1
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Xu X, Deng S, Essawy H, Lee SH, Lum WC, Zhou X, Du G, Zhang J. Chitosan-casein blended with condensed tannin and carnauba wax for the fabrication of antibacterial and antioxidant food packing films. Int J Biol Macromol 2024; 277:133784. [PMID: 39084972 DOI: 10.1016/j.ijbiomac.2024.133784] [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: 04/19/2024] [Revised: 06/21/2024] [Accepted: 07/08/2024] [Indexed: 08/02/2024]
Abstract
In this study, various chitosan-based films such as chitosan (C), chitosan-condensed tannin (CT), chitosan-casein (CC), and chitosan-casein-condensed tannin (CCT) films were prepared for the purpose of food packaging. In order to improve the hydrophobicity of these films, carnauba wax was blended into CCT to produce CCTW film. Properties such as morphology, UV resistance, water solubility, barrier performance, tensile strength, antioxidant, antibacterial and its performance as food packaging were evaluated. Compared with other chitosan-based films, CCTW films exhibited higher UV resistance, tensile strength, thermal stability and hydrophobicity. The addition of both condensed tannin and carnauba wax has significantly decreased the water vapor and oxygen permeability of the CCTW films. The CCTW films were proved capable of repelling most daily consuming liquids. Besides, CCTW films displayed outstanding free radical scavenging rate and antibacterial properties. Meanwhile, bananas wrapped with CCTW films remained fresh for seven days without any mold growth and outperformed other types of films. Apart from that, the CCTW films also showed biodegradable characteristics after exposure to Penicillium sp. These distinguished characteristics made the CCTW films a promising packaging material for long-term food storage.
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Affiliation(s)
- Xuan Xu
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, People's Republic of China
| | - Shuduan Deng
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, People's Republic of China
| | - Hisham Essawy
- Department of Polymers and Pigments, National Research Centre, Dokki 12622, Cairo, Egypt
| | - Seng Hua Lee
- Department of Wood Industry, Faculty of Applied Sciences, Universiti Teknologi MARA Pahang Branch Jengka Campus, 26400 Bandar Tun Razak, Pahang, Malaysia; Institute for Infrastructure Engineering and Sustainable Management (IIESM), Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia.
| | - Wei Chen Lum
- Tropical Wood and Biomass Research Group, Department of Bio and Natural Resource Technology, Faculty of Bioengineering and Technology, Universiti Malaysia Kelantan, 17600 Jeli, Kelantan, Malaysia
| | - Xiaojian Zhou
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, People's Republic of China
| | - Guanben Du
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, People's Republic of China
| | - Jun Zhang
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, People's Republic of China.
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2
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Li P, Zhou M, Zhou X, Li X, Wang Y, Zhou B. Deep eutectic solvent pretreatment of cellulose and development of hydrophobic foaming material. Int J Biol Macromol 2024; 277:133879. [PMID: 39019372 DOI: 10.1016/j.ijbiomac.2024.133879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 06/21/2024] [Accepted: 07/12/2024] [Indexed: 07/19/2024]
Abstract
This work aims to investigate the effects of deep eutectic solvents (DES) on the chemical and physical structure of cellulose. Choline chloride-oxalic acid and choline chloride-oxalic acid-glycerol were selected as solvents and cotton fibers was sued as raw materials to explore the difference between cotton fibers treated separately with two different DES. According to yield analysis, ternary solvents alleviated the degradation of cellulose when comparing to binary solvents, resulting in over 90 % of cellulose being obtained. Particularly, there is an esterification reaction of cellulose during treatment with the DES system, which also affects the performance of the subsequent products. Through the simple use of mechanical foaming with polyvinyl alcohol and the palm wax impregnation process, foams with a water contact angle greater than 140° and excellent mechanical properties can be obtained. The resultant foam material has 5 % linear elastic area, and prominent compressive strength providing potential use in the packaging industry in the replacement of plastic.
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Affiliation(s)
- Peiyi Li
- College of Bioresources Chemical and Materials Engineering, National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science and Technology, Xi'an, Shaanxi Province 710021, China; Key Laboratory of Paper Based Functional Materials of China National Light Industry, Xi'an, Shaanxi Province 710021, China; Shaanxi Provincial Key Laboratory of Papermaking Technology and Specialty Paper Development, Xi'an, Shaanxi Province 710021, China
| | - Miaomiao Zhou
- College of Bioresources Chemical and Materials Engineering, National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science and Technology, Xi'an, Shaanxi Province 710021, China
| | - Xinyao Zhou
- College of Bioresources Chemical and Materials Engineering, National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science and Technology, Xi'an, Shaanxi Province 710021, China
| | - Xinping Li
- College of Bioresources Chemical and Materials Engineering, National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science and Technology, Xi'an, Shaanxi Province 710021, China; Key Laboratory of Paper Based Functional Materials of China National Light Industry, Xi'an, Shaanxi Province 710021, China; Shaanxi Provincial Key Laboratory of Papermaking Technology and Specialty Paper Development, Xi'an, Shaanxi Province 710021, China
| | - Yun Wang
- Department of Chemical and Paper Engineering, College of Engineering and Applied Science, Western Michigan University, 4601 Campus Dr, Kalamazoo, MI 49008, USA
| | - Bingyao Zhou
- Department of Chemical and Paper Engineering, College of Engineering and Applied Science, Western Michigan University, 4601 Campus Dr, Kalamazoo, MI 49008, USA
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3
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Wang Y, Liu S, Zhang L, Nagib A, Li Q, Geng R, Yu X, Xu T, Zhang S, Duan R, Ma C, Abd El-Aty AM. Formation, characterization, and application of natural bioactive phytosterol-based oleogels: A review. Food Chem 2024; 454:139821. [PMID: 38815329 DOI: 10.1016/j.foodchem.2024.139821] [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: 03/05/2024] [Revised: 05/09/2024] [Accepted: 05/22/2024] [Indexed: 06/01/2024]
Abstract
Oleogels are innovative structured fat systems that can replace detrimental lipids and saturated fats. Among the various gelators used to construct oleogels, phytosterols are regarded as potential oleogelators due to ability to lower blood cholesterol levels and protect patients from cardiovascular illnesses, although little research has been conducted on phytosterols. This article examines the formation, characterization, and application of phytosterol-based oleogels in detail. The oleogelation behaviors of phytosterol-based oleogels are affected by their formulation, which includes phytosterol type, combined oleogelator, proportion, concentration and oil type. These oleogels exhibit potential applications as solid fat substitutes without affecting the texture or sensory properties of food products or as effective delivery vehicles. To encourage the research and implementation of phytosterol-based oleogels, we will ultimately not only highlight problems related to their use in food processing, but also provide a few viewpoints, with the goal of providing fresh insights for advancing trends.
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Affiliation(s)
- Yuhui Wang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing, 100083, China
| | - Shiqi Liu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Lulu Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ashraf Nagib
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt
| | - Qianqian Li
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ruyi Geng
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Xinyu Yu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ting Xu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Shuaijia Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Ruoyu Duan
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China
| | - Chao Ma
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, 100083, China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing, 100083, China.
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt; Department of Medical Pharmacology, Faculty of Medicine, Atatürk University, Erzurum 25240, Turkey.
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4
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Wang H, Li J, Chen G, Zhong Y, Cheng Z, Zhang C, Zhao P, Yang J, Xiao N. Hydrophobic polyethylene film prepared by film blowing process for preservation of fried shrimp rolls. Food Chem 2024; 453:139680. [PMID: 38788648 DOI: 10.1016/j.foodchem.2024.139680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 04/20/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024]
Abstract
Hydrophobic coatings have wide applications, but face challenges in food flexible packaging in terms of poor adhesion and inadequate wear resistance. Health hazards and poor adhesion drive the search for novel hydrophobic coatings substitutes. Here, we introduced rationally synthesized carnauba wax-SiO2 microspheres as a component to composite polyethylene (PE) film construction, and created a wear-resistant hydrophobic composite PE film via the blown film technique. The resultant hydrophobic composite film demonstrated an enhanced water contact angle from 86° to above 100°, coupled with favorable mechanical properties such as wear resistance, tensile strength and effective barrier performance against water vapor and oxygen. Upon implementation in the preservation of a Cantonese delicacy, Chaoshan fried shrimp rolls, it was observed that at 25 °C, the carnauba wax-SiO2-PE composite packaging film extended the shelf life of the product by 3 days compared to pure PE film.
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Affiliation(s)
- Honglei Wang
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Juanhua Li
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Guojian Chen
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Yunyun Zhong
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Zheng Cheng
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.; Guangdong Central Kitchen Lingnan Special Food Green Manufacturing Engineering Technology Development Center, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Pei Zhao
- Laboratory Animal Center, Sun Yat-sen University, Guangzhou 510080, China
| | - Jing Yang
- College of Chemistry and Chemical Engineering, Hunan Normal University, Hunan 410081, China
| | - Naiyu Xiao
- College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China..
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Vanaraj R, Suresh Kumar SM, Mayakrishnan G, Rathinam B, Kim SC. A Current Trend in Efficient Biopolymer Coatings for Edible Fruits to Enhance Shelf Life. Polymers (Basel) 2024; 16:2639. [PMID: 39339103 PMCID: PMC11435994 DOI: 10.3390/polym16182639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2024] [Revised: 08/29/2024] [Accepted: 09/13/2024] [Indexed: 09/30/2024] Open
Abstract
In recent years, biopolymer coatings have emerged as an effective approach for extending the shelf life of edible fruits. The invention of biopolymer coverings has emerged as an innovation for extending fruit shelf life. Natural polymers, like chitosan, alginate, and pectin, are used to create these surfaces, which have several uses, including creating a barrier that prevents water evaporation, the spread of living microbes, and respiratory movement. These biopolymer coatings' primary benefits are their environmental friendliness and lack of damage. This study highlights the advancements made in the creation and usage of biopolymer coatings, highlighting how well they preserve fruit quality, reduce post-harvest losses, and satisfy consumer demand for natural preservation methods. This study discusses the usefulness of the biopolymer coating in terms of preserving fruit quality, reducing waste, and extending the product's shelf life. Biopolymer coatings' potential as a sustainable solution for synthetic preservatives in the fruit sector is highlighted as are formulation process advances that combine natural ingredients and environmental implications. This essay focuses on the essential methods, such as new natural additives, as well as the environmental effect of biopolymer coatings, which are safe and healthy commercial alternatives.
