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Vo TS, Chit PP, Nguyen VH, Hoang T, Lwin KM, Vo TTBC, Jeon B, Han S, Lee J, Park Y, Kim K. A comprehensive review of chitosan-based functional materials: From history to specific applications. Int J Biol Macromol 2024:136243. [PMID: 39393718 DOI: 10.1016/j.ijbiomac.2024.136243] [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: 07/01/2024] [Revised: 09/08/2024] [Accepted: 09/30/2024] [Indexed: 10/13/2024]
Abstract
Chitosan (CTS), a natural biopolymer derived from chitin, has garnered significant attention owing to its potential chemical, biological, and physical properties, such as biocompatibility, bioactivity, and biosafety. This comprehensive review traces the historical development of CTS-based materials and delves into their specific applications across various fields. The study highlights the evolution of CTS from its initial discovery to its current state, emphasizing key milestones and technological advancements that have expanded its utility. Despite the extensive research, the synthesis and functionalization of CTS to achieve desired properties for targeted applications remain a challenge. This review addresses current problems such as the scalability of production, consistency in quality, and the environmental impact of extraction and modification processes. Additionally, it explores the novel applications of CTS-based materials in biomedicine, agriculture, environmental protection, and food industry, showcasing innovative solutions and future potentials. By providing a detailed analysis of the current state of CTS research and identifying gaps in knowledge, this review offers a valuable resource for researchers and industry professionals. The novelty of this work lies in its holistic approach, combining historical context with a forward-looking perspective on emerging trends and potential breakthroughs in the field of CTS-based functional materials. Therefore, this review will be helpful for readers by summarizing recent advances and discussing prospects in CTS-based functional materials.
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Affiliation(s)
- Thi Sinh Vo
- School of Mechanical Engineering, Sungkyunkwan University, Suwon 16419, South Korea.
| | - Pyone Pyone Chit
- School of Mechanical Engineering, Sungkyunkwan University, Suwon 16419, South Korea.
| | - Vu Hoang Nguyen
- Department of Mechanical and Aerospace Engineering, Monash University, Clayton, VIC, 3800, Australia.
| | - Trung Hoang
- Department of Biophysics, Sungkyunkwan University, Suwon, 16419, South Korea; Institute of Quantum Biophysics, Sungkyunkwan University, Suwon, 16419, South Korea.
| | - Khin Moe Lwin
- School of Mechanical Engineering, Sungkyunkwan University, Suwon 16419, South Korea.
| | - Tran Thi Bich Chau Vo
- Faculty of Industrial Management, College of Engineering, Can Tho University, Can Tho 900000, Viet Nam.
| | - Byounghyun Jeon
- School of Mechanical Engineering, Sungkyunkwan University, Suwon 16419, South Korea.
| | - Soobean Han
- School of Mechanical Engineering, Sungkyunkwan University, Suwon 16419, South Korea.
| | - Jaehan Lee
- School of Mechanical Engineering, Sungkyunkwan University, Suwon 16419, South Korea.
| | - Yunjeong Park
- Department of Electrical Engineering and Computer Sciences, University of California, Berkeley, Berkeley, California 94709, United States.
| | - Kyunghoon Kim
- School of Mechanical Engineering, Sungkyunkwan University, Suwon 16419, South Korea.
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2
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Bertrand M, Simonin S, Bach B. Applications of chitosan in the agri-food sector: A review. Carbohydr Res 2024; 543:109219. [PMID: 39047500 DOI: 10.1016/j.carres.2024.109219] [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: 05/22/2024] [Revised: 07/12/2024] [Accepted: 07/18/2024] [Indexed: 07/27/2024]
Abstract
Chitosan is a natural and renewable polysaccharide that can form biopolymers. It is derived from the deacetylation of chitin mainly from crustaceans' shells, but also from fungi and insects. Thanks to unique characteristics such as antimicrobial effects, antioxidant properties or film forming capacities, it has triggered an important amount of research in the last decade about possible applications in industrial fields. The main application field of chitosan is the food industry where it can be used for preservation purposes and shelf-life improvement for fresh food products such as fruits or meat. For beverages, it is used for clarification and fining as well as elimination of spoilage flora in beverages like fruit juices or wine. And in agriculture, it can be used as a plant protection product through different mechanisms like the elicitation of plant defences. The mechanisms of action of chitosan on microorganisms are multiple and complex but revolve mostly around the disturbance of microorganisms' membranes and cell walls resulting in the leakage of cell material. The use of chitosan is still minor but is promising in finding environmentally friendly alternatives to synthetic chemicals and plastics. Therefore, its characterization is primordial for the future of sustainable production and preservation processes.
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Affiliation(s)
- Mathilde Bertrand
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260, Nyon, Switzerland.
| | - Scott Simonin
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260, Nyon, Switzerland
| | - Benoit Bach
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260, Nyon, Switzerland
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Kang S, Long J, Park MS, Ji GE, Ju Y, Ku S. Investigating human-derived lactic acid bacteria for alcohol resistance. Microb Cell Fact 2024; 23:118. [PMID: 38659044 PMCID: PMC11040769 DOI: 10.1186/s12934-024-02375-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Accepted: 03/19/2024] [Indexed: 04/26/2024] Open
Abstract
BACKGROUND Excessive alcohol consumption has been consistently linked to serious adverse health effects, particularly affecting the liver. One natural defense against the detrimental impacts of alcohol is provided by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH), which detoxify harmful alcohol metabolites. Recent studies have shown that certain probiotic strains, notably Lactobacillus spp., possess alcohol resistance and can produce these critical enzymes. Incorporating these probiotics into alcoholic beverages represents a pioneering approach that can potentially mitigate the negative health effects of alcohol while meeting evolving consumer preferences for functional and health-centric products. RESULTS Five lactic acid bacteria (LAB) isolates were identified: Lactobacillus paracasei Alc1, Lacticaseibacillus rhamnosus AA, Pediococcus acidilactici Alc3, Lactobacillus paracasei Alc4, and Pediococcus acidilactici Alc5. Assessment of their alcohol tolerance, safety, adhesion ability, and immunomodulatory effects identified L. rhamnosus AA as the most promising alcohol-tolerant probiotic strain. This strain also showed high production of ADH and ALDH. Whole genome sequencing analysis revealed that the L. rhamnosus AA genome contained both the adh (encoding for ADH) and the adhE (encoding for ALDH) genes. CONCLUSIONS L. rhamnosus AA, a novel probiotic candidate, showed notable alcohol resistance and the capability to produce enzymes essential for alcohol metabolism. This strain is a highly promising candidate for integration into commercial alcoholic beverages upon completion of comprehensive safety and functionality evaluations.
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Affiliation(s)
- Sini Kang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan, Hubei, 430068, China
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul, 08826, South Korea
| | - Jing Long
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan, Hubei, 430068, China
| | - Myeong Soo Park
- Research Center, BIFIDO Co., Ltd, Hongcheon, 25117, South Korea
| | - Geun Eog Ji
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul, 08826, South Korea
| | - Ying Ju
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul, 08826, South Korea.
- Research Center, BIFIDO Co., Ltd, Hongcheon, 25117, South Korea.
| | - Seockmo Ku
- Department of Food Science and Technology, Texas A&M University, College Station, TX, 77843, USA.
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4
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Vicente J, Vladic L, Marquina D, Brezina S, Rauhut D, Benito S. The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans. Foods 2024; 13:987. [PMID: 38611293 PMCID: PMC11011308 DOI: 10.3390/foods13070987] [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: 01/25/2024] [Revised: 03/10/2024] [Accepted: 03/18/2024] [Indexed: 04/14/2024] Open
Abstract
Chitosan exerts a significant influence on various chemical parameters affecting the quality of wine produced using multiple strains of Lachancea thermotolerans. The impact of chitosan on these parameters varies depending on the specific strain studied. We observed that, under the influence of chitosan, the fermentation kinetics accelerated for all examined strains. The formation of lactic acid increased by 41% to 97% across the studied L. thermotolerans strains, depending on the specific strain. This effect also influenced acidity-related parameters such as total acidity, which increased by 28% to 60%, and pH, which experienced a decrease of over 0.5 units. The consumption of malic acid increased by 9% to 20% depending on the specific strain of L. thermotolerans. Nitrogen consumption also rose, as evidenced by all L. thermotolerans strains exhibiting a residual value of Primary Amino Nitrogen (PAN) of below the detection limit, and ammonia consumption increased by 90% to 100%, depending on the strain studied. However, certain parameters such as acetic acid, succinic acid, and glycerol showed contradictory results depending on the strain under investigation. In terms of volatile composition, chitosan supplementation led to increased production of i-butanol by 32% to 65%, 3-methylbutanol by 33% to 63%, and lactic acid ethyl ester by 58% to 91% across all studied strains of L. thermotolerans. Other analyzed aroma compounds exhibited varying changes depending on the specific strain of L. thermotolerans.
