1
|
Sasi Teja T, Patil S, Chawla P, Bains A, Goksen G, Ali N, AlAsmari AF, Liu S, Wen F. Synthesis of Berberis aristate rhizome extract stabilized magnesium nanoparticles using green chemistry: rhizome characterization, in vitro antimicrobial and anti-inflammatory activity. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:2752-2765. [PMID: 37879627 DOI: 10.1080/09603123.2023.2271844] [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: 08/17/2023] [Accepted: 10/12/2023] [Indexed: 10/27/2023]
Abstract
In the present study, magnesium nanoparticles (Mg NPs) were synthesized utilizing an aqueous extract of Berberis aristate rhizome and evaluated for antimicrobial and anti-inflammatory activity. Technofunctional properties of rhizome powder were evaluated and during thermal stability evaluation four stages of decomposition with a maximum delta Y value of 76.04 % was observed. Optimization of Mg NPs was carried out by employing eight different concentrations (C1-C8) and the C4 showed maximum absorbance at 330 nm confirming the NPs synthesis. The Mg NPs showed the particle size of 62 nm, zeta potential of -24.7 mV and hexagonal mprphology. Potential inhibition against S. aureus and E. coli (76.78 ± 0.05% and 74.62 ± 0.17%)and anti-inflammatory activity ranging from 42.43 ± 0.07-82.92 ± 0.04% was observed for Mg NPs. Therefore, green synthesis of Mg NPs is a promising approach for the development ofbiological active NPs to cure microbial infections.
Collapse
Affiliation(s)
- Talla Sasi Teja
- Department of Microbiology, Lovely Professional University, Phagawara, India
| | - Sandip Patil
- Department of Haematology and Oncology, Shenzhen Children's Hospital, Shenzhen, China
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagawara, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagawara, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey
| | - Nemat Ali
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Abdullah F AlAsmari
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Sixi Liu
- Department of Haematology and Oncology, Shenzhen Children's Hospital, Shenzhen, China
| | - Feiqiu Wen
- Department of Haematology and Oncology, Shenzhen Children's Hospital, Shenzhen, China
- Paediatric Research Institute, Shenzhen Children's Hospital, Shenzhen, China
| |
Collapse
|
2
|
Chaari M, Elhadef K, Akermi S, Tounsi L, Ben Hlima H, Ennouri M, Abdelkafi S, Agriopoulou S, Ali DS, Mellouli L, Smaoui S. Development of a novel colorimetric pH-indicator film based on CMC/flaxseed gum/betacyanin from beetroot peels: A powerful tool to monitor the beef meat freshness. SUSTAINABLE CHEMISTRY AND PHARMACY 2024; 39:101543. [DOI: 10.1016/j.scp.2024.101543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
|
3
|
Bumbudsanpharoke N, Nurhadi RP, Chongcharoenyanon B, Kwon S, Harnkarnsujarit N, Ko S. Effect of migration on the functionality of zinc oxide nanoparticle in polybutylene adipate terephthalate/thermoplastic starch films: A food simulant study. Int J Biol Macromol 2024; 263:130232. [PMID: 38373561 DOI: 10.1016/j.ijbiomac.2024.130232] [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: 10/16/2023] [Revised: 02/02/2024] [Accepted: 02/14/2024] [Indexed: 02/21/2024]
Abstract
Active packaging relies on controlled release of antimicrobials for food protection; however, uncontrolled migration due to environmental factors poses safety and functionality challenges. This study investigated the stability of zinc oxide nanoparticle (ZnONP) in poly(butylene-adipate-co-terephthalate)/thermoplastic starch (PBAT/TPS) biopolymer film for active food packaging applications. While incorporating ZnONP significantly enhanced the properties and active functionalities (UV-light blocking, antimicrobial activity) of PBAT/TPS film, food simulants posed significant stability challenges. Notably, exposure to 3 % acetic acid (acidic food simulant) triggered complete detachment and dissolution of ZnONPs from the film surface, leading to pore formation and subsequent internal ZnO dissolution. This resulted in dramatic alterations to the bionanocomposite films, including increased opacity, water vapor permeability, and decreased thermal stability, mechanical properties, and active functionalities. In contrast, 10 % ethanol (aqueous food simulant) had minimal impact, suggesting higher ZnO stability in neutral environments. Importantly, ZnO migration analysis revealed thresholds for safe application: 1 % ZnONP for acidic food contact and up to 5 % for aqueous foodstuffs. These findings highlight the critical role of environmental factors in ZnONP stability and emphasize the need for strategic optimization of ZnO content for achieving both functionality and safety in active biopolymer packaging.
