1
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Yin X, Zhou Y, Tang Y, Kong D, Xiao W, Gan L, Huang J, Zhang Y. A crosslinked and percolation network alginate coating for litchi prevention. Int J Biol Macromol 2024; 275:133252. [PMID: 38945707 DOI: 10.1016/j.ijbiomac.2024.133252] [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: 04/07/2024] [Revised: 06/05/2024] [Accepted: 06/17/2024] [Indexed: 07/02/2024]
Abstract
The short shelf life of Litchi is due to its rapid metabolism after being harvested. Refrigeration is not a suitable method for preserving litchi, as the browning process of litchi that has been cryogenic will accelerate when it is brought to room temperature. This study introduces an alginate-based coating as a solution to control the post-harvest metabolism of litchi. The coating achieves this by simultaneously establishing crosslink and percolation networks, both of which act as barriers. The percolation network is created using rod-like cellulose nanocrystals, which possess excellent percolation properties. This network effectively reduces moisture loss. Compared to the control group, the coated litchi exhibited a 38.1 % lower browning index and a 62.5 % lower decay rate. Additionally, the soluble solid content increased by 107.1 %. The inclusion of cellulose nanocrystals and the crosslinking of calcium ions enhanced the mechanical properties of the composite membrane. Specifically, the tensile strength and elongation at break increased by 70 % and 366 % respectively. As all the components in the coating are edible, it is environmentally friendly and safe for human consumption.
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Affiliation(s)
- Xiaonan Yin
- College of Plant Protection, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Yan Zhou
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Yugeng Tang
- College of Plant Protection, Southwest University, Chongqing 400715, China
| | - Deying Kong
- Technology Center, Chongqing Customs, Chongqing 401333, China
| | - Wei Xiao
- College of Plant Protection, Southwest University, Chongqing 400715, China; Key Laboratory of Agricultural Biosafety and Green Production of Upper Yangtze River, Ministry of Education, Chongqing 400715, China
| | - Lin Gan
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China.
| | - Jin Huang
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China.
| | - Yongqiang Zhang
- College of Plant Protection, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China; Key Laboratory of Agricultural Biosafety and Green Production of Upper Yangtze River, Ministry of Education, Chongqing 400715, China.
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2
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Kajla P, Chaudhary V, Dewan A, Bangar SP, Ramniwas S, Rustagi S, Pandiselvam R. Seaweed-based biopolymers for food packaging: A sustainable approach for a cleaner tomorrow. Int J Biol Macromol 2024; 274:133166. [PMID: 38908645 DOI: 10.1016/j.ijbiomac.2024.133166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 06/12/2024] [Accepted: 06/13/2024] [Indexed: 06/24/2024]
Abstract
With the increasing environmental and health consequences of uncontrolled plastic use, the scientific community is progressively gravitating toward biodegradable and ecofriendly packaging alternatives. Seaweed polysaccharides have attracted attention recently because of their biodegradability, nontoxicity, antioxidant properties, and superior film-forming ability. However, it has some limitations for packaging applications, such as low tensile strength, water solubility, and only modest antimicrobial properties. The incorporation of biopolymers, nanoparticles, or organic active ingredients enhances these characteristics. This review encapsulates the contemporary research landscape pivoting around the role of seaweed polysaccharides in the development of bioplastics, active packaging solutions, edible films, and protective coatings. A meticulous collation of existing literature dissects the myriad food application avenues for these marine biopolymers, emphasizing their multifaceted physical, mechanical, thermal, and functional attributes, including antimicrobial and antioxidant. A key facet of this review spotlights environmental ramifications by focusing on their biodegradability, reinforcing their potential as a beacon of sustainable innovation. This article delves into the prevalent challenges that stymie large-scale adoption and commercialization of seaweed-centric packaging, offering a comprehensive perspective on this burgeoning domain.
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Affiliation(s)
- Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, India
| | - Vandana Chaudhary
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India.
| | - Aastha Dewan
- Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, India
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, 29634, USA
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Gharuan, Mohali, Punjab, India
| | - Sarvesh Rustagi
- School of Applied and Life sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671 124, Kerala, India.
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3
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Yin C, Sun Z, Yang Y, Cui M, Zheng J, Zhang Y. Rapid in situ formation of κ-carrageenan-carboxymethyl chitosan-kaolin clay hydrogel films enriched with arbutin for enhanced preservation of cherry tomatoes. Int J Biol Macromol 2024; 273:132957. [PMID: 38848837 DOI: 10.1016/j.ijbiomac.2024.132957] [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: 01/27/2024] [Revised: 05/25/2024] [Accepted: 06/04/2024] [Indexed: 06/09/2024]
Abstract
Food waste resulting from perishable fruits and vegetables, coupled with the utilization of non-renewable petroleum-based packaging materials, presents pressing challenges demanding resolution. This study addresses these critical issues through the innovative development of a biodegradable functional plastic wrap. Specifically, the proposed solution involves the creation of a κ-carrageenan/carboxymethyl chitosan/arbutin/kaolin clay composite film. This film, capable of rapid in-situ formation on the surfaces of perishable fruits, adeptly conforms to their distinct shapes. The incorporation of kaolin clay in the composite film plays a pivotal role in mitigating water vapor and oxygen permeability, concurrently bolstering water resistance. Accordingly, tensile strength of the composite film experiences a remarkable enhancement, escalating from 20.60 MPa to 34.71 MPa with the incorporation of kaolin clay. The composite film proves its efficacy by preserving cherry tomatoes for an extended period of 9 days at 28 °C through the deliberate delay of fruit ripening, respiration, dehydration and microbial invasion. Crucially, the economic viability of the raw materials utilized in the film, coupled with the expeditious and straightforward preparation method, underscores the practicality of this innovative approach. This study thus introduces an easy and sustainable method for preserving perishable fruits, offering a cost-effective and efficient alternative to petroleum-based packaging materials.
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Affiliation(s)
- Chao Yin
- Hunan Provincial Key Laboratory of Micro & Nano Materials Interface Science, College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China; College of Pharmacy, Xinjiang Medical University, Urumqi 830011, China
| | - Zhifang Sun
- School of Materials Science and Engineering, Xiangtan University, Xiangtan 411105, China
| | - Yufan Yang
- Hunan Provincial Key Laboratory of Micro & Nano Materials Interface Science, College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China
| | - Miao Cui
- Hunan Provincial Key Laboratory of Micro & Nano Materials Interface Science, College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China
| | - Jun Zheng
- Institute of Integrative Medicine, Department of Integrated Chinese and Western Medicine, Xiangya Hospital, Central South University, Changsha 410008, China.
| | - Yi Zhang
- Hunan Provincial Key Laboratory of Micro & Nano Materials Interface Science, College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China; National Engineering Research Center for Advanced Polymer Processing Technology, Zhengzhou University, Zhengzhou 450002, China.
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4
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Zhou T, Li X. Chemically modified seaweed polysaccharides: Improved functional and biological properties and prospective in food applications. Compr Rev Food Sci Food Saf 2024; 23:e13396. [PMID: 38925601 DOI: 10.1111/1541-4337.13396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 05/14/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024]
Abstract
Seaweed polysaccharides are natural biomacromolecules with unique physicochemical properties (e.g., good gelling, emulsifying, and film-forming properties) and diverse biological activities (e.g., anticoagulant, antioxidant, immunoregulatory, and antitumor effects). Furthermore, they are nontoxic, biocompatible and biodegradable, and abundant in resources. Therefore, they have been widely utilized in food, cosmetics, and pharmaceutical industries. However, their properties and bioactivities sometimes are not satisfactory for some purposes. Modification of polysaccharides can impart the amphiphilicity and new functions to the biopolymers and change the structure and conformation, thus effectively improving their functional properties and biological activities so as to meet the requirement for targeted applications. This review outlined the modification methods of representative red algae polysaccharides (carrageenan and agar), brown algae polysaccharides (fucoidan, alginate, and laminaran), and green algae polysaccharides (ulvan) that have potential food applications, including etherification, esterification, degradation, sulfation, phosphorylation, selenylation, and so on. The improved functional properties and bioactivities of the modified seaweed polysaccharides and their potential food applications are also summarized.
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Affiliation(s)
- Tao Zhou
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
| | - Xinyue Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
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Taher AY, Alizadeh M, Aslan Y. The covalent immobilization of β-galactosidase from Aspergillus oryzae and alkaline protease from Bacillus licheniformis on amino-functionalized multi-walled carbon nanotubes in milk. Heliyon 2024; 10:e32223. [PMID: 38873691 PMCID: PMC11170143 DOI: 10.1016/j.heliyon.2024.e32223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 05/26/2024] [Accepted: 05/29/2024] [Indexed: 06/15/2024] Open
Abstract
This study aimed was to covalently immobilize β-galactosidase from Aspergillus oryzae and protease from Bacillus licheniformis on amino-functionalized multi-walled carbon nanotubes. In this study, a two-level factorial design was employed to investigate the impact of seven continuous variables (activation pH, glutaraldehyde molarity, activation time (0-8 h), buffer solution pH (8-0), buffer solution molarity, MWCNT-NH 2 -glutaraldehyde quantity, and stabilization time (0-180 h)) on the immobilization efficiency and enzymatic activity of protease and β-galactosidase. Furthermore, the effect of time on the percentage of enzymatic activity was examined during specific intervals (24, 48, 72, 96, and 120 h) of the immobilization process. The analysis of variance results for protease enzymatic activity revealed a notable influence of the seven variables on immobilization efficiency and enzymatic activity. Additionally, the findings indicate that activation time, buffer pH, MWCNT-NH 2 -glutaraldehyde quantity, and stabilization time significantly affect the activity of the protease enzyme. The interplay between buffer pH and stabilization time is also significant. Indeed, both activation time and the quantity of MWCNT-NH 2 -glutaraldehyde exert a reducing effect on enzyme activity. Notably, the influence of MWCNT-NH 2 -glutaraldehyde quantity is more significant (p < 0.05). In terms of beta-galactosidase enzymatic activity, the study results highlight that among the seven variables considered, only the glutaraldehyde molarity, activation time, and the interplay of activation time and the quantity of MWCNT-NH 2 -glutaraldehyde can exert a statistically significant positive impact on the enzyme's activity (p < 0.05). The combination of activation time and buffer solution molarity, as well as the interactive effect of buffer pH and MWCNT-NH2-glutaraldehyde, can lead to a significant improvement in the stabilization efficiency of the protease of carbon nanotubes. The analysis of variance results demonstrated that the efficiency of covalently immobilizing β-galactosidase from Aspergillus oryzae on amino-functionalized multi-walled carbon nanotubes is influenced by the molarity of glutaraldehyde, buffer pH, stabilization time, and the interplay of activation time + buffer pH, buffer pH + activation time, activation time + buffer molarity, and glutaraldehyde molarity + MWCNT-NH 2 -glutaraldehyde (p < 0.05). Through the optimization and selection of optimal formulations, the obtained results indicate enzyme activities and stabilization efficiencies of 64.09 % ± 72.63 % and 65.96 % ± 71.77 % for protease and beta-galactosidase, respectively. Moreover, increasing the enzyme stabilization time resulted in a reduction of enzyme activity. Furthermore, an increase in pH, temperature, and the duration of milk storage passing through the enzyme-immobilized carbon nanotubes led to a decrease in enzyme stabilization efficiency, and lactose hydrolysis declined progressively over 8-h. Hence, the covalent immobilization of β-galactosidase from Aspergillus oryzae and protease from Bacillus licheniformis onto amino-functionalized multi-walled carbon nanotubes is anticipated to be achievable for milk applications.
