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Shah M, Hameed A, Kashif M, Majeed N, Muhammad J, Shah N, Rehan T, Khan A, Uddin J, Khan A, Kashtoh H. Advances in agar-based composites: A comprehensive review. Carbohydr Polym 2024; 346:122619. [PMID: 39245496 DOI: 10.1016/j.carbpol.2024.122619] [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: 05/09/2024] [Revised: 08/05/2024] [Accepted: 08/14/2024] [Indexed: 09/10/2024]
Abstract
This review article explores the developments and applications in agar-based composites (ABCs), emphasizing various constituents such as metals, clay/ceramic, graphene, and polymers across diversified fields like wastewater treatment, drug delivery, food packaging, the energy sector, biomedical engineering, bioplastics, agriculture, and cosmetics. The focus is on agar as a sustainable and versatile biodegradable polysaccharide, highlighting research that has advanced the technology of ABCs. A bibliometric analysis is conducted using the Web of Science database, covering publications from January 2020 to March 2024, processed through VOSviewer Software Version 1.6.2. This analysis assesses evolving trends and scopes in the literature, visualizing co-words and themes that underscore the growing importance and potential of ABCs in various applications. This review paper contributes by showcasing the existing state-of-the-art knowledge and motivating further development in this promising field.
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Affiliation(s)
- Muffarih Shah
- Department of Chemistry Abdul Wali Khan University Mardan, Mardan 23200, KP, Pakistan
| | - Abdul Hameed
- Department of Chemistry Abdul Wali Khan University Mardan, Mardan 23200, KP, Pakistan
| | - Muhammad Kashif
- Department of Chemistry Abdul Wali Khan University Mardan, Mardan 23200, KP, Pakistan
| | - Noor Majeed
- Department of Chemistry Abdul Wali Khan University Mardan, Mardan 23200, KP, Pakistan
| | - Javariya Muhammad
- Department of Zoology Abdul Wali Khan University Mardan, Mardan 23200, KP, Pakistan
| | - Nasrullah Shah
- Department of Chemistry Abdul Wali Khan University Mardan, Mardan 23200, KP, Pakistan.
| | - Touseef Rehan
- department of Biochemistry, Women University Mardan, Mardan 23200, KP, Pakistan
| | - Abbas Khan
- Department of Chemistry Abdul Wali Khan University Mardan, Mardan 23200, KP, Pakistan
| | - Jalal Uddin
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Khalid University, Abha 61421, Saudi Arabia
| | - Ajmal Khan
- Natural and Medical Sciences Research Center, University of Nizwa, P.O Box 33, 616 Birkat Al Mauz, Nizwa, Sultanate of Oman; Department of Chemical and Biological Engineering, Korea University, Seoul 02841, Republic of Korea.
| | - Hamdy Kashtoh
- Department of Biotechnology, Yeungnam University, Gyeongsan 38541, Gyeongbuk, Republic of Korea.
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Wang M, Miao X, Guo F, Deng Z, Bian F, Xiao T, Chen C. Optimized hybrid edible surface coating prepared with gelatin and cellulose nanofiber for cherry tomato preservation. Int J Biol Macromol 2024; 279:134822. [PMID: 39197613 DOI: 10.1016/j.ijbiomac.2024.134822] [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: 05/20/2024] [Revised: 08/06/2024] [Accepted: 08/15/2024] [Indexed: 09/01/2024]
Abstract
The use of renewable bioresources and their nanoforms in developing edible coating materials is considered a promising approach for preserving food freshness. Herein, cellulose nanofibers (CNF) with different morphologies were combined with gelatin to prepare composite preservation film following by brushing over the surface of cherry tomatoes as an edible coating. The gelatin-based composite film containing 0.3 % CNF20 (GC2-0.3) exhibited the lowest water vapor permeability (WVP, 1.97 × 10-4 barrer), lower oxygen permeability (OP, 2.54 × 10-2 barrer), higher transparency (Tr = 85.28 %) and excellent mechanical properties (σ = 47.45 MPa, E = 1.84 GPa). When coated on cherry tomatoes, it maintained good luster and freshness, significantly reducing the water loss of cherry tomatoes. The weight loss was only 16 % after 14 days of storage at 25 °C and 30 % humidity, compared to >30 % for the uncoated cherry tomatoes. This work provides a viable strategy for developing sustainable, green fresh-keeping materials that can prolong the storage time of the putrescible food.
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Affiliation(s)
- Mengxia Wang
- Center for Advanced Low-Dimension Materials, State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Material Science and Engineering, Donghua University, Shanghai 201620, China
| | - Xiaran Miao
- Shanghai Synchrotron Radiation Facility, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai 201204, China.
| | - Feng Guo
- Center for Advanced Low-Dimension Materials, State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Material Science and Engineering, Donghua University, Shanghai 201620, China
| | - Zhiqing Deng
- Shanghai Institute of Precision Measurement and Test, Shanghai, China
| | - Fenggang Bian
- Shanghai Synchrotron Radiation Facility, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai 201204, China
| | - Tiqiao Xiao
- Shanghai Synchrotron Radiation Facility, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai 201204, China
| | - Chunhai Chen
- Center for Advanced Low-Dimension Materials, State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Material Science and Engineering, Donghua University, Shanghai 201620, China.
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Lin K, Zhu YZ, Ma HW, Wu JC, Kong CN, Xiao Y, Liu HC, Zhao LL, Qin XL, Yang LF. Preparation, characterization, and application of gallic acid-mediated photodynamic chitosan-nanocellulose-based films. Int J Biol Macromol 2024; 277:134008. [PMID: 39032879 DOI: 10.1016/j.ijbiomac.2024.134008] [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: 11/30/2023] [Revised: 07/15/2024] [Accepted: 07/17/2024] [Indexed: 07/23/2024]
Abstract
In this study, an active film composed of gallic acid (GA), chitosan (CS), and cellulose nanocrystals (CNC) was prepared using a solution casting method and synergistic photodynamic inactivation (PDI) technology. Characterization of the film showed that the CS-CNC-GA composite film had high transparency and UV-blocking ability. The addition of GA (0.2 %-1.0 %) significantly enhanced the mechanical properties, water resistance, and thermal stability of the film. The tensile strength increased up to 46.30 MPa, and the lowest water vapor permeability was 1.16 × e-12 g/(cm·s·Pa). The PDI-treated CS-CNC-GA1.0 composite film exhibited significantly enhanced antibacterial activity, with inhibition zone diameters of 31.83 mm against Staphylococcus aureus and 21.82 mm against Escherichia coli. The CS-CNC-GA composite film also showed good antioxidant activity. Additionally, the CS-CNC-GA1.0 composite film generated a large amount of singlet oxygen under UV-C light irradiation. It was found that using the CS-CNC-GA1.0 composite film for packaging and storage of oysters at 4 °C effectively delayed the increase in pH, total colony count, and lipid oxidation in oysters. In conclusion, the CS-CNC-GA composite film based on PDI technology has great potential for applications in the preservation of aquatic products.
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Affiliation(s)
- Kun Lin
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Yu-Zhang Zhu
- Guangxi Key Laboratory of Polysaccharide Materials and Modification, School of Marine and Biotechnology, Guangxi Minzu University, Nanning 530006, China
| | - Hua-Wei Ma
- Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Jin-Cheng Wu
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Chao-Nan Kong
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Yang Xiao
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Hong-Cun Liu
- Guangxi Key Laboratory of Polysaccharide Materials and Modification, School of Marine and Biotechnology, Guangxi Minzu University, Nanning 530006, China
| | - Li-Lan Zhao
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Xiao-Lin Qin
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Li-Fang Yang
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China.
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Fransiska D, Abdullah AHD, Nurhayati, Irianto HE, Nissa RC, Sedayu BB, Syamani FA, Raharjo S, Suwarti, Agusman. Impact of agar-glycerol ratios on the physicochemical properties of biodegradable seaweed films: A compositional study. Int J Biol Macromol 2024; 280:135855. [PMID: 39317277 DOI: 10.1016/j.ijbiomac.2024.135855] [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: 03/15/2024] [Revised: 09/05/2024] [Accepted: 09/19/2024] [Indexed: 09/26/2024]
Abstract
To develop technology more applicable to industrial settings, this study aimed to produce agar-based bioplastic films using extrusion followed by hot compression. The research examined various amounts of glycerol incorporation as the plasticizer, which also facilitated the flowability of the extrusion process. These variations included agar-glycerol ratios of 75:25, 70:30, 65:35, 60:40, and 55:45 (% w/w). Moreover, the films underwent thorough testing to assess their physical, mechanical, chemical, water sensitivity, surface imaging, and biodegradability properties. The results showed that increasing the amount of glycerol in the agar film matrix generally made the films more sensitive to water, resulting in greater hydrophilicity. This change was primarily owing to the increased presence of hydroxyl groups. It also affected other characteristics, such as enhancing the film's stretchability and thermal stability. Furthermore, a decrease in film density was observed, leading to reduced tensile strength and barrier properties. Moreover, the higher glycerol content improved its surface wettability and the higher agar content accelerated the film's biodegradability rate. Microstructural examination using scanning electron microscopy and chemical analysis (FTIR) revealed a homogeneous mixture of agar and glycerol produced through the extrusion process. These findings demonstrate the potential of extrusion techniques for the large-scale production of agar-based bioplastics.
