The Impact of Anthocyanin‐Rich Red Raspberry Extract (ARRE) on the Properties of Edible Soy Protein Isolate (SPI) Films

Wang, Sunan; Marcone, Massimo F.; Barbut, Shai; Lim, Loong‐Tak

doi:10.1111/j.1750-3841.2012.02655.x

Cited by 72 publications

(28 citation statements)

References 29 publications

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“…The reason for the change was mainly due to light brown color of ME, which made the film more yellow. An increase in Hunter b value was also reported earlier for jellyfish protein films with wasabi extract (Lee et al 2015a) and soy protein isolate films with raspberry extract (Wang et al 2012). In addition, the opacity of the PSG film slightly increased when ME concentration increased.…”

Section: Physical and Optical Properties Of Me-containing Psg Filmssupporting

confidence: 50%

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Application of a puffer fish skin gelatin film containing Moringa oleifera Lam. leaf extract to the packaging of Gouda cheese

2016

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This study aims to develop a puffer fish skin gelatin (PSG) film that contains Moringa oleifera Lam. leaf extract (ME) as a new biodegradable film. With the increase in ME concentration, the tensile strength and elongation at break of the PSG film increased, whereas the oxygen permeability and water vapor permeability decreased. In addition, the PSG film with ME exhibited antimicrobial activity against Listeria monocytogenes and antioxidant activity. To apply the ME-containing PSG film to food packaging, Gouda cheese was wrapped with the ME-containing PSG film. During storage, the cheese packaging with the ME-containing PSG film effectively inhibited the microbial growth and retarded the lipid oxidation of cheese compared with the control sample. Thus, the ME-containing PSG film can be used as an antimicrobial and antioxidative packaging material to improve the quality of food products.

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Section: Physical and Optical Properties Of Me-containing Psg Filmssupporting

confidence: 50%

“…These results might be related to the physical properties of the ME-containing PSG films such as high TS and low WVP. Similarly, soy protein isolate films with raspberry extract had smoother and more homogeneous surface structure than the control film (Wang et al 2012). …”

Section: Microstructure Of Me-containing Psg Filmmentioning

confidence: 99%

Application of a puffer fish skin gelatin film containing Moringa oleifera Lam. leaf extract to the packaging of Gouda cheese

2016

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“…The results, therefore, suggested that the variations in the colour properties of the films were possibly due to the differences in the original colour of the protein isolates used to prepare them. L *, a * and b * values of 82.6, −0.8 and 23.4, respectively, for AMPI film (Condes et al ., ), and 85.81, −1.93 and 24.44, respectively, for soya protein isolate film (Wang et al ., ) have been reported earlier. Colour parameters of the films were significantly affected by both pH and heat treatment (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…Wang et al . () also reported similar FT‐IR spectrum for soya bean protein films. Among these regions, amide‐I region (1700–1600) is most sensitive to proteins' conformations.…”

Section: Resultsmentioning

confidence: 99%

Relationship between protein characteristics and film‐forming properties of kidney bean, field pea and amaranth protein isolates

Shevkani

Singh

2015

Int J of Food Sci Tech

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Summary This study was undertaken to evaluate physicochemical (colour, protein content, ash content and zeta potential), structural (size exclusion chromatography and thermal properties) and film‐forming properties of kidney bean, field pea and amaranth protein isolates (KBPI, FPPI and AMPI, respectively). Protein content, ash content, zeta potential and denaturation temperature of the isolates ranged from 83.9 to 91.4%, 2.9 to 4.5%, −37.3 to −44.2 mV and 85.5 to 96.2 °C, respectively. Size exclusion chromatography revealed that globulins were prominent proteins in KBPI and FPPI, while AMPI contained both globulins and albumins as major fractions. FPPI showed the highest L* value (88.1), surface charge (zeta potential = –44.2 mV) and protein solubility (80.0–94.2%). Films were prepared from heated (90 °C for 20 min) and unheated protein dispersions of pH 7.0, 8.0 and 9.0 and evaluated for colour, opacity, tensile strength (TS), water‐solubilised matter (WSM) and water vapour permeability (WVP). FPPI films showed the most desirable properties in terms of the highest L* (87.5–90.5), TS (12.6–37.2 MPa) and the lowest opacity (7.1–8.4 A600/mm). FT‐IR spectroscopic analysis of the films revealed that alkaline pH and heat treatment unfolded protein molecules. Alkaline pH reduced opacity, while heat treatment improved TS and water resistance (decreased WSM and WVP) of protein films, which varied with the protein isolates.

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“…Phenolic compounds give their unique colors to film samples. Park and Zhao (2006) reported that cranberry pomace extract gave soy films a unique red color, and Wang et al (2012) also observed that anthocyanin‐rich red raspberry extract gave films a unique red color.…”

Section: Resultsmentioning

confidence: 99%

Characterization of cyclic olefin copolymer‐coated chitosan bilayer films containing nanocellulose and grape seed extract

Söğüt

Seydim

2018

Packag Technol Sci

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This study evaluated the effect of applying cyclic olefin copolymer (COC) on the physico‐mechanical properties of chitosan (CH) film. Grape seed extract (GSE) (15%, w/w) was added to the CH film solutions to develop an active bilayer, while also adding nanocellulose (NC) (0% to 2%, w/w) to obtain better mechanical properties for CH. Characterization was carried out by contact angle measurements, scanning electron microscopy (SEM), optical analysis, and tensile and water permeability tests. SEM images showed that there was a functional adhesion layer between the CH and the COC, while a detachment occurred for bilayer films with GSE. The formation of a COC layer on the CH surface with the addition of NC improved the water vapor permeability, while the addition of GSE had an adverse effect on the water vapor permeability. The addition of NC into the CH films reduced their water uptake and solubility. The CH film surface showed lower contact angle values, whereas higher contact angle values were observed for CH film surfaces with GSE and NC. The inclusion of NC resulted in an increased elastic modulus and a decrease in TS and ε (%) values. All film samples showed antimicrobial activity against Escherichia coli and Listeria monocytogenes. Moreover, film samples with added GSE showed antioxidant properties with 2,2‐Diphenyl‐1‐picrylhydrazyl scavenging activity ranging from 14.33 ± 0.24 to 20.45 ± 0.07%. The bilayer films will have a potential use in transferring functional compounds as an active packaging material layer along with conventional polymers.

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The Impact of Anthocyanin‐Rich Red Raspberry Extract (ARRE) on the Properties of Edible Soy Protein Isolate (SPI) Films

Cited by 72 publications

References 29 publications

Application of a puffer fish skin gelatin film containing Moringa oleifera Lam. leaf extract to the packaging of Gouda cheese

Application of a puffer fish skin gelatin film containing Moringa oleifera Lam. leaf extract to the packaging of Gouda cheese

Relationship between protein characteristics and film‐forming properties of kidney bean, field pea and amaranth protein isolates

Characterization of cyclic olefin copolymer‐coated chitosan bilayer films containing nanocellulose and grape seed extract

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