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Chen K, Zhang M, Bhandari B, Deng D. 3D printed cinnamon essential oil/banana peel carbon dots loaded corn starch/gelatin bilayer film with enhanced functionality for food packaging application. Food Chem 2024; 448:139176. [PMID: 38574719 DOI: 10.1016/j.foodchem.2024.139176] [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: 11/28/2023] [Revised: 03/03/2024] [Accepted: 03/27/2024] [Indexed: 04/06/2024]
Abstract
Using 3D printing technology, a gelatin-polyvinyl alcohol‑carbon dots (GPC) layer+corn starch-polyvinyl alcohol-cinnamon essential oil (CPC) layer active bilayer film with an external barrier function and an internal controlled-release effect was successfully produced for food preservation. The GPC film was provided with potent antioxidant and UV blocking properties by the banana peel carbon dots (CDs). The cinnamon essential oil (CEO) had the strongest interaction with the film matrix at 3% (w/w), causing the CPC film having the lowest surface wettability, good integrity, and lowest crystallinity. The CEO's stability and releasing effectiveness were greatly enhanced by the creation of a bilayer film. At 60% filling rate of the CPC layer, the bilayer film showed the highest CEO retention after drying and the best CEO release performance. Finally, the created active bilayer film was found to significantly improve the sensory quality stability of the spicy essential oil microcapsule powders. It also successfully extended the mangoes' shelf life by delaying browning and rot.
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Affiliation(s)
- Kai Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Bhesh Bhandari
- School of Agriculture and Food Sustainability, University of Queensland, Brisbane, QLD, Australia
| | - Dewei Deng
- Zhengzhou Xuemailon Food Flavor Co. R & D center, Zhengzhou, Henan, China
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2
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Tristanto NA, Cao W, Chen N, Suryoprabowo S, Soetaredjo FE, Ismadji S, Hua X. Pectin extracted from red dragon fruit (Hylocereus polyrhizus) peel and its usage in edible film. Int J Biol Macromol 2024; 276:133804. [PMID: 38996891 DOI: 10.1016/j.ijbiomac.2024.133804] [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: 11/08/2023] [Revised: 05/25/2024] [Accepted: 07/09/2024] [Indexed: 07/14/2024]
Abstract
Pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE), from two different types of peels, fresh peel puree and dried peel powder. SCWE method on fresh peel puree showed an ∼18.88 % increase in pectin yield compared to AE. Extracted pectin is classified as low methoxyl pectin (DE: 8.51-50.64 %), with an average molecular weight ranging from 115.23 kDa to 577.84 kDa and a Gal-A content of 44.09 % - 53.90 %. The potential of pectin from fresh peel puree to be applied as a biodegradable film was further explored. Different pectin concentrations (3-5 % w/v) were used to prepare the films. Regarding the film performance, PF-S5, which was produced from SCWE with 5 % of pectin concentration, exhibits better thermal stability (Tdmax 250 °C, residue of 28.69 %) and higher moisture barrier (WVP 5.59 × 10-11 g.cm-1.s-1.Pa-1). In comparison, PF-A showed lower water solubility (45.14-69.15 %), higher water contact angle (33.01° - 44.35°), and better mechanical properties (TS: 2.12-4.11 MPa, EB: 48.72-61.39 %). Higher molecular weight accompanied by higher DE and Gal-A content contributes to better pectin film properties.
