1
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Li Q, Gong Y, Du T, Zhang L, Ma Y, Zhang T, Wu Z, Zhang W, Wang J. Modified halloysite nanotubes as GRAS nanocarrier for intelligent monitoring and food preservation. Food Chem 2024; 444:138678. [PMID: 38330598 DOI: 10.1016/j.foodchem.2024.138678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 01/25/2024] [Accepted: 02/03/2024] [Indexed: 02/10/2024]
Abstract
Conventional "all-in-one" methods for multi-component active packaging systems are not wholly adequate for fresh food. Given the need for multifunctional properties, introducing halloysite nanotubes (HNTs) could be a promising way to achieve controllable release of active ingredients while endowing with pH-sensitive performance. Here, we pioneered a GRAS composite with multifunctional properties, employing natural HNTs as a nanocarrier, citral (Cit) as an active antimicrobial agent, and myricetin (Myr) for monitoring freshness. The Cit-HNTs-Myr had excellent DPPH, ABTS and ·OH radical scavenging capacity, dual-model (contact and fumigant) antibacterial properties, and pH-sensitive performance. Subsequently, a smart tag prepared by dipping cellulose fibers into Cit-HNTs-Myr, which extended the shelf life of shrimp and blueberries, and provided freshness information for the shrimp. These results demonstrate the applicability of Cit-HNTs-Myr in the preservation of perishable goods and freshness monitoring.
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Affiliation(s)
- Qingqing Li
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Yuxin Gong
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Ting Du
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Liang Zhang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Yiyue Ma
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Tong Zhang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Zhiyi Wu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China.
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, China.
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2
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Bodie AR, Wythe LA, Dittoe DK, Rothrock MJ, O’Bryan CA, Ricke SC. Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States. Foods 2024; 13:464. [PMID: 38338599 PMCID: PMC10855140 DOI: 10.3390/foods13030464] [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: 12/12/2023] [Revised: 01/24/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or "clean-label" ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry's advantage to target spoilage organisms and pathogens specifically.
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Affiliation(s)
- Aaron R. Bodie
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Lindsey A. Wythe
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Dana K. Dittoe
- Department of Animal Science, University of Wyoming, Laramie, WY 82071, USA;
| | - Michael J. Rothrock
- Egg Safety and Quality Research Unit, U.S. National Poultry Research Center, United States Department of Agriculture-Agriculture Research Service (USDA-ARS), Athens, GA 30605, USA;
| | - Corliss A. O’Bryan
- Department of Food Science, University of Arkansas-Fayetteville, Fayetteville, AR 72701, USA;
| | - Steven C. Ricke
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
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3
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Shan Y, Li T, Qu H, Duan X, Farag MA, Xiao J, Gao H, Jiang Y. Nano‐preservation: An emerging postharvest technology for quality maintenance and shelf life extension of fresh fruit and vegetable. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Affiliation(s)
- Youxia Shan
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Taotao Li
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Hongxia Qu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Xuewu Duan
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy Cairo University Giza Egypt
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Faculty of Sciences Universidade de Vigo Vigo Spain
| | - Haiyan Gao
- Key Laboratory of Postharvest Handing of Fruits of Ministry of Agriculture and Rural Affairs, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
| | - Yueming Jiang
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement Core Botanical Gardens, South China Botanical Garden, Chinese Academy of Sciences Guangzhou China
- College of Advanced Agricultural Sciences University of Chinese Academy of Sciences Beijing China
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4
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Carvalho APAD, Conte-Junior CA. Nanoencapsulation application to prolong postharvest shelf life. Curr Opin Biotechnol 2022; 78:102825. [PMID: 36332341 DOI: 10.1016/j.copbio.2022.102825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 12/14/2022]
Abstract
This review offers our opinion on current and future trends regarding nanoencapsulation interventions to extend postharvest shelf life of stored grains, fruits, and vegetables. Herein, we considered two major factors influencing postharvest shelf life for comments: aerobic food spoilage microorganisms and stored pests. Nanoemulsions, edible/active coatings, and nanopackaging loading essential oils as antimicrobial, antioxidant, or pesticide showed promising results in prolonged shelf life at room/cold storage without compromising quality, organoleptic properties, and postharvest physiology. Trends with nanoencapsulation using plant-based pesticides as agrochemical-free methods to keep produce fresh longer were commented as potential candidates for prolonging the shelf life of stored grains and fruits at the postharvest stage. Research with potential large-scale feasibility is intensive, but safety assessment is required and remains little explored.
