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Sayadi M, Langroodi AM, Pourmohammadi K. Combined effects of chitosan coating incorporated with Berberis vulgaris extract and Mentha pulegium essential oil and MAP in the shelf life of turkey meat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01068-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Abstract
Abstract
Chitosan is a biopolymer originating from renewable resources, with great properties which make it an attractive candidate for plenty of applications of contemporary interest. By manufacturing chitosan into nanofibers using the electrospinning method, its potential is amplified due to the enhancement of the active surface and the low preparation cost. Many attempts were made with the aim of preparing chitosan-based nanofibers with controlled morphology targeting their use for tissue engineering, wound healing, food packaging, drug delivery, air and water purification filters. This was a challenging task, which resulted in a high amount of data, sometimes with apparent contradictory results. In this light, the goal of the paper is to present the main routes reported in the literature for chitosan electrospinning, stressing the advantages and disadvantages of each of them. Special emphasis is placed on the influence of various electrospinning parameters on the morphological characteristics of the fibers and their suitability for distinct applications.
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Rofeal M, El-Malek FA, Qi X. In vitroassessment of green polyhydroxybutyrate/chitosan blend loaded with kaempferol nanocrystals as a potential dressing for infected wounds. NANOTECHNOLOGY 2021; 32:375102. [PMID: 33853056 DOI: 10.1088/1361-6528/abf7ee] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Accepted: 04/14/2021] [Indexed: 05/23/2023]
Abstract
Despite the major medical advancements in recent decades, treating infected wounds successfully remains a challenge. In this research, a functional blend of Polyhydroxybutyrate (PHB) and Chitosan (Cs) was developed for wound infection mitigation with tailored biological and physicochemical properties. Water insoluble kaempferol (KPF) was pre-formulated to water soluble KPF nanocrystals (KPF-NCs) with fine particle size of 145 ± 11 nm, and high colloidal stability (-31 ± 0.4 mV) to improve its drug transdermal delivery. PHB-Cs-KPF-NCs (1:2 ratio) film owned the best physical properties in terms of high breathability, thermal stability and mechanical strength (33 ± 1 MPa). Besides, XRD and FTIR findings indicated the interaction between Cs, PHB and KPF, reducing the film crystallinity. The scanning electron microscopy of the film displayed a highly interconnected porous morphology. KPF-NCs were integrated in PHB-Cs matrix with a marked encapsulation efficiency of 96.6%. The enhanced drug-loading film showed a sustain release pattern of KPF-NCs over 48 h. Interestingly, the developed blend possessed an impressive blood clotting capacity within 20 min. Furthermore, we presented a new naturally-sourced mixture of Cs+KPF-NCs with powerful antibacterial effects against MDRStaphylococcus aureusandAcentibacter baumanniiat very low concentrations. The membrane evidenced a remarkable antibacterial naturein vitrowith almost 100% cell viability reduction against the study strains after 48 h. By virtue of these advantages, this green blend is highly proposed for optimal wound care.
