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Zhao W, Liang Y, He Q, Deng Y, Zhang Y, Lin B. Surface Molding Hydrogel Film Initiated by ZIF-8 with Ethylene Adsorption Performance for Preserving Perishable Fruits. ACS APPLIED MATERIALS & INTERFACES 2024. [PMID: 39387491 DOI: 10.1021/acsami.4c13500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2024]
Abstract
The quality deterioration of postharvest fruits is greatly influenced by ethylene, leading to food wastage worldwide. Therefore, it is urgent to develop an efficient packaging strategy to reduce ethylene concentration and prolong the shelf life of perishable fruits. In this work, a surface-molding hydrogel film was created using ZIF-8 in combination with carboxymethyl starch (CMS) and carboxymethyl chitosan (CMCS). Specifically, ZIF-8 is first anchored on CMS and then rapidly cross-linked in situ with CMCS, forming ZIF-8@CC on the fruit surface (within 10 s). The perfect tight-fitting effects of ZIF-8@CC were observed on various fruit surfaces with different roughness (Ra: ranges from 102 to 308 nm). ZIF-8@CC could absorb 57.3% endogenous ethylene from bananas, and the interaction mechanism between ethylene and ZIF-8 was studied by molecular dynamics simulations, providing insights into the ethylene adsorption capacity of ZIF-8@CC. Moreover, ZIF-8@CC presented excellent antibacterial properties and achieved satisfactory ultralong preservation effects on both nonclimatic and climatic fruits (12 days for strawberries and 14 days for bananas) at room temperature. Importantly, ZIF-8@CC is easily removed, washed, and degradable. These findings offer an efficient and potential food packing material with multifunctional properties for preserving perishable fruits.
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Affiliation(s)
- Wenxin Zhao
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Yuntong Liang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Qiuwen He
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Yongfu Deng
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Yuancheng Zhang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
| | - Baofeng Lin
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, PR China
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2
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Li Y, Liu J, McClements DJ, Zhang X, Zhang T, Du Z. Recent Advances in Hollow Nanostructures: Synthesis Methods, Structural Characteristics, and Applications in Food and Biomedicine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:20241-20260. [PMID: 39253980 DOI: 10.1021/acs.jafc.4c05910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/11/2024]
Abstract
The development and investigation of innovative nanomaterials stand poised to advance technological progress and meet the contemporary demand for efficient, environmentally friendly, and intelligent products. Hollow nanostructures (HNS), characterized by their hollow architecture, exhibit diverse properties such as expansive specific surface area, low density, high drug-carrying capacity, and customizable structures. These elaborated structures, encompass nanospheres, nanoboxes, rings, cubes, and nanowires, have wide-ranging applications in biomedicine, materials chemistry, food industry, and environmental science. Herein, HNS and their cutting-edge synthesis methods, including solvothermal methods, liquid-interface assembly methods, and the self-templating methods are discussed in-depth. Meanwhile, the potential applications of HNS in food and biomedicine such as food packing, biosensor, and drug delivery over the past three years are summarized, together with a prospective view of future research directions and challenges. This review will offer new insights into designing next generation of hollow nanomaterials for food and biomedicine applications.
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Affiliation(s)
- Yajuan Li
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, People's Republic of China
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, People's Republic of China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Xin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, P.R. China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, People's Republic of China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, People's Republic of China
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3
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Ni Y, Li Y, Wang M, Li H, Zhang W, Tan L, Zhao J, Xu B. Chitosan-based packaging films with antibacterial-sterilization integrated continuous activity for extending the shelf life of perishable foods. Int J Biol Macromol 2024; 275:133351. [PMID: 38945713 DOI: 10.1016/j.ijbiomac.2024.133351] [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: 03/30/2024] [Revised: 06/18/2024] [Accepted: 06/20/2024] [Indexed: 07/02/2024]
Abstract
The current food packaging films can be preservative but lack the function of combining antibacterial and sterilization which lead to films can not maximize prolong shelf life of perishable foods. This study provided a new strategy to realize prolonging shelf life of perishable foods by integrating antibacterial and sterilization which focused on applying photodynamic inactivation to films with continuous activity, where curcumin (CUR) and sodium copper chlorophyll (SCC) were loaded into chitosan (CS) films. Compared to pure CS films, the barrier capacity (oxygen permeability and water vapor permeability) and mechanical properties of composite films were improved by introducing CUR and SCC. In addition, the composite film can effectively against food-borne pathogenic bacteria and significantly prolong the shelf life of cherries and pork. The provided strategy has potential application prospects in food preservation packaging.
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Affiliation(s)
- Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui Province, China
| | - Yumeng Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Mengyi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Haoran Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Wendi Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Lijun Tan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Jinsong Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui Province, China.
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4
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Yang X, Sheng L, Ye Y, Sun J, Ji J, Geng S, Ning D, Zhang Y, Sun X. Visible light-responsive polylactic acid@pullulan-chitosan/homojunction g-C 3N 4 bilayer antimicrobial films for fruit preservation. Int J Biol Macromol 2024; 272:132834. [PMID: 38838885 DOI: 10.1016/j.ijbiomac.2024.132834] [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: 10/27/2023] [Revised: 05/05/2024] [Accepted: 05/30/2024] [Indexed: 06/07/2024]
Abstract
The development of novel packaging materials with antimicrobial properties is crucial in preventing the microbial-induced spoilage of fruits, vegetables, and foodborne illnesses. In this study, homojunction g-C3N4 (HCN) photocatalysts with excellent photocatalytic performance were incorporated into a matrix consisting of pullulan/chitosan (Pul/CS). These photocatalysts were then electrostatically spun onto polylactic acid (PLA) films to fabricate PLA@Pul/CS/HCN nanofibrous composite films. The design of the bilayer films aimed to combine the physical properties of PLA film with the excellent antibacterial properties of nanofiber films, thereby achieving synergistic advantages. The incorporation of the HCN photocatalysts resulted in enhanced hydrophobicity, barrier function, and mechanical properties of the composite films. Under visible light irradiation, the PLA@Pul/CS/HCN films exhibited approximately 3.43 log and 3.11 log reductions of Escherichia coli and methicillin-resistant Staphylococcus aureus (MRSA), respectively, within 2 h. The excellent antimicrobial performance could be attributed to the synergistic effect of CS and the release of reactive oxygen species (ROS) from HCN. Moreover, the strawberries packaged in the PLA@Pul/CS/HCN film demonstrated diminished quality degradation and a prolonged shelf life following visible light irradiation treatment. This study will provide new insights into the exploration of safe and efficient antimicrobial food packaging.
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Affiliation(s)
- Xingxing Yang
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Yixing Institute of Food and Biotechnology Co., Ltd., Yixing 214200, China
| | - Lina Sheng
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Yixing Institute of Food and Biotechnology Co., Ltd., Yixing 214200, China
| | - Yongli Ye
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Yixing Institute of Food and Biotechnology Co., Ltd., Yixing 214200, China
| | - Jiadi Sun
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Yixing Institute of Food and Biotechnology Co., Ltd., Yixing 214200, China
| | - Jian Ji
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Yixing Institute of Food and Biotechnology Co., Ltd., Yixing 214200, China
| | - Shuxiang Geng
- Yunnan Academy of Forestry and Grassland, Kunming, Yunnan 650201, China
| | - Delu Ning
- Yunnan Academy of Forestry and Grassland, Kunming, Yunnan 650201, China
| | - Yinzhi Zhang
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiulan Sun
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Yixing Institute of Food and Biotechnology Co., Ltd., Yixing 214200, China.
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Gao X, Cao L, Wang L, Liu S, Zhang M, Li C, Waterhouse GIN, Fan H, Xu J. Z-scheme heterojunction g-C 3N 4-TiO 2 reinforced chitosan/poly(vinyl alcohol) film: Efficient and recyclable for fruit packaging. Int J Biol Macromol 2024; 268:131627. [PMID: 38636752 DOI: 10.1016/j.ijbiomac.2024.131627] [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: 12/21/2023] [Revised: 01/22/2024] [Accepted: 04/13/2024] [Indexed: 04/20/2024]
Abstract
Nanoparticles-loaded bio-based polymers have emerged as a sustainable substitute to traditional oil-based packaging materials, addressing the challenges of limited recyclability and significant environmental impact. However, the functionality and efficiency of nanoparticles have a significant impact on the application of bio-based composite films. Herein, graphitic carbon nitride (g-C3N4) and titanium dioxide (TiO2) coupled photocatalyst (g-C3N4-TiO2) was prepared by one-step calcination and introduced into chitosan (CS) and polyvinyl alcohol (PVA) solution to fabricate g-C3N4-TiO2/CS/PVA green renewable composite film via solution casting method. The results demonstrated the successful preparation of a Z-scheme heterojunction g-C3N4-TiO2 with exceptional photocatalytic activity. Furthermore, the incorporation of heterojunction enhanced mechanical properties, water barrier, and ultraviolet (UV) resistance properties of the fresh-keeping film. The g-C3N4-TiO2/CS/PVA composite film exhibited superior photocatalytic antibacterial preservation efficacy on strawberries under LED light, with a prolonged preservation time of up to 120 h, when compared to other films such as polyethylene (PE), CS/PVA, g-C3N4/CS/PVA, and TiO2/CS/PVA. In addition, the composite film has good recyclability and renewability. This work is expected to have great potential for low-cost fruit preservation and sustainable packaging, which also contributes to environmental protection.
