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Sameen DE, Ahmed S, Lu R, Li R, Dai J, Qin W, Zhang Q, Li S, Liu Y. Electrospun nanofibers food packaging: trends and applications in food systems. Crit Rev Food Sci Nutr 2021; 62:6238-6251. [PMID: 33724097 DOI: 10.1080/10408398.2021.1899128] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Food safety is a bottleneck problem. In order to provide information about advanced and unique food packaging technique, this study summarized the advancements of electrospinning technique. Food packaging is a multidisciplinary area involving food science, food engineering, food chemistry, and food microbiology, and the interest in maintaining the freshness and quality of foods has grown considerably. For this purpose, electrospinning technology has gained much attention due to its unique functions and superior processing. Sudden advancements of electrospinning have been rapidly incorporated into research. This review summarized some latest information about food packaging and different materials used for the packaging of various foods such as fruits, vegetables, meat, and processed items. Also, the use of electrospinning and materials used for the formation of nanofibers are discussed in detail. However, in food industry, the application of electrospun nanofibers is still in its infancy. In this study, different parameters, structures of nanofibers, features and fundamental properties are described briefly, while polymers fabricated through electrospinning with advances in food packaging films are described in detail. Moreover, this comprehensive review focuses on the polymers used for the electrospinning of nanofibers as packaging films and their applications for variety of foods. This will be a valuable source of information for researchers studying various polymers for electrospinning for application in the food packaging industry.
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Affiliation(s)
- Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Rui Lu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Rui Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China.,California Nano Systems Institute, University of California, Los Angeles, CA, USA
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102
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Ziyadi H, Baghali M, Bagherianfar M, Mehrali F, Faridi-Majidi R. An investigation of factors affecting the electrospinning of poly (vinyl alcohol)/kefiran composite nanofibers. ADVANCED COMPOSITES AND HYBRID MATERIALS 2021; 4:768-779. [PMID: 33748671 PMCID: PMC7958938 DOI: 10.1007/s42114-021-00230-3] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 02/07/2021] [Accepted: 02/21/2021] [Indexed: 06/12/2023]
Abstract
UNLABELLED This study aimed to investigate parameters affecting the electrospinning of poly (vinyl alcohol) (PVA)/kefiran composite nanofibers. Accordingly, PVA/kefiran composite nanofibers were produced using the electrospinning of PVA, kefiran blend solutions under various electrospinning parameters (such as applied voltage, nozzle-to-collector distance, and polymer injection rate), and solution parameters (such as the ratio of polymers). PVA and kefiran solutions were prepared in 8% and 6% w/w, respectively. Kefiran was blended with PVA solution in different proportions: 70:30, 60:40, 50:50, 40:60, and 30:70. According to the scanning electron microscope (SEM) images, kefiran mixed with PVA in 40:60 ratios produced the best result in nanofiber production. Then, device parameters such as voltage (12, 15, 18, and 20 kV), distance (120, 150, 170, and 200 mm), and polymer injection rates (1, 1.5, 2, and 2.5 mL/h) were changed. The investigation of SEM images showed that the optimal condition for the fabrication of nanofibers was 18 kV, 200 mm, and 1 mL/h. The nanofibers produced in the optimal condition were uniform without knots or adhesion in a small diameter. It was also found that concentration can be regarded as the most effective parameter affecting the diameter of nanofibers. Moreover, the transmission electron microscopy (TEM) image proved that phase separation did not occur between the two polymers. GRAPHICAL ABSTRACT Kefiran biopolymer extracted from fermented milk was used in fabrication of PVA/kefiran composite nanofibers using the electrospinning method.
