1
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Dai M, Cheng A, Lim LT, Xiao Q. Properties and application of antioxidant and antibacterial composite films based on methylcellulose and spine grape pomace fabricated by thermos-compression molding. Food Chem 2024; 453:139683. [PMID: 38788649 DOI: 10.1016/j.foodchem.2024.139683] [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: 02/07/2024] [Revised: 04/15/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024]
Abstract
Methylcellulose (MC)/grape pomace (GP) films, plasticized with either glycerol (GLY) or cinnamon essential oil (CEO), were prepared by thermo-compression molding and characterized. Compared to the GLY-plasticized MC50/GP50 films, a considerable increase in TS and YM values of CEO-plasticized films was observed, rising from 9.66 to 30.05 MPa, 762 to 1631 MPa, respectively. Moreover, the water vapor barrier, surface hydrophobic properties, and antioxidant/antibacterial activities of CEO-plasticized films remarkedly improved with increasing CEO content from 5 to 15% w/w. From scanning electron microscopy, phase separation between GP and the MC/GLY mixture were evident for GLY-plasticized MC/GP films. On the other hand, the CEO-plasticized films showed compact morphologies, attributable to the formation of hydrogen bonding and π-π stacking interaction. Preliminary shelf-life study on showed that fresh chicken wrapped with the CEO-plasticized MC/GP films exhibited lower TVB-N, TBARS, and TVC values than the unwrapped control samples, during 7 d storage at 4 °C.
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Affiliation(s)
- Miaoqi Dai
- School of Food Science and Technology, Hunan Agricultural University, 410128, Hunan, China
| | - Anwei Cheng
- School of Food Science and Technology, Hunan Agricultural University, 410128, Hunan, China
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, N1G 2W1, Ontario, Canada
| | - Qian Xiao
- School of Food Science and Technology, Hunan Agricultural University, 410128, Hunan, China.
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2
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Das PP, Prathapan R, Ng KW. Advances in biomaterials based food packaging systems: Current status and the way forward. BIOMATERIALS ADVANCES 2024; 164:213988. [PMID: 39116599 DOI: 10.1016/j.bioadv.2024.213988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 07/16/2024] [Accepted: 08/04/2024] [Indexed: 08/10/2024]
Abstract
World hunger is getting worse, while one-third of food produced around the globe is wasted and never consumed. It is vital to reduce food waste to promote the sustainability of food systems, and improved food packaging solutions can augment this effort. The utilization of biomaterials in smart food packaging not only enhances food preservation and safety but also aligns with current demands for eco-friendly technologies to mitigate the impacts of climate change. This review provides a comprehensive overview of the developments in the field of food packaging based on the innovative use of biomaterials. It emphasizes the potential use of biomaterials derived from nature including cellulose, chitosan, keratin, etc. for this purpose. Various smart food packaging technologies such as active and intelligent packaging are discussed in detail including scavenging additives, colour-changing environment indicators, sensors, RFID tags, etc. The article also delves into the utilization of edible films and coatings, nanoparticle fillers and 2D materials in food packaging systems. Furthermore, it outlines the challenges and opportunities in this dynamic domain, emphasizing the ongoing need for research and innovation to shape the future of sustainable and smart food packaging solutions to enhance and monitor the shelf-life of food products.
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Affiliation(s)
- Partha Pratim Das
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Singapore
| | - Ragesh Prathapan
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Singapore
| | - Kee Woei Ng
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Singapore; Nanyang Environment and Water Research Institute (NEWRI), 1 Cleantech Loop, Singapore 637141, Singapore.
