Preparation, physicochemical and application evaluation of raspberry anthocyanin and curcumin based on chitosan/starch/gelatin film

Duan, Anbang; Yang, Jing; Wu, Liyang; Wang, Tao; Liu, Qingye; Liu, Yongping

doi:10.1016/j.ijbiomac.2022.08.053

Cited by 31 publications

(9 citation statements)

References 57 publications

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“…It was thus harder for water molecules to pass through the color film because the network structure of the composite films was more compact and had less empty space. Additionally, it's possible to block the microchannel in the film network, which would lower the polymer matrix's tendency to water ( Duan et al, 2022 , Liu et al, 2022 ). Various studies also showed that the addition of anthocyanins of blueberry ( Liu et al, 2022 ), saffron/barberry ( Tavassoli et al, 2022 ), eggplant ( Wang et al, 2023 ), and raspberry ( Duan et al, 2022 ) reduced the permeability of smart films.…”

Section: Resultsmentioning

confidence: 99%

Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion

Taheri-Yeganeh,

Ahari,

Mashak

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion

Taheri-Yeganeh,

Ahari,

Mashak

et al. 2024

Food Chemistry: X

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“…This result is consistent with visual observation ( Table 1 ). This type of packaging can easily extend the shelf life of a food product, as the phenolic compounds contained in natural pigments can absorb UV radiation and partially visible light [ 40 ].…”

Section: Resultsmentioning

confidence: 99%

“…The thickness of the control film was 0.088 mm, and along with the increase in the concentration of additives, the values of this parameter increased ( Table 1 ). This behavior can be attributed to the appearance of more solids [ 40 ]. The addition of active ingredients, regardless of their concentration, drastically worsened the mechanical properties of the film ( Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

Double-Layered Films Based on Furcellaran, Chitosan, and Gelatin Hydrolysates Enriched with AgNPs in Yerba Mate Extract, Montmorillonite, and Curcumin with Rosemary Essential Oil

Jamróz

Janik²,

Júnior³

et al. 2022

Polymers

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Double-layered active films based on furcellaran (1st layer—FUR), chitosan, and gelatin hydrolysates (2nd layer—CHIT+HGEL) were successfully prepared. Bioactive ingredients were added to the 1st film layer: AgNPs, which were synthesized in situ with yerba mate extract; montmorillonite clay (MMT); and different loads of ethanolic curcumin (CUR) extract enriched with rosemary essential oil (REO). SEM images confirmed the presence of AgNPs with a size distribution of 94.96 ± 3.33 nm throughout the films, and AFM and SEM photos indicated that the higher substance concentrations had rougher and more porous film microstructures. However, the water vapor transmission rate was reduced only at the lowest load of this ingredient. Despite the tensile strength of the films having decreased, the incorporation of the compounds showed a tendency towards reducing the modulus of elasticity, resulting in a lower stiffness of the composites. The addition of CUR and AgNPs improved the UV light barrier properties of the materials. The presented films showed quick reactions to changes in the pH value (from orange to red along with an increase in pH from 2 to 10), which indicates their potential use as indicators for monitoring the freshness of food products. Composite No. 2 showed the highest antimicrobial potential, while none of the presented films showed an antifungal effect. Finally, the antioxidant activities of the films increased dramatically at higher AgNP and CUR loads, suggesting an outstanding potential for active food packaging applications.

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“…According to Susilawati and Lestari et al [12], chitosan edible film with the addition of starch can make the film brittle and inelastic, thus reducing the elongation value. Duan et al [27] added that the decrease in elongation is due to the hydroxyl and carbonyl groups of chitosan which form hydrogen bonds with amine and hydroxyl groups in the gelatin film matrix, so that the film is more elastic and the strain is lower.…”

Section: Elongationmentioning

confidence: 99%

Effect of Chitosan on Physical Characteristic of Tapioca Edible Film with Ariid Catfish Bone Gelatin (Arius thalassinus)

Arni,

Purnamayati,

Riyadi

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Ariid catfish is a demersal fish species with a high production rate. Fishbone is a by-product with protein content converted into gelatin. Gelatin can be utilized as an edible film due to its low water resistance and low tensile strength so that a suitable polymer is needed to form a good film, namely chitosan and tapioca starch. This study aimed to determine the effect of chitosan on the characteristics and the best formulation of tapioca edible film with ariid catfish bone gelatin. The method of making the edible film is by extracting gelatin, then gelatin is mixed with tapioca starch, chitosan and glycerol, then molded and dried. This research was a laboratory experiment using a completely randomized design (CRD) of 4 treatments, namely different concentrations of gelatin:chitosan (20:0%, 15:5%, 10:10%, and 5:15%) with 3 repetitions. The testing parameters observed were tensile strength, elongation, thickness, solubility, water vapor transmission rate and Scanning Electron Microscope (SEM). The best edible film was produced from the treatment of 10% gelatin and 10% chitosan with a tensile strength value of 2.62 Mpa; elongation of 17.4%; water vapor transmission rate of 5.96 g/m2/hour; solubility of 35.22% and thickness of 0.17 mm and SEM observations showed that the edible film morphology was smoother, compact and not hollow.

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Preparation, physicochemical and application evaluation of raspberry anthocyanin and curcumin based on chitosan/starch/gelatin film

Cited by 31 publications

References 57 publications

Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion

Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion

Double-Layered Films Based on Furcellaran, Chitosan, and Gelatin Hydrolysates Enriched with AgNPs in Yerba Mate Extract, Montmorillonite, and Curcumin with Rosemary Essential Oil

Effect of Chitosan on Physical Characteristic of Tapioca Edible Film with Ariid Catfish Bone Gelatin (Arius thalassinus)

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