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Affiliation(s)
- Ramkumar Vanaraj
- Department of Computational Biology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Thandalam 602105, India;
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Republic of Korea
| | | | - Gopiraman Mayakrishnan
- Nano Fusion Technology Research Group, Institute for Fiber Engineering (IFES), Interdisciplinary Cluster for Cutting Edge Research (ICCER), Shinshu University, Tokida 3-15-1, Ueda 386-8567, Nagano, Japan;
| | - Balamurugan Rathinam
- Department of Chemical and Materials Engineering, National Yunlin University of Science and Technology, 123 Univ. Rd., Sec. 3, Douliu 64002, Taiwan
| | - Seong Cheol Kim
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Republic of Korea
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6
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Singh D, Sengar M, Gupta T, Singh S, Singh D, Mishra V, Dev R, Giri BS. Natural wax recovery from Musa acuminata biomass using organic solvents. CHEMOSPHERE 2024; 363:142919. [PMID: 39059639 DOI: 10.1016/j.chemosphere.2024.142919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 05/29/2024] [Accepted: 07/20/2024] [Indexed: 07/28/2024]
Abstract
The main aim of this study is to experimentally investigate the yield of extraction and the presence of wax in the extracted yield from Musaacuminata (banana) biomass based on various functional groups that are present in natural wax. Extraction of natural wax from Musaacuminata (banana) biomass has been done by using the Soxhlet apparatus method in the presence of both polar (ethyl acetate and ethanol) and non-polar (toluene and hexane) solvents. The extracted yield has been found as 3.58% from hexane, 5.16% from toluene, 7.03% from ethyl acetate, and 10.26% from ethanol. The wax was also found in the extracted yield only in the case of nonpolar solvents (toluene and hexane). The novelty of this work is that Musaacuminata (banana) waste biomass has been utilized to recover the natural wax using nonpolar solvents and also compared with that of polar solvents to check the scope of wax extraction using polar solvents. Also, statistical analysis has been performed of the extracted yield using both solvents. Thin Layer Chromatography (TLC) and Fourier Transform Infrared Spectroscopy (FTIR) methods have been used to determine the various hydrocarbon chains present in the extracted yield which is similar to that of natural wax.
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Affiliation(s)
- Dhananjay Singh
- Department of Chemical Engineering, Institute of Engineering and Technology, Lucknow, Uttar Pradesh, 226021, India.
| | - Mukul Sengar
- Department of Chemical Engineering, Institute of Engineering and Technology, Lucknow, Uttar Pradesh, 226021, India
| | - Tanya Gupta
- Department of Chemical Engineering, Institute of Engineering and Technology, Lucknow, Uttar Pradesh, 226021, India
| | - Sunita Singh
- Department of Pharmacy, Ambekeshwar Institute of Pharmaceutical Sciences, Lucknow, Uttar Pradesh, 226201, India
| | - Deepak Singh
- Department of Chemical Engineering, Institute of Engineering and Technology, Lucknow, Uttar Pradesh, 226021, India
| | - Vinay Mishra
- Department of Chemical Engineering, Institute of Engineering and Technology, Lucknow, Uttar Pradesh, 226021, India
| | - Rahul Dev
- Department of Mechanical Engineering, Motilal Nehru National Institute of Technology, Allahabad, Uttar Pradesh,211004, India
| | - Balendu Shekher Giri
- Sustainability Cluster, University of Petroleum and Energy Studies (UPES), Dehradun, Uttarakhand, 248007, India.
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7
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Pino NA, Marchetti L, Lorenzo G. Impact of binary mixtures of natural waxes in mechanical properties and microstructure of oleogels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6157-6165. [PMID: 38456778 DOI: 10.1002/jsfa.13449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 02/07/2024] [Accepted: 03/04/2024] [Indexed: 03/09/2024]
Abstract
BACKGROUND Solid fats are critical to obtaining a wide range of food texture and quality characteristics, but their consumption is strongly associated with higher cardiovascular disease risks. Structuring unsaturated oils with natural waxes into oleogels (OG) is an innovative solution to develop fat mimics with a healthier profile. RESULTS Soy wax (SW), beeswax (BW) and carnauba wax (CW), have been used in binary mixtures of waxes, aiming to understand their interactions and influence on OG quality properties and microstructural characteristics. In the present study, OGs were produced using binary wax mixtures and analyzed for texture, color, smoke point, microstructure, Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). Wax combinations led to antagonistic (mixtures with SW) and synergistic interactions (BW/CW) based on their mechanical properties. At the microstructural level BW/CW blends showed a reduction in crystal size and with a more compact structure. XRD and FTIR spectra revealed a packing of orthorhombic perpendicular subcell for most OGs, whereas SW produced samples with an arrangement with β' crystals, characteristic of edible solid fats. Additionally, when compared to commercial beef fat, BW/CW mixtures showed similar quality attributes indicating that they could act as fat mimic. CONCLUSION The combined analysis of microstructure, spectroscopic and mechanical properties enhanced the understanding of how the nature of the interactions between waxes and lipid phases impact in the final quality of the structured oils. The study's insights indicate that binary wax combinations can efficiently replace solid fats, offering healthier alternatives at the same time as preserving desired sensory characteristics. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Neuvis Alejandro Pino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET La Plata-CICPBA-UNLP), La Plata, Argentina
| | - Lucas Marchetti
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET La Plata-CICPBA-UNLP), La Plata, Argentina
| | - Gabriel Lorenzo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET La Plata-CICPBA-UNLP), La Plata, Argentina
- Departamento de Ingeniería Química, Facultad de Ingeniería, UNLP, La Plata, Argentina
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Jouhet J, Alves E, Boutté Y, Darnet S, Domergue F, Durand T, Fischer P, Fouillen L, Grube M, Joubès J, Kalnenieks U, Kargul JM, Khozin-Goldberg I, Leblanc C, Letsiou S, Lupette J, Markov GV, Medina I, Melo T, Mojzeš P, Momchilova S, Mongrand S, Moreira ASP, Neves BB, Oger C, Rey F, Santaeufemia S, Schaller H, Schleyer G, Tietel Z, Zammit G, Ziv C, Domingues R. Plant and algal lipidomes: Analysis, composition, and their societal significance. Prog Lipid Res 2024; 96:101290. [PMID: 39094698 DOI: 10.1016/j.plipres.2024.101290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 07/25/2024] [Accepted: 07/26/2024] [Indexed: 08/04/2024]
Abstract
Plants and algae play a crucial role in the earth's ecosystems. Through photosynthesis they convert light energy into chemical energy, capture CO2 and produce oxygen and energy-rich organic compounds. Photosynthetic organisms are primary producers and synthesize the essential omega 3 and omega 6 fatty acids. They have also unique and highly diverse complex lipids, such as glycolipids, phospholipids, triglycerides, sphingolipids and phytosterols, with nutritional and health benefits. Plant and algal lipids are useful in food, feed, nutraceutical, cosmeceutical and pharmaceutical industries but also for green chemistry and bioenergy. The analysis of plant and algal lipidomes represents a significant challenge due to the intricate and diverse nature of their composition, as well as their plasticity under changing environmental conditions. Optimization of analytical tools is crucial for an in-depth exploration of the lipidome of plants and algae. This review highlights how lipidomics analytical tools can be used to establish a complete mapping of plant and algal lipidomes. Acquiring this knowledge will pave the way for the use of plants and algae as sources of tailored lipids for both industrial and environmental applications. This aligns with the main challenges for society, upholding the natural resources of our planet and respecting their limits.
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Affiliation(s)
- Juliette Jouhet
- Laboratoire de Physiologie Cellulaire et Végétale, CNRS/INRAE/CEA/Grenoble Alpes Univ., 38000 Grenoble, France.
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal
| | - Yohann Boutté
- Laboratoire de Biogenèse Membranaire, UMR5200 CNRS-Université de Bordeaux, CNRS, Villenave-d'Ornon, France
| | | | - Frédéric Domergue
- Laboratoire de Biogenèse Membranaire, UMR5200 CNRS-Université de Bordeaux, CNRS, Villenave-d'Ornon, France
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron (IBMM), Pôle Chimie Balard Recherche, University of Montpellier, ENSCN, UMR 5247 CNRS, France
| | - Pauline Fischer
- Institut des Biomolécules Max Mousseron (IBMM), Pôle Chimie Balard Recherche, University of Montpellier, ENSCN, UMR 5247 CNRS, France
| | - Laetitia Fouillen
- Laboratoire de Biogenèse Membranaire, UMR5200 CNRS-Université de Bordeaux, CNRS, Villenave-d'Ornon, France
| | - Mara Grube
- Institute of Microbiology and Biotechnology, University of Latvia, Riga, Latvia
| | - Jérôme Joubès
- Laboratoire de Biogenèse Membranaire, UMR5200 CNRS-Université de Bordeaux, CNRS, Villenave-d'Ornon, France
| | - Uldis Kalnenieks
- Institute of Microbiology and Biotechnology, University of Latvia, Riga, Latvia
| | - Joanna M Kargul
- Solar Fuels Laboratory, Center of New Technologies, University of Warsaw, 02-097 Warsaw, Poland
| | - Inna Khozin-Goldberg
- Microalgal Biotechnology Laboratory, The French Associates Institute for Dryland Agriculture and Biotechnology, The J. Blaustein Institutes for Desert Research, Ben Gurion University, Midreshet Ben Gurion 8499000, Israel
| | - Catherine Leblanc
- Sorbonne Université, CNRS, Integrative Biology of Marine Models (LBI2M), Station Biologique de Roscoff (SBR), 29680 Roscoff, France
| | - Sophia Letsiou
- Department of Food Science and Technology, University of West Attica, Ag. Spiridonos str. Egaleo, 12243 Athens, Greece
| | - Josselin Lupette
- Laboratoire de Biogenèse Membranaire, UMR5200 CNRS-Université de Bordeaux, CNRS, Villenave-d'Ornon, France
| | - Gabriel V Markov
- Sorbonne Université, CNRS, Integrative Biology of Marine Models (LBI2M), Station Biologique de Roscoff (SBR), 29680 Roscoff, France
| | - Isabel Medina
- Instituto de Investigaciones Marinas - Consejo Superior de Investigaciones Científicas (IIM-CSIC), Eduardo Cabello 6, E-36208 Vigo, Galicia, Spain
| | - Tânia Melo
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal; CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal
| | - Peter Mojzeš
- Institute of Physics, Faculty of Mathematics and Physics, Charles University, Ke Karlovu 5, CZ-12116 Prague 2, Czech Republic
| | - Svetlana Momchilova
- Department of Lipid Chemistry, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev Street, bl. 9, BG-1113 Sofia, Bulgaria
| | - Sébastien Mongrand
- Laboratoire de Biogenèse Membranaire, UMR5200 CNRS-Université de Bordeaux, CNRS, Villenave-d'Ornon, France
| | - Ana S P Moreira
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal
| | - Bruna B Neves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal; CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal
| | - Camille Oger
- Institut des Biomolécules Max Mousseron (IBMM), Pôle Chimie Balard Recherche, University of Montpellier, ENSCN, UMR 5247 CNRS, France
| | - Felisa Rey
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal; CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal
| | - Sergio Santaeufemia
- Solar Fuels Laboratory, Center of New Technologies, University of Warsaw, 02-097 Warsaw, Poland
| | - Hubert Schaller
- Institut de Biologie Moléculaire des Plantes du CNRS, Université de Strasbourg, 12 rue du Général Zimmer, F-67083 Strasbourg, France
| | - Guy Schleyer
- Department of Biomolecular Chemistry, Leibniz Institute for Natural Product Research and Infection Biology (Leibniz-HKI), 07745 Jena, Germany
| | - Zipora Tietel
- Department of Food Science, Gilat Research Center, Agricultural Research Organization, Volcani Institute, M.P. Negev 8531100, Israel
| | - Gabrielle Zammit
- Laboratory of Applied Phycology, Department of Biology, University of Malta, Msida MSD 2080, Malta
| | - Carmit Ziv
- Department of Postharvest Science, Agricultural Research Organization, Volcani Institute, Rishon LeZion 7505101, Israel
| | - Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal; CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal.
