Chitosan-Based Green Pea (<i>Pisum sativum</i> L.) Pod Extract Gel Film: Characterization and Application in Food Packaging
This work focuses on studying the preparation, characterization (physical, mechanical, optical, and morphological properties as well as antioxidant and antimicrobial activities) and packaging application of chitosan (CH)-based gel films containing varying empty green pea pod extract (EPPE) concentra...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/9/2/77 |
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| author | Essam Mohamed Elsebaie Mona Metwally Mousa Samah Amin Abulmeaty Heba Ali Yousef Shaat Soher Abd-Elfttah Elmeslamy Galila Ali Asker Asmaa Antar Faramawy Hala Ali Yousef Shaat Wesam Mohammed Abd Elrahman Hanan Salah Eldeen Eldamaty Amira Lotfy Abd Allah Mohamed Reda Badr |
| author_facet | Essam Mohamed Elsebaie Mona Metwally Mousa Samah Amin Abulmeaty Heba Ali Yousef Shaat Soher Abd-Elfttah Elmeslamy Galila Ali Asker Asmaa Antar Faramawy Hala Ali Yousef Shaat Wesam Mohammed Abd Elrahman Hanan Salah Eldeen Eldamaty Amira Lotfy Abd Allah Mohamed Reda Badr |
| author_sort | Essam Mohamed Elsebaie |
| collection | DOAJ |
| description | This work focuses on studying the preparation, characterization (physical, mechanical, optical, and morphological properties as well as antioxidant and antimicrobial activities) and packaging application of chitosan (CH)-based gel films containing varying empty green pea pod extract (EPPE) concentrations (0, 1, 3, and 5% <i>w</i>/<i>w</i>). The experiments revealed that adding EPPE to CH increased the thickness (from 0.132 ± 0.08 to 0.216 ± 0.08 mm), density (from 1.13 ± 0.02 to 1.94 ± 0.02 g/cm<sup>3</sup>), and opacity (from 0.71 ± 0.02 to 1.23 ± 0.04), while decreasing the water vapour permeability, water solubility, oil absorption ratio, and whiteness index from 2.34 to 1.08 × 10<sup>−10</sup> g<sup>−1</sup> s<sup>−1</sup> pa<sup>−1</sup>, from 29.40 ± 1.23 to 18.75 ± 1.94%, from 0.31 ± 0.006 to 0.08 ± 0.001%, and from 88.10 ± 0.43 to 77.53 ± 0.48, respectively. The EPPE films had better tensile strength (maximum of 26.87 ± 1.38 MPa), elongation percentage (maximum of 58.64 ± 3.00%), biodegradability (maximum of 48.61% after 3 weeks), and migration percentages than the pure CH-gel film. With the addition of EPPE, the antioxidant and antibacterial activity of the film improved. SEM revealed that as EPPE concentration increased, agglomerates formed within the films. Moreover, compared to control samples, packing corn oil in CH-based EPPE gel films slowed the rise of thiobarbituric acid and peroxide values. As an industrial application, CH-based EPPE films have the potential to be beneficial in food packaging. |
| first_indexed | 2024-03-11T08:48:08Z |
| format | Article |
| id | doaj.art-a2c501a9c36647ed870362ad4f33f421 |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-11T08:48:08Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-a2c501a9c36647ed870362ad4f33f4212023-11-16T20:38:53ZengMDPI AGGels2310-28612023-01-01927710.3390/gels9020077Chitosan-Based Green Pea (<i>Pisum sativum</i> L.) Pod Extract Gel Film: Characterization and Application in Food PackagingEssam Mohamed Elsebaie0Mona Metwally Mousa1Samah Amin Abulmeaty2Heba Ali Yousef Shaat3Soher Abd-Elfttah Elmeslamy4Galila Ali Asker5Asmaa Antar Faramawy6Hala Ali Yousef Shaat7Wesam Mohammed Abd Elrahman8Hanan Salah Eldeen Eldamaty9Amira Lotfy Abd Allah10Mohamed Reda Badr11Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, EgyptFood Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31732, EgyptFood Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31732, EgyptFood Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31732, EgyptFood Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31732, EgyptFood Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31732, EgyptNutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, EgyptFood