Collapse
Affiliation(s)
- Nattinee Bumbudsanpharoke
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatujak, Bangkok 10900, Thailand.
| | - Rineta Pertiwi Nurhadi
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatujak, Bangkok 10900, Thailand.
| | - Busarin Chongcharoenyanon
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatujak, Bangkok 10900, Thailand.
| | - Seongyoung Kwon
- Laboratory of Nano-Enabled Packaging and Safety, Department of Packaging, Yonsei University 1 Yonseidaegil, Wonju-si, Gangwon-do 26493, Republic of Korea.
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatujak, Bangkok 10900, Thailand.
| | - Seonghyuk Ko
- Laboratory of Nano-Enabled Packaging and Safety, Department of Packaging, Yonsei University 1 Yonseidaegil, Wonju-si, Gangwon-do 26493, Republic of Korea.
| |
Collapse
|
4
|
Hosseiniyeh N, Mohtarami F, Almasi H, Azizi S. Soy protein isolate film activated by black seed oil nanoemulsion as a novel packaging for shelf-life extension of bulk bread. Food Sci Nutr 2024; 12:1706-1723. [PMID: 38455173 PMCID: PMC10916664 DOI: 10.1002/fsn3.3864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 10/21/2023] [Accepted: 11/13/2023] [Indexed: 03/09/2024] Open
Abstract
This paper investigates the addition of lecithin-emulsified black seed oil (BSO) nanoemulsions (LNEO) and whey protein isolate-stabilized Pickering emulsions (WPEO) to soy protein isolate (SPI)-based films and their effect on improving the shelf life of bread slices. The half-life of antioxidant activity, water vapor permeability, biodegradability, density, color difference, and film thickness significantly increased (p < .05) when BSO was added. However, the incorporation of BSO significantly reduced the solubility, tensile strength, strain to break (except for WPEO), and transparency (p < .05) of the samples. The interaction between SPI film and BSO-loaded nanocarriers, as well as the morphological properties of films, was evaluated using FT-IR and FE-SEM. SPI-based films containing LNEO-5% and WPEO-5% were selected based on their mechanical and barrier properties. The effect of films on the shelf life of bread slices was investigated for 17 days of storage. LNEO samples obtained the most acceptable results in the bread in terms of sensory evaluation and color properties. According to the results, bread slices packed in SPI film containing LNEO-5% showed no signs of mold growth until the 17th day of storage, whereas the sample packed in a low-density polyethylene bag began to corrupt on the 6th day. This study highlights the potential of BSO-loaded SPI films as a novel active packaging for the bakery industry.
Collapse
Affiliation(s)
- Negin Hosseiniyeh
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Forogh Mohtarami
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Saeedeh Azizi
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| |
Collapse
|
5
|
Dag D, Jung J, Zhao Y. Development and characterization of cellulose nanofiber reinforced hydroxypropyl methylcellulose films functionalized with propolis-loaded zein nanoparticles and its application for cheddar cheese storage. Int J Biol Macromol 2024; 261:129790. [PMID: 38307431 DOI: 10.1016/j.ijbiomac.2024.129790] [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: 10/06/2023] [Revised: 01/19/2024] [Accepted: 01/25/2024] [Indexed: 02/04/2024]
Abstract
Cellulose nanofiber (CNF) reinforced hydroxypropyl methylcellulose (HPMC) films were functionalized with propolis-loaded zein nanoparticles (ZNP) to develop active, printable, and heat-sealable films. The films with 0, 0.10, 0.25, 0.50, or 0.75 mg/mL propolis-loaded ZNP, named 0ZNP, 0.10ZNP, 0.25ZNP, 0.50ZNP, and 0.75ZNP, respectively, were characterized for their mechanical, physicochemical, structural, functional and optical properties and antioxidant activity. The addition of propolis-loaded ZNP did not change tensile strength (P > 0.05), but increased elongation at break (from 24.72 to 36.58 %) (P < 0.05) for 0.25ZNP film. A water contact angle increased significantly (P < 0.05) for 0.50ZNP (~45 %) and 0.75ZNP (~137 %) films. The 0.25ZNP and 0.75ZNP films were evaluated for packaging cheddar cheese under refrigerated storage for 30 days, and resulted in comparable water activity, pH, titratable acidity, and lipid oxidation (P > 0.05) with those packaged by LDPE film and vacuum package. The developed films can function as eco-friendly alternatives to single-use plastic food packaging.
