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Ciaramitaro V, Piacenza E, Paliaga S, Cavallaro G, Badalucco L, Laudicina VA, Chillura Martino DF. Exploring the Feasibility of Polysaccharide-Based Mulch Films with Controlled Ammonium and Phosphate Ions Release for Sustainable Agriculture. Polymers (Basel) 2024; 16:2298. [PMID: 39204519 PMCID: PMC11359579 DOI: 10.3390/polym16162298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2024] [Revised: 08/12/2024] [Accepted: 08/13/2024] [Indexed: 09/04/2024] Open
Abstract
Bio-based polymers are a promising material with which to tackle the use of disposable and non-degradable plastics in agriculture, such as mulching films. However, their poor mechanical properties and the high cost of biomaterials have hindered their widespread application. Hence, in this study, we improved polysaccharide-based films and enriched them with plant nutrients to make them suitable for mulching and fertilizing. Films were produced combining sodium carboxymethyl cellulose (CMC), chitosan (CS), and sodium alginate (SA) at different weight ratios with glycerol and CaCl2 as a plasticizer and crosslinker, respectively, and enriched with ammonium phosphate monobasic (NH4H2PO4). A polysaccharide weight ratio of 1:1 generated a film with a more crosslinked structure and a lower expanded network than that featuring the 17:3 ratio, whereas CaCl2 increased the films' water resistance, thermal stability, and strength characteristics, slowing the release rates of NH4+ and PO43-. Thus, composition and crosslinking proved crucial to obtaining promising films for soil mulching.
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Affiliation(s)
- Veronica Ciaramitaro
- Department of Biological, Chemical, and Pharmaceutical Sciences and Technology (STEBICEF), Università degli Studi di Palermo, Viale delle Scienze Building 17, 90128 Palermo, Italy; (V.C.); (D.F.C.M.)
| | - Elena Piacenza
- Department of Biological, Chemical, and Pharmaceutical Sciences and Technology (STEBICEF), Università degli Studi di Palermo, Viale delle Scienze Building 17, 90128 Palermo, Italy; (V.C.); (D.F.C.M.)
| | - Sara Paliaga
- Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, Viale delle Scienze Building 4, 90128 Palermo, Italy; (S.P.); (L.B.)
| | - Giuseppe Cavallaro
- Department of Physics and Chemistry-Emilio Segrè, Università degli Studi di Palermo, Viale delle Scienze Building 17, 90128 Palermo, Italy;
| | - Luigi Badalucco
- Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, Viale delle Scienze Building 4, 90128 Palermo, Italy; (S.P.); (L.B.)
| | - Vito Armando Laudicina
- Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, Viale delle Scienze Building 4, 90128 Palermo, Italy; (S.P.); (L.B.)
| | - Delia Francesca Chillura Martino
- Department of Biological, Chemical, and Pharmaceutical Sciences and Technology (STEBICEF), Università degli Studi di Palermo, Viale delle Scienze Building 17, 90128 Palermo, Italy; (V.C.); (D.F.C.M.)
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Li C, Song A, Wu Y, Gao Y, Li C. Intelligent double-layer film based on gellan gum/modified anthocyanin/curcumin/sodium alginate/zinc oxide for monitoring shrimp freshness. Int J Biol Macromol 2024; 274:132724. [PMID: 38815946 DOI: 10.1016/j.ijbiomac.2024.132724] [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: 02/27/2024] [Revised: 05/19/2024] [Accepted: 05/27/2024] [Indexed: 06/01/2024]
Abstract
In this study, intelligent double-layer films were prepared using modified black rice anthocyanin (MBRA)-curcumin (CUR)-gellan gum (GG) as the inner indicator layer and sodium alginate (ALG)‑zinc oxide (ZnO) as the outer antimicrobial layer. The bilayer films were successfully prepared, as revealed by scanning electron microscopy, Fourier-transform infrared spectroscopy, and X-ray diffraction measurements. The mechanical characteristics, moisture content, and water vapor resistance of GG-MBRA/CUR1@ALG-ZnO, GG-MBRA/CUR2@ALG-ZnO, and GG-MBRA/CUR3@ALG-ZnO films showed significant enhancement compared to GG-MBRA/CUR3 and ALG-ZnO films. The bilayer films exhibited excellent pH responsiveness and reacted effectively to ammonia. The outer layer significantly improved the antioxidant and antibacterial properties of the inner layer. When the films were applied to shrimp, it was found that the double-layer films not only monitored the freshness of the shrimp in real-time but also were influential in extending the shelf life of the shrimp by about 1 d. Therefore, the double-layer film demonstrated potential as a smart packaging material for real-time monitoring of meat product freshness.
