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Xie D, Ma H, Xie Q, Guo J, Liu G, Zhang B, Li X, Zhang Q, Cao Q, Li X, Ma F, Li Y, Guo M, Yin J. Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation. Compr Rev Food Sci Food Saf 2024; 23:e13334. [PMID: 38563107 DOI: 10.1111/1541-4337.13334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 01/14/2024] [Accepted: 03/10/2024] [Indexed: 04/04/2024]
Abstract
Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing these wastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging. Though research on this is booming, its material selectivity, effectiveness, and commercial viability require further analysis. This paper categorizes FWBP and explores their potential for producing packaging from both animal and plant perspectives. In addition, the preparation/fabrication methods of these films/coatings have also been summarized comprehensively, focusing on the advantages and disadvantages of these methods and their commercial adaptability. Finally, the functions of these films/coatings and their ultimate performance in protecting food (meat, dairy products, fruits, and vegetables) are also reviewed systematically. FWBP provide a variety of methods for the application of edible films, including being made into coatings, films, and fibers for food preservation, or extracting active substances directly or indirectly from them (in the form of encapsulation) and adding them to packaging to endow them with functions such as barrier, antibacterial, antioxidant, and pH response. In addition, the casting method is the most commonly used method for producing edible films, but more film production methods (extrusion, electrospinning, 3D printing) need to be tried to make up for the shortcomings of the current methods. Finally, researchers need to conduct more in-depth research on various active compounds from FWBP to achieve better application effects and commercial adaptability.
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Affiliation(s)
- Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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Dai L, Wang X, Mao X, He L, Li C, Zhang J, Chen Y. Recent advances in starch-based coatings for the postharvest preservation of fruits and vegetables. Carbohydr Polym 2024; 328:121736. [PMID: 38220350 DOI: 10.1016/j.carbpol.2023.121736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 12/21/2023] [Accepted: 12/22/2023] [Indexed: 01/16/2024]
Abstract
Efficient and low-cost postharvest preservation of fruits and vegetables has always been one of the urgent problems to be solved in the food field. Due to the wide sources, good environmental and human safety, and high biodegradability, starch-based coating preservation method has great application prospects in the postharvest preservation of fruits and vegetables. However, starch materials also have the disadvantages of poor mechanical properties and easy water absorption performance, which makes it difficult to fully meet the requirements in practical production. Therefore, starch is often used in combination with other components to form composite materials. This paper began with an introduction to the preservation principles of edible starch-based coatings, including inherent properties and extra functional properties. Besides, the preservation principles of edible coatings and the recent advances in the field of fruit and vegetable preservation were also comprehensively reviewed, focusing on the preparation and application of starch-based coatings. The information will contribute to the further development of starch-based coatings to improve the postharvest preservation effect of fruits and vegetables.
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Affiliation(s)
- Limin Dai
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Xiuzhuang Wang
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Xiayu Mao
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Linyu He
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Changwei Li
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Jun Zhang
- School of Mechanical and Electrical Engineering, Jiaxing Nanhu University, Jiaxing 314001, Zhejiang, China
| | - Yuan Chen
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China.
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Palanisamy S, Selvaraju GD, Selvakesavan RK, Venkatachalam S, Bharathi D, Lee J. Unlocking sustainable solutions: Nanocellulose innovations for enhancing the shelf life of fruits and vegetables - A comprehensive review. Int J Biol Macromol 2024; 261:129592. [PMID: 38272412 DOI: 10.1016/j.ijbiomac.2024.129592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 01/11/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024]
Abstract
Regarding food security and waste reduction, preserving fruits and vegetables is a vital problem. This comprehensive study examines the innovative potential of coatings and packaging made of nanocellulose to extend the shelf life of perishable foods. The distinctive merits of nanocellulose, which is prepared from renewable sources, include exceptional gas barrier performance, moisture retention, and antibacterial activity. As a result of these merits, it is a good option for reducing food spoilage factors such as oxidation, desiccation, and microbiological contamination. Nanocellulose not only enhances food preservation but also complies with industry-wide environmental objectives. This review explores the many facets of nanocellulose technology, from its essential characteristics to its use in the preservation of fruits and vegetables. Furthermore, it deals with vital issues including scalability, cost-effectiveness, and regulatory constraints. While the use of nanocellulose in food preservation offers fascinating potential, it also wants to be cautiously careful to assure affordability, effectiveness, and safety. To fully use the potential of nanocellulose and advance the sustainability plan in the food business, collaboration between scientists, regulatory bodies, and industry stakeholders is important as we stand on the cusp of a revolutionary era in food preservation.
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Affiliation(s)
- Senthilkumar Palanisamy
- School of Biotechnology, Dr. G R Damodaran College of Science, Coimbatore, Tamilnadu, India.
| | - Gayathri Devi Selvaraju
- Department of Biotechnology, KIT - Kalaignarkarunanidhi Institute of Technology, Coimbatore, Tamil Nadu, India
| | | | | | - Devaraj Bharathi
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan 38541, Republic of Korea.
| | - Jintae Lee
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan 38541, Republic of Korea
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4
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Liu F, Ren J, Yang Q, Zhang Q, Zhang Y, Xiao X, Cao Y. Improving water resistance and mechanical properties of starch-based films by incorporating microcrystalline cellulose in a dynamic network structure. Int J Biol Macromol 2024; 260:129404. [PMID: 38224807 DOI: 10.1016/j.ijbiomac.2024.129404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/28/2023] [Accepted: 01/09/2024] [Indexed: 01/17/2024]
Abstract
The widespread use of starch-based films is hindered by inadequate tensile strength and high water sensitivity. To address these limitations, a novel starch film with a dynamic network structure was produced via the dehydration-condensation reaction of N, N'-methylene diacrylamide (MBA) and microcrystalline cellulose (MCC). The improvement in mechanical properties was enhanced by the incorporation of MCC, which was achieved through intermolecular hydrogen bonding and chemical crosslinking. To verify the interactions among MCC, MBA, and starch, x-ray photoelectron spectroscopy (XPS), fourier transform infrared spectroscopy (FTIR), and x-ray diffraction (XRD) were conducted. The results established the predicted interactions. The dynamic network structure of the film reduced the water absorption capacity (WAC) of starch and MCC hydroxyl groups, as confirmed by differential scanning calorimeter (DSC) and dynamic mechanical thermal analysis (DMTA). These analyses showed a restriction in the mobility of starch chains, resulting in a higher glass transition temperature (Tg) of 69.26 °C. The modified starch films exhibited excellent potential for packaging applications, demonstrating a higher contact angle (CA) of 89.63°, the lowest WAC of 4.73 g/g, and the lowest water vapor transmission rate (WVTR) of 13.13 g/m2/d, along with improved mechanical properties and identical light transmittance compared to pure starch films.
