1
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Valorization of Amaranth (Amaranthus cruentus) Grain Extracts for the Development of Alginate-Based Active Films. Molecules 2022; 27:molecules27185798. [PMID: 36144531 PMCID: PMC9505876 DOI: 10.3390/molecules27185798] [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: 07/26/2022] [Revised: 09/02/2022] [Accepted: 09/03/2022] [Indexed: 11/17/2022] Open
Abstract
This research work investigates the development of alginate-based films incorporating phenolic compounds extracted from Amaranthus cruentus grain using different solvents. Alginate, glycerol, and amaranth grain phenolic compounds at various concentrations were used to produce the films. An experimental Central Composite Rotatable Design (CCRD) was used to evaluate the effect of these variables on different film’s properties, i.e., water vapor permeability, hydrophobicity, moisture content, solubility, thermal, mechanical, and optical properties. This study demonstrated that high phenolic compound content and antioxidant capacity were obtained from amaranth grain using ethanol as the extraction solvent. Alginate films incorporating amaranth phenolic compounds were successfully manufactured, and this study can be used to tailor the formulation of alginate films containing amaranth phenolic compounds, depending on their final food application. For example, less flexible but more resistant and water-soluble films can be produced by increasing the alginate concentration, which was confirmed by a Principal Component Analysis (PCA) and Partial Least Squares (PLS) analysis. This study showed that active alginate films with amaranth phenolic compounds can be tailored to be used as food packaging material with potential antioxidant activity.
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2
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Vargas VH, Flôres SH, Mercali GD, Marczak LDF. Effect of OHMIC heating and ultrasound on functional properties of biodegradable gelatin‐based films. POLYM ENG SCI 2022. [DOI: 10.1002/pen.25973] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Victoria Hermes Vargas
- Department of Chemical Engineering Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
| | - Simone Hickmann Flôres
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
| | - Giovana Domeneghini Mercali
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
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3
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Cokgezme OF, Icier F. Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102985] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02768-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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Díaz‐Montes E, Yáñez‐Fernández J, Castro‐Muñoz R. Dextran/chitosan blend film fabrication for bio‐packaging of mushrooms (
Agaricus bisporus
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15489] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Elsa Díaz‐Montes
- Unidad Profesional Interdisciplinaria de Biotecnología Instituto Politécnico Nacional Mexico City Mexico
| | - Jorge Yáñez‐Fernández
- Unidad Profesional Interdisciplinaria de Biotecnología Instituto Politécnico Nacional Mexico City Mexico
| | - Roberto Castro‐Muñoz
- Tecnologico de Monterrey Toluca de Lerdo Mexico
- Faculty of Chemistry, Department of Process Engineering and Chemical Technology Gdansk University of Technology Gdansk Poland
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6
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Almeida L, Figueiredo E, Dias F, Santos F, Fernandes B, Vicente A, Cerqueira M, Silva A, Vale D, Souza B. Antimicrobial properties of chitosan and galactomannan composite coatings and physical properties of films made thereof. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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7
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Zhao L, Kristi N, Ye Z. Atomic force microscopy in food preservation research: New insights to overcome spoilage issues. Food Res Int 2020; 140:110043. [PMID: 33648269 DOI: 10.1016/j.foodres.2020.110043] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 12/14/2020] [Accepted: 12/16/2020] [Indexed: 11/25/2022]
Abstract
A higher level of food safety is required due to the fast-growing human population along with the increased awareness of healthy lifestyles. Currently, a large percentage of food is spoiled during storage and processing due to enzymes and microbial activity, causing huge economic losses to both producers and consumers. Atomic force microscopy (AFM), as a powerful scanning probe microscopy, has been successfully and widely used in food preservation research. This technique allows a non-invasive examination of food products, providing high-resolution images of surface structure and individual polymers as well as the physical properties and adhesion of single molecules. In this paper, detailed applications of AFM in food preservation are reviewed. AFM has been used to provide comprehensive information in food preservation by evaluating the spoilage with its related structure modification. By utilizing AFM imaging and force measurement function, the main mechanisms involved in the loss of food quality and preservation technologies development can be further elucidated. It is also capable of exploring the activities of enzymes and microbes in influencing the quality of food products during storage. AFM provides comprehensive solutions to overcome spoilage issues with its versatile functions and high-throughput outcomes. Further research and development of this novel technique in order to solve integrated problems in food preservation are necessary.
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Affiliation(s)
- Leqian Zhao
- Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400030, People's Republic of China
| | - Natalia Kristi
- Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400030, People's Republic of China
| | - Zhiyi Ye
- Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400030, People's Republic of China.
