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Sharma G, George Joy J, Sharma AR, Kim JC. Accelerated full-thickness skin wound tissue regeneration by self-crosslinked chitosan hydrogel films reinforced by oxidized CNC-AgNPs stabilized Pickering emulsion for quercetin delivery. J Nanobiotechnology 2024; 22:323. [PMID: 38849931 PMCID: PMC11162036 DOI: 10.1186/s12951-024-02596-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Accepted: 05/28/2024] [Indexed: 06/09/2024] Open
Abstract
BACKGROUND The non-toxic self-crosslinked hydrogel films designed from biocompatible materials allow for controlled drug release and have gathered remarkable attention from healthcare professionals as wound dressing materials. Thus, in the current study the chitosan (CS) film is infused with oil-in-water Pickering emulsion (PE) loaded with bioactive compound quercetin (Qu) and stabilized by dialdehyde cellulose nanocrystal-silver nanoparticles (DCNC-AgNPs). The DCNC-AgNPs play a dual role in stabilizing PE and are involved in the self-crosslinking with CS films. Also, this film could combine the advantage of the controlled release and synergistic wound-healing effect of Qu and AgNPs. RESULTS The DCNC-AgNPs were synthesized using sodium periodate oxidation of CNC. The DCNC-AgNPs were used to stabilize oil-in-water PE loaded with Qu in its oil phase by high speed homogenization. Stable PEs were prepared by 20% v/v oil: water ratio with maximum encapsulation of Qu in the oil phase. The Qu-loaded PE was then added to CS solution (50% v/v) to prepare self-crosslinked films (CS-PE-Qu). After grafting CS films with PE, the surface and cross-sectional SEM images show an inter-penetrated network within the matrix between DCNC and CS due to the formation of a Schiff base bond between the reactive aldehyde groups of DCNC-AgNPs and amino groups of CS. Further, the addition of glycerol influenced the extensibility, swelling ratio, and drug release of the films. The fabricated CS-PE-Qu films were analyzed for their wound healing and tissue regeneration potential using cell scratch assay and full-thickness excisional skin wound model in mice. The as-fabricated CS-PE-Qu films showed great biocompatibility, increased HaCat cell migration, and promoted collagen synthesis in HDFa cells. In addition, the CS-PE-Qu films exhibited non-hemolysis and improved wound closure rate in mice compared to CS, CS-Qu, and CS-blank PE. The H&E staining of the wounded skin tissue indicated the wounded tissue regeneration in CS-PE-Qu films treated mice. CONCLUSION Results obtained here confirm the wound healing benefits of CS-PE-Qu films and project them as promising biocompatible material and well suited for full-thickness wound healing in clinical applications.
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Affiliation(s)
- Garima Sharma
- Department of Biomedical Science & Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon, 24341, Republic of Korea.
| | - Jomon George Joy
- Department of Biomedical Science & Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon, 24341, Republic of Korea
| | - Ashish Ranjan Sharma
- Institute for Skeletal Aging & Orthopedic Surgery, Hallym University-Chuncheon Sacred Heart Hospital, Chuncheon-si, 24252, Gangwon-do, Republic of Korea
| | - Jin-Chul Kim
- Department of Biomedical Science & Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon, 24341, Republic of Korea.
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Moghadas HC, Chauhan R, Smith JS. Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review. Foods 2024; 13:997. [PMID: 38611303 PMCID: PMC11011941 DOI: 10.3390/foods13070997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/19/2024] [Accepted: 03/22/2024] [Indexed: 04/14/2024] Open
Abstract
Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food products. However, poor mechanical characteristics and high permeability for water vapor limit their practical applications. In this regard, plant oils (POs) as natural additives have a high potential to overcome certain shortcomings related to the functionality of edible packaging materials. In this paper, a summary of the effects of Pos as natural additives on different properties of edible films and coatings is presented. Moreover, the application of edible films and coatings containing POs for the preservation of different food products is also discussed. It has been found that incorporation of POs could result in improvements in packaging's barrier, antioxidant, and antimicrobial properties. Furthermore, the incorporation of POs could significantly improve the performance of edible packaging materials in preserving the quality attributes of various food products. Overall, the current review highlights the potential of POs as natural additives for application in edible food packaging materials.