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Affiliation(s)
- Anna Paula Azevedo de Carvalho
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil; Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro RJ 20020-000, Brazil.
| | - Carlos Adam Conte-Junior
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil; Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941598, Brazil; Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil; Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro RJ 20020-000, Brazil; Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941909, Brazil.
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5
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Antimicrobial film based on poly(lactic acid) and natural halloysite nanotubes for controlled cinnamaldehyde release. Int J Biol Macromol 2022; 224:848-857. [DOI: 10.1016/j.ijbiomac.2022.10.171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 10/12/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022]
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6
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Marquez R, Zwilling J, Zambrano F, Tolosa L, Marquez ME, Venditti R, Jameel H, Gonzalez R. Nanoparticles and essential oils with antiviral activity on packaging and surfaces: An overview of their selection and application. J SURFACTANTS DETERG 2022. [DOI: 10.1002/jsde.12609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Ronald Marquez
- Tissue Pack Innovation Lab, Department of Forest Biomaterials North Carolina State University Raleigh North Carolina USA
| | - Jacob Zwilling
- Tissue Pack Innovation Lab, Department of Forest Biomaterials North Carolina State University Raleigh North Carolina USA
| | - Franklin Zambrano
- Tissue Pack Innovation Lab, Department of Forest Biomaterials North Carolina State University Raleigh North Carolina USA
| | - Laura Tolosa
- School of Chemical Engineering Universidad de Los Andes Mérida Venezuela
| | - Maria E. Marquez
- Laboratory of Parasite Enzymology, Department of Biology Universidad de Los Andes Mérida Venezuela
| | - Richard Venditti
- Tissue Pack Innovation Lab, Department of Forest Biomaterials North Carolina State University Raleigh North Carolina USA
| | - Hasan Jameel
- Tissue Pack Innovation Lab, Department of Forest Biomaterials North Carolina State University Raleigh North Carolina USA
| | - Ronalds Gonzalez
- Tissue Pack Innovation Lab, Department of Forest Biomaterials North Carolina State University Raleigh North Carolina USA
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7
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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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8
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Impact of Bacterial Cellulose Nanocrystals-Gelatin/Cinnamon Essential Oil Emulsion Coatings on the Quality Attributes of ‘Red Delicious’ Apples. COATINGS 2022. [DOI: 10.3390/coatings12060741] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
This study aimed to assess the effectiveness of bacterial cellulose nanocrystals (BCNCs)-gelatin (GelA)/cinnamon essential oil (CEO) emulsion coatings containing various CEO concentrations (1200, 1800, and 2400 μL/L) in retarding ripening and senescence of ‘Red Delicious’ apples during cold storage (60 days at 4 °C). Coatings decreased the weight loss (WL) (~3.6%), as compared to uncoated fruit (~4.8%). A direct relationship between CEO concentration and respiration rate/ethylene production was also disclosed. Flesh firmness was higher for coated samples, with better results detected especially when the highest amount of CEO was applied (36.48 N for the 2400 μL/L delivered dose vs. 32.60 N for the 1200 μL/L one). These findings were corroborated by additional tests on the surface color, total acidity, soluble solids content, pH, ascorbic acid, and activities of polyphenol oxidase (PPO) and peroxidase (POD). This study demonstrated the capability of BCNCs-GelA/CEO systems to dramatically enhance the storability and quality of apples during refrigerated storage, thus avoiding undesired losses and increasing the economic performance of fresh fruit industries.