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Affiliation(s)
- Marian Rofeal
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, People's Republic of China
- Department of Botany and Microbiology, Faculty of Science, Alexandria University, Alexandria 21521, Egypt
| | - Fady Abd El-Malek
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, People's Republic of China
| | - Xianghui Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, People's Republic of China
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Effect of Solvent Extraction and Blanching Pre-Treatment on Phytochemical, Antioxidant Properties, Enzyme Inactivation and Antibacterial Activities of ‘Wonderful’ Pomegranate Peel Extracts. Processes (Basel) 2021. [DOI: 10.3390/pr9061012] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
‘Wonderful’ pomegranate (Punica granatum L.) peel is rich in phytochemicals which are responsible for its strong antioxidant and antimicrobial activities, but it has low economic value as it is mainly discarded, causing an environmental waste management problem. To examine the best processing regime for pomegranate peel wastes, different solvents (ethanol, methanol and acetone) at various concentrations (50%, 70% and 100%) and blanching at 60, 80 and 100 °C for 1, 3 and 5 min, for each temperature, were tested. Ethanol at 70% (v/v) provided the highest extract yield, total phenolic and total tannin content at 29.46%, 10.61 ± 0.15, and 0.76 ± 0.02 mg GAE/g DM, respectively. Antioxidant activity using the 2,2 diphenyl-1-picryl hydrazyl assay (DPPH), ferric-reducing antioxidant power assay (FRAP) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid assay (ABTS) were reported at 243.97 ± 2.43, 478.04 ± 73.98 and 718.79 ± 2.42 µmol Trolox/g DM, respectively. A blanching temperature of 80 °C for 3 min led to the highest extract that had a total phenolic content of 12.22 ± 0.08 mg GAE/g DM and total tannin content of 1.06 ± 0.06 mg GAE/g DM. This extract also exhibited the best antioxidant activity for the DPPH, FRAP and ABTS assays. Two blanching temperatures, 80 or 100 °C, significantly reduced polyphenol oxidase and peroxidase activities (p < 0.05). Although blanched peel extracts showed a broad-spectrum activity against test bacteria, blanching at 80 °C for 3 or 5 min was most effective. Hot water blanching is thus a suitable environmentally friendly post-harvesting processing method for pomegranate peels that are intended for use as extracts in value-added products with good antioxidant and antibacterial effects.
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Li C, Chen W, Siva S, Cui H, Lin L. Electrospun phospholipid nanofibers encapsulated with cinnamaldehyde/HP-β-CD inclusion complex as a novel food packaging material. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100647] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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56
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Smaoui S, Ben Hlima H, Ben Braïek O, Ennouri K, Mellouli L, Mousavi Khaneghah A. Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation. Meat Sci 2021; 181:108585. [PMID: 34119890 DOI: 10.1016/j.meatsci.2021.108585] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 12/24/2022]
Abstract
Encapsulation is currently considered as one the most valuable methods for preserving aromatic compounds or hiding odors, enhancing their thermal and oxidative stability, and expanding their food applications. Indeed, this current article was aimed to provide an overview regarding the encapsulation of plant bioactive compounds and the spray-drying and extrusion processes with a focused discussion regarding the encountered challenges for meat and meat product preservation. Furthermore, different ranges of carbohydrates as wall materials (carriers) besides the process conditions' effects on the encapsulation effectiveness and the particle size of the encapsulated bioactive compounds have been discussed. The encapsulation of these compounds ameliorates the quality of the stored meat products by further delaying in microflora growth and lipid/protein oxidation. Therefore, the innovative technologies for plant active compounds encapsulation offer a prospective alternative for natural preservation development in the meat industry.
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Affiliation(s)
- Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia.
| | - Hajer Ben Hlima
- Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax-Tunisia, 3038 Sfax, Tunisia
| | - Olfa Ben Braïek
- Laboratory of Transmissible Diseases and Biologically Active Substances (LR99ES27), Faculty of Pharmacy, University of Monastir, Tunisia
| | - Karim Ennouri
- Laboratory of Amelioration and Protection of Olive Genetic Resources, Olive Tree Institute, University of Sfax, Sfax, Tunisia
| | - Lotfi Mellouli
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.
