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Ma W, Li L. Trends and Prospects in Sustainable Food Packaging Materials. Foods 2024; 13:1744. [PMID: 38890972 PMCID: PMC11171725 DOI: 10.3390/foods13111744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 05/20/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
Food packaging plays an important role in delaying the spoilage of fresh food during transportation and storage [...].
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Affiliation(s)
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
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2
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Gui H, Ma W, Cao Y, Chao H, Fan M, Dong Q, Li L. Sustained release, antimicrobial, and antioxidant properties of modified porous starch-based biodegradable polylactic acid/polybutylene adipate-co-terephthalate/thermoplastic starch active packaging film. Int J Biol Macromol 2024; 267:131657. [PMID: 38636753 DOI: 10.1016/j.ijbiomac.2024.131657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 04/13/2024] [Accepted: 04/15/2024] [Indexed: 04/20/2024]
Abstract
Porous starch (PS) is a modified starch with commendable biodegradable and adsorption properties. PS exhibits poor thermal stability, and the aqueous solution casting method is conventionally used for PS-activated packaging films. This approach limits the large-scale production of films and makes it difficult to play the functions of porous pores. In this study, PS was prepared by enzymatic digestion combined with freeze-drying and adsorbed with clove essential oil (CEO) after cross-linking with sodium trimetaphosphate. Subsequently, a novel PLA/PBAT/TPS/ScPS-CEO sustained release active packaging film was prepared by blending PLA, PBAT, TPS, and ScPS-CEO using industrial melt extrusion. Compared with PS, ScPS effectively slowed down the release of CEO from the film, with the maximum release of active substances at equilibrium increasing by approximately 100 %, which significantly enhanced the persistence of the antimicrobial and antioxidant properties. The polylactic acid/poly (butylene adipate-co-terephthalate)/thermoplastic starch/trimetaphosphate-crosslinked porous starch incorporated with clove essential oil (PLA/PBAT/TPS/ScPS-CEO) film could reduce the proteolysis, lipid oxidation and microbial growth of salmon, extending its shelf life by approximately 100 % at 4 °C. These results indicate that the ScPS can be used in fresh packaging material in practical applications.
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Affiliation(s)
- Hang Gui
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Wenya Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Yichen Cao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Hui Chao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Min Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Qingfeng Dong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China.
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3
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Fang YG, Lin JY, Zhang YC, Qiu QW, Zeng Y, Li WX, Wang ZY. A reactive compatibilization with the compound containing four epoxy groups for polylactic acid/poly(butylene adipate-co-terephthalate)/thermoplastic starch ternary bio-composites. Int J Biol Macromol 2024; 262:129998. [PMID: 38336326 DOI: 10.1016/j.ijbiomac.2024.129998] [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: 08/22/2023] [Revised: 01/16/2024] [Accepted: 02/04/2024] [Indexed: 02/12/2024]
Abstract
How to effectively improve the poor interfacial adhesion between polylactic acid/poly(butylene adipate-co-terephthalate) (PLA/PBAT) matrix and thermoplastic starch (TPS) is still a challenge. Therefore, this work aims to introduce a convenient method to enhance the performance of PLA/PBAT/TPS blend by melt reactive extrusion. Here, using 4,4'-methylene-bis(N,N-diglycidyl-aniline) (MBDG) containing four epoxy groups as a reactive compatibilizer, and respectively using 1-methylimidazole (MI) or triethylenediamine (TD) as a catalyzer, serial PLA/PBAT/TPS ternary bio-composites are successfully prepared via melt reactive extrusion. The results showed that, under the catalysis of organic base, especially MI, the epoxy groups of MBDG can effectively react with hydroxyl and carboxyl groups of PLA/PBAT and hydroxyl groups in TPS to form chain-expanded and cross-linked structures. The tensile strength of the composites is increased by 20.0 % from 21.1 MPa, and the elongation at break is increased by 182.4 % from 17.6 % owing to the chain extension and the forming of cross-linked structures. The molecular weight, thermal stability, crystallinity, and surface hydrophobicity of the materials are gradually improved with the increase of MBDG content. The melt fluidity of the composites is also improved due to the enhancement of compatibility. The obtained PLA/PBAT/TPS materials have the potential to be green plastic products with good properties.
