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Sharma D, Sharma A, Bala R, Singh B. Investigations on physiochemical and biomedical properties of Aloe vera - Sterculia gum copolymeric dressings impregnated with antibiotic-anesthetic drugs to enhance wound healing. Int J Biol Macromol 2024; 267:131363. [PMID: 38583847 DOI: 10.1016/j.ijbiomac.2024.131363] [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: 09/16/2023] [Revised: 03/30/2024] [Accepted: 04/02/2024] [Indexed: 04/09/2024]
Abstract
Recently, various innovative advancements have been made in carbohydrate research to design versatile materials for biomedical applications. The current research focuses on the development of copolymeric hydrogel wound dressings (HWD) using a combination of aloe vera (AV) - sterculia gum (SG) - poly (vinylsulfonic acid) (VSA)-based with the aim to enhancing their efficacy in drug delivery (DD) applications. These hydrogel dressings were encapsulated with levofloxacin and lidocaine to address both microbial infection and pain. Copolymers were characterized by FESEM, SEM, EDS, AFM, 13C NMR, FTIR, XRD, and TGA-DTG analysis. Hydrogel exhibited a fluid absorption capacity of 4.52 ± 0.12 g per gram of polymeric dressing in simulated wound conditions. The hydrogels displayed a sustained release of drugs, demonstrating a non-Fickian diffusion mechanism. Polymer dressings revealed antibacterial, mucoadhesive, antioxidant, biocompatible and non-cytotoxic properties. Additionally, HWD displayed permeability to O2 and water vapour, yet was impermeable to microbial penetration. Overall, the findings of physiological, biochemical and drug delivery properties demonstrated the suitability of materials for wound dressing applications.
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Affiliation(s)
- Diwanshi Sharma
- Department of Chemistry, Himachal Pradesh University, Shimla 171005, India
| | - Ashima Sharma
- Department of Physiology, Indira Gandhi Medical College, Shimla, Himachal Pradesh, India
| | - Ritu Bala
- Department of Chemistry, Government College Dharamshala, Himachal Pradesh, India
| | - Baljit Singh
- Department of Chemistry, Himachal Pradesh University, Shimla 171005, India.
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2
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Koc-Bilican B. Linden-based mucilage biodegradable films: A green perspective on functional and sustainable food packaging. Int J Biol Macromol 2024; 261:129805. [PMID: 38286374 DOI: 10.1016/j.ijbiomac.2024.129805] [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: 10/18/2023] [Revised: 01/15/2024] [Accepted: 01/25/2024] [Indexed: 01/31/2024]
Abstract
This study focuses on the utilization of linden mucilage, extracted from the linden tree, as a potential natural polymer source for the production of composite films. The films, which incorporating linden water extract, essential oil, and oil, exhibited improved thermal stability, surface morphology, and water resistance. Biodegradability assessments, particularly for films using essential oil and oil, showed promising outcomes by maintaining structural integrity. Antimicrobial assays demonstrated significant resistance against pathogens, indicating potential applications requiring microbial resistance. Mechanical analyses revealed a trade-off between tensile strength and elongation at break with addition of components. Composite films exhibited reduced water vapor permeability which correlate with water solubility and contact angle measurements. Soil biodegradation studies highlighted the films' potential to mitigate environmental impact. Cytotoxicity tests confirmed the safety of these films for potential food applications. Additionally, antioxidant assays showed increased radical scavenging activity in films with added components. In conclusion, linden-based composite films exhibit promising characteristics, suggesting their potential as sustainable and functional materials, particularly for use in food packaging.
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Affiliation(s)
- Behlul Koc-Bilican
- Department of Molecular Biology and Genetics, Faculty of Science and Letters, Aksaray University, 68100 Aksaray, Turkey; ASUBTAM-Science and Technology Application and Research Center, Aksaray University, 68100 Aksaray, Turkey.
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3
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Wang H, Cheng Y, Zhu J, Yang Y, Qiao S, Li H, Ma L, Zhang Y. Gelatin/polychromatic materials microgels enhanced by carnosic acid inclusions and its application in 2D pattern printing and multi-nozzle food 3D printing. Int J Biol Macromol 2024; 261:129749. [PMID: 38281522 DOI: 10.1016/j.ijbiomac.2024.129749] [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: 07/01/2023] [Revised: 12/16/2023] [Accepted: 01/23/2024] [Indexed: 01/30/2024]
Abstract
Natural polychromatic biomaterials (like carminic acid and gardenia yellow) possess coloring merits and functionality, but are instable under light and heat. Self-assembly of gelatin and polychromatic materials could be induced by carnosic acid inclusions, illustrating great potential in food application. Antioxidant properties, pigment retention rates, UV irradiation stability, rheological properties, and physical resistances (oil, ethanol, heat and microwave) of samples were improved by carnosic acid inclusions, owing to the newly formed hydrogen bonding and electrostatic interactions (UV spectrum, particle size, zeta potential, FTIR, XPS and SEM). The improved properties contributed to the 2D printed pattern stability and the applicability for producing specialized products with high printability and fastness. On the basis of Subtractive Color-Mixing Principle, further three-dimensional dyeing microgel systems were built and modulated; it could functionalize bean paste/carboxymethyl-cellulose food systems, maintain the excellent self-supporting ability & mechanical strength, and promote single/dual-nozzle 3D printing application. Therefore, the self-assembled gelatin/polychromatic materials/carnosic acid microgel samples could not only achieve outstanding 2D printed pattern stability, and could be also promisingly applied in single/dual-nozzle 3D printing for modern innovative, creative food fields.
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Affiliation(s)
- Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China
| | - Yang Cheng
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China
| | - Juncheng Zhu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuxin Yang
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Shihao Qiao
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Huanduan Li
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China; Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, PR China.
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4
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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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5
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Sajimon A, Edakkadan AS, Subhash AJ, Ramya M. Incorporating oregano (Origanum vulgare L.) Essential oil onto whey protein concentrate based edible film towards sustainable active packaging. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2408-2422. [PMID: 37424588 PMCID: PMC10326189 DOI: 10.1007/s13197-023-05763-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/18/2023] [Accepted: 05/01/2023] [Indexed: 07/11/2023]
Abstract
The study's objectives were to develop a packaging film incorporating oregano essential oil, and evaluate the antioxidant, antibacterial, mechanical, and physicochemical activities of the film toward grapes packaging. The films were developed by casting method, after adding nano-emulsion of essential oil into WPC-glycerol film forming solution. The effects of the Oregano Essential Oil (OEO) at different concentrations of 1, 2, 3, and 4% (w/w) in the WPC edible films were studied. The light transmittance, colour aspects, water aspects, mechanical, antioxidant, antimicrobial activities, FTIR, SEM microstructure, and biodegradability of the film were studied. Acidity, weight, TSS, pH and 9-point hedonic sensory analysis of grapes packed in WPC-OEO film were evaluated. Results showed that 3% OEO incorporated WPC film displayed positive inhibition towards pathogenic bacteria; Staphylococcus aureus and Escherichia coli (25.36 ± 0.52-28.0 ± 0.5 mm), the antioxidant activity of 86.89 ± 0.087% and 51.24 ± 0.031% for DPPH, FRAP respectively and degradation after 10 days. The film displayed reduced light transmittance, lower water solubility (44.04 ± 2.361%) and prominent surface characteristics in SEM microstructure and FTIR spectra. The grapes packed in WPC-3% OEO film were firmer, had less surface colour change and showed negligible change in weight, pH, acidity, and Brix value throughout the storage period. Thus, the developed film displayed excellent antibacterial and antioxidant properties that potentially extended the quality of fresh grapes during refrigerated storage. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05763-7.
