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Sadeghi A, Razavi SMA, Shahrampour D. Fabrication and characterization of biodegradable active films with modified morphology based on polycaprolactone-polylactic acid-green tea extract. Int J Biol Macromol 2022; 205:341-356. [PMID: 35182564 DOI: 10.1016/j.ijbiomac.2022.02.070] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 02/08/2022] [Accepted: 02/12/2022] [Indexed: 01/08/2023]
Abstract
This research focused on developing an eco-friendly packaging for food products through blending polycaprolactone (PCL) and polylactic acid (PLA) as two biodegradable polymers, and green tea extract (GTE) as a natural antioxidant pushing the films toward active packaging; thereby, the morphological, mechanical, thermal, barrier, antioxidant, and biodegradation features of the composite films were analyzed. The films containing 30% PLA exhibited a reduction of 14.96%, 38.89%, 8.75%, and 35.55% in the hydrophilicity, water-solubility, water vapor permeability (WVP), and oxygen transition rate (OTR), respectively. Furthermore, GTE incorporation led to antioxidant behavior as well as better barrier properties (up to 6.25% decrease in WVP and 55.78% in OTR), mechanical properties (an increase of 14.96%, 38.89%, and 8.75% in elastic modulus, tensile strength, and elongation at break, respectively) and biodegradable rate (124.13%). Indeed, the presence of polyphenol compounds in green tea improved molecular interaction between the polymers and launched a co-continuous structure and an unparalleled level of compatibility, which was also approved by the changes in FTIR spectra of the PCL/PLA films. These results demonstrate the benefits of blending PLA with PCL and GTE integration in terms of operational enhancement and film activating, respectively, to provide reliable food packaging.
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Affiliation(s)
- Azadeh Sadeghi
- Center of Excellence in Native Natural Hydrocolloids of Iran, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran.
| | - Dina Shahrampour
- Center of Excellence in Native Natural Hydrocolloids of Iran, Ferdowsi University of Mashhad, PO Box: 91775-1163, Mashhad, Iran
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Mondal K, Bhattacharjee SK, Mudenur C, Ghosh T, Goud VV, Katiyar V. Development of antioxidant-rich edible active films and coatings incorporated with de-oiled ethanolic green algae extract: a candidate for prolonging the shelf life of fresh produce. RSC Adv 2022; 12:13295-13313. [PMID: 35520137 PMCID: PMC9062619 DOI: 10.1039/d2ra00949h] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Accepted: 03/16/2022] [Indexed: 11/21/2022] Open
Abstract
The concept of sustainability and the substitution of non-biodegradable packaging using biodegradable packaging has attracted gigantic interest. The objective of the present study was to revalorize the biowaste "de-oiled green algae biomass (DAB)" of Dunaliella tertiolecta using a green approach and the development of biodegradable chitosan (CS)-based edible active biocomposite films and coatings for prolonging the shelf life of fresh produce. Ultrasound-assisted green extraction was conducted using food-grade solvent ethanol for obtaining the bio-actives, namely "crude algae ethanolic extract (CAEE)" from DAB. The edible films (CS/CAEE) and coating solutions were developed by incorporating CAEE with varying concentrations (0 to 28%). The CAEE was subjected to MALDI-TOF-MS, NMR, and other biochemical analyses, and was found to be rich in DPPH antioxidant activity (∼40%). The CS/CAEE films were fabricated using a solvent casting method and characterized by several biochemical and physicochemical (FESEM, TGA, FTIR, XRD, WVP, UTM, and rheological) characterization techniques. The addition of CAEE into the CS matrix reduced the maximum film transparency (∼20%), water vapor permeability (∼60%); improved the crystallinity (∼24%), tensile strength (∼25%), and antioxidant activity (∼27%); and exhibited UV-Vis blocking properties as compared to the control film. Besides, the developed coating solutions and CAEE showed biocompatibility with BHK-21 fibroblast cells and antimicrobial activity against common food pathogens. The developed coating solution was applied on green chilli using a dipping method and stored at ambient temperature (25 ± 2 °C, 50-70 % RH) for 10 days. The shelf life of chillies was extended without altering the quality as compared to uncoated green chillies. Therefore, the formulated coating could be applicable for prolonging the shelf life of fresh produce.
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Affiliation(s)
- Kona Mondal
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
| | - Sayan Kumar Bhattacharjee
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
| | - Chethana Mudenur
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
| | - Tabli Ghosh
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
| | - Vaibhav V Goud
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
| | - Vimal Katiyar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG) Assam-781039 India
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Sun Y, Zhang M, Adhikari B, Devahastin S, Wang H. Double-layer indicator films aided by BP-ANN-enabled freshness detection on packaged meat products. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100808] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Sanchez LT, Pinzon MI, Villa CC. Development of active edible films made from banana starch and curcumin-loaded nanoemulsions. Food Chem 2022; 371:131121. [PMID: 34555709 DOI: 10.1016/j.foodchem.2021.131121] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/29/2021] [Accepted: 09/10/2021] [Indexed: 11/04/2022]
Abstract
Active packaging that can be used to release active molecules food products during storage has been a central part in food science research over the last decades. This paper presents the development of an active film made from banana starch incorporated with curcumin-loaded orange oil nanoemulsion. Results showed that inclusion of the curcumin-loaded nanoemulsions reduced water vapor permeability, given the hydrophobic nature of curcumin. Likewise, elongation at break was also increased due to the plasticizing effect of the nanoemulsion. Finally, this paper reports the release profiles of curcumin from the active film into different food simulants. Results showed that curcumin release is diffusion driven in both aqueous and non-aqueous food simulants, however it seems that while the complete nanoemulsion droplets are released in the aqueous simulant, in non-aqueous simulant only curcumin molecules are released.
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Affiliation(s)
- Leidy T Sanchez
- Programa de Ingenieria de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindio. Carrera 15 Calle 12 N, Armenia, Quindio. Colombia
| | - Magda I Pinzon
- Programa de Ingenieria de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindio. Carrera 15 Calle 12 N, Armenia, Quindio. Colombia
| | - Cristian C Villa
- Programa de Quimica, Facultad de Ciencias Basicas y Tecnologias, Universidad del Quindio. Carrera 15 Calle 12 N, Armenia, Quindio. Colombia.
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Zhang W, Jiang Q, Shen J, Gao P, Yu D, Xu Y, Xia W. The role of organic acid structures in changes of physicochemical and antioxidant properties of crosslinked chitosan films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100792] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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56
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Salević A, Stojanović D, Lević S, Pantić M, Đorđević V, Pešić R, Bugarski B, Pavlović V, Uskoković P, Nedović V. The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning. Foods 2022; 11:foods11030390. [PMID: 35159540 PMCID: PMC8834357 DOI: 10.3390/foods11030390] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 02/04/2023] Open
Abstract
In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract’s incorporation on the materials’ properties. The solvent casting generated continuous and compact films, where the extract’s incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275–1.829 µm, while the extract’s incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials’ constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH• and ABTS•+ radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract’s incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality.
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Affiliation(s)
- Ana Salević
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Dušica Stojanović
- Department of Materials Science and Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (D.S.); (P.U.)
| | - Steva Lević
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Milena Pantić
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Verica Đorđević
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (V.Đ.); (R.P.); (B.B.)
| | - Radojica Pešić
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (V.Đ.); (R.P.); (B.B.)
| | - Branko Bugarski
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (V.Đ.); (R.P.); (B.B.)
| | - Vladimir Pavlović
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Petar Uskoković
- Department of Materials Science and Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (D.S.); (P.U.)
