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Shahrajabian MH, Sun W. The Golden Spice for Life: Turmeric with the Pharmacological Benefits of Curcuminoids Components, Including Curcumin, Bisdemethoxycurcumin, and Demethoxycurcumins. Curr Org Synth 2024; 21:665-683. [PMID: 37287298 DOI: 10.2174/1570179420666230607124949] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 06/09/2023]
Abstract
BACKGROUND Turmeric (Curcuma longa L.), belonging to the Zingiberaceae family, is a perennial rhizomatous plant of tropical and subtropical regions. The three major chemical components responsible for the biological activities of turmeric are curcumin, demethoxycurcumin, and bisdemethoxycurcumin. METHODS The literature search included review articles, analytical studies, randomized control experiments, and observations, which have been gathered from various sources, such as Scopus, Google Scholar, PubMed, and ScienceDirect. A review of the literature was carried out using the keywords: turmeric, traditional Chinese medicine, traditional Iranian medicine, traditional Indian medicine, curcumin, curcuminoids, pharmaceutical benefits, turmerone, demethoxycurcumin, and bisdemethoxycurcumin. The main components of the rhizome of the leaf are α-turmerone, β-turmerone, and arturmerone. RESULTS The notable health benefits of turmeric are antioxidant activity, gastrointestinal effects, anticancer effects, cardiovascular and antidiabetic effects, antimicrobial activity, photoprotector activity, hepatoprotective and renoprotective effects, and appropriate for the treatment of Alzheimer's disease and inflammatory and edematic disorders. DISCUSSION Curcuminoids are phenolic compounds usually used as pigment spices with many health benefits, such as antiviral, antitumour, anti-HIV, anti-inflammatory, antiparasitic, anticancer, and antifungal effects. Curcumin, bisdemethoxycurcumin, and demethoxycurcumin are the major active and stable bioactive constituents of curcuminoids. Curcumin, which is a hydroponic polyphenol, and the main coloring agent in the rhizomes of turmeric, has anti-inflammatory, antioxidant, anti-cancer, and anticarcinogenic activities, as well as beneficial effects for infectious diseases and Alzheimer's disease. Bisdemethoxycurcumin possesses antioxidant, anti-cancer, and anti-metastasis activities. Demethoxycurcumin, which is another major component, has anti-inflammatory, antiproliferative, and anti-cancer activities and is the appropriate candidate for the treatment of Alzheimer's disease. CONCLUSION The goal of this review is to highlight the health benefits of turmeric in both traditional and modern pharmaceutical sciences by considering the important roles of curcuminoids and other major chemical constituents of turmeric.
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Affiliation(s)
| | - Wenli Sun
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
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Qiang Y, Wei H, Huang B, Chi H, Fu J. Inclusion complex of turmeric essential oil with hydroxypropyl-β-cyclodextrin: Preparation, characterization and release kinetics. Curr Res Food Sci 2023; 8:100668. [PMID: 38273896 PMCID: PMC10809120 DOI: 10.1016/j.crfs.2023.100668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 12/16/2023] [Accepted: 12/18/2023] [Indexed: 01/27/2024] Open
Abstract
The application of turmeric essential oil (TEO), a natural effective antibacterial agent, in food preservation is limited due to high volatility and low stability. This study aimed to improve its stability and release behavior by synthesizing TEO/hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complex (IC) in a saturated aqueous solution. An orthogonal experimental design was used to determine the optimal process conditions (HP-β-CD to TEO, g/mL), 16:1; stirring speed, 850 r/min; encapsulation time, 2 h), achieving a comprehensive score value of 85.62% for TEO/HP-β-CD-IC. Through comprehensive characterization, the results showed that TEO was completely embedded in HP-β-CD with increased stability. Free TEO exhibited a weight loss of 67.64% between 30 and 300 °C, while TEO/HP-β-CD-IC had a mass loss of only 9.33%. HP-β-CD and TEO/HP-β-CD-IC showed positive ZP values that were 124.76 mV and 132.16 mV, respectively. The release behavior and release kinetics of TEO/HP-β-CD-ICs were also studied, and the results showed that TEO/HP-β-CD-IC release rate increased under higher temperature and relative humidity-consistent with Fick's diffusion.
