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Yar MS, Henry Ibeogu I, Adnan M, Rehman F, Regmi A, Zhou M, Bilal M, Liu Z, Bako HK, Li C. A novel bio-based time-temperature dependent colorimetric indicator film incorporated with Amaranthus leaf extract for beef freshness tracking. Food Chem 2025; 480:143906. [PMID: 40112708 DOI: 10.1016/j.foodchem.2025.143906] [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: 10/24/2024] [Revised: 03/06/2025] [Accepted: 03/13/2025] [Indexed: 03/22/2025]
Abstract
Leveraging amaranthus leaf extract (ALE) as an indicator, polyvinyl alcohol (P), and citric acid (C) as film fabricating materials, an innovative time-temperature indicator (TTI) for beef freshness tracking film, known as PC-ALE was successfully created. The films were characterized in terms of their kinetic modeling, molecular properties, morphological characterization, and physiochemical properties. Arrhenius model was made by utilizing the colorimetric values of TTI films collected from -10 to 35 °C. The correlation coefficient and activation energy of the fitting model were 0.9467, 0.9399, 0.6886, and 123, 57, 95 kJ.mol-1 for ALE containing films with 0.250, 0.375, and 0.500 g, respectively. However, Fourier transform-infrared spectroscopy spectra showed interactions between the molecules. Mechanical properties of the TTI films showed that the addition of ALE enhanced its tensile strength (99.58 to 139.23 MPa) and elongation at break (151.25 to 216.35 %). Due to its optimal colorimetric response, best-fitting reaction kinetic model (R2 = 0.9399), significant time-temperature sensitivity, and balanced mechanical properties, PC-ALE-0.375 films are the most suitable for monitoring beef freshness.
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Affiliation(s)
- Muhammad Shahar Yar
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Weigang 1#, 210095 Nanjing, PR China
| | - Isaiah Henry Ibeogu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Weigang 1#, 210095 Nanjing, PR China
| | - Muhammad Adnan
- Department of Energy Engineering, University of the Punjab, Lahore, Pakistan
| | - Faiza Rehman
- Department of Food Science and Technology, Bahauddin Zakariya University, Pakistan
| | - Abisikha Regmi
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Weigang 1#, 210095 Nanjing, PR China
| | - Meng Zhou
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Weigang 1#, 210095 Nanjing, PR China
| | - Muhammad Bilal
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Weigang 1#, 210095 Nanjing, PR China
| | - Zheng Liu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Weigang 1#, 210095 Nanjing, PR China
| | - Hadiza Kabir Bako
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Weigang 1#, 210095 Nanjing, PR China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Weigang 1#, 210095 Nanjing, PR China.
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2
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Wang X, Wang L, Yu J, Teng Y, Xiang X, Zhang D, Kang L, Niu Y, Feng X, Chen L. Effect of electron beam irradiation on the quality of chicken during post-mortem ageing. Food Chem 2025; 480:143869. [PMID: 40120307 DOI: 10.1016/j.foodchem.2025.143869] [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: 11/07/2024] [Revised: 02/15/2025] [Accepted: 03/11/2025] [Indexed: 03/25/2025]
Abstract
The effects of electron beam irradiation (0, 4, and 8 kGy) on the quality of fresh chicken breast muscle during post-mortem ageing (0, 1, 3, and 5 days) were evaluated. The results suggested that the pH value and water-holding capacity of the chicken breast muscle were reduced, and the water was migrated. The color of the chicken breast muscle improved after irradiation, with decreased in L* and b* values and increased in a* values and oxymyoglobin content. Furthermore, irradiation significantly lowered shear force, raised the myofibrillar fragmentation index (MFI), and enhanced chicken breast tenderness. RT-qPCR and western blotting analyses showed that electron beam irradiation influenced the tenderness of chicken breast muscle by regulating apoptosis through mitochondrial, death receptor, and ERS pathways during post-mortem ageing. In conclusion, these results suggested that electron beam irradiation improved tenderness through apoptosis and changed chicken breast quality (such as color, pH, and moisture).
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Affiliation(s)
- Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Linya Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jiangtao Yu
- Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling 712100, China
| | - Yifeng Teng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xiaomei Xiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Dan Zhang
- Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling 712100, China
| | - Luyao Kang
- Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling 712100, China
| | - Yabin Niu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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3
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Guo Y, Liu M, Chuang R, Zhang H, Li H, Xu L, Xia N, Xiao C, Rayan AM, Ghamry M. Mechanistic applications of low-temperature plasma in starch-based biopolymer film: A review. Food Chem 2025; 479:143739. [PMID: 40073561 DOI: 10.1016/j.foodchem.2025.143739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2024] [Revised: 02/12/2025] [Accepted: 03/02/2025] [Indexed: 03/14/2025]
Abstract
The substitution of traditional packaging with bio-based edible films has emerged as a new research direction. The starch biopolymer films currently studied by researchers exhibit issues such as inadequate physical properties, barrier performance, mechanical strength, and biological activity. Consequently, a range of advanced techniques are employed to enhance the properties of biopolymer films. Low-temperature plasma stands out as an emerging multi-functional non-thermal green molecular surface modification technology that has been particularly effective in enhancing starch biopolymer films. Furthermore, owing to its non-thermal characteristics, low-temperature plasma is particularly suitable for heat-sensitive materials. Consequently, this study aims to investigate the impact of low-temperature plasma technology on enhancing the properties of biopolymer film substrates, elucidate its mechanisms of action on starch films and starch composite films, refine methods for modifying biopolymer films, and conduct a rational analysis of any contradictions.
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Affiliation(s)
- Yanli Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Rui Chuang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Lina Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Chaogeng Xiao
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China
| | - Ahmed M Rayan
- Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Mohamed Ghamry
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, 13736, Egypt
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4
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Lin J, Dai J, Yang Q, Li J, Xiao J, Zhang Y, Huang Y, Wang L, Chen P, Xu B, Zhao J, Yang X, Chen X. Preparation and characterization of Salecan β-glucan-based edible film loaded with lemon essential oil nanoemulsion: Effects on the preservation of chilled pork. Food Chem 2025; 478:143598. [PMID: 40043435 DOI: 10.1016/j.foodchem.2025.143598] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2024] [Revised: 01/16/2025] [Accepted: 02/23/2025] [Indexed: 04/06/2025]
Abstract
Chilled meat is highly prone to microbial spoilage, and edible films with antimicrobial properties offer a feasible solution. In this study, oil-in-water (O/W) nanoemulsions loaded with lemon essential oil (LEO) were developed. Nanoemulsification improved the antioxidant and antimicrobial activities of LEO. The edible films, using Salecan β-glucan as the matrix and incorporating varying ratios of LEO nanoemulsion, demonstrated uniform oil distribution and desirable appearance. Kinetic modeling showed a slow release of LEO from the film by a diffusion-dominated coupled mechanism. The film with 5 % LEO nanoemulsion displayed superior mechanical strength, barrier properties, and prolonged essential oil release, significantly inhibiting spoilage bacteria. Preservation tests confirmed its efficacy in controlling pH, total viable count, TVB-N, and lipid oxidation, thereby prolonging the shelf-life of chilled pork and significantly delaying deterioration in quality indicators such as color and texture. This approach presents a promising method for developing innovative edible films for chilled meat preservation.
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Affiliation(s)
- Jiao Lin
- School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China
| | - Juan Dai
- School of Laboratory Medicine, Chengdu Medical College, Chengdu 610500, PR China
| | - Qian Yang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China
| | - Jiarui Li
- School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China
| | - Jing Xiao
- School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China
| | - Yuexin Zhang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China
| | - YuKun Huang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China
| | - Lijun Wang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China
| | - Pengfei Chen
- School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China
| | - Buyi Xu
- National Anti-Drug Laboratory Sichuan Regional Center,Chengdu 610000, PR China
| | - Juan Zhao
- Sichuan Synlight Biotech Ltd., Chengdu 610000, PR China
| | - Xiao Yang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Food Microbiol Key Lab Sichuan Prov, Chengdu 610039, PR China.
| | - Xianggui Chen
- School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Food Microbiol Key Lab Sichuan Prov, Chengdu 610039, PR China.
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5
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Jogaiah S, Mujtaba AG, Mujtaba M, Archana, De Britto S, Geetha N, Belorkar SA, Shetty HS. Chitosan-metal and metal oxide nanocomposites for active and intelligent food packaging; a comprehensive review of emerging trends and associated challenges. Carbohydr Polym 2025; 357:123459. [PMID: 40158990 DOI: 10.1016/j.carbpol.2025.123459] [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: 12/27/2024] [Revised: 02/25/2025] [Accepted: 02/26/2025] [Indexed: 04/02/2025]
Abstract
In recent years, significant advancements in biopolymer-based packaging have emerged as a response to the environmental challenges posed by traditional petroleum-based materials. The drive for sustainable, renewable, and degradable alternatives to fossil-based components in the packaging industry has led to an increased focus on chitosan, the second most abundant biopolymer after cellulose. Chitosan offers intrinsic properties such as biodegradability, biocompatibility, antimicrobial activity, excellent barrier and film-forming capabilities, positioning it as an ideal candidate for food packaging applications. However, limitations including inferior mechanical, thermal, barrier properties, and brittleness compared to conventional plastics have limiting its widespread adoption in the food packaging industry. Chitosan has been extensively utilized in various forms, particularly as nanocomposites incorporating metal nanoparticles, leading to chitosan-based nanocomposite films/coatings that synergistically combine the advantageous properties of both chitosan and metal nanoparticles. Through an in-depth analysis of the current research (primarily the last 5 years), this review delves into the physicochemical, mechanical, sensing, and antimicrobial properties of chitosan nanocomposite as an innovative food packaging material. This review will provide insights into the potential toxicity and environmental impact of nanoparticle migration, as well as the prospects and challenges associated with chitosan-metal/metal oxide nanocomposite films in the development of sustainable packaging solutions.
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Affiliation(s)
- Sudisha Jogaiah
- Department of Environmental Science, Central University of Kerala, Tejaswini Hills, Periye (PO) - 671316, Kasaragod (DT), Kerala, India.
| | | | - Muhammad Mujtaba
- VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, Espoo FI-02044, Finland.
| | - Archana
- Nanobiotechnology laboratory, DOS in Biotechnology, University of Mysore, Manasagangotri, Mysuru 570006, Karnataka, India
| | - Savitha De Britto
- Division of Biological Sciences, School of Science and Technology, University of Goroka, Goroka 441, Papua New Guinea
| | - Nagaraja Geetha
- Nanobiotechnology laboratory, DOS in Biotechnology, University of Mysore, Manasagangotri, Mysuru 570006, Karnataka, India
| | - Seema A Belorkar
- Microbiology and Bioinformatics Department, Atal Bihari Vajpayee University, Bilaspur (C.G), India
| | - Hunthrike Shekar Shetty
- Nanobiotechnology laboratory, DOS in Biotechnology, University of Mysore, Manasagangotri, Mysuru 570006, Karnataka, India
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6
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Zhang X, Zhang H, Wang D, Zhang Y. From waste to value: Multi-omics reveal pomegranate peel addition improves corn silage antioxidant activity and reduces methane and nitrogen losses. BIORESOURCE TECHNOLOGY 2025; 429:132544. [PMID: 40239901 DOI: 10.1016/j.biortech.2025.132544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2024] [Revised: 03/22/2025] [Accepted: 04/13/2025] [Indexed: 04/18/2025]
Abstract
Fermentation technology presents promising opportunities for food waste valorization. Pomegranate peel (PP), a food by-product, has potential applications in fermented feed. This study examined the effects of a 6% dry PP additive on the ensiling characteristics, antioxidant activity, metabolites, bacterial community, and in vitro ruminal fermentation, methane (CH4) emission of corn silage ensiled for 7 days and 60 days using microbiome and metabolome analyses. PP-treated silage inhibited (P < 0.05) protein degradation by reducing ammonia nitrogen and non-protein nitrogen concentrations during ensiling. The PP additive increased (P < 0.05) water-soluble carbohydrate content and reduced ethanol production in corn silage. Lactiplantibacillus dominated PP-treated silage at the initial ensiling stage, while Levilactobacillus prevailed at the final stage. Notably, the PP additive exhibited strong antioxidant activity by modulating antioxidant enzymes and flavonoid biosynthesis mediated by key metabolites (epigallocatechin and catechin). Correlation analysis identified Lactiplantibacillus, Citrobacter, Phytobacter and Burkholderia as key microbes in the production of antioxidant metabolites and enzymes in PP-treated silage. Additionally, PP supplementation reduced (P < 0.05) in vitro ruminal CH4 and nitrogen losses, while decreasing dry matter (DM) digestibility in corn silage. In summary, PP-treated corn silage enhanced antioxidant properties and reduced the nitrogen losses and in vitro ruminal CH4 emissions, but lowered DM digestibility. Thus, PP can be recommended as a silage additive, though the dry PP level should be lower than that used in this study.
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Affiliation(s)
- Xia Zhang
- College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
| | - Huixian Zhang
- College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
| | - Dongcai Wang
- College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
| | - Yuanqing Zhang
- College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China.
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7
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Kaushik A, Saxena DC, Singh S. Modification of browntop millet (Brachiaria ramosa) starch: Effects of pulse electric field and gamma-irradiation on morphological, thermal, rheological, and powder flow properties. Int J Biol Macromol 2025; 309:143132. [PMID: 40233913 DOI: 10.1016/j.ijbiomac.2025.143132] [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: 03/03/2025] [Revised: 03/27/2025] [Accepted: 04/11/2025] [Indexed: 04/17/2025]
Abstract
The study investigates the impact of pulse electric field (PEF) and gamma irradiation (GI) on the physicochemical, structural, thermal, rheological, and powder flow properties of browntop millet starch. Starch was modified using PEF at 10 kV/cm (PEF-1) and 15 kV/cm (PEF-2) and GI at 5 kGy (G-1) and 10 kGy (G-2). Moisture content decreased from 9.83 % (native) to 7.21 % (PEF-2) and 7.29 % (G-2). Apparent amylose content declined, with the lowest values in PEF-2 (23.62 %) and G-2 (20.79 %), indicating amylose degradation. Functional properties improved, with water absorption capacity increasing to 1.89 g/g (G-2), enhancing hydrophilicity. X-ray diffraction revealed reduced crystallinity, particularly in G-2 (27.18 %), suggesting structural disruption. Gelatinization enthalpy (ΔH) decreased from 184.18 J/g (native) to 148.65 J/g (G-2), indicating reduced thermal stability. Peak viscosity declined from 3150 cP (native) to 409 cP (G-2), signifying granular degradation. Rheological analysis confirmed shear-thinning behavior, with significant reductions in G' and G″ for GI samples, indicating a weakened gel structure. Powder flow properties improved, with the cohesion index dropping from 32.91 g·mm (native) to 14.24 g·mm (G-2), enhancing flowability. This study highlights the potential of PEF and GI for modifying starch properties, offering new avenues for food and industrial applications.
