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Zhu L, Liu Y, Liu J, Qiu X, Lin L. Preparation and characterization of tea tree essential oil microcapsule-coated packaging paper with bacteriostatic effect. Food Chem X 2024; 23:101510. [PMID: 38947341 PMCID: PMC11214406 DOI: 10.1016/j.fochx.2024.101510] [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: 04/30/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 07/02/2024] Open
Abstract
We prepared tea tree essential oil microcapsules, and the microcapsules and pullulan were coated on kraft paper to prepare an antibacterial paper. The antibacterial activity, structural characterization, and thermal stability of the prepared microcapsules and packaging paper were then tested. We found that the retention rate of microcapsules reached 87.1% after a 70 min of high-temperature treatment. The minimum inhibitory concentrations of microcapsules to S. aureus and E. coli were 112 mg/mL and 224 mg/mL, and the bacteriostatic zones of the packaging paper to E. coli and S. aureus were 17.49 mm and 22.75 mm, respectively. The prepared microcapsules were irregular. The paper coating was formed via hydrogen bonding, which filled the pores of paper fibers. When compared with the base paper, the roughness of the paper was reduced to 7.16 nm (Rq) and 5.61 nm (Ra), and no thermal decomposition occurred at <288 °C, which together implies a good application prospect.
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Affiliation(s)
- Lin Zhu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, Guangdong 524001, China
| | - Yijun Liu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, Guangdong 524001, China
| | - Jiameng Liu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, Guangdong 524001, China
| | - Xunxia Qiu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, Guangdong 524001, China
| | - Lijing Lin
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, Guangdong 524001, China
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2
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Wang Z, Zang C, Hu G, Li J, Yu Y, Yang W, Hu Y. PCL/Locust bean gum nanofibers loaded with HP-β-CD/Epicatechin clathrate compounds for fruit packaging. Int J Biol Macromol 2024; 276:133940. [PMID: 39025179 DOI: 10.1016/j.ijbiomac.2024.133940] [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: 02/06/2024] [Revised: 07/13/2024] [Accepted: 07/15/2024] [Indexed: 07/20/2024]
Abstract
In this work, the hydroxypropyl-β-cyclodextrin (HP-β-CD)/Epicatechin (EC) clathrate compounds were rapidly prepared based on an ultrasound-mediated method, and Polycaprolactone (PCL)/Locust bean gum (LBG) nanofibers loaded clathrate compounds were fabricated by electrostatic spinning (ELS) for fruit packaging. The results of infrared spectrum and crystal type analysis proved that clathrate compounds were successfully prepared. With the addition of clathrate compounds, the diameter of fibers increased from 553.43 to 1273.47 nm, and hydrogen bonds were formed between clathrate compounds and fibrous membranes, which improved the thermal stability, reduced the crystallinity, and enhanced the hydrophilicity and gas permeability of fibrous membranes. The fibrous membranes indicated sustained release of EC for 240 h, retaining the activity of EC and demonstrating good bacteriostatic ability in vitro and in vivo. The test results showed that the antibacterial fibrous membranes prepared in this work have a positive application prospect for fruit packaging.
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Affiliation(s)
- Ziteng Wang
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30, South Puzhu Road, Nanjing 211816, China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30, South Puzhu Road, Nanjing 211816, China
| | - Chao Zang
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30, South Puzhu Road, Nanjing 211816, China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30, South Puzhu Road, Nanjing 211816, China
| | - Guoxing Hu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30, South Puzhu Road, Nanjing 211816, China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30, South Puzhu Road, Nanjing 211816, China
| | - Jixiang Li
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30, South Puzhu Road, Nanjing 211816, China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30, South Puzhu Road, Nanjing 211816, China
| | - Yiyang Yu
- College of Food Science and Light Industry, Nanjing Tech University, No. 30, South Puzhu Road, Nanjing 211816, China
| | - Wenge Yang
- School of Pharmaceutical Sciences, Nanjing Tech University, No. 30, South Puzhu Road, Nanjing 211816, China.
| | - Yonghong Hu
- College of Food Science and Light Industry, Nanjing Tech University, No. 30, South Puzhu Road, Nanjing 211816, China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, No. 30, South Puzhu Road, Nanjing 211816, China.
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3
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Hossen MA, Shimul IM, Sameen DE, Rasheed Z, Tanga W, Chen M, Liu Y. Chitosan/gelatin coating loaded with ginger essential oil/β-cyclodextrin inclusion complex on quality and shelf life of blueberries. Int J Biol Macromol 2024:135026. [PMID: 39187107 DOI: 10.1016/j.ijbiomac.2024.135026] [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: 04/25/2024] [Revised: 06/24/2024] [Accepted: 08/15/2024] [Indexed: 08/28/2024]
Abstract
Blueberries are highly susceptible to fungal pathogens and oxidative deterioration due to their thin epidermal layer, which can be mitigated by applying a natural polymer-based antimicrobial coating to their surface. This study aimed to develop a chitosan/gelatin-based antimicrobial coating utilizing ginger essential oil (GEO) to extend the postharvest quality of blueberries. To ensure GEO's stability within the coating, it was initially encapsulated with β-cyclodextrin (β-CD) using the inclusion complexation technique. The GEO/β-CD inclusion complex (IC) formed rhomboidal shapes with high encapsulation efficiency and small particle sizes. When the optimized GEO/β-CD IC was incorporated into the chitosan/gelatin polymer solution, it significantly increased surface hydrophobicity and free radical scavenging activity, and suppressed the growth of three selected fungi, namely Botrytis cinerea, Penicillium italicum and Alternaria alternaria. The results of postharvest storage quality revealed that blueberry samples coated with CH/Gel-GEO/β-CD IC-5 effectively maintained the quality of blueberries by decreasing weight loss and decay incidence, and regulating anthocyanin and other oxidation-related enzyme activities compared to the control group during 16 days at 25 °C and 40 days at 4 °C storages. In conclusion, it can be stated that CH/Gel-GEO/β-CD composite coating can be a promising technology to address the drawbacks of blueberry preservation.
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Affiliation(s)
- Md Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China; Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore-7408, Bangladesh
| | - Islam Md Shimul
- Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore-7408, Bangladesh
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zainab Rasheed
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Wuxia Tanga
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Mingrui Chen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
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4
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Mohammadzadeh P, Marand SA, Almasi H, Zeynali F, Moradi M. Bacterial nanocellulose-based nanopaper activated by β-cyclodextrin/ Salvia officinalis essential oil complexes for shelf life extension of shrimp. Int J Biol Macromol 2024; 275:133354. [PMID: 38945710 DOI: 10.1016/j.ijbiomac.2024.133354] [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: 02/09/2024] [Revised: 06/03/2024] [Accepted: 06/20/2024] [Indexed: 07/02/2024]
Abstract
Active bacterial nanocellulose (BNC) nanopapers containing Salvia officinalis essential oil (SEO) in free form and encapsulated with β-cyclodextrin (βCD) were prepared, and their effect on the shelf life extension of shrimp was investigated. The GC-MS analysis of the SEO indicated the presence of various active compounds such as Thujone (21.53 %), Ledol (12.51 %) and Eucalyptol (11.28 %) in the essential oil composition. The cytotoxicity of the SEO and SEO-βCD complexes in the L929 cell line was quite low. FTIR analysis revealed new interactions in the nanopapers containing SEO-βCD complexes. Microscopic images showed that SEO-βCD complexation improved the surface morphology of the BNC nanopapers, whereas free SEO had a negative effect. X-ray diffraction patterns of the nanopapers showed higher crystallinity of the SEO-βCD containing nanopapers than that of the SEO-incorporated nanopapers. Moreover, the addition of the SEO-βCD complex improved the thermal properties of the BNC nanopaper. Water contact angle analysis showed higher hydrophobicity of the samples containing free SEO than that of the other samples. Both SEO-βCD and free SEO increased the elongation at break and decreased the tensile strength of the nanopaper. The prepared active films showed a greater antimicrobial effect on L. monocytogenes than on E. coli. The results showed a higher antioxidant capacity of the free SEO-containing nanopapers (58-78 %). The desirable effects of the active nanopapers on shrimp preservation were demonstrated by the results obtained for the microbial load, pH, and volatile nitrogen content of the product. The results demonstrate the potential of the prepared BNC active nanopapers for use in active antioxidant/antimicrobial food packaging.
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Affiliation(s)
- Paria Mohammadzadeh
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Sina Ardebilchi Marand
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | - Fariba Zeynali
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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5
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Lim HJ, Tang SY, Chan KW, Manickam S, Yu LJ, Tan KW. A starch/gelatin-based Halochromic film with black currant anthocyanin and Nanocellulose-stabilized cinnamon essential oil Pickering emulsion: Towards real-time Salmon freshness assessment. Int J Biol Macromol 2024; 274:133329. [PMID: 38908640 DOI: 10.1016/j.ijbiomac.2024.133329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 05/29/2024] [Accepted: 06/19/2024] [Indexed: 06/24/2024]
Abstract
Neoterically, food packaging systems designed solely for prolonging shelf life or monitoring freshness could not fulfil the dynamic demands of consumers. In this current investigation, using the solvent casting method, a versatile halochromic indicator was created by integrating black currant anthocyanin and cinnamon essential oil-loaded Pickering emulsion into a starch/gelatin matrix. The resulting indicator film underwent scrutiny for its structural, pH-sensitive, antioxidant, and antimicrobial attributes. Unexpectedly, the amalgamation of anthocyanin and essential oil led to decreased antioxidant activity, dropping from 73.23 ± 2.17 to 28.87 ± 2.50 mg Trolox equivalent/g sample. Additionally, no discernible antimicrobial properties were detected in the composite film sample against both Staphylococcus aureus and Escherichia coli. Fourier transform infrared analyses unveiled robust intermolecular interactions among the film-forming components, providing insights into the observed antagonistic effect. The indicator film displayed distinctive colour changes corresponding to the fresh (greyish-brown), onset of decomposition (khaki), and spoiled (dark green) stages of the stored fish sample. This highlights its promising potential for providing real-time indications of food spoilage. These findings are important for the efficient design of composite films incorporating anthocyanins and essential oils. They serve as a guide towards their potential use as multifunctional packaging materials in the food industry.