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Affiliation(s)
- Yong-Gan Fang
- School of Chemistry, South China Normal University, GDMPA Key Laboratory for Process Control and Quality Evaluation of Chiral Pharmaceuticals, Guangzhou Key Laboratory of Analytical Chemistry for Biomedicine, Key Laboratory of Theoretical Chemistry of Environment, Ministry of Education, Guangzhou, Guangdong 510006, PR China
| | - Jian-Yun Lin
- School of Chemistry, South China Normal University, GDMPA Key Laboratory for Process Control and Quality Evaluation of Chiral Pharmaceuticals, Guangzhou Key Laboratory of Analytical Chemistry for Biomedicine, Key Laboratory of Theoretical Chemistry of Environment, Ministry of Education, Guangzhou, Guangdong 510006, PR China; Guangdong Esquel Textiles Co., Ltd., Foshan, Guangdong 528500, PR China.
| | - You-Cai Zhang
- School of Chemistry, South China Normal University, GDMPA Key Laboratory for Process Control and Quality Evaluation of Chiral Pharmaceuticals, Guangzhou Key Laboratory of Analytical Chemistry for Biomedicine, Key Laboratory of Theoretical Chemistry of Environment, Ministry of Education, Guangzhou, Guangdong 510006, PR China
| | - Qi-Wen Qiu
- School of Chemistry, South China Normal University, GDMPA Key Laboratory for Process Control and Quality Evaluation of Chiral Pharmaceuticals, Guangzhou Key Laboratory of Analytical Chemistry for Biomedicine, Key Laboratory of Theoretical Chemistry of Environment, Ministry of Education, Guangzhou, Guangdong 510006, PR China
| | - Yong Zeng
- School of Chemistry, South China Normal University, GDMPA Key Laboratory for Process Control and Quality Evaluation of Chiral Pharmaceuticals, Guangzhou Key Laboratory of Analytical Chemistry for Biomedicine, Key Laboratory of Theoretical Chemistry of Environment, Ministry of Education, Guangzhou, Guangdong 510006, PR China
| | - Wen-Xi Li
- School of Chemistry, South China Normal University, GDMPA Key Laboratory for Process Control and Quality Evaluation of Chiral Pharmaceuticals, Guangzhou Key Laboratory of Analytical Chemistry for Biomedicine, Key Laboratory of Theoretical Chemistry of Environment, Ministry of Education, Guangzhou, Guangdong 510006, PR China
| | - Zhao-Yang Wang
- School of Chemistry, South China Normal University, GDMPA Key Laboratory for Process Control and Quality Evaluation of Chiral Pharmaceuticals, Guangzhou Key Laboratory of Analytical Chemistry for Biomedicine, Key Laboratory of Theoretical Chemistry of Environment, Ministry of Education, Guangzhou, Guangdong 510006, PR China.
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4
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Xu X, Wang B, Gao W, Sui J, Wang J, Cui B. Effect of different proportions of glycerol and D-mannitol as plasticizer on the properties of extruded corn starch. Front Nutr 2024; 10:1335812. [PMID: 38299182 PMCID: PMC10829104 DOI: 10.3389/fnut.2023.1335812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Accepted: 12/28/2023] [Indexed: 02/02/2024] Open
Abstract
In this study, thermoplastic starch (TPS) was prepared by melt extrusion process, in which glycerol and/or D-mannitol were used as plasticizers, and the effect of different glycerol/D-mannitol ratios (4:0, 3:1, 2:2, 1:3, and 0:4) on the physicochemical properties of the extruded starch samples was investigated. The short-range molecular order, crystallization, gelatinization, thermal stability, and thermal properties of the TPS samples were analyzed through attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, X-ray diffraction (XRD), rapid visco analysis (RVA), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The results showed that the crystallinity and short-range molecular order of the TPS samples increased with increasing glycerol content. Conversely, the water absorption index (WAI) and water solubility index (WSI) of the TPS samples decreased with increasing glycerol content. In addition, the TPS samples with higher glycerol content exhibited higher gel and thermal stabilities. This study provides a theoretical basis for starch extrusion and plasticization in the preparation of TPS-based materials with specific properties.