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Affiliation(s)
- Amisha Kaushik
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India
| | - Dharmesh Chandra Saxena
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India
| | - Sukhcharn Singh
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab, India.
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8
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Akhila PP, Sunooj KV, Jayasuya T, Nayana V, Sharmila PTN, Aaliya B, Navaf M, Annamalai A, Indumathy B, Yugeswaran S, Sinha SK, Sabu S, Sasidharan A, Yadav V, George J, Nemțanu MR. Study on the influence and application of fatty acid incorporation in hausa potato starch film fabricated from plasma activated water assisted annealing modification: Assessment on fruit coating potential. Food Chem 2025; 482:144205. [PMID: 40194338 DOI: 10.1016/j.foodchem.2025.144205] [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: 11/10/2024] [Revised: 03/23/2025] [Accepted: 04/03/2025] [Indexed: 04/09/2025]
Abstract
This study introduces a novel approach for developing composite packaging films by incorporating fatty acid (FA), specifically palmitic acid, into hausa potato starch modified through the plasma-activated water assisted annealing (PAW-ANN). FA incorporation into the PAW-ANN starch matrix (FA-PAHF) resulted in smoother film surfaces, increased relative crystallinity. FT-IR revealed additional peaks at 2843 cm-1 and 1706 cm-1, confirming the esterification. The FA-PAHF films exhibited reduced permeability for water vapors and oxygen along with an increase in tensile strength compared to native films. These modifications effectively created a stronger and more moisture-resistant film. The application of coatings (CFA-PAHF) to figs significantly reduced (p ≤ 0.05) weight loss and minimized changes in pH, total soluble solids, and titratable acidity, maintaining the fruits' texture and quality throughout storage. The results suggest that FA-PAHF films offer a viable, safe, and sustainable alternative for extending the shelf life of perishable fruits.
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Affiliation(s)
| | | | - Thirumoorthi Jayasuya
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
| | - Varayil Nayana
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
| | | | - Basheer Aaliya
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
| | - Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
| | - Arunachalam Annamalai
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India
| | | | | | - Suraj Kumar Sinha
- Department of Physics, Pondicherry University, Puducherry 605014, India
| | - Sarasan Sabu
- School of Industrial Fisheries, Cochin University of Science and Technology, Kochi, 682016, India
| | - Abhilash Sasidharan
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kochi, 682506, India
| | - Vidhu Yadav
- Department of Food and Nutrition and Food Technology, Institute of Home Economics, University of Delhi, India
| | - Johnsy George
- Food Engineering and Packaging Division, Defence Food Research Laboratory, Siddartha Nagar, Mysore, 570011, India
| | - Monica R Nemțanu
- Electron Accelerators Laboratory, National Institute for Laser, Plasma and Radiation Physics, 409 Atomiştilor St., P.O. Box MG-36, 077125 Măgurele, Romania
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9
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Wang X, Shen J, Zheng D, Qi F, Li L. Multifunctional films based on tannic acid-coated cellulose nanocrystals and zinc-coating reinforced sodium carboxymethyl cellulose/polyvinyl alcohol for food active packaging. Int J Biol Macromol 2025; 302:140587. [PMID: 39894096 DOI: 10.1016/j.ijbiomac.2025.140587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2024] [Revised: 01/06/2025] [Accepted: 01/31/2025] [Indexed: 02/04/2025]
Abstract
Multifunctional packaging materials made from biomass resources are key to achieving packaging storage and environmental friendliness. The aim of this study is to prepare high-performance cellulose-based packaging films to improve the high-value utilization of cellulose resources. In this paper, the blended films of sodium carboxymethyl cellulose (CMC) and poly(vinyl alcohol) (PVA) were used as the substrate and doped with tannic acid (TA)-coated cellulose nanocrystals (CNC@TA). Then, zinc ions (Zn2+) were decorated on the film surface by adsorption self-assembly. The modified films (Z-CPC@T5 films) were prepared with excellent mechanical properties (tensile strength and elongation at break of 73.85 MPa and 19.68 %, respectively). Meanwhile, the presence of CNC@TA provided the films with UV and oxidation resistance. In addition, the zinc coating formed on the film surface conferred water resistance, hydrophobicity, and structural stability (water contact angle up to 97.09°). The modified films also showed excellent antimicrobial and water-vapor barrier properties. The modified films preserved cherries for at least 16 days with a quality retention of 87.20 %. In addition, cytotoxicity tests confirmed the non-toxic properties of the modified films. Overall, this strategic fusion of internal and external dual crosslinking expanded the application potential of active packaging materials.
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Affiliation(s)
- Xiaodong Wang
- Key Lab of Bio-based Material Science and Technology (Ministry of Education), College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, PR China
| | - Jun Shen
- Key Lab of Bio-based Material Science and Technology (Ministry of Education), College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, PR China.
| | - Dezong Zheng
- Key Lab of Bio-based Material Science and Technology (Ministry of Education), College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, PR China
| | - Fei Qi
- Key Lab of Bio-based Material Science and Technology (Ministry of Education), College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, PR China
| | - Lin Li
- Key Lab of Bio-based Material Science and Technology (Ministry of Education), College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, PR China
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10
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Madihalli S, Masti SP, Eelager MP, Chougale RB, Dalbanjan NP, Praveen Kumar SK. Sodium alginate/poly (vinyl alcohol) active films incorporated with Chrysanthemum leaves extract as an eco-friendly approach to extend the shelf life of green chilies. Int J Biol Macromol 2025; 302:140926. [PMID: 39947554 DOI: 10.1016/j.ijbiomac.2025.140926] [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: 10/30/2024] [Revised: 01/30/2025] [Accepted: 02/10/2025] [Indexed: 02/16/2025]
Abstract
Recently, biodegradable packaging materials have received significant prominence in the food sector. Herein, chrysanthemum leaves extract (CLE), integrated sodium alginate (SA) and polyvinyl alcohol (PVA) active films were prepared and their physicochemical and multifunctional properties were evaluated for use in green chili packaging. FTIR and SEM results confirmed favorable interaction and uniform dispersion of CLE in the SA/PVA blend film. Addition of CLE to the SA/PVA matrix considerably lowered surface wettability (∼61 %), water solubility (∼28 %), moisture-binding (∼27 %), water vapor transmission and oxygen permeability (∼28 %). CLE-loaded active film demonstrated higher tensile strength (29.06 ± 0.46 MPa), UV light barrier capabilities and significant antimicrobial activity against foodborne pathogens. Additionally, it had an adequate antioxidant capacity of (∼46 %) compared to the control film without CLE. In the study of green chili packaging, the active film containing a more significant amount of CLE limited the weight loss, suppressed microbial growth and retained the polyphenolic and chlorophyll content of the chili. Compared to polyethylene (PE), the fabricated active film displayed a far better packaging capability and extended the shelf life of green chili for up to 10 days. Hence, the fabricated active films were suitable for biodegradable packaging applications.
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Affiliation(s)
- Suhasini Madihalli
- Department of Chemistry, Karnatak Science College, Dharwad 580 001, Karnataka, India
| | - Saraswati P Masti
- Department of Chemistry, Karnatak Science College, Dharwad 580 001, Karnataka, India.
| | - Manjunath P Eelager
- Department of Chemistry, Karnatak Science College, Dharwad 580 001, Karnataka, India
| | - Ravindra B Chougale
- P.G. Department of Studies in Chemistry, Karnatak University, Dharwad 580 003, Karnataka, India
| | | | - S K Praveen Kumar
- P.G. Department of Biochemistry, Karnatak University, Dharwad 580 003, Karnataka, India
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11
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Hussain SA, Wani SA, Rafeh S, Adil S, Sofi AH, Ghamry HI, Wani M. Enhancing Meat Emulsion Quality and Storage Stability During Refrigeration Using Thyme and Oregano Essential Oil Nanoparticles. Foods 2025; 14:1076. [PMID: 40232075 PMCID: PMC11942058 DOI: 10.3390/foods14061076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2025] [Revised: 03/03/2025] [Accepted: 03/14/2025] [Indexed: 04/16/2025] Open
Abstract
The ability to efficiently store raw emulsion and market it as a ready-to-cook convenience meat product would be extremely advantageous to society and the global meat business. With this innovation, consumers may easily make a range of fresh emulsion-based meat products, saving time and labour. The current study was thus designed with the goal of improving the quality and storage stability of meat emulsions by using chitosan-based thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oil nanoparticles as natural preservatives. The treatments included the following: T0-control; T1-emulsion added with chitosan nanoparticles @ 500 ppm; T2-emulsion added with thyme essential oil nanoparticles @ 500 ppm; T3-emulsion added with oregano essential oil nanoparticles @ 500 ppm; and T4-positive control added with synthetic additive butylated hydroxytoluene @ 200 ppm. TBARS (Thiobarbituric acid reactive substances) values revealed that T2 and T3 exhibited greater oxidative stability throughout storage. Protein carbonyl levels increased at a slower rate during storage in nano-treated essential oil groups. DPPH (2, 2 diphenyl-1-picryl hydrazyl) and FRAP (Ferric Reducing Anti-Oxidant Power) values decreased significantly (p < 0.05) during storage, with T3 having the strongest anti-oxidant activity. T2 and T3 had consistently greater texture values than the other groups. T2 and T3 demonstrated lower values for microbiological parameters, particularly on day 7 and 15. The storage stability period of emulsion was 3 days for T0 and T4, while as it was 6 days for T1 and 9 days for T2 and T3. T2 and T3 showed higher sensory scores, affirming their superior sensory appeal to other treatments. In conclusion, the essential oil nanoparticle treatments resulted in better quality and storage stability of meat emulsions during aerobic refrigerated storage.
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Affiliation(s)
- Syed A. Hussain
- Division of Livestock Products Technology, FVSc &AH, Sher-e-Kashmir University of Agricultural Science and Technology (Kashmir), Jammu & Kashmir 190006, India; (S.A.H.)
| | - Sarfaraz A. Wani
- Division of Livestock Products Technology, FVSc &AH, Sher-e-Kashmir University of Agricultural Science and Technology (Kashmir), Jammu & Kashmir 190006, India; (S.A.H.)
| | - Sheikh Rafeh
- Division of Livestock Products Technology, FVSc &AH, Sher-e-Kashmir University of Agricultural Science and Technology (Kashmir), Jammu & Kashmir 190006, India; (S.A.H.)
| | - Sheikh Adil
- Division of Livestock Production and Management, FVSc &AH, Sher-e-Kashmir University of Agricultural Science and Technology (Kashmir), Jammu & Kashmir 190006, India
| | - Asif H. Sofi
- Division of Livestock Products Technology, FVSc &AH, Sher-e-Kashmir University of Agricultural Science and Technology (Kashmir), Jammu & Kashmir 190006, India; (S.A.H.)
| | - Heba I. Ghamry
- Nutrition and Food Science, Department of Biology, College of Science, King Khalid University, Abha 61421, Saudi Arabia
| | - Manzoor Wani
- Division of Livestock Production and Management, FVSc &AH, Sher-e-Kashmir University of Agricultural Science and Technology (Kashmir), Jammu & Kashmir 190006, India
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12
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Yan H, Cheng L, Si Z, Zhang M, Zhao X, Wang X, Zhang D, Cui L. Influence of γ irradiation on the physicochemical properties of tapioca granular starch-ascorbyl palmitate complexes. Int J Biol Macromol 2025; 307:142111. [PMID: 40089225 DOI: 10.1016/j.ijbiomac.2025.142111] [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: 05/22/2024] [Revised: 03/10/2025] [Accepted: 03/12/2025] [Indexed: 03/17/2025]
Abstract
The original starch was irradiated with γ-rays at doses ranging from 0 to 10 kGy to investigate how irradiation influences the formation of tapioca granular starch-ascorbyl palmitate (TGS-AP) complexes. The results indicated that the pretreatment of tapioca starch with appropriate irradiation doses effectively increased the content of AP encapsulated in the complex, and the loading efficiency increased from 22.74 % (0 kGy) to a maximum of 32.95 % (2.5 kGy). Compared with the control complexes, the rapid visco analyzer (RVA) pasting profiles of the TGS-AP complexes changed significantly, with new viscosity peaks appearing during the cooling and holding stages. The swelling power, relative crystallinity, and thermal stability of the complexes were remarkably elevated to maximum increases of 116.50 %, 21.45 %, and 82.61 %, respectively, and the melting enthalpies of the complexes increased slightly after the native tapioca starch was subjected to irradiation. This study could serve as a basis for the development of a green and efficient process for the production of starch-lipid complexes.
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Affiliation(s)
- Huili Yan
- Isotope Institute Co., Ltd., Henan Academy of Sciences, 169 Songshan South Road, Zhengzhou 450015, China; Henan Academy of Sciences, 228 Chongshili Road, Zhengzhou 450046, China.
| | - Liping Cheng
- Henan Academy of Sciences, 228 Chongshili Road, Zhengzhou 450046, China; Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Zehui Si
- Henan Academy of Sciences, 228 Chongshili Road, Zhengzhou 450046, China; Henan University, 379 North Section of Mingli Road, Zhengzhou 450046, China
| | - Mengyuan Zhang
- Henan Academy of Sciences, 228 Chongshili Road, Zhengzhou 450046, China; Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Xilong Zhao
- Henan Academy of Sciences, 228 Chongshili Road, Zhengzhou 450046, China; Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China
| | - Xian Wang
- Isotope Institute Co., Ltd., Henan Academy of Sciences, 169 Songshan South Road, Zhengzhou 450015, China
| | - Dong Zhang
- Isotope Institute Co., Ltd., Henan Academy of Sciences, 169 Songshan South Road, Zhengzhou 450015, China; Henan Academy of Sciences, 228 Chongshili Road, Zhengzhou 450046, China
| | - Long Cui
- Isotope Institute Co., Ltd., Henan Academy of Sciences, 169 Songshan South Road, Zhengzhou 450015, China; Henan Academy of Sciences, 228 Chongshili Road, Zhengzhou 450046, China.