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9
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Wang Z, Chandrapala J, Truong T, Farahnaky A. Binary wax oleogels: Improving physical properties and oxidation stability through substitution of carnauba wax with beeswax. J Food Sci 2024; 89:4372-4388. [PMID: 38837376 DOI: 10.1111/1750-3841.17140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 05/07/2024] [Accepted: 05/09/2024] [Indexed: 06/07/2024]
Abstract
High concentrations of carnauba waxes (CRWs) that can compromise organoleptic properties are required to create self-sustained and functional oleogels. The weak physical properties and stability of 4% w/w CRW-rice bran oil (RBO) oleogel were addressed by substituting CRW with beeswax (BW) in different weight ratios. The texture profile analyzer revealed that substituting only 10% (weight ratio) of CRW with BW improved the hardness compared to the mono-CRW oleogel. The hardness of binary oleogels increased gradually as the proportion of BW increased. At a BW ratio of 70% or more, the hardness was three times higher than that of mono-BW oleogel. Rheology analysis showed the same trend as the large deformation test; however, the hardest binary oleogels had lower critical strain and yield point compared to the mono-wax oleogels, implying that they are more prone to lose their structure upon applied stress. Nevertheless, nearly all binary mixtures (except for 10%BW90%CRW) showed oil-binding capacities above 99%, suggesting improved nucleation and crystallization process. Polarized light microscopy showed the coexistence of BW and CRW crystals and changes in the size and arrangement of wax crystals upon proportional changes of the two waxes. X-ray diffraction confirmed no differences in the peaks' location, and all oleogels had β' polymorphism. Differential scanning calorimetry showed eutectic melting behavior in some binary blends. Oxidation stability in the binary wax oleogels improved as compared to the mono-wax oleogel and bulk RBO. BW and CRW mixtures have promising oil-structuring abilities and have various properties at different ratios that have the potential to be used as solid fat substitutes. PRACTICAL APPLICATION: As a trending green oil-structuring technology, oleogelation has shown great potential to reduce saturated fats in food systems. The current research provides valuable fundamental information on the strong synergistic interactions between beeswax and carnauba wax that have the potential to be used as solid fat substitutes created with a much lower total concentration of the required wax. This will help create wax oleogels with better organoleptic properties and less negative waxy mouthfeel. Such knowledge could prove beneficial for the development of healthy products that have potential applications in meat, bakery, dairy, pharmaceutical, as well as cosmetic industries.
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Affiliation(s)
- Ziyu Wang
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Jayani Chandrapala
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Tuyen Truong
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
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10
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Das B, Devi LS, Dutta J, Kumar S. Eugenol and Aloe vera blended natural wax-based coating for preserving postharvest quality of Kaji lemon ( Citrus jambhiri). Food Chem X 2024; 22:101349. [PMID: 38623512 PMCID: PMC11016979 DOI: 10.1016/j.fochx.2024.101349] [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: 02/11/2024] [Revised: 03/16/2024] [Accepted: 04/01/2024] [Indexed: 04/17/2024] Open
Abstract
Edible coatings on fruits and vegetables preserve postharvest quality by reducing water loss and lowering respiration, and metabolic activities. The primary objectives of this study were to develop composite coating formulations using natural waxes (carnauba and shellac wax), eugenol nanoemulsion, and Aloe vera gel, and assess the potential impacts of the coating formulations on the postharvest quality and shelf-life of the Kaji lemon. The results show that eugenol nanoemulsion and Aloe vera gel enhanced the physico-chemical, antimicrobial and antioxidant properties of the developed coating. Notably, the fruits coated with optimized nanocomposite of wax with eugenol and aloe vera gel inclusion (SW + CW/EuNE-20/AVG-2) showed the lowest weight loss (16.56%), while the coatings of wax with only aloe vera gel (SW + CW/AVG-2) exhibited the highest firmness (48 N), in contrast to the control fruit, which had 27.33% weight loss and 9.6 N firmness after 28 days of storage, respectively.
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Affiliation(s)
- Bhaswati Das
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India
| | - L. Susmita Devi
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India
| | - Joydeep Dutta
- Functional NanoMaterials Group, Department of Applied Physics, School of Engineering Sciences, KTH Royal Institute of Technology, Hannes Alfvéns väg 12, 114 19 Stockholm, Sweden
| | - Santosh Kumar
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India
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11
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Darré M, Zaro MJ, Guijarro-Fuertes M, Careri L, Concellón A. Melatonin Combined with Wax Treatment Enhances Tolerance to Chilling Injury in Red Bell Pepper. Metabolites 2024; 14:330. [PMID: 38921464 PMCID: PMC11205990 DOI: 10.3390/metabo14060330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 06/07/2024] [Accepted: 06/07/2024] [Indexed: 06/27/2024] Open
Abstract
Bell peppers (Capsicum annuum L.) are prone to chilling injury (CI) when stored at temperatures below 7 °C. Melatonin, a natural plant regulator, plays a critical role in defending against different pre- and post-harvest abiotic stresses, including those associated with cold storage. This study aimed to assess the effects of applying exogenous melatonin alone and in combination with a commercial wax on the CI tolerance, postharvest life, and potential biomarker search of red bell peppers. In the initial experiment, the effective melatonin concentration to reduce CI effects was determined. Peppers were sprayed with either distilled water (control) or a melatonin aqueous solution (M100 = 100 μM or M500 = 500 μM) and then stored for 33 d at 4 °C, followed by 2 d at 20 °C. The M500 treatment proved to be more effective in reducing fruit CI incidence (superficial scalds) and metabolic rate, while weight loss, softening, and color were comparable to the control. A second experiment assessed the potential synergistic effects of a combined melatonin and commercial wax treatment on pepper CI and quality. Fruits were sprayed with distilled water (control), melatonin (M500), commercial wax (Wax), or the combined treatment (Wax + M500) and stored for 28 d at 4 °C, followed by 2 d at 20 °C. The Wax + M500 was the most effective in significantly reducing the incidence of fruit CI symptoms and calyx fungal infection. Furthermore, this combined treatment enhanced fruit weight loss prevention compared with individual melatonin or wax treatment. Also, Wax + M500-treated peppers exhibited notable proline accumulation, indicative of a metabolic response counteracting the cold effects, resulting in better fruit stress acclimation. This treatment also preserved the peppers' color and antioxidant capacity. In summary, these findings highlight the suitability of applying a combined Wax + M500 treatment as a highly effective strategy to enhance the CI tolerance of peppers and extend their postharvest life.
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Affiliation(s)
| | | | | | | | - Analia Concellón
- CIDCA, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CONICET-UNLP-CIC), Facultad de Ciencias Exactas, Calles 47 y 115, La Plata CP 1900, Argentina; (M.D.); (M.J.Z.); (M.G.-F.); (L.C.)
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12
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Hernani, Winarti C, Hidayat T, Bin Arif A, Yuliani S. Physicochemical Evaluation of Coated Ginger during Long-Term Storage: Impact of Chitosan and Beeswax Bilayer Coatings at Different Temperatures. SCIENTIFICA 2024; 2024:2054943. [PMID: 38855034 PMCID: PMC11161266 DOI: 10.1155/2024/2054943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/27/2024] [Accepted: 05/07/2024] [Indexed: 06/11/2024]
Abstract
Fresh ginger can spoil quickly owing to a variety of factors, including inappropriate postharvest handling, microbial and enzymatic activities, and chemical reactions during storage. This study evaluated the physicochemical properties of ginger coated with chitosan and beeswax during storage for 6 months at different temperatures (18°C and 25°C). Fresh ginger was treated with chitosan coating (1.5 and 3.5%), followed by beeswax coating (3 and 6%). The coated ginger was wrapped in a plastic net and stored at ambient (25°C) and low temperatures (18°C) for six months. The results confirmed that coating treatment slowed down the changes in physicochemical properties (moisture, phenolic content, and so on) of ginger during storage. Ginger stored at 25°C showed shorter shelf lives than those stored at 18°C. Coating ginger with 3% chitosan followed by 6% beeswax exhibited the best results in maintaining the moisture and phenolic content, reducing weight loss, and increasing total soluble solid (TSS) and cell compartment size for six months of storage. This study provides a promising approach to delaying the spoilage of fresh ginger by applying coating treatments useful for developing handling protocols for fresh ginger during storage and distribution.
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Affiliation(s)
- Hernani
- Research Center for Agroindustry, National Research and Innovation Agency, Central Jakarta, Indonesia
| | - Christina Winarti
- Research Center for Agroindustry, National Research and Innovation Agency, Central Jakarta, Indonesia
| | - Tatang Hidayat
- Research Center for Agroindustry, National Research and Innovation Agency, Central Jakarta, Indonesia
| | - Abdullah Bin Arif
- Research Center for Agroindustry, National Research and Innovation Agency, Central Jakarta, Indonesia
| | - Sri Yuliani
- Research Center for Agroindustry, National Research and Innovation Agency, Central Jakarta, Indonesia
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13
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Huang Z, Guo B, Zhang G. External factors affecting the linear and nonlinear rheological behavior of oleogel-based emulsions. Food Chem 2024; 439:138075. [PMID: 38029565 DOI: 10.1016/j.foodchem.2023.138075] [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: 07/20/2023] [Revised: 10/23/2023] [Accepted: 11/23/2023] [Indexed: 12/01/2023]
Abstract
This study reported oleogel-based emulsions (OGEs, W/O) stabilized by carnauba wax. The effects of different external factors (heating temperature, crystallization temperature, and shear application during crystallization) on the microstructure and linear/nonlinear rheological properties of OGEs were investigated. Microstructural observation suggested that the OGEs had a uniform droplet distribution, and the carnauba wax crystals trapped oil in the continuous phase. The gelatinized oil phase allowed the OGEs to have a solid appearance and typical yielding behavior. The small amplitude oscillation shear analysis showed that lower heating temperature, higher crystallization temperature, and suitable shear application resulted in a stronger, more stable, and tighter packed network structure and better resistance to deformation of the OGEs. For nonlinear behavior, the elastic dominant behavior of OGEs transformed into viscous dominant behavior at large strain amplitudes, accompanied by more energy dissipation, strain stiffening, and a transition from shear thickening to shear thinning.
