1
|
Ma M, Gu M, Zhang S, Yuan Y. Effect of tea polyphenols on chitosan packaging for food preservation: Physicochemical properties, bioactivity, and nutrition. Int J Biol Macromol 2024; 259:129267. [PMID: 38199547 DOI: 10.1016/j.ijbiomac.2024.129267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 01/02/2024] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
Chitosan packaging has been widely studied for food preservation, the application of which is expanded by the incorporation of tea polyphenols. This paper reviews the influence of tea polyphenols incorporation on chitosan-based packaging from the perspectives of physicochemical properties, bioactivity used for food preservation, and nutritional value. The physicochemical properties included optical properties, mechanical properties, water solubility, moisture content, and water vapor barrier property, concluding that the addition of tea polyphenols improved the opacity, water solubility, and water vapor barrier property of chitosan packaging, and the mechanical properties and water content were decreased. The bioactivity used for food preservation, that is antioxidant and antimicrobial properties, is enhanced by tea polyphenols, improving the preservation of food like meat, fruits, and vegetables. In the future, efforts will be needed to improve the mechanical properties of composite film and adjust the formula of tea polyphenols/chitosan composite film to apply to different foods. Besides, the identification and development of high nutritional value tea polyphenol/chitosan composite film is a valuable but challenging task. This review is expected to scientifically guide the application of tea polyphenols in chitosan packaging.
Collapse
Affiliation(s)
- Mengjie Ma
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mingfei Gu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shuaizhong Zhang
- Marine Science Research Institute of Shandong Province, Qingdao 266104, China
| | - Yongkai Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
2
|
Kaur N, Somasundram C, Razali Z, Mourad AHI, Hamed F, Ahmed ZFR. Aloe vera/Chitosan-Based Edible Film with Enhanced Antioxidant, Antimicrobial, Thermal, and Barrier Properties for Sustainable Food Preservation. Polymers (Basel) 2024; 16:242. [PMID: 38257041 PMCID: PMC10821446 DOI: 10.3390/polym16020242] [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: 12/26/2023] [Revised: 01/04/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Food bioactive packaging has received increasing attention from consumers and the food industry for its potential to reduce food waste and environmental issues. Several materials can be used to produce edible films/coats; however, bio-based, cost-effective, and sustainable coatings have gained a high reputation these days. For instance, Aloe vera gel (AV) is a promising bio-based material for edible coatings and films; therefore, the present study aimed to investigate the film-forming abilities of AV and Chitosan (CH) combination as a potential active food packaging material. The physicochemical and mechanical characteristics of formed films of various combinations were prepared at different concentrations, i.e., CH (0.5% w/v), AV (100%), CH:AV (75:25), and CH:AV (60:40). The results showed significant differences among all the prepared edible films wherein these differences were mainly on account of incorporating AV gel. The rheological and antioxidant properties of the formulations improved with the inclusion of AV gel. The films composed of CH:AV (60:40) positively affected the water solubility, thermal properties, and water vapour permeability of the edible films. The X-ray Diffraction (XRD) and Scanning electron microscopy (SEM) results showed that the films composed of CH:AV, (60:40) were amorphous and had smooth morphology. Further, the edible film solutions were applied to fresh figs (Ficus carica) to investigate their role in preserving fruits during storage. A significant reduction in microbial growth was found in coated fruits after 28 days of cold storage. The films composed of CH and AV showed overall improved results compared to the CH (0.5%, w/v). Therefore, the used formulations (CH:AV, 60:40) can form a sustainable film that has the potential to be utilized for fresh product preservation to maintain its quality and shelf life.
Collapse
Affiliation(s)
- Navjot Kaur
- Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
| | - Chandran Somasundram
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia; (C.S.); (Z.R.)
- The Center for Research in Biotechnology for Agriculture (CEBAR), University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Zuliana Razali
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia; (C.S.); (Z.R.)
- The Center for Research in Biotechnology for Agriculture (CEBAR), University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Abdel-Hamid I. Mourad
- Department of Mechanical and Aerospace Engineering, College of Engineering, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
| | - Fathalla Hamed
- Department of Physics, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
| | - Zienab F. R. Ahmed
- Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
| |
Collapse
|
3
|
Flores-López ML, Vieira JM, Rocha CMR, Lagarón JM, Cerqueira MA, Jasso de Rodríguez D, Vicente AA. Postharvest Quality Improvement of Tomato ( Solanum lycopersicum L.) Fruit Using a Nanomultilayer Coating Containing Aloe vera. Foods 2023; 13:83. [PMID: 38201111 PMCID: PMC10778306 DOI: 10.3390/foods13010083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 12/19/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
The effectiveness of an alginate/chitosan nanomultilayer coating without (NM) and with Aloe vera liquid fraction (NM+Av) was evaluated on the postharvest quality of tomato fruit at 20 °C and 85% relative humidity (RH) to simulate direct consumption. Both nanomultilayer coatings had comparable effects on firmness and pH values. However, the NM+Av coating significantly reduced weight loss (4.5 ± 0.2%) and molds and yeasts (3.5-4.0 log CFU g-1) compared to uncoated fruit (16.2 ± 1.2% and 8.0 ± 0.0 log CFU g-1, respectively). It notably lowered O2 consumption by 70% and a 52% decrease in CO2 production, inhibiting ethylene synthesis. Visual evaluation confirmed NM+Av's efficacy in preserving the postharvest quality of tomato. The preservation of color, indicated by the Minolta color (a*/b*) values, demonstrated NM+Av's ability to keep the light red stage compared to uncoated fruit. The favorable effects of NM+Av coating on enhancing postharvest quality indicates it as a potential alternative for large-scale tomato fruit preservation.
Collapse
Affiliation(s)
- María L. Flores-López
- Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (M.L.F.-L.); (J.M.V.); (C.M.R.R.)
- Centro de Investigación e Innovación Científica y Tecnológica, Universidad Autónoma de Coahuila, Saltillo 25070, Coahuila, Mexico
| | - Jorge M. Vieira
- Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (M.L.F.-L.); (J.M.V.); (C.M.R.R.)
| | - Cristina M. R. Rocha
- Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (M.L.F.-L.); (J.M.V.); (C.M.R.R.)
| | - José M. Lagarón
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain;
| | - Miguel A. Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal;
| | - Diana Jasso de Rodríguez
- Plant Breeding Department, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro No. 1923, Colonia Buenavista, Saltillo 25315, Coahuila, Mexico;
| | - António A. Vicente
- Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal; (M.L.F.-L.); (J.M.V.); (C.M.R.R.)
| |
Collapse
|
4
|
Zhao Y, Li H, Chen J, Wang Y. A novel high water-soluble antibacterial films-based guar gum incorporated with Aloe vera gel and ε-polylysine. Food Chem 2023; 427:136686. [PMID: 37385057 DOI: 10.1016/j.foodchem.2023.136686] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 06/04/2023] [Accepted: 06/18/2023] [Indexed: 07/01/2023]
Abstract
The high water-soluble films are commonly used in food coating and food encapsulation. In this study, the effect of Aloe vera gel (AV) and ε-polylysine (ε-PL) on the comprehensive properties of films based on guar gum (GG) were investigated. When GG to AV was 8:2, the GG:AV:ε-PL composite films (water solubility = 68.50%) had an 82.42% higher water solubility than pure guar gum (PGG) films (water solubility = 37.55%). Compared with PGG films, the composite films more transparent, better thermal stability and elongation at break. X-ray diffraction and SEM analysis showed the composite films were amorphous structures and the AV and ε-PL did not change the structure of PGG. FITR analysis confirmed the formation of hydrogen bonds within the composite films. Antibacterial properties showed the composite films had a good antibacterial effect against Escherichia coli and Staphylococcus aureus. Therefore, the composite films can be a new option of high water-soluble antibacterial food packaging materials.
