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Zhong C, Nidetzky B. Bottom-Up Synthesized Glucan Materials: Opportunities from Applied Biocatalysis. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024; 36:e2400436. [PMID: 38514194 DOI: 10.1002/adma.202400436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 03/05/2024] [Indexed: 03/23/2024]
Abstract
Linear d-glucans are natural polysaccharides of simple chemical structure. They are comprised of d-glucosyl units linked by a single type of glycosidic bond. Noncovalent interactions within, and between, the d-glucan chains give rise to a broad variety of macromolecular nanostructures that can assemble into crystalline-organized materials of tunable morphology. Structure design and functionalization of d-glucans for diverse material applications largely relies on top-down processing and chemical derivatization of naturally derived starting materials. The top-down approach encounters critical limitations in efficiency, selectivity, and flexibility. Bottom-up approaches of d-glucan synthesis offer different, and often more precise, ways of polymer structure control and provide means of functional diversification widely inaccessible to top-down routes of polysaccharide material processing. Here the natural and engineered enzymes (glycosyltransferases, glycoside hydrolases and phosphorylases, glycosynthases) for d-glucan polymerization are described and the use of applied biocatalysis for the bottom-up assembly of specific d-glucan structures is shown. Advanced material applications of the resulting polymeric products are further shown and their important role in the development of sustainable macromolecular materials in a bio-based circular economy is discussed.
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Affiliation(s)
- Chao Zhong
- Institute of Biotechnology and Biochemical Engineering, Graz University of Technology, NAWI Graz, Petersgasse 12, Graz, 8010, Austria
| | - Bernd Nidetzky
- Institute of Biotechnology and Biochemical Engineering, Graz University of Technology, NAWI Graz, Petersgasse 12, Graz, 8010, Austria
- Austrian Centre of Industrial Biotechnology (acib), Krenngasse 37, Graz, 8010, Austria
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2
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Bhat ZF, Bhat HF, Manzoor M, Abdi G, Aadil RM, Hassoun A, Aït-Kaddour A. Enhancing the lipid stability of foods of animal origin using edible packaging systems. Food Chem X 2024; 21:101185. [PMID: 38384687 PMCID: PMC10879673 DOI: 10.1016/j.fochx.2024.101185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 12/28/2023] [Accepted: 02/02/2024] [Indexed: 02/23/2024] Open
Abstract
Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxidant molecules from side-streams, waste, and agricultural by-products. Studies have evaluated previously undocumented film materials and novel bioactive molecules as additives for edible packaging for animal-derived foods. However, none of the studies is specifically focused on evaluating the packaging systems available for enhancing lipid stability. This paper thoroughly examines and discusses the application of edible packaging containing novel antioxidant molecules for controlling the lipid oxidation of animal-derived foods. The paper analyses and interprets the main findings of the recently published research papers. The materials and active principles used for enhancing lipid stability have been summarised and the underlying mechanisms discussed in detail. Studies should aim at using cheaper and readily available natural ingredients in future for the production of affordable packaging systems.
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Affiliation(s)
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUAST-K, Srinagar, India
| | - Mehnaza Manzoor
- Fermentation and Microbial Biotechnology Division, CSIR-IIIM, India
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, 75169, Iran
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
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3
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Palanisamy S, Selvaraju GD, Selvakesavan RK, Venkatachalam S, Bharathi D, Lee J. Unlocking sustainable solutions: Nanocellulose innovations for enhancing the shelf life of fruits and vegetables - A comprehensive review. Int J Biol Macromol 2024; 261:129592. [PMID: 38272412 DOI: 10.1016/j.ijbiomac.2024.129592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 01/11/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024]
Abstract
Regarding food security and waste reduction, preserving fruits and vegetables is a vital problem. This comprehensive study examines the innovative potential of coatings and packaging made of nanocellulose to extend the shelf life of perishable foods. The distinctive merits of nanocellulose, which is prepared from renewable sources, include exceptional gas barrier performance, moisture retention, and antibacterial activity. As a result of these merits, it is a good option for reducing food spoilage factors such as oxidation, desiccation, and microbiological contamination. Nanocellulose not only enhances food preservation but also complies with industry-wide environmental objectives. This review explores the many facets of nanocellulose technology, from its essential characteristics to its use in the preservation of fruits and vegetables. Furthermore, it deals with vital issues including scalability, cost-effectiveness, and regulatory constraints. While the use of nanocellulose in food preservation offers fascinating potential, it also wants to be cautiously careful to assure affordability, effectiveness, and safety. To fully use the potential of nanocellulose and advance the sustainability plan in the food business, collaboration between scientists, regulatory bodies, and industry stakeholders is important as we stand on the cusp of a revolutionary era in food preservation.
