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Kuswandi B, Seftyani M, Pratoko DK. Edible colorimetric label based on immobilized purple sweet potato anthocyanins onto edible film for packaged mushrooms freshness monitoring. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1811-1822. [PMID: 39049922 PMCID: PMC11263321 DOI: 10.1007/s13197-024-05960-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/23/2023] [Accepted: 02/21/2024] [Indexed: 07/27/2024]
Abstract
An edible colorimetric label has been developed to determine the freshness level of mushrooms, i.e. white oyster mushrooms (Pleurotus ostreatus). The edible indicator label has been fabricated based on purple sweet potato (Ipomoea batatas L.) anthocyanins (PSPA) immobilized onto an edible film made of chitosan and cornstarch with added PVA. The freshness parameters of the mushrooms were pH, weight loss, texture, and sensory evaluation. The results showed that the colorimetric label was dark purple when the mushroom was fresh, and turn to light purple when the mushroom was still fresh, and finally green when the mushroom was no longer fresh. The color value (mean Red) of the label was measured using the ImageJ program, where its color value (mean Red) increased with decreasing freshness level of the mushrooms. The edible label can distinguish fresh mushrooms from spoilage, making it suitable to be used in a packaged mushroom as a freshness indicator.
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Affiliation(s)
- Bambang Kuswandi
- Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jl. Kalimantan 37, Jember, 68121 Indonesia
| | - Mita Seftyani
- Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jl. Kalimantan 37, Jember, 68121 Indonesia
| | - Dwi Koko Pratoko
- Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jl. Kalimantan 37, Jember, 68121 Indonesia
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2
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Tao M, Zhu Y, Chen F, Fang Y, Han Y, Yin G, Li N. Metabolomic and Transcriptomic Analyses Revealed Lipid Differentiation Mechanisms in Agaricus bisporus at Ambient Conditions. J Fungi (Basel) 2024; 10:533. [PMID: 39194859 DOI: 10.3390/jof10080533] [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: 06/05/2024] [Revised: 07/23/2024] [Accepted: 07/24/2024] [Indexed: 08/29/2024] Open
Abstract
Agaricus bisporus is one of the most popular mushroom species in the world; however, mushrooms are highly susceptible to browning due to the absence of a protective cuticle layer and high respiration rate. The molecular mechanism underlying the process of mushroom browning needs to be explored. Here, we analyzed the transcriptomic and metabolomic data from A. bisporus at ambient temperature. Specifically, a total of 263 significantly changed metabolites and 4492 differentially expressed genes were identified. Lipid metabolites associated with cell membrane degradation were predominantly up-regulated during ambient storage. Transcriptomic data further revealed the alterations of the expression of membrane lipid metabolism-related enzymes. Additionally, energy metabolic processes and products such as glycolysis and linoleic acid changed significantly during ambient storage, indicating their potential roles in the quality deterioration of A. bisporus. These findings provide new insights into the underlying lipid metabolic mechanisms of A. bisporus during postharvest ambient storage and will provide values for mushroom preservation techniques.
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Affiliation(s)
- Mengjiao Tao
- College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China
| | - Yiting Zhu
- College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China
| | - Faxi Chen
- College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China
| | - Yilu Fang
- College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China
| | - Yanqi Han
- College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China
| | - Guohua Yin
- College of Biological and Chemical Engineering, Qilu Institute of Technology, Jinan 250200, China
| | - Nanyi Li
- College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China
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3
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Liufang Y, Wu Y, Zhou H, Qu H, Yang H. Recent Advances in the Application of Natural Products for Postharvest Edible Mushroom Quality Preservation. Foods 2024; 13:2378. [PMID: 39123569 PMCID: PMC11312085 DOI: 10.3390/foods13152378] [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: 06/19/2024] [Revised: 07/24/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
Edible mushrooms are favored by consumers for their excellent nutritional value and pharmacological properties. However, fresh mushrooms are highly perishable and undergo rapid quality deterioration induced by a series of intrinsic and extrinsic factors during postharvest storage. In recent years, the application of natural products derived from plants, animals, microorganisms, and other sources in mushroom quality preservation has drawn increasing attention. Compared to chemical preservatives, natural products show similar or higher biological activity and have few side effects on human health. This review summarizes the recent advances in the application of natural products used for quality maintenance of postharvest mushrooms. These natural substances mainly include essential oils, polyphenols, polysaccharides, bacteriocins, and other extracts. They have the potential to inhibit mushroom weight loss, softening, and browning, reduce the count of pathogenic microorganisms, and retain nutrients and flavor, effectively improving the quality of mushrooms and extending their shelf-life. The preservation techniques for natural products and their preservation mechanisms are also discussed here. Overall, this review provides current knowledge about natural products in edible mushroom preservation and aims to inspire more in-depth theoretical research and promote further practical application.
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Affiliation(s)
- Yuxin Liufang
- College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.L.); (Y.W.); (H.Z.)
| | - Yi Wu
- College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.L.); (Y.W.); (H.Z.)
| | - Huabin Zhou
- College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.L.); (Y.W.); (H.Z.)
| | - Hang Qu
- College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.L.); (Y.W.); (H.Z.)
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
| | - Hailong Yang
- College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.L.); (Y.W.); (H.Z.)
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4
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Silva M, Ramos AC, Lidon FJ, Reboredo FH, Gonçalves EM. Pre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approach. Foods 2024; 13:1464. [PMID: 38790763 PMCID: PMC11120248 DOI: 10.3390/foods13101464] [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: 04/09/2024] [Revised: 05/06/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Mushroom cultivation presents a viable solution for utilizing agro-industrial byproducts as substrates for growth. This process enables the transformation of low-economic-value waste into nutritional foods. Enhancing the yield and quality of preharvest edible mushrooms, along with effectively preserving postharvest mushrooms, stands as a significant challenge in advancing the industry. Implementing pre- and postharvest strategies for Pleurotus ostreatus (Jacq.) P. Kumm (oyster mushroom) within a circular economy framework involves optimizing resource use, minimizing waste, and creating a sustainable and environmentally friendly production system. This review aimed to analyze the development and innovation of the different themes and trends by bibliometric analysis with a critical literature review. Furthermore, this review outlines the cultivation techniques for Pleurotus ostreatus, encompassing preharvest steps such as spawn production, substrate preparation, and the entire mushroom growth process, which includes substrate colonization, fruiting, harvesting, and, finally, the postharvest. While novel methodologies are being explored for maintaining quality and extending shelf-life, the evaluation of the environmental impact of the entire mushroom production to identify areas for improvement is needed. By integrating this knowledge, strategies can be developed for a more sustainable and circular approach to Pleurotus ostreatus mushroom cultivation, promoting environmental stewardship and long-term viability in this industry.
