1
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Hamann D, Wlodarkievicz ME, Puton BMS, Fischer B, Colet R, Paroul N, Valduga E, Zeni J, Mignoni ML, Junges A, Backes GT, Cansian RL. Evaluation biodegradable films with green tea extract for interleafing sliced meat products. Food Chem 2024; 458:140159. [PMID: 38959804 DOI: 10.1016/j.foodchem.2024.140159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 06/12/2024] [Accepted: 06/17/2024] [Indexed: 07/05/2024]
Abstract
A selection of formulations with different polymers and concentrations of green tea extract was conducted for application as interleafs in sliced meat products. Films were formulated using cellulose acetate, corn starch, and chitosan with the addition of 1.0, 2.5, and 5.0% green tea extract. Higher antioxidant activity was observed with the 1.0% concentration of green tea extract (P < 0.05), regardless of the formulation, with continuous release of the extract for up to 60 days and average IC50 of 0.09 and 0.31 mg/mL for the corn starch and chitosan active films, respectively. Interleafing the sliced ham resulted in lower lipid oxidation after 60 days of storage (P < 0.05). Starch-based films with green tea extract were effective, significantly reducing lipid oxidation in sliced and interleafed cooked ham, suggesting their potential to extend the shelf life of these refrigerated products.
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Affiliation(s)
- Daniele Hamann
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil
| | - Maria Eduarda Wlodarkievicz
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil
| | - Bruna Maria Saorin Puton
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil
| | - Bruno Fischer
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil
| | - Rosicler Colet
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil
| | - Natalia Paroul
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Eunice Valduga
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Jamile Zeni
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Marcelo Luis Mignoni
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Alexander Junges
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Geciane Toniazzo Backes
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
| | - Rogério Luis Cansian
- Department of Food Engineering, URI Erechim - Avenida Sete de Setembro, 1621, CEP 99709-910, - Erechim, RS, - Brazil.
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2
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Hazam PK, Selvaraj SP, Negi A, Lin WC, Chen JY. Use of natural peptide TP4 as a food preservative prevents contamination by fungal pathogens. Food Chem 2024; 455:139874. [PMID: 38838624 DOI: 10.1016/j.foodchem.2024.139874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 05/10/2024] [Accepted: 05/26/2024] [Indexed: 06/07/2024]
Abstract
Molecules of natural origin often possess useful biological activities. For instance, the natural peptide Tilapia Piscidin 4 (TP4) exhibits potent antimicrobial activity against a broad spectrum of pathogens. In this study, we explored the potential application of TP4 as a food preservative, asking whether it can prevent spoilage due to microbial contamination. A preliminary in silico analysis indicated that TP4 should interact strongly with fungal cell membrane components. Hence, we tested the activity of TP4 toward Candida albicans within fruit juice and found that the addition of TP4 could abolish fungal growth. We further determined that the peptide acts via a membranolytic mechanism and displays concentration-dependent killing efficiency. In addition, we showed that TP4 inhibited growth of Rhizopus oryzae in whole fruit (tomato) samples. Based on these findings, we conclude that TP4 should be further evaluated as a potentially safe and green solution to prevent food spoilage.
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Affiliation(s)
- Prakash Kishore Hazam
- Marine Research Station, Institute of Cellular and Organismic Biology, Academia Sinica, 23-10 Dahuen Rd., Jiaushi, Ilan 262, Taiwan
| | - Sanjay Prasad Selvaraj
- Molecular and Biological Agricultural Science Program, Taiwan International Graduate Program, Academia Sinica, Taipei 11529, Taiwan; Graduate Institute of Biotechnology, National Chung Hsing University, Taichung 402, Taiwan
| | - Abhishek Negi
- Molecular and Biological Agricultural Science Program, Taiwan International Graduate Program, Academia Sinica, Taipei 11529, Taiwan; Graduate Institute of Biotechnology, National Chung Hsing University, Taichung 402, Taiwan
| | - Wen-Chun Lin
- Marine Research Station, Institute of Cellular and Organismic Biology, Academia Sinica, 23-10 Dahuen Rd., Jiaushi, Ilan 262, Taiwan
| | - Jyh-Yih Chen
- Marine Research Station, Institute of Cellular and Organismic Biology, Academia Sinica, 23-10 Dahuen Rd., Jiaushi, Ilan 262, Taiwan; The iEGG and Animal Biotechnology Center and the Rong Hsing Research Center for Translational Medicine, National Chung Hsing University, Taichung 402, Taiwan.
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3
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Isvand A, Karimaei S, Amini M. Assessment of chitosan coating enriched with Citrus limon essential oil on the quality characteristics and shelf life of beef meat during cold storage. Int J Food Microbiol 2024; 423:110825. [PMID: 39059139 DOI: 10.1016/j.ijfoodmicro.2024.110825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 06/27/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024]
Abstract
The present work aimed to assess the effects of chitosan coating comprising Citrus limon essential oil (CLEO) as an antimicrobial and antioxidant on the quality and the shelf-life of beef meat during storage in cold temperatures. The microbial, chemical, and sensory characteristics of beef meat were repeatedly evaluated. The outcomes showed that CLEO had a substantial preservative effect on refrigerated beef meat by reducing total volatile basic nitrogen compounds (TVB-N), inhibiting the replication of microorganisms (p < 0.05), and decreasing oxidation (p < 0.05) during storage. The incorporation of CLEO into chitosan coating significantly reduced (p < 0.05), TBARS, especially for the Nano-CS- ClEO 2 % and 4 % groups, with values at the end of storage of approximately 0.68 and 1.01 mg MDA/kg respectively. Moreover, the meat treatments with essential oils led to lower carbonyl content production in compared to other groups that treated without essential oils. Coated beef meat had the highest inhibitory effects against microbial growth. The counts of Enterobacteriaceae, lactic acid bacteria (LAB), psychrophilic, and mesophilic bacteria were significantly lower (p < 0.05) in the Nano-CS- ClEO 2 % (1.1, 4.2, 6.2, and 6.32 Log CFU/g, respectively) at day 16. The sensory evaluation indicated that this coating with chitosan nanoemulsions in combination with ClEOs could significantly preserve sensory characteristics of beef meat during storage. Moreover, concerning sensory features, the control samples gained the maximum score. Additionally, the group that contains chitosan in combination with 4 % ClEO nanoliposomes had the highest inhibition of microbial growth, reduced sensory changes, and extending the shelf life of beef meat (p < 0.05). In conclusion, nanoemulsions containing Citrus limon essential oil had a significant preservation effect on beef meat during refrigerated storage by preventing the microorganism's proliferation and decreasing the oxidation of fat and protein (p < 0.05). Therefore, they are suggested to extend the durability of fresh meat products during refrigerated storage.
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Affiliation(s)
- Abbas Isvand
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
| | - Samira Karimaei
- Food Microbiology Division, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
| | - Masoomeh Amini
- Food Microbiology Division, Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
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4
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Yang Z, Wang Z, Liu P, Liu W, Xu Y, Zhou Y, Yu Z, Zheng M, Xiao Y, Liu Y. Development of dual-channel starch-based film incorporated with betanin@β-cyclodextrin inclusion complex and berberine for indicating shrimp freshness. Food Chem 2024; 454:139830. [PMID: 38820633 DOI: 10.1016/j.foodchem.2024.139830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 05/20/2024] [Accepted: 05/22/2024] [Indexed: 06/02/2024]
Abstract
In this study, the β-cyclodextrin encapsulated betanin (BET@β-CD) with improved thermal stability and retention as well as the berberine (BBR) with aggregate induced luminescence effect were incorporated into corn amylose (CA) biomatrix to develop colorimetric/fluorescent dual-channel smart film. Results shown that the added functional components were uniformly distributed in the film matrix. The high tensile strength (78.87%), low water solubility (31.15%) and water vapor permeability (1.24 × 10-10 g Pa-1 s-1 m-1) of the film predicted its acceptable stability. It was worth mentioning that the film displayed excellent responsiveness to volatile ammonia (0.025-25 mg/mL) with at least 4 times recyclability. Application experiment demonstrated that the film can achieve macroscopic dynamic monitoring of the freshness of shrimps stored at 25 °C, 4 °C, -20 °C under daylight (red to yellow) and UV light (yellow-green to blue-green). Thus, the study suggests an attractive and effective strategy for constructing dual-mode smart packaging materials for food freshness detection.
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Affiliation(s)
- Zan Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Zheng Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Pan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Wenya Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yingran Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Zhenyu Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China.
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5
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Xu R, Xia L, Tang Q, Tang F, Pang S, Li H, Zou Z. High-performance carboxymethyl starch/PVA based intelligent packaging films engineered with Cu-Trp nanocrystal as functional compatibilizer. Food Chem 2024; 454:139696. [PMID: 38810446 DOI: 10.1016/j.foodchem.2024.139696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/12/2024] [Accepted: 05/13/2024] [Indexed: 05/31/2024]
Abstract
A spindle-like Cu-based framework (Cu-Trp, Trp = L-Tryptophan) nanocrystal with ammonia-responsiveness was fabricated via simple aqueous solution approach, and it was subsequently explored as a functional compatibilizer of carboxymethyl starch/polyvinyl alcohol (CMS/PVA) blend toward constructing high-performance intelligent packaging films. The results showed that incorporation of Cu-Trp nanocrystal into CMS/PVA blend resulted in significant promotions regarding to the compatibility, mechanical strength (42.92 MPa), UV-blocking (with UV transmittance of only 2.4%), and water vapor barrier effectiveness of the blend film. Besides, the constructed CMS/PVA/Cu-Trp nanocomposite film exhibited superb long-term color stability, favorable antibacterial capacity (over 98.0%) toward both E. coli and S. aureus bacteria, as well as color change ability under ammonia environment. Importantly, the application trial confirmed that the CMS/PVA/Cu-Trp nanocomposite film is capable of visually monitoring shrimp spoilage during storage. These results implied that the CMS/PVA/Cu-Trp nanocomposite film holds tremendous potential as an intelligent active packaging material.
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Affiliation(s)
- Ruoyi Xu
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China
| | - Lijun Xia
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China
| | - Qun Tang
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China.
| | - Fushun Tang
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China.
| | - Shiyi Pang
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China
| | - Heping Li
- School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530008, PR China
| | - Zhiming Zou
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China.
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6
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Imm S, Kim Y, Imm JY, Chang Y. Inhibition of Pectobacterium carotovorum-mediated potato soft rot by carboxymethyl cellulose-based antibacterial edible coating containing green tea extract. Food Sci Biotechnol 2024; 33:2789-2796. [PMID: 39184994 PMCID: PMC11339221 DOI: 10.1007/s10068-024-01548-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/06/2024] [Accepted: 02/15/2024] [Indexed: 08/27/2024] Open
Abstract
This study was conducted to propose a new strategy for preventing Pectobacterium carotovorum-mediated potato soft rot through the development of a carboxymethyl cellulose (CMC)-based antibacterial coating incorporated with green tea extract (GTE). GTE/CMC films resulted in increased water vapor permeability due to the incorporation of polar groups in GTE. In the antibacterial test against P. carotovorum, the MBC value of GTE was 2 mg/mL. The time-kill assay demonstrated that GTE/CMC (2 × MBC) completely eradicated bacteria within 0.5 h (~6.4 log CFU/mL reduction). The potential of GTE/CMC to prevent potato soft rot was evaluated by monitoring the potato appearance, maceration area, and texture properties. The GTE/CMC-coated potatoes exhibited significantly reduced maceration area and remained firm for 3 days. Moreover, there was no change in the antimicrobial efficacy for 8 weeks. The developed GTE/CMC could be used as a biological coating system for postharvest storage and soft rot prevention. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-024-01548-6.
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Affiliation(s)
- Seulgi Imm
- Department of Food and Nutrition, College of Science and Technology, Kookmin University, Seoul, 02707 Republic of Korea
| | - Yebeen Kim
- Department of Food and Nutrition, College of Science and Technology, Kookmin University, Seoul, 02707 Republic of Korea
| | - Jee-Young Imm
- Department of Food and Nutrition, College of Science and Technology, Kookmin University, Seoul, 02707 Republic of Korea
| | - Yoonjee Chang
- Department of Food and Nutrition, College of Science and Technology, Kookmin University, Seoul, 02707 Republic of Korea
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7
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Oladzadabbasabadi N, Abraham B, Ghasemlou M, Ivanova EP, Adhikari B. Green synthesis of non-isocyanate hydroxyurethane and its hybridization with carboxymethyl cellulose to produce films. Int J Biol Macromol 2024; 276:133617. [PMID: 38960219 DOI: 10.1016/j.ijbiomac.2024.133617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 06/20/2024] [Accepted: 06/30/2024] [Indexed: 07/05/2024]
Abstract
Non-isocyanate polyurethanes (NIPUs) have attracted increasing attention as a sustainable alternative to conventional isocyanate-based polyurethanes. This study synthesized non-isocyanate hydroxyurethanes (NIHUs) through an addition reaction between propylene carbonate (PC) and 1,2-ethylenediamine (EDA). The resulting NIHU was then hybridized with carboxymethyl cellulose (CMC) to investigate its hybridization potential. Structural analysis through FTIR, NMR, and XRD confirmed the crystalline nature of NIHU, featuring urethane bonds and abundant hydroxyl groups. It was found that NIHU and CMC interacted by forming hydrogen bonds between hydroxyl groups of NIHU and carboxyl groups of CMC, resulting in a dense CMC/NIHU hybrid structure. NMR and XRD analyses revealed changes in the hybrids' chain mobility, the Young's modulus of the hybrid with 30 % NIHU content decreased from 1627 MPa to 502 MPa relative to CMC, and the elongation at break increased from 4.44 % to 17.2 %. Increasing the concentration of NIHU in CMC reduced the hydrophobicity, in terms of water contact angle, from 70° to 41.7°. The simplicity of the synthesis method for NIHU, coupled with the desirable structure, strength, and balanced flexibility of CMC/NIHU hybrids, is expected to facilitate the production of NIHU-rich hybrids and increase their application in packaging.