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Affiliation(s)
- Hong Jun Lim
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900, Sepang, Selangor Darul Ehsan, Malaysia
| | - Siah Ying Tang
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor Darul Ehsan, Malaysia; Advanced Engineering Platform, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor Darul Ehsan, Malaysia
| | - Kim Wei Chan
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, 43400, Serdang, Selangor Darul Ehsan, Malaysia
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering Department, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
| | - Lih Jiun Yu
- Faculty of Engineering, Technology, and Built Environment, UCSI University Kuala Lumpur, Campus, No. 1, Jalan Menara Gading, UCSI Heights (Taman Connaught), Cheras 56000, Kuala Lumpur, Malaysia
| | - Khang Wei Tan
- School of Energy and Chemical Engineering, Xiamen University Malaysia, 43900, Sepang, Selangor Darul Ehsan, Malaysia.
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6
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Qin Z, Jiang Q, Zou Y, Chen M, Li J, Li Y, Zhang H. Synthesis of Nanosized γ-Cyclodextrin Metal-Organic Frameworks as Carriers of Limonene for Fresh-Cut Fruit Preservation Based on Polycaprolactone Nanofibers. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2024; 20:e2400399. [PMID: 38607266 DOI: 10.1002/smll.202400399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 03/31/2024] [Indexed: 04/13/2024]
Abstract
To address the issue of bacterial growth on fresh-cut fruits, this paper reports the synthesis of nanosized γ-cyclodextrin metal-organic frameworks (CD-MOFs) using an ultrasound-assisted method and their application as carriers of limonene for antibacterial active packaging. The effects of the processing parameters on the morphology and crystallinity of the CD-MOFs are investigated, and the results prove that the addition of methanol is the key to producing nanosized CD-MOFs. The limonene loading content of the nanosized CD-MOFs can reach approximately 170 mg g-1. The sustained-release behaviors of limonene in the CD-MOFs are evaluated. Molecular docking simulations reveal the distribution and binding sites of limonene in the CD-MOFs. CD-MOFs are deposited on the surfaces of polycaprolactone (PCL) nanofibers via an immersion method, and limonene-loaded CD-MOF@PCL nanofibers are prepared. The morphology, crystallinity, thermal stability, mechanical properties, and antibacterial activity of the nanofibers are also studied. The nanofiber film effectively inhibits bacterial growth and prolongs the shelf life of fresh-cut apples. This study provides a novel strategy for developing antibacterial active packaging materials based on CD-MOFs and PCL nanofibers.
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Affiliation(s)
- Zeyu Qin
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Qinbo Jiang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Yucheng Zou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Meiyu Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Jiawen Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Yang Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
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7
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Arul Raj JS, Aliyas S, Poomany Arul Soundara Rajan YA, Murugan K, Karuppiah P, Arumugam N, Almansour AI, Karthikeyan P. Spontaneous nanoemulsification of cinnamon essential oil: Formulation, characterization, and antibacterial and antibiofilm activity against fish spoilage caused by Serratia rubidaea BFMO8. Biotechnol Appl Biochem 2024; 71:512-524. [PMID: 38253987 DOI: 10.1002/bab.2555] [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: 06/14/2023] [Accepted: 01/02/2024] [Indexed: 01/24/2024]
Abstract
The contemporary food industry's uses of nanoemulsions (NEs) include food processing, effective nutraceutical delivery, the development of functional chemicals, and the synthesis of natural preservatives, such as phytocompounds. Although cinnamon essential oil (CEO) is widely used in the cosmetic, pharmaceutical, and food industries, it is difficult to add to aqueous-based food formulations due to its weak stability and poor water solubility. This study describes the formulation of a CEO nanoemulsion (CEONE) by spontaneous emulsification and evaluates its antibacterial and antibiofilm properties against biofilm-forming Serratia rubidaea BFMO8 isolated from spoiled emperor fish (Lethrinus miniatus). Bacteria causing spoilage in emperor fish were isolated and identified as S. rubidaea using common morphological, cultural, and 16S RNA sequencing methods, and their ability to form biofilms and their susceptibility to CEONE were assessed using biofilm-specific methods. The spontaneous emulsification formulation of CEONE was accomplished using water and Tween 20 surfactant by manipulating organic and aqueous phase interface properties and controlling particle growth by capping surfactant increases. The best emulsification, with highly stable nano-size droplets, was accomplished at 750 rpm and a 1:3 ratio concentration. The stable CEONE droplet size, polydispersity index, and zeta potential values were 204.8 nm, 0.115, and -6.05 mV, respectively. FTIR and high-resolution liquid chromatography-mass spectrometry (HR-LCMS) analyses have revealed carboxyl, carbonyl, and phenol-like primary phytochemical functional groups in CEO and CEONE, which contribute to their antibacterial and antibiofilm properties.
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Affiliation(s)
- Jasmin Suriya Arul Raj
- Department of Biotechnology, Manonmaniam Sundaranar University, Tirunelveli, Tamil Nadu, India
| | - Sheena Aliyas
- Department of Biotechnology, Manonmaniam Sundaranar University, Tirunelveli, Tamil Nadu, India
| | | | - Kasi Murugan
- Department of Biotechnology, Manonmaniam Sundaranar University, Tirunelveli, Tamil Nadu, India
| | - Ponmurugan Karuppiah
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Natarajan Arumugam
- Department of Chemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | | | - Perumal Karthikeyan
- Department of Chemistry and Biochemistry, Ohio State University, Columbus, Ohio, USA
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8
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Kong P, Zulfikar A, Thangunpai K, Masuo S, Abe JP, Enomae T. Efficient encapsulation of Hinoki essential oil with β-cyclodextrin using an ultrasound-aided co-precipitation technique for dual anti-Listeria monocytogenes and anti-Staphylococcus aureus activities. Int J Biol Macromol 2024; 270:132382. [PMID: 38754652 DOI: 10.1016/j.ijbiomac.2024.132382] [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: 11/05/2023] [Revised: 03/14/2024] [Accepted: 05/12/2024] [Indexed: 05/18/2024]
Abstract
Listeria monocytogenes (L. monocytogenes) and Staphylococcus aureus (S. aureus) are widely acknowledged as two of the most dangerous foodborne pathogens. Nevertheless, reports on the development of non-toxic food preservatives that specifically target these two bacterial strains are scarce. Here, we present an inclusion complex (IC) of Hinoki essential oil with β-cyclodextrin, which exhibited dual anti-L. monocytogenes and anti-S. aureus activities. For the first time, an innovative ultrasound-aided co-precipitation technique was utilized for the preparation of IC. Compared with the traditional co-precipitation method, this new technique demonstrated superior encapsulation and time efficiencies, making it well-suited for large-scale production. X-ray diffraction and scanning electron microscopy analyses revealed a transition in the morphological and crystal structures after formation of the IC. Fourier transform infrared spectroscopy and Raman spectroscopy analyses indicated that Hinoki essential oil was effectively encapsulated by β-cyclodextrin. The differential scanning calorimetry and thermogravimetric thermograms indicated that the formed IC was more thermally stable than the free Hinoki essential oil. Importantly, 100 % antibacterial ratios for both L. monocytogenes and S. aureus were determined, indicating that the IC prepared in this study is a promising food preservative.
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Affiliation(s)
- Peifu Kong
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan.
| | - Ainun Zulfikar
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan; Materials and Metallurgical Engineering Department, Kalimantan Institute of Technology, Balikpapan 76127, Indonesia
| | - Kotchaporn Thangunpai
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan
| | - Shunsuke Masuo
- Institute of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan
| | - Junichi Peter Abe
- Institute of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan
| | - Toshiharu Enomae
- Institute of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan.
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9
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Hu S, Zhao R, Chi X, Chen T, Li Y, Xu Y, Zhu B, Hu J. Unleashing the power of chlorogenic acid: exploring its potential in nutrition delivery and the food industry. Food Funct 2024; 15:4741-4762. [PMID: 38629635 DOI: 10.1039/d4fo00059e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
In the contemporary era, heightened emphasis on health and safety has emerged as a paramount concern among individuals with food. The concepts of "natural" and "green" have progressively asserted dominance in the food consumption market. Consequently, through continuous exploration and development, an escalating array of natural bioactive ingredients is finding application in both nutrition delivery and the broader food industry. Chlorogenic acid (CGA), a polyphenolic compound widely distributed in various plants in nature, has garnered significant attention. Abundant research underscores CGA's robust biological activity, showcasing notable preventive and therapeutic efficacy across diverse diseases. This article commences with a comprehensive overview, summarizing the dietary sources and primary biological activities of CGA. These encompass antioxidant, anti-inflammatory, antibacterial, anti-cancer, and neuroprotective activities. Next, a comprehensive overview of the current research on nutrient delivery systems incorporating CGA is provided. This exploration encompasses nanoparticle, liposome, hydrogel, and emulsion delivery systems. Additionally, the article explores the latest applications of CGA in the food industry. Serving as a cutting-edge theoretical foundation, this paper contributes to the design and development of CGA in the realms of nutrition delivery and the food industry. Finally, the article presents informed speculations and considerations for the future development of CGA.
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Affiliation(s)
- Shumeng Hu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China.
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
| | - Runan Zhao
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, PR China
| | - Xuesong Chi
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Tao Chen
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Yangjing Li
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Yu Xu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Beiwei Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China.
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Jiangning Hu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
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10
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Thivya P, Gururaj PN, Reddy NBP, Rajam R. Recent advances in protein-polysaccharide based biocomposites and their potential applications in food packaging: A review. Int J Biol Macromol 2024; 268:131757. [PMID: 38657934 DOI: 10.1016/j.ijbiomac.2024.131757] [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: 12/18/2023] [Revised: 04/09/2024] [Accepted: 04/20/2024] [Indexed: 04/26/2024]
Abstract
This review addresses the current trend of replacing petroleum-based polymers in food packaging with bio-based alternatives, specifically focusing on proteins and polysaccharides. While these biopolymers exhibit excellent film-forming properties and are abundant in nature, their individual use in packaging lacks ideal plastic-like characteristics, especially in terms of mechanical and barrier properties. A recent solution involves the formulation of biocomposites through the reinforcement of one biopolymer with another (e.g., protein with a polysaccharide), significantly enhancing the physical, mechanical, and barrier properties of packaging materials. The review concentrates on the integration of proteins and polysaccharides in biocomposite materials, emphasizing their potential applications in active and intelligent food packaging systems. It covers sources, manufacturing methods, interaction mechanisms, recent developments, perspectives, and opportunities. The exploration extends to practical implementations of these biocomposites in enhancing food quality, safety, and shelf life-a green technological approach contributing to the reduction of food waste and loss.