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3
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Pei J, Palanisamy CP, Srinivasan GP, Panagal M, Kumar SSD, Mironescu M. A comprehensive review on starch-based sustainable edible films loaded with bioactive components for food packaging. Int J Biol Macromol 2024; 274:133332. [PMID: 38914408 DOI: 10.1016/j.ijbiomac.2024.133332] [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: 05/26/2024] [Revised: 06/12/2024] [Accepted: 06/19/2024] [Indexed: 06/26/2024]
Abstract
Biopolymers like starch, a renewable and widely available resource, are increasingly being used to fabricate the films for eco-friendly packaging solutions. Starch-based edible films offer significant advantages for food packaging, including biodegradability and the ability to extend shelf life. However, they also present challenges such as moisture sensitivity and limited barrier properties compared to synthetic materials. These limitations can be mitigated by incorporating bioactive components, such as antimicrobial agents or antioxidants, which enhance the film's resistance to moisture and improve its barrier properties, making it a more viable option for food packaging. This review explores the emerging field of starch-based sustainable edible films enhanced with bioactive components for food packaging applications. It delves into fabrication techniques, structural properties, and functional attributes, highlighting the potential of these innovative films to reduce environmental impact and preserve food quality. Key topics discussed include sustainability issues, processing methods, performance characteristics, and potential applications in the food industry. The review provides a comprehensive overview of current research and developments in starch-based edible films, presenting them as promising alternatives to conventional food packaging that can help reduce plastic waste and environmental impact.
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Affiliation(s)
- Jinjin Pei
- Qinba State Key Laboratory of Biological Resources and Ecological Environment, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C, Shaanxi Province Key Laboratory of Bio-Resources, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong 723001, China
| | - Chella Perumal Palanisamy
- Department of Chemical Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Guru Prasad Srinivasan
- Centre for Global Health Research, Saveetha Medical College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, India
| | - Mani Panagal
- Department of Biotechnology, Annai College of Arts and Science, Kovilacheri, Kumbakonam, Tamil Nadu 612503, India
| | | | - Monica Mironescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, Bv. Victoriei 10, 550024 Sibiu, Romania.
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4
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Hedayati R, Alavi M, Sadighi M. Effect of Degradation of Polylactic Acid (PLA) on Dynamic Mechanical Response of 3D Printed Lattice Structures. MATERIALS (BASEL, SWITZERLAND) 2024; 17:3674. [PMID: 39124338 PMCID: PMC11312661 DOI: 10.3390/ma17153674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 07/20/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024]
Abstract
Material-extrusion-based 3D printing with polylactic acid (PLA) has transformed the production of lightweight lattice structures with a high strength-to-weight ratio for various industries. While PLA offers advantages such as eco-friendliness, affordability, and printability, its mechanical properties degrade due to environmental factors. This study investigated the impact resistance of PLA lattice structures subjected to material degradation under room temperature, humidity, and natural light exposure. Four lattice core types (auxetic, negative-to-positive (NTP) gradient in terms of Poisson's ratio, positive-to-negative (PTN) gradient in terms of Poisson's ratio, and honeycomb) were analyzed for variations in mechanical properties due to declines in yield stress and failure strain. Mechanical testing and numerical simulations at various yield stress and failure strain levels evaluated the degradation effect, using undegraded material as a reference. The results showed that structures with a negative Poisson's ratio exhibited superior resistance to local crushing despite material weakening. Reducing the material's brittleness (failure strain) had a greater impact on impact response compared to reducing its yield stress. This study also revealed the potential of gradient cores, which exhibited a balance between strength (maintaining similar peak force to auxetic cores around 800 N) and energy absorption (up to 40% higher than auxetic cores) under moderate degradation (yield strength and failure strain at 60% and 80% of reference values). These findings suggest that gradient structures with varying Poisson's ratios employing auxetic designs are valuable choices for AM parts requiring both strength and resilience in variable environmental conditions.
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Affiliation(s)
- Reza Hedayati
- Faculty of Aerospace Engineering, Delft University of Technology (TU Delft), Kluyverweg 1, 2629 HS Delft, The Netherlands
| | - Melikasadat Alavi
- Department of Mechanical Engineering, Amirkabir University of Technology, Tehran P.O. Box 15875-4413, Iran; (M.A.); (M.S.)
| | - Mojtaba Sadighi
- Department of Mechanical Engineering, Amirkabir University of Technology, Tehran P.O. Box 15875-4413, Iran; (M.A.); (M.S.)