Collapse
Affiliation(s)
- Damla Dag
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States
| | - Jooyeoun Jung
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States.
| | - Yanyun Zhao
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States.
| |
Collapse
|
6
|
Koc-Bilican B. Linden-based mucilage biodegradable films: A green perspective on functional and sustainable food packaging. Int J Biol Macromol 2024; 261:129805. [PMID: 38286374 DOI: 10.1016/j.ijbiomac.2024.129805] [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: 10/18/2023] [Revised: 01/15/2024] [Accepted: 01/25/2024] [Indexed: 01/31/2024]
Abstract
This study focuses on the utilization of linden mucilage, extracted from the linden tree, as a potential natural polymer source for the production of composite films. The films, which incorporating linden water extract, essential oil, and oil, exhibited improved thermal stability, surface morphology, and water resistance. Biodegradability assessments, particularly for films using essential oil and oil, showed promising outcomes by maintaining structural integrity. Antimicrobial assays demonstrated significant resistance against pathogens, indicating potential applications requiring microbial resistance. Mechanical analyses revealed a trade-off between tensile strength and elongation at break with addition of components. Composite films exhibited reduced water vapor permeability which correlate with water solubility and contact angle measurements. Soil biodegradation studies highlighted the films' potential to mitigate environmental impact. Cytotoxicity tests confirmed the safety of these films for potential food applications. Additionally, antioxidant assays showed increased radical scavenging activity in films with added components. In conclusion, linden-based composite films exhibit promising characteristics, suggesting their potential as sustainable and functional materials, particularly for use in food packaging.
Collapse
Affiliation(s)
- Behlul Koc-Bilican
- Department of Molecular Biology and Genetics, Faculty of Science and Letters, Aksaray University, 68100 Aksaray, Turkey; ASUBTAM-Science and Technology Application and Research Center, Aksaray University, 68100 Aksaray, Turkey.
| |
Collapse
|
7
|
Bahmanpour H, Sowti Khiabani M, Pirsa S. Improving the microbial and physicochemical shelf life of yufka paste using Lactobacillus plantarum and calcium propionate. Food Sci Nutr 2024; 12:1635-1646. [PMID: 38455183 PMCID: PMC10916557 DOI: 10.1002/fsn3.3857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 11/02/2023] [Accepted: 11/07/2023] [Indexed: 03/09/2024] Open
Abstract
Considering the importance of reducing the use of chemical preservatives in food and the increasing attention of consumers to consume food products with minimal additives, the main goal of this research was to study the effect of use of chemical (calcium propionate) and biological (Lactobacillus plantarum) preservatives on increasing shelf life of yufka paste considering its physicochemical and microbial characteristics. For this purpose, three samples of yufka paste were prepared by adding concentrations of 103, 105, and 107 cfu/mL of L. plantarum individually and three samples of paste were prepared by adding the same amount of bacteria in combination with 0.3% calcium propionate and these samples were compared with the control sample (without preservative) and the sample only containing 0.3% calcium propionate. The obtained results showed that different treatments and time had a significant effect on physicochemical properties including pH, moisture, and protein of yufka paste (p < .05). The results of the survival of L. plantarum showed that with increasing time, the survival rate of bacteria increased (p < .05). The pH of the samples showed that the L. plantarum has a significant effect on controlling the chemical quality of yufka during storage. The count of mold and yeast in the combined use of L. plantarum and 0.3% propionate was lower than the single use of propionate chemical preservative, which indicated the very good effect of the green preservative in controlling the moldy spoilage of yufka. Low concentrations of bacteria showed better antimold results than treatments containing bacteria and propionate in a combined form, propionate or control treatment.
Collapse
Affiliation(s)
- Hannaneh Bahmanpour
- Department of Food Science and Engineering, Faculty of AgricultureIslamic Azad University, Tabriz BranchTabrizIran
| | - Mahmood Sowti Khiabani
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
| | - Sajad Pirsa
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| |
Collapse
|
8
|
Yaman M, Yildiz S, Özdemir A, Yemiş GP. Multicomponent system for development of antimicrobial PLA-based films with enhanced physical characteristics. Int J Biol Macromol 2024; 262:129832. [PMID: 38331069 DOI: 10.1016/j.ijbiomac.2024.129832] [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: 11/14/2023] [Revised: 01/13/2024] [Accepted: 01/27/2024] [Indexed: 02/10/2024]
Abstract
This study aims to develop polylactic acid (PLA)-based packaging films with imparted antimicrobial properties and enhanced physical characteristics by evaluating the likely interaction among multiple film components. For this purpose; epoxidized soybean oil (ES) (20 %) serves as a plasticizer, spruce resin (SR) (15 %) functions as both a plasticizer and antimicrobial agent, ZnO (0.1 %) acts as a nanofiller and antimicrobial, and finally thyme and clove essential oil mixture (5 % and 10 %) serves as an antimicrobial agent were incorporated to PLA film formulation. Composite materials were prepared by the solvent casting method using methylene chloride as the solvent. The developed films were characterized in terms of physical, mechanical, thermal, and antimicrobial properties. Tensile strength (59 MPa) and elastic modulus (2625 MPa) of the neat PLA film gradually decreased to 8.99 MPa and 725.4 MPa, respectively, with the sequential addition of all components, indicating enhanced flexibility. SR, ZnO, and EOs significantly imparted antimicrobial property to the PLA film as demonstrated by the inhibition zone of 13.83 mm and 15.67 mm observed for E. coli and S. aureus, respectively. The barrier properties of the films were enhanced by the addition of SR and ZnO; however, EOs increased the water vapor permeability from 0.080 to 0.090 g.mm/m2.day.kPa compared to the neat PLA film. Principal component and hierarchical cluster analysis enabled the successful discrimination of the films, demonstrating how the film properties are affected by the film components. Therefore, this study suggests that selection of a proper combination is essential to highly benefit from the multicomponent film systems for designing alternative food packaging materials with desired properties.