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Affiliation(s)
- Alan Yaseen Taher
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mohammad Alizadeh
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Yakup Aslan
- Siirt University, Faculty of Engineering, Department of Food Engineering, Turkey
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Yang YC, Lin HS, Chen HX, Wang PK, Zheng BD, Huang YY, Zhang N, Zhang XQ, Ye J, Xiao MT. Plant polysaccharide-derived edible film packaging for instant food: Rapid dissolution in hot water coupled with exceptional mechanical and barrier characteristics. Int J Biol Macromol 2024; 270:132066. [PMID: 38705323 DOI: 10.1016/j.ijbiomac.2024.132066] [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: 01/23/2024] [Revised: 04/23/2024] [Accepted: 05/01/2024] [Indexed: 05/07/2024]
Abstract
A comprehensive multiscale analysis was conducted to explore the effects of different ratios of these materials on its properties. The results show that KC played a crucial role in controlling solution viscosity and gel and sol temperatures. The dissolution time at high water temperatures primarily decreased with an increase in SA content. Higher KC and CS content increased tensile strength (TS) and elongation at break (ε), while also exhibiting better thermal stability. Water vapor transmission (WVT) and permeability (PV) initially decreased, then increased with the increase of SA and CS contents. Finally, an SA:KC:CS ratio of 1:3:2 showed optimal comprehensive properties, with a dissolution time of about 60.0 ± 3.8 s, TS of 23.80 ± 0.29 MPa, ε of 18.61 ± 0.34 %, WVT of 21.74 ± 0.62 g/m2·24h, and PV of 5.39 ± 0.17 meq/kg. Meanwhile, the SA:KC:CS edible food packaging only introduced minimal effects on food after dissolution, and the total bacterial count met regulatory standards.
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Affiliation(s)
- Yu-Cheng Yang
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China.
| | - Hai-Sang Lin
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
| | - Hai-Xin Chen
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
| | - Peng-Kai Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
| | - Bing-De Zheng
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
| | - Ya-Yan Huang
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
| | - Na Zhang
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
| | - Xue-Qin Zhang
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
| | - Jing Ye
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
| | - Mei-Tian Xiao
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
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7
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Dzeikala O, Prochon M, Sedzikowska N. Gelatine Blends Modified with Polysaccharides: A Potential Alternative to Non-Degradable Plastics. Int J Mol Sci 2024; 25:4333. [PMID: 38673918 PMCID: PMC11050030 DOI: 10.3390/ijms25084333] [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: 03/04/2024] [Revised: 04/10/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Non-degradable plastics of petrochemical origin are a contemporary problem of society. Due to the large amount of plastic waste, there are problems with their disposal or storage, where the most common types of plastic waste are disposable tableware, bags, packaging, bottles, and containers, and not all of them can be recycled. Due to growing ecological awareness, interest in the topics of biodegradable materials suitable for disposable items has begun to reduce the consumption of non-degradable plastics. An example of such materials are biodegradable biopolymers and their derivatives, which can be used to create the so-called bioplastics and biopolymer blends. In this article, gelatine blends modified with polysaccharides (e.g., agarose or carrageenan) were created and tested in order to obtain a stable biopolymer coating. Various techniques were used to characterize the resulting bioplastics, including Fourier-transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA)/differential scanning calorimetry (DSC), contact angle measurements, and surface energy characterization. The influence of thermal and microbiological degradation on the properties of the blends was also investigated. From the analysis, it can be observed that the addition of agarose increased the hardness of the mixture by 27% compared to the control sample without the addition of polysaccharides. In addition, there was an increase in the surface energy (24%), softening point (15%), and glass transition temperature (14%) compared to the control sample. The addition of starch to the gelatine matrix increased the softening point by 15% and the glass transition temperature by 6%. After aging, both compounds showed an increase in hardness of 26% and a decrease in tensile strength of 60%. This offers an opportunity as application materials in the form of biopolymer coatings, dietary supplements, skin care products, short-term and single-contact decorative elements, food, medical, floriculture, and decorative industries.
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Affiliation(s)
| | - Miroslawa Prochon
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, Stefanowskiego 16, 90-537 Lodz, Poland; (O.D.); (N.S.)
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8
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Zhao S, Bian Y, Zhang G, Yang G, Hou X, Gui J, Mu S, Liu S, Fang Y. Shelf-life extension of Pacific white shrimp (Litopenaeus vannamei) using sodium alginate/chitosan incorporated with cell-free supernatant of Streptococcus thermophilus FUA 329 during cold storage. J Food Sci 2024; 89:1976-1987. [PMID: 38454630 DOI: 10.1111/1750-3841.16969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 12/02/2023] [Accepted: 01/18/2024] [Indexed: 03/09/2024]
Abstract
Seafood is highly perishable and has a short shelf-life. This study investigated the effect of chitosan and alginate (CH-SA) coating combined with the cell-free supernatant of Streptococcus thermophilus FUA329 (CFS) as a preservative on the quailty of white shrimp (Litopenaeus vannamei) refrigerated at 4° for 0, 3, 6, 9, 12, 15 days. Freshly shrimps were randomly divided into four groups: the CFS group (400 mL); the CH-SA group (1% chitosan/1% alginate); the CFS-CH-SA group (1% chitosan/1% alginate with 400 mL CFS) are treatment groups, and the control group (400 mL sterile water). The CFS-CH-SA coating effectively suppressed microbial growth total viable count and chemical accumulation (pH, total volatile basic nitrogen, thiobarbituric acid reactive substance) compared with the control. Additionally, the CFS-CH-SA coating improved the texture and sensory characteristics of shrimp during storage. The coated shrimp exhibited significantly reduced water loss (p < 0.05). The combination of CH-SA coating with CFS treatment can extend the shelf life of shrimp. PRACTICAL APPLICATION: Recently, edible films have received more consideration as a promising method to enhance the shelf life of seafood. The presence of Lactic acid bacteria metabolites in edible films reduces spoilage and improves consumer health. Our findings encourage the application of edible coating incorporated with cell-free supernatant of Streptococcus thermophilus FUA 329 to design multifubctional foods and preserve the qualities of shrimp.
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Affiliation(s)
- Shuangshuang Zhao
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Yingying Bian
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Gewen Zhang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Guang Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Xiaoyue Hou
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Jiajin Gui
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Shuting Mu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Shu Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Yaowei Fang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
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9
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Olunusi SO, Ramli NH, Fatmawati A, Ismail AF, Okwuwa CC. Revolutionizing tropical fruits preservation: Emerging edible coating technologies. Int J Biol Macromol 2024; 264:130682. [PMID: 38460636 DOI: 10.1016/j.ijbiomac.2024.130682] [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: 12/27/2023] [Revised: 02/28/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
Tropical fruits, predominantly cultivated in Southeast Asia, are esteemed for their nutritional richness, distinctive taste, aroma, and visual appeal when consumed fresh. However, postharvest challenges have led to substantial global wastage, nearly 50 %. The advent of edible biopolymeric nanoparticles presents a novel solution to preserve the fruits' overall freshness. These nanoparticles, being edible, readily available, biodegradable, antimicrobial, antioxidant, Generally Recognized As Safe (GRAS), and non-toxic, are commonly prepared via ionic gelation owing to the method's physical crosslinking, simplicity, and affordability. The resulting biopolymeric nanoparticles, with or without additives, can be employed in basic formulations or as composite blends with other materials. This study aims to review the capabilities of biopolymeric nanoparticles in enhancing the physical and sensory aspects of tropical fruits, inhibiting microbial growth, and prolonging shelf life. Material selection for formulation is crucial, considering coating materials, the fruit's epidermal properties, internal and external factors. A variety of application techniques are covered such as spraying, and layer-by-layer among others, including their advantages, and disadvantages. Finally, the study addresses safety measures, legislation, current challenges, and industrial perspectives concerning fruit edible coating films.
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Affiliation(s)
- Samuel Olugbenga Olunusi
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia.
| | - Nor Hanuni Ramli
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia.
| | - Adam Fatmawati
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia; Centre for Research in Advanced Fluid and Processes, Universiti Malaysia Pahang Al-Sultan Abdullah, Kuantan, Pahang, Malaysia
| | - Ahmad Fahmi Ismail
- Kulliyyah of Pharmacy, International Islamic University Malaysia (IIUM), Bandar Indera Mahkota, 25200, Bandar Indera Mahkota Razak, Kuantan, Pahang, Malaysia
| | - Chigozie Charity Okwuwa
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia
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10
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Abdulla SF, Shams R, Dash KK. Edible packaging as sustainable alternative to synthetic plastic: a comprehensive review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024:10.1007/s11356-024-32806-z. [PMID: 38462564 DOI: 10.1007/s11356-024-32806-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 03/03/2024] [Indexed: 03/12/2024]
Abstract
The choice of an appropriate packaging materials enhances the shelf life and improves quality of food during transportation, storage, and distribution. Development and innovations in food packaging systems have become essential in the food industry. Most widely used packaging materials are non-biodegradable plastics and are harmful to environment and human health. Thus, food industry is replacing non-biodegradable plastics with biodegradable plastics to reduce environmental pollution, health hazards, and food waste. Edible packaging may reduce food waste and keep perishables fresh. This review article compares edible packaging materials to synthetic ones and discusses their pollution-reducing effects. The several types of food packaging discussed in the review include those produced from polysaccharides, proteins, lipids, and composite films. The various characteristics of edible packaging are reviewed, including its barrier qualities, carrier properties, mechanical capabilities, and edibility. The carrier properties describe the capacity to transport and manage the release of active substances, and the edibility indicates acceptance of these items by the customers. Plasticizers, antimicrobials, antioxidants, and emulsifiers were included in the edible packaging to enhance the characteristics of the film. The development and implementation of edible packaging on food products from the laboratory to large-scale industrial levels, as well as their potential industrial applications in the dairy, meat, confectionary, poultry, fish, fruit, and vegetable processing sectors are addressed.
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Affiliation(s)
- Subhan Farook Abdulla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India.
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11
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Žaimis U, Petronienė JJ, Dzedzickis A, Bučinskas V. Stretch Sensor: Development of Biodegradable Film. SENSORS (BASEL, SWITZERLAND) 2024; 24:683. [PMID: 38276377 PMCID: PMC10821183 DOI: 10.3390/s24020683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 01/11/2024] [Accepted: 01/19/2024] [Indexed: 01/27/2024]
Abstract
This article presents research on biodegradable stretch sensors produced using biological material. This sensor uses a piezoresistive effect to indicate stretch, which can be used for force measurement. In this work, an attempt was made to develop the composition of a sensitive material and to design a sensor. The biodegradable base was made from a κ-carrageenan compound mixed with Fe2O3 microparticles and glycerol. The influence of the weight fraction and iron oxide microparticles on the tensile strength and Young's modulus was experimentally investigated. Tensile test specimens consisted of 10-25% iron oxide microparticles of various sizes. The results showed that increasing the mass fraction of the reinforcement improved the Young's modulus compared to the pure sample and decreased the elongation percentage. The GF of the developed films varies from 0.67 to 10.47 depending on composition. In this paper, it was shown that the incorporation of appropriate amounts of Fe2O3 microparticles into κ-carrageenan can achieve dramatic improvements in mechanical properties, resulting in elongation of up to 10%. The developed sensors were experimentally tested, and their sensitivity, stability, and range were determined. Finally, conclusions were drawn on the results obtained.
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Affiliation(s)
- Uldis Žaimis
- Institute of Science and Innovative Technology, Liepaja University, LV-3401 Liepaja, Latvia
| | - Jūratė Jolanta Petronienė
- Department of Mechatronics, Robotics, and Digital Manufacturing, Vilnius Gediminas Technical University, LT-10105 Vilnius, Lithuania; (J.J.P.); (V.B.)
| | - Andrius Dzedzickis
- Department of Mechatronics, Robotics, and Digital Manufacturing, Vilnius Gediminas Technical University, LT-10105 Vilnius, Lithuania; (J.J.P.); (V.B.)
| | - Vytautas Bučinskas
- Department of Mechatronics, Robotics, and Digital Manufacturing, Vilnius Gediminas Technical University, LT-10105 Vilnius, Lithuania; (J.J.P.); (V.B.)
