51
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Effect of cinnamaldehyde nanoemulsion on the microbiological property of sausage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01327-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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52
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Braich AK, Kaur G, Singh A, Dar B. Amla
essential oil‐based nano‐coatings of Amla fruit: Analysis of morphological, physiochemical, enzymatic parameters and shelflife extension. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Gurkirat Kaur
- Electron Microscopy and Nanoscience Lab Punjab Agricultural University Ludhiana
| | - Arashdeep Singh
- Dept of Food Science and Technology Punjab Agricultural University Ludhiana
| | - B.N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora Srinagar
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53
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Kong I, Degraeve P, Pui LP. Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation-A Review. Foods 2022; 11:555. [PMID: 35206032 PMCID: PMC8871330 DOI: 10.3390/foods11040555] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/19/2022] [Accepted: 01/19/2022] [Indexed: 02/04/2023] Open
Abstract
Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. This review provides an overview of the physico-chemical and mechanical properties of polysaccharide-based edible films incorporated with EOs nanoemulsions and of their application to the preservation of different food types. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation.
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Affiliation(s)
- Ianne Kong
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia;
| | - Pascal Degraeve
- BioDyMIA Research Unit, Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 rue Henri de Boissieu, F-01 000 Bourg en Bresse, France;
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia;
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54
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Vargas-Torrico MF, von Borries-Medrano E, Valle-Guadarrama S, Aguilar-Méndez MA. Development of gelatin-carboxymethylcellulose coatings incorporated with avocado epicarp and coconut endocarp extracts to control fungal growth in strawberries for shelf-life extension. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2021.2024607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Maria Fernanda Vargas-Torrico
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, Ciudad de México, México
| | - Erich von Borries-Medrano
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, Ciudad de México, México
| | | | - Miguel A. Aguilar-Méndez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, Ciudad de México, México
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55
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Ghosh M, Singh AK. Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives. PROGRESS IN ORGANIC COATINGS 2022; 163:106632. [PMID: 34931104 PMCID: PMC8674086 DOI: 10.1016/j.porgcoat.2021.106632] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/08/2021] [Accepted: 11/17/2021] [Indexed: 05/25/2023]
Abstract
Fresh fruits are prioritized needs in order to fulfill the required health benefits for human beings. However, some essential fruits are highly perishable with very short shelf-life during storage because of microbial growth and infections. Thus improvement of fruits shelf-life is a serious concern for their proper utlization without generation of huge amount of fruit-waste. Among various methods employed in extension of fruits shelf-life, design and fabrication of edible nanocoatings with antimicrobial activities have attracted considerable interest because of their enormous potential, novel functions, eco-friendly nature and good durability. In recent years, scientific communities have payed increased attention in the development of advanced antimicrobial edible coatings to prolong the postharvest shelf-life of fruits using hydrocolloids. In this review, we attempted to highlight the technical breakthrough and recent advancements in development of edible fruit coating by the application of various types of agro-industrial residues and different active nanomaterials incorporated into the coatings and their effects on shelf-life of perishable fruits. Improvements in highly desired functions such as antioxidant/antimicrobial activities and mechanical properties of edible coating to significantly control the gases (O2/CO2) permeation by the incorporation of nanoscale natural materials as well as metal nanoparticles are reviewed and discussed. In addition, by compiling recent knowledge, advantages of coatings on fruits for nutritional security during COVID-19 pandemic are also summarized along with the scientific challenges and insights for future developments in fabrication of engineered nanocoatings.
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Affiliation(s)
- Moushumi Ghosh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
| | - Arun Kumar Singh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
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56
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Özogul Y, El Abed N, Özogul F. Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria. Food Chem 2022; 368:130831. [PMID: 34403999 DOI: 10.1016/j.foodchem.2021.130831] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 08/03/2021] [Accepted: 08/07/2021] [Indexed: 12/31/2022]
Abstract
This research aimed to apply nanotechnology for nanoformulation of Laurus nobilis essential oil (EO) by ultrasonic emulsification method and characterization of nano-form: particle size, viscosity, polydispersity index, thermodynamic stability, and surface tension. The antimicrobial activity of laurel EO nanoemulsion (LEON) and laurel EO was also investigated against a panel of ten food-borne pathogens and fish spoilage bacteria. The GC-MS analysis of EO revealed that 1,8-Cineole was the main volatile compound. According to disc-diffusion results, LEON was more effective against Gram-positive pathogen bacteria of Staphylococcus aureus and Enterococcus faecalis than EO. Laurel oil demonstrated a higher inhibitory effect against fish spoilage bacteria (6.19 to 18.5 mm). The MICs values of LEON and laurel EO ranged from 6.25 to >25 mg/mL and from 1.56 to >25 mg/mL, respectively. Nanoemulsion and oil exhibited the best bactericidal activity against Pseudomonas luteola. Therefore, LEON can be developed as a natural antimicrobial agent in food industry.
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Affiliation(s)
- Yesim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia.