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Affiliation(s)
- P Thivya
- Department of Food Technology, Kalasalingam Academy of Research and Education (KARE), Krishnankoil, Virudhunagar, Tamilnadu, India.
| | - P N Gururaj
- Department of Food Science and Technology, Hamelmalo Agricultural College, Hamelmalo, Zoba-Anseba, Eritrea
| | - N Bhanu Prakash Reddy
- Department of Food Process Engineering, National Institute of Food Technology, Entrepreneurship and Management, (NIFTEM-T), Thanjavur, Tamil Nadu, India
| | - R Rajam
- Department of Food Technology, Kalasalingam Academy of Research and Education (KARE), Virudhunagar 626126, Tamilnadu, India
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11
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Hu H, Tian J, Shu R, Liu H, Wang S, Yin X, Wang J, Zhang D. A cheaper substitute for HRP: ultra-small Cu-Au bimetallic enzyme mimics with infinitesimal steric hindrance to promote catalytic lateral flow immunodetection of clenbuterol. LAB ON A CHIP 2024; 24:2272-2279. [PMID: 38504660 DOI: 10.1039/d3lc01079a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/21/2024]
Abstract
A highly sensitive lateral flow immunoassay (LFIA) is developed for the enzyme-catalyzed and double-reading determination of clenbuterol (CLE), in which a new type of probe was adopted through the direct electrostatic adsorption of ultra-small copper-gold bimetallic enzyme mimics (USCGs) and monoclonal antibodies. In the assay, based on the peroxidase activity of USCG, the chromogenic substrate TMB-H2O2 was introduced to trigger its color development, and the results were compared with those before catalysis. The detection sensitivity after catalysis is 0.03 ng mL-1 under optimal circumstances, which is 6-fold better than that of the traditional Au NPs-based LFIA and 2-fold greater than that before catalysis. This approach was successfully applied to the detection of CLE in milk, pork and mutton samples with an optimum assay time of 7 min and best catalytic time of 80 s, after which satisfactory recoveries of 98.53-117.79% were obtained. Cu-Au nanoparticles as a signal tag and the use of their nanozyme properties are the first applications in the field of LFIA. This work can be a promising exhibition for the application of a cheaper substitute for HRP, ultra-small bimetallic enzyme mimics, in LFIAs.
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Affiliation(s)
- Huilan Hu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China.
| | - Jiaqi Tian
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China.
| | - Rui Shu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China.
| | - Huihui Liu
- Shandong Key Laboratory of Marine Ecological Restoration, Shandong Marine Resource and Environment Research Institute, No. 216 Changjiang Road, Economic and Technological Development Zone, 264006, Yantai, Shandong, China.
| | - Shaochi Wang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China.
| | - Xuechi Yin
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China.
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China.
| | - Daohong Zhang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China.
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12
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Santos FND, Fonseca LM, Jansen-Alves C, Crizel RL, Pires JB, Kroning IS, de Souza JF, Fajardo AR, Lopes GV, Dias ARG, Zavareze EDR. Antimicrobial activity of geranium (Pelargonium graveolens) essential oil and its encapsulation in carioca bean starch ultrafine fibers by electrospinning. Int J Biol Macromol 2024; 265:130953. [PMID: 38499124 DOI: 10.1016/j.ijbiomac.2024.130953] [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: 01/20/2024] [Revised: 03/04/2024] [Accepted: 03/15/2024] [Indexed: 03/20/2024]
Abstract
Geranium (Pelargonium graveolens) is known for being an aromatic plant rich in bioactive compounds with antibacterial properties. In this study, geranium essential oil (GEO) was extracted and encapsulated in ultrafine bean starch fibers produced by electrospinning as an antibacterial agent. GEO revealed a composition rich in volatile compounds, including citronellol, cis-geraniol, β-linalool, citronellyl formate, and linalool formate. In its free form, GEO exhibited high antibacterial activity against pathogenic bacteria strains (L. monocytogenes, S. aureus, and E. coli). The bean starch fibers, produced with and without the addition of GEO, were uniform and continuous, with an average diameter ranging from 249 to 373 nm. Confocal analysis indicated a uniform distribution of GEO in the fibers, with a loading capacity of 54.0 %, 42.9 %, and 36.5 % for 20 %, 30 %, and 40 % GEO concentrations, respectively. Remarkably, fibers containing 40 % GEO showed a significant reduction in tested bacteria (L. monocytogenes, S. aureus, and E. coli), suggesting promising applications in preventing losses and extending the shelf life of food through active packaging.
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Affiliation(s)
- Felipe Nardo Dos Santos
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
| | - Laura Martins Fonseca
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Cristina Jansen-Alves
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Rosane Lopes Crizel
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Juliani Buchveitz Pires
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Isabela Schneid Kroning
- Microbiology Laboratory (LabMicro), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Jaqueline Ferreira de Souza
- Laboratory of Technology and Development of Composites and Polymeric Materials (LaCoPol), Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil
| | - André Ricardo Fajardo
- Laboratory of Technology and Development of Composites and Polymeric Materials (LaCoPol), Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil
| | - Graciela Völz Lopes
- Microbiology Laboratory (LabMicro), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Elessandra da Rosa Zavareze
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
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13
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Elmoghayer ME, Saleh NM, Abu Hashim II. Enhanced oral delivery of hesperidin-loaded sulfobutylether-β-cyclodextrin/chitosan nanoparticles for augmenting its hypoglycemic activity: in vitro-in vivo assessment study. Drug Deliv Transl Res 2024; 14:895-917. [PMID: 37843733 DOI: 10.1007/s13346-023-01440-6] [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] [Accepted: 09/26/2023] [Indexed: 10/17/2023]
Abstract
Hesperidin (Hsd), a bioactive phytomedicine, experienced an antidiabetic activity versus both Type 1 and Type 2 Diabetes mellitus. However, its intrinsic poor solubility and bioavailability is a key challenging obstacle reflecting its oral delivery. From such perspective, the purpose of the current study was to prepare and evaluate Hsd-loaded sulfobutylether-β-cyclodextrin/chitosan nanoparticles (Hsd/CD/CS NPs) for improving the hypoglycemic activity of the orally administered Hsd. Hsd was first complexed with sulfobutylether-β-cyclodextrin (SBE-β-CD) and the complex (CX) was found to be formed with percent complexation efficiency and percent process efficiency of 50.53 ± 1.46 and 84.52 ± 3.16%, respectively. Also, solid state characterization of the complex ensured the inclusion of Hsd inside the cavity of SBE-β-CD. Then, Hsd/CD/CS NPs were prepared using the ionic gelation technique. The prepared NPs were fully characterized to select the most promising one (F1) with a homogenous particle size of 455.7 ± 9.04 nm, a positive zeta potential of + 32.28 ± 1.12 mV, and an entrapment efficiency of 77.46 ± 0.39%. The optimal formula (F1) was subjected to further investigation of in vitro release, ex vivo intestinal permeation, stability, cytotoxicity, and in vivo hypoglycemic activity. The results of the release and permeation studies of F1 manifested a modulated pattern between Hsd and CX. The preferential stability of F1 was observed at 4 ± 1 °C. Also, the biocompatibility of F1 with oral epithelial cell line (OEC) was retained up to a concentration of 100 µg/mL. After oral administration of F1, a noteworthy synergistic hypoglycemic effect was recorded with decreased blood glucose level until the end of the experiment. In conclusion, Hsd/CD/CS NPs could be regarded as a hopeful oral delivery system of Hsd with enhanced antidiabetic activity.
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Affiliation(s)
- Mona Ebrahim Elmoghayer
- Department of Pharmaceutics, Faculty of Pharmacy, Mansoura University, Mansoura, 35516, Egypt
| | - Noha Mohamed Saleh
- Department of Pharmaceutics, Faculty of Pharmacy, Mansoura University, Mansoura, 35516, Egypt.
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14
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Ke Q, Ma K, Zhang Y, Meng Q, Huang X, Kou X. Antibacterial aroma compounds as property modifiers for electrospun biopolymer nanofibers of proteins and polysaccharides: A review. Int J Biol Macromol 2023; 253:126563. [PMID: 37657584 DOI: 10.1016/j.ijbiomac.2023.126563] [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: 05/23/2023] [Revised: 07/27/2023] [Accepted: 08/19/2023] [Indexed: 09/03/2023]
Abstract
Electrospinning is one of the most promising techniques for producing biopolymer nanofibers for various applications. Proteins and polysaccharides, among other biopolymers, are attractive substrates for electrospinning due to their favorable biocompatibility and biodegradability. However, there are still challenges to improve the mechanical properties, water sensitivity and biological activity of biopolymer nanofibers. Therefore, these strategies such as polymer blending, application of cross-linking agents, the addition of nanoparticles and bioactive components, and modification of biopolymer have been developed to enhance the properties of biopolymer nanofibers. Among them, antibacterial aroma compounds (AACs) from essential oils are widely used as bioactive components and property modifiers in various biopolymer nanofibers to enhance the functionality, hydrophobicity, thermal properties, and mechanical properties of nanofibers, which depends on the electrospun strategy of AACs. This review summarizes the recently reported antimicrobial activities and applications of AACs, and compares the effects of four electrospinning strategies for encapsulating AACs on the properties and applications of nanofibers. The authors focus on the correlation of the main characteristics of these biopolymer electrospun nanofibers with the encapsulation strategy of AACs in the nanofibers. Moreover, this review also particularly emphasizes the impact of the characteristics of these nanofibers on their application field of antimicrobial materials.
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Affiliation(s)
- Qinfei Ke
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai 201620, China
| | - Kangning Ma
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Yunchong Zhang
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qingran Meng
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xin Huang
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
| | - Xingran Kou
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai 201620, China.
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15
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Cakmak HY, Ege H, Yilmaz S, Agturk G, Yontem FD, Enguven G, Sarmis A, Cakmak Z, Gunduz O, Ege ZR. 3D printed Styrax Liquidus (Liquidambar orientalis Miller)-loaded poly (L-lactic acid)/chitosan based wound dressing material: Fabrication, characterization, and biocompatibility results. Int J Biol Macromol 2023; 248:125835. [PMID: 37473890 DOI: 10.1016/j.ijbiomac.2023.125835] [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: 03/19/2023] [Revised: 06/26/2023] [Accepted: 07/12/2023] [Indexed: 07/22/2023]
Abstract
The medicinal plant of Styrax liquidus (ST) (sweet gum balsam) which extracted from Liquidambar orientalis Mill tree, was loaded into the 3D printed polylactic acid (PLA)/chitosan (CS) based 3D printed scaffolds to investigate its wound healing and closure effect, in this study. The morphological and chemical properties of the ST loaded 3D printed scaffolds with different concentrations (1 %, 2 %, and 3 % wt) were investigated by Scanning Electron Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FT-IR), respectively. In addition, the mechanical and thermal properties of the materials were investigated by Tensile test and Differential Scanning Calorimetry (DSC), respectively. The antimicrobial activities of the ST loaded 3D printed scaffolds and their incubation media in the PBS (pH 7.4, at 37 °C for 24 h) were investigated on two Gram-positive and two Gram-negative standard pathogenic bacteria with the agar disc diffusion method. The colorimetric MTT assay was used to determine the cell viability of human fibroblast cells (CCD-1072Sk) incubated with free ST, ST loaded, and unloaded 3D printed scaffolds. The 1 % and 2 % (wt) ST loaded PLA/CS/ST 3D printed scaffolds showed an increase in the cell number. Annexin V/PI double stain assay was performed to test whether early or late apoptosis was induced in the PLA/CS/1 % ST and PLA/CS/2 % ST loaded groups and the results were consistent with the MTT assay. Furthermore, a wound healing assay was carried out to investigate the effect of ST loaded 3D printed scaffolds on wound healing in CCD-1072Sk cells. The highest wound closure compared to the control group was observed on cells treated with PLA/CS/1 % ST for 72 h. According to the results, novel biocompatible ST loaded 3D printed scaffolds with antimicrobial effect can be used as wound healing material for potential tissue engineering applications.