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Affiliation(s)
| | | | - J. Scott Smith
- Food Science Institute, Kansas State University, Manhattan, KS 66506, USA; (H.C.M.); (R.C.)
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3
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Chen K, Jiang J, Tian R, Kuang Y, Wu K, Xiao M, Liu Y, Qian H, Jiang F. Properties of konjac glucomannan/curdlan-based emulsion films incorporating camellia oil and the preservation effect as coatings on 'Kyoho' grapes. Int J Biol Macromol 2024; 258:128836. [PMID: 38104683 DOI: 10.1016/j.ijbiomac.2023.128836] [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: 09/15/2023] [Revised: 12/10/2023] [Accepted: 12/14/2023] [Indexed: 12/19/2023]
Abstract
The strategy of emulsion coating was used for grape preservation. Camellia oil (CO) was incorporated with KGM/curdlan (KC) to fabricate KC-CO emulsion systems. KC-CO emulsions were analyzed by droplet size distribution and confocal laser scanning microscopy (CLSM), and KC-CO films were investigated by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), mechanical properties, dissolution, gas permeability, water contact angle (WCA). KC-CO coating was used for preservation of 'Kyoho' grapes. The results indicated that the addition of CO had a positive effect on KC system. CO could form a uniform emulsion with KC, and the droplets were evenly dispersed in the KC matrix. KC-CO films displayed a continuous microstructure, and elongation at break (EAB) was improved, while tensile strength decreased. The dissolution, water vapor permeability (WVP), and WCA were significantly enhanced, while the permeability of oxygen and carbon dioxide exhibited no advantage compared with KC film. KC-CO-10 possessed optimal properties and was selected as an emulsion coating for preservation. The results suggested that KC-CO-10 significantly maintained the appearance, total solid and acid content of 'Kyoho' grapes, and delayed the weight loss and firmness decrease. This study contributed to the understanding of polysaccharide-lipid emulsion system and the applications.
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Affiliation(s)
- Kai Chen
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, PR China; National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology, Wuhan 430068, PR China
| | - Jun Jiang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Runmiao Tian
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Ying Kuang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Kao Wu
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Man Xiao
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Yi Liu
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China
| | - Hong Qian
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Fatang Jiang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, PR China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK.
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4
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Zarif B, Shabbir S, Shahid R, Noor T, Imran M. Proteosomes based on milk phospholipids and proteins to enhance the stability and bioaccessibility of β-carotene. Food Chem 2023; 429:136841. [PMID: 37459709 DOI: 10.1016/j.foodchem.2023.136841] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 06/16/2023] [Accepted: 07/06/2023] [Indexed: 08/24/2023]
Abstract
Proteosomes (P) based on milk fat globule membrane's phospholipids (MPs), whey protein isolate (WPI) and sodium caseinate (CasNa) were developed by ultrasonication to encapsulate β-carotene. Entirely milk-ingredients based proteosomes (WPI-MPs-P and CasNa-MPs-P) revealed homogenous distribution with size diameters < 250 nm. WPI-MPs-P depicted positive ζ-potential values (+15.7 ± 0.5 mV), while CasNa-MPs-P demonstrated negative (-32.5 ± 3.4 mV) values of surface charge, respectively and hydrophilic nature of proteosomes was observed by measuring contact-angle (θ). AFM and SEM exhibited spherical to oval and slightly irregular morphology of nanocarriers. For various concentrations of β-carotene, the highest encapsulation efficiency of β-carotene was 90 ± 0.2% and 92 ± 0.8% in WPI-MPs-P and CasNa-MPs-P respectively. FTIR analyses confirmed the hydrophobic and electrostatic interactions-based encapsulation of β-carotene. Beneficial antioxidant-potential of β-carotene was retained after its encapsulation in the proteosomes. Proteosomes increased the digestive-stability (>50%) and bioaccessibility (>85%) of β-carotene. Thus, milk-ingredients based proteosomes offer a novel-strategy to develop functional dairy products to overcome widespread vitamin-A-deficiency.
