3,590
Views
37
CrossRef citations to date
0
Altmetric
Articles

Citrus pectin films enriched with thinned young apple polyphenols for potential use as bio-based active packaging

Películas de pectina de cítricos enriquecidas con polifenoles de manzana jóvenes diluidos para uso potencial como empaque activo de base biológica

, , , , , & show all
Pages 695-705 | Received 15 May 2019, Accepted 02 Jul 2019, Published online: 25 Sep 2019

References

  • Alberto, M. R., Canavosio, M. A. R., & Manca de Nadra, M. C. (2006). Antimicrobial effect of polyphenols from apple skins on human bacterial pathogens. Electronic Journal of Biotechnology, 9(3), 205–209. doi:10.2225/vol9-issue3-fulltext-1
  • Azeredo, H. M., Mattoso, L. H., Wood, D., Williams, T. G., Avena-Bustillos, R. J., & McHugh, T. H. (2009). Nanocomposite edible films from mango puree reinforced with cellulose nanofibers. Journal of Food Science, 74(5), N31–35. doi:10.1111/j.1750-3841.2009.01186.x
  • Azeredo, H. M. C., Morrugares-Carmona, R., Wellner, N., Cross, K., Bajka, B., & Waldron, K. W. (2016). Development of pectin films with pomegranate juice and citric acid. Food Chemistry, 198, 101–106. doi:10.1016/j.foodchem.2015.10.117
  • Bao, S., Xu, S., & Wang, Z. (2009). Antioxidant activity and properties of gelatin films incorporated with tea polyphenol-loaded chitosan nanoparticles. Journal of Scencei and Food Agriculture, 89(15), 2692–2700. doi:10.1002/jsfa.3775
  • Cabello, S. D. P., Takara, E. A., Marchese, J., & Ochoa, N. A. (2015). Influence of plasticizers in pectin films: Microstructural changes. Materials Chemistry and Physics, 162, 491–497. doi:10.1016/j.matchemphys.2015.06.019
  • Chaichi, M., Hashemi, M., Badii, F., & Mohammadi, A. (2017). Preparation and characterization of a novel bionanocomposite edible film based on pectin and crystalline nanocellulose. Carbohydrate Polymers, 157, 167–175. doi:10.1016/j.carbpol.2016.09.062
  • Du, W. X., Olsen, C. W., Avena-Bustillos, R. J., Friedman, M., & McHugh, T. H. (2011). Physical and antibacterial properties of edible films formulated with apple skin polyphenols. Journal of Food Science, 76(2), M149–155. doi:10.1111/j.1750-3841.2010.02012.x
  • Eca, K. S., Machado, M. T., Hubinger, M. D., & Menegalli, F. C. (2015). Development of active films from pectin and fruit extracts: Light protection, antioxidant capacity, and compounds stability. Journal of Food Science, 80(11), C2389–2396. doi:10.1111/1750-3841.13074
  • Einhorn-Stoll, U., & Kunzek, H. (2009). The influence of the storage conditions heat and humidity on conformation, state transitions and degradation behaviour of dried pectins. Food Hydrocolloids, 23(3), 856–866. doi:10.1016/j.foodhyd.2008.05.001
  • Einhorn-Stoll, U., Kunzek, H., & Dongowski, G. (2007). Thermal analysis of chemically and mechanically modified pectins. Food Hydrocolloids, 21(7), 1101–1112. doi:10.1016/j.foodhyd.2006.08.004
  • Espitia, P. J., Avena-Bustillos, R. J., Du, W. X., Chiou, B. S., Williams, T. G., Wood, D., … Soares, N. F. (2014). Physical and antibacterial properties of acai edible films formulated with thyme essential oil and apple skin polyphenols. Journal of Food Science, 79(5), M903–910. doi:10.1111/1750-3841.12432
  • Giosafatto, C. V., Di Pierro, P., Gunning, P., Mackie, A., Porta, R., & Mariniello, L. (2014). Characterization of Citrus pectin edible films containing transglutaminase-modified phaseolin. Carbohydrate Polymers, 106, 200–208. doi:10.1016/j.carbpol.2014.02.015
  • Gnanasambandam, R., & Proctor, A. (2000). Determination of pectin degree of esterification by diffuse reflectance fourier transform infrared spectroscopy. Food Chemistry, 68, 327–332. doi:10.1016/S0308-8146(99)00191-0
