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The Development of a Novel Sodium Alginate-Based Edible Active Hydrogel Coating and Its Application on Traditional Greek Spreadable Cheese
The necessity of reducing the greenhouse effect by decreasing the carbon dioxide fingerprint directed the food packaging technology to use biobased raw materials. Alginates, which are derived from brown algae species, are one of the most promising biobased biopolymers for the development of edible a...
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606390/ https://www.ncbi.nlm.nih.gov/pubmed/37888380 http://dx.doi.org/10.3390/gels9100807 |
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author | Giannakas, Aris E. Zaharioudakis, Konstantinos Kollia, Eleni Kopsacheili, Anna Avdylaj, Learda Georgopoulos, Stavros Leontiou, Areti Karabagias, Vassilios K. Kehayias, George Ragkava, Efthymia Proestos, Charalampos Salmas, Constantinos E. |
author_facet | Giannakas, Aris E. Zaharioudakis, Konstantinos Kollia, Eleni Kopsacheili, Anna Avdylaj, Learda Georgopoulos, Stavros Leontiou, Areti Karabagias, Vassilios K. Kehayias, George Ragkava, Efthymia Proestos, Charalampos Salmas, Constantinos E. |
author_sort | Giannakas, Aris E. |
collection | PubMed |
description | The necessity of reducing the greenhouse effect by decreasing the carbon dioxide fingerprint directed the food packaging technology to use biobased raw materials. Alginates, which are derived from brown algae species, are one of the most promising biobased biopolymers for the development of edible active coatings capable of protecting food from oxidation/bacterial spoilage. In this study, sodium alginate, which was plasticized with glycerol and mixed with a biobased thymol/natural halloysite nanohybrid, was used to develop novel edible active coatings. Nanocomposite coatings were also developed in this project by mixing pure halloysite with sodium alginate/glycerol matrix and were used as reference material for comparison reasons. Instrumental analysis indicated a higher compatibility of a thymol/halloysite nanohybrid with a sodium alginate/glycerol matrix compared to pure halloysite with a sodium alginate/glycerol matrix. Increased compatibility resulted in improved tensile properties, water/oxygen barrier properties, and total antioxidant activity. These edible active coatings were applied to traditional Greek spread cheese and showed a reduction in the mesophilic microbial population over one log10 unit (cfu/g) compared to uncoated cheese. Moreover, the reduction in the mesophilic microbial population increased with the increase in halloysite and thymol content, indicating such sodium alginate/glycerol/thymol/halloysite hydrogels as promising edible active coatings for dairy products. |
format | Online Article Text |
id | pubmed-10606390 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-106063902023-10-28 The Development of a Novel Sodium Alginate-Based Edible Active Hydrogel Coating and Its Application on Traditional Greek Spreadable Cheese Giannakas, Aris E. Zaharioudakis, Konstantinos Kollia, Eleni Kopsacheili, Anna Avdylaj, Learda Georgopoulos, Stavros Leontiou, Areti Karabagias, Vassilios K. Kehayias, George Ragkava, Efthymia Proestos, Charalampos Salmas, Constantinos E. Gels Article The necessity of reducing the greenhouse effect by decreasing the carbon dioxide fingerprint directed the food packaging technology to use biobased raw materials. Alginates, which are derived from brown algae species, are one of the most promising biobased biopolymers for the development of edible active coatings capable of protecting food from oxidation/bacterial spoilage. In this study, sodium alginate, which was plasticized with glycerol and mixed with a biobased thymol/natural halloysite nanohybrid, was used to develop novel edible active coatings. Nanocomposite coatings were also developed in this project by mixing pure halloysite with sodium alginate/glycerol matrix and were used as reference material for comparison reasons. Instrumental analysis indicated a higher compatibility of a thymol/halloysite nanohybrid with a sodium alginate/glycerol matrix compared to pure halloysite with a sodium alginate/glycerol matrix. Increased compatibility resulted in improved tensile properties, water/oxygen barrier properties, and total antioxidant activity. These edible active coatings were applied to traditional Greek spread cheese and showed a reduction in the mesophilic microbial population over one log10 unit (cfu/g) compared to uncoated cheese. Moreover, the reduction in the mesophilic microbial population increased with the increase in halloysite and thymol content, indicating such sodium alginate/glycerol/thymol/halloysite hydrogels as promising edible active coatings for dairy products. MDPI 2023-10-07 /pmc/articles/PMC10606390/ /pubmed/37888380 http://dx.doi.org/10.3390/gels9100807 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Giannakas, Aris E. Zaharioudakis, Konstantinos Kollia, Eleni Kopsacheili, Anna Avdylaj, Learda Georgopoulos, Stavros Leontiou, Areti Karabagias, Vassilios K. Kehayias, George Ragkava, Efthymia Proestos, Charalampos Salmas, Constantinos E. The Development of a Novel Sodium Alginate-Based Edible Active Hydrogel Coating and Its Application on Traditional Greek Spreadable Cheese |
title | The Development of a Novel Sodium Alginate-Based Edible Active Hydrogel Coating and Its Application on Traditional Greek Spreadable Cheese |
title_full | The Development of a Novel Sodium Alginate-Based Edible Active Hydrogel Coating and Its Application on Traditional Greek Spreadable Cheese |
title_fullStr | The Development of a Novel Sodium Alginate-Based Edible Active Hydrogel Coating and Its Application on Traditional Greek Spreadable Cheese |
title_full_unstemmed | The Development of a Novel Sodium Alginate-Based Edible Active Hydrogel Coating and Its Application on Traditional Greek Spreadable Cheese |
title_short | The Development of a Novel Sodium Alginate-Based Edible Active Hydrogel Coating and Its Application on Traditional Greek Spreadable Cheese |
title_sort | development of a novel sodium alginate-based edible active hydrogel coating and its application on traditional greek spreadable cheese |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606390/ https://www.ncbi.nlm.nih.gov/pubmed/37888380 http://dx.doi.org/10.3390/gels9100807 |
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