1
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Chen Q, Wang Z, Li H, Xu B. Effects of chitosan-based packaging film crosslinked with nanoencapsulated star anise essential oil and superchilled storage on the quality of rabbit meat patties. Int J Biol Macromol 2024; 271:132402. [PMID: 38754662 DOI: 10.1016/j.ijbiomac.2024.132402] [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: 10/19/2023] [Revised: 05/11/2024] [Accepted: 05/13/2024] [Indexed: 05/18/2024]
Abstract
In this paper, the effects of chitosan film containing star anise essential oil nanofiltration (CFSAO) and superchilled (SC) temperature on the changes of physicochemical and microbiological indexes of rabbit meat patties within 15 days of storage were studied. The total aerobic bacteria counts, malondialdehyde content, protein carbonyl content, total sulfhydryl content, and metmyoglobin content continued to grow throughout the entire experimental period, and the maximum absorption peak at the soret region of myoglobin gradually decreased. Along with the storage time extended, the brightness and redness of rabbit meat significantly decreased (P < 0.05), while the yellowness significantly increased (P < 0.05). The results of storage experiments showed that chitosan composite films and SC temperature had good inhibition on lipid oxidation, myoglobin oxidation and degradation, sulfhydryl content reduction, and microbial growth of rabbit meat after 15 days of storage, and could slow down the change of rabbit meat color.
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Affiliation(s)
- Qiqi Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Zhaoming Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Huale Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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2
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Dakhili S, Yekta R, Zade SV, Mohammadi A, Hosseini SM, Shojaee-Aliabadi S. Release kinetic modeling of Satureja Khuzestanica Jamzad essential oil from fish gelatin/succinic anhydride starch nanocomposite films: The effects of temperature and nanocellulose concentration. Food Chem 2024; 439:138152. [PMID: 38070232 DOI: 10.1016/j.foodchem.2023.138152] [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] [Received: 05/01/2023] [Revised: 11/13/2023] [Accepted: 12/03/2023] [Indexed: 01/10/2024]
Abstract
Fish gelatin (FG) and octenyl succinic anhydride starch (OSAS) composite films loaded with 1, 2, 3 and 4 wt% bacterial nanocellulose (BNC) and Satureja Khuzestanica Jamzad essential oil (SKEO) were achieved successfully and their physicochemical and release properties were investigated. The results revealed that incorporation of BNC improved the tensile strength which was associated with FE-SEM, FTIR and XRD. Moreover, this study focused on the release modeling of SKEO in 4, 25 and 37 °C from nanocomposite films using different release kinetic and Arrhenius models. Also, analysis of variance-simultaneous component analysis (ASCA) and exploratory data visualization by principal component analysis (PCA) were carried out to investigate the effects of two controlled factors. Consequently, the Peleg model showed the best fitting of experimental data. The activation energies decreased by increasing the BNC concentration. This research demonstrated the nanocomposite film containing SKEO would be a suitable candidate for active food packaging.
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Affiliation(s)
- Samira Dakhili
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Reza Yekta
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Somaye Vali Zade
- Halal Research Center of IRI, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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3
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Ahmed S, Janaswamy S, Yadav MP. Biodegradable films from the lignocellulosic fibers of wheat straw biomass and the effect of calcium ions. Int J Biol Macromol 2024; 264:130601. [PMID: 38442836 DOI: 10.1016/j.ijbiomac.2024.130601] [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: 11/28/2023] [Revised: 02/22/2024] [Accepted: 03/01/2024] [Indexed: 03/07/2024]
Abstract
Plastics are hazardous to human health, and plastic waste results in environmental pollution and ecological catastrophe. Biobased polymers from renewable sources have recently become promising for developing biodegradable packaging films. Among them, lignocellulosic residue from agricultural biomass is inexpensive, renewable, and biodegradable. This study aims to develop biodegradable films using lignocellulosic residue from wheat straw biomass. The methodology is a green process that solubilizes lignocellulosic chains using Zn2+ ions and crosslinks with Ca2+ ions of different concentrations (200-800 mM). The results reveal that the increase of Ca2+ ions significantly decreases moisture content, water solubility, water vapor permeability, transparency, and elongation of films. The tensile strength is recorded as 6.61 ± 0.07 MPa with the addition of 800 mM of CaCl2, which is approximately 2.5 times higher than commercial polyethylene films. Around 90 % of films biodegrade within a month in soil containing 20 % moisture content. Overall, lignocellulosic residue from wheat straw biomass could be an excellent replacement for synthetic polymer to fabricate strong, transparent, and biodegradable plastic films.
