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Gumus T, Kaynarca GB, Kamer DDA. Optimization of an edible film formulation by incorporating carrageenan and red wine lees into fish gelatin film matrix. Int J Biol Macromol 2024; 258:128854. [PMID: 38123042 DOI: 10.1016/j.ijbiomac.2023.128854] [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: 03/20/2023] [Revised: 12/03/2023] [Accepted: 12/15/2023] [Indexed: 12/23/2023]
Abstract
The study aimed to use response surface methodology (RSM) to create and understand a novel edible film made from fish gelatin (FG). This film includes wine lees (WL) and carrageenan (CAR). The concentrations of WL (0, 1, 2, and 3 %) and CAR (0, 1, and 3 %) were considered independent variables. The process variable combinations for the optimal response functions were 1.926 % WL and 3 % CAR, forming soft and rigid films with low tensile strength (TS) and high elongation at break (EAB%). Based on the evaluation of each response, FG film had the highest TS value, FG/CAR(3 %) film had the maximum EAB, and FG/WL (3 %)/CAR (3 %) film had the lowest vapor permeability (WVP) and the highest opacity (OP). The incorporation of WL considerably improved the functional properties of these films, enabling strong antioxidant activity and high phenolic content. Characterization of the films with analytical techniques: Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and X-ray diffraction (XRD) analysis demonstrated a considerable interaction between WL and FG, indicating a high level of compatibility between the two substances. Our data suggest that the formulation of edible films can be adjusted to fit the specific requirements of the design.
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Affiliation(s)
- Tuncay Gumus
- Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey
| | - Gülce Bedis Kaynarca
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, 39100 Kirklareli, Turkey
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2
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Sun A, Yang D. Design of cationic surfactant reinforced carrageenan waterproof composite films and applied as water induced electricity generator. Int J Biol Macromol 2023; 253:126713. [PMID: 37673149 DOI: 10.1016/j.ijbiomac.2023.126713] [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: 06/09/2023] [Revised: 08/11/2023] [Accepted: 09/03/2023] [Indexed: 09/08/2023]
Abstract
Carrageenan (CR) is a renewable polysaccharide material for packaging application due to its good film-forming property, but its use can be limited by the water solubility. In this research, CR hydrogels were modified by quaternary ammonium surfactants with different length of hydrocarbon tails (n, 8≦n≦16) by adsorption method and waterproof films were obtained after drying. The composition and charge interaction of composite films was confirmed by FTIR. Both thermogravimetric analysis and energy dispersive spectrometer indicated that the surfactant ions replaced K+ to form complexes with CR. The X-ray diffraction revealed the decreased amorphous nature of composite films compared to neat CR film. Water-related physical properties, such as water content, weight percentage change after contact with water, water vapor transmission, and water contact angle were intimately related to n. When 8≦n≦14, the waterproof properties were enhanced with the increase of n. Meanwhile, the waterproof property of composite film was ascertained by the no leakage result in the boiling water packaging experiment. When n = 16, sandwich structure was found in the sectional micromorphology images, and water bag structure formed after immersed into water. By comparing the mechanical properties of the composite films in different condition, we found that quaternary ammonium surfactants improved significantly the tensile strength in water and increased elongation at break in dry state. The composite films can be used as water induced voltage generator for their polyelectrolyte nature. Benefiting from the high stability of the composite films in water, their water-induced voltage generation process had good recyclability. Due to the antimicrobial activity of the quaternary ammonium salts and the waterproof property, composite films were more stable and degraded more slowly than neat CR film in nature environment.
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Affiliation(s)
- Aijing Sun
- Department of Pharmacy, Fujian Vocational College of Bioengineering, Fuzhou 350000, China
| | - Duoping Yang
- The Center of Experiment, Fujian Police College, Fuzhou 350000, China.
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3
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Udo T, Mummaleti G, Mohan A, Singh RK, Kong F. Current and emerging applications of carrageenan in the food industry. Food Res Int 2023; 173:113369. [PMID: 37803710 DOI: 10.1016/j.foodres.2023.113369] [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: 06/11/2023] [Revised: 08/09/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with different properties attributed to their organosulfate substitution levels, and their interactions with other food components give rise to properties such as water holding, thickening, gelling, and stabilizing. Over the years, carrageenan has been used in wide variety of food products such as meat, dairy, and flour-based products, and their mechanisms and functions in these matrices have also been studied. With the emergence of novel food technologies, carrageenan's potential applications have been extensively explored alongside, including encapsulation, edible films/coatings, plant-based analogs, and 3D/4D printing. As the food technology evolves, the required functions of food ingredients have changed, and carrageenan is being investigated for its role in these new areas. However, there are many similarities in the use of carrageenan in both classic and emerging applications, and understanding the underlying principles of carrageenan will lead to a proper use of carrageenan in emerging food products. This review focuses on the potential of carrageenan as a food ingredient in these emerging technologies mainly based on papers published within the past five years, highlighting its functions and applications to better understand its role in food products.