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Affiliation(s)
- Athul Sajimon
- Department of Food Technology, K S Rangasamy College of Technology, Tiruchengode, Erode India
| | - Athulya Sunil Edakkadan
- Department of Food Technology, K S Rangasamy College of Technology, Tiruchengode, Erode India
| | - Athira Jayasree Subhash
- Department of Food Technology, K S Rangasamy College of Technology, Tiruchengode, Erode India
- Present Address: Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
| | - M. Ramya
- Department of Food Technology, K S Rangasamy College of Technology, Tiruchengode, Erode India
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6
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Guan L, Ma Y, Yu F, Jiang X, Jiang P, Zhang Y, Yuan C, Huang M, Chen Z, Liu L. The recent progress in the research of extraction and functional applications of basil seed gum. Heliyon 2023; 9:e19302. [PMID: 37662748 PMCID: PMC10472252 DOI: 10.1016/j.heliyon.2023.e19302] [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: 02/01/2023] [Revised: 08/15/2023] [Accepted: 08/17/2023] [Indexed: 09/05/2023] Open
Abstract
Basil seed gum (BSG) is a new hydrophilic colloid of natural plant origin. Extracted from basil seeds, it possesses excellent functional characteristics in terms of emulsification, rheology, gelation, stability, and adsorption, which are just as favorable as those of certain commercial gums. Besides, BSG has been widely used in food, medicine, industry, and many other fields for its physiological functions of weight reduction, detoxification, and control of blood sugar and cholesterol as a good dietary fiber. In this paper, we analyzed and discussed the extraction procedures, composition structures, functional characteristics, and modification strategies of BSG. In addition, we summarized the latest research on the applications of BSG in different industries to provide theoretical references for the high-value processing and utilization of BSG.
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Affiliation(s)
- Lingliang Guan
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Yunlong Ma
- Engineering Research Center for Forest and Grassland Disaster Prevention and Reduction, Mianyang Normal University, 621000,Mianyang, Sichuan Province, China
- College of Life Science & Biotechnology, Mianyang Normal University, 621000, Mianyang, Sichuan Province, China
| | - Fulai Yu
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Xue Jiang
- Engineering Research Center for Forest and Grassland Disaster Prevention and Reduction, Mianyang Normal University, 621000,Mianyang, Sichuan Province, China
- College of Life Science & Biotechnology, Mianyang Normal University, 621000, Mianyang, Sichuan Province, China
| | - Pan Jiang
- College of Environment and Resources, Southwest University of Science and Technology, 621000, Mianyang, Sichuan Province, China
| | - Yajiao Zhang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Chao Yuan
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Mei Huang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Zhenxia Chen
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Lei Liu
- Engineering Research Center for Forest and Grassland Disaster Prevention and Reduction, Mianyang Normal University, 621000,Mianyang, Sichuan Province, China
- College of Life Science & Biotechnology, Mianyang Normal University, 621000, Mianyang, Sichuan Province, China
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Senarathna S, Navaratne S, Wickramasinghe I, Coorey R. Use of fenugreek seed gum in edible film formation: major drawbacks and applicable methods to overcome. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1860-1869. [PMID: 37206420 PMCID: PMC10188714 DOI: 10.1007/s13197-022-05465-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/24/2021] [Accepted: 04/04/2022] [Indexed: 05/21/2023]
Abstract
Researching on potential biopolymer sources with the aim of developing edible films with better mechanical and barrier properties has become innovative as it would be a key factor to minimize the use of synthetic polymers in food packaging. Therefore, different biopolymers such as galactomannan have been gaining attention recently. Fenugreek seed gum is a rich source of galactomannan which is minimally researched on its applicability in edible film making. The degree of galactose substitution and polymerization are the main factors that determine the functional properties of galactomannan. A strong and cohesive film matrix cannot be produced from fenugreek seed gum as its molecular interaction is weakened due to the high galactose substitution with a high galactose/mannose ratio, 1:1. Structural modifications of galactomannan in fenugreek seed gum will lead to films with the required mechanical properties. Hence, this review summarizes recent scientific studies on the limitations of fenugreek seed gum as a film forming agent and the specific modification techniques that can be applied in order to increase its film forming capability and performance.
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Affiliation(s)
- Sandunika Senarathna
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda Sri Lanka
| | - Senevirathne Navaratne
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda Sri Lanka
| | - Indira Wickramasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda Sri Lanka
| | - Ranil Coorey
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA Australia
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Oraç A, Konak Göktepe Ç, Demirci T, Akın N. Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations. JOURNAL OF POLYMERS AND THE ENVIRONMENT 2023. [DOI: 10.1007/s10924-023-02923-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/12/2023] [Indexed: 09/01/2023]
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9
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Zhao Y, Gao L, Wang J, Xue Z, Zhang M, Ma X, Wang G, Lv S. Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from Lycium ruthenicum Murr. MATERIALS (BASEL, SWITZERLAND) 2023; 16:ma16103828. [PMID: 37241455 DOI: 10.3390/ma16103828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/11/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023]
Abstract
A new pH-sensitive film was developed using Artemisia sphaerocephala Krasch. gum (ASKG), soybean protein isolate (SPI), and natural anthocyanin extracted from Lycium ruthenicum Murr. The film was prepared by adsorbing anthocyanins dissolved in an acidified alcohol solution on a solid matrix. ASKG and SPI were used as the solid matrix for the immobilization of the Lycium ruthenicum Murr. anthocyanin extract, which was absorbed into the film as a natural dye using the facile-dip method. Regarding the mechanical properties of the pH-sensitive film, the tensile strength (TS) values increased approximately 2-5-fold, but the elongation at break (EB) values decreased significantly by about 60% to 95%. With the increase in anthocyanin concentration, the oxygen permeability (OP) values first decreased by about 85%, and then increased by about 364%. The water vapor permeability (WVP) values increased by about 63%, and then decreased by about 20%. Colorimetric analysis of the films revealed variations in color at different pH values (pH 2.0-10.0). Fourier-transform infrared (FT-IR) spectra and XRD patterns indicated compatibility among ASKG, SPI, and anthocyanin extracts. In addition, an application test was conducted to establish a correlation between film color change and carp meat spoilage. At storage temperatures of 25 °C and 4 °C, when the meat was totally spoiled, the TVB-N values reached 99.80 ± 2.53 mg/100 g and 58.75 ± 1.49 mg/100 g, and the film's color changed from red to light brown and from red to yellowish green, respectively. Therefore, this pH-sensitive film could be used as an indicator to monitor the freshness of meat during storage.