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Affiliation(s)
- Javier Vicente
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (D.M.)
| | - Luka Vladic
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Gregor-Mendel-Straße 33, 1180 Vienna, Austria;
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany; (S.B.); (D.R.)
| | - Domingo Marquina
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (D.M.)
| | - Silvia Brezina
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany; (S.B.); (D.R.)
| | - Doris Rauhut
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany; (S.B.); (D.R.)
| | - Santiago Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain
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5
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Lingait D, Rahagude R, Gaharwar SS, Das RS, Verma MG, Srivastava N, Kumar A, Mandavgane S. A review on versatile applications of biomaterial/polycationic chitosan: An insight into the structure-property relationship. Int J Biol Macromol 2024; 257:128676. [PMID: 38096942 DOI: 10.1016/j.ijbiomac.2023.128676] [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: 05/22/2023] [Revised: 11/06/2023] [Accepted: 12/06/2023] [Indexed: 12/19/2023]
Abstract
Chitosan is a versatile and generous biopolymer obtained by alkaline deacetylation of naturally occurring chitin, the second most abundant biopolymer after cellulose. The excellent physicochemical properties of polycationic chitosan are attributed to the presence of varied functional groups such as amino, hydroxyl, and acetamido groups enabling researchers to tailor the structure and properties of chitosan by different methods such as crosslinking, grafting, copolymerization, composites, and molecular imprinting techniques. The prepared derivatives have diverse applications in the food industry, water treatment, cosmetics, pharmaceuticals, agriculture, textiles, and biomedical applications. In this review, numerous applications of chitosan and its derivatives in various fields have been discussed in detail with an insight into their structure-property relationship. This review article concludes and explains the chitosan's biocompatibility and efficiency that has been done so far with future usage and applications as well. Moreover, the possible mechanism of chitosan's activity towards several emerging fields such as energy storage, biodegradable packaging, photocatalysis, biorefinery, and environmental bioremediation are also discussed. Overall, this comprehensive review discusses the science and complete information behind chitosan's wonder function to improve our understanding which is much needful as well as will pave the way towards a sustainable future.
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Affiliation(s)
- Diksha Lingait
- Department of Chemistry, Visvesvaraya National Institute of Technology, Nagpur 440010, India
| | - Rashmi Rahagude
- Department of Chemistry, Visvesvaraya National Institute of Technology, Nagpur 440010, India
| | - Shivali Singh Gaharwar
- Department of Chemistry, Visvesvaraya National Institute of Technology, Nagpur 440010, India
| | - Ranjita S Das
- Department of Chemistry, Visvesvaraya National Institute of Technology, Nagpur 440010, India
| | - Manisha G Verma
- Department of Chemistry, Visvesvaraya National Institute of Technology, Nagpur 440010, India
| | - Nupur Srivastava
- Department of Chemistry, Visvesvaraya National Institute of Technology, Nagpur 440010, India.
| | - Anupama Kumar
- Department of Chemistry, Visvesvaraya National Institute of Technology, Nagpur 440010, India.
| | - Sachin Mandavgane
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur 440010, India
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6
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Fernando SS, Jo C, Mudannayake DC, Jayasena DD. An overview of the potential application of chitosan in meat and meat products. Carbohydr Polym 2024; 324:121477. [PMID: 37985042 DOI: 10.1016/j.carbpol.2023.121477] [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: 08/07/2023] [Revised: 09/24/2023] [Accepted: 10/08/2023] [Indexed: 11/22/2023]
Abstract
Chitosan is considered the second most ubiquitous polysaccharide next to cellulose. It has gained prominence in various industries including biomedicine, textile, pharmaceutical, cosmetic, and notably, the food industry over the last few decades. The polymer's continual attention within the food industry can be attributed to the increasing popularity of greener means of packaging and demand for foods incorporated with natural alternatives instead of synthetic additives. Its antioxidant, antimicrobial, and film-forming abilities reinforced by the polymer's biocompatible, biodegradable, and nontoxic nature have fostered its usage in food packaging and preservation. Microbial activity and lipid oxidation significantly influence the shelf-life of meat, resulting in unfavorable changes in nutritional and sensory properties during storage. In this review, the scientific studies published in recent years regarding potential applications of chitosan in meat products; and their effects on shelf-life extension and sensory properties are discussed. The utilization of chitosan in the form of films, coatings, and additives in meat products has supported the extension of shelf-life while inducing a positive impact on their organoleptic properties. The nature of chitosan and its compatibility with various materials make it an ideal biopolymer to be used in novel arenas of food technology.
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Affiliation(s)
- Sandithi S Fernando
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, South Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, South Korea.
| | - Deshani C Mudannayake
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| | - Dinesh D Jayasena
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
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7
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Shirvani A, Mirzaaghaei M, Goli SAH. Application of natural fining agents to clarify fruit juices. Compr Rev Food Sci Food Saf 2023; 22:4190-4216. [PMID: 37615977 DOI: 10.1111/1541-4337.13207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 04/11/2023] [Accepted: 06/13/2023] [Indexed: 08/25/2023]
Abstract
The consumption of fruit juices has been increasingly growing all over the world. The clarification process is considered as one of the most important stages in fruit juice production, which can provide the products with desired clear visual appearance. Nowadays, the tendency of consumers to use the natural-clarified fruit juices encourages the researchers to allocate much attention on utilization of natural clarifying agents to clarify different fruit juices. This review article has first introduced the most frequent causes of turbidity in fruit juices including polysaccharides (i.e., cellulose, hemicelluloses, lignin, starch, and pectic substances), proteins and polyphenols (especially tannins) as well as their removal mechanisms. After that, a comprehensive summary of research on natural fining agents, including clay minerals, polysaccharides, proteins, enzymes (free and immobilized forms), and activated carbon is provided with a focus on their application in the juice clarification process. The chemical composition of natural substances, their efficiency on reduction of turbidity-causing compounds and the changes in properties of clarified juices such as turbidity (clarity), total phenolic content, total anthocyanins, viscosity, and sensory evaluation followed by their stability during the storage have been deeply discussed.
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Affiliation(s)
- Atefe Shirvani
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Marzieh Mirzaaghaei
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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8
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Fernandes PAR, Coimbra MA. The antioxidant activity of polysaccharides: A structure-function relationship overview. Carbohydr Polym 2023; 314:120965. [PMID: 37173007 DOI: 10.1016/j.carbpol.2023.120965] [Citation(s) in RCA: 73] [Impact Index Per Article: 73.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/24/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023]
Abstract
Over the last years, polysaccharides have been linked to antioxidant effects using both in vitro chemical and biological models. The reported structures, claimed to act as antioxidants, comprise chitosan, pectic polysaccharides, glucans, mannoproteins, alginates, fucoidans, and many others of all type of biological sources. The structural features linked to the antioxidant action include the polysaccharide charge, molecular weight, and the occurrence of non-carbohydrate substituents. The establishment of structure/function relationships can be, however, biased by secondary phenomena that tailor polysaccharides behavior in antioxidant systems. In this sense, this review confronts some basic concepts of polysaccharides chemistry with the current claim of carbohydrates as antioxidants. It critically discusses how the fine structure and properties of polysaccharides can define polysaccharides as antioxidants. Polysaccharides antioxidant action is highly dependent on their solubility, sugar ring structure, molecular weight, occurrence of positive or negatively charged groups, protein moieties and covalently linked phenolic compounds. However, the occurrence of phenolic compounds and protein as contaminants leads to misleading results in methodologies often used for screening and characterization purposes, as well as in vivo models. Despite falling in the concept of antioxidants, the role of polysaccharides must be well defined according with the matrices where they are involved.
