7 research outputs found
Application of mixture design methodology for development of high antioxidant fruity functional beverage
No full textThree red color fruit juice (pomegranate (PJ), barberry (BJ), and grape juice (GJ)) and three plant extracts (cardamom essential oil (CE), ginger extract (GE), and hibiscus solution (HS)) were used for the development of different functional beverages. Organoleptic analysis was done to detect the most acceptable fruit juice blend. The physicochemical properties of the samples including total phenols, DPPH inhibition percent, anthocyanin, flavonoid, and vitamin C content of optimum beverage (60% PJ/ 20 % BJ/ 20 % GJ) was 121.57 μg GAE/ml, 80.28 %, 4.03 mg/ L, 64.87 mg/ 100ml, 51.10 mg/ 100ml, respectively. To determine the optimum level of extracts and essential oil (GE, CE, and HS) in fruit juice blends, the mixture design method was used and fourteen runs (formulations) were obtained. The statistical analysis indicated that the sample containing 0.5 CE/ 0.5 GE/ 1 HS (ml/ 100 ml) had the optimum content of antioxidant components
Biodegradable Packaging Made from Proteins
No full textProtein films have gained significant attention in the development of sustainable packaging materials due to their exceptional properties and versatility. These films offer superior gas barrier properties, specific mechanical characteristics, and enhanced intermolecular connection capabilities compared to other biopolymers. Researchers are exploring innovative methods to enhance the film-forming properties of proteins, improve their mechanical strength, and optimize their gas barrier performance. Various protein sources, such as gelatin, whey protein, soy protein, corn zein, wheat gluten, and casein, are being investigated for film fabrication. Techniques to modify protein films, including the incorporation of additives, crosslinking agents, and nanomaterials, are being explored to enhance their properties. The development of protein-based composite films, by blending proteins with other biopolymers or synthetic materials, is also being explored to achieve improved performance and functionality. Advancements in processing technologies, such as film casting, extrusion, and electrospinning, enable precise control over the thickness, morphology, and structural properties of protein films. These films not only offer enhanced barrier properties but also possess biodegradability and renewable characteristics, aligning with the increasing demand for eco-friendly packaging solutions. The preparation and improvement of protein films hold significant potential for revolutionizing the packaging industry and contributing to a greener and more environmentally friendly future. This review provides an overview of current research and advancements in the field, addressing various protein sources, film modification techniques, processing methods, challenges, and future prospects
Chitin and chitosan-based blends, composites, and nanocomposites for packaging applications
No full textUse of Hydrodistillation as a Green Technology to Obtain Essential Oils From Several Medicinal Plants Belonging to Lamiaceae (Mint) Family
No full textDevelopment of emulsion films based on bovine gelatin‐nano chitin‐nano ZnO for cake packaging
No full textThis research extends the effect of packaging with bovine gelatin, gelatin nanocomposite (GN), gelatin emulsion (GE), two layers gelatin nanocomposite and gelatin emulsion (GNE), and polyethylene (PE) films on sponge cake properties during storage at 25°C and 55 ± 2% RH. In this regard, water vapor permeability (WVP) and oxygen permeability (OP) of films were compared. Then, moisture content, acidity, peroxide value, texture profile, organoleptic properties, and fungal growth of packed cakes were determined. Results showed that the addition of nanoparticles could reduce the water vapor permeability from 9.680 ± 0.460 × 10–10 (g m/sm-2Pa-1) for net gelatin film to 6.067 ± 0.337 × 10–10 (g m/sm−2 Pa−1) for gelatin nanocomposite film and oxygen permeability from 39.262 (cm3μm/ m2dkPa) for net gelatin film to 29.645 (cm3μm m−2 dkPa) for nanocomposite film. However, GNE films had the highest barrier properties. Results of acidity and peroxide values of cakes admitted the sufficiency of GNE films for sponge cakes packaging. In addition, antifungal properties of nanoparticles led to less fungal growth on cakes packed in GNE films. The cakes packed in GNE films own more organoleptic and texture acceptability than the ones packed in other films. Generally, according to the results GNE films are acceptable for packaging of sponge cakes which contain no preservative because this packaging can prevent fungal growth for a longer time and even more can maintain the cake chemical and organoleptic quality