Science &Technology Department, Faculty of Home Economics, Al-Azhar University, Tanta 31732, EgyptNutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, EgyptNutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, EgyptNutrition & Food Science Department, Faculty of Home Economics, Al-Azhar University, Tanta 31512, EgyptFood Science and Technology Department, Agriculture Faculty, Tanta University, Tanta 31512, EgyptThis work focuses on studying the preparation, characterization (physical, mechanical, optical, and morphological properties as well as antioxidant and antimicrobial activities) and packaging application of chitosan (CH)-based gel films containing varying empty green pea pod extract (EPPE) concentrations (0, 1, 3, and 5% <i>w</i>/<i>w</i>). The experiments revealed that adding EPPE to CH increased the thickness (from 0.132 ± 0.08 to 0.216 ± 0.08 mm), density (from 1.13 ± 0.02 to 1.94 ± 0.02 g/cm<sup>3</sup>), and opacity (from 0.71 ± 0.02 to 1.23 ± 0.04), while decreasing the water vapour permeability, water solubility, oil absorption ratio, and whiteness index from 2.34 to 1.08 × 10<sup>−10</sup> g<sup>−1</sup> s<sup>−1</sup> pa<sup>−1</sup>, from 29.40 ± 1.23 to 18.75 ± 1.94%, from 0.31 ± 0.006 to 0.08 ± 0.001%, and from 88.10 ± 0.43 to 77.53 ± 0.48, respectively. The EPPE films had better tensile strength (maximum of 26.87 ± 1.38 MPa), elongation percentage (maximum of 58.64 ± 3.00%), biodegradability (maximum of 48.61% after 3 weeks), and migration percentages than the pure CH-gel film. With the addition of EPPE, the antioxidant and antibacterial activity of the film improved. SEM revealed that as EPPE concentration increased, agglomerates formed within the films. Moreover, compared to control samples, packing corn oil in CH-based EPPE gel films slowed the rise of thiobarbituric acid and peroxide values. As an industrial application, CH-based EPPE films have the potential to be beneficial in food packaging.https://www.mdpi.com/2310-2861/9/2/77green pea podscorn oilchitosanfilmsgel |
| spellingShingle | Essam Mohamed Elsebaie Mona Metwally Mousa Samah Amin Abulmeaty Heba Ali Yousef Shaat Soher Abd-Elfttah Elmeslamy Galila Ali Asker Asmaa Antar Faramawy Hala Ali Yousef Shaat Wesam Mohammed Abd Elrahman Hanan Salah Eldeen Eldamaty Amira Lotfy Abd Allah Mohamed Reda Badr Chitosan-Based Green Pea (<i>Pisum sativum</i> L.) Pod Extract Gel Film: Characterization and Application in Food Packaging Gels green pea pods corn oil chitosan films gel |
| title | Chitosan-Based Green Pea (<i>Pisum sativum</i> L.) Pod Extract Gel Film: Characterization and Application in Food Packaging |
| title_full | Chitosan-Based Green Pea (<i>Pisum sativum</i> L.) Pod Extract Gel Film: Characterization and Application in Food Packaging |
| title_fullStr | Chitosan-Based Green Pea (<i>Pisum sativum</i> L.) Pod Extract Gel Film: Characterization and Application in Food Packaging |
| title_full_unstemmed | Chitosan-Based Green Pea (<i>Pisum sativum</i> L.) Pod Extract Gel Film: Characterization and Application in Food Packaging |
| title_short | Chitosan-Based Green Pea (<i>Pisum sativum</i> L.) Pod Extract Gel Film: Characterization and Application in Food Packaging |
| title_sort | chitosan based green pea i pisum sativum i l pod extract gel film characterization and application in food packaging |
| topic | green pea pods corn oil chitosan films gel |
| url | https://www.mdpi.com/2310-2861/9/2/77 |
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