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Zhang R, Wang B, Zhang F, Zheng K, Liu Y. Milk-derived antimicrobial peptides incorporated whey protein film as active coating to improve microbial stability of refrigerated soft cheese. Int J Food Microbiol 2024; 419:110751. [PMID: 38781648 DOI: 10.1016/j.ijfoodmicro.2024.110751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 04/08/2024] [Accepted: 05/16/2024] [Indexed: 05/25/2024]
Abstract
Nisin is the first FDA-approved antimicrobial peptide and shows significant antimicrobial activity against Gram-positive bacteria, but only a weakly inhibitory effect on Gram-negative bacteria. The aim of this study was to prepare whey protein-based edible films with the incorporation of milk-derived antimicrobial peptides (αs2-casein151-181 and αs2-casein182-207) and compare their mechanical properties and potential application in cheese packaging with films containing nisin. These two antimicrobial peptides showed similar activity against B. subtilis and much higher activity against E. coli than bacteriocin nisin, representing that these milk-derived peptides had great potential to be applied as food preservatives. Antimicrobial peptides in whey protein films caused an increase in film opaqueness and water vapor barrier properties but decreased the tensile strength and elongation at break. Compared to other films, the whey protein film containing αs2-casein151-181 had good stability in salt or acidic solution, as evidenced by the results from scanning electron microscope and Fourier transform infrared spectroscopy. Whey protein film incorporated with αs2-casein151-181 could inhibit the growth of yeasts and molds, and control the growth of psychrotrophic bacteria present originally in the soft cheese at refrigerated temperature. It also exhibited significant inhibitory activity against the development of mixed culture (E. coli and B. subtilis) in the cheese due to superficial contamination during storage. Antimicrobial peptides immobilized in whey protein films showed a higher effectiveness than their direct application in solution. In addition, films containing αs2-casein151-181 could act as a hurdle inhibiting the development of postprocessing contamination on the cheese surface during the 28 days of storage. The films in this study exhibited the characteristics desired for active packaging materials.
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Affiliation(s)
- Ruyue Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Bini Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Fuxin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Kai Zheng
- Jiangsu Engineering Research Center of Stomatological Translational Medicine, Nanjing Medical University, Nanjing 210029, China; Jiangsu Key Laboratory of Oral Diseases, Nanjing Medical University, Nanjing 210029, China.
| | - Yufang Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
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2
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Gao C, Zheng Y, Zhou R, Ma M. Active whey protein/hydroxypropyl methylcellulose edible films incorporated with cinnamaldehyde: Characterization, release kinetics and application to Mongolian cheese preservation. Int J Biol Macromol 2024; 266:131061. [PMID: 38521296 DOI: 10.1016/j.ijbiomac.2024.131061] [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: 10/26/2023] [Revised: 02/28/2024] [Accepted: 03/20/2024] [Indexed: 03/25/2024]
Abstract
Edible films with modulated release of antimicrobial agents are important for food preservation. Herein, antimicrobial edible films were prepared using whey protein (WP) and hydroxypropyl methylcellulose (HM) as polymer matrix materials and cinnamaldehyde (CIN) as antimicrobial agent. The mass ratios of WP and HM were 100/0, 75/25, 50/50, 25/75 and 0/100. The release kinetics of CIN through the film was studied, applying the Fickian model, power law and Weibull model. The films were also characterized by physical and structural characteristics, and antibacterial activity. In comparison to other films, the CIN-loaded film with a WP/HM ratio of 50/50 had better moisture resistance, water vapor barrier properties and mechanical properties. High correlation factors were obtained by fitting the CIN release data with the power law (R2 > 0.96) and Weibull model (R2 > 0.97). The diffusion mechanism of CIN was pseudo-Fickian. The diffusion coefficients (D1 and D2) had a positive linear relationship with the HM ratio, suggesting that a high HM ratio was beneficial to the CIN release. Finally, the WH50-C film was successfully used to preserve Mongolian cheese. This research provides a new perspective on the design of active packaging film with sustained-release characteristics.
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Affiliation(s)
- Chuanrong Gao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Ran Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China.
| | - Ming Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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3
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Paula VB, Dias LG, Estevinho LM. Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservation. Molecules 2024; 29:1941. [PMID: 38731432 PMCID: PMC11085808 DOI: 10.3390/molecules29091941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/10/2024] [Accepted: 04/11/2024] [Indexed: 05/13/2024] Open
Abstract
Dairy products are highly susceptible to contamination from microorganisms. This study aimed to evaluate the efficacy of hydroxypropyl methylcellulose (HPMC) and propolis film as protective coatings for cheese. For this, microbiological analyses were carried out over the cheese' ripening period, focusing on total mesophilic bacteria, yeasts and moulds, lactic acid bacteria, total coliforms, Escherichia coli, and Enterobacteriaceae. Physicochemical parameters (pH, water activity, colour, phenolic compounds content) were also evaluated. The statistical analysis (conducted using ANOVA and PERMANOVA) showed a significant interaction term between the HPMC film and propolis (factor 1) and storage days (factor 2) with regard to the dependent variables: microbiological and physicochemical parameters. A high level of microbial contamination was identified at the baseline. However, the propolis films were able to reduce the microbial count. Physicochemical parameters also varied with storage time, with no significant differences found for propolis-containing films. Overall, the addition of propolis to the film influenced the cheeses' colour and the quantification of phenolic compounds. Regarding phenolic compounds, their loss was verified during storage, and was more pronounced in films with a higher percentage of propolis. The study also showed that, of the three groups of phenolic compounds (hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids), hydroxycinnamic acids showed the most significant losses. Overall, this study reveals the potential of using HPMC/propolis films as a coating for cheese in terms of microbiological control and the preservation of physicochemical properties.
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Affiliation(s)
- Vanessa B. Paula
- Doctoral School, University of León (ULE), Campus de Vegazana, 24007 León, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal; (L.G.D.); (L.M.E.)
| | - Luís G. Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal; (L.G.D.); (L.M.E.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Letícia M. Estevinho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal; (L.G.D.); (L.M.E.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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4
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Lu X, Qian S, Wu X, Lan T, Zhang H, Liu J. Research progress of protein complex systems and their application in food: A review. Int J Biol Macromol 2024; 265:130987. [PMID: 38508559 DOI: 10.1016/j.ijbiomac.2024.130987] [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: 07/06/2023] [Revised: 03/16/2024] [Accepted: 03/16/2024] [Indexed: 03/22/2024]
Abstract
Among the common natural biomolecules, the excellent properties of proteins have attracted extensive attention from researchers for functional applications, however, in native form proteins have many limitations in the performance of their functional attribute. However, with the deepening of research, it has been found that the combination of natural active substances such as polyphenols, polysaccharides, etc. with protein molecules will make the composite system have stronger functional properties, while the utilization of pH-driven method, ultrasonic treatment, heat treatment, etc. not only provides a guarantee for the overall protein-based composite system, but also gives more possibilities to the protein-composite system. Protein composite systems are emerging in the fields of novel active packaging, functional factor delivery systems and gel systems with high medical value. The products of these protein composite systems usually have high functional properties, mainly due to the interaction of the remaining natural active substances with protein molecules, which can be broadly categorized into covalent interactions and non-covalent interactions, and which, despite the differences in these interactions, together constitute the cornerstone for the stability of protein composite systems and for in-depth research.
