Active and sustainable materials from rice starch, fish protein and oregano essential oil for food packaging

Industrial Crops and Products

Volumn 97, Issue , 2017, Pages 268-274

  Romani, Viviane Patrícia ^a   Prentice Hernández, Carlos ^a   Martins, Vilásia Guimarães ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

Author keywords

Active packaging; Antioxidants; Biopolymers; Sustainable blends

Indexed keywords

ANTIOXIDANTS; BIOPOLYMERS; ESSENTIAL OILS; FISH; MECHANICAL PERMEABILITY; MECHANICAL PROPERTIES; OILS AND FATS; PACKAGING; PROTEINS; SOLUBILITY; STARCH; SUSTAINABLE DEVELOPMENT; TENSILE STRENGTH; WATER VAPOR;

ACTIVE PACKAGING; BIODEGRA-DABLE MATERIALS; ECO-FRIENDLY TECHNOLOGIES; FRUITS AND VEGETABLES; MICROPOGONIAS FURNIERI; SUSTAINABLE MATERIALS; SUSTAINABLE RAW MATERIALS; WATER VAPOR PERMEABILITY;

PACKAGING MATERIALS;

ANTIOXIDANT; BIOGENIC MATERIAL; ESSENTIAL OIL; FILM; FISH; FOOD PROCESSING; FRUIT; HERB; POLYMER; PROTEIN; RICE; STARCH; SUSTAINABILITY; VEGETABLE;

MICROPOGONIAS FURNIERI; ORIGANUM;

EID: 85007038257     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2016.12.026     Document Type: Article

References (64)

