1
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Oliveira Filho JGD, Silva CDO, do Canto RA, Egea MB, Tonon RV, Paschoalin RT, Azeredo HMCD, Mattoso LHC. Fast and sustainable production of smart nanofiber mats by solution blow spinning for food quality monitoring: Potential of polycaprolactone and agri-food residue-derived anthocyanins. Food Chem 2024; 457:140057. [PMID: 38908248 DOI: 10.1016/j.foodchem.2024.140057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 06/01/2024] [Accepted: 06/09/2024] [Indexed: 06/24/2024]
Abstract
The shelf life of perishable foods is estimated through expensive and imprecise analyses that do not account for improper storage. Smart packaging, obtained by agile manufacturing of nanofibers functionalized with natural pigments from agri-food residues, presents promising potential for real-time food quality monitoring. This study employed the solution blow spinning (SBS) technique for the rapid production of smart nanofiber mats based on polycaprolactone (PCL), incorporating extracts of agricultural residues rich in anthocyanins from eggplant (EE) or purple cabbage (CE) for monitoring food quality. The addition of EE or CE to the PCL matrix increased the viscosity of the solution and the diameter of the nanofibers from 156 nm to 261-370 nm. The addition of extracts also improved the mechanical and water-related properties of the nanofibers, although it reduced the thermal stability. Attenuated total reflectance Fourier-transform infrared spectroscopy confirmed the incorporation of anthocyanins into PCL nanofibers. Nanofiber mats incorporated with EE or CE exhibited visible color changes (ΔE ≥ 3) in response to buffer solutions (pH between 3 and 10), and ammonia vapor. Smart nanofibers have demonstrated the ability to monitor fish fillet spoilage through visible color changes (ΔE ≥ 3) during storage. Consequently, smart nanofibers produced by the SBS technique, using PCL and anthocyanins from agro-industrial waste, reveal potential as smart packaging materials for food.
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Affiliation(s)
| | | | - Renan Assalim do Canto
- Brazilian Agricultural Research Corporation, Embrapa Instrumentation, São Carlos, SP, Brazil.
| | | | - Renata Valeriano Tonon
- Brazilian Agricultural Research Corporation, Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
| | - Rafaella Takehara Paschoalin
- Laboratory of Biopolymers and Biomaterials (BIOPOLMAT), University of Araraquara (UNIARA), Araraquara, SP, Brazil.
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2
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Chen D, Lv J, Wang A, Yong H, Liu J. Intelligent Food Packaging: Quaternary Ammonium Chitosan/Gelatin Blended Films Enriched with Blueberry Anthocyanin-Derived Cyanidin for Shrimp and Milk Freshness Monitoring. Foods 2024; 13:2237. [PMID: 39063321 PMCID: PMC11275320 DOI: 10.3390/foods13142237] [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: 06/22/2024] [Revised: 07/11/2024] [Accepted: 07/15/2024] [Indexed: 07/28/2024] Open
Abstract
Blueberry anthocyanin-derived cyanidin (BAC) was used to prepare a series of responsive food freshness packaging films by compounding it with quaternary chitosan (QC) and gelatin (G). The fundamental properties, pH sensitivity, and functional attributes of the films were examined. The BAC solutions exhibited notable variations in color (from red to pink to violet) under different pH conditions. The incorporation of BAC resulted in improved UV-vis shielding capabilities but compromised the mechanical strength of the films (with tensile strength values from 85.02 to 44.89 MPa, elongation at break from 13.08% to 3.6%, and water vapor transmission rates from 5.24 × 10-9 to 7.80 × 10-9 g m-1 s-1 Pa-1). The QC-G-BAC films, containing 5-15 wt% BAC, exhibited noticeable color changes in acidic/ammonia environments within a short timeframe, easily discernible to the naked eye. Furthermore, the inclusion of BAC significantly enhanced the antioxidant and antimicrobial properties of the films. The addition of 5-15 wt% BAC to QC-G-BAC films could be employed for assessing the freshness of fresh shrimp (from red to dark red) and pasteurized milk (from red to dark earthy yellow). Among them, the total color difference (ΔE) of QC-G-BAC5 film was significantly correlated with the pH, acidity, and total colony count of pasteurized milk (R = 0.846, -0.930, -0.908, respectively). This new concept in smart packaging offers a straightforward and user-friendly freshness indicator.
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Affiliation(s)
| | | | | | | | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (D.C.); (J.L.); (A.W.); (H.Y.)
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3
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Feng Y, Lin J, Chen X, Chai H, Tian L, Zhang J, Sun Q, Yang Y, Li Y. Hybrid chiral nanocellulose-cyanidin composite with pH and humidity response for visual inspection and real-time tracking of shrimp quality and freshness. Food Chem 2024; 446:138885. [PMID: 38447387 DOI: 10.1016/j.foodchem.2024.138885] [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: 10/11/2023] [Revised: 01/31/2024] [Accepted: 02/25/2024] [Indexed: 03/08/2024]
Abstract
Biobased multi-stimulation materials have received considerable attention for intelligent packaging and anti-counterfeiting applications. Cellulose nanocrystals (CNCs) and cyanidins are good material candidates for monitoring food freshness as they are eco-friendly natural substances. This work incorporated cyanidin with a CNC-hosting substrate to develop a simple, environment-friendly colorimetric device to visualize food freshness. Across the pH range of 2-13, the indicator exhibited noticeable color changes ranging from red to gray and eventually to orange. The CNC-cyanidin (CC) film exhibited a dramatic color change from blue to dark red and high sensitivity at a relative humidity of 30 %-100 %. In corresponding to the total volatile elemental nitrogen (TVB-N) level of shrimp, the indicator showed distinguishable colors at different stages of shrimp. The findings imply that the samples have substantial potential for use as an intelligent indicator for tracking shrimp freshness.
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Affiliation(s)
- Yingxuan Feng
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Jian Lin
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Xinjie Chen
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Hao Chai
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Linping Tian
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Jiayi Zhang
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China
| | - Qingfeng Sun
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China.
| | - Yushan Yang
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China.
| | - Yingying Li
- College of Chemistry and Materials Engineering, Zhejiang A&F University, Hangzhou, Zhejiang Province 311300, PR China.
