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Hu W, Xu X, Wang X, Ma T, Li Y, Qin X, Wei J, Chen S. Effect of curdlan on the gel properties and interactions of whey protein isolate gels. Int J Biol Macromol 2024; 277:134161. [PMID: 39059535 DOI: 10.1016/j.ijbiomac.2024.134161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Revised: 06/13/2024] [Accepted: 07/23/2024] [Indexed: 07/28/2024]
Abstract
This study investigated the influence of curdlan on the gel properties of whey protein isolate (WPI). Results demonstrated that curdlan significantly improved the water-holding capacity, gel strength and rheological properties of the WPI gels. Moreover, it promoted the unfolding of the molecular structures of WPI, which was manifested by the transition from α-helix to β-sheet, an increase in free sulfhydryl content and a decrease in surface hydrophobicity. Furthermore, 4 % curdlan promoted the formation of WPI with uniform and compact elastic gel network structures, primarily attributed to disulphide bonds, hydrogen bonds and hydrophobic interactions. However, when the addition of curdlan exceeds 4 %, excessive entanglement of curdlan chains and steric hindrance effects hinder the unfolding and folding of protein structures, weaken their interaction, result in a loose network structure and affect the gel properties. In conclusion, this study demonstrates that curdlan can effectively improve the gelling properties of WPI, suggesting its potential application in low-calorie gel-based dairy products.
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Affiliation(s)
- Wenmei Hu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China
| | - Xindong Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China
| | - Xingyan Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China
| | - Tinghong Ma
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China
| | - Yuting Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China
| | - Xianglin Qin
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China
| | - Jibin Wei
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China
| | - Shan Chen
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China.
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2
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Zhang R, Wang B, Zhang F, Zheng K, Liu Y. Milk-derived antimicrobial peptides incorporated whey protein film as active coating to improve microbial stability of refrigerated soft cheese. Int J Food Microbiol 2024; 419:110751. [PMID: 38781648 DOI: 10.1016/j.ijfoodmicro.2024.110751] [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: 11/13/2023] [Revised: 04/08/2024] [Accepted: 05/16/2024] [Indexed: 05/25/2024]
Abstract
Nisin is the first FDA-approved antimicrobial peptide and shows significant antimicrobial activity against Gram-positive bacteria, but only a weakly inhibitory effect on Gram-negative bacteria. The aim of this study was to prepare whey protein-based edible films with the incorporation of milk-derived antimicrobial peptides (αs2-casein151-181 and αs2-casein182-207) and compare their mechanical properties and potential application in cheese packaging with films containing nisin. These two antimicrobial peptides showed similar activity against B. subtilis and much higher activity against E. coli than bacteriocin nisin, representing that these milk-derived peptides had great potential to be applied as food preservatives. Antimicrobial peptides in whey protein films caused an increase in film opaqueness and water vapor barrier properties but decreased the tensile strength and elongation at break. Compared to other films, the whey protein film containing αs2-casein151-181 had good stability in salt or acidic solution, as evidenced by the results from scanning electron microscope and Fourier transform infrared spectroscopy. Whey protein film incorporated with αs2-casein151-181 could inhibit the growth of yeasts and molds, and control the growth of psychrotrophic bacteria present originally in the soft cheese at refrigerated temperature. It also exhibited significant inhibitory activity against the development of mixed culture (E. coli and B. subtilis) in the cheese due to superficial contamination during storage. Antimicrobial peptides immobilized in whey protein films showed a higher effectiveness than their direct application in solution. In addition, films containing αs2-casein151-181 could act as a hurdle inhibiting the development of postprocessing contamination on the cheese surface during the 28 days of storage. The films in this study exhibited the characteristics desired for active packaging materials.
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Affiliation(s)
- Ruyue Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Bini Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Fuxin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Kai Zheng
- Jiangsu Engineering Research Center of Stomatological Translational Medicine, Nanjing Medical University, Nanjing 210029, China; Jiangsu Key Laboratory of Oral Diseases, Nanjing Medical University, Nanjing 210029, China.
| | - Yufang Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
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3
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Shah YA, Bhatia S, Al-Harrasi A, Tarahi M, Almasi H, Chawla R, Ali AMM. Insights into recent innovations in barrier resistance of edible films for food packaging applications. Int J Biol Macromol 2024; 271:132354. [PMID: 38750852 DOI: 10.1016/j.ijbiomac.2024.132354] [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: 12/28/2023] [Revised: 04/30/2024] [Accepted: 05/11/2024] [Indexed: 05/27/2024]
Abstract
The utilization of biopolymer-based food packaging holds significant promise in aligning with sustainability goals and enhancing food safety by offering a renewable, biodegradable, and safer alternative to traditional synthetic polymers. However, these biopolymer-derived films often exhibit poor barrier and mechanical properties, potentially limiting their commercial viability. Desirable barrier properties, such as moisture and oxygen resistance, are critical for preserving and maintaining the quality of packaged food products. This review comprehensively explores different traditional and advance methodologies employed to access the barrier properties of edible films. Additionally, this review thoroughly examines various approaches aimed at enhancing the barrier properties of edible films, such as the fabrication of multilayer films, the selection of biopolymers for composite films, as well as the integration of plasticizers, crosslinkers, hydrophobic agents, and nanocomposites. Moreover, the influence of process conditions, such as preparation techniques, homogenization, drying conditions, and rheological behavior, on the barrier properties of edible films has been discussed. The review provides valuable insights and knowledge for researchers and industry professionals to advance the use of biopolymer-based packaging materials and contribute to a more sustainable and food-safe future.