Collapse
Affiliation(s)
- Yakun Zhao
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
| |
Collapse
|
5
|
Wang L, Yang C, Deng X, Peng J, Zhou J, Xia G, Zhou C, Shen Y, Yang H. A pH-sensitive intelligent packaging film harnessing Dioscorea zingiberensis starch and anthocyanin for meat freshness monitoring. Int J Biol Macromol 2023; 245:125485. [PMID: 37348585 DOI: 10.1016/j.ijbiomac.2023.125485] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 06/10/2023] [Accepted: 06/17/2023] [Indexed: 06/24/2023]
Abstract
Abundant starch was isolated from Dioscorea zingiberensis C.H. Wright, a novel and underutilized industrial crop resource. In this study, an intelligent packaging film able to indicate food freshness was developed and characterized. D. zingiberensis starch (DZS) was bleached first, and its particle size, total starch content, amylose content, and gelatinization temperature were then measured. Butterfly pea (Clitoria ternatea Linn.) flowers were selected as the source of polyphenols, which rendered the prepared film intelligent and progressively blue-violet. SEM and FT-IR analyses showed the homogeneous dispersion of butterfly pea flower extract (BPE) in the film. The BPE-loaded film showed improved flexibility and resistance to UV and oxidation while maintaining sufficient mechanical strength and physical properties. Moreover, the film underwent a distinguishable color change from red to blue-violet and finally to green-yellow with increasing pH from 2 to 13. Similar color alteration also occurred when the film was exposed to ammonia. When the film was used to monitor the freshness of chicken stored at room temperature, it exhibited an obvious color change, implying its deterioration. Therefore, the newly developed BPE-DZS film, which was produced from readily accessible natural substances, can serve as an intelligent packaging material, indicating food freshness and prolonging shelf life.
Collapse
Affiliation(s)
- Liwei Wang
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Chengyu Yang
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Xiaoli Deng
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jiangsong Peng
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jinwei Zhou
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Guohua Xia
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Yuping Shen
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Huan Yang
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| |
Collapse
|
6
|
Basumatary IB, Mukherjee A, Kumar S. Chitosan-based composite films containing eugenol nanoemulsion, ZnO nanoparticles and Aloe vera gel for active food packaging. Int J Biol Macromol 2023; 242:124826. [PMID: 37178889 DOI: 10.1016/j.ijbiomac.2023.124826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 02/21/2023] [Accepted: 05/08/2023] [Indexed: 05/15/2023]
Abstract
Biopolymer-based food packaging films are gaining increasing popularity, as consumers' demands for sustainable alternatives and environmental concerns associated with synthetic plastic packaging grow. In this research work, chitosan-based active antimicrobial films reinforced with eugenol nanoemulsion (EuNE), Aloe vera gel, and zinc oxide nanoparticles (ZnONPs) were fabricated and characterized for their solubility, microstructure, optical properties, antimicrobial and antioxidant activities. The rate of release of EuNE from the fabricated films was also evaluated to determine active nature of the films. The EuNE droplet size was about 200 nm, and they were uniformly distributed throughout the film matrices. Incorporation of EuNE in chitosan drastically improved UV-light barrier property of the fabricated composite film by 3 to 6 folds, while maintaining their transparency. The XRD spectra of the fabricated films showed good compatibility between the chitosan and the incorporated active agents. The incorporation of ZnONPs significantly improved their antibacterial properties against foodborne bacteria and tensile strength about 2-folds, whereas incorporation of EuNE and AVG improved DPPH scavenging activities of the chitosan film up to 95 %, respectively.
Collapse
Affiliation(s)
- Indra Bhusan Basumatary
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, Assam, India
| | - Avik Mukherjee
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, Assam, India.
| | - Santosh Kumar
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, Assam, India.
| |
Collapse
|
7
|
Zamudio-Ceja RB, Garcia-Contreras R, Chavez-Granados PA, Aranda-Herrera B, Alvarado-Garnica H, Jurado CA, Fischer NG. Decellularized Scaffolds of Nopal ( Opuntia Ficus-indica) for Bioengineering in Regenerative Dentistry. J Funct Biomater 2023; 14:jfb14050252. [PMID: 37233362 DOI: 10.3390/jfb14050252] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/23/2023] [Accepted: 04/27/2023] [Indexed: 05/27/2023] Open
Abstract
Opuntia Ficus-indica, or nopal, is traditionally used for its medicinal properties in Mexico. This study aims to decellularize and characterize nopal (Opuntia Ficus-indica) scaffolds, assess their degradation and the proliferation of hDPSC, and determine potential pro-inflammatory effects by assessing the expression of cyclooxygenase 1 and 2 (COX-1 and 2). The scaffolds were decellularized using a 0.5% sodium dodecyl sulfate (SDS) solution and confirmed by color, optical microscopy, and SEM. The degradation rates and mechanical properties of the scaffolds were determined by weight and solution absorbances using trypsin and PBS and tensile strength testing. Human dental pulp stem cells (hDPSCs) primary cells were used for scaffold-cell interaction and proliferation assays, as well as an MTT assay to determine proliferation. Proinflammatory protein expression of COX-I and -II was discovered by Western blot assay, and the cultures were induced into a pro-inflammatory state with interleukin 1-β. The nopal scaffolds exhibited a porous structure with an average pore size of 252 ± 77 μm. The decellularized scaffolds showed a 57% reduction in weight loss during hydrolytic degradation and a 70% reduction during enzymatic degradation. There was no difference in tensile strengths between native and decellularized scaffolds (12.5 ± 1 and 11.8 ± 0.5 MPa). Furthermore, hDPSCs showed a significant increase in cell viability of 95% and 106% at 168 h for native and decellularized scaffolds, respectively. The combination of the scaffold and hDPSCs did not cause an increase in the expression of COX-1 and COX-2 proteins. However, when the combination was exposed to IL-1β, there was an increase in the expression of COX-2. This study demonstrates the potential application of nopal scaffolds in tissue engineering and regenerative medicine or dentistry, owing to their structural characteristics, degradation properties, mechanical properties, ability to induce cell proliferation, and lack of enhancement of pro-inflammatory cytokines.