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Affiliation(s)
- Chenyu Li
- College of Home and Art Design, Northeast Forestry University, Harbin 150040, PR China
| | - Anning Song
- College of Home and Art Design, Northeast Forestry University, Harbin 150040, PR China
| | - Yanglin Wu
- College of Home and Art Design, Northeast Forestry University, Harbin 150040, PR China
| | - Yuan Gao
- College of Home and Art Design, Northeast Forestry University, Harbin 150040, PR China
| | - Chunwei Li
- College of Home and Art Design, Northeast Forestry University, Harbin 150040, PR China.
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3
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Akafian F, Shekarchizadeh H. Natural resin as a biosource and bio-based plasticizer for edible resin/ethylcellulose composite film preparation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1105-1116. [PMID: 38562603 PMCID: PMC10981645 DOI: 10.1007/s13197-023-05922-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/05/2023] [Accepted: 12/21/2023] [Indexed: 04/04/2024]
Abstract
Nowadays, finding natural and inexpensive resources that can be easily used to make food films has been considered. Despite the widespread use of synthetic resins, natural resins are rarely used. Opopanax resin (OR) was used in this study as a new biosource to prepare the hydrophobic edible film. Ethylcellulose (EC) was blended well with the resin, allowing the formation of a composite film. Film preparation was possible using different amounts of OR and EC. It was interesting that OR had a plasticizing effect on EC film. While using up to 33% w/w glycerol could not produce an elastic EC film, using only 8.5% w/w OR produced a stiff and flexible EC film with lower water sensitivity. Fourier transform infrared (FTIR) spectroscopy analysis showed that the strength of C-O-C and CH bonds in OR + EC film was higher than in EC film. Despite the higher water sensitivity of OR-based composite films than EC-based composite films, they had lower water vapor permeability (WVP) and higher contact angle due to their smoother and more homogeneous film structures with lower porosity, confirmed by scanning electron microscopy (SEM) images. The mechanical properties showed that the film with the highest resin content had the lowest tensile strength (~ 0.4 MPa) and the higher elongation at break (~ 67%) and, therefore, the highest flexibility. The use of natural resins as a biosource is a promising approach in food packaging to prepare hydrophobic films with desirable mechanical properties.
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Affiliation(s)
- Faezeh Akafian
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156–83111 Iran
| | - Hajar Shekarchizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156–83111 Iran
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Ding ZG, Shen Y, Hu F, Zhang XX, Thakur K, Khan MR, Wei ZJ. Preparation and Characterization of Eugenol Incorporated Pullulan-Gelatin Based Edible Film of Pickering Emulsion and Its Application in Chilled Beef Preservation. Molecules 2023; 28:6833. [PMID: 37836676 PMCID: PMC10574067 DOI: 10.3390/molecules28196833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 09/17/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
The purpose of this study was to develop a composite film composed of eugenol Pickering emulsion and pullulan-gelatin, and to evaluate its preservation effect on chilled beef. The prepared composite film was comprehensively evaluated in terms of the stability of emulsion, the physical properties of the film, and an analysis of freshness preservation for chilled beef. The emulsion size (296.0 ± 10.2 nm), polydispersity index (0.457 ± 0.039), and potential (20.1 ± 0.9 mV) proved the success of emulsion. At the same time, the films displayed good mechanical and barrier properties. The index of beef preservation also indicated that eugenol was a better active ingredient than clove essence oil, which led to the rise of potential of hydrogen, chroma and water content, and effectively inhibited microbial propagation, protein degradation and lipid oxidation. These results suggest that the prepared composites can be used as promising materials for chilled beef preservation.