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Affiliation(s)
- Senthilkumar Palanisamy
- School of Biotechnology, Dr. G R Damodaran College of Science, Coimbatore, Tamilnadu, India.
| | - Gayathri Devi Selvaraju
- Department of Biotechnology, KIT - Kalaignarkarunanidhi Institute of Technology, Coimbatore, Tamil Nadu, India
| | | | | | - Devaraj Bharathi
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan 38541, Republic of Korea.
| | - Jintae Lee
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan 38541, Republic of Korea
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4
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Xu Y, Wu Z, Li A, Chen N, Rao J, Zeng Q. Nanocellulose Composite Films in Food Packaging Materials: A Review. Polymers (Basel) 2024; 16:423. [PMID: 38337312 DOI: 10.3390/polym16030423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 01/24/2024] [Accepted: 01/27/2024] [Indexed: 02/12/2024] Open
Abstract
Owing to the environmental pollution caused by petroleum-based packaging materials, there is an imminent need to develop novel food packaging materials. Nanocellulose, which is a one-dimensional structure, has excellent physical and chemical properties, such as renewability, degradability, sound mechanical properties, and good biocompatibility, indicating promising applications in modern industry, particularly in food packaging. This article introduces nanocellulose, followed by its extraction methods and the preparation of relevant composite films. Meanwhile, the performances of nanocellulose composite films in improving the mechanical, barrier (oxygen, water vapor, ultraviolet) and thermal properties of food packaging materials and the development of biodegradable or edible packaging materials in the food industry are elaborated. In addition, the excellent performances of nanocellulose composites for the packaging and preservation of various food categories are outlined. This study provides a theoretical framework for the development and utilization of nanocellulose composite films in the food packaging industry.
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Affiliation(s)
- Yanting Xu
- Postgraduate Department, Minjiang University, No. 200, Xiyuangong Road, Fuzhou 350108, China
| | - Zhenzeng Wu
- The College of Ecology and Resource Engineering, Wuyi University, No. 16, Wuyi Avenue, Wuyishan 354300, China
| | - Ao Li
- College of Material Engineering, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China
| | - Nairong Chen
- College of Material Engineering, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China
| | - Jiuping Rao
- College of Material Engineering, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China
| | - Qinzhi Zeng
- College of Material Engineering, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China
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5
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Bian L, Fu J, Chang T, Zhang C, Zhang C. Study of alkali-soluble curdlan/bacterial cellulose/cinnamon essential oil blend films with enhanced mechanical properties. Int J Biol Macromol 2023; 253:127332. [PMID: 37820912 DOI: 10.1016/j.ijbiomac.2023.127332] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 10/05/2023] [Accepted: 10/07/2023] [Indexed: 10/13/2023]
Abstract
In response to the growing demand for biodegraded film with high mechanical properties for complex preservation application scenarios, we developed a curdlan (CD) blended films with exceptional mechanical strength through an alkali dissolution method. Notably, the alkali-soluble CD film exhibited five-fold increase in tensile strength (TS) when compared to its water-soluble counterpart. Furthermore, the inclusion of 2 % bacterial cellulose (BC) resulted in a significant 41.1 % augmentation of the film's TS. Thermal stability improvements were observed through differential scanning calorimetry (DSC) analysis and thermogravimetric analysis (TGA). X-ray diffraction (XRD) and Fourier-transform infrared spectroscopy (FTIR) results provided insights into alterations in film crystallinity and intermolecular interactions. Specifically, the incorporation of 10 % CEO led to an additional improvement in TS. Our experimental investigations involving the packaging of chilled fresh meat with these blended films unveiled their capacity to effectively inhibit microorganism growth, maintain meat color stability, delay protein decomposition and fat oxidation, and extend the storage time up to 9 days. Our study offers a promising solution for food packaging, emphasizing the development of a high-strength degradable CD/BC/CEO blended film, which holds potential for extending the shelf life of food products.