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Affiliation(s)
- Shafaet Ahmed
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA.
| | - Madhav P Yadav
- Sustainable Biofuels and Co-Products Research Unit, Eastern Regional Research Center, ARS, USDA, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
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4
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Cheng J, Velez FJ, Singh P, Cui L. Fabrication, characterization, and application of pea protein-based edible film enhanced by oregano essential oil (OEO) micro- or nano-emulsion. Curr Res Food Sci 2024; 8:100705. [PMID: 38435279 PMCID: PMC10907380 DOI: 10.1016/j.crfs.2024.100705] [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: 11/28/2023] [Revised: 02/05/2024] [Accepted: 02/18/2024] [Indexed: 03/05/2024] Open
Abstract
Pea protein isolate (PPI)-based active films were prepared by incorporating 0.5 %, 1.0 %, or 2.0 % of oregano essential oil (OEO), either in the form of micro-emulsion (MOEO) or nano-emulsion (NOEO). The particle size and polydispersity index of OEO droplets were 2755.00 nm and 0.63 for MOEO, and 256.30 nm and 0.20 for NOEO. The surface and cross-sectional SEM results revealed the presence of holes and internal pores within the film upon the addition of OEO. The molecular interaction between PPI and OEO was confirmed by FTIR. The addition of OEO significantly increased film thickness, decreased water contact angle, and imparted a more yellow color. At a low concentration (0.5 %), the addition of OEO significantly improved the water vapor barrier and mechanical properties of the film. However, at higher concentrations, these film properties were significantly weakened. Additionally, the film antimicrobial properties were assessed after OEO addition. In vitro inhibition zone results indicated that a 2.0 % addition of OEO significantly suppressed the growth of three Salmonella strains [Salmonella Typhimurium (ATCC14028), Salmonella Infantis 94-1, and Salmonella Enteritidis PT-30]. Application of pea protein-based film with 2.0 % OEO on chicken breast demonstrated significant reduction in microbial count. Our results further showed that reducing the particle size of OEO from micrometer-scale to nanometer-scale in the PPI film matrix did not significantly alter film properties or antimicrobial activities. The study demonstrated that the antibacterial film based on pea protein and OEO is an innovative food packing material for prohibiting bacteria growth on poultry products.
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Affiliation(s)
- Jingjing Cheng
- Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, 32306, USA
| | - Frank J. Velez
- Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, 32306, USA
| | - Prashant Singh
- Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, 32306, USA
| | - Leqi Cui
- Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, 32306, USA
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Mouhoub A, Guendouz A, El Alaoui-Talibi Z, Ibnsouda Koraichi S, Er Raouan S, Delattre C, El Modafar C. Preparation of bioactive film based on chitosan and essential oils mixture for enhanced preservation of food products. Int J Biol Macromol 2024; 259:129396. [PMID: 38219942 DOI: 10.1016/j.ijbiomac.2024.129396] [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: 11/11/2023] [Revised: 12/29/2023] [Accepted: 01/08/2024] [Indexed: 01/16/2024]
Abstract
Recently, the concept of biodegradable and bioactive packaging and surface coating has become a trend. In this work, the bioactive films of chitosan were elaborated following the casting method. Contrary to the films containing the Cinnamomum zeylanicum Blume, Thymus satureioides Cosson, and Syzygium aromaticum essential oils (EOs) mixtures, the control film was thin, colorless, and showed high moisture content, swelling degree, and elongation at break. Concerning the physicochemical parameters, the incorporation of the EOs mixtures minimized the hydrophobicity of the material (θw < 65°) and modified randomly its surface free energy components (γ-; γ+; γLW). The theoretical prediction of Aspergillus sp. and Rhizopus sp. adherence to the chitosan-based films was relatively correlated to the experimental results (r = -0.601). The latter showed that 6.80 % and 19.02 % of the control film surface was covered by Aspergillus sp. and Rhizopus sp. spores, respectively. In contrast, no fungal adherence was noticed in the case of the film incorporating the triple EOs mixture. These promising results revealed that chitosan film containing C. zeylanicum, T. satureioides, and S. aromaticum EOs mixtures could be utilized as a surface coating or bioactive packaging in the food industry.
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Affiliation(s)
- Anouar Mouhoub
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, URL-CNRST 05), Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco.
| | - Amine Guendouz
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, URL-CNRST 05), Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco.
| | - Zainab El Alaoui-Talibi
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, URL-CNRST 05), Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco.
| | - Saad Ibnsouda Koraichi
- Laboratoire de Biotechnologie Microbienne et Molécules Bioactives, Faculté des Sciences et Techniques, Université Sidi Mohamed Ben Abdellah-Fès, Fès, Morocco.
| | - Safae Er Raouan
- Laboratoire de Biotechnologie Microbienne et Molécules Bioactives, Faculté des Sciences et Techniques, Université Sidi Mohamed Ben Abdellah-Fès, Fès, Morocco.
| | - Cédric Delattre
- Université Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut Pascal, F-63000 Clermont-Ferrand, France; Institut Universitaire de France (IUF), 1 Rue Descartes, 7500 Paris, France.
| | - Cherkaoui El Modafar
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, URL-CNRST 05), Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco.