Collapse
Affiliation(s)
- Merve Yaman
- Department of Chemistry, Faculty of Science, Sakarya University, 54187, Sakarya, Turkey
| | - Semanur Yildiz
- Department of Food Engineering, Faculty of Engineering, Sakarya University, 54050, Sakarya, Turkey
| | - Abdil Özdemir
- Department of Chemistry, Faculty of Science, Sakarya University, 54187, Sakarya, Turkey.
| | - Gökçe Polat Yemiş
- Department of Food Engineering, Faculty of Engineering, Sakarya University, 54050, Sakarya, Turkey
| |
Collapse
|
9
|
Jasem odhaib A, Pirsa S, Mohtarami F. Biodegradable film based on barley sprout powder/pectin modified with quercetin and V 2O 5 nanoparticles: Investigation of physicochemical and structural properties. Heliyon 2024; 10:e25448. [PMID: 38356559 PMCID: PMC10865241 DOI: 10.1016/j.heliyon.2024.e25448] [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: 11/17/2023] [Revised: 01/19/2024] [Accepted: 01/26/2024] [Indexed: 02/16/2024] Open
Abstract
In this study, barley sprout powder/pectin (BS/Pec) composite film was prepared. Quercetin (Qu) and vanadium oxide (V2O5) nanoparticles were used to improve the physicochemical and structural characteristics of the film. The structural, physicochemical and thermal properties of the films were investigated by various techniques such as TGA, SEM, XRD, FTIR, texture analysis, etc. The thickness and tensile strength of the films increased from 120 μm to 2.4 MPa to 220 μm and 6 MPa respectively with the increase of V2O5 nanoparticles and quercetin pigment. Nanoparticles of V2O5 and quercetin decreased the moisture content of the film from 50% to 20%. Quercetin had little effect in reducing water vapor permeability (WVP), but V2O5 nanoparticles had a significant effect in reducing WVP. The pure BS/Pec film had almost 30% antioxidant properties, which increased to 81% with the increase of quercetin. Adding quercetin and V2O5 nanoparticles to the film increased the antimicrobial properties of the film against both Escherichia coli and Staphylococcus aureus bacteria. The SEM images showed the inhomogeneous surface of the BS/Pec film caused by BS powder fibers. The interactions between the components of the films (electrostatic type) was confirmed by FTIR results. The degradation temperature of the overall structure of the film in the presence of nanoparticles indicated the positive effect of nanoparticles in increasing the thermal resistance of the film. Investigating the crystal structure of the film showed that the BS/Pec film has an amorphous/crystalline or semi-crystalline structure. Considering that the prepared film has good mechanical properties and as well as antioxidant/antimicrobial properties, this film as an active composite can be used in food products packaging.