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Affiliation(s)
| | - Billu Abraham
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Mehran Ghasemlou
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia; Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3216, Australia.
| | - Elena P Ivanova
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia
| | - Benu Adhikari
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia; Centre for Advanced Materials and Industrial Chemistry (CAMIC), RMIT University, Melbourne, VIC 3001, Australia
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8
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Saleh AK, Aboelghait KM, El-Fakharany EM, El-Gendi H. Multifunctional engineering of Mangifera indica L. peel extract-modified bacterial cellulose hydrogel: Unveiling novel strategies for enhanced heavy metal sequestration and cytotoxicity evaluation. Int J Biol Macromol 2024; 278:134874. [PMID: 39168196 DOI: 10.1016/j.ijbiomac.2024.134874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 08/10/2024] [Accepted: 08/17/2024] [Indexed: 08/23/2024]
Abstract
The escalating interest in bacterial cellulose (BC) confronts a substantial obstacle due to its biologically inert properties. Hence, BC was modified with ethanolic mango peel extract (EEMP) for various industrial and medical applications of the novel nanocomposite (BC/EEMP). High-performance liquid chromatography (HPLC) delineated the phenolic composition of EEMP, revealing a repertoire of polyphenolic compounds, notably chlorogenic acid, gallic acid, catechin, and ellagic acid. EEMP exhibited broad-spectrum antimicrobial activity against Candida albicans and Staphylococcus aureus, with MIC of 0.018 mg/mL and 0.009 mg/mL, respectively. The removal mechanism of Pb2+ and Ni2+ by BC/EEMP nanocomposite membrane via SEM, EDX, FT-IR, and XRD was characterized, indicating deposition and aggregation of heavy metals with diminished porosity. Heavy metal removal optimization using the Box-Behnken design achieved maximal removal of 95.5 % and 90 % for Pb2+ and Ni2+, respectively. Moreover, BC/EEMP nanocomposite demonstrated selective dose-dependent anticancer activity toward hepatoma (HepG-2, IC50 of 208.8 μg/mL), skin carcinoma (A431, IC50 of 216.7 μg/mL), and breast carcinoma (MDA, IC50 of 197.5 μg/mL), attributed to the enhanced availability of biologically active polyphenolic compounds and physical characteristics of BC. This study underscores the remarkable potential of BC/EEMP nanocomposite for multifaceted industrial and biomedical applications, marking a pioneering contribution to the field.
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Affiliation(s)
- Ahmed K Saleh
- Cellulose and Paper Department, National Research Centre, 33 El-Bohouth St., Dokki, P.O. 12622 Giza, Egypt.
| | - K M Aboelghait
- Water Pollution Research Department, National Research Centre, El-Bohouth St. 33, Dokki, P.O. 12622 Giza, Egypt
| | - Esmail M El-Fakharany
- Protein Research Department, Genetic Engineering and Biotechnology Research Institute GEBRI, City of Scientific Research and Technological Applications (SRTA City), New Borg El-Arab, Alexandria 21934, Egypt; Pharmaceutical and Fermentation Industries Development Centre (PFIDC), City of Scientific Research and Technological Applications (SRTA-City), New Borg Al-Arab, Alexandria, Egypt; Pharos University in Alexandria; Canal El Mahmoudia Street, Beside Green Plaza Complex, 21648 Alexandria, Egypt
| | - Hamada El-Gendi
- Bioprocess Development Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications (SRTA City), New Borg El-Arab, Alexandria 21934, Egypt.
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9
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Wang K, Yang X, Liang J, Rong Y, Zhao W, Ding J, Liu Y, Liu Q. Preparation, characterization, antimicrobial evaluation, and grape preservation applications of polyvinyl alcohol/gelatin composite films containing zinc oxide@quaternized chitosan nanoparticles. Int J Biol Macromol 2024; 277:134527. [PMID: 39111507 DOI: 10.1016/j.ijbiomac.2024.134527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 08/02/2024] [Accepted: 08/04/2024] [Indexed: 08/12/2024]
Abstract
This study employed a precipitation method to synthesize zinc oxide@quaternised chitosan nanoparticles (ZnO@QAC NPs) containing different concentrations of zinc oxide, namely ZnO@QAC-2, ZnO@QAC-4, and ZnO@QAC-6. Subsequently, these nanoparticles were incorporated into matrices consisting of gelatine (Gn) and polyvinyl alcohol (PVA) separately, which were prepared by casting to form a biodegradable film. We assessed the physicochemical properties of ZnO@QAC NPs and physicochemical characteristics, antioxidant properties, antimicrobial activity and grape preservation efficacy of the film. Compared to the control group, the films showed a reduction in water vapor permeability by >9.38 %, an increase in tensile strength by over 51.95 %, over 70 % scavenging of ABTS free radicals, and good biocompatibility. Additionally, the antimicrobial activity of the films containing ZnO@QAC-6 increased by 37.6 %. In the grape preservation experiment, the weight loss of grapes wrapped in ZnO@QAC-2 film was reduced by 40.13 % on day 15 compared to unwrapped grapes. These results demonstrate that ZnO@QAC/PVA/Gn films have considerable potential for food packaging applications.
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Affiliation(s)
- Kehui Wang
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
| | - Xiangjun Yang
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
| | - Junjun Liang
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
| | - Yan Rong
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
| | - Weijie Zhao
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
| | - Jiahao Ding
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
| | - Yiming Liu
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China
| | - Qi Liu
- Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, China; Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou 225009, China.
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10
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Zhang H, Li M, Liu Z, Li R, Cao Y. Heat-sealable, transparent, and degradable arabinogalactan/polyvinyl alcohol films with UV-shielding, antibacterial, and antioxidant properties. Int J Biol Macromol 2024; 275:133535. [PMID: 38945318 DOI: 10.1016/j.ijbiomac.2024.133535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 06/11/2024] [Accepted: 06/27/2024] [Indexed: 07/02/2024]
Abstract
Petroleum-based packaging materials are nondegradable and unsustainable and thus are harmful to the environment. Renewable packaging films prepared from bio-based raw materials are promising alternatives to petroleum-based packaging materials. In this study, colorless and transparent bio-based films were successfully cast using a solution containing a mixture of arabinogalactan (AG) and poly (vinyl alcohol) (PVA). Vanillin was incorporated into the mixture to endow the films with UV-shielding, antioxidant, and antibacterial properties. The morphological, physical, antioxidant, and antibacterial properties of the blend films were then characterized. At an AG:PVA weight ratio of 1:3, and the vanillin content was 0.15 %, the tensile strength of the AG/PVA/Vanillin (APV) films reached ~28 MPa, while their elongation at break reached ~475 %. The addition of vanillin significantly affected the antioxidant and antibacterial properties of the blend films, which exhibited superb UV barrier capacity. The APV films exhibited extremely low oxygen transmittance, delaying the onset of mold/rot in strawberries and reducing their weight loss. Because of the heat sealability of the blend films, they can be used for encapsulating various substances, such as concentrated laundry liquid. Moreover, the blend films were recyclable and biodegradable. Thus, these films have great potential for applications that require sustainable packaging.
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Affiliation(s)
- Hongzhuang Zhang
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Jiangsu Provincial Key Lab Pulp & Paper Science and Technology, Nanjing Forestry University, Nanjing 210037, PR China.
| | - Mengqing Li
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Jiangsu Provincial Key Lab Pulp & Paper Science and Technology, Nanjing Forestry University, Nanjing 210037, PR China.
| | - Zhulan Liu
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Jiangsu Provincial Key Lab Pulp & Paper Science and Technology, Nanjing Forestry University, Nanjing 210037, PR China; Huatai Group Corp Ltd., Dongying 257335, PR China.
| | - Ren'ai Li
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Jiangsu Provincial Key Lab Pulp & Paper Science and Technology, Nanjing Forestry University, Nanjing 210037, PR China.
| | - Yunfeng Cao
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Jiangsu Provincial Key Lab Pulp & Paper Science and Technology, Nanjing Forestry University, Nanjing 210037, PR China.
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11
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Liu T, Zheng N, Ma Y, Zhang Y, Lei H, Zhen X, Wang Y, Gou D, Zhao J. Recent advancements in chitosan-based intelligent food freshness indicators: Categorization, advantages, and applications. Int J Biol Macromol 2024; 275:133554. [PMID: 38950804 DOI: 10.1016/j.ijbiomac.2024.133554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 06/14/2024] [Accepted: 06/27/2024] [Indexed: 07/03/2024]
Abstract
With an increasing emphasis on food safety and public health, there is an ongoing effort to develop reliable, non-invasive methods to assess the freshness of diverse food products. Chitosan-based food freshness indicators, leveraging properties such as biocompatibility, biodegradability, non-toxicity, and high stability, offer an innovative approach for real-time monitoring of food quality during storage and transportation. This review introduces intelligent food freshness indicators, specifically those utilizing pH-sensitive dyes like anthocyanins, curcumin, alizarin, shikonin, and betacyanin. It highlights the benefits of chitosan-based intelligent food freshness indicators, emphasizing improvements in barrier and mechanical properties, antibacterial activity, and composite film solubility. The application of these indicators in the food industry is then explored, alongside a concise overview of chitosan's limitations. The paper concludes by discussing the challenges and potential areas for future research in the development of intelligent food freshness indicators using chitosan. Thus, chitosan-based smart food preservation indicators represent an innovative approach to providing real-time data for monitoring food quality, offering valuable insights to both customers and retailers, and playing a pivotal role in advancing the food industry.
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Affiliation(s)
- Tong Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China
| | - Nan Zheng
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yaomei Ma
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yu Zhang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Hongyu Lei
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Xinyu Zhen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yue Wang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Dongxia Gou
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China.
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12
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Zhang X, Huang Z, Liu W, Yang X, Yin L, Jia X. Ferulic acid-arabinoxylan conjugates: Synthesis, characterization and applications in antibacterial film formation. Food Chem 2024; 460:140544. [PMID: 39089023 DOI: 10.1016/j.foodchem.2024.140544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 07/08/2024] [Accepted: 07/18/2024] [Indexed: 08/03/2024]
Abstract
A novel antibacterial film based on arabinoxylan (AX) was prepared by introducing ferulic acid (FA) to AX through a laccase-catalyzed procedure. The ferulic acid-arabinoxylan conjugates (FA-AX conjugates) have been characterized. Results showed that FA was successfully grafted onto the AX chains by covalent linkages, likely through nucleophilic addition between O-Ph in the phenolic hydroxyl group of FA, or through Michael addition via O-quinone intermediates. FA-AX conjugates showed improved crystallinity, thermal stability, and rheological properties, as well as a distinct surface morphology, compared with those of native AX. Moreover, FA-AX conjugates exhibited enhanced antibacterial ability against Staphylococcus aureus, Escherichia coli, Shewanella sp., and Pseudomonas sp. Mechanistic studies revealed that the enhanced antibacterial ability was due to the penetration of bacterial membrane by the phenolic molecule and the steric effect of FA-AX conjugates. The study demonstrates that the laccase-induced grafting method was effective in producing FA-AX conjugates; we have demonstrated its antibacterial ability and great potential in prolonging the shelf life of fresh seafood products.
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Affiliation(s)
- Xinxue Zhang
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, China
| | - Zhijie Huang
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Wenying Liu
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, China
| | - Xudong Yang
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Lijun Yin
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xin Jia
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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13
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Pal N, Agarwal M. Development and characterization of eco-friendly guar gum-agar-beeswax-based active packaging film for cheese preservation. Int J Biol Macromol 2024; 277:134333. [PMID: 39094873 DOI: 10.1016/j.ijbiomac.2024.134333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 05/23/2024] [Accepted: 07/29/2024] [Indexed: 08/04/2024]
Abstract
In this work, an attempt has been made to develop a novel natural polysaccharide-based composite packaging biofilm prepared through a solution casting method. The biofilm is prepared from guar gum (GG) and agar-agar (AA) beeswax (BE). The incorporation of 20 % wt./wt.glycerol BE in the blended polymer GG/AA (50:50) (GG/AA/BE20 (50:50)) film shows a reduction in water solubility (66.67 %), water vapour permeability (69.28 %) and oxygen permeability (72.23 %). Moreover, GG/AA/BE20 (50:50) shows an increment in the tensile strength and elongation of a break by 48.32 % and 26.05 %, respectively, compared to pristine GG film. The scanning electron microscopy (SEM) image reveals defects-free smooth surfaces of the film. The Fourier transform-infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS) demonstrated the strong hydrogen bonding between GG, AA, and BE. The biodegradable film shows 99 % degradation within 28 days when placed in the soil. The developed film plays a crucial role in extending the shelf life of cheese, effectively maintaining its moisture content, texture, colour, and pH over a span of up to two months from the point of packaging. These results suggest that GG/AA/BE20 (50:50) composite film is a promising packaging film for cheese preservation.
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Affiliation(s)
- Neha Pal
- Department of Chemical Engineering, Malaviya National Institute of Technology, Jaipur 302017, India
| | - Madhu Agarwal
- Department of Chemical Engineering, Malaviya National Institute of Technology, Jaipur 302017, India.