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Affiliation(s)
- Pedro A R Fernandes
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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9
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Claverie E, Perini M, Onderwater RCA, Pianezze S, Larcher R, Roosa S, Yada B, Wattiez R. Multiple Technology Approach Based on Stable Isotope Ratio Analysis, Fourier Transform Infrared Spectrometry and Thermogravimetric Analysis to Ensure the Fungal Origin of the Chitosan. Molecules 2023; 28:molecules28114324. [PMID: 37298800 DOI: 10.3390/molecules28114324] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 06/12/2023] Open
Abstract
Chitosan is a natural polysaccharide which has been authorized for oenological practices for the treatment of musts and wines. This authorization is limited to chitosan of fungal origin while that of crustacean origin is prohibited. To guarantee its origin, a method based on the measurement of the stable isotope ratios (SIR) of carbon δ13C, nitrogen δ15N, oxygen δ18O and hydrogen δ2H of chitosan has been recently proposed without indicating the threshold authenticity limits of these parameters which, for the first time, were estimated in this paper. In addition, on part of the samples analysed through SIR, Fourier transform infrared spectrometry (FTIR) and thermogravimetric analysis (TGA) were performed as simple and rapid discrimination methods due to limited technological resources. Samples having δ13C values above -14.2‱ and below -125.1‱ can be considered as authentic fungal chitosan without needing to analyse other parameters. If the δ13C value falls between -25.1‱ and -24.9‱, it is necessary to proceed further with the evaluation of the parameter δ15N, which must be above +2.7‱. Samples having δ18O values lower than +25.3‱ can be considered as authentic fungal chitosan. The combination of maximum degradation temperatures (obtained using TGA) and peak areas of Amide I and NH2/Amide II (obtained using FTIR) also allows the discrimination between the two origins of the polysaccharide. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) based on TGA, FTIR and SIR data successfully distributed the tested samples into informative clusters. Therefore, we present the technologies described as part of a robust analytical strategy for the correct identification of chitosan samples from crustaceans or fungi.
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Affiliation(s)
- Elodie Claverie
- MateriaNova ASBL, Avenue Nicolas Copernic 3, 7000 Mons, Belgium
| | - Matteo Perini
- Fondazione Edmund Mach, Via E. Mach 1, 38098 San Michele all'Adige, Italy
| | | | - Silvia Pianezze
- Fondazione Edmund Mach, Via E. Mach 1, 38098 San Michele all'Adige, Italy
| | - Roberto Larcher
- Fondazione Edmund Mach, Via E. Mach 1, 38098 San Michele all'Adige, Italy
| | - Stéphanie Roosa
- MateriaNova ASBL, Avenue Nicolas Copernic 3, 7000 Mons, Belgium
| | - Bopha Yada
- MateriaNova ASBL, Avenue Nicolas Copernic 3, 7000 Mons, Belgium
| | - Ruddy Wattiez
- Proteomics and Microbiology Department, University of Mons, Avenue du Champ de Mars 6, 7000 Mons, Belgium
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10
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Perța-Crișan S, Ursachi CȘ, Chereji BD, Tolan I, Munteanu FD. Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability. Gels 2023; 9:gels9050386. [PMID: 37232978 DOI: 10.3390/gels9050386] [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: 04/08/2023] [Revised: 04/27/2023] [Accepted: 05/04/2023] [Indexed: 05/27/2023] Open
Abstract
Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends in terms of the most suitable methods of analysis and characterization, as well as trends in their application as substitutes for saturated and trans fats in foods. For this purpose, the physicochemical properties, structure, and composition of some oleogelators are primarily discussed, along with the adequacy of oleogel incorporation for use in edible products. Analysis and characterization of oleogels by different methods are important in the formulation of innovative foods, and therefore, this review discusses the most recent published results regarding their microstructure, rheological and textural properties, and oxidative stability. Last but not least, issues related to the sensory properties of oleogel-based foods are discussed, highlighting also the consumer acceptability of some of them.
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Affiliation(s)
- Simona Perța-Crișan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Claudiu-Ștefan Ursachi
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Bianca-Denisa Chereji
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Iolanda Tolan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
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11
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Trombino S, Sole R, Di Gioia ML, Procopio D, Curcio F, Cassano R. Green Chemistry Principles for Nano- and Micro-Sized Hydrogel Synthesis. Molecules 2023; 28:molecules28052107. [PMID: 36903352 PMCID: PMC10004334 DOI: 10.3390/molecules28052107] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/26/2023] [Accepted: 01/26/2023] [Indexed: 03/06/2023] Open
Abstract
The growing demand for drug carriers and green-technology-based tissue engineering materials has enabled the fabrication of different types of micro- and nano-assemblies. Hydrogels are a type of material that have been extensively investigated in recent decades. Their physical and chemical properties, such as hydrophilicity, resemblance to living systems, swelling ability and modifiability, make them suitable to be exploited for many pharmaceutical and bioengineering applications. This review deals with a brief account of green-manufactured hydrogels, their characteristics, preparations, importance in the field of green biomedical technology and their future perspectives. Only hydrogels based on biopolymers, and primarily on polysaccharides, are considered. Particular attention is given to the processes of extracting such biopolymers from natural sources and the various emerging problems for their processing, such as solubility. Hydrogels are catalogued according to the main biopolymer on which they are based and, for each type, the chemical reactions and the processes that enable their assembly are identified. The economic and environmental sustainability of these processes are commented on. The possibility of large-scale processing in the production of the investigated hydrogels are framed in the context of an economy aimed at waste reduction and resource recycling.
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12
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Piekarska K, Sikora M, Owczarek M, Jóźwik-Pruska J, Wiśniewska-Wrona M. Chitin and Chitosan as Polymers of the Future-Obtaining, Modification, Life Cycle Assessment and Main Directions of Application. Polymers (Basel) 2023; 15:polym15040793. [PMID: 36850077 PMCID: PMC9959150 DOI: 10.3390/polym15040793] [Citation(s) in RCA: 28] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/09/2023] Open
Abstract
Natural polymers are very widespread in the world, which is why it is so important to know about the possibilities of their use. Chitin is the second most abundant reproducible natural polymer in nature; however, it is insoluble in water and basic solvents. Chitin is an unused waste of the food industry, for which there are possibilities of secondary management. The research led to obtaining a soluble, environmentally friendly form of chitin, which has found potential applications in the many fields, e.g., medicine, cosmetics, food and textile industries, agriculture, etc. The deacetylated form of chitin, which is chitosan, has a number of beneficial properties and wide possibilities of modification. Modification possibilities mean that we can obtain chitosan with the desired functional properties, facilitating, for example, the processing of this polymer and expanding the possibilities of its application, also as biomimetic materials. The review contains a rich description of the possibilities of modifying chitin and chitosan and the main directions of their application, and life cycle assessment (LCA)-from the source of the polymer through production materials to various applications with the reduction of waste.
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dos Santos DC, da Oliveira Filho JG, Andretta JR, Silva FG, Egea MB. Challenges in maintaining the probiotic potential in alcoholic beverage development. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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An Overview of Collagen-Based Composite Scaffold for Bone Tissue Engineering. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04318-y. [PMID: 36652090 DOI: 10.1007/s12010-023-04318-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/06/2023] [Indexed: 01/19/2023]
Abstract
Bone regeneration or restoration is a series of well-ordered physiological activities that occur throughout a person's life, they are continuously being repaired and remodeled. A conventional bone repair procedure, such as autograft and allograft bone transplant, has failed to address bone reconstruction disputes and complexity. On the other hand, Tissue Engineering is a potential therapy option for repairing rather than replacing the damaged tissue. Biomaterials in bone tissue engineering (BTE) help pave the way for damaged tissues as an artificial extracellular matrix, facilitating new tissue growth. Collagen-based biomaterials for repair and replacement have inspired much interest in the hunt for versatile biomaterials compatible with human tissue. It is a major organic component of extracellular matrix in bone and has been employed as scaffolding material in BTE for decades. In this review, we documented the role of collagen in BTE, focusing on collagen type I, its crosslinking capability, collagen-based biomaterials, and fabrication methods. It also considers osteoblast citration a critical process in bone formation, a unique perspective for an old relationship.