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Affiliation(s)
- Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India.
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman.
| | - Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Rekha Chawla
- Guru Angad Dev Veterinary and Animal Sciences University, Punjab, India
| | - Ali Muhammed Moula Ali
- School of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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4
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Huang K, Wang L, Deng Y, Zheng H, Wu S, Li Z, Lei H, Yu Q, Guo Z. Development of amine-sensitive intelligent film with MIL-100(Fe) as function filler based on anthocyanins/pectin for monitoring chilled meat freshness. Int J Biol Macromol 2024; 270:132463. [PMID: 38772460 DOI: 10.1016/j.ijbiomac.2024.132463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 05/09/2024] [Accepted: 05/14/2024] [Indexed: 05/23/2024]
Abstract
To enhance the amine-sensitivity of intelligent films for accurate monitoring of chilled meat freshness, different additions (0, 1, 2, 3 wt%) of MIL-100(Fe) were incorporated into the matrix composed of anthocyanins (ANs) and pectin (P). Results indicated that the tensile strength, thermal stability, barrier performance and absorption capacity of the films with MIL-100(Fe) were improved significantly (p < 0.05). Especially, the film with 2 % MIL-100(Fe) exhibited the best performance due to its compact structure and the highest crystallinity. Additionally, adsorption isotherms of the films with MIL-100(Fe) were fitted on the Langmuir and the Freundlich isotherm, and adsorption kinetics were fitted on the pseudo-second-order model and Elovich model, respectively (R2 > 0.96), suggesting a combined mechanism of chemisorption and intraparticle diffusion. Besides, when the films were exposed in ammonia environment, they changed color from purple to blue-violet, finally to green. Ultimately, film with 2 % MIL-100(Fe) was used to monitor the chilled meat freshness, as expected, similar color variation was observed at three stages of meat freshness (fresh, sub-fresh, and spoiled), which enabled the accurate differentiation of meat freshness. Thus, films with MIL-100(Fe) demonstrated the potential to be amine-sensitive intelligent packaging for monitoring chilled meat freshness in real time.
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Affiliation(s)
- Kaiwen Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China
| | - Linlin Wang
- College of Food Science and Technology, Southwest Minzu University, Sichuan 610041, China
| | - Yiheng Deng
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China
| | - Hua Zheng
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China
| | - Shaozong Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China
| | - Zhaodong Li
- College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China
| | - Hongtao Lei
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Zonglin Guo
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China.
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5
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Xie D, Ma H, Xie Q, Guo J, Liu G, Zhang B, Li X, Zhang Q, Cao Q, Li X, Ma F, Li Y, Guo M, Yin J. Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation. Compr Rev Food Sci Food Saf 2024; 23:e13334. [PMID: 38563107 DOI: 10.1111/1541-4337.13334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 01/14/2024] [Accepted: 03/10/2024] [Indexed: 04/04/2024]
Abstract
Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing these wastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging. Though research on this is booming, its material selectivity, effectiveness, and commercial viability require further analysis. This paper categorizes FWBP and explores their potential for producing packaging from both animal and plant perspectives. In addition, the preparation/fabrication methods of these films/coatings have also been summarized comprehensively, focusing on the advantages and disadvantages of these methods and their commercial adaptability. Finally, the functions of these films/coatings and their ultimate performance in protecting food (meat, dairy products, fruits, and vegetables) are also reviewed systematically. FWBP provide a variety of methods for the application of edible films, including being made into coatings, films, and fibers for food preservation, or extracting active substances directly or indirectly from them (in the form of encapsulation) and adding them to packaging to endow them with functions such as barrier, antibacterial, antioxidant, and pH response. In addition, the casting method is the most commonly used method for producing edible films, but more film production methods (extrusion, electrospinning, 3D printing) need to be tried to make up for the shortcomings of the current methods. Finally, researchers need to conduct more in-depth research on various active compounds from FWBP to achieve better application effects and commercial adaptability.