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14
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Ren Y, Fan X, Cao L, Chen Y. Water-resistant and barrier properties of poly(vinyl alcohol)/nanocellulose films enhanced by metal ion crosslinking. Int J Biol Macromol 2024; 277:134245. [PMID: 39079568 DOI: 10.1016/j.ijbiomac.2024.134245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 07/20/2024] [Accepted: 07/26/2024] [Indexed: 08/09/2024]
Abstract
Polyvinyl alcohol (PVA) is a promising alternative to non-biodegradable flexible packaging materials, and nanocellulose is often used to enhance the properties of PVA films, but the composite films still have poor water resistance and barrier properties. To address this issue, iron ions (Fe3+) were introduced into PVA/cellulose nanofibrils (CNF) films, and Fe3+ formed coordination bonds with carboxyl and hydroxyl groups on the surface of CNF and PVA chains. Therefore, constructing a strong coordination crosslinking network within the film and improving the interfacial interaction between PVA and CNF. The water resistance, mechanical and barrier properties of the crosslinked films were significantly improved. Compared with the un-crosslinked film, the oxygen transmission rate (OTR) was decreased by up to 67 %, and the water swelling ratio was significantly reduced from 1085 % to 352 %. The tensile strength of the film with 1.5 wt% Fe3+ reached 41.93 MPa, which was 62 % higher than that of the un-crosslinked film. Furthermore, the composite film demonstrated good recyclability, almost recovering its original mechanical properties in two recycling tests. This simple and effective method for preparing water resistance and barrier films shows potential applications in flexible packaging areas.
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Affiliation(s)
- Ying Ren
- Guangdong Province Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xiaoping Fan
- Guangdong Province Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Liming Cao
- Guangdong Province Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Yukun Chen
- Lab of Advanced Elastomer, School of Mechanical and Automotive Engineering, South China University of Technology, Guangzhou 510640, China
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15
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Cai T, Ge-Zhang S, Zhang C, Mu P, Cui J. Excellent Antibacterial Properties of Silver/Silica-Chitosan/Polyvinyl Alcohol Transparent Film. Int J Mol Sci 2024; 25:8125. [PMID: 39125695 PMCID: PMC11311888 DOI: 10.3390/ijms25158125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2024] [Revised: 07/22/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
Transparent films with excellent antibacterial properties and strong mechanical properties are highly sought after in packaging applications. In this study, Ag/SiO2 nanoparticles were introduced into a mixed solution of chitosan (CS) and polyvinyl alcohol (PVA) and a Ag/SiO2-CS-PVA transparent film was developed. The excellent properties of the film were confirmed by light transmittance, water contact angle tests and tensile tests. In addition, for the antibacterial test, the antibacterial properties of the sample against Gram-negative bacteria (Escherichia coli) and Gram-positive bacteria (Staphylococcus aureus) were explored, and the average size of the bacteriostatic circle was measured by the cross method. The final results show that Ag/SiO2-CS-PVA transparent film has the advantages of good antibacterial properties, high transparency and high mechanical strength.
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Affiliation(s)
- Taoyang Cai
- College of Science, Northeast Forestry University, Harbin 150040, China; (T.C.)
- Aulin College, Northeast Forestry University, Harbin 150040, China
| | - Shangjie Ge-Zhang
- College of Science, Northeast Forestry University, Harbin 150040, China; (T.C.)
| | - Chang Zhang
- College of Science, Northeast Forestry University, Harbin 150040, China; (T.C.)
| | - Pingxuan Mu
- College of Science, Northeast Forestry University, Harbin 150040, China; (T.C.)
| | - Jingang Cui
- College of Science, Northeast Forestry University, Harbin 150040, China; (T.C.)
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16
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Magalhães D, Gonçalves R, Rodrigues CV, Rocha HR, Pintado M, Coelho MC. Natural Pigments Recovery from Food By-Products: Health Benefits towards the Food Industry. Foods 2024; 13:2276. [PMID: 39063360 PMCID: PMC11276186 DOI: 10.3390/foods13142276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2024] [Revised: 07/11/2024] [Accepted: 07/13/2024] [Indexed: 07/28/2024] Open
Abstract
Given the health risks associated with synthetic colorants, natural pigments have emerged as a promising alternative. These renewable choices not only provide health benefits but also offer valuable technical and sensory properties to food systems. The effective application of natural colorants, however, requires the optimization of processing conditions, exploration of new sources, and development of novel formulations to ensure stability and maintain their inherent qualities. Several natural pigment sources have been explored to achieve the broad color range desired by consumers. The purpose of this review is to explore the current advances in the obtention and utilization of natural pigments derived from by-products, which possess health-enhancing properties and are extracted through environmentally friendly methods. Moreover, this review provides new insights into the extraction processes, applications, and bioactivities of different types of pigments.
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Affiliation(s)
| | | | | | | | | | - Marta C. Coelho
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (D.M.); (R.G.); (C.V.R.); (H.R.R.); (M.P.)
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17
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Upadhyay P, Zubair M, Roopesh MS, Ullah A. An Overview of Advanced Antimicrobial Food Packaging: Emphasizing Antimicrobial Agents and Polymer-Based Films. Polymers (Basel) 2024; 16:2007. [PMID: 39065324 PMCID: PMC11281112 DOI: 10.3390/polym16142007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2024] [Revised: 07/07/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
The food industry is increasingly focused on maintaining the quality and safety of food products as consumers are becoming more health conscious and seeking fresh, minimally processed foods. However, deterioration and spoilage caused by foodborne pathogens continue to pose significant challenges, leading to decreased shelf life and quality. To overcome this issue, the food industry and researchers are exploring new approaches to prevent microbial growth in food, while preserving its nutritional value and safety. Active packaging, including antimicrobial packaging, has gained considerable attention among current food packaging methods owing to the wide range of materials used, application methods, and their ability to protect various food products. Both direct and indirect methods can be used to improve food safety and quality by incorporating antimicrobial compounds into the food packaging materials. This comprehensive review focuses on natural and synthetic antimicrobial substances and polymer-based films, and their mechanisms and applications in packaging systems. The properties of these materials are compared, and the persistent challenges in the field of active packaging are emphasized. Specifically, there is a need to achieve the controlled release of antimicrobial agents and develop active packaging materials that possess the necessary mechanical and barrier properties, as well as other characteristics essential for ensuring food protection and safety, particularly bio-based packaging materials.
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Affiliation(s)
| | | | | | - Aman Ullah
- Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada; (P.U.); (M.Z.); (M.S.R.)
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18
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Zicarelli G, Faggio C, Blahova J, Riesova B, Hesova R, Doubkova V, Svobodova Z, Lakdawala P. Toxicity of water-soluble polymers polyethylene glycol and polyvinyl alcohol for fish and frog embryos. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 933:173154. [PMID: 38735322 DOI: 10.1016/j.scitotenv.2024.173154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 05/03/2024] [Accepted: 05/09/2024] [Indexed: 05/14/2024]
Abstract
Personal Care Products (PCPs) have been one of the most studied chemicals in the last twenty years since they were identified as pseudo-persistent pollutants by the European Union in the early 2000s. The accumulation of PCPs in the aquatic environment and their effects on non-target species make it necessary to find new, less harmful, substances. Polyethylene glycol (PEGs) and polyvinyl alcohol (PVAs) are two polymers that have increased their presence in the composition of PCPs in recent years, but little is known about the effect of their accumulation in the environment on non-target species. Through embryotoxicity tests on two common models of aquatic organisms (Danio rerio and Xenopus laevis), this work aims to increase the knowledge of PEGs and PVAs' effects on non-target species. Animals were exposed to the pollutant for 96 h. The main embryotoxicity endpoint (mortality, hatching, malformations, heartbeat rate) was recorded every 24 h. The most significant results were hatching delay in Danio rerio exposed to both chemicals, in malformations (oedema, body malformations, changes in pigmentation and deformations of spine and tail) in D. rerio and X. laevis and significant change in the heartbeat rate (decrease or increase in the rate) in both animals for all chemicals tested.
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Affiliation(s)
- Giorgia Zicarelli
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D'Alcontres 31, 98166 Messina, Italy.
| | - Caterina Faggio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D'Alcontres 31, 98166 Messina, Italy; Department of Eco-sustainable Marine Biotechnology, Stazione Zoologica Anton Dohrn, Naples, Italy.
| | - Jana Blahova
- Department of Animal Protection and Welfare & Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
| | - Barbora Riesova
- Department of Animal Protection and Welfare & Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
| | - Renata Hesova
- Department of Animal Protection and Welfare & Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
| | - Veronika Doubkova
- Department of Animal Protection and Welfare & Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
| | - Zdenka Svobodova
- Department of Animal Protection and Welfare & Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
| | - Pavla Lakdawala
- Department of Animal Protection and Welfare & Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic.
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19
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Kim YJ, Cha JY, Kim TK, Lee JH, Jung S, Choi YS. The Effect of Irradiation on Meat Products. Food Sci Anim Resour 2024; 44:779-789. [PMID: 38974724 PMCID: PMC11222703 DOI: 10.5851/kosfa.2024.e35] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/22/2024] [Accepted: 04/25/2024] [Indexed: 07/09/2024] Open
Abstract
The effects of irradiation on meat constituents including water, proteins, and lipids are multifaceted. Irradiation leads to the decomposition of water molecules, resulting in the formation of free radicals that can have both positive and negative effects on meat quality and storage. Although irradiation reduces the number of microorganisms and extends the shelf life of meat by damaging microbial DNA and cell membranes, it can also accelerate the oxidation of lipids and proteins, particularly sulfur-containing amino acids and unsaturated fatty acids. With regard to proteins, irradiation affects both myofibrillar and sarcoplasmic proteins. Myofibrillar proteins, such as actin and myosin, can undergo depolymerization and fragmentation, thereby altering protein solubility and structure. Sarcoplasmic proteins, including myoglobin, undergo structural changes that can alter meat color. Collagen, which is crucial for meat toughness, can undergo an increase in solubility owing to irradiation-induced degradation. The lipid content and composition are also influenced by irradiation, with unsaturated fatty acids being particularly vulnerable to oxidation. This process can lead to changes in the lipid quality and the production of off-odors. However, the effects of irradiation on lipid oxidation may vary depending on factors such as irradiation dose and packaging method. In summary, while irradiation can have beneficial effects, such as microbial reduction and shelf-life extension, it can also lead to changes in meat properties that need to be carefully managed to maintain quality and consumer acceptability.
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Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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20
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Khan MI, Liu J, Saini RK, Khurshida S. Plant betalains-mixed active/intelligent films for meat freshness monitoring: A review of the fabrication parameters. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1238-1251. [PMID: 38910928 PMCID: PMC11190134 DOI: 10.1007/s13197-023-05881-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/25/2023] [Accepted: 10/22/2023] [Indexed: 06/25/2024]
Abstract
The plant pigments called betalains are nutritionally safe polar compounds. They are subdivided into betaxanthins (having orange to yellow hues) and betacyanins (purple to red violet hues). Betacyanins change color with a change in pH, particularly in the range 6-8 and 9-11. Perishable foods like fish, chicken, beef, pork, and others tend to release total volatile base-nitrogen (TVB-N) during storage or deterioration, which leads to a change in the pH of pH-sensitive materials in the vicinity. pH-sensitive pigment-incorporated polymeric films with inherent active properties (or active/intelligent films) are increasingly being studied as an alternative to synthetic pH indicators to detect the accumulation of TVB-N by changing its color to indicate the stage of perishable food spoilage. There are many methods of developing such films under different conditions using different bio-based biodegradable polymer(s) and biocompatible plasticizer combinations. Among the reported methods, solution casting method has been the preferred one in most studies covered in this review. This method can be carried out under mild conditions. As such, betacyanins-incorporated polymeric films essentially require mild processing conditions because of their heat sensitivity, which will invariably affect the performance in food freshness monitoring. In this review, film fabrication parameters like temperature and duration of dissolution of polymers, plasticizer concentration, pH of the film-forming solution, film drying, and conditioning/aging, have been critically appraised based on the available literature. The lack of studies on the safety of active/intelligent films has been systematically highlighted in this review to focus future studies on this area. Graphical abstract
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Affiliation(s)
- Mohammad Imtiyaj Khan
- Biochemistry and Molecular Biology Lab, Department of Biotechnology, Gauhati University, Guwahati, Assam India
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127 People’s Republic of China
| | - Ramesh Kumar Saini
- Department of Crop Science, Konkuk University, Seoul, 143-701 Republic of Korea
| | - Singamayum Khurshida
- College of Food Technology, Central Agricultural University, Imphal, 795004 India
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21
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Khan J, An H, Alam S, Kalsoom S, Huan Chen S, Ayano Begeno T, Du Z. Smart colorimetric indicator films prepared from chitosan and polyvinyl alcohol with high mechanical strength and hydrophobic properties for monitoring shrimp freshness. Food Chem 2024; 445:138784. [PMID: 38387319 DOI: 10.1016/j.foodchem.2024.138784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 02/15/2024] [Accepted: 02/15/2024] [Indexed: 02/24/2024]
Abstract
This work aimed to develop and characterize a colorimetric indicator films based on chitosan (CS), polyvinyl alcohol (PVA), and shikonin (SKN) from radix Lithospermi by casting method. The prepared films can serve as smart packaging for monitoring shrimp freshness which having excellent antimicrobial and antioxidant activity. The shikonin containing films have better hydrophobicity, barrier properties, and tensile strength. The release kinetics analysis shows that the loading amount causes a prolonged release of SKN from the prepared films. Increasing SKN in the CS/PVA film from 1 wt% to 2 wt% improved antibacterial effect for 24 h. Additionally, pH-sensitive color shifts from reddish (pH 2) to purple-bluish (pH 13) were visually seen in shikonin based solutions as well as films. The CS/PVA/SKN film detected shrimp deterioration at three temperatures (25, -20, and 4 °C) through color change. This study introduces a favorable approach for smart packaging in the food industry using multifunctional films.