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Affiliation(s)
- Toshifumi Udo
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Gopinath Mummaleti
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Anand Mohan
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Rakesh K Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA.
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4
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Álvarez-Viñas M, Rivas S, Torres MD, Domínguez H. Microwave-Assisted Extraction of Carrageenan from Sarcopeltis skottsbergii. Mar Drugs 2023; 21:md21020083. [PMID: 36827124 PMCID: PMC9961692 DOI: 10.3390/md21020083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/18/2023] [Accepted: 01/23/2023] [Indexed: 01/27/2023] Open
Abstract
The development of greener processes for the sustainable utilization of raw materials is increasingly demanded for environmental and economic reasons. A rapid and chemical-free technique was proposed for the extraction of hybrid kappa/iota (6/4) carrageenan from Sarcopeltis (ex Gigartina) skottsbergii. After separation, carrageenans were analyzed by Fourier transform infrared attenuated total reflectance, high-performance size-exclusion chromatography, and rheology. Maximum carrageenan extraction yields up to 63-64% were obtained operating at 110 or at 160 °C, for 5-7 min considering the sum of the heating and cooling periods, but the extraction of the phenolic fraction was favored at 220 °C. The recovered carrageenan showed apparent viscous values around 103 mPa at the lowest tested shear rates (0.1 1/s) and could be suitable to formulate films. Furthermore, those carrageenans obtained under 140 °C showed gel characteristics without previous separation from the liquid extract, avoiding ethanolic precipitation and energy consumption. The antiradical properties correlated with the phenolic content in the liquid phase, but no influence of temperature on the reducing properties was observed. The microwave-assisted hydrothermal treatment could be an efficient tool without needing chemicals for the extraction of carrageenans, which showed adequate rheological properties for commercial uses.
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Polysaccharides for Biodegradable Packaging Materials: Past, Present, and Future (Brief Review). Polymers (Basel) 2023; 15:polym15020451. [PMID: 36679331 PMCID: PMC9865279 DOI: 10.3390/polym15020451] [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: 12/17/2022] [Revised: 01/06/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
The ecological problems emerging due to accumulation of non-biodegradable plastics are becoming more and more urgent. This problem can be solved by the development of biodegradable materials which will replace the non-biodegradable ones. Among numerous approaches in this field, there is one proposing the use of polysaccharide-based materials. These polymers are biodegradable, non-toxic, and obtained from renewable resources. This review opens discussion about the application of polysaccharides for the creation of biodegradable packaging materials. There are numerous investigations developing new formulations using cross-linking of polymers, mixing with inorganic (metals, metal oxides, clays) and organic (dyes, essential oils, extracts) compounds. The main emphasis in the present work is made on development of the polymer blends consisting of cellulose, starch, chitin, chitosan, pectin, alginate, carrageenan with some synthetic polymers, polymers of natural origin, and essential oils.
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Azelee NIW, Noor NM, Rasid ZIA, Suhaimi SH, Salamun N, Jasman SM, Manas NHA, Hasham@Hisam R. Marine waste for nutraceutical and cosmeceutical production. VALORIZATION OF WASTES FOR SUSTAINABLE DEVELOPMENT 2023:241-272. [DOI: 10.1016/b978-0-323-95417-4.00010-x] [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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Cheng C, Chen S, Su J, Zhu M, Zhou M, Chen T, Han Y. Recent advances in carrageenan-based films for food packaging applications. Front Nutr 2022; 9:1004588. [PMID: 36159449 PMCID: PMC9503319 DOI: 10.3389/fnut.2022.1004588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Accepted: 08/16/2022] [Indexed: 11/27/2022] Open
Abstract
In order to solve the increasingly serious environmental problems caused by plastic-based packaging, carrageenan-based films are drawing much attentions in food packaging applications, due to low cost, biodegradability, compatibility, and film-forming property. The purpose of this article is to present a comprehensive review of recent developments in carrageenan-based films, including fabrication strategies, physical and chemical properties and novel food packaging applications. Carrageenan can be extracted from red algae mainly by hydrolysis, ultrasonic-assisted and microwave-assisted extraction, and the combination of multiple extraction methods will be future trends in carrageenan extraction methods. Carrageenan can form homogeneous film-forming solutions and fabricate films mainly by direct coating, solvent casting and electrospinning, and mechanism of film formation was discussed in detail. Due to the inherent limitations of the pure carrageenan film, physical and chemical properties of carrageenan films were enhanced by incorporation with other compounds. Therefore, carrageenan-based films can be widely used for extending the shelf life of food and monitoring the food freshness by inhibiting microbial growth, reducing moisture loss and the respiration, etc. This article will provide useful guidelines for further research on carrageenan-based films.
