51
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Azizi M, Jahanbin K, Shariatifar N. Evaluation of whey protein coating containing nanoliposome dill ( Anethum graveolens L.) essential oil on microbial, physicochemical and sensory changes of rainbow trout fish. Food Chem X 2024; 21:101110. [PMID: 38282826 PMCID: PMC10818196 DOI: 10.1016/j.fochx.2023.101110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/12/2023] [Accepted: 12/30/2023] [Indexed: 01/30/2024] Open
Abstract
The aim of this study was to investigate the effect of whey coating containing dill (Anethum graveolens L.) essential oil nanoliposome on the physicochemical, microbiological and sensory characteristics of rainbow trout (Oncorhynchus mykiss). Treatments comprise: sample without coating (control), coating containing whey, coating containing whey with essential oil (whey-EO) and coating containing whey with nano EO (whey-NEO). The particle size, zeta potential, polydispersity index and the encapsulation efficiency were ranged from 142 to 159 nm, -16.3 to -11.7 mV, 0.79 to 0.88 Mw/Mn and 45.85-70.01 %, respectively. Microbial analysis, after 21 days, the maximum and minimum of TVC (total viable counts), TPC (total psychrophilic counts) and LAB (lactic acid bacteria) counts were related to control (8.16 for TVC, 8.46 for TPC and 7.7 log CFU/g for LAB) and whey + NEO (7 for TVC, 7.3 for TPC and 6.16 log CFU/g for LAB), respectively. Also, results of pH, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and total volatile base-nitrogen (TVB-N) after 21 days were ranged from 6.3 (whey-NEO) to 7.5 (control), from 11.5(whey-NEO) to 20.9 mEq/Kg (control), from 5.23(whey-NEO) to 8.34 mg MDA/kg (control) and from 22.5 (whey-NEO) to 37 mg N/100 g (control), respectively. Finally, in all sensory evaluation items (texture, off-odor, discoloration and red color), the best result after 21 days was related to whey-NEO (score = 1). Consequently, the edible coating comprising whey and nanoliposome of EO could be effective to the maintenance of fish's microbiological, physicochemical, and sensory properties.
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Affiliation(s)
- Mozhgan Azizi
- Department of Food Science and Technology, Faculty of Agriculture Engineering, Shahrood University of Technology, Shahrood, Iran
| | - Kambiz Jahanbin
- Department of Food Science and Technology, Faculty of Agriculture Engineering, Shahrood University of Technology, Shahrood, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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Zhu J, Fang Y, Wakisaka M, Saadiah Hafid H, Yang Z, Yin Y, Omura T, Fang W. Fabrication of flexible chitosan film reinforced with pulping by-product lignosulfonates for cherry-tomato preservation. Food Chem X 2024; 21:101181. [PMID: 38357373 PMCID: PMC10865233 DOI: 10.1016/j.fochx.2024.101181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 01/22/2024] [Accepted: 02/02/2024] [Indexed: 02/16/2024] Open
Abstract
The massive production of food waste and plastic pollution necessitates innovative solutions. This study reports the first fabrication of a flexible chitosan (CH) film reinforced with lignosulfonate (LS) derived from pulping byproduct as a sustainable alternative to synthetic food packaging. The CH/LS composite film was prepared by a simple casting method with varying LS contents of 1 % and 2 %. Compared to CH film, the addition of 2 % LS increased the tensile strength by over 4 times and decreased water vapor permeability by 11 %. Moreover, the CH/LS film exhibited excellent UV-shielding properties. This novel use of LS to reinforce CH film presents an eco-friendly active packaging material. When used to package cherry tomatoes for 2 weeks, the CH/LS film effectively maintained fruit freshness and hardness while minimizing weight loss. This work provides new scientific evidence on the optimized preparation and application of CH/LS composite films from renewable resources for food preservation.
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Affiliation(s)
- Jiangyu Zhu
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
| | - Yujie Fang
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
| | - Minato Wakisaka
- Food Study Centre, Fukuoka Women’s University, 1-1-1 Kasumigaoka, Fukuoka 813-8529, Japan
| | - Halimatun Saadiah Hafid
- Institute of Plantation Studies, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Zhengfei Yang
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
| | - Yongqi Yin
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
| | - Taku Omura
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Weiming Fang
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
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53
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Ud Din J, Li H, Li Y, Liu X, Al-Dalali S. Conjugation of Soybean Proteins 7S/11S Isolate with Glucose/Fructose in Gels through Wet-Heating Maillard Reaction. Gels 2024; 10:237. [PMID: 38667656 PMCID: PMC11049473 DOI: 10.3390/gels10040237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 03/20/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
Conjugation with glucose (G) and fructose (F) via the Maillard reaction under the wet-heating condition is a natural and non-toxic method of improving the technological functions of 7S/11S proteins in different kinds of gels. It may be used as an affordable supply of emulsifiers and an excellent encapsulating matrix for gels. This study aimed to create a glucose/fructose-conjugated 7S/11S soy protein via the Maillard reaction. The conjugation was confirmed by determining the SDS-PAGE profile and circular dichroism spectra. In addition, these conjugates were comprehensively characterized in terms of grafting degree, browning degree, sulfhydryl content, surface hydrophobicity (H0), and differential scanning calorimetry (DSC) through various reaction times (0, 24, 48, and 72 h) to evaluate their ability to be used in food gels. The functional characteristics of the 7S/11S isolate-G/F conjugate formed at 70 °C, with a high degree of glycosylation and browning, were superior to those obtained at other reaction times. The SDS-PAGE profile indicated that the conjugation between the 7S and 11S proteins and carbohydrate sources of G and F through the Maillard reaction occurred. Secondary structural results revealed that covalent interactions with G and F affected the secondary structural components of 7S/11S proteins, leading to increased random coils. When exposed to moist heating conditions, G and F have significant potential for protein alteration through the Maillard reaction. The results of this study may provide new insights into protein modification and establish the theoretical basis for the therapeutic application of both G and F conjugation with soy proteins in different food matrixes and gels.
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Affiliation(s)
- Jalal Ud Din
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- National Soybean Processing Industry Technology Innovation Center, Beijing 100048, China
| | - You Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
- National Soybean Processing Industry Technology Innovation Center, Beijing 100048, China
| | - Sam Al-Dalali
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
- School of Food and Health, Guilin Tourism University, Guilin 541006, China
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54
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Liu L, Zhang Y, Jiang F, He Q, Lin B. A co-type ductile film with high tensile strength and fast self-healing properties for shaped fruit preservation. J Mater Chem B 2024; 12:3262-3272. [PMID: 38456357 DOI: 10.1039/d3tb02862c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2024]
Abstract
Traditional petroleum-based plastics have high energy consumption, require professional equipment, are non-degradable after use, and lack antibacterial properties, making it impossible to achieve long-lasting freshness in fruits and vegetables. Herein, we report a novel co-type film-forming method with low energy consumption and without production equipment, which uses PVA-borax gel as a substrate and adds a certain proportion of CMC and TA to prepare multifunctional CMC/TA@PVA-borax composite hydrogels (CTPB). The dynamic borax ester bonding and hydrogen bonding in the CTPB hydrogel results in an ultra-high tensile strength of more than 5500% and rapid self-healing within 8 s. Interestingly, hydrogels can be arbitrarily shaped and stretched like play dough and thus can be stretched into ductile films by co-type film formation. The antimicrobial properties of the hydrogel film can be attributed to the synergistic effects of TA and borax. The mussel structure of TA allows the hydrogel film to adhere directly to different surfaces for more effective bacterial killing. In addition, the hydrogel film has a high level of biosafety and biodegradability and shows good performance in fruit storage. This study provides a convenient and low-energy method for the preparation of films, which in part reduces the increasing environmental pollution caused by petroleum-based plastics.
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Affiliation(s)
- Li Liu
- School of Chemistry and Chemical Engineering, Guangxi i University, Nanning 530004, P. R. China.
| | - Yuancheng Zhang
- School of Chemistry and Chemical Engineering, Guangxi i University, Nanning 530004, P. R. China.
| | - Fengqiong Jiang
- School of Chemistry and Chemical Engineering, Guangxi i University, Nanning 530004, P. R. China.
| | - Qiuwen He
- School of Chemistry and Chemical Engineering, Guangxi i University, Nanning 530004, P. R. China.
| | - Baofeng Lin
- School of Chemistry and Chemical Engineering, Guangxi i University, Nanning 530004, P. R. China.
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55
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Sharma R, Dhamodharan R. Tannic acid crosslinked chitosan-guar gum composite films for packaging application. Int J Biol Macromol 2024; 260:129317. [PMID: 38211923 DOI: 10.1016/j.ijbiomac.2024.129317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 01/05/2024] [Accepted: 01/05/2024] [Indexed: 01/13/2024]
Abstract
Chitosan (CH)-guar gum (GG) composite films crosslinked with tannic acid (TnA) were prepared by solution casting method. The films were then immersed in 5 % aqueous NH3 and dried again. They were characterized by IR spectroscopy, wide angle x-ray diffraction and thermogravimetric analysis. All the films were studied for physicochemical properties such as moisture content, swelling, solubility in water, water contact angle, water vapor permeability, opacity, tensile strength and antioxidant activity. The physicochemical and mechanical properties of films changed significantly when compared to CH as reflected by an increase in the amorphous domains of the films, a decrease in moisture content, swelling and solubility in water. The films turned hydrophobic with concomitant decrease in moisture content, swelling, water-solubility and exhibited improved UV absorption as well as mechanical strength, which in turn was dependent on the tannic acid concentration. These results along with enhanced antioxidant properties, UV absorption with no significant change in water vapor permeation compared to CH suggested that the films could find application in packaging applications.
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Affiliation(s)
- Richa Sharma
- Department of Chemistry, Indian Institute of Technology Madras, Chennai 600 036, India
| | - R Dhamodharan
- Department of Chemistry, Indian Institute of Technology Madras, Chennai 600 036, India.
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56
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Jenix Rino J, Suyambulingam I, Divakaran D, Sunesh NP, Singh MK, Vishnuvarthanan M, Sanjay MR, Siengchin S. Facile exfoliation and physicochemical characterization of Thespesia populnea plant leaves based bioplasticizer macromolecules reinforced with polylactic acid biofilms for packaging applications. Int J Biol Macromol 2024; 261:129771. [PMID: 38286386 DOI: 10.1016/j.ijbiomac.2024.129771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 01/22/2024] [Accepted: 01/24/2024] [Indexed: 01/31/2024]
Abstract
Plasticizers are active ingredients added to the polymer to increase its workability. Since synthetic plasticizer is not ecofriendly and toxic in nature, it is a real cause for concern. On this basis, our study focuses on plasticizer extraction from plant-based resources. In this research work, Thespesia populnea leaves are utilized for the isolation of biological macromolecules with a plasticizing effect for biofilm applications. This extraction process is done through solvent extraction, amination, slow pyrolysis, and surface catalysis process. The physico-chemical and microstructural characterization of novel plasticizer particles were studied for the first time. The lower crystallinity index and crystalline size obtained from X-ray diffraction is 50.08 % and 20.45 nm respectively. Energy dispersive spectroscopy, particle sizer analysis, atomic force microscopy, and scanning electron microscopy are used to assess surface morphology of this plasticizer. The thermogram and differential thermal analysis curves give the information about degradation behavior of plasticizers and their thermal stability. The glass transition temperature of the extracted plasticizer is 60.56 °C. The plasticizing effect of the plasticizer is studied through film fabrication of polylactic acid which was blended with the extracted plasticizer. The mechanical property of biofilm was improved with the addition of plasticizer. The elongation break percentage (for 5 % plasticizer 46.12 %) was increased compared to others with moderate tensile strength. However, the tensile and elongation modulus decreases with the increase of plasticizer content. The crystallinity of the PLA film was improved after the plasticization. The thermal stability also increased with 3 % addition of the plasticizer. The isolated plasticizer was soluble in water and its molecular weight ≈380.