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Affiliation(s)
- Jehangir Khan
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Haoyue An
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Shah Alam
- Department of Entomology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
| | - Saima Kalsoom
- Department of Chemistry, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
| | - Shu Huan Chen
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Teshale Ayano Begeno
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Zhenxia Du
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China.
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22
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Yao B, Zhang D, Wu X, He R, Gao H, Chen K, Xiang D, Tang Y. Exploring the impact of irradiation on the sensory quality of pork based on a metabolomics approach. Food Chem X 2024; 22:101460. [PMID: 38803672 PMCID: PMC11129168 DOI: 10.1016/j.fochx.2024.101460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 05/04/2024] [Accepted: 05/08/2024] [Indexed: 05/29/2024] Open
Abstract
The effects of irradiation on pork quality characteristics were investigated by combining sensory experiments, pork color, TBARS, volatile components, and differential metabolites. Pork irradiated at a dose of 1 kGy received the highest sensory scores, whereas pork irradiated at doses of 3 and 5 kGy obtained lower sensory scores, particularly with regard to odor. Irradiation makes pork more ruddy and promotes fat oxidation, leading to increased a* and TBARS values. The main volatile substances in irradiated pork were hydrocarbons, aldehydes, and alcohols, and hexanal, heptanal, and valeric acid were considered as important substances responsible for the generation of radiation-induced off-flavors. 65 differential metabolites were identified. l-pyroglutamic acid, l-glutamate, l-proline, fumarate acids, betaine, and l-anserine were considered as the main substances contributing to the differences in pork quality. In addition, metabolic pathways such as arginine biosynthesis, alanine, aspartate and glutamate metabolism were found to be considerably affected by irradiation.
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Affiliation(s)
- Bo Yao
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Dong Zhang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Food Industry Collaborative Innovation Center, Xihua University, Chengdu 610039, China
| | - Xinyu Wu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Ruiyan He
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Hui Gao
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Kailan Chen
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Dan Xiang
- Chengdu Xiwang Food., Ltd, Chengdu 610000, China
| | - Yong Tang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Sichuan Yiyang Modern Agricultural Development, Ltd, Chengdu 610000, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
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23
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Forgione G, De Cristofaro GA, Sateriale D, Pagliuca C, Colicchio R, Salvatore P, Paolucci M, Pagliarulo C. Pomegranate Peel and Olive Leaf Extracts to Optimize the Preservation of Fresh Meat: Natural Food Additives to Extend Shelf-Life. Microorganisms 2024; 12:1303. [PMID: 39065075 PMCID: PMC11278528 DOI: 10.3390/microorganisms12071303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Revised: 06/20/2024] [Accepted: 06/25/2024] [Indexed: 07/28/2024] Open
Abstract
Quality and safety are one of the main concerns of the European Union in food preservation. Using chemical additives extends the shelf-life of fresh foods but raises consumer's concerns about the potential long-term carcinogenic effects. Using natural substances derived from agro-industrial by-products, which have significant antimicrobial and antioxidant activities, could extend the shelf-life of fresh foods such as meat. Furthermore, they can provide nutritional improvements without modifying organoleptic properties. This study analyzes the antimicrobial activity of pomegranate peel extract (PPE) and the antioxidant activity of olive leaf extract (OLE), added at concentrations of 10 mg g-1 and 0.25 mg g-1, respectively, to minced poultry and rabbit meat. PPE exhibited in vitro antimicrobial activity against foodborne pathogens starting at 10 mg/well. PPE and OLE determined a reduction in colony count over a storage period of 6 days at 4 °C. Additionally, the combination of PPE and OLE showed antioxidant effects, preserving lipid oxidation and maintaining pH levels. The obtained results demonstrate that PPE and OLE can be recommended as food additives to preserve the quality and extend the shelf-life of meat products.
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Affiliation(s)
- Giuseppina Forgione
- Department of Science and Technology, University of Sannio, via F. De Sanctis Snc, 82100 Benevento, Italy; (G.F.); (G.A.D.C.); (D.S.); (M.P.)
| | - Giuseppa Anna De Cristofaro
- Department of Science and Technology, University of Sannio, via F. De Sanctis Snc, 82100 Benevento, Italy; (G.F.); (G.A.D.C.); (D.S.); (M.P.)
| | - Daniela Sateriale
- Department of Science and Technology, University of Sannio, via F. De Sanctis Snc, 82100 Benevento, Italy; (G.F.); (G.A.D.C.); (D.S.); (M.P.)
| | - Chiara Pagliuca
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, via S. Pansini 5, 80131 Naples, Italy; (C.P.); (R.C.); (P.S.)
| | - Roberta Colicchio
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, via S. Pansini 5, 80131 Naples, Italy; (C.P.); (R.C.); (P.S.)
| | - Paola Salvatore
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, via S. Pansini 5, 80131 Naples, Italy; (C.P.); (R.C.); (P.S.)
- CEINGE-Biotecnologie Avanzate s.c.ar.l., via G. Salvatore 486, 80145 Naples, Italy
| | - Marina Paolucci
- Department of Science and Technology, University of Sannio, via F. De Sanctis Snc, 82100 Benevento, Italy; (G.F.); (G.A.D.C.); (D.S.); (M.P.)
| | - Caterina Pagliarulo
- Department of Science and Technology, University of Sannio, via F. De Sanctis Snc, 82100 Benevento, Italy; (G.F.); (G.A.D.C.); (D.S.); (M.P.)
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24
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Zhang W, Khan A, Ezati P, Priyadarshi R, Sani MA, Rathod NB, Goksen G, Rhim JW. Advances in sustainable food packaging applications of chitosan/polyvinyl alcohol blend films. Food Chem 2024; 443:138506. [PMID: 38306905 DOI: 10.1016/j.foodchem.2024.138506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 12/19/2023] [Accepted: 01/17/2024] [Indexed: 02/04/2024]
Abstract
Researchers are addressing environmental concerns related to petroleum-based plastic packaging by exploring biopolymers from natural sources, chemical synthesis, and microbial fermentation. Despite the potential of individual biopolymers, they often exhibit limitations like low water resistance and poor mechanical properties. Blending polymers emerges as a promising strategy to overcome these challenges, creating films with enhanced performance. This review focuses on recent advancements in chitosan/polyvinyl alcohol (PVA) blend food packaging films. It covers molecular structure, properties, strategies for performance improvement, and applications in food preservation. The blend's excellent compatibility and intermolecular interactions make it a promising candidate for biodegradable films. Future research should explore large-scale thermoplastic technologies and investigate the incorporation of additives like natural extracts and nanoparticles to enhance film properties. Chitosan/PVA blend films offer a sustainable alternative to petroleum-based plastic packaging, with potential applications in practical food preservation.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Ajahar Khan
- BioNanocomposite Research Center and Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Parya Ezati
- Department of Food Science, University of Guelph, ON N1G2W1, Canada
| | - Ruchir Priyadarshi
- BioNanocomposite Research Center and Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, PG Institute of Post Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra State 402 116, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences, Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Jong-Whan Rhim
- BioNanocomposite Research Center and Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
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25
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Mohammadi H, Rezaeigolestani M, Mohsenzadeh M. Optimization of antimicrobial nanocomposite films based on carboxymethyl cellulose incorporating chitosan nanofibers and Guggul gum polysaccharide. Sci Rep 2024; 14:13693. [PMID: 38871956 DOI: 10.1038/s41598-024-64528-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Accepted: 06/10/2024] [Indexed: 06/15/2024] Open
Abstract
The present study utilized response surface methodology (RSM) to investigate the impact of varying concentrations of carboxymethyl cellulose (CMC: 0.75-1.75 wt%), Commiphora mukul polysaccharide (CMP: 0-1 wt%), and Chitosan Nanofiber (CHNF: 0-1 wt%) on the physical and antimicrobial characteristics of nanocomposite films based on CMC. The optimization process aimed to enhance ultimate tensile strength (UTS), strain at break (SAB), and antibacterial activity, while minimizing water vapor permeability (WVP), solubility, swelling, moisture content, opacity, and total color difference (ΔE). The results revealed that both CMP and CHNF had a positive influence on reducing moisture content, WVP, and increasing UTS. However, higher concentrations of CMP and CHNF had a divergent effect on SAB, ΔE, and swelling. The incorporation of CMP led to increased opacity and solubility, while the inclusion of CHNF resulted in decreased opacity and solubility. Notably, only CHNF addition significantly improved the antibacterial properties of the films. By applying the optimization procedure utilizing RSM, the formulation containing CMC (1.5 wt%), CMP (0.25 wt%), and CHNF (0.75 wt%) demonstrated superior physical, mechanical, and antibacterial properties in the biodegradable film matrix. These findings highlight the potential of utilizing these components to enhance the performance of CMC-based nanocomposite films.
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Affiliation(s)
- Hamed Mohammadi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammadreza Rezaeigolestani
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Mohsenzadeh
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
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26
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Fotiadou R, Fragkaki I, Pettas K, Stamatis H. Valorization of Olive Pomace Using Ultrasound-Assisted Extraction for Application in Active Packaging Films. Int J Mol Sci 2024; 25:6541. [PMID: 38928246 PMCID: PMC11203504 DOI: 10.3390/ijms25126541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Revised: 06/09/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Bioactive compounds that can be recovered by the solid wastes of the olive oil sector, such as polyphenols, are known for their significant antioxidant and antimicrobial activities with potential application in nutraceutical, cosmetic, and food industries. Given that industrial demands are growing, and the polyphenol market value is ever increasing, a systematic study on the recovery of natural antioxidant compounds from olive pomace using ultrasound-assisted extraction (UAE) was conducted. Single-factor parameters, i.e., the extraction solvent, time, and solid-to-liquid ratio, were investigated evaluating the total phenolic content (TPC) recovery and the antioxidant activity of the final extract. The acetone-water system (50% v/v, 20 min, 1:20 g mL-1) exhibited the highest total phenolic content recovery (168.8 ± 5.5 mg GAE per g of dry extract). The olive pomace extract (OPE) was further assessed for its antioxidant and antibacterial activities. In DPPH, ABTS, and CUPRAC, OPE exhibited an antioxidant capacity of 413.6 ± 1.9, 162.72 ± 3.36 and 384.9 ± 7.86 mg TE per g of dry extract, respectively. The antibacterial study showed that OPE attained a minimum inhibitory activity (MIC) of 2.5 mg mL-1 against E. coli and 10 mg mL-1 against B. subtilis. Hydroxytyrosol and tyrosol were identified as the major phenolic compounds of OPE. Furthermore, active chitosan-polyvinyl alcohol (CHT/PVA) films were prepared using different OPE loadings (0.01-0.1%, w/v). OPE-enriched films showed a dose-dependent antiradical scavenging activity reaching 85.7 ± 4.6% (ABTS) and inhibition growth up to 81% against B. subtilis compared to the control film. Increased UV light barrier ability was also observed for the films containing OPE. These results indicate that OPE is a valuable source of phenolic compounds with promising biological activities that can be exploited for developing multifunctional food packaging materials.
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Affiliation(s)
- Renia Fotiadou
- Laboratory of Biotechnology, Department of Biological Applications and Technologies, University of Ioannina, 45110 Ioannina, Greece; (R.F.); (I.F.)
| | - Ioanna Fragkaki
- Laboratory of Biotechnology, Department of Biological Applications and Technologies, University of Ioannina, 45110 Ioannina, Greece; (R.F.); (I.F.)
| | - Kyriakos Pettas
- STYMON Natural Products ΙΚΕ, Industrial Area of Patras, Street B2, Building Square 4, 25018 Patras, Greece;
| | - Haralambos Stamatis
- Laboratory of Biotechnology, Department of Biological Applications and Technologies, University of Ioannina, 45110 Ioannina, Greece; (R.F.); (I.F.)
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27
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Issuriya A, Jatutasri K, Sanpinit S, Chusri S, Voravuthikunchai SP, Kaewmanee T, Phoopha S, Jetwanna KWN, Limsuwan S. Potential applications of Rhodomyrtus tomentosa leaf extract as natural anti-staphylococcal additive in food systems: Efficacy and in vivo safety evaluation. FOOD SCI TECHNOL INT 2024; 30:370-383. [PMID: 36959762 DOI: 10.1177/10820132231165667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/25/2023]
Abstract
This work aimed to explore the potential use of Rhodomyrtus tomentosa ethanol leaf extract (RTEL) as an alternative food preservative agent for controlling the growth of Staphylococcus aureus. Antibacterial activities against food-isolated S. aureus were performed using disc diffusion and broth microdilution assays, followed by evaluating in vivo subacute oral toxicity of the extract. Salad dressing was used as a food model to study bactericidal properties and consumer acceptability. RTEL remarkably inhibited S. aureus with minimum inhibitory concentrations (MICs) ranging from 7.81-62.5 µg/mL. Repeated oral doses (5, 50, and 300 mg/kg RTEL) for 28 days did not affect any of the measured toxicity parameters. The no-observed-adverse-effect-level (NOAEL) of RTEL was noted as more than 300 mg/kg body weight/day. The utilization of RTEL (12.5 mg/mL) in the vinaigrette salad dressing did not affect the consumer acceptability of the product, remarkably killed the pathogen within 3-9 h of exposure. The results indicated that RTEL is safe and effective as a natural anti-staphylococcal controlling agent that could be utilized in food systems. Further work is required on the effects of enterotoxin production, an important virulence factor of S. aureus responsible for food-borne disease.
