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Bannikova A, Evteev A, Pankin K, Evdokimov I, Kasapis S. Microencapsulation of fish oil with alginate: In-vitro evaluation and controlled release. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.045] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Khan A, Wen Y, Huq T, Ni Y. Cellulosic Nanomaterials in Food and Nutraceutical Applications: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8-19. [PMID: 29251504 DOI: 10.1021/acs.jafc.7b04204] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Cellulosic nanomaterials (CNMs) are organic, green nanomaterials that are obtained from renewable sources and possess exceptional mechanical strength and biocompatibility. The associated unique physical and chemical properties have made these nanomaterials an intriguing prospect for various applications including the food and nutraceutical industry. From the immobilization of various bioactive agents and enzymes, emulsion stabilization, direct food additives, to the development of intelligent packaging systems or pathogen or pH detectors, the potential food related applications for CNMs are endless. Over the past decade, there have been several reviews published covering different aspects of cellulosic nanomaterials, such as processing-structure-property relationship, physical and chemical properties, rheology, extraction, nanocomposites, etc. In this critical review, we have discussed and provided a summary of the recent developments in the utilization of cellulosic nanomaterials in applications related to food and nutraceuticals.
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Affiliation(s)
- Avik Khan
- Limerick Pulp and Paper Centre, Department of Chemical Engineering, University of New Brunswick , Fredericton, New Brunswick E3B 5A3, Canada
| | - Yangbing Wen
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Tanzina Huq
- Limerick Pulp and Paper Centre, Department of Chemical Engineering, University of New Brunswick , Fredericton, New Brunswick E3B 5A3, Canada
| | - Yonghao Ni
- Limerick Pulp and Paper Centre, Department of Chemical Engineering, University of New Brunswick , Fredericton, New Brunswick E3B 5A3, Canada
- Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology , Tianjin 300457, China
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Pavli F, Tassou C, Nychas GJE, Chorianopoulos N. Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional Foods. Int J Mol Sci 2018; 19:E150. [PMID: 29300362 PMCID: PMC5796099 DOI: 10.3390/ijms19010150] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 12/25/2017] [Accepted: 01/03/2018] [Indexed: 12/12/2022] Open
Abstract
Nowadays, the consumption of food products containing probiotics, has increased worldwide due to concerns regarding healthy diet and wellbeing. This trend has received a lot of attention from the food industries, aiming to produce novel probiotic foods, and from researchers, to improve the existing methodologies for probiotic delivery or to develop and investigate new possible applications. In this sense, edible films and coatings are being studied as probiotic carriers with many applications. There is a wide variety of materials with film-forming ability, possessing different characteristics and subsequently affecting the final product. This manuscript aims to provide significant information regarding probiotics and active/bioactive packaging, to review applications of probiotic edible films and coatings, and to discuss certain limitations of their use as well as the current legislation and future trends.
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Affiliation(s)
- Foteini Pavli
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, 14123 Attica, Greece.
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Chrysoula Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, 14123 Attica, Greece.
| | - George-John E Nychas
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Nikos Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, 14123 Attica, Greece.
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Thiruvengadam M, Rajakumar G, Chung IM. Nanotechnology: current uses and future applications in the food industry. 3 Biotech 2018; 8:74. [PMID: 29354385 DOI: 10.1007/s13205-018-1104-7] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Accepted: 01/07/2018] [Indexed: 12/16/2022] Open
Abstract
Recent advances in nanoscience and nanotechnology intend new and innovative applications in the food industry. Nanotechnology exposed to be an efficient method in many fields, particularly the food industry and the area of functional foods. Though as is the circumstance with the growth of any novel food processing technology, food packaging material, or food ingredient, additional studies are needed to demonstrate the potential benefits of nanotechnologies and engineered nanomaterials designed for use in foods without adverse health effects. Nanoemulsions display numerous advantages over conventional emulsions due to the small droplets size they contain: high optical clarity, excellent physical constancy against gravitational partition and droplet accumulation, and improved bioavailability of encapsulated materials, which make them suitable for food applications. Nano-encapsulation is the most significant favorable technologies having the possibility to ensnare bioactive chemicals. This review highlights the applications of current nanotechnology research in food technology and agriculture, including nanoemulsion, nanocomposites, nanosensors, nano-encapsulation, food packaging, and propose future developments in the developing field of agrifood nanotechnology. Also, an overview of nanostructured materials, and their current applications and future perspectives in food science are also presented.