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
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57
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Naqash F, Masoodi F, Ayob O, Parvez S. Effect of active pectin edible coatings on the safety and quality of fresh‐cut apple. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15059] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Farah Naqash
- Department of Food Science and Technology University of Kashmir Srinagar J&K 190006 India
| | - F.A. Masoodi
- Department of Food Science and Technology University of Kashmir Srinagar J&K 190006 India
| | - Omeera Ayob
- Department of Food Technology School of Interdisciplinary Sciences and Technology Jamia Hamdard New Delhi 110062 India
| | - Sadaf Parvez
- Department of Food Science and Technology University of Kashmir Srinagar J&K 190006 India
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58
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Khezerlou A, Tavassoli M, Alizadeh Sani M, Mohammadi K, Ehsani A, McClements DJ. Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials. Polymers (Basel) 2021; 13:polym13244399. [PMID: 34960949 PMCID: PMC8707388 DOI: 10.3390/polym13244399] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 12/07/2021] [Accepted: 12/11/2021] [Indexed: 12/25/2022] Open
Abstract
There is great interest in developing biodegradable biopolymer-based packaging materials whose functional performance is enhanced by incorporating active compounds into them, such as light blockers, plasticizers, crosslinkers, diffusion blockers, antimicrobials, antioxidants, and sensors. However, many of these compounds are volatile, chemically unstable, water-insoluble, matrix incompatible, or have adverse effects on film properties, which makes them difficult to directly incorporate into the packaging materials. These challenges can often be overcome by encapsulating the active compounds within food-grade nanoparticles, which are then introduced into the packaging materials. The presence of these nanoencapsulated active compounds in biopolymer-based coatings or films can greatly improve their functional performance. For example, anthocyanins can be used as light-blockers to retard oxidation reactions, or they can be used as pH/gas/temperature sensors to produce smart indicators to monitor the freshness of packaged foods. Encapsulated botanical extracts (like essential oils) can be used to increase the shelf life of foods due to their antimicrobial and antioxidant activities. The resistance of packaging materials to external factors can be improved by incorporating plasticizers (glycerol, sorbitol), crosslinkers (glutaraldehyde, tannic acid), and fillers (nanoparticles or nanofibers). Nanoenabled delivery systems can also be designed to control the release of active ingredients (such as antimicrobials or antioxidants) into the packaged food over time, which may extend their efficacy. This article reviews the different kinds of nanocarriers available for loading active compounds into these types of packaging materials and then discusses their impact on the optical, mechanical, thermal, barrier, antioxidant, and antimicrobial properties of the packaging materials. Furthermore, it highlights the different kinds of bioactive compounds that can be incorporated into biopolymer-based packaging.
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Affiliation(s)
- Arezou Khezerlou
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
| | - Milad Tavassoli
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
| | - Mahmood Alizadeh Sani
- Food Safety and Hygiene Division, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
- Correspondence: (A.E.); (D.J.M.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence: (A.E.); (D.J.M.)
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59
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Coating of Tomatoes (Solanum lycopersicum L.) Employing Nanoemulsions Containing the Bioactive Compounds of Cactus Acid Fruits: Quality and Shelf Life. Processes (Basel) 2021. [DOI: 10.3390/pr9122173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study was aimed at evaluating the effect of a nanoemulsion containing the bioactive compounds of orange essential oil and xoconostle (Opuntia oligacantha C.F. Först) on maintaining and improving the quality of the shelf life of tomato fruits. The nanoemulsion was applied as a coating on the whole fruits during physiological maturity; the treatments were thus: Control 1 without coating (C1); Control 2 with food-grade mineral oil coating (C2); and nanoemulsions that were diluted with mineral oil at 2.5% (DN2.5), 5% (DN5), 10% (DN10), and 20% (DN20). Further, the following parameters were determined for 21 days: the percentage weight loss, firmness, colour, pH, titratable acidity, total soluble solids, ascorbic acid content, total phenols, flavonoids, tannins, antioxidant activities DPPH and ABTS, and the histological evaluation of the pericarp of the fruits. Significant differences (p < 0.05) were observed during the treatments; DN10 and DN20 obtained the best weight loss results (3.27 ± 0.31% and 3.71 ± 0.30%, respectively) compared with C1 and C2. The DN5 and DN20 textures exhibited the highest firmness (11.56 ± 0.33 and 11.89 ± 1.04 N, respectively). The antioxidant activity (DPPH on Day 21) was higher in the DN20 treatment (48.19 ± 0.95%) compared with in C1 (39.52 ± 0.30%) and C2 (38.14 ± 0.76%). Histological evaluation revealed that the nanoemulsion coating allowed a slower maturation of the cells in the pericarp of the fruits. The nanoemulsion, as a coat, improved the quality and valuable life of the tomato regarding its physicochemical and antioxidant properties, thus availing an effective alternative for conserving this fruit.
