PACKAGING TECHNOLOGY AND SCIENCE
·
2024
·
IF 2.8
Lin Lin,Xu Liu,Ce Shi,Xiaochen Chen,Tariq Aziz,Fahad Al-Asmari,Amal A. Mohamed,Haiying Cui
The objective of this research was to develop and analyse a chitosan- Tremella fuciformis polysaccharide (CS-TFP) edible film using chitosan (CS) and Tremella fuciformis polysaccharide (TFP) as the primary raw materials. The findings revealed significant improvements in the thickness, solubility, opacity, mechanical properties and barrier properties (water vapour and oxygen permeability) of the chitosan film upon the addition of TFP, but water content and hydrophobicity were reduced. Moreover, TFP addition markedly enhanced the antibacterial and antioxidant activities of the chitosan films. Structural analysis of the CS films and CS-TFP edible films indicated that the formation of hydrogen bonds and high compatibility between CS and TFP. Specifically, TFP increased crystallinity, reduced roughness and improved the compactness of the edible film. This increase in compactness was directly linked to enhanced physical properties, whereas increased crystallinity contributed to better thermal stability. Furthermore, the application of CS-TFP-3 edible films in chicken preservation proved that they could significantly delay the deterioration of chicken. Findings in this study suggested that CS-TFP edible film as a bioactive packaging material showed great potential to preserve chicken meat and extend the shelf life.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
Food Packaging and Shelf Life
·
2022
·
IF 8.749
Huawei Zhou,Ning Yang,Jingwen Hou,Chunwei Yu,Zhu Jin,Ping Zeng,Lingxin Yang,Yuli Fu,Yuanyuan Shen,Shengrong Guo
The effects of CaCl 2 , HCl , acetic acid or citric acid on dynamic mechanical performances and physicochemical properties of sodium alginate (SA) edible films are investigated. The results showed that the storage or loss modulus of the films were greater at 33 % relative humidity (RH) and decreased much slower with temperature (30–90 ℃) at 57 % or 75 % RH after different treatments, with their glass transition temperatures shifting higher. All the treatments improved the water resistance and mechanical properties of SA films. Specifically, CaCl 2 -treated films had the lowest solubility, and highest water contact angle and tensile strength . Acetic acid-treated films had the highest elongation at break. Citric acid-treated films had the lowest equilibrium moisture content and water vapor permeability. Film surface morphology kept dense and compact after various treatments. FT-IR spectra revealed that all the acid treatments increased hydrogen-bond interaction. This work provides new information for SA edible film modification.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
Polymers
·
2019
·Vol. 11
·期 9
·1418
·
IF 3.164
Wei Li,Kewang Zheng,Hujian Chen,Shirong Feng,Wei Wang,Caiqin Qin
The combined effects of nano titanium dioxide (TiO2-N) and clove oil (CO) on the physico-chemical, biological and structural properties of chitosan (CH)/starch (ST) films were investigated by using a solvent casting method. Results indicated that the incorporation of TiO2-N could improve the compactness of the film, increase the tensile strength (TS) and antioxidant activity, and decrease the water vapour permeability (WVP). As may be expected, the incorporation of CO into the film matrix decreased TS but increased the hydrophobicity as well as water vapour barrier antimicrobial and antioxidant properties. Fourier-transform infrared spectroscopy (FTIR) data supported intermolecular interactions between TiO2-N, CO and the film matrix. Use of a scanning electron microscope (SEM) showed that TiO2-N and CO were well dispersed and emulsified in the film network. Thermogravimetric (TG) and derivative thermogravimetric (DTG) curves demonstrated that TiO2-N and CO were well embedded in the film matrix, hence this blend film system could provide new formulation options for food packaging materials in the future.Keywords:chitosan;starch;nano titanium dioxide;clove essential oil;edible film
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Ali Mohsin,Waqas Qamar Zaman,Meijin Guo,Waheed Ahmed,Imran Mahmood Khan,Sobia Niazi,Abdur Rehman,Haifeng Hang,Yingping Zhuang
In this study, we prepared a series of edible blend films of xanthan and curdlan by mixing different ratios of these two biopolymers . Characterization techniques like FTIR, XRD, TGA and SEM analysis were applied to investigate the newly formed films. Moreover, mechanical properties, moisture absorbance properties and water solubility of these films were also determined. The obtained results demonstrated that the strong intermolecular hydrogen bonding was observed between xanthan and curdlan at pH 5. At this pH, the xanthan-curdlan hydrogel retained the original structure of xanthan and sustained self-aggregation of xanthan chains via hydrogen bonding, which led to strong intermolecular bonding between xanthan and curdlan. Furthermore, the 5:5 and 4:6 ratios of xanthan and curdlan showed greater interaction in the blend films that resulted in their excellent miscibility. Moreover, highest tensile strength of 28.13 and 26.45 MPa were also found in the same rational of XG/CG blend films. In addition, it was observed that the curdlan incorporation improved the water solubility properties of XG/CG blend films. Conclusively, this xanthan/curdlan nexus with excellent mechanical and moisture barrier properties confirm its potential application and prospective use as food packaging material.
