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Nowruzi B, Ahmadi M, Bouaïcha N, Khajerahimi AE, Anvar SAA. Studying the impact of phycoerythrin on antioxidant and antimicrobial activity of the fresh rainbow trout fillets. Sci Rep 2024; 14:2470. [PMID: 38291237 PMCID: PMC10827737 DOI: 10.1038/s41598-024-52985-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Accepted: 01/25/2024] [Indexed: 02/01/2024] Open
Abstract
Marine cyanobacteria present a significant potential source of new bioactive compounds with vast structural diversity and relevant antimicrobial and antioxidant activities. Phycobiliproteins (PBPs) like phycocyanin (PC), phycoerythrin (PE), and water-soluble cyanobacterial photosynthetic pigments, have exhibited strong pharmacological activities and been used as natural food additives. In this study, phycoerythrin (PE) isolated from a marine strain of cyanobacterium Nostoc sp. Ft salt, was applied for the first time as a natural antimicrobial as well as an antioxidant to increase the shelf life of fresh rainbow trout i.e., (Oncorhynchus mykiss) fillets. Fresh trout fillets were marinated in analytical grade PE (3.9 μg/mL) prepared in citric acid (4 mg/mL), and stored at 4 °C and 8 °C for 21 days. Microbiological analysis, antioxidant activity and organoleptic evaluation of both control and treated fish fillets were then statistically compared. The results demonstrated noticeable (P < 0.05) differences in the microbial counts, antioxidant activity, and organoleptic characteristic values between PE-treated and non-treated groups. In addition, we observed that treating fresh fish fillets with a PE solution leads to a significant increase in shelf life by at least 14 days. Consequently, PE could be an alternative to synthetic chemical additives since it does not contain the potentially dangerous residues of the synthetic chemical additives and is thus healthier to the consumers.
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Affiliation(s)
- Bahareh Nowruzi
- Department of Biotechnology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mahsa Ahmadi
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Noureddine Bouaïcha
- Laboratory Ecology, Systematic and Evolution, UMR 8079, Universite Paris-Sud, CNRS, AgroParisTech, University Paris-Saclay, 91405, Orsay, France
| | - Amir Eghbal Khajerahimi
- Department of Aquatic animal health and disease, science and research branch, Islamic Azad University, Tehran, Iran
| | - Seyed Amir Ali Anvar
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
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Poongavanam SS, Subramaniyan V, Sellamuthu PS, Jarugala J, Sadiku ER. Fabrication of Bio-Nanocomposite Packaging Films with PVA, MMt Clay Nanoparticles, CNCs, and Essential Oils for the Postharvest Preservation of Sapota Fruits. Polymers (Basel) 2023; 15:3589. [PMID: 37688215 PMCID: PMC10490128 DOI: 10.3390/polym15173589] [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: 06/10/2023] [Revised: 08/14/2023] [Accepted: 08/19/2023] [Indexed: 09/10/2023] Open
Abstract
Sapota is an important climacteric fruit with limited shelf life. A special system must be employed to extend the shelf life of sapota fruits. In the present study, polyvinyl alcohol (PVA) and montmorillonite clay (MMt)-based bio-nanocomposite films (BNFs) were integrated at various concentrations (2%, 4%, 6%, and 8%) into cellulose nanocrystals (CNCs), produced from garlic peels (GPs). The BNF loaded with 8% CNC has a better crystallinity index and mechanical properties than the other concentrations of CNC. Therefore, the 8% CNC-incorporated BNF (BNF-8) was selected for further packaging studies. The combined effect of BNF-8 with ajwain essential oil (AO) and oregano essential oil (OO) vapors and BNF-8 with carbendazim (commercial fungicide-CARB) were investigated. In this study, the BNF-based packagings are categorized into five types, viz: BNF+8% CNC (BNF-8), BNF-8+AO, BNF-8+OO, BNF-8+CARB and the non-packaged fruits (control). The shelf-life duration, antioxidant activity, firmness, decay index, and sensory quality were evaluated in order to identify the effectiveness of packaging treatment on sapota fruits. BNF-8+CARB, BNF-8+AO, and BNF-8+OO packaging extended the shelf life of sapota fruits to up to 12 days and maintained the overall physiochemical parameters and sensory qualities of the fruits. Therefore, the BNF-8+AO and BNF-8+OO packaging materials are appropriate alternatives to commercial fungicides for the preservation of sapota during postharvest storage.
