1
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Al-Qahtani SD, Al-Senani GM. Green and sustainable smart wooden system integrated with cellulose nanowhiskers-supported polyvinyl alcohol and anthocyanin biomolecules to monitor food freshness. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 318:124497. [PMID: 38795527 DOI: 10.1016/j.saa.2024.124497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 05/08/2024] [Accepted: 05/19/2024] [Indexed: 05/28/2024]
Abstract
Smart packaging materials have been used to protect human health from environmental hazards by sending real-time colorimetric signals for changes in the food packaging environment. However, the colorimetric material sensors use synthetic sensor dyes, which are toxic, expensive, non-biodegradable, and difficult to prepare. Herein, a simple strategy is presented for the development of an environmentally-friendly halochromic wood able to change color upon exposure to spoilage of food. A combination of anthocyanin (Ac)/aluminum (Al) mordant (Ac/Al) nanoparticles and cellulose nanowhiskers (CNW)-reinforced polyvinyl alcohol (PVA) was infiltrated into a delignified wood to produce a translucent wood with halochromic properties. CNW were employed as reinforcement agent to improve the mechanical performance of PVA. Additionally, CNW function as a dispersing agent to prevent agglomeration of Ac/Al nanoparticles. The diameters of CNW are in the range of 12-19 nm, whereas Ac/Al particles showed diameters of 9-22 nm. The smart wood changed color from purplish to colorless when exposed to food spoilage. A hypsochromic change from 539 nm to 370 nm was shown by the anthocyanin receptor when the spoilage level of food increased. This could be attributed to the pH-driven molecular switching of anthocyanin, leading to charge delocalization.
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Affiliation(s)
- Salhah D Al-Qahtani
- Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Ghadah M Al-Senani
- Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia.
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2
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Hu F, Song YZ, Thakur K, Zhang JG, Khan MR, Ma YL, Wei ZJ. Blueberry anthocyanin based active intelligent wheat gluten protein films: Preparation, characterization, and applications for shrimp freshness monitoring. Food Chem 2024; 453:139676. [PMID: 38776795 DOI: 10.1016/j.foodchem.2024.139676] [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: 01/11/2024] [Revised: 04/10/2024] [Accepted: 05/13/2024] [Indexed: 05/25/2024]
Abstract
The aim of this study was to prepare active intelligent gluten protein films using wheat gluten protein (WG) and apple pectin (AP) as film-forming matrices, and blueberry anthocyanin extract (BAE) as a natural indicator. SEM and FT-IR analyses demonstrated the successful immobilization of BAE in the film matrix by hydrogen bonding interactions and its compatibility with WG and AP. The resultant WG-AP/BAE indicator films demonstrated notable antioxidant activity, color stability, barrier qualities, pH and ammonia response sensitivity, and mechanical properties. Among them, WG-AP/BAE5 exhibited the best mechanical properties (TS: 0.83 MPa and EB: 242.23%) as well as the lowest WVP (3.92 × 10-8 g.m/m2.Pa.s), and displayed high sensitivity to volatile ammonia. In addition, WG-AP/BAE5 showed a color shift from purplish red to green to yellowish green, demonstrating the monitoring of shrimp freshness in real time. Consequently, this study offers a firm scientific foundation for the development of active intelligent gluten protein films and their use in food freshness assessments.
