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Tarafder E, Nizamani MM, Karunarathna SC, Das D, Zeng X, Rind RA, Wang Y, Tian F. Advancements in genetic studies of mushrooms: a comprehensive review. World J Microbiol Biotechnol 2024; 40:275. [PMID: 39034336 DOI: 10.1007/s11274-024-04079-8] [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: 06/04/2024] [Accepted: 07/10/2024] [Indexed: 07/23/2024]
Abstract
Genetic studies in mushrooms, driven by innovations such as CRISPR-Cas9 genome editing and RNA interference, transform our understanding of these enigmatic fungi and their multifaceted roles in agriculture, medicine, and conservation. This comprehensive review explores the rationale and significance of genetic research in mushrooms, delving into the ethical, regulatory, and ecological dimensions of this field. CRISPR-Cas9 emerges as a game-changing technology, enabling precise genome editing, targeted gene knockouts, and pathway manipulation. RNA interference complements these efforts by downregulating genes for improved crop yield and enhanced pest and disease resistance. Genetic studies also contribute to the conservation of rare species and developing more robust mushroom strains, fostering sustainable cultivation practices. Moreover, they unlock the potential for discovering novel medicinal compounds, offering new horizons in pharmaceuticals and nutraceuticals. As emerging technologies and ethical considerations shape the future of mushroom research, these studies promise to revolutionize our relationship with these fungi, paving the way for a more sustainable and innovative world.
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Affiliation(s)
- Entaj Tarafder
- Department of Plant Pathology, College of Agriculture, Guizhou University, Guiyang, Guizhou, 550025, People's Republic of China
| | - Mir Muhammad Nizamani
- Department of Plant Pathology, College of Agriculture, Guizhou University, Guiyang, Guizhou, 550025, People's Republic of China
| | - Samantha C Karunarathna
- Center for Yunnan Plateau Biological Resources Protection and Utilization, College of Biological Resource and Food Engineering, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China
- National Institute of Fundamental Studies, Kandy, Sri Lanka
| | - Diptosh Das
- Molecular and Applied Mycology and Plant Pathology Laboratory, Centre of Advanced Study, Department of Botany, University of Calcutta, 35, Ballygunge Circular Road, Kolkata, West Bengal, 700019, India
| | - Xiangyu Zeng
- Department of Plant Pathology, College of Agriculture, Guizhou University, Guiyang, Guizhou, 550025, People's Republic of China
| | - Raza Ali Rind
- Department of Plant Breeding and Genetics, Sindh Agriculture University Tandojam, Hyderabad, Pakistan
| | - Yong Wang
- Department of Plant Pathology, College of Agriculture, Guizhou University, Guiyang, Guizhou, 550025, People's Republic of China.
| | - Fenghua Tian
- Department of Plant Pathology, College of Agriculture, Guizhou University, Guiyang, Guizhou, 550025, People's Republic of China.
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Iqbal N, Ganguly P, Yildizbakan L, Raif EM, Jones E, Giannoudis PV, Jha A. Chitosan Scaffolds from Crustacean and Fungal Sources: A Comparative Study for Bone-Tissue-Engineering Applications. Bioengineering (Basel) 2024; 11:720. [PMID: 39061802 PMCID: PMC11273506 DOI: 10.3390/bioengineering11070720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 07/05/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024] Open
Abstract
Chitosan (CS), a biopolymer, holds significant potential in bone regeneration due to its biocompatibility and biodegradability attributes. While crustacean-derived CS is conventionally used in research, there is growing interest in fungal-derived CS for its equally potent properties in bone regenerative applications. Here, we investigated the physicochemical and biological characteristics of fungal (MDC) and crustacean (ADC)-derived CS scaffolds embedded with different concentrations of tricalcium phosphate minerals (TCP), i.e., 0(wt)%: ADC/MDC-1, 10(wt)%: ADC/MDC-2, 20(wt)%: ADC/MDC-3 and 30(wt)%: ADC/MDC-4. ADC-1 and MDC-1 lyophilised scaffolds lacking TCP minerals presented the highest zeta potentials of 47.3 ± 1.2 mV and 55.1 ± 1.6 mV, respectively. Scanning electron microscopy revealed prominent distinctions whereby MDC scaffolds exhibited striation-like structural microarchitecture in contrast to the porous morphology exhibited by ADC scaffold types. With regard to the 4-week scaffold mass reductions, MDC-1, MDC-2, MDC-3, and MDC-4 indicated declines of 55.98 ± 4.2%, 40.16 ± 3.6%, 27.05 ± 4.7%, and 19.16 ± 5.3%, respectively. Conversely, ADC-1, ADC-2, ADC-3, and ADC-4 presented mass reductions of 35.78 ± 5.1%, 25.19 ± 4.2%, 20.23 ± 6.3%, and 13.68 ± 5.4%, respectively. The biological performance of the scaffolds was assessed through in vitro bone marrow mesenchymal stromal cell (BMMSCs) attachment via indirect and direct cytotoxicity studies, where all scaffold types presented no cytotoxic behaviours. MDC scaffolds indicated results comparable to ADC, where both CS types exhibited similar physiochemical properties. Our data suggest that MDC scaffolds could be a potent alternative to ADC-derived scaffolds for bone regeneration applications, particularly for 10(wt)% TCP concentrations.