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Affiliation(s)
- Yucong Zhao
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Le Gao
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jing Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ziyan Xue
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Mengyao Zhang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xueli Ma
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Guohua Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Shenghua Lv
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
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10
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Hasanin M, Abdel Kader AH, Abd El‐Sayed ES, Kamel S. Green Chitosan‐Flaxseed Gum Film Loaded with ZnO for Packaging Applications. STARCH-STARKE 2023; 75. [DOI: 10.1002/star.202200132] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Indexed: 09/02/2023]
Abstract
AbstractThe possibility of manufacturing edible packaging materials with tailored properties and low cost has attracted much interest. This work presents a new material for edible packaging made from flaxseed gum (FSG) and chitosan (Ch) loaded with zinc oxide nanoparticles (ZnO‐NPs). ZnO‐NPs are synthesized in situ during the preparation of the edible film. The Ch/FSG/ZnO‐NPs films are prepared by casting Ch in different ratios of FSG (12.5%, 25%, 37.5%, and 50%). The resulting films are evaluated for their physicochemical, mechanical, and barrier properties to determine their suitability for coating or packaging food or bioproducts. By studying the antimicrobial activities of the ZnO‐NPs loaded films, we can see that ZnO‐NP's concentration highly affects these activities. In addition, the FSG improves mechanical properties. Films developed by incorporating ZnO‐NPs are proposed to be appropriate for low‐moisture food and pharmaceutical products, which can reduce environmental problems associated with synthetic packaging. Consequently, Ch/FSG composite films have the potential to replace conventional packaging.
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Affiliation(s)
- Mohamed Hasanin
- Cellulose and Paper Department National Research Centre Cairo 12622 Egypt
| | | | | | - Samir Kamel
- Cellulose and Paper Department National Research Centre Cairo 12622 Egypt
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11
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Hadimani S, Supriya D, Roopa K, Soujanya SK, Rakshata V, Netravati A, Akshayakumar V, De Britto S, Jogaiah S. Biodegradable hybrid biopolymer film based on carboxy methyl cellulose and selenium nanoparticles with antifungal properties to enhance grapes shelf life. Int J Biol Macromol 2023; 237:124076. [PMID: 36934815 DOI: 10.1016/j.ijbiomac.2023.124076] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023]
Abstract
In the current study, cellulose was extracted from sugarcane bagasse and further converted into carboxy methyl cellulose. The morphological, chemical, and structural characterization of synthesizeed carboxy methyl cellulose was performed. Further, the biopolymer was fabricated with mycogenic selenium nanoparticles and used to develop the biopolymer films. The developed biopolymer films were examined for the fruit shelf life stability, antifungal activity, and biodegradation potential. The results revealed that grapes wrapped with biofilms showed enhanced shelf life of fruit at all storage time intervals. The study also witnesses the antifungal activity of biopolymer films with a remarkable inhibitory action on the spores of Fusarium oxysporum and Sclerospora graminicola phytopathogens. Lastly, the biopolymer films were significantly degradable in the soil within two weeks of incubation. Thus, the developed biopolymer films exhibit multifaceted properties that can be used as an alternative to synthetic plastics for fruit packaging and also helps in protecting against fungal contaminants during storage with naturally degradable potential.
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Affiliation(s)
- Shiva Hadimani
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India
| | - Dodamani Supriya
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India
| | - Koliwad Roopa
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India
| | - Shivanna K Soujanya
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India
| | - Vandakuduri Rakshata
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India
| | - Avaradi Netravati
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India
| | - Vijayakumar Akshayakumar
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India
| | - Savitha De Britto
- Division of Biological Sciences, School of Science and Technology, University of Goroka, Goroka 441, Papua New Guinea
| | - Sudisha Jogaiah
- Laboratory of Plant Healthcare and Diagnostics, P.G. Department of Biotechnology and Microbiology, Karnatak University, Dharwad 580003, Karnataka, India; Department of Environmental Science, Central University of Kerala, Tejaswini Hills, Periye (PO), 671316 Kasaragod (DT), Kerala, India.
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12
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Shahabi N, Soleimani S, Ghorbani M. Investigating functional properties of halloysite nanotubes and propolis used in reinforced composite film based on soy protein/basil seed gum for food packaging application. Int J Biol Macromol 2023; 231:123350. [PMID: 36681220 DOI: 10.1016/j.ijbiomac.2023.123350] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 01/01/2023] [Accepted: 01/16/2023] [Indexed: 01/19/2023]
Abstract
This study aimed to investigate the effect of halloysite nanotubes (HNTs) on the physicochemical characteristics of the soy protein isolated/basil seed gum (SPI/BSG) film activated with propolis (PP). The obtained results of scanning electron microscope (SEM), thermal gravimetric analysis (TGA), and tensile investigations illustrated that the addition of HNTs as nanofiller led to positive changes in the morphology, thermal stability, and mechanical characteristics of SPI/BSG films. The barrier properties of films considerably decreased with incorporation of HNTs. Furthermore, the encapsulation of PP as bioactive agent into the produced films significantly increased (P < 0.05) the antioxidant potential of the samples in DPPH radical-scavenging activity assays. The antibacterial effects of film also significantly increased (P < 0.05) after the encapsulation of PP. In conclusion, the produced films illustrated acceptable efficiency for usage in food packaging system.
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Affiliation(s)
- Nasim Shahabi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
| | - Sajad Soleimani
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Marjan Ghorbani
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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13
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Hosseini P, Hojjatoleslamy M, Molavi H. Investigation of the mixing ratio of quince seed gum, potato starch and gellan gum on the properties of the resulting film by Mixture Design. Int J Biol Macromol 2023; 237:123869. [PMID: 36871687 DOI: 10.1016/j.ijbiomac.2023.123869] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 01/20/2023] [Accepted: 02/25/2023] [Indexed: 03/06/2023]
Abstract
In this study, the impact of three different biopolymers, namely, quince seed gum, potato starch and gellan gum, at levels of zero to three, on optimizing the biodegradable film was investigated. In order to prepare the mixed edible film, the textural properties of the films, water vapor permeability, water-solubility, transparency, thickness, color parameters, acid solubility and microstructure of the made films were investigated. Numerical optimization of method variables was performed based on the maximum Young's modulus and minimum solubility in water, minimum solubility in acid and minimum water vapor permeability by mixed design, using the Design-Expert software. The results showed that the increase of the quince seed gum directly affected the Young's modulus, tensile strength, elongation to break, solubility in acid, and a* and b* values. However, the rise of the potato starch and gellan gum levels increased the thickness, solubility in water, water vapor permeability, transparency, L* value and Young's modulus, tensile strength, elongation to break, solubility in acid and a* and b* values. The optimal conditions for the production of the biodegradable edible film were selected at the levels of 1.623 %, 1.637 % and 0 % for quince seed gum, potato starch and gellan gum, respectively. The results of scanning electron microscopy showed that the film had more uniformity, coherence and smoothness, as compared to other films studied. The results of this study, thus, showed that there was no statistically significant difference between the predicted and laboratory results (p < 0.05), indicating the good fit of the model designed for producing a quince seed gum/potato starch/gellan gum composite film.
