Development of antioxidative edible film from red dragon fruit peel extract with the addition of CMC and soy protein isolate (2025)

Properties and antioxidant activity of soy protein concentrate films incorporated with red grape extract processed by casting and compression molding

Lebensmittel-Wissenschaft & Technologie, 2016

Self-standing transparent soy protein concentrate (SPC) films plasticized by glycerol (30% w/w SPC dry basis) and supplemented with red grape extract (RGE) as natural antioxidant (0e10% w/w SPC dry basis) were prepared by two methods: casting and intensive mixing followed by compression molding. The influence of RGE on key film properties was analyzed at the light of the specific stabilizing interactions of SPC films. The addition of RGE had a favorable effect on moisture content, total soluble matter, water vapor permeability and percentage of elongation of casted films compare with compression molded counterparts. RGE induced a redistribution of hydrogen interactions of casted films replacing proteinprotein hydrogen interactions by protein-polyphenol ones with no variations in disulfide bridges, while these last interactions were significantly reduced in compression molded films in favor of hydrophobic and hydrogen interactions, as disclosed by differential solubility assays and infrared spectroscopy. The antioxidant activity of the SPC films in terms of scavenging activity of the stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power, increased significantly irrespective of the manufacturing method, being the release of antioxidants from casted films lower than that from compression molded films in accordance with the strong interactions between SPC matrix and polyphenols.

The Impact of Anthocyanin-Rich Red Raspberry Extract (ARRE) on the Properties of Edible Soy Protein Isolate (SPI) Films

Journal of Food Science, 2012

To modify the properties of edible soy protein isolate (SPI) films, 0.5% anthocyanin-rich red raspberry (Rubus strigosus) extract (ARRE) (0.5 g raspberry powder in 95% ethyl alcohol/water/85% lactic acid [80:19:1. v/v/v]) was incorporated into film-forming solutions. ARRE resulted in an SPI film having significantly enhanced tensile strength (P < 0.05) and % elongation at break (P < 0.05), as well as increased water swelling ratio (P < 0.05) and in vitro pepsin digestibility (P < 0.05). The resultant films also showed significantly decreased water solubility and water vapor permeability (P < 0.05). In addition, ARRE increased darkness, redness, and yellowness film appearance as evidenced by a lower L * (P < 0.05), greater positive a * (P < 0.05), and a higher b * (P < 0.05) than the control film. Scanning electron microscopy images revealed that extract-added films had denser and more compact cross-section microstructure. Fourier transform infrared spectra illustrated that ARRE-created hydrogen bonding involved conformational changes of soy protein without destroying its backbone structure. SDS-PAGE electrophoretograms revealed that the extract induced intermolecular interaction of the soy protein monomers. Natural plant extracts would be a promising ingredient to make SPI films with different physicochemical properties and applications.

Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activity

Critical Reviews in Food Science and Nutrition, 2018

In order to improve the quality of food and to extend their shelf life, a new generation of active edible films is being especially intended after the incorporation of organic acids, enzymes, antimicrobial proteins, phenolic compounds, or other functional ingredients such as probiotics, flavors, vitamins and nutraceuticals. These active compounds have different mechanisms of action related to their structure, their concentration, the nature of micro-organism targeted, the process of encapsulation or incorporation in the biopolymer film-networks. The application of the active films by direct contact or indirect contact via the head space also affects the bioactivity of these compounds. This article critically reviews the published work on active edible-films and their applications for food preservation. The classes of active compounds and their action mechanisms are firstly discussed. Then, an extended overview on their effect on model food (simulants) or on real food during storage was also addressed. Edible films offer two main advantages over the direct incorporation of the antimicrobial or antioxidant agents into the bulk food: 1) to control the diffusion of active compounds at the surface of the food and 2) to reduce the amount of preservatives added in the food.

