Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO 2 -NPs for preserving sour cream.

Autor: El-Sayed SM; Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt. Electronic address: samah_mosbah80@yahoo.com., El-Sayed HS; Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt., Hashim AF; Fats and Oils Department, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt., Youssef AM; Packaging Materials Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 May; Vol. 268 (Pt 1), pp. 131727. Date of Electronic Publication: 2024 Apr 21.
DOI: 10.1016/j.ijbiomac.2024.131727
Abstrakt: Biodegradable edible films for sour cream packaging were developed based on chitosan (CS), hydroxyethyl cellulose (HEC), Olive leaf extract (OE), and titanium dioxide nanoparticles (TiO 2 -NPs). The prepared CS/HEC/TiO 2 -OE bionanocomposite films were evaluated for their antimicrobial and antioxidant activities as well as using FT-IR, mechanical, permeability, and contact angle. The effect of developed films on the lipid oxidation, microbiological load, and chemical properties of sour cream was investigated. The fabricated films had an antimicrobial impact against all tested strains. The film containing 8 % OE showed effective protection against fat oxidation, with a peroxide value of 3.21 meq O 2 /kg, a para-anisidine value 5.40, and free fatty acids of 0.82 mg KOH/kg. The films with OE 4 % and 8 % have a good effect on the microbiological load of sour cream for 90 days. These films did not influence the chemical composition of sour cream and therefore can be used in this sort of dairy product.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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