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Affiliation(s)
- Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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6
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Yu C, Han Z, Sun H, Tong J, Hu Z, Wang Y, Fang X, Yue W, Qian S, Nie G. Balancing mechanical property and swelling behavior of bacterial cellulose film by in-situ adding chitosan oligosaccharide and covalent crosslinking with γ-PGA. Int J Biol Macromol 2024; 267:131280. [PMID: 38640644 DOI: 10.1016/j.ijbiomac.2024.131280] [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: 09/10/2023] [Revised: 03/23/2024] [Accepted: 03/29/2024] [Indexed: 04/21/2024]
Abstract
Bacterial cellulose (BC) is an ideal candidate material for drug delivery, but the disbalance between the swelling behavior and mechanical properties limits its application. In this work, covalent crosslinking of γ-polyglutamic acid (γ-PGA) with the chitosan oligosaccharide (COS) embedded in BC was designed to remove the limitation. As a result, the dosage, time, and batch of COS addition significantly affected the mechanical properties and the yield of bacterial cellulose complex film (BCCF). The addition of 2.25 % COS at the incubation time of 0.5, 1.5, and 2 d increased the Young's modulus and the yield by 5.65 and 1.42 times, respectively, but decreased the swelling behavior to 1774 %, 46 % of that of native BC. Covalent γ-PGA transformed the dendritic structure of BCCF into a spider network, decreasing the porosity and increasing the swelling behavior by 3.46 times. The strategy balanced the swelling behavior and mechanical properties through tunning hydrogen bond, electrostatic interaction, and amido bond. The modified BCCF exhibited a desired behavior of benzalkonium chlorides transport, competent for drug delivery. Thereby, the strategy will be a competent candidate to modify BC for such potential applications as wound dressing, artificial skin, scar-inhibiting patch, and so on.
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Affiliation(s)
- Chenrui Yu
- College of Biological and Food Engineering, Anhui Polytechnic University, 241000 Wuhu, China; College of Biological Science and Medical Engineering, Donghua University, 201620, Shanghai, China
| | - Zhenxing Han
- College of Biological and Food Engineering, Anhui Polytechnic University, 241000 Wuhu, China
| | - Hongxia Sun
- College of Chemistry and Materials Science, Anhui Normal University, 241002 Wuhu, China.
| | - Jie Tong
- College of Biological and Food Engineering, Anhui Polytechnic University, 241000 Wuhu, China
| | - Ziwei Hu
- College of Biological and Food Engineering, Anhui Polytechnic University, 241000 Wuhu, China
| | - Yu Wang
- College of Biological and Food Engineering, Anhui Polytechnic University, 241000 Wuhu, China
| | - Xu Fang
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, Shandong 266237, China.
| | - Wenjin Yue
- School of Chemical and Environmental Engineering, Anhui Polytechnic University, 241000 Wuhu, China.
| | - Senhe Qian
- College of Biological and Food Engineering, Anhui Polytechnic University, 241000 Wuhu, China.
| | - Guangjun Nie
- College of Biological and Food Engineering, Anhui Polytechnic University, 241000 Wuhu, China.
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7
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Chen K, Tian R, Jiang J, Xiao M, Wu K, Kuang Y, Deng P, Zhao X, Jiang F. Moisture loss inhibition with biopolymer films for preservation of fruits and vegetables: A review. Int J Biol Macromol 2024; 263:130337. [PMID: 38395285 DOI: 10.1016/j.ijbiomac.2024.130337] [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: 06/30/2023] [Revised: 02/17/2024] [Accepted: 02/19/2024] [Indexed: 02/25/2024]
Abstract
In cold storage, fruits and vegetables still keep a low respiratory rate. Although cold storage is beneficial to maintain the quality of some fruits and vegetables, several factors (temperature and humidity fluctuations, heat inflow, air velocity, light, etc.) will accelerate moisture loss. Biopolymer films have attracted great attention for fruits and vegetables preservation because of their biodegradable and barrier properties. However, there is still a certain amount of water transfer occurring between storage environment/biopolymer films/fruits and vegetables (EFF). The effect of biopolymer films to inhibit moisture loss of fruits and vegetables and the water transfer mechanism in EFF system need to be studied systematically. Therefore, the moisture loss of fruits and vegetables, crucial properties, major components, fabrication methods, and formation mechanisms of biopolymer films were reviewed. Further, this study highlights the EFF system, responses of fruits and vegetables, and water transfer in EFF. This work aims to clarify the characteristics of EFF members, their influence on each other, and water transfer, which is conducive to improving the preservation efficiency of fruits and vegetables purposefully in future studies. In addition, the prospects of studies in EFF systems are shown.
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Affiliation(s)
- Kai Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, PR China; National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Runmiao Tian
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Jun Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Man Xiao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Kao Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Ying Kuang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Pengpeng Deng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Xiaojun Zhao
- Angel Biotechnology Co., Ltd., Yichang 443000, China
| | - Fatang Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK.