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Affiliation(s)
- Xianqiang Gao
- College of Chemistry and Material Science, Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, Taian 271018, Shandong, PR China; College of Forestry, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Lulu Cao
- College of Chemistry and Material Science, Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Lulu Wang
- College of Chemistry and Material Science, Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Shujun Liu
- College of Chemistry and Material Science, Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Mengting Zhang
- College of Chemistry and Material Science, Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Changyu Li
- School of Earth Sciences and Engineering, Nanjing University, Nanjing 210023, Jiangsu, PR China
| | | | - Hai Fan
- College of Chemistry and Material Science, Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, Taian 271018, Shandong, PR China.
| | - Jing Xu
- College of Chemistry and Material Science, Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, Shandong Agricultural University, Taian 271018, Shandong, PR China.
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6
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Li P, Zhang Y, Cao C, Luo Y, Kan H, Liu Y. Screening and Characterization of Antioxidant Film Applicable to Walnut Kernels from Juglans sigillata. Foods 2024; 13:1313. [PMID: 38731685 PMCID: PMC11083998 DOI: 10.3390/foods13091313] [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: 03/17/2024] [Revised: 04/18/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
Walnuts play a positive role in human health due to their large amounts of unsaturated fatty acids, whereas lipid oxidation can easily occur during storage. Herein, three natural antioxidants (epicatechin, sesamol, and myricetin) were added to the composite film cross-linked with chitosan and soy protein peptide, and the antioxidant film appropriate for the preservation of walnut kernels from Juglans sigillata was screened to improve the storage quality of walnuts. The results showed that three antioxidant films could all enhance the storage performance of walnut kernels, with sesamol being the best. The characterization of antioxidant film cross-linked with chitosan and soy protein peptide containing sesamol (C/S-ses film) revealed that the composite film improved the slow release and stability of sesamol; in addition, the presence of sesamol could effectively reduce the light transmittance and water vapor permeability of the composite film, together with significantly enhancing the antioxidant and antimicrobial activities, resulting in an effective prolongation of the storage period of walnut kernels. These findings indicated that C/S-ses possess excellent potential for retarding the oxidative rancidity of unsaturated fatty acids and will provide an effective strategy for the preservation of walnut kernels.
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Affiliation(s)
- Ping Li
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Yujia Zhang
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Changwei Cao
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Yaxi Luo
- Faculty of Human Nutrition Science, University of Manitoba, 66 Chancellors Cir, Winnipeg, MB R3T 2N2, Canada;
| | - Huan Kan
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Yun Liu
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
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7
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Ni Y, Zhao J, Zhang W, Tan L, Li Y, Li H, Xu B. Efficient Fresh Lamp Light-Harvesting Films with the Self-Activating Continuous and Recyclable Bactericidal Ability for Ultrapersistent Freshness of Perishable Muscle Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2756-2764. [PMID: 38048174 DOI: 10.1021/acs.jafc.3c07299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/06/2023]
Abstract
A large quantity of perishable muscle food is being wasted due to harmful bacteria infestation during the sales and circulation each year and facing challenges. In this study, a self-activated bactericidal active film (PLA/g-C3N4@PCN-224) responsive to fresh lamp light was prepared, which showed excellent hydrophobicity, water vapor resistance, and thermal stability. Due to the synergistic effect between light-induced reactive oxygen species and the high specific surface area of g-C3N4@PCN-224, this film still maintains 99.99% bactericidal efficacy against Escherichia coli and Staphylococcus aureus after 10 days of continuous bactericidal activity test. The results of cell and hemolysis experiments indicated that the film was safe and nontoxic and can effectively preserve fresh pork for 7 days. Moreover, the film also exhibited a recyclable and efficient killing activity. A strategy for achieving ultrapersistent freshness of perishable muscle food was provided.
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Affiliation(s)
- Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province China
| | - Jinsong Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province China
| | - Wendi Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province China
| | - Lijun Tan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province China
| | - Yumeng Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province China
| | - Haoran Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province China
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui Province, China
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8
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Wang T, Li Y, Luo G, Ren D, Wu X, Xu D. Polylactic acid-based microcapsules for moisture-triggered release of chlorine dioxide and its application in cherry tomatoes preservation. Int J Biol Macromol 2024; 258:128662. [PMID: 38065456 DOI: 10.1016/j.ijbiomac.2023.128662] [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: 10/21/2023] [Revised: 11/27/2023] [Accepted: 12/05/2023] [Indexed: 12/21/2023]
Abstract
Polylactic acid (PLA)-based microcapsules, capable of releasing chlorine dioxide (ClO2) upon exposure to moisture, have been developed for fruits and vegetables preservation. The microcapsules were prepared by emulsion solvent evaporation, utilizing PLA as the wall material, and NaClO2 as the core material. After optimization, NaClO2 microcapsules exhibited an encapsulation efficiency of 55.75% and an average particle size of 498.08 μm. Citric acid microcapsules were prepared using the same process, but with citric acid as the core material. When the two kinds of microcapsules were mixed, gaseous ClO2 was released in a highly humid environment. The release rate could be adjusted by temperature and the ratio between the two microcapsules, and the release period could be as long as 17 days at 20 °C. With a certain amount of microcapsules placed in the package of cherry tomatoes, the decay rate and weight loss rate of the fruits were reduced by 63 % and 34 %, respectively, compared to the control group. The microcapsules also helped to maintain the good appearance, hardness, and the content of total soluble solid content and titratable acid content of cherry tomatoes. Therefore, the PLA-based microcapsules have satisfied convenience and effectiveness for application in fruit and vegetables preservation.
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Affiliation(s)
- Tao Wang
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Yuanyuan Li
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Guorong Luo
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Dan Ren
- College of Food Science, Southwest University, Chongqing 400700, China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Xiyu Wu
- College of Food Science, Southwest University, Chongqing 400700, China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Dan Xu
- College of Food Science, Southwest University, Chongqing 400700, China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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Zhang L, Sathiyaseelan A, Zhang X, Lu Y, Wang MH. Development and Analysis of Silver Nitroprusside Nanoparticle-Incorporated Sodium Alginate Films for Banana Browning Prevention. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:292. [PMID: 38334563 PMCID: PMC10856574 DOI: 10.3390/nano14030292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 01/25/2024] [Accepted: 01/27/2024] [Indexed: 02/10/2024]
Abstract
Banana (Musa acuminate) has been popular among consumers worldwide due to its rich nutrients and minerals. However, bananas are highly susceptible to the physical and biological factors that lead to postharvest loss during transportation and storage. In this work, novel sodium alginate (SA) films incorporated with silver nitroprusside nanoparticles (AgNNPs) were prepared to extend the shelf life of bananas through antibacterial and antioxidant coating. The results exhibited that AgNNPs were cubical and that their size was <500 nm, with metal composition being Ag and Fe. Additionally, the incorporation of AgNNPs in the SA film was seen in FE-SEM and zeta analysis, with an average size of about 365.6 nm. Furthermore, the functional and crystalline properties of AgNNPs were assessed through FTIR and XRD. Transmittance testing of the SA-AgNNPs films confirmed they have good UV barrier properties. SA-AgNNPs films exhibited excellent high antibacterial activity against foodborne pathogens including L. monocytogenes, S. enterica, and E. coli at the concentration of 500 µg/mL. Moreover, during the storage of bananas, SA-AgNNPs nanocomposite coatings act as a barrier to microbial contamination and slow down the ripening of bananas. As a result, compared with SA-coated and uncoated bananas, SA-AgNNPs-coated bananas exhibited the lowest weight loss and lowest total bacterial colonies, thus greatly extending their shelf life. Particularly when coated with SA-AgNNPs films, total bacterial colonies (TBC) in the banana peel and pulp were as low as 1.13 × 103 and 51 CUF/g on the ninth day of storage, respectively. Our work offers an efficient strategy to improve the quality of bananas during the postharvest period, with extensive applications in fruit preservation and food packing.
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Affiliation(s)
- Lina Zhang
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon 24341, Republic of Korea; (L.Z.); (A.S.); (X.Z.); (Y.L.)
| | - Anbazhagan Sathiyaseelan
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon 24341, Republic of Korea; (L.Z.); (A.S.); (X.Z.); (Y.L.)
| | - Xin Zhang
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon 24341, Republic of Korea; (L.Z.); (A.S.); (X.Z.); (Y.L.)
| | - Yuting Lu
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon 24341, Republic of Korea; (L.Z.); (A.S.); (X.Z.); (Y.L.)
| | - Myeong-Hyeon Wang
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon 24341, Republic of Korea; (L.Z.); (A.S.); (X.Z.); (Y.L.)
