1
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Wang L, Li Y, Ye L, Zhi C, Zhang T, Miao M. Development of starch-cellulose composite films with antimicrobial potential. Int J Biol Macromol 2024:133836. [PMID: 39004254 DOI: 10.1016/j.ijbiomac.2024.133836] [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: 04/10/2024] [Revised: 06/14/2024] [Accepted: 07/11/2024] [Indexed: 07/16/2024]
Abstract
This study explored the structure and performance of starch-based antibacterial films reinforced with black tea cellulose nanocrystals (BT-CNCs). The optimal addition amount of BT-CNCs is 5 % (w/w Starch). This nanocrystal-infused film, incorporating chitosan (CS), ε-polylysine (ε-PL), and zinc oxide nanoparticles (ZnONP) as antibacterial agents, exhibited a smooth, continuous surface. The addition of BT-CNCs and antibacterial agents did not change the group characteristic peaks of the film, but changed the crystallinity slightly. The films, namely St, St/CNCs, St/CNCs/CS, and St/CNCs/ε-P, maintained high light transmittance (above 80 %), except for the St/CNCs/ZnONP film, which effectively shielded UV radiation. The combined use of antibacterial agents and BT-CNCs enhanced the water and oxygen barrier properties of the film. Notably, the St/CNCs/CS film exhibited the lowest solubility (17.74 % ± 0.36) and the highest tensile strength (14.23 ± 0.16 MPa). The antibacterial efficacy of the films decreased in the order of St/CNCs/ZnONP, St/CNCs/ε-PL, and St/CNCs/CS, with a more pronounced inhibitory effect on E. coli compared to S. aureus. This study marries natural waste recycling with cutting-edge food packaging technology, setting a new benchmark for the development of sustainable packaging materials.
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Affiliation(s)
- Liping Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yukun Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Lei Ye
- Jiangsu Longjun Environmental Protection Industrial Development Co., Ltd., Changzhou, Jiangsu 213000, China
| | - Chaohui Zhi
- Jiangsu Longjun Environmental Protection Industrial Development Co., Ltd., Changzhou, Jiangsu 213000, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Ming Miao
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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2
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Xiao H, Wang L, Bu N, Duan J, Pang J. Electrospun Photodynamic Antibacterial Konjac Glucomannan/Polyvinylpyrrolidone Nanofibers Incorporated with Lignin-Zinc Oxide Nanoparticles and Curcumin for Food Packaging. Foods 2024; 13:2007. [PMID: 38998513 PMCID: PMC11240967 DOI: 10.3390/foods13132007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Revised: 06/21/2024] [Accepted: 06/22/2024] [Indexed: 07/14/2024] Open
Abstract
Due to the growing concerns surrounding microbial contamination and food safety, there has been a surge of interest in fabricating novel food packaging with highly efficient antibacterial activity. Herein, we describe novel photodynamic antibacterial konjac glucomannan (KGM)/polyvinylpyrrolidone (PVP) nanofibers incorporated with lignin-zinc oxide composite nanoparticles (L-ZnONPs) and curcumin (Cur) via electrospinning technology. The resulting KGM/PVP/Cur/L-ZnONPs nanofibers exhibited favorable hydrophobic properties (water contact angle: 118.1°), thermal stability, and flexibility (elongation at break: 241.9%). Notably, the inclusion of L-ZnONPs and Cur endowed the nanofibers with remarkable antioxidant (ABTS radical scavenging activity: 98.1%) and photodynamic antimicrobial properties, demonstrating enhanced inhibitory effect against both Staphylococcus aureus (inhibition: 12.4 mm) and Escherichia coli (12.1 mm). As a proof-of-concept study, we evaluated the feasibility of applying nanofibers to fresh strawberries, and the findings demonstrated that our nanofibers could delay strawberry spoilage and inhibit microbial growth. This photodynamic antimicrobial approach holds promise for design of highly efficient antibacterial food packaging, thereby contributing to enhanced food safety and quality assurance.
