Active packaging, such as edible film with antibacterial properties, can help extend the shelf life of food. The research aimed to develop a 3D printed gelatin edible film by using glycerol and Garcinia atroviridis extract (GAE). Mechanical properties of gelatin gel, physical, mechanical, and antimicrobial properties of edible film with glycerol and GAE were determined. Water solubility, total colour difference, and elongation of break of gelatin edible film increased as glycerol concentration increased (0-25% w/w), whereas tensile strength and Young's modulus value decreased from 26.5 to 4.64 MPa and 3.04 to 0.13 MPa, respectively. On the other hand, increasing GAE from 1 to 4% (w/w) increases elongation at break from 40.83 to 98.27%, while decreasing edible film tensile strength and gelatin gel hardness value from 8.94 to 6.21 MPa and 1848.67 to 999.67 g, respectively. Using 20% (w/w) glycerol and 4% (w/w) GAE, the best 3D printed film with low tensile strength (6.21 MPa), high elongation at break (98.27%), and antibacterial activity against S. aureus with 7.23 mm zone of inhibition was developed. It seems to have a great potentiality as an active packaging material for 3D printed gelatin edible film.
Resistant starch has potential health benefits but the factors affecting its formation in bread and baked products are not well studied. Here, the formation of resistant starch in wholemeal bread products was evaluated in relation to the processing conditions including fermentation time, temperature and the inclusion of palm oil as a vitamin source. The effects of each the factor were assessed using a full factorial design. The impact on final starch content of traditional sourdough fermentation of wholemeal rye bread, as well as the bulk fermentation process of wheat and wheat/oat blends of wholemeal bread, was also assessed by enzyme assay. Palm oil content was found to have a significant effect on the formation of resistant starch in all of the breads while fermentation time and temperature had no significant impact. Sourdough fermentation of rye bread was found to have a greater impact on resistant starch formation than bulk fermentation of wheat and wheat blend breads, most likely due the increased organic acid content of the sourdough process.
Ternary nanocomposites synergistically combine the material characteristics of three materials, altering the desired charge storage properties such as electrical conductivity, redox states, and surface area. Therefore, to improve the energy synergistic of SnO2, TiO2, and three-dimensional graphene, herein, we report a facile hydrothermal technique to synthesize a ternary nanocomposite of three-dimensional graphene-tin oxide-titanium dioxide (3DG-SnO2-TiO2). The synthesized ternary nanocomposite was characterized using material characterization techniques such as XRD, Raman spectroscopy, FTIR spectroscopy, FESEM, and EDXS. The surface area and porosity of the material were studied using Brunauer-Emmett-Teller (BET) studies. XRD studies showed the crystalline nature of the characteristic peaks of the individual materials, and FESEM studies revealed the deposition of SnO2-TiO2 on 3DG. The BET results show that incorporating 3DG into the SnO2-TiO2 binary nanocomposite increased its surface area compared to the binary composite. A three-electrode system compared the electrochemical performances of both the binary and ternary composites as a battery-type supercapacitor electrode in different molar KOH (1, 3, and 6 M) electrolytes. It was determined that the ternary nanocomposite electrode in 6 M KOH delivered a maximum specific capacitance of 232.7 C g-1 at 1 A g-1. An asymmetric supercapacitor (ASC) was fabricated based on 3DG-SnO2-TiO2 as a positive electrode and commercial activated carbon as a negative electrode (3DG-SnO2-TiO2//AC). The ASC delivered a maximum energy density of 28.6 Wh kg-1 at a power density of 367.7 W kg-1. Furthermore, the device delivered a superior cycling stability of ∼97% after 5000 cycles, showing its prospects as a commercial ASC electrode.