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Affiliation(s)
- Yueyue Qiang
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Hang Wei
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
| | - Biao Huang
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
| | - Hongfei Chi
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Jianwei Fu
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
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Zabidi N'A, Zainal NN, Tawakkal ISMA, Mohd Basri MS, Ariffin SH, Naim MN. Effect of thymol on properties of bionanocomposites from poly (lactic acid)/poly (butylene succinate)/nanofibrillated cellulose for food packaging application. Int J Biol Macromol 2023; 251:126212. [PMID: 37567533 DOI: 10.1016/j.ijbiomac.2023.126212] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 06/18/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023]
Abstract
The present study developed the formulation of active bionanocomposites films endowed with the abilities of high biodegradability and antimicrobials for active packaging applications. The aim of this work was to prepare poly (lactic acid)/poly (butylene succinate) (PLA/PBS) blended films reinforced with different concentrations of nanofibrillated cellulose (NFC) and 9 % of thymol essential oil (EO) using the casting method. The active films were further evaluated through Fourier transform infrared spectroscopy (FTIR); as well as mechanical, physical, water vapour permeability (WVP), thermal analysis (TGA), biodegradation, morphological, and antimicrobial (% reduction of bacteria) testing. The tensile strength (TS) of PLA/PBS blend films increased by 12 % with the incorporation of 2 wt% of NFC. The PLA/PBS/NFC with 9 % thymol EO has a good water barrier performance with its tensile strength, elongation at break, and tensile modulus was 13.2 MPa, 13.1 %, and 513 MPa respectively. The presence of NFC promoted the disintegration of PLA/PBS films by 70.5 %. These films promoted the antibacterial activity against S. aureus and E. coli. The study demonstrates that the developed films improved the qualities of chicken fillets and have great potential to be used as active bionanocomposites in food packaging applications.
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Affiliation(s)
- Nurul 'Afifah Zabidi
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Nur Najiha Zainal
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Intan Syafinaz Mohamed Amin Tawakkal
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
| | - Mohd Salahuddin Mohd Basri
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Laboratory of Biopolymer and Derivatives, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Siti Hajar Ariffin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Mohd Nazli Naim
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
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Rzayeva A, Coffigniez F, Zeynalov N, Gontard N, Guillard V. Integrating the latest biological advances in the key steps of a food packaging life cycle. Front Nutr 2023; 10:1223638. [PMID: 37575333 PMCID: PMC10415040 DOI: 10.3389/fnut.2023.1223638] [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: 05/16/2023] [Accepted: 07/05/2023] [Indexed: 08/15/2023] Open
Abstract
This literature review provides a focus on the potential of integrating the latest scientific and technological advances in the biological field to improve the status of the key steps of a food packaging life cycle: production, usage, post-usage, and long-term fate. A case study of such multi-biological food packaging is demonstrated based on the use of PHAs (polyhydroxyalkanoates) polymer, a microbiologically produced polymer from non-food renewable resources, activated by the use of bioactive components to enhance its usage benefits by reducing food loss and waste, displaying potential for reusability, compostability as post-usage, and finally, being ultimately biodegradable in most common natural conditions to considerably reduce the negative impact that persistent plastics have on the environment. We discuss how designing safe and efficient multi "bio" food packaging implies finding a compromise between sometimes contradictory functional properties. For example, active antimicrobials help preserve food but can hamper the ultimate biodegradation rate of the polymer. This review presents such antagonisms as well as techniques (e.g., coatings, nanoencapsulation) and tools (e.g., release kinetic) that can help design optimized, safe, and efficient active food packaging.
