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Preparation and characterization of chitosan/whey isolate protein active film containing TiO₂ and white pepper essential oil.

ABSTRACT: Active packaging films are designed to improve quality and extend the food shelf life by incorporating functional active ingredients into biopolymer films. This study developed a bioactive film based on chitosan (CS) and whey isolated protein (WPI) incorporated with 0.01 wt% TiO₂ and 0.1 wt% white pepper essential oil (WPEO). The physicochemical properties of the prepared film were also evaluated comprehensively. The results showed that water solubility and water vapor permeability of the film incorporated with TiO₂ and WPEO were 25.09% and 0.0933 g mm m^-2 h^-1 KPa^-1, respectively, which were significantly higher than those of other films (P < 0.05). In addition, the UV barrier properties of films incorporating TiO₂ and WPEO have improved. The films were characterized by Fourier transform infrared (FTIR) and scanning electron microscopy (SEM). The FTIR results showed interactions between TiO₂ and WPEO with CS/WPI compound, and the SEM results indicated a good incorporation of TiO₂ into the composite films. The antioxidative and antibacterial properties of films were significantly enhanced by incorporating WPEO. According to results, the developed biocomposite film can be considered as a packaging material.

SUBMITTER: Wang Y

PROVIDER: S-EPMC9720319 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature

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Preparation and characterization of chitosan/whey isolate protein active film containing TiO<sub>2</sub> and white pepper essential oil.

Wang Ying Y Wang Ji J Lai Jing J Zhang Xin X Wang Yongliang Y Zhu Yingchun Y

Frontiers in nutrition 20221121

Active packaging films are designed to improve quality and extend the food shelf life by incorporating functional active ingredients into biopolymer films. This study developed a bioactive film based on chitosan (CS) and whey isolated protein (WPI) incorporated with 0.01 wt% TiO<sub>2</sub> and 0.1 wt% white pepper essential oil (WPEO). The physicochemical properties of the prepared film were also evaluated comprehensively. The results showed that water solubility and water vapor permeability of ...[more]

PMID: 36479295

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Project description:Aquatic products have an important role in global agriculture, but the challenges associated with preservation have limited their marketability. Essential oil (EO), such as sweet orange oil (SOEO), has been widely used for preservation due to its excellent antibacterial ability. However, the volatilization of EO limits its application in food preservation. In this study, SOEO was extracted from sweet orange peel by steam distillation and then stored in microcapsules. The components of the microcapsules were as follows: the porous starch was chosen as an adsorbed substrate to store SOEO (PS/SOEO), and sodium alginate (SA) and chitosan (CMCS) were used as shell material to delay the volatilization of SOEO using the sharp pore coagulation method. Our results showed that the main antibacterial ingredients in SOEO were aldehydes (33.93%) and d-limonene (15.38%). The microcapsules were of an irregular shape (oval), and the size of the microcapsules was 1.2 ± 0.1 cm as measured by a digital micrometer. Scanning electron microscopy (SEM) results showed that there were a lot of pores on the surface of the starch after modification, but sodium alginate and chitosan could well encapsulate these pores. The results of Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) analysis also showed that SOEO was successful encapsulated into the porous starch. The results of compression test and releasing kinetics studies suggested that CMCS and SA improved the mechanical and slow-releasing ability of SOEO microcapsules. The best antibacterial performance was obtained when 0.8 g of SOEO microcapsules was added. Finally, the shelf life of crawfish could be extended to 6 days by SOEO microcapsule (1/10 g, SOEO microcapsule/crawfish) under room temperature. These results provide a systematic understanding of the antibacterial capabilities of sweet orange essential oil microcapsules, which can contribute to the development of preservation methods for aquatic products.

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Preparation and characterization of chitosan/whey isolate protein active film containing TiO₂ and white pepper essential oil.

Publications

Preparation and characterization of chitosan/whey isolate protein active film containing TiO<sub>2</sub> and white pepper essential oil.

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Dataset Information

Preparation and characterization of chitosan/whey isolate protein active film containing TiO2 and white pepper essential oil.

Publications

Preparation and characterization of chitosan/whey isolate protein active film containing TiO<sub>2</sub> and white pepper essential oil.

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OmicsDI is part of the ELIXIR infrastructure

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Preparation and characterization of chitosan/whey isolate protein active film containing TiO₂ and white pepper essential oil.