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Affiliation(s)
- Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
| | - Yu-Zhu Song
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Yi-Long Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
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3
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Khan MI, Liu J, Saini RK, Khurshida S. Plant betalains-mixed active/intelligent films for meat freshness monitoring: A review of the fabrication parameters. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1238-1251. [PMID: 38910928 PMCID: PMC11190134 DOI: 10.1007/s13197-023-05881-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/25/2023] [Accepted: 10/22/2023] [Indexed: 06/25/2024]
Abstract
The plant pigments called betalains are nutritionally safe polar compounds. They are subdivided into betaxanthins (having orange to yellow hues) and betacyanins (purple to red violet hues). Betacyanins change color with a change in pH, particularly in the range 6-8 and 9-11. Perishable foods like fish, chicken, beef, pork, and others tend to release total volatile base-nitrogen (TVB-N) during storage or deterioration, which leads to a change in the pH of pH-sensitive materials in the vicinity. pH-sensitive pigment-incorporated polymeric films with inherent active properties (or active/intelligent films) are increasingly being studied as an alternative to synthetic pH indicators to detect the accumulation of TVB-N by changing its color to indicate the stage of perishable food spoilage. There are many methods of developing such films under different conditions using different bio-based biodegradable polymer(s) and biocompatible plasticizer combinations. Among the reported methods, solution casting method has been the preferred one in most studies covered in this review. This method can be carried out under mild conditions. As such, betacyanins-incorporated polymeric films essentially require mild processing conditions because of their heat sensitivity, which will invariably affect the performance in food freshness monitoring. In this review, film fabrication parameters like temperature and duration of dissolution of polymers, plasticizer concentration, pH of the film-forming solution, film drying, and conditioning/aging, have been critically appraised based on the available literature. The lack of studies on the safety of active/intelligent films has been systematically highlighted in this review to focus future studies on this area. Graphical abstract
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Affiliation(s)
- Mohammad Imtiyaj Khan
- Biochemistry and Molecular Biology Lab, Department of Biotechnology, Gauhati University, Guwahati, Assam India
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127 People’s Republic of China
| | - Ramesh Kumar Saini
- Department of Crop Science, Konkuk University, Seoul, 143-701 Republic of Korea
| | - Singamayum Khurshida
- College of Food Technology, Central Agricultural University, Imphal, 795004 India
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4
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Yosri N, Khalifa SAM, Attia NF, Du M, Yin L, Abolibda TZ, Zhai K, Guo Z, El-Seedi HR. Advancing sustainability in the green engineering of nanocomposites based on marine-derived polymers and their applications. Int J Biol Macromol 2024; 274:133249. [PMID: 38906361 DOI: 10.1016/j.ijbiomac.2024.133249] [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: 02/10/2024] [Revised: 06/07/2024] [Accepted: 06/16/2024] [Indexed: 06/23/2024]
Abstract
Nanocomposites are sophisticated materials that incorporate nanostructures into matrix materials, such as polymers, ceramics and metals. Generally, the marine ecosystem exhibits severe variability in terms of light, temperature, pressure, and nutrient status, forcing the marine organisms to develop variable, complex and unique chemical structures to boost their competitiveness and chances of survival. Polymers sourced from marine creatures, such as chitin, chitosan, alginate, sugars, proteins, and collagen play a crucial role in the bioengineering field, contributing significantly to the development of nanostructures like nanoparticles, nanocomposites, nanotubes, quantum dots, etc. These nanostructures offer a wide array of features involving mechanical strength, thermal stability, electrical conductivity, barrier and optical characteristics compared to traditional composites. Notably, marine nanocomposites have distinctive roles in a wide spectrum of applications, among them anti-cancer, anti-microbial, antioxidant, cytotoxic, food packing, tissue engineering and catalytic actions. Sol-gel, hot pressing, chemical vapor deposition, catalytic decomposition, dispersion, melt intercalation, in situ intercalative polymerization, high-energy ball milling and template synthesis are common processes utilized in engineering nanocomposites. According to our literature survey and the Web of Science, chitosan, followed by cellulose, chitin and MAPs emerge as the most significant marine polymers utilized in the construction of nanocomposites. Taken together, the current manuscript underscores the biogenesis of nanocomposites, employing marine polymers using eco-friendly processes. Furthermore, significant emphasis in this area is needed to fully explore their capabilities and potential benefits. To the best of our knowledge, this manuscript stands as the first comprehensive review that discusses the role of marine-derived polymers in engineering nanocomposites for various applications.
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Affiliation(s)
- Nermeen Yosri
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Chemistry Department of Medicinal and Aromatic Plants, Research Institute of Medicinal and Aromatic Plants (RIMAP), Beni-Suef University, Beni-Suef 62514, Egypt.
| | - Shaden A M Khalifa
- Psychiatry and Psychology Department, Capio Saint Göran's Hospital, Sankt Göransplan 1, 112 19 Stockholm, Sweden.
| | - Nour F Attia
- Gas Analysis and Fire Safety Laboratory, Chemistry Division, National Institute of Standards, 136, Giza 12211, Egypt
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Limei Yin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tariq Z Abolibda
- Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia.
| | - Kefeng Zhai
- School of Biological and Food Engineering, Engineering Research Center for Development and High Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou, Anhui 234000, China
| | - Zhiming Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Hesham R El-Seedi
- Department of Chemistry, Faculty of Science, Islamic University of Madinah, Madinah 42351, Saudi Arabia; Department of Chemistry, Faculty of Science, Menoufia University, Shebin El-Kom 31100107, Egypt; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China.
