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Zheng L, Guo H, Zhu M, Xie L, Jin J, Korma SA, Jin Q, Wang X, Cacciotti I. Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review. Crit Rev Food Sci Nutr 2024; 64:7363-7396. [PMID: 36861257 DOI: 10.1080/10408398.2023.2184767] [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: 03/03/2023]
Abstract
Essential oils (EOs) have been proved as natural food preservatives because of their effective and wide-spectrum antimicrobial activity. They have been extensively explored for potential applications in food industry, and substantial progresses have been achieved. However well EOs perform in antibacterial tests in vitro, it has generally been found that a higher level of EOs is needed to achieve the same effect in foods. Nevertheless, this unsimilar effect has not been clearly quantified and elaborated, as well as the underlying mechanisms. This review highlights the influence of intrinsic properties (e.g., oils and fats, carbohydrates, proteins, pH, physical structure, water, and salt) and extrinsic factors (e.g., temperature, bacteria characteristics, and packaging in vacuum/gas/air) of food matrix systems on EOs action. Controversy findings and possible mechanism hypotheses are also systematically discussed. Furthermore, the organoleptic aspects of EOs in foods and promising strategies to address this hurdle are reviewed. Finally, some considerations about the EOs safety are presented, as well as the future trends and research prospects of EOs applications in foods. The present review aims to fill the evidenced gap, providing a comprehensive overview about the influence of the intrinsic and extrinsic factors of food matrix systems to efficiently orientate EOs applications.
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Affiliation(s)
- Liyou Zheng
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Hongyan Guo
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Miaomiao Zhu
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Liangliang Xie
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Sharkia, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome "Niccolò Cusano", Roma, Italy
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2
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Chen J, Zhang Z, Li H, Sun M, Tang H. Preparation, structural characterization, and functional attributes of zein-lysozyme-κ-carrageenan ternary nanocomposites for curcumin encapsulation. Int J Biol Macromol 2024; 270:132264. [PMID: 38734340 DOI: 10.1016/j.ijbiomac.2024.132264] [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: 03/13/2024] [Revised: 05/05/2024] [Accepted: 05/08/2024] [Indexed: 05/13/2024]
Abstract
The low water solubility and inadequate bioavailability of curcumin significantly hinder its broad biological applications in the realms of food and medicine. There is limited information currently available regarding the particle characteristics and functional capabilities of zein-lysozyme-based nanomaterials. Thereby, the primary goal of the current work is to effectively develop innovative zein-lysozyme-κ-carrageenan complex nanocomposites (ZLKC) as a reliable carrier for curcumin encapsulation. As a result, ZLKC nanoparticles showed a smooth spherical nanostructure with improved encapsulation efficiency. Fourier-transform infrared, fluorescence spectroscopy, dissociation assay, and circular dichroism analysis revealed that hydrophobic and electrostatic interactions and hydrogen bonding were pivotal in the construction and durability of these composites. X-ray diffraction examination affirmed the lack of crystallinity in curcumin encapsulated within nanoparticles. The incorporation of κ-carrageenan significantly improved the physicochemical stability of ZLKC nanoparticles in diverse environmental settings. Additionally, ZLKC nanocomposites demonstrated enhanced antioxidant and antimicrobial properties, as well as sustained release characteristics. Therefore, these findings demonstrate the potential application of ZLKC nanocomposites as delivery materials for encapsulating bioactive substances.
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Affiliation(s)
- Jin Chen
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, PR China
| | - Zhuangwei Zhang
- State Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry & Chemical Engineering, Nanjing University, Nanjing 210023, PR China
| | - Huihui Li
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, PR China
| | - Mengchu Sun
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, PR China
| | - Hongjin Tang
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, PR China.
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3
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Chen C, Wang X, Chen W, Liu Q, Wang L. Encapsulation of phenolic acids within food-grade carriers systems: a systematic review. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38764436 DOI: 10.1080/10408398.2024.2350616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/21/2024]
Abstract
Phenolic acids are natural compounds with potential therapeutic effects against various diseases. However, their incorporation into food and pharmaceutical products is limited by challenges such as instability, low solubility, and reduced bioavailability. This systematic review summarizes recent advances in phenolic acid encapsulation using food-grade carrier systems, focusing on proteins, lipids, and polysaccharides. Encapsulation efficiency, release behavior, and bioavailability are examined, as well as the potential health benefits of encapsulated phenolic acids in food products. Strategies to address limitations of current encapsulation systems are also proposed. Encapsulation has emerged as a promising method to enhance the stability and bioavailability of phenolic acids in food products, and various encapsulation technologies have been developed for this purpose. The use of proteins, lipids, and carbohydrates as carriers in food-grade encapsulation systems remains a common approach, but it is associated with certain limitations. Future research on phenolic acid encapsulation should focus on developing environmentally friendly, organic solvent-free, low-energy, scalable, and stable encapsulation systems, as well as co-encapsulation methods that combine multiple phenolic acids or phenolic acids with other bioactive substances to produce synergistic effects.
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Affiliation(s)
- Chao Chen
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, Jiangsu, China
| | - Xiao Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Wenqi Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Qin Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Lifeng Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, Jiangsu, China
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4
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Gao Q, Zheng J, Van der Meeren P, Zhang B, Fu X, Huang Q. Stabilization and release of thymol in pre-formed V-type starch: A comparative study with traditional method. Carbohydr Polym 2024; 328:121712. [PMID: 38220323 DOI: 10.1016/j.carbpol.2023.121712] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 11/29/2023] [Accepted: 12/17/2023] [Indexed: 01/16/2024]
Abstract
Recently, pre-formed V-type starch has become popular as a versatile carrier in encapsulation systems of containing starch-guest inclusion complexes (ICs). However, the differences in stabilizing and dissociating guests between ICs prepared by either the traditional method or the pre-formed "empty" helix method have not yet been elucidated. Here, starch-thymol ICs were prepared using the traditional high temperature-water method and the pre-formed method, covering different complexation temperatures and solvents, to compare the loading capacity, crystalline structure, thermal stability, and release properties. The highest content of thymol in ICs prepared by the pre-formed and the traditional method was 74.2 and 65.3 mg/g, respectively. Different from ICs prepared by the traditional method (V7-type crystal), ICs prepared by the pre-formed method mostly exhibited a V6a structure with larger crystallinities and a better short-range ordered structure. ICs prepared at 90 °C were type II complexes and efficiently protected thymol from rapid heat loss. A slow release was observed in both cases: about 45 % and 75 % of thymol were released from ICs prepared by the pre-formed and traditional methods, respectively, after two weeks of storage at 25 °C.
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Affiliation(s)
- Qing Gao
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jiabao Zheng
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Paul Van der Meeren
- Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent 9000, Belgium
| | - Bin Zhang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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5
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Teng C, Lv W, Chen Y, Liu L, Yin J, Li S, Min Z, Zhang Q, He W, Ma K, Li X, Cao X, Xin H. Enhanced the treatment of ischemic stroke through intranasal temperature-sensitive hydrogels of edaravone and borneol inclusion complex. Int J Pharm 2024; 651:123748. [PMID: 38154533 DOI: 10.1016/j.ijpharm.2023.123748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/29/2023] [Accepted: 12/24/2023] [Indexed: 12/30/2023]
Abstract
Since ischemic stroke occurs by a combination of multiple mechanisms, therapies that modulate multiple mechanisms are required for its treatment. The combination of edaravone (EDA) and borneol can significantly ameliorate the symptoms of neurological deficits in cerebral ischemia-reperfusion model in rats. In this study, the solubility of borneol and edaravone was improved by hydroxypropyl-β-cyclodextrin and PEG400. Furthermore, a nasal temperature-sensitive hydrogel containing both edaravone and borneol inclusion complex (EDA-BP TSGS) was developed to overcome the obstacles of ischemic stroke treatment including the obstruction of the blood-brain barrier (BBB) and the unavailability and untimely of intravenous injection. The effectiveness of the thermosensitive hydrogel was investigated in transient middle cerebral artery occlusion/reperfusion model rats (MCAO/R). The results showed that EDA-BP TSGS could significantly alleviate the symptoms of neurological deficits and decrease the cerebral infarct area and the degree of brain damage. In summary, nasal EDA-BP TSGS is a secure and effective brain-targeting formulation that may provide a viable option for the clinical prophylaxis and treatment of ischemic stroke.
