Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Novel Hydrogel Sodium Alginate Edible Active Coatings Development Rich in Thymol@halloysite. Application on “Tsalafouti” Traditional Greek Cheese Preservation Process

Aris E. Giannakas
* ORCID logo ,
Konstantinos Zaharioudakis
,
Eleni Kollia
ORCID logo ,
Anna Kopsacheili
,
Learda Avdylaj
,
Stavros Georgopoulos
,
Areti Leontiou
ORCID logo ,
Vassilios K. Karabagias
,
George Kehayias
,
Efthymia Ragkava
,
Charalampos Proestos
* ORCID logo ,
Constantinos E Salmas
* ORCID logo
Version 1 : Received: 11 September 2023 / Approved: 12 September 2023 / Online: 13 September 2023 (14:15:49 CEST)

A peer-reviewed article of this Preprint also exists.

Giannakas, A.E.; Zaharioudakis, K.; Kollia, E.; Kopsacheili, A.; Avdylaj, L.; Georgopoulos, S.; Leontiou, A.; Karabagias, V.K.; Kehayias, G.; Ragkava, E.; Proestos, C.; Salmas, C.E. The Development of a Novel Sodium Alginate-Based Edible Active Hydrogel Coating and Its Application on Traditional Greek Spreadable Cheese. Gels 2023, 9, 807. Giannakas, A.E.; Zaharioudakis, K.; Kollia, E.; Kopsacheili, A.; Avdylaj, L.; Georgopoulos, S.; Leontiou, A.; Karabagias, V.K.; Kehayias, G.; Ragkava, E.; Proestos, C.; Salmas, C.E. The Development of a Novel Sodium Alginate-Based Edible Active Hydrogel Coating and Its Application on Traditional Greek Spreadable Cheese. Gels 2023, 9, 807.

Abstract

The necessity to reduce the effect of the greenhouse phenomenon imposed the turn of the food packaging technology to the use of biobased raw materials decreasing the carbon dioxide fingerprint. In this direction alginates derived from brown algae species are of the most promising biobased biopolymers, used for development of edible active coatings, capable to protect food from oxidation/bacterial spoilage. In this study sodium alginate, which was plasticized with glycerol and mixed with a biobased thymol/natural halloysite nanohybrid, was used to develop novel edible active coatings. Active nanocomposite coatings developed by mixing of pure halloysite with sodium alginate/glycerol matrix were produced for comparison purposes. X-Ray and Fourier Transform Infrared Spectroscopy indicated higher compatibility of thymol/halloysite nanohybrid with sodium alginate/glycerol matrix compared to the relevant of pure halloysite. This increased compatibility led to higher tensile properties, water/oxygen barrier properties, and total antioxidant activity. All coating samples were applied as edible active coatings for “tsalafouti” spreadable soft cheese, exhibited a reduction of mesophilic microbial population of more than one log10(cfu/g) unit comparing with uncoated cheese. Moreover, the reduction of mesophilic microbial population was increased by increasing halloysite and thymol content which indicates the sodium alginate/glycerol/thymol/halloysite as promising edible active coatings for “tsalafouti”.

Keywords

hydrogel sodium alginate; active coating gel; thymol; halloysite nanotubes; hydrogels; gels; barrier properties; antioxidant activity; “tsalafouti” soft cheese preservation process;

Subject

Chemistry and Materials Science, Materials Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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