  • Gómez-Estaca, J., Giménez, B., Montero, P., & Gómez-Guillén, M. C. (2009). Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin. Journal of Food Engineering, 92(1), 78–85. doi:10.1016/j.jfoodeng.2008.10.024
  • Gómez-Guillén, M. C., Ihl, M., Bifani, V., Silva, A., & Montero, P. (2007). Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz). Food Hydrocolloids, 21(7), 1133–1143. doi:10.1016/j.foodhyd.2006.08.006
  • He, R. R., Wang, M., Wang, C. Z., Chen, B. T., Lu, C. N., Yao, X. S., … Kurihara, H. (2011). Protective effect of apple polyphenols against stress-provoked influenza viral infection in restraint mice. Journal of Agriculture and Food Chemistry, 59(8), 3730–3737. doi:10.1021/jf104982y
  • Jouki, M., Mortazavi, S. A., Yazdi, F. T., & Koocheki, A. (2014). Characterization of antioxidant-antibacterial quince seed mucilage films containing thyme essential oil. Carbohydrate Polymers, 99, 537–546. doi:10.1016/j.carbpol.2013.08.077
  • Kabir, F., Katayama, S., Tanji, N., & Nakamura, S. (2014). Antimicrobial effects of chlorogenic acid and related compounds. Journal of the Korean Society for Applied Biological Chemistry, 57(3), 359–365. doi:10.1007/s13765-014-4056-6
  • Lorevice, M. V., Otoni, C. G., Moura, M. R. D., & Mattoso, L. H. C. (2016). Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high- and low-methyl pectin films. Food Hydrocolloids, 52, 732–740. doi:10.1016/j.foodhyd.2015.08.003
  • Martins, J. T., Cerqueira, M. A., & Vicente, A. A. (2012). Influence of α-tocopherol on physicochemical properties of chitosan-based films. Food Hydrocolloids, 27(1), 220–227. doi:10.1016/j.foodhyd.2011.06.011
  • Meneguin, A. B., Cury, B. S., & Evangelista, R. C. (2014). Films from resistant starch-pectin dispersions intended for colonic drug delivery. Carbohydrate Polymers, 99, 140–149. doi:10.1016/j.carbpol.2013.07.077
  • Nisar, T., Wang, Z. C., Yang, X., Tian, Y., Iqbal, M., & Guo, Y. (2018). Characterization of citrus pectin films integrated with clove bud essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. International Journal of Biological Macromolecules, 106, 670–680. doi:10.1016/j.ijbiomac.2017.08.068
  • Otoni, C. G., Moura, M. R. D., Aouada, F. A., Camilloto, G. P., Cruz, R. S., Lorevice, M. V., & Mattoso, L. H. C. (2014). Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films. Food Hydrocolloids, 41, 188–194. doi:10.1016/j.foodhyd.2014.04.013
  • Park, S., & Zhao, Y. (2004). Incorporation of a high concentration of mineral or vitamin into chitosan-based films. Journal of Agriculture and Food Chemistry, 52, 1933−1939. doi:10.1021/jf034612p
  • Park, S., & Zhao, Y. (2006). Development and characterization of edible films from cranberry pomace extracts. Journal of Food Science, 71(2), 95–101. doi:10.1111/j.1365-2621.2006.tb08902.x
  • Peng, Y., & Li, Y. (2014). Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films. Food Hydrocolloids, 36, 287–293. doi:10.1016/j.foodhyd.2013.10.013
  • Peng, Y., Wu, Y., & Li, Y. (2013). Development of tea extracts and chitosan composite films for active packaging materials. International Journal of Biological Macromolecules, 59, 282–289. doi:10.1016/j.ijbiomac.2013.04.019
  • Petersen, K., Væggemose Nielsen, P., Bertelsen, G., Lawther, M., Olsen, M. B., Nilsson, N. H., & Mortensen, G. (1999). Potential of biobased materials for food packaging. Trends in Food Science & Technology, 10(2), 52–68. doi:10.1016/S0924-2244(99)00019-9
  • Pranoto, Y., Salokhe, V. M., & Rakshit, S. K. (2005). Physical and antibacterialproperties of alginate-based edible film incorporated with garlic oil. Food Research International, 38(3), 267–272. doi:10.1016/j.foodres.2004.04.009
