scholarly journals Effect of Homogenization Method and Carvacrol Content on Microstructural and Physical Properties of Chitosan-Based Films

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 141 ◽  
Author(s):  
Zoila Flores ◽  
Diego San-Martin ◽  
Tatiana Beldarraín-Iznaga ◽  
Javier Leiva-Vega ◽  
Ricardo Villalobos-Carvajal
Keyword(s):  
High Pressure ◽  
Physical Properties ◽  
Tween 80 ◽  
Good Method ◽  
Edible Films ◽  
Homogenization Method ◽  
Food Preservation ◽  
Mechanical Resistance ◽  
High Pressure Homogenization ◽  
Antioxidant And Antimicrobial Activity

The use of EOs nanoemulsion to develop active edible films offers a new way to modify transport properties and to release active compounds while improving mechanical resistance, transparency, and antioxidant and antimicrobial activity. The aim of this study was to study the influence of homogenization conditions and carvacrol content on the microstructure and physical properties of edible nanoemulsified chitosan films. Film-forming emulsions (FFE) were prepared with chitosan (1.5%), Tween 80 (0.5%), and carvacrol (0.25%, 0.5%, and 1.0%); two homogenization methods were used (rotor-stator and rotor-stator followed by high-pressure homogenization). Film internal and surface microstructure was characterized by scanning electron microscopy (SEM) and film physical properties, such as mechanical, optical, and water barrier, were evaluated. Results showed that the high-pressure homogenization method promoted a significant change on film microstructure, leading to improved properties. Carvacrol droplets were smaller and homogeneously distributed in the film when 0.5% (v/v) carvacrol was incorporated (1:1 Tween 80: carvacrol ratio). As a consequence, emulsified films obtained at high pressure were less opaque, had greater elongation, and had a lower permeability to water vapor than those obtained by the rotor-stator method. Therefore, high-pressure homogenization is a good method to obtain edible emulsified films with desirable properties for food preservation.

scholarly journals Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1802
Author(s):  
Bartosz Kruszewski ◽  
Katarzyna Zawada ◽  
Piotr Karpiński
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Food Preservation ◽  
Inlet Temperature ◽  
High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice

2014 ◽  
Vol 10 (2) ◽  
pp. 169-180 ◽  
Author(s):  
Thiago Soares Leite ◽  
Pedro E. D. Augusto ◽  
Marcelo Cristianini
Keyword(s):  
High Pressure ◽  
Physical Properties ◽  
Apple Juice ◽  
High Pressure Homogenization ◽  
Cashew Apple Juice ◽  
Cashew Apple

Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus

2009 ◽  
Vol 76 (1) ◽  
pp. 74-82 ◽  
Author(s):  
Francesca Patrignani ◽  
Patricia Burns ◽  
Diana Serrazanetti ◽  
Gabriel Vinderola ◽  
Jorge Reinheimer ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Lactobacillus Acidophilus ◽  
Fermented Milk ◽  
Food Preservation ◽  
Starter Cultures ◽  
Probiotic Bacteria ◽  
High Pressure Homogenization ◽  
Heat Treated ◽  
Texture Parameters

High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk with and without added probiotics. Microbiological, physicochemical and organoleptic analyses were carried out during the refrigerated period (35 d at 4°C). HPH application to milk did not modify the viability of the probiotic cultures but did increase the cell loads of the starter cultures (ca. 1 log order) compared with traditional products. The coagula from HPH-milk was significantly more compacted (P<0·05) (higher firmness) than that obtained with HT-milk, and it had the highest values of consistency, cohesiveness and viscosity indexes compared with fermented milks produced without HPH treatment. All the samples received high sensory analysis scores for each descriptor considered. HPH treatment of milk can potentially diversify the market for probiotic fermented milks, especially in terms of texture parameters.

scholarly journals ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF BIOACTIVE CHITOSAN FILMS

2022 ◽  
Vol 52 (1) ◽  
pp. 61-65
Author(s):  
Maria Belen Vignola ◽  
Matias Alejandro Raspo ◽  
Cesar Gerardo Gómez ◽  
Alfonsina Ester Andreatta
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Salicylic Acid ◽  
Gallic Acid ◽  
Tween 80 ◽  
Food Preservation ◽  
The Other ◽  
Food Packages ◽  
Chitosan Films ◽  
Antioxidant And Antimicrobial Activity

Interest in the development of films for food preservation is increasing due to the improvement achieved in the food preservation time with the advent of new packaging technologies. Chitosan is a widely used biopolymer produced from the deacetylation of chitin, which has a good capacity to form suitable films as food packages. On the other hand, bioactive compounds such as gallic acid and salicylic acid act as inhibitors of the oxidant activity of free radicals and delay the decomposition of food. In this sense, the preparation of chitosan films modified with the mixture incorporation of salicylic acid/sorbitol or gallic acid/Tween 80 was proposed, using sorbitol or Tween 80 as plasticizers. Both films (chitosan/gallic acid/Tween 80 and chitosan/salicylic acid/sorbitol) showed a good antioxidant capacity in while the chitosan/gallic acid/Tween 80 film evidenced its antimicrobial activity against Escherichia coli ATCC 25922 causing a diminution of unit forming colony

Effect of Carbonate Hydroxyapatite (CHA) on the Properties of Pectin Edible Films

