Photosensitizer-induced cross-linking: A novel approach for improvement of physicochemical and structural properties of gelatin edible films

Masoumeh Taghizadeh, Mohammad Amin Mohammadifar, Ehsan Sadeghi, Milad Rouhi, Reza Mohammadi*, Fatemeh Askari, Amir Mohammad Mortazavian, Mohaddeseh Kariminejad

*Corresponding author for this work

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Abstract

This study investigated a novel method of photosensitizer-induced cross-linking (using riboflavin as a sensitizer) to improve the structural and physicochemical properties of gelatin-based edible films with different glycerol concentrations (25% and 50%) during different UV exposure times (2, 4 and 6 h). The films' tensile strength was enhanced significantly for both glycerol concentrations with increasing UV exposure times compared to the control film, so that the highest tensile strength was observed for films with 25% glycerol and 6 h of UV exposure (25%-6 h). The films' tensile strength declined and the elongation at break increased about three times when the glycerol concentration was increased to 50% with 6 h exposure. The photosensitizer-induced cross-linking significantly reduced the films' solubility and permeability. The UV-treated films exhibited very good barrier properties against UV, with zero light transmission at a wavelength of 200 to 350 nm. Moreover, no toxicity was found in any of the films. In addition, Fourier transform infrared spectroscopy and differential scanning calorimetry findings revealed a good interaction between functional groups of riboflavin (as the sensitizer) and gelatin in the 25%-6 h film. Therefore, this new method can be a suitable alternative to chemical methods of cross-linking biopolymers.
Original languageEnglish
JournalFood Research International
Volume112
Pages (from-to)90-97
ISSN0963-9969
DOIs
Publication statusPublished - 2018

Cite this

Taghizadeh, Masoumeh ; Mohammadifar, Mohammad Amin ; Sadeghi, Ehsan ; Rouhi, Milad ; Mohammadi, Reza ; Askari, Fatemeh ; Mortazavian, Amir Mohammad ; Kariminejad, Mohaddeseh. / Photosensitizer-induced cross-linking: A novel approach for improvement of physicochemical and structural properties of gelatin edible films. In: Food Research International. 2018 ; Vol. 112. pp. 90-97.
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title = "Photosensitizer-induced cross-linking: A novel approach for improvement of physicochemical and structural properties of gelatin edible films",
abstract = "This study investigated a novel method of photosensitizer-induced cross-linking (using riboflavin as a sensitizer) to improve the structural and physicochemical properties of gelatin-based edible films with different glycerol concentrations (25{\%} and 50{\%}) during different UV exposure times (2, 4 and 6 h). The films' tensile strength was enhanced significantly for both glycerol concentrations with increasing UV exposure times compared to the control film, so that the highest tensile strength was observed for films with 25{\%} glycerol and 6 h of UV exposure (25{\%}-6 h). The films' tensile strength declined and the elongation at break increased about three times when the glycerol concentration was increased to 50{\%} with 6 h exposure. The photosensitizer-induced cross-linking significantly reduced the films' solubility and permeability. The UV-treated films exhibited very good barrier properties against UV, with zero light transmission at a wavelength of 200 to 350 nm. Moreover, no toxicity was found in any of the films. In addition, Fourier transform infrared spectroscopy and differential scanning calorimetry findings revealed a good interaction between functional groups of riboflavin (as the sensitizer) and gelatin in the 25{\%}-6 h film. Therefore, this new method can be a suitable alternative to chemical methods of cross-linking biopolymers.",
author = "Masoumeh Taghizadeh and Mohammadifar, {Mohammad Amin} and Ehsan Sadeghi and Milad Rouhi and Reza Mohammadi and Fatemeh Askari and Mortazavian, {Amir Mohammad} and Mohaddeseh Kariminejad",
year = "2018",
doi = "10.1016/j.foodres.2018.06.010",
language = "English",
volume = "112",
pages = "90--97",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",

}

Photosensitizer-induced cross-linking: A novel approach for improvement of physicochemical and structural properties of gelatin edible films. / Taghizadeh, Masoumeh; Mohammadifar, Mohammad Amin; Sadeghi, Ehsan; Rouhi, Milad; Mohammadi, Reza; Askari, Fatemeh; Mortazavian, Amir Mohammad; Kariminejad, Mohaddeseh.

In: Food Research International, Vol. 112, 2018, p. 90-97.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Photosensitizer-induced cross-linking: A novel approach for improvement of physicochemical and structural properties of gelatin edible films

AU - Taghizadeh, Masoumeh

AU - Mohammadifar, Mohammad Amin

AU - Sadeghi, Ehsan

AU - Rouhi, Milad

AU - Mohammadi, Reza

AU - Askari, Fatemeh

AU - Mortazavian, Amir Mohammad

AU - Kariminejad, Mohaddeseh

PY - 2018

Y1 - 2018

N2 - This study investigated a novel method of photosensitizer-induced cross-linking (using riboflavin as a sensitizer) to improve the structural and physicochemical properties of gelatin-based edible films with different glycerol concentrations (25% and 50%) during different UV exposure times (2, 4 and 6 h). The films' tensile strength was enhanced significantly for both glycerol concentrations with increasing UV exposure times compared to the control film, so that the highest tensile strength was observed for films with 25% glycerol and 6 h of UV exposure (25%-6 h). The films' tensile strength declined and the elongation at break increased about three times when the glycerol concentration was increased to 50% with 6 h exposure. The photosensitizer-induced cross-linking significantly reduced the films' solubility and permeability. The UV-treated films exhibited very good barrier properties against UV, with zero light transmission at a wavelength of 200 to 350 nm. Moreover, no toxicity was found in any of the films. In addition, Fourier transform infrared spectroscopy and differential scanning calorimetry findings revealed a good interaction between functional groups of riboflavin (as the sensitizer) and gelatin in the 25%-6 h film. Therefore, this new method can be a suitable alternative to chemical methods of cross-linking biopolymers.

AB - This study investigated a novel method of photosensitizer-induced cross-linking (using riboflavin as a sensitizer) to improve the structural and physicochemical properties of gelatin-based edible films with different glycerol concentrations (25% and 50%) during different UV exposure times (2, 4 and 6 h). The films' tensile strength was enhanced significantly for both glycerol concentrations with increasing UV exposure times compared to the control film, so that the highest tensile strength was observed for films with 25% glycerol and 6 h of UV exposure (25%-6 h). The films' tensile strength declined and the elongation at break increased about three times when the glycerol concentration was increased to 50% with 6 h exposure. The photosensitizer-induced cross-linking significantly reduced the films' solubility and permeability. The UV-treated films exhibited very good barrier properties against UV, with zero light transmission at a wavelength of 200 to 350 nm. Moreover, no toxicity was found in any of the films. In addition, Fourier transform infrared spectroscopy and differential scanning calorimetry findings revealed a good interaction between functional groups of riboflavin (as the sensitizer) and gelatin in the 25%-6 h film. Therefore, this new method can be a suitable alternative to chemical methods of cross-linking biopolymers.

U2 - 10.1016/j.foodres.2018.06.010

DO - 10.1016/j.foodres.2018.06.010

M3 - Journal article

VL - 112

SP - 90

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JO - Food Research International

JF - Food Research International

SN - 0963-9969

ER -