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Affiliation(s)
- Acharaporn Issuriya
- Division of Health and Applied Sciences, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Kawinsak Jatutasri
- Sirindhorn College of Public Health, Yala, Faculty of Public Health and Allied Health Sciences, Praboromarajchanok Institute, Thailand
| | - Sineenart Sanpinit
- School of Medicine, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
| | - Sasitorn Chusri
- Biomedical Technology Research Group for Vulnerable Populations, and School of Health Science, Mae Fah Luang University, Muang, Chiang Rai, Thailand
| | - Supayang Piyawan Voravuthikunchai
- Center of Antimicrobial Biomaterial Innovation-Southeast Asia and Natural Product Research Center of Excellence, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Thammarat Kaewmanee
- Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Pattani, Thailand
| | - Sathianpong Phoopha
- Traditional Thai Medical Research and Innovation Center, Faculty of Traditional Thai Medicine, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - Surasak Limsuwan
- Center of Antimicrobial Biomaterial Innovation-Southeast Asia and Natural Product Research Center of Excellence, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla, Thailand
- Traditional Thai Medical Research and Innovation Center, Faculty of Traditional Thai Medicine, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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28
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Chen X, Lan W, Xie J. Characterization of active films based on chitosan/polyvinyl alcohol integrated with ginger essential oil-loaded bacterial cellulose and application in sea bass (Lateolabrax japonicas) packaging. Food Chem 2024; 441:138343. [PMID: 38211477 DOI: 10.1016/j.foodchem.2023.138343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 12/21/2023] [Accepted: 12/30/2023] [Indexed: 01/13/2024]
Abstract
The poor mechanical properties, low water-resistance, and limited antimicrobial activity of chitosan (CS)/polyvinyl alcohol (PVA) based film limited its application in aquatic product preservation. Herein, bacterial cellulose (BC) was used to load ginger essential oil (GEO). The effects of the addition of BC and different concentrations of GEO on the physicochemical and antimicrobial activities of films were systematically evaluated. Finally, the application of sea bass fillets was investigated. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction analysis (XRD) analysis indicated dense networks were formed, which was verified by enhanced physical properties. The mechanical properties, barrier properties, and antimicrobial activities enhanced as GEO concentration increased. CPB0.8 (0.8 % GEO) film had better tensile strength (TS) and barrier performance, improved the quality, and extended the shelf-life of sea bass for another 6 days at least. Overall, active films are potential packaging materials for aquatic products.
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Affiliation(s)
- Xuening Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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29
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He Y, Yuan Y, Gao Y, Chen M, Li Y, Zou Y, Liao L, Li X, Wang Z, Li J, Zhou W. Enhancement of Colorimetric pH-Sensitive Film Incorporating Amomum tsao-ko Essential Oil as Antibacterial for Mantis Shrimp Spoilage Tracking and Fresh-Keeping. Foods 2024; 13:1638. [PMID: 38890874 PMCID: PMC11171633 DOI: 10.3390/foods13111638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 05/20/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
Anthocyanin-based smart packaging has been widely used for food freshness monitoring, but it cannot meet the requirements of smart films with antibacterial properties. This study aimed to enhance the antibacterial properties of intelligent films by incorporating Amomum tsao-ko essential oil (AEO) for mantis shrimp spoilage tracking and keeping the product fresh. A smart film was designed by introducing AEO and purple potato anthocyanin (PPA) to a polyvinyl alcohol/cellulose nanocrystal (PVA/CNC) polymer matrix. Our findings revealed that APP and AEO imparted the smart film with a favorable oxygen barrier, UV protection, mechanical properties, and antioxidant and pH/NH3-sensitive functions. Interestingly, the PVA/CNC-AEO-PPA film achieved 45.41% and 48.25% bactericidal efficacy against S. putrefaciens and V. parahaemolyticus, respectively. Furthermore, a visual observation confirmed that the target film (PVA/CNC-AEO-PPA) changed color significantly during mantis shrimp spoilage: rose red-light red-pink-light gray-dark gray. Meanwhile, the PVA/CNC-AEO-PPA film retarded the quality deterioration of the mantis shrimp effectively. The PVA/CNC-AEO-PPA film shows great application potential in mantis shrimp preservation and freshness monitoring; it is expected to become a rapid sensor for detecting seafood quality non-destructively and a multifunctional film for better preservation of product quality.
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Affiliation(s)
- Yunxia He
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Yuan Yuan
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Yuanyuan Gao
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Mianhong Chen
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Yingying Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Ying Zou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Liangkun Liao
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Xiaotong Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhuo Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
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30
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Khalid SA, Ghanem AF, Abd-El-Malek A, Ammar MA, El-Khateib T, El-Sherbiny IM. Free-standing carboxymethyl cellulose film incorporating nanoformulated pomegranate extract for meat packaging. Carbohydr Polym 2024; 332:121915. [PMID: 38431395 DOI: 10.1016/j.carbpol.2024.121915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 02/01/2024] [Accepted: 02/03/2024] [Indexed: 03/05/2024]
Abstract
This study aimed to explore an innovative approach to enhancing the shelf-life and quality of meat products through the application of an active packaging system. The study involved the development of new free-standing carboxymethyl cellulose (CMC) nanocomposite films incorporated with nanoencapsulated flavonoids derived from pomegranate extract. The loaded flavonoids, known for their antioxidant and antimicrobial properties, were nanoencapsulated via a self-assembly approach in a mixture of chitosan and sodium alginate to improve their stability, solubility, and controlled release characteristics. Chemical structure, size, and morphology of the obtained nanoparticles (Pg-NPs) were studied with FTIR, zeta-sizer, and TEM. The Pg-NPs showed particle size of 232 nm, and zeta-potential of -20.7 mV. Various free-standing nanocomposite films were then developed via incorporation of Pg-NPs into CMC-casted films. FTIR, SEM, thermal and mechanical properties, and surface wettability were intensively studied for the nanocomposite films. Barrier properties against water vapor were investigated at 2022 g·m-2d-1. The nanocomposite films possessed superior properties for inhibiting bacterial growth and extending the shelf-life of beef and poultry meat for 12 days compared with the Pg-NPs-free CMC films. This study presented a promising approach for development of active packaging systems with improved antimicrobial and antioxidant properties, and economic and environmental impacts.
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Affiliation(s)
- Shaimaa A Khalid
- Nanomedicine Laboratories, Center for Materials Science, Zewail City of Science and Technology, 6th October City, 12578 Giza, Egypt; Food Hygiene Department, Animal Health Research Institute (AHRI), Agricultural Research Center, Giza, Egypt
| | - Ahmed F Ghanem
- Packaging Materials Department, Chemical Industries Research Institute, National Research Centre, 33 El Bohouth St. (former El Tahrir st.) Dokki, Giza P.O. 12622, Egypt
| | - Ashraf Abd-El-Malek
- Department of Food Hygiene (Meat Hygiene), Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt
| | - Mahmoud A Ammar
- Food Hygiene Department, Animal Health Research Institute (AHRI), Agricultural Research Center, Giza, Egypt
| | - Talaat El-Khateib
- Department of Food Hygiene (Meat Hygiene), Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt
| | - Ibrahim M El-Sherbiny
- Nanomedicine Laboratories, Center for Materials Science, Zewail City of Science and Technology, 6th October City, 12578 Giza, Egypt.
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31
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Wang M, Xu J, Li L, Shen H, Ding Z, Xie J. Development of packaging films based on UiO-66 MOF loaded melatonin with antioxidation functions for spinach preservation. Food Chem 2024; 440:138211. [PMID: 38104446 DOI: 10.1016/j.foodchem.2023.138211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/27/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
Spinach tends to deteriorate after harvest due to physiological metabolic activities. As a natural, pollution-free, and environmentally friendly preservative, melatonin (MT) can effectively maintain the quality of fruits and vegetables after harvest and delay senescence. To enhance the preservation effect of MT, this study developed antioxidant films using MT-loaded UiO-66 metal-organic framework (MOF) nanoparticles. This approach effectively extends the shelf life of spinach while preserving its quality. The underlying mechanism involves leveraging the microporous structure and stability of UiO-66 MOF. Experimental results obtained from the packaging films demonstrated significant improvements in both mechanical strength and antioxidant properties when UiO-66 was loaded with MT at a concentration of 0.20 mg/mL and combined with sodium alginate. Freshness preservation experiments also indicated the effective preservation effect of these films on spinach. In conclusion, the results of this study suggest that MT-loaded UiO-66 MOF is a promising active packaging material for spinach preservation.
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Affiliation(s)
- Mingying Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jin Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Li Li
- Shanghai Tramy Green Food (Group) Co. Ltd, Shanghai Tramy Academy of Modern Agricultural Industry, Shanghai 201399, China
| | - Huming Shen
- Shanghai Tramy Green Food (Group) Co. Ltd, Shanghai Tramy Academy of Modern Agricultural Industry, Shanghai 201399, China
| | - Zhaoyang Ding
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Marine Biomedical Science and Technology Innovation Platform of Lin-gang Special Area, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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Nassef NE, Shendi SS, Saad AGE, Harba NM, Beshay EVN, Mohamed ASED, Gouda MA. An in vivo appraisal of Punica granatum peel extract's ultrastructural effect on cystic echinococcosis in mice. J Helminthol 2024; 98:e40. [PMID: 38738533 DOI: 10.1017/s0022149x24000300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/14/2024]
Abstract
In the past decade, interest has significantly increased regarding the medicinal and nutritional benefits of pomegranate (Punica granatum) peel. This study examined the effects of using pomegranate peel extract (PGE) alone and in combination with albendazole (ABZ) on ultrastructural and immunological changes in cystic echinococcosis in laboratory-infected mice. Results revealed that the smallest hydatid cyst size and weight (0.48 ± 0.47mm, 0.17 ± 0.18 gm) with the highest drug efficacy (56.2%) was detected in the PGE + ABZ group, which also exhibited marked histopathological improvement. Ultrastructural changes recorded by transmission electron microscopy including fragmentation of the nucleus, glycogen depletion, and multiple lysosomes in vacuolated cytoplasm were more often observed in PGE + ABZ group. IFN-γ levels were significantly increased in the group treated with ABZ, with a notable reduction following PGE treatment, whether administered alone or in combination with ABZ. Thus, PGE enhanced the therapeutic efficiency of ABZ, with improvement in histopathological and ultrastructural changes.
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Affiliation(s)
- Nashaat E Nassef
- Parasitology Department, Faculty of Medicine, Menoufia University, Yassin Abdel Ghaffar St. from Gamal Abdel Nasser St., Shebin El-Kom, Menoufia, Egypt
| | - Sawsan S Shendi
- Department of Clinical and Molecular Parasitology Department, National Liver Institute, Menoufia University, Shebin El-Kom, Menoufia, Egypt
| | - Abdel-Gawad E Saad
- Department of Clinical and Molecular Parasitology Department, National Liver Institute, Menoufia University, Shebin El-Kom, Menoufia, Egypt
| | - Nancy M Harba
- Parasitology Department, Faculty of Medicine, Menoufia University, Yassin Abdel Ghaffar St. from Gamal Abdel Nasser St., Shebin El-Kom, Menoufia, Egypt
| | - Engy V N Beshay
- Parasitology Department, Faculty of Medicine, Menoufia University, Yassin Abdel Ghaffar St. from Gamal Abdel Nasser St., Shebin El-Kom, Menoufia, Egypt
| | | | - Marwa A Gouda
- Department of Clinical and Molecular Parasitology Department, National Liver Institute, Menoufia University, Shebin El-Kom, Menoufia, Egypt
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Elgharbawy AS, El Demerdash AGM, Sadik WA, Kasaby MA, Lotfy AH, Osman AI. Synthetic Degradable Polyvinyl Alcohol Polymer and Its Blends with Starch and Cellulose-A Comprehensive Overview. Polymers (Basel) 2024; 16:1356. [PMID: 38794547 PMCID: PMC11124784 DOI: 10.3390/polym16101356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 05/06/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Approximately 50% of global plastic wastes are produced from plastic packaging, a substantial amount of which is disposed of within a few minutes of its use. Although many plastic types are designed for single use, they are not always disposable. It is now widely acknowledged that the production and disposal of plastics have led to a plethora of negative consequences, including the contamination of both groundwater and soil resources and the deterioration of human health. The undeniable impact of excessive plastic manufacturing and waste generation on the global plastic pollution crisis has been well documented. Therefore, degradable polymers are a crucial solution to the problem of the non-degradation of plastic wastes. The disadvantage of degradable polymers is their high cost, so blending them with natural polymers will reduce the cost of final products and maximize their degradation rate, making degradable polymers competitive with industrial polymers that are currently in use daily. In this work, we will delineate various degradable polymers, including polycaprolactone, starch, and cellulose. Furthermore, we will elucidate several aspects of polyvinyl alcohol (PVA) and its blends with natural polymers to show the effects of adding natural polymers on PVA properties. This paper will study cost-effective and ecologically acceptable polymers by combining inexpensive natural polymers with readily accessible biodegradable polymers such as polyvinyl alcohol (PVA).
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Affiliation(s)
- Abdallah S. Elgharbawy
- Materials Science Department, Institute of Graduate Studies and Research (IGSR), Alexandria University, 163 Horrya Avenue, Shatby, P.O. Box 832, Alexandria 21526, Egypt; (A.S.E.)