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Raouani NEH, Claverie E, Randoux B, Chaveriat L, Yaseen Y, Yada B, Martin P, Cabrera JC, Jacques P, Reignault P, Magnin-Robert M, Lounès-Hadj Sahraoui A. Bio-Inspired Rhamnolipids, Cyclic Lipopeptides and a Chito-Oligosaccharide Confer Protection against Wheat Powdery Mildew and Inhibit Conidia Germination. Molecules 2022; 27:molecules27196672. [PMID: 36235207 PMCID: PMC9571057 DOI: 10.3390/molecules27196672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 09/26/2022] [Accepted: 09/27/2022] [Indexed: 11/06/2022] Open
Abstract
Plant protection is mainly based on the application of synthetic pesticides to limit yield losses resulting from diseases. However, the use of more eco-friendly strategies for sustainable plant protection has become a necessity that could contribute to controlling pathogens through a direct antimicrobial effect and/or an induction of plant resistance. Three different families of natural or bioinspired compounds originated from bacterial or fungal strains have been evaluated to protect wheat against powdery mildew, caused by the biotrophic Blumeria graminis f.sp. tritici (Bgt). Thus, three bio-inspired mono-rhamnolipids (smRLs), three cyclic lipopeptides (CLPs, mycosubtilin (M), fengycin (F), surfactin (S)) applied individually and in mixtures (M + F and M + F + S), as well as a chitosan oligosaccharide (COS) BioA187 were tested against Bgt, in planta and in vitro. Only the three smRLs (Rh-Eth-C12, Rh-Est-C12 and Rh-Succ-C12), the two CLP mixtures and the BioA187 led to a partial protection of wheat against Bgt. The higher inhibitor effects on the germination of Bgt spores in vitro were observed from smRLs Rh-Eth-C12 and Rh-Succ-C12, mycosubtilin and the two CLP mixtures. Taking together, these results revealed that such molecules could constitute promising tools for a more eco-friendly agriculture.
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Affiliation(s)
- Nour El Houda Raouani
- Unité de Chimie Environnementale et Interactions sur le Vivant (EA 4492), Université Littoral Côte d’Opale, CEDEX CS 80699, 62228 Calais, France
| | - Elodie Claverie
- Materia Nova ASBL, Avenue du Champ de Mars 6, 7000 Mons, Belgium
| | - Béatrice Randoux
- Unité de Chimie Environnementale et Interactions sur le Vivant (EA 4492), Université Littoral Côte d’Opale, CEDEX CS 80699, 62228 Calais, France
| | - Ludovic Chaveriat
- ULR 7519—Unité Transformations & Agroressources, Université d’Artois, UnilaSalle, CEDEX CS 20819, 62408 Béthune, France
| | - Yazen Yaseen
- Lipofabrik, Parc d’Activités du Mélantois, 917 Rue des Saules, 59810 Lesquin, France
| | - Bopha Yada
- Materia Nova ASBL, Avenue du Champ de Mars 6, 7000 Mons, Belgium
| | - Patrick Martin
- ULR 7519—Unité Transformations & Agroressources, Université d’Artois, UnilaSalle, CEDEX CS 20819, 62408 Béthune, France
| | | | - Philippe Jacques
- JUNIA, Joint Research Unit UMRt 1158-INRAE, BioEcoAgro, Équipe Métabolites Spécialisés d’Origine Végétale, University Lille, INRAE, University Liège, UPJV, University Artois, ULCO, 48, Boulevard Vauban, CEDEX BP 41290, 59014 Lille, France
- Joint Research Unit 1158 BioEcoAgro, Équipe Métabolites Spécialisés d’Origine Végétale, Microbial Processes and Interactions, TERRA Research Centre, Gembloux Agro-Bio Tech, Université de Liège, 5030 Gembloux, Belgium
| | - Philippe Reignault
- Unité de Chimie Environnementale et Interactions sur le Vivant (EA 4492), Université Littoral Côte d’Opale, CEDEX CS 80699, 62228 Calais, France
| | - Maryline Magnin-Robert
- Unité de Chimie Environnementale et Interactions sur le Vivant (EA 4492), Université Littoral Côte d’Opale, CEDEX CS 80699, 62228 Calais, France
- Correspondence: (M.M.-R.); (A.L.-H.S.)
| | - Anissa Lounès-Hadj Sahraoui
- Unité de Chimie Environnementale et Interactions sur le Vivant (EA 4492), Université Littoral Côte d’Opale, CEDEX CS 80699, 62228 Calais, France
- Correspondence: (M.M.-R.); (A.L.-H.S.)
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Gholami M, Abbasi N, Ghaneialvar H, Karimi E, Afzalinia A, Zangeneh MM, Yadollahi M. Investigation of biological effects of chitosan magnetic nano-composites hydrogel. NANOTECHNOLOGY 2022; 33:495603. [PMID: 36125420 DOI: 10.1088/1361-6528/ac88da] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Accepted: 08/11/2022] [Indexed: 06/15/2023]
Abstract
The growing concern about microorganism infections, especially hospital-acquired infections, has driven the demand for effective and safe agents in recent years. Herein, novel nanocomposites were prepared based on layered double hydroxides (LDH NPs), Fe2O3nanoparticles (Fe2O3NPs), and chitosan hydrogel beads in different concentrations. The characteristics and composition of the prepared materials were investigated by various techniques such as XRD, FESEM, and FTIR. The results indicate that the nanocomposites are synthesized successfully, and each component is present in hydrogel matrixes. Then, their biomedical properties, including antibacterial, antifungal, and antioxidant activity, were examined. Our findings demonstrate that the antimicrobial activity of nanocomposites significantly depends on the concentration of each component and their chemical groups. It shows itself in the result of the inhibitory zone of all bacteria or fungi samples. The obtained results indicate that the nanocomposite of Chitosan-hydrogel beads with 20% LDH and Fe2O3(CHB-LDH-Fe2O3%20) and Chitosan-hydrogel beads based on 20% LDH (CHB-LDH%20) showed excellent antibacterial and antifungal properties against all tested bacteria and fungi (P ≤ 0.01). In addition, the antioxidant effects of the synthesized materials (especially CHB-LDH Fe2O3%20 and CHB-LDH%20) were investigated, showing high antioxidant efficacy against DPPH free radicals (P ≤ 0.01). According to our findings, we can say that these materials are promising biomaterials for inhibiting some infectious bacteria and fungi.
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Affiliation(s)
- Milad Gholami
- Biotechnology and Medicinal Plants Research Center, Ilam University of Medical Sciences, Ilam, Iran
| | - Naser Abbasi
- Biotechnology and Medicinal Plants Research Center, Ilam University of Medical Sciences, Ilam, Iran
- Department of Pharmacology, Faculty of Medicine, Ilam University of Medical Sciences, Ilam, Iran
| | - Hori Ghaneialvar
- Biotechnology and Medicinal Plants Research Center, Ilam University of Medical Sciences, Ilam, Iran
| | - Elahe Karimi
- Biotechnology and Medicinal Plants Research Center, Ilam University of Medical Sciences, Ilam, Iran
| | - Ahmad Afzalinia
- Faculty of Chemistry, Shahrood University of Technology, Shahrood, Iran
| | - Mohammad Mahdi Zangeneh
- Biotechnology and Medicinal Plants Research Center, Ilam University of Medical Sciences, Ilam, Iran
| | - Mehdi Yadollahi
- Research Laboratory of Dendrimers and Nanopolymers, Faculty of Chemistry, University of Tabriz, Tabriz, Iran
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Riseh RS, Hassanisaadi M, Vatankhah M, Babaki SA, Barka EA. Chitosan as a potential natural compound to manage plant diseases. Int J Biol Macromol 2022; 220:998-1009. [PMID: 35988725 DOI: 10.1016/j.ijbiomac.2022.08.109] [Citation(s) in RCA: 42] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 07/26/2022] [Accepted: 08/16/2022] [Indexed: 11/05/2022]
Abstract
The necessity for non-chemical approaches has grown as awareness of the dangers posed by pesticides has spread. Chitosan, due to its biocompatibility, biodegradability, and bioactivity is one the effective choice in phytopathology. Chitosan is a biopolymer that reduces plant diseases through two main mechanisms: (1) Direct antimicrobial function against pathogens, including plasma membrane damage mechanisms, interactions with DNA and RNA (electrostatic interactions), metal chelating capacity, and deposition onto the microbial surface, (2) Induction of plant defense responses resulting from downstream signalling, transcription factor activation, gene transcription and finally cellular activation after recognition and binding of chitin and chitosan by cell surface receptors. This biopolymer have potential with capability to combating fungi, bacteria, and viruses phythopathogens. Chitosan is synthesized by deacetylating chitin. The degree of deacetylation and molecular weight of chitosan are variable and have been mentioned as important structural parameters in chitosan's biological properties. Chitosan with a higher degree of deacetylation (>70 %) has better biological properties. Many crops able to withstand pre- and post-harvest illnesses better after receiving chitosan as a seed treatment, soil amendment, or foliar spray. This review discussed the properties and use of chitosan and focuses on its application as a plant resistance inducer against pathogens.