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Affiliation(s)
- Huimin Xiao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Colloid and Interface Chemistry, Ministry of Education, Shandong University, Jinan 250100, China
| | - Nitong Bu
- State Key Laboratory of Chemical Resource Engineering, Beijing Advanced Innovation Center for Soft Matter Science and Engineering, Beijing University of Chemical Technology, Beijing 100029, China
| | - Jie Duan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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3
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Hoque M, Babu RP, McDonagh C, Jaiswal S, Tiwari BK, Kerry JP, Pathania S. Pectin/sodium alginate-based active film integrated with microcrystalline cellulose and geraniol for food packaging applications. Int J Biol Macromol 2024; 271:132414. [PMID: 38763243 DOI: 10.1016/j.ijbiomac.2024.132414] [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: 01/25/2024] [Revised: 05/04/2024] [Accepted: 05/14/2024] [Indexed: 05/21/2024]
Abstract
Biopolymer-based packaging films were prepared from pectin (PEC) and sodium alginate (SA), with the incorporation of 10 % MCC and different concentrations of geraniol (GER at 2.5, 5.0, 7.5, and 10.0 %). Rheological properties suggested that film-forming solutions and film-forming emulsions exhibited a shear-thinning or pseudo-plastic non-Newtonian behaviour. The dried films were crosslinked with 2.0 % CaCl2. The addition of MCC into PEC/SA film enhanced the TS but reduced it with the impregnation of GER without influencing the EAB and toughness of the film. The water solubility of the films significantly reduced with the rise in the GER levels but enhanced the water vapor and oxygen barrier attributes. TGA demonstrated that incorporating MCC reduced the film's thermal degradation (44.92 % to 28.81 %), but GER had an insignificant influence on the thermal stability. FTIR spectra revealed that hydrogen bond formation was positively linked with the GER addition in the film formulation. X-ray diffractograms showed that prepared films were predominantly amorphous. Antimicrobial studies showed a complete reduction of Escherichia coli and Bacillus cereus in 24 h. Overall, the composite film displayed excellent physical and active properties and PEC/SA/MCC/5.0 %GER/CaCl2 film was considered the best formulation for food packaging applications.
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Affiliation(s)
- Monjurul Hoque
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, 5p, Dublin, Ireland; School of Food and Nutritional Sciences, University College Cork, T12 R229, Ireland
| | - Ramesh P Babu
- AMBER Centre, CRANN Institute, School of Chemistry, Trinity College Dublin, Dublin, Ireland
| | - Ciara McDonagh
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, 5p, Dublin, Ireland
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland
| | - Brijesh K Tiwari
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland
| | - Joseph P Kerry
- School of Food and Nutritional Sciences, University College Cork, T12 R229, Ireland
| | - Shivani Pathania
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, 5p, Dublin, Ireland.
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4
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Zhou L, Zhang D, Bu N, Huang L, Lin H, Liu W, Cao G, Mu R, Pang J, Wang L. Robust construction of konjac glucomannan/polylactic acid nanofibrous films incorporated with carvacrol via microfluidic blow spinning for food packaging. Int J Biol Macromol 2024; 266:131250. [PMID: 38556241 DOI: 10.1016/j.ijbiomac.2024.131250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 03/01/2024] [Accepted: 03/27/2024] [Indexed: 04/02/2024]
Abstract
In recent years, the application of biopolymer-based nanofibers prepared via microfluidic blow spinning (MBS) for food packaging has continuously increased due to their advantages of biocompatibility, biodegradability, and safety. However, the poor spinnability, undesirable water barrier capacity, and loss of antibacterial and antioxidant properties of biopolymer-based nanofibers strictly restrict their real-world applications. In this work, carvacrol (CV) incorporated konjac glucomannan (KGM)/polylactic acid (PLA) nanofibrous films (KP-CV) were produced by MBS. The FTIR spectra and XRD analysis revealed the hydrogen bonding interactions among CV, PLA, and KGM, thus significantly improving the TS of KP-CV nanofibrous films from 0.23 to 1.27 MPa with increased content of CV from 0 % to 5 %. Besides, KP-CV nanofibrous films showed improved thermal stability, excellent hydrophobicity (WCA: 128.19°, WVP: 1.02 g mm/m2 h kPa), and sustained release of CV combined with good antioxidant activities (DPPH radical scavenging activity: 77.51 ± 1.57 %), and antibacterial properties against S. aureus (inhibition zone: 26.33 mm) and E. coli (inhibition zone: 22.67 mm). Therefore, as prepared KP-CV nanofibrous films can be potentially applied as packaging materials for the extended shelf life of cherry tomatoes.