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4
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Koshy RR, K V, Reghunadhan A, Mary SK, Koshy JT, D S, Williams PG, Pothan LA. Biofilms from poly-vinyl alcohol/palmyra root sprout with Boswellia serrata, carbon dots and anthocyanin for sensing the freshness of sardine fish. Int J Biol Macromol 2024; 273:132991. [PMID: 38862048 DOI: 10.1016/j.ijbiomac.2024.132991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 05/30/2024] [Accepted: 06/05/2024] [Indexed: 06/13/2024]
Abstract
One of the main issues that customers worldwide have is food adulteration. In commercial packages, freshness cannot always be determined visually. Here, we propose sensitive films for use in food packaging that could alter colour to indicate a change in freshness. Hybrid, multifunctional, and eco-friendly films were prepared from polyvinyl alcohol/palmyra root sprout (PVA/PRS), fused with soy protein isolate carbon dot (CD), Boswellia serrata (BS), and Clitoriaternatea anthocyanin (CTE). The films showed pH sensitivity, antioxidant, and UV barrier properties. By creating hydrogen bonds between PRS and the other fillers, adding these substances makes PVA less crystallized. These interactions were verified by infrared Fourier-transform analysis. When compared to PVA, PRS films had significantly lower moisture content and swelling ratios. The UV-blocking capabilities of the films were greatly improved by the addition of CD, BS, and CTE without compromising their mechanical, thermal, or water vapor barrier properties. The composite film PVA/PRS/CD/BS/CTE exhibited a maximum tensile strength value of 69.47 ± 1.49 MPa. The CT extract provides the film with superior antioxidant properties. The colorimetric films PVA/PRS/CTE and PVA/PRS/CD/BS/CTE showed distinct pH-responsive colour-change properties as well as good colour stability. The colorimetric films were used to test the freshness of sardine fish, and they revealed unique colour changes that indicated whether the fish sample was spoiled or not.
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Affiliation(s)
- Rekha Rose Koshy
- Postgraduate and Research Department of Chemistry, Bishop Moore College, University of Kerala, Mavelikara, Kerala 690110, India.
| | - Vishnu K
- Postgraduate and Research Department of Chemistry, Bishop Moore College, University of Kerala, Mavelikara, Kerala 690110, India
| | - Arunima Reghunadhan
- Department of Chemistry, TKM College of Engineering, Karicode, Kollam, Kerala 691005, India
| | - Siji K Mary
- Postgraduate and Research Department of Chemistry, Bishop Moore College, University of Kerala, Mavelikara, Kerala 690110, India
| | - Jijo Thomas Koshy
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore, India
| | - Sangeetha D
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore, India
| | - Prakash G Williams
- Department of Botany and Biotechnology, Bishop Moore College, University of Kerala, Mavelikara, Kerala 690110, India
| | - Laly A Pothan
- Postgraduate and Research Department of Chemistry, Bishop Moore College, University of Kerala, Mavelikara, Kerala 690110, India.
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5
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Guo C, Li Y, Zhang H, Zhang Q, Wu X, Wang Y, Sun F, Shi S, Xia X. A review on improving the sensitivity and color stability of naturally sourced pH-sensitive indicator films. Compr Rev Food Sci Food Saf 2024; 23:e13390. [PMID: 39031881 DOI: 10.1111/1541-4337.13390] [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: 01/11/2024] [Revised: 04/26/2024] [Accepted: 05/19/2024] [Indexed: 07/22/2024]
Abstract
Naturally sourced pH-sensitive indicator films are of interest for real-time monitoring of food freshness through color changes because of their safety. Therefore, natural pigments for indicator films are required. However, pigment stability is affected by environmental factors, which can in turn affect the sensitivity and color stability of the pH-sensitive indicator film. First, natural pigments (anthocyanin, betalain, curcumin, alizarin, and shikonin) commonly used in pH-sensitive indicator films are presented. Subsequently, the mechanisms behind the change in pigment color under different pH environments and their applications in monitoring food freshness are also described. Third, influence factors, such as the sources, types, and pH sensitivity of pigments, as well as environmental parameters (light, temperature, humidity, and oxygen) of sensitivity and color stability, are analyzed. Finally, methods for improving the pH-sensitive indicator film are explored, encapsulation of natural pigments, incorporation of a hydrophobic film-forming matrix or function material, and protective layer have been shown to enhance the color stability of indicator films, the addition of copigments or mental ions, blending of different natural pigments, and the utilization of electrospinning have been proved to increase the color sensitivity of indicator films. This review could provide theoretical support for the development of naturally sourced pH-sensitive indicator films with high stability and sensitivity and facilitate the development in the field of monitoring food freshness.
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Affiliation(s)
- Chang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Hao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiaodan Wu
- Heilongjiang North Fish Fishing Industry Group Co., Ltd, Daqing, Heilongjiang, China
| | - Ying Wang
- Heilongjiang North Fish Fishing Industry Group Co., Ltd, Daqing, Heilongjiang, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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6
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Thivya P, Gururaj PN, Reddy NBP, Rajam R. Recent advances in protein-polysaccharide based biocomposites and their potential applications in food packaging: A review. Int J Biol Macromol 2024; 268:131757. [PMID: 38657934 DOI: 10.1016/j.ijbiomac.2024.131757] [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: 12/18/2023] [Revised: 04/09/2024] [Accepted: 04/20/2024] [Indexed: 04/26/2024]
Abstract
This review addresses the current trend of replacing petroleum-based polymers in food packaging with bio-based alternatives, specifically focusing on proteins and polysaccharides. While these biopolymers exhibit excellent film-forming properties and are abundant in nature, their individual use in packaging lacks ideal plastic-like characteristics, especially in terms of mechanical and barrier properties. A recent solution involves the formulation of biocomposites through the reinforcement of one biopolymer with another (e.g., protein with a polysaccharide), significantly enhancing the physical, mechanical, and barrier properties of packaging materials. The review concentrates on the integration of proteins and polysaccharides in biocomposite materials, emphasizing their potential applications in active and intelligent food packaging systems. It covers sources, manufacturing methods, interaction mechanisms, recent developments, perspectives, and opportunities. The exploration extends to practical implementations of these biocomposites in enhancing food quality, safety, and shelf life-a green technological approach contributing to the reduction of food waste and loss.