Recent Advances on Edible Films Based on Fruits and Vegetables-A Review

Comprehensive Reviews in Food Science and Food Safety

Food packaging materials are traditionally expected to contain foodstuffs and protect them from deteriorating agents. Although petroleum-derived polymers have been widely used for this purpose, the rising concern with their nonrenewable and/or nonbiodegradable nature paves the route for the development of greener alternatives, including polysaccharides and polypeptides. The use of these food-grade biomacromolecules, in addition to fruits and vegetables, provides edible packaging with suitable physical-mechanical properties as well as unique sensory and nutritional characteristics. This text reviews the chronological development pathway of films based on fruit and vegetable purees, pomaces, and extracts. Recent advances are extensively reviewed with an emphasis on the role that each film component plays in the resulting materials, whose production methods are examined from a technical standpoint and essential properties are compiled and contrasted to their conventional, synthetic counterparts. Finally, this comprehensive review discusses advantages and limitations of edible films based on fruits and vegetables.

Edible and active films and coatings as carriers of natural antioxidants for lipid food

Trends in Food Science and Technology, 2017

Background Lipid oxidation is one of the main causes of food spoilage. It can be delayed by the addition of antioxidants to food or by using vacuum or modified atmosphere packaging. A recent approach is the application of antioxidants in active packaging. Scope and approach The scope of this review is to present and update all information about the incorporation of natural antioxidants in edible and active films and coatings. Natural antioxidants can replace chemical additives and are preferably accepted by the consumers. Their effect on the barrier, mechanical and antioxidant properties of the various films (chitosan, cellulose derivatives gelatin etc.) are discussed. The ability to delay food oxidation is examined in relation to the active components Key findings and conclusions Water or ethanol extracts from several herbs (rosemary, oregano, tea), berries, or plant by-products increased the total phenolic content and the antiradical activity of the films and proved efficient in delaying the oxidation of fish and meat products. Also, a protective activity was observed from the essential oils that were rich in carvacrol or thymol. The barrier properties of the films were positively affected, due to interactions between the active groups of the additive (e.g. polyphenols) and the film matrix. On the contrary, hydrophilic additives increased water vapor and oxygen permeability. The

Development and Application Of Edible Film With Bioactive Compound

2021

Edible films were prepared from a mixture of carrageenan, guar gum and glycerol. Lemongrass essential oil (LGO) was added to edible films as bioactive compound. Edible film without essential oil and with different concentrations of essential oil (0.2%, 0.4%, 0.6%) were made and their mechanical and barrier properties were evaluated. Thickness ranged from 0.0472±0.003 mm to 0.0487±0.004mm. The percent elongation decreased up to 20% when the concentration of essential oil increased. The low WVTR and OTR values were maintained over a range of essential oil concentration of 0.4% and 0.6% in the edible film. The minimum WVTR and OTR obtained was 4.04±3.2 g/m²/day and 2.74±4.0cc/m²/day with the incorporation of 0.6% essential oil in edible film. SEM micrographs and DSC graphs of edible films were affected by the amount of the essential oil incorporated. The FTIR shows the structural interactions of essential oils with the carrageenan material. The developed edible films were applied on lemon fruits and were wrapped without and with different concentrations (0.2%, 0.4%, 0.6%) of lemongrass essential oil incorporated edible films and lemons without edible wrap also kept as a control for comparable studies. The shelf life of lemon wrapped with edible film had longer shelf-life when compared to lemon without edible wrap.