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Affiliation(s)
- Lizhen Zhou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Di Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Liying Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huanglong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wei Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Guoyu Cao
- Department of Food, Minbei Vocational and Technical College, Nanping 353000, China
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Colloid and Interface Chemistry, Ministry of Education, Shandong University, Jinan 250100, China.
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5
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Li J, Zhang G, Zhang Z, Zhang Y, Zhang D. Synergistic Microbial Inhibition and Quality Preservation for Grapes through High-Voltage Electric Field Cold Plasma and Nano-ZnO Antimicrobial Film Treatment. Foods 2023; 12:4234. [PMID: 38231691 DOI: 10.3390/foods12234234] [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: 10/12/2023] [Revised: 11/15/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
To ensure their quality and safety, harvested grapes should be protected from microbial contamination before reaching consumers. For the first time, this study combined high-voltage electric field cold plasma (HVEF-CP) and nano-ZnO antimicrobial film to inhibit microbial growth on grapes. Using the response surface method, the optimal processing parameters of HVEF-CP (a voltage of 78 kV, a frequency of 110 Hz, and a time of 116 s) were identified to achieve 96.29% sterilization. The effects of co-processing with HVEF-CP and nano-ZnO antimicrobial film on the quality and safety of grapes during storage were explored. When stored at 4 °C and 20 °C, the co-processing extended the shelf life of grapes to 14 and 10 days, respectively. The co-processing increased the sterilization rate to 99.34%, demonstrating a synergistic effect between the two methods to ensure not only the safety of grapes but also their nutrient retention during storage. This novel approach is promising for the efficient, safe, and scalable preservation of grapes as well as other foods.
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Affiliation(s)
- Juan Li
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Guantao Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Zitong Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Yuan Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Dongjie Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
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6
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Sonthithaveelap S, Impaprasert R, Suntornsuk W, Srzednicki G. Modification of Konjac Biodegradable Material Using Deacetylation and Reinforcement Process for Its Applications in Food Packaging. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:5559783. [PMID: 37767027 PMCID: PMC10522431 DOI: 10.1155/2023/5559783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 07/11/2023] [Accepted: 08/19/2023] [Indexed: 09/29/2023]
Abstract
Common konjac flour, especially of low grade, is a waste material produced in large quantities during purification of konjac glucomannan (KGM). It contains impurities, particularly oxalate salts, which irritate and may cause kidney stones. Konjac flour has glucomannan as a main component. Glucomannan is characterized by low crystallinity, high thermostability, and the ability to form a strong gel. Subsequently, glucomannan has good potential for the production of biodegradable material. However, its high-water affinity limits its use in packaging. The deacetylated by thermal forming process and reinforced konjac flour with 15% and 20% of microcrystalline cellulose showed improved water absorption and thermal properties of the specimen. Moreover, the thermal forming process resulted in the reduction of soluble oxalate. Therefore, due to the conditions used in this experiment, the material will be stronger, more waterproof properties, and more highly resistant to temperatures, so it is suitable to be used as a packaging that is environmentally friendly.
