4.7 Article

Double-Layered Films Based on Furcellaran, Chitosan, and Gelatin Hydrolysates Enriched with AgNPs in Yerba Mate Extract, Montmorillonite, and Curcumin with Rosemary Essential Oil

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Incorporation of curcumin extract with lemongrass essential oil into the middle layer of triple-layered films based on furcellaran/chitosan/gelatin hydrolysates-In vitro and in vivo studies on active and intelligent properties

Ewelina Jamroz et al.

Summary: Triple-layered, pH-sensitive and active films based on furcellaran (FUR), chitosan (CHIT) and gelatin hydrolysates (HGEL) were prepared for the first time. Curcumin ethanol extract (CUR) enriched with lemongrass essential oil (LEO) in three concentrations was added to the middle layer of the film. The resulting films exhibited improved UV blocking properties and antibacterial activity, as well as increased antioxidant activity with increasing concentrations of CUR-LEO. Moreover, the films effectively extended the storage life of tomatoes and showed a distinct color change during carp storage, indicating their potential for freshness monitoring.

FOOD CHEMISTRY (2023)

Article Food Science & Technology

Physicochemical properties of chitosan-based films incorporated with limonene

Mateus Henrique Ramos Barbosa et al.

Summary: This study investigated the effect of adding different concentrations of limonene on the properties of chitosan films. The results showed that the addition of limonene improved the structure and performance of chitosan films, making it a promising sustainable food packaging material.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

Article Chemistry, Applied

The influence of lingonberry extract on the properties of novel, double-layered biopolymer films based on furcellaran, CMC and a gelatin hydrolysate

Ewelina Jamroz et al.

Summary: This study presents the synthesis of innovative biopolymer double-layered films based on furcellaran and carboxymethyl cellulose, with the addition of lingonberry extract for enhanced antimicrobial and antioxidant activity. The films with the highest lingonberry extract content showed the best thermal stability and were used for storage of cherry tomatoes.

FOOD HYDROCOLLOIDS (2022)

Article Food Science & Technology

Comparative characterization and release study of edible films of chitosan and natural extracts

Thuong Thi Nguyen et al.

Summary: The aim of this study was to investigate the combined effects of two natural extracts (Piper betle L. and Sonneratia ovata) on the properties of chitosan films and the release of polyphenols from these films in different solvents. The results showed that the films containing the extracts had improved water permeation barrier, UV-protection, antioxidant, and antibacterial properties compared to the control films. The addition of both extracts also enhanced the mechanical behavior, thermostability, antioxidant, and antimicrobial activities of the chitosan films. Additionally, the release of polyphenols from the films was highest in acidic environment, and the release process followed the Peleg's model and quasi-Fickian diffusion mechanism.

FOOD PACKAGING AND SHELF LIFE (2022)

Article Food Science & Technology

Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil

Fabio Angelo Di Giuseppe et al.

Summary: This study investigated the effect of rosemary essential oil (REO) on the structure and properties of sodium caseinate/chitosan film. The presence of REO increased the surface hydrophilicity of the film but did not affect its solubility and water vapor permeability. It also had a mild effect on the mechanical properties of the film.

FOOD PACKAGING AND SHELF LIFE (2022)

Article Chemistry, Physical

Effect of temperature and pH on nanostructural and nanomechanical properties of chitosan films

R. Luna et al.

Summary: The pH of chitosan solution and curing temperature of the chitosan films are key factors affecting their nanostructural and mechanical properties; Even small changes in pH and temperature could lead to different structure and mechanics of the film; Chitosan films prepared from a solution of pH 4.3 and dried at 60 degrees C demonstrated very good mechanical properties and smooth surface.

SURFACES AND INTERFACES (2022)

Article Biochemistry & Molecular Biology

Preparation, physicochemical and application evaluation of raspberry anthocyanin and curcumin based on chitosan/starch/gelatin film

Anbang Duan et al.

Summary: Raspberry anthocyanin and curcumin can effectively improve the physicochemical properties of composite films and impart pH-responsive properties. The color films can change color under different pH conditions and have higher antioxidant activities. Fourier transform infrared spectroscopy and scanning electron microscopy results show that the pigments are well dispersed in the film matrix and improve the film structure.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

Article Chemistry, Applied

Enhanced functional properties of chitosan films incorporated with curcumin-loaded hollow graphitic carbon nitride nanoparticles for bananas preservation

Yongsheng Ni et al.

Summary: The novel CS-HCNS-Cur biocomposite films show integrated functions of slow release, antimicrobial activity, and food freshness preservation, utilizing the excellent thermal stability and slow-release ability of HCNS to curcumin. The successful fabrication of CS-HCNS-Cur films was confirmed through various characterizations, with promising potential for applications in functional food packaging, especially in effectively storing fruits like bananas.

FOOD CHEMISTRY (2022)

Article Chemistry, Applied

Aquatic polymer-based edible films of fish gelatin crosslinked with alginate dialdehyde having enhanced physicochemical properties

Jinseok Park et al.