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Affiliation(s)
- Hakimeh Ziyadi
- Department of Organic Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Mitra Baghali
- Active Pharmaceutical Ingredients Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Mina Bagherianfar
- Active Pharmaceutical Ingredients Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Fatemeh Mehrali
- Department of Organic Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Reza Faridi-Majidi
- Department of Medical Nanotechnology, School of Advanced Medical Technologies, Tehran University of Medical Sciences (TUMS), Tehran, Iran
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103
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Montiel-Corona V, Buitrón G. Polyhydroxyalkanoates from organic waste streams using purple non-sulfur bacteria. BIORESOURCE TECHNOLOGY 2021; 323:124610. [PMID: 33429315 DOI: 10.1016/j.biortech.2020.124610] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/18/2020] [Accepted: 12/20/2020] [Indexed: 06/12/2023]
Abstract
Many microorganisms can produce intracellular and extracellular biopolymers, such as polyhydroxyalkanoates (PHA). Despite PHA's benefits, their widespread at the industrial level has not occurred due mainly to high production costs. PHA production under a biorefinery scheme is proposed to improve its economic viability. In this context, purple non-sulfur bacteria (PNSB) are ideal candidates to produce PHA and other substances of economic interest. This review describes the PHA production by PNSB under different metabolic pathways, by using a wide range of wastes and under diverse operational conditions such as aerobic and anaerobic metabolism, irradiance level, light or dark conditions. Some strategies, such as controlling the feed regime, biofilm reactors, and open photobioreactors in outdoor conditions, were identified from the literature review as the approach needed to improve the process's economic viability when using mixed cultures of PNSB and wastes as substrates.
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Affiliation(s)
- Virginia Montiel-Corona
- Instituto Potosino de Investigación Científica y Tecnológica A.C., División de Ciencias Ambientales, Camino a la Presa San José 2055, Lomas 4a Sección, C.P. 78216 San Luis Potosí, SLP, Mexico; Laboratory for Research on Advanced Processes for Water Treatment, Unidad Académica Juriquilla, Instituto de Ingeniería, Universidad Nacional Autónoma de México, Blvd. Juriquilla 3001, Querétaro 76230, Mexico
| | - Germán Buitrón
- Laboratory for Research on Advanced Processes for Water Treatment, Unidad Académica Juriquilla, Instituto de Ingeniería, Universidad Nacional Autónoma de México, Blvd. Juriquilla 3001, Querétaro 76230, Mexico.
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104
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Patiño Vidal C, López de Dicastillo C, Rodríguez-Mercado F, Guarda A, Galotto MJ, Muñoz-Shugulí C. Electrospinning and cyclodextrin inclusion complexes: An emerging technological combination for developing novel active food packaging materials. Crit Rev Food Sci Nutr 2021; 62:5495-5510. [PMID: 33605809 DOI: 10.1080/10408398.2021.1886038] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
This review was focused on describing the combination of electrospinning and cyclodextrin inclusion complexes as one of the newest alternatives for the development of food packaging materials with antimicrobial and/or antioxidant properties. The advantages of this technological combination, the routes to design the active materials, the characterization and application of such materials were reviewed. Electrospinning has allowed developing active packaging materials composed by fibrillary structures with a high ratio surface-to-volume. On the other hand, cyclodextrin inclusion complexes have maintained the properties of active compounds when they have been incorporated in packaging materials. Both methods have been recently combined and novel active food packaging materials have been obtained through three different routes. Polymeric solutions containing preformed (route 1) or in-situ formed (route 2) cyclodextrin inclusion complexes have been electrospun to obtain packaging materials. Furthermore, cyclodextrin inclusion complexes solutions have been directly electrospun (route 3) in order to produce those materials. The developed packaging materials have exhibited a high active compound loading with a long lasting release. Therefore, the protection of different foodstuff against microbial growth, oxidation and quality decay as well as the maintenance of their physical and sensory properties have been achieved when those materials were applied as active packaging.
