Characterization of quinoa protein–chitosan blend edible films

doi:10.1016/J.FOODHYD.2010.08.008

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Characterization of quinoa protein–chitosan blend edible films

Journal Article•DOI•

Characterization of quinoa protein–chitosan blend edible films

Lilian Abugoch¹, Cristian Tapia¹, Maria C. Villamán¹, Mehrdad Yazdani-Pedram¹, Mario Díaz-Dosque¹ - Show less +1 more•Institutions (1)

University of Chile¹

01 Jul 2011-Food Hydrocolloids (Elsevier)-Vol. 25, Iss: 5, pp 879-886

TL;DR: In this paper, a solution casting of blends of quinoa protein extract (PE) and chitosan (CH) was used to obtain quinoa proteins and CH, forming a new material with enhanced mechanical properties.

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About: This article is published in Food Hydrocolloids.The article was published on 2011-07-01. It has received 313 citations till now.

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Citations

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Journal Article•DOI•

Polysaccharide-based films and coatings for food packaging: A review

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Patricia Cazón¹, Patricia Cazón², Gonzalo Velazquez², José A. Ramírez³, Manuel Vázquez¹ - Show less +1 more•Institutions (3)

University of Santiago de Compostela¹, Instituto Politécnico Nacional², Autonomous University of Tamaulipas³

01 Jul 2017-Food Hydrocolloids

TL;DR: A review of advances in polysaccharide-based films and coatings for food packaging can be found in this article, where the authors summarized the advances in the development of biodegradable packaging films.

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773 citations

Journal Article•DOI•

Chitosan-gelatin composites and bi-layer films with potential antimicrobial activity

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Mariana Pereda¹, Alejandra Graciela Ponce¹, Norma Esther Marcovich¹, Roxana Alejandra Ruseckaite¹, J.F. Martucci¹ - Show less +1 more•Institutions (1)

National Scientific and Technical Research Council¹

01 Jul 2011-Food Hydrocolloids

TL;DR: In this paper, composite and bi-layer composite gelatin and chitosan composite films were developed to reduce water vapor permeability (WVP) and showed a compact structure indicating a good compatibility between components, which could interact by strong hydrogen bonding.

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441 citations

Journal Article•DOI•

Preparation and functional properties of fish gelatin-chitosan blend edible films.

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Seyed Fakhreddin Hosseini¹, Masoud Rezaei¹, Mojgan Zandi, Farhid Farahmand Ghavi•Institutions (1)

Tarbiat Modares University¹

01 Feb 2013-Food Chemistry

TL;DR: The structural properties investigated by FTIR and DSC showed a clear interaction between fish gelatin and Ch, forming a new material with enhanced mechanical properties, indicating that films are very transparent while they have excellent barrier properties against UV light.

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384 citations

Journal Article•DOI•

Preparation and properties of dialdehyde carboxymethyl cellulose crosslinked gelatin edible films

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Changdao Mu¹, Jimin Guo¹, Xinying Li², Wei Lin¹, Defu Li¹ - Show less +1 more•Institutions (2)

Sichuan University¹, Southwest University for Nationalities²

01 May 2012-Food Hydrocolloids

TL;DR: In this article, the mechanical properties, thermal stability, light barrier properties, swelling behavior as well as water vapor permeability of gelatin-carboxymethyl cellulose (DCMC) films are investigated.

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261 citations

Journal Article•DOI•

Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

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Joana Martins¹, Miguel A. Cerqueira¹, Ana I. Bourbon¹, Ana Cristina Pinheiro¹, Bartolomeu W.S. Souza², Bartolomeu W.S. Souza¹, António A. Vicente¹ - Show less +3 more•Institutions (2)

University of Minho¹, Federal University of Ceará²

01 Dec 2012-Food Hydrocolloids

TL;DR: In this article, a mixture of locust bean gum (LBG) and carrageenan (κ-car) was used to enhance the barrier properties of the films leading to a decrease of water vapor permeability.