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Dasgupta N, Ranjan S. Nanotechnology in Food Packaging. AN INTRODUCTION TO FOOD GRADE NANOEMULSIONS 2018. [DOI: 10.1007/978-981-10-6986-4_8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Pavli F, Argyri AA, Nychas GJE, Tassou C, Chorianopoulos N. Use of Fourier transform infrared spectroscopy for monitoring the shelf life of ham slices packed with probiotic supplemented edible films after treatment with high pressure processing. Food Res Int 2017; 106:1061-1068. [PMID: 29579899 DOI: 10.1016/j.foodres.2017.12.064] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 12/20/2017] [Accepted: 12/26/2017] [Indexed: 11/15/2022]
Abstract
The aim of the present study was to investigate the potential use of Fourier transform infrared (FTIR) spectroscopy to quantify biochemical changes occurring in ham slices packed with probiotic supplemented edible films and treated with High Pressure Processing (HPP), in monitoring spoilage. Details regarding the data collection and experimental procedure were presented by Pavli et al. (2017). A series of Partial Least Squares (PLS) models were developed to correlate spectral data from FTIR analysis with ham spoilage during storage under vacuum at different temperatures (4, 8 and 12°C). FTIR spectra were collected from the surface of the ham samples in parallel with microbiological analysis of total viable counts (TVC) and lactic acid bacteria (LAB). Qualitative interpretation of spectral data was based on a sensory evaluation, using a hedonic scale, classifying the samples in three quality classes, fresh, semi-fresh and spoiled. The scope of the modeling approach was to discriminate the ham slices in their respective quality class and additionally to predict the microbial population directly from spectral data. The results obtained demonstrated that the processing of the samples affected the performance of classification in the sensory classes, with better results observed in the case of for ham slices packed with probiotic supplemented (PS) edible films and of control samples without HPP. The performance of PLS regression models on providing quantitative estimations of microbial counts were based on specific figures of merit (bias factor, accuracy factor, root mean square error, percentage of prediction error). Bias and accuracy factors were close to unity for both microbial groups tested for samples without HPP, whereas for HPP treated samples the values of these indices ranged from 0.963 to 1.332, depending on the case and indice. The results of this study demonstrated for the first time that although FTIR can be used reliably for the rapid assessment of sliced ham, additional processes such as HPP can affect its performance.
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Affiliation(s)
- F Pavli
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece; Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - A A Argyri
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece
| | - G-J E Nychas
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - C Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece
| | - N Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece.
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Wen P, Zong MH, Linhardt RJ, Feng K, Wu H. Electrospinning: A novel nano-encapsulation approach for bioactive compounds. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.10.009] [Citation(s) in RCA: 197] [Impact Index Per Article: 28.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Pereira RC, Carneiro JDDS, Assis OB, Borges SV. Mechanical and structural characterization of whey protein concentrate/montmorillonite/lycopene films. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4978-4986. [PMID: 28402582 DOI: 10.1002/jsfa.8376] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 01/19/2017] [Accepted: 04/08/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The production/characterization of nanocomposites based on whey protein concentrate (WPC) and montmorillonite (MMT) with lycopene as functional substance is presented and their potential use as alternative biomaterials in foodstuff applications is discussed. A full factorial design with varying levels of MMT (0 and 20 g kg-1 ) and lycopene (0, 60 and 120 g kg-1 ) was used. The mechanical properties (tensile and puncture tests), thermal stability, Fourier transform infrared vibrational spectra and film morphology of the resulting materials were evaluated. RESULTS Lycopene and MMT nanoparticles could be successfully included in WPC films using the casting/evaporation method. The films were flexible and homogeneous and a uniform dispersion of the components was achieved. CONCLUSION Inclusion of 20 g kg-1 of MMT in the polymeric matrix improved both mechanical and thermal properties. Lycopene at the tested concentrations, besides its red coloring ability, did not promote any detectable interference in the structural or physical properties. These findings are important in devising applications and open a new perspective on the use of these materials in bioactive packaging processing. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Rafaela C Pereira
- Department of Food Science, Federal University of Lavras, Lavras, (MG), Brazil
| | | | | | - Soraia V Borges
- Department of Food Science, Federal University of Lavras, Lavras, (MG), Brazil
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Dubova Н, Yegorov B, Bezusov A, Voskoboinyk V. STUDY OF FACTORS AFFECTING DEVELOPMENT OF FOOD AROMATIZATION. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.15673/fst.v11i3.603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The specific understanding of food philosophy according to the facts of development of cooking technologies and growth rate of food range is given. As it has been proven by historical stages of production of flavorings, aroma is one of the important organoleptic ingredients for food developers. A review of food production based on development of nanotechnologies, as well as promising and cautioning publications on nanotechnologies in the food sector is presented. On the basis of the literary analysis, the future impact of nanotechnologies on the evolution of the aromatization process of food products is predicted. It has been determined that the peculiarity of the development mentioned above lies in the use of plant enzymes and / or flavor precursors in the nanoscale range. The example of enzymatic breakdown of polyunsaturated fatty acids of plant cell membranes as one of the ways of creating fresh flavor of many fruits, namely C6-C9 aldehydes and alcohols, is considered. It is noted that green fresh aromatic ingredients are needed to improve the organoleptic profile of foods from heat-treated vegetables, melons and gourds. The following factors affecting the development of food aromatization are defined: the decreased differentiation of principles of healthy nutrition and fast food, repetition of natural processes of aroma formation, application of wild green leafy vegetables, and evolution of medical nutrition. The information on food aromatization by packing with autonomous mixing and their approximate assortment is given. The innovations in food aromatization are aimed at quality nutrition, time saving, recreation and entertainment, meeting specific needs (vegetarian dishes, restrictive diets).