Collapse
Affiliation(s)
- Alaa Jasem odhaib
- Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Sajad Pirsa
- Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Forogh Mohtarami
- Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| |
Collapse
|
10
|
Liang W, Ge X, Lin Q, Niu L, Zhao W, Muratkhan M, Li W. Ternary composite degradable plastics based on Alpinia galanga essential oil Pickering emulsion templates: A potential multifunctional active packaging. Int J Biol Macromol 2024; 257:128580. [PMID: 38052283 DOI: 10.1016/j.ijbiomac.2023.128580] [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: 09/06/2023] [Revised: 11/21/2023] [Accepted: 12/01/2023] [Indexed: 12/07/2023]
Abstract
To reduce the use of petroleum-based plastics and explore multifunctional plastics, this study was conducted to prepare ternary composite plastics by doping Pickering emulsions containing Alpinia galanga essential oil into a polymer network consisting of poly(vinyl alcohol)-acetylated pullulan polysaccharides. Scanning electron microscopy results showed that although incompatible components were present in the composite plastic, compatibility improved with the addition of pullulan polysaccharides, resulting in smooth surfaces and cross-sections, which was consistent with the observation of continuous dark zones and low relative roughness (Ra = 5.51) in Atomic force microscopy. Further, Fourier transform spectroscopy and X-ray diffraction characterization revealed that the composite plastic disrupted the molecular and crystalline structures of the pure PVA, causing the stretching vibration of -OH and the decrease of relative crystallinity. Moreover, this plastic performed optimally at a PVA to pullulan polysaccharide ratio of 75:25, exhibiting good thermal (13.12 J/g) and mechanical properties, low water absorption (70.71 %) and water vapor transmission (1.80 × 10-3 g/m2 s), as well as excellent degradability. In addition, Alpinia galanga essential oil components in the composite plastic provided favorable antioxidant scavenging of DPPH and ABTS and inhibitory effects against Escherichia coli and Staphylococcus aureus. Chicken meat packaging revealed that the plastic maintained sensory parameters such as pH and color by inhibiting the oxidation of proteins and lipids during shelf-life. The findings provide insights into developing innovative, green, multifunctional packaging and broaden the in-depth application of Alpinia galanga essential oil.
Collapse
Affiliation(s)
- Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China
| | - Qian Lin
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Li Niu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Marat Muratkhan
- Kazakh Agrotechnical University, Nur-Sultan, Zhenis avenue, 62, 010011, Republic of Kazakhstan
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
| |
Collapse
|
11
|
Prabhakar PR, Reddy JP, Keshava Murthy PS, Vivek Babu CS. Insecticidal property of Ocimum essential oil embedded polylactic acid packaging films for control of Sitophilus oryzae and Callosobruchus chinensis. Int J Biol Macromol 2024; 256:128298. [PMID: 37995784 DOI: 10.1016/j.ijbiomac.2023.128298] [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: 07/18/2023] [Revised: 11/18/2023] [Accepted: 11/18/2023] [Indexed: 11/25/2023]
Abstract
Naturally derived essential oils (EOs) from Ocimum basilicum (OB) and Ocimum gratissimum (OG) were incorporated in polylactic acid (PLA) matrix with concentration of 2.5 % and 5 % respectively by solvent casting method, with an aim to develop insecticidal polymer pouches (insect proof polymer pouches). The major components following GC-MS analysis revealed the presence of EOs as estragole (69.998 %) in OB and thymol (29.843 %) in OG. The developed films with EOs showed remarkable insecticidal activity with 100 % and 80 % mortality rate for OB and OG respectively at 2.5 % concentration against rice weevil (Sitophilus oryzae). While, both OB and OG EOs observed 100 % mortality against pulse beetle (Callosobruchus chinensis) after 96 h exposure in presence of grain conditions and the insecticidal efficacy was equivalent to the commercial hermetic bags (CSB). The physical property of film showed increase in the film thickness in EO-PLA films whereas the mechanical properties of EO-PLA films matrix have increased the polymer flexibility with decreasing tensile strength (TS) and Youngs modulus (EM) as TS OB 5 %, OG 5 % - 15.64 MPa, 17.66 MPa respectively. While, water vapour transmission rate (WVTR) was reduced to 0.015 g/m2.hr, optical characteristics showed slight significant change in colour and FTIR spectra exhibited a change in -OH stretching compared to blank PLA matrix. The surface morphology of the blank and EO embedded PLA films visualized by SEM depicted a complete homogenization of essential oils in the PLA matrix.
Collapse
Affiliation(s)
- Patole Reshma Prabhakar
- Food Protectants & Infestation Control (FPIC) Department, CSIR-Central Food Technological Research Institute, Mysuru, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India
| | - Jeevan Prasad Reddy
- Polymer Materials Lab, Food Packaging Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India
| | - P S Keshava Murthy
- Polymer Materials Lab, Food Packaging Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India
| | - C S Vivek Babu
- Food Protectants & Infestation Control (FPIC) Department, CSIR-Central Food Technological Research Institute, Mysuru, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India.
