51
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Sharma S, Barkauskaite S, Jaiswal AK, Jaiswal S. Essential oils as additives in active food packaging. Food Chem 2020; 343:128403. [PMID: 33268167 DOI: 10.1016/j.foodchem.2020.128403] [Citation(s) in RCA: 197] [Impact Index Per Article: 49.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 08/30/2020] [Accepted: 10/12/2020] [Indexed: 02/07/2023]
Abstract
Food packaging can be considered as a passive barrier that protects food from environmental factors such as ultraviolet light, oxygen, water vapour, pressure and heat. It also prolongs the shelf-life of food by protecting from chemical and microbiological contaminants and enables foods to be transported and stored safely. Active packaging (AP) provides the opportunity for interaction between the external environment and food, resulting in extended shelf-life of food. Chemoactive packaging has an impact on the chemical composition of the food product. The application of natural additive such as essential oils in active packaging can be used in the forms of films and coatings. It has been observed that, AP helps to maintain temperature, moisture level and microbial and quality control of the food. This review article provides an overview of the active packaging incorporated with essential oils, concerns and challenges in industry, and the effect of essential oil on the packaging microstructure, antioxidant and antimicrobial properties.
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Affiliation(s)
- Shubham Sharma
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland; Centre for Research in Engineering and Surface Technology (CREST), FOCAS Institute, Technological University Dublin - City Campus, Kevin Street, Dublin 8, Ireland
| | - Sandra Barkauskaite
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland
| | - Amit K Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland.
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland.
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Shahidi F, Hossain A. Preservation of aquatic food using edible films and coatings containing essential oils: a review. Crit Rev Food Sci Nutr 2020; 62:66-105. [DOI: 10.1080/10408398.2020.1812048] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
| | - Abul Hossain
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada
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Arnon-Rips H, Cohen Y, Saidi L, Porat R, Poverenov E. Covalent linkage of bioactive volatiles to a polysaccharide support as a potential approach for preparing active edible coatings and delivery systems for food products. Food Chem 2020; 338:127822. [PMID: 32810813 DOI: 10.1016/j.foodchem.2020.127822] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 08/09/2020] [Accepted: 08/10/2020] [Indexed: 11/15/2022]
Abstract
In this study, a potential of covalent linkage approach for developing active edible coatings was examined. Vanillin and trans-cinnamaldehyde were bound to chitosan by Schiff base reaction and reductive amination. The modified polysaccharides were comprehensively characterized and applied as active coatings on fresh-cut melon. The covalent linkage allowed overcoming solubility problems with the lipophilic vanillin and cinnamaldehyde and neutralizing their volatility, producing well-adhered coatings that enhanced fruit quality and storability without sensorial impairment. The attached hydrophobic moieties also provided new polysaccharides with self-assembling ability. Their aggregates were loaded with antimicrobial citral and added to mandarin juice, resulting in up to 6 log CFU/mL microbial count reduction. Thus, the covalent linkage concept offers several advantages, especially when hydrophobic or volatile active agents are used. Further developed, it may become a safe and effective tool for the formation of advanced active edible coatings and delivery vehicles for direct applications on food products.
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Affiliation(s)
- Hadar Arnon-Rips
- Agro-Nanotechnology and Advanced Materials Center, Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Rishon LeZion 7505101, Israel; Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel.
| | - Yael Cohen
- Agro-Nanotechnology and Advanced Materials Center, Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Rishon LeZion 7505101, Israel; Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
| | - Lilah Saidi
- Agro-Nanotechnology and Advanced Materials Center, Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Rishon LeZion 7505101, Israel; Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
| | - Ron Porat
- Agro-Nanotechnology and Advanced Materials Center, Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Rishon LeZion 7505101, Israel.
| | - Elena Poverenov
- Agro-Nanotechnology and Advanced Materials Center, Institute of Postharvest and Food Sciences, Agricultural Research Organization, The Volcani Center, Rishon LeZion 7505101, Israel.
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Liu J, Yong H, Liu Y, Bai R. Recent advances in the preparation, structural characteristics, biological properties and applications of gallic acid grafted polysaccharides. Int J Biol Macromol 2020; 156:1539-1555. [DOI: 10.1016/j.ijbiomac.2019.11.202] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 11/17/2019] [Accepted: 11/25/2019] [Indexed: 01/02/2023]
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Bojorges H, Ríos‐Corripio MA, Hernández‐Cázares AS, Hidalgo‐Contreras JV, Contreras‐Oliva A. Effect of the application of an edible film with turmeric (C urcuma longa L.) on the oxidative stability of meat. Food Sci Nutr 2020; 8:4308-4319. [PMID: 32884711 PMCID: PMC7455931 DOI: 10.1002/fsn3.1728] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 05/29/2020] [Accepted: 05/29/2020] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to develop an edible alginate-based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, structural, and antioxidant properties. Meat samples with and without EFT were stored at 4°C and analyzed at 2-day intervals. The meat samples with EFT showed significant differences (p < .05) in color (CIE L*a*b*) and exhibited lower TBARS values compared with those without EFT. The addition of turmeric in the film, besides affecting its physicochemical and structural properties, contributed an important antioxidant effect for the meat.
