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Li Z, Yu F. Recent Advances in Lycopene for Food Preservation and Shelf-Life Extension. Foods 2023; 12:3121. [PMID: 37628120 PMCID: PMC10453541 DOI: 10.3390/foods12163121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/11/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
In recent years, there has been increasing concern about the safety of additives used to extend the shelf-life of food products. As a result, lycopene, a natural phytochemical compound, has attracted attention, as it has been demonstrated to be a potential alternative to traditional artificial antioxidants, with significant health benefits when applied to food preservation. Based on this, this review introduces the specific forms of lycopene currently used as an antioxidant in foods, both in its naturally occurring forms in fruits and vegetables and in artificially added forms involving technologies such as composite coating, active film packaging, emulsion, and microcapsules. In addition, it also provides a comprehensive summary of the effects and progress of lycopene in the preservation of different types of food products, such as meat, seafood, oil, dairy products, fruits, and vegetables, in the last decade. At last, it also points out the limitations of lycopene, including its insolubility in water, dark color, and high sensitivity to heat or light, as well as the potential solutions to load lycopene on suitable carriers, such as combining lycopene with antimicrobial substances or other actives, in order to broaden its applications as an antioxidant in future foods.
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Affiliation(s)
- Zhixi Li
- Haide College, Ocean University of China, Qingdao 266100, China;
| | - Fanqianhui Yu
- Haide College, Ocean University of China, Qingdao 266100, China;
- Department of Computer Science and Technology, Ocean University of China, Qingdao 266100, China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
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2
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Yousefi M, Andishmand H, Assadpour E, Barzegar A, Kharazmi MS, Jafari SM. Nanoliposomal delivery systems of natural antibacterial compounds; properties, applications, and recent advances. Crit Rev Food Sci Nutr 2023; 64:6498-6511. [PMID: 36728840 DOI: 10.1080/10408398.2023.2170318] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Todays, nanoliposomes (NLPs) are considered as one of the most efficient nanocarriers to deal with bacteria, practically in food products. These nanodelivery systems are able to be loaded with different bioactive compounds. The main aim of this review is investigating recent approaches (mostly from the years of 2018 to 2022) regarding development of nanoliposomal natural antibacterial compounds. In this regard, NLPs alone, combined with films, coatings, or fibers, and in coated forms are reviewed as advanced delivery systems of antibacterial substances. Moreover, a robust and comprehensive coverage of the morphological and physical properties of formulated NLPs as well as their interactions with antibacterial substances are discussed. The importance of NLPs to encapsulate antibacterial ingredients, advantages and drawbacks, antibacterial pathways of formulated NLPs, and comparison of them with pure antibacterial bioactive compounds are also explained.
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Affiliation(s)
- Mohammad Yousefi
- Food and Beverage Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran
| | - Hashem Andishmand
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ali Barzegar
- Department of Community Nutrition, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade De Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College Of Food Science and Technology, Hebei Agricultural University, Baoding, China
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3
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Yousefi M, Jafari SM, Ahangari H, Ehsani A. Application of Nanoliposomes Containing Nisin and Crocin in Milk. Adv Pharm Bull 2023; 13:134-142. [PMID: 36721817 PMCID: PMC9871285 DOI: 10.34172/apb.2023.014] [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: 04/15/2021] [Revised: 10/19/2021] [Accepted: 10/22/2021] [Indexed: 02/03/2023] Open
Abstract
Purpose: This study aimed to investigate the effects of nanoliposomes containing crocin and nisin in milk samples as a food model. Therefore, three formulations were prepared and compared, including (1) milk samples containing free nisin and crocin, (2) samples with nanoliposomes containing nisin and crocin, and (3) nisin and crocin-loaded nanoliposomes coated with chitosan. Methods: In order to find the optimum amount of both bioactives within nanoliposomes, analyses of size, polydispersity index (PDI), zeta potential, and encapsulation efficiency were accomplished. Then, the best formulated nanoliposome was evaluated and compared with a solution containing free bioactives and nanoliposomes coated with chitosan using other experiments, including antioxidant and antibacterial activities, viscosity, colorimetric and bacterial growth. Results: The best nanoliposomal system based on the factors of size, PDI, zeta potential, and encapsulation efficiency was related for the nanocarrier with 4 mg crocin, 4.5 mg nisin, and 40 mg lecithin. Based on the results obtained, both nanoliposome (a*=5.41) and chitosancoated nanoliposome (a*=5.09) solutions could significantly (P<0.05) reduce the redness of milk induced by free bioactives (a*=12.32). However, viscosity of milk in chitosan-coated nanoliposome solution was found to be higher (3.42 cP) than other formulations (viscosity of samples with free bioactives was 1.65 cP and viscosity of samples containing nanoliposome was 1.71 cP). In addition, chitosan-coated nanoliposomes could inhibit the growth of Listeria monocytogenes stronger than other samples. Conclusion: Encapsulation of nisin and crocin in nanoliposomes showed promising results for preserving food safety and quality.