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Affiliation(s)
- Luyao Bian
- Laboratory of Food Industrial Enzyme Technology, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jingchao Fu
- Laboratory of Food Industrial Enzyme Technology, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Tingting Chang
- Laboratory of Food Industrial Enzyme Technology, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chuang Zhang
- Laboratory of Food Industrial Enzyme Technology, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chong Zhang
- Laboratory of Food Industrial Enzyme Technology, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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6
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Liu W, Kang S, Xue J, Chen S, Yang W, Yan B, Liu D. Self-assembled carboxymethyl chitosan/zinc alginate composite film with excellent water resistant and antimicrobial properties for chilled meat preservation. Int J Biol Macromol 2023; 247:125752. [PMID: 37429349 DOI: 10.1016/j.ijbiomac.2023.125752] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 06/17/2023] [Accepted: 07/07/2023] [Indexed: 07/12/2023]
Abstract
A major way to reduce meat waste is to extend the shelf life of chilled meat with appropriate packaging. However, most of the packaging film cannot keep meat fresh because of its poor antibacterial and water resistance performance. In this paper, a composite film for chilled meat packaging was synthesized by simple self-assembly of zinc ions with chelating carboxyl groups. Introducing zinc ions into the composite system endows excellent water resistance and antibacterial properties to the film, which are demonstrated by the water vapor permeability and Escherichia coli and Staphylococcus aureus antibacterial tests. The as-prepared composite film also showed enhanced mechanical properties due to the formation of chelation bonds between zinc ions and carboxyl groups. Moreover, the chilled meat preservation test demonstrated the as-prepared composite film can significantly extend the shelf life of pork by five days, indicating its outstanding freshness preservation property. This work demonstrated a facile method to synthesize water-resistant and antimicrobial composite film, which can appear as an effective packaging material for chilled meat and offer a new idea to solve its short shelf-life problem.
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Affiliation(s)
- Wenlong Liu
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; School of Mechanical Engineering, Chengdu University, Chengdu 610106, China
| | - Shuai Kang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; School of Mechanical Engineering, Chengdu University, Chengdu 610106, China
| | - Ji Xue
- School of Mechanical Engineering, Chengdu University, Chengdu 610106, China
| | - Sheng Chen
- National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Wenshuai Yang
- Department of Chemical and Materials Engineering, University of Alberta, Edmonton T6G 1H9, Alberta, Canada; Zhongyuan Critical Metals Laboratory, Zhengzhou University, Zhengzhou 450001, Henan, China.
| | - Bin Yan
- National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
| | - Dayu Liu
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.
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7
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Dirpan A, Ainani AF, Djalal M. A Review on Biopolymer-Based Biodegradable Film for Food Packaging: Trends over the Last Decade and Future Research. Polymers (Basel) 2023; 15:2781. [PMID: 37447428 DOI: 10.3390/polym15132781] [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: 05/25/2023] [Revised: 06/19/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
In recent years, much attention has been paid to the use of biopolymers as food packaging materials due to their important characteristics and properties. These include non-toxicity, ease of availability, biocompatibility, and biodegradability, indicating their potential as an alternative to conventional plastic packaging that has long been under environmental scrutiny. Given the current focus on sustainable development, it is imperative to develop studies on biopolymers as eco-friendly and sustainable food packaging materials. Therefore, the aim of this review is to explore trends and characteristics of biopolymer-based biodegradable films for food packaging, analyze the contribution of various journals and cooperation between countries, highlight the most influential authors and articles, and provide an overview of the social, environmental, and economic aspects of biodegradable films for food packaging. To achieve this goal, a bibliometric analysis and systematic review based on the PRISMA method were conducted. Relevant articles were carefully selected from the Scopus database. A bibliometric analysis was also conducted to discuss holistically, comprehensively, and objectively biodegradable films for food packaging. An increasing interest was found in this study, especially in the last 3 years with Brazil and China leading the number of papers on biodegradable films for food packaging, which were responsible for 20.4% and 12.5% of the published papers, respectively. The results of the keyword analysis based on the period revealed that the addition of bioactive compounds into packaging films is very promising because it can increase the quality and safety of packaged food. These results reveal that biodegradable films demonstrate a positive and promising trend as food packaging materials that are environmentally friendly and promote sustainability.