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Affiliation(s)
- J Jenix Rino
- Department of Mechanical Engineering, Stella Mary's College of Engineering, Nagercoil, Tamilnadu 629202, India
| | - Indran Suyambulingam
- Natural Composites Research Group Lab, Department of Materials and Production Engineering, The Sirindhorn International Thai-German School of Engineering (TGGS), King Mongkut's University of Technology North Bangkok (KMUTNB), Bangkok 10800, Thailand.
| | - Divya Divakaran
- Natural Composites Research Group Lab, Department of Materials and Production Engineering, The Sirindhorn International Thai-German School of Engineering (TGGS), King Mongkut's University of Technology North Bangkok (KMUTNB), Bangkok 10800, Thailand
| | - Narayana Perumal Sunesh
- Department of Mechanical Engineering, Rohini College of Engineering and Technology, Palkulam, Kanyakumari, Tamil Nadu 629401, India
| | - Manoj Kumar Singh
- Natural Composites Research Group Lab, Department of Materials and Production Engineering, The Sirindhorn International Thai-German School of Engineering (TGGS), King Mongkut's University of Technology North Bangkok (KMUTNB), Bangkok 10800, Thailand
| | - M Vishnuvarthanan
- Department of Materials Science and Engineering, Indian Institute of Technology Delhi, New Delhi 110016, India
| | - M R Sanjay
- Natural Composites Research Group Lab, Department of Materials and Production Engineering, The Sirindhorn International Thai-German School of Engineering (TGGS), King Mongkut's University of Technology North Bangkok (KMUTNB), Bangkok 10800, Thailand
| | - Suchart Siengchin
- Natural Composites Research Group Lab, Department of Materials and Production Engineering, The Sirindhorn International Thai-German School of Engineering (TGGS), King Mongkut's University of Technology North Bangkok (KMUTNB), Bangkok 10800, Thailand.
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57
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Sethulakshmi AG, Saravanakumar MP. Sustainable papaya plant waste and green tea residue composite films integrated with starch and gelatin for active food packaging applications. Int J Biol Macromol 2024; 260:129153. [PMID: 38228198 DOI: 10.1016/j.ijbiomac.2023.129153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 12/07/2023] [Accepted: 12/28/2023] [Indexed: 01/18/2024]
Abstract
This study explores the sustainable utilization of wastes from a papaya plant (papaya peels (PP), papaya seeds (PS), leaf-stem (PL)) and dried green tea residues (GTR) for the synthesis of bioplastics. The dried GTR were individually blended with each papaya waste extract and then boiled in water to get three composite papaya plant waste-green tea supernatants. Potato starch and gelatin-based functional films were prepared by integrating each with the composite papaya waste-green tea supernatant liquid. This work introduces a dissolved organic matter (DOM) study to the field of bioplastics, with the goal of identifying the organic components and macromolecules inherent in the PW supernatants. When compared with the films prepared solely from papaya waste (PW) supernatants, PW-GTR composite supernatant films prevent UV light transmission with superior antioxidant and mechanical properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), X-ray diffraction spectroscopy (XRD), and atomic force microscopy (AFM) were utilized to characterize the starch and gelatin PW-GTR films. Owing to the exceptional antioxidant, UV barrier, and remarkable biodegradable properties of the starch/PW/GTR and gelatin/PW/GTR composite films, make them ideal for use in food packaging applications.
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Affiliation(s)
- A G Sethulakshmi
- Department of Environmental and Water Resources Engineering, School of Civil Engineering, Vellore Institute of Technology, Vellore, Tamil Nādu, India
| | - M P Saravanakumar
- Department of Environmental and Water Resources Engineering, School of Civil Engineering, Vellore Institute of Technology, Vellore, Tamil Nādu, India.
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58
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Wang H, Yin X, Zhang L, Wang X, Zhang J, Wen R, Cao J. Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham. Foods 2024; 13:776. [PMID: 38472889 PMCID: PMC10930425 DOI: 10.3390/foods13050776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
To expound on the correlation between the microorganism communities and the formation of off-odour in Xuanwei ham, the microorganism communities and volatile compounds were investigated in the biceps femoris (BF) and semimembranosus (SM) of Xuanwei ham with different quality grades (normal ham and spoiled ham). The single molecule real-time sequencing showed that differential bacteria and fungi were more varied in normal hams than in spoiled hams. Headspace solid-phase microextraction-gas chromatography (HS-SPME-GC-MS) results indicated that aldehydes and alcohols were significantly higher in spoiled hams than those in normal hams (p < 0.05). The off-odour of spoiled hams was dominated by ichthyic, malodourous, sweaty, putrid, sour, and unpleasant odours produced by compounds such as trimethylamine (SM: 13.05 μg/kg), hexanal (BF: 206.46 μg/kg), octanal (BF: 59.52 μg/kg), methanethiol (SM: 12.85 μg/kg), and valeric acid (BF: 15.08 μg/kg), which are positively correlated with Bacillus cereus, Bacillus subtilis, Bacillus licheniformis, Pseudomonas sp., Aspergillus ruber, and Moraxella osloensis. Furthermore, the physicochemical property and quality characteristics results showed that high moisture (BF: 56.32 g/100 g), pH (BF: 6.63), thiobarbituric acid reactive substances (TBARS) (SM: 1.98 MDA/kg), and low NaCl content (SM: 6.31%) were also responsible for the spoilage of hams with off-odour. This study provided a deep insight into the off-odour of Xuanwei ham from the perspective of microorganism communities and a theoretical basis for improving the flavour and overall quality of Xuanwei hams.
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Affiliation(s)
- Haoyi Wang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Xiaoyu Yin
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Lu Zhang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Xuejiao Wang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Jiliang Zhang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Rongxin Wen
- College of Life Sciences, Yantai University, Yantai 264005, China;
| | - Jianxin Cao
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
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59
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Umaraw P, Singh VP, Verma AK. Effect of Addition of Mango Seed Extract on Storage Stability of Chevon Meatballs at Refrigeration Temperature. Foods 2024; 13:676. [PMID: 38472788 DOI: 10.3390/foods13050676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 02/16/2024] [Accepted: 02/18/2024] [Indexed: 03/14/2024] Open
Abstract
In this study, the addition of mango seed extract (MSE) in goat meatballs was assessed. The efficacy of three different levels of MSE extract, namely T1 = (2.5 mL/100 g of meat emulsion v/w), T2 = (5.0 mL/100 g of meat emulsion v/w), T3 = (7.5 mL/100 g of meat emulsion v/w), and T0 (control without mango seed extract), was conducted for evaluation of changes in water activity (aW), pH, total phenolic compounds, DPPH, peroxide value, TBARS, microbial quality, and sensory attributes of the goat meatballs stored at refrigerated temperature (4 ± 1 °C). Incorporation of the mango seed extract T3 (7.5 mL/100 g) showed that it can potentially better maintain change in pH and water activity. Total phenolic and DPPH activity decreased significantly (P0.05) among all samples throughout storage; however, the highest value was noted for T3 among all samples. The MSE-added goat meatballs (T3) group had lower significant (p < 0.05) peroxide values than the other samples. The T3 sample added with MSE exhibited significant (p < 0.05) lower TBRAS values as compared to other treatments. Comparatively lower microbial proliferation and better sensory attributes were maintained among the treated groups during the entire storage time. The results show that the inclusion of MSE extract T3 (7.5 mL/100 g) is a promising natural antioxidant that can maintain a better quality of goat meatballs at refrigerated temperature (4 ± 1 °C) under aerobic packaging conditions.
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Affiliation(s)
- Pramila Umaraw
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut 250 110, Uttar Pradesh, India
| | - Veer Pal Singh
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut 250 110, Uttar Pradesh, India
| | - Akhilesh K Verma
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut 250 110, Uttar Pradesh, India
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60
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Cao J, Yan H, Ye B, Shen Y, Liu L. Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp. Food Chem 2024; 434:137465. [PMID: 37716148 DOI: 10.1016/j.foodchem.2023.137465] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 08/25/2023] [Accepted: 09/11/2023] [Indexed: 09/18/2023]
Abstract
Lipid oxidation is the major cause of quality deterioration in freshwater fish, especially mediated by myoglobin (Mb). This study aimed to investigate the antioxidant mechanism of Maillard reaction products (MRPs) in Mb-mediated lipid oxidation in common carp (Cyprinus carpio). MRPs exhibited promising antioxidant and antimicrobial capacities based on the reduced content of peroxide and thiobarbituric acid-reactive substances and inhibited microbial growth. MRPs inhibited the oxidation of Mb by lowering the transfer from oxymyoglobin to metmyoglobin and improving the stability of heme iron. The correlation analysis showed that MRPs regulated the formation of free radicals by maintaining the reduced structure of Mb and the integrity of heme iron, and also directly inhibited the formation of oxidation products in a chain radical reaction. The texture and electronic nose analysis indicated that MRPs could delay the structural disruption and flavor deterioration of surimi. Therefore, MRPs could effectively inhibit Mb-induced lipid oxidation and further control the resulting changes in the flavor and texture of surimi.
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Affiliation(s)
- Jiarong Cao
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Haixia Yan
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Bo Ye
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No. 39, Shenyang, Liaoning 110031, China
| | - Yixiao Shen
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Ling Liu
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China.
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61
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Benedetti G, Flori L, Spezzini J, Miragliotta V, Lazzarini G, Pirone A, Meneguzzo C, Tagliavento L, Martelli A, Antonelli M, Donelli D, Faraloni C, Calderone V, Meneguzzo F, Testai L. Improved Cardiovascular Effects of a Novel Pomegranate Byproduct Extract Obtained through Hydrodynamic Cavitation. Nutrients 2024; 16:506. [PMID: 38398831 PMCID: PMC10893178 DOI: 10.3390/nu16040506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 02/07/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024] Open
Abstract
The healthy properties of pomegranate fruit, a highly consumed food, have been known for a long time. However, the pomegranate supply chain is still rather inefficient, with the non-edible fraction, whose weight is roughly half the total and is endowed with plenty of valuable bioactive compounds, either disposed of or underutilized. A novel extract obtained from non-edible byproducts (called PPE), using hydrodynamic cavitation, a green, efficient, and scalable technique, was investigated for its cardiovascular effects in vivo. PPE showed efficacy in an acute phenylephrine (PE)-induced hypertensive rat model, similar to the extract of whole fruit (PFE) obtained using the same extractive technique, along with good intestinal bioaccessibility after oral administration. Finally, when chronically administered for 6 weeks to spontaneously hypertensive rats, PPE was shown to significantly contain the increase in systolic blood pressure, comparable to the reference drug Captopril, and at a dose remarkably lower than the reported effective dose of ellagic acid. The extract from the non-edible fraction of the pomegranate fruit also showed good anti-inflammation and anti-fibrotic effects. The findings of this study, along with the extraction technique, could contribute to enhancing the value of the pomegranate supply chain, relieve the related environmental burden, and potentially improve public health.
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Affiliation(s)
- Giada Benedetti
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (G.B.); (L.F.); (J.S.); (A.M.); (V.C.)
| | - Lorenzo Flori
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (G.B.); (L.F.); (J.S.); (A.M.); (V.C.)
| | - Jacopo Spezzini
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (G.B.); (L.F.); (J.S.); (A.M.); (V.C.)
| | - Vincenzo Miragliotta
- Department of Veterinary Sciences, University of Pisa, 56126 Pisa, Italy; (V.M.); (G.L.); (A.P.)
- Interdepartmental Research Centre of Ageing Biology and Pathology, University of Pisa, 56120 Pisa, Italy
- Centro per l’Integrazione della Strumentazione Scientifica dell’Università di Pisa (CISUP), Lungarno Pacinotti 43, 56126 Pisa, Italy
| | - Giulia Lazzarini
- Department of Veterinary Sciences, University of Pisa, 56126 Pisa, Italy; (V.M.); (G.L.); (A.P.)
| | - Andrea Pirone
- Department of Veterinary Sciences, University of Pisa, 56126 Pisa, Italy; (V.M.); (G.L.); (A.P.)
| | - Cosimo Meneguzzo
- HyRes Srl, Via Salvator Rosa 18, 82100 Benevento, Italy; (C.M.); (L.T.)
| | - Luca Tagliavento
- HyRes Srl, Via Salvator Rosa 18, 82100 Benevento, Italy; (C.M.); (L.T.)
| | - Alma Martelli
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (G.B.); (L.F.); (J.S.); (A.M.); (V.C.)
- Interdepartmental Research Centre of Ageing Biology and Pathology, University of Pisa, 56120 Pisa, Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, 56120 Pisa, Italy
| | - Michele Antonelli
- Department of Public Health, AUSL-IRCCS of Reggio Emilia, 42122 Reggio Emilia, Italy;
| | - Davide Donelli
- Department of Medicine and Surgery, University of Parma, 43121 Parma, Italy;
- Division of Cardiology, Azienda Ospedaliero-Universitaria di Parma, 43126 Parma, Italy
| | - Cecilia Faraloni
- Institute of Bioeconomy, National Research Council of Italy, Via Madonna del Piano 10, 50019 Florence, Italy; (C.F.); (F.M.)
| | - Vincenzo Calderone
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (G.B.); (L.F.); (J.S.); (A.M.); (V.C.)
- Interdepartmental Research Centre of Ageing Biology and Pathology, University of Pisa, 56120 Pisa, Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, 56120 Pisa, Italy
| | - Francesco Meneguzzo
- Institute of Bioeconomy, National Research Council of Italy, Via Madonna del Piano 10, 50019 Florence, Italy; (C.F.); (F.M.)
| | - Lara Testai
- Department of Pharmacy, University of Pisa, 56126 Pisa, Italy; (G.B.); (L.F.); (J.S.); (A.M.); (V.C.)