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260 citations

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References

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Journal Article•DOI•

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

[...]

Marion M. Bradford¹•Institutions (1)

University of Georgia¹

07 May 1976-Analytical Biochemistry

TL;DR: This assay is very reproducible and rapid with the dye binding process virtually complete in approximately 2 min with good color stability for 1 hr with little or no interference from cations such as sodium or potassium nor from carbohydrates such as sucrose.

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225,085 citations

"Characterization of quinoa protein–..." refers methods in this paper

...The Bradford (1976) method of protein determination is based on the binding of a dye, Coomassie blue G, to the protein....
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...The concentration of the soluble protein fraction of PE was determined by the method described by Bradford (1976), and it was 0.8%....
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Book•

Official Methods of Analysis of AOAC International

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William Horwitz, George W Latimer

01 Jan 2006

TL;DR: In this article, the authors present official methods of analysis of AOAC International, official methods for analysis of aOAC-related project, and a set of methods for the analysis of their work.

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Abstract: Official methods of analysis of AOAC International , Official methods of analysis of AOAC International , مرکز فناوری اطلاعات و اطلاع رسانی کشاورزی

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8,888 citations

Journal Article•DOI•

A review of chitin and chitosan applications

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Majeti N.V Ravi Kumar

01 Nov 2000-Reactive & Functional Polymers

TL;DR: Chitin is the most abundant natural amino polysaccharide and is estimated to be produced annually almost as much as cellulose, and recent progress in chitin chemistry is quite noteworthy as mentioned in this paper.

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Abstract: Chitin is the most abundant natural amino polysaccharide and is estimated to be produced annually almost as much as cellulose. It has become of great interest not only as an underutilized resource, but also as a new functional material of high potential in various fields, and recent progress in chitin chemistry is quite noteworthy. The purpose of this review is to take a closer look at chitin and chitosan applications. Based on current research and existing products, some new and futuristic approaches in this fascinating area are thoroughly discussed.

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5,517 citations

"Characterization of quinoa protein–..." refers background in this paper

...Chitosan (CH) is the N-deacetylated derivative of chitin, with a degree of deacetylation of not less than 65% (Majeti & Kumar, 2000; Pastor et al., 2004)....
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Book Chapter•DOI•

Methods of Analysis

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Shiro Kobayashi, Soo-Ik Oh, Taylan Altan

11 May 1989

1,756 citations

Edible films and coatings: a review

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J J Kester, O R Fennema

01 Jan 1986

TL;DR: In this article, a technical overview discussed the rationale for using edible films for preventing moisture loss from films while allowing permeability of oxygen and carbon dioxide to prevent anaerobic bacterial growth within the encased food.

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Abstract: A technical overview discussed the rationale for using edible films for preventing moisture loss from films while allowing permeability of oxygen and carbon dioxide to prevent anaerobic bacterial growth within the encased food. Detailed attention also is given to the characteristics of the types of edible films, covering specific polysaccharide, protein, and lipid films or blends of these. Moisture-, gas-, and solute-barrier properties are discussed, as well as the use of film additives. Further research needs are identified.(wz)

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1,007 citations

"Characterization of quinoa protein–..." refers background in this paper

...Some studies have reported that films prepared from mixtures seem to improve the physicochemical properties, but additional studies are still needed (Cervera et al., 2004; Debeaufort et al., 1998; Di Pierro et al., 2006; Prodpran, Benjakul, & Artharn, 2007; Schmitt, Sánchez, Desobry-Banon, & Jöel, 1998)....
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...…have reported that films prepared from mixtures seem to improve the physicochemical properties, but additional studies are still needed (Cervera et al., 2004; Debeaufort et al., 1998; Di Pierro et al., 2006; Prodpran, Benjakul, & Artharn, 2007; Schmitt, Sánchez, Desobry-Banon, & Jöel, 1998)....
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