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Liu T, Zheng N, Ma Y, Zhang Y, Lei H, Zhen X, Wang Y, Gou D, Zhao J. Recent advancements in chitosan-based intelligent food freshness indicators: Categorization, advantages, and applications. Int J Biol Macromol 2024; 275:133554. [PMID: 38950804 DOI: 10.1016/j.ijbiomac.2024.133554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 06/14/2024] [Accepted: 06/27/2024] [Indexed: 07/03/2024]
Abstract
With an increasing emphasis on food safety and public health, there is an ongoing effort to develop reliable, non-invasive methods to assess the freshness of diverse food products. Chitosan-based food freshness indicators, leveraging properties such as biocompatibility, biodegradability, non-toxicity, and high stability, offer an innovative approach for real-time monitoring of food quality during storage and transportation. This review introduces intelligent food freshness indicators, specifically those utilizing pH-sensitive dyes like anthocyanins, curcumin, alizarin, shikonin, and betacyanin. It highlights the benefits of chitosan-based intelligent food freshness indicators, emphasizing improvements in barrier and mechanical properties, antibacterial activity, and composite film solubility. The application of these indicators in the food industry is then explored, alongside a concise overview of chitosan's limitations. The paper concludes by discussing the challenges and potential areas for future research in the development of intelligent food freshness indicators using chitosan. Thus, chitosan-based smart food preservation indicators represent an innovative approach to providing real-time data for monitoring food quality, offering valuable insights to both customers and retailers, and playing a pivotal role in advancing the food industry.
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Affiliation(s)
- Tong Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China
| | - Nan Zheng
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yaomei Ma
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yu Zhang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Hongyu Lei
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Xinyu Zhen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yue Wang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Dongxia Gou
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China.
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Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation. Food Chem 2023; 398:133925. [DOI: 10.1016/j.foodchem.2022.133925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 07/25/2022] [Accepted: 08/09/2022] [Indexed: 11/15/2022]
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3
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Wianowska D, Bryshten I. New Insights into Vitamin K-From Its Natural Sources through Biological Properties and Chemical Methods of Quantitative Determination. Crit Rev Anal Chem 2022:1-23. [PMID: 36083712 DOI: 10.1080/10408347.2022.2121599] [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: 10/14/2022]
Abstract
Vitamin K is one of the many health-promoting substances whose impact on the human body has been underestimated until recently. However, recently published research results have changed this situation, prompting some researchers to consider it a new panacea for diseases of old age. The result is a significant increase in interest in the accurate analysis of vitamin K in various types of samples, ranging from food, through dietary supplements, to biological matrices and clinical trials, both observational and interventional. This review summarizes the current state of knowledge about the proven and speculated biological activity of vitamin K and its importance for the world's aging societies, including the methods used for its isolation and analysis in various matrices types. Of all the analytical methods, the currently preferred methods of choice for the direct analysis of vitamin K are chromatographic methods, in particular liquid chromatography-tandem mass spectrometry. This technique, despite its sensitivity and selectivity, requires an appropriate stage of sample preparation. As there is still room for improvement in the efficiency of these methods, especially at the sample preparation stage, this review shows the directions that need to be taken to make these methods faster, more efficient and more environmentally friendly.
