Article
Chemistry, Physical
Jaweria Ashfaq, Iftikhar Ahmed Channa, Asif Ahmed Shaikh, Ali Dad Chandio, Aqeel Ahmed Shah, Bushra Bughio, Ashfaque Birmahani, Sultan Alshehri, Mohammed M. Ghoneim
Summary: This study focuses on the development of cost-effective biodegradable and edible packaging films using household materials. The films showed improved water vapor barrier properties, transparency, and tensile strength, and maintained these properties even after repeated bending cycles.
Article
Food Science & Technology
Sara Khedri, Ehsan Sadeghi, Milad Rouhi, Zohre Delshadian, Amir Mohammad Mortazavian, Jonas de Toledo Guimaraes, Maryam Fallah, Reza Mohammadi
Summary: The addition of bioactive casein phosphopeptides (CPPS) into gelatin-based films significantly improved the physico-mechanical properties, as well as antimicrobial and antioxidant characteristics. The treatment with 0.1% CPP concentration showed optimal performance in various aspects.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Hua Chen, Changling Wu, Xumei Feng, Mingyu He, Xiuqing Zhu, Yang Li, Fei Teng
Summary: The effects of chain length and concentration of different fatty acids on the properties of soy protein isolate/sodium alginate films were assessed. Films modified with stearic acid showed higher hydrophobic and moisture barrier properties, while films containing lauric acid exhibited higher elongation at break.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Caroline Pagnossim Boeira, Deborah Cristina Barcelos Flores, Jamila dos Santos Alves, Marcia Regina de Moura, Pamela Thais Sousa Melo, Clarice Madalena Bueno Rolim, Daniele Rubert Nogueira-Librelotto, Claudia Severo da Rosa
Summary: In this study, bioactive films with antioxidant properties were developed by incorporating corn stigma extract into a gelatin-corn starch matrix. The films exhibited good mechanical properties and reduced water vapor permeability, and they completely degraded within a short period of time, making them suitable as ingredients for food packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Polymer Science
Dan Xu, Ting Chen, Yumei Liu
Summary: The study developed active films based on blends of gelatin and/or chitosan with different bioactive agents, showing improved mechanical properties and better UV light barrier properties with the addition of bioactive agents. The films exhibited strong antioxidant and antimicrobial activities, especially against Gram-positive bacteria, indicating potential for food preservation and safety. Interaction between bioactive agents and biopolymers was confirmed by FTIR analysis.
Article
Environmental Sciences
Yingji Wu, Changlei Xia, Li Zhang, Nguyen Chi Thanh, Sami Al Obaid, Saleh Alfarraj, G. K. Jhanani
Summary: Petroleum-based polymers have raised environmental concerns, so it is important to develop biodegradable, biocompatible, and nontoxic polymers as alternatives. This research focused on extracting gelatin from fish waste cartilage and coating it onto pre-synthesized spherical zinc nanoparticles (ZnNPs) with a suitable plasticizer to create a biodegradable film. The presence of gelatin on ZnNPs was confirmed using UV-visible spectrophotometers, and Fourier-Transform Infrared Spectroscopy (FTIR) was used to study the coating's functional groups. Scanning Electron Microscope (SEM) analysis showed that the gelatin-coated ZnNPs had a size range of 41.43-52.31 nm and a platonic to pentagonal shape. The fabricated film had a thickness of 0.04-0.10 mm, density of 0.10-0.27 g/cm3, and tensile strength of 31.7 kPa. These findings suggest that the fish waste cartilage gelatin-coated ZnNPs-based nanocomposite can be used for film production and as a wrapper for food and pharmaceutical packaging.
ENVIRONMENTAL RESEARCH
(2023)
Article
Food Science & Technology
Hongxia Wang, Fuyuan Ding, Liang Ma, Yuhao Zhang
Summary: Chitosan and gelatin have become popular biomaterials for edible packaging films due to their excellent inherent properties. With the advancement of technology and economy, food-grade chitosan and food-grade gelatin are now being produced under legislation or standards, leading to significant improvements in the physical properties of the resulting edible films.
Article
Polymer Science
Sreelekha Ediyilyam, Bini George, Sarojini Sharath Shankar, Thomas Thuruthiyil Dennis, Stanislaw Waclawek, Miroslav Cernik, Vinod V. T. Padil
Summary: The food packaging industry is exploring economically viable, environmentally benign, and non-toxic packaging materials, with biopolymers considered a leading replacement for plastic packaging. The addition of silver nanoparticles to polymer blends enhances their physicochemical and biological functioning while reducing swelling degree and water vapor transmission rate.