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8
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Pires A, Pietruszka H, Bożek A, Szkolnicka K, Gomes D, Díaz O, Cobos A, Pereira C. Sheep's Second Cheese Whey Edible Coatings with Oregano and Clary Sage Essential Oils Used as Sustainable Packaging Material in Cheese. Foods 2024; 13:674. [PMID: 38472787 DOI: 10.3390/foods13050674] [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: 01/16/2024] [Revised: 02/10/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
Sheep's second cheese whey (SCW), the by-product resulting from whey cheese production, was used as a component of cheese coatings containing oregano (Origanum compactum) and clary sage (Salvia sclarea) essential oils (EOs). SCW powder was obtained by the ultrafiltration/diafiltration of SCW followed by reverse osmosis and freeze drying. The coatings were produced with a mixture of SCW and whey protein isolate (WPI) using glycerol as plasticizer. Model cheeses were produced with cow´s milk and those containing SCW:WPI coatings; those with and without EOs were compared to controls without coating and with a commercial coating containing natamycin. At the end of ripening (28 days), the cheeses containing EOs presented higher water activity (ca. 0.930) and moisture content, as well as lower titratable acidity. Concerning color parameters, significant differences were also observed between products and as a result of ripening time. However, the use of SCW:WPI coatings did not significantly influence the color parameters at the end of ripening. Regarding texture parameters, the cheeses containing SCW:WPI coatings presented significantly lower values for hardness, chewiness, and gumminess. Significant differences were also observed for all microbial groups evaluated either between products and as a result of ripening time. In all cases, lactobacilli and lactococci counts surpassed log 7-8 CFU/g, while the counts of yeasts and molds increased steadily from ca. log 3 to log 6 CFU/g. The lowest counts of yeasts and molds were observed in the samples containing natamycin, but nonsignificant differences between products were observed. In conclusion, SCW:WPI cheese coatings can successfully substitute commercial coatings with the advantage of being edible packaging materials manufactured with by-products.
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Affiliation(s)
- Arona Pires
- School of Agriculture, Bencanta, Polytechnic University of Coimbra, 3045-601 Coimbra, Portugal
- Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Hubert Pietruszka
- Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology, Papieża Pawła VI St. No. 3, 71-459 Szczecin, Poland
| | - Agata Bożek
- Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology, Papieża Pawła VI St. No. 3, 71-459 Szczecin, Poland
| | - Katarzyna Szkolnicka
- Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology, Papieża Pawła VI St. No. 3, 71-459 Szczecin, Poland
| | - David Gomes
- School of Agriculture, Bencanta, Polytechnic University of Coimbra, 3045-601 Coimbra, Portugal
| | - Olga Díaz
- Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Angel Cobos
- Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Carlos Pereira
- School of Agriculture, Bencanta, Polytechnic University of Coimbra, 3045-601 Coimbra, Portugal
- Centro de Estudos dos Recursos Naturais, Ambiente e Sociedade-CERNAS, 3045-601 Coimbra, Portugal
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9
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Xu Y, Wu Z, Li A, Chen N, Rao J, Zeng Q. Nanocellulose Composite Films in Food Packaging Materials: A Review. Polymers (Basel) 2024; 16:423. [PMID: 38337312 DOI: 10.3390/polym16030423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 01/24/2024] [Accepted: 01/27/2024] [Indexed: 02/12/2024] Open
Abstract
Owing to the environmental pollution caused by petroleum-based packaging materials, there is an imminent need to develop novel food packaging materials. Nanocellulose, which is a one-dimensional structure, has excellent physical and chemical properties, such as renewability, degradability, sound mechanical properties, and good biocompatibility, indicating promising applications in modern industry, particularly in food packaging. This article introduces nanocellulose, followed by its extraction methods and the preparation of relevant composite films. Meanwhile, the performances of nanocellulose composite films in improving the mechanical, barrier (oxygen, water vapor, ultraviolet) and thermal properties of food packaging materials and the development of biodegradable or edible packaging materials in the food industry are elaborated. In addition, the excellent performances of nanocellulose composites for the packaging and preservation of various food categories are outlined. This study provides a theoretical framework for the development and utilization of nanocellulose composite films in the food packaging industry.
