Edible Membranes Research Articles

Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton.

Edible chitosan or alginate coatings and their combinations with oregano essential oil or olive oil, have been examined for their effect on the microbiological, physicochemical and organoleptic characteristics of mutton. The results indicated that these edible coatings can contribute to maintaining good quality characteristics and extending mutton shelf-life. The total mesophilic counts in mutton ranged from 3.48 to 8.00 log10 CFU/g, the total psychrophilic counts from 4.00 to 9.50 log10 CFU/g, the B. thermosphacta counts from 2.30 to 7.77 log10 CFU/g and the lactic acid bacteria counts from 2.00 to 5.85 log10 CFU/g. Chitosan coatings significantly (p < 0.05) reduced the total mesophilic, the total psychrophilic (1-2 log10 cfu/g), the B. thermosphacta and the lactic acid bacteria counts in mutton. Alginate exhibited a lower L* value and a higher a* value and chroma compared with the control and chitosan lots. No significant differences were observed in the chemical composition of meat pieces among the experimental groups. Oregano oil positively affected the sensory attributes of meat. The most favourable combination, based on the microbiological counts, the organoleptic characteristics and the shelf-life extension of mutton, was that of chitosan with oregano essential oil.

Characterization of a Galactose Oxidase from Fusarium odoratissimum and Its Application in the Modification of Agarose.

A galactose oxidase gene, gao-5f, was cloned from Fusarium odoratissimum and successfully expressed in E. coli. The galactose oxidase GAO-5F belongs to the AA5 family and consists of 681 amino acids, with an estimated molecular weight of 72 kDa. GAO-5F exhibited maximum activity at 40 °C and pH 7.0 and showed no change in activity after 24 h incubation at 30 °C. Moreover, GAO-5F exhibited 40% of its maximum activity after 24 h incubation at 50 °C and 60% after 40 h incubation at pH 7.0. The measured thermostability of GAO-5F is superior to galactose oxidase's reported thermostability. The enzyme exhibited strict substrate specificity toward D-galactose and oligosaccharides/polysaccharides containing D-galactose. Further analysis demonstrated that GAO-5F specifically oxidized agarose to a polyaldehyde-based polymer, which could be used as a polyaldehyde to crosslink with gelatin to form edible packaging films. To our knowledge, this is the first report about the modification of agarose by galactose oxidase, and this result has laid a foundation for the further development of edible membranes using agarose.

Sunflower Oilcake as a Potential Source for the Development of Edible Membranes.

Sunflower oilcake flour (SFOC) resulting from the cold extraction of oil is a rich source of valuable bio-components that stimulated the development of novel, biodegradable and edible films. The films were prepared by incorporating different concentration of sunflower oilcakes (0.1–0.5 g). The obtained films were characterized in terms of physical, water-affinity, antimicrobial and morphological properties. The edible-film properties were affected significantly by the presence and the level of SFOC added. The water vapor permeability and water vapor transmission rate improved with the amount of SFOC added. However, the solubility, oxygen and grease barrier were slightly lower than control film. SEM analysis revealed a rougher but continuous structure with the increases in sunflower oilcake. Moreover, the films with different SFOC levels were opaque, thus presenting good protection against UV radiation. Overall, the SFOC can be use as raw material to produce edible films with suitable properties and microbiological stability for food-packaging applications.

The Preparation and Preservation of Soybean Protein Isolate Were Studied Based on the Internet of Things

With the gradual deepening of people’s understanding of the concept of environmental protection, this situation has brought new challenges to the preservation and packaging of food. Pure green, natural, and harmless edible film has become a hot topic. Edible protein membranes include animal protein membrane, plant protein membrane, and composite protein membrane. They are mainly used in the field of food production and food safety. The traditional food film has a poor water barrier in a humid environment, which cannot effectively avoid the anaerobic respiration of fruits. At the same time, it will also cause environmental pollution. In order to solve these problems, this paper studies the preparation and preservation of soybean protein isolate based on the Internet of things. Firstly, polyphenols were fused with soybean protein isolate by ultrasonic technology to form an edible fresh-keeping film. The edible membrane of the soybean protein isolate was tested, and the optimum conditions for the formation of the edible membrane were determined by the orthogonal test. The effects of soybean protein isolate, glycerol, reducing agent, and other additives on the film-forming properties were analyzed. Finally, the changes in properties and preservation indexes after film formation were analyzed. The results showed that the film-forming temperature of polyphenol soybean protein isolate edible film was positively correlated with the film properties. The prepared food preservative film can be used for the preservation of vegetables and other foods and has a good retention effect on food nutrients.