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Affiliation(s)
- Xiangning Lu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Sheng Qian
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Xinhui Wu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tiantong Lan
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
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5
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Wu L, Cui B, Dong D, Wu Z, Li J, Lu L, Wang N, Nishinari K, Zhao M. Effect of mixture microstructure/compatibility on the properties of type-A gelatin-dextran edible films. Carbohydr Polym 2024; 329:121733. [PMID: 38286534 DOI: 10.1016/j.carbpol.2023.121733] [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: 09/02/2023] [Revised: 12/03/2023] [Accepted: 12/21/2023] [Indexed: 01/31/2024]
Abstract
The influence of phase separation behavior on bio-based film properties has attracted more and more attention. This work investigated the effects of microstructure and compatibility of the type-A gelatin (GE)-dextran (DE) mixtures on GE-DE edible film properties. Three kinds of GE-DE edible films with different textures were prepared via modulating the microstructure and compatibility of film-forming mixtures using the method of gelation-drying, e.g., homogeneous films, microphase separated films with relatively homogeneous texture, and microphase separated films with uneven texture. The optical, mechanical, water barrier, and thermal properties of films were characterized. Results showed that microstructure and compatibility significantly affected the film properties. In general, films with DE-in-GE microstructure exhibited the best film properties, followed by films with water-in-water-in-water/bicontinuous microstructure, and then films with GE-in-DE microstructure. And homogeneous films showed the best film properties, followed by films with relatively homogeneous texture, and then films with uneven texture. The weight loss results suggested the potential of GE-DE edible films for application in cherry tomato preservation. This work provided interesting information for the design of film with fabricated microstructure and properties.
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Affiliation(s)
- Ling Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei University of Technology, Wuhan 430068, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Die Dong
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Jianpeng Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Na Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei University of Technology, Wuhan 430068, China
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
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6
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Zhao X, Li C, Xue F. Effects of whey protein-polyphenol conjugates incorporation on physicochemical and intelligent pH-sensing properties of carboxymethyl cellulose based films. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2022.100211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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7
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Dos Santos VS, Lorevice MV, Baccarin GS, da Costa FM, da Silva Fernandes R, Aouada FA, de Moura MR. Combining Chitosan Nanoparticles and Garlic Essential Oil as Additive Fillers to Produce Pectin-Based Nanocomposite Edible Films. Polymers (Basel) 2023; 15:polym15102244. [PMID: 37242819 DOI: 10.3390/polym15102244] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/28/2023] Open
Abstract
Edible films were produced by combining a pectin (PEC) matrix with chitosan nanopar-ticle (CSNP), polysorbate 80 (T80), and garlic essential oil (GEO) as an antimicrobial agent. CSNPs were analyzed for their size and stability, and the films, throughout their contact angle, scanning electron microscopy (SEM), mechanical and thermal properties, water vapor transmission rate, and antimicrobial activity. Four filming-forming suspensions were investigated: PGEO (control); PGEO@T80; PGEO@CSNP; PGEO@T80@CSNP. The compositions are included in the methodology. The average particle size was 317 nm, with the zeta potential reaching +21.4 mV, which indicated colloidal stability. The contact angle of the films exhibited values of 65°, 43°, 78°, and 64°, respec-tively. These values showed films with variations in hydrophilicity. In antimicrobial tests, the films containing GEO showed inhibition only by contact for S. aureus. For E. coli, the inhibition occurred in films containing CSNP and by direct contact in the culture. The results indicate a promising al-ternative for designing stable antimicrobial nanoparticles for application in novel food packaging. Although, it still shows some deficiencies in the mechanical properties, as demonstrated in the elongation data.
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Affiliation(s)
- Vanessa Solfa Dos Santos
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Marcos Vinicius Lorevice
- Brazilian Nanotechnology National Laboratory (LNNano), Brazilian Center for Research in Energy and Materials (CNPEM), Campinas 13083-970, Brazil
| | - Graziela Solferini Baccarin
- Chemistry Department, Center for Exact Sciences, Federal University of São Carlos (UFSCar), Rodovia Washington Luís, Km 235, 10 SP 310, São Carlos 13565-905, Brazil
| | - Fabíola Medeiros da Costa
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Renan da Silva Fernandes
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Fauze A Aouada
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
| | - Márcia Regina de Moura
- Hybrid Composites and Nanocomposites Group (GCNH), Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, Brazil
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8
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Hu Y, Xu W, Ren Z, Shi L, Zhang Y, Yang S, Weng W. Effect of drying rate on the physicochemical properties of soy protein isolate-soy oil emulsion films. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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9
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Dai H, Luo Y, Huang Y, Ma L, Chen H, Fu Y, Yu Y, Zhu H, Wang H, Zhang Y. Recent advances in protein-based emulsions: The key role of cellulose. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Gharibzahedi SMT, Ahmadigol A, Khubber S, Altintas Z. Whey protein isolate/jujube polysaccharide-based edible nanocomposite films reinforced with starch nanocrystals for the shelf-life extension of banana: Optimization and characterization. Int J Biol Macromol 2022; 222:1063-1077. [PMID: 36181883 DOI: 10.1016/j.ijbiomac.2022.09.232] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 09/14/2022] [Accepted: 09/26/2022] [Indexed: 11/05/2022]
Abstract
The formulation of new bionanocomposite (BNC) films using whey protein isolates (WPI, 3.3-11.7 %)-jujube polysaccharide (JPS, 1.59-18.41 %)/starch nanocrystals (SNCs, 0.32-3.68 %) blends was optimized. The ultrasound-assisted acid hydrolysis produced ~63.1 nm SNCs from native starch with -24.3 mV ζ-potential. The extracted JPS purification led to a single symmetrical peak for galactoarabinan-rich fraction (1.35 × 105 Da). The optimal levels of barrier (oxygen (11.85 cm3 m-2 d-1 atm-1) and water vapor (3.22 × 10-10 g m-1 s-1 Pa-1) permeability rate), optical (opacity index (2.7 AU μm-1), total color difference (18.69), and whiteness index (77.40)), and thermal (glass transition temperature (-8.29 °C) and melting point (110.38 °C)) properties were obtained at 5.0 % WPI, 15.0 % JPS, and 3.0 % SNCs. The film-forming solution of optimal BNCs had a significant antibacterial effect against Staphylococcus aureus and Escherichia coli. The improved crystallinity of BNCs at an optimal SNC level was confirmed by the XRD. The AFM and SEM images confirmed a continuous and uniform network for the optimal BNCs without any pores or cracks accompanied by low surface roughness. The FTIR spectroscopy proved covalent interaction and hydrogen bonding among chemical functional groups of WPI and JPS reinforced with SNCs. The optimal BNC could preserve banana fruits with favorable physicochemical and microbial quality during storage.