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Affiliation(s)
- Andi Dirpan
- Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar 90245, Indonesia
- Center of Excellence in Science and Technology on Food Product Diversification, Makassar 90245, Indonesia
| | - Andi Fadiah Ainani
- Research Group for Post-Harvest Technology and Biotechnology, Makassar 90245, Indonesia
| | - Muspirah Djalal
- Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar 90245, Indonesia
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8
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Improving properties of curdlan/nanocellulose blended film via optimizing drying temperature. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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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: 10] [Impact Index Per Article: 10.0] [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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10
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Siddiqui SA, Zannou O, Bahmid NA, Fidan H, Alamou AF, Nagdalian АА, Hassoun A, Fernando I, Ibrahim SA, Arsyad M. Consumer behavior towards nanopackaging - A new trend in the food industry. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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11
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Xiao L, Kang S, Lapu M, Jiang P, Wang X, Liu D, Li J, Liu M. Preparation and characterization of chitosan/pullulan film loading carvacrol for targeted antibacterial packaging of chilled meat. Int J Biol Macromol 2022; 211:140-149. [PMID: 35561855 DOI: 10.1016/j.ijbiomac.2022.05.044] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 05/02/2022] [Accepted: 05/06/2022] [Indexed: 01/13/2023]
Abstract
In this research, the common microorganisms in chilled meat were used as the targeted antibacterial objects. Chitosan, pullulan, and carvacrol were chosen to prepare the edible antibacterial film. The effects of different concentrations of carvacrol on the microstructure, physical properties and antibacterial properties of the films were investigated. The results showed that the antibacterial activity of chitosan/pullulan film (CS/PU) was unsatisfactory, when carvacrol was added, the antibacterial activity of the chitosan/pullulan/carvacrol film (CS/PU/CAR) improved significantly (p < 0.05), and the water vapor permeability (WVP) of the CS/PU/CAR decreased significantly (p < 0.05). When the carvacrol concentration was higher than 1.25% (w/v), the tensile strength and percentage elongation at break of the CS/PU/CAR increased significantly (p < 0.05), and the CS/PU/CAR exhibited satisfying antibacterial activity against the common bacteria in chilled meat such as Pseudomonas fluorescens, Listeria monocytogenes, Escherichia coli, Pseudomonas putida, Enterobacter cloacae, and Staphylococcus aureus. Finally, the CS/PU/CAR film was applied to the preservation of chilled goat meat and extended the shelf life of goat meat to more than 15 days. These results suggested that the targeted CS/PU/CAR film can be used as biodegradable films for the active packaging of chilled meat.
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Affiliation(s)
- Longquan Xiao
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China; School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Shuai Kang
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Molazi Lapu
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Peng Jiang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China
| | - Xinhui Wang
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, Sichuan, China
| | - Dayu Liu
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jing Li
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
| | - Mingxue Liu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China.
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12
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Zhou L, Fu J, Bian L, Chang T, Zhang C. Preparation of a novel curdlan/bacterial cellulose/cinnamon essential oil blending film for food packaging application. Int J Biol Macromol 2022; 212:211-219. [PMID: 35609836 DOI: 10.1016/j.ijbiomac.2022.05.137] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 05/11/2022] [Accepted: 05/19/2022] [Indexed: 11/05/2022]
Abstract
With the increasing attention to food preservation and environmental safety, there is great pressing demand to explore novel edible and environment-friendly food packaging films. In the present study, a new kind natural curdlan (CD) film was developed with the addition of bacterial cellulose (BC) and cinnamon essential oil (CEO) at 2% and 10% (w/w) amounts, with regard to improve mechanical properties and investigate potential food applications. Our results showed that the tensile strength, the crystallinity and the thermal stability of the CD/BC blending film were improved, while the water vapor permeability, moisture content and the lightness were reduced. Moreover, the CEO addition to the CD/BC film further increased the barrier properties and also mechanical properties. The results of FTIR and XRD were applied for analyzing the potential interactions of the film matrix. Finally, addition of CEO endowed the blending films with good antibacterial activity and antioxidant capacity, which could effectively inhibit the bacterial growth and the lipid oxidation of chilled chicken during the preservative period. Thus, this work demonstrates that the novel CD/BC/CEO blending film with improved mechanical and barrier properties can be of great potential for developing food packaging material for promising applications.