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Affiliation(s)
- Fengsong Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jiahao Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qiyue Yang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qi Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yue Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Xinglong Xiao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; The College of Life and Geographic Sciences, Kashgar University, Kashi 844000, China.
| | - Yifang Cao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Janowicz M, Galus S, Szulc K, Ciurzyńska A, Nowacka M. Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films. MATERIALS (BASEL, SWITZERLAND) 2024; 17:937. [PMID: 38399189 PMCID: PMC10890505 DOI: 10.3390/ma17040937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 02/08/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024]
Abstract
To optimize the functional properties of edible films or coatings, mixtures of several ingredients are used, including food processing by-products. In this way, pectin from fruit pomace, whey proteins from whey as a by-product of rennet cheese production, and gelatin from by-products of the processing of slaughtered animals can be obtained. The aim and scope of the investigation were to verify the hypothesis of the research, which assumes that the addition of beef broth to edible gelatin films will affect the gelation processes of the tested film-forming solutions and will allow for the modification of the edible properties of the films obtained based on these solutions. Measurements were carried out to determine the visual parameters, mechanical strengths, surface and cross-sectional structures, FTIR spectra, thermal degradation rates, and hydrophilicities of the prepared gelatin films. The water content, water vapor permeability, and course of water vapor sorption isotherms of the films were also examined, as well as the course of the gelation process for film-forming solutions. The addition of broth to film-forming solutions was found to increase their opacity and color saturation, especially for the ones that were yellow. The films with the addition of broth were more uneven on the surface and more resistant to stretching, and in the case of the selected types of gelatins, they also formed a more stable gel. The broth increased the hydrophilicity and permeability of the water vapor and reduced the water content of the films. The addition of broth enables the practical use of edible films, but it is necessary to modify some features.
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Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (K.S.); (A.C.)
| | | | | | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (K.S.); (A.C.)
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6
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Long J, Zhang W, Zhao M, Ruan CQ. The reduce of water vapor permeability of polysaccharide-based films in food packaging: A comprehensive review. Carbohydr Polym 2023; 321:121267. [PMID: 37739519 DOI: 10.1016/j.carbpol.2023.121267] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 09/24/2023]
Abstract
Polysaccharide-based films are favored in the food packaging industry because of their advantages of green and safe characters, as well as natural degradability, but due to the structural defects of polysaccharides, they also have the disadvantages of high water vapor permeability (WVP), which greatly limits their application in the food packaging industry. To break the limitation, numerous methods, e.g., physical and/or chemical methods, have been employed. This review mainly elaborates the up-to-date research status of the application of polysaccharide-based films (PBFs) in food packaging area, including various films from cellulose and its derivatives, starch, chitosan, pectin, alginate, pullulan and so on, while the methods of reducing the WVP of PBFs, mainly divided into physical and chemical methods, are summarized, as well as the discussions about the existing problems and development trends of PBFs. In the end, suggestions about the future development of WVP of PBFs are presented.
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Affiliation(s)
- Jiyang Long
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Wenyu Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Minzi Zhao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Chang-Qing Ruan
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, China.
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7
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Manikandan V, Min SC. Roles of polysaccharides-based nanomaterials in food preservation and extension of shelf-life of food products: A review. Int J Biol Macromol 2023; 252:126381. [PMID: 37595723 DOI: 10.1016/j.ijbiomac.2023.126381] [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: 04/07/2023] [Revised: 08/09/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
Abstract
In food production sectors, food spoilage and contamination are major issues that threaten and negatively influence food standards and safety. Several physical, chemical, and biological methods are used to extend the shelf-life of food products, but they have their limitations. Henceforth, researchers and scientists resort to novel methods to resolve these existing issues. Nanomaterials-based extension of food shelf life has broad scope rendering a broad spectrum of activity including high antioxidant and antimicrobial activity. Numerous research investigations have been made to identify the possible roles of nanoparticles in food preservation. A wide range of nanomaterials via different approaches is ultimately applied for food preservation. Among them, chemically synthesized methods have several limitations, unlike biological synthesis. However, biological synthesis protocols are quite expensive and laborious. Predominant studies demonstrated that nanoparticles can protect fruits and vegetables by preventing microbial contamination. Though several nanomaterials designated for food preservation are available, detailed knowledge of the mechanism remains unclear. Hence, this review aims to highlight the various nanomaterials and their roles in increasing the shelf life of food products. Adding to the novel market trends, nano-packaging will open new frontiers and prospects for ensuring food safety and quality.
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Affiliation(s)
- Velu Manikandan
- Department of Food Science and Technology, Seoul Women's University, 621, Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea
| | - Sea C Min
- Department of Food Science and Technology, Seoul Women's University, 621, Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea.
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Chettri S, Sharma N, Mohite AM. Edible coatings and films for shelf-life extension of fruit and vegetables. BIOMATERIALS ADVANCES 2023; 154:213632. [PMID: 37742558 DOI: 10.1016/j.bioadv.2023.213632] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 09/02/2023] [Accepted: 09/18/2023] [Indexed: 09/26/2023]
Abstract
The execution of the edible coatings and films for food preservation; vegetables, fruits, meat, and dry fruits has been ladened in history. The study of literature portrays enough pieces of evidence dating back from centuries of coatings or films being utilized for the conservation of numerous fruits and vegetables to stretch their average shelf-life. The mechanism that remains operative in extending the shelf-life of fruits and vegetables beyond the normal shelf-life is the controlled entry and exit of moisture and gases. The non- biodegradable packaging which is also non-sustainable can be substituted with compostable and edible coatings and films made up of natural biopolymers. Therefore, keeping in mind the environment and consumer safety, a score of research has been going on from former decades for the development of edible coatings and films with efficient shelf life-extending qualities. The films composed of proteins exhibit a good mechanical strength while the polysaccharide composed films and coatings show efficient gas blocking qualities, however, both lack moisture shielding attributes. These shortcomings can be fixed by combining them with lipids and or some appropriate hydrocolloids. The edible coatings and films have been integrated with various food products; however, they haven't been completely successful in substitution of the total fraction of their non-edible counterparts. The implementation of edible coatings and films have shown to serve an immense value in extending the shelf-life of fruits and vegetables along with being a sustainable and eco-friendly approach for food packaging.
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Affiliation(s)
- Shristy Chettri
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Neha Sharma
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Ashish M Mohite
- Amity Institute of Food Technology, Amity University, Noida, U.P., India.