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Affiliation(s)
- Neelam Iqbal
- School of Chemical and Process Engineering, University of Leeds, Leeds LS2 9JT, UK
- Faculty of Medicine and Health, School of Dentistry, University of Leeds, Leeds LS2 9JT, UK;
| | - Payal Ganguly
- Leeds Institute of Rheumatic and Musculoskeletal Medicine, University of Leeds, Leeds LS9 7JT, UK
| | - Lemiha Yildizbakan
- School of Chemical and Process Engineering, University of Leeds, Leeds LS2 9JT, UK
| | - El Mostafa Raif
- Faculty of Medicine and Health, School of Dentistry, University of Leeds, Leeds LS2 9JT, UK;
| | - Elena Jones
- Leeds Institute of Rheumatic and Musculoskeletal Medicine, University of Leeds, Leeds LS9 7JT, UK
| | - Peter V. Giannoudis
- Academic Department of Trauma and Orthopaedic Surgery, University of Leeds, Leeds LS2 9JT, UK
| | - Animesh Jha
- School of Chemical and Process Engineering, University of Leeds, Leeds LS2 9JT, UK
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Sirohi R, Negi T, Rawat N, Sagar NA, Sindhu R, Tarafdar A. Emerging technologies for the extraction of bioactives from mushroom waste. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1069-1082. [PMID: 38562595 PMCID: PMC10981648 DOI: 10.1007/s13197-023-05855-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/12/2023] [Accepted: 09/14/2023] [Indexed: 04/04/2024]
Abstract
Extraction of bioactive compounds for application in nutraceuticals is gaining popularity. For this, there is a search for low-cost substrates that would make the end product and the process more economical. Mushroom waste (stalk, cap, stem etc.) is one such high valued substrate that has received much attention recently due to its rich reserves of terpenoids, polyphenols, sesquiterpenes, alkaloids, lactones, sterols, antioxidative vitamins, anthocyanidins, glycoproteins and polysaccharides, among others. However, there is a need to identify green and hybrid technologies that could make the bioactive extraction process from these substrates safe, efficient and sustainable. To this effect, many emerging technologies (supercritical fluid, ultrasound-, enzyme- and microwave-assisted extraction) have been explored in the last decade which have shown potential for scale-up with high productivity. This review systematically discusses such technologies highlighting the current challenges faced during waste processing and the research directives needed for further advancements in the field.
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Affiliation(s)
- Ranjna Sirohi
- College of Horticulture, Rajasthan Agricultural Research Institute, Jaipur, Rajasthan 302 018 India
- Sri Karan Narendra Agriculture University, Jobner, Rajasthan 303329 India
| | - Taru Negi
- Department of Food Science and Technology,, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145 India
| | - Neha Rawat
- Department of Food Science and Technology,, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145 India
| | - Narashans Alok Sagar
- Department of Biotechnology, University Centre for Research and Development, Chandigarh University, Mohali, Punjab India
| | - Raveendran Sindhu
- Department of Food Technology, TKM Institute of Technology, Kollam, Kerala 691505 India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122 India
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Yadav D, Prashanth KVH, Negi PS. Low molecular weight chitosan from Pleurotus ostreatus waste and its prebiotic potential. Int J Biol Macromol 2024; 267:131419. [PMID: 38583831 DOI: 10.1016/j.ijbiomac.2024.131419] [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: 05/25/2023] [Revised: 03/18/2024] [Accepted: 04/04/2024] [Indexed: 04/09/2024]
Abstract
The booming mushroom industry envisages economic merits, and massive unutilized waste production (∼ 20 %) creates an opportunity for valorization. Chitosan, a bioactive polysaccharide, has drawn immense attention for its invaluable therapeutic potential. Thus, the present study was conducted to extract chitosan from mushroom waste (MCH) for its prebiotic potential. The structural characterization of MCH was carried out using NMR, FTIR, and XRD. The CP/MAS-13CNMR spectrum of MCH appeared at δ 57.67 (C2), 61.19 (C6), 75.39 (C3/C5), 83.53 (C4), 105.13 (C1), 23.69 (CH3), and 174.19 (C = O) ppm. The FTIR showed characteristic peaks at 3361 cm-1, 1582 cm-1, and 1262 cm-1 attributed to -NH stretching, amide II, and amide III bands of MCH. XRD interpretation of MCH exhibited a single strong reflection at 2θ =20.19, which may correspond to the "form-II" polymorph. The extracted MCH (∼ 47 kDa) exhibited varying degrees of deacetylation from 79 to 84 %. The prebiotic activity score of 0.73 to 0.82 was observed for MCH (1 %) when supplemented with probiotic strains (Lactobacillus casei, L. helveticus, L. plantarum, and L. rhamnosus). MCH enhanced the growth of Lactobacillus strains and SCFA's levels, particularly in L. rhamnosus. The MCH also inhibited the growth of pathogenic strains (MIC of 0.125 and 0.25 mg/mL against E. coli and S. aureus, respectively) and enhanced the adhesion efficiency of probiotics (3 to 8 % at 1 % MCH supplementation). L. rhamnosus efficiency was higher against pathogens in the presence of MCH, as indicated by anti-adhesion assays. These findings suggested that extracted polysaccharides from mushroom waste can be used as a prebiotic for ameliorating intestinal dysbiosis.
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Affiliation(s)
- Divya Yadav
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - K V Harish Prashanth
- Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
| | - Pradeep Singh Negi
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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Alimi BA, Pathania S, Wilson J, Duffy B, Frias JMC. Extraction, quantification, characterization, and application in food packaging of chitin and chitosan from mushroom: A review. Int J Biol Macromol 2023; 237:124195. [PMID: 36972819 DOI: 10.1016/j.ijbiomac.2023.124195] [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: 11/22/2022] [Revised: 03/12/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023]
Abstract
The application of chitin in food systems is limited by its insolubility in some common solvents and poor degradability. Hence, it is deacetylated to obtain chitosan, an industrially important derivative with excellent biological properties. Fungal-sourced chitosan is gaining prominence and industrial attraction because of its superior functional and biological properties, and vegan appeal. Further, the absence of such compounds as tropomyosin, myosin light chain, and arginine kinase, which are known to trigger allergic reactions, gives it an edge over marine-sourced chitosan in food and pharmaceutical applications. Mushrooms are macro-fungi with a significant content of chitin, with many authors reporting the highest content to be in the mushroom stalks. This indicates a great potential for the valorisation of a hitherto waste product. Hence, this review was written to provide a global summary of literature reports on the extraction and yield of chitin and chitosan from different fruiting parts of some species of mushroom, different methods used to quantify extracted chitin, as well as physicochemical properties of chitin and chitosan from some mushroom species are presented. Critical comparisons of reports on chitin and chitosan from mushrooms and other sources are made. This report concludes with an exposition of the potential application of mushroom-sourced chitosan for food packaging application. The reports from this review provide a very positive outlook regarding the use of mushrooms as a sustainable source of chitin and chitosan and the subsequent application of chitosan as a functional component in food packaging.
