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Yu Y, Gong M, Wang S, Wang X, Liu Y, Huang D, Guan H, Liu H, Chen Y, Jiang Y, Li D. Pectin-based cinnamon essential oil Pickering emulsion film with two-sided differential wettability: A major role in the spatial distribution of microdroplets. Int J Biol Macromol 2024; 277:133727. [PMID: 39084975 DOI: 10.1016/j.ijbiomac.2024.133727] [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: 03/11/2024] [Revised: 07/02/2024] [Accepted: 07/05/2024] [Indexed: 08/02/2024]
Abstract
Pickering emulsions have attracted much attention as a novel emulsifying technology. This research to explore Zein-Citrus pectin nanoparticles stabilized cinnamon essential oil (CEO) Pickering emulsion (ZCCPEs) for constructing Pickering emulsion edible film (PEF). Unlike traditional research, which focuses on antibacterial and antioxidant activities, our research examined the physical properties of PEF, specifically changes in wettability. The results show that PEF has better transparency and tensile strength than the pectin alone direct emulsion film (PAEF), and the spatial distribution of Pickering emulsion droplets gives different wettability on both sides of PEF. The partially hydrophobic upside has important application value in food packaging. At the same time, the PEF is biodegradable and environmentally non-polluting. The edible film loaded with essential oils, developed based on the Pickering stabilization mechanism in this study, possesses several desirable characteristics for potential used as bioactive packaging films in food applications.
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Affiliation(s)
- Yitian Yu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Min Gong
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Shuyi Wang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Xinyue Wang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yiyan Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Dongjie Huang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Hui Guan
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Hui Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yannan Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
| | - Yang Jiang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
| | - Dapeng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
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2
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Yarahmadi A, Dousti B, Karami-Khorramabadi M, Afkhami H. Materials based on biodegradable polymers chitosan/gelatin: a review of potential applications. Front Bioeng Biotechnol 2024; 12:1397668. [PMID: 39157438 PMCID: PMC11327468 DOI: 10.3389/fbioe.2024.1397668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Accepted: 07/04/2024] [Indexed: 08/20/2024] Open
Abstract
Increased mass manufacturing and the pervasive use of plastics in many facets of daily life have had detrimental effects on the environment. As a result, these worries heighten the possibility of climate change due to the carbon dioxide emissions from burning conventional, non-biodegradable polymers. Accordingly, biodegradable gelatin and chitosan polymers are being created as a sustainable substitute for non-biodegradable polymeric materials in various applications. Chitosan is the only naturally occurring cationic alkaline polysaccharide, a well-known edible polymer derived from chitin. The biological activities of chitosan, such as its antioxidant, anticancer, and antimicrobial qualities, have recently piqued the interest of researchers. Similarly, gelatin is a naturally occurring polymer derived from the hydrolytic breakdown of collagen protein and offers various medicinal advantages owing to its unique amino acid composition. In this review, we present an overview of recent studies focusing on applying chitosan and gelatin polymers in various fields. These include using gelatin and chitosan as food packaging, antioxidants and antimicrobial properties, properties encapsulating biologically active substances, tissue engineering, microencapsulation technology, water treatment, and drug delivery. This review emphasizes the significance of investigating sustainable options for non-biodegradable plastics. It showcases the diverse uses of gelatin and chitosan polymers in tackling environmental issues and driving progress across different industries.
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Affiliation(s)
- Aref Yarahmadi
- Department of Biology, Khorramabad Branch, Islamic Azad University, Khorramabad, Iran
| | - Behrooz Dousti
- Department of Biology, Khorramabad Branch, Islamic Azad University, Khorramabad, Iran
| | - Mahdi Karami-Khorramabadi
- Department of Mechanical Engineering, Khorramabad Branch, Islamic Azad University, Khorramabad, Iran
| | - Hamed Afkhami
- Cellular and Molecular Research Centre, Qom University of Medical Sciences, Qom, Iran
- Nervous System Stem Cells Research Center, Semnan University of Medical Sciences, Semnan, Iran
- Department of Medical Microbiology, Faculty of Medicine, Shahed University, Tehran, Alborz, Iran
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3
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Corrêa-Filho LC, Santos Junior JRD, Ramos AV, Martinazzo AP, Habert AC, Carvalho CWPD, Soares AG, Tonon RV, Cabral LMC. Chitosan-based nanocomposite films with carnauba wax, rosin resin, and zinc oxide nanoparticles. Food Res Int 2024; 188:114475. [PMID: 38823838 DOI: 10.1016/j.foodres.2024.114475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 03/19/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
This work aimed to develop edible emulsion-based barriers in the form of chitosan composite films, with a focus on assessing the impacts of carnauba wax, rosin resin, and zinc oxide nanoparticles on their properties. Six films were produced by casting using chitosan as polymer base and glycerol as plasticizer. Acetic acid and polysorbate 80 were also used to facilitate the dissolution and mixing of the components. The six filmogenic solutions contained chitosan at 1.2% w/v, wax or resin content with 0 or 0.6% m/v and ZnO with 0 or 0.05% m/v. The dried films were characterized according to their chemical, barrier, mechanical, thermal and optical properties. All treatments resulted in flexible films. Chitosan films appeared smoother and more uniform under SEM imaging, while carnauba wax films displayed roughness due to their hydrophobic nature. Wax and resin films were less transparent and water soluble than the chitosan-only films. On the other hand, the addition of ZnO in the formulations increased the solubility of the films. The sorption degree was in line with the solubility results, i.e., films with ZnO presented higher sorption degree and solubility values. All treatments showed low or non-light UV transmission, indicating that the films provide good barrier to UV light. In the visible light region, films of resin with ZnO showed the lowest transmittance values, hence offering a good barrier to visible light. Among the evaluated films, chitosan, and resin films with ZnO nanoparticles were more rigid and resistant to deformation. Overall, films produced with rosin resin and ZnO nanoparticles showed potential improvements in barrier, mechanical, thermal, and optical properties, mainly due to their low water solubility, good UV protection and low permeability to water vapor and oxygen, which are suitable for using in formulations, intended to produce edible films and coatings.
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Affiliation(s)
| | | | - Andresa Viana Ramos
- Nanotechnology Engineering Program, COPPE, Federal University of Rio de Janeiro, 21941-972 Rio de Janeiro, RJ, Brazil
| | - Ana Paula Martinazzo
- Department of Agribusiness Engineering, Federal Fluminense University, 27255-125 Volta Redonda, RJ, Brazil
| | - Alberto Claudio Habert
- Nanotechnology Engineering Program, COPPE, Federal University of Rio de Janeiro, 21941-972 Rio de Janeiro, RJ, Brazil; Chemical Engineering Program, COPPE, Federal University of Rio de Janeiro, 21941-972 Rio de Janeiro, RJ, Brazil
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Akhter R, Masoodi FA, Wani TA. Chitosan, gelatin and pectin based bionanocomposite films with rosemary essential oil as an active ingredient for future foods. Int J Biol Macromol 2024; 272:132813. [PMID: 38825276 DOI: 10.1016/j.ijbiomac.2024.132813] [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: 06/27/2023] [Revised: 05/23/2024] [Accepted: 05/30/2024] [Indexed: 06/04/2024]
Abstract
Bionanocomposite films of three biopolymers including chitosan, gelatin, and pectin incorporated with rosemary essential oil (REO) were developed and characterized in terms of their physical, structural, mechanical, morphological, antioxidant, and antimicrobial properties. Incorporation of REO showed an increased hydrophobic nature thus, improved water vapor transmission rate (WVTR), tensile strength (TS), elongation-at-break (EAB), and thermal stability significantly (P ≤ 0.05) as compared to the control films. The addition of REO leads to more opaque films with relatively increased microstructural heterogeneity, resulting in an increase in film opacity. Fourier transform infrared spectroscopy (FTIR) and particle size revealed that REO incorporation exhibits high physicochemical stability in chitosan, gelatin, and pectin bionanocomposite films. Incorporation of REO exhibited the highest inhibitory activity against the tested pathogenic strains (Bacillus subtilis and Escherichia coli). Furthermore, the addition of REO increased the inhibitory activity of films against ABTS and DPPH free radicals. Therefore, chitosan, gelatin, and pectin-based bionanocomposite films containing REO as food packaging could act as a potential barrier to extending food shelf life.
