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Song X, Wei X, Liu L, Liu Y. Gelatin/agar pH-indicator film based on cranberry extract loaded with linalool nanoparticle: Survey on physical, antimicrobial, and antioxidant properties. Int J Biol Macromol 2024; 268:131767. [PMID: 38657918 DOI: 10.1016/j.ijbiomac.2024.131767] [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: 09/04/2023] [Revised: 03/08/2024] [Accepted: 04/20/2024] [Indexed: 04/26/2024]
Abstract
In this study, linalool-nanoparticles (L-NPs) were prepared (encapsulation efficiency was 68.54 %) and introduced pH-indicator film based on cranberry-extract (CEF) to develop multifunctional smart films. XRD analysis and FTIR spectroscopy indicated that cranberry-extract (CE) and L-NPs were uniformly distributed in the gelatin/agar matrix and could change the intermolecular structure of the film. Color change of smart films showed that CE endowed the film with pH-sensitive property. As CE and L-NPs were added to the film, the water contact angle (WCA) was increased from 57.03° to 117.73°, the elongation at break (EAB) was increased from 12.30 % to 34.60 %. Additionally, the introduction of L-NPs enhanced the antioxidant activity (DPPH free radical scavenging rate increased from 26.80 % to 36.35 %) and antibacterial activity (against S. aureus and E. coli) of the smart film, which were verified by its retarding effect on pork spoilage.
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Affiliation(s)
- Xueying Song
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xingyan Wei
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Liu Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
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2
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Wu Y, Yu X, Ding W, Remón J, Xin M, Sun T, Wang TTY, Yu LL, Wang J. Fabrication, performance, and potential environmental impacts of polysaccharide-based food packaging materials incorporated with phytochemicals: A review. Int J Biol Macromol 2023; 249:125922. [PMID: 37482166 DOI: 10.1016/j.ijbiomac.2023.125922] [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: 04/20/2023] [Revised: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 07/25/2023]
Abstract
Although food packaging preserves food's quality, it unfortunately contributes to global climate change since the considerable carbon emissions associated with its entire life cycle. Polysaccharide-based packaging materials (PPMs) are promising options to preserve foods, potentially helping the food industry reduce its carbon footprint. PPMs incorporated with phytochemicals hold promise to address this critical issue, keep food fresh and prolong the shelf life. However, phytochemicals' health benefits are impacted by their distinct chemical structures thus the phytochemicals-incorporated PPMs generally exhibit differential performances. PPMs must be thoughtfully formulated to possess adequate physicochemical properties to meet commercial standards. Given this, this review first-time provides a comprehensive review of recent advances in the fabrication of phytochemicals incorporated PPMs. The application performances of phytochemicals-incorporated PPMs for preserving foods, as well as the intelligent monitoring of food quality, are thoroughly introduced. The possible associated environmental impacts and scalability challenges for the commercial application of these PPMs are also methodically assessed. This review seeks to provide comprehensive insights into exploring new avenues to achieve a greener and safer food industry via innovative food packaging materials. This is paramount to preserve not only food shelf life but also the environment, facilitating the eco-friendly development of the food industry.
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Affiliation(s)
- Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Xueling Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Wei Ding
- China Leather and Footwear Research Institute Co. Ltd., Beijing, PR China.
| | - Javier Remón
- Thermochemical Processes Group, Aragón Institute for Engineering Research (I3A), University of Zaragoza, C/Mariano Esquillor s/n, 50.018 Zaragoza, Spain
| | - Mengmeng Xin
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Tianjun Sun
- Department of Burns and Plastic Surgery, the Fourth Medical Center of PLA General Hospital, Beijing, PR China
| | - Thomas T Y Wang
- Diet, Genomics, and Immunology Laboratory, Beltsville Human Nutrition Research Center, USDA-ARS, Beltsville, MD, USA
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China.
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3
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Luo Y, Wang K, Pan R, Li T, Sun Q, Pu C, Tang W. Physicochemical properties and in vitro digestion behavior of emulsion gels stabilized by rice bran protein aggregates: Effects of heating time and induction methods. Food Res Int 2023; 170:112976. [PMID: 37316014 DOI: 10.1016/j.foodres.2023.112976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Revised: 05/10/2023] [Accepted: 05/13/2023] [Indexed: 06/16/2023]
Abstract
To investigate the effects of heating time and induction methods on the physicochemical properties and in vitro digestion behavior of emulsion gels, rice bran protein aggregates (RBPAs) were formed by acid-heat induction (90 °C, pH 2.0) and the emulsion gels were further prepared by adding GDL or/and laccase for single/double cross-linked induction. Heating time affected the aggregation and oil/water interfacial adsorption behavior of RBPAs. Suitable heating (1-6 h) was conducive to faster and more adsorption of aggregates at the oil/water interface. While excessive heating (7-10 h) resulted in protein precipitation, which inhibited the adsorption at the oil/water interface. The heating time at 2, 4, 5 and 6 h was thus chosen to prepare the subsequent emulsion gels. Compared with the single cross-linked emulsion gels, the double-cross-linked emulsion gels showed higher water holding capacity (WHC). After simulated gastrointestinal digestion, the single/double cross-linked emulsion gels all exhibited slow-release effect on free fatty acid (FFA). Moreover, the WHC and final FFA release rate of emulsion gels were closely related to the surface hydrophobicity, molecular flexibility, sulfhydryl, disulfide bond and interface behavior of RBPAs. Generally, these findings proved the potential of emulsion gels in designing fat alternatives, which could provide a novel technique for the fabrication of low-fat food.
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Affiliation(s)
- Yongxue Luo
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Kexin Wang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Rui Pan
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Ting Li
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qingjie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chuanfen Pu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Wenting Tang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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Kumar A, Yadav S, Pramanik J, Sivamaruthi BS, Jayeoye TJ, Prajapati BG, Chaiyasut C. Chitosan-Based Composites: Development and Perspective in Food Preservation and Biomedical Applications. Polymers (Basel) 2023; 15:3150. [PMID: 37571044 PMCID: PMC10421092 DOI: 10.3390/polym15153150] [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: 07/05/2023] [Revised: 07/17/2023] [Accepted: 07/18/2023] [Indexed: 08/13/2023] Open
Abstract
Chitin, which may be the second-most common polymer after cellulose, is the raw material of chitosan. Chitosan has been infused with various plant extracts and subsidiary polymers to improve its biological and physiological properties. Chitosan's physicochemical properties are enhanced by blending, making them potential candidates that can be utilized in multifunctional areas, including food processing, nutraceuticals, food quality monitoring, food packaging, and storage. Chitosan-based biomaterials are biocompatible, biodegradable, low toxic, mucoadhesive, and regulate chemical release. Therefore, they are used in the biomedical field. The present manuscript highlights the application of chitosan-based composites in the food and biomedical industries.
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Affiliation(s)
- Akash Kumar
- Department of Food Technology, SRM University, Sonipat 131029, India
- MM Institute of Hotel Management, Maharishi Markandeshwar (Deemed to be University), Mullana 133207, India
| | - Sangeeta Yadav
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India
| | - Jhilam Pramanik
- Department of Food Technology, William Carey University, Shillong 793019, India
| | - Bhagavathi Sundaram Sivamaruthi
- Office of Research Administration, Chiang Mai University, Chiang Mai 50200, Thailand;
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Titilope John Jayeoye
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Bhupendra G. Prajapati
- Shree S. K. Patel College of Pharmaceutical Education and Research, Ganpat University, Mehsana 384012, India
| | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
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Zhang J, Cui H, Qiu J, Wang X, Zhong Y, Yao C, Yao L, Zheng Q, Xiong C. Stability of glycosylated complexes loaded with Epigallocatechin 3-gallate (EGCG). Food Chem 2023; 410:135364. [PMID: 36623458 DOI: 10.1016/j.foodchem.2022.135364] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 11/07/2022] [Accepted: 12/28/2022] [Indexed: 12/31/2022]
Abstract
The application of Epigallocatechin-3-gallate (EGCG) in food industry was limited by its low stability in aqueous solutions and poor bioavailability in vivo. The novel EGCG glycosylated arachin nanoparticles (Ara-CMCS-EGCG) and EGCG glycosylated casein nanoparticles (Cas-CMCS-EGCG) were prepared to improve the stability and bioavailability of EGCG. The effect of different variables on the storage stability and the slow-release behavior of novel glycosylation complexes in nanoparticle background solution and artificial gastrointestinal fluid were investigated. The results showed that the DPPH scavenging activity of Ara-CMCS-EGCG and Cas-CMCS-EGCG were stable in temperature (25 ∼ 70 °C). EGCG could enhance the crosslinking effect of molecular particles in glycosylation complexes solution. The glycosylated protein nanoparticles were stable to acid-base and enzymolysis in simulated gastrointestinal fluid. The release rate of EGCG in simulated intestinal fluid was higher than that in simulated gastric fluid. The glycosylated protein carrier can not only release EGCG slowly, but also significantly improve the stability and bioavailability of EGCG in simulated gastrointestinal fluid.