- Interdepartmental Research Centre of Ageing Biology and Pathology, University of Pisa, 56120 Pisa, Italy
- Centro per l’Integrazione della Strumentazione Scientifica dell’Università di Pisa (CISUP), Lungarno Pacinotti 43, 56126 Pisa, Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, 56120 Pisa, Italy
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Barman M, Rahman S, Joshi N, Sarma N, Bharadwaj P, Thakur D, Devi R, Chowdhury D, Hurren C, Rajkhowa R. Banana fibre-chitosan-guar gum composite as an alternative wound healing material. Int J Biol Macromol 2024; 259:129653. [PMID: 38280292 DOI: 10.1016/j.ijbiomac.2024.129653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 12/22/2023] [Accepted: 01/19/2024] [Indexed: 01/29/2024]
Abstract
Bio-composites, which can be obtained from the renewable natural resources, are fascinating material for use as sustainable biomaterials with essential properties like biodegradable, bio-compatibility as well cyto-compatibility etc. These properties are useful for bio-medical including wound healing applications. In this study, fibre obtained banana pseudo stem of banana plant, which is otherwise wasted, was used as a material along with chitosan and guar gum to fabricate a banana fibre-biopolymer composite patch. The physiochemical properties of the patches were examined using Fourier Transformed Infra-red spectrophotometer (FT-IR), tensile tester, Scanning Electron Microscope (SEM), contact angle tester, swelling and degradation studies. We further demonstrated that a herbal drug, Nirgundi could be loaded to the patch showed controlled its release at different pHs. The patch had good antibacterial property and supported proliferation of mouse fibroblast cells. The study thus indicates that banana fibre-chitosan-guar gum composite can be developed into an alternative wound healing material.
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Affiliation(s)
- Mridusmita Barman
- Institute of Frontier Materials, Deakin University, Geelong, Victoria, Australia; Material Nanochemistry Laboratory, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India; Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India
| | - Sazzadur Rahman
- Material Nanochemistry Laboratory, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India
| | - Naresh Joshi
- Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India
| | - Neeraj Sarma
- Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India
| | - Pranami Bharadwaj
- Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India
| | - Debajit Thakur
- Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India
| | - Rajlakshmi Devi
- Life Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India
| | - Devasish Chowdhury
- Material Nanochemistry Laboratory, Institute of Advanced Study in Science and Technology (IASST), Guwahati, Assam, India.
| | - Christopher Hurren
- Institute of Frontier Materials, Deakin University, Geelong, Victoria, Australia
| | - Rangam Rajkhowa
- Institute of Frontier Materials, Deakin University, Geelong, Victoria, Australia
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Riahi Z, Khan A, Rhim JW, Shin GH, Kim JT. Carrageenan-based active and intelligent packaging films integrated with anthocyanin and TiO 2-doped carbon dots derived from sweet potato peels. Int J Biol Macromol 2024; 259:129371. [PMID: 38228207 DOI: 10.1016/j.ijbiomac.2024.129371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 12/16/2023] [Accepted: 01/08/2024] [Indexed: 01/18/2024]
Abstract
Carrageenan-based sustainable active and pH-dependent color-changing composite films were fabricated by blending anthocyanin extracted from sweet potato peel (SPA) with TiO2-doped carbon dots (Ti-CDs) prepared using the biowaste of SPA extraction. The SPA and Ti-CDs were compatible with the carrageenan matrix and were uniformly dispersed in the used polymer to form a homogeneous film with increased mechanical properties. The composite film added with SPA and 3 wt% Ti-CD showed 100 % UV protection, superb antioxidant (100 % DPPH and ABTS scavenging assay), and potent antibacterial activity (complete eradication of foodborne L.monocytogenes and E. coli strains after 3 h incubation). Additionally, the composite films showed distinguishable colorimetric responses to pH 7-12 buffers and volatile ammonia. The intelligent sensing ability of the composite film was assessed through shrimp freshness monitoring, and the film's hue shifted from pink (fresh shrimp) to yellow/brown (inedible shrimp) during storage. Shrimp packaging studies have shown that composite films retard the rate of food quality change during storage and are a good indicator of shrimp spoilage. Therefore, the designed film is expected to have high applicability as a chip, and quick on-site sensor that detects seafood quality in real-time, and a highly effective multifunctional film for better product quality preservation.
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Affiliation(s)
- Zohreh Riahi
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ajahar Khan
- BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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64
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Ramakrishnan R, Kim JT, Roy S, Jayakumar A. Recent advances in carboxymethyl cellulose-based active and intelligent packaging materials: A comprehensive review. Int J Biol Macromol 2024; 259:129194. [PMID: 38184045 DOI: 10.1016/j.ijbiomac.2023.129194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 12/18/2023] [Accepted: 12/31/2023] [Indexed: 01/08/2024]
Abstract
Researchers have concentrated on innovative approaches to increase the shelf life of perishable food products and monitor their quality during storage and transportation as consumer demand for safe, environmentally friendly, and effective packaging develops. This comprehensive review aims to provide an overview of recent developments in carboxymethyl cellulose (CMC) chemical synthesis and its applications in active and intelligent packaging materials. It explores various methods for modifying cellulose to produce CMC and highlights the unique properties that make it suitable for addressing packaging industry challenges. The integration of CMC into active packaging systems, which helps reduce food waste and enhance food preservation, is discussed in depth. Furthermore, the integration of CMC in smart sensors and indicators for real-time monitoring and quality assurance in intelligent packaging is examined. The chemical synthesis of CMC and strategies to optimise its properties were studied, and the review concluded by examining the challenges and prospects of CMC-based packaging in the industry. This review is intended to serve as a valuable resource for researchers, industry professionals, and policymakers interested in the evolving landscape of CMC and its role in shaping the future of packaging materials.
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Affiliation(s)
| | - Jun Tae Kim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Aswathy Jayakumar
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
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65
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Bremenkamp I, Sousa-Gallagher MJ. Design and Development of an Edible Coating for a Ready-to-Eat Fish Product. Polymers (Basel) 2024; 16:346. [PMID: 38337235 DOI: 10.3390/polym16030346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 12/30/2023] [Accepted: 01/04/2024] [Indexed: 02/12/2024] Open
Abstract
The application of chitosan and alginate coatings for a ready-to-eat (RTE) baked fish product was studied. An experimental design was used to investigate the effect of coating a polysaccharide concentration and glycerol addition on the safety (microbial growth) and quality (water loss and lipid oxidation) of an RTE fish product under optimal and abused storage conditions. The results showed that a chitosan coating with 1% (w/v) chitosan in 1% (v/v) acetic acid and 15% (w/w chitosan) glycerol, or a 1% (w/v) alginate coating with no glycerol and no crosslinking, showed the best performance in controlling the tested safety and quality parameters. The desirability method was used to identify the shelf lives of chitosan, alginate, and double-coated RTE products. The chitosan-coated samples showed the best performance with a three-fold shelf-life extension compared to the uncoated products stored at 4 °C. Moreover, the tested coatings demonstrated their ability to provide protective functions under abused storage conditions. These results strongly suggest that edible coatings have significant potential in enhancing the shelf life and safety of ready-to-eat (RTE) fish products.
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Affiliation(s)
- Ina Bremenkamp
- Process & Chemical Engineering, School of Engineering & Architecture, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland
| | - Maria J Sousa-Gallagher
- Process & Chemical Engineering, School of Engineering & Architecture, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland
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Nandi S, Guha P. Development, characterization and application of starch-based film containing polyphenols of piper betle L. waste in chicken meat storage. Food Chem 2024; 431:137103. [PMID: 37572483 DOI: 10.1016/j.foodchem.2023.137103] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 07/20/2023] [Accepted: 08/03/2023] [Indexed: 08/14/2023]
Abstract
The current study aimed to develop a sustainable solution to extend the shelf life of chicken meat by developing starch-based functional film embedded with polyphenolic extract of waste petioles of betel leaf (BLP). The results showed that loading of the extract significantly (p < 0.05) improved flexibility, thickness, water solubility, DPPH radical scavenging activity, and UV light protection ability by enhancing intermolecular interactions among potato starch, guar gum, and the extract. The developed film showed optimum mechanical and water barrier properties at a 4% BLP extract concentration computed through TOPSIS method (A multi-criteria decision-making approach). During the shelf life study, the extract embedded film maintained the quality of chicken meat for up to 12 days at refrigerated temperature. Biodegradation time of the extract-blended films was considerably decreased to 14 days from 28 days for the native film, indicating suitable alternative to non-biodegradable film for storing the raw meat.
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Affiliation(s)
- Sujosh Nandi
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India.
| | - Proshanta Guha
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
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de Souza RC, da Silva LM, Buratti BA, Carra S, Flores M, Puton BM, Rigotti M, Salvador M, Malvessi E, Moreira FKV, Steffens C, Valduga E, Zeni J. Purification, bioactivity and application of maltobionic acid in active films. 3 Biotech 2024; 14:32. [PMID: 38188310 PMCID: PMC10764696 DOI: 10.1007/s13205-023-03879-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Accepted: 12/05/2023] [Indexed: 01/09/2024] Open
Abstract
The objective of this study was to purify sodium maltobionate using Zymomonas mobilis cells immobilized in situ on flexible polyurethane (PU) and convert it into maltobionic acid for further evaluation of bioactivity (iron chelating ability, antibacterial potential and cytoprotection) and incorporation into films based on cassava starch, chitosan, and cellulose acetate. Sodium maltobionate exhibited a purity of 98.1% and demonstrated an iron chelating ability of approximately 50% at concentrations ranging from 15 to 20 mg mL-1. Maltobionic acid displayed minimal inhibitory concentrations (MIC) of 8.5, 10.5, 8.0, and 8.0 mg mL-1 for Salmonella enterica serovar Choleraesuis, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes, respectively. Maltobionic acid did not exhibit cytotoxicity in HEK-293 cells at concentrations up to 500 µg mL-1. Films incorporating 7.5% maltobionic acid into cassava starch and chitosan demonstrated inhibition of microbial growth, with halo sizes ranging from 15.67 to 22.33 mm. These films had a thickness of 0.17 and 0.13 mm, water solubility of 62.68% and 78.85%, and oil solubility of 6.23% and 11.91%, respectively. The cellulose acetate film exhibited a non-uniform visual appearance due to the low solubility of maltobionic acid in acetone. Mechanical and optical properties were enhanced with the addition of maltobionic acid to chitosan and cassava films. The chitosan film with 7.5% maltobionic acid demonstrated higher tensile strength (30.3 MPa) and elongation at break (9.0%). In contrast, the cassava starch film exhibited a high elastic modulus (1.7). Overall, maltobionic acid, with its antibacterial activity, holds promise for applications in active films suitable for food packaging. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-023-03879-3.
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Affiliation(s)
- Roberta Cristina de Souza
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Leonardo Meirelles da Silva
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Bruna Angela Buratti
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Sabrina Carra
- Biotechnology Institute, Universidade de Caxias Do Sul, CEP: 95070-560 Caxias Do Sul, RS Brasil
| | - Maicon Flores
- Biotechnology Institute, Universidade de Caxias Do Sul, CEP: 95070-560 Caxias Do Sul, RS Brasil
| | - Bruna Maria Puton
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Marina Rigotti
- Biotechnology Institute, Universidade de Caxias Do Sul, CEP: 95070-560 Caxias Do Sul, RS Brasil
| | - Mirian Salvador
- Biotechnology Institute, Universidade de Caxias Do Sul, CEP: 95070-560 Caxias Do Sul, RS Brasil
| | - Eloane Malvessi
- Biotechnology Institute, Universidade de Caxias Do Sul, CEP: 95070-560 Caxias Do Sul, RS Brasil
| | | | - Clarice Steffens
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Eunice Valduga
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
| | - Jamile Zeni
- Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Missões, CEP: 99709-910 Erechim, RS Brasil
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68
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Kuchaiyaphum P, Chotichayapong C, Kajsanthia K, Saengsuwan N. Carboxymethyl cellulose/poly (vinyl alcohol) based active film incorporated with tamarind seed coat waste extract for food packaging application. Int J Biol Macromol 2024; 255:128203. [PMID: 37979741 DOI: 10.1016/j.ijbiomac.2023.128203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 08/29/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
Incorporating a bioactive food waste extract into biodegradable polymers is a promising green approach to producing active films with antioxidant and antibacterial activity for food packaging. Active packaging films from carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA) incorporated with tamarind seed coat waste extract (TS) were prepared by solvent casting method using citric acid as a crosslinking agent. The effect of TS content on the film properties was determined by measuring the optical, morphology, mechanical, water vapor transmission rate (WVTR), antioxidant, and antimicrobial attributes. The CMC/PVA-TS films were also tested on fresh pork. The addition of TS did not significantly affect the film structure and WVTR but it improved the mechanical and UV barrier properties. The films possessed antioxidant and antimicrobial ability against bacteria (S. aureus and E. coli). Thus, CMC/PVA packaging was successfully prepared, and the incorporation of TS enhanced the antioxidant and antimicrobial properties of the film, which extended the shelf-life of fresh pork.