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Affiliation(s)
- Rehana Akhter
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu and Kashmir, India.
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu and Kashmir, India
| | - Touseef Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu and Kashmir, India.
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Lindi AM, Gorgani L, Mohammadi M, Hamedi S, Darzi GN, Cerruti P, Fattahi E, Moeini A. Fenugreek seed mucilage-based active edible films for extending fresh fruit shelf life: Antimicrobial and physicochemical properties. Int J Biol Macromol 2024; 269:132186. [PMID: 38723815 DOI: 10.1016/j.ijbiomac.2024.132186] [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: 03/19/2024] [Revised: 04/26/2024] [Accepted: 05/06/2024] [Indexed: 05/30/2024]
Abstract
Trigonella foenum-graecum, known as fenugreek, belongs to the leguminous family of wild growth in Western Asia, Europe, the Mediterranean, and Asia; its ripe seeds contain a pool of bioactive substances with great potential in the food industry and medicine. In this study, fenugreek seed mucilage (FSM) was extracted and characterized in its structural properties by X-ray diffraction, nuclear magnetic resonance, and high-performance liquid chromatography. Then, the applicability of FSM as an antimicrobial agent was demonstrated via the development of novel, active, edible FSM-based biofilms containing carboxymethyl cellulose and rosemary essential oil (REO). Incorporating REO in the biofilms brought about specific changes in Fourier-transform infrared spectra, affecting thermal degradation behavior. Scanning electron microscopy and atomic force microscopy morphography showed an even distribution of REO and smoother surfaces in the loaded films. Besides, the solubility tests evidenced a reduction in water solubility with increasing REO concentration from 1 to 3 wt%. The biological assay evidenced the antimicrobial activity of REO-loaded biofilms against Staphylococcus aureus and Escherichia coli. Finally, whole apples were dip-coated with FSM-based solutions to showcase future edible systems. The REO-loaded biofilms extended the shelf life of apples to 30 days, demonstrating their potential for sustainable and active coatings.
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Affiliation(s)
- Ali Mohammadi Lindi
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148 Babol, Iran
| | - Leila Gorgani
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148 Babol, Iran
| | - Maedeh Mohammadi
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148 Babol, Iran
| | - Sepideh Hamedi
- Department of Bio-refinery, Faculty of New Technologies Engineering, Shahid Beheshti University, Tehran, Iran
| | - Ghasem Najafpour Darzi
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148 Babol, Iran
| | - Pierfrancesco Cerruti
- Institute for Polymers, Composites and Biomaterials (IPCB) - CNR, Via Gaetano Previati, 1/E, 23900 Lecco, Italy
| | - Ehsan Fattahi
- Research Group of Fluid Dynamics, Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Arash Moeini
- Research Group of Fluid Dynamics, Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany.
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6
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Khatami N, Guerrero P, Martín P, Quintela E, Ramos V, Saa L, Cortajarena AL, de la Caba K, Camarero-Espinosa S, Abarrategi A. Valorization of biological waste from insect-based food industry: Assessment of chitin and chitosan potential. Carbohydr Polym 2024; 324:121529. [PMID: 37985106 DOI: 10.1016/j.carbpol.2023.121529] [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: 08/03/2023] [Revised: 09/21/2023] [Accepted: 10/23/2023] [Indexed: 11/22/2023]
Abstract
Edible mealworms can be farmed to produce high-quality nutrients and proteins, useful as ingredients in human and animal foods. During this process biological waste is produced. This work explores the usage of the biological waste as source to produce chitin and chitosan with different potential applications. Different waste fractions were processed, and the feasibility of chitin isolation was assessed. Chitosan was derived, and films were fabricated and tested for intended uses. Data indicate that biopolymers with different properties can be obtained from multiple biological waste fractions. All samples show antibacterial activity, while chitosan films derived from molt show interesting properties for packaging purposes. Films also trigger the expression of anti-inflammatory phenotype markers in macrophage cells, which may be useful for tissue engineering implantation purposes. Altogether, biological waste from insect farming can be used to extract chitin and chitosan with different properties, and therefore, suitable for different applications.
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Affiliation(s)
- Neda Khatami
- Center for Cooperative Research in Biomaterials (CIC biomaGUNE), Basque Research and Technology Alliance (BRTA), 20014 Donostia-San Sebastian, Spain; POLYMAT, University of Basque Country UPV/EHU, Donostia/San Sebastián 20018, Gipuzkoa, Spain
| | - Pedro Guerrero
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain; BCMaterials, Basque Center for Materials, Applications and Nanostructures, UPV/EHU Science Park, 48940 Leioa, Spain
| | - Pablo Martín
- Center for Cooperative Research in Biomaterials (CIC biomaGUNE), Basque Research and Technology Alliance (BRTA), 20014 Donostia-San Sebastian, Spain
| | | | - Viviana Ramos
- Noricum SL, Avda. Fuente Nueva 14, nave 3, 28703 San Sebastián de los Reyes, Madrid, Spain
| | - Laura Saa
- Center for Cooperative Research in Biomaterials (CIC biomaGUNE), Basque Research and Technology Alliance (BRTA), 20014 Donostia-San Sebastian, Spain
| | - Aitziber L Cortajarena
- Center for Cooperative Research in Biomaterials (CIC biomaGUNE), Basque Research and Technology Alliance (BRTA), 20014 Donostia-San Sebastian, Spain; IKERBASQUE, Basque Foundation for Science, 48009 Bilbao, Spain
| | - Koro de la Caba
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain; BCMaterials, Basque Center for Materials, Applications and Nanostructures, UPV/EHU Science Park, 48940 Leioa, Spain
| | - Sandra Camarero-Espinosa
- POLYMAT, University of Basque Country UPV/EHU, Donostia/San Sebastián 20018, Gipuzkoa, Spain; IKERBASQUE, Basque Foundation for Science, 48009 Bilbao, Spain
| | - Ander Abarrategi
- Center for Cooperative Research in Biomaterials (CIC biomaGUNE), Basque Research and Technology Alliance (BRTA), 20014 Donostia-San Sebastian, Spain; IKERBASQUE, Basque Foundation for Science, 48009 Bilbao, Spain.
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7
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Liu Z, Zhao M, Zhang Z, Li C, Xia G, Shi H, Liu Z. Chitosan-based edible film incorporated with wampee (Clausena lansium) seed essential oil: Preparation, characterization and biological activities. Int J Biol Macromol 2023; 253:127683. [PMID: 37890311 DOI: 10.1016/j.ijbiomac.2023.127683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 09/28/2023] [Accepted: 10/24/2023] [Indexed: 10/29/2023]
Abstract
Chitosan (Ch)-based edible composite films were prepared by incorporating blending wampee seed essential oil (WSEO) into a Ch matrix, using the incorporation ratio as a variable. The physical, mechanical properties, structure morphology and rheological properties were determined using tensile strength (TS), elongation at break (EB), water vapor permeability (WVP) tests together with Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) observations and apparent viscosity and shear rate. In addition, the antimicrobial, antioxidant activities were investigated by the DPPH & ABTS radicals scavenging and inhibition zone assays, respectively. Compared with Ch, the incorporation of WSEO significantly decreased (P < 0.05) the TS, EB, and WVP values, especially when the WSEO ratio reached 1.0 % or higher. Meanwhile, the films exhibited greatly improved visible light barrier performance after WSEO incorporation. Both FTIR spectroscopy and SEM observations reflected the crosslinking between WSEO and Ch. Meanwhile, the composite films demonstrated smaller particle size and weaker rheological viscosities, which enhanced the antimicrobial and antioxidant capabilities when compared with those of Ch. Therefore, this study suggested that WSEO incorporated with Ch is an effective ingredient for the preparation of edible films with enhanced physicochemical and biological properties.