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Affiliation(s)
- Jianyong Zhang
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China; Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, PR China
| | - Hongchun Cui
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, PR China
| | - Jiahuan Qiu
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Xiaoqing Wang
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Yixin Zhong
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Caiping Yao
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Lanying Yao
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - Qunxiong Zheng
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China
| | - ChunHua Xiong
- Department of Applied Chemistry, Zhejiang Gongshang University, Hangzhou 310012, PR China.
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6
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Santos C, Ramos A, Luís Â, Amaral ME. Production and Characterization of k-Carrageenan Films Incorporating Cymbopogon winterianus Essential Oil as New Food Packaging Materials. Foods 2023; 12:foods12112169. [PMID: 37297414 DOI: 10.3390/foods12112169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 05/22/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
The global production of synthetic plastics from petroleum-based raw ingredients exceeds 150 million metric tons. The environment is threatened by tons of plastic waste, thus endangering wildlife and the public's health. These consequences increased the interest in biodegradable polymers as potential substitutes for traditional packaging materials. This study aimed to produce and characterize k-carrageenan films incorporating Cymbopogon winterianus essential oil, in which citronellal was determined to be the major compound (41.12%). This essential oil presented remarkable antioxidant activity, as measured through DPPH (IC50 = 0.06 ± 0.01%, v/v; AAI = 85.60 ± 13.42) and β-carotene bleaching (IC50 = 3.16 ± 0.48%, v/v) methods. The essential oil also showed antibacterial properties against Listeria monocytogenes LMG 16779 (diameter of inhibition zone = 31.67 ± 5.16 mm and MIC = 8 µL/mL), which were also observed when incorporated in the k-carrageenan films. Moreover, scanning electron microscopy showed the reduction of the biofilms of this bacterium, and even its inactivation, due to visible destruction and loss of integrity when the biofilms were created directly on the developed k-carrageenan films. This study also revealed the quorum sensing inhibition potential of Cymbopogon winterianus essential oil (diameter of violacein production inhibition = 10.93 ± 0.81 mm), where it could impede intercellular communication and, hence, lower violacein synthesis. The produced k-carrageenan films were transparent (>90%) and slightly hydrophobic (water contact angle > 90°). This work demonstrated the viability of using Cymbopogon winterianus essential oil to produce k-carrageenan bioactive films as new food packaging materials. Future work should focus on the scale-up production of these films.
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Affiliation(s)
- Catarina Santos
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- FibEnTech-UBI, Fiber Materials and Environmental Technologies Research Unit, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Ana Ramos
- FibEnTech-UBI, Fiber Materials and Environmental Technologies Research Unit, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
- Chemistry Department, Faculty of Sciences, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Ângelo Luís
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- Chemistry Department, Faculty of Sciences, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Maria E Amaral
- FibEnTech-UBI, Fiber Materials and Environmental Technologies Research Unit, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
- Chemistry Department, Faculty of Sciences, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
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Pan Q, Zhou C, Yang Z, Wang C, He Z, Liu Y, Song S, Chen Y, Xie M, Li P. Preparation and characterization of functionalized chitosan/polyvinyl alcohol composite films incorporated with cinnamon essential oil as an active packaging material. Int J Biol Macromol 2023; 235:123914. [PMID: 36870659 DOI: 10.1016/j.ijbiomac.2023.123914] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 02/01/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
In this study, amphiphilic chitosan (NPCS-CA) was synthesized by grafting quaternary phosphonium salt and cholic acid onto the chain of chitosan, aiming to develop an active edible film based on NPCS-CA and polyvinyl alcohol (PVA) incorporated with cinnamon essential oil (CEO) by the casting method. The chemical structure of the chitosan derivative was characterized by FT-IR, 1H NMR and XRD. Through the characterization of FT-IR, TGA, mechanical and barrier properties of the composite films, the optimal proportion of NPCS-CA/PVA was determined as 5/5. And, the tensile strength and elongation at break of the NPCS-CA/PVA (5/5) film with 0.4 % CEO were 20.32 MPa and 65.73 %, respectively. The results revealed that the NPCS-CA/PVA-CEO composite films exhibited an excellent ultraviolet barrier property at 200-300 nm and significantly reduced oxygen permeability, carbon dioxide permeability and water vapor permeability. Furthermore, the antibacterial property of film-forming solutions against E. coli, S. aureus, and C. lagenarium was distinctly improved with the increase of NPCS-CA/PVA proportion. And, the multifunctional films effectively extended the shelf-life of mangoes at 25 °C based on the characterization of surface changes and quality indexes. The NPCS-CA/PVA-CEO films could be developed as biocomposite food packaging material.
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Affiliation(s)
- Qingyan Pan
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Chuang Zhou
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China.
| | - Ziming Yang
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China.
| | - Chao Wang
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China
| | - Zuyu He
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China
| | - Yunhao Liu
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China
| | - Shuhui Song
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China
| | - Yu Chen
- School of Materials Science & Engineering, Beijing Institute of Technology, Beijing 100081, PR China
| | - Mubiao Xie
- School of Chemistry and Chemical Enjineering, Lingnan Normal University, Zhanjiang 524048, PR China
| | - Puwang Li
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China.
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Bhatia S, Al-Harrasi A, Ullah S, Al-Azri MS, Bekhit AEDA, Karam L, Albratty M, Aldawsari MF, Anwer MK. Combined Effect of Drying Temperature and Varied Gelatin Concentration on Physicochemical and Antioxidant Properties of Ginger Oil Incorporated Chitosan Based Edible Films. Foods 2023; 12:foods12020364. [PMID: 36673455 PMCID: PMC9857393 DOI: 10.3390/foods12020364] [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: 10/02/2022] [Revised: 11/14/2022] [Accepted: 12/27/2022] [Indexed: 01/15/2023] Open
Abstract
In the present work, ginger essential oil (GEO) loaded chitosan (CS) based films incorporated with varying concentrations of gelatin (GE) were fabricated and dried at different conditions (25 °C and 45 °C). The physio-chemical, mechanical and antioxidant potential of the films were determined. Films dried at 45 °C showed better physical attributes and less thickness, swelling degree (SD), moisture content, water vapor permeability (WVP), more transparency, and better mechanical characteristics. Fourier transform infrared spectroscopy (FTIR) revealed the chemical composition and interaction between the functional groups of the film components. X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM) findings revealed that samples dried at 45 °C had more crystalline structure, were thermally stable, and smoother. Antioxidant results showed that films dried at low temperature showed comparatively more (p < 0.0001) antioxidant activity. Additionally, an increase in gelatin concentration improved the tensile strength and swelling factor (p < 0.05), however, had no significant impact on other parameters. The overall results suggested better characteristics of GEO-loaded CS-GE based edible films when dried at 45 °C.
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Affiliation(s)
- Saurabh Bhatia
- Natural & Medical Sciences Research Center, University of Nizwa, 616 Birkat Al Mauz, Nizwa P.O. Box 33, Oman
- School of Health Science, University of Petroleum and Energy Studies, Prem Nagar, Dehradun 248007, India
- Correspondence: (S.B.); (A.A.-H.)
| | - Ahmed Al-Harrasi
- Natural & Medical Sciences Research Center, University of Nizwa, 616 Birkat Al Mauz, Nizwa P.O. Box 33, Oman
- Correspondence: (S.B.); (A.A.-H.)
| | - Sana Ullah
- Natural & Medical Sciences Research Center, University of Nizwa, 616 Birkat Al Mauz, Nizwa P.O. Box 33, Oman
| | - Mohammed Said Al-Azri
- Natural & Medical Sciences Research Center, University of Nizwa, 616 Birkat Al Mauz, Nizwa P.O. Box 33, Oman
| | | | - Layal Karam
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Mohammed Albratty
- Department of Pharmaceutical Chemistry and Pharmacognosy, College of Pharmacy, Jazan University, P.O. Box 114, Jazan 45142, Saudi Arabia
| | - Mohammed F. Aldawsari
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdul Aziz University, P.O. Box 173, Al-Kharj 11942, Saudi Arabia
| | - Md. Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdul Aziz University, P.O. Box 173, Al-Kharj 11942, Saudi Arabia
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9
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Wang Y, Wang J, Lai J, Zhang X, Wang Y, Zhu Y. Preparation and characterization of chitosan/whey isolate protein active film containing TiO2 and white pepper essential oil. Front Nutr 2022; 9:1047988. [DOI: 10.3389/fnut.2022.1047988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 11/02/2022] [Indexed: 11/22/2022] Open
Abstract
Active packaging films are designed to improve quality and extend the food shelf life by incorporating functional active ingredients into biopolymer films. This study developed a bioactive film based on chitosan (CS) and whey isolated protein (WPI) incorporated with 0.01 wt% TiO2 and 0.1 wt% white pepper essential oil (WPEO). The physicochemical properties of the prepared film were also evaluated comprehensively. The results showed that water solubility and water vapor permeability of the film incorporated with TiO2 and WPEO were 25.09% and 0.0933 g mm m–2 h–1 KPa–1, respectively, which were significantly higher than those of other films (P < 0.05). In addition, the UV barrier properties of films incorporating TiO2 and WPEO have improved. The films were characterized by Fourier transform infrared (FTIR) and scanning electron microscopy (SEM). The FTIR results showed interactions between TiO2 and WPEO with CS/WPI compound, and the SEM results indicated a good incorporation of TiO2 into the composite films. The antioxidative and antibacterial properties of films were significantly enhanced by incorporating WPEO. According to results, the developed biocomposite film can be considered as a packaging material.
