Multifunctional sodium alginate-based self-healing edible cross-linked coating for banana preservation

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 151, P. 109753 - 109753

Published: Jan. 16, 2024

Edible coating plays an important role in preventing fruit rot and prolonging the shelf life of fruit. However, a large amount water will accumulate on surface through respiratory metabolism during storage, leading to dissolution coating. Therefore, it is develop water-resistant coatings extend bananas. In this work, gluconolactone (GDL) was used slowly generate gluconic acid, which protonated amino groups whey protein isolate (WPI) enhanced electrostatic interaction between WPI sodium alginate (SA) form cross-linked composite The introduction increased contact angle value films from 47.1° 102.1°. exhibited excellent mechanical properties, resistance, UV shielding self-healing, gas-selective transmission. experiment banana preservation proved that could effectively slow down loss bananas, retard ripening browning, bananas for 6 days at 25 °C 50% RH. multifunctional has reference design self-healing coating, shows good potential perishable fruits.

Language: Английский

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Polyphenol assisted nano-reinforced chitosan films with antioxidant and antimicrobial properties

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 153, P. 110010 - 110010

Published: March 19, 2024

Language: Английский

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Preparation and functional characterization of pullulan-sodium alginate composite film enhanced with ultrasound-assisted clove essential oil Nanoemulsions for effective preservation of cherries and mushrooms

Food Chemistry, Journal Year: 2024, Volume and Issue: 457, P. 140048 - 140048

Published: June 13, 2024

Language: Английский

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Fabrication, characterization, and application of pea protein-based edible film enhanced by oregano essential oil (OEO) micro- or nano-emulsion

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 8, P. 100705 - 100705

Published: Jan. 1, 2024

Pea protein isolate (PPI)-based active films were prepared by incorporating 0.5 %, 1.0 or 2.0 % of oregano essential oil (OEO), either in the form micro-emulsion (MOEO) nano-emulsion (NOEO). The particle size and polydispersity index OEO droplets 2755.00 nm 0.63 for MOEO, 256.30 0.20 NOEO. surface cross-sectional SEM results revealed presence holes internal pores within film upon addition OEO. molecular interaction between PPI was confirmed FTIR. significantly increased thickness, decreased water contact angle, imparted a more yellow color. At low concentration (0.5 %), improved vapor barrier mechanical properties film. However, at higher concentrations, these weakened. Additionally, antimicrobial assessed after addition. In vitro inhibition zone indicated that suppressed growth three Salmonella strains [Salmonella Typhimurium (ATCC14028), Infantis 94-1, Enteritidis PT-30]. Application pea protein-based with on chicken breast demonstrated significant reduction microbial count. Our further showed reducing from micrometer-scale to nanometer-scale matrix did not alter activities. study antibacterial based is an innovative food packing material prohibiting bacteria poultry products.

Language: Английский

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Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 269, P. 132067 - 132067

Published: May 6, 2024

Language: Английский

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Carboxymethyl cellulose–chitosan edible films for food packaging: A review of recent advances

Carbohydrate Polymers, Journal Year: 2024, Volume and Issue: 346, P. 122612 - 122612

Published: Aug. 14, 2024

Language: Английский

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Preparation and characterization of edible films from gelatin and hydroxypropyl methyl cellulose/sodium carboxymethyl cellulose

Heliyon, Journal Year: 2025, Volume and Issue: 11(1), P. e41613 - e41613

Published: Jan. 1, 2025

Language: Английский

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Food packaging films from natural polysaccharides and protein hydrogels: A comprehensive review

Food Chemistry X, Journal Year: 2025, Volume and Issue: 25, P. 102174 - 102174

Published: Jan. 1, 2025

The development of innovative, biodegradable food packaging materials to combat plastic pollution has garnered significant attention from scholars and government agencies worldwide. Natural polysaccharides proteins exhibit excellent modifiability, biodegradability, high ductility, compatibility with products, making them ideal candidates for constructing hydrogels. Hydrogel films based on these biopolymers have opened new research horizons in applications. This review examines natural commonly used hydrogel film preparation explores strategies improve their performance, including the use binary mixtures exogenous additives. To optimize functionality, cross-linking mechanisms between film-forming methods are summarized. Additionally, recent applications discussed, showcasing ability extend or monitor freshness. Despite existing challenges, current advancements present a promising sustainable alternative conventional paving way innovative solutions.

Language: Английский

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Improving the hydrophobic nature of biopolymer based edible packaging film: A review

Food Chemistry, Journal Year: 2025, Volume and Issue: 479, P. 143793 - 143793

Published: March 9, 2025

Language: Английский

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Synthesis and mechanistic modeling of pva-based crosslinked films from wood alkaline hemicellulose extracts for enhanced water vapor barrier

Journal of Membrane Science, Journal Year: 2025, Volume and Issue: unknown, P. 123772 - 123772

Published: Jan. 1, 2025

Language: Английский

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