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Affiliation(s)
- Libang Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jingchao Fu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Luyao Bian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Tingting Chang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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13
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Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.024] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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14
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Sobhan A, Muthukumarappan K, Wei L. A biopolymer-based pH indicator film for visually monitoring beef and fish spoilage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101523] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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15
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Caseiro C, Dias JNR, de Andrade Fontes CMG, Bule P. From Cancer Therapy to Winemaking: The Molecular Structure and Applications of β-Glucans and β-1, 3-Glucanases. Int J Mol Sci 2022; 23:ijms23063156. [PMID: 35328577 PMCID: PMC8949617 DOI: 10.3390/ijms23063156] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/11/2022] [Accepted: 03/11/2022] [Indexed: 02/04/2023] Open
Abstract
β-glucans are a diverse group of polysaccharides composed of β-1,3 or β-(1,3-1,4) linked glucose monomers. They are mainly synthesized by fungi, plants, seaweed and bacteria, where they carry out structural, protective and energy storage roles. Because of their unique physicochemical properties, they have important applications in several industrial, biomedical and biotechnological processes. β-glucans are also major bioactive molecules with marked immunomodulatory and metabolic properties. As such, they have been the focus of many studies attesting to their ability to, among other roles, fight cancer, reduce the risk of cardiovascular diseases and control diabetes. The physicochemical and functional profiles of β-glucans are deeply influenced by their molecular structure. This structure governs β-glucan interaction with multiple β-glucan binding proteins, triggering myriad biological responses. It is then imperative to understand the structural properties of β-glucans to fully reveal their biological roles and potential applications. The deconstruction of β-glucans is a result of β-glucanase activity. In addition to being invaluable tools for the study of β-glucans, these enzymes have applications in numerous biotechnological and industrial processes, both alone and in conjunction with their natural substrates. Here, we review potential applications for β-glucans and β-glucanases, and explore how their functionalities are dictated by their structure.
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Affiliation(s)
- Catarina Caseiro
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal; (C.C.); (J.N.R.D.)
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
| | - Joana Nunes Ribeiro Dias
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal; (C.C.); (J.N.R.D.)
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
| | | | - Pedro Bule
- CIISA—Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, 1300-477 Lisbon, Portugal; (C.C.); (J.N.R.D.)
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
- Correspondence:
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Ozawa I, Kawashima H, Kijima M. Chemically induced strengthening of curdlan alkylcarbamate thermoplastics. J Appl Polym Sci 2022. [DOI: 10.1002/app.51547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Itsuki Ozawa
- Master's Program in Materials Science, Graduate School of Pure and Applied Sciences University of Tsukuba Tsukuba Japan
| | - Hidehisa Kawashima
- Department of Materials Science, Faculty of Pure and Applied Sciences University of Tsukuba Tsukuba Japan
| | - Masashi Kijima
- Department of Materials Science, Faculty of Pure and Applied Sciences University of Tsukuba Tsukuba Japan
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Chaudhari V, Buttar HS, Bagwe-Parab S, Tuli HS, Vora A, Kaur G. Therapeutic and Industrial Applications of Curdlan With Overview on Its Recent Patents. Front Nutr 2021; 8:646988. [PMID: 34262922 PMCID: PMC8273257 DOI: 10.3389/fnut.2021.646988] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Accepted: 05/27/2021] [Indexed: 01/01/2023] Open
Abstract