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Affiliation(s)
- Zhiqing Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Mantong Zhao
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Zhiman Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Guanghua Xia
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Haohao Shi
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Zhongyuan Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China.
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Brah AS, Armah FA, Obuah C, Akwetey SA, Adokoh CK. Toxicity and therapeutic applications of citrus essential oils (CEOs): a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2158864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Augustine S. Brah
- Department of Biomedical Sciences, School of Allied Health Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Francis A. Armah
- Department of Biomedical Sciences, School of Allied Health Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Collins Obuah
- Department of Chemistry, University of Ghana, Legon, Ghana
| | - Samuel A. Akwetey
- Department of Biomedical Sciences, School of Allied Health Sciences, University of Cape Coast, Cape Coast, Ghana
- Department of Clinical Microbiology, School of Medicine, University for Development Studies, Tamale
| | - Christian K. Adokoh
- Department of Forensic Sciences, School of Biological Sciences, University of Cape Coast, Cape Coast, Ghana
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Popyrina TN, Demina TS, Akopova TA. Polysaccharide-based films: from packaging materials to functional food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2736-2747. [PMID: 37711569 PMCID: PMC10497487 DOI: 10.1007/s13197-022-05595-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/23/2022] [Accepted: 09/05/2022] [Indexed: 09/16/2023]
Abstract
A wider application of naturally derived polysaccharides is of great interest as materials for food packaging industry. Biocompatibility and biodegradability of polysaccharide-based films and coatings ally with a shift from application of non-biodegradable petrochemical polymers to the more environmentally friendly ones. Due to a range of inherent features in chemical structure and bioactivity, the polysaccharide materials could bring additional functionality to food packaging. The chelating ability of the polysaccharides provides also their application as carriers of additional active components, such as nanoparticles, essential oils and polyphenols. The improved physicochemical, antibacterial and antioxidant properties of the filled films allows to consider the edible polysaccharide-based films as functional food products. This review is aimed at analysis of evolution of polysaccharide-based food packaging materials from inert one starting from cellophane to recent research works on development of multicomponent polysaccharide-based functional food films and coatings.
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Affiliation(s)
- Tatiana N. Popyrina
- Enikolopov Institute of Synthetic Polymeric Materials, Russian Academy of Sciences, 70 Profsouznaya str., Moscow, Russia 117393
| | - Tatiana S. Demina
- Enikolopov Institute of Synthetic Polymeric Materials, Russian Academy of Sciences, 70 Profsouznaya str., Moscow, Russia 117393
- Institute for Regenerative Medicine, I.M. Sechenov First Moscow State Medical University (Sechenov University), 8-2 Trubetskaya str., Moscow, Russia 119991
- Moscow Aviation Institute (National Research University), 4 Volokolamskoe shosse, Moscow, Russia 125993
| | - Tatiana A. Akopova
- Enikolopov Institute of Synthetic Polymeric Materials, Russian Academy of Sciences, 70 Profsouznaya str., Moscow, Russia 117393
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Nadi M, Razavi SMA, Shahrampour D. Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real-time monitoring of fish freshness. Food Sci Nutr 2023; 11:6360-6375. [PMID: 37823104 PMCID: PMC10563753 DOI: 10.1002/fsn3.3574] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/08/2023] [Accepted: 07/11/2023] [Indexed: 10/13/2023] Open
Abstract
Novel green intelligent films based on basil seed gum (BSG)/chitosan containing red cabbage extract (RCA) (0, 2.5, 5, and 10, % (v/v)) as a colorimetric indicator for food freshness detection were fabricated by casting method. The physicochemical, barrier, mechanical, and antioxidant characteristics, as well as sensitivity to pH and ammonia gas of smart edible packaging films, were investigated. The interaction of anthocyanin extract as a natural dye with biopolymers in films characterized by FTIR spectroscopy and SEM images revealed their suitable compatibility. The film with maximum anthocyanin content (10% (v/v)) appeared robust color changes against various pH and ammonia gas levels. The color of indicator films when exposed to alkaline, neutral and acidic buffers are indicated with green, blue, and red colors, respectively. The DPPH radical scavenging activity of smart BSG/chitosan films improved from 23% to 90.32% with increasing RCA content from 2.5 to 10% (v/v). Generally, the incorporation of RCA in film structure enhanced their solubility, WVP, ΔE, turbidity, and flexibility, and reduced tensile strength. The observations successfully confirmed the efficacy of pH-sensitive indicator smart film based on BSG/chitosan for evaluation of fish spoilage during storage.
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Affiliation(s)
- Maryam Nadi
- Center of Excellence in Native Natural Hydrocolloids of IranFerdowsi University of Mashhad (FUM)MashhadIran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of IranFerdowsi University of Mashhad (FUM)MashhadIran
| | - Dina Shahrampour
- Department of Food Safety and Quality ControlResearch Institute of Food Science and Technology (RIFST)MashhadIran
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11
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Santos C, Ramos A, Luís Â, Amaral ME. Production and Characterization of k-Carrageenan Films Incorporating Cymbopogon winterianus Essential Oil as New Food Packaging Materials. Foods 2023; 12:foods12112169. [PMID: 37297414 DOI: 10.3390/foods12112169] [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: 05/10/2023] [Revised: 05/22/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
The global production of synthetic plastics from petroleum-based raw ingredients exceeds 150 million metric tons. The environment is threatened by tons of plastic waste, thus endangering wildlife and the public's health. These consequences increased the interest in biodegradable polymers as potential substitutes for traditional packaging materials. This study aimed to produce and characterize k-carrageenan films incorporating Cymbopogon winterianus essential oil, in which citronellal was determined to be the major compound (41.12%). This essential oil presented remarkable antioxidant activity, as measured through DPPH (IC50 = 0.06 ± 0.01%, v/v; AAI = 85.60 ± 13.42) and β-carotene bleaching (IC50 = 3.16 ± 0.48%, v/v) methods. The essential oil also showed antibacterial properties against Listeria monocytogenes LMG 16779 (diameter of inhibition zone = 31.67 ± 5.16 mm and MIC = 8 µL/mL), which were also observed when incorporated in the k-carrageenan films. Moreover, scanning electron microscopy showed the reduction of the biofilms of this bacterium, and even its inactivation, due to visible destruction and loss of integrity when the biofilms were created directly on the developed k-carrageenan films. This study also revealed the quorum sensing inhibition potential of Cymbopogon winterianus essential oil (diameter of violacein production inhibition = 10.93 ± 0.81 mm), where it could impede intercellular communication and, hence, lower violacein synthesis. The produced k-carrageenan films were transparent (>90%) and slightly hydrophobic (water contact angle > 90°). This work demonstrated the viability of using Cymbopogon winterianus essential oil to produce k-carrageenan bioactive films as new food packaging materials. Future work should focus on the scale-up production of these films.