Effect of sodium alginate/phosphate-stabilized amorphous calcium carbonate nanoparticles on chitosan membranes

Biodegradable chitosan (CS) films can meet the demand for sustainable development. However, the performance of pure CS membrane still exists a particular gap compared with the traditional film. Inorganic nanomaterials with the controllable release are added to improve its physical and chemical properties. Herein, a series of CS/phosphate-stabilized amorphous calcium carbonate (CS/ACCP) and CS/sodium alginate/ACCP (CS/Alginate/ACCP) composite films were prepared by the flow method. The effects of ACCP and Alginate/ACCP nanoparticles on the physical and chemical properties of the composite membrane were investigated. The results showed that the composite nanoparticles could significantly improve CS film's compactness, hydrophobicity, and mechanical properties and enhance its ultraviolet (UV) blocking ability, water resistance, and water vapor blocking ability. When the number of nanoparticles was 8%, the mechanical properties of the CS composite membrane reached optimum value, and the comprehensive performance was better. In addition, the controlled-release properties of CS composite membranes were also studied, and the antioxidant, antibacterial, biocompatibility, and fresh-keeping effects of the composite membranes were explored. The results indicated that the CS composite membranes had not only excellent bacteriostatic (72%) properties (Escherichia coli) but also presented well fruit preservation (15 days) properties (sugar orange). In particular, the controlled release range of CS composite membrane at 12 h was between 30% and 90%, which provided a theoretical basis for its use as an edible membrane. Therefore, based on ACCP and Alginate/ACCP nanoparticles, CS composite membranes with more excellent application value in the biological field were prepared through further optimization design.

Penggunaan Indikator Film Edible berbasis Antosianin Hibiscus rosa-sinensis L untuk Monitoring Kesegaran Tomat Ceri

Fruit and vegetable are food products that are in great demand by the public. One of the fruit and vegetable products that can be enjoyed by the community is cherry tomatoes. Therefore, they required for quality of cherry tomato products, in this regard, the method was needed to determine the freshness of cherry tomatoes easily and practically. The purpose of this study was to develop an edible freshness sensor based on anthocyanin of shoe flower extract (Hibiscus rosa-sinensis L) with edible membrane from a mixture of chitosan and rice starch. The edible freshness sensor can be applied as a freshness sensor and determine the freshness level of cherry tomatoes with various parameters. The freshness evaluation of cherry tomatoes included weight loss test, pH, texture, and organoleptic test. The color change of the edible freshness sensor can be detected by the nude eye and analyzed by using ImageJ program to determine the value of the mean red of RGB. The results showed the color change of the freshness sensor which was dark grey when the cherry tomatoes were fresh, dark purple when the cherry tomatoes were still fresh and reddish-purple when cherry tomatoes were no longer fresh. The value of mean red from the edible freshness sensor increase with decreasing the freshness level of cherry tomatoes

Effects of combined pullulan polysaccharide, glycerol, and trehalose on the mechanical properties and the solubility of casted gelatin-soluble edible membranes

Protein-biodegradable edible membranes are environmentally friendly and economical to the food packaging industry compared with traditional packaging materials. In the present study, the mechanical properties (including flexibility index, viscosity index, brittleness index and texture comprehensive index) and solubility of casted gelatin-soluble edible membranes were investigated as functions of the contents of pullulan polysaccharide (0.0%, 0.5%, 2.5%, 5.0%, 7.5%), glycerol (0.0%, 0.5%, 2.5%, 5.0%, 7.5%), and trehalose (0.0%, 0.5%, 2.5%, 5.0%, 7.5%). The results indicated that the texture comprehensive index of the membrane increased from 4.65 ± 0.22 to 5.85 ± 0.10, while solubility decreased from 10 to 9.0 ± 0.20 as the pullulan polysaccharide’s concentration increased (0%–2.5%), that it had an adverse effect on solubility. For the membrane with glycerol, the texture comprehensive index increased at a low glycerol concentration range (0%–2.5%), while decreased at a high concentration rage (2.5%–7.5%). Trehalose had similar effect to glycerol on the texture comprehensive index and a similar effect to pullulan polysaccharide on solubility. The resultant membranes with better flexibility, less brittleness, and greater solubility could be used to pack instant coffee, noodles, milk powder, and other food in food applications. Practical applications With the intensification of a series of pollution problems caused by plastic products and people's attention to food safety, various countries are striving to find a "green packaging material." In many "green packaging," the edible film attracts much attention. Are natural edible substances (such as polysaccharides, proteins, and lipids) as raw materials, added edible plasticizers, crosslinking agents, etc., through different molecular interactions, and wrapped, coated, micro-capsules and other forms cover the surface or inside of foods to block the penetration of moisture, oxygen, or various solutes to protect them. The current study is mostly a single base film with gelatin as the main body, and there are significant differences in their properties. For example, the protein film has poor water resistance, but the gas barrier property is relatively strong. The water resistance of the large polysaccharide film is not good, but there are some outstanding advantages. For example, its heat sealability and water solubility are better. Gelatin, glycerol, pullulan, and trehalose are compounded to make edible films. Their mechanical properties and water solubility are good. They are suitable for packing instant coffee, instant noodles, instant milk powder, and other food materials.

