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Prajapati RA, Jadeja GC. Red dragon fruit-soy protein isolate biofilm: UV-blocking, antioxidant & improved mechanical properties for sustainable food packaging. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1686-1700. [PMID: 39049919 PMCID: PMC11263314 DOI: 10.1007/s13197-024-05940-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/13/2024] [Accepted: 01/29/2024] [Indexed: 07/27/2024]
Abstract
In this study, an active biofilm was developed by incorporating red dragon fruit peel (RDF) extract into soy protein isolate (SPI) film matrix for sustainable food packaging. The addition of betalain-rich-RDF extract (1-7 wt%) significantly improved UV-blocking and antioxidant properties of the film compared to the control film. As wt% of RDF-extract increased, water vapor permeability, water solubility, and elongation at break decreased by 1.06 × 10-10 g m m-2 s-1 Pa-1, 34.25%, and 133.25%, respectively. On the other hand, Tensile strength increased significantly (P < 0.05) by 78.76%. FTIR results confirmed the intermolecular interaction between RDF extract and SPI through hydrogen bonding, while XRD result showed a decrease in the crystallinity degree of the film with RDF extract addition. However, no significant change in the TGA curve between extract-incorporated SPI films was observed. SEM analysis revealed that SPI B and SPI D films had a more compact and denser structure than the control film, while AFM analysis showed an increase in Ra and Rq values representing higher surface roughness of SPI D film. SPI D film also significantly (P < 0.05) decreased the weight loss and increased total soluble solids of freshly cut apples over 7-day storage period. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05940-2.
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Affiliation(s)
- Rushikesh A. Prajapati
- Department of Chemical Engineering, Sardar Vallabhbhai National Institute of Technology, Surat, Gujarat India
| | - Girirajsinh C. Jadeja
- Department of Chemical Engineering, Sardar Vallabhbhai National Institute of Technology, Surat, Gujarat India
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2
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Santos LG, Martins VG. Multifunctional alginate films blended with polyphenol-rich extract from unconventional edible sources: Bioactive properties, UV-light protection, and food freshness monitoring. Int J Biol Macromol 2024; 262:130001. [PMID: 38340915 DOI: 10.1016/j.ijbiomac.2024.130001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 01/30/2024] [Accepted: 02/04/2024] [Indexed: 02/12/2024]
Abstract
The development of active and smart packaging from non-conventional food sources is an ecological trend to ensure safe food supply in the food chain. The study aimed to develop multifunctional films based on alginate blended with different concentrations of purple onion peel (POPE) and butterfly-pea flower extract (BFE). The addition of the extracts increased the opacity of the films by 80 %, indicating greater UV-light barrier ability. The tensile strength and elongation at break of the films increased by 70 % and 30 %, while water vapor permeability decreased by 15 %. The interaction between the extract and the alginate positively modified the structure of the films, increasing the melting temperature of the films (112-131 °C). Mixing both extracts in the matrix generated materials with antioxidant activity, antimicrobial capabilities, and sensitivity to freshness factors (gases, pH, and temperature) superior to films added with a single extract, suggesting better active and intelligent performances. The films protected the color of food products against the effects of UV-light, being strongly capable of colorimetrically checking the deterioration of protein-rich products. Therefore, alginate films blended with POPE and BFE have a promising potential for developing smart materials, preserving, and monitoring the food quality.
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Affiliation(s)
- Luan Gustavo Santos
- Laboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS 96203-900, Brazil.
| | - Vilásia Guimarães Martins
- Laboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS 96203-900, Brazil.
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3
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Zhang C, Qu L, Liu H, Cai D, Yuan Y, Wang S. pH-responsive color-indicating film of pea protein isolate cross-linked with dialdehyde carboxylated cellulose nanofibers for pork freshness monitoring. Int J Biol Macromol 2024; 257:128671. [PMID: 38070796 DOI: 10.1016/j.ijbiomac.2023.128671] [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: 08/04/2023] [Revised: 11/27/2023] [Accepted: 12/06/2023] [Indexed: 01/27/2024]
Abstract
The limited mechanical performance and responsiveness of protein-based smart packaging materials have hindered their development. To address these issues, this study prepared a pH-responsive smart film by introducing dialdehyde carboxylated cellulose nanofibers (DCCNFs) as the cross-linking agent capable of covalently reacting with proteins, and bilberry extract (BE) as a pH-responsive indicator into pea protein isolate (PPI) matrix. The results demonstrated that adding DCCNF and BE enhanced the PPI film's thermal stability, density, and UV barrier properties. Tensile tests revealed significant improvements in both tensile strength and elongation at the break for the resulting film. Furthermore, films containing DCCNF and BE exhibited lower moisture content, swelling ratio, water vapor permeability, and relative oxygen transmission compared to PPI films. Notably, the anthocyanins in BE endowed the film with visual color changes corresponding to different pH values. This feature enabled the film to monitor pork freshness; a transition from acidic to alkaline in pork samples was accompanied by a color change from brown to brownish green in the film as storage time increased. Overall, these findings highlight that this developed film possesses excellent physicochemical properties and sensitive pH response capabilities, making it a promising candidate for future smart packaging applications.