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Affiliation(s)
- Supaphada Sonthithaveelap
- Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi, 126 Pracha Uthit Rd., Bang Mod, Thung Khru, Bangkok 10140, Thailand
| | - Rarisara Impaprasert
- Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi, 126 Pracha Uthit Rd., Bang Mod, Thung Khru, Bangkok 10140, Thailand
| | - Worapot Suntornsuk
- Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi, 126 Pracha Uthit Rd., Bang Mod, Thung Khru, Bangkok 10140, Thailand
| | - George Srzednicki
- Food Science & Technology, School of Chemical Engineering, The University of New South Wales, Sydney NSW 2052, Australia
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7
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Hong X, Mu R, Lin T, Dao L, Wu S, Yan Z, Pang J. Preparation of konjac glucomannan/ZIF-67 hybrid aerogel and its adsorption properties for malachite green. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Development of pH-responsive konjac glucomannan/pullulan films incorporated with acai berry extract to monitor fish freshness. Int J Biol Macromol 2022; 219:897-906. [PMID: 35963350 DOI: 10.1016/j.ijbiomac.2022.08.030] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/02/2022] [Accepted: 08/06/2022] [Indexed: 11/22/2022]
Abstract
In this work, konjac glucomannan (KGM)-based film reinforced with pullulan (PL) and acai berry extract (ABE) was developed by solvent casting method. The as-prepared films performed pH-sensitive properties, which can be potentially applied for fish freshness detection. Rheology, Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), scanning electron microscopy (SEM) were used to characterize chemical structure and morphology of ABE-loaded KGM/PL (KP) films (KP-ABE). FT-IR spectrum indicated that hydrogen bond dominated the formation of KP-ABE films. Adding PL contributed to enhanced mechanical properties of KGM film with increased tensile strength (TS) from 21.25 to 50.27 MPa and elongation at break (EAB) from 10.64 to 19.19 %. Incorporating ABE upgraded flexibility, UV-shielding, thermostability, water barrier (decreased Water vapor permeability (WVP) from 2.07 to 1.67 g·mm/m2·day kPa), antioxidant, and antibacterial ability of KP films, but weakened TS. In addition, KP-ABE films can reflect fish freshness in real time through color variability. Therefore, KP-ABE films exhibited potential applications in intelligent food packaging materials.
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9
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Gao L, Zhao X, Liu M, Zhao X. Characterization and Antibacterial Activities of Carboxymethylated Paramylon from Euglena gracilis. Polymers (Basel) 2022; 14:polym14153022. [PMID: 35893986 PMCID: PMC9332863 DOI: 10.3390/polym14153022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 07/20/2022] [Accepted: 07/21/2022] [Indexed: 11/29/2022] Open
Abstract
Paramylon from Euglena gracilis (EGP) is a polymeric polysaccharide composed of linear β-1,3 glucan. EGP has been proved to have antibacterial activity, but its effect is weak due to its water insolubility and high crystallinity. In order to change this deficiency, this experiment carried out carboxymethylated modification of EGP. Three carboxymethylated derivatives, C-EGP1, C-EGP2, and C-EGP3, with a degree of substitution (DS) of 0.14, 0.55, and 0.78, respectively, were synthesized by varying reaction conditions, such as the mass of chloroacetic acid and temperature. Fourier transform infrared spectroscopy (FTIR), gel permeation chromatography (GPC), and nuclear magnetic resonance (NMR) analysis confirmed the success of the carboxymethylated modification. The Congo red (CR) experiment, scanning electron microscopy (SEM), X-ray diffraction (XRD), and thermogravimetry (TG) were used to study the conformation, surface morphology, crystalline nature, and thermostability of the carboxymethylated EGP. The results showed that carboxymethylation did not change the triple helix structure of the EGP, but that the fundamental particles’ surface morphology was destroyed, and the crystallization area and thermal stability decreased obviously. In addition, the water solubility test and antibacterial experiment showed that the water solubility and antibacterial activity of the EGP after carboxymethylation were obviously improved, and that the water solubility of C-EGP1, C-EGP2, and C-EGP3 increased by 53.31%, 75.52%, and 80.96% respectively. The antibacterial test indicated that C-EGP3 had the best effect on Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), with minimum inhibitory concentration (MIC) values of 12.50 mg/mL and 6.25 mg/mL. The diameters of the inhibition zone of C-EGP3 on E. coli and S. aureus were 11.24 ± 0.15 mm and 12.05 ± 0.09 mm, and the antibacterial rate increased by 41.33% and 43.67%.