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Affiliation(s)
- Hylenne Bojorges
- Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba‐VeracruzAmatlán de los ReyesVeracruzMéxico
| | - M. A. Ríos‐Corripio
- CONACYT–Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba–VeracruzAmatlán de los ReyesVeracruzMéxico
| | - Aleida S. Hernández‐Cázares
- Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba‐VeracruzAmatlán de los ReyesVeracruzMéxico
| | | | - Adriana Contreras‐Oliva
- Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba‐VeracruzAmatlán de los ReyesVeracruzMéxico
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Gat P, Rafiq S, Vysakh T, Gat Y, Waghmare R. A Review on Approaches of Edible Coating as Potential Packaging for Meat, Poultry and Seafood. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666190619110933] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The World population is increasing continuously and to fulfil the requirement of future
generation food supply needs to be increased. Food availability and accessibility can be increased by
increasing production, improving distribution, and reducing the losses. To achieve the goal of improving
the quality of food products, the use of synthetic packaging films has increased and this has
led to serious ecological problems due to their non-biodegradability. Amongst other alternatives to
replace the use of synthetic packaging, the application of biodegradable films and coatings has shown
promising results. The aim of this article is to update the information about the effects of polysaccharide,
protein and lipid-based coatings, and antimicrobial and composite coatings on meat products. In the
future, this data will be helpful for the processors to select the best coating material which can
enhance the quality of different fresh, processed and frozen meat, poultry and seafood.
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Affiliation(s)
- Punam Gat
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara-144411, India
| | - Shafiya Rafiq
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara-144411, India
| | - Thelamparambath Vysakh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara-144411, India
| | - Yogesh Gat
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara-144411, India
| | - Roji Waghmare
- School of Biotechnology and Bioinformatics, D.Y. Patil University, Navi Mumbai-400614, India
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Abstract
The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible films and coatings. Novel sources of edible materials, as well as the novel processing techniques, are a subject of great interest due to their promising potential as innovative food packaging systems. This paper presents the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal. It summarizes the extensive knowledge about the new film-forming materials such as plant residues, flours and gums to show their protective effectiveness and suitability in various types of foods.
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Hellebois T, Tsevdou M, Soukoulis C. Functionalizing and bio-preserving processed food products via probiotic and synbiotic edible films and coatings. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:161-221. [PMID: 32892833 DOI: 10.1016/bs.afnr.2020.06.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Edible films and coatings constitute an appealing concept of innovative, cost-effective, sustainable and eco-friendly packaging solution for food industry applications. Edible packaging needs to comply with several technological pre-requisites such as mechanical durability, low permeability to water vapor and gases, good optical properties, low susceptibility to chemical or microbiological alterations and neutral sensory profile. Over the past few years, functionalization of edible films and coatings via the inclusion of bioactive compounds (antioxidants, micronutrients, antimicrobials, natural coloring and pigmentation agents) and beneficial living microorganisms has received much attention. As for living microorganisms, probiotic bacterial cells, primarily belonging to the Lactobacilli or Bifidobacteria genera, have been exploited to impart bespoke health and biopreservation benefits to processed food. Given that the health benefit conferring and biopreservation potential of probiotics is dependent on several extrinsic and intrinsic parameters, the development of probiotic and synbiotic edible packaging concepts is a quite challenging task. In the present chapter, we aimed at a timely overview of the technological advances in the field of probiotic, symbiotic and synbiotic edible films and coatings. The individual or combined effects of intrinsic (matrix composition and physical state, pH, dissolved oxygen, water activity, presence of growth stimulants or inhibitors) and extrinsic (film forming method, food processing, storage time and conditions, exposure to gastrointestinal conditions) factors on maintaining the biological activity of probiotic cells were addressed. Moreover, the impact of living cells inclusion on the mechanical, physicochemical and barrier properties of the edible packaging material as well as on the shelf-life and quality of the coated or wrapped food products, were duly discussed.
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Affiliation(s)
- Thierry Hellebois
- Environmental Research and Innovation (ERIN) Department, Systems and Bioprocessing Engineering Group, Luxembourg Institute of Science and Technology (LIST), Esch-sur-Alzette, Luxembourg; Université de Lorraine, LIBio, Nancy, France
| | - Maria Tsevdou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Christos Soukoulis
- Environmental Research and Innovation (ERIN) Department, Systems and Bioprocessing Engineering Group, Luxembourg Institute of Science and Technology (LIST), Esch-sur-Alzette, Luxembourg.
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59
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Liu J, Shibata M, Ma Q, Liu F, Lu Q, Shan Q, Hagiwara T, Bao J. Characterization of fish collagen from blue shark skin and its application for chitosan- collagen composite coating to preserve red porgy (Pagrus major) meat. J Food Biochem 2020; 44:e13265. [PMID: 32567143 DOI: 10.1111/jfbc.13265] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 02/24/2020] [Accepted: 03/29/2020] [Indexed: 01/20/2023]
Abstract
Pepsin soluble collagen (PSC) was extracted from blue shark (Prionace glauca) skin and was used for chitosan-collagen composite coating to investigate coating effects on fresh red porgy (Pagrus major) fillet quality during storage at 4°C. Total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), pH, K value, drip loss, and sensory evaluation scores were measured as deterioration indexes. Results show that coating by 1% of chitosan solutions containing 0.0%-0.8% of PSC significantly improved most deterioration indexes. Coating by 1% of chitosan solution containing 0.8% of PSC yielded the best results for K value, drip loss, and sensory evaluation, although the other indexes show no clear PSC concentration dependence. These results indicate 1% of chitosan solution containing 0.8% of PSC as the best coating formulation examined in this study. PRACTICAL APPLICATIONS: Aquatic products have high contents of water and protein. Their qualities are likely to decline because of endogenous chemical and enzyme reactions, and also because of the role of spoilage and pathogenic microorganisms during storage. The edible collagen and chitosan coating suggested by this research is biodegradable, biocompatible, cost effective, and is able to meet the requirements for food quality and storage duration. Pepsin soluble collagen (PSC) is an aquatic product processing by-product that makes the maximum use of resources. As described herein, a composite formulation comprising collagen and chitosan improves preservation effects of different types of coatings. A more high-quality and effective edible coating formulation was obtained, thereby extending the red porgy fillet shelf life.