Article
Food Science & Technology
Jie Liu, Liru Zhang, Chang Liu, Xuejing Zheng, Keyong Tang
Summary: Crosslinking gelatin edible films with oxidized polysaccharides, such as pullulan dialdehyde (PDA), can significantly alter the structure and properties of the films. The molecular weight of PDA plays a crucial role in affecting the network structure and properties of the gelatin films. Overall, PDA crosslinking is a potential alternative for tuning the structure and properties of gelatin edible films.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Yue Cheng, Shan Gao, Wentao Wang, Hanxue Hou, Loong-Tak Lim
Summary: Edible antimicrobial films made from starch/gelatin (S/G) incorporated with different epsilon-polylysine hydrochloride (epsilon-PL) contents were developed by low-temperature extrusion blowing process. The addition of epsilon-PL improved the physical properties and antimicrobial effect of the films, such as water contact angle and elongation at break, and extended the storage period of bread.
CARBOHYDRATE POLYMERS
(2022)
Article
Polymer Science
Iftikhar Ahmed Channa, Jaweria Ashfaq, Muhammad Ali Siddiqui, Ali Dad Chandio, Muhammad Ali Shar, Abdulaziz Alhazaa
Summary: Starch and gelatin are natural biopolymers that can be used as alternatives for synthetic polymers in packaging films. The addition of food colors and plasticizers to gelatin films improved moisture blocking effect and mechanical properties. The developed films have the potential to be used for packaging in various industries.
Article
Polymer Science
Yanchun Liu, Shujie Liu, Jie Liu, Xuejing Zheng, Keyong Tang
Summary: This study investigates the effect of gelatin type on the structure and properties of glycerol plasticized gelatin films reinforced by microfibrillated cellulose (MFC). Results indicate that the tensile strength of type-A and type-B gelatin (GelA and GelB) films increases significantly at an optimum MFC content. The incorporation of MFC also has a more pronounced impact on optical properties and moisture absorption capability of GelB films.
JOURNAL OF APPLIED POLYMER SCIENCE
(2022)
Article
Chemistry, Multidisciplinary
Ying Chen, Feng Wei, Wei Mu, Xiaojun Han
Summary: Edible films with different concentrations of eugenol/gelatin microspheres were developed to enhance their antimicrobial properties. The optimum composite films showed compact structure, low water vapor permeability, and low solubility. Eugenol provided the edible films with effective antioxidant and antibacterial activities against E. coli and S. aureus. The prepared films can be used for food packaging applications, allowing the storage of apple cubes at room temperature for 7 days at 50% humidity.
NEW JOURNAL OF CHEMISTRY
(2023)
Article
Chemistry, Multidisciplinary
Isilay Isik, Hande Yenipazar, Ayse Saygun, Nese Sahin Yesilcubuk, Esra Ozkan Zayim, Huceste Catalgil Giz
Summary: In recent years, there has been a growing interest in edible and biodegradable films due to their sustainability, environmental friendliness, and functionality. This research focused on Aloe vera oil-added agar-gelatin films, which showed antibacterial and antifungal activities, as well as high antioxidant activities. The study also demonstrated the efficiency of Aloe vera oil-incorporated films in reducing bacterial and yeast mold growth during refrigerated storage.
Article
Food Science & Technology
Yitong Dong, Zhilu Rao, Yanchun Liu, Xuejing Zheng, Keyong Tang, Jie Liu
Summary: An edible film based on soluble soybean polysaccharide (SSPS) and gelatin incorporating curcumin was developed as active packaging material for soybean oil. Curcumin improved the structural and physical properties of the SSPS/gelatin films, and showed antimicrobial and antioxidant activities. The film dissolved quickly in hot water and effectively delayed the oxidation of soybean oil.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Applied
Gislaine Ferreira Nogueira, Cyntia Trevisan Soares, Luiz Gabriel Pereira Martin, Farayde Matta Fakhouri, Rafael Augustus de Oliveira
JOURNAL OF MICROENCAPSULATION
(2020)
Article
Engineering, Chemical
Jorge Rodrigues, Tahmasb Hatami, Jorge Marcos Rosa, Elias Basile Tambourgi, Lucia Helena Innocentini Mei
CHEMICAL ENGINEERING RESEARCH & DESIGN
(2020)
Article
Biochemistry & Molecular Biology
Luan Ramos da Silva, Carlos W. Piler de Carvalho, Jose Ignacio Velasco, Farayde Matta Fakhouri
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Polymer Science
Javier Mauricio Anaya Mancipe, Silvia Vaz Guerra Nista, Gustavo Emilio Ramirez Caballero, Lucia Helena Inocentinni Mei
Summary: There is a growing demand for smart materials that can be modified through external stimuli for use in various industries. The production of nanostructured sensor membranes obtained by electrospinning has attracted the attention of researchers, but there is a lack of studies on photosensors supported in electrospun cellulose acetate.