| | - Viktor Nedović
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
- Correspondence: ; Tel.: +381-11-441-3154
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Ahmed OS, Tardif C, Rouger C, Atanasova V, Richard‐Forget F, Waffo‐Téguo P. Naturally occurring phenolic compounds as promising antimycotoxin agents: Where are we now? Compr Rev Food Sci Food Saf 2022; 21:1161-1197. [DOI: 10.1111/1541-4337.12891] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 11/12/2021] [Accepted: 11/26/2021] [Indexed: 12/16/2022]
Affiliation(s)
- Omar S. Ahmed
- UFR Sciences Pharmaceutiques, INRAE, Bordeaux INP, UR OENOLOGIE, EA 4577, USC 1366, ISVV Univ. Bordeaux 210 chemin de lysotte Villenave d'Ornon 33882 France
- Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy Misr University for Science and Technology (MUST) 6th of October City Egypt
| | - Charles Tardif
- UFR Sciences Pharmaceutiques, INRAE, Bordeaux INP, UR OENOLOGIE, EA 4577, USC 1366, ISVV Univ. Bordeaux 210 chemin de lysotte Villenave d'Ornon 33882 France
| | - Caroline Rouger
- UFR Sciences Pharmaceutiques, INRAE, Bordeaux INP, UR OENOLOGIE, EA 4577, USC 1366, ISVV Univ. Bordeaux 210 chemin de lysotte Villenave d'Ornon 33882 France
| | - Vessela Atanasova
- RU 1264 Mycology and Food Safety (MycSA) INRAE Villenave d'Ornon France
| | | | - Pierre Waffo‐Téguo
- UFR Sciences Pharmaceutiques, INRAE, Bordeaux INP, UR OENOLOGIE, EA 4577, USC 1366, ISVV Univ. Bordeaux 210 chemin de lysotte Villenave d'Ornon 33882 France
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Shiekh KA, Liangpanth M, Luesuwan S, Kraisitthisirintr R, Ngiwngam K, Rawdkuen S, Rachtanapun P, Karbowiak T, Tongdeesoontorn W. Preparation and Characterization of Bioactive Chitosan Film Loaded with Cashew ( Anacardium occidentale) Leaf Extract. Polymers (Basel) 2022; 14:540. [PMID: 35160528 PMCID: PMC8840661 DOI: 10.3390/polym14030540] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/20/2022] [Accepted: 01/24/2022] [Indexed: 12/11/2022] Open
Abstract
Chitosan is a biopolymer known for its rapid biodegradability and film-forming properties. This research aimed to synthesize and characterize chitosan films loaded with cashew leaf extract (CLE) obtained from immature and mature cashew leaves via aqueous and 70% ethanolic extraction methods. Freeze-dried CLE samples were dissolved in 50% dimethyl sulfoxide for in vitro analysis and chitosan film preparation. The total phenolic content of mature cashew leaves extracted in ethanol (MECLE) showed higher free radicle scavenging activity by a 2,2-diphenyl-1-picrylhydrazyl assay than the other extracts (p < 0.05). MECLE displayed a lower minimal inhibitory concentration, minimum fungal concentration, and higher zone of inhibition against Aspergillus niger compared to the other treatments (p < 0.05). Film-forming solutions were prepared using 2% chitosan, 2% chitosan with 5% mature cashew leaves extracted in deionized water (MACLE) (w/v), and 2% chitosan with 5% MECLE (w/v), respectively, to cast films. Of these, 2% chitosan (CH) with 5% MECLE (CH-MECLE-5) displayed the highest thickness and water vapor transmission rate, water vapor permeability, and oxygen transmission rate when compared to other film samples (p < 0.05). The CH-MECLE-5 film showed the highest inhibition zone of A. niger compared to the control and treated films (p < 0.05). The lightness (L*) of the CH-MECLE-5 film decreased with increment in b* values, which represented the yellow color of the film. In addition, two-photon microscopy revealed a uniform distribution via the auto-fluorescent 3D structure of MECLE in the CH-MECLE-5 film. Therefore, chitosan combined with 5% MECLE may be a potential bioactive and eco-friendly packaging film.
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Affiliation(s)
- Khursheed Ahmad Shiekh
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (K.A.S.); (M.L.); (S.L.); (R.K.); (K.N.); (S.R.)
- Research Group of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand
| | - Mooksupang Liangpanth
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (K.A.S.); (M.L.); (S.L.); (R.K.); (K.N.); (S.R.)
| | - Siriporn Luesuwan
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (K.A.S.); (M.L.); (S.L.); (R.K.); (K.N.); (S.R.)
- Scientific and Technological Instruments Center, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand
| | - Rinlanee Kraisitthisirintr
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (K.A.S.); (M.L.); (S.L.); (R.K.); (K.N.); (S.R.)
- Research Group of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand
| | - Kittaporn Ngiwngam
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (K.A.S.); (M.L.); (S.L.); (R.K.); (K.N.); (S.R.)
| | - Saroat Rawdkuen
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (K.A.S.); (M.L.); (S.L.); (R.K.); (K.N.); (S.R.)
- Research Group of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand
| | - Pornchai Rachtanapun
- Division of Packaging Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
- Center of Excellence in Materials Science and Technology, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Thomas Karbowiak
- UMR PAM-Food and Wine Science and Technology, Agro-Sup Dijon, Université de Bourgogne France-Comte, Esplanade Erasme, F-21000 Dijon, France;
| | - Wirongrong Tongdeesoontorn
- School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand; (K.A.S.); (M.L.); (S.L.); (R.K.); (K.N.); (S.R.)
- Research Group of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand
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Tan SX, Ong HC, Andriyana A, Lim S, Pang YL, Kusumo F, Ngoh GC. Characterization and Parametric Study on Mechanical Properties Enhancement in Biodegradable Chitosan-Reinforced Starch-Based Bioplastic Film. Polymers (Basel) 2022; 14:polym14020278. [PMID: 35054685 PMCID: PMC8778006 DOI: 10.3390/polym14020278] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/23/2021] [Accepted: 12/24/2021] [Indexed: 02/01/2023] Open
Abstract
Bioplastic has been perceived as a promising candidate to replace petroleum-based plastics due to its environment-friendly and biodegradable characteristics. This study presents the chitosan reinforced starch-based bioplastic film prepared by the solution casting and evaporation method. The effects of processing parameters, i.e., starch concentration, glycerol loading, process temperature and chitosan loading on mechanical properties were examined. Optimum tensile strength of 5.19 MPa and elongation at break of 44.6% were obtained under the combined reaction conditions of 5 wt.% starch concentration, 40 wt.% glycerol loading, 20 wt.% chitosan loading and at a process temperature of 70 °C. From the artificial neural network (ANN) modeling, the coefficient of determination (R2) for tensile strength and elongation at break were found to be 0.9955 and 0.9859, respectively, which proved the model had good fit with the experimental data. Interaction and miscibility between starch and chitosan were proven through the peaks shifting to a lower wavenumber in FTIR and a reduction of crystallinity in XRD. TGA results suggested the chitosan-reinforced starch-based bioplastic possessed reasonable thermal stability under 290 °C. Enhancement in water resistance of chitosan-incorporated starch-based bioplastic film was evidenced with a water uptake of 251% as compared to a 302% registered by the pure starch-based bioplastic film. In addition, the fact that the chitosan-reinforced starch-based bioplastic film degraded to 52.1% of its initial weight after 28 days suggests it is a more sustainable alternative than the petroleum-based plastics.
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Affiliation(s)
- Shiou Xuan Tan
- Department of Mechanical Engineering, Faculty of Engineering, Universiti Malaya, Kuala Lumpur 50603, Malaysia; (S.X.T.); (A.A.)
| | - Hwai Chyuan Ong
- Future Technology Research Center, National Yunlin University of Science and Technology, Douliou 64002, Taiwan
- Correspondence: (H.C.O.); (S.L.); (G.C.N.)
| | - Andri Andriyana
- Department of Mechanical Engineering, Faculty of Engineering, Universiti Malaya, Kuala Lumpur 50603, Malaysia; (S.X.T.); (A.A.)
| | - Steven Lim
- Department of Chemical Engineering, Lee Kong Chian Faculty of Engineering and Science, Universiti Tunku Abdul Rahman, Kajang 43000, Malaysia;
- Centre of Photonics and Advanced Materials Research, Universiti Tunku Abdul Rahman, Kajang 43000, Malaysia
- Correspondence: (H.C.O.); (S.L.); (G.C.N.)
| | - Yean Ling Pang
- Department of Chemical Engineering, Lee Kong Chian Faculty of Engineering and Science, Universiti Tunku Abdul Rahman, Kajang 43000, Malaysia;
- Centre of Photonics and Advanced Materials Research, Universiti Tunku Abdul Rahman, Kajang 43000, Malaysia
| | - Fitranto Kusumo
- Centre for Green Technology, School of Civil and Environmental Engineering, University of Technology, Sydney, NSW 2007, Australia;
| | - Gek Cheng Ngoh
- Department of Chemical Engineering, Faculty of Engineering, Universiti Malaya, Kuala Lumpur 50603, Malaysia
- Correspondence: (H.C.O.); (S.L.); (G.C.N.)