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Affiliation(s)
- Chuanhui Teng
- Department of Pharmaceutics, School of Pharmacy, Nanjing Medical University, Nanjing 211166, China
| | - Wei Lv
- Department of Pharmacy, The Affiliated Jiangyin Hospital of Xuzhou Medical University, Wuxi 214400, China
| | - Yuqin Chen
- Department of Pharmaceutics, School of Pharmacy, Nanjing Medical University, Nanjing 211166, China
| | - Linfeng Liu
- Department of Pharmaceutics, School of Pharmacy, Nanjing Medical University, Nanjing 211166, China
| | - Jiaqing Yin
- Department of Pharmaceutics, School of Pharmacy, Nanjing Medical University, Nanjing 211166, China
| | - Shengnan Li
- Department of Pharmaceutics, School of Pharmacy, Nanjing Medical University, Nanjing 211166, China
| | - Zhiyi Min
- Department of Pharmaceutics, School of Pharmacy, Nanjing Medical University, Nanjing 211166, China
| | - Qi Zhang
- Department of Pharmaceutics, School of Pharmacy, Nanjing Medical University, Nanjing 211166, China
| | - Weichong He
- Department of Pharmaceutics, School of Pharmacy, Nanjing Medical University, Nanjing 211166, China
| | - Kunfang Ma
- Department of Pharmaceutics, School of Pharmacy, Nanjing Medical University, Nanjing 211166, China
| | - Xinrui Li
- Department of Pharmacy, Sir Run Run Hospital, Nanjing Medical University, Nanjing 211166, China.
| | - Xiang Cao
- Department of Pharmacy, Kangda College of Nanjing Medical University, Lianyungang 222000, China.
| | - Hongliang Xin
- Department of Pharmaceutics, School of Pharmacy, Nanjing Medical University, Nanjing 211166, China.
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6
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Aghababaei F, McClements DJ, Martinez MM, Hadidi M. Electrospun plant protein-based nanofibers in food packaging. Food Chem 2024; 432:137236. [PMID: 37657333 DOI: 10.1016/j.foodchem.2023.137236] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 07/22/2023] [Accepted: 08/20/2023] [Indexed: 09/03/2023]
Abstract
Electrospinning is a relatively simple technology capable to produce nano- and micron-scale fibers with different properties depending on the electrospinning conditions. This review critically investigates the fabrication of electrospun plant protein nanofibers (EPPNFs) that can be used in food and food packaging applications. Recent progress in the development and optimization of electrospinning techniques for production of EPPNFs is discussed. Finally, current challenges to the implementation of EPPNFs in food and food packaging applications are highlighted, including potential safety and scalability issues. The production of plant protein nanofibers and microfibers is likely to increase in the future as many industries wish to replace synthetic materials with more sustainable, renewable, and environmentally friendly biopolymers. It is therefore likely that EPPNFs will find increasing applications in various fields including active food packaging and drug delivery.
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Affiliation(s)
- Fatemeh Aghababaei
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO-UAB, XIA, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, UAB-Campus, 08193 Bellaterra, Spain
| | | | - Mario M Martinez
- Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain.
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7
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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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8
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Zhou J, Kong L. Encapsulation and retention profile of thymol in the preformed “empty” V‐type starch inclusion complex. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023] Open
Affiliation(s)
- Jingyi Zhou
- Department of Human Nutrition and Hospitality ManagementThe University of Alabama TuscaloosaAlabamaUSA
| | - Lingyan Kong
- Department of Human Nutrition and Hospitality ManagementThe University of Alabama TuscaloosaAlabamaUSA
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9
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Wu J, Song G, Huang R, Yan Y, Li Q, Guo X, Shi X, Tian Y, Wang J, Wang S. Fish gelatin films incorporated with cinnamaldehyde and its sulfobutyl ether-β-cyclodextrin inclusion complex and their application in fish preservation. Food Chem 2023; 418:135871. [PMID: 36958184 DOI: 10.1016/j.foodchem.2023.135871] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 03/01/2023] [Accepted: 03/03/2023] [Indexed: 03/12/2023]
Abstract
For food preservation, the packaging film needs to have higher antibacterial activity in initial phase and keep longer activity. In this study, cinnamaldehyde (CA) and its sulfobutyl ether-β-cyclodextrin inclusion complex (CA/S) were used to fabricate fish gelatin antibacterial composite films. The addition enhanced the elongation at break and light barrier property of the films. Film forming solution incorporated with CA and CA/S presented the most excellent inhibition ratio against Pseudomonas aeruginosa, which was 98.43 ± 1.11% in initial period and still 82.97 ± 4.55% at 72 h. Further, the packaging solution of gelatin combined CA and CA/S effectively inhibited the growth of microorganisms during preservation of grass carp slices. Especially, the total volatile salt-based nitrogen (TVB-N) did not exceed 10 mg/100 g at the end of storage, indicating that the active coating could obviously extend the shelf life of fish muscle. This work provided a promising food packaging system with antimicrobial and environmentally friendly.
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Affiliation(s)
- Jiulin Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China.
| | - Gaojie Song
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China
| | - Ruyang Huang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China
| | - Yongyong Yan
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China
| | - Qingxiang Li
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China
| | - Xiaoban Guo
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China
| | - Xiaodan Shi
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China
| | - Yongqi Tian
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China
| | - Jianhua Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China.
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, PR China.
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Sharma K, Munjal M, Sharma RK, Sharma M. Thymol encapsulated chitosan-Aloe vera films for antimicrobial infection. Int J Biol Macromol 2023; 235:123897. [PMID: 36870638 DOI: 10.1016/j.ijbiomac.2023.123897] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 01/30/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
Wound healing is an extremely intricate process involving various potential factors that can contribute towards delayed healing, one of them being bacterial colonization. The current research addresses this issue through the development of herbal antimicrobial films that can be stripped off easily, formed using an essential oil component thymol, biopolymer chitosan, and herbal plant Aloe vera. In comparison to the conventionally used nanoemulsions, thymol encapsulated in chitosan-Aloe vera (CA) film exhibited high encapsulation efficiency (95.3 %) with alleviated physical stability, as established using a high zeta potential value. The pronounced loss of crystallinity, validated using X-ray diffractometry, combined with the results obtained from Infrared and Fluorescence spectroscopic analysis, confirmed the encapsulation of thymol in CA matrix through hydrophobic interactions. This encapsulation increases the spaces between biopolymer chains facilitating greater intrusion of water, conducive for preventing the possibility of bacterial infection. Antimicrobial activity was tested against various pathogenic microbes such as Bacillus, Staphylococcus, Escherichia, Pseudomonas, Klebsiella and Candida. Results showed potential antimicrobial activity in the prepared films. Release test was also run at 25 °C suggesting a two-step biphasic release mechanism. The encapsulated thymol had higher biological activity, as assessed by antioxidant DPPH assay, likely due to improved dispersibility.
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Affiliation(s)
- Kajal Sharma
- Dr B.R. Ambedkar Center for Biomedical Research, University of Delhi, Delhi 110007, India
| | - Mehak Munjal
- Department of Chemistry, University of Delhi, Delhi 110 007, India
| | | | - Meenakshi Sharma
- Dr B.R. Ambedkar Center for Biomedical Research, University of Delhi, Delhi 110007, India.