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Affiliation(s)
- Chi Zhang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Luping Qu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Huan Liu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Danni Cai
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Yi Yuan
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China.
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China.
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4
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Eze FN, Jayeoye TJ, Eze RC, Ovatlarnporn C. Construction of carboxymethyl chitosan/PVA/chitin nanowhiskers multicomponent film activated with Cotylelobium lanceolatum phenolics and in situ SeNP for enhanced packaging application. Int J Biol Macromol 2024; 255:128073. [PMID: 37972834 DOI: 10.1016/j.ijbiomac.2023.128073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 07/28/2023] [Accepted: 11/11/2023] [Indexed: 11/19/2023]
Abstract
This work focused on the construction of bioactive packaging films based on carboxymethyl chitosan and poly(vinyl alcohol) (CMP) as polymeric matrix and fortified with chitin nanowhiskers, Cotylelobium lanceolatum phenolic extract (CL) and in situ synthesized nano selenium. Extensive morphological, microstructural, physical and mechanical analysis revealed that the nanofillers were well-dispersed and integrated into CMP matrix. Incorporation of the extract and nano selenium produced excellent UV blocking properties without seriously compromising the transparency of the composite (CMP/CNW/CLNS1) film. Moreover, blending of CMP with the filler materials significantly elevated (p < 0.05) the surface hydrophobicity (WCA by 35.4°), water barrier (by 53.86 %), tensile strength (from 29.35 to 33.09 MPa), elongation at break (from 64.28 to 96.48 %), and thermal properties of the resultant CMP/CNW/CLNS1 film, with concomitant reduction in water solubility and swellability. Furthermore, the CMP/CNW/CLNS films exhibited remarkable improvement in antioxidant properties. When used for packaging of peeled fresh garlic cloves, the CMP/CNW/CLNS1 film pouch, not the plain CMP or CMP/CNW film pouches, inhibited weight loss, oxidative browning, and the emergence of black mold on the packaged cloves. The developed CMP/CNW/CLNS1 film demonstrated enhanced capacity to safeguard the quality of packaged food and improved shelf life. Therefore, the present study suggests that incorporation of CNW/CLNS into carboxymethyl chitosan/PVA films is a suitable and facile strategy for the fabrication of films with improved mechanical, physico-chemical and functional properties with great potential for application as a sustainable active packaging material in the food industry.
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Affiliation(s)
- Fredrick Nwude Eze
- Drug Delivery Systems Excellence Center, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, 90112 Songkhla, Thailand.
| | - Titilope John Jayeoye
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Roseline Chika Eze
- Faculty of Environment and Resource Studies, Mahidol University, Salaya District, Nakhon Pathom 73170, Thailand
| | - Chitchamai Ovatlarnporn
- Drug Delivery Systems Excellence Center, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, 90112 Songkhla, Thailand; Department of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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Yu M, Hou Y, Zheng L, Han Y, Wang D. Soy protein isolate-based active films functionalized with Zanthoxylum bungeanum by-products: Effects on barrier, mechanical, antioxidant and cherry tomato preservation performance. Int J Biol Macromol 2023; 253:127539. [PMID: 37858653 DOI: 10.1016/j.ijbiomac.2023.127539] [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: 05/22/2023] [Revised: 10/14/2023] [Accepted: 10/16/2023] [Indexed: 10/21/2023]
Abstract
In this work, soy protein isolate (SPI)-based films enriched with naturally sourced Zanthoxylum bungeanum leaf extract (ZBLE) were prepared. Different ZBLE contents (0, 1, 3, 5, and 7 % w/w SPI) were incorporated into the SPI matrix to investigate the effect of ZBLE on various properties of the obtained films. ZBLE exhibited excellent compatibility with SPI in terms of tensile strength, water barrier properties, UV-light resistance capability, and antioxidant activities. The films with 5 % ZBLE addition presented the most comprehensive performance. The release of total phenolic compounds in two different aqueous food simulants was analyzed. Furthermore, the films were employed to preserve fresh cherry tomatoes at 25 ± 1 °C for 18 days. The changes in the physicochemical properties (mass loss rate, decay rate, and vitamin C content) of cherry tomatoes revealed that the addition of ZBLE to films significantly extended the storage time. Therefore, the SPI/ZBLE composite film has the potential as an eco-friendly active packaging material for food preservation.
