The effects of chitosan- and polycaprolactone-based bilayer films incorporated with grape seed extract and nanocellulose on the quality of chicken breast fillets

Söğüt, Ece; Seydim, Atıf Can

doi:10.1016/j.lwt.2018.11.097

Cited by 50 publications

(27 citation statements)

References 41 publications

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“…In order to overcome these drawbacks, some authors have suggested the combination of PCL with nano-reinforcements with the aim of improving mechanical, thermal or barrier properties, allowing the obtained materials to meet with industrial specifications [4,[6][7][8]. In addition, the combination of nano-reinforced matrices with active antioxidant compounds could be considered a promising alternative for the controlled antioxidant release in active packaging films, prolonging the action time of the antioxidant packaging and improving the effect of the active substance in inhibiting food rancidity, extending shelf-life and controlling food safety [9].…”

Section: Introductionmentioning

confidence: 99%

“…Dias et al [12] demonstrated the antioxidant capacity and the controlled release of α-tocopherol incorporated to montmorillonite by using PCL as the polymer matrix. Sogut et al [8] used chitosan and PCL-based films containing nanocellulose (2% w/w) and grape seed extract to obtain bilayer films for transferring functional polyphenolic compounds in food packaging applications. Other alternative is the incorporation or combination of the active compound with a mesoporous matrix as support material for encapsulation.…”

Section: Introductionmentioning

confidence: 99%

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Biodegradable Poly(ε-Caprolactone) Active Films Loaded with MSU-X Mesoporous Silica for the Release of α-Tocopherol

et al. 2020

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In this study, new active PCL (poly(ε-caprolactone)) films containing α-tocopherol (TOC) and MSU-X mesoporous silica were prepared by melt blending. The studied additives were directly incorporated into the polymer matrix or by impregnating TOC into MSU-X silica (PCL-IMP). Thermal, optical, oxygen and water barrier properties as well as oxidation onset parameters, were studied. Films containing MSU-X and/or TOC showed a significant increase in oxidative onset temperature (OOT) and oxidative induction time (OIT), improving thermal stability against materials oxidation by the addition of mesoporous silica and TOC into the polymer matrix. In addition, the effect of MSU-X addition on the migration behaviour of α-tocopherol from active films was investigated at 40 °C using 50% (v/v) ethanol as fatty food simulant, showing PCL-IMP films the lower release content and diffusion coefficient (3.5 × 10−15 cm2 s−1). Moreover, radical scavenging (DPPH and ABTS) and antibacterial activity against E. coli and S. aureus were favoured by the release of α-tocopherol in the developed films. The obtained results have demonstrated the potential of the new PCL-based active formulations for TOC controlled release in antioxidant and antibacterial food packaging applications.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Biodegradable Poly(ε-Caprolactone) Active Films Loaded with MSU-X Mesoporous Silica for the Release of α-Tocopherol

et al. 2020

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“…Sogut and Seydim [12] showed that edible coating of chitosan and polycaprolactone bilayer films showed better functional properties and mechanical resistance than chitosan monolayer films. Sogut and Seydim [13] found that chitosan-and polycaprolactone-based bilayer films have been applied to augment the shelf life of chicken breast fillets. Polycaprolactone (PCL), a thermoplastic aliphatic polyester, shows flexible and biodegradable properties.…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Khodanazary

2019

International Journal of Food Properties

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The aim of this study was to evaluate the preservation effect of the pomegranate peel extract (PPE)-lysozyme (Lys) combination addition on gelatin (G)-polycaprolactone (PCL) composite film on the quality of mackerel Scomberomorus commerson via physicochemical analysis (pH, total viable bases nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA), weight loss, color), microbiological (total mesophilic count (TMC) and psychrotrophic (PTC) count) and sensorial assessments during refrigerated storage. The results showed that incorporating PPE and Lys into G/PCL solution could significantly (P < .05) improve the quality of fish fillets. Among all treatments, TMC and PTC of mackerel fish with the control treatment increased rapidly and were generally higher than other treatments (P < .05). Thus, G-PCL film containing both of Lys and PPE can remarkably delay the growth of bacteria of mackerel fillets. The results indicated that the Lys in combination with PPE could be effective in the reduction of TBARS and FFA values of mackerel wrapped. In addition, the synergistic effect between Lys and PPE improved the antibacterial activity of the gelatin solution. G/PCL-Lys-PPE had the best effect on reducing the weight loss and color properties of the samples. It was seen that the addition of Lys/PPE improved the sensory quality of mackerel fish and these results were supported by the outcomes of bacterial and physicochemical analysis. The increase (>9 days) in the shelf-life was attributed to the antioxidant and antimicrobial characteristics of G/PCL film containing both of PPE and Lys. These results confirmed that G/PCL-Lys-PPE film was effective for the preservation of mackerel. ARTICLE HISTORY

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“…These edible bilayer films have been proven to keep fruit and vegetables fresh including sweet cherry (Xin et al, 2020), apricot (Zhang et al, 2018), citrus fruit (Arnon et al, 2014) and walnuts (Ferreira et al, 2018). These materials have also been used for shrimp (Arancibia et al, 2014), chicken breast fillets (Sogut and Seydim, 2019), olive oil (Cho et al, 2010), chicken skin oil (Nilsuwan et al, 2019). A biodegradable film has also been produced as a wound dressing (Thu et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein

Song

Wang

2021

Food Sci. Technol

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We prepared bilayer films of iron yam-pea starch and corn zein to evaluate their potential application in the packaging of instant foods and condiments. We found that the water resistance and mechanical properties of bilayer films were improved after adding a layer of corn zein compared with the monolayer films of the starch materials. Scanning electron microscopy revealed that the bilayers were close and this was reflected in increased thermal stability and biocompatibility between layers with the addition of zein. Our experimental films showed greater elongation at break than the commercial biaxially oriented polypropylene polyethylene films. Based on the results of this study, the iron yam-pea starch/corn zein films have the mechanical strength and flexibility to be used for convenience food packaging materials, which are expected to provide consumers with clean products.

show abstract

The effects of chitosan- and polycaprolactone-based bilayer films incorporated with grape seed extract and nanocellulose on the quality of chicken breast fillets

Cited by 50 publications

References 41 publications

Biodegradable Poly(ε-Caprolactone) Active Films Loaded with MSU-X Mesoporous Silica for the Release of α-Tocopherol

Biodegradable Poly(ε-Caprolactone) Active Films Loaded with MSU-X Mesoporous Silica for the Release of α-Tocopherol

Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein

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