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Affiliation(s)
- Dorota Wianowska
- Department of Chromatography, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Sklodowska University in Lublin, Lublin, Poland
| | - Iryna Bryshten
- Department of Chromatography, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Sklodowska University in Lublin, Lublin, Poland
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Jiang Y, Qu K, Liu J, Wen Y, Duan B. Metabolomics study on liver of db/db mice treated with curcumin using UPLC-Q-TOF-MS. J Pharm Biomed Anal 2022; 215:114771. [DOI: 10.1016/j.jpba.2022.114771] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 04/13/2022] [Accepted: 04/13/2022] [Indexed: 02/02/2023]
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Maniglia BC, Silveira TMG, Tapia-Blácido DR. Starch isolation from turmeric dye extraction residue and its application in active film production. Int J Biol Macromol 2022; 202:508-519. [PMID: 35007637 DOI: 10.1016/j.ijbiomac.2021.12.145] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 12/17/2021] [Accepted: 12/21/2021] [Indexed: 11/05/2022]
Abstract
In this study, we have isolated starch from turmeric dye extraction residue by steeping in acid medium (AS), steeping in water (WS), or steeping in alkaline medium (KS) and assessed the filmogenic capacity of the resulting starches. We have also characterized the chemical composition, morphology, swelling power, solubility, crystallinity, and active properties of the AS, WS, and KS starches and investigated the mechanical, functional, antioxidant, and antimicrobial properties of the corresponding films. The AS and KS starches showed lower apparent amylose content and higher purity, relative crystallinity, swelling power, and solubility than the WS starch. All the starches retained phenolic compounds and curcuminoids; their phenolic and curcuminoid contents were higher than the contents in the residue, especially in the case of the AS starch, which yielded films with the best antioxidant and antimicrobial activities. The AS and KS starches yielded films that were more resistant at break, less soluble in water, and less hydrophilic than the film obtained from the WS starch. Thus, submitting turmeric dye extraction residue to AS in ascorbic acid yielded a starch that resulted in films with good mechanical properties and better antioxidant and antimicrobial properties, to ensure safe and prolonged food shelf life.
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Affiliation(s)
- Bianca Chieregato Maniglia
- Departamento de Química, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Av. Bandeirantes, 3900, CEP 14040-901 Ribeirão Preto, SP, Brazil.
| | - Thamiris Maria Garcia Silveira
- Departamento de Química, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Av. Bandeirantes, 3900, CEP 14040-901 Ribeirão Preto, SP, Brazil
| | - Delia Rita Tapia-Blácido
- Departamento de Química, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Av. Bandeirantes, 3900, CEP 14040-901 Ribeirão Preto, SP, Brazil.
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Amuti A, Wang X, Zan M, Lv S, Wang Z. Formulation and characterization of curcumin-loaded microemulsions: Evaluation of antioxidant stability and in vitro release. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.116881] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Priyadarshi R, Ezati P, Rhim JW. Recent Advances in Intelligent Food Packaging Applications Using Natural Food Colorants. ACTA ACUST UNITED AC 2021. [DOI: 10.1021/acsfoodscitech.0c00039] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Parya Ezati
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, Seoul 02447, Republic of Korea
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Chumroenphat T, Somboonwatthanakul I, Saensouk S, Siriamornpun S. Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods. Food Chem 2020; 339:128121. [PMID: 33152891 DOI: 10.1016/j.foodchem.2020.128121] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 08/13/2020] [Accepted: 09/13/2020] [Indexed: 12/22/2022]
Abstract
We investigated how various drying methods affect the chemical components and microstructure of turmeric. We used freeze drying (FD), hot-air drying (HD) at 50 °C and sun drying (SD). Compared to all dried samples, fresh turmeric had greater amounts of chemical components (curcuminoids, phenolic acids, flavonoids and amino acids) andgreater antioxidantactivity (DPPH and FRAP) except for ABTS.+ values. SD caused a severe decline of three major curcuminoids, resulting from UV and light degradation. Curcumin was decreased the most by SD (72%), followed by HD (61%) and FD (55%), respectively. Curcumin degradation to ferulic acid and vanillin was explored by FTIR analysis. The amino acids were decreased by all drying methods. FD was considered to be most suitable for drying turmeric. Microstructure changes were least after freeze drying, but were still evident compared with fresh turmeric.
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Affiliation(s)
- Theeraphan Chumroenphat
- Department of Biotechnology, Faculty of Technology, Mahasarakham University, Kantarawichai, MahaSarakham 44150, Thailand
| | - Issaraporn Somboonwatthanakul
- Department of Biotechnology, Faculty of Technology, Mahasarakham University, Kantarawichai, MahaSarakham 44150, Thailand
| | - Surapon Saensouk
- Plant and Invertebrate Taxonomy and Its Applications Unit Group, WalaiRukhavej Botanical Research Institute, Mahasarakham University, Kantarawichai District, Mahasarakham 44150, Thailand
| | - Sirithon Siriamornpun
- Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, MahaSarakham 44150, Thailand.