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9
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Fernandes BCN, Paulo BB, Guimarães MC, Sarantopoulos CIGDL, Melo NR, Prata AS. Prospection of the use of encapsulation in food packaging. Compr Rev Food Sci Food Saf 2022; 21:2309-2334. [DOI: 10.1111/1541-4337.12933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 12/15/2021] [Accepted: 02/04/2022] [Indexed: 11/28/2022]
Affiliation(s)
| | - Bruna Barbon Paulo
- Department of Food Engineering, School of Food Engineering State University of Campinas Campinas Brazil
| | - Maria Clara Guimarães
- Department of Food Technology, Institute of Technology Federal Rural University of Rio de Janeiro Seropédica Brazil
| | | | - Nathália Ramos Melo
- Department of Food Technology, Institute of Technology Federal Rural University of Rio de Janeiro Seropédica Brazil
- Department of Agribusiness Engineering Federal Fluminense University Volta Redonda Brazil
| | - Ana Silvia Prata
- Department of Food Engineering, School of Food Engineering State University of Campinas Campinas Brazil
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10
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Ravindran Maniam MM, Loong YH, Samsudin H. Understanding the Formation of β‐cyclodextrin Inclusion Complexes and their use in Active Packaging Systems. STARCH-STARKE 2022. [DOI: 10.1002/star.202100304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Ye Heng Loong
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia 11800 USM Penang Malaysia
| | - Hayati Samsudin
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia 11800 USM Penang Malaysia
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11
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Reduction of Bacterial Enteric Pathogens and Hygiene Indicator Bacteria on Tomato Skin Surfaces by a Polymeric Nanoparticle-Loaded Plant-Derived Antimicrobial. Microorganisms 2022; 10:microorganisms10020448. [PMID: 35208902 PMCID: PMC8877882 DOI: 10.3390/microorganisms10020448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 01/19/2022] [Accepted: 02/03/2022] [Indexed: 02/01/2023] Open
Abstract
This study determined Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium survival on tomato skins as a function of sanitization treatment, under three differing contamination and sanitization scenarios. Sanitizing treatments consisted of the plant-derived antimicrobial (PDA) geraniol (0.5 wt.%) emulsified in the polymeric surfactant Pluronic F-127 (GNP), 0.5 wt.% unencapsulated geraniol (UG), 200 mg/L hypochlorous acid at pH 7.0 (HOCl), and a sterile distilled water wash (CON). Experimental contamination and sanitization scenarios tested were: (1) pathogen inoculation preceded by treatment; (2) the pathogen was inoculated onto samples twice with a sanitizing treatment applied in between inoculations; and (3) pathogen inoculation followed by sanitizing treatment. Reductions in counts of surviving pathogens were dependent on the sanitizing treatment, the storage period, or the interaction of these independent/main effects. GNP treatment yielded the greatest reductions in pathogen counts on tomato skins; pathogen survivor counts following GNP treatment were consistently statistically lower than those achieved by HOCl or UG treatments (p < 0.05). GNP treatment provided greatest pathogen reduction under differing conditions of pre- and/or post-harvest cross-contamination, and reduced hygiene-indicating microbes the most of all treatments on non-inoculated samples. Encapsulated geraniol can reduce the risk of pathogen transmission on tomato fruit, reducing food safety hazard risks for tomato consumers.
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12
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Liu Y, Sameen DE, Ahmed S, Wang Y, Lu R, Dai J, Li S, Qin W. Recent advances in cyclodextrin-based films for food packaging. Food Chem 2022; 370:131026. [PMID: 34509938 DOI: 10.1016/j.foodchem.2021.131026] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 08/27/2021] [Accepted: 08/29/2021] [Indexed: 12/17/2022]
Abstract
Cyclodextrins are garnering increasing attention because they offer several benefits. For instance, cyclodextrins can form several complexes and supramolecular structures not only for food packaging but also for applications in other fields of science. In this review, we discussed the physical and chemical properties of cyclodextrins and the mechanism of their inclusion complex formation. The use of cyclodextrins in various types of food packaging is elaborated upon. We also explain the effects of cyclodextrins on the packaging of fruits, vegetables, meat, fish, and processed foods. Furthermore, some feasible suggestions for future applications are provided. In addition to the positive attributes of cyclodextrins, there are some limitations and drawbacks, which are discussed briefly in this review. In summary, this review can serve as a guide for researchers exploring cyclodextrins for the development of various packaging films.
