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Wei X, Xu K, Qin W, Lv S, Guo M. Hawthorn (Crataegus pinnatifida) berries ripeness induced pectin diversity: A comparative study in physicochemical properties, structure, function and fresh-keeping potential. Food Chem 2024; 455:139703. [PMID: 38823132 DOI: 10.1016/j.foodchem.2024.139703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/29/2024] [Accepted: 05/14/2024] [Indexed: 06/03/2024]
Abstract
The effect of hawthorn berries ripeness on the physicochemical, structural and functional properties of hawthorn pectin (HP) and its potential in sweet cherry preservation were investigated. With the advanced ripeness of hawthorn berries, the galacturonic acid (GalA) content decreased from 59.70 mol% to 52.16 mol%, the molecular weight (Mw) reduced from 368.6 kDa to 284.3 kDa, the microstructure exhibited variable appearance from thick lamella towards porous cross-linked fragment, emulsifying activity and emulsions stability, antioxidant activities, α-amylase and pancreatic lipid inhibitory capacities significantly increased. The heated emulsion stored for 30 d presented higher creaming index and more ordered oil droplets compared to the unheated emulsion. With the extended berries ripeness, the firmness of HP gels remarkably decreased from 225.69 g to 73.39 g, while the springiness increased from 0.78 to 1.16, HP exhibited a superior inhibitory effect in water loss, browning, softening, and bacterial infection in sweet cherries preservation.
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Affiliation(s)
- Xueyan Wei
- Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Kang Xu
- Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Weishuai Qin
- School of Biology and Brewing Engineering, Taishan University, Taian 271018, China
| | - Shuo Lv
- College of Horticulture Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Mengmeng Guo
- Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
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2
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Pan J, Ni ZJ, Thakur K, Khan MR, Zhang JG, Wei ZJ. Incorporation of Polygonatum cyrtonema extracts of NADES into chitosan/soybean isolate protein films: Impact on sweet cherry storage quality. Food Chem 2024; 463:141048. [PMID: 39241424 DOI: 10.1016/j.foodchem.2024.141048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 08/24/2024] [Accepted: 08/28/2024] [Indexed: 09/09/2024]
Abstract
This study developed a biodegradable food film, incorporating bioactive components of Polygonatum cyrtonema extracted using natural deep eutectic solvents (NADES) into a matrix of chitosan and soy protein isolate. The films containing varying concentrations (0 %-5 %) of P. cyrtonema extract (PCE) were characterized. The addition of PCE improved the mechanical (+25.9 MPa for tensile strength), optical (+11.29 mm-1 for opacity), and thermal stability (-14.39 % for weight loss) of the films. The DPPH and ABTS radical scavenging rates increased by approximately 1.1 times and 0.5 times, respectively, and malondialdehyde formation reduced by 8 %. The films also effectively inhibited the growth of Staphylococcus aureus or Escherichia coli. The films showed complete biodegradability after 7 days. Using the NADES-PCE coated film reduced the weight loss of sweet cherries by 41.04 % while significantly decreasing the loss of hardness, total phenols, vitamin C, total soluble solids, and titratable acidity, thereby considerably extending the storage life of the sweet cherries. Overall, this study developed a new environmentally friendly packaging material and improved the functionality of the packaging film by leveraging natural plant extracts, demonstrating tremendous potential in the field of food preservation and packaging.
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Affiliation(s)
- Jing Pan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Zhi-Jing Ni
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, 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.
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia..
| | - 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.