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Affiliation(s)
| | - Shivani Pathania
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, Dublin-15, Ireland
| | - Jude Wilson
- MBio, Monaghan Mushrooms, Tyholland, Co. Monaghan, Ireland
| | - Brendan Duffy
- Centre for Research in Engineering and Surface Technology (CREST), FOCAS Institute, Technological University Dublin-City Campus, Kevin Street, Dublin D08 NF82, Ireland
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Duda-Chodak A, Tarko T, Petka-Poniatowska K. Antimicrobial Compounds in Food Packaging. Int J Mol Sci 2023; 24:ijms24032457. [PMID: 36768788 PMCID: PMC9917197 DOI: 10.3390/ijms24032457] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/22/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discussed, including how smart packaging differs from active packaging, and what functions they perform. Next, the focus was on one of the groups of bioactive components that are used in these packaging, namely antimicrobial agents. Among the antimicrobial agents, we selected those that have already been used in packaging and that promise to be used elsewhere, e.g., in the production of antimicrobial biomaterials. Main groups of antimicrobial agents (i.e., metals and metal oxides, organic acids, antimicrobial peptides and bacteriocins, antimicrobial agents of plant origin, enzymes, lactoferrin, chitosan, allyl isothiocyanate, the reuterin system and bacteriophages) that are incorporated or combined with various types of packaging materials to extend the shelf life of food are described. The further development of perspectives and setting of new research directions were also presented.
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Affiliation(s)
- Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence: ; Tel.: +48-12-662-4792
| | - Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Katarzyna Petka-Poniatowska
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
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Utilization of Food Waste and By-Products in the Fabrication of Active and Intelligent Packaging for Seafood and Meat Products. Foods 2023; 12:foods12030456. [PMID: 36765983 PMCID: PMC9914485 DOI: 10.3390/foods12030456] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/29/2022] [Accepted: 01/12/2023] [Indexed: 01/21/2023] Open
Abstract
Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manufacturing industries creates opportunities for the food packaging industry. These opportunities include the development of biodegradable plastics, functional compounds, active and intelligent packaging materials. However, the practicality, adaptability and relevance of up-scaling this lab-based research into an industrial scale are yet to be thoroughly examined. Therefore, in this review, recent research on the development of active and intelligent packaging materials, their applications on seafood and meat products, consumer acceptance, and recommendations to improve commercialization of these products were critically overviewed. This work addresses the challenges and potential in commercializing food waste and by-products for the food packaging industry. This information could be used as a guide for research on reducing food loss and waste while satisfying industrial demands.
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Effect of citral nanoemulsion on the inactivation of Listeria monocytogenes and sensory properties of fresh-cut melon and papaya during storage. Int J Food Microbiol 2023; 384:109959. [DOI: 10.1016/j.ijfoodmicro.2022.109959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 09/20/2022] [Accepted: 09/29/2022] [Indexed: 11/06/2022]
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Armghan Khalid M, Niaz B, Saeed F, Afzaal M, Islam F, Hussain M, Mahwish, Muhammad Salman Khalid H, Siddeeg A, Al-Farga A. Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2107005] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
| | - Bushra Niaz
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Fakhar Islam
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Mahwish
- Institute of Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Hafiz Muhammad Salman Khalid
- Department of Pathology, Faculty of Veterinary Science, University of Agriculture Faisalabad Faisalabad Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Ammar Al-Farga
- Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
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Investigation on the potential of applying bio-based edible coatings for horticultural products exemplified with cucumbers. Curr Res Food Sci 2022; 6:100407. [PMID: 36510596 PMCID: PMC9735265 DOI: 10.1016/j.crfs.2022.100407] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 11/04/2022] [Accepted: 11/30/2022] [Indexed: 12/09/2022] Open
Abstract
Plastic packaging for fresh horticultural produce has many advantages but generates plastic waste and ecological alternatives are required. Edible coatings can retard many processes related to loss of quality. Hydrophobic lipid-based coatings are preferably applied for fresh fruits and vegetables. The approval of such coatings for products with edible peels in EU is increasingly under discussion. However, investigations on the efficiency of various edible coatings on soft-skinned fruit and vegetables are rare and it is currently unclear whether the consumer will accept them. Therefore, this study investigates (1) important characteristics of a lipid-based coating and (2) its ability to maintain the post-harvest quality of fresh cucumbers. This was evaluated by a comparative storage test under common suboptimal retail conditions (20 °C; 65% RH). The study also evaluates (3) the general perception of consumers about and their acceptance of the application of edible coatings on fresh fruit and vegetables with edible peels. The investigated coating was able to drastically reduce water loss (54-68%) and fruit respiration (approx. 33%) of fresh cucumber. The reduction of tissue stiffness was delayed by 2 days, thus, prolonged shelf life. Majority of consumer (77%) endorse the application of edible coatings as an alternative to plastic packaging, but emphasized important requirements for them.
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Kumari SVG, Pakshirajan K, Pugazhenthi G. Recent advances and future prospects of cellulose, starch, chitosan, polylactic acid and polyhydroxyalkanoates for sustainable food packaging applications. Int J Biol Macromol 2022; 221:163-182. [PMID: 36067847 DOI: 10.1016/j.ijbiomac.2022.08.203] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 08/21/2022] [Accepted: 08/31/2022] [Indexed: 12/26/2022]
Abstract
Cellulose, starch, chitosan, polylactic acid, and polyhydroxyalkanoates are seen as promising alternatives to conventional plastics in food packaging. However, the application of these biopolymers in the food packaging industry on a commercial scale is limited due to their poor performance and processing characteristics and high production cost. This review aims to provide an insight into the recent advances in research that address these limitations. Loading of nanofillers into polymer matrix could improve thermal, mechanical, and barrier properties of biopolymers. Blending of biopolymers also offers the possibility of acquiring newer materials with desired characteristics. However, nanofillers tend to agglomerate when loaded above an optimum level in the polymer matrix. This article throws light on different methods adopted by researchers to achieve uniform dispersion of nanofillers in bionanocomposites. Furthermore, different processing methods available for converting biopolymers into different packaging forms are discussed. In addition, the potential utilization of agricultural, brewery, and industrial wastes as feedstock for the production of biopolymers, and integrated biorefinery concept that not only keep the total production cost of biopolymers low but are also environment-friendly, are discussed. Finally, future research prospects in this field and the possible contribution of biopolymers to sustainable development are presented. This review will certainly be helpful to researchers working on sustainable food packaging, and companies exploring pilot projects to scale up biopolymer production for industrial applications.