Collapse
Affiliation(s)
- Ruth Betsabe Zamudio-Ceja
- Interdisciplinary Research Laboratory, Nanostructures, and Biomaterials Area, National School of Higher Studies (ENES) Leon, National Autonomous University of Mexico (UNAM), Leon 37684, Gto, Mexico
| | - Rene Garcia-Contreras
- Interdisciplinary Research Laboratory, Nanostructures, and Biomaterials Area, National School of Higher Studies (ENES) Leon, National Autonomous University of Mexico (UNAM), Leon 37684, Gto, Mexico
| | - Patricia Alejandra Chavez-Granados
- Interdisciplinary Research Laboratory, Nanostructures, and Biomaterials Area, National School of Higher Studies (ENES) Leon, National Autonomous University of Mexico (UNAM), Leon 37684, Gto, Mexico
| | - Benjamin Aranda-Herrera
- Interdisciplinary Research Laboratory, Nanostructures, and Biomaterials Area, National School of Higher Studies (ENES) Leon, National Autonomous University of Mexico (UNAM), Leon 37684, Gto, Mexico
| | - Hugo Alvarado-Garnica
- Interdisciplinary Research Laboratory, Nanostructures, and Biomaterials Area, National School of Higher Studies (ENES) Leon, National Autonomous University of Mexico (UNAM), Leon 37684, Gto, Mexico
| | - Carlos A Jurado
- Department of Prosthodontics, The University of Iowa College of Dentistry and Dental Clinics, Iowa City, IA 52242, USA
| | - Nicholas G Fischer
- Minnesota Dental Research Center for Biomaterials and Biomechanics, University of Minnesota, Minneapolis, MN 55455, USA
| |
Collapse
|
8
|
Han T, Chen W, Zhong Q, Chen W, Xu Y, Wu J, Chen H. Development and Characterization of an Edible Zein/Shellac Composite Film Loaded with Curcumin. Foods 2023; 12:foods12081577. [PMID: 37107372 PMCID: PMC10137614 DOI: 10.3390/foods12081577] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/29/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
The development of functional edible films is promising for the food industry, and improving the water barrier of edible films has been a research challenge in recent years. In this study, curcumin (Cur) was added to zein (Z) and shellac (S) to prepare an edible composite film with a strong water barrier and antioxidant properties. The addition of curcumin significantly reduced the water vapor permeability (WVP), water solubility (WS), and elongation at break (EB), and it clearly improved the tensile strength (TS), water contact angle (WCA), and optical properties of the composite film. The ZS-Cur films were characterized by SEM, FT-IR, XRD, DSC, and TGA; the results indicated that hydrogen bonds were formed among the curcumin, zein, and shellac, which changed the microstructure and improved the thermal stability of the film. A test of curcumin release behavior showed controlled release of curcumin from the film matrix. ZS-Cur films displayed remarkable pH responsiveness, strong antioxidant properties, and inhibitory effects on E. coli. Therefore, the insoluble active food packaging prepared in this study provides a new strategy for the development of functional edible films and also provides a possibility for the application of edible films to extend the shelf life of fresh food.
Collapse
Affiliation(s)
- Tao Han
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Wenxue Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Qiuping Zhong
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Weijun Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Yaping Xu
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Jiawu Wu
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Haiming Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
- Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, China
| |
Collapse
|
9
|
Li Y, Hu Z, Huo R, Cui Z. Preparation of an indicator film based on pectin, sodium alginate, and xanthan gum containing blueberry anthocyanin extract and its application in blueberry freshness monitoring. Heliyon 2023; 9:e14421. [PMID: 37020936 PMCID: PMC10068121 DOI: 10.1016/j.heliyon.2023.e14421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 02/25/2023] [Accepted: 03/06/2023] [Indexed: 03/28/2023] Open
Abstract
An active pH-sensitive film based on pectin-sodium alginate-xanthan gum composite film (PAX) was prepared, containing blueberry anthocyanin extract (BAEs), to monitor the freshness of blueberries. The effects of different contents of BAEs on the microstructure and physical properties of intelligent polysaccharide films were comprehensively evaluated. It was found that 75-BAEs-PAX film had a solid response to pH value and showed different and easily distinguishable colors at different pH values. In addition, when the freshness of blueberries stored at different temperatures (-1 °C, 4 °C, 10 °C, 15 °C, 25 °C) was monitored, the color of 75-BAEs-PAX film changed from purple to light pink from neutral to acidic environment, which was consistent with the change of pH value of blueberries from fresh to spoilage. The Arrhenius equation verified that the difference between the activation energy of the indicator film and the blueberry quality was less than 25 kJ/mol. Therefore, the 75-BAEs-PAX film can be used as an indicator film for blueberries freshness monitoring. In this study, the freshness of blueberries was monitored by BAEs, and the purpose of using ontology to monitor ontology was achieved. The freshness of blueberries was visualized during storage and transportation, which could effectively reduce the waste of blueberries. In the future, the method of ontology monitoring ontology could be extended to other foods.
Collapse
|
10
|
Production of Thermoplastic Starch- Aloe vera Gel Film with High Tensile Strength and Improved Water Solubility. Polymers (Basel) 2022; 14:polym14194213. [PMID: 36236161 PMCID: PMC9571595 DOI: 10.3390/polym14194213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/12/2022] [Accepted: 09/23/2022] [Indexed: 11/19/2022] Open
Abstract
Biodegradable film packaging made from thermoplastic starch (TPS) has low mechanical performance and high water solubility, which is incomparable with synthetic films. In this work, Aloe vera (AV) gel and plasticized soluble potato starch were utilised to improve the mechanical stability and water solubility of TPS. Dried starch was mixed with glycerol and different AV gel concentrations (0% to 50%). The TPS + 50% AV gel (30 g TPS + 15 g AV gel) showed the best improvement compared to TPS alone. When compared to similar TPS films with AV gel added, this film is stronger and dissolves better in water. Mechanical qualities improved the tensile strength and Young's modulus of the TPS film, with 1.03 MPa to 9.14 MPa and 51.92 MPa to 769.00 MPa, respectively. This was supported by the improvement of TPS water solubility from 57.44% to 46.6% and also by the increase in decomposition temperature of the TPS. This promises better heat resistance. The crystallinity percentage increase to 24.26% suggested that the formation of hydrogen bonding between TPS and AV gel enhanced crosslinking in the polymeric structure. By adding AV gel, the TPS polymeric structure is improved and can be used as a biodegradable food-packaging film.
Collapse
|
11
|
Márquez-Reyes JM, Rodríguez-Quiroz RE, Hernández-Rodríguez JP, Rodríguez-Romero BA, Flores-Breceda H, Napoles-Armenta J, Romero-Soto IC, Galindo-Rodríguez SA, Báez-González JG, Treviño-Garza MZ. Production and Characterization of Biocomposite Films of Bacterial Cellulose from Kombucha and Coated with Chitosan. Polymers (Basel) 2022; 14:polym14173632. [PMID: 36080707 PMCID: PMC9460144 DOI: 10.3390/polym14173632] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 08/28/2022] [Accepted: 08/30/2022] [Indexed: 11/16/2022] Open
Abstract
The purpose of this research is to produce and characterize bacterial cellulose (BC) films coated with chitosan (BC-CH). BC films were produced in a fermentation medium based on Camellia sinensis tea and dextrose (12 days at 25 °C) and subsequently treated with coating-forming solutions (CFSs) based on chitosan (BC-CH 0.5%, BC-CH 1.0%, and BC-CH 1.5%). As a result, the FTIR spectra of BC and BC-CH 1.5% showed the main characteristic bands of cellulose and chitosan. In the physicochemical characterization of the films, it was found that the incorporation of the chitosan coatings did not affect the thickness; however, it decreased the luminosity (L*) and increased redness (a*), yellowness (b*), and opacity (75.24%). Additionally, the light absorption properties in the UV-Vis range were improved. Furthermore, the application of the CFSs increased: the solubility (64.91%), the antimicrobial activity against S. aureus (6.55 mm) and E. coli (8.25 mm), as well as the antioxidant activity (57.71% and 24.57% free radical scavenging activity), and the content of total phenols (2.45 mg GAE/g). Finally, our results suggest that the BC-CH films developed in the present study show a potential application as active packaging material for food.