- KIIT (Kangwon Institute of Inclusive Technology), Kangwon National University, Chuncheon 24341, Republic of Korea
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10
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Luo L, Wang M, Su W, Zhuo J, Zhang L, Zhu W, Zhang W, Wang R, Wang J. Thermal-Driven Curcumin Release Film with Dual-Mode Synergistic Antibacterial Behavior for Efficient Tangerine Preservation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1756-1767. [PMID: 38214269 DOI: 10.1021/acs.jafc.3c07572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2024]
Abstract
Antimicrobial packing showed great potential in extending the shelf life of food. However, developing a new biocomposite film with an intelligent and efficient antimicrobial performance is still desirable. Herein, a Fe-MoOx encapsulated with curcumin (Cur) filled chitosan-based composite film (CCF films) was prepared by solvent casting method. The total color differences of the CCF films were less than 30%, and satisfactory surface color, transparency, hydrophobicity, and thermal stability were also obtained. Besides, the UV-light/water/oxygen barrier capability and mechanical properties were enhanced with the incorporation of Cur@Fe-MoOx. Moreover, CCF films showed photothermal performance and thermal-controlled curcumin release ability, which endowed the CCF0.15 film with excellent antibacterial capability toward E. coli (≥99.95%) and S. aureus (≥99.96%) due to the synergistic antibacterial effect. Fe-MoOx exhibited high cell viability and less than 5% hemolysis even under the concentration of 500 μg mL-1. Based on those unique characteristics, the CCF0.15 film was chosen for tangerine preservation. The CCF0.15 film could prolong the shelf life of tangerine by at least 9 days compared with the unpacking group, and the tangerines could maintain the freshness characteristics over a 24 day storage period. Such thermal-mediated antibacterial film proposed by our work showed promising potential in food packaging.
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Affiliation(s)
- Linpin Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Meilin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Wenqiao Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Junchen Zhuo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Liang Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Wenxin Zhu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Rong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
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11
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Huang L, Liao R, Bu N, Zhang D, Pang J, Mu R. Electrospun Konjac Glucomannan/Polyvinyl Alcohol Long Polymeric Filaments Incorporated with Tea Polyphenols for Food Preservations. Foods 2024; 13:284. [PMID: 38254585 PMCID: PMC10814646 DOI: 10.3390/foods13020284] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 01/14/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
In this study, nanofiber films were prepared by electrospinning technology with polyvinyl alcohol (PVA) and konjac glucomannan (KGM) as raw materials. Tea polyphenols (TPs) were incorporated in the above matrix, which increased physicochemical (thermal and mechanical characteristics) and antibacterial properties of the nanofiber films. The release behavior of phenolic compounds from PVA/KGM-TPs nanofiber films was determined in different food simulants; antioxidant and antibacterial activity of the films were also evaluated. The results showed that the addition of KGM increased the physical and chemical properties of the films. The tensile strength (TS) and elongation at break (EB) increased from 5.40 ± 0.33 to 10.62 ± 0.34 and from 7.24 ± 0.32 to 18.10 ± 0.91, respectively. PVA/KGM-TPs nanofiber films performed controlled release of TPs, with final release of 49.17% in 3% acetic acid, 43.6% in 10% ethanol, and 59.42% in 95% ethanol. The nanofiber films showed good antioxidation properties, with the free radical scavenging rate increasing from 1.33% to 25.61%, and good antibacterial properties with inhibition zones against E. coli and S. aureus of 24.33 ± 0.47 mm and 34.33 ± 0.94 mm, respectively. In addition, the as-prepared films showed significant preservation performance for raw bananas at 25 °C.
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Affiliation(s)
| | | | | | | | | | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China (R.L.); (D.Z.); (J.P.)
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12
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Zhang L, Wang W, He W, Du T, Wang S, Hu P, Pan B, Jin J, Liu L, Wang J. A tailored slow-release film with synergistic antibacterial and antioxidant activities for ultra-persistent preservation of perishable products. Food Chem 2024; 430:136993. [PMID: 37527577 DOI: 10.1016/j.foodchem.2023.136993] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 07/14/2023] [Accepted: 07/23/2023] [Indexed: 08/03/2023]
Abstract
Rapid decrease in antibacterial efficacy of existing active packages is difficult to promisingly prevent microbial infection during the storage of perishable products. Here, we pioneered an advanced ZnO-doped hollow carbon-encapsulated curcumin (ZHC-Cur)-chitosan (CS) slow-release film (ZHC-Cur-CS) with "nano-barricade" structure through demand-oriented tailoring of the structure and components of zeolitic imidazolate framework-8 (ZIF-8) carrier. Such an exquisite structure realized the effective sustained release of Curcumin through the dual complexity of diffusion pathway by the disordered hierarchical pore structure and steric hindrance. Prepared ZHC-Cur-CS film exhibited boosting bactericidal and antioxidant abilities by virtue of the functional synergy between curcumin and ZnO. Thus, ZHC-Cur-CS film demonstrated excellent preservation performance by significantly prolonging the shelf life of Citrus (∼2.4 times). Furthermore, the upgraded mechanical strength, improved barrier ability, and proven safety laid the foundation for its practical application. These satisfactory properties underscore the applicability of ZHC-Cur-CS film for the efficient preservation of perishable products.
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Affiliation(s)
- Liang Zhang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Wenze Wang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Wen He
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Ting Du
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Shaochi Wang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Puyuan Hu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Bing Pan
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Jingjing Jin
- Institute of Water-saving Agriculture in Arid Areas of China, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China.
| | - Lizhi Liu
- Department of Anesthesiology, Division of Critical Care Medicine, Boston Children's Hospital, Harvard Medical School, Boston, MA 02115, USA..
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China.
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13
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Ghosh N, De J, Chowdhury AR. Shelf life enhancement technique of Musa acuminata in a controlled environment and optimization of process parameters affecting shelf life using genetic algorithm. J Food Sci 2024; 89:390-403. [PMID: 38010746 DOI: 10.1111/1750-3841.16811] [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: 06/01/2023] [Revised: 09/27/2023] [Accepted: 10/05/2023] [Indexed: 11/29/2023]
Abstract
An economical and effective storage solution has been designed in this work for the storage of postharvest fruits and vegetables. Musa acuminata or banana has a shelf life of 5-6 days in open uncontrolled environment. This article reports a storage solution of M. acuminata in a controlled enclosure containing titanium oxide (TiO2 )-coated inner walls and irradiated with ultraviolet ray of band "C," an air filtration unit, 5% by volume potassium permanganate (KMnO4 ) solution in a clay pot, grow lights, and activated charcoal granules. The same fruit was kept in an uncontrolled environment too. The percentages of dark spots on banana (M. acuminata) upon storage in controlled and uncontrolled environments have been estimated using an image-processing algorithm. The prediction of dark spots was conducted using multi-linear and multivariate polynomial regression. Experimentation with optimum process parameters obtained with genetic algorithm resulted in a shelf life extension of 6 days as compared to its storage in an uncontrolled environment. The setup can be used in vegetable and fruit markets for the extension of shelf life of postharvest perishable items in a compact and cost-effective manner. The setup does not use any refrigeration process thereby decreasing energy requirement.
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Affiliation(s)
- Niloy Ghosh
- Aerospace Engineering and Applied Mechanics, Indian Institute of Engineering Science and Technology, Shibpur, India
| | - Jhumpa De
- Mechanical Engineering Department, Academy of Technology, Adisaptagram, India
| | - Amit Roy Chowdhury
- Aerospace Engineering and Applied Mechanics, Indian Institute of Engineering Science and Technology, Shibpur, India
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14
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Huang W, Hua MZ, Li S, Chen K, Lu X, Wu D. Application of atomic force microscopy in the characterization of fruits and vegetables and associated substances toward improvement in quality, preservation, and processing: nanoscale structure and mechanics perspectives. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37585698 DOI: 10.1080/10408398.2023.2242944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/18/2023]
Abstract
Fruits and vegetables are essential horticultural crops for humans. The quality of fruits and vegetables is critical in determining their nutritional value and edibility, which are decisive to their commercial value. Besides, it is also important to understand the changes in key substances involved in the preservation and processing of fruits and vegetables. Atomic force microscopy (AFM), a powerful technique for investigating biological surfaces, has been widely used to characterize the quality of fruits and vegetables and the substances involved in their preservation and processing from the perspective of nanoscale structure and mechanics. This review summarizes the applications of AFM to investigate the texture, appearance, and nutrients of fruits and vegetables based on structural imaging and force measurements. Additionally, the review highlights the application of AFM in characterizing the morphological and mechanical properties of nanomaterials involved in preserving and processing fruits and vegetables, including films and coatings for preservation, bioactive compounds for processing purposes, nanofiltration membrane for concentration, and nanoencapsulation for delivery of bioactive compounds. Furthermore, the strengths and weaknesses of AFM for characterizing the quality of fruits and vegetables and the substances involved in their preservation and processing are examined, followed by a discussion on the prospects of AFM in this field.