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Affiliation(s)
- Aynura Rzayeva
- IATE, Agro Polymers Engineering & Emerging Technology, Univ Montpellier, INRAE, Institut Agro, Montpellier & CIRAD, Montpellier, France
- Nanostructured Metal-Polymer Catalysts, Institute of Catalysis and Inorganic Chemistry, Ministry of Science and Education Republic of Azerbaijan, Baku, Azerbaijan
| | - Fanny Coffigniez
- IATE, Agro Polymers Engineering & Emerging Technology, Univ Montpellier, INRAE, Institut Agro, Montpellier & CIRAD, Montpellier, France
| | - Nizami Zeynalov
- Nanostructured Metal-Polymer Catalysts, Institute of Catalysis and Inorganic Chemistry, Ministry of Science and Education Republic of Azerbaijan, Baku, Azerbaijan
| | - Nathalie Gontard
- IATE, Agro Polymers Engineering & Emerging Technology, Univ Montpellier, INRAE, Institut Agro, Montpellier & CIRAD, Montpellier, France
| | - Valérie Guillard
- IATE, Agro Polymers Engineering & Emerging Technology, Univ Montpellier, INRAE, Institut Agro, Montpellier & CIRAD, Montpellier, France
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Araújo MNP, Grisi CVB, Duarte CR, de Almeida YMB, Vinhas GM. Active packaging of corn starch with pectin extract and essential oil of Turmeric Longa Linn: Preparation, characterization and application in sliced bread. Int J Biol Macromol 2023; 226:1352-1359. [PMID: 36455820 DOI: 10.1016/j.ijbiomac.2022.11.248] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 11/18/2022] [Accepted: 11/23/2022] [Indexed: 11/30/2022]
Abstract
The use of active packaging to reduce food waste has been a very effective alternative. An eminent concern is the use of plastic materials of petroleum origin and toxic additives in the processing of these packages. Thus, the focus on the use of biodegradable and natural raw materials that minimize waste generation and promote greater consumer safety has been preferable. The objective of the research was to investigate the effects of turmeric essential oil (TEO) on corn starch and pectin extract films manufactured by solution casting method. The antioxidant and antimicrobial potential of the oil was confirmed by the tests: antimicrobial diffusion disk, determination of the content of phenolic compounds and antioxidant activity by the DPPH and FRAP method. The chromatographic analysis confirmed the presence of active chemical constituents such as Turmerone, Ar-Turmerone and β-Turmerone. The results showed that the oil promoted a change in the color of the films, increased mechanical strength and reduced flexibility, keeping transparency, solubility, WVP and thermal stability unchanged. In the direct application test of the film as packaging for sliced bread, no visible contamination was detected during the nine weeks of analysis. Therefore, the active film with 3 % TEO was shown to be a viable solution for manufacturing biodegradable and safe active films that can be applied as food packaging.
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Affiliation(s)
| | | | - Cybelle Rodrigues Duarte
- Federal University of Pernambuco, Postgraduate Program in Materials Science, 50740-560 Recife, PE, Brazil; Federal University of São Carlos, Graduate Program in Materials Science and Engineering, 13565-905 São Carlos, SP, Brazil
| | | | - Glória Maria Vinhas
- Federal University of Pernambuco, Postgraduate Program in Materials Science, 50740-560 Recife, PE, Brazil.