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12
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Mahmud MZA, Mobarak MH, Hossain N. Emerging trends in biomaterials for sustainable food packaging: A comprehensive review. Heliyon 2024; 10:e24122. [PMID: 38226272 PMCID: PMC10788806 DOI: 10.1016/j.heliyon.2024.e24122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/18/2023] [Accepted: 01/03/2024] [Indexed: 01/17/2024] Open
Abstract
This comprehensive review investigates a variety of creative approaches in the field of sustainable food packaging biomaterials in response to growing environmental concerns and the negative effects of traditional plastic packaging. The study carefully looks at new developments in biomaterials, such as biodegradable polymers, ceramics, composites, and metal alloys, in response to the growing need for environmentally suitable substitutes. It highlights how they might replace conventional plastic packaging and lessen environmental damage. Moreover, the incorporation of nanotechnology into packaging is closely examined due to its crucial function in improving barrier qualities, introducing antimicrobial properties, and introducing smart packaging features. The investigation includes edible coatings and films made of biodegradable polymers that offer new sensory experiences in addition to prolonging the shelf life of products. The review emphasizes the use of biomaterials derived from food processing and agricultural waste, supporting environmentally responsible methods of producing materials while simultaneously using less resources and waste. As a strong defense against plastic pollution, the report highlights the food industry's increasing use of recyclable and biodegradable packaging, which is in line with the concepts of the circular economy. A movement in consumer tastes and regulatory pressures toward sustainable food packaging is evident in global market patterns. Notwithstanding these encouraging trends, there are still issues to be resolved, including cost-effectiveness, technological constraints, and the scalability of biomaterial production. This thorough analysis concludes by highlighting the critical role biomaterials have played in guiding the food industry toward sustainability and emphasizing the need for ongoing research and development to adequately address environmental issues on a worldwide scale and satisfy the growing demand for environmentally friendly packaging options. Biomaterials show great promise as catalysts for the food industry's transition to a sustainable future.
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Affiliation(s)
- Md. Zobair Al Mahmud
- Department of Mechanical Engineering, IUBAT-International University of Business Agriculture and Technology, Bangladesh
| | - Md Hosne Mobarak
- Department of Mechanical Engineering, IUBAT-International University of Business Agriculture and Technology, Bangladesh
| | - Nayem Hossain
- Department of Mechanical Engineering, IUBAT-International University of Business Agriculture and Technology, Bangladesh
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13
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Aaqil M, Peng C, Kamal A, Nawaz T, Gong J. Recent Approaches to the Formulation, Uses, and Impact of Edible Coatings on Fresh Peach Fruit. Foods 2024; 13:267. [PMID: 38254568 PMCID: PMC10815105 DOI: 10.3390/foods13020267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 01/01/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Peaches are among the most well-known fruits in the world due to their appealing taste and high nutritional value. Peach fruit, on the other hand, has a variety of postharvest quality issues like chilling injury symptoms, internal breakdown, weight loss, decay, shriveling, and over-ripeness, which makes a challenging environment for industries and researchers to develop sophisticated strategies for fruit quality preservation and extending shelf life. All over the world, consumers prefer excellent-quality, high-nutritional-value, and long-lasting fresh fruits that are free of chemicals. An eco-friendly solution to this issue is the coating and filming of fresh produce with natural edible materials. The edible coating utilization eliminates the adulteration risk, presents fruit hygienically, and improves aesthetics. Coatings are used in a way that combines food chemistry and preservation technology. This review, therefore, examines a variety of natural coatings (proteins, lipids, polysaccharides, and composite) and their effects on the quality aspects of fresh peach fruit, as well as their advantages and mode of action. From this useful information, the processors could benefit in choosing the suitable edible coating material for a variety of fresh peach fruits and their application on a commercial scale. In addition, prospects of the application of natural coatings on peach fruit and gaps observed in the literature are identified.
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Affiliation(s)
- Muhammad Aaqil
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
| | - Chunxiu Peng
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Ayesha Kamal
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Taufiq Nawaz
- College of Natural Sciences, South Dakota State University, Brookings, SD 57007, USA;
| | - Jiashun Gong
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China
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14
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Niemi C, Takahashi J, Gorzsás A, Gentili FG. Quantitative and qualitative saccharide analysis of North Atlantic brown seaweed by gas chromatography/mass spectrometry and infrared spectroscopy. Int J Biol Macromol 2024; 254:127870. [PMID: 37967607 DOI: 10.1016/j.ijbiomac.2023.127870] [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: 04/18/2023] [Revised: 09/16/2023] [Accepted: 11/01/2023] [Indexed: 11/17/2023]
Abstract
Brown seaweeds contain a variety of saccharides which have potential industrial uses. The most abundant polysaccharide in brown seaweed is typically alginate, consisting of mannuronic (M) and guluronic acid (G). The ratio of these residues fundamentally determines the physicochemical properties of alginate. In the present study, gas chromatography/mass spectrometry (GC/MS) was used to give a detailed breakdown of the monosaccharide species in North Atlantic brown seaweeds. The anthrone method was used for determination of crystalline cellulose. The experimental data was used to calibrate multivariate prediction models for estimation of total carbohydrates, crystalline cellulose, total alginate and alginate M/G ratio directly in dried, brown seaweed using three types of infrared spectroscopy, using relative error (RE) as a measure of predictive accuracy. Diffuse reflectance infrared Fourier transform spectroscopy (DRIFTS) performed well for the estimation of total alginate (RE = 0.12, R2 = 0.82), and attenuated total reflectance (ATR) showed good prediction of M/G ratio (RE = 0.14, R2 = 0.86). Both DRIFTS, ATR and near infrared (NIR) were unable to predict crystalline cellulose and only DRIFTS performed better in determining total carbohydrates. Multivariate spectral analysis is a promising method for easy and rapid characterization of alginate and M/G ratio in seaweed.
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Affiliation(s)
- Calle Niemi
- Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences, Umeå 901 83, Sweden
| | - Junko Takahashi
- Department of Forest Genetics and Plant Physiology, Umeå Plant Science Centre, Swedish University of Agricultural Sciences, Umeå 901 83, Sweden
| | - András Gorzsás
- Vibrational Spectroscopy Core Facility, Department of Chemistry, Umeå University, Umeå 90187, Sweden
| | - Francesco G Gentili
- Department of Forest Biomaterials and Technology, Swedish University of Agricultural Sciences, Umeå 901 83, Sweden.
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15
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Sudhakar MP, Maurya R, Mehariya S, Karthikeyan OP, Dharani G, Arunkumar K, Pereda SV, Hernández-González MC, Buschmann AH, Pugazhendhi A. Feasibility of bioplastic production using micro- and macroalgae- A review. ENVIRONMENTAL RESEARCH 2024; 240:117465. [PMID: 37879387 DOI: 10.1016/j.envres.2023.117465] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 10/03/2023] [Accepted: 10/20/2023] [Indexed: 10/27/2023]
Abstract
Plastic disposal and their degraded products in the environment are global concern due to its adverse effects and persistence in nature. To overcome plastic pollution and its impacts on environment, a sustainable bioplastic production using renewable feedstock's, such as algae, are envisioned. In this review, the production of polymer precursors such as polylactic acid, polyhydroxybutyrates, polyhydroxyalkanoates, agar, carrageenan and alginate from microalgae and macroalgae through direct conversion and fermentation routes are summarized and discussed. The direct conversion of algal biopolymers without any bioprocess (whole algal biomass used emphasizing zero waste discharge concept) favours economic feasibility. Whereas indirect method uses conversion of algal polymers to monomers after pretreatment followed by bioplastic precursor production by fermentation are emphasized. This review paper also outlines the current state of technological developments in the field of algae-based bioplastic, both in industry and in research, and highlights the creation of novel solutions for green bioplastic production employing algal polymers. Finally, the cost economics of the bioplastic production using algal biopolymers are clearly mentioned with future directions of next level bioplastic production. In this review study, the cost estimation was given at laboratory level bioplastic production using casting methods. Further development of bioplastics at pilot scale level may give clear economic feasibility of production at industry. Here, in this review, we emphasized the overview of algal biopolymers for different bioplastic product development and its economic value and also current industries involved in bioplastic production.
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Affiliation(s)
- Muthiyal Prabakaran Sudhakar
- Marine Biopolymers & Advanced Bioactive Materials Research Lab, Department of Prosthodontics, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences (SIMATS), Saveetha University, Chennai, 600 077, Tamil Nadu, India; Marine Biotechnology Division, Ocean Science and Technology for Islands, National Institute of Ocean Technology, Ministry of Earth Sciences, Govt. of India, Pallikaranai, Chennai, 600100, Tamil Nadu, India.
| | - Rahulkumar Maurya
- Coastal Algae Cultivation, Microbial Biofuels & Biochemicals, Advanced Biofuels Division, The Energy and Resources Institute, Navi Mumbai, 400 708, India
| | | | - Obulisamy Parthiba Karthikeyan
- Department of Engineering Technology, College of Technology, University of Houston, Houston, TX, USA; Institute of Bioresource and Agriculture, Hong Kong Baptist University, Kowloon Tong, Hong Kong, SAR, China; Department of Civil and Environmental Engineering, South Dakota School of Mines and Technology, Rapid City, SD, USA
| | - Gopal Dharani
- Marine Biotechnology Division, Ocean Science and Technology for Islands, National Institute of Ocean Technology, Ministry of Earth Sciences, Govt. of India, Pallikaranai, Chennai, 600100, Tamil Nadu, India
| | - Kulanthiyesu Arunkumar
- Microalgae Group-Phycoscience Laboratory, Department of Plant Science, School of Biological Sciences, Central University of Kerala, Periye, 671 320, Kasaragod, Kerala, India
| | - Sandra V Pereda
- Centro i-mar, CeBiB and Núcleo Milenio MASH, Universidad de Los Lagos, 5480000, Puerto Montt, Región de Los Lagos, Chile
| | - María C Hernández-González
- Centro i-mar, CeBiB and Núcleo Milenio MASH, Universidad de Los Lagos, 5480000, Puerto Montt, Región de Los Lagos, Chile
| | - Alejandro H Buschmann
- Centro i-mar, CeBiB and Núcleo Milenio MASH, Universidad de Los Lagos, 5480000, Puerto Montt, Región de Los Lagos, Chile
| | - Arivalagan Pugazhendhi
- School of Engineering, Lebanese American University, Byblos, Lebanon; Centre for Herbal Pharmacology and Environmental Sustainability, Chettinad Hospital and Research Institute, Chettinad Academy of Research and Education, Kelambakkam, 603103, Tamil Nadu, India.
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16
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Yan J, He S, Chen L, Chen H, Wang W. Characterization, antioxidant and antibacterial activities of gelatin-chitosan edible coated films added with Cyclocarya paliurus flavonoids. Int J Biol Macromol 2023; 253:127664. [PMID: 37884237 DOI: 10.1016/j.ijbiomac.2023.127664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 10/11/2023] [Accepted: 10/23/2023] [Indexed: 10/28/2023]
Abstract
In this study, gelatin-chitosan (GEL-CS) composite films added with 0.1 %, 0.2 %, and 0.3 % Cyclocarya paliurus flavonoids (CPF) were prepared. Then their appearance properties, mechanical properties, barrier properties, microstructure, thermal stability properties, antioxidant activity, and antibacterial properties were investigated. As compared with GEL-CS film, the GEL-CS films with CPF were darker in color, had higher water vapor barrier, higher elongation at break, and higher thermal stability. Additionally, microstructure analysis with Fourier infrared spectroscopy, scanning electron microscopy, and X-ray diffraction demonstrated that hydrogen bonding was the main force for cross-linking CPF with other membrane substrates. Moreover, the addition of CPF strengthened the antioxidant and antimicrobial properties of the membranes. These results indicated that the CPF addition could endow membranes with more excellent functional properties and bioactivity, accompanied by environmentally friendly and edible features. The GEL-CS-CPF composite film would be a potential and prospective packing material for food preservation applications.