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Affiliation(s)
- Weinan Huang
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Marti Z Hua
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Shenmiao Li
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Kunsong Chen
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Di Wu
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
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15
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Liu X, Sun H, Leng X. Coffee Silverskin Cellulose-Based Composite Film with Natural Pigments for Food Packaging: Physicochemical and Sensory Abilities. Foods 2023; 12:2839. [PMID: 37569108 PMCID: PMC10417091 DOI: 10.3390/foods12152839] [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: 06/26/2023] [Revised: 07/16/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
To promote a circular economy, the use of agricultural by-products as food packaging material has steadily increased. However, designing food packaging films that meet consumers' preferences and requirements is still a challenge. In this work, cellulose extracted from coffee silverskin (a by-product of coffee roasting) and chitosan were combined with different natural pigments (curcumin, phycocyanin, and lycopene) to generate a variety of composite films with different colors for food packaging. The physicochemical and sensory properties of the films were evaluated. The cellulose/chitosan film showed favorable mechanical properties and water sensitivity. Addition of natural pigments resulted in different film colors, and significantly affected the optical properties and improved the UV-barrier, swelling degree, and water vapor permeability (WVP), but there were also slight decreases in the mechanical properties. The various colored films can influence the perceived features and evoke different emotions from consumers, resulting in films receiving different attraction and liking scores. This work provides a comprehensive evaluation strategy for coffee silverskin cellulose-based composite films with incorporated pigments, and a new perspective on the consideration of the hedonic ratings of consumers regarding bio-based films when designing food packaging.
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Affiliation(s)
- Xinnan Liu
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (H.S.)
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Hongbo Sun
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (H.S.)
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaojing Leng
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (H.S.)
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
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16
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Lan X, Liu Y, Wang L, Wang H, Hu Z, Dong H, Yu Z, Yuan Y. A review of curcumin in food preservation: Delivery system and photosensitization. Food Chem 2023; 424:136464. [PMID: 37247602 DOI: 10.1016/j.foodchem.2023.136464] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 05/01/2023] [Accepted: 05/23/2023] [Indexed: 05/31/2023]
Abstract
As a natural polyphenol, curcumin has been used as an alternative to synthetic preservatives in food preservation. Different from previous reviews that mainly focus on the pH-responsive discoloration of curcumin to detect changes in food quality in real time, this paper focuses on the perspective of the delivery system and photosensitization of curcumin for food preservation. The delivery system is an effective means to overcome the challenges of curcumin like instability, hydrophobicity, and low bioavailability. Curcumin as a photosensitizer can effectively sterilize to preserve food. The practical fresh-keeping effects of the delivery system and photosensitization of curcumin on foods (fruits/vegetables, animal-derived food, and grain) were summarized comprehensively, including shelf-life extension, maintenance of physicochemical properties, nutritional quality, and sensory. Future research should focus on the development of novel curcumin-loaded materials used for food preservation, and most importantly, the biosafety and accumulation toxicity associated with these materials should be explored.
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Affiliation(s)
- Xiang Lan
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Yueyue Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lei Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Haiyan Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Zhe Hu
- Hisense Ronshen (Guangdong) Refrigerator Co., Ltd., Foshan 528303, China
| | - Hao Dong
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Zhiwen Yu
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Yongkai Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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17
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Zena Y, Periyasamy S, Tesfaye M, Tumsa Z, Jayakumar M, Mohamed BA, Asaithambi P, Aminabhavi TM. Essential characteristics improvement of metallic nanoparticles loaded carbohydrate polymeric films - A review. Int J Biol Macromol 2023; 242:124803. [PMID: 37182627 DOI: 10.1016/j.ijbiomac.2023.124803] [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: 12/18/2022] [Revised: 04/24/2023] [Accepted: 05/06/2023] [Indexed: 05/16/2023]
Abstract
Petroleum-based films have contributed immensely to various environmental issues. Developing green-based films from carbohydrate polymers is crucial for addressing the harms encountered. However, some limitations exist on their property, processibility, and applicability that prohibit their processing for further developments. This review discusses the potential carbohydrate polymers and their sources, film preparation methods, such as solvent-casting, tape-casting, extrusion, and thermo-mechanical compressions for green-based films using various biological polymers with their merits and demerits. Research outcomes revealed that the essential characteristics improvement achieved by incorporating different metallic nanoparticles has significantly reformed the properties of biofilms, including crystallization, mechanical stability, thermal stability, barrier function, and antimicrobial activity. The property-enhanced bio-based films made with nanoparticles are potentially interested in replacing fossil-based films in various areas, including food-packaging applications. The review paves a new way for the commercial use of numerous carbohydrate polymers to help maintain a sustainable green environment.
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Affiliation(s)
- Yezihalem Zena
- Department of Chemical Engineering, School of Mechanical, Chemical and Materials Engineering, Adama Science and Technology University, Adama 1888, Ethiopia
| | - Selvakumar Periyasamy
- Department of Chemical Engineering, School of Mechanical, Chemical and Materials Engineering, Adama Science and Technology University, Adama 1888, Ethiopia.
| | - Melaku Tesfaye
- Department of Chemical Engineering, School of Mechanical, Chemical and Materials Engineering, Adama Science and Technology University, Adama 1888, Ethiopia
| | - Zelalem Tumsa
- Department of Chemical Engineering, School of Mechanical, Chemical and Materials Engineering, Adama Science and Technology University, Adama 1888, Ethiopia
| | - Mani Jayakumar
- Department of Chemical Engineering, Haramaya Institute of Technology, Haramaya University, P.O. Box No. 138, Haramaya, Dire Dawa, Ethiopia
| | - Badr A Mohamed
- Department of Agricultural Engineering, Cairo University, Giza 12613, Egypt
| | - Perumal Asaithambi
- Faculty of Civil and Environmental Engineering, Jimma Institute of Technology, Jimma University, Po Box - 378, Jimma, Ethiopia
| | - Tejraj M Aminabhavi
- Center for Energy and Environment, School of Advanced Sciences, KLE Technological University, Hubballi 580 031, India.
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18
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Li S, Liu P, Wang Y, Yang Q, Ma Y. Constructing defective-functionalized g-C 3N 4 homojunction for efficient photocatalytic detoxification of lemon yellow in an aqueous solution and beverage. Food Chem 2023; 422:136263. [PMID: 37141755 DOI: 10.1016/j.foodchem.2023.136263] [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: 01/16/2023] [Revised: 04/16/2023] [Accepted: 04/25/2023] [Indexed: 05/06/2023]
Abstract
The content of food colorant in food and environment should be limited to a safe range. Thus, cost-effective, and environmental-friendly detoxification technology is urgent for food safety and environmental protection. In this work, defective-functionalized g-C3N4 was successfully fabricated via intermediate engineering strategy. The prepared g-C3N4 possesses large specific surface area with abundant in-plane pores. Carbon vacancy and N-CO unit are introduced into g-C3N4 molecular framework, endowing the different degrees of n-type conductivity in varied domains. And then the n-n homojunction is generated. This homojunction structure is demonstrated to be efficient in separation and transfer of photoinduced charge carriers, and causes enhanced photocatalytic detoxification of lemon yellow under visible light. Furthermore, as-prepared g-C3N4 in lemon tea enable completely removed lemon yellow without obvious effect on its overall acceptability. The findings deepen the understanding on the defect-induced self-functionality of g-C3N4, and prove the application potential of photocatalytic technology in contaminated beverages.
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Affiliation(s)
- Shisen Li
- College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, PR China
| | - Ping Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, PR China.
| | - Yinghui Wang
- College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, PR China
| | - Qingli Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, PR China
| | - Yongchao Ma
- College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, PR China.
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19
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Lin W, Hong W, Sun Y, Huang J, Li Z. Triple-function chitosan-based film for pork and shrimp packaging. Food Chem 2023; 417:135903. [PMID: 36924724 DOI: 10.1016/j.foodchem.2023.135903] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 02/23/2023] [Accepted: 03/06/2023] [Indexed: 03/13/2023]
Abstract
A film simultaneously with colorimetric, fluorescent and active functions was engineered using chitosan (CS) and polyvinyl alcohol (PVA) as the film matrix and curcumin-β-cyclodextrin complex (Cur-β-CD) as the indicator for freshness monitoring and maintaining of pork and shrimp. In addition to the efficacy of prolonging shelf life, the film's color could change from yellow to orange with ΔE > 5 and its fluorescence intensity could decrease during storage. The incorporation of PVA significantly enhanced the mechanical properties of CS film with tensile strength of 31.80 MPa and elongation at break of 127.22 %. The Cur-β-CD improved the antioxidant and antibacterial properties, water contact angle (from 86.3° to 111.2°), water vapor permeability (from 3.28 × 10-10 g (m s Pa)-1 to 0.42 × 10-10 g (m s Pa)-1) and mechanical properties of CS/PVA film. These results show the potential of the film as promising alternatives for intelligent and active food packaging.
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Affiliation(s)
- Wanmei Lin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wei Hong
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yuanxin Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jihong Huang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, PR China.
| | - Zhonghong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, Shaanxi, PR China.