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Affiliation(s)
- Senthamil Selvi Poongavanam
- Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Potheri, Kattankulathur, Chengalpattu 603203, Tamilnadu, India; (S.S.P.); (V.S.)
| | - Vishnupriya Subramaniyan
- Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Potheri, Kattankulathur, Chengalpattu 603203, Tamilnadu, India; (S.S.P.); (V.S.)
| | - Periyar Selvam Sellamuthu
- Department of Food Process Engineering, Postharvest Research Lab., School of Bioengineering, SRM Institute of Science and Technology, Potheri, Kattankulathur, Chengalpattu 603203, Tamilnadu, India
| | - Jayaramudu Jarugala
- Polymer and Petroleum Group, Material Sciences and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat 785006, Assam, India;
| | - Emmanuel Rotimi Sadiku
- Institute of NanoEngineering Research (INER), Department of Chemical, Metallurgical and Materials Engineering, Pretoria West Campus, Tshwane University of Technology, Staatsartillerie Rd., Pretoria 0183, South Africa;
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Active Packaging Material Based on Immobilized Diatomaceous Earth/Zinc Oxide/High-Density Polyethylene Composite for Sea Food and Products. Polymers (Basel) 2022; 14:polym14235228. [PMID: 36501622 PMCID: PMC9739206 DOI: 10.3390/polym14235228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/21/2022] [Accepted: 11/28/2022] [Indexed: 12/05/2022] Open
Abstract
One of the key factors of supporting the rapidly expanding seafood product industry in terms of quality control is the utilization of active packaging materials. Microorganisms are primarily responsible for the perishability and rapid disintegration of seafood. The incorporation of an inorganic compound, such as silica-based diatomaceous earth (DE), and a metal oxide, such as zinc oxide (ZnO), is proposed to develop active packaging materials with excellent antibacterial activity, minimized fishy odor, and brittleness at subzero temperatures. The mechanical, morphological, and physicochemical properties of these materials were investigated. The results show that the addition of DE/ZnO improved the antibacterial activity of high-density polyethylene (HDPE) samples by up to approximately 95% against both gram-positive and -negative bacteria. Additionally, it enhanced the Izod strength and stability at subzero temperatures of the samples. The odor evaporation test revealed that trimethylamine can be minimized in proportion to increasing DE/ZnO composite concentration. As a result, the development of active packaging materials from DE/ZnO composites is an emerging polymeric packaging technology for seafood products, wherein packaging and seafood quality are linked.
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4
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Şevik R, Denizkara AJ, Akarca G, Atik A, Atik İ. Physicochemical and Microbiological Properties of Common Carp ( Cyprinus carpio) Fillets Marinated with Rosemary and Laurel Essential Oils. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2120790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Ramazan Şevik
- Department of Food Engineering, Faculty of Engineering, Afyon Kocatepe University, Afyonkarahisar, Turkey
| | - Ayşe Janseli Denizkara
- Department of Food Engineering, Faculty of Engineering, Afyon Kocatepe University, Afyonkarahisar, Turkey
| | - Gökhan Akarca
- Department of Food Engineering, Faculty of Engineering, Afyon Kocatepe University, Afyonkarahisar, Turkey
| | - Azize Atik
- Department of Food Engineering, Faculty of Engineering, Afyon Kocatepe University, Afyonkarahisar, Turkey
| | - İ̇lker Atik
- Food Technology Program, Afyon Vocational School, Afyon Kocatepe University, Afyonkarahisar, Turkey
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5
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Characteristics of myoglobin degradation by cold plasma and its pro-oxidative activity on lipid in washed fish muscle. Food Chem 2022; 389:132972. [DOI: 10.1016/j.foodchem.2022.132972] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 03/27/2022] [Accepted: 04/11/2022] [Indexed: 11/18/2022]
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6
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Abarca RL, Medina J, Alvarado N, Ortiz PA, Carrillo López B. Biodegradable gelatin-based films with nisin and EDTA that inhibit Escherichia coli. PLoS One 2022; 17:e0264851. [PMID: 35271631 PMCID: PMC8912256 DOI: 10.1371/journal.pone.0264851] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Accepted: 02/17/2022] [Indexed: 11/18/2022] Open
Abstract
In this study, we developed gelatin-based films for active packaging with the ability to inhibit E. coli. We created these novel biodegradable gelatin-based films with a nisin-EDTA mix. FT-IR, TGA, and SEM analysis showed that nisin interacted with the gelatin by modifying its thermal stability and morphology. The use of nisin (2,500 IU/mL) with concentrations of Na-EDTA (1.052 M stock solution) distributed in the polymer matrix generated a significant decrease in the growth of E. coli when compared to the control. In freshly made films (t0), the growth of E. coli ATCC 25922 was reduced by approximately 3 logarithmic cycles. Two weeks after the films were made, a reduction in antimicrobial activity was observed in approximately 1, 1 and 3 logarithmic cycles of the films with 5%, 10% and 20% of the compound (nisin/Na-EDTA) distributed in the polymer matrix, respectively. This evidences an antimicrobial effect over time. Also, biodegradation tests showed that the films were completely degraded after 10 days. With all these results, an active and biodegradable packaging was successfully obtained to be potentially applied in perishable foods. These biodegradable, gelatin-based films are a versatile active packaging option. Further research on the barrier properties of these films is needed.