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Affiliation(s)
- Cristian Patiño Vidal
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
| | - Carol López de Dicastillo
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
| | - Francisco Rodríguez-Mercado
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
| | - Abel Guarda
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
| | - María José Galotto
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
| | - Cristina Muñoz-Shugulí
- Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile.,Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago, Chile.,Faculty of Technology, Department of Food Science and Technology, University of Santiago of Chile (USACH), Santiago, Chile
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105
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Melt Electrospinning of Polymers: Blends, Nanocomposites, Additives and Applications. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11041808] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Melt electrospinning has been developed in the last decade as an eco-friendly and solvent-free process to fill the gap between the advantages of solution electrospinning and the need of a cost-effective technique for industrial applications. Although the benefits of using melt electrospinning compared to solution electrospinning are impressive, there are still challenges that should be solved. These mainly concern to the improvement of polymer melt processability with reduction of polymer degradation and enhancement of fiber stability; and the achievement of a good control over the fiber size and especially for the production of large scale ultrafine fibers. This review is focused in the last research works discussing the different melt processing techniques, the most significant melt processing parameters, the incorporation of different additives (e.g., viscosity and conductivity modifiers), the development of polymer blends and nanocomposites, the new potential applications and the use of drug-loaded melt electrospun scaffolds for biomedical applications.
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106
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Ahmed S, Sameen DE, Lu R, Li R, Dai J, Qin W, Liu Y. Research progress on antimicrobial materials for food packaging. Crit Rev Food Sci Nutr 2020; 62:3088-3102. [DOI: 10.1080/10408398.2020.1863327] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Dur E. Sameen
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Rui Lu
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Rui Li
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya’an, China
- California NanoSystems Institute, University of California, Los Angeles, CA, USA
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107
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Encapsulation of carvacrol into ultrafine fibrous zein films via electrospinning for active packaging. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100581] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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108
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Figueroa-Lopez KJ, Torres-Giner S, Angulo I, Pardo-Figuerez M, Escuin JM, Bourbon AI, Cabedo L, Nevo Y, Cerqueira MA, Lagaron JM. Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate- co-3-hydroxyvalerate) and Cellulose Nanocrystal Interlayers. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2356. [PMID: 33260904 PMCID: PMC7761208 DOI: 10.3390/nano10122356] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/20/2020] [Accepted: 11/24/2020] [Indexed: 11/21/2022]
Abstract
Active multilayer films based on polyhydroxyalkanoates (PHAs) with and without high barrier coatings of cellulose nanocrystals (CNCs) were herein successfully developed. To this end, an electrospun antimicrobial hot-tack layer made of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) derived from cheese whey, a by-product from the dairy industry, was deposited on a previously manufactured blown film of commercial food contact PHA-based resin. A hybrid combination of oregano essential oil (OEO) and zinc oxide nanoparticles (ZnONPs) were incorporated during the electrospinning process into the PHBV nanofibers at 2.5 and 2.25 wt%, respectively, in order to provide antimicrobial properties. A barrier CNC coating was also applied by casting from an aqueous solution of nanocellulose at 2 wt% using a rod at 1m/min. The whole multilayer structure was thereafter assembled in a pilot roll-to-roll laminating system, where the blown PHA-based film was located as the outer layers while the electrospun antimicrobial hot-tack PHBV layer and the barrier CNC coating were placed as interlayers. The resultant multilayer films, having a final thickness in the 130-150 µm range, were characterized to ascertain their potential in biodegradable food packaging. The multilayers showed contact transparency, interlayer adhesion, improved barrier to water and limonene vapors, and intermediate mechanical performance. Moreover, the films presented high antimicrobial and antioxidant activities in both open and closed systems for up to 15 days. Finally, the food safety of the multilayers was assessed by migration and cytotoxicity tests, demonstrating that the films are safe to use in both alcoholic and acid food simulants and they are also not cytotoxic for Caco-2 cells.
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Affiliation(s)
- Kelly J. Figueroa-Lopez
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), CSIC, Calle Catedrático Agustín Escardino Benllonch 7, 46980 Valencia, Spain; (K.J.F.-L.); (S.T.-G.); (M.P.-F.)
| | - Sergio Torres-Giner
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), CSIC, Calle Catedrático Agustín Escardino Benllonch 7, 46980 Valencia, Spain; (K.J.F.-L.); (S.T.-G.); (M.P.-F.)
| | - Inmaculada Angulo
- Gaiker Technological Centre, Department of Plastics and Composites, Parque Tecnológico Edificio 202, 48170 Zamudio, Spain;
| | - Maria Pardo-Figuerez
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), CSIC, Calle Catedrático Agustín Escardino Benllonch 7, 46980 Valencia, Spain; (K.J.F.-L.); (S.T.-G.); (M.P.-F.)