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57
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Chitosan Nanoparticles as a Promising Nanomaterial for Encapsulation of Pomegranate ( Punica granatum L.) Peel Extract as a Natural Source of Antioxidants. NANOMATERIALS 2021; 11:nano11061439. [PMID: 34072520 PMCID: PMC8228277 DOI: 10.3390/nano11061439] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/23/2021] [Accepted: 05/24/2021] [Indexed: 12/23/2022]
Abstract
The encapsulation of pomegranate peel extract (PPE) in chitosan nanoparticles (CSNPs) is an advantageous strategy to protect sensitive constituents of the extract. This study was aimed to develop PPE-loaded CSNPs and characterize their physical, structural morphology, antioxidant and antimicrobial properties. Spherical NPs were successfully synthesized with a mean diameter of 174–898 nm, a zeta potential (ZP) of +3 – +36 mV, an encapsulation efficiency (EE) of 26–70%, and a loading capacity (LC) of 14–21% depending on their loaded extract concentrations. Based on these results, CSNPs with chitosan:PPE ratio of 1:0.50 (w/w) exhibited good physical stability (ZP = 27 mV), the highest loading (LC = 20%) and desirable encapsulation efficiency (EE = 51%), and thus, selected as optimally loaded NPs. The FTIR analysis of PPE-CSNPs demonstrated no spectral changes indicating no possible chemical interaction between the PPE and CSNPs, which confirms that the PPE was physically entrapped within NPs. Moreover, FTIR spectra of pure PPE showed specific absorption bands (at 3293–3450 cm−1) attributed to the incidence of phenolic compounds, such as tannic acid, ellagic acid and gallic acid. Total phenolic content (TPC) and antioxidant analysis of selected CSNPs revealed that the encapsulated NPs had significantly lower TPC and antioxidant activity than those of pure PPE, indicating that CSNPs successfully preserved PPE from rapid release during the measurements. Antibacterial tests indicated that pure PPE and PPE-loaded CSNPs effectively retarded the growth of Gram-positive S. aureus with a minimum inhibitory concentration (MIC) of 0.27 and 1.1 mg/mL, respectively. Whereas Gram-negative E. coli, due to its protective cell membrane, was not retarded by pure PPE and PPE-CSNPs at the MIC values tested in this study. Gas chromatography-mass spectroscopy analysis confirmed the incidence of various phytochemicals, including phenolic compounds, fatty acids, and furfurals, with possible antioxidant or antimicrobial properties. Overall, CSNPs can be regarded as suitable nanomaterials for the protection and controlled delivery of natural antioxidants/antimicrobials, such as PPE in food packaging applications.
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Tien ND, Lyngstadaas SP, Mano JF, Blaker JJ, Haugen HJ. Recent Developments in Chitosan-Based Micro/Nanofibers for Sustainable Food Packaging, Smart Textiles, Cosmeceuticals, and Biomedical Applications. Molecules 2021; 26:2683. [PMID: 34063713 PMCID: PMC8125268 DOI: 10.3390/molecules26092683] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 04/27/2021] [Accepted: 05/01/2021] [Indexed: 02/07/2023] Open
Abstract
Chitosan has many useful intrinsic properties (e.g., non-toxicity, antibacterial properties, and biodegradability) and can be processed into high-surface-area nanofiber constructs for a broad range of sustainable research and commercial applications. These nanofibers can be further functionalized with bioactive agents. In the food industry, for example, edible films can be formed from chitosan-based composite fibers filled with nanoparticles, exhibiting excellent antioxidant and antimicrobial properties for a variety of products. Processing 'pure' chitosan into nanofibers can be challenging due to its cationic nature and high crystallinity; therefore, chitosan is often modified or blended with other materials to improve its processability and tailor its performance to specific needs. Chitosan can be blended with a variety of natural and synthetic polymers and processed into fibers while maintaining many of its intrinsic properties that are important for textile, cosmeceutical, and biomedical applications. The abundance of amine groups in the chemical structure of chitosan allows for facile modification (e.g., into soluble derivatives) and the binding of negatively charged domains. In particular, high-surface-area chitosan nanofibers are effective in binding negatively charged biomolecules. Recent developments of chitosan-based nanofibers with biological activities for various applications in biomedical, food packaging, and textiles are discussed herein.
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Affiliation(s)
- Nguyen D. Tien
- Department of Biomaterials, Institute of Clinical Dentistry, University of Oslo, 0317 Oslo, Norway; (N.D.T.); (S.P.L.)
| | - Ståle Petter Lyngstadaas
- Department of Biomaterials, Institute of Clinical Dentistry, University of Oslo, 0317 Oslo, Norway; (N.D.T.); (S.P.L.)
| | - João F. Mano
- CICECO–Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Jonathan James Blaker
- Department of Biomaterials, Institute of Clinical Dentistry, University of Oslo, 0317 Oslo, Norway; (N.D.T.); (S.P.L.)