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6
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Panwar A, Kumar V, Dhiman A, Thakur P, Sharma V, Sharma A, Kumar S. Nanoemulsion based edible coatings for quality retention of fruits and vegetables-decoding the basics and advancements in last decade. ENVIRONMENTAL RESEARCH 2024; 240:117450. [PMID: 37875173 DOI: 10.1016/j.envres.2023.117450] [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: 03/21/2023] [Revised: 10/11/2023] [Accepted: 10/17/2023] [Indexed: 10/26/2023]
Abstract
Fruits and vegetables (F&V) are highly perishable and have important contributions to nutritional and economic sustainability. Although the developing nations have shown an immense increase in the production of horticultural commodities, the post-harvest losses are significant and have an adverse impact on the resources, economy, and environment as well. Nanoemulsion-based carriers are recognized for their diversity, natural origin, and immense potential to restrict losses while boosting the functional attributes of produce. The recent findings attest to nanoemulsions potential for extending the shelf life, managing quality, and reducing the losses of the perishables for sustainable livelihood of the farmers. However, further studies are required to evaluate the biological fate, safety, or potential toxicity of the nanoemulsion-based edible coatings. This review precisely focuses on various matrices used in the production of nanoemulsions, fabrication methods, characterization techniques, and the use of natural emulsifiers instead of chemicals. The future research focus stresses on developing low-cost fabrication techniques for nanoemulsion, improvement of the transmission properties i. e gas transmission rate (GTR), water vapor transmission rate (WVTR), and enhancing the performance of monolayer, bilayer, and other composite nanoemulsion base films. This beyond reducing the postharvest losses shall also restrict burden of the food waste management and related environmental issues at the same time.
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Affiliation(s)
- Anika Panwar
- Department of Food Science & Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan HP, 173230, India
| | - Vikas Kumar
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana. Punjab, 141027, India
| | - Atul Dhiman
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana. Punjab, 141027, India
| | - Priyanka Thakur
- Department of Food Science & Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan HP, 173230, India
| | - Vishal Sharma
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan (HP), 173229, India
| | - Ajay Sharma
- Department of Chemistry Career Point University Hamirpur, Hamirpur, HP, 176041, India
| | - Satish Kumar
- Department of Food Science & Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan HP, 173230, India.
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7
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Chaudhari AK, Das S, Dwivedi A, Dubey NK. Application of chitosan and other biopolymers based edible coatings containing essential oils as green and innovative strategy for preservation of perishable food products: A review. Int J Biol Macromol 2023; 253:127688. [PMID: 37890742 DOI: 10.1016/j.ijbiomac.2023.127688] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 10/16/2023] [Accepted: 10/24/2023] [Indexed: 10/29/2023]
Abstract
Deterioration of perishable foods due to fungal contamination and lipid peroxidation are the most threatened concern to food industry. Different chemical preservatives have been used to overcome these constrains; however their repetitive use has been cautioned owing to their negative impact after consumption. Therefore, attention has been paid to essential oils (EOs) because of their natural origin and proven antifungal and antioxidant activities. Many EO-based formulations have been in use but their industrial-scale application is still limited, possibly due to its poor solubility, vulnerability towards oxidation, and aroma effect on treated foods. In this sense, active food packaging using biopolymers could be considered as promising approach. The biopolymers can enhance the stability and effectiveness of EOs through controlled release, thus minimizes the deterioration of foods caused by fungal pathogens and oxidation without compromising their sensory properties. This review gives a concise appraisal on latest advances in active food packaging, particularly developed from natural polymers (chitosan, cellulose, cyclodextrins etc.), characteristics of biopolymers, and current status of EOs. Then, different packaging and their effectiveness against fungal pathogens, lipid-oxidation, and sensory properties with recent previous works has been discussed. Finally, effort was made to highlights their safety and commercialization aspects towards market solutions.
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Affiliation(s)
- Anand Kumar Chaudhari
- Department of Botany, Rajkiya Mahila Snatkottar Mahavidyalaya, Ghazipur, Uttar Pradesh 233001, India.
| | - Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, West Bengal 713104, India
| | - Awanindra Dwivedi
- National Centre for Disease Control, Ministry of Health and Family Welfare, New Delhi 110054, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
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8
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Ren X, Wang N, Meng X, Zhang Z. Performance analysis and structural characterization of flaxseed gum/chitosan/cinnamaldehyde composite films. BMC Chem 2023; 17:168. [PMID: 38012742 PMCID: PMC10683121 DOI: 10.1186/s13065-023-01054-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 10/09/2023] [Indexed: 11/29/2023] Open
Abstract
The low mechanical strength, water deficiency, and oxidative protection of organic membranes impede their use as food-grade packaging materials. Cinnamaldehyde (CIN) tends to lose its activity owing to its instability. In this study, CIN was added to flaxseed gum (FG)/chitosan (CS) films prepared in a "sandwich" structure. The influence of CIN dosage on the properties of the composite films was studied, and the film formation mechanism of the membrane was explored. The elongation at break, water vapor permeability, oxygen permeability, and light transmittance of the composite film with 1.5% CIN were lower than those of the FG/CS/FG film. Supplementation of the composite membrane with CIN generated new hydrogen bonds, electrostatic interactions, and C-O-C bonds, which converted the structure of the composite film into a sheet and increased its crystallinity without markedly affecting its thermal stability. Therefore, CIN is an extremely useful additive for improving the applicability of flaxseed gum/CS membranes as food-grade packaging films.
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Affiliation(s)
- Xuejiao Ren
- College of Food and Health, Jinzhou Medical University, Jinzhou, China
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou, China
- College of Food, Shenyang Agricultural University, Shenyang, China
| | - Na Wang
- College of Food and Health, Jinzhou Medical University, Jinzhou, China
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou, China
| | - Xin Meng
- College of Food and Health, Jinzhou Medical University, Jinzhou, China.
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou, China.
| | - Zhen Zhang
- College of Food and Health, Jinzhou Medical University, Jinzhou, China.
