Summary
The objective of this study was to produce edible gelatin‐chitosan blended films containing Boldo extract, and then they were applied on sliced Prato cheese. Colour, pH, moisture and fat ...content parameters and antioxidant and antimicrobial activity were assessed, during storage at 4 °C up to 10 days. The films did not provoke changes in fat content and pH (P < 0.05). Boldo extract incorporation in blended films (GEL50:CH50+ B) enabled significant protection against oxidation when compared with the control sample, and it did not allow psychrotrophic microorganism growth, and a considerably low development of coliforms was shown in sliced Prato cheese samples.
The combination of gelatin‐chitosan biopolymers, incorporated with Boldo extract, produced active films able to be applied onto sliced Prato cheese. All films exhibited a protective effect against lipid oxidation and the inhibition of microorganism growth.
Gelatin and chitosan are edible polymers, which may be used in combination with antimicrobial/antioxidant extracts as thin coatings to extend shelf life of foods. The effect of cinnamon, guarana, ...rosemary and boldo-do-chile ethanolic extracts and different ratios of gelatin:chitosan on the optical, microstructural, mechanical and barrier properties of the films was investigated, as well as the antimicrobial and antioxidant activity. Both polymers were blended homogeneously in the film matrix as confirmed by the microstructural and FTIR studies. Increments in chitosan proportion increased the elasticity of the films and provided a reduction in the water vapor permeability, which was not significantly reduced with the addition of the extracts. The blends films presented good antioxidants properties in TEAC test and an excellent growth inhibition against Escherichia coli and Staphylococcus aureus, suggesting that these films based on blends of gelatin and chitosan and additivated with ethanolic extracts could provide an alternative as active packaging material for food applications.
•Some physicochemical properties of pineapple peel were determined.•Polyhydroxyalkanoates can be obtained from a novel agro-industrial residues pineapple peel, through fermentation processes.•The ...best fermentation condition for the production of biopolymer was at pH 9, C/N: 11, C/F: 6 and a fermentation time of 60h.•The polymer obtained from waste pineapple peel, has similar properties to a commercial Polyhydroxyalkanoates.
Agro-industrial waste can be the production source of biopolymers such as polyhydroxyalkanoates. The aim of this study was to produce and characterize Polyhydroxyalkanoates produced from pineapple peel waste fermentation processes. The methodology includes different pineapple peel waste fermentation conditions. The produced biopolymer was characterized using FTIR, GC–MS and NMR. The best fermentation condition for biopolymer production was obtained using pH 9, Carbon/Nitrogen 11, carbon/phosphorus 6 and fermentation time of 60h. FTIR analyzes showed PHB group characteristics, such as OH, CH and CO. In addition, GC–MS showed two monomers with 4 and 8 carbons, referred to PHB and PHBHV. H1 NMR analysis showed 0.88–0.97 and 5.27ppm signals, corresponding to CH3 and CH, respectively. In conclusion, polyhydroxyalkanoate production from pineapple peels waste is an alternative for the treatment of waste generated in Colombia’s fruit industry.
Biodegradable films based on pure gelatin (GEL100), chitosan (CH100) and sodium caseinate (SCas100), and gelatin-chitosan (GEL50:CH50) and gelatin‑sodium caseinate (GEL50:SCas50) blends, without or ...with boldo-of-Chile leafs extract (BoC) were studied. The solubility in water (%) of all the pure films was analyzed. Moreover, the disintegration process was evaluated throughout the mass loss (%), structural (FTIR) changes and visual analyses of films up to 5 days of composting conditions. The Boltzmann function allowed obtaining the half-maximal disintegration time (t50) of all the films. Only Scas100 films exhibited complete solubility in water, compared to the other films (P < 0.05). At day 1, SCas100 + B film exhibited total mass loss, meanwhile for the other film samples this parameter varied between 47.9 ± 3.0% (CH100 + B) and 6.8 ± 1.3% (GEL100 + B) (P < 0.05). FTIR analysis showed some changes in the intensity of the typical bands of the pure or blended films. Photographs registered exhibited the complete disintegration of all films into 5 days. Finally, Boltzmann equation displayed that pure SCas100 film disintegrated in the shortest time (0.500 days), and GEL50:CH50 blended film in the longest time (1.766 days). In conclusion, the results of this work show an appropriate and complete disintegration of all studied films in composting conditions.
•Disintegration under composting conditions of different biopolymers- based films containing boldo-of-Chile leafs extract.•High solubility in water of pure SCas100 films compared with pure or blended CH and/or GEL films.•BoC leafs extract addition in SCas100 + BoC film allowed the fastest mass loss, with total disintegration at first day.•The appearance and/or disappearance of some typical bands of biopolymers studied in FTIR test.•These food packaging (biopolymers-based films) satisfy the consumer demand for environmentally friendly packaging.
Summary
Brazil and Cashew nuts were coated with pure (gelatin, chitosan, sodium caseinate) or blended (gelatin:chitosan, gelatin:sodium caseinate) coating solutions, with and without Boldo‐of‐Chile ...extract. Brazil nuts exhibited lower moisture content (1.6%) and higher fat content (56.5%) when compared to Cashew nuts (4.7% and 45.5%, respectively). Similar content (≈37.0%) of oleic and linoleic fatty acids was displayed by Brazil nuts, in contrast to Cashew nuts, which showed 64.9% of oleic and 17.5% of linoleic fatty acids. Sodium caseinate solution displayed higher instability index, which was significantly reduced when using gelatin. Coating thickness (20 μm) of the nuts was evaluated by scanning electron microscopy analysis. A lower transmission rate of oxygen was observed in blended films with Boldo extract. Lastly, due to the oxygen barrier effect and the addition of Boldo extract, the coatings protected Brazil and Cashew nuts against oxidation, when compared with the unprotected samples, during 120 days of storage.