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Guar gum/carboxymethyl cellulose based antioxidant film incorporated with halloysite nanotubes and litchi shell waste extract for active packaging. Int J Biol Macromol 2022; 201:1-13. [PMID: 34998867 DOI: 10.1016/j.ijbiomac.2021.12.198] [Citation(s) in RCA: 49] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 12/07/2021] [Accepted: 12/31/2021] [Indexed: 01/17/2023]
Abstract
The incorporation of bioactive extract from the food waste into biopolymers is a promising green approach to fabricate active films with antioxidant activity for food packaging. The present study developed bioactive antioxidant films based on guar gum/carboxymethyl cellulose incorporated with halloysite-nanotubes (HNT) and litchi shell extract (LSE). The effects of combining HNT and LSE on the physical, mechanical, and antioxidant properties of the films were analyzed. The results showed LSE caused a reduction in tensile strength; however, the elongation at break substantially improved from 29.93 to 62.12%. FTIR revealed covalent interaction and hydrogen bonding between guar gum/carboxymethyl cellulose and LSE. The XRD and SEM study confirmed interactions among the polymer matrix and LSE compounds. The addition of LSE to guar gum/carboxymethyl cellulose films notably increased the UV-light barrier properties. Moreover, the antioxidant activity of all GCH/LSE substantially improved from 9.46 to 91.52%, more than a ten-fold increase compared to composite neat GCH film. Finally, the oxidative stability of roasted peanuts packed in fabricated GCH/LSE sachets improved after 8 days. Guar gum/carboxymethyl cellulose containing LSE as an antioxidant agent could be applied as food packaging for low water activity oxygen-sensitive food.
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Riccucci G, Ferraris S, Reggio C, Bosso A, Örlygsson G, Ng CH, Spriano S. Polyphenols from Grape Pomace: Functionalization of Chitosan-Coated Hydroxyapatite for Modulated Swelling and Release of Polyphenols. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:14793-14804. [PMID: 34905366 PMCID: PMC8717632 DOI: 10.1021/acs.langmuir.1c01930] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 11/16/2021] [Indexed: 06/12/2023]
Abstract
Chitosan is known for its specific antibacterial mechanism and biodegradability, while polyphenols are known for their antioxidant and anti-inflammatory properties: coupling these properties on a surface for bone contact, such as hydroxyapatite, is of great interest. The system developed here allows the combination of hydroxyapatite, chitosan, and polyphenol properties in the same multifunctional biomaterial in order to modulate the host response after implantation. Crosslinked chitosan is used in this research to create a stable coating on hydroxyapatite, and then it is functionalized for a smart release of the polyphenols. The release is higher in inflammatory conditions and lower in physiological conditions. The properties of the coated and functionalized samples are characterized on the as-prepared samples and after the samples are immersed (for 24 h) in solutions, which simulate the inflammatory and physiological conditions. Characterization is performed in order to confirm the presence of polyphenols grafted within the chitosan coating, the stability of grafting as a function of pH, the morphology of the coating and distribution of polyphenols on the surface, and the redox reactivity and radical scavenging activity of the functionalized coating. All the results are in line with previous results, which show a successful coating with chitosan and functionalization with polyphenols. Moreover, the polyphenols have a different release kinetics that is faster in a simulated inflammatory environment compared to that in the physiological environment. Even after the release tests, a fraction of polyphenols are still bound on the surface, maintaining the antioxidant and radical scavenging activity for a longer time. An electrostatic bond occurs between the negative-charged polar groups of polyphenols (carboxyls and/or phenols) and the positive amide groups of the chitosan coating, and the substitution of the crosslinker by the polyphenols occurs during the functionalization process.
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Affiliation(s)
- Giacomo Riccucci
- Politecnico
di Torino, Corso Duca degli Abruzzi 24, 10129 Torino, Italy
| | - Sara Ferraris
- Politecnico
di Torino, Corso Duca degli Abruzzi 24, 10129 Torino, Italy
| | - Camilla Reggio
- Politecnico
di Torino, Corso Duca degli Abruzzi 24, 10129 Torino, Italy
| | - Antonella Bosso
- Consiglio
per la ricerca in agricoltura e l’analisi dell’economia
agraria—Centro di Ricerca Viticoltura ed Enologia, via P. Micca 35, 14100 Asti, Italy
| | | | - Chuen H. Ng
- Genis
hf., Adalgata 34, 580 Siglufjördur, Iceland
| | - Silvia Spriano
- Politecnico
di Torino, Corso Duca degli Abruzzi 24, 10129 Torino, Italy
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Daza LD, Eim VS, Váquiro HA. Influence of Ulluco Starch Concentration on the Physicochemical Properties of Starch-Chitosan Biocomposite Films. Polymers (Basel) 2021; 13:polym13234232. [PMID: 34883736 PMCID: PMC8659859 DOI: 10.3390/polym13234232] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 11/26/2021] [Accepted: 11/30/2021] [Indexed: 12/05/2022] Open
Abstract
This work aimed to prepare ulluco starch (US)/chitosan (Ch) edible films and evaluate the effect of the concentration of US on their physicochemical properties. The use of edible films is a means of adding value to the ulluco crop and evaluating the viability of using new sources to produce packaging materials. Different samples were prepared at different US concentrations (2%, 3%, 4%, and 5% w/v) and a fixed chitosan concentration (1.5% w/v); then, samples were analyzed, considering their physical, mechanical, and thermal properties. The US/Ch edible films showed an increase in solubility from 17.5% to 21.7%, swelling power (SP) from 38.9% to 267%, tensile strength (TS) from 3.69 MPa to 10.7 MPa, Young modulus (YM) from 18.0 Pa to 652 Pa, and thermal stability as the US concentration increased. However, samples with low US concentrations showed higher elongation at break (EB) (36.6%) and better barrier properties (WVP) (5.61 × 10−11 g/m s Pa). The films evaluated in this work presented good physical, mechanical, and barrier properties, revealing their potential as packaging material ensuring food security, and demonstrating the technological potential of US.
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Affiliation(s)
- Luis Daniel Daza
- Departamento de Química, Universidad de las Islas Baleares, 07122 Palma de Mallorca, Spain;
- Departamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, Ibagué 730006, Colombia
| | - Valeria Soledad Eim
- Departamento de Química, Universidad de las Islas Baleares, 07122 Palma de Mallorca, Spain;
- Correspondence: (V.S.E.); (H.A.V.)
| | - Henry Alexander Váquiro
- Departamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, Ibagué 730006, Colombia
- Correspondence: (V.S.E.); (H.A.V.)
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63
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Sady S, Błaszczyk A, Kozak W, Boryło P, Szindler M. Quality assessment of innovative chitosan-based biopolymers for edible food packaging applications. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100756] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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64
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Using tannins as active compounds to develop antioxidant and antimicrobial chitosan and cellulose based films. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100156] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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65
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Wu Z, Tong C, Zhang J, Sun J, Jiang H, Duan M, Wen C, Wu C, Pang J. Investigation of the structural and physical properties, antioxidant and antimicrobial activity of konjac glucomannan/cellulose nanocrystal bionanocomposite films incorporated with phlorotannin from Sargassum. Int J Biol Macromol 2021; 192:323-330. [PMID: 34634327 DOI: 10.1016/j.ijbiomac.2021.09.200] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/28/2021] [Accepted: 09/28/2021] [Indexed: 11/21/2022]
Abstract
In this study, environmentally friendly bionanocomposite films were prepared by incorporating phlorotannins from Sargassum (PS) into konjac glucomannan (KGM)/cotton cellulose nanocrystals (CNC) composites. The effects of different concentrations of PS (5%, 9%, 13%, and 17%, w/w) on the microstructure, physical properties, antioxidant and antibacterial activities of the resultant bionanocomposite films were evaluated. The results of scanning electron microscopy, X-ray diffraction, and Fourier-transform infrared spectra showed that PS was well compatible with the KGM/CNC composites matrix, which led to form a compact and uniform structure of the films. Thermogravimetric analysis and differential scanning calorimetry demonstrated that incorporating PS improved the heat stability of KGM/CNC bionanocomposite films. And addition of the appropriate amount of PS improved the mechanical and water-vapor barrier-related properties of the bionanocomposite film. For instance, with 9% PS, the tensile strength of the KGM/CNC/PS bionanocomposite film increased by 33.9%, and the water-vapor transmittance decreased by 41.67% compared to that of the KGM/CNC films. Moreover, the addition of PS endowed the KGM/CNC film with excellent antioxidant and antibacterial properties. Therefore, KGM/CNC/PS bionanocomposite films have great potential to be applicated as active packaging in the food packaging industry.