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Affiliation(s)
- Jinyan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Mario Shibata
- Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Qingbao Ma
- Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Fangfang Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Qi Lu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Qianyi Shan
- National Food Quality Supervision and Inspection Center, Shanghai Institute of Quality Inspection and Technical Research, Shanghai, China
| | - Tomoaki Hagiwara
- Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - Jianqiang Bao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China
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60
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Matheus JRV, Miyahira RF, Fai AEC. Biodegradable films based on fruit puree: a brief review. Crit Rev Food Sci Nutr 2020; 61:2090-2097. [PMID: 32498588 DOI: 10.1080/10408398.2020.1772715] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The production of fruit-film packaging has attracted increasing attention in scientific research due to the packaging's environmentally friendly, nontoxic, and edible characteristics. The development of alternative packaging contributes to both minimizing the environmental impacts caused by the large consumption of non-biodegradable plastics and favoring the reduction of postharvest loss/waste of fruit. In addition, these fruit films have the potential to be functional packages due the presence of antioxidant and antimicrobial compounds that can migrate to the food matrix, acting as natural additives. The use of fruit puree to develop biodegradable films can be simpler and more practical than the developed of films from fruit flour or extracts, reducing the time, energy, and resources necessary to prepare the film-forming solution. A better understanding of the mechanical properties, bioactive compounds, and potential applications is interesting in terms of prospecting new specific ways to produce and use these films. In this study, we briefly review the general aspects of fruit puree films, highlighting their characterization for use as food packaging.
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Affiliation(s)
- Julia Rabelo Vaz Matheus
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, RJ, Brazil
| | - Roberta Fontanive Miyahira
- Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, RJ, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, RJ, Brazil.,Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, RJ, Brazil
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Soy Protein Isolate Films Incorporated with Pinhão (Araucaria angustifolia (Bertol.) Kuntze) Extract for Potential Use as Edible Oil Active Packaging. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02454-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Jancikova S, Dordevic D, Jamroz E, Behalova H, Tremlova B. Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract. Foods 2020; 9:foods9030357. [PMID: 32204468 PMCID: PMC7143064 DOI: 10.3390/foods9030357] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 03/15/2020] [Accepted: 03/17/2020] [Indexed: 02/07/2023] Open
Abstract
The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι- and κ-carrageenan). The κ- and ι-carrageenan, glycerol and the different addition of LE (5%, 10%, 20%) were used as ingredients for forming films. The pH and viscosity were measured for film forming solutions (before drying). The following analyses were performed on films: the total polyphenol content (TPC), Ferric Reducing Antioxidant Power (FRAP) and 2-Diphenyl–1-Picrylhydrazyl (DPPH). Optical parameters were analyzed by the determination of UV-Vis spectra. The structure of films was characterized by scanning electron microscopy. The gained results indicated that the use of different gelling agents (ι- and κ-carrageenan) resulted in statistically significant (p < 0.05) differences in textural properties (strength and breaking strain) of produced edible films. The highest antioxidant properties and TPC had a κ film with 20% LE (DPPH: 87.63 ± 0.03%; TPC: 233.75 ± 0.104 mg gallic acid/g). According to these results, it can be concluded that edible films with the highest concentrations of added lapacho extract can serve as a good source of antioxidant compounds. Certainly, these properties can be usefully incorporated into the wrapped food commodity.
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Affiliation(s)
- Simona Jancikova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (D.D.); (H.B.); (B.T.)
- Correspondence: ; Tel.: +420-774-607-936
| | - Dani Dordevic
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (D.D.); (H.B.); (B.T.)
- Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, 454080 Chelyabinsk, Russia
| | - Ewelina Jamroz
- Department of Chemistry, University of Agriculture, Balicka Street 122, 30-149 Cracow, Poland;
| | - Hana Behalova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (D.D.); (H.B.); (B.T.)
| | - Bohuslava Tremlova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (D.D.); (H.B.); (B.T.)
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Napoli E, Siracusa L, Ruberto G. New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family. Chem Biodivers 2020; 17:e1900677. [PMID: 31967708 DOI: 10.1002/cbdv.201900677] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Accepted: 01/21/2020] [Indexed: 12/13/2022]
Abstract
Lamiaceae is one of the largest families of flowering plants comprising about 250 genera and over 7,000 species. Most of the plants of this family are aromatic and therefore important source of essential oils. Lamiaceae are widely used as culinary herbs and reported as medicinal plants in several folk traditions. In the Mediterranean area oregano, sage, rosemary, thyme and lavender stand out for geographical diffusion and variety of uses. The aim of this review is to provide recent data dealing with the phytochemical and pharmacological studies, and the more recent applications of the essential oils and the non-volatile phytocomplexes. This literature survey suggests how the deeper understanding of biomolecular processes in the health and food sectors as per as pest control bioremediation of cultural heritage, or interaction with human microbiome, fields, leads to the rediscovery and new potential applications of well-known plants.