Summary: In this study, a water-stable and mechanically robust fish-derived gelatin (FG) film was successfully prepared using alginate dialdehyde (ADA) as a crosslinking agent. The mechanical strength and Young's modulus of the FG/ADA composite film significantly increased with an increase in the content of ADA, with FG/ADA10 film showing stability under wet conditions. The crosslinking process with ADA not only improved the mechanical properties but also enhanced the antioxidative capacity of the FG/ADA edible film, suggesting potential practical applications in the edible film-based packaging industry.

CARBOHYDRATE POLYMERS (2021)

Review Chemistry, Applied

Furcellaran: An innovative biopolymer in the production of films and coatings

Luis Marangoni Junior et al.

Summary: Seaweed is a significant source of polysaccharides, with furcellaran gaining attention due to its abundance, water solubility, and film-forming abilities. While still under-researched, notable advancements have been described in improving furcellaran-based film properties. There are numerous research opportunities to be explored for enhancing material properties.

CARBOHYDRATE POLYMERS (2021)

Article Chemistry, Applied

Composite biopolymer films based on a polyelectrolyte complex of furcellaran and chitosan

Ewelina Jamroz et al.

Summary: The research aimed to develop biopolymer films based on natural polysaccharides. By adjusting the ratio of furcellaran to chitosan in the mixture, the properties of the films can be improved, offering the potential for use in the development of biodegradable packaging materials.

CARBOHYDRATE POLYMERS (2021)

Article Food Science & Technology

Bi-layer Gelatin Film: Activating Film by Incorporation of Pitanga Leaf Hydroethanolic Extract and/or Nisin in the Second Layer

Carla Giovana Luciano et al.

Summary: This study aimed to produce and characterize bi-layer films based on gelatin, with active compounds loaded in the second layer, showing that the addition of active compounds does not negatively impact the films' functionality. The active films exhibited activity against Staphylococcus aureus and Listeria monocytogenes, with only films containing Pitanga leaf hydroethanolic extract showing antioxidant activity.

FOOD AND BIOPROCESS TECHNOLOGY (2021)

Article Chemistry, Applied

Antibacterial chitosan composite films with food-inspired carbon spheres immobilized AgNPs

Zhengguo Wu et al.

Summary: Two types of carbon spheres/AgNPs were successfully prepared using green methods, which showed good stability and high immobilization efficiency for AgNPs. These materials were then incorporated into chitosan-based films, regulating the microstructure and enhancing antibacterial activity, demonstrating promising potential for safe AgNPs antibacterial agent design.

FOOD CHEMISTRY (2021)

Article Biochemistry & Molecular Biology

O-ATRP synthesized poly(β-pinene) blended with chitosan for antimicrobial and antioxidant bio-based films production

Plinio Ribeiro Rodrigues et al.

Summary: This study produced functional bio-based films with improved antioxidant and antimicrobial activities by incorporating antioxidant poly(beta-pinene) bio-oligomer. Increasing the concentration of poly(beta-pinene) resulted in significant pores and irregularities on the film surface, while the molecular weight of chitosan had little impact on the physical properties of the films.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Chemistry, Applied

The effects of active double-layered furcellaran/gelatin hydrolysate film system with Ala-Tyr peptide on fresh Atlantic mackerel stored at-18 °C

Ewelina Jamroz et al.

Summary: Active double-layered furcellaran/gelatin hydrolysate films containing Ala-Tyr peptide were developed and characterized for the first time. These films were used on Atlantic mackerel stored at -18 degrees C for 4 months, showing no significant effects on fish oxidation but inhibiting TVB-N formation. The antimicrobial properties of the films should be further investigated for perishable food products stored above 0 degrees C.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Curcumin: A multifunctional molecule for the development of smart and active biodegradable polymer-based films

Josemar Goncalves de Oliveira Filho et al.

Summary: Curcumin, extracted from turmeric rhizomes, has beneficial health effects and can be used to develop biodegradable and edible food packaging with smart and active functions. Studies have shown that curcumin can be successfully utilized in various types of food packaging to monitor food quality or exhibit antioxidant and antimicrobial activities.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Chemistry, Physical

Utilisation of Carp Skin Post-Production Waste in Binary Films Based on Furcellaran and Chitosan to Obtain Packaging Materials for Storing Blueberries

Magdalena Janik et al.

Summary: The study developed and characterized an innovative three-component biopolymer film based on chitosan, furcellaran, and gelatin hydrolysate from carp skins. The addition of gelatin hydrolysate improved the antioxidant activity of the film and enhanced the preservation effect on blueberries.

MATERIALS (2021)

Article Chemistry, Physical

Active Double-Layered Films Enriched with AgNPs in Great Water Dock Root and Pu-Erh Extracts

Ewelina Jamroz et al.

Summary: A novel, eco-friendly method was used to form silver nanoparticles in plant extracts, which were then incorporated into double-layered biopolymer films with antimicrobial and antioxidant properties. These composite films demonstrated antibacterial activity and have potential applications in food packaging.

MATERIALS (2021)

Article Food Science & Technology

Reduction of Water Vapor Permeability in Food Multilayer Biopackaging by Epitaxial Crystallization of Beeswax

Florencia Cruces et al.