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Jiang T, Liao W, Charcosset C. Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications. Food Res Int 2020; 132:109035. [PMID: 32331634 DOI: 10.1016/j.foodres.2020.109035] [Citation(s) in RCA: 134] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 01/22/2020] [Accepted: 01/25/2020] [Indexed: 12/27/2022]
Abstract
Curcumin is widely acknowledged for its beneficial activities. However, its application has remained challenging due to its low aqueous solubility, biochemical/structural degradation and poor bioavailability. For these reasons, many researches are aimed at overcoming these limitations using lipid-based nanosystems to encapsulate curcumin, especially nanoemulsions. This review highlights the theoretical aspects and recent advances of preparation technologies (phase inversion temperature, phase inversion composition, ultrasonication, high pressure homogenization and microfluidization) for encapsulation of curcumin in nanoemulsions. Additionally, the specific factors in designing nanoemulsions systems that affect the chemical stability and in vitro bioaccessibility of the encapsulated curcumin are discussed. Also, the importance of nanoemulsions in improving antioxidant, anti-inflammatory and anticancer activities of curcumin is underlined. Curcumin-loaded nanoemulsions preparation technologies have been proposed to provide efficient, systematic, and practical protocols for improved applications of curcumin. Additionally, key factors that influence curcumin delivery include the nature of emulsifier, the type and the amount of carrier oil and emulsifier-curcumin interactions. The pharmacological activities of curcumin including antioxidant, anti-inflammatory and anticancer activities can be improved by nanoemulsions.
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Affiliation(s)
- Tian Jiang
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 boulevard du 11 novembre 1918, F-69100 Villeurbanne, France
| | - Wei Liao
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 boulevard du 11 novembre 1918, F-69100 Villeurbanne, France
| | - Catherine Charcosset
- Univ Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 boulevard du 11 novembre 1918, F-69100 Villeurbanne, France.
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Maraldi T, Prata C, Marrazzo P, Hrelia S, Angeloni C. Natural Compounds as a Strategy to Optimize " In Vitro" Expansion of Stem Cells. Rejuvenation Res 2019; 23:93-106. [PMID: 31368407 DOI: 10.1089/rej.2019.2187] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
The efficient use of stem cells for transplantation is often limited by the relatively low number of stem cells collected. The ex vivo expansion of human stem cells for clinical use is a potentially valuable approach to increase stem cell number. Currently, most of the procedures used to expand stem cells are carried out using a 21% oxygen concentration, which is about 4- to 10-fold greater than the concentration characteristic of their natural niches. Hyperoxia might cause oxidative stress with a deleterious effect on the physiology of cultured stem cells. In this review, we investigate and critically examine the available information on the ability of natural compounds to counteract hyperoxia-induced damage in different types of stem cells ex vivo. In particular, we focused on proliferation and stemness maintenance in an attempt to draw up useful indications to define new culture media with a promoting activity on cell expansion in vitro.
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Affiliation(s)
- Tullia Maraldi
- Department of Surgery, Medicine, Dentistry and Morphological Sciences, University of Modena and Reggio Emilia, Modena, Italy
| | - Cecilia Prata
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Pasquale Marrazzo
- Department for Life Quality Studies, Alma Mater Studiorum-University of Bologna, Rimini, Italy
| | - Silvana Hrelia
- Department for Life Quality Studies, Alma Mater Studiorum-University of Bologna, Rimini, Italy
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Feruloyloacetone can be the main curcumin transformation product. Food Chem 2019; 286:136-140. [DOI: 10.1016/j.foodchem.2019.01.194] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 01/29/2019] [Accepted: 01/29/2019] [Indexed: 11/19/2022]
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12
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Wianowska D, Gil M. Critical approach to PLE technique application in the analysis of secondary metabolites in plants. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2019.03.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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13
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Wianowska D, Gil M. New insights into the application of MSPD in various fields of analytical chemistry. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2018.12.028] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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