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Affiliation(s)
- Romina L. Abarca
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Macul, Santiago, Chile
- * E-mail:
| | - Javiera Medina
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral, Valdivia, Chile
| | - Nancy Alvarado
- Instituto de Ciencias Químicas Aplicadas, Facultad de Ingeniería, Universidad Autónoma de Chile, San Miguel, Santiago, Chile
| | - Pablo A. Ortiz
- Núcleo de Química y Bioquímica, Facultad de Estudios Interdisciplinarios, Universidad Mayor, Santiago, Chile
| | - Bernardo Carrillo López
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral, Valdivia, Chile
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Hussain MA, Sumon TA, Mazumder SK, Ali MM, Jang WJ, Abualreesh MH, Sharifuzzaman S, Brown CL, Lee HT, Lee EW, Hasan MT. Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108244] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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8
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Yavuzer MN, Yavuzer E, Kuley E. Safflower and bitter melon extracts on suppression of biogenic amine formation by fish spoilage bacteria and food borne pathogens. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111398] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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9
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Active packaging technologies for clean label food products: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01024-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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11
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Wang L, Fogliano V, Heising J, Dekker M. The effect of pore size on the diffusion of volatile antimicrobials is a key factor to preserve gelled foods. Food Chem 2021; 351:129316. [PMID: 33647701 DOI: 10.1016/j.foodchem.2021.129316] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 10/22/2022]
Abstract
This study aimed to understand how the microstructure of gelled foods impacts the diffusion of a volatile antimicrobial compound and its efficacy at different depths from the surface. Carvacrol-loaded polylactic acid film was used to inhibit the growth of Pseudomonas fluorescens in WPI-carrageenan gels during storage at 4 °C. The diffusion of antimicrobials was increased in gels having larger average pore size. The antimicrobial efficacy of the antimicrobial packaging was dependent on the diffusion of carvacrol within the gels. The final concentration of carvacrol in the top layer was more than 4 fold higher than that in the middle layer and more than 13-fold higher than that in the bottom layer, resulting in a more effective inhibition in the top layer than those in the middle and bottom layers. Our study demonstrates the importance of considering the diffusion of antimicrobials in solid/semi-solid foods in the antimicrobial packaging design.
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Affiliation(s)
- Li Wang
- Food Quality and Design, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Jenneke Heising
- Food Quality and Design, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Matthijs Dekker
- Food Quality and Design, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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12
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Torabian Kakhki M, Sedaghat N, Mohsenzadeh M. Chemical composition, antioxidative, antibacterial, and time-kill activities of some selected plant essential oils against foodborne pathogenic and spoilage organisms. VETERINARY RESEARCH FORUM : AN INTERNATIONAL QUARTERLY JOURNAL 2020; 11:339-346. [PMID: 33643586 PMCID: PMC7904113 DOI: 10.30466/vrf.2018.91902.2223] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Accepted: 12/29/2018] [Indexed: 06/12/2023]
Abstract
Essential oils (EOs) have been utilized as a growth inhibitor of microorganisms. This study was aimed to recognize the composition, antioxidative, antibacterial, and time-kill activities of Origanum vulgare, Zataria multiflora, Syzygium aromaticum; and Cinnamomum verum EOs against Listeria monocytogenes, Escherichia coli O157:H7, Shewanella putrefaciens and Pseudomonas fluorescens. Gas chromatography-mass spectrometry was used to determine the chemical composition of EOs. Disc diffusion, minimum inhibitory concentration, minimum bactericidal concentration, and time-kill methods were used to determine the antibacterial activity of EOs. The antioxidative activity of EOs were determined by 2, 20-diphenyl-1-picrylhydrazyl radical scavenging and ferric reducing antioxidative power methods. All EOs exhibited antibacterial activity, however, Z. multiflora EO was the most effective followed by O. vulgare EO. The lowest antibacterial activity was observed in C. verum EO. The most sensitive among tested bacteria to Z. multiflora and O. vulgare EOs was E. coli O157:H7 and to S. aromaticum; and C. verum EOs were S. putrefaciens and P. fluorescens, respectively. Z. multiflora and O. vulgare EOs were able to kill 85.00% and 80.00% of the E. coli O157: H7 and S. putrefaciens cells in 4 hr, respectively. The highest antioxidative activity was observed in Z. multiflora EO. The tested EOs showed the highest antioxidative activity at a concentration of 2.00 g L-1. Ferric reducing antioxidant power value of Z. multiflora, O. vulgare, S. aromaticum and C. verum was 2.01 ± 0.03, 1.47 ± 0.04, 1.01 ± 0.03, and 0.66 ± 0.34, respectively. High concentrations of tested EOs showed a decrease in antioxidative activity.