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Affiliation(s)
- Yaowen Liu
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China; CaliforniaNano Systems Institute, University of California, Los Angeles, CA 90095, USA.
| | - Dur E Sameen
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Saeed Ahmed
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yue Wang
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Rui Lu
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Jianwu Dai
- Collegeof Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an 625014, China
| | - Suqing Li
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Wen Qin
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China.
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13
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The development and application of nanocomposites with pH-sensitive “gates” to control the release of active agents: Extending the shelf-life of fresh wheat noodles. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108563] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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14
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Perumal AB, Huang L, Nambiar RB, He Y, Li X, Sellamuthu PS. Application of essential oils in packaging films for the preservation of fruits and vegetables: A review. Food Chem 2021; 375:131810. [PMID: 34959137 DOI: 10.1016/j.foodchem.2021.131810] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 10/16/2021] [Accepted: 12/04/2021] [Indexed: 01/10/2023]
Abstract
Fruits and vegetables are highly perishable in nature. Several factors could affect the quality and shelf life of fruits and vegetables. Packaging materials (usually made up of polymers, proteins, lipids, polysaccharides, etc.,) are incorporated with essential oil (EO) which is high in antimicrobial and antioxidant compounds that can enhance the shelf life of fruits and vegetables without affecting their quality. However, the use of EO for postharvest preservation can alter the organoleptic properties of fresh produce. Exploiting synergistic interactions between several EOs, encapsulation of EO, or combining EO with non-thermal techniques such as irradiation, UV-C, cold plasma, ultrasound, etc., may help in preventing the spoilage of food products at lower concentrations without altering their organoleptic properties. This review aims to discuss the overview and current scenario of packaging film with EO for the preservation of fruit and vegetables. We have also discussed the spoilage mechanism of fruits and vegetables, mode of action of EOs, and the effect of EO with packaging film on antimicrobial and sensory properties of fruits and vegetables.
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Affiliation(s)
- Anand Babu Perumal
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Lingxia Huang
- College of Animal Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Reshma B Nambiar
- College of Animal Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Xiaoli Li
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Periyar Selvam Sellamuthu
- Department of Food Process Engineering, Postharvest Research Lab, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamilnadu, India.
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Matencio A, Rubin Pedrazzo A, Difalco A, Navarro-Orcajada S, Khazeai Monfared Y, Conesa I, Rezayat A, López-Nicolás JM, Trotta F. Advances and Classification of Cyclodextrin-Based Polymers for Food-Related Issues. Polymers (Basel) 2021; 13:4226. [PMID: 34883729 PMCID: PMC8659987 DOI: 10.3390/polym13234226] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/24/2021] [Accepted: 11/30/2021] [Indexed: 12/11/2022] Open
Abstract
Cyclodextrins (CDs) are a good alternative to reduce or enhance different biomolecule characteristics and have demonstrated great results in food science. However, CDs present intrinsic limitations that can be solved by derivative synthesis. This review represents a survey of the state of the art of CD-based materials and their uses in food science. A deep review of the structure is carried out and different groups for ordination are suggested. After that, different applications such as cholesterol complexation or its use as sensors are reviewed. The derivatives show novel and promising activities for the industry. A critical perspective of the materials suggests that they might not present toxicity, although more studies are required. These points suggest that the research in this field will be increased in the following years.
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Affiliation(s)
- Adrián Matencio
- Department of Chemistry, University of Turin, Via P. Giuria 7, 10125 Torino, Italy; (A.R.P.); (A.D.); (Y.K.M.); (A.R.)
| | - Alberto Rubin Pedrazzo
- Department of Chemistry, University of Turin, Via P. Giuria 7, 10125 Torino, Italy; (A.R.P.); (A.D.); (Y.K.M.); (A.R.)
| | - Alessandro Difalco
- Department of Chemistry, University of Turin, Via P. Giuria 7, 10125 Torino, Italy; (A.R.P.); (A.D.); (Y.K.M.); (A.R.)
| | - Silvia Navarro-Orcajada
- Department of Biochemistry and Molecular Biology A, Biology Teaching Unit, Facultad de Veterinaria, Regional Campus of International Excellence “Campus Mare Nostrum”, Universidad de Murcia, 30100 Murcia, Spain; (S.N.-O.); (I.C.); (J.M.L.-N.)
