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Jridi M, Abdelhedi O, Salem A, Zouari N, Nasri M. Food applications of bioactive biomaterials based on gelatin and chitosan. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:399-438. [PMID: 38906591 DOI: 10.1016/bs.afnr.2024.03.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
Food packaging must guarantee the products' quality during the different operations including packing and maintenance throughout transportation and storage until to consumption. Thus, it should satisfy, both, food freshness and quality preservation and consumers health safety. Natural bio-sourced polymers have been explored as safe edible materials for several packaging applications, being interestingly carrier of bioactive substances, once added to improve films' properties. Gelatin and chitosan are among the most studied biomaterials for the preparation of edible packaging films due to their excellent characteristics including biodegradability, compatibility and film-forming property. These polymers could be used alone or in combination with other polymers to produce composite films with the desired physicochemical and mechanical properties. When incorporated with bioactive substances (natural extracts, polyphenolic compounds, essential oils), chitosan/gelatin-based films acquired various biological properties, including antioxidant and antimicrobial activities. The emerging bioactive composite films with excellent physical attributes represent excellent packaging alternative to preserve different types of foodstuffs (fruits, meat, fish, dairy products, …) and have shown great achievements. This chapter provides the main techniques used to prepare gelatin- and chitosan- based films, showing some examples of bioactive compounds incorporated into the films' matrix. Also, it illustrates the outstanding advantages given by these biomaterials for food preservation, when used as coating and wrapping agents.
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Affiliation(s)
- Mourad Jridi
- Laboratory of Functional Physiology and Valorization of Bio-resources (LR23ES08), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, Beja, Tunisia.
| | - Ola Abdelhedi
- Laboratory of Functional Physiology and Valorization of Bio-resources (LR23ES08), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, Beja, Tunisia
| | - Ali Salem
- Laboratory of Functional Physiology and Valorization of Bio-resources (LR23ES08), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, Beja, Tunisia
| | - Nacim Zouari
- Higher Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National Engineering School of Sfax, Sfax, Tunisia
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Teixeira-Costa BE, Ferreira WH, Goycoolea FM, Murray BS, Andrade CT. Improved Antioxidant and Mechanical Properties of Food Packaging Films Based on Chitosan/Deep Eutectic Solvent, Containing Açaí-Filled Microcapsules. Molecules 2023; 28:molecules28031507. [PMID: 36771173 PMCID: PMC9920262 DOI: 10.3390/molecules28031507] [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: 01/10/2023] [Revised: 01/29/2023] [Accepted: 01/31/2023] [Indexed: 02/09/2023] Open
Abstract
The development of biobased antioxidant active packaging has been valued by the food industry for complying with environmental and food waste concerns. In this work, physicochemical properties for chitosan composite films as a potential active food packaging were investigated. Chitosan films were prepared by solution casting, plasticized with a 1:2 choline chloride: glycerol mixture as a deep eutectic solvent (DES) and incorporated with 0-10% of optimized açaí oil polyelectrolyte complexes (PECs). Scanning electron microscopy and confocal laser scanning microscopy revealed that the chitosan composite films were continuous and contained well-dispersed PECs. The increased PECs content had significant influence on the thickness, water vapor permeability, crystallinity (CrD) and mechanical and dynamic behavior of the films, as well as their antioxidant properties. The tensile strength was reduced in the following order: 11.0 MPa (control film) > 0.74 MPa (5% DES) > 0.63 MPa (5% DES and 5% PECs). Films containing 2% of PECs had an increased CrD, ~6%, and the highest elongation at break, ~104%. Films with 1% of PECs displayed the highest antioxidant properties against the ABTS and DPPH radicals, ~6 and ~17 mg TE g-1, respectively, and highest equivalent polyphenols content (>0.5 mg GAE g-1). Films with 2% of particles were not significantly different. These results suggested that the chitosan films that incorporated 1-2% of microparticles had the best combined mechanical and antioxidant properties as a potential material for food packaging.