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13
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Farina P, Tognocchi M, Conte G, Casarosa L, Trusendi F, Conti B. Benefits of Essential Oil-Enriched Chitosan on Beef: From Appearance and Odour Improvement to Protection Against Blowfly Oviposition. Foods 2025; 14:897. [PMID: 40077600 PMCID: PMC11898430 DOI: 10.3390/foods14050897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2025] [Revised: 03/03/2025] [Accepted: 03/04/2025] [Indexed: 03/14/2025] Open
Abstract
The food industry is increasingly turning to healthy and eco-friendly alternatives for meat preservation, with recent attention focused on chitosan (CH) and essential oils (EOs). Here, we propose two liquid formulations of CH enriched with Laurus nobilis or Piper nigrum EOs to preserve beef patties stored for 4 days at 4 °C from colour changes, secondary lipid oxidation, and alteration in volatile organic compound emissions while also preventing oviposition by Calliphora vomitoria on beef loaves hung for the same time at around 13 °C in a netted polytunnel. Overall, the L. nobilis EO-enriched CH solution increased the meat colour lightness compared to the control (+7.58%), kept redness and yellowness comparable to the control, maintained the level of thiobarbituric acid-reacting substances below the threshold for rancidity perception for at least 96 h, reduced the release of ethanol, enhanced the perception of fatty and woody notes in the meat along with the fresh, green, and citrusy aromas specific to the EO, and also provided significant protection (88.83%) against blowfly oviposition compared to the control. Therefore, the development of a spray CH formulation containing the L. nobilis EO appears to be a promising tool for stable and prolonged meat protection.
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Affiliation(s)
- Priscilla Farina
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (P.F.); (M.T.); (L.C.); (F.T.); (B.C.)
| | - Monica Tognocchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (P.F.); (M.T.); (L.C.); (F.T.); (B.C.)
| | - Giuseppe Conte
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (P.F.); (M.T.); (L.C.); (F.T.); (B.C.)
- Research Center Nutraceuticals and Food for Health (Nutrafood), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Centre for Climatic Change Impact, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Laura Casarosa
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (P.F.); (M.T.); (L.C.); (F.T.); (B.C.)
| | - Francesca Trusendi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (P.F.); (M.T.); (L.C.); (F.T.); (B.C.)
| | - Barbara Conti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (P.F.); (M.T.); (L.C.); (F.T.); (B.C.)
- Research Center Nutraceuticals and Food for Health (Nutrafood), University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Centre for Climatic Change Impact, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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14
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Okutan G, Koç G, Cansu Ü, Boran G. Edible Films Based on Plant and Animal Origin Proteins: Comparison of Some Mechanical and Physicochemical Characteristics. Food Sci Nutr 2025; 13:e4712. [PMID: 40104210 PMCID: PMC11913624 DOI: 10.1002/fsn3.4712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2024] [Revised: 12/05/2024] [Accepted: 12/13/2024] [Indexed: 03/20/2025] Open
Abstract
Edible films were manufactured from three different proteins to evaluate their mechanical strength and some physicochemical features. Wheat gluten (WG), cow hide gelatin (CHG), and cow milk casein (CMC) were used at three different concentrations (5%, 6%, and 7% w/v for WG or 2%, 3%, and 4% w/v for both CHG and CMC) for the film samples. Water activity of the film samples varied within a rather narrow gap, which was between 0.26 and 0.36, with the highest values for WG films and the lowest for CMC. WG and CMC gave basic films while CHG resulted in acidic films with a pH value between 5.6 and 5.7. CHG films showed the highest conductivity while pH and conductivity increased as CHG concentration increased. WG resulted in opaque and dark colored films while CHG and CMC led to almost transparent and light colored films. Water vapor permeability of CMC films was slightly higher compared to CHG and WG counterparts with values around 2.0 × 10-14 g m/s Pa m2. In addition, tensile strength of CHG films was significantly higher than CMC and WG counterparts with values over 25 N/mm2 and more flexible with higher values of Young's modulus and elongation at break. It is concluded that CHG may be utilized by the food industry to manufacture edible films with superior mechanical features along with ease of dissolving and transparent visual characteristics, while WG and CMC might be preferred for more rigid, opaque, and dark colored films as needed.
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Affiliation(s)
- Gülistan Okutan
- Technical Sciences Vocational School Siirt University Siirt Türkiye
| | - Güneş Koç
- Department of Food Engineering Van Yüzüncü Yıl University Van Türkiye
| | - Ümran Cansu
- Vocational School of Organized Industrial Zone Harran University Şanlıurfa Türkiye
| | - Gökhan Boran
- Department of Food Engineering Van Yüzüncü Yıl University Van Türkiye
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15
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Tilwani YM, Wani BA, Jom M, Khumbha SB, Varsha P, Saini B, Karthik S, Arul V. Preparation and physicochemical characterization of different biocomposite films blended with bacterial exopolysaccharide EPS MC-5 and bacteriocin for food packaging applications. Int J Biol Macromol 2025; 297:139832. [PMID: 39814298 DOI: 10.1016/j.ijbiomac.2025.139832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 01/08/2025] [Accepted: 01/11/2025] [Indexed: 01/18/2025]
Abstract
The study aims to evaluate how bacteriocin and extracellular polymeric substances (EPS) can influence the development of active packaging for food. The components might enhance the performance of packaging materials in terms of their physicochemical properties and their effectiveness in preserving food. Bacteriocin and EPS exert a significant effect in blocking the transmission of UV and visible light radiations. The molecular stability among the different functional groups of the composite films was evaluated using FT-IR analysis. The MG5 film exhibited the lowest percentage of water solubility (11.27 %) and the highest antibacterial activity against L. monocytogenes and E. coli, with a zone of inhibition measured as 21.32 ± 0.76 and 18.81 ± 0.29 mm, respectively. The TGA results indicated a noteworthy level of thermal stability in the composite films. Specifically, the MG5 bacteriocin blended film exhibited an approved metal chelation activity and demonstrated superior antioxidant activity, as evidenced by enhanced DPPH and ABTS+ scavenging activities. The incorporation of bacteriocin enhanced the interactions among the film components, and surface roughness was greatly impacted as revealed by the FE-SEM analysis. MG5 film exhibited excellent biodegradability in the natural soil environment, according to a soil burial study. To sum up, MG5 films can be an effective food packaging material, particularly for fried or high-fat items that are prone to contamination from microorganisms.
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Affiliation(s)
- Younus Mohd Tilwani
- Department of Biotechnology, School of Life Sciences, Pondicherry University, Puducherry 605014, India
| | - Bilal Ahmad Wani
- Department of Environmental Science, Sri Pratap College, M.A. Road, Srinagar, Jammu and Kashmir 190001, India
| | - Magna Jom
- Department of Biotechnology, School of Life Sciences, Pondicherry University, Puducherry 605014, India
| | - Shekar Babu Khumbha
- Department of Biotechnology, School of Life Sciences, Pondicherry University, Puducherry 605014, India
| | - Prabhakaran Varsha
- Department of Biotechnology, School of Life Sciences, Pondicherry University, Puducherry 605014, India
| | - Bharat Saini
- Department of Biotechnology, School of Life Sciences, Pondicherry University, Puducherry 605014, India
| | - Sundaram Karthik
- Department of Biotechnology, School of Life Sciences, Pondicherry University, Puducherry 605014, India
| | - Venkatesan Arul
- Department of Biotechnology, School of Life Sciences, Pondicherry University, Puducherry 605014, India.
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16
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Solgi M, Bagnazari M, Mohammadi M, Azizi A. Thymbra spicata extract and arbuscular mycorrhizae improved the morphophysiological traits, biochemical properties, and essential oil content and composition of Rosemary (Rosmarinus officinalis L.) under salinity stress. BMC PLANT BIOLOGY 2025; 25:220. [PMID: 39966716 PMCID: PMC11834213 DOI: 10.1186/s12870-025-06221-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2024] [Accepted: 02/07/2025] [Indexed: 02/20/2025]
Abstract
BACKGROUND Enhancing the content of essential oils and valuable secondary metabolites is a primary goal for medicinal plant breeders. In this study, the effects of Thymbra spicata extract at concentrations of 0% (C), 10% (TS1), and 20% (TS2), along with mycorrhizal fungus (MF) biofertilizer at a rate of 50 g/2.5 kg of soil, were evaluated on the growth, photosynthetic pigments, relative water content (RWC), proline, protein, malondialdehyde (MDA), catalase (CAT), phenylalanine ammonia-lyase (PAL), and essential oil content and composition of Rosmarinus officinalis L. under varying salinity stress levels of 0 mM (S0), 100 mM (S1), and 200 mM (S2) NaCl. The experiment was conducted as a factorial study within a completely randomized design, with three replications. RESULTS As salinity stress increased, the yield and growth characteristics of the plants declined. However, the applied treatments effectively mitigated the negative effects of salinity. The highest chlorophyll a, b, and total chlorophyll contents were observed in the TS2 + MF treatment under nonsaline conditions. Under S2 salinity stress, carotenoid and anthocyanin contents increased by 38.29% and 11.11%, respectively, with the use of TS2 + MF. Under S1 stress conditions, the proline and soluble sugar content increased by 268% and 44%, respectively, in the MF treatment. Essential oil content was enhanced by 80.43% with the TS2 + MF treatment under S1 stress. Essential oil analysis showed significant increases in camphene (9.71%), β-pinene (43.75%), α-phellandrene (13.3%), geranyl acetate (156%), cineole (21.39%), and β-linalool (5.12%) in the TS2 + MF treatment compared to the control under S1 stress conditions. CONCLUSIONS Among all the treatments, the combined application of TS2 and MF proved to be the most effective in enhancing the morphophysiological and biochemical characteristics of rosemary plants. This treatment not only boosted the production of essential oils and secondary metabolites but also mitigated the detrimental effects of salinity stress. Therefore, it is recommended as a beneficial agricultural practice for improving the productivity and quality of rosemary plants under salinity stress.
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Affiliation(s)
- Mojtaba Solgi
- Department of Horticultural Sciences, College of Agriculture, Ilam University, Ilam, 69311, Iran
| | - Majid Bagnazari
- Department of Horticultural Sciences, College of Agriculture, Ilam University, Ilam, 69311, Iran.
| | - Meisam Mohammadi
- Department of Horticultural Sciences, College of Agriculture, Ilam University, Ilam, 69311, Iran
| | - Afsaneh Azizi
- Department of Horticultural Sciences, College of Agriculture, Shahid Chamran University, Ahvaz, Iran
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17
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Ren M, Wang N, Lu Y, Wang C. Preparation and Characterization of Antioxidative and pH-Sensitive Films Based on κ-Carrageenan/Carboxymethyl Cellulose Blended with Purple Cabbage Anthocyanin for Monitoring Hairtail Freshness. Foods 2025; 14:694. [PMID: 40002137 PMCID: PMC11854288 DOI: 10.3390/foods14040694] [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: 01/04/2025] [Revised: 02/12/2025] [Accepted: 02/14/2025] [Indexed: 02/27/2025] Open
Abstract
Developing pH-sensitive materials for real-time freshness monitoring is critical for ensuring seafood safety. In this study, pH-responsive indicator films were prepared by incorporating purple cabbage anthocyanin (PCA) into a κ-carrageenan/carboxymethyl cellulose (CA/CMC) matrix via solution casting, with PCA concentrations of 2.5%, 5.0%, 7.5%, and 10% (w/w). The films exhibited remarkable pH sensitivity, with distinct color changes across pH 2.0-11.0. Incorporating PCA enhanced film crystallinity, antioxidant properties, and opacity while reducing water vapor transmission (WVP). High PCA content resulted in rougher morphology, lowering tensile strength (TS) but improving elongation at break (EB). The indicator film had good environmental stability, and the color difference was not visible after 10 days in the dark and 4 °C conditions. The CA/CMC/PCA-10% film showed the most pronounced pH-responsive color changes, transitioning from purple to green as hairtail freshness deteriorated. This innovative approach highlights the potential of CA/CMC/PCA films as reliable, eco-friendly indicators for real-time seafood freshness monitoring, offering significant advancements in smart packaging technology.
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Affiliation(s)
- Manni Ren
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, China
| | - Ning Wang
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, China
| | - Yueyi Lu
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, China
| | - Cuntang Wang
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, China
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18
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Ma Y, Chen J, Song Z, Wang W, Cao Y, Yu Q. Preparation and characterization of chitosan/polyvinyl alcohol/Ginkgo biloba leaf extract composite film and its effect on chilled beef preservation. Int J Biol Macromol 2025; 305:141124. [PMID: 39965703 DOI: 10.1016/j.ijbiomac.2025.141124] [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: 11/29/2024] [Revised: 02/11/2025] [Accepted: 02/14/2025] [Indexed: 02/20/2025]
Abstract
Bioactive composite films containing varying concentrations (0 %, 2 %, 6 %, and 10 %) of the Ginkgo biloba leaf extract (GBLE) were prepared using chitosan (CS) and polyvinyl alcohol (PVA) as substrates and applied to preserve chilled beef. The thickness, density, mechanical properties, barrier properties, antioxidant activity, and thermal stability of the developed composite films significantly increased as the GBLE concentration increased (P < 0.05). Fourier-transform infrared spectroscopy, scanning electron microscopy, and X-ray diffraction confirmed that GBLE was primarily integrated into the film matrix through hydrogen bonding and exhibited good compatibility. Compared with control films, the active composite films significantly inhibited color deterioration and microbial growth in chilled beef during storage, delayed fat and protein oxidation, improved chilled beef quality, and extended shelf life to 12 days. These findings suggest that GBLE/CS/PVA composite films hold great potential as active packaging materials for food preservation.
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Affiliation(s)
- Yabin Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jianhua Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Zhaoyang Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Wanlin Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yinjuan Cao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
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19
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Guno FJ, Mopera L, Santiago DM, Elegado F, Galeon P. Optimization of biocomposite taro (Colocasia esculenta (L.) Schott) starch and Aloe vera (Aloe barbadensis (L.) Burm.f.) gel based film-using response surface methodology. Int J Biol Macromol 2025; 305:140960. [PMID: 39956236 DOI: 10.1016/j.ijbiomac.2025.140960] [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: 10/09/2024] [Revised: 02/08/2025] [Accepted: 02/11/2025] [Indexed: 02/18/2025]
Abstract
This study aimed to develop and optimize a biocomposite film using taro starch and aloe vera gel blends. A Single factor experiment followed by a three-factor Box-Behnken design (BBD) of response surface methodology (RSM) was used to optimize the film based on water vapor transmission rate (WVTR), tensile strength (TS), and thickness as response factors. Results showed that increasing taro starch content generally increased tensile strength but also increased WVTR. Meanwhile, aloe vera gel reduced the WVTR but had a less significant effect on TS. Glycerol worked as a plasticizer, decreasing the TS but significantly reducing the WVTR. The regression model's prediction was confirmed by characterizing the biocomposite film made using the optimal composition, which had water vapor transmission rate, tensile strengths, and thicknesses of 0.00163 g/m2t, 3.26 MPa, and 0.14 mm, respectively. This optimal composition is achievable with 5.56 % taro starch, 49.25 % aloe vera gel, and 25.00 % glycerol, resulting in a biocomposite film with low WVTR and moderate TS. The biocomposite film prepared using the optimized independent factors was also characterized by different analytical techniques such as Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), and Differential Scanning Calorimetry (DSC). The findings show that FTIR analysis detects the critical functional groups such as OH, CH, and CO that contribute to the biocomposite film's structure and properties. SEM analysis illustrates a rough surface, presenting dispersed particles and some cracks that reflect the mechanical properties of the film obtained. DSC showed that the biocomposite film exhibited a glass transition temperature and a gelatinization peak, highlighting the thermal behavior of the biocomposite film. Thus, the optimized biocomposite film can be a potential candidate for food packaging applications.