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Affiliation(s)
- Zhi-Gang Ding
- School of Food Engineering, Anhui Science and Technology University, Fengyang 233100, China
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China (F.H.); (K.T.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Yi Shen
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China (F.H.); (K.T.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Fei Hu
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China (F.H.); (K.T.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Xiu-Xiu Zhang
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China (F.H.); (K.T.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Kiran Thakur
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China (F.H.); (K.T.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China (F.H.); (K.T.)
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
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Souri Z, Hedayati S, Niakousari M, Mazloomi SM. Fabrication of ɛ-Polylysine-Loaded Electrospun Nanofiber Mats from Persian Gum-Poly (Ethylene Oxide) and Evaluation of Their Physicochemical and Antimicrobial Properties. Foods 2023; 12:2588. [PMID: 37444326 DOI: 10.3390/foods12132588] [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: 04/23/2023] [Revised: 06/21/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
In the present study, electrospun nanofiber mats were fabricated by mixing different ratios (96:4, 95:5, 94:6, 93:7, and 92:8) of Persian gum (PG) and poly (ethylene oxide) (PEO). The SEM micrographs revealed that the nanofibers obtained from 93% PG and 7% PEO were bead-free and uniform. Therefore, it was selected as the optimized ratio of PG:PEO for the development of antimicrobial nanofibers loaded with ɛ-Polylysine (ɛ-PL). All of the spinning solutions showed pseudoplastic behavior and the viscosity decreased by increasing the shear rate. Additionally, the apparent viscosity, G', and G″ of the spinning solutions increased as a function of PEO concentration, and the incorporation of ɛ-PL did not affect these parameters. The electrical conductivity of the solutions decreased when increasing the PEO ratio and with the incorporation of ɛ-PL. The X-ray diffraction (XRD) and Fourier-transform infrared (FTIR) spectra showed the compatibility of polymers. The antimicrobial activity of nanofibers against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) was investigated, and the samples loaded with ɛ-PL demonstrated stronger antimicrobial activity against S. aureus.
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Affiliation(s)
- Zahra Souri
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
| | - Seyed Mohammad Mazloomi
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
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6
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Oraç A, Konak Göktepe Ç, Demirci T, Akın N. Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations. JOURNAL OF POLYMERS AND THE ENVIRONMENT 2023. [DOI: 10.1007/s10924-023-02923-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/12/2023] [Indexed: 09/01/2023]
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7
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Hosseini P, Hojjatoleslamy M, Molavi H. Investigation of the mixing ratio of quince seed gum, potato starch and gellan gum on the properties of the resulting film by Mixture Design. Int J Biol Macromol 2023; 237:123869. [PMID: 36871687 DOI: 10.1016/j.ijbiomac.2023.123869] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 01/20/2023] [Accepted: 02/25/2023] [Indexed: 03/06/2023]
Abstract
In this study, the impact of three different biopolymers, namely, quince seed gum, potato starch and gellan gum, at levels of zero to three, on optimizing the biodegradable film was investigated. In order to prepare the mixed edible film, the textural properties of the films, water vapor permeability, water-solubility, transparency, thickness, color parameters, acid solubility and microstructure of the made films were investigated. Numerical optimization of method variables was performed based on the maximum Young's modulus and minimum solubility in water, minimum solubility in acid and minimum water vapor permeability by mixed design, using the Design-Expert software. The results showed that the increase of the quince seed gum directly affected the Young's modulus, tensile strength, elongation to break, solubility in acid, and a* and b* values. However, the rise of the potato starch and gellan gum levels increased the thickness, solubility in water, water vapor permeability, transparency, L* value and Young's modulus, tensile strength, elongation to break, solubility in acid and a* and b* values. The optimal conditions for the production of the biodegradable edible film were selected at the levels of 1.623 %, 1.637 % and 0 % for quince seed gum, potato starch and gellan gum, respectively. The results of scanning electron microscopy showed that the film had more uniformity, coherence and smoothness, as compared to other films studied. The results of this study, thus, showed that there was no statistically significant difference between the predicted and laboratory results (p < 0.05), indicating the good fit of the model designed for producing a quince seed gum/potato starch/gellan gum composite film.