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Zam M, Niyumsut I, Osako K, Rawdkuen S. Fabrication and Characterization of Intelligent Multi-Layered Biopolymer Film Incorporated with pH-Sensitive Red Cabbage Extract to Indicate Fish Freshness. Polymers (Basel) 2022; 14:polym14224914. [PMID: 36433041 PMCID: PMC9697270 DOI: 10.3390/polym14224914] [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: 08/16/2022] [Revised: 10/17/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
This study aimed to fabricate an intelligent monolayer and multi-layered biodegradable films incorporated with red cabbage extract (RCE) to act as a safe and reliable freshness indicator. A film-forming solution (FFS) of gelatin, carboxymethyl cellulose (CMC) and chitosan was prepared and fortified with 0.5% (w/v) of RCE for developing intelligent monolayer films. The intelligent multi-layer film was prepared via layer by layer casting of gelatin, chitosan (added with 0.5% of RCE) and CMC biopolymers. The thickness of the multi-layered film was the highest (0.123 ± 0.001 mm) compared to gelatin-, CMC- and chitosan-based monolayer films (p < 0.05). Chitosan film has the highest tensile strength (p < 0.05), followed by multi-layer, CMC and gelatin films. Elongation at break was slightly higher in CMC (35.67 ± 7.62%) compared to the multi-layer film (33.12 ± 9.88%) and gelatin film (p > 0.05). Water vapor permeability was higher in the multi-layer film (1.244 ± 0.05 × 10−5 g mm h−1cm−2 P−1) than the other monolayer films. Moisture content was highest in chitosan film followed by the multi-layered film (p < 0.05) and then the CMC and gelatin films. CMC film showed the highest solubility compared to multi-layered and chitosan film (p < 0.05). Additionally, transmittance and transparency values in the multi-layered film were the lowest compared to the chitosan-, CMC- and gelatin-based films. L* and a* values were the lowest, while b* values increased in the multi-layered film compared to the other film samples (p < 0.05). pH sensitivity and ammonia gas tests revealed similar color changes in chitosan and multi-layer films. However, FTIR spectra confirmed that dye leaching was not detected for the multi-layered film soaked in ethanol. The biodegradability test showed rapid degradation of multi-layered and chitosan films within 1 month. Based on the optimum results of the multi-layered film, it was applied to monitor the fresh quality of tilapia fish fillets at 4 °C for 10 days. The results of freshness acceptability were noted on day 6 due to the change in color of the multi-layer film with an estimated total volatile basic nitrogen content of 21.23 mg/100 g. Thus, the multi-layered film can be used as an indicator to monitor the quality of the fish freshness without leaching dye onto the food surface.
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Affiliation(s)
- Mindu Zam
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
| | - Itthi Niyumsut
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
| | - Kazufumi Osako
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
- Unit of Innovative Food Packaging and Biomaterials, Mae Fah Luang University, 333 Moo 1 Thasud, Chiang Rai 57100, Thailand
- Correspondence: ; Fax: +66-53-916737
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Jyotirmayee B, Mahalik G. A review on selected pharmacological activities of Curcuma longa L. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2082464] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- B Jyotirmayee
- Department of Botany, School of Applied Sciences, Centurion University of Technology and Management, Odisha, India
| | - Gyanranjan Mahalik
- Department of Botany, School of Applied Sciences, Centurion University of Technology and Management, Odisha, India
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Huang X, Tian S, Chen X, Han B, Xue Y. Planktonic Growth and Biofilm Formation by Providencia rettgeri and Subsequent Effect of Tannic Acid Treatment under Food-Related Environmental Stress Conditions. J Food Prot 2022; 85:849-858. [PMID: 35271716 DOI: 10.4315/jfp-21-289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Accepted: 03/01/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Providencia rettgeri is an opportunistic foodborne pathogen with a strong biofilm-forming ability in low-nutrition environments. However, information regarding the impact of simulated food processing conditions on P. rettgeri planktonic growth and biofilm formation is limited. Using response surface methodology (RSM), the combined effects of temperature (19 to 37°C), pH (5 to 9), and sodium chloride (NaCl) concentration (0.50 to 2.0%, w/v) were applied to construct planktonic growth and biofilm formation models for P. rettgeri. For both RSM models, an increase in NaCl concentration restricted P. rettgeri growth. Planktonic growth and biofilm formation were maximum at 27.83 and 25.41°C, respectively. Tannic acid (TA) is a highly effective antibacterial agent that inhibited planktonic and biofilm P. rettgeri under optimal growth conditions. The viability of P. rettgeri cells was decreased by TA treatment, which caused destruction of the cell membrane and production of endogenous reactive oxygen species. TA significantly inactivated P. rettgeri biofilms, as verified by observation. The obtained models in this study may be useful for describing the impact of temperature, pH, and NaCl concentration on the growth by P. rettgeri in the food processing environment and better understanding the impacts of food-related conditions on bacterial planktonic growth and biofilm formation. These results obtained for P. rettgeri planktonic cells and biofilms can provide a framework for removal strategies for other foodborne pathogens. HIGHLIGHTS