- The Egyptian Ethylene and Derivatives Company (Ethydco), Alexandria 21544, Egypt
| | - Abdel-Ghaffar M. El Demerdash
- Materials Science Department, Institute of Graduate Studies and Research (IGSR), Alexandria University, 163 Horrya Avenue, Shatby, P.O. Box 832, Alexandria 21526, Egypt; (A.S.E.)
| | - Wagih A. Sadik
- Materials Science Department, Institute of Graduate Studies and Research (IGSR), Alexandria University, 163 Horrya Avenue, Shatby, P.O. Box 832, Alexandria 21526, Egypt; (A.S.E.)
| | - Mosaad A. Kasaby
- Materials Science Department, Institute of Graduate Studies and Research (IGSR), Alexandria University, 163 Horrya Avenue, Shatby, P.O. Box 832, Alexandria 21526, Egypt; (A.S.E.)
| | - Ahmed H. Lotfy
- Materials Science Department, Institute of Graduate Studies and Research (IGSR), Alexandria University, 163 Horrya Avenue, Shatby, P.O. Box 832, Alexandria 21526, Egypt; (A.S.E.)
| | - Ahmed I. Osman
- School of Chemistry and Chemical Engineering, Queen’s University Belfast, Belfast BT9 5AG, Northern Ireland, UK
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Zou Y, Shi Y, Wang T, Ji S, Zhang X, Shen T, Huang X, Xiao J, Farag MA, Shi J, Zou X. Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives. Compr Rev Food Sci Food Saf 2024; 23:e13339. [PMID: 38578165 DOI: 10.1111/1541-4337.13339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 04/06/2024]
Abstract
The importance of food quality and safety lies in ensuring the best product quality to meet consumer demands and public health. Advanced technologies play a crucial role in minimizing the risk of foodborne illnesses, contamination, drug residue, and other potential hazards in food. Significant materials and technological advancements have been made throughout the food supply chain. Among them, quantum dots (QDs), as a class of advanced nanomaterials with unique physicochemical properties, are progressively demonstrating their value in the field of food quality and safety. This review aims to explore cutting-edge research on the different applications of QDs in food quality and safety, including encapsulation of bioactive compounds, detection of food analytes, food preservation and packaging, and intelligent food freshness indicators. Moreover, the modification strategies and potential toxicities of diverse QDs are outlined, which can affect performance and hinder applications in the food industry. The findings suggested that QDs are mainly used in analyte detection and active/intelligent food packaging. Various food analytes can be detected using QD-based sensors, including heavy metal ions, pesticides, antibiotics, microorganisms, additives, and functional components. Moreover, QD incorporation aided in improving the antibacterial and antioxidant activities of film/coatings, resulting in extended shelf life for packaged food. Finally, the perspectives and critical challenges for the productivity, toxicity, and practical application of QDs are also summarized. By consolidating these essential aspects into this review, the way for developing high-performance QD-based nanomaterials is presented for researchers and food technologists to better capitalize upon this technology in food applications.
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Affiliation(s)
- Yucheng Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Yongqiang Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Tianxing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xinai Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Tingting Shen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Xiaowei Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Universidade de Vigo, Ourense, Spain
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo P.B., Egypt
| | - Jiyong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
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Asmarani RR, Ujilestari T, Sholikin MM, Wulandari W, Damayanti E, Anwar M, Aditya S, Karimy MF, Wahono SK, Triyannanto E, Adli DN, Sujarwanta RO, Wahyono T. Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality. Vet World 2024; 17:1084-1097. [PMID: 38911085 PMCID: PMC11188876 DOI: 10.14202/vetworld.2024.1084-1097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Accepted: 04/23/2024] [Indexed: 06/25/2024] Open
Abstract
Background and Aim Irradiation is one of the most effective microbial decontamination treatments for eliminating foodborne pathogens and enhancing chicken meat safety. The effect of gamma irradiation on the overall quality of chicken meat and its products must be observed to provide a comprehensive explanation to the public. This meta-analysis examined the effects of gamma irradiation on the oxidation parameters, microbial activity, physicochemical characteristics, sensory parameters, and nutrient quality of chicken meat and meat products. Materials and Methods We conducted a literature search using various search engines (Scopus®, PubMed®, and Google Scholar®) with "irradiation," "gamma," "chicken," and "meat" as keywords. Gamma irradiation treatment was set as a fixed effect, and the difference between experiments was set as a random effect. This study used a mixed-model methodology. After evaluation, we selected 43 articles (86 studies) for inclusion in the database. Results Gamma irradiation significantly increased (p < 0.01) thiobarbituric acid-reactive substance levels on days 0, 7, and 14 of storage. Gamma irradiation reduced total aerobic bacteria, coliforms, Salmonella, yeast, and mold activity (p < 0.01). According to our meta-analysis, 21.75 kGy was the best dose for reducing total aerobic bacteria. On day 0, gamma irradiation did not affect the color parameters (L*, a*, b*). However, a significant difference (p < 0.01) was noted for a* and b* parameters between the control and irradiation treatments at 7 and 14 days. Although irradiation treatment was less consistent in sensory parameters, overall acceptability decreased on days 0, 7, and 14 after storage (p < 0.05). Regarding nutrient composition, gamma irradiation reduced moisture content and free fatty acid (FFA) content (p < 0.05). Although irradiation significantly reduces the microbial population, it increases the oxidation of chicken meat and its products. Irradiation decreases FFA content and overall acceptability, but it does not affect flavor, tenderness, juiciness, or cooking loss. Conclusion Gamma irradiation positively reduces the microbial activity in chicken meat and its products but increases the oxidation parameters. Although gamma irradiation does not alter the flavor, tenderness, juiciness, or cooking loss, gamma irradiation can reduce the FFA content and overall acceptability.
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Affiliation(s)
- Raissha Rizqi Asmarani
- Graduate Student, Animal Science Faculty, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Tri Ujilestari
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Muhammad Miftakhus Sholikin
- Research Center for Animal Husbandry, National Research and Innovation Agency of Indonesia, Bogor 16911, Indonesia
- Animal Feed and Nutrition Modelling Research Group (AFENUE), IPB University, Bogor 16680, Indonesia
- Center for Tropical Animal Studies (CENTRAS), The Institute of Research and Community Empowerment of IPB (LPPM IPB), Bogor 16680, Indonesia
| | - Wulandari Wulandari
- Research Center for Animal Husbandry, National Research and Innovation Agency of Indonesia, Bogor 16911, Indonesia
| | - Ema Damayanti
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Muslih Anwar
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Siska Aditya
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Mohammad Faiz Karimy
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Satriyo Krido Wahono
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Endy Triyannanto
- Department of Animal Products Technology, Animal Science Faculty, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Danung Nur Adli
- Department of Feed and Animal Nutrition, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
| | - Rio Olympias Sujarwanta
- Department of Animal Products Technology, Animal Science Faculty, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Teguh Wahyono
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
- Animal Feed and Nutrition Modelling Research Group (AFENUE), IPB University, Bogor 16680, Indonesia
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36
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Nayak B, Jain P, Kumar L, Mishra AA, Gaikwad KK. UV blocking edible films based on corn starch/moringa gum incorporated with pine cone extract for sustainable food packaging. Int J Biol Macromol 2024; 267:131545. [PMID: 38614168 DOI: 10.1016/j.ijbiomac.2024.131545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 04/03/2024] [Accepted: 04/10/2024] [Indexed: 04/15/2024]
Abstract
Corn starch (CS) is a good alternative to synthetic polymers due to its sustainability; nevertheless, because of its weak tensile strength, the matrix requires another polymer. Therefore, 0.5 % (w/v) moringa gum (MG) was added. The purpose of this study was to assess how pine cone extract (PCE) affected the physiochemical and mechanical properties of corn starch and moringa gum (CS/MG) films and their use as UV-blocking composites. The findings suggest that the PCE improved the elongation at break from 3.27 % to 35.2 % while greatly reducing the tensile strength. The hydrogen bonding between CS/MG and PCE was visible in the FTIR spectra. The XRD graph indicated that the films were amorphous. In comparison to CS/MG films, PCE-incorporated edible films demonstrated significant UV-blocking ability indicating their potential as sustainable packaging material for light-sensitive food products.
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Affiliation(s)
- Baneeprajnya Nayak
- Department of Processing and Food Engineering, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj 211007, Uttar Pradesh, India
| | - Prachi Jain
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| | - Lokesh Kumar
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| | - Atul Anand Mishra
- Department of Processing and Food Engineering, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj 211007, Uttar Pradesh, India.
| | - Kirtiraj K Gaikwad
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India.
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37
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Nongnual T, Butprom N, Boonsang S, Kaewpirom S. Citric acid crosslinked carboxymethyl cellulose edible films: A case study on preserving freshness in bananas. Int J Biol Macromol 2024; 267:131135. [PMID: 38574914 DOI: 10.1016/j.ijbiomac.2024.131135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 03/22/2024] [Accepted: 03/23/2024] [Indexed: 04/06/2024]
Abstract
The study involves the preparation and characterization of crosslinked-carboxymethyl cellulose (CMC) films using varying amounts of citric acid (CA) within the range 5 %-20 %, w/w, relative to the dry weight of CMC. Through techniques such as Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy, carbonyl content analysis, and gel fraction measurements, the successful crosslinking between CMC and CA is confirmed. The investigation includes an analysis of chemical structure, physical and optical characteristics, swelling behavior, water vapor transmission rate, moisture content, and surface morphologies. The water resistance of the cross-linked CMC films exhibited a significant improvement when compared to the non-crosslinked CMC film. The findings indicated that films crosslinked with 10 % CA demonstrated favorable properties for application as edible coatings. These transparent films, ideal for packaging, prove effective in preserving the quality and sensory attributes of fresh bananas, including color retention, minimized weight loss, slowed ripening through inhibiting amyloplast degradation, and enhanced firmness during storage.
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Affiliation(s)
- Teeranan Nongnual
- Department of Chemistry, Faculty of Science, Burapha University, Chonburi 20131, Thailand
| | - Nattawut Butprom
- Department of Chemistry, Faculty of Science, Burapha University, Chonburi 20131, Thailand
| | - Siridech Boonsang
- Department of Electrical Engineering, Faculty of Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Supranee Kaewpirom
- Department of Chemistry, Faculty of Science, Burapha University, Chonburi 20131, Thailand.
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Shavisi N. Electrospun fiber mats based on chitosan-carrageenan containing Malva sylvestris anthocyanins: Physic-mechanical, thermal, and barrier properties along with application as intelligent food packaging materials. Int J Biol Macromol 2024; 266:131077. [PMID: 38531525 DOI: 10.1016/j.ijbiomac.2024.131077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 03/08/2024] [Accepted: 03/20/2024] [Indexed: 03/28/2024]
Abstract
This study aimed to encapsulate Malva sylvestris extract (MSE) into chitosan-carrageenan (CH-KC) fibers using the electrospinning technique and monitor the freshness of silver carp fillets during the refrigerated storage conditions for 8 days. The CH-KC + MSE 4 % fiber mats were red at pH values lower than 3, purple at pH 4-6, dark blue at pH 7, green at pH 8-10, and brown at pH 11-12. The tensile strength, elongation at break, water vapor permeability, oxygen transmission rate, moisture content, and water solubility of fabricated fiber mats were 7.71-11.02 MPa, 13.12 %-30.00 %, 7.35-20.01 × 10-4 g mm/m2 h Pa, 3.81-8.23 cm3/m2 h, 15.74 %-27.34 %, and 3.90 %-7.56 %, respectively. Regarding the potential application of a fabricated indicator for freshness monitoring of silver carp fillets, total viable count, psychrotrophic bacterial count, pH, and total volatile basic nitrogen reached 8.91 log CFU/g, 8.03 log CFU/g, 8.10, and 40.18 mg N/100 g at the end of the study, respectively. Meanwhile, the CH-KC + MSE 4 % fiber mat color changed from white to green. These findings suggest that CH-KC + MSE 4 % fiber mats can be further utilized in the food industry to control the freshness of refrigerated silver carp fillets.
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Affiliation(s)
- Nassim Shavisi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.
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Cazón P, Puertas G, Vázquez M. Characterization of multilayer bacterial cellulose-chitosan films loaded with grape bagasse antioxidant extract: Insights into spectral and water properties, microstructure, and antioxidant activity. Int J Biol Macromol 2024; 268:131774. [PMID: 38663700 DOI: 10.1016/j.ijbiomac.2024.131774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 04/10/2024] [Accepted: 04/21/2024] [Indexed: 05/02/2024]
Abstract
This work explores the development and characterization of composite multilayer films comprising bacterial cellulose (BC) and chitosan enriched with antioxidant compounds from grape bagasse extract (GE) and glycerol. SEM images revealed a compact structure with successful interactions between BC and chitosan, confirmed by FT-IR analysis. Equilibrium moisture content, water vapor permeability (WVP), swollen capacity, and solubility were systematically investigated, unveiling the influence of glycerol and GE concentrations. Moisture content increased with elevated glycerol and GE levels, attributed to their hydrophilic nature. WVP rose with higher concentrations of hydrophilic compounds, affecting the films' permeability. Swollen capacity decreased, and solubility increased with the addition of GE and glycerol, indicating a more compact film structure. The incorporation of GE conferred antioxidant properties to the films, as evidenced by DPPH and ABTS+ assays, and Total Phenolic Content (TPC) determination. TPC values varied from 0 to 1.75 mg GAE/g dried film, depending on GE. Fourier Transform Infrared Spectroscopy (FT-IR) highlighted polymeric associations, and UV-Vis spectra demonstrated enhanced UV-blocking properties. Overall, these multilayer films offer promising applications in food packaging, leveraging natural antioxidant sources for an enhanced functionality.
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Affiliation(s)
- Patricia Cazón
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Gema Puertas
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain.