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Affiliation(s)
- Edoardo Napoli
- Istituto del CNR di Chimica Biomolecolare, Via Paolo Gaifami, 18, IT-95126, Catania, Italy
| | - Laura Siracusa
- Istituto del CNR di Chimica Biomolecolare, Via Paolo Gaifami, 18, IT-95126, Catania, Italy
| | - Giuseppe Ruberto
- Istituto del CNR di Chimica Biomolecolare, Via Paolo Gaifami, 18, IT-95126, Catania, Italy
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64
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Design and preparation of antimicrobial meat wrapping nanopaper with bacterial cellulose and postbiotics of lactic acid bacteria. Int J Food Microbiol 2020; 321:108561. [PMID: 32078868 DOI: 10.1016/j.ijfoodmicro.2020.108561] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 12/20/2019] [Accepted: 02/10/2020] [Indexed: 01/19/2023]
Abstract
Lyophilized postbiotics of Lactobacillus plantarum was prepared and impregnated in bacterial nanocellulose (BNC) by ex-situ method to develop an antimicrobial ground meat wrapping nanopaper. The postbiotics incorporated BNC (P-BNC) films were optimized by response surface methodology and their antimicrobial activity against Listeria monocytogenes were examined. The BNC with postbiotics at 21.21% concentration and 28 min impregnation time was chosen as an optimized P-BNC film. The FTIR results confirmed the immobilization of postbiotics in BNC. The P-BNC film represented a significant reduction (~5 log cycles) in L.monocytogenes counts in ground meat at the end of the storage period (9 days at 4 °C). Meat wrapped by P-BNC film displayed a significant decrease in total mesophilic and psychrophiles count and TBA values than the controls. BNC can be considered as a proper carrier for development of antimicrobial film using postbiotics of LAB for food application.
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65
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Edible coatings in post-harvest papaya: impact on physical-chemical and sensory characteristics. Journal of Food Science and Technology 2020; 57:274-281. [PMID: 31975730 DOI: 10.1007/s13197-019-04057-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/13/2019] [Accepted: 08/21/2019] [Indexed: 11/27/2022]
Abstract
The aim of the present study was to characterize the physical-chemical and sensory attributes of two papaya varieties (Aliança and Golden THB) (Carica papaya L.) coated with different solutions of manioc starch and clove essential oil (Syzygium aromaticum L. Merr. et Perry). Four different treatments were studied in papaya fruits at ripening stage 1: T0 (control); T1 (fruits coated with a solution of manioc starch); T2 (fruits coated with clove essential oil at 0.175 mL L-1); T3 (solution of manioc starch with clove essential oil-0.175 mL L-1). The physical-chemical and sensory analyses were conducted in the fruits at ripening stage 5. The edible coatings did not influence the physical-chemical characteristics of the two varieties. Those fruits coated with manioc starch reported a good sensory acceptance not differing statistically from the control fruits in the majority of the attributes studied. By evaluating the purchase intention regarding the variety Aliança, all the treatments reported good levels of acceptance, with higher scores in the option "would certainly buy". After the sensory evaluation, treatment T3 reported a purchase intention of 80%. It was concluded that the edible coatings did not influence the physical-chemical characteristics of the fruits, however, they influenced the sensory acceptance of the tasters. For the variety Aliança, the application of treatment T3 is recommended, while for Golden THB, treatments T1 and T2 are recommended due to their similarity to the control.
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66
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Farias YB, Coutinho AK, Assis RQ, Rios ADO. Biodegradable sodium alginate films incorporated with norbixin salts. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13345] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yuri B. Farias
- Institute of Food Science and TechnologyFederal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
| | - Anderson K. Coutinho
- Institute of Food Science and TechnologyFederal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
| | - Renato Q. Assis
- Institute of Food Science and TechnologyFederal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
| | - Alessandro de Oliveira Rios
- Institute of Food Science and TechnologyFederal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
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Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108587] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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68
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Polyvinyl alcohol/gelatin nanocomposite containing ZnO, TiO2 or ZnO/TiO2 nanoparticles doped on 4A zeolite: Microbial and sensory qualities of packaged white shrimp during refrigeration. Int J Food Microbiol 2020; 312:108375. [DOI: 10.1016/j.ijfoodmicro.2019.108375] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2019] [Revised: 09/25/2019] [Accepted: 09/26/2019] [Indexed: 02/07/2023]
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69
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Pop OL, Pop CR, Dufrechou M, Vodnar DC, Socaci SA, Dulf FV, Minervini F, Suharoschi R. Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review. Polymers (Basel) 2019; 12:E12. [PMID: 31861657 PMCID: PMC7022843 DOI: 10.3390/polym12010012] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 12/15/2019] [Accepted: 12/17/2019] [Indexed: 12/15/2022] Open
Abstract
Edible coatings and films represent an alternative packaging system characterized by being more environment- and customer-friendly than conventional systems of food protection. Research on edible coatings requires multidisciplinary efforts by food engineers, biopolymer specialists and biotechnologists. Entrapment of probiotic cells in edible films or coatings is a favorable approach that may overcome the limitations linked with the use of bioactive compounds in or on food products. The recognition of several health advantages associated with probiotics ingestion is worldwide accepted and well documented. Nevertheless, due to the low stability of probiotics in the food processing steps, in the food matrices and in the gastrointestinal tract, this kind of encapsulation is of high relevance. The development of new and functional edible packaging may lead to new functional foods. This review will focus on edible coatings and films containing probiotic cells (obtaining techniques, materials, characteristics, and applications) and the innovative entrapment techniques use to obtained such packaging.