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Affiliation(s)
- Xin Xu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bin Wang
- Department of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Jie Sui
- Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
| | - Jianfei Wang
- Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
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Li J, Zhang G, Zhang Z, Zhang Y, Zhang D. Synergistic Microbial Inhibition and Quality Preservation for Grapes through High-Voltage Electric Field Cold Plasma and Nano-ZnO Antimicrobial Film Treatment. Foods 2023; 12:4234. [PMID: 38231691 DOI: 10.3390/foods12234234] [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: 10/12/2023] [Revised: 11/15/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
To ensure their quality and safety, harvested grapes should be protected from microbial contamination before reaching consumers. For the first time, this study combined high-voltage electric field cold plasma (HVEF-CP) and nano-ZnO antimicrobial film to inhibit microbial growth on grapes. Using the response surface method, the optimal processing parameters of HVEF-CP (a voltage of 78 kV, a frequency of 110 Hz, and a time of 116 s) were identified to achieve 96.29% sterilization. The effects of co-processing with HVEF-CP and nano-ZnO antimicrobial film on the quality and safety of grapes during storage were explored. When stored at 4 °C and 20 °C, the co-processing extended the shelf life of grapes to 14 and 10 days, respectively. The co-processing increased the sterilization rate to 99.34%, demonstrating a synergistic effect between the two methods to ensure not only the safety of grapes but also their nutrient retention during storage. This novel approach is promising for the efficient, safe, and scalable preservation of grapes as well as other foods.
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Affiliation(s)
- Juan Li
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Guantao Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Zitong Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Yuan Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Dongjie Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
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Ding J, Hao Y, Liu B, Chen Y, Li L. Development and Application of Poly (Lactic Acid)/Poly (Butylene Adipate-Co-Terephthalate)/Thermoplastic Starch Film Containing Salicylic Acid for Banana Preservation. Foods 2023; 12:3397. [PMID: 37761105 PMCID: PMC10529493 DOI: 10.3390/foods12183397] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 09/08/2023] [Accepted: 09/09/2023] [Indexed: 09/29/2023] Open
Abstract
Bananas are susceptible to the effects of endogenous enzymatic, leading to their rapid decay and deterioration. In order to mitigate economic losses and prolong the shelf life of bananas, the objective of this study was to develop a new and green gas-regulating packaging film. In this study, an active gas-regulating packaging film was prepared by extrusion, with mobil composition of matter (MCM)-41 loaded with salicylic acid (SA) as the active agent and poly (lactic acid) (PLA), poly (butylene adipate-co-terephthalate) (PBAT), and thermoplastic starch (TPS) as the base materials. The obtained films included PLA/PBAT/TPS, PLA/PBAT/TPS-SA, and PLA/PBAT/TPS-MCSA. These films were subsequently applied to banana preservation. The study focused on the variations in soluble solid content (SSC), rate of weight loss (RWL), malondialdehyde (MDA) content, and polyphenol oxidase (PPO) activity of bananas during the preservation process. The results showed that, compared with the PLA/PBAT/TPS film, the oxygen transmission rate of the PLA/PBAT/TPS-MCSA film increased from 384.36 ± 22.06 cm3·m-2·24 h-1·0.1 MPa-1 to 543.10 ± 3.47 cm3·m-2·24 h-1·0.1 MPa-1. Throughout the preservation period, the PLA/PBAT/TPS-MCSA film exhibited superior performance, effectively retarding the increase in banana SSC, RWL, and MDA while inhibiting the elevation of PPO activity and prolonging the shelf life of bananas by 4-5 days. However, this study needs to further investigate the mechanism of function of MCM-41 loaded with SA in banana preservation.