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Affiliation(s)
- Catarina Santos
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- FibEnTech-UBI, Fiber Materials and Environmental Technologies Research Unit, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Ana Ramos
- FibEnTech-UBI, Fiber Materials and Environmental Technologies Research Unit, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
- Chemistry Department, Faculty of Sciences, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Ângelo Luís
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- Chemistry Department, Faculty of Sciences, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Maria E Amaral
- FibEnTech-UBI, Fiber Materials and Environmental Technologies Research Unit, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
- Chemistry Department, Faculty of Sciences, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
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12
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Zeng Z, Yang YJ, Tu Q, Jian YY, Xie DM, Bai T, Li SS, Liu YT, Li C, Wang CX, Liu AP. Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat. Meat Sci 2023; 198:109085. [PMID: 36640716 DOI: 10.1016/j.meatsci.2022.109085] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 11/25/2022] [Accepted: 12/20/2022] [Indexed: 01/08/2023]
Abstract
To solve the problem of easy spoilage of chilled meat during storage, we fabricated a novel composite film using carboxymethyl chitosan (CMCS)/pullulan (Pul)/eugenol (E) by casting method. The results showed that the mechanical properties of the films were better when the CMCS/Pul ratio was 2.5/2.5. The Fourier transform infrared spectroscopy (FTIR) results showed that intermolecular hydrogen bonds were formed among E, CMCS, and Pul, which was consistent with the rheological test results. Scanning electron microscopic (SEM) images showed that eugenol was well dispersed in the CMCS/Pul matrix. The addition of eugenol significantly increased the antibacterial properties and antioxidant properties. Moreover, when 5% eugenol was added, the water vapor permeability (WVP) of the film reduced to 2.41 × 10-11 g/m·s·Pa. Finally, the freshness of the chilled meat wrapped with the eugenol-containing composite film was prolonged, thereby offering a potential alternative to synthetic materials.
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Affiliation(s)
- Zhen Zeng
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Yu-Jing Yang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Qian Tu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yu-Ying Jian
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Da-Ming Xie
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ting Bai
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
| | - Shan-Shan Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yun-Tao Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Cai-Xia Wang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ai-Ping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
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13
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El Mouzahim M, Eddarai EM, Eladaoui S, Guenbour A, Bellaouchou A, Zarrouk A, Boussen R. Food packaging composite film based on chitosan, natural kaolinite clay, and Ficus. carica leaves extract for fresh-cut apple slices preservation. Int J Biol Macromol 2023; 233:123430. [PMID: 36716844 DOI: 10.1016/j.ijbiomac.2023.123430] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 12/29/2022] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
The problem of environmental plastic contamination is one of the most serious issues facing our world today. The majority of the packaging materials used to preserve food are made of plastic which is considered an environmental issue. Natural kaolinite clay (KC) and Ficus leaf extract (FLE) were combined with chitosan in this work to create a novel antioxidant and biodegradable food packaging film. Chitosan/KC/FLE film was compared to chitosan film, Chitosan/KC, and Chitosan/FLE films in terms of structural, physical, and functional aspects. The addition of FLE and/or KC significantly improved the light and moisture barrier characteristics, mechanical properties, and antioxidant capabilities of chitosan film. Moreover, KC addition had a remarkable impact on the water vapor permeability and the biodegradability of the chitosan film. Because of the synergistic action of FLE and KC, the Chitosan/KC/FLE film delivered strong barrier and antioxidant capabilities. Furthermore, Chitosan/KC/FLE film was tested as packaging material on fresh-cut apple slices and demonstrated good food preservation regarding the weight loss, browning index, and total phenolic content of the fruit. According to our findings, Chitosan/KC/FLE film might be employed as a possible food packaging material in the food industry.
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Affiliation(s)
- M El Mouzahim
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - E M Eddarai
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - S Eladaoui
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - A Guenbour
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - A Bellaouchou
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - A Zarrouk
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco.
| | - R Boussen
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
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14
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Callejas-Quijada G, Chavarría-Hernández N, López-Cuellar MDR, Zepeda-Bastida A, Rodríguez-Hernández AI. Films of biopolymers, pectin and gellan, enriched with natamycin and clove essential oils for the packaging of Corn tortilla: Protection against Staphylococcus aureus and Candida parapsilosis. Food Microbiol 2023; 110:104156. [DOI: 10.1016/j.fm.2022.104156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2022] [Revised: 09/30/2022] [Accepted: 10/03/2022] [Indexed: 11/16/2022]
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15
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Thambiliyagodage C, Jayanetti M, Mendis A, Ekanayake G, Liyanaarachchi H, Vigneswaran S. Recent Advances in Chitosan-Based Applications-A Review. MATERIALS (BASEL, SWITZERLAND) 2023; 16:ma16052073. [PMID: 36903188 PMCID: PMC10004736 DOI: 10.3390/ma16052073] [Citation(s) in RCA: 34] [Impact Index Per Article: 34.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 02/24/2023] [Accepted: 03/01/2023] [Indexed: 05/31/2023]
Abstract
Chitosan derived from chitin gas gathered much interest as a biopolymer due to its known and possible broad applications. Chitin is a nitrogen-enriched polymer abundantly present in the exoskeletons of arthropods, cell walls of fungi, green algae, and microorganisms, radulae and beaks of molluscs and cephalopods, etc. Chitosan is a promising candidate for a wide variety of applications due to its macromolecular structure and its unique biological and physiological properties, including solubility, biocompatibility, biodegradability, and reactivity. Chitosan and its derivatives have been known to be applicable in medicine, pharmaceuticals, food, cosmetics, agriculture, the textile and paper industries, the energy industry, and industrial sustainability. More specifically, their use in drug delivery, dentistry, ophthalmology, wound dressing, cell encapsulation, bioimaging, tissue engineering, food packaging, gelling and coating, food additives and preservatives, active biopolymeric nanofilms, nutraceuticals, skin and hair care, preventing abiotic stress in flora, increasing water availability in plants, controlled release fertilizers, dye-sensitised solar cells, wastewater and sludge treatment, and metal extraction. The merits and demerits associated with the use of chitosan derivatives in the above applications are elucidated, and finally, the key challenges and future perspectives are discussed in detail.
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Affiliation(s)
- Charitha Thambiliyagodage
- Faculty of Humanities and Sciences, Sri Lanka Institute of Information Technology, Malabe 10115, Sri Lanka
| | - Madara Jayanetti
- Faculty of Humanities and Sciences, Sri Lanka Institute of Information Technology, Malabe 10115, Sri Lanka
| | - Amavin Mendis
- Faculty of Humanities and Sciences, Sri Lanka Institute of Information Technology, Malabe 10115, Sri Lanka
| | - Geethma Ekanayake
- Faculty of Humanities and Sciences, Sri Lanka Institute of Information Technology, Malabe 10115, Sri Lanka
| | - Heshan Liyanaarachchi
- Faculty of Humanities and Sciences, Sri Lanka Institute of Information Technology, Malabe 10115, Sri Lanka
| | - Saravanamuthu Vigneswaran
- Faculty of Engineering and Information Technology, University of Technology Sydney, P.O. Box 123, Broadway, NSW 2007, Australia
- Faculty of Sciences & Technology (RealTek), Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway
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16
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Gautam S, Lapčík L, Lapčíková B, Gál R. Emulsion-Based Coatings for Preservation of Meat and Related Products. Foods 2023; 12:foods12040832. [PMID: 36832908 PMCID: PMC9956104 DOI: 10.3390/foods12040832] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 02/06/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023] Open
Abstract
One of the biggest challenges faced by the meat industry is maintaining the freshness of meat while extending its shelf life. Advanced packaging systems and food preservation techniques are highly beneficial in this regard. However, the energy crisis and environmental pollution demand an economically feasible and environmentally sustainable preservation method. Emulsion coatings (ECs) are highly trending in the food packaging industry. Efficiently developed coatings can preserve food, increase nutritional composition, and control antioxidants' release simultaneously. However, their construction has many challenges, especially for meat. Therefore, the following review focuses on the essential aspects of developing ECs for meat. The study begins by classifying emulsions based on composition and particle size, followed by a discussion on the physical properties, such as ingredient separation, rheology, and thermal characteristics. Furthermore, it discusses the lipid and protein oxidation and antimicrobial characteristics of ECs, which are necessary for other aspects to be relevant. Lastly, the review presents the limitations of the literature while discussing the future trends. ECs fabricated with antimicrobial/antioxidant properties present promising results in increasing the shelf life of meat while preserving its sensory aspects. In general, ECs are highly sustainable and effective packaging systems for meat industries.