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Affiliation(s)
| | - Weichao Cao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Nuo Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Steven Suryoprabowo
- Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia
| | - Felycia Edi Soetaredjo
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia
| | - Suryadi Ismadji
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia
| | - Xiao Hua
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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Rammal M, Khreiss S, Badran A, Mezher M, Bechelany M, Haidar C, Khalil MI, Baydoun E, El-Dakdouki MH. Antibacterial and Antifungal Activities of Cimbopogon winterianus and Origanum syriacum Extracts and Essential Oils against Uropathogenic Bacteria and Foodborne Fungal Isolates. Foods 2024; 13:1684. [PMID: 38890913 PMCID: PMC11171924 DOI: 10.3390/foods13111684] [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: 04/20/2024] [Revised: 05/21/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
This study focused on testing the antibacterial and antifungal activity of Origanum syriacum (O. syriacum) and Cimbopogon winterianus (C. winterianus) extracts and their essential oils (EOs). The bacteria were isolated from urine samples and identified by a VITEK assay, and the fungi were isolated from spoiled food samples and further identified by MALDI-TOF. The susceptibility of the microbial isolates was assessed by determining the bacteriostatic and bactericidal/fungicidal effects by the minimum inhibitory concentration (MIC) and minimum bactericidal/fungicidal concentration (MBC/MFC) broth microdilution assay and time-kill test. The antibiofilm activities were assessed by the antibiofilm screening assays. The bacterial isolates included three Gram-negative isolates (Escherichia coli, Klebsiella pneumonia, and Citrobacter freundii) and two Gram-positive isolates (Staphylococcus aureus and Streptococcus intermedius). The fungal isolates included Candida albicans and Aspergillus niger. The O. syriacum and C. winterianus extracts exhibited bacteriostatic and fungistatic activities (MIC 1.25-2.5 mg/mL for the bacterial isolates and 2.5-5 mg/mL for the fungal isolates). However, their EOs exhibited bactericidal (MBC 5-20%) and fungicidal (MFC 1.25-10%) activities, meaning that the EOs had a better antimicrobial potential than the extracts. The antibiofilm activities of the mentioned extracts and their EOs were relatively weak. The O. syriacum extract inhibited S. aureus, S. intermedius, and K. pneumonia biofilms at a concentration of 0.3125 mg/mL and C. albicans and A. niger biofilms at 0.625 mg/mL. No antibiofilm activity was recorded for C. winterianus extract. In addition, the packaging of grapes with C. winterianus extract preserved them for about 40 days. The results reflect the significant antimicrobial activity of O. syriacum and C. winterianus extracts and their EOs, thus suggesting their potential in food packaging and preservation.
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Affiliation(s)
- Marwa Rammal
- Department of Food Sciences and Technology, Faculty of Agronomy, Lebanese University, Beirut P.O. Box 146404, Lebanon; (M.R.); (S.K.); (C.H.)
| | - Salam Khreiss
- Department of Food Sciences and Technology, Faculty of Agronomy, Lebanese University, Beirut P.O. Box 146404, Lebanon; (M.R.); (S.K.); (C.H.)
| | - Adnan Badran
- Department of Nutrition, University of Petra, Amman P.O Box 961343, Jordan;
| | - Malak Mezher
- Department of Biological Sciences, Faculty of Science, Beirut Arab University, P.O. Box 11-5020, Beirut 11072809, Lebanon; (M.M.); or (M.I.K.)
| | - Mikhael Bechelany
- Institut Européen des Membranes (IEM), UMR-5635, Université de Montpellier, École Nationale Supérieure de Chimie de Montpellier (ENSCM), Centre National de la Recherche Scientifique (CNRS), Place Eugene Bataillon, 34095 Montpellier, France
- Functional Materials Group, Gulf University for Science and Technology (GUST), Mubarak Al-Abdullah 32093, Kuwait
| | - Chaden Haidar
- Department of Food Sciences and Technology, Faculty of Agronomy, Lebanese University, Beirut P.O. Box 146404, Lebanon; (M.R.); (S.K.); (C.H.)
| | - Mahmoud I. Khalil
- Department of Biological Sciences, Faculty of Science, Beirut Arab University, P.O. Box 11-5020, Beirut 11072809, Lebanon; (M.M.); or (M.I.K.)
- Molecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, Alexandria 21568, Egypt
| | - Elias Baydoun
- Department of Biology, American University of Beirut, P.O. Box 11-0236, Beirut 11072020, Lebanon;
| | - Mohammad H. El-Dakdouki
- Department of Chemistry, Faculty of Science, Beirut Arab University, Riad El Solh, P.O. Box 11-5020, Beirut 11072809, Lebanon
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Xiao Y, Liu Z, Gu H, Yang L, Liu T, Tian H. Preparation and characterization of a modified Canna starch as a wall material for the encapsulation of methyleugenol improves its antifungal activity against Fusarium trichothecioides. Food Chem 2024; 433:137324. [PMID: 37683464 DOI: 10.1016/j.foodchem.2023.137324] [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: 07/08/2023] [Revised: 08/16/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
In this study, α-amylase (α-A) and 2-octenylsuccinic anhydride (OSA)-modified Canna starch (Cs) were prepared and characterized as wall materials and encapsulated with methyleugenol (α-A-OSA-Cs-methyleugenol); their in vitro antifungal activity against Fusarium trichothecioides (F. trichothecioides) was also investigated. The encapsulation efficiency under optimal encapsulation conditions was 83.98%. The results of particle size, polydispersity index (PDI), zeta potential, electron scanning microscopy and Fourier transform infrared spectroscopy showed that the modified Cs had superior physicochemical properties; it was also demonstrated that methyleugenol successfully entered the pores of Cs. The in vitro release study showed that α-A-OSA-Cs could effectively reduce their volatility under different temperature environments. α-A-OSA-Cs have excellent performance as slow-release wall materials, and after encapsulation with methyleugenol, the inhibition ability of F. trichothecioides mycelium growth was dose-dependent and improved, extending the shelf life of potatoes, which has good commercial value in the field of slow-release preservatives.
