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Pham BTT, Hoang HNT, Trinh CD, Bui QTP, Phung TK, Nguyen TT. Development of gelatin/agarose active coatings functionalized with Ocimum gratissimum L. essential oil for enhancing storability of 'Booth 7' avocado. Int J Biol Macromol 2023; 253:127516. [PMID: 37866575 DOI: 10.1016/j.ijbiomac.2023.127516] [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: 07/11/2023] [Revised: 09/19/2023] [Accepted: 10/04/2023] [Indexed: 10/24/2023]
Abstract
Novel active coating from gelatin/agarose (GA) functionalized with Ocimum gratissimum L. essential oil (OGO) had been developed as a medium to evaluate their properties before being applied for avocado preservation. The resultant coating films showed enhanced mechanical, water-barrier, bactericidal, antioxidant, and UV-shielding properties by adding OGO. The best tensile strength (2.91 MPa) and flexibility (45.82 %) was found in the GA film containing 5 % (w/w) of OGO (GA-OGO-5). Furthermore, this coating formulation presented moderate antibacterial activities against Listeria, Pseudomonas, Salmonella, and Escherichia. The GA-OGO-5 coating film also divulged the highest hydrophobicity and adequate antioxidant function (30.75 μg/mL) and thus, was chosen to coat on 'Booth 7' avocados by dipping method. The GA-OGO-5 coating layers were to be efficient to decline the respiration rate of avocado during 6-day storage at 25 °C and 64 %RH. Peel color, weight loss (5.22 %), total soluble solids (8.14 %), and solution pH (6.79) at the end of storage also indicated that the GA-OGO-5 coating presented the best effectiveness for enhancing the storability of avocado as compared to uncoated and GA-treated fruit. Therefore, the GA-OGO coating has been considered as an alternative post-harvest technique to enhance the avocado storability and could be further commercialized for industry application.
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Affiliation(s)
- Bao-Tran Tran Pham
- Institute of Technology Application and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam; Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam
| | - Hong-Nhung Thi Hoang
- Faculty of Chemical Engineering, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Viet Nam
| | | | - Quynh Thi Phuong Bui
- Faculty of Chemical Engineering, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Viet Nam
| | - Thanh Khoa Phung
- Department of Chemical Engineering, School of Chemical and Environmental Engineering, International University, Ho Chi Minh City, Viet Nam; Vietnam National University, Ho Chi Minh, Viet Nam
| | - Thuong Thi Nguyen
- Institute of Technology Application and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam; Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Viet Nam.
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Silva DW, Batista FG, Scatolino MV, Mascarenhas ARP, De Medeiros DT, Tonoli GHD, Lazo DAÁ, Caselli FDTR, de Souza TM, Alves Junior FT. Developing a Biodegradable Film for Packaging with Lignocellulosic Materials from the Amazonian Biodiversity. Polymers (Basel) 2023; 15:3646. [PMID: 37688272 PMCID: PMC10490257 DOI: 10.3390/polym15173646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 08/24/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The development of packaging films made from renewable raw materials, which cause low environmental impact, has gained attention due to their attractive properties, which have become an exciting option for synthetic films. In this study, cellulose micro/nanofibrils (MFC/NFC) films were produced with forest residues from the Amazon region and evaluated for their potential to generate alternative packaging to traditional plastic packaging. The MFC/NFC were obtained by mechanical fibrillation from fibers of açaí seeds (Euterpe oleracea), titica vine (Heteropsis flexuosa), and commercial pulps of Eucalyptus sp. for comparison. The fibrillation of the titica vine culminated in higher energy expenditure on raw materials. The açaí films showed a higher tensile strength (97.2 MPa) compared to the titica films (46.2 MPa), which also showed a higher permeability rate (637.3 g day-1 m-2). Films of all raw materials scored the highest in the grease resistance test (n° 12). The films produced in the study showed potential for use in packaging for light and low moisture products due to their adequate physical, mechanical, and barrier characteristics. New types of pre-treatments or fibrillation methods ecologically correct and viable for reducing energy consumption must be developed, mainly for a greater success of titica vine fibrillation at the nanoscale.