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Affiliation(s)
- Jian Ding
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.D.); (Y.H.); (B.L.)
| | - Yi Hao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.D.); (Y.H.); (B.L.)
| | - Boqiang Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.D.); (Y.H.); (B.L.)
| | - Yunxia Chen
- School of Mechanical Engineering, Shanghai Dianji University, Shanghai 201306, China
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (J.D.); (Y.H.); (B.L.)
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7
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Development of organic-inorganic hybrid antimicrobial materials by mechanical force and application for active packaging. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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8
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Xia R, Hou Z, Xu H, Li Y, Sun Y, Wang Y, Zhu J, Wang Z, Pan S, Xin G. Emerging technologies for preservation and quality evaluation of postharvest edible mushrooms: A review. Crit Rev Food Sci Nutr 2023; 64:8445-8463. [PMID: 37083462 DOI: 10.1080/10408398.2023.2200482] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/22/2023]
Abstract
Edible mushrooms are the highly demanded foods of which production and consumption have been steadily increasing globally. Owing to the quality loss and short shelf-life in harvested mushrooms, it is necessary for the implementation of effective preservation and intelligent evaluation technologies to alleviate this issue. The aim of this review was to analyze the development and innovation thematic lines, topics, and trends by bibliometric analysis and review of the literature methods. The challenges faced in researching these topics were proposed and the mechanisms of quality loss in mushrooms during storage were updated. This review summarized the effects of chemical processing (antioxidants, ozone, and coatings), physical treatments (non-thermal plasma, packaging and latent thermal storage) and other emerging application on the quality of fresh mushrooms while discussing the efficiency in extending the shelf-life. It also discussed the emerging evaluation techniques based on the various chemometric methods and computer vision system in monitoring the freshness and predicting the shelf-life of mushrooms which have been developed. Preservation technology optimization and dynamic quality evaluation are vital for achieving mushroom quality control. This review can provide a comprehensive research reference for reducing mushroom quality loss and extending shelf-life, along with optimizing efficiency of storage and transportation operations.
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Affiliation(s)
- Rongrong Xia
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zhenshan Hou
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Heran Xu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yunting Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yong Sun
- Beijing Academy of Food Sciences, Beijing, China
| | - Yafei Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Jiayi Zhu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zijian Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Song Pan
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Guang Xin
- College of Food Science, Shenyang Agricultural University, Shenyang, China
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Guo Y, Chen X, Gong P, Long H, Wang J, Deng Z, Wang R, Han A, Qi Z, Yao W, Yang W, Wang J, Li N, Chen F. Characterization of an active film prepared with Lentinus edodes (shiitake) polysaccharide and its effect on post-harvest quality and storage of shiitake. Int J Biol Macromol 2023; 238:123973. [PMID: 36921827 DOI: 10.1016/j.ijbiomac.2023.123973] [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: 12/02/2022] [Revised: 02/26/2023] [Accepted: 03/04/2023] [Indexed: 03/14/2023]
Abstract
The aim of this study was to prepare a film based on shiitake (Lentinus edodes) stalk polysaccharides (LEP) for mushroom preservation. The effects of different LEP concentrations on physical, mechanical, antioxidant, and antimicrobial properties of the prepared film were evaluated. Using scanning electron microscopy, it was revealed that the addition of 1.5 % LEP resulted in homogeneous distribution in the prepared film, as well as greatly improved its antimicrobial properties. Moreover, LEP film resulted in superior mushroom preservation by regulating enzyme activities related to mushroom browning and softening, thereby decaying these processes. In addition, the prepared film maintained mushroom quality by reducing the accumulation of H2O2 and activating the regulatory system against oxidative stress. Collectively, the findings of the present study highlight the potential benefits of LEP films as a strategy to improve mushroom quality and prevent post-harvest spoilage, hence constituting a novel prospect for the development of shiitake by-products.