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Affiliation(s)
- Fabio Jr Guno
- Department of Food Science and Technology, College of Science and Mathematics, University of Science and Technology of Southern Philippines, Cagayan de Oro City, Misamis Oriental, Philippines; Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, Philippines; Northern Mindanao Food Innovation Center, University of Science and Technology of Southern Philippines, Cagayan de Oro City, Misamis Oriental, Philippines.
| | - Lotis Mopera
- Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, Philippines
| | - Dennis Marvin Santiago
- Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, Philippines
| | - Francisco Elegado
- National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna, Philippines
| | - Phoebe Galeon
- Department of Food Science and Technology, College of Science and Mathematics, University of Science and Technology of Southern Philippines, Cagayan de Oro City, Misamis Oriental, Philippines; Northern Mindanao Food Innovation Center, University of Science and Technology of Southern Philippines, Cagayan de Oro City, Misamis Oriental, Philippines
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20
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Shinga MH, Silue Y, Fawole OA. Recent Advancements and Trends in Postharvest Application of Edible Coatings on Bananas: A Comprehensive Review. PLANTS (BASEL, SWITZERLAND) 2025; 14:581. [PMID: 40006839 PMCID: PMC11858934 DOI: 10.3390/plants14040581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2025] [Revised: 02/07/2025] [Accepted: 02/11/2025] [Indexed: 02/27/2025]
Abstract
Bananas (Musa spp.) are among the most widely consumed fruits globally, yet their high perishability and short shelf-life pose significant challenges to the postharvest industry. To address this, edible coatings have been extensively studied for their ability to preserve the physical, microbiological, and sensory qualities of bananas. Among various types of edible coatings, polysaccharide-based coatings, particularly chitosan, have emerged as the most effective. The dipping method is predominantly employed for their application, surpassing spraying and brushing techniques. This review integrates insights from bibliometric analysis using Scopus, revealing that research on edible coatings for bananas began in 2009, with 45 journals contributing to the field. Key trends, including publication growth, author contributions, and geographical focus, are explored through VOS-viewer analysis. Mechanistically, edible coatings enhance postharvest banana quality by limiting gaseous exchange, reducing water loss, and preventing lipid migration. Performance is further improved by incorporating active ingredients such as antioxidants, antimicrobials, and plasticizers. Despite their benefits over synthetic chemicals, the commercial adoption of edible coatings faces limitations, related to scalability and practicality. This review highlights these challenges while proposing future directions for advancing edible coating technologies for banana preservation.
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Affiliation(s)
- Mawande H. Shinga
- Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa; (M.H.S.); (Y.S.)
- South African Research Chairs Initiative in Sustainable Preservation and Agroprocessing Research, Faculty of Science, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
| | - Yardjouma Silue
- Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa; (M.H.S.); (Y.S.)
- South African Research Chairs Initiative in Sustainable Preservation and Agroprocessing Research, Faculty of Science, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
| | - Olaniyi A. Fawole
- Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa; (M.H.S.); (Y.S.)
- South African Research Chairs Initiative in Sustainable Preservation and Agroprocessing Research, Faculty of Science, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
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21
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Akl EM, Abd-Rabou AA, Hashim AF. Anti-colorectal cancer activity of constructed oleogels based on encapsulated bioactive canola extract in lecithin for edible semisolid applications. Sci Rep 2025; 15:4945. [PMID: 39930033 PMCID: PMC11811223 DOI: 10.1038/s41598-025-88488-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2024] [Accepted: 01/28/2025] [Indexed: 02/13/2025] Open
Abstract
Globally, colorectal cancer ranks second in women and third in men. Hydrophilic anticancer agents have limited use in lipid systems due to their weak solubility. Therefore, this study aimed to develop oleogels based on pumpkin seed oil (R1) and hydrophilic bioactive canola extract (BCE or R2) that were extracted from canola meal by-products. BCE was effectively dispersed in oleogels through the encapsulation of BCE with various concentrations (0.08, 0.2, and 0.4%) in soy lecithin to form BCE gelling agents. Four formulations (F1 as plain, F2-F4 with different concentrations of BCE) were produced using two gelators (BCE gelling agent and beeswax). The oxidative stability, microstructure, FTIR, antioxidant activity, and time-dependent experiment were investigated. The cytotoxicity against colorectal HCT116 and Caco-2 cancer cell lines in vitro was evaluated. The anti-apoptotic PI3k and COX-2 protein expressions were also assessed. The peroxide, p-anisidine, and total oxidation values of F4 were 7.85, 26.66, and 42.35, respectively, during 60 days at 60 ± 2 °C. The antioxidant activity values of F4 were 74.40% for DPPH, 54.28% for ABTS, and 5.77 mg/g for FRAP. F4 demonstrated the highest significant cytotoxic effects on cancerous cells, particularly in the Caco-2 cells with 1.40- and 1.41-fold increases compared to R2 and the positive control doxorubicin, respectively. PI3k and COX-2 expression levels were down-regulated while iNOS activity was up-regulated in both cells, with very high down-regulation recorded for F4 in Caco-2 cells. This study developed a method for producing stable lipid products loaded with hydrophilic antioxidants that may be used as an anti-colorectal platform.
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Affiliation(s)
- Engy M Akl
- Fats and Oils Department, Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, P.O.12622, Giza, Egypt
| | - Ahmed A Abd-Rabou
- Hormones Department, Medical Research and Clinical Studies Institute, National Research Centre, Cairo, Egypt
| | - Ayat F Hashim
- Fats and Oils Department, Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, P.O.12622, Giza, Egypt.
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22
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Showkat S, Rafiq A, Richa R, Sidique Q, Hussain A, Lohani UC, Bhat O, Kumar S. Stability enhancement of betalain pigment extracted from Celosia cristata L. flower through copigmentation and degradation kinetics during storage. Food Chem X 2025; 26:102312. [PMID: 40123868 PMCID: PMC11929098 DOI: 10.1016/j.fochx.2025.102312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2025] [Revised: 02/19/2025] [Accepted: 02/21/2025] [Indexed: 03/25/2025] Open
Abstract
Celosia cristata Linn., an underutilized flower, contains betalains. The stability of betalain pigments in complex food systems is a significant challenge. In this study, we investigated the potential of copigmentation using gum arabic (0.33 % to 1 %), pectin (0.33 % to 1 %), whey protein (0.33 % to 1 %), ascorbic acid (0.05 %), and calcium carbonate (0.01 %) on betalain content, color stability, and microbial counts in betalains pigments extracted from Celosia Cristata L. flowers during a 90-day of storage period. A total of seven copigmentation treatments (T1 to T7) and a control (T0) without copigmentation were applied to the betalain pigments. The degradation kinetics of betalain pigments at different temperatures were also investigated. The findings revealed that among all copigmentation treatments, T7 (0.33 % gum Arabic, 0.33 % pectin, 0.33 % whey protein, 0.05 % ascorbic acid, and 0.01 % Ca2+) exhibited the highest stability in terms of betalain content and color degradation.
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Affiliation(s)
- Shabnum Showkat
- Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology, 190025 Shalimar, Srinagar, India
| | - Aasima Rafiq
- Krishi Vigyan Kendra Srinagar, Sher-e- Kashmir University of Agricultural Sciences and Technology, 190025 Shalimar, Srinagar, India
| | - Rishi Richa
- College of Agricultural Engineering and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology, 190025 Shalimar, Srinagar, India
| | - Qayoom Sidique
- Department of Post-harvest Process & Food Engineering, G.B.P.U.A. &T., Pantnagar, Udham Singh Nagar, 263145, Uttarakhand, India
| | - Afzal Hussain
- Department of Pharmacognosy, College of Pharmacy, King Saud University, PO Box 2457, Riyadh 11451, Saudi Arabia
| | - Umesh Chandra Lohani
- Advanced Post Harvest Technology Center, Centre for Applied Research, Innovation and Entrepreneurship, Lethbridge College- ABT1K1L6, Alberta, Canada
| | - Oroofa Bhat
- Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology, 190025 Shalimar, Srinagar, India
| | - Sanjay Kumar
- Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, India
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23
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Tran TNT, Tran QM, Le NHT. Optimization of Piper betle L. extraction under ultrasound and its effects on chitosan/polyvinyl alcohol film properties for wound dressing. Int J Biol Macromol 2025; 289:138768. [PMID: 39675616 DOI: 10.1016/j.ijbiomac.2024.138768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 12/04/2024] [Accepted: 12/11/2024] [Indexed: 12/17/2024]
Abstract
This study aimed to prepare Piper betle L. extract-load chitosan/polyvinyl alcohol (CS/PVA) film potential for wound dressing and investigate the effects of PLE and PLE-loading methods on physicochemical and biological properties of CS/PVA films. First, Piper betle L. extract (PLE) was optimized using ultrasonication and the response surface methodology employed the Box-Behnken design to maximize total phenolic content (TPC), total flavonoid content (TFC), and natural antioxidant activity. The optimal ultrasonic conditions resulting in an extract yield of 17.466 %, TPC of 261.904 mg GA/g, TFC of 148.726 mg Q/g, and IC50 of 53.100 mg/L were achieved with a sonication time of 3.958 min, power of 30.548 W, and duty cycle of 84.576 % using water as the green solvent. The systematic analysis explored the effects of extraction duration, power, and pulse mode providing valuable insights into novel extraction techniques for potential pharmaceutical applications. Subsequently, PLE was incorporated into a CS/PVA biocomposite film using two loading methods: direct mixing and immersion. The study revealed that the immersion method offers several advantages related to the physicochemical and biological properties of the PLE-treated CS/PVA film. These advantages include improved PLE bioavailability (with PLE releasing 81.42 ± 2.44 % over 24 h, 8.6 times higher than the direct mixing method), removal of excess acetic acid from the manufacturing process of CS/PVA film, which causes cell cytotoxicity (L929 cell viability of 70.47 ± 2.18 %), enhanced tensile strength of 1.19 times greater than the original CS/PVA film, and efficient exudate absorption (allowing appropriate water vapor transmission at a rate of 2477.00 ± 35.39 g/m2·day). The results show the prepared PLE-treated CS/PVA film is a potential candidate for wound dressing, and the immersion method represents an advanced drug-loading method, especially for medicinal herbs on CS/PVA thin film surfaces.
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Affiliation(s)
- Thi Ngoc Tran Tran
- Faculty of Materials Science and Technology, University of Science, VNU-HCM, 700000, Viet Nam; Viet Nam National University, Ho Chi Minh City, 700000, Viet Nam
| | - Quang Minh Tran
- Faculty of Materials Science and Technology, University of Science, VNU-HCM, 700000, Viet Nam; Viet Nam National University, Ho Chi Minh City, 700000, Viet Nam
| | - Ngoc Ha-Thu Le
- Faculty of Materials Science and Technology, University of Science, VNU-HCM, 700000, Viet Nam; Viet Nam National University, Ho Chi Minh City, 700000, Viet Nam.
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24
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Shi X, Yang Y, Miao W, Duan Q, Huang Y, Xiao H, Li C. Active biodegradable bacterial cellulose films with potential to minimize the plastic pollution: Preparation, antibacterial application, and mechanism. Food Chem 2025; 464:141852. [PMID: 39509890 DOI: 10.1016/j.foodchem.2024.141852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 09/12/2024] [Accepted: 10/28/2024] [Indexed: 11/15/2024]
Abstract
Petroleum-based films have triggered a serious global pollution crisis because they are difficult to recycle, degrade, and reuse. Developing alternative sustainable active films represents a powerful strategy to address these issues. Here, a multifunctional biodegradable bacterial cellulose (BC) film incorporated with guanidine-based polymer (PHGH)/gallic acid (GA) was constructed (termed OBC-PHGH/GA). The resulting OBC-PHGH/GA film exhibited a highly interweaved nanofiber network structure with excellent tensile strength and ductility. The OBC-PHGH/GA film showed an excellent antibacterial effect against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) with inhibition efficiencies of ∼99.99 % compared with the OBC film. Moreover, the as-prepared film showed excellent UV-shielding, antioxidant, and antifungal activities, showing great potential in food packaging. More importantly, the OBC-PHGH/GA film can be degraded into safe and reusable sugars, demonstrating outstanding environmental friendliness and sustainability. This work provides a promising and unique strategy for designing and fabricating green active packaging materials.
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Affiliation(s)
- Xiaotong Shi
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Ying Yang
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Wanting Miao
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Qiuyi Duan
- State Key Laboratory of Bioelectronics, School of Biological Science and Medical Engineering, Southeast University, Nanjing 210096, China
| | - Yang Huang
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Huining Xiao
- Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick E3B 5A3, Canada.
| | - Chengcheng Li
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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25
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Mussa NJ, Thongkam P, Wongnen C, Panpipat W, Kitipipit W, Cheong LZ, Chaijan M. Exploring the potential of Mon-Pu (Glochidion wallichianum) leaf extract as a natural antioxidant for Ligor chicken meat gel: Impact on gelation functionality and oxidative stability. Poult Sci 2025; 104:104839. [PMID: 39854964 PMCID: PMC11803850 DOI: 10.1016/j.psj.2025.104839] [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: 11/26/2024] [Revised: 01/14/2025] [Accepted: 01/19/2025] [Indexed: 01/27/2025] Open
Abstract
This study evaluated the antioxidant potential of Mon-Pu (Glochidion wallichianum Mull. Arg.) leaf extract (MPLE) as a natural antioxidant in Ligor chicken meat gels. The investigation focused on the impacts on gelation functionality and oxidative stability during refrigerated storage. MPLE with 21.16 mg/100 g of extractable phenolic compounds and antioxidant potency (DPPH• scavenging activity, ABTS•+scavenging activity, and ferric reducing antioxidant power (FRAP) at 2.79, 21.13, and 3.20 mmole TE/g, respectively) was applied during thermal-induced gel preparation at different concentrations (0 %, 0.01 %, 0.1 %, and 1 %) in comparison with 1 % gallic acid, a reported key phenolic compound in MPLE, based on the total weight of the meat sample. MPLE at concentrations of 0.1-1 % effectively reduced lipid oxidation in Ligor meat gel during storage. Additionally, MPLE at 0.1 % inhibited protein oxidation, preserving the physical and textural qualities of meat gels during processing and refrigerated storage. Notably, MPLE at 0.1 % proved to be the most beneficial, retaining gel properties, enhancing water-holding capacity, stabilizing color, and reducing oxidative degradation. These findings indicate that MPLE, at an optimal concentration of 0.1 %, has significant potential as a natural preservative, providing a safer and more effective alternative to synthetic additives for maintaining gel properties and preserving oxidative stability of chicken meat products, particularly Ligor chicken meat gel.