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Affiliation(s)
- Seyed Mohammad Taghi Gharibzahedi
- Institute of Chemistry, Technical University of Berlin, Straße des 17 Juni 124, 10623 Berlin, Germany; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany.
| | - Adel Ahmadigol
- College of Food Science and Engineering, Islamic Azad University, Science and Research Branch, Tehran, Iran
| | - Sucheta Khubber
- School of Biotechnology & Bioinformatics, D.Y. Patil University, CBD Belapur, Navi Mumbai, India
| | - Zeynep Altintas
- Institute of Chemistry, Technical University of Berlin, Straße des 17 Juni 124, 10623 Berlin, Germany; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany.
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11
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Ordoñez R, Atarés L, Chiralt A. Biodegradable active materials containing phenolic acids for food packaging applications. Compr Rev Food Sci Food Saf 2022; 21:3910-3930. [PMID: 35912666 DOI: 10.1111/1541-4337.13011] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 06/05/2022] [Accepted: 06/30/2022] [Indexed: 01/28/2023]
Abstract
The development of new materials for food packaging applications is necessary to reduce the excessive use of disposable plastics and their environmental impact. Biodegradable polymers represent an alternative means of mitigating the problem. To add value to biodegradable materials and to enhance food preservation, the incorporation of active compounds into the polymer matrix is an affordable strategy. Phenolic acids are plant metabolites that can be found in multiple plant extracts and exhibit antioxidant and antimicrobial properties. Compared with other natural active compounds, such as essential oils, phenolic acids do not present a high sensorial impact while exhibiting similar minimal inhibitory concentrations against different bacteria. This study summarizes and discusses recent studies about the potential of both phenolic acids/plant extracts and biodegradable polymers as active food packaging materials, their properties, interactions, and the factors that could affect their antimicrobial efficiency. The molecular structure of phenolic acids greatly affects their potential antioxidant and antimicrobial capacity, as well as their specific interactions with polymer matrices and food substrates. These interactions, in turn, can lead to plasticizing or cross-linking effects. In the present study, the antioxidant and antimicrobial properties of different biodegradable films with phenolic acids have been described, as well as the main factors affecting the active properties of these films as useful materials for active packaging development. More studies applying these active materials in real foods are required.
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Affiliation(s)
- Ramón Ordoñez
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
| | - Lorena Atarés
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
| | - Amparo Chiralt
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
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12
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Iqbal S, Zhang P, Wu P, Yin Q, Hidayat K, Chen XD. Modulation of viscosity, microstructure and lipolysis of W/O emulsions by cellulose ethers during in vitro digestion in the dynamic and semi-dynamic gastrointestinal models. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107584] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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13
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Abdillah AA, Lin HH, Charles AL. Development of halochromic indicator film based on arrowroot starch/iota-carrageenan using Kyoho skin extract to monitor shrimp freshness. Int J Biol Macromol 2022; 211:316-327. [PMID: 35568153 DOI: 10.1016/j.ijbiomac.2022.05.076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 05/09/2022] [Accepted: 05/09/2022] [Indexed: 01/14/2023]
Abstract
Increasing trends in food safety awareness drive consumer demands for fresher healthier diets and has led to the development of low-cost pH-sensitive indicator films to evaluate deterioration levels in fresh foods. Arrowroot starch/iota-carrageenan-based films were combined with 10, 30, 50% Kyoho skin extract (KSE) to produce indicator films with halochromic abilities. The KSE indicator films were characterized based on their physico-mechanical, functional, and crystallinity properties; thermal stability; and their pH-dependent color changes in in situ anthocyanin-based monitoring of shrimp freshness. All KSE indicator films displayed compact structure under scanning electron microscope analysis and increased tensile strength, exhibited UV-vis barrier ability, and presented low water wettability. Moreover, FTIR signaled strong hydrogen bond interactions among polymers and KSE that strengthened peak crystallinity in XRD analysis and lowered weight loss at melting temperature, which indicated thermal stability of the indicator films. Furthermore, pH-sensitivity of the indicator films integrated with natural KSE anthocyanin demonstrated color changes from purple to red under acidic conditions, purple to green in an ammonium environment, and yellow appeared in high alkaline conditions. Finally, this study demonstrated the food packaging and halochromic capacity of biopolymer-based pH-sensitivity of the KSE indicator films in real-time monitoring of shrimp at room storage temperatures.
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Affiliation(s)
- Annur Ahadi Abdillah
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology,1 Shuefu Road, Neipu, Pingtung, Taiwan 91201; Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Campus C UNAIR, Mulyorejo, Surabaya 60115, Indonesia
| | - Hsin-Hung Lin
- Chung Hwa University of Medical Technology, 89 Wenhua 1st, Rende, Tainan, Taiwan 71703; Pao-Can Biomedical Co., Ltd., 20 Shangding, Yongkang, Tainan, Taiwan 710
| | - Albert Linton Charles
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology,1 Shuefu Road, Neipu, Pingtung, Taiwan 91201.
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14
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Jiang S, Zhang M, Jiang S, Tuo Y, Qian F, Mu G. Transglutaminase and hydroxypropyl methyl cellulose enhance mechanical properties of whey protein concentrate film. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15880] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Shujuan Jiang
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Mengyuan Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Shengnan Jiang
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Yanfeng Tuo
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Fang Qian
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Guangqing Mu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
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15
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Zhou X, Wang M, Zhang L, Liu Z, Su C, Wu M, Wei X, Jiang L, Hou J, Jiang Z. Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Lomolino G, Vincenzi S, Zannoni S, Marangon M, De Iseppi A, Curioni A. Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions. Food Chem X 2022; 13:100232. [PMID: 35498974 PMCID: PMC9039935 DOI: 10.1016/j.fochx.2022.100232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 01/19/2022] [Accepted: 01/24/2022] [Indexed: 11/16/2022] Open
Abstract
The emulsifying activity of potato proteins was tested in different conditions. Potato proteins presented a higher emulsifying activity at pH 4.8. Electrostatic attraction occurs between Potato proteins and k-carrageenan at pH 3. k-carrageenan strengthens the structure of Potato proteins - stabilised emulsions.
Oil in Water (3:1) emulsions were prepared using potato proteins in the presence or absence of 0.2% k-carrageenan at different pH conditions (3.0, 7.0, and 4.8). These emulsions showed different droplet sizes, stability, appearance, and rheological properties. The best emulsion stability was achieved combining potato proteins and k-carrageenan at pH 3.0, where uniform and small oil droplets (30 µm) were observed. The rheological properties of the emulsions were also different. The highest viscosity and G’ were shown by the emulsion prepared with the addition of k-carrageenan at pH 3.0, this being attributed to the onset of a gel-like viscoelastic structure in these conditions. SDS-PAGE indicated that the superior properties of the emulsion prepared with k-carrageenan at pH 3.0 can be attributed to an electrostatic interaction between the positively charged potato proteins and the anionic polysaccharide. This interaction allowed the formation of a strong molecular network able to stabilize the system.
