Effects of gelatine, alginate, glycerol, sorbitol, and flavedo extract on biofilms’ properties

Nguyen, H. K. N. and Bach, L. G. and Tran, T. T. and UNSPECIFIED (2024) Effects of gelatine, alginate, glycerol, sorbitol, and flavedo extract on biofilms’ properties. International Food Research Journal (Malaysia), 31. pp. 1298-1310. ISSN 2231 7546

Edible components incorporated into biofilms have demonstrated numerous benefits and promising potentials for diverse applications in food technology. The present work investigated the impact of various film-forming ingredients, including pectin, alginate, gelatine, glycerol, sorbitol, and flavedo extract of Citrus maxima (Burm.) Merr. pomelo on the morphological, mechanical, microstructural, thermogravimetric, antioxidant, and antibacterial properties of films. The PGS 5 film, formulated with 85% pectin solution, 5% gelatine solution, 5% sorbitol, and 5% flavedo extract, exhibited superior morphological characteristics, optimal mechanical properties (tensile strength: 9.87 ± 0.19 MPa; elongation at break: 50 ± 1.39%; and thickness: 0.149 ± 0.003), improved heat resistance, poor optical transmittance, and enhanced scavenging ability for free radicals DPPH (23.76 ± 2.314%) and ABTS (22.71 ± 1.95%). Despite inducing minor structural changes and intermolecular interactions, the supplemented film with 5% flavedo extract demonstrated resistance to various pathogenic bacterial strains. These findings suggested the potential use of the developed PGS 5 film with flavedo extract for food applications.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(05)%202024/17%20-...

Abstract

Edible components incorporated into biofilms have demonstrated numerous benefits and promising potentials for diverse applications in food technology. The present work investigated the impact of various film-forming ingredients, including pectin, alginate, gelatine, glycerol, sorbitol, and flavedo extract of Citrus maxima (Burm.) Merr. pomelo on the morphological, mechanical, microstructural, thermogravimetric, antioxidant, and antibacterial properties of films. The PGS 5 film, formulated with 85% pectin solution, 5% gelatine solution, 5% sorbitol, and 5% flavedo extract, exhibited superior morphological characteristics, optimal mechanical properties (tensile strength: 9.87 ± 0.19 MPa; elongation at break: 50 ± 1.39%; and thickness: 0.149 ± 0.003), improved heat resistance, poor optical transmittance, and enhanced scavenging ability for free radicals DPPH (23.76 ± 2.314%) and ABTS (22.71 ± 1.95%). Despite inducing minor structural changes and intermolecular interactions, the supplemented film with 5% flavedo extract demonstrated resistance to various pathogenic bacterial strains. These findings suggested the potential use of the developed PGS 5 film with flavedo extract for food applications.

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Item Type:	Article
AGROVOC Term:	biofilms (microbiology)
AGROVOC Term:	alginates
AGROVOC Term:	glycerol
AGROVOC Term:	sorbitol
AGROVOC Term:	pectins
AGROVOC Term:	fruit extracts
AGROVOC Term:	Citrus maxima
AGROVOC Term:	food processing
AGROVOC Term:	pathogenic bacteria
AGROVOC Term:	mechanical properties
Geographical Term:	Vietnam
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	06 May 2026 12:41
Last Modified:	06 May 2026 12:41
URI:	http://webagris.upm.edu.my/id/eprint/3359

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