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Affiliation(s)
- Pegah Hosseini
- Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Mohammad Hojjatoleslamy
- Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Energy Research Center, Shahrekord Branch Islamic Azad University, Shahrekord, Iran.
| | - Hooman Molavi
- Department of Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
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14
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Mendes JF, Norcino LB, Corrêa TQ, Barbosa TV, Paschoalin RT, Mattoso LHC. Obtaining poly (lactic acid) nanofibers encapsulated with peppermint essential oil as potential packaging via solution-blow-spinning. Int J Biol Macromol 2023; 230:123424. [PMID: 36708906 DOI: 10.1016/j.ijbiomac.2023.123424] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/18/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023]
Abstract
The development of active packaging based on biodegradable material and incorporating active compounds, such as essential oil, is a new technique to ensure food safety without harming the environment. In this study, nanofiber mats of poly (lactic acid)/ polyethylene glycol (PLA/PEG) blend incorporated with peppermint essential oil (PO) at different ratios (5-20 % v/w) were produced by solution-blow-spinning (SBS) for potential packaging application. Electron microscopy showed a cylindrical and interlaced morphology for PLA/PEG/PO and a significant increase in the diameter (139-192 nm) of the nanofibers by increasing PO content. All nanofibers showed high thermal stability (278-345 °C) suitable for use in the food industry. Nuclear magnetic resonance (13C NMR) spectrum confirmed PO in the nanofibers after SBS. ATR-FTIR spectral analysis supported the chemical composition of the nanofiber mats. PO addition led to obtaining hydrophobic nanofibers, enhancing the contact angle to 122° and decreasing water vapor permeability (60 % reduction compared to the PLA/PEG (3.0 g.mm.kPa-1.h-1.m-2). Although the PLA/PEG/20%PO nanofibers did not show halo formation in 24 h, they effectively extended the strawberries' shelf-life at 25 °C, evidencing PO release over time. It also reduced weight loss (2.5 % and 0.3 % weight loss after 5 days for PLA/PEG and PLA/PEG/20%PO, respectively) and increased firmness (8-12 N) for strawberries packed with the nanofiber mats. It is suggested that PLA/PEG films incorporating PO may be used as an active, environmentally friendly packaging material.
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Affiliation(s)
- Juliana Farinassi Mendes
- National Laboratory of Nanotechnology for Agriculture (LNNA), Embrapa Instrumentation, São Carlos 13560-970, São Paulo, Brazil.
| | - Laís Bruno Norcino
- Graduate Program in Biomaterials Engineering, Federal University of Lavras, Lavras 37200-000, Minas Gerais, Brazil
| | - Thaila Quatrini Corrêa
- São Carlos Institute of Physics, University of São Paulo, PO Box 369, 13560-970 São Carlos, São Paulo, Brazil
| | - Talita Villa Barbosa
- São Carlos School of Engineering, University of São Paulo, 13560-970 São Carlos, São Paulo, Brazil
| | - Rafaella T Paschoalin
- National Laboratory of Nanotechnology for Agriculture (LNNA), Embrapa Instrumentation, São Carlos 13560-970, São Paulo, Brazil
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15
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Oraç A, Göktepe ÇK, Demirci T, Akin N. Biodegradable edible film based on basil seed gum: the effect of gum and plasticizer concentrations.. [DOI: 10.21203/rs.3.rs-2626369/v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
Abstract
In this research, edible films produced from basil seed gum (BSG) with 3 different gum (0.5%, 1%, 1.5%) and plasticizer concentrations (1%, 3%, 5%) were developed, and the physical, thermal, barrier and microstructural properties of these films were measured. As a result of XRD, AFM, DSC, and FT-IR spectroscopy analyses, it was concluded that the mechanical and barrier properties and thermal stability of BSG-based films are quite good. The increase in gum and glycerol concentrations increased the crystallinity also strengthened the mechanical and barrier properties of the film. Also, films with low gum and high glycerol ratio have almost smooth surfaces and appropriate transparency for packaging applications. As the glycerol and BSG concentration increased, WVP values of the films increased. The complete dissolution of this film in the soil within 60 days, even at the highest gum concentration, showed that this material could be considered eco-friendly packaging. For this reason, it is thought that BSG-based films and coatings with suitable gum and plasticizer concentrations can be a potential packaging material for foods since they can be obtained at low cost, have a very good barrier, thermal and structural properties, and are edible and biodegradable.
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16
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Wang H, Cheng Y, Zhu J, Ouyang Z, Tang M, Ma L, Zhang Y. High temperature induced stable gelatin-gardenia blue system with hyperchromic effect and its food application in 2D writing/printing and 3D printing. Food Chem 2023; 401:134119. [DOI: 10.1016/j.foodchem.2022.134119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/28/2022] [Accepted: 09/01/2022] [Indexed: 10/14/2022]
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17
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Raslan HA, Sokary R. Eco-friendly flaxseed mucilage biofilms fabricated by gamma irradiation. RADIOCHIM ACTA 2022. [DOI: 10.1515/ract-2022-0090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Abstract
With looming the global energy crisis and environmental problems Biodegradable green blends based on natural resources and biodegradable polymers have increasingly attracted many researches interest due to their advantages of low cost, use of renewable resource, and biodegradability. In this study, flaxseed mucilage (FM) was extracted with distilled water and utilised to make films with varying ratios of polyvinyl alcohol (PVA) and chitosan (Cs). Gamma irradiation was used as green method to improve the performance of the produced films. Then the films were characterized by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), UV–vis spectrophotometry and XRD analysis. The tensile measurements, moisture content were used to evaluate the films’ qualities. When flaxseed mucilage is mixed with PVA/Cs blend, it forms films that are less resistive, less rigid, and more flexible, improves mechanical properties and thermal stability. Films containing mucilage and PVA/Cs blend exhibited a compact and homogeneous structure under SEM, confirming the FTIR spectra that suggested a chemical interaction between these three biopolymers. Based on all above properties of the developed films, it can be envisaged to use these films for packaging applications.
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Affiliation(s)
- Heba A. Raslan
- Polymer Chemistry Department , National Centre for Radiation Research and Technology, Egyptian Atomic Energy Authority , Cairo , Egypt
| | - Rehab Sokary
- Radiation Chemistry Department , National Centre for Radiation Research and Technology, Egyptian Atomic Energy Authority , Cairo , Egypt
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18
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Moradi M, Jouki M, Emtiazjoo M, Mooraki N, Shakouri MJ. Biocompatible pH-sensitive intelligent film made by bioactive compounds of Dutch rose, potato starch and nanocrystals in detection of trout fillet spoilage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01710-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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19
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Recent advances in the improvement of carboxymethyl cellulose-based edible films. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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20
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Mortazavi Moghadam FA, Khoshkalampour A, Mortazavi Moghadam FA, PourvatanDoust S, Naeijian F, Ghorbani M. Preparation and physicochemical evaluation of casein/basil seed gum film integrated with guar gum/gelatin based nanogel containing lemon peel essential oil for active food packaging application. Int J Biol Macromol 2022; 224:786-796. [DOI: 10.1016/j.ijbiomac.2022.10.166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/30/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022]
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21
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Yu X, Wang M, Zhang Y, Liu X, Zhang X, Liu J, Wang D, Jin W, Lyu Y. Preparation of a novel biodegradable film by co-fermentation of straw and shrimp shell with Aureobasidium pullulans and Photobacterium sp. LYM-1. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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22
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Shakouri M, Salami M, Lim LT, Ekrami M, Mohammadian M, Askari G, Emam-Djomeh Z, McClements DJ. Development of active and intelligent colorimetric biopolymer indicator: anthocyanin-loaded gelatin-basil seed gum films. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01640-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Choque-Quispe D, Choque-Quispe Y, Ligarda-Samanez CA, Peralta-Guevara DE, Solano-Reynoso AM, Ramos-Pacheco BS, Taipe-Pardo F, Martínez-Huamán EL, Aguirre Landa JP, Agreda Cerna HW, Loayza-Céspedes JC, Zamalloa-Puma MM, Álvarez-López GJ, Zamalloa-Puma A, Moscoso-Moscoso E, Quispe-Quispe Y. Effect of the Addition of Corn Husk Cellulose Nanocrystals in the Development of a Novel Edible Film. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:3421. [PMID: 36234547 PMCID: PMC9565820 DOI: 10.3390/nano12193421] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 09/26/2022] [Accepted: 09/26/2022] [Indexed: 06/16/2023]
Abstract
The cellulose from agroindustrial waste can be treated and converted into nanocrystals or nanofibers. It could be used to produce biodegradable and edible films, contributing to the circular economy and being environmentally friendly. This research aimed to develop an edible film elaborated with activated cellulose nanocrystals, native potato starch, and glycerin. The activated cellulose nanocrystals were obtained by basic/acid digestion and esterification with citric acid from corn husks. The starch was extracted from the native potato cultivated at 3500 m of altitude. Four film formulations were elaborated with potato starch (2.6 to 4.4%), cellulose nanocrystals (0.0 to 0.12%), and glycerin (3.0 to 4.2%), by thermoforming at 60 °C. It was observed that the cellulose nanocrystals reported an average size of 676.0 nm. The films mainly present hydroxyl, carbonyl, and carboxyl groups that stabilize the polymeric matrix. It was observed that the addition of cellulose nanocrystals in the films significantly increased (p-value < 0.05) water activity (0.409 to 0.447), whiteness index (96.92 to 97.27), and organic carbon content. In opposition to gelatinization temperature (156.7 to 150.1 °C), transparency (6.69 to 6.17), resistance to traction (22.29 to 14.33 N/mm), and solubility in acidic, basic, ethanol, and water media decreased. However, no significant differences were observed in the thermal decomposition of the films evaluated through TGA analysis. The addition of cellulose nanocrystals in the films gives it good mechanical and thermal resistance qualities, with low solubility, making it a potential food-coating material.