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Affiliation(s)
- Shweta Gautam
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T.G. Masaryka 275, 762 72 Zlin, Czech Republic
| | - Lubomír Lapčík
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T.G. Masaryka 275, 762 72 Zlin, Czech Republic
- Department of Physical Chemistry, Faculty of Science, Palacky University in Olomouc, 17. Listopadu 12, 771 46 Olomouc, Czech Republic
- Correspondence:
| | - Barbora Lapčíková
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T.G. Masaryka 275, 762 72 Zlin, Czech Republic
- Department of Physical Chemistry, Faculty of Science, Palacky University in Olomouc, 17. Listopadu 12, 771 46 Olomouc, Czech Republic
| | - Robert Gál
- Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlin, Nam. T.G. Masaryka 275, 762 72 Zlin, Czech Republic
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17
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Computational docking investigation of phytocompounds from bergamot essential oil against Serratia marcescens protease and FabI: Alternative pharmacological strategy. Comput Biol Chem 2023; 104:107829. [PMID: 36842391 DOI: 10.1016/j.compbiolchem.2023.107829] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 02/12/2023] [Accepted: 02/13/2023] [Indexed: 02/17/2023]
Abstract
The rapid development of multi-drug resistant (MDR) pathogens adds urgency to search for novel and safe drugs having promising action on new and re-emerging infectious pathogens. Serratia marcescens is an MDR pathogen that causes several-healthcare associated infections. Curbing bacterial virulence, rather than inhibiting its growth, is a promising strategy to diminish the pathogenesis of infectious bacteria, reduce the development of antimicrobial resistance, and boost the host immune power to eradicate infections. Bergamot essential oil (BEO) is a remarkable source of promising therapeutics against pathogens. Therefore, the present investigation aimed to analyze the major phytocompounds from BEO against S. marcescens virulent proteins using in silico studies. The analysis of BEO phytocompounds was achieved by Gas chromatography-mass spectrometry (GC-MS) method. The molecular docking was carried out using the SP and XP docking protocol of the Glide program. The drug-likeness and pharmacokinetics properties (ADMET properties) were analyzed with SwissADME and pkCSM server. The results revealed that the major compounds present in BEO are Linalool (8.17%), D-Limonene (21.26%), and Linalyl acetate (26.91%). Molecular docking analysis revealed that these compounds docked strongly within the binding cavities of Serratia protease and FabI model which in turn curb the pathogenesis of this bacteria. Linalool interacted with the Serratia protease and FabI with a binding energy of - 3.130 kcal/mol and - 3.939 kcal/mol, respectively. Based on the pharmacokinetics findings all lead BEO phytocompounds appear to be promising drug candidates. Overall, these results represent a significant step in the development of plant-based compounds as a promising inhibitor of the virulent proteins of the MDR S. marcescens.
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18
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Elgadir MA, Mariod AA. Gelatin and Chitosan as Meat By-Products and Their Recent Applications. Foods 2022; 12:foods12010060. [PMID: 36613275 PMCID: PMC9818858 DOI: 10.3390/foods12010060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/10/2022] [Accepted: 12/12/2022] [Indexed: 12/25/2022] Open
Abstract
Meat by-products such as bones, skin, horns, hooves, feet, skull, etc., are produced from slaughtered mammals. Innovative solutions are very important to achieving sustainability and obtaining the added value of meat by-products with the least impact on the environment. Gelatin, which is obtained from products high in collagen, such as dried skin and bones, is used in food processing, and pharmaceuticals. Chitosan is derived from chitin and is well recognized as an edible polymer. It is a natural product that is non-toxic and environmentally friendly. Recently, chitosan has attracted researchers' interests due to its biological activities, including antimicrobial, antitumor, and antioxidant properties. In this review, article, we highlighted the recent available information on the application of gelatin and chitosan as antioxidants, antimicrobials, food edible coating, enzyme immobilization, biologically active compound encapsulation, water treatment, and cancer diagnosis.
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Affiliation(s)
- M. Abd Elgadir
- Department of Food Science & Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
| | - Abdalbasit Adam Mariod
- Department of Biology, College of Science and Arts, Alkamil Branch, University of Jeddah, Alkamil 21931, Saudi Arabia
- Indigenous Knowledge and Heritage Centre, Ghibaish College of Science and Technology, Ghibaish P.O. Box 100, Sudan
- Correspondence: ; Tel.: +966-543524074
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19
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Physicochemical and antimicrobial properties of biodegradable films based on gelatin/guar gum incorporated with grape seed oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01726-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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20
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Jesser E, Castillo L, Alonso Y, Urrutia R, Murray A, Domini C, Werdin-González J. Development of active biodegradable films based on chitosan and essential oil to prevent infestation of Plodia interpunctella (Lepidoptera: Pyralidae). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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Nazurah RNF, Noranizan M, Nor-Khaizura M, Nur Hanani Z. The potential of chitosan-based film with curry leaf essential oil as natural insect-repellent food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Citrus Essential Oils in Aromatherapy: Therapeutic Effects and Mechanisms. Antioxidants (Basel) 2022; 11:antiox11122374. [PMID: 36552586 PMCID: PMC9774566 DOI: 10.3390/antiox11122374] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/22/2022] [Accepted: 11/25/2022] [Indexed: 12/05/2022] Open
Abstract
Citrus is one of the main fruit crops cultivated in tropical and subtropical regions worldwide. Approximately half (40-47%) of the fruit mass is inedible and discarded as waste after processing, which causes pollution to the environment. Essential oils (EOs) are aromatic compounds found in significant quantities in oil sacs or oil glands present in the leaves, flowers, and fruit peels (mainly the flavedo part). Citrus EO is a complex mixture of ~400 compounds and has been found to be useful in aromatic infusions for personal health care, perfumes, pharmaceuticals, color enhancers in foods and beverages, and aromatherapy. The citrus EOs possess a pleasant scent, and impart relaxing, calming, mood-uplifting, and cheer-enhancing effects. In aromatherapy, it is applied either in message oils or in diffusion sprays for homes and vehicle sittings. The diffusion creates a fresh feeling and enhances relaxation from stress and anxiety and helps uplifting mood and boosting emotional and physical energy. This review presents a comprehensive outlook on the composition, properties, characterization, and mechanism of action of the citrus EOs in various health-related issues, with a focus on its antioxidant properties.
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23
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Elian C, Andaloussi SA, Moilleron R, Decousser JW, Boyer C, Versace DL. Biobased polymer resources and essential oils: a green combination for antibacterial applications. J Mater Chem B 2022; 10:9081-9124. [PMID: 36326108 DOI: 10.1039/d2tb01544g] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
To fight nosocomial infections, the excessive use of antibiotics has led to the emergence of multidrug-resistant microorganisms, which are now considered a relevant public health threat by the World Health Organization. To date, most antibacterial systems are based on the use of petro-sourced polymers, but the global supplies of these resources are depleting. Besides, silver NPs are widely accepted as the most active biocide against a wide range of bacterial strains but their toxicity is an issue. The growing interest in natural products has gained increasing interest in the last decade. Therefore, the design of functional antibacterial materials derived from biomass remains a significant challenge for the scientific community. Consequently, attention has shifted to naturally occurring substances such as essential oils (EOs), which are classified as Generally Recognized as Safe (GRAS). EOs can offer an alternative to the common antimicrobial agents as an inner solution or biocide agent to inhibit the resistance mechanism. Herein, this review not only aims at providing developments in the antibacterial modes of action of EOs against various bacterial strains and the recent advances in genomic and proteomic techniques for the elucidation of these mechanisms but also presents examples of biobased polymer resource-based EO materials and their antibacterial activities. Especially, we describe the antibacterial properties of biobased polymers, e.g. cellulose, starch, chitosan, PLA PHAs and proteins, associated with EOs (cinnamon (CEO), clove (CLEO), bergamot (BEO), ginger (GEO), lemongrass (LEO), caraway (CAEO), rosemary (REO), Eucalyptus globulus (EGEO), tea tree (TTEO), orange peel (OPEO) and apricot (Prunus armeniaca) kernel (AKEO) essential oils). Finally, we discuss the influence of EOs on the mechanical strength of bio-based materials.