- Department of Materials and Henry Royce Institute, The University of Manchester, Manchester M13 9PL, UK
| | - Håvard J. Haugen
- Department of Biomaterials, Institute of Clinical Dentistry, University of Oslo, 0317 Oslo, Norway; (N.D.T.); (S.P.L.)
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Hemmati F, Bahrami A, Esfanjani AF, Hosseini H, McClements DJ, Williams L. Electrospun antimicrobial materials: Advanced packaging materials for food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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60
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Nunes YL, de Menezes FL, de Sousa IG, Cavalcante ALG, Cavalcante FTT, da Silva Moreira K, de Oliveira ALB, Mota GF, da Silva Souza JE, de Aguiar Falcão IR, Rocha TG, Valério RBR, Fechine PBA, de Souza MCM, Dos Santos JCS. Chemical and physical Chitosan modification for designing enzymatic industrial biocatalysts: How to choose the best strategy? Int J Biol Macromol 2021; 181:1124-1170. [PMID: 33864867 DOI: 10.1016/j.ijbiomac.2021.04.004] [Citation(s) in RCA: 71] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 04/02/2021] [Accepted: 04/03/2021] [Indexed: 12/16/2022]
Abstract
Chitosan is one of the most abundant natural polymer worldwide, and due to its inherent characteristics, its use in industrial processes has been extensively explored. Because it is biodegradable, biocompatible, non-toxic, hydrophilic, cheap, and has good physical-chemical stability, it is seen as an excellent alternative for the replacement of synthetic materials in the search for more sustainable production methodologies. Thus being, a possible biotechnological application of Chitosan is as a direct support for enzyme immobilization. However, its applicability is quite specific, and to overcome this issue, alternative pretreatments are required, such as chemical and physical modifications to its structure, enabling its use in a wider array of applications. This review aims to present the topic in detail, by exploring and discussing methods of employment of Chitosan in enzymatic immobilization processes with various enzymes, presenting its advantages and disadvantages, as well as listing possible chemical modifications and combinations with other compounds for formulating an ideal support for this purpose. First, we will present Chitosan emphasizing its characteristics that allow its use as enzyme support. Furthermore, we will discuss possible physicochemical modifications that can be made to Chitosan, mentioning the improvements obtained in each process. These discussions will enable a comprehensive comparison between, and an informed choice of, the best technologies concerning enzyme immobilization and the application conditions of the biocatalyst.
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Affiliation(s)
- Yale Luck Nunes
- Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará, Campus do Pici, Bloco 940, CEP 60455760 Fortaleza, CE, Brazil
| | - Fernando Lima de Menezes
- Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará, Campus do Pici, Bloco 940, CEP 60455760 Fortaleza, CE, Brazil
| | - Isamayra Germano de Sousa
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção CEP 62790970, CE, Brazil
| | - Antônio Luthierre Gama Cavalcante
- Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará, Campus do Pici, Bloco 940, CEP 60455760 Fortaleza, CE, Brazil
| | | | - Katerine da Silva Moreira
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, Fortaleza CEP 60455760, CE, Brazil
| | - André Luiz Barros de Oliveira
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, Fortaleza CEP 60455760, CE, Brazil
| | - Gabrielly Ferreira Mota
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção CEP 62790970, CE, Brazil
| | - José Erick da Silva Souza
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção CEP 62790970, CE, Brazil
| | - Italo Rafael de Aguiar Falcão
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção CEP 62790970, CE, Brazil
| | - Thales Guimaraes Rocha
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção CEP 62790970, CE, Brazil
| | - Roberta Bussons Rodrigues Valério
- Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará, Campus do Pici, Bloco 940, CEP 60455760 Fortaleza, CE, Brazil
| | - Pierre Basílio Almeida Fechine
- Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará, Campus do Pici, Bloco 940, CEP 60455760 Fortaleza, CE, Brazil
| | - Maria Cristiane Martins de Souza
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção CEP 62790970, CE, Brazil
| | - José C S Dos Santos
- Instituto de Engenharias e Desenvolvimento Sustentável, Universidade da Integração Internacional da Lusofonia Afro-Brasileira, Campus das Auroras, Redenção CEP 62790970, CE, Brazil; Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, Fortaleza CEP 60455760, CE, Brazil.