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Affiliation(s)
- Dina Fransiska
- Research Center for Marine and Land Bioindustry, National Research and Innovation Agency, Lombok, Indonesia.
| | - Akbar Hanif Dawam Abdullah
- Research Center for Biomass and Bioproducts, National Research and Innovation Agency, Jl. Raya Bogor Km. 46, Cibinong, Bogor, Indonesia
| | - Nurhayati
- Research Center for Marine and Land Bioindustry, National Research and Innovation Agency, Lombok, Indonesia
| | - Hari Eko Irianto
- Research Center for Marine and Land Bioindustry, National Research and Innovation Agency, Lombok, Indonesia; Food Technology Study Program, Faculty of Food Technology and Health, Sahid University, Jakarta, Indonesia
| | - Rossy Choerun Nissa
- Research Center for Biomass and Bioproducts, National Research and Innovation Agency, Jl. Raya Bogor Km. 46, Cibinong, Bogor, Indonesia
| | - Bakti Berlyanto Sedayu
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia
| | - Firda Aulya Syamani
- Research Center for Biomass and Bioproducts, National Research and Innovation Agency, Jl. Raya Bogor Km. 46, Cibinong, Bogor, Indonesia
| | - Susilo Raharjo
- Research Center for Marine and Land Bioindustry, National Research and Innovation Agency, Lombok, Indonesia
| | - Suwarti
- Research Center for Marine and Land Bioindustry, National Research and Innovation Agency, Lombok, Indonesia
| | - Agusman
- Research Center for Marine and Land Bioindustry, National Research and Innovation Agency, Lombok, Indonesia
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Chong AQ, Chin NL, Talib RA, Basha RK. Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39245985 DOI: 10.1002/jsfa.13827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 06/27/2024] [Accepted: 08/04/2024] [Indexed: 09/10/2024]
Abstract
BACKGROUND The scoby pellicle of symbiotic culture of bacteria and yeast is a by-product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose. RESULTS Scoby from black, green and oolong tea kombucha fermentation was assessed for its hydrocolloid effects in mango jam-making through evaluation of physicochemical, textural and sensory characteristics. Quality of jam was significantly improved with water activity reduction up to 22.22% to 0.679, moisture content reduction up to 37.06% to 19.92%, and a pH drop up to 5.9% to 3.19 with the use of 20 to 100 g kg-1 scoby. In colour analysis, presence of scoby led to a brighter jam due to higherL * $$ {L}^{\ast } $$ values from 30.98 to a range of 31.82 to 40.83. Texture of jam with scoby gave higher gel strength and adhesiveness, with the most prominent effects from the black tea kombucha. Overall acceptability in sensory test scoring was above 70% on a nine-point hedonic scale with the 40 g kg-1 green tea kombucha scoby jam chosen as the most preferred. CONCLUSION Scoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean-label food ingredient. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ann Qi Chong
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang, Malaysia
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang, Malaysia
| | - Rosnita A Talib
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang, Malaysia
| | - Roseliza Kadir Basha
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang, Malaysia
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Kajla P, Chaudhary V, Dewan A, Bangar SP, Ramniwas S, Rustagi S, Pandiselvam R. Seaweed-based biopolymers for food packaging: A sustainable approach for a cleaner tomorrow. Int J Biol Macromol 2024; 274:133166. [PMID: 38908645 DOI: 10.1016/j.ijbiomac.2024.133166] [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: 06/12/2024] [Accepted: 06/13/2024] [Indexed: 06/24/2024]
Abstract
With the increasing environmental and health consequences of uncontrolled plastic use, the scientific community is progressively gravitating toward biodegradable and ecofriendly packaging alternatives. Seaweed polysaccharides have attracted attention recently because of their biodegradability, nontoxicity, antioxidant properties, and superior film-forming ability. However, it has some limitations for packaging applications, such as low tensile strength, water solubility, and only modest antimicrobial properties. The incorporation of biopolymers, nanoparticles, or organic active ingredients enhances these characteristics. This review encapsulates the contemporary research landscape pivoting around the role of seaweed polysaccharides in the development of bioplastics, active packaging solutions, edible films, and protective coatings. A meticulous collation of existing literature dissects the myriad food application avenues for these marine biopolymers, emphasizing their multifaceted physical, mechanical, thermal, and functional attributes, including antimicrobial and antioxidant. A key facet of this review spotlights environmental ramifications by focusing on their biodegradability, reinforcing their potential as a beacon of sustainable innovation. This article delves into the prevalent challenges that stymie large-scale adoption and commercialization of seaweed-centric packaging, offering a comprehensive perspective on this burgeoning domain.
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Affiliation(s)
- Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, India
| | - Vandana Chaudhary
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India.
| | - Aastha Dewan
- Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, India
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, 29634, USA
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Gharuan, Mohali, Punjab, India
| | - Sarvesh Rustagi
- School of Applied and Life sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671 124, Kerala, India.
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Shahaban OPS, Khasherao BY, Shams R, Dar AH, Dash KK. Recent advancements in development and application of microbial cellulose in food and non-food systems. Food Sci Biotechnol 2024; 33:1529-1540. [PMID: 38623437 PMCID: PMC11016021 DOI: 10.1007/s10068-024-01524-0] [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: 05/13/2023] [Revised: 12/27/2023] [Accepted: 01/10/2024] [Indexed: 04/17/2024] Open
Abstract
Microbial cellulose is a fermented form of very pure cellulose with a fibrous structure. The media rich in glucose or other carbon sources are fermented by bacteria to produce microbial cellulose. The bacteria use the carbon to produce cellulose, which grows as a dense, gel-like mat on the surface of the medium. The product was then collected, cleaned, and reused in various ways. The properties of microbial cellulose, such as water holding capacity, gas permeability, and ability to form a flexible, transparent film make it intriguing for food applications. Non-digestible microbial cellulose has been shown to improve digestive health and may have further advantages. It is also very absorbent, making it a great option for use in wound dressings. The review discusses the generation of microbial cellulose and several potential applications of microbial cellulose in fields including pharmacy, biology, materials research, and the food industry.
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Affiliation(s)
- O. P. Shemil Shahaban
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab India
| | - Bhosale Yuvraj Khasherao
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology Kashmir, Awantipora, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology Malda, Maligram, West Bengal India
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8
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Shah YA, Bhatia S, Al-Harrasi A, Tarahi M, Almasi H, Chawla R, Ali AMM. Insights into recent innovations in barrier resistance of edible films for food packaging applications. Int J Biol Macromol 2024; 271:132354. [PMID: 38750852 DOI: 10.1016/j.ijbiomac.2024.132354] [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: 12/28/2023] [Revised: 04/30/2024] [Accepted: 05/11/2024] [Indexed: 05/27/2024]
Abstract
The utilization of biopolymer-based food packaging holds significant promise in aligning with sustainability goals and enhancing food safety by offering a renewable, biodegradable, and safer alternative to traditional synthetic polymers. However, these biopolymer-derived films often exhibit poor barrier and mechanical properties, potentially limiting their commercial viability. Desirable barrier properties, such as moisture and oxygen resistance, are critical for preserving and maintaining the quality of packaged food products. This review comprehensively explores different traditional and advance methodologies employed to access the barrier properties of edible films. Additionally, this review thoroughly examines various approaches aimed at enhancing the barrier properties of edible films, such as the fabrication of multilayer films, the selection of biopolymers for composite films, as well as the integration of plasticizers, crosslinkers, hydrophobic agents, and nanocomposites. Moreover, the influence of process conditions, such as preparation techniques, homogenization, drying conditions, and rheological behavior, on the barrier properties of edible films has been discussed. The review provides valuable insights and knowledge for researchers and industry professionals to advance the use of biopolymer-based packaging materials and contribute to a more sustainable and food-safe future.
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Affiliation(s)
- Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India.