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Affiliation(s)
- P Thivya
- Department of Food Technology, Kalasalingam Academy of Research and Education (KARE), Krishnankoil, Virudhunagar, Tamilnadu, India.
| | - P N Gururaj
- Department of Food Science and Technology, Hamelmalo Agricultural College, Hamelmalo, Zoba-Anseba, Eritrea
| | - N Bhanu Prakash Reddy
- Department of Food Process Engineering, National Institute of Food Technology, Entrepreneurship and Management, (NIFTEM-T), Thanjavur, Tamil Nadu, India
| | - R Rajam
- Department of Food Technology, Kalasalingam Academy of Research and Education (KARE), Virudhunagar 626126, Tamilnadu, India
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7
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Zeng Q, Wang Y, Javeed A, Chen F, Li J, Guan Y, Chen B, Han B. Preparation and properties of polyvinyl alcohol/chitosan-based hydrogel with dual pH/NH 3 sensor for naked-eye monitoring of seafood freshness. Int J Biol Macromol 2024; 263:130440. [PMID: 38417763 DOI: 10.1016/j.ijbiomac.2024.130440] [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: 10/12/2023] [Revised: 02/22/2024] [Accepted: 02/23/2024] [Indexed: 03/01/2024]
Abstract
To address the issue of food spoilage causing health and economic loss, we developed a pH/NH3 dual sensitive hydrogel based on polyvinyl alcohol/chitosan (PVA/CS) containing chitosan-phenol red (CP). The CP was synthesized via Mannich reaction and immobilized it in PVA/CS hydrogel through freezing/thawing method to prepare the final PVA/CS/CP hydrogel. The synthesis of CP was confirmed by 1H NMR, FT-IR, XRD, UV-vis, and XPS. The characteristics of hydrogel were evaluated by FT-IR, XRD, SEM, mechanical properties, thermal stability, leaching, and color stability tests. The PVA/CS/CP hydrogel showed distinctly different color at various pH and NH3 vapor levels (yellow to purple). The hydrogel exhibited obvious color changes (ΔE = 46.95) in response to shrimp spoilage, stored at 4 °C. It showed positive and strong correlation between the ΔE values of the indicator hydrogel and total volatile basic nitrogen (TVB-N) as (R2 = 0.9573) and with pH as (R2 = 0.8686), respectively. These results clearly show that the PVA/CS/CP hydrogel could be applied for naked-eye real-time monitoring of seafood freshness in intelligent packaging.
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Affiliation(s)
- Qiuyu Zeng
- Department of Development Technology of Marine Resources, College of Life Sciences and Medicine, Laboratory of Antiallergic Functional Molecules, Zhejiang Sci-Tech University, Hangzhou 310018, PR China
| | - Yifan Wang
- Department of Development Technology of Marine Resources, College of Life Sciences and Medicine, Laboratory of Antiallergic Functional Molecules, Zhejiang Sci-Tech University, Hangzhou 310018, PR China
| | - Ansar Javeed
- Department of Development Technology of Marine Resources, College of Life Sciences and Medicine, Laboratory of Antiallergic Functional Molecules, Zhejiang Sci-Tech University, Hangzhou 310018, PR China
| | - Fengyun Chen
- School of Science, Zhejiang Sci-Tech University, Hangzhou 310018, PR China
| | - Jiaxing Li
- Department of Development Technology of Marine Resources, College of Life Sciences and Medicine, Laboratory of Antiallergic Functional Molecules, Zhejiang Sci-Tech University, Hangzhou 310018, PR China
| | - Yating Guan
- Department of Development Technology of Marine Resources, College of Life Sciences and Medicine, Laboratory of Antiallergic Functional Molecules, Zhejiang Sci-Tech University, Hangzhou 310018, PR China
| | - Baiyu Chen
- Department of Development Technology of Marine Resources, College of Life Sciences and Medicine, Laboratory of Antiallergic Functional Molecules, Zhejiang Sci-Tech University, Hangzhou 310018, PR China
| | - Bingnan Han
- Department of Development Technology of Marine Resources, College of Life Sciences and Medicine, Laboratory of Antiallergic Functional Molecules, Zhejiang Sci-Tech University, Hangzhou 310018, PR China.
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8
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Gaviria YAR, Chacon WDC, Cesca K, Leandro GC, Valencia GA, da Costa C. Smart labels based on polyvinyl alcohol incorporated with chitosan nanoparticles loaded with grape extract: Functionality, stability and food application. Int J Biol Macromol 2024; 263:130513. [PMID: 38428758 DOI: 10.1016/j.ijbiomac.2024.130513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 02/19/2024] [Accepted: 02/26/2024] [Indexed: 03/03/2024]
Abstract
Anthocyanins (ACNs) are natural compounds with potential applications due to their colorimetric response to pH. Due to their sensitivity to various environmental factors, nanoencapsulation with biopolymers is a successful strategy for stabilizing ACNs. In this work ACNs were extracted from grape skins and encapsulated into chitosan (CS) nanoparticles by ionic gelation using sodium tripolyphosphate (TPP) as a cross-linking agent. CS nanoparticles loaded with ACNs had particle sizes between 291 and 324 nm and polydispersity index around 0.3. The encapsulation efficiency of ACNs was approximately 60 %; and encapsulated anthocyanins (ACN-NPs) exhibited color change properties under different pH conditions. pH-sensitive labels based on polyvinyl alcohol (PVA) were prepared by the casting method. The effect of incorporating ACN-NPs on the physical, structural, and pH-sensitive properties of PVA labels was evaluated, and its application as shrimp freshness indicator was studied. The nanoencapsulation protected ACNs against heat and light treatments, preserving the original purple color. When applying the label, visible changes from red to blue until reaching yellow were observed with the change in the quality of the shrimp at the refrigeration temperature. The results suggest that PVA labels containing ACNs encapsulated in C-NPs can be used as smart packaging labels in the food industry.
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Affiliation(s)
| | | | - Karina Cesca
- Department of Chemical and Food Engingeheering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Gabriel Coelho Leandro
- Department of Chemical and Food Engingeheering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engingeheering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Cristiane da Costa
- Department of Chemical and Food Engingeheering, Federal University of Santa Catarina, Florianópolis, SC, Brazil; Department of Textile Engineering, Federal University of Santa Catarina, Blumenau, SC, Brazil.
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9
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Wang Y, Yang X, Li L. Formation of pH-responsive hydrogel beads and their gel properties: Soybean protein nanofibers and sodium alginate. Carbohydr Polym 2024; 329:121748. [PMID: 38286537 DOI: 10.1016/j.carbpol.2023.121748] [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: 10/06/2023] [Revised: 12/24/2023] [Accepted: 12/26/2023] [Indexed: 01/31/2024]
Abstract
Hydrogel beads prepared from protein nanofibers are popular because of their safety, sleek appearance, and protection of biologically active substances. However, extreme external environmental variations, such as pH and temperature, can limit their practical application. To meet the application requirements of hydrogel beads in different environments, non-covalent mixtures of CaCl2 cross-linked soybean protein nanofibers (SNF) and sodium alginate (SA) were used to prepare hydrogel beads. In the present study, the hardness (782.48 g) and elasticity of hydrogel beads formed at SNF/SA = 7:3 and CaCl2 concentration of 0.1 mol/L were the maximum. Furthermore, the water content and pH swelling also reached a peak (98.68 %, 43.85 g/g) due to the best morphology and regular internal network structure. Meanwhile, the pH-responsive hydrogel beads with added anthocyanins were able to respond to the ambient pH under different temperatures and pH conditions and maintained color stability during 96 h of storage (ΔE < 5). In this experiment, a pH-responsive hydrogel bead based on soybean protein nanofiber (SNF) and sodium alginate (SA) was prepared by simple ionic crosslinking. It provides a theoretical and experimental basis for the future application of plant protein nanofibers as pH-responsive hydrogel materials.