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10
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Application of nanotechnology in food: processing, preservation, packaging and safety assessment. Heliyon 2022; 8:e11795. [PMID: 36444247 PMCID: PMC9699984 DOI: 10.1016/j.heliyon.2022.e11795] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/28/2022] [Accepted: 11/14/2022] [Indexed: 11/22/2022] Open
Abstract
Even though nanotechnology is extensively applied in agriculture, biochemistry, medicine and many other sectors, it is a developing field that conforms to new and more complex applications in food systems as compared to other technologies. It offers a viable strategy for integrating cutting-edge technology into a wide range of operations related to the production, development, fabrication, packaging, storage and distribution of food. The most fundamentally sophisticated technology in nano-based food science, nanoparticles deal with a wide range of nanostructured materials and nano methods, including nanofood, nanotubes, nanocomposites, nano packaging, nanocapsules, nanosensors, liposomes, nanoemulsions, polymeric nanoparticles and nanoencapsulation. This method is developed to increase food solubility and shelf life, availability of bioactive chemical, the protection of food constituents, nutritional supplementation, fortification and food or constituent delivery. Additionally, it serves as an antibacterial agent by generating reactive oxygen species (ROS) which cause bacterial DNA damage, protein denaturation and cell damage. Although the use of nanotechnology in food applications is advancing, there are certain negative or dangerous effects on health related to the toxicity and dangers of ingesting nanoparticles in food. The use of nanotechnology in the food industry, notably in processing, preservation and packaging, with its promising future, was addressed in this study. The toxicity of nanoparticles in food as well as its development in food safety assessments with certain areas of concern were also reviewed.
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11
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Cheng H, Chen L, McClements DJ, Xu H, Long J, Zhao J, Xu Z, Meng M, Jin Z. Recent advances in the application of nanotechnology to create antioxidant active food packaging materials. Crit Rev Food Sci Nutr 2022; 64:2890-2905. [PMID: 36178259 DOI: 10.1080/10408398.2022.2128035] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Nanotechnology is being used to create innovative food packaging systems that can inhibit the oxidation of foods, thereby improving their quality, safety, and shelf life. These nano-enabled antioxidant packaging materials may therefore increase the healthiness and sustainability of the food supply chain. Recent progress in the application of nanotechnology to create antioxidant packaging materials is reviewed in this paper. The utilization of nanoparticles, nanofibers, nanocrystals, and nanoemulsions to incorporate antioxidants into these packaging materials is highlighted. The application of nano-enabled antioxidant packaging materials to preserve meat, seafood, fruit, vegetable, and other foods is then discussed. Finally, future directions and challenges in the development of this kind of active packaging material are highlighted to stimulate new areas of future research. Nanotechnology has already been used to create antioxidant packaging materials that inhibit oxidative deterioration reactions in foods, thereby prolonging their shelf life and reducing food waste. However, the safety, cost, efficacy, and scale-up of this technology still needs to be established before it will be commercially viable for many applications.
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Affiliation(s)
- Hao Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Guangdong Licheng Detection Technology Co, Ltd, Zhongshan, China
| | | | - Hao Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co, Ltd, Zhongshan, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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12
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Hajirostamloo B, Molaveisi M, Jafarian Asl P, Rahman MM. Novel soy protein isolate film containing cardamom essential oil microcapsules: study of physicochemical properties and its application in Iranian white cheese packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01603-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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13
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Wang Q, Chen W, Ma C, Chen S, Liu X, Liu F. Enzymatic synthesis of sodium caseinate-EGCG-carboxymethyl chitosan ternary film: Structure, physical properties, antioxidant and antibacterial properties. Int J Biol Macromol 2022; 222:509-520. [PMID: 36122777 DOI: 10.1016/j.ijbiomac.2022.09.138] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 09/06/2022] [Accepted: 09/15/2022] [Indexed: 11/05/2022]
Abstract
Proteins and polysaccharides have been frequently used in recent years to prepare environment-friendly packaging materials. However, films based on proteins or polysaccharides alone often have poor performance as packaging, so they need to be combined to improve properties. In this work, we applied enzyme technology to prepare sodium caseinate (SC)-carboxymethyl chitosan (CMC) films, incorporating epigallocatechin gallate (EGCG) as bridging molecules and antibacterial agents. SC-EGCG-CMC ternary conjugate was firstly synthesized by tyrosinase (Tyr), and the composite films were then prepared with the aid of glycerol. Under tyrosinase catalytic conditions, EGCG could cross-link with SC and CMC covalently. The effects of different concentrations of EGCG and tyrosinase on mechanical properties, water vapor permeability, antibacterial properties and free radical scavenging ability were studied. The crosslinking degree and mechanical properties were improved with the increase of EGCG and tyrosinase content. The film showed good antibacterial activity against Gram-positive bacteria. In addition, the antibacterial activity and free radical scavenging ability increased with the increase of EGCG concentration. This work provides an efficient enzymatic method to prepare films with good strength and antibacterial properties, which can be used to improve the storage quality of foods.
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Affiliation(s)
- Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wenzhang Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Shuai Chen
- School of Public Health, Wuhan University, 430071, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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14
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Encapsulation of EGCG by Zein-Gum Arabic Complex Nanoparticles and In Vitro Simulated Digestion of Complex Nanoparticles. Foods 2022; 11:foods11142131. [PMID: 35885374 PMCID: PMC9317346 DOI: 10.3390/foods11142131] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/15/2022] [Accepted: 07/17/2022] [Indexed: 11/18/2022] Open
Abstract
Epigallocatechin gallate (EGCG) has many excellent qualities such as its antitumor, antiradiation and anti-oxidation properties, but its application is limited because its oral bioavailability is low and stability is poor. In this paper, zein and gum arabic (GA) were used as wall materials to prepare Zein-GA complex nanoparticles for encapsulating and protecting the EGCG. The particle size of Zein-GA-EGCG complex nanoparticles ranged from 128.03–221.23 nm, and the EGCG encapsulation efficiency reached a maximum of 75.23% when the mass ratio of zein to GA was 1:1. The FTIR and XRD results illustrated that the components of the Zein-GA-EGCG complex nanoparticles interacted by electrostatic, hydrogen bonding, and hydrophobic interactions. The EGCG release rate of Zein-GA-EGCG nanoparticles (16.42%) was lower than that of Zein-EGCG (25.52%) during gastric digestion, and a large amount of EGCG was released during intestinal digestion, suggesting that the Zein-GA-EGCG nanoparticles could achieve the sustained release of EGCG during in vitro digestion. Hence, using Zein-GA complexes to encapsulate EGCG effectively increased the encapsulation efficiency of EGCG and realized the purpose of sustained release during simulated gastrointestinal digestion.
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15
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Zhang M, Zhao Q, Lin Y, Wang H, Shui R, Wang S, Ge L, Li Y, Song G, Gong J, Wang H, Chen X, Shen Q. Fabrication and characterization of tea polyphenol W/O microemulsion-based bioactive edible film for sustained release in fish floss preservation. Food Sci Nutr 2022; 10:2370-2380. [PMID: 35844905 PMCID: PMC9281946 DOI: 10.1002/fsn3.2845] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 03/04/2022] [Accepted: 03/10/2022] [Indexed: 11/25/2022] Open
Abstract
A coated nanoemulsion (CNE)-based edible film was fabricated on the surface of fish floss (FF) to extend its shelf life during storage. The antioxidant tea polyphenol (TPP) was embedded into W/O microemulsion, which was further encapsulated into multiple emulsion (Multi-E) together with functional soluble dietary fiber (SDF). The physicochemical properties indicated that the nanoemulsion-based edible film (NEF) improved the morphology of FF and reduced the crystallinity of the film by scanning electron microscopy (SEM) and X-ray diffraction (XRD). The water vapor permeability increased gradually and rose to only 0.99% after 5 h, resulting in the water activity of FF at a low level (≤0.51) during the storage period. The TPP inside was released at a constant rate (≤18.10%) on the surface, and such a rate was accelerated in the simulated gastrointestinal environment, especially in intestine reaching 60.12% after 5 h of digestion. Besides, the effect of NEF on the flavor was also evaluated and the contents of ketones, phenols, and pyrazines increased, which displayed a regulating effect on the overall flavor of FF by blocking the external moisture and suppressing the microorganism activity. In summary, the NEF effectively enhanced the flavor and taste of FF, controlled the release of TPP, and reduced the water activity during the storage, thereby extending the shelf life.