Collapse
Affiliation(s)
- Julia M. Márquez-Reyes
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Rubí E. Rodríguez-Quiroz
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Juan P. Hernández-Rodríguez
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Beatriz A. Rodríguez-Romero
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Héctor Flores-Breceda
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Juan Napoles-Armenta
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Itzel C. Romero-Soto
- Centro Universitario del Norte, Universidad de Guadalajara, Km. 191, México 45D No. 23, Colotlán 46200, Mexico
| | - Sergio A. Galindo-Rodríguez
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico
| | - Juan G. Báez-González
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico
| | - Mayra Z. Treviño-Garza
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico
- Correspondence: ; Tel.: +52-81-8329-4000 (ext. 3670)
| |
Collapse
|
12
|
Yuan D, Hao X, Liu G, Yue Y, Duan J. A novel composite edible film fabricated by incorporating W/O/W emulsion into a chitosan film to improve the protection of fresh fish meat. Food Chem 2022; 385:132647. [PMID: 35278729 DOI: 10.1016/j.foodchem.2022.132647] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 02/01/2022] [Accepted: 03/04/2022] [Indexed: 11/18/2022]
Abstract
A novel edible composite film constructed by incorporating W1/O/W2 emulsion (W1: aqueous solution of nisin; W2: water; oil phase: carvacrol) into chitosan film was characterized. Influences of preparing parameters on properties, especially stability, of primary and double emulsions were evaluated, and more persistent antibacterial activity was achieved. The film's tension strength was increased by incorporating double emulsion at low concentration, but its oxygen permeability increased after this incorporation. The composite film displayed significant inhibitory effects on both Gram-positive and Gram-negative bacteria. SEM showed a sign of aggregation of some emulsion droplets near the surface of the composite film. FTIR found no pronounced interaction between the added active agents and chitosan. TGA proved that the double emulsion helped to increase the thermal stability of the film at high temperature. Coating salmon fillets with the composite film significantly increased the shelf life of fish fillets, demonstrating optimal potency in preserving fish fillets.
Collapse
Affiliation(s)
- Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Xu Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Guorong Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China.
| | - Ying Yue
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| | - Jiaojiao Duan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
| |
Collapse
|
13
|
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
| |
Collapse
|
14
|
Nxumalo KA, Fawole OA, Oluwafemi OS. Evaluating the Efficacy of Gum Arabic-Zinc Oxide Nanoparticles Composite Coating on Shelf-Life Extension of Mandarins (cv. Kinnow). FRONTIERS IN PLANT SCIENCE 2022; 13:953861. [PMID: 35937367 PMCID: PMC9354938 DOI: 10.3389/fpls.2022.953861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Accepted: 06/13/2022] [Indexed: 06/15/2023]
Abstract
Restricted postharvest application of synthetic fungicides in maintaining the quality of citrus fruits has led to a search for alternative postharvest treatments. This study evaluated the efficacy of gum arabic (GA) enriched with green synthesized zinc oxide nanoparticles (ZnO-NPs) in maintaining the postharvest quality of mandarin (cv. Kinnow). ZnO-NPs were synthesized using Bidens pilosa leaf extract and incorporated into GA (2% w/v) at 0, 0.25, 0.5, and 1% to form composite coatings: GA, GA + ZnO-NP 0.25%, GA + ZnO-NP 0.5% and GA + ZnO-NP 1%, respectively. Fruit were dipped for 3 min in the respective coatings, with untreated fruit used as control. Fruit were air-dried, packed in commercial cartons, and stored at 5 ± 1°C and 90 ± 5% relative humidity (RH) for 40 days and observed at 10 days intervals, plus 5 days at 20 ± 5°C and 65 ± 5% RH to determine the incidence of physiological disorders. GA + ZnO-NP showed promise as an alternative postharvest treatment for controlling postharvest physiological disorders associated with 'Kinnow' mandarin. For instance, GA + ZnO-NP 0.5% markedly minimized weight loss (9.2%), electrolyte leakage (43.8%) and chilling injury incidence (5.4%) compared to control (weight loss; 33.3%, electrolyte leakage; 90.3% and chilling injury incidence; 41.5%) at the end of the storage. GA + ZnO-NP 1% significantly alleviated rind pitting, with 13.2% incidence compared to 45.2% rind pitting incidence in the control fruit. This was due to significantly higher phytochemical and antioxidant capacity and reduced antioxidant enzyme degradation in coated fruit than in control. In conclusion, gum arabic coating enriched with ZnO-NPs at concentrations between 0.5 and 1% is recommended as a viable option to maintain the quality of 'Kinnow' mandarin fruit during cold storage.
Collapse
Affiliation(s)
- Kwanele Andy Nxumalo
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg, South Africa
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg, South Africa
| | - Oluwatobi Samuel Oluwafemi
- Department of Chemical Sciences (Formerly Applied Chemistry), University of Johannesburg, Johannesburg, South Africa
- Centre for Nanomaterials Science Research, University of Johannesburg, Johannesburg, South Africa
| |
Collapse
|
15
|
Hadi A, Nawab A, Alam F, Zehra K. Sustainable food packaging films based on alginate and aloe vera. POLYM ENG SCI 2022. [DOI: 10.1002/pen.25992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Alina Hadi
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Anjum Nawab
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Feroz Alam
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Kishwar Zehra
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| |
Collapse
|
16
|
Saleem MS, Ejaz S, Anjum MA, Ali S, Hussain S, Nawaz A, Naz S, Maqbool M, Abbas AM. Aloe vera gel coating delays softening and maintains quality of stored persimmon (Diospyros kaki Thunb.) Fruits. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3296-3306. [PMID: 35876768 PMCID: PMC9304499 DOI: 10.1007/s13197-022-05412-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/25/2022] [Accepted: 02/14/2022] [Indexed: 10/18/2022]
Abstract
The effect of Aloe vera (AV) gel coating was studied on antioxidant enzymes activities, oxidative stress, softening and associated quality attributes of persimmon fruits. The fruits were coated with 0 and 50% AV-gel coating and stored for 20 days at 20 ± 1 ºC. AV-gel coated fruits exhibited considerably less weight loss, hydrogen peroxide level, electrolyte leakage and malondialdehyde content. AV-gel coated fruits had significantly higher ascorbate peroxidase, peroxidase, superoxide dismutase and catalase activities. In addition, AV-gel coating suppressed pectin methylesterase, polygalacturonase and cellulase activities and showed higher ascorbic acid, DPPH scavenging antioxidants and phenolics, and lower sugars and carotenoids. To the best of our knowledge, these results are the first evidence that AV-gel coating modulates the activities of cell wall degrading enzymes to delay ripening in climacteric fruits. So, AV-gel coating prohibited the onset of senescence by activating enzymatic antioxidant system, accumulating bioactive compounds and suppressing cell wall degradation. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05412-5.