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Affiliation(s)
- Satti Venu Gopala Kumari
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India
| | - Kannan Pakshirajan
- Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India
| | - G Pugazhenthi
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India; Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India.
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Production of Low Molecular Weight Chitosan Using a Combination of Weak Acid and Ultrasonication Methods. Polymers (Basel) 2022; 14:polym14163417. [PMID: 36015674 PMCID: PMC9416096 DOI: 10.3390/polym14163417] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/16/2022] [Accepted: 08/18/2022] [Indexed: 12/03/2022] Open
Abstract
Low molecular weight chitosan (LMWC) has higher solubility and lower viscosity allowing for a wider pharmaceutical application compared to high molecular weight chitosan. LMWC chitosan can be obtained through a chitosan depolymerization process. This research aimed to produce LWMC using the combination of formic acid and ultrasonication method with the optimal condition of the depolymerization process. The chitosan depolymerization method was performed by combining formic acid and ultrasonication. The optimum conditions of the depolymerization process were obtained using the Box–Behnken design. The LMWC obtained from depolymerization was characterized to identify its yield, degree of deacetylation, the molecular weight, structure, morphology, thermal behavior, and crystallinity index. Results: The characterization results of LWMC obtained from the depolymerization process using the optimum conditions showed that the yield was 89.398%; the degree of deacetylation was 98.076%; the molecular weight was 32.814 kDa; there was no change in the chemical structure, LWMC had disorganized shape, there was no change in the thermal behavior, and LWMC had a more amorphous shape compared to native chitosan. Conclusion: The production of LWMC involving depolymerization in the presence of weak acid and ultrasonication can be developed by using the optimal condition of the depolymerization process.
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Liu Z, Huang K, Zhang Y, Tian D, Huang M, He J, Zou J, Zhao L, Shen F. Biochar produced by combining lignocellulosic feedstock and mushroom reduces its heterogeneity. BIORESOURCE TECHNOLOGY 2022; 355:127231. [PMID: 35483531 DOI: 10.1016/j.biortech.2022.127231] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 04/21/2022] [Accepted: 04/22/2022] [Indexed: 06/14/2023]
Abstract
To reduce the feedstock-sourced heterogeneity of biochar, mushrooms, cultivated from lignocellulosic feedstocks (LFs), were used as precursors for biochar preparation. The coefficient of variation (CV) was adopted to show the homogeneity changes. In contrast to LFs, mushrooms produced relatively lower CVs in terms of elemental and proximate analysis. Furthermore, the CV of H/C (9.20%) and O/C (13.32%) of mushroom-based biochars (MRBCs) was lower than that of LF-based biochars (LFBCs), suggesting more homogeneous aromaticity and hydrophilicity. The relatively lower CV of the volatile matter (0.87%), fixed carbon (0.45%), and ash (2.44%) of MRBCs suggested an improvement in the homogeneity of chemical components. The homogenized physical structure was reflected in the lack of a difference in pore characteristics of MRBCs. The lower CVs (1.89-14.82%) for the pollutant adsorption of MRBCs, implied more stable performance. In conclusion, converting LFs to mushrooms reduced the precursor's heterogeneity, consequently homogenizing the biochar's properties and performance.
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Affiliation(s)
- Zhanglin Liu
- Institute of Ecological and Environmental Sciences, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China; Rural Environment Protection Engineering & Technology Center of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Ke Huang
- Institute of Ecological and Environmental Sciences, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China; Rural Environment Protection Engineering & Technology Center of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Yan Zhang
- Institute of Ecological and Environmental Sciences, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China; Rural Environment Protection Engineering & Technology Center of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Dong Tian
- Institute of Ecological and Environmental Sciences, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China; Rural Environment Protection Engineering & Technology Center of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Mei Huang
- Institute of Ecological and Environmental Sciences, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China; Rural Environment Protection Engineering & Technology Center of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Jinsong He
- Institute of Ecological and Environmental Sciences, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China; Rural Environment Protection Engineering & Technology Center of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Jianmei Zou
- Institute of Ecological and Environmental Sciences, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China; Rural Environment Protection Engineering & Technology Center of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Li Zhao
- Institute of Ecological and Environmental Sciences, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China; Rural Environment Protection Engineering & Technology Center of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Fei Shen
- Institute of Ecological and Environmental Sciences, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China; Rural Environment Protection Engineering & Technology Center of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China.
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Liu T, Li J, Tang Q, Qiu P, Gou D, Zhao J. Chitosan-Based Materials: An Overview of Potential Applications in Food Packaging. Foods 2022; 11:1490. [PMID: 35627060 PMCID: PMC9141390 DOI: 10.3390/foods11101490] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/18/2022] [Accepted: 05/18/2022] [Indexed: 01/14/2023] Open
Abstract
Chitosan is a multifunctional biopolymer that is widely used in the food and medical fields because of its good antibacterial, antioxidant, and enzyme inhibiting activity and its degradability. The biological activity of chitosan as a new food preservation material has gradually become a hot research topic. This paper reviews recent research on the bioactive mechanism of chitosan and introduces strategies for modifying and applying chitosan for food preservation and different preservation techniques to explore the potential application value of active chitosan-based food packaging. Finally, issues and perspectives on the role of chitosan in enhancing the freshness of food products are presented to provide a theoretical basis and scientific reference for subsequent research.
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Affiliation(s)
| | | | | | | | | | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; (T.L.); (J.L.); (Q.T.); (P.Q.); (D.G.)