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou, China.
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9
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Shaukat MN, Nazir A, Fallico B. Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications. Antioxidants (Basel) 2023; 12:2015. [PMID: 38001868 PMCID: PMC10669910 DOI: 10.3390/antiox12112015] [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: 10/23/2023] [Revised: 11/15/2023] [Accepted: 11/16/2023] [Indexed: 11/26/2023] Open
Abstract
Ginger is an herbaceous and flowering plant renowned for its rhizome, which is widely employed as both a spice and an herb. Since ancient times, ginger has been consumed in folk medicine and traditional cuisines for its favorable health effects. Different in vitro and in vivo studies have disclosed the advantageous physiological aspects of ginger, primarily due to its antioxidant, anti-inflammatory, antimicrobial, and anti-carcinogenic properties. These health-promoting features are linked to the variety of bioactive compounds that are present in ginger. Following the advancement in consumer awareness and the industrial demand for organic antioxidants and functional ingredients, the application of ginger and its derivatives has been broadly investigated in a wide range of food products. The prominent features transmitted by ginger into different food areas are antioxidant and nutraceutical values (bakery); flavor, acceptability, and techno-functional characteristics (dairy); hedonic and antimicrobial properties (beverages); oxidative stability, tenderization, and sensorial attributes (meat); and shelf life and sensorial properties (film, coating, and packaging). This review is focused on providing a comprehensive overview of the tendencies in the application of ginger and its derivatives in the food industry and concurrently briefly discusses the beneficial aspects and processing of ginger.
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Affiliation(s)
- Muhammad Nouman Shaukat
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 100, 95123 Catania, Italy;
| | - Akmal Nazir
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates;
| | - Biagio Fallico
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 100, 95123 Catania, Italy;
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10
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Weerapol Y, Manmuan S, Chuenbarn T, Limmatvapirat S, Tubtimsri S. Nanoemulsion-Based Orodispersible Film Formulation of Guava Leaf Oil for Inhibition of Oral Cancer Cells. Pharmaceutics 2023; 15:2631. [PMID: 38004609 PMCID: PMC10675713 DOI: 10.3390/pharmaceutics15112631] [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: 10/10/2023] [Revised: 11/07/2023] [Accepted: 11/13/2023] [Indexed: 11/26/2023] Open
Abstract
Among natural sources, guava leaf oil (GLO) has emerged as a potential anticancer agent. However, its limited water solubility poses a significant challenge for its use. Oil-in-water nanoemulsions are used to address the limitation of water solubility of GLO prior to its incorporation into orodipersible films. Nanoemulsions containing GLO:virgin coconut oil (VCO) at a ratio of 50:50 to 70:30 presented a small droplet size of approximately 50 nm and a relatively low zeta potential. GLO:VCO at a ratio of 70:30 was selected for incorporation into sodium alginate film at various concentrations ranging from 1% to 30% w/w. Tensile strength and elongation at break relied on the concentration of nanoemulsions as well as the internal structure of films. Fourier transform infrared spectroscopy revealed that GLO was compatible with sodium alginate. Film containing 2% w/w of nanoemulsions (2G_ODF) exhibited effective in vitro antioral cancer activity, with an IC50 of 62.49 ± 6.22 mg/mL; furthermore, its anticancer activity showed no significant difference after storage at 25 °C for 1 year. Moreover, 2G_ODF at IC60 arrested colony formation and cell invasion. There is also evidence that cell death occurred via apoptosis, as indicated by nuclear fragmentation and positive Annexin-V staining. These findings highlight the potential of orodispersible films containing GLO nanoemulsions as a prospective oral anticancer agent.
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Affiliation(s)
- Yotsanan Weerapol
- Faculty of Pharmaceutical Sciences, Burapha University, Chonburi 20131, Thailand; (Y.W.); (S.M.); (T.C.)
| | - Suwisit Manmuan
- Faculty of Pharmaceutical Sciences, Burapha University, Chonburi 20131, Thailand; (Y.W.); (S.M.); (T.C.)
| | - Tiraniti Chuenbarn
- Faculty of Pharmaceutical Sciences, Burapha University, Chonburi 20131, Thailand; (Y.W.); (S.M.); (T.C.)
| | - Sontaya Limmatvapirat
- Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand;
| | - Sukannika Tubtimsri
- Faculty of Pharmaceutical Sciences, Burapha University, Chonburi 20131, Thailand; (Y.W.); (S.M.); (T.C.)
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11
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He J, Hadidi M, Yang S, Khan MR, Zhang W, Cong X. Natural food preservation with ginger essential oil: Biological properties and delivery systems. Food Res Int 2023; 173:113221. [PMID: 37803539 DOI: 10.1016/j.foodres.2023.113221] [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: 05/12/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
Recently, the increasing demand from consumers for preservative-free or naturally preserved foods has forced the food industry to turn to natural herbal and plant-derived preservatives rather than synthetic preservatives to produce safe foods. Essential oils derived from ginger (Zingiber officinale Roscoe) are widely known for their putative health-promoting bioactivities, and this paper covers their extraction methods, chemical composition, and antibacterial and antioxidant activities. Especially, the paper reviews their potential applications in food preservation, including nanoemulsions, emulsions, solid particle encapsulation, and biodegradable food packaging films/coatings. The conclusion drawn is that ginger essential oil can be used not only for direct food preservation but also encapsulated using various delivery forms such as nanoemulsions, Pickering emulsions, and solid particle encapsulation to improve its release control ability. The film of encapsulated ginger essential oil has been proven to be superior to traditional methods in preserving foods such as bread, meat, fish, and fruit.