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Affiliation(s)
- Christine Elian
- Institut de Chimie et des Matériaux Paris-Est (ICMPE) - UMR7182-CNRS-UPEC, Department C3M, Team BioM&M's, 2-8 rue Henri Dunant, 94320 Thiais, France. .,Université Paris-Est Créteil (UPEC), Laboratoire Eau, Environnement, Systèmes Urbains (LEESU), UMR-MA 102, 61 avenue Général de Gaulle, 94010 Créteil Cedex, France
| | - Samir Abbad Andaloussi
- Université Paris-Est Créteil (UPEC), Laboratoire Eau, Environnement, Systèmes Urbains (LEESU), UMR-MA 102, 61 avenue Général de Gaulle, 94010 Créteil Cedex, France
| | - Régis Moilleron
- Université Paris-Est Créteil (UPEC), Laboratoire Eau, Environnement, Systèmes Urbains (LEESU), UMR-MA 102, 61 avenue Général de Gaulle, 94010 Créteil Cedex, France
| | - Jean-Winoc Decousser
- Department of Bacteriology and Infection Control, University Hospital Henri Mondor, Assistance Publique - Hôpitaux de Paris, Créteil, France.,EA 7380 Dynamyc Université Paris - Est Créteil (UPEC), Ecole nationale vétérinaire d'Alfort (EnvA), Faculté de Médecine de Créteil, Créteil, 1 rue Gustave Eiffel, 94000 Créteil, France
| | - Cyrille Boyer
- Australian Center for Nanomedicine (ACN), Cluster for Advanced Macromolecular Design, School of Chemical Engineering, UNSW Sydney, Australia
| | - Davy-Louis Versace
- Institut de Chimie et des Matériaux Paris-Est (ICMPE) - UMR7182-CNRS-UPEC, Department C3M, Team BioM&M's, 2-8 rue Henri Dunant, 94320 Thiais, France.
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24
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Fabrication and characterization of pullulan-based composite films incorporated with bacterial cellulose and ferulic acid. Int J Biol Macromol 2022; 219:121-137. [PMID: 35931293 DOI: 10.1016/j.ijbiomac.2022.07.236] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 06/20/2022] [Accepted: 07/30/2022] [Indexed: 01/13/2023]
Abstract
Pullulan-based composite films incorporated with bacterial cellulose (BC) and ferulic acid (FA) were prepared by solution casting method. The rheological, morphological, barrier, optical, anti-fogging, and antioxidant properties of pullulan-based composite films doped with BC and FA were investigated. The rheological results showed that all film-forming solution was pseudoplastic fluid and its viscosity increased with the increase of BC content. An appropriate BC (2 %) and FA were uniformly dispersed in pullulan to form uniform and dense composite films. With the increase of BC content, the roughness and opacity of composite films increased while their UV-vis barrier performance was improved by incorporating BC and FA. Fourier transform infrared spectrometer analysis demonstrated that hydrogen bond interactions among pullulan, BC, and FA were found, and incorporating BC could increase the crystallinity of the composite films, thus enhancing their mechanical, barrier, hydrophobic, and thermal stability properties. Pullulan-based composite films incorporated with 2 % BC and FA (P-BC2-FA) showed better mechanical properties, water, oxygen, and carbon dioxide barrier performances, and its water contact angle value also increased compared with control, respectively. P-BC2-FA film showed superior anti-fogging and antioxidant activities. These results indicate that the P-BC2-FA film are expected to be a potential target of bioactive packaging.
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25
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Effect of glycerol, sunflower oil, and glucose on the physico-chemical and mechanical properties of chitosan/polyvinyl alcohol-based films. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-021-03803-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Sutharsan J, Zhao J. Physicochemical and Biological Properties of Chitosan Based Edible Films. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2100416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Jenani Sutharsan
- Food and Health Cluster, School of Chemical Engineering, UNSW, Sydney, NSW, Australia
| | - Jian Zhao
- Food and Health Cluster, School of Chemical Engineering, UNSW, Sydney, NSW, Australia
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27
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Chacha JS, Ofoedu CE, Xiao K. Essential
Oil‐Based
Active
Polymer‐Based
Packaging System: A Review on its Effect on the Antimicrobial, Antioxidant, and Sensory Properties of Beef and Chicken Meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- James S. Chacha
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Agroprocessing School of Engineering and Technology Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu Morogoro Tanzania
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Imo State Owerri Nigeria
| | - Kaijun Xiao
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
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28
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Noorian S, Nafchi AM, Bolandi M, Jokar M. Effects of Nano‐Titanium Dioxide and
Mentha piperita
Essential Oil on Physicochemical, Mechanical, and Optical Properties of Cassava Starch Film. STARCH-STARKE 2022. [DOI: 10.1002/star.202200090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Simin Noorian
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch Islamic Azad University Damghan Iran
| | - Abdorreza Mohammadi Nafchi
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch Islamic Azad University Damghan Iran
- Food Technology Division, School of Industrial Technology Universiti Sains Malaysia Minden Penang 11800 Malaysia
| | - Marzieh Bolandi
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch Islamic Azad University Damghan Iran
| | - Maryam Jokar
- Research Group for Nano‐Bio Science, Division of Food Technology, National Food Institute Technical University of Denmark Lyngby Denmark
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29
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Jahromi M, Niakousari M, Golmakani MT. Fabrication and characterization of pectin films incorporated with clove essential oil emulsions stabilized by modified sodium caseinate. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100835] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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30
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Yadav A, Kumar N, Upadhyay A, Sethi S, Singh A. Edible coating as postharvest management strategy for shelf-life extension of fresh tomato (Solanum lycopersicum L.): An overview. J Food Sci 2022; 87:2256-2290. [PMID: 35502679 DOI: 10.1111/1750-3841.16145] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 01/01/2023]
Abstract
Tomato is considered as one of the most grown horticultural crops having a short shelf-life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and mechanical damage, resulting in huge postharvest losses. Recently, the use of edible coatings has been seen as a promising environment friendly and sustainable technology for preserving the quality attributes and prolonging the shelf-life of tomato during storage. Although a lot of literature is available on the aspects of edible coating for fresh produce, especially stone and tropical fruits, but there is no dedicated comprehensive review that specifically addresses the requirements of edible coatings for whole fresh tomato. This review aims to provide the information about the desirable coating property requirements specific to tomato and summarizes or analyzes the recent studies conducted on the application of edible coating on tomato. The article also deals with recent trends on utilization of bioactive compounds as well as nanotechnological approaches for improving the performance and functionality of coating materials used for tomato. However, the edible coating technology for tomato is still at infancy state, and adoption of technology on a commercial scale requires economic viability and large-scale consumer acceptability.
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Affiliation(s)
- Ajay Yadav
- Agro Produce Processing Division, ICAR-Central Institute if Agricultural Engineering, Bhopal, Madhya Pradesh, India.,Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Shruti Sethi
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Anurag Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
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31
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Abstract
Citrus essential oils (EOs) are widely used as flavoring agents in food, pharmaceutical, cosmetical and chemical industries. For this reason, their demand is constantly increasing all over the world. Besides industrial applications, the abundance of EOs in the epicarp is particularly relevant for the quality of citrus fruit. In fact, these compounds represent a natural protection against postharvest deteriorations due to their remarkable antimicrobial, insecticidal and antioxidant activities. Several factors, including genotype, climatic conditions and cultural practices, can influence the assortment and accumulation of EOs in citrus peels. This review is focused on factors influencing variation of the EOs’ composition during ripening and on the implications on postharvest quality of the fruit.