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Affiliation(s)
- Mengna Zhang
- Collaborative Innovation Centre of Seafood Deep ProcessingZhejiang Province Joint Key Laboratory of Aquatic Products ProcessingInstitute of SeafoodZhejiang Gongshang UniversityHangzhouChina
- College of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
- Zhejiang Provincial People’s HospitalHangzhouChina
| | - Qiaoling Zhao
- Zhoushan Institute of Food & Drug ControlZhoushanChina
| | - Yanan Lin
- Collaborative Innovation Centre of Seafood Deep ProcessingZhejiang Province Joint Key Laboratory of Aquatic Products ProcessingInstitute of SeafoodZhejiang Gongshang UniversityHangzhouChina
| | - Haifeng Wang
- Collaborative Innovation Centre of Seafood Deep ProcessingZhejiang Province Joint Key Laboratory of Aquatic Products ProcessingInstitute of SeafoodZhejiang Gongshang UniversityHangzhouChina
| | - Ruofan Shui
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm ProductSchool of Biological and Chemical EngineeringZhejiang University of Science and TechnologyHangzhouChina
| | - Shitong Wang
- Collaborative Innovation Centre of Seafood Deep ProcessingZhejiang Province Joint Key Laboratory of Aquatic Products ProcessingInstitute of SeafoodZhejiang Gongshang UniversityHangzhouChina
| | - Lijun Ge
- Collaborative Innovation Centre of Seafood Deep ProcessingZhejiang Province Joint Key Laboratory of Aquatic Products ProcessingInstitute of SeafoodZhejiang Gongshang UniversityHangzhouChina
| | - Yunyan Li
- Collaborative Innovation Centre of Seafood Deep ProcessingZhejiang Province Joint Key Laboratory of Aquatic Products ProcessingInstitute of SeafoodZhejiang Gongshang UniversityHangzhouChina
| | - Gongshuai Song
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm ProductSchool of Biological and Chemical EngineeringZhejiang University of Science and TechnologyHangzhouChina
| | - Jinyan Gong
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm ProductSchool of Biological and Chemical EngineeringZhejiang University of Science and TechnologyHangzhouChina
| | - Haixing Wang
- Zhejiang Province Key Lab of AnesthesiologyThe Second Affiliated Hospital and Yuying Children’s Hospital of Wenzhou Medical UniversityWenzhouChina
| | - Xi Chen
- Zhejiang Provincial People’s HospitalHangzhouChina
| | - Qing Shen
- Collaborative Innovation Centre of Seafood Deep ProcessingZhejiang Province Joint Key Laboratory of Aquatic Products ProcessingInstitute of SeafoodZhejiang Gongshang UniversityHangzhouChina
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16
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Preparation and characterization of chitosan derivatives modified with quaternary ammonium salt and quaternary phosphate salt and its effect on tropical fruit preservation. Food Chem 2022; 387:132878. [PMID: 35421653 DOI: 10.1016/j.foodchem.2022.132878] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 01/11/2023]
Abstract
In this paper, HACC modified with (5-Carboxypentyl) (triphenyl) phosphonium bromide (HA-CS-NP) was synthesized. Then, a multifunctional food packaging composite film with good thermal stability and antibacterial functions was fabricated by HA-CS-NP and poly (vinyl alcohol) (PVA). The tensile strength and elongation at break of HA-CS-NP/PVA composite film at the weight ratio of 3/7 were 20.32 ± 1.02 MPa and 65.73 ± 3.29%, respectively. And, the inhibition rates of HA-CS-NP (0.5%) on Mango C. lagenarium and Papaya C. gloeosporioides on day 6 were up to 80.92 ± 4.12%. Compared with CK group, the weight loss of experimental groups were 23.96 ± 2.46 g/206 ± 7.25 g (mangoes) and 59.45 ± 3.06 g/496 ± 6.37 g (papaya), reduced by 35.76 ± 1.15%. Moreover, the final hardness value of the fruits coated with composite films was 4.94 ± 0.23 kg/cm3 and increased by 20.79 ± 1.04%, and the rot index was reduced by 71.43 ± 3.24%. The multifunctional HA-CS-NP/PVA coating has broad prospects in the application of food packaging.
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17
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Hajirostamloo B, Molaveisi M. Active Alyssum homolocarpum seed gum films containing microencapsulated Echinacea purpurea (L.) extract; study of physicochemical properties and its application in quail meat packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01317-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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18
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19
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Niu L, Li Z, Fan W, Zhong X, Peng M, Liu Z. Nano-Strategies for Enhancing the Bioavailability of Tea Polyphenols: Preparation, Applications, and Challenges. Foods 2022; 11:foods11030387. [PMID: 35159537 PMCID: PMC8834201 DOI: 10.3390/foods11030387] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/19/2022] [Accepted: 01/26/2022] [Indexed: 02/01/2023] Open
Abstract
Tea polyphenols (TPs) are among the most abundant functional compounds in tea. They exhibit strong antioxidant, anti-inflammatory, and anti-cancer effects. However, their instability and low bioavailability limits their applications. Nanotechnology, which involves the use of nanoscale substances (sizes ranging from 1 to 100 nm) to improve the properties of substances, provides a solution for enhancing the stability and bioavailability of TPs. We reviewed the preparation, performance, effects, and applications of different types of TPs nanocarriers. First, we introduced the preparation of different nanocarriers, including nanoparticles, nanoemulsions, nanomicelles, and nanolipids. Then, we discussed various applications of tea polyphenol-loaded nanocarriers in functional ingredient delivery, food quality improvement, and active food packaging. Finally, the challenges and future development directions of TPs nanocarriers were elucidated. In conclusion, a nano-strategy may be the “key” to break the application barriers of TPs. Therefore, the use of nano-strategies for the safe, stable, and efficient release of TPs is the direction of future research.
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Affiliation(s)
- Li Niu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China;
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
| | - Ziqiang Li
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
| | - Wei Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| | - Xiaohong Zhong
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
| | - Miao Peng
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China; (Z.L.); (X.Z.)
- Correspondence: (M.P.); (Z.L.)
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China;
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Correspondence: (M.P.); (Z.L.)
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20
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Wu S, Li G, Li B, Duan H. Chitosan-based antioxidant films incorporated with root extract of Aralia continentalis Kitagawa for active food packaging applications. E-POLYMERS 2022. [DOI: 10.1515/epoly-2022-0017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Abstract
Aralia continentalis Kitagawa and ginseng are both perennial herbs of Araliaceae. The study aimed to investigate the composite packaging films with better fresh-keeping ability. The different mass concentrations of Aralia continentalis Kitagawa root extract (ARE) 0.05%, 0.10%, and 0.15% (v/w) were compounded with chitosan (CH) to make composite packaging films. Food-based composite film, its thickness, density, water contact angle (WCA), oxygen barrier properties (OP), solubility, swelling, transparency, water vapor permeability (WVP), and other physical properties, as well as tensile strength (TS), elongation at break (EAB), Young’s modulus (YM), and the mechanical properties were measured, and the oxidation resistance, thermal properties, and biodegradability were also evaluated, and the structure was analyzed by infrared spectroscopy. The results showed that when the ARE content in the film was increased from 0.05 to 0.15 mg·mL−1, high antioxidant capacity of the CH/ARE film was exhibited (the DPPH and ABTS+ free radical scavenging rate was increased), and the thickness, density, swelling degree, solubility, TS, EAB, and YM of the CH/ARE composite film increased, while WCA, OP, WVP, transparency, and biodegradability were slightly reduced. We had noticed that with the increase in the ARE content, the surface microstructure in CH/ARE film changed significantly, indicating the good compatibility between CH and ARE. In summary, as a natural active substance, ARE can be combined with CH to form films, and the packaging film made can effectively improve the performance of the composite film.
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Affiliation(s)
- Shuqing Wu
- Food Science and Engineering College of Changchun University , Changchun 130022 , Jilin , China
| | - Guoping Li
- Zhejiang Liziyuan Food Limited Company , Jinhua 321031 , Zhejiang , China
| | - Bosheng Li
- Zhejiang Liziyuan Food Limited Company , Jinhua 321031 , Zhejiang , China
| | - Hongmei Duan
- Food Science and Engineering College of Changchun University , Changchun 130022 , Jilin , China
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21
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Natural Polymers Used in Edible Food Packaging—History, Function and Application Trends as a Sustainable Alternative to Synthetic Plastic. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides3010002] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
In this review, a historical perspective, functional and application trends of natural polymers used to the development of edible food packaging were presented and discussed. Polysaccharides and proteins, i.e., alginate; carrageenan; chitosan; starch; pea protein, were considered. These natural polymers are important materials obtained from renewable plant, algae and animal sources, as well as from agroindustrial residues. Historically, some of them have been widely used by ancient populations for food packaging until these were replaced by petroleum-based plastic materials after World War II. Nowadays, biobased materials for food packaging have attracted attention. Their use was boosted especially because of the environmental pollution caused by inappropriate disposal of plastic packaging. Biobased materials are welcome to the design of food packaging because they possess many advantages, such as biodegradability, biocompatibility and low toxicity. Depending on the formulation, certain biopolymer-based packaging may present good barrier properties, antimicrobial and antioxidant activities Thus, polysaccharides and proteins can be combined to form diverse composite films with improved mechanical and biological behaviors, making them suitable for packaging of different food products.