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Sameen DE, Ahmed S, Lu R, Li R, Dai J, Qin W, Zhang Q, Li S, Liu Y. Electrospun nanofibers food packaging: trends and applications in food systems. Crit Rev Food Sci Nutr 2021; 62:6238-6251. [PMID: 33724097 DOI: 10.1080/10408398.2021.1899128] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Food safety is a bottleneck problem. In order to provide information about advanced and unique food packaging technique, this study summarized the advancements of electrospinning technique. Food packaging is a multidisciplinary area involving food science, food engineering, food chemistry, and food microbiology, and the interest in maintaining the freshness and quality of foods has grown considerably. For this purpose, electrospinning technology has gained much attention due to its unique functions and superior processing. Sudden advancements of electrospinning have been rapidly incorporated into research. This review summarized some latest information about food packaging and different materials used for the packaging of various foods such as fruits, vegetables, meat, and processed items. Also, the use of electrospinning and materials used for the formation of nanofibers are discussed in detail. However, in food industry, the application of electrospun nanofibers is still in its infancy. In this study, different parameters, structures of nanofibers, features and fundamental properties are described briefly, while polymers fabricated through electrospinning with advances in food packaging films are described in detail. Moreover, this comprehensive review focuses on the polymers used for the electrospinning of nanofibers as packaging films and their applications for variety of foods. This will be a valuable source of information for researchers studying various polymers for electrospinning for application in the food packaging industry.
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Affiliation(s)
- Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Rui Lu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Rui Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China.,California Nano Systems Institute, University of California, Los Angeles, CA, USA
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62
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Antibacterial and Antioxidant Gelatin Nanofiber Scaffold Containing Ethanol Extract of Pomegranate Peel: Design, Characterization and In Vitro Assay. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02616-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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63
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Belgacem I, Li Destri Nicosia MG, Pangallo S, Abdelfattah A, Benuzzi M, Agosteo GE, Schena L. Pomegranate Peel Extracts as Safe Natural Treatments to Control Plant Diseases and Increase the Shelf-Life and Safety of Fresh Fruits and Vegetables. PLANTS (BASEL, SWITZERLAND) 2021; 10:453. [PMID: 33673670 PMCID: PMC7997167 DOI: 10.3390/plants10030453] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/20/2021] [Accepted: 02/23/2021] [Indexed: 11/16/2022]
Abstract
Although the Green Revolution was a milestone in agriculture, it was accompanied by intensive use of synthetic pesticides, which has raised serious concerns due to their impact on human and environmental health. This is increasingly stimulating the search for safer and more eco-friendly alternative means to control plant diseases and prevent food spoilage. Among the proposed alternatives, pomegranate peel extracts (PPEs) are very promising because of their high efficacy. In the present review, we discuss the complex mechanisms of action that include direct antimicrobial activity and induction of resistance in treated plant tissues and highlight the importance of PPE composition in determining their activity. The broad spectrum of activity, wide range of application and high efficiency of PPEs against bacterial, fungal and viral plant pathogens suggest a potential market not only restricted to organic production but also integrated farming systems. Considering that PPEs are non-chemical by-products of the pomegranate industry, they are perceived as safe by the public and may be integrated in circular economy strategies. This will likely encourage agro-pharmaceutical industries to develop commercial formulations and speed up the costly process of registration.