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Affiliation(s)
- Yanting Xu
- Postgraduate Department, Minjiang University, No. 200, Xiyuangong Road, Fuzhou 350108, China
| | - Zhenzeng Wu
- The College of Ecology and Resource Engineering, Wuyi University, No. 16, Wuyi Avenue, Wuyishan 354300, China
| | - Ao Li
- College of Material Engineering, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China
| | - Nairong Chen
- College of Material Engineering, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China
| | - Jiuping Rao
- College of Material Engineering, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China
| | - Qinzhi Zeng
- College of Material Engineering, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China
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10
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Hamedi S, Mahmoodi-Barmesi M, Kermanian H, Ramezani O, Razmpour Z. Investigation of physicochemical and biological properties of bacterial cellulose & zein-reinforced edible nanocomposites based on flaxseed mucilage containing Origanum vulgare L. essential oil. Int J Biol Macromol 2024; 254:127733. [PMID: 37918591 DOI: 10.1016/j.ijbiomac.2023.127733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 10/16/2023] [Accepted: 10/26/2023] [Indexed: 11/04/2023]
Abstract
In the present study, the effect of zein and different amounts of bacterial cellulose (BC; 1, 2 and 3 wt%) on the physical, mechanical and barrier properties of flaxseed mucilage/carboxymethyl cellulose (FM/CMC) composite was investigated. The appearance of the absorption band at 1320cm-1 in the ATR-FTIR spectra of nanocomposites indicated the successful introduction of zein into their structure. The characteristic peak at 2θ of 9° belonging to zein disappeared in XRD patterns of the prepared composites suggesting the successful coating of zein via hydrogen bonding interactions. SEM images proved the formation of semi-spherical zein microparticles in the FM/CMC matrix. TGA plots ascertained the addition of zein and nanocellulose caused a significant increase in the thermal stability of FM/CMC film, although zein showed a greater effect. The presence of zein and nanocellulose increased the mechanical strength of nanocomposites. The WVP of FM/CMC decreased after the incorporation of zein and nanocellulose, which created a tortuous path for the diffusion of water molecules. The zein particles exhibited a greater influence on improving the mechanical and barrier properties compared to nanocellulose. FM/CMC-Z film exhibited the highest mechanical strength (49.07 ± 5.89 MPa) and the lowest WVP (1.179 ± 0.076). The composites containing oregano essential oil (EO) showed higher than 60 % antibacterial properties. The bactericidal efficiency of FM/CMC/Z-EO and FM/CMC/Z-EO/BC1 nanocomposites decreased about 10% compared to FM/CMC/EO and FM/CMC-Z/BC1. This evidenced the successful encapsulation of EO molecules in zein particles. According to the in vitro release study, entrapment of EO into zein particles could delay the release and provide the extended antimicrobial effect.
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Affiliation(s)
- Sepideh Hamedi
- Faculty of New Technologies and Aerospace Engineering, Shahid Beheshti University, Tehran, Iran
| | | | - Hossein Kermanian
- Faculty of New Technologies and Aerospace Engineering, Shahid Beheshti University, Tehran, Iran.
| | - Omid Ramezani
- Faculty of New Technologies and Aerospace Engineering, Shahid Beheshti University, Tehran, Iran
| | - Zahra Razmpour
- Faculty of New Technologies and Aerospace Engineering, Shahid Beheshti University, Tehran, Iran
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11
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Yang Y, Zhou B, Yu L, Song G, Ge J, Du R. Biosynthesis and characterization of antibacterial bacterial cellulose composite membrane composed of montmorillonite and exopolysaccharides. Int J Biol Macromol 2023; 253:127477. [PMID: 37863143 DOI: 10.1016/j.ijbiomac.2023.127477] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 10/22/2023]
Abstract
Bacterial cellulose (BC), as a natural renewable polymer material, has the advantages of porous nanonetwork structure, high degree of polymerization, high purity, high crystallinity, excellent mechanical properties and biocompatibility. However, BC lacks antibacterial properties, which leads to the limitation of BC material in food packaging and medical materials. In this study, a new antibacterial material using the combination of montmorillonite (MMT), BC and exopolysaccharides (EPS) produced by Weissella confusa H2 was synthesized. Fourier infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) analysis showed that BC-EPS, BC-MMT and BC-EPS-MMT composite membranes conformed to the typical type I cellulose structure. Compared to BC membrane, scanning electron microscopy (SEM) showed that the porosity of BC-EPS, BC-MMT and BC-EPS-MMT composite membranes was low and compact. The physical properties of BC-EPS, BC-MTT and BC-EPS-MTT composite membranes showed lower water vapor transmittance. The BC-MTT and BC-EPS-MTT composite membranes exhibit a lower swelling ratio in 120 min. The thermal properties show that BC-EPS, BC-MTT and BC-EPS-MTT composite membranes have higher thermal stability (352 °C, 310 °C, 314 °C). Additionally, both BC-MMT and BC-EPS-MMT demonstrated strong inhibitory effects against various bacterial strains, including Staphylococcus aureus, Escherichia coli, Salmonella paratyphi A, and Bacillus subtilis. The exceptional properties exhibited by composite membranes establishes them as a highly promising option in the field of food packaging and medical material applications.
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Affiliation(s)
- Yi Yang
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region, Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080, China
| | - Bosen Zhou
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region, Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080, China
| | - Liansheng Yu
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region, Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080, China
| | - Gang Song
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region, Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080, China; Hebei University of Environmental Engineering, Hebei Key Laboratory of Agroecological Safety, Qinhuangdao 066102, China.
| | - Jingping Ge
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region, Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080, China; Hebei University of Environmental Engineering, Hebei Key Laboratory of Agroecological Safety, Qinhuangdao 066102, China.
| | - Renpeng Du
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region, Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080, China; Hebei University of Environmental Engineering, Hebei Key Laboratory of Agroecological Safety, Qinhuangdao 066102, China.