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Affiliation(s)
- Cheng Cheng
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, College of Engineering, Huazhong Agricultural University, Wuhan, China
| | - Shuai Chen
- School of Public Health, Wuhan University, Wuhan, China
| | - Jiaqi Su
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Ming Zhu
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, College of Engineering, Huazhong Agricultural University, Wuhan, China
| | - Mingrui Zhou
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, College of Engineering, Huazhong Agricultural University, Wuhan, China
| | - Tianming Chen
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, College of Engineering, Huazhong Agricultural University, Wuhan, China
| | - Yahong Han
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, College of Engineering, Huazhong Agricultural University, Wuhan, China
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8
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Excellent Cooperation between Carboxyl-Substituted Porphyrins, k-Carrageenan and AuNPs for Extended Application in CO2 Capture and Manganese Ion Detection. CHEMOSENSORS 2022. [DOI: 10.3390/chemosensors10040133] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Significant tasks of the presented research are the development of multifunctional materials capable both to detect/capture carbon dioxide and to monitor toxic metal ions from waters, thus contributing to maintaining a sustainable and clean environment. The purpose of this work was to synthesize, characterize (NMR, FT-IR, UV-Vis, Fluorescence, AFM) and exploit the optical and emission properties of a carboxyl-substituted A3B porphyrin, 5-(4-carboxy-phenyl)-10,15,20-tris-(4-methyl-phenyl)–porphyrin, and based on it, to develop novel composite material able to adsorb carbon dioxide. This porphyrin-k-carrageenan composite material can capture CO2 in ambient conditions with a performance of 6.97 mmol/1 g adsorbent. Another aim of our research was to extend this porphyrin- k-carrageenan material’s functionality toward Mn2+ detection from polluted waters and from medical samples, relying on its synergistic partnership with gold nanoparticles (AuNPs). The plasmonic porphyrin-k-carrageenan-AuNPs material detected Mn2+ in the range of concentration of 4.56 × 10−5 M to 9.39 × 10−5 M (5–11 mg/L), which can be useful for monitoring health of humans exposed to polluted water sources or those who ingested high dietary manganese.
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9
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Antioxidant and Antimicrobial Properties of Mung Bean Phyto-Film Combined with Longkong Pericarp Extract and Sonication. MEMBRANES 2022; 12:membranes12040379. [PMID: 35448349 PMCID: PMC9024835 DOI: 10.3390/membranes12040379] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/22/2022] [Accepted: 03/28/2022] [Indexed: 02/01/2023]
Abstract
Mung bean (Vigna radiata) flour serves as an excellent biopolymer and a potential material for producing antioxidant and antimicrobial phyto-films. In addition to mung bean flour, this study also combined the longkong (Aglaia dookkoo Griff.) pericarp extract (LPE, 1.5%) and ultrasonication process (0 (C1), 2 (T1), 4 (T2), 6 (T3), 8 (T4), and 10 (T5) min, sonicated at 25 kHz, 100% amplitude) in film emulsion production to improve the antioxidant and antimicrobial efficiency in the phyto-films. This study showed that sonication increased the phyto-films’ color into more lightness and yellowness, and the intensity of the color changes was in accordance with the increased sonication time. Alternatively, the thickness, water vapor permeability, and solubility of the films were adversely affected by extended sonication. In addition, elongation at break and tensile strength increased while the Young modulus decreased in the phyto-films with the extended sonication. Furthermore, the droplet size and polydispersity index of the phyto-films decreased with extended sonication. Conversely, the zeta potential of the film tended to increase with the treatments. Furthermore, phytochemicals such as total phenolic content and total flavonoid contents, and the radical scavenging ability of phyto-films against the DPPH radical, ABTS radical, superoxide radical, hydroxyl radical, and ferrous chelating activity, were significantly higher, and they were steadily increased in the films with the extended sonication time. Furthermore, the phyto-films showed a significant control against Gram (-) pathogens, followed by Gram (+) pathogens. A higher inhibitory effect was noted against L. monocytogens, followed by S. aureus and B. subtilis. Similarly, the phyto-films also significantly inhibited the Gram (-) pathogens, and significant control was noted against C. jejuni, followed by E. coli and P. aeruginosa. Regardless of the mung bean flour, this study found that longkong pericarp extract and the sonication process could also effectively be used in the film emulsions to enhance the efficiency of the antioxidant and antimicrobial properties of phyto-films.
