Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties

Abstract Cellulose and ulvan were extracted sequentially from the green seaweed Ulva lactuca and were used for the development of edible films with natural antioxidant properties. The composite films were composed of cellulose, polyvinyl alcohol, glycerol as plasticizer and different ulvan concentra...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Gomaa, Mohamed [verfasserIn] Al-Badaani, Arwa A. Hifney, Awatief F. Adam, Mahmoud S.

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Biorefinery Composite film Ulvan Moisture sorption Antioxidant activity Food simulant

Anmerkung:	© The Author(s) 2022

Übergeordnetes Werk:	Enthalten in: Journal of applied phycology - Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989, 34(2022), 5 vom: 22. Juni, Seite 2615-2626
Übergeordnetes Werk:	volume:34 ; year:2022 ; number:5 ; day:22 ; month:06 ; pages:2615-2626

Links:	Volltext

DOI / URN:	10.1007/s10811-022-02786-z

Katalog-ID:	SPR048198390

Internformat


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100	1		\|a Gomaa, Mohamed \|e verfasserin \|0 (orcid)0000-0003-1544-3042 \|4 aut
245	1	0	\|a Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties
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520			\|a Abstract Cellulose and ulvan were extracted sequentially from the green seaweed Ulva lactuca and were used for the development of edible films with natural antioxidant properties. The composite films were composed of cellulose, polyvinyl alcohol, glycerol as plasticizer and different ulvan concentrations. The interaction between ulvan and film components was described by FT-IR analysis, which confirmed the formation of hydrogen bonding interactions between cellulose and ulvan. The incorporation of ulvan into the cellulose films markedly increased film thickness, water solubility and water vapor permeability, whereas the oxygen permeability was decreased. Additionally, the composite films showed good barrier properties against UV and visible light. The moisture sorption of the films was modelized using Peleg's model which exhibited a satisfactory fitting to the experimental data. The thermal stability was markedly enhanced in the presence of high concentration of ulvan. Furthermore, the incorporation of ulvan to cellulose films enhanced its antioxidant properties as measured by total antioxidant assay (TAC), ferric reducing antioxidant power (FRAP), hydroxyl radical scavenging activity (HRSA) and iron chelating activity (ICA). The use of water and 3% acetic acid as food simulants indicated that the FRAP was higher in case of water, while the opposite trend was observed for the HRSA and ICA. Overall, the developed cellulose/ulvan films could have potential uses in food packaging to promote the shelf-life of different food products.
650		4	\|a Biorefinery \|7 (dpeaa)DE-He213
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650		4	\|a Antioxidant activity \|7 (dpeaa)DE-He213
650		4	\|a Food simulant \|7 (dpeaa)DE-He213
700	1		\|a Al-Badaani, Arwa A. \|4 aut
700	1		\|a Hifney, Awatief F. \|4 aut
700	1		\|a Adam, Mahmoud S. \|4 aut
773	0	8	\|i Enthalten in \|t Journal of applied phycology \|d Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989 \|g 34(2022), 5 vom: 22. Juni, Seite 2615-2626 \|w (DE-627)270429980 \|w (DE-600)1477703-4 \|x 1573-5176 \|7 nnns
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856	4	0	\|u https://dx.doi.org/10.1007/s10811-022-02786-z \|z kostenfrei \|3 Volltext
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912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_32
912			\|a GBV_ILN_39
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_74
912			\|a GBV_ILN_90
912			\|a GBV_ILN_95
912			\|a GBV_ILN_100
912			\|a GBV_ILN_101
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_120
912			\|a GBV_ILN_138
912			\|a GBV_ILN_150
912			\|a GBV_ILN_151
912			\|a GBV_ILN_152
912			\|a GBV_ILN_161
912			\|a GBV_ILN_170
912			\|a GBV_ILN_171
912			\|a GBV_ILN_187
912			\|a GBV_ILN_213
912			\|a GBV_ILN_224
912			\|a GBV_ILN_230
912			\|a GBV_ILN_250
912			\|a GBV_ILN_281
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_370
912			\|a GBV_ILN_381
912			\|a GBV_ILN_602
912			\|a GBV_ILN_636
912			\|a GBV_ILN_702
912			\|a GBV_ILN_2001
912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2004
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2006
912			\|a GBV_ILN_2007
912			\|a GBV_ILN_2008
912			\|a GBV_ILN_2009
912			\|a GBV_ILN_2010
912			\|a GBV_ILN_2011
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_2015
912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2026
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2031
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2037
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2039
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2057
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2088
912			\|a GBV_ILN_2093
912			\|a GBV_ILN_2106
912			\|a GBV_ILN_2107
912			\|a GBV_ILN_2108
912			\|a GBV_ILN_2110