NOVEL PHARMACEUTICAL DOSAGE FORM

Objective of the proposed idea is to introduce novel pharmaceutical dosage form prepared of biodegradable polymeric balls. These polymeric balls will encircle oral liquid dosage forms within an edible membrane which can be flavoured, coloured, and can be used as unit dosage form. It will be prepared by reaction between sodium alginate and calcium chloride resulting in spherical, flexible ball of calcium alginate. Current research will eliminate the use of plastics as syrups or other liquid dosage forms will be provided in these balls which will be more economic and eco-friendly.&#x0D; Keywords: novel pharmaceutical dosage, polymeric balls, sodium alginate, eco-friendly

Development of Whey Protein Concentrate Edible Membrane with Cinnamon Essential Oil

Development of Whey Protein Concentrate Edible Membrane with Cinnamon Essential Oil

Bioremediation of Dyes Using Ultrafine Membrane Prepared from the Waste Culture of Ganoderma lucidum with in-situ Immobilization of Laccase

A one-step method for laccase production and immobilization using the waste culture of Ganoderma lucidum (G. lucidum) was developed, and the laccase was immobilized by the mycelium, which was in the form of a white membrane consisting of superfine fibers. This medical and edible membrane was characterized by scanning electron microscope (SEM), and the fiber diameter was found to be between 1 and 3 μm, with a porous structure formed in the membrane. Fourier transform infrared spectroscopy (FT-IR) and thermogravimetric analysis (TGA) showed that the membrane contained polysaccharide groups and had good thermal resistivity. The membrane was used for the decolorization of methyl violet and malachite green, while the MTT test showed that the membrane had good biocompatibility. The experimental results indicated that the membrane might be applicable for other environmental protection applications in the future.

Influence of composition and processing of Frankfurter sausages on the growth dynamics of Listeria monocytogenes under vacuum

Ready-to-eat (RTE) meat products, such as Frankfurter sausages, are often linked to cases of listeriosis, which is a disease caused by the foodborne pathogen Listeria monocytogenes. Frankfurter sausages vary, from manufacturer to manufacturer, in many aspects: (i) composition, (ii) physicochemical characteristics, (iii) background flora, (iv) processing technology and (v) organoleptic characteristics. Some of these factors have been widely investigated for their effect on L. monocytogenes on food products. However, studies on the specific effect of composition and processing technology on L. monocytogenes dynamics between two sausages are lacking. In this study, the growth dynamics of L. monocytogenes on two types of Frankfurter sausages, fresh and in brine, were studied at constant storage temperatures (4, 8 and 12°C). Additionally, the physicochemical and compositional characteristics of both types of sausages were analysed. In order to study the isolated effect of preservatives, L. monocytogenes growth dynamics, at 4°C and 30°C, were studied in two types of liquid systems. These were prepared with the same level of preservatives as in the two types of sausages. Results indicated no major significant differences in physicochemical characteristics for the two types of sausages; but, statistically significant variability was detected in the concentration of preservatives. In liquid systems, the maximum specific growth rate (μmax) remained unaffected by the effect of preservatives, but the lag phase was longer in the system mimicking fresh sausages. In sausages, the ‘in brine’ type had two-fold higher μmax at all temperatures and shorter lag phase at 4°C. The presence/absence of sausage skin, which was found to be impermeable from L. monocytogenes cells and was present in the fresh sausage, could explain those differences. In conclusion, this study highlighted the influence of processing factors, and specifically of the sausage casing on L. monocytogenes growth dynamics. Therefore, an edible membrane, which is heat resistant and impermeable to the cells, could be a hurdle strategy to control the microbiological food safety.

Production and Storage of Edible Film Using Gellan Gum

The properties of gellan gum edible membranes under different prepared conditions were studied in this research. Firstly, the results indicated that 0.08% gellan gum treatment can be obtained good tensile strength, moisture resistance and excellent gas-barrier edible films during the drying temperature of 60–70°C. Four typical storage conditions also were tested: refrigerated conditions (0°C), supermarket storage environment (6°C), room temperature (25°C) and high temperature (35°C). The change of gellan gum edible film properties were detected in this study for the further development of high strength gellan gum edible films.