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Affiliation(s)
- Zhaohua Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Baozhong Guo
- Research Institute of Bird's Nest, Xiamen Yan Palace Seelong Food Co Ltd, Xiamen 361100, Fujian, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China.
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14
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Brychka S, Brychka A, Hedin N, Mondeshki M. Sustainable Composite Materials Based on Carnauba Wax and Montmorillonite Nanoclay for Energy Storage. MATERIALS (BASEL, SWITZERLAND) 2024; 17:1978. [PMID: 38730787 PMCID: PMC11084883 DOI: 10.3390/ma17091978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/02/2024] [Accepted: 04/17/2024] [Indexed: 05/13/2024]
Abstract
Sustainable composite materials, including carnauba wax, can store energy in the form of latent heat, and containing the wax may allow form-stable melting and crystallization cycles to be performed. Here, it is shown that carnauba wax in the molten state and the abundant nanoclay montmorillonite form stable composites with mass ratios of 50-70% (w/w). Transmission electron microscopy analysis reveals the inhomogeneous distribution of the nanoclay in the wax matrix. Analyses with infrared and multinuclear solid-state nuclear magnetic resonance (NMR) spectroscopy prove the chemical inertness of the composite materials during preparation. No new phases are formed according to studies with powder X-ray diffraction. The addition of the nanoclay increases the thermal conductivity and prevents the leakage of the phase change material, as well as reducing the time intervals of the cycle of accumulation and the return of heat. The latent heat increases in the row 69.5 ± 3.7 J/g, 95.0 ± 2.5 J/g, and 107.9 ± 1.7 J/g for the composite materials containing resp. 50%, 60% and 70% carnauba wax. Analysis of temperature-dependent 13C cross-polarization solid-state NMR spectra reveal the enhanced amorphization and altered molecular dynamics of the carnauba wax constituents in the composite materials. The amorphization also defines changes in the thermal transport mechanism in the composites compared to pure wax at elevated temperatures.
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Affiliation(s)
- Serhii Brychka
- Department of Chemistry, Johannes Gutenberg University, Duesbergweg 10-14, 55128 Mainz, Germany;
- Department of Materials and Environmental Chemistry, Stockholm University, SE-106 91 Stockholm, Sweden;
- The Gas Institute of the National Academy of Sciences of Ukraine, 39, Dehtyarivska Str., 03113 Kyiv, Ukraine
| | - Alla Brychka
- Department of Chemistry, Johannes Gutenberg University, Duesbergweg 10-14, 55128 Mainz, Germany;
- Department of Materials and Environmental Chemistry, Stockholm University, SE-106 91 Stockholm, Sweden;
- Chuiko Institute of Surface Chemistry, National Academy of Sciences, 17 General Naumov Street, 03164 Kyiv, Ukraine
| | - Niklas Hedin
- Department of Materials and Environmental Chemistry, Stockholm University, SE-106 91 Stockholm, Sweden;
| | - Mihail Mondeshki
- Department of Chemistry, Johannes Gutenberg University, Duesbergweg 10-14, 55128 Mainz, Germany;
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15
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Martins VFR, Pintado ME, Morais RMSC, Morais AMMB. Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications. Foods 2024; 13:318. [PMID: 38275685 PMCID: PMC10814993 DOI: 10.3390/foods13020318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/15/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024] Open
Abstract
The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3-5% of the film/coating base solution, with some exceptions, like Arabic gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing.
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Affiliation(s)
| | | | | | - 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; (V.F.R.M.); (M.E.P.); (R.M.S.C.M.)
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16
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Thakur D, Singh A, Suhag R, Dhiman A, Chauhan DS. Oleogelation based on plant waxes: characterization and food applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2927-2944. [PMID: 37786600 PMCID: PMC10542040 DOI: 10.1007/s13197-023-05786-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/27/2023] [Accepted: 06/01/2023] [Indexed: 10/04/2023]
Abstract
Fats contribute majorly to food flavour, mouthfeel, palatability, texture, and aroma. Though solid fats are used for food formulation due to the processing benefits over oils, their negative health effects should not be overlooked. Oleogelation is thus used to transform liquid oil into a gel which function like fats and provide the nutritional benefits of oils. Additionally, only food-grade gelators convert the oils into solid-like, self-standing, three-dimensional gel networks. Rice bran wax, candelilla wax, carnauba wax, and sunflower wax are mainly used plant waxes for formulating oleogels as a result of their low cost, availability, and excellent gelling ability. A comprehensive information about the wax based oleogels, their characteristics and applications is needed. The present review discusses the effect of different plant-based waxes on the properties of the oleogel formed. The article provides information on how the physical and chemical properties of waxes impact the oleogel properties such as oil binding capacity, critical concentration, rheological, thermal, textural, morphological, and oxidative stability. Moreover, the current and potential applications of oleogels in the food sector have also been covered this article.
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Affiliation(s)
- Dhruv Thakur
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028 India
| | - Anurag Singh
- Department of Food Technology, Harcourt Butler Technical University, Nawabganj, Kanpur, Uttar Pradesh 208002 India
| | - Rajat Suhag
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Atul Dhiman
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh India
| | - Divya Singh Chauhan
- Department of Food Technology, Raja Balwant Singh Engineering Technical Campus, Agra, Uttar Pradesh 283105 India
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17
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Zhang N, Gao C, Meng L, Tang X. Preparation and characterization of carnauba wax-based particle with hierarchical structure and its use as hydrophobic coating for chitosan films. Carbohydr Polym 2023; 319:121224. [PMID: 37567700 DOI: 10.1016/j.carbpol.2023.121224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 07/16/2023] [Accepted: 07/18/2023] [Indexed: 08/13/2023]
Abstract
To improve the hydrophobicity of polysaccharide-based films, hydrophobic carnauba wax-based particles were prepared by Pickering emulsion. The influence of the different size of the particles on the structure and hydrophobicity of the chitosan coating films were investigated. The results showed that micro-scale particles (average particle size 25.04 μm) with nano-scale (5-10 nm) TiO2 uniformly distributed on the surface of the particles were formed by Pickering emulsion. The chitosan coating films showed higher contact angle and lower sliding angle compared to the control due to the hierarchical structure, hydrophobicity and arrangement of the particles. In addition, the small particle (23-48 μm) coating film showed higher hydrophobicity than the large particle coating film (48-70 μm) due to the small particle size and the formation of more small gaps. The gaps were conducive to form "air cushion" which reduced the contact area between water and the coating films and thus increased contact angle and decreased sliding angle. The coating films showed high chemical stability and low residual rates of liquid food. The results suggest that Pickering emulsion is an effective method to create wax-based particles with hierarchical structure and the particles have potential to be used as hydrophobic coating materials.
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Affiliation(s)
- Ni Zhang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Linghan Meng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaozhi Tang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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18
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Tietel Z, Hammann S, Meckelmann SW, Ziv C, Pauling JK, Wölk M, Würf V, Alves E, Neves B, Domingues MR. An overview of food lipids toward food lipidomics. Compr Rev Food Sci Food Saf 2023; 22:4302-4354. [PMID: 37616018 DOI: 10.1111/1541-4337.13225] [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: 03/07/2023] [Revised: 06/20/2023] [Accepted: 07/27/2023] [Indexed: 08/25/2023]
Abstract
Increasing evidence regarding lipids' beneficial effects on human health has changed the common perception of consumers and dietary officials about the role(s) of food lipids in a healthy diet. However, lipids are a wide group of molecules with specific nutritional and bioactive properties. To understand their true nutritional and functional value, robust methods are needed for accurate identification and quantification. Specific analytical strategies are crucial to target specific classes, especially the ones present in trace amounts. Finding a unique and comprehensive methodology to cover the full lipidome of each foodstuff is still a challenge. This review presents an overview of the lipids nutritionally relevant in foods and new trends in food lipid analysis for each type/class of lipids. Food lipid classes are described following the LipidMaps classification, fatty acids, endocannabinoids, waxes, C8 compounds, glycerophospholipids, glycerolipids (i.e., glycolipids, betaine lipids, and triglycerides), sphingolipids, sterols, sercosterols (vitamin D), isoprenoids (i.e., carotenoids and retinoids (vitamin A)), quinones (i.e., coenzyme Q, vitamin K, and vitamin E), terpenes, oxidized lipids, and oxylipin are highlighted. The uniqueness of each food group: oil-, protein-, and starch-rich, as well as marine foods, fruits, and vegetables (water-rich) regarding its lipid composition, is included. The effect of cooking, food processing, and storage, in addition to the importance of lipidomics in food quality and authenticity, are also discussed. A critical review of challenges and future trends of the analytical approaches and computational methods in global food lipidomics as the basis to increase consumer awareness of the significant role of lipids in food quality and food security worldwide is presented.
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Affiliation(s)
- Zipora Tietel
- Department of Food Science, Gilat Research Center, Agricultural Research Organization, Volcani Institute, M.P. Negev, Israel
| | - Simon Hammann
- Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
| | - Sven W Meckelmann
- Applied Analytical Chemistry, University of Duisburg-Essen, Essen, Germany
| | - Carmit Ziv
- Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Rishon LeZion, Israel
| | - Josch K Pauling
- LipiTUM, Chair of Experimental Bioinformatics, TUM School of Life Sciences, Technical University of Munich (TUM), Freising, Germany
| | - Michele Wölk
- Lipid Metabolism: Analysis and Integration; Center of Membrane Biochemistry and Lipid Research; Faculty of Medicine Carl Gustav Carus, Technical University Dresden, Dresden, Germany
| | - Vivian Würf
- LipiTUM, Chair of Experimental Bioinformatics, TUM School of Life Sciences, Technical University of Munich (TUM), Freising, Germany
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
| | - Bruna Neves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
- Centre for Environmental and Marine Studies, CESAM, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
| | - M Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
- Centre for Environmental and Marine Studies, CESAM, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
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19
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Chaparro LM, Neira LF, Molina D, Rivera-Barrera D, Castañeda M, López-Giraldo LJ, Escobar P. Biowaxes from Palm Oil as Promising Candidates for Cosmetic Matrices and Pharmaceuticals for Human Use. MATERIALS (BASEL, SWITZERLAND) 2023; 16:4402. [PMID: 37374583 DOI: 10.3390/ma16124402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/24/2023] [Accepted: 05/27/2023] [Indexed: 06/29/2023]
Abstract
The production of waxes from vegetable oils, such as palm oil, for use as a base material in products for human applications is an alternative to those derived from petroleum and animals. Seven palm oil-derived waxes, called biowaxes (BW1-BW7) in this work, were obtained by catalytic hydrotreating of refined and bleached African palm oil and refined palm kernel oil. They were characterized by three properties: compositional, physicochemical (melting point, penetration value, and pH), and biological (sterility, cytotoxicity, phototoxicity, antioxidant, and irritant). Their morphologies and chemical structures were studied by SEM, FTIR, UV-Vis, and 1H NMR. The BWs presented structures and compositions similar to natural biowaxes (beeswax and carnauba). They had a high concentration of waxy esters (17%-36%) with long alkyl chains (C, 19-26) per carbonyl group, which are related to high melting points (<20-47.9 °C) and low penetration values (2.1-3.8 mm). They also proved to be sterile materials with no cytotoxic, phototoxic, antioxidant, or irritant activity. The biowaxes studied could be used in cosmetic and pharmacological products for human use.