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Affiliation(s)
- Pusita Kuchaiyaphum
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand.
| | - Chatrachatchaya Chotichayapong
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand
| | - Kanlayanee Kajsanthia
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand
| | - Nikorn Saengsuwan
- Department of Applied Chemistry, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Nakhon Ratchasima 30000, Thailand
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Andleeb S, Iqbal Z, Gulzar N, Raza A, Ahmad A. Synthesis, Characterization, Acute Dermal Toxicity, Anti-inflammatory, and Wound Healing Potential of Biogenic Silver Nanoparticles in Balb C Mice. Curr Pharm Biotechnol 2024; 25:1452-1465. [PMID: 37518998 DOI: 10.2174/1389201024666230727122201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 05/18/2023] [Accepted: 05/26/2023] [Indexed: 08/01/2023]
Abstract
AIM The current study aimed to develop an economic plant-based therapeutic agent to improve the treatment strategies for diseases at the nano-scale. METHODS In the current research, silver nanoparticles were synthesized using Trillium govanianum aqueous extract. Characterizations were done using UV-visible spectrophotometer, X-ray diffraction, scanning electron microscopy, and Fourier transform infrared spectroscopy. In vivo biological activities such as acute dermal toxicity, wound healing, and anti-inflammatory were done on Balb C mice. Absorbance at 295 nm corresponds to the out-of-plane quadrupole Plasmonresonance while at 350 nm corresponds to in-plane dipole resonance. SEM images showed the morphology of TGAgNPs is not exactly spherical while XRD analysis shows that highly crystalline TGAgNPs with an average size of 27.94 nm. The FTIR spectrum represents sharp peaks of aldehyde, amide I, aromatic rings, and polysaccharides. The microscopic assessment did not find any epidermal and dermal layer abnormalities in Blab C mice when exposed to TGAgNPs during acute dermal toxicity. RESULTS & DISCUSSION Results revealed that 1000 mg/kg is not a lethal dose. In the wound healing activity, no mortality and no abnormal signs were observed when petroleum jelly, nitrofuranose, TGaqu, and TGAgNPs-based ointments were applied. Enhanced epithelization was recorded in TGaqu and TGAgNPs treated mice (p≤0.001). The wound contraction percentage was higher in nitrofuranose-treated mice (74%) followed by TGAgNPs (71%), and TGaqu (69%) compared to vehicle-treated and open-wounded mice. The paw edema model proved the potential use of TGAgNPs and TGaqu as anti-inflammatory agents. CONCLUSION Hence, the results proved that both TGaqu and TGAgNPs are not toxic and possessed strong anti-inflammatory and wound-healing effects due to the presence of phytochemical constituents and could be used in various drug production as a therapeutic agent.
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Affiliation(s)
- Saiqa Andleeb
- Department of Zoology, Microbial Biotechnology Laboratory, University of Azad Jammu and Kashmir, Muzaffarabad, 13100, Pakistan
| | - Zafar Iqbal
- Department of Surgery, College of Medicine, King Saud University, Riyadh, 11461, Kingdom of Saudi Arabia
| | - Nazia Gulzar
- Department of Zoology, Microbial Biotechnology Laboratory, University of Azad Jammu and Kashmir, Muzaffarabad, 13100, Pakistan
| | - Abida Raza
- University Institute of Biochemistry and Biotechnology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
| | - Ashfaq Ahmad
- Department of Chemistry, College of Science, King Saud University, Riyadh, 11451, Kingdom of Saudi Arabia
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Wahyono T, Ujilestari T, Sholikin MM, Muhlisin M, Cahyadi M, Volkandari SD, Triyannanto E. Quality of pork after electron-beam irradiation: A meta-analysis study. Vet World 2024; 17:59-71. [PMID: 38406359 PMCID: PMC10884575 DOI: 10.14202/vetworld.2024.59-71] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Accepted: 12/12/2023] [Indexed: 02/27/2024] Open
Abstract
Background and Aim Irradiation has become a preferred method for pork preservation in recent years. Electron-beam irradiation is notably recognized for its feasibility and safety among various irradiation methods. This meta-analysis study aims to elucidate the impact of electron-beam irradiation on oxidation parameters, color, sensory attributes, and microbiological conditions in pork. Materials and Methods A total of 79 data from 22 articles were aggregated into an extensive database. The irradiation dose ranged from 0 to 20 kGy in this current meta-analysis. The observed parameters encompassed oxidation, color, sensory attributes, and microbiological conditions. A mixed-model approach was used to perform the meta-data analysis, in which irradiation dose was treated as fixed effects and distinct studies (articles) as random effects. Results Electron-beam irradiation resulted in an increase in thiobarbituric acid-reactive substances levels and peroxide-oxygen value of pork (p < 0.01). Conversely, total volatile-base-nitrogen values (p < 0.05) were observed. Following irradiation, the pH value, lightness (L*), redness (a*), and yellowness (b*) remained unaffected. Pork color tended to decrease after irradiation treatment (p = 0.095 and p = 0.079, respectively) at 7 and 14 days of storage. The irradiation process resulted in an increase in the values of texture and juiciness parameters (p < 0.05). However, electron-beam irradiation resulted in decreased overall acceptability (p = 0.089). In terms of microbiological status, electron-beam irradiation led to a reduction in the populations of Salmonella (p < 0.01), Escherichia coli (p < 0.01), Listeria monocytogenes (p < 0.05), and coliforms (p < 0.05) at 7 and 14 days of storage. Conclusion Electron-beam irradiation enhances lipid peroxidation in porcine meat. The color of the meat remained unchanged after treatment. However, with regard to sensory properties, electron-beam irradiation showed a tendency to decreased overall acceptability. Most microbiological parameters decreased following electron-beam irradiation.
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Affiliation(s)
- Teguh Wahyono
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Tri Ujilestari
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Mohammad Miftakhus Sholikin
- Research Center for Animal Husbandry, National Research and Innovation Agency of Indonesia, Bogor 16911, Indonesia
| | - Muhlisin Muhlisin
- Faculty of Animal Science, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Muhammad Cahyadi
- Faculty of Animal Science, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Slamet Diah Volkandari
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Endy Triyannanto
- Faculty of Animal Science, Universitas Gadjah Mada, Sleman 55281, Indonesia
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Worku LA, Tadesse MG, Bachheti A, Pandey DP, Chandel AK, Ewuntu AW, Bachheti RK. Experimental investigations on PVA/chitosan and PVA/chitin films for active food packaging using Oxytenanthera abyssinica lignin nanoparticles and its UV-shielding, antimicrobial, and antiradical effects. Int J Biol Macromol 2024; 254:127644. [PMID: 37879578 DOI: 10.1016/j.ijbiomac.2023.127644] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 10/13/2023] [Accepted: 10/22/2023] [Indexed: 10/27/2023]
Abstract
This study investigated the effect of adding lignin nanoparticles (LNPs) derived from Oxytenanthera abyssinica via alkali-acid nanoprecipitation method to polyvinyl alcohol/chitosan (PVA/CI) and polyvinyl alcohol/chitin (PVA/CH) films for the active food packaging applications. Adding LNPs at concentrations of 1 % and 3 % improved the films' thermal stability and mechanical properties. The lowest water solubility and moisture content were observed in PVA/CI/LNPs films. LNPs exhibited effective 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities, with the highest values observed in PVA/CH/LNPS and PVA/CI/LNPS films with values of 87.47 and 88.74 % respectively. The addition of LNPs also improved the UV-blocking abilities of the films. PVA/CH/LNP3 and PVA/CI/LNP3 have the smallest percentage transmission values of 3.34 % and 0.86 % in the UV range. The overall migration of dietary stimulants was lower in PVA/CI/LNPS and PVA/CH/LNPS films compared to PVA film. Antibacterial tests demonstrated the inhibitory capacity of the synthesized biofilms against both gram-positive and negative bacterial species, with the highest inhibitory value of 26 mm. The study suggests that PVA/CH/LNPS and PVA/CI/LNPS films have potential applications as active food packaging materials and can be explored in other potential applications such as drug delivery, tissue engineering, wound healing, and slow-release urea fertilizer development.
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Affiliation(s)
- Limenew Abate Worku
- Department of Industrial Chemistry, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia; Bioprocess and Biotechnology Center of Excellence, Addis Ababa Sciences and Technology University, P.O. Box-16417, Addis Ababa, Ethiopia
| | - Mesfin Getachew Tadesse
- Department of Industrial Chemistry, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia; Bioprocess and Biotechnology Center of Excellence, Addis Ababa Sciences and Technology University, P.O. Box-16417, Addis Ababa, Ethiopia
| | - Archana Bachheti
- Department of Environment Science, Graphic Era (Deemed to be University), Dehradun 248002, Uttarakhand, India.
| | - D P Pandey
- Department of Chemistry Govt Degree College Dehradun Shahar, Suddhowala, Dehradun 248007, India
| | - Anuj Kumar Chandel
- Department of Biotechnology, Engineering School of Lorena (EEL), Estrada Municipal do Campinho, University of São Paulo (USP), Lorena 12602-810, São Paulo, Brazil.
| | - Asnake Waltenigus Ewuntu
- Department of Industrial Chemistry, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia.
| | - Rakesh Kumar Bachheti
- Department of Industrial Chemistry, Addis Ababa Science and Technology University, Addis Ababa, P.O. Box 16417, Ethiopia; Department of Allied Sciences, Graphic Era Hill University, Society Area, Clement Town, Dehradun 248002, India.
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72
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Huang X, Wang F, Hu W, Zou Z, Tang Q, Li H, Xu L. Smart packaging films based on corn starch/polyvinyl alcohol containing nano SIM-1 for monitoring food freshness. Int J Biol Macromol 2024; 256:128373. [PMID: 38000590 DOI: 10.1016/j.ijbiomac.2023.128373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 10/30/2023] [Accepted: 11/21/2023] [Indexed: 11/26/2023]
Abstract
There is at present an acute need for the construction of biopolymer-based smart packaging material that can be applied for the real-time visual monitoring of food freshness. Herein, a nano-sized substituted imidazolate material (SIM-1) with ammonia-sensitive and antibacterial ability was effectively manufactured and then anchored within corn starch/polyvinyl alcohol (CS/PVA) blend to construct biopolymeric smart active packaging material. The structure, physical and functional performances of CS/PVA-based films with different content of SIM-1 (0.5, 1.0 and 2.0 wt% on CS/PVA basis) were then explored in detail. Results revealed that the incorporated SIM-1 nanocrystals were equally anchored within the CS/PVA matrix owing to the establishment of potent hydrogen-bonding interactions, which produced an obvious improvement in the compatibility of CS/PVA blend film, as well as its mechanical strength, water/oxygen barrier and UV-screening performances. The constructed CS/PVA/SIM-1 blend films further demonstrated superior long-term color stability property, ammonia-sensitive and antibacterial functions. Furthermore, the CS/PVA/SIM-1 blend films were utilized for effectively monitoring the deterioration of shrimp via observable color alteration. The above findings suggested the potential applications of CS/PVA/SIM-1 blend films in smart active packaging.
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Affiliation(s)
- Xiaopeng Huang
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China
| | - Fangfang Wang
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China
| | - Wenkai Hu
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China
| | - Zhiming Zou
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China.
| | - Qun Tang
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China.
| | - Heping Li
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China
| | - Lin Xu
- Biomaterials R&D Center, Zhuhai Institute of Advanced Technology, Chinese Academy of Sciences, Zhuhai 519003, PR China.
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73
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Ahmad MI, Li Y, Pan J, Liu F, Dai H, Fu Y, Huang T, Farooq S, Zhang H. Collagen and gelatin: Structure, properties, and applications in food industry. Int J Biol Macromol 2024; 254:128037. [PMID: 37963506 DOI: 10.1016/j.ijbiomac.2023.128037] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 11/01/2023] [Accepted: 11/09/2023] [Indexed: 11/16/2023]
Abstract
Food-producing animals have the highest concentration of collagen in their extracellular matrix. Collagen and gelatin are widely used in food industry due to their specific structural, physicochemical, and biochemical properties, which enable them to improve health and nutritional value as well as to increase the stability, consistency, and elasticity of food products. This paper reviews the structural and functional properties including inherent self-assembly, gel forming, water-retaining, emulsifying, foaming, and thickening properties of collagen and gelatin. Then the colloid structures formed by collagen such as emulsions, films or coatings, and fibers are summarized. Finally, the potential applications of collagen and gelatin in muscle foods, dairy products, confectionary and dessert, and beverage products are also reviewed. The objective of this review is to provide the current market value, progress as well as applications of collagen and its derivatives in food industry.
