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Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder

In this work, a gelatin/carboxymethyl cellulose (CMC) base formulation was first modified by using different hydrocolloids like oxidized starch (1404), hydroxypropyl starch (1440), locust bean gum, xanthan gum, and guar gum. The properties of modified films were characterized using SEM, FT-IR, XRD a...

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Autores principales: Tran, Thi Tuong Vi, Nguyen, Nhu-Ngoc, Nguyen, Quoc-Duy, Nguyen, Tran-Phong, Lien, Tuyet-Ngan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10052562/
https://www.ncbi.nlm.nih.gov/pubmed/37006365
http://dx.doi.org/10.1039/d3ra00430a
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author Tran, Thi Tuong Vi
Nguyen, Nhu-Ngoc
Nguyen, Quoc-Duy
Nguyen, Tran-Phong
Lien, Tuyet-Ngan
author_facet Tran, Thi Tuong Vi
Nguyen, Nhu-Ngoc
Nguyen, Quoc-Duy
Nguyen, Tran-Phong
Lien, Tuyet-Ngan
author_sort Tran, Thi Tuong Vi
collection PubMed
description In this work, a gelatin/carboxymethyl cellulose (CMC) base formulation was first modified by using different hydrocolloids like oxidized starch (1404), hydroxypropyl starch (1440), locust bean gum, xanthan gum, and guar gum. The properties of modified films were characterized using SEM, FT-IR, XRD and TGA-DSC before selecting of best-modified film for further development with shallot waste powder. SEM images showed that the rough or heterogeneous surface of the base was changed to more even and smooth depending on the hydrocolloids used while FTIR results demonstrated that a new NCO functional group non-existent in the base formulation was found for most of the modified films, implying that the modification led to the formation of this functional group. Compared to other hydrocolloids, the addition of guar gum into the gelatin/CMC base has improved its properties such as better color appearance, higher stability, and less weight loss during thermal degradation, and had minimal effect on the structure of resulting films. Subsequently, the incorporation of spray-dried shallot peel powder into gelatin/CMC/guar gum was conducted to investigate the applicability of edible films in the preservation of raw beef. Antibacterial activity assays revealed that the films can inhibit and kill both Gram-positive and Gram-negative bacteria as well as fungi. It is noteworthy that the addition of 0.5% shallot powder not only effectively decelerated the microbial growth but also destroyed E. coli during 11 days of storage (2.8 log CFU g(−1)) and the bacterial count was even lower than that of uncoated raw beef on day 0 (3.3 log CFU g(−1)).
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spelling pubmed-100525622023-03-30 Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder Tran, Thi Tuong Vi Nguyen, Nhu-Ngoc Nguyen, Quoc-Duy Nguyen, Tran-Phong Lien, Tuyet-Ngan RSC Adv Chemistry In this work, a gelatin/carboxymethyl cellulose (CMC) base formulation was first modified by using different hydrocolloids like oxidized starch (1404), hydroxypropyl starch (1440), locust bean gum, xanthan gum, and guar gum. The properties of modified films were characterized using SEM, FT-IR, XRD and TGA-DSC before selecting of best-modified film for further development with shallot waste powder. SEM images showed that the rough or heterogeneous surface of the base was changed to more even and smooth depending on the hydrocolloids used while FTIR results demonstrated that a new NCO functional group non-existent in the base formulation was found for most of the modified films, implying that the modification led to the formation of this functional group. Compared to other hydrocolloids, the addition of guar gum into the gelatin/CMC base has improved its properties such as better color appearance, higher stability, and less weight loss during thermal degradation, and had minimal effect on the structure of resulting films. Subsequently, the incorporation of spray-dried shallot peel powder into gelatin/CMC/guar gum was conducted to investigate the applicability of edible films in the preservation of raw beef. Antibacterial activity assays revealed that the films can inhibit and kill both Gram-positive and Gram-negative bacteria as well as fungi. It is noteworthy that the addition of 0.5% shallot powder not only effectively decelerated the microbial growth but also destroyed E. coli during 11 days of storage (2.8 log CFU g(−1)) and the bacterial count was even lower than that of uncoated raw beef on day 0 (3.3 log CFU g(−1)). The Royal Society of Chemistry 2023-03-29 /pmc/articles/PMC10052562/ /pubmed/37006365 http://dx.doi.org/10.1039/d3ra00430a Text en This journal is © The Royal Society of Chemistry https://creativecommons.org/licenses/by/3.0/
spellingShingle Chemistry
Tran, Thi Tuong Vi
Nguyen, Nhu-Ngoc
Nguyen, Quoc-Duy
Nguyen, Tran-Phong
Lien, Tuyet-Ngan
Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder
title Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder
title_full Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder
title_fullStr Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder
title_full_unstemmed Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder
title_short Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder
title_sort gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder
topic Chemistry
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10052562/
https://www.ncbi.nlm.nih.gov/pubmed/37006365
http://dx.doi.org/10.1039/d3ra00430a
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