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10
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He H, Hao Y, Ai C, Wang K, Liao W, Shen J. Isolation of Dictyophora indusiata polysaccharide and its effects on the multi-structure characteristics and in vitro digestion of extruded rice starch. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Chibrikov V, Pieczywek PM, Zdunek A. Tailor-Made Biosystems - Bacterial Cellulose-Based Films with Plant Cell Wall Polysaccharides. POLYM REV 2022. [DOI: 10.1080/15583724.2022.2067869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Vadym Chibrikov
- Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
| | | | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
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12
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Jiang L, Liu F, Wang F, Zhang H, Kang M. Development and characterization of zein-based active packaging films containing catechin loaded β-cyclodextrin metal-organic frameworks. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100810] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Yuan C, Zou Y, Cui B, Fang Y, Lu L, Xu D. Influence of cyclodextrins on the gelation behavior of κ-carrageenan/konjac glucomannan composite gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106927] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Zhao Y, Li B, Li C, Xu Y, Luo Y, Liang D, Huang C. Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach. Foods 2021; 10:1845. [PMID: 34441621 PMCID: PMC8392450 DOI: 10.3390/foods10081845] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/04/2021] [Accepted: 08/08/2021] [Indexed: 12/13/2022] Open
Abstract
Edible packaging is a sustainable product and technology that uses one kind of "food" (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the "product-packaging" system, and provides a "zero-emission" scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.
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Affiliation(s)
- Yuan Zhao
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Bo Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Cuicui Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yangfan Xu
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yi Luo
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Dongwu Liang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Chongxing Huang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
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15
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Cheng J, Wang H, Xiao F, Xia L, Li L, Jiang S. Functional effectiveness of double essential oils@yam starch/microcrystalline cellulose as active antibacterial packaging. Int J Biol Macromol 2021; 186:873-885. [PMID: 34293359 DOI: 10.1016/j.ijbiomac.2021.07.094] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 07/09/2021] [Accepted: 07/14/2021] [Indexed: 12/18/2022]
Abstract
In this work, two combinations of double EOs, i.e., α-terpineol: eugenol (α-T:Eu) and carvacrol:eugenol (CA:Eu), are used to develop the active antibacterial films of double EOs@yam starch/microcrystalline cellulose (EOs@SC). The hydrogen-bonded networks in SC matrix are conducive to thermostability enhancement and the film of SC25 is determined for EO incorporation. The interactions between EOs and SC matrix are also hydrogen bonds and the double EOs@SC are smooth at ratio of ≤2:2 for α-T:Eu or CA:Eu. The ultimate film properties are dependent on the incorporated EOs. The release of EOs is well controlled by two mechanisms of diffusion (predominant) and swelling (secondary). Synergetic antibacterial activity occurs on double EOs@SC. The shelf life of pork can be extended by 1 day at 25 °C by the two typical films of α-T2:Eu2@SC and CA2:Eu2@SC. Moreover, EOs@SC can be well degraded in humus soil. Thereby, the target films will have great potential in active packaging to extend the shelf life of food.