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Affiliation(s)
- Roohallah Saberi Riseh
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran.
| | - Mohadeseh Hassanisaadi
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran; Department of Plant Protection, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman 7618411764, Iran
| | - Masoumeh Vatankhah
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran
| | - Somayeh Abdani Babaki
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran
| | - Essaid Ait Barka
- Induced Resistance and Plant BioProtection Research Unit, UFR Sciences, UPRES EA 4707-USC INRAeE1488, University of Reims Champagne-Ardenne, 51687 Reims, France.
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Manzoor A, Dar AH, Pandey VK, Shams R, Khan S, Panesar PS, Kennedy JF, Fayaz U, Khan SA. Recent insights into polysaccharide-based hydrogels and their potential applications in food sector: A review. Int J Biol Macromol 2022; 213:987-1006. [PMID: 35705126 DOI: 10.1016/j.ijbiomac.2022.06.044] [Citation(s) in RCA: 77] [Impact Index Per Article: 38.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 05/28/2022] [Accepted: 06/08/2022] [Indexed: 12/16/2022]
Abstract
Hydrogels are ideal for various food applications because of their softness, elasticity, absorbent nature, flexibility, and hygroscopic nature. Polysaccharide hydrogels are particularly suitable because of the hydrophilic nature, their food compatibility, and their non-immunogenic character. Such hydrogels offer a wide range of successful applications such as food preservation, pharmaceuticals, agriculture, and food packaging. Additionally, polysaccharide hydrogels have proven to play a significant role in the formulation of food flavor carrier systems, thus diversifying the horizons of newer developments in food processing sector. Polysaccharide hydrogels are comprised of natural polymers such as alginate, chitosan, starch, pectin and hyaluronic acid when crosslinked physically or chemically. Hydrogels with interchangeable, antimicrobial and barrier properties are referred to as smart hydrogels. This review brings together the recent and relevant polysaccharide research in these polysaccharide hydrogel applications areas and seeks to point the way forward for future research and interventions. Applications in carrying out the process of flavor carrier system directly through their incorporation in food matrices, broadening the domain for food application innovations. The classification and important features of polysaccharide-based hydrogels in food processing are the topics of the current review study.
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Affiliation(s)
- Arshied Manzoor
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U., Aligarh, 202002, UP, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir 1921222, India.
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow, 226026, UP, India
| | - Rafeeya Shams
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, 180009, India
| | - Sadeeya Khan
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology Longowal, 148106, Punjab, India
| | - John F Kennedy
- Chembiotech Laboratories, Kyrewood House, Tenbury Wells, Worcestershire WR15 8SG, United Kingdom
| | - Ufaq Fayaz
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir 190025, India
| | - Shafat Ahmad Khan
- Department of Food Technology, Islamic University of Science and Technology, Kashmir 1921222, India
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Samimi M, Mohadesi M. Size estimation of biopolymeric beads produced by electrospray method using artificial neural network. PARTICULATE SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1080/02726351.2022.2103758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Mohsen Samimi
- Department of Chemical Engineering, Faculty of Engineering, Kermanshah University of Technology, Kermanshah, Iran
| | - Majid Mohadesi
- Department of Chemical Engineering, Faculty of Engineering, Kermanshah University of Technology, Kermanshah, Iran
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Ozogul Y, El Abed N, Montanari C, Ozogul F. Contribution of polysaccharides from crustacean in fermented food products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:47-92. [PMID: 36064296 DOI: 10.1016/bs.afnr.2022.04.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Fermented foods are of great importance for their role in preserving nutrients and enriching the human diet. Fermentation ensures longer shelf life and microbiological safety of food. Natural bioactive compounds have been paid attention as nutraceuticals or functional ingredients, which have health-promoting components since polysaccharides, especially chitosan, chitin and their derivatives, are biocompatible and biodegradable, biorenewable, without toxic properties and environmentally friendly. They have been applied in several fields such as medicine, agriculture, and food industry. This chapter provides information on polysaccharides obtained from crustacean as bioactive compounds as well as their effects in fermented foods.
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Affiliation(s)
- Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage, Tunisia
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
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22
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Wu A, Lv J, Ju C, Wang Y, Zhu Y, Chen J. Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification. Foods 2022; 11:foods11050671. [PMID: 35267304 PMCID: PMC8909023 DOI: 10.3390/foods11050671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/19/2022] [Accepted: 02/22/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, a novel method to clarify bayberry juice with composite clarifiers, chitosan and sodium alginate, has been designed. The optimal conditions were as follows: using chitosan 0.05 g/L first and then sodium alginate 0.05 g/L as composite clarifiers, standing for 2 h at 25 °C. The transmittance increased from 0.08 to 91.2% after treating by composite clarifiers, which was significantly higher than using chitosan (44.29%) and sodium alginate (38.46%) alone. It was also found that sedimentation time of juice treated by composite clarifiers was about 60% shorter than using single clarifiers. Meanwhile, the reduction of anthocyanin in juice was 9.16% for composite clarifiers treatment, being less than that for the single sodium alginate and previous related researches. In addition, the color and aroma of bayberry juice treated by composite clarifiers were improved. Juice treated by composite clarifiers had the highest L* value with 52.48 and looked more attractive. The present research revealed that content of beta-damascenone and dihydro-5-pentyl-2(3H)-furanone increased after treatment with composite clarifiers which contributed more to the pleasant aroma. Overall, the developed method improved the clarification effect and sensory quality, and reduced the sedimentation time, which may be promising in the production of clear bayberry juice.
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Abstract
Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. Thus, a review was designed to provide an overview of (a) the chemical composition, unique properties, and extraction methods of marine biopolymers; (b) the application of marine biopolymers in film and coating development for improved shelf-life of packaged foods; (c) production flaws and proposed solutions for better isolation of marine biopolymers; (d) methods of preparation of edible films and coatings from marine biopolymers; and (e) safety aspects. According to our review, these biopolymers would make a significant component of a biodegradable food packaging system, reducing the amount of plastic packaging used and resulting in considerable environmental and economic benefits.
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Zhang X, Ismail BB, Cheng H, Jin TZ, Qian M, Arabi SA, Liu D, Guo M. Emerging chitosan-essential oil films and coatings for food preservation - A review of advances and applications. Carbohydr Polym 2021; 273:118616. [PMID: 34561014 DOI: 10.1016/j.carbpol.2021.118616] [Citation(s) in RCA: 99] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 06/28/2021] [Accepted: 08/24/2021] [Indexed: 11/19/2022]
Abstract
With the rising demand for fresh and ready-to-eat foods, antimicrobial packaging has been developed to control or prevent microbial growth as well as maintain food quality and safety. Chitosan is an advanced biomaterial for antimicrobial packaging to meet the growing needs of safe and biodegradable packaging. The application of natural essential oils as antimicrobial agents effectively controls the growth of spoilage and pathogenic microbes. Thus, chitosan edible coatings and films incorporated with essential oils have expanded the general applications of antimicrobial packaging in food products. This review summarized the effect of essential oils on modifying the physicochemical characteristics of chitosan-based films. Notably, the antimicrobial efficacy of the developed composite films or coatings was highlighted. The advances in the preparation methods and application of chitosan films were also discussed. Broadly, this review will promote the potential applications of chitosan-essential oils composite films or coatings in antimicrobial packaging for food preservation.
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Affiliation(s)
- Xinhui Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Balarabe B Ismail
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Tony Z Jin
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Mengyan Qian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | | | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China.