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Affiliation(s)
- Mafalda Silva
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (M.S.)
- Faculdade de Ciências e Tecnologia (FCT), Universidade NOVA de Lisboa (UNL), 1600-560 Caparica, Portugal
| | - Ana Cristina Ramos
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (M.S.)
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando J. Lidon
- Faculdade de Ciências e Tecnologia (FCT), Universidade NOVA de Lisboa (UNL), 1600-560 Caparica, Portugal
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando H. Reboredo
- Faculdade de Ciências e Tecnologia (FCT), Universidade NOVA de Lisboa (UNL), 1600-560 Caparica, Portugal
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Elsa M. Gonçalves
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (M.S.)
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
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Zheng C, Li J, Liu H, Wang Y. Review of postharvest processing of edible wild-grown mushrooms. Food Res Int 2023; 173:113223. [PMID: 37803541 DOI: 10.1016/j.foodres.2023.113223] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
Edible wild-grown mushrooms, plentiful in resources, have excellent organoleptic properties, flavor, nutrition, and bioactive substances. However, fresh mushrooms, which have high water and enzymatic activity, are not protected by cuticles and are easily attacked by microorganisms. And wild-grown mushroom harvesting is seasonal the harvest of edible wild-grown mushrooms is subject to seasonality, so their market availability is challenging. Many processing methods have been used for postharvest mushroom processing, including sun drying, freezing, packaging, electron beam radiation, edible coating, ozone, and cooking, whose effects on the parameters and composition of the mushrooms are not entirely positive. This paper reviews the effect of processing methods on the quality of wild and some cultivated edible mushrooms. Drying and cooking, as thermal processes, reduce hardness, texture, and color browning, with the parallel that drying reduces the content of proteins, polysaccharides, and phenolics while cooking increases the chemical composition. Freezing, which allows mushrooms to retain better hardness, color, and higher chemical content, is a better processing method. Water washing and ozone help maintain color by inhibiting enzymatic browning. Edible coating facilitates the maintenance of hardness and total sugar content. Electrolytic water (EW) maintains total phenol levels and soluble protein content. Pulsed electric field and ultrasound (US) inhibit microbial growth. Frying maintains carbohydrates, lipids, phenolics, and proteins. And the mushrooms processed by these methods are safe. They are the focus of future research that combines different methods or develops new processing methods, molecular mechanisms of chemical composition changes, and exploring the application areas of wild mushrooms.
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Affiliation(s)
- Chuanmao Zheng
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China
| | - Jieqing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China
| | - Honggao Liu
- Yunnan Key Laboratory of Gastrodia and Fungi Symbiotic Biology, Zhaotong University, Zhaotong 657000, Yunnan, China.
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650200, China.
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6
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Becerril R, Precone M, Nerin C. Antibiofilm activity of LAE (ethyl lauroyl arginate) against food-borne fungi and its application in polystyrene surface coating. Food Microbiol 2023; 113:104284. [PMID: 37098437 DOI: 10.1016/j.fm.2023.104284] [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: 12/21/2022] [Revised: 04/04/2023] [Accepted: 04/08/2023] [Indexed: 04/27/2023]
Abstract
Several filamentous fungi species as Fusarium oxysporum or Cladosporium sp. can form biofilms by themselves or by participating in polymicrobial biofilms with bacteria. However, despite the high impact of biofilm on the food industry and the high efforts done to control biofilm produced by bacteria in the food area, there has been little study of strategies to control fungal biofilm in this area. In this study, the antibiofilm activity of the safe antimicrobial compound ethyl lauroyl arginate (LAE) was investigated against food spoilage fungi (Cladosporium cladosporioides, Aspergillus ochraceus, Penicillium italicum, Botrytis cynerea and Fusarium oxyspoum). Finally, the efficacy of a varnish-based coating incorporating LAE and coated onto polystyrene microtiter plates has been evaluated as a strategy to reduce fungal biofilm formation. The results of the 2,3-bis-(2-metoxi-4-nitro-5-sulfofenil)-2H-tetrazoilo-5-carboxanilida (XTT) assay, which measure the biofilm metabolic activity of moulds, demonstrated that LAE reduced significantly the formation of fungal biofilm at concentrations from 6 to 25 mg/L. This reduction was confirmed by the micrographs obtained by scanning electronic microscopy (SEM). In addition, LAE also showed antifungal activity against established biofilms. Particularly, it reduced their metabolic activity and viability at concentrations from 6 to 25 mg/L according to results obtained in the XTT assay and observations made by confocal laser scanning microscopy (CLSM). Finally, active coating incorporating from 2% of LAE proved to reduce significantly the biofilm formation in C. cladosporioides, B. cynerea and F. oxyspoum according to the results obtained in the XTT assay. However, the released studies indicated that the retention of LAE in the coating should be improved to prolong their activity.
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Affiliation(s)
- R Becerril
- I3A-Aragón Institute of Engineering Research, University of Zaragoza, María de Luna 3, 50018, Zaragoza, Spain
| | - M Precone
- University of Bologna, Via Zamboni, 33, 40126, Bologna, BO, Italy
| | - C Nerin
- I3A-Aragón Institute of Engineering Research, University of Zaragoza, María de Luna 3, 50018, Zaragoza, Spain.
