Physical and Antioxidant Properties of Cassava Starch–Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging

Antioxidant integration has been advocated for in polymer films, to exert their antioxidative effects in active packaging. In this study, the new antioxidant food packaging made from cassava starch–carboxymethyl cellulose (CMC), which is biodegradable, edible and inexpensive, was developed. Their properties were determined and applied in food models for application. Antioxidants (quercetin and tertiary butylhydroquinone (TBHQ)) were added at various concentrations into cassava starch–carboxymethyl cellulose (CMC) (7:3 w/w) films containing glycerol (30 g/100 g starch–CMC) as a plasticizer. The effects of quercetin and TBHQ concentrations on the mechanical properties, solubility, antioxidative activity, and applications of the films were investigated. Addition of antioxidant improved tensile strength, but reduced elongation at break of the cassava starch–CMC film. Cassava starch–CMC films containing quercetin showed higher tensile strength, but lower elongation at break, compared to films with TBHQ. Increases in quercetin and TBHQ content decreased water solubility in the films. Both the total phenolic content and antioxidative activity (DPPH scavenging assay) still remained in films during storage time (30 days). In application, cassava starch–CMC film containing quercetin and TBHQ can retard the oxidation of lard (35–70 days) and delay the discoloration of pork.

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Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging

Foods ◽

10.3390/foods10112834 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2834

Author(s):

Longwei Jiang ◽

Zhao Luo ◽

Haibi Liu ◽

Fenghui Wang ◽

Hanyu Li ◽

...

Keyword(s):

Food Packaging ◽

Water Solubility ◽

Antioxidant Properties ◽

Water Vapor Permeability ◽

Titratable Acidity ◽

Soluble Solids ◽

Vapor Permeability ◽

Litchi Chinensis ◽

Active Food Packaging ◽

Fresh Cut

In this study, lychee (Litchi chinensis Sonn.) pericarp powder was added to chitosan (CHS) matrix to develop active packaging films, and their structure, physicochemical, antibacterial, antioxidant, and functional properties were investigated. FT-IR results showed that intermolecular hydrogen bonds were formed between CHS and polyphenols in lychee pericarp powder (LPP), and the intermolecular interaction interfered with the assembly of CHS into semi-crystal structure, which reduced the crystallinity of CHS film. Incorporation of LPP significantly reduced water vapor permeability, water solubility, swelling degree, and elongation at break of CHS film (p < 0.05). However, UV-visible light barrier, tensile strength, and antibacterial and antioxidant properties of CHS films were increased by LPP incorporation. CHS-LPP film remarkably lowered the weight loss, firmness, titratable acidity, and total soluble solids of fresh-cut apple after five days storage. CHS-LPP film packaging effectively inhibited the browning of fresh-cut apple and the reduction of polyphenol content in apple juice caused by polyphenol oxidase (PPO)-mediated oxidation during storage. Therefore, CHS-LPP films have great potential as food packaging material to ensure the quality and extend the shelf life of food products.

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Antioxidant Films from Cassava Starch/Gelatin Biocomposite Fortified with Quercetin and TBHQ and Their Applications in Food Models

Polymers ◽

10.3390/polym13071117 ◽

2021 ◽

Vol 13 (7) ◽

pp. 1117

Author(s):

Wirongrong Tongdeesoontorn ◽

Lisa J. Mauer ◽

Sasitorn Wongruong ◽

Pensiri Sriburi ◽

Alissara Reungsang ◽

...