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Affiliation(s)
- Xiaoning Huang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Simin Tian
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Xiaoxue Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Beizhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
| | - Yansong Xue
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China
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9
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Antifungal properties of hybrid films containing the essential oil of Schinus molle: Protective effect against postharvest rot of tomato. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108766] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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10
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Thajai N, Jantanasakulwong K, Rachtanapun P, Jantrawut P, Kiattipornpithak K, Kanthiya T, Punyodom W. Effect of chlorhexidine gluconate on mechanical and anti-microbial properties of thermoplastic cassava starch. Carbohydr Polym 2022; 275:118690. [PMID: 34742417 DOI: 10.1016/j.carbpol.2021.118690] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/16/2021] [Accepted: 09/17/2021] [Indexed: 11/28/2022]
Abstract
Antimicrobial thermoplastic starch (TPS) was developed using cassava starch, glycerol, and chlorhexidine gluconate (CHG) blend. CHG was added at concentrations of 1%, 5%, 10%, and 20% (wt./wt.) as an antimicrobial additive. The tensile strength and hardness of the blended samples increased with the chlorhexidine gluconate content, especially for 1% CHG. wt./wt. (12.6 MPa and 94, respectively). The TPS/CHG20 blend exhibited a large phase of CHG and recrystallization of TPS. The water solubility decreased with the addition of CHG. Nuclear magnetic resonance data confirmed a reaction between the hydroxyl groups of TPS and the amino groups of CHG. The TPS/CHG20% exhibited an inhibition zone for three bacterial types (Staphylococcus aureus, Escherichia coli, and Bacillus cereus) and three fungal types (Rhizopus oligosporus, Aspergillus oryzae, and Candida albicans). CHG acted simultaneously as a chain extender and an antimicrobial additive for TPS, improving its tensile strength, hardness, and anti-microbial properties.
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Affiliation(s)
- Nanthicha Thajai
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Kittisak Jantanasakulwong
- Faculty of Agro-Industry, Chiang Mai University, 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand.
| | - Pornchai Rachtanapun
- Faculty of Agro-Industry, Chiang Mai University, 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pensak Jantrawut
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Mae Hia, Muang, Chiang Mai, Thailand
| | | | | | - Winita Punyodom
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
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11
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Qiang Y, Si R, Tan S, Wei H, Huang B, Wu M, Shi M, Fang L, Fu J, Zeng S. Spatial variation of volatile organic compounds and antioxidant activity of turmeric ( Curcuma longa L.) essential oils harvested from four provinces of China. Curr Res Food Sci 2021; 4:882-890. [PMID: 34917948 PMCID: PMC8646137 DOI: 10.1016/j.crfs.2021.11.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 11/03/2021] [Accepted: 11/06/2021] [Indexed: 11/29/2022] Open
Abstract
The objective of this study was to investigate the spatial variation of volatile organic compounds and antioxidant activity of turmeric essential oils (TEOs) harvested from four provinces of China. The major chemical components of these TEOs were analyzed using headspace solid-phase micro-extraction gas chromatography-mass spectrometry. More than forty volatile organic compounds in TEOs were identified, which accounted for 82.09–93.64% of the oil components. The relative abundances of the main volatile organic compounds in TEOs at the genus level were visualized by a heat map. The antioxidant activity of the TEOs of five different origins was characterized by the DPPH free radical scavenging activity, in which the antioxidant activity of the TEOs from Guangxi was superior to those of other sources. Furthermore, the IC50 values of the antioxidants TEOs collected from Guangxi, Sichuan, Yunnan, Changting, and Liancheng were 33.30, 42.5, 35.22, 63.27, and 39.96 mg/mL, respectively, which indicated the excellent free radical scavenging activity of those TEOs. Therefore, the TEOs might be considered as a natural antioxidant with potential applications in food and pharmaceutical industries. Turmeric essential oils stemmed from four provinces of China were investigated. Multivariate analysis of volatile organic compounds in TEOs was performed. The major components of volatile organic compounds exhibited a spatial variation. Antioxidant activity of turmeric essential oils demonstrated a spatial variation. TEOs of Guangxi had a superior antioxidant activity to those of other origins.