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman.
| | - Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Rekha Chawla
- Guru Angad Dev Veterinary and Animal Sciences University, Punjab, India
| | - Ali Muhammed Moula Ali
- School of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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Wang H, Yuan D, Meng Q, Zhang Y, Kou X, Ke Q. Pickering nanoemulsion loaded with eugenol contributed to the improvement of konjac glucomannan film performance. Int J Biol Macromol 2024; 267:131495. [PMID: 38614180 DOI: 10.1016/j.ijbiomac.2024.131495] [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: 11/02/2023] [Revised: 04/01/2024] [Accepted: 04/08/2024] [Indexed: 04/15/2024]
Abstract
Konjac glucomannan (KGM) is becoming a very potential food packaging material due to its good film-forming properties and stability. However, KGM film has several shortcomings such as low mechanical strength, strong water absorption, and poor self-antibacterial performance, which limits its application. Therefore, in order to enhance the mechanical and functional properties of KGM film, this study prepared Pickering nanoemulsion loaded with eugenol and added it to the KGM matrix to explore the improvement effect of Pickering nanoemulsion on KGM film properties. Compared to pure KGM film and eugenol directly added film, the mechanical strength of Pickering-KGM film was significantly improved due to the establishment of ample hydrogen bonding interactions between the β-cyclodextrin inclusion complex system and KGM. Pickering-KGM film had significant antioxidant capacity than pure KGM film and eugenol directly added KGM film (eugenol-KGM film) (~3.21 times better than KGM film, ~0.51 times better than eugenol-KGM film). In terms of antibacterial activity, Pickering-KGM film had good inhibitory effect on Escherichia coli, Staphylococcus aureus, and Candida albicans, and raspberry preservation experiment showed that the shelf life of the Pickering-KGM film could be extended to about 6 days. To sum up, this study developed a novel means to improve the film performance and provide a new insight for the development and application of food packaging film.
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Affiliation(s)
- Hui Wang
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China
| | - Dan Yuan
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China
| | - Qingran Meng
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China
| | - Yunchong Zhang
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China
| | - Xingran Kou
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai, China.
| | - Qinfei Ke
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology (Shanghai Research Institute of Fragrance & Flavour Industry), Shanghai Institute of Technology, Shanghai, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai, China.
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10
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Alkassfarity AN, Yassin MA, Abdel Rehim MH, Liu L, Jiao Z, Wang B, Wei Z. Modified cellulose nanocrystals enhanced polycaprolactone multifunctional films with barrier, UV-blocking and antimicrobial properties for food packaging. Int J Biol Macromol 2024; 261:129871. [PMID: 38309396 DOI: 10.1016/j.ijbiomac.2024.129871] [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: 10/11/2023] [Revised: 01/15/2024] [Accepted: 01/29/2024] [Indexed: 02/05/2024]
Abstract
The packaging industry demands improved eco-friendly materials with new and enhanced properties. In this context, bio-nanocomposite films with antimicrobial and UV-shielding properties based on modified cellulose nanocrystals/polycaprolactone (MCNC/PCL) were fabricated via solution casting method, and then food packaging simulation was carried out. CNCs were obtained by acid hydrolysis followed by successful functionalization with Quaternary ammonium surfactant, confirmed by FTIR, XPS, XRD, TEM, and DLS analyses. Furthermore, the morphological, physical, antibacterial, and food packaging properties of all prepared films were investigated. Results showed that the mechanical, UV blocking, barrier properties, and antibacterial activity of all composite films were remarkably improved. Particularly, the addition of 3 wt% MCNC increased the tensile strength and elongation at break by 27.5 % and 20.0 %, respectively. Moreover, the permeability of O2, CO2, and water vapor dramatically reduced by 97.6 %, 96.7 %, and 49.8% compared to the Neat PCL. Further, the UV-blocking properties of the composite films were significantly improved. The antimicrobial properties of MCNC/PCL films showed good antimicrobial properties against S. aureus. Finally, cherry packaged with 1 and 3 wt% MCNC films exhibited satisfactory freshness after 22 days of preservation. Overall, the fabricated PCL nanocomposite films can be utilized in the food packaging industry.
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Affiliation(s)
- Asmaa N Alkassfarity
- Department of Polymer Science and Engineering, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, China; Packing and Packaging Materials Department, National Research Centre, Giza, Egypt
| | - Mohamed A Yassin
- Packing and Packaging Materials Department, National Research Centre, Giza, Egypt; Advanced Materials and Nanotechnology Lab, Center of Excellence, National Research Centre, Giza, Egypt
| | - Mona H Abdel Rehim
- Packing and Packaging Materials Department, National Research Centre, Giza, Egypt
| | - Lipeng Liu
- Department of Polymer Science and Engineering, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, China
| | - Ziyue Jiao
- Department of Polymer Science and Engineering, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, China
| | - Bo Wang
- Department of Polymer Science and Engineering, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, China
| | - Zhiyong Wei
- Department of Polymer Science and Engineering, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, China.
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11
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Namasivayam SKR, Pandian UK, Samrat K, Arvind Bharani RS, John A, Kavisri M, Kadaikunnan S, Thiruvengadam M, Moovendhan M. Fungal derived herbicidal metabolite loaded starch-chitosan-gum acacia-agar based bio composite: Preparation, characterization, herbicidal activity, release profile and biocompatibility. Int J Biol Macromol 2024; 259:129264. [PMID: 38199548 DOI: 10.1016/j.ijbiomac.2024.129264] [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: 07/28/2023] [Revised: 12/27/2023] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
Biocomposites based on starch- gum acacia- agar, chitosan- starch- agar, starch- poly vinyl alcohol- agar were synthesized by simple, green route principles and the various characterization techniques like fourier infrared spectroscopy, SEM revealed the highly stable micro dimenstional that specially interacted with functional groups of polymers -herbicidal metabolites. Respective biocomposite was prepared by mixing equal volume of the selected polymer (1;1;1 ratio) with known concentration (100 mg of in distilled water followed by the addition of reconstituted herbicidal metabolites (100 mg or 0.1 g). Though all the biocomposites were capable of inducing herbicidal effect, notable impact was recorded in chitosan- starch- gum acacia treatment. In this case, the necrotic lesions were initiated at the early incubation period (6 h), progressively developing into dark brownish black lesions with 30.0 mm diameter. Release profile of the metabolites from the respective composite was also under in vitro and soil assay. Release profile study under in vitro and soil condition showed the sustained or controlled manner in distilled water and ethyl acetate treatment. No sign of toxic effect on the soil, parameters plant growth, rhizobacteria and peripheral blood cells clearly revealed the best biocompatibility of the presently proposed biocomposite.
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Affiliation(s)
- S Karthick Raja Namasivayam
- Center for Applied Research, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai 602105, Tamil Nadu, India
| | - U Karthika Pandian
- Centre for Bioresource Research and Development, Department of Biotechnology, Sathyabama Institute of Science and Technology, Chennai 600112, Tamil Nadu, India
| | - K Samrat
- Department of Biotechnology, M.S. Ramaiah Institute of Technology, Bangalore 560054, Karnataka, India
| | - R S Arvind Bharani
- Institute of Obstetrics and Gynaecology, Madras Medical College, Egmore, Chennai-600008, Tamil Nadu, India
| | - Arun John
- Department of Molecular Analytics, Saveetha school of engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai 602105, Tamil Nadu, India
| | - M Kavisri
- Department of Infrastructure Engineering, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai 602195, Tamil Nadu, India
| | - Shine Kadaikunnan
- Department of Botany and Microbiology, College of Science, King Saud University, P. O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Sciences, Konkuk University, Seoul 05029, South Korea
| | - Meivelu Moovendhan
- Centre for Ocean Research, Sathyabama Research Park, Sathyabama Institute of Science and Technology, Chennai 600119, Tamil Nadu, India..
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12
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Li Y, Wu Y, Zhai H, Qiao C, Zhao G, Xue Z, Xia Y. Effect of the pre-crosslinking of Ba 2+ ions on wet spinning of agar fibers. Int J Biol Macromol 2024; 259:129169. [PMID: 38171435 DOI: 10.1016/j.ijbiomac.2023.129169] [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: 08/02/2023] [Revised: 12/29/2023] [Accepted: 12/29/2023] [Indexed: 01/05/2024]
Abstract
Decreased coagulation bath concentration and difficult recovery are classical issues observed during the wet spinning of fibers. In this paper, a novel method was presented for preparing environment-friendly agar fibers using deionized water as the coagulation and stretch baths. The addition of Ba2+ into the spinning solution increased the crosslinking time and improved the performance of spinning solution. The results showed that the introduction of Ba2+ in the spinning solution increased the viscosity of the spinning solution. Particularly, when the concentration of BaCl2 in the spinning solution was 7 wt%, the viscosity increased to 39.29 Pa·s, which made the molecular chain arrangement of agar more compact and ordered and promoted the gelation transformation of the spinning solution, resulting in an increase in the gel temperature from 0.2 °C (Ba-0/agar) to 5.4 °C (Ba-7/agar). The spinning solution was more conducive to the formation of fibers in deionized water. In addition, the physical and chemical properties of agar fibers were characterized by X-ray diffraction, Fourier transform infrared spectroscopy, tensile testing, and scanning electron microscopy. The results showed that the use of deionized water as the coagulation bath can improve the color of fiber and solve the problem of fiber adhesion, whereas the mechanical strength of agar fibers with pre-cross-linking metal ions was also improved. For example, the breaking strength of Ba-7/agar/DIW was 0.73 cN/dtex while the breaking strength of Ba-0/agar/DIW was only 0.62 cN/dtex.