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Affiliation(s)
- Maryam Torabian Kakhki
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran;
| | - Naser Sedaghat
- Department of Food Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Mohammad Mohsenzadeh
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran;
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Wei X, Li Q, Wu C, Sun T, Li X. Preparation, characterization and antibacterial mechanism of the chitosan coatings modified by Ag/ZnO microspheres. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5527-5538. [PMID: 32567068 DOI: 10.1002/jsfa.10605] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 05/09/2020] [Accepted: 06/21/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND To improve the physicochemical and antibacterial properties of coatings, the chitosan (CS) coatings were respectively prepared by a casting method with zinc oxide (ZnO) and silver (Ag)/ZnO microspheres as modifiers. The chemical structures and micromorphology of ZnO, Ag/ZnO microspheres and CS coatings were characterized by X-ray diffraction, Fourier-transform infrared spectroscopy, scanning electron microscopy, transmission electron microscopy and energy dispersive X-ray spectroscopy. Furthermore, using the dominant spoilage bacteria of aquatic products, Shewanella putrefaciens and Pseudomonas aeruginosa, as objects, the antibacterial activities and mechanism of the CS coatings were investigated. RESULTS The results show that ZnO and Ag/ZnO microspheres are dispersed homogeneously in the CS coatings. After modified by ZnO and Ag/ZnO microspheres, the mechanical properties and antibacterial abilities of the CS coatings are improved, and that of 0.5% Ag/ZnO-CS coating is the optimal. For pure CS coating, the bacterial cell membrane is damaged slightly because of the electrostatic interaction between NH3+ of CS and the negative charge on bacterial surface. After treated by ZnO-CS composite coating, the bacterial cell membrane is destroyed badly on account of the earlier-mentioned ion interaction and disturbing the synthesis of high molecular weight total protein. CONCLUSION With regard to Ag/ZnO-CS composite coating, the bacterial cell membrane is damaged seriously and cell contents are completely released due to ion interaction, disturbing the synthesis of high molecular weight total protein and low molecular weight membrane protein. Hence, Ag/ZnO-CS composite coatings are antimicrobial materials and food preservative materials with great potential application. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xuqing Wei
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, China
| | - Qiuying Li
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, China
| | - Chaoling Wu
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, China
- Jiangxi Jiangteng Environmental Testing Technology Co., Ltd., Shangrao, China
| | - Tong Sun
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, China
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Danielski GM, Evangelista AG, Luciano FB, de Macedo REF. Non-conventional cultures and metabolism-derived compounds for bioprotection of meat and meat products: a review. Crit Rev Food Sci Nutr 2020; 62:1105-1118. [DOI: 10.1080/10408398.2020.1835818] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Gabriela Maia Danielski
- Graduate Program in Animal Science, Pontifícia Universidade Católica do Paraná, Curitiba, Paraná, Brazil
- Undergraduate Program in Agronomy, Universidade Federal do Paraná, Curitiba, Paraná, Brazil
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Barnawi H, Masri N, Hussain N, Al-Lawati B, Mayasari E, Gulbicka A, Jervis AJ, Huang MH, Cavet JS, Linton D. RNA-based thermoregulation of a Campylobacter jejuni zinc resistance determinant. PLoS Pathog 2020; 16:e1009008. [PMID: 33064782 PMCID: PMC7592916 DOI: 10.1371/journal.ppat.1009008] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2020] [Revised: 10/28/2020] [Accepted: 09/28/2020] [Indexed: 01/04/2023] Open
Abstract
RNA thermometers (RNATs) trigger bacterial virulence factor expression in response to the temperature shift on entering a warm-blooded host. At lower temperatures these secondary structures sequester ribosome-binding sites (RBSs) to prevent translation initiation, whereas at elevated temperatures they "melt" allowing translation. Campylobacter jejuni is the leading bacterial cause of human gastroenteritis worldwide yet little is known about how it interacts with the host including host induced gene regulation. Here we demonstrate that an RNAT regulates a C. jejuni gene, Cj1163c or czcD, encoding a member of the Cation Diffusion Facilitator family. The czcD upstream untranslated region contains a predicted stem loop within the mRNA that sequesters the RBS to inhibit translation at temperatures below 37°C. Mutations that disrupt or enhance predicted secondary structure have significant and predictable effects on temperature regulation. We also show that in an RNAT independent manner, CzcD expression is induced by Zn(II). Mutants lacking czcD are hypersensitive to Zn(II) and also over-accumulate Zn(II) relative to wild-type, all consistent with CzcD functioning as a Zn(II) exporter. Importantly, we demonstrate that C. jejuni Zn(II)-tolerance at 32°C, a temperature at which the RNAT limits CzcD production, is increased by RNAT disruption. Finally we show that czcD inactivation attenuates larval killing in a Galleria infection model and that at 32°C disrupting RNAT secondary structure to allow CzcD production can enhance killing. We hypothesise that CzcD regulation by metals and temperature provides a mechanism for C. jejuni to overcome innate immune system-mediated Zn(II) toxicity in warm-blooded animal hosts.
