For alleviating dry mouth symptoms,edible films based on hyaluronic acid(HA)with 3 different m(800,1200 and 2300 kDa)were prepared(800 F,1200 F and 2300 F,respectively),and the properties as well as effectiveness were...For alleviating dry mouth symptoms,edible films based on hyaluronic acid(HA)with 3 different m(800,1200 and 2300 kDa)were prepared(800 F,1200 F and 2300 F,respectively),and the properties as well as effectiveness were compared.The concentration of each HA dispersion for film forming was set as 3.0%,1.5%or 1.0%,for the m800,1200 and 2300 kDa,respectively,based on the solubility.The 800 F showed the highest thickness,tensile strength,and water vapor transparency,whereas obtained the lowest transparency and elongation at break among samples.All of the HA films showed safety against microorganism during 28 storage day at 40℃with 60%humidity.The optimum site for film attachment in mouth was the palate,and800 F was the most effective for stimulating saliva secretion,eliciting a 38%increase compared to control(without film),tested by the elderly over 65 years old.By the sensory test,800 F was also the most acceptable.Based on above results,the edible films effectively stimulating saliva secretion could be produced with HA,and the physical,sensory characteristics as well as disintegration times of the film could be controlled by mand the dissolution concentration of HA.展开更多
The effects of antimicrobial edible films containing carvacrol and cinnamaldehyde on organic baby spinach were determined via sensory analysis and changes in physical properties. Edible films made from pulp of hibiscu...The effects of antimicrobial edible films containing carvacrol and cinnamaldehyde on organic baby spinach were determined via sensory analysis and changes in physical properties. Edible films made from pulp of hibiscus, apple, or carrot containing carvacrol or cinnamaldehyde at 0.5%, 1.5%, or 3% concentrations were added to organic baby spinach in plastic bags. These bags were stored at 4<span style="color:#4F4F4F;font-family:-apple-system, " font-size:16px;white-space:normal;background-color:#ffffff;"="">°</span>C for 20-24h before performing sensory evaluation and measuring changes in physical properties. A randomized block design with an affective test was used. Preference liking was evaluated based on a 9-point hedonic scale for aroma, color, freshness, mouthfeel, flavor, and overall acceptability. Additionally, panelists quantified each sample using a 5-point hedonic scale for pungency, browning, bitterness, off-odor, and sourness. The color and texture of spinach samples were measured. Edible films containing cinnamaldehyde had the highest preference liking based on aroma, color, freshness, mouthfeel, flavor, and overall acceptability than those containing carvacrol and were the most likely to be purchased by panelists;therefore, cinnamaldehyde can potentially be used as an alternative sanitization option. There were no significant (p ≤ 0.05) changes in firmness or color values between spinach treated with antimicrobial films and controls. The results provide the produce industry with options for incorporating antimicrobial films into salad bags without influencing the physical or sensory properties of baby spinach.展开更多
Objectives:The goal of this study was to develop novel compositions of edible protein coatings based on immunoglobulin(Ig)fraction from bovine milk.Protein coatings can be used to protect foods against microbial,chemi...Objectives:The goal of this study was to develop novel compositions of edible protein coatings based on immunoglobulin(Ig)fraction from bovine milk.Protein coatings can be used to protect foods against microbial,chemical,and physical damage.We developed novel compositions of edible protein coatings based on immunoglobulin(Ig)fraction from bovine milk.A lot of Ig could be obtained from under-utilized side streams of dairy industry.To the best of our knowledge,such use of the Ig fraction has not been published earlier.Materials and Methods:Bovine colostral Ig’s were incorporated in edible films based on various milk proteins and investigated the characteristics of the films including solubility of Ig’s and nisin and on technological properties of films.Ig’s specific to cariogenic bacteria Streptococcus mutans and Streptococcus sobrinus were produced to colostrums by hyperimmunizing cows before parturition.Results:The milk Ig rich fraction suited well as a component of milk protein films.The Ig’s dissolved from the films very rapidly.Nisin,commoly used for food protection,was used as a model of antimicrobial peptide.Nisin was released biologically active from bothβ-lactoglobulin(β-lg)andβ-lg/Ig films.Nisin exerted its bactericidal effect at clearly lower concentrations in theβ-lg/Ig films when compared withβ-lg film.Nisin also retained its activity better in film containing Ig-enriched whey.Incorporating Ig-enriched whey into films enhanced adhesion and tensile strength of the films.The Ig-enriched whey also affected strongly on the appearance of films based on commercial whey protein concentrate in a dose-dependent way by making the films more smooth,transparent,and clear which are all favoured properties in most food and pharmaceutical applications.Conclusions:Biologically active Ig’s can be successfully incorporated in and released from milk protein based edible films.The content of Igs in films affected considerably technological properties of these films.Composition of other proteins in films had effect on preservability and release of Igs.展开更多