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Affiliation(s)
- David Choque-Quispe
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Department of Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Yudith Choque-Quispe
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Department of Environmental Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Carlos A. Ligarda-Samanez
- Department of Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Diego E. Peralta-Guevara
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Department of Environmental Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Aydeé M. Solano-Reynoso
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Department of Environmental Engineering, Universidad Tecnológica de los Andes, Andahuaylas 03701, Peru
| | - Betsy S. Ramos-Pacheco
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Department of Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Fredy Taipe-Pardo
- Department of Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Edgar L. Martínez-Huamán
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - John Peter Aguirre Landa
- Department of Business Administration, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Henrry W. Agreda Cerna
- Department of Business Administration, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Julio C. Loayza-Céspedes
- Departamento de Ingeniería Agropecuaria, Universidad Nacional de San Antonio Abad del Cusco, Andahuaylas 03701, Peru
| | | | | | - Alan Zamalloa-Puma
- Department of Physics, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, Peru
| | - Elibet Moscoso-Moscoso
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Nutraceuticals and Biopolymers Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
| | - Yadyra Quispe-Quispe
- Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru
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A Green Film-Forming Investigation of the Edible Film Based on Funoran: Preparation, Characterization, and the Investigation of the Plasticizer Effects. Foods 2022; 11:foods11192971. [PMID: 36230047 PMCID: PMC9563599 DOI: 10.3390/foods11192971] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/09/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
In this study, an edible film based on funoran was developed. Moreover, the effects of plasticizers (glycerol, xylitol, and sorbitol) on the physicochemical properties of the funoran films were also investigated. The interactions between plasticizers and funoran molecules of the film-forming system were characterized by Fourier transform infrared spectroscopy, thermogravimetric analysis, and scanning electron microscopy. The results showed that the addition of plasticizers altered and broke the initial complex entangled structures of funoran molecular chains. Funoran films containing plasticizers were compatible, homogeneous, and dense, exhibiting good thermal stability below 100 °C. With the addition of plasticizers, the elongation at break, oxygen permeability, light transmittance, and water vapor permeability increased, but the tensile strength decreased. It was found that a glycerol addition of 40% was most suitable for commercial applications. All the results revealed the excellent film-forming properties of funoran, indicating that the prepared funoran films have tremendous potential for packaging applications.
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25
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López-Díaz AS, Méndez-Lagunas LL. Mucilage-Based Films for Food Applications. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2123501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- A. S. López-Díaz
- Instituto Politécnico Nacional, CIIDIR-Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, México
| | - L. L. Méndez-Lagunas
- Instituto Politécnico Nacional, CIIDIR-Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, México
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26
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İlaslan K, Tornuk F, Durak MZ. Development of polycaprolactone biodegradable films reinforced with silver‐doped organoclay and effect on the microbiological quality of ground beef meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kerem İlaslan
- School of Applied Sciences, Gastronomy and Culinary Arts Program Özyeğin University Istanbul Turkey
| | - Fatih Tornuk
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Davutpasa Campus Yildiz Technical University Istanbul Turkey
| | - M. Zeki Durak
- Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Davutpasa Campus Yildiz Technical University Istanbul Turkey
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27
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Üçok G, Kara Ü, Sert D. Physical, mechanical and thermal properties of gelatine based edible film made using kefir: Monitoring
Aspergillus flavus
and
A. parasiticus
growth on the film surface. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gamze Üçok
- Faculty of Engineering, Department of Food Engineering Necmettin Erbakan University Konya Turkey
| | - Ümmügülsüm Kara
- Faculty of Engineering, Department of Food Engineering Necmettin Erbakan University Konya Turkey
| | - Durmuş Sert
- Faculty of Engineering, Department of Food Engineering Necmettin Erbakan University Konya Turkey
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Komijani M, Mohebbi M, Ghorani B. Assembly of electrospun tri-layered nanofibrous structure of zein/basil seed gum/zein for increasing the bioaccessibility of lycopene. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113328] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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29
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Microwave-Assisted Extraction of Ocimum basilicum L. Seed, Trigonella foenum-graecum Seed, and Plantago ovata Forsk Seed Husk Hydrocolloids Compared with Conventional Heating Extraction at Optimum Extraction Conditions. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2022. [DOI: 10.1007/s13369-021-05792-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Modupe O, Li YO, Diosady LL. Optimization of the color masking and coating unit operations for microencapsulating ferrous fumarate for double fortification of salt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3120-3129. [PMID: 35872741 PMCID: PMC9304498 DOI: 10.1007/s13197-022-05426-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 07/13/2021] [Accepted: 03/09/2022] [Indexed: 11/30/2022]
Abstract
A new coating formulation was developed to eliminate the factor that caused black spots on the iron premix surface, used for making Double Fortified Salt. The formulation is a suspension of titanium dioxide in soy stearin, prepared with ethanol and dichloromethane and applied with a glass sprayer and pan coater. 0–20% w/w titanium dioxide was suspended in 10% w/w soy stearin/hydroxypropyl methylcellulose. Coating with a suspension of 15% w/w TiO2 in 10% w/w soy stearin ensured that all the TiO2 adheres to the premix surface, giving no chance for the recycling of iron contaminated TiO2, which caused the black spot. The new coating formulation ensured that over 90% iodine in Double Fortified Salt was retained after 6 months at 45 °C, 60–70% RH. The whiteness of the premix (L* = 86.4) matched the Double Fortified Salt whiteness (L* = 86.8). Thus, making the new coating method as effective as the previous in desirable characteristics. More so, the new coating method simplifies the existing method by merging the previous color masking, and double coating steps into one step.
