The properties of κ-carrageenan and whey protein isolate blended films containing pomegranate seed oil

Söğüt, Ece; Balqis, A.M. Ili; Hanani, Z.A. Nur; Seydim, Atıf Can

doi:10.1016/j.polymertesting.2019.05.002

Cited by 45 publications

(23 citation statements)

References 39 publications

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“…% exhibited the best light barrier properties, providing good protection against UV and visible light, which can be an advantage to protect food products susceptible to lipid oxidation [14]. Other authors have also reported this behaviour, in agreement with our results, for different edible films containing pomegranate peel, seed oil or tomato pomace by-products [29,30,45]. A homogeneous granular microstructure was observed for PSP ( Figure 1) by scanning electron microscopy (SEM) with dimensions of PSP particles ranging from 20 to 80 µm in width, with an average value of 40 ± 3 µm.…”

Section: Linkagesupporting

confidence: 91%

“…However, no significant differences in EAB were observed by Hanani et al in gelatin films added with pomegranate peel due to the development of structural discontinuities by the addition of pomegranate peel [28]. On the other hand, an increase in EAB was observed for κ-carrageenan films containing pomegranate seed oil due to the plasticizing effect of the additive increasing the chain mobility of the composite films [30]. Table 5.…”

Section: Mechanical Properties Of Fg/psp Filmsmentioning

confidence: 93%

“…A significant (p < 0.05) decrease in films solubility to water was observed with increasing concentration of PSP from 83 ± 3% for the FG film to 16 ± 4% for FG/PSP30 (Table 5), which may be attributed to an increase in electrical compatibility between the gelatin protein and polysaccharides arising from the promoted intermolecular interactions, leading to more effective moisture barrier properties [30]. A similar behaviour was observed by Hanani et al for gelatin films functionalized with pomegranate peel at 2-5 wt.…”

Section: Solubility and Barrier Properties Of Fg/psp Filmsmentioning

confidence: 98%

“…The extraction of value-added chemicals and compounds from pomegranate peels has been recently reported by some authors [24][25][26][27]. In addition, the use of pomegranate peel, seed oil and seed extract in film formulations has been investigated [28][29][30][31]. However, at the best of our knowledge, no available studies have been reported regarding the direct use of pomegranate seeds and arils by-products into biopolymer matrices.…”

Section: Introductionmentioning

confidence: 99%

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Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product

et al. 2019

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Pomegranate (Punica granatum L.) seed juice by-product (PSP) was added as reinforcing and antimicrobial agent to fish gelatin (FG) films as a promising eco-friendly active material for food packaging applications. A complete linkage analysis of polysaccharides in PSP showed xylan and cellulose as main components. This residue showed also high total phenolic content and antioxidant activity. Three formulations were processed by adding PSP to FG (0, 10, 30 wt. %) by the casting technique, showing films with 10 wt. % of PSP the best performance. The addition of PSP decreased elongation at break and increased stiffness in the FG films, particularly for 30 wt. % loading. A good compatibility between FG and PSP was observed by SEM. No significant (p < 0.05) differences were obtained for barrier properties to oxygen and water vapour permeability compared to the control with the incorporation of PSP, whereas water resistance considerably increased and transparency values decreased (p < 0.05). High thermal stability of films and inhibition against S. aureus were observed. The addition of PSP at 10 wt. % into FG was shown as a potential strategy to maintain the integrity of the material and protect food against lipid oxidation, reducing huge amounts of pomegranate and fish wastes.

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Section: Linkagesupporting

confidence: 91%

Section: Mechanical Properties Of Fg/psp Filmsmentioning

confidence: 93%

Section: Solubility and Barrier Properties Of Fg/psp Filmsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product

et al. 2019

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“…As for example, Varela and Fiszman (2011) described that carrageenan films presented good oxygen barrier allowed a very good protection against lipid oxidation [278]. Moreover, antimicrobial and antioxidant carrageenan films were proposed for food application as active packaging using composite with: (i) potassium sorbate [279], (ii) essential oil with high number of phenolic compounds from Satureja hortensis a medicinal plant composed mostly found in Mediterranean [280], (iii) Zataria multiflora Boiss and Mentha pulegium essential oils [281] or (iv) pomegranate seed oil [282]. In these studies, it was particularly shown by authors that the addition of essential oils into carrageenan films significantly improved the water vapor barrier properties and the films were opaque and more flexible.…”

Section: Agar and Carrageenansmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

214

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The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

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Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage

Yekta,

Dabbagh Moghaddam,

Hosseini

et al. 2024

Food Science & Nutrition

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This study presents a novel packaging film based on whey protein isolate/κ‐carrageenan (WC) with red grape pomace anthocyanins (RGA) to investigate its impact on some qualitative attributes of emergency food bars (EFBs) for 6 months at 38°C. Increasing the RGA dose in WC films from 5% (WCA5) to 10% (WCA10) reduced hydrogen bonding between polymers and polymer homogeneity in the matrix according to FTIR and SEM. Tensile strength slightly declined in WCA5 from 7.47 ± 0.26 to 6.97 ± 0.12, while elongation increased from 27.74 ± 1.36 to 32.36 ± 1.25% compared to WC film. The maximum weight loss temperature (TM) increased by incorporating 5 wt% RGA from 182.95°C to 244.36°C, whereas TM declined to 187.19°C in WCA10 film. WVP and OTR slightly changed in WCA5 (from 7.83 ± 0.07 and 2.57 ± 0.18 to 8.41 ± 0.03 g H2O.m/m2.Pa.s × 10−9 and 1.79 ± 0.32 cm3 O2/m2.d.bar, respectively), but significantly impaired in WCA10 compared to WC film. WCA5 and WCA10 films had high AA%, 68.77%, and 79.21%, respectively. WCA10 film presented great antimetrical properties against Staphylococcus aureus with an inhibition zone of 6.00 mm. The light transmission of RGA‐contained films in the UV spectrum was below 10%. The WCA5 film effectively restrained moisture loss and hardness increment until the end of the storage period, which were 14.33% and 28.76%, respectively, compared to day 0. Antioxidant films provided acceptable resistance against oxidation to EBF treatment. Sensory panels scored WCA5 and WCA10 higher in overall acceptance with 5.64 and 5.40 values, respectively, while complaining about the hardness of OPP treatment. The results of this investigation demonstrated that incorporating RGA, preferably 5 wt%, into WC‐based film effectively improved the qualitative properties of EFB during the 6‐month shelf life. This film might be a promising alternative for packaging light and oxygen‐sensitive food products.

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The properties of κ-carrageenan and whey protein isolate blended films containing pomegranate seed oil

Cited by 45 publications

References 39 publications

Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product

Gelatin-Based Antimicrobial Films Incorporating Pomegranate (Punica granatum L.) Seed Juice by-Product

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage

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