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Affiliation(s)
- Laura María Chaparro
- Centro de Investigación de Enfermedades Tropicales (CINTROP-UIS), Departamento de Ciencias Básicas, Escuela de Medicina, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - Laura Fernanda Neira
- Centro de Investigación de Enfermedades Tropicales (CINTROP-UIS), Departamento de Ciencias Básicas, Escuela de Medicina, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - Daniel Molina
- Laboratorio de Resonancia Magnética Nuclear, Escuela de Química, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - Diego Rivera-Barrera
- Laboratorio de Resonancia Magnética Nuclear, Escuela de Química, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - Maribel Castañeda
- Centro de Innovación y Tecnología-ICP-ECOPETROL S.A, Bogotá 110911, Colombia
| | - Luis Javier López-Giraldo
- Grupo de Investigación en Ciencia y Tecnología de Alimentos-CICTA, Escuela de Ingeniería Química, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
| | - Patricia Escobar
- Centro de Investigación de Enfermedades Tropicales (CINTROP-UIS), Departamento de Ciencias Básicas, Escuela de Medicina, Universidad Industrial de Santander, Bucaramanga 680002, Colombia
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Composition, metabolism and postharvest function and regulation of fruit cuticle: A review. Food Chem 2023; 411:135449. [PMID: 36669336 DOI: 10.1016/j.foodchem.2023.135449] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 12/19/2022] [Accepted: 01/07/2023] [Indexed: 01/15/2023]
Abstract
The cuticle of plants, a hydrophobic membrane that covers their aerial organs, is crucial to their ability to withstand biotic and abiotic stressors. Fruit is the reproductive organ of plants, and an important dietary source that can offer a variety of nutrients for the human body, and fruit cuticle performs a crucial protective role in fruit development and postharvest quality. This review discusses the universality and diversity of the fruit cuticle composition, and systematically summarizes the metabolic process of fruit cuticle, including the biosynthesis, transport and regulatory factors (including transcription factors, phytohormones and environmental elements) of fruit cuticle. Additionally, we emphasize the postharvest functions and postharvest regulatory technologies of fruit cuticle, and propose future research directions for fruit cuticle.
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21
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Pakseresht S, Tehrani MM, Farhoosh R, Koocheki A. Rheological and thermal properties of reinforced monoglyceride-carnauba wax oleogels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4184-4194. [PMID: 36628517 DOI: 10.1002/jsfa.12443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 12/26/2022] [Accepted: 01/11/2023] [Indexed: 05/03/2023]
Abstract
BACKGROUND Oleogels can be used in the food industry to reduce the consumption of solid fat in the human diet and diminish some of the industrial-technological issues of using oil instead of fat. Regarding the structural weakness of neat monoglyceride oleogel and the waxy mouthfeel of pure carnauba wax oleogel, as a result of the high melting and crystallization points, the present study aimed to diminish these defects. RESULTS Carnauba wax (CBW) was used as a co-gelator with distilled monoglyceride (DMG) at different weight ratios (100:0, 85:15, 70:30, 55:45, 40:60, and 0:100) (DMG: CBW) and two total gelator concentrations (50 and 100 g kg-1 ) to improve the DMG oleogel characteristics. The addition of CBW strengthened the DMG network and decreased the polymorphic transition. Thermal analysis showed just co-crystallization at the 85:15 ratio, whereas, in the other combinations, high melting components of CBW crystalized at first. As a result of the crystal homogeneity and long-time development, the oleogel properties improved at the 85:15 ratio. The low concentration of CBW and the formation of the eutectic system were efficient in the waxy mouthfeel reduction of oleogel at the 85:15 ratio in food applications. CONCLUSION The DMG/CBW oleogel at the 85:15 ratio, with better structural and sensorial properties than DMG and CBW oleogels, respectively, has the potential for use instead of fat in food formulations. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Somaye Pakseresht
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mostafa Mazaheri Tehrani
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Reza Farhoosh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Arash Koocheki
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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Perța-Crișan S, Ursachi CȘ, Chereji BD, Tolan I, Munteanu FD. Food-Grade Oleogels: Trends in Analysis, Characterization, and Applicability. Gels 2023; 9:gels9050386. [PMID: 37232978 DOI: 10.3390/gels9050386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 04/27/2023] [Accepted: 05/04/2023] [Indexed: 05/27/2023] Open
Abstract
Currently, a large number of scientific articles can be found in the research literature in the field focusing on the use of oleogels for food formulation to improve their nutritional properties. The present review focuses on the most representative food-grade oleogels, highlighting current trends in terms of the most suitable methods of analysis and characterization, as well as trends in their application as substitutes for saturated and trans fats in foods. For this purpose, the physicochemical properties, structure, and composition of some oleogelators are primarily discussed, along with the adequacy of oleogel incorporation for use in edible products. Analysis and characterization of oleogels by different methods are important in the formulation of innovative foods, and therefore, this review discusses the most recent published results regarding their microstructure, rheological and textural properties, and oxidative stability. Last but not least, issues related to the sensory properties of oleogel-based foods are discussed, highlighting also the consumer acceptability of some of them.
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Affiliation(s)
- Simona Perța-Crișan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Claudiu-Ștefan Ursachi
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Bianca-Denisa Chereji
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Iolanda Tolan
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
| | - Florentina-Daniela Munteanu
- Faculty of Food Engineering, Tourism and Environmental Protection, "Aurel Vlaicu" University of Arad, 2-4 E. Drăgoi Str., 310330 Arad, Romania
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23
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Cui C, Gao L, Dai L, Ji N, Qin Y, Shi R, Qiao Y, Xiong L, Sun Q. Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09342-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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24
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Polunin Y, Kirianchuk V, Mhesn N, Wei L, Minko S, Luzinov I, Voronov A. Tough Bioplastics from Babassu Oil-Based Acrylic Monomer, Hemicellulose Xylan, and Carnauba Wax. Int J Mol Sci 2023; 24:ijms24076103. [PMID: 37047076 PMCID: PMC10094404 DOI: 10.3390/ijms24076103] [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: 02/22/2023] [Revised: 03/19/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
We describe here the fabrication, characterization, and properties of tough bioplastics made of a babassu oil-based acrylic polymer (PBBM), hemicellulose xylan grafted with PBBM chains, and carnauba wax (CW). The plastic was primarily designed to obtain bioderived materials that can replace low-density polyethylene (LDPE) in certain food packaging applications. To obtain plastic, the radical polymerization of an original babassu oil-based acrylic monomer (BBM) in the presence of xylan macromolecules modified with maleic anhydride (X-MA) was conducted. The polymerization resulted in a material (PBBM-X) mostly consisting of highly branched PBBM/X-MA macromolecules. PBBM-X has a glass transition of 42 °C, a storage modulus of 130 MPa (at 25 °C, RT), and a Young's modulus of 30 MPa at RT. To increase the moduli, we blended PBBM-X with carnauba wax, a natural material with a high modulus and a melting temperature of ~80 °C. It was found that PBBM-X is compatible with the wax, as evidenced by the alternation of the material's thermal transitions and the co-crystallization of BBM side alkyl fragments with CW. As a result, the PBBM-X/CW blend containing 40% of the wax had a storage modulus of 475 MPa (RT) and a Young's modulus of 248 MPa (RT), which is close to that of LDPE. As polyethylene, the PBBM-X and PBBM-X/CW bioplastics have the typical stress-strain behavior demonstrated by ductile (tough) plastics. However, the bioplastic's yield strength and elongation-at-yield are considerably lower than those of LDPE. We evaluated the moisture barrier properties of the PBBM-X/(40%)CW material and found that the bioplastic's water vapor permeability (WVP) is quite close to that of LDPE. Our bioderived material demonstrates a WVP that is comparable to polyethylene terephthalate and lower than the WVP of nylon and polystyrene. Taking into account the obtained results, the fabricated materials can be considered as polyethylene alternatives to provide sustainability in plastics production in the packaging areas where LDPE currently dominates.
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Affiliation(s)
- Yehor Polunin
- Department of Coatings and Polymeric Materials, North Dakota State University, Fargo, ND 58105, USA
| | - Vasylyna Kirianchuk
- Department of Coatings and Polymeric Materials, North Dakota State University, Fargo, ND 58105, USA
| | - Najah Mhesn
- Department of Materials Science and Engineering, Clemson University, Clemson, SC 29634, USA
| | - Liying Wei
- Department of Materials Science and Engineering, Clemson University, Clemson, SC 29634, USA
| | - Sergiy Minko
- Nanostructured Materials Laboratory, University of Georgia, Athens, GA 30602, USA
| | - Igor Luzinov
- Department of Materials Science and Engineering, Clemson University, Clemson, SC 29634, USA
| | - Andriy Voronov
- Department of Coatings and Polymeric Materials, North Dakota State University, Fargo, ND 58105, USA
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25
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Bragaglia M, Paleari L, Berrocal JA, Lamastra FR, Nanni F. Towards sustainable rubber compounds: The use of waste raw materials. J Appl Polym Sci 2023. [DOI: 10.1002/app.53750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Affiliation(s)
- Mario Bragaglia
- Department of Enterprise Engineering “Mario Lucertini” University of Rome “Tor Vergata” Rome Italy
- INSTM Research Unit Roma “Tor Vergata” Rome Italy
| | - Lorenzo Paleari
- Department of Enterprise Engineering “Mario Lucertini” University of Rome “Tor Vergata” Rome Italy
- INSTM Research Unit Roma “Tor Vergata” Rome Italy
| | | | - Francesca R. Lamastra
- Department of Enterprise Engineering “Mario Lucertini” University of Rome “Tor Vergata” Rome Italy
- INSTM Research Unit Roma “Tor Vergata” Rome Italy
| | - Francesca Nanni
- Department of Enterprise Engineering “Mario Lucertini” University of Rome “Tor Vergata” Rome Italy
- INSTM Research Unit Roma “Tor Vergata” Rome Italy
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26
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Koutentaki G, Krýsa P, Trunov D, Pekárek T, Pišlová M, Šoóš M. 3D Raman mapping as an analytical tool for investigating the coatings of coated drug particles. J Pharm Anal 2023; 13:276-286. [PMID: 37102110 PMCID: PMC10124118 DOI: 10.1016/j.jpha.2023.02.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 02/03/2023] [Accepted: 02/09/2023] [Indexed: 02/17/2023] Open
Abstract
The properties of dry-coated paracetamol particles (fast-dissolving model drug) with carnauba wax particles as the coating agent (dissolution retardant) were investigated. Raman mapping technique was used to non-destructively examine the thickness and homogeneity of coated particles. The results showed that the wax existed in two forms on the surface of the paracetamol particles, forming a porous coating layer: i) whole wax particles on the surface of paracetamol and glued together with other wax surface particles, and ii) deformed wax particles spread on the surface. Regardless of the final particle size fraction (between 100 and 800 μm), the coating thickness had high variability, with average thickness of 5.9 ± 4.2 μm. The ability of carnauba wax to decrease the dissolution rate of paracetamol was confirmed by dissolution of powder and tablet formulations. The dissolution was slower for larger coated particles. Tableting further reduced the dissolution rate, clearly indicating the impact of subsequent formulation processes on the final quality of the product.