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8
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Li DD, Tao Y, Shi YN, Han YB, Yang N, Xu XM. Effect of re-acetylation on the acid hydrolysis of chitosan under an induced electric field. Food Chem 2020; 309:125767. [DOI: 10.1016/j.foodchem.2019.125767] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 09/20/2019] [Accepted: 10/21/2019] [Indexed: 01/28/2023]
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9
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Marín-Peñalver D, Alemán A, Gómez-Guillén M, Montero P. Carboxymethyl cellulose films containing nanoliposomes loaded with an angiotensin-converting enzyme inhibitory collagen hydrolysate. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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10
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Iahnke AOES, Vargas CG, Mercali GD, Rios ADO, Rahier H, Flôres SH. Effect of moderate electric field on the properties of gelatin capsule residue-based films. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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11
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Ortiz de Elguea-Culebras G, Bourbon AI, Costa MJ, Muñoz-Tebar N, Carmona M, Molina A, Sánchez-Vioque R, Berruga MI, Vicente AA. Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.054] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Montero P, Mosquera M, Marín-Peñalver D, Alemán A, Martínez-Álvarez Ó, Gómez-Guillén MC. Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.09.024] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Kaczmarek B, Sionkowska A, Skopinska-Wisniewska J. Influence of glycosaminoglycans on the properties of thin films based on chitosan/collagen blends. J Mech Behav Biomed Mater 2018; 80:189-193. [DOI: 10.1016/j.jmbbm.2018.02.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 02/01/2018] [Accepted: 02/05/2018] [Indexed: 11/25/2022]
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14
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Rocha CMR, Genisheva Z, Ferreira-Santos P, Rodrigues R, Vicente AA, Teixeira JA, Pereira RN. Electric field-based technologies for valorization of bioresources. BIORESOURCE TECHNOLOGY 2018; 254:325-339. [PMID: 29395742 DOI: 10.1016/j.biortech.2018.01.068] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 01/11/2018] [Accepted: 01/15/2018] [Indexed: 06/07/2023]
Abstract
This review provides an overview of recent research on electrotechnologies applied to the valorization of bioresources. Following a comprehensive summary of the current status of the application of well-known electric-based processing technologies, such as pulsed electric fields (PEF) and high voltage electrical discharges (HVED), the application of moderate electric fields (MEF) as an extraction or valorization technology will be considered in detail. MEF, known by its improved energy efficiency and claimed electroporation effects (allowing enhanced extraction yields), may also originate high heating rates - ohmic heating (OH) effect - allowing thermal stabilization of waste stream for other added-value applications. MEF is a simple technology that mostly makes use of green solvents (mainly water) and that can be used on functionalization of compounds of biological origin broadening their application range. The substantial increase of MEF-based plants installed in industries worldwide suggests its straightforward application for waste recovery.
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Affiliation(s)
- Cristina M R Rocha
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Zlatina Genisheva
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Pedro Ferreira-Santos
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Rui Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - José A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
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15
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Pereira RC, Carneiro JDDS, Assis OB, Borges SV. Mechanical and structural characterization of whey protein concentrate/montmorillonite/lycopene films. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4978-4986. [PMID: 28402582 DOI: 10.1002/jsfa.8376] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 01/19/2017] [Accepted: 04/08/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The production/characterization of nanocomposites based on whey protein concentrate (WPC) and montmorillonite (MMT) with lycopene as functional substance is presented and their potential use as alternative biomaterials in foodstuff applications is discussed. A full factorial design with varying levels of MMT (0 and 20 g kg-1 ) and lycopene (0, 60 and 120 g kg-1 ) was used. The mechanical properties (tensile and puncture tests), thermal stability, Fourier transform infrared vibrational spectra and film morphology of the resulting materials were evaluated. RESULTS Lycopene and MMT nanoparticles could be successfully included in WPC films using the casting/evaporation method. The films were flexible and homogeneous and a uniform dispersion of the components was achieved. CONCLUSION Inclusion of 20 g kg-1 of MMT in the polymeric matrix improved both mechanical and thermal properties. Lycopene at the tested concentrations, besides its red coloring ability, did not promote any detectable interference in the structural or physical properties. These findings are important in devising applications and open a new perspective on the use of these materials in bioactive packaging processing. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Rafaela C Pereira
- Department of Food Science, Federal University of Lavras, Lavras, (MG), Brazil
| | | | | | - Soraia V Borges
- Department of Food Science, Federal University of Lavras, Lavras, (MG), Brazil
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16
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Coelho CC, Cerqueira MA, Pereira RN, Pastrana LM, Freitas-Silva O, Vicente AA, Cabral LM, Teixeira JA. Effect of moderate electric fields in the properties of starch and chitosan films reinforced with microcrystalline cellulose. Carbohydr Polym 2017; 174:1181-1191. [DOI: 10.1016/j.carbpol.2017.07.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/20/2017] [Accepted: 07/03/2017] [Indexed: 01/06/2023]
