Journal ArticleDOI
Tuning structure and properties of gelatin edible films through pullulan dialdehyde crosslinking
TLDR
In this article, a series of pullulan dialdehyde (PDA) with different molecular weights and aldehyde contents were successfully synthesized by periodate oxidation, and subsequently used for crosslinking gelatin edible films.Abstract:
Tuning structure of gelatin edible films by crosslinking with oxidized polysaccharides is a highly interesting approach, as thereby the random coil structure of gelatin changes towards a covalent network and thus the properties can be tailored. With this aim, a series of pullulan dialdehyde (PDA) with different molecular weights and aldehyde contents were successfully synthesized by periodate oxidation of pullulan, and subsequently being used for crosslinking gelatin edible films. The inclusion of PDA in gelatin films induced chemical crosslinking between the protein chains and consequently improved their water vapor barrier property and thermal properties. The water solubility of gelatin films decreased from 42.3 ± 2.1% to 18.7 ± 0.5% after PDA crosslinking, while the tensile strength of the crosslinked gelatin films was about 2.7 times that of neat gelatin film. Furthermore, PDA crosslinking provoked a significant browning coloration of the gelatin films, accompanied by a significant improvement in UV light barrier property. The results also indicated that the molecular weight of PDA might play an important role in affecting the network structure and properties of gelatin films. Collectively, PDA crosslinking can be considered to be a potential alternative for tuning structure and properties of gelatin edible films.read more
Citations
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Journal ArticleDOI
The covalent crosslinking of dialdehyde glucomannan and the inclusion of tannic acid synergistically improved physicochemical and functional properties of gelatin films
Yi Yuan,Qingrong Xue,Qiyong Guo,Guoyu Wang,Shixing Yan,Yongtai Wu,Lin Li,Lin Li,Xia Zhang,Bing Li +9 more
TL;DR: In this paper, the authors showed that tannic acid and the enhanced covalent crosslinking between dialdehyde glucomannan and gelatin could synergistically improve the properties of the gelatin films for food packaging.
Journal ArticleDOI
Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview.
TL;DR: In this paper, a review summarizes the research progress on the utilization of meat processing co-products to fabricate biodegradable polymers with the main focus on food industry applications.
Journal ArticleDOI
Development of Antimicrobial Active Food Packaging Film Based on Gelatin/Dialdehyde Quince Seed Gum Incorporated with Apple Peel Polyphenols
Journal ArticleDOI
A novel pullulan oxidation approach to preparing a shape memory sponge with rapid reaction capability for massive hemorrhage
TL;DR: Li et al. as mentioned in this paper developed an injectable hemostatic sponge via a pullulan oxidation approach, which provided aldehyde groups to cross-link with the residual hydroxyl groups via the acetal reaction, leading to a porous sponge having highly interconnected macro-pores 89.4-195.4 μm in size.
Journal ArticleDOI
Bacterial laccase immobilized on a magnetic dialdehyde cellulose without cross-linking agents for decolorization
TL;DR: In this article , a magnetic dialdehyde cellulose (MDAC) was prepared by oxidizing hydroxyl groups in cellulose to aldehyde groups, and the modified cellulose could be used for the immobilization of bacterial laccase without crosslinker.
References
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Journal ArticleDOI
Barrier, mechanical and optical properties of plasticized yam starch films
Suzana Mali,Maria Victória Eiras Grossmann,Maria Alejandra Garcia,Miriam Nora Martino,Noemi Elisabet Zaritzky +4 more
TL;DR: In this paper, Yam starch films were obtained by casting and the effect of different film thicknesses and concentrations of glycerol (1.30, 1.65 and 2.00% w/w) were evaluated.
Journal ArticleDOI
Mechanical properties of gelatin films cross-linked, respectively, by ferulic acid and tannin acid
TL;DR: In this paper, the effects of cross-linking agents and pH values of film-forming solution on the mechanical properties, swelling properties and water vapor permeability of gelatin films were investigated in details.
Journal ArticleDOI
Preparation and properties of dialdehyde carboxymethyl cellulose crosslinked gelatin edible films
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.
Journal ArticleDOI
Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review
Basharat Yousuf,Basharat Yousuf,Ovais Shafiq Qadri,Ovais Shafiq Qadri,Abhaya Kumar Srivastava +4 more
TL;DR: In this article, the authors have reviewed the scope of fresh-cut fruits and vegetables and shelf-life extension by means of coating and applied innovative packaging techniques and novel food coatings would make it possible to meet the ever growing consumer demands and to approach distant markets with comparatively high quality fresh produce.