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Affiliation(s)
- Muhammad Ijaz Ahmad
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Jinfeng Pan
- National Engineering Research Centre for Seafood, Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Centre for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Fei Liu
- State Key Laboratory of Food Science and Technology, Science Center for Future Foods, Jiangnan University, School of Food Science and Technology, International Joint Laboratory on Food Safety, Wuxi 214122, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, China
| | - Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
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Mueller E, Hoffmann TG, Schmitz FRW, Helm CV, Roy S, Bertoli SL, de Souza CK. Development of ternary polymeric films based on cassava starch, pea flour and green banana flour for food packaging. Int J Biol Macromol 2024; 256:128436. [PMID: 38016616 DOI: 10.1016/j.ijbiomac.2023.128436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 11/07/2023] [Accepted: 11/23/2023] [Indexed: 11/30/2023]
Abstract
The development of alternative materials to replace plastics used in food packaging is an important approach to reducing environmental pollution and minimizing harmful impacts on ecosystems. In this study, biopolymeric films were formulated using cassava starch (Manihot esculenta Crantz), pea flour (Pisum sativum) and green banana flour (Musa sp.) to obtain a material for application in food packaging. The influence of a plasticizer on the optical and physicochemical properties of the films was analyzed and the synergy between higher concentrations of starch and plasticizer resulted in films with low opacity. In addition, the morphology, thermal, mechanical and barrier properties were examined. The film with the best formulation (p < 0.05) contained 12 g cassava starch, 3.6 g pea flour and 30 % glycerol (the maximum levels of the experiment). This film presented average values of thickness, moisture, solubility, opacity, maximum strength (F), maximum tensile stress (σ), elongation at break (ε) and elasticity (E) of 0.47 mm, 19.95 %, 87.45 %, 20.93 %, 9.30 N, 1.75 MPa, 30.10 % and 5.93 %, respectively. This research demonstrates the potential application of films obtained by combining starches from different sources. The sustainable production of environmentally-friendly packaging provides an alternative to fossil-based plastics, which have well-documented adverse effects on the environment.
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Affiliation(s)
- Eduarda Mueller
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil
| | - Tuany Gabriela Hoffmann
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil; Department Systems Process Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany
| | | | - Cristiane Vieira Helm
- Brazilian Agricultural Research Corporation - Embrapa Florestas, Ribeira Road, Colombo 83411-000, Brazil
| | - Swarup Roy
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Sávio Leandro Bertoli
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil
| | - Carolina Krebs de Souza
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil.
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75
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Liu T, Tang Q, Lei H, Zhen X, Zheng N, Qiu P, Liu L, Zhao J. Preparation, physicochemical and biological evaluation of chitosan Pleurotus ostreatus polysaccharides active films for food packaging. Int J Biol Macromol 2024; 254:127470. [PMID: 37858659 DOI: 10.1016/j.ijbiomac.2023.127470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 10/10/2023] [Accepted: 10/14/2023] [Indexed: 10/21/2023]
Abstract
The aim of this study was to create CS-POP composite films by blending Pleurotus ostreatus stalk polysaccharides (POP) and chitosan (CS). The effects of adding different concentrations (0 %, 0.25 %, 0.5 %, 0.75 %, and 1 %) of POP on the mechanical, barrier, and optical properties of the CS films were investigated. When the POP content is at 0.5 %, the tensile strength of the composite film reaches its maximum value at 13.691 MPa, showing a significant improvement compared to the tensile strength of the pure CS film. The structure of the CS and CS-POP composite films was characterized by FT-IR spectroscopy, XRD, TGA and SEM. The results indicate that due to the interaction between the two types of CS and POP, the formation of Schiff base, and the intermolecular hydrogen bonds between CS and POP, the addition of POP to CS films can result in a smoother and more stable crystalline structure in the composite film. The CS-POP composite films exhibited enhanced antioxidant and antibacterial activity compared to the CS films alone, with the highest DPPH scavenging activity of 72.43 %. The composite films also showed significant inhibitory effects on the growth of E. coli.
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Affiliation(s)
- Tong Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Qilong Tang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Hongyu Lei
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Xinyu Zhen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Nan Zheng
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Pen Qiu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Liyang Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China.
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76
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Bhatia S, Shah YA, Al-Harrasi A, Jawad M, Koca E, Aydemir LY. Novel applications of black pepper essential oil as an antioxidant agent in sodium caseinate and chitosan based active edible films. Int J Biol Macromol 2024; 254:128045. [PMID: 37956812 DOI: 10.1016/j.ijbiomac.2023.128045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2023] [Revised: 10/04/2023] [Accepted: 11/09/2023] [Indexed: 11/15/2023]
Abstract
In the current study, sodium caseinate and chitosan-based composite edible films were developed with the incorporation of black pepper (Piper nigrum) essential oil (BPO) in various concentrations (0.05, 0.1 and 0.15 %) for potential food packaging applications. The chemical composition of BPO was determined using GCMS and the major compound detected were β-caryophyllene, limonene, β-phellandren, pinene, copaene and α-humulene. The addition of BPO resulted in an increase in the thickness, EAB, WVP, moisture content and swelling index values of the films; however, the TS and water solubility decreased. The inclusion of BPO led to a substantial enhancement in the DPPH and ABTS radical scavenging capabilities of the edible films. SEM micrographs demonstrated intermolecular interaction between BPO, sodium caseinate, and chitosan. FTIR spectra confirmed the interaction of the functional groups of the polymers and BPO. The incorporation of the BPO increased the crystallinity of the films. Moreover, the thermal analysis including TGA, DSC and DTG demonstrated an increase in the thermal stability of the edible films with the addition of the BPO. These findings demonstrated that sodium caseinate and chitosan composite based edible films loaded with BPO can be used as sustainable active food packaging material.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India; Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India.
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman.
| | - Muhammad Jawad
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Esra Koca
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
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77
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Li Z, Qu J, Qian L, Li Y, Liu J, Yao X, Zhang S, Valentin N, Song W. Multifunctional composite films based on polyvinyl alcohol, quaternary ammonium salt modified cellulose nanofibers and tannic acid-iron ion coordination complexes for food packaging. Int J Biol Macromol 2023; 253:126857. [PMID: 37703973 DOI: 10.1016/j.ijbiomac.2023.126857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 06/06/2023] [Accepted: 09/09/2023] [Indexed: 09/15/2023]
Abstract
The development of sustainable and well-performing food packaging materials takes on critical significance, whereas it is still challenging. To overcome the shortcomings of polyvinyl alcohol (PVA) as a degradable packaging material, in this work, hydrophobic quaternary ammonium salt (QAS) modified cellulose nanofibers (CNF) and tannic acid‑iron ion coordination complexes (TA-Fe) were adopted for the preparation of functional PVA films. The modified CNF (CNF-QAS) not only improved the mechanical properties and water resistance of PVA, but also endowed it with antibacterial ability. In addition, the synergistic antibacterial capability with CNF-QAS was achieved using TA-Fe with photothermal therapy. As a result, the modulus, elongation at break, tensile strength, and water contact angle of the prepared PVA films were examined as 88 MPa, 200 %, 11.7 MPa, and 94.8°, respectively. Furthermore, with the assistance of CNF-QAS and TA-Fe, the films inhibited the growth of E. coli and S. aureus by 99.8 % and 99.7 %, respectively, and they exhibited high cell viability of 90.5 % for L929 fibroblasts. Based on the above encouraging properties, the functional PVA films could significantly extend the shelf life of oranges for over two weeks, proving the excellent application prospects in the food packaging field.
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Affiliation(s)
- Zhiqiang Li
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jiahui Qu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Liwei Qian
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Yan Li
- National Local Joint Engineering Research Center for Precision Surgery & Regenerative Medicine, First Affiliated Hospital of Xi'an Jiaotong University, Xi'an 710061, China
| | - Jingtao Liu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xue Yao
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Sufeng Zhang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Nica Valentin
- Department of Physics, "Alexandru Ioan Cuza" University of Iasi, Carol I Blvd. 11, 700506 Iasi, Romania
| | - Wenqi Song
- Xi'an Key Laboratory of Advanced Photo-Electronics Materials and Energy Conversion Device, School of Electronic Information, Xijing University, Xi'an 710123, China.
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78
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Ramatsetse KE, Ramashia ES, Mashau ME. A review on health benefits, antimicrobial and antioxidant properties of Bambara groundnut ( Vigna subterranean). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2153864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Kgaogelo Edwin Ramatsetse
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Eugenia Shonisani Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
- School of Bioengineering and Food Technology, Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, HP, India
| | - Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
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79
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Mohamad EA, Shehata AM, Abobah AM, Kholief AT, Ahmed MA, Abdelhakeem ME, Dawood NK, Mohammed HS. Chitosan-based films blended with moringa leaves and MgO nanoparticles for application in active food packaging. Int J Biol Macromol 2023; 253:127045. [PMID: 37776934 DOI: 10.1016/j.ijbiomac.2023.127045] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 09/15/2023] [Accepted: 09/21/2023] [Indexed: 10/02/2023]
Abstract
This study aims to address the issue of environmental pollution caused by non-biodegradable petroleum-based food packaging by exploring the application of biodegradable films. Film casting was employed to fabricate food packaging films from chitosan (CS) and polyvinyl alcohol (PVA) polymers blended with moringa extract (MoE) and various concentrations of magnesium oxide nanoparticles (MgO NPs). The films were characterized through multiple techniques, including UV spectroscopy, Thermogravimetric Analysis (TGA), Differential Scanning Calorimetry (DSC), Scanning Electron Microscopy (SEM), Energy-Dispersive X-ray Spectroscopy (EDX), X-ray Diffraction (XRD), and Fourier-transform Infrared Spectroscopy (FTIR). The study investigated the physicomechanical properties, water solubility, water vapor transmission rate, oxygen permeability, migration test, biodegradability, contact angle, anti-fogging, antibacterial and antifungal activity, and application of the films for food packaging. The results showed that blending CS/PVA films with MoE and MgO NPs significantly improved their mechanical properties. The highest tensile strength of 98 MPa was observed in the CPMMgO-0.5 film. The solubility of the films was low, with CPMMgO-0 and CPMMgO-0.25 demonstrating the lowest solubility as weight decreased by 3.41 % and 3.47 %, respectively. The water vapor transmission rate and oxygen permeability decreased with increasing MgO NP concentrations, with the CPMMgO-0.5 film exhibiting the lowest values. The films also demonstrated good biodegradability, anti-fogging ability, antibacterial and antifungal activity, and low water solubility, enabling bead encapsulation over 14 days in good condition. Moreover, the thermal stability of the films was improved, extending the shelf life of bread. Therefore, the fabricated films provide a promising alternative to non-degradable plastic packaging, which heavily contributes to environmental pollution.
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Affiliation(s)
- Ebtesam A Mohamad
- Radiology and Medical Imaging Department, College of Applied Medical Sciences, Prince Sattam Bin Abdul-Aziz University, Al-Kharj 11942, Saudi Arabia; Biophysics Department, Faculty of Science, Cairo University, Cairo, Egypt.
| | - Asmaa M Shehata
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Aya M Abobah
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Aya T Kholief
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Manar A Ahmed
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Mariam E Abdelhakeem
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Nour K Dawood
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Haitham S Mohammed
- Biophysics Department, Faculty of Science, Cairo University, Cairo, Egypt
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80
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Liao W, Liu X, Zhao Q, Lu Z, Feng A, Sun X. Physicochemical, antibacterial and food preservation properties of active packaging films based on chitosan/ε-polylysine-grafted bacterial cellulose. Int J Biol Macromol 2023; 253:127231. [PMID: 37804899 DOI: 10.1016/j.ijbiomac.2023.127231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 09/23/2023] [Accepted: 10/01/2023] [Indexed: 10/09/2023]
Abstract
To address the environmental and food contamination issues caused by plastics and microorganisms, antimicrobial films using natural polymers has attracted enormous attention. In this work, we proposed a green, convenient and fast approach to prepare antimicrobial films from chitosan (CS), bacterial cellulose (BC) and ε-polylysine (ε-PL). The effects of different concentrations of ε-PL (0 %, 0.25 %, 0.5 %, 0.75 %, 1 %, w/v) on the physicochemical properties and antibacterial activity of composite films (CS-DABC-x%PL) were systematically investigated. Furthermore, a comprehensive comparison with purely physically mixed CS-BC-x%PL films provides a deeper understanding of the subject matter. Characterization tests of the films were conducted using scanning electron microscope (SEM), X-ray diffraction (XRD) and thermogravimetric analysis (TGA). The results suggested that the incorporation of 0.5 % ε-PL reduced the water solubility of the composite film by 19.82 %, along with improved the tensile strength and thermal stability by 37.31 % and 28.54 %. As ε-PL concentration increased to 1 %, the antibacterial performance of the films gradually enhanced. Additionally, the CS-DABC-0.5%PL film demonstrated effectiveness in delaying the deterioration of tilapia. These findings imply that this novel green packaging material holds significant potential in food preservation due to its promising antibacterial properties.