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Affiliation(s)
- Yao Xiao
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China
| | - Zaizhi Liu
- College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
| | - Huiyan Gu
- School of Forestry, Northeast Forestry University, Harbin 150040, China
| | - Lei Yang
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China; Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China.
| | - Tingting Liu
- College of Pharmacy, Qiqihar Medical University, Qiqihar 161006, China.
| | - Hao Tian
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
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5
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Chen Q, Zhang P, You N, Xu Y, Zhang Y, Luan P, Lin B, Wang Z, Zhang L. Preparation and characterization of corn starch-based antimicrobial indicator films containing purple corncob anthocyanin and tangerine peel essential oil for monitoring pork freshness. Int J Biol Macromol 2023; 251:126320. [PMID: 37579905 DOI: 10.1016/j.ijbiomac.2023.126320] [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: 05/08/2023] [Revised: 07/22/2023] [Accepted: 08/10/2023] [Indexed: 08/16/2023]
Abstract
A novel antibacterial indicator film was prepared by mixing corn starch with tangerine peel essential oil (TEO) Pickering emulsion emulsified by ultrasonic and esterified modified starch (UDSt), and then incorporated with purple corncob anthocyanin (PCA), which was used to monitor the freshness of pork. The results showed that the UDSt can effectively stabilize the TEO emulsion. PCA showed obvious color changes at different pH. With the increase of pH, the color of film changed from red to yellow, and its response to volatile ammonia changed from pink to cyan, showing better response ability. The loading of TEO conferred the film excellent bacteriostatic ability against E. coli and S. aureus. The film also had good ability of light blocking and free radical scavenging. In the process of pork deterioration, the antibacterial indicator film changed from pink to yellow, which was closely related to pork quality and had a good linear indicator correlation. The addition of TEO reduced the release of PCA in the antibacterial indicator film and helped to maintain the functional properties of the film. This type of antibacterial indicator film had considerable application potential in indicating food freshness.
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Affiliation(s)
- QiJie Chen
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China.
| | - Peng Zhang
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - Na You
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - YiNing Xu
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - YaZeng Zhang
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - PengCheng Luan
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - BenPing Lin
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - ZhengMin Wang
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
| | - Li Zhang
- School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, People's Republic of China
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Hu J, Jiao W, Chen Q, Liu B, Fu M. Preparation of a multilayer antibacterial film and its application for controlling postharvest disease in temperate fruit (including apple, pear, and peach) under ambient storage. Food Sci Nutr 2023; 11:5188-5198. [PMID: 37701234 PMCID: PMC10494645 DOI: 10.1002/fsn3.3477] [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: 02/14/2023] [Revised: 05/04/2023] [Accepted: 05/25/2023] [Indexed: 09/14/2023] Open
Abstract
The objective of this study was to provide formulation of a new multilayer antibacterial film and to investigate the optimal use concentration of chitosan and carboxymethyl cellulose in the range from 0.5% to 2%, as well as its application for controlling postharvest disease in temperate fruit (apple, pear, and peach). The multilayer antibacterial film used chitosan (CS) and carboxymethyl cellulose (CMC) as polysaccharide macromolecule, lemon essential oil (LEO) as active agent, and ε-polylysine (ε-PL) as the main antibacterial ingredient. The results showed that the physical properties of the self-assembled film were adjusted by the electrostatic layer-by-layer (LbL) deposition. Fourier transform infrared (FT-IR) analysis and thermogravimetric (TGA) revealed that hydrogen bonds were generated during the self-assembly of CS-LEO/CMC-ε-PL film, resulting in changes in intermolecular interactions and thermal stability. Furthermore, compared with CS-LEO single-layer film, the multilayer film exhibited higher retention rate of LEO. In vivo test, the self-assembled film significantly inhibited the infection of postharvest pathogenic fungi including Penicillium expansum (P. expansum) and Alternaria alternata (A. alternata) on fruit. To summarize, the CS-LEO/CMC-ε-PL LbL self-assembly coating notably controlled postharvest pathogen rot on fruit, and reduced the loss of fruit during storage and transportation. Our results suggest that the polysaccharide-based edible coating prepared in this work may offer an alternative to synthetic waxes.