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Affiliation(s)
- Mohammad Yousefi
- Department of Food Science and Technology, Tabriz University of Medical Sciences. Tabriz, Iran. Food and Beverage Safety Research Center, Urmia University of Medical Sciences
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hossein Ahangari
- Department of Food Science and Technology & Nutrition Research Center, Tabriz University of Medical Sciences. Tabriz, Iran
| | - Ali Ehsani
- Department of Food Science and Technology & Nutrition Research Center, Tabriz University of Medical Sciences. Tabriz, Iran
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Sarmadikia M, Mohammadi M, Khezerlou A, Hamishehkar H, Ehsani A. Effect of microencapsulated bitter orange peel extract in coatings based on quince seed mucilage on the quality of rainbow trout fillets. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01442-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Physicochemical, digestive and rheological properties of protein from tuna by subcritical dimethyl ether: Focus on process-related indexes. Food Chem 2022; 372:131337. [PMID: 34818745 DOI: 10.1016/j.foodchem.2021.131337] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 08/29/2021] [Accepted: 10/02/2021] [Indexed: 12/21/2022]
Abstract
The process-related physicochemical, digestive and rheological properties of protein prepared by subcritical dimethyl ether extraction (SDEE) were comprehensively investigated and compared with those obtained by pH-shift, to study the industrial potential of SDEE. Two different materials from tuna (meat and liver) were studied in parallel, and SDEE had similar effects on the proteins in them. The protein component was almost unchanged before and after SDEE, while the content of water-soluble protein and alkali-soluble protein was substantially reduced and increased after pH-shift, respectively. We also found that SDEE had superior ability to pH-shift to conserve light metals, remove lipids and heavy metals, and maintain protein structure. Furthermore, SDEE-produced protein powders were easier for humans to digest, and their gelation and emulsification were also superior to those prepared by pH-shift. The aforementioned results suggest that SDEE can remove more impurities, and the obtained protein has outstanding potential in industrial applications.
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Luan C, Zhang M, Fan K, Devahastin S. Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:347-363. [PMID: 32564354 DOI: 10.1002/jsfa.10602] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 06/14/2020] [Accepted: 06/21/2020] [Indexed: 06/11/2023]
Abstract
The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chunning Luan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, China
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
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Nešić A, Cabrera-Barjas G, Dimitrijević-Branković S, Davidović S, Radovanović N, Delattre C. Prospect of Polysaccharide-Based Materials as Advanced Food Packaging. Molecules 2019; 25:E135. [PMID: 31905753 PMCID: PMC6983128 DOI: 10.3390/molecules25010135] [Citation(s) in RCA: 104] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/22/2019] [Accepted: 12/26/2019] [Indexed: 11/16/2022] Open
Abstract
The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.