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Li C, Guo Y, Chen M, Wang S, Gong H, Zuo J, Zhang J, Dai L. Recent preparation, modification and application progress of starch nanocrystals: A review. Int J Biol Macromol 2023; 250:126122. [PMID: 37541469 DOI: 10.1016/j.ijbiomac.2023.126122] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 07/28/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
Due to the advantages of wide sources, high biocompatibility and favorable biodegradability, starch nanocrystals (SNCs) have gradually attracted attention and have bright development prospects in food, agriculture, materials, medicine and other fields. However, the traditional preparation method of SNCs is time-consuming and inefficient, and the physicochemical properties cannot fully meet the needs of multiple applications. Fortunately, the unique onion-like structure of starch granules and the large number of hydroxyl groups present on the surface entitle SNCs to efficient preparation and modification. This paper comprehensively reviewed the improvement methods of SNCs preparation process in recent years, and the advantages and disadvantages of the two improvement strategies were compared. Besides, the importance of introducing different pretreatment methods into the SNCs preparation process was emphasized. It also focused on the different modification treatment and application progress of SNCs, especially in the starch-based surface coating of fruits and vegetables. The information will contribute to further improve the preparation efficiency and physicochemical properties of SNCs, and ultimately expand the application field.
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Affiliation(s)
- Changwei Li
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Yifan Guo
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Min Chen
- Ningbo Fotile Kitchen Ware Company, Ningbo 315336, Zhejiang, China
| | - Shuhan Wang
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Hongtong Gong
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Jingmin Zuo
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Jun Zhang
- School of Mechanical and Electrical Engineering, Jiaxing Nanhu University, Jiaxing 314001, Zhejiang, China
| | - Limin Dai
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China.
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Das S, Chaudhari AK, Singh VK, Dwivedy AK, Dubey NK. Chitosan based encapsulation of Valeriana officinalis essential oil as edible coating for inhibition of fungi and aflatoxin B 1 contamination, nutritional quality improvement, and shelf life extension of Citrus sinensis fruits. Int J Biol Macromol 2023; 233:123565. [PMID: 36740131 DOI: 10.1016/j.ijbiomac.2023.123565] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/05/2023]
Abstract
In this study, a novel chitosan nanoemulsion coating embedded with Valeriana officinalis essential oil (Ne-VOEO) was synthesized in order to improve the postharvest quality of Citrus sinensis fruits against infesting fungi, and aflatoxin B1 (AFB1) mediated nutritional deterioration. The developed nanoemulsion was characterized through SEM, FTIR, XRD, and DLS analyses. The nanoemulsion showed controlled delivery of VOEO responsible for effective inhibition of Aspergillus flavus, A. niger, A. versicolor, Penicillium italicum, and Fusarium oxysporum growth at 6.5, 5.0, 4.0, 5.5, and 3.5 μL/mL, respectively and AFB1 production at 5.0 μL/mL. The biochemical and molecular mechanism of aflatoxigenic A. flavus inhibition, and AFB1 diminution was associated with impairment in ergosterol biosynthesis, methylglyoxal production, and stereo-spatial binding of valerianol in the cavity of Ver-1 protein. During in vivo investigation, Ne-VOEO coating potentially restrained the weight loss, and respiratory rate of C. sinensis fruits with delayed degradation of soluble solids, titrable acidity, pH, and phenolic contents along with maintenance of SOD, CAT, APX activities (p < 0.05) and sensory attributes under specific storage conditions. Based on overall findings, Ne-VOEO nanoemulsion could be recommended as green, and smart antifungal coating agent in prolonging the shelf-life of stored fruits with enhanced AFB1 mitigation.
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Affiliation(s)
- Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, 713104, West Bengal, India.
| | - Anand Kumar Chaudhari
- Department of Botany, Government Girls' P.G. College, Ghazipur 233001, Uttar Pradesh, India
| | - Vipin Kumar Singh
- Department of Botany, K. S. Saket P. G. College, Ayodhya 224123, Uttar Pradesh, India
| | - Abhishek Kumar Dwivedy
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
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Cruz-Monterrosa RG, Rayas-Amor AA, González-Reza RM, Zambrano-Zaragoza ML, Aguilar-Toalá JE, Liceaga AM. Application of Polysaccharide-Based Edible Coatings on Fruits and Vegetables: Improvement of Food Quality and Bioactivities. POLYSACCHARIDES 2023. [DOI: 10.3390/polysaccharides4020008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023] Open
Abstract
Most foods derived from plant origin are very nutritious but highly perishable products. Nowadays, the food industry is focusing on the development of efficient preservation strategies as viable alternatives to traditional packaging and chemical treatments. Hence, polysaccharide-based edible coatings have been proposed because of their properties of controlled release of food additives and the protection of sensitive compounds in coated foods. Thus, this technology has allowed for improving the quality parameters and extends the shelf life of fruits and vegetables through positive effects on enzyme activities, physicochemical characteristics (e.g., color, pH, firmness, weight, soluble solids), microbial load, and nutritional and sensory properties of coated foods. Additionally, some bioactive compounds have been incorporated into polysaccharide-based edible coatings, showing remarkable antioxidant and antimicrobial properties. Thus, polysaccharide-based edible coatings incorporated with bioactive compounds can be used not only as an efficient preservation strategy but also may play a vital role in human health when consumed with the food. The main objective of this review is to provide a comprehensive overview of materials commonly used in the preparation of polysaccharide-based edible coatings, including the main bioactive compounds that can be incorporated into edible coatings, which have shown specific bioactivities.
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Marta H, Rizki DI, Mardawati E, Djali M, Mohammad M, Cahyana Y. Starch Nanoparticles: Preparation, Properties and Applications. Polymers (Basel) 2023; 15:polym15051167. [PMID: 36904409 PMCID: PMC10007494 DOI: 10.3390/polym15051167] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/11/2023] [Accepted: 02/24/2023] [Indexed: 03/02/2023] Open
Abstract
Starch as a natural polymer is abundant and widely used in various industries around the world. In general, the preparation methods for starch nanoparticles (SNPs) can be classified into 'top-down' and 'bottom-up' methods. SNPs can be produced in smaller sizes and used to improve the functional properties of starch. Thus, they are considered for the various opportunities to improve the quality of product development with starch. This literature study presents information and reviews regarding SNPs, their general preparation methods, characteristics of the resulting SNPs and their applications, especially in food systems, such as Pickering emulsion, bioplastic filler, antimicrobial agent, fat replacer and encapsulating agent. The aspects related to the properties of SNPs and information on the extent of their utilisation are reviewed in this study. The findings can be utilised and encouraged by other researchers to develop and expand the applications of SNPs.