JOURNAL OF APPLIED POLYMER SCIENCE
(2021)
Article
Food Science & Technology
Thaina Stephanie Martins de Freitas, Giovana Menezes de Rodrigues, Farayde Matta Fakhouri, Camila da Silva, Claudia Andrea Lima Cardoso, Jose Ignacio Velasco, Cristina Tostes Filgueiras, Vitor Augusto dos Santos Garcia
Summary: This study investigated the extraction of bioactive compounds from araca-roxo using the Box-Behnken experimental design, finding that temperature had the most significant impact on the extraction process. Under optimized conditions, phenolic compounds, flavonoids, and anthocyanins in different parts of araca-roxo were determined, highlighting its potential as a valuable source of bioactive compounds.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Polymer Science
Giovana de Menezes Rodrigues, Cristina Tostes Filgueiras, Vitor Augusto dos Santos Garcia, Rosemary Aparecida de Carvalho, Jose Ignacio Velasco, Farayde Matta Fakhouri
Article
Polymer Science
Marivane Turim Koschevic, Renata Pires de Araujo, Vitor Augusto dos Santos Garcia, Farayde Matta Fakhouri, Kelly Mari Pires de Oliveira, Eduardo Jose Arruda, Alain Dufresne, Silvia Maria Martelli
Summary: The study utilizes Typha domingensis fiber for the development of a material with antimicrobial activity through physicochemical impregnation, following bleaching treatment. The obtained materials were carefully investigated for their structure, thermal stability, morphology, and susceptibility to antimicrobials. The modified cattail fibers have the potential to be functional fillers or coatings in antimicrobial composites based on their properties.
JOURNAL OF APPLIED POLYMER SCIENCE
(2021)
Article
Polymer Science
Thaina Stephanie Martins de Freitas, Vitor Augusto dos Santos Garcia, Cristina Tostes Filgueiras, Jose Ignacio Velasco, Farayde Matta Fakhouri
Summary: This study successfully incorporated active compounds from purple araca into pea starch-based films, with the use of various plasticizers such as sorbitol, resulting in packaging films with good antimicrobial activity and water vapor barrier properties.
Article
Polymer Science
Luan Ramos da Silva, Jose Ignacio Velasco, Farayde Matta Fakhouri
Summary: This study developed bioactive packages based on white, red, and black rice starch and analyzed the influence of macromolecule and plasticizer type on the characteristics of films. The results showed that these packages had a homogeneous matrix and the films varied in characteristics depending on the type of starch and plasticizer used.
Article
Food Science & Technology
Luan Ramos Silva, Jose Ignacio Velasco, Farayde Matta Fakhouri
Summary: This study aimed to investigate the hydration behavior of different rice types and their suitability for the production of plant-based milks. The effects of pasteurization and sterilization on the nutritional and physical characteristics of the products were examined. The results showed that black rice-based products had higher phenolic compounds content and antioxidant activity. The residues from rice processing were found to be suitable for enrichment in new food products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Polymer Science
Nayra Reis do Nascimento, Ivanei Ferreira Pinheiro, Guilherme Fioravanti Alves, Lucia Helena Innocentini Mei, Jose Costa de Macedo Neto, Ana Rita Morales
Summary: The study showed that adding untreated CNC to epoxy resin decreases thermal stability, glass transition temperature, and degree of conversion, while the tensile and bending modulus do not show significant improvement and impact resistance is slightly reduced due to non-uniform dispersion of CNCs. The Halpin-Tsai model was used to predict the elastic modulus of the epoxy/CNC system.
POLIMEROS-CIENCIA E TECNOLOGIA
(2021)
Correction
Food Science & Technology
Naiane Miriam Malherbi, Ana Camila Schmitz, Remili Cristiani Grando, Ana Paula Bilck, Fabio Yamashita, Luciano Tormen, Farayde Matta Fakhouri, Jose Ignacio Velasco, Larissa Canhadas Bertan
FOOD PACKAGING AND SHELF LIFE
(2021)
Review
Polymer Science
Gislaine Ferreira Nogueira, Rafael Augustus de Oliveira, Jose Ignacio Velasco, Farayde Matta Fakhouri
Article
Chemistry, Multidisciplinary
Karine Cappuccio de Castro, Jonny Burga-Sanchez, Maria Gabriela Nogueira Campos, Lucia Helena Innocentini Mei
Article
Pharmacology & Pharmacy
Fernando Freitas de Lima, Caroline Honaiser Lescano, Elaine Florinda Rodrigues de Oliveira, Farayde Matta Fakhouri, Izabel Cristina Freitas Moraes, Candida Aparecida Leite Kassuya, Eliana Janet Sanjinez-Argandona
BRAZILIAN JOURNAL OF PHARMACEUTICAL SCIENCES
(2019)