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5
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Abdolmaleki K, Rezaei F, Mohammadi R, Zare L, Shahmoradi S. The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging. FOOD SCI TECHNOL INT 2024:10820132241266112. [PMID: 39043221 DOI: 10.1177/10820132241266112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/25/2024]
Abstract
Edible films containing anthocyanin and betacyanin as indicators of freshness are promising systems for food smart packaging. This research aimed to develop a smart color film for food packaging using gelatin/hydroxypropylmethyl cellulose (HPMC) and red beet betalain. In this study, edible films with different ratios of gelatin to HPMC were prepared successfully, and the ratio of 3:1 was determined as optimal samples based on water vapor permeability (WVP) and mechanical properties. Betalain with different concentrations was then added to the optimal film, and the physical and mechanical properties of the resulting films were evaluated. Also, TVB-N test to assess their ability to detect beef meat and shrimp spoilage was studied. The addition of betalain improved the solubility, WVP, mechanical properties, and 2,2-diphenyl-l-picrylhydrazyl free radical scavenging activity of the film. As a final point, the incorporation of betalain into the gelatin/HPMC films can be used to indicate the freshness of food.
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Affiliation(s)
- Khadije Abdolmaleki
- Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran
- Nutrition Sciences and Food Technology Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Farahnaz Rezaei
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Reza Mohammadi
- Nutrition Sciences and Food Technology Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Leila Zare
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Saeed Shahmoradi
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
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Tchonkouang RD, Onyeaka H, Nkoutchou H. Assessing the vulnerability of food supply chains to climate change-induced disruptions. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 920:171047. [PMID: 38373458 DOI: 10.1016/j.scitotenv.2024.171047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 01/19/2024] [Accepted: 02/15/2024] [Indexed: 02/21/2024]
Abstract
Climate change is one of the most significant challenges worldwide. There is strong evidence from research that climate change will impact several food chain-related elements such as agricultural output, incomes, prices, food access, food quality, and food safety. This scoping review seeks to outline the state of knowledge of the food supply chain's vulnerability to climate change and to identify existing literature that may guide future research, policy, and decision-making aimed at enhancing the resilience of the food supply chain. A total of 1526 publications were identified using the SCOPUS database, of which 67 were selected for the present study. The vulnerability assessment methods as well as the adaptation and resilience measures that have been employed to alleviate the impact of climate change in the food supply chain were discussed. The results revealed a growing number of publications providing evidence of the weakening of the food supply chain due to climate change and extreme weather events. Our assessment demonstrated the need to broaden research into the entire food supply chain and various forms of climatic variability because most studies have concentrated on the relationships between climatic fluctuations (especially extreme rainfall, temperatures, and drought) and production. A lack of knowledge about the effects of climate change on the food supply chain and the underlying socio-economic consequences could result in underperformance or failure of the food supply chain.
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Affiliation(s)
- Rose Daphnee Tchonkouang
- MED-Mediterranean Institute for Agriculture, Environment and Development & Change-Global Change and Sustainability Institute, Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, United Kingdom.