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2144
912			\|a GBV_ILN_2147
912			\|a GBV_ILN_2148
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2188
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2232
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2360
912			\|a GBV_ILN_2446
912			\|a GBV_ILN_2470
912			\|a GBV_ILN_2472
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_2522
912			\|a GBV_ILN_2548
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4046
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4246
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4328
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4336
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
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author_variant	m g mg a a a b aaa aaab a f h af afh m s a ms msa
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publishDate	2022
allfields	10.1007/s10811-022-02786-z doi (DE-627)SPR048198390 (SPR)s10811-022-02786-z-e DE-627 ger DE-627 rakwb eng Gomaa, Mohamed verfasserin (orcid)0000-0003-1544-3042 aut Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Cellulose and ulvan were extracted sequentially from the green seaweed Ulva lactuca and were used for the development of edible films with natural antioxidant properties. The composite films were composed of cellulose, polyvinyl alcohol, glycerol as plasticizer and different ulvan concentrations. The interaction between ulvan and film components was described by FT-IR analysis, which confirmed the formation of hydrogen bonding interactions between cellulose and ulvan. The incorporation of ulvan into the cellulose films markedly increased film thickness, water solubility and water vapor permeability, whereas the oxygen permeability was decreased. Additionally, the composite films showed good barrier properties against UV and visible light. The moisture sorption of the films was modelized using Peleg's model which exhibited a satisfactory fitting to the experimental data. The thermal stability was markedly enhanced in the presence of high concentration of ulvan. Furthermore, the incorporation of ulvan to cellulose films enhanced its antioxidant properties as measured by total antioxidant assay (TAC), ferric reducing antioxidant power (FRAP), hydroxyl radical scavenging activity (HRSA) and iron chelating activity (ICA). The use of water and 3% acetic acid as food simulants indicated that the FRAP was higher in case of water, while the opposite trend was observed for the HRSA and ICA. Overall, the developed cellulose/ulvan films could have potential uses in food packaging to promote the shelf-life of different food products. Biorefinery (dpeaa)DE-He213 Composite film (dpeaa)DE-He213 Ulvan (dpeaa)DE-He213 Moisture sorption (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Food simulant (dpeaa)DE-He213 Al-Badaani, Arwa A. aut Hifney, Awatief F. aut Adam, Mahmoud S. aut Enthalten in Journal of applied phycology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989 34(2022), 5 vom: 22. Juni, Seite 2615-2626 (DE-627)270429980 (DE-600)1477703-4 1573-5176 nnns volume:34 year:2022 number:5 day:22 month:06 pages:2615-2626 https://dx.doi.org/10.1007/s10811-022-02786-z kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_381 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2360 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 34 2022 5 22 06 2615-2626
spelling	10.1007/s10811-022-02786-z doi (DE-627)SPR048198390 (SPR)s10811-022-02786-z-e DE-627 ger DE-627 rakwb eng Gomaa, Mohamed verfasserin (orcid)0000-0003-1544-3042 aut Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Cellulose and ulvan were extracted sequentially from the green seaweed Ulva lactuca and were used for the development of edible films with natural antioxidant properties. The composite films were composed of cellulose, polyvinyl alcohol, glycerol as plasticizer and different ulvan concentrations. The interaction between ulvan and film components was described by FT-IR analysis, which confirmed the formation of hydrogen bonding interactions between cellulose and ulvan. The incorporation of ulvan into the cellulose films markedly increased film thickness, water solubility and water vapor permeability, whereas the oxygen permeability was decreased. Additionally, the composite films showed good barrier properties against UV and visible light. The moisture sorption of the films was modelized using Peleg's model which exhibited a satisfactory fitting to the experimental data. The thermal stability was markedly enhanced in the presence of high concentration of ulvan. Furthermore, the incorporation of ulvan to cellulose films enhanced its antioxidant properties as measured by total antioxidant assay (TAC), ferric reducing antioxidant power (FRAP), hydroxyl radical scavenging activity (HRSA) and iron chelating activity (ICA). The use of water and 3% acetic acid as food simulants indicated that the FRAP was higher in case of water, while the opposite trend was observed for the HRSA and ICA. Overall, the developed