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Affiliation(s)
- Yuxi Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Pin Gong
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Hui Long
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jiating Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Zhenfang Deng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ruotong Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Aoyang Han
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Zhuoya Qi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Wenbo Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Wenjuan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jing Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Nan Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering, Xi'an University of Science and Technology, Xi'an 710054, China
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Jia X, Zhao K, Zhao J, Lin C, Zhang H, Chen L, Chen J, Fang Y. Degradation of poly(butylene adipate-co-terephthalate) films by Thermobifida fusca FXJ-1 isolated from compost. JOURNAL OF HAZARDOUS MATERIALS 2023; 441:129958. [PMID: 36122523 DOI: 10.1016/j.jhazmat.2022.129958] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 09/06/2022] [Accepted: 09/07/2022] [Indexed: 06/15/2023]
Abstract
In recent years, Poly(butylene adipate-co-terephthalate) (PBAT) films were wildly used due to its biodegradable properties. However, there are few reports of strains that can high efficiently degrade PBAT. Thermobifida fusca FXJ-1, a thermophilic actinomycete, was screened and identified from compost. FXJ-1 can efficiently degrade PBAT at 55 °C in MSM medium. The degradation rates of the pure PBAT film (PF), PBAT film used for mulching on agricultural fields (PAF), and PBAT-PLA-ST film (PPSF) were 82.87 ± 1.01%, 87.83 ± 2.00% and 52.53 ± 0.54%, respectively, after nine days of incubation in MSM medium. Cracking areas were monitored uniformly distributed on the surfaces of three kinds of PBAT-based films after treatment with FXJ-1 using scanning electron microscopy. The LC-MS results showed that PBAT might be degraded into adipic acid, terephthalic acid, butylene adipate, butylene terephthalate and butylene adipate-co-terephthalate, and these products are involved in the cleavage of ester bonds. We also found that amylase produced by FXJ-1 played an important role in the degradation of PPSF. FXJ-1 also showed an efficient PBAT-based films degradation ability in simulating compost environment, which implied its potential application in PBAT and starch-based film degradation by industrial composting.
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Affiliation(s)
- Xianbo Jia
- Institute of Soil and Fertilizer, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Plant Nutrition and Fertilizer, Fuzhou, China
| | - Ke Zhao
- College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jie Zhao
- College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Chenqiang Lin
- Institute of Soil and Fertilizer, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Plant Nutrition and Fertilizer, Fuzhou, China
| | - Hui Zhang
- Institute of Soil and Fertilizer, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Plant Nutrition and Fertilizer, Fuzhou, China
| | - Longjun Chen
- Institute of Soil and Fertilizer, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Plant Nutrition and Fertilizer, Fuzhou, China
| | - Jichen Chen
- Institute of Soil and Fertilizer, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Plant Nutrition and Fertilizer, Fuzhou, China.
| | - Yu Fang
- Institute of Soil and Fertilizer, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Plant Nutrition and Fertilizer, Fuzhou, China.
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11
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Ding Y, Mo W, Deng Z, Kimatu BM, Gao J, Fang D. Storage Quality Variation of Mushrooms ( Flammulina velutipes) after Cold Plasma Treatment. LIFE (BASEL, SWITZERLAND) 2022; 13:life13010070. [PMID: 36676018 PMCID: PMC9864181 DOI: 10.3390/life13010070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/16/2022] [Accepted: 12/23/2022] [Indexed: 12/28/2022]
Abstract
Flammulina velutipes is susceptible to mechanical damage, water loss, microbial growth, and other factors that lead to postharvest deterioration, thereby shortening the storage period. The purpose of this study was to analyze the effects of cold plasma treatment on the physicochemical properties and antioxidant capacity of F. velutipes during storage at 4 °C for 21 days. Compared to the control group, cold plasma cold sterilization (CPCS) treatment (150 Hz, 95 kV for 150 s) effectively inhibited the growth and multiplication of microorganisms on the surface of F. velutipes, with no significant effect on the fresh weight change and the superoxide anion generation rate, but with a higher postharvest 1,1-dephenyl-2-picrylhydrzyl (DPPH) clearance rate. Moreover, CPCS increased antioxidant enzyme activities, delayed both malondialdehyde (MDA) accumulation and vitamin C loss, inhibited the browning reaction and polyphenol oxidases (PPO) activity and protected F. velutipes cell membrane from disruption. In general, CPCS not only achieved bacteriostatic effects on F. velutipes during storage, but also reduced cell damage from free radical oxidation, resulting in better postharvest quality and longer shelf life.