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Affiliation(s)
- Heba Barnawi
- The Lydia Becker Institute of Immunology and Inflammation, Faculty of Biology, Medicine, and Health, University of Manchester, Manchester Academic Health Science Centre, Manchester, United Kingdom
| | - Nader Masri
- The Lydia Becker Institute of Immunology and Inflammation, Faculty of Biology, Medicine, and Health, University of Manchester, Manchester Academic Health Science Centre, Manchester, United Kingdom
| | - Natasha Hussain
- The Lydia Becker Institute of Immunology and Inflammation, Faculty of Biology, Medicine, and Health, University of Manchester, Manchester Academic Health Science Centre, Manchester, United Kingdom
| | - Bushra Al-Lawati
- The Lydia Becker Institute of Immunology and Inflammation, Faculty of Biology, Medicine, and Health, University of Manchester, Manchester Academic Health Science Centre, Manchester, United Kingdom
| | - Evita Mayasari
- The Lydia Becker Institute of Immunology and Inflammation, Faculty of Biology, Medicine, and Health, University of Manchester, Manchester Academic Health Science Centre, Manchester, United Kingdom
- Microbiology Department, Faculty of Medicine, Universitas Sumatera Utara, Indonesia
| | - Aleksandra Gulbicka
- The Lydia Becker Institute of Immunology and Inflammation, Faculty of Biology, Medicine, and Health, University of Manchester, Manchester Academic Health Science Centre, Manchester, United Kingdom
| | - Adrian J. Jervis
- The Lydia Becker Institute of Immunology and Inflammation, Faculty of Biology, Medicine, and Health, University of Manchester, Manchester Academic Health Science Centre, Manchester, United Kingdom
- Manchester Centre for Synthetic Biology of Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology, The University of Manchester, Manchester, United Kingdom
| | - Min-Hsuan Huang
- The Lydia Becker Institute of Immunology and Inflammation, Faculty of Biology, Medicine, and Health, University of Manchester, Manchester Academic Health Science Centre, Manchester, United Kingdom
| | - Jennifer S. Cavet
- The Lydia Becker Institute of Immunology and Inflammation, Faculty of Biology, Medicine, and Health, University of Manchester, Manchester Academic Health Science Centre, Manchester, United Kingdom
- * E-mail: (JSC); (DL)
| | - Dennis Linton
- The Lydia Becker Institute of Immunology and Inflammation, Faculty of Biology, Medicine, and Health, University of Manchester, Manchester Academic Health Science Centre, Manchester, United Kingdom
- * E-mail: (JSC); (DL)
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16
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Navarro-Segura L, Ros-Chumillas M, Martínez-Hernández GB, López-Gómez A. A new advanced packaging system for extending the shelf life of refrigerated farmed fish fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4601-4611. [PMID: 32419139 DOI: 10.1002/jsfa.10520] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 05/05/2020] [Accepted: 05/18/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND An innovative pilot-plant packaging was developed and evaluated for applying oregano essential oil (OEO) vapours in conditions of high vacuum for exploring the antimicrobial effect of essential oil vapours applied immediately before packaging of fish fillets. Farmed sea bream (Sparus aurata) fresh fillets have been used as a model for validating this new technology. These fillets, as a refrigerated product under modified atmosphere packaging (MAP), have a relatively short shelf life (12-14 days) mainly due to the fast microbial growth. The effects of conventional OEO dippings [pretreatment dipping (0.1% of OEO) of whole fish (T1) and filleted sea bream (T2)] were compared with the OEO application in vapour phase (67 μL L-1 ) under vacuum (5-10 hPa) immediately before MAP fillet packaging (T3). RESULTS T3/T2 samples showed the lowest microbial growth after 28 days at 4 °C, with loads up to 1/2.6 log units for Enterobacteria/lactic acid bacteria compared to untreated samples. The initial trimethylamine nitrogen (TMA-N) content (2.6 mg kg-1 ) increased in T1 and T2/T3 samples by 9.6 and 6/7 units, respectively, after 28 days. Quality Index Method (QIM) better reflected the fish fillets shelf life than texture and colour measurements. The shelf life of T3/T2 samples was established in at least 28 days (4 °C), while the QIM threshold (6) was exceeded after 7/21 days in untreated/T1 fillets. CONCLUSION The fish shelf life was extended with vapour OEO treatment using this new technology, similarly to OEO dipping treatment, according to QIM, corroborated by the microbial quality and TMA-N contents. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Laura Navarro-Segura
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - María Ros-Chumillas
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
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17
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Xin S, Xiao L, Dong X, Li X, Wang Y, Hu X, Sameen DE, Qin W, Zhu B. Preparation of chitosan/curcumin nanoparticles based zein and potato starch composite films for Schizothorax prenati fillet preservation. Int J Biol Macromol 2020; 164:211-221. [PMID: 32679329 DOI: 10.1016/j.ijbiomac.2020.07.082] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 06/07/2020] [Accepted: 07/09/2020] [Indexed: 10/23/2022]
Abstract
The aim of this study was to develop a zein/potato starch (PS) film based on chitosan nanoparticles incorporated with curcumin (CCN). The CCN film was characterized for encapsulation efficiency, particle size, zeta potential, polydispersity index (PDI), relative release, and DPPH radical scavenging test. Our results showed that the CCN encapsulated effectively curcumin (CUR) (84.8% ± 1.1%) and presented with high oxidation resistance and relative release efficiency. The CCN/zein/PS composite films were round, smooth, and compact. We measured and compared the mechanical properties, oxygen permeability (OP), water vapor permeability (WVP), relative release efficiency, and DPPH radical scavenging properties of the composite films of different mass ratios. We observed that the composite film had good mechanical and barrier properties. Further, we evaluated the preservative efficacy of the composite film on Schizothorax prenati fillets by measuring pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS), hardness, microbial counts, organoleptic characteristics, and other fillet quality parameters. The CCN/zein/PS composite film delayed physicochemical changes in the Schizothorax prenati fillets and prolonged their shelf life by up to 15 days. In conclusion, our work shows that CCN/zein/PS composite film holds promise as a potential bioactive packaging material for Schizothorax prenati fillets.