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Pandit A, Indurkar A, Deshpande C, Jain R, Dandekar P. A systematic review of physical techniques for chitosan degradation. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100033] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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Biomaterial-Assisted Regenerative Medicine. Int J Mol Sci 2021; 22:ijms22168657. [PMID: 34445363 PMCID: PMC8395440 DOI: 10.3390/ijms22168657] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/06/2021] [Accepted: 08/10/2021] [Indexed: 12/11/2022] Open
Abstract
This review aims to show case recent regenerative medicine based on biomaterial technologies. Regenerative medicine has arousing substantial interest throughout the world, with “The enhancement of cell activity” one of the essential concepts for the development of regenerative medicine. For example, drug research on drug screening is an important field of regenerative medicine, with the purpose of efficient evaluation of drug effects. It is crucial to enhance cell activity in the body for drug research because the difference in cell condition between in vitro and in vivo leads to a gap in drug evaluation. Biomaterial technology is essential for the further development of regenerative medicine because biomaterials effectively support cell culture or cell transplantation with high cell viability or activity. For example, biomaterial-based cell culture and drug screening could obtain information similar to preclinical or clinical studies. In the case of in vivo studies, biomaterials can assist cell activity, such as natural healing potential, leading to efficient tissue repair of damaged tissue. Therefore, regenerative medicine combined with biomaterials has been noted. For the research of biomaterial-based regenerative medicine, the research objective of regenerative medicine should link to the properties of the biomaterial used in the study. This review introduces regenerative medicine with biomaterial.
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Zhang X, Guo M, Ismail BB, He Q, Jin TZ, Liu D. Informative and corrective responsive packaging: Advances in farm-to-fork monitoring and remediation of food quality and safety. Compr Rev Food Sci Food Saf 2021; 20:5258-5282. [PMID: 34318596 DOI: 10.1111/1541-4337.12807] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 06/15/2021] [Accepted: 06/17/2021] [Indexed: 11/28/2022]
Abstract
Microbial growth and fluctuations in environmental conditions have been shown to cause microbial contamination and deterioration of food. Thus, it is paramount to develop reliable strategies to effectively prevent the sale and consumption of contaminated or spoiled food. Responsive packaging systems are designed to react to specific stimuli in the food or environment, such as microorganisms or temperature, then implement an informational or corrective response. Informative responsive packaging is aimed at continuously monitoring the changes in food or environmental conditions and conveys this information to the users in real time. Meanwhile, packaging systems with the capacity to control contamination or deterioration are also of great interest. Encouragingly, corrective responsive packaging attempting to mitigate the adverse effects of condition fluctuations on food has been investigated. This packaging exerts its effects through the triggered release of active agents by environmental stimuli. In this review, informative and corrective responsive packaging is conceptualized clearly and concisely. The mechanism and characteristics of each type of packaging are discussed in depth. This review also summarized the latest research progress of responsive packaging and objectively appraised their advantages. Evidently, the mechanism through which packaging systems respond to microbial contamination and associated environmental factors was also highlighted. Moreover, risk concerns, related legislation, and consumer perspective in the application of responsive packaging are discussed as well. Broadly, this comprehensive review covering the latest information on responsive packaging aims to provide a timely reference for scientific research and offer guidance for presenting their applications in food industry.
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Affiliation(s)
- Xinhui Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Balarabe B Ismail
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
| | - Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
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28
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Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146294] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.
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Mousavi H. A comprehensive survey upon diverse and prolific applications of chitosan-based catalytic systems in one-pot multi-component synthesis of heterocyclic rings. Int J Biol Macromol 2021; 186:1003-1166. [PMID: 34174311 DOI: 10.1016/j.ijbiomac.2021.06.123] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 05/16/2021] [Accepted: 06/16/2021] [Indexed: 12/12/2022]
Abstract
Heterocyclic compounds are among the most prestigious and valuable chemical molecules with diverse and magnificent applications in various sciences. Due to the remarkable and numerous properties of the heterocyclic frameworks, the development of efficient and convenient synthetic methods for the preparation of such outstanding compounds is of great importance. Undoubtedly, catalysis has a conspicuous role in modern chemical synthesis and green chemistry. Therefore, when designing a chemical reaction, choosing and or preparing powerful and environmentally benign simple catalysts or complicated catalytic systems for an acceleration of the chemical reaction is a pivotal part of work for synthetic chemists. Chitosan, as a biocompatible and biodegradable pseudo-natural polysaccharide is one of the excellent choices for the preparation of suitable catalytic systems due to its unique properties. In this review paper, every effort has been made to cover all research articles in the field of one-pot synthesis of heterocyclic frameworks in the presence of chitosan-based catalytic systems, which were published roughly by the first quarter of 2020. It is hoped that this review paper can be a little help to synthetic scientists, methodologists, and catalyst designers, both on the laboratory and industrial scales.
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Affiliation(s)
- Hossein Mousavi
- Department of Organic Chemistry, Faculty of Chemistry, Urmia University, Urmia, Iran.
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30
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Tireki S. A review on packed non-alcoholic beverages: Ingredients, production, trends and future opportunities for functional product development. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.058] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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31
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Khan MA, Chen L, Liang L. Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106477] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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32
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Sustainable Replacement Strategies for Bentonite in Wine Using Alternative Protein Fining Agents. SUSTAINABILITY 2021. [DOI: 10.3390/su13041860] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Protein stability is an important quality attribute in wines and protein haze will lead to consumer rejection. Traditionally, stability is achieved by bentonite addition; however, environmental concerns and disposal problems mean that alternatives are required to achieve the same goal. In this study, the use of Sacharomyces paradoxus, chitosan, polystyrene, carboxymethyl cellulose, and bentonite were evaluated. Trials in finished wines were agitated for 10 h overnight and analyzed for turbidity and color characteristics spectrophotometrically. Experiments were conducted with wines that are expected to develop protein instabilities, Muscat Canelli, White Zinfandel, Cabernet Sauvignon blanc de noir, Barbera rosé, and Touriga Nacional. Results indicate that S. paradoxus can help with the removal of proteins from wine. Wines with low protein instability can be stabilized with S. paradoxus as well as polystyrene and chitosan to a lesser degree. All fining agents except for bentonite show efficiency variability between white and red wines. With an average protein reduction around 50%, none of the alternative fining methods could reach the efficiency level of bentonite. Experiments in a model system confirm the findings and explain some of the mechanisms involved, for example the specificity of chitosan and challenges related to the use of yeast as a fining agent.
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33
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Sacco P, Pedroso-Santana S, Kumar Y, Joly N, Martin P, Bocchetta P. Ionotropic Gelation of Chitosan Flat Structures and Potential Applications. Molecules 2021; 26:660. [PMID: 33513925 PMCID: PMC7865838 DOI: 10.3390/molecules26030660] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 01/20/2021] [Accepted: 01/20/2021] [Indexed: 12/22/2022] Open
Abstract
The capability of some polymers, such as chitosan, to form low cost gels under mild conditions is of great application interest. Ionotropic gelation of chitosan has been used predominantly for the preparation of gel beads for biomedical application. Only in the last few years has the use of this method been extended to the fabrication of chitosan-based flat structures. Herein, after an initial analysis of the major applications of chitosan flat membranes and films and their usual methods of synthesis, the process of ionotropic gelation of chitosan and some recently proposed novel procedures for the synthesis of flat structures are presented.
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Affiliation(s)
- Pasquale Sacco
- Department of Life Sciences, University of Trieste, Via Licio Giorgieri 5, I-34127 Trieste, Italy;
| | - Seidy Pedroso-Santana
- Pathophysiology Department, School of Biological Sciences, Universidad de Concepción, 4030000 Concepción, Chile;
| | - Yogesh Kumar
- Department of Physics, ARSD College, University of Delhi, Delhi 110021, India;
| | - Nicolas Joly
- Unité Transformations & Agroressources, Université d’Artois—UniLasalle, ULR7519, F-62408 Béthune, France; (N.J.); (P.M.)
| | - Patrick Martin
- Unité Transformations & Agroressources, Université d’Artois—UniLasalle, ULR7519, F-62408 Béthune, France; (N.J.); (P.M.)
| | - Patrizia Bocchetta
- Dipartimento di Ingegneria dell’Innovazione, Università del Salento, Via Monteroni, 73100 Lecce, Italy
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Functional properties of chitosan derivatives obtained through Maillard reaction: A novel promising food preservative. Food Chem 2021; 349:129072. [PMID: 33556729 DOI: 10.1016/j.foodchem.2021.129072] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 01/06/2021] [Accepted: 01/06/2021] [Indexed: 01/17/2023]
Abstract
This review provides an insight about the functional properties of chitosan obtained through Maillard reaction to enhance the shelf life and food quality. Maillard reaction is a promising and safe method to obtain commercial water-soluble chitosan's through Schiff base linkage and Amadori or Heyns rearrangement. Likewise, chitosan derivatives exert an enhanced antimicrobial, antioxidant, and emulsifying properties due to the development of Maillard reaction products (MRPs) like reductones and melanoidins. Additionally, the application of chitosan-MRPs effectively inhibited the microbial spoilage, reduced lipid oxidative, and extended the shelf life and the quality of fresh food products. Therefore, understand the potential of chitosan-MRPs derivatives as a functional biomaterial to improve the postharvest quality and extending the shelf life of food products will scale up its application as a food preservative.