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32
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Guan T, Li N, Zhang G, Xue P. Characterization and evaluation of sodium alginate-based edible films by incorporation of star anise ethanol extract/hydroxypropyl-β-cyclodextrin inclusion complex. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100785] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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33
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Flórez M, Guerra-Rodríguez E, Cazón P, Vázquez M. Chitosan for food packaging: Recent advances in active and intelligent films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107328] [Citation(s) in RCA: 45] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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ALMEIDA PD, BLANCO-PASCUAL N, ROSOLEN D, CISILOTTO J, CRECZYNSKI-PASA T, LAURINDO J. Antioxidant and antifungal properties of essential oils of oregano (Origanum vulgare) and mint (Mentha arvensis) against Aspergillus flavus and Penicillium commune for use in food preservation. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.64921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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35
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Using tannins as active compounds to develop antioxidant and antimicrobial chitosan and cellulose based films. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100156] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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36
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Chitosan/Polyvinyl Alcohol/Tea Tree Essential Oil Composite Films for Biomedical Applications. Polymers (Basel) 2021; 13:polym13213753. [PMID: 34771312 PMCID: PMC8586949 DOI: 10.3390/polym13213753] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 10/23/2021] [Accepted: 10/26/2021] [Indexed: 12/11/2022] Open
Abstract
Tissue engineering is crucial, since its early adoption focused on designing biocompatible materials that stimulate cell adhesion and proliferation. In this sense, scaffolds made of biocompatible and resistant materials became the researchers’ focus on biomedical applications. Humans have used essential oils for a long time to take advantage of their antifungal, insecticide, antibacterial, and antioxidant properties. However, the literature demonstrating the use of essential oils for stimulating biocompatibility in new scaffold designs is scarce. For that reason, this work describes the synthesis of four different film composites of chitosan/polyvinyl alcohol/tea tree (Melaleuca alternifolia), essential oil (CS/PVA/TTEO), and the subdermal implantations after 90 days in Wistar rats. According to the Young modulus, DSC, TGA, mechanical studies, and thermal studies, there was a reinforcement effect with the addition of TTEO. Morphology and energy-dispersive (EDX) analysis after the immersion in simulated body fluid (SBF) exhibited a light layer of calcium chloride and sodium chloride generated on the material’s surface, which is generally related to a bioactive material. Finally, the biocompatibility of the films was comparable with porcine collagen, showing better signs of resorption as the amount of TTEO was increased. These results indicate the potential application of the films in long-term biomedical needs.
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37
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New algorithm for the elucidation of functional properties of gelatin-based materials. Comput Chem Eng 2021. [DOI: 10.1016/j.compchemeng.2021.107410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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38
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Preparation and characterization of chitosan-based bioactive films incorporating Moringa oleifera leaves extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01055-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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39
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Cazón P, Antoniewska A, Rutkowska J, Vázquez M. Evaluation of easy-removing antioxidant films of chitosan with Melaleuca alternifolia essential oil. Int J Biol Macromol 2021; 186:365-376. [PMID: 34246681 DOI: 10.1016/j.ijbiomac.2021.07.035] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/18/2021] [Accepted: 07/04/2021] [Indexed: 02/06/2023]
Abstract
Chitosan - tea tree essential oil (TTEO) films were obtained as a new biodegradable material. Malic acid or lactic acid solvents were evaluated to obtain easy-removing films. The microstructure by SEM and FT-IR, the thermal properties by TGA/DSC, the mechanical properties, the water vapor permeability, the antioxidant (DPPH• and ABTS•+) activity and the optical properties of the formulated films were evaluated. A complete dissolution of the film in water was obtained. The elongation to break was higher in the films with malic acid (145.88-317.33%), comparing with those with lactic acid (25.54-44.08%). Chitosan film obtained in malic acid with TTEO showed the highest antioxidant activity. The colour and transparency of the samples did not suffer significant variations by TTEO addition. Films showed good UV-barrier properties, with a slightly improvement by TTEO addition. The films obtained showed a great potential for food packaging applications.
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Affiliation(s)
- Patricia Cazón
- Laboratory for Environmental and Life Sciences, Nova Gorica University, Slovenia
| | - Agata Antoniewska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska st.159c, 02-776 Warsaw, Poland
| | - Jaroslawa Rutkowska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska st.159c, 02-776 Warsaw, Poland
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain.
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40
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Du H, Liu C, Unsalan O, Altunayar-Unsalan C, Xiong S, Manyande A, Chen H. Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage. Int J Biol Macromol 2021; 184:463-475. [PMID: 34171252 DOI: 10.1016/j.ijbiomac.2021.06.121] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 06/14/2021] [Accepted: 06/16/2021] [Indexed: 01/15/2023]
Abstract
Biofilm composition from fish myofibrillar protein (FMP) and chitosan solution (CS) incorporated with rosemary extract (RE) was developed and applied to monitor the freshness of fish fillets. The effects of different concentrations of RE as well as physical, mechanical, structural and functional properties of FMP/CS films were investigated. Films containing RE showed reduced water solubility and water vapor permeability and enhanced tensile strength and elongation at break. Results also showed good compatibility of the components and good dispersion of RE in the matrix. However, the content of RE (0.2%, v/v) added in the composite films produced aggregations and had negative effects on their film-forming properties. The antioxidant capacity of composite films was related to the level of RE and demonstrated by the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay. Chilled grass carp fillets wrapped with different films to evaluate the preservative effect. Results of thiobarbituric acid reactive substances, pH value, Free amino acid and total volatile basic nitrogen indicated that FMP/CS/RE composite film could protect the fish fillet well and inhibit the lipid oxidation. The developed FMP/CS/RE composite films possess the potential to be applied as edible films in the food packaging industry and food cold chain transportation.
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Affiliation(s)
- Hongying Du
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China.
| | - Chen Liu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Ozan Unsalan
- Ege University, Faculty of Science, Department of Physics, 35100 Bornova, Izmir, Turkey
| | - Cisem Altunayar-Unsalan
- Ege University Central Research Testing and Analysis Laboratory Research and Application Center, 35100 Bornova, Izmir, Turkey
| | - Shanbai Xiong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Anne Manyande
- School of Human and Social Sciences, University of West London, Middlesex TW8 9GA, UK
| | - Hongli Chen
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Key Laboratory of Nonferrous Metal Chemistry and Resources Utilization of Gansu Province, Lanzhou University, Lanzhou 730000, PR China.
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41
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Seyed Hakim R, Maghsoud Z, Halabian R. Fabrication and evaluation of polycaprolactone/olive oil scaffolds by phase inversion for tissue engineering. Eur Polym J 2021. [DOI: 10.1016/j.eurpolymj.2021.110394] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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42
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Development and characterization of chitosan films carrying Artemisia campestris antioxidants for potential use as active food packaging materials. Int J Biol Macromol 2021; 183:254-266. [PMID: 33892038 DOI: 10.1016/j.ijbiomac.2021.04.113] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 04/10/2021] [Accepted: 04/17/2021] [Indexed: 12/31/2022]
Abstract
Active food packaging films based on chitosan and enriched with Artemisia campestris hydroalcoholic extract (ACHE), aqueous extract (ACAE) and essential oil (ACEO) were developed. The effects of incorporating A. campestris were investigated on the physical, mechanical, thermal and antioxidant characteristics of the films. The structural properties of the films were evaluated using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) and scanning electron microscopy (SEM). The results showed that adding ACHE and ACEO improved the water resistance of chitosan films. The FTIR spectroscopy analysis revealed covalent interaction and hydrogen bonding between chitosan and ACHE. The XRD and SEM analyses indicated that interactions occurred between the film matrix and A. campestris active compounds, which could be reflected by the physical and mechanical properties of composite films. Incorporating ACHE and ACAE in the chitosan matrix decreased the tensile strength. The film extensibility was reduced when ACHE and ACEO were added. All films exhibited great thermal stability as the degradation occurred above 300 °C. The addition of A. campestris active compounds, particularly extracts, to chitosan films notably increased the antioxidant and UV-Vis barrier properties. Chitosan films enriched with the A. campestris antioxidant compounds could be applied as food packaging alternatives.