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Affiliation(s)
- Imen Belgacem
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Maria G. Li Destri Nicosia
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Sonia Pangallo
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Ahmed Abdelfattah
- Institute of Environmental Biotechnology, Graz University of Technology, A-8010 Graz, Austria;
| | - Massimo Benuzzi
- BIOGARD, Division of CBC (Europe) srl, 24050 Bergamo, Italy;
| | - Giovanni E. Agosteo
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
| | - Leonardo Schena
- Dipartimento di Agraria, Università Mediterranea, 89122 Reggio Calabria, Italy; (I.B.); (M.G.L.D.N.); (S.P.); (G.E.A.)
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Patiño Vidal C, López de Dicastillo C, Rodríguez-Mercado F, Guarda A, Galotto MJ, Muñoz-Shugulí C. Electrospinning and cyclodextrin inclusion complexes: An emerging technological combination for developing novel active food packaging materials. Crit Rev Food Sci Nutr 2021; 62:5495-5510. [PMID: 33605809 DOI: 10.1080/10408398.2021.1886038] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
This review was focused on describing the combination of electrospinning and cyclodextrin inclusion complexes as one of the newest alternatives for the development of food packaging materials with antimicrobial and/or antioxidant properties. The advantages of this technological combination, the routes to design the active materials, the characterization and application of such materials were reviewed. Electrospinning has allowed developing active packaging materials composed by fibrillary structures with a high ratio surface-to-volume. On the other hand, cyclodextrin inclusion complexes have maintained the properties of active compounds when they have been incorporated in packaging materials. Both methods have been recently combined and novel active food packaging materials have been obtained through three different routes. Polymeric solutions containing preformed (route 1) or in-situ formed (route 2) cyclodextrin inclusion complexes have been electrospun to obtain packaging materials. Furthermore, cyclodextrin inclusion complexes solutions have been directly electrospun (route 3) in order to produce those materials. The developed packaging materials have exhibited a high active compound loading with a long lasting release. Therefore, the protection of different foodstuff against microbial growth, oxidation and quality decay as well as the maintenance of their physical and sensory properties have been achieved when those materials were applied as active packaging.
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Affiliation(s)
- Cristian Patiño Vidal
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
| | - Carol López de Dicastillo
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
| | - Francisco Rodríguez-Mercado
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
| | - Cristina Muñoz-Shugulí
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
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65
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Muñoz-Shugulí C, Vidal CP, Cantero-López P, Lopez-Polo J. Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.020] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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66
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Yildiz E, Sumnu G, Kahyaoglu LN. Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package. Int J Biol Macromol 2020; 170:437-446. [PMID: 33383083 DOI: 10.1016/j.ijbiomac.2020.12.160] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 12/17/2020] [Accepted: 12/21/2020] [Indexed: 01/01/2023]
Abstract
Intelligent packaging is important to get information about real time quality of foods. The objective of this study was to develop an electrospun nanofiber halochromic pH sensor film using curcumin, chitosan (CS) and polyethylene oxide (PEO) to monitor chicken freshness. Conductivity and rheological behavior of CS/PEO/curcumin solutions were measured to understand the effect of solution properties on the morphology of the fibers. The morphological characteristics of nanofiber films were investigated by Field Emission Scanning Electron Microscopy (FESEM). Average diameter of the fibers was found to be between 283 ± 27 nm and 338 ± 35 nm. It was concluded that increasing CS amount in nanofibers decreased the diameter of the fibers. Thermal analysis and water vapor permeability features of the pH sensor were also examined. Color changes of curcumin loaded CS/PEO nanofiber film was evaluated on chicken breast package at 4 °C. The color of nanofiber film changed from bright yellow to reddish color which provided an opportunity to detect color changes by even the naked eyes of the untrained consumer. As a quality indicator, surface pH changes of the chicken breast and TVB-N (total volatile basic nitrogen) were measured. At the end of the day 5, pH value of 6.53 ±0.08 and TVB-N concentration of 23.45 ±3.35 mg/100 g indicated that food was at the edge of the acceptance level. As a result, curcumin loaded nanofiber satisfied the expectation and gave an opportunity to visualize real time monitoring of chicken spoilage.