- Bioinicia R&D, Bioinicia S.L., Calle Algepser 65, Nave 3, 46980 Paterna, Valencia, Spain
| | - Jose Manuel Escuin
- Tecnopackaging S.L., Poligono Industrial Empresarium, Calle Romero 12, 50720 Zaragoza, Spain;
| | - Ana Isabel Bourbon
- Food Processing and Nutrition Group, International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (A.I.B.); (M.A.C.)
| | - Luis Cabedo
- Polymers and Advanced Materials Group (PIMA), School of Technology and Experimental Sciences, Universitat Jaume I (UJI), Avenida de Vicent Sos Baynat s/n, 12071 Castellón, Spain;
| | - Yuval Nevo
- Melodea Bio-Based Solutions, Faculty of Agriculture-Hebrew University, Rehovot 76100, Israel;
| | - Miguel A. Cerqueira
- Food Processing and Nutrition Group, International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (A.I.B.); (M.A.C.)
| | - Jose M. Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), CSIC, Calle Catedrático Agustín Escardino Benllonch 7, 46980 Valencia, Spain; (K.J.F.-L.); (S.T.-G.); (M.P.-F.)
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109
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Emamhadi MA, Sarafraz M, Akbari M, Thai VN, Fakhri Y, Linh NTT, Mousavi Khaneghah A. Nanomaterials for food packaging applications: A systematic review. Food Chem Toxicol 2020; 146:111825. [PMID: 33096197 DOI: 10.1016/j.fct.2020.111825] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/28/2020] [Accepted: 10/17/2020] [Indexed: 12/17/2022]
Abstract
The application of nanotechnology in food packaging is widely considered during the last two decades. In this regard, numerous studies have been conducted regarding applying nanomaterials such as zinc oxide, clay, silver, carbon nanotube, titanium dioxide, and copper, and copper oxide in food packaging which were summarized in the current study. The employing of nano food packaging increases the physicochemical quality of food (color, flavor, moisture content, weight, bioavailability, and texture) and reduces the microbial load by cell-membrane function, Trojan-horse, and reactive oxygen mechanisms while they improve the barrier/mechanical properties of food packaging. Although nano food packaging has many advantages for public health, the associated toxicity due to migration, especially in acidic conditions, is considerable. Further studies regarding the advantages and disadvantages of this technique are recommended.
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Affiliation(s)
- Mohammad Ali Emamhadi
- Department of Forensic Medicine and Toxicology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mansour Sarafraz
- School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mitra Akbari
- Department of Eye, Amiralmomenin Hospital, School of Medicine, Guilan University of Medical Science, Rasht, Iran
| | - Van Nam Thai
- Ho Chi Minh City University of Technology (HUTECH) 475A, Dien Bien Phu, Ward 25, Binh Thanh District, Ho Chi Minh City, Vietnam
| | - Yadolah Fakhri
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Nguyen Thi Thuy Linh
- Institute of Research and Development, Duy Tan University, Danang 550000, Vietnam; Faculty of Environmental and Chemical Engineering, Duy Tan University, Danang 550000, Vietnam.