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Affiliation(s)
| | - Hasan Ege
- Center for Nanotechnology and Biomaterials Applied and Research, Marmara University, Istanbul, Turkey; Institute of Health Sciences, Department of Physiology, Istanbul University-Cerrahpasa, Istanbul, Turkey
| | - Senanur Yilmaz
- Center for Nanotechnology and Biomaterials Applied and Research, Marmara University, Istanbul, Turkey; Department of Metallurgical and Materials Engineering, Faculty of Technology, Marmara University, Istanbul, Turkey
| | - Gokhan Agturk
- Institute of Health Sciences, Department of Physiology, Istanbul University-Cerrahpasa, Istanbul, Turkey; Department of Physiology, School of Medicine, Halic University, Istanbul, Turkey
| | - Fulya Dal Yontem
- Department of Biophysics, Koc University School of Medicine, Koç University, Sariyer, Istanbul, Turkey; Koc University Research Center for Translational Medicine (KUTTAM), Sariyer, 34450 Istanbul, Turkey
| | - Gozde Enguven
- Center for Nanotechnology and Biomaterials Applied and Research, Marmara University, Istanbul, Turkey; Department of Metallurgical and Materials Engineering, Faculty of Technology, Marmara University, Istanbul, Turkey
| | - Abdurrahman Sarmis
- Department of Medical Microbiology Laboratory, Goztepe Prof. Dr. Suleyman Yalcin City Hospital, Istanbul, Turkey
| | - Zeren Cakmak
- Kartal Prof. Dr. Saban Teoman Durali Science and Art Center, Istanbul, Turkey
| | - Oguzhan Gunduz
- Center for Nanotechnology and Biomaterials Applied and Research, Marmara University, Istanbul, Turkey; Department of Metallurgical and Materials Engineering, Faculty of Technology, Marmara University, Istanbul, Turkey
| | - Zeynep Ruya Ege
- Center for Nanotechnology and Biomaterials Applied and Research, Marmara University, Istanbul, Turkey; Department of Biomedical Engineering, Faculty of Engineering and Architecture, Istanbul Arel University, Istanbul, Turkey.
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16
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Zhang M, Ahmed A, Xu L. Electrospun Nanofibers for Functional Food Packaging Application. MATERIALS (BASEL, SWITZERLAND) 2023; 16:5937. [PMID: 37687628 PMCID: PMC10488873 DOI: 10.3390/ma16175937] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
With the strengthening of the public awareness of food safety and environmental protection, functional food packaging materials have received widespread attention. Nanofibers are considered as promising packaging materials due to their unique one-dimensional structure (high aspect ratio, large specific surface area) and functional advantages. Electrospinning, as a commonly used simple and efficient method for preparing nanofibers, can obtain nanofibers with different structures such as aligned, core-shell, and porous structures by modifying the devices and adjusting the process parameters. The selection of raw materials and structural design of nanofibers can endow food packaging with different functions, including antimicrobial activity, antioxidation, ultraviolet protection, and response to pH. This paper aims to provide a comprehensive review of the application of electrospun nanofibers in functional food packaging. Advances in electrospinning technology and electrospun materials used for food packaging are introduced. Moreover, the progress and development prospects of electrospun nanofibers in functional food packaging are highlighted. Meanwhile, the application of functional packaging based on nanofibers in different foods is discussed in detail.
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Affiliation(s)
- Meng Zhang
- National Engineering Laboratory for Modern Silk, College of Textile and Engineering, Soochow University, 199 Ren-Ai Road, Suzhou 215123, China; (M.Z.); (A.A.)
| | - Adnan Ahmed
- National Engineering Laboratory for Modern Silk, College of Textile and Engineering, Soochow University, 199 Ren-Ai Road, Suzhou 215123, China; (M.Z.); (A.A.)
| | - Lan Xu
- National Engineering Laboratory for Modern Silk, College of Textile and Engineering, Soochow University, 199 Ren-Ai Road, Suzhou 215123, China; (M.Z.); (A.A.)
- Jiangsu Engineering Research Center of Textile Dyeing and Printing for Energy Conservation, Discharge Reduction and Cleaner Production (ERC), Soochow University, 199 Ren-Ai Road, Suzhou 215123, China
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17
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Zhang W, Ezati P, Khan A, Assadpour E, Rhim JW, Jafari SM. Encapsulation and delivery systems of cinnamon essential oil for food preservation applications. Adv Colloid Interface Sci 2023; 318:102965. [PMID: 37480830 DOI: 10.1016/j.cis.2023.102965] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 07/03/2023] [Accepted: 07/16/2023] [Indexed: 07/24/2023]
Abstract
Food safety threats and deterioration due to the invasion of microorganisms has led to economic losses and food-borne diseases in the food industry; so, development of natural food preservatives is urgently needed when considering the safety of chemically synthesized preservatives. Because of its outstanding antioxidant and antibacterial properties, cinnamon essential oil (CEO) is considered a promising natural preservative. However, CEO's low solubility and easy degradability limits its application in food products. Therefore, some encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications. This work discusses the chemical and techno-functional properties of CEO, including its key components and antioxidant/antibacterial properties, and summarizes recent developments on encapsulation and delivery systems for CEO in food preservation applications. Since CEO is currently added to most biopolymeric films/coatings (BFCs) for food preservation, most studies have shown that encapsulation systems can improve the food preservation performance of BFCs containing CEOs. It has been confirmed that various delivery systems could improve the stability and controlled-release properties of CEO, thereby enhancing its ability to extend the shelf life of foods. These encapsulation techniques include spray drying, emulsion systems, complex coacervation (nanoprecipitation), ionic gelation, liposomes, inclusion complexation (cyclodextrins, silica), and electrospinning.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Parya Ezati
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ajahar Khan
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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18
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Chen L, Zheng B, Xu Y, Sun C, Wu W, Xie X, Zhu Y, Cai W, Lin S, Luo Y, Shi C. Nano hydrogel-based oxygen-releasing stem cell transplantation system for treating diabetic foot. J Nanobiotechnology 2023; 21:202. [PMID: 37370102 DOI: 10.1186/s12951-023-01925-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Accepted: 05/10/2023] [Indexed: 06/29/2023] Open
Abstract
The employment of stem cells and hydrogel is widespread in contemporary clinical approaches to treating diabetic foot ulcers. However, the hypoxic conditions in the surrounding lesion tissue lead to a low stem cell survival rate following transplantation. This research introduces a novel hydrogel with superior oxygen permeability and biocompatibility, serving as a vehicle for developing a stem cell transplantation system incorporating oxygen-releasing microspheres and cardiosphere-derived stem cells (CDCs). By optimizing the peroxidase fixation quantity on the microsphere surface and the oxygen-releasing microsphere content within the transplantation system, intracellular oxygen levels were assessed using electron paramagnetic resonance (EPR) under simulated low-oxygen conditions in vitro. The expression of vascularization and repair-related indexes were evaluated via RT-PCR and ELISA. The microspheres were found to continuously release oxygen for three weeks within the transplantation system, promoting growth factor expression to maintain intracellular oxygen levels and support the survival and proliferation of CDCs. Moreover, the effect of this stem cell transplantation system on wound healing in a diabetic foot mice model was examined through an in vivo animal experiment. The oxygen-releasing microspheres within the transplantation system preserved the intracellular oxygen levels of CDCs in the hypoxic environment of injured tissues. By inhibiting the expression of inflammatory factors and stimulating the upregulation of pertinent growth factors, it improved the vascularization of ulcer tissue on the mice's back and expedited the healing of the wound site. Overall, the stem cell transplantation system in this study, based on hydrogels containing CDCs and oxygen-releasing microspheres, offers a promising strategy for the clinical implementation of localized stem cell delivery to improve diabetic foot wound healing.
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Affiliation(s)
- Liangmiao Chen
- Department of Endocrinology, The Third Affiliated Hospital of Wenzhou Medical University, 325200, Wenzhou, Zhejiang, China
| | - Bingru Zheng
- Department of Interventional Vascular Surgery, The Third Affiliated Hospital of Wenzhou Medical University, No.108 Wansong Road, 325200, Wenzhou, Zhejiang, China
| | - Yizhou Xu
- Department of Interventional Vascular Surgery, The Third Affiliated Hospital of Wenzhou Medical University, No.108 Wansong Road, 325200, Wenzhou, Zhejiang, China
| | - Changzheng Sun
- Institute of Cardiovascular Development and Translational Medicine, The Second Affiliated Hospital & Yuying Children's Hospital of Wenzhou Medical University, 325027, Wenzhou, Zhejiang, China
| | - Wanrui Wu
- Department of Interventional Vascular Surgery, The Third Affiliated Hospital of Wenzhou Medical University, No.108 Wansong Road, 325200, Wenzhou, Zhejiang, China
| | - Xiangpang Xie
- Department of Interventional Vascular Surgery, The Third Affiliated Hospital of Wenzhou Medical University, No.108 Wansong Road, 325200, Wenzhou, Zhejiang, China
| | - Yu Zhu
- Department of Interventional Vascular Surgery, The Third Affiliated Hospital of Wenzhou Medical University, No.108 Wansong Road, 325200, Wenzhou, Zhejiang, China
| | - Wei Cai
- Department of Interventional Vascular Surgery, The Third Affiliated Hospital of Wenzhou Medical University, No.108 Wansong Road, 325200, Wenzhou, Zhejiang, China
| | - Suifang Lin
- Department of Interventional Vascular Surgery, The Third Affiliated Hospital of Wenzhou Medical University, No.108 Wansong Road, 325200, Wenzhou, Zhejiang, China
| | - Ya Luo
- Department of Interventional Vascular Surgery, The Third Affiliated Hospital of Wenzhou Medical University, No.108 Wansong Road, 325200, Wenzhou, Zhejiang, China.
| | - Changsheng Shi
- Department of Interventional Vascular Surgery, The Third Affiliated Hospital of Wenzhou Medical University, No.108 Wansong Road, 325200, Wenzhou, Zhejiang, China.