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Affiliation(s)
- Giovanna Lomolino
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy
| | - Simone Vincenzi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy
| | - Stefania Zannoni
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy
| | - Alberto De Iseppi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy
| | - Andrea Curioni
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020, Legnaro, Padova, Italy
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A Comprehensive Review of the Development of Carbohydrate Macromolecules and Copper Oxide Nanocomposite Films in Food Nanopackaging. Bioinorg Chem Appl 2022; 2022:7557825. [PMID: 35287316 PMCID: PMC8917952 DOI: 10.1155/2022/7557825] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 02/07/2022] [Indexed: 02/08/2023] Open
Abstract
Background. Food nanopackaging helps maintain food quality against physical, chemical, and storage instability factors. Copper oxide nanoparticles (CuONPs) can improve biopolymers’ mechanical features and barrier properties. This will lead to antimicrobial and antioxidant activities in food packaging to extend the shelf life. Scope and Approach. Edible coatings based on carbohydrate biopolymers have improved the quality of packaging. Several studies have addressed the role of carbohydrate biopolymers and incorporated nanoparticles to enhance food packets’ quality as active nanopackaging. Combined with nanoparticles, these biopolymers create film coatings with an excellent barrier property against transmissions of gases such as O2 and CO2. Key Findings and Conclusions. This review describes the CuO-biopolymer composites, including chitosan, agar, cellulose, carboxymethylcellulose, cellulose nanowhiskers, carrageenan, alginate, starch, and polylactic acid, as food packaging films. Here, we reviewed different fabrication techniques of CuO biocomposites and the impact of CuONPs on the physical, mechanical, barrier, thermal stability, antioxidant, and antimicrobial properties of carbohydrate-based films.
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Improved functionality of cinnamon oil emulsion-based gelatin films as potential edible packaging film for wax apple. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101638] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Rogerio CB, Carvalho Abrantes D, de Oliveira JL, Ribeiro de Araújo D, Germano da Costa T, de Lima R, Fernandes Fraceto L. Cellulose Hydrogels Containing Geraniol and Icaridin Encapsulated in Zein Nanoparticles for Arbovirus Control. ACS APPLIED BIO MATERIALS 2022; 5:1273-1283. [PMID: 35167254 DOI: 10.1021/acsabm.1c01286] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
The most important arboviruses are those that cause dengue, yellow fever, chikungunya, and Zika, for which the main vector is the Aedes aegypti mosquito. The use of repellents is an important way to combat mosquito-borne pathogens. In this work, a safe method of protection employing a repellent was developed based on a slow release system composed of zein nanoparticles containing the active agents icaridin and geraniol incorporated in a cellulose gel matrix. Analyses were performed to characterize the nanoparticles and the gel formulation. The nanoparticles containing the repellents presented a hydrodynamic diameter of 229 ± 9 nm, polydispersity index of 0.38 ± 0.10, and zeta potential of +29.4 ± 0.8 mV. The efficiencies of encapsulation in the zein nanoparticles exceeded 85% for icaridin and 98% for geraniol. Rheological characterization of the gels containing nanoparticles and repellents showed that the viscoelastic characteristic of hydroxypropylmethylcellulose gel was preserved. Release tests demonstrated that the use of nanoparticles in combination with the gel matrix led to improved performance of the formulations. Atomic force microscopy analyses enabled visualization of the gel network containing the nanoparticles. Cytotoxicity assays using 3T3 and HaCaT cell cultures showed low toxicity profiles for the active agents and the nanoparticles. The results demonstrated the potential of these repellent systems to provide prolonged protection while decreasing toxicity.
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Affiliation(s)
- Carolina B Rogerio
- Institute of Science and Technology, São Paulo State University (UNESP), Avenida Três de Março 511, Alto da Boa Vista, Sorocaba, São Paulo 18087-180, Brazil
| | - Daniele Carvalho Abrantes
- Institute of Science and Technology, São Paulo State University (UNESP), Avenida Três de Março 511, Alto da Boa Vista, Sorocaba, São Paulo 18087-180, Brazil
| | - Jhones L de Oliveira
- Faculty of Agronomy and Veterinary Sciences, São Paulo State University (UNESP), Jaboticabal, São Paulo 14884-900, Brazil
| | | | - Tais Germano da Costa
- Laboratory of Bioactivity Assessment and Toxicology of Nanomaterials, University of Sorocaba, Sorocaba, São Paulo 18023-000, Brazil
| | - Renata de Lima
- Laboratory of Bioactivity Assessment and Toxicology of Nanomaterials, University of Sorocaba, Sorocaba, São Paulo 18023-000, Brazil
| | - Leonardo Fernandes Fraceto
- Institute of Science and Technology, São Paulo State University (UNESP), Avenida Três de Março 511, Alto da Boa Vista, Sorocaba, São Paulo 18087-180, Brazil
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20
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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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21
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Sher M, Sarfaraz RM, Iqbal S, Hussain MA, Naeem-Ul-Hassan M, Hassan F, Bukhari SNA. Formulation and evaluation of hydroxypropylmethylcellulose-dicyclomine microsponges for colon targeted drug delivery: In vitro and in vivo evaluation. Curr Drug Deliv 2021; 19:686-696. [PMID: 34353263 DOI: 10.2174/1567201818666210805153347] [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: 01/21/2021] [Revised: 06/17/2021] [Accepted: 06/27/2021] [Indexed: 11/22/2022]
Abstract
OBJECTIVE The objective of present study was to design novel colon targeted delivery of dicyclomine Hydrochloride (DCH) microsponges. METHODS Microsponges (MS1-MS4) based on different ratios of hydroxypropylmethylcellulose (HPMC) and DCH was prepared by quasi-emulsion solvent diffusion method. Micro-sponges were analyzed by determining percent yield, encapsulation efficiency, drug content, drug-polymer compatibility and thermal stability. Kinetic analysis of thermal stability data was done by Chang method, Friedman method and Broido method. In vitro dissolution study was carried out at pH 1.2, pH 6.8 and pH 7.4 at different time intervals. RESULTS Results showed that there was no chemical interaction between DCH and HPMC in all microsponge formulations. Production yield, drug content and encapsulation efficiency were enhanced on increasing the drug-polymer ratio. Thermal stability of all the micro-sponges was greater than that of pure drug. In vitro drug release was decreased on increasing the polymer concentration at different pH levels. The newly prepared micro-sponges based on HPMC were confirmed as a promising means of colon targeted delivery of DCH. An HPLC method was developed and validated for the bioequivalence study of newly designed microsponges. Pharmacokinetics parameters were calculated using linear trapezoidal method after single oral administration of microsponges in white albino rabbits. Pharmacokinetics results indicate an enhancement in the value of t1/2, tmax, Cmax and AUC0-t of DCH in the microsponges as compared to standard DCH showing enhanced bioavailability of drug after microsponges formation. CONCLUSION The current study shows a new approach for colon specific delivery of DCH based on microsponges.