This study aimed to develop a novel edible packaging film for the postharvest preservation of banana based on chitosan(CS)and persimmon peel extract(PPE).Scanning electron microscopy analysis showed that PPE was evenl...This study aimed to develop a novel edible packaging film for the postharvest preservation of banana based on chitosan(CS)and persimmon peel extract(PPE).Scanning electron microscopy analysis showed that PPE was evenly distributed in the CS matrix and Fourier transform infrared spectroscopy analysis showed that CS and PPE interacted to form hydrogen bonds,demonstrating good compatibility.Simultaneously,the addition of PPE also significantly improved the physical properties and antioxidant activity of the CS film.Among them,the CS film containing 10%PPE(CS-PPE 10)showed the optimal mechanical properties,water vapor barrier properties and oxygen barrier properties.The CS film containing 15%PPE(CS-PPE 15)exhibited the best thermal stability,UV-Vis barrier properties and antioxidant activity.In the experiment on banana preservation,CS-PPE 10 film obtained optimal performance on decreasing senescence spots,weight loss,fruit softening,and cell wall degradation,inhibiting the activities of polyphenol oxidase and cell wall-degrading enzymes and maintaining the content of total soluble sugar and ascorbic acid during the storage period.Consequently,CS-PPE 10 film was expected to be a novel edible packaging material to maintain banana quality and prolong shelf life.展开更多
Edible films were prepared with whey protein incorporating candelilla wax,and glycerol in aqueous solution.Tarbush polyphenols were added as bioactive agent.An optimization based on the water vapor permeability(WVP)of...Edible films were prepared with whey protein incorporating candelilla wax,and glycerol in aqueous solution.Tarbush polyphenols were added as bioactive agent.An optimization based on the water vapor permeability(WVP)of the formulation was performed using a Box-Behnken design.The films were characterized by the determination of WVP,moisture,solubility,color,antioxidant and antifungal activity.Scanning electron microscopy(SEM)was also performed to observe the surface and cross-section micrographs.The lowest permeability values were found with concentrations of 1.27,0.3 and 0.5% of protein,wax and glycerol respectively.It was proved that the addition of polyphenols into films causes a significant effect only on solubility and transparency characteristics.Edible films have suitable properties as a barrier for the goods they could be applied on.It is proposed for use in foods such as fresh or minimally processed fruits and vegetables.展开更多
基金supported by the Korea Institute of Planning and Evaluation for Technology in Food and Agriculture and Forestry(IPET)through the High Value-Added Food Technology Development Program funded by the Ministry of Agriculture,Food and Rural Affairs(MAFRA)(117071-02-1-HD020)by Basic Science Research Program through the National Research Foundation of Korea(NRF)funded by the Ministry of Science,ICT&Future Planning(NRF-2019R1A2C1002782)。
文摘For alleviating dry mouth symptoms,edible films based on hyaluronic acid(HA)with 3 different m(800,1200 and 2300 kDa)were prepared(800 F,1200 F and 2300 F,respectively),and the properties as well as effectiveness were compared.The concentration of each HA dispersion for film forming was set as 3.0%,1.5%or 1.0%,for the m800,1200 and 2300 kDa,respectively,based on the solubility.The 800 F showed the highest thickness,tensile strength,and water vapor transparency,whereas obtained the lowest transparency and elongation at break among samples.All of the HA films showed safety against microorganism during 28 storage day at 40℃with 60%humidity.The optimum site for film attachment in mouth was the palate,and800 F was the most effective for stimulating saliva secretion,eliciting a 38%increase compared to control(without film),tested by the elderly over 65 years old.By the sensory test,800 F was also the most acceptable.Based on above results,the edible films effectively stimulating saliva secretion could be produced with HA,and the physical,sensory characteristics as well as disintegration times of the film could be controlled by mand the dissolution concentration of HA.