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40
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Komodromos D, Sergelidis D, Amvrosiadis I, Kontominas MG. Combined Effect of an Active AgIon ® Absorbent Pad and a Chitosan Coating on the Preservation of Fresh Beef. Foods 2024; 13:1387. [PMID: 38731758 PMCID: PMC11083966 DOI: 10.3390/foods13091387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 04/28/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
In the present study, the combined effect of an AgIon® antimicrobial absorbent (Ζ) pad and a chitosan coating (C) on the preservation of fresh beef stored aerobically at 5 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored for up to 10 days of storage. The microbiological data indicated that the C and chitosan coating plus absorbent pad (CZ) treatments were the most efficient in reducing total viable counts (TVC) by 4.09 and 3.53 log cfu/g compared to the control W and Z treatments on day 4 of storage (p < 0.05). An analogous reduction in the counts of the other microbial groups monitored was recorded. pH values were ca. 5.7 for treatments W and Z and 5.45 for treatments C and CZ on day 4 of storage (p < 0.05). The total volatile basic nitrogen (TVB-N) values remained <20 mg/100 g for all treatments on day 4 and for treatments C and CZ on day 10 of storage. The total color difference values decreased (p < 0.05) during storage for treatments W and Z, but remained constant for treatments C and CZ. Based on sensory, microbiological and physico-chemical data, beef shelf life was ca ^# + 3 days for samples W and Z and at least 10 + 3 days for samples C and CZ. Between the two antimicrobial treatments, chitosan was considerably more effective than the AgIon® antimicrobial absorbent pad, which showed practically no antimicrobial activity in direct contact with beef meat.
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Affiliation(s)
- Dimitrios Komodromos
- Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece;
- Department of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (D.S.); (I.A.)
| | - Daniel Sergelidis
- Department of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (D.S.); (I.A.)
| | - Ioannis Amvrosiadis
- Department of Veterinary Medicine, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece; (D.S.); (I.A.)
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Scaglione E, Sateriale D, Mantova G, Di Rosario M, Continisio L, Vitiello M, Pagliarulo C, Colicchio R, Pagliuca C, Salvatore P. Antimicrobial efficacy of Punica granatum Lythraceae peel extract against pathogens belonging to the ESKAPE group. Front Microbiol 2024; 15:1383027. [PMID: 38711969 PMCID: PMC11070501 DOI: 10.3389/fmicb.2024.1383027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Accepted: 04/02/2024] [Indexed: 05/08/2024] Open
Abstract
The improper use and abuse of antibiotics have led to an increase in multidrug-resistant (MDR) bacteria resulting in a failure of standard antibiotic therapies. To date, this phenomenon represents a leading public health threat of the 21st century which requires alternative strategies to fight infections such as the identification of new molecules active against MDR strains. In the last 20 years, natural extracts with biological activities attracted scientific interest. Following the One Health Approach, natural by-products represent a sustainable and promising alternative solution. Consistently, the aim of the present study was to evaluate the antimicrobial activity of hydro-alcoholic pomegranate peel extract (PPE) against MDR microorganisms belonging to Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa, and Enterobacter spp. "ESKAPE" group pathogens. Through semiquantitative and quantitative methods, the PPE showed effective antimicrobial activity against Gram-positive and Gram-negative MDR bacteria. The kinetics of bactericidal action of PPE highlighted that microbial death was achieved in a time- and dose-dependent manner. High concentrations of PPE exhibited antioxidant activity, providing a protective effect on cellular systems and red blood cell membranes. Finally, we report, for the first time, a significant intracellular antibacterial property of PPE as highlighted by its bactericidal action against the staphylococcal reference strain and its bacteriostatic effect against clinical resistant strain in the HeLa cell line. In conclusion, due to its characterized content of polyphenolic compounds and antioxidant activity strength, the PPE could be considered as a therapeutic agent alone or in conjunction with standard antibiotics against challenging infections caused by ESKAPE pathogens.
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Affiliation(s)
- Elena Scaglione
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Naples, Italy
| | - Daniela Sateriale
- Department of Science and Technology, University of Sannio, Benevento, Italy
| | - Giuseppe Mantova
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Naples, Italy
| | - Martina Di Rosario
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Naples, Italy
| | - Leonardo Continisio
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Naples, Italy
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy
| | - Mariateresa Vitiello
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Naples, Italy
| | - Caterina Pagliarulo
- Department of Science and Technology, University of Sannio, Benevento, Italy
| | - Roberta Colicchio
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Naples, Italy
| | - Chiara Pagliuca
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Naples, Italy
| | - Paola Salvatore
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Naples, Italy
- CEINGE-Biotecnologie Avanzate Franco Salvatore s.c.ar.l., Naples, Italy
- Task Force on Microbiome Studies, University of Naples Federico II, Naples, Italy
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Yang J, Chen Y, Yang Z, Dai L, Choi H, Meng Z. Unveiling the Nanoconfinement Effect on Crystallization of Semicrystalline Polymers Using Coarse-Grained Molecular Dynamics Simulations. Polymers (Basel) 2024; 16:1155. [PMID: 38675074 PMCID: PMC11053607 DOI: 10.3390/polym16081155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 04/13/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
Semicrystalline polymers under nanoconfinement show distinct structural and thermomechanical properties compared to their bulk counterparts. Despite extensive research on semicrystalline polymers under nanoconfinement, the nanoconfinement effect on the local crystallization process and the unique structural evolution of such polymers have not been fully understood. In this study, we unveil such effects by using coarse-grained molecular dynamics simulations to study the crystallization process of a model semicrystalline polymer-polyvinyl alcohol (PVA)-under different levels of nanoconfinement induced by nanoparticles that are represented implicitly. We quantify in detail the evolution of the degree of crystallinity (XC) of PVA and examine distinct crystalline regions from simulation results. The results show that nanoconfinement can promote the crystallization process, especially at the early stage, and the interfaces between nanoparticles and polymer can function as crystallite nucleation sites. In general, the final XC of PVA increases with the levels of nanoconfinement. Further, nanoconfined cases show region-dependent XC with higher and earlier increase of XC in regions closer to the interfaces. By tracking region-dependent XC evolution, our results indicate that nanoconfinement can lead to a heterogenous crystallization process with a second-stage crystallite nucleation in regions further away from the interfaces. In addition, our results show that even under very high cooling rates, the nanoconfinement still promotes the crystallization of PVA. This study provides important insights into the underlying mechanisms for the intricate interplay between nanoconfinement and the crystallization behaviors of semicrystalline polymer, with the potential to guide the design and characterization of semicrystalline polymer-based nanocomposites.
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Affiliation(s)
| | | | | | | | | | - Zhaoxu Meng
- Department of Mechanical Engineering, Clemson University, Clemson, SC 29631, USA; (J.Y.); (Y.C.); (Z.Y.); (L.D.); (H.C.)
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Sachcha IH, Paddar K, Minar MM, Rahman L, Hasan SK, Akhtaruzzaman M, Billah MT, Yasmin S. Development of eco-friendly biofilms by utilizing microcrystalline cellulose extract from banana pseudo-stem. Heliyon 2024; 10:e29070. [PMID: 38623235 PMCID: PMC11016604 DOI: 10.1016/j.heliyon.2024.e29070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 03/28/2024] [Accepted: 03/29/2024] [Indexed: 04/17/2024] Open
Abstract
Banana pseudo-stem, often considered as an underutilized plant part was explored as a potential reinforced material to develop an eco-friendly biofilm for food packaging applications. In this study, Microcrystalline cellulose (MCC) was extracted from banana pseudo-stem by alkali and acid hydrolysis treatment. The extracted MCC was used as a reinforced material in different concentrated polyvinyl alcohol (PVA) matrix alone as well as both PVA and Carboxymethyl Cellulose (CMC) matrix to develop biofilm by solvent casting method. The synthesized MCC powder was characterized by scanning electron microscope to ensure its microcrystalline structure and to observe surface morphology. The biofilms composed of MCC, PVA, and CMC were assessed through Fourier-transform infrared spectroscopy (FTIR), mechanical properties, water content, solubility, swelling degree, moisture barrier property (Water Vapor Permeability - WVP), and light barrier property (Light Transmission and Transparency). The FTIR analysis showed the rich bonding between the materials of the biofilms. The film incorporating a combination of PVA, CMC, and MCC (S6) exhibited the highest tensile strength at 26.67 ± 0.152 MPa, making it particularly noteworthy for applications in food packaging. MCC incorporation increased the tensile strength. The WVP content of the films was observed low among the MCC-induced films which is parallel to other findings. The lowest WVP content was showed by 1% concentrated PVA with MCC (S4) (0.223 ± 0.020 10-9 g/Pahm). The WVP content of S6 film was also considerably low. MCC-incorporated films also acted as a good UV barrier. Transmittance of the MCC induced films at UV range were observed on average 38% (S2), 36% (S4) and 6% (S6) which were almost 6% lower than the control films. The S6 film demonstrated the lowest swelling capacity (1.42%) and water content, indicating a significantly low solubility of the film. The film formulated with mixing of PVA, CMC and MCC (S6) was ahead in terms of food packaging characteristics than other films. Also, the outcomes of this study point out that MCC can be a great natural resource for packaging applications and in that regard, banana pseudo-stem proves to be an excellent source for waste utilization.
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Affiliation(s)
- Ishmam Haque Sachcha
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Kushal Paddar
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Minhajul Matin Minar
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Latifur Rahman
- Sonali Bag Research Laboratory, Bangladesh Jute Mills Corporation, Dhaka, 1000, Bangladesh
| | - S.M. Kamrul Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Md Akhtaruzzaman
- Department of Agro Product Processing Technology, Jashore University of Science and Technology (JUST), Jashore, Bangladesh
| | - Mir Tuhin Billah
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
| | - Sabina Yasmin
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200, Bangladesh
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Kokkuvayil Ramadas B, Rhim JW, Roy S. Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications. Polymers (Basel) 2024; 16:1001. [PMID: 38611259 PMCID: PMC11014226 DOI: 10.3390/polym16071001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/23/2024] [Accepted: 04/04/2024] [Indexed: 04/14/2024] Open
Abstract
Recently, as concerns about petrochemical-derived polymers increase, interest in biopolymer-based materials is increasing. Undoubtedly, biopolymers are a better alternative to solve the problem of synthetic polymer-based plastics for packaging purposes. There are various types of biopolymers in nature, and mostly polysaccharides are used in this regard. Carrageenan is a hydrophilic polysaccharide extracted from red algae and has recently attracted great interest in the development of food packaging films. Carrageenan is known for its excellent film-forming properties, high compatibility and good carrier properties. Carrageenan is readily available and low cost, making it a good candidate as a polymer matrix base material for active and intelligent food packaging films. The carrageenan-based packaging film lacks mechanical, barrier, and functional properties. Thus, the physical and functional properties of carrageenan-based films can be enhanced by blending this biopolymer with functional compounds and nanofillers. Various types of bioactive ingredients, such as nanoparticles, natural extracts, colorants, and essential oils, have been incorporated into the carrageenan-based film. Carrageenan-based functional packaging film was found to be useful for extending the shelf life of packaged foods and tracking spoilage. Recently, there has been plenty of research work published on the potential of carrageenan-based packaging film. Therefore, this review discusses recent advances in carrageenan-based films for applications in food packaging. The preparation and properties of carrageenan-based packaging films were discussed, as well as their application in real-time food packaging. The latest discussion on the potential of carrageenan as an alternative to traditionally used synthetic plastics may be helpful for further research in this field.
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Affiliation(s)
- Bharath Kokkuvayil Ramadas
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India;
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India;
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Yu J, Xie J, Sun M, Xiong S, Xu C, Zhang Z, Li M, Li C, Lin L. Plant-Derived Caffeic Acid and Its Derivatives: An Overview of Their NMR Data and Biosynthetic Pathways. Molecules 2024; 29:1625. [PMID: 38611904 PMCID: PMC11013677 DOI: 10.3390/molecules29071625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 03/31/2024] [Accepted: 04/01/2024] [Indexed: 04/14/2024] Open
Abstract
In recent years, caffeic acid and its derivatives have received increasing attention due to their obvious physiological activities and wide distribution in nature. In this paper, to clarify the status of research on plant-derived caffeic acid and its derivatives, nuclear magnetic resonance spectroscopy data and possible biosynthetic pathways of these compounds were collected from scientific databases (SciFinder, PubMed and China Knowledge). According to different types of substituents, 17 caffeic acid and its derivatives can be divided into the following classes: caffeoyl ester derivatives, caffeyltartaric acid, caffeic acid amide derivatives, caffeoyl shikimic acid, caffeoyl quinic acid, caffeoyl danshens and caffeoyl glycoside. Generalization of their 13C-NMR and 1H-NMR data revealed that acylation with caffeic acid to form esters involves acylation shifts, which increase the chemical shift values of the corresponding carbons and decrease the chemical shift values of the corresponding carbons of caffeoyl. Once the hydroxyl group is ester, the hydrogen signal connected to the same carbon shifts to the low field (1.1~1.6). The biosynthetic pathways were summarized, and it was found that caffeic acid and its derivatives are first synthesized in plants through the shikimic acid pathway, in which phenylalanine is deaminated to cinnamic acid and then transformed into caffeic acid and its derivatives. The purpose of this review is to provide a reference for further research on the rapid structural identification and biofabrication of caffeic acid and its derivatives.