1. Al-Hassan, A.A., Norziah, M.H., Starch–gelatin edible films: water vapor permeability and mechanical properties as affected by plasticizers. Food Hydrocoll. 26 (2012), 108–117.
2. Almasi, H., Ghanbarzadeh, B., Entezami, A.A., Physicochemical properties of starch-CMC-nanoclay biodegradable films. Int. J. Biol. Macromol. 46 (2010), 1–5.
3. AOAC, Official Methods of Analysis. 17th ed., 2000, Association of Official Analytical Chemistry, Washingthon, D.C.
4. Arfat, Y.A., Benjakul, S., Prodpran, T., Osako, K., Development and characterisation of blend films based on fish protein isolate and fish skin gelatin. Food Hydrocolloids 39 (2014), 58–67.
5. ASTM, Standard test methods for water vapor transmission of material, E96-00. Annual Book of ASTM Standards, 2000, American Society for Testing and Materials, Philadelphia.
6. ASTM, Standard test methods for tensile properties of thin plastic sheeting, D882-02. Annual Book of ASTM Standards, 2002, American Society for Testing and Materials, Philadelphia.
7. Atarés, L., Pérez-Masiá, R., Chiralt, A., The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds. J. Food Eng. 104 (2011), 649–656.
8. Bhat, R., Abdullah, N., Din, R.H., Tay, G.-S., Producing novel sago starch based food packaging films by incorporating lignin isolated from oil palm black liquor waste. J. Food Eng. 119 (2013), 707–713.
9. Bourtoom, T., Chinnan, M.S., Preparation and properties of rice starch–chitosan blend biodegradable film. LWT Food Sci. Technol. 41 (2008), 1633–1641.
10. Brenner, T., Johannsson, R., Nicolai, T., Characterisation and thermo-reversible gelation of cod muscle protein isolates. Food Chem. 115 (2009), 26–31.
11. Burt, S., Essential oils: their antibacterial properties and potential applications in foods—a review. Int. J. Food Microbiol. 94 (2004), 223–253.
12. Cano, A., Jiménez, A., Cháfer, M., Gónzalez, C., Chiralt, A., Effect of amylose:amylopectin ratio and rice bran addition on starch films properties. Carbohydr. Polym. 111 (2014), 543–555.
13. Chinma, C.E., Ariahu, C.C., Abu, J.O., Development and characterization of cassava starch and soy protein concentrate based edible films. Int. J. Food Sci. Technol. 47 (2012), 383–389.
14. Corradini, E., Carvalho, J.A.M., Agnelli, A.J.F.D., Mattoso, L.H.C., Preparation and characterization of thermoplastic starch/zein blends. Mater. Res. 10 (2007), 227–231.
15. Davanço, T., Tanada-Palmu, P., Grosso, C., Filmes compostos de gelatina, triacetina, ácido esteárico ou capróico: efeito do pH e da adição de surfactantes sobre a funcionalidade dos filmes. Ciênc. Tecnol. Aliment. 27 (2007), 408–416.
16. Debiagi, F., Kobayashi, R.K.T., Nakazato, G., Panagio, L.A., Mali, S., Biodegradable active packaging based on cassava bagasse, polyvinyl alcohol and essential oils. Ind. Crops Prod. 52 (2014), 664–670.
17. Dias, A.B., Müller, C.M.O., Larotonda, F.D.S., Laurindo, J.B., Biodegradable films based on rice starch and rice flour. J. Cereal Sci. 51 (2010), 213–219.
18. Fakhouri, F.M., Costa, D., Yamashita, F., Martelli, S.M., Jesus, R.C., Alganer, K., Collares-Queiroz, F.P., Innocentini-Mei, L.H., Comparative study of processing methods for starch/gelatin films. Carbohydr. Polym. 95 (2013), 681–689.
19. Fakhoury, F.M., Maria Martelli, S., Canhadas Bertan, L., Yamashita, F., Innocentini Mei, L.H., Collares Queiroz, F.P., Edible films made from blends of manioc starch and gelatin—Influence of different types of plasticizer and different levels of macromolecules on their properties. LWT Food Sci. Technol. 49 (2012), 149–154.
20. Gontard, N., Guilbert, S., Cuq, J.-L., Edible wheat gluten films: influence of the main process variables on film properties using response surface methodology. J. Food Sci. 57 (1992), 190–195.
21. Gontard, N., Duchez, C., Cuq, J.L., Guilbert, S., Edible composite films of wheat and lipids: water vapor permeability and other physical properties. Int. J. Food Sci. Technol. 29 (1994), 39–50.