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Affiliation(s)
- Wenying Liao
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, China
| | - Xiaoli Liu
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, China.
| | - Qing Zhao
- Pharmacy Departmen, Affiliated Hospital of Jiangnan University, Wuxi, Jiangsu Province, China.
| | - Zhanhui Lu
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada
| | - Anqi Feng
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, China
| | - Xin Sun
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, China
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81
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Xiao Z, Liu C, Rong X, Sameen DE, Guo L, Zhang J, Chu X, Chen M, Liu Y, Qin W. Development of curcumin-containing polyvinyl alcohol/chitosan active/intelligent films for preservation and monitoring of Schizothorax prenanti fillets freshness. Int J Biol Macromol 2023; 253:127343. [PMID: 37820899 DOI: 10.1016/j.ijbiomac.2023.127343] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/22/2023] [Accepted: 10/08/2023] [Indexed: 10/13/2023]
Abstract
Active/intelligent films for the preservation and monitoring of Schizothorax prenanti fillets freshness were prepared by combining curcumin (CUR) with polyvinyl alcohol/chitosan (PVA/CS) matrix. SEM images showed that the CUR with a maximum content of 1.5 % (w/w) was evenly distributed in the composite matrix. The addition of CUR did not affect the chemical structure of PVA/CS matrix, as confirmed by FTIR investigation. When 1.5 % (w/w) CUR was added, the water vapor barrier property, tensile strength and antioxidant activity of the composite film were the best, which were 5.38 ± 0.25 × 10-11 g/m·s·Pa, 62.05 ± 1.68 MPa and 85.50 ± 3.63 %, respectively. Water solubility of PVA/CS/CUR-1.5 % film was reduced by approximately 27 % compared to PVA/CS film. After adding CUR, the antibacterial properties of the composite film increased significantly. Although the addition of CUR reduced the biodegradability of PVA/CS film, the PVA/CS/CUR-1.5 % film degraded >60 % within 5 weeks. By measuring pH, weight loss, total volatile base‑nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable counts (TVC), the preservation effect of the composite films on the fish freshness was evaluated. The fish shelf life treated by PVA/CS/CUR-1.5 % film expanded from 3-6 days to 12-15 days at 4 °C. In addition, when PVA/CS/CUR-1.5 % film was used to monitor the fish freshness, it exhibited clear color fluctuations, from yellow to orange and to red, corresponding to first-grade freshness, second-grade freshness, and rottenness of the fish, respectively. As a result, the films can be successfully used for Schizothorax prenanti fillets preservation and deterioration monitoring.
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Affiliation(s)
- Zhenkun Xiao
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Chunyan Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xingyu Rong
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Lu Guo
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jie Zhang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xiyao Chu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Mingrui Chen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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82
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Huang X, Zhao W, Li Z, Zhang N, Wang S, Shi J, Zhai X, Zhang J, Shen T. Preparation of a Dual-Functional Active Film Based on Bilayer Hydrogel and Red Cabbage Anthocyanin for Maintaining and Monitoring Pork Freshness. Foods 2023; 12:4520. [PMID: 38137324 PMCID: PMC10742916 DOI: 10.3390/foods12244520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 12/13/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023] Open
Abstract
In this study, a composite film was created with the dual goal of prolonging pork shelf life and showing freshness. Hydrogel materials as solid base films were selected from gelatin (G), sodium alginate (SA) and carboxymethyl cellulose (CMC) based on their antioxidant activity, water vapor permeability, mechanical properties, as well as their stability, antimicrobial activity, and freshness, which indicates effectiveness when combined with anthocyanins. Furthermore, the effects of several concentrations of red cabbage anthocyanin (R) (3%, 6%, 12%, and 24%) on freshness indicators and bacteriostasis were investigated. The antimicrobial activity of the composite films was evaluated against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus. Likewise, the freshness indicates effectiveness was evaluated for NH3. Considering the mechanical properties, antibacterial ability, freshness indicator effect, and stability of the composite film, CS film combined with 12% R was selected to prepare a dual-functional intelligent film for pork freshness indicator and preservation. By thoroughly investigating the effect of composite film on pork conservation and combining with it KNN, the discriminative model of pork freshness grade was established and the recognition rate of the prediction set was up to 93.3%. These results indicated that CSR film can be used for the creation of active food packaging materials.
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Affiliation(s)
- Xiaowei Huang
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, 128 North Railway Street, Gulou District, Nanjing 210023, China
- Focusight (Jiangsu) Technology Co., Ltd., No. 258-6 Jinhua Road, Wujin Economic Development Zone, Changzhou 213146, China
| | - Wanying Zhao
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
| | - Zhihua Li
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
| | - Ning Zhang
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
| | - Sheng Wang
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
| | - Jiyong Shi
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, 128 North Railway Street, Gulou District, Nanjing 210023, China
| | - Xiaodong Zhai
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
| | - Junjun Zhang
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
| | - Tingting Shen
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
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83
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Zhu B, Zhong Y, Wang D, Deng Y. Active and Intelligent Biodegradable Packaging Based on Anthocyanins for Preserving and Monitoring Protein-Rich Foods. Foods 2023; 12:4491. [PMID: 38137296 PMCID: PMC10742553 DOI: 10.3390/foods12244491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/11/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Currently, active and intelligent packaging has been developed to solve the spoilage problem for protein-rich foods during storage, especially by adding anthocyanin extracts. In such a film system, the antioxidant and antibacterial properties were dramatically increased by adding anthocyanins. The physicochemical properties were enhanced through interactions between the active groups in the anthocyanins and reactive groups in the polymer chains. Additionally, the active and intelligent film could monitor the spoilage of protein-rich foods in response to pH changes. Therefore, this film could monitor the sensory acceptance and extend the shelf life of protein-rich foods simultaneously. In this paper, the structural and functional properties of anthocyanins, composite actions of anthocyanin extracts and biomass materials, and reinforced properties of the active and intelligent film were discussed. Additionally, the applications of this film in quality maintenance, shelf-life extension, and quality monitoring for fresh meat, aquatic products, and milk were summarized. This film, which achieves high stability and the continuous release of anthocyanins on demand, may become an underlying trend in packaging applications for protein-rich foods.
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Affiliation(s)
| | | | | | - Yun Deng
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (B.Z.); (Y.Z.); (D.W.)
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84
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Gautam S, Lapcik L, Lapcikova B, Repka D, Szyk-Warszyńska L. Physicochemical Characterisation of Polysaccharide Films with Embedded Bioactive Substances. Foods 2023; 12:4454. [PMID: 38137258 PMCID: PMC10743232 DOI: 10.3390/foods12244454] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
In this study, sodium carboxymethyl cellulose (CMCNa) bioactive films, crosslinked with citric acid (CA), were prepared and comprehensively examined for their suitability in various applications, focusing on food packaging. The films displayed favourable properties, including appropriate thickness, transparency, and moisture content, essential for packaging purposes. Moreover, the films exhibited excellent moisture absorption rate and barrier properties, attributed to the high concentration of CMCNa and the inclusion of a CA. These films presented no significant effect of crosslinking and bioactive components on their mechanical strength, as evidenced by tensile strength and elongation at break values. Thermal stability was demonstrated in the distinct weight loss events at different temperature ranges, with crosslinking contributing to slightly enhanced thermal performance. Furthermore, the films showed varying antioxidant activity levels, influenced by temperature and the solubility of the films in different media, indicating their potential for diverse applications. Overall, these bioactive films showed promise as versatile materials with desirable properties for food packaging and related applications, where the controlled release of bioactive components is advantageous for enhancing the shelf life and safety of food products. These findings contribute to the growing research in biodegradable and functional food packaging materials.
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Affiliation(s)
- Shweta Gautam
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlín, Nam. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic; (S.G.); or (B.L.)
| | - Lubomir Lapcik
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlín, Nam. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic; (S.G.); or (B.L.)
- Department of Physical Chemistry, Faculty of Science, Palacky University in Olomouc, 17. Listopadu 12, 771 46 Olomouc, Czech Republic
| | - Barbora Lapcikova
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlín, Nam. T.G. Masaryka 5555, 760 01 Zlín, Czech Republic; (S.G.); or (B.L.)
- Department of Physical Chemistry, Faculty of Science, Palacky University in Olomouc, 17. Listopadu 12, 771 46 Olomouc, Czech Republic
| | - David Repka
- Department of Physical Chemistry, Faculty of Science, Palacky University in Olomouc, 17. Listopadu 12, 771 46 Olomouc, Czech Republic
| | - Lilianna Szyk-Warszyńska
- Jerzy Haber Institute of Catalysis and Surface Chemistry, Polish Academy of Sciences, Niezapominajek 8, 30-239 Kraków, Poland;
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85
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El-Demerdash FM, Ahmed MM, Baghdadi HH. Punica granatum peel extract modulates levofloxacin-induced oxidative stress and testicular damage in rats. Tissue Cell 2023; 85:102227. [PMID: 37793207 DOI: 10.1016/j.tice.2023.102227] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 09/22/2023] [Accepted: 09/25/2023] [Indexed: 10/06/2023]
Abstract
Levofloxacin (LEV) is one of the Fluoroquinolones antibiotic groups, which are utilized in the therapy of numerous diseases, particularly in reproductive organs. Punica granatum peel is a waste byproduct rich in phytochemicals that are known for their different biological activities. The current research was designed to assess the capability of pomegranate peel extract (PGPE) in counteracting LEV-induced oxidative stress and testicular injury in rats. Rats groups were divided as follows: control, PGPE (500 mg/kg BW), LEV (300 mg/kg BW), and PGPE plus LEV. Rats were treated orally for two weeks daily. The chemical and nutritional content of Punica granatum peel (PGP) were investigated. GC/MS analysis showed the major phytochemical constituents in PGPE as gallic acid, ellagic acid, 4H-Pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl, and caffeic acid with DPPH, ABTS, and NO radical scavenging activity, as well as Fe3+- reducing antioxidant activity. Results revealed that LEV increased TBARS and H2O2 concentrations and LDH activity in rat testes significantly. While the activities of antioxidant enzymes, phosphatases, aminotransferases, and reduced glutathione content as well as protein levels, were significantly reduced. Worthy changes in testosterone, luteinizing, and follicle-stimulating hormone levels, as well as sperm characteristics, were also discovered. LEV was also found to trigger apoptosis, as evidenced by elevated p53 and caspase-3 levels and decreased Bcl2 levels. Furthermore, alterations in histological and immunohistochemical PCNA expression were observed in rat testes, confirming the biochemical findings. Furthermore, PGPE pretreatment of LEV-treated rats restored the majority of the tested parameters when compared to the LEV-treated group. In conclusion, pomegranate peel extract had a powerful modulating role against the adverse effects of levofloxacin in rat testes and represents a perspective of the utilization of food waste by-products.
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Affiliation(s)
- Fatma M El-Demerdash
- Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt.
| | - Manal M Ahmed
- Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt.
| | - Hoda H Baghdadi
- Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt.
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86
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Zhu Y, Zhang X, Sun E, Wu J, Guo J, Lv A, Li X, Wang K, Wang L. Antimicrobial films fabricated with myricetin nanoparticles and chitosan derivation microgels for killing pathogenic bacteria in drinking water. Colloids Surf B Biointerfaces 2023; 232:113591. [PMID: 37839226 DOI: 10.1016/j.colsurfb.2023.113591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 09/26/2023] [Accepted: 10/11/2023] [Indexed: 10/17/2023]
Abstract
Pathogenic bacteria in drinking water threaten human health and life. In the work, antimicrobial films composed of myricetin@tannic acid (My@TA) nanoparticles (NPs) and chitosan derivation microgels were developed to kill pathogenic bacteria in drinking water. Hydrophobic My was first made into water soluble My@TA NPs using a solvent exchange method with TA as stabilizer. Polymeric microgels of carboxymethyl chitosan (CMCS)/hydroxypropyltrimethyl ammonium chloride chitosan (HACC) were then fabricated with a blending method. CMCS&HACC/My@TA multilayer films were further deposited on the internal surface of PET bottles by using a layer-by-layer (LbL) assembly technique. The PET bottles coated with the films could effectively kill pathogenic bacteria in water such as S. aureus, E. coli, Staphylococcus epidermidis, Pseudomonas fluorescens, Listeria monocytogenes and methicillin resistant Staphylococcus aureus (MRSA). In addition, CMCS&HACC/My@TA films displayed good antioxidant activity, water resistance, and in vivo biocompatibility with heart, liver, spleen, lung and kidney organs. We believe that the container coated with CMCS&HACC/My@TA films can be applied to prevent microbial contamination of drinking water.