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Affiliation(s)
- Muhammad Sher
- Department of Chemistry, University of Sargodha, Sargodha 40100. 0
| | | | - Sadia Iqbal
- Department of Chemistry, University of Sargodha, Sargodha 40100. 0
| | | | | | - Faiza Hassan
- Department of Chemistry, University of Sargodha, Sargodha 40100. 0
| | - Syed Nasir Abbas Bukhari
- Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, 2014, Sakaka, Aliouf. Saudi Arabia
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22
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Physicochemical properties of chitosan/zein/essential oil emulsion-based active films functionalized by polyphenols. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100033] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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23
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Pandey S. Polysaccharide‐Based Membrane for Packaging Applications. POLYSACCHARIDES 2021. [DOI: 10.1002/9781119711414.ch23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Zhang Y, Li Y. Comparison of physicochemical and mechanical properties of edible films made from navy bean and corn starches. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1538-1545. [PMID: 32869322 DOI: 10.1002/jsfa.10772] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 08/22/2020] [Accepted: 09/01/2020] [Indexed: 05/27/2023]
Abstract
BACKGROUND Recently, there has been a great interest in developing new applications of edible dry beans (Phaseolus vulgaris L.). The utilization of starch, comprising the major component of dry bean seeds, for the preparation of edible films has just emerged. RESULTS In the present study, we chose navy bean as a model dry bean source, isolated its starch component, prepared edible films with different formulations (35 and 40 g L-1 ), and compared these with the films made using isolated and commercial corn starches. Sunflower oil at 10 g L-1 was dispersed into film-forming solution to design composite films. The water vapor barrier property, mechanical properties and microstructure of starch films from navy bean and corn were studied to evaluate their potential for use in food packaging. All of the films had smooth and uniform surface and were transparent. CONCLUSION Navy bean starch film showed physicochemical and mechanical properties comparable to corn starch films, and the addition of sunflower oil could further improve the water vapor barrier and mechanical properties of films. The findings obtained in the present study demonstrate the potential of using navy bean starch to prepare edible films. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Yang Li
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
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Dastyar Y, Zerafat MM, Jamekhorshid A. Fabrication of PMMA-SiO2 Transparent Nanocomposite Films as Energy Storage Barriers. J Inorg Organomet Polym Mater 2021. [DOI: 10.1007/s10904-020-01736-x] [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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26
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Improvement the barrier and mechanical properties of whey protein isolate film using fructan obtained from Serish (Eremurus spectabilis) root as a novel polysaccharide. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00784-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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Světlíková K, Masteiková R, Tenorová K, Vetchý D, Bernatoniene J. Films from poly-γ-glutamic acid and poly-ε-lysine as the potential wound dressings – formulation, preparation and evaluation. CESKA A SLOVENSKA FARMACIE : CASOPIS CESKE FARMACEUTICKE SPOLECNOSTI A SLOVENSKE FARMACEUTICKE SPOLECNOSTI 2021; 70:186–195. [PMID: 34875841 DOI: 10.5817/csf2021-5-186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Film wound dressings represent one of the options in wound therapy. Various polymers can be used for their production. Currently, research focuses on materials of natural origin, more friendly to the human body, which are in many cases able to participate actively in the wound healing process. These include polyamino acids of bacterial origin, substances that are biodegradable, non-toxic, and have a great potential for an application not only in the medical field. From the point of view of film wound dressing formulation, poly-γ-glutamic acid (PGA), as a film-forming agent, and poly-ε-lysine (PL), characterized by antimicrobial activity, are of interest from this group. Therefore, the aim of our experiment was to prepare films consisting of PGA or a combination of PGA and PL with the addition of different plasticizers. The films were prepared by solvent evaporation method and then evaluated for their organoleptic (appearance, colour, transparency, ease of handling), physicochemical (thickness, density, opacity, surface pH), and mechanical properties (tensile strength and tear resistance). As a result, films showing mutual compatibility between the two polymers were obtained, with satisfactory properties for wound application.
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28
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Development of Chitosan/Peptide Films: Physical, Antibacterial and Antioxidant Properties. COATINGS 2020. [DOI: 10.3390/coatings10121193] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Chitosan/peptide films were prepared by incorporating peptides (0.4%, w/v) from soy, corn and caseins into chitosan films. The presence of peptides significantly affected the physical, antibacterial and antioxidative properties of chitosan films. Among these films, those containing corn peptide showed the best water vapor barrier properties, and the tensile strength and elongation at break increased to 24.80 Mpa and 23.94%, respectively. Characterization of surface hydrophobicity and thermal stability suggested the strongest intermolecular interactions between corn peptides and chitosan. Moreover, films containing casein peptides showed the highest antibacterial activity and radical scavenging activity. The DPPH scavenging rate of films containing casein peptides reached 46.11%, and ABTS scavenging rate reached 66.79%. These results indicate the chitosan/peptide films may be promising food packaging materials.
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29
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Preparation and characterization of genipin cross-linked and lysozyme incorporated antimicrobial sodium caseinate edible films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100601] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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30
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Rosenbloom RA, Zhao Y. Hydroxypropyl methylcellulose or soy protein isolate-based edible, water-soluble, and antioxidant films for safflower oil packaging. J Food Sci 2020; 86:129-139. [PMID: 33258162 DOI: 10.1111/1750-3841.15543] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 11/01/2020] [Accepted: 11/10/2020] [Indexed: 10/22/2022]
Abstract
Edible, water-soluble, heat-sealable, and antioxidant films were developed from hydroxypropyl methylcellulose (HPMC) or soy protein isolate (SPI) and applied as safflower oil packaging. A 0.1 or 0.2% DL-α-tocopherol acetate (VE) and 0 or 0.25% oleic acid were added into film formulations to provide antioxidant and hydrophobic properties, respectively, using a 23 factorial design. Films were analyzed for appearance, microstructure, water and oil sensitivity, mechanical properties, and antioxidant functionality. Subsequently, a completely randomized design was implemented for incorporating 2, 4, or 6% cellulose nanocrystals (CNCs, w/w dry weight polymer) for improving film mechanical and barrier properties. HPMC-based films achieved full dissolution in water at <55 °C under 5 min, while SPI-based films disintegrated in water up to 90 °C. Oleic acid significantly increased (P < 0.05) heat sealability of SPI film from 78 to 143 N/m and elongation at break from 36% to 88%, but decreased tensile strength and heat sealability of HPMC films by 55% and 41%, respectively. As safflower oil packaging, after 60 days of storage at 35 °C, oil contained in SPI-based pouch had the lowest peroxide values, 8.1 ± 0.9 mEq/kg. Based on barrier, mechanical, and antioxidant capacity evaluations, HPMC film with 0.1% VE and SPI film with 0.25% oleic acid and 0.1% VE were incorporated with CNC. SPI/CNC films did not show observable trends, but HPMC/2% CNC film exhibited significantly improved mechanical and barrier properties, with oxygen permeability of 5.0 mL mm/m2 day kPa. The developed films are a promising packaging alternative to decrease plastic waste, extend shelf life of lipid-based foods, and increase consumer convenience. PRACTICAL APPLICATION: Individually packaged, single-use pouches of sauce or oil are common for seasoning instant and frozen foods, creating unnecessary plastic waste. Edible, water-soluble packaging with antioxidant functionality would reduce plastic waste, extend shelf life by preventing oxidation, and increase consumer convenience. The biopolymeric films and pouches developed in this study have unique properties from water solubility across a wide range of temperatures, resistance to oil, high oxygen barrier, and good heat sealability, providing a variety of potential applications for promoting sustainable food packaging.