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
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110
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Exploring the Use of Switchable Hydrophilicity Solvents as Extraction Phase for the Determination of Food-Packaging Contaminants in Coconut Water Samples by Gas Chromatography-Mass Spectrometry. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01876-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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111
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Zhang F, Ramachandran G, Mothana RA, Noman OM, Alobaid WA, Rajivgandhi G, Manoharan N. Anti-bacterial activity of chitosan loaded plant essential oil against multi drug resistant K. pneumoniae. Saudi J Biol Sci 2020; 27:3449-3455. [PMID: 33304155 PMCID: PMC7715482 DOI: 10.1016/j.sjbs.2020.09.025] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 09/10/2020] [Accepted: 09/10/2020] [Indexed: 12/20/2022] Open
Abstract
The development of antibiotic resistant in K. pneumoniae is an emerging thread worldwide due to the poor antimicrobial drugs. To overcome this issue, researchers are focused on plant material and their essential oils to fight against multi drug resistant bacteria. In this context, the current study was concentrated in medicinal plant of guva leaves and their essential oils to combat multi drug resistant bacterial infections. The essential oils were successfully screened and confirmed by HRLC-MS analysis. The anti-bacterial ability of the compounds were loaded into the chitosan nanoparticles and proved by FT-IR analysis. In addition, the chitosan loaded essential oils morphology was compared with chitosan alone in SEM analysis and suggested that the material was loaded successfully. Further, the anti-bacterial ability of the chitosan loaded essential oils were primarily confirmed by agar well diffusion method. At the 100 µg/mL of lowest concentration of chitosan loaded essential oils, the multi-drug resistant K. pneumoniae was inhibited with 96% and confirmed by minimum inhibition concentration experiment. Hence, all the experiments were proved that the essential oils were successfully loaded into the chitosan nanoparticles, and it has more anti-bacterial activity against multi-drug resistant K. pneumoniae.
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Affiliation(s)
- Feng Zhang
- Chest Endoscopy Minimally Invasive Area, Shandong Provincial Chest Hospital, Shandong Province 250013, China
| | - G Ramachandran
- Department of Marine Science, Bharathidasan University, Tiruchirappalli 620024, Tamil Nadu, India
| | - Ramzi A Mothana
- Department of Pharmacognosy, College of Pharmacy, King Saud University, P.O. BOX 2457, Riyadh 11451, Saudi Arabia
| | - Omar M Noman
- Department of Pharmacognosy, College of Pharmacy, King Saud University, P.O. BOX 2457, Riyadh 11451, Saudi Arabia
| | - Waleed A Alobaid
- Department of Pharmacognosy, College of Pharmacy, King Saud University, P.O. BOX 2457, Riyadh 11451, Saudi Arabia
| | - G Rajivgandhi
- Department of Marine Science, Bharathidasan University, Tiruchirappalli 620024, Tamil Nadu, India
| | - N Manoharan
- Department of Marine Science, Bharathidasan University, Tiruchirappalli 620024, Tamil Nadu, India
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112
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Luzi F, Torre L, Puglia D. Antioxidant Packaging Films Based on Ethylene Vinyl Alcohol Copolymer (EVOH) and Caffeic Acid. Molecules 2020; 25:molecules25173953. [PMID: 32872548 PMCID: PMC7504714 DOI: 10.3390/molecules25173953] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 08/13/2020] [Accepted: 08/28/2020] [Indexed: 01/17/2023] Open
Abstract
The main objective of this research activity was to design and realize active films with tunable food functional properties. In detail, caffeic acid (CA), a polyphenol with high antioxidant effect, was used as active ingredient in poly (vinyl alcohol-co-ethylene) (EVOH) films at 5 wt.% and 15 wt.% and successfully realized by means of the solvent casting process. Optical, morphological, thermal and mechanical studies were considered to define the effect of the presence of the CA component on the structural properties of the matrix. In addition, moisture content and antioxidant activity were evaluated, to have clear information on the CA effect in terms of functional characteristics of realized food packaging systems. Results from tensile tests showed increased values for strength and deformation at break in EVOH_CA based films. Results from colorimetric and transparency analysis underlined that the presence of caffeic acid in EVOH copolymer induces some alterations, whereas the addition of the active ingredient determined a positive radical scavenging activity of the formulations, confirming the possibility of practically using these polymeric systems in the food packaging sector.