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Affiliation(s)
- Yan Li
- College of Chemistry and Chemical Engineering, Qingdao University, Qingdao 266071, China; State Key Laboratory of Bio-fibers and Eco-textiles, Marine Fiber New Material Institute, Qingdao University, Qingdao 266071, China
| | - Yuzhi Wu
- College of Chemistry and Chemical Engineering, Qingdao University, Qingdao 266071, China; State Key Laboratory of Bio-fibers and Eco-textiles, Marine Fiber New Material Institute, Qingdao University, Qingdao 266071, China
| | - Hongjie Zhai
- College of Chemistry and Chemical Engineering, Qingdao University, Qingdao 266071, China; State Key Laboratory of Bio-fibers and Eco-textiles, Marine Fiber New Material Institute, Qingdao University, Qingdao 266071, China
| | - Cuixia Qiao
- Department of Traditional Chinese Medicine, the Affiliated Hospital of Qingdao University, Qingdao University, Qingdao 266071, China
| | - Gang Zhao
- Department of Traditional Chinese Medicine, the Affiliated Hospital of Qingdao University, Qingdao University, Qingdao 266071, China
| | - Zhixin Xue
- College of Chemistry and Chemical Engineering, Qingdao University, Qingdao 266071, China; State Key Laboratory of Bio-fibers and Eco-textiles, Marine Fiber New Material Institute, Qingdao University, Qingdao 266071, China; Department of Traditional Chinese Medicine, the Affiliated Hospital of Qingdao University, Qingdao University, Qingdao 266071, China.
| | - Yanzhi Xia
- State Key Laboratory of Bio-fibers and Eco-textiles, Marine Fiber New Material Institute, Qingdao University, Qingdao 266071, China
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13
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Zhou S, Li N, Peng H, Yang X, Lin D. The Development of Highly pH-Sensitive Bacterial Cellulose Nanofibers/Gelatin-Based Intelligent Films Loaded with Anthocyanin/Curcumin for the Fresh-Keeping and Freshness Detection of Fresh Pork. Foods 2023; 12:3719. [PMID: 37893612 PMCID: PMC10606911 DOI: 10.3390/foods12203719] [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: 08/23/2023] [Revised: 09/27/2023] [Accepted: 09/27/2023] [Indexed: 10/29/2023] Open
Abstract
The aim of this study was to develop highly pH-sensitive bacterial cellulose nanofibers/gelatin-based intelligent films, where the intelligent films were loaded with different ratios (10:0, 0:10 2:8, 5:5 and 8:2, w/w) of curcumin:anthocyanin (Cur/ATH), and the characterization of intelligent films was investigated. The results showed that the microstructures of intelligent films were much rougher as the proportion of curcumin increased. FTIR results showed that anthocyanin and curcumin were fixed in gelatin matrix by hydrogen bonds. Moreover, XRD results showed that curcumin had a significant effect on the crystal structure of the films. Interestingly, films loaded with a Cur/ATH ratio of 5:5 had the best mechanical and antioxidant properties and a high pH-sensitivity property. Consequently, the bacterial cellulose nanofibers/gelatin-based intelligent films loaded with a Cur/ATH ratio of 5:5 were used for the packaging of fresh pork, displaying good fresh-keeping and freshness detection effects. Therefore, this study suggested that bacterial cellulose nanofibers/gelatin-based intelligent films have great potential in the fresh-keeping and freshness detection of meat.
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Affiliation(s)
- Siyu Zhou
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Nan Li
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Haonan Peng
- Key Laboratory of Applied Surface and Colloid Chemistry (Ministry of Education), School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Dehui Lin
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
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14
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Li N, Zhang R, Yang X, Lin D. Bacterial cellulose nanofibers used as nanofillers improved the fresh-keeping performance of gelatin-based edible coating for fresh-cut apples. J Food Sci 2023; 88:4131-4145. [PMID: 37642500 DOI: 10.1111/1750-3841.16696] [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: 05/04/2022] [Revised: 06/21/2023] [Accepted: 06/22/2023] [Indexed: 08/31/2023]
Abstract
In this study, bacterial cellulose nanofibers (BCNs) (0%, 1%, 2%, and 3%) were used as nanofillers to prepare gelatin-based edible films, and their physical properties and fresh-keeping performance were investigated. The microstructure observation showed that the BCNs were well dispersed in the gelatin-based edible films and the surface roughness of the films increased with the increase of BCNs content. X-ray diffraction and thermogravimetric analysis showed that the crystallinity and thermal stability of the film were significantly increased with the increase of BCNs. Fourier-transform infrared spectroscopy analysis suggested that hydrogen bond interactions occurred between BCNs and gelatin polymers, leading to improved mechanical properties with the increase of BCNs content. Furthermore, the barrier performance was also improved with the increase of BCNs content, where gelatin-based edible films with 2% BCNs showed the best mechanical property. Meanwhile, the gelatin-based film-forming solutions (FFSs) containing different BCNs were coated on the fresh-cut apples and the corresponding fresh-keeping performance was investigated. The results showed that the fresh-keeping parameters of fresh-cut apples coated with FFSs containing BCNs were better as compared with those of pure gelatin FFSs. Moreover, the fresh-keeping parameters were improved with the increase of BCNs, especially the FFSs containing 2% BCNs that showed the best fresh-keeping parameters. Therefore, BCNs, used as nanofillers, are an excellent enhancer to improve the fresh-keeping performance of the gelatin-based edible coating, showing a promising potential application in the food preservation field.
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Affiliation(s)
- Nan Li
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Runguang Zhang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Dehui Lin
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
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15
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Samani MA, Babaei S, Naseri M, Majdinasab M, Nafchi AM. Development and characterization of a novel biodegradable and antioxidant film based on marine seaweed sulfated polysaccharide. Food Sci Nutr 2023; 11:3767-3779. [PMID: 37457178 PMCID: PMC10345713 DOI: 10.1002/fsn3.3361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 03/13/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
This research aims to produce an antioxidant and biodegradable polysaccharide film by using macroalgae agar and sulfated polysaccharide. Agar and sulfated polysaccharide (fucoidan) were extracted from Gracilaria corticata and Sargassum angustifolium macroalgae. Five treatments were conducted: (A) agar film (1%, W:V), (C) chitosan film (1%, W:V + 1% acetic acid), (AC) agar:chitosan composite (50:50, V:V), (ACF) AC film with fucoidan (0.5%, W:V), and (ACFA) ACF film with citric acid (30% of the dry weight of film) as a cross-linking agent. Then, 0.75% (V:V) of glycerol was added to all films. The physical, mechanical, antioxidant, color variations, microstructure (SEM), and Fourier transform infrared (FT-IR) spectroscopy were investigated. Based on the results, modifying the agar film with chitosan improved the mechanical strength, humidity, and solubility in the AC composite film (p < .05). Further, adding sulfated polysaccharide and citric acid cross-linking agent to the agar-chitosan composite led to a significant decrease in solubility, humidity, and permeability to water vapor in ACFA films (p < .05), indicating strong cross-linking and reduction in film pores based on the SEM pictures and FTIR results. However, the physical and mechanical properties of the agar-based film obtained from Gracilaria algae can be improved by adding chitosan and citric acid cross-linking agent, and the addition of fucoidan obtained from Sargassum algae has improved its antioxidant properties. This biodegradable film can be a good candidate for preserving perishable products.
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Affiliation(s)
- Maedeh Asad Samani
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Sedigheh Babaei
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Mahmood Naseri
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Marjan Majdinasab
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
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16
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Zhang B, Liu Y, Peng H, Lin Y, Cai K. Effects of ginger essential oil on physicochemical and structural properties of agar‑sodium alginate bilayer film and its application to beef refrigeration. Meat Sci 2023; 198:109051. [PMID: 36638724 DOI: 10.1016/j.meatsci.2022.109051] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 11/21/2022] [Accepted: 11/22/2022] [Indexed: 11/30/2022]
Abstract
To maintain the freshness of meat products, an agar‑sodium alginate (AS) bilayer antibacterial film incorporated with ginger essential oil (GEO) was developed. The effect of GEO at different concentrations (1%, 2%, 3% and 4% v/v) on the physical properties, micro-structure and antibacterial activity closely related to AS film's application to beef refrigeration was extensively studied. In addition, the effects of AS bilayer active film on refrigeration quality and shelf life of beef were systematically evaluated. The porous structure and number of oil droplets became more obvious with the increase of GEO amount in AS film. The incorporation and increase of GEO could delay the lipid oxidation and protein decomposition of beef, reduce the total counts of the tested microorganisms (total viable bacteria, psychrotrophic bacteria, Escherichia coli, Staphylococcus aureus, yeast, and mold) in meat samples. Compared with commercial polyethylene (PE) packaging, the accumulation of basic compounds from the degradation of beef protein as well as the microbial contamination was obviously improved, which could extend the comprehensive shelf life of beef by 4-6 days. Consequently, AS bilayer films incorporated with GEO, especially GEO at 4.0% (v/v) GEO concentration can be developed to be an antibacterial active packaging material for beef refrigeration.
