Development of antioxidant and antimicrobial edible coatings incorporating bacterial cellulose, pectin, and blackberry pomace
Mixtures consisting in carboxymethylcellulose (CMC), bacterial cellulose fibrils (BCF), pectin and blackberry pomace powder (BPP) were developed and characterized. Influence of pectin, BCF content and preparation temperature on rheological properties of mixtures on the one hand, and the influence ov...
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| Format: | Article |
| Language: | English |
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Elsevier
2021-12-01
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| Series: | Carbohydrate Polymer Technologies and Applications |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666893921000256 |
| _version_ | 1818974094376304640 |
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| author | Gabriela Olimpia Isopencu Anicuta Stoica-Guzun Cristina Busuioc Marta Stroescu Iuliana Mihaela Deleanu |
| author_facet | Gabriela Olimpia Isopencu Anicuta Stoica-Guzun Cristina Busuioc Marta Stroescu Iuliana Mihaela Deleanu |
| author_sort | Gabriela Olimpia Isopencu |
| collection | DOAJ |
| description | Mixtures consisting in carboxymethylcellulose (CMC), bacterial cellulose fibrils (BCF), pectin and blackberry pomace powder (BPP) were developed and characterized. Influence of pectin, BCF content and preparation temperature on rheological properties of mixtures on the one hand, and the influence over the antioxidant activity and water resistance of the edible coatings on the other hand, were studied using a 23 factorial experiment. Applying desirability analysis, the optimal temperature for solution preparation was found to be 90 °C. Mixtures behaved like pseudoplastic fluids, typical for polymeric solutions. This is a good indication that, under proper consideration of operational parameters, effective coatings could be achieved by dipping or by other industrial method (spraying, panning).Study found that higher BCF content determines improved barrier to water vapor, while pectin content regulates solutions’ viscosity and makes coating suitable for applications requiring subsequent water dissolution.Antioxidant and moderate antimicrobial activities were confirmed for selected formulations. |
| first_indexed | 2024-12-20T15:34:35Z |
| format | Article |
| id | doaj.art-2e19d7764c3747acaa234f257f136c9e |
| institution | Directory Open Access Journal |
| issn | 2666-8939 |
| language | English |
| last_indexed | 2024-12-20T15:34:35Z |
| publishDate | 2021-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Carbohydrate Polymer Technologies and Applications |
| spelling | doaj.art-2e19d7764c3747acaa234f257f136c9e2022-12-21T19:35:28ZengElsevierCarbohydrate Polymer Technologies and Applications2666-89392021-12-012100057Development of antioxidant and antimicrobial edible coatings incorporating bacterial cellulose, pectin, and blackberry pomaceGabriela Olimpia Isopencu0Anicuta Stoica-Guzun1Cristina Busuioc2Marta Stroescu3Iuliana Mihaela Deleanu4University Politehnica of Bucharest, Faculty of Applied Chemistry and Materials Science, Polizu Str. 1-7, 011061 Bucharest, RomaniaUniversity Politehnica of Bucharest, Faculty of Applied Chemistry and Materials Science, Polizu Str. 1-7, 011061 Bucharest, RomaniaUniversity Politehnica of Bucharest, Faculty of Applied Chemistry and Materials Science, Polizu Str. 1-7, 011061 Bucharest, RomaniaUniversity Politehnica of Bucharest, Faculty of Applied Chemistry and Materials Science, Polizu Str. 1-7, 011061 Bucharest, RomaniaCorresponding author.; University Politehnica of Bucharest, Faculty of Applied Chemistry and Materials Science, Polizu Str. 1-7, 011061 Bucharest, RomaniaMixtures consisting in carboxymethylcellulose (CMC), bacterial cellulose fibrils (BCF), pectin and blackberry pomace powder (BPP) were developed and characterized. Influence of pectin, BCF content and preparation temperature on rheological properties of mixtures on the one hand, and the influence over the antioxidant activity and water resistance of the edible coatings on the other hand, were studied using a 23 factorial experiment. Applying desirability analysis, the optimal temperature for solution preparation was found to be 90 °C. Mixtures behaved like pseudoplastic fluids, typical for polymeric solutions. This is a good indication that, under proper consideration of operational parameters, effective coatings could be achieved by dipping or by other industrial method (spraying, panning).Study found that higher BCF content determines improved barrier to water vapor, while pectin content regulates solutions’ viscosity and makes coating suitable for applications requiring subsequent water dissolution.Antioxidant and moderate antimicrobial activities were confirmed for selected formulations.http://www.sciencedirect.com/science/article/pii/S2666893921000256Edible coatingBlackberry pomaceBacterial celluloseAntioxidant activityAntimicrobial activity |
| spellingShingle | Gabriela Olimpia Isopencu Anicuta Stoica-Guzun Cristina Busuioc Marta Stroescu Iuliana Mihaela Deleanu Development of antioxidant and antimicrobial edible coatings incorporating bacterial cellulose, pectin, and blackberry pomace Carbohydrate Polymer Technologies and Applications Edible coating Blackberry pomace Bacterial cellulose Antioxidant activity Antimicrobial activity |
| title | Development of antioxidant and antimicrobial edible coatings incorporating bacterial cellulose, pectin, and blackberry pomace |
| title_full | Development of antioxidant and antimicrobial edible coatings incorporating bacterial cellulose, pectin, and blackberry pomace |
| title_fullStr | Development of antioxidant and antimicrobial edible coatings incorporating bacterial cellulose, pectin, and blackberry pomace |
| title_full_unstemmed | Development of antioxidant and antimicrobial edible coatings incorporating bacterial cellulose, pectin, and blackberry pomace |
| title_short | Development of antioxidant and antimicrobial edible coatings incorporating bacterial cellulose, pectin, and blackberry pomace |
| title_sort | development of antioxidant and antimicrobial edible coatings incorporating bacterial cellulose pectin and blackberry pomace |
| topic | Edible coating Blackberry pomace Bacterial cellulose Antioxidant activity Antimicrobial activity |
| url | http://www.sciencedirect.com/science/article/pii/S2666893921000256 |
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