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Affiliation(s)
- Jin Yan
- Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, PR China
| | - Sichen He
- Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, PR China
| | - Lingli Chen
- Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, PR China
| | - Hui Chen
- Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, PR China
| | - Wenjun Wang
- Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, PR China.
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17
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Vargas SA, Delgado-Macuil RJ, Ruiz-Espinosa H, Amador-Espejo G. Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan. FOOD SCI TECHNOL INT 2023; 29:831-846. [PMID: 36113116 DOI: 10.1177/10820132221123716] [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] [Indexed: 11/02/2023]
Abstract
The aim of this work was to evaluate the influence of high intensity ultrasound (HIUS) treatment on the molecular conformation of whey protein isolated (WPI) as a previous step for complex coacervation with iota carrageenan (IC) and its effect on the surface functional properties of complex coacervates (CC). Both biopolymers were hydrated (1% w/w) separately. A WPI suspension was treated with an ultrasonic bath (40 kHz, 600 W, 30 and 60 min, 100% amplitude). A non-sonicated protein was used as a control. Coacervation was achieved by mixing WPI and IC dispersions (10 min). FTIR-ATR analysis (400-4000 cm-1) detected changes after sonication on WPI secondary structure (1600-1700 cm-1), electrostatic interaction between WPI and IC by electronegative IC charged groups like sulfate (1200-1260 cm-1), anhydrous oxygen of the 3.6 anhydro-D-galactose (940-1066 cm-1) and the electropositive regions of WPI. Rheology results showed pseudoplastic behavior of both IC and WPI-IC with a significant change in viscosity level. Further, HIUS treatment had a positive effect on the emulsifying properties of the WPI-IC coacervates, increasing the time foaming (30 min) and emulsion stability (1 month) percentage. HIUS and complex coacervation proved to be an efficient tool to improve the surface functional properties of WPI.
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Affiliation(s)
- Sara A Vargas
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tlaxcala Mexico
| | - R J Delgado-Macuil
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tlaxcala Mexico
| | - Hector Ruiz-Espinosa
- Benemérita Universidad Autónoma de Puebla, México. Facultad de Ingeniería Química. Colegio de Ingeniería en Alimentos, Puebla, Mexico
| | - Genaro Amador-Espejo
- CONACYT-IPN Centro de Investigación en Biotecnología Aplicada IPN, México, Tlaxcala, Mexico
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18
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Albayrak GE, Bozdogan N, Tavman S, Kumcuoglu S. Evaluation of the quality features of electrospray-coated pineapple slices with pomegranate and grape seed oil-enriched emulsions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:3067-3081. [PMID: 37790924 PMCID: PMC10542432 DOI: 10.1007/s13197-023-05839-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/18/2023] [Accepted: 09/05/2023] [Indexed: 10/05/2023]
Abstract
The quality characteristics of pineapple slices coated with emulsions enriched with pomegranate seed oil (PSO) and grape seed oil (GSO) by electrospray coating (ESC) and dip-coating (DC) methods were investigated. The ESC method was evaluated as an alternative to conventional DC. Pineapple slices were stored in clear polystyrene cups for seven days at 5 °C and 80% RH. The weight loss (%), pH, titratable acidity, color, firmness, total antioxidant activity (TAA), total phenolic content (TPC), microbiological, and sensory qualities of fresh-cut pineapple slices were evaluated. Coated samples had significantly lower weight loss values than the non-coated samples after 7 days of storage. The usage of GSO-enriched emulsion with the ESC method was found to be more successful in preserving the titratable acidity. Although all the samples exhibited a significant decrease in yellowness (b*), the electrospray-coated pineapple slices had the highest. Incorporating GSO into the emulsions helped protect the tissue of the fresh-cut pineapples, regardless of the coating method used. The TPC and TAA values of the samples coated by the ESC method with emulsions enriched with PSO showed a lower decrease compared to other treatments. It was determined that the ESC method was more successful in preserving the sensory qualities of fresh-cut pineapples. These findings suggested that using ESC as a coating method with EO-enriched emulsions has positive effects on the quality features of fresh-cut pineapples. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05839-4.
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Affiliation(s)
- Gozde Ela Albayrak
- Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ege University, 35100 Bornova İzmir, Türkiye
| | - Neslihan Bozdogan
- Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ege University, 35100 Bornova İzmir, Türkiye
| | - Sebnem Tavman
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova İzmir, Türkiye
| | - Seher Kumcuoglu
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova İzmir, Türkiye
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Rusu AG, Niță LE, Roșca I, Croitoriu A, Ghilan A, Mititelu-Tarțău L, Grigoraș AV, Crețu BEB, Chiriac AP. Alginate-Based Hydrogels Enriched with Lavender Essential Oil: Evaluation of Physicochemical Properties, Antimicrobial Activity, and In Vivo Biocompatibility. Pharmaceutics 2023; 15:2608. [PMID: 38004586 PMCID: PMC10675056 DOI: 10.3390/pharmaceutics15112608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/24/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Owing to its antibacterial, anti-inflammatory, and antioxidant activities, in the last few years, lavender essential oil (LVO) has been used in medical applications as a promising approach for treating infected wounds. However, the practical applicability of LVO is limited by its high volatility and storage stability. This study aimed to develop a novel hybrid hydrogel by combining phytic acid (PA)-crosslinked sodium alginate (SA) and poly(itaconic anhydride-co-3,9-divinyl-2,4,8,10-tetraoxaspiro[5.5] undecane (PITAU) and evaluate its potential effectiveness as an antibacterial wound dressing after incorporating LVO. The influence of the mass ratio between SA and PITAU on the properties and stability of hydrogels was investigated. After LVO loading, the effect of oil addition to hydrogels on their functional properties and associated structural changes was studied. FTIR analysis revealed that hydrogen bonding is the primary interaction mechanism between components in the hybrid hydrogels. The morphology was analyzed using SEM, evidencing a porosity dependent on the ratio between SA and PITAU, while LVO droplets were well dispersed in the polymer blend. The release of LVO from the hydrogels was determined using UV-VIS spectroscopy, indicating a sustained release over time, independent of the LVO concentration. In addition, the hybrid hydrogels were tested for their antioxidant properties and antimicrobial activity against Gram-positive and Gram-negative bacteria. Very good antimicrobial activity was obtained in the case of sample SA_PITAU3+LVO10% against S. aureus and C. albicans. Moreover, in vivo tests showed an increased antioxidant effect of the SA_PITAU3+LVO10% hydrogel compared to the oil-free scaffold that may aid in accelerating the healing process of wounds.
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Affiliation(s)
- Alina Gabriela Rusu
- Natural Polymers, Bioactive and Biocompatible Materials Department, “Petru Poni” Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania; (L.E.N.); (A.C.); (A.G.); (B.-E.-B.C.); (A.P.C.)
| | - Loredana Elena Niță
- Natural Polymers, Bioactive and Biocompatible Materials Department, “Petru Poni” Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania; (L.E.N.); (A.C.); (A.G.); (B.-E.-B.C.); (A.P.C.)
| | - Irina Roșca
- Center of Advanced Research in Bionanoconjugates and Biopolymers, “Petru Poni” Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania;
| | - Alexandra Croitoriu
- Natural Polymers, Bioactive and Biocompatible Materials Department, “Petru Poni” Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania; (L.E.N.); (A.C.); (A.G.); (B.-E.-B.C.); (A.P.C.)
| | - Alina Ghilan
- Natural Polymers, Bioactive and Biocompatible Materials Department, “Petru Poni” Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania; (L.E.N.); (A.C.); (A.G.); (B.-E.-B.C.); (A.P.C.)
| | - Liliana Mititelu-Tarțău
- Department of Pharmacology, Clinical Pharmacology and Algesiology, “Grigore T. Popa” University of Medicine and Pharmacy, Universitǎţii Street 16, 700115 Iasi, Romania;
| | - Aurica Valentin Grigoraș
- Stejarul Research Centre for Biological Sciences, National Institute of Research and Development for Biological Sciences, Alexandru cel Bun Street, 6, 610004 Piatra Neamț, Romania;
| | - Bianca-Elena-Beatrice Crețu
- Natural Polymers, Bioactive and Biocompatible Materials Department, “Petru Poni” Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania; (L.E.N.); (A.C.); (A.G.); (B.-E.-B.C.); (A.P.C.)
| | - Aurica P. Chiriac
- Natural Polymers, Bioactive and Biocompatible Materials Department, “Petru Poni” Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania; (L.E.N.); (A.C.); (A.G.); (B.-E.-B.C.); (A.P.C.)
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20
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Haroon B, Sohail M, Minhas MU, Mahmood A, Hussain Z, Ahmed Shah S, Khan S, Abbasi M, Kashif MUR. Nano-residronate loaded κ-carrageenan-based injectable hydrogels for bone tissue regeneration. Int J Biol Macromol 2023; 251:126380. [PMID: 37595715 DOI: 10.1016/j.ijbiomac.2023.126380] [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: 03/09/2023] [Revised: 07/10/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
Abstract
Bone tissue possesses intrinsic regenerative capabilities to address deformities; however, its ability to repair defects caused by severe fractures, tumor resections, osteoporosis, joint arthroplasties, and surgical reconsiderations can be hindered. To address this limitation, bone tissue engineering has emerged as a promising approach for bone repair and regeneration, particularly for large-scale bone defects. In this study, an injectable hydrogel based on kappa-carrageenan-co-N-isopropyl acrylamide (κC-co-NIPAAM) was synthesized using free radical polymerization and the antisolvent evaporation technique. The κC-co-NIPAAM hydrogel's cross-linked structure was confirmed using Fourier transform infrared spectra (FTIR) and nuclear magnetic resonance (1H NMR). The hydrogel's thermal stability and morphological behavior were assessed using thermogravimetric analysis (TGA) and scanning electron microscopy (SEM), respectively. Swelling and in vitro drug release studies were conducted at varying pH and temperatures, with minimal swelling and release observed at low pH (1.2) and 25 °C, while maximum swelling and release occurred at pH 7.4 and 37oC. Cytocompatibility analysis revealed that the κC-co-NIPAAM hydrogels were biocompatible, and hematoxylin and eosin (H&E) staining demonstrated their potential for tissue regeneration and enhanced bone repair compared to other experimental groups. Notably, digital x-ray examination using an in vivo bone defect model showed that the κC-co-NIPAAM hydrogel significantly improved bone regeneration, making it a promising candidate for bone defects.