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19
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Latiyan S, Kumar TSS, Doble M, Kennedy JF. Perspectives of nanofibrous wound dressings based on glucans and galactans - A review. Int J Biol Macromol 2023:125358. [PMID: 37330091 DOI: 10.1016/j.ijbiomac.2023.125358] [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: 12/08/2022] [Revised: 06/06/2023] [Accepted: 06/10/2023] [Indexed: 06/19/2023]
Abstract
Wound healing is a complex and dynamic process that needs an appropriate environment to overcome infection and inflammation to progress well. Wounds lead to morbidity, mortality, and a significant economic burden, often due to the non-availability of suitable treatments. Hence, this field has lured the attention of researchers and pharmaceutical industries for decades. As a result, the global wound care market is expected to be 27.8 billion USD by 2026 from 19.3 billion USD in 2021, at a compound annual growth rate (CAGR) of 7.6 %. Wound dressings have emerged as an effective treatment to maintain moisture, protect from pathogens, and impede wound healing. However, synthetic polymer-based dressings fail to comprehensively address optimal and quick regeneration requirements. Natural polymers like glucan and galactan-based carbohydrate dressings have received much attention due to their inherent biocompatibility, biodegradability, inexpensiveness, and natural abundance. Also, nanofibrous mesh supports better proliferation and migration of fibroblasts because of their large surface area and similarity to the extracellular matrix (ECM). Thus, nanostructured dressings derived from glucans and galactans (i.e., chitosan, agar/agarose, pullulan, curdlan, carrageenan, etc.) can overcome the limitations associated with traditional wound dressings. However, they require further development pertaining to the wireless determination of wound bed status and its clinical assessment. The present review intends to provide insight into such carbohydrate-based nanofibrous dressings and their prospects, along with some clinical case studies.
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Affiliation(s)
- Sachin Latiyan
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Madras, Chennai 600036, India; Department of Biotechnology, Bhupat and Jyoti Mehta School of Biosciences, Indian Institute of Technology Madras, Chennai 600036, India
| | - T S Sampath Kumar
- Department of Metallurgical and Materials Engineering, Indian Institute of Technology Madras, Chennai 600036, India.
| | - Mukesh Doble
- Department of Biotechnology, Bhupat and Jyoti Mehta School of Biosciences, Indian Institute of Technology Madras, Chennai 600036, India; Saveetha Dental College & Hospitals, Saveetha Institute of Medical and Technical Sciences, Chennai 600077, India
| | - John F Kennedy
- Chembiotech Labs, Institute of Science and Technology, Kyrewood House, Tenbury Wells WR158FF, UK
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20
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Feng K, Huangfu L, Liu C, Bonfili L, Xiang Q, Wu H, Bai Y. Electrospinning and Electrospraying: Emerging Techniques for Probiotic Stabilization and Application. Polymers (Basel) 2023; 15:polym15102402. [PMID: 37242977 DOI: 10.3390/polym15102402] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/11/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Probiotics are beneficial for human health. However, they are vulnerable to adverse effects during processing, storage, and passage through the gastrointestinal tract, thus reducing their viability. The exploration of strategies for probiotic stabilization is essential for application and function. Electrospinning and electrospraying, two electrohydrodynamic techniques with simple, mild, and versatile characteristics, have recently attracted increased interest for encapsulating and immobilizing probiotics to improve their survivability under harsh conditions and promoting high-viability delivery in the gastrointestinal tract. This review begins with a more detailed classification of electrospinning and electrospraying, especially dry electrospraying and wet electrospraying. The feasibility of electrospinning and electrospraying in the construction of probiotic carriers, as well as the efficacy of various formulations on the stabilization and colonic delivery of probiotics, are then discussed. Meanwhile, the current application of electrospun and electrosprayed probiotic formulations is introduced. Finally, the existing limitations and future opportunities for electrohydrodynamic techniques in probiotic stabilization are proposed and analyzed. This work comprehensively explains how electrospinning and electrospraying are used to stabilize probiotics, which may aid in their development in probiotic therapy and nutrition.
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Affiliation(s)
- Kun Feng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Lulu Huangfu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Chuanduo Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Laura Bonfili
- School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
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21
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Ma J, Fan J, Xia Y, Kou X, Ke Q, Zhao Y. Preparation of aromatic β-cyclodextrin nano/microcapsules and corresponding aromatic textiles: A review. Carbohydr Polym 2023; 308:120661. [PMID: 36813345 DOI: 10.1016/j.carbpol.2023.120661] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 01/31/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023]
Abstract
Fragrance finishing of textiles is receiving substantial interest, with aromatherapy being one of the most popular aspects of personal health care. However, the longevity of aroma on textiles and presence after subsequent launderings are major concerns for aromatic textiles directly loaded with essential oils. These drawbacks can be weakened by incorporating essential oil-complexed β-cyclodextrins (β-CDs) onto various textiles. This article reviews various preparation methods of aromatic β-cyclodextrin nano/microcapsules, as well as a wide variety of methods for the preparation of aromatic textiles based on them before and after forming, proposing future trends in preparation processes. The review also covers the complexation of β-CDs with essential oils, and the application of aromatic textiles based on β-CD nano/microcapsules. Systematic research on the preparation of aromatic textiles facilitates the realization of green and simple industrialized large-scale production, providing needed application potential in the fields of various functional materials.
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Affiliation(s)
- Jiajia Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; Shanghai Frontiers Science Center of Advanced Textiles, Donghua University, Shanghai 201620, China; Engineering Research Center of Technical Textiles, Ministry of Education, Donghua University, Shanghai 201620, China
| | - Jiaxuan Fan
- Shanghai Frontiers Science Center of Advanced Textiles, Donghua University, Shanghai 201620, China; Engineering Research Center of Technical Textiles, Ministry of Education, Donghua University, Shanghai 201620, China
| | - Yichang Xia
- Shanghai Frontiers Science Center of Advanced Textiles, Donghua University, Shanghai 201620, China; Engineering Research Center of Technical Textiles, Ministry of Education, Donghua University, Shanghai 201620, China
| | - Xingran Kou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qinfei Ke
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
| | - Yi Zhao
- Shanghai Frontiers Science Center of Advanced Textiles, Donghua University, Shanghai 201620, China; Engineering Research Center of Technical Textiles, Ministry of Education, Donghua University, Shanghai 201620, China.
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22
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Xi X, Huang J, Zhang S, Lu Q, Fang Z, Li C, Zhang Q, Liu Y, Chen H, Liu A, Liu S, Wang C, Li S, Hu B. Preparation and characterization of inclusion complex of Myristica fragrans Houtt. (nutmeg) essential oil with 2-hydroxypropyl-β-cyclodextrin. Food Chem 2023; 423:136316. [PMID: 37207514 DOI: 10.1016/j.foodchem.2023.136316] [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: 01/19/2023] [Revised: 04/17/2023] [Accepted: 05/03/2023] [Indexed: 05/21/2023]
Abstract
Nutmeg essential oil (NEO) is a natural condimentwith versatile biological activities. However, the application of NEO in food has several limitations due to its poor stability and low aqueous solubility. To overcome the shortcomings, this paper focused on the preparation of the inclusion complex (IC) of NEO with 2-hydroxypropyl-β-cyclodextrin (HP-β-CD) by the coprecipitation method. The optimal condition was inclusion temperature 36 ℃, time 247 min, stirring speed 520 r/min, and wall-core ratio 12:1, resulting in a recovery of 80.63%. The formation of IC was verified by various methods such as scanning electron microscopy, Fourier transform infrared spectroscopy and nuclear magnetic resonance. The improvement of thermal stability, antioxidant, and nitrite scavenging activities of NEO after encapsulation was proven. Moreover, the controlled release of NEO from IC can be implemented by regulating the temperature and relative humidity. Overall, NEO/HP-β-CD IC has great application potential in food industries.
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Affiliation(s)
- Xiaohui Xi
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Jialing Huang
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Shengyang Zhang
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Qian Lu
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Zhengfeng Fang
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Cheng Li
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Qing Zhang
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Yuntao Liu
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Hong Chen
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Aiping Liu
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Shuxiang Liu
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Caixia Wang
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Shanshan Li
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China
| | - Bin Hu
- College of Food, Sichuan Agricultural University, Yaan 625014, Sichuan, China.
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23
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Lin R, Chen H, Xu R, Liu B, Yuan C, Guo L, Liu P, Fang Y, Cui B. Green preparation of 3D micronetwork eugenol-encapsuled porous starch for improving the performance of starch-based antibacterial film. Int J Biol Macromol 2023; 241:124593. [PMID: 37116844 DOI: 10.1016/j.ijbiomac.2023.124593] [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: 01/11/2023] [Revised: 04/17/2023] [Accepted: 04/21/2023] [Indexed: 04/30/2023]
Abstract
In order to find a non-enzymatically treated alternative wall material with effective encapsulation properties, and to reduce the use of conventional non-biodegradable plastics, a novel 3D-micronetwork porous starch (3D-MPS) was created via a modified sacrificial template method to encapsulate eugenol (3D-EMPS) and used to incorporate with TiO2-starch film, for significantly improving the performance of starch-based antibacterial film. At the template SiO2 nanoparticles concentration of 0.1 %, the 3D-MPS exhibited anticipated alveolate structure with internal aperture of approximately 10 μm confirmed by SEM. With addition of 3D-EMPS, higher tensile strength (29.70 Mpa) and water barrier property (924 g/cm2·24 h) of the composite film was obtained. Moreover, molecular docking technique was used to model the intermolecular forces, which showed that the major forces maintaining the internal bonding of the composite film were hydrogen bonding and the interaction between eugenol and 3D-MPS skeleton in 3D-EMPS. Meanwhile, the composite film demonstrated the expected eugenol retardation and antimicrobial capacity against S. aureus, E. coli, and B. subtilis. Finally, the composite films were used for evaluating the feasibility in the actual food, which largely extended its shelf life compared to the negative control. This high-performance film revealed their potential for packaging materials application.
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Affiliation(s)
- Ruikang Lin
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Huiyi Chen
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Ruoxuan Xu
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Bo Liu
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Chao Yuan
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Li Guo
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Pengfei Liu
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Yishan Fang
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China.
| | - Bo Cui
- School of Food Science and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, School of Materials Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China.