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20
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Effects of Chitosan-Based Ca2+ on Softening and Browning of Custard Apple Fruit During Postharvest Storage. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03045-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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21
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Wang SY, Herrera-Balandrano DD, Jiang YH, Shi XC, Chen X, Liu FQ, Laborda P. Application of chitosan nanoparticles in quality and preservation of postharvest fruits and vegetables: A review. Compr Rev Food Sci Food Saf 2023; 22:1722-1762. [PMID: 36856034 DOI: 10.1111/1541-4337.13128] [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: 06/25/2022] [Revised: 09/22/2022] [Accepted: 02/06/2023] [Indexed: 03/02/2023]
Abstract
Chitosan is an interesting alternative material for packaging development due to its biodegradability. However, its poor mechanical properties and low permeability limit its actual applications. Chitosan nanoparticles (CHNPs) have emerged as a suitable solution to overcome these intrinsic limitations. In this review, all studies regarding the use of CHNPs to extend the shelf life and improve the quality of postharvest products are covered. The characteristics of CHNPs and their combinations with essential oils and metals, along with their effects on postharvest products, are compared and discussed throughout the manuscript. CHNPs enhanced postharvest antioxidant capacity, extended shelf life, increased nutritional quality, and promoted tolerance to chilling stress. Additionally, the CHNPs reduced the incidence of postharvest phytopathogens. In most instances, smaller CHNPs (<150 nm) conferred higher benefits than larger ones (>150 nm). This was likely a result of the greater plant tissue penetrability and surface area of the smaller CHNPs. The CHNPs were either applied after preparing an emulsion or incorporated into a film, with the latter often exhibiting greater antioxidant and antimicrobial activities. CHNPs were used to encapsulate essential oils, which could be released over time and may enhance the antioxidant and antimicrobial properties of the CHNPs. Even though most applications were performed after harvest, preharvest application had longer lasting effects.
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Affiliation(s)
- Su-Yan Wang
- School of Life Sciences, Nantong University, Nantong, China
| | | | - Yong-Hui Jiang
- School of Life Sciences, Nantong University, Nantong, China
| | - Xin-Chi Shi
- School of Life Sciences, Nantong University, Nantong, China
| | - Xin Chen
- School of Life Sciences, Nantong University, Nantong, China
| | - Feng-Quan Liu
- Institute of Plant Protection, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, Nanjing, China
| | - Pedro Laborda
- School of Life Sciences, Nantong University, Nantong, China
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22
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Rashid N, Khalid SH, Ullah Khan I, Chauhdary Z, Mahmood H, Saleem A, Umair M, Asghar S. Curcumin-Loaded Bioactive Polymer Composite Film of PVA/Gelatin/Tannic Acid Downregulates the Pro-inflammatory Cytokines to Expedite Healing of Full-Thickness Wounds. ACS OMEGA 2023; 8:7575-7586. [PMID: 36872957 PMCID: PMC9979366 DOI: 10.1021/acsomega.2c07018] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 02/03/2023] [Indexed: 06/18/2023]
Abstract
Curcumin (Cur) entrapped poly(vinyl alcohol) (PVA)/gelatin composite films were prepared by cross-linking with tannic acid (TA) as bioactive dressings for rapid wound closure. Films were evaluated for mechanical strength, swelling index, water vapor transmission rate (WVTR), film solubility, and in-vitro drug release studies. SEM revealed uniform and smooth surfaces of blank (PG9) and Cur-loaded composite films (PGC4). PGC4 exhibited excellent mechanical strength (tensile strength (TS) and Young's modulus (YM) were 32.83 and 0.55 MPa, respectively), swelling ability (600-800% at pH 5.4, 7.4, and 9), WVTR (2003 ± 26), and film solubility (27.06 ± 2.0). Sustained release (81%) of the encapsulated payload was also observed for 72 h. The antioxidant activity determined by DPPH free radical scavenging showed that the PGC4 possessed strong % inhibition. The PGC4 formulation displayed higher antibacterial potential against S. aureus (14.55 mm zone of inhibition) and E. coli (13.00 mm zone of inhibition) compared to blank and positive control by the agar well diffusion method. An in-vivo wound healing study was carried out on rats using a full-thickness excisional wound model. Wounds treated with PGC4 showed very rapid healing about 93% in just 10 days post wounding as compared to 82.75% by Cur cream and 80.90% by PG9. Furthermore, histopathological studies showed ordered collagen deposition and angiogenesis along with fibroblast formation. PGC4 also exerted a strong anti-inflammatory effect by downregulating the expression of pro-inflammatory cytokines (TNF-α and IL-6 were lowered by 76% and 68% as compared to the untreated group, respectively). Therefore, Cur-loaded composite films can be an ideal delivery system for effective wound healing.
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Affiliation(s)
- Nida Rashid
- Department
of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Syed Haroon Khalid
- Department
of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Ikram Ullah Khan
- Department
of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Zunera Chauhdary
- Department
of Pharmacology, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Hira Mahmood
- Department
of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Ayesha Saleem
- Department
of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Muhammad Umair
- Department
of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Sajid Asghar
- Department
of Pharmaceutics, Faculty of Pharmaceutical Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
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23
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Nian L, Xie Y, Sun X, Wang M, Cao C. Chitosan quaternary ammonium salt/gelatin-based biopolymer film with multifunctional preservation for perishable products. Int J Biol Macromol 2023; 228:286-298. [PMID: 36581024 DOI: 10.1016/j.ijbiomac.2022.12.242] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 12/06/2022] [Accepted: 12/21/2022] [Indexed: 12/27/2022]
Abstract
The postharvest physiological and metabolic activities caused fruits and vegetables (F&V) quality deterioration. Therefore, developing an efficient preservation strategy is a promising approach to relieve this issue. In this study, a modified metal-organic framework (MOF; i.e., Cer@MHKUST-1) was encapsulated into a blended matrix of chitosan quaternary ammonium salt (CQAS)/gelatin to fabricate a multifunctional (water-locking, ethylene-removing, and antibacterial) packaging biopolymer-based film (i.e., CMCGF), the characteristics and preservative effects of the packaging were investigated. Results indicated that the physicochemical (e.g., mechanical, gas/light barrier, wettability) properties of CMCGF were improved compared with the control film (i.e., CGF). CMCGF have a higher ethylene adsorption performance of 65-69 cm3/g STP compared with CGF (7.8 cm3/g STP). Cu ions released from CMCGF destroyed the cell wall and membrane, resulting in the death of bacteria, and the antibacterial efficiency of CMCGF against E. coli and S. aureus was 97-100 % and 98-100 %, respectively. Postharvest storage experiments on tomato and winter jujube confirmed the high-efficiency preservation effect of CMCGF packaging. Therefore, CMCGF provides a multifunctional approach to extending the shelf-life of perishable products to decrease food wastage.
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Affiliation(s)
- Linyu Nian
- Department of Food Nutrition and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China
| | - Yao Xie
- Department of Food Nutrition and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China
| | - Xiaoyang Sun
- Department of Food Nutrition and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China
| | - Mengjun Wang
- Department of Food Nutrition and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China
| | - Chongjiang Cao
- Department of Food Nutrition and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China.
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24
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Graphitic carbon nitride (g-C3N4) based materials: current application trends in health and other multidisciplinary fields. INTERNATIONAL NANO LETTERS 2023. [DOI: 10.1007/s40089-023-00395-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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25
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Wang F, Xie C, Ye R, Tang H, Jiang L, Liu Y. Development of active packaging with chitosan, guar gum and watermelon rind extract: Characterization, application and performance improvement mechanism. Int J Biol Macromol 2023; 227:711-725. [PMID: 36565825 DOI: 10.1016/j.ijbiomac.2022.12.210] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 12/15/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
The objective of this study was to make a film matrix containing chitosan (CS) and guar gum (GG), and to improve the physicochemical properties of the film using watermelon rind extract (WRE) as a cross-linker and active substance for the preservation of fresh-cut bananas. The results of Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy showed that the WRE and CG matrix formed intermolecular hydrogen bond interactions, which made the structure of the resulting films more compact. With increasing amounts of WRE, the mechanical properties of the films were significantly increased, but the permeability of water vapor and oxygen was significantly decreased (p < 0.05). Notably, when the amount of extract reached 4 wt%, the DPPH radical scavenging activity of the composite film significantly increased to 83.24 %, and the antibacterial activity also reached its highest value. Fresh-cut bananas were stored at room temperature with polyethylene film, CG and CG-WRE. The CG with 4 wt% WRE effectively inhibited the changes in appearance, firmness, weight, color and total soluble solids content of fresh-cut bananas during storage. Therefore, CG-WRE as a novel active food packaging material, has good physicochemical properties and great potential to extend the shelf life of foods.