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Affiliation(s)
- Zhiqin Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Cailing Tong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jiaxuan Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jishuai Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Haixin Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Mengxia Duan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Chengrong Wen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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66
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Shivangi S, Dorairaj D, Negi PS, Shetty NP. Development and characterisation of a pectin-based edible film that contains mulberry leaf extract and its bio-active components. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107046] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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67
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Hua Y, Wei Z, Xue C. Chitosan and its composites-based delivery systems: advances and applications in food science and nutrition sector. Crit Rev Food Sci Nutr 2021:1-20. [PMID: 34793271 DOI: 10.1080/10408398.2021.2004992] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Natural bioactive ingredients have lower bioavailability because of their chemical instability and poor water solubility, which limits their applications in functional foods. Among diverse biopolymers that can be used to construct delivery systems of bioactives, chitosan has attracted extensive attention due to its unique cationic nature, excellent mucoadhesive properties and easy modification. In this review, chitosan and its composites-based food-grade delivery systems as well as the factors affecting their performance are summarized. Modification, crosslinking, combination with other biopolymer or utilization of coating material can effectively overcome the instability of pure chitosan-based carriers under acidic conditions, thereby constructing chitosan and its complex-based carriers with conspicuously improved performance. Furthermore, the applications of chitosan-based delivery systems in nutrition and health as well as their future development trends and challenges are discussed. Functional food ingredients, functional food packaging and biological health are potential applications of chitosan-based food-grade delivery systems. The research trends of nutraceutical delivery systems based on chitosan and its composites include co-delivery of nutrients and essential oils, targeted intestinal delivery, stimulus responsive/sustained release and their applications in real foods. In conclusion, food industry will be significantly promoted with the continuous innovation and development of chitosan-based nutraceutical delivery systems.
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Affiliation(s)
- Yijie Hua
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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68
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Tian B, Xu D, Cheng J, Liu Y. Chitosan-silica with hops β-acids added films as prospective food packaging materials: Preparation, characterization, and properties. Carbohydr Polym 2021; 272:118457. [PMID: 34420717 DOI: 10.1016/j.carbpol.2021.118457] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 07/04/2021] [Accepted: 07/15/2021] [Indexed: 12/12/2022]
Abstract
In this study, silica (SiO2) and β-acids were added to the chitosan films in order to improve the film's properties. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction analysis (XRD) were used to explore the structure of film. The results of mechanical test indicated that the film containing SiO2 (0.3%) and β-acids (0.3%) could obtain a significant tensile strength (10.04 MPa). The complex films possessed a good inhibitory effect on three types of bacteria, and good antioxidant activity (>56%, DPPH). The release mechanism of β-acids from the films exhibited Fickian diffusion (n < 0.45). During the storage of soybean oil, the films could well control the changes of the peroxide value, acid value and thiobarbituric acid reactant content. Overall, the biofilms not only possess good physical and chemical properties, but also prolongs the time of food storage.
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Affiliation(s)
- Bingren Tian
- School of Chemical Engineering and Technology, Xinjiang University, Urumqi 830046, China
| | - Dan Xu
- College of Chemistry, Xinjiang University, Urumqi 830046, China
| | - Jianhua Cheng
- College of Chemistry, Xinjiang University, Urumqi 830046, China
| | - Yumei Liu
- School of Chemical Engineering and Technology, Xinjiang University, Urumqi 830046, China.
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69
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Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application. COATINGS 2021. [DOI: 10.3390/coatings11111393] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Edible films and coatings allow preserving fresh and processed food, maintaining quality, preventing microbial contamination and/or oxidation reactions and increasing the shelf life of food products. The structural matrix of edible films and coatings is mainly constituted by proteins, lipids or polysaccharides. However, it is possible to increase the bioactive potential of these polymeric matrices by adding phenolic compounds obtained from plant extracts. Phenolic compounds are known to possess several biological properties such as antioxidant and antimicrobial properties. Incorporating phenolic compounds enriched plant extracts in edible films and coatings contribute to preventing food spoilage/deterioration and the extension of shelf life. This review is focused on edible films and coatings based on gums and starch. Special attention is given to bioactive edible films and coatings incorporating plant extracts enriched in phenolic compounds.
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70
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Bigi F, Haghighi H, Siesler HW, Licciardello F, Pulvirenti A. Characterization of chitosan-hydroxypropyl methylcellulose blend films enriched with nettle or sage leaf extract for active food packaging applications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106979] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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71
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Spizzirri UG, Carullo G, Aiello F, Paolino D, Restuccia D. Valorisation of olive oil pomace extracts for a functional pear beverage formulation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14591] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Umile Gianfranco Spizzirri
- Department of Pharmacy, Health and Nutritional Sciences Department of Excellence 2018–2022 University of Calabria Edificio Polifunzionale Rende (CS) 87036 Italy
| | - Gabriele Carullo
- Department of Pharmacy, Health and Nutritional Sciences Department of Excellence 2018–2022 University of Calabria Edificio Polifunzionale Rende (CS) 87036 Italy
| | - Francesca Aiello
- Department of Pharmacy, Health and Nutritional Sciences Department of Excellence 2018–2022 University of Calabria Edificio Polifunzionale Rende (CS) 87036 Italy
| | - Donatella Paolino
- Department of Experimental and Clinical Medicine University of Catanzaro ‘Magna Græcia’ Catanzaro Italy
| | - Donatella Restuccia
- Department of Pharmacy, Health and Nutritional Sciences Department of Excellence 2018–2022 University of Calabria Edificio Polifunzionale Rende (CS) 87036 Italy
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72
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Nguyen TT, Phan NT, Trinh CD, Tran TV, Pham BT, Quynh BTP, Phung TK. Glycerol‐plasticized chitosan film for the preservation of orange. J Food Saf 2021. [DOI: 10.1111/jfs.12943] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Thuong Thi Nguyen
- Faculty of Chemistry University of Science Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
- NTT Hi‐Tech Institute, Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Ngoc‐Huyen Thi Phan
- Vietnam National University Ho Chi Minh City Vietnam
- Faculty of Materials Science and Technology University of Science Ho Chi Minh City Vietnam
| | - Chinh Dung Trinh
- Vietnam National University Ho Chi Minh City Vietnam
- Institute for Nanotechnology Ho Chi Minh City Vietnam
| | - Thuan Van Tran
- NTT Hi‐Tech Institute, Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Bao‐Tran Tran Pham
- Faculty of Chemical Technology Ho Chi Minh City University of Food Industry Ho Chi Minh City Vietnam
| | - Bui Thi Phuong Quynh
- Faculty of Chemical Technology Ho Chi Minh City University of Food Industry Ho Chi Minh City Vietnam
| | - Thanh Khoa Phung
- Vietnam National University Ho Chi Minh City Vietnam
- Department of Chemical Engineering, School of Biotechnology International University Ho Chi Minh City Vietnam
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73
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Laureanti EJG, Paiva TS, Souza Tasso I, Dallabona ID, Helm CV, Matos Jorge LM, Jorge RMM. Development of active cassava starch films reinforced with waste from industrial wine production and enriched with pink pepper extract. J Appl Polym Sci 2021. [DOI: 10.1002/app.50922] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Emanuele Joana Gbur Laureanti
- Department of Chemical Engineering, Graduate Program in Chemical Engineering Federal University of Paraná Curitiba Brazil
| | - Thainnane Silva Paiva
- Department of Chemical Engineering, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
| | - Ivisson Souza Tasso
- Department of Chemical Engineering, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
| | - Ithiara Dalponte Dallabona
- Department of Chemical Engineering, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
| | | | - Luiz Mario Matos Jorge
- Department of Chemical Engineering State University of Maringá (UEM) Maringá Paraná Brazil
| | - Regina Maria Matos Jorge
- Department of Chemical Engineering, Graduate Program in Chemical Engineering Federal University of Paraná Curitiba Brazil
- Department of Chemical Engineering, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
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74
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Valorization of Rice Straw into Cellulose Microfibers for the Reinforcement of Thermoplastic Corn Starch Films. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188433] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
In the present study, agro-food waste derived rice straw (RS) was valorized into cellulose microfibers (CMFs) using a green process of combined ultrasound and heating treatments and were thereafter used to improve the physical properties of thermoplastic starch films (TPS). Mechanical defibrillation of the fibers gave rise to CMFs with cumulative frequencies of length and diameters below 200 and 5–15 µm, respectively. The resultant CMFs were successfully incorporated at, 1, 3, and 5 wt% into TPS by melt mixing and also starch was subjected to dry heating (DH) modification to yield TPS modified by dry heating (TPSDH). The resultant materials were finally shaped into films by thermo-compression and characterized. It was observed that both DH modification and fiber incorporation at 3 and 5 wt% loadings interfered with the starch gelatinization, leading to non-gelatinized starch granules in the biopolymer matrix. Thermo-compressed films prepared with both types of starches and reinforced with 3 wt% CMFs were more rigid (percentage increases of ~215% for TPS and ~207% for the TPSDH), more resistant to break (~100% for TPS and ~60% for TPSDH), but also less extensible (~53% for TPS and ~78% for TPSDH). The incorporation of CMFs into the TPS matrix at the highest contents also promoted a decrease in water vapor (~15%) and oxygen permeabilities (~30%). Finally, all the TPS composite films showed low changes in terms of optical properties and equilibrium moisture, being less soluble in water than the TPSDH films.