Collapse
|
17
|
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]
|
18
|
Halochromic and antioxidant capacity of smart films of chitosan/chitin nanocrystals with curcuma oil and anthocyanins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107119] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
19
|
Florowska A, Hilal A, Florowski T, Mrozek P, Wroniak M. Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels. Gels 2022; 8:63. [PMID: 35049598 PMCID: PMC8775203 DOI: 10.3390/gels8010063] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 01/07/2022] [Accepted: 01/12/2022] [Indexed: 12/18/2022] Open
Abstract
The aim of the study was to investigate the influence of addition of sodium alginate (SA) and chitosan (CH) on the properties of inulin hydrogels. Inulin hydrogels (20 g/100 g) containing various additions (0.0, 0.1, 0.3, and 0.5 g/100 g) of SA and CH were produced. The hydrogels' properties were assessed based on the volumetric gel index, microstructure, yield stress, texture, stability, and color parameters. According to the findings, the inclusion of these polysaccharides had no influence on the gelation ability of the inulin solution. The physical properties of the hydrogels containing SA or CH differed from hydrogels containing only inulin (INU). The obtained microstructural pictures revealed that the addition of SA and CH resulted in the formation of hydrogels with a more compact, smooth, and cohesive structure. Consequently, they had higher yield stress, strength, and spreadability values than INU hydrogels. The addition of chitosan in comparison with sodium alginate also had a greater effect in strengthening the structure of hydrogels, especially at the level of 0.5 g/100 g. For example, the addition of this amount of SA increased the yield stress on average from 195.0 Pa (INU) to 493.6 Pa, while the addition of CH increased it to 745.3 Pa. In the case of the strength parameter, the addition of SA increased the force from 0.24 N (INU) to 0.42 N and the addition of CH increased it to 1.29 N. In the case of spreadability this increase was from 2.89 N * s (INU) to 3.44 N * s (SA) and to 6.16 N * s (CH). Chitosan also caused an increase in the stability of inulin hydrogels, whereas such an effect was not observed with the addition of sodium alginate. The gels with the addition of SA and CH also had significantly different values of color parameters. Inulin-alginate hydrogels were characterized by higher values of the color parameter a *, lower values of the color parameter b *, and in most concentrations higher values of the color parameter L * compared to inulin-chitosan hydrogels. Based on the collected data, it can therefore be concluded that through the addition of sodium alginate and chitosan, there is a possibility to modify the properties of inulin hydrogels and, consequently, to better adapt them to the characteristics of the pro-health food products in which they will be used.
Collapse
Affiliation(s)
- Anna Florowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland; (T.F.); (P.M.); (M.W.)
| | - Adonis Hilal
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland; (T.F.); (P.M.); (M.W.)
| | | | | | | |
Collapse
|
20
|
Li C, Zhang Y, Han Y, Zhao X, Tian F. Freeze–thaw enhanced stability and mechanical strength of polysaccharide‐based sodium alginate/hyaluronic acid films. J Food Saf 2021. [DOI: 10.1111/jfs.12958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Cai‐Yun Li
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Yu‐Bin Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Yun Han
- Jianyou Science and Technology Park Hangzhou China
| | - Xi‐Ya Zhao
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| | - Fa‐Dong Tian
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
| |
Collapse
|
21
|
Composite biopolymer films based on a polyelectrolyte complex of furcellaran and chitosan. Carbohydr Polym 2021; 274:118627. [PMID: 34702453 DOI: 10.1016/j.carbpol.2021.118627] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 08/17/2021] [Accepted: 08/27/2021] [Indexed: 11/24/2022]
Abstract
The aim of research was to develop biopolymer films based on natural polysaccharides. For the first time, biodegradable films were obtained on the basis of a furcellaran-chitosan polyelectrolyte complex. The conditions for its formation were determined by measuring the zeta potential as a function of colloid pH, the size of pure components and their mixtures. The structure and morphology of the prepared films were characterised by FT-IR and AFM analysis. The lowest WVTR values were observed for the FUR and the CHIT-FUR films at the ratio of 9:1. The mechanical, water and rheological properties depend on the weight ratio of furcellaran to chitosan in the mixture. The thermal stability has been improved in CHIT-FUR films at the 9:1 ratio. The results obtained create the possibility of successfully using CHIT-FUR films in the development of biodegradable packaging materials.
Collapse
|
22
|
|
23
|
Preparation and Characterization of Functional Films Based on Chitosan and Corn Starch Incorporated Tea Polyphenols. COATINGS 2021. [DOI: 10.3390/coatings11070817] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The functional films based on chitosan and corn starch incorporated tea polyphenols were developed through mixing the chitosan and starch solution and the powder of tea polyphenols by the casting method. The objective of this research was to investigate the effect of different concentrations of tea polyphenols on the functional properties of the films. Attenuated total reflectance Fourier transform infrared spectrometry and X-ray diffraction were used to investigate the potential interactions among chitosan, corn starch and tea polyphenols in the blend films. Physical properties of the blend films, including density, moisture content, opacity, color, water solubility and water swelling, as well as morphological characteristics, were measured. The results demonstrated that the incorporation of tea polyphenols caused the blend films to lead to a darker appearance. The water solubility of the blend film increased with the increase of tea polyphenol concentrations, while moisture content and swelling degree decreased. The hydrogen bonding between chitosan, starch and tea polyphenols restricted the movement of molecular chains and was helpful to the stability of the blend films. The results suggested that these biodegradable blend films could potentially be used as packaging films for the food and drug industries to extend the shelf life to maintain their quality and safety.
Collapse
|
24
|
Alven S, Khwaza V, Oyedeji OO, Aderibigbe BA. Polymer-Based Scaffolds Loaded with Aloe vera Extract for the Treatment of Wounds. Pharmaceutics 2021; 13:961. [PMID: 34206744 PMCID: PMC8309095 DOI: 10.3390/pharmaceutics13070961] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/15/2021] [Accepted: 04/15/2021] [Indexed: 12/16/2022] Open
Abstract
The treatment of wounds is one challenging biomedical field due to delayed wound healing common in chronic wounds. Several factors delay wound healing, including microbial infections, malnutrition, underlying physiological conditions, etc. Most of the currently used wound dressing materials suffer from poor antimicrobial properties, poor biodegradability and biocompatibility, and weak mechanical performance. Plant extracts, such as Aloe vera, have attracted significant attention in wound management because of their interesting biological properties. Aloe vera is composed of essential constituents beneficial for the wound healing process, such as amino acids, vitamins C and E, and zinc. Aloe vera influences numerous factors that are involved in wound healing and stimulates accelerated healing. This review reports the therapeutic outcomes of aloe vera extract-loaded polymer-based scaffolds in wound management.
Collapse
Affiliation(s)
| | | | | | - Blessing A. Aderibigbe
- Department of Chemistry, University of Fort Hare, Alice 5700, Eastern Cape, South Africa; (S.A.); (V.K.); (O.O.O.)
| |
Collapse
|
25
|
Jiang L, Jia F, Han Y, Meng X, Xiao Y, Bai S. Development and characterization of zein edible films incorporated with catechin/β-cyclodextrin inclusion complex nanoparticles. Carbohydr Polym 2021; 261:117877. [PMID: 33766364 DOI: 10.1016/j.carbpol.2021.117877] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 02/23/2021] [Accepted: 02/25/2021] [Indexed: 02/08/2023]
Abstract
Zein films incorporated with catechin/β-cyclodextrin inclusion complex nanoparticles (CINPs) were developed, and the structure, physicochemical, antioxidant and release properties of the films were characterized. FT-IR results indicated that intermolecular hydrogen bonds were formed between the CINPs and zein. XRD analysis showed that the addition of CINPs did not change the crystal structure of zein film. SEM images observed that the addition of NPs made zein film surface more smooth and dense. Since the nanoparticles occupy the pores of the film matrix, the swelling degree and water vapor barrier property were improved. CINPs addition significantly increased tensile strength, from 2.28 to 12.49 MPa, and increased elongation at break, from 1.52 % to 4.5 % (p < 0.05). The nanocomposite film still maintains strong antioxidant activity after storage. The release behavior of catechin from zein film was controlled. Therefore, zein composites can be used as a potential antioxidant food packaging film-forming material.