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Affiliation(s)
- Fenghui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Cancan Xie
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Rong Ye
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Hongjie Tang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agricultural University, Harbin 150030, China.
| | - Yingzhu Liu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
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26
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Gan M, Guo C, Liao W, Liu X, Wang Q. Development and characterization of chitosan/bacterial cellulose/pullulan bilayer film with sustained release curcumin. Int J Biol Macromol 2023; 226:301-311. [PMID: 36495997 DOI: 10.1016/j.ijbiomac.2022.12.034] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 12/03/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022]
Abstract
A natural biopolymer bilayer film based on chitosan and bacterial cellulose with a protective layer of pullulan was developed by a two-step solution casting method. Curcumin was incorporated as an active antioxidant and antibacterial agent into the inner layer. The films with different curcumin concentrations were systematically characterized. Fourier transform infrared spectroscopy and X-ray diffraction analyses showed high compatibility between curcumin and the polysaccharide matrix through intermolecular interactions, which was verified by enhanced mechanical and barrier properties. The curcumin incorporation improved the thermal stability by >35.4 %, along with lower visible and ultraviolet light transmittance (< 8.6 %) and water solubility (< 25.1 %). The film had both antibacterial and antioxidant properties, and the sustained release of curcumin was largest (> 58.8 %) in the fatty food simulant lasting for over 155 h. The results suggested that the film containing 0.2 % curcumin had ideal physical and functional properties, suggesting its potential as a novel packaging material for the preservation of high-fat food.
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Affiliation(s)
- Miaoyu Gan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Caoyu Guo
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Wenying Liao
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Xiaoli Liu
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China.
| | - Qi Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario N1G5C9, Canada
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27
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Zhao R, Guo H, Yan T, Li J, Xu W, Deng Y, Zhou J, Ye X, Liu D, Wang W. Fabrication of multifunctional materials based on chitosan/gelatin incorporating curcumin-clove oil emulsion for meat freshness monitoring and shelf-life extension. Int J Biol Macromol 2022; 223:837-850. [PMID: 36343838 DOI: 10.1016/j.ijbiomac.2022.10.271] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 10/29/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022]
Abstract
A new multifunctional film with active and intelligent effects was developed by incorporating curcumin-clove oil emulsion into natural materials. The basic properties, functional characteristics, and pH/NH3-sensitivity of films were investigated, and then these films were applied to extend shelf-life and monitor freshness of meat. Curcumin solution and emulsion illustrated significant color variations at different pH values. The incorporation of emulsion improved the UV-vis barrier and water resistance properties of films, which blocked most of UV-light and its water contact angle reached 100.03°. Meanwhile, the films had stronger mechanical strength and higher thermal stability, with elongation at break reaching 79.18 % and the maximum degradation temperature rising to 316 °C. Moreover, emulsion made films have a slow-release effect on clove oil, which not only enhanced the antioxidant property but also significantly improved their antibacterial activity. Additionally, the multifunctional films presented a significant color response to acidic/alkaline environments over a short time interval and could be easily identified by naked eyes. Finally, the films effectively extended the shelf-life of fresh meat by 3 days at 4 °C and visually monitored freshness through color changes in real-time. This knowledge provides insights and ideas for the development of novel food packaging with both active and intelligent functions.
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Affiliation(s)
- Runan Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Haocheng Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tianyi Yan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jiaheng Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Weidong Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yong Deng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jianwei Zhou
- Zhejiang University Ningbo Institute of Technology, Ningbo 315100, China; Hainan Institute of Zhejiang University, Sanya 572025, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China.
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28
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Santiago-Aliste A, Sánchez-Hernández E, Langa-Lomba N, González-García V, Casanova-Gascón J, Martín-Gil J, Martín-Ramos P. Multifunctional Nanocarriers Based on Chitosan Oligomers and Graphitic Carbon Nitride Assembly. MATERIALS (BASEL, SWITZERLAND) 2022; 15:8981. [PMID: 36556785 PMCID: PMC9785438 DOI: 10.3390/ma15248981] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 11/27/2022] [Accepted: 12/12/2022] [Indexed: 06/17/2023]
Abstract
In this study, a graphitic carbon nitride and chitosan oligomers (g-C3N4−COS) nanocarrier assembly, which was obtained by cross-linking with methacrylic anhydride (MA), was synthesized and characterized. Its characterization was carried out using infrared spectroscopy, elemental and thermal analyses, and transmission electron microscopy. The new nanocarriers (NCs), with an average particle size of 85 nm in diameter and a 0.25 dispersity index, showed photocatalytic activity (associated with the g-C3N4 moiety), susceptibility to enzymatic degradation (due to the presence of the COS moiety), and high encapsulation and moderate-high release efficiencies (>95% and >74%, respectively). As a proof of concept, the visible-light-driven photocatalytic activity of the NCs was tested for rhodamine B degradation and the reduction of uranium(VI) to uranium(IV). Regarding the potential of the nanocarriers for the encapsulation and delivery of bioactive products for crop protection, NCs loaded with Rubia tinctorum extracts were investigated in vitro against three Vitis vinifera phytopathogens (viz. Neofusicoccum parvum, Diplodia seriata, and Xylophilus ampelinus), obtaining minimum inhibitory concentration values of 750, 250, and 187.5 µg·mL−1, respectively. Their antifungal activity was further tested in vivo as a pruning wound protection product in young ‘Tempranillo’ grapevine plants that were artificially infected with the two aforementioned species of the family Botryosphaeriaceae, finding a significant reduction of the necrosis lengths in the inner woody tissues. Therefore, g-C3N4-MA-COS NCs may be put forward as a multifunctional platform for environmental and agrochemical delivery applications.
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Affiliation(s)
- Alberto Santiago-Aliste
- Department of Agricultural and Forestry Engineering, ETSIIAA, University of Valladolid, Avenida de Madrid 44, 34004 Palencia, Spain
| | - Eva Sánchez-Hernández
- Department of Agricultural and Forestry Engineering, ETSIIAA, University of Valladolid, Avenida de Madrid 44, 34004 Palencia, Spain
| | - Natalia Langa-Lomba
- Instituto Universitario de Investigación en Ciencias Ambientales de Aragón (IUCA), EPS, University of Zaragoza, Carretera de Cuarte s/n, 22071 Huesca, Spain
- Plant Protection Unit, Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain
| | - Vicente González-García
- Plant Protection Unit, Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain
| | - José Casanova-Gascón
- Instituto Universitario de Investigación en Ciencias Ambientales de Aragón (IUCA), EPS, University of Zaragoza, Carretera de Cuarte s/n, 22071 Huesca, Spain
| | - Jesús Martín-Gil
- Department of Agricultural and Forestry Engineering, ETSIIAA, University of Valladolid, Avenida de Madrid 44, 34004 Palencia, Spain
| | - Pablo Martín-Ramos
- Department of Agricultural and Forestry Engineering, ETSIIAA, University of Valladolid, Avenida de Madrid 44, 34004 Palencia, Spain
- Instituto Universitario de Investigación en Ciencias Ambientales de Aragón (IUCA), EPS, University of Zaragoza, Carretera de Cuarte s/n, 22071 Huesca, Spain
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29
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Zhang L, Chen D, Yu D, Regenstein JM, Jiang Q, Dong J, Chen W, Xia W. Modulating physicochemical, antimicrobial and release properties of chitosan/zein bilayer films with curcumin/nisin-loaded pectin nanoparticles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107955] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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30
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Jamróz E, Janik M, Marangoni L, Vieira RP, Tkaczewska J, Kawecka A, Szuwarzyński M, Mazur T, Jasińska JM, Krzyściak P, Juszczak L. Double-Layered Films Based on Furcellaran, Chitosan, and Gelatin Hydrolysates Enriched with AgNPs in Yerba Mate Extract, Montmorillonite, and Curcumin with Rosemary Essential Oil. Polymers (Basel) 2022; 14:4283. [PMID: 36297858 PMCID: PMC9612216 DOI: 10.3390/polym14204283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 10/01/2022] [Accepted: 10/07/2022] [Indexed: 11/30/2022] Open
Abstract
Double-layered active films based on furcellaran (1st layer-FUR), chitosan, and gelatin hydrolysates (2nd layer-CHIT+HGEL) were successfully prepared. Bioactive ingredients were added to the 1st film layer: AgNPs, which were synthesized in situ with yerba mate extract; montmorillonite clay (MMT); and different loads of ethanolic curcumin (CUR) extract enriched with rosemary essential oil (REO). SEM images confirmed the presence of AgNPs with a size distribution of 94.96 ± 3.33 nm throughout the films, and AFM and SEM photos indicated that the higher substance concentrations had rougher and more porous film microstructures. However, the water vapor transmission rate was reduced only at the lowest load of this ingredient. Despite the tensile strength of the films having decreased, the incorporation of the compounds showed a tendency towards reducing the modulus of elasticity, resulting in a lower stiffness of the composites. The addition of CUR and AgNPs improved the UV light barrier properties of the materials. The presented films showed quick reactions to changes in the pH value (from orange to red along with an increase in pH from 2 to 10), which indicates their potential use as indicators for monitoring the freshness of food products. Composite No. 2 showed the highest antimicrobial potential, while none of the presented films showed an antifungal effect. Finally, the antioxidant activities of the films increased dramatically at higher AgNP and CUR loads, suggesting an outstanding potential for active food packaging applications.