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75
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Brito J, Hlushko H, Abbott A, Aliakseyeu A, Hlushko R, Sukhishvili SA. Integrating Antioxidant Functionality into Polymer Materials: Fundamentals, Strategies, and Applications. ACS APPLIED MATERIALS & INTERFACES 2021; 13:41372-41395. [PMID: 34448558 DOI: 10.1021/acsami.1c08061] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
While antioxidants are widely known as natural components of healthy food and drinks or as additives to commercial polymer materials to prevent their degradation, recent years have seen increasing interest in enhancing the antioxidant functionality of newly developed polymer materials and coatings. This paper provides a critical overview and comparative analysis of multiple ways of integrating antioxidants within diverse polymer materials, including bulk films, electrospun fibers, and self-assembled coatings. Polyphenolic antioxidant moieties with varied molecular architecture are in the focus of this Review, because of their abundance, nontoxic nature, and potent antioxidant activity. Polymer materials with integrated polyphenolic functionality offer opportunities and challenges that span from the fundamentals to their applications. In addition to the traditional blending of antioxidants with polymer materials, developments in surface grafting and assembly via noncovalent interaction for controlling localization versus migration of antioxidant molecules are discussed. The versatile chemistry of polyphenolic antioxidants offers numerous possibilities for programmed inclusion of these molecules in polymer materials using not only van der Waals interactions or covalent tethering to polymers, but also via their hydrogen-bonding assembly with neutral molecules. An understanding and rational use of interactions of polyphenol moieties with surrounding molecules can enable precise control of concentration and retention versus delivery rate of antioxidants in polymer materials that are critical in food packaging, biomedical, and environmental applications.
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Affiliation(s)
- Jordan Brito
- Department of Materials Science & Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Hanna Hlushko
- Notre Dame Radiation Laboratory, University of Notre Dame, Notre Dame, Indiana 46556, United States
| | - Ashleigh Abbott
- Department of Materials Science & Engineering, Missouri University of Science & Technology, Rolla, Missouri 65409, United States
| | - Aliaksei Aliakseyeu
- Department of Materials Science & Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Raman Hlushko
- Department of Materials Science & Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Svetlana A Sukhishvili
- Department of Materials Science & Engineering, Texas A&M University, College Station, Texas 77843, United States
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76
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Gutiérrez-del-Río I, López-Ibáñez S, Magadán-Corpas P, Fernández-Calleja L, Pérez-Valero Á, Tuñón-Granda M, Miguélez EM, Villar CJ, Lombó F. Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation. Antioxidants (Basel) 2021; 10:1264. [PMID: 34439512 PMCID: PMC8389302 DOI: 10.3390/antiox10081264] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/22/2021] [Accepted: 07/26/2021] [Indexed: 01/13/2023] Open
Abstract
Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer natural alternatives like phytochemicals (such as polyphenols, including flavonoids, and essential oils rich in terpenoids, including carotenoids). These plant bioactive compounds have antioxidant activities widely proven in in vitro tests and in diverse food matrices (meat, fish, oil and vegetables). As tons of food are wasted every year due to aesthetic reasons (lipid oxidation) and premature damage caused by inappropriate packaging, there is an urgent need for natural antioxidants capable of replacing the synthetic ones to meet consumer demands. This review summarizes industrially interesting antioxidant bioactivities associated with terpenoids and polyphenols with respect to the prevention of lipid oxidation in high fat containing foods, such as meat (rich in saturated fat), fish (rich in polyunsaturated fat), oil and vegetable products, while avoiding the generation of rancid flavors and negative visual deterioration (such as color changes due to oxidized lipids). Terpenoids (like monoterpenes and carotenoids) and polyphenols (like quercetin and other flavonoids) are important phytochemicals with a broad range of antioxidant effects. These phytochemicals are widely distributed in fruits and vegetables, including agricultural waste, and are remarkably useful in food preservation, as they show bioactivity as plant antioxidants, able to scavenge reactive oxygen and nitrogen species, such as superoxide, hydroxyl or peroxyl radicals in meat and other products, contributing to the prevention of lipid oxidation processes in food matrices.
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Affiliation(s)
- Ignacio Gutiérrez-del-Río
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Sara López-Ibáñez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Patricia Magadán-Corpas
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Luis Fernández-Calleja
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Álvaro Pérez-Valero
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Mateo Tuñón-Granda
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Elisa M. Miguélez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Claudio J. Villar
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Felipe Lombó
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
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Song X, Liu L, Wu X, Liu Y, Yuan J. Chitosan-Based Functional Films Integrated with Magnolol: Characterization, Antioxidant and Antimicrobial Activity and Pork Preservation. Int J Mol Sci 2021; 22:ijms22157769. [PMID: 34360535 PMCID: PMC8345937 DOI: 10.3390/ijms22157769] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 07/07/2021] [Accepted: 07/08/2021] [Indexed: 11/16/2022] Open
Abstract
The aims of this study were to develop the magnolol-chitosan films and study the positive effect of the combination of magnolol and chitosan. The addition of magnolol made the magnolol-chitosan films exhibit higher density (1.06-1.87 g/cm3), but the relatively lower water vapor permeability (12.06-7.36 × 10-11·g·m-1·s-1·Pa-1) and water content (16.10-10.64%). The dense and smooth surface and cross-section of magnolol-chitosan films were observed by environmental scanning electron microscopy (ESEM) images. The interaction of magnolol and chitosan was observed by X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy and thermogravimetric analysis (TGA). After the addition of magnolol, the antioxidant capacity of magnolol-chitosan films was increased from 18.99 to 82.00%, the growth of P. aeruginosa was inhibited and the inhibition percentage of biofilm formation was increased from 30.89 to 86.04%. We further verified that the application of magnolol-chitosan films on chilled pork significantly reduced the increases in pH value, inhibited the growth of microorganisms and extended the shelf life. Results suggest that magnolol had a positive effect on magnolol-chitosan films and could be effectively applied to pork preservation.
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78
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Eze FN, Jayeoye TJ, Singh S. Fabrication of intelligent pH-sensing films with antioxidant potential for monitoring shrimp freshness via the fortification of chitosan matrix with broken Riceberry phenolic extract. Food Chem 2021; 366:130574. [PMID: 34303209 DOI: 10.1016/j.foodchem.2021.130574] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 07/08/2021] [Accepted: 07/08/2021] [Indexed: 01/09/2023]
Abstract
There is growing interest in chitosan-based intelligent packaging films for monitoring food quality. However, practical application of these biopolymeric films has been limited by their poor physical and mechanical attributes. Herein, a versatile colorimetric indicator film was developed based on chitosan (CHI) and broken Riceberry phenolic extract (RPE). The effects of RPE fortification on the microstructure, physical, and functional attributes of the CHI films were comprehensively evaluated. The results revealed that CHI-RPE films exhibited increased hydrophobicity, mechanical resistance, thermal stability, barrier properties, and antioxidant activity compared to plain CHI film. The CHI-RPE films were cytocompatible. Notably, CHI-RPE film also produced intense naked-eye detectable colorimetric response to pH (2-12) variation and volatile ammonia. When enclosed with fresh shrimp, CHI-RPE film changed from orange-red to yellow in response to shrimp spoilage. Thus, CHI-RPE film has high potential for fabricating pragmatic, smart packaging labels for on-site visual detection of freshness in seafood products.
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Affiliation(s)
- Fredrick Nwude Eze
- Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Drug Delivery Excellence Center, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
| | - Titilope John Jayeoye
- Department of Chemistry, Faculty of Physical Sciences, Alex-Ekwueme Federal University, Ndufu-Alike, Ikwo, Ebonyi State, Nigeria.
| | - Sudarshan Singh
- Food Technology and Innovation Center of Excellence, Institute of Research and Innovation, Walailak University, Nakhon Si Thammarat 80160, Thailand.
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79
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Preparation and characterization of chitosan-based bioactive films incorporating Moringa oleifera leaves extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01055-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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80
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Agarwal C, Kóczán Z, Börcsök Z, Halász K, Pásztory Z. Valorization of Larix decidua Mill. bark by functionalizing bioextract onto chitosan films for sustainable active food packaging. Carbohydr Polym 2021; 271:118409. [PMID: 34364552 DOI: 10.1016/j.carbpol.2021.118409] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 07/01/2021] [Accepted: 07/03/2021] [Indexed: 11/20/2022]
Abstract
The present study explored the use of chitosan films functionalized with antioxidants extracted from Larix decidua Mill. bark for active packaging. The pristine chitosan and extract-incorporated chitosan films were evaluated for their structural, physico-mechanical, thermal, viscoelastic and antioxidant properties using advanced characterization techniques. The infrared spectroscopy revealed hydrogen bonding between the extract polyphenolic antioxidants and chitosan, whereas the surface microscopy studies indicated good compatibility between them. The addition of bark extract caused a significant increase in color parameters and solubility with reduction in swelling and elongation at break of the films. The thermal analysis indicated a drop in thermal stability of chitosan films modified with the extract. The dynamic mechanical analysis confirmed the extract-polymer interactions and the viscoelastic nature of the films. The incorporation of bark extract caused remarkable enhancement in the antioxidant activity of chitosan films. Overall, larch bark extract-functionalized chitosan films demonstrated promising potential for food packaging.