  • Qin, Y. Y., Zhang, Z. H., Li, L., Yuan, M. L., Fan, J., & Zhao, T. R. (2015). Physio-mechanical properties of an active chitosan film incorporated with montmorillonite and natural antioxidants extracted from pomegranate rind. Journal of Food Science and Technology, 52(3), 1471–1479. doi:10.1007/s13197-013-1137-1
  • Rubilar, J. F., Cruz, R. M. S., Silva, H. D., Vicente, A. A., Khmelinskii, I., & Vieira, M. C. (2013). Physico-mechanical properties of chitosan films with carvacrol and grape seed extract. Journal of Food Engineering, 115(4), 466–474. doi:10.1016/j.jfoodeng.2012.07.009
  • Sánchez Aldana, D., Andrade-Ochoa, S., Aguilar, C. N., Contreras-Esquivel, J. C., & Nevárez-Moorillón, G. V. (2015). Antibacterial activity of pectic-based edible films incorporated with Mexican lime essential oil. Food Control, 50, 907–912. doi:10.1016/j.foodcont.2014.10.044
  • Silva-Weiss, A., Bifani, V., Ihl, M., Sobral, P. J. A., & Gómez-Guillén, M. C. (2013). Structural properties of films and rheology of film-forming solutions based on chitosan and chitosan-starch blend enriched with murta leaf extract. Food Hydrocolloids, 31(2), 458–466. doi:10.1016/j.foodhyd.2012.11.028
  • Singthong, J., Cui, S. W., Ningsanond, S., & Goff, H. D. (2004). Structural characterization, degree of esterification and some gelling properties of krueo ma noy (Cissampelos pareira) pectin. Carbohydrate Polymers., 58(4), 391–400. doi:10.1016/j.carbpol.2004.07.018
  • Siripatrawan, U., & Harte, B. R. (2010). Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids, 24(8), 770–775. doi:10.1016/j.foodhyd.2010.04.003
  • Srinivasa, P. C., Ramesh, M. N., & Tharanathan, R. N. (2007). Effect of plasticizers and fatty acids on mechanical and permeability characteristics of chitosan films. Food Hydrocolloids, 21(7), 1113–1122. doi:10.1016/j.foodhyd.2006.08.005
  • Sun, L., Guo, Y., Fu, C., Li, J., & Li, Z. (2013). Simultaneous separation and purification of total polyphenols, chlorogenic acid and phlorizin from thinned young apples. Food Chemistry, 136(2), 1022–1029. doi:10.1016/j.foodchem.2012.09.036
  • Sun, L., Sun, J., Thavaraj, P., Yang, X., & Guo, Y. (2017). Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage. Food Chemistry, 224, 372–381. doi:10.1016/j.foodchem.2016.12.097
  • Sutherland, W. J., Clout, M., Cote, I. M., Daszak, P., Depledge, M. H., Fellman, L., … Watkinson, A. R. (2010). A horizon scan of global conservation issues for 2010. Trends in Ecology & Evolution, 25(1), 1–7. doi:10.1016/j.tree.2009.10.003
  • Vargas, M., Albors, A., Chiralt, A., & González-Martínez, C. (2009). Characterization of chitosan–Oleic acid composite films. Food Hydrocolloids, 23(2), 536–547. doi:10.1016/j.foodhyd.2008.02.009
  • Wang, L., Dong, Y., Men, H., Tong, J., & Zhou, J. (2013). Preparation and characterization of active films based on chitosan incorporated tea polyphenols. Food Hydrocolloids, 32(1), 35–41. doi:10.1016/j.foodhyd.2012.11.034
  • Wang, W., Ma, X., Jiang, P., Hu, L., Zhi, Z., Chen, J., & Liu, D. (2016). Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions. Food Hydrocolloids, 61, 730–739. doi:10.1016/j.foodhyd.2016.06.019
  • Zhang, L., & Kosaraju, S. L. (2007). Biopolymeric delivery system for controlled release of polyphenolic antioxidants. European Polymer Journal, 43(7), 2956–2966. doi:10.1016/j.eurpolymj.2007.04.033
  • Zhong, Y., Song, X., & Li, Y. (2011). Antimicrobial, physical and mechanical properties of kudzu starch–Chitosan composite films as a function of acid solvent types. Carbohydrate Polymers, 84(1), 335–342. doi:10.1016/j.carbpol.2010.11.041