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  • 1
    In: Polymers, MDPI AG, Vol. 14, No. 12 ( 2022-06-10), p. 2353-
    Abstract: This study was performed to develop and characterize a bio-film composed of Aloe vera (Aloe barbadensis), green banana Saba (Musa acuminata x balbisiana), and curcumin for the detection of Fe2+ ions. Cross-linking interaction between banana starch-aloe vera gel and banana starch-curcumin enhanced l the sensing performance of the composite film towards divalent metal ions of Fe2+. The morphological structure of the Aloe vera-banana starch-curcumin composite revealed a smooth and compact surface without cracks and some heterogeneity when observed under Scanning Electron Microscopy (SEM). The thickness, density, color property, opacity, biodegradation, moisture content, water-solubility, water absorption, swelling degree, and water vapor permeability of bio-films were measured. The incorporation of aloe vera gel and curcumin particles onto the banana starch film has successfully improved the film properties. The formation of the curcumin-ferrum (II) complex has triggered the film to transform color from yellow to greenish-brown after interaction with Fe2+ ions that exhibit an accuracy of 101.11% within a swift reaction time. Good linearity (R2 = 0.9845) of response on colorimetric analysis was also obtained in Fe2+ ions concentration that ranges from 0 to 100 ppm, with a limit of detection and quantification found at 27.84 ppm and 92.81 ppm, respectively. In this context, the film was highly selective towards Fe2+ ions because no changes of color occur through naked eye observation when films interact with other metal ions, including Fe3+, Pb2+, Ni2+, Cd2+, and Cu2+. Thus, these findings encourage curcumin-based starch films as sensing materials to detect Fe2+ ions in the field of food and agriculture.
    Type of Medium: Online Resource
    ISSN: 2073-4360
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2527146-5
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  • 2
    Online Resource
    Online Resource
    Elsevier BV ; 2024
    In:  Current Research in Food Science Vol. 8 ( 2024), p. 100680-
    In: Current Research in Food Science, Elsevier BV, Vol. 8 ( 2024), p. 100680-
    Type of Medium: Online Resource
    ISSN: 2665-9271
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2024
    detail.hit.zdb_id: 3010862-7
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  • 3
    In: Applied Food Research, Elsevier BV, Vol. 2, No. 2 ( 2022-12), p. 100226-
    Type of Medium: Online Resource
    ISSN: 2772-5022
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2022
    detail.hit.zdb_id: 3102704-0
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  • 4
    In: Polymers, MDPI AG, Vol. 14, No. 7 ( 2022-03-25), p. 1341-
    Abstract: The freshness of fruits and vegetables plays a significant role in consumers’ decision to purchase a product at the supermarket. Fresh-cut products are the latest trend in fulfilling society’s restless needs, and the food industry is faced with the challenge of maintaining the quality of fresh produce. The food industry is concerned with the natural maturation and degradation of fruits and vegetables, primarily due to enzymatic reactions. It has been demonstrated that polysaccharide coatings effectively preserve the freshness of these products, extending their shelf life depending on the preservation method used. This review informs readers about the different types of polysaccharides and their novel applications as natural food preservatives in the past five years (2018–2022). The key findings summarized the properties of the antimicrobial agent, the molecular mechanism of action, coating methods, and formulation for the preservation approach. Additionally, we discuss the scientific factors influencing polysaccharide processing and preservation efficacy, allowing it to be used in post-harvest management.
    Type of Medium: Online Resource
    ISSN: 2073-4360
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2527146-5
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  • 5
    In: Molecules, MDPI AG, Vol. 28, No. 6 ( 2023-03-14), p. 2631-
    Abstract: The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which are rich in high-added-value compounds, has become a focal point. By efficiently utilizing food waste, such as waste from the fruit and vegetable industries, we can adopt a sustainable consumption and production pattern that aligns with the Sustainable Development Goals (SDGs). This paper provides an overview of the high-added-value compounds derived from fruit and vegetable waste and their sources. The inclusion of bioactive compounds with antioxidant, antimicrobial, and antibrowning properties can enhance the quality of materials due to the high phenolic content present in them. Waste materials such as peels, seeds, kernels, and pomace are also actively employed as adsorbents, natural colorants, indicators, and enzymes in the food industry. Therefore, this article compiles all consumer-applicable uses of fruit and vegetable waste into a single document.
    Type of Medium: Online Resource
    ISSN: 1420-3049
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2008644-1
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  • 6
    In: Molecules, MDPI AG, Vol. 27, No. 17 ( 2022-08-31), p. 5604-
    Abstract: Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today’s world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products’ shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.
    Type of Medium: Online Resource
    ISSN: 1420-3049
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2008644-1
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  • 7
    In: Journal of Functional Biomaterials, MDPI AG, Vol. 13, No. 2 ( 2022-05-27), p. 67-
    Abstract: In the current study, cornstarch (CS) and eggshell powder (ESP) were combined using a casting technique to develop a biodegradable film that was further morphologically and physicochemically characterized using standard methods. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) were used to characterize the morphology of the ESP/CS film, and the surface of the film was found to have a smooth structure with no cracks, a spherical and porous irregular shape, and visible phase separation, which explains their large surface area. In addition, the energy dispersive X-ray (EDX) analysis indicated that the ESP particles were made of calcium carbonate and the ESP contained carbon in the graphite form. Fourier Transform Infrared Spectroscopy indicated the presence of carbonated minerals in the ESP/CS film which shows that ESP/CS film might serve as a promising adsorbent. Due to the inductive effect of the O–C–O bond on calcium carbonate in the eggshell, it was discovered that the ESP/CS film significantly improves physical properties, moisture content, swelling power, water solubility, and water absorption compared to the control CS film. The enhancement of the physicochemical properties of the ESP/CS film was principally due to the intra and intermolecular interactions between ESP and CS molecules. As a result, this film can potentially be used as a synergistic adsorbent for various target analytes.