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60
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Sharma C, Dhiman R, Rokana N, Panwar H. Nanotechnology: An Untapped Resource for Food Packaging. Front Microbiol 2017; 8:1735. [PMID: 28955314 PMCID: PMC5601076 DOI: 10.3389/fmicb.2017.01735] [Citation(s) in RCA: 87] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2016] [Accepted: 08/25/2017] [Indexed: 11/24/2022] Open
Abstract
Food commodities are packaged and hygienically transported to protect and preserve them from any un-acceptable alteration in quality, before reaching the end-consumer. Food packaging continues to evolve along-with the innovations in material science and technology, as well as in light of consumer's demand. Presently, the modern consumers of competitive economies demands for food with natural quality, assured safety, minimal processing, extended shelf-life and ready-to-eat concept. Innovative packaging systems, not only ascertains transit preservation and effective distribution, but also facilitates communication at the consumer levels. The technological advances in the domain of food packaging in twenty-first century are mainly chaired by nanotechnology, the science of nano-materials. Nanotechnology manipulates and creates nanometer scale materials, of commercial and scientific relevance. Introduction of nanotechnology in food packaging sector has significantly addressed the food quality, safety and stability concerns. Besides, nanotechnology based packaging intimate's consumers about the real time quality of food product. Additionally, nanotechnology has been explored for controlled release of preservatives/antimicrobials, extending the product shelf life within the package. The promising reports for nanotechnology interventions in food packaging have established this as an independent priority research area. Nanoparticles based food packages offer improved barrier and mechanical properties, along with food preservation and have gained welcoming response from market and end users. In contrary, recent advances and up-liftment in this area have raised various ethical, environmental and safety concerns. Policies and regulation regarding nanoparticles incorporation in food packaging are being reviewed. This review presents the existing knowledge, recent advances, concerns and future applications of nanotechnology in food packaging sector.
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Affiliation(s)
- Chetan Sharma
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences UniversityLudhiana, India
| | - Romika Dhiman
- Department of Microbiology, D.A.V. College for GirlsYamuna Nagar, India
| | - Namita Rokana
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences UniversityLudhiana, India
| | - Harsh Panwar
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences UniversityLudhiana, India
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61
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Rather SA, Akhter R, Masoodi F, Gani A, Wani S. Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of Lactobacillus plantarum NCDC201 and L. casei NCDC297. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.036] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Pavli F, Kovaiou I, Apostolakopoulou G, Kapetanakou A, Skandamis P, Nychas GJE, Tassou C, Chorianopoulos N. Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing. Int J Mol Sci 2017; 18:E1867. [PMID: 28850093 PMCID: PMC5618516 DOI: 10.3390/ijms18091867] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2017] [Revised: 08/20/2017] [Accepted: 08/24/2017] [Indexed: 11/16/2022] Open
Abstract
The aim of the present work was to evaluate the efficacy of Na-alginate edible films as vehicles for delivering probiotic bacteria to sliced ham with or without pretreatment using high pressure processing (HPP). Three strains of probiotic bacteria were incorporated in Na-alginate forming solution. Ham slices (with or without pretreatment using HPP at 500 MPa for 2 min) were packed under vacuum in contact with the films and then stored at 4, 8 and 12 °C for 66, 47 and 40 days, respectively. Microbiological analysis was performed in parallel with pH and color measurements. Sensory characteristics were assessed, while the presence and the relative abundance of each probiotic strain during storage was evaluated using pulsed field gel electrophoresis. In ham slices without HPP treatment, probiotic bacteria were enumerated above 10⁶ CFU/g during storage at all temperatures. Same results were obtained in cases of HPP treated samples, but pH measurements showed differences with the latter ones exhibiting higher values. Sensory evaluation revealed that probiotic samples had a more acidic taste and odor than the control ones, however these characteristics were markedly compromised in samples treated with HPP. Overall, the results of the study are promising since probiotic bacteria were successfully delivered in the products by edible films regardless of the HPP treatment.
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Affiliation(s)
- Foteini Pavli
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece.
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Ioanna Kovaiou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece.
| | - Georgia Apostolakopoulou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece.
| | - Anastasia Kapetanakou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Panagiotis Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - George-John E Nychas
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Chrysoula Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece.
| | - Nikos Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lycovrissi, Sof. Venizelou 1, 14123 Attica, Greece.
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Chen L, Yang T, Song Y, Shu G, Chen H. Effect of xanthan-chitosan-xanthan double layer encapsulation on survival of Bifidobacterium BB01 in simulated gastrointestinal conditions, bile salt solution and yogurt. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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64
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Sreekumar S, Lemke P, Moerschbacher BM, Torres-Giner S, Lagaron JM. Preparation and optimization of submicron chitosan capsules by water-based electrospraying for food and bioactive packaging applications. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:1795-1806. [DOI: 10.1080/19440049.2017.1347284] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Sruthi Sreekumar
- Institute for Biology and Biotechnology of Plants – IBBP, University of Münster – WWU, Münster, Germany
| | - Philipp Lemke
- Institute for Biology and Biotechnology of Plants – IBBP, University of Münster – WWU, Münster, Germany
| | - Bruno M Moerschbacher
- Institute for Biology and Biotechnology of Plants – IBBP, University of Münster – WWU, Münster, Germany
| | - Sergio Torres-Giner
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish National Research Council (CSIC), Paterna, Spain
| | - Jose M Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish National Research Council (CSIC), Paterna, Spain
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Farah S, Anderson DG, Langer R. Physical and mechanical properties of PLA, and their functions in widespread applications - A comprehensive review. Adv Drug Deliv Rev 2016; 107:367-392. [PMID: 27356150 DOI: 10.1016/j.addr.2016.06.012] [Citation(s) in RCA: 1047] [Impact Index Per Article: 130.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2016] [Revised: 06/16/2016] [Accepted: 06/17/2016] [Indexed: 12/28/2022]
Abstract
Poly(lactic acid) (PLA), so far, is the most extensively researched and utilized biodegradable aliphatic polyester in human history. Due to its merits, PLA is a leading biomaterial for numerous applications in medicine as well as in industry replacing conventional petrochemical-based polymers. The main purpose of this review is to elaborate the mechanical and physical properties that affect its stability, processability, degradation, PLA-other polymers immiscibility, aging and recyclability, and therefore its potential suitability to fulfill specific application requirements. This review also summarizes variations in these properties during PLA processing (i.e. thermal degradation and recyclability), biodegradation, packaging and sterilization, and aging (i.e. weathering and hygrothermal). In addition, we discuss up-to-date strategies for PLA properties improvements including components and plasticizer blending, nucleation agent addition, and PLA modifications and nanoformulations. Incorporating better understanding of the role of these properties with available improvement strategies is the key for successful utilization of PLA and its copolymers/composites/blends to maximize their fit with worldwide application needs.