Summary: This study prepared multilayer pectin-beeswax/colophony-pectin films to reduce water vapor permeability, showing polar interactions between beeswax and colophony, changes in beeswax crystalline phase, and a eutectic mixture formation. The multilayer film exhibited significant control over water vapor transport, with P-BC3-P showing one of the lowest water vapor permeability values attributed to ordered crystalline structure reached by beeswax epitaxial crystallization.

FOOD AND BIOPROCESS TECHNOLOGY (2021)

Article Chemistry, Applied

Antimicrobial, antioxidant and physical properties of chitosan film containing Akebia trifoliata (Thunb.) Koidz. peel extract/montmorillonite and its application

Yongli Jiang et al.

Summary: A novel active packaging film incorporating Akebia trifoliata peel extracts and montmorillonite into chitosan films was prepared, showing improved properties and successfully applied in the postharvest preservation of fruits.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Biopolymer hybrid materials: Development, characterization, and food packaging applications

Loris Pinto et al.

Summary: The current trend in food packaging systems is towards the use of biodegradable materials, with a focus on biopolymer-clay hybrid materials as a promising green option for ensuring food quality and safety. Research in this field mainly focuses on production methods, enhancement of physicochemical properties, and molecular interactions among components.

FOOD PACKAGING AND SHELF LIFE (2021)

Article Food Science & Technology

Gelatin films: Study review of barrier properties and implications for future studies employing biopolymer films

Andrey A. Tyuftin et al.

Summary: The production of traditional packaging materials has caused significant pollution, hence Edible/Biodegradable/Compostable (EBC) films may serve as sustainable alternatives. Bovine gelatin, a major protein group in EBC materials, requires knowledge and control of barrier properties for potential industrial use. However, lack of experimental standardization in existing literature hindered comparison of gelatin barrier properties, indicating a need for further research with standardized units.

FOOD PACKAGING AND SHELF LIFE (2021)

Article Biotechnology & Applied Microbiology

Discovery of high antibacterial and catalytic activities of biosynthesized silver nanoparticles using C. fruticosus (CF-AgNPs) against multi-drug resistant clinical strains and hazardous pollutants

Mina Shirzadi-Ahodashti et al.

Summary: This study successfully synthesized stable silver nanoparticles using Convolvulus fruticosus extract, which exhibited excellent photocatalytic and antibacterial activities under UV and sunlight irradiations.

ENVIRONMENTAL TECHNOLOGY & INNOVATION (2021)

Article Environmental Sciences

Synthesis of Silver Nanoparticles Using Extracts from Yerba Mate (Ilex paraguariensis) Wastes

Romina A. Arreche et al.

WASTE AND BIOMASS VALORIZATION (2020)

Article Biochemistry & Molecular Biology

Active edible furcellaran/whey protein films with yerba mate and white tea extracts: Preparation, characterization and its application to fresh soft rennet-curd cheese

Agnieszka Pluta-Kubica et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Biochemistry & Molecular Biology

Gelatin-chitosan-pectin films incorporated with rosemary essential oil: Optimized formulation using mixture design and response surface methodology

Walid Yeddes et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Review Food Science & Technology

Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review

Joanna Tkaczewska

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Biochemistry & Molecular Biology

Cellulose acetate/AgNPs-organoclay and/or thymol nano-biocomposite films with combined antimicrobial/antioxidant properties for active food packaging use

Nassima Dairi et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Biochemistry & Molecular Biology

Development a smart edible nanocomposite based on mucilage of Melissa officinalis seed/montmorillonite (MMT)/curcumin

H. Rostami et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Agricultural Engineering

Physical properties of chitosan films incorporated with natural antioxidants

Victor Gomes Lauriano Souza et al.

INDUSTRIAL CROPS AND PRODUCTS (2017)

Article Biochemistry & Molecular Biology

Preparation of pectin/silver nanoparticles composite films with UV-light barrier and properties

Shiv Shankar et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)

Article Food Science & Technology

Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications

Elisabete Maria Cruz Alexandre et al.

FOOD PACKAGING AND SHELF LIFE (2016)

Article Food Science & Technology

Three-Layer Films Based on Wheat Gluten and Electrospun PHA

Maria Jose Fabra et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

Article Food Science & Technology

Characterization of Capsaicin-Loaded Nanoemulsions Stabilized with Alginate and Chitosan by Self-assembly

Ae-Jin Choi et al.

FOOD AND BIOPROCESS TECHNOLOGY (2011)

Article Biochemistry & Molecular Biology

Antioxidant and radical scavenging properties of curcumin

Tuba Ak et al.

CHEMICO-BIOLOGICAL INTERACTIONS (2008)

Article Agriculture, Multidisciplinary

Gas-phase ligation of Fe+ and Cu+ ions with some flavonoids

Snjezana P. Kazazic et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Biotechnology & Applied Microbiology

Note:: Characterisation of furcellaran samples from Estonian Furcellaria lumbricalis (Rhodophyta)

K Laos et al.

JOURNAL OF APPLIED PHYCOLOGY (2005)