Curdlan is an exopolysaccharide, which is composed of glucose linked with β-(1,3)-glycosidic bond and is produced by bacteria, such as Alcaligenes spp., Agrobacterium spp., Paenibacillus spp., Rhizobium spp., Saccharomyces cerevisiae, Candida spp., and fungal sources like Aureobasidium pullulan, Poria cocos, etc. Curdlan has been utilized in the food and pharmaceutical industries for its prebiotic, viscosifying, and water-holding properties for decades. Recently, the usefulness of curdlan has been further explored by the pharmaceutical industry for its potential therapeutic applications. Curdlan has exhibited immunoregulatory and antitumor activity in preclinical settings. It was observed that curdlan can prevent the proliferation of malarial merozoites in vivo; therefore, it may be considered as a promising therapy for the treatment of end-stage malaria. In addition, curdlan has demonstrated potent antiviral effects against human immunodeficiency virus (HIV) and Aedes aegypti virus. It has been suggested that the virucidal properties of curdlans should be extended further for other deadly viruses, such as severe acute respiratory syndrome (SARS), Middle East respiratory syndrome (MERS), and the current severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2/COVID-19). The prebiotic property of curdlan would confer beneficial effects on the host by promoting the growth of healthy microbiota in the gut and consequently help to reduce gastrointestinal disorders. Therefore, curdlan can be employed in the manufacture of prebiotics for the management of various gastrointestinal dysbiosis problems. Studies on the mechanism of action of curdlan-induced suppression in microbial and tumor cells at the cellular and molecular levels would not only enhance our understanding regarding the therapeutic effectiveness of curdlan but also help in the discovery of new drugs and dietary supplements. The primary focus of this review is to highlight the therapeutic interventions of curdlan as an anticancer, anti-malaria, antiviral, and antibacterial agent in humans. In addition, our review provides the latest information about the chemistry and biosynthesis of curdlan and its applications for making novel dairy products, functional foods, and nutraceuticals and also details about the recent patents of curdlan and its derivatives.
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Affiliation(s)
- Vinay Chaudhari
- Shobhaben Pratapbhai Patel School of Pharmacy and Technology Management, Shri Vile Parle Kelavani Mandal's Narsee Monjee Institute of Management Studies, Mumbai, India
| | - Harpal Singh Buttar
- Department of Pathology and Laboratory Medicine, Faculty of Medicine, University of Ottawa, Ottawa, ON, Canada
| | - Siddhi Bagwe-Parab
- Shobhaben Pratapbhai Patel School of Pharmacy and Technology Management, Shri Vile Parle Kelavani Mandal's Narsee Monjee Institute of Management Studies, Mumbai, India
| | - Hardeep Singh Tuli
- Department of Biotechnology, Maharishi Markandeshwar (Deemed to be University), Mullana, India
| | - Amisha Vora
- Shobhaben Pratapbhai Patel School of Pharmacy and Technology Management, Shri Vile Parle Kelavani Mandal's Narsee Monjee Institute of Management Studies, Mumbai, India
| | - Ginpreet Kaur
- Shobhaben Pratapbhai Patel School of Pharmacy and Technology Management, Shri Vile Parle Kelavani Mandal's Narsee Monjee Institute of Management Studies, Mumbai, India
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Sobhan A, Muthukumarappan K, Wei L, Zhou R, Tummala H. Development of a polylactic acid-coated nanocellulose/chitosan-based film indicator for real-time monitoring of beef spoilage. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2021; 13:2612-2623. [PMID: 34032233 DOI: 10.1039/d1ay00365h] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Food safety is one of the biggest challenges in global markets. There is a critical need to develop a simple, affordable, and environmentally friendly color indicator that can quickly and conveniently monitor and indicate the quality of packaged food products in the home, supermarkets, shops, etc. This study aimed to develop a nanocellulose/chitosan-based film coated with polylactic acid (PLA) to monitor beef spoilage in real-time. This film named PLA/NCM was fabricated by casting a suspension of a nanocellulose/chitosan mixture doped with methyl red, followed by a coating of PLA on the film surface. The film displayed a visible color change in response to different pH buffer solutions (2-10). The PLA/NCM film was applied to monitor the spoilage of beef under a refrigeration condition of 4 °C and showed an apparent color change after 5 days as a threshold for beef spoilage. The color modulation of the PLA/NCM films was processed each time via a colorimetric device and revealed substantial color difference values (ΔE) after 5 days of beef spoilage. The total viable microbial counts (TVC) and pH of the beef sample were determined, and the findings showed that the TVC and pH increased simultaneously during the beef spoilage. Although further research is necessary, the PLA/NCM film has the potential to be a color indicator for application in both smart food packaging and real-time monitoring of spoilage of beef and other meat products.
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Affiliation(s)
- Abdus Sobhan
- Department of Agricultural & Biosystems Engineering, South Dakota State University, 1400 North Campus Drive, Brookings, South Dakota 57007, USA.
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