Keyword(s):

Food Packaging ◽

Water Solubility ◽

Transmission Rate ◽

Composite Films ◽

Barrier Properties ◽

Cassava Starch ◽

Active Packaging ◽

Gelatin Films ◽

Active Food Packaging ◽

Ft Ir

Edible and active packaging are attractive for use in food packaging applications due to their functionality and sustainability. This research developed new antioxidant active food packaging materials from cassava starch/gelatin (7:3 w/w) composite films with varied antioxidant types (quercetin and tertiary butylhydroquinone (TBHQ)) and concentrations (0–200 mg/200 mL film-forming solution) and evaluated their properties. Antioxidant addition altered the mechanical and barrier properties of the films. At 34% relative humidity (RH), increasing the concentration of quercetin increased the tensile strength and decreased the elongation at break of the composite films. Increasing quercetin and TBHQ contents increased the film water solubility and water vapor transmission rate. Intermolecular interactions between the antioxidants and films, as found in Fourier transform infrared (FT-IR) spectra and XRD micrographs, were related to the changed film functionalities. In food application studies, the cassava starch/gelatin films containing quercetin and TBHQ retarded the oxidation of lard (more than 35 days) and delayed the redness discoloration of pork. Cassava starch/gelatin composite films integrated with quercetin and TBHQ can be utilized as active packaging that delays oxidation in foods.

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Characterization and Optimization of Persian Gum/Whey Protein Bionanocomposite Films Containing Betanin Nanoliposomes for Food Packaging Utilization

10.21203/rs.3.rs-420388/v1 ◽

2021 ◽

Author(s):

Zahra Ghasempour ◽

Sepideh Khodaivandi ◽

Hossein Ahangari ◽

Hamed Hamishehkar ◽

Sajed Amjadi ◽

...

Keyword(s):

Tensile Strength ◽

Whey Protein ◽

Food Packaging ◽

Antioxidative Activity ◽

Antioxidant Properties ◽

Xrd Analysis ◽

Protein Isolate ◽

Life Extension ◽

Bionanocomposite Films ◽

Central Composite

Abstract In this study, composite packaging films were produced from relatively inexpensive materials including whey protein isolate (WPI) and Persian gum (PG), supplemented with betanin nanoliposomes (NLPs). Using response surface methodology (central composite design), we investigated the effects of two variables (PG [0–2% w/v] and betanin NLPs’ [0–10% w/v] content) on the physico-mechanical and antioxidant properties of the film treatments. Afterward, the optimal treatment was evaluated for structural and antimicrobial characteristics. The film samples' permeability to water vapor decreased with the addition of NLP (from 7.38 to 5.46 g/Pa.s.m) but increased with PG incorporation; decreased solubility was observed when either substance was added. Mechanical properties like Young’s modulus and tensile strength were weakened by PG addition, but the incorporation of NLPs led to pronounced tensile strength. XRD analysis revealed improved crystallinity through NLPs’ addition. The presence of NLPs in the nanocomposite film resulted in an elevated level of antibacterial activity against Staphylococcus aureus, while the addition of both PG and betanin NLPs led to improved antioxidative activity (63.45%). Considering the results, PG/WPI films loaded with betanin NLPs could be introduced in active packaging applications for the shelf life extension of perishable food products.

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Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

Coatings ◽

10.3390/coatings11020229 ◽

2021 ◽

Vol 11 (2) ◽

pp. 229 ◽

Cited By ~ 2

Author(s):

Mariana A. Andrade ◽

Cássia H. Barbosa ◽

Victor G. L. Souza ◽

Isabel M. Coelhoso ◽

João Reboleira ◽

...

Keyword(s):

Lipid Oxidation ◽

Whey Protein ◽

Food Packaging ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Poultry Meat ◽

Whey Protein Concentrate ◽

Protein Film ◽

Active Food Packaging ◽

Freeze Dried

Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

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Enhanced functional properties of biodegradable Polyvinyl alcohol /carboxymethyl cellulose (PVA/CMC) composite films reinforced with L-alanine surface modified CuO nanorods

10.21203/rs.3.rs-918116/v1 ◽

2021 ◽

Author(s):

Yamanappagouda Amaregouda ◽

Kantharaju Kamanna ◽

Tilak Gasti ◽

Vijay Kumbar

Keyword(s):