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Affiliation(s)
- Oana L. Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Carmen R. Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Marie Dufrechou
- USC 1422 GRAPPE, INRA, Ecole Supérieur d’Agriculture, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, 4900 Agnes Cedex 01, France;
| | - Dan C. Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Sonia A. Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Francisc V. Dulf
- Department of Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
| | - Fabio Minervini
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
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70
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Albertos I, Martin-Diana A, Burón M, Rico D. Development of functional bio-based seaweed (Himanthalia elongata and Palmaria palmata) edible films for extending the shelflife of fresh fish burgers. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100382] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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71
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Medina‐Pérez G, Hernández‐Uribe JP, Fernández‐León D, Prince L, Fernández‐Luqueño F, Campos‐Montiel RG. Application of nanoemulsions (w/o) with active compounds of cactus pear fruit in starch films to improve antioxidant activity and incorporate antibacterial property. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13268] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gabriela Medina‐Pérez
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo Hidalgo Mexico
- Transdisciplinary Doctoral Program in Scientific and Technological Development for the Society Cinvestav‐Zacatenco Mexico City Mexico
| | - Juan P. Hernández‐Uribe
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo Hidalgo Mexico
| | - Dania Fernández‐León
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo Hidalgo Mexico
| | - Laurette Prince
- Sustainability of Natural Resources and Energy Program Cinvestav Saltillo Coahuila de Zaragoza Mexico
| | - Fabián Fernández‐Luqueño
- Sustainability of Natural Resources and Energy Program Cinvestav Saltillo Coahuila de Zaragoza Mexico
| | - Rafael G. Campos‐Montiel
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo Hidalgo Mexico
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72
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Kalkan S, Otağ MR, Engin MS. Physicochemical and bioactive properties of edible methylcellulose films containing Rheum ribes L. extract. Food Chem 2019; 307:125524. [PMID: 31639581 DOI: 10.1016/j.foodchem.2019.125524] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Revised: 09/10/2019] [Accepted: 09/11/2019] [Indexed: 12/13/2022]
Abstract
Methylcellulose (MC) polymer was used to prepare the edible films. Then, the Rheum ribes L. ethanol extract (RE) was added to the films in order to act as a natural antimicrobial agent. All the methylcellulose films were characterized for bioactivity and the physicochemical analysis were carried out to define functional group interactions between the polymer and RE. The strongest antimicrobial effect was obtained with MC films enriched with 2% (w/w) RE against to Listeria monocytogenes with 20.3 ± 2.5 mm zone diameter. In the presence of RE, the tensile strength of film decreased, whereas the extract concentration significantly increased. The elongation at break and the water vapor permeability (WVP) values of the films were found to have decreased significantly in parallel with the increase in RE content. Moreover, the increase in the concentration of RE caused an increment in the hydrophilic properties, especially contact angle values of the films.
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Affiliation(s)
- Selin Kalkan
- Department of Food Engineering, Engineering Faculty, Giresun University, Giresun, Turkey.
| | - Mustafa Remzi Otağ
- Department of Food Engineering, Engineering Faculty, Giresun University, Giresun, Turkey.
| | - Mehmet Soner Engin
- Department of Food Engineering, Engineering Faculty, Giresun University, Giresun, Turkey.
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73
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Thuong NT, Ngoc Bich HT, Thuc CNH, Quynh BTP, Minh LV. Preparation and Characterization of Piper Betle Linn. Leaf Extract Incorporated Chitosan Films as Potential Active Food Packaging Materials. ChemistrySelect 2019. [DOI: 10.1002/slct.201901331] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Nguyen Thi Thuong
- Faculty of ChemistryUniversity of Sciences, VNU-HCM, Ho Chi Minh city Vietnam
- NTT Hi-Tech InstituteNguyen Tat Thanh University, Ho Chi Minh city Vietnam
| | | | - C. N. Ha Thuc
- Faculty of Materials Science and TechnologyUniversity of Science, VNU-HCM, Ho Chi Minh city Vietnam
| | - Bui Thi Phuong Quynh
- Faculty of Chemical TechnologyHo Chi Minh City University of Food Industry, Ho Chi Minh City Vietnam
| | - Le Van Minh
- Research Center of Ginseng and Medicinal MaterialsNational Institute of Medicinal Materials, Ho Chi Minh City Vietnam
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74
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A functional polysaccharide film forming by pectin, chitosan, and tea polyphenols. Carbohydr Polym 2019; 215:1-7. [DOI: 10.1016/j.carbpol.2019.03.029] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2018] [Revised: 03/04/2019] [Accepted: 03/10/2019] [Indexed: 01/02/2023]
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75
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Bolívar-Monsalve J, Ramírez-Toro C, Bolívar G, Ceballos-González C. Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages - A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.05.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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76
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Structural, Physical, and Antifungal Characterization of Starch Edible Films Added with Nanocomposites and Mexican Oregano ( Lippia berlandieri Schauer) Essential Oil. Molecules 2019; 24:molecules24122340. [PMID: 31242654 PMCID: PMC6631007 DOI: 10.3390/molecules24122340] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 06/04/2019] [Accepted: 06/05/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to evaluate the structural, physical, and antifungal characteristics of starch edible films added with nanocomposites and Mexican oregano (Lippia berlandieri Schauer) essential oil (EO). Starch edible films were formulated with Mexican oregano EO (0%, 1%, or 2% v/v) and bentonite or halloysite (2%). Physical properties such as L* (luminosity), hue, film thickness, and O2 and CO2 permeability were determined. Structural analysis was carried out via atomic force microscopy (AFM). Antifungal activity against Aspergillus niger, Fusarium spp., and Rhizopus spp. was evaluated. The addition of EO and nanocomposites reduced luminosity, providing color to the edible films. Film thickness increased through the addition of EO concentration. O2 and CO2 permeability was increased by bentonite/EO films, and for halloysite films, CO2 permeability decreased as EO concentration increased. The addition of EO with both nanocomposites shows an evident morphological change in film structure, decreasing pore density and increasing pore size. In general, Mexican oregano EO added to edible starch films has an adequate fungicidal effect. The most sensitive microorganism tested was A. niger. Edible films added with Mexican oregano EO and nanocomposites show better physical and antifungal properties due to an adequate structural change in the biopolymer matrix.