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66
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Espitia PJ, Batista RA, Azeredo HM, Otoni CG. Probiotics and their potential applications in active edible films and coatings. Food Res Int 2016; 90:42-52. [DOI: 10.1016/j.foodres.2016.10.026] [Citation(s) in RCA: 112] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Revised: 10/13/2016] [Accepted: 10/16/2016] [Indexed: 12/29/2022]
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Mandalari G, Vardakou M, Faulks R, Bisignano C, Martorana M, Smeriglio A, Trombetta D. Food Matrix Effects of Polyphenol Bioaccessibility from Almond Skin during Simulated Human Digestion. Nutrients 2016; 8:nu8090568. [PMID: 27649239 PMCID: PMC5037553 DOI: 10.3390/nu8090568] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Revised: 08/17/2016] [Accepted: 08/18/2016] [Indexed: 12/04/2022] Open
Abstract
The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract (GIT) from natural (NS) and blanched (BS) almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water (WT) or incorporated into home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Phenolic acids were the most bioaccessible class (68.5% release from NS and 64.7% from BS). WT increased the release of flavan-3-ols (p < 0.05) and flavonols (p < 0.05) from NS after gastric plus duodenal digestion, whereas CB and HB were better vehicles for BS. FM lowered the % recovery of polyphenols, the free total phenols and the antioxidant status in the digestion medium, indicating that phenolic compounds could bind protein present in the food matrix. The release of bioactives from almond skins could explain the beneficial effects associated with almond consumption.
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Affiliation(s)
- Giuseppina Mandalari
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Sal. Sperone 31, 98166 Messina, Italy.
- The Model Gut, Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, UK.
| | - Maria Vardakou
- The Model Gut, Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, UK.
| | - Richard Faulks
- The Model Gut, Institute of Food Research, Norwich Research Park, Colney Lane, Norwich NR4 7UA, UK.
| | - Carlo Bisignano
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Sal. Sperone 31, 98166 Messina, Italy.
| | - Maria Martorana
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Sal. Sperone 31, 98166 Messina, Italy.
| | - Antonella Smeriglio
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Sal. Sperone 31, 98166 Messina, Italy.
| | - Domenico Trombetta
- Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Sal. Sperone 31, 98166 Messina, Italy.
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Saelo S, Assatarakul K, Sane A, Suppakul P. Fabrication of Novel Bioactive Cellulose-Based Films Derived from Caffeic Acid Phenethyl Ester-Loaded Nanoparticles via a Rapid Expansion Process: RESOLV. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6694-6707. [PMID: 27548627 DOI: 10.1021/acs.jafc.6b02197] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Caffeic acid phenethyl ester (CAPE) nanoparticles (NPs) with an average size of ∼40 nm obtained from TEM and binomial average sizes of ∼90 and ∼400 nm obtained from DLS were successfully produced by rapid expansion of subcritical solutions into liquid solvents (RESOLV). The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of CAPE and CAPE-NPs were determined by plate count method against 12 pathogenic and spoilage bacteria and 3 strains of yeast. Total phenolic content (TPC) and antioxidant activities of CAPE-NPs were quantified and subsequently investigated using two assays, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidant power (FRAP). CAPE-NP-incorporated cellulose-based films were prepared and characterized. MICs and MBCs of CAPE-NPs against most bacteria and Candida albicans were 700 and 1400 μg/mL, respectively. CAPE-NPs yielded a TPC value of 426.74 μgGAE/mg and lower antioxidant activities than those of CAPE in ethanol (CAPE-EtOH), whereas BHT yielded lower FRAP than that of CAPE-NPs. The impregnation of CAPE into cellulose-based films was confirmed by FTIR spectra. Moreover, incorporation of only 0.5 wt % CAPE-NPs into the films resulted in an inhibitory effect against microorganisms. Fortunately, incorporation of higher concentration of CAPE-NPs-MC films led to a significantly higher antioxidant activity and vice versa. This indicated that CAPE-NPs significantly enhanced the antimicrobial and antioxidant activities of CAPE. The results show that the environmentally benign supercritical CO2 technique should be generally applicable to NP fabrication of other important bioactive ingredients, especially in liquid form. In addition, it is suggested that CAPE-NPs can be used to reduce the dosage of CAPE and improve their bioavailability and thus merit further investigation for bioactive packaging film and coating applications.