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60
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Developing a green film from locust bean gum/carboxycellulose nanocrystal for fruit preservation. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100072] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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61
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Evaluation of the effectivity of reuterin in pectin edible coatings to extend the shelf-life of strawberries during cold storage. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100760] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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62
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Das S, Ghosh A, Mukherjee A. Nanoencapsulation-Based Edible Coating of Essential Oils as a Novel Green Strategy Against Fungal Spoilage, Mycotoxin Contamination, and Quality Deterioration of Stored Fruits: An Overview. Front Microbiol 2021; 12:768414. [PMID: 34899650 PMCID: PMC8663763 DOI: 10.3389/fmicb.2021.768414] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Accepted: 10/27/2021] [Indexed: 11/30/2022] Open
Abstract
Currently, applications of essential oils for protection of postharvest fruits against fungal infestation and mycotoxin contamination are of immense interest and research hot spot in view of their natural origin and possibly being an alternative to hazardous synthetic preservatives. However, the practical applications of essential oils in broad-scale industrial sectors have some limitations due to their volatility, less solubility, hydrophobic nature, and easy oxidation in environmental conditions. Implementation of nanotechnology for efficient incorporation of essential oils into polymeric matrices is an emerging and novel strategy to extend its applicability by controlled release and to overcome its major limitations. Moreover, different nano-engineered structures (nanoemulsion, suspension, colloidal dispersion, and nanoparticles) developed by applying a variety of nanoencapsulation processes improved essential oil efficacy along with targeted delivery, maintaining the characteristics of food ingredients. Nanoemulsion-based edible coating of essential oils in fruits poses an innovative green alternative against fungal infestation and mycotoxin contamination. Encapsulation-based coating of essential oils also improves antifungal, antimycotoxigenic, and antioxidant properties, a prerequisite for long-term enhancement of fruit shelf life. Furthermore, emulsion-based coating of essential oil is also efficient in the protection of physicochemical characteristics, viz., firmness, titrable acidity, pH, weight loss, respiration rate, and total phenolic contents, along with maintenance of organoleptic attributes and nutritional qualities of stored fruits. Based on this scenario, the present article deals with the advancement in nanoencapsulation-based edible coating of essential oil with efficient utilization as a novel safe green preservative and develops a green insight into sustainable protection of fruits against fungal- and mycotoxin-mediated quality deterioration.
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Affiliation(s)
- Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, India
| | - Abhinanda Ghosh
- Department of Botany, Burdwan Raj College, Purba Bardhaman, India
| | - Arpan Mukherjee
- Institute of Environment and Sustainable Development, Banaras Hindu University, Varanasi, India
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63
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Jiang L, Luo Z, Liu H, Wang F, Li H, Gao H, Zhang H. Preparation and Characterization of Chitosan Films Containing Lychee ( Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging. Foods 2021; 10:foods10112834. [PMID: 34829115 PMCID: PMC8620354 DOI: 10.3390/foods10112834] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 11/11/2021] [Accepted: 11/15/2021] [Indexed: 01/11/2023] Open
Abstract
In this study, lychee (Litchi chinensis Sonn.) pericarp powder was added to chitosan (CHS) matrix to develop active packaging films, and their structure, physicochemical, antibacterial, antioxidant, and functional properties were investigated. FT-IR results showed that intermolecular hydrogen bonds were formed between CHS and polyphenols in lychee pericarp powder (LPP), and the intermolecular interaction interfered with the assembly of CHS into semi-crystal structure, which reduced the crystallinity of CHS film. Incorporation of LPP significantly reduced water vapor permeability, water solubility, swelling degree, and elongation at break of CHS film (p < 0.05). However, UV-visible light barrier, tensile strength, and antibacterial and antioxidant properties of CHS films were increased by LPP incorporation. CHS-LPP film remarkably lowered the weight loss, firmness, titratable acidity, and total soluble solids of fresh-cut apple after five days storage. CHS-LPP film packaging effectively inhibited the browning of fresh-cut apple and the reduction of polyphenol content in apple juice caused by polyphenol oxidase (PPO)-mediated oxidation during storage. Therefore, CHS-LPP films have great potential as food packaging material to ensure the quality and extend the shelf life of food products.
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Affiliation(s)
- Longwei Jiang
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (L.J.); (H.L.); (H.G.)
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Z.L.); (F.W.); (H.L.)
| | - Zhao Luo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Z.L.); (F.W.); (H.L.)
| | - Haibi Liu
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (L.J.); (H.L.); (H.G.)
| | - Fenghui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Z.L.); (F.W.); (H.L.)
| | - Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Z.L.); (F.W.); (H.L.)
| | - Hechen Gao
- College of Engineering, Northeast Agricultural University, Harbin 150030, China; (L.J.); (H.L.); (H.G.)
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Z.L.); (F.W.); (H.L.)
- Correspondence:
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64
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de Oliveira Filho JG, Miranda M, Ferreira MD, Plotto A. Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation. Foods 2021; 10:foods10102438. [PMID: 34681488 PMCID: PMC8535803 DOI: 10.3390/foods10102438] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/30/2021] [Accepted: 10/06/2021] [Indexed: 01/10/2023] Open
Abstract
Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications.
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Affiliation(s)
- Josemar Gonçalves de Oliveira Filho
- School of Pharmaceutical Sciences, São Paulo State University (UNESP), Rodovia Araraquara—Jaú Km 1, Araraquara 14800-903, SP, Brazil; (J.G.d.O.F.); (M.M.)
| | - Marcela Miranda
- School of Pharmaceutical Sciences, São Paulo State University (UNESP), Rodovia Araraquara—Jaú Km 1, Araraquara 14800-903, SP, Brazil; (J.G.d.O.F.); (M.M.)
| | - Marcos David Ferreira
- Embrapa Instrumentação, Rua XV de Novembro, 1452, São Carlos 13560-970, SP, Brazil
- Correspondence: (M.D.F.); (A.P.)
| | - Anne Plotto
- ARS Horticultural Research Laboratory, United States Department of Agriculture, 2001 South Rock Road, Fort Pierce, FL 34945, USA
- Correspondence: (M.D.F.); (A.P.)