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Affiliation(s)
- Bilal Haroon
- Department of Pharmacy, COMSATS University, Islamabad, Abbottabad Campus, 22010, Pakistan
| | - Muhammad Sohail
- Department of Pharmacy, COMSATS University, Islamabad, Abbottabad Campus, 22010, Pakistan; Faculty of Pharmacy, Cyprus International University, Nicosia 99258, North Cyprus.
| | | | - Arshad Mahmood
- Collage of Pharmacy, Al Ain University, Abu Dhabi, United Arab Emirates; AAU Health and Biomedical Research Center, Al Ain University, Abu Dhabi, United Arab Emirates
| | - Zahid Hussain
- Department of Pharmaceutics & Pharmaceutical Technology, College of Pharmacy, University of Sharjah, Sharjah 27272, United Arab Emirates
| | - Syed Ahmed Shah
- Department of Biosystems and Soft Matters, Institute of Fundamental Technological Research, Polish Academy of Sciences, Warsaw 02-106, Poland; Faculty of Pharmacy, Superior University, Lahore, Pakistan
| | - Shahzeb Khan
- Center of Pharmaceutical Engineering Science (CPES), School of Pharmacy and Biomedical Science, University of Bradford, BD7,1DP, United Kingdom
| | - Mudassir Abbasi
- Department of Pharmacy, COMSATS University, Islamabad, Abbottabad Campus, 22010, Pakistan
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21
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Chettri S, Sharma N, Mohite AM. Edible coatings and films for shelf-life extension of fruit and vegetables. BIOMATERIALS ADVANCES 2023; 154:213632. [PMID: 37742558 DOI: 10.1016/j.bioadv.2023.213632] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 09/02/2023] [Accepted: 09/18/2023] [Indexed: 09/26/2023]
Abstract
The execution of the edible coatings and films for food preservation; vegetables, fruits, meat, and dry fruits has been ladened in history. The study of literature portrays enough pieces of evidence dating back from centuries of coatings or films being utilized for the conservation of numerous fruits and vegetables to stretch their average shelf-life. The mechanism that remains operative in extending the shelf-life of fruits and vegetables beyond the normal shelf-life is the controlled entry and exit of moisture and gases. The non- biodegradable packaging which is also non-sustainable can be substituted with compostable and edible coatings and films made up of natural biopolymers. Therefore, keeping in mind the environment and consumer safety, a score of research has been going on from former decades for the development of edible coatings and films with efficient shelf life-extending qualities. The films composed of proteins exhibit a good mechanical strength while the polysaccharide composed films and coatings show efficient gas blocking qualities, however, both lack moisture shielding attributes. These shortcomings can be fixed by combining them with lipids and or some appropriate hydrocolloids. The edible coatings and films have been integrated with various food products; however, they haven't been completely successful in substitution of the total fraction of their non-edible counterparts. The implementation of edible coatings and films have shown to serve an immense value in extending the shelf-life of fruits and vegetables along with being a sustainable and eco-friendly approach for food packaging.
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Affiliation(s)
- Shristy Chettri
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Neha Sharma
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Ashish M Mohite
- Amity Institute of Food Technology, Amity University, Noida, U.P., India.
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22
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Janowicz M, Galus S, Ciurzyńska A, Nowacka M. The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development. Polymers (Basel) 2023; 15:4231. [PMID: 37959909 PMCID: PMC10648591 DOI: 10.3390/polym15214231] [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: 08/30/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023] Open
Abstract
Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings that can be eaten as nutritional treats or applied to food products, thereby contributing to their overall good quality. Furthermore, this innovative approach also contributes to optimizing the performance of synthetic packaging, ultimately reducing reliance on synthetic polymers in various applications. This article explores the viability of incorporating fruits and vegetables as basic ingredients within edible films, sheets, and coatings. The utilization of fruits and vegetables in this manner becomes achievable due to the existence of polysaccharides and proteins that facilitate the formation of matrices in their makeup. Moreover, including bioactive substances like vitamins and polyphenols can impart attributes akin to active materials, such as antioxidants or antimicrobial agents. Advancing the creation of edible films, sheets, and coatings derived from fruits and vegetables holds great potential for merging the barrier and mechanical attributes of biopolymers with the nutritional and sensory qualities inherent in these natural components. These edible films made from fruits and vegetables could potentially serve as alternatives to seaweed in sushi production or even replace conventional bread, pancakes, tortillas, and lavash in the diet of people suffering from celiac disease or gluten allergy, while fruit and vegetable coatings may be used in fresh and processed food products, especially fruits and vegetables but also sweets.
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Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
| | | | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
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23
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Perveen S, Anwar MJ, Ismail T, Hameed A, Naqvi SS, Mahomoodally MF, Saeed F, Imran A, Hussain M, Imran M, Ur Rehman H, Khursheed T, Tufail T, Mehmood T, Ali SW, Al Jbawi E. Utilization of biomaterials to develop the biodegradable food packaging. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023; 26:1122-1139. [DOI: 10.1080/10942912.2023.2200606] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 02/23/2023] [Indexed: 05/18/2024]
Affiliation(s)
- Saima Perveen
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University Multan, Multan, Pakistan
| | - Muhammad Junaid Anwar
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University Multan, Multan, Pakistan
| | - Tariq Ismail
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University Multan, Multan, Pakistan
| | - Aneela Hameed
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University Multan, Multan, Pakistan
| | - Syeda Sameen Naqvi
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University Multan, Multan, Pakistan
| | - Mohamad Fawzi Mahomoodally
- Department of Health Sciences, Faculty of Medicine and Health Sciences, University of Mauritius, Reduit, Mauritius
- Center for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Science, Chennai, India
- Center of Excellence for Pharmaceutical Sciences, North-West University, Potchefstroom, South Africa
| | - Farhan Saeed
- Department of Food Sciences, Government College University, Faisalabad Pakistan
| | - Ali Imran
- Department of Food Sciences, Government College University, Faisalabad Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University, Faisalabad Pakistan
| | - Muhammad Imran
- Department of Food Science and Technology, University of Narowal-Pakistan, Narowal, Pakistan
| | - Habib Ur Rehman
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Tara Khursheed
- Department of Nutrition and Dietetics, National University of Medical Sciences (NUMS), Islamabad, Pakistan
| | - Tabussam Tufail
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Tahir Mehmood
- Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Shinawar Waseem Ali
- Institute of Agricultural Sciences, University of the Punjab, Lahore, Pakistan
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24
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Nunes C, Silva M, Farinha D, Sales H, Pontes R, Nunes J. Edible Coatings and Future Trends in Active Food Packaging-Fruits' and Traditional Sausages' Shelf Life Increasing. Foods 2023; 12:3308. [PMID: 37685240 PMCID: PMC10486622 DOI: 10.3390/foods12173308] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/16/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues and reduce plastic waste, researchers are developing sustainable active packaging systems, including edible packaging made from industry residues. These innovations aim to increase food safety and quality, extend shelf life, and reduce plastic and food waste. Particularly important in the context of the growing demand for fresh and minimally processed fruits, edible coatings have emerged as a potential solution that offers numerous advantages in maintaining fruit quality. In addition to fruit, edible coatings have also been investigated for animal-based foods to meet the demand for high-quality, chemical-free food and extended shelf life. These products globally consumed can be susceptible to the growth of harmful microorganisms and spoilage. One of the main advantages of using edible coatings is their ability to preserve meat quality and freshness by reducing undesirable physicochemical changes, such as color, texture, and moisture loss. Furthermore, edible coatings also contribute to the development of a circular bioeconomy, promoting sustainability in the food industry. This paper reviews the antimicrobial edible coatings investigated in recent years in minimally processed fruits and traditional sausages. It also approaches bionanocomposites as a recently emerged technology with potential application in food quality and safety.
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Affiliation(s)
| | | | - Diana Farinha
- Association BLC3–Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição 2, Lagares da Beira, 3405-155 Oliveira do Hospital, Portugal; (C.N.); (M.S.); (H.S.); (R.P.); (J.N.)
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25
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do Nascimento A, Toneto LC, Lepaus BM, Valiati BS, Faria-Silva L, de São José JFB. Effect of Edible Coatings of Cassava Starch Incorporated with Clove and Cinnamon Essential Oils on the Shelf Life of Papaya. MEMBRANES 2023; 13:772. [PMID: 37755194 PMCID: PMC10534760 DOI: 10.3390/membranes13090772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 08/07/2023] [Accepted: 08/20/2023] [Indexed: 09/28/2023]
Abstract
Applying edible coatings added with plant essential oils is a strategy used to delay ripening processes in climacteric fruits such as papaya. Formulations comprising 3% or 4% cassava starch (w/v), added with clove or cinnamon essential oils (2 mL/L), were tested for microbial inhibition (in vitro) purposes. Moreover, these fruits' physicochemical and microbiological aspects were assessed at 25 °C, for 12 days. Slight variations in pH and Brix values were observed during storage. On the other hand, there were no significant variations in carotenoid contents over storage time. The papaya fruits' coating contributed to reducing their weight loss from 40.66% (uncoated sample) to 24.10% on the 12th storage day, as well as delayed changes often observed during the ripening process. The 4% cassava starch coatings added with essential oils were more efficient in reducing microbiological levels. The herein proposed treatments reduced aerobic mesophilic bacteria, as well as molds and yeast counts, by 1.48 and 1.95 log CFU/g, on average, respectively, in comparison to the control sample. The assessed microorganism counts were higher in the uncoated sample than in the coated papaya fruits, after 12 days of storage. Thus, the tested coatings can potentially delay the emergence of post-harvest changes; consequently, they can help improve the quality of papaya fruits and extend their shelf life.
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Affiliation(s)
- Allisson do Nascimento
- Graduation in Nutrition, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil
| | - Letícia Crestan Toneto
- Graduation in Nutrition, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil
| | - Bárbara Morandi Lepaus
- Postgraduation Program in Nutrition and Health, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil; (B.M.L.); (B.S.V.)
| | - Bárbara Santos Valiati
- Postgraduation Program in Nutrition and Health, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil; (B.M.L.); (B.S.V.)
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26
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Bukhari NTM, Rawi NFM, Hassan NAA, Saharudin NI, Kassim MHM. Seaweed polysaccharide nanocomposite films: A review. Int J Biol Macromol 2023; 245:125486. [PMID: 37355060 DOI: 10.1016/j.ijbiomac.2023.125486] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 05/29/2023] [Accepted: 06/17/2023] [Indexed: 06/26/2023]
Abstract
A million tonnes of plastic produced each year are disposed of after single use. Biodegradable polymers have become a promising material as an alternative to petroleum-based polymers. Utilising biodegradable polymers will promote environmental sustainability which has emerged with potential features and performances for various applications in different sectors. Seaweed-derived polysaccharides-based composites have been the focus of numerous studies due to the composites' renewability and sustainability for industries (food packaging and medical fields like tissue engineering and drug delivery). Due to their biocompatibility, abundance, and gelling ability, seaweed derivatives such as alginate, carrageenan, and agar are commonly used for this purpose. Seaweed has distinct film-forming characteristics, but its mechanical and water vapour barrier qualities are weak. Thus, modifications are necessary to enhance the seaweed properties. This review article summarises and discusses the effect of incorporating seaweed films with different types of nanoparticles on their mechanical, thermal, and water barrier properties.
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Affiliation(s)
- Nur Thohiroh Md Bukhari
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
| | - Nurul Fazita Mohammad Rawi
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia.
| | - Nur Adilah Abu Hassan
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
| | - Nur Izzaati Saharudin
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
| | - Mohamad Haafiz Mohamad Kassim
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia; Green Biopolymer, Coatings & Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
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27
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Wang Y, Zhang J, Wang D, Wang X, Zhang F, Chang D, You C, Zhang S, Wang X. Effects of cellulose nanofibrils treatment on antioxidant properties and aroma of fresh-cut apples. Food Chem 2023; 415:135797. [PMID: 36868069 DOI: 10.1016/j.foodchem.2023.135797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 02/13/2023] [Accepted: 02/23/2023] [Indexed: 02/27/2023]
Abstract
Horticultural products tend to deteriorate during postharvest storage and processing. In this study, cellulose nanofibers (CNFs) were prepared from wood to investigate the effects of CNF treatment on the storage quality, aroma composition, and antioxidant system of fresh-cut apple (Malus domestica) wedges. Compared with control treatment, CNF coating treatment significantly improved the appearance of apple wedges; reduced the decay rate of apple wedges; and delayed the decline in weight loss, firmness, and titratable acid during storage. Gas chromatography-mass spectrometry showed that CNF treatment could maintain the aroma components of apple wedges (stored for 4 days). Further investigations showed that CNF treatment increased the antioxidant system level and decreased reactive oxygen species content and membrane lipid peroxidation level of apple wedges. Overall, this study showed that CNF coating could effectively maintain the quality of fresh-cut apples during cold storage.