| | - 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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Demir D. Potential use of extracted flax seed mucilage in the construction of macroporous cryo-scaffolds. Biomed Mater 2024; 19:055002. [PMID: 38917835 DOI: 10.1088/1748-605x/ad5bad] [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: 12/13/2023] [Accepted: 06/25/2024] [Indexed: 06/27/2024]
Abstract
Mucilage is a natural source of polysaccharides that has recently attracted attention for use in biomaterial production. It attracts attention with its easy and fast extraction, biocompatibility, high water retention capacity, and biodegradability. Although there are studies on the characterization of mucilage obtained from different plant sources, the interaction of this polymer with other polymers and its potential to form new biomaterials have not yet been sufficiently investigated. Based on this, in this study, the potential of mucilage extracted from flaxseed for the production of cryogels for tissue engineering applications was demonstrated. Firstly, yield, basic physicochemical properties, morphology, and surface charge-dependent isoelectric point determination studies were carried out for the characterization of the extracted mucilage. The successful preparation of mucilage was evaluated for the construction of cryo-scaffolds and 3D, spongy, and porous structures were obtained in the presence of chitosan and polyvinyl alcohol polymers. A heterogeneous morphology with interconnected macro and micro porosity in the range of approximately 85-115 m pore diameter was exhibited. Due to the high hydrophilic structure of the mucilage, which is attached to the structure with weak hydrogen bonds, the contact angle values of the scaffolds were obtained below 80° and they showed the ability to absorb 1000 times their dry weight in approximately 30 min. As a preliminary optimization study for the evaluation of mucilage in cryogel formation, this work introduced a new construct to be developed as wound dressing scaffold for deep and chronic wounds.
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Affiliation(s)
- Didem Demir
- Chemistry and Chemical Process Technologies Department, Mersin Tarsus Organized Industrial Zone Technical Sciences Vocational School, Tarsus University, Mersin 33100, Turkey
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Shishir MRI, Suo H, Taip FS, Ahmed M, Xiao J, Wang M, Chen F, Cheng KW. Seed mucilage-based advanced carrier systems for food and nutraceuticals: fabrication, formulation efficiency, recent advancement, challenges, and perspectives. Crit Rev Food Sci Nutr 2024; 64:7609-7631. [PMID: 36919601 DOI: 10.1080/10408398.2023.2188564] [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] [Indexed: 03/16/2023]
Abstract
Seed mucilages are potential sources of natural polysaccharides. They are biodegradable, biocompatible, sustainable, renewable, and safe for human consumption. Due to the desirable physicochemical and functional properties (e.g. gelling, thickening, stabilizing, and emulsifying), seed mucilages have attracted extensive attention from researchers for utilization as a promising material for the development of advanced carrier systems. Seed mucilages have been utilized as natural polymers to improve the properties of various carrier systems (e.g. complex coacervates, beads, nanofibers, and gels) and for the delivery of diverse hydrophilic and lipophilic compounds (e.g. vitamins, essential oils, antioxidants, probiotics, and antimicrobial agents) to achieve enhanced stability, bioavailability, bioactivity of the encapsulated molecules, and improved quality attributes of food products. This review highlights the recent progress in seed mucilage-based carrier systems for food and nutraceutical applications. The main contents include (1) sources, extraction methods, and physicochemical and functional characteristics of seed mucilages, (2) application of seed mucilages for the development of advanced carrier systems, (3) major issues associated with carrier fabrication, and (4) mechanisms of carrier development, latest improvements in carrier formulation, carrier efficiency in the delivery of bioactive agents, and application in food and nutraceuticals. Furthermore, major challenges and future perspectives of seed mucilage-based carriers for a commercial application are discussed.
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Affiliation(s)
- Mohammad Rezaul Islam Shishir
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China
| | - Hao Suo
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Farah Saleena Taip
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Maruf Ahmed
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science & Technology University, Dinajpur, Bangladesh
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain
| | - Mingfu Wang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Feng Chen
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Ka-Wing Cheng
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
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5
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Allam E, El-Darier S, Ghattass Z, Fakhry A, Elghobashy RM. Application of chitosan nanopriming on plant growth and secondary metabolites of Pancratium maritimum L. BMC PLANT BIOLOGY 2024; 24:466. [PMID: 38807068 PMCID: PMC11131174 DOI: 10.1186/s12870-024-05148-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Accepted: 05/14/2024] [Indexed: 05/30/2024]
Abstract
BACKGROUND Nanotechnology has demonstrated its vital significance in all aspects of daily life. Our research was conducted to estimate the potential of primed seed with chitosan nanoparticles in seed growth and yield by inducing plant secondary metabolism of Pancratium maritimum L. one of the important medicinal plants. Petri dish and pot experiments were carried out. Seeds of Pancratium maritimum L. were soaked in Nano solution (0.1, 0.5, 1 mg/ ml) for 4, 8, 12 h. Germination parameters (germination percentage, germination velocity, speed of germination, germination energy, germination index, mean germination time, seedling shoot and root length, shoot root ratio, seedling vigor index, plant biomass and water content), alkaloids and antioxidant activity of Pancratium maritimum L. were recorded and compared between coated and uncoated seeds. RESULTS Our results exhibited that chitosan nanopriming had a positive effect on some growth parameters, while it fluctuated on others. However, the data showed that most germination parameters were significantly affected in coated seeds compared to uncoated seeds. GC-MS analysis of Pancratium maritimum L. with different nanopriming treatments showed that the quantity of alkaloids decreased, but the amount of pancratistatin, lycorine and antioxidant content increased compared with the control. CONCLUSIONS Applying chitosan nanoparticles in priming seeds might be a simple and effective way to improve the quantity of secondary metabolites of Pancratium maritimum L. valuable medicinal plant.