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27
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Lin X, Zhang H, Guo X, Qin Y, Shen P, Peng Q. A Novel Sodium Alginate-Carnauba Wax Film Containing Calcium Ascorbate: Structural Properties and Preservative Effect on Fresh-Cut Apples. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010367. [PMID: 36615561 PMCID: PMC9823535 DOI: 10.3390/molecules28010367] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 12/20/2022] [Accepted: 12/21/2022] [Indexed: 01/04/2023]
Abstract
In order to improve the mechanical properties, nutritional value and fresh-keeping ability of conventional sodium alginate edible composite membranes, a new type of edible composite film was prepared by adding water-blocking agent carnauba wax, plasticizer glycerin, antioxidant and nutritional enhancer sodium ascorbate on a basis of traditional sodium alginate composite film. In this study, the physical, mechanical and structural properties of different film components were investigated. The results showed the components did not simply combine, but produced interaction forces which improved the stability and mechanical properties of composite film. When the amount of calcium ascorbate was 0.4%, the water vapor transmittance of the composite film reached a minimum of 0.65 g·mm/(cm2·d·kPa), and the tensile strength and elongation at break reached the maximum, which were 398.64 MPa and 17.93%, respectively. Additionally, the sodium alginate-carnauba wax film exhibited better performance on the preservation of fresh-cut apples. Compared with other composite films, the color and hardness of fresh-cut apples coated with this composite film were better maintained, and the losses of titration acid content and soluble solid content were reduced. Moreover, the weight loss rate, increase in polyphenol oxidase activity and total colony count were inhibited. All results determined that the edible film has good application value in the field of fresh-cut fruit preservation, which provides a theoretical basis for further research on edible film.
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Affiliation(s)
- Ximeng Lin
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Hanyu Zhang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Xi Guo
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Yimin Qin
- Key Laboratory of Seaweed Fertilizers, Ministry of Agriculture and Rural Affairs, Qingdao Brightmoon Seaweed Group Co., Ltd., Qingdao 266400, China
| | - Peili Shen
- Key Laboratory of Seaweed Fertilizers, Ministry of Agriculture and Rural Affairs, Qingdao Brightmoon Seaweed Group Co., Ltd., Qingdao 266400, China
- Correspondence: (P.S.); (Q.P.)
| | - Qiang Peng
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
- Correspondence: (P.S.); (Q.P.)
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28
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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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29
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Samyn P, Rastogi VK. Stabilization of an Aqueous Bio-Based Wax Nano-Emulsion through Encapsulation. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:nano12234329. [PMID: 36500952 PMCID: PMC9737540 DOI: 10.3390/nano12234329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/04/2022] [Accepted: 12/05/2022] [Indexed: 05/28/2023]
Abstract
The emulsification of biowaxes in an aqueous environment is important to broaden their application range and make them suitable for incorporation in water-based systems. The study here presented proposes a method for emulsification of carnauba wax by an in-situ imidization reaction of ammonolysed styrene (maleic anhydride), resulting in the encapsulation of the wax into stabilized organic nanoparticles. A parameter study is presented on the influences of wax concentrations (30 to 80 wt.-%) and variation in reaction conditions (degree of imidization) on the stability and morphology of the nanoparticles. Similar studies are done for encapsulation and emulsification of paraffin wax as a reference material. An analytical analysis with Raman spectroscopy and infrared spectroscopy indicated different reactivity of the waxes towards encapsulation, with the bio-based carnauba wax showing better compatibility with the formation of imidized styrene (maleic anhydride) nanoparticles. The latter can be ascribed to the higher functionality of the carnauba wax inducing more interactions with the organic nanoparticle phase compared to paraffin wax. In parallel, the thermal and mechanical stability of nanoparticles with encapsulated carnauba wax is higher than paraffin wax, as studied by differential scanning calorimetry, thermogravimetric analysis and dynamic mechanical analysis. In conclusion, a stable aqueous emulsion with a maximum of 70 wt.-% encapsulated carnauba wax was obtained, being distributed as a droplet phase in 200 nm organic nanoparticles.
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Affiliation(s)
- Pieter Samyn
- Chair of Bio-Based Materials Engineering, University of Freiburg, Werthmannstrasse 6, D-95070 Freiburg, Germany
- SIRRIS—Department Circular Economy and Renewable Materials, Wetenschapspark 3, B-3590 Diepenbeek, Belgium
| | - Vibhore K. Rastogi
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
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Noonim P, Rajasekaran B, Venkatachalam K. Structural Characterization and Peroxidation Stability of Palm Oil-Based Oleogel Made with Different Concentrations of Carnauba Wax and Processed with Ultrasonication. Gels 2022; 8:gels8120763. [PMID: 36547287 PMCID: PMC9778256 DOI: 10.3390/gels8120763] [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: 10/31/2022] [Revised: 11/20/2022] [Accepted: 11/22/2022] [Indexed: 11/26/2022] Open
Abstract
The effect of ultrasonication (25 kHz for 10 min) on physical, thermal, and structural properties and storage stability of palm oil-based oleogels prepared using different concentrations of carnauba wax (CW) (5% or 10%) were investigated and compared with oleogels prepared with a homogenizer (2000 rpm for 10 min). Overall, this study found that applying an ultrasonication process with higher CW concentration (10%) effectively improved the properties and stability of palm oil-based oleogel (p < 0.05). Oleogels processed with ultrasonication had higher lightness (L*), higher yellowness (b*), and lower redness (a*) than those processed with homogenizer (p < 0.05), irrespective of CW concentrations. However, a higher CW concentration (10%) increased the textural properties of oleogels such as hardness, stickiness, and tackiness as compared to oleogels with a lower CW concentration (5%) (p < 0.05). Thermal properties including melting onset temperature, melting peak temperature, and melting enthalpy were found to be significantly higher in ultrasonication-processed oleogels with high CW concentration (p < 0.05). Furthermore, the microscopic examination of the oleogels exhibited a strong gel network when prepared using a high concentration of CW and processed with ultrasonication. Fourier Transform Infrared (FTIR) spectra of oleogels revealed that strong intra- and intermolecular interactions were formed by hydrogen bonding between CW and palm oil. X-ray diffraction (XRD) showed a smooth and fine structural network of oleogels and proved that ultrasonication increased the structural properties of oleogel. Moreover, oil loss and peroxide value of oleogels were increased during 90 days of storage (p < 0.05). However, oleogels processed with the ultrasonication had reduced oil loss and increased peroxidation stability during storage (p < 0.05). Overall, this study showed that application of ultrasonication with a higher CW concentration could improve properties and storage stability of palm oil-based oleogel.
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Affiliation(s)
- Paramee Noonim
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand
| | - Bharathipriya Rajasekaran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Karthikeyan Venkatachalam
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand
- Correspondence: or
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Assessment of Natural Waxes as Stabilizers in Peanut Butter. Foods 2022; 11:foods11193127. [PMID: 36230203 PMCID: PMC9562660 DOI: 10.3390/foods11193127] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 09/30/2022] [Accepted: 10/03/2022] [Indexed: 11/21/2022] Open
Abstract
Manufacturers add sugar and fully hydrogenated vegetable oils to peanut butter to avoid its oil separation during storage. Unfortunately, hydrogenated oils are significant sources of saturated fats, and reducing their consumption is challenging for food scientists without affecting the desired characteristics of food products. Therefore, in a preliminary study, 1%, 1.5%, and 2% of three natural waxes (rice bran, carnauba, and beeswax) were added to the natural peanut butter to test their efficacy as a stabilizer. Rice bran and carnauba wax added to peanut butter presented a higher elastic modulus (G’) and lower oil separation percentages than beeswax. However, no significant differences were found between the different percentages of waxes. Thus, in the final experiments, 1% of these selected waxes (rice bran and carnauba waxes) were added directly to the roasted ground peanut. Due to the difficulty of adding high melting point waxes to the peanut butter, a second experiment added wax oleogel (rice-bran and carnauba wax) to defatted peanut flour. After four weeks of storage, all of the samples were examined for their texture (TPA) and oil separation. The sample with directly added bran wax had the highest values for spreadability and firmness, and the lowest oil separation, which was 11.94 ± 0.90 N·s−1, 19.60 ± 0.71 N·s−1, and 0.87 ± 0.05%, respectively. In the peanut flour sample, the spreadability, firmness, and separated oil of the rice bran wax oleogel added sample were 46.95 ± 0.99 N·s−1, 66.61 ± 0.93 N, and 1.57 ± 0.07%, respectively. However, the textural properties of the rice bran wax oleogel added sample were close to the commercial peanut butter (natural and creamy). Therefore, the results indicate that the rice bran wax oleogel could be the potential replacement of the fully hydrogenated oil as a stabilizer.
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32
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Huang H, Huang C, Xu C, Liu R. Development and characterization of lotus-leaf-inspired bionic antibacterial adhesion film through beeswax. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100906] [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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Susmita Devi L, Kalita S, Mukherjee A, Kumar S. Carnauba wax-based composite films and coatings: recent advancement in prolonging postharvest shelf-life of fruits and vegetables. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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Noonim P, Rajasekaran B, Venkatachalam K. Effect of Palm Oil-Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles. Gels 2022; 8:gels8080487. [PMID: 36005088 PMCID: PMC9407518 DOI: 10.3390/gels8080487] [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: 07/07/2022] [Revised: 07/23/2022] [Accepted: 07/25/2022] [Indexed: 11/16/2022] Open
Abstract
The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.