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Affiliation(s)
- Yueyue Qiang
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China.,College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Ruiru Si
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
| | - Suo Tan
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China.,College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Hang Wei
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
| | - Biao Huang
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
| | - Miaohong Wu
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China.,Institute of Subtropical Agriculture, Fujian Academy of Agricultural Sciences, Zhangzhou, 363005, China
| | - Mengzhu Shi
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
| | - Ling Fang
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China
| | - Jianwei Fu
- Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/ Fujian Key Laboratory of Agro-products Quality and Safety, Fuzhou, 350003, China.,College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
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Le TD, Phasupan P, Visaruthaphong K, Chouwatat P, Thi Thu V, Nguyen LT. Development of an antimicrobial photodynamic poly(3-hydroxybutyrate-co-3-hydroxyvalerate) packaging film for food preservation. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100749] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Said NS, Mhd Sarbon N. A comparative study: Development and characterization of active biodegradable chicken skin and mammalian gelatin composite films incorporated with curcumin extracts. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15771] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Nurul Saadah Said
- Faculty of Fisheries and Food Science Universiti Malaysia Terengganu Terengganu Malaysia
| | - Norizah Mhd Sarbon
- Faculty of Fisheries and Food Science Universiti Malaysia Terengganu Terengganu Malaysia
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Preparation and characterization of chitosan-based bioactive films incorporating Moringa oleifera leaves extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01055-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Sengsuk T, Songtipya P, Kalkornsurapranee E, Johns J, Songtipya L. Active Bio-Based Pressure-Sensitive Adhesive Based Natural Rubber for Food Antimicrobial Applications: Effect of Processing Parameters on Its Adhesion Properties. Polymers (Basel) 2021; 13:polym13020199. [PMID: 33430498 PMCID: PMC7827535 DOI: 10.3390/polym13020199] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/04/2021] [Accepted: 01/05/2021] [Indexed: 11/16/2022] Open
Abstract
A novel active bio-based pressure-sensitive adhesive incorporating cinnamon oil (Bio-PSA/CO) obtained from the mixture of natural rubber (NR), xyloglucan (XG), and cinnamon oil (CO) for food antimicrobial applications were successfully developed by using a two-roll mill mixer. The effect of the main process factors (i.e., nip gap and mastication time) and XG content on the adhesion properties of the obtained PSA were investigated with different coated substrates including kraft paper, nylon film, polypropylene (PP) film, and aluminum foil (Al). The results suggested that the developed NR-PSA/CO could be applied well to all types of substrate materials. Peel strength and shear strength of the NR-PSA/CO with all substrate types were in the ranges of ~0.03 × 102–5.64 × 102 N/m and ~0.24 × 104–9.50 × 104 N/m2, respectively. The proper processed condition of the NR-PSA/CO was represented with a nip gap of 2 mm and a mastication time of 15 min. An increase in XG content up to 40–60 phr can improve the adhesion properties of the adhesive. The resulting material could be used as an active sticky patch to extend the shelf-life of food in a closed packaging system. The shelf-life of the food samples (banana cupcake) could be extended from 4 to 9 days with NR-PSA/CO patch.