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Affiliation(s)
- Bin Zhang
- Department of Biology & Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, College of Science, Shantou University, Shantou, Guangdong 515063, PR China
| | - Yang Liu
- Department of Biology & Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, College of Science, Shantou University, Shantou, Guangdong 515063, PR China.
| | - Huihui Peng
- Department of Biology & Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, College of Science, Shantou University, Shantou, Guangdong 515063, PR China
| | - Yukai Lin
- Department of Biology & Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, College of Science, Shantou University, Shantou, Guangdong 515063, PR China
| | - Kun Cai
- Department of Biology & Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, College of Science, Shantou University, Shantou, Guangdong 515063, PR China
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17
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Casalini S, Giacinti Baschetti M. The use of essential oils in chitosan or cellulose-based materials for the production of active food packaging solutions: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1021-1041. [PMID: 35396735 PMCID: PMC10084250 DOI: 10.1002/jsfa.11918] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 03/21/2022] [Accepted: 04/08/2022] [Indexed: 06/14/2023]
Abstract
In recent decades, interest in sustainable food packaging systems with additional functionality, able to increase the shelf life of products, has grown steadily. Following this trend, the present review analyzes the state of the art of this active renewable packaging. The focus is on antimicrobial systems containing nanocellulose and chitosan, as support for the incorporation of essential oils. These are the most sustainable and readily available options to produce completely natural active packaging materials. After a brief overview of the different active packaging technologies, the main features of nanocellulose, chitosan, and of the different essential oils used in the field of active packaging are introduced and described. The latest findings about the nanocellulose- and chitosan-based active packaging are then presented. The antimicrobial effectiveness of the different solutions is discussed, focusing on their effect on other material properties. The effect of the different inclusion strategies is also reviewed considering both in vivo and in vitro studies, in an attempt to understand more promising solutions and possible pathways for further development. In general, essential oils are very successful in exerting antimicrobial effects against the most diffused gram-positive and gram-negative bacteria, and affecting other material properties (tensile strength, water vapor transmission rate) positively. Due to the wide variety of biopolymer matrices and essential oils available, it is difficult to create general guidelines for the development of active packaging systems. However, more attention should be dedicated to sensory analysis, release kinetics, and synergetic action of different essential oils to optimize the active packaging on different food products. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Sara Casalini
- Department of Civil, Chemical, Environmental and Materials Engineering‐DICAMUniversity of BolognaBolognaItaly
| | - Marco Giacinti Baschetti
- Department of Civil, Chemical, Environmental and Materials Engineering‐DICAMUniversity of BolognaBolognaItaly
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18
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Tafa KD, Satheesh N, Abera W. Mechanical properties of tef starch based edible films: Development and process optimization. Heliyon 2023; 9:e13160. [PMID: 36793972 PMCID: PMC9922979 DOI: 10.1016/j.heliyon.2023.e13160] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 01/18/2023] [Accepted: 01/19/2023] [Indexed: 01/25/2023] Open
Abstract
The non-biodegradable synthetic plastic is one of the greatest challenges facing the food packaging business since it seriously harms the environment. To solve this problem, non-biodegradable plastic may be disposed of more affordably and with less harm on the environment by using edible starch-based biodegradable film. Therefore, the present study was focused on the development and optimization of tef starch based edible films based on mechanical properties. In this study response surface methodology was employed by considering 3-5g of tef starch, 0.3-0.5% of agar and 0.3-0.5% of glycerol. The prepared film showed the tensile strength of 17.97-24.25 Mpa, elongation break of 1.21-2.03%, elastic modulus of 17.58-108.69 MPa, puncture force of 2.55-15.02 N, puncture formation of 9.59-14.95 mm. The findings showed that as glycerol concentrations in the film-forming solution increased, the prepared tef starch edible films' tensile strength, elastic modulus, and puncture force declined while their elongation at break and puncture deformation increased. Tef starch edible films' mechanical characteristics, including as tensile strength, elastic modulus, and puncture force, were increased by the increase of agar concentration. The optimized (from 5 gm tef starch, 0.4 g agar and 0.3% glycerol) tef starch edible film exhibited higher tensile strength, elastic modulus, and puncture force while lower elongation at break and puncture deformation. The composite edible film based tef starch with agar exhibited good mechanical properties and can be suggested for application in food industry as food packaging.
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Affiliation(s)
- Kenenisa Dekeba Tafa
- Department of Food Process Engineering, College of Engineering and Technology, Wolkite University, Wolkite, Ethiopia
| | - Neela Satheesh
- Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar, Ethiopia
- Department of Food Nutrition and Dietetics, Faculty of Agriculture, Sri Sri University, Cuttack, Odisha, India
| | - Worku Abera
- Department of Food Process Engineering, College of Engineering and Technology, Wolkite University, Wolkite, Ethiopia
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19
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Dong Y, Li Q, Guo Y, Zhao Y, Cao J. Comparison of physicochemical and in vitro hypoglycemic activity of bamboo shoot dietary fibers from different regions of Yunnan. Front Nutr 2023; 9:1102671. [PMID: 36712536 PMCID: PMC9879356 DOI: 10.3389/fnut.2022.1102671] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Accepted: 12/30/2022] [Indexed: 01/14/2023] Open
Abstract
In this study, the physicochemical properties, thermal characteristics, and in vitro hypoglycemic activity of dietary fibers extracted from four bamboo shoots were characterized and compared. The results showed that Dendrocalamus brandisii Munro (C-BSDF) had the highest dietary fiber content (6.1%) and the smallest particle size (222.21 μm). SEM observations found that C-BSDF exhibited a loose and porous microstructure, while FTIR and XRD confirmed that C-BSDF had a higher degree of decomposition of insoluble dietary fiber components and the highest crystallinity, resulting in a better microstructure. Furthermore, C-BSDF exhibited excellent physiochemical properties with the highest water hold capacity, water swelling capacity, and preferable oil holding capacity. Thermal analysis showed that C-BSDF had the lowest mass loss (64.25%) and the highest denaturation temperature (114.03°C). The hypoglycemic activity of dietary fibers from bamboo shoots were examined in vitro and followed this order of activity: C-BSDF>D-BSDF>A-BSDF>B-BSDF. The inhibition ratios of GAC, GDRI and α-amylase activity of C-BSDF were 21.57 mmol/g, 24.1, and 23.34%, respectively. In short, C-BSDF display excellent physicochemical and functional properties due to its high soluble dietary fiber content, small particle size with a high specific surface area, and loose microstructure. Thus, D. brandisii Munro can be considered a promising new source of dietary fiber for hypoglycemic health products.
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Affiliation(s)
- Yufan Dong
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China,Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China
| | - Qin Li
- Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China
| | - Yuhong Guo
- Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China
| | - Yihe Zhao
- Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China,*Correspondence: Yihe Zhao,
| | - Jianxin Cao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China,Jianxin Cao,
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20
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Chen Z, Wen J, Huang S, Sun Y, Liu X, Chen L, Li H, Zhao P. Highly TVB-N sensitive film with CMS as the ‘bridge’ via electrostatic interaction and hydrogen bond self-assembly for monitoring food freshness in intelligent packaging. Talanta 2023; 252:123881. [DOI: 10.1016/j.talanta.2022.123881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 08/18/2022] [Accepted: 08/23/2022] [Indexed: 11/26/2022]
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21
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Development, characterization and application of intelligent/active packaging of chitosan/chitin nanofibers films containing eggplant anthocyanins. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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22
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Pająk P, Gałkowska D, Juszczak L, Khachatryan G. Octenyl succinylated potato starch-based film reinforced by honey-bee products: Structural and functional properties. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Zhao J, Liu T, Xia K, Liu X, Zhang X. Preparation and application of edible agar-based composite films modified by cellulose nanocrystals. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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24
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Cui Y, Zhang R, Cheng M, Guo Y, Wang X. Sustained release and antioxidant activity of active potato starch packaging films encapsulating thymol with MCM-41. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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25
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Guo Y, Cheng M, Cui Y, Zhang R, Zhao Z, Wang X, Guo S. Effect of SBA-15-CEO on properties of potato starch film modified by low-temperature plasma. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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26
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Pradhan D, Jaiswal AK, Jaiswal S. Nanocellulose Based Green Nanocomposites: Characteristics and Application in Primary Food Packaging. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2143797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Dileswar Pradhan
- School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin, Dublin, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland
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27
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Guo Y, Cui Y, Cheng M, Zhang R, Zhao Z, Wang X, Guo S. Development and properties of active films based on potato starch modified by low-temperature plasma and enriched with cinnamon essential oil coated with nanoparticles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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28
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Fabrication and characterization of pullulan-based composite films incorporated with bacterial cellulose and ferulic acid. Int J Biol Macromol 2022; 219:121-137. [PMID: 35931293 DOI: 10.1016/j.ijbiomac.2022.07.236] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 06/20/2022] [Accepted: 07/30/2022] [Indexed: 01/13/2023]
Abstract
Pullulan-based composite films incorporated with bacterial cellulose (BC) and ferulic acid (FA) were prepared by solution casting method. The rheological, morphological, barrier, optical, anti-fogging, and antioxidant properties of pullulan-based composite films doped with BC and FA were investigated. The rheological results showed that all film-forming solution was pseudoplastic fluid and its viscosity increased with the increase of BC content. An appropriate BC (2 %) and FA were uniformly dispersed in pullulan to form uniform and dense composite films. With the increase of BC content, the roughness and opacity of composite films increased while their UV-vis barrier performance was improved by incorporating BC and FA. Fourier transform infrared spectrometer analysis demonstrated that hydrogen bond interactions among pullulan, BC, and FA were found, and incorporating BC could increase the crystallinity of the composite films, thus enhancing their mechanical, barrier, hydrophobic, and thermal stability properties. Pullulan-based composite films incorporated with 2 % BC and FA (P-BC2-FA) showed better mechanical properties, water, oxygen, and carbon dioxide barrier performances, and its water contact angle value also increased compared with control, respectively. P-BC2-FA film showed superior anti-fogging and antioxidant activities. These results indicate that the P-BC2-FA film are expected to be a potential target of bioactive packaging.