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12
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Fauzan HR, Ningrum A, Supriyadi S. Evaluation of a Fish Gelatin-Based Edible Film Incorporated with Ficus carica L. Leaf Extract as Active Packaging. Gels 2023; 9:918. [PMID: 37999008 PMCID: PMC10671004 DOI: 10.3390/gels9110918] [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: 08/10/2023] [Revised: 10/02/2023] [Accepted: 10/09/2023] [Indexed: 11/25/2023] Open
Abstract
The significant concerns associated with the widespread use of petroleum-based plastic materials have prompted substantial research on and development of active food packaging materials. Even though fish gelatin-based films are appealing as active food packaging materials, they present practical production challenges. Therefore, this study aimed to develop an edible film using Ficus carica L. leaf extract (FLE), as it is affordable, accessible, and has superoxide anion radical scavenging action. This edible film was produced by adding FLE to mackerel skin gelatin at varied concentrations (2.5-10% w/w). The results showed that adding FLE to gelatin films significantly affected the tensile strength (TS), elongation at break (EAB), transmittance and transparency, solubility, water vapor permeability (WVP), antioxidant activity, and antibacterial activity. Among all the samples, the most promising result was obtained for the edible film with FLE 10%, resulting in TS, EAB, solubility, WVP, antioxidant activity, and antibacterial activity against S. aureus and E. coli results of 2.74 MPa, 372.82%, 36.20%, 3.96 × 10-11 g/msPa, 45.49%, 27.27 mm, and 25.10 mm, respectively. The study's overall findings showed that fish gelatin-based films incorporated with FLE are promising eco-friendly, biodegradable, and sustainable active packaging materials.
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Affiliation(s)
| | - Andriati Ningrum
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Flora Street No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
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13
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Caleb OJ, Belay ZA. Role of biotechnology in the advancement of biodegradable polymers and functionalized additives for food packaging systems. Curr Opin Biotechnol 2023; 83:102972. [PMID: 37487401 DOI: 10.1016/j.copbio.2023.102972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 06/18/2023] [Accepted: 06/29/2023] [Indexed: 07/26/2023]
Abstract
Biodegradable polymers have shown enormous potential for application in food packaging systems and offer solutions to mitigate the challenges of single-use plastics. Over the past decade, advances in fermentation technology, metabolic engineering of microorganisms, and synthetic biology have enabled the optimization and functionalization of biodegradable polymers for food packaging application. This article provides an overview of the biotechnological approaches/methods used in advancing the production of biopolymers and summarizes the recent developments in the application of functionalized biopolymers for decision-making and quality control. It discusses the current applications and future perspectives of extracellular biopolymers in food systems. Finally, this review highlights the complexities of public acceptance, safety, and government regulations and legislations.
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Affiliation(s)
- Oluwafemi J Caleb
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa; Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| | - Zinash A Belay
- Post-Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa
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14
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Chavan P, Lata K, Kaur T, Rezek Jambrak A, Sharma S, Roy S, Sinhmar A, Thory R, Pal Singh G, Aayush K, Rout A. Recent advances in the preservation of postharvest fruits using edible films and coatings: A comprehensive review. Food Chem 2023; 418:135916. [PMID: 37001356 DOI: 10.1016/j.foodchem.2023.135916] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 02/11/2023] [Accepted: 03/06/2023] [Indexed: 03/14/2023]
Abstract
In recent years, there has been considerable growth in the creation of edible films and coatings, which is predicted to have a major impact on fruit quality in the coming years. Consumers want fresh fruits that are pesticide-free, good quality, high nutritional value, and a long shelf life. The use of edible coatings and films on fruits is an environmentally dependable approach to a creative solution to this problem. The application, recent trends, and views of coatings and edible films, as well as their impact on fruit quality, are presented in this article, along with a knowledge of their key roles and benefits. According to numerous studies, natural polymers are highly suited for use as packaging material for fresh fruits and can often be a viable alternative to synthetic chemicals. Plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanoparticles, and fruit and vegetable residues can be used to alter the properties of edible coatings.
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Affiliation(s)
- Prafull Chavan
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Kiran Lata
- Food Processing and Technology, University School of Vocational Studies and Applied Sciences, Gautam Buddha University, Greater Noida, Uttar Pradesh 201312, India
| | - Tanbeer Kaur
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Anet Rezek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, (Pierotti Street 6), 10000 Zagreb, Croatia.
| | - Somesh Sharma
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India.