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11
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Kusuma HS, Yugiani P, Himana AI, Aziz A, Putra DAW. Reflections on food security and smart packaging. Polym Bull (Berl) 2023; 81:1-47. [PMID: 36852383 PMCID: PMC9947446 DOI: 10.1007/s00289-023-04734-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 01/24/2023] [Accepted: 02/13/2023] [Indexed: 02/25/2023]
Abstract
Estimating the number of COVID-19 cases in 2020 exacerbated the food contamination and food supply issues. These problems make consumers more concerned about food and the need to access accurate information on food quality. One of the main methods for preserving the quality of food commodities for export, storage, and finished products is food packaging itself. In the food industry, food packaging has a significant role in the food supply which acts as a barrier against unwanted substances and preserves the quality of the food. Meanwhile, packaging waste can also harm the environment; namely, it can become waste in waterways or become garbage that accumulates because it is nonrenewable and nonbiodegradable. The problem of contaminated food caused by product packaging is also severe. Therefore, to overcome these challenges of safety, environmental impact, and sustainability, the role of food packaging becomes very important and urgent. In this review, the authors will discuss in more detail about new technologies applied in the food industry related to packaging issues to advance the utilization of Smart Packaging and Active Packaging.
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Affiliation(s)
- Heri Septya Kusuma
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Sleman, Indonesia
| | - Puput Yugiani
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Sleman, Indonesia
| | - Ayu Iftah Himana
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Sleman, Indonesia
| | - Amri Aziz
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Sleman, Indonesia
| | - Deva Afriga Wardana Putra
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Sleman, Indonesia
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12
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Cheng C, Min T, Luo Y, Zhang Y, Yue J. Electrospun polyvinyl alcohol/chitosan nanofibers incorporated with 1,8-cineole/cyclodextrin inclusion complexes: Characterization, release kinetics and application in strawberry preservation. Food Chem 2023; 418:135652. [PMID: 36989651 DOI: 10.1016/j.foodchem.2023.135652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 01/12/2023] [Accepted: 02/05/2023] [Indexed: 02/17/2023]
Abstract
Development of food packaging systems containing essential oils (EOs) has gained increased attention recently. However, the instability of EOs restricts their application. Therefore, effective encapsulation of EOs is demanded for their protection and controlled release. In this work, 1,8-cineole, the major component in Eucalyptus globulus essential oil, was encapsulated into hydroxypropyl-β-cyclodextrin to form an inclusion complex, which was then incorporated into polyvinyl alcohol and chitosan composite polymer to fabricate nanofibrous film via electrospinning. The film with 40% (w/w) of inclusion complexes showed enhanced barrier and mechanical properties, and the release of 1,8-cineole from the film was sustained and dominated by the non-Fick diffusion. Moreover, this film could extend the shelf life of strawberries to 6 days at 25 ℃. This work suggested dual encapsulation of EOs by cyclodextrin and electrospun nanofibers is an ideal strategy to improve the availability of EOs, and the produced film is promising for food preservation.
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13
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Electrospun biopolymer material for antimicrobial function of fresh fruit and vegetables: Application perspective and challenges. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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14
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Xie Q, Liu G, Zhang Y. Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging. Crit Rev Food Sci Nutr 2022; 64:5341-5378. [PMID: 36503369 DOI: 10.1080/10408398.2022.2153794] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Due to the consumer's pursuit of safe, nontoxic and nutritious foods, edible and/or biodegradable materials have stood out in food packaging and preservation. In this context, the preparation and application of micro/nano encapsulated active ingredients (M/N-E-BAIs) represent a step toward reinforcing the properties of sustainable and controllable food packaging, particularly for the successful incorporation of new substances and functionalities into traditional edible films/coatings. This review, from the preparation of M/N-E-BAIs, the fabrication of edible film/coating containing M/N-E-BAIs to their characterization of multifunction and the application in food, makes a systematic summary and in-depth discussion. Food-grade polymers can encapsulate bioactive ingredients (BAIs) by chemical, physicochemical and mechanical methods, thereby forming M/N-E-BAIs with suitable sustained-release and unique biological activities. Furthermore, M/N-E-BAIs is incorporated into biopolymer substrates by solvent casting, 3D printing or electrostatic spinning to obtain novel edible films/coatings. This advanced packaging material exhibits superior physicochemical and functional properties over traditional food films/coatings. Besides, their applications in foods as active and intelligent packaging can improve food quality, prolong shelf life and monitor food corruption. Even so, there are still many challenges and limitations in formulation, preparation and application of this new packaging technology that need to be addressed in the future.
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Affiliation(s)
- Qiwen Xie
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yuanlv Zhang
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
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15
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Comparative study of sodium nitrite loaded gelatin microspheres and gelatin gels: Physicochemical and antibacterial properties. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130309] [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]
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16
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da Mata GC, Morais MS, de Oliveira WP, Aguiar ML. Composition Effects on the Morphology of PVA/Chitosan Electrospun Nanofibers. Polymers (Basel) 2022; 14:polym14224856. [PMID: 36432987 PMCID: PMC9698655 DOI: 10.3390/polym14224856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/01/2022] [Accepted: 11/03/2022] [Indexed: 11/16/2022] Open
Abstract
Since the SARS-CoV-2 pandemic, the interest in applying nanofibers t air filtration and personal protective equipment has grown significantly. Due to their morphological and structural properties, nanofibers have potential applications for air filtration in masks and air filters. However, most nanofiber membrane materials used for these purposes are generally non-degradable materials, which can contribute to the disposal of plastic waste into the environment. Hence, this work aims to produce polyvinyl alcohol (PVA) and chitosan (CS) biodegradable nanofibers with controlled morphology and structure via electrospinning. An experimental design was used to investigate the effects of the PVA|CS ratio and concentration on the properties of the electrospinning compositions and electrospun nanofiber mat. The electrospinning parameters were constant for all experiments: Voltage of 20 kV, a feed rate of 0.5 mL·h−1, and a distance of 10 cm between the needle and a drum collector. CS proved to be an efficient adjuvant to the PVA’s electrospinning, obtaining a wide range of nanofiber diameters. Furthermore, 6.0% PVA and 1% CS were the best compositions after optimization with the response surface methodology, with a mean fiber diameter of 204 nm. The addition of biocide agents using the optimized condition was also investigated, using surfactants, citric acid, and pure and encapsulated essential oils of Lippia sidoides. Pure oil improved the material without enlarging the nanofiber sizes compared to the other additives. The nanofiber membranes produced have the potential to be used in air filtration or wound-dressing applications where biocidal activity is needed.
