The Experts below are selected from a list of 4836 Experts worldwide ranked by ideXlab platform

Chong Zhang - One of the best experts on this subject based on the ideXlab platform.

  • preparation and characterization of curdlan nanocellulose blended film and its application to chilled Meat Preservation
    Chemosphere, 2021
    Co-Authors: Yuan Qian, Chong Zhang, Luyao Bian, Keqin Wang, Wen Yi Chia, Kuan Shiong Khoo, Kit Wayne Chew
    Abstract:

    Abstract In this study, to improve the mechanical and thermal properties of curdlan film, a curdlan/nanocellulose (NC) blended film was prepared and characterized for the first time. NC was successfully prepared from microcrystalline cellulose (MCC) with NaOH/urea treatment. The particle size of NC was observed to be 70–140 nm by cryo-electron microscope (cryo-EM). The blended film was prepared by adding the NC to curdlan solution. The tensile strength (TS) of the blended film reached the maximum value of 38.6 MPa, and the elongation at break (EB) was 40%. The DSC curve showed that the heat absorption peak of the film was 240 °C, indicating that the blended film has good temperature stability. Additionally, some other film properties were also improved, including gas barrier properties and transparency. Obvious morphological and molecular differences between the blended film and the pure curdlan film were discovered by SEM and FTIR analysis. Finally, the blended film was used for the Preservation of chilled Meat and extended the storage time of Meat to 12 days. These results provided a theoretical basis for future application and development of biodegradable film.

  • preparation and characterization of curdlan polyvinyl alcohol thyme essential oil blending film and its application to chilled Meat Preservation
    Carbohydrate Polymers, 2020
    Co-Authors: Yu Zhang, Chong Zhang, Libang Zhou, Pau Loke Show, Veeramuthu Ashokkumar
    Abstract:

    With the growing interest in food safety and in environmental protection, it is more attractive to develop novel biodegradable packaging films. In this regard, one new blending film was prepared with curdlan (CD)/polyvinyl alcohol (PVA)/thyme essential oil. Our results demonstrated that the mechanical properties of the blending film were the best when the ratio of the CD and PVA was 4:1. Further, the barrier properties of the film were optimized by incorporating with thyme essential oil. It was proved that not only water vapor permeability was lower, but also the elongation at break was improved, when 2% (w/w) thyme essential oil used. The potential interactions of the film matrix were analyzed by FTIR, XRD and Cryo-scanning electron microscopy. Importantly, both the antioxidant activity and antibacterial activity were improved. Finally, the blending film was employed for the Preservation of chilled Meat, while the shelf life was extended up to 10 days.

  • effect of tea polyphenols on curdlan chitosan blending film properties and its application to chilled Meat Preservation
    THE Coatings, 2019
    Co-Authors: Ying Zhou, Chong Zhang, Yu Zhang, Haizhen Zhao
    Abstract:

    Incorporating phenolic acids into polysaccharide films improves their physical properties, in turn improving their potential commercial applicability as a Preservation material for different foods. This study aimed to develop films from curdlan and tea polyphenols, and determine the effect of their contents on the water vapor permeability (WVP) and mechanical properties (tensile strength and elongation at break) of the films. Different ratios of tea polyphenols were incorporated into the curdlan-based films to improve their properties. The results obtained showed that the tensile strength and elongation at break of films were likely to be significantly decreased by adding tea polyphenols, especially at a content of 0.6%, which resulted in a 50% decrease. Meanwhile, the WVP and moisture content of the films was also decreased. However, a low WVP can prevent moisture loss from food. Other film properties, such as antioxidant efficiency, were also investigated. The results showed that the antioxidant potential of the film can be improved by tea polyphenols. The composite films were also applied to the Preservation of chilled Meat, which resulted in the shelf life being extended by about 3–5 days. Some properties, such as water resistance and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging capacity of the composite film, were improved.