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Abd El-Hack ME, El-Saadony MT, Shafi ME, Zabermawi NM, Arif M, Batiha GE, Khafaga AF, Abd El-Hakim YM, Al-Sagheer AA. Antimicrobial and antioxidant properties of chitosan and its derivatives and their applications: A review. Int J Biol Macromol 2020; 164:2726-2744. [DOI: 10.1016/j.ijbiomac.2020.08.153] [Citation(s) in RCA: 173] [Impact Index Per Article: 43.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 08/11/2020] [Accepted: 08/19/2020] [Indexed: 12/11/2022]
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37
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Preparation of cinnamaldehyde-loaded polyhydroxyalkanoate/chitosan porous microspheres with adjustable controlled-release property and its application in fruit preservation. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100596] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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38
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Castro Marín A, Riponi C, Chinnici F. Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation. Foods 2020; 9:foods9091174. [PMID: 32854326 PMCID: PMC7555991 DOI: 10.3390/foods9091174] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/21/2020] [Accepted: 08/21/2020] [Indexed: 11/16/2022] Open
Abstract
Chitosan is a polysaccharide admitted in winemaking as clarifying, antimicrobial and chelating agent. In addition, evidence about its antioxidant and radical scavenging activities have been recently reported in wine conditions. As an insoluble adjuvant, chitosan efficacy also depends on the duration of its contact with the matrix. In the case of sparkling wines obtained following the traditional method, for instance, the addition of chitosan before the secondary fermentation would permit a prolonged contact of the polymer with wine and yeast lees. However, information on the effects of this practice on final products is totally unknown. In this work, the addition of chitosan during the secondary fermentation of a traditional sparkling wine production method has been investigated for its effects on both the physicochemical and sensory characteristics of the resulting wine. After 12 months of "sur lie" maturation, chitosan was found to increase the protein and amino acid content of wines up to about 50% and 9%, respectively, with limited change of phenolics and organic acids. Volatile compounds, particularly esters, were increased as well, which was reflected by higher values for fruity character and aroma intensity after sensory tests. Foaming features, evaluated by sensory and physical measurements, were also positively affected.
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39
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Castro Marín A, Colangelo D, Lambri M, Riponi C, Chinnici F. Relevance and perspectives of the use of chitosan in winemaking: a review. Crit Rev Food Sci Nutr 2020; 61:3450-3464. [PMID: 32723113 DOI: 10.1080/10408398.2020.1798871] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Chitosan is a natural polymer that has quite recently been approved as an aid for microbial control, metal chelation, clarification, and reduction of contaminants in enology. In foods other than wine, chitosan has also been evidenced to have some other activities such as antioxidant and antiradical properties. Nevertheless, the actual extent of its activities in must and wines has not been fully established. This review aimed to gather and discuss the available scientific information on the efficacy of chitosan as a multifaceted aid in winemaking, including antimicrobial, chelating, clarifying and antioxidant activities, while summarizing the chemical mechanisms underlying its action. Attention has been specifically paid to those data obtained by using unmodified chitosan in wine or in conditions pertinent to its production, intentionally excluding functionalized polymers, not admitted in enology. Unconventional utilizations together with future perspectives and research needs targeting, for example, the use of chitosan from distinct sources, production strategies to increase its efficacy or the potential sensory impact of this polysaccharide, have also been outlined.
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Affiliation(s)
- Antonio Castro Marín
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Donato Colangelo
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Milena Lambri
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Claudio Riponi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
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40
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Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices. Int J Food Microbiol 2020; 331:108786. [PMID: 32659617 DOI: 10.1016/j.ijfoodmicro.2020.108786] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 06/05/2020] [Accepted: 07/03/2020] [Indexed: 12/17/2022]
Abstract
Sweet orange essential oil is obtained from the peels of Citrus sinensis (CSEO) by cold pressing, and used as a valuable product by the food industry. Nanoencapsulation is known as a valid strategy to improve chemical stability, organoleptic properties, and delivery of EO-based products. In the present study we encapsulated CSEO using chitosan nanoemulsions (cn) as nanocarrier, and evaluated its antimicrobial activity in combination with mild heat, as well as its sensorial acceptability in orange and apple juices. CSEO composition was analyzed by GC-MS, and 19 components were identified, with limonene as the predominant constituent (95.1%). cn-CSEO was prepared under low shear conditions and characterized according to droplet size (<60 nm) and polydispersity index (<0.260 nm). Nanoemulsions were stable for at least 3 months at 4 ± 2 °C. cn-CSEO were compared with suspensions of CSEO (s-CSEO) (0.2 μL of CSEO/mL) in terms of antibacterial activity in combination with mild heat (52 °C) against Escherichia coli O157:H7 Sakai. cn-CSEO displayed a greater bactericidal activity than s-CSEO at pH 7.0 and pH 4.0. The validation in fruit juices showed an improved bactericidal effect of cn-CSEO in comparison with s-CSEO when combined with mild heat in apple juice, but not in orange juice. In both juices, the combination of CSEO and mild heat exerted synergistic lethal effects, reducing the treatment time to cause the inactivation of up to 5 Log10 cycles of E. coli O157:H7 Sakai cells. Finally, the sensory characteristics of both juices were acceptable either when using s-CSEO or CSEO nanoemulsified with chitosan. Therefore, as a promising carrier for lipophilic substances, the encapsulation of EOs with chitosan nanoemulsions might represent an advantageous alternative when combined with mild heat to preserve fruit juices.
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41
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Adamiak K, Sionkowska A. Current methods of collagen cross-linking: Review. Int J Biol Macromol 2020; 161:550-560. [PMID: 32534089 DOI: 10.1016/j.ijbiomac.2020.06.075] [Citation(s) in RCA: 133] [Impact Index Per Article: 33.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 06/04/2020] [Accepted: 06/08/2020] [Indexed: 01/16/2023]
Abstract
This review provides a report on cross-linking methods used for collagen modifications. Collagen materials have attracted significant academic interest due to its biological properties in native state. However, in many cases the mechanical properties and degradation rate should be tailored to especial biomedical and cosmetic applications. In the proposed review paper, the structure, preparation, and properties of several collagen based materials have been discussed in general, and detailed examples of collagen cross-linking methods have been drawn from scientific literature and practical work. Both, physical and chemical methods of improvement of collagenous materials have been reviewed. In the review paper the cross-linking with glutaraldehyde, genipin, EDC-NHS, dialdehyde starch, chitosan, temperature, UV light and enzyme has been discussed. A critical comparison of currently available cross-linking methods has been shown.
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Affiliation(s)
| | - Alina Sionkowska
- Nicolaus Copernicus University in Torun, Faculty of Chemistry, Department of Biomaterials and Cosmetics Chemistry, Gagarin 7 street, 87-100 Torun, Poland.
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42
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Maschmeyer T, Luque R, Selva M. Upgrading of marine (fish and crustaceans) biowaste for high added-value molecules and bio(nano)-materials. Chem Soc Rev 2020; 49:4527-4563. [PMID: 32510068 DOI: 10.1039/c9cs00653b] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/28/2024]
Abstract
Currently, the Earth is subjected to environmental pressure of unprecedented proportions in the history of mankind. The inexorable growth of the global population and the establishment of large urban areas with increasingly higher expectations regarding the quality of life are issues demanding radically new strategies aimed to change the current model, which is still mostly based on linear economy approaches and fossil resources towards innovative standards, where both energy and daily use products and materials should be of renewable origin and 'made to be made again'. These concepts have inspired the circular economy vision, which redefines growth through the continuous valorisation of waste generated by any production or activity in a virtuous cycle. This not only has a positive impact on the environment, but builds long-term resilience, generating business, new technologies, livelihoods and jobs. In this scenario, among the discards of anthropogenic activities, biodegradable waste represents one of the largest and highly heterogeneous portions, which includes garden and park waste, food processing and kitchen waste from households, restaurants, caterers and retail premises, and food plants, domestic and sewage waste, manure, food waste, and residues from forestry, agriculture and fisheries. Thus, this review specifically aims to survey the processes and technologies for the recovery of fish waste and its sustainable conversion to high added-value molecules and bio(nano)materials.
