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 Preparation and Characterization of κ-Carrageenan Modified with Maleic Anhydride and Its Application in Films

Marine Drugs ◽  
2021 ◽  
Vol 19 (9) ◽  
pp. 486
Author(s):  
Yuan Zhou ◽  
Fu-Quan Chen ◽  
Si Chen ◽  
Qiong Xiao ◽  
Hui-Fen Weng ◽  
...  
Keyword(s):  
Maleic Anhydride ◽  
Uv Light ◽  
Barrier Properties ◽  
Water Contact ◽  
Elongation At Break ◽  
Gelling Temperature ◽  
Film Forming ◽  
The Fourier Transform ◽  
Property Changes

In this work, the physicochemical properties of maleic anhydride (MAH)-modified κ-carrageenan (κCar) (MC) were characterized and compared with those of native κ-carrageenan (NC). The Fourier transform infrared spectrum of MC exhibited that κCar was successfully modified. Thermogravimetric analysis indicated that the thermal stability of MC was decreased. When the degree of substitution was 0.032, MC exhibited a low gel strength (759 g/cm2), gelling temperature (33.3 °C), and dehydration rate (60.3%). Given the excellent film-forming ability of κCar, MC films were then prepared and were found to have better mechanical and barrier properties (UV and water) than NC films. With regard to optical properties, MC films could completely absorb UV light in the range of 200–236 nm. The water contact angle of MC films was higher than that of NC films. Moreover, the elongation at break increased from 26.9% to 163%. These physicochemical property changes imply that MC can be employed in polysaccharide-based films.

scholarly journals Gıda Endüstrisinde Kitosan Filmlerin Önemi

2013 ◽  
Vol 1 (2) ◽  
pp. 79 ◽  
Author(s):  
Filiz Uçan ◽  
Hatice Aysun Mercimek
Keyword(s):  
Fruits And Vegetables ◽  
Moisture Transfer ◽  
Barrier Properties ◽  
Edible Films ◽  
Production Costs ◽  
Film Forming ◽  
Materials Used ◽  
Bacteria And Fungi ◽  
Simple Technology ◽  
Storage Times

Requirement simple technology, low production costs, lack of polluting effects and reliability in terms of health of it is the most important advantages of edible films. Chitosan that extend the shelf life of food and increase the economic efficiency of packaging materials is one of the new materials used for edible films. Chitosan was obtained by deacetylation of chitin which is the most commonly occurred polymer after cellulose in nature, in shells of arthropods such as crab, shrimp, lobster and in cell walls of some bacteria and fungi. Chitosan has the important bioactive properties such as hemostatic, bacteriostatic, fungistatic, spermicidal, anticarcinogenic, anticholesteremic, antacids, antiulcer, wound and bone healing accelerator and stimulating the immune system. As well as these features, the film forming and barrier properties of its, chitosan is made the ideal material for edible films and coatings in antimicrobial characters. Especially, in the protection of qualities and the improving storage times of fruits and vegetables, have been revealed the potential use of chitosan. The coating food with chitosan films reduces the oxygen partial pressure in the package, maintains temperature with moisture transfer between food and its environment, declines dehydration, delays enzymatic browning in fruits and controls respiration. In addition to, chitosan are also used on issues such as the increasing the natural flavour, setting texture, increasing of the emulsifying effect, stabilization of color and deacidification.

scholarly journals An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3271
Author(s):  
Maricarmen Iñiguez-Moreno ◽  
Juan Arturo Ragazzo-Sánchez ◽  
Montserrat Calderón-Santoyo
Keyword(s):  
Food Industry ◽  
Food Packaging ◽  
Fruits And Vegetables ◽  
Healthy Lifestyle ◽  
Negative Impact ◽  
Composite Coatings ◽  
Barrier Properties ◽  
Edible Films ◽  
Life Extension ◽  
Natural Polymers

Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.

scholarly journals Physical and Morphological Characterization of Chitosan/Montmorillonite Films Incorporated with Ginger Essential Oil

Coatings ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 700 ◽  
Author(s):  
Victor Gomes Lauriano Souza ◽  
João Ricardo Afonso Pires ◽  
Carolina Rodrigues ◽  
Patricia Freitas Rodrigues ◽  
Andréia Lopes ◽  
...  
Keyword(s):  
Essential Oil ◽  
Uv Light ◽  
Barrier Properties ◽  
Morphological Characterization ◽  
Morphological Properties ◽  
Unsaturated Fat ◽  
Light Barrier ◽  
Bionanocomposite Films ◽  
Oxidative Processes