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Affiliation(s)
- Eda Yildiz
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey.
| | - Gulum Sumnu
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey.
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67
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Ahmed S, Sameen DE, Lu R, Li R, Dai J, Qin W, Liu Y. Research progress on antimicrobial materials for food packaging. Crit Rev Food Sci Nutr 2020; 62:3088-3102. [DOI: 10.1080/10408398.2020.1863327] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Dur E. Sameen
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Rui Lu
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Rui Li
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya’an, China
- California NanoSystems Institute, University of California, Los Angeles, CA, USA
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68
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Antimicrobial Activity of Pomegranate Peel and Its Applications on Food Preservation. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8850339] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Pomegranate (Punica granatum L.) fruit is being cultivated since the civilization is known, and its production and consumption have been increased since the last century due to the scientific confirmation of its health benefits. Pomegranate fruits, fruit juice, its seeds, and peels are known to have higher contents of bioactive compounds, viz., phenolic acids, flavonoids, and hydrolysable tannins. The peels of pomegranate fruits are the major by-products produced during food processing of pomegranate enriched in antioxidants and broad-spectrum antimicrobial agents and can prevent food deterioration even. This health potential of pomegranate is known to vary significantly upon the varieties, growing conditions, cultivation practices, stages of the development, and the extraction methods. Herein, the biochemical composition of the pomegranate peel extract (PPE), its efficacy in food preservation, and antimicrobial activities are discussed to provide a comprehensive guide for farmers, food processing, and storage sectors and academia.
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69
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Motelica L, Ficai D, Ficai A, Oprea OC, Kaya DA, Andronescu E. Biodegradable Antimicrobial Food Packaging: Trends and Perspectives. Foods 2020; 9:E1438. [PMID: 33050581 PMCID: PMC7601795 DOI: 10.3390/foods9101438] [Citation(s) in RCA: 111] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 10/01/2020] [Accepted: 10/07/2020] [Indexed: 02/07/2023] Open
Abstract
This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package's antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.
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Affiliation(s)
- Ludmila Motelica
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Denisa Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Anton Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
| | - Ovidiu Cristian Oprea
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Durmuş Alpaslan Kaya
- Department of Field Crops, Faculty of Agriculture, Hatay Mustafa Kemal University, 31030 Antakya Hatay, Turkey;
| | - Ecaterina Andronescu
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
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70
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Menazea A, Ahmed M. Wound healing activity of Chitosan/Polyvinyl Alcohol embedded by gold nanoparticles prepared by nanosecond laser ablation. J Mol Struct 2020. [DOI: 10.1016/j.molstruc.2020.128401] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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71
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Potrč S, Kraševac Glaser T, Vesel A, Poklar Ulrih N, Fras Zemljič L. Two-Layer Functional Coatings of Chitosan Particles with Embedded Catechin and Pomegranate Extracts for Potential Active Packaging. Polymers (Basel) 2020; 12:E1855. [PMID: 32824930 PMCID: PMC7565671 DOI: 10.3390/polym12091855] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 08/13/2020] [Accepted: 08/17/2020] [Indexed: 01/19/2023] Open
Abstract
Two-layer functional coatings for polyethylene (PE) and polypropylene (PP) films were developed for the active packaging concept. Prior to coating, the polymer films were activated by O2 and NH3 plasma to increase their surface free energy and to improve the binding capacity and stability of the coatings. The first layer was prepared from a macromolecular chitosan solution, while the second (upper) layer contained chitosan particles with embedded catechin or pomegranate extract. Functionalized films were analyzed physico-chemically to elemental composition using ATR-FTIR spectroscopy and XPS. Further, oxygen permeability and wettability (Contact Angle) were examined. The antimicrobial properties were analyzed by the standard ISO 22196 method, while the antioxidative properties were determined with an ABTS assay. Functionalized films show excellent antioxidative and antimicrobial efficacy. A huge decrease in oxygen permeability was achieved in addition. Moreover, a desorption experiment was also performed, confirming that the migration profile of a compound from the surfaces was in accordance with the required overall migration limit. All these properties indicate the great potential of the developed active films/foils for end-uses in food packaging.