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Affiliation(s)
- Gustavo Cardoso da Mata
- Department of Chemical Engineering, Federal University of São Carlos, Rod. Washington Luiz, km 235, SP310, São Carlos 13565-905, SP, Brazil
| | - Maria Sirlene Morais
- Faculty of Pharmaceutical Science of Ribeirão Preto, University of São Paulo, Av. do Café s/no, Bairro Monte Alegre, Ribeirão Preto 14040-903, SP, Brazil
| | - Wanderley Pereira de Oliveira
- Faculty of Pharmaceutical Science of Ribeirão Preto, University of São Paulo, Av. do Café s/no, Bairro Monte Alegre, Ribeirão Preto 14040-903, SP, Brazil
| | - Mônica Lopes Aguiar
- Department of Chemical Engineering, Federal University of São Carlos, Rod. Washington Luiz, km 235, SP310, São Carlos 13565-905, SP, Brazil
- Correspondence:
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17
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Zhang W, Liu R, Sun X, An H, Min T, Zhu Z, Wen Y. Leaf-stomata-inspired packaging nanofibers with humidity-triggered thymol release based on thymol/EVOH coaxial electrospinning. Food Res Int 2022; 162:112093. [DOI: 10.1016/j.foodres.2022.112093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 10/23/2022] [Accepted: 10/28/2022] [Indexed: 11/05/2022]
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18
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Premanath R, James JP, Karunasagar I, Vaňková E, Scholtz V. Tropical plant products as biopreservatives and their application in food safety. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Multifunctional film based on gelatin with titanium dioxide and thymol@β-cyclodextrins for fresh-keeping packaging. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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20
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Electrospun functional polymeric nanofibers for active food packaging: A review. Food Chem 2022; 391:133239. [DOI: 10.1016/j.foodchem.2022.133239] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 04/27/2022] [Accepted: 05/15/2022] [Indexed: 12/13/2022]
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21
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Fabrication and Characterization of Electrospun Fish Gelatin Mats Doped with Essential Oils and β-Cyclodextrins for Food Packaging Applications. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09759-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Karim M, Fathi M, Soleimanian-Zad S, Spigno G. Development of sausage packaging with zein nanofibers containing tetradecane produced via needle-less electrospinning method. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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23
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Abdullah, Fang J, Liu X, Javed HU, Cai J, Zhou Q, Huang Q, Xiao J. Recent advances in self-assembly behaviors of prolamins and their applications as functional delivery vehicles. Crit Rev Food Sci Nutr 2022; 64:1015-1042. [PMID: 36004584 DOI: 10.1080/10408398.2022.2113031] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Prolamins are a group of storage proteins (zeins, kafirins, hordeins, secalins, gliadins, glutenins, and avenins) found in the endosperm of cereal grains and characterized by high glutamine and proline content. With the high proportion of nonpolar amino acids (40-80%) and peculiar solubility (alcohol (60-90%), acetic acid, and alkaline solutions), prolamins exhibit tunable self-assembly behaviors. In recent years, research practices of utilizing prolamins as green building materials of functional delivery vehicles to improve the health benefits of bioactive compounds have surged due to their attractive advantages (e.g. sustainability, biocompatibility, fabrication potential, and cost-competitiveness). This article covers the recent advances in self-assembly behaviors leading to the fabrication of nanoparticles, fibers, and films in the bulk water phase, at the air-liquid interface, and under the electrostatic field. Different fabrication methods, including antisolvent precipitation, evaporation induced self-assembly, thermal treatment, pH-modulation, electrospinning, and solvent casting for assembling nanoarchitectures as functional delivery vehicles are highlighted. Emerging industrial applications by mapping patents, including encapsulation and delivery of bioactive compounds and probiotics, active packaging, Pickering emulsions, and as functional additives to develop safer, healthier, and sustainable food products are discussed. A future perspective concerning the fabrication of prolamins as advanced materials to promote their commercial food applications is proposed.
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Affiliation(s)
- Abdullah
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Jieping Fang
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Xidong Liu
- National Intellectual Property Information Service Center of Universities, Library, South China Agricultural University, Guangdong, China
| | - Hafiz Umer Javed
- School of Chemistry and Chemical Engineering, Zhongkai University of Agricultural and Engineering, Guangzhou, Guangdong, China
| | - Jiyang Cai
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Qize Zhou
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, New Jersey, USA
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, China
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24
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Güneş Çimen C, Dündar MA, Demirel Kars M, Avcı A. Enhancement of PCL/PLA Electrospun Nanocomposite Fibers Comprising Silver Nanoparticles Encapsulated with Thymus Vulgaris L. Molecules for Antibacterial and Anticancer Activities. ACS Biomater Sci Eng 2022; 8:3717-3732. [PMID: 35948432 DOI: 10.1021/acsbiomaterials.2c00611] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Silver nanoparticles (AgNPs) have been recognized for their outstanding antibacterial activities, which are required for antibacterial coating materials in therapeutic applications. A bacterial-resistant electrospun nanofibrous mat made of polycaprolactone (PCL) in combination with polylactide acid (PLA) containing silver nanoparticles encapsulated with Thymus vulgaris L. (thyme) extract (eAgNPs) was fabricated in order to assess the potential of applicability in biomedical applications such as cancer treatment, wound healing, or surgical sutures. In the current study, PCL and PLA used as the basis polymers were blended with biosynthesized eAgNPs, pure AgNPs, and thyme extract (TE) to observe the effects of additives in terms of antibacterial and anticancer activity and morphologic, thermal, mechanical, biocompatibility, and biodegradability properties. The biological characteristics of fabricated electrospun nanofibrous mats were evaluated in vitro. Physicochemical characteristics of the nanofibrous mats were examined by UV-vis spectrophotometry, scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM), energy dispersive X-ray (EDX), Fourier-transform infrared spectroscopy (FTIR), mechanical tensile testing, X-ray diffraction (XRD), thermogravimetric examination (TGA), and water contact angles (WCAs). The results showed that a biodegradable nanofiber scaffold with a mean fiber diameter of 280 nm is morphologically homogeneous and highly hydrophobic, has higher tensile strength than PCL/PLA nanocomposite fiber, and is resistant to Escherichia coli and Staphylococcus aureus. The cytotoxic and anticancer properties of nanomaterials were defined using L929 and SK-MEL-30 cells. The developed material inhibited cell proliferation and led to apoptosis of cell lines. It can be suggested that the use of Thymus vulgaris L. extract-encapsulated silver nanoparticle-doped PCL/PLA nanofibers produced by the electrospinning method has the potential for cancer therapy in skin tumor cell lines.
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Affiliation(s)
- Cansu Güneş Çimen
- Department of Biomedical Engineering, Faculty of Engineering, Necmettin Erbakan University, Konya 42090, Turkey
| | - Mehmet Akif Dündar
- Department of Otorhinolaryngology, Necmettin Erbakan University School of Medicine, Konya 42080, Turkey
| | - Meltem Demirel Kars
- Department of Biomedical Engineering, Faculty of Engineering, Necmettin Erbakan University, Konya 42090, Turkey
| | - Ahmet Avcı
- Department of Biomedical Engineering, Faculty of Engineering, Necmettin Erbakan University, Konya 42090, Turkey
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25
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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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26
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Su W, Zhang M, Wei W, Wang H, Zhang W, Li Z, Tan M, Chen Z. Microfluidics-assisted electrospinning of aligned nanofibers for modeling intestine barriers. PeerJ 2022; 10:e13513. [PMID: 35694381 PMCID: PMC9186328 DOI: 10.7717/peerj.13513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 05/08/2022] [Indexed: 01/17/2023] Open
Abstract
During electrospinning, the fibers deposited on the collector are usually randomly oriented in a disordered form. Researchers hope to generate periodic structures to expand the application of electrospinning, including improving the sensing properties of electronic and photonic devices, improving the mechanical properties of solid polymer composites and directional growth of human tissues. Here, we propose a technique to control the preparation of aligned foodborne nanofibers by placing dielectric polymers on microfluidic devices, which does not require the use of metal collectors. This study was conducted by introduced PEDOT:PSS polymer as a ground collector to prepare aligned foodborne nanofibers directly on the microfluidic platform. The fluidity of the electrolytic polymer collector makes it possible to shape the grounding collector according to the shape of the microcavity, thus forming a space adjustable nanofiber membrane with a controllable body. The simplicity of dismantling the collector also enables it extremely simple to obtain a complete electrospun fiber membrane without any additional steps. In addition, nanofibers can be easily stacked into a multi-layer structure with controllable hierarchical structures. The Caco-2 cells that grow on the device formed a compact intestinal epithelial layer that continuously expresses the tightly bound protein ZO-1. This intestinal barrier, which selectively filters small molecules, has a higher level of TEER, reproducing intestinal filtration functions similar to those of in vivo models. This method provides new opportunities for the design and manufacture of various tissue scaffolds, photonic and electronic sensors.