| | - Yousef Khazeai Monfared
- Department of Chemistry, University of Turin, Via P. Giuria 7, 10125 Torino, Italy; (A.R.P.); (A.D.); (Y.K.M.); (A.R.)
| | - Irene Conesa
- Department of Biochemistry and Molecular Biology A, Biology Teaching Unit, Facultad de Veterinaria, Regional Campus of International Excellence “Campus Mare Nostrum”, Universidad de Murcia, 30100 Murcia, Spain; (S.N.-O.); (I.C.); (J.M.L.-N.)
| | - Azam Rezayat
- Department of Chemistry, University of Turin, Via P. Giuria 7, 10125 Torino, Italy; (A.R.P.); (A.D.); (Y.K.M.); (A.R.)
- Department of Chemistry, Faculty of Science, Lorestan University, Khorramabad 6813833946, Iran
| | - José Manuel López-Nicolás
- Department of Biochemistry and Molecular Biology A, Biology Teaching Unit, Facultad de Veterinaria, Regional Campus of International Excellence “Campus Mare Nostrum”, Universidad de Murcia, 30100 Murcia, Spain; (S.N.-O.); (I.C.); (J.M.L.-N.)
| | - Francesco Trotta
- Department of Chemistry, University of Turin, Via P. Giuria 7, 10125 Torino, Italy; (A.R.P.); (A.D.); (Y.K.M.); (A.R.)
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16
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El Kharraf S, Farah A, El Hadrami EM, El‐Guendouz S, Lourenço JP, Rosa Costa AM, Miguel MG. Encapsulation of
Rosmarinus officinalis
essential oil in β‐cyclodextrins. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sara El Kharraf
- Applied Organic Chemistry Laboratory Faculty of Sciences and Technique University Sidi Mohamed Ben Abdellah Imouzzer, Fez Morocco
| | - Abdellah Farah
- Applied Organic Chemistry Laboratory Faculty of Sciences and Technique University Sidi Mohamed Ben Abdellah Imouzzer, Fez Morocco
| | - El Mestafa El Hadrami
- Applied Organic Chemistry Laboratory Faculty of Sciences and Technique University Sidi Mohamed Ben Abdellah Imouzzer, Fez Morocco
| | - Soukaïna El‐Guendouz
- Faculdade de Ciências e Tecnologia Departamento de Química e Farmácia Universidade do Algarve Faro Portugal
| | - João P. Lourenço
- Faculdade de Ciências e Tecnologia Departamento de Química e Farmácia Universidade do Algarve Faro Portugal
- Centro de Química Estrutural Instituto Superior TécnicoUniversidade de Lisboa Lisboa Portugal
| | - Ana M. Rosa Costa
- Faculdade de Ciências e Tecnologia Departamento de Química e Farmácia Universidade do Algarve Faro Portugal
| | - Maria G. Miguel
- Faculdade de Ciências e Tecnologia Departamento de Química e Farmácia Universidade do Algarve Faro Portugal
- Mediterranean Institute for Agriculture, Environment and DevelopmentUniversidade do Algarve Faro Portugal
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17
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Development of an antifungal active packaging containing thymol and an ethylene scavenger. Validation during storage of cherry tomatoes. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100734] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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18
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Li Q, Ren T, Perkins P, Hu X, Wang X. Applications of halloysite nanotubes in food packaging for improving film performance and food preservation. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107876] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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19
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López-Gómez A, Navarro-Martínez A, Martínez-Hernández GB. Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products-A Case Study on Flat Peaches. Foods 2020; 9:foods9121904. [PMID: 33352681 PMCID: PMC7766106 DOI: 10.3390/foods9121904] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/09/2020] [Accepted: 12/16/2020] [Indexed: 11/29/2022] Open
Abstract
Plant essential oils (EOs) have several bioactive properties, highlighting their high antimicrobial and antioxidant capacities. As such, the use of EOs in active packaging has received special attention in the last few years. Nevertheless, the inhibitory effect of EOs on quality-degrading enzymatic systems of plant products during postharvest life has not been deeply studied. The effects of an EO active paper sheet on ethylene biosynthesis and quality (and related quality-degrading enzymes) of flat peach (Prunus persica var. platycarpa) samples were studied during 5 days (continental terrestrial transport) or 26 days (long maritime transport) storage at 2 or 8 °C, both followed by commercialization simulations (4 days at 22 °C). EOs released from active packaging reduced ethylene production by 40–50%, and by up to 70% after commercialization periods. These results were correlated with lower 1-aminocyclopropanecarboxylic acid (ACC) content and ACC-oxidase activity. Physicochemical fruit quality (as indicated by soluble solids content, titratable acidity, color, and firmness) was also better preserved by EO active sheets due to enzymatic inhibition (polygalacturonase and polyphenoloxidase). Furthermore, phenolic compounds (mainly catechin and cyanidin-3 glucoside) and total antioxidant capacity were increased (by up to 30 and 70%, respectively) in EO-packaged samples after 8 °C storage and the subsequent commercialization period. Conclusively, EO active paper sheets controlled ethylene production in flat peaches, maintained fruit quality, and even increased health-promoting bioactive compounds.