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Affiliation(s)
- Miao Yu
- College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
| | - Yuping Hou
- College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Lingli Zheng
- College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yingying Han
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Dongmei Wang
- College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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Hasanah NN, Mohamad Azman E, Rozzamri A, Zainal Abedin NH, Ismail-Fitry MR. A Systematic Review of Butterfly Pea Flower ( Clitoria ternatea L.): Extraction and Application as a Food Freshness pH-Indicator for Polymer-Based Intelligent Packaging. Polymers (Basel) 2023; 15:polym15112541. [PMID: 37299340 DOI: 10.3390/polym15112541] [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: 04/18/2023] [Revised: 05/21/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
The butterfly pea flower (Clitoria ternatea L.) (BPF) has a high anthocyanin content, which can be incorporated into polymer-based films to produce intelligent packaging for real-time food freshness indicators. The objective of this work was to systematically review the polymer characteristics used as BPF extract carriers and their application on various food products as intelligent packaging systems. This systematic review was developed based on scientific reports accessible on the databases provided by PSAS, UPM, and Google Scholar between 2010 and 2023. It covers the morphology, anthocyanin extraction, and applications of anthocyanin-rich colourants from butterfly pea flower (BPF) and as pH indicators in intelligent packaging systems. Probe ultrasonication extraction was successfully employed to extract a higher yield, which showed a 246.48% better extraction of anthocyanins from BPFs for food applications. In comparison to anthocyanins from other natural sources, BPFs have a major benefit in food packaging due to their unique colour spectrum throughout a wide range of pH values. Several studies reported that the immobilisation of BPF in different polymeric film matrixes could affect their physicochemical properties, but they could still effectively monitor the quality of perishable food in real-time. In conclusion, the development of intelligent films employing BPF's anthocyanins is a potential strategy for the future of food packaging systems.
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Affiliation(s)
- Nur Nabilah Hasanah
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
| | - Ezzat Mohamad Azman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
| | - Ashari Rozzamri
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
| | - Nur Hanani Zainal Abedin
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia (UPM), Putra Infoport, UPM Serdang 43400, Selangor, Malaysia
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Hou F, Gong Z, Jia F, Cui W, Song S, Zhang J, Wang Y, Wang W. Insights into the relationships of modifying methods, structure, functional properties and applications of chitin: A review. Food Chem 2023; 409:135336. [PMID: 36586263 DOI: 10.1016/j.foodchem.2022.135336] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/16/2022] [Accepted: 12/26/2022] [Indexed: 12/29/2022]
Abstract
Chitin as the second plentiful polysaccharide has arouse widely attention due to its remarkable availability and biocompatibility. While the strong inter/intra molecular hydrogen bonds and crystallinity severely restrict its applications. Recently, multiple emerging technologies are increasingly used to modify chitin structure for the sake of obtaining excellent functional properties, as well as broadening the corresponding applications. Firstly, this review systematically outlines the features of single and combined methods for chitin modification. Then, the impacts of various modifying methods on the structural characteristics of chitin, including molecular weight, degree of acetylation and functional groups, are further summarized. In addition, the effects of these structural characteristics on the functional properties as well as its potential related applications are illustrated. The conclusion of this review provides better understanding of the relationships among the modifying methods, structure, properties and applications, contributing to chitin modification for the targeted purpose in the future study.