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Affiliation(s)
- Jiahui Yu
- Key Laboratory for Quality Evaluation of Bulk Herbs of Human Province, School of Pharmacy, Human University of Chinese Medicine, Changsha 410208, China; (J.Y.); (J.X.); (M.S.); (S.X.); (C.X.); (Z.Z.); (M.L.)
| | - Jingchen Xie
- Key Laboratory for Quality Evaluation of Bulk Herbs of Human Province, School of Pharmacy, Human University of Chinese Medicine, Changsha 410208, China; (J.Y.); (J.X.); (M.S.); (S.X.); (C.X.); (Z.Z.); (M.L.)
| | - Miao Sun
- Key Laboratory for Quality Evaluation of Bulk Herbs of Human Province, School of Pharmacy, Human University of Chinese Medicine, Changsha 410208, China; (J.Y.); (J.X.); (M.S.); (S.X.); (C.X.); (Z.Z.); (M.L.)
| | - Suhui Xiong
- Key Laboratory for Quality Evaluation of Bulk Herbs of Human Province, School of Pharmacy, Human University of Chinese Medicine, Changsha 410208, China; (J.Y.); (J.X.); (M.S.); (S.X.); (C.X.); (Z.Z.); (M.L.)
| | - Chunfang Xu
- Key Laboratory for Quality Evaluation of Bulk Herbs of Human Province, School of Pharmacy, Human University of Chinese Medicine, Changsha 410208, China; (J.Y.); (J.X.); (M.S.); (S.X.); (C.X.); (Z.Z.); (M.L.)
| | - Zhimin Zhang
- Key Laboratory for Quality Evaluation of Bulk Herbs of Human Province, School of Pharmacy, Human University of Chinese Medicine, Changsha 410208, China; (J.Y.); (J.X.); (M.S.); (S.X.); (C.X.); (Z.Z.); (M.L.)
| | - Minjie Li
- Key Laboratory for Quality Evaluation of Bulk Herbs of Human Province, School of Pharmacy, Human University of Chinese Medicine, Changsha 410208, China; (J.Y.); (J.X.); (M.S.); (S.X.); (C.X.); (Z.Z.); (M.L.)
| | - Chun Li
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China;
| | - Limei Lin
- Key Laboratory for Quality Evaluation of Bulk Herbs of Human Province, School of Pharmacy, Human University of Chinese Medicine, Changsha 410208, China; (J.Y.); (J.X.); (M.S.); (S.X.); (C.X.); (Z.Z.); (M.L.)
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46
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Haridevamuthu B, Raj D, Chandran A, Murugan R, Seetharaman S, Dhanaraj M, Almutairi BO, Arokiyaraj S, Arockiaraj J. Sustainable food packaging: Harnessing biowaste of Terminalia catappa L. for chitosan-based biodegradable active films for shrimp storage. Carbohydr Polym 2024; 329:121798. [PMID: 38286562 DOI: 10.1016/j.carbpol.2024.121798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 01/02/2024] [Accepted: 01/05/2024] [Indexed: 01/31/2024]
Abstract
Shrimp, a globally consumed perishable food, faces rapid deterioration during storage and marketing, causing nutritional and economic losses. With a rising environmental consciousness regarding conventional plastic packaging, consumers seek sustainable options. Utilizing natural waste resources for packaging films strengthens the food industry. In this context, we aim to create chitosan-based active films by incorporating Terminalia catappa L. leaves extract (TCE) to enhance barrier properties and extend shrimp shelf life under refrigeration. Incorporation of TCE improves mechanical, microstructural, UV, and moisture barrier properties of the chitosan film due to cross-linking interactions, resulting in robust, foldable packaging film. Active TCE film exhibits high antioxidant property due to polyphenols. These films also exhibited low wettability and showed hydrophobicity than neat CH films which is essential for meat packaging. These biodegradable films offer an eco-friendly end-of-life option when buried in soil. TCE-loaded films effectively control spoilage organisms, prevent biochemical spoilage, and maintain shrimp freshness compared to neat CH films during refrigerated condition. The active TCE film retains sensory attributes better than neat chitosan, aligning with consumer preference. The developed edible and active film from waste sources might offer sustainable, alternative packaging material with a lower carbon footprint than petroleum-based sources.
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Affiliation(s)
- B Haridevamuthu
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamil Nadu, India
| | - David Raj
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamil Nadu, India
| | - Abhirami Chandran
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamil Nadu, India
| | - Raghul Murugan
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamil Nadu, India
| | - S Seetharaman
- Foundation for Aquaculture Innovations and Technology Transfer (FAITT), Kumaran Kudil, Thoraipakkam, Chennai 600097, Tamil Nadu, India
| | - M Dhanaraj
- Foundation for Aquaculture Innovations and Technology Transfer (FAITT), Kumaran Kudil, Thoraipakkam, Chennai 600097, Tamil Nadu, India
| | - Bader O Almutairi
- Department of Zoology, College of Science, King Saud University, P. O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Selvaraj Arokiyaraj
- Department of Food Science & Biotechnology, Sejong University, Seoul 05006, Republic of Korea
| | - Jesu Arockiaraj
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamil Nadu, India.
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47
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Li BL, Chen JY, Hu JJ, Fan YW, Ao ZY, Zhang WJ, Lian X, Liang HJ, Li QR, Guan XX, Wu JW, Yuan J, Jiang DX. Three stilbenes from pigeon pea with promising anti-methicillin-resistant Staphylococcus aureus biofilm formation activity. Int Microbiol 2024; 27:535-544. [PMID: 37505307 DOI: 10.1007/s10123-023-00413-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 07/17/2023] [Accepted: 07/22/2023] [Indexed: 07/29/2023]
Abstract
Cajaninstilbene acid (CSA), longistylin A (LLA), and longistylin C (LLC) are three characteristic stilbenes isolated from pigeon pea. The objective of this study was to evaluate the antibacterial activity of these stilbenes against Staphylococcus aureus and even methicillin-resistant Staphylococcus aureus (MRSA) and test the possibility of inhibiting biofilm formation. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of these stilbenes were evaluated. And the results showed that LLA was most effective against tested strains with MIC and MBC values of 1.56 μg/mL followed by LLC with MIC and MBC values of 3.12 μg/mL and 6.25 μg/mL as well as CSA with MIC and MBC values of 6.25 μg/mL and 6.25-12.5 μg/mL. Through growth curve and cytotoxicity analysis, the concentrations of these stilbenes were determined to be set at their respective 1/4 MIC in the follow-up research. In an anti-biofilm formation assay, these stilbenes were found to be effectively inhibited bacterial proliferation, biofilm formation, and key gene expressions related to the adhesion and virulence of MRSA. It is the first time that the anti-S. aureus and MRSA activities of the three stilbenes have been systematically reported. Conclusively, these findings provide insight into the anti-MRSA mechanism of stilbenes from pigeon pea, indicating these compounds may be used as antimicrobial agents or additives for food with health functions, and contribute to the development as well as application of pigeon pea in food science.
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Affiliation(s)
- Bai-Lin Li
- School of Pharmaceutical Science, Guangzhou University of Chinese Medicine, Guangzhou, 510006, P. R. China
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Core Botanical Garden, South China Botanical Garden, Chinese Academy of Sciences, Guangdong Provincial Key Laboratory of Applied Botany, Guangzhou, 510650, P. R. China
| | - Jia-Yan Chen
- School of Pharmaceutical Science, Guangzhou University of Chinese Medicine, Guangzhou, 510006, P. R. China
| | - Juan-Juan Hu
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, Kannapolis, NC, 28081, USA
| | - Yu-Wen Fan
- School of Pharmaceutical Science, Guangzhou University of Chinese Medicine, Guangzhou, 510006, P. R. China
| | - Zhuo-Yi Ao
- School of Pharmaceutical Science, Guangzhou University of Chinese Medicine, Guangzhou, 510006, P. R. China
| | - Wei-Jie Zhang
- School of Pharmaceutical Science, Guangzhou University of Chinese Medicine, Guangzhou, 510006, P. R. China
| | - Xin Lian
- School of Pharmaceutical Science, Guangzhou University of Chinese Medicine, Guangzhou, 510006, P. R. China
| | - Hui-Jun Liang
- School of Pharmaceutical Science, Guangzhou University of Chinese Medicine, Guangzhou, 510006, P. R. China
| | - Qian-Ran Li
- School of Pharmaceutical Science, Guangzhou University of Chinese Medicine, Guangzhou, 510006, P. R. China
| | - Xiao-Xian Guan
- School of Pharmaceutical Science, Guangzhou University of Chinese Medicine, Guangzhou, 510006, P. R. China
| | - Jie-Wei Wu
- School of Pharmaceutical Science, Guangzhou University of Chinese Medicine, Guangzhou, 510006, P. R. China
| | - Jie Yuan
- School of Pharmaceutical Science, Guangzhou University of Chinese Medicine, Guangzhou, 510006, P. R. China.
| | - Dong-Xu Jiang
- School of Pharmaceutical Science, Guangzhou University of Chinese Medicine, Guangzhou, 510006, P. R. China
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48
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Guo Y, Gong Y, Lin A, Chen Q, Chen X. Alizarin-embedded γ-cyclodextrin-based metal-organic framework in a methylcellulose/polyvinyl alcohol film for maintaining and monitoring grass carp freshness. Int J Biol Macromol 2024; 264:130628. [PMID: 38453111 DOI: 10.1016/j.ijbiomac.2024.130628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 02/21/2024] [Accepted: 03/03/2024] [Indexed: 03/09/2024]
Abstract
Multifunctional packaging films that monitor and maintain fish freshness hold significant potential for use in the food industry. This study introduces a multifunctional intelligent packaging film comprising alizarin (ALI)-embedded cubic γ-cyclodextrin metal-organic frameworks (γ-CD-MOFs) (denoted as γ-CD-MOFs@ALI) in a methylcellulose/polyvinyl alcohol (MP)-based matrix to achieve colorimetric monitoring and enhanced preservation of fish freshness. The MP/γ-CD-MOFs@ALI reveals a rapid color transition in 3 min from yellow color progressively darkens to purple as the pH increases from 2.0 to 10.0. And it is proved that the as-prepared film owns high antibacterial activity against Gram-positive bacteria (S. aureus), impressive ABTS+ radical scavenging rates of 85.54 ± 1.25 %, and effective ALI sustained-release properties. The intelligent packaging film exhibits an excellent colorimetric response to total volatile basic nitrogen and provides exceptional freshness preservation performance, effectively prolonging the shelf life of Ctenopharyngodon idella (grass carp) under 25 °C to 42 h.
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Affiliation(s)
- Yaping Guo
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yuting Gong
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Anhui Lin
- School of Marine Engineering, Jimei University, Xiamen, 361021, China.
| | - Quansheng Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Xiaomei Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
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49
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Rani R, Badwaik LS. Synergistic impact of natural gums and crosslinkers on the properties of oilseed meals based biopolymeric films. Int J Biol Macromol 2024; 265:130809. [PMID: 38493819 DOI: 10.1016/j.ijbiomac.2024.130809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 03/07/2024] [Accepted: 03/10/2024] [Indexed: 03/19/2024]
Abstract
The waste material utilization from available agricultural resources can be beneficial in the field of economic, social, and environmental well-being. One of the main industrial crops used to manufacture oil from oilseeds worldwide is agricultural waste, such as the cake made from oilseeds. In this study, de-oiled cakes are used to create biopolymeric films. Three widely accessible oilseed meals viz. flaxseed, soybean, and mustard were gathered, ground, and sieved. A film forming suspension of defatted meals along with natural gums (acacia and xanthan gum) and crosslinkers (citric acid and glutaraldehyde) were formed. The suspension was cast into petri dishes and dried to produce smooth and even films. The physical, functional, color, thermal and morphological properties of the oilseed meals-gums crosslinked biopolymeric film were evaluated and statistical analysis was performed. The solubility was found to be decreased and tensile strength was increased with the addition of citric acid and increase in tensile strength. There was significant difference observed in the values of elongation at break after addition of citric acid as crosslinker. The research shows how oilseed meals enriched with natural gum and crosslinkers may be converted into biopolymeric films, which can then be used in food packaging to lessen reliance on petroleum-based, non-biodegradable plastics.
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Affiliation(s)
- Ruchi Rani
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam 784028, Assam, India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam 784028, Assam, India.
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50
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Souza RD, Lopes ER, Ramos EM, de Oliveira TV, de Oliveira CP. Active packaging: Development and characterization of polyvinyl alcohol (PVA) and nitrite film for pork preservation. Food Chem 2024; 437:137811. [PMID: 37897828 DOI: 10.1016/j.foodchem.2023.137811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 09/24/2023] [Accepted: 10/18/2023] [Indexed: 10/30/2023]
Abstract
In this study, an active films of polyvinyl alcohol (PVA) films, incorporated with sodium nitrite were developed, characterized and applied to pork stored for six days at 25 °C. As for the film characterization by FTIR, no chemical interactions were observed between nitrite and PVA under the studied conditions. The physical properties of the PVA films were not altered by the presence of nitrite. PVA films incorporated with 100 ppm nitrite reduced TBARS values of refrigerated pork from 0.63 µmol MDA/g (control) to 0.49 µmol MDA/g (PVA 01). Color changes were observed in all meat samples packaged with the film. It is concluded that the presence of nitrite does not interfere in the physical properties of the PVA films and that the developed films have an active potential for application in pork in natura.
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Affiliation(s)
- Rômicy Dermondes Souza
- Departament of Rural and Animal Technology, Universidade Estadual do Sudoeste da Bahia, Praça Primavera n° 40, Bairro Primavera, 45.700-000, Itapetinga, Bahia, Brazil.
| | - Edivânia Ribeiro Lopes
- Departament of Rural and Animal Technology, Universidade Estadual do Sudoeste da Bahia, Praça Primavera n° 40, Bairro Primavera, 45.700-000, Itapetinga, Bahia, Brazil.
| | - Eduardo Mendes Ramos
- Federal University of Lavras - UFLA, Department of Food Science, Laboratory of Food Microbiology, Lavras, MG, CEP 37200-000, CP 3037, Brazil.
| | - Taíla Veloso de Oliveira
- Universidade Federal de Viçosa, Food Technology Departament, Avenida PH Holfs, s/n, Campus Universitário, 36.570-000, Viçosa, Minas Gerais, Brazil.
| | - Cristiane Patrícia de Oliveira
- Departament of Rural and Animal Technology, Universidade Estadual do Sudoeste da Bahia, Praça Primavera n° 40, Bairro Primavera, 45.700-000, Itapetinga, Bahia, Brazil.
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