  • Effect of Tea Polyphenols on Curdlan/Chitosan Blending Film Properties and Its Application to Chilled Meat Preservation
    MDPI AG, 2019
    Co-Authors: Ying Zhou, Chong Zhang, Yu Zhang, Haizhen Zhao
    Abstract:

    Incorporating phenolic acids into polysaccharide films improves their physical properties, in turn improving their potential commercial applicability as a Preservation material for different foods. This study aimed to develop films from curdlan and tea polyphenols, and determine the effect of their contents on the water vapor permeability (WVP) and mechanical properties (tensile strength and elongation at break) of the films. Different ratios of tea polyphenols were incorporated into the curdlan-based films to improve their properties. The results obtained showed that the tensile strength and elongation at break of films were likely to be significantly decreased by adding tea polyphenols, especially at a content of 0.6%, which resulted in a 50% decrease. Meanwhile, the WVP and moisture content of the films was also decreased. However, a low WVP can prevent moisture loss from food. Other film properties, such as antioxidant efficiency, were also investigated. The results showed that the antioxidant potential of the film can be improved by tea polyphenols. The composite films were also applied to the Preservation of chilled Meat, which resulted in the shelf life being extended by about 3–5 days. Some properties, such as water resistance and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging capacity of the composite film, were improved

  • Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation.
    Frontiers in microbiology, 2018
    Co-Authors: Meixia Zheng, Chong Zhang, Ying Zhou, Haizen Zhao, Xiaomei Bie
    Abstract:

    To improve the antibacterial and antioxidant properties of chitosan (CS), CS grafted with gallic acid (GA) using recombinant bacterial laccase from Bacillus vallismortis fmb-103 (fmb-rL103) as a catalyst. The structures of grafted chitosans were identified using Fourier transform infrared spectroscopy (FT-IR) and UV visible spectrum (UV-Vis spectroscopy). After gallic acid grafting, the antibacterial properties of chitosans against Pseudomonas, Acinetobacter, Brochothrix thermosphacta, Escherichia coli, Staphylococcus aureus, Salmonella, and Listeria monocytogenes were significantly improved. Meanwhile, 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging results showed that the antioxidant properties of grafted CS increased as well. The preservative effects of the grafted chitosan on chilled Meat were then investigated. For this purpose, the quality indexes of the chilled Meat during the storage were monitored, including total bacterial count, total basic volatile nitrogen (TVB-N) content, pH value, color and thiobarbituric acid reactive substances (TBARS) and so on. The results showed that coating with the grafted chitosan retarded the growth of spoilage bacteria, and decreased TVB-N and TBARS values of Meat. The shelf life of chilled Meat coated by CS grafted with GA (GA-g-CS) also extended from 6 days to 18 days at 4°C. These results provided a theoretical basis for the future application of the GA-g-CS in the Preservation of chilled Meat. Highlights: (1)The temperature and pH-stable bacterial laccase was used to synthesize gallic acid grafted chitosan.(2)Antioxidant and antibacterial properties of chitosan were improved through grafting gallic acid.(3)Storage properties of chilled Meat were improved by coating with gallic acid grafted chitosan.

Veeramuthu Ashokkumar - One of the best experts on this subject based on the ideXlab platform.

  • preparation and characterization of curdlan polyvinyl alcohol thyme essential oil blending film and its application to chilled Meat Preservation
    Carbohydrate Polymers, 2020
    Co-Authors: Yu Zhang, Chong Zhang, Libang Zhou, Pau Loke Show, Veeramuthu Ashokkumar
    Abstract:

    With the growing interest in food safety and in environmental protection, it is more attractive to develop novel biodegradable packaging films. In this regard, one new blending film was prepared with curdlan (CD)/polyvinyl alcohol (PVA)/thyme essential oil. Our results demonstrated that the mechanical properties of the blending film were the best when the ratio of the CD and PVA was 4:1. Further, the barrier properties of the film were optimized by incorporating with thyme essential oil. It was proved that not only water vapor permeability was lower, but also the elongation at break was improved, when 2% (w/w) thyme essential oil used. The potential interactions of the film matrix were analyzed by FTIR, XRD and Cryo-scanning electron microscopy. Importantly, both the antioxidant activity and antibacterial activity were improved. Finally, the blending film was employed for the Preservation of chilled Meat, while the shelf life was extended up to 10 days.

Yu Zhang - One of the best experts on this subject based on the ideXlab platform.

  • preparation and characterization of curdlan polyvinyl alcohol thyme essential oil blending film and its application to chilled Meat Preservation
    Carbohydrate Polymers, 2020
    Co-Authors: Yu Zhang, Chong Zhang, Libang Zhou, Pau Loke Show, Veeramuthu Ashokkumar
    Abstract:

    With the growing interest in food safety and in environmental protection, it is more attractive to develop novel biodegradable packaging films. In this regard, one new blending film was prepared with curdlan (CD)/polyvinyl alcohol (PVA)/thyme essential oil. Our results demonstrated that the mechanical properties of the blending film were the best when the ratio of the CD and PVA was 4:1. Further, the barrier properties of the film were optimized by incorporating with thyme essential oil. It was proved that not only water vapor permeability was lower, but also the elongation at break was improved, when 2% (w/w) thyme essential oil used. The potential interactions of the film matrix were analyzed by FTIR, XRD and Cryo-scanning electron microscopy. Importantly, both the antioxidant activity and antibacterial activity were improved. Finally, the blending film was employed for the Preservation of chilled Meat, while the shelf life was extended up to 10 days.