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Affiliation(s)
- Ngassa J Mussa
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Porntip Thongkam
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Chantira Wongnen
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
| | - Warangkana Kitipipit
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Ling-Zhi Cheong
- School of Agriculture, Food and Ecosystem, University of Melbourne, Parkville, VIC 3010, Australia
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
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26
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Sharma S, Bhende M, Mulwani P, Patil V, Verma HR, Kumar S. Mechanically improved chitosan/graphene oxide nanocomposite hydrogel for sustained release of levofloxacin. Int J Biol Macromol 2025; 289:139481. [PMID: 39756733 DOI: 10.1016/j.ijbiomac.2025.139481] [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: 08/13/2024] [Revised: 12/16/2024] [Accepted: 01/02/2025] [Indexed: 01/07/2025]
Abstract
This study introduces a novel chitosan/graphene oxide (CS/GO) nanocomposite hydrogel designed for the sustained release of levofloxacin. The hydrogel was synthesized using electrostatic interactions and chemical cross-linking, resulting in significant mechanical reinforcement (G' = 0.94 MPa, G" = 0.088 MPa) and homogeneous distribution of GO. It exhibited excellent swelling properties (1380 % at 0.05 wt% GO, 1070 % at 0.2 wt% GO at pH 2). Levofloxacin release was faster (∼95 % in 5 h) at 0.05 wt% GO and more sustained (∼97 % over 24 h) at 0.2 wt% GO. This hydrogel demonstrates potential as a robust platform for controlled drug delivery.
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Affiliation(s)
- Swati Sharma
- Dr. D.Y. Patil School of Science &Technology, Dr. D.Y. Patil Vidyapeeth, Pune 411033, India.
| | - Manisha Bhende
- Dr. D.Y. Patil School of Science &Technology, Dr. D.Y. Patil Vidyapeeth, Pune 411033, India
| | - Priyanshi Mulwani
- Dr. D.Y. Patil School of Science &Technology, Dr. D.Y. Patil Vidyapeeth, Pune 411033, India
| | - Vijay Patil
- Dr. D.Y. Patil School of Science &Technology, Dr. D.Y. Patil Vidyapeeth, Pune 411033, India
| | - Himanshu Ranjan Verma
- Department of Metallurgical Engineering, Indian Institute of Technology Banaras Hindu University, Varanasi 221005, India
| | - Santosh Kumar
- Dr. D.Y. Patil School of Science &Technology, Dr. D.Y. Patil Vidyapeeth, Pune 411033, India
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27
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Tahir D, Mutmainna I, Heryanto H, Gareso PL, Suryani S, Abdullah B. Chitosan research progress for smart packaging applications: a literature review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2025; 62:240-253. [PMID: 39868387 PMCID: PMC11757814 DOI: 10.1007/s13197-024-06135-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/28/2024] [Accepted: 11/05/2024] [Indexed: 01/28/2025]
Abstract
The environmental crisis was brought on by composites made of synthetic materials that are not biodegradable. Eco-friendly replacement materials for non-biodegradable composites is biodegradable composites. The poisonous remnants are avoided because of how the environment breaks them down. Biodegradable polymers are quickly broken down by bacterial breakdown. Smart packaging has been created to enable consumers to comprehend food conditions in real-time due to the growth of new technologies and consumer desire for wholesome and safe foods. This review highlights and discusses the development, type, and direction of research progress of chitosan research in the application of smart packaging, using bibliometric analysis with time intervals from 2006 to 2023. In 2006, this research began to be developed with India, China, the United States, Iran, and Egypt as the five most influential countries. From the results of keyword analysis, it was found that in addition to studying the general characteristics of smart packaging, there are currently many developments related to smart packaging materials and the effect of adding other materials to the film. The keyword analysis also revealed the current trends and future directions of chitosan research in smart packaging applications, providing valuable insights for researchers and professionals.
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Affiliation(s)
- Dahlang Tahir
- Department of Physics, Hasanuddin University, Makassar, 90245 Indonesia
| | | | - Heryanto Heryanto
- Department of Physics, Hasanuddin University, Makassar, 90245 Indonesia
| | | | - Sri Suryani
- Department of Physics, Hasanuddin University, Makassar, 90245 Indonesia
| | - Bualkar Abdullah
- Department of Physics, Hasanuddin University, Makassar, 90245 Indonesia
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28
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Lamonaca A, De Angelis E, Monaci L, Pilolli R. Promoting the Emerging Role of Pulse By-Products as Valuable Sources of Functional Compounds and Novel Food Ingredients. Foods 2025; 14:424. [PMID: 39942018 PMCID: PMC11816435 DOI: 10.3390/foods14030424] [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: 12/03/2024] [Revised: 01/14/2025] [Accepted: 01/24/2025] [Indexed: 02/16/2025] Open
Abstract
The growth of the human population worldwide has increased food demand, generating the massive production of foods and consequently causing enormous production of waste every year. The indiscriminate exploitation of the already limited natural resources has also generated serious environmental and economic crises. The use, or reuse, of waste or by-products represents a viable solution to constrain the problem by promoting alternative routes of exploitation with multiple food and biotechnological applications. This review focuses on the most recent advances in the valorization of food by-products, with specific reference to legume-derived by-products. The main technological solutions for reintroducing and/or valorizing food waste are reported together with a critical discussion of the main pros and cons of each alternative, supported by practical case studies whenever available. First, the possibility to exploit the by-products as valuable sources of functional compounds is presented by reviewing both conventional and innovative extraction techniques tailored to provide functional extracts with multiple food, pharmaceutical, and biotechnological applications. Second, the possibility to valorize the by-products as novel food ingredients by inclusion in different formulations, either as a whole or as hydrolyzed/fermented derivatives, is also presented and discussed. To the best of our knowledge, several of the technological solutions discussed have found only limited applications for waste or by-products derived from the legume production chain; therefore, great efforts are still required to gain the full advantages of the intrinsic potential of pulse by-products.
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Affiliation(s)
- Antonella Lamonaca
- Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy; (A.L.); (L.M.)
- Department of Soil, Plant and Food Sciences, University Aldo Moro-Bari, 70126 Bari, Italy
| | - Elisabetta De Angelis
- Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy; (A.L.); (L.M.)
| | - Linda Monaci
- Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy; (A.L.); (L.M.)
| | - Rosa Pilolli
- Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy; (A.L.); (L.M.)
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29
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Doan NT, Quan NV, Anh LH, Duc ND, Xuan TD. Exploring the Potential of Chitosan-Phytochemical Composites in Preventing the Contamination of Antibiotic-Resistant Bacteria on Food Surfaces: A Review. Molecules 2025; 30:455. [PMID: 39942558 PMCID: PMC11820375 DOI: 10.3390/molecules30030455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2024] [Revised: 12/25/2024] [Accepted: 12/30/2024] [Indexed: 02/16/2025] Open
Abstract
The escalating presence of antibiotic-resistant bacteria (ARB) in food systems presents a pressing challenge, particularly in preventing contamination and ensuring food safety. Traditional sanitation methods, such as cooking and chemical disinfectants, provide effective means to reduce ARB, yet there is a growing need for additional preventive measures directly on food surfaces. This review explores the potential of chitosan-phytochemical composites (CPCs) as surface coatings to prevent the initial contamination of food by ARB, thereby offering a novel complementary approach to conventional food safety practices. Chitosan, combined with active plant-derived metabolites (phytochemicals), forms composites with notable antibacterial and antioxidant properties that enhance its protective effects. We examine CPC synthesis methodologies, including chemical modifications, free radical-induced grafting, and enzyme-mediated techniques, which enhance the stability and activity of CPCs against ARB. Highlighting recent findings on CPCs' antibacterial efficacy through minimum inhibitory concentrations (MIC) and zones of inhibition, this review underscores its potential to reduce ARB contamination risks on food surfaces, particularly in seafood, meat, and postharvest products. The insights provided here aim to encourage future strategies leveraging CPCs as a preventative surface treatment to mitigate ARB in food production and processing environments.
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Affiliation(s)
- Nguyen Thi Doan
- Graduate School of Innovation and Practice for Smart Society, Hiroshima University, Higashi-Hiroshima 739-8529, Japan
| | - Nguyen Van Quan
- Graduate School of Innovation and Practice for Smart Society, Hiroshima University, Higashi-Hiroshima 739-8529, Japan
- Graduate School of Advanced Science and Engineering, Hiroshima University, Higashi-Hiroshima 739-8529, Japan
- Center for the Planetary Health and Innovation Science (PHIS), The IDEC Institute, Hiroshima University, Higashi-Hiroshima 739-8529, Japan
- Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima 739-8529, Japan
| | - La Hoang Anh
- Graduate School of Advanced Science and Engineering, Hiroshima University, Higashi-Hiroshima 739-8529, Japan
- Center for the Planetary Health and Innovation Science (PHIS), The IDEC Institute, Hiroshima University, Higashi-Hiroshima 739-8529, Japan
| | - Nguyen Dang Duc
- Graduate School of Innovation and Practice for Smart Society, Hiroshima University, Higashi-Hiroshima 739-8529, Japan
- Bach Mai Hospital, Hanoi 122000, Vietnam
| | - Tran Dang Xuan
- Graduate School of Innovation and Practice for Smart Society, Hiroshima University, Higashi-Hiroshima 739-8529, Japan
- Graduate School of Advanced Science and Engineering, Hiroshima University, Higashi-Hiroshima 739-8529, Japan
- Center for the Planetary Health and Innovation Science (PHIS), The IDEC Institute, Hiroshima University, Higashi-Hiroshima 739-8529, Japan
- Graduate School of Integrated Sciences for Life, Hiroshima University, Higashi-Hiroshima 739-8529, Japan
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30
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Su J, Zhang W, Moradi Z, Rouhi M, Parandi E, Garavand F. Recent functionality developments of carboxymethyl chitosan as an active food packaging film material. Food Chem 2025; 463:141356. [PMID: 39316899 DOI: 10.1016/j.foodchem.2024.141356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 09/10/2024] [Accepted: 09/17/2024] [Indexed: 09/26/2024]
Abstract
In recent years, environmental concerns regarding the persistence of petroleum-based plastic food packaging have increased, prompting the exploration of biopolymer alternatives. Carboxymethyl chitosan (CMCS), a derivative of chitosan, exhibits superior water-soluble film properties, making it an ideal material for degradable food packaging applications. This study comprehensively examines the synthesis methods and properties of CMCS, with a particular emphasis on recent advancements in CMCS-based food packaging films. Various functionalized CMCS-based food packaging films, including coblended, nanoparticle composite, plant extract composite, and cross-linked films, were reviewed. The practical applications of CMCS-based food packaging films and edible coatings in food preservation are also showcased. This study emphasizes that the notable compatibility of CMCC with a range of polymers and additives has facilitated the development of multifunctional packaging films. These innovations, including antibacterial, antioxidant, and smart-indicating variants, have demonstrated remarkable efficacy in preserving fruits, aquatic products, poultry, and other perishable goods.
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Affiliation(s)
- Jiaqi Su
- Department of Health Sciences and Technology, ETH Zurich, Zurich, Switzerland
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Zahra Moradi
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology, Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Milad Rouhi
- Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Ehsan Parandi
- Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Iran
| | - Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Center, Fermoy, Ireland
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31
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Grabska-Zielińska S, Olewnik-Kruszkowska E, Gierszewska M, Bouaziz M, Wekwejt M, Pałubicka A, Żywicka A, Kaczmarek-Szczepańska B. Active Polylactide-poly(ethylene glycol) Films Loaded with Olive Leaf Extract for Food Packaging-Antibacterial Activity, Surface, Thermal and Mechanical Evaluation. Polymers (Basel) 2025; 17:205. [PMID: 39861277 PMCID: PMC11769166 DOI: 10.3390/polym17020205] [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: 12/12/2024] [Revised: 01/05/2025] [Accepted: 01/06/2025] [Indexed: 01/27/2025] Open
Abstract
As the demand for sustainable and innovative solutions in food packaging continues to grow, this study endeavors to introduce a comprehensive exploration of novel active materials. Specifically, we focus on characterizing polylactide-poly(ethylene glycol) (PLA/PEG) films filled with olive leaf extract (OLE; Olea europaea) obtained via solvent evaporation. Examined properties include surface structure, thermal degradation and mechanical attributes, as well as antibacterial activity. The results indicated a significant impact of the incorporation of OLE into this polymeric matrix, increasing hydrophobicity, decreasing surface free energy, and enhancing surface roughness, albeit with slight reductions in mechanical properties. Notably, these modified materials exhibited significant bacteriostatic, bactericidal and anti-adhesive activity against both Staphylococcus aureus and Escherichia coli. Consequently, PLA/PEG/OLE films demonstrated considerable potential for advanced food packaging, facilitating interactions between products and their environment. This capability ensures the preservation and extension of food shelf life, safeguards against microbial contamination, and maintains the overall quality, safety, and integrity of the packaged food. These findings suggest potential pathways for developing more sustainable and effective food packaging films.
