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Qazanfarzadeh Z, Kadivar M, Shekarchizadeh H, Di Girolamo R, Giosafatto CVL, Porta R. Secalin enzymatically cross-linked by either papain and N-acetyl-dl-homocysteine thiolactone or transglutaminase: Improving of protein functional properties and film manufacturing. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106912] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Black Edible Films from Protein-Containing Defatted Cake of Nigella sativa Seeds. Int J Mol Sci 2020; 21:ijms21030832. [PMID: 32012882 PMCID: PMC7037159 DOI: 10.3390/ijms21030832] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 01/18/2020] [Accepted: 01/26/2020] [Indexed: 12/13/2022] Open
Abstract
Black biodegradable/edible protein-based films were prepared from defatted cake waste obtained from Nigella sativa (black cumin) seeds as by-product of oil extraction process. The effects of pH, glycerol concentrations, and transglutaminase-catalyzed protein cross-linking activity on the stability of film-forming solutions were studied to determine the best experimental conditions to produce handleable films. Proteins contained in the analyzed defatted cake were shown to be able to act as transglutaminase acyl donor and acceptor substrates being polymerized when incubated in vitro in the presence of the enzyme. Film-forming solutions containing 20% glycerol and casted at pH 8.0 after treatment with the enzyme gave rise to morphologically more homogeneous films possessing mechanical and barrier properties, as well as antimicrobial activity, compatible with their possible applications as food packaging materials and mulching sheets. These findings confirm the validity of the strategy to consider the seed oil processed cakes as protein-based renewable sources to produce not only fertilizers, animal feed, or culinary food but also further valuable products such as bioplastics.
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Effect of Mesoporous Silica Nanoparticles on The Physicochemical Properties of Pectin Packaging Material for Strawberry Wrapping. NANOMATERIALS 2019; 10:nano10010052. [PMID: 31878286 DOI: 10.3390/nano10010052] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/09/2019] [Accepted: 12/21/2019] [Indexed: 11/16/2022]
Abstract
Citrus peel pectin was used to prepare films (cast with or without glycerol) containing mesoporous silica nanoparticles. Nanoparticles reduced significantly the particle size, and had no effect on the Zeta potential of pectin solutions. Mechanical characterization demonstrates that pectin+nanoparticles containing films slightly increased tensile strength and significantly decreased the Young's modulus in comparison to films made only of pectin. However, elongation at the break increased in the pectin+nanoparticles films cast in the presence of glycerol, while both Young's modulus and tensile strength were reduced. Moreover, nanoparticles were able to reduce the barrier properties of pectin films prepared with or without glycerol, whereas positively affected the thermal stability of pectin films and the seal strength. The 0.6% pectin films reinforced or not with 3% nanoparticles in the presence of 30% glycerol were used to wrap strawberries in order to extend the fruit's shelf-life, over a period of eighty days, by improving their physicochemical properties.
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Effect of Mesoporous Silica Nanoparticles on Glycerol-Plasticized Anionic and Cationic Polysaccharide Edible Films. COATINGS 2019. [DOI: 10.3390/coatings9030172] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
This study describes the production of reinforced polysaccharide (PS)-based films, by adding mesoporous silica nanoparticles (MSNs), to either pectin (PEC) or chitosan (CH) film forming solutions, either containing glycerol (GLY) as a plasticizer, or not. Film characterization demonstrated that MSNs and GLY were able to significantly increase the plasticity of both PS-based biomaterials and that the interactions between PSs and nanoparticles were mainly due to hydrogen bonds. Moreover, MSN-containing films were less transparent, compared to controls prepared with either PEC or CH, in the absence of GLY, while all films containing MSNs, but obtained with the plasticizer, were as transparent as the films prepared with PEC or CH alone. MSN addition did not influence the thickness of the PEC-based films, but increased that of CH-based ones, prepared both in the absence and presence of GLY. MSN-containing PEC-based films possessed a more compact and homogeneous morphology, with respect to both control films, prepared, with or without GLY, and to the CH-based films, containing MSNs, the structure of which showed numerous agglomerations. Finally, moisture content and uptake were reduced, in all films prepared in the presence of MSNs. The suggested addition of MSNs might have given rise to novel biomaterials for food or pharmaceutical applications.