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Affiliation(s)
- Jingjing Hu
- College of Food Science and EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanChina
| | - Wenxiao Jiao
- College of Food Science and EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanChina
| | - Qingmin Chen
- College of Food Science and EngineeringShandong Agricultural and Engineering UniversityJinanChina
| | - Bangdi Liu
- Academy of Agricultural Planning and EngineeringMinistry of Agriculture and Rural AffairsBeijingChina
| | - Maorun Fu
- College of Food Science and EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanChina
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Qiu L, Luo Q, Bai C, Xiong G, Jin S, Li H, Liao T. Preparation and Characterization of a Biodegradable Film Using Irradiated Chitosan Incorporated with Lysozyme and Carrageenan and Its Application in Crayfish Preservation. Foods 2023; 12:2642. [PMID: 37509734 PMCID: PMC10378868 DOI: 10.3390/foods12142642] [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: 04/23/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, a composite film was prepared using irradiated chitosan, lysozyme, and carrageenan for crayfish preservation. First, the chitosan was degraded by gamma rays, with the best antimicrobial properties being found at 100 KGy. By using the response surface method, the components of the composite film were irradiated chitosan (CS) at 0.016 g/mL, lysozyme (LM) at 0.0015 g/mL, and carrageenan (CA) at 0.002 g/mL. When compared to the natural chitosan film, the Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results demonstrated that the chemical properties of the composite film did not change with the addition of LM and CA, while the physical and antibacterial properties increased, including tensile strength (16.87 → 20.28 N), hydrophobicity (67.9 → 86.3°), and oxygen permeability (31.66 → 24.31 m3·um/m2·day·kPa). Moreover, the antibacterial activity of the films increased with the addition of LM and CA, especially for Shewanella putrefaciens: the zone of inhibition (mm) of CS, CS/LM, and CS/LM/CA was 9.97 ± 0.29, 14.32 ± 0.31, and 14.78 ± 0.21, respectively. Finally, the CS/LM/CA film could preserve crayfish for 10 days at 4 °C, whereas the polyethylene (PE) film could only preserve them for 6 days. Moreover, the composite film was excellent at inhibiting oxidative deterioration (TBARS value: 2.12 mg/kg, day10) and keeping the texture of crayfish muscle. Overall, our results suggested that the CS/LM/CA composite film produced can be applied as a biodegradable film in aquatic product packaging.