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Affiliation(s)
- Sylwia Grabska-Zielińska
- Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
| | - Ewa Olewnik-Kruszkowska
- Department of Physical Chemistry and Physicochemistry of Polymers, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (E.O.-K.); (M.G.)
| | - Magdalena Gierszewska
- Department of Physical Chemistry and Physicochemistry of Polymers, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (E.O.-K.); (M.G.)
| | - Mohamed Bouaziz
- Electrochemistry and Environmental Laboratory, National Engineering School of Sfax, University of Sfax, BP1173, Sfax 3038, Tunisia;
| | - Marcin Wekwejt
- Biomaterials Technology Department, Faculty of Mechanical Engineering and Ship Technology, Gdańsk University of Technology, 80-233 Gdańsk, Poland;
| | - Anna Pałubicka
- Department of Laboratory Diagnostics and Microbiology with Blood Bank, Specialist Hospital in Kościerzyna, 83-400 Kościerzyna, Poland;
| | - Anna Żywicka
- Department of Microbiology and Biotechnology, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology in Szczecin, Piastów 45, 70-311 Szczecin, Poland;
| | - Beata Kaczmarek-Szczepańska
- Department of Cosmetic and Biomaterials Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland;
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32
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Wang S, Ma Y, Wang F, Lu C, Liu Y, Zhang S, Ma S, Wang L. Development of cellulose-based self-healing hydrogel smart packaging for fish preservation and freshness indication. Carbohydr Polym 2025; 348:122806. [PMID: 39562081 DOI: 10.1016/j.carbpol.2024.122806] [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: 07/04/2024] [Revised: 09/05/2024] [Accepted: 09/24/2024] [Indexed: 11/21/2024]
Abstract
Biomass-based composite packaging materials loaded with functional fillers have good application prospects in food preservation and freshness detection. Self-healing hydrogel packaging films based on nanocellulose (CNF), polyvinyl alcohol (PVA), and ZIF-8 embedded with curcumin (Cur@ZIF-8) were developed in this study. The synthesis of Cur@ZIF-8 was demonstrated by characterization experiments. The addition of Cur@ZIF-8 enhanced the water vapor barrier property, tensile strength, and elongation at break of hydrogel films by 49.2 %, 193.5 %, and 172.9 %, respectively, and endowed them with excellent antimicrobial, antioxidant, and ammonia sensitivity. In packaging tests with fish, hydrogel films loaded with Cur@ZIF-8 inhibited spoilage and microbial growth to extend the shelf life of fish to 9 days, and the color change of hydrogel films allowed for real-time monitoring of fish freshness. This study provided a new solution for smart packaging materials with dual functions of preservation and freshness indication.
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Affiliation(s)
- Suyang Wang
- Jiangsu Provincial Key Laboratory of Food Advanced Manufacturing Equipment Technology, School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China
| | - Yan Ma
- Jiangsu Provincial Key Laboratory of Food Advanced Manufacturing Equipment Technology, School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China
| | - Feijie Wang
- Jiangsu Provincial Key Laboratory of Food Advanced Manufacturing Equipment Technology, School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China
| | - Chenhui Lu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yichi Liu
- Jiangsu Provincial Key Laboratory of Food Advanced Manufacturing Equipment Technology, School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China
| | - Shenzhuo Zhang
- Jiangsu Provincial Key Laboratory of Food Advanced Manufacturing Equipment Technology, School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China
| | - Shufeng Ma
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liqiang Wang
- Jiangsu Provincial Key Laboratory of Food Advanced Manufacturing Equipment Technology, School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China.
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Mounayer N, Shoshani S, Afrimzon E, Iline-Vul T, Topaz M, Banin E, Margel S. Encapsulation of Hydrogen Peroxide in PVA/PVP Hydrogels for Medical Applications. Gels 2025; 11:31. [PMID: 39852002 PMCID: PMC11765405 DOI: 10.3390/gels11010031] [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: 12/11/2024] [Revised: 12/26/2024] [Accepted: 12/31/2024] [Indexed: 01/26/2025] Open
Abstract
Researchers have been investigating the physical and morphological properties of biodegradable polymer and copolymer films, blending them with other chemicals to solve challenges in medical, industrial, and eco-environmental fields. The present study introduces a novel, straightforward method for preparing biodegradable hydrogels based on polyvinyl alcohol (PVA) and polyvinyl pyrrolidone (PVP) for medical applications. The resulting PVA/PVP-based hydrogel uniquely combines the water absorbency, biocompatibility, and biodegradability of the polymer composite. For hygiene products and medical uses, such as wound healing, hydrogen peroxide (HP) was encapsulated in the PVA/PVP hydrogels for controlled release application. Incorporating PVP into PVA significantly enhances the hydrogel water absorbency and improves the mechanical properties. However, to mitigate the disadvantage of high water absorbency which could result in undesired early dissolution, efforts were made to increase the water resistance and the mechanical characteristics of these hydrogels using freeze-thaw (F/T) cycles and chemical crosslinking PVA chains with trisodium trimetaphosphate (STMP). The resulting hydrogels serve as environmentally friendly bio-based polymer blends, broadening their applications in medical and industrial products. The structural and morphological properties of the hydrogel were characterized using Fourier transform infrared spectroscopy (FTIR), environmental scanning electron microscope analysis (E-SEM), and water-swelling tests. The HP controlled release rate was evaluated through kinetic release experiments using the ex vivo skin model. The antibacterial activity of the hydrogel films was examined on four medically relevant bacteria: Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Pseudomonas aeruginosa, with an adapted disk diffusion assay. Using this assay, we also evaluated the antibacterial effect of the hydrogel films over the course of days, demonstrating the HP controlled release from these hydrogels. These findings support further in vivo investigation into controlled HP release systems for improved wound-healing outcomes.
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Affiliation(s)
| | | | | | | | | | | | - Shlomo Margel
- Institute of Nanotechnology and Advanced Materials, Department of Chemistry, Bar-Ilan University, Ramat-Gan 5290002, Israel; (N.M.); (S.S.); (E.A.); (T.I.-V.); (M.T.); (E.B.)
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34
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Jebel FS, Roufegarinejad L, Alizadeh A, Amjadi S. Development and characterization of a double-layer smart packaging system consisting of polyvinyl alcohol electrospun nanofibers and gelatin film for fish fillet. Food Chem 2025; 462:140985. [PMID: 39217749 DOI: 10.1016/j.foodchem.2024.140985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2024] [Revised: 08/21/2024] [Accepted: 08/22/2024] [Indexed: 09/04/2024]
Abstract
This study aimed to develop a double-layer film composed of an intelligent, gelatin-based film integrated with active polyvinyl alcohol electrospun nanofibers (PVANFs). Eggplant skin extract (ESE), a colorimetric indicator, was incorporated into the gelatin-based film at varying concentrations ranging from 0 % to 8 % w/w. The gelatin film containing 8 % ESE was identified as the optimal formulation based on its superior color indication, water barrier, and mechanical properties. Savory essential oil (SEO)-loaded PVANFs were electrospun onto the optimized gelatin film to fabricate the double-layer film. Analysis of the chemical and crystalline structures and the double-layer film's thermal properties confirmed the gelatin film's physical integration with PVANFs. Morphological examination revealed a smooth surface on the film and a uniform fibrillar structure within the PVANFs. Furthermore, the developed double-layer film effectively detected spoilage in trout fish while controlling pH, oxidation, and microbial changes during storage.
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Affiliation(s)
| | - Leila Roufegarinejad
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
| | - Ainaz Alizadeh
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Sajed Amjadi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, PO Box: 91895-157-356, Iran.
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35
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Abdin M, Arafa SG, El-Beltagy AE, Naeem MA, Hamed YS, Ayyash M. Development of anti-bacterial bio-transfer double sheet layer of polyvinyl alcohol/carboxymethyl cellulose films infused with Astragalus tribuloides leaf extract for beef burgers preservation. Int J Biol Macromol 2025; 284:138196. [PMID: 39617233 DOI: 10.1016/j.ijbiomac.2024.138196] [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: 07/20/2024] [Revised: 09/26/2024] [Accepted: 11/28/2024] [Indexed: 12/16/2024]
Abstract
This study was conducted to develop biodegradable films using a combination of carboxymethyl cellulose (CMC), polyvinyl alcohol (PVA) and purified leaves extract of Astragalus tribuloides (ATE). Various traits of the films, including their morphology description, thermal behavior, tensile/elongation properties and physical characteristics were examined. The scanning electron microscope (SEM) photographs showed smooth surface with small amounts of ATE, but rougher with higher concentrations of 1.4 %. The Fourier-transform infrared spectroscopy (FTIR) showed a direct relationship between the ATE extract and the PVA/CMC matrix. The films also showed thermal stability behaviors. The study found that the addition of ATE up to 0.8 % caused the films to become opaquer in color and raised their opacity up to 3.909. As a result, the films exhibited reduced moisture absorption (8.21 %) and solubility (27.11 %), making them retard penetrating water vapor up to (1.785 × 10-10 g.m-1 s-1 Pa-1) and could preserve the thiobarbituric acid reactive substances (TBARS) and overall color discrepancies of burger in refrigerated storage.
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Affiliation(s)
- Mohamed Abdin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain, United Arab Emirates.
| | - Salwa Gamal Arafa
- Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Kafr el-Sheikh, Egypt
| | - A E El-Beltagy
- Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Mohamed Ahmed Naeem
- Nutrition and Food Science of Ain Shams University Specialized Hospital, Ain Shams University, Cairo, Egypt
| | - Yahya S Hamed
- Food Technology Department, Faculty of Agriculture, Suez Canal, Ismailia 41522, Egypt
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain, United Arab Emirates.
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36
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Salari M, Khatami M. Simultaneous Application of Electron Beam Irradiation and Freezing as an Effective Method for Shelf Life Extension of Minced Turkey Meat. Food Sci Nutr 2025; 13:e4752. [PMID: 39803267 PMCID: PMC11725057 DOI: 10.1002/fsn3.4752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2024] [Revised: 12/11/2024] [Accepted: 12/24/2024] [Indexed: 01/16/2025] Open
Abstract
In this study, minced turkey meat samples were subjected to electron-beam irradiation with dosages of 0, 1.5, 3, and 5 kGy, and then microbial (mesophilic and psychrotrophic bacteria), physiochemical (pH, water activity [aw], thiobarbituric acid reactive substances [TBARS], and peroxide value [PV]), and sensory (color, odor, texture, and overall acceptability) analyses were performed at 0 and 6 months of freezing storage (-18°C). Results showed that by 5 kGy irradiation and freezing treatments, the counts of psychrotrophic and mesophilic bacteria reduced remarkably (p < 0.05) and reached from 4.44 to 2.05 and from 4.9 to 2.00 log cfu/g, respectively. pH and aw of samples did not change notably after treatment and 6 months of freezing storage, the pH and aw of the minced turkey meat were 5.74 and 0.95 for 5 kGy irradiated samples, respectively. Despite the increase of TBARS and PV values, electron-beam irradiation at 1.5 and 3 kGy had no notable impact on the sensory characteristics of minced turkey meat. The obtained findings revealed that the simultaneous use of irradiation and freezing is a promising method for the increase of shelf life and preservation of minced turkey meat quality.
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Affiliation(s)
- Mahdieh Salari
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
| | - Moein Khatami
- Department of Food Science and Technology, Faculty of Technical and EngineeringUniversity of Science and Arts of YazdYazdIran
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37
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Mu Y, Lv S, Liu J, Tong J, Liu L, Wang J, He T, Wei D. Recent advances in research on biomass-based food packaging film materials. Compr Rev Food Sci Food Saf 2025; 24:e70093. [PMID: 39812511 DOI: 10.1111/1541-4337.70093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2024] [Revised: 11/15/2024] [Accepted: 12/02/2024] [Indexed: 01/16/2025]
Abstract
Although traditional petroleum-based packaging materials pose environmental problems, biodegradable packaging materials have attracted extensive attention from research and industry for their environmentally friendly properties. Bio-based films, as an alternative to petroleum-based packaging films, demonstrate their significant advantages in terms of environmental friendliness and resource sustainability. This paper provides an insight into the development of biomass food packaging films such as cellulose, starch, chitosan, and gelatine, including their properties, methods of preparation (e.g., solution casting, extrusion blow molding, layer-by-layer assembly, and electrostatic spinning), and applications in food packaging. Through these preparation methods, the paper analyzes how the properties of the films can be effectively tuned and optimized to meet specific packaging needs. It was found that biomass film materials for food packaging not only possess functional properties such as antimicrobial, preservation, and indication, but also that their continued material innovation and technological improvements offer promising prospects for their use in commercial applications. These advances could help advance the global sustainable development goals, while showing great potential for improving food safety and extending shelf life. Future research will further explore new functions and applications of biomass films, providing additional solutions for environmental protection and sustainability.
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Affiliation(s)
- Yanlu Mu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Shenghua Lv
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Jinru Liu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Jiahao Tong
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Leipeng Liu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Jiaqi Wang
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Tingxiang He
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Dequan Wei
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an, China
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38
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Hussain A, Albasha F, Siddiqui NA, Husain FM, Kumar A, AlGhamdi KM, Ahamad SR, Almarfadi OM, Noman OMA, Alajmi MF, Rehman MT. Comparative phytochemical and biological assessment of Punica granatum (pomegranate) peel extracts at different growth stages in the Taif region, Saudi Arabia. Nat Prod Res 2024:1-10. [PMID: 39727256 DOI: 10.1080/14786419.2024.2440931] [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: 05/26/2024] [Revised: 11/13/2024] [Accepted: 12/06/2024] [Indexed: 12/28/2024]
Abstract
The medicinal and commercial value of pomegranate peel is attributed to its rich content of phenolic compounds, yet little is known about their concentrations and biological activity across different ripening stages. Pomegranate peels at different growth stages 1-3 (40, 80, and 120 days after fruit appearance respectively) were collected, dried, and macerated with 90% methanol. Stage 2 and stage 3 extract showed significant antimicrobial activity against S. aureus, and L. monocytogenes. Further, stage 2 extract showed highest efficacy against lung, breast, and liver cancer cells with IC50 values of 19.76 ± 1.3, 24.28 ± 6.99, and 16.04 ± 2.78 µg/mL, respectively. Molecular docking, and simulation further confirmed the antimicrobial and cytotoxic activity of the most prominent stage 2 phytoconstituent (γ-Sitosterol). The study indicates that stage 2 pomegranate peel extract has potential as a safe and natural antimicrobial and cytotoxic agent. However, additional in vitro and in vivo testing is needed to validate these results.