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Preparation and Characterization of Bioplastics from Grass Pea Flour Cast in the Presence of Microbial Transglutaminase. COATINGS 2018. [DOI: 10.3390/coatings8120435] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The aim of this work was to prepare bioplastics, from renewable and biodegradable molecules, to be used as edible films. In particular, grass pea (Lathyrus sativus L.) flour was used as biopolymer source, the proteins of which were structurally modified by means of microbial transglutaminase, an enzyme able to catalyze isopeptide bonds between glutamines and lysines. We analyzed, by means of Zeta-potential, the flour suspension with the aim to determine which pH is more stable for the production of film-forming solutions. The bioplastics were produced by casting and they were characterized according to several technological properties. Optical analysis demonstrated that films cast in the presence of the microbial enzyme are more transparent compared to the untreated ones. Moreover, the visualization by scanning electron microscopy demonstrated that the enzyme-modified films possessed a more compact and homogeneous structure. Furthermore, the presence of microbial transglutaminase allowed to obtain film more mechanically resistant. Finally, digestion experiments under physiological conditions performed in order to obtain information useful for applying these novel biomaterials as carriers in the industrial field, indicated that the enzyme-treated coatings might allow the delivery of bioactive molecules in the gastro-intestinal tract.
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Degradable and Photocatalytic Antibacterial Au-TiO₂/Sodium Alginate Nanocomposite Films for Active Food Packaging. NANOMATERIALS 2018; 8:nano8110930. [PMID: 30413087 PMCID: PMC6266112 DOI: 10.3390/nano8110930] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 11/07/2018] [Accepted: 11/08/2018] [Indexed: 12/20/2022]
Abstract
A degradable and antibacterial sodium alginate film containing functional Au-TiO2 nanocomposites for food packaging was successfully developed. The Au-TiO2 nanocomposites are synthesized hydrothermally and mixed with the alginate solution to form the film by a casting method. The Au-TiO2 nanocomposites enable the film with excellent visible light absorption and transfer ability with the light absorption rang covering UV–visible wavelength (300–800 nm) and induce the increase of the film water contact angle from 40° to 74°, which contributes to the film shape stability. Furthermore, compared to the TiO2 nanoparticle-incorporated film, the antibacterial ability of Au-TiO2/sodium alginate composite film is improved approximately by 60% and 50% against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli), respectively, in light conditions. The antibacterial property of the film arises from the increased production of reactive oxygen species (ROS) induced by the surface plasmonic resonance of Au nanoparticles. The degradable and antibacterial properties render the composite film of great application potential in food packaging industry.
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Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3152-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Feng Z, Wu G, Liu C, Li D, Jiang B, Zhang X. Edible coating based on whey protein isolate nanofibrils for antioxidation and inhibition of product browning. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.028] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Akyuz L, Kaya M, Ilk S, Cakmak YS, Salaberria AM, Labidi J, Yılmaz BA, Sargin I. Effect of different animal fat and plant oil additives on physicochemical, mechanical, antimicrobial and antioxidant properties of chitosan films. Int J Biol Macromol 2018; 111:475-484. [PMID: 29329806 DOI: 10.1016/j.ijbiomac.2018.01.045] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2017] [Revised: 12/23/2017] [Accepted: 01/08/2018] [Indexed: 11/29/2022]
Abstract
Practical application of chitosan-essential oil blend films is limited due to the uneconomical extraction procedure of essential oils from plants. This study aimed to produce chitosan films blended with low cost and commercially available oils and fats consumed in daily human diet (olive, corn and sunflower oils, butter and animal fats). The study also focused on how physicochemical, biological and mechanical properties of chitosan blend films were influenced by the incorporation of oils and fats with varying unsaturation degrees. Possible interactions of chitosan film matrix with incorporated oils or fats were investigated. Chitosan-olive oil film showed better surface morphology and higher thermal stability than the films with other unsaturated oils. Tensile strength, Young's modulus and elongation at break were improved by 57.2%, 25.1% and 31.7% for chitosan-olive oil film, respectively. Chitosan-olive oil blend film had the highest antibacterial activity (almost equal to that of commercial antibiotic gentamicin). Edible films obtained from by incorporation of natural oils and fats into chitosan can help produce an environmentally friendly packaging material that is low cost and easily manufactured.