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Affiliation(s)
- Bina Zarif
- Department of Biosciences, Faculty of Science, COMSATS University Islamabad (CUI), Park Road, Islamabad, Pakistan
| | - Saima Shabbir
- Department of Materials Science and Engineering, Institute of Space Technology, Islamabad 44000, Pakistan
| | - Ramla Shahid
- Department of Biosciences, Faculty of Science, COMSATS University Islamabad (CUI), Park Road, Islamabad, Pakistan
| | - Tayyaba Noor
- School of Chemical and Materials Engineering (SCME), National University of Science and Technology (NUST), Islamabad, Pakistan
| | - Muhammad Imran
- Department of Biosciences, Faculty of Science, COMSATS University Islamabad (CUI), Park Road, Islamabad, Pakistan.
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5
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Wu K, Yan X, Zhu D, Tao Y, Zeng Y, Li X, Sun W, Qian H, Jiang F, Chen S. Formation and characterization of konjac glucomannan/ethyl cellulose films by using ethanol and water as the solvents. Int J Biol Macromol 2023; 241:124629. [PMID: 37119892 DOI: 10.1016/j.ijbiomac.2023.124629] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 04/16/2023] [Accepted: 04/24/2023] [Indexed: 05/01/2023]
Abstract
Hydrophilic konjac glucomannan (KGM)/hydrophobic ethyl cellulose (EC) film was prepared in the ethanol/water environment. The film-forming solution and film properties were both characterized to analyze the molecular interaction changes. Although higher ethanol usage enhanced the stability of the film-forming solution, it did not benefit the film property improvement. The SEM images showed some fibrous structure on the air surface of the films, consistent with the XRD results. The changing trend of mechanical properties and the FTIR results suggested that both ethanol content and ethanol evaporation impacted the molecular interaction during the film formation. The surface hydrophobicity results indicated that the ethanol content could cause significant EC aggregation changes on the film surface only with high EC contents. The water vapor permeability results suggested that higher ethanol usage decreased the compactness of the films. Considering all results, the 20 % ethanol content and the weight ratio of KGM: EC = 7:3 were suggested for the film preparation due to the superior properties in most properties. This study contributed to the understanding of polysaccharide interaction in the ethanol/water environment and offered an alternative biodegradable packaging film.
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Affiliation(s)
- Kao Wu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xu Yan
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dandan Zhu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yuxuan Tao
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yang Zeng
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xin Li
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Weiwei Sun
- Yellow Crane Tower Science and Technology Park (Group) Co., Ltd., Wuhan 430040, Hubei, China
| | - Hong Qian
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Department of Architecture and Built Environment, Faculty of Engineering, University of Nottingham, NG7 2RD, UK.
| | - Sheng Chen
- Yellow Crane Tower Science and Technology Park (Group) Co., Ltd., Wuhan 430040, Hubei, China.
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Gerna S, D’Incecco P, Limbo S, Sindaco M, Pellegrino L. Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review. Foods 2023; 12:foods12061271. [PMID: 36981197 PMCID: PMC10048563 DOI: 10.3390/foods12061271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/12/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
Biopolymers of different natures (carbohydrates, proteins, etc.) recovered from by-products of industrial processes are increasingly being studied to obtain biomaterials as alternatives to conventional plastics, thus contributing to the implementation of a circular economy. The food industry generates huge amounts of by-products and waste, including unsold food products that reach the end of their shelf life and are no longer usable in the food chain. Milk proteins can be easily separated from dairy waste and adapted into effective bio-based polymeric materials. Firstly, this review describes the relevant properties of milk proteins and the approaches to modifying them for subsequent use. Then, we provide an overview of recent studies on the development of films and coatings based on milk proteins and, where available, their applications in food packaging. Comparisons among published studies were made based on the formulation as well as production conditions and technologies. The role of different additives and modifiers tested for the performances of films and coatings, such as water vapor permeability, tensile strength, and elongation at break, were reviewed. This review also outlines the limitations of milk-protein-based materials, such as moisture sensitivity and brittleness. Overall, milk proteins hold great potential as a sustainable alternative to petroleum-based polymers. However, their use in food packaging materials at an industrial level remains problematic.