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Affiliation(s)
- Sanja Potrč
- Laboratory for Characterization and Processing of Polymers, Faculty of Mechanical Engineering, University of Maribor, Smetanova 17, SI-2000 Maribor, Slovenia; (S.P.); (T.K.G.)
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, SI-2000 Maribor, Slovenia
| | - Tjaša Kraševac Glaser
- Laboratory for Characterization and Processing of Polymers, Faculty of Mechanical Engineering, University of Maribor, Smetanova 17, SI-2000 Maribor, Slovenia; (S.P.); (T.K.G.)
| | - Alenka Vesel
- Department of Surface Engineering and Optoelectronics, Jožef Stefan Institute, Teslova 30, SI-1000 Ljubljana, Slovenia;
| | - Nataša Poklar Ulrih
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia;
| | - Lidija Fras Zemljič
- Laboratory for Characterization and Processing of Polymers, Faculty of Mechanical Engineering, University of Maribor, Smetanova 17, SI-2000 Maribor, Slovenia; (S.P.); (T.K.G.)
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72
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Introducing nano/microencapsulated bioactive ingredients for extending the shelf-life of food products. Adv Colloid Interface Sci 2020; 282:102210. [PMID: 32726708 DOI: 10.1016/j.cis.2020.102210] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 05/07/2020] [Accepted: 07/04/2020] [Indexed: 12/31/2022]
Abstract
The shelf-life of foods is affected by several aspects, mainly chemical and microbial events, resulting in a considerable decline in consumer's acceptance. There is an increasing interest to substitute synthetic preservatives with the plant-based bioactive ingredients which are safe and natural. However, full implementation of this replacement is postponed by some challenges associated with bioactive ingredients, including their low chemical stability, off-flavor, low solubility, and short-term effectiveness. Encapsulation could overcome these limitations. The present review explains current trends in applying natural encapsulated ingredients for food preservation based on a classified description including essential oils, plant extracts, phenolics, carotenoids, etc. and their application for extending food shelf-life mostly dealing with antimicrobial, ant-browning and antioxidant properties. Encapsulation techniques, especially nanoencapsulation, is a promising strategy to overcome their limitations. Moreover, better results are obtained using a combination of proteins and polysaccharides as wall materials than single polymers. The encapsulation method and type of encapsulants highly influences the releasing mechanism and physicochemical properties of bioactive ingredients. These factors together with optimizing the conditions of encapsulation process leads to a cost-effective and well encapsulated ingredient which is more efficient than its free form in shelf-life improvement. It has been shown that the well-designed encapsulation systems, finally, boost the shelf-life-promoting functions of the bioactive ingredients, mostly due to enhancing their solubility, homogeneity in food matrices and contact surface with deteriorative agents, and providing their prolonged presence over food storage and processing via increasing the thermal and processing stability of bioactive compounds, as well as controlling their release on food surfaces, or/and within food packages. To this end and given the numerous wall and bioactive core substances available, further studies are needed to evaluate the efficiency of many encapsulated forms of both conventional and novel bioactive ingredients in food shelf-life extending since the interactions and anti-spoiling behaviors of the ingredients in various encapsulation systems and foodstuffs are highly variable that should be optimized and characterized before any industrial application.
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73
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Tian B, Liu Y. Chitosan‐based biomaterials: From discovery to food application. POLYM ADVAN TECHNOL 2020. [DOI: 10.1002/pat.5010] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Bingren Tian
- College of Chemistry and Chemical Engineering Xinjiang University Urumqi, Xinjiang China
| | - Yumei Liu
- College of Chemistry and Chemical Engineering Xinjiang University Urumqi, Xinjiang China
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74
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Biodegradable zein active film containing chitosan nanoparticle encapsulated with pomegranate peel extract for food packaging. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100511] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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