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7
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Shaik MI, Azhari MF, Sarbon NM. Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review. Foods 2022; 11:foods11233797. [PMID: 36496605 PMCID: PMC9739830 DOI: 10.3390/foods11233797] [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: 10/04/2022] [Revised: 11/12/2022] [Accepted: 11/15/2022] [Indexed: 11/27/2022] Open
Abstract
The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their appearance. Thus, this review could provide alternative suggestions to solve the food-spoilage determination, especially for perishable food. Usually, food spoilage happens due to protein and lipid oxidation, enzymatic reaction, and microbial activity that will cause an alteration of the pH level. Due to their broad-spectrum properties, natural sources such as anthocyanin, curcumin, and betacyanin are commonly used in developing color indicators. They can also improve the gelatin-based film's morphology and significant drawbacks. Incorporating natural colorants into the gelatin-based film can improve the film's strength, gas-barrier properties, and water-vapor permeability and provide antioxidant and antimicrobial properties. Hence, the color indicator can be utilized as an effective tool to monitor and control the shelf life of packaged foods. Nevertheless, future studies should consider the determination of food-spoilage observation using natural colorants from betacyanin, chlorophyll, and carotenoids, as well as the determination of gas levels in food spoilage, especially carbon dioxide gas.
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8
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Preparation of robust and fully bio-based modified paper via mussel-inspired layer-by-layer assembly of chitosan and carboxymethyl cellulose for food packaging. Int J Biol Macromol 2022; 222:1238-1249. [PMID: 36181888 DOI: 10.1016/j.ijbiomac.2022.09.243] [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: 08/26/2022] [Revised: 09/26/2022] [Accepted: 09/26/2022] [Indexed: 11/23/2022]
Abstract
A green and facile method was proposed to prepare robust and fully bio-based modified paper in this study, which involved in layer-by-layer deposition of chitosan (CS) and mussel adhesive protein-mimetic polymer (dopamine-grafted carboxymethyl cellulose, CMC-g-DA) on paper surface and subsequent oxidative cross-linking by sodium periodate. The mechanical, barrier and antibacterial properties of the cross-linked multilayer-modified paper significantly improved with the increased bilayer numbers. Compared with unmodified paper, cross-linked (CS/CMC-g-DA)6 multilayer-modified paper exhibited 71.6 % improvement in tensile strength, 69.2 % and 56.3 % decline in air and water vapor permeability, as well as above 90 % antibacterial efficiency against S. aureus and E. coli. Particularly, the cross-linked multilayer-modified paper maintained outstanding functional stability even after suffering from vigorously corrosive treatment. The obtained functional paper effectively extended the shelf-life of Agaricus bisporus to 6 days under ambient conditions. We believed that the prepared robust functional paper in this study will have promising application prospect in food packaging field.
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9
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More PR, Pegu K, Arya SS. Development and characterization of taro starch-casein composite bioactive films functionalized by micellar pomegranate peel extract (MPPE). Int J Biol Macromol 2022; 220:1060-1071. [PMID: 36027986 DOI: 10.1016/j.ijbiomac.2022.08.147] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 08/12/2022] [Accepted: 08/22/2022] [Indexed: 11/19/2022]
Abstract
Starch-casein composite (solid matter content) based bioactive films incorporated with micellar pomegranate peel extract (MPPE) at different concentrations (10, 25, 50, and 100 wt% with respect to base solid matter content) were developed. The extract-free film was used as a control. The bioactive films were characterized for physicochemical, mechanical, barrier, structural, thermal, and bioactive properties. Decreased ζ-potential and surface tension, increased particle size, and improved rheological properties of MPPE added film-forming dispersion (FFD) were recorded. Among all the physical properties of bioactive films, only contact angle was reduced. An increase in MPPE concentration exhibited less hardness, more extensibility, and an excellent barrier to water vapor permeability than the control film. Increased MPPE concentration showed a decline in transparency (%) and lightness (L*) resulting into distinct color to the film. Structural compactness and integrity of the films were confirmed by SEM and XRD patterns. Improved functional interaction and thermal reliability of bioactive films were noted. The interaction patterns between starch-casein composite and MPPE bioactives indicated the development of covalent links. Excellent bioactivities with the slow release of bioactives in hydroalcoholic environment, confirmed by the kinetic study. Remarkable antibacterial effect was noted against E. coli and S. aureus by the films. Overall, increasing the concentration of MPPE in bioactive film showed improved physicochemical strength; hence, prepared bioactive films could be used as food coatings.
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Affiliation(s)
- Pavankumar R More
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, Maharashtra 400019, India
| | - Kakoli Pegu
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, Maharashtra 400019, India
| | - Shalini S Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, Maharashtra 400019, India.
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10
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Dai J, Sameen DE, Zeng Y, Li S, Qin W, Liu Y. An overview of tea polyphenols as bioactive agents for food packaging applications. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113845] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Ahmed J, Mulla MZ, Al-Attar H, AlZuwayed S, Ejaz M, Al-Jassar S, Jacob H, Thomas L, Al-Ruwaih N, Joseph A. Thermal, structural, antimicrobial, and physicochemical characterisation of thyme essential oil encapsulated in β- and γ-cyclodextrin. J Microencapsul 2022; 39:364-379. [PMID: 35713549 DOI: 10.1080/02652048.2022.2090626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The present work aimed to encapsulate the thyme essential oil (TEO) in β-cyclodextrin (BCD) and γ-cyclodextrin (GCD) complexes in two selected cyclodextrin (CD) to TEO ratios (85/15 and 80/20 w/w) and compare the physicochemical, antioxidant, and antimicrobial properties of the encapsulated powders. The inclusion complexes between CD and TEO were prepared by blending aqueous CD and TEO in ethanol followed by freeze-drying. The powder properties were assessed by measuring particle size and microstructure using SEM, FTIR, and XRD. The median values of the particle sizes (GCD: 92.0 ± 4.69 and BCD: 46.2 ± 2.56-mm) significantly influenced the encapsulation efficiency, resulting in a higher encapsulation efficiency of the GCD (92.02 ± 10.79%) than that of the BCD (56.30 ± 12.19%). The encapsulated GCD/TEO (80/20) showed higher antioxidant activity and an antimicrobial inhibitory effect against Listeria monocytogenes and Salmonella enterica sv. typhimurium. Overall, the GCD acts as a superior wall material to the BCD in the TEO encapsulation.