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Affiliation(s)
- Furong Hou
- Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Zhiqing Gong
- Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Fengjuan Jia
- Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Wenjia Cui
- Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Shasha Song
- Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Jian Zhang
- Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Yansheng Wang
- Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Wenliang Wang
- Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
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8
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Oun AA, Roy S, Shin GH, Yoo S, Kim JT. pH-sensitive smart indicators based on cellulose and different natural pigments for tracing kimchi ripening stages. Int J Biol Macromol 2023:124905. [PMID: 37224902 DOI: 10.1016/j.ijbiomac.2023.124905] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 05/02/2023] [Accepted: 05/13/2023] [Indexed: 05/26/2023]
Abstract
Five natural pigments including water-soluble [butterfly pea (BP), red cabbage (RC), and aronia (AR)] and alcohol-soluble [shikonin (SK) and alizarin (ALZ)] were extracted, characterized, and loaded onto cellulose for preparing pH-sensitive indicators. The indicators were tested their color response efficiency, gas sensitivity, response to lactic acid, color release, and antioxidant activity. Cellulose-water soluble indicators showed more obvious color changes than alcohol-soluble indicators in lactic acid solution and pH solutions (1-13). All cellulose-pigment indicators exhibited prominent sensitivity to ammonia compared to acidic vapor. Antioxidant activity and release behavior of the indicators were influenced by pigment type and simulants. Kimchi packaging test was carried out using original and alkalized indicators. The alkalized indicators were more effective in showing visible color changes during kimchi storage than the original indicators, and cellulose-ALZ displayed the most distinct color change from violet (fresh kimchi, pH 5.6, acidity 0.45 %) to gray (optimum fermented kimchi, pH 4.7, acidity 0.72 %), and to yellow (over fermented kimchi, pH 3.8, acidity 1.38 %) which followed by BP, AR, RC, SK respectively. The findings of the study suggest that the alkalization method could be used to show noticeable color changes in a narrow pH range for application with acidic foods.
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Affiliation(s)
- Ahmed A Oun
- Nanotechnology and Advanced Materials Central Lab, Regional Center for Food & Feed, Agricultural Research Center, Giza, Egypt; Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - SeungRan Yoo
- Hygienic Safety·Packaging Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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Zhao Y, Gao L, Wang J, Xue Z, Zhang M, Ma X, Wang G, Lv S. Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from Lycium ruthenicum Murr. MATERIALS (BASEL, SWITZERLAND) 2023; 16:ma16103828. [PMID: 37241455 DOI: 10.3390/ma16103828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/11/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023]
Abstract
A new pH-sensitive film was developed using Artemisia sphaerocephala Krasch. gum (ASKG), soybean protein isolate (SPI), and natural anthocyanin extracted from Lycium ruthenicum Murr. The film was prepared by adsorbing anthocyanins dissolved in an acidified alcohol solution on a solid matrix. ASKG and SPI were used as the solid matrix for the immobilization of the Lycium ruthenicum Murr. anthocyanin extract, which was absorbed into the film as a natural dye using the facile-dip method. Regarding the mechanical properties of the pH-sensitive film, the tensile strength (TS) values increased approximately 2-5-fold, but the elongation at break (EB) values decreased significantly by about 60% to 95%. With the increase in anthocyanin concentration, the oxygen permeability (OP) values first decreased by about 85%, and then increased by about 364%. The water vapor permeability (WVP) values increased by about 63%, and then decreased by about 20%. Colorimetric analysis of the films revealed variations in color at different pH values (pH 2.0-10.0). Fourier-transform infrared (FT-IR) spectra and XRD patterns indicated compatibility among ASKG, SPI, and anthocyanin extracts. In addition, an application test was conducted to establish a correlation between film color change and carp meat spoilage. At storage temperatures of 25 °C and 4 °C, when the meat was totally spoiled, the TVB-N values reached 99.80 ± 2.53 mg/100 g and 58.75 ± 1.49 mg/100 g, and the film's color changed from red to light brown and from red to yellowish green, respectively. Therefore, this pH-sensitive film could be used as an indicator to monitor the freshness of meat during storage.
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Affiliation(s)
- Yucong Zhao
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Le Gao
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jing Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ziyan Xue
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Mengyao Zhang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xueli Ma
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Guohua Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Shenghua Lv
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
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Effects of pre-emulsion prepared using sucrose esters with different hydrophile-lipophile balances on characteristics of soy protein isolate emulsion films. Food Res Int 2023; 165:112542. [PMID: 36869455 DOI: 10.1016/j.foodres.2023.112542] [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: 07/21/2022] [Revised: 11/19/2022] [Accepted: 01/22/2023] [Indexed: 01/29/2023]
Abstract
The preparation of emulsion films using pre-emulsification has received extensive attention due to the enhancement of oil binding capacity. However, the different effects of water in oil (W/O) and oil in water (O/W) pre-emulsions on the physicochemical properties of films are still unclear. Therefore, the soy protein isolate (SPI) based emulsion films were prepared by W/O or O/W pre-emulsion using sucrose esters with different hydrophile-lipophile balances to investigate the properties of SPI emulsion (SPIE) films. The viscosity, storage moduli, and loss moduli of film-forming solutions (FFSs) with O/W pre-emulsion were higher than those of FFSs with W/O pre-emulsion. The oil droplets of FFSs with W/O pre-emulsion were large and uneven, and the oil droplet size increased after drying. Phase separation and macroporous network appeared in cross-sectional of SPIE films with W/O pre-emulsion according to scanning electron microscope images. Meanwhile, the SPIE films with W/O pre-emulsion demonstrated higher oil concentration and hydrophobicity on the upper surface compared with the SPIE films with O/W pre-emulsion. Low tensile strength, glass transition temperature, and high elongation at break and transparency value of SPIE films with O/W pre-emulsions were founded. The water vapor permeability of SPIE films with W/O pre-emulsion increased with the addition of oil, whereas the opposite trend appeared in that with O/W pre-emulsion. In conclusion, the structure and porosity of emulsion films could be affected by the pre-emulsion types, which can determine the application ranges.