  • effect of tea polyphenols on curdlan chitosan blending film properties and its application to chilled Meat Preservation
    THE Coatings, 2019
    Co-Authors: Ying Zhou, Chong Zhang, Yu Zhang, Haizhen Zhao
    Abstract:

    Incorporating phenolic acids into polysaccharide films improves their physical properties, in turn improving their potential commercial applicability as a Preservation material for different foods. This study aimed to develop films from curdlan and tea polyphenols, and determine the effect of their contents on the water vapor permeability (WVP) and mechanical properties (tensile strength and elongation at break) of the films. Different ratios of tea polyphenols were incorporated into the curdlan-based films to improve their properties. The results obtained showed that the tensile strength and elongation at break of films were likely to be significantly decreased by adding tea polyphenols, especially at a content of 0.6%, which resulted in a 50% decrease. Meanwhile, the WVP and moisture content of the films was also decreased. However, a low WVP can prevent moisture loss from food. Other film properties, such as antioxidant efficiency, were also investigated. The results showed that the antioxidant potential of the film can be improved by tea polyphenols. The composite films were also applied to the Preservation of chilled Meat, which resulted in the shelf life being extended by about 3–5 days. Some properties, such as water resistance and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging capacity of the composite film, were improved.

  • Effect of Tea Polyphenols on Curdlan/Chitosan Blending Film Properties and Its Application to Chilled Meat Preservation
    MDPI AG, 2019
    Co-Authors: Ying Zhou, Chong Zhang, Yu Zhang, Haizhen Zhao
    Abstract:

    Incorporating phenolic acids into polysaccharide films improves their physical properties, in turn improving their potential commercial applicability as a Preservation material for different foods. This study aimed to develop films from curdlan and tea polyphenols, and determine the effect of their contents on the water vapor permeability (WVP) and mechanical properties (tensile strength and elongation at break) of the films. Different ratios of tea polyphenols were incorporated into the curdlan-based films to improve their properties. The results obtained showed that the tensile strength and elongation at break of films were likely to be significantly decreased by adding tea polyphenols, especially at a content of 0.6%, which resulted in a 50% decrease. Meanwhile, the WVP and moisture content of the films was also decreased. However, a low WVP can prevent moisture loss from food. Other film properties, such as antioxidant efficiency, were also investigated. The results showed that the antioxidant potential of the film can be improved by tea polyphenols. The composite films were also applied to the Preservation of chilled Meat, which resulted in the shelf life being extended by about 3–5 days. Some properties, such as water resistance and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging capacity of the composite film, were improved

Kit Wayne Chew - One of the best experts on this subject based on the ideXlab platform.

  • preparation and characterization of curdlan nanocellulose blended film and its application to chilled Meat Preservation
    Chemosphere, 2021
    Co-Authors: Yuan Qian, Chong Zhang, Luyao Bian, Keqin Wang, Wen Yi Chia, Kuan Shiong Khoo, Kit Wayne Chew
    Abstract:

    Abstract In this study, to improve the mechanical and thermal properties of curdlan film, a curdlan/nanocellulose (NC) blended film was prepared and characterized for the first time. NC was successfully prepared from microcrystalline cellulose (MCC) with NaOH/urea treatment. The particle size of NC was observed to be 70–140 nm by cryo-electron microscope (cryo-EM). The blended film was prepared by adding the NC to curdlan solution. The tensile strength (TS) of the blended film reached the maximum value of 38.6 MPa, and the elongation at break (EB) was 40%. The DSC curve showed that the heat absorption peak of the film was 240 °C, indicating that the blended film has good temperature stability. Additionally, some other film properties were also improved, including gas barrier properties and transparency. Obvious morphological and molecular differences between the blended film and the pure curdlan film were discovered by SEM and FTIR analysis. Finally, the blended film was used for the Preservation of chilled Meat and extended the storage time of Meat to 12 days. These results provided a theoretical basis for future application and development of biodegradable film.

Ying Zhou - One of the best experts on this subject based on the ideXlab platform.