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Affiliation(s)
- Afzal Hussain
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Feras Albasha
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Nasir A Siddiqui
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Fohad Mabood Husain
- Department of Food Science and Nutrition, College of Food and Agriculture Science, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Ashok Kumar
- Department of Dermatology, College of Medicine, King Saud University, Riyadh, Saudi Arabia
| | - Khalid M AlGhamdi
- Department of Dermatology, College of Medicine, King Saud University, Riyadh, Saudi Arabia
| | - Syed Rizwan Ahamad
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Omer M Almarfadi
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Omar Mohammed Ali Noman
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Mohamed Fahad Alajmi
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Md Tabish Rehman
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Kingdom of Saudi Arabia
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39
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Mohamad EA, Gad AM, Abd El-Rhman RH, Moselhey MTH, Madian NG. Dressing membrane composites of PVA/chitosan/MgO nanoparticles for wound healing applications in rat model. NAUNYN-SCHMIEDEBERG'S ARCHIVES OF PHARMACOLOGY 2024:10.1007/s00210-024-03716-1. [PMID: 39704805 DOI: 10.1007/s00210-024-03716-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Accepted: 12/07/2024] [Indexed: 12/21/2024]
Abstract
Chitosan (CS) has excellent film-forming properties; unfortunately, its use as a film wound dressing is limited because of its weak mechanical properties, especially in its wet state. For this reason, modifications with different materials are investigated in this study. The aim of this work was the combination of chitosan with poly (vinyl alcohol) (PVA), magnesium oxide nanoparticles (MgO), and glycerol as a plasticizer agent which can strengthen CS films, increase their flexibility, and enhance their resistance to microbes. Four types of films were prepared, i.e., CS, PVA, CS/PVA, and CS/PVA@MgO, using solvent casting method. The films' ability for wound dressing was assessed by UV spectroscopy, mechanical properties, Fourier transform infrared, X-ray diffraction, antimicrobial activity, and in vivo studies as a practical application on wounds. CS/PVA@MgO showed an improvement in mechanical properties as it has elongation at break of 522% and strain 585%. In addition, the antimicrobial activity of CS/PVA@MgO film was extensively enhanced as it inhibited Escherichia coli, Staphylococcus aureus, and Candida albicans by 90.78%, 88.83%, and 97.18%, respectively. The results showed that composite film has a good mechanical properties and antimicrobial activity expressed a suitable wound dressing material. Furthermore, in vivo experiment evaluated the clinical efficacy of CS/PVA@MgO film in wound healing.
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Affiliation(s)
- Ebtesam A Mohamad
- Radiology and Medical Imaging Department, College of Applied Medical Sciences, Prince Sattam Bin Abdul-Aziz University, 11942, Al-Kharj, Saudi Arabia.
- Biophysics Department, Faculty of Science, Cairo University, Giza, Egypt.
| | - Amany M Gad
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Sinai University-Kantara Branch, El Ismailia, Egypt
- Department of Pharmacology, Egyptian Drug Authority (EDA), Formerly NODCAR, Giza, Egypt
| | - Rana H Abd El-Rhman
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Sinai University-Kantara Branch, El Ismailia, Egypt
| | | | - Noha G Madian
- Biophysics Department, Faculty of Science, Cairo University, Giza, Egypt
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40
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El-Sherbiny GM, Alluqmani AJ, Elsehemy IA, Kalaba MH. Antibacterial, antioxidant, cytotoxicity, and phytochemical screening of Moringa oleifera leaves. Sci Rep 2024; 14:30485. [PMID: 39681592 DOI: 10.1038/s41598-024-80700-y] [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: 10/02/2024] [Accepted: 11/21/2024] [Indexed: 12/18/2024] Open
Abstract
Bacterial resistance to antibiotics remains a significant clinical challenge, contributing to persistently high rates of morbidity and mortality. Achieving treatment success is increasingly difficult, necessitating the evaluation of new antibiotics and complementary approaches, including source control and alternative therapies. This study aimed to investigate the antibacterial, antioxidant, cytotoxic, and phytochemical properties of Moringa oleifera leaf extract using high-performance liquid chromatography (HPLC), and to evaluate the pharmacokinetic properties of its major compound. The extract demonstrated strong antibacterial activity against standard strains and foodborne bacterial species. It also showed significant antioxidant potential, supported by the presence of high concentrations of phenolic and flavonoid compounds. HPLC analysis identified multiple bioactive compounds, with quercetin as the predominant component. The cytotoxicity study confirmed the safety of the extract at low and moderate concentrations, and ADMET analysis indicated favorable pharmacokinetic characteristics of quercetin. In conclusion, Moringa oleifera exhibits promising potential for medical and food industry applications due to its significant antibacterial and antioxidant activities, combined with a strong safety profile and rich phytochemical content.
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Affiliation(s)
- Gamal M El-Sherbiny
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Nasr City, Cairo, 11884, Egypt.
| | - Amira J Alluqmani
- Biology Department, Umm Al-Qura University, 21421, Makkah, Saudi Arabia
| | - Islam A Elsehemy
- Chemistry of Natural and Microbial Products, National Research Centre, Giza, Egypt
| | - Mohamed H Kalaba
- Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Nasr City, Cairo, 11884, Egypt
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41
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Sun J, Yang X, Bai Y, Fang Z, Zhang S, Wang X, Yang Y, Guo Y. Recent Advances in Cellulose Nanofiber Modification and Characterization and Cellulose Nanofiber-Based Films for Eco-Friendly Active Food Packaging. Foods 2024; 13:3999. [PMID: 39766942 PMCID: PMC11675707 DOI: 10.3390/foods13243999] [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: 10/30/2024] [Revised: 11/20/2024] [Accepted: 11/27/2024] [Indexed: 01/11/2025] Open
Abstract
There is growing interest in the use of bio-based materials as viable alternatives to petrochemical-based packaging. However, the practical application of bio-based films is often hampered by their poor barrier and poor mechanical properties. In this context, cellulose nanofibers (CNFs) have attracted considerable attention owing to their exceptional biodegradability, high aspect ratio, and large surface area. The extraction of CNFs from agricultural waste or non-food biomass represents a sustainable approach that can effectively balance cost and environmental impacts. The functionalization of CNFs improves the economics of raw materials and production processes while expanding their applications. This paper reviews recent advances in cellulose nanofibers, including their sources, surface modification, and characterization techniques. Furthermore, we systematically discuss the interactions of CNFs with different composites in the development of functional food films. Finally, we highlight the application of cellulose nanofiber films in food preservation. Due to their environmentally friendly properties, CNFs are a promising alternative to petroleum-based plastics. The aim of this paper is to present the latest discoveries and advances in CNFs while exploring the future prospects for edible food films, thereby encouraging further research and application of CNFs in the field of active food packaging.
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Affiliation(s)
- Jiaojiao Sun
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China; (J.S.); (X.W.); (Y.Y.)
- National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
- School of Electronic Engineering, Xi’an University of Posts and Telecommunications, Xi’an 710121, China; (Y.B.); (Z.F.)
| | - Xi Yang
- College of Food Science and Engineering, Ningbo University, Ningbo 315100, China;
| | - Yifan Bai
- School of Electronic Engineering, Xi’an University of Posts and Telecommunications, Xi’an 710121, China; (Y.B.); (Z.F.)
| | - Zhisheng Fang
- School of Electronic Engineering, Xi’an University of Posts and Telecommunications, Xi’an 710121, China; (Y.B.); (Z.F.)
| | - Shuai Zhang
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China; (J.S.); (X.W.); (Y.Y.)
- National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
| | - Xiaoyu Wang
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China; (J.S.); (X.W.); (Y.Y.)
- National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
| | - Yali Yang
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China; (J.S.); (X.W.); (Y.Y.)
- National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
| | - Yurong Guo
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China; (J.S.); (X.W.); (Y.Y.)
- National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue, Xi’an 710119, China
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Pająk P, Socha R, Królikowska K, Grzyb J, Hetmańczyk J, Zachariasz P. Characterization of octenyl succinylated potato-starch based films enriched with extracts from various honey-bee products. Int J Biol Macromol 2024; 285:138293. [PMID: 39643200 DOI: 10.1016/j.ijbiomac.2024.138293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 11/16/2024] [Accepted: 12/01/2024] [Indexed: 12/09/2024]
Abstract
The study developed octenyl succinylated (OS) potato starch complexes with ethanolic extracts of honey bee products (HBE) and assess their effects on starch-based films properties. X-ray diffraction and thermogravimetric analysis showed that OS starch films had lower crystallinity and higher thermal stability than native ones. Adding HBE enhanced V-type ordering in OS films. Starch esterification raised the water contact angle (WCA) from 52.9° to 62.3°, with hydrophobicity improvements when HBE was added (WCA >78.9°). OS starch-HBE complexes increased the antioxidant properties compared to non-modified starch films, in the order: propolis > bee bread > bee pollen > buckwheat honey > multiflower honey. The sum of individual phenolic compounds (IPC) in OS starch films was significantly higher compared to native counterparts, showing increases of 35 %, 83 % and 20 % for films with bee pollen, bee bread, and propolis, respectively. The latter film exhibited the highest IPC, totaling 2204.4 mg/100 g. While OS starch did not affect the antimicrobial properties of the films, the incorporation of HBE significantly improved their ability to bacterial inhibition, with propolis showing the strongest effect. Despite reduced optical and sensory properties of OS films, OS starch complexes with bee bread and propolis show great potential for food packaging.
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Affiliation(s)
- Paulina Pająk
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture Balicka Str. 122, 30-149 Krakow, Poland.
| | - Robert Socha
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture Balicka Str. 122, 30-149 Krakow, Poland.
| | - Karolina Królikowska
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture Balicka Str. 122, 30-149 Krakow, Poland.
| | - Jacek Grzyb
- Department of Microbiology and Biomonitoring, Faculty of Agriculture and Economics, University of Agriculture Balicka Str. 122, 30-149 Krakow, Poland.
| | - Joanna Hetmańczyk
- Department of Chemical Physics, Faculty of Chemistry, Jagiellonian University, Gronostajowa Str. 2, 30-387 Krakow, Poland.
| | - Piotr Zachariasz
- Łukasiewicz Research Network-Institute of Microelectronics and Photonics, Research Group: LTCC Technology, Zabłocie 39 St., 30-701 Krakow, Poland.
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43
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Cai R, Jia L, Yang R, Tao H, Cui H, Lin L, Khojah E, Bushnaq T, Shi C. Fabrication of guar gum/chitosan edible films reinforced with orange essential oil nanoemulsion for cheese preservation. Int J Biol Macromol 2024; 285:138285. [PMID: 39631598 DOI: 10.1016/j.ijbiomac.2024.138285] [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: 10/04/2024] [Revised: 11/18/2024] [Accepted: 11/30/2024] [Indexed: 12/07/2024]
Abstract
Inner Mongolian cheese is easily spoiled during storage due to hydrolysis and microbial contamination. Herein, the guar gum (GG)/chitosan (CS) edible films reinforced with orange essential oil nanoemulsion (OEON) were fabricated for cheese preservation. Results showed 4 % OEON with the optimal droplet size (380 ± 44.07 nm) and uniform distribution exhibited commendable compatibility with the GG/CS edible films, leading to an improvement in the oxygen and water vapor barrier properties, concomitantly mitigating their hydrophilic nature, with decreasing moisture content (from 96.86 % to 34.69 %) and water solubility (from 72.27 % to 69.76 %), while an increasing water contact angle (from 59.9° to 113.8°). The addition of 4 % OEON into the GG/CS edible films yielded a slight decrease in the tensile strength, but the elongation at break significantly increased to 135.12 %, indicating the improvement of mechanical properties. Moreover, the GG/CS-OEON edible films demonstrated outstanding biodegradability, thermal stability, and antimicrobial properties. Particularly, GG/CS-OEON 3:1 edible films packaging could maintain the stability of the weight loss, pH, color, and textural changes, retard the bacterial growth and delay the lipid oxidation of the cheese samples, thereby ensuring the cheese quality and safety. Findings here demonstrated the promising potential application of GG/CS-OEON 3:1 edible films in Inner Mongolian cheese preservation.
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Affiliation(s)
- Rongrong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Li Jia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Rui Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Hongxun Tao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, PR China
| | - Ebtihal Khojah
- Department of Food Science and Nutrition, College of Sciences, Taif University, Taif 21944, Saudi Arabia
| | - Taqwa Bushnaq
- Department of Food Science and Nutrition, College of Sciences, Taif University, Taif 21944, Saudi Arabia
| | - Ce Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, PR China.
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Hou M, Wu J, Miao J, Zeng H, Liao J, Hang S. Combination of fermentation and enzymolysis enhances bioactive components and function of de-oiled rice bran. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:9514-9523. [PMID: 39081254 DOI: 10.1002/jsfa.13774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 07/04/2024] [Accepted: 07/07/2024] [Indexed: 11/06/2024]
Abstract
BACKGROUND De-oiled rice bran (DORB), a substantial yet underutilized byproduct of rice processing, boasts a rich composition of active ingredients but suffers from limited application. Previous studies have indicated that enzymatic or fermentation treatments enhanced these active components. In this study, lactobacilli and complex enzymes were employed to co-treat DORB, involving the determination of the changes in active components and functionalities of DORB extract (DORBE) before and after this treatment. RESULTS Following fermentation-enzymolysis, the total phenol and total flavonoid contents in DORBE were significantly increased by 43.59% and 55.10%, reaching 19.66 and 34.34 g kg-1, respectively. Antioxidant tests in vitro demonstrated that the co-treatment enhanced the scavenging activities of DPPH, hydroxyl and ABTS radicals. Porcine intestinal epithelial cell experiments revealed that, compared to DORBE, the fermentation and enzymolysis DORBE (FDORBE) exhibited significantly improved cell viability and catalase activity as well as scavenging capacity for reactive oxygen species and malondialdehyde after induction by H2O2. Furthermore, FDORBE restored the decreased mRNA expression levels of Nrf2, HO-1 and NQO1 in the nuclear factor erythroid 2-related factor 2 (Nrf2) pathway stimulated by H2O2. CONCLUSION Fermentation-enzymolysis co-treatment increases the contents of bioactive components of DORBE and enhances its antioxidant capacity, leading to a better protection against intestinal disorders induced by oxidative stress, suggesting that this co-treatment is a rational and effective strategy to increase the value of grains and promotes the use of DORB as a functional feed in animal production. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Meixin Hou
- National Center for International Research on Animal Gut Nutrition, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, National Experimental Teaching Demonstration Center of Animal Science, Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Jianmin Wu
- National Center for International Research on Animal Gut Nutrition, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, National Experimental Teaching Demonstration Center of Animal Science, Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Jingna Miao
- National Center for International Research on Animal Gut Nutrition, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, National Experimental Teaching Demonstration Center of Animal Science, Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Hui Zeng
- National Center for International Research on Animal Gut Nutrition, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, National Experimental Teaching Demonstration Center of Animal Science, Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Jinghong Liao
- National Center for International Research on Animal Gut Nutrition, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, National Experimental Teaching Demonstration Center of Animal Science, Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Suqin Hang
- National Center for International Research on Animal Gut Nutrition, Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health, National Experimental Teaching Demonstration Center of Animal Science, Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
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45
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Bouftou A, Aghmih K, Belfadil D, Rezzouq A, Lakhdar F, Lamine M, Gmouh S, Majid S. Novel food preservation strategy using sprayed PVA/chitosan-based coatings activated by macroemulsions of chamomile essential oil adsorbed on activated carbon. Int J Biol Macromol 2024; 283:137829. [PMID: 39566802 DOI: 10.1016/j.ijbiomac.2024.137829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2024] [Revised: 11/05/2024] [Accepted: 11/16/2024] [Indexed: 11/22/2024]
Abstract
Active films based on polyvinyl alcohol (PVA) and chitosan (CS) were developed by encapsulating chamomile essential oil using an emulsification process, followed by adsorption onto activated carbon (AC) to stabilize the oil droplets. Microscopic analysis showed that the average size of the micelles was between 0.1 μm and 1.5 μm. The micelles obtained were incorporated into PVA/CS film formulations with different concentrations of chamomile essential oil (5 %, 10 %, 15 % w/w), and the optical, physical, mechanical, antibacterial, and antioxidant properties as well as the release rate of the encapsulated oil were studied to test their application in food packaging. The SEM images showed a homogeneous dispersion of the EO in the polymer matrix containing AC, due to the formation of hydrogen bonds, which is confirmed by the FTIR results and is accompanied by an increase in the viscosity of the film-forming solutions, a decrease in the crystallinity and an improvement in mechanical properties by an increase in elongation at break (15.95 ± 0.10 to 47.02 ± 0.06 %) of the films produced. In addition, some properties of the PVA/CS films were increased by the addition of EO-AC, notably thickness (0.097 ± 0.12 to 0.144 ± 0.01 mm) and opacity (1.632 ± 0.11 to 8.266 ± 0.12), while the water absorption rate and solubility of the films decreased. PVA/CS-EO-AC films exhibit good antioxidant and antibacterial activity against E. coli and S. aureus, high barrier properties (UV-blocking) and a controlled release of bioactive molecules contained in EO. The PVA/CS/EO-AC coating reduced the weight loss of the tested apples to (3.31 ± 0.29 %) compared to apples packaged in polyethylene film, and maintained their appearance after 3 weeks of storage. These results offer the possibility of reducing food waste through this new coating strategy based on the encapsulation of EO.