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Affiliation(s)
- Pegah Hosseini
- Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Mohammad Hojjatoleslamy
- Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Energy Research Center, Shahrekord Branch Islamic Azad University, Shahrekord, Iran.
| | - Hooman Molavi
- Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
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8
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Tahsiri Z, Hedayati S, Niakousari M. Improving the functional properties of wild almond protein isolate films by Persian gum and cold plasma treatment. Int J Biol Macromol 2023; 229:746-751. [PMID: 36596371 DOI: 10.1016/j.ijbiomac.2022.12.321] [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: 09/26/2022] [Revised: 12/02/2022] [Accepted: 12/28/2022] [Indexed: 01/01/2023]
Abstract
The application of edible films in food packaging is limited due to their poor functional properties. Cold plasma treatment (CPT) is an emerging technology for the modification of edible films. In this study, edible films were developed from different ratios of wild almond protein isolate (WAPI) and Persian gum (PG). The characterization of films revealed that the sample containing 90 % WAPI and 10 % PG had the highest elongation at break (E), the highest tensile strength (TS), and the lowest water vapor permeability (WVP). Therefore, it was selected as having the best WAPI:PG ratio and exposed to CPT for 5, 10, and 15 min. The results revealed that the application of CPT significantly increased the thickness, TS, and E of edible films, while WVP and solubility were not affected. FTIR spectra showed slight increases in peak intensities at 1628, 1538, and 1400 cm-1. The micrographs revealed that the roughness of composite films increased with increased cold plasma treatment time. In general, edible films treated by CPT for 10 min demonstrated the best functional properties.
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Affiliation(s)
- Zahra Tahsiri
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
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Liang Y, Zhao Y, Sun H, Dan J, Kang Y, Zhang Q, Su Z, Ni Y, Shi S, Wang J, Zhang W. Natural melanin nanoparticle-based photothermal film for edible antibacterial food packaging. Food Chem 2023; 401:134117. [DOI: 10.1016/j.foodchem.2022.134117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 08/17/2022] [Accepted: 09/01/2022] [Indexed: 10/14/2022]
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10
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The role of calcium crosslinking and glycerol plasticizing on the physical and mechanical properties of superabsorbent. JOURNAL OF POLYMER RESEARCH 2023. [DOI: 10.1007/s10965-022-03397-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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11
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Molaei R, Moradi M, Kahyaoğlu LN, Forough M. Application of bacterial nanocellulose decorated with zeolitic imidazolate framework (ZIF-L) as a platform for food freshness monitoring. Int J Biol Macromol 2022; 223:713-721. [PMID: 36372103 DOI: 10.1016/j.ijbiomac.2022.11.051] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 10/15/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
Abstract
Recently, the food freshness indicator (FFI) has garnered great interest from consumers and food producers. A novel FFI based on bacterial nanocellulose (BNC)/zeolitic imidazolate framework-L (ZIF-L) and grape anthocyanins was developed and characterized using field emission scanning electron microscopy, Fourier-transform infrared, X-ray diffraction, water contact angle, and BET techniques. The results confirmed that the BNC fibrils were decorated by in situ growth of ZIF-L, with a 3D flower-shaped structure and randomly multiple sharp-edged petals, and hydroxyl and oxygenated heterocycle aromatic ring functional groups on its surface. The reversibility, color stability performance, and moisture sorption of FFI were studied and its applicability in a two-layer arrangement as a visual freshness monitoring of shrimp and minced beef was evaluated. The FFI was able to distinguish (ΔE > 5) the fresh, medium fresh, and spoiled minced meat and shrimp visually during 10 and 4 days of storage at 4 °C, respectively. Also, monitoring of food chemical and microbiological parameters approved the correlation of food spoilage with the color parameters of FFI. These results confirmed the function of ZIF-L in the fabrication of highly pH-sensitive food intelligent packaging material.