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Affiliation(s)
| | | | - Debora Puglia
- Correspondence: ; Tel.: +39-0744492916; Fax: +39-0744492950
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113
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Abstract
This paper offers a general view of the solutions that are able to confer bioactivity to the packaging materials, especially antimicrobial and antioxidant activity. These properties can be induced by the nature of the polymers blend or due to the addition of ternary components from natural agents (essential oils or other extracts) to synthetic organic and inorganic agents, including nanoparticles with a broad antimicrobial activity such as metals (e.g., Ag, Au, Cu) or metal oxide (e.g., TiO2, ZnO) nanoparticles, and even bacterial cells such as probiotics. Many times, these components are synergistically used, each of them assuring a specific role or potentiating the role of the other components. The antimicrobial activity can be induced due to the applied coatings or due to the whole bulk material. Along with an increasing food stability which means a longer shelf-life some smart packaging can be exploited in order to highlight the freshness of the food. These act as a sensor (usually pH sensitive but also other mechanisms can be exploited such as aggregation/agglomeration of AuNPs leading to color change or even aldehyde-specific reactions such as the Cannizzaro reaction), and thus, consumers can be confident about the freshness of the food, especially perishable food such as seafood or fish.
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114
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Castro Coelho S, Nogueiro Estevinho B, Rocha F. Encapsulation in food industry with emerging electrohydrodynamic techniques: Electrospinning and electrospraying - A review. Food Chem 2020; 339:127850. [PMID: 32861932 DOI: 10.1016/j.foodchem.2020.127850] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 07/20/2020] [Accepted: 08/14/2020] [Indexed: 02/07/2023]
Abstract
Nowadays the world population has been more conscious about healthy food products based on bioactive ingredients in order to protect against diseases and to develop healthy diets. Emerging electrohydrodynamic techniques have been object of interest in the scientific community as well as in the industry. In fact, electrospinning and electrospraying methods are promising techniques to fabricate delivery vehicles. These vehicles present structural and functional benefits for encapsulation of bioactive ingredients. They can be used in several food and nutraceutical matrices, protecting the ingredients from environmental conditions. They can also enhance biomolecules bioavailability and controlled release, at the same time that improve the product's shelf life. This review provides the recent state of art for electrospinning/electrospraying techniques. It highlights the crucial parameters that influence these techniques. Further, the recent studies of vitamins encapsulation for applications in functional foods and nutraceuticals fields are summarized. Electrosprayed particles/electrospun fibres are easily produced and present suitable physico-chemical characteristics to encapsulate bioactives to improve the functional foods.
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Affiliation(s)
- Sílvia Castro Coelho
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Berta Nogueiro Estevinho
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
| | - Fernando Rocha
- LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
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Balusamy B, Celebioglu A, Senthamizhan A, Uyar T. Progress in the design and development of "fast-dissolving" electrospun nanofibers based drug delivery systems - A systematic review. J Control Release 2020; 326:482-509. [PMID: 32721525 DOI: 10.1016/j.jconrel.2020.07.038] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 07/21/2020] [Accepted: 07/22/2020] [Indexed: 12/13/2022]
Abstract
Electrospinning has emerged as most viable approach for the fabrication of nanofibers with several beneficial features that are essential to various applications ranging from environment to biomedicine. The electrospun nanofiber based drug delivery systems have shown tremendous advancements over the controlled and sustained release complemented from their high surface area, tunable porosity, mechanical endurance, offer compatible environment for drug encapsulation, biocompatibility, high drug loading and tailorable release characteristics. The dosage formulation of poorly water-soluble drugs often faces several challenges including complete dissolution with maximum therapeutic efficiency over a short period of time especially through oral administration. In this context, challenges associated with the dosage formulation of poorly-water soluble drugs can be addressed through combining the beneficial features of electrospun nanofibers. This review describes major developments progressed in the preparation of electrospun nanofibers based "fast dissolving" drug delivery systems by employing variety of polymers, drug molecules and encapsulation approaches with primary focus on oral delivery. Furthermore, the review also highlights current scientific challenges and provide an outlook with regard to future prospectus.