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Affiliation(s)
- Suparak Saelo
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, and Center for Advanced Studies in Nanotechnology and Its Applications in Chemical, Food and Agricultural Industries, Kasetsart University , 50 Phaholyothin Road, Chatuchak, Bangkok 10900, Thailand
| | - Kitipong Assatarakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University , 254 Phayathai Road, Pathumwan, Bangkok 10330, Thailand
| | - Amporn Sane
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, and Center for Advanced Studies in Nanotechnology and Its Applications in Chemical, Food and Agricultural Industries, Kasetsart University , 50 Phaholyothin Road, Chatuchak, Bangkok 10900, Thailand
| | - Panuwat Suppakul
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, and Center for Advanced Studies in Nanotechnology and Its Applications in Chemical, Food and Agricultural Industries, Kasetsart University , 50 Phaholyothin Road, Chatuchak, Bangkok 10900, Thailand
- Department of Food Science and Biotechnology and Center for Intelligent Agro-Food Packaging, College of Life Science and Biotechnology, Dongguk University-Seoul , 32 Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Republic of Korea
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69
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Motilva MJ, Macià A, Romero MP, Rubió L, Mercader M, González-Ferrero C. Human bioavailability and metabolism of phenolic compounds from red wine enriched with free or nano-encapsulated phenolic extract. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.05.013] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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70
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Vitamin delivery: Carriers based on nanoliposomes produced via ultrasonic irradiation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.025] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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71
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Xia H, Li Y, Gao Q. Preparation and properties of RS4 citrate sweet potato starch by heat-moisture treatment. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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72
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Ghaderi-Ghahfarokhi M, Barzegar M, Sahari MA, Azizi MH. Nanoencapsulation Approach to Improve Antimicrobial and Antioxidant Activity of Thyme Essential Oil in Beef Burgers During Refrigerated Storage. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1708-z] [Citation(s) in RCA: 89] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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73
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Pereira RC, Carneiro J, Borges SV, Assis OBG, Alvarenga GL. Preparation and Characterization of Nanocomposites from Whey Protein Concentrate Activated with Lycopene. J Food Sci 2016; 81:E637-42. [DOI: 10.1111/1750-3841.13234] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2015] [Accepted: 12/29/2015] [Indexed: 11/27/2022]
Affiliation(s)
| | - João Carneiro
- Dept. of Food ScienceFederal Univ. of Lavras Lavras (MG) Brazil
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74
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Formulation Optimization and Evaluation of Probiotic Lactobacillus sporogenes-Loaded Sodium Alginate with Carboxymethyl Cellulose Mucoadhesive Beads Using Design Expert Software. ACTA ACUST UNITED AC 2016. [DOI: 10.1155/2016/6041671] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The present study deals with the formulation optimization of sodium carboxymethyl cellulose-alginate mucoadhesive beads containing probiotic Lactobacillus sporogenes through ionotropic gelation using 32 factorial design. The effect of sodium carboxymethyl cellulose-alginate concentration on the probiotic entrapment efficiency (PEE, %), viability in simulated gastric fluid (log CFU/g), and mucoadhesion over 8 hr (%) was optimized. The optimized beads containing probiotic Lactobacillus sporogenes showed entrapment efficiency of 93.7±1.97%, viability of probiotic in simulated gastric fluid (log CFU/g) of 9.34, mucoadhesion of 71.75±1.38%, and mean diameter of 1.21±0.11 mm. The beads were also characterized by SEM, FTIR, and XRD. The swelling and degradation of these beads were influenced by pH of the test medium. Finally, stability tests performed at room temperature (25~28°C) highlighted a bacterial viability of about 91% and 86% after 1 and 2 months, respectively. The advantageous properties of probiotic Lactobacillus sporogenes-loaded mucoadhesive beads make them suitable for incorporation in functional food and/or pharmaceutical products.
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75
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Ezhilarasi PN, Muthukumar SP, Anandharamakrishnan C. Solid lipid nanoparticle enhances bioavailability of hydroxycitric acid compared to a microparticle delivery system. RSC Adv 2016. [DOI: 10.1039/c6ra04312g] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Solid lipid nanoparticles (SLN) are the most promising delivery system that improves the stability, bioavailability and controlled release of food bioactive compounds.
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Affiliation(s)
- P. N. Ezhilarasi
- Centre for Food Nanotechnology
- CSIR-Central Food Technological Research Institute
- Mysore-570 020
- India
- AcSIR-Academy of Scientific and Innovative Research
| | - S. P. Muthukumar
- Animal House Facility
- CSIR-Central Food Technological Research Institute
- Mysore-570 020
- India
| | - C. Anandharamakrishnan
- Centre for Food Nanotechnology
- CSIR-Central Food Technological Research Institute
- Mysore-570 020
- India
- AcSIR-Academy of Scientific and Innovative Research
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76
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A stimuli-responsive and bioactive film based on blended polyvinyl alcohol and cashew gum polysaccharide. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2016; 58:927-34. [DOI: 10.1016/j.msec.2015.09.064] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2015] [Revised: 09/04/2015] [Accepted: 09/14/2015] [Indexed: 11/18/2022]
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77
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78
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Rutenberg R, Bernstein S, Paster N, Fallik E, Poverenov E. Antimicrobial films based on cellulose-derived hydrocolloids. A synergetic effect of host–guest interactions on quality and functionality. Colloids Surf B Biointerfaces 2016; 137:138-45. [DOI: 10.1016/j.colsurfb.2015.06.022] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2015] [Revised: 06/08/2015] [Accepted: 06/10/2015] [Indexed: 01/22/2023]
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79
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Jahangir M, Mehmood Z, Saifullah, Bashir Q, Mehboob F, Ali K. Halal status of ingredients after physicochemical alteration (Istihalah). Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2015.10.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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80
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Almeida ACS, Franco EAN, Peixoto FM, Pessanha KLF, Melo NR. Aplicação de nanotecnologia em embalagens de alimentos. POLIMEROS 2015. [DOI: 10.1590/0104-1428.2069] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo A nanotecnologia tem grande potencial de aplicação na indústria de alimentos. No desenvolvimento de embalagens, pode proporcionar diferentes alternativas, tais como o desenvolvimento de nanopartículas, nanodispersões, nanolaminados, e nanotubos, que, associados aos polímeros, podem fornecer diversas funções. Por exemplo, pela incorporação de nanopartículas com propriedades antimicrobianas; nanosensores capazes de detectar produtos químicos, agentes patogênicos e toxinas em alimentos; nanopartículas bioativas capazes de manter os compostos em condições ideais, até a sua migração para o produto alimentício e nanocompósitos, que melhorem as propriedades de flexibilidade, barreira a gases e umidade e quanto à absorção de irradiação UV dos materiais aos quais são incorporados, assim como a estabilidade frente à temperatura. Este artigo relata algumas aplicações da nanotecnologia em embalagens de alimentos, bem como questões sobre toxicidade e regulamentação relacionadas à possibilidade de migração das nanopartículas para os alimentos; razão pela qual o setor alimentício tem sido cauteloso com a utilização desses materiais.