cellulose/ulvan films could have potential uses in food packaging to promote the shelf-life of different food products. Biorefinery (dpeaa)DE-He213 Composite film (dpeaa)DE-He213 Ulvan (dpeaa)DE-He213 Moisture sorption (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Food simulant (dpeaa)DE-He213 Al-Badaani, Arwa A. aut Hifney, Awatief F. aut Adam, Mahmoud S. aut Enthalten in Journal of applied phycology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989 34(2022), 5 vom: 22. Juni, Seite 2615-2626 (DE-627)270429980 (DE-600)1477703-4 1573-5176 nnns volume:34 year:2022 number:5 day:22 month:06 pages:2615-2626 https://dx.doi.org/10.1007/s10811-022-02786-z kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_381 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2360 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 34 2022 5 22 06 2615-2626
allfields_unstemmed	10.1007/s10811-022-02786-z doi (DE-627)SPR048198390 (SPR)s10811-022-02786-z-e DE-627 ger DE-627 rakwb eng Gomaa, Mohamed verfasserin (orcid)0000-0003-1544-3042 aut Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Cellulose and ulvan were extracted sequentially from the green seaweed Ulva lactuca and were used for the development of edible films with natural antioxidant properties. The composite films were composed of cellulose, polyvinyl alcohol, glycerol as plasticizer and different ulvan concentrations. The interaction between ulvan and film components was described by FT-IR analysis, which confirmed the formation of hydrogen bonding interactions between cellulose and ulvan. The incorporation of ulvan into the cellulose films markedly increased film thickness, water solubility and water vapor permeability, whereas the oxygen permeability was decreased. Additionally, the composite films showed good barrier properties against UV and visible light. The moisture sorption of the films was modelized using Peleg's model which exhibited a satisfactory fitting to the experimental data. The thermal stability was markedly enhanced in the presence of high concentration of ulvan. Furthermore, the incorporation of ulvan to cellulose films enhanced its antioxidant properties as measured by total antioxidant assay (TAC), ferric reducing antioxidant power (FRAP), hydroxyl radical scavenging activity (HRSA) and iron chelating activity (ICA). The use of water and 3% acetic acid as food simulants indicated that the FRAP was higher in case of water, while the opposite trend was observed for the HRSA and ICA. Overall, the developed cellulose/ulvan films could have potential uses in food packaging to promote the shelf-life of different food products. Biorefinery (dpeaa)DE-He213 Composite film (dpeaa)DE-He213 Ulvan (dpeaa)DE-He213 Moisture sorption (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Food simulant (dpeaa)DE-He213 Al-Badaani, Arwa A. aut Hifney, Awatief F. aut Adam, Mahmoud S. aut Enthalten in Journal of applied phycology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989 34(2022), 5 vom: 22. Juni, Seite 2615-2626 (DE-627)270429980 (DE-600)1477703-4 1573-5176 nnns volume:34 year:2022 number:5 day:22 month:06 pages:2615-2626 https://dx.doi.org/10.1007/s10811-022-02786-z kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_381 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2360 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 34 2022 5 22 06 2615-2626
allfieldsGer	10.1007/s10811-022-02786-z doi (DE-627)SPR048198390 (SPR)s10811-022-02786-z-e DE-627 ger DE-627 rakwb eng Gomaa, Mohamed verfasserin (orcid)0000-0003-1544-3042 aut Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Cellulose and ulvan were extracted sequentially from the green seaweed Ulva lactuca and were used for the development of edible films with natural antioxidant properties. The composite films were composed of cellulose, polyvinyl alcohol, glycerol as plasticizer and different ulvan concentrations. The interaction between ulvan and film components was described by FT-IR analysis, which confirmed the formation of hydrogen bonding interactions between cellulose and ulvan. The incorporation of ulvan into the cellulose films markedly increased film thickness, water solubility and water vapor permeability, whereas the oxygen permeability was decreased. Additionally, the composite films showed good barrier properties against UV and visible light. The moisture sorption of the films was modelized using Peleg's model which exhibited a satisfactory fitting to the experimental data. The thermal stability was markedly enhanced in the presence of high concentration of ulvan. Furthermore, the incorporation of ulvan to cellulose films enhanced its antioxidant properties as measured by total antioxidant assay (TAC), ferric reducing antioxidant power (FRAP), hydroxyl radical scavenging activity (HRSA) and iron chelating activity (ICA). The use of water and 3% acetic acid as food simulants indicated that the FRAP was higher in case of water, while the opposite trend was observed for the HRSA and ICA. Overall, the developed cellulose/ulvan films