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7
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Silva KF, Marques CS, de Freitas Junior A, Dias MV, Mori FA. Whey protein isolate and kraft lignin multifunctional films for potential food packaging application: UV block and antioxidant potential. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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8
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Vasiliauskaite A, Mileriene J, Songisepp E, Rud I, Muizniece-Brasava S, Ciprovica I, Axelsson L, Lutter L, Aleksandrovas E, Tammsaar E, Salomskiene J, Serniene L, Malakauskas M. Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement. Foods 2022; 11:foods11213353. [PMID: 36359966 PMCID: PMC9659032 DOI: 10.3390/foods11213353] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/14/2022] [Accepted: 10/21/2022] [Indexed: 11/23/2022] Open
Abstract
Edible coatings as carriers for protective lactic acid bacteria (LAB) can enhance hygienic quality to dairy products. Thus, the aim of this study was to improve the quality of artisanal acid-curd cheese by applying liquid acid whey protein concentrate based edible coating with entrapped indigenous antimicrobial Lactobacillus helveticus MI-LH13. The edible fresh acid-curd cheese coating was composed of 100% (w/w) liquid acid whey protein concentrate (LAWPC), apple pectin, sunflower oil, and glycerol containing 6 log10 CFU/mL of strain biomass applied on cheese by dipping. The cheese samples were examined over 21 days of storage for changes of microbiological criteria (LAB, yeast and mould, coliform, enterobacteria, and lipolytic microorganism), physicochemical (pH, lactic acid, protein, fat, moisture content, and colour), rheological, and sensory properties. The coating significantly improved appearance and slowed down discolouration of cheese by preserving moisture during prolonged storage. The immobilisation of L. helveticus cells into the coating had no negative effect on their viability throughout 14 days of storage at 4 °C and 23 °C. The application of coating with immobilised cells on cheeses significantly decreased the counts of yeast up to 1 log10 CFU/g during 14 days (p < 0.05) of storage and suppressed growth of mould for 21 days resulting in improved flavour of curd cheese at the end of storage. These findings indicate that LAWPC-pectin formulation provided an excellent matrix to support L. helveticus cell viability. Acting as protective antimicrobial barrier in fresh cheeses, this bioactive coating can reduce microbial contamination after processing enabling the producers to extend the shelf life of this perishable product.
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Affiliation(s)
- Agne Vasiliauskaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence:
| | - Justina Mileriene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | | | - Ida Rud
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Sandra Muizniece-Brasava
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Inga Ciprovica
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Str. 22A, LV-3002 Jelgava, Latvia
| | - Lars Axelsson
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway
| | - Liis Lutter
- BioCC OÜ, Riia 181A-233, 50411 Tartu, Estonia
| | - Elvidas Aleksandrovas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | | | - Joana Salomskiene
- Microbiology Research Laboratory, Food Institute, Kaunas University of Technology, K. Donelaicio Str. 73, LT-44249 Kaunas, Lithuania
| | - Loreta Serniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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9
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Lara BRB, de Andrade PS, de Oliveira ACS, Junior MG, Matos LC, Tonoli GHD, Dias MV. Bilayer biocomposites of PVOH/WPI/nano‐silica treated with corona discharge. POLYM ENG SCI 2022. [DOI: 10.1002/pen.26150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
| | | | | | - Mario Guimarães Junior
- CEFET‐MG/Department of Electromechanics Federal Center of Technological Education of Minas Gerais Araxa Brazil