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10
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Carrageenan‐based Hybrids with Biopolymers and Nano‐structured Materials for Biomimetic Applications. STARCH-STARKE 2022. [DOI: 10.1002/star.202200018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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11
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Bianchi A, Sanz V, Domínguez H, Torres M. Valorisation of the industrial hybrid carrageenan extraction wastes using eco-friendly treatments. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107070] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Torres MD, Flórez-Fernández N, Domínguez H. Chondrus crispus treated with ultrasound as a polysaccharides source with improved antitumoral potential. Carbohydr Polym 2021; 273:118588. [PMID: 34560989 DOI: 10.1016/j.carbpol.2021.118588] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 08/13/2021] [Accepted: 08/17/2021] [Indexed: 10/20/2022]
Abstract
Ultrasound-assisted extraction was used to recover gelling biopolymers and antioxidant compounds from Chondrus crispus with improved biological potential. The optimal processing conditions were evaluated using a Box-Behnken design, and the impact on the biological and thermo-rheological properties of the carrageenan fraction and on the bioactive features of the soluble extracts were studied. The optimum extraction parameters were defined by extraction time of ~34.7 min; solid liquid ratio of ~2.1 g/100 g and ultrasound amplitude of ~79.0% with a maximum power of 1130 W. The dependent variables exhibited maximum carrageenan yields (44.3%) and viscoelastic modulus (925.9 Pa) with the lowest gelling temperatures (38.7 °C) as well as maximum content of the extract in protein (22.4 mg/g), gallic acid (13.4 mg/g) and Trolox equivalents antioxidant capacity (182.4 mg TEAC/g). Tested hybrid carrageenans exhibited promising biological activities (% of growth inhibition around 91% for four human cancer cellular lines: A549; A2780; HeLa 229; HT-29).
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Affiliation(s)
- M D Torres
- Department of Chemical Engineering, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain; CINBIO, Universidade de Vigo, 32004 Ourense, Spain.
| | - N Flórez-Fernández
- Department of Chemical Engineering, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain; CINBIO, Universidade de Vigo, 32004 Ourense, Spain
| | - H Domínguez
- Department of Chemical Engineering, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain; CINBIO, Universidade de Vigo, 32004 Ourense, Spain
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13
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Tiozon RJN, Bonto AP, Sreenivasulu N. Enhancing the functional properties of rice starch through biopolymer blending for industrial applications: A review. Int J Biol Macromol 2021; 192:100-117. [PMID: 34619270 DOI: 10.1016/j.ijbiomac.2021.09.194] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/26/2021] [Accepted: 09/28/2021] [Indexed: 02/07/2023]
Abstract
Rice starch has been used in various agri-food products due to its hypoallergenic properties. However, rice starch has poor solubility, lower resistant starch content with reduced retrogradation and poor functional properties. Hence, its industrial applications are rather limited. The lack of comprehensive information and a holistic understanding of the interaction between rice starch and endo/exogenous constituents to improve physico-chemical properties is a prerequisite in designing industrial products with enhanced functional attributes. In this comprehensive review, we highlight the potentials of physically mixing of biopolymers in upgrading the functional characteristics of rice starch as a raw material for industrial applications. Specifically, this review tackles rice starch modifications by adding natural/synthetic polymers and plasticizers, leading to functional blends or composites in developing sustainable packaging materials, pharma- and nutraceutical products. Moreover, a brief discussion on rice starch chemical and genetic modifications to alter starch quality for the deployment of rice starch industrial application is also highlighted.
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Affiliation(s)
- Rhowell Jr N Tiozon
- Consumer driven Grain Quality and Nutrition unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños 4030, Philippines; Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476 Potsdam-Golm, Germany.
| | - Aldrin P Bonto
- Chemistry Department, De La Salle University, 2401 Taft, Avenue, Manila 0922, Philippines; Department of Chemistry, College of Science, University of Santo Tomas, España Blvd, Sampaloc, Manila, 1008, Metro Manila, Philippines.
| | - Nese Sreenivasulu
- Consumer driven Grain Quality and Nutrition unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños 4030, Philippines.