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Affiliation(s)
- Charu Agarwal
- Innovation Center, University of Sopron, Bajcsy-Zsilinszky E. str. 4, Sopron 9400, Hungary.
| | - Zsófia Kóczán
- Paper Research Institute, University of Sopron, Bajcsy-Zsilinszky E. str. 4, Sopron 9400, Hungary
| | - Zoltán Börcsök
- Innovation Center, University of Sopron, Bajcsy-Zsilinszky E. str. 4, Sopron 9400, Hungary
| | - Katalin Halász
- Paper Research Institute, University of Sopron, Bajcsy-Zsilinszky E. str. 4, Sopron 9400, Hungary
| | - Zoltán Pásztory
- Innovation Center, University of Sopron, Bajcsy-Zsilinszky E. str. 4, Sopron 9400, Hungary
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82
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Souza E, Gottschalk L, Freitas-Silva O. Overview of Nanocellulose in Food Packaging. Recent Pat Food Nutr Agric 2021; 11:154-167. [PMID: 31322079 DOI: 10.2174/2212798410666190715153715] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/07/2019] [Accepted: 06/01/2019] [Indexed: 12/27/2022]
Abstract
BACKGROUND The rising concern with environmental preservation has led to increasing interest in biodegradable polymer composites from renewable sources, such as cellulose and its derivatives. The use of nanocellulose is an innovative food packaging trend. DISCUSSION This paper presents an overview and discusses the state of the art of different nanocellulose materials used in food and food packaging, and identifies important patents related to them. It is important to consider that before marketing, new products must be proven safe for consumers and the environment. CONCLUSION Several packaging materials using nanocellulose have been developed and shown to be promising for use as active and intelligent materials for food packaging. Other nanocellulose products are under investigation for packaging and may enter the market in the near future. Many countries have been adjusting their regulatory frameworks to deal with nanotechnologies, including nanocellulose packaging.
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Affiliation(s)
- Erika Souza
- Embrapa Food Agroindustry. Av. Das Americas, 29501, 23020-470, Rio de Janeiro, Brazil
| | - Leda Gottschalk
- Embrapa Food Agroindustry. Av. Das Americas, 29501, 23020-470, Rio de Janeiro, Brazil
| | - Otniel Freitas-Silva
- Embrapa Food Agroindustry. Av. Das Americas, 29501, 23020-470, Rio de Janeiro, Brazil
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83
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Díaz‐Montes E, Yáñez‐Fernández J, Castro‐Muñoz R. Dextran/chitosan blend film fabrication for bio‐packaging of mushrooms (
Agaricus bisporus
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15489] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Elsa Díaz‐Montes
- Unidad Profesional Interdisciplinaria de Biotecnología Instituto Politécnico Nacional Mexico City Mexico
| | - Jorge Yáñez‐Fernández
- Unidad Profesional Interdisciplinaria de Biotecnología Instituto Politécnico Nacional Mexico City Mexico
| | - Roberto Castro‐Muñoz
- Tecnologico de Monterrey Toluca de Lerdo Mexico
- Faculty of Chemistry, Department of Process Engineering and Chemical Technology Gdansk University of Technology Gdansk Poland
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84
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Ćorković I, Pichler A, Šimunović J, Kopjar M. Hydrogels: Characteristics and Application as Delivery Systems of Phenolic and Aroma Compounds. Foods 2021; 10:1252. [PMID: 34072886 PMCID: PMC8229619 DOI: 10.3390/foods10061252] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/27/2021] [Accepted: 05/28/2021] [Indexed: 12/29/2022] Open
Abstract
Complex challenges are facing the food industry as it develops novel and innovative products for the consumer marketplace. Food processing and preservation are primarily based on achievement and maintenance of safety in order to protect consumers, as well as extending product shelf life under the relevant conditions of storage, transport and distribution. Maximizing retention of bioactives with recognized positive effects on health typically comes under consideration when the previous two priorities have been achieved. This review introduces the potential applications of hydrogels as delivery systems of high-value bioactives like phenolics and aromas. If they are successfully encapsulated within the gel structures, their release can be controlled, which opens a wide range of applications, not only in food, but also in the pharmaceutical and cosmetic industries. Hydrogels are three-dimensional network structures which can absorb significant amounts of water. They have the ability to thicken the system and therefore can be used to design products with desired properties. In order to preserve the valuable components, it is necessary to know their physicochemical properties, in addition to the properties of the polymer used for hydrogel preparation.
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Affiliation(s)
- Ina Ćorković
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.)
| | - Anita Pichler
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.)
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA;
| | - Mirela Kopjar
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.)
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85
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Development and Characterization of Bioactive Poly(butylene-succinate) Films Modified with Quercetin for Food Packaging Applications. Polymers (Basel) 2021; 13:polym13111798. [PMID: 34072417 PMCID: PMC8198733 DOI: 10.3390/polym13111798] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/25/2021] [Accepted: 05/25/2021] [Indexed: 12/27/2022] Open
Abstract
The preparation of biodegradable active packaging materials is still a major challenge. Here, we report the fabrication and characterization of poly(butylene succinate)-based (PBS) films enriched with a natural polyphenolic antioxidant—quercetin. The PBS-based films with various quercetin content (0.05; 0.10; 0.25 and 0.50 pph on PBS) were prepared via a solvent casting method. Physical (optical, mechanical, thermal, moisture and water sorption, water vapor and UV–vis barrier) and biofunctional (antioxidant and antibacterial against Escherichia coli and Staphylococcus aureus) film properties were tested. The migration of quercetin into model food liquid systems was determined. As a result of quercetin addition, significant changes in color, opacity and UV-blocking effect were observed. The presence of the active substance did not significantly affect the thermal properties of the PBS matrix. However, the mechanical properties of the films were slightly decreased. The films exhibited excellent free radicals (DPPH, ABTS, O2−) scavenging and some bactericidal activities. PBS-quercetin films with superior functional properties have many possibilities for active food packaging applications.
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86
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Nagaraju PG, P S, Dubey T, Chinnathambi S, C G PP, Rao PJ. Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions. Int J Biol Macromol 2021; 183:158-170. [PMID: 33901559 DOI: 10.1016/j.ijbiomac.2021.04.122] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 04/16/2021] [Accepted: 04/18/2021] [Indexed: 01/22/2023]
Abstract
The influence of protein (sodium caseinate-SC), polysaccharide (maltodextrin-MD; pectin-PC) and their Maillard conjugates (sodium caseinate maltodextrin conjugate-SCMDC; sodium caseinate pectin conjugate-SCPCC) were studied on the physico-chemical and biological properties of eugenol nanoemulsions/powder. The chemical composition was optimized using Taguchi design. The particles size of eugenol nanoemulsions with SC, MD, PC, SCMDC and SCPCC were 104.6, 323.5, 1872, 181.7, and 454.4 nm, respectively while their zeta potentials were -31.2, -28.5, -21.4, -40.1 and -25.1 mV, respectively. Turbidity studies revealed higher stability of nanoemulsion prepared with Maillard conjugate (SCMDC) compared to protein or polysaccharides alone. The dispersion of SCMDC eugenol nanoparticles in buffer was prepared to study its stability at different pH (3.0, 5.0, and 7.0) and temperature (4°, 37°, 60 °C) range. In-vitro enzymatic release study showed 31 and 74% release of eugenol after 6 h at pH 2.4 and 7.4, respectively. In vitro antioxidant capacity of SCMDC encapsulated eugenol was higher than native eugenol, as demonstrated by free radical scavenging assays. In comparison to native eugenol, E:SCMDC eugenol showed reduced toxicity. These findings suggested that nanoencapsulated eugenol (E:SCMDC) have a huge potential in nutraceutical and therapeutic applications.
