| 1. |
- Bahram, Somayeh, et al.
(författare)
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Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil
- 2014
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Ingår i: Journal of Food Processing and Preservation. - : Hindawi Limited. - 0145-8892 .- 1745-4549. ; 38:3, s. 1251-1258
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Tidskriftsartikel (refereegranskat)abstract
- An active protein‐based film was developed by incorporating cinnamon essential oil (CEO) into whey protein concentrate (WPC) at a level of 0.8 and 1.5% v/v. The effects of CEO on microstructure, physical, mechanical and antimicrobial properties of the films were evaluated. Adding CEO to the WPC matrix decreased the water vapor permeability of the films and water solubility by 38.03 and 29.4%, respectively. The films containing CEO also displayed lower affinity to water; the contact angle increased up to 89.61% in 1.5% CEO concentration. Films containing CEO showed notable antibacterial activity against both gram‐positive and gram‐negative strains, and exhibited good inhibitory effect on the studied fungi. However, CEO containing films showed a heterogeneous cracked structure which decreased their tensile strength. This combination of the results confirmed good potential to the film for application in food packaging.
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| 2. |
- Vejdan, Akbar, et al.
(författare)
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Effect of gelatin/agar bilayer film incorporated with TiO2 nanoparticles as a UV absorbent on fish oil photooxidation
- 2017
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Ingår i: International Journal of Food Science and Technology. - : Wiley. - 1365-2621 .- 0950-5423. ; 52:8, s. 1862-1868
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Tidskriftsartikel (refereegranskat)abstract
- This research evaluated the effect of gelatin/agar bilayer film and nanocomposites containing different concentrations of TiO2 nanoparticles (0.5%, 1% and 2%) as ultraviolet (UV) and oxygen barriers on the oxidative stability of fish oil. Samples of fish oil covered with the bilayer films were stored under UV light or in darkness and with or without lids at 18 °C for 12 days. Oil quality in terms of peroxide values (PV), thiobarbituric acid (TBA), conjugated diene (CD), fatty acids profile and colour change (∆E) was monitored during storage. Fish oil photooxidation was hindered by increasing TiO2 concentration, so that nanocomposite containing 2% of the nanoparticles could control photooxidation, similar to the samples stored in darkness. Furthermore, upon studying both photooxidation and autoxidation, the highest amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), as well as the lowest amount of changes in PV, TBA, CD and ∆E, were observed in oils covered with the nanocomposites.
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| 3. |
- Vejdan, Akbar, et al.
(författare)
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Effect of TiO2 nanoparticles on the physico-mechanical and ultraviolet light barrier properties of fish gelatin/agar bilayer film
- 2016
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Ingår i: LWT - Food Science and Technology. - : Elsevier BV. - 1096-1127 .- 0023-6438. ; 71, s. 88-95
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Tidskriftsartikel (refereegranskat)abstract
- Bilayer gelatin/agar films containing different concentrations of TiO2 (0.5, 1, and 2 g/100 g) were prepared by incorporation of anatase titanium dioxide nanoparticles in the fish gelatin layer of the bilayers. Gelatin/agar bilayer film was produced from the monolayers using the casting method in two steps and their microstructural, physical, mechanical and optical characteristics were studied. Results showed that the addition of TiO2 decreased water vapor permeability of the bilayers more than 30%, upon increasing TiO2 content to 2 (g/100 g). However, swelling ratio and moisture content increased with the increase in the nano-TiO2 content, probably due to the hydrophilic nature of the TiO2 nanoparticles. The tensile strength of the bilayer films increased from 10.80 to 13.91 MPa upon increasing nano-TiO2 content from 0 to 0.5 (g/100 g); however, tensile strength decreased with further increase of the nanoparticle concentration. In addition, the metallic nature of nano-TiO2 considerably improved the barrier properties of the bilayer films against UV light at low concentration, while it increased their opacity. This property might help in the preservation of light-sensitive foods, but more studies on real food systems are required.
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