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Queffelec J, Flórez-Fernández N, Domínguez H, Torres MD. Microwave hydrothermal processing of Undaria pinnatifida for bioactive peptides. BIORESOURCE TECHNOLOGY 2021; 342:125882. [PMID: 34560434 DOI: 10.1016/j.biortech.2021.125882] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/31/2021] [Accepted: 09/02/2021] [Indexed: 06/13/2023]
Abstract
Microwave hydrothermal processing was employed to obtain valuable gelling or bioactive fractions from U. pinnatifida, assessing the processing conditions following a biorefinery concept. It was identified a relevant impact on the antioxidant properties, sulfate, protein and oligosaccharides content, with the highest values above 200 °C, although the maximum in fucose was obtained at 160 °C. The lowest temperature involved the highest minerals and sulfate content of the solid phases. Rheology indicated that hydrothermal treatment at 160 °C is adequate to extract alginates with structural and viscoelastic properties similar to those commercially available. The incorporation of the hydrothermal residual solids in the proposed alginate matrices favored the development of systems with potential non-food applications applications. Selected extracts, after an intensification stage using ultrasound, featured interesting biological activities for two human cancer cell lines (A2780; HeLa 229) with percentage of cellular inhibition > 83 and 57%, without positive effects on A549 and HCT-116.
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Affiliation(s)
- J Queffelec
- CINBIO, Universidade de Vigo, Deparment of Chemical Engineering, Campus Ourense, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; IMT Mines Albi, Allée des Sciences, 81000 Albi, France
| | - N Flórez-Fernández
- CINBIO, Universidade de Vigo, Deparment of Chemical Engineering, Campus Ourense, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain
| | - H Domínguez
- CINBIO, Universidade de Vigo, Deparment of Chemical Engineering, Campus Ourense, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain
| | - M D Torres
- CINBIO, Universidade de Vigo, Deparment of Chemical Engineering, Campus Ourense, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain.
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15
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Bianchi A, R. Rivera-Tovar P, Sanz V, Ferreira-Anta T, Torres MD, Pérez-Correa JR, Domínguez H. Pressurized Hot Water Extraction and Bio-Hydrogels Formulation with Aristotelia chilensis [Mol.] Stuntz Leaves. Molecules 2021; 26:molecules26216402. [PMID: 34770811 PMCID: PMC8586920 DOI: 10.3390/molecules26216402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 10/16/2021] [Accepted: 10/21/2021] [Indexed: 11/25/2022] Open
Abstract
Aristotelia chilensis is a plant rich in phenolics and other bioactive compounds. Their leaves are discarded as waste in the maqui berry industry. A new application of these wastes is intended by the recovery of bioactive compounds using pressurized hot water extraction with conventional or microwave heating. Both technologies have been selected for their green character regarding the type of solvent and the high efficiency in shorter operation times. Extractions were performed in the temperature range 140–200 °C with a solid/liquid ratio of 1:15 (w:w). The extracts’ total phenolic content, antioxidant capacity, and saccharides content obtained with both heating methods were measured. Additionally, the thermo-rheological properties of the gelling matrix enriched with these extracts were analyzed. Optimum conditions for lyophilized extracts were found with conventional heating, at 140 °C and 20 min extraction; 250.0 mg GAE/g dry extract and 1321.5 mg Trolox/g dry extract. Close to optimum performance was achieved with microwave heating in a fraction of the time (5 min) at 160 °C (extraction), yielding extracts with 231.9 mg GAE/g dry extract of total phenolics and antiradical capacity equivalent to 1176.3 mg Trolox/g dry extract. Slightly higher antioxidant values were identified for spray-dried extracts (between 5% for phenolic content and 2.5% for antioxidant capacity). The extracts obtained with both heating methods at 200 °C contained more than 20% oligosaccharides, primarily glucose. All the formulated gelling matrices enriched with the obtained extracts displayed intermediate gel strength properties. The tested technologies efficiently recovered highly active antioxidant extracts, rich in polyphenolics, and valuable for formulating gelling matrices with potential applicability in foods and other products.
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Affiliation(s)
- Audrey Bianchi
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (A.B.); (V.S.); (T.F.-A.)
- EPF–School of Engineering, 21 Boulevard Berthelot, 34000 Montpellier, France
| | - Pamela R. Rivera-Tovar
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile; (P.R.R.-T.); (J.R.P.-C.)
| | - Vanesa Sanz
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (A.B.); (V.S.); (T.F.-A.)
| | - Tania Ferreira-Anta
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (A.B.); (V.S.); (T.F.-A.)
| | - María Dolores Torres
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (A.B.); (V.S.); (T.F.-A.)
- Correspondence: (M.D.T.); (H.D.)
| | - José Ricardo Pérez-Correa
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile; (P.R.R.-T.); (J.R.P.-C.)
| | - Herminia Domínguez
- Department of Chemical Engineering, Faculty of Sciences, University of Vigo, Edificio Politécnico, As Lagoas s/n, 32004 Ourense, Spain; (A.B.); (V.S.); (T.F.-A.)
- Correspondence: (M.D.T.); (H.D.)