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Affiliation(s)
- Ewelina Jamróz
- Department of Chemistry, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland
| | - Magdalena Janik
- Department of Chemistry, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland
| | - Luís Marangoni
- Packaging Technology Center, Institute of Food Technology, Campinas 13083-862, Brazil
| | - Roniérik Pioli Vieira
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, Campinas 13083-862, Brazil
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland
| | - Agnieszka Kawecka
- Department of Product Packaging, Cracow University of Economics, ul. Rakowicka 27, PL-31-510 Kraków, Poland
| | - Michał Szuwarzyński
- Academic Centre for Materials and Nanotechnology, AGH University of Science and Technology, Al. Mickiewicza 30, PL-30-059 Kraków, Poland
| | - Tomasz Mazur
- Academic Centre for Materials and Nanotechnology, AGH University of Science and Technology, Al. Mickiewicza 30, PL-30-059 Kraków, Poland
| | - Joanna Maria Jasińska
- Department of Chemistry, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland
| | - Paweł Krzyściak
- Department of Infection Control and Mycology, Faculty of Medicine, Jagiellonian University Medical College, ul. Czysta 18, PL-31-121 Kraków, Poland
| | - Lesław Juszczak
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Długosz University in Częstochowa, ul. Armii Krajowej 13/15, PL-42-200 Częstochowa, Poland
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31
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Guo J, Dong S, Ye M, Wu X, Lv X, Xu H, Li M. Effects of Hydroxypropyl Methylcellulose on Physicochemical Properties and Microstructure of κ-Carrageenan Film. Foods 2022; 11:foods11193023. [PMID: 36230097 PMCID: PMC9563755 DOI: 10.3390/foods11193023] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/17/2022] [Accepted: 09/26/2022] [Indexed: 01/18/2023] Open
Abstract
We investigated the effects of different proportions of hydroxypropyl methylcellulose (HPMC) on the properties of κ-carrageenan film. Biodegradable κ-carrageenan/HPMC films (κCHM film) were prepared by the solution casting method and their physicochemical properties were evaluated. The results show that the addition of HPMC enhanced oxygen barrier capacity, mechanical properties (tensile strength and elongation at break) and thermal stability. Notably, when the addition of HPMC increased to 6% of κ-carrageenan (w:w), the κCHM-6 film not only effectively improved water resistance, including lower water solubility, water vapor permeability and higher water contact angle, but also made the structure of the κCHM-6 film more compact. Moreover, rheological measurement and atomic force microscopy characterization showed that κ-carrageenan had suitable compatibility with HPMC. Attenuated total reflection–Fourier transform infrared spectroscopy analysis further confirmed the enhancement of hydrogen bond interactions. This finding could contribute to promoting the potential application of κCHM film in food packaging.
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Affiliation(s)
| | | | | | | | | | | | - Mei Li
- Correspondence: ; Tel.: +86-151-2931-8871
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32
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Nian L, Wang M, Sun X, Zeng Y, Xie Y, Cheng S, Cao C. Biodegradable active packaging: Components, preparation, and applications in the preservation of postharvest perishable fruits and vegetables. Crit Rev Food Sci Nutr 2022; 64:2304-2339. [PMID: 36123805 DOI: 10.1080/10408398.2022.2122924] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh produce to deterioration caused by postharvest physiological and metabolic activities. Developing efficient preservation strategies is thus among the most important scientific issues to be urgently addressed in the field of food science. The incorporation of active agents into a polymer matrix to prepare biodegradable active packaging is being increasingly explored to mitigate the postharvest spoilage of fruits and vegetables during storage. This paper reviews the composition of biodegradable polymers and the methods used to prepare biodegradable active packaging. In addition, the interactions between bioactive ingredients and biodegradable polymers that can lead to plasticizing or cross-linking effects are summarized. Furthermore, the applications of biodegradable active (i.e., antibacterial, antioxidant, ethylene removing, barrier, and modified atmosphere) packaging in the preservation of fruits and vegetables are illustrated. These films may increase sensory acceptability, improve quality, and prolong the shelf life of postharvest products. Finally, the challenges and trends of biodegradable active packaging in the preservation of fruits and vegetables are discussed. This review aims to provide new ideas and insights for developing novel biodegradable active packaging materials and their practical application in the preservation of postharvest fruits and vegetables.
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Affiliation(s)
- Linyu Nian
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Mengjun Wang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Xiaoyang Sun
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yan Zeng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yao Xie
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Shujie Cheng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
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33
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Li B, Bao Y, Li J, Bi J, Chen Q, Cui H, Wang Y, Tian J, Shu C, Wang Y, Lang Y, Zhang W, Tan H, Huang Q, Si X. A sub-freshness monitoring chitosan/starch-based colorimetric film for improving color recognition accuracy via controlling the pH value of the film-forming solution. Food Chem 2022; 388:132975. [PMID: 35447591 DOI: 10.1016/j.foodchem.2022.132975] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 04/09/2022] [Accepted: 04/11/2022] [Indexed: 12/19/2022]
Abstract
The demand for intelligent packaging in food sub-freshness monitoring is increasing. Herein, a pH and NH3 responsing colorimetric film (PS-CH-LCA) was fabricated based on potato starch (PS), chitosan (CH) and Lonicera caerulea L. anthocyanins (LCA) via controlling the pH value of the film-forming solution, and was applied to the real-time monitoring of shrimp freshness. The PS-CH-LCA pH 2.5 film exhibited the highest tensile strength (6.43 MPa), the lowest water solubility (33.11%) and the most sensitive color responsiveness. Morphological and structural results revealed that CH was attached to the surface of PS via hydrogen bond, and anthocyanins were well immobilized in the film-forming matrix. The sensitive color change and its high correlation with spoilage indices demonstrated the PS-CH-LCA pH 2.5 film well indicated fresh, sub-fresh, spoiled level of shrimp. The results solved the limitation of chitosan-based packaging films in undistinguishable colorimetric endpoints, providing a new strategy for indicating the sub-freshness of food packaging.
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Affiliation(s)
- Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yiwen Bao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jiaxin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, National Risk Assessment Laboratory of Agro-products Processing Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, National Risk Assessment Laboratory of Agro-products Processing Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yuxuan Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Chi Shu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yuehua Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yuxi Lang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Weijia Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Hui Tan
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Qunxing Huang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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Zheng T, Tang P, Li G. Development of a pH-sensitive film based on collagen/chitosan/ZnO nanoparticles and mulberry extract for pork freshness monitoring. Food Chem 2022; 402:134428. [DOI: 10.1016/j.foodchem.2022.134428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 09/17/2022] [Accepted: 09/25/2022] [Indexed: 11/25/2022]
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35
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Huang G, Huang L, Geng C, Lan T, Huang X, Xu S, Shen Y, Bian H. Green and multifunctional chitosan-based conformal coating as a controlled release platform for fruit preservation. Int J Biol Macromol 2022; 219:767-778. [PMID: 35961553 DOI: 10.1016/j.ijbiomac.2022.08.038] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 07/27/2022] [Accepted: 08/07/2022] [Indexed: 11/05/2022]
Abstract
Food waste caused by the decay of perishable foods is a serious global issue. However, traditional preservative materials don't perform well in preventing food decay. Here, a green and multifunctional conformal coating is prepared by the hydrogen-bonding interactions among chitosan, nano-humic acid and curcumin, which is different from traditional preservative films obtained by solution blending. Thanks to the formation of hydrogen-bonding network, the surface roughness of the coating increased from 9.43 nm to 33.3 nm, which makes it more matches with the micro/nano structure of the fruit surface and obtains a good coating effect for various fruits. Furthermore, this coating shows distinctive mechanical properties (the tensile strength of 31.4 MPa), antioxidant and antibacterial activities (the inhibition zone ≥5 mm), and can be used to control the long-term release (up to 38 days) of natural preservative onto fruit surfaces. Through the demonstration of four perishable fruits, the coating can keep freshness and appearance at least 9 days longer than the uncoated samples, confirming the universal effectiveness of the coating in preventing fruit decay. This coating is easy to produce and use, washable, degradable, and makes from cheap or waste renewable biomaterials, which does not cause additional health and environmental concerns.
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Affiliation(s)
- Guohuan Huang
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China.
| | - Liushan Huang
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China
| | - Chao Geng
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China
| | - Tian Lan
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China
| | - Xiaosun Huang
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China
| | - Shilong Xu
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China
| | - Yunjun Shen
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China
| | - Hedong Bian
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Collaborative Innovation Center for Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530006, China.
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36
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Advanced Coatings with Antioxidant and Antibacterial Activity for Kumquat Preservation. Foods 2022; 11:foods11152363. [PMID: 35954129 PMCID: PMC9367912 DOI: 10.3390/foods11152363] [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: 06/16/2022] [Revised: 08/02/2022] [Accepted: 08/05/2022] [Indexed: 11/17/2022] Open
Abstract
An active coating is one of the best ways to maintain the good quality and sensory properties of fruits. A new active coating was prepared by incorporating curcumin and phloretin into the konjac glucomannan matrix (KGM-Cur-Phl). The fourier infrared spectroscopy, rheology and differential scanning calorimetry confirmed the successful fabrication of this coating. This coating showed excellent antioxidant activity revealed by the 95.03% of ABTS radicals scavenging ratio and 99.67% of DPPH radicals scavenging ratio. The result of bacteria growth curves showed that it could effectively inhibit the growth of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes and Salmonella typhimurium. The results of firmness, titratable acid and pH showed that it effectively prolonged the shelf life of kumquat. A novel konjac glucomannan-based active coating was provided.