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Affiliation(s)
- Jinman He
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; School of Life Sciences, Hainan University, Haikou 570228, PR China
| | - Milad Hadidi
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Siyuan Yang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Xinli Cong
- School of Life Sciences, Hainan University, Haikou 570228, PR China.
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12
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Luangapai F, Iwamoto S. Influence of blending and layer-by-layer assembly methods on chitosan-gelatin composite films enriched with curcumin nanoemulsion. Int J Biol Macromol 2023; 249:126061. [PMID: 37524290 DOI: 10.1016/j.ijbiomac.2023.126061] [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] [Received: 03/22/2023] [Revised: 07/27/2023] [Accepted: 07/28/2023] [Indexed: 08/02/2023]
Abstract
In this study, gelatin (GE) was composited with chitosan films (CH) and chitosan films incorporated with curcumin nanoemulsion (CH-CNE) through blending and layer-by-layer (LbL) assembly in order to overcome the physical limitations of the chitosan and its incorporated films. Furthermore, the distinctive effects of blending and LbL assembly on the physicochemical parameters of the composite films were assessed. The composite LbL films incorporated with GE exhibited improvement of water vapor barrier, tensile strength, solubility, which contributed to the enhanced antioxidant activity from the single components. By contrast, the composite films of the blending method exhibited greater elongation at break and increased swelling degree. Additionally, the films containing the nanoemulsion exhibited reduced light transmission and increased opacity. The thermal properties indicating the thermal stability and compatibility interactions of the composite films were examined by the glass transition temperature (Tg). Results revealed that the distinctive behavior of the Tg was affected by the compositing method. The LbL films exhibited substantially increased Tg, indicating enhanced thermal stability. The results indicated that the composited films formed via the LbL assembly attained better physicochemical properties and thermal stability, implying higher compatible film than the blending.
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Affiliation(s)
- Fakfan Luangapai
- Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan
| | - Satoshi Iwamoto
- Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan; Department of Applied Life Science, Faculty of Applied Biological Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
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13
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Al-Musawi MH, Khoshkalampour A, Adnan Shaker Al-Naymi H, Farooq Shafeeq Z, Pourvatan Doust S, Ghorbani M. Optimization and characterization of carrageenan/gelatin-based nanogel containing ginger essential oil enriched electrospun ethyl cellulose/casein nanofibers. Int J Biol Macromol 2023; 248:125969. [PMID: 37494989 DOI: 10.1016/j.ijbiomac.2023.125969] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 07/10/2023] [Accepted: 07/22/2023] [Indexed: 07/28/2023]
Abstract
This study aimed to evaluate the effects of nano-gels containing ginger essential oil (GEO) (NGs) made from gelatin and carrageenan gum on ethyl cellulose/casein nano-fibers (NFs). For this purpose, the mechanical, thermal, morphological, antibacterial, antioxidant, hemocompatibility, and biocompatibility properties of the NFs were assessed. It was observed that incorporating NGs into ethyl cellulose/casein NFs improved their morphology, porosity, mechanical properties, and thermal stability. Analysis of the SEM images revealed that adding NGs resulted in NFs with appropriate morphology, devoid of beads, and smaller diameters. The NFs containing NGs exhibited favorable antioxidant properties and inhibited the growth of Escherichia coli and Staphylococcus aureus. Cell viability studies demonstrated that none of the NFs were toxic to normal cells (Human umbilical vein endothelial cells (HUVEC)) and exhibited hemocompatibility. Considering these properties, ethyl cellulose/casein NFs containing NGs and GEO can be utilized as food packaging materials.
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Affiliation(s)
- Mastafa H Al-Musawi
- Department of Clinical Laboratory Sciences, College of Pharmacy, Mustansiriyah University, Baghdad, Iraq
| | - Ali Khoshkalampour
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hanan Adnan Shaker Al-Naymi
- Department of Chemistry, College of Education for Pure Science/Ibn Al-Haitham, University of Baghdad, Baghdad, Iraq
| | - Zainab Farooq Shafeeq
- Department of Clinical Laboratory Sciences, College of Pharmacy, Mustansiriyah University, Baghdad, Iraq
| | - Sepideh Pourvatan Doust
- Department of Food Science and Technology, Sciences and Researches Branch, Islamic Azad University, Tehran, Iran
| | - Marjan Ghorbani
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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14
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Mao S, Li F, Zhou X, Lu C, Zhang T. Characterization and sustained release study of starch-based films loaded with carvacrol: A promising UV-shielding and bioactive nanocomposite film. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2023]
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15
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Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review. Polymers (Basel) 2023; 15:polym15020396. [PMID: 36679276 PMCID: PMC9864592 DOI: 10.3390/polym15020396] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 12/23/2022] [Accepted: 01/09/2023] [Indexed: 01/14/2023] Open
Abstract
Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films and coatings is gaining attention in terms of applications in the food industry. To enhance the antimicrobial and antioxidant properties of chitosan, a vast variety of plant extracts have been incorporated to meet consumer demands for more environmentally friendly and synthetic preservative-free foods. This review provides knowledge about the antioxidant and antibacterial properties of chitosan films and coatings enriched with natural extracts as well as their applications in various food products and the effects they had on them. In a nutshell, it has been demonstrated that chitosan can act as a coating or packaging material with excellent antimicrobial and antioxidant properties in addition to its biodegradability, biocompatibility, and non-toxicity. However, further research should be carried out to widen the applications of bioactive chitosan coatings to more foods and industries as well was their industrial scale-up, thus helping to minimize the use of plastic materials.