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Rodríguez‐Seoane P, Torres Perez MD, Fernández de Ana C, Sinde‐Stompel E, Domínguez H. Antiradical and functional properties of subcritical water extracts from edible mushrooms and from commercial counterparts. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15383] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Paula Rodríguez‐Seoane
- Chemical Engineering Department Universidad de Vigo (Campus Ourense) Edificio Politécnico, As Lagoas Ourense 32004 Spain
| | - María Dolores Torres Perez
- Chemical Engineering Department Universidad de Vigo (Campus Ourense) Edificio Politécnico, As Lagoas Ourense 32004 Spain
| | | | | | - Herminia Domínguez
- Chemical Engineering Department Universidad de Vigo (Campus Ourense) Edificio Politécnico, As Lagoas Ourense 32004 Spain
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17
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Martín-Del-Campo A, Fermín-Jiménez JA, Fernández-Escamilla VV, Escalante-García ZY, Macías-Rodríguez ME, Estrada-Girón Y. Improved extraction of carrageenan from red seaweed ( Chondracantus canaliculatus) using ultrasound-assisted methods and evaluation of the yield, physicochemical properties and functional groups. Food Sci Biotechnol 2021; 30:901-910. [PMID: 34395021 DOI: 10.1007/s10068-021-00935-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 05/31/2021] [Accepted: 06/10/2021] [Indexed: 11/30/2022] Open
Abstract
Red seaweed Chondracanthus canaliculatus, an underexploited algae species, was used as a potential source for the obtaining of carrageenan. Seaweed was treated under alkaline conditions using ultrasound alone or combined with conventional procedures, to improve the yield extraction. Color, syneresis behavior, water retention capacity, and functional groups of the gelling and non-gelling fractions of carrageenan were determined; these properties were compared with those of commercial carrageenans named A and B. Ultrasound alone or with heat significantly (p < 0.05) increased the yield extraction up to 41-45% and influenced color parameters, in comparison with conventional treatments. Functional groups kappa and iota, and alginates, were confirmed in both carrageenan fractions. Syneresis behavior was well fitted to a third-degree polynomial equation within days 1 to 6, after which, it reached a plateau. While, the use of ultrasound at room temperature gave carrageenan properties more similar to those of the commercial carrageenan type A.
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Affiliation(s)
- Angelina Martín-Del-Campo
- Departamento de Ingeniería Química, Col. Olímpica, Universidad de Guadalajara CUCEI, Blvd. Marcelino García Barragán 1421, Guadalajara, Jalisco México 44430
| | - José Antonio Fermín-Jiménez
- Departamento de Ingeniería Química, Col. Olímpica, Universidad de Guadalajara CUCEI, Blvd. Marcelino García Barragán 1421, Guadalajara, Jalisco México 44430
| | | | - Zazil Yadel Escalante-García
- Departamento de Ingeniería Química, Col. Olímpica, Universidad de Guadalajara CUCEI, Blvd. Marcelino García Barragán 1421, Guadalajara, Jalisco México 44430
| | - María Esther Macías-Rodríguez
- Departamento de Farmacobiología, Col. Olímpica, Universidad de Guadalajara Campus CUCEI, Blvd. Marcelino García Barragán 1421, Guadalajara, Jalisco México 44430
| | - Yokiushirdhilgilmara Estrada-Girón
- Departamento de Ingeniería Química, Col. Olímpica, Universidad de Guadalajara CUCEI, Blvd. Marcelino García Barragán 1421, Guadalajara, Jalisco México 44430
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18
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Torres M, Fradinho P, Raymundo A, Sousa I, Falqué E, Domínguez H. The key role of thermal waters in the development of innovative gelled starch-based matrices. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106697] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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19
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Rodríguez-Seoane P, Torres MD, González-Muñoz MJ, Sinde-Stompel E, Domínguez H. Formulation of bio-hydrogels from Hericium erinaceus in Paulownia elongata x fortunei autohydrolysis aqueous extracts. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.04.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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20
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Duan N, Li Q, Meng X, Wang Z, Wu S. Preparation and characterization of k-carrageenan/konjac glucomannan/TiO 2 nanocomposite film with efficient anti-fungal activity and its application in strawberry preservation. Food Chem 2021; 364:130441. [PMID: 34198036 DOI: 10.1016/j.foodchem.2021.130441] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 05/18/2021] [Accepted: 06/19/2021] [Indexed: 01/13/2023]
Abstract
A nano-composite film was prepared from k-carrageenan (KC), konjac glucomannan (KGM) and TiO2 nanoparticles (NPs) by solvent casting method. The morphology and structure of the KC/KGM based nano-composite films prepared from different weight ratio of TiO2 NPs were characterized by SEM, XRD and FT-IR techniques. The addition of TiO2 NPs to KC/KGM films improved the mechanical, thermal, structural, and barrier properties of nano-composite films. In particular, the film containing 7 wt% of TiO2 NPs exhibited effective photocatalytic anti-fungal activity (79%) for Penicillium viridicatum after irradiating 6 h through generating reactive oxygen species thus destroying the fungi. Benefitting from the improved characteristics investigated above, the nano-composite films showed a favorable effect on strawberry storage. Overall, the fabricated KC/KGM/TiO2 nano-composite films have a broad application in the field of food preservation and packaging applications.