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Affiliation(s)
- Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain;
- Biotechnological Processes Technology and Engineering Lab, Campus Muralla del Mar, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Edif I+D+I, 30202 Cartagena, Murcia, Spain
- Correspondence: (A.L.-G.); (G.B.M.-H.); Tel.: +34-968325516 (A.L.-G.)
| | - Alejandra Navarro-Martínez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain;
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain;
- Biotechnological Processes Technology and Engineering Lab, Campus Muralla del Mar, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Edif I+D+I, 30202 Cartagena, Murcia, Spain
- Correspondence: (A.L.-G.); (G.B.M.-H.); Tel.: +34-968325516 (A.L.-G.)
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20
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López–Gómez A, Ros–Chumillas M, Buendía-Moreno L, Martínez–Hernández GB. Active Cardboard Packaging With Encapsulated Essential Oils for Enhancing the Shelf Life of Fruit and Vegetables. Front Nutr 2020; 7:559978. [PMID: 33344489 PMCID: PMC7744629 DOI: 10.3389/fnut.2020.559978] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Accepted: 10/30/2020] [Indexed: 11/13/2022] Open
Abstract
The quality loss of fruit and vegetables should be minimized to reduce food waste during retail. In that sense, sustainable and effective post-harvest techniques/technologies are needed, showing active packaging including encapsulated essential oils a high potential. In that sense, we studied the effect of different sized active packages (including β-cyclodextrin-EOs inclusion complex) on the quality of grapes, nectarines, and lettuces (as models of berry fruit, stone fruit, and leafy vegetables) during storage at 2°C (90-95% relative humidity). The active industrial tray showed the best effect on grapes and lettuce quality, as it reduced rachis dehydration and product weight loss (reduced by ≈50% in grapes after 30 days), reduced berry shatter (reduced by ≈40% in grapes after 30 days), highly maintained the physicochemical quality (soluble solid content, titratable acidity and firmness), and also reduced microbial growth (0.5-1.4 lower log units than non-active industrial tray). For nectarines, the package with the biggest active surface (large tray, 200 × 300 × 90) also showed the best-quality retention compared to smaller packages, showing nectarines within active large tray better microbial quality (0.6-1 lower log units than non-active large tray) and firmness. As expected, flow packaging of nectarines (using active trays) better controlled the product weight loss. In conclusion, active cardboard packages with greater active surface better preserved quality of grapes, nectarines and lettuce, which sensory quality was accepted after more than 30, 25, and 14 days at 2°C, respectively, contrary to non-active samples (~1 week less).