could have potential uses in food packaging to promote the shelf-life of different food products. Biorefinery (dpeaa)DE-He213 Composite film (dpeaa)DE-He213 Ulvan (dpeaa)DE-He213 Moisture sorption (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Food simulant (dpeaa)DE-He213 Al-Badaani, Arwa A. aut Hifney, Awatief F. aut Adam, Mahmoud S. aut Enthalten in Journal of applied phycology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989 34(2022), 5 vom: 22. Juni, Seite 2615-2626 (DE-627)270429980 (DE-600)1477703-4 1573-5176 nnns volume:34 year:2022 number:5 day:22 month:06 pages:2615-2626 https://dx.doi.org/10.1007/s10811-022-02786-z kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_381 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2360 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 34 2022 5 22 06 2615-2626
allfieldsSound	10.1007/s10811-022-02786-z doi (DE-627)SPR048198390 (SPR)s10811-022-02786-z-e DE-627 ger DE-627 rakwb eng Gomaa, Mohamed verfasserin (orcid)0000-0003-1544-3042 aut Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Cellulose and ulvan were extracted sequentially from the green seaweed Ulva lactuca and were used for the development of edible films with natural antioxidant properties. The composite films were composed of cellulose, polyvinyl alcohol, glycerol as plasticizer and different ulvan concentrations. The interaction between ulvan and film components was described by FT-IR analysis, which confirmed the formation of hydrogen bonding interactions between cellulose and ulvan. The incorporation of ulvan into the cellulose films markedly increased film thickness, water solubility and water vapor permeability, whereas the oxygen permeability was decreased. Additionally, the composite films showed good barrier properties against UV and visible light. The moisture sorption of the films was modelized using Peleg's model which exhibited a satisfactory fitting to the experimental data. The thermal stability was markedly enhanced in the presence of high concentration of ulvan. Furthermore, the incorporation of ulvan to cellulose films enhanced its antioxidant properties as measured by total antioxidant assay (TAC), ferric reducing antioxidant power (FRAP), hydroxyl radical scavenging activity (HRSA) and iron chelating activity (ICA). The use of water and 3% acetic acid as food simulants indicated that the FRAP was higher in case of water, while the opposite trend was observed for the HRSA and ICA. Overall, the developed cellulose/ulvan films could have potential uses in food packaging to promote the shelf-life of different food products. Biorefinery (dpeaa)DE-He213 Composite film (dpeaa)DE-He213 Ulvan (dpeaa)DE-He213 Moisture sorption (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Food simulant (dpeaa)DE-He213 Al-Badaani, Arwa A. aut Hifney, Awatief F. aut Adam, Mahmoud S. aut Enthalten in Journal of applied phycology Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989 34(2022), 5 vom: 22. Juni, Seite 2615-2626 (DE-627)270429980 (DE-600)1477703-4 1573-5176 nnns volume:34 year:2022 number:5 day:22 month:06 pages:2615-2626 https://dx.doi.org/10.1007/s10811-022-02786-z kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_381 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2360 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 34 2022 5 22 06 2615-2626
language	English
source	Enthalten in Journal of applied phycology 34(2022), 5 vom: 22. Juni, Seite 2615-2626 volume:34 year:2022 number:5 day:22 month:06 pages:2615-2626
sourceStr	Enthalten in Journal of applied phycology 34(2022), 5 vom: 22. Juni, Seite 2615-2626 volume:34 year:2022 number:5 day:22 month:06 pages:2615-2626
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Biorefinery Composite film Ulvan Moisture sorption Antioxidant activity Food simulant
isfreeaccess_bool	true
container_title	Journal of applied phycology
authorswithroles_txt_mv	Gomaa, Mohamed @@aut@@ Al-Badaani, Arwa A. @@aut@@ Hifney, Awatief F. @@aut@@ Adam, Mahmoud S. @@aut@@
publishDateDaySort_date	2022-06-22T00:00:00Z
hierarchy_top_id	270429980
id	SPR048198390
language_de	englisch
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author	Gomaa, Mohamed
spellingShingle	Gomaa, Mohamed misc Biorefinery misc Composite film misc Ulvan misc Moisture sorption misc Antioxidant activity misc Food simulant Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties
authorStr	Gomaa, Mohamed
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topic_title	Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties Biorefinery (dpeaa)DE-He213 Composite film (dpeaa)DE-He213 Ulvan (dpeaa)DE-He213 Moisture sorption (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Food simulant (dpeaa)DE-He213
topic	misc Biorefinery misc Composite film misc Ulvan misc Moisture sorption misc Antioxidant activity misc Food simulant
topic_unstemmed	misc Biorefinery misc Composite film misc Ulvan misc Moisture sorption misc Antioxidant activity misc Food simulant
topic_browse	misc Biorefinery misc Composite film misc Ulvan misc Moisture sorption misc Antioxidant activity misc Food simulant