| | - Lays Camila Matos
- UFLA/Department of Forest Science Federal University of Lavras Lavras Brazil
| | | | - Marali Vilela Dias
- UFLA/Department of Food Science Federal University of Lavras Lavras Brazil
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10
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Gökkaya Erdem B, Kaya S. Edible film fabrication modified by freeze drying from whey protein isolate and sunflower oil: Functional property evaluation. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Ahmad Puat N, Kamaruding N, Shaharuddin S. Effect of dual-functional coating of chicken fillet with pectin-curcumin-lemongrass oil emulsion on the shelf-life stability and fat uptake during frying. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2022.00102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
This study aims to formulate the optimal pectin-curcumin-lemongrass oil emulsion (PE) for coating of chicken fillet at 50:50%, 70:30%, and 90:10%, based on microbial growth inhibition, freshness consistency, and fat absorption during frying. Throughout the 7 days of storage, chicken fillet coated with 70:30% PE showed significant (P < 0.05) suppressive activity against psychrophilic bacteria (8.09 ± 0.00 log10 CFU g−1) compared to non-coated sample (8.27 ± 0.06 log10 CFU g−1). In contrast, 90:10% PE coating inhibited the growth of yeasts or moulds on chicken fillet at 8.24 ± 0.28 log10 CFU g−1, compared to non-coated sample (9.16 ± 0.14 log10 CFU g−1). The 70:30% PE coating showed a better fillet's toughness (18.30 ± 1.32 N mm−1 s−1) and firmness (1.49 ± 0.22 N mm−1) when compared to fillet without coating. After 7 days of storage, coated and uncoated samples showed the same total colour difference (E value) indicating PE coating preserved the texture of fillet and colour. Both coated samples (70:30% and 90:10%) reduced fat uptake during frying by 13.70%–14.25%. The application of PE coating at 90:10% was effectively functioned as an excellent coating to preserve the quality and safety of fillet.
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Affiliation(s)
- N.N. Ahmad Puat
- Section of Food Engineering Technology, Universiti Kuala Lumpur Branch Campus Malaysian Institute of Chemical and Bioengineering Technology, Lot 1988 Vendor City, Taboh Naning, 78000, Alor Gajah, Melaka, Malaysia
| | - N.A. Kamaruding
- Institute of Marine Biotechnology, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
| | - S. Shaharuddin
- Plant Engineering Technology Section, Universiti Kuala Lumpur Branch Campus Malaysian Institute of Industrial Technology, Persiaran Sinaran Ilmu, Bandar Seri Alam, 81750, Johor Bahru, Johor, Malaysia
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12
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Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022; 11:foods11152336. [PMID: 35954102 PMCID: PMC9368048 DOI: 10.3390/foods11152336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/01/2022] [Accepted: 08/03/2022] [Indexed: 11/17/2022] Open
Abstract
Edible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding sensory appeal (e.g., fruit purees) are usually desirable. The objective of this study was to develop a film to be applied as a moisture barrier between nachos and guacamole. Ten film formulations were prepared according to a simplex centroid design with three components—a polysaccharide matrix (consisting of a 5:1 mixture of bacterial cellulose—BC—and carboxymethyl cellulose), tomato puree (for sensory appeal), and palm olein (to reduce hydrophilicity)—and produced by bench casting. The film with the highest palm olein content (20%) presented the lowest water vapor permeability, and its formulation was used to produce a film by continuous casting. The film was applied as a layer between nachos and guacamole, and presented to 80 panelists. The film-containing snack was preferred and considered as crispier when compared to the snack without the film, suggesting that the film was effective in reducing the moisture migration from the moist guacamole to the crispy nachos.