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Affiliation(s)
- Yuxin Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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10
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Zhang Q, Lin G, Wang H, Jin MC, Dang H, Zhang J, Guo R, Yan H, Niu B, Wang H. Development of smart packaging film incorporated with sodium alginate-chitosan quaternary ammonium salt nanocomplexes encapsulating anthocyanins for monitoring milk freshness. Int J Biol Macromol 2024; 263:130336. [PMID: 38387631 DOI: 10.1016/j.ijbiomac.2024.130336] [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: 12/09/2023] [Revised: 02/03/2024] [Accepted: 02/19/2024] [Indexed: 02/24/2024]
Abstract
This study focused on the preparation, functionality, and application of smart food packaging films based on polyvinyl alcohol (PVA) and anthocyanins (ACNs) -loaded sodium alginate-chitosan quaternary ammonium salt (HACC-SA) nanocomplexes. The average encapsulation rate of anthocyanins-loaded nanocomplexes reached 62.51 %, which improved the hydrophobicity and water vapor barrier of the PVA film. FTIR confirmed that the nanocomplexes were immobilized in the PVA film matrix by hydrogen bonding, which improved the mechanical properties of the film. The SEM and XRD results demonstrated that the HACC-SA-ACNs nanocomplexes were uniformly distributed in the film matrix and the crystallinity of PVA was decreased. The P/HACC-SA-ACNs film showed a significant response to buffers of pH 2-13 and high color stability after 21 days of storage compared to the P/ACNs film. Furthermore, the color of the composite film changed from purple to red as the milk freshness decreased during 72 h of milk freshness monitoring, indicating that the P/HACC-SA-ACNs films were suitable and promising for application as smart packaging materials.
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Affiliation(s)
- Qi Zhang
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Gang Lin
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Huainian Wang
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Ming Chao Jin
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Haoming Dang
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Jie Zhang
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Ruijie Guo
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Hong Yan
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Baolong Niu
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Huifang Wang
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China; College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China.
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11
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Wen P, Wu J, Wu J, Wang H, Wu H. A Colorimetric Nanofiber Film Based on Ethyl Cellulose/Gelatin/Purple Sweet Potato Anthocyanins for Monitoring Pork Freshness. Foods 2024; 13:717. [PMID: 38472830 DOI: 10.3390/foods13050717] [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: 01/29/2024] [Revised: 02/20/2024] [Accepted: 02/22/2024] [Indexed: 03/14/2024] Open
Abstract
In this study, colorimetric indicator nanofiber films based on ethyl cellulose (EC)/gelatin (G) incorporating purple sweet potato anthocyanins (PSPAs) were designed via electrospinning technology for monitoring and maintaining the freshness of pork. The film presented good structural integrity and stability in a humid environment with water vapor permeability (WVP) of 6.07 ± 0.14 × 10-11 g·m-1s-1Pa-1 and water contact angle (WCA) of 81.62 ± 1.43°. When PSPAs were added into the nanofiber films, the antioxidant capacity was significantly improved (p < 0.05) with a DPPH radical scavenging rate of 68.61 ± 1.80%. The nanofiber films showed distinguishable color changes as pH changes and was highly sensitive to volatile ammonia than that of casting films. In the application test, the film color changed from light pink (fresh stage) to light brown (secondary freshness stage) and then to brownish green (spoilage stage), indicating that the nanofiber films can be used to detect the real-time freshness of pork during storage. Meanwhile, it could prolong the shelf life of pork by inhibiting the oxidation degree. Hence, these results suggested that the EC/G/PSPA film has promising future for monitoring freshness and extending shelf life of pork.
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Affiliation(s)
- Peng Wen
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China
| | - Jinling Wu
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China
| | - Jiahui Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510641, China
| | - Hong Wang
- College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510641, China
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12
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Li H, Liu M, Li J, Zhang X, Zhang H, Zheng L, Xia N, We I A, Hua S. 3D Printing of smart labels with curcumin-loaded soy protein isolate. Int J Biol Macromol 2024; 255:128211. [PMID: 37989429 DOI: 10.1016/j.ijbiomac.2023.128211] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 10/25/2023] [Accepted: 11/15/2023] [Indexed: 11/23/2023]
Abstract
A two-step method for preparing smart labels that can monitor food freshness through color change is presented. The conventional casting method for such labels is not cost-effective, as it uses organic solvents and requires additional cutting processes. Our method is more eco-friendly and customizable, as it uses water as the sole solvent and 3D printing as the fabrication technique. First, curcumin was encapsulated with soy protein isolate (SPI) by a pH-driven method involving hydrogen bonding and hydrophobic interactions. Subsequently, the SPI-curcumin complex was blended with gelatin to create a printable ink. The ink has suitable rheological properties for extrusion, with a yield stress of 400-600 Pa and a viscosity of 122.93-142.82 Pa·s at the optimal printing temperature. The complex modulus of the ink increases to above 2 × 103 Pa when cooled to 25 °C, indicating rapid gel formation. The application of these smart labels to minced meat demonstrated their ability to reflect its freshness by transitioning from yellow to red. Furthermore, the printability and mechanical properties of the labels can be adjusted by changing the glycerol/water ratio. This innovative approach is a promising solution for producing environmentally friendly and customizable smart labels for food freshness monitoring.
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Affiliation(s)
- Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Jinghong Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xiaohan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Afeng We I
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Shihui Hua
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
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13
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Li JX, Zhang YQ. Mechanically Robust Poly(vinyl alcohol)-Egg White Composite Hydrogel with Enhancing Biocompatibility by Unidirectional Nanopore Dehydration. ACS OMEGA 2023; 8:33763-33773. [PMID: 37744826 PMCID: PMC10515601 DOI: 10.1021/acsomega.3c04171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Accepted: 08/30/2023] [Indexed: 09/26/2023]
Abstract
A simple and green method, unidirectional nanopore dehydration (UND), directly processes 10% poly(vinyl alcohol) (PVA) aqueous solution containing 20% egg white (EW) into a composite hydrogel membrane (PVA-EW). The tensile strength and elongation of the UND-based PVA-EW at 25 °C were 0.91 MPa and 534.17%, respectively, while the two values at 70 °C were increased by 700 and 38%, respectively. The PVA-EW (70 °C) was still dominated by random coils and α-helical structures. The hydroxyl groups of intramolecules and intermolecules of both PVA and EW could be able to combine and form either more hydrogen bonds or stronger hydrogen bonds. PVA-EW is soft and translucent, has good mechanical properties, and has a porous networked structure with pores that have a diameter of 1-10 μm. L-929 mouse fibroblasts were found to be able to adhere, grow, and proliferate well on the hydrogel composite membrane. This novel PVA-EW biomaterial has potential applications in biomaterials especially medical tissue engineering.