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Affiliation(s)
- Pramod G Nagaraju
- Department of Molecular Nutrition, CSIR-Central Food Technological Research Institute, Mysuru 570009, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Sindhu P
- Spice & Flavour Science, CSIR-Central Food Technological Research Institute, Mysuru 570009, India
| | - Tushar Dubey
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Neurobiology Group, Division of Biochemical Sciences, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune 411008, India
| | - Subashchandrabose Chinnathambi
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Neurobiology Group, Division of Biochemical Sciences, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune 411008, India
| | - Poornima Priyadarshini C G
- Department of Molecular Nutrition, CSIR-Central Food Technological Research Institute, Mysuru 570009, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
| | - Pooja J Rao
- Spice & Flavour Science, CSIR-Central Food Technological Research Institute, Mysuru 570009, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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87
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Polysaccharide based films and coatings for food packaging: Effect of added polyphenols. Food Chem 2021; 359:129871. [PMID: 34023728 DOI: 10.1016/j.foodchem.2021.129871] [Citation(s) in RCA: 69] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 03/24/2021] [Accepted: 04/09/2021] [Indexed: 12/17/2022]
Abstract
There has been keen interest in developing biodegradable food packaging materials using polysaccharides. Plant polyphenols are natural antioxidants with many health effects. Different types of plant extracts rich in polyphenols have been formulated into polysaccharide based films and coatings for food packaging. The packaging increases the shelf life of food products by decreasing the quality loss due to oxidation and microbiological growth. The release of polyphenols from the films is modulated. Polysaccharide films incorporated with certain types of polyphenols can be used to indicate the freshness of animal based products. To formulate films with desirable mechanical and barrier properties, addition levels and types of plant extracts, plasticisers and composite polysaccharide materials used should be optimized. The potential of polysaccharide based films with added polyphenols to stop the SARS-CoV-2 transmission through food supply chain is discussed. Polysaccharide based films fortified with polyphenol extracts are multifunctional with potential for active and intelligent packaging.
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88
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Mironescu M, Lazea-Stoyanova A, Barbinta-Patrascu ME, Virchea LI, Rexhepi D, Mathe E, Georgescu C. Green Design of Novel Starch-Based Packaging Materials Sustaining Human and Environmental Health. Polymers (Basel) 2021; 13:1190. [PMID: 33917150 PMCID: PMC8067845 DOI: 10.3390/polym13081190] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 11/16/2022] Open
Abstract
A critical overview of current approaches to the development of starch-containing packaging, integrating the principles of green chemistry (GC), green technology (GT) and green nanotechnology (GN) with those of green packaging (GP) to produce materials important for both us and the planet is given. First, as a relationship between GP and GC, the benefits of natural bioactive compounds are analyzed and the state-of-the-art is updated in terms of the starch packaging incorporating green chemicals that normally help us to maintain health, are environmentally friendly and are obtained via GC. Newer approaches are identified, such as the incorporation of vitamins or minerals into films and coatings. Second, the relationship between GP and GT is assessed by analyzing the influence on starch films of green physical treatments such as UV, electron beam or gamma irradiation, and plasma; emerging research areas are proposed, such as the use of cold atmospheric plasma for the production of films. Thirdly, the approaches on how GN can be used successfully to improve the mechanical properties and bioactivity of packaging are summarized; current trends are identified, such as a green synthesis of bionanocomposites containing phytosynthesized metal nanoparticles. Last but not least, bioinspiration ideas for the design of the future green packaging containing starch are presented.
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Affiliation(s)
- Monica Mironescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Ioan Ratiu Street, 550012 Sibiu, Romania;
| | - Andrada Lazea-Stoyanova
- National Institute for Lasers, Plasma and Radiation Physics, 409 Atomistilor Street, Magurele, 077125 Ilfov, Romania
| | - Marcela Elisabeta Barbinta-Patrascu
- Department of Electricity, Faculty of Physics, Solid-State Physics and Biophysics, University of Bucharest, 405 Atomistilor Street, P.O. Box MG-11, 077125 Bucharest-Magurele, Romania
| | - Lidia-Ioana Virchea
- Faculty of Medicine, Lucian Blaga University of Sibiu, 2A Lucian Blaga Street, 550169 Sibiu, Romania;
| | - Diana Rexhepi
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary; (D.R.); (E.M.)
| | - Endre Mathe
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary; (D.R.); (E.M.)
- Faculty of Medicine, “Vasile Goldis” Western University of Arad, 310045 Arad, Romania
| | - Cecilia Georgescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Ioan Ratiu Street, 550012 Sibiu, Romania;
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Rodrigues FAM, Dos Santos SBF, Lopes MMDA, Guimarães DJS, de Oliveira Silva E, de Souza Filho MDSM, Mattos ALA, da Silva LMR, de Azeredo HMC, Ricardo NMPS. Antioxidant films and coatings based on starch and phenolics from Spondias purpurea L. Int J Biol Macromol 2021; 182:354-365. [PMID: 33836202 DOI: 10.1016/j.ijbiomac.2021.04.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 03/03/2021] [Accepted: 04/04/2021] [Indexed: 11/28/2022]
Abstract
The objective of this study was to prepare, for the first time, active films and coatings from fruit starch (SPFS) and phenolic stem bark extract (SBPE) from Spondias purpurea L. Starch film formulations were prepared with different SBPE contents (5-20 wt% on starch), then cast and dried into films. SBPE showed higher antioxidant activity and antimicrobial activity against both Gram-negative and Gram-positive bacteria. Chemical, morphological, thermal, optical, mechanical, and barrier properties were studied for SPFS-SBPE films. In general, the phenolic extract caused significant changes in starch films (especially when in excess), such as gradual reduction of elastic modulus and tensile strength, increased elongation, opacity, and thermal properties (e.g. glass transition and melting enthalpy). On the other hand, SBPE provided the films with active properties (antioxidant and UV-absorbing). Coatings were applied to minimally processed mangoes (MPM), which were stored for 10 days at 12 °C. SBPE-containing coatings provided better protective action, reducing the total color difference (∆E⁎) and delaying the browning index (BI) during storage as well as reducing fungus attack. The active SPFS-SBPE films showed great potential as environmentally friendly active films and coatings.
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Affiliation(s)
- Francisco Alessandro Marinho Rodrigues
- Laboratory of Polymers and Materials Innovation, Department of Organic and Inorganic Chemistry, Federal University of Ceará, Fortaleza - CE, Zip Code 60440-900, Brazil
| | - Sarah Brenda Ferreira Dos Santos
- Laboratory of Polymers and Materials Innovation, Department of Organic and Inorganic Chemistry, Federal University of Ceará, Fortaleza - CE, Zip Code 60440-900, Brazil
| | | | - Diana Jessica Souza Guimarães
- Department of Food Engineering, Federal University of Ceará, Fortaleza - CE, Zip Code 60430-160, Brazil; Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Fortaleza - CE, Zip Code 60511-110, Brazil
| | | | | | | | | | - Henriette Monteiro Cordeiro de Azeredo
- Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Fortaleza - CE, Zip Code 60511-110, Brazil; Embrapa Instrumentação, R. XV de Novembro, 2452, São Carlos - SP, Zip Code 13560-970, Brazil
| | - Nágila Maria Pontes Silva Ricardo
- Laboratory of Polymers and Materials Innovation, Department of Organic and Inorganic Chemistry, Federal University of Ceará, Fortaleza - CE, Zip Code 60440-900, Brazil.
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90
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Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106471] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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91
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Díaz-Montes E, Castro-Muñoz R. Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products. Polymers (Basel) 2021; 13:767. [PMID: 33804445 PMCID: PMC7957772 DOI: 10.3390/polym13050767] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 12/12/2022] Open
Abstract
Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n Col. Barrio La Laguna Ticoman, Mexico City 07340, Mexico;
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca. Av. Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, Toluca de Lerdo 50110, Mexico
- Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Gdansk University of Technology, 11/12 Narutowicza St., 80-233 Gdansk, Poland
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92
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Chen W, Ma S, Wang Q, McClements DJ, Liu X, Ngai T, Liu F. Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation. Crit Rev Food Sci Nutr 2021; 62:5029-5055. [PMID: 33554629 DOI: 10.1080/10408398.2021.1881435] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Biodegradable films constructed from food ingredients are being developed for food coating and packaging applications to create more sustainable and environmentally friendly alternatives to plastics and other synthetic film-forming materials. In particular, there is a focus on the creation of active packaging materials from natural ingredients, especially plant-based ones. The film matrix is typically constructed from film-forming food components, such as proteins, polysaccharides and lipids. These matrices can be fortified with active ingredients, such as antioxidants and antimicrobials, so as to enhance their functional properties. Edible active films must be carefully designed to have the required optical, mechanical, barrier, and preservative properties needed for commercial applications. This review focuses on the fabrication, properties, and functional performance of edible films constructed from natural active ingredients. It provides an overview of the type of active ingredients that can be used, how they interact with the film matrix, how they migrate through the films, and how they are released. It also discusses the potential application of these active films for food preservation. Finally, future trends are highlighted and areas where further research are required are discussed.