Collapse
Affiliation(s)
- Longwei Jiang
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China.
| | - Fuguo Jia
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Yanlong Han
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Xiangyi Meng
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Yawen Xiao
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| | - Shigang Bai
- College of Engineering, Northeast Agricultural University, Harbin, 150030, China
| |
Collapse
|
26
|
Development of active edible coating of alginate and aloe vera enriched with frankincense oil for retarding the senescence of green capsicums. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111341] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
27
|
Jales STL, Barbosa RDM, Silva GR, Severino P, Lima Moura TFA. Natural Polysaccharides From
Aloe vera
L. Gel (
Aloe barbadensis
Miller): Processing Techniques and Analytical Methods. POLYSACCHARIDES 2021. [DOI: 10.1002/9781119711414.ch1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
|
28
|
Li Y, Ma Z, Yang X, Gao Y, Ren Y, Li Q, Qu Y, Chen G, Zeng R. Investigation into the physical properties, antioxidant and antibacterial activity of Bletilla striata polysaccharide/chitosan membranes. Int J Biol Macromol 2021; 182:311-320. [PMID: 33839181 DOI: 10.1016/j.ijbiomac.2021.04.037] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 03/15/2021] [Accepted: 04/06/2021] [Indexed: 11/20/2022]
Abstract
Traditional wound dressings and formulations, such as cream, gauze, cotton wool and gel, are disadvantaged by short residence time, poor leakage and air permeability, poor patient compliance, and the minimal preservation in wet environment. This study is purposed to develop new biodegradable, antioxidant, and antimicrobial membranes based on two natural polysaccharides, Bletilla striata polysaccharide (BSP) and chitosan (CS). The developed films were characterized by SEM, FTIR spectroscopy, NMR spectroscopy and X-ray diffraction to examine surface morphology and internal structure, while TG analysis was conducted to explore the thermal properties of the films. The physical properties of the films were also improved significantly after the introduction of BSP. The biological activity of developed films was assessed by means of antioxidant and antibacterial assay for the further research as a potential wound dressing. The CCK-8 assay revealed that the developed films showed a significant improvement of cell viability, biocompatibility and non-toxicity. These researches demonstrated that BSP/CS films can be applied as suitable materials for the development of biomaterial matrix in novel wound dressing.
Collapse
Affiliation(s)
- Yuan Li
- College of Pharmacy, Southwest Minzu University, Chengdu 610041, China
| | - Zihao Ma
- College of Pharmacy, Southwest Minzu University, Chengdu 610041, China
| | - Xiao Yang
- College of Pharmacy, Southwest Minzu University, Chengdu 610041, China
| | - Yuanping Gao
- College of Pharmacy, Southwest Minzu University, Chengdu 610041, China
| | - Yan Ren
- College of Pharmacy, Southwest Minzu University, Chengdu 610041, China
| | - Qingmiao Li
- Sichuan Academy of Chinese Medicine Sciences, Chengdu 610041,China
| | - Yan Qu
- Pharmacy College, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Gongzhen Chen
- Central Nervous System Drug Key Laboratory of Sichuan Province, Luzhou 646100, China
| | - Rui Zeng
- College of Pharmacy, Southwest Minzu University, Chengdu 610041, China.
| |
Collapse
|
29
|
Effect of Chitosan and Aloe Vera Extract Concentrations on the Physicochemical Properties of Chitosan Biofilms. Polymers (Basel) 2021; 13:polym13081187. [PMID: 33917123 PMCID: PMC8067903 DOI: 10.3390/polym13081187] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/26/2021] [Accepted: 04/03/2021] [Indexed: 12/23/2022] Open
Abstract
Chitosan films have been extensively studied as dressings in formulations for the treatment of chronic wounds. The incorporation of aloe vera (Aloe barbadensis Miller) into chitosan dressings could potentialize the healing process since aloe vera shows several pharmacological activities. This work aimed to evaluate the effect of aloe vera and chitosan concentrations on the physicochemical properties of the developed films. The films were obtained by casting technique and characterized with respect to their color parameters, morphology, barrier and mechanical properties, and thermal analysis. Results showed that the presence of aloe vera modified the films′ color parameters, changed barrier properties, increased fluid handling capacity (FHC), and decreased water-vapor permeability (WVP). The reduced elongation at break resulted in more rigid films. Aloe vera concentration did not significantly change film properties, but the presence of this gel increased the films’ stability at temperatures below 200 °C, showing similar behavior as chitosan films above 400 °C. The results suggest a crosslinking/complexation between chitosan and aloe vera, which combine appropriate physicochemical properties for application as wound dressing materials.
Collapse
|
30
|
Hadi A, Nawab A, Alam F, Zehra K. Physical, mechanical, optical, barrier, and antioxidant properties of sodium alginate–aloe vera biocomposite film. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15444] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Alina Hadi
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Anjum Nawab
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Feroz Alam
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| | - Kishwar Zehra
- Department of Food Science & Technology University of Karachi Karachi Pakistan
| |
Collapse
|
31
|
Preparation and Properties of Soy Protein Isolate/Cotton-Nanocrystalline Cellulose Films. INT J POLYM SCI 2021. [DOI: 10.1155/2021/5518136] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study was performed to estimate the effect of the incorporation of different cotton-nanocrystalline cellulose (C-NCC) contents with soy protein isolate (SPI) films. The results indicated that the C-NCC content had no effect on the thickness of the composite films (
), and the optical property of the composite films decreased as the C-NCC contents increased. Water vapor, carbon dioxide, and oxygen permeability decreased with the introduction of C-NCC and started to increase when the peak of 7% C-NCC was reached. Water solubility of the SPI/C-NCC films decreased from 44.46% of the SPI films to 35.36% of the SPI/C-NCC films with 5% C-NCC. The tensile strength (TS) of films increased from 4.25 MPa to 6.02 MPa by increasing the C-NCC content from 0 to 7%. Then, the TS decreased as the C-NCC content was further increased. The trend of the elongation at break was opposite to that of the TS. The results from FTIR and DSC indicated that the addition of C-NCC did not change functional groups of the SPI films, and the glass transition temperature shifted toward a higher temperature as the C-NCC content increased. Hence, the addition of C-NCC enhanced the barrier and mechanical properties of the SPI/C-NCC composite films.
Collapse
|
32
|
|
33
|
Sarker A, Grift TE. Bioactive properties and potential applications of Aloe vera gel edible coating on fresh and minimally processed fruits and vegetables: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00802-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
34
|
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.
Collapse
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
| |
Collapse
|
35
|
Yousuf B, Wu S, Gao Y. Characteristics of karaya gum based films: Amelioration by inclusion of Schisandra chinensis oil and its oleogel in the film formulation. Food Chem 2020; 345:128859. [PMID: 33333356 DOI: 10.1016/j.foodchem.2020.128859] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 10/19/2020] [Accepted: 12/07/2020] [Indexed: 10/22/2022]
Abstract
This research was focused to develop novel karaya gum films, modified by adding Schisandra chinensis oil and its oleogel. The films produced were assessed for physicochemical, mechanical, thermal and structural characteristics. Glass transition temperature (Tg) of control karaya gum films was recorded as 145.70 °C. Insignificant (p < 0.05) changes occurred in Tg of films in which oil was incorporated, irrespective of the concentration. However, Tg decreased significantly (p < 0.05) as oleogel was added to the karaya gum films and lowest Tg occurred for the KGOG3 films which contained highest concentration of oleogel. X-ray diffraction test depicted an obsolete amorphous behavior of control karaya gum film whereas some peaks appeared in other film samples. Scanning electron micrography (SEM) revealed a reduction in roughness and grainy morphology when oil or oleogel was added to the films. Addition of oil/oleogel enhanced the phenolic content and DPPH radical scavenging activity of the films.
