We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
Cassia Seed Gum Films Incorporated with Partridge Tea Extract as an Edible Antioxidant Food Packaging Film for Preservation of Chicken Jerky
Summary
Researchers developed edible antioxidant films from cassia seed gum incorporated with partridge tea extract, characterizing their mechanical properties, water vapor permeability, and antioxidant activity. The resulting films showed strong free-radical scavenging capacity and could serve as an alternative to synthetic polymer packaging for perishable foods.
The use of edible packaging films to delay food spoilage has attracted widespread attention. In this study, partridge tea extract (PTE) was added to cassia gum (CG) to prepare CG/PTE films. The microstructure, optical, mechanical, barrier, and antioxidant properties of CG/PTE films were investigated, and the effect of PTE on CG films was shown. The films had high transparency and smooth surface structure. Additionally, PTE significantly improved the elongation at break and antioxidant activity of films. At 2.5% of PTE, the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate of the film was 46.88% after diluting 50 times, indicating excellent antioxidant property, which could be applied to food preservation. After 9 days of storage, the thiobarbituric acid reactive substances values (TBARS) of chicken jerk packaged with films containing 0% and 2.5% PTE increased from 0.12% to 1.04% and 0.11% to 0.40%, respectively. This study suggests that CG/PTE films can be used to preserve cooked meat.
Sign in to start a discussion.
More Papers Like This
Incorporation of Chitosan-Stabilized Green Tea Pickering Nanoemulsion into Hybrid Semi-Refined Carrageenan-Gelatin Films: Stability, Antioxidant Activity, and Performance in Active Food Packaging
Researchers developed sustainable hybrid films made from semi-refined carrageenan and gelatin enriched with chitosan-stabilized green tea nanoemulsions as an alternative to conventional plastic packaging. The films demonstrated good stability, antioxidant activity, and improved mechanical properties for active food packaging applications. The study offers a biodegradable approach to reducing reliance on plastic packaging materials in food preservation.
Development and characterization of active gelatin-chitosan packaging incorporated with guava leaf extract for extending meat shelf life
Researchers developed active food packaging films made from gelatin and chitosan incorporating natural antimicrobial agents, evaluating their barrier properties, mechanical strength, and ability to extend food shelf life. The bio-based packaging showed effective antimicrobial activity and reduced food spoilage compared to untreated films.
Development and Characterization of PVA/KGM-Based Bioactive Films Incorporating Natural Extracts and Thyme Oil
Researchers developed and characterized polyvinyl alcohol and konjac glucomannan composite films incorporating Aronia melanocarpa extract, red dragon fruit extract, and thyme essential oil, evaluating their mechanical properties, phenolic content, and free radical scavenging activity as bioactive food packaging materials.
Edible Films Based on Fish Gelatin and Soluble Soybean Polysaccharide Enriched with Tea Polyphenol for Active Food Packaging
Researchers developed biodegradable edible films combining fish gelatin and soluble soybean polysaccharide enriched with natural additives, finding that the films showed good mechanical and barrier properties as sustainable alternatives to conventional plastic food packaging.
Electrospun Konjac Glucomannan/Polyvinyl Alcohol Long Polymeric Filaments Incorporated with Tea Polyphenols for Food Preservations
Researchers created nanofiber films from konjac glucomannan and polyvinyl alcohol infused with tea polyphenols for food packaging. The films showed improved mechanical strength, strong antibacterial activity, and the ability to slowly release natural antioxidants, making them a promising biodegradable alternative for extending food shelf life.