| |
Collapse
|
12
|
Wu Y, Gao Y, Li C. Preparation and characterization of smart indicator films based on gellan gum/modified black rice anthocyanin/curcumin for improving the stability of natural anthocyanins. Int J Biol Macromol 2023; 253:127436. [PMID: 37839606 DOI: 10.1016/j.ijbiomac.2023.127436] [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: 07/22/2023] [Revised: 10/05/2023] [Accepted: 10/12/2023] [Indexed: 10/17/2023]
Abstract
In order to improve the stability of natural anthocyanins in intelligent packaging materials, this work first modified black rice anthocyanins (BRA) by acylation with acetic acid, then modified the acylated BRA by co-coloring with different ratios of curcumin (CUR), and finally added the mixed indicator to gellan gum (GG) to develop intelligent packaging films with good stability. The UV spectroscopy results showed that acetic acid had successfully modified the BRA, while the thermal, photostability and pH stability of the modified black rice anthocyanin (MBRA) were significantly enhanced. The indicators of BRA, MBRA and MBRA mixed with CUR showed excellent pH sensitivity in different buffer solutions. The SEM, FT-IR and XRD results indicated apparent crystalline aggregates on the surface of the films added with a high concentration of CUR. Compared with GG-BRA film, GG-MBRA film improved all properties except for antioxidant performance. Notably, the GG-MBRA/CUR series composite films exhibited significant improvements over the GG-BRA and GG-MBRA films in terms of optical characteristics, mechanical properties, water vapor barrier, oxidation resistance, and color stability; meanwhile, all films exhibited excellent pH sensitivity. Considering all the properties of the films, GG-MBRA/CUR3 film has tremendous potential as a smart indicator film for improving freshness accuracy.
Collapse
Affiliation(s)
- Yanglin Wu
- College of Home and Art Design, Northeast Forestry University, Harbin 150040, PR China
| | - Yuan Gao
- College of Home and Art Design, Northeast Forestry University, Harbin 150040, PR China
| | - Chunwei Li
- College of Home and Art Design, Northeast Forestry University, Harbin 150040, PR China.
| |
Collapse
|
13
|
Mannai F, Mechi L, Alimi F, Alsukaibi AKD, Belgacem MN, Moussaoui Y. Biodegradable composite films based on mucilage from Opuntia ficus-indica (Cactaceae): Microstructural, functional and thermal properties. Int J Biol Macromol 2023; 252:126456. [PMID: 37633555 DOI: 10.1016/j.ijbiomac.2023.126456] [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: 05/22/2023] [Revised: 07/21/2023] [Accepted: 08/20/2023] [Indexed: 08/28/2023]
Abstract
This study evaluated the feasibility of using cactus mucilage (CM) to elaborate biobased composite films blended with styrene-butadiene rubber latex (SBL). The CM was extracted and precipitated with ethanol (CMET) and isopropanol (CMIS). Mucilage-based films were formulated using three levels of mucilage (4, 6, and 8 wt%). The microstructure, thickness, moisture content, density, water contact angle, water vapor permeability, film solubility, thermal stability, and toughness of mucilage films blended with SBL (SBL/CMET and SBL/CMIS) were measured. The properties of mucilage-based films varied systematically, depending on the concentration of mucilage. The addition of SBL to CM film produces compatible, hydrophobic, flexible, and stiffer films with low moisture contents and good barrier properties. The mucilage film incorporated with 6 wt% CMET and CMIS reached the highest Young's modulus of 1512 ± 21 and 1988 ± 55 MPa, respectively. The DSC of produced films reveals that the Tg of SBL/CMIS is lower than that of SBL/CMIS. The synthesized films were structurally stable at high temperatures. The biodegradability of the composite films buried in the ground shows that the produced films are 100 % biodegradable after 40 days. Thus, CM blended with SBL can benefit specific applications, especially food packaging.
Collapse
Affiliation(s)
- Faten Mannai
- University of Gafsa, Faculty of Sciences of Gafsa, Laboratory for the Application of Materials to the Environment, Water, and Energy (LR21ES15), Gafsa 2112, Tunisia; University of Gafsa, Faculty of Sciences of Gafsa, Gafsa 2112, Tunisia
| | - Lassaad Mechi
- Department of Chemistry, College of Science, University of Ha'il, P.O. Box 2440, Ha'il, Saudi Arabia
| | - Fathi Alimi
- Department of Chemistry, College of Science, University of Ha'il, P.O. Box 2440, Ha'il, Saudi Arabia
| | | | - Mohamed Naceur Belgacem
- University of Grenoble Alpes, CNRS, Grenoble INP, Laboratory of Process Engineering for Biorefinery, Bio-based Materials and Functional Printing, 38000 Grenoble, France
| | - Younes Moussaoui
- University of Gafsa, Faculty of Sciences of Gafsa, Gafsa 2112, Tunisia; University of Sfax, Faculty of Sciences of Sfax, Organic Chemistry Laboratory (LR17ES08), Sfax 3029, Tunisia.