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Affiliation(s)
- Ji-Xin Li
- School of Biology and Basic
Medical Sciences, Medical College, Soochow
University, RM702-2303, No. 199, Renai Road, Industrial Park, Suzhou 215123, P. R. China
| | - Yu-Qing Zhang
- School of Biology and Basic
Medical Sciences, Medical College, Soochow
University, RM702-2303, No. 199, Renai Road, Industrial Park, Suzhou 215123, P. R. China
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14
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Yu D, Cheng S, Li Y, Su W, Tan M. Recent advances on natural colorants-based intelligent colorimetric food freshness indicators: fabrication, multifunctional applications and optimization strategies. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37655606 DOI: 10.1080/10408398.2023.2252904] [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: 09/02/2023]
Abstract
With the increasing concerns of food safety and public health, tremendous efforts have been concentrated on the development of effective, reliable, nondestructive methods to evaluate the freshness level of different kinds of food. Natural colorants-based intelligent colorimetric indicators which are typically constructed with natural colorants and polymer matrices has been regarded as an innovative approach to notify the customers and retailers of the food quality during the storage and transportation procedure in real-time. This review briefly elucidates the mechanism of natural colorants used for intelligent colorimetric indicators and fabrication methodologies of natural colorants-based food freshness indicators. Subsequently, their multifunctional applications in intelligent food packaging systems like antioxidant packaging, antimicrobial packaging, biodegradable packaging, UV-blocking packaging and inkless packaging are well introduced. This paper also summarizes several optimizing strategies for the practical application of this advanced technology from different perspectives. Strategies like adopting a hydrophobic matrix, constructing double-layer film and encapsulation have been developed to improve the stability of the indicators. Co-pigmentation, metal ion complexation, pigment-mixing and using substrates with high surface area are proved to be effective to enhance the sensitivity of the indicators. Approaches include multi-index evaluation, machine learning and smartphone-assisted evaluation have been proven to improve the accuracy of the intelligent food freshness indicators. Finally, future research opportunities and challenges are proposed. Based on the fundamental understanding of natural colorants-based intelligent colorimetric food freshness indicators, and the latest research and findings from literature, this review article will help to develop better, lower cost and more reliable food freshness evaluation technique for modern food industry.
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Affiliation(s)
- Deyang Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Shasha Cheng
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Yu Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
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15
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Zhang C, Chi W, Zhou T, Wang Y, Li J, Wang L. Fabricating a visibly colorimetric film via self-releasing of anthocyanins from distributed mulberry pomace particles in hydrophilic sodium carboxymethyl starch-based matrix to monitor meat freshness. Int J Biol Macromol 2023; 246:125617. [PMID: 37390997 DOI: 10.1016/j.ijbiomac.2023.125617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 06/14/2023] [Accepted: 06/27/2023] [Indexed: 07/02/2023]
Abstract
A highly distinguishable indicator film was developed based on sodium carboxymethyl starch, κ-carrageenan, carboxylated cellulose nanocrystals and mulberry pomace particles (MPPs). As the content of MPPs increased from 0 % to 6 %, the tensile strength decreased from 11.71 MPa to 5.20 MPa, the elongation at break increased from 26.84 % to 43.76 %, respectively, and the haze increased from 34.12 % to 52.10 %. The films accurately exhibit a color change from purple to blue-green under alkaline conditions. The enhanced haze improved the visible resolution of the films during the color-changing process. The films with the size of 7.50 mm × 7.50 mm and 10.0 mm × 10.0 mm exhibited obvious color changes when the total volatile basic nitrogen reached 14.60 mg/100 g and 19.04 mg/100 g, respectively, which accurately indicated the quality of pork and fish. This study will offer a simplified path to improve both accurate sensitivity and distinguishability for smart films.
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Affiliation(s)
- Cijian Zhang
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, 26th Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Wenrui Chi
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, 26th Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Tao Zhou
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, 26th Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Yuxi Wang
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, 26th Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Jian Li
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, 26th Hexing Road, Xiangfang District, Harbin 150040, PR China
| | - Lijuan Wang
- Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, 26th Hexing Road, Xiangfang District, Harbin 150040, PR China.
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16
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Echegaray N, Goksen G, Kumar M, Sharma R, Hassoun A, Lorenzo JM, Dar BN. A critical review on protein-based smart packaging systems: Understanding the development, characteristics, innovations, and potential applications. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37114905 DOI: 10.1080/10408398.2023.2202256] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/29/2023]
Abstract
The use of packaging in the food industry is essential to protect food and improve its shelf life. However, traditional packaging, based on petroleum derivatives, presents some problems because it is non-biodegradable and is obtained from nonrenewable sources. In contrast, protein-based smart packaging is presented as an environmentally friendly strategy that also permits obtaining packaging with excellent characteristics for the formation of smart films and coatings. This review aims to summarize recent developments in smart packaging, focusing on edible films/coatings materials, originating from animal and plant protein sources. Various characteristics like mechanical, barrier, functional, sensory, and sustainability of packaging systems are discussed, and the processes used for their development are also described. Moreover, relevant examples of the application of these smart packaging technologies in muscle foods and some innovations in this area are presented. Protein-based films and coatings from plant and animal origins have great potential to enhance food safety and quality, and reduce environmental issues (e.g., plastic pollution and food waste). Some characteristics of the packages can be improved by incorporating polysaccharides, lipids, and other components as antioxidants, antimicrobials, and nanoparticles in protein-based composites. Promising results have been shown in many muscle foods, such as meat, fish, and other seafood. These innovative smart packaging systems are characterized by their renewable and biodegradable nature, and sustainability, among other features that go beyond typical protection barriers (namely, active, functional, and intelligent features). Nonetheless, the utilization of protein-based responsive films and coatings at industrial level still need optimization to be technologically and economically valid and viable.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Avda, Galicia n◦ 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai, India
| | - Rajan Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda, Galicia n◦ 4, Parque Tecnológico de Galicia, Ourense, Spain
- Facultad de Ciencias de Ourense, University of Vigo, Area de Tecnología de los Alimentos, Ourense, Spain
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu & Kashmir, India
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17
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Ma B, Fu X, Zhu P, Lu Z, Niu J, Lu F. Allergenicity, assembly and applications of ovalbumin in egg white: a review. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37096553 DOI: 10.1080/10408398.2023.2202774] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Ovalbumin (OVA), the most abundant protein in egg whites, has been widely used in various industries. Currently, the structure of OVA has been clearly established, and the extraction of high-purified OVA has become feasible. However, the allergenicity of OVA is still a serious problem because it can cause severe allergic reactions and may even be life-threatening. The structure and allergenicity of the OVA can be altered by many processing methods. In this article, a detailed description on the structure and a comprehensive overview on the extraction protocols and the allergenicity of OVA was documented. Additionally, the information on assembly and potential applications of OVA was summarized and discussed in detail. Physical treatment, chemical modification, and microbial processing can be applied to alter the IgE-binding capacity of OVA by changing its structure and linear/sequential epitopes. Furthermore, research indicated that OVA could assemble with itself or other biomolecules into various forms (particles, fibers, gels, and nanosheets), which expanded its application in the food field. OVA also shows excellent application prospects, including food preservation, functional food ingredients and nutrient delivery. Therefore, OVA demonstrates significant investigation value as a food grade ingredient.