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Affiliation(s)
- Junfeng Cheng
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Hualin Wang
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China.
| | - Feng Xiao
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Li Xia
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Linlin Li
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China
| | - Shaotong Jiang
- School of Food and Biological Engineering, Hefei University of Technology, 230009 Hefei, Anhui, PR China; Anhui Institute of Agro-Products Intensive Processing Technology, 230009 Hefei, Anhui, PR China
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16
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Zou Y, Yuan C, Cui B, Sha H, Liu P, Lu L, Wu Z. High-Amylose Corn Starch/Konjac Glucomannan Composite Film: Reinforced by Incorporating β-Cyclodextrin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2493-2500. [PMID: 33594885 DOI: 10.1021/acs.jafc.0c06648] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Glycerol-plasticized high-amylose corn starch/konjac glucomannan (HCS/KGM) composite films incorporated with various concentrations of β-cyclodextrin (β-CD) were prepared and investigated for structural, mechanical, and physical properties. The results of X-ray diffraction, attenuated total reflectance Fourier transform infrared spectroscopy, thermogravimetric analyses, and scanning electron microscopy indicated that β-CD excluded from the polymer chains and aggregated to form crystals during film formation, which drove HCS to interact with KGM more compactly. The thickness and transparency of the films increased after β-CD was incorporated. More associations of HCS/KGM enhanced the mechanical properties and reduced the moisture content of the films. The water vapor permeability of the HCS/KGM composite film was also improved significantly with the incorporation of β-CD. The enhanced association between biopolymers in the presence of β-CD will advance the development of a degradable active composite packaging film.
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Affiliation(s)
- Yiyuan Zou
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Haojie Sha
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
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17
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Zhou N, Wang L, You P, Wang L, Mu R, Pang J. Preparation of pH-sensitive food packaging film based on konjac glucomannan and hydroxypropyl methyl cellulose incorporated with mulberry extract. Int J Biol Macromol 2021; 172:515-523. [PMID: 33476614 DOI: 10.1016/j.ijbiomac.2021.01.047] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 12/28/2020] [Accepted: 01/08/2021] [Indexed: 12/15/2022]
Abstract
A pH-sensitive food packaging film was prepared based on konjac glucomannan (KGM) and hydroxypropyl methyl cellulose (HPMC) incorporated with mulberry extracts2 (MBE). FT-IR and XRD analysis revealed that there are good molecular interactions among the three components. The incorporation of MBE into KGM and HPMC (KH) films can significantly improve the mechanical properties and UV resistance. Notably, the KH-MBE-20% film almost completely blocked UV light in the range of 200-600 nm. The best antioxidant and antibacterial properties were obtained when the addition of MBE in the composite film was 20%. In addition, KH-MBE film has good responsiveness to buffers with pH range from 2 to 12. In visual monitoring experiments using the film on fresh fish, the color of the KH-MBE film changed from purple to gray to yellow as the freshness of the fish decreased, and the KH-MBE-20% film had the best color stability. Therefore, intelligent packaging of KH-MBE film has potential applications in real-time monitoring of fish freshness.