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Affiliation(s)
- Yuxuan Ding
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Weixian Mo
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zilong Deng
- State Key Laboratory Pollution Control, School of Environmental Science and Engineering, Tongji University, Shanghai 200092, China
| | - Benard Muinde Kimatu
- Department of Dairy and Food Science and Technology, Egerton University, Egerton 20115, Kenya
| | - Juan Gao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Donglu Fang
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China
- Correspondence:
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12
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Hu Y, Li J, Lin H, Liu P, Zhang F, Lin X, Liang J, Tao Y, Jiang Y, Chen B. Ultrasonic treatment decreases Lyophyllum decastes fruiting body browning and affects energy metabolism. ULTRASONICS SONOCHEMISTRY 2022; 89:106111. [PMID: 35998484 PMCID: PMC9421313 DOI: 10.1016/j.ultsonch.2022.106111] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 07/16/2022] [Accepted: 07/28/2022] [Indexed: 06/15/2023]
Abstract
Lyophyllum decastes is a common mushroom that is prone to browning during prolonged storage. In this study, the effects of ultrasonic treatment on metabolic gene expression, enzyme activity, and metabolic compounds related to L. decastes browning were investigated. Treatment of the fruiting body at 35 kHz and 300 W for 10 min reduced the browning index of L. decastes by 21.0 % and increased the L* value by 11.1 %. Ultrasonic treatment of the fruiting body resulted in higher levels of total phenols, flavonoids, and 9 kinds of amino acid with catalase (CAT) and peroxidase (POD) activities maintained at high levels. Higher cytochrome c oxidase (CCO), succinate dehydrogenase (SDH), phosphofructokinase (PFK), and pyruvate kinase (PK) activities may be ascribed to increased antioxidant capacity. Moreover, ultrasonication retained higher adenosine triphosphate (ATP) concentrations with an increased energy charge, while there were lower levels of adenosine diphosphate (ADP) and reduced and oxidized nicotinamide adenine dinucleotide (NADH and NAD+), respectively. Meanwhile, lower lignin contents were observed, along with retarded polyphenol oxidase (PPO) and lipoxygenase (LOX) activities. Lower PPO activity reduced the fruiting body enzymatic browning rate through decreased expression of LdPpo1, LdPpo2, and LdPpo3 during storage at 4 °C for 16 days. This activity may be used to determine the effectiveness of ultrasonication.
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Affiliation(s)
- Yuxin Hu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Jian Li
- Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Hailu Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Peipei Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Fangyi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Xiaotong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Jiachen Liang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Yongxin Tao
- Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
| | - Yuji Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
| | - Bingzhi Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Mycological Research Center, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.
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13
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Cheng Z, Chen Z, Zhao B, Liao H, Yu T, Li Y. High-performance degradable films of poly(lactic acid)/thermochromic microcapsule composites with thermochromic and energy storage functions via blown film process. Int J Biol Macromol 2022; 220:238-249. [PMID: 35985393 DOI: 10.1016/j.ijbiomac.2022.08.070] [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: 06/21/2022] [Revised: 08/09/2022] [Accepted: 08/10/2022] [Indexed: 11/05/2022]
Abstract
In this study, the polylactic acid (PLA)/reversible thermochromic microcapsule (TCM) packaging application film was successfully synthesized by the blown film process. White mineral oil (WMO) was used as a dispersant to prepare PLA/TCM extruded materials with different mass fractions, in which the mass fraction of TCM was up to 20 wt% and the structural, thermal, mechanical, barrier, thermochromic, and heat storage-release properties were evaluated. It was found that WMO had a plasticizing effect, the elongation at break and water vapor transmission rate of the films with the addition of 7 wt% TCM were increased by 533 % and 31.38 %, respectively. For each thermochromic film, significant thermochromic and energy storage release phenomena were observed. For instance, 20 wt% TCM thermochromic film was most effective for prolonging the holding time and suspending the temperature drop rate. In general, thermochromic packaging films with optimized constitutes were successfully synthesized by the blown film process, which provides essential reference significance for the large-scale thermochromic film applications.