COMPARATIVE ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF BIODEGRADABLE EDIBLE FILMS OF VARIOUS COMPOSITIONS

Chemically synthesized polymeric films are widely used for packaging in the food industry, because they are easily and inexpensively produced from uniform raw materials and are both flexible and durable. A serious disadvantage of these films is that they are not biodegradable. The growth of environmental concerns over nonbiodegradable petrochemical-based plastics raised interest in the use of biodegradable alternatives, originating from renewable sources. In this regard, the physical, chemical and mechanical properties of the biodegradable films of different composition are analyzed: gelatin-based, cornstarch and carrageenan. The films were synthesized according to the existing technologies and the following characteristics were analyzed: film thickness, mechanical properties, integral light transmission coefficient and degradation of these films in biological mediums, chemical resistance of the films and their thermal properties. PRACTICAL APPLICATIONS Through the experimental data the dependences for the prediction of physical– chemical, mechanical, optical and thermal properties of biodegradable films made of vegetable polysaccharides were obtained. The new biodegradable edible materials based on specially selected combinations of plant polysaccharides were created, which will be used in the production of edible packaging materials for foodstuffs or capsule shells for targeted delivery of biologically active substances in medicine. The detection of degradation patterns of biodegradable films based on plant polysaccharides was performed in different parts of the gastrointestinal tract, which can be used in the development of edible packaging materials for the food industry or capsule shells for targeted drug delivery in medicine. The optical behavior patterns of biodegradable edible films based on plant polysaccharides in the ultraviolet and visible regions of the spectrum were established with a view to provide subsequent creation of packaging materials for the food industry for long-term storage of products.

Development and Application Of Edible Film With Bioactive Compound Research Article

SciDoc Publishers, 2021

Edible films were prepared from a mixture of carrageenan, guar gum and glycerol. Lemongrass essential oil (LGO) was added to edible films as bioactive compound. Edible film without essential oil and with different concentrations of essential oil (0.2%, 0.4%, 0.6%) were made and their mechanical and barrier properties were evaluated. Thickness ranged from 0.0472±0.003 mm to 0.0487±0.004mm. The percent elongation decreased up to 20% when the concentration of essential oil increased. The low WVTR and OTR values were maintained over a range of essential oil concentration of 0.4% and 0.6% in the edible film. The minimum WVTR and OTR obtained was 4.04±3.2 g/m²/day and 2.74±4.0cc/m²/day with the incorporation of 0.6% essential oil in edible film. SEM micrographs and DSC graphs of edible films were affected by the amount of the essential oil incorporated. The FTIR shows the structural interactions of essential oils with the carrageenan material.

Effect of gellan, xanthan or locust bean gum and/or emulsified maize oil on proteins edible films properties

Emirates Journal of Food and Agriculture, 2018

Composite edible films properties depend on the functionality of the different components employed, like protein and/or polysaccharides, and/or lipids, in order to enhance mechanical properties. Collagen and egg white albumin edible films were elaborated with three different gums (locust bean gum, gellan gum or xanthan gum), with or without emulsified oil. Egg white albumin edible films were more opaque, less permeable and less soluble than collagen samples. Collagen edible films were tougher and ductile/extensible than egg white albumin samples. Emulsified oil increased opacity and decrease water vapor permeability. Although inherent differences related to protein type on water vapor permeability and mechanical properties, gellan and xanthan gums improved mechanical properties resulting in more resistant samples. Water vapor permeability was higher in samples with no-charged polysaccharide, locust bean gum, where other kind of interactions different to electrostatic ones occurred. Changes due to the presence of a lipid phase increased all tensile parameters of emulsified films based are due to strong interaction between the biopolymers and the lipid particles as a cross-linking effect.

Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

Polymers, 2020

Plastic, usually derived from non-renewable sources, is among the most used materials in food packaging. Despite its barrier properties, plastic packaging has a recycling rate below the ideal and its accumulation in the environment leads to environmental issues. One of the solutions approached to minimize this impact is the development of food packaging materials made from polymers from renewable sources that, in addition to being biodegradable, can also be edible. Different biopolymers from agricultural renewable sources such as gelatin, whey protein, starch, chitosan, alginate and pectin, among other, have been analyzed for the development of biodegradable films. Moreover, these films can serve as vehicles for transporting bioactive compounds, extending their applicability as bioactive, edible, compostable and biodegradable films. Biopolymer films incorporated with plant-derived bioactive compounds have become an interesting area of research. The interaction between environment-fr...