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Affiliation(s)
- Oluwasegun Modupe
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, 200, College Street, Toronto, ON M5S 3E5 Canada
- School of Chemistry and Materials Science, RIT, One Lomb Memorial Drive, Rochester, NY 14623 USA
| | - Yao Olive Li
- Department of Nutrition & Food Science, California State Polytechnic University, Pomona, USA
| | - Levente L. Diosady
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, 200, College Street, Toronto, ON M5S 3E5 Canada
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Kaewprachu P, Osako K, Rungraeng N, Rawdkuen S. Properties of fish myofibrillar protein film: effect of glycerol-sorbitol combinations. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1619-1628. [PMID: 35250085 PMCID: PMC8882529 DOI: 10.1007/s13197-021-05173-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/08/2021] [Accepted: 06/03/2021] [Indexed: 10/21/2022]
Abstract
The effects of glycerol-sorbitol combinations (G/S) at different ratios (0: 2, 0.5: 1.5, 1: 1, 1.5: 0.5, and 2: 0, w/w) on the properties of fish myofibrillar protein (FMP) films were evaluated and then compared to those of synthetic wrap film (polyvinyl chloride; PVC). The thickness of FMP films plasticized with G/S at various ratios was in the range of 0.012 to 0.013 mm and transparency values were 3.81-3.86. Significant increases in elongation at break (65.81-116.53%), oxygen permeability (12.83-36.11 cm3/m2/day), and water vapour permeability (0.27-1.43 × 10-10 g/m/s/Pa) were observed when the proportion of glycerol increased (P < 0.05). No significant difference was observed in a* and b* values, compared to the PVC film. However, tensile strength values (12.56-3.52 MPa) decreased when the proportion of glycerol increased (P < 0.05). A change in the amount of sorbitol influenced the thermal properties of FMP films. According to their properties, up to 50% of glycerol could be substituted for sorbitol in order to enhance the strength, barrier, and thermal properties of the FMP films.
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Malihi N, Danafar F, Moosavi-nasab M. The effect of Oliveria decumbens Vent. essential oils and lysozyme on physicochemical and functional properties of fish gelatin film. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01344-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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33
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V. AK, Srivastav PP, Pravitha M, Hasan M, Mangaraj S, V P, Verma DK. Comparative study on the optimization and characterization of soybean aqueous extract based composite film using response surface methodology (RSM) and artificial neural network (ANN). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100778] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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34
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Development and Characterization of Viburnum opulus L. Extract-Loaded Orodispersible Films: Potential Route of Administration for Phytochemicals. J Pharm Innov 2022. [DOI: 10.1007/s12247-022-09627-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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35
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Sadat Hosseini M, Kamali B, Nabid MR. Multilayered mucoadhesive hydrogel films based on Ocimum basilicum seed mucilage/thiolated alginate/dopamine-modified hyaluronic acid and PDA coating for sublingual administration of nystatin. Int J Biol Macromol 2022; 203:93-104. [PMID: 35033526 DOI: 10.1016/j.ijbiomac.2022.01.031] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 12/21/2021] [Accepted: 01/06/2022] [Indexed: 12/22/2022]
Abstract
The present study establishes an experimental design for the preparation of new bi and tri-layer mucoadhesive sublingual films based on basil (Ocimum basilicum L.) seed mucilage (OBM) as novel plant-polysaccharide for oromucosal administration of nystatin (Nys). The films formulation consists of a drug reservoir-mucoadhesive layer cross-linked via CaCl2, with protective mucoadhesive layers based on thiolated alginate (TA) and polydopamine (PDA). OBM served as a new mucoadhesive polysaccharide in second layers, where the dopamine-modified-hyaluronic acid (DHA) improved the mucoadhesive strength and swelling rate properties. The drug-loaded formulations of trilayer film with PDA coating, and bilayer film with DHA/OBM (1:1) in the second layer, showed the desired mucoadhesion properties (about 69 and 75.3% respectively). The obtained results revealed that the bilayer film containing DHA had a superior swelling degree in the range of 15-19 (g/g). While the PDA coating sample showed the highest resistance to water uptake and erosion. The bilayer film (DHA/OBM with 1:1 ratio) provided a maximum drug release of 86% after 4 h. The selected formulations indicated good mechanical properties with no cytotoxicity.
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Affiliation(s)
- Masoomeh Sadat Hosseini
- Department of Polymer and Materials Chemistry, Faculty of Chemistry & Petroleum Sciences, Shahid Beheshti University, Tehran, Iran
| | - Babak Kamali
- Department of Polymer and Materials Chemistry, Faculty of Chemistry & Petroleum Sciences, Shahid Beheshti University, Tehran, Iran
| | - Mohammad Reza Nabid
- Department of Polymer and Materials Chemistry, Faculty of Chemistry & Petroleum Sciences, Shahid Beheshti University, Tehran, Iran.
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36
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Development and characterization of gelatin and Persian gum composite edible films through complex coacervation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112422] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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37
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Ghadiri Alamdari N, Salmasi S, Almasi H. Tomato Seed Mucilage as a New Source of Biodegradable Film-Forming Material: Effect of Glycerol and Cellulose Nanofibers on the Characteristics of Resultant Films. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02734-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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38
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Olawuyi IF, Kim SR, Lee WY. Application of plant mucilage polysaccharides and their techno-functional properties' modification for fresh produce preservation. Carbohydr Polym 2021; 272:118371. [PMID: 34420702 DOI: 10.1016/j.carbpol.2021.118371] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/21/2021] [Accepted: 06/21/2021] [Indexed: 01/06/2023]
Abstract
The use of edible coating/film to improve fresh produce's quality and shelf life is an old but reliable and popular method of preservation. Recently, plant-derived mucilages have been extensively used to prepare edible packages (MEPs). This review focuses on recent studies that characterize mucilages from different plants, and examine their specific applications as edible packages in preserving fruits and vegetables. Structure-function relations and corresponding influence on film-forming properties are discussed. This review also surveys the additive-modifications of MEPs techno-functional properties. MEPs from a range of plant sources are effective in preventing quality loss and improving the storability of various fruits and vegetables. The preservative mechanisms and essential techno-functional properties of MEPs required for fruit and vegetable packaging were summarized. The key findings summarized in this study will help promote the utilization of mucilages and draw attention to other novel applications of this valuable polymer.
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Affiliation(s)
- Ibukunoluwa Fola Olawuyi
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
| | - Soo Rin Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Won Young Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
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Marand SA, Alizadeh Khaledabad M, Almasi H. Optimization and Characterization of Plantago major Seed Gum/Nanoclay/Foeniculum vulgare Essential Oil Active Nanocomposite Films and Their Application in Preservation of Local Butter. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02724-w] [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]
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40
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Development and characterization of Caesalpinia pulcherrima seed gum-based films to determine their applicability in food packaging. J Verbrauch Lebensm 2021. [DOI: 10.1007/s00003-021-01347-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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41
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Matheus JRV, Nogueira TBDB, Pereira APA, Correia TR, de Sousa AMF, Pastore GM, Pelissari FM, Miyahira RF, Fai AEC. Antibacterial films made with persimmon (Diospyros kaki L.), pectin, and glycerol: An experimental design approach. J Food Sci 2021; 86:4539-4553. [PMID: 34431096 DOI: 10.1111/1750-3841.15886] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 06/11/2021] [Accepted: 07/26/2021] [Indexed: 01/25/2023]
Abstract
Persimmon is among the fruits with a significant postharvest loss over the last few years. Thus, it is important to investigate new technical feasibilities to obtain products with higher added value from this fruit. In this study persimmon puree films (Diospyros kaki L.) incorporated with glycerol and pectin by casting technique were formulated using a Plackett-Burman design and characterized. The puree showed high carbohydrate content (175.70 g/kg). In descending order, fructose, glucose, and maltohexaose were the sugars found in persimmon. All the independent variables studied-puree concentration, pectin, glycerol, and temperature-statistically influenced the tensile strength (0.75-1.30 MPa), elongation at break (17.69-26.02%), and Young's modulus (3.34-10.94 MPa) of the films. Water solubility ranged from 68.80% to 80.86%, which were very similar to other films based on puree fruit in the literature. Samples presented high vapor permeability (5.77-6.63 × 10-6 g/h/m/Pa) when compared to biodegradable films. Scanning electron microscopy showed smooth surfaces and good plasticizer dispersion. The colorimetric coordinates indicated the films are reddish and yellowish, giving them an orange-ish visual aspect. The films exhibited antimicrobial activity, especially against Escherichia coli and Staphylococcus aureus. These results indicate that the developed films might be a good candidate for antimicrobial food packaging improving food quality and safety. PRACTICAL APPLICATION: The production of fruit-film packaging with functional and biodegradable characteristics might reduce postharvest loss of fruit and have the potential to develop active food packaging. In this sense, this study is in line with precepts of the circular economy, once it takes advantage of exceeded resources that would be discarded by generating biodegradable films which can be used as edible packaging. Furthermore, given the antimicrobial potential of the films developed, they might be applied as active packaging to improve food safety and extend shelf life.