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Affiliation(s)
- Zefei Cheng
- School of Aerospace Engineering and Applied Mechanics, Tongji University, 1239 Siping Road, Shanghai 200092, PR China
| | - Zixuan Chen
- School of Aerospace Engineering and Applied Mechanics, Tongji University, 1239 Siping Road, Shanghai 200092, PR China
| | - Binbin Zhao
- School of Aerospace Engineering and Applied Mechanics, Tongji University, 1239 Siping Road, Shanghai 200092, PR China
| | - Haoran Liao
- School of Aerospace Engineering and Applied Mechanics, Tongji University, 1239 Siping Road, Shanghai 200092, PR China
| | - Tao Yu
- School of Aerospace Engineering and Applied Mechanics, Tongji University, 1239 Siping Road, Shanghai 200092, PR China; The Shanghai Key Laboratory of Space Mapping and Remote Sensing for Planetary Exploration, Tongji University, Shanghai 200092, PR China.
| | - Yan Li
- School of Aerospace Engineering and Applied Mechanics, Tongji University, 1239 Siping Road, Shanghai 200092, PR China
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14
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Thermoplastic starch based blends as a highly renewable filament for fused deposition modeling 3D printing. Int J Biol Macromol 2022; 219:175-184. [PMID: 35926678 DOI: 10.1016/j.ijbiomac.2022.07.232] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 11/20/2022]
Abstract
3D printing technology is considered as a highly flexible method which can achieve a various customized end products. The employment of bio-based materials can significantly decrease the environmental footprint of the end 3D printing products. This study presents the preparation of thermoplastic starch (TPS)/poly(lactic acid) (PLA)/poly(butyleneadipate-co-terephthalate) (PBAT) composite that dedicated for the FDM 3D printing technology, the ratio of TPS:PLA:PBAT was fixed at 50:40:10 wt%. In addition, the chain extender ADR4468 (CE) was added to improve the brittleness of the blends to obtain better 3D printing filament. The mechanical properties of blends were improved by the addition of CE with 113 % increase in elongation at break and the 190 % raise in impact strength. Dynamic rheological analysis showed the maximum degree of complex viscosity and melt strength when the content of CE reached 1 wt%. The successful printability of TPS-based filament was demonstrated by accurate and complex printing samples. This paper provided a method to prepare highly renewable filaments for 3D printing.
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15
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Gui H, Zhao M, Zhang S, Yin R, Hu C, Fan M, Li L. Active Antioxidant Packaging from Essential Oils Incorporated Polylactic Acid/Poly(butylene adipate-co-terephthalate)/Thermoplastic Starch for Preserving Straw Mushroom. Foods 2022; 11:foods11152252. [PMID: 35954019 PMCID: PMC9368213 DOI: 10.3390/foods11152252] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/18/2022] [Accepted: 07/25/2022] [Indexed: 02/01/2023] Open
Abstract
The short-term shelf life of straw mushrooms (Volvariella volvacea) is a major challenge, hampering their wide distribution. Thus, the aim of this work was to develop a novel active packaging composed of essential oils (EOs), particularly clove oil (CO) and peppermint oil (PO), to reduce autolysis of straw mushrooms. The morphological characterizations, mechanical properties, barrier properties, and antioxidant activities of the films were characterized. The suppressive effects of the EOs on straw mushroom autolysis were estimated during storage at 16 ± 1 °C for 96 h. The results indicated that the addition of EOs weakened the mechanical and barrier properties of the films. The radical-scavenging activities of polylactic acid/poly(butylene adipate-co-terephthalate)/thermoplastic starch-peppermint oil (PLA/PBAT/TPS-PO) and polylactic acid/poly(butylene adipate-co-terephthalate)/thermoplastic starch-clove oil (PLA/PBAT/TPS-CO) films for 2,2-diphenyl-1-picrylhydrazyl were 56.0% and 91.3%, respectively. However, the PLA/PBAT/TPS-PO film was more effective in reducing polyphenol oxidase activity and maintaining the total phenol content of straw mushrooms, demonstrating better antioxidative activity. Mushrooms packaged with the PLA/PBAT/TPS-PO film exhibited the lowest autolysis rate (42.29%, p < 0.05) after 96 h of storage. Thus, PO is a good preservative agent for straw mushroom.