研究领域:
食品科学
·
材料科学
·
生物化学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2019
·
IF 4.784
Kewang Zheng,Sa Xiao,Wei Li,Wei Wang,Hujian Chen,Fan Yang,Caiqin Qin
Edible films from chitosan (CH) containing various amount of acorn starch (AS) and eugenol (Eu) were developed by casting and solvent-evaporation method, and their physico-chemical, barrier, antimicrobial, antioxidant and structural properties were also investigated. The experimental data showed that an appropriate proportion of AS could improve the mechanical and barrier properties of the film, and the incorporation of Eu in the film significantly improved the flexibility, barrier, hydrophobicity , antimicrobial and antioxidant properties. The results showed that the optimum comprehensive properties of the film were obtained when the mass ratio of AS to CH was 0.9 and the content of Eu was 9%. Possible intermolecular interactions between CH, AS and Eu were confirmed by Fourier-transform infrared spectroscopy (FTIR). SEM indicated that a good compatibility was present between CH and AS, and Eu was well emulsified and dispersed in the film matrix network. TG and DTG curves further confirmed Eu present in the film matrix network. Such edible films can provide new ways for packaging industries in developing active packaging materials.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Ming Cheng,Ying Shu,Mengli Li,Chaoyu Li,Tieqiang Liang,Zhisheng Zhang
This study sought to develop an edible active film by integrating Pickering emulsions of forsythia essential oil and bacterial nanofibers at various concentrations into a film-forming matrix composed of funoran (F). The stability of the emulsions was evaluated through examination of the micro-morphology, particle size and distribution, 7-day emulsification index, and embedding rate of the Pickering emulsions. Subsequently, selected Pickering emulsions were incorporated into F to generate the edible active film. Scanning electron microscopy, Fourier-transform infrared spectroscopy, and Raman spectroscopy revealed that the Pickering emulsion was uniformly distributed throughout the F film, interconnected by hydrogen bonds. X-ray Diffraction spectra exhibited changes in peak intensity and shifts in position attributable to the edible active film. Pickering emulsion had a minimal impact on thermal stability. The film's tensile strength significantly increased, while elongation at break decreased. The heightened concentration of hydroxyl groups in the film led to increased thickness, reduced moisture content, and enhanced hygroscopicity. The edible active film exhibited superior antioxidant and antibacterial properties, thereby more efficiently shielding against oxygen and water vapour. In preservation tests involving chicken and lamb, the Pickering emulsion led to elevations in pH, total volatile basic nitrogen, and thiobarbituric acid reactive substance levels in the meat.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2017
·Vol. 10
·期 9
·1727-1736
·
IF 2.576
Ge Liming,Zhu Mingjin,Xu Yongbin,Li Xinying,Li Defu,Mu Changdao
The utilization of petroleum-derived synthetic materials causes severe ecological problems, such as environmental pollution and soil degradation. Hence, using naturally derived and renewable materials to fabricate novel biodegradable films for safe and effective food packaging has been a subject of interest over the years. Here, the novel antimicrobial and controlled biodegradable gelatin-based edible films were developed using nisin as the antimicrobial agent, amino-functionalized montmorillonite as the nanoparticle filler, and dialdehyde xanthan gum as the crosslinking agent. The results indicate that the ultraviolet barrier ability, water resistance, and mechanical properties of gelatin-based edible films are obviously improved on account of the crosslinking effect. Moreover, the resulting films demonstrate antimicrobial activity against Staphylococcus aureus owning to the addition of nisin. Furthermore, the crosslinking can slow down the erosion of the edible films by fungi due to the improved hydrophobicity and compact structure. Particularly, the edible films can be completely biodegraded in soil within 30 days. Meanwhile, the rate of soil biodegradation can be well controlled by adjusting the crosslinking degree. Overall, this novel gelatin-based edible films have potential applications in food packaging.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
Food Packaging and Shelf Life
·
2022
·
IF 8.749
Jingkun Zhao,Tao Liu,Kai Xia,Xin Liu,Xiaodong Zhang
In this paper, agar/gelatin (AG/GE) composite film modified by cellulose nanocrystals (CNC), agar/gellan gum (AG/GG) and agar/κ-carrageenan (AG/KC) composite films modified by CNC and calcium chloride were prepared and their properties were investigated. The results showed that the three prepared nanocomposite films exhibited dense and smooth surface structure, and their tensile strength (TS), elongation at break (EB) and light transmittance were larger than 60 MPa, 21 %, 80 % at 660 nm, respectively. Their water swelling rate (SR), water solubility (WS) and water vapor permeability (WVP) were lower than 155 %, 33 % and 6.8 × 10 −11 g m/m 2 Pa s, respectively. These three prepared films not only exhibited better comprehensive properties than those of the existing studies, but also possessed edible, good light transmittance and heat seal performance, especially, possessed better fresh keeping performance than plastic-based food packaging film when they were used to preserve strawberry through packaging or coating methods.
研究领域:
食品科学
·
材料科学
·
包装技术
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）