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Affiliation(s)
- Herlina Marta
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Correspondence:
| | - Dina Intan Rizki
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Efri Mardawati
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Department of Agroindustrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Mohamad Djali
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Masita Mohammad
- Solar Energy Research Institute (SERI), Universitas Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Yana Cahyana
- Department of Food Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
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13
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Marta H, Wijaya C, Sukri N, Cahyana Y, Mohammad M. A Comprehensive Study on Starch Nanoparticle Potential as a Reinforcing Material in Bioplastic. Polymers (Basel) 2022; 14:polym14224875. [PMID: 36433002 PMCID: PMC9693780 DOI: 10.3390/polym14224875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/06/2022] [Accepted: 11/08/2022] [Indexed: 11/15/2022] Open
Abstract
Starch can be found in the stems, roots, fruits, and seeds of plants such as sweet potato, cassava, corn, potato, and many more. In addition to its original form, starch can be modified by reducing its size. Starch nanoparticles have a small size and large active surface area, making them suitable for use as fillers or as a reinforcing material in bioplastics. The aim of reinforcing material is to improve the characteristics of bioplastics. This literature study aims to provide in-depth information on the potential use of starch nanoparticles as a reinforcing material in bioplastic packaging. This study also reviews starch size reduction methods including acid hydrolysis, nanoprecipitation, milling, and others; characteristics of the nano-starch particle; and methods to produce bioplastic and its characteristics. The use of starch nanoparticles as a reinforcing material can increase tensile strength, reduce water vapor and oxygen permeability, and increase the biodegradability of bioplastics. However, the use of starch nanoparticles as a reinforcing material for bioplastic packaging still encounters obstacles in its commercialization efforts, due to high production costs and ineffectiveness.
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Affiliation(s)
- Herlina Marta
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
- Correspondence:
| | - Claudia Wijaya
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Nandi Sukri
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Yana Cahyana
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Masita Mohammad
- Solar Energy Research Institute, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
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14
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Wu J, Zhang L, Fan K. Recent advances in polysaccharide-based edible coatings for preservation of fruits and vegetables: A review. Crit Rev Food Sci Nutr 2022; 64:3823-3838. [PMID: 36263979 DOI: 10.1080/10408398.2022.2136136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Harvested fruits and vegetables are prone to decay and quality deterioration during storage. Although traditional packaging and chemical treatments are effective, they are harmful to the environment and human health. Hence, higher requirements for food preservation technology are increasingly proposed. Nontoxic, renewable, degradable, and edible packaging for fruits and vegetables has become a research hotspot in recent years. Chitosan, alginate, cellulose, pectin, starch, and other polysaccharides as coating materials have been widely used. Compared with traditional plastic packaging and chemical treatment, these coatings exhibited a better preservation effect and higher safety. In this paper, the preservation mechanism of fruits and vegetables by edible coatings treatment was described, and the research on edible coatings used in fruits and vegetables was summarized. The effects polysaccharide-based edible coatings on physicochemical quality and antimicrobial effect of fruits and vegetables were reviewed.
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Affiliation(s)
- Jiaxin Wu
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
| | - Liang Zhang
- Yichang Anji Agriculture Co., Ltd, Zhijiang, Hubei, China
| | - Kai Fan
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
- Institute of Food Science and Technology, Yangtze University, Jingzhou, Hubei, China
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15
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Abotbina W, Sapuan SM, Ilyas RA, Sultan MTH, Alkbir MFM, Sulaiman S, Harussani MM, Bayraktar E. Recent Developments in Cassava ( Manihot esculenta) Based Biocomposites and Their Potential Industrial Applications: A Comprehensive Review. MATERIALS (BASEL, SWITZERLAND) 2022; 15:6992. [PMID: 36234333 PMCID: PMC9571773 DOI: 10.3390/ma15196992] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/18/2022] [Accepted: 09/30/2022] [Indexed: 06/16/2023]
Abstract
The rapid use of petroleum resources coupled with increased awareness of global environmental problems associated with the use of petroleum-based plastics is a major driving force in the acceptance of natural fibers and biopolymers as green materials. Because of their environmentally friendly and sustainable nature, natural fibers and biopolymers have gained significant attention from scientists and industries. Cassava (Manihot esculenta) is a plant that has various purposes for use. It is the primary source of food in many countries and is also used in the production of biocomposites, biopolymers, and biofibers. Starch from cassava can be plasticized, reinforced with fibers, or blended with other polymers to strengthen their properties. Besides that, it is currently used as a raw material for bioethanol and renewable energy production. This comprehensive review paper explains the latest developments in bioethanol compounds from cassava and gives a detailed report on macro and nano-sized cassava fibers and starch, and their fabrication as blend polymers, biocomposites, and hybrid composites. The review also highlights the potential utilization of cassava fibers and biopolymers for industrial applications such as food, bioenergy, packaging, automotive, and others.
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Affiliation(s)
- Walid Abotbina
- Advanced Engineering Materials and Composites Research Centre, Department of Mechanical and Manufacturing Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - S. M. Sapuan
- Advanced Engineering Materials and Composites Research Centre, Department of Mechanical and Manufacturing Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - R. A. Ilyas
- Sustainable Waste Management Research Group (SWAM), School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
- Centre for Advanced Composite Materials (CACM), Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
- Laboratory of Biocomposite Technology, Institute of Tropical Forest and Forest Products, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - M. T. H. Sultan
- Department of Aerospace Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - M. F. M. Alkbir
- Advanced Facilities Engineering Technology Research Cluster, Malaysian Institute of Industrial Technology (MITEC), University Kuala Lumpur, Persiaran Sinaran Ilmu, Bandar Seri Alam, Masai 81750, Johor, Malaysia
- Facilities Maintenance Engineering Section, Malaysian Institute of Industrial Technology (MITEC), Universitiy Kuala Lumpur, Johor Bahru 81750, Johor, Malaysia
| | - S. Sulaiman
- Advanced Engineering Materials and Composites Research Centre, Department of Mechanical and Manufacturing Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - M. M. Harussani
- Energy Science and Engineering, Department of Transdisciplinary Science and Engineering, School of Environment and Society, Tokyo Institute of Technology, Meguro 152-8552, Tokyo, Japan
| | - Emin Bayraktar
- School of Mechanical and Manufacturing Engineering, ISAE-SUPMECA Institute of Mechanics of Paris, 93400 Saint-Ouen, France
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16
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Improved Stability of Blue Colour of Anthocyanins from Lycium ruthenicum Murr. Based on Copigmentation. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27186089. [PMID: 36144823 PMCID: PMC9502443 DOI: 10.3390/molecules27186089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/17/2022]
Abstract
Natural blue food colourant is rare. The aim of this work was to screen compounds from the common copigments that could improve the blue tones of anthocyanins (ACNs) and to investigate the effect of different copigments on the colour stability of anthocyanins in neutral species. International Commission on Illumination (CIE) colour space, UV, IR, NMR, atomic force microscopy (AFM) and computational chemistry methods were utilised to evaluate ACNs from Lycium ruthenicum Murr. (LR), which is complexed with food additives and biological agents. The results indicate that Pro-Xylane (PX), Ectoin (ECT) and dipotassium glycyrrhizinate (DG) enhance the blue colour of the ACNs. ACNs-PX presents a colour close to Oxford Blue and has a surface height of 2.13 ± 0.14 nm and slightly improved stability. The half-life of ACNs-DG is improved 24.5-fold and had the highest complexation energy (-50.63/49.15) kcal/mol, indicating hydrogen bonds and π-π stacking forces enhance stability. These findings offer a new perspective for anthocyanin utilisation as a blue colourant and contribute to the large-scale application of LR.