22. Herrero, M., Martín-Álvarez, P.J., Señoráns, F.J., Cifuentes, A., Ibáñez, E., Optimization of accelerated solvent extraction of antioxidants from Spirulina platensis microalga. Food Chem. 93 (2005), 417–423.
23. Hosseini, S.F., Rezaei, M., Zandi, M., Farahmandghavi, F., Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: preparation, characterization and in vitro release study. Carbohydr. Polym. 95 (2013), 50–56.
24. Jeya Shakila, R., Jeevithan, E., Varatharajakumar, A., Jeyasekaran, G., Sukumar, D., Comparison of the properties of multi-composite fish gelatin films with that of mammalian gelatin films. Food Chem. 135 (2012), 2260–2267.
25. Jiménez, A., Fabra, M., Talens, P., Chiralt, A., Edible and biodegradable starch films a review. Food Bioprocess Technol. 5 (2012), 2058–2076.
26. Kadam, D.M., Thunga, M., Wang, S., Kessler, M.R., Grewell, D., Lamsal, B., Yu, C., Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles. J. Food Eng. 117 (2013), 133–140.
27. López-de-Dicastillo, C., Gómez-Estaca, J., Catalá, R., Gavara, R., Hernández-Muñoz, P., Active antioxidant packaging films: development and effect on lipid stability of brined sardines. Food Chem. 131 (2012), 1376–1384.
28. Lanier, T.C., Carvajal, P., Yongsawatdigul, J., Surimi gelation chemistry. Park, J.W., (eds.) Surimi and Surimi Seafood, second ed., 2005, CRC Press, Florida, 435–489.
29. Li, J., Liu, J., Liao, S., Yan, R., Hydrogen-rich gas production by air–steam gasification of rice husk using supported nano-NiO/γ-Al2O3 catalyst. Int. J. Hydrogen Energy 35 (2010), 7399–7404.
30. Limpisophon, K., Tanaka, M., Osako, K., Characterisation of gelatin-fatty acid emulsion films based on blue shark (Prionace glauca) skin gelatin. Food Chem. 122 (2010), 1095–1101.
31. Liu, H., Adhikari, R., Guo, Q., Adhikari, B., Preparation and characterization of glycerol plasticized (high-amylose) starch–chitosan films. J. Food Eng. 116 (2013), 588–597.
32. Mariani, P.D.S.C., Allganer, K., Oliveira, F.B., Cardoso, E.J.B.N., Innocentini-Mei, L.H., Effect of soy protein isolate on the thermal, mechanical and morphological properties of poly (ε-caprolactone) and corn starch blends. Polym. Test. 28 (2009), 824–829.
33. Martinez, C., Cuevas, F., Evaluación de la calidad culinária y molinera del arroz Guía de estudio. 1989, Centro Internacional de Agricultura Tropical (CIAT), Cali.
34. Martucci, J.F., Ruseckaite, R.A., Biodegradable three-layer film derived from bovine gelatin. J. Food Eng. 99 (2010), 377–383.
35. Mehyar, G.F., Al-Ismail, K., Han, J.H., Chee, G.W., Characterization of edible coatings consisting of pea starch, whey protein isolate, and carnauba wax and their effects on oil rancidity and sensory properties of walnuts and pine nuts. J. Food Sci. 77 (2012), 52–59.
36. Morelli, C.L., Mahrous, M., Belgacem, M.N., Branciforti, M.C., Bretas, R.E.S., Bras, J., Natural copaíba oil as antibacterial agent for bio-based active packaging. Ind. Crops Prod. 70 (2015), 134–141.
37. Munoz, L.A., Aguilera, J.M., Turienzo, L.R., Cobos, A., Diaz, O., Characterization and microstrutcure of films made from mucilage of Salvia hispanica and whey protein concentrate. J. Food Eng. 111 (2012), 511–518.
38. Nolsoe, H., Undeland, I., The acid and alkaline solubilization process for the isolation of muscle proteins: state of the art. Food Bioprocess Technol. 2 (2009), 1–27.
39. Nur Hanani, Z.A., Roos, Y.H., Kerry, J.P., Use and application of gelatin as potential biodegradable packaging materials for food products. Int. J. Biol. Macromol. 71 (2014), 94–102.
40. Peelman, N., Ragaert, P., De Meulenaer, B., Adons, D., Peeters, R., Cardon, L., Van Impe, F., Devlieghere, F., Review: application of bioplastics for food packaging. Trends Food Sci. Technol. 32 (2013), 128–141.
41. Porta, R., Di Pierro, P., Sabbah, M., Regalado-Gonzales, C., Mariniello, L., Kadivar, M., Arabestani, A., Blend films of pectin and bitter vetch (Vicia ervilia) proteins: properties and effect of transglutaminase. Innov. Food Sci. Emerg. Technol. 36 (2016), 245–251.