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22
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Khezerlou A, Tavassoli M, Alizadeh Sani M, Mohammadi K, Ehsani A, McClements DJ. Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials. Polymers (Basel) 2021; 13:polym13244399. [PMID: 34960949 PMCID: PMC8707388 DOI: 10.3390/polym13244399] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 12/07/2021] [Accepted: 12/11/2021] [Indexed: 12/25/2022] Open
Abstract
There is great interest in developing biodegradable biopolymer-based packaging materials whose functional performance is enhanced by incorporating active compounds into them, such as light blockers, plasticizers, crosslinkers, diffusion blockers, antimicrobials, antioxidants, and sensors. However, many of these compounds are volatile, chemically unstable, water-insoluble, matrix incompatible, or have adverse effects on film properties, which makes them difficult to directly incorporate into the packaging materials. These challenges can often be overcome by encapsulating the active compounds within food-grade nanoparticles, which are then introduced into the packaging materials. The presence of these nanoencapsulated active compounds in biopolymer-based coatings or films can greatly improve their functional performance. For example, anthocyanins can be used as light-blockers to retard oxidation reactions, or they can be used as pH/gas/temperature sensors to produce smart indicators to monitor the freshness of packaged foods. Encapsulated botanical extracts (like essential oils) can be used to increase the shelf life of foods due to their antimicrobial and antioxidant activities. The resistance of packaging materials to external factors can be improved by incorporating plasticizers (glycerol, sorbitol), crosslinkers (glutaraldehyde, tannic acid), and fillers (nanoparticles or nanofibers). Nanoenabled delivery systems can also be designed to control the release of active ingredients (such as antimicrobials or antioxidants) into the packaged food over time, which may extend their efficacy. This article reviews the different kinds of nanocarriers available for loading active compounds into these types of packaging materials and then discusses their impact on the optical, mechanical, thermal, barrier, antioxidant, and antimicrobial properties of the packaging materials. Furthermore, it highlights the different kinds of bioactive compounds that can be incorporated into biopolymer-based packaging.
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Affiliation(s)
- Arezou Khezerlou
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
| | - Milad Tavassoli
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
| | - Mahmood Alizadeh Sani
- Food Safety and Hygiene Division, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
- Correspondence: (A.E.); (D.J.M.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence: (A.E.); (D.J.M.)
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23
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Aga MB, Dar AH, Nayik GA, Panesar PS, Allai F, Khan SA, Shams R, Kennedy JF, Altaf A. Recent insights into carrageenan-based bio-nanocomposite polymers in food applications: A review. Int J Biol Macromol 2021; 192:197-209. [PMID: 34624381 DOI: 10.1016/j.ijbiomac.2021.09.212] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 09/28/2021] [Accepted: 09/30/2021] [Indexed: 10/20/2022]
Abstract
Nanotechnology has proven as progressive technology that enables to contribute, develop several effective and sustainable changes in food products. Incorporating nanomaterials like TiO2, SiO2, Halloysite nano clay, Copper sulfide, Bentonite nano clay, in carrageenan to develop innovative packaging materials with augmented mechanical and antimicrobial properties along with moisture and gas barrier properties that can produce safe and healthy foods. Intervention of carrageenan-based bio-nanocomposites as food packaging constituents has shown promising results in increasing the shelf stability and food quality by arresting the microbial growth. Nanomaterials can be incorporated within the carrageenan for developing active packaging systems for continuous protection of food products under different storage environments from farm to the fork to ensure quality and safety of foods. Carrageenan based bio nanocomposite packaging materials can be helpful to reduce the environmental concerns due to their high biodegradability index. This review gives insight about the current trends in the applications of carrageenan-based bio nanocomposites for different food packaging applications.
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Affiliation(s)
- Mohsin B Aga
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, Kashmir, India
| | - Aamir H Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, Kashmir, India.
| | - Gulzar A Nayik
- Government Degree College, Shopian 192303, Jammu & Kashmir, India
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India
| | - Farhana Allai
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, Kashmir, India
| | - Shafat A Khan
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, Kashmir, India
| | - Rafeeya Shams
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu 180009, India
| | - John F Kennedy
- Chembiotech Laboratories, Kyrewood House, Tenbury Wells, Worcestershire WR15 8SG, United Kingdom
| | - Aayeena Altaf
- Department of Food Technology, SIST Jamia Hamdard, 110062 New Delhi, India
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24
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Hua Y, Wei Z, Xue C. Chitosan and its composites-based delivery systems: advances and applications in food science and nutrition sector. Crit Rev Food Sci Nutr 2021:1-20. [PMID: 34793271 DOI: 10.1080/10408398.2021.2004992] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Natural bioactive ingredients have lower bioavailability because of their chemical instability and poor water solubility, which limits their applications in functional foods. Among diverse biopolymers that can be used to construct delivery systems of bioactives, chitosan has attracted extensive attention due to its unique cationic nature, excellent mucoadhesive properties and easy modification. In this review, chitosan and its composites-based food-grade delivery systems as well as the factors affecting their performance are summarized. Modification, crosslinking, combination with other biopolymer or utilization of coating material can effectively overcome the instability of pure chitosan-based carriers under acidic conditions, thereby constructing chitosan and its complex-based carriers with conspicuously improved performance. Furthermore, the applications of chitosan-based delivery systems in nutrition and health as well as their future development trends and challenges are discussed. Functional food ingredients, functional food packaging and biological health are potential applications of chitosan-based food-grade delivery systems. The research trends of nutraceutical delivery systems based on chitosan and its composites include co-delivery of nutrients and essential oils, targeted intestinal delivery, stimulus responsive/sustained release and their applications in real foods. In conclusion, food industry will be significantly promoted with the continuous innovation and development of chitosan-based nutraceutical delivery systems.
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Affiliation(s)
- Yijie Hua
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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25
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Teixeira-Costa BE, Andrade CT. Chitosan as a Valuable Biomolecule from Seafood Industry Waste in the Design of Green Food Packaging. Biomolecules 2021; 11:1599. [PMID: 34827597 PMCID: PMC8615795 DOI: 10.3390/biom11111599] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 10/24/2021] [Accepted: 10/24/2021] [Indexed: 12/21/2022] Open
Abstract
Chitosan is a versatile biomolecule with a broad range of applications in food and pharmaceutical products. It can be obtained by the alkaline deacetylation of chitin. This biomolecule can be extracted using conventional or green methods from seafood industry residues, e.g., shrimp shells. Chitin has limited applications because of its low solubility in organic solvents. Chitosan is soluble in acidified solutions allowing its application in the food industry. Furthermore, biological properties, such as antioxidant, antimicrobial, as well as its biodegradability, biocompatibility and nontoxicity have contributed to its increasing application as active food packaging. Nevertheless, some physical and mechanical features have limited a broader range of applications of chitosan-based films. Green approaches may be used to address these limitations, leading to well-designed chitosan-based food packaging, by employing principles of a circular and sustainable economy. In this review, we summarize the properties of chitosan and present a novel green technology as an alternative to conventional chitin extraction and to design environmentally friendly food packaging based on chitosan.
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Affiliation(s)
- Barbara E. Teixeira-Costa
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Avenida Moniz Aragão 360, Bloco 8G/CT2, Rio de Janeiro 21941-594, RJ, Brazil;
- Faculdade de Ciências Agrárias, Universidade Federal do Amazonas, Avenida General Rodrigo Otávio 6200, Manaus 69077-000, AM, Brazil
| | - Cristina T. Andrade
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Avenida Moniz Aragão 360, Bloco 8G/CT2, Rio de Janeiro 21941-594, RJ, Brazil;
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26
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Chaudhary V, Thakur N, Kajla P, Thakur S, Punia S. Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.734921] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.
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Dong W, Su J, Chen Y, Xu D, Cheng L, Mao L, Gao Y, Yuan F. Characterization and antioxidant properties of chitosan film incorporated with modified silica nanoparticles as an active food packaging. Food Chem 2021; 373:131414. [PMID: 34717089 DOI: 10.1016/j.foodchem.2021.131414] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 09/29/2021] [Accepted: 10/13/2021] [Indexed: 12/22/2022]
Abstract
In this study, two modified silica nanoparticles (SiO2-GA NPs) were successfully obtained by covalently grafting gallic acid onto silica nanoparticles. The mean particle diameters of their were 112.7 ± 0.55 nm (1-SiO2-GA NPs) and 408.7 ± 3.20 nm (4-SiO2-GA NPs), respectively. Novel antioxidant active packaging composite films were prepared by incorporation of 1-SiO2-GA NPs or 4-SiO2-GA NPs into chitosan. The structure analysis of the composite films showed that intermolecular hydrogen bonds were formed between the two modified silica nanoparticles and chitosan. Compared with the chitosan film, the mechanical properties, water vapor barrier property and UV light barrier ability of the composite films were significantly improved. Moreover, the incorporated of the two modified silica nanoparticles significantly increased antioxidant activity of the composite films. This study indicates that composite films incorporated with modified silica nanoparticles, especially the incorporation of 1-SiO2-GA NPs can be used as novel antioxidant food packaging composite films.