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Affiliation(s)
- Songlin Xin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; School of Cuisine, Sichuan Tourism University, Chengdu 610100, Sichuan, China
| | - Lan Xiao
- School of Food Science, Sichuan Tourism University, Chengdu 610100, Sichuan, China
| | - Xiuping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xiang Li
- School of Cuisine, Sichuan Tourism University, Chengdu 610100, Sichuan, China
| | - Yue Wang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Xinxin Hu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
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18
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Li Q, Xu J, Zhang D, Zhong K, Sun T, Li X, Li J. Preparation of a bilayer edible film incorporated with lysozyme and its effect on fish spoilage bacteria. J Food Saf 2020. [DOI: 10.1111/jfs.12832] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Qiuying Li
- College of Food Science and Engineering Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Jinxiu Xu
- College of Food Science and Engineering Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Dongdong Zhang
- College of Food Science and Engineering Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Keli Zhong
- College of Food Science and Engineering Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Tong Sun
- College of Food Science and Engineering Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Xuepeng Li
- College of Food Science and Engineering Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Jianrong Li
- College of Food Science and Engineering Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
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19
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Wang Y, Oyaizu K, Nishide H. Allylic hydrocarbon polymers complexed with Fe(II)(salen) as a ultrahigh oxygen-scavenging and active packaging film. PURE APPL CHEM 2020. [DOI: 10.1515/pac-2020-0102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Abstract
Macromolecular metal complexes provide a molecular-based synergy function of organic polymers and combined metal complexes. A new category of macromolecular complexes includes catalytically active metal complexes immobilized by organic polymers containing reactive substrate moieties in their repeating units. Here, we describe the extremely efficient oxidation of allylic hydrocarbon polymers with the attached iron complex catalyst, as well as the efficient oxygen-consumption or oxygen-scavenging function of the matrix polymer film. The less toxic N,N´-di(salicylaldehyde)ethylenediiminatoiron(II) complex was combined with or fixed onto a series of allylic hydrocarbon polymers as both the oxidative substrate and the film matrix, i.e. poly(1,2-butadiene), polynorbornene, poly(5-vinyl-2-norbornene), poly(2,5-norboenadiene), poly(dicyclopentadiene), and poly(5-ethylidene-2-norbornene). Ultra-high oxygen-scavenging capacity up to 300 mL (oxygen gas at STP)/g(film) was achieved, based on the oxidative consumption of the allylic bond (particularly of poly(5-ethylidene-2-norbornene)), which was more than three times that of the previously reported highest oxygen-scavenging polymers. These oxygen-scavenging films are based on the high reactivity of polymer-metal complexes that provides an innovative development in the area of active packaging polymer films that facilitate cost-effective performance, safety, and sustainability.
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Affiliation(s)
- Yu Wang
- Department of Applied Chemistry and Research Institute for Science and Engineering , Waseda University , Tokyo 169–8555 , Japan
| | - Kenichi Oyaizu
- Department of Applied Chemistry and Research Institute for Science and Engineering , Waseda University , Tokyo 169–8555 , Japan
| | - Hiroyuki Nishide
- Department of Applied Chemistry and Research Institute for Science and Engineering , Waseda University , Tokyo 169–8555 , Japan
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20
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Wang Y, Hasegawa Y, Serikawa T, Oyaizu K, Nishide H. Ultrahigh oxygen-scavenging norbornene copolymers bearing imidazolyl iron complexes for fabricating active and sustainable packaging films. Chem Commun (Camb) 2020; 56:964-967. [PMID: 31859299 DOI: 10.1039/c9cc08788e] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A tough and transparent norbornene copolymer film affixing an imidazolyl iron-salen complex catalyst exhibited an ultra-high, humidity-independent, and monthly paced oxygen-scavenging capacity up to 300 mL (oxygen gas at STP)/g(film). The homogeneously dispersed and immobilized iron complex in the polymer matrix catalytically contributed to the exceptionally high-yield oxidative consumption of polymer allylic bonds.
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Affiliation(s)
- Yu Wang
- Department of Applied Chemistry and Research Institute for Science and Engineering, Waseda University, Shinjuku, Tokyo 169-8555, Japan.
| | - Yui Hasegawa
- Department of Applied Chemistry and Research Institute for Science and Engineering, Waseda University, Shinjuku, Tokyo 169-8555, Japan.
| | - Takuma Serikawa
- Department of Applied Chemistry and Research Institute for Science and Engineering, Waseda University, Shinjuku, Tokyo 169-8555, Japan.
| | - Kenichi Oyaizu
- Department of Applied Chemistry and Research Institute for Science and Engineering, Waseda University, Shinjuku, Tokyo 169-8555, Japan.
| | - Hiroyuki Nishide
- Department of Applied Chemistry and Research Institute for Science and Engineering, Waseda University, Shinjuku, Tokyo 169-8555, Japan.