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Affiliation(s)
- Liang Qiu
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Qinghua Luo
- Key Laboratory of Catalysis and Energy Materials Chemistry of Education, Hubei Key Laboratory of Catalysis and Materials Science, South-Central University for Nationalities, Wuhan 430074, China
| | - Chan Bai
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Guangquan Xiong
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Shiwei Jin
- Key Laboratory of Catalysis and Energy Materials Chemistry of Education, Hubei Key Laboratory of Catalysis and Materials Science, South-Central University for Nationalities, Wuhan 430074, China
| | - Hailan Li
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Tao Liao
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
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Mouzahim ME, Eddarai EM, Eladaoui S, Guenbour A, Bellaouchou A, Zarrouk A, Boussen R. Effect of Kaolin clay and Ficus carica mediated silver nanoparticles on chitosan food packaging film for fresh apple slice preservation. Food Chem 2023; 410:135470. [PMID: 36652798 DOI: 10.1016/j.foodchem.2023.135470] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 01/08/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
In this work, a novel antioxidant, antibacterial, and biodegradable food packaging film was elaborated, by incorporating natural kaolin clay (KC) and Ficus carica mediated silver nanoparticles (AgNPs) into Chitosan (Cht). A comparison of the physico-chemical and functional characteristics of the Cht/KC/AgNPs film was performed with those of Cht, Cht/KC, and Cht/AgNPs. SEM analysis showed a rough surface in the composite films containing KC particles because of their large diameter (50-120 μm) compared to AgNPs (20-80 nm). The FTIR analysis suggested that the interactions between Cht and AgNPs were stronger than those between Cht and KC. The tensile strength of Cht film increased from 16 MPa to ∼24 MPa in Cht/KC/AgNPs film. The introduction of KC and/or AgNPs considerably improved the light and moisture barrier capacity of the Cht film. The UV light transmittance decreased by 50 % for Cht film when incorporated by KC and AgNPs. Moreover, Cht/AgNPs was better in terms of antioxidant, antibacterial, and mechanical compared to Cht/KC, which was superior in biodegradability and water vapor barrier capacity. In particular, the Cht/KC/AgNPs film presented good barrier, antioxidants, antibacterial, mechanical, and biodegradable properties, owing to the synergistic effect between KC and AgNPs. For the packaging properties, all the films were tested for their ability to keep the freshness of apple slices as wrapping material. The films exhibited good results, and the Cht/KC/AgNPs showed promising performance regarding the moisture loss, browning index, total phenolic compound, and antioxidant activity of the apple slices. Moreover, the Cht/KC/AgNPs film exhibited a migration of silver meeting the standards set by EFSA and ECHA, which makes this film safe for food packaging.
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Affiliation(s)
- M El Mouzahim
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - E M Eddarai
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - S Eladaoui
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - A Guenbour
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - A Bellaouchou
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - A Zarrouk
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco.
| | - R Boussen
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
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Yin W, Yan R, Zhou X, Li X, Sang S, Julian McClements D, Chen L, Long J, Jiao A, Wang J, Jin Z, Qiu C. Preparation of robust, water-resistant, antibacterial, and antioxidant chitosan-based films by incorporation of cinnamaldehyde-tannin acid-zinc acetate nanoparticles. Food Chem 2023; 419:136004. [PMID: 37054511 DOI: 10.1016/j.foodchem.2023.136004] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 02/26/2023] [Accepted: 03/19/2023] [Indexed: 04/15/2023]
Abstract
Chitosan (CS) films have poor mechanical property, low water-resistance and limited antimicrobial activity, which hinder their application in food preservation industry. Cinnamaldehyde-tannic acid-zinc acetate nanoparticles (CTZA NPs) assembled from edible medicinal plant extracts were successfully incorporated into CS films to solve these issues. The tensile strength and water contact angle of the composite films increased about 5.25-fold and 17.55°. The addition of CTZA NPs reduced the water sensitivity of CS films, which could undergo appreciable stretching in water without breaking. Furthermore, CTZA NPs significantly enhanced the UV adsorption, antibacterial, and antioxidant properties of the films, while reduced their water vapor permeability. Moreover, it was possible to print inks onto the films because the presence of the hydrophobic CTZA NPs facilitated the deposition of carbon powder onto their surfaces. The films with great antibacterial and antioxidant activities can be applied for food packaging application.
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Affiliation(s)
- Wenqi Yin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ruyu Yan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaoyi Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu 210037, China
| | - Shangyuan Sang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | | | - Long Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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10
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Wang F, Xie C, Ye R, Tang H, Jiang L, Liu Y. Development of active packaging with chitosan, guar gum and watermelon rind extract: Characterization, application and performance improvement mechanism. Int J Biol Macromol 2023; 227:711-725. [PMID: 36565825 DOI: 10.1016/j.ijbiomac.2022.12.210] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 12/15/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
The objective of this study was to make a film matrix containing chitosan (CS) and guar gum (GG), and to improve the physicochemical properties of the film using watermelon rind extract (WRE) as a cross-linker and active substance for the preservation of fresh-cut bananas. The results of Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy showed that the WRE and CG matrix formed intermolecular hydrogen bond interactions, which made the structure of the resulting films more compact. With increasing amounts of WRE, the mechanical properties of the films were significantly increased, but the permeability of water vapor and oxygen was significantly decreased (p < 0.05). Notably, when the amount of extract reached 4 wt%, the DPPH radical scavenging activity of the composite film significantly increased to 83.24 %, and the antibacterial activity also reached its highest value. Fresh-cut bananas were stored at room temperature with polyethylene film, CG and CG-WRE. The CG with 4 wt% WRE effectively inhibited the changes in appearance, firmness, weight, color and total soluble solids content of fresh-cut bananas during storage. Therefore, CG-WRE as a novel active food packaging material, has good physicochemical properties and great potential to extend the shelf life of foods.