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Affiliation(s)
- Hang Gui
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.G.); (M.Z.); (S.Z.); (R.Y.); (M.F.)
| | - Meiyan Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.G.); (M.Z.); (S.Z.); (R.Y.); (M.F.)
| | - Shiqi Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.G.); (M.Z.); (S.Z.); (R.Y.); (M.F.)
| | - Ruoyu Yin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.G.); (M.Z.); (S.Z.); (R.Y.); (M.F.)
| | - Changying Hu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Correspondence: (C.H.); (L.L.); Tel.: +86-21-6190-0372 (L.L); Fax: +86-21-6190-0365 (L.L.)
| | - Min Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.G.); (M.Z.); (S.Z.); (R.Y.); (M.F.)
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (H.G.); (M.Z.); (S.Z.); (R.Y.); (M.F.)
- Correspondence: (C.H.); (L.L.); Tel.: +86-21-6190-0372 (L.L); Fax: +86-21-6190-0365 (L.L.)
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16
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Edible film of native jicama starch, agarwood Aetoxylon Bouya essential oil and calcium propionate: Processing, mechanical, thermal properties and structure. Int J Biol Macromol 2022; 209:597-607. [PMID: 35398390 DOI: 10.1016/j.ijbiomac.2022.04.021] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 03/30/2022] [Accepted: 04/03/2022] [Indexed: 01/24/2023]
Abstract
The objective of this study was to determine the properties of natural jicama starch and edible film made from the starch. The film was prepared by adding agarwood aetoxylon bouya essential oil and calcium propionate to investigate its properties as an edible coating for fruit or vegetables. The microstructure of the edible film was observed using scanning electron microscopy. The three main materials mostly had significant effects (P < 0.05) on the properties of the sample films, and starch film incorporating essential oil‑calcium propionate showed optimum properties as an edible coating material because it had the highest elongation of 10.81%, the lowest stiffness with a Young's modulus of about 2.53 MPa, the lowest of water vapor transmission rate and permeability of 0.117 g h-1 m-2 and 3.092 g mm h-1 m-2 kPa-1, respectively, and the lowest weight loss of 75.30%. It was also found that the microstructure of starch-essential oil‑calcium propionate film had a homogeneous surface and the presence of essential oil droplets was not visible.
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17
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Yang H, Zheng Z, Zhou H, Qu H, Gao H. Proteomics Reveals the Mechanism Underlying the Autolysis of Postharvest Coprinus comatus Fruiting Bodies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1346-1357. [PMID: 35076245 DOI: 10.1021/acs.jafc.1c07007] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Autolysis occurs widely in edible mushroom fruiting bodies after harvest, but the mechanism is still unclear. In this study, quantitative proteomics and bioinformatics analyses have been applied for revealing the autolysis mechanism of postharvest Coprinus comatus fruiting bodies. The results indicated that the autolysis mechanism of postharvest C. comatus was complicated. Before pileus opening, the carbohydrate metabolism including cell wall hydrolysis and energy biosynthesis, which were probably regulated by the ribosome, was involved in mushroom autolysis, whereas after pileus opening, the autolysis mechanism was related to the accumulated reactive oxygen species (ROS) and activated mitogen-activated protein kinase (MAPK) signaling pathway based on the Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses. Furthermore, the changes in cell wall components and hydrolases, along with the production of ROS and the activities of oxidoreductase in C. comatus, were also verified to confirm the proteomic analysis results.
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Affiliation(s)
- Hailong Yang
- School of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China
| | - Zhihan Zheng
- School of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China
| | - Huabin Zhou
- School of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China
| | - Hang Qu
- School of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China
| | - Haiyan Gao
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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