scholarly journals Development and characterization of gelatin and Persian gum composite edible films through complex coacervation

LWT ◽  
2021 ◽  
pp. 112422
Author(s):  
Hadi Hashemi Gahruie ◽  
Armin Mirzapour ◽  
Fatemeh Ghiasi ◽  
Mohammad Hadi Eskandari ◽  
Marzieh Moosavi-Nasab ◽  
...  
Keyword(s):  
Edible Films ◽  
Complex Coacervation

scholarly journals Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Seyed Mohammad Davachi ◽  
Neethu Pottackal ◽  
Hooman Torabi ◽  
Alireza Abbaspourrad
Keyword(s):  
Fruits And Vegetables ◽  
Uv Light ◽  
Barrier Properties ◽  
Edible Films ◽  
Food Preservation ◽  
Elongation At Break ◽  
The Public ◽  
Medical Benefits ◽  
Seed Mucilage

AbstractThere is growing interest among the public and scientific community toward the use of probiotics to potentially restore the composition of the gut microbiome. With the aim of preparing eco-friendly probiotic edible films, we explored the addition of probiotics to the seed mucilage films of quince, flax, and basil. These mucilages are natural and compatible blends of different polysaccharides that have demonstrated medical benefits. All three seed mucilage films exhibited high moisture retention regardless of the presence of probiotics, which is needed to help preserve the moisture/freshness of food. Films from flax and quince mucilage were found to be more thermally stable and mechanically robust with higher elastic moduli and elongation at break than basil mucilage films. These films effectively protected fruits against UV light, maintaining the probiotics viability and inactivation rate during storage. Coated fruits and vegetables retained their freshness longer than uncoated produce, while quince-based probiotic films showed the best mechanical, physical, morphological and bacterial viability. This is the first report of the development, characterization and production of 100% natural mucilage-based probiotic edible coatings with enhanced barrier properties for food preservation applications containing probiotics.

scholarly journals Fabrication and characterization of edible films from acha (Digitalia exilis) and iburu (Digitalia iburua) starches

2021 ◽  
Vol 19 (1) ◽  
pp. 493-500
Author(s):  
Buliyaminu Adegbemiro Alimi ◽  
Tilahun Seyoum Workneh ◽  
Fortune Abidemi Femi
Keyword(s):  
Edible Films ◽  
Fabrication And Characterization

Development and characterization of sodium alginate based active edible films incorporated with essential oils of some medicinal plants

2020 ◽  
Vol 145 ◽  
pp. 124-132 ◽  
Author(s):  
Zineb Mahcene ◽  
Aminata Khelil ◽  
Sara Hasni ◽  
Perihan Kubra Akman ◽  
Fatih Bozkurt ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Essential Oils ◽  
Sodium Alginate ◽  
Edible Films

Production and characterization of multinuclear microcapsules encapsulating lavender oil by complex coacervation

2013 ◽  
Vol 29 (3) ◽  
pp. 166-172 ◽  
Author(s):  
Zuobing Xiao ◽  
Wanlong Liu ◽  
Guangyong Zhu ◽  
Rujun Zhou ◽  
Yunwei Niu
Keyword(s):  
Complex Coacervation ◽  
Lavender Oil

Development and characterization of novel probiotic-residing pullulan/starch edible films

2013 ◽  
Vol 141 (2) ◽  
pp. 1041-1049 ◽  
Author(s):  
Paulraj Kanmani ◽  
Seung Taik Lim
Keyword(s):  
Edible Films

Thermodynamic characterization of Gelatin–Sodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA)

2018 ◽  
Vol 80 ◽  
pp. 149-159 ◽  
Author(s):  
Emmanuel Duhoranimana ◽  
Jingyang Yu ◽  
Odile Mukeshimana ◽  
Ildephonse Habinshuti ◽  
Eric Karangwa ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Carboxymethyl Cellulose ◽  
Sodium Carboxymethyl Cellulose ◽  
Complex Coacervation ◽  
Thermodynamic Characterization
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