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21
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Effects of alginate coating enriched with tannins on shelf life of cultured rainbow trout (Oncorhynchus mykiss) fillets. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108767] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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22
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Ehsani A, Hashemi M, Afshari A, Aminzare M, Raeisi M, Zeinali T. Effect of different types of active biodegradable films containing lactoperoxidase system or sage essential oil on the shelf life of fish burger during refrigerated storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108633] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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23
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Graphene oxide as a polymeric N-halamine carrier and release platform: Highly-efficient, sustained-release antibacterial property and great storage stability. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2019; 103:109877. [DOI: 10.1016/j.msec.2019.109877] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Revised: 05/08/2019] [Accepted: 06/07/2019] [Indexed: 12/14/2022]
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24
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Tang S, Wang Z, Li W, Li M, Deng Q, Wang Y, Li C, Chu PK. Ecofriendly and Biodegradable Soybean Protein Isolate Films Incorporated with ZnO Nanoparticles for Food Packaging. ACS APPLIED BIO MATERIALS 2019; 2:2202-2207. [DOI: 10.1021/acsabm.9b00170] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Siying Tang
- Department of Physics and Department of Materials Science and Engineering, City University of Hong Kong, Tat Chee Avenue, Kowloon, Hong Kong, China
| | - Zhe Wang
- Food Science and Processing Research Center, Shenzhen University, Shenzhen 518060, China
- Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Kowloon, Hong Kong, China
| | - Wan Li
- Department of Physics and Department of Materials Science and Engineering, City University of Hong Kong, Tat Chee Avenue, Kowloon, Hong Kong, China
| | - Miao Li
- Food Science and Processing Research Center, Shenzhen University, Shenzhen 518060, China
| | - Qiuhong Deng
- Food Science and Processing Research Center, Shenzhen University, Shenzhen 518060, China
| | - Yi Wang
- Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Kowloon, Hong Kong, China
| | - Chengyong Li
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China
| | - Paul K. Chu
- Department of Physics and Department of Materials Science and Engineering, City University of Hong Kong, Tat Chee Avenue, Kowloon, Hong Kong, China
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25
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Huang T, Qian Y, Wei J, Zhou C. Polymeric Antimicrobial Food Packaging and Its Applications. Polymers (Basel) 2019; 11:E560. [PMID: 30960544 PMCID: PMC6473891 DOI: 10.3390/polym11030560] [Citation(s) in RCA: 113] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 03/16/2019] [Accepted: 03/21/2019] [Indexed: 01/02/2023] Open
Abstract
Food corruption and spoilage caused by food-borne pathogens and microorganisms is a serious problem. As a result, the demand for antibacterial drugs in food packaging is growing. In this review, biodegradable and non-biodegradable materials for food packaging are discussed based on their properties. Most importantly, antibacterial agents are essential to inhibit the growth of bacteria in food. To keep food fresh and prolong the shelf life, different kinds of antibacterial agents were used. The composition and application of natural antibacterial agents and synthetic antibacterial agents are discussed. Compared with natural antibacterial agents, synthetic antibacterial agents have the advantages of low cost and high activity, but their toxicity is usually higher than that of natural antibacterial agents. Finally, future development of antimicrobial food packaging is proposed. It is an urgent problem for researchers to design and synthesize antibacterial drugs with high efficiency and low toxicity.
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Affiliation(s)
- Tianqi Huang
- School of Materials Science and Engineering, Tongji University, Shanghai 201804, China.
| | - Yusheng Qian
- School of Materials Science and Engineering, Tongji University, Shanghai 201804, China.
| | - Jia Wei
- Department of Materials Science, Fudan University, Shanghai 200433, China.
| | - Chuncai Zhou
- School of Materials Science and Engineering, Tongji University, Shanghai 201804, China.
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26
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Yin M, Lin X, Ren T, Li Z, Ren X, Huang TS. Cytocompatible quaternized carboxymethyl chitosan/poly(vinyl alcohol) blend film loaded copper for antibacterial application. Int J Biol Macromol 2018; 120:992-998. [DOI: 10.1016/j.ijbiomac.2018.08.105] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2018] [Revised: 08/15/2018] [Accepted: 08/21/2018] [Indexed: 12/20/2022]
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27
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Reductions of Listeria monocytogenes on cold-smoked and raw salmon fillets by UV-C and pulsed UV light. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Singh S, Gaikwad KK, Lee M, Lee YS. Temperature sensitive smart packaging for monitoring the shelf life of fresh beef. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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29
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Synthesis and antimicrobial activities of novel sorbic and benzoic acid amide derivatives. Food Chem 2018; 268:220-232. [PMID: 30064751 DOI: 10.1016/j.foodchem.2018.06.071] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 05/30/2018] [Accepted: 06/14/2018] [Indexed: 01/17/2023]
Abstract
A series of sorbic and benzoic acid amide derivatives were synthesized by conjugating sorbic acid (SAAD, a1-a7) or benzoic acid (BAAD b1-b6) with amino acid esters and their antimicrobial activities were investigated against Escherichia coli, Bacillus subtilis and Staphylococcus aureus, mixed bacteria from rancid milk, Saccharomyces cerevisiae, and Aspergillus niger. The antimicrobial activity of sorbic acid amides was better than that of benzoic acid amides. The minimum inhibitory concentrations (MIC) of compound isopropyl N-[1-oxo-2, 4-hexadien-1-yl]-L-phenylalaninate (a7) were 0.17 mM against B. subtilis, and 0.50 mM against S. aureus, while the MIC values of sorbic acid were more than 2 mM respectively. Also, compound a7 displayed pH-independent antimicrobial activity in the range of pH 5.0-9.0 and was effective at pH 9.0. These results demonstrated that the conjugation of sorbic acid with amino acid esters led to significant improvement of in vitro antimicrobial attributes, but little effect was observed for benzoic acid amide derivatives.