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Affiliation(s)
- Jasim Ahmed
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Mehrajfatema Z Mulla
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Hassan Al-Attar
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Shaikhah AlZuwayed
- Energy and Building Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Mohammed Ejaz
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Sarah Al-Jassar
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Harsha Jacob
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Linu Thomas
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Noor Al-Ruwaih
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Antony Joseph
- Energy and Building Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
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12
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Rodrigues Arruda T, Campos Bernardes P, Robledo Fialho e Moraes A, de Fátima Ferreira Soares N. Natural bioactives in perspective: The future of active packaging based on essential oils and plant extracts themselves and those complexed by cyclodextrins. Food Res Int 2022; 156:111160. [DOI: 10.1016/j.foodres.2022.111160] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 12/15/2022]
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13
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Wang Q, Chen W, Zhu W, McClements DJ, Liu X, Liu F. A review of multilayer and composite films and coatings for active biodegradable packaging. NPJ Sci Food 2022; 6:18. [PMID: 35277514 PMCID: PMC8917176 DOI: 10.1038/s41538-022-00132-8] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 02/09/2022] [Indexed: 01/14/2023] Open
Abstract
Active biodegradable packaging are being developed from biodegradable biopolymers which may solve the environmental problems caused by petroleum-based materials (plastics), as well as improving the shelf life, quality, nutritional profile, and safety of packaged food. The functional performance of active ingredients in biodegradable packaging can be extended by controlling their release profiles. This can be achieved by incorporating active ingredients in sandwich-structured packaging including multilayer and composite packaging. In multilayer materials, the release profile can be controlled by altering the type, structure, and thickness of the different layers. In composite materials, the release profile can be manipulated by altering the interactions of active ingredients with the surrounding biopolymer matrix. This article reviews the preparation, properties, and applications of multilayer and composite packaging for controlling the release of active ingredients. Besides, the basic theory of controlled release is also elaborated, including diffusion, swelling, and biodegradation. Mathematical models are presented to describe and predict the controlled release of active ingredients from thin films, which may help researchers design packaging materials with improved functional performance.
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Affiliation(s)
- Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | - Wenzhang Chen
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | - Wenxin Zhu
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | | | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China.
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14
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de Moraes Filho LEPT, de Andrade MF, de Freitas LF, Palha MDLAPF, Vinhas GM. Development and characterization of Poly (butylene adipate‐co‐terephthalate) (PBAT) antimicrobial films with clove and cinnamon essential oils. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16489] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Luiz Emílio Pessôa Timeni de Moraes Filho
- Universidade Federal de Pernambuco Departamento de Engenharia Química. Av. da Arquitetura – Cidade Universitária 50670‐901 Recife‐PE Brazil
- University of Utah 201 Presidents' Cir Salt Lake City UT 84112 United States
| | - Michelle Félix de Andrade
- Universidade Federal de Pernambuco Departamento de Engenharia Química. Av. da Arquitetura – Cidade Universitária 50670‐901 Recife‐PE Brazil
| | - Leonardo Ferreira de Freitas
- Universidade Federal de Pernambuco Departamento de Engenharia Química. Av. da Arquitetura – Cidade Universitária 50670‐901 Recife‐PE Brazil
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15
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Novel active biopackaging incorporated with macerate of carob (Ceratonia siliqua L.) to extend shelf-life of stored Atlantic salmon fillets (Salmo salar L.). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Chen M, Yan X, Cheng M, Zhao P, Wang Y, Zhang R, Wang X, Wang J, Chen M. Preparation, characterization and application of poly(lactic acid)/corn starch/eucalyptus leaf essential oil microencapsulated active bilayer degradable film. Int J Biol Macromol 2022; 195:264-273. [PMID: 34920054 DOI: 10.1016/j.ijbiomac.2021.12.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 11/29/2021] [Accepted: 12/04/2021] [Indexed: 12/15/2022]
Abstract
This study aimed to develop a composite bilayer film based on corn starch (CS)/polylactic acid (PLA). The film had a hydrophobic outer layer and an absorbent inner layer. A natural bioactive substance was incorporated into the inner layer, namely, eucalyptus essential oil microcapsules (EOM). This allowed most of the bioactive substance to be released inside the storage environment. The effects of different amounts of EOM on the physical, mechanical, antioxidant, and antimicrobial properties of the films were investigated. Based on the results of scanning electron microscopy (SEM), the addition of 10-15 mL/100 mL of EOM could be uniformly distributed in the film. The addition of less than 15 mL/100 mL of EOM to the film improved its tensile strength, barrier properties, and elongation at break. The addition of too much EOM led to cracks in the film. The addition of EOM also greatly improved the antioxidant and antibacterial properties of the bilayer film. The best performance was obtained when the added amount was 15 mL/100 mL. Films with the best overall properties were used for preserving Agaricus bisporus. In preservation experiments, this film inhibited the respiration rate of A. bisporus, slowed down the consumption of organic matter, and maintained its moisture content. Compared with other cling films, the shelf life of A. bisporus was greatly extended.
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Affiliation(s)
- Menglin Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiaoran Yan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Meng Cheng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Peixin Zhao
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Yirong Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Rongfei Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Juan Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
| | - Mengmeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
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Šuput D, Filipović V, Lončar B, Nićetin M, Knežević V, Lazarević J, Plavšić D, Popović S, Hromiš N. Influence of biopolymer coatings on the storage stability of osmotically dehydrated mushrooms. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr49-35821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were osmotically dehydrated in sugar beet molasses (80% dry matter) under optimized conditions (45 °C for 5 hours), as previously reported elsewhere. Two different biopolymers were chosen: chitosan, a polysaccharide polymer, and zein, a protein polymer. A non-treated mushroom sample was chosen as a control sample. The mushroom samples were analysed for sugar and protein content, as well as water loss and microbiological profile. An increase in sugar content was the most noticeable in the osmotically dehydrated mushrooms compared to the control sample due to the use of molasses as a hypertonic solution. The contribution of used biopolymer coatings to the sugar and protein content of the coated and osmotically treated mushrooms was negligible. Chitosan coating contributed to better storage stability of treated mushrooms by lowering the moisture loss and microbial count. For this reason, chitosan treated sample was chosen for further examination related to the evaluation of its baking potential as a filling in a traditional stuffed pie-like layered bakery product - burek. Burek was stuffed with fresh mushrooms, osmotically treated mushrooms or osmotically treated mushrooms coated with chitosan. The sensorial assessment proved that control burek and burek samples with osmotically dehydrated mushrooms coated with chitosan were the most preferred groups based on odour and overall impression.