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13
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Xiao M, Tang B, Qin J, Wu K, Jiang F. Properties of film-forming emulsions and films based on corn starch/sodium alginate/gum Arabic as affected by virgin coconut oil content. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100819] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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14
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Yadav A, Kumar N, Upadhyay A, Sethi S, Singh A. Edible coating as postharvest management strategy for shelf-life extension of fresh tomato (Solanum lycopersicum L.): An overview. J Food Sci 2022; 87:2256-2290. [PMID: 35502679 DOI: 10.1111/1750-3841.16145] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 01/01/2023]
Abstract
Tomato is considered as one of the most grown horticultural crops having a short shelf-life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and mechanical damage, resulting in huge postharvest losses. Recently, the use of edible coatings has been seen as a promising environment friendly and sustainable technology for preserving the quality attributes and prolonging the shelf-life of tomato during storage. Although a lot of literature is available on the aspects of edible coating for fresh produce, especially stone and tropical fruits, but there is no dedicated comprehensive review that specifically addresses the requirements of edible coatings for whole fresh tomato. This review aims to provide the information about the desirable coating property requirements specific to tomato and summarizes or analyzes the recent studies conducted on the application of edible coating on tomato. The article also deals with recent trends on utilization of bioactive compounds as well as nanotechnological approaches for improving the performance and functionality of coating materials used for tomato. However, the edible coating technology for tomato is still at infancy state, and adoption of technology on a commercial scale requires economic viability and large-scale consumer acceptability.
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Affiliation(s)
- Ajay Yadav
- Agro Produce Processing Division, ICAR-Central Institute if Agricultural Engineering, Bhopal, Madhya Pradesh, India.,Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Shruti Sethi
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Anurag Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
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15
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Nogueira D, Marasca NS, Latorres JM, Costa JAV, Martins VG. Effect of an active biodegradable package made from bean flour and açaí seed extract on the quality of olive oil. POLYM ENG SCI 2022. [DOI: 10.1002/pen.25907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Daiane Nogueira
- Laboratory of Food Technology, School of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Natasha Spindola Marasca
- Laboratory of Food Technology, School of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Juliana Machado Latorres
- Laboratory of Food Technology, School of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Jorge Alberto Vieira Costa
- Laboratory of Biochemical Engineering, School of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Vilásia Guimarães Martins
- Laboratory of Food Technology, School of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
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16
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Faust S, Foerster J, Lindner M, Schmid M. Effect of glycerol and sorbitol on the mechanical and barrier properties of films based on pea protein isolate produced by high‐moisture extrusion processing. POLYM ENG SCI 2022. [DOI: 10.1002/pen.25836] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Sophia Faust
- Brabender GmbH & Co. KG, Food Extrusion Laboratory Duisburg Germany
| | - Julian Foerster
- Brabender GmbH & Co. KG, Food Extrusion Laboratory Duisburg Germany
| | - Martina Lindner
- Fraunhofer Institute for Process Engineering and Packaging IVV Freising Germany
| | - Markus Schmid
- Faculty of Life Sciences, Sustainable Packaging Institute SPI Albstadt‐Sigmaringen University Sigmaringen Germany
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17
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Physical, structural, and water barrier properties of emulsified blend film based on konjac glucomannan/agar/gum Arabic incorporating virgin coconut oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112683] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Physicochemical and Antimicrobial Properties of Whey Protein-Based Films Functionalized with Palestinian Satureja capitata Essential Oil. COATINGS 2021. [DOI: 10.3390/coatings11111364] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The present study aimed to produce bio-active packaging materials made of whey proteins (WPs) and essential oil (EO) extracted from Thymbra (Satureja capitata, L.), one of the most popular Palestinian wild plants. In this study, two different Thymbra leaves from Nablus and Qabatiya in Palestine were collected and analyzed for EOs by gas chromatography and mass spectrometry. Based on the analysis, two EOs, namely, TEO1 and TEO2, were extracted, and it was found that both samples primarily contain γ-terpinene and carvacrol, whereas p-cymene was detected only in TEO1. The antimicrobial activity of TEO1 and TEO2 was evaluated by microbroth microdilution assays against pathogenic bacteria and yeast. Based on the results, TEO1 exhibited potent antimicrobial activity against the test strains. Besides, TEO1 was chosen to functionalize WP-based films at different concentrations (0.1%, 0.4%, and 0.8% v/v of Film Forming Solutions). Film mechanical property investigation showed a marked reduction in the tensile strength and Young’s modulus at 0.8% TEO1. In contrast, its elongation at break value was significantly (p < 0.05) increased due to the plasticizing effect of the EO. Moreover, the film transparency was found to be significantly (p < 0.05) reduced by increasing TEO1 concentrations. Finally, microbiological investigations indicated that film antimicrobial activity against both gram-positive and gram-negative bacteria increased dose-dependently. The overall results open interesting perspectives for employing these films as preservative materials in food packaging.