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Affiliation(s)
- Rahim Molaei
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran.
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran.
| | | | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, 06800 Ankara, Turkey
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Nehra A, Biswas D, Siracusa V, Roy S. Natural Gum-Based Functional Bioactive Films and Coatings: A Review. Int J Mol Sci 2022; 24:485. [PMID: 36613928 PMCID: PMC9820387 DOI: 10.3390/ijms24010485] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Edible films and coatings are a current and future food packaging trend. In the food and envi-ronmental sectors, there is a growing need to understand the role of edible packaging and sus-tainability. Gums are polysaccharides of natural origin that are frequently utilized as thickeners, clarifying agents, gelling agents, emulsifiers, and stabilizers in the food sector. Gums come in a variety of forms, including seed gums, mucilage gums, exudate gums, and so on. As a biodegradable and sustainable alternative to petrochemical-based film and coatings, gums could be a promising option. Natural plant gum-based edible packaging helps to ensure extension of shelf-life of fresh and processed foods while also reducing microbiological alteration and/or oxidation processes. In this review, the possible applications of gum-based polymers and their functional properties in development of edible films and coatings, were comprehensively dis-cussed. In the future, technology for developing natural gum-based edible films and coatings might be applied commercially to improve shelf life and preserve the quality of foods.
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Affiliation(s)
- Arushri Nehra
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Deblina Biswas
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Valentina Siracusa
- Department of Chemical Sciences, University of Catania, Viale Andrea Doria 6, 95125 Catania, Italy
| | - Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
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13
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Natural deep eutectic solvent of choline chloride with oxalic or ascorbic acids as efficient starch-based film plasticizers. POLYMER 2022. [DOI: 10.1016/j.polymer.2022.125314] [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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14
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Polysaccharides: Sources, Characteristics, Properties, and Their Application in Biodegradable Films. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3030029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Biodegradable films emerge as alternative biomaterials to conventional packaging from fossil sources, which, in addition to offering protection and increasing the shelf life of food products, are ecologically sustainable. The materials mostly used in their formulation are based on natural polysaccharides, plasticizing agents, and bioactive components (e.g., antimicrobial agents or antioxidants). The formulation of biodegradable films from polysaccharides and various plasticizers represents an alternative for primary packaging that can be assigned to specific food products, which opens the possibility of having multiple options of biodegradable films for the same product. This review describes the main characteristics of the most abundant polysaccharides in nature and highlights their role in the formulation of biodegradable films. The compilation and discussion emphasize studies that report on the mechanical and barrier properties of biodegradable films when made from pure polysaccharides and when mixed with other polysaccharides and plasticizing agents.