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15
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Gupta P, Toksha B, Rahaman M. A Review on Biodegradable Packaging Films from Vegetative and Food Waste. CHEM REC 2022; 22:e202100326. [PMID: 35253984 DOI: 10.1002/tcr.202100326] [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] [Received: 12/18/2021] [Revised: 02/19/2022] [Indexed: 01/11/2023]
Abstract
Plastics around the globe have been a matter of grave concern due to the unavoidable habits of human mankind. Taking waste statistics in India for the year 2019-20 into account, the data of 60 major cities show that the generation of plastic waste stands tall at around 26,000 tonnes/day, of which only about 60 % is recycled. A majority of the non-recycled plastic waste is petrochemical-based packaging materials that are non-biodegradable in nature. Vegetative/food waste is another global issue, evidenced by vastly populated countries such as China and India accounting for 91 and 69 tonnes of food wastage, respectively in 2019. The mitigation of plastic packaging issues has led to key scientific developments, one of which is biodegradable materials. However, there is a way that these two waste-related issues can be fronted as the analogy of "taking two shots with the same arrow". The presence of various bio-compounds such as proteins, cellulose, starch, lipids, and waxes, etc., in food and vegetative waste, creates an opportunity for the development of biodegradable packaging films. Although these flexible packaging films have limitations in terms of mechanical, permeation, and moisture absorption characteristics, they can be fine-tuned in order to convert the biobased raw material into a realizable packaging product. These strategies could work in replacing petrochemical-based non-biodegradable packaging plastics which are used in enormous quantities for various household and commercial packaging applications to combat the ever-increasing pollution in highly populated countries. This paper presents a systematic review based on modern scientific tools of the literature available with a major emphasis on the past decade and aims to serve as a standard resource for the development of biodegradable packaging films from food/vegetative waste.
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Affiliation(s)
- Prashant Gupta
- MIT - Centre for Advanced Materials Research and Technology, Department of Plastic and Polymer Engineering, Maharashtra Institute of Technology, Aurangabad, 431010
| | - Bhagwan Toksha
- MIT - Centre for Advanced Materials Research and Technology, Department of Electronics and Telecommunication Engineering, Maharashtra Institute of Technology, Aurangabad, 431010
| | - Mostafizur Rahaman
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
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16
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17
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Fatima EA, Moha T, Said W, Abdelilah M, Mohammed R. Use of metabolomics data analysis to identify fruit quality markers enhanced by the application of an aminopolysaccharide. RSC Adv 2021; 11:35514-35524. [PMID: 35493193 PMCID: PMC9043226 DOI: 10.1039/d1ra05865g] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Accepted: 10/25/2021] [Indexed: 11/21/2022] Open
Abstract
Chitosan is a biostimulator that has a great effect either on plant physiology, productivity, or fruit quality. However, the metabolic mechanism regulated by chitosan still remains unknown. Untargeted metabolomics analysis, using LC-MS/MS mass spectrometry, was used to investigate fruit quality markers. Thus, this study was focused on the identification of untargeted metabolites of tomato fruits produced under the application of five doses of chitosan at different concentrations (0, 0.25, 0.50, 0.75, and 1 mg ml-1) that was extracted from Parapenaeus longirostris shrimp shells. The identification was carried out using two ion modes (ESI-/ESI+), a web application "Metfamily" to analyze signals, and reference libraries. The analysis of data using partial least squares discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA) showed that chitosan application, especially 0.75 mg ml-1, had a clear and remarkable effect regarding the number of metabolite families identified in both ion modes. This treatment has increased the relative abundance of many metabolites that belong to anthocyanins decorated with sugars, terpenoids, phenylpropanoids, acylsugars, glucosinolates, folates, galactolipids, fatty acids, and phospholipids. Thus, these results showed that chitosan application increased the quality of tomato fruits due to its involvement in the regulation of many metabolic pathways that might be responsible for enhancing the nutritional characteristics as well as the defense of fruits.
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Affiliation(s)
- El Amerany Fatima
- Laboratory of Bio-Organic Chemistry and Macromolecular, Faculty of Science and Technology of Marrakech, Department of Chemistry, Cadi Ayyad University PO Box 549 Marrakech 40000 Morocco
- Natural Macromolecules Team, Normal Graduate School, Department of Biology, University Cadi Ayyad PO Box 575 Marrakech 40000 Morocco
| | - Taourirte Moha
- Laboratory of Bio-Organic Chemistry and Macromolecular, Faculty of Science and Technology of Marrakech, Department of Chemistry, Cadi Ayyad University PO Box 549 Marrakech 40000 Morocco
| | - Wahbi Said
- Laboratory of Agro-Food, Biotechnologies and Valorization of Plant Bioresources, Faculty of Science Semlalia, Department of Biology, Cadi Ayyad University PO Box 2390 Marrakech 40000 Morocco
| | - Meddich Abdelilah
- Laboratory of Agro-Food, Biotechnologies and Valorization of Plant Bioresources, Faculty of Science Semlalia, Department of Biology, Cadi Ayyad University PO Box 2390 Marrakech 40000 Morocco
| | - Rhazi Mohammed
- Natural Macromolecules Team, Normal Graduate School, Department of Biology, University Cadi Ayyad PO Box 575 Marrakech 40000 Morocco
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18
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Composite Films of Thermoplastic Starch and CaCl2 Extracted from Eggshells for Extending Food Shelf-Life. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2030041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Calcium chloride (CaCl2) has been widely used to maintain the quality of fresh-cut fruits and vegetables because it stabilizes and strengthens the membrane system against fungal attacks. It is mainly applied via spray coating and dip coating techniques. This study explored a method of incorporating calcium chloride extracted from eggshells in a packaging material, thermoplastic starch (TPS), via a hot-melt extrusion process. The composites were characterized by FTIR, DSC, SEM-EDX and tensile testing. FTIR confirmed the chemical reactions between CaCl2 and TPS. DSC results showed a significant decrease in the heat of fusion by adding 20 wt% of CaCl2 content in TPS, indicating a drop in the degree of crystallinity. The Young’s modulus of TPS was not significantly affected by the incorporation of 10 wt% CaCl2 (P = 0.968), but reduced notably with the addition of 20 wt% CaCl2 (P = 0.05), indicating the plasticizer effect of the CaCl2. Physiochemical analysis of fresh-cut apple slices was assessed. Samples placed on the surface of the TPS/CaCl2 composites displayed less pH reduction, reduced antioxidant activity, more weight loss and increased reducing sugar compared to the samples placed on the surface of virgin TPS films. CaCl2 released from the TPS/CaCl2 films was measured and their antimicrobial activity was confirmed by bacterial inhibitory growth assessment. Fungal growth was observed on apple slices placed on virgin TPS film by day 21 while apple slices placed on TPS/CaCl2 20 wt% composites did not support any fungal growth for 28 days. In summary, TPS and eggshell-extracted CaCl2 showed the ability to maintain the quality of fresh-cut apples, and TPS/CaCl2 10 wt% composite could be a good option as a packaging material for fresh-cut fruits due to active antimicrobial activity and maintained Young’s modulus.