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Affiliation(s)
- Theerarat Sengsuk
- Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat-Yai 90110, Thailand; (T.S.); (P.S.)
| | - Ponusa Songtipya
- Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat-Yai 90110, Thailand; (T.S.); (P.S.)
| | - Ekwipoo Kalkornsurapranee
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat-Yai 90110, Thailand;
| | - Jobish Johns
- Research and Development Center, Department of Physics, Raja Rajeswari College of Engineering, Bangalore 560074, India;
| | - Ladawan Songtipya
- Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat-Yai 90110, Thailand; (T.S.); (P.S.)
- Correspondence:
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Ibáñez MD, Blázquez MA. Curcuma longa L. Rhizome Essential Oil from Extraction to Its Agri-Food Applications. A Review. PLANTS (BASEL, SWITZERLAND) 2020; 10:E44. [PMID: 33379197 PMCID: PMC7823572 DOI: 10.3390/plants10010044] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 12/23/2020] [Accepted: 12/24/2020] [Indexed: 11/16/2022]
Abstract
Curcuma longa L. rhizome essential oil is a valuable product in pharmaceutical industry due to its wide beneficial health effects. Novel applications in the agri-food industry where more sustainable extraction processes are required currently and safer substances are claimed for the consumer are being investigated. This review provides information regarding the conventional and recent extraction methods of C. longa rhizome oil, their characteristics and suitability to be applied at the industrial scale. In addition, variations in the chemical composition of C. longa rhizome and leaf essential oils regarding intrinsic and extrinsic factors and extraction methods are also analysed in order to select the most proper to obtain the most efficient activity. Finally, the potential applications of C. longa rhizome oil in the agri-food industry, such as antimicrobial, weedicide and a food preservative agent, are included. Regarding the data, C. longa rhizome essential oil may play a special role in the agri-food industry; however, further research to determine the application threshold so as not to damage crops or affect the organoleptic properties of food products, as well as efficient encapsulation techniques, are necessary for its implementation in global agriculture.
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Affiliation(s)
| | - María Amparo Blázquez
- Departament de Farmacologia, Facultat de Farmàcia, Universitat de València, Avd. Vicent Andrés Estellés s/n, 46100 Burjassot, València, Spain;
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Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review. Polymers (Basel) 2020; 12:polym12102403. [PMID: 33086533 PMCID: PMC7603116 DOI: 10.3390/polym12102403] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/19/2020] [Accepted: 09/24/2020] [Indexed: 01/09/2023] Open
Abstract
Recently, many scientists and polymer engineers have been working on eco-friendly materials for starch-based food packaging purposes, which are based on biopolymers, due to the health and environmental issues caused by the non-biodegradable food packaging. However, to maintain food freshness and quality, it is necessary to choose the correct materials and packaging technologies. On the other hand, the starch-based film’s biggest flaws are high permeability to water vapor transfer and the ease of spoilage by bacteria and fungi. One of the several possibilities that are being extensively studied is the incorporation of essential oils (EOs) into the packaging material. The EOs used in food packaging films actively prevent inhibition of bacteria and fungi and have a positive effect on food storage. This work intended to present their mechanical and barrier properties, as well as the antimicrobial activity of anti-microbacterial agent reinforced starch composites for extending product shelf life. A better inhibition of zone of antimicrobial activity was observed with higher content of essential oil. Besides that, the mechanical properties of starch-based polymer was slightly decreased for tensile strength as the increasing of essential oil while elongation at break was increased. The increasing of essential oil would cause the reduction of the cohesion forces of polymer chain, creating heterogeneous matrix and subsequently lowering the tensile strength and increasing the elongation (E%) of the films. The present review demonstrated that the use of essential oil represents an interesting alternative for the production of active packaging and for the development of eco-friendly technologies.
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