Release of Cinnamaldehyde and Thymol from PLA/Tilapia Fish Gelatin-Sodium Alginate Bilayer Films to Liquid and Solid Food Simulants, and Japanese Sea Bass: A Comparative Study

Chen, Jingwen; Li, Yinxuan; Shi, Wenzheng; Zheng, Hui; Wang, Li; Li, Li

doi:10.3390/molecules26237140

Cited by 14 publications

(9 citation statements)

References 54 publications

(78 reference statements)

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“…This means that a higher percentage of AITC was released from the films to the fatty simulant. This is the most common behavior for active materials with compounds derived from essential oils, which is related to the hydrophobic nature of the compound [ 41 , 42 , 43 ]. In previous sections, it was observed that the surface free energy of materials was dominated by the polar component ( γ S P > γ S D ).…”

Section: Resultsmentioning

confidence: 99%

“…Ethanolic solutions at 10% and 95% v / v were used as aqueous and fatty food simulants, respectively. Even though isooctane is the recommended substitute for fatty simulant (D2) according to EU regulations, ethanol 95% v / v has been widely employed to assess the release of compounds from active materials [ 41 , 42 , 43 ], probably due to the convenience for analytical methods and safety. Pieces of 40 × 5 cm 2 were immersed into 100 mL of simulant at 25 °C and stirred at 150 rpm to prevent the effect of boundary/stagnant layers at the film interface for non-viscous liquids [ 48 ].…”

Section: Methodsmentioning

confidence: 99%

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Development and Evaluation of the Properties of Active Films for High-Fat Fruit and Vegetable Packaging

et al. 2023

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β-cyclodextrin and allyl isothiocyanate inclusion complexes (β-CD:AITC) have been proposed for developing fresh fruit and vegetable packaging materials. Therefore, the aim of this research was to develop active materials based on poly(lactic acid) (PLA) loaded with β-CD:AITC and to assess changes in the material properties during the release of AITC to food simulants. PLA films with 0, 5 and 10 wt.% β-CD:AITC were developed by extrusion. Surface properties were determined from contact angle measurements. Films were immersed in water, aqueous and fatty simulants to assess the absorption capacity and the change in the thermal properties. Moreover, the release of AITC in both simulants was evaluated by UV-spectroscopy and kinetic parameters were determined by data modeling. Results showed that a higher concentration of β-CD:AITC increased the absorption of aqueous simulant of films, favoring the plasticization of PLA. However, the incorporation of β-CD:AITC also avoided the swelling of PLA in fatty simulant. These effects and complex relationships between the polymer, inclusion complexes and food simulant explained the non-systematic behavior in the diffusion coefficient. However, the lower partition coefficient and higher percentage of released AITC to the fatty simulant suggested the potential of these materials for high-fat fruit and vegetable active packaging applications.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Development and Evaluation of the Properties of Active Films for High-Fat Fruit and Vegetable Packaging

et al. 2023

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“…(2019); Chen et al . (2021), respectively. Samples of the same weight were cut and placed in 95% ethanol, sealed with aluminium foil and extracted at 65 °C for 3 hours.…”

Section: Methodsmentioning

confidence: 98%

“…The antioxidant activity of paper was obtained by the ability to scavenge DPPH and ABTS radicals, and experimental methods were referenced to Jiang et al (2019); Chen et al (2021), respectively. Samples of the same weight were cut and placed in 95% ethanol, sealed with aluminium foil and extracted at 65 °C for 3 hours.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Curcumin‐containing microencapsulated antioxidant composite paper for cake preservation

Bian

Cai

et al. 2023

Int J of Food Sci Tech

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The cost-effective strategy of using paper-based materials as alternatives to plastics can aid in reducing environmental stress. Herein, a novel green low-carbon paper-based food-packaging composite was synthesised: curcumin microcapsule-polyvinyl alcohol/beeswax/chitosan (CURM-PVA/BW/CS) composite papers. Scanning electron microscopy and X-ray diffraction results confirmed that curcumin was successfully encased and adhered to the paper. The water vapour permeability and oxygen transmission rate of the composite papers were 42.28 g (m 2 Ád) −1 and 3.41 cm 3 (m 2 ÁdÁatm) −1 , respectively. The antioxidant capacity of paper was 93.53%, and the mechanical properties were effectively improved by adding natural antioxidants to the coating. Finally, cakes were packaged in the biodegradable 1%CURM-PVA/BW/CS papers exhibited optimal preservation during the storage period, based on the characterisation of the cake peroxide value, acid value and microbiological count. Overall, the CURM-PVA/BW/CS paper showed great potential for food packaging.

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“…The WCA of the film was acquired by referring to the method of Chen et al [22]. The film samples were laid on a contact angle tester table flat.…”

Section: Water Contact Angle (Wca)mentioning

confidence: 99%

Development of Gelatin-Based Active Packaging and Its Application in Bread Preservation

Chen¹,

Li²,

Qi³

et al. 2023

Journal of Renewable Materials

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The issue of plastic pollution has attracted widespread social attention. Gelatin is valued as a degradable bio-based material, especially as an edible active packaging material. However, the commonly used solution-casting filmforming technology limits the mass production of gelatin films. In order to improve the production efficiency and enhance the commercial value of gelatin films, in this study, fish gelatin (FG) particles were successfully blended with essential oils (EOs) to prepare active films by melt extrusion technique, a common method for commercial plastics, and applied to bread preservation. FG and EOs showed good compatibility with each other. The elongation at break was enhanced in all samples of films containing EOs. The addition of EOs weakened the oxygen barrier properties of the FG films. The gelatin films containing clove EO showed the highest DPPH radical scavenging rate of 39.38%. The films containing oregano EO showed the highest antibacterial activity, with 98.84% and 99.86% against S. aureus and E. coli, respectively. The bread preservation results showed a slower microbial growth rate in the samples preserved by the active films. The bread samples preserved in commercial PE film showed mold on day 3, and the bread samples preserved in active gelatin film showed mold visible to the naked eye by day 7. This study demonstrates the potential of gelatin-based activated films for commercial application in baked goods preservation. KEYWORDS Fish gelatin film; essential oils; melt extrusion; bread preservationGelatin is a water-soluble protein formed by partial or complete hydrolysis of collagen. Approximately 98.5% of the world's commercial gelatin is extracted from porcine and bovine hoof tissue [3]. However, mammals, such as pigs and cattle, may carry viruses, such as avian influenza, bovine spongiform This work is licensed under a Creative Commons Attribution 4.0 International License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Release of Cinnamaldehyde and Thymol from PLA/Tilapia Fish Gelatin-Sodium Alginate Bilayer Films to Liquid and Solid Food Simulants, and Japanese Sea Bass: A Comparative Study

Cited by 14 publications

References 54 publications

Development and Evaluation of the Properties of Active Films for High-Fat Fruit and Vegetable Packaging

Development and Evaluation of the Properties of Active Films for High-Fat Fruit and Vegetable Packaging

Curcumin‐containing microencapsulated antioxidant composite paper for cake preservation

Development of Gelatin-Based Active Packaging and Its Application in Bread Preservation

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