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title	Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties
ctrlnum	(DE-627)SPR048198390 (SPR)s10811-022-02786-z-e
title_full	Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties
author_sort	Gomaa, Mohamed
journal	Journal of applied phycology
journalStr	Journal of applied phycology
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author_browse	Gomaa, Mohamed Al-Badaani, Arwa A. Hifney, Awatief F. Adam, Mahmoud S.
container_volume	34
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author-letter	Gomaa, Mohamed
doi_str_mv	10.1007/s10811-022-02786-z
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title_sort	utilization of cellulose and ulvan from the green seaweed ulva lactuca in the development of composite edible films with natural antioxidant properties
title_auth	Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties
abstract	Abstract Cellulose and ulvan were extracted sequentially from the green seaweed Ulva lactuca and were used for the development of edible films with natural antioxidant properties. The composite films were composed of cellulose, polyvinyl alcohol, glycerol as plasticizer and different ulvan concentrations. The interaction between ulvan and film components was described by FT-IR analysis, which confirmed the formation of hydrogen bonding interactions between cellulose and ulvan. The incorporation of ulvan into the cellulose films markedly increased film thickness, water solubility and water vapor permeability, whereas the oxygen permeability was decreased. Additionally, the composite films showed good barrier properties against UV and visible light. The moisture sorption of the films was modelized using Peleg's model which exhibited a satisfactory fitting to the experimental data. The thermal stability was markedly enhanced in the presence of high concentration of ulvan. Furthermore, the incorporation of ulvan to cellulose films enhanced its antioxidant properties as measured by total antioxidant assay (TAC), ferric reducing antioxidant power (FRAP), hydroxyl radical scavenging activity (HRSA) and iron chelating activity (ICA). The use of water and 3% acetic acid as food simulants indicated that the FRAP was higher in case of water, while the opposite trend was observed for the HRSA and ICA. Overall, the developed cellulose/ulvan films could have potential uses in food packaging to promote the shelf-life of different food products. © The Author(s) 2022
abstractGer	Abstract Cellulose and ulvan were extracted sequentially from the green seaweed Ulva lactuca and were used for the development of edible films with natural antioxidant properties. The composite films were composed of cellulose, polyvinyl alcohol, glycerol as plasticizer and different ulvan concentrations. The interaction between ulvan and film components was described by FT-IR analysis, which confirmed the formation of hydrogen bonding interactions between cellulose and ulvan. The incorporation of ulvan into the cellulose films markedly increased film thickness, water solubility and water vapor permeability, whereas the oxygen permeability was decreased. Additionally, the composite films showed good barrier properties against UV and visible light. The moisture sorption of the films was modelized using Peleg's model which exhibited a satisfactory fitting to the experimental data. The thermal stability was markedly enhanced in the presence of high concentration of ulvan. Furthermore, the incorporation of ulvan to cellulose films enhanced its antioxidant properties as measured by total antioxidant assay (TAC), ferric reducing antioxidant power (FRAP), hydroxyl radical scavenging activity (HRSA) and iron chelating activity (ICA). The use of water and 3% acetic acid as food simulants indicated that the FRAP was higher in case of water, while the opposite trend was observed for the HRSA and ICA. Overall, the developed cellulose/ulvan films could have potential uses in food packaging to promote the shelf-life of different food products. © The Author(s) 2022
abstract_unstemmed	Abstract Cellulose and ulvan were extracted sequentially from the green seaweed Ulva lactuca and were used for the development of edible films with natural antioxidant properties. The composite films were composed of cellulose, polyvinyl alcohol, glycerol as plasticizer and different ulvan concentrations. The interaction between ulvan and film components was described by FT-IR analysis, which confirmed the formation of hydrogen bonding interactions between cellulose and ulvan. The incorporation of ulvan into the cellulose films markedly increased film thickness, water solubility and water vapor permeability, whereas the oxygen permeability was decreased. Additionally, the composite films showed good barrier properties against UV and visible light. The moisture sorption of the films was modelized using Peleg's model which exhibited a satisfactory fitting to the experimental data. The thermal stability was markedly enhanced in the presence of high concentration of ulvan. Furthermore, the incorporation of ulvan to cellulose films enhanced its antioxidant properties as measured by total antioxidant assay (TAC), ferric reducing antioxidant power (FRAP), hydroxyl radical scavenging activity (HRSA) and iron chelating activity (ICA). The use of water and 3% acetic acid as food simulants indicated that the FRAP was higher in case of water, while the opposite trend was observed for the HRSA and ICA. Overall, the developed cellulose/ulvan films could have potential uses in food packaging to promote the shelf-life of different food products. © The Author(s) 2022