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Affiliation(s)
- Danillo Wisky Silva
- Department of Production Engineering, State University of Amapá (UEAP), Post-Graduate Program in Intellectual Property and Technology Transfer for Innovation (PROFNIT), Macapá 68900-070, AP, Brazil; (D.W.S.); (F.T.A.J.)
| | - Felipe Gomes Batista
- Department of Forest Sciences, Federal University of Lavras—UFLA, Lavras 37203-202, MG, Brazil; (F.G.B.); (D.T.D.M.); (G.H.D.T.)
| | - Mário Vanoli Scatolino
- Department of Agronomic and Forest Sciences, Federal Rural University of the Semi-Arid (UFERSA), Mossoró 59625-900, RN, Brazil
| | | | - Dayane Targino De Medeiros
- Department of Forest Sciences, Federal University of Lavras—UFLA, Lavras 37203-202, MG, Brazil; (F.G.B.); (D.T.D.M.); (G.H.D.T.)
| | - Gustavo Henrique Denzin Tonoli
- Department of Forest Sciences, Federal University of Lavras—UFLA, Lavras 37203-202, MG, Brazil; (F.G.B.); (D.T.D.M.); (G.H.D.T.)
| | | | - Francisco de Tarso Ribeiro Caselli
- Department of Forest Sciences, Federal University of Piauí (UFPI), Post-Graduate Program in Intellectual Property and Technology Transfer for Innovation (PROFNIT), Teresina 64049-550, PI, Brazil;
| | - Tiago Marcolino de Souza
- Department of Production Engineering, State University of Amapá (UEAP), Macapá 68900-070, AP, Brazil;
| | - Francisco Tarcísio Alves Junior
- Department of Production Engineering, State University of Amapá (UEAP), Post-Graduate Program in Intellectual Property and Technology Transfer for Innovation (PROFNIT), Macapá 68900-070, AP, Brazil; (D.W.S.); (F.T.A.J.)
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Mutlu N. Effects of grape seed oil nanoemulsion on physicochemical and antibacterial properties of gelatin‑sodium alginate film blends. Int J Biol Macromol 2023; 237:124207. [PMID: 36990416 DOI: 10.1016/j.ijbiomac.2023.124207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 03/10/2023] [Accepted: 03/24/2023] [Indexed: 03/28/2023]
Abstract
The present study aimed to evaluate the impact of incorporating grape seed oil (GSO) nanoemulsion (NE) at varying concentrations into the film matrix on the physicochemical and antimicrobial properties of the resulting films. In this study, ultrasonic treatment was used to prepare GSO-NE, and different levels (2, 4, and 6 %) of nanoemulsioned GSO were incorporated into gelatin (Ge)/sodium alginate (SA)-based films to produce films with improved physical and antibacterial properties. The results revealed that incorporation of GSO-NE at 6 % concentration decreased the tensile strength (TS) and puncture force (PF) significantly (p < 0.05). The whiteness index (WI) of the films decreased from 63.4 to 47.79, while the total color change (ΔE) increased significantly (p < 0.05) with the increase in GSO-NE concentration. Thermogravimetric analysis (TGA) results showed that GSO-NE at different concentrations had improved the thermal stability of Ge/SA-based films. The incorporation of GSO-NE into the films led to the formation of a slightly porous structure. The incorporation of GSO-NE at 4 and 6 % concentrations decreased the water vapor permeability (WVP), moisture content (MC) %, and water solubility (WS) % significantly (p < 0.05). All composite films exhibited hydrophobic surfaces with contact angles θ > 90°. Ge/SA/GSO-NE films were found to be effective against both Gram-positive and Gram-negative bacteria. The prepared active films containing GSO-NE had a high potential for preventing food spoilage in food packaging.
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Liu H, Bai Y, Huang C, Wang Y, Ji Y, Du Y, Xu L, Yu DG, Bligh SWA. Recent Progress of Electrospun Herbal Medicine Nanofibers. Biomolecules 2023; 13:biom13010184. [PMID: 36671570 PMCID: PMC9855805 DOI: 10.3390/biom13010184] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 12/28/2022] [Accepted: 01/09/2023] [Indexed: 01/18/2023] Open
Abstract
Herbal medicine has a long history of medical efficacy with low toxicity, side effects and good biocompatibility. However, the bioavailability of the extract of raw herbs and bioactive compounds is poor because of their low water solubility. In order to overcome the solubility issues, electrospinning technology can offer a delivery alternative to resolve them. The electrospun fibers have the advantages of high specific surface area, high porosity, excellent mechanical strength and flexible structures. At the same time, various natural and synthetic polymer-bound fibers can mimic extracellular matrix applications in different medical fields. In this paper, the development of electrospinning technology and polymers used for incorporating herbal medicine into electrospun nanofibers are reviewed. Finally, the recent progress of the applications of these herbal medicine nanofibers in biomedical (drug delivery, wound dressing, tissue engineering) and food fields along with their future prospects is discussed.