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Affiliation(s)
- Nuo Duan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Qian Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiangyi Meng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Shijia Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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21
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Dong Y, Wei Z, Xue C. Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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22
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Bharti SK, Pathak V, Arya A, Alam T, Rajkumar V, Verma AK. Packaging potential of
Ipomoea batatas
and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15153] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sanjay Kumar Bharti
- Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry DUVASU Mathura India
| | - Vikas Pathak
- Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry DUVASU Mathura India
| | - Anita Arya
- Department of Livestock Products Technology College of Veterinary and Animal Sciences GBPUAT Pantnagar India
| | - Tanweer Alam
- Indian Institute of Packaging, an autonomous body under aegis of Ministry of Commerce and Industry Government of India Delhi India
| | - Vincentraju Rajkumar
- Goat Products Technology Laboratory Central Institute for Research on Goats Mathura India
| | - Arun Kumar Verma
- Goat Products Technology Laboratory Central Institute for Research on Goats Mathura India
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23
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Zhou X, Zong X, Wang S, Yin C, Gao X, Xiong G, Xu X, Qi J, Mei L. Emulsified blend film based on konjac glucomannan/carrageenan/ camellia oil: Physical, structural, and water barrier properties. Carbohydr Polym 2021; 251:117100. [PMID: 33142638 DOI: 10.1016/j.carbpol.2020.117100] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 09/02/2020] [Accepted: 09/12/2020] [Indexed: 01/31/2023]
Abstract
The objective of this study was to develop a new hydrophobic film based on konjac glucomannan and kappa-carrageenan (KGM-KC) incorporating camellia oil (CO) (2, 4, and 6 %). CO was directly emulsified as a dispersed phase into KGM-KC matrix. The physical, structural, and water barrier properties of the film were studied. The results of Fourier transform infrared and scanning electron microscopy suggested that CO was successfully distributed in KGM-KC matrix by emulsification. Contact angle of the film indicated that addition of CO increased the hydrophobicity and water-resistance properties of film, which corresponding to the moisture content, total soluble mass, water vapor permeability, water vapor adsorption kinetics and water vapor adsorption isotherms. Addition of CO by emulsification improved thermal stability of film, optical properties, and mechanical properties. In conclusion, the incorporation of CO by emulsification is an effective and promising pathway to improve the properties of polysaccharide-based film.
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Affiliation(s)
- Xi Zhou
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Xinxiang Zong
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Shanglong Wang
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Cong Yin
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Xueqin Gao
- Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, 450011, China
| | - Guoyuan Xiong
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China.
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, 210095, China
| | - Jun Qi
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
| | - Lin Mei
- Anhui Engineering Laboratory for Agro-Products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China
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24
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Tailoring hybrid carrageenans from Mastocarpus stellatus red seaweed using microwave hydrodiffusion and gravity. Carbohydr Polym 2020; 248:116830. [DOI: 10.1016/j.carbpol.2020.116830] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 07/24/2020] [Accepted: 07/24/2020] [Indexed: 12/11/2022]
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25
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Sulfated polysaccharides and its commercial applications in food industries-A review. Journal of Food Science and Technology 2020; 58:2453-2466. [PMID: 34194082 DOI: 10.1007/s13197-020-04837-0] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/26/2020] [Accepted: 10/01/2020] [Indexed: 12/12/2022]
Abstract
Polysaccharides a large chain of simple sugars covalently linked by glycosidic bonds which are obtained from living organisms and microbes commercially used in food and pharmaceutical industries. Marine macroalgae or seaweed is an unexploited natural source of polysaccharides, which contains many variant phytonutrients whose cells are enriched with sulfated polysaccharides which have been progressively read these days for their potential value in food and pharmaceutical applications. This review aims the exploration of these polysaccharides in food applications, with a focus on its types and biological properties in the view of food application.
