Preparation, physicochemical and biological evaluation of quercetin based chitosan-gelatin film for food packaging

Yadav, Srasti; Mehrotra, Gopal K.; Bhartiya, Prabha; Singh, Anu; Dutta, Parikshit

doi:10.1016/j.carbpol.2019.115348

Cited by 268 publications

(150 citation statements)

References 57 publications

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“…Besides, for GCL film, the higher intensity in the peaks in the region of amine and amides groups, at 1643 and 1547 cm −1 , was noticed. The interaction between chitosan and gelatin might form a hydrogen bond in the GCL film, which increased the bond energy, leading to an increase in peak intensity [39,49]. Due to the interaction between the functional groups (-OH, -NH 2 , etc.)…”

Section: Ftirmentioning

confidence: 99%

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Zheng

Zhou

et al. 2021

Coatings

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Four kinds of edible composite films based on chitosan combined with additional substances (konjac glucomannan, cassava starch, maltodextrin and gelatin) and the addition of lysozyme were prepared and used as packaging materials for Mongolian cheese. The prepared composite films were evaluated using scanning electron microscopy and Fourier transform infrared spectroscopy. The physicochemical properties of all chitosan composite films, including thickness, viscosity, opacity, color, moisture content, water vapor permeability, tensile strength and elongation at break, were measured. The results show that Konjac glucomannan–chitosan composite film presented the strongest mechanical property and highest transparency. The cassava starch–chitosan composite film presented the highest water barrier property. The study on the storage characteristics of Mongolian cheese was evaluated at 4 °C. The results show that the cheese packaging by cassava starch–chitosan composite film presented better treatment performance in maintaining the quality, reducing weight loss and delayering microbial growth.

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Section: Ftirmentioning

confidence: 99%

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Zheng

Zhou

et al. 2021

Coatings

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“…Furthermore, the WS of film was also related to the ionization of amino and carboxyl groups and the degree of dissociation of hydrogen and ionic bonds (Mathew, Brahmakumar, & Abraham, 2006). Yadav, Mehrotra, Bhartiya, Singh, and Dutta (2020) reported that the incorporation of quercetin‐starch in chitosan‐based films the water solubility decreased from 58.13 to 41.23%.…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterization of kafirin‐quercetin film for packaging cod during cold storage

Lou

Tong

Kang

et al. 2020

Journal of Texture Studies

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This study mainly evaluated the physical properties of kafirin‐quercetin (KQ) edible films and their application on the quality of cod fillets during cold storage. The results showed that the addition of quercetin significantly increased mechanical properties of KQ films, while decreased water vapor permeability, water solubility, and transparency. As quercetin was 0.4% (wt/vol), the film had the highest tensile strength (4.96 ± 1.23 MPa), the lowest water vapor permeability (1.08 ± 0.09 g·mm·m−2·h·KPa−1) and water solubility (22.02 ± 0.45%). Moreover, compared with the pure kafirin and polythylene films, KQ films could effectively inhibit the cod meat deterioration by restraining the growth of microorganisms and decreasing TVB‐N and TBARs. The KQ0.4% film was the best to prolong the shelf life of cod fillets during cold storage. Therefore, KQ edible films could be used as a potential food packaging material to protect and retain the quality of aquatic products.

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“…Moreover, the film showed good antioxidant activity, which indicates that it can be used in food packaging (Figure 4). 111‐113 …”

Section: Applications Of Chitosan Films In Food Industrymentioning

confidence: 99%

Chitosan‐based biomaterials: From discovery to food application

Tian

Liu

2020

Polymers for Advanced Techs

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Due to higher expectations for health in recent decades, the issues of food preservation and safety are now attracting more and more attention. Therefore, research and development of food packaging materials is of important practical significance. While the wide use of functional plastic packaging brings great convenience to the food industry, serious problems also appear subsequently, such as source exhaustion, plasticizer transfer, and other potential food safety hazards, which pose great challenges to researchers. In order to overcome these shortcomings, the natural polysaccharide chitosan has emerged as a suitable food packaging material. Chitosan has many excellent properties such as biodegradability, biocompatibility, bioactivity, nontoxicity, and polycationic nature. This article reviews the discovery and preparation process of chitin and chitosan. In addition, the application of chitosan‐based films in food storage is highlighted. Finally, the future perspectives of chitosan are proposed.

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Preparation, physicochemical and biological evaluation of quercetin based chitosan-gelatin film for food packaging

Cited by 268 publications

References 57 publications

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging

Preparation and characterization of kafirin‐quercetin film for packaging cod during cold storage

Chitosan‐based biomaterials: From discovery to food application

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