2020 ◽  
Vol 840 ◽  
pp. 87-92
Author(s):  
Nisaul Fadilah Dalimunthe ◽  
Yuni Kusumastuti ◽  
Sang Kompiang Wirawan
Keyword(s):  
Tensile Strength ◽  
Thin Layer ◽  
Physical Properties ◽  
Tween 80 ◽  
Edible Films ◽  
Edible Film ◽  
Release Behavior ◽  
Cinnamon Bark ◽  
Carbonate Hydroxyapatite ◽  
Drug Sample

Pectin is a derivative polysaccharides biopolymer that can be used as a material for an edible film. In this study, pectin edible film was made from a thin layer of edible pectin. The physical properties of the edible films such as elongation of the break, tensile strength, and the swelling degree were observed when carbonate hydroxyapatite (CHA) was added to the pectin edible film. In order to study the loading and release behavior of the pectin edible film, cinnamaldehyde (2 wt%) was also added to the film used as a drug sample. Cinnamaldehyde is known as a derivative compound of cinnamon bark. The edible film was made by mixing pectin (0.015 g/mL) and carbonate hydroxyapatite (CHA). Various concentration of carbonate hydroxyapatite (1, 3, 5, 7 wt%) was diluted in water and stirred using tween 80 and glycerol for about 1.5 h at a temperature of 70 °C. Then, cinnamaldehyde was added to the mixture and stirred for 30 minutes. The mixture was dried in an oven at a temperature of 50 °C for 15 h and stored in the desiccator. The experiment results showed that the tensile strength of pectin edible film was increased when more concentration of CHA added to the film, but the elongation of break and swelling were decreased. These results indicate that the addition of carbonate hydroxyapatite (CHA) affects the properties of pectin edible film significantly but does not affect the thickness of the film.

Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara

LWT ◽  
2019 ◽  
Vol 113 ◽  
pp. 108324 ◽  
Author(s):  
Goly Fayaz ◽  
Stella Plazzotta ◽  
Sonia Calligaris ◽  
Lara Manzocco ◽  
Maria Cristina Nicoli
Keyword(s):  
High Pressure ◽  
Physical Properties ◽  
Extraction Yield ◽  
High Pressure Homogenization ◽  
Biopolymer Structure

Comparative Study Between Two Different High-Energy Emulsification Strategies for the Preparation of Bio-Oil Based Nanoemulsion

2018 ◽  
Vol 24 (8) ◽  
pp. 5953-5959
Author(s):  
J. S Swathy ◽  
Prabhakar Mishra ◽  
Amitava Mukherjee ◽  
Natarajan Chandrasekaran
Keyword(s):  
High Pressure ◽  
Comparative Study ◽  
Droplet Size ◽  
Tween 80 ◽  
High Energy ◽  
High Pressure Homogenization ◽  
Clove Oil ◽  
Antimicrobial Potential ◽  
The Comparative Study

The current experimentation deals about the comparative study of two different high-energy emulsification techniques used for nanoemulsion formulation. The preparation of clove oil nanoemulsion accomplished through high-energy methods such as ultrasonication and high pressure homogenization. The coarse emulsion formed after mixing the oil phase consisting of clove oil and the aqueous phase comprising of Tween 80 and Milli-Q water was subjected to the both high energy method in order to compare the efficiency. The comparative study was carried out based on droplet size, nanoemulsion stability and its antimicrobial potential. Significant differences has been observed in the droplet size and antibacterial activity of nanoemulsion prepared by ultrasonication and high pressure homogenization. The nanoemulsion prepared from high pressure homogenizer exhibit good stability compared to nanoemulsion prepared using ultrasonication technique, with a low droplet size. Further the antimicrobial activity of nanoemulsion prepared via ultrasonication and high pressure homogenization was evaluated against bacterial pathogen P. alcaligenes (in-vitro studies), among which nanoemulsion prepared through high pressure homogenization exhibited significant antimicrobial potential. Therefore the nanoemulsion prepared using high pressure homogenization showed effective antimicrobial potential against P. alcaligenes with low droplet size and higher stability.

scholarly journals Lambda-Cyhalothrin Nanosuspension Prepared by the Melt Emulsification-High Pressure Homogenization Method

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Zhenzhong Pan ◽  
Bo Cui ◽  
Zhanghua Zeng ◽  
Lei Feng ◽  
Guoqiang Liu ◽  
...  
Keyword(s):  
High Pressure ◽  
Homogenization Method ◽  
Agricultural Products ◽  
Polymeric Surfactant ◽  
High Pressure Homogenization ◽  
Acid Sodium Salt ◽  
Lambda Cyhalothrin ◽  
High Dispersity ◽  
The Mean ◽  
Physical And Chemical

The nanosuspension of 5% lambda-cyhalothrin with 0.2% surfactants was prepared by the melt emulsification-high pressure homogenization method. The surfactants composition, content, and homogenization process were optimized. The anionic surfactant (1-dodecanesulfonic acid sodium salt) and polymeric surfactant (maleic rosin-polyoxypropylene-polyoxyethylene ether sulfonate) screened from 12 types of commercially common-used surfactants were used to prepare lambda-cyhalothrin nanosuspension with high dispersity and stability. The mean particle size and polydispersity index of the nanosuspension were 16.01 ± 0.11 nm and 0.266 ± 0.002, respectively. The high zeta potential value of −41.7 ± 1.3 mV and stable crystalline state of the nanoparticles indicated the excellent physical and chemical stability. The method could be widely used for preparing nanosuspension of various pesticides with melting points below boiling point of water. This formulation may avoid the use of organic solvents and reduce surfactants and is perspective for improving bioavailability and reducing residual pollution of pesticide in agricultural products and environment.

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