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Affiliation(s)
| | | | | | | | - Nathália Ramos Melo
- Universidade Federal Rural do Rio de Janeiro, Brasil; Universidade Federal Fluminense, Brasil
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81
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Nanotechnology: a future tool to improve quality and safety in meat industry. Journal of Food Science and Technology 2015; 53:1739-49. [PMID: 27413202 DOI: 10.1007/s13197-015-2090-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/24/2015] [Accepted: 11/02/2015] [Indexed: 12/24/2022]
Abstract
Nanotechnology refers to the new aspect of science modifies its physical, chemical and biological properties leading to new applications or enhanced utility. Keeping the pace with other industries, the meat industry has adopted the new technology in a range of applications to improve the quality and safety of products. The potential applications include the improvement in the tastes, texture, flavor, production of low fat and salt products, enhanced nutrient absorption, improved packaging techniques and better pathogen detection system. However some safety issues need to be addressed before taking a ride on the technology at the full throttle.
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82
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Abstract
Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. The latter option offers the advantage of preserving the packaging materials’ bulk properties nearly intact. Herein, different coating technologies like embedding for controlled release, immobilization, layer-by-layer deposition, and photografting are explained and their potential application for active food packaging is explored and discussed.
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83
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Pradhan N, Singh S, Ojha N, Shrivastava A, Barla A, Rai V, Bose S. Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry. BIOMED RESEARCH INTERNATIONAL 2015; 2015:365672. [PMID: 26613082 PMCID: PMC4646997 DOI: 10.1155/2015/365672] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/16/2015] [Accepted: 09/30/2015] [Indexed: 12/29/2022]
Abstract
Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality by increasing the shelf life of different kinds of food materials. It is not an entirely full-proof measure; however it has brought down the extent of wastage of food due to microbial infestation. Not only fresh food but also healthier food is being designed with the help of nano-delivery systems which act as a carrier for the food supplements. There are regulations to follow however as several of them pose serious threats to the wellbeing of the population. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology. In this paper, an overview has been given of the different methods of food processing, packaging, and preservation techniques and the role nanotechnology plays in the food processing, packaging, and preservation industry.
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Affiliation(s)
- Neha Pradhan
- Earth and Environmental Science Research Laboratory, Department of Earth Sciences, Indian Institute of Science Education and Research Kolkata, Mohanpur, West Bengal 741 246, India
| | - Surjit Singh
- Earth and Environmental Science Research Laboratory, Department of Earth Sciences, Indian Institute of Science Education and Research Kolkata, Mohanpur, West Bengal 741 246, India
| | - Nupur Ojha
- Earth and Environmental Science Research Laboratory, Department of Earth Sciences, Indian Institute of Science Education and Research Kolkata, Mohanpur, West Bengal 741 246, India
| | - Anamika Shrivastava
- Earth and Environmental Science Research Laboratory, Department of Earth Sciences, Indian Institute of Science Education and Research Kolkata, Mohanpur, West Bengal 741 246, India
| | - Anil Barla
- Earth and Environmental Science Research Laboratory, Department of Earth Sciences, Indian Institute of Science Education and Research Kolkata, Mohanpur, West Bengal 741 246, India
| | - Vivek Rai
- Institute of Life Sciences (An Autonomous Institute of the Department of Biotechnology), Nalco Square, Bhubaneswar, Odisha 751 023, India
| | - Sutapa Bose
- Earth and Environmental Science Research Laboratory, Department of Earth Sciences, Indian Institute of Science Education and Research Kolkata, Mohanpur, West Bengal 741 246, India
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84
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MAURYA POOJA, YADAV LATIKA. Nanotechnology: An emerging technology in packaging of food products. ACTA ACUST UNITED AC 2015. [DOI: 10.15740/has/fsrj/6.2/375-380] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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85
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Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.013] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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86
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87
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Sidira M, Kourkoutas Y, Kanellaki M, Charalampopoulos D. In vitro study on the cell adhesion ability of immobilized lactobacilli on natural supports. Food Res Int 2015; 76:532-539. [DOI: 10.1016/j.foodres.2015.07.036] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2015] [Revised: 07/18/2015] [Accepted: 07/24/2015] [Indexed: 12/24/2022]