| | - Hugue Nkoutchou
- Public Policy in Africa Initiative (PPiAI), Douala, Cameroon
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7
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Kashyap AS, Manzar N, Vishwakarma SK, Mahajan C, Dey U. Tiny but mighty: metal nanoparticles as effective antimicrobial agents for plant pathogen control. World J Microbiol Biotechnol 2024; 40:104. [PMID: 38372816 DOI: 10.1007/s11274-024-03911-5] [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: 11/15/2023] [Accepted: 01/29/2024] [Indexed: 02/20/2024]
Abstract
Metal nanoparticles (MNPs) have gained significant attention in recent years for their potential use as effective antimicrobial agents for controlling plant pathogens. This review article summarizes the recent advances in the role of MNPs in the control of plant pathogens, focusing on their mechanisms of action, applications, and limitations. MNPs can act as a broad-spectrum antimicrobial agent against various plant pathogens, including bacteria, fungi, and viruses. Different types of MNPs, such as silver, copper, zinc, iron, and gold, have been studied for their antimicrobial properties. The unique physicochemical properties of MNPs, such as their small size, large surface area, and high reactivity, allow them to interact with plant pathogens at the molecular level, leading to disruption of the cell membrane, inhibition of cellular respiration, and generation of reactive oxygen species. The use of MNPs in plant pathogen control has several advantages, including their low toxicity, selectivity, and biodegradability. However, their effectiveness can be influenced by several factors, including the type of MNP, concentration, and mode of application. This review highlights the current state of knowledge on the use of MNPs in plant pathogen control and discusses the future prospects and challenges in the field. Overall, the review provides insight into the potential of MNPs as a promising alternative to conventional chemical agents for controlling plant pathogens.
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Affiliation(s)
- Abhijeet Shankar Kashyap
- Plant Pathology Lab, ICAR-National Bureau of Agriculturally Important Microorganism, Mau, Uttar Pradesh, India.
| | - Nazia Manzar
- Plant Pathology Lab, ICAR-National Bureau of Agriculturally Important Microorganism, Mau, Uttar Pradesh, India.
| | - Shailesh Kumar Vishwakarma
- Plant Pathology Lab, ICAR-National Bureau of Agriculturally Important Microorganism, Mau, Uttar Pradesh, India
| | - Chetna Mahajan
- Department of Plant Pathology, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur, HP, 176062, India
| | - Utpal Dey
- Krishi Vigyan Kendra (KVK)-Sepahijala, Central Agricultural University (Imphal), Sepahijala, Tripura, India
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8
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Mueller E, Hoffmann TG, Schmitz FRW, Helm CV, Roy S, Bertoli SL, de Souza CK. Development of ternary polymeric films based on cassava starch, pea flour and green banana flour for food packaging. Int J Biol Macromol 2024; 256:128436. [PMID: 38016616 DOI: 10.1016/j.ijbiomac.2023.128436] [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: 05/15/2023] [Revised: 11/07/2023] [Accepted: 11/23/2023] [Indexed: 11/30/2023]
Abstract
The development of alternative materials to replace plastics used in food packaging is an important approach to reducing environmental pollution and minimizing harmful impacts on ecosystems. In this study, biopolymeric films were formulated using cassava starch (Manihot esculenta Crantz), pea flour (Pisum sativum) and green banana flour (Musa sp.) to obtain a material for application in food packaging. The influence of a plasticizer on the optical and physicochemical properties of the films was analyzed and the synergy between higher concentrations of starch and plasticizer resulted in films with low opacity. In addition, the morphology, thermal, mechanical and barrier properties were examined. The film with the best formulation (p < 0.05) contained 12 g cassava starch, 3.6 g pea flour and 30 % glycerol (the maximum levels of the experiment). This film presented average values of thickness, moisture, solubility, opacity, maximum strength (F), maximum tensile stress (σ), elongation at break (ε) and elasticity (E) of 0.47 mm, 19.95 %, 87.45 %, 20.93 %, 9.30 N, 1.75 MPa, 30.10 % and 5.93 %, respectively. This research demonstrates the potential application of films obtained by combining starches from different sources. The sustainable production of environmentally-friendly packaging provides an alternative to fossil-based plastics, which have well-documented adverse effects on the environment.
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Affiliation(s)
- Eduarda Mueller
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil
| | - Tuany Gabriela Hoffmann
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil; Department Systems Process Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany
| | | | - Cristiane Vieira Helm
- Brazilian Agricultural Research Corporation - Embrapa Florestas, Ribeira Road, Colombo 83411-000, Brazil
| | - Swarup Roy
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Sávio Leandro Bertoli
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil
| | - Carolina Krebs de Souza
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil.