文摘The effects of antimicrobial edible films containing carvacrol and cinnamaldehyde on organic baby spinach were determined via sensory analysis and changes in physical properties. Edible films made from pulp of hibiscus, apple, or carrot containing carvacrol or cinnamaldehyde at 0.5%, 1.5%, or 3% concentrations were added to organic baby spinach in plastic bags. These bags were stored at 4<span style="color:#4F4F4F;font-family:-apple-system, " font-size:16px;white-space:normal;background-color:#ffffff;"="">°</span>C for 20-24h before performing sensory evaluation and measuring changes in physical properties. A randomized block design with an affective test was used. Preference liking was evaluated based on a 9-point hedonic scale for aroma, color, freshness, mouthfeel, flavor, and overall acceptability. Additionally, panelists quantified each sample using a 5-point hedonic scale for pungency, browning, bitterness, off-odor, and sourness. The color and texture of spinach samples were measured. Edible films containing cinnamaldehyde had the highest preference liking based on aroma, color, freshness, mouthfeel, flavor, and overall acceptability than those containing carvacrol and were the most likely to be purchased by panelists;therefore, cinnamaldehyde can potentially be used as an alternative sanitization option. There were no significant (p ≤ 0.05) changes in firmness or color values between spinach treated with antimicrobial films and controls. The results provide the produce industry with options for incorporating antimicrobial films into salad bags without influencing the physical or sensory properties of baby spinach.
基金We also wish to thank the Finnish Funding Agency for Innovation(Tekes)and Ministry of Agriculture and Forestry for financial support.
文摘Objectives:The goal of this study was to develop novel compositions of edible protein coatings based on immunoglobulin(Ig)fraction from bovine milk.Protein coatings can be used to protect foods against microbial,chemical,and physical damage.We developed novel compositions of edible protein coatings based on immunoglobulin(Ig)fraction from bovine milk.A lot of Ig could be obtained from under-utilized side streams of dairy industry.To the best of our knowledge,such use of the Ig fraction has not been published earlier.Materials and Methods:Bovine colostral Ig’s were incorporated in edible films based on various milk proteins and investigated the characteristics of the films including solubility of Ig’s and nisin and on technological properties of films.Ig’s specific to cariogenic bacteria Streptococcus mutans and Streptococcus sobrinus were produced to colostrums by hyperimmunizing cows before parturition.Results:The milk Ig rich fraction suited well as a component of milk protein films.The Ig’s dissolved from the films very rapidly.Nisin,commoly used for food protection,was used as a model of antimicrobial peptide.Nisin was released biologically active from bothβ-lactoglobulin(β-lg)andβ-lg/Ig films.Nisin exerted its bactericidal effect at clearly lower concentrations in theβ-lg/Ig films when compared withβ-lg film.Nisin also retained its activity better in film containing Ig-enriched whey.Incorporating Ig-enriched whey into films enhanced adhesion and tensile strength of the films.The Ig-enriched whey also affected strongly on the appearance of films based on commercial whey protein concentrate in a dose-dependent way by making the films more smooth,transparent,and clear which are all favoured properties in most food and pharmaceutical applications.Conclusions:Biologically active Ig’s can be successfully incorporated in and released from milk protein based edible films.The content of Igs in films affected considerably technological properties of these films.Composition of other proteins in films had effect on preservability and release of Igs.
基金supported by the National Natural Science Foundation of China(Nos.51979133,51769010).
文摘This study aimed to develop a novel edible packaging film for the postharvest preservation of banana based on chitosan(CS)and persimmon peel extract(PPE).Scanning electron microscopy analysis showed that PPE was evenly distributed in the CS matrix and Fourier transform infrared spectroscopy analysis showed that CS and PPE interacted to form hydrogen bonds,demonstrating good compatibility.Simultaneously,the addition of PPE also significantly improved the physical properties and antioxidant activity of the CS film.Among them,the CS film containing 10%PPE(CS-PPE 10)showed the optimal mechanical properties,water vapor barrier properties and oxygen barrier properties.The CS film containing 15%PPE(CS-PPE 15)exhibited the best thermal stability,UV-Vis barrier properties and antioxidant activity.In the experiment on banana preservation,CS-PPE 10 film obtained optimal performance on decreasing senescence spots,weight loss,fruit softening,and cell wall degradation,inhibiting the activities of polyphenol oxidase and cell wall-degrading enzymes and maintaining the content of total soluble sugar and ascorbic acid during the storage period.Consequently,CS-PPE 10 film was expected to be a novel edible packaging material to maintain banana quality and prolong shelf life.
文摘Edible films were prepared with whey protein incorporating candelilla wax,and glycerol in aqueous solution.Tarbush polyphenols were added as bioactive agent.An optimization based on the water vapor permeability(WVP)of the formulation was performed using a Box-Behnken design.The films were characterized by the determination of WVP,moisture,solubility,color,antioxidant and antifungal activity.Scanning electron microscopy(SEM)was also performed to observe the surface and cross-section micrographs.The lowest permeability values were found with concentrations of 1.27,0.3 and 0.5% of protein,wax and glycerol respectively.It was proved that the addition of polyphenols into films causes a significant effect only on solubility and transparency characteristics.Edible films have suitable properties as a barrier for the goods they could be applied on.It is proposed for use in foods such as fresh or minimally processed fruits and vegetables.