Polyvinyl Alcohol ◽

Carboxymethyl Cellulose ◽

Food Packaging ◽

Composite Films ◽

Nanocomposite Films ◽

Soil Burial ◽

High Antibacterial Activity ◽

Active Food Packaging ◽

Surface Modified ◽

Cuo Nanorods

Abstract Herein, we described novel biogenic preparation of the CuO nanorods and its surface modification with L-alanine amino acid accelerated by microwave irradiation. The effect of surface functionalized CuO nanorods on the polyvinyl alcohol/carboxymethyl cellulose film physico-mechanical properties were investigated through various characterization techniques. The tensile strength was improved from 28.58 ± 0.73 MPa to 43.40 ± 0.93 MPa, UV shielding ability and barrier to the water vapors were highly enhanced when PVA/CMC matrices filled with 8 wt% of CuO-L-alanine. In addition, the prepared films exhibited acceptable overall migration limit and readily undergoes soil burial degradation. Nevertheless, CuO-L-alanine incorporated films showed potent antioxidant activity against DPPH radicals and had high antibacterial activity against Staphylococcus aureus and Escherichia coli, and antifungal activity against Candida albicans and Candida tropicalis. Furthermore, the nanocomposite films showed negligible cytotoxic effect on HEK293 and Caco-2 cell lines. In these contexts, the developed nanocomposite films can be implementing as an active food packaging material.

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Active Packaging—Poly(Vinyl Alcohol) Films Enriched with Tomato By-Products Extract

Coatings ◽

10.3390/coatings10020141 ◽

2020 ◽

Vol 10 (2) ◽

pp. 141 ◽

Cited By ~ 13

Author(s):

Katalin Szabo ◽

Bernadette-Emoke Teleky ◽

Laura Mitrea ◽

Lavinia-Florina Călinoiu ◽

Gheorghe-Adrian Martău ◽

...

Keyword(s):

Vinyl Alcohol ◽

Total Phenolic Content ◽

Food Packaging ◽

Phenolic Content ◽

Flow Behavior ◽

Poly Vinyl Alcohol ◽

Total Phenolic ◽

Active Food Packaging ◽

Film Forming ◽

By Products

Active films were prepared from poly(vinyl alcohol) (PVA) blended with itaconic acid (Ia), and with chitosan (Ch), enriched with tomato processing by-products extract (TBE) in order to develop new bioactive formulations for food packaging. The effects of two biopolymers (Ch, Ia) and of the incorporated TBE—containing phenolic compounds and carotenoids—were studied regarding the physical and antimicrobial properties of films; in addition, their influence on the total phenolic content, viscosity, and flow behavior on the film-forming solutions was investigated. The results showed increased physical properties (diameter, thickness, density, weight) of the films containing the TBE versus their control. TBE and Ch conferred significant antimicrobial effects to PVA films toward all the tested microorganisms, whereas the best inhibition was registered against S. aureus and P. aeruginosa, with a minimum inhibitory concentration of <0.078 mg DW/mL. The Ia-PVA films also exhibited some antibacterial activity against P. aeruginosa (2.5 mg DW/mL). The total phenolic content of the film-forming solutions presented the highest values for the TBE and Ch-added PVA samples (0.208 mg gallic acid/100 mL film-forming solution). These results suggest that the PVA + Ch film containing TBE can be used for the development of intelligent and active food packaging materials.