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43
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Díaz-Montes E, Castro-Muñoz R. Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products. Polymers (Basel) 2021; 13:767. [PMID: 33804445 PMCID: PMC7957772 DOI: 10.3390/polym13050767] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 12/12/2022] Open
Abstract
Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n Col. Barrio La Laguna Ticoman, Mexico City 07340, Mexico;
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca. Av. Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, Toluca de Lerdo 50110, Mexico
- Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Gdansk University of Technology, 11/12 Narutowicza St., 80-233 Gdansk, Poland
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44
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Singh B, Singh JP, Kaur A, Yadav MP. Insights into the chemical composition and bioactivities of citrus peel essential oils. Food Res Int 2021; 143:110231. [PMID: 33992345 DOI: 10.1016/j.foodres.2021.110231] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2020] [Revised: 01/31/2021] [Accepted: 02/13/2021] [Indexed: 12/11/2022]
Abstract
Citrus peel (CP), a by-product of the citrus fruit processing, comprises nearly forty to fifty percent of the fruit portion. Interestingly, the essential oil (EO) is primarily concentrated in the peel portion of the citrus fruit. Extraction of CP essential oil (CPEO) is an effective way of utilizing the citrus fruit processing waste. The CPEO can be more efficiently recovered from CP waste by improving the efficiency of conventional extraction processes. The main components of CPEO include monoterpenes, sesquiterpenes and their oxygenated derivatives. Specifically, limonene is the major oil component identified in the peel of different citrus species. The health promoting biological activities of CPEO are functioning as antioxidant, anti-inflammatory, analgesic, antimicrobial and anticancer agents, thereby can be used as a source of functional components and preservatives for the development of nutritionally safe newer food products. This paper provides an in-depth knowledge about the chemical constituents and bioactivities of EOs extracted from peels of different citrus species.
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Affiliation(s)
- Balwinder Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar 143002, Punjab, India
| | - Jatinder Pal Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
| | - Madhav P Yadav
- Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
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45
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Chitosan-based film incorporated with essential oil nanoemulsion foreseeing enhanced antimicrobial effect. Journal of Food Science and Technology 2021; 58:3314-3327. [PMID: 34366449 DOI: 10.1007/s13197-020-04888-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2020] [Accepted: 11/06/2020] [Indexed: 10/22/2022]
Abstract
Foodborne diseases are a huge problem that causes dramatic economic losses and threatens consumers' lives. Chitosan-based film incorporated with essential oil nanoemulsion would be an ideal solution to build smart food packaging. Thyme oil was formulated into nanoemulsion and checked for the droplet size, distribution, and physical stability. The prepared thyme oil nanoemulsion was incorporated with the chitosan-filmogenic mixture through continuous mixing. The filmogenic mixture was cast, dried, and assessed for their morphological, physical, mechanical, and molecular properties. In addition to investigating the antimicrobial activity against gram-negative (Escherichia coli spp.) and gram-positive (Bacillus subtilis spp.) bacteria. Thyme oil nanoemulsion showed a small droplet size (89-90 nm) with considerable stability. Incorporating thyme oil nanoemulsion with the chitosan-based film did not cause great change in the film appearance and transparency, while enhanced the light barrier property. It caused noticeable changes to the film physical (ex., moisture content, water vapor permeability, among others) and mechanical (Tensile strength and elongation at break) properties. On the other hand, it improved the film thermal stability without causing a structural alteration in the film matrix. Incorporation of chitosan-based film with thyme nanoemulsion remarkably improved the antimicrobial activity against foodborne pathogens. Chitosan-based film incorporated with thyme oil nanoemulsion would be considered a promising antimicrobial food packaging material with considerable packaging properties, and substantial growth inhibitor of foodborne pathogens.
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46
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Physicochemical and Antioxidant Properties Based on Fish Sarcoplasmic Protein/Chitosan Composite Films Containing Ginger Essential Oil Nanoemulsion. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02564-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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47
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Zhang G, Guan T, Zhang J, Zhang T. Theoretical and experimental investigation of sodium alginate composite films containing star anise ethanol extract/hydroxypropyl-β-cyclodextrin inclusion complex. J Food Sci 2021; 86:434-442. [PMID: 33415749 DOI: 10.1111/1750-3841.15564] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 11/14/2020] [Accepted: 12/23/2020] [Indexed: 11/30/2022]
Abstract
The aim of this study is to prepare composite films incorporated with star anise ethanol extract (SAEE)/hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complex. The effects of sodium alginate concentration on mechanical properties of films are tested. Sodium alginate, SAEE, and SAEE/HP-β-CD inclusion complex-based composite films are characterized in terms of UV-visible spectroscopy, microstructure characterizations, including transmission electron microscopy, scanning electronic microscopy, Fourier transform infrared, and 1 H NMR analysis, and molecular modeling calculations. With various stoichiometries, the complexes of sodium alginate/SAEE/HP-β-CD are compared through both theoretical and experimental analyses. Molecular simulations are applied to predict the possible orientations of SAEE inside the HP-β-CD cavity and the optimal stoichiometry of the complex formation. According to the simulation, the system of sodium alginate/SAEE (or SAEE/HP-β-CD inclusion complex) in a 3:1 stoichiometry reaches the lowest total energy and achieves a balance in complex system. In addition, the composite films can maintain high-content vitamin C and reduce weight loss rate of fresh-cut Chinese yam. In conclusion, coinciding with the experimental results, the molecular modeling successfully calculates the reasonable molecular structure and molecular behavior of sodium alginate/SAEE/HP-β-CD inclusion complex. The composite films in this study have the potential to be used for food packaging applications. PRACTICAL APPLICATION: In this paper, we present composite films incorporated with star anise ethanol extract (SAEE)/hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complex for the use of fresh-cut Chinese yam preservation. The present study demonstrates a successful application of molecular modeling to predict the geometry of the final complex. It can serve as a powerful tool to calculate the energy of association between inclusion complex and sodium alginate molecules.
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Affiliation(s)
- Guangjie Zhang
- School of Biology and Food Engineering, Anyang Institute of Technology, Anyang, 455000, China
| | - Tianzhu Guan
- School of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, China
| | - Jie Zhang
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Tiehua Zhang
- College of Food Science and Engineering, Jilin University, Changchun, 130062, China
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48
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49
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Negahdari M, Partovi R, Talebi F, Babaei A, Abdulkhani A. Preparation, characterization, and preservation performance of active polylactic acid film containing
Origanum majorana
essential oil and zinc oxide nanoparticles for ground meat packaging. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15013] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Maryam Negahdari
- Department of Food Hygiene Faculty of Veterinary Medicine Amol University of Special Modern Technologies Amol Iran
| | - Razieh Partovi
- Department of Food Hygiene Faculty of Veterinary Medicine Amol University of Special Modern Technologies Amol Iran
| | - Fazeleh Talebi
- Department of Food Hygiene Faculty of Veterinary Medicine University of Tehran Tehran Iran
| | - Amir Babaei
- Department of Polymer Engineering Faculty of Engineering Golestan University Gorgan Iran
| | - Ali Abdulkhani
- Department of Wood and Paper Science and Technology Faculty of Natural Resources University of Tehran Karaj Iran
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50
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Nair MS, Tomar M, Punia S, Kukula-Koch W, Kumar M. Enhancing the functionality of chitosan- and alginate-based active edible coatings/films for the preservation of fruits and vegetables: A review. Int J Biol Macromol 2020; 164:304-320. [DOI: 10.1016/j.ijbiomac.2020.07.083] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 06/20/2020] [Accepted: 07/09/2020] [Indexed: 02/06/2023]
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