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Affiliation(s)
- Abderrahim Bouftou
- Laboratory of Materials Engineering for the Environment and Valorization (GeMEV), Faculty of Sciences Aïn Chock, Hassan II University of Casablanca, 5366 Casablanca, Morocco
| | - Kaoutar Aghmih
- Laboratory of Materials Engineering for the Environment and Valorization (GeMEV), Faculty of Sciences Aïn Chock, Hassan II University of Casablanca, 5366 Casablanca, Morocco
| | - Doha Belfadil
- Laboratory of Materials Engineering for the Environment and Valorization (GeMEV), Faculty of Sciences Aïn Chock, Hassan II University of Casablanca, 5366 Casablanca, Morocco
| | - Asiya Rezzouq
- Laboratory of Materials Engineering for the Environment and Valorization (GeMEV), Faculty of Sciences Aïn Chock, Hassan II University of Casablanca, 5366 Casablanca, Morocco
| | - Fatima Lakhdar
- Laboratory of Marine Biotechnology and Environment, Faculty of Sciences, Chouaib Doukkali University, BP 20, El Jadida 24000, Morocco
| | - Mustapha Lamine
- Laboratory of Mechanics, Faculty of Sciences Aïn Chock, Hassan II University of Casablanca, 5366 Casablanca, Morocco
| | - Said Gmouh
- Laboratory of Engineering and Materials (LIMAT), Faculty of Sciences ben m'sik, Hassan II University of Casablanca, 7955 Casablanca, Morocco
| | - Sanaa Majid
- Laboratory of Materials Engineering for the Environment and Valorization (GeMEV), Faculty of Sciences Aïn Chock, Hassan II University of Casablanca, 5366 Casablanca, Morocco.
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46
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Zhang X, Huang Z, Liu W, Yang X, Yin L, Jia X. Ferulic acid-arabinoxylan conjugates: Synthesis, characterization and applications in antibacterial film formation. Food Chem 2024; 460:140544. [PMID: 39089023 DOI: 10.1016/j.foodchem.2024.140544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 07/08/2024] [Accepted: 07/18/2024] [Indexed: 08/03/2024]
Abstract
A novel antibacterial film based on arabinoxylan (AX) was prepared by introducing ferulic acid (FA) to AX through a laccase-catalyzed procedure. The ferulic acid-arabinoxylan conjugates (FA-AX conjugates) have been characterized. Results showed that FA was successfully grafted onto the AX chains by covalent linkages, likely through nucleophilic addition between O-Ph in the phenolic hydroxyl group of FA, or through Michael addition via O-quinone intermediates. FA-AX conjugates showed improved crystallinity, thermal stability, and rheological properties, as well as a distinct surface morphology, compared with those of native AX. Moreover, FA-AX conjugates exhibited enhanced antibacterial ability against Staphylococcus aureus, Escherichia coli, Shewanella sp., and Pseudomonas sp. Mechanistic studies revealed that the enhanced antibacterial ability was due to the penetration of bacterial membrane by the phenolic molecule and the steric effect of FA-AX conjugates. The study demonstrates that the laccase-induced grafting method was effective in producing FA-AX conjugates; we have demonstrated its antibacterial ability and great potential in prolonging the shelf life of fresh seafood products.
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Affiliation(s)
- Xinxue Zhang
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, China
| | - Zhijie Huang
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Wenying Liu
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, China
| | - Xudong Yang
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Lijun Yin
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xin Jia
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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47
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Qin J, Huang X, Xu Q, Jin L. Active polyvinyl alcohol films with enhanced strength, antioxidant and antibacterial properties by incorporating nanocellulose and tannin. Int J Biol Macromol 2024; 283:137873. [PMID: 39566794 DOI: 10.1016/j.ijbiomac.2024.137873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2024] [Revised: 11/01/2024] [Accepted: 11/17/2024] [Indexed: 11/22/2024]
Abstract
There is an increasing demand of food packaging materials from sustainable bio- polymers. In this study, tannin-cellulose nanocrystal (TCNCs) fillers were first prepared using dialdehyde cellulose nanocrystal (DACNCs) and tannin through the nucleophilic addition reaction, and then added to PVA matrix as reinforcement fillers to fabricate active food packaging films. FT-IR analysis confirmed the successful reaction between PVA and TCNCs. The incorporation of TCNCs imparted high antibacterial, UV blocking and antioxidant capabilities to the composite films, maximumly achieving a 75 % DPPH free radical scavenging rate while blocking all UV rays. The addition of TCNCs resulted in an increase in water contact angle, alongside decreases in swelling ratio and solubility, indicating the enhanced water resistance. The composite films exhibited a 66.7 % decrease in oxygen permeability (OP) compared to the PVA film, with a slight increase observed in water vapor permeability (WVP). The tensile strength increased from 49.65 MPa to 74.17 MPa by adding 15 % of TCNCs due to the chemical crosslinking between PVA and TCNCs. Wrapping cherry tomatoes with these films prolonged the postharvest life compared to using polyethylene (PE) and pure PVA films. Films derived from sustainable biopolymers show great potential for use in fresh produce packaging.
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Affiliation(s)
- Juman Qin
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Xiaodi Huang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Qinghua Xu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Liqiang Jin
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
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48
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Cheng Y, Zheng Y, Cai X, Wang L, Zhou C, Cao J, Tong C, Wang J, Sun Y, Wang Z, Barba FJ, Pan D, Wu Z, Xia Q. Effect of pre-acidification induction on the physicochemical features, myofibrillar protein microstructure, and headspace volatiles of ready-to-cook goose meat. Food Res Int 2024; 197:115166. [PMID: 39593377 DOI: 10.1016/j.foodres.2024.115166] [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: 08/28/2024] [Revised: 09/27/2024] [Accepted: 09/28/2024] [Indexed: 11/28/2024]
Abstract
This study examined the impact of pre-acidification induction on the quality attributes and flavor retention of ready-to-cook (RTC) goose meat products. The results demonstrated that pre-acidification could influence the eating qualities of RTC goose meat by effectively regulating the physicochemical properties of goose myofibrillar proteins (MP) including solubility and water-holding capacity. Elevated carbonyl contents indicated an enhanced gel-forming capacity in RTC goose meat during storage, accompanied with reduced total sulfhydryl contents from enhanced protonation pretreatment and augmented lipid oxidation. Structural characterization of MP via sodium dodecyl sulfate-polyacrylamide gel electrophoresis, circular dichroism spectroscopy, and intrinsic fluorescence revealed the formation of a dense protein matrix under highly acidic conditions. Furthermore, the headspace concentration of aldehydes increased by 3.23 times upon enhancing the pre-acidification intensity, resulting in the production of esters and acidic flavor compounds with favorable aromas. Correlation analysis demonstrated the dependence of headspace concentrations of volatile constituents on the acidification-enhanced surface hydrophobicity of MP, attributed to the modified binding sites of proteins after pre-acidification. Current results have indicated both the positive and negative influence of pre-acidulation induction on the eating quality of goose meat products, suggesting the necessity of introducing extra processes to modulate the quality of prefabricated products.
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Affiliation(s)
- Yan Cheng
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Technology, Ningbo University, Ningbo 315211, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Xintong Cai
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Technology, Ningbo University, Ningbo 315211, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Technology, Ningbo University, Ningbo 315211, China
| | - Jinxuan Cao
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
| | - Changmin Tong
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Technology, Ningbo University, Ningbo 315211, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Technology, Ningbo University, Ningbo 315211, China
| | - Zhaoshan Wang
- Shandong Zhongke Food Co., Ltd, Tai'an City 271229, China
| | - Francisco J Barba
- Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, Universitat de València, Avenida Vicent Andrés Estellés s/n, Burjassot, València 46100, Spain
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Technology, Ningbo University, Ningbo 315211, China.
| | - Zhen Wu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Technology, Ningbo University, Ningbo 315211, China.
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Technology, Ningbo University, Ningbo 315211, China.
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49
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Li S, Ren Y, Hou Y, Zhan Q, Jin P, Zheng Y, Wu Z. Polysaccharide-Based Composite Films: Promising Biodegradable Food Packaging Materials. Foods 2024; 13:3674. [PMID: 39594092 PMCID: PMC11593711 DOI: 10.3390/foods13223674] [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: 10/16/2024] [Revised: 11/06/2024] [Accepted: 11/12/2024] [Indexed: 11/28/2024] Open
Abstract
With growing concerns about environmental protection and sustainable development, the development of new biodegradable food packaging materials has become a significant focus for the future of food packaging. Polysaccharides, such as cellulose, chitosan, and starch, are considered ideal biodegradable packaging materials due to their wide availability, good biocompatibility, and biodegradability. These materials have garnered extensive attention from researchers in food packaging, leading to considerable advancements in the application of polysaccharide-based food packaging films, coatings, aerogels, and other forms. Therefore, this review focuses on the application of polysaccharide-based packaging films in food storage and preservation and discusses their preparation methods, application progress, challenges, and future development directions. Through an in-depth analysis of the existing literature, this review aims to provide sustainable and environmentally friendly solutions for the food packaging industry.
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Affiliation(s)
- Shengzi Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China (Q.Z.)
| | - Yu Ren
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China (Q.Z.)
| | - Yujie Hou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China (Q.Z.)
| | - Qiping Zhan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China (Q.Z.)
- College of Food Science and Engineering, South China University of Technology, Tianhe District, Guangzhou 510640, China
| | - Peng Jin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China (Q.Z.)
| | - Yonghua Zheng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China (Q.Z.)
| | - Zhengguo Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China (Q.Z.)
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50
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Viggiano S, Argenziano R, Lordi A, Conte A, Del Nobile MA, Panzella L, Napolitano A. Combining the Powerful Antioxidant and Antimicrobial Activities of Pomegranate Waste Extracts with Whey Protein Coating-Forming Ability for Food Preservation Strategies. Antioxidants (Basel) 2024; 13:1394. [PMID: 39594536 PMCID: PMC11591387 DOI: 10.3390/antiox13111394] [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: 10/10/2024] [Revised: 11/05/2024] [Accepted: 11/12/2024] [Indexed: 11/28/2024] Open
Abstract
Different solvents water, ethanol and ethanol/water (6:4 v/v), were compared in the extraction of pomegranate peels and seeds (PPS) in terms of recovery yields, antioxidant properties, and antimicrobial action against typical spoilage bacterial and fungal species. The best performing extract (ethanol/water (6:4 v/v) was shown to contain mostly ellagic acid and punicalagin as phenolic compounds (5% overall) and hydrolysable tannins (16% as ellagic acid equivalents) and was able to inhibit the growth of the acidophilic Alicyclobacillus acidoterrestris at a concentration as low as 1%. The preservation of the organoleptic profile of A. acidoterrestris-inoculated apple juice with extract at 1% over 20 days was also observed thanks to the complete inhibition of bacterial growth, while the extract at 0.1% warranted a significant (40%) inhibition of the enzymatic browning of apple smoothies over the first 30 min. When incorporated in whey proteins' isolate (WPI) at 5% w/w, the hydroalcoholic extract conferred well appreciable antioxidant properties to the resulting coating-forming hydrogel, comparable to those expected for the pure extract considering the amount present. The WPI coatings loaded with the hydroalcoholic extract at 5% were able to delay the browning of cut fruit by ca. 33% against a 22% inhibition observed with the sole WPI. In addition, the functionalized coating showed an inhibition of lipid peroxidation of Gouda cheese 2-fold higher with respect to that observed with WPI alone. These results open good perspectives toward sustainable food preservation strategies, highlighting the potential of PPS extract for the implementation of WPI-based active packaging.
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Affiliation(s)
- Sara Viggiano
- Department of Chemical Sciences, University of Naples “Federico II”, Via Cintia 6, 80126 Naples, Italy; (S.V.); (R.A.); (L.P.)
| | - Rita Argenziano
- Department of Chemical Sciences, University of Naples “Federico II”, Via Cintia 6, 80126 Naples, Italy; (S.V.); (R.A.); (L.P.)
- Department of Agricultural Sciences, University of Naples “Federico II”, Carlo di Borbone 1, 80055 Naples, Italy
| | - Adriana Lordi
- Department of Economics, Management and Territory, University of Foggia, Via A. da Zara 11, 71122 Foggia, Italy; (A.L.); (M.A.D.N.)
| | - Amalia Conte
- Department of Department of Humanistic Studies, Letters, Cultural Heritage, Educational Sciences, University of Foggia, Via Arpi 176, 71121 Foggia, Italy;
| | - Matteo Alessandro Del Nobile
- Department of Economics, Management and Territory, University of Foggia, Via A. da Zara 11, 71122 Foggia, Italy; (A.L.); (M.A.D.N.)
| | - Lucia Panzella
- Department of Chemical Sciences, University of Naples “Federico II”, Via Cintia 6, 80126 Naples, Italy; (S.V.); (R.A.); (L.P.)
| | - Alessandra Napolitano
- Department of Chemical Sciences, University of Naples “Federico II”, Via Cintia 6, 80126 Naples, Italy; (S.V.); (R.A.); (L.P.)
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