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16
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Glycerol ginger extract addition to edible coating formulation for preventing oxidation and fungal spoilage of stored walnuts. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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17
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Tkaczewska J, Jamróz E, Kasprzak M, Zając M, Pająk P, Grzebieniarz W, Nowak N, Juszczak L. Edible Coatings Based on a Furcellaran and Gelatin Extract with Herb Addition as an Active Packaging for Carp Fillets. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02952-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Abstract
This is the first such study in which a gelatin extract obtained from carp skins enriched with dry herbs (thyme or rosemary) has been prepared. Extracts prepared in such a manner were added to furcellaran coatings. Coatings were tested for their mechanical properties and the obtained results showed that the control coatings, and those with the addition of rosemary, had the best strength-related parameters. A new ready-to-cook product was evaluated with regard to the preservative effects of carp skin gelatin coatings containing rosemary and thyme extracts in terms of pH, biogenic amine formulation, microbial changes and sensorial characteristics. The coatings with added rosemary proved effective in inhibiting the formation of biogenic amines, and slowing down the microbial deterioration of carp fillets (reduction by 0.53 and 0.29 log cfu/g). The evaluated herb coatings changed the characteristic taste of fish. Interestingly, the coatings emphasized the natural saltiness of fish meat.
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Bhowmik S, Agyei D, Ali A. Bioactive chitosan and essential oils in sustainable active food packaging: Recent trends, mechanisms, and applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Robust stability and antimicrobial activity of d-limonene nanoemulsion by sodium caseinate and high pressure homogenization. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Kumar H, Ahuja A, Kadam AA, Rastogi VK, Negi YS. Antioxidant Film Based on Chitosan and Tulsi Essential Oil for Food Packaging. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02938-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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21
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Wang X, Wang W, Hu X, Zhu X, Wang L, Zhang N, Yu D. Structural and physical properties of soybean protein isolate films with ohmic heating treatment: Impacts of electric field. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Ivane NMA, Elysé FKR, Haruna SA, Pride N, Richard E, Foncha AC, Dandago MA. The anti-oxidative potential of ginger extract and its constituent on meat protein isolate under induced Fenton oxidation. J Proteomics 2022; 269:104723. [PMID: 36096434 DOI: 10.1016/j.jprot.2022.104723] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 05/31/2022] [Accepted: 09/06/2022] [Indexed: 10/14/2022]
Abstract
Ginger extract has been reported to possess antioxidant properties. However, components isolated from ginger have been rarely reported to inhibit oxidation. Herein, the antioxidant properties of ginger and purified components derived from it (6-gingerol, zingerone, rutin, quercetin, and kaempferol) were confirmed by using HPLC and were further used to investigate its effect on lamb meat. Myofibrillar proteins isolated (MPI) from lamb meat were incubated with ginger and its constituents under induced Fenton oxidation (1.0 mmol/L FeCl3, 0.1 mmol/L Asc, and 20 mmol/L H2O2) for 1, 3,5, and 7 h. Incubating meat protein isolate in the absence of ginger extract or its components resulted in a substantial drop in sulfhydryl groups, an increase in protein carbonyl content, and a corresponding increase in TBARS content. However, ginger extract and its constituents demonstrated antioxidant properties, which might be attributed to their hydroxyl groups and suitable solubilizing side chains. Overall, ginger extract exhibited the highest antioxidant capabilities of all treated samples, suggesting that ginger extracts may be used as a natural antioxidant in meat and lipid/protein-containing processed products. SIGNIFICANCE OF THE STUDY: Ginger extract is also frequently used as a herbal medicine due to its anti-inflammatory, anti-cancer, and antibacterial qualities. Nonvolatile pungent chemicals found in ginger, such as gingerol, shogaols, paradols, and zingerone, as well as kaempferol, rutin, and other phenolic compounds, have been confirmed in ginger extract and have been shown to have antioxidant action driven by free radical elimination. Despite these findings, ginger extract and its pure constituent components have seldom been shown to have the ability to slow protein and lipid oxidation in meat and meat-related products. The effect of ginger extracts on the oxidative stability of myofibriller protein isolate has never been investigated. Exploiting the phenolic content of ginger extract may result in a discovery that would have a huge influence on both the ginger and meat industries as well as other food processing sectors. The first aim of our study was to confirm the presence of six selected phenolic compounds (rutin, kaempferol, 6-gingerol, zingerone, naringenin, and quercetin) in ginger as reported by literature, and the second objective was to determine the efficacy of ginger extracts and its purified constituents on myofibrillar protein isolate treated under induced Fenton oxidation.