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18
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Šuput D, Filipović V, Lončar B, Nićetin M, Knežević V, Lazarević J, Plavšić D, Popović S, Hromiš N. Influence of biopolymer coatings on the storage stability of osmotically dehydrated mushrooms. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr0-35821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were osmotically dehydrated in sugar beet molasses (80% dry matter) under optimized conditions (45 °C for 5 hours), as previously reported elsewhere. Two different biopolymers were chosen: chitosan, a polysaccharide polymer, and zein, a protein polymer. A non-treated mushroom sample was chosen as a control sample. The mushroom samples were analysed for sugar and protein content, as well as water loss and microbiological profile. An increase in sugar content was the most noticeable in the osmotically dehydrated mushrooms compared to the control sample due to the use of molasses as a hypertonic solution. The contribution of used biopolymer coatings to the sugar and protein content of the coated and osmotically treated mushrooms was negligible. Chitosan coating contributed to better storage stability of treated mushrooms by lowering the moisture loss and microbial count. For this reason, chitosan treated sample was chosen for further examination related to the evaluation of its baking potential as a filling in a traditional stuffed pie-like layered bakery product-burek. Burek was stuffed with fresh mushrooms, osmotically treated mushrooms or osmotically treated mushrooms coated with chitosan. The sensorial assessment proved that control burek and burek samples with osmotically dehydrated mushrooms coated with chitosan were the most preferred groups based on odour and overall impression.
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19
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Bakaytis V, Golub O, Miller Y. Fresh and processed wild Cantharellus cibarius L. growing in West Siberia: food value. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-2-234-243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Cantharellus cibarius L. is a wild mushroom that has been part of human diet for many centuries. However, there is little reliable information about its nutritional value, storage conditions, shelf life, and processing. The research objective was to study the nutritional value of C. cibarius growing in West Siberia, as well as to define its storage and processing conditions.
Study objects and methods. The research featured fresh and processed (boiled and salted) wild chanterelles (C. cibarius) obtained from the forests of the Novosibirsk region. The mushrooms were tested for amino acids, fatty acids, nutrients, reducing sugars, trehalose, mannit, glycogen, fiber, mucus, squalene, ash, minerals, vitamins, trypsin inhibitor, chlorides, mesophilic and facultative anaerobes, etc. The samples also underwent sensory evaluation.
Results and discussion. The samples of C. cibarius proved to have a high nutritional value. The samples contained 3.6% proteins, including essential amino acids; 3.9% carbohydrates, including sugars and dietary fiber; and 0.7% lipids, including saturated, monounsaturated, and polyunsaturated acids. In addition, C. cibarius appeared to be rich in biologically active substances. It contained trypsin inhibitors that reduce the absorption of protein compounds. Purchasing centers can be recommended to use 70–80% relative air humidity. At 0–2°C, the storage time was five days; at 5–10°C – three days; at 15–20°C – two days; at 20–30°C – one day. Before processing, the mushrooms were washed twice in non-flowing water. C. cibarius also proved to be a valuable raw material for boiled and salted semi-finished products. The optimal boiling time was 5–10 min. Lightly-, medium-, and strong-salted semi-finished mushrooms were ready for consumption after the fermentation was complete, i.e. after day 15, 10, and 3, respectively.
Conclusion. Boiled and salted semi-finished products from Siberian C. cibarius demonstrated excellent sensory qualities and can become part of various popular dishes.
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Affiliation(s)
| | - Olga Golub
- Siberian University of Consumer Cooperation
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20
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Castellanos-Reyes K, Villalobos-Carvajal R, Beldarrain-Iznaga T. Fresh Mushroom Preservation Techniques. Foods 2021; 10:2126. [PMID: 34574236 PMCID: PMC8465629 DOI: 10.3390/foods10092126] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/28/2021] [Accepted: 09/03/2021] [Indexed: 01/04/2023] Open
Abstract
The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.
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Affiliation(s)
- Katy Castellanos-Reyes
- Facultad de Ciencias Tecnológicas, Universidad Nacional de Agricultura, Carretera a Dulce Nombre de Culmí, km 215, Barrio El Espino, Catacamas 16201, Honduras;
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3780000, Chile;
| | - Ricardo Villalobos-Carvajal
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3780000, Chile;
| | - Tatiana Beldarrain-Iznaga
- Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello 720, P.O. Box 447, Chillán 3780000, Chile;
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21
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Reichembach LH, Lúcia de Oliveira Petkowicz C. Pectins from alternative sources and uses beyond sweets and jellies: An overview. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106824] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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22
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Louis E, Villalobos-Carvajal R, Reyes-Parra J, Jara-Quijada E, Ruiz C, Andrades P, Gacitúa J, Beldarraín-Iznaga T. Preservation of mushrooms (Agaricus bisporus) by an alginate-based-coating containing a cinnamaldehyde essential oil nanoemulsion. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100662] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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23
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Development of microcapsule bioactive paper loaded with cinnamon essential oil to improve the quality of edible fungi. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2020.100617] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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24
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Tao F, Chen W, Jia Z. Effect of simulated transport vibration on the quality of shiitake mushroom ( Lentinus edodes) during storage. Food Sci Nutr 2021; 9:1152-1159. [PMID: 33598199 PMCID: PMC7866567 DOI: 10.1002/fsn3.2094] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 12/15/2020] [Accepted: 12/16/2020] [Indexed: 12/28/2022] Open
Abstract
The quality and shelf life of mushrooms are critical to their commercial viability. In this study, the effects of simulated transport vibration on postharvest quality of shiitake mushrooms (Lentinus edodes) were assessed over 12 days of storage. Furthermore, the protective performance of foam cushion material used in packaging during simulated transport was evaluated. Changes in respiration rate, weight loss, browning index, firmness, and malondialdehyde content were measured following vibration treatment. The results revealed that simulated transport vibration contributed to the deterioration of quality of shiitake mushrooms during storage, and the foam cushion material had a protective influence on the maintenance of shiitake mushroom quality. Taken together, our findings suggest that the foam cushion material used in packaging has the potential to improve the quality of shiitake mushrooms and extend their shelf life.