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Affiliation(s)
- Bin Ma
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, PR China
| | - Ping Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Jiafeng Niu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Fengxia Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
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18
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Kishore A, Mithul Aravind S, Singh A. Bionanocomposites for active and smart food packaging: A review on its application, safety, and health aspects. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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19
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Echegaray N, Guzel N, Kumar M, Guzel M, Hassoun A, Lorenzo JM. Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging. Food Chem 2023; 404:134453. [PMID: 36252374 DOI: 10.1016/j.foodchem.2022.134453] [Citation(s) in RCA: 28] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 09/06/2022] [Accepted: 09/26/2022] [Indexed: 01/12/2023]
Abstract
Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies. The objective of this review was to compile recent information about the main families of natural coloring compounds, and to describe their real implications in food coloring. In addition, their technological use in different food systems (namely, bakery products, beverages, meat and meat products, and dairy products) and their utilization in intelligent packaging to monitor the freshness of foodstuffs with the aim of extending food shelf life and improving food properties was discussed. The potential of using natural colorant in different food to improve their color has been demonstrated, although color stability is still a challenging task. More interestingly, the application of intelligent colorimetric indicators to exhibit color changes with variations in pH can enable real-time monitoring of food quality.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Nihal Guzel
- Department of Food Engineering, Hitit University, Corum, Turkey
| | - Manoj Kumar
- Chemicaland Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Mustafa Guzel
- Department of Food Engineering, Hitit University, Corum, Turkey; Department of Biotechnology, Middle East Technical University, Ankara, Turkey
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), 62000 Arras, France; Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, 32004 Ourense, Spain.
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20
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Pang S, Wang Y, Jia H, Hao R, Jan M, Li S, Pu Y, Dong X, Pan J. The properties of pH-responsive gelatin-based intelligent film as affected by ultrasound power and purple cabbage anthocyanin dose. Int J Biol Macromol 2023; 230:123156. [PMID: 36621736 DOI: 10.1016/j.ijbiomac.2023.123156] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 12/23/2022] [Accepted: 01/02/2023] [Indexed: 01/07/2023]
Abstract
A pH-sensitive intelligent film was prepared using gelatin as base substrate and purple cabbage anthocyanins (PCA) as indicator with the aid of ultrasound. Fourier transforms infrared and X-ray diffraction analysis showed that 600 W ultrasound brought changes to characteristic bands of gelatin and PCA, and flattened diffraction peak around 2θ = 20°. Film prepared with 600 W ultrasound exhibited high tensile strength and elongation at break and showed high transition temperature and surface hydrophobicity by differential scanning calorimetry and contact angle analysis. The incorporation of <0.35 % PCA had no effect on mechanical properties of films, but it improved the antioxidative activity. Films with 0.14 %, 0.21 % and 0.28 % PCA suggested pronounced color difference at pH 5-8, in accordance with the sharp ΔE difference. Films with 0.28 % PCA was applied for monitoring chilled-stored fish quality. It showed visible color change from pink to atrovirens during storage. The difference of ΔE at various days was ≥5 and ΔE highly correlated with total volatile basic nitrogen. Therefore, gelatin along with PCA under appropriate ultrasound treatment could prepare intelligent film to preserve and monitor the quality of chilled-stored fish.
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Affiliation(s)
- Shiwen Pang
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yong Wang
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hui Jia
- Institute of Aquaculture and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, University of South Bohemia, České Budějovice 37005, Czechia
| | - Ruoyi Hao
- Institute of Aquaculture and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, University of South Bohemia, České Budějovice 37005, Czechia
| | - Mraz Jan
- Institute of Aquaculture and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Faculty of Fisheries and Protection of Waters, University of South Bohemia, České Budějovice 37005, Czechia
| | - Shengjie Li
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yizhen Pu
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jinfeng Pan
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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21
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Li Y, Hu Z, Huo R, Cui Z. Preparation of an indicator film based on pectin, sodium alginate, and xanthan gum containing blueberry anthocyanin extract and its application in blueberry freshness monitoring. Heliyon 2023; 9:e14421. [PMID: 37020936 PMCID: PMC10068121 DOI: 10.1016/j.heliyon.2023.e14421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 02/25/2023] [Accepted: 03/06/2023] [Indexed: 03/28/2023] Open
Abstract
An active pH-sensitive film based on pectin-sodium alginate-xanthan gum composite film (PAX) was prepared, containing blueberry anthocyanin extract (BAEs), to monitor the freshness of blueberries. The effects of different contents of BAEs on the microstructure and physical properties of intelligent polysaccharide films were comprehensively evaluated. It was found that 75-BAEs-PAX film had a solid response to pH value and showed different and easily distinguishable colors at different pH values. In addition, when the freshness of blueberries stored at different temperatures (-1 °C, 4 °C, 10 °C, 15 °C, 25 °C) was monitored, the color of 75-BAEs-PAX film changed from purple to light pink from neutral to acidic environment, which was consistent with the change of pH value of blueberries from fresh to spoilage. The Arrhenius equation verified that the difference between the activation energy of the indicator film and the blueberry quality was less than 25 kJ/mol. Therefore, the 75-BAEs-PAX film can be used as an indicator film for blueberries freshness monitoring. In this study, the freshness of blueberries was monitored by BAEs, and the purpose of using ontology to monitor ontology was achieved. The freshness of blueberries was visualized during storage and transportation, which could effectively reduce the waste of blueberries. In the future, the method of ontology monitoring ontology could be extended to other foods.