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65
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Nanoemulsion of cinnamon essential oil Co-emulsified with hydroxypropyl-β-cyclodextrin and Tween-80: Antibacterial activity, stability and slow release performance. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101232] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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66
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Amiri S, Rezazad Bari L, Malekzadeh S, Amiri S, Mostashari P, Ahmadi Gheshlagh P. Effect of
Aloe vera
gel‐based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15960] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Saber Amiri
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| | - Laya Rezazad Bari
- Department of Horticultural Sciences Faculty of Agriculture and Natural Resources Mohaghegh Ardabili University Ardabil Iran
| | - Shahryar Malekzadeh
- Department of Food Science and Technology Faculty of Shahid Beheshti Urmia Branch, Technical and Vocational University (TVU) Urmia Iran
| | - Samaneh Amiri
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| | - Parisa Mostashari
- Nutrition and Food Sciences Research Center Tehran Medical Sciences Islamic Azad University Tehran Iran
| | - Parviz Ahmadi Gheshlagh
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
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67
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Kang SW, Hwang JH, Chung KH, Park SH. Evaluation of infrared assisted freeze drying for strawberry snacks: drying kinetics, energy efficiency and quality attributes. Food Sci Biotechnol 2021; 30:1087-1096. [PMID: 34471562 DOI: 10.1007/s10068-021-00949-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 07/05/2021] [Accepted: 07/12/2021] [Indexed: 10/20/2022] Open
Abstract
Feasibility of infrared assisted freeze drying (IRAFD) was evaluated for production of the strawberry snacks. Infrared (IR) radiation provided the driving force of ice sublimation during freeze drying (FD). Different IRAFD conditions were tested, including the continuous IRAFD-1.6 kW/m2 and IRAFD-1.6 kW/m2 at different weight reductions (20%, 40%, and 60%). Conventional FD had a total drying time of 691 ± 19 min, whereas continuous IRAFD significantly reduced the drying time to 309 ± 32 min. Continuous IRAFD also reduced the amount of consumed electrical energy by 42% compared to that of FD. A long duration of IR radiation produced a soft texture in the snacks. Drying kinetics were analyzed using various models, including the Page model, exponential model, and Henderson and Pabis model. The Page model provided the best fit to the experimental drying curve. This study showed the potential of IRAFD in producing value-added fruit snacks with good textural quality and efficient use of energy.
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Affiliation(s)
- Su Wang Kang
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea
| | - Jeong Hyeon Hwang
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea
| | - Kang Hyun Chung
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea
| | - Sung Hee Park
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea
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68
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Wardana AA, Kingwascharapong P, Tanaka F, Tanaka F. CuO nanoparticles/Indonesian cedarwood essential oil‐loaded chitosan coating film: characterisation and antifungal improvement against
Penicillium
spp. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15195] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ata Aditya Wardana
- Graduate School of Bioresource and Bioenvironmental Sciences Kyushu University 744 Motooka, Nishi‐ku, Fukuoka‐shi Fukuoka 819‐0395 Japan
- Food Technology Department Faculty of Engineering Bina Nusantara University Jakarta 1148 Indonesia
| | - Passakorn Kingwascharapong
- Graduate School of Bioresource and Bioenvironmental Sciences Kyushu University 744 Motooka, Nishi‐ku, Fukuoka‐shi Fukuoka 819‐0395 Japan
- Department of International Professional in Culinary Art Faculty of International Hospitality Industry Dusit Thani College Bangkok 10250 Thailand
| | - Fumina Tanaka
- Laboratory of Postharvest Science Faculty of Agriculture Kyushu University 744 Motooka, Nishi‐ku, Fukuoka‐shi Fukuoka W5‐873819‐0395 Japan
| | - Fumihiko Tanaka
- Laboratory of Postharvest Science Faculty of Agriculture Kyushu University 744 Motooka, Nishi‐ku, Fukuoka‐shi Fukuoka W5‐873819‐0395 Japan
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Jamali SN, Assadpour E, Feng J, Jafari SM. Natural antimicrobial-loaded nanoemulsions for the control of food spoilage/pathogenic microorganisms. Adv Colloid Interface Sci 2021; 295:102504. [PMID: 34384999 DOI: 10.1016/j.cis.2021.102504] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 07/27/2021] [Accepted: 08/04/2021] [Indexed: 02/07/2023]
Abstract
Both consumers and producers of food products are looking for natural ingredients and efficient formulation strategies to improve the shelf life of final products. Natural antimicrobial ingredients such as essential oils can be applied as alternatives to synthetic preservatives, but their main challenge is low stability, adverse effects on sensory properties, low solubility, high needed doses, etc. Formulation of these bioactive compounds into nanoemulsions can be an efficient strategy to improve their properties and practical applications in food products. In this review, after an overview on nanoemulsion formulation, ingredients and fabrication methods, different types of natural antimicrobial agents have been discussed briefly. In addition, properties and action mechanisms of antimicrobial-loaded nanoemulsions, along with their application in preservation and shelf life improvement of different food products have been explained. Finally, safety and regulatory issues of antimicrobial delivery via nanoemulsions have been examined. As a conclusion antimicrobial-loaded nanoemulsions can be promising candidates and alternatives for common synthetic preservatives in real food systems.