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5
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Li H, Jiang F, Chen J, Wang Y, Zhou Z, Lian R. Development of seaweed-derived polysaccharide/cellulose nanocrystal-based antifogging labels loaded with alizarin for monitoring aquatic products' freshness. Int J Biol Macromol 2023; 253:126640. [PMID: 37657568 DOI: 10.1016/j.ijbiomac.2023.126640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 08/19/2023] [Accepted: 08/29/2023] [Indexed: 09/03/2023]
Abstract
Intelligent freshness indicator labels have attracted great interest for their massive potential in monitoring the freshness of aquatic products over the years. However, there is still a challenge where fogging on the labels during dramatic temperature changes affects the reading of freshness. At the same time, the freshness indicator labels need high mechanical strength to resist collision damage during transportation and storage. Herein, an antifogging freshness indicator label was developed based on seaweed extracts and alizarin. Firstly, soluble polysaccharides and insoluble components were extracted from Gelidium amansii, and cellulose nanocrystal (CNC) was further prepared from the insoluble components by sulfuric acid hydrolysis. Subsequently, a polysaccharide-based film was fabricated using soluble polysaccharides as the matrix materials and CNC as the reinforcement agent. Antifogging experiments showed that the hydrophilic composite films presented good antifogging performance. After loading with alizarin, the composite indicator label exhibited both antifogging and freshness-indicating properties for the salmon sample. The work provided a new idea for developing freshness indicator labels suitable for low-temperature transportation and storage.
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Affiliation(s)
- Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Fan Jiang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
| | - Zhigang Zhou
- Institute of Feed Research of Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Renjie Lian
- Jinghai Group Co., Ltd., Rongcheng 264307, PR China
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6
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Yu H, Zhou Q, He D, Yang J, Wu K, Chai X, Xiang Y, Duan X, Wu X. Enhanced mechanical and functional properties of chitosan/polyvinyl alcohol/hydroxypropyl methylcellulose/alizarin composite film by incorporating cinnamon essential oil and tea polyphenols. Int J Biol Macromol 2023; 253:126859. [PMID: 37714243 DOI: 10.1016/j.ijbiomac.2023.126859] [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: 06/29/2023] [Revised: 09/01/2023] [Accepted: 09/09/2023] [Indexed: 09/17/2023]
Abstract
In this study, cinnamon essential oil and tea polyphenols were added to chitosan/ polyvinyl alcohol/ hydroxypropyl methylcellulose/ alizarin composite films to enhance their mechanical and functional properties. Their addition to the composite films enhanced their antibacterial and antioxidant properties and significantly improved its elongation at break (p < 0.05). Cinnamon essential oil reduced the water vapor permeability, water content, and water solubility of composite films and improved their transparency. The composite films with additive exhibited excellent UV-barrier ability and pH responsivity. Fourier Transform infrared spectroscopy and X-Ray Diffraction analyses confirmed hydrogen bond formation between the polymer molecules and additives. The results of Scanning Electron Microscope-Focused Ion Beam revealed improved surface and cross-section morphology of the films, leading to the generation of a cross-linked structure. Thermogravimetric and differential scanning calorimetry analysis indicated enhanced thermal stability of the composite films upon cinnamon essential oil addition. Analysis of storage quality indicators (TBARS value, TVC, and TVB-N) revealed that the composite films could prolong the freshness of surimi. The incorporation of cinnamon essential oil and tea polyphenols into the composite films has demonstrated significant potential as an effective and natural alternative for active food packaging.
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Affiliation(s)
- Hongpeng Yu
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006,China; School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Qing Zhou
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Dong He
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006,China; School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China.