Collapse
Affiliation(s)
- Basharat Yousuf
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
| | - Yuan Gao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| |
Collapse
|
36
|
Optimized alginate and Aloe vera gel edible coating reinforced with nTiO2 for the shelf-life extension of tomatoes. Int J Biol Macromol 2020; 165:2693-2701. [DOI: 10.1016/j.ijbiomac.2020.10.108] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 10/08/2020] [Accepted: 10/14/2020] [Indexed: 01/17/2023]
|
37
|
Ocak B. Properties and characterization of thyme essential oil incorporated collagen hydrolysate films extracted from hide fleshing wastes for active packaging. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:29019-29030. [PMID: 32424755 DOI: 10.1007/s11356-020-09259-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Accepted: 05/11/2020] [Indexed: 06/11/2023]
Abstract
In this investigation, collagen hydrolysate (CH) films extracted from hide fleshing wastes were successfully developed using solvent casting method by incorporating different concentrations of thyme essential oil (TO) (2%, 4%, 6%, and 8%) into the CH. Depending on the concentration of TO, thickness, tensile strength (TS), elongation at break (EAB), film solubility (FS), color, opacity, light transmittance, and thermal properties varied. Addition of TO resulted in the increases in the thickness, EAB (%), and light barrier performance of CH-TO films while there was a significant decrease in TS and FS of the CH films (p ≤ 0.05). According to our findings, the increment of TO content induced higher lightness and yellowness but lower redness values compared to CH film. Fourier-transform infrared spectroscopy was conducted to determine the molecular changes and interactions between CH extracted from hide fleshing wastes and TO. In order to analyze the thermal behavior of the films, differential scanning calorimetry analysis was conducted. Moreover, the structure-property relationships of CH and TO were examined by scanning electron microscopy and a reduction in the compact and homogenous structures of the films containing TO was observed. Promising results have been obtained showing that CH-based films can be used for active packaging purposes, thereby contributing to a significant reduction in the environmental impact of both leather solid waste and plastic packaging materials.
Collapse
Affiliation(s)
- Bugra Ocak
- Faculty of Engineering, Department of Leather Engineering, Ege University, 35100 Bornova, Izmir, Turkey.
| |
Collapse
|
38
|
Riaz A, Lagnika C, Luo H, Dai Z, Nie M, Hashim MM, Liu C, Song J, Li D. Chitosan-based biodegradable active food packaging film containing Chinese chive (Allium tuberosum) root extract for food application. Int J Biol Macromol 2020; 150:595-604. [DOI: 10.1016/j.ijbiomac.2020.02.078] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 02/03/2020] [Accepted: 02/09/2020] [Indexed: 11/25/2022]
|
39
|
|
40
|
Li Y, Zou Q, Song S, Sun T, Li J. Effects of chitosan coatings combined with resveratrol and lysozyme on the quality of
Sciaenops ocellatus
during refrigerated storage. J Food Saf 2020. [DOI: 10.1111/jfs.12777] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Yingchang Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Qian Zou
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Suzhen Song
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Tong Sun
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsFood Safety Key Lab of Liaoning Province Jinzhou China
| |
Collapse
|
41
|
Di Filippo MF, Panzavolta S, Albertini B, Bonvicini F, Gentilomi GA, Orlacchio R, Passerini N, Bigi A, Dolci LS. Functional properties of chitosan films modified by snail mucus extract. Int J Biol Macromol 2020; 143:126-135. [DOI: 10.1016/j.ijbiomac.2019.11.230] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 11/27/2019] [Accepted: 11/28/2019] [Indexed: 12/21/2022]
|
42
|
Chemical Constituents, Antimicrobial Activity, and Food Preservative Characteristics of Aloe vera Gel. AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy9120831] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Edible coating gels developed from the Aloe vera plant have been used as a traditional medicine for about 3000 years. Aloe vera contains approximately 110 potentially active constituents from six different classes: chromone and its glycoside derivatives; anthraquinone and its glycoside derivatives; flavonoids; phenylpropanoids and coumarins; phenylpyrone and phenol derivatives; and phytosterols and others. Apart from medicinal uses, Aloe gels have an important role in food preservation as edible coatings. They provide an edible barrier for atmospheric gases and moisture and help to reduce the respiration and transpiration of fresh produce, which helps to preserve its postharvest quality. To date, numerous studies have been conducted on the postharvest use of Aloe vera gel. The present review article summarizes and discusses existing available information about the chemical constituents, antimicrobial activity, and food preservative characteristics of Aloe vera.
Collapse
|
43
|
Amin U, Khan MA, Akram ME, Al-Tawaha ARMS, Laishevtcev A, Shariati MA. Characterization of compisote edible films from aloe vera gel, beeswax and chitosan. POTRAVINARSTVO 2019. [DOI: 10.5219/1177] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Environmental consciousness as well as individual’s demand for ready to eat food, recently, has changed the trends in food packaging leading to the development of biodegradable and edible packaging. Emulsified edible films have better transparency, superior mechanical properties and provide barriers to water and other atmospheric gases. Edible films if not consumed, biodegrad chemically. In present study, edible films were, initially, prepared using Chitosan and Aloe vera at different concentrations. Films were then subjected to physical and mechanical testing. Films with 20% Aloe vera had low thickness as compared to films with no Aloe vera. These films also had superior mechanical properties and lower water vapor permeability. Films with 20% Aloe vera were, then, selected and beeswax was dispersed in Chitosan-Aloe vera solution at concentration upto 2.0% followed by film preparation through casting technique. Thickness and water vapor permeability were observed to be improved with increase in concentration of beeswax. Tensile strength of edible films was also improved 1.3 times when concentration of beeswax increased from 0.5 to 2.0%. Percentage elongation decreased with increase in beeswax concentration in the emulsified films. No change in particle size was observed with change in concentration of beeswax. Emulsions were also stable at room temperatures. Decrease in transparency of emulsified edible films was observed with increase in beeswax content in the emulsified films. In addition, cost analysis of the films proved them reasonable to be used as an alternate of synthetic packaging materials.