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Affiliation(s)
- Yu Zhu
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xu Zhang
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Enze Sun
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jiang Wu
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jiaxiang Guo
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Anboyuan Lv
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaozhou Li
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Ke Wang
- School of Pharmacy, Health Science Center, Xi'an Jiaotong University, Xi'an 710061, China.
| | - Lin Wang
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi 712100, China
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87
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Rezaei F, Tajik H, Shahbazi Y. Intelligent double-layer polymers based on carboxymethyl cellulose-cellulose nanocrystals film and poly(lactic acid)-Viola odorata petal anthocyanins nanofibers to monitor food freshness. Int J Biol Macromol 2023; 252:126512. [PMID: 37633548 DOI: 10.1016/j.ijbiomac.2023.126512] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/14/2023] [Accepted: 08/23/2023] [Indexed: 08/28/2023]
Abstract
The present study was conducted with the aim of fabricating smart bilayer polymers based on carboxymethyl cellulose-cellulose nanocrystals film and poly(lactic acid)-Viola odorata extract nanofibers (CMC-CNC and PLA-VOE) for freshness monitoring of Pacific white shrimps, minced lamb meat, chicken fillets, and rainbow trout fillets, during refrigerated storage conditions. The fabricated indicators based on CMC-PLA-VOE 5%, CMC-CNC 1%-PLA-VOE 5%, and CMC-CNC 3%-PLA-VOE 5% presented remarkable color changes in pH 1-12 buffer solutions, including red at pH 1-6, violet at pH 7-8, green at pH 9-10, and brown at pH 11-12. Significantly lower water vapor permeability and oxygen transmission rate of prepared polymers were found in comparison with the control groups (P < 0.05). Regarding the monitoring of food samples in real-time, the samples spoiled after 3 days, evidenced by total viable count, psychrotrophic bacterial count, total volatile basic nitrogen, and pH values of 7.17-7.54 log CFU/g, 5.68-6.23 log CFU/g, 25.14-28.12 mg N/100 g, and 7.10-7.66, respectively. Meanwhile, the noticeable color change of prepared indicators from white to violet (day 3) and finally dark violet (day 7) was observed, indicating a potential application in intelligent packaging for real-time control of the freshness of perishable food samples.
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Affiliation(s)
- Fatemeh Rezaei
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Yasser Shahbazi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.
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88
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Salama MF, Mahmoud KF, Amin AA, Abd El- Rahman NM, Seliem EI. The Influence of green extraction methods on the municipal onion extracts nano-capsules and their application in beef burger. FOOD AND HUMANITY 2023; 1:471-481. [DOI: 10.1016/j.foohum.2023.06.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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89
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Khan S, Abdo AAA, Shu Y, Zhang Z, Liang T. The Extraction and Impact of Essential Oils on Bioactive Films and Food Preservation, with Emphasis on Antioxidant and Antibacterial Activities-A Review. Foods 2023; 12:4169. [PMID: 38002226 PMCID: PMC10670266 DOI: 10.3390/foods12224169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 11/02/2023] [Accepted: 11/11/2023] [Indexed: 11/26/2023] Open
Abstract
Essential oils, consisting of volatile compounds, are derived from various plant parts and possess antibacterial and antioxidant properties. Certain essential oils are utilized for medicinal purposes and can serve as natural preservatives in food products, replacing synthetic ones. This review describes how essential oils can promote the performance of bioactive films and preserve food through their antioxidant and antibacterial properties. Further, this article emphasizes the antibacterial efficacy of essential oil composite films for food preservation and analyzes their manufacturing processes. These films could be an attractive delivery strategy for improving phenolic stability in foods and the shelf-life of consumable food items. Moreover, this article presents an overview of current knowledge of the extraction of essential oils, their effects on bioactive films and food preservation, as well as the benefits and drawbacks of using them to preserve food products.
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Affiliation(s)
- Sohail Khan
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Abdullah A. A. Abdo
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Tieqiang Liang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
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90
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Le AQ, Dang VP, Nguyen ND, Nguyen CT, Nguyen QH. Antibacterial Activity against Escherichia coli and Cytotoxicity of Maillard Reaction Product of Chitosan and Glucosamine Prepared by Gamma Co-60 Ray Irradiation. Polymers (Basel) 2023; 15:4397. [PMID: 38006121 PMCID: PMC10675730 DOI: 10.3390/polym15224397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/07/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
In this study, the gamma ray-induced Maillard reaction method was carried out for chitosan (CTS) and glucosamine (GA) to improve the water solubility and antibacterial activity. The mixture solution of CTS and GA was exposed to gamma rays at a dose of 25 kGy and freeze-dried to obtain a Maillard reaction product (MRP) powder. The physicochemical and biological properties of the CTS-GA MRP powder were investigated. The CTS-GA MRP powder expressed good solubility at a concentration of 0.05 g/mL. In addition, the result of the antibacterial activity test against Escherichia coli revealed that the CTS-GA MRP powder exhibited highly antibacterial activity at pH 7; in particular, bacterial density was reduced by over 4 logs. Furthermore, the cytotoxicity test of the CTS-GA MRP powder on mouse fibroblast cells (L929) showed non-cytotoxicity with high cell viability (>90%) at concentrations of 0.1-1 mg/mL. Owing to the high antibacterial activity and low cytotoxicity, the water-soluble CTS-GA MRP powder can be used as a favorable natural preservative for food and cosmetics.
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Affiliation(s)
- Anh Quoc Le
- Faculty of Biology-Biotechnology, University of Science, Ho Chi Minh City 700000, Vietnam;
- Vietnam National University, Ho Chi Minh City 700000, Vietnam
- Research and Development Center for Radiation Technology, Vietnam Atomic Energy Institute, Ho Chi Minh City 700000, Vietnam
| | - Van Phu Dang
- Research and Development Center for Radiation Technology, Vietnam Atomic Energy Institute, Ho Chi Minh City 700000, Vietnam
| | - Ngoc Duy Nguyen
- Research and Development Center for Radiation Technology, Vietnam Atomic Energy Institute, Ho Chi Minh City 700000, Vietnam
| | - Chi Thuan Nguyen
- Research and Development Center for Radiation Technology, Vietnam Atomic Energy Institute, Ho Chi Minh City 700000, Vietnam
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91
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Popyrina TN, Demina TS, Akopova TA. Polysaccharide-based films: from packaging materials to functional food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2736-2747. [PMID: 37711569 PMCID: PMC10497487 DOI: 10.1007/s13197-022-05595-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/23/2022] [Accepted: 09/05/2022] [Indexed: 09/16/2023]
Abstract
A wider application of naturally derived polysaccharides is of great interest as materials for food packaging industry. Biocompatibility and biodegradability of polysaccharide-based films and coatings ally with a shift from application of non-biodegradable petrochemical polymers to the more environmentally friendly ones. Due to a range of inherent features in chemical structure and bioactivity, the polysaccharide materials could bring additional functionality to food packaging. The chelating ability of the polysaccharides provides also their application as carriers of additional active components, such as nanoparticles, essential oils and polyphenols. The improved physicochemical, antibacterial and antioxidant properties of the filled films allows to consider the edible polysaccharide-based films as functional food products. This review is aimed at analysis of evolution of polysaccharide-based food packaging materials from inert one starting from cellophane to recent research works on development of multicomponent polysaccharide-based functional food films and coatings.
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Affiliation(s)
- Tatiana N. Popyrina
- Enikolopov Institute of Synthetic Polymeric Materials, Russian Academy of Sciences, 70 Profsouznaya str., Moscow, Russia 117393
| | - Tatiana S. Demina
- Enikolopov Institute of Synthetic Polymeric Materials, Russian Academy of Sciences, 70 Profsouznaya str., Moscow, Russia 117393
- Institute for Regenerative Medicine, I.M. Sechenov First Moscow State Medical University (Sechenov University), 8-2 Trubetskaya str., Moscow, Russia 119991
- Moscow Aviation Institute (National Research University), 4 Volokolamskoe shosse, Moscow, Russia 125993
| | - Tatiana A. Akopova
- Enikolopov Institute of Synthetic Polymeric Materials, Russian Academy of Sciences, 70 Profsouznaya str., Moscow, Russia 117393
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92
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Siddiqui SA, Khan S, Mehdizadeh M, Bahmid NA, Adli DN, Walker TR, Perestrelo R, Câmara JS. Phytochemicals and bioactive constituents in food packaging - A systematic review. Heliyon 2023; 9:e21196. [PMID: 37954257 PMCID: PMC10632435 DOI: 10.1016/j.heliyon.2023.e21196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, D-Quakenbrück, Germany
| | - Sipper Khan
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70593, Stuttgart, Germany
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Iran
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
- Agricultural Product Technology Department, Universitas Sulawesi Barat, Majene, 90311, Indonesia
| | - Danung Nur Adli
- Faculty of Animal Science, University of Brawijaya, Malang, East Java, 65145, Indonesia
| | - Tony R. Walker
- School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, B3H, 4R2, Canada
| | - Rosa Perestrelo
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
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93
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Rostamabadi H, Demirkesen I, Hakgüder Taze B, Can Karaca A, Habib M, Jan K, Bashir K, Nemțanu MR, Colussi R, Reza Falsafi S. Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch. Food Chem X 2023; 19:100771. [PMID: 37780299 PMCID: PMC10534100 DOI: 10.1016/j.fochx.2023.100771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 06/17/2023] [Accepted: 06/22/2023] [Indexed: 10/03/2023] Open
Abstract
Challenges for the food/non-food applications of starch mostly arise from its low stability against severe processing conditions (i.e. elevated temperatures, pH variations, intense shear forces), inordinate retrogradability, as well as restricted applicability. These drawbacks have been addressed through the modification of starch. The escalating awareness of individuals toward the presumptive side effects of chemical modification approaches has engrossed the attention of scientists to the development of physical modification procedures. In this regard, starch treatment via ionizing (i.e. gamma, electron beam, and X-rays) and non-ionizing (microwave, radiofrequency, infrared, ultraviolet) radiations has been introduced as a potent physical strategy offering new outstanding attributes to the modified product. Ionizing radiations, through dose-dependent pathways, are able to provoke depolymerization or cross-linking/grafting reactions to the starch medium. While non-ionizing radiations could modify the starch attributes by changing the morphology/architecture of granules and inducing reorientation/rearrangement in the molecular order of starch amorphous/crystalline fractions.
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Affiliation(s)
- Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746–73461, Iran
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Bengi Hakgüder Taze
- Usak University, Faculty of Engineering, Department of Food Engineering 1 Eylul Campus, 64000 Usak, Turkey
| | - Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Mehvish Habib
- Department of Food Technology, Jamia Hamdard, New Delhi 110062, India
| | - Kulsum Jan
- Department of Food Technology, Jamia Hamdard, New Delhi 110062, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard, New Delhi 110062, India
| | - Monica R. Nemțanu
- Electron Accelerators Laboratory, National Institute for Laser, Plasma and Radiation Physics, 409 Atomiștilor St., P.O. Box MG-36, 077125 Bucharest-Măgurele, Romania
| | - Rosana Colussi
- Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Campus Universitário, s/n, 96010-900, Pelotas, RS, Brazil
| | - Seid Reza Falsafi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
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94
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Anvar N, Nateghi L, Shariatifar N, Mousavi SA. The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C. Food Chem X 2023; 19:100842. [PMID: 37780295 PMCID: PMC10534171 DOI: 10.1016/j.fochx.2023.100842] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/07/2023] [Accepted: 08/15/2023] [Indexed: 10/03/2023] Open
Abstract
The aim of this study was to evaluate the effect of gallic acid (GA) and essential oil (EO) of Anethum graveolens L. seed (forms of nanoliposome and free) on bacteriological, chemical and sensory properties of minced meat during storage. In this research, Escherichia coli (gram negative) and Staphylococcus aureus (gram positive) were used to examine the effect of these compounds on meat. The particle sizes (z-average diameter) of prepared nanoliposomes of EO and GA were in the range of 141 to 165 nm and 146-160 nm, respectively and the efficiency of encapsulation (EE %) in the current research was 51.76-69.8% in nano EO (NEO) and 53.23-67.07% in nano gallic acid (N-GA). Also, the outcomes indicated the treatment containing nano-liposomes had a better antimicrobial effect in both of bacteria. In present study, the Minimum Inhibitory Concentration (MIC) of GA, N-GA, EO and NEO for S. aureus was 0.62 ± 0.01, 0.62 ± 0.02, 0.62 ± 0.01 and 0.62 ± 0.01 mg/mL, respectively, and for E. coli was 0.62 ± 0.01, 0.62 ± 0.01, 1.25 ± 0.1 and 1.25 ± 0.1 mg/mL, respectively. Also, the results showed MBC (The Minimum Bactericidal Concentration) of GA, N-GA, EO and NEO for S. aureus was 0.62 ± 0.02, 0.62 ± 0.03, 1.25 ± 0.1 and 1.25 ± 0.1 mg/mL, respectively, and for E. coli was0.62 ± 0.01, 1.25 ± 0.1, 2.5 ± 0.2, 2.5 ± 0.2 mg/mL, respectively. The highest and lowest of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging were detected, in the Butylated hydroxytoluene (BHT) 200 and EO1%, respectively. Furthermore, after 18 day, minimum pH and Total volatile basic nitrogen (TVB-N) value were related to the N-GA2% on S. aureus with pH = 6.5 and NEO group (27 mg N/100 g), respectively. Finally, the treatment of NEO showed a higher acceptance score of sensory evaluation after 18 days. According to the outcomes of current investigation, the use of nanocapsulated EO and GA are effective (as a coating for food storage) and can increase the shelf life of minced meat.
