Antioxidant and antibacterial activities of cassava starch and whey protein blend films containing rambutan peel extract and cinnamon oil for active packaging

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109573 ◽  
Author(s):  
Rungsima Chollakup ◽  
Siraprapa Pongburoos ◽  
Watthana Boonsong ◽  
Nattaporn Khanoonkon ◽  
Kunat Kongsin ◽  
...  
Keyword(s):  
Whey Protein ◽  
Antibacterial Activities ◽  
Cassava Starch ◽  
Active Packaging ◽  
Cinnamon Oil ◽  
Blend Films ◽  
Peel Extract

Antibacterial Property of Active Packaging of Microencapsulated Cinnamon Oil Combined with ZnO-Coated PVC Film

2011 ◽  
Vol 239-242 ◽  
pp. 3119-3122 ◽  
Author(s):  
Ya Ge Xing ◽  
Qing Lian Xu ◽  
Ya Jun Sun ◽  
Xi Hong Li ◽  
Wei Li Li
Keyword(s):  
Antibacterial Property ◽  
Antibacterial Activities ◽  
Active Packaging ◽  
Cinnamon Oil ◽  
E Coli ◽  
Pvc Film ◽  
Apple Slices ◽  
Inhibition Property ◽  
Growth Of Bacteria

In this investigation, antibacterial property of active packaging of microencapsulated cinnamon oil combined with ZnO-coated PVC film was investigated. Microencapsulated cinnamon oil was prepared by simple coacervation and the morphology of microencapsulation was also analyzed by SEM. Result also showed that microencapsulated cinnamon oil and ZnO-coated PVC film exhibited good antibacterial activities against E. coli and S. aureus. In vivo fruit test, the active packaging of microencapsulated cinnamon oil combined with ZnO-coated PVC film showed good inhibition property the growth of bacteria on the surface of fresh-cut apple slices.

Effects of Hasten Drying and Storage Conditions on Properties and Microstructure of Konjac Glucomannan-Whey Protein Isolate Blend Films

2017 ◽  
Vol 13 (1) ◽  
pp. 49-59 ◽  
Author(s):  
Theeranun Janjarasskul ◽  
Kanitha Tananuwong ◽  
Manusawee Leuangsukrerk ◽  
Thunyaluck Phupoksakul ◽  
Chaleeda Borompichaichartkul
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Storage Conditions ◽  
Protein Isolate ◽  
Konjac Glucomannan ◽  
Blend Films ◽  
And Storage

Poly(lactic acid)/poly(butylene-succinate-co-adipate) (PLA/PBSA) blend films containing thymol as alternative to synthetic preservatives for active packaging of bread

2020 ◽  
Vol 25 ◽  
pp. 100515 ◽  
Author(s):  
Panitee Suwanamornlert ◽  
Noppadon Kerddonfag ◽  
Amporn Sane ◽  
Wannee Chinsirikul ◽  
Weibiao Zhou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Active Packaging ◽  
Poly Lactic Acid ◽  
Butylene Succinate ◽  
Blend Films

scholarly journals The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 327 ◽  
Author(s):  
Frederico V. R. Castro ◽  
Mariana A. Andrade ◽  
Ana Sanches Silva ◽  
Maria Fátima Vaz ◽  
Fernanda Vilarinho
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Green Tea ◽  
Antioxidant Properties ◽  
Active Packaging ◽  
Green Tea Extract ◽  
Whey Protein Concentrate ◽  
Protein Film ◽  
Active Film ◽  
Tea Extract

Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant’s extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC–GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage.

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