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29
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Zhang R, Zhai X, Wang W, Hou H. Preparation and evaluation of agar/maltodextrin-beeswax emulsion films with various hydrophilic-lipophilic balance emulsifiers. Food Chem 2022; 384:132541. [DOI: 10.1016/j.foodchem.2022.132541] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 02/21/2022] [Accepted: 02/21/2022] [Indexed: 11/28/2022]
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30
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Janowicz M, Rybak K, Ciurzyńska A, Galus S. Effect of interactions of locust bean gum and rosehip juice on the physical properties of gum tragacanth composite films. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Monika Janowicz
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
| | - Katarzyna Rybak
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
| | - Agnieszka Ciurzyńska
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
| | - Sabina Galus
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
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31
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Polysaccharides: Sources, Characteristics, Properties, and Their Application in Biodegradable Films. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3030029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Biodegradable films emerge as alternative biomaterials to conventional packaging from fossil sources, which, in addition to offering protection and increasing the shelf life of food products, are ecologically sustainable. The materials mostly used in their formulation are based on natural polysaccharides, plasticizing agents, and bioactive components (e.g., antimicrobial agents or antioxidants). The formulation of biodegradable films from polysaccharides and various plasticizers represents an alternative for primary packaging that can be assigned to specific food products, which opens the possibility of having multiple options of biodegradable films for the same product. This review describes the main characteristics of the most abundant polysaccharides in nature and highlights their role in the formulation of biodegradable films. The compilation and discussion emphasize studies that report on the mechanical and barrier properties of biodegradable films when made from pure polysaccharides and when mixed with other polysaccharides and plasticizing agents.
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32
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Hernández V, Ibarra D, Triana JF, Martínez-Soto B, Faúndez M, Vasco DA, Gordillo L, Herrera F, García-Herrera C, Garmulewicz A. Agar Biopolymer Films for Biodegradable Packaging: A Reference Dataset for Exploring the Limits of Mechanical Performance. MATERIALS 2022; 15:ma15113954. [PMID: 35683252 PMCID: PMC9182270 DOI: 10.3390/ma15113954] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 05/20/2022] [Accepted: 05/25/2022] [Indexed: 02/04/2023]
Abstract
This article focuses on agar biopolymer films that offer promise for developing biodegradable packaging, an important solution for reducing plastics pollution. At present there is a lack of data on the mechanical performance of agar biopolymer films using a simple plasticizer. This study takes a Design of Experiments approach to analyze how agar-glycerin biopolymer films perform across a range of ingredients concentrations in terms of their strength, elasticity, and ductility. Our results demonstrate that by systematically varying the quantity of agar and glycerin, tensile properties can be achieved that are comparable to agar-based materials with more complex formulations. Not only does our study significantly broaden the amount of data available on the range of mechanical performance that can be achieved with simple agar biopolymer films, but the data can also be used to guide further optimization efforts that start with a basic formulation that performs well on certain property dimensions. We also find that select formulations have similar tensile properties to thermoplastic starch (TPS), acrylonitrile butadiene styrene (ABS), and polypropylene (PP), indicating potential suitability for select packaging applications. We use our experimental dataset to train a neural network regression model that predicts the Young's modulus, ultimate tensile strength, and elongation at break of agar biopolymer films given their composition. Our findings support the development of further data-driven design and fabrication workflows.
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Affiliation(s)
- Valentina Hernández
- Department of Management, Faculty of Management and Economics, University of Santiago of Chile (USACH), Avenida Libertador Bernardo O'Higgins 3363, Estación Central, Santiago 9170022, Chile
| | - Davor Ibarra
- Department of Mechanical Engineering, University of Santiago of Chile (USACH), Avenida Libertador Bernardo O'Higgins 3363, Santiago 9170022, Chile
| | - Johan F Triana
- Department of Physics, University of Santiago of Chile (USACH), Avenida Victor Jara 3493, Santiago 9170124, Chile
| | - Bastian Martínez-Soto
- Department of Mathematics and Computer Science, University of Santiago of Chile (USACH), Las Sophoras 173, Santiago 9170124, Chile
| | - Matías Faúndez
- Department of Mechanical Engineering, University of Santiago of Chile (USACH), Avenida Libertador Bernardo O'Higgins 3363, Santiago 9170022, Chile
| | - Diego A Vasco
- Department of Mechanical Engineering, University of Santiago of Chile (USACH), Avenida Libertador Bernardo O'Higgins 3363, Santiago 9170022, Chile
| | - Leonardo Gordillo
- Department of Physics, University of Santiago of Chile (USACH), Avenida Victor Jara 3493, Santiago 9170124, Chile
| | - Felipe Herrera
- Department of Physics, University of Santiago of Chile (USACH), Avenida Victor Jara 3493, Santiago 9170124, Chile
- ANID-Millennium Institute for Research in Optics, Concepción 4030000, Chile
| | - Claudio García-Herrera
- Department of Mechanical Engineering, University of Santiago of Chile (USACH), Avenida Libertador Bernardo O'Higgins 3363, Santiago 9170022, Chile
| | - Alysia Garmulewicz
- Department of Management, Faculty of Management and Economics, University of Santiago of Chile (USACH), Avenida Libertador Bernardo O'Higgins 3363, Estación Central, Santiago 9170022, Chile
- CABDyN Complexity Centre, University of Oxford, Oxford OX1 2JD, UK
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33
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Wang XH, Song XJ, Zhang DJ, Li ZJ, Wang HJ. Preparation and characterization of natamycin-incorporated agar film and its application on preservation of strawberries. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100863] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Mojoodi M, Nourani M. Mung bean protein films incorporated with cumin essential oil: development and characterization. INT POLYM PROC 2022. [DOI: 10.1515/ipp-2021-4213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Biodegradable films based on mung bean protein (1, 3 and 5%) incorporated with cumin essential oil (EO) (0, 0.25 and 0.5 ml/g protein) were developed. Adding cumin oil and increasing the protein content enhanced the thickness, tensile strength and yellowness. Films incorporated with EO exhibited less water vapor permeability and water solubility, as compared to the control films. A higher antioxidant activity was also obtained by increasing the EO and protein ratios. Films with higher levels of protein displayed lower thermal stability with a lower degradation temperature, as suggested by thermo-gravimetric analyses. In addition, the incorporation of EO reduced thermal stability, as confirmed by the higher weight loss and lower degradation temperature. Furthermore, mung bean protein films containing 0.5 ml cumin oil/g protein had suitable physical characteristics, antioxidant activities, water barrier properties and thermal stability; thus, they can be used as appropriate biodegradable packaging materials for food preservation.
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Affiliation(s)
- Majid Mojoodi
- Department of Food Science and Technology , Isfahan (Khorasgan) Branch, Islamic Azad University , Isfahan , Iran
| | - Moloud Nourani
- Department of Food Science and Technology , Isfahan (Khorasgan) Branch, Islamic Azad University , Isfahan , Iran
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35
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Zhou L, Fu J, Bian L, Chang T, Zhang C. Preparation of a novel curdlan/bacterial cellulose/cinnamon essential oil blending film for food packaging application. Int J Biol Macromol 2022; 212:211-219. [PMID: 35609836 DOI: 10.1016/j.ijbiomac.2022.05.137] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 05/11/2022] [Accepted: 05/19/2022] [Indexed: 11/05/2022]
Abstract
With the increasing attention to food preservation and environmental safety, there is great pressing demand to explore novel edible and environment-friendly food packaging films. In the present study, a new kind natural curdlan (CD) film was developed with the addition of bacterial cellulose (BC) and cinnamon essential oil (CEO) at 2% and 10% (w/w) amounts, with regard to improve mechanical properties and investigate potential food applications. Our results showed that the tensile strength, the crystallinity and the thermal stability of the CD/BC blending film were improved, while the water vapor permeability, moisture content and the lightness were reduced. Moreover, the CEO addition to the CD/BC film further increased the barrier properties and also mechanical properties. The results of FTIR and XRD were applied for analyzing the potential interactions of the film matrix. Finally, addition of CEO endowed the blending films with good antibacterial activity and antioxidant capacity, which could effectively inhibit the bacterial growth and the lipid oxidation of chilled chicken during the preservative period. Thus, this work demonstrates that the novel CD/BC/CEO blending film with improved mechanical and barrier properties can be of great potential for developing food packaging material for promising applications.