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15
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Preparation and Characterization of Yellow Peach Peel/Sodium Alginate/Glycerol Antioxidant Film Applicable for Oil Package. Polymers (Basel) 2022; 14:polym14091693. [PMID: 35566863 PMCID: PMC9105129 DOI: 10.3390/polym14091693] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 04/01/2022] [Accepted: 04/19/2022] [Indexed: 12/29/2022] Open
Abstract
This work was dedicated to improving the utilization rate of yellow peach peel (YPP), with the addition of sodium alginate (SA) and glycerol (G) to prepare a biodegradable antioxidant film. First, the formulation of the film was optimized via response surface methodology (RSM) combined with the multi-index comprehensive evaluation method, considering physical properties including tensile strength (TS), elongation at break (E%), water solution (WS) and light transmittance (T). The RSM results displayed the best process condition was 2.50% of YPP, 0.60% SA and 0.80% of G (based on water) and compared with pure YPP film and YPP-SA film, the optimized (YPP-SA-G) film presented excellent properties with TS of 21.52 MPa, E of 24.8%, T of 21.56% on 600 nm, and WS of 41.61%, the comprehensive evaluation score of the film was 0.700. Furthermore, the films were characterized by Fourier transform infrared (FTIR) spectroscopy, scanning electron microscope (SEM), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). FTIR analysis showed the main interaction of hydrogen between YPP, SA and G make the film has excellent compatibility, and the SEM images displayed that the film was dense and compacted with a little roughness. In addition, the optimized film had excellent thermal stability, suggested by TGA and XRD showed that the film’s crystal structure has been changed significantly when the SA and G were mixed in. The TPC and the ability of DPPH radical scavenging of the YPP-SA-G film was 17.68 mg·g−1 of GAE and 18.65%, then potential packaging applications were evaluated using soybean oil and the YPP-SA-G antioxidant film significantly decreased peroxide value (POV) to delay oil oxidation during storage. Therefore, the YPP-SA-G film is expected to provide a new theoretical basis for the use of food processing by-products and the packaging industry.
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16
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Martínez-Molina EC, Freile-Pelegrín Y, Ovando-Chacón SL, Gutiérrez-Miceli FA, Ruiz-Cabrera MÁ, Grajales-Lagunes A, Luján-Hidalgo MC, Abud-Archila M. Development and characterization of alginate-based edible film from Sargassum fluitans incorporated with silver nanoparticles obtained by green synthesis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01156-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Hosseini F, Miri MA, Najafi M, Soleimanifard S, Aran M. Encapsulation of rosemary essential oil in zein by electrospinning technique. J Food Sci 2021; 86:4070-4086. [PMID: 34392535 DOI: 10.1111/1750-3841.15876] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 07/05/2021] [Accepted: 07/11/2021] [Indexed: 11/28/2022]
Abstract
In this study, rosemary essential oil was encapsulated in zein-electrospun fibers at different concentrations of loading (0%, 2.5%, 5%, and 10% v/v). The chemical composition of rosemary essential oil was determined by GC-MS. The resultant zein-electrospun fibers were characterized by SEM, AFM, XRD, DSC, FTIR, and NMR. After being loaded with the essential oil, the fibers were evaluated for antimicrobial properties by the disc diffusion method against S. aureus (ATCC 1112) and E. coli (ATCC 1330). The release test was studied at pH values of 3 and 7.2 in phosphate buffer for 180 min. The GC-MS indicated that α-pinene occurred as a major compound in rosemary essential oil. Diameters of the zein-electrospun fibers increased in response to higher concentrations of rosemary essential oil. The AFM assay attributed a tubular morphology to the fibers. The physical status of rosemary essential oil in zein-electrospun fibers was determined by X-ray diffraction (XRD). DSC thermograms and FTIR spectra confirmed the existence of the rosemary essential oil in zein-electrospun fibers. FTIR spectra also indicated that adding rosemary essential oil to the fibers affected the secondary structure of zein protein. The NMR study showed that the electrospinning process did not change the secondary structure of zein. Disc diffusion indicated that zein-electrospun mats generated inhibition zones against S. aureus and E. coli. The release test revealed that pH values significantly affect the release of rosemary essential oil from fibers. The results demonstrated how loading zein-electrospun fibers with rosemary essential oil can benefit food packaging. PRACTICAL APPLICATION: In this study, electrospun fibers were produced from food-grade biopolymer to encapsulate rosemary essential oil. This product can be produced at industrial scale as an active food packaging/coating, controlled release, and delivery of the rosemary essential oil to food products and gastrointestinal. Also, it can be considered as a functional food to increase health.