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24
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Preparation and Characterization of Tea Tree Oil-β-Cyclodextrin Microcapsules with Super-High Encapsulation Efficiency. JOURNAL OF BIORESOURCES AND BIOPRODUCTS 2023. [DOI: 10.1016/j.jobab.2023.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
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25
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Li S, Dong Z, Wang Q, Zhou X, Shen L, Li H, Shi W. Antibacterial Z-scheme ZnIn 2S 4/Ag 2MoO 4 composite photocatalytic nanofibers with enhanced photocatalytic performance under visible light. CHEMOSPHERE 2022; 308:136386. [PMID: 36096308 DOI: 10.1016/j.chemosphere.2022.136386] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/30/2022] [Accepted: 09/05/2022] [Indexed: 06/15/2023]
Abstract
Considering the biocompatibility of natural proteins and the strong photo-redox capability of Z-scheme heterojunctions, we fabricated Z-scheme ZnIn2S4/Ag2MoO4@Zein (Z ZA) photocatalytic membranes via electrospinning and in-situ precipitation for enrofloxacin (ENR) degradation. Z ZA exhibit a fiber structure wrapped with ZnIn2S4/Ag2MoO4 heterojunctions. Photocatalytic studies and various characterization results certified that the Z-scheme structure between ZnIn2S4 and Ag2MoO4 significantly increases the lifetime and separation efficiency of photogenerated carriers, which in turn enhances the photodegradation of ENR. The degradation rate of Z ZA-10 (ZnIn2S4/10 wt% Ag2MoO4@Zein) with the highest catalytic activity could reach 100% within 120 min compared with other samples. For ENR degradation, •O2- radicals were certified to be the primary active species by trapping experiments, and several possible conversion pathways of ENR in photocatalytic reactions were proposed. Furthermore, the antibacterial rates of Z ZA-20 (ZnIn2S4/20 wt% Ag2MoO4@Zein) against B. subtilis, P. aeruginosa, S. aureus, and E. coli could reach 90.09%, 89.78%, 84.34%, and 95.31%, respectively. Antibacterial evaluations and cytotoxicity assays demonstrated that Z ZA photocatalytic films had desirable antibacterial properties and low cytotoxicity, rendering them safe and effective for use in the treatment of antibiotic wastewater.
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Affiliation(s)
- Suyun Li
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai, 200444, PR China
| | - Zhenyou Dong
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai, 200444, PR China
| | - Qinqing Wang
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai, 200444, PR China
| | - Xueqing Zhou
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai, 200444, PR China
| | - Longxiang Shen
- Department of Orthopedic Surgery, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai, 200233, PR China.
| | - Haiqing Li
- Department of Cardiovascular Surgery, Ruijin Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, 200025, PR China.
| | - Wenyan Shi
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai, 200444, PR China; Key Laboratory of Organic Compound Pollution Engineering (MOE), Shanghai University, Shanghai, 200444, PR China.
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26
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Bio-nanocomposites as food packaging materials; the main production techniques and analytical parameters. Adv Colloid Interface Sci 2022; 310:102806. [DOI: 10.1016/j.cis.2022.102806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 10/20/2022] [Accepted: 10/21/2022] [Indexed: 11/06/2022]
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27
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Synthesis of p-methoxybenzaldehyde/β-cyclodextrin inclusion complex and studies of its release properties in polylactic acid film. J INCL PHENOM MACRO 2022. [DOI: 10.1007/s10847-022-01173-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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28
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Gundewadi G, Rudra SG, Prasanna R, Banerjee T, Singh SK, Dhakate SR, Gupta A, Anand A. Palladium encapsulated nanofibres for scavenging ethylene from sapota fruits. Front Nutr 2022; 9:994813. [DOI: 10.3389/fnut.2022.994813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Accepted: 09/20/2022] [Indexed: 11/10/2022] Open
Abstract
Scavenging ethylene is a useful intervention during the transportation and storage of tropical climacteric fruits like sapota. Sapota (Manilkara achras Mill.) is a delicious tropical fruit with a very high respiration rate and poor shelf life. To prolong its post-harvest shelf life, the use of palladium chloride in electrospun nanomats was evaluated at a concentration varying from 1 to 4% levels. Encapsulation of 1–2% PdCl2 in nanomats increased the ethylene scavenging capacity (ESC) by 47–68%. Although, upon encapsulation, both PdCl2 and potassium permanganate showed significantly the same ethylene scavenging activity, the efficacy of PdCl2 was found better in presence of sapota fruits. The PdCl2 nanomats were brighter (L* > 73) in colour compared to the potassium permanganate mat. The placement of nanomats (2 cm2 × 9 cm2) in corrugated fibre board boxes in which the sapota was packed showed higher quality indices (firmness, TSS, ascorbic acid, and phenolics) along with lower PLW and respiration rate during the 8 days of storage period. Compared to control (8.35%), physiological loss in weight of 4.47% was recorded in fruits stored with ethylene scavenging nanomats. PdCl2 encapsulated PVA nanomats can emerge as a promising option for the retention of quality in fruits during storage and transit.
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29
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Luo X, Zeng L, Li Q, Wang Z, Kong F, Bi Y. β-cyclodextrin inclusion complex containing essential oil from wampee [Clausena lansium (Lour.) Skeels] fruit pericarp: Synthesis, characterization, and evaluation of antioxidant activity. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.133525] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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30
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Oikonomopoulou V, Stramarkou M, Plakida A, Krokida M. Optimization of encapsulation of stevia glycosides through electrospraying and spray drying. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107854] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Fabrication of Electrospun Polycaprolactone/Casein Nanofibers Containing Green Tea Essential Oils: Applicable for Active Food Packaging. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02905-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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32
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Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry. Microorganisms 2022; 10:microorganisms10081504. [PMID: 35893562 PMCID: PMC9331367 DOI: 10.3390/microorganisms10081504] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/14/2022] [Accepted: 07/18/2022] [Indexed: 02/01/2023] Open
Abstract
The use of essential oils (EO) loaded with nanoparticles is the most promising alternative to increase food quality and safety. Interesting works describe the antimicrobial properties of EO for pathogen control in natural and processed foods for human health and animal production, also contributing to sustainability. Their association with different nanosystems allows novel developments in the micronutrition, health promotion, and pathogen control fields, preventing the aggravation of bacterial microevolution and combating antibiotic resistance. Benefits to the environment are also provided, as they are biodegradable and biocompatible. However, such compounds have some physicochemical properties that prevent commercial use. This review focuses on recent developments in antimicrobial EO-based nanoparticles and their application in different food matrices.
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33
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Dai J, Hu W, Yang H, Li C, Cui H, Li X, Lin L. Controlled release and antibacterial properties of PEO/casein nanofibers loaded with Thymol/β-cyclodextrin inclusion complexes in beef preservation. Food Chem 2022; 382:132369. [PMID: 35152025 DOI: 10.1016/j.foodchem.2022.132369] [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: 08/16/2021] [Revised: 12/04/2021] [Accepted: 02/04/2022] [Indexed: 11/04/2022]
Abstract
There are still many limitations in the application of natural active compounds in meat preservation. Herein, thymol was first inserted into the cavity of β-cyclodextrin (β-CD) to form a stable inclusion complex (THY/β-CD-IC). The computational investigation showed that the optimized complexation energy for THY/β-CD-IC was -12.95 kcal mol-1. It contributed to the improvement of the thermal stability of thymol in the inclusion compound. Furthermore, the functionalized nanofibers (THY/β-CD-IC-NFs) loaded with THY/β-CD-IC were successfully fabricated by electrospinning of the mixture of casein and polyethylene oxide. When dealing with protease-producing bacteria, controllable release of thymol from THY/β-CD-IC-NFs was achieved through the response of casein to the hydrolysis of bacterial protease. The application results indicated that the prepared THY/β-CD-IC-NFs had a long-term antimicrobial activity for chilled beef preservation during 7-days storage. The information from this study presents a feasible strategy for the development of natural extracts for use in meat preservation.
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Affiliation(s)
- Jinming Dai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wei Hu
- College of Materials Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Hongying Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xiangzhou Li
- College of Materials Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
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34
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Wu JH, Hu TG, Wang H, Zong MH, Wu H, Wen P. Electrospinning of PLA Nanofibers: Recent Advances and Its Potential Application for Food Packaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8207-8221. [PMID: 35775601 DOI: 10.1021/acs.jafc.2c02611] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Poly(lactic acid), also abbreviated as PLA, is a promising biopolymer for food packaging owing to its environmental-friendly characteristic and desirable physical properties. Electrospinning technology makes the production of PLA-based nanomaterials available with expected structures and enhanced barrier, mechanical, and thermal properties; especially, the facile process produces a high encapsulation efficiency and controlled release of bioactive agents for the purpose of extending the shelf life and promoting the quality of foodstuffs. In this study, different types of electrospinning techniques used for the preparation of PLA-based nanofibers are summarized, and the enhanced properties of which are also described. Moreover, its application in active and intelligent packaging materials by introducing different components into nanofibers is highlighted. In all, the review establishes the promising prospects of PLA-based nanocomposites for food packaging application.
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Affiliation(s)
- Jia-Hui Wu
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Teng-Gen Hu
- Sericultural&Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510640, China
| | - Hong Wang
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China
| | - Min-Hua Zong
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
| | - Peng Wen
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China
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35
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Bai MY, Zhou Q, Zhang J, Li T, Cheng J, Liu Q, Xu WR, Zhang YC. Antioxidant and antibacterial properties of essential oils-loaded β-cyclodextrin-epichlorohydrin oligomer and chitosan composite films. Colloids Surf B Biointerfaces 2022; 215:112504. [PMID: 35453062 DOI: 10.1016/j.colsurfb.2022.112504] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 04/05/2022] [Accepted: 04/11/2022] [Indexed: 01/11/2023]
Abstract
Chitosan (CS) is becoming increasingly popular in food packaging due to its natural degradability and great film-forming properties. Nevertheless, its poor antibacterial properties and inadequate antioxidant properties prevent it from being used effectively. In this study, β-cyclodextrin-epichlorohydrin (β-CD-EP) oligomers were prepared and encapsulated with natural essential oils cinnamaldehyde and thymol, and then the inclusion complexes (IC) were incorporated into chitosan in various contents to afford a series of CS-IC composite films. The impacts of IC on the morphological, mechanical, thermal, and water resistance properties, antioxidant and antibacterial activities of chitosan films, as well as the loading and sustained release behavior of IC, were thoroughly examined. The results turned out that the essential oils were well-loaded with high encapsulation efficiency and showed a significant slow-release effect. It was also found that the tensile strength and the elongation at break decreased with increasing IC contents, while the thermal stability was enhanced. The incorporation of IC dramatically promoted the antioxidant and antibacterial properties of the chitosan films towards Gram-positive bacteria. Based on our findings, chitosan films containing essential oils-loaded β-CD-EP oligomers may serve as an effective food packaging material.