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Affiliation(s)
- Fenghui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Cancan Xie
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Rong Ye
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Hongjie Tang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agricultural University, Harbin 150030, China.
| | - Yingzhu Liu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
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11
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Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review. Polymers (Basel) 2023; 15:polym15020396. [PMID: 36679276 PMCID: PMC9864592 DOI: 10.3390/polym15020396] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 12/23/2022] [Accepted: 01/09/2023] [Indexed: 01/14/2023] Open
Abstract
Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films and coatings is gaining attention in terms of applications in the food industry. To enhance the antimicrobial and antioxidant properties of chitosan, a vast variety of plant extracts have been incorporated to meet consumer demands for more environmentally friendly and synthetic preservative-free foods. This review provides knowledge about the antioxidant and antibacterial properties of chitosan films and coatings enriched with natural extracts as well as their applications in various food products and the effects they had on them. In a nutshell, it has been demonstrated that chitosan can act as a coating or packaging material with excellent antimicrobial and antioxidant properties in addition to its biodegradability, biocompatibility, and non-toxicity. However, further research should be carried out to widen the applications of bioactive chitosan coatings to more foods and industries as well was their industrial scale-up, thus helping to minimize the use of plastic materials.
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12
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Development of Chincho ( Tagetes elliptica Sm.) Essential Oil Organogel Nanoparticles through Ionic Gelation and Process Optimization with Box-Behnken Design. Gels 2022; 8:gels8120815. [PMID: 36547339 PMCID: PMC9777601 DOI: 10.3390/gels8120815] [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: 11/14/2022] [Revised: 12/08/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
The aim of this work was to obtain chitosan nanoparticles (<1000 nm) with chincho (Tagetes elliptica Sp.) essential oil (CEO-CSNPs) using the ionic gelation method. A Box−Behnken design (BBD) was applied, using chitosan solution (CS) pH (4.0, 4.4, 4.8); the mass ratio of CS/CEO (1:0.7, 1:0.85, 1:1.0) and the mass ratio of CS/CS-tripolyphosphate (1:0.46, 1:0.58, 1:0.7) as independent variables. The formulation-dependent variables, encapsulation efficiency (EE) and loading capacity (LC) of the CEO-CSNPs were evaluated. BBD determined that optimal conditions for CEO-CSNPs were pH: 4.4, CS/CEO mass ratio 1:0.7 and CS/TPP mass ratio 1:0.46. Once the optimization was defined, particle size (PS), zeta potential (ZP), polydispersity index (PDI), CEO-CSNPs morphological studies, in vitro CEO release, and antibacterial activity were determined. The CEO-CSNPs showed an EE of 52.64% and a LC of 11.56%, with a diameter of 458.5 nm, with a ZP of 23.30mV, and a PDI of 0.418. The SEM studies showed that the nanoparticles were rounded and had uniform shapes. In addition, CEO-CSNPs showed a minimum inhibitory concentration against Staphylococcus aureus, Salmonella infantis and Escherichia coli of 5.29, 10.57 and 10.57 µg/mL, respectively. These results could be very useful for the stabilization of chincho essential oil for food industry purposes. However, several studies about the release, as well as interaction with food matrices, will be necessary.
