This study focused on extracting nanocellulose from food processing waste to create a multi-functional edible coating for preserving grapes. Nanocellulose, in the form of short rods with diameters ranging from 30 to 130 nm, was extracted from soy hulls. Edible coatings were then prepared through an ion cross-linking method. Results revealed that the film surfaces and cross-sections were smooth, flat and pore-free, with monomers cross-linked through hydrogen bonding, ester bonds and electrostatic interactions. Further, the incorporation of soy-hull nanocellulose (2 g) effectively improved the mechanical strength (elongation = 281.03 % and tensile strength = 114.88 MPa), barrier properties and antifogging and antibacterial properties (95.55 %) of SCT composite films. Moreover, compared with the control, the SCT-3 coating can extend the shelf life of grapes to 10 d at 25 °C. This study offers a new perspective on the high-value use of agricultural by-products and development of edible films.
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http://dx.doi.org/10.1016/j.foodchem.2024.142513 | DOI Listing |
Food Chem
December 2024
College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China. Electronic address:
This study focused on extracting nanocellulose from food processing waste to create a multi-functional edible coating for preserving grapes. Nanocellulose, in the form of short rods with diameters ranging from 30 to 130 nm, was extracted from soy hulls. Edible coatings were then prepared through an ion cross-linking method.
View Article and Find Full Text PDFCurr Res Food Sci
November 2024
Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, 32306, USA.
To improve the packaging properties of pea protein isolate (PPI) films, 2 wt% of essential oil (EO) from garlic, ginger, or cinnamon was individually incorporated into the films. The film properties were evaluated after the addition of EOs. The resulting PPI active films were applied to salmon to explore their efficacy in a real food system.
View Article and Find Full Text PDFJ Colloid Interface Sci
December 2024
Laboratory of Biobased Chemistry and Technology, Wageningen University, Bornse Weilanden 9, Wageningen, 6708WG, Netherlands.
Hypothesis: Plant-based proteins offer a sustainable solution for stabilizing multiphase food materials like edible foams and emulsions. However, challenges in understanding and engineering plant protein-stabilized interfaces persist, mostly because of the commonly poorer functionality and complex composition of the respective protein isolates. We hypothesize that part of the limited understanding is related to the lack of experimental data on the length-scale of the thin liquid film that separates two neighboring bubbles.
View Article and Find Full Text PDFPolymers (Basel)
November 2024
Department of Food Engineering, Faculty of Engineering, Sakarya University, Sakarya 54187, Turkey.
, an antagonistic bacterium, was utilized to develop antimicrobial edible films based on whey protein concentrate. This study employed a Taguchi test (3 × 3) to evaluate the impact of temperature, pH, and protein concentration on film properties. Optimal growth of occurred at 6% (/) protein and pH 9.
View Article and Find Full Text PDFFoods
December 2024
School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
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