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Affiliation(s)
- Paramee Noonim
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Muang, Surat Thani 84000, Thailand
| | - Bharathipriya Rajasekaran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Karthikeyan Venkatachalam
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Muang, Surat Thani 84000, Thailand
- Correspondence: or
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Beck PHB, de Camargo Lima Beluci N, Monteiro ARG, dos Santos Scholz MB, Neto AÁM. Carnauba wax utilization in salt encapsulation: application in bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3307-3311. [PMID: 35872728 PMCID: PMC9304518 DOI: 10.1007/s13197-022-05504-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/07/2022] [Accepted: 05/24/2022] [Indexed: 06/15/2023]
Abstract
The present work aims to develop encapsulated NaCl in carnauba wax for bread application, to reduce the salt utilization and assess its impacts on the rheological dough parameters and saltiness perception. Encapsulated salt was obtained blending salt crystals and molten Carnauba wax. Four different bread formulations were produced: 2.0% non-encapsulated salt; 2.0% Encapsulated Salt; 1.5% Encapsulated Salt; 1.0% Encapsulated Salt. Farinograph and alveograph analyses were performed to assess the dough rheology parameters and sensory analysis was conducted to evaluate saltiness. Encapsulation was effective to control Na+ ions release. They vary from 17 to 32 ppm the dissolution of sodium ions in the non-encapsulated and encapsulated samples, respectively. The alveograph and farinograph analyses showed that the 1.5E bread formulation was the closest to the control sample in rheological properties. Finally, a sensory analysis showed no difference in the saltiness perception between control and 1.5% encapsulated salt (4.65 and 4.69 respectively), indicating that carnauba wax encapsulated salt effectively reduced until 35% of salt the bread without changing the saltiness.
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Affiliation(s)
| | | | | | | | - André Álvares Monge Neto
- Department of Food Engineering, State University of Maringa, Av Colombo, 5790 – bl 13, Maringa, Brazil
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Srivastav AD, Singh V, Singh D, Singh S, Patel SK, Kumar D, Yadav S, Giri BS, Singh D. Nelumbo nucifera leaves as source of water-repellent wax: Extraction through polar and non-polar organic solvents. J INDIAN CHEM SOC 2022. [DOI: 10.1016/j.jics.2022.100632] [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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37
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Mortazavi M, Bains A, Afsah-Hejri L, Ehsani R, LiWang PJ. SARS-CoV-2 pseudotyped virus persists on the surface of multiple produce but can be inactivated with gaseous ozone. Heliyon 2022; 8:e10280. [PMID: 35991981 PMCID: PMC9376980 DOI: 10.1016/j.heliyon.2022.e10280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 04/05/2022] [Accepted: 08/09/2022] [Indexed: 11/27/2022] Open
Abstract
Due to the immense societal and economic impact that the COVID-19 pandemic has caused, limiting the spread of SARS-CoV-2 is one of the most important priorities at this time. The global interconnectedness of the food industry makes it one of the biggest concerns for SARS-CoV-2 outbreaks. Although fomites are currently considered a low-risk route of transmission for SARS-CoV-2, new variants of the virus can potentially alter the transmission dynamics. In this study, we compared the survival rate of pseudotyped SARS-CoV-2 on plastic with some commonly used food samples (i.e., apple, strawberry, grapes, tomato, cucumber, lettuce, parsley, Brazil nut, almond, cashew, and hazelnut). The porosity level and the chemical composition of different food products affect the virus's stability and infectivity. Our results showed that tomato, cucumber, and apple offer a higher survival rate for the pseudotyped viruses. Next, we explored the effectiveness of ozone in deactivating the SARS-CoV-2 pseudotyped virus on the surface of tomato, cucumber, and apple. We found that the virus was effectively inactivated after being exposed to 15 ppm of ozone for 1 h under ambient conditions. SEM imaging revealed that while ozone exposure altered the wax layer on the surface of produce, it did not seem to damage the cells and their biological structures. The results of our study indicate that ozonated air can likely provide a convenient method of effectively disinfecting bulk food shipments that may harbour the SARS-CoV-2 virus.
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Affiliation(s)
- Mehrad Mortazavi
- Department of Mechanical Engineering, University of California, Merced, CA, USA
| | - Arjan Bains
- Department of Chemistry and Biochemistry, University of California, Merced, CA, USA
| | - Leili Afsah-Hejri
- Department of Mechanical Engineering, University of California, Merced, CA, USA
| | - Reza Ehsani
- Department of Mechanical Engineering, University of California, Merced, CA, USA
| | - Patricia J LiWang
- Department of Molecular and Cell Biology, University of California, Merced, CA, USA
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38
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Tang W, Liao L, Xiao Y, Zhai J, Su H, Chen Y, Guo Y. Epicuticular wax of sweet sorghum influenced the microbial community and fermentation quality of silage. Front Microbiol 2022; 13:960857. [PMID: 35966662 PMCID: PMC9372506 DOI: 10.3389/fmicb.2022.960857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Accepted: 07/04/2022] [Indexed: 11/17/2022] Open
Abstract
Epicuticular wax, as secondary metabolites (hydrophobic compounds) covering plant surface, plays important roles in protecting plants from abiotic and biotic stresses. However, whether these compounds will influence fermentation process of silage is still not clear. In this study, two sweet sorghum cultivars with varying epicuticular wax on sheath (bloom), Yajin 2 (YJ, less bloom), and Jintian (JT, dense bloom), were harvested at flowering and maturing stages, and ensiled with or without bloom, aiming to evaluate the effects of bloom on fermentation quality, feed nutrition and microbial community. The bloom was collected manually with de-waxed cotton and extracted with chloroform. The results showed that the bloom reduced the concentrations of water-soluble carbohydrate and crude protein of the two cultivars at both stages, reduced lactic acid (LA) for YJ at both stages and for JT at flowering stage, and increased LA for JT at mature stage. The α-diversity of bacterial communities of the silage fermentation with bloom was significantly lower than that without bloom. Bloom increased the abundance of Lactobacillus, reduced that of Bacillus and Weissella, and significant correlations were observed between fermentative qualities and bacterial abundances. However, decreased diversity of bacterial community and the contents of LA implied that shifts in bacterial community might exert negative effects on silage fermentation. Our results suggest that bloom wax could alter the microbial community composition of ensiled sweet sorghums, which thus influence the fermentation qualities.
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Affiliation(s)
- Wei Tang
- College of Grassland Science, Qingdao Agricultural University, Qingdao, China
| | - Longxing Liao
- College of Agronomy and Biotechnology, Southwest University, Chongqing, China
| | - Yu Xiao
- College of Agronomy and Biotechnology, Southwest University, Chongqing, China
| | - Jianrong Zhai
- College of Animal Science and Technology, Southwest University, Chongqing, China
| | - Hang Su
- College of Animal Science and Technology, Southwest University, Chongqing, China
| | - Yingjie Chen
- College of Animal Science and Technology, Southwest University, Chongqing, China
| | - Yanjun Guo
- College of Grassland Science, Qingdao Agricultural University, Qingdao, China
- *Correspondence: Yanjun Guo,
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Miranda M, Ribeiro MDMM, Spricigo PC, Pilon L, Mitsuyuki MC, Correa DS, Ferreira MD. Carnauba wax nanoemulsion applied as an edible coating on fresh tomato for postharvest quality evaluation. Heliyon 2022; 8:e09803. [PMID: 35800251 PMCID: PMC9254341 DOI: 10.1016/j.heliyon.2022.e09803] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 04/02/2022] [Accepted: 06/22/2022] [Indexed: 12/22/2022] Open
Abstract
Edible coatings to extend the shelf life and preserve the quality of fruit and vegetables are highly demanded nowadays. Recently, plant-based edible coatings have gained importance in the context of sustainability, which in combination with suitable top-down process can render “greener” nanoemulsions with optimized properties. Herein we developed a carnauba wax nanoemulsion (CWN) by using a high-pressure processing to be applied as an edible coating for fruit and vegetables. The as-developed nanoemulsion properties were compared to conventional carnauba wax emulsion (CWM), where CWN showed particle size diameter of 44 nm and narrow distribution, while CWM displayed larger particles and wider size distribution (from 200 to 1700 nm). For assessment of the postharvest quality, cv. ‘Debora’ tomatoes, employed here as a model, were coated with CWN or CWM, at concentrations of 9 and 18%, and then compared to uncoated fruit during storage at 23 °C for 15 days. Evaluation of fruit quality, including sugar, acids, pH, water vapor loss, firmness, gloss, color, ethylene and respiratory activity, were assessed at every 3 days, while sensory test were carried out at the end of storage. Uncoated tomatoes presented the highest water loss values, meanwhile, firmness, ethylene, and respiratory activity were not largely modified by the coatings during storage. Tomatoes coated with the CWN exhibited the highest instrumental gloss and were preferred by consumers in sensory evaluations, indicating the potential of the as-developed carnauba wax green nanoemulsion for postharvest applications.
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Affiliation(s)
- Marcela Miranda
- Embrapa Instrumentação, Rua XV de Novembro, 1452, São Carlos, SP, 13560-970, Brazil
- PPGBiotec, Center for Exact Sciences and Technology, Federal University of São Carlos, São Carlos, SP, CEP 13565-905, Brazil
| | | | - Poliana C. Spricigo
- University of São Paulo - Luiz de Queiroz College of Agriculture, Piracicaba, SP, CEP 13418-900, Brazil
| | - Lucimeire Pilon
- Embrapa Hortaliças, Rodovia BR060, Km 9, Caixa Postal 218, Brasília, DF, 70351-970, Brazil
| | - Milene C. Mitsuyuki
- Embrapa Instrumentação, Rua XV de Novembro, 1452, São Carlos, SP, 13560-970, Brazil
| | - Daniel S. Correa
- Embrapa Instrumentação, Rua XV de Novembro, 1452, São Carlos, SP, 13560-970, Brazil
- PPGBiotec, Center for Exact Sciences and Technology, Federal University of São Carlos, São Carlos, SP, CEP 13565-905, Brazil
- Corresponding author.
| | - Marcos D. Ferreira
- Embrapa Instrumentação, Rua XV de Novembro, 1452, São Carlos, SP, 13560-970, Brazil
- PPGBiotec, Center for Exact Sciences and Technology, Federal University of São Carlos, São Carlos, SP, CEP 13565-905, Brazil
- Corresponding author.