  • effect of tea polyphenols on curdlan chitosan blending film properties and its application to chilled Meat Preservation
    THE Coatings, 2019
    Co-Authors: Ying Zhou, Chong Zhang, Yu Zhang, Haizhen Zhao
    Abstract:

    Incorporating phenolic acids into polysaccharide films improves their physical properties, in turn improving their potential commercial applicability as a Preservation material for different foods. This study aimed to develop films from curdlan and tea polyphenols, and determine the effect of their contents on the water vapor permeability (WVP) and mechanical properties (tensile strength and elongation at break) of the films. Different ratios of tea polyphenols were incorporated into the curdlan-based films to improve their properties. The results obtained showed that the tensile strength and elongation at break of films were likely to be significantly decreased by adding tea polyphenols, especially at a content of 0.6%, which resulted in a 50% decrease. Meanwhile, the WVP and moisture content of the films was also decreased. However, a low WVP can prevent moisture loss from food. Other film properties, such as antioxidant efficiency, were also investigated. The results showed that the antioxidant potential of the film can be improved by tea polyphenols. The composite films were also applied to the Preservation of chilled Meat, which resulted in the shelf life being extended by about 3–5 days. Some properties, such as water resistance and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging capacity of the composite film, were improved.

  • Effect of Tea Polyphenols on Curdlan/Chitosan Blending Film Properties and Its Application to Chilled Meat Preservation
    MDPI AG, 2019
    Co-Authors: Ying Zhou, Chong Zhang, Yu Zhang, Haizhen Zhao
    Abstract:

    Incorporating phenolic acids into polysaccharide films improves their physical properties, in turn improving their potential commercial applicability as a Preservation material for different foods. This study aimed to develop films from curdlan and tea polyphenols, and determine the effect of their contents on the water vapor permeability (WVP) and mechanical properties (tensile strength and elongation at break) of the films. Different ratios of tea polyphenols were incorporated into the curdlan-based films to improve their properties. The results obtained showed that the tensile strength and elongation at break of films were likely to be significantly decreased by adding tea polyphenols, especially at a content of 0.6%, which resulted in a 50% decrease. Meanwhile, the WVP and moisture content of the films was also decreased. However, a low WVP can prevent moisture loss from food. Other film properties, such as antioxidant efficiency, were also investigated. The results showed that the antioxidant potential of the film can be improved by tea polyphenols. The composite films were also applied to the Preservation of chilled Meat, which resulted in the shelf life being extended by about 3–5 days. Some properties, such as water resistance and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging capacity of the composite film, were improved

  • Preparation of Gallic Acid-Grafted Chitosan Using Recombinant Bacterial Laccase and Its Application in Chilled Meat Preservation.
    Frontiers in microbiology, 2018
    Co-Authors: Meixia Zheng, Chong Zhang, Ying Zhou, Haizen Zhao, Xiaomei Bie
    Abstract:

    To improve the antibacterial and antioxidant properties of chitosan (CS), CS grafted with gallic acid (GA) using recombinant bacterial laccase from Bacillus vallismortis fmb-103 (fmb-rL103) as a catalyst. The structures of grafted chitosans were identified using Fourier transform infrared spectroscopy (FT-IR) and UV visible spectrum (UV-Vis spectroscopy). After gallic acid grafting, the antibacterial properties of chitosans against Pseudomonas, Acinetobacter, Brochothrix thermosphacta, Escherichia coli, Staphylococcus aureus, Salmonella, and Listeria monocytogenes were significantly improved. Meanwhile, 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging results showed that the antioxidant properties of grafted CS increased as well. The preservative effects of the grafted chitosan on chilled Meat were then investigated. For this purpose, the quality indexes of the chilled Meat during the storage were monitored, including total bacterial count, total basic volatile nitrogen (TVB-N) content, pH value, color and thiobarbituric acid reactive substances (TBARS) and so on. The results showed that coating with the grafted chitosan retarded the growth of spoilage bacteria, and decreased TVB-N and TBARS values of Meat. The shelf life of chilled Meat coated by CS grafted with GA (GA-g-CS) also extended from 6 days to 18 days at 4°C. These results provided a theoretical basis for the future application of the GA-g-CS in the Preservation of chilled Meat. Highlights: (1)The temperature and pH-stable bacterial laccase was used to synthesize gallic acid grafted chitosan.(2)Antioxidant and antibacterial properties of chitosan were improved through grafting gallic acid.(3)Storage properties of chilled Meat were improved by coating with gallic acid grafted chitosan.