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Affiliation(s)
- Ning Zhou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.; State Key Laboratory of Food Safety Technology for Meat Products, Xiamen, Fujian 361100, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.; State Key Laboratory of Food Safety Technology for Meat Products, Xiamen, Fujian 361100, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Peiqiong You
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.; State Key Laboratory of Food Safety Technology for Meat Products, Xiamen, Fujian 361100, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Liangyu Wang
- Fuqing Branch of Fujian Normal University, Fuqing, Fujian 350300, China
| | - RuoJun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.; State Key Laboratory of Food Safety Technology for Meat Products, Xiamen, Fujian 361100, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.; State Key Laboratory of Food Safety Technology for Meat Products, Xiamen, Fujian 361100, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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18
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Formation of high amylose corn starch/konjac glucomannan composite film with improved mechanical and barrier properties. Carbohydr Polym 2021; 251:117039. [DOI: 10.1016/j.carbpol.2020.117039] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 12/21/2022]
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19
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Wang L, Lin L, Guo Y, Long J, Mu RJ, Pang J. Enhanced functional properties of nanocomposite film incorporated with EGCG-loaded dialdehyde glucomannan/gelatin matrix for food packaging. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105863] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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20
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Wang L, Lin L, Pang J. A novel glucomannan incorporated functionalized carbon nanotube films: Synthesis, characterization and antimicrobial activity. Carbohydr Polym 2020; 245:116619. [PMID: 32718660 DOI: 10.1016/j.carbpol.2020.116619] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 06/05/2020] [Accepted: 06/06/2020] [Indexed: 11/16/2022]
Abstract
A novel nanocomposite film was developed by incorporating functionalized carbon nanotube (PCNT) and gallic acid (GA) into carboxymethyl konjac glucomannan (CKGM) and gelatin (GL) matrix. The influences of the PCNT content on the structural, morphological, mechanical, barrier, thermal and antimicrobial properties of CKGM/GL nanocomposite film were discussed. The structure of PCNT@CKGM/GL nanocomposite film was characterized by FT-IR, SEM, and AFM. The crystal structure and thermal ability of the film were generated by XRD and TGA-DTG. The analyses of FT-IR revealed that the amide linkage and strong hydrogen bonding were formed between CKGM, GL, and PCNT. Moreover, the characterization of mechanical properties, moisture barrier, and antimicrobial activities indicated the benefits of adding PCNT into CKGM/GL films. The results suggested that the PCNT@CKGM/GL films exhibited antimicrobial activity against Staphylococcus aureus and Escherichia coli. Therefore, such antimicrobial nanocomposite films have the potential of maintaining the quality and prolong the shelf life of food products.
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Affiliation(s)
- Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; John A. Paulson School of Engineering and Applied Sciences, Harvard University, 29 Oxford Street, Cambridge, MA 02138, USA; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China
| | - Lizhuan Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.
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21
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Tong C, Wu Z, Sun J, Lin L, Wang L, Guo Y, Huang Z, Wu C, Pang J. Effect of carboxylation cellulose nanocrystal and grape peel extracts on the physical, mechanical and antioxidant properties of konjac glucomannan films. Int J Biol Macromol 2020; 156:874-884. [DOI: 10.1016/j.ijbiomac.2020.04.051] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2019] [Revised: 03/08/2020] [Accepted: 04/06/2020] [Indexed: 12/28/2022]
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22
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Novel synthesis of mussel inspired and Fe3+ induced pH-sensitive hydrogels: Adhesion, injectable, shapeable, temperature properties, release behavior and rheological characterization. Carbohydr Polym 2020; 236:116045. [DOI: 10.1016/j.carbpol.2020.116045] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 02/15/2020] [Accepted: 02/19/2020] [Indexed: 12/11/2022]
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23
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Nešić A, Cabrera-Barjas G, Dimitrijević-Branković S, Davidović S, Radovanović N, Delattre C. Prospect of Polysaccharide-Based Materials as Advanced Food Packaging. Molecules 2019; 25:E135. [PMID: 31905753 PMCID: PMC6983128 DOI: 10.3390/molecules25010135] [Citation(s) in RCA: 100] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/22/2019] [Accepted: 12/26/2019] [Indexed: 11/16/2022] Open
Abstract
The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.
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Affiliation(s)
- Aleksandra Nešić
- Vinca Institute for Nuclear Sciences, University of Belgrade, Mike Petrovica-Alasa 12-14, 11000 Belgrade, Serbia;
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | - Gustavo Cabrera-Barjas
- Unidad de Desarrollo Tecnológico, Universidad de Concepcion, Avda. Cordillera No. 2634, Parque Industrial Coronel, Coronel 4190000, Chile;
| | | | - Sladjana Davidović
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Neda Radovanović
- Inovation Centre of Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Cédric Delattre
- CNRS, SIGMA Clermont, Institut Pascal, Université Clermont Auvergne, F-63000 Clermont-Ferrand, France;
- Institute Universitaire de France (IUF), 1 rue Descartes, 75005 Paris, France
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