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Affiliation(s)
- Libang Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jingchao Fu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Luyao Bian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Tingting Chang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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36
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Papadaki A, Manikas AC, Papazoglou E, Kachrimanidou V, Lappa I, Galiotis C, Mandala I, Kopsahelis N. Whey protein films reinforced with bacterial cellulose nanowhiskers: Improving edible film properties via a circular economy approach. Food Chem 2022; 385:132604. [PMID: 35303655 DOI: 10.1016/j.foodchem.2022.132604] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 02/06/2022] [Accepted: 02/27/2022] [Indexed: 11/29/2022]
Abstract
Edible films were developed using whey protein concentrate (WPC) and a natural bio-polymer, namely bacterial cellulose (BC). BC was produced via fermentation from orange peels and subsequently acid-hydrolyzed to obtain BC nanowhiskers (BCNW) with high crystallinity (XRD analysis). Morphology of BCNW was analyzed by SEM, TEM, and AFM. WPC/BCNW film composites, containing different amounts of BCNW (0.5-15%, w/w) were developed and characterized. WPC/BCNW film composite was analyzed by Raman spectroscopy, indicating the successful incorporation and the homogenous distribution of BCNW into the WPC film matrix. Mechanical characterization showed that BCNW behaved as a reinforcing filler in the WPC film, increasing tensile strength and Young's modulus by 32% and 80%, respectively. In addition, water vapor permeability was reduced by 33.9% upon the addition of 0.5% BCNW. This study presented a sustainable approach towards the production of WPC films with improved tensile and water barrier properties, suggesting its potential application as a packaging material.
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Affiliation(s)
- Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli 28100, Kefalonia, Greece
| | - Anastasios C Manikas
- Foundation of Research and Technology Hellas, Institute of Chemical Engineering Sciences (FORTH/ICE-HT), Stadiou St, Platani, 26504 Patras, Greece; Department Chemical Engineering, University of Patras, 26504 Patras, Greece
| | - Eleonora Papazoglou
- Department of Food Science and Technology, Ionian University, Argostoli 28100, Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli 28100, Kefalonia, Greece
| | - Iliada Lappa
- Department of Food Science and Technology, Ionian University, Argostoli 28100, Kefalonia, Greece
| | - Costas Galiotis
- Foundation of Research and Technology Hellas, Institute of Chemical Engineering Sciences (FORTH/ICE-HT), Stadiou St, Platani, 26504 Patras, Greece; Department Chemical Engineering, University of Patras, 26504 Patras, Greece
| | - Ioanna Mandala
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli 28100, Kefalonia, Greece.
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37
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Development of anchote (Coccinia abyssinica) starch-based edible film: response surface modeling and interactive analysis of composition for water vapor permeability. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01338-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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38
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Jayakody MM, Vanniarachchy MPG, Wijesekara I. Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01277-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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39
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Etxabide A, Kilmartin PA, Maté JI, Gómez-Estaca J. Characterization of glucose-crosslinked gelatin films reinforced with chitin nanowhiskers for active packaging development. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112833] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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40
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Aswathi Mohan A, Robert Antony A, Greeshma K, Yun JH, Ramanan R, Kim HS. Algal biopolymers as sustainable resources for a net-zero carbon bioeconomy. BIORESOURCE TECHNOLOGY 2022; 344:126397. [PMID: 34822992 DOI: 10.1016/j.biortech.2021.126397] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 11/15/2021] [Accepted: 11/17/2021] [Indexed: 06/13/2023]
Abstract
The era for eco-friendly polymers was ushered by the marine plastic menace and with the discovery of emerging pollutants such as micro-, nano-plastics, and plastic leachates from fossil fuel-based polymers. This review investigates algae-derived natural, carbon neutral polysaccharides and polyesters, their structure, biosynthetic mechanisms, biopolymers and biocomposites production process, followed by biodegradability of the polymers. The review proposes acceleration of research in this promising area to address the need for eco-friendly polymers and to increase the cost-effectiveness of algal biorefineries by coupling biofuel, high-value products, and biopolymer production using waste and wastewater-grown algal biomass. Such a strategy improves overall sustainability by lowering costs and carbon emissions in algal biorefineries, eventually contributing towards the much touted circular, net-zero carbon future economies. Finally, this review analyses the evolution of citation networks, which in turn highlight the emergence of a new frontier of sustainable polymers from algae.
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Affiliation(s)
- A Aswathi Mohan
- Sustainable Resources Laboratory, Department of Environmental Science, Central University of Kerala, Tejaswini Hills, Periya, Kasaragod, Kerala 671316, India
| | - Aiswarya Robert Antony
- Sustainable Resources Laboratory, Department of Environmental Science, Central University of Kerala, Tejaswini Hills, Periya, Kasaragod, Kerala 671316, India
| | - Kozhumal Greeshma
- Sustainable Resources Laboratory, Department of Environmental Science, Central University of Kerala, Tejaswini Hills, Periya, Kasaragod, Kerala 671316, India
| | - Jin-Ho Yun
- Cell Factory Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea
| | - Rishiram Ramanan
- Sustainable Resources Laboratory, Department of Environmental Science, Central University of Kerala, Tejaswini Hills, Periya, Kasaragod, Kerala 671316, India; Cell Factory Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea
| | - Hee-Sik Kim
- Cell Factory Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea.
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41
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OLIVEIRA AAN, MESQUITA EDFMD, FURTADO AAL. Use of bacterial cellulose as a fat replacer in emulsified meat products: review. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.42621] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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42
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Alginate with citrus pectin and pterostilbene as healthy food packaging with antioxidant property. Int J Biol Macromol 2021; 193:2093-2102. [PMID: 34774594 DOI: 10.1016/j.ijbiomac.2021.11.041] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 10/31/2021] [Accepted: 11/04/2021] [Indexed: 02/04/2023]
Abstract
A new type of film packaging made from natural polysaccharide materials, with its environmental safety and friendliness, is considered as a potential substitute for plastics. Novel polysaccharide composite films based upon citrus pectin (CP) and sodium alginate (SA) were successfully prepared and characterized, containing pterostilbene (PTE) at various concentrations (0.2, 0.4, 0.8, 1.6, 3.2 mM). The rheological analysis displayed that all film-forming liquids performed no gelation behavior with G" > G' at low frequency and weak gelation with G" < G' at high frequency. The SA-CP films had good tensile strength (TS) and elongation at break (EB), while adding PTE as an antioxidant to the film reduced both the values. Of note, the SA-CP films with PTE had better moisture resistance than that of the pure SA-CP films, which was related to the changes of its microstructure. The increased roughness of the films containing PTE was observed by microscope. After calcium chloride cross-linking, the water solubility of the films was reduced, while its thermal stability was improved. Notably, the accretion of PTE expressively enhanced the antioxidant properties of the SA-CP films. Thus, the SA-CP composite films containing PTE could be utilized as an excellent antioxidant packaging material.
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43
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Chen G, Jiao H, Chen Y, Zhang Z. Incorporation of antibacterial zein/thymol nanoparticles dispersed using nanobubble technology improves the functional performance of gelatin films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107051] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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44
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Contessa CR, da Rosa GS, Moraes CC. New Active Packaging Based on Biopolymeric Mixture Added with Bacteriocin as Active Compound. Int J Mol Sci 2021; 22:ijms221910628. [PMID: 34638967 PMCID: PMC8508738 DOI: 10.3390/ijms221910628] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/15/2021] [Accepted: 03/18/2021] [Indexed: 11/17/2022] Open
Abstract
The objective of this work was to develop a chitosan/agar-agar bioplastic film incorporated with bacteriocin that presents active potential when used as food packaging. The formulation of the film solution was determined from an experimental design, through the optimization using the desirability function. After establishing the concentrations of the biopolymers and the plasticizer, the purified bacteriocin extract of Lactobacillus sakei was added, which acts as an antibacterial agent. The films were characterized through physical, chemical, mechanical, barrier, and microbiological analyses. The mechanical properties and water vapor permeability were not altered by the addition of the extract. The swelling property decreased with the addition of the extract and the solubility increased, however, the film remained intact when in contact with the food, thus allowing an efficient barrier. Visible light protection was improved by increased opacity and antibacterial capacity was effective. When used as Minas Frescal cream cheese packaging, it contributed to the increase of microbiological stability, showing a reduction of 2.62 log UFC/g, contributing a gradual release of the active compound into the food during the storage time. The film had an active capacity that could be used as a barrier to the food, allowing it to be safely packaged.