Novel bionanocomposite films of chitosan/montmorillonite (CS/MMT) activated with ginger essential oil (GEO) were produced and characterized in terms of their physical and morphological properties. The homogenization process led to a good interaction between the chitosan and the nanoparticles, however the exfoliation was diminished when GEO was incorporated. Film glass transition temperature did not statistically change with the incorporation of either MMT or GEO, however the value was slightly reduced, representing a relaxation in the polymer chain which corroborated with the mechanical and barrier properties results. Pristine chitosan films showed excellent barrier properties to oxygen with a permeability of 0.184 × 10−16 mol/m·s·Pa being reduced to half (0.098 × 10−16 mol/m·s·Pa) when MMT was incorporated. Although the incorporation of GEO increased the permeability values to 0.325 × 10−16 mol/m·s·Pa when 2% of GEO was integrated, this increment was smaller with both MMT and GEO (0.285 × 10−16 mol/m·s·Pa). Bionanocomposites also increased the UV light barrier. Thus, the produced bioplastics demonstrated their ability to retard oxidative processes due to their good barrier properties, corroborating previous results that have shown their potential in the preservation of foods with high unsaturated fat content.

scholarly journals Physical-Mechanical Behavior and Water-Barrier Properties of Biopolymers-Clay Nanocomposites

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6734
Author(s):  
Heidy Lorena Calambas ◽  
Abril Fonseca ◽  
Dayana Adames ◽  
Yaneli Aguirre-Loredo ◽  
Carolina Caicedo
Keyword(s):  
Barrier Properties ◽  
Polymeric Matrix ◽  
Clay Nanocomposites ◽  
Solvent Casting ◽  
Biodegradable Films ◽  
Elongation At Break ◽  
Biodegradable Packaging ◽  
Magnetic Stirring ◽  
The Matrix

The preparation and characterization of biodegradable films based on starch-PVA-nanoclay by solvent casting are reported in this study. The films were prepared with a relation of 3:2 of starch:PVA and nanoclay (0.5, 1.0, and 1.5% w/v), and glycerol as plasticizer. The nanoclays before being incorporated in the filmogenic solution of starch-PVA were dispersed in two ways: by magnetic stirring and by sonication. The SEM results suggest that the sonication of nanoclay is necessary to reach a good dispersion along the polymeric matrix. FTIR results of films with 1.0 and 1.5% w/v of sonicated nanoclay suggest a strong interaction of hydrogen bond with the polymeric matrix of starch-PVA. However, the properties of WVP, tensile strength, percentage of elongation at break, and Young’s modulus improved to the film with sonicated nanoclay at 0.5% w/v, while in films with 1.0 and 1.5% w/w these properties were even worse than in film without nanoclay. Nanoclay concentrations higher than 1.0 w/v saturate the polymer matrix, affecting the physicochemical properties. Accordingly, the successful incorporation of nanoclays at 0.5% w/v into the matrix starch-PVA suggests that this film is a good candidate for use as biodegradable packaging.

Use Of Baceriocin Producing Lactobacilli Strains From Fruits And Vegetables In Food Preservation

2020 ◽  
Vol 1 (1) ◽  
Author(s):  
Syeda Fatima Zehra ◽  
Umaima Rubbani ◽  
Atia Iqbal
Keyword(s):  
Fruits And Vegetables ◽  
Fruit Juice ◽  
Biochemical Characterization ◽  
Bacteriocin Production ◽  
Antibiotic Activity ◽  
Food Preservation ◽  
Zone Of Inhibition ◽  
Biochemical Activity ◽  
Selective Media

Bacteriocin producing bacteria plays an important role in food preservation. The bacteriocin producing Lactobacilli strains were isolated from different fruits and vegetables from the local markets of Punjab, Pakistan. The bacterial were grown on MRS selective media and their biochemical activity was checked further for the confirmation of Lactobacilli. Antimicrobial activity of these selected strains was checked against different pathogens. For further characterization of bacteriocin production by Lactobacilli, the activity of bacteriocin at different parameters such as at different temperature and pH and the proteolytic activity were checked. Antibiotic activity of bacteriocin producing Lactobacilli was also checked against ampicillin, ciprofloxacin, streptomycin and tetracycline. Out of total strains isolated, 10 strains were selected as Lactobacilli on the basis of their morphology and biochemical characterization. 80% of strains showed zone of inhibition with the best zone being shown by Ct2 (14 mm) against E.coli (ETCC) and A3 (14 mm) against Enterobacteria. Bacteriocin ability of these selected strains was found maximum at 7 pH and 35ºC. The strain T1 was sensitive to ampicillin, ciprofloxacin and streptomycin and strain T2 was resistant to ciprofloxacin, streptomycin and tetracycline. The best characterized strains were selected for fruit juice preservation where lactobacilli producing bacteriocin prevent the growth of other food spoiling bacteria.