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Affiliation(s)
- Fei Tao
- College of StandardizationChina Jiliang UniversityHangzhouChina
| | - Wenwei Chen
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang ProvinceChina Jiliang UniversityHangzhouChina
| | - Zhenbao Jia
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang ProvinceChina Jiliang UniversityHangzhouChina
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25
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Emergency Food Product Packaging by Pectin-Based Antimicrobial Coatings Functionalized by Pomegranate Peel Extracts. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6631021] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Emergency food products (EFPs) or energy bars are used in critical situations, such as natural disasters, to promote crisis management. EFPs require sophisticated packaging strategies. Edible coatings incorporated with natural antimicrobial agents could be considered as active packaging materials for increasing EFP safety. In this study, pectin-based coatings incorporated with pomegranate peel extracts were used to protect energy bars. Initially, total phenolic contents and antimicrobial and antioxidant properties of aqueous and ethanolic pomegranate peel extracts (PPEs) were determined. Also, PPEs were analyzed by HPLC. In the next step, the extracts were incorporated into the matrix of edible coatings as active substances. The sensory properties and microbial contamination of coated energy bars were investigated during 30 days of storage. Sixteen phenolic substances were detected in the extracts with gallic acid, ellagic acid, caffeic acid, coumaric acid, and quercetin as major ingredients. The ethanolic extract exhibited higher concentrations for all phenolic compounds. The results indicated that the ethanolic extract showed inhibitory effects on S. aureus and E. coli at concentrations of 30 and 50 mg/ml, and the aqueous extract's inhibitory effects were observed at concentrations of 50 and 80 mg/ml, respectively. The antioxidant and antibacterial effects could be attributed to high phenolic content and a combination of different substances. Microbial and sensory tests performed on coated energy bars showed that the active coatings were able to control and reduce the population of microorganisms during storage without adversely affecting sensory properties.
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26
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Song XC, Canellas E, Wrona M, Becerril R, Nerin C. Comparison of two antioxidant packaging based on rosemary oleoresin and green tea extract coated on polyethylene terephthalate for extending the shelf life of minced pork meat. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100588] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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27
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Bhargava N, Sharanagat VS, Mor RS, Kumar K. Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.015] [Citation(s) in RCA: 88] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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28
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Abstract
Tea (Camelia sinensis L.) is one of the main beverages known and consumed all around the world. Quality of tea is not only linked to the raw material but also to the processing steps that influence on the biochemical and sensory characteristics of each type of tea. This overview is focused on the differences in the production and composition of the main types of teas present in the market, highlighting not only their chemical and sensory characteristics, but also the importance of this plant from the food science viewpoint related to its several applications.
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29
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Preparation and characterization of antioxidant packaging by chitosan, D-α-tocopheryl polyethylene glycol 1000 succinate and baicalein. Int J Biol Macromol 2020; 153:836-845. [DOI: 10.1016/j.ijbiomac.2020.03.076] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 02/23/2020] [Accepted: 03/10/2020] [Indexed: 12/20/2022]
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30
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Han Lyn F, Maryam Adilah Z, Nor-Khaizura M, Jamilah B, Nur Hanani Z. Application of modified atmosphere and active packaging for oyster mushroom (Pleurotus ostreatus). Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100451] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Silva IDDL, Andrade MFD, Caetano VF, Hallwass F, Brito AMSS, Vinhas GM. Development of active PHB/PEG antimicrobial films incorporating clove essential oil. POLIMEROS 2020. [DOI: 10.1590/0104-1428.09319] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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32
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Shao P, Liu Y, Ritzoulis C, Niu B. Preparation of zein nanofibers with cinnamaldehyde encapsulated in surfactants at critical micelle concentration for active food packaging. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100385] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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33
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34
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Antioxidant and pH-sensitive films developed by incorporating purple and black rice extracts into chitosan matrix. Int J Biol Macromol 2019; 137:307-316. [DOI: 10.1016/j.ijbiomac.2019.07.009] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 06/27/2019] [Accepted: 07/01/2019] [Indexed: 11/21/2022]
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35
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Polyamide modified with green tea extract for fresh minced meat active packaging applications. Food Chem 2019; 300:125242. [PMID: 31352285 DOI: 10.1016/j.foodchem.2019.125242] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 07/19/2019] [Accepted: 07/22/2019] [Indexed: 11/21/2022]
Abstract
New antioxidant polyamide was prepared by total immersion in active extract for 48 h. Its antioxidant performance was tested using DPPH (IC50 = 270 ± 21 μg/g) and ORAC (1.52 µmol Trolox/g). In vivo study was done using fresh minced meat stored at 4 °C and analysed after 0, 6, 13, 19, 23 days. After 23 days metmyoglobin (MetMbBK = 31.3 ± 2.9% and MetMbAOX = 25.9 ± 0.8%), CIE L*a*b* (a*BK = 15.0 ± 0.4 and a*AOX = 16.6 ± 0.3) and TBARS (MDABK = 0.0060 ± 0.0003 µg/g and MDAAOX = 0.0044 ± 0.0002 µg/g) showed an improvement of meat shelf life. The results showed that this active film protected meat during 23 days. Migration study to food simulants was done by UPLC®-QqQ-MS and UPLC®-ESI-Q-TOF-MSE. A decrease of oligomers migration (for caprolactam n = 3: BK = 0.050 ± 0.004 mg/Kg; AOX = 0.019 ± 0.001 mg/Kg) was found. INDUSTRIAL RELEVANCE: Nowadays, food industry is focused on improving shelf life of products by controlling its lipid oxidation using natural antioxidants. The obtained results let us design a new active packaging based on natural antioxidants for extending the shelf life of fresh minced meat at industrial scale.