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77
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Response surface methodology analysis towards biodegradability and antimicrobial activity of biopolymer film containing turmeric oil against Aspergillus niger. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.042] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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78
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Jancikova S, Jamróz E, Kulawik P, Tkaczewska J, Dordevic D. Furcellaran/gelatin hydrolysate/rosemary extract composite films as active and intelligent packaging materials. Int J Biol Macromol 2019; 131:19-28. [PMID: 30853584 DOI: 10.1016/j.ijbiomac.2019.03.050] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 02/24/2019] [Accepted: 03/06/2019] [Indexed: 11/25/2022]
Abstract
The study investigated the active and intelligent properties of films based on furcellaran (FUR), gelatin hydrolysate (GELH) and rosemary extract (from fresh leaves (FRE) and dry leaves (DRE)). Rosemary extracts were blended with FUR/GELH film forming solution at different three concentrations (5, 10, 20%). Analyzing the ζ-potential dependences of complexation polysaccharide-protein hydrolysate, we selected optimal ratio for the film formation. The introduction of rosemary extracts into FUR/GELH films increased thickness, water content and tensile strength. The UV barrier properties of tested films improved with the addition of rosemary extracts into FUR/GELH matrix. The antioxidant activity (DPPH and FRAP) did not improved with the addition of FRE but significantly increased with the addition of DRE, reaching 88% of DPPH inhibition and 207 of μmol Trolox/g of dried film of FRAP value. The color changes in different pH were observed, however, the fish spoilage test showed that those films are not suitable as intelligent films for monitoring freshness of this type of food product. Among all films tested, FUR/GELH film with 20% DRE exhibited the best performance. The obtained results suggested that FUR/GELH films with 20% DRE could be used as a promising active food packing material.
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Affiliation(s)
- Simona Jancikova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic
| | - Ewelina Jamróz
- Institute of Chemistry, University of Agriculture, Balicka Street 122, 30-149 Cracow, Poland.
| | - Piotr Kulawik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, Balicka 122 Street, 30-149 Cracow, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, Balicka 122 Street, 30-149 Cracow, Poland
| | - Dani Dordevic
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic
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79
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Peralta J, Bitencourt-Cervi CM, Maciel VB, Yoshida CM, Carvalho RA. Aqueous hibiscus extract as a potential natural pH indicator incorporated in natural polymeric films. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2018.11.017] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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80
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81
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Rodsamran P, Sothornvit R. Carboxymethyl cellulose from renewable rice stubble incorporated with Thai rice grass extract as a bioactive packaging film for green tea. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13762] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pattrathip Rodsamran
- Faculty of Engineering at Kamphaengsaen, Department of Food Engineering; Kasetsart University, Kamphaengsaen Campus; Nakhonpathom Thailand
- School of Culinary Arts; Suan Dusit University; Bangkok Thailand
| | - Rungsinee Sothornvit
- Faculty of Engineering at Kamphaengsaen, Department of Food Engineering; Kasetsart University, Kamphaengsaen Campus; Nakhonpathom Thailand
- Center of Advanced Studies in Industrial Technology; Kasetsart University; Bangkok Thailand
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82
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Pinzon MI, Garcia OR, Villa CC. The influence of Aloe vera gel incorporation on the physicochemical and mechanical properties of banana starch-chitosan edible films. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4042-4049. [PMID: 29377147 DOI: 10.1002/jsfa.8915] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 12/03/2017] [Accepted: 01/18/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND Aloe vera (AV) gel is a promising material in food conservation, given its widely reported antimicrobial and antioxidant activity; however, its application in the formation of edible films and coatings has been small owing its low film-forming capability. The aim of this study was to investigate the physicochemical properties of film-forming solutions and films prepared using unripe banana starch-chitosan and AV gel at different AV gel concentrations. RESULTS Our results showed that AV gel considerably affected the rheological and optical properties of the edible coatings, mainly due to increased amounts of solids brought by the AV gel. Film-forming capacity and physicochemical properties were also studied; most of the film properties were affected by the inclusion of AV gel, with decreased water vapor permeability, tensile strength and elongation at break. Fourier transform infrared studies showed that the inclusion of AV gel disrupts the interaction between starch and chitosan molecules; however, further studies are needed to fully understand the specific interactions between the components of AV gel and both starch and chitosan molecules. CONCLUSION Our results suggest that the addition of AV gel creates a crosslinking effect between the phenolic compounds in AV gel and starch molecules, which disrupts the starch-chitosan interaction and greatly affects the properties of both the film-forming solution and edible films. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Magda I Pinzon
- Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Omar R Garcia
- Programa de Ingeniería de Alimentos, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia
| | - Cristian C Villa
- Programa de Química, Facultad de Ciencias Básicas y Tecnologías, Universidad del Quindío, Armenia, Quindío, Colombia
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83
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Restrepo AE, Rojas JD, García OR, Sánchez LT, Pinzón MI, Villa CC. Mechanical, barrier, and color properties of banana starch edible films incorporated with nanoemulsions of lemongrass ( Cymbopogon citratus) and rosemary ( Rosmarinus officinalis) essential oils. FOOD SCI TECHNOL INT 2018; 24:705-712. [PMID: 30060685 DOI: 10.1177/1082013218792133] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Edible films are among the most promising fields in food science over the last decade due to their versatility (they can be made from a wide array of materials) and because they can be used as carriers of different active substances, like antioxidants, antimicrobial agents, and essential oils from plants. In the case of the essential oils, their inclusion in edible films is limited by their low water solubility. Nanoemulsions are thermodynamically stable and transparent systems that can be used as a way of incorporating essential oils into edible film matrices. In this paper, we developed lemongrass and rosemary essential oil nanoemulsions by using a low-energy method, observing the effect of the surfactant/oil ratio in their physicochemical properties. Then we studied the effect of the nanoemulsions concentration incorporated into banana starch edible films. We observed that essential oils' nanoemulsions have a plasticizing effect increasing the film's water vapor permeability, transparency, and elongation at break, while the hydrophobic nature of the essential oils lead to a decrease in their water solubility.