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22
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Chen K, Li J, Li L, Wang Y, Qin Y, Chen H. A pH indicator film based on sodium alginate/gelatin and plum peel extract for monitoring the freshness of chicken. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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23
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Kaynarca GB, Kamer DDA, Gumus T, Sagdıc O. Characterization of Poly(vinyl alcohol)/gelatin films made with winery solid by-product (vinasse) extract. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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24
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Kappa-carrageenan-poly(vinyl alcohol) electrospun fiber mats encapsulated with Prunus domestica anthocyanins and epigallocatechin gallate to monitor the freshness and enhance the shelf-life quality of minced beef meat. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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25
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Chen Q, Dong L, Li Y, Liu Y, Xia Q, Sang S, Wu Z, Xiao J, Liu L, Liu L. Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application. Crit Rev Food Sci Nutr 2023; 64:7045-7066. [PMID: 36803106 DOI: 10.1080/10408398.2023.2179969] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
Ovalbumin (OVA) is the most abundant protein in egg white, with excellent functional properties (e.g., gelling, foaming, emulsifying properties). Nevertheless, OVA has strong allergenicity, which is usually mediated by specific IgE thus results in gut microbiota dysbiosis and causes atopic dermatitis, asthma, and other inflammation actions. Processing technologies and the interactions with other active ingredients can influence the functional properties and allergic epitopes of OVA. This review focuses on the non-thermal processing technologies effects on the functional properties and allergenicity of OVA. Moreover, the research advance about immunomodulatory mechanisms of OVA-mediated food allergy and the role of gut microbiota in OVA allergy was summarized. Finally, the interactions between OVA and active ingredients (such as polyphenols and polysaccharides) and OVA-based delivery systems construction are summarized. Compared with traditional thermal processing technologies, novel non-thermal processing techniques have less damage to OVA nutritional value, which also improve OVA properties. OVA can interact with various active ingredients by covalent and non-covalent interactions during processing, which can alter the structure or allergic epitopes to affect OVA/active components properties. The interactions can promote OVA-based delivery systems construction, such as emulsions, hydrogels, microencapsulation, nanoparticles to encapsulate bioactive components and monitor freshness for improving foods quality and safety.
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Affiliation(s)
- Qin Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Lezhen Dong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Ying Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Yahui Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Shangyuan Sang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Zufang Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Jianbo Xiao
- Department Analytic & Food Chemistry, Faculty of Science, University of Vigo, Vigo, Spain
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
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26
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Development of psyllium seed husk-based colorimetric indicator by different homogenization methods. CHEMICAL PAPERS 2023. [DOI: 10.1007/s11696-023-02677-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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27
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Development, characterization and application of intelligent/active packaging of chitosan/chitin nanofibers films containing eggplant anthocyanins. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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28
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Intelligent colorimetric soy protein isolate-based films incorporated with curcumin through an organic solvent-free pH-driven method: Properties, molecular interactions, and application. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107904] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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29
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Viscusi G, Lamberti E, Gerardi C, Giovinazzo G, Gorrasi G. Encapsulation of Grape ( Vitis vinifera L.) Pomace Polyphenols in Soybean Extract-Based Hydrogel Beads as Carriers of Polyphenols and pH-Monitoring Devices. Gels 2022; 8:734. [PMID: 36421556 PMCID: PMC9690163 DOI: 10.3390/gels8110734] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/04/2022] [Accepted: 11/07/2022] [Indexed: 05/12/2024] Open
Abstract
In this work, novel bio-based hydrogel beads were fabricated by using soybean extract as raw waste material loaded with Lambrusco extract, an Italian grape cultivar. The phenolic profile and the total amount of anthocyanins from the Lambrusco extract were evaluated before encapsulating it in soybean extract-based hydrogels produced through an ionotropic gelation technique. The physical properties of the produced hydrogel beads were then studied in terms of their morphological and spectroscopic properties. Swelling degree was evaluated in media with different pH levels. The release kinetics of Lambrusco extract were then studied over time as a function of pH of the release medium, corroborating that the acidity/basicity could affect the release rate of encapsulated molecules, as well as their counter-diffusion. The pH-sensitive properties of wine extract were studied through UV-Vis spectroscopy while the colorimetric responses of loaded hydrogel beads were investigated in acidic and basic solutions. Finally, in the framework of circular economy and sustainability, the obtained data open routes to the design and fabrication of active materials as pH-indicator devices from food industry by-products.
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Affiliation(s)
- Gianluca Viscusi
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy
| | - Elena Lamberti
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy
| | - Carmela Gerardi
- National Research Council-Institute of Science of Food Production (CNR-ISPA), Via Monteroni, 73100 Lecce, Italy
| | - Giovanna Giovinazzo
- National Research Council-Institute of Science of Food Production (CNR-ISPA), Via Monteroni, 73100 Lecce, Italy
| | - Giuliana Gorrasi
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy
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30
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López-Díaz AS, Méndez-Lagunas LL. Mucilage-Based Films for Food Applications. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2123501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- A. S. López-Díaz
- Instituto Politécnico Nacional, CIIDIR-Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, México
| | - L. L. Méndez-Lagunas
- Instituto Politécnico Nacional, CIIDIR-Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, México
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31
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Intelligent packaging films incorporated with anthocyanins-loaded ovalbumin-carboxymethyl cellulose nanocomplexes for food freshness monitoring. Food Chem 2022; 387:132908. [DOI: 10.1016/j.foodchem.2022.132908] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 03/24/2022] [Accepted: 04/04/2022] [Indexed: 01/11/2023]
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32
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Wang H, Xue T, Wang S, Jia X, Cao S, Niu B, Guo R, Yan H. Preparation, characterization and food packaging application of nano ZnO@Xylan/quaternized xylan/polyvinyl alcohol composite films. Int J Biol Macromol 2022; 215:635-645. [PMID: 35777507 DOI: 10.1016/j.ijbiomac.2022.06.157] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 06/09/2022] [Accepted: 06/24/2022] [Indexed: 11/26/2022]
Abstract
Xylan could be considered as a good potential candidate for food packaging film because of the vast source and biodegradability, however, its application was restricted by the drawbacks of poor film-forming property, humidity sensitivity, weak mechanical strength and poor antibacterial property. In this paper, xylan was firstly modified by quaternization to improve the film-forming property, then ZnO nanoparticles encapsulated by xylan (nano ZnO@Xylan) was prepared by nanoprecipitation method, finally a series of biodegradable composite films were prepared using quaternized xylan and polyvinyl alcohol with incorporation of nano ZnO@Xylan. The surface morphology, molecular structure and crystallography structure of the films were characterized. The addition of nano ZnO@Xylan decreased water vapor permeability and solubility, meanwhile obviously increased the ultraviolet shielding performance as well as the antibacterial properties of the films. The bacteriostasis rate of the films against E. coli and S. aureus reached up to 99 %. Furthermore, the preservation time of cherry tomatoes covered with ZnO@Xylan/QX/PVA films was extended to at least 21 days. In conclusion, all the results ensure that the fabricated composite films have considerable promising application in the food packaging industry.