| | - JinJin Yang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Kegang Wu
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006,China; School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Xianghua Chai
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Yujuan Xiang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Xuejuan Duan
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Xiqin Wu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
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7
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A visual bi-layer indicator based on mulberry anthocyanins with high stability for monitoring Chinese mitten crab freshness. Food Chem 2023; 411:135497. [PMID: 36696720 DOI: 10.1016/j.foodchem.2023.135497] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 01/06/2023] [Accepted: 01/14/2023] [Indexed: 01/19/2023]
Abstract
In this study, a bilayer film (BIF) was fabricated to improve the stability of an anthocyanin-based freshness indicator film. The sensor layer consists of gellan gum (GG) and mulberry anthocyanin (MAE) for freshness indication. The oxygen barrier layer was constructed from chitosan (CS), polyvinyl alcohol (PVA), sodium alginate (SA), and pullulan (Pu) to the protection of MAE from oxidation. The highest antioxidant activity of BIF was 91.28 %. BIF was used to monitor the Chinese mitten crab freshness. The total volatile basic nitrogen (TVB-N) level was increased to 31.23 mg/100 g on day 8, and the color of the indicator presented a visible change from pink to dark green. The acquired results revealed a good correlation between TVB-N, pH, and color change of the indicator. The research indicated that the BIF was applied for freshness monitoring of Chinese mitten crab and displayed significant color changes that would be effective in commercial environments.
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8
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Zhou Y, Jiao L, Wu J, Zhang Y, Zhu Q, Dong D. Non-destructive and in-situ detection of shrimp freshness using mid-infrared fiber-optic evanescent wave spectroscopy. Food Chem 2023; 422:136189. [PMID: 37116271 DOI: 10.1016/j.foodchem.2023.136189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 03/31/2023] [Accepted: 04/15/2023] [Indexed: 04/30/2023]
Abstract
There is strong interest in non-destructive and rapid determination of food freshness in food research. In this study, mid-infrared (MIR) fiber-optic evanescent wave (FOEW) spectroscopy was applied to monitor shrimp freshness through the evaluation of protein, chitin, and calcite contents in conjunction with a Partial Least Squares Discriminant Analysis (PLS-DA) model. Shrimp shells were wiped with a micro fiber-optic probe to obtain a FOEW spectrum which quickly and nondestructively allowed evaluation of the shrimp freshness. Peaks for proteins, chitin, and calcite, which are closely related to shrimp freshness, were detected and quantified. Compared with the standard indicator for evaluating shrimp freshness (total volatile basic nitrogen), the PLS-DA model gave recognition rates for shrimp freshness using calibration and validation sets of the FOEW data of 87.27%, 90.28%, respectively. Our results show that FOEW spectroscopy is a feasible method for non-destructive and in-site detection of shrimp freshness.
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Affiliation(s)
- Yunhai Zhou
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Leizi Jiao
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Jianwei Wu
- National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Yunhe Zhang
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Qingzhen Zhu
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Daming Dong
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
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Li L, Liu W, Yao X, Wang W, Yan C, Kang D. Study on film forming characteristic of ε-polylysine grafted chitosan through TEMPO oxidation system and its preservation effects for pork fillet. Meat Sci 2023; 201:109189. [PMID: 37031666 DOI: 10.1016/j.meatsci.2023.109189] [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: 12/11/2022] [Revised: 02/18/2023] [Accepted: 04/03/2023] [Indexed: 04/11/2023]
Abstract
The present study synthesized a new type of ε-polylysine (PL) modified chitosan film (TO-CH-PL) through TEMPO (2,2,6,6-Tetramethylpiperidine) oxidation system. Firstly, the physicochemical properties of the TO-CH-PL were characterized using Fourier transform infrared spectroscopy, scanning electron microscopy, and energy dispersive spectrometer analysis. Results proved that PL was successfully grafted onto chitosan molecules. Based on the water vapor, oxygen permeability, and mechanical analysis, the TO-CH-PL film demonstrated higher physical properties than chitosan and PE films. Secondly, the TO-CH-PL film's preservation effect on pork fillets was evaluated. Due to the significant retardation of growth of the aerobic plate count (APC), total volatile basic nitrogen (TVBN), and thiobarbituric acid reactive substances (TBARS), as well as the changes of pH and color in packaged pork, TO-CH-PL film exhibited better preservation effects for the pork samples. According to the criteria of TVBN values (<15 mg/100 g), compared with CH and PE films, TO-CH-PL film can prolong the shelf life of pork for 2 to 3 days. Therefore, PL-modified chitosan films could be introduced as an alternative method to maintain the quality indices and extend the shelf life of pork during refrigerated storage.