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Affiliation(s)
- Wentao Su
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning, China,Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Miao Zhang
- The First Affiliated Hospital of Shenzhen University, Shenzhen Second People's Hospital, Shenzhen, China
| | - Wenbo Wei
- The First Affiliated Hospital of Shenzhen University, Shenzhen Second People's Hospital, Shenzhen, China
| | - Haitao Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning, China,Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Wei Zhang
- Research Center for Clinical Pharmacology, Southern Medical University, Guangzhou, China
| | | | - Mingqian Tan
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning, China,Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Zongzheng Chen
- The First Affiliated Hospital of Shenzhen University, Shenzhen Second People's Hospital, Shenzhen, China,Research Center for Clinical Pharmacology, Southern Medical University, Guangzhou, China
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27
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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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28
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Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products. COATINGS 2022. [DOI: 10.3390/coatings12050644] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Fresh and processed meat products are staple foods worldwide. However, these products are considered perishable foods and their deterioration depends partly on the inner and external properties of meat. Beyond conventional meat preservation approaches, electrospinning has emerged as a novel effective alternative to develop active and intelligent packaging. Thus, this review aims to discuss the advantages and shortcomings of electrospinning application for quality and safety preservation of meat and processed meat products. Electrospun fibres are very versatile, and their features can be modulated to deliver functional properties such as antioxidant and antimicrobial effects resulting in shelf-life extension and in some cases product quality improvement. Compared to conventional processes, electrospun fibres provide advantages such as casting and coating in the fabrication of active systems, indicators, and sensors. The approaches for improving, stabilizing, and controlling the release of active compounds and highly sensitive, rapid, and reliable responsiveness, under changes in real-time are still challenging for innovative packaging development. Despite their advantages, the active and intelligent electrospun fibres for meat packaging are still restricted to research and not yet widely used for commercial products. Industrial validation of lab-scale achievements of electrospinning might boost their commercialisation. Safety must be addressed by evaluating the impact of electrospun fibres migration from package to foods on human health. This information will contribute into filling knowledge gaps and sustain clear regulations.
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29
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Fernandes BCN, Paulo BB, Guimarães MC, Sarantopoulos CIGDL, Melo NR, Prata AS. Prospection of the use of encapsulation in food packaging. Compr Rev Food Sci Food Saf 2022; 21:2309-2334. [DOI: 10.1111/1541-4337.12933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 12/15/2021] [Accepted: 02/04/2022] [Indexed: 11/28/2022]
Affiliation(s)
| | - Bruna Barbon Paulo
- Department of Food Engineering, School of Food Engineering State University of Campinas Campinas Brazil
| | - Maria Clara Guimarães
- Department of Food Technology, Institute of Technology Federal Rural University of Rio de Janeiro Seropédica Brazil
| | | | - Nathália Ramos Melo
- Department of Food Technology, Institute of Technology Federal Rural University of Rio de Janeiro Seropédica Brazil
- Department of Agribusiness Engineering Federal Fluminense University Volta Redonda Brazil
| | - Ana Silvia Prata
- Department of Food Engineering, School of Food Engineering State University of Campinas Campinas Brazil
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30
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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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31
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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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32
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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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33
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Velázquez-Contreras F, Zamora-Ledezma C, López-González I, Meseguer-Olmo L, Núñez-Delicado E, Gabaldón JA. Cyclodextrins in Polymer-Based Active Food Packaging: A Fresh Look at Nontoxic, Biodegradable, and Sustainable Technology Trends. Polymers (Basel) 2021; 14:polym14010104. [PMID: 35012127 PMCID: PMC8747138 DOI: 10.3390/polym14010104] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/16/2021] [Accepted: 12/21/2021] [Indexed: 02/01/2023] Open
Abstract
Using cyclodextrins (CDs) in packaging technologies helps volatile or bioactive molecules improve their solubility, to guarantee the homogeneous distribution of the complexed molecules, protecting them from volatilization, oxidation, and temperature fluctuations when they are associated with polymeric matrices. This technology is also suitable for the controlled release of active substances and allows the exploration of their association with biodegradable polymer targeting to reduce the negative environmental impacts of food packaging. Here, we present a fresh look at the current status of and future prospects regarding the different strategies used to associate cyclodextrins and their derivatives with polymeric matrices to fabricate sustainable and biodegradable active food packaging (AFP). Particular attention is paid to the materials and the fabrication technologies available to date. In addition, the use of cutting-edge strategies, including the trend of nanotechnologies in active food packaging, is emphasized. Furthermore, a critical view on the risks to human health and the associated updated legislation is provided. Some of the more representative patents and commercial products that currently use AFP are also listed. Finally, the current and future research challenges which must be addressed are discussed.
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Affiliation(s)
- Friné Velázquez-Contreras
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (F.V.-C.); (E.N.-D.)
- Escuela de Administración de Instituciones (ESDAI), Universidad Panamericana, Álvaro del Portillo 49, Ciudad Granja, Zapopan 45010, Mexico
| | - Camilo Zamora-Ledezma
- Tissue Regeneration and Repair Group Orthobiology, Biomaterials and Tissue Engineering, Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (C.Z.-L.); (I.L.-G.); (L.M.-O.)
| | - Iván López-González
- Tissue Regeneration and Repair Group Orthobiology, Biomaterials and Tissue Engineering, Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (C.Z.-L.); (I.L.-G.); (L.M.-O.)
| | - Luis Meseguer-Olmo
- Tissue Regeneration and Repair Group Orthobiology, Biomaterials and Tissue Engineering, Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (C.Z.-L.); (I.L.-G.); (L.M.-O.)
| | - Estrella Núñez-Delicado
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (F.V.-C.); (E.N.-D.)
| | - José Antonio Gabaldón
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (F.V.-C.); (E.N.-D.)
- Correspondence: ; Tel.: +34-968-278-622
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Characterization of the Inclusion Complexes of Isothiocyanates with γ-Cyclodextrin for Improvement of Antibacterial Activities against Staphylococcus aureus. Foods 2021; 11:foods11010060. [PMID: 35010184 PMCID: PMC8750663 DOI: 10.3390/foods11010060] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/15/2021] [Accepted: 12/23/2021] [Indexed: 12/23/2022] Open
Abstract
The aim of this study was to develop inclusions formed by γ-cyclodextrin (γ-CD) and three isothiocyanates (ITCs), including benzyl isothiocyanate (BITC), phenethyl isothiocyanate (PEITC), and 3-methylthiopropyl isothiocyanate (MTPITC) to improve their controlled release for the inhibition of Staphylococcus aureus (S. aureus). These inclusion complexes were characterized using X-ray diffraction, Fourier-transform infrared, thermogravimetry, and scanning electron microscopy (SEM), providing appropriate evidence to confirm the formation of inclusion complexes. Preliminary evaluation of the antimicrobial activity of the different inclusion complexes, carried out in vitro by agar diffusion, showed that such activity lasted 5–7 days longer in γ-CD-BITC, in comparison with γ-CD-PEITC and γ-CD-MTPITC. The biofilm formation was less in S. aureus treated with γ-CD-BITC than that of BITC by using crystal violet quantification assay and SEM. The expression of virulence genes, including sarA, agr, cp5D, cp8F, clf, nuc, and spa, showed sustained downregulation in S. aureus treated with γ-CD-BITC for 24 h by quantitative real-time polymerase chain reaction (qRT-PCR). Moreover, the growth of S. aureus in cooked chicken breast treated with γ-CD-BITC and BITC was predicted by the Gompertz model. The lag time of γ-CD-BITC was 1.3–2.4 times longer than that of BITC, and correlation coefficient (R2) of the secondary models was 0.94–0.99, respectively. These results suggest that BITC has a more durable antibacterial effect against S. aureus after encapsulation by γ-CD.