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Affiliation(s)
- Julia Rabelo Vaz Matheus
- Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
| | - Talita Braga de Brito Nogueira
- Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
| | - Ana Paula Aparecida Pereira
- Department of Food and Nutrition, Institute of Nutrition, Federal University of Mato Grosso (UFMT), Cuiabá/MT, Brazil.,Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas/SP, Brazil
| | - Thiago Ramos Correia
- Chemistry Graduate Program (PPGQ), Department Chemistry, Rio de Janeiro State University (UERJ), Rio de Janeiro/ RJ, Brazil
| | - Ana Maria Furtado de Sousa
- Chemistry Graduate Program (PPGQ), Department Chemistry, Rio de Janeiro State University (UERJ), Rio de Janeiro/ RJ, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas/SP, Brazil
| | - Franciele Maria Pelissari
- Laboratory of Green Materials, Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), CEP 39100-000, Diamantina, Minas Gerais, Brazil
| | - Roberta Fontanive Miyahira
- Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro/RJ, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil.,Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro/RJ, Brazil
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42
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Tauferova A, Pospiech M, Javurkova Z, Tremlova B, Dordevic D, Jancikova S, Tesikova K, Zdarsky M, Vitez T, Vitezova M. Plant Byproducts as Part of Edible Coatings: A Case Study with Parsley, Grape and Blueberry Pomace. Polymers (Basel) 2021; 13:polym13152578. [PMID: 34372181 PMCID: PMC8348254 DOI: 10.3390/polym13152578] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 07/27/2021] [Accepted: 07/27/2021] [Indexed: 02/07/2023] Open
Abstract
Studies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed. Coatings containing grape and blueberry pomace had statistically significantly (p < 0.05) higher levels of colour intensity. Coating samples were characterised by lower aroma intensity (3.46–4.77), relatively smooth surface (2.40–5.86), and low stickiness (2.11–3.14). In the overall hedonic evaluation, the samples containing parsley pomace in all concentrations and a sample containing 5% grape pomace achieved a statistically significantly (p < 0.05) better evaluation (5.76–5.93). The lowest values of the parameter ΔE2000 were recorded for the sample containing 5% parsley pomace (3.5); the highest was for the sample with 20% blueberry pomace (39.3). An analysis of the coating surface microstructure showed the presence of surface cracks at an 80 K magnification but the protective function of the edible coating was not disrupted by the added plant pomace. The produced samples can be considered to have a high biodegradability rate. The results of our experimentally produced coatings indicate their possible application on a commercial scale.
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Affiliation(s)
- Alexandra Tauferova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Matej Pospiech
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Zdenka Javurkova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Bohuslava Tremlova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
- Correspondence:
| | - Dani Dordevic
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Simona Jancikova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Karolina Tesikova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Michal Zdarsky
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (A.T.); (M.P.); (Z.J.); (D.D.); (S.J.); (K.T.); (M.Z.)
| | - Tomas Vitez
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic; (T.V.); (M.V.)
- Department of Agricultural, Food and Environmental Engineering, Faculty of AgriSciences, Mendel University in Brno, Zemedelska 1, 613 00 Brno, Czech Republic
| | - Monika Vitezova
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic; (T.V.); (M.V.)
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Uematsu Y, Ogata F, Nagai N, Saenjum C, Nakamura T, Kawasaki N. In vitro removal of paraquat and diquat from aqueous media using raw and calcined basil seed. Heliyon 2021; 7:e07644. [PMID: 34381899 PMCID: PMC8339247 DOI: 10.1016/j.heliyon.2021.e07644] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/27/2021] [Accepted: 07/20/2021] [Indexed: 11/17/2022] Open
Abstract
Raw and calcined basil seeds (BS and BS1000, respectively) were evaluated for their ability to remove herbicides such as paraquat and diquat. The physicochemical properties of BS and BS1000 were determined and the effects of contact time and initial concentration on paraquat and diquat adsorption were assessed. After calcination treatment, the number of pores in BS increased, and the specific surface area was increased from 0.265 to 86.902 m2 g-1. The quantity of herbicides adsorbed using BS1000 was greater than that using either BS or medicinal-grade carbon. Additionally, the adsorption quantity increased with the increase in contact time and initial concentration of herbicide. Therefore, BS1000 is a potential resource for the removal of herbicides. Moreover, BS and BS1000 exhibited the capacity for herbicide adsorption in simulated intestinal fluid.
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Affiliation(s)
- Yugo Uematsu
- Faculty of Pharmacy, Kindai University, 3-4-1 Kowakae, Higashi-Osaka, Osaka 577-8502, Japan
| | - Fumihiko Ogata
- Faculty of Pharmacy, Kindai University, 3-4-1 Kowakae, Higashi-Osaka, Osaka 577-8502, Japan
| | - Noriaki Nagai
- Faculty of Pharmacy, Kindai University, 3-4-1 Kowakae, Higashi-Osaka, Osaka 577-8502, Japan
| | - Chalermpong Saenjum
- Faculty of Pharmacy, Chiang Mai University, Suthep Road, Muang District, Chiang Mai, 50200, Thailand
- Cluster of Excellence on Biodiversity-based Economics and Society (B.BES-CMU), Chiang Mai University, Suthep Road, Muang District, Chiang Mai, 50200, Thailand
| | - Takehiro Nakamura
- Faculty of Pharmacy, Kindai University, 3-4-1 Kowakae, Higashi-Osaka, Osaka 577-8502, Japan
| | - Naohito Kawasaki
- Faculty of Pharmacy, Kindai University, 3-4-1 Kowakae, Higashi-Osaka, Osaka 577-8502, Japan
- Antiaging Center, Kindai University, 3-4-1 Kowakae, Higashi-Osaka, Osaka 577-8502, Japan
- Corresponding author.