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Affiliation(s)
- Faeghe Hosseini
- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran
| | - Mohammad Amin Miri
- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran.,Electrospinning Research Laboratory, University of Zabol, Zabol, Iran
| | - Mohammadali Najafi
- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran
| | - Sediqeh Soleimanifard
- Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran
| | - Mehdi Aran
- Department of Horticulture and Landscape, Faculty of Agriculture, University of Zabol, Zabol, Iran
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Teixeira SC, Silva RRA, de Oliveira TV, Stringheta PC, Pinto MRMR, Soares NDFF. Glycerol and triethyl citrate plasticizer effects on molecular, thermal, mechanical, and barrier properties of cellulose acetate films. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101202] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Behjati J, Yazdanpanah S. Nanoemulsion and emulsion vitamin D 3 fortified edible film based on quince seed gum. Carbohydr Polym 2021; 262:117948. [PMID: 33838825 DOI: 10.1016/j.carbpol.2021.117948] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 03/12/2021] [Accepted: 03/13/2021] [Indexed: 10/21/2022]
Abstract
In this research, emulsions and nanoemulsions containing two concentrations of vitamin D were added to quince seed gum film and its properties were examined. Incorporation of emulsified oil droplets to the films structure was confirmed by FTIR. It was observed that presence of emulsion and nanoemulsion in the films, increased their thickness, opacity, and hydrophobicity and interaction of the gum chains with water molecules was decreased and so, water vapor permeability, water solubility, and moisture content decreased. Due to the penetration of oil molecules to the chain, the resultant films had higher elongation at break and lower tensile strength. SEM micrographs of samples showed instability of the oil droplets within the matrix. Vitamin content during 14 days of storage showed that it was more stable at lower concentration and in the nanoemulsion compared to emulsion. So, quince seed gum films containing vitamin can be introduces as an ideal edible packaging.
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Affiliation(s)
- Javad Behjati
- Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran
| | - Sedigheh Yazdanpanah
- Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran.
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Khezerlou A, Zolfaghari H, Banihashemi SA, Forghani S, Ehsani A. Plant gums as the functional compounds for edible films and coatings in the food industry: A review. POLYM ADVAN TECHNOL 2021. [DOI: 10.1002/pat.5293] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Arezou Khezerlou
- Students Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Hajar Zolfaghari
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Seyed Alireza Banihashemi
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Samira Forghani
- Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
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21
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On the Use of Persian Gum for the Development of Antiviral Edible Coatings against Murine Norovirus of Interest in Blueberries. Polymers (Basel) 2021; 13:polym13020224. [PMID: 33440825 PMCID: PMC7827901 DOI: 10.3390/polym13020224] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/30/2020] [Accepted: 01/07/2021] [Indexed: 11/29/2022] Open
Abstract
In the last decades, berries have been identified as important vehicles for the transmission of foodborne viruses and different strategies are being explored to eliminate or reduce viral contamination in these fruits. The aim of this work was to develop novel edible coatings with antiviral properties for inactivating and reducing murine norovirus (MNV). Firstly, the effect of gelatin (G) addition on Persian gum (PG) films was studied in terms of microstructural, mechanical, optical, and water barrier properties. The following PG:G ratios were considered: 100:0, 75:25, 50:50, 25:75, and 0:100. Microstructure analysis revealed the compatibility of both hydrocolloids since no phase separation was observed. The addition of G to PG films provided stiffer and more deformable films than pure PG, with lower water vapor permeability values. Specifically, films prepared with 50:50 PG:G ratio presented better mechanical and barrier performance. Interestingly, pure PG showed antiviral activity on murine norovirus, probably due to the presence of some impurities (mainly tannins). Adding allyl isothiocyanate (AITC) enhanced the PG antiviral activity at refrigerated temperatures in blueberries, not being affected by the AITC concentration. This effect was not observed at ambient temperature, probably due to the volatilization of AITC.
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