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70
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Xu Y, Hou K, Gao C, Feng X, Cheng W, Wu D, Meng L, Yang Y, Shen X, Zhang Y, Tang X. Characterization of chitosan film with cinnamon essential oil emulsion co-stabilized by ethyl-N α-lauroyl-l-arginate hydrochloride and hydroxypropyl-β-cyclodextrin. Int J Biol Macromol 2021; 188:24-31. [PMID: 34364935 DOI: 10.1016/j.ijbiomac.2021.08.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/26/2021] [Accepted: 08/01/2021] [Indexed: 10/20/2022]
Abstract
To improve the antimicrobial properties of chitosan films, cinnamon essential oil (CEO) nanoemulsion (1% and 3% v/v CEO) stabilized by ethyl-Nα-lauroyl-l-arginate hydrochloride (LAE) alone or co-stabilized by LAE and hydroxypropyl-β-cyclodextrin (HPCD) were incorporated into chitosan matrix. The micromorphology, physical and antimicrobial properties of the composite films were compared. The dense structure of the CEO nanoemulsion co-stabilized by LAE and HPCD reduced the water vapor permeability and water content. The incorporation of the CEO nanoemulsion co-stabilized by LAE and HPCD, reduced the adverse effects of CEO on the mechanical properties and microstructure of the film, and even slightly increased the tensile strength. In addition, the antimicrobial properties of chitosan films were enhanced due to the encapsulation and emulsification effect of HPCD and LAE on CEO. This work indicated that the prepared chitosan based edible films had the potential to be used in the field of food packaging to improve food safety.
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Affiliation(s)
- Yaoyao Xu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Kehong Hou
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiao Feng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Weiwei Cheng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Di Wu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Linghan Meng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yuling Yang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xinchun Shen
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yan Zhang
- Hebei Key Laboratory of Food Safety, Hebei Food Inspection and Research Institute, Shijiazhuang 050091, China
| | - Xiaozhi Tang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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71
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Zhang W, Jiang H, Rhim JW, Cao J, Jiang W. Effective strategies of sustained release and retention enhancement of essential oils in active food packaging films/coatings. Food Chem 2021; 367:130671. [PMID: 34343816 DOI: 10.1016/j.foodchem.2021.130671] [Citation(s) in RCA: 100] [Impact Index Per Article: 33.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 06/10/2021] [Accepted: 07/20/2021] [Indexed: 02/08/2023]
Abstract
Due to environmental issues caused by plastic packaging and growing consumer demand for fresh and safe food, there is a growing interest in antibacterial active food packaging films/coatings containing plant essential oils (EO). For the effective use of EO-incorporated active films/coatings, EO must be effectively integrated encapsulated in active films/coatings, and the integrated encapsulated EO must be released from active films/coatings slowly during storage to exhibit antibacterial effects more durable. Recently, several promising strategies have been proposed to improve the sustained release and retention enhancement of EO in active films/coatings, including particle encapsulation, nanoemulsion, Pickering emulsions, multilayer system, and electrospinning technology. This article reviewed the latest technologies of sustained release and retention enhancement strategies for encapsulating EO in active films/coatings. The advantages and disadvantages of these sustained release and retention enhancement strategies and their practical applications in food preservation are also introduced.
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Affiliation(s)
- Wanli Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Haitao Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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72
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Employing Nanoemulsions in Food Packaging: Shelf Life Enhancement. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09282-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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73
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Tang Y, Gao C, Zhang Y, Tang X. The microstructure and physiochemical stability of Pickering emulsions stabilized by chitosan particles coating with sodium alginate: Influence of the ratio between chitosan and sodium alginate. Int J Biol Macromol 2021; 183:1402-1409. [PMID: 34019920 DOI: 10.1016/j.ijbiomac.2021.05.098] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/13/2021] [Accepted: 05/15/2021] [Indexed: 01/21/2023]
Abstract
The purpose of this study was to further improve the physiochemical stability of the chitosan (CS) particle-stabilized Pickering emulsion by coating with sodium alginate (SA). The effect of different mass ratios of CS and SA (1:0.5-1:2) on the microstructure, rheology and the stability of the emulsions were comprehensively evaluated by various methods such as optical microscope, scanning electron microscope, rheometer, and low-field nuclear magnetism. The multilayer emulsion with low content of SA (CS:SA = 1:0.5) presented bridging flocculation. If SA concentration was high (CS:SA = 1:1-1:2), the surface of the Pickering emulsion droplets was completely covered by the SA. At this time, multilayer emulsion droplets became stable due to strong electrostatic and/or steric repulsion. Too high SA concentration (CS:GA = 1:2) might also promote the accumulation of moisture. In addition, the CS/SA multilayer emulsion showed higher coalescence stability under different environmental treatments but its creaming stability and flocculation stability were still sensitive to pH (2, 4 and 10), temperature (4 °C and 80 °C) and ionic strength (300-500 mM). In all, the addition of the proper level SA (CS:GA = 1:1-1:2) could increase the stability of CS particle-stabilized Pickering emulsion.