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Affiliation(s)
- Ngouana Moffo A Ivane
- College of Technology, Department of Food Science and Technology, University of Bamenda, P.O. Box 39, Bambili, NW Region, Cameroon; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Fopa Kue Roméo Elysé
- College of Technology, Department of Food Science and Technology, University of Bamenda, P.O. Box 39, Bambili, NW Region, Cameroon.
| | - Suleiman A Haruna
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; Department of Food Science and Technology, Kano University of Science and Technology, Wudil, P.M.B 3244, Kano, Kano State, Nigeria
| | - Ngwasiri Pride
- College of Technology, Department of Food Science and Technology, University of Bamenda, P.O. Box 39, Bambili, NW Region, Cameroon
| | - Ejoh Richard
- College of Technology, Department of Food Science and Technology, University of Bamenda, P.O. Box 39, Bambili, NW Region, Cameroon
| | - Anuanwen Claris Foncha
- College of Technology, Department of Food Science and Technology, University of Bamenda, P.O. Box 39, Bambili, NW Region, Cameroon
| | - Munir Abba Dandago
- Department of Food Science and Technology, Kano University of Science and Technology, Wudil, P.M.B 3244, Kano, Kano State, Nigeria
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23
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Cheng H, Chen L, McClements DJ, Xu H, Long J, Zhao J, Xu Z, Meng M, Jin Z. Recent advances in the application of nanotechnology to create antioxidant active food packaging materials. Crit Rev Food Sci Nutr 2022; 64:2890-2905. [PMID: 36178259 DOI: 10.1080/10408398.2022.2128035] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Nanotechnology is being used to create innovative food packaging systems that can inhibit the oxidation of foods, thereby improving their quality, safety, and shelf life. These nano-enabled antioxidant packaging materials may therefore increase the healthiness and sustainability of the food supply chain. Recent progress in the application of nanotechnology to create antioxidant packaging materials is reviewed in this paper. The utilization of nanoparticles, nanofibers, nanocrystals, and nanoemulsions to incorporate antioxidants into these packaging materials is highlighted. The application of nano-enabled antioxidant packaging materials to preserve meat, seafood, fruit, vegetable, and other foods is then discussed. Finally, future directions and challenges in the development of this kind of active packaging material are highlighted to stimulate new areas of future research. Nanotechnology has already been used to create antioxidant packaging materials that inhibit oxidative deterioration reactions in foods, thereby prolonging their shelf life and reducing food waste. However, the safety, cost, efficacy, and scale-up of this technology still needs to be established before it will be commercially viable for many applications.
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Affiliation(s)
- Hao Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Guangdong Licheng Detection Technology Co, Ltd, Zhongshan, China
| | | | - Hao Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co, Ltd, Zhongshan, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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24
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Han J, Jiang J, Wang Q, Li P, Zhu B, Gu Q. Current Research on the Extraction, Functional Properties, Interaction with Polyphenols, and Application Evaluation in Delivery Systems of Aquatic-Based Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11844-11859. [PMID: 36112349 DOI: 10.1021/acs.jafc.2c04325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Globally, aquatic processing industries pay great attention to the production of aquatic proteins for the fulfillment of the nutritive requirements of human beings. Aquatic protein can replace terrestrial animal protein due to its high protein content, complete amino acids, unique flavor, high quality and nutritional value, and requirements of religious preferences. Due to the superior functional properties, an aquatic protein based delivery system has been proposed as a novel candidate for improving the absorption and bioavailability of bioactive substances, which might have potential applications in the food industry. This review outlines the extraction techniques for and functional properties of aquatic proteins, summarizes the potential modification technologies for interaction with polyphenols, and focuses on the application of aquatic-derived protein in delivery systems as well as their interaction with the gastrointestinal tract (GIT). The extraction techniques for aquatic proteins include water, salt, alkali/acid, enzyme, organic solvent, and ultrasound-assisted extraction. The quality and functionality of the aquatic proteins could be improved after modification with polyphenols via covalent or noncovalent interactions. Furthermore, some aquatic protein based delivery systems, such as emulsions, gels, films, and microcapsules, have been reported to enhance the absorption and bioavailability of bioactive substances by in vitro GIT, cell, and in vivo animal models. By promoting comprehensive understanding, this review is expected to provide a real-time reference for developing functional foods and potential food delivery systems based on aquatic-derived proteins.