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Affiliation(s)
- Yongxu Wang
- Xinjiang Production and Construction Corps Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization, Department of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, Xinjiang, PR China; National Key Laboratory of Crop Biology, MOA Key Laboratory of Horticultural Crop Biology and Germplasm Innovation, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'An 271018, Shandong, PR China
| | - Jing Zhang
- National Key Laboratory of Crop Biology, MOA Key Laboratory of Horticultural Crop Biology and Germplasm Innovation, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'An 271018, Shandong, PR China
| | - Daru Wang
- National Key Laboratory of Crop Biology, MOA Key Laboratory of Horticultural Crop Biology and Germplasm Innovation, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'An 271018, Shandong, PR China
| | - Xinjie Wang
- National Key Laboratory of Crop Biology, MOA Key Laboratory of Horticultural Crop Biology and Germplasm Innovation, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'An 271018, Shandong, PR China
| | - Fujun Zhang
- Xinjiang Production and Construction Corps Key Laboratory of Special Fruits and Vegetables Cultivation Physiology and Germplasm Resources Utilization, Department of Horticulture, College of Agriculture, Shihezi University, Shihezi 832003, Xinjiang, PR China; National Key Laboratory of Crop Biology, MOA Key Laboratory of Horticultural Crop Biology and Germplasm Innovation, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'An 271018, Shandong, PR China
| | - Dayong Chang
- National Key Laboratory of Crop Biology, MOA Key Laboratory of Horticultural Crop Biology and Germplasm Innovation, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'An 271018, Shandong, PR China; Yantai Goodly Biological Technology Co., Ltd., Yan'Tai 241003, Shandong, PR China
| | - Chunxiang You
- National Key Laboratory of Crop Biology, MOA Key Laboratory of Horticultural Crop Biology and Germplasm Innovation, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'An 271018, Shandong, PR China
| | - Shuai Zhang
- National Key Laboratory of Crop Biology, MOA Key Laboratory of Horticultural Crop Biology and Germplasm Innovation, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'An 271018, Shandong, PR China.
| | - Xiaofei Wang
- National Key Laboratory of Crop Biology, MOA Key Laboratory of Horticultural Crop Biology and Germplasm Innovation, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'An 271018, Shandong, PR China.
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28
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Such A, Wisła-Świder A, Węsierska E, Nowak E, Szatkowski P, Kopcińska J, Koronowicz A. Edible chitosan-alginate based coatings enriched with turmeric and oregano additives: Formulation, antimicrobial and non-cytotoxic properties. Food Chem 2023; 426:136662. [PMID: 37356247 DOI: 10.1016/j.foodchem.2023.136662] [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: 12/05/2022] [Revised: 05/30/2023] [Accepted: 06/16/2023] [Indexed: 06/27/2023]
Abstract
In our study we developed the edible chitosan and alginate coatings with turmeric or oregano additives. The objective of the research was to evaluate the dose-dependent cytotoxicity of films. In cell line studies on HepG2 and BJ cells, they were shown to be non-cytotoxic materials (IC50% was not reached). For HepG2 increase in cell proliferation was observed for 3, 4, and 7 mg/mL of OS3 (124,79±9,21; 162,4±10,46; 165,37±18,44) after 72 h. In BJ cells, no significant decrease in proliferation was noted after 24- and 48-hour exposure to OS0 and OS1 (1-7 mg/ml). The addition of oregano (1% v/v) resulted in films with higher elongation at break and 40% higher tensile strength compared to the base (OS0) film. Use of additives significantly increased the thermal stability of the complexes (by an average of 10 °C). Coatings were tested on tofu and had proven potent antimicrobial properties.
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Affiliation(s)
- Aleksandra Such
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, Krakow 30-149, Poland.
| | - Anna Wisła-Świder
- Department of Chemistry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, Krakow 30-149, Poland.
| | - Ewelina Węsierska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, Krakow 30-149, Poland.
| | - Ewelina Nowak
- Department of Chemistry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, Krakow 30-149, Poland.
| | - Piotr Szatkowski
- Department of Biomaterials and Composites, Faculty of Materials Science and Ceramics, AGH - University of Science and Technology, Al. Mickiewcza 30, Krakow 30-059, Poland.
| | - Joanna Kopcińska
- Department of Applied Mathematics, Faculty of Environmental Engineering and Land Surveying, University of Agriculture in Kraków, Balicka 253c, Kraków 30-198, Poland.
| | - Aneta Koronowicz
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, Krakow 30-149, Poland.
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29
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Zheng BD, Yu YZ, Yuan XL, Chen XS, Yang YC, Zhang N, Huang YY, Ye J, Xiao MT. Sodium alginate/carboxymethyl starch/κ-carrageenan enteric soft capsule: Processing, characterization, and rupture time evaluation. Int J Biol Macromol 2023:125427. [PMID: 37330088 DOI: 10.1016/j.ijbiomac.2023.125427] [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: 04/03/2023] [Revised: 06/05/2023] [Accepted: 06/14/2023] [Indexed: 06/19/2023]
Abstract
Although gelatin has good characteristics in preparing soft capsules, its noticeable shortcomings force researchers to further develop substitutes for gelatin soft capsules. In this paper, sodium alginate (SA), carboxymethyl starch (CMS) and κ-carrageenan (κ-C) were used as matrix materials, and the formula of the co-blended solution was screened through rheological method. In addition, films of the different blends were characterized by thermogravimetry analysis, SEM, FTIR, X-ray, water contact angle and mechanical properties. The results showed that κ-C had strong interaction with CMS and SA and the mechanical properties of capsule shell were greatly improved by the addition of κ-C. When the ratio of CMS/SA/κ-C was 2:0.5:1.5, the microstructure of the film was more dense and uniform. In addition, this formula had the best mechanical properties and adhesion properties, and was more suitable for the production of soft capsules. Finally, a novel plant soft capsule was successfully prepared by dropping method, and its appearance and rupture properties met the requirements of enteric soft capsules. In simulated intestinal juice, the soft capsule was almost completely degraded within 15 min, and it was superior to the gelatin soft capsule. Therefore, this study provides an alternative formula for preparing enteric soft capsules.
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Affiliation(s)
- Bing-De Zheng
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China.
| | - Yi-Zhu Yu
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Xiao-Lu Yuan
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Xi-Sheng Chen
- Sinopharm Xingsha Pharmaceutical Co., Ltd., Xiamen 361026, China
| | - Yu-Cheng Yang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Na Zhang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Ya-Yan Huang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Jing Ye
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Mei-Tian Xiao
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China.
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30
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Garcia-Perez P, Cassani L, Garcia-Oliveira P, Xiao J, Simal-Gandara J, Prieto MA, Lucini L. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics. Food Chem 2023; 409:135295. [PMID: 36603477 DOI: 10.1016/j.foodchem.2022.135295] [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: 09/20/2022] [Revised: 11/16/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022]
Abstract
The current consumers' demand for food naturalness is urging the search for new functional foods of natural origin with enhanced health-promoting properties. In this sense, algae constitute an underexplored biological source of nutraceuticals that can be used to fortify food products. Both marine macroalgae (or seaweeds) and microalgae exhibit a myriad of chemical constituents with associated features as a result of their primary and secondary metabolism. Thus, primary metabolites, especially polysaccharides and phycobiliproteins, present interesting properties to improve the rheological and nutritional properties of food matrices, whereas secondary metabolites, such as polyphenols and xanthophylls, may provide interesting bioactivities, including antioxidant or cytotoxic effects. Due to the interest in algae as a source of nutraceuticals by the food and related industries, novel strategies should be undertaken to add value to their derived functional components. As a result, metabolomics is considered a high throughput technology to get insight into the full metabolic profile of biological samples, and it opens a wide perspective in the study of algae metabolism, whose knowledge is still little explored. This review focuses on algae metabolism and its applications in the food industry, paying attention to the promising metabolomic approaches to be developed aiming at the functional characterization of these organisms.
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Affiliation(s)
- Pascual Garcia-Perez
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Lucia Cassani
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO-IPB), Campus de Santa Apolónia, Bragança, Portugal
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO-IPB), Campus de Santa Apolónia, Bragança, Portugal
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO-IPB), Campus de Santa Apolónia, Bragança, Portugal
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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Rosseto M, Rigueto CVT, Alessandretti I, de Oliveira R, Raber Wohlmuth DA, Loss RA, Dettmer A, Richards NSPDS. Whey-based polymeric films for food packaging applications: a review of recent trends. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3217-3229. [PMID: 36329662 DOI: 10.1002/jsfa.12310] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 10/31/2022] [Accepted: 11/04/2022] [Indexed: 06/16/2023]
Abstract
The food industry is always looking for new strategies to extend the shelf life of food. In recent years, the focus has been on edible films and coatings. These play an essential role in the quality, safety, transport, storage, and display of a wide variety of fresh and processed foods and contribute to environmental sustainability. In this sense, this study aimed to carry out a bibliometric analysis and literature review on the production of whey-based films for application in food packaging. Whey-based films have different characteristics when compared to other biopolymers, such as antimicrobial and immunomodulatory capacity. A wide variety of compounds were found that can be incorporated into whey films, aiming to overcome their limitations related to high solubility and low mechanical properties. These compounds range from plasticizing agents, secondary biomacromolecules added to balance the polymer matrix (gelatin, starch, chitosan), and bioactive agents (essential oils, pigments extracted from plants, and other antimicrobial agents). The most cited foods as application matrix were meat (fish, chicken, ham, and beef), in addition to different types of cheese. Edible and biodegradable films have the potential to replace synthetic polymers, combining social, environmental, and economic aspects. The biggest challenge on a large scale is the stability of physical, chemical, and biological properties during application. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Marieli Rosseto
- Federal University of Santa Maria (UFSM), Rural Science Center, Postgraduate Program in Food Science and Technology (PPGCTA), Santa Maria, Brazil
| | - Cesar Vinicius Toniciolli Rigueto
- Federal University of Santa Maria (UFSM), Rural Science Center, Postgraduate Program in Food Science and Technology (PPGCTA), Santa Maria, Brazil
| | - Ingridy Alessandretti
- Faculty of Agronomy and Veterinary Medicine (FAMV), University of Passo Fundo (UPF), Postgraduate Program in Food Science and Technology (PPGCTA), Passo Fundo, Brazil
| | - Rafaela de Oliveira
- Faculty of Engineering and Architecture (FEAR), Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, Brazil
| | - Daniela Alexia Raber Wohlmuth
- Faculty of Engineering and Architecture (FEAR), Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, Brazil
| | - Raquel Aparecida Loss
- Food Engineering Department, Faculty of Architecture and Engineering (FAE), Mato Grosso State University (UNEMAT), Barra do Bugres, Brazil
| | - Aline Dettmer
- Faculty of Agronomy and Veterinary Medicine (FAMV), University of Passo Fundo (UPF), Postgraduate Program in Food Science and Technology (PPGCTA), Passo Fundo, Brazil
- Faculty of Engineering and Architecture (FEAR), Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, Brazil
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32
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Smola-Dmochowska A, Lewicka K, Macyk A, Rychter P, Pamuła E, Dobrzyński P. Biodegradable Polymers and Polymer Composites with Antibacterial Properties. Int J Mol Sci 2023; 24:ijms24087473. [PMID: 37108637 PMCID: PMC10138923 DOI: 10.3390/ijms24087473] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 04/05/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
Antibiotic resistance is one of the greatest threats to global health and food security today. It becomes increasingly difficult to treat infectious disorders because antibiotics, even the newest ones, are becoming less and less effective. One of the ways taken in the Global Plan of Action announced at the World Health Assembly in May 2015 is to ensure the prevention and treatment of infectious diseases. In order to do so, attempts are made to develop new antimicrobial therapeutics, including biomaterials with antibacterial activity, such as polycationic polymers, polypeptides, and polymeric systems, to provide non-antibiotic therapeutic agents, such as selected biologically active nanoparticles and chemical compounds. Another key issue is preventing food from contamination by developing antibacterial packaging materials, particularly based on degradable polymers and biocomposites. This review, in a cross-sectional way, describes the most significant research activities conducted in recent years in the field of the development of polymeric materials and polymer composites with antibacterial properties. We particularly focus on natural polymers, i.e., polysaccharides and polypeptides, which present a mechanism for combating many highly pathogenic microorganisms. We also attempt to use this knowledge to obtain synthetic polymers with similar antibacterial activity.