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Affiliation(s)
- Lalehan Akyuz
- Aksaray University, Technical Vocational School, Department of Chemistry Technology, 68100, Aksaray, Turkey.
| | - Murat Kaya
- Department of Biotechnology and Molecular Biology, Faculty of Science and Letters, Aksaray University, 68100 Aksaray, Turkey
| | - Sedef Ilk
- Central Laboratory Research Center, Ömer Halisdemir University, 51240 Niğde, Turkey
| | - Yavuz Selim Cakmak
- Department of Biotechnology and Molecular Biology, Faculty of Science and Letters, Aksaray University, 68100 Aksaray, Turkey
| | - Asier M Salaberria
- Biorefinery Processes Research Group, Department of Chemical and Environmental Engineering, University of the Basque Country (UPV/EHU), Plaza Europa 1, 20018 Donostia-San Sebastian, Spain
| | - Jalel Labidi
- Biorefinery Processes Research Group, Department of Chemical and Environmental Engineering, University of the Basque Country (UPV/EHU), Plaza Europa 1, 20018 Donostia-San Sebastian, Spain
| | - Bahar Akyuz Yılmaz
- Department of Biotechnology and Molecular Biology, Faculty of Science and Letters, Aksaray University, 68100 Aksaray, Turkey
| | - Idris Sargin
- Department of Biotechnology and Molecular Biology, Faculty of Science and Letters, Aksaray University, 68100 Aksaray, Turkey
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Sagnelli D, Kirkensgaard JJK, Giosafatto CVL, Ogrodowicz N, Kruczała K, Mikkelsen MS, Maigret JE, Lourdin D, Mortensen K, Blennow A. All-natural bio-plastics using starch-betaglucan composites. Carbohydr Polym 2017; 172:237-245. [PMID: 28606531 DOI: 10.1016/j.carbpol.2017.05.043] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Revised: 05/15/2017] [Accepted: 05/15/2017] [Indexed: 11/16/2022]
Abstract
Grain polysaccharides represent potential valuable raw materials for next-generation advanced and environmentally friendly plastics. Thermoplastic starch (TPS) is processed using conventional plastic technology, such as casting, extrusion, and molding. However, to adapt the starch to specific functionalities chemical modifications or blending with synthetic polymers, such as polycaprolactone are required (e.g. Mater-Bi). As an alternative, all-natural and compostable bio-plastics can be produced by blending starch with other polysaccharides. In this study, we used a maize starch (ST) and an oat β-glucan (BG) composite system to produce bio-plastic prototype films. To optimize performing conditions, we investigated the full range of ST:BG ratios for the casting (100:0, 75:25, 50:50, 25:75 and 0:100 BG). The plasticizer used was glycerol. Electron Paramagnetic Resonance (EPR), using TEMPO (2,2,6,6-tetramethylpiperidine-1-oxyl) as a spin probe, showed that the composite films with high BG content had a flexible chemical environment. They showed decreased brittleness and improved cohesiveness with high stress and strain values at the break. Wide-angle X-ray diffraction displayed a decrease in crystallinity at high BG content. Our data show that the blending of starch with other natural polysaccharides is a noteworthy path to improve the functionality of all-natural polysaccharide bio-plastics systems.
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Affiliation(s)
- Domenico Sagnelli
- Department of Plant and Environmental Sciences, University of Copenhagen, Denmark.
| | | | | | - Natalia Ogrodowicz
- Jerzy Haber Institute of Catalysis and Surface Chemistry Polish Academy of Sciences, Kraków, Poland
| | | | - Mette S Mikkelsen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | | | - Denis Lourdin
- Institut National De La Recherche Agronomique, Nantes, France
| | - Kell Mortensen
- Niels Bohr Institute, University of Copenhagen, Copenhagen, Denmark
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen, Denmark.
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Manrich A, Moreira FK, Otoni CG, Lorevice MV, Martins MA, Mattoso LH. Hydrophobic edible films made up of tomato cutin and pectin. Carbohydr Polym 2017; 164:83-91. [DOI: 10.1016/j.carbpol.2017.01.075] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 01/20/2017] [Accepted: 01/20/2017] [Indexed: 01/01/2023]
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12
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Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.017] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Esposito M, Di Pierro P, Regalado-Gonzales C, Mariniello L, Giosafatto CVL, Porta R. Polyamines as new cationic plasticizers for pectin-based edible films. Carbohydr Polym 2016; 153:222-228. [DOI: 10.1016/j.carbpol.2016.07.087] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2016] [Revised: 07/11/2016] [Accepted: 07/20/2016] [Indexed: 01/28/2023]
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Romano A, Giosafatto CVL, Di Pierro P, Romano R, Masi P, Mariniello L. Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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15
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Effect of type of encapsulating agent on physical properties of edible films based on alginate and thyme oil. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2015.11.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review. COATINGS 2015. [DOI: 10.3390/coatings6010001] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Abstract
The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.
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