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Affiliation(s)
- Narges Anvar
- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Leila Nateghi
- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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95
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Westlake J, Laabei M, Jiang Y, Yew WC, Smith DL, Burrows AD, Xie M. Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging. ACS FOOD SCIENCE & TECHNOLOGY 2023; 3:1680-1693. [PMID: 37881445 PMCID: PMC10594654 DOI: 10.1021/acsfoodscitech.3c00222] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 09/21/2023] [Accepted: 09/27/2023] [Indexed: 10/27/2023]
Abstract
We report a novel cross-linked chitosan composite film containing vanillin, glycerol, and green tea extract. The effects of vanillin-mediated cross-linking and the incorporation of antimicrobial green tea polyphenols were investigated. The cross-linking effect, confirmed by Fourier transform infrared (FTIR) analysis, increased the tensile strength of the biopolymer film to 20.9 ± 3 MPa. The release kinetics of polyphenols from the chitosan-vanillin matrix was studied, and we reported an initial burst release (8 h) followed by controlled release (8 to 400 h). It was found that both vanillin and green tea polyphenols were successful inhibitors of foodborne bacteria, with a minimum inhibitory concentration of the tea polyphenols determined as 0.15 mg/mL (Staphylococcus aureus). These active components also displayed strong antioxidant capacities, with polyphenols quenching >80% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals at all concentrations tested. Degradation results revealed that there was a significant (>85%) mass loss of all samples after being buried in compost for 12 weeks. The biopolymeric films, prepared by solvent casting methods, adhere to green chemistry and waste valorization principles. The one-pot recipe reported may also be applied to other cross-linkers and active compounds with similar chemical functionalities. Based on the obtained results, the presented material provides a promising starting point for the development of a degradable active packaging material.
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Affiliation(s)
| | - Maisem Laabei
- Department
of Biology, University of Bath, Bath BA2 7AY, U.K.
| | - Yunhong Jiang
- Department
of Applied Sciences, Northumbria University, Newcastle NE7 7XA, U.K.
| | - Wen Chyin Yew
- Department
of Applied Sciences, Northumbria University, Newcastle NE7 7XA, U.K.
| | - Darren L. Smith
- Department
of Applied Sciences, Northumbria University, Newcastle NE7 7XA, U.K.
| | | | - Ming Xie
- Department
of Chemical Engineering, University of Bath, Bath BA2 7AY, U.K.
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96
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Yu H, Ma Z, Wang J, Lu S, Cao D, Wu J. Effects of Thyme Essential Oil Microcapsules on the Antioxidant and Quality Characteristics of Mutton Patties. Foods 2023; 12:3758. [PMID: 37893651 PMCID: PMC10606643 DOI: 10.3390/foods12203758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/09/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
This study aimed to assess the stability of thyme essential oil microcapsules (TEOMs) and their impacts on the antioxidant properties and quality of lamb patties. The results demonstrated that gum Arabic effectively enhanced the stability of phenols within the thyme essential oil (TEO), with an optimal core/wall ratio of 1:8. Substituting TEO with TEOMs in lamb patties led to reductions in the thiobarbituric acid content, carbonyl content, sulfhydryl loss, and protein cross-linking. Additionally, the TEOMs positively influenced the mutton patties' color, texture, microbiological stability, and sensory attributes. These findings substantiate the idea that TEOMs exhibit significant potential as a natural preservative to enhance the quality of mutton patties.
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Affiliation(s)
- Hongyan Yu
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China; (H.Y.); (Z.M.); (S.L.); (D.C.); (J.W.)
| | - Zehao Ma
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China; (H.Y.); (Z.M.); (S.L.); (D.C.); (J.W.)
| | - Jingyun Wang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China; (H.Y.); (Z.M.); (S.L.); (D.C.); (J.W.)
- Xinjiang Cerim Modern Agriculture Co., Shuanghe 833400, China
| | - Shiling Lu
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China; (H.Y.); (Z.M.); (S.L.); (D.C.); (J.W.)
| | - Doudou Cao
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China; (H.Y.); (Z.M.); (S.L.); (D.C.); (J.W.)
| | - Jiaxing Wu
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China; (H.Y.); (Z.M.); (S.L.); (D.C.); (J.W.)
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97
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Carrapiso AI, Pimienta M, Martín L, Cardenia V, Andrés AI. Effect of a Chitosan Coating Enriched with an Olive Leaf Extract on the Characteristics of Pork Burgers. Foods 2023; 12:3757. [PMID: 37893650 PMCID: PMC10606866 DOI: 10.3390/foods12203757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/06/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Chitosan coatings have been investigated for improving food shelf-life. The addition of an olive leaf extract could enhance its beneficial effect. The aim of this study was to evaluate the effectiveness of an olive leaf extract added to a chitosan coating in delaying deterioration in refrigerated pork burgers without additives packaged under a 40% oxygen and 60% carbon dioxide modified atmosphere. Some general parameters (microbial counts, instrumental color and texture, and lipid and protein oxidation) were measured over the storage of pork burgers without coating (Control), with a chitosan-based coating (Chitosan) and with a chitosan-based coating enriched with an olive leaf extract (Chitoex). The coating impacted the effect of the storage time on most parameters. Both coatings were especially effective at limiting the changes that occur over time in the headspace gases, some texture parameters (hardness, gumminess, and chewiness) and lipid oxidation, although the effect on the microbial counts was weak. Chitoex was more effective than Chitosan at preventing changes in the headspace gases on day 11 and in lipid oxidation on all the sampling days. In conclusion, the Chitoex coating could be useful for prolonging the storage of pork burgers by preventing changes in texture and reducing lipid oxidation.
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Affiliation(s)
- Ana Isabel Carrapiso
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
| | - Manuel Pimienta
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
| | - Lourdes Martín
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
| | - Vladimiro Cardenia
- Department of Agricultural, Forest and Food Sciences, University of Turin, 10095 Grugliasco, Italy;
| | - Ana Isabel Andrés
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06007 Badajoz, Spain; (M.P.); (L.M.); (A.I.A.)
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98
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Dodange S, Shekarchizadeh H, Kadivar M. Development and characterization of antioxidant bilayer film based on poly lactic acid-bitter vetch (Vicia ervilia) seed protein incorporated with Pistacia terebinthus extract for active food packaging. Curr Res Food Sci 2023; 7:100613. [PMID: 37860146 PMCID: PMC10582362 DOI: 10.1016/j.crfs.2023.100613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 08/28/2023] [Accepted: 10/04/2023] [Indexed: 10/21/2023] Open
Abstract
This study focuses on designing an active bilayer food package film based on polylactic acid (PLA) and bitter vetch seed protein incorporated with Pistacia terebinthus extract (PTE). The effect of PTE on the physicochemical, barrier, structural, mechanical, and antioxidant properties of the active film was determined. Moisture content, water solubility, and water vapor permeability (WVP) of the active films indicated that the addition of PTE increased its suitability for food packaging. FE-SEM micrographs illustrated that the resulting films had a smooth and dense surface, describing a continuous network of protein molecules within the film structure. FTIR analysis displayed the physical interaction between PTE and the film polymer. XRD revealed an increase in the crystallinity of the active films. The resulting active film had a low migration rate (<7%) of phenolic compounds into fatty food simulant. Notably, the addition of PTE significantly (P ≤ 0.05) decreased the tensile strength and Young's modulus (from 15.13 and 315.98 MPa to 14.07 and 254.07 MPa, respectively). Concurrently, there was an increase in the elongation at break of the active films (from 23.19 to 75.60%), indicating higher flexibility compared to control films. Additionally, the incorporation of PTE improved the thermal properties of active films. The antioxidant capacity of the designed films was measured based on their DPPH radical scavenging activity, revealing that the antioxidant capacity of the control film increased from 44.65% to 59.72% in the active film containing 15% PTE. In conclusion, the prepared bilayer film can effectively be used as an active food package for sensitive foods to oxidation.
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Affiliation(s)
- Sona Dodange
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Hajar Shekarchizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Mahdi Kadivar
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
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99
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Jacinto-Valderrama RA, Andrade CT, Pateiro M, Lorenzo JM, Conte-Junior CA. Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods. Foods 2023; 12:3662. [PMID: 37835315 PMCID: PMC10572785 DOI: 10.3390/foods12193662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 09/17/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Muscle foods are highly perishable products that require the use of additives to inhibit lipid and protein oxidation and/or the growth of spoilage and pathogenic microorganisms. The reduction or replacement of additives used in the food industry is a current trend that requires the support of active-packaging technology to overcome novel challenges in muscle-food preservation. Several nano-sized active substances incorporated in the polymeric matrix of muscle-food packaging were discussed (nanocarriers and nanoparticles of essential oils, metal oxide, extracts, enzymes, bioactive peptides, surfactants, and bacteriophages). In addition, the extension of the shelf life and the inhibitory effects of oxidation and microbial growth obtained during storage were also extensively revised. The use of active packaging in muscle foods to inhibit oxidation and microbial growth is an alternative in the development of clean-label meat and meat products. Although the studies presented serve as a basis for future research, it is important to emphasize the importance of carrying out detailed studies of the possible migration of potentially toxic additives, incorporated in active packaging developed for muscle foods under different storage conditions.
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Affiliation(s)
- Rickyn A. Jacinto-Valderrama
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, RJ, Brazil; (R.A.J.-V.); (C.T.A.)
| | - Cristina T. Andrade
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, RJ, Brazil; (R.A.J.-V.); (C.T.A.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Carlos Adam Conte-Junior
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, RJ, Brazil; (R.A.J.-V.); (C.T.A.)
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100
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Yu J, Hu N, Hou L, Hang F, Li K, Xie C. Effect of deacetylation of chitosan on the physicochemical, antioxidant and antibacterial properties activities of chitosan-mannose derivatives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6394-6405. [PMID: 37205788 DOI: 10.1002/jsfa.12715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 03/30/2023] [Accepted: 05/16/2023] [Indexed: 05/21/2023]
Abstract
BACKGROUND The present study investigates the physical, chemical, and antibacterial properties of water-soluble chitosan derivatives. Preparation of the water-soluble chitosan derivatives was performed by the Maillard reaction (MR) between chitosan [with the degree of deacetylation (DD) being 50%, 70%, and 90%] and mannose. No organic reagent was used in the process. Systematic evaluations of the effects of chitosan DD on the reaction extent, the structure, the composition, as well as the physicochemical properties, antioxidant properties, and bacterial inhibitory properties of the finished chitosan-mannose MR products (Mc-mrps), were carried out. RESULTS Based on the experimental data obtained from Fourier transform infrared spectroscopy, thermogravimetric analysis, X-ray diffraction, Pyrolysis-gas chromatography-mass spectrometry analysis, and 1 H-NMR, the Mc-mrps formed from chitosan with different DDs had different structures and components. An increase in the DD of chitosan led to a significant increase in the degree of reaction, color difference (△E), and solubility (P < 0.05). The zeta potential and particle size of the Mc-mrps were also influenced by the DD of chitosan. Additionally, the antimicrobial action against Gram-positive (Staphylococcus aureus and Bacillus subtilis) and Gram-negative bacteria (Escherichia coli and Salmonella typhimurium), as well as antioxidant activity, were enhanced by the incorporation of mannose. This was also achieved by the increase of the DD of chitosan. CONCLUSION The results of the present study suggest that chitosan was derived with mannose to yield a novel, water-soluble polysaccharide with better antioxidant and antimicrobial activities. The DD of chitosan had a significant effect on the properties of the Mc-mrp, which can serve as a reference point for the subsequent preparation and application of such derivatives. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Junzhe Yu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Na Hu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Liran Hou
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Fangxue Hang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Collaborative Innovation Center of Guangxi Sugarcane Industry, Guangxi University, Nanning, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Collaborative Innovation Center of Guangxi Sugarcane Industry, Guangxi University, Nanning, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning, China
| | - Caifeng Xie
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Collaborative Innovation Center of Guangxi Sugarcane Industry, Guangxi University, Nanning, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning, China
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