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17
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Recent innovations in bionanocomposites-based food packaging films – A comprehensive review. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100877] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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18
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Sustainability in food-waste reduction biotechnology: a critical review. Curr Opin Biotechnol 2022; 77:102781. [PMID: 36029714 DOI: 10.1016/j.copbio.2022.102781] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/20/2022] [Accepted: 07/26/2022] [Indexed: 11/22/2022]
Abstract
Reduction of the $2.625 trillion USD global food-waste problem is a critical goal in combatting climate change and world hunger. However, the outcome analysis of theoretically 'sustainable' individual biotechnological approaches to food-waste reduction is neglected. This critical review applies the principles of the circular economy to the broader context of biotechnology innovations for food-waste reduction. The evaluation of sustainability and relationship to the food-waste management hierarchy are discussed with relevance to recent innovations in biotransformation of food waste and food-waste prevention. Comparison of these innovation categories reveals the challenges of impact at scale for food-waste reduction biotechnology, particularly in food-waste prevention technologies having low technology-readiness levels, and points to illustrative examples of efforts to meet and overcome these challenges.
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19
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Bio-based polymer films with potential for packaging applications: a systematic review of the main types tested on food. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04332-w] [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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20
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Enhancing the functionality of cross-linked chitosan coating on vibration damaged Nanguo pears. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Wu W, Liu L, Goksen G, Demir D, Shao P. Multidimensional (0D-3D) nanofillers: fascinating materials in the field of bio-based food active packaging. Food Res Int 2022; 157:111446. [DOI: 10.1016/j.foodres.2022.111446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/13/2022] [Accepted: 05/28/2022] [Indexed: 11/24/2022]
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22
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Martins PC, Latorres JM, Martins VG, Machado AV. Effect of starch nanocrystals addition on the physicochemical, thermal, and optical properties of low‐density polyethylene (
LDPE
) films. POLYM ENG SCI 2022. [DOI: 10.1002/pen.25964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Paola Chaves Martins
- School of Chemistry and Food, Laboratory of Food Technology Federal University of Rio Grande (FURG) Rio Grande Brazil
| | - Juliana Machado Latorres
- School of Chemistry and Food, Laboratory of Food Technology Federal University of Rio Grande (FURG) Rio Grande Brazil
| | - Vilásia Guimarães Martins
- School of Chemistry and Food, Laboratory of Food Technology Federal University of Rio Grande (FURG) Rio Grande Brazil
| | - Ana Vera Machado
- Institute for Polymers and Composites Minho University Guimarães Portugal
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23
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Fani N, Enayati M, Rostamabadi H, Falsafi SR. Encapsulation of bioactives within electrosprayed κ-carrageenan nanoparticles. Carbohydr Polym 2022; 294:119761. [DOI: 10.1016/j.carbpol.2022.119761] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 06/15/2022] [Accepted: 06/16/2022] [Indexed: 11/02/2022]
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24
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Blancas-Benitez FJ, Montaño-Leyva B, Aguirre-Güitrón L, Moreno-Hernández CL, Fonseca-Cantabrana A, Romero-Islas LDC, González-Estrada RR. Impact of edible coatings on quality of fruits: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109063] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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25
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Luciano CG, Caicedo Chacon WD, Valencia GA. Starch‐Based Coatings for Food Preservation: A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202100279] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Carla Giovana Luciano
- Department of Food Engineering Faculty of Animal Science and Food Engineering University of São Paulo Av Duque de Caxias North, 225, 13635–900 Pirassununga SP Brazil
| | - Wilson Daniel Caicedo Chacon
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
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26
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Chavan P, Sinhmar A, Sharma S, Dufresne A, Thory R, Kaur M, Sandhu KS, Nehra M, Nain V. Nanocomposite Starch Films: A New Approach for Biodegradable Packaging Materials. STARCH-STARKE 2022. [DOI: 10.1002/star.202100302] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Prafull Chavan
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and, Management Sciences Solan India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and, Management Sciences Solan India
| | - Somesh Sharma
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and, Management Sciences Solan India
| | - Alain Dufresne
- Univ. Grenoble Alpes, CNRS, Grenoble INP, LGP2 Grenoble F‐38000 France
| | - Rahul Thory
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Maninder Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology Maharaja Ranjit Singh Punjab Technical University Bathinda India
| | - Manju Nehra
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa India
| | - Vikash Nain
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa India
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27
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Chakraborty I, N P, Mal SS, Paul UC, Rahman MH, Mazumder N. An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02761-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
AbstractNative starch is subjected to various forms of modification to improve its structural, mechanical, and thermal properties for wider applications in the food industry. Physical, chemical, and dual modifications have a substantial effect on the gelatinization properties of starch. Consequently, this review explores and compares the different methods of starch modification applicable in the food industry and their effect on the gelatinization properties such as onset temperature (To), peak gelatinization temperature (Tp), end set temperature (Tc), and gelatinization enthalpy (ΔH), studied using differential scanning calorimetry (DSC). Chemical modifications including acetylation and acid hydrolysis decrease the gelatinization temperature of starch whereas cross-linking and oxidation result in increased gelatinization temperatures. Common physical modifications such as heat moisture treatment and annealing also increase the gelatinization temperature. The gelatinization properties of modified starch can be applied for the improvement of food products such as ready-to-eat, easily heated or frozen food, or food products with longer shelf life.
