☆ 4.7 Article

Citric acid crosslinked soluble soybean polysaccharide films for active food packaging applications

FOOD CHEMISTRY (2024)

Related references

Note: Only part of the references are listed.

Article Chemistry, Applied

Characterization of citric acid crosslinked chitosan/gelatin composite film with enterocin CHQS and red cabbage pigment

Aihua Zhang et al.

Summary: A chitosan/gelatin composite packaging film with antioxidant and bacteriostatic activity was prepared and its transparency, stability, and release performance were investigated. Results showed that the addition of red cabbage pigment and citric acid crosslinking agent effectively improved the properties of the film while ensuring the release and preservation of active substances.

FOOD HYDROCOLLOIDS (2023)

Add to Collection

Article Biotechnology & Applied Microbiology

Soluble soybean polysaccharide/TiO2 nanocomposites: Biological activity, release behavior, biodegradability, and biosafety

Davoud Salarbashi et al.

Summary: This study aimed to produce and characterize eco-friendly SSPS nanocomposites incorporated with various concentrations of TiO2 nanoparticles. The antimicrobial activity of the nanocomposite films was tested against pathogenic bacteria. The study found that the migration and release of TiO2 were concentration-dependent, and the SSPS/TiO2 nanocomposites had the potential to be used as eco-friendly packaging materials. Furthermore, high doses of TiO2 administered orally had negative effects on liver tissue.

JOURNAL OF FOOD SAFETY (2023)

Add to Collection

Article Chemistry, Physical

Cross-linked biopolymeric films by citric acid for food packaging and preservation

Wanli Zhang et al.

Summary: There is a growing interest in the development of degradable and biopolymeric food packaging films (BFPFs) based on green ingredients and strategies due to their biocompatibility, sustainability, and renewable nature of bio-materials. Green cross-linking technology, especially using citric acid (CA) as a natural green cross-linker, has been found to effectively improve the performance of BFPFs and enhance their food preservation capacity. The cross-linking of CA with different biopolymer molecules depends on factors such as CA content, reaction state, temperature, and pH.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2023)

Add to Collection

Article Biochemistry & Molecular Biology

Synergistic effect of nano zinc oxide and tea tree essential oil on the properties of soluble soybean polysaccharide films

Jie Liu et al.

Summary: Soluble soybean polysaccharide (SSPS)-based composite films containing nano zinc oxide (nZnO) and tea tree essential oil (TTEO) were prepared by casting method. The addition of nZnO and TTEO improved the water vapor barrier properties, thermal stability, water resistance, surface wettability, and UV light transmission blocking ability of the SSPS films. TTEO and nZnO did not affect the mechanical properties, but reduced the light transmittance of the films. The presence of TTEO enhanced the radical scavenging activity and antibacterial activity of the films.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)

Add to Collection

Article Food Science & Technology

Effect of polyol plasticizers on properties and microstructure of soluble soybean polysaccharide edible films

Yitong Dong et al.

Summary: Similar to other water-soluble polymer films, pure soluble soybean polysaccharide (SSPS) films are rigid and brittle, limiting their practical applications in food packaging. This study investigated the effects of three commonly used polyol plasticizers on the properties of SSPS films. The addition of plasticizers significantly improved the ductility and water content of the films. PEG400-plasticized SSPS films showed the highest transparency and thermal stability, while sorbitol-plasticized films had better tensile strength and water vapor barrier properties. Glycerol-plasticized films had the highest elongation at break, moisture content, and water solubility.

FOOD PACKAGING AND SHELF LIFE (2023)

Add to Collection

Article Chemistry, Applied

Influence of acetylation and chemical interaction on edible film properties and different processing methods for food application

Inyoung Choi et al.

Summary: This study developed edible films based on sweet potato starch (SPS) and investigated methods such as acetylation, amidated pectin (AP), and CaCl2 addition to improve the quality and processing of these films. The addition of acetic acid and AP enhanced the solubility and strength of the films, while CaCl2 improved their water barrier properties. The SPS-A8P3C3 film showed significantly higher solubility and both casted and extruded films dissolved in high-temperature water. The films also demonstrated the ability to delay lipid oxidation in oil packaging, showcasing their potential for commercial use.

FOOD CHEMISTRY (2023)

Add to Collection

Article Chemistry, Applied

Real-time monitoring of the starch cross-linking with citric acid by chemorheological analysis

Gustavo A. Duarte et al.

Summary: This article reports the chemorheological study of cross-linked starch films using citric acid as the cross-linking agent. The study found that a CA concentration of 10 phr showed a significant increase in storage modulus during the cross-linking process. Infrared spectroscopy analysis validated the results. Additionally, the mechanical properties showed a plasticizing effect at high concentrations of citric acid. The research demonstrated the usefulness of chemorheology in studying starch cross-linking and evaluating cross-linking in other polysaccharides and cross-linking agents.