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Affiliation(s)
- Jiarun Han
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Jialan Jiang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Qi Wang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Ping Li
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Beiwei Zhu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Qing Gu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
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25
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Nie X, Zhang R, Cheng L, Zhu W, Li S, Chen X. Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108805] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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26
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Structure, physical and antioxidant properties of quinoa protein /hsian-tsao gum composite biodegradable active films. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112985] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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27
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Contini LRF, Zerlotini TDS, Brazolin IF, Santos JWS, Silva MF, Lopes PS, Sampaio KA, Carvalho RA, Venturini AC, Yoshida CMP. Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16136] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Luana Roland Ferreira Contini
- Institute of Environmental, Chemical and Pharmaceutical Science UNIFESP – Federal São Paulo University Diadema Brazil
| | - Thais de Souza Zerlotini
- Institute of Environmental, Chemical and Pharmaceutical Science UNIFESP – Federal São Paulo University Diadema Brazil
| | - Isadora Fernandes Brazolin
- Institute of Environmental, Chemical and Pharmaceutical Science UNIFESP – Federal São Paulo University Diadema Brazil
| | - Jackson Wesley Silva Santos
- Institute of Environmental, Chemical and Pharmaceutical Science UNIFESP – Federal São Paulo University Diadema Brazil
| | - Mariangela Fátima Silva
- Institute of Environmental, Chemical and Pharmaceutical Science UNIFESP – Federal São Paulo University Diadema Brazil
- IFSC – Federal Institute of Education, Science, and Technology of Santa Catarina São Miguel do Oeste Brazil
| | - Patrícia Santos Lopes
- Institute of Environmental, Chemical and Pharmaceutical Science UNIFESP – Federal São Paulo University Diadema Brazil
| | | | | | - Anna Cecília Venturini
- Institute of Environmental, Chemical and Pharmaceutical Science UNIFESP – Federal São Paulo University Diadema Brazil
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28
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Khezerlou A, Tavassoli M, Alizadeh Sani M, Mohammadi K, Ehsani A, McClements DJ. Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials. Polymers (Basel) 2021; 13:polym13244399. [PMID: 34960949 PMCID: PMC8707388 DOI: 10.3390/polym13244399] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 12/07/2021] [Accepted: 12/11/2021] [Indexed: 12/25/2022] Open
Abstract
There is great interest in developing biodegradable biopolymer-based packaging materials whose functional performance is enhanced by incorporating active compounds into them, such as light blockers, plasticizers, crosslinkers, diffusion blockers, antimicrobials, antioxidants, and sensors. However, many of these compounds are volatile, chemically unstable, water-insoluble, matrix incompatible, or have adverse effects on film properties, which makes them difficult to directly incorporate into the packaging materials. These challenges can often be overcome by encapsulating the active compounds within food-grade nanoparticles, which are then introduced into the packaging materials. The presence of these nanoencapsulated active compounds in biopolymer-based coatings or films can greatly improve their functional performance. For example, anthocyanins can be used as light-blockers to retard oxidation reactions, or they can be used as pH/gas/temperature sensors to produce smart indicators to monitor the freshness of packaged foods. Encapsulated botanical extracts (like essential oils) can be used to increase the shelf life of foods due to their antimicrobial and antioxidant activities. The resistance of packaging materials to external factors can be improved by incorporating plasticizers (glycerol, sorbitol), crosslinkers (glutaraldehyde, tannic acid), and fillers (nanoparticles or nanofibers). Nanoenabled delivery systems can also be designed to control the release of active ingredients (such as antimicrobials or antioxidants) into the packaged food over time, which may extend their efficacy. This article reviews the different kinds of nanocarriers available for loading active compounds into these types of packaging materials and then discusses their impact on the optical, mechanical, thermal, barrier, antioxidant, and antimicrobial properties of the packaging materials. Furthermore, it highlights the different kinds of bioactive compounds that can be incorporated into biopolymer-based packaging.
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Affiliation(s)
- Arezou Khezerlou
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
| | - Milad Tavassoli
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
| | - Mahmood Alizadeh Sani
- Food Safety and Hygiene Division, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
- Correspondence: (A.E.); (D.J.M.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence: (A.E.); (D.J.M.)
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29
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Subbuvel M, Kavan P. Development and investigation of antibacterial and antioxidant characteristics of poly lactic acid films blended with neem oil and curcumin. J Appl Polym Sci 2021. [DOI: 10.1002/app.51891] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Mohan Subbuvel
- Department of Production Engineering National Institute of Technology Tiruchirappalli Tiruchirappalli India
| | - Panneerselvam Kavan
- Department of Production Engineering National Institute of Technology Tiruchirappalli Tiruchirappalli India
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30
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Nanoemulsion of cinnamon essential oil Co-emulsified with hydroxypropyl-β-cyclodextrin and Tween-80: Antibacterial activity, stability and slow release performance. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101232] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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31
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Rahman L, Goswami J. Recent development on physical and biological properties of chitosan-based composite films with natural extracts: A review. J BIOACT COMPAT POL 2021. [DOI: 10.1177/08839115211014218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Being credited with the most extensively studied polysaccharide polymer and promising candidate for versatile applications, chitosan has proved to be a standalone material with loads of diversified properties in various structural forms such as blends and composites. Considering the abundance of this biopolymer and its non-toxic nature, exploiting chitosan offers two-folded benefits – environment friendliness and fabrication as per the need. Alkaline deacetylation of chitin produces chitosan as a polymer that can be tuned to a great extent as per the requirement by altering the degree of deacetylation (DDA) and molecular weight (MW). This biopolymer has been widely investigated for potential application in the food and biomedical fields due to its antimicrobial and antibacterial properties. Chitosan based composite films incorporated with different natural extracts have shown significant enhancement in the physical and biological activities as reported by different studies. The current study reviews recent developments and investigations of chitosan based biocomposite films incorporated with different natural extracts emphasizing on the improvement of physical and biological properties and its applications.
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Affiliation(s)
- Lutfor Rahman
- Department of Chemistry, Assam Engineering College, Guwahati, AS, India
| | - Jutika Goswami
- Department of Chemistry, Assam Engineering College, Guwahati, AS, India
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