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Affiliation(s)
- Andrea E Restrepo
- 1 Chemistry Program, Faculty of Basic Sciences and Technologies, Universidad del Quindío, Armenia, Colombia
| | - José D Rojas
- 1 Chemistry Program, Faculty of Basic Sciences and Technologies, Universidad del Quindío, Armenia, Colombia
| | - Omar R García
- 2 Food Engineering Program, Faculty of Agro-industrial Sciences, Universidad del Quindío, Armenia, Colombia
| | - Leidy T Sánchez
- 2 Food Engineering Program, Faculty of Agro-industrial Sciences, Universidad del Quindío, Armenia, Colombia
| | - Magda I Pinzón
- 2 Food Engineering Program, Faculty of Agro-industrial Sciences, Universidad del Quindío, Armenia, Colombia
| | - Cristian C Villa
- 1 Chemistry Program, Faculty of Basic Sciences and Technologies, Universidad del Quindío, Armenia, Colombia
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84
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Silva CCG, Silva SPM, Ribeiro SC. Application of Bacteriocins and Protective Cultures in Dairy Food Preservation. Front Microbiol 2018; 9:594. [PMID: 29686652 PMCID: PMC5900009 DOI: 10.3389/fmicb.2018.00594] [Citation(s) in RCA: 268] [Impact Index Per Article: 44.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Accepted: 03/15/2018] [Indexed: 11/24/2022] Open
Abstract
In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB), a group that occurs naturally in foods and have a long history of safe use in dairy industry. Since they pose no health risk concerns, bacteriocins, either purified or excreted by bacteriocin producing strains, are a great alternative to the use of chemical preservatives in dairy products. Bacteriocins can be applied to dairy foods on a purified/crude form or as a bacteriocin-producing LAB as a part of fermentation process or as adjuvant culture. A number of applications of bacteriocins and bacteriocin-producing LAB have been reported to successful control pathogens in milk, yogurt, and cheeses. One of the more recent trends consists in the incorporation of bacteriocins, directly as purified or semi-purified form or in incorporation of bacteriocin-producing LAB into bioactive films and coatings, applied directly onto the food surfaces and packaging. This review is focused on recent developments and applications of bacteriocins and bacteriocin-producing LAB for reducing the microbiological spoilage and improve safety of dairy products.
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Affiliation(s)
- Célia C. G. Silva
- Instituto de Investigação e Tecnologias Agrárias e do Ambiente, Universidade dos Açores, Angra do Heroísmo, Portugal
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85
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Response surface methodology for optimisation of edible coatings based on dextran from Leuconostoc mesenteroides T3. Carbohydr Polym 2018; 184:207-213. [DOI: 10.1016/j.carbpol.2017.12.061] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 12/19/2017] [Accepted: 12/21/2017] [Indexed: 02/04/2023]
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86
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Bioactive and technological functionality of a lipid extract from shrimp (L. vannamei) cephalothorax. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.052] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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87
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Aydogdu A, Kirtil E, Sumnu G, Oztop MH, Aydogdu Y. Utilization of lentil flour as a biopolymer source for the development of edible films. J Appl Polym Sci 2018. [DOI: 10.1002/app.46356] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ayca Aydogdu
- Department of Food Engineering; Middle East Technical University; 06800 Ankara Turkey
- Department of Food Engineering; University of Necmettin Erbakan; 42090 Konya Turkey
| | - Emrah Kirtil
- Department of Food Engineering; Middle East Technical University; 06800 Ankara Turkey
| | - Gulum Sumnu
- Department of Food Engineering; Middle East Technical University; 06800 Ankara Turkey
| | - Mecit H. Oztop
- Department of Food Engineering; Middle East Technical University; 06800 Ankara Turkey
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88
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Lin MG, Lasekan O, Saari N, Khairunniza-Bejo S. Effect of chitosan and carrageenan-based edible coatings on post-harvested longan (Dimocarpus longan) fruits. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1414078] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Mee Gie Lin
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Malaysia
| | - Ola Lasekan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Malaysia
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Malaysia
| | - Siti Khairunniza-Bejo
- Department of Biological and Agricultural Engineering, Faculty of Engineering, University Putra Malaysia, Serdang, Malaysia
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89
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90
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Antibacterial hydroxypropyl methyl cellulose edible films containing nanoemulsions of Thymus daenensis essential oil for food packaging. Carbohydr Polym 2017; 175:241-248. [DOI: 10.1016/j.carbpol.2017.07.086] [Citation(s) in RCA: 86] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2017] [Revised: 07/26/2017] [Accepted: 07/30/2017] [Indexed: 01/13/2023]
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91
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García-Betanzos CI, Hernández-Sánchez H, Bernal-Couoh TF, Quintanar-Guerrero D, Zambrano-Zaragoza MDLL. Physicochemical, total phenols and pectin methylesterase changes on quality maintenance on guava fruit ( Psidium guajava L.) coated with candeuba wax solid lipid nanoparticles-xanthan gum. Food Res Int 2017; 101:218-227. [DOI: 10.1016/j.foodres.2017.08.065] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 08/16/2017] [Accepted: 08/28/2017] [Indexed: 10/18/2022]
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92
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Jotarkar PS, Panjagari NR, Singh AK, Arora S. Effect of whey protein-iron based edible coating on the quality of Paneer and process optimisation. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12478] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Parameshwar S Jotarkar