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container_issue	5
title_short	Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties
url	https://dx.doi.org/10.1007/s10811-022-02786-z
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author2	Al-Badaani, Arwa A. Hifney, Awatief F. Adam, Mahmoud S.
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doi_str	10.1007/s10811-022-02786-z
up_date	2024-07-03T17:39:27.738Z
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fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR048198390</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230509112356.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">220925s2022 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s10811-022-02786-z</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR048198390</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s10811-022-02786-z-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Gomaa, Mohamed</subfield><subfield code="e">verfasserin</subfield><subfield code="0">(orcid)0000-0003-1544-3042</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s) 2022</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Cellulose and ulvan were extracted sequentially from the green seaweed Ulva lactuca and were used for the development of edible films with natural antioxidant properties. The composite films were composed of cellulose, polyvinyl alcohol, glycerol as plasticizer and different ulvan concentrations. The interaction between ulvan and film components was described by FT-IR analysis, which confirmed the formation of hydrogen bonding interactions between cellulose and ulvan. The incorporation of ulvan into the cellulose films markedly increased film thickness, water solubility and water vapor permeability, whereas the oxygen permeability was decreased. Additionally, the composite films showed good barrier properties against UV and visible light. The moisture sorption of the films was modelized using Peleg's model which exhibited a satisfactory fitting to the experimental data. The thermal stability was markedly enhanced in the presence of high concentration of ulvan. Furthermore, the incorporation of ulvan to cellulose films enhanced its antioxidant properties as measured by total antioxidant assay (TAC), ferric reducing antioxidant power (FRAP), hydroxyl radical scavenging activity (HRSA) and iron chelating activity (ICA). The use of water and 3% acetic acid as food simulants indicated that the FRAP was higher in case of water, while the opposite trend was observed for the HRSA and ICA. Overall, the developed cellulose/ulvan films could have potential uses in food packaging to promote the shelf-life of different food products.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Biorefinery</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Composite film</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Ulvan</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Moisture sorption</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Antioxidant activity</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food simulant</subfield><subfield code="7">(dpeaa)DE-He213</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Al-Badaani, Arwa A.</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Hifney, Awatief F.</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Adam, Mahmoud S.</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of applied phycology</subfield><subfield code="d">Dordrecht [u.a.] : Springer Science + Business Media B.V, 1989</subfield><subfield code="g">34(2022), 5 vom: 22. Juni, Seite 2615-2626</subfield><subfield code="w">(DE-627)270429980</subfield><subfield code="w">(DE-600)1477703-4</subfield><subfield code="x">1573-5176</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:34</subfield><subfield code="g">year:2022</subfield><subfield code="g">number:5</subfield><subfield code="g">day:22</subfield><subfield code="g">month:06</subfield><subfield code="g">pages:2615-2626</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://dx.doi.org/10.1007/s10811-022-02786-z</subfield><subfield code="z">kostenfrei</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_SPRINGER</subfield></datafield><datafield tag="912" 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Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties

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