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Zaitoon A, Luo X, Lim LT. Triggered and controlled release of active gaseous/volatile compounds for active packaging applications of agri-food products: A review. Compr Rev Food Sci Food Saf 2021; 21:541-579. [PMID: 34913248 DOI: 10.1111/1541-4337.12874] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 10/15/2021] [Accepted: 10/27/2021] [Indexed: 12/22/2022]
Abstract
Gaseous and volatile active compounds are versatile to enhance safety and preserve quality of agri-food products during storage and distribution. However, the use of these compounds is limited by their high vapor pressure and/or chemical instability, especially in active packaging (AP) applications. Various approaches for stabilizing and controlling the release of active gaseous/volatile compounds have been developed, including encapsulation (e.g., into supramolecular matrices, polymer-based films, electrospun nonwovens) and triggered release systems involving precursor technology, thereby allowing their safe and effective use in AP applications. In this review, encapsulation technologies of gases (e.g., CO2 , ClO2 , SO2 , ethylene, 1-methylcyclopropene) and volatiles (e.g., ethanol, ethyl formate, essential oils and their constituents) into different solid matrices, polymeric films, and electrospun nonwovens are reviewed, especially with regard to encapsulation mechanisms and controlled release properties. Recent developments on utilizing precursor compounds of bioactive gases/volatiles to enhance their storage stability and better control their release profiles are discussed. The potential applications of these controlled release systems in AP of agri-food products are presented as well.
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Affiliation(s)
- Amr Zaitoon
- Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.,Department of Agricultural and Biosystems Engineering, Alexandria University, Alexandria, 21545, Egypt
| | - Xiaoyu Luo
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, 519087, China
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
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Preparation and functional properties of poly(vinyl alcohol)/ethyl cellulose/tea polyphenol electrospun nanofibrous films for active packaging material. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108331] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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37
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Encapsulation of volatile compounds in liquid media: Fragrances, flavors, and essential oils in commercial formulations. Adv Colloid Interface Sci 2021; 298:102544. [PMID: 34717207 DOI: 10.1016/j.cis.2021.102544] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 12/23/2022]
Abstract
The first marketed example of the application of microcapsules dates back to 1957. Since then, microencapsulation techniques and knowledge have progressed in a plethora of technological fields, and efforts have been directed toward the design of progressively more efficient carriers. The protection of payloads from the exposure to unfavorable environments indeed grants enhanced efficacy, safety, and stability of encapsulated species while allowing for a fine tuning of their release profile and longer lasting beneficial effects. Perfumes or, more generally, active-loaded microcapsules are nowadays present in a very large number of consumer products. Commercial products currently make use of rigid, stable polymer-based microcapsules with excellent release properties. However, this type of microcapsules does not meet certain sustainability requirements such as biocompatibility and biodegradability: the leaking via wastewater contributes to the alarming phenomenon of microplastic pollution with about 4% of total microplastic in the environment. Therefore, there is a need to address new issues which have been emerging in relation to the poor environmental profile of such materials. The progresses in some of the main application fields of microencapsulation, such as household care, toiletries, cosmetics, food, and pesticides are reviewed herein. The main technologies employed in microcapsules production and the mechanisms underlying the release of actives are also discussed. Both the advantages and disadvantages of every technique have been considered to allow a careful choice of the most suitable technique for a specific target application and prepare the ground for novel ideas and approaches for encapsulation strategies that we expect to be proposed within the next years.
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Liu T, Feng C, Li Z, Gu Z, Ban X, Hong Y, Cheng L, Li C. Efficient formation of carvacrol inclusion complexes during β-cyclodextrin glycosyltransferase-catalyzed cyclodextrin synthesis. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108296] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Qi W, Ma C, Yan Y, Huang J. Chirality manipulation of supramolecular self-assembly based on the host-guest chemistry of cyclodextrin. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101526] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Yan M, Dong S, Shen X, Lu C, Ye H, Zhang T. Lactoferrin-thymol complex for the disinfection of gram-positive Staphylococcus aureus and Gram-negative Escherichia coli. Food Funct 2021; 12:11165-11173. [PMID: 34633016 DOI: 10.1039/d1fo02153b] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Seeking all-nature derived antibacterial agents with effective disinfection function, high human safety as well as environment-friendly characteristics are highly required in the food industry. Herein, we report the lactoferrin-thymol (LF-Thy) complex as an effective killing agent against Gram-negative Escherichia coli (E. coli) and Gram-positive Staphylococcus aureus (S. aureus). The multi-spectroscopy results clearly demonstrate the combination of LF and Thy to form the LF-Thy complex, accompanied with LF conformation variations including the increase in the hydrophobicity of amino acid residues and changes in the types of secondary conformation distribution in LF. Molecular docking results show that LF exhibits three possible binding sites and five predicted stable binding modes for Thy with the help of hydrogen bonding and hydrophobic interactions. Moreover, LF-Thy demonstrated a significantly higher antibacterial ability compared to LF and displays effective disinfection function against E. coli and S. aureus. The minimum inhibitory concentration (MIC) of LF toward E. coli and S. aureus is >40 mg mL-1 and 40 mg mL-1, which decreases to 10 mg mL-1 and 5 mg mL-1 after combination with Thy, respectively. This work demonstrates the promising antibacterial activities of the LF-Thy complex and provides an alternative agent for combating bacterial infection in the food industry, which holds great potential for promoting the development of the all-natural healthcare food complex.
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Affiliation(s)
- Mi Yan
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China.
| | - Shuyue Dong
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China.
| | - Xue Shen
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China.
| | - Chengwen Lu
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China.
| | - Haiqing Ye
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China.
| | - Tiehua Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, Jilin, China.
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Munteanu BS, Vasile C. Encapsulation of Natural Bioactive Compounds by Electrospinning-Applications in Food Storage and Safety. Polymers (Basel) 2021; 13:3771. [PMID: 34771329 PMCID: PMC8588354 DOI: 10.3390/polym13213771] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 10/21/2021] [Accepted: 10/26/2021] [Indexed: 12/18/2022] Open
Abstract
Packaging is used to protect foods from environmental influences and microbial contamination to maintain the quality and safety of commercial food products, to avoid their spoilage and to extend their shelf life. In this respect, bioactive packaging is developing to additionally provides antibacterial and antioxidant activity with the same goals i.e., extending the shelf life while ensuring safety of the food products. New solutions are designed using natural antimicrobial and antioxidant agents such as essential oils, some polysaccharides, natural inorganic nanoparticles (nanoclays, oxides, metals as silver) incorporated/encapsulated into appropriate carriers in order to be used in food packaging. Electrospinning/electrospraying are receiving attention as encapsulation methods due to their cost-effectiveness, versatility and scalability. The electrospun nanofibers and electro-sprayed nanoparticles can preserve the functionality and protect the encapsulated bioactive compounds (BC). In this review are summarized recent results regarding applications of nanostructured suitable materials containing essential oils for food safety.