| |
Collapse
|
14
|
Ashooriyan P, Mohammadi M, Najafpour Darzi G, Nikzad M. Development of Plantago ovata seed mucilage and xanthan gum-based edible coating with prominent optical and barrier properties. Int J Biol Macromol 2023; 248:125938. [PMID: 37487996 DOI: 10.1016/j.ijbiomac.2023.125938] [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: 10/25/2022] [Revised: 01/20/2023] [Accepted: 07/20/2023] [Indexed: 07/26/2023]
Abstract
This study investigates the fabrication of edible coating based on Plantago ovata seed mucilage (POSM). The films were prepared from POSM (1 %, w/v), glycerol (75 %, based on POSM mass), and xanthan gum (XG: 20, 30 and 40 %, based on POSM mass) by a casting method, and their physicochemical, mechanical, thermal, morphological, and barrier properties were determined. Results indicated the development of highly transparent (transparency values: 1.36 ± 0.05 to 2.42 ± 0.09) and hydrophobic films (contact angle: 101.57 ± 0.34 to107.08 ± 0.55o) with very low water vapor permeability (WVP: 2.77 ± 0.02 × 10-12 to 1.98 ± 0.04 × 10-12 g s-1m-1Pa-1), slight water solubility (31.14 ± 0.46 to 23.08 ± 0.82 %), and good mechanical properties (tensile strength: 30.87 ± 0.96 to 61.80 ± 0.71 MPa). Morphological studies also indicated smooth and uniform surfaces without pores and cracks. In addition, the films showed good antioxidant activity (61.46 to 68.71 %), and their antibacterial activity against E. coli, S. aureus and P. aeruginosa was also demonstrated. The applicability of the developed films to extend the shelf life of strawberries was shown by comparing the appearance of dip-coated strawberries and the control sample within 8 days at room temperature. Based on the results, the developed biofilms have great potential for edible coating and packaging applications.
Collapse
Affiliation(s)
- Payam Ashooriyan
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148, Babol, Iran
| | - Maedeh Mohammadi
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148, Babol, Iran.
| | - Ghasem Najafpour Darzi
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148, Babol, Iran
| | - Maryam Nikzad
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148, Babol, Iran
| |
Collapse
|
15
|
Development of psyllium seed husk-based colorimetric indicator by different homogenization methods. CHEMICAL PAPERS 2023. [DOI: 10.1007/s11696-023-02677-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
16
|
Natural Gum-Based Functional Bioactive Films and Coatings: A Review. Int J Mol Sci 2022; 24:ijms24010485. [PMID: 36613928 PMCID: PMC9820387 DOI: 10.3390/ijms24010485] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Edible films and coatings are a current and future food packaging trend. In the food and envi-ronmental sectors, there is a growing need to understand the role of edible packaging and sus-tainability. Gums are polysaccharides of natural origin that are frequently utilized as thickeners, clarifying agents, gelling agents, emulsifiers, and stabilizers in the food sector. Gums come in a variety of forms, including seed gums, mucilage gums, exudate gums, and so on. As a biodegradable and sustainable alternative to petrochemical-based film and coatings, gums could be a promising option. Natural plant gum-based edible packaging helps to ensure extension of shelf-life of fresh and processed foods while also reducing microbiological alteration and/or oxidation processes. In this review, the possible applications of gum-based polymers and their functional properties in development of edible films and coatings, were comprehensively dis-cussed. In the future, technology for developing natural gum-based edible films and coatings might be applied commercially to improve shelf life and preserve the quality of foods.
Collapse
|
17
|
Chaari M, Elhadef K, Akermi S, Ben Akacha B, Fourati M, Chakchouk Mtibaa A, Ennouri M, Sarkar T, Shariati MA, Rebezov M, Abdelkafi S, Mellouli L, Smaoui S. Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract. Antioxidants (Basel) 2022; 11:2095. [PMID: 36358468 PMCID: PMC9686688 DOI: 10.3390/antiox11112095] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/19/2022] [Accepted: 10/21/2022] [Indexed: 08/13/2023] Open
Abstract
Currently, the exploration of natural colorants from vegetal waste has gained particular attention. Furthermore, incorporation of these natural sources into biopolymers is an encouraging environmentally friendly approach to establishing active films with biological activities for food packaging. The present study developed bioactive antioxidant films based on gelatin-sodium alginate (NaAlg) incorporated with aqueous beetroot peel extract (BPE). Firstly, the effects of combining gelatin-NaAlg and BPE at 0.25, 0.5, and 1% on the mechanical, physical, antioxidant, and antibacterial properties of the films were analyzed. With increasing BPE, mechanico-physical properties and antioxidant and anti-foodborne pathogen capacities were enhanced. Likewise, when added to gelatin-NaAlg films, BPE remarkably increased the instrumental color properties. Moreover, during 14 days of storage at 4 °C, the impact of gelatin-NaAlg coating impregnated with BPE on microbial and chemical oxidation and on the sensory characteristics of beef meat samples was periodically assessed. Interestingly, by the end of the storage, BPE at 1% limited the microbial deterioration, enhanced the instrumental color, delayed chemical oxidation, and improved sensory traits. By practicing chemometrics tools (principal component analysis and heat maps), all data provided valuable information for categorizing all samples regarding microbiological and oxidative properties, sensory features, and instrumental color. Our findings revealed the ability of gelatin-NaAlg with BPE as an antioxidant to be employed as food packaging for meat preservation.