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Affiliation(s)
- Mei-Yan Bai
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education, Hainan Provincial Key Laboratory of Fine Chemistry, School of Chemical Engineering and Technology or School of Science, Hainan University, Haikou 570228, PR China
| | - Qi Zhou
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education, Hainan Provincial Key Laboratory of Fine Chemistry, School of Chemical Engineering and Technology or School of Science, Hainan University, Haikou 570228, PR China
| | - Jie Zhang
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education, Hainan Provincial Key Laboratory of Fine Chemistry, School of Chemical Engineering and Technology or School of Science, Hainan University, Haikou 570228, PR China; Hainan Health Management College, Haikou 570228, China
| | - Ting Li
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education, Hainan Provincial Key Laboratory of Fine Chemistry, School of Chemical Engineering and Technology or School of Science, Hainan University, Haikou 570228, PR China
| | - Jun Cheng
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education, Hainan Provincial Key Laboratory of Fine Chemistry, School of Chemical Engineering and Technology or School of Science, Hainan University, Haikou 570228, PR China
| | - Qun Liu
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education, Hainan Provincial Key Laboratory of Fine Chemistry, School of Chemical Engineering and Technology or School of Science, Hainan University, Haikou 570228, PR China
| | - Wen-Rong Xu
- Key Laboratory of Advanced Materials of Tropical Island Resources of Ministry of Education, Hainan Provincial Key Laboratory of Fine Chemistry, School of Chemical Engineering and Technology or School of Science, Hainan University, Haikou 570228, PR China.
| | - Yu-Cang Zhang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.
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Qin Z, Zou Y, Zhang Y, Wang P, Zhang H. Electrospun pullulan nanofiber loading zanthoxylum bungeanum essential oil/β-cyclodextrin inclusion complexes for active packaging. Int J Biol Macromol 2022; 210:465-474. [PMID: 35487377 DOI: 10.1016/j.ijbiomac.2022.04.155] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/12/2022] [Accepted: 04/20/2022] [Indexed: 01/16/2023]
Abstract
In this study, zanthoxylum bungeanum essential oil/β-cyclodextrin inclusion complexes (ZBEO/β-CD-ICs) were first prepared by precipitation method. When the addition of ZBEO was 1 g, the reaction time was 4 h and the reaction temperature was 55 °C, the recovery (73.88%) and loading content (9.53%) reached the highest value. The characterization results showed inclusion complexation changed the crystalline structure, enhanced interaction among molecules and increased the thermal stability. Then, nanofiber films containing ZBEO/β-CD-ICs were prepared by electrospinning. When the total polymer concentration was constant at 20%, with the increase of ZBEO/β-CD-IC content, the diameter of nanofiber and mechanical strength decreased, but the temperature corresponding to the maximum rate of weight loss increased. X-ray diffraction analysis proved that the addition of ZBEO/β-CD-IC increased the crystallinity degree of film. The Fourier transform infrared spectra indicated hydrogen bond interactions among molecules. Releasing behavior of ZBEO indicated that increase of temperature and relative humidity accelerated the releasing speed. Antibacterial and antioxidant activity results demonstrated the increase of ZBEO content enhanced antibacterial and antioxidant efficiency, Z40P10 nanofibers had the maximum antibacterial rate of 62.02% against S. aureus and the maximum antioxidant activity of 60.18%.
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Affiliation(s)
- Zeyu Qin
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yucheng Zou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yipeng Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Peng Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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Wang W, Liu Y, Ye L, Coates P, Caton-Rose F, Zhao X. Biocompatibility improvement and controlled in vitro degradation of poly (lactic acid)-b-poly(lactide-co-caprolactone) by formation of highly oriented structure for orthopedic application. J Biomed Mater Res B Appl Biomater 2022; 110:2480-2493. [PMID: 35674722 DOI: 10.1002/jbm.b.35106] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 04/25/2022] [Accepted: 05/20/2022] [Indexed: 12/21/2022]
Abstract
Poly (lactic acid) (PLA) has been proposed as a promising orthopedic implant material, whereas insufficient mechanical strength, unsatisfied biocompatibility and inappropriate degradation rate restrict its further application. In this work, self-reinforced poly (lactic acid)-b-poly(lactide-co-caprolactone) (PLA-b-PLCL) block copolymer with long-chain branches was fabricated through two-stage orientation. Compared with smooth and hydrophobic PLA surface, the surface of PLA-b-PLCL presented micro-phase separated structure with improved hydrophilicity, and cells seeded on it showed improved adhesion/proliferation and high alkaline phosphatase (ALP) activity. After the 1st stage orientation at temperature higher than Tg1 (glass transition temperature of PLA phase), the amount of CH3 and CO groups on surface of PLA-b-PLCL increased, while "groove-ridge" structure formed, resulting in enhancement of surface hydrophobicity. After the 2nd stage orientation at Tg1 ~ Tg2 (glass transition temperature of PLCL phase), surface hydrophobicity/amount of CO groups further increased and "groove-ridge" structure became more significant. Due to suitable wettability and enhanced material-cell mechanical interlocking, cell proliferation/ALP activity were improved and a continuous cell layer formed on sample surface. During in vitro degradation in phosphate buffered saline solution, by introduction of PLCL segments, the crystallinity decreased and solution absorption increased, resulting in a rapid deterioration of mechanical properties. After the 1st stage orientation, a dense microfibrillar structure with high crystallinity formed, which hindered diffusion of solution and delay hydrolytic degradation. After the 2nd stage orientation, PLCL segments were arranged more closely, resulting in a further inhibition of degradation, which was helpful for controlling the strength decay rate of PLA as bone fixation materials.
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Affiliation(s)
- Wuyou Wang
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute of Sichuan University, Chengdu, China
| | - Yalong Liu
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute of Sichuan University, Chengdu, China
| | - Lin Ye
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute of Sichuan University, Chengdu, China
| | - Phil Coates
- School of Engineering, Design and Technology, University of Bradford, Bradford, UK
| | - Fin Caton-Rose
- School of Engineering, Design and Technology, University of Bradford, Bradford, UK
| | - Xiaowen Zhao
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute of Sichuan University, Chengdu, China
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Rodrigues Arruda T, Campos Bernardes P, Robledo Fialho e Moraes A, de Fátima Ferreira Soares N. Natural bioactives in perspective: The future of active packaging based on essential oils and plant extracts themselves and those complexed by cyclodextrins. Food Res Int 2022; 156:111160. [DOI: 10.1016/j.foodres.2022.111160] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 12/15/2022]
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39
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Chang H, Xu J, Macqueen LA, Aytac Z, Peters MM, Zimmerman JF, Xu T, Demokritou P, Parker KK. High-throughput coating with biodegradable antimicrobial pullulan fibres extends shelf life and reduces weight loss in an avocado model. NATURE FOOD 2022; 3:428-436. [PMID: 37118042 DOI: 10.1038/s43016-022-00523-w] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Accepted: 04/28/2022] [Indexed: 11/09/2022]
Abstract
Food waste and food safety motivate the need for improved food packaging solutions. However, current films/coatings addressing these issues are often limited by inefficient release dynamics that require large quantities of active ingredients. Here we developed antimicrobial pullulan fibre (APF)-based packaging that is biodegradable and capable of wrapping food substrates, increasing their longevity and enhancing their safety. APFs were spun using a high-throughput system, termed focused rotary jet spinning, with water as the only solvent, allowing the incorporation of naturally derived antimicrobial agents. Using avocados as a representative example, we demonstrate that APF-coated samples had their shelf life extended by inhibited proliferation of natural microflora, and lost less weight than uncoated control samples. This work offers a promising technique to produce scalable, low-cost and environmentally friendly biodegradable antimicrobial packaging systems.
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40
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Atilgan MR, Bayraktar O. Enhancing shelf life and functionality of food matrices by utilization of natural compounds. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Oguz Bayraktar
- Faculty of Engineering, Department of Bioengineering Ege University Izmir Turkey
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Maliszewska I, Czapka T. Electrospun Polymer Nanofibers with Antimicrobial Activity. Polymers (Basel) 2022; 14:polym14091661. [PMID: 35566830 PMCID: PMC9103814 DOI: 10.3390/polym14091661] [Citation(s) in RCA: 39] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 02/01/2023] Open
Abstract
Nowadays, nanofibers with antimicrobial activity are of great importance due to the widespread antibiotic resistance of many pathogens. Electrospinning is a versatile method of producing ultrathin fibers with desired properties, and this technique can be optimized by controlling parameters such as solution/melt viscosity, feeding rate, and electric field. High viscosity and slow feeding rate cause blockage of the spinneret, while low viscosity and high feeding rate result in fiber discontinuities or droplet formation. The electric field must be properly set because high field strength shortens the solidification time of the fluid streams, while low field strength is unable to form the Taylor cone. Environmental conditions, temperature, and humidity also affect electrospinning. In recent years, significant advances have been made in the development of electrospinning methods and the engineering of electrospun nanofibers for various applications. This review discusses the current research on the use of electrospinning to fabricate composite polymer fibers with antimicrobial properties by incorporating well-defined antimicrobial nanoparticles (silver, titanium dioxide, zinc dioxide, copper oxide, etc.), encapsulating classical therapeutic agents (antibiotics), plant-based bioactive agents (crude extracts, essential oils), and pure compounds (antimicrobial peptides, photosensitizers) in polymer nanofibers with controlled release and anti-degradation protection. The analyzed works prove that the electrospinning process is an effective strategy for the formation of antimicrobial fibers for the biomedicine, pharmacy, and food industry.
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Affiliation(s)
- Irena Maliszewska
- Department of Organic and Medicinal Chemistry, Wrocław University of Science and Technology, 50-370 Wrocław, Poland
- Correspondence: (I.M.); (T.C.)
| | - Tomasz Czapka
- Department of Electrical Engineering Fundamentals, Wrocław University of Science and Technology, 50-370 Wrocław, Poland
- Correspondence: (I.M.); (T.C.)