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Affiliation(s)
- Anna Smola-Dmochowska
- Centre of Polymer and Carbon Materials, Polish Academy of Sciences, 34 Marii Curie-Skłodowskiej Str., 41-819 Zabrze, Poland
| | - Kamila Lewicka
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Av., 42-200 Czestochowa, Poland
| | - Alicja Macyk
- Department of Biomaterials and Composites, Faculty of Materials Science and Ceramics, AGH University of Science and Technology, 30 Mickiewicza Av., 30-059 Kraków, Poland
| | - Piotr Rychter
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Av., 42-200 Czestochowa, Poland
| | - Elżbieta Pamuła
- Department of Biomaterials and Composites, Faculty of Materials Science and Ceramics, AGH University of Science and Technology, 30 Mickiewicza Av., 30-059 Kraków, Poland
| | - Piotr Dobrzyński
- Centre of Polymer and Carbon Materials, Polish Academy of Sciences, 34 Marii Curie-Skłodowskiej Str., 41-819 Zabrze, Poland
- Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Av., 42-200 Czestochowa, Poland
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Pino P, Bosco F, Mollea C, Onida B. Antimicrobial Nano-Zinc Oxide Biocomposites for Wound Healing Applications: A Review. Pharmaceutics 2023; 15:pharmaceutics15030970. [PMID: 36986831 PMCID: PMC10053511 DOI: 10.3390/pharmaceutics15030970] [Citation(s) in RCA: 27] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 03/19/2023] Open
Abstract
Chronic wounds are a major concern for global health, affecting millions of individuals worldwide. As their occurrence is correlated with age and age-related comorbidities, their incidence in the population is set to increase in the forthcoming years. This burden is further worsened by the rise of antimicrobial resistance (AMR), which causes wound infections that are increasingly hard to treat with current antibiotics. Antimicrobial bionanocomposites are an emerging class of materials that combine the biocompatibility and tissue-mimicking properties of biomacromolecules with the antimicrobial activity of metal or metal oxide nanoparticles. Among these nanostructured agents, zinc oxide (ZnO) is one of the most promising for its microbicidal effects and its anti-inflammatory properties, and as a source of essential zinc ions. This review analyses the most recent developments in the field of nano-ZnO–bionanocomposite (nZnO-BNC) materials—mainly in the form of films, but also hydrogel or electrospun bandages—from the different preparation techniques to their properties and antibacterial and wound-healing performances. The effect of nanostructured ZnO on the mechanical, water and gas barrier, swelling, optical, thermal, water affinity, and drug-release properties are examined and linked to the preparation methods. Antimicrobial assays over a wide range of bacterial strains are extensively surveyed, and wound-healing studies are finally considered to provide a comprehensive assessment framework. While early results are promising, a systematic and standardised testing procedure for the comparison of antibacterial properties is still lacking, partly because of a not-yet fully understood antimicrobial mechanism. This work, therefore, allowed, on one hand, the determination of the best strategies for the design, engineering, and application of n-ZnO-BNC, and, on the other hand, the identification of the current challenges and opportunities for future research.
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Li Y, Bai X, Zhao M, Wang H, Feng J, Xia X, Liu Q. Sodium alginate edible coating to reduce oil absorption of French fries with maintaining overall acceptability: Based on a water replacement mechanism. Int J Biol Macromol 2023; 236:124042. [PMID: 36924874 DOI: 10.1016/j.ijbiomac.2023.124042] [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: 12/26/2022] [Revised: 03/06/2023] [Accepted: 03/10/2023] [Indexed: 03/17/2023]
Abstract
The effect of sodium alginate (SA) coating on the oil content and quality of fries was evaluated, and the inhibitory mechanism of SA on oil absorption was analyzed based on the water replacement theory. Compared to uncoated samples, the penetrated surface oil (PSO), structure oil (STO), and total oil (TO) contents, a*, and b* of coated fries decreased, whereas moisture content, L* and hardness increased with no significant difference revealed by sensory evaluation of all samples. The water contact angle of the films correlated negatively with the water content and hardness of the fries. In contrast, it correlated positively with PSO, STO, and TO contents. The TO content of fries with 1 % SA film which had a compact microstructure, was the lowest, reduced by 52.5 % compared to the control sample. SA coating reduces the pores and roughness on the fries' surface, which inhibits the oil from penetrating into the samples. SA coating decreased the T21, T22, and pores of the starch, and increased the P2b, P21, relative crystallinity, and ΔH significantly (P < 0.05). Therefore, SA coating inhibits the oil absorption in fries by reducing water evaporation which is attributed to the increase in double helices and crystallinity of starch.
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Affiliation(s)
- Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mengna Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Espíndola SP, Norder B, Koper GJM, Picken SJ. The Glass Transition Temperature of Heterogeneous Biopolymer Systems. Biomacromolecules 2023; 24:1627-1637. [PMID: 36889305 PMCID: PMC10091355 DOI: 10.1021/acs.biomac.2c01356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/10/2023]
Abstract
Biopolymers are abundant, renewable, and biodegradable resources. However, bio-based materials often require toughening additives, like (co)polymers or small plasticizing molecules. Plasticization is monitored via the glass transition temperature versus diluent content. To describe this, several thermodynamic models exist; nevertheless, most expressions are phenomenological and lead to over-parametrization. They also fail to describe the influence of sample history and the degree of miscibility via structure-property relationships. We propose a new model to deal with semi-compatible systems: the generalized mean model, which can classify diluent segregation or partitioning. When the constant kGM is below unity, the addition of plasticizers has hardly any effect, and in some cases, even anti-plasticization is observed. On the other hand, when the kGM is above unity, the system is highly plasticized even for a small addition of the plasticizer compound, which indicates that the plasticizer locally has a higher concentration. To showcase the model, we studied Na-alginate films with increasing sizes of sugar alcohols. Our kGM analysis showed that blends have properties that depend on specific polymer interactions and morphological size effects. Finally, we also modeled other plasticized (bio)polymer systems from the literature, concluding that they all tend to have a heterogeneous nature.
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Affiliation(s)
- Suellen Pereira Espíndola
- Advanced Soft Matter, Department of Chemical Engineering, Faculty of Applied Sciences, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Ben Norder
- Advanced Soft Matter, Department of Chemical Engineering, Faculty of Applied Sciences, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Ger J M Koper
- Advanced Soft Matter, Department of Chemical Engineering, Faculty of Applied Sciences, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
| | - Stephen J Picken
- Advanced Soft Matter, Department of Chemical Engineering, Faculty of Applied Sciences, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands
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36
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Ibrahim E, Taylor K, Ahmed S, Mahmoud A, Lozano K. Centrifugally spun poly(D,L-lactic acid)-alginate composite microbeads for drug delivery and tissue engineering. Int J Biol Macromol 2023; 237:123743. [PMID: 36849074 DOI: 10.1016/j.ijbiomac.2023.123743] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 12/28/2022] [Accepted: 02/14/2023] [Indexed: 02/27/2023]
Abstract
This work was based on medium-viscosity alginate as a minor constituent in composites with poly lactic acid (PLA) with the objective to prepare compositional variants through Forcespinning® (FS); for future medical applications. Composites within 0.08-0.25 wt% medium-viscosity alginate were used, at fixed PLA, 6.6 wt%, compared with a study using 0.17-0.48 wt% low-viscosity alginate (same PLA), starting from water-in-oil emulsions, before FS. The presence of alginate is proposed here to influence the high surface tension existing at the emulsion water/oil interface, reducing the total energy at this interface, and/or facilitating the particles in the amphiphilic blend to lie-flat (re-orient) for better fit to the PLA curvature. The study revealed a direct correlation of the inner-phase size (alginate/water ratio), to the change in the morphology and structure of the resultant composites before and after FS. The change in the alginate type, revealed characteristics better suited for medical applications by the medium-viscosity alginate. Composites at alginate- medium-viscosity; ≤0.25 wt%, and low-viscosity; ≤0.48 wt%, had fiber networks interwoven with micro-beads, with characteristics better suited for controlled-release drug delivery applications. Alternatively, each alginate type at 1.1 wt%, composites with PLA at 6.6 wt% could bring about homogenous fibrous materials better suited for wound dressing.
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Affiliation(s)
- Eman Ibrahim
- Department of Mechanical Engineering, University of Texas Rio Grande Valley, Edinburg, TX 78539, USA.
| | - Keith Taylor
- Department of Chemistry and Biochemistry, University of Windsor, Windsor, Ontario N9B 3P4, Canada
| | - Salahuddin Ahmed
- Department of Mechanical Engineering, University of Texas Rio Grande Valley, Edinburg, TX 78539, USA
| | - Ahmed Mahmoud
- Department of Civil Engineering, University of Texas Rio Grande Valley, Edinburg, TX 78539, USA
| | - Karen Lozano
- Department of Mechanical Engineering, University of Texas Rio Grande Valley, Edinburg, TX 78539, USA
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Kumar A, Hanjabam MD, Kishore P, Uchoi D, Panda SK, Mohan CO, Chatterjee NS, Zynudheen AA, Ravishankar CN. Exploitation of Seaweed Functionality for the Development of Food Products. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03023-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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38
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Leyva-Jiménez FJ, Oliver-Simancas R, Castangia I, Rodríguez-García AM, Alañón ME. Comprehensive review of natural based hydrogels as an upcoming trend for food packing. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108124] [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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Saraiva MM, Campelo MDS, Câmara Neto JF, Lima ABN, Silva GDA, Dias ATDFF, Ricardo NMPS, Kaplan DL, Ribeiro MENP. Alginate/polyvinyl alcohol films for wound healing: Advantages and challenges. J Biomed Mater Res B Appl Biomater 2023; 111:220-233. [PMID: 35959858 DOI: 10.1002/jbm.b.35146] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 07/08/2022] [Accepted: 07/25/2022] [Indexed: 11/06/2022]
Abstract
The skin is the largest organ in the human body and its physical integrity must be maintained for body homeostasis and to prevent the entry of pathogenic microorganisms. Sodium alginate (SA) and polyvinyl alcohol (PVA) are two polymers widely used in films for wound dressing applications. Furthermore, blends between SA and PVA improve physical, mechanical and biological properties of the final wound healing material when compared to the individual polymers. Different drugs have been incorporated into SA/PVA-based films to improve wound healing activity. It is noteworthy that SA/PVA films can be crosslinked with Ca2+ or other agents, which improves physicochemical and biological properties. Thus, SA/PVA associations are promising for the biomedical field, as a potential alternative for wound treatment. This review focuses on the main techniques for obtaining SA/PVA films, their physical-chemical characterization, drug incorporation, and the advantages and challenges of these films for wound healing.