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Affiliation(s)
- Yang Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Yan Zhang
- Hebei Key Laboratory of Food Safety, Hebei Food Inspection and Research Institute, Shijiazhuang 050091, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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74
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Zhang X, Liu D, Jin TZ, Chen W, He Q, Zou Z, Zhao H, Ye X, Guo M. Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106570] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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75
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Shirzad H, Alirezalu A, Alirezalu K, Yaghoubi M, Ghorbani B, Pateiro M, Lorenzo JM. Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage. Metabolites 2021; 11:metabo11050256. [PMID: 33919369 PMCID: PMC8143293 DOI: 10.3390/metabo11050256] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/09/2021] [Accepted: 04/19/2021] [Indexed: 01/19/2023] Open
Abstract
Strawberry fruits are highly susceptible to cold burning, resulting in low storage periods at low temperatures. Plant extracts or essential oils (EOs) can potentially be used as preservatives in fruits throughout the refrigerated period. In the present study, the biochemicals, antioxidant characteristics, and shelf life of treated strawberries with Aloysia citrodora essential oil (ACEOs) were evaluated during keeping time. The treatments were produced as follows: T1, control; T2, 250 ppm ACEOs; T3, 500 ppm ACEOs; and T4, 750 ppm ACEOs. Total soluble solids (TSS), weight loss, titratable acidity (TA), antioxidant activity (DPPH assay), total phenolic (TPC), flavonoid and anthocyanin contents (TFC), and enzymes activity (peroxidase and ascorbate peroxidase) were evaluated during the refrigerated period (5 °C with relative humidity of 85–90% for 20 days). The results revealed that weight loss and TA were reduced in all treatments during storage, being that the rates were lower in samples treated with ACEOs. TPC, TFC, TSS, antioxidant, and enzymes activity were higher in treated fruits than control.
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Affiliation(s)
- Habib Shirzad
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia P.O. Box 165-5715944931, Iran; (H.S.); (A.A.); (B.G.)
| | - Abolfazl Alirezalu
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia P.O. Box 165-5715944931, Iran; (H.S.); (A.A.); (B.G.)
| | - Kazem Alirezalu
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 51666, Iran;
| | - Milad Yaghoubi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51666, Iran;
| | - Bahareh Ghorbani
- Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia P.O. Box 165-5715944931, Iran; (H.S.); (A.A.); (B.G.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia No. 4, San Cibrao das Viñas, 32900 Ourense, Spain;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia No. 4, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence:
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76
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Yang R, Miao J, Shen Y, Cai N, Wan C, Zou L, Chen C, Chen J. Antifungal effect of cinnamaldehyde, eugenol and carvacrol nanoemulsion against Penicillium digitatum and application in postharvest preservation of citrus fruit. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110924] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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77
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Huang H, Wang D, Belwal T, Dong L, Lu L, Zou Y, Li L, Xu Y, Luo Z. A novel W/O/W double emulsion co-delivering brassinolide and cinnamon essential oil delayed the senescence of broccoli via regulating chlorophyll degradation and energy metabolism. Food Chem 2021; 356:129704. [PMID: 33831827 DOI: 10.1016/j.foodchem.2021.129704] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 02/06/2023]
Abstract
The postharvest senescence accompanied by yellowing limited the shelf-life of broccoli. In this study, we developed a novel W/O/W double emulsion co-delivering brassinolide and cinnamon essential oil and applied it to broccoli for preservation. Results showed that double emulsion prepared by whey protein concentrate-high methoxyl pectin (1:3) exhibited best storage stability with largest particle size (581.30 nm), lowest PDI (0.23) and zeta potential (-40.31 mV). This double emulsion also exhibited highest encapsulation efficiency of brassinolide (92%) and cinnamon essential oil (88%). The broccoli coated with double emulsion maintained higher chlorophyll contents and activities of chlorophyllase and magnesium-dechelatase were reduced by 9% and 24%, respectively. The energy metabolic enzymes (SDH, CCO, H+-ATPase, Ca2+-ATPase) were also activated, inducing higher level of ATP and energy charge. These results demonstrated W/O/W double emulsion co-delivering brassinolide and cinnamon essential delayed the senescence of broccoli via regulating chlorophyll degradation and energy metabolism.