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Affiliation(s)
- Wenxia Dong
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jiaqi Su
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yulu Chen
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Duoxia Xu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Lei Cheng
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, P.R. China
| | - Like Mao
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yanxiang Gao
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Fang Yuan
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
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Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106850] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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29
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Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03867-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Gutiérrez-del-Río I, López-Ibáñez S, Magadán-Corpas P, Fernández-Calleja L, Pérez-Valero Á, Tuñón-Granda M, Miguélez EM, Villar CJ, Lombó F. Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation. Antioxidants (Basel) 2021; 10:1264. [PMID: 34439512 PMCID: PMC8389302 DOI: 10.3390/antiox10081264] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/22/2021] [Accepted: 07/26/2021] [Indexed: 01/13/2023] Open
Abstract
Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer natural alternatives like phytochemicals (such as polyphenols, including flavonoids, and essential oils rich in terpenoids, including carotenoids). These plant bioactive compounds have antioxidant activities widely proven in in vitro tests and in diverse food matrices (meat, fish, oil and vegetables). As tons of food are wasted every year due to aesthetic reasons (lipid oxidation) and premature damage caused by inappropriate packaging, there is an urgent need for natural antioxidants capable of replacing the synthetic ones to meet consumer demands. This review summarizes industrially interesting antioxidant bioactivities associated with terpenoids and polyphenols with respect to the prevention of lipid oxidation in high fat containing foods, such as meat (rich in saturated fat), fish (rich in polyunsaturated fat), oil and vegetable products, while avoiding the generation of rancid flavors and negative visual deterioration (such as color changes due to oxidized lipids). Terpenoids (like monoterpenes and carotenoids) and polyphenols (like quercetin and other flavonoids) are important phytochemicals with a broad range of antioxidant effects. These phytochemicals are widely distributed in fruits and vegetables, including agricultural waste, and are remarkably useful in food preservation, as they show bioactivity as plant antioxidants, able to scavenge reactive oxygen and nitrogen species, such as superoxide, hydroxyl or peroxyl radicals in meat and other products, contributing to the prevention of lipid oxidation processes in food matrices.
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Affiliation(s)
- Ignacio Gutiérrez-del-Río
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Sara López-Ibáñez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Patricia Magadán-Corpas
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Luis Fernández-Calleja
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Álvaro Pérez-Valero
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Mateo Tuñón-Granda
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Elisa M. Miguélez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Claudio J. Villar
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
| | - Felipe Lombó
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo, 33006 Oviedo, Spain; (I.G.-d.-R.); (S.L.-I.); (P.M.-C.); (L.F.-C.); (Á.P.-V.); (M.T.-G.); (E.M.M.); (C.J.V.)
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), 33006 Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), 33011 Oviedo, Spain
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Bi F, Qin Y, Chen D, Kan J, Liu J. Development of active packaging films based on chitosan and nano-encapsulated luteolin. Int J Biol Macromol 2021; 182:545-553. [PMID: 33857507 DOI: 10.1016/j.ijbiomac.2021.04.063] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/26/2021] [Accepted: 04/09/2021] [Indexed: 11/30/2022]
Abstract
Luteolin is a flavone with potent antioxidant and antimicrobial activities. In this study, luteolin was encapsulated in oil-in-water nanoemulsions that were emulsified by glycerol monooleate and Tween 20. Results showed 68 mg luteolin-loaded nanoemulsions had the highest stability (zeta potential of -39.8 mV) and encapsulation efficiency (89.52%). Then, active packaging films were developed by incorporating free or nano-encapsulated luteolin into chitosan-based matrix. The microstructure, physical and functional properties of CS film containing free luteolin (CS-LL) or nano-encapsulated luteolin (CS-LLNEs) were compared. Different from CS film, CS-LL and CS-LLNEs films had compact inner microstructure and strengthened intermolecular interactions. Moreover, CS-LLNEs film was more homogenous and compact than CS-LL film. As a result, CS-LLNEs film presented higher water vapor and oxygen barrier abilities and mechanical properties in comparison with CS-LL film. In addition, CS-LLNEs film showed slower release rate of luteolin in 95% ethanol (fatty food stimulant) as compared with CS-LL film. The controlled release of luteolin from film matrix could guarantee CS-LLNEs film to exert antioxidant activity up to 10 days. Our results suggest CS-LLNEs film can be developed as an emerging active packaging material that has potential applications in food industry.
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Affiliation(s)
- Fengyu Bi
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Yan Qin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Dan Chen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Juan Kan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, PR China.
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Mo X, Peng X, Liang X, Fang S, Xie H, Chen J, Meng Y. Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticles. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106506] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Luís Â, Ramos A, Domingues F. Pullulan-Apple Fiber Biocomposite Films: Optical, Mechanical, Barrier, Antioxidant and Antibacterial Properties. Polymers (Basel) 2021; 13:870. [PMID: 33799881 PMCID: PMC7999801 DOI: 10.3390/polym13060870] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/06/2021] [Accepted: 03/08/2021] [Indexed: 01/29/2023] Open
Abstract
More than 150 million tons of synthetic plastics are produced worldwide from petrochemical-based materials, many of these plastics being used to produce single-use consumer products like food packaging. The main goal of this work was to research the production and characterization of pullulan-apple fiber biocomposite films as a new food packaging material. The optical, mechanical, and barrier properties of the developed biocomposite films were evaluated. Furthermore, the antioxidant and antibacterial activities of the biocomposite films were additionally studied. The results show that the Tensile Index and Elastic Modulus of the pullulan-apple fiber films were significantly higher (p-value < 0.05) when compared to the pullulan films. Regarding the water vapor permeability, no significant differences (p-value < 0.05) were observed in water vapor transmission rate (WVTR) when the apple fiber was incorporated into the biocomposite films. A significant increase (p-value < 0.05) of water contact angle in both sides of the films was observed when the apple fiber was incorporated into pullulan, indicating an increase in the hydrophobicity of the developed biocomposite films. It is worth noting the hydrophobicity of the (rough) upper side of the pullulan-apple fiber films, which present a water contact angle of 109.75°. It was possible to verify the microbial growth inhibition around the pullulan-apple fiber films for all the tested bacteria.
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Affiliation(s)
- Ângelo Luís
- Health Sciences Research Centre (CICS-UBI), University of Beira Interior, Avenida Infante D. Henrique, 6200-506 Covilhã, Portugal;
- Pharmaco-Toxicology Laboratory, UBIMedical, University of Beira Interior, Estrada Municipal 506, 6200-284 Covilhã, Portugal
| | - Ana Ramos
- Chemistry Department, Sciences Faculty, University da Beira Interior, Rua Marquês d’Ávila e Bolama, 6201-001 Covilhã, Portugal;
- Fiber Materials and Environmental Technologies Research Unit (FibEnTech), University of Beira Interior, Rua Marquês d’Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Fernanda Domingues
- Health Sciences Research Centre (CICS-UBI), University of Beira Interior, Avenida Infante D. Henrique, 6200-506 Covilhã, Portugal;
- Chemistry Department, Sciences Faculty, University da Beira Interior, Rua Marquês d’Ávila e Bolama, 6201-001 Covilhã, Portugal;
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Sustained release of epigallocatechin-3-gallate from chitosan-based scaffolds to promote osteogenesis of mesenchymal stem cell. Int J Biol Macromol 2021; 176:96-105. [PMID: 33577812 DOI: 10.1016/j.ijbiomac.2021.02.060] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 02/02/2021] [Accepted: 02/07/2021] [Indexed: 01/09/2023]
Abstract
Epigallocatechin-3-gallate (EGCG) is a kind of flavonoids and has the ability to promote differentiation of mesenchymal stem cells (MSCs) into osteoblasts. However, the EGCG is easily metabolized by cells during cell culture, which reduces its bioavailability. Therefore, in this paper, EGCG-loaded chitosan nanoparticles (ECN) were fabricated and entrapped into chitosan/alginate (CS/Alg) scaffolds to form CS/Alg-ECN scaffolds for improving the bioavailability of EGCG. The human umbilical cord mesenchymal stem cells (HUMSCs) were cultured on CS/Alg-ECN scaffolds to induce osteogenic differentiation. The results indicated that the CS/Alg-ECN scaffolds continuously released EGCG for up to 16 days. Besides, these results suggested that CS/Alg-ECN scaffolds promoted osteoblast differentiation through activating Wnt/β-catenin signaling pathway. Collectively, this study demonstrated that the entrapment ECN into CS/Alg scaffolds was a promising strategy for promoting osteogenesis of MSCs.