42. Reddy, M.M., Vivekanandhan, S., Misra, M., Bhatia, S.K., Mohanty, A.K., Biobased plastics and bionanocomposites: current status and future opportunities. Prog. Polym. Sci. 38 (2013), 1653–1689.
43. Rindlav-Westling, A., Stading, M., Gatenholm, P., Crystallinity and morphology in films of starch, amylose and amylopectin blends. Biomacromolecules 3 (2002), 84–91.
44. Rocha, M.D., Loiko, M.R., Gautério, G.V., Tondo, E.C., Prentice, C., Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate. J. Food Eng. 116 (2013), 666–673.
45. Schmidt, C.G., Gonçalves, L.M., Prietto, L., Hackbart, H.S., Furlong, E.B., Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae. Food Chem. 146 (2014), 371–377.
46. Shiku, Y., Hamakuchi, P.Y., Benjakul, S., Visessanguan, W., Effect of surimi quality on properties of edible films based on Alaska Pollack. Food Chem. 86 (2004), 493–499.
47. Song, Y., Yao, Y., Zhai, H., Du, Y., Chen, F., Shu-wei, W., Polyphenolic compound and the degree of browning in processing apple varieties. Agric. Sci. China 6 (2007), 607–612.
48. Su, J.-F., Huang, Z., Yuan, X.-Y., Wang, X.-Y., Li, M., Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions. Carbohydr. Polym. 79 (2010), 145–153.
49. Sukhija, S., Singh, S., Riar, C.S., Analyzing the effect of whey protein concentrate and psyllium husk on various characteristics of biodegradable film from lotus (Nelumbonucifera) rhizome starch. Food Hydrocoll. 60 (2016), 128–137.
50. Sun, Q., Xiong, C.S.L., Functional and pasting properties of pea starch and peanut protein isolate blends. Carbohydr. Polym. 101 (2014), 1134–1139.
51. Sun, Q., Sun, C., Xiong, L., Mechanical, barrier and morphological properties of pea starch and peanut protein isolate blend films. Carbohydr. Polym. 98 (2013), 630–637.
52. Thomas, S., Durand, D., Chassenieux, C., Jyotishkumar, P., Handbook of Biopolymer-base Materials: From Blends and Composites to Gels and Complex Networks. 2013, Wiley-VCH, Germany.
53. Toivonen, P.M.A., Brummell, D.A., Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biol. Technol. 48 (2008), 1–14.
54. Tongdeesoontom, W., Mauer, L.J., Wongruong, S., Sriburi, P., Rachtanapun, P., Mechanical and physical properties of cassava starch-gelatin composite films. Int. J. Polym. Mater. 61 (2012), 778–792.
55. Tongnuanchan, P., Benjakul, S., Prodpran, T., Physico-chemical properties, morphology and antioxidant activity of film from fish skin gelatin incorporated with root essential oils. J. Food Eng. 117 (2013), 350–360.
56. Wang, L., Wang, Y.-J., Rice starch isolation by neutral protease and high-intensity ultrasound. J. Cereal Sci. 39 (2004), 291–296.
57. Wang, L., Auty, M.A.E., Kerry, J.P., Physical assessment of composite biodegradable films manufactured using whey protein isolate, gelatin and sodium alginate. J. Food Eng. 96 (2010), 199–207.
58. Wihodo, M., Moraru, C.I., Physical and chemical methods used to enhance the structure and mechanical properties of protein films. J. Food Eng. 114 (2013), 292–302.
59. Wu, J., Zhong, F., Li, Y., Shoemaker, C.F., Xia, W., Preparation and characterization of pulullan-chitosan and pullulan-carboxymethyl chitosan blended films. Food Hydrocoll. 30 (2013), 82–91.
60. Yun, J.H., Yong, J.S., Chae, B.J., Effects of feeding rice protein concentrate on growth performance and ileal digestibility in early-weaned pigs. Asian-Aust. J. Anim. Sci. 18 (2005), 384–389.
61. Zavareze, E.R., Pinto, V.Z., Klein, B., Halal, S.L.M.E., Elias, M.C., Harnandez, C.P., Dias, A.R.G., Development of oxidized and heat-moisture treated potato starch film. Food Chem. 132 (2012), 344–350.
62. Zhang, Z., Huber, D.J., Qu, H., Yun, Z., Wang, H., Huang, Z., Huang, H., Jiang, Y., Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols. Food Chem. 171 (2015), 191–199.
63. Zhong, Q.P., Xia, W.S., Physicochemical properties of edible and preservative films from chitosan/cassava starch/gelatin blend plasticized with glycerol. Food Technol. Biotechnol. 46 (2008), 262–269.
64. Zhou, Z., Robards, K., Helliwell, S., Blanchard, C., Composition and functional properties of rice. Int. J. Food Sci. Technol. 37 (2002), 849–868.