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Affiliation(s)
- Rachel A Rosenbloom
- Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, Oregon, 97331, U.S.A
| | - Yanyun Zhao
- Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, Oregon, 97331, U.S.A
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Cortés-Rodríguez M, Villegas-Yépez C, Gil González JH, Rodríguez PE, Ortega-Toro R. Development and evaluation of edible films based on cassava starch, whey protein, and bees wax. Heliyon 2020; 6:e04884. [PMID: 32984596 PMCID: PMC7492850 DOI: 10.1016/j.heliyon.2020.e04884] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 05/20/2020] [Accepted: 09/07/2020] [Indexed: 11/20/2022] Open
Abstract
Films and edible coatings based on biopolymers have been developed as a packaging, which can be obtained from biodegradable materials and have properties similar to common plastics. These edible materials have many applications in the food industry, preventing mass transfer between the product and the surrounding environment. The objective of this study was to develop and evaluate the physicochemical and mechanical properties of edible films based on cassava starch (CS), whey protein (WP), and beeswax (BW). Response surface methodology has been used and the experiments were carried out based on face-centred composite design. On the other hand, three CS-based controls were formulated to evaluate the effect of the inclusion of WP and BW. The optimization of multiple responses established the optimal formulation: CS (3.17 %), WP (1.30 %), BW (0.50 %), presenting the following response variables: tensile stress (1.92 MPa), elongation (40.4 %), Young's modulus (42.1 MPa), water vapor permeability 1.79 × 10-11 (g mm/s cm2 Pa), swelling capacity (300.3 %), thickness (0.128 mm), moisture content (6.74 %), and colour: lightness (89.9), chromaticity a∗ (-1.8), chromaticity b∗ (7.7), saturation (9.9), tone (101.1°), and yellowness index (17.7). The selection and evaluation of this optimal formulation are essential because it is the material that shows the best possible mechanical and physicochemical properties using the studied components. The results, especially its good mechanical properties and low permeability to water vapour, would allow its application as a coating for fruits, vegetables, among others, effectively delaying its weight loss due to dehydration.
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Affiliation(s)
- Misael Cortés-Rodríguez
- Universidad Nacional de Colombia sede Medellín, Facultad Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos, Cra. 65 No. 59A–110, Medellín, Colombia
- Corresponding author.
| | - Camilo Villegas-Yépez
- Universidad Nacional de Colombia sede Medellín, Facultad Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos, Cra. 65 No. 59A–110, Medellín, Colombia
| | - Jesús H. Gil González
- Universidad Nacional de Colombia sede Medellín, Facultad Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos, Cra. 65 No. 59A–110, Medellín, Colombia
| | | | - Rodrigo Ortega-Toro
- Universidad de Cartagena, Programa de Ingeniería de Alimentos, Food Packaging and Shelf Life Research Group (FP&SL), Research Group in Complex Fluids Engineering and Food Rheology (IFCRA), Avenida del Consulado Calle 30 No. 48 – 152, Cartagena de Indias D.T. y C., Colombia
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Dinika I, Verma DK, Balia R, Utama GL, Patel AR. Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Encapsulation of Grapefruit Essential Oil in Emulsion-Based Edible Film Prepared by Plum (Pruni Domesticae Semen) Seed Protein Isolate and Gum Acacia Conjugates. COATINGS 2020. [DOI: 10.3390/coatings10080784] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
A dry-heated Maillard reaction was used to prepare plum seed protein isolate and gum acacia conjugates. Emulsion-based edible films (EBEF) were prepared by the encapsulation of grapefruit essential oil using conjugates solution as the continuous phase. The conjugates formed from 3 days of dry heating showed a significant improvement in emulsifying properties due to the unfolding of protein, as confirmed by structure analysis. The droplet size, electrical charge, and viscosity of emulsions increased with the increasing essential oil concentration, and all emulsions exhibited ‘gel’-like behavior. The water vapor barrier property, surface hydrophobicity, mechanical properties, and thermal stability of the films were improved as the essential oil content increased in the range of 1–4% due to enhancement in intermolecular interaction and compatibility, as well as a denser microstructure. Furthermore, all films exhibited an inhibitory effect against E. coli, while their radical scavenging activity depended on the release rate from films. The results obtained in this work confirmed that EBEF could be used as a novel food active packaging in the near future.
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Chen C, Du Y, Zuo G, Chen F, Liu K, Zhang L. Effect of storage condition on the physico-chemical properties of corn-wheat starch/zein edible bilayer films. ROYAL SOCIETY OPEN SCIENCE 2020; 7:191777. [PMID: 32257334 PMCID: PMC7062101 DOI: 10.1098/rsos.191777] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Accepted: 01/13/2020] [Indexed: 06/11/2023]
Abstract
The functional properties of biopolymer-based film packaging materials are susceptible to external storage conditions. The effects of different storage temperature, relative humidity (RH) and duration on the apparent form, barrier properties, mechanical properties and microstructure of corn-wheat starch/zein bilayer films were studied. From 0 to 150 days, storage temperature and RH, but not storage time, affected the appearance and colour of the bilayer films. The increase in haze of the bilayer films stored at 25°C was much greater than that at low temperatures. With increased storage time, the moisture content first increased and then decreased, while the water resistance and oxygen barrier properties of the bilayer films worsened. After 150 days, the bilayer film stored at 25°C with 54% RH had better water resistance properties. The oxygen barrier properties of the bilayer film stored at 25°C with 43% RH were preferable to those of other groups because the peroxide value of vegetable oil packed in the former bilayer film was the lowest. The tensile strength of bilayer films stored at 25°C with RH of 43, 54 and 65% decreased, but was still better than those stored at low temperatures (-17°C, 4°C), which were tough due to their high elongation at break. Scanning electron microscopy results showed tight bonds between the bilayer films, and the network structure inside the films disappeared and reappeared during storage. The cross-sectional compactness changed, and there was no film separation after 150 days.