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Affiliation(s)
- Brabu Balusamy
- Department of Fiber Science & Apparel Design, College of Human Ecology, Cornell University, Ithaca, NY 14853, USA.
| | - Asli Celebioglu
- Department of Fiber Science & Apparel Design, College of Human Ecology, Cornell University, Ithaca, NY 14853, USA
| | - Anitha Senthamizhan
- Department of Fiber Science & Apparel Design, College of Human Ecology, Cornell University, Ithaca, NY 14853, USA
| | - Tamer Uyar
- Department of Fiber Science & Apparel Design, College of Human Ecology, Cornell University, Ithaca, NY 14853, USA.
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117
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Electrospun fibers based on carbohydrate gum polymers and their multifaceted applications. Carbohydr Polym 2020; 247:116705. [PMID: 32829833 DOI: 10.1016/j.carbpol.2020.116705] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/12/2020] [Accepted: 06/28/2020] [Indexed: 12/29/2022]
Abstract
Electrospinning has garnered significant attention in view of its many advantages such as feasibility for various polymers, scalability required for mass production, and ease of processing. Extensive studies have been devoted to the use of electrospinning to fabricate various electrospun nanofibers derived from carbohydrate gum polymers in combination with synthetic polymers and/or additives of inorganic or organic materials with gums. In view of the versatility and the widespread choice of precursors that can be deployed for electrospinning, various gums from both, the plants and microbial-based gum carbohydrates are holistically and/or partially included in the electrospinning solution for the preparation of functional composite nanofibers. Moreover, our strategy encompasses a combination of natural gums with other polymers/inorganic or nanoparticles to ensue distinct properties. This early established milestone in functional carbohydrate gum polymer-based composite nanofibers may be deployed by specialized researchers in the field of nanoscience and technology, and especially for exploiting electrospinning of natural gums composites for diverse applications.
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Aguirre-Joya JA, Chacón-Garza LE, Valdivia-Najár G, Arredondo-Valdés R, Castro-López C, Ventura-Sobrevilla JM, Aguilar-Gonzáles CN, Boone-Villa D. Nanosystems of plant-based pigments and its relationship with oxidative stress. Food Chem Toxicol 2020; 143:111433. [PMID: 32569796 DOI: 10.1016/j.fct.2020.111433] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 05/07/2020] [Accepted: 05/10/2020] [Indexed: 12/18/2022]
Abstract
Plant-based pigments are widely present in nature, they are classified depending on their chemical structure as tetrapyrroles, carotenoids, polyphenolic compounds, and alkaloids and are extensively used in medicine, food industry, clothes, and others. Recently they have been investigated due to their role in the areas of food processing, food safety and quality, packaging, and nutrition. Many studies indicate a relationship between bioactive pigments and Non-Communicable Diseases derived from oxidative stress. Their biological applications can help in preventing oxidative injuries in the cell caused by oxygen and nitrogen reactive species. Those pigments are easily degraded by light, oxygen, temperature, pH conditions, among others. Nanotechnology offers the possibility to protect bioactive ingredients and increase its bioavailability after oral administration. Safety to humans (mainly evaluated from toxicity data) is the first concern for these products. In the present work, we present a comprehensive outlook of the most important plant-based pigments used as food colorants, the principal nanotechnology systems prepared with them, and the relationship of these compounds with the oxidative stress and related Non-Communicable Disease.
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Affiliation(s)
- Jorge A Aguirre-Joya
- School of Health Science, Universidad Autonoma de Coahuila, Unidad Norte, Piedras Negras, Coahuila, Mexico
| | - Luis E Chacón-Garza
- School of Health Science, Universidad Autonoma de Coahuila, Unidad Norte, Piedras Negras, Coahuila, Mexico
| | - Guillermo Valdivia-Najár
- CONACYT - Department of Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan, Jalisco, Mexico
| | - Roberto Arredondo-Valdés
- Nanobioscience Group, Chemistry School, Universidad Autonoma de Coahuila, Blvd. V. Carranza e Ing. J. Cardenas V., Saltillo, Coahuila, Mexico; Research Group of Chemist Pharmacist Biologist, Chemistry School, Universidad Autonoma de Coahuila, Blvd. V. Carranza e Ing. J. Cardenas V., Saltillo, Coahuila, Mexico
| | - Cecilia Castro-López
- Laboratory of Chemistry and Biotechnology of Dairy Products, Research Centre in Food & Development, A.C (CIAD, A.C.), Gustavo Enrique Astiazarán Rosas Highway, Hermosillo, Sonora, Mexico
| | | | - Cristóbal N Aguilar-Gonzáles
- Food Research Group, Chemistry School, Universidad Autonoma de Coahuila, Blvd. V. Carranza e Ing. J. Cardenas V., Saltillo, Coahuila, Mexico
| | - Daniel Boone-Villa
- School of Medicine North Unit, Universidad Autonoma de Coahuila, Unidad Norte, Piedras Negras, Coahuila, Mexico.