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Affiliation(s)
| | - Cornelia Vasile
- Laboratory of Physical Chemistry of Polymers, “P. Poni” Institute of Macromolecular Chemistry, Romanian Academy, 41A Grigore Ghica Voda Alley, 700487 Iasi, Romania
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Aytac Z, Xu J, Raman Pillai SK, Eitzer BD, Xu T, Vaze N, Ng KW, White JC, Chan-Park MB, Luo Y, Demokritou P. Enzyme- and Relative Humidity-Responsive Antimicrobial Fibers for Active Food Packaging. ACS APPLIED MATERIALS & INTERFACES 2021; 13:50298-50308. [PMID: 34648257 DOI: 10.1021/acsami.1c12319] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Active food packaging materials that are sustainable, biodegradable, and capable of precise delivery of antimicrobial active ingredients (AIs) are in high demand. Here, we report the development of novel enzyme- and relative humidity (RH)-responsive antimicrobial fibers with an average diameter of 225 ± 50 nm, which can be deposited as a functional layer for packaging materials. Cellulose nanocrystals (CNCs), zein (protein), and starch were electrospun to form multistimuli-responsive fibers that incorporated a cocktail of both free nature-derived antimicrobials such as thyme oil, citric acid, and nisin and cyclodextrin-inclusion complexes (CD-ICs) of thyme oil, sorbic acid, and nisin. The multistimuli-responsive fibers were designed to release the free AIs and CD-ICs of AIs in response to enzyme and RH triggers, respectively. Enzyme-responsive release of free AIs is achieved due to the degradation of selected polymers, forming the backbone of the fibers. For instance, protease enzyme can degrade zein polymer, further accelerating the release of AIs from the fibers. Similarly, RH-responsive release is obtained due to the unique chemical nature of CD-ICs, enabling the release of AIs from the cavity at high RH. The successful synthesis of CD-ICs of AIs and incorporation of antimicrobials in the structure of the multistimuli-responsive fibers were confirmed by X-ray diffraction and Fourier transform infrared spectrometry. Fibers were capable of releasing free AIs when triggered by microorganism-exudated enzymes in a dose-dependent manner and releasing CD-IC form of AIs in response to high relative humidity (95% RH). With 24 h of exposure, stimuli-responsive fibers significantly reduced the populations of foodborne pathogenic bacterial surrogates Escherichia coli (by ∼5 log unit) and Listeria innocua (by ∼5 log unit), as well as fungi Aspergillus fumigatus (by >1 log unit). More importantly, the fibers released more AIs at 95% RH than at 50% RH, which resulted in a higher population reduction of E. coli at 95% RH. Such biodegradable, nontoxic, and multistimuli-responsive antimicrobial fibers have great potential for broad applications as active and smart packaging systems.
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Affiliation(s)
- Zeynep Aytac
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Harvard University, Boston, Massachusetts 02115, United States
| | - Jie Xu
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Harvard University, Boston, Massachusetts 02115, United States
| | | | - Brian D Eitzer
- Department of Analytical Chemistry, The Connecticut Agricultural Experiment Station, New Haven, Connecticut 06504, United States
| | - Tao Xu
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Harvard University, Boston, Massachusetts 02115, United States
| | - Nachiket Vaze
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Harvard University, Boston, Massachusetts 02115, United States
| | - Kee Woei Ng
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Harvard University, Boston, Massachusetts 02115, United States
- School of Materials Science and Engineering, Nanyang Technological University, 639798 Singapore
- Environmental Chemistry and Materials Centre, Nanyang Environment and Water Research Institute, 637141 Singapore
| | - Jason C White
- Department of Analytical Chemistry, The Connecticut Agricultural Experiment Station, New Haven, Connecticut 06504, United States
| | - Mary B Chan-Park
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 637457 Singapore
| | - Yaguang Luo
- Environmental Microbiology and Food Safety Laboratory, U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, 10300 Baltimore Avenue, Beltsville, Maryland 20705, United States
| | - Philip Demokritou
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Harvard University, Boston, Massachusetts 02115, United States
- School of Materials Science and Engineering, Nanyang Technological University, 639798 Singapore
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Stoleru E, Brebu M. Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging. Molecules 2021; 26:6307. [PMID: 34684888 PMCID: PMC8540487 DOI: 10.3390/molecules26206307] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/12/2021] [Accepted: 10/15/2021] [Indexed: 12/25/2022] Open
Abstract
Human health, food spoilage, and plastic waste, which are three great topical concerns, intersect in the field of food packaging. This has created a trend to replace synthetic food preservatives with natural ones, to produce bio-functional food packaging, and to shift towards biodegradable polymeric materials. Among the natural bioactive agents, essential oils are gaining more and more attention in food packaging applications due to their various benefits and fewer side-effects. However, their volatility, hydrophobicity, and strong odor and taste limit the direct use in food-related applications. Fixation into polymeric matrices represents a suitable strategy to promote the benefits and reduce the drawbacks. Emulsification and electrospinning are largely used techniques for protection and stabilization of essential oils. These methods offer various advantages in active food packaging, such as controlled release, ensuring long-term performance, decreased amounts of active agents that gain enhanced functionality through increased available surface area in contact with food, and versatility in packaging design. This review focuses on creating correlations between the use of essential oils as natural additives, stabilization methods, and biodegradable polymeric matrices or substrates in developing bioactive food packaging materials. Documentation was performed via the Scopus, ScienceDirect, and PubMed databases, selecting the publications after the year 2018. Particular attention was given to the publications that tested materials on food/food pathogens to evaluate their performances in retarding spoilage. Research gaps were also identified on the topic, materials being tested mainly at short time after preparation without considering the long-term storage that usually occurs in actual practice between production and use, and insufficient research related to upscaling.
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Affiliation(s)
- Elena Stoleru
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania
| | - Mihai Brebu
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania
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Zhen N, Wang X, Li X, Xue J, Zhao Y, Wu M, Zhou D, Liu J, Guo J, Zhang H. Protein-based natural antibacterial materials and their applications in food preservation. Microb Biotechnol 2021; 15:1324-1338. [PMID: 34592061 PMCID: PMC9049624 DOI: 10.1111/1751-7915.13918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 12/26/2022] Open
Abstract
Plastics materials used for food packaging are recalcitrant, leading to a growing global environmental problem, which arouses the attention of environmental protection departments in many countries. Therefore, to meet the increasing demand for sustainable and environment‐friendly consumer products, it is necessary for the food industry to develop natural antibacterial materials for food preservation. This review summarizes the common biodegradable natural antimicrobial agents and their applications in food preservation; as well as an overview of five commonly used biodegradable protein‐based polymers, such as zein, soy protein isolate, gelatin and whey protein, with special emphasis on the advantages of protein‐based biopolymers and their applications in food packaging industry.
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Affiliation(s)
- Nuo Zhen
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China.,Department of Histology and Embryology, NMPA Key Laboratory for Safety Evaluation of Cosmetics, School of Basic Medical Sciences, Guangdong Provincial Key Laboratory of Bone and Joint Degeneration Diseases, The Third Affiliated Hospital of Southern Medical University, Southern Medical University, Guangzhou, China.,School of Pharmaceutical Sciences, Southern Medical University, Guangzhou, China
| | - Xinya Wang
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
| | - Xiang Li
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
| | - Jin Xue
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
| | - Yitao Zhao
- Department of Histology and Embryology, NMPA Key Laboratory for Safety Evaluation of Cosmetics, School of Basic Medical Sciences, Guangdong Provincial Key Laboratory of Bone and Joint Degeneration Diseases, The Third Affiliated Hospital of Southern Medical University, Southern Medical University, Guangzhou, China
| | - Min Wu
- Department of Histology and Embryology, NMPA Key Laboratory for Safety Evaluation of Cosmetics, School of Basic Medical Sciences, Guangdong Provincial Key Laboratory of Bone and Joint Degeneration Diseases, The Third Affiliated Hospital of Southern Medical University, Southern Medical University, Guangzhou, China
| | - Dongfang Zhou
- School of Pharmaceutical Sciences, Southern Medical University, Guangzhou, China
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
| | - Jinshan Guo
- Department of Histology and Embryology, NMPA Key Laboratory for Safety Evaluation of Cosmetics, School of Basic Medical Sciences, Guangdong Provincial Key Laboratory of Bone and Joint Degeneration Diseases, The Third Affiliated Hospital of Southern Medical University, Southern Medical University, Guangzhou, China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
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Sharif N, Golmakani MT, Hajjari MM, Aghaee E, Ghasemi JB. Antibacterial cuminaldehyde/hydroxypropyl-β-cyclodextrin inclusion complex electrospun fibers mat: Fabrication and characterization. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100738] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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46
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Improvement of the physico-mechanical properties of antibacterial electrospun poly lactic acid nanofibers by incorporation of guar gum and thyme essential oil. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126659] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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47
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Min T, Sun X, Zhou L, Du H, Zhu Z, Wen Y. Electrospun pullulan/PVA nanofibers integrated with thymol-loaded porphyrin metal-organic framework for antibacterial food packaging. Carbohydr Polym 2021; 270:118391. [PMID: 34364632 DOI: 10.1016/j.carbpol.2021.118391] [Citation(s) in RCA: 60] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 06/03/2021] [Accepted: 06/26/2021] [Indexed: 01/01/2023]
Abstract
Pathogenic microorganisms posed perniciousness for postharvest fruits and vegetables, as well as brought potential risks for human health. In this work, pullulan/polyvinyl alcohol (PUL/PVA) nanofibers incorporated with thymol-loaded porphyrin metal-organic framework nanoparticles (THY@PCN-224 NPs) were developed for antibacterial food packaging. PCN-224 MOFs not only act as thymol loading carriers but also highly produce singlet oxygen (1O2) with bactericidal activity. PUL/PVA nanofiber was a promising sustainable substrate because of its good flexibility, biocompatibility and biodegradability. The loading capacity of PCN-224 for thymol was about 20%. The THY@PCN/PUL/PVA nanofibers exhibited synergistic antibacterial activities against E. coli (~99%) and S. aureus (~98%) under light irradiation. The cell viability assays and fruit preservation study demonstrated good biosafety of the polymeric film. The results suggested that this novel nanofiber has potential application prospects for food packaging.