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Affiliation(s)
- Eman Allam
- Institute of Graduate Studies & Research, Alexandria University, Alexandria, Egypt
| | - Salama El-Darier
- Botany and Microbiology Department, Faculty of Science, Alexandria University, Alexandria, Egypt
| | - Zekry Ghattass
- Institute of Graduate Studies & Research, Alexandria University, Alexandria, Egypt
| | - Amal Fakhry
- Botany and Microbiology Department, Faculty of Science, Alexandria University, Alexandria, Egypt
| | - Roufaida M Elghobashy
- Biology and Geology Department, Faculty of Education, Alexandria University, Alexandria, Egypt.
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Li M, Yang Z, Zhai X, Li Z, Huang X, Shi J, Zou X, Lv G. Incorporation of Lactococcus lactis and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation. Foods 2024; 13:1102. [PMID: 38611406 PMCID: PMC11011328 DOI: 10.3390/foods13071102] [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: 02/21/2024] [Revised: 03/27/2024] [Accepted: 03/30/2024] [Indexed: 04/14/2024] Open
Abstract
In this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with Lactococcus lactis (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced molecular interaction between the CM and GN matrix strengthened the density and compactness of the GN film. Antifungal results indicated that the addition of LS significantly (p < 0.05) improved the ability of the GN coating to inhibit the growth of Botrytis cinerea (inhibition percentage = 62.0 ± 4.6%). Adding CM significantly (p < 0.05) decreased the water vapour permeability and oxygen permeability of the GN coating by 32.7 ± 4.0% and 15.76 ± 1.89%, respectively. In addition, the incorporated CM also significantly (p < 0.05) improved the LS viability and elongation at break of the film by 13.11 ± 2.05% and 42.58 ± 1.21%, respectively. The GN/CM/LS composite coating material also exhibited an excellent washability. The results of this study indicated that the developed GN/CM/LS coating could be used as a novel active material for strawberry preservation.
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Affiliation(s)
- Mingrui Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.L.); (Z.Y.); (X.Z.); (Z.L.); (X.H.); (G.L.)
- Institute of Future Food Technology, JITRI, Yixing 214200, China
| | - Zhikun Yang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.L.); (Z.Y.); (X.Z.); (Z.L.); (X.H.); (G.L.)
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.L.); (Z.Y.); (X.Z.); (Z.L.); (X.H.); (G.L.)
| | - Zhihua Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.L.); (Z.Y.); (X.Z.); (Z.L.); (X.H.); (G.L.)
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.L.); (Z.Y.); (X.Z.); (Z.L.); (X.H.); (G.L.)
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.L.); (Z.Y.); (X.Z.); (Z.L.); (X.H.); (G.L.)
| | - Xiaobo Zou
- Institute of Future Food Technology, JITRI, Yixing 214200, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang 212013, China
| | - Guanhua Lv
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.L.); (Z.Y.); (X.Z.); (Z.L.); (X.H.); (G.L.)