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9
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Wani NR, Dar AH, Dash KK, Pandey VK, Srivastava S, Jan SY, Deka P, Sabahi N. Recent advances in the production of bionanomaterials for development of sustainable food packaging: A comprehensive review. ENVIRONMENTAL RESEARCH 2023; 237:116948. [PMID: 37611789 DOI: 10.1016/j.envres.2023.116948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 07/08/2023] [Accepted: 08/20/2023] [Indexed: 08/25/2023]
Abstract
Polymers originating from natural macromolecule based polymeric materials have gained popularity due to the demand for green resources to develop unique, eco-friendly, and high-quality biopolymers. The objective of this review is to address the utilization of bionanomaterials to improve food quality, safety, security, and shelf life. Bionanomaterials are synthesized by integrating biological molecules with synthetic materials at the nanoscale. Nanostructured materials derived from biopolymers such as cellulose, chitin, or collagen can be employed for the development of sustainable food packaging. Green materials are cost-effective, biocompatible, biodegradable, and renewable. The interaction of nanoparticles with biological macromolecules must be analyzed to determine the properties of the packaging film. The nanoparticles control the growth of bacteria that cause food spoiling by releasing distinctive chemicals. Bio-nanocomposites and nanoencapsulation systems have been used in antimicrobial bio-based packaging solutions to improve the efficiency of synergism. Nanomaterials can regulate gas and moisture permeability, screen UV radiation, and limit microbial contamination, keeping the freshness and flavor of the food. Food packaging based on nanoparticles embedded biopolymers can alleviate environmental concerns by lowering the amount of packaging materials required and enhancing packaging recyclability. This results in less waste and a more eco-sustainable approach to food packaging. The study on current advances in the production of bionanomaterials for development of sustainable food packaging involves a detailed investigation of the available data from existing literature, as well as the compilation and analysis of relevant research results using statistical approaches.
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Affiliation(s)
- Nazrana Rafique Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu & Kashmir, 190025, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, 192122, India.
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal, 732141, India.
| | - Vinay Kumar Pandey
- Division of Research & Innovation (DRI), School of Applied & Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
| | - Suhaib Yousuf Jan
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu & Kashmir, 190025, India
| | - Pinky Deka
- Department of Applied Biology, University of Science & Technology Meghalaya, Techno City, 793200, India
| | - Najmeh Sabahi
- Department of Food Science and Technology, Tabriz University, Tabriz, Iran
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10
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Shen SC, Khare E, Lee NA, Saad MK, Kaplan DL, Buehler MJ. Computational Design and Manufacturing of Sustainable Materials through First-Principles and Materiomics. Chem Rev 2023; 123:2242-2275. [PMID: 36603542 DOI: 10.1021/acs.chemrev.2c00479] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Engineered materials are ubiquitous throughout society and are critical to the development of modern technology, yet many current material systems are inexorably tied to widespread deterioration of ecological processes. Next-generation material systems can address goals of environmental sustainability by providing alternatives to fossil fuel-based materials and by reducing destructive extraction processes, energy costs, and accumulation of solid waste. However, development of sustainable materials faces several key challenges including investigation, processing, and architecting of new feedstocks that are often relatively mechanically weak, complex, and difficult to characterize or standardize. In this review paper, we outline a framework for examining sustainability in material systems and discuss how recent developments in modeling, machine learning, and other computational tools can aid the discovery of novel sustainable materials. We consider these through the lens of materiomics, an approach that considers material systems holistically by incorporating perspectives of all relevant scales, beginning with first-principles approaches and extending through the macroscale to consider sustainable material design from the bottom-up. We follow with an examination of how computational methods are currently applied to select examples of sustainable material development, with particular emphasis on bioinspired and biobased materials, and conclude with perspectives on opportunities and open challenges.