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Lopez-Polo J, Silva-Weiss A, Zamorano M, Osorio FA. Humectability and physical properties of hydroxypropyl methylcellulose coatings with liposome-cellulose nanofibers: Food application. Carbohydr Polym 2019; 231:115702. [PMID: 31888827 DOI: 10.1016/j.carbpol.2019.115702] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 11/20/2019] [Accepted: 12/02/2019] [Indexed: 11/30/2022]
Abstract
The objective of this study was to investigate the physical, rheological and humectability properties of edible coating forming suspensions (ECS) based on hydroxypropyl methylcellulose (HPMC) containing: liposomes that encapsulate rutin, glycerol and cellulose nanofibers on sliced surfaces of almonds and chocolate. On average, liposomes measured between 110.6 ± 10.0 nm and were characterized as stable and homogeneous suspensions. Adding these liposomes to the edible coatings produced significant changes (p< 0.05) in the density and surface tension, which favor the final appearance of the coating. The presence of liposomes increased the apparent viscosity of the ECS, showing a purely viscous and fluid behavior with a good fit (R2 = 0.9996) with the Power Law model. The presence of liposomes and cellulose nanofibers decreased the value of the cohesive energy of the ECS. The studied ECS partially hydrate the surfaces of almond and chocolate as they showed contact angles under 90°.
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Affiliation(s)
- Johana Lopez-Polo
- Department of Food Science and Technology, Universidad de Santiago de Chile, USACH, Avenida Ecuador 3769, Santiago, Chile.
| | - Andrea Silva-Weiss
- Department of Food Science and Technology, Universidad de Santiago de Chile, USACH, Avenida Ecuador 3769, Santiago, Chile.
| | - Marcela Zamorano
- Department of Food Science and Technology, Universidad de Santiago de Chile, USACH, Avenida Ecuador 3769, Santiago, Chile.
| | - Fernando A Osorio
- Department of Food Science and Technology, Universidad de Santiago de Chile, USACH, Avenida Ecuador 3769, Santiago, Chile.
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36
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Xue F, Gu Y, Wang Y, Li C, Adhikari B. Encapsulation of essential oil in emulsion based edible films prepared by soy protein isolate-gum acacia conjugates. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.014] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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37
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Ghadermazi R, Hamdipour S, Sadeghi K, Ghadermazi R, Khosrowshahi Asl A. Effect of various additives on the properties of the films and coatings derived from hydroxypropyl methylcellulose-A review. Food Sci Nutr 2019; 7:3363-3377. [PMID: 31762990 PMCID: PMC6848826 DOI: 10.1002/fsn3.1206] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 07/15/2019] [Accepted: 07/24/2019] [Indexed: 12/16/2022] Open
Abstract
Edible films and coating materials are commonly used as appropriate packaging materials to extend the shelf life of fresh food. Due to all their properties, edible film and coating materials have been received much attention. They are biodegradable, edible, and good barrier against environmental parameters; thereby, they could carry and deliver food additives protecting food quality. Hydroxypropyl methylcellulose (HPMC), a cellulose derivatives, can act as an excellent film-forming agent for coating food produces. The aim of this study was to provide an overview of the HPMC properties and investigate the effects of various additives on its film-forming properties, such as rheological behavior, water vapor, and gas permeability, as well as mechanical, optical, antioxidant, and antimicrobial properties, with a focus on the recent progress and outputs, which has been recently published. Hydroxypropyl methylcellulose is prone to be commonly used as an advanced film-forming and coating materials for the sake of well miscibility with a wide range of organic and inorganic materials. However, this polymer requires further improvements regarding moisture susceptibility and thermal properties.
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Affiliation(s)
- Reza Ghadermazi
- Department of Food Science and TechnologyFaculty of AgricultureUrmia UniversityUrmiaIran
| | - Saeid Hamdipour
- Department of Food Science and TechnologyFaculty of AgricultureUrmia UniversityUrmiaIran
| | - Kambiz Sadeghi
- Department of PackagingCollege of Science and TechnologyYonsei UniversityWonjuKorea
| | - Rojin Ghadermazi
- Department of PharmaceuticsSchool of PharmacyHamadan University of Medical SciencesHamadanIran
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38
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Isfari D, Gemilang Lara U. Cheese whey as potential resource for antimicrobial edible film and active packaging production. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-2-229-239] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Many cheese manufacturers still have not utilized cheese whey that damages to the environment as it is directly been drained into waters. Cheese whey can be used as active packaging material to prolong the shelf-life of food products. Fermented cheese whey contains bioactive peptides which are able to improve the functional properties of cheese whey as an antimicrobial agent. The combination of cheese whey with polysaccharides, lipid, and other additional ingredients can improve the physical characteristics of the active packaging in the form of edible film. Around 20-45% of plasticizer will expose the film formed. Cheese whey with agro-industrial waste starch-based formulation can be used as an alternative way to produce an antimicrobial edible film as an active packaging. The film has shown acceptable physical characteristics and high antimicrobial activity, which makes it possible to extend the shelf life of food products. An advanced process, for example, the use of transglutaminase enzyme and Candida tropicalis mutant, is also effective. The result of that is the formation of the essential compound which can improve the active packaging quality. The utilisation of cheese whey and agro-industrial waste based on starch contributes significantly to the environmental conservation.
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39
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Isfari D, Isfari D, Gemilang Lara U, Gemilang Lara U. Cheese whey as potential resource for antimicrobial edible film and active packaging production. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-1-229-239] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Many cheese manufacturers still have not utilized cheese whey that damages to the environment as it is directly been drained into waters. Cheese whey can be used as active packaging material to prolong the shelf-life of food products. Fermented cheese whey contains bioactive peptides which are able to improve the functional properties of cheese whey as an antimicrobial agent. The combination of cheese whey with polysaccharides, lipid, and other additional ingredients can improve the physical characteristics of the active packaging in the form of edible film. Around 20-45% of plasticizer will expose the film formed. Cheese whey with agro-industrial waste starch-based formulation can be used as an alternative way to produce an antimicrobial edible film as an active packaging. The film has shown acceptable physical characteristics and high antimicrobial activity, which makes it possible to extend the shelf life of food products. An advanced process, for example, the use of transglutaminase enzyme and Candida tropicalis mutant, is also effective. The result of that is the formation of the essential compound which can improve the active packaging quality. The utilisation of cheese whey and agro-industrial waste based on starch contributes significantly to the environmental conservation.