scholarly journals Edible Films and Coatings as Food-Quality Preservers: An Overview

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 249
Author(s):  
Elsa Díaz-Montes ◽  
Roberto Castro-Muñoz
Keyword(s):  
Food Packaging ◽  
Fruits And Vegetables ◽  
State Of The Art ◽  
Food Products ◽  
Edible Films ◽  
Food Preservation ◽  
Edible Coatings ◽  
Nutritional Properties ◽  
Current State ◽  
Synthetic Materials

Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown.

scholarly journals Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia

2020 ◽  
Vol 2020 ◽  
pp. 1-7
Author(s):  
Hadi Hashemi Gahruie ◽  
Reza Safdarianghomsheh ◽  
Parisa Zamanifar ◽  
Shahriyar Salehi ◽  
Mehrdad Niakousari ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Systems ◽  
Edible Films ◽  
Aqueous System ◽  
Food Preservation ◽  
Future Research ◽  
Research Perspectives ◽  
Crop Resistance ◽  
Gum Cordia

As a pharmaceutical component, gum Cordia has been applied to improve crop resistance against many diseases. A large amount of gum appears around the fruit after soaking in an aqueous system. The mucilage possesses outstanding technofunctional properties as an emulsifier, thickening agent, and binding and stabilizing component in food and drug industries. The backbone of gum Cordia is composed of (1-2)-linked L-arabinofuranosyl and (1–6)-linked D-glucopyranosyl residues. This manuscript reviews the technofunctional properties and applications of gum Cordia in food systems. Particularly, our focus has been given to its application as a natural source for the formation of edible films and coatings for increasing the shelf life of food products and for the food preservation as a potential ingredient in formulation. The future research perspectives are also highlighted.

scholarly journals Development of Chitosan/Peptide Films: Physical, Antibacterial and Antioxidant Properties

Coatings ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 1193
Author(s):  
Chen Li ◽  
Jiliu Pei ◽  
Shengyu Zhu ◽  
Yukang Song ◽  
Xiaohui Xiong ◽  
...  
Keyword(s):  
Food Packaging ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Barrier Properties ◽  
Surface Hydrophobicity ◽  
Elongation At Break ◽  
Chitosan Films ◽  
Dpph Scavenging

Chitosan/peptide films were prepared by incorporating peptides (0.4%, w/v) from soy, corn and caseins into chitosan films. The presence of peptides significantly affected the physical, antibacterial and antioxidative properties of chitosan films. Among these films, those containing corn peptide showed the best water vapor barrier properties, and the tensile strength and elongation at break increased to 24.80 Mpa and 23.94%, respectively. Characterization of surface hydrophobicity and thermal stability suggested the strongest intermolecular interactions between corn peptides and chitosan. Moreover, films containing casein peptides showed the highest antibacterial activity and radical scavenging activity. The DPPH scavenging rate of films containing casein peptides reached 46.11%, and ABTS scavenging rate reached 66.79%. These results indicate the chitosan/peptide films may be promising food packaging materials.

Antimicrobial Edible Films and Coatings for Fruits and Vegetables

2017 ◽  
pp. 301-319
Author(s):  
Amrita Poonia
Keyword(s):  
Fruits And Vegetables ◽  
Antimicrobial Agents ◽  
Barrier Properties ◽  
Edible Films ◽  
Cellulose Derivatives ◽  
Edible Coatings ◽  
Biodegradable Films ◽  
Activity Effect ◽  
Fruit Purée

Non-degradable packaging materials are doing much damage to the environment. So the interest has been developed in biodegradable films and coatings these days. Use of edible films and coatings is eco-friendly technology used for enhancing the shelf life of the fruits and vegetables. The use of antimicrobial compounds in edible coatings of proteins, starch, cellulose derivatives, chitosan, alginate, fruit puree, and egg albumin has been successfully added to the edible films and coatings. This chapter focuses on the development of edible films and coatings with antimicrobial activity, effect of these coatings on the target microorganisms, the influence of these antimicrobial agents on mechanical & barrier properties and application of antimicrobial edible coatings on the quality of fresh fruits and vegetables.

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