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11
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Wang L, Ji X, Cheng Y, Tao Y, Lu J, Du J, Wang H. All-biodegradable soy protein isolate/lignin composite cross-linked by oxidized sucrose as agricultural mulch films for green farming. Int J Biol Macromol 2022; 223:120-128. [PMID: 36374637 DOI: 10.1016/j.ijbiomac.2022.10.251] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/23/2022] [Accepted: 10/27/2022] [Indexed: 11/05/2022]
Abstract
Microplastics produced from the discarded traditional non-degradable mulch film deteriorate the ecological environment and pose a great threat to human health. Developing eco-friendly and biodegradable materials to substitute traditional plastic mulch film highly contributed to the progress of green agriculture. Herein, a category of eco-friendly and all-biodegradable soy protein isolate (SPI)/oxidized sucrose (OS)/Lignin mulch film was innovatively proposed by employing OS as green cross-linker and lignin as nanofiller under chemical/physical interaction. The cross-linking effect and hydrogen bonds between biopolymers act as sacrificial bonds for energy dissipation and effectively reinforced the intermolecular interactions as well as tensile strength from 6.67 MPa of pristine SPI film to 8.45 MPa of SPI/OS/Lignin film. Moreover, the SPI/OS/Lignin mulch film also presented excellent UV-shielding, moisture retention, heat preservation effect and sustained urea release properties. Benefitting from the above-mentioned merits, higher germination rate of cabbage seed was achieved when the natural soil was covered by such multifunctional mulch film compared to traditional low-density PE film. Our findings paved a solid way in rational designing and fabricating eco-friendly, low-cost and all-biodegradable mulch film to facilitate the crops growth, boosting the development of green farming.
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Affiliation(s)
- Louyu Wang
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Xingxiang Ji
- Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Yi Cheng
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Yehan Tao
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Jie Lu
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Jian Du
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Haisong Wang
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.
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Santos LG, Alves-Silva GF, Martins VG. Active-intelligent and biodegradable sodium alginate films loaded with Clitoria ternatea anthocyanin-rich extract to preserve and monitor food freshness. Int J Biol Macromol 2022; 220:866-877. [PMID: 35998854 DOI: 10.1016/j.ijbiomac.2022.08.120] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 08/16/2022] [Accepted: 08/17/2022] [Indexed: 11/16/2022]
Abstract
The aim of this study was to develop and characterize sodium alginate films loaded with 10-40 % Clitoria ternatea extract (CTE) and apply to monitoring the quality of milk, pork and shrimp. Films loaded with CTE showed high light barrier capacity and improved tensile strength by 3.8 times over control films. The incorporation of CTE in alginate films improved the thermal stability of the materials due to intermolecular interactions and crosslinking of polymeric networks. The addition of 40 % of CTE generated films with antibacterial action against E. coli. The alginate films showed biodegradable characteristics in soil and beach sand in 15 days. The food simulant test revealed that the loaded films show good compatibility with aqueous and acidic foods due to the release of higher levels of polyphenols and anthocyanins. The films showed great colorimetric potential due to their ability to change color at different pH (pink-green), ammonia gas (blue-green) and sterilization process (blue-yellow). When the film loaded with 40 % CTE (F40) was applied to monitor the freshness of milk and meat products (shrimp and pork), its blue color changed to purple and green, respectively. Therefore, the F40 has great potential to be used as a biodegradable indicator of freshness.
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Affiliation(s)
- Luan Gustavo Santos
- Laboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS, 96203-900, Brazil.
| | - Gisele Fernanda Alves-Silva
- Laboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS, 96203-900, Brazil.
| | - Vilásia Guimarães Martins
- Laboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS, 96203-900, Brazil.
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