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19
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Ghosh T, Nakano K, Katiyar V. Curcumin doped functionalized cellulose nanofibers based edible chitosan coating on kiwifruits. Int J Biol Macromol 2021; 184:936-945. [PMID: 34153361 DOI: 10.1016/j.ijbiomac.2021.06.098] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 06/14/2021] [Accepted: 06/14/2021] [Indexed: 11/24/2022]
Abstract
The developed edible coating with curcumin facilitated iron functionalized cellulose nanofiber (f-CNF) reinforced chitosan (CS) were applied on kiwifruits for maintaining the quality during storage life. The f-CNF was fabricated via anchoring iron particles onto the surface of CNF as evident by FESEM, FETEM, and XRD analysis. The inclusion of f-CNF and curcumin as a component of edible coating can provide a synergistic effect in maintaining the quality of kiwifruits. The f-CNF (1.5 wt%) dispersed CS edible coating assisted by curcumin provided a lamellar and heterogonous surface morphology with a hazy appearance. The used edible coating materials were effective in reducing mass loss, firmness loss, respiration rate, and microbial count of the kiwifruits during storage life (10 days at 10 °C). Additionally, color, and physiological properties of kiwifruits can be modified by using the addressed edible coating materials.
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Affiliation(s)
- Tabli Ghosh
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781031, Assam, India
| | - Kohei Nakano
- The United Graduate School of Agricultural Science, Gifu University, Gifu 501-1193, Japan
| | - Vimal Katiyar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781031, Assam, India.
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20
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Kumar H, Bhardwaj K, Sharma R, Nepovimova E, Cruz-Martins N, Dhanjal DS, Singh R, Chopra C, Verma R, Abd-Elsalam KA, Tapwal A, Musilek K, Kumar D, Kuča K. Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications. J Fungi (Basel) 2021; 7:427. [PMID: 34071432 PMCID: PMC8226799 DOI: 10.3390/jof7060427] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 05/26/2021] [Accepted: 05/26/2021] [Indexed: 01/02/2023] Open
Abstract
Currently, the food and agricultural sectors are concerned about environmental problems caused by raw material waste, and they are looking for strategies to reduce the growing amount of waste disposal. Now, approaches are being explored that could increment and provide value-added products from agricultural waste to contribute to the circular economy and environmental protection. Edible mushrooms have been globally appreciated for their medicinal properties and nutritional value, but during the mushroom production process nearly one-fifth of the mushroom gets wasted. Therefore, improper disposal of mushrooms and untreated residues can cause fungal disease. The residues of edible mushrooms, being rich in sterols, vitamin D2, amino acids, and polysaccharides, among others, makes it underutilized waste. Most of the published literature has primarily focused on the isolation of bioactive components of these edible mushrooms; however, utilization of waste or edible mushrooms themselves, for the production of value-added products, has remained an overlooked area. Waste of edible mushrooms also represents a disposal problem, but they are a rich source of important compounds, owing to their nutritional and functional properties. Researchers have started exploiting edible mushroom by-products/waste for value-added goods with applications in diverse fields. Bioactive compounds obtained from edible mushrooms are being used in media production and skincare formulations. Furthermore, diverse applications from edible mushrooms are also being explored, including the synthesis of biosorbent, biochar, edible films/coating, probiotics, nanoparticles and cosmetic products. The primary intent of this review is to summarize the information related to edible mushrooms and their valorization in developing value-added products with industrial applications.
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Affiliation(s)
- Harsh Kumar
- School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (H.K.); (R.S.)
| | - Kanchan Bhardwaj
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (K.B.); (R.V.)
| | - Ruchi Sharma
- School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (H.K.); (R.S.)
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; (E.N.); (K.M.)
| | - Natália Cruz-Martins
- Faculty of Medicine, University of Porto, Alameda Prof. Hernani Monteiro, 4200-319 Porto, Portugal;
- Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal
- Laboratory of Neuropsychophysiology, Faculty of Psychology and Education Sciences, University of Porto, 4200-135 Porto, Portugal
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (D.S.D.); (R.S.); (C.C.)
| | - Reena Singh
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (D.S.D.); (R.S.); (C.C.)
| | - Chirag Chopra
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (D.S.D.); (R.S.); (C.C.)
| | - Rachna Verma
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (K.B.); (R.V.)
| | - Kamel A. Abd-Elsalam
- Agricultural Research Center (ARC), Plant Pathology Research Institute, Giza 12619, Egypt;
| | - Ashwani Tapwal
- Forest Protection Division, Himalayan Forest Research Institute, Shimla 171013, India;
| | - Kamil Musilek
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; (E.N.); (K.M.)
| | - Dinesh Kumar
- School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (H.K.); (R.S.)
| | - Kamil Kuča
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; (E.N.); (K.M.)