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28
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Ghosh M, Singh AK. Potential of engineered nanostructured biopolymer based coatings for perishable fruits with Coronavirus safety perspectives. PROGRESS IN ORGANIC COATINGS 2022; 163:106632. [PMID: 34931104 PMCID: PMC8674086 DOI: 10.1016/j.porgcoat.2021.106632] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/08/2021] [Accepted: 11/17/2021] [Indexed: 05/25/2023]
Abstract
Fresh fruits are prioritized needs in order to fulfill the required health benefits for human beings. However, some essential fruits are highly perishable with very short shelf-life during storage because of microbial growth and infections. Thus improvement of fruits shelf-life is a serious concern for their proper utlization without generation of huge amount of fruit-waste. Among various methods employed in extension of fruits shelf-life, design and fabrication of edible nanocoatings with antimicrobial activities have attracted considerable interest because of their enormous potential, novel functions, eco-friendly nature and good durability. In recent years, scientific communities have payed increased attention in the development of advanced antimicrobial edible coatings to prolong the postharvest shelf-life of fruits using hydrocolloids. In this review, we attempted to highlight the technical breakthrough and recent advancements in development of edible fruit coating by the application of various types of agro-industrial residues and different active nanomaterials incorporated into the coatings and their effects on shelf-life of perishable fruits. Improvements in highly desired functions such as antioxidant/antimicrobial activities and mechanical properties of edible coating to significantly control the gases (O2/CO2) permeation by the incorporation of nanoscale natural materials as well as metal nanoparticles are reviewed and discussed. In addition, by compiling recent knowledge, advantages of coatings on fruits for nutritional security during COVID-19 pandemic are also summarized along with the scientific challenges and insights for future developments in fabrication of engineered nanocoatings.
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Affiliation(s)
- Moushumi Ghosh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
| | - Arun Kumar Singh
- Department of Biotechnology, Thapar Institute of Engineering and Technology, Patiala, Punjab 147004, India
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29
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Xie Y, Pan Y, Cai P. Cellulose-based antimicrobial films incroporated with ZnO nanopillars on surface as biodegradable and antimicrobial packaging. Food Chem 2022; 368:130784. [PMID: 34411864 DOI: 10.1016/j.foodchem.2021.130784] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 07/22/2021] [Accepted: 08/03/2021] [Indexed: 01/09/2023]
Abstract
Biodegradable and antimicrobial films without antibiotics are of great significance for the application associated with food packaging meanwhile minimizing the negative impact on environments. In this work, cellulose-based films with the surface tailor-constructed with ZnO nanopillars (ZnO NPs@Zn2+/Cel films) were prepared via chemical crosslinking in conjunction with a hydrothermal process for in-situ growth of ZnO NPs. As a packaging material, ZnO NPs@Zn2+/Cel films possess excellent mechanical properties, oxygen and water vapor barrier, food preservation, biodegradability and low Zn2+ migration. Moreover, ZnO NPs@Zn2+/Cel films show remarkable antimicrobial activity, especially for Staphylococcus aureus (gram-positive bacteria) and Escherichia coli (gram-negative bacteria). The antimicrobial mechanism of ZnO NPs@Zn2+/Cel films is studied using the controlled variable method, and results showed that the film without UV pretreatment killed bacterial cells mainly by mechanical rupture, while the film with UV pretreatment killed bacterial cells mainly via the synergistic effect of photocatalytic oxidation and mechanical rupture.
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Affiliation(s)
- Yuanjian Xie
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004 China
| | - Yuanfeng Pan
- Guangxi Key Laboratory of Petrochemical Resource Processing and Process Intensification Technology, School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004 China.
| | - Pingxiong Cai
- College of Petroleum and Chemical Engineering, Beibu Gulf University, Qinzhou 535011 China
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30
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Developing a green film from locust bean gum/carboxycellulose nanocrystal for fruit preservation. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100072] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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31
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de Souza WFC, de Lucena FA, da Silva KG, Martins LP, de Castro RJS, Sato HH. Influence of edible coatings composed of alginate, galactomannans, cashew gum, and gelatin on the shelf- life of grape cultivar ‘Italia’: Physicochemical and bioactive properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112315] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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32
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Disposable Food Packaging and Serving Materials-Trends and Biodegradability. Polymers (Basel) 2021; 13:polym13203606. [PMID: 34685364 PMCID: PMC8537343 DOI: 10.3390/polym13203606] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 10/11/2021] [Accepted: 10/14/2021] [Indexed: 12/24/2022] Open
Abstract
Food is an integral part of everyone’s life. Disposable food serving utensils and tableware are a very convenient solution, especially when the possibility of the use of traditional dishes and cutlery is limited (e.g., takeaway meals). As a result, a whole range of products is available on the market: plates, trays, spoons, forks, knives, cups, straws, and more. Both the form of the product (adapted to the distribution and sales system) as well as its ecological aspect (biodegradability and life cycle) should be of interest to producers and consumers, especially considering the clearly growing trend of “eco-awareness”. This is particularly important in the case of single-use products. The aim of the study was to present the current trends regarding disposable utensils intended for contact with food in the context of their biodegradability. This paper has summarized not only conventional polymers but also their modern alternatives gaining the attention of manufacturers and consumers of single-use products (SUPs).
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33
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González‐Seligra P, Goyanes S, Famá L. Effect of the Incorporation of Rich‐Amylopectin Starch Nano/Micro Particles on the Physicochemical Properties of Starch‐Based Nanocomposites Developed by Flat‐Die Extrusion. STARCH-STARKE 2021. [DOI: 10.1002/star.202100080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Paula González‐Seligra
- CONICET Universidad Nacional del Oeste Belgrano 369, B1718 San Antonio de Padua Buenos Aires Argentina
| | - Silvia Goyanes
- Departamento de Física FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160 (C1428EGA), Pabellon 1, Ciudad Universitaria Buenos Aires Argentina
| | - Lucía Famá
- Departamento de Física FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160 (C1428EGA), Pabellon 1, Ciudad Universitaria Buenos Aires Argentina
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34
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Mohammadi L, Tanaka F, Tanaka F. Preservation of strawberry fruit with an
Aloe vera
gel and basil (
Ocimum basilicum
) essential oil coating at ambient temperature. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15836] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Leila Mohammadi
- Laboratory of Post harvest Science Faculty of Agriculture Kyushu University Fukuoka Japan
| | - Fumina Tanaka
- Laboratory of Post harvest Science Faculty of Agriculture Kyushu University Fukuoka Japan
| | - Fumihiko Tanaka
- Laboratory of Post harvest Science Faculty of Agriculture Kyushu University Fukuoka Japan
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35
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Zhao L, Pan F, Mehmood A, Zhang H, Ur Rehman A, Li J, Hao S, Wang C. Improved color stability of anthocyanins in the presence of ascorbic acid with the combination of rosmarinic acid and xanthan gum. Food Chem 2021; 351:129317. [PMID: 33636535 DOI: 10.1016/j.foodchem.2021.129317] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 01/11/2021] [Accepted: 02/05/2021] [Indexed: 12/31/2022]
Abstract
This study investigated the protective effect and mechanism of action of combined use of rosmarinic acid (RA) and xanthan gum (XG) on the stability of anthocyanins (ACNs) in the presence of l-ascorbic acid (pH 3.0). The addition of RA and XG, alone and in combination, significantly enhanced the color stability of ACNs, and the combined use of RA and XG showed the best effect. FTIR, 1H NMR, AFM and computational molecular simulation analyses revealed that the improvement in ACN stability following the combined addition of RA and XG was due to intermolecular interactions such as hydrogen bonding and van der Waals forces. In the ACN-RA-XG ternary complexes, XG had stronger binding interactions with ACNs than RA. Our findings provide a valuable potential to enhance the stability of ACNs in the presence of ascorbic acid with the combined use of RA and XG.