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37
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Sodium alginate/gum arabic/glycerol multicomponent edible films loaded with natamycin: Study on physicochemical, antibacterial, and sweet potatoes preservation properties. Int J Biol Macromol 2022; 213:1068-1077. [PMID: 35697167 DOI: 10.1016/j.ijbiomac.2022.06.040] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/05/2022] [Accepted: 06/07/2022] [Indexed: 11/22/2022]
Abstract
Sweet potato (Ipomonea batatas Lam) is easily damaged due to its thin skin, which is limited in shelf life and causes enormous economic losses in the food industry. A new type of safe, non-toxic, and edible antibacterial functional film was developed with sodium alginate (2.5 %), gum arabic (1 %), glycerol (2 %), and natamycin as an antimicrobial agent in this study. The physical and antibacterial properties of films, such as thickness, chromaticity, water vapor permeability, tensile strength, and elongation at break, were studied. Furthermore, the antibacterial film was applied in the preservation of sweet potatoes. The results showed that natamycin emulsion had good compatibility with sodium alginate. Besides reducing the transparency of the composite membrane, the mechanical properties, barrier properties, and thermal stability of the composite film were significantly enhanced by the addition of natamycin prepared by a pH-cycle method. When the concentration of natamycin in the membrane solution reached 40 μg/mL or more, the antibacterial film had a noticeable inhibitory effect on the growth of molds, and yeasts, significantly enhancing the bacteriostatic effect of the base film. During the sweet potatoes storage, the water content, total starch content, Vc content, and flavonoid glycoside content of sweet potato showed a downward trend. However, the treatment of antibacterial film containing natamycin could slow down the physiological and quality changes of sweet potatoes during conventional storage, and the sweet potatoes still had good processing quality after 120 days of storage.
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38
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Junshun Z, Gao M, Bao Y. Antibacterial activity of phillyrin and its effect on the preservation of minced pork. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhang Junshun
- School of Forestry Northeast Forestry University Harbin PR China
| | - Mingkun Gao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology China Agricultural University Beijing PR China
| | - Yihong Bao
- School of Forestry Northeast Forestry University Harbin PR China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province Harbin PR China
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39
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Zhang L, Wang W, Ni Y, Yang C, Jin X, Wang Y, yang Y, Jin Y, Sun J, Wang J. ZnO/C-mediated k-carrageenan based pseudo-pasteurization films for kumquat preservation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107582] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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40
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Preparation and characterization of chitosan films incorporating epigallocatechin gallate: Microstructure, physicochemical, and bioactive properties. Int J Biol Macromol 2022; 211:729-740. [PMID: 35523362 DOI: 10.1016/j.ijbiomac.2022.04.226] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 04/28/2022] [Accepted: 04/29/2022] [Indexed: 01/02/2023]
Abstract
Novel chitosan films incorporating epigallocatechin gallate (EGCG) were prepared and demonstrated the ideal physical and mechanical properties required of candidate food packaging materials alongside desirable antioxidant and antibacterial activity. Compared with traditional chitosan films, chitosan films incorporated with EGCG were thicker, had higher tensile strength and water solubility, and had lower elongation at break, moisture content, degree of swelling, and water contact angles. Although EGCG-containing films were slightly darker in color than pure chitosan films, they exhibited a greater inhibitory effect on light-induced oxidation with obviously improved UV-vis barrier capability and opacity. Scanning electron microscopy results suggested that EGCG-incorporated samples had a rougher surface structure. This was further confirmed by atomic force microscopy and indicated that the addition of EGCG facilitated the formation of protective barriers through the interaction between the film and food surface. FTIR spectroscopy confirmed that EGCG interacted with chitosan by intermolecular hydrogen bonding and effectively improved the thermal stability of chitosan films. Notably, the incorporation of EGCG significantly enhanced the antioxidant and antibacterial activity of chitosan films. Hence, chitosan films incorporating EGCG have potential applications in the food industry as a novel active packaging material, especially in preventing food oxidation and spoilage in perishable foods.
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41
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Curcumin-loaded HKUST-1@ carboxymethyl starch-based composites with moisture-responsive release properties and synergistic antibacterial effect for perishable fruits. Int J Biol Macromol 2022; 214:181-191. [PMID: 35700848 DOI: 10.1016/j.ijbiomac.2022.06.022] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/22/2022] [Accepted: 06/05/2022] [Indexed: 11/22/2022]
Abstract
The spoilage of fruit is one of the most important causes of fruit waste. High humidity by fresh fruit respiration leads to bacterial reproduction, which is the key factor of products corruption. Herein, a biological multifunctional film (Cur-HKUST-1@CMS/PVA) for fruits preservation with a high moisture environment was developed by cross-linking carboxymethyl starch (CMS)/polyvinyl alcohol (PVA) with MOF-199 (HKUST-1), and loaded with curcumin. The hydrophilic CMS facilitates water adsorption and moisture can stimulate curcumin release from HKUST-1. HKUST-1 not only acts as curcumin carriers but also forms synergistic antibacterial with curcumin to improve the antibacterial activity of the composites. XRD and SEM demonstrated that moisture disrupts the structure of HKUST-1 and releases curcumin and the results showed that the release of curcumin increased from 25.11 % to 58.32 % after moisture stimulation. In addition, Cur-HKUST-1@CMS/PVA had excellent antibacterial activity and antioxidant ability. As validation, the film can keep pitaya and avocado freshness at least 4 days longer than the control, confirming the effectiveness of Cur-HKUST-1@CMS/PVA in preventing fruit decay. Consequently, Cur-HKUST-1@CMS/PVA is a promising active packaging material for improve the shelf life of perishable fruits.
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42
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Tanpichai S, Srimarut Y, Woraprayote W, Malila Y. Chitosan coating for the preparation of multilayer coated paper for food-contact packaging: Wettability, mechanical properties, and overall migration. Int J Biol Macromol 2022; 213:534-545. [PMID: 35661671 DOI: 10.1016/j.ijbiomac.2022.05.193] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/16/2022] [Accepted: 05/30/2022] [Indexed: 12/18/2022]
Abstract
Cellulose-based paper is an alternative substitution for petroleum-based polymers for packaging applications, but its mechanical performance is poor when in contact with water. Herein, chitosan was applied on cellulose-based paper via a coating approach. The effects of chitosan coatings between none and five layers on the color properties, wettability, thermal properties, mechanical performance, and overall migration in food simulants of the paper were evaluated. After the application of chitosan, chitosan first filled cavities between cellulose fibers within a network, and the chitosan film was formed on the paper surface later. This resulted in a pronounced increase in wettability and mechanical properties associated with a loss of whiteness and an increase in yellowness of the coated paper. The chitosan-coated paper became hydrophobic with a water contact angle of 94.7 ± 2.8°, and a robust improvement of 156.4% for tensile strength and 114.8% for strain at break was observed for the paper coated with three layers of chitosan in wet conditions in comparison to the uncoated paper. A reduction in the migration of the low molecular residuals from the paper could be hindered by the chitosan coating. These enhanced features revealed that chitosan-coated paper could be used as a food-contact material.
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Affiliation(s)
- Supachok Tanpichai
- Learning Institute, King Mongkut's University of Technology Thonburi, Bangkok, 10140, Thailand; Cellulose and Bio-based Nanomaterials Research Group, King Mongkut's University of Technology Thonburi, Bangkok, 10140, Thailand.
| | - Yanee Srimarut
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani 12120, Thailand
| | - Weerapong Woraprayote
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani 12120, Thailand
| | - Yuwares Malila
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani 12120, Thailand
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43
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Liu X, Xue F, Li C, Adhikari B. Physicochemical properties of films produced using nanoemulsions stabilized by carboxymethyl chitosan-peptide conjugates and application in blueberry preservation. Int J Biol Macromol 2022; 202:26-36. [PMID: 35007633 DOI: 10.1016/j.ijbiomac.2021.12.186] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/11/2021] [Accepted: 12/29/2021] [Indexed: 12/20/2022]
Abstract
Carboxymethyl chitosan (CMCh)-peptide conjugates were produced by grafting CMCh with peptides from hemp seed, maize and casein. The nanoemulsions stabilized by these conjugates had smaller droplet size and better emulsifying properties. Nanoemulsions stabilized by conjugates were used to develop active films containing Camellia essential oil and the effect of conjugation on physicochemical properties of resulting films was evaluated. Water vapor and oxygen barrier properties, tensile strength, flexibility, and temperature of endothermic peak increased 6.6-19.8% and 6.9-27.2%, 40.1-96.6%, 61.4-83.3% and 7.8-18.5%, respectively when the CMCh-peptide conjugates were used to emulsify the essential oil. The conjugation helped to form compact structure. All of the films containing essential oil emulsions stabilized by conjugates showed the ability to extend the shelf-life of blueberry by maintaining the firmness, reducing the weight loss and slowing down the formation of soluble solids.
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Affiliation(s)
- Xinye Liu
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China.
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia.
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