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40
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Hashemi Gahruie H, Eskandari MH, Van der Meeren P, Hosseini SMH. Study on hydrophobic modification of basil seed gum-based (BSG) films by octenyl succinate anhydride (OSA). Carbohydr Polym 2019; 219:155-161. [DOI: 10.1016/j.carbpol.2019.05.024] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Revised: 04/16/2019] [Accepted: 05/07/2019] [Indexed: 11/28/2022]
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41
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Li C, Wang L, Xue F. Effects of Conjugation between Proteins and Polysaccharides on the Physical Properties of Emulsion‐Based Edible Films. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12278] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Chen Li
- College of Food Science and Light IndustryNanjing Tech University, 30 Puzhu Rd Nanjing 211816 China
- Department of Food Science and TechnologyUniversity of California Davis One Shields Avenue CA 95616 USA
| | - Luxin Wang
- Department of Food Science and TechnologyUniversity of California Davis One Shields Avenue CA 95616 USA
| | - Feng Xue
- School of PharmacyNanjing University of Chinese Medicine, 138 Xianlin Rd Nanjing 210023 China
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42
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Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition. Int J Biol Macromol 2019; 128:796-803. [DOI: 10.1016/j.ijbiomac.2019.01.208] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 01/22/2019] [Accepted: 01/30/2019] [Indexed: 01/29/2023]
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43
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Aydogdu A, Sumnu G, Sahin S. Fabrication of gallic acid loaded Hydroxypropyl methylcellulose nanofibers by electrospinning technique as active packaging material. Carbohydr Polym 2019; 208:241-250. [DOI: 10.1016/j.carbpol.2018.12.065] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 11/14/2018] [Accepted: 12/21/2018] [Indexed: 12/28/2022]
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44
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Ulloa PA, Vidal J, Dicastillo C, Rodriguez F, Guarda A, Cruz RMS, Galotto MJ. Development of poly(lactic acid) films with propolis as a source of active compounds: Biodegradability, physical, and functional properties. J Appl Polym Sci 2018. [DOI: 10.1002/app.47090] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- P. A. Ulloa
- Escuela AlimentosPontificia Universidad Católica de Valparaíso, Avenida Waddington 716 2360100 Valparaíso Chile
| | - J. Vidal
- Escuela AlimentosPontificia Universidad Católica de Valparaíso, Avenida Waddington 716 2360100 Valparaíso Chile
| | - C. Dicastillo
- Food Packaging Laboratory (LABEN‐Chile), Food Science and Technology DepartmentCenter for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050 Santiago Chile
| | - F. Rodriguez
- Food Packaging Laboratory (LABEN‐Chile), Food Science and Technology DepartmentCenter for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050 Santiago Chile
| | - A. Guarda
- Food Packaging Laboratory (LABEN‐Chile), Food Science and Technology DepartmentCenter for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050 Santiago Chile
| | - R. M. S. Cruz
- Department of Food EngineeringInstitute of Engineering, University of Algarve Faro Portugal
- MeditBio‐Center for Mediterranean Bioresources and Food, Faculty of Sciences and TechnologyUniversity of Algarve Faro Portugal
| | - M. J. Galotto
- Food Packaging Laboratory (LABEN‐Chile), Food Science and Technology DepartmentCenter for the Development of Nanoscience and Nanotechnology (CEDENNA), Universidad de Santiago de Chile, Obispo Manuel Umaña 050 Santiago Chile
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45
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Dai L, Yuan Y, Song Z, Qiu Y, Yue T. Preparation and Characterization of Lactobacilli-Loaded Composite Films with Sustaining Antipathogenic Activity and Preservation Effect. J Food Sci 2018; 83:2511-2519. [PMID: 30295917 DOI: 10.1111/1750-3841.14348] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 08/06/2018] [Accepted: 08/17/2018] [Indexed: 12/31/2022]
Abstract
Bioactive composite films were obtained by adding Lactobacillus paracasei into a hydroxypropyl cellulose (HPC)-konjac flour (KF) matrix through a casting method. The mechanical, optical, and barrier properties were tested to determine the influence of the addition of lactobacilli into complex films. For purpose of evaluating the surface morphology of the composite films, scanning electron microscopy and atomic force microscopy were carried out. Fourier transform infrared spectroscopy and X-ray diffraction analyses were conducted to evaluate intermolecular interactions and crystallinity, respectively. Moreover, the microbial viability of the lactobacilli and the antibacterial activities of the bioactive films against pathogenic organisms were measured. The results indicated that the mechanical properties, crystalline properties, oxygen permeability, and color characteristics were not notably altered; nevertheless, the gloss and water vapor barrier properties were relatively weakened by the incorporation of L. paracase. The HPC-KF-L. paracasei films were effective in inhibiting both gram-positive (Listeria monocytogenes, Staphylococcus aureus) and gram-negative (Escherichia coli, Salmonella typhimurium) pathogens, and the films can retain physical property and antibacterial activity within a storage period of 30 days. The composite films, acting as suitable carriers for L. paracasei and possessing noteworthy bacteriostatic activities, could be developed as bioactive packaging for preserving food. PRACTICAL APPLICATION For the sake of the high desires of consumers for food safety and quality, the development of innovative bioactive packaging has attracted wide attention. In this work, the prepared films containing lactic acid bacteria showed great physical property, antipathogenic activity, and fresh-keeping property preservation, and have great application potential in fresh food preservation.
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Affiliation(s)
- Lu Dai
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, Shaanxi, 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, Shaanxi, 712100, China
| | - Zihan Song
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, Shaanxi, 712100, China
| | - Yue Qiu
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, Shaanxi, 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, Shaanxi, 712100, China
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46
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Composite edible films and coatings from food-grade biopolymers. Journal of Food Science and Technology 2018; 55:4369-4383. [PMID: 30333633 DOI: 10.1007/s13197-018-3402-9] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/07/2018] [Accepted: 08/14/2018] [Indexed: 12/11/2022]
Abstract
The development of edible films and coatings from food-grade biopolymers has advanced significantly during the past decade. The current state-of-the-art lies in the formulation of composite edible films and coatings from such biomolecules. Composite films and coatings refer to systems where multiple biopolymers have been combined to achieve beneficial properties. Carbohydrate, protein, and lipids have been preferred for developing such systems. Binary films and coatings have been prepared from multiple combinations including protein-protein, carbohydrate-carbohydrate and protein-carbohydrate. Similarly, ternary films and coatings have been prepared from protein-protein-carbohydrate combinations. In addition, several active ingredients including antimicrobial compounds have been loaded to these systems for the preparation of functional films and coatings. Therefore, the goal of this manuscript is to review the multitude of composite systems that are currently available for food packaging purposes. In addition, we discuss the application of composite coatings to fruits and vegetables, dairy, meat and seafood as model food systems.
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47
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Silva-Vera W, Zamorano-Riquelme M, Rocco-Orellana C, Vega-Viveros R, Gimenez-Castillo B, Silva-Weiss A, Osorio-Lira F. Study of Spray System Applications of Edible Coating Suspensions Based on Hydrocolloids Containing Cellulose Nanofibers on Grape Surface (Vitis vinifera L.). FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2126-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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48
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Rodrigues DC, Cunha AP, Silva LM, Rodrigues TH, Gallão MI, Azeredo HM. Emulsion films from tamarind kernel xyloglucan and sesame seed oil by different emulsification techniques. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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49
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A novel electrospun hydroxypropyl methylcellulose/polyethylene oxide blend nanofibers: Morphology and physicochemical properties. Carbohydr Polym 2018; 181:234-246. [DOI: 10.1016/j.carbpol.2017.10.071] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 10/10/2017] [Accepted: 10/22/2017] [Indexed: 11/18/2022]
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50
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Fuertes S, Laca A, Oulego P, Paredes B, Rendueles M, Díaz M. Development and characterization of egg yolk and egg yolk fractions edible films. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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