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45
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Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings). Foods 2021; 10:foods10092088. [PMID: 34574198 PMCID: PMC8468636 DOI: 10.3390/foods10092088] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 08/27/2021] [Accepted: 09/01/2021] [Indexed: 12/16/2022] Open
Abstract
Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife, and the environment. As a result, numerous researches have been in progress on alternative polymers, which has similar properties as plastic but is also environmentally friendly (biodegradable). In recent years, the utilization of seaweed polysaccharides has piqued interest due to its biodegradability, non-toxicity, antioxidant capabilities, and excellent film formation ability. However, it has a number of drawbacks such as low tensile strength, water solubility, and moderate antibacterial characteristics, among others. The addition of other biopolymers, nanoparticles, or natural active agents improves these features. In this review article, we have summarized the current state of seaweed polysaccharide research in active packaging, intelligent packaging, edible films, and coatings. It also highlights the physical, thermal, antioxidant, and other properties of these materials. Finally, the article discusses the relevant legislation as well as the field’s future prospects. Research shows that seaweeds polysaccharide looks promising as a sustainable food contact material, but there is always a potential for development to make it market feasible.
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46
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Li Z, Zhang Y, Anankanbil S, Guo Z. Applications of nanocellulosic products in food: Manufacturing processes, structural features and multifaceted functionalities. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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47
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Song S, Liu Z, Abubaker MA, Ding L, Zhang J, Yang S, Fan Z. Antibacterial polyvinyl alcohol/bacterial cellulose/nano-silver hydrogels that effectively promote wound healing. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2021; 126:112171. [PMID: 34082972 DOI: 10.1016/j.msec.2021.112171] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 02/22/2021] [Accepted: 05/03/2021] [Indexed: 12/14/2022]
Abstract
The lack of antibacterial properties limits the application of bacterial cellulose hydrogels in wound dressings. To overcome this deficiency, silver nanoparticles (AgNPs) were introduced as antibacterial agents into a polyvinyl alcohol (PVA)/bacterial cellulose (BC) solution. A freeze-thaw method promoted formation of PVA/BC/Ag hydrogels and improved their mechanical properties. The physicochemical and biological properties of this hydrogel were systematically characterized. Those results showed the hydrogels contained a porous three-dimensional reticulum structure and had high mechanical properties. Also, the hydrogels possessed outstanding antibacterial properties and good biocompatibilities. More importantly, it effectively repaired wound defects in mice models and wound healing reached 97.89% within 15 days, and far exceeded other groups and indicated its potential for use in wound treatment applications.
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Affiliation(s)
- Shen Song
- College of Chemistry & Chemical Engineering, Northwest Normal University, Lanzhou 730070, China; New Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China.
| | - Zhao Liu
- Orthopaedic Institute, Department of Orthopaedic Surgery, The First Affiliated Hospital, Soochow University, Suzhou, Jiangsu 215006, China
| | - Mohamed Aamer Abubaker
- New Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China; Department of Biology, Faculty of Education, University of Khartoum, Khartoum, 11111, Sudan
| | - Ling Ding
- New Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China
| | - Ji Zhang
- New Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China.
| | - Shengrong Yang
- College of Chemistry & Chemical Engineering, Northwest Normal University, Lanzhou 730070, China
| | - Zengjie Fan
- School of Stomatology, Lanzhou University, Lanzhou 730000, China
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Cui Y, Cheng M, Han M, Zhang R, Wang X. Characterization and release kinetics study of potato starch nanocomposite films containing mesoporous nano-silica incorporated with Thyme essential oil. Int J Biol Macromol 2021; 184:566-573. [PMID: 34174300 DOI: 10.1016/j.ijbiomac.2021.06.134] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 06/18/2021] [Accepted: 06/18/2021] [Indexed: 11/29/2022]
Abstract
This study aimed to develop potato starch nanocomposite films containing mesoporous nano-silica (SBA-15, SBA-16 and MCM-41) incorporated with Thyme essential oil (TEO). TEO-SBA-15/potato starch films, TEO-SBA-16/potato starch films and TEO-MCM-41/potato starch films were prepared based on potato starch. The physical and mechanical properties of the nanocomposite films were also investigated. The results showed that the addition of mesoporous nano-silica incorporated with TEO improved the properties of potato starch nanocomposite films. Especially, the addition of TEO-MCM-41 markedly enhanced the tensile strength (4.33 MPa), and reduced the water vapor permeability (1.80 g·m-1·h-1·KPa-1) and moisture absorption (37.67%) of potato starch nanocomposite films. The results of scanning electron microscopy (SEM) analysis showed that TEO-MCM-41 hardly agglomerated in the potato starch nanocomposite films. Additionally, Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) confirmed that strong hydrogen bonds were formed between TEO-MCM-41 and potato starch. The release kinetics of TEO proved that incorporating TEO into the pores of mesoporous nano-silica could delay its release rate, and the Peleg model (t/(Mt - M0) = K1 + K2t) was suitable for describing the release behavior. The findings of this study suggested that TEO-MCM-41/potato starch films had a good application prospect in the field of slow-releasing and antimicrobial packaging materials.
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Affiliation(s)
- Yingjun Cui
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Meng Cheng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Minjie Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Rongfei Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
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Conformational and rheological properties of bacterial cellulose sulfate. Int J Biol Macromol 2021; 183:2326-2336. [PMID: 34089760 DOI: 10.1016/j.ijbiomac.2021.06.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 05/21/2021] [Accepted: 06/01/2021] [Indexed: 11/22/2022]
Abstract
In this study, a water-soluble bacterial cellulose sulfate (BCS) was prepared with sulfur trioxide pyridine complex (SO3· Py) in a lithium chloride (LiCl)/dimethylacetamide (DMAc) homogeneous solution system using bacterial cellulose (BC). The structural study showed that the value for the degrees of substitution of BCS was 1.23. After modification, the C-6 hydroxyl group of BC was completely substituted and the C-2 and C-3 hydroxyl groups were partially substituted. In an aqueous solution, the BCS existed as a linear polymer with irregular coil conformation, which was consistent with the findings observed using atomic force microscopy. The steady-state shear flow and dynamic viscoelasticity were systematically determined over a range of BCS concentrations (1 %-4 %, w/v) and temperature (5 °C-50 °C). Steady-state flow experiments revealed that BCS exhibited shear thinning behavior, which increased with an increase in concentration and a decrease in temperature. These observations were quantitatively demonstrated using the cross model. Moreover, based on the dynamical viscoelastic properties, we confirmed that BCS was a temperature-sensitive and weak elastic gel, which was somewhere between a dilute solution and an elastic gel. Therefore, considering the special synthetic strategy and rheological behavior, BCS might be used as a renewable material in the field of biological tissue engineering, especially in the manufacture of injectable hydrogels, cell scaffolds, and as a drug carrier.
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Silva SMF, Ribeiro HL, Mattos ALA, Borges MDF, Rosa MDF, de Azeredo HMC. Films from cashew byproducts: cashew gum and bacterial cellulose from cashew apple juice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1979-1986. [PMID: 33897034 DOI: 10.1007/s13197-020-04709-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/10/2020] [Accepted: 08/11/2020] [Indexed: 11/26/2022]
Abstract
ABSTRACT Cashew is a major crop in several tropical countries. Its cultivation is mostly aimed to the production of cashew nuts, whereas its byproducts (including cashew tree gum and cashew apples) are underutilized. In this study, cashew tree gum (CG) has been combined to nanofibrillated bacterial cellulose (NFBC) produced from cashew apple juice, at different ratios (from CG-only to NFBC-only), to produce edible films. While the CG-only dispersion (at 1 wt%) behaved as a quasi-Newtonian fluid, the addition of NFBC provided a shear-thinning behavior, making the dispersions easier to process, especially to cast. Moreover, the films containing increasing NFBC contents exhibited better physico-mechanical performance. When compared to the CG-only film, the films containing at least 25% NFBC presented remarkably higher strength and modulus (even similar to some conventional petroleum-derived polymers), lower water vapor permeability (WVP), and lower water solubility, although at the expense of lower elongation and higher opacity values. The combined use of both polysaccharides was demonstrated to be useful to overcome the limitations of both CG-only films (very low viscosity, poor tensile properties and very high WVP) and NFBC-only films (very high viscosity, making the dispersions difficult to mix and spread). Moreover, the use of different NFBC/CG ratios allow properties to be tuned to meet specific demands for different food packaging or coating purposes. GRAPHIC ABSTRACT
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Affiliation(s)
- Sarah Maria Frota Silva
- Chemical Engineering Department, Federal University of Ceara, Campus Pici, Fortaleza, CE 60455-760 Brazil
| | - Hálisson Lucas Ribeiro
- Chemical Engineering Department, Federal University of Ceara, Campus Pici, Fortaleza, CE 60455-760 Brazil
| | | | - Maria de Fátima Borges
- Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Pici, Fortaleza, CE 60511-110 Brazil
| | | | - Henriette Monteiro Cordeiro de Azeredo
- Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Pici, Fortaleza, CE 60511-110 Brazil
- Embrapa Instrumentação, R. 15 de novembro, 1452, São Carlos, SP 13560-970 Brazil
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