A Gelatin-Based Film Reinforced by Covalent Interaction with Oxidized Guar Gum Containing Green Tea Extract as an Active Food Packaging System

This study aimed to improve the physicochemical performance of fish gelatin–based films. In this regard, the reinforced gelatin-based films were developed by covalent interaction with oxidized guar gum (OGG) containing green tea extract as an active food packaging system. The reinforced films were p...

Full description

Saved in:
Bibliographic Details
Published in:Food and bioprocess technology 2020-09, Vol.13 (9), p.1633-1644
Main Authors: Yavari Maroufi, Leila, Ghorbani, Marjan, Tabibiazar, Mahnaz
Format: Article
Language:English
Subjects:
Agriculture
Aldehydes
Amino groups
Antioxidants
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Covalence
Covalent bonds
Crosslinking
Food packaging
Food Science
Fourier analysis
Fourier transforms
Gelatin
Green tea
Guar gum
Infrared analysis
Infrared spectroscopy
Mechanical properties
Moisture content
Original Research
Permeability
Scanning electron microscopy
Solubility
Spectrum analysis
Tea
Tensile strength
Thermal stability
Thermogravimetric analysis
Water content
Water vapor
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study aimed to improve the physicochemical performance of fish gelatin–based films. In this regard, the reinforced gelatin-based films were developed by covalent interaction with oxidized guar gum (OGG) containing green tea extract as an active food packaging system. The reinforced films were prepared by covalent crosslinking between the amino groups of gelatin and the aldehyde groups of OGG using the casting method. Then, the properties and structure of films were studied through Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), mechanical properties, water solubility, moisture content (MC), and water vapor permeability (WVP) analyses. After the crosslinking between gelatin and OGG with a ratio of 2:1 (OGG 0.25% w/v): (gelatin 5% w/v), a significant ( p < 0.05) decrease was observed in solubility, moisture content, and water vapor permeability of film. The covalent bond formation between OGG and gelatin was also proved as successful by FTIR spectroscopy. The tensile strength of the optimized gelatin-OGG film (78.99 ± 0.4 MPa) was ~ 2-fold higher than that of the gelatin-GG film. Moreover, thermal stability of the optimized film was improved after crosslinking. The optimized film showed higher antioxidant activity due to the presence of green tea extract (0.5 and 1% w/v). The antimicrobial activities were also evaluated against Staphylococcus aureus as the gram-positive bacterium. The obtained results suggested that the optimized film could be considered as a good candidate to be used as an active food packaging system.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-020-02509-7