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Oliveira ACS, Oliveira Begali D, Ferreira LF, Ugucioni JC, Sena Neto AR, Yoshida MI, Borges SV. Effect of whey protein isolate addition on thermoplasticized pectin packaging properties. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13910] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
| | | | | | | | | | - Maria Irene Yoshida
- Department of Chemistry Federal University of Minas Gerais Belo Horizonte Minas Gerais Brazil
| | - Soraia Vilela Borges
- Department of Food Science Federal University of Lavras Lavras Minas Gerais Brazil
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20
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Niro CM, Medeiros JA, Freitas JA, Azeredo HM. Advantages and challenges of Pickering emulsions applied to bio-based films: a mini-review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3535-3540. [PMID: 33345306 DOI: 10.1002/jsfa.11029] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/04/2020] [Accepted: 12/20/2020] [Indexed: 06/12/2023]
Abstract
The strategy of adding hydrophobic compounds to bio-based films (usually based on hydrophilic matrices), forming films containing emulsions, is a technique that has been used to improve some physical properties (such as reducing water solubility and water vapor permeability) and / or to impart properties, such as antioxidant and antimicrobial effects by carrying hydrophobic active components that would otherwise be insoluble in hydrophilic matrices. Although Pickering emulsions have been reported as presenting greater stability when compared with surfactant-stabilized emulsions, little is known about the drying stability of Pickering emulsions (which is important for film applications). Anyway, several studies have indicated that Pickering emulsions are interesting systems to improve the water vapor barrier properties of bio-based films and coatings, and to act as carriers of active hydrophobic components. On the other hand, the tensile properties of those films are usually impaired by the presence of Pickering emulsions. The objective of this review is to present recent developments and future perspectives in bio-based films loaded with Pickering emulsions. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Carolina M Niro
- Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos, Brazil
| | - Jackson A Medeiros
- Postgraduate Program in Food and Nutrition, School of Pharmaceutical Sciences, São Paulo State University (Unesp), Araraquara, Brazil
| | - John Am Freitas
- Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos, Brazil
| | - Henriette Mc Azeredo
- Embrapa Agroindústria Tropical, Empresa Brasileira de Pesquisa Agropecuária, R Dra Sara Mesquita, 2270, Fortaleza, Brasil, 60511110, Brazil
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, R XV de Novembro, 1452, São Carlos, SP, 13560-970, Brazil
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21
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Pires AF, Marnotes NG, Rubio OD, Garcia AC, Pereira CD. Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey. Foods 2021; 10:foods10051067. [PMID: 34066033 PMCID: PMC8151190 DOI: 10.3390/foods10051067] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 05/02/2021] [Accepted: 05/10/2021] [Indexed: 12/02/2022] Open
Abstract
The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.
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Affiliation(s)
- Arona Figueroa Pires
- Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal; (A.F.P.); (N.G.M.)
| | - Natalí Garcia Marnotes
- Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal; (A.F.P.); (N.G.M.)
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Sciences of Lugo, Food Technology Area, University of Santiago de Compostela, E-27002 Lugo, Spain; (O.D.R.); (A.C.G.)
| | - Olga Díaz Rubio
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Sciences of Lugo, Food Technology Area, University of Santiago de Compostela, E-27002 Lugo, Spain; (O.D.R.); (A.C.G.)
| | - Angel Cobos Garcia
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Sciences of Lugo, Food Technology Area, University of Santiago de Compostela, E-27002 Lugo, Spain; (O.D.R.); (A.C.G.)
| | - Carlos Dias Pereira
- Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal; (A.F.P.); (N.G.M.)