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Affiliation(s)
- Aleksandra Nešić
- Vinca Institute for Nuclear Sciences, University of Belgrade, Mike Petrovica-Alasa 12-14, 11000 Belgrade, Serbia;
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | - Gustavo Cabrera-Barjas
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | | | - Sladjana Davidović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Neda Radovanović
- Inovation Centre of Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Cédric Delattre
- CNRS, SIGMA Clermont, Institut Pascal, Université Clermont Auvergne, F-63000 Clermont-Ferrand, France;
- Institute Universitaire de France (IUF), 1 rue Descartes, 75005 Paris, France
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Ehsani A, Hashemi M, Raeisi M, Naghibi SS, Afshari A. Rainbow trout fillet biopreservation by edible chitosan-based coating containing egg yolk antibody (IgY) and lycopene. Journal of Food Science and Technology 2019; 57:282-292. [PMID: 31975731 DOI: 10.1007/s13197-019-04058-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/30/2019] [Accepted: 08/21/2019] [Indexed: 10/26/2022]
Abstract
The aim of the study was to investigate the effect of the extracted egg yolk antibody along with lycopene on the chemical quality of the rainbow trout fillet during 16 days of refrigeration storage. Chickens were immunized against Pseudomonas fluorescens (P. fluorescens), Shewanella putrefaciens (S. putrefaciens) and total spoilage bacteria and their eggs were collected for the isolation of egg yolk antibodies. Then fish fillets were immersed in chitosan-based coating solutions, containing lycopene and extracted antibodies, and analyzed for lipid oxidation changes (peroxide, thiobarbituric acid, free fatty acid and fatty acid profile), physico-chemical properties (pH and water holding capacity), and sensory evaluation, during 16 days of refrigeration storage. Results showed that chitosan solutions with lycopene or IgY could significantly (p < 0.05) increase the oxidative stability of lipids in fish fillets; although, combinational use of lycopene and IgY showed a higher effect on delaying the rate of lipid oxidation. Significant differences were also observed between treatments contained combination of chitosan, antibody and lycopene with the control group, regarding pH and WHC. Saturated fatty acids increased in all treatments, although the changes in the treatments containing lycopene and antibody were significantly (p < 0.05) lower than the control group. Hence the addition of egg yolk antibody and lycopene in coating solution are good bio-preservatives for seafood products as it improves sensory attributes and prevents lipid oxidation.
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Affiliation(s)
- Ali Ehsani
- 1Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.,2Food and Drug Safety Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammad Hashemi
- 3Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.,4Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mojtaba Raeisi
- 5Infectious Diseases Research Center, Golestan University of Medical Sciences, Gorgan, Iran.,6Food, Drug and Natural products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
| | - Seyedeh Samane Naghibi
- 7Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Asma Afshari
- 4Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
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Microbial gums: introducing a novel functional component of edible coatings and packaging. Appl Microbiol Biotechnol 2019; 103:6853-6866. [DOI: 10.1007/s00253-019-09966-x] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 06/06/2019] [Accepted: 06/06/2019] [Indexed: 02/07/2023]
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Senturk Parreidt T, Müller K, Schmid M. Alginate-Based Edible Films and Coatings for Food Packaging Applications. Foods 2018; 7:E170. [PMID: 30336642 PMCID: PMC6211027 DOI: 10.3390/foods7100170] [Citation(s) in RCA: 192] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 09/20/2018] [Accepted: 10/14/2018] [Indexed: 01/08/2023] Open
Abstract
Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.
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Affiliation(s)
- Tugce Senturk Parreidt
- Chair of Food Packaging Technology, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Weihenstephaner Steig 22, 85354 Freising, Germany.
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
| | - Kajetan Müller
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
- Faculty of Mechanical Engineering, University of Applied Science Kempten, Bahnhofstraße 61, 87435 Kempten, Germany.
| | - Markus Schmid
- Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str. 51, 72488 Sigmaringen, Germany.
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Yu D, Regenstein JM, Xia W. Bio-based edible coatings for the preservation of fishery products: A Review. Crit Rev Food Sci Nutr 2018; 59:2481-2493. [DOI: 10.1080/10408398.2018.1457623] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food Science, Cornell University, Ithaca, NY, USA
| | | | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Yousefi M, Farshidi M, Ehsani A. Effects of lactoperoxidase system-alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage. J Food Saf 2018. [DOI: 10.1111/jfs.12449] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohammad Yousefi
- Talented Students Center, Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences; Tabriz Iran
| | - Maryam Farshidi
- Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences; Tabriz Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences; Tabriz Iran
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