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Affiliation(s)
- Ling Li
- College of Life Sciences, Linyi University, Linyi, Shandong, China
| | - Wenjing Liu
- College of Life Sciences, Linyi University, Linyi, Shandong, China
| | - Xianqi Yao
- Linyi Jinluo Win Ray Food, Co. Ltd., Linyi, Shandong, China
| | - Wei Wang
- Linyi Jinluo Win Ray Food, Co. Ltd., Linyi, Shandong, China
| | - Chengying Yan
- College of Agriculture and Forestry, Linyi University, Linyi, Shandong, China
| | - Dacheng Kang
- College of Life Sciences, Linyi University, Linyi, Shandong, China.
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Zhang J, Yang Y, Zhang J, Shi J, Liu L, Huang X, Song W, Li Z, Zou X, Povey M. High-Stability Bi-Layer Films Incorporated with Liposomes @Anthocyanin/Carrageenan/Agar for Shrimp Freshness Monitoring. Foods 2023; 12:foods12040732. [PMID: 36832807 PMCID: PMC9955501 DOI: 10.3390/foods12040732] [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: 12/07/2022] [Revised: 01/09/2023] [Accepted: 01/20/2023] [Indexed: 02/10/2023] Open
Abstract
High-stability bi-layer films were prepared by incorporating anthocyanin-loaded liposomes into carrageenan and agar (A-CBAL) for non-destructive shrimp freshness monitoring. The encapsulation efficiency of the anthocyanin-loaded liposomes increased from 36.06% to 46.99% with an increasing ratio of lecithin. The water vapor transmission (WVP) of the A-CBAL films, with a value of 2.32 × 10-7 g · m-1 · h-1 · pa-1, was lower than that of the film with free anthocyanins (A-CBA). The exudation rate of the A-CBA film reached 100% at pH 7 and pH 9 after 50 min, while the A-CBAL films slowed down to a value lower than 45%. The encapsulation of anthocyanins slightly decreased the ammonia sensitivity. Finally, the bi-layer films with liposomes successfully monitored shrimp freshness with visible color changes to the naked eye. These results indicated that films with anthocyanin-loaded liposomes have potential applications in high-humidity environments.
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Affiliation(s)
- Junjun Zhang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yan Yang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jianing Zhang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu Education Department, Jiangsu University, Zhenjiang 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
- Correspondence: (J.S.); (M.P.); Fax: +86-511-88780201 (J.S.)
| | - Li Liu
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Wenjun Song
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Zhihua Li
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Laboratory, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Key Laboratory of Food Intelligent Detection & Processing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Megan Povey
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
- Correspondence: (J.S.); (M.P.); Fax: +86-511-88780201 (J.S.)
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Dai W, Yan C, Ding Y, Wang W, Gu S, Xu Z, Zhou X, Ding Y. Effect of a chitosan coating incorporating epigallocatechin gallate on the quality and shelf life of bighead carp (Aristichthys nobilis) fillets during chilled storage. Int J Biol Macromol 2022; 219:1272-1283. [PMID: 36058394 DOI: 10.1016/j.ijbiomac.2022.08.180] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/05/2022] [Accepted: 08/26/2022] [Indexed: 11/05/2022]
Abstract
The objective of this study was to investigate the potential application of chitosan coatings incorporating epigallocatechin gallate (EGCG) for preserving fillets of bighead carp during chilled storage. The fillets were coated with acetic acid and glycerol, chitosan, and chitosan-EGCG, respectively, and the changes in their physicochemical, microbiological, and sensory characteristics during storage at 4 °C were determined. Notably, total volatile basic nitrogen, thiobarbituric-acid-reactive substances, and K value of chitosan-EGCG coated fillets sampled on day 15 were 48.04 %, 60.19 %, and 32.91 % lower than untreated fillets, respectively. Microbial enumeration suggested that the inclusion of EGCG significantly improved the inhibitory effect of pure chitosan coating on the proliferation of microorganisms. Furthermore, the chitosan-EGCG coated fillets also performed the best in terms of color, texture, and sensory analysis, and extended the shelf-life of the fillets for at least 6 days. A principal component analysis further confirmed the preserving effect of the chitosan-EGCG coating. Mantel test results suggested that the fillets' organoleptic characteristics strongly correlated with physicochemical and microbiological indicators. Overall, this work provides an effective protocol for food quality control and the extension of shelf life during chilled storage, and it clarifies the relationships between organoleptic characteristics and physicochemical and microbiological indexes.
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Affiliation(s)
- Wangli Dai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Chen Yan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yicheng Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Wenjie Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Saiqi Gu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Zheng Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China..
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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