| | - Swarup Roy
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Rahul Thory
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005, India
| | - Gurvendra Pal Singh
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Krishna Aayush
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Abhisek Rout
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
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15
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Li X, Sha XM, Yang HS, Ren ZY, Tu ZC. Ultrasonic treatment regulates the properties of gelatin emulsion to obtain high-quality gelatin film. Food Chem X 2023; 18:100673. [PMID: 37091513 PMCID: PMC10119886 DOI: 10.1016/j.fochx.2023.100673] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 03/24/2023] [Accepted: 04/01/2023] [Indexed: 04/05/2023] Open
Abstract
Gelatin emulsion was an important process for preparing gelatin films. A gelatin film with water resistance and ductility could be prepared using gelatin emulsion, whereas the prepared gelatin film has several defects (e.g., low tensile strength and poor thermal stability). This study aimed to modify gelatin emulsion through ultrasonic treatment, then gelatin film was prepared by the modified gelatin emulsion. The results showed that: under the condition of ultrasonic treatment for 12 min at 400 w, zeta potential and viscosity of gelatin emulsion were the largest; thickness, water vapor permeability (WVP) and water solubility (WS) of corresponding gelatin film were the lowest, and the tensile strength (TS), elongation at break (EAB), denaturation temperature (Tm) and enthalpy value (ΔH) of corresponding gelatin film were the highest. The above result suggested that ultrasonic treatment can be used to prepare a gelatin film with better quality by regulating the properties of gelatin emulsion, and a certain correlation was found between the properties of gelatin emulsion and the properties of gelatin film.
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16
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Characterization and antibacterial properties of fish skin gelatin/guava leaf extract bio-composited films incorporated with catechin. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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17
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Whey Protein Films for Sustainable Food Packaging: Effect of Incorporated Ascorbic Acid and Environmental Assessment. Polymers (Basel) 2023; 15:polym15020387. [PMID: 36679267 PMCID: PMC9863479 DOI: 10.3390/polym15020387] [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: 11/24/2022] [Revised: 01/03/2023] [Accepted: 01/06/2023] [Indexed: 01/15/2023] Open
Abstract
The management of food waste and by-products has become a challenge for the agri-food sector and an example are whey by-products produced in dairy industries. Seeking other whey valorisation alternatives and applications, whey protein films for food packaging applications were developed in this study. Films containing different amounts (0, 5, 10, and 15 wt%) of ascorbic acid were manufactured via compression-moulding and their physicochemical, thermal, barrier, optical, and mechanical properties were analysed and related to the film structure. Additionally, the environmental assessment of the films was carried out to analyse the impact of film manufacture. Regarding physicochemical properties, both FTIR and water uptake analyses showed the presence of non-covalent interactions, such as hydrogen bonding, between whey protein and ascorbic acid as band shifts at the 1500-1700 cm-1 region as well as a water absorption decrease from 380% down to 240% were observed. The addition of ascorbic acid notably improved the UV-Vis light absorbance capacity of whey protein films up to 500 nm, a relevant enhancement for protecting foods susceptible to UV-Vis light-induced lipid oxidation. In relation to the environmental assessment, it was concluded that scaling up film manufacture could lead to a reduction in the environmental impacts, mainly electricity consumption.
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18
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Xiao Y, Xu H, Zhou Q, Li W, Gao J, Liao X, Yu Z, Zheng M, Zhou Y, Sui X, Liu Y. Influence mechanism of wheat bran cellulose and cellulose nanocrystals on the storage stability of soy protein isolate films: Conformation modification and molecular interaction perspective. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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19
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Wang S, Chen H, Tong Y, Li Y, Zhang J, Chen C, Ren F, Hou C, Wang P. Composite films with properties improved by increasing the compatibility of sodium caseinate and zein in a heated 60% ethanol solvent. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Goiana ML, Mattos ALA, de Azeredo HMC, de Freitas Rosa M, Fernandes FAN. Influence of Dielectric Barrier Discharge Cold Plasma Treatment on Starch, Gelatin, and Bacterial Cellulose Biodegradable Polymeric Films. Polymers (Basel) 2022; 14:polym14235215. [PMID: 36501609 PMCID: PMC9741050 DOI: 10.3390/polym14235215] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/24/2022] [Accepted: 11/26/2022] [Indexed: 12/05/2022] Open
Abstract
The environmental damage caused by plastic packaging and the need to reduce pollution requires actions to substitute plastic materials for more sustainable and biodegradable materials. Starch, gelatin, and bacterial cellulose films are three potential biodegradable polymeric films for use in packaging. However, these materials need improvements in their physical, chemical, and mechanical properties to be used in packaging. In this work, these films were treated with cold plasma to evaluate the effects of treatment conditions on several physical, chemical, and mechanical properties. The dielectric barrier discharge plasma technology was applied with varying treatment times (0 to 20 min) and excitation frequencies (50 to 900 Hz) at 20 kV. The optimal excitation frequency for starch films (50 Hz) was different from the optimal frequency for gelatin and bacterial cellulose films (900 Hz), indicating a high dependency on the treatment in this variable that is often neglected. Plasma treatment improved the hydrophobicity, surface morphology, water resistance, and mechanical properties of all three films, with the advantage of not recurring to chemical or biological additives.