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Affiliation(s)
- Hao Huang
- Zhejiang University, College of Biosystems Engineering and Food Science, Ningbo Research Institute, Yuhangtang Road 866, Hangzhou 310058, People's Republic of China
| | - Di Wang
- Zhejiang University, College of Biosystems Engineering and Food Science, Ningbo Research Institute, Yuhangtang Road 866, Hangzhou 310058, People's Republic of China
| | - Tarun Belwal
- Zhejiang University, College of Biosystems Engineering and Food Science, Ningbo Research Institute, Yuhangtang Road 866, Hangzhou 310058, People's Republic of China
| | - Li Dong
- Zhejiang University, College of Biosystems Engineering and Food Science, Ningbo Research Institute, Yuhangtang Road 866, Hangzhou 310058, People's Republic of China
| | - Ling Lu
- Zhejiang University, College of Biosystems Engineering and Food Science, Ningbo Research Institute, Yuhangtang Road 866, Hangzhou 310058, People's Republic of China
| | - Ying Zou
- Wenzhou Vocational College of Science and Technology, Wenzhou 325000, People's Republic of China
| | - Li Li
- Zhejiang University, College of Biosystems Engineering and Food Science, Ningbo Research Institute, Yuhangtang Road 866, Hangzhou 310058, People's Republic of China
| | - Yanqun Xu
- Zhejiang University, College of Biosystems Engineering and Food Science, Ningbo Research Institute, Yuhangtang Road 866, Hangzhou 310058, People's Republic of China.
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Ningbo Research Institute, Yuhangtang Road 866, Hangzhou 310058, People's Republic of China; Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou 310058, People's Republic of China; Fuli Institute of Food Science, Hangzhou 310058, People's Republic of China.
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78
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McClements DJ, Das AK, Dhar P, Nanda PK, Chatterjee N. Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.643208] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
There is increasing interest in the use of natural preservatives (rather than synthetic ones) for maintaining the quality and safety of foods due to their perceived environmental and health benefits. In particular, plant-based antimicrobials are being employed to protect against microbial spoilage, thereby improving food safety, quality, and shelf-life. However, many natural antimicrobials cannot be utilized in their free form due to their chemical instability, poor dispersibility in food matrices, or unacceptable flavor profiles. For these reasons, encapsulation technologies, such as nanoemulsions, are being developed to overcome these hurdles. Indeed, encapsulation of plant-based preservatives can improve their handling and ease of use, as well as enhance their potency. This review highlights the various kinds of plant-based preservatives that are available for use in food applications. It then describes the methods available for forming nanoemulsions and shows how they can be used to encapsulate and deliver plant-based preservatives. Finally, potential applications of nano-emulsified plant-based preservatives for improving food quality and safety are demonstrated in the meat, fish, dairy, and fresh produce areas.
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79
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Preparation of cinnamaldehyde-loaded polyhydroxyalkanoate/chitosan porous microspheres with adjustable controlled-release property and its application in fruit preservation. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100596] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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80
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Magri A, Petriccione M, Cerqueira MA, Gutiérrez TJ. Self-assembled lipids for food applications: A review. Adv Colloid Interface Sci 2020; 285:102279. [PMID: 33070103 DOI: 10.1016/j.cis.2020.102279] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 09/23/2020] [Accepted: 09/23/2020] [Indexed: 02/06/2023]
Abstract
Lipids play an important role in human nutrition. Several foodstuffs can be manufactured from the simple, compound and derived lipids. In particular, the use of self-assembled lipids (SLs, e.g. self-assembled L-α-lecithin) has brought great attention for the development of tailored, tuned and targeted colloidal structures loading degradation-sensitive substances with valuable antimicrobial, antioxidant and nutraceutical properties for food applications. For example, polyunsaturated fatty acids (PUFAs) and essential oils can be protected from degradation, thus improving their bioavailability in general terms in consumers. From a nanotechnological point of view, SLs allow the development of advanced and multifaceted architectures, in which each molecule of them are used as building blocks to obtain designed and ordered structures. It is important to note before beginning this review, that simple and compound lipids are the main SLs, while essential fatty acids and derived lipids in general have been considered by many research groups as the bulk loaded substances within several structures from self-assembled carbohydrates, proteins and lipids. However, this review paper is addressed on the analysis of the lipid-lipid self-assembly. Lipids can be self-assembled into various structures (micelles, vesicular systems, lyotropic liquid crystals, oleogels and films) to be used in different food applications: coatings, controlled and sustained release materials, emulsions, functional foods, etc. SLs can be obtained via non-covalent chemical interactions, primarily by hydrogen, hydrophilic and ionic bonding, which are influenced by the conditions of ionic strength, pH, temperature, among others. This manuscript aims to give an analysis of the specific state-of-the-art of SLs for food applications, based primarily on the literature reported in the past five years.
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81
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Barra A, Santos JDC, Silva MRF, Nunes C, Ruiz-Hitzky E, Gonçalves I, Yildirim S, Ferreira P, Marques PAAP. Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2077. [PMID: 33096705 PMCID: PMC7589102 DOI: 10.3390/nano10102077] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/12/2020] [Accepted: 10/16/2020] [Indexed: 02/07/2023]
Abstract
This review aims to showcase the current use of graphene derivatives, graphene-based nanomaterials in particular, in biopolymer-based composites for food packaging applications. A brief introduction regarding the valuable attributes of available and emergent bioplastic materials is made so that their contributions to the packaging field can be understood. Furthermore, their drawbacks are also disclosed to highlight the benefits that graphene derivatives can bring to bio-based formulations, from physicochemical to mechanical, barrier, and functional properties as antioxidant activity or electrical conductivity. The reported improvements in biopolymer-based composites carried out by graphene derivatives in the last three years are discussed, pointing to their potential for innovative food packaging applications such as electrically conductive food packaging.