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Affiliation(s)
- Hang Liu
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yubin Bai
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Chang Huang
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Ying Wang
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yuexin Ji
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yutong Du
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Lin Xu
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Deng-Guang Yu
- School of Materials and Chemistry, University of Shanghai for Science and Technology, Shanghai 200093, China
- Correspondence: (D.-G.Y.); (S.W.A.B.)
| | - Sim Wan Annie Bligh
- School of Health Sciences, Caritas Institute of Higher Education, Hong Kong 999077, China
- Correspondence: (D.-G.Y.); (S.W.A.B.)
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Physicochemical and antimicrobial properties of biodegradable films based on gelatin/guar gum incorporated with grape seed oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01726-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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Development of shrimp freshness-monitoring labels by immobilizing black eggplant and black goji berry anthocyanins in different polysaccharide/PVA matrices. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01641-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Comparison of the physical and functional properties of food packaging films containing starch and polyphenols from different varieties of wolfberry. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01534-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Effects of Zedo gum edible coating enriched with microwave-agitated bed extracted bioactive compounds from lemon verbena leaves on oxidative stability of Oncorhynchus mykiss. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01516-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Shen J, Zhang M, Mujumdar AS, Chen J. Effects of High Voltage Electrostatic Field and Gelatin-Gum Arabic Composite Film on Color Protection of Freeze-dried Grapefruit Slices. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02839-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Zubair M, Shahzad S, Hussain A, Pradhan RA, Arshad M, Ullah A. Current Trends in the Utilization of Essential Oils for Polysaccharide- and Protein-Derived Food Packaging Materials. Polymers (Basel) 2022; 14:polym14061146. [PMID: 35335477 PMCID: PMC8950623 DOI: 10.3390/polym14061146] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/04/2022] [Accepted: 03/09/2022] [Indexed: 12/04/2022] Open
Abstract
Essential oils (EOs) have received attention in the food industry for developing biopolymer-derived food packaging materials. EOs are an excellent choice to replace petroleum-derived additives in food packaging materials due to their abundance in nature, eco-friendliness, and superior antimicrobial and antioxidant attributes. Thus far, EOs have been used in cellulose-, starch-, chitosan-, and protein-based food packaging materials. Biopolymer-based materials have lower antioxidant and antibacterial properties in comparison with their counterparts, and are not suitable for food packaging applications. Various synthetic-based compounds are being used to improve the antimicrobial and antioxidant properties of biopolymers. However, natural essential oils are sustainable and non-harmful alternatives to synthetic antimicrobial and antioxidant agents for use in biopolymer-derived food packaging materials. The incorporation of EOs into the polymeric matrix affects their physicochemical properties, particularly improving their antimicrobial and antioxidant properties. EOs in the food packaging materials increase the shelf life of the packaged food, inhibit the growth of microorganisms, and provide protection against oxidation. Essential oils also influence other properties, such as tensile, barrier, and optical properties of the biopolymers. This review article gives a detailed overview of the use of EOs in biopolymer-derived food packaging materials. The innovative ways of incorporating of EOs into food packaging materials are also highlighted, and future perspectives are discussed.
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Affiliation(s)
- Muhammad Zubair
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Sohail Shahzad
- Department of Chemistry, University of Sahiwal, Sahiwal 57000, Pakistan;
| | - Ajaz Hussain
- Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60000, Pakistan;
| | - Rehan Ali Pradhan
- Biopolymer Innovation Head, Yash Pakka Limited, Ayodhya 224135, UP, India;
| | - Muhammad Arshad
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Aman Ullah
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
- Correspondence:
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Features and Methods of Making Nanofibers by Electrospinning, Phase Separation and Self-assembly. JORJANI BIOMEDICINE JOURNAL 2022. [DOI: 10.52547/jorjanibiomedj.10.1.13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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12
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Design and characterization of bio-amine responsive films enriched with colored potato (Black King Kong) anthocyanin for visual detecting pork freshness in cold storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01040-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Paidari S, Zamindar N, Tahergorabi R, Kargar M, Ezzati S, shirani N, Musavi SH. Edible coating and films as promising packaging: a mini review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00979-7] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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