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
| | - Narender R Panjagari
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
| | - Ashish K Singh
- Dairy Technology Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
| | - Sumit Arora
- Dairy Chemistry Division; ICAR-National Dairy Research Institute; Karnal 132001 Haryana India
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Guo M, Yadav MP, Jin TZ. Antimicrobial edible coatings and films from micro-emulsions and their food applications. Int J Food Microbiol 2017; 263:9-16. [PMID: 28992507 DOI: 10.1016/j.ijfoodmicro.2017.10.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2017] [Revised: 08/31/2017] [Accepted: 10/01/2017] [Indexed: 10/18/2022]
Abstract
This study focused on the use of antimicrobial edible coatings and films from micro-emulsions to reduce populations of foodborne pathogens in foods. Corn-Bio-fiber gum (C-BFG) was used as an emulsifier with chitosan. Allyl isothiocyanate (AIT) and lauric arginate ester (LAE) served as antimicrobials. Micro-emulsions were obtained from a solution consisting of 1% chitosan, 0.5% C-BFG, and 1-4% AIT or LAE which was subject to high pressure homogenization (HPH) processing at 138MPa for 3cycles. Coatings and films produced from the micro-emulsions had micro-pores with sizes ranging from 100 to 300nm and micro-channels that hold antimicrobials effectively and facilitate the release of antimicrobials from the center to the surface of the films or coatings, thus enhancing their antimicrobial efficacy. The coatings and films with 1% AIT reduced populations of Listeria innocua by over 5, 2, and 3 log CFU in culture medium (Tryptic soy broth, TSB), ready-to-eat meat, and strawberries, respectively. The coatings and films with 1% LAE reduced populations of Escherichia coli O157:H7 and Salmonella spp. by over 5 and 2 log CFU in TSB and strawberries, respectively. This study provides an innovative approach for the development of effective antimicrobial materials to reduce food borne pathogenic contaminants on ready-to-eat meat, strawberries, or other food.
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Affiliation(s)
- Mingming Guo
- University of Delaware, Department of Animal and Food Sciences, Newark, DE 19716, United States
| | - Madhav P Yadav
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, United States
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, United States.
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94
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Echeverría I, López-Caballero ME, Gómez-Guillén MC, Mauri AN, Montero MP. Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets. Int J Food Microbiol 2017; 266:142-149. [PMID: 29216554 DOI: 10.1016/j.ijfoodmicro.2017.10.003] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Revised: 08/28/2017] [Accepted: 10/01/2017] [Indexed: 12/01/2022]
Abstract
This manuscript evaluates the potential application of active nanocomposite films based on soy protein isolate (SPI)-montmorillonite (MMT)-clove essential oil (CEO) to the preservation of muscle fillets of bluefin tuna (Thunnus thynnus) during refrigerated storage, and furthermore analyzes whether the clay diffuses from the package to food. SPI films with: CEO (SPI-CEO), MMT (SPI-MMT), or both CEO and MMT (SPI-MMT-CEO), were prepared and used to cover tuna fillets during 17days of storage at 2°C. Polyethylene films were also used as control. Protein films nanoreinforced with 10g MMT/100g SPI and activated with CEO were able to decrease microbial growth (evaluated by TVBN and microorganism counts) and lipid autooxidation (evaluated according to the TBA index, FTIR and color parameters) of tuna fillets during the storage period studied. The presence of clay seemed to favor the release of the active principles of clove oil by prolonging its antimicrobial (especially effective to inhibit Pseudomonas spp.) and antioxidant activity over time without observing the diffusion of the clay's own metals (Si and Al) from the nanocomposite materials to the muscle of fish. These results are encouraging for the use of nanocomposite films in food packaging.
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Affiliation(s)
- Ignacio Echeverría
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos CIDCA, CCT La Plata-CONICET and Facultad de Ciencias Exactas, Universidad Nacional de La Plata. Calle 47 y 116 S/No, B1900AJJ, La Plata, Buenos Aires, Argentina
| | - María Elvira López-Caballero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC). Calle José Antonio Novais, 10, 28040 Madrid, Spain
| | - María Carmen Gómez-Guillén
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC). Calle José Antonio Novais, 10, 28040 Madrid, Spain
| | - Adriana Noemi Mauri
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos CIDCA, CCT La Plata-CONICET and Facultad de Ciencias Exactas, Universidad Nacional de La Plata. Calle 47 y 116 S/No, B1900AJJ, La Plata, Buenos Aires, Argentina.
| | - María Pilar Montero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC). Calle José Antonio Novais, 10, 28040 Madrid, Spain
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Liu J, Liu S, Chen Y, Zhang L, Kan J, Jin C. Physical, mechanical and antioxidant properties of chitosan films grafted with different hydroxybenzoic acids. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.019] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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96
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97
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98
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State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications. COATINGS 2017. [DOI: 10.3390/coatings7040056] [Citation(s) in RCA: 84] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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99
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100
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Du H, Hu Q, Yang W, Pei F, Kimatu BM, Ma N, Fang Y, Cao C, Zhao L. Development, physiochemical characterization and forming mechanism of Flammulina velutipes polysaccharide-based edible films. Carbohydr Polym 2016; 152:214-221. [DOI: 10.1016/j.carbpol.2016.07.035] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Revised: 06/30/2016] [Accepted: 07/09/2016] [Indexed: 12/20/2022]
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