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de Paiva PHEN, Correa LG, Paulo AFS, Balan GC, Ida EI, Shirai MA. Film production with flaxseed mucilage and polyvinyl alcohol mixtures and evaluation of their properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3030-3038. [PMID: 34294965 DOI: 10.1007/s13197-020-04806-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/31/2020] [Accepted: 09/16/2020] [Indexed: 11/30/2022]
Abstract
Flaxseed mucilage was extracted with distilled water, dried and used for film production with polyvinyl alcohol (PVA) (ratio 1:1) of different hydrolysis degrees (88.0 and 98.3%). The properties of the films were evaluated by determining the thickness, tensile measurements, moisture content, water vapor permeability, apparent opacity, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) analysis and thermogravimetric analysis. Flaxseed mucilage, when mixed with PVA, produces less resistant, less rigid, more-flexible films, has a higher thermal stability, and does not change the water vapor barrier properties compared with pure mucilage films. SEM revealed that films with mucilage and PVA mixtures formed a compact and homogeneous structure, corroborating the FTIR spectra that indicated a chemical interaction between these two biopolymers. In general, the degree of PVA hydrolysis did not influence the properties of the films when mixed with flaxseed mucilage extract. Therefore, films obtained from mixtures of flaxseed mucilage and PVA can be an interesting and advantageous alternative for producing bio-based packaging.
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Affiliation(s)
- Pablo Henrique Eduardo Nazario de Paiva
- Coordenação de Engenharia Química (COENQ), Universidade Tecnológica Federal do Paraná, Campus Londrina, Avenida dos Pioneiros, 3131, Londrina, Paraná CEP 86036-370 Brazil
| | - Luana Gabrielle Correa
- Departamento Acadêmico de Alimentos (DAALM), Universidade Tecnológica Federal do Paraná, Campus Londrina, Avenida dos Pioneiros, 3131, Londrina, Paraná CEP 86036-370 Brazil
| | - Ana Flávia Sampaio Paulo
- Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTAL), Universidade Tecnológica Federal do Paraná, Campus Londrina, Avenida dos Pioneiros, 3131, Londrina, Paraná CEP 86036-370 Brazil
| | - Geane Cristiane Balan
- Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTAL), Universidade Tecnológica Federal do Paraná, Campus Londrina, Avenida dos Pioneiros, 3131, Londrina, Paraná CEP 86036-370 Brazil
| | - Elza Iouko Ida
- Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTAL), Universidade Tecnológica Federal do Paraná, Campus Londrina, Avenida dos Pioneiros, 3131, Londrina, Paraná CEP 86036-370 Brazil
| | - Marianne Ayumi Shirai
- Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTAL), Universidade Tecnológica Federal do Paraná, Campus Londrina, Avenida dos Pioneiros, 3131, Londrina, Paraná CEP 86036-370 Brazil
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45
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Fabrication and characterization of an active biodegradable edible packaging film based on sesame seed gum (Sesamum indicum L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01049-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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46
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Hashemi SMB, Khodaei D. Basil seed gum edible films incorporated with
Artemisia sieberi
and
Achillea santolina
essential oils: Physical, antibacterial, and antioxidant properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15645] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
| | - Diako Khodaei
- Department of Food Quality and Sensory Science Teagasc Food Research Centre Ashtown Ireland
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Behjati J, Yazdanpanah S. Nanoemulsion and emulsion vitamin D 3 fortified edible film based on quince seed gum. Carbohydr Polym 2021; 262:117948. [PMID: 33838825 DOI: 10.1016/j.carbpol.2021.117948] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 03/12/2021] [Accepted: 03/13/2021] [Indexed: 10/21/2022]
Abstract
In this research, emulsions and nanoemulsions containing two concentrations of vitamin D were added to quince seed gum film and its properties were examined. Incorporation of emulsified oil droplets to the films structure was confirmed by FTIR. It was observed that presence of emulsion and nanoemulsion in the films, increased their thickness, opacity, and hydrophobicity and interaction of the gum chains with water molecules was decreased and so, water vapor permeability, water solubility, and moisture content decreased. Due to the penetration of oil molecules to the chain, the resultant films had higher elongation at break and lower tensile strength. SEM micrographs of samples showed instability of the oil droplets within the matrix. Vitamin content during 14 days of storage showed that it was more stable at lower concentration and in the nanoemulsion compared to emulsion. So, quince seed gum films containing vitamin can be introduces as an ideal edible packaging.
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Affiliation(s)
- Javad Behjati
- Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran
| | - Sedigheh Yazdanpanah
- Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran.
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48
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Pulla-Huillca PV, Gomes A, Quinta Barbosa Bittante AM, Lourenço RV, Sobral PJDA. Wettability of gelatin-based films: The effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110480] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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49
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Sayyari Z, Rabbani M, Farahmandfar R, Esmaeilzadeh Kenari R, Mousavi Nadoushan R. Investigation of the effect of essential oil along with nanocoatings containing gums in the development of fish fillet storage time. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00932-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Rather AH, Wani TU, Khan RS, Pant B, Park M, Sheikh FA. Prospects of Polymeric Nanofibers Loaded with Essential Oils for Biomedical and Food-Packaging Applications. Int J Mol Sci 2021; 22:4017. [PMID: 33924640 PMCID: PMC8069027 DOI: 10.3390/ijms22084017] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/09/2021] [Accepted: 04/09/2021] [Indexed: 02/08/2023] Open
Abstract
Essential oils prevent superbug formation, which is mainly caused by the continuous use of synthetic drugs. This is a significant threat to health, the environment, and food safety. Plant extracts in the form of essential oils are good enough to destroy pests and fight bacterial infections in animals and humans. In this review article, different essential oils containing polymeric nanofibers fabricated by electrospinning are reviewed. These nanofibers containing essential oils have shown applications in biomedical applications and as food-packaging materials. This approach of delivering essential oils in nanoformulations has attracted considerable attention in the scientific community due to its low price, a considerable ratio of surface area to volume, versatility, and high yield. It is observed that the resulting nanofibers possess antimicrobial, anti-inflammatory, and antioxidant properties. Therefore, they can reduce the use of toxic synthetic drugs that are utilized in the cosmetics, medicine, and food industries. These nanofibers increase barrier properties against light, oxygen, and heat, thereby protecting and preserving the food from oxidative damage. Moreover, the nanofibers discussed are introduced with naturally derived chemical compounds in a controlled manner, which simultaneously prevents their degradation. The nanofibers loaded with different essential oils demonstrate an ability to increase the shelf-life of various food products while using them as active packaging materials.
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Affiliation(s)
- Anjum Hamid Rather
- Department of Nanotechnology, University of Kashmir Hazratbal, Srinagar 190006, Jammu and Kashmir, India; (A.H.R.); (T.U.W.); (R.S.K.)
| | - Taha Umair Wani
- Department of Nanotechnology, University of Kashmir Hazratbal, Srinagar 190006, Jammu and Kashmir, India; (A.H.R.); (T.U.W.); (R.S.K.)
| | - Rumysa Saleem Khan
- Department of Nanotechnology, University of Kashmir Hazratbal, Srinagar 190006, Jammu and Kashmir, India; (A.H.R.); (T.U.W.); (R.S.K.)
| | - Bishweshwar Pant
- Carbon Composite Energy Nanomaterials Research Center, Woosuk University, Wanju-Gun 55338, Jeollabuk-do, Korea;
| | - Mira Park
- Carbon Composite Energy Nanomaterials Research Center, Woosuk University, Wanju-Gun 55338, Jeollabuk-do, Korea;
| | - Faheem A. Sheikh
- Department of Nanotechnology, University of Kashmir Hazratbal, Srinagar 190006, Jammu and Kashmir, India; (A.H.R.); (T.U.W.); (R.S.K.)
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