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42
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Wang C, Wu L, Zhang Y, Xu M, Saldaña MDA, Fan X, Sun W. A Water-absorbent Mat Incorporating β-cyclodextrin/eugenol Inclusion Complex for Preservation of Cold Fresh Mutton. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09734-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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43
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Tian B, Liu J, Liu Y, Wan JB. Integrating diverse plant bioactive ingredients with cyclodextrins to fabricate functional films for food application: a critical review. Crit Rev Food Sci Nutr 2022; 63:7311-7340. [PMID: 35253547 DOI: 10.1080/10408398.2022.2045560] [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] [Indexed: 11/03/2022]
Abstract
The popularity of plant bioactive ingredients has become increasingly apparent in the food industry. However, these plant bioactive ingredients have many deficiencies, including low water solubility, poor stability, and unacceptable odor. Cyclodextrins (CDs), as cyclic molecules, have been extensively studied as superb vehicles of plant bioactive ingredients. These CD inclusion compounds could be added into various film matrices to fabricate bioactive food packaging materials. Therefore, in the present review, we summarized the extraction methods of plant bioactive ingredients, the addition of these CD inclusion compounds into thin-film materials, and their applications in food packaging. Furthermore, the release model and mechanism of active film materials based on various plant bioactive ingredients with CDs were highlighted. Finally, the current challenges and new opportunities based on these film materials have been discussed.
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Affiliation(s)
- Bingren Tian
- School of Chemical Engineering and Technology, Xinjiang University, Urumqi, Xinjiang, China
| | - Jiayue Liu
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao, China
| | - Yumei Liu
- School of Chemical Engineering and Technology, Xinjiang University, Urumqi, Xinjiang, China
| | - Jian-Bo Wan
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao, China
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44
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Liu Y, Sameen DE, Ahmed S, Wang Y, Lu R, Dai J, Li S, Qin W. Recent advances in cyclodextrin-based films for food packaging. Food Chem 2022; 370:131026. [PMID: 34509938 DOI: 10.1016/j.foodchem.2021.131026] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 08/27/2021] [Accepted: 08/29/2021] [Indexed: 12/17/2022]
Abstract
Cyclodextrins are garnering increasing attention because they offer several benefits. For instance, cyclodextrins can form several complexes and supramolecular structures not only for food packaging but also for applications in other fields of science. In this review, we discussed the physical and chemical properties of cyclodextrins and the mechanism of their inclusion complex formation. The use of cyclodextrins in various types of food packaging is elaborated upon. We also explain the effects of cyclodextrins on the packaging of fruits, vegetables, meat, fish, and processed foods. Furthermore, some feasible suggestions for future applications are provided. In addition to the positive attributes of cyclodextrins, there are some limitations and drawbacks, which are discussed briefly in this review. In summary, this review can serve as a guide for researchers exploring cyclodextrins for the development of various packaging films.
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Affiliation(s)
- Yaowen Liu
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China; CaliforniaNano Systems Institute, University of California, Los Angeles, CA 90095, USA.
| | - Dur E Sameen
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Saeed Ahmed
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yue Wang
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Rui Lu
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Jianwu Dai
- Collegeof Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an 625014, China
| | - Suqing Li
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Wen Qin
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China.
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45
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Huang H, Song Y, Zhang Y, Li Y, Li J, Lu X, Wang C. Electrospun Nanofibers: Current Progress and Applications in Food Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1391-1409. [PMID: 35089013 DOI: 10.1021/acs.jafc.1c05352] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Electrospinning has the advantages of simple manufacturing equipment, a low spinning cost, wide range of spinnable materials, and a controllable mild process, which can continuously fabricate submicron or nanoscale ultrafine polymer fibers without high temperature or high pressure. The obtained nanofibrous films may have a large specific surface area, unique pore structure, and easy-to-modify surface characteristics. This review briefly introduces the types and fiber structures of electrospinning and summarizes the applications of electrospinning for food production (e.g., delivery systems for functional food, filtration of beverages), food packaging (e.g., intelligent packaging, antibacterial packaging, antioxidant packaging), and food analysis (e.g., pathogen detection, antibiotic detection, pesticide residue detection, food compositions analysis), focusing on the advantages of electrospinning applications in food systems. Furthermore, the limitations and future research directions of the technique are discussed.
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Affiliation(s)
- Hui Huang
- College of Food Science and Engineering, Jilin University, Changchun 130025, China
| | - Yudong Song
- College of Food Science and Engineering, Jilin University, Changchun 130025, China
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yongxin Li
- College of New Energy and Environment, Jilin University, Changchun 130021, China
| | - Jiali Li
- College of Food Science and Engineering, Jilin University, Changchun 130025, China
| | - Xiaofeng Lu
- Alan G. MacDiarmid Institute, College of Chemistry, Jilin University, Changchun 130012, China
| | - Ce Wang
- Alan G. MacDiarmid Institute, College of Chemistry, Jilin University, Changchun 130012, China
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46
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Han WH, Li X, Yu GF, Wang BC, Huang LP, Wang J, Long YZ. Recent Advances in the Food Application of Electrospun Nanofibers. J IND ENG CHEM 2022. [DOI: 10.1016/j.jiec.2022.02.044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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47
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Dobrzyńska‐Mizera M, Knitter M, Szymanowska D, Mallardo S, Santagata G, Di Lorenzo ML. Optical, mechanical, and antimicrobial properties of bio‐based composites of poly(L‐lactic acid) and D‐limonene/β‐cyclodextrin inclusion complex. J Appl Polym Sci 2022. [DOI: 10.1002/app.52177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Monika Dobrzyńska‐Mizera
- Institute of Materials Technology, Polymer Division Poznan University of Technology Poznan Poland
| | - Monika Knitter
- Institute of Materials Technology, Polymer Division Poznan University of Technology Poznan Poland
| | - Daria Szymanowska
- Department of Biotechnology and Food Microbiology Poznan University of Life Sciences Poznan Poland
| | - Salvatore Mallardo
- National Research Council (CNR), Institute of Polymers Composites and Biomaterials (IPCB), c/o Comprensorio Olivetti Pozzuoli NA Italy
| | - Gabriella Santagata
- National Research Council (CNR), Institute of Polymers Composites and Biomaterials (IPCB), c/o Comprensorio Olivetti Pozzuoli NA Italy
| | - Maria Laura Di Lorenzo
- National Research Council (CNR), Institute of Polymers Composites and Biomaterials (IPCB), c/o Comprensorio Olivetti Pozzuoli NA Italy
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48
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Ribeiro JS, Bordini EAF, Pereira GKR, Polasani RR, Squarize CH, Kantorski KZ, Valandro LF, Bottino MC. Novel cinnamon-laden nanofibers as a potential antifungal coating for poly(methyl methacrylate) denture base materials. Clin Oral Investig 2022; 26:3697-3706. [PMID: 35028732 DOI: 10.1007/s00784-021-04341-5] [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: 06/24/2021] [Accepted: 12/06/2021] [Indexed: 11/28/2022]
Abstract
OBJECTIVES To modify the surface of denture base material by coating it with cinnamon-laden nanofibers to reduce Candida albicans (C. albicans) adhesion and/or proliferation. MATERIALS AND METHODS Heat-cured poly(methyl methacrylate) (PMMA) specimens were processed and coated, or not, with cinnamon-laden polymeric nanofibers (20 or 40 wt.% of cinnamon relative to the total polymer weight). Scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FTIR) analyses of the nanofibers were performed. Antifungal activity was assessed through agar diffusion and colony-forming unit (CFU/mL) assays. Representative SEM morphological analysis was carried out to observe the presence/absence of C. albicans on the fibers. Alamar blue assay was used to determine cell toxicity. Analysis of variance and the Tukey's test were used to analyze the data (α = 0.05). RESULTS SEM imaging revealed nanofibers with adequate (i.e., bead-free) morphological characteristics and uniform microstructure. FTIR confirmed cinnamon incorporation. The cinnamon-laden nanofibers led to growth inhibition of C. albicans. Viable fungal counts support a significant reduction on CFU/mL also directly related to cinnamon concentration (40 wt.%: mean log 6.17 CFU/mL < 20 wt.%: mean log 7.12 CFU/mL), which agrees with the SEM images. Cinnamon-laden nanofibers at 40 wt.% led to increased cell death. CONCLUSIONS The deposition of 20 wt.% cinnamon-laden nanofibers onto PMMA surfaces led to a significant reduction of the adhesive and/or proliferative ability of C. albicans, while maintaining epithelial cells' viability. CLINICAL RELEVANCE The high recurrence rates of denture stomatitis are associated with patient non-adherence to treatments and contaminated prostheses use. Here, we provide the non-patients' cooperation sensible method, which possesses antifungal action, hence improving treatment effectiveness.
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Affiliation(s)
- Juliana Silva Ribeiro
- Department of Cariology, Restorative Sciences, and Endodontics, University of Michigan School of Dentistry, 1011 N. University (Room 5223), Ann Arbor, MI, 48109, USA.,Department of Restorative Dentistry, School of Dentistry, Federal University of Pelotas, Pelotas, RS, Brazil
| | - Ester Alves Ferreira Bordini
- Department of Cariology, Restorative Sciences, and Endodontics, University of Michigan School of Dentistry, 1011 N. University (Room 5223), Ann Arbor, MI, 48109, USA.,Department of Physiology and Pathology, University Estadual Paulista - UNESP, Araraquara, SP, Brazil
| | - Gabriel Kalil Rocha Pereira
- Post-Graduate Program in Oral Science, Faculty of Dentistry, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul State, Brazil
| | - Rohitha Rao Polasani
- Department of Cariology, Restorative Sciences, and Endodontics, University of Michigan School of Dentistry, 1011 N. University (Room 5223), Ann Arbor, MI, 48109, USA
| | - Cristiane Helena Squarize
- Department of Periodontics and Oral Medicine, University of Michigan School of Dentistry, Ann Arbor, MI, USA
| | - Karla Zanini Kantorski
- Post-Graduate Program in Oral Science, Faculty of Dentistry, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul State, Brazil
| | - Luiz Felipe Valandro
- Post-Graduate Program in Oral Science, Faculty of Dentistry, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul State, Brazil
| | - Marco Cícero Bottino
- Department of Cariology, Restorative Sciences, and Endodontics, University of Michigan School of Dentistry, 1011 N. University (Room 5223), Ann Arbor, MI, 48109, USA.
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Gupta S, Ghosal A, Goswami A, Bhawana, Nadda AK, Sharma S. The Scope of Biopolymers in Food Industry. Biopolymers 2022. [DOI: 10.1007/978-3-030-98392-5_9] [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]
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50
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PABON KSMUÑOZ, APONTE AAAYALA, DUQUE JFSOLANILLA, VILLADA HS. Characterization and antimicrobial efficacy of active biocomposite containing polylactic acid, oregano essential oil and nisin for pork storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.67420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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