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30
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Antimicrobial and antioxidant properties of polyvinyl alcohol bio composite films containing seaweed extracted cellulose nano-crystal and basil leaves extract. Int J Biol Macromol 2018; 107:1879-1887. [DOI: 10.1016/j.ijbiomac.2017.10.057] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2017] [Revised: 08/30/2017] [Accepted: 10/10/2017] [Indexed: 01/18/2023]
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31
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Thermally buffered corrugated packaging for preserving the postharvest freshness of mushrooms ( Agaricus bispours ). J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.07.013] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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32
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Singh S, Lee M, Gaikwad KK, Lee YS. Antibacterial and amine scavenging properties of silver–silica composite for post-harvest storage of fresh fish. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2017.10.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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33
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Gaikwad KK, Singh S, Lee YS. A new pyrogallol coated oxygen scavenging film and their effect on oxidative stability of soybean oil under different storage conditions. Food Sci Biotechnol 2017; 26:1535-1543. [PMID: 30263690 DOI: 10.1007/s10068-017-0232-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Revised: 07/01/2017] [Accepted: 07/05/2017] [Indexed: 12/24/2022] Open
Abstract
The current study investigates the oxidative stability of soybean oil packaged with an oxygen scavenging film prepared by pyrogallol coating with concentrations of 5, 10, and 20% at 5, 23, and 60 °C and 95 ± 2% RH respectively. The oil stability was evaluated in terms of peroxide, thiobarbituric acid, and p-anisidine then compared with oil packed without the oxygen scavenging film. The results showed that the LDPE/PG 10 and 20% were efficient in the stabilization of soybean oil, even at high temperature. Peroxide, Thiobarbituric acid, and p-anisidine values, the oil samples packed with LDPE/PG films delayed the oil oxidation. The synergetic effect of LDPE/PG films, which can scavenge oxygen from the packaged product thereby slowing the oxidation of fats, was established in the study. The present study confirmed that active packaging could be introduced as a worthy replacement for direct addition of artificial antioxidants to the soybean oil.
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Affiliation(s)
| | - Suman Singh
- Department of Packaging, Yonsei University, Wonju, Gangwon 26493 Korea
| | - Youn Suk Lee
- Department of Packaging, Yonsei University, Wonju, Gangwon 26493 Korea
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34
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Temperature-regulating materials for advanced food packaging applications: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9672-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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35
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Werner BG, Koontz JL, Goddard JM. Hurdles to commercial translation of next generation active food packaging technologies. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.07.007] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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36
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Etxabide A, Uranga J, Guerrero P, de la Caba K. Development of active gelatin films by means of valorisation of food processing waste: A review. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.021] [Citation(s) in RCA: 124] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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37
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Development of antimicrobial polyolefin films containing lauroyl arginate and their use in the packaging of strawberries. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9551-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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38
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Effect of storage conditions on the absorption kinetics of non-metallic oxygen scavenger suitable for moist food packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9470-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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39
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Abstract
In an effort to produce scale-up of edible films, collagen-based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal, and mechanical properties, water vapor permeability (WVP), and oxygen permeability (OP). The microstructures were also evaluated by scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, and decreased E and WVP (P<0.05), but with no obvious effect on OP (P>0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) = 10 : 2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s−1) and better TS (26.49 Mpa), E (64.98%), WVP (1.79 × 10−10 g·cm−1·s−1·Pa−1), and OP (3.77 × 10−5 cm3·m−2·d−1·Pa−1).
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40
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Ahn BJ, Gaikwad KK, Lee YS. Characterization and properties of LDPE film with gallic-acid-based oxygen scavenging system useful as a functional packaging material. J Appl Polym Sci 2016. [DOI: 10.1002/app.44138] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Byung Joon Ahn
- Department of Packaging; Yonsei University; 1 Yonseidae-Gil Wonju Gangwon-Do 220-710 Republic of Korea
| | - Kirtiraj K. Gaikwad
- Department of Packaging; Yonsei University; 1 Yonseidae-Gil Wonju Gangwon-Do 220-710 Republic of Korea
| | - Youn Suk Lee
- Department of Packaging; Yonsei University; 1 Yonseidae-Gil Wonju Gangwon-Do 220-710 Republic of Korea
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41
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Antimicrobial properties of polypropylene films containing AgSiO2, AgZn and AgZ for returnable packaging in seafood distribution. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9363-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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