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7
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Yu Y, Liu K, Zhang S, Zhang L, Chang J, Jing Z. Characterizations of Water-Soluble Chitosan/Curdlan Edible Coatings and the Inhibitory Effect on Postharvest Pathogenic Fungi. Foods 2024; 13:441. [PMID: 38338576 PMCID: PMC10855209 DOI: 10.3390/foods13030441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 01/24/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
This study focused on developing a composite coating comprising water-soluble chitosan (CTS) and curdlan (CUR). Cherry tomatoes served as the test material for assessing the preservative efficacy of these coatings. The incorporation of CUR markedly enhanced the coating's surface properties, refined its molecular structure, and improved its tensile strength and elongation at break. Additionally, the coating demonstrated enhanced permeability to water vapor, oxygen, and carbon dioxide and improved light transmission. The storage experiment, conducted at 25 ± 1 °C with a relative humidity of approximately 92% over 10 days, revealed that the CTS/CUR composite coating at a 1:1 ratio significantly outperformed the individual CTS or CUR coating and uncoated samples in maintaining the quality of postharvest cherry tomatoes. The 1:1 CTS/CUR composite coating demonstrated superior preservative effects. This study suggested that water-soluble chitosan/curdlan composite coatings have considerable potential for use in the preservation of postharvest fruits and vegetables.
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Affiliation(s)
- Youwei Yu
- College of Food Science, Shanxi Normal University, Taiyuan 030031, China; (K.L.); (S.Z.); (L.Z.); (J.C.); (Z.J.)
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Carrión-Antolí A, Badiche-El Hilali F, Lorente-Mento JM, Díaz-Mula HM, Serrano M, Valero D. Antioxidant Systems and Quality in Sweet Cherries Are Improved by Preharvest GABA Treatments Leading to Delay Postharvest Senescence. Int J Mol Sci 2023; 25:260. [PMID: 38203428 PMCID: PMC10779314 DOI: 10.3390/ijms25010260] [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: 11/28/2023] [Revised: 12/13/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
γ-Aminobutyric acid (GABA) plays important roles in plant development, including the maintenance of fruit quality when applied as postharvest treatment. However, little information is available about the effects of preharvest GABA treatments. Thus, GABA (10, 50 and 100 mM) was applied as foliar spray at key points of fruit development in three sweet cherry cultivars and over two years. The results show that quality parameters, such as total soluble solid content, titratable acidity and firmness were higher in the fruit from GABA-treated trees than in the controls, either at harvest or during four weeks of cold storage. In addition, the total phenolic and total and individual anthocyanin concentrations were also enhanced by GABA treatments and the fruit color was improved. The activities of the antioxidant enzymes catalase, ascorbate peroxidase and peroxidase were also enhanced by the GABA treatments. The most effective concentration was 50 mM, which led to extending the storage period of sweet cherries with high quality traits to up to four weeks, while for the controls this was two weeks. Thus, GABA treatment had a clear effect on delaying the postharvest ripening and senescence processes in sweet cherries, with an additional effect on enhancing the content of bioactive compounds, such as phenolics and anthocyanins, with antioxidant properties and health benefits.
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Affiliation(s)
- Alberto Carrión-Antolí
- Department of Food Technology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (A.C.-A.); (F.B.-E.H.)
| | - Fátima Badiche-El Hilali
- Department of Food Technology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (A.C.-A.); (F.B.-E.H.)
| | - José M. Lorente-Mento
- Department of Applied Biology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.M.L.-M.); (H.M.D.-M.)
| | - Huertas M. Díaz-Mula
- Department of Applied Biology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.M.L.-M.); (H.M.D.-M.)
| | - María Serrano
- Department of Applied Biology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.M.L.-M.); (H.M.D.-M.)
| | - Daniel Valero
- Department of Food Technology, EPSO-CIAGRO, University Miguel Hernández, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (A.C.-A.); (F.B.-E.H.)