- Biomedical Research Center, University Hospital Hradec Kralove, 50005 Hradec Kralove, Czech Republic
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21
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Liu Q, Cui X, Song Z, Kong W, Kang Y, Kong W, Ng TB. Coating shiitake mushrooms (Lentinus edodes) with a polysaccharide from Oudemansiella radicata improves product quality and flavor during postharvest storage. Food Chem 2021; 352:129357. [PMID: 33714165 DOI: 10.1016/j.foodchem.2021.129357] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 01/11/2021] [Accepted: 02/10/2021] [Indexed: 01/06/2023]
Abstract
In this work, we investigated whether coating fresh shiitake mushrooms with a polysaccharide isolated from Oudemansiella radicata (ORWP) would impact key quality characteristics after 18 d of storage at 4 °C. We found that ORWP-coated mushrooms had significant improvements in many qualities during storage, including reduced weight loss, improved firmness, reduced browning, decreased malondialdehyde content, and an improved physical microstructure. Further, ORWP-coated mushrooms had higher contents of nutritional and cell wall compounds compared to control samples. ORWP-coated mushrooms had reduced activities of the following enzymes: protease, polyphenol oxidase, peroxidase, phenylalanine ammonia lyase, cellulase, and chitinase, relative to control samples. However, mushrooms coated with ORWP had higher concentrations of superoxide dismutase and catalase, as well as higher contents of certain key monosodium glutamate-resembling amino acids, umami 5'-nucleotides and 1-octen-3-ol. These findings suggest that ORWP coatings have potential value as a method to improve the postharvest quality of shiitake mushrooms.
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Affiliation(s)
- Qin Liu
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Xiao Cui
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Zhibo Song
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Weiwei Kong
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Yuanchun Kang
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
| | - Weili Kong
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China.
| | - Tzi Bun Ng
- School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China
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22
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Yousuf B, Sun Y, Wu S. Lipid and Lipid-containing Composite Edible Coatings and Films. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1876084] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Basharat Yousuf
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
| | - Yaqing Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
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23
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Corrêa RCG, Heleno SA, Alves MJ, Ferreira ICFR. Bacterial Resistance: Antibiotics of Last Generation used in Clinical Practice and the Arise of Natural Products as New Therapeutic Alternatives. Curr Pharm Des 2020; 26:815-837. [PMID: 32091328 DOI: 10.2174/1381612826666200224105153] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Accepted: 01/29/2020] [Indexed: 01/13/2023]
Abstract
Bacterial resistance to therapeutical drugs has been a serious issue over the last decades. In fact, the quick development of resistance mechanisms by the microorganisms has been fatal for millions of people around the world, turning into a public health issue. The major cause of the resistance mechanisms is the overuse of antimicrobials. European countries try to implement mechanisms to overcome antimicrobial resistance in the community through the rational use of antimicrobials. The scientific community has been exhaustively dedicated to the discovering of new, safer and efficient drugs, being the exploitation of natural resources, mainly plants and fungi, considered as a hot topic in the field of antimicrobial agents. Innumerous reports have already shown the promising capacity of natural products or molecules extracted from these natural resources, to act as bacteriostatic and bactericidal agents. More importantly, these natural agents present significantly lower harmful effects. Bearing that in mind, this review aims at giving a contribution to the knowledge about the synthetic antibiotics of the last generation. Moreover, it is intended to provide information about the last advances regarding the discovery of new antimicrobial agents. Thus, a compilation of the chemical characteristics, efficiency, harmful outcomes and resistance mechanisms developed by the microorganisms can be consulted in the following sections together with a critical discussion, in line with the recent approaches. Furthermore, modern strategies for the prospection of novel anti-infective compounds for tackling resistant bacteria have been considered as also a current synopsis of plants and mushrooms with relevant antimicrobial potentials.
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Affiliation(s)
- Rúbia C G Corrêa
- Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus de Santa Apolonia, Braganca, Portugal.,Program of Master in Science, Technology and Food Safety, Cesumar Institute of Science Technology and Innovation (ICETI), University Center of Maringa (UNICESUMAR), Maringa, Parana, Brazil
| | - Sandrina A Heleno
- Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus de Santa Apolonia, Braganca, Portugal
| | - Maria J Alves
- Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus de Santa Apolonia, Braganca, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigacao de Montanha (CIMO), Instituto Politecnico de Braganca, Campus de Santa Apolonia, Braganca, Portugal
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24
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Paiva CA, Vilvert JC, Menezes FLG, Leite RHDL, Santos FKG, Medeiros JF, Aroucha EMM. Extended shelf life of melons using chitosan and graphene oxide‐based biodegradable bags. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14871] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Cristiane Alves Paiva
- Department of Environmental and Technological Sciences Federal University of the Semi‐Arid Region Mossoro Brazil
| | - João Claudio Vilvert
- Department of Environmental and Technological Sciences Federal University of the Semi‐Arid Region Mossoro Brazil
| | | | | | | | - José Francismar Medeiros
- Department of Agricultural and Forestry Sciences Federal University of the Semi‐Arid Region Mossoro Brazil
| | - Edna Maria Mendes Aroucha
- Department of Environmental and Technological Sciences Federal University of the Semi‐Arid Region Mossoro Brazil
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25
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Pirozzi A, Pataro G, Donsì F, Ferrari G. Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09245-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThe application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.
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26
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Fabrication of l-menthol contained edible self-healing coating based on guest-host interaction. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124743] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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27
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Antunes F, Marçal S, Taofiq O, M. M. B. Morais A, Freitas AC, C. F. R. Ferreira I, Pintado M. Valorization of Mushroom By-Products as a Source of Value-Added Compounds and Potential Applications. Molecules 2020; 25:molecules25112672. [PMID: 32526879 PMCID: PMC7321189 DOI: 10.3390/molecules25112672] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 05/27/2020] [Accepted: 06/03/2020] [Indexed: 01/08/2023] Open
Abstract
Nowadays, the food sector is highly concerned with environmental issues and foreseen to develop strategies to reduce waste and losses resulting from activities developed in the food system. An approach is to increment added value to the agro-industrial wastes, which might provide economic growth and environmental protection, contributing to a circular economy. Mushroom by-products represent a disposal problem, but they are also promising sources of important compounds, which may be used due to their functional and nutritional properties. Research has been developed in different fields to obtain value added solutions for the by-products generated during mushroom production and processing. Bioactive compounds have been obtained and applied in the development of nutraceutical and pharmaceutical formulations. Additionally, other applications have been explored and include animal feed, fertilizer, bioremediation, energy production, bio-based materials, cosmetics and cosmeceuticals. The main purpose of this review is to highlight the relevant composition of mushroom by-products and discuss their potential as a source of functional compounds and other applications. Future research needs to explore pilot and industrial scale extraction methods to understand the technological feasibility and the economic sustainability of the bioactive compounds extraction and valorization towards different applications.