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119
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Naebi M, Jamshidi MA, Farajzadeh MA, Abolhassni J, Mogaddam MRA. In-process prepared deep eutectic solvent based homogeneous liquid-liquid microextraction for the determination of irgaphos 168 and irganox 1010 in polypropylene packed drinks. J Sep Sci 2020; 43:2850-2857. [PMID: 32363747 DOI: 10.1002/jssc.202000148] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2020] [Revised: 04/08/2020] [Accepted: 04/18/2020] [Indexed: 11/07/2022]
Abstract
In situ synthesis of a deep eutectic solvent and homogeneous liquid-liquid microextraction performed in a narrow bore tube was developed for efficient extraction of irgaphos 168 and irganox 1010 in doogh and water samples packed in polypropylene packages. First, pH of the aqueous sample solutions containing the analytes is adjusted at 9. Then a hydrogen bond acceptor (choline chloride) and a hydrogen bond donor (oleic acid) are dissolved in the solution and vortexed to obtain a homogeneous solution. The solution is filled into a narrow bore tube, in which its bottom was clogged by a septum. Then hydrochloric acid solution is injected into the solution by a syringe. The tube is placed in an ultrasonic bath. During this step, the droplets of choline chloride:oleic acid deep eutectic solvent are produced. The method indicated high enrichment factor (435 for irgaphos 168 and 488 for irganox 1010), low limits of detection (0.03 and 0.09 ng/mL for irgaphos 168 and irganox 1010, respectively) and quantification (0.13 and 0.29 ng/mL for irgaphos 168 and irganox 1010), good recovery (74 and 83% for irgaphos 168 and irganox 1010, respectively), and satisfactory repeatabilities (relative standard deviations ≤12%) can be obtained using the developed method.
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Affiliation(s)
- Maryam Naebi
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Masoumeh Arabli Jamshidi
- Department of Analytical Chemistry, Faculty of Science, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Mir Ali Farajzadeh
- Department of Analytical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran.,Engineering Faculty, Near East University, North Cyprus, Turkey
| | - Jafar Abolhassni
- Department of Analytical Chemistry, Faculty of Science, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Mohammad Reza Afshar Mogaddam
- Food and Drug Safety Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.,Pharmaceutical Analysis Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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Zaarour B, Zhu L, Jin X. A Review on the Secondary Surface Morphology of Electrospun Nanofibers: Formation Mechanisms, Characterizations, and Applications. ChemistrySelect 2020. [DOI: 10.1002/slct.201903981] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Bilal Zaarour
- Engineering Research Center of Technical Textiles, Ministry of Education, College of TextilesDonghua University, No. 2999 North Renmin Road Songjiang, Shanghai 201620 China
- Textile Industries Mechanical Engineering and Techniques DepartmentFaculty of Mechanical and Electrical Engineering, Damascus University Damascus Syria
| | - Lei Zhu
- Engineering Research Center of Technical Textiles, Ministry of Education, College of TextilesDonghua University, No. 2999 North Renmin Road Songjiang, Shanghai 201620 China
| | - Xiangyu Jin
- Engineering Research Center of Technical Textiles, Ministry of Education, College of TextilesDonghua University, No. 2999 North Renmin Road Songjiang, Shanghai 201620 China
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