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Affiliation(s)
- Thomas Maschmeyer
- F11 - School of Chemistry, The University of Sydney, NSW 2006, Australia
| | - Rafael Luque
- Department of Applied Chemistry, School of Science, Xi'an Jiaotong University, No. 28, Xianning West Road, Xi'an, 710049, P. R. China
| | - Maurizio Selva
- Dipartimento di Scienze Molecolari e Nanosistemi, Università Ca' Foscari Venezia, Via Torino, 155 - 30175 - Venezia Mestre, Italy.
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43
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Chitosan-based hydrogel beads: Preparations, modifications and applications in food and agriculture sectors – A review. Int J Biol Macromol 2020; 152:437-448. [DOI: 10.1016/j.ijbiomac.2020.02.240] [Citation(s) in RCA: 178] [Impact Index Per Article: 44.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 02/20/2020] [Accepted: 02/21/2020] [Indexed: 02/07/2023]
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44
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Rocha MAM, Ferreira P, Coimbra MA, Nunes C. Mechanism of iron ions sorption by chitosan-genipin films in acidic media. Carbohydr Polym 2020; 236:116026. [DOI: 10.1016/j.carbpol.2020.116026] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Revised: 02/13/2020] [Accepted: 02/16/2020] [Indexed: 10/25/2022]
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45
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Bakshi PS, Selvakumar D, Kadirvelu K, Kumar N. Chitosan as an environment friendly biomaterial – a review on recent modifications and applications. Int J Biol Macromol 2020; 150:1072-1083. [DOI: 10.1016/j.ijbiomac.2019.10.113] [Citation(s) in RCA: 316] [Impact Index Per Article: 79.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 10/09/2019] [Accepted: 10/10/2019] [Indexed: 12/12/2022]
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46
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Kabanov VL, Novinyuk LV. CHITOSAN APPLICATION IN FOOD TECHNOLOGY: A REVIEW OF RESCENT ADVANCES. ACTA ACUST UNITED AC 2020. [DOI: 10.21323/2618-9771-2020-3-1-10-15] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- V. L. Kabanov
- All-Russia Research Institute for Food Additives — Branch of V. M. Gorbato Federal Research Center for Food Systems of RAS
| | - L. V. Novinyuk
- All-Russia Research Institute for Food Additives — Branch of V. M. Gorbato Federal Research Center for Food Systems of RAS
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47
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Inanli AG, Tümerkan ETA, Abed NE, Regenstein JM, Özogul F. The impact of chitosan on seafood quality and human health: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.029] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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48
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Matica MA, Aachmann FL, Tøndervik A, Sletta H, Ostafe V. Chitosan as a Wound Dressing Starting Material: Antimicrobial Properties and Mode of Action. Int J Mol Sci 2019; 20:E5889. [PMID: 31771245 PMCID: PMC6928789 DOI: 10.3390/ijms20235889] [Citation(s) in RCA: 350] [Impact Index Per Article: 70.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 11/19/2019] [Accepted: 11/21/2019] [Indexed: 02/07/2023] Open
Abstract
Fighting bacterial resistance is one of the concerns in modern days, as antibiotics remain the main resource of bacterial control. Data shows that for every antibiotic developed, there is a microorganism that becomes resistant to it. Natural polymers, as the source of antibacterial agents, offer a new way to fight bacterial infection. The advantage over conventional synthetic antibiotics is that natural antimicrobial agents are biocompatible, non-toxic, and inexpensive. Chitosan is one of the natural polymers that represent a very promising source for the development of antimicrobial agents. In addition, chitosan is biodegradable, non-toxic, and most importantly, promotes wound healing, features that makes it suitable as a starting material for wound dressings. This paper reviews the antimicrobial properties of chitosan and describes the mechanisms of action toward microbial cells as well as the interactions with mammalian cells in terms of wound healing process. Finally, the applications of chitosan as a wound-dressing material are discussed along with the current status of chitosan-based wound dressings existing on the market.
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Affiliation(s)
- Mariana Adina Matica
- Advanced Environmental Research Laboratories, Department of Biology—Chemistry, West University of Timisoara, Oituz 4, 300086 Timisoara, Romania;
| | - Finn Lillelund Aachmann
- Norwegian Biopolymer Laboratory (NOBIPOL), Department of Biotechnology and Food Sciences, NTNU Norwegian University of Science and Technology, Sem Sælands vei 6/8, 7491 Trondheim, Norway;
| | - Anne Tøndervik
- SINTEF Industry, Department of Biotechnology and Nanomedicine, Richard Birkelands veg 3 B, 7034 Trondheim, Norway; (A.T.); (H.S.)
| | - Håvard Sletta
- SINTEF Industry, Department of Biotechnology and Nanomedicine, Richard Birkelands veg 3 B, 7034 Trondheim, Norway; (A.T.); (H.S.)
| | - Vasile Ostafe
- Advanced Environmental Research Laboratories, Department of Biology—Chemistry, West University of Timisoara, Oituz 4, 300086 Timisoara, Romania;
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49
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Rabelo RS, Tavares GM, Prata AS, Hubinger MD. Complexation of chitosan with gum Arabic, sodium alginate and κ-carrageenan: Effects of pH, polymer ratio and salt concentration. Carbohydr Polym 2019; 223:115120. [DOI: 10.1016/j.carbpol.2019.115120] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 07/17/2019] [Accepted: 07/21/2019] [Indexed: 12/20/2022]
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50
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Menezes Maciel Bindes M, Hespanhol Miranda Reis M, Luiz Cardoso V, Boffito DC. Ultrasound-assisted extraction of bioactive compounds from green tea leaves and clarification with natural coagulants (chitosan and Moringa oleífera seeds). ULTRASONICS SONOCHEMISTRY 2019; 51:111-119. [PMID: 30514480 DOI: 10.1016/j.ultsonch.2018.10.014] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 10/10/2018] [Accepted: 10/11/2018] [Indexed: 06/09/2023]
Abstract
In this study, a sequential process of extraction and clarification by natural coagulants and centrifugation successfully produced green tea extracts clear and enriched in bioactive compounds. Desirability function methodology was applied to optimize ultrasound-assisted extraction (UAE) of total polyphenols and flavonoids by the evaluation of the parameters temperature (22-83 °C), tea-to-water ratio (12-73 g L-1) and amplitude (23-77%). Green tea clarification was carried out using the extract at UAE optimized conditions (77, 73 g L-1, 77%). The effect of centrifugation and the concentrations of chitosan (25-2000 mg L-1) and Moringa oleífera seeds (MOS) (100-10000 mg L-1) were evaluated. The best clarification conditions were at the concentrations of chitosan 500 mg L-1 and MOS 8000 mg L-1 followed by centrifugation. These optimized clarification conditions provided turbidity, solids and polyphenols reduction of 95% and 96%, 16 and 16%, 18 and 19% for chitosan and MOS treatments, respectively. The main individual compounds identified by high liquid chromatography (HPLC) were epigallocatechin gallate, epicatechin, epigallocatechin and catechin, gallic acid and caffeine.
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Affiliation(s)
- Marlon Menezes Maciel Bindes
- Faculdade de Engenharia Química, Universidade Federal de Uberlândia, Av. João Naves de Ávila, 2121, 38400-902 Uberlândia, Minas Gerais, Brazil; Department of Chemical Engineering, Polytechnique Montréal, C.P. 6079, Succ., CV Montréal, H3C 3A7 Québec, Canada
| | - Miria Hespanhol Miranda Reis
- Faculdade de Engenharia Química, Universidade Federal de Uberlândia, Av. João Naves de Ávila, 2121, 38400-902 Uberlândia, Minas Gerais, Brazil
| | - Vicelma Luiz Cardoso
- Faculdade de Engenharia Química, Universidade Federal de Uberlândia, Av. João Naves de Ávila, 2121, 38400-902 Uberlândia, Minas Gerais, Brazil
| | - Daria Camilla Boffito
- Department of Chemical Engineering, Polytechnique Montréal, C.P. 6079, Succ., CV Montréal, H3C 3A7 Québec, Canada.
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