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Chen W, Ma S, Wang Q, McClements DJ, Liu X, Ngai T, Liu F. Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation. Crit Rev Food Sci Nutr 2021; 62:5029-5055. [PMID: 33554629 DOI: 10.1080/10408398.2021.1881435] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Biodegradable films constructed from food ingredients are being developed for food coating and packaging applications to create more sustainable and environmentally friendly alternatives to plastics and other synthetic film-forming materials. In particular, there is a focus on the creation of active packaging materials from natural ingredients, especially plant-based ones. The film matrix is typically constructed from film-forming food components, such as proteins, polysaccharides and lipids. These matrices can be fortified with active ingredients, such as antioxidants and antimicrobials, so as to enhance their functional properties. Edible active films must be carefully designed to have the required optical, mechanical, barrier, and preservative properties needed for commercial applications. This review focuses on the fabrication, properties, and functional performance of edible films constructed from natural active ingredients. It provides an overview of the type of active ingredients that can be used, how they interact with the film matrix, how they migrate through the films, and how they are released. It also discusses the potential application of these active films for food preservation. Finally, future trends are highlighted and areas where further research are required are discussed.
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Affiliation(s)
- Wenzhang Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Shaobo Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China.,Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong
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Encapsulation and antioxidant activity of assai pulp oil (Euterpe oleracea) in chitosan/alginate polyelectrolyte complexes. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106097] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Alfei S, Marengo B, Zuccari G. Nanotechnology application in food packaging: A plethora of opportunities versus pending risks assessment and public concerns. Food Res Int 2020; 137:109664. [PMID: 33233243 DOI: 10.1016/j.foodres.2020.109664] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 08/11/2020] [Accepted: 09/06/2020] [Indexed: 02/07/2023]
Abstract
Environmental factors, oxidation and microorganisms contamination, are the major causes for food spoilage, which leads to sensory features alteration, loss of quality, production of harmful chemicals and growth of foodborne pathogens capable to cause severe illness. Synthetic preservatives, traditional conserving methods and food packaging (FP), although effective in counteracting food spoilage, do not allow the real-time monitoring of food quality during storage and transportation and assent a relatively short shelf life. In addition, FP may protect food by the spoilage caused by external contaminations, but is ineffective against foodborne microorganisms. FP preservative functionalities could be improved adding edible natural antioxidants and antimicrobials, but such chemicals are easily degradable. Nowadays, thanks to nanotechnology techniques, it is possible to improve the FP performances, formulating and inserting more stable antioxidant/antimicrobial ingredients, improving mechanical properties and introducing intelligent functions. The state-of-the-art in the field of nanomaterial-based improved FP, the advantages that might derive from their extensive introduction on the market and the main concerns associated to the possible migration and toxicity of nanomaterials, frequently neglected in existing reviews, have been herein discussed.
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Affiliation(s)
- Silvana Alfei
- Department of Pharmacy (DiFAR), University of Genoa, Genova (GE), Viale Cembrano, 4, I-16148, Italy.
| | - Barbara Marengo
- Department of Experimental Medicine - DIMES, University of Genoa, Genova (GE), Via Alberti L.B. 2, I- 16132, Italy
| | - Guendalina Zuccari
- Department of Pharmacy (DiFAR), University of Genoa, Genova (GE), Viale Cembrano, 4, I-16148, Italy
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Qin Y, Xue L, Hu Y, Qiu C, Jin Z, Xu X, Wang J. Green fabrication and characterization of debranched starch nanoparticles via ultrasonication combined with recrystallization. ULTRASONICS SONOCHEMISTRY 2020; 66:105074. [PMID: 32224448 DOI: 10.1016/j.ultsonch.2020.105074] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 03/12/2020] [Accepted: 03/20/2020] [Indexed: 06/10/2023]
Abstract
With recent advances in nanotechnology, debranched starch nanoparticle (DBS-NP) materials have attracted considerable interest from the fields of functional food, biomedicine, and material science, thanks to their small size, biodegradability, biocompatibility, sustainability, and non-hazardous effects on health and the environment. In this study, DBS-NP was fabricated using an eco-friendly method involving ultrasonication combined with recrystallization. The effects of ultrasonication and recrystallization times on the morphology, particle size, and crystal structure of the DBS-NPs were systematically investigated. Compared with the DBS-NPs prepared using ultrasonication treatment only, the DBS-NPs formed using ultrasonication combined with recrystallization were uniform in size and well distributed in aqueous solution. Moreover, the maximum encapsulation efficiency and loading capacity of the epigallocatechin gallate (EGCG) in the DBS-NPs with ultrasonication treatment reached 88.35% and 22.75%, respectively. The particle sizes of the EGCG@DBS-NP were more stable at a neutral pH (7.4) than at an acidic pH (2.1). The EGCG in the EGCG@DBS-NP displayed excellent radical scavenging activity and antibacterial effects, and cell assays demonstrated that the EGCG@DBS-NP was non-toxic and highly biocompatible.
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Affiliation(s)
- Yang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Lin Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Yao Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
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39
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Varlamova EG, Zaripov OG. Beta-lactoglobulin-nutrition allergen and nanotransporter of different nature ligands therapy with therapeutic action. Res Vet Sci 2020; 133:17-25. [PMID: 32919234 DOI: 10.1016/j.rvsc.2020.08.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 08/08/2020] [Accepted: 08/28/2020] [Indexed: 02/06/2023]
Abstract
β-lactoglobulin is one of the nutrition allergens present in the milk of many mammals, with the exception of human. This protein belongs to the family of lipocalins, consisting of nine antiparallel β-strands (β-A to β-I) and one α-helix. This structure allows it to serve as a nanotransporter of various nature ligands in a pH dependent manner, which allows us to confidently consider it as a reliable carrier of drugs directly into the intestine, bypassing the destructive acidic environment of the stomach. Based on the latest data, this review describes the currently known methods of reducing the allergenicity of beta-lactoglobulin, as well as the mechanisms and methods of forming complexes of this protein with ligands, which emphasizes its importance and versatility and explains the growing interest in studying its properties in recent decades, and also opens up prospects for its practical application in medicine and pharmaceuticals.
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Affiliation(s)
- E G Varlamova
- Federal State Institution of Science Institute of Cell Biophysics, Russian Academy of Sciences, Institutskaya st. 3, 142290, Pushchino, Moscow Region, Russia.
| | - O G Zaripov
- Federal Science Center for Animal Husbandry named after Academy Member L.K. Ernst, Dubrovitsy village, house 60, 142132, Moscow region, Podolsky city district, Russia
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40
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Xu D, Chen T, Liu Y. The physical properties, antioxidant and antimicrobial activity of chitosan–gelatin edible films incorporated with the extract from hop plant. Polym Bull (Berl) 2020. [DOI: 10.1007/s00289-020-03294-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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41
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Zarandona I, Barba C, Guerrero P, de la Caba K, Maté J. Development of chitosan films containing β-cyclodextrin inclusion complex for controlled release of bioactives. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105720] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Fahmy HM, Salah Eldin RE, Abu Serea ES, Gomaa NM, AboElmagd GM, Salem SA, Elsayed ZA, Edrees A, Shams-Eldin E, Shalan AE. Advances in nanotechnology and antibacterial properties of biodegradable food packaging materials. RSC Adv 2020; 10:20467-20484. [PMID: 35517734 PMCID: PMC9054293 DOI: 10.1039/d0ra02922j] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Accepted: 05/12/2020] [Indexed: 11/21/2022] Open
Abstract
A large number of non-biodegradable and non-renewable materials are produced daily for application as food packaging materials. These waste materials have a greatly negative effect on our health and the ecosystem. The idea of a bio-based economy is steadily gaining attention from the scientific, societal, and financial communities, so there are several areas in which the intended approaches can be improved for this reason. Therefore, creating biopolymer-based materials from natural sources, including polysaccharides and proteins, is a good alternative to non-renewable fossil resources. In the current review paper, we plan to summarize the major recent findings in food biodegradable packaging materials that include nanotechnology either directly or indirectly. Several natural nano-materials applied in food packaging applications such as polymers, polysaccharides, and protein-based nano-materials have been included in order to make special biopolymer hosts for nanocomposites. Finally, this review will highlight the antibacterial properties of commonly used nanoparticles or nanomaterials.