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Affiliation(s)
- Antonio López–Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - María Ros–Chumillas
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Laura Buendía-Moreno
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Ginés Benito Martínez–Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
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21
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Matencio A, Navarro-Orcajada S, García-Carmona F, López-Nicolás JM. Applications of cyclodextrins in food science. A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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22
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Effect of carvacrol in the properties of films based on poly (vinyl alcohol) with different molecular characteristics. Polym Degrad Stab 2020. [DOI: 10.1016/j.polymdegradstab.2020.109282] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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23
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López-Gómez A, Ros-Chumillas M, Buendía-Moreno L, Navarro-Segura L, Martínez-Hernández GB. Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins. Foods 2020; 9:foods9050590. [PMID: 32384627 PMCID: PMC7278779 DOI: 10.3390/foods9050590] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Revised: 04/26/2020] [Accepted: 05/01/2020] [Indexed: 12/02/2022] Open
Abstract
Mandarins are usually sold in bulk and refrigerated in open cardboard boxes with a relatively short shelf-life (12–15 days) due to physiological and pathological disorders (rot, dehydration, internal breakdown, etc.). The influence of a controlled release of essential oils (EOs) from an active packaging (including β-cyclodextrin-EOs inclusion complex) was studied on the mandarin quality stability, comparing different sized cardboard trays and boxes, either non-active or active, at the pilot plant scale (experiment 1; commercialization simulation at room temperature after a previous simulation of short transportation/storage of 5 days at 8 °C). Then, the selected package was further validated at the industrial scale (experiment 2; cold storage at 8 °C up to 21 days). Among package types, the active large box (≈10 kg fruit per box) better maintained the mandarin quality, extending the shelf life from two weeks (non-active large box) to three weeks at room temperature. Particularly, the active large box highly controlled microbial growth (up to two log units), reduced weight losses (by 1.6-fold), reduced acidity, and increased soluble solids (highly appreciated in sensory analyses), while it minimized colour and controlled firmness changes after three weeks. Such trends were also observed during the validation experiment, extending the shelf life (based on sensory quality) from 14 to at least 21 days. In conclusion, the mandarin’s shelf life with this active cardboard box format was extended more than one week at 8 °C.
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Affiliation(s)
- Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain; (M.R.-C.); (L.B.-M.); (L.N.-S.); (G.B.M.-H.)
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Edif I+D+I, Campus Muralla del Mar, 30202 Cartagena, Murcia, Spain
- Correspondence: ; Tel.: +34-968-325516
| | - María Ros-Chumillas
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain; (M.R.-C.); (L.B.-M.); (L.N.-S.); (G.B.M.-H.)
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Edif I+D+I, Campus Muralla del Mar, 30202 Cartagena, Murcia, Spain
| | - Laura Buendía-Moreno
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain; (M.R.-C.); (L.B.-M.); (L.N.-S.); (G.B.M.-H.)
| | - Laura Navarro-Segura
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain; (M.R.-C.); (L.B.-M.); (L.N.-S.); (G.B.M.-H.)
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain; (M.R.-C.); (L.B.-M.); (L.N.-S.); (G.B.M.-H.)
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Edif I+D+I, Campus Muralla del Mar, 30202 Cartagena, Murcia, Spain
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24
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Becerril R, Nerín C, Silva F. Encapsulation Systems for Antimicrobial Food Packaging Components: An Update. Molecules 2020; 25:E1134. [PMID: 32138320 PMCID: PMC7179124 DOI: 10.3390/molecules25051134] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 02/28/2020] [Accepted: 02/29/2020] [Indexed: 11/20/2022] Open
Abstract
Antimicrobially active packaging has emerged as an effective technology to reduce microbial growth in food products increasing both their shelf-life and microbial safety for the consumer while maintaining their quality and sensorial properties. In the last years, a great effort has been made to develop more efficient, long-lasting and eco-friendly antimicrobial materials by improving the performance of the incorporated antimicrobial substances. With this purpose, more effective antimicrobial compounds of natural origin such as bacteriocins, bacteriophages and essential oils have been preferred over synthetic ones and new encapsulation strategies such as emulsions, core-shell nanofibres, cyclodextrins and liposomes among others, have been applied in order to protect these antimicrobials from degradation or volatilization while trying to enable a more controlled release and sustained antimicrobial action. On that account, this article provides an overview of the types of antimicrobials agents used and the most recent trends on the strategies used to encapsulate the antimicrobial agents for their stable inclusion in the packaging materials. Moreover, a thorough discussion regarding the benefits of each encapsulation technology as well as their application in food products is presented.