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Wang T, Yang Z, Zhang C, Zhai X, Zhang X, Huang X, Li Z, Zhang X, Zou X, Shi J. Chitosan-cinnamon essential oil/sodium alginate-TiO2 bilayer films with enhanced bioactive retention property: Application for mango preservation. Int J Biol Macromol 2022; 222:2843-2854. [DOI: 10.1016/j.ijbiomac.2022.10.063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/05/2022] [Accepted: 10/07/2022] [Indexed: 11/05/2022]
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14
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Hu Y, Zhang S, Wen Z, Fu H, Hu J, Ye X, Kang L, Li X, Yang X. Oral delivery of curcumin via multi-bioresponsive polyvinyl alcohol and guar gum based double-membrane microgels for ulcerative colitis therapy. Int J Biol Macromol 2022; 221:806-820. [PMID: 36099999 DOI: 10.1016/j.ijbiomac.2022.09.050] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 08/21/2022] [Accepted: 09/06/2022] [Indexed: 11/05/2022]
Abstract
Anti-inflammatory drugs for ulcerative colitis (UC) treatment should specifically penetrate and accumulate in the colon tissue. Herein, a multi-bioresponsive anti-inflammatory drug (curcumin, CUR)-loaded heterogeneous double-membrane microgels (CUR@microgels) for oral administration was fabricated in this study, in which the inner core was derived from polyvinyl alcohol (PVA) and guar gum (GG) and the outer gel was decoration with alginate and chitosan by polyelectrolyte interactions. The structure and morphology of microgels were characterized. In vitro, the formulation exhibited good bio-responses at different pH conditions and sustained-release properties in simulated colon fluid with a drug-release rate of 84.6 % over 34 h. With the assistance of the outlayer gels, the microgels effectively delayed the premature drug release of CUR in the upper gastrointestinal tract. In vivo studies revealed that CUR@microgels specifically accumulated in the colon tissue for 24 h, which suggest that the interlayer gels were apt to reach colon lesion. As expected, the oral administration of microgels remarkably alleviated the symptoms of UC and protected the colon tissue in DSS-induced UC mice. The above results indicated that these facilely fabricated microgels which exhibited excellent biocompatibility and multi-bioresponsive drug release, had an apparent effect on the treatment of UC, which represents a promising drug delivery strategy for CUR in a clinical application.
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Affiliation(s)
- Yan Hu
- School of Pharmaceutical Science, South-Central MinZu University, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central MinZu University, Wuhan 430074, China; Key Laboratory of Analytical Chemistry of the State Ethnic Affairs Commission, South-Central MinZu University, Wuhan 430074, China.
| | - Shangwen Zhang
- School of Pharmaceutical Science, South-Central MinZu University, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central MinZu University, Wuhan 430074, China; Key Laboratory of Analytical Chemistry of the State Ethnic Affairs Commission, South-Central MinZu University, Wuhan 430074, China
| | - Zhijie Wen
- School of Pharmaceutical Science, South-Central MinZu University, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central MinZu University, Wuhan 430074, China; Key Laboratory of Analytical Chemistry of the State Ethnic Affairs Commission, South-Central MinZu University, Wuhan 430074, China
| | - Hudie Fu
- School of Pharmaceutical Science, South-Central MinZu University, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central MinZu University, Wuhan 430074, China; Key Laboratory of Analytical Chemistry of the State Ethnic Affairs Commission, South-Central MinZu University, Wuhan 430074, China
| | - Jie Hu
- School of Pharmaceutical Science, South-Central MinZu University, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central MinZu University, Wuhan 430074, China; Key Laboratory of Analytical Chemistry of the State Ethnic Affairs Commission, South-Central MinZu University, Wuhan 430074, China
| | - Xuexin Ye
- School of Pharmaceutical Science, South-Central MinZu University, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central MinZu University, Wuhan 430074, China; Key Laboratory of Analytical Chemistry of the State Ethnic Affairs Commission, South-Central MinZu University, Wuhan 430074, China
| | - Li Kang
- School of Pharmaceutical Science, South-Central MinZu University, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central MinZu University, Wuhan 430074, China; Key Laboratory of Analytical Chemistry of the State Ethnic Affairs Commission, South-Central MinZu University, Wuhan 430074, China
| | - Xiaojun Li
- School of Pharmaceutical Science, South-Central MinZu University, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central MinZu University, Wuhan 430074, China; Key Laboratory of Analytical Chemistry of the State Ethnic Affairs Commission, South-Central MinZu University, Wuhan 430074, China
| | - Xinzhou Yang
- School of Pharmaceutical Science, South-Central MinZu University, Wuhan 430074, China; National Demonstration Center for Experimental Ethnopharmacology Education, South-Central MinZu University, Wuhan 430074, China; Key Laboratory of Analytical Chemistry of the State Ethnic Affairs Commission, South-Central MinZu University, Wuhan 430074, China.
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