Collapse
Affiliation(s)
- Moufida Chaari
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Khaoula Elhadef
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Sarra Akermi
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Boutheina Ben Akacha
- Laboratory of Biotechnology and Plant Improvement, Center of Biotechnology of Sfax, Sfax 3018, Tunisia
| | - Mariam Fourati
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Ahlem Chakchouk Mtibaa
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, University of Sfax, Sfax 3018, Tunisia
- Valuation, Security and Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, Bengal State Council of Technical Education, Government of West Bengal, Malda 732102, West Bengal, India
| | - Mohammad Ali Shariati
- Department of Scientific Research, Russian State Agrarian University—Moscow Timiryazev Agricultural Academy, 127550 Moscow, Russia
| | - Maksim Rebezov
- Department of Scientific Research, Russian State Agrarian University—Moscow Timiryazev Agricultural Academy, 127550 Moscow, Russia
- Department of Scientific Research, V. M. Gorbatov Federal Research, Center for Food Systems, 26 Talalikhin St., 109316 Moscow, Russia
| | - Slim Abdelkafi
- Laboratory of Enzymatic Engineering and Microbiology, Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia
| | - Lotfi Mellouli
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| |
Collapse
|
18
|
Aman J, Shahi NC, Lohani UC, Balodhi D, Singh R, Kumar N, Bhat MI, Kumar AP. Process Optimization for Development of Guar Gum-Based Biodegradable Hydrogel Film Using Response Surface Methodology. Bioinorg Chem Appl 2022; 2022:9180000. [PMID: 36016764 PMCID: PMC9398876 DOI: 10.1155/2022/9180000] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Accepted: 07/28/2022] [Indexed: 02/07/2023] Open
Abstract
In the current study, a guar-gum-based biodegradable hydrogel film was prepared using an initiator (potassium persulfate), crosslinker (N-N methyl bis acrylamide), and plasticizer (glycerol) for packaging of fruits and vegetables. The effect of independent variables (initiator, crosslinker, and plasticizer) on the biodegradation (% wt. loss), color difference (ΔE), hardness (N), swelling index (%), and transparency (%) of the film was studied using Box-Behnken design, random surface methodology (RSM). The results showed significant effects on all the abovementioned parameters, and it was observed that the developed model was accurate, with a prediction error of only -3.19 to 2.99%. The optimized formulation for the preparation of hydrogel film was 0.15% initiator, 0.02% crosslinker, and 2.88% plasticizer exhibiting satisfactory biodegradability, color difference, hardness, swelling index, and transparency. Results showed that a guar-gum-based biodegradable hydrogel film has adequate physical, optical, and biodegradable properties and can be successfully utilized in the food packaging industry.
Collapse
Affiliation(s)
- Junaid Aman
- School of Applied and Life Sciences, Uttaranchal University, Dehradun 248007, India
- G.B. Pant University of Agriculture and Technology, Pant Nagar (US-Nagar) 263145, Uttarakhand, India
| | - Navin Chandra Shahi
- G.B. Pant University of Agriculture and Technology, Pant Nagar (US-Nagar) 263145, Uttarakhand, India
| | - Umesh Chandra Lohani
- G.B. Pant University of Agriculture and Technology, Pant Nagar (US-Nagar) 263145, Uttarakhand, India
| | - Divya Balodhi
- Delhi Technological University, Shahbad Daulatpur, Rohini, Delhi 110042, India
| | - Rajat Singh
- Department of Food Technology, Khem Singh Gill Akal College of Agriculture, Eternal University, Baru Sahib 173101, HP, India
| | - Naveen Kumar
- Amity Institute of Biotechnology, Amity University, Rajasthan, Jaipur 303002, India
| | - Mohd Ishfaq Bhat
- G.B. Pant University of Agriculture and Technology, Pant Nagar (US-Nagar) 263145, Uttarakhand, India
| | - Avvaru Praveen Kumar
- Department of Applied Chemistry, School of Applied Natural Science, Adama Science and Technology University, P O Box 1888, Adama, Ethiopia
| |
Collapse
|