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Affiliation(s)
- Raquel Becerril
- I3A–Aragón Institute of Engineering Research, University of Zaragoza, Calle María de Luna 3, 50018 Zaragoza, Spain; (R.B.); (C.N.)
| | - Cristina Nerín
- I3A–Aragón Institute of Engineering Research, University of Zaragoza, Calle María de Luna 3, 50018 Zaragoza, Spain; (R.B.); (C.N.)
| | - Filomena Silva
- ARAID–Agencia Aragonesa para la Investigación y el Desarollo, Av. de Ranillas 1-D, planta 2ª, oficina B, 50018 Zaragoza, Spain
- Faculty of Veterinary Medicine, University of Zaragoza, Calle de Miguel Servet 177, 50013 Zaragoza, Spain
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25
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The Incorporation of Carvacrol into Poly (vinyl alcohol) Films Encapsulated in Lecithin Liposomes. Polymers (Basel) 2020; 12:polym12020497. [PMID: 32102448 PMCID: PMC7077722 DOI: 10.3390/polym12020497] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 02/19/2020] [Accepted: 02/22/2020] [Indexed: 11/26/2022] Open
Abstract
Lecithin-encapsulated carvacrol has been incorporated into poly (vinyl alcohol) (PVA) for the purpose of obtaining active films for food packaging application. The influence of molecular weight (Mw) and degree of hydrolysis (DH) of the polymer on its ability to retain carvacrol has been analysed, as well as the changes in the film microstructure, thermal behaviour, and functional properties as packaging material provoked by liposome incorporation into PVA matrices. The films were obtained by casting the PVA aqueous solutions where liposomes were incorporated until reaching 0 (non-loaded liposomes), 5 or 10 g carvacrol per 100 g polymer. The non-acetylated, high Mw polymer provided films with a better mechanical performance, but less CA retention and a more heterogeneous structure. In contrast, partially acetylated, low Mw PVA gave rise to more homogenous films with a higher carvacrol content. Lecithin enhanced the thermal stability of both kinds of PVA, but reduced the crystallinity degree of non-acetylated PVA films, although it did not affect this parameter in acetylated PVA when liposomes contained carvacrol. The mechanical and barrier properties of the films were modified by liposome incorporation in line with the induced changes in crystallinity and microstructure of the films.
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26
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Effects of Irrigation with Desalinated Seawater and Hydroponic System on Tomato Quality. WATER 2020. [DOI: 10.3390/w12020518] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The use of desalinated seawater (DSW) as an alternative to conventional water resources is gradually gaining more interest due to the strong water deficit and increasing pressure on water resources in semi-arid regions. Furthermore, the combination of this alternative irrigation with the hydroponic cultivation system would allow continuous production almost through the whole year and hydroponic-related high crop yield. Nevertheless, the effects of DSW irrigation in hydroponic systems on the product quality need to be firstly studied to avoid product quality losses. In this study, we evaluated the effects on the quality of two tomato cvs. (Ramyle and Racymo) of three different irrigation treatments (T1, DSW; T2, DSW/well water mix; and T3, well water) under hydroponic or traditional cultivation systems. The soluble solid content of samples (highly correlated to dry matter content) grown under hydroponic conditions and T3 irrigation showed the highest values (5.8 °Brix) although such differences (<0.6 °Brix) with T1 might not be sensorially appreciated. Similarly, although T3 samples showed higher acidity than T1 samples, such differences (0.06%) would be not appreciated by the consumer. Tomatoes grown in hydroponic conditions had 1.1–1.2-fold higher firmness than conventional soil conditions showing hydroponic T3 samples had the highest value (21–23 N). Tomato cv. Racymo displayed higher color index (chroma) than cv. Ramyle, registering hydroponic T1 samples the most intense red color correlated with the highest lycopene content of 41.1 mg/kg. T1 irrigation of tomatoes cv. Ramyle did not induce significant changes while differences lower than 10% were observed in the tomato cv. Racymo. The highest total antioxidant capacity, which was highly correlated to the total phenolic content (R2 = 0.80), was found for hydroponic T1 samples with 1637/1243 µmol/kg for the tomato cvs. Ramyle/Racymo. Conclusively, the use of DSW would not compromise the consumer acceptance of tomatoes due to the low (not appreciable) quality differences, with even the total antioxidant capacity of these samples being increased. Furthermore, the mix of DSW with conventional water resources (lower cost) would not compromise the tomato quality.
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