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Affiliation(s)
- Sabrina C Shen
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Avenue 1-165, Cambridge, Massachusetts 02139, United States.,Department of Materials Science and Engineering, Massachusetts Institute of Technology, 77 Massachusetts Avenue, Cambridge, Massachusetts 02139, United States
| | - Eesha Khare
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Avenue 1-165, Cambridge, Massachusetts 02139, United States.,Department of Materials Science and Engineering, Massachusetts Institute of Technology, 77 Massachusetts Avenue, Cambridge, Massachusetts 02139, United States
| | - Nicolas A Lee
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Avenue 1-165, Cambridge, Massachusetts 02139, United States.,School of Architecture and Planning, Media Lab, Massachusetts Institute of Technology, 75 Amherst Street, Cambridge, Massachusetts 02139, United States
| | - Michael K Saad
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
| | - David L Kaplan
- Department of Biomedical Engineering, Tufts University, 4 Colby Street, Medford, Massachusetts 02155, United States
| | - Markus J Buehler
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Avenue 1-165, Cambridge, Massachusetts 02139, United States.,Center for Computational Science and Engineering, Schwarzman College of Computing, 77 Massachusetts Avenue, Cambridge, Massachusetts 02139, United States
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11
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Al-Ahmad BEM, Mustafa NS, Mokhtar KI, Lestari W, Sha’ban M, Nazri AA, Jabbar OA. Effect of Flaxseed on TGF-Β, IL-6, and MMP9 Genes Expression during Wound Healing Process in Rabbits. Open Access Maced J Med Sci 2023. [DOI: 10.3889/oamjms.2023.10518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/14/2023] Open
Abstract
BACKGROUND: Wound healing is a natural restorative response to tissue injury, and it involves regulated order of cellular and biochemical actions to reinstate tissue after injury, which involves resurfacing reconstitution, and restoration of tensile strength of injured skin. Normal and impaired wound healing post-significant problems related to healthcare and expenditure. Most of the chemical medications which widely used for wound healing might cause unwanted side effects with prolonged use such as hyper scarring, thus studies using natural products are now deemed important. Flaxseed is a natural product that enhances the immune system functioning against different diseases. Nevertheless, limited studies have been done looking into the response triggered by immune cells and the wound-healing-related genes with the use of flaxseed extract onto the wounded skin for the healing process.
AIM: The main objective of this study is to analyze the expression of wound healing-related genes during different stages of the wound healing process induced by flaxseed in vivo.
METHODS: The effect of flaxseed oil in the early stages (day 4 and 7) and late stages (day 14) of wound healing was explored on New Zealand white rabbits by creating a longitudinal full thickness wound on their back. The gene expression profiles of transforming growth factor-beta (TGF-β), IL-6, and metalloproteinase (MMP9) genes which have roles in wound healing through inflammation, proliferation, and remodeling were studied by polymerase chain reaction method.
RESULTS: Flaxseed extract has significant effects in up-regulating anti-inflammatory marker TGF-β in wounds. Flaxseed oil also reduces the expression level of MMP9 on day 14 of wound healing.
CONCLUSIONS: This suggests that flaxseed extract has the potential to promote wound healing through the regulation of TGF-β and MMP9 in vivo.
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Hassoun A, Bekhit AED, Jambrak AR, Regenstein JM, Chemat F, Morton JD, Gudjónsdóttir M, Carpena M, Prieto MA, Varela P, Arshad RN, Aadil RM, Bhat Z, Ueland Ø. The fourth industrial revolution in the food industry-part II: Emerging food trends. Crit Rev Food Sci Nutr 2022; 64:407-437. [PMID: 35930319 DOI: 10.1080/10408398.2022.2106472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
- Syrian AcademicExpertise (SAE), Gaziantep, Turkey
| | | | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Farid Chemat
- Green Extraction Team, INRAE, Avignon University, Avignon, France
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - María Gudjónsdóttir
- Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Reykjavík, Iceland
| | - María Carpena
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Miguel A Prieto
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Paula Varela
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Zuhaib Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Øydis Ueland
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
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Bio-Based Materials for Packaging. Int J Mol Sci 2022; 23:ijms23073611. [PMID: 35408966 PMCID: PMC8998251 DOI: 10.3390/ijms23073611] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 01/27/2023] Open
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