- Research Centre for Natural Resources, Environment and Society (CERNAS), Bencanta, 3045-601 Coimbra, Portugal
- Correspondence:
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22
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Trajkovska Petkoska A, Daniloski D, D'Cunha NM, Naumovski N, Broach AT. Edible packaging: Sustainable solutions and novel trends in food packaging. Food Res Int 2021; 140:109981. [PMID: 33648216 DOI: 10.1016/j.foodres.2020.109981] [Citation(s) in RCA: 85] [Impact Index Per Article: 28.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 11/28/2020] [Accepted: 12/08/2020] [Indexed: 11/28/2022]
Abstract
Novel food packaging techniques are an important area of research to promote food quality and safety. There is a trend towards environmentally sustainable and edible forms of packaging. Edible packaging typically uses sustainable, biodegradable material that is applied as a consumable wrapping or coating around the food, which generates no waste. Numerous studies have recently investigated the importance of edible materials as an added value to packaged foods. Nanotechnology has emerged as a promising method to provide use of bioactives, antimicrobials, vitamins, antioxidants and nutrients to potentially increase the functionality of edible packaging. It can act as edible dispensers of food ingredients as encapsulants, nanofibers, nanoparticles and nanoemulsions. In this way, edible packaging serves as an active form of packaging. It plays an important role in packaged foods by desirably interacting with the food and providing technological functions such as releasing scavenging compounds (antimicrobials and antioxidants), and removing harmful gasses such as oxygen and water vapour which all can decrease products quality and shelf life. Active packaging can also contribute to maintaining the nutritive profile of packaged foods. In this review, authors present the latest information on new technological advances in edible food packaging, their novel applications and provide examples of recent studies where edible packaging possesses also an active role.
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Affiliation(s)
- Anka Trajkovska Petkoska
- Faculty of Technology and Technical Sciences, St. Clement of Ohrid University of Bitola, Dimitar Vlahov, 1400 Veles, Republic of North Macedonia.
| | - Davor Daniloski
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland.
| | - Nathan M D'Cunha
- Faculty of Health, School of Rehabilitation and Exercise Sciences, Department of Food Science and Human Nutrition, University of Canberra, Bruce, ACT 2617, Australia.
| | - Nenad Naumovski
- Faculty of Health, School of Rehabilitation and Exercise Sciences, Department of Food Science and Human Nutrition, University of Canberra, Bruce, ACT 2617, Australia.
| | - Anita T Broach
- CSI: Create.Solve.Innovate. LLC, 2020 Kraft Dr., Suite 3007, Blacksburg, VA 24060, USA.
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23
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Kovalchuk NM, Simmons MJ. Surfactant-mediated wetting and spreading: Recent advances and applications. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2020.07.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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24
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Effect of whey protein edible films containing plant essential oils on microbial inactivation of sliced Kasar cheese. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100567] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Fernandes SS, Romani VP, Silva Filipini G, Martins V. Chia seeds to develop new biodegradable polymers for food packaging: Properties and biodegradability. POLYM ENG SCI 2020. [DOI: 10.1002/pen.25464] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Sibele S. Fernandes
- Laboratory of Food Technology, School of Chemistry and FoodFederal University of Rio Grande Rio Grande RS Brazil
| | - Viviane Patrícia Romani
- Laboratory of Food Technology, School of Chemistry and FoodFederal University of Rio Grande Rio Grande RS Brazil
| | - Gabriel Silva Filipini
- Laboratory of Food Technology, School of Chemistry and FoodFederal University of Rio Grande Rio Grande RS Brazil
| | - Vilásia Martins
- Laboratory of Food Technology, School of Chemistry and FoodFederal University of Rio Grande Rio Grande RS Brazil
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Abstract
The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible films and coatings. Novel sources of edible materials, as well as the novel processing techniques, are a subject of great interest due to their promising potential as innovative food packaging systems. This paper presents the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal. It summarizes the extensive knowledge about the new film-forming materials such as plant residues, flours and gums to show their protective effectiveness and suitability in various types of foods.
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You J, Oh B, Yun YS, Jin HJ. Improvement in Barrier Properties Using a Large Lateral Size of Exfoliated Graphene Oxide. Macromol Res 2020. [DOI: 10.1007/s13233-020-8089-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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