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9
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Yang W, Zhang Z, Chen Y, Luo K. Evaluation of the use of Idesia polycarpa Maxim protein coating to extend the shelf life of European sweet cherries. Front Nutr 2023; 10:1283086. [PMID: 38045816 PMCID: PMC10693450 DOI: 10.3389/fnut.2023.1283086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Accepted: 10/31/2023] [Indexed: 12/05/2023] Open
Abstract
Idesia polycarpa Maxim protein was used as a substrate to prepare a novel food packaging material with bioactive functions for encapsulating and extending the postharvest shelf life of sweet cherries. The film-forming solution was prepared from a mixture of Idesia polycarpa Maxim protein, glycerol, and gelatin, and was cast to form a film at room temperature and evaluated for mechanical, optical, structural, crystallinity, thermal properties, morphology, and antioxidant activity. Idesia polycarpa Maxim protein composite film solution was applied as an edible coating on sweet cherries and evaluated for changes in physical and biochemical parameters of sweet cherries in storage at 20°C and 50% relative humidity for 9 days. The results showed that the film tensile strength increased from 0.589 to 1.981 Mpa and the elongation at break increased from 42.555% to 58.386% with the increase of Idesia polycarpa Maxim protein concentration. And in the in vitro antioxidant assay, IPPF-4.0% was found to have the best antioxidant activity, with scavenging rates of 65.11% ± 1.19%, 70.74% ± 0.12%, and 90.96% ± 0.49% for DPPH radicals, ABTS radicals, and hydroxyl radicals, respectively. Idesia polycarpa Maxim protein coating applied to sweet cherries and after storage at 20°C and 50% relative humidity for 9 days, it was found that the Idesia polycarpa Maxim protein coating significantly reduced the weight loss (54.82% and 34.91% in the Control and Coating-2.5% groups, respectively) and the loss of ascorbic acid content (16.47% and 37.14% in the Control and Coating-2.5% groups, respectively) of the sweet cherries, which can effectively extend the aging of sweet cherry fruits and prolong their shelf life. The developed protein film of Idesia polycarpa Maxim with antioxidant activity can be used as a new food packaging material in the food industry.
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Affiliation(s)
| | | | | | - Kai Luo
- College of Biological and Food Engineering, Hubei Minzu University, Enshi, China
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10
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Fernandes SS, da Silva Cardoso P, Egea MB, Quintal Martínez JP, Segura Campos MR, Otero DM. Chia mucilage carrier systems: A review of emulsion, encapsulation, and coating and film strategies. Food Res Int 2023; 172:113125. [PMID: 37689890 DOI: 10.1016/j.foodres.2023.113125] [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: 03/21/2023] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
The use of carrier systems for the protection and delivery of bioactive compounds in the agri-food industry is an area of opportunity that requires the design of new systems and sources of materials for their structure. Chia seeds (Salvia hispanica L.) produce mucilage with functional qualities that allow their application in diverse areas of the food industry. These qualities have been used to form very stable carrier systems, such as capsules, emulsions, coatings, and films that can protect and prolong the functionalities of loaded compounds (e.g., antimicrobial and antioxidant capabilities). This paper presents a review of chia mucilage-based carrier systems and their applications in food products (micro-and nanoparticles, emulsions, coatings, and films for food packaging), as well as the current technological prospects of these systems. The use of chia mucilage in coatings and films shows a high potential for use in biodegradable, edible, and organic packaging. Although many studies have been conducted on chia mucilage encapsulation systems, there is still a gap in the application of capsules and particles in food.
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Affiliation(s)
- Sibele Santos Fernandes
- Graduate Program in Chemical Engineering, School of Chemistry and Food, Federal University of Rio Grande, Campus Carreiros, Rio Grande, Rio Grande do Sul 96203-900, Brazil.
| | - Patrick da Silva Cardoso
- Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110907, Brazil.
| | - Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rio Verde, Goiás, Brazil.
| | - Juan Pablo Quintal Martínez
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn. Mérida, Yucatán C.P. 97203, Mexico.
| | - Maira Rubi Segura Campos
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn. Mérida, Yucatán C.P. 97203, Mexico.
| | - Deborah Murowaniecki Otero
- Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110907, Brazil; Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-115, Brazil.