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Affiliation(s)
- Ana Barra
- Department of Materials and Ceramic Engineering, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (A.B.); (J.D.C.S.); (M.R.F.S.)
- Department of Chemistry, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (C.N.); (I.G.)
- Materials Science Institute of Madrid, CSIC, c/Sor Juana Inés de la Cruz 3, 28049 Madrid, Spain;
| | - Jéssica D. C. Santos
- Department of Materials and Ceramic Engineering, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (A.B.); (J.D.C.S.); (M.R.F.S.)
- Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland;
| | - Mariana R. F. Silva
- Department of Materials and Ceramic Engineering, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (A.B.); (J.D.C.S.); (M.R.F.S.)
| | - Cláudia Nunes
- Department of Chemistry, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (C.N.); (I.G.)
| | - Eduardo Ruiz-Hitzky
- Materials Science Institute of Madrid, CSIC, c/Sor Juana Inés de la Cruz 3, 28049 Madrid, Spain;
| | - Idalina Gonçalves
- Department of Chemistry, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (C.N.); (I.G.)
| | - Selçuk Yildirim
- Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland;
| | - Paula Ferreira
- Department of Materials and Ceramic Engineering, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (A.B.); (J.D.C.S.); (M.R.F.S.)
| | - Paula A. A. P. Marques
- Department of Mechanical Engineering, TEMA—Centre for Mechanical Technology and Automation, University of Aveiro, 3810-193 Aveiro, Portugal
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82
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Effect of Some Citrus Essential Oils on Post-Harvest Shelf Life and Physicochemical Quality of Strawberries during Cold Storage. AGRONOMY-BASEL 2020. [DOI: 10.3390/agronomy10101466] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Utilization of essential oils alone or incorporation with edible films is an appropriate technique to conserve the quality attributes and reduce post-harvest deterioration in fresh vegetables and fruits. Strawberries, being perishable fruits have a short shelf life, and using essential oils is considered one of the most suitable methods to prolong their shelf life during storage. The current study assessed the impact of different essential oils, including lemon oil (L), orange oil (O) and mandarin oil (M) on the physicochemical and microbial load of strawberries (Fragaria × ananassa cv. Festival) stored at 2 ± 1 °C and 95% relative humidity (RH) for 18 days. The differences in the physicochemical and microbial properties of strawberries were assessed by determining the following parameter changes: weight loss, decay percentage, firmness, soluble solids content, titratable acidity, color, anthocyanins, vitamin C, total phenol, total antioxidant, catalase activity, polyphenol oxidase activity, sensory evaluation, microbial content, total coliforms, molds, and yeasts. The results of this study indicated that the fruits treated with all essential oils treatments (L, O and M) had higher total antioxidant content and physicochemical properties than untreated fruits, due to protection against the microbial growth of molds, and yeasts. At the end of the storage period, the treated fruits showed a greater acceptance and sensory attributes than the untreated fruits. Furthermore, the correlation study showed a significant and negative relationship between the total antioxidant of treated fruits and following quality attributes including, weight loss, decay percentage, respiration rate soluble solids content, polyphenol oxidase activity, molds, and yeasts. It is noteworthy that all the essential oil treatments extended the shelf-life of strawberries and delayed their deterioration up to 18 days.
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83
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Pobiega K, Igielska M, Włodarczyk P, Gniewosz M. The use of pullulan coatings with propolis extract to extend the shelf life of blueberry (
Vaccinium corymbosum
) fruit. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14753] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology Warsaw University of Life Sciences – SGGW Nowoursynowska 159c str Warsaw02‐776Poland
| | - Małgorzata Igielska
- Department of Food Biotechnology and Microbiology Warsaw University of Life Sciences – SGGW Nowoursynowska 159c str Warsaw02‐776Poland
| | - Piotr Włodarczyk
- Department of Food Biotechnology and Microbiology Warsaw University of Life Sciences – SGGW Nowoursynowska 159c str Warsaw02‐776Poland
| | - Małgorzata Gniewosz
- Department of Food Biotechnology and Microbiology Warsaw University of Life Sciences – SGGW Nowoursynowska 159c str Warsaw02‐776Poland
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Hajivand P, Aryanejad S, Akbari I, Hemmati A. Fabrication and characterization of a promising oregano‐extract/psyllium‐seed mucilage edible film for food packaging. J Food Sci 2020. [DOI: 10.1111/1750-3841.15331] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pegah Hajivand
- Faculty of Petroleum and Chemical Engineering, Tehran Science and Research Branch Islamic Azad Univ. Tehran 1477893855 Iran
| | - Sara Aryanejad
- Faculty of Petroleum and Chemical Engineering, Tehran Science and Research Branch Islamic Azad Univ. Tehran 1477893855 Iran
| | - Iman Akbari
- Faculty of Petroleum and Chemical Engineering, Tehran Science and Research Branch Islamic Azad Univ. Tehran 1477893855 Iran
| | - Azadeh Hemmati
- Faculty of Petroleum and Chemical Engineering, Tehran Science and Research Branch Islamic Azad Univ. Tehran 1477893855 Iran
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