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Affiliation(s)
- Tiantian Min
- Beijing Key Laboratory for Bioengineering and Sensing Technology, Daxing Research Institute, School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China
| | - Xiaoli Sun
- Shandong Peninsula Engineering Research Center of Comprehensive Brine Utilization, Weifang University of Science and Technology, Shouguang, China
| | - Liping Zhou
- Beijing Key Laboratory for Bioengineering and Sensing Technology, Daxing Research Institute, School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China
| | - Haiyu Du
- Beijing Key Laboratory for Bioengineering and Sensing Technology, Daxing Research Institute, School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China
| | - Zhu Zhu
- Beijing Key Laboratory for Bioengineering and Sensing Technology, Daxing Research Institute, School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China.
| | - Yongqiang Wen
- Beijing Key Laboratory for Bioengineering and Sensing Technology, Daxing Research Institute, School of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China.
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Qi W, Wang X, Liu Z, Liu K, Long Y, Zhi W, Ma C, Yan Y, Huang J. Visual recognition of ortho-xylene based on its host-guest crystalline self-assembly with α-cyclodextrin. J Colloid Interface Sci 2021; 597:325-333. [PMID: 33887560 DOI: 10.1016/j.jcis.2021.03.024] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 03/03/2021] [Accepted: 03/04/2021] [Indexed: 10/21/2022]
Abstract
HYPOTHESIS Distinguishing substituted aromatic isomers is a challenging task because of the great similarity of their physicochemical properties. Considering xylene isomers have drastically different geometrical shapes, we predict this would show great impact on the self-assembling behavior of various xylene isomer@cyclodextrin inclusion complex. EXPERIMENTS Through host-guest crystalline self-assembly, among three isomers, only ortho-xylene is capable to form hydrogels with α-cyclodextrin. ROESY NMR, molecular simulations and circular dichroism spectra suggest that the ortho selectivity comes from the difference in the conformation of host-guest building block. The larger volume, and steric hinderance of the ortho isomer make it most possibly decrease their tendency to adopt more mobile orientations in cyclodextrin-based complex as meta and para isomers do, resulting in gel formation. FINDINGS Herein, we report a novel, facile and environmentally-friendly protocol on the recognition of ortho benzene isomers using α-cyclodextrin through host-guest crystalline self-assembly. Visual recognition of ortho-xylene is achieved through amplifying the structural difference of xylene isomers at molecular scale into macroscopic scale. We believe this work unveils subtle rules to control macroscopic assemblies at the molecular level and highlights the potential of using macrocyclic compounds to improve the quality and reduce the energy bill for separation in petrochemical industry.
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Affiliation(s)
- Weilin Qi
- Beijing National Laboratory for Molecular Sciences (BNLMS), State Key Laboratory for Structural Chemistry of Unstable and Stable Species, College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, PR China
| | - Xuejiao Wang
- Beijing National Laboratory for Molecular Sciences (BNLMS), State Key Laboratory for Structural Chemistry of Unstable and Stable Species, College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, PR China; Fujian Provincial University Engineering Research Center of Industrial Biocatalysis, Fujian Normal University, Fuzhou 350007, PR China
| | - Zeyu Liu
- Beijing National Laboratory for Molecular Sciences (BNLMS), State Key Laboratory for Structural Chemistry of Unstable and Stable Species, College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, PR China
| | - Kaerdun Liu
- Beijing National Laboratory for Molecular Sciences (BNLMS), State Key Laboratory for Structural Chemistry of Unstable and Stable Species, College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, PR China
| | - Yifan Long
- Department of Chemistry, University College London, London WC1E 6BT, UK
| | - Wanwan Zhi
- Beijing National Laboratory for Molecular Sciences (BNLMS), State Key Laboratory for Structural Chemistry of Unstable and Stable Species, College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, PR China
| | - Cheng Ma
- Beijing National Laboratory for Molecular Sciences (BNLMS), State Key Laboratory for Structural Chemistry of Unstable and Stable Species, College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, PR China
| | - Yun Yan
- Beijing National Laboratory for Molecular Sciences (BNLMS), State Key Laboratory for Structural Chemistry of Unstable and Stable Species, College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, PR China.
| | - Jianbin Huang
- Beijing National Laboratory for Molecular Sciences (BNLMS), State Key Laboratory for Structural Chemistry of Unstable and Stable Species, College of Chemistry and Molecular Engineering, Peking University, Beijing 100871, PR China.
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Dodero A, Schlatter G, Hébraud A, Vicini S, Castellano M. Polymer-free cyclodextrin and natural polymer-cyclodextrin electrospun nanofibers: A comprehensive review on current applications and future perspectives. Carbohydr Polym 2021; 264:118042. [PMID: 33910745 DOI: 10.1016/j.carbpol.2021.118042] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/31/2021] [Accepted: 04/03/2021] [Indexed: 02/07/2023]
Abstract
The present review discusses the use of cyclodextrins and their derivatives to prepare electrospun nanofibers with specific features. Cyclodextrins, owing to their unique capability to form inclusion complexes with hydrophobic and volatile molecules, can indeed facilitate the encapsulation of bioactive compounds in electrospun nanofibers allowing fast-dissolving products for food, biomedical, and pharmaceutical purposes, filtering materials for wastewater and air purification, as well as a variety of other technological applications. Additionally, cyclodextrins can improve the processability of naturally occurring biopolymers helping the fabrication of "green" materials with a strong industrial relevance. Hence, this review provides a comprehensive state-of-the-art of different cyclodextrins-based nanofibers including those made of pure cyclodextrins, of polycyclodextrins, and those made of natural biopolymer functionalized with cyclodextrins. To this end, the advantages and disadvantages of such approaches and their possible applications are investigated along with the current limitations in the exploitation of electrospinning at the industrial level.
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Affiliation(s)
- Andrea Dodero
- Department of Chemistry and Industrial Chemistry, University of Genoa, Via Dodecaneso 31, Genoa, 16146, Italy
| | - Guy Schlatter
- Institute of Chemistry and Processes for Energy, Environment and Health (ICPEES), CNRS UMR 7515, ECPM - University of Strasbourg, 25 Rue Becquerel, Strasbourg, 67087, France.
| | - Anne Hébraud
- Institute of Chemistry and Processes for Energy, Environment and Health (ICPEES), CNRS UMR 7515, ECPM - University of Strasbourg, 25 Rue Becquerel, Strasbourg, 67087, France
| | - Silvia Vicini
- Department of Chemistry and Industrial Chemistry, University of Genoa, Via Dodecaneso 31, Genoa, 16146, Italy
| | - Maila Castellano
- Department of Chemistry and Industrial Chemistry, University of Genoa, Via Dodecaneso 31, Genoa, 16146, Italy.
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