    Type of Medium: Online Resource
    ISSN: 2079-4983
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2648525-4
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  • 8
    In: Polymers, MDPI AG, Vol. 15, No. 10 ( 2023-05-16), p. 2328-
    Abstract: The main goal of this investigation is to conduct a thorough analysis of the physical, chemical, and morphological characteristics of chitosan derived from various forest fungi. Additionally, the study aims to determine the effectiveness of this vegetal chitosan as an antimicrobial agent. In this study, Auricularia auricula-judae, Hericium erinaceus, Pleurotus ostreatus, Tremella fuciformis, and Lentinula edodes were examined. The fungi samples were subjected to a series of rigorous chemical extraction procedures, including demineralization, deproteinization, discoloration, and deacetylation. Subsequently, the chitosan samples were subjected to a comprehensive physicochemical characterization analysis, encompassing Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), X-ray diffraction (XRD), degree of deacetylation determination, ash content determination, moisture content determination, and solubility determination. To evaluate the antimicrobial efficacy of the vegetal chitosan samples, two different sampling parameters were employed, namely human hand and banana, to assess their effectiveness in inhibiting microbial growth. Notably, the percentage of chitin and chitosan varied significantly among the distinct fungal species examined. Moreover, EDX spectroscopy confirmed the extraction of chitosan from H. erinaceus, L. edodes, P. ostreatus, and T. fuciformis. The FTIR spectra of all samples revealed a similar absorbance pattern, albeit with varying peak intensities. Furthermore, the XRD patterns for each sample were nearly identical, with the exception of the A. auricula-judae sample, which exhibited sharp peaks at ~37° and ~51°, while the crystallinity index of this same sample was approximately 17% lower than the others. The moisture content results indicated that the L. edodes sample was the least stable, while the P. ostreatus sample was the most stable, in terms of degradation rate. Similarly, the solubility of the samples showed substantial variation among each species, with the H. erinaceus sample displaying the highest solubility among the rest. Lastly, the antimicrobial activity of the chitosan solutions exhibited different efficacies in inhibiting microbial growth of skin microflora and microbes found on the peel of Musa acuminata × balbisiana.
    Type of Medium: Online Resource
    ISSN: 2073-4360
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2527146-5
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  • 9
    In: Nanomaterials, MDPI AG, Vol. 12, No. 16 ( 2022-08-11), p. 2750-
    Abstract: Heavy metal contamination has spread around the world, particularly in emerging countries. This study aimed to assess the effectiveness of starch/eggshell/orange peel-activated carbon-based composite films in removing cadmium (II) ions from water samples. X-ray diffraction and scanning electron microscopy were used to characterize the composite films. The effect of Cd2+ was studied using a UV-Vis spectrophotometer and atomic absorption spectroscopy. The morphology of the composite film reveals a highly porous and rough surface with more open channels and a non-uniform honeycomb, indicating that the film has a high potential to adsorb Cd2+. The diffraction peaks for this film were found to be at 13.74°, 17.45°, 18.4°, and 23.6°, indicating a typical crystalline A-type packing arrangement within the starch granules. The results indicate that crystalline structure was unaffected by the addition of eggshell powder and orange peel-activated carbon. In 0.5 mg L−1 and 1.0 mg L−1 Cd2+ ions, the composite film removed 100% and 99.7% of the Cd2+, respectively, while the maximum removal efficiency for methylene blue was 93.75%. Thus, the current study shows that starch/eggshell/orange peel activated carbon film has a high potential for commercial activated carbon as a low-cost adsorbent.
    Type of Medium: Online Resource
    ISSN: 2079-4991
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2662255-5
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  • 10
    In: Biosensors, MDPI AG, Vol. 12, No. 4 ( 2022-04-01), p. 211-
    Abstract: Colorimetric indicators, used in food intelligent packaging, have enormous promise for monitoring and detecting food quality by analyzing and interpreting the quality data of packaged food. Hence, our study developed and characterized a biopolymer film based on starch and anthocyanin for prospective meat freshness monitoring applications. The developed film was morphologically characterized using different morphology instruments to identify the interaction between anthocyanin and starch. The color differences of the proposed film in response to different pH buffers have also been investigated. The combination of anthocyanin and starch produces a smooth and homogenous surface with an intermolecular hydrogen bond that increases the biopolymer’s wavelength. The film indicated bright red at pH 2.0–6.0, bluish-grey at pH 7.0–11.0, and yellowish-green above 11.0 that the naked eye can see. The indicator film shows high sensitivity toward pH changes. The inclusion of anthocyanin increases the biopolymer film’s thickness and crystalline condition with low humidity, water solubility, and swelling values. As a result, the polymer film can be employed in the food industry as an affordable and environmentally friendly indication of meat freshness.
    Type of Medium: Online Resource
    ISSN: 2079-6374
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2662125-3
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