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36
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Influence of medicinal and aromatic plants into risk assessment of a new bioactive packaging based on polylactic acid (PLA). Food Chem Toxicol 2019; 132:110662. [PMID: 31279044 DOI: 10.1016/j.fct.2019.110662] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 06/28/2019] [Accepted: 07/02/2019] [Indexed: 11/23/2022]
Abstract
A new biodegradable antioxidant active packaging for food applications based on antioxidants from medicinal and aromatic plants incorporated into a polylactic acid matrix was designed and developed. Melt blending processing technique was applied to prepare polylactic acid films loaded by sage and lemon balm leaves. Antioxidant properties of developed active films were investigated using the following methods: 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl and a home-made generator of hydroxyl radicals. In addition, reducing power and total phenolic content of polylactic acid films were checked. The results of antioxidant capacity showed that percentage of hydroxylation for active film with lemon balm and sage was 55.5% ± 0.1% and 67.4% ± 0.3%, respectively. The reducing power of active films increased 8 times in comparison to the blank samples. Moreover, extensive investigation of influence of sage and lemon balm leaves on material safety and type of migrants was performed using migration assays. The composition of both non-volatile and volatile compounds of different active packaging films was compared with neat polylactic acid film. Three different food simulants such as 95% (v/v) ethanol, 10% (v/v) ethanol and 3% (w/v) acetic acid were checked. It was shown that the addition of sage and lemon balm leaves into a polylactic acid structure decreased the migration of both linear and cyclic polylactic acid oligomers, currently not legislated by European Union. Besides, total absence or decrease of migration of volatile compounds were observed when using the active films. Both thermal and mechanical properties of films were also evaluated.
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37
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Simionato I, Domingues FC, Nerín C, Silva F. Encapsulation of cinnamon oil in cyclodextrin nanosponges and their potential use for antimicrobial food packaging. Food Chem Toxicol 2019; 132:110647. [PMID: 31260710 DOI: 10.1016/j.fct.2019.110647] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 06/04/2019] [Accepted: 06/24/2019] [Indexed: 12/22/2022]
Abstract
The main goal of this work is the encapsulation of cinnamon essential oil in cyclodextrin nanosponges and the assessment of their antimicrobial activity against foodborne pathogens. After nanosponge synthesis, a headspace-solid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was validated to quantify essential oil major compounds. Results showed that essential oil was successfully encapsulated in cyclodextrin nanosponges with α-NS and β-NS being able to encapsulate higher essential oil amounts. Cinnamon essential oil, alone and encapsulated in nanosponges, proved to have antimicrobial activity against foodborne bacteria. Time-kill assays proved that the essential oil, alone or encapsulated, had a bacteriostatic effect against all bacteria tested, with the exception of Y. enterocolitica where a bactericidal action was observed. Furthermore, the controlled release achieved by its encapsulation, allowed cinnamon essential oil to be effective at a much lower concentration in culture medium than when solely dissolved in culture medium. Thus, the results described herein encourage the use of cyclodextrin nanosponges as encapsulating agents for active food packaging applications.
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Affiliation(s)
- Ilaria Simionato
- I3A - Aragon Institute of Engineering Research, University of Zaragoza, Calle Mariano Esquillor s/n, 50018, Zaragoza, Spain; Dipartimento di Ingegneria Chimica (DICAM), Università di Bologna, Viale del Risorgimento, 2, 40136, Bologna, Italy.
| | - Fernanda C Domingues
- CICS-UBI - Health Sciences Research Centre, University of Beira Interior, Covilhã, Portugal.
| | - Cristina Nerín
- I3A - Aragon Institute of Engineering Research, University of Zaragoza, Calle Mariano Esquillor s/n, 50018, Zaragoza, Spain.
| | - Filomena Silva
- CICS-UBI - Health Sciences Research Centre, University of Beira Interior, Covilhã, Portugal; ARAID - Agencia Aragonesa para la Investigación y el Desarrollo, Zaragoza, Spain; Faculty of Veterinary Medicine, University of Zaragoza, Zaragoza, Spain.
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38
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Yang W, Wu Y, Hu Q, Pei F, Mariga AM. Preharvest treatment of Agaricus bisporus with methyl jasmonate inhibits postharvest deterioration. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.069] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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39
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Oudjedi K, Manso S, Nerin C, Hassissen N, Zaidi F. New active antioxidant multilayer food packaging films containing Algerian Sage and Bay leaves extracts and their application for oxidative stability of fried potatoes. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.018] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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40
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Hanani ZN, Yee FC, Nor-Khaizura M. Effect of pomegranate (Punica granatum L.) peel powder on the antioxidant and antimicrobial properties of fish gelatin films as active packaging. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.007] [Citation(s) in RCA: 91] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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41
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Zhang R, Wang X, Li L, Cheng M, Zhang L. Optimization of konjac glucomannan/carrageenan/nano-SiO2 coatings for extending the shelf-life of Agaricus bisporus. Int J Biol Macromol 2019; 122:857-865. [DOI: 10.1016/j.ijbiomac.2018.10.165] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 10/11/2018] [Accepted: 10/24/2018] [Indexed: 01/01/2023]
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42
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Zalewska M, Marcinkowska‐Lesiak M, Onopiuk A, Stelmasiak A, Półtorak A. Modified atmosphere packaging for extending the shelf life of fresh
Agaricus bisporus. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13839] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Magdalena Zalewska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences Warsaw Poland
| | - Monika Marcinkowska‐Lesiak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences Warsaw Poland
| | - Anna Onopiuk
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences Warsaw Poland
| | - Adrian Stelmasiak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences Warsaw Poland
| | - Andrzej Półtorak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences Warsaw Poland
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Zhang K, Pu YY, Sun DW. Recent advances in quality preservation of postharvest mushrooms ( Agaricus bisporus ): A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.012] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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44
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Predoi D, Iconaru SL, Buton N, Badea ML, Marutescu L. Antimicrobial Activity of New Materials Based on Lavender and Basil Essential Oils and Hydroxyapatite. NANOMATERIALS (BASEL, SWITZERLAND) 2018; 8:E291. [PMID: 29710862 PMCID: PMC5977305 DOI: 10.3390/nano8050291] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 04/25/2018] [Accepted: 04/26/2018] [Indexed: 12/14/2022]
Abstract
This study presents, for the first-time, the results of a study on the hydrodynamic diameter of essential oils (EOs) of basil and lavender in water, and solutions of EOs of basil (B) and lavender (L) and hydroxyapatite (HAp). The possible influence of basil and lavender EOs on the size of hydroxyapatite nanoparticles was analyzed by Scanning Electron Microscopy (SEM). We also investigated the in vitro antimicrobial activity of plant EOs and plant EOs hydroxyapatite respectively, against Gram-positive bacteria (methicillin-resistant Staphylococcus aureus1144 (MRSA 1144) and S. aureus 1426) and Gram-negative bacteria (Escherichia coli ATCC 25922 and Escherichia coli ESBL 4493). From the autocorrelation function, obtained by Dynamic Light Scattering (DLS) measurements it was observed that basil yielded one peak at an average hydrodynamic diameter of 354.16 nm, while lavender yielded one peak at an average hydrodynamic diameter of 259.76 nm. In the case of HAp nanoparticles coated with basil (HApB) and lavender (HApL) essential oil, the aggregation was minimal. We found that the lavender EO exhibited a very good inhibitory growth activity (MIC values ranging from <0.1% for E. coli reference strain to 0.78% for S. aureus strains). The biological studies indicated that HapL material displayed an enhanced antimicrobial activity, indicating the potential use of HAp as vehicle for low concentrations of lavender EO with antibacterial properties. Flow cytometry analysis (FCM) allowed us to determine some of the potential mechanisms of the antimicrobial activities of EOs, suggesting that lavender EO was active against E. coli by interfering with membrane potential, the membrane depolarization effect being increased by incorporation of the EOs into the microporous structure of HAp. These findings could contribute to the development of new antimicrobial agents that are urgently needed for combating the antibiotic resistance phenomena.