Collapse
|
44
|
Characterization of Aloe vera-banana starch composite films reinforced with curcumin-loaded starch nanoparticles. FOOD STRUCTURE-NETHERLANDS 2019. [DOI: 10.1016/j.foostr.2019.100131] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
45
|
Effects of Herba Lophatheri extract on the physicochemical properties and biological activities of the chitosan film. Int J Biol Macromol 2019; 133:51-57. [DOI: 10.1016/j.ijbiomac.2019.04.067] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 04/03/2019] [Accepted: 04/10/2019] [Indexed: 11/21/2022]
|
46
|
Kurek M, Hlupić L, Elez Garofulić I, Descours E, Ščetar M, Galić K. Comparison of protective supports and antioxidative capacity of two bio-based films with revalorised fruit pomaces extracted from blueberry and red grape skin. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100315] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
47
|
Yong H, Wang X, Bai R, Miao Z, Zhang X, Liu J. Development of antioxidant and intelligent pH-sensing packaging films by incorporating purple-fleshed sweet potato extract into chitosan matrix. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.015] [Citation(s) in RCA: 185] [Impact Index Per Article: 37.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
48
|
Gomes LP, Souza HKS, Campiña JM, Andrade CT, Silva AF, Gonçalves MP, Paschoalin VMF. Edible Chitosan Films and Their Nanosized Counterparts Exhibit Antimicrobial Activity and Enhanced Mechanical and Barrier Properties. Molecules 2018; 24:E127. [PMID: 30602680 PMCID: PMC6337635 DOI: 10.3390/molecules24010127] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2018] [Revised: 12/18/2018] [Accepted: 12/25/2018] [Indexed: 11/16/2022] Open
Abstract
Chitosan and chitosan-nanoparticles were combined to prepare biobased and unplasticized film blends displaying antimicrobial activity. Nanosized chitosans obtained by sonication for 5, 15, or 30 min were combined with chitosan at 3:7, 1:1, and 7:3 ratios, in order to adjust blend film mechanical properties and permeability. The incorporation of nanosized chitosans led to improvements in the interfacial interaction with chitosan microfibers, positively affecting film mechanical strength and stiffness, evidenced by scanning electron microscopy. Nanosized or blend chitosan film sensitivity to moisture was significantly decreased with the drop in biocomposite molecular masses, evidenced by increased water solubility and decreased water vapor permeability. Nanosized and chitosan interactions gave rise to light biobased films presenting discrete opacity and color changes, since red-green and yellow-blue colorations were affected. All chitosan blend films exhibited antimicrobial activity against both Gram-positive and Gram-negative bacteria. The performance of green unplasticized chitosan blend films displaying diverse morphologies has, thus, been proven as a potential step towards the design of nontoxic food packaging biobased films, protecting against spoilage microorganisms, while also minimizing environmental impacts.
Collapse
Affiliation(s)
- Laidson P Gomes
- REQUIMTE/LAQV, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, Cidade Universitária, 21941-909 Rio de Janeiro, Brazil.
| | - Hiléia K S Souza
- REQUIMTE/LAQV, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
| | - José M Campiña
- Departamento de Química e Bioquímica, Centro de Investigação em Química da Universidade do Porto (CIQ-UP), Faculdade de Ciências, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
| | - Cristina T Andrade
- Instituto de Macromoléculas Professora Eloisa Mano, Universidade Federal do Rio de Janeiro, Av. Horácio Macedo, 2030-Cidade Universitária, 21941-598 Rio de Janeiro, Brazil.
| | - António F Silva
- Departamento de Química e Bioquímica, Centro de Investigação em Química da Universidade do Porto (CIQ-UP), Faculdade de Ciências, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
| | - Maria P Gonçalves
- REQUIMTE/LAQV, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
| | - Vania M Flosi Paschoalin
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, Cidade Universitária, 21941-909 Rio de Janeiro, Brazil.
| |
Collapse
|
49
|
The physicochemical, antifungal and antioxidant properties of a mixed polyphenol based bioactive film. Heliyon 2018; 4:e00942. [PMID: 30582030 PMCID: PMC6298942 DOI: 10.1016/j.heliyon.2018.e00942] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 06/25/2018] [Accepted: 11/13/2018] [Indexed: 11/24/2022] Open
Abstract
Physicochemical, antifungal and antioxidant properties of a pectin – aloe mucilage – candelilla wax – Larrea tridentata polyphenols based bioactive film were evaluated. Antifungal capacity was analyzed against Botrytis cinerea, Colletotrichum gloeosporioides, Fusarium oxysporum and Alternaria alternata. The main antioxidants in Larrea tridentata polyphenols were identified by HPLC-MS. Water vapor permeability (WVP) was measured in the film. Antioxidant capacities for ABTS·+, DPPH·, lipid oxidation inhibition (LOI) and ferric reducing antioxidant power (FRAP) (97, 92, and 57 %, 0.73 mM Fe, respectively) were evaluated. It was possible to determine the MIC50 for the fungi evaluated at concentrations of 558–612 ppm of polyphenols. Antioxidants identified were nordihydroguaiaretic acid (NDGA), Quercetin, and Kaenpherol. Treatment with 1.1 % of pectin, 0.16 % candelilla wax, 0.3 % glycerol, 5 % AM and 4 % extract of polyphenols showed values of thickness and WVP suitable to be applied on model fruits.
Collapse
|
50
|
Monzón-Ortega K, Salvador-Figueroa M, Gálvez-López D, Rosas-Quijano R, Ovando-Medina I, Vázquez-Ovando A. Characterization of Aloe vera-chitosan composite films and their use for reducing the disease caused by fungi in papaya Maradol. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4747-4757. [PMID: 30482970 PMCID: PMC6233450 DOI: 10.1007/s13197-018-3397-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2018] [Accepted: 08/14/2018] [Indexed: 11/28/2022]
Abstract
Composite films with Aloe vera (A), chitosan (Ch) and essential oils (EOs) were formulated. Six of the twelve combinations tested formed films: A70Ch30, A70Ch30-15, A60Ch40, A60Ch40-15, A50Ch50, and A50Ch50-15. The A60Ch40-15 film showed the best physicochemical characteristics as well as the greatest in vitro antifungal activity. Although the A90Ch10 and A80Ch20-15 mixtures did not form films, their solutions showed high antifungal activity in vitro. Based on multivariate analysis of the data, A60Ch40-15, A90Ch10 and A80Ch20-15 films were selected as coating treatments for papaya during storage at 30 ± 2 °C and 80% RH. Uncoated fruits (control 1) and treated with synthetic fungicide (control 2) were used as control. Coated fruits showed lower respiration rate, greater firmness and fewer changes in external coloration compared to control. Furthermore, these coatings reduced the incidence and severity of fungal disease by 40-50% compared to control 2. Aloe vera-chitosan films (A90Ch10 and A60Ch40-15), enriched with the EOs of cinnamon (10 mL L-1) and thyme (10 mL L-1), improved quality of the fruit (higher firmness, lower CO2 content, less internal color change) with 50% less disease incidence during storage at room temperature.
Collapse
Affiliation(s)
- Keila Monzón-Ortega
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Boulevard Príncipe Akishino sin número, Colonia Solidaridad 2000, CP 30798, Tapachula, Chiapas Mexico
| | - Miguel Salvador-Figueroa
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Boulevard Príncipe Akishino sin número, Colonia Solidaridad 2000, CP 30798, Tapachula, Chiapas Mexico
| | - Didiana Gálvez-López
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Boulevard Príncipe Akishino sin número, Colonia Solidaridad 2000, CP 30798, Tapachula, Chiapas Mexico
| | - Raymundo Rosas-Quijano
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Boulevard Príncipe Akishino sin número, Colonia Solidaridad 2000, CP 30798, Tapachula, Chiapas Mexico
| | - Isidro Ovando-Medina
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Boulevard Príncipe Akishino sin número, Colonia Solidaridad 2000, CP 30798, Tapachula, Chiapas Mexico
| | - Alfredo Vázquez-Ovando
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Boulevard Príncipe Akishino sin número, Colonia Solidaridad 2000, CP 30798, Tapachula, Chiapas Mexico
| |
Collapse
|