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Affiliation(s)
- Wenzhang Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Shaobo Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China.,Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong
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93
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Min T, Sun X, Yuan Z, Zhou L, Jiao X, Zha J, Zhu Z, Wen Y. Novel antimicrobial packaging film based on porous poly(lactic acid) nanofiber and polymeric coating for humidity-controlled release of thyme essential oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110034] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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94
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Liu T, Liu L, Gong X, Chi F, Ma Z. Fabrication and comparison of active films from chitosan incorporating different spice extracts for shelf life extension of refrigerated pork. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110181] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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95
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Lin D, Zheng Y, Huang Y, Ni L, Zhao J, Huang C, Chen X, Chen X, Wu Z, Wu D, Chen H, Zhang Q, Qin W, Xing B. Investigation of the structural, physical properties, antioxidant, and antimicrobial activity of chitosan- nano-silicon aerogel composite edible films incorporated with okara powder. Carbohydr Polym 2020; 250:116842. [PMID: 33049811 DOI: 10.1016/j.carbpol.2020.116842] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/27/2020] [Accepted: 07/28/2020] [Indexed: 12/14/2022]
Abstract
The chitosan/okra powder/nano-silicon aerogel composite films were prepared by casting method and their physicochemical properties and structural characterization were studied. The results showed that the composite film had good mechanical properties, barrier properties and optical properties. The composite film has strong flexibility. The surface glossiness of C/D/S1.5:1:0.1 film was 14.4Gu. As for the antibacterial activity, all the composite films had strong antibacterial activity against Gram-negative (E. coli) and Gram-positive (S. aureus), and the inhibition zone of C/D/S1.5:1:0.10 against E. coli reached 551.96 mm2, the inhibition zone for S. aureus was 350.29 mm2. The composite film had uniform, non-porous, continuous and dense surface characteristics. The structural characterization confirmed that there was good compatibility between chitosan, okara powder and nano-silicon aerogel. In summary, the composite films had excellent performance and structure, which promoted the research of functional packaging films.
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Affiliation(s)
- Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China.
| | - Yan Zheng
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China
| | - Yichen Huang
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China
| | - Long Ni
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China
| | - Jingjing Zhao
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China
| | - Chuanyan Huang
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China
| | - Xue Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China
| | - Xiaoxiao Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China
| | - Zhijun Wu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, 625014, China.
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China
| | - Baoshan Xing
- Stockbridge School of Agriculture, University of Massachusetts, Amherst, MA, 01003, USA
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96
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Ahankari SS, Subhedar AR, Bhadauria SS, Dufresne A. Nanocellulose in food packaging: A review. Carbohydr Polym 2020; 255:117479. [PMID: 33436241 DOI: 10.1016/j.carbpol.2020.117479] [Citation(s) in RCA: 104] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 11/27/2020] [Accepted: 11/30/2020] [Indexed: 01/17/2023]
Abstract
The research in eco-friendly and sustainable materials for packaging applications with enhanced barrier, thermo-mechanical, rheological and anti-bacterial properties has accelerated in the last decade. Last decade has witnessed immense interest in employing nanocellulose (NC) as a sustainable and biodegradable alternative to the current synthetic packaging barrier films. This review article gathers the research information on NC as a choice for food packaging material. It reviews on the employment of NC and its various forms including its chemico-physical treatments into bio/polymers and its impact on the performance of nanocomposites for food packaging application. The review reveals the fact that the research trends towards NC based materials are quite promising for Active Packaging (AP) applications, including the Controlled Release Packaging (CRP) and Responsive Packaging (RP). Finally, it summarizes with the challenges of sustainable packaging, gray areas that need an improvement/focus in order to commercially exploit this wonderful material for packaging application.
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Affiliation(s)
- Sandeep S Ahankari
- School of Mechanical Engineering, VIT University, Vellore, TN, 632014, India.
| | - Aditya R Subhedar
- School of Mechanical Engineering, VIT University, Vellore, TN, 632014, India
| | - Swarnim S Bhadauria
- School of Mechanical Engineering, VIT University, Vellore, TN, 632014, India
| | - Alain Dufresne
- University Grenoble Alpes, CNRS, Grenoble INP, LGP2, F-38000, Grenoble, France
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97
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Agarwal S, Hoque M, Bandara N, Pal K, Sarkar P. Synthesis and characterization of tamarind kernel powder-based antimicrobial edible films loaded with geraniol. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100562] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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98
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Eulálio HYC, Vieira M, Fideles TB, Tomás H, Silva SML, Peniche CA, Fook MVL. Physicochemical Properties and Cell Viability of Shrimp Chitosan Films as Affected by Film Casting Solvents. I-Potential Use as Wound Dressing. MATERIALS (BASEL, SWITZERLAND) 2020; 13:E5005. [PMID: 33172010 PMCID: PMC7664222 DOI: 10.3390/ma13215005] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 10/10/2020] [Accepted: 10/12/2020] [Indexed: 11/26/2022]
Abstract
Chitosan solubility in aqueous organic acids has been widely investigated. However, most of the previous works have been done with plasticized chitosan films and using acetic acid as the film casting solvent. In addition, the properties of these films varied among studies, since they are influenced by different factors such as the chitin source used to produce chitosan, the processing variables involved in the conversion of chitin into chitosan, chitosan properties, types of acids used to dissolve chitosan, types and amounts of plasticizers and the film preparation method. Therefore, this work aimed to prepare chitosan films by the solvent casting method, using chitosan derived from Litopenaeus vannamei shrimp shell waste, and five different organic acids (acetic, lactic, maleic, tartaric, and citric acids) without plasticizer, in order to evaluate the effect of organic acid type and chitosan source on physicochemical properties, degradation and cytotoxicity of these chitosan films. The goal was to select the best suited casting solvent to develop wound dressing from shrimp chitosan films. Shrimp chitosan films were analyzed in terms of their qualitative assessment, thickness, water vapor permeability (WVP), water vapor transmission rate (WVTR), wettability, tensile properties, degradation in phosphate buffered saline (PBS) and cytotoxicity towards human fibroblasts using the resazurin reduction method. Regardless of the acid type employed in film preparation, all films were transparent and slightly yellowish, presented homogeneous surfaces, and the thickness was compatible with the epidermis thickness. However, only the ones prepared with maleic acid presented adequate characteristics of WVP, WVTR, wettability, degradability, cytotoxicity and good tensile properties for future application as a wound dressing material. The findings of this study contributed not only to select the best suited casting solvent to develop chitosan films for wound dressing but also to normalize a solubilization protocol for chitosan, derived from Litopenaeus vannamei shrimp shell waste, which can be used in the pharmaceutical industry.
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Affiliation(s)
- Hugo Yves C. Eulálio
- Departamento de Engenharia de Materiais, Universidade Federal de Campina Grande, Campina Grande 58429-900, PB, Brazil; (H.Y.C.E.); (S.M.L.S.)
| | - Mariana Vieira
- Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal; (M.V.); (H.T.)
| | - Thiago B. Fideles
- Coordenação Geral de Inovação Tecnológica na Saúde-CGITS, Departamento de Gestão e Incorporação de Tecnologias e Inovação em Saúde-DGITIS da Secretaria de Ciência, Tecnologia e Insumos Estratégicos do Ministério da Saúde SCTIE/MS, 70058-900 Brasília, Brazil;
| | - Helena Tomás
- Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal; (M.V.); (H.T.)
| | - Suédina M. L. Silva
- Departamento de Engenharia de Materiais, Universidade Federal de Campina Grande, Campina Grande 58429-900, PB, Brazil; (H.Y.C.E.); (S.M.L.S.)
| | - Carlos A. Peniche
- Centro de Biomateriales, Universidad de La Habana, 10400 La Habana, Cuba;
| | - Marcus Vinícius L. Fook
- Departamento de Engenharia de Materiais, Universidade Federal de Campina Grande, Campina Grande 58429-900, PB, Brazil; (H.Y.C.E.); (S.M.L.S.)
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99
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Panrong T, Karbowiak T, Harnkarnsujarit N. Effects of acetylated and octenyl-succinated starch on properties and release of green tea compounded starch/LLDPE blend films. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110057] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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100
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Paiva CA, Vilvert JC, Menezes FLG, Leite RHDL, Santos FKG, Medeiros JF, Aroucha EMM. Extended shelf life of melons using chitosan and graphene oxide‐based biodegradable bags. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14871] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Cristiane Alves Paiva
- Department of Environmental and Technological Sciences Federal University of the Semi‐Arid Region Mossoro Brazil
| | - João Claudio Vilvert
- Department of Environmental and Technological Sciences Federal University of the Semi‐Arid Region Mossoro Brazil
| | | | | | | | - José Francismar Medeiros
- Department of Agricultural and Forestry Sciences Federal University of the Semi‐Arid Region Mossoro Brazil
| | - Edna Maria Mendes Aroucha
- Department of Environmental and Technological Sciences Federal University of the Semi‐Arid Region Mossoro Brazil
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