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26
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Torres M, Fradinho P, Rodríguez P, Falqué E, Santos V, Domínguez H. Biorefinery concept for discarded potatoes: Recovery of starch and bioactive compounds. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109886] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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27
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A Review of Property Enhancement Techniques for Carrageenan-based Films and Coatings. Carbohydr Polym 2019; 216:287-302. [DOI: 10.1016/j.carbpol.2019.04.021] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 03/30/2019] [Accepted: 04/04/2019] [Indexed: 12/14/2022]
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28
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Rico D, Barcenilla B, Meabe A, González C, Martín-Diana AB. Mechanical properties and quality parameters of chitosan-edible algae (Palmaria palmata) on ready-to-eat strawberries. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2910-2921. [PMID: 30471117 DOI: 10.1002/jsfa.9504] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 11/15/2018] [Accepted: 11/16/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Strawberries are appreciated for their taste, flavor, and juiciness; however, they are highly perishable during postharvest, handling, and storage stages, producing significant physical damage and loss of vitamins and other phytonutrients. This study therefore aimed to determine the applicability of edible coatings as an environmentally friendly strategy to improve the fresh appearance of strawberries and extend their shelf life. RESULTS The effectiveness of edible coatings formulated with chitosan (CHC) or chitosan and algae (Palmaria palmata Kuntze) (CH-PC) was investigated with regard to quality and nutritional parameters for ready-to-eat strawberries processed and stored at 4 °C for 10 days. Chitosan significantly (P < 0.05) controlled the gradual decline of strawberries, reducing their respiration rate, microbial load, and nutritional loss. The addition of P. palmata to the edible coating significantly (P < 0.05) enhanced anthocyanin and ascorbic acid content. CONCLUSION These results suggest that CH-PC could be used in the strawberry postharvest industry to slow senescence, while reducing product loss and enhancing its nutritional value. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Daniel Rico
- Agricultural Technological Institute of Castilla and Leon, Government of Castilla and Leon, Valladolid, Spain
| | - Beatriz Barcenilla
- Agricultural Technological Institute of Castilla and Leon, Government of Castilla and Leon, Valladolid, Spain
| | - Agate Meabe
- Fundación Centro Tecnológico de Miranda de Ebro, Miranda de Ebro, Spain
| | - Cristina González
- Fundación Centro Tecnológico de Miranda de Ebro, Miranda de Ebro, Spain
| | - Ana B Martín-Diana
- Agricultural Technological Institute of Castilla and Leon, Government of Castilla and Leon, Valladolid, Spain
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29
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Chen J, Chen W, Duan F, Tang Q, Li X, Zeng L, Zhang J, Xing Z, Dong Y, Jia L, Gao H. The synergistic gelation of okra polysaccharides with kappa-carrageenan and its influence on gel rheology, texture behaviour and microstructures. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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30
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Shao X, Sun H, Jiang R, Qin T, Ma Z. Mechanical and moisture barrier properties of corn distarch phosphate film influenced by modified microcry stalline corn straw cellulose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5639-5646. [PMID: 29707794 DOI: 10.1002/jsfa.9109] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 04/25/2018] [Accepted: 04/29/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND In this paper, a novel modified microcrystalline corn straw cellulose (MMCSC) was prepared by ultrasonic/microwave-assisted treatment. Effective incorporation of MMCSC into corn distarch phosphate (CDP)-based composite films was investigated. RESULTS As the proportion of MMCSC was increased, tensile strength increased initially before decreasing, and the elongation at break always decreased. The composite film of MMCSC20 showed the lowest water vapor permeability (2.917 × 10-7 g m-1 h-1 Pa-1 ). The measurement of surface color showed that by the increasing of the MMCSC proportion in composite films, the L* and b* values and the total color difference (ΔE* ) increased, while a* values decreased. Fourier transform infrared spectroscopy and X-ray diffraction analysis indicated that, with the incorporation of MMCSC, the stable structure of the films was enhanced through cross-linking and the crystallinity was increased. A scanning electron microscopy study revealed the surface microstructure of films (MMCSC0-MMCSC30) was smooth and homogeneous, and there was no distinct separation in the matrix of composite films. CONCLUSION The incorporation of suitable MMCSC could improve the properties of composite films. The CDP-MMCSC films, which are completely biodegradable and environmental friendly, have a high potential to be used for food packaging. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Xinru Shao
- Tonghua Normal University, College of Food Science and Engineering, Tonghua, PR China
| | - Haitao Sun
- Tonghua Normal University, College of Food Science and Engineering, Tonghua, PR China
| | - Ruiping Jiang
- Tonghua Normal University, College of Food Science and Engineering, Tonghua, PR China
| | - Ting Qin
- Tonghua Normal University, College of Food Science and Engineering, Tonghua, PR China
| | - Zhongsu Ma
- Jilin University, College of Food Science and Engineering, Changchun, PR China
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31
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Ma X, Lv M, Anderson DP, Chang PR. Natural polysaccharide composites based on modified cellulose spheres and plasticized chitosan matrix. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.038] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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