CARBOHYDRATE POLYMERS (2023)

Add to Collection

Article Chemistry, Physical

Development of novel silane modified boric acid/high density polyethylene composites for radiation shielding applications

Zaheer Uddin et al.

Summary: The influence of surface modified boric acid on the physical, chemical, and neutron shielding properties of polyethylene-based composites was investigated in this study. The results showed that composites containing 9 wt% of modified boric acid exhibited excellent shielding properties.

RADIATION PHYSICS AND CHEMISTRY (2022)

Add to Collection

Article Food Science & Technology

Preparation and characterization of mung bean starch edible films using citric acid as cross-linking agent

Shunwen Yao et al.

Summary: This study investigated the effects of natural cross-linker citric acid on the properties of mung bean starch films. The results showed that cross-linking with 1-3% citric acid decreased the hydrophilicity and improved the barrier properties of the films.

FOOD PACKAGING AND SHELF LIFE (2022)

Add to Collection

Article Chemistry, Applied

Soluble soybean polysaccharide/carboxymethyl chitosan coatings incorporated with lavender essential oil: Structure, properties and application in fruit preservation

Jie Liu et al.

Summary: The soluble soybean polysaccharide (SSPS)-based coatings incorporated with carboxymethyl chitosan (CMCS) and lavender essential oil (LEO) were developed using high shear homogenization to improve the storability of bananas. The coatings showed improved mechanical properties, water resistance, barrier abilities against ultraviolet light and water vapor. They also exhibited excellent bacterial inhibitory effect and antioxidant activity. After 9 days of storage, the coatings remarkably reduced the browning of postharvest banana fruits.

PROGRESS IN ORGANIC COATINGS (2022)

Add to Collection

Review Chemistry, Applied

A critical review on approaches to regulate the release rate of bioactive compounds from biopolymeric matrices

Moslem Sabaghi et al.

Summary: There is growing interest in novel food formulations and packaging materials using controlled release systems to enhance the functional performance of food bioactive ingredients and extend the shelf-life of food products. Various types of matrices can be used as carriers based on compatibility and releasing medium. Controlled release applications are diverse in pharmaceutical, agriculture, cosmetics, and food industries, with potential future prospects.

FOOD CHEMISTRY (2022)

Add to Collection

Article Chemistry, Applied

Cleaner approach for the cascade production of nanocellulose, nanohemicellulose and nanolignin from Prosopis juliflora

Baby Salini Jacob Rani et al.

Summary: This research developed a cleaner approach for the production of nanocellulose, nanohemicellulose and nanolignin from Prosopis juliflora biomass. The use of selective solvents and microwave and ultrasonication techniques resulted in high recovery yields and the production of nanoparticles with potential applications. The approach of utilizing an invasive species holistically promotes environmental sustainability by avoiding elimination.

CARBOHYDRATE POLYMERS (2022)

Add to Collection

Review Food Science & Technology

Transparency of polymeric food packaging materials

Susana Guzman-Puyol et al.

Summary: Transparency is an important parameter for evaluating and validating food packaging materials. Various methods such as transmittance and opacity have been used, making it difficult to compare results. This review discusses the most commonly used methods to measure transparency, with a focus on transmittance and opacity. The recommendation is to express transparency as transmittance in the visible range, accompanied by thickness value and sample images for comprehensive characterization.

FOOD RESEARCH INTERNATIONAL (2022)

Add to Collection

Article Energy & Fuels

Insight into citric acid: A versatile organic acid

Rooben Reena et al.

Summary: Citric acid is a versatile organic acid used in various industries. Researchers are interested in using agricultural and industrial residues for its production to achieve sustainability.

FUEL (2022)

Add to Collection

Article Biotechnology & Applied Microbiology

Impact of pH on citric acid antimicrobial activity against Gram-negative bacteria

C. Burel et al.

Summary: The study evaluated the antimicrobial effect of different concentrations of citric acid on Escherichia coli and Klebsiella aerogenes, showing that at high pH values, 10% citric acid can cause more severe membrane damage and cell reduction.

LETTERS IN APPLIED MICROBIOLOGY (2021)

Add to Collection

Article Engineering, Chemical

Wettability of gelatin-based films: The effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads

Palmer Vicente Pulla-Huillca et al.

Summary: The effects of different plasticizers on the surface properties of gelatin-based films were studied, where the glycerol plasticized film showed the smoothest surface and the MMT-loaded film exhibited the greatest surface roughness. All films showed a hydrophobic character, with WCA values correlating with wettability trends.

JOURNAL OF FOOD ENGINEERING (2021)

Add to Collection

Article Engineering, Chemical

Structural studies and bioactivity of sodium alginate edible films fabricated through ferulic acid crosslinking mechanism

Babu Bhagath Yerramathi et al.