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Affiliation(s)
- Lei Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Arshad Mehmood
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Huimin Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Ashfaq Ur Rehman
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jiayi Li
- State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Shuai Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
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36
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Kalateh-Seifari F, Yousefi S, Ahari H, Hosseini SH. Corn Starch-Chitosan Nanocomposite Film Containing Nettle Essential Oil Nanoemulsions and Starch Nanocrystals: Optimization and Characterization. Polymers (Basel) 2021; 13:2113. [PMID: 34203133 PMCID: PMC8272204 DOI: 10.3390/polym13132113] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 11/18/2022] Open
Abstract
In the current study, nanocomposite films were produced based on corn starch:chitosan (CS:CH) biopolymers and the films were reinforced with nettle essential oil nanoemulsions (NEONEs) and starch nanocrystals (SNCs) to improve their physicochemical and mechanical properties. CS: CH at 70:30, 50:50, and 30:70 (w/w) ratios; SNCs at 2, 4, and 6% (w/w), and NEONEs at 0.5, 1, and 1.5% (w/w) were selected as variables. Then the various physical and mechanical attributes of chitosan-starch blended film containing SNCs and NEONEs were optimized using response surface methodology. The desirability function technique for the second-order polynomial models revealed that the following results could be achieved as the optimized treatment: water solubility of 51.56%; water absorption capacity of 128.75%; surface color of L (89.60), a (0.96), and b (1.90); water vapor permeability of 0.335 g/s Pa m, oxygen permeability of 2.60 cm3 μm/m2 d kPa; thickness of 154.41 µm, elongation at break of 53.54%; and tensile strength of 0.20 MPa at CS:CH of 38:62, SNC of 6.0%, and NEONEs of 0.41%. The nanocomposite film obtained can be employed as a novel biofunctional film with boosted physical mechanical and physical characteristics for food packaging applications.
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Affiliation(s)
- Fatemeh Kalateh-Seifari
- Department of Agriculture and Food Science, Science and Research Branch, Islamic Azad University, Tehran 476714171, Iran; (F.K.-S.); (S.Y.)
| | - Shima Yousefi
- Department of Agriculture and Food Science, Science and Research Branch, Islamic Azad University, Tehran 476714171, Iran; (F.K.-S.); (S.Y.)
| | - Hamed Ahari
- Department of Agriculture and Food Science, Science and Research Branch, Islamic Azad University, Tehran 476714171, Iran; (F.K.-S.); (S.Y.)
| | - Seyed Hedayat Hosseini
- Department of Food Science and Technology, Shahid Beheshti University of Medical Science, Tehran 1983969411, Iran;
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37
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Alves MJDS, Chacon WDC, Gagliardi TR, Agudelo Henao AC, Monteiro AR, Ayala Valencia G. Food Applications of Starch Nanomaterials: A Review. STARCH-STARKE 2021. [DOI: 10.1002/star.202100046] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Maria Jaízia dos Santos Alves
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Wilson Daniel Caicedo Chacon
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Talita Ribeiro Gagliardi
- Department of Cell Biology, Embryology and Genetics Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Ana C. Agudelo Henao
- Facultad de Ingeniería y Administración Universidad Nacional de Colombia sede Palmira Palmira AA 237 Colombia
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil
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38
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Paidari S, Zamindar N, Tahergorabi R, Kargar M, Ezzati S, shirani N, Musavi SH. Edible coating and films as promising packaging: a mini review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00979-7] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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39
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Ghosh T, Mondal K, Giri BS, Katiyar V. Silk nanodisc based edible chitosan nanocomposite coating for fresh produces: A candidate with superior thermal, hydrophobic, optical, mechanical and food properties. Food Chem 2021; 360:130048. [PMID: 34034054 DOI: 10.1016/j.foodchem.2021.130048] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 04/26/2021] [Accepted: 05/07/2021] [Indexed: 01/01/2023]
Abstract
This paper demonstrates the fabrication of silk nanodisc (SND) dispersed chitosan (CS) based new edible coating as a candidate for superior thermal, hydrophobic, optical, mechanical, and physicochemical properties, which further provide remarkable storage quality for banana fruits. Fabrication of SND is attained following acid hydrolysis of silk fibroin (SF), where the successful nanostructures formulations are analyzed by FESEM, FETEM and XRD analysis delivering disc shaped morphology with amplified crystallinity (~95.0%). The SF has been fabricated from waste muga cocoons using the degumming process. The superior thermal stability of SND compared to SF portray a new era in required heat resistant packaging. The effectiveness of SND is investigated on packaging properties of CS biocomposites including thermal, wettability, mechanical, color, surface morphology, and others. Wettability of SND incorporated CS biocomposite enhanced by ~ 10° suggesting improved hydrophobicity. The edible coatings are a new candidate to improve the shelf life of bananas over 7 days at 25 °C for prevailing original weight, optical property, firmness, and others.
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Affiliation(s)
- Tabli Ghosh
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Assam-781039
| | - Kona Mondal
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Assam-781039
| | - Balendu Shekher Giri
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Assam-781039
| | - Vimal Katiyar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Assam-781039.
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40
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Dai L, Yu H, Zhang J, Cheng F. Preparation and characterization of cross-linked starch nanocrystals and self-reinforced starch-based nanocomposite films. Int J Biol Macromol 2021; 181:868-876. [PMID: 33838201 DOI: 10.1016/j.ijbiomac.2021.04.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 03/29/2021] [Accepted: 04/03/2021] [Indexed: 12/13/2022]
Abstract
In this study, starch-based nanocomposite films reinforced by cross-linked starch nanocrystals (CSNCs) were successfully prepared. CSNCs were obtained by cross-linking reaction between starch nanocrystals (SNCs) and sodium hexametaphosphate (SHMP). Through the characterization and comparison of SNCs and CSNCs in microscopic morphology, degree of substitution, swelling degree, XRD spectrum, and FTIR spectrum, the successful progress of the cross-linking reaction was confirmed. Besides, the effects of adding CSNCs on physiochemical properties of the nanocomposite films including mechanical properties, water vapor permeability, and contact angle were studied. The results confirmed that CSNCs had good enhancement effects on the physicochemical properties of starch-based films due to the self-reinforcing effect, and when the CSNCs content reached 10%, the nanocomposite film had the best overall performance. We further evaluated the cytotoxicity of the nanocomposite. Taken together, it is believed that the reported self-reinforced starch-based films are very promising for food packaging and preservation.