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Low-density polyethylene/curcumin melt extruded composites with enhanced water vapor barrier and antioxidant properties for active food packaging

Polymer ◽

10.1016/j.polymer.2019.05.012 ◽

2019 ◽

Vol 175 ◽

pp. 137-145 ◽

Cited By ~ 19

Author(s):

Jasim Zia ◽

Uttam C. Paul ◽

José Alejandro Heredia-Guerrero ◽

Athanassia Athanassiou ◽

Despina Fragouli

Keyword(s):

Water Vapor ◽

Food Packaging ◽

Antioxidant Properties ◽

Low Density Polyethylene ◽

Low Density ◽

Water Vapor Barrier ◽

Active Food Packaging

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Preparation and Characterization of Carboxymethyl Cellulose-Based Bioactive Composite Films Modified with Fungal Melanin and Carvacrol

Polymers ◽

10.3390/polym13040499 ◽

2021 ◽

Vol 13 (4) ◽

pp. 499

Author(s):

Łukasz Łopusiewicz ◽

Paweł Kwiatkowski ◽

Emilia Drozłowska ◽

Paulina Trocer ◽

Mateusz Kostek ◽

...

Keyword(s):

Water Vapour ◽

Carboxymethyl Cellulose ◽

Food Packaging ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Composite Films ◽

Barrier Properties ◽

Good Potential ◽

Fungal Melanin ◽

Spectroscopy Studies

Preparation of biodegradable packaging materials and valorisation of food industry residues to achieve “zero waste” goals is still a major challenge. Herein, biopolymer-based (carboxymethyl cellulose—CMC) bioactive films were prepared by the addition, alone or in combination, of carvacrol and fungal melanin isolated from champignon mushroom (Agaricus bisporus) agro-industrial residues. The mechanical, optical, thermal, water vapour, and UV-Vis barrier properties were studied. Fourier-transform infrared (FT-IR) spectroscopy studies were carried out to analyse the chemical composition of the resulting films. Antibacterial, antifungal, and antioxidant activities were also determined. Both CMC/melanin and CMC/melanin/carvacrol films showed some antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Candida albicans. The addition of melanin increased the UV-blocking, mechanical, water vapour barrier, and antioxidant properties without substantially reducing the transparency of the films. The addition of carvacrol caused loss of transparency, however, composite CMC/melanin/carvacrol films showed excellent antioxidant activity and enhanced mechanical strength. The developed bioactive biopolymer films have a good potential to be green bioactive alternatives to plastic films in food packaging applications.

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Edible cassava starch films carrying rosemary antioxidant extracts for potential use as active food packaging

Food Hydrocolloids ◽

10.1016/j.foodhyd.2016.09.034 ◽

2017 ◽

Vol 63 ◽

pp. 488-495 ◽

Cited By ~ 173

Author(s):

Danyxa Piñeros-Hernandez ◽

Carolina Medina-Jaramillo ◽

Alex López-Córdoba ◽

Silvia Goyanes

Keyword(s):

Food Packaging ◽

Cassava Starch ◽

Active Food Packaging ◽

Starch Films ◽

Potential Use

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Preparation and Properties of Sponge Rubber Based on Natural Rubber and Cassava Starch

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.931-932.68 ◽

2014 ◽

Vol 931-932 ◽

pp. 68-72

Author(s):

Komsun Temna ◽

Nitinart Saetung ◽

Anuwat Saetung

Keyword(s):

Mechanical Properties ◽

Tensile Strength ◽

Natural Rubber ◽

Cassava Starch ◽

Interfacial Interaction ◽

Morphological Properties ◽

Elongation At Break ◽

Cure Time ◽

The Difference ◽

Cure Characteristic

In this work, the sponge rubbers based on cassava starch masterbatch in latex phase with the difference technique (non-gelatinized and gelatinized cassava starch) were preformed. The cassava starch contents from 0 to 70 phr were also studied. The cure characteristic, mechanical and morphological properties were investigated. It was found that the scorch time and cure time were increased with an increasing of cassava starch contents in both techniques. The mechanical properties i.e., tensile strength, elongation at break and tear strength were decreased with an increasing of cassava starch contents, except 500% modulus. However, the sponge based on gelatinized technique gave the better mechanical properties than that of non-gelatinized cassava starch. The SEM micrographs of sponge NR from gelatinized technique were also able to confirm a good interfacial interaction between hydrophilic cassava starch and hydrophobic NR.

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