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Affiliation(s)
- Daniela Predoi
- National Institute of Materials Physics, 405 A Atomistilor Street, P.O. Box MG7, 077125 Magurele, Romania.
| | - Simona Liliana Iconaru
- National Institute of Materials Physics, 405 A Atomistilor Street, P.O. Box MG7, 077125 Magurele, Romania.
| | - Nicolas Buton
- HORIBA Jobin Yvon S.A.S., 6-18, Rue du Canal, 91165 Longjumeau CEDEX, France.
| | - Monica Luminita Badea
- University of Agronomic Sciences and Veterinary Medicine, Faculty of Horticulture, 59 Mărăşti Blvd., 011464 Bucharest, Romania.
| | - Luminita Marutescu
- Microbiology Department, Faculty of Biology, University of Bucharest, 1⁻3 Portocalelor Lane, 77206 Bucharest, Romania.
- Earth, Environmental and Life Sciences Section, Research Institute of the University of Bucharest (ICUB), 91-95 Splaiul Independentei, 050095 Bucharest, Romania.
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45
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Chen X, Chen M, Xu C, Yam KL. Critical review of controlled release packaging to improve food safety and quality. Crit Rev Food Sci Nutr 2018; 59:2386-2399. [PMID: 29553807 DOI: 10.1080/10408398.2018.1453778] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Controlled release packaging (CRP) is an innovative technology that uses the package to release active compounds in a controlled manner to improve safety and quality for a wide range of food products during storage. This paper provides a critical review of the uniqueness, design considerations, and research gaps of CRP, with a focus on the kinetics and mechanism of active compounds releasing from the package. Literature data and practical examples are presented to illustrate how CRP controls what active compounds to release, when and how to release, how much and how fast to release, in order to improve food safety and quality.
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Affiliation(s)
- Xi Chen
- a Department of Food Science, Rutgers, the State University of New Jersey , New Brunswick , NJ , USA
| | - Mo Chen
- b College of Engineering, QuFu Normal University , Rizhao , Shangdong , China
| | - Chenyi Xu
- a Department of Food Science, Rutgers, the State University of New Jersey , New Brunswick , NJ , USA
| | - Kit L Yam
- a Department of Food Science, Rutgers, the State University of New Jersey , New Brunswick , NJ , USA
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46
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The green fabrication, characterization and evaluation of catalytic antioxidation of gold nanoparticle-lignocellulose composite papers for active packaging. Int J Biol Macromol 2018; 107:1782-1791. [DOI: 10.1016/j.ijbiomac.2017.10.046] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 09/21/2017] [Accepted: 10/09/2017] [Indexed: 01/11/2023]
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47
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Moradian S, Almasi H, Moini S. Development of bacterial cellulose-based active membranes containing herbal extracts for shelf life extension of button mushrooms (Agaricus bisporus
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13537] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sahel Moradian
- Department of Food Science and Technology; North Tehran Branch, Islamic Azad University; Tehran Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture; Urmia University; Urmia Iran
| | - Sohrab Moini
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology; Campus of Agriculture and Natural Resources, University of Tehran; Karaj Iran
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48
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Nasiri M, Barzegar M, Sahari MA, Niakousari M. Tragacanth gum containing Zataria multiflora Boiss. essential oil as a natural preservative for storage of button mushrooms (Agaricus bisporus). Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.045] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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49
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Wang J, Chen J, Hu Y, Hu H, Liu G, Yan R. Application of a Predictive Growth Model of Pseudomonas spp. for Estimating Shelf Life of Fresh Agaricus bisporus. J Food Prot 2017; 80:1676-1681. [PMID: 28880608 DOI: 10.4315/0362-028x.jfp-17-055] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
For prediction of the shelf life of the mushroom Agaricus bisporus, the growth curve of the main spoilage microorganisms was studied under isothermal conditions at 2 to 22°C with a modified Gompertz model. The effect of temperature on the growth parameters for the main spoilage microorganisms was quantified and modeled using the square root model. Pseudomonas spp. were the main microorganisms causing A. bisporus decay, and the modified Gompertz model was useful for modelling the growth curve of Pseudomonas spp. All the bias factors values of the model were close to 1. By combining the modified Gompertz model with the square root model, a prediction model to estimate the shelf life of A. bisporus as a function of storage temperature was developed. The model was validated for A. bisporus stored at 6, 12, and 18°C, and adequate agreement was found between the experimental and predicted data.
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Affiliation(s)
- Jianming Wang
- 1 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Junran Chen
- 1 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Yunfeng Hu
- 1 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Hanyan Hu
- 1 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Guohua Liu
- 1 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Ruixiang Yan
- 2 Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin 300384, People's Republic of China
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50
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Wilson MD, Stanley RA, Eyles A, Ross T. Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables. Crit Rev Food Sci Nutr 2017; 59:411-422. [DOI: 10.1080/10408398.2017.1375892] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Matthew Deas Wilson
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
| | - Roger A Stanley
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
- Centre for Food Innovation, University of Tasmania, Launceston, Australia
| | - Alieta Eyles
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
| | - Tom Ross
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
- Food Safety Centre, School of Land and Food, University of Tasmania, Hobart, Australia
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