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Affiliation(s)
- Mayara Lima Goiana
- Departamento de Engenharia Química, Universidade Federal do Ceará, Fortaleza 60440-900, CE, Brazil
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21
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Larki M, Enayati M, Rostamabadi H. Basil seed gum promotes the electrospinnability of WPI for co-encapsulation of ZnO nanoparticles and curcumin. Carbohydr Polym 2022; 296:119966. [DOI: 10.1016/j.carbpol.2022.119966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/25/2022] [Accepted: 08/07/2022] [Indexed: 11/02/2022]
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22
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Abstract
Cellulose-based materials have attracted great attention due to the demand for eco-friendly materials and renewable energy alternatives. An increase in the use of these materials is expected in the coming years due to progressive decline in the supply of petrochemicals. Based on the limitations of cellulose in terms of dissolution/processing, and focused on green chemistry, new cellulose production techniques are emerging, such as dissolution and functionalization in ionic liquids which are known as green solvents. This review summarizes the recent ionic liquids used in processing cellulose, including pretreatment, hydrolysis, functionalization, and conversion into bio-based platform chemicals. The recent literatures investigating the progress that ILs have made in their transition from academia to commercial application of cellulosic biomass are also reviewed.
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23
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Summo C, De Angelis D. The Importance of Edible Films and Coatings for Sustainable Food Development. Foods 2022; 11:3221. [PMCID: PMC9601971 DOI: 10.3390/foods11203221] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022] Open
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24
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Lappa IK, Kachrimanidou V, Alexandri M, Papadaki A, Kopsahelis N. Novel Probiotic/Bacterial Cellulose Biocatalyst for the Development of Functional Dairy Beverage. Foods 2022; 11:foods11172586. [PMID: 36076772 PMCID: PMC9455237 DOI: 10.3390/foods11172586] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/18/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
The development of innovative functional products with potential health benefits, under the concept of bio-economy, is flourishing. This study undertook an evaluation of non-dairy lactobacilli Lactiplantibacillus pentosus B329 and Lactiplantibacillus plantarum 820 as “ready to use” starter cultures. Lactic acid bacteria (LAB) cultures were evaluated for their fermentation efficiency, before and after freeze-drying, using cheese whey (CW) as a fermentation substrate and subsequent immobilization on bacteria cellulose (BC) to produce a novel biocatalyst. The biocatalyst was applied in functional sour milk production and compared with free cells via the assessment of physicochemical and microbiological properties and sensory evaluation. Evidently, LAB strains exhibited high fermentative activity before and after freeze-drying. Results of a 5-month storage stability test showed that viability was 19% enhanced by immobilization on BC, supporting the concept of “ready to use” cultures for the production of fermented beverages. Likewise, sour milk produced by the BC biocatalyst presented higher organoleptic scores, compared to the free cells case, whereas immobilization on BC enhanced probiotic viability during post-fermentation storage (4 °C, 28 days). The obtained high viability (>107 log cfu/g) demonstrated the efficacy of the proposed bioprocess for the production of functional/probiotic-rich beverages. Ultimately, this work presents a consolidated scheme that includes the advantages and the cooperative effect of probiotic LAB strains combined with a functional biopolymer (BC) towards the formulation of novel functional products that coincide with the pillars of food systems sustainability.
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25
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Fabrication and characterization of pullulan-based composite films incorporated with bacterial cellulose and ferulic acid. Int J Biol Macromol 2022; 219:121-137. [PMID: 35931293 DOI: 10.1016/j.ijbiomac.2022.07.236] [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: 05/14/2022] [Revised: 06/20/2022] [Accepted: 07/30/2022] [Indexed: 01/13/2023]
Abstract
Pullulan-based composite films incorporated with bacterial cellulose (BC) and ferulic acid (FA) were prepared by solution casting method. The rheological, morphological, barrier, optical, anti-fogging, and antioxidant properties of pullulan-based composite films doped with BC and FA were investigated. The rheological results showed that all film-forming solution was pseudoplastic fluid and its viscosity increased with the increase of BC content. An appropriate BC (2 %) and FA were uniformly dispersed in pullulan to form uniform and dense composite films. With the increase of BC content, the roughness and opacity of composite films increased while their UV-vis barrier performance was improved by incorporating BC and FA. Fourier transform infrared spectrometer analysis demonstrated that hydrogen bond interactions among pullulan, BC, and FA were found, and incorporating BC could increase the crystallinity of the composite films, thus enhancing their mechanical, barrier, hydrophobic, and thermal stability properties. Pullulan-based composite films incorporated with 2 % BC and FA (P-BC2-FA) showed better mechanical properties, water, oxygen, and carbon dioxide barrier performances, and its water contact angle value also increased compared with control, respectively. P-BC2-FA film showed superior anti-fogging and antioxidant activities. These results indicate that the P-BC2-FA film are expected to be a potential target of bioactive packaging.
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26
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Insights into whey protein-based carriers for targeted delivery and controlled release of bioactive components. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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