Application of coating‐forming solutions on nuts products and results of scanning electron microscopy (SEM) and peroxide value (IP) during storage of nuts.
Chocolate is a confectionery product whose consumption has increased, particularly dark chocolate. Chocolate is produced with varying amounts of cocoa liquor (CL), cocoa butter (CB) and cocoa powder ...(CP). The main chocolate types are dark, milk and white. Processing steps for chocolate production are described, and nutritional compositions examined for benefits and risks to health. Chocolate processing comprises steps at farm level, initial industrial processing for production of CL, CB and CP (common for all chocolate types) and mixing with other ingredients (like milk and sugar differing according to chocolate type) for industrial chocolate processing. All chocolate types present similar processing levels, and none involve chemical processing. Nutritional profiles of chocolate products differ according to composition, e.g., dark chocolate contains more CL, and so a higher antioxidant capacity. Chocolate is an energy-dense food rich in bioactive compounds (polyphenols, alkaloids, amino acids). Studies have demonstrated benefits of moderate consumption in reducing cardiovascular risk and oxidative and inflammatory burden, improving cognitive functions, maintaining diversity in gut microbiota, among others. In our view, chocolate should not be classified as an ultra-processed food because of simple processing steps, limited ingredients, and being an important part of a healthy diet when consumed in moderation.
Films based on blends with different gelatin (GEL) and chitosan (CH) (GEL100, GEL75:CH25, GEL50:CH50 and CH100) ratios, with and without ethanolic extracts (boldo of Chile, guarana, cinnamon and ...rosemary), were prepared by casting technique. The thermal behavior of all films was studied by DSC analysis, and glass transition (
T
g
) temperature, melting temperature (
T
m
) and melting enthalpy (Δ
H
m
) were determined. In addition, crystallinity (
X
) was calculated. In the first scan, GEL100 presented higher
T
m
(81.9 ± 0.5 °C), Δ
H
m
(22.6 ± 0.2 J g
−1
) and
X
(36.4 ± 0.3%) values than CH100 (
p
≥ 0.05). In the second scan, the
T
g
of GEL100 films dislocated a lower temperature (28.2 ± 1.1 °C). Films based on blends (GEL75:CH25 and GEL50:CH50) without extracts exhibited a
T
g
of around 50 °C and intermediate
T
m
and
X
values in the first scan, which significantly decreased as CH increased (GEL50:CH50:
T
m
= 74.3 ± 1.0 °C, Δ
H
m
= 16.6 ± 0.1 J g
−1
and
X
= 15.7 ± 0.1%) (
p
≥ 0.05), showing good compatibility among these biopolymers. Furthermore, ethanolic extracts addition decreased significantly the Δ
H
m
and
X
of films based on blends with 50% of chitosan polymer in the formulation (
p
≥ 0.05), showing intermediate values between pure biopolymers.
Biodegradation tests of chitosan (CH), polybutylene adipate terephthalate (PBAT) and high density polyethylene (HDPE) polymers were carried out using the standard OECD 301D guidelines. The results ...showed that the CH samples biodegraded faster than those of PBAT. Photographs registered exhibited the complete or partial disintegration of the samples, and a more opaque color was observed with the increase of biodegradation. FTIR analysis showed some changes in the intensity of the typical bands of the HDPE sample. The presence of P. nitroreducens bacteria was revealed on the PBAT sample surface by SEM studies. Additionally, a clear increase in elastic modulus (EM) and tensile strength (TS) values were observed in PBAT and HDPE samples on day 3, which decreased significantly at the end of the study. Furthermore, an increase in the crystallinity of the HDPE sample was observed on day 28.
•Chitosan is more biodegradable than PBAT in the respirometric analysis.•Only chitosan may be considered “readily biodegradable” in this aquatic system.•Surface area colonization of the PBAT was observed due to microbial attack.•The mechanical performance of PBAT and HDPE samples was affected.•An increase in the crystallinity of the HDPE sample was observed.
The aims of this study were the development and characterization of active films based on gelatin (G), gelatin-sodium caseinate (G-Cs) and gelatin-chitosan (G-Ch) blends, applying active compounds ...(α-tocopherol, garlic essential oil and cinnamaldehyde) nanoemulsified in water (NACs). A microfluidization technique was used in the preparation of the O/W nanoemulsion. Following this, the emulsion system containing NACs was loaded into the film-forming solution. Films were prepared by the casting technique and thereafter characterized. Films based on the G-Ch blend plus NACs presented the lowest solubility and swelling and the highest hydrophobicity, as supported by the angle contact measurement. Analysis of the film microstructure obtained by SEM and FTIR exhibited a good compatibility among the G-Ch blend and showed that this matrix allowed a uniform distribution of the actives throughout the network. Films based on the G-Cs blend plus NACs showed the best antioxidant activity, highlighting its potential use as active packaging for shelf life extension of foodstuffs.
•α-tocopherol, garlic essential oil and cinnamaldehyde can be nanoemulsioned in water.•Films based on biopolymers can be activated by using that nanoemulsion.•These films have high antioxidant activity and properties typical of edible films.