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88
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Alves M, Peres CM, Hernandez-Mendonza A, Bronze MR, Peres C, Malcata FX. Olive paste as vehicle for delivery of potential probiotic Lactobacillus plantarum 33. Food Res Int 2015; 75:61-70. [DOI: 10.1016/j.foodres.2015.04.048] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2015] [Revised: 04/18/2015] [Accepted: 04/21/2015] [Indexed: 12/30/2022]
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89
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Lupo B, Maestro A, Gutiérrez JM, González C. Characterization of alginate beads with encapsulated cocoa extract to prepare functional food: Comparison of two gelation mechanisms. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.02.023] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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90
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N-hexylimine-chitosan, a biodegradable and covalently stabilized source of volatile, antimicrobial hexanal. Next generation controlled-release system. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.02.033] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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91
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Kiran F, Mokrani M, Osmanagaoglu O. Effect of Encapsulation on Viability of Pediococcus pentosaceus OZF During Its Passage Through the Gastrointestinal Tract Model. Curr Microbiol 2015; 71:95-105. [DOI: 10.1007/s00284-015-0832-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2015] [Accepted: 04/01/2015] [Indexed: 01/04/2023]
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92
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García-Soto B, Miranda JM, Rodríguez-Bernaldo de Quirós A, Sendón R, Rodríguez-Martínez AV, Barros-Velázquez J, Aubourg SP. Effect of biodegradable film (lyophilised algaFucus spiralisand sorbic acid) on quality properties of refrigerated megrim (Lepidorhombus whiffiagonis). Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12821] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bibiana García-Soto
- Cooperativa de Armadores de Pesca del Puerto de Vigo (ARVI); Puerto Pesquero s/n; 36202 Vigo Spain
| | - José M. Miranda
- Department of Analytical Chemistry, Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; 27002 Lugo Spain
| | - Ana Rodríguez-Bernaldo de Quirós
- Department of Analytical Chemistry, Nutrition and Food Science; Pharmacy Faculty; University of Santiago de Compostela; 15782 Santiago de Compostela Spain
| | - Raquel Sendón
- Department of Analytical Chemistry, Nutrition and Food Science; Pharmacy Faculty; University of Santiago de Compostela; 15782 Santiago de Compostela Spain
| | - Ana V. Rodríguez-Martínez
- Department of Analytical Chemistry, Nutrition and Food Science; Pharmacy Faculty; University of Santiago de Compostela; 15782 Santiago de Compostela Spain
| | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; 27002 Lugo Spain
| | - Santiago P. Aubourg
- Department of Food Science and Technology; Marine Research Institute (CSIC); c/ E. Cabello 6; 36208 Vigo Spain
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93
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94
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Rezaei A, Nasirpour A, Fathi M. Application of Cellulosic Nanofibers in Food Science Using Electrospinning and Its Potential Risk. Compr Rev Food Sci Food Saf 2015; 14:269-284. [DOI: 10.1111/1541-4337.12128] [Citation(s) in RCA: 150] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2014] [Accepted: 04/01/2014] [Indexed: 12/21/2022]
Affiliation(s)
- Atefe Rezaei
- Dept. of Food Science and Technology; Isfahan Univ. of Technology; Isfahan 84156-83111 Iran
| | - Ali Nasirpour
- Dept. of Food Science and Technology; Isfahan Univ. of Technology; Isfahan 84156-83111 Iran
| | - Milad Fathi
- Dept. of Food Science and Technology; Isfahan Univ. of Technology; Isfahan 84156-83111 Iran
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95
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Bajpai SK, Chand N, Agrawal A. Microwave-assisted synthesis of carboxymethyl psyllium and its development as semi-interpenetrating network with poly(acrylamide) for gastric delivery. J BIOACT COMPAT POL 2015. [DOI: 10.1177/0883911515569917] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this study, microwave-induced synthesis of carboxymethyl psyllium is reported. The carboxymethyl psyllium was characterized by Fourier transform infrared, X-ray diffraction, thermogravimetric analysis, scanning electron microscopy, and proton nuclear magnetic resonance spectroscopic analysis. It also showed fair antibacterial activity against model bacteria Escherichia coli, thus confirming its bioactivity. Its semi-interpenetrating polymer network hydrogels with poly(acrylamide) were synthesized and investigated for their swelling behavior in simulating gastric fluid at 37°C. The swelling ratio strongly depended on the degree of cross-linking and ratio of psyllium to acrylamide in the feed mixture. The kinetic water uptake data were interpreted by various kinetic models, and the order of fitness for these models was as follows: Power model > First-order model ≈ Schott model.