Summary: The study focused on the fabrication and characterization of sodium alginate edible films crosslinked with ferulic acid, showing transparent, homogeneous, stable, and rigid characteristics. These films demonstrated good tensile strength and antioxidant activity, but did not exhibit inhibition against common food spoiling bacteria.

JOURNAL OF FOOD ENGINEERING (2021)

Add to Collection

Article Food Science & Technology

Effects of water-soluble soybean polysaccharide on rheological properties, stability and lipid digestibility of oil-in-water emulsion during in vitro gastrointestinal digestion

Sunsanee Udomrati et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

Add to Collection

Review Chemistry, Applied

Antimicrobial food packaging based on sustainable Bio-based materials for reducing foodborne Pathogens: A review

Nasser A. Al-Tayyar et al.

FOOD CHEMISTRY (2020)

Add to Collection

Article Chemistry, Applied

Improvement of starch films for food packaging through a three-principle approach: Antioxidants, cross-linking and reinforcement

Carolin Menzel

CARBOHYDRATE POLYMERS (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Study on the functional properties and structural characteristics of soybean soluble polysaccharides by mixed bacteria fermentation and microwave treatment

Derong Lin et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection

Article Food Science & Technology

Heat sealable soluble soybean polysaccharide/gelatin blend edible films for food packaging applications

Chang Liu et al.

FOOD PACKAGING AND SHELF LIFE (2020)

Add to Collection

Article Biochemistry & Molecular Biology

Soluble soybean polysaccharide/nano zinc oxide antimicrobial nanocomposite films reinforced with microfibrillated cellulose

Jie Liu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection

Article Chemistry, Applied

Synthesis and characterization of citric acid esterified canna starch (RS4) by semi-dry method using vacuum-microwave-infrared assistance

Chunmei Wu et al.

CARBOHYDRATE POLYMERS (2020)

Add to Collection

Article Chemistry, Applied

Green synthesis of silver nanoparticles using soluble soybean polysaccharide and their application in antibacterial coatings

Zhengxin Ma et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection

Review Biochemistry & Molecular Biology

Environment-friendly green composites based on soluble soybean polysaccharide: A review

Davoud Salarbashi et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Add to Collection

Article Chemistry, Applied

Effect of citric acid induced crosslinking on the structure and properties of potato starch/chitosan composite films

Hejun Wu et al.

FOOD HYDROCOLLOIDS (2019)

Add to Collection

Article Biochemistry & Molecular Biology

The preparation, characterization and in vitro application evaluation of soluble soybean polysaccharide films incorporated with cinnamon essential oil nanoemulsions

Shima Ghani et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Add to Collection

Review Food Science & Technology

Crosslinking in polysaccharide and protein films and coatings for food contact - A review

Henriette M. C. Azeredo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Add to Collection

Article Chemistry, Applied

Imino-chitosan biopolymeric films. Obtaining, self-assembling, surface and antimicrobial properties

Luminita Marin et al.

CARBOHYDRATE POLYMERS (2015)

Add to Collection

Article Chemistry, Applied

Functional, thermal, and antimicrobial properties of soluble soybean polysaccharide biocomposites reinforced by nano TiO2

Shaili Teymourpour et al.

CARBOHYDRATE POLYMERS (2015)

Add to Collection

Review Food Science & Technology

Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives

Mostafa Taghvaei et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Add to Collection

Article Chemistry, Applied

Soluble soybean polysaccharide: A new carbohydrate to make a biodegradable film for sustainable green packaging

Sima Tajik et al.

CARBOHYDRATE POLYMERS (2013)

Add to Collection

Article Chemistry, Applied

Influence of citric acid and curing on moisture sorption, diffusion and permeability of starch films

Erik Olsson et al.

CARBOHYDRATE POLYMERS (2013)

Add to Collection

Article Chemistry, Applied

Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

Oscar L. Ramos et al.

FOOD HYDROCOLLOIDS (2013)

Add to Collection

Article Materials Science, Paper & Wood

Tryptophan-based peptides grafted onto oxidized nanocellulose

Said Barazzouk et al.

CELLULOSE (2012)

Add to Collection

Article Food Science & Technology

Organic acids as antimicrobials to control Salmonella in meat and poultry products

E. Mani-Lopez et al.

FOOD RESEARCH INTERNATIONAL (2012)

Add to Collection

Article Chemistry, Applied

Citric acid cross-linking of starch films

Narendra Reddy et al.

FOOD CHEMISTRY (2010)

Add to Collection

Review Food Science & Technology

Mechanisms and factors for edible oil oxidation

Eunok Choe et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2006)

Add to Collection

© Peeref 2019-2024. All rights reserved.