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Affiliation(s)
- Huifang Wang
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China.
| | - Tianren Xue
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Shuo Wang
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Xiaoli Jia
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Shenghui Cao
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Baolong Niu
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China; College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Ruijie Guo
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China; College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China
| | - Hong Yan
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Ministry of Education, Taiyuan University of Technology, Taiyuan 030024, PR China; College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China
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33
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Esfahani A, Mohammadi Nafchi A, Baghaei H, Nouri L. Fabrication and characterization of a smart film based on cassava starch and pomegranate peel powder for monitoring lamb meat freshness. FOOD SCIENCE & NUTRITION 2022; 10:3293-3301. [PMID: 36249982 PMCID: PMC9548365 DOI: 10.1002/fsn3.2918] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 04/17/2022] [Accepted: 04/21/2022] [Indexed: 02/06/2023]
Abstract
Nowadays, the development of pH‐sensitive smart edible films using biopolymers and natural plant extracts (especially those rich in anthocyanins) has attracted much attention. Therefore, in this study, the intelligent edible film was produced and characterized using cassava starch and pomegranate peel powder (PPP) and the possibility of using production films to monitor the freshness of lamb meat. The smart films were prepared using different concentrations of PPP (2, 4, 6, and 8% w/w) and the solvent casting method. The results showed that the incorporation of PPP had a significant effect on the mechanical parameters of the starch films. With increasing the levels of PPP, the color of the films became darker and redder. Increasing the PPP levels also led to an increase in total phenol content (TPC) (from 0 to 13 mg GAE (gallic acid equivalent)/g) and antioxidant activity (from 0% to 70% DPPH (1,1‐diphenyl‐2‐picryl hydrazyl) radical scavenging) of the produced films (p < .05). The intelligent film was used in the lamb meat packaging, and the color of the film changed from red to green during the storage period at 25°C. The amount of total volatile basic nitrogen (TVB‐N) in the meat could be detected by color changes of the intelligent films. Finally, this study demonstrated that the film based on cassava starch and PPP could be used as an intelligent and pH‐sensitive film to monitor the freshness of meat and meat products.
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Affiliation(s)
- Azadeh Esfahani
- Department of Food Science and Technology Damghan Branch Islamic Azad University Damghan Iran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology Damghan Branch Islamic Azad University Damghan Iran
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Homa Baghaei
- Department of Food Science and Technology Damghan Branch Islamic Azad University Damghan Iran
| | - Leila Nouri
- Department of Food Science and Technology Damghan Branch Islamic Azad University Damghan Iran
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34
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Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat. Foods 2022; 11:foods11071041. [PMID: 35407128 PMCID: PMC8997906 DOI: 10.3390/foods11071041] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 03/18/2022] [Accepted: 03/26/2022] [Indexed: 12/10/2022] Open
Abstract
This work studied the interactions between trehalose/chitooligosaccharide (COS) and myofibrillar protein (MP), and the effect of such interactions on the quality of meat after freezing was also evaluated. Fourier transform infrared spectroscopy showed that both trehalose and COS could enhance the content of hydrogen bonds of MP. Zeta potential measurement displayed trehalose/COS reduced the absolute value of the surface potential of MP. The results of Raman spectroscopy suggested that the hydrophobic residues of MP were more exposed after treatment with trehalose/COS. Thus, trehalose and COS could both interact with MP through non-covalent bonds. Subsequently, the evaluation of the effect of trehalose and COS on the physicochemical properties of frozen meat was conducted. Results showed that both trehalose and COS significantly reduced thawing loss of frozen meat, and sensory evaluation showed that trehalose had a better performance from the perspective of smell, texture, and overall consumer acceptance. In conclusion, trehalose/COS interacting with MP can reduce meat thawing loss, which might provide technical guidance in the quality control of frozen meat.
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35
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Zheng L, Liu L, Yu J, Shao P. Novel trends and applications of natural pH-responsive indicator film in food packaging for improved quality monitoring. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108769] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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36
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Sobhan A, Muthukumarappan K, Wei L. A biopolymer-based pH indicator film for visually monitoring beef and fish spoilage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101523] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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37
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Mi S, Xia M, Zhang X, Liu J, Cai Z. Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change. Foods 2022; 11:229. [PMID: 35053961 PMCID: PMC8774576 DOI: 10.3390/foods11020229] [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: 12/24/2021] [Revised: 01/13/2022] [Accepted: 01/13/2022] [Indexed: 11/16/2022] Open
Abstract
Pickering high internal phase emulsions (HIPEs) are gel-like concentrated emulsions that have the potential to be an alternative to partially hydrogenated oil (PHO). In this study, egg yolk granules (EYGs), natural complexes of protein and lipid isolated from egg yolk, were used as an emulsifier to prepare Pickering HIPEs. Gel-like HIPEs with an oil phase volume fraction of 85% and with an emulsifier concentration of only 0.5% could be prepared by using EYGs as an emulsifier. The EYGs were able to form stable HIPEs at NaCl ionic strengths over 0.2 M and at pH over 5.0 with NaCl ionic strength of 0.3 M. The EYGs, which could stabilize HIPEs, were easily to adsorb and cover the oil-water interface to form emulsion droplets with small particle size. In addition, interacting EYGs in the aqueous phase formed a continuous network structure, and the oil droplets packed closely, exhibiting high elasticity and shear thinning behavior. Furthermore, the formed HIPEs had suitable storage stability with no significant changes in appearance and microstructure after storage for 60 days. This work can transform traditional oils from liquid-like to solid-like by using EYGs to enrich food processing diversity and improve the storage stability of oils while reducing the intake of PHO and providing a healthier diet for consumers.
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Affiliation(s)
- Sijie Mi
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.M.); (M.X.); (X.Z.)
| | - Minquan Xia
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.M.); (M.X.); (X.Z.)
| | - Xinyue Zhang
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.M.); (M.X.); (X.Z.)
| | - Jihong Liu
- College of Science, Huazhong Agricultural University, Wuhan 430070, China;
| | - Zhaoxia Cai
- Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (S.M.); (M.X.); (X.Z.)
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