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Affiliation(s)
- Sunil K Bajpai
- Polymer Research Lab, Department of Chemistry, Govt. Model Science College, Jabalpur, India
| | - Navin Chand
- Advanced Materials and Process Research Institute, CSIR, Bhopal, India
| | - Abhishek Agrawal
- Polymer Research Lab, Department of Chemistry, Govt. Model Science College, Jabalpur, India
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96
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Moreira BR, Batista KA, Castro EG, Lima EM, Fernandes KF. A bioactive film based on cashew gum polysaccharide for wound dressing applications. Carbohydr Polym 2015; 122:69-76. [PMID: 25817644 DOI: 10.1016/j.carbpol.2014.12.067] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2014] [Revised: 12/17/2014] [Accepted: 12/24/2014] [Indexed: 11/16/2022]
Abstract
This work presents the development of a new bioactive material for wound therapeutics which may play a dual role of modulate metallo proteinases activity while prevents infection blocking out pathogenic microorganisms and foreign materials. A CGP/PVA film was activated by covalent immobilization of trypsin. Results from biocompatibility test revealed that PDL fibroblasts grown on the surface of CGP/PVA and the high amount of viable cells proved absence of cytotoxicity. Trypsin immobilized onto CGP/PVA film remained 100% active after 28 days stored dried at room temperature. In addition, CGP/PVA-trypsin film could be used for 9 cycles of storage/use without loss of activity. After immobilization, trypsin retained its collagenolytic activity, indicating this material as a promising material for wound dressing applications.
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Affiliation(s)
- Bruna R Moreira
- Laboratório de Química de Polímeros, DBBM, ICB, Universidade Federal de Goiás, Goiânia, Brazil
| | - Karla A Batista
- Laboratório de Química de Polímeros, DBBM, ICB, Universidade Federal de Goiás, Goiânia, Brazil.
| | - Elisandra G Castro
- Laboratório de Tecnologia Farmacêutica, Faculdade de Farmácia, Universidade Federal de Goiás, Goiânia, Brazil
| | - Eliana M Lima
- Laboratório de Tecnologia Farmacêutica, Faculdade de Farmácia, Universidade Federal de Goiás, Goiânia, Brazil
| | - Kátia F Fernandes
- Laboratório de Química de Polímeros, DBBM, ICB, Universidade Federal de Goiás, Goiânia, Brazil.
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97
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Paseta L, Potier G, Abbott S, Coronas J. Using Hansen solubility parameters to study the encapsulation of caffeine in MOFs. Org Biomol Chem 2015; 13:1724-31. [DOI: 10.1039/c4ob01898b] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this work the application of Hansen solubility parameters in the study of caffeine encapsulation in metal organic frameworks (MOFs) has been initiated.
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Affiliation(s)
- Lorena Paseta
- Chemical and Environmental Engineering Department and Nanoscience Institute of Aragón (INA)
- Universidad de Zaragoza
- 50018 Zaragoza
- Spain
| | - Grégory Potier
- Département Sciences des Matériaux
- Polytech Nantes
- 44306 Nantes
- France
| | - Steven Abbott
- Steven Abbott TCNF Ltd
- Ipswich
- UK
- School of Mechanical Engineering
- University of Leeds
| | - Joaquín Coronas
- Chemical and Environmental Engineering Department and Nanoscience Institute of Aragón (INA)
- Universidad de Zaragoza
- 50018 Zaragoza
- Spain
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98
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Arcan I, Yemenicioğlu A. Controlled release properties of zein-fatty acid blend films for multiple bioactive compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8238-8246. [PMID: 25025594 DOI: 10.1021/jf500666w] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
To develop edible films having controlled release properties for multiple bioactive compounds, hydrophobicity and morphology of zein films were modified by blending zein with oleic (C18:1)Δ⁹, linoleic (C18:2)Δ(9,12), or lauric (C₁₂) acids in the presence of lecithin. The blend zein films showed 2-8.5- and 1.6-2.9-fold lower initial release rates for the model active compounds, lysozyme (LYS) and (+)-catechin (CAT), than the zein control films, respectively. The change of fatty acid chain length affected both CAT and LYS release rates while the change of fatty acid double bond number affected only the CAT release rate. The film morphologies suggested that the blend films owe their controlled release properties mainly to the microspheres formed within their matrix and encapsulation of active compounds. The blend films showed antilisterial activity and antioxidant activity up to 81 μmol Trolox/cm². The controlled release of multiple bioactive compounds from a single film showed the possibility of combining application of active and bioactive packaging technologies and improving not only safety and quality but also health benefits of packed food.
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Affiliation(s)
- Iskender Arcan
- Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology , 35430, Gülbahçe Köyü, Urla, Izmir, Turkey
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99
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Bağdatli A, Kayaardi S. Influence of storage period and packaging methods on quality attributes of fresh beef steaks. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2014.919029] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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100
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Tawakkal ISMA, Cran MJ, Miltz J, Bigger SW. A review of poly(lactic acid)-based materials for antimicrobial packaging. J Food Sci 2014; 79:R1477-90. [PMID: 25039867 DOI: 10.1111/1750-3841.12534] [Citation(s) in RCA: 130] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2013] [Accepted: 05/27/2014] [Indexed: 11/28/2022]
Abstract
Poly(lactic acid) (PLA) can be synthesized from renewable bio-derived monomers and, as such, it is an alternative to conventional petroleum-based polymers. Since PLA is a relatively new polymer, much effort has been directed toward its development in order to make it an acceptable and effective option to the more traditional petroleum-based polymers. Commercially, PLA has received considerable attention in food packaging applications with a focus on films and coatings that are suitable for short shelf life and ready-to-eat food products. The potential for PLA to be used in active packaging has also been recognized by a number of researchers. This review focuses on the use of PLA in antimicrobial systems for food packaging applications and explores the engineering characteristics and antimicrobial activity of PLA films incorporated and/or coated with antimicrobial agents.
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Affiliation(s)
- Intan S M A Tawakkal
- College of Engineering and Science, Victoria Univ, PO Box 14428, Melbourne, 8001, Australia
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