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Affiliation(s)
- Matheus Morais Saraiva
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
| | - Matheus da Silva Campelo
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
| | - João Francisco Câmara Neto
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
| | - Ana Beatriz Nogueira Lima
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
| | - George de Almeida Silva
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
| | - Andre Tavares de Freitas Figueredo Dias
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
| | - Nágila Maria Pontes Silva Ricardo
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
| | - David L Kaplan
- Department of Biomedical Engineering, Tufts University, Medford, Massachusetts, USA
| | - Maria Elenir Nobre Pinho Ribeiro
- Department of Organic and Inorganic Chemistry, Sciences Center, Laboratory of Polymers and Materials Innovation, Federal University of Ceará, Fortaleza, Brazil
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Farghali M, Mohamed IMA, Osman AI, Rooney DW. Seaweed for climate mitigation, wastewater treatment, bioenergy, bioplastic, biochar, food, pharmaceuticals, and cosmetics: a review. ENVIRONMENTAL CHEMISTRY LETTERS 2023; 21:97-152. [PMID: 36245550 PMCID: PMC9547092 DOI: 10.1007/s10311-022-01520-y] [Citation(s) in RCA: 23] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Accepted: 09/12/2022] [Indexed: 05/02/2023]
Abstract
The development and recycling of biomass production can partly solve issues of energy, climate change, population growth, food and feed shortages, and environmental pollution. For instance, the use of seaweeds as feedstocks can reduce our reliance on fossil fuel resources, ensure the synthesis of cost-effective and eco-friendly products and biofuels, and develop sustainable biorefinery processes. Nonetheless, seaweeds use in several biorefineries is still in the infancy stage compared to terrestrial plants-based lignocellulosic biomass. Therefore, here we review seaweed biorefineries with focus on seaweed production, economical benefits, and seaweed use as feedstock for anaerobic digestion, biochar, bioplastics, crop health, food, livestock feed, pharmaceuticals and cosmetics. Globally, seaweeds could sequester between 61 and 268 megatonnes of carbon per year, with an average of 173 megatonnes. Nearly 90% of carbon is sequestered by exporting biomass to deep water, while the remaining 10% is buried in coastal sediments. 500 gigatonnes of seaweeds could replace nearly 40% of the current soy protein production. Seaweeds contain valuable bioactive molecules that could be applied as antimicrobial, antioxidant, antiviral, antifungal, anticancer, contraceptive, anti-inflammatory, anti-coagulants, and in other cosmetics and skincare products.
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Affiliation(s)
- Mohamed Farghali
- Graduate School of Animal and Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555 Japan
- Department of Animal and Poultry Hygiene and Environmental Sanitation, Faculty of Veterinary Medicine, Assiut University, Assiut, 71526 Egypt
| | - Israa M. A. Mohamed
- Department of Animal and Poultry Hygiene and Environmental Sanitation, Faculty of Veterinary Medicine, Assiut University, Assiut, 71526 Egypt
- Graduate School of Animal and Veterinary Sciences and Agriculture, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada, Obihiro, Hokkaido 080-8555 Japan
| | - Ahmed I. Osman
- School of Chemistry and Chemical Engineering, David Keir Building, Queen’s University Belfast, Stranmillis Road, Belfast, Northern Ireland BT9 5AG UK
| | - David W. Rooney
- School of Chemistry and Chemical Engineering, David Keir Building, Queen’s University Belfast, Stranmillis Road, Belfast, Northern Ireland BT9 5AG UK
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Physicochemical and antimicrobial properties of biodegradable films based on gelatin/guar gum incorporated with grape seed oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01726-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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42
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Lee D, Shayan M, Gwon J, Picha DH, Wu Q. Effectiveness of cellulose and chitosan nanomaterial coatings with essential oil on postharvest strawberry quality. Carbohydr Polym 2022; 298:120101. [DOI: 10.1016/j.carbpol.2022.120101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/15/2022] [Accepted: 09/07/2022] [Indexed: 11/02/2022]
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43
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Zhao J, Liu T, Xia K, Liu X, Zhang X. Preparation and application of edible agar-based composite films modified by cellulose nanocrystals. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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44
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Gelatin films from wastes: a review of production, characterization, and application trends in food preservation and agriculture. Food Res Int 2022; 162:112114. [DOI: 10.1016/j.foodres.2022.112114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/27/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
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45
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Popescu PA, Palade LM, Nicolae IC, Popa EE, Miteluț AC, Drăghici MC, Matei F, Popa ME. Chitosan-Based Edible Coatings Containing Essential Oils to Preserve the Shelf Life and Postharvest Quality Parameters of Organic Strawberries and Apples during Cold Storage. Foods 2022; 11:3317. [PMID: 36359930 PMCID: PMC9657762 DOI: 10.3390/foods11213317] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/17/2022] [Accepted: 10/21/2022] [Indexed: 07/29/2023] Open
Abstract
Edible coatings and films have been researched for more than three decades due to their ability to be incorporated with different functional ingredients or compounds as an option to maintain the postharvest quality of fruits and vegetables. The aim of this study was to evaluate the effect of three types of chitosan-based (CH) edible coatings obtained from medium and high molecular weight chitosan, containing ascorbic or acetic acid and sea buckthorn or grape seed essential oils on the physical-chemical and microbiological properties of organic strawberries and apple slices during cold storage at 4 °C and 8 °C. Scanning electron microscope images showed both a smooth structure and a fracture and pore structure on strawberry coatings and a dense and smooth structure on the apple slices coatings. Further, the edible coatings managed to reduce the microbial load of yeasts and molds of the coated strawberries during the storage period. Overall, the treatments preserved the ascorbic acid, total polyphenol content, and antioxidant activity for all the tested samples compared to the control sample, throughout the storage period. In addition, the water activity (aw) of the coated samples presented lower values (0.96-0.98) than the control samples. The obtained results indicate that the developed chitosan-based edible coatings could maintain the postharvest parameters of the tested samples, also leading to their shelf-life prolongation.
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Affiliation(s)
- Paul-Alexandru Popescu
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Laurentiu Mihai Palade
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
- National Research & Development Institute for Food Bioresources-IBA Bucharest, 6 Dinu Vintilă Street, District 2, 021102 Bucharest, Romania
| | - Ioana-Cătălina Nicolae
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Elisabeta Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Amalia Carmen Miteluț
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Mihaela Cristina Drăghici
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Florentina Matei
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Mona Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
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Garavand F, Khodaei D, Mahmud N, Islam J, Khan I, Jafarzadeh S, Tahergorabi R, Cacciotti I. Recent progress in using zein nanoparticles-loaded nanocomposites for food packaging applications. Crit Rev Food Sci Nutr 2022; 64:3639-3659. [PMID: 36222362 DOI: 10.1080/10408398.2022.2133080] [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] [Indexed: 11/03/2022]
Abstract
Biopolymers are important due to their exceptional functional and barrier properties and also their non-toxicity and eco-friendly nature for various food, biomedical, and pharmaceutical applications. However, biopolymers usually need reinforcement strategies to address their poor mechanical, thermal, and physical properties as well as processability aspects. Several natural nanoparticles have been proposed as reinforcing agents for biopolymeric food packaging materials. Among them, zein nanoparticles (ZNPs) have attracted a lot of interest, being an environmentally friendly material. The purpose of the present review paper is to provide a comprehensive overview of the ZNPs-loaded nanocomposites for food packaging applications, starting from the synthesis, characteristics and properties of ZNPs, to the physicochemical properties of the ZNPs-loaded nanocomposites, in terms of morphology, permeability, solubility, optical features, hydrophobic/hydrophilic behavior, structural characteristics, thermal features, and mechanical attributes. Finally, at the end of this review, some considerations about the safety issues and gastrointestinal fate of ZNPs, as well as the use of ZNPs-based nanocomposites as food packaging, are reported, taking into account that, despite the enormous benefits, nanotechnology also presents some risks associated to the use of nanometric materials.
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Affiliation(s)
- Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Co. Cork, Ireland
| | - Diako Khodaei
- Department of Sport, Exercise, and Nutrition, Atlantic Technological University, Galway, Ireland
| | - Niaz Mahmud
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Joinul Islam
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Injeela Khan
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Shima Jafarzadeh
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome 'Niccolò Cusano', Rome, Italy
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pH-Responsive Drug Delivery and Imaging Study of Hybrid Mesoporous Silica Nanoparticles. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196519. [PMID: 36235055 PMCID: PMC9572296 DOI: 10.3390/molecules27196519] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/24/2022] [Accepted: 09/28/2022] [Indexed: 11/05/2022]
Abstract
A system of pH-responsive and imaging nanocarriers was developed using mesoporous silica nanoparticles (MSNs), in which gadolinium (Gd) was doped through in situ doping (Gd2O3@MSN). Sodium alginate (SA) was attached to the surfaces of the amino groups of MSNs (NH2-Gd2O3@MSN) through the electrostatic adsorption between the amino groups and the carboxyl groups with the formation of hybrid SA-Gd2O3@MSN nanoparticles (NPs). The SA-coated NPs were spherical or near-spherical in shape with an average size of nearly 83.2 ± 8.7 nm. The in vitro drug release experiments of a model rhodamine B (RhB) cargo were performed at different pH values. The result confirmed the pH-responsiveness of the nanocarriers. The results of the cytotoxicity studies indicated that the SA-Gd2O3@MSN NPs were not cytotoxic by themselves. The results of the in vivo safety evaluation and the hemolysis assay confirmed that the system is highly biocompatible. It is noteworthy that the T1 contrast of the system was significantly enhanced by the Gd, as indicated by the result of the MR imaging. This study confirms that the synthesized hybrid nanosystem is promising for pH-responsive drug delivery and MR imaging for cancer diagnosis and treatment.
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Chitosan-based active coating for pineapple preservation: Evaluation of antimicrobial efficacy and shelf-life extension. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Choi I, Lee Y, Lyu JS, Lee JS, Han J. Characterization of ionically crosslinked alginate films: Effect of different anion-based metal cations on the improvement of water-resistant properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107785] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Che Hamzah NH, Khairuddin N, Muhamad II, Hassan MA, Ngaini Z, Sarbini SR. Characterisation and Colour Response of Smart Sago Starch-Based Packaging Films Incorporated with Brassica oleracea Anthocyanin. MEMBRANES 2022; 12:913. [PMID: 36295672 PMCID: PMC9607244 DOI: 10.3390/membranes12100913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/07/2022] [Accepted: 09/09/2022] [Indexed: 06/16/2023]
Abstract
To meet the need for food products to be safe and fresh, smart food packaging that can monitor and give information about the quality of packaged food has been developed. In this study, pH-sensitive films with sago starch and various anthocyanin concentrations of Brassica oleracea also known as red cabbage anthocyanin (RCA) at 8, 10, 12, and 14% (w/v) were manufactured using the solvent casting process. Investigation of the physicochemical, mechanical, thermal, and morphological characteristics of the films was performed and analysed. The response of these materials against pH changes was evaluated with buffers of different pH. When the films were exposed to a series of pH buffers (pH 3, 5, 9, 11, and 13), the RCA-associated films displayed a spectacular colour response. In addition, the ability of the starch matrix to overcome the leaching and release of anthocyanins was investigated. Higher concentrations of RCA can maintain the colour difference of films after being immersed in a series of buffer solutions ranging from acidic to basic conditions. Other than that, incorporating RCA extracts into the starch formulation increased the thickness whereas the water content, swelling degree, tensile strength, and elongation at break decreased as compared to films without RCA. The immobilisation of anthocyanin into the film was confirmed by the FTIR measurements. The surface patterns of films were heterogeneous and irregular due to the presence of RCA extract aggregates, which increased as the extract concentration enhanced. However, this would not affect the properties of films. An increase in thermal stability was noted for the anthocyanin-containing films at the final stage of degradation in TGA analysis. It is concluded that RCA and sago starch formulation has great potential to be explored for food packaging purposes.
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Affiliation(s)
- Nurul Husna Che Hamzah
- Department of Science and Technology, Faculty of Humanities, Management, and Science, Universiti Putra Malaysia, Bintulu Sarawak Campus, Bintulu 97008, Malaysia
| | - Nozieana Khairuddin
- Department of Science and Technology, Faculty of Humanities, Management, and Science, Universiti Putra Malaysia, Bintulu Sarawak Campus, Bintulu 97008, Malaysia
| | - Ida Idayu Muhamad
- Department of Bioprocess and Polymer Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Malaysia
| | - Mohd Ali Hassan
- Department of Bioprocess Technology, Faculty of Biotechnology and Science Biomolecule, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Zainab Ngaini
- Department of Chemistry, Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, Kota Samarahan 94300, Malaysia
| | - Shahrul Razid Sarbini
- Department of Crop Science, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia, Bintulu Sarawak Campus, Bintulu 97008, Malaysia
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