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Affiliation(s)
- Barbara E. Teixeira-Costa
- Programa de Pós-Graduação em Biotecnologia-PPGBIOTEC, Faculdade de Ciências Agrárias, Universidade Federal do Amazonas, Avenida General Rodrigo Otávio 6200, Manaus 69077-000, AM, Brazil
- Programa de Pós-Graduação em Ciência de Alimentos-PPGCAL, Instituto de Química, Universidade Federal do Rio de Janeiro, Avenida Moniz Aragão 360, Bloco 8G/CT2, Rio de Janeiro 21941-594, RJ, Brazil
- Correspondence:
| | - Willian Hermogenes Ferreira
- Programa de Pós-Graduação em Ciência de Alimentos-PPGCAL, Instituto de Química, Universidade Federal do Rio de Janeiro, Avenida Moniz Aragão 360, Bloco 8G/CT2, Rio de Janeiro 21941-594, RJ, Brazil
| | | | - Brent S. Murray
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Cristina T. Andrade
- Programa de Pós-Graduação em Ciência de Alimentos-PPGCAL, Instituto de Química, Universidade Federal do Rio de Janeiro, Avenida Moniz Aragão 360, Bloco 8G/CT2, Rio de Janeiro 21941-594, RJ, Brazil
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Wang H, Ouyang Z, Hu L, Cheng Y, Zhu J, Ma L, Zhang Y. Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing. Food Chem 2022; 397:133725. [PMID: 35908462 DOI: 10.1016/j.foodchem.2022.133725] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 07/06/2022] [Accepted: 07/14/2022] [Indexed: 01/14/2023]
Abstract
Nutritional phycocyanin (PC) may be non-covalently bound to gelatin (GE) and form the self-assembly complex proteins, which could stabilize high internal phase emulsions (HIPEs) by one-pot homogenization. The effects of PC on physicochemical, structural, extrudable, thixotropic properties and practical printability of HIPEs were investigated. The electrostatic interaction and hydrogen bonds between GE and PC facilitated the compact structure, promoted the interfacial adsorption behavior at oil-water interface, enhanced emulsion stability, and reduced creaming index of HIPEs. Shearing-thinning property and proper yield stress proved the excellent extrudability of HIPEs. Moreover, thixotropy results indicated that low-content PC resulted in high hysteresis area and large recovery rate of HIPEs, suggesting the outstanding structure rebuilding capacity and structure maintainability. 3D printing of HIPEs illustrated the high printing definition and shape retention conforming to the original models. Overall, this study provides reference for developing functional thixotropic emulsions with high potential in customizing special three-dimensional food.
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Affiliation(s)
- Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China.
| | - Zhiying Ouyang
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Ludan Hu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yang Cheng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Juncheng Zhu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China.
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Wu Z, Li Y, Tang J, Lin D, Qin W, Loy DA, Zhang Q, Chen H, Li S. Ultrasound-assisted preparation of chitosan/nano-silica aerogel/tea polyphenol biodegradable films: Physical and functional properties. ULTRASONICS SONOCHEMISTRY 2022; 87:106052. [PMID: 35660275 PMCID: PMC9168617 DOI: 10.1016/j.ultsonch.2022.106052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 05/26/2022] [Accepted: 05/28/2022] [Indexed: 06/15/2023]
Abstract
In this study, chitosan(CS), nano-silicon aerogels(nSA) and tea polyphenols(TP) were used as film-forming materials and processed with ultrasonication to form films using the tape-casting method. The effects of ultrasonication time, temperature and frequency on the properties of CS/nSA/TP film were explored via material property testing. The results of response surface showed that the maximum tensile strength of the film was 4.036 MPa at ultrasonication time(57.97 min), temperature(37.26 °C) and frequency(30 kHz). The maximum elongation at break of the film was 279.42 % at ultrasonication time(60.88 min), temperature(39.93 °C) and frequency(30 kHz). Due to cavitation and super-mixing effects, ultrasonication may make the surface of the film smoother and easier to degrade. After ultrasonication, TPs were protected by the 3D network structure composed of CS and nSA. Ultrasonication improved the antioxidant and antibacterial properties of the film. These results show that ultrasonication is an effective method to improve the properties of films.
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Affiliation(s)
- Zhijun Wu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an 625014, China
| | - Yang Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Jing Tang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Douglas A Loy
- Department of Chemistry & Biochemistry, University of Arizona, Tucson, AZ 85721, USA.
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
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Abdelhedi O, Salem A, Nasri R, Nasri M, Jridi M. Food applications of bioactive marine gelatin films. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.12.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Wang H, Ding F, Ma L, Zhang Y. Edible films from chitosan-gelatin: Physical properties and food packaging application. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100871] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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