Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics

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Characterization of novel cellulose nanofibril and phenolic acid-based active and hydrophobic packaging films

SuriyaPrakaash LakshmiBalasubramaniam et al.

Summary: Esterification with vanillic and syringic acids can impart antioxidant activity and improve hydrophobicity of CNF films, making them suitable for food packaging applications.

FOOD CHEMISTRY (2022)

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Article Engineering, Chemical

Basil oil-loaded electrospun biofibers: Edible food packaging material

Sercan Dede et al.

Summary: This study reports the encapsulation of basil oil into electrospun biofibers made of zein and alginate as edible packaging materials. The results show that 20% basil oil-loaded fibers exhibit better antimicrobial effects and mechanical properties.

JOURNAL OF FOOD ENGINEERING (2022)

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Article Engineering, Chemical

Polyvinyl alcohol-based films plasticized with an edible sweetened gel enriched with antioxidant carminic acid

Gozde Bayer et al.

Summary: Edible gels can be used as functional modifiers for biodegradable polymers, showing significant plasticizing effects. These gels, rich in glucose and sugars, contain less water. Carminic acid, added to the gels, acts as a powerful antioxidant and reduces oxygen permeation through the films. The gels also release carminic acid, exhibit color change, and can be used for food spoilage detection.

JOURNAL OF FOOD ENGINEERING (2022)

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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)

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Article Food Science & Technology

Correlating in silico elucidation of interactions between hydroxybenzoic acids and casein with in vitro release kinetics for designing food packaging

Muhammad Rehan Khan et al.

Summary: The sustained release of phenolic compounds from packaging films is crucial for extending the shelf-life of food products. This study focused on understanding the interaction mechanism between hydroxybenzoic acids and casein fractions, and developed a sodium caseinate film. The results showed that the interaction between phenolic acids and casein fractions was mainly driven by hydrogen bonding, Van der Waals, and hydrophobic forces. Additionally, a mathematical model was used to describe the diffusion of gallic acid from the packaging material.

FOOD PACKAGING AND SHELF LIFE (2022)

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Article Chemistry, Applied

Chitosan based ZnO nanoparticles loaded gallic-acid films for active food packaging

Srasti Yadav et al.

Summary: The incorporation of zinc oxide nanoparticles loaded with gallic acid into chitosan films enhances mechanical properties and improves physical characteristics, suggesting potential for active food packaging applications.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Recent advances in biopolymeric antioxidant films and coatings for preservation of nutritional quality of minimally processed fruits and vegetables

Muhammad Rehan Khan et al.

Summary: Minimally processed fresh fruits and vegetables, though being as fresh as intact products, face accelerated decay and loss of nutritional value during shelf-life. Active packaging technology and biopolymeric antioxidant film and coating have shown promising results in preserving safety and sensory properties. The research discusses the mechanisms of nutrient loss and the effectiveness of various materials in maintaining the quality of fresh produce.

FOOD PACKAGING AND SHELF LIFE (2021)

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Article Food Science & Technology

Active and Robust Composite Films Based on Gelatin and Gallic Acid Integrated with Microfibrillated Cellulose

Yinghua Luo et al.

Summary: A facile strategy was proposed to prepare a strong and active gelatin-based film (GBF) by incorporating gallic acid and microfibrillated cellulose, leading to improved mechanical properties and enhanced water vapor barrier and antioxidant activity. The introduction of aromatic structure of GA and nano-/microfibrils in MFC also enhanced UV blocking performance and thermal stability of the films, showing great potential for active and safe food packaging materials.

FOODS (2021)

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Review Polymer Science

Material, antibacterial and anticancer properties of natural polyphenols incorporated soy protein isolate: A review

Priya Rani et al.

Summary: Researchers and industries on a global scale are investing efforts in finding green alternatives, with soy protein isolate being a focus due to its biodegradability and film-forming abilities. Challenges faced by SPI-based edible films are being addressed by incorporating compounds from renewable sources, improving the film's properties.

EUROPEAN POLYMER JOURNAL (2021)

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Review Materials Science, Multidisciplinary

Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension

Muhammad Rehan Khan et al.

Summary: The urgent need to increase food supplies in anticipation of a growing global population has led to the development of active edible coatings and films as a promising technology for extending the shelf life of food products. Among these technologies, protein-based coatings, particularly those derived from casein, have shown potential in reducing respiration rates and enhancing gas barrier properties. Further research is needed to explore the interactions between bioactive compounds and biopolymer materials to optimize the physicochemical properties of food packaging.

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Article Food Science & Technology

How the temperature and salt content of food simulant affect the release of tyrosol or phenolic acids from bioactive films?

Nasreddine Benbettaieb et al.

Summary: The study found that tyrosol has a faster release rate in active films compared to other antioxidants, with less impact from temperature and salt content, while NaCl solution induces conformational changes in the biopolymer network leading to a weaker network and faster release.

FUTURE FOODS (2021)

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Article Biochemistry & Molecular Biology

Preparation and characterization of functional sodium caseinate/guar gum/TiO2/cumin essential oil composite film

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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Comparison of physicochemical, mechanical and antioxidant properties of polyvinyl alcohol films containing green tealeaves waste extracts and discarded balsamic vinegar

Ana Isabel Quilez-Molina et al.

FOOD PACKAGING AND SHELF LIFE (2020)

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Article Chemistry, Applied

Assessment of active chitosan films incorporated with gallic acid

I. Zarandona et al.

FOOD HYDROCOLLOIDS (2020)

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Modeling of the release kinetics of phenolic acids embedded in gelatin/chitosan bioactive-packaging films: Influence of both water activity and viscosity of the food simulant on the film structure and antioxidant activity

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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Review Food Science & Technology

Bio-based active food packaging materials: Sustainable alternative to conventional petrochemical-based packaging materials

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FOOD RESEARCH INTERNATIONAL (2020)

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Gallic Acid-Loaded Zein Nanoparticles by Electrospraying Process

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JOURNAL OF FOOD SCIENCE (2019)

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Effect of pomegranate (Punica granatum L.) peel powder on the antioxidant and antimicrobial properties of fish gelatin films as active packaging

Z. A. Nur Hanani et al.

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Controlled release of nisin from polyvinyl alcohol - Alyssum homolocarpum seed gum composite films: Nisin kinetics

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Biodegradable protein films from gallic acid and the cataractous eye protein isolate

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Use of potato by-products and gallic acid for development of bioactive film packaging by subcritical water technology

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NANOFIBRE ENCAPSULATION OF LIMONENE AND MODELLING ITS RELEASE MECHANISMS

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ACTA ALIMENTARIA (2019)

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Gallic Acid and Quercetin as Intelligent and Active Ingredients in Poly(vinyl alcohol) Films for Food Packaging

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POLYMERS (2019)

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Casein films crosslinked by tannic acid for food packaging applications

Matias L. Picchio et al.

FOOD HYDROCOLLOIDS (2018)

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Active packaging films with natural antioxidants to be used in meat industry: A review

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Assessment of gallic acid-modified fish gelatin formulations to optimize the mechanical performance of films

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Antioxidant and physicochemical properties of blended films based on gelatin-sodium caseinate activated with natural extracts

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Mathematical modeling of gallic acid release from chitosan films with grape seed extract and carvacrol

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Effect of solid concentration on structure and properties of chitosan-caseinate blend films

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Active caseinate/guar gum films incorporated with gallic acid: Physicochemical properties and release kinetics

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