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Qiu H, Qu K, Zhang H, Eun JB. Thermal oxidation stability of different multi-element oleogels via 1H NMR spectroscopy. Food Chem 2022; 394:133492. [PMID: 35759842 DOI: 10.1016/j.foodchem.2022.133492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 06/10/2022] [Accepted: 06/13/2022] [Indexed: 11/04/2022]
Abstract
In this study, 1H nuclear magnetic resonance was used to track the evolution of oxidation products of different multi-element oleogels (DMEOs) during temperature-accelerated oxidative degradation. The nutritional properties of the DMEOs were also indirectly explored. Oleogels prepared using sitosterol/lecithin oleogelator showed higher nutritional properties than those prepared using carnauba wax or ethyl cellulose oleogelators. Only a small amount of primary oxidation product hydroxide, (Z,E)-conjugated dienic systems, and (E,E)-conjugated dienic systems were produced from all oleogels upon accelerated oxidation. Furthermore, no 1H signal peaks of secondary oxidation products, such as aldehydes or ketones, were detected. However, very small amounts of primary alcohols (-CH2OH-), secondary alcohols (-CHOH-), and epoxides were identified. Moreover, resveratrol loading and surfactant addition effectively stabilized the internal structure and unsaturated fatty acid acyl content of the oleogels.
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Affiliation(s)
- Hongtu Qiu
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, South Korea; Department of Food Science and Technology, Yanbian University, Yanji 133002, China
| | - Kexin Qu
- Department of Food Science and Technology, Yanbian University, Yanji 133002, China
| | - Hua Zhang
- Department of Food Science and Technology, Yanbian University, Yanji 133002, China.
| | - Jong-Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju 61186, South Korea.
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41
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Schirmeister CG, Mülhaupt R. Closing the Carbon Loop in the Circular Plastics Economy. Macromol Rapid Commun 2022; 43:e2200247. [PMID: 35635841 DOI: 10.1002/marc.202200247] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/07/2022] [Indexed: 11/06/2022]
Abstract
Today, plastics are ubiquitous in everyday life, problem solvers of modern technologies, and crucial for sustainable development. Yet the surge in global demand for plastics of the growing world population has triggered a tidal wave of plastic debris in the environment. Moving from a linear to a zero-waste and carbon-neutral circular plastic economy is vital for the future of the planet. Taming the plastic waste flood requires closing the carbon loop through plastic reuse, mechanical and molecular recycling, carbon capture, and use of the greenhouse gas carbon dioxide. In the quest for eco-friendly products, plastics do not need to be reinvented but tuned for reuse and recycling. Their full potential must be exploited regarding energy, resource, and eco efficiency, waste prevention, circular economy, climate change mitigation, and lowering environmental pollution. Biodegradation holds promise for composting and bio-feedstock recovery, but it is neither the Holy Grail of circular plastics economy nor a panacea for plastic littering. As an alternative to mechanical downcycling, molecular recycling enables both closed-loop recovery of virgin plastics and open-loop valorization, producing hydrogen, fuels, refinery feeds, lubricants, chemicals, and carbonaceous materials. Closing the carbon loop does not create a Perpetuum Mobile and requires renewable energy to achieve sustainability. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Carl G Schirmeister
- Freiburg Materials Research Center and Institute for Macromolecular Chemistry, University of Freiburg, Stefan-Meier-Str. 31, D-79104, Freiburg, Germany
| | - Rolf Mülhaupt
- Sustainability Center, University of Freiburg, Ecker-Str. 4, D-79104, Freiburg, Germany
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Improvement of Oil and Water Barrier Properties of Food Packaging Paper by Coating with Microcrystalline Wax Emulsion. Polymers (Basel) 2022; 14:polym14091786. [PMID: 35566955 PMCID: PMC9099909 DOI: 10.3390/polym14091786] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 11/21/2022] Open
Abstract
Studies have shown that fluorinated oil repellents are potentially harmful to humans and the environment, and therefore, the development of non-toxic, green, and environmentally friendly oil repellents has become inevitable. Microcrystalline wax is a branched saturated alkane with a molecular weight of 580–700 Da, which has a lower surface tension than edible oil. Herein, microcrystalline wax emulsion (fluorine-free oil repellent) was prepared by mechanical stirring–homogenization, the effects of emulsifier ratio and dosage on the emulsion performance were systematically investigated, and the resultant stable microcrystalline wax emulsions were applied to the paper surface to explore the oil and water resistance and water vapor barrier performance. The results showed that stabilized microcrystalline wax emulsion was obtained at the emulsifier Span-80/Tween-80 ratio of 5:5, and the emulsifier dosage was 20% (relative to the microcrystalline wax). When 6 g/m2 of microcrystalline wax was applied to the surface of starch pretreated paper, the kit rating value of the paper was high, at up to 10/12, the Cobb60 value decreased to 12.5 g/m2, the overall migration of paper was less than 10 mg/dm2, and the water vapor permeability was reduced by 81.9%, which met the requirements of oil and water resistance performance of food packaging paper.
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43
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Thakur D, Singh A, Prabhakar PK, Meghwal M, Upadhyay A. Optimization and characterization of soybean oil-carnauba wax oleogel. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113108] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Lipsticks History, Formulations, and Production: A Narrative Review. COSMETICS 2022. [DOI: 10.3390/cosmetics9010025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022] Open
Abstract
A considerable amount of literature has been published on several aspects of lipsticks production. To date, there is no collation of studies related to lipsticks production that has been published. This review was conducted to examine information about the history of lipsticks; ingredients used in the preparation of lipsticks, focusing on the natural and chemical ingredients; methods of preparation for the lipsticks; and the characterization of the lipsticks. A literature search for English language articles was conducted by searching electronic databases including Web of Science, Scopus, PubMed, and Google Scholar. Overall, the evidence indicates that lipsticks have been used since ancient times and are among the highest demand cosmetics. The findings of this review summarize those of earlier studies that explained the use of different types of ingredients in the manufacturing processes of lipsticks. It highlights the importance of using green technology and ingredients to fabricate lipsticks to avoid potential side effects such as skin irritation and allergy reaction.
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45
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Iyisan B, Simon J, Avlasevich Y, Baluschev S, Mailaender V, Landfester K. Antibody-Functionalized Carnauba Wax Nanoparticles to Target Breast Cancer Cells. ACS APPLIED BIO MATERIALS 2022; 5:622-629. [PMID: 35014837 PMCID: PMC8864612 DOI: 10.1021/acsabm.1c01090] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
![]()
Development of safer
nanomedicines for drug delivery applications
requires immense efforts to improve clinical outcomes. Targeting a
specific cell, biocompatibility and biodegradability are vital properties
of a nanoparticle to fulfill the safety criteria in medical applications.
Herein, we fabricate antibody-functionalized carnauba wax nanoparticles
encapsulated a hydrophobic drug mimetic, which is potentially interesting
for clinical use due to the inert and nontoxic properties of natural
waxes. The nanoparticles are synthesized applying miniemulsion methods
by solidifying molten wax droplets and further evaporating the solvent
from the dispersion. The pH-selective adsorption of antibodies (IgG1,
immunoglobulin G1, and CD340, an antihuman HER2 antibody) onto the
nanoparticle surface is performed for practical and effective functionalization,
which assists to overcome the complexity in chemical modification
of carnauba wax. The adsorption behavior of the antibodies is studied
using isothermal titration calorimetry (ITC), which gives thermodynamic
parameters including the enthalpy, association constant, and stoichiometry
of the functionalization process. Both antibodies exhibit strong binding
at pH 2.7. The CD340-decorated wax nanoparticles show specific cell
interaction toward BT474 breast cancer cells and retain the targeting
function even after 6 months of storage period.
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Affiliation(s)
- Banu Iyisan
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.,Institute of Biomedical Engineering, Boğaziçi University, 34684 Çengelköy, Istanbul, Turkey
| | - Johanna Simon
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.,Dermatology Clinic, University Medical Center of the Johannes Gutenberg-University Mainz, Langenbeckstraße 1, 55131 Mainz, Germany
| | - Yuri Avlasevich
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany
| | - Stanislav Baluschev
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.,Faculty of Physics, University of Sofia "Saint Kliment Ohridski", James Bourchier 5, 1164 Sofia, Bulgaria
| | - Volker Mailaender
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany.,Dermatology Clinic, University Medical Center of the Johannes Gutenberg-University Mainz, Langenbeckstraße 1, 55131 Mainz, Germany
| | - Katharina Landfester
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany
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46
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Xia T, Wei Z, Xue C. Impact of composite gelators on physicochemical properties of oleogels and astaxanthin delivery of oleogel-based nanoemulsions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112454] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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47
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Lactoferrin particles assembled via transglutaminase-induced crosslinking: Utilization in oleogel-based Pickering emulsions with improved curcumin bioaccessibility. Food Chem 2021; 374:131779. [PMID: 34896951 DOI: 10.1016/j.foodchem.2021.131779] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 11/30/2021] [Accepted: 12/02/2021] [Indexed: 11/22/2022]
Abstract
In this study, the optimal environmental condition for preparation of lactoferrin particles assembled via transglutaminase-induced crosslinking (TG-LF particles) was pH 8, 100 U/g of TG concentration, 50 °C and 2 h of crosslinking time. Contact angle of TG-LF particles was 79°. Then, corn oil-based oleogels were prepared with carnauba wax (CW), behenyl alcohol (BA) and CW-BA mixture at 1:4 ratio (MT). To investigate the effect of oleogels on oleogel-based Pickering emulsions, oleogel-based Pickering emulsions were prepared by a two-step method using different oleogels as the oil phase and the TG-LF particles as the emulsifier. In vitro digestion study revealed that CW oleogel-based Pickering emulsion had the highest lipolysis rate and curcumin bioaccessibility. This study demonstrated that TG-LF particle-stabilized oleogel-based Pickering emulsions had good performance in curcumin delivery, which provided a new idea for the preparation of Pickering emulsifier and enriched the knowledge in the field of oleogel-based Pickering emulsion.
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48
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Saeed M, Azam M, Saeed F, Arshad U, Afzaal M, Bader Ul Ain H, Ashraf J, Nasir Z. Development of antifungal edible coating for strawberry using fruit waste. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15956] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Muhammad Saeed
- National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
| | - Muhammad Azam
- National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
- Riphah College of Rehabilitation and Allied Health SciencesRiphah International University Faisalabad Pakistan
| | - Farhan Saeed
- Institute of Home and Food Science Government College University Faisalabad Pakistan
| | - Umair Arshad
- Institute of Home and Food Science Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Institute of Home and Food Science Government College University Faisalabad Pakistan
| | - Huma Bader Ul Ain
- Institute of Diet and Nutritional Sciences University of Lahore Lahore Pakistan
| | - Jahanzaib Ashraf
- National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
| | - Zamara Nasir
- National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
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49
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Singh R, Singh V. Integrated Biorefinery for Valorization of Engineered Bioenergy Crops—A Review. Ind Biotechnol (New Rochelle N Y) 2021. [DOI: 10.1089/ind.2021.0020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Affiliation(s)
- Ramkrishna Singh
- Center for Advanced Bioenergy and Bioproducts Innovation (CABBI) and Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, USA
| | - Vijay Singh
- Center for Advanced Bioenergy and Bioproducts Innovation (CABBI) and Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, USA
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50
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