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11
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Sharma M, Bains A, Sridhar K, Chawla P, Sharma M. Process optimization for spray dried Aegle marmelos fruit nanomucilage: Characterization, functional properties, and in vitro antibiofilm activity against food pathogenic microorganisms. Int J Biol Macromol 2023; 249:126050. [PMID: 37517760 DOI: 10.1016/j.ijbiomac.2023.126050] [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: 05/24/2023] [Revised: 07/17/2023] [Accepted: 07/27/2023] [Indexed: 08/01/2023]
Abstract
Recently, mucilage extraction from plant sources has been remarkably explored due to its potential applications. Several underutilized fruits such as Aegle marmelos are the potential source of mucilage that can be utilized for agri-food-pharma applications. Therefore, in this study, we explored vital functional and antimicrobial properties of Aegle marmelos nanomucilage. Spray drying conditions such as inlet temperature, feed flow, and atomization speed were optimized to assess the influence on yield and moisture content using response surface methodology. In addition, during the optimized spray drying conditions, the maximum mucilage yield was 16.23 % (w/w). The particle size (178.4 ± 5.06 nm) at the nanoscale, polydispersity index (0.432), and zeta potential (-16.4 ± 1.14 mV) confirmed the stability of the nanomucilage. Moreover, the spray-dried nanomucilage powder exhibited high thermal stability (55.70 J) and excellent industrially important techno-functional properties with water-holding capacity (8.01 ± 0.04 g/g), oil-holding capacity (3.43 ± 0.7 g/g), emulsifying capacity (91.50 ± 0.78 %), emulsifying stability (92.65 ± 0.46 %), solubility (89.36 ± 1.69 %), and foaming capacity (16.13 ± 0.41 %). Moreover, the powder showed strong antibiofilm activity against food-pathogenic bacteria, including Escherichia coli (73.52 ± 1.14 %) and Staphylococcus aureus (79.57 ± 1.23 %), with minimum inhibitory concentrations of 3.125 mg/mL and 1.562 mg/mL respectively. Overall, based on the above findings the spray-dried powder of Aegle marmelos fruit nanomucilage could be utilized as a potential functional ingredient in various food products formulations.
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Affiliation(s)
- Madhu Sharma
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India.
| | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology, Meghalaya 793101, India.
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12
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Domżał-Kędzia M, Ostrowska M, Lewińska A, Łukaszewicz M. Recent Developments and Applications of Microbial Levan, A Versatile Polysaccharide-Based Biopolymer. Molecules 2023; 28:5407. [PMID: 37513279 PMCID: PMC10384002 DOI: 10.3390/molecules28145407] [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: 05/31/2023] [Revised: 07/09/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
Polysaccharides are essential components with diverse functions in living organisms and find widespread applications in various industries. They serve as food additives, stabilizers, thickeners, and fat substitutes in the food industry, while also contributing to dietary fiber for improved digestion and gut health. Plant-based polysaccharides are utilized in paper, textiles, wound dressings, biodegradable packaging, and tissue regeneration. Polysaccharides play a crucial role in medicine, pharmacy, and cosmetology, as well as in the production of biofuels and biomaterials. Among microbial biopolymers, microbial levan, a fructose polysaccharide, holds significant promise due to its high productivity and chemical diversity. Levan exhibits a wide range of properties, including film-forming ability, biodegradability, non-toxicity, self-aggregation, encapsulation, controlled release capacity, water retention, immunomodulatory and prebiotic activity, antimicrobial and anticancer activity, as well as high biocompatibility. These exceptional properties position levan as an attractive candidate for nature-based materials in food production, modern cosmetology, medicine, and pharmacy. Advancing the understanding of microbial polymers and reducing production costs is crucial to the future development of these fields. By further exploring the potential of microbial biopolymers, particularly levan, we can unlock new opportunities for sustainable materials and innovative applications that benefit various industries and contribute to advancements in healthcare, environmental conservation, and biotechnology.