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Affiliation(s)
- Limin Dai
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Institute of Intelligent Agriculture Research, School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hengjie Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jun Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Fang Cheng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
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41
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Packham's Triumph Pears ( Pyrus communis L.) Post-Harvest Treatment during Cold Storage Based on Chitosan and Rue Essential Oil. Molecules 2021; 26:molecules26030725. [PMID: 33573272 PMCID: PMC7866551 DOI: 10.3390/molecules26030725] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 01/10/2021] [Accepted: 01/26/2021] [Indexed: 12/14/2022] Open
Abstract
Pears (Pyrus communis L.) cv. Packham’s Triumph are very traditional for human consumption, but pear is a highly perishable climacteric fruit with a short shelf-life affected by several diseases with a microbial origin. In this study, a protective effect on the quality properties of pears was evidenced after the surface application of chitosan-Ruta graveolens essential oil coatings (CS + RGEO) in four different concentrations (0, 0.5, 1.0 and 1.5 %, v/v) during 21 days of storage under 18 °C. After 21 days of treatment, a weight loss reduction of 10% (from 40.2 ± 5.3 to 20.3 ± 3.9) compared to the uncoated pears was evident with CS + RGEO 0.5%. All the fruits’ physical-chemical properties evidenced a protective effect of the coatings. The maturity index increased for all the treatments. However, the pears with CS + RGEO 1.5% were lower (70.21) than the uncoated fruits (98.96). The loss of firmness for the uncoated samples was higher compared to the coated samples. The pears’ most excellent mechanical resistance was obtained with CS + RGEO 0.5% after 21 days of storage, both for compression resistance (7.42 kPa) and force (22.7 N). Microbiological studies demonstrated the protective power of the coatings. Aerobic mesophilic bacteria and molds were significantly reduced (in 3 Log CFU/g compared to control) using 15 µL/mL of RGEO, without affecting consumer perception. The results presented in this study showed that CS + RGEO coatings are promising in the post-harvest treatment of pears.
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42
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An Efficient Approach to Prepare Water-Redispersible Starch Nanocrystals from Waxy Potato Starch. Polymers (Basel) 2021; 13:polym13030431. [PMID: 33572951 PMCID: PMC7866399 DOI: 10.3390/polym13030431] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 01/22/2021] [Accepted: 01/25/2021] [Indexed: 12/21/2022] Open
Abstract
Starch nanocrystals (SNCs) are a biodegradable polymer which has been widely studied and used in many fields. In this study, we have developed an efficient procedure for the preparation of SNCs. First, sodium hexametaphosphate (SHMP) and vinyl acetate (VAC) were used to modify waxy potato starch (WPS). Then, the modified starches were hydrolyzed with sulfuric acid to prepare SNCs. Results showed that SNCs prepared with modified starch had higher zeta potentials and better dispersion properties than the original starch. After modification, WPS still maintained its semi-crystalline structure, but the surface became rougher. SHMP-modified WPS showed a decrease in viscosity peak and an increase in gelatinization temperature. VAC-modified WPS showed increased swelling power. Additionally, SNCs prepared with VAC-modified WPS had better water redispersibility and dispersion stability than those from SHMP-modified starch—which will have broader application prospects in the field of safe and biodegradable food packaging.
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43
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Wang Y, Zhang G. The preparation of modified nano-starch and its application in food industry. Food Res Int 2020; 140:110009. [PMID: 33648241 DOI: 10.1016/j.foodres.2020.110009] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 11/23/2020] [Accepted: 12/09/2020] [Indexed: 10/22/2022]
Abstract
Starch, which is a carbohydrate polymer with a semicrystalline granular structure, has been the subject of academic research for decades due to its renewable and biodegradable property as well as various applications in food, pharmaceutical and other industries. Nano-starch (NS) is a novel type of starch material with unique physiochemical properties due to its small size. However, the nano-size nature of NS determines its tendency to agglomeration as a natural process to approach a thermodynamically steady state, and the single hydroxyl functional group is also not favorable to its applications in hydrophobic environments. Thus, modified-NS with improved dispersion property, hydrophobicity, and stability is emerging as a new research direction. However, information about modified-NS is sporadic in literature, and a systematic review from its preparation, application, the problem and challenge as well as related health concerns is carried out to further the understanding of modified-NS. It is expected that the theoretical basis and new insight into the development of modified-NS will be improved.
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Affiliation(s)
- Yun Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Genyi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China.
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44
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Edible Films of Whey and Cassava Starch: Physical, Thermal, and Microstructural Characterization. COATINGS 2020. [DOI: 10.3390/coatings10111059] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The present work aimed to obtain and characterize edible films produced with liquid whey and cassava starch. The films were produced with different proportions of whey (63.75–67.50%) and cassava starch (7.50–11.25%) and characterized in relation to physical, thermal, and microstructural properties. The films showed reduced solubility with increasing concentrations of cassava starch, and those with the highest proportions of whey were more stable to thermal decomposition. The increase in concentration of cassava starch altered the microstructure of the films, making them more irregular and with an accumulation of matter. The production of biodegradable polymer blend films is an important step in the development of films for use in packaging, with the formulation of 67.50/7.50% whey/cassava starch being the best film for continued future work.
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45
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Lauer MK, Smith RC. Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties. Compr Rev Food Sci Food Saf 2020; 19:3031-3083. [DOI: 10.1111/1541-4337.12627] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 07/30/2020] [Accepted: 08/02/2020] [Indexed: 01/08/2023]
Affiliation(s)
- Moira K. Lauer
- Department of Chemistry Clemson University Clemson South Carolina USA
| | - Rhett C. Smith
- Department of Chemistry Clemson University Clemson South Carolina USA
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46
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Abstract
In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.
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47
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Jamróz E, Kopel P. Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review. Polymers (Basel) 2020; 12:E1289. [PMID: 32512853 PMCID: PMC7361989 DOI: 10.3390/polym12061289] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/29/2020] [Accepted: 06/02/2020] [Indexed: 12/15/2022] Open
Abstract
From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.
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Affiliation(s)
- Ewelina Jamróz
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland;
| | - Pavel Kopel
- Department of Inorganic Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
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