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Affiliation(s)
- Filipa Antunes
- CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.A.); (S.M.); (A.M.M.B.M.); (A.C.F.)
| | - Sara Marçal
- CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.A.); (S.M.); (A.M.M.B.M.); (A.C.F.)
| | - Oludemi Taofiq
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (O.T.); (I.C.F.R.F.)
| | - Alcina M. M. B. Morais
- CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.A.); (S.M.); (A.M.M.B.M.); (A.C.F.)
| | - Ana Cristina Freitas
- CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.A.); (S.M.); (A.M.M.B.M.); (A.C.F.)
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (O.T.); (I.C.F.R.F.)
| | - Manuela Pintado
- CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.A.); (S.M.); (A.M.M.B.M.); (A.C.F.)
- Correspondence:
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28
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Zhao H, Wang L, Belwal T, Jiang Y, Li D, Xu Y, Luo Z, Li L. Chitosan-based melatonin bilayer coating for maintaining quality of fresh-cut products. Carbohydr Polym 2020; 235:115973. [PMID: 32122505 DOI: 10.1016/j.carbpol.2020.115973] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2019] [Revised: 11/25/2019] [Accepted: 02/10/2020] [Indexed: 11/19/2022]
Abstract
This work was designed to develop the chitosan-based melatonin layer-by-layer assembly (CMLLA) via the inclusion method. The structural characterizations and interaction present in CMLLA were investigated by the scanning electron microscope (SEM), X-ray diffraction (XRD) and Fourier Transform-Infrared spectroscopy (FTIR). The ratio of chitosan (CH) to carboxymethylcellulose (CMC) greatly influenced the mechanical properties, including the tensile strength, moisture content and color performance. Results showed that both antioxidant and antimicrobial properties of CMLLA were enhanced with the addition of melatonin (MLT). Furthermore, it was demonstrated that the CMLLA with 1.2 % (w/v) CH, 0.8 % (w/v) CMC and 50 mg/L MLT better contributed to the delay of chlorophyll degradation and the maintenance of shelf-life quality. Results from this study might open up new insights into the approaches of quality improvement of postharvest fresh products by incorporating the natural antioxidant compounds into natural polymers.
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Affiliation(s)
- Hangyue Zhao
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.
| | - Lei Wang
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.
| | - Tarun Belwal
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.
| | - Yunhong Jiang
- Bristol Dental School, University of Bristol, Bristol, BS1 2LY, UK.
| | - Dong Li
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.
| | - Yanqun Xu
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.
| | - Zisheng Luo
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, 315100, China.
| | - Li Li
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, 315100, China.
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Maringgal B, Hashim N, Mohamed Amin Tawakkal IS, Muda Mohamed MT. Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.024] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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30
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Comparative analysis of volatile compounds in thirty nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry. Food Chem 2020; 316:126342. [PMID: 32044706 DOI: 10.1016/j.foodchem.2020.126342] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/31/2019] [Accepted: 01/31/2020] [Indexed: 11/20/2022]
Abstract
The types and amounts of volatiles in the fruits of 39 melon cultivars were determined. We identified 146 volatiles, including 55 esters, 23 aldehydes, 30 alcohols, 15 ketones, 6 acids and 17 others. Ethyl acetate, (Z)-6-nonenal and 3,6-(E,Z)-nonadien-1-ol were the most three abundant volatiles (average content > 50 µg/kg FW). Aroma profiles showed significant differences among cultivars. Zhongtian49 and Zhongtian20 had the most abundant aroma components (76) and Jinguniang exhibited the least (23). One non-climacteric inodorus cultivar (Xizhoumi25) had the highest content of total volatiles (1840 µg/kg FW). Principal component analysis clustered the 39 melon cultivars into five groups. This work describes the comparative diversity of melon fruit volatiles for a large number of cultivars. Furthermore, this study could support the selection of cultivars with a flavor that suits the public and also future breeding work towards the genetic improvement of melon flavor.
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31
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YILDIRIM A, ACAY H. Biosorption studies of mushrooms for two typical dyes. JOURNAL OF THE TURKISH CHEMICAL SOCIETY, SECTION A: CHEMISTRY 2020. [DOI: 10.18596/jotcsa.581007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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32
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Kritchenkov AS, Egorov AR, Kurasova MN, Volkova OV, Meledina TV, Lipkan NA, Tskhovrebov AG, Kurliuk AV, Shakola TV, Dysin AP, Egorov MY, Savicheva EA, dos Santos WM. Novel non-toxic high efficient antibacterial azido chitosan derivatives with potential application in food coatings. Food Chem 2019; 301:125247. [DOI: 10.1016/j.foodchem.2019.125247] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2019] [Revised: 07/22/2019] [Accepted: 07/23/2019] [Indexed: 12/31/2022]
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33
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A novel chitosan alleviates pulp breakdown of harvested longan fruit by suppressing disassembly of cell wall polysaccharides. Carbohydr Polym 2019; 217:126-134. [DOI: 10.1016/j.carbpol.2019.04.053] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 04/13/2019] [Accepted: 04/13/2019] [Indexed: 02/01/2023]
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34
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Hong Y, Ying T. Characterization of a chitin-glucan complex from the fruiting body of Termitomyces albuminosus (Berk.) Heim. Int J Biol Macromol 2019; 134:131-138. [DOI: 10.1016/j.ijbiomac.2019.04.198] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 04/21/2019] [Accepted: 04/30/2019] [Indexed: 01/20/2023]
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35
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Falcó I, Randazzo W, Sánchez G, López-Rubio A, Fabra MJ. On the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.039] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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