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Affiliation(s)
- Marta Domżał-Kędzia
- Faculty of Biotechnology, University of Wroclaw, Joliot Curie 14a, 50-383 Wroclaw, Poland
- Research and Development Department InventionBio S.A., Jakóba Hechlińskiego 4, 85-825 Bydgoszcz, Poland
| | - Monika Ostrowska
- Research and Development Department InventionBio S.A., Jakóba Hechlińskiego 4, 85-825 Bydgoszcz, Poland
| | - Agnieszka Lewińska
- Faculty of Chemistry, University of Wroclaw, Joliot Curie 14, 50-383 Wroclaw, Poland
- OnlyBio Life S.A., Jakóba Hechlińskiego 6, 85-825 Bydgoszcz, Poland
| | - Marcin Łukaszewicz
- Faculty of Biotechnology, University of Wroclaw, Joliot Curie 14a, 50-383 Wroclaw, Poland
- Research and Development Department InventionBio S.A., Jakóba Hechlińskiego 4, 85-825 Bydgoszcz, Poland
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13
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Sun W, Shahrajabian MH, Petropoulos SA, Shahrajabian N. Developing Sustainable Agriculture Systems in Medicinal and Aromatic Plant Production by Using Chitosan and Chitin-Based Biostimulants. PLANTS (BASEL, SWITZERLAND) 2023; 12:2469. [PMID: 37447031 DOI: 10.3390/plants12132469] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 06/26/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023]
Abstract
Chitosan is illustrated in research as a stimulant of plant tolerance and resistance that promotes natural defense mechanisms against biotic and abiotic stressors, and its use may lessen the amount of agrochemicals utilized in agriculture. Recent literature reports indicate the high efficacy of soil or foliar usage of chitin and chitosan in the promotion of plant growth and the induction of secondary metabolites biosynthesis in various species, such as Artemisia annua, Curcuma longa, Dracocephalum kotschyi, Catharanthus roseus, Fragaria × ananassa, Ginkgo biloba, Iberis amara, Isatis tinctoria, Melissa officinalis, Mentha piperita, Ocimum basilicum, Origanum vulgare ssp. Hirtum, Psammosilene tunicoides, Salvia officinalis, Satureja isophylla, Stevia rebaudiana, and Sylibum marianum, among others. This work focuses on the outstanding scientific contributions to the field of the production and quality of aromatic and medicinal plants, based on the different functions of chitosan and chitin in sustainable crop production. The application of chitosan can lead to increased medicinal plant production and protects plants against harmful microorganisms. The effectiveness of chitin and chitosan is also due to the low concentration required, low cost, and environmental safety. On the basis of showing such considerable characteristics, there is increasing attention on the application of chitin and chitosan biopolymers in horticulture and agriculture productions.
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Affiliation(s)
- Wenli Sun
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | | | - Spyridon A Petropoulos
- Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, 38446 Volos, Greece
| | - Nazanin Shahrajabian
- Department of Economics, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan 81595-158, Iran
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Fernandes SS, Egea MB, Salas-Mellado MDLM, Segura-Campos MR. Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient. Int J Mol Sci 2023; 24:ijms24087384. [PMID: 37108546 PMCID: PMC10139160 DOI: 10.3390/ijms24087384] [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: 03/09/2023] [Revised: 03/29/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty acids-8% corresponds to omega 3 and 19% to omega 6-resulting in high susceptibility to oxidation. Encapsulation techniques allow the addition of chia oil to food to maintain its functionality. In this sense, one strategy is to use the nanoemulsion technique to protect chia oil from degradation. Therefore, this review aims to present the state-of-the-art use of nanoemulsion as a new encapsulation approach to chia oil. Furthermore, the chia mucilage-another chia seed product-is an excellent material for encapsulation due to its good emulsification properties (capacity and stability), solubility, and water and oil retention capacities. Currently, most studies of chia oil focus on microencapsulation, with few studies involving nanoencapsulation. Chia oil nanoemulsion using chia mucilage presents itself as a strategy for adding chia oil to foods, guaranteeing the functionality and oxidative stability of this oil.
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Affiliation(s)
- Sibele Santos Fernandes
- School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros 96203-900, Brazil
| | - Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Sul Goiana, Km 01, Rio Verde 75901-970, Brazil
| | | | - Maira Rubi Segura-Campos
- Faculty of Chemical Engineering, Autonomous University of Yucatán, Periférico Norte km 33.5, Tablaje Catastral 13615, Mexico
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