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Affiliation(s)
| | | | - Esraa Samy Abu Serea
- Chemistry & Biochemistry Department, Faculty of Science, Cairo University 12613 Egypt
| | | | - Gehad M AboElmagd
- Physics Department, Faculty of Science, El-Menoufia University Menoufia Egypt
| | - Suzan A Salem
- Biophysics Department, Faculty of Women for Arts, Science and Education, Ain Shams University Egypt
| | - Ziad A Elsayed
- Chemistry & Physics Department, Faculty of Science, Cairo University 12613 Egypt
| | - Aisha Edrees
- Biophysics Department, Faculty of Science, Cairo University 12613 Egypt
| | - Engy Shams-Eldin
- Special Food and Nutrition Department, Food Technology Research Institute, Agriculture Research Center Giza Egypt
| | - Ahmed Esmail Shalan
- Central Metallurgical Research and Development Institute (CMRDI) P.O. Box 87, Helwan Cairo 11421 Egypt
- BCMaterials-Basque Center for Materials, Applications and Nanostructures Martina Casiano, UPV/EHU Science Park, Barrio Sarriena s/n Leioa 48940 Spain
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43
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Chen F, Li S, Zhong G, Liu Y. Properties of novel chitosan incorporated with hexahydro-β-acids edible films and its effect on shelf life of pork. J Food Sci 2020; 85:947-955. [PMID: 32237089 DOI: 10.1111/1750-3841.15093] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 02/06/2020] [Accepted: 02/09/2020] [Indexed: 12/24/2022]
Abstract
Edible packaging films have been widely studied because of its safety, green, and effective characteristics. In this paper, chitosan (CH) edible films containing hexahydro-β-acids (HBA) were prepared, and its physical and mechanical properties, bioactivity, and their impact on the shelf life of pork were investigated. The infrared spectra indicated that the molecular interaction between CH and HBA was observed. Scanning electron microscopy was used to analyze the surface morphology of the film, and light transmittance analysis displayed that the addition of HBA enhanced the film's UV blocking performance. Compared to the CH film, the tensile strength of CH-HBA film increased to 29.19 ± 0.45 MPa, and the scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) reached 1.40 ± 0.01 mg rutin/cm2 of the film. The antibacterial activity of the CH-HBA film on Escherichia coli (44825) and Staphylococcus aureus (26001) showed that the CH-HBA film is a feasible antibacterial package. Furthermore, compared to pork packaged in CH and polyethylene films, fresh pork packaged with CH-HBA films displayed prolongation of shelf life due to reduction in microbial proliferation, thiobarbituric values, pH, and total volatile base nitrogen contents during storage at 4 °C for 16 days. The freshness of pork was prolonged by 7-8 days when the dosage of HBA was increased to 0.3% from 0.1% (w/v). These results revealed that the CH-HBA film can effectively extend the shelf life of pork. PRACTICAL APPLICATION: This study effectively prolonged the shelf life of pork. A chitosan-edible film combined with hexahydro-β-acids has a potential application value in replacing traditional packaged fresh meat.
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Affiliation(s)
- Fengxia Chen
- College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, 830046, China
| | - Shuai Li
- College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, 830046, China
| | - Genghui Zhong
- College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, 830046, China
| | - Yumei Liu
- College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, 830046, China
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44
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Controlled size green synthesis of bioactive silver nanoparticles assisted by chitosan and its derivatives and their application in biofilm preparation. Carbohydr Polym 2020; 236:116063. [PMID: 32172878 DOI: 10.1016/j.carbpol.2020.116063] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 02/20/2020] [Accepted: 02/22/2020] [Indexed: 12/30/2022]
Abstract
The aim of this work was to explore the effect of various molecular weight (Mw) chitosan depolymerization products (CDP) on the silver nanoparticles (AgNPs) and chitosan/AgNPs blend films production. Produced AgNPs, stable during 30 days in a colloïdal form, were characterized in terms of UV-vis, transmission electron microscopy (TEM), dynamic light scattering (DLS) and fourier transform infrared spectroscopy (FTIR) analyses. AgNPs displayed interesting antibacterial and antioxidant properties that were affected by the physicochemical properties of used chitosans. Interestingly, CDP may be used for the preparation of bioactive and stable AgNPs. Additionally, chitosan/AgNPs blend films were prepared and characterized in terms of physiochemical and biological properties. As compared to the chitosan film, various properties were enhanced in the chitosan/AgNPs blend films, including light barrier, opacity, elongation at break, as well as bioactivities, thus suggesting that films could be used as novel alternative food packaging applications.
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45
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Dai W, Ruan C, Sun Y, Gao X, Liang J. Controlled release and antioxidant activity of chitosan and β-lactoglobulin complex nanoparticles loaded with epigallocatechin gallate. Colloids Surf B Biointerfaces 2020; 188:110802. [PMID: 31958618 DOI: 10.1016/j.colsurfb.2020.110802] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 12/23/2019] [Accepted: 01/14/2020] [Indexed: 11/25/2022]
Abstract
In order to investigate the influence of different embedding methods on the properties and function of polyphenols, the Epigallocatechin gallate (EGCG) loaded chitosan nanoparticles prepared with or without β-lactoglobulin (β-Lg) were obtained by ionic cross linking method. The average particle sizes of EGCG loaded chitosan nanoparticles (EGCG-CS NPs) decreased from 190 nm to 157 nm after adding with β-Lg, whereas the encapsulation efficiency (EE) increased from 59.79 % to 76.29 %. The results of transmission electron microscopy (TEM) showed that the obtained nanoparticles had obvious core-shell structure. The results of simulated gastrointestinal digestion showed that the release rate of EGCG in CS/β-Lg NPs was much lower than that of CS-NPs. Compared with free EGCG, the DPPH and FRAP assay showed that EGCG-CS NPs and EGCG-CS/β-Lg NPs had slow-controlled antioxidant activity. Meanwhile, the study of cellular antioxidant activity (CAA) showed that the EC50 values of EGCG-CS NPs and EGCG-CS/β-Lg NPs were decreased by 8.56 % and 18.35 %, respectively.
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Affiliation(s)
- Wenzhong Dai
- State Key Laboratory of Tea Plant Biology and Utilization / International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and and Technology, Anhui Agricultural University, China
| | - Chengcheng Ruan
- State Key Laboratory of Tea Plant Biology and Utilization / International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and and Technology, Anhui Agricultural University, China
| | - Yue Sun
- State Key Laboratory of Tea Plant Biology and Utilization / International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and and Technology, Anhui Agricultural University, China
| | - Xueling Gao
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and and Technology, Anhui Agricultural University, China
| | - Jin Liang
- State Key Laboratory of Tea Plant Biology and Utilization / International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and and Technology, Anhui Agricultural University, China.
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46
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Wang S, Xia P, Wang S, Liang J, Sun Y, Yue P, Gao X. Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.06.004] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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47
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Melo PE, Silva APM, Marques FP, Ribeiro PR, Souza Filho MDSM, Brito ES, Lima JR, Azeredo HM. Antioxidant films from mango kernel components. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.061] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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48
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Dash KK, Ali NA, Das D, Mohanta D. Thorough evaluation of sweet potato starch and lemon-waste pectin based-edible films with nano-titania inclusions for food packaging applications. Int J Biol Macromol 2019; 139:449-458. [DOI: 10.1016/j.ijbiomac.2019.07.193] [Citation(s) in RCA: 94] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2019] [Revised: 07/21/2019] [Accepted: 07/28/2019] [Indexed: 11/27/2022]
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Effect of protein aggregates on properties and structure of rice bran protein-based film at different pH. Journal of Food Science and Technology 2019; 56:5116-5127. [PMID: 31741536 DOI: 10.1007/s13197-019-03984-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/04/2019] [Accepted: 07/24/2019] [Indexed: 10/26/2022]
Abstract
Rice bran protein (RBP) aggregates were prepared by heating of RBP solution at 90 °C for 4 h at pH 2, 7, or 11 and used for preparing of packaging films. The structure and properties of RBP aggregates and RBP-based films were characterized with sodium dodecyl sulfate-polyacrylamide gel electrophoresis, transmission electron microscopy, scanning electron microscope, differential scanning calorimetry, Fourier transform infrared spectroscopy and circular dichroism. The results showed formation of fibrillar, globular, and large molecular protein aggregates during the heating at pH 2, 7 and 11. The heat-aggregated RBP-based films exhibited lower opacity, moisture content, water solubility, and water vapor permeability than those of untreated RBP-based films. Also, improved mechanical and thermal properties were found for the heat-aggregated RBP-based films. In addition, the heat-aggregated RBP-based film at pH 11 showed homogenous and smooth surface as well as compact appearance compared with the untreated RBP-based films or heat-aggregated RBP-based film at pH 2 or 7. Furthermore, the secondary structure of heat-aggregated RBP film exhibited an increase in β-sheet content and molecular interactions through non-covalent bonds. The obtained results indicated that formation of protein aggregates could improve physical, mechanical, and thermal properties of RBP-based film, especially at pH 11.
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50
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Preparation and antioxidant activity of sodium alginate and carboxymethyl cellulose edible films with epigallocatechin gallate. Int J Biol Macromol 2019; 134:1038-1044. [DOI: 10.1016/j.ijbiomac.2019.05.143] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 05/12/2019] [Accepted: 05/21/2019] [Indexed: 12/11/2022]
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