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17
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de Morais Lima M, Carneiro LC, Bianchini D, Dias ARG, Zavareze EDR, Prentice C, Moreira ADS. Structural, Thermal, Physical, Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum. J Food Sci 2017; 82:698-705. [DOI: 10.1111/1750-3841.13653] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 01/06/2017] [Accepted: 01/11/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Maria de Morais Lima
- Dept. of Agroindustrial Science and Technology; College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas; Pelotas - RS Brazil
| | - Lucia Cesar Carneiro
- Dept. of Agroindustrial Science and Technology; College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas; Pelotas - RS Brazil
| | - Daniela Bianchini
- Center of Chemical Sciences; Pharmaceutical and Food - Federal Univ. of Pelotas; Pelotas-RS Brazil
| | - Alvaro Renato Guerra Dias
- Dept. of Agroindustrial Science and Technology; College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas; Pelotas - RS Brazil
| | - Elessandra da Rosa Zavareze
- Dept. of Agroindustrial Science and Technology; College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas; Pelotas - RS Brazil
| | - Carlos Prentice
- School of Chemistry and Food; Federal Univ. of Rio Grande - FURG; Rio Grande - RS Brazil
| | - Angelita da Silveira Moreira
- Dept. of Agroindustrial Science and Technology; College of Agronomy Eliseu Maciel - Federal Univ. of Pelotas; Pelotas - RS Brazil
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18
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de Morais Lima M, Bianchini D, Guerra Dias A, da Rosa Zavareze E, Prentice C, da Silveira Moreira A. Biodegradable films based on chitosan, xanthan gum, and fish protein hydrolysate. J Appl Polym Sci 2017. [DOI: 10.1002/app.44899] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Maria de Morais Lima
- Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel; Universidade Federal de Pelotas; Pelotas RS Brazil
| | - Daniela Bianchini
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos; Universidade Federal de Pelotas; Pelotas RS Brazil
| | - Alvaro Guerra Dias
- Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel; Universidade Federal de Pelotas; Pelotas RS Brazil
| | - Elessandra da Rosa Zavareze
- Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel; Universidade Federal de Pelotas; Pelotas RS Brazil
| | - Carlos Prentice
- Escola de Química e Alimentos; Universidade Federal de Rio Grande; Rio Grande RS Brazil
| | - Angelita da Silveira Moreira
- Departamento de Ciência e Tecnologia Agroindustrial, Faculdade de Agronomia Eliseu Maciel; Universidade Federal de Pelotas; Pelotas RS Brazil
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19
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Pal AK, Katiyar V. Nanoamphiphilic Chitosan Dispersed Poly(lactic acid) Bionanocomposite Films with Improved Thermal, Mechanical, and Gas Barrier Properties. Biomacromolecules 2016; 17:2603-18. [DOI: 10.1021/acs.biomac.6b00619] [Citation(s) in RCA: 83] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Akhilesh Kumar Pal
- Department
of Chemical Engineering, Indian Institute of Technology Guwahati, Assam, India
| | - Vimal Katiyar
- Department
of Chemical Engineering, Indian Institute of Technology Guwahati, Assam, India
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20
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Pereira RC, Carneiro J, Borges SV, Assis OBG, Alvarenga GL. Preparation and Characterization of Nanocomposites from Whey Protein Concentrate Activated with Lycopene. J Food Sci 2016; 81:E637-42. [DOI: 10.1111/1750-3841.13234] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2015] [Accepted: 12/29/2015] [Indexed: 11/27/2022]
Affiliation(s)
| | - João Carneiro
- Dept. of Food ScienceFederal Univ. of Lavras Lavras (MG) Brazil
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21
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Development of potato starch based active packaging films loaded with antioxidants and its effect on shelf life of beef. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1859-3] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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23
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Effect of an Edible Nanomultilayer Coating by Electrostatic Self-Assembly on the Shelf Life of Fresh-Cut Mangoes. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1436-1] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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24
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On the use of different hydrocolloids as electrospun adhesive interlayers to enhance the barrier properties of polyhydroxyalkanoates of interest in fully renewable food packaging concepts. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.12.023] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Influence of Homogenization Conditions on Physical Properties and Antioxidant Activity of Fully Biodegradable Pea Protein–Alpha-Tocopherol Films. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1372-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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26
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Ultrasound-Assisted Chitosan–Surfactant Nanostructure Assemblies: Towards Maintaining Postharvest Quality of Tomatoes. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1173-x] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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27
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Transport mechanism of macromolecules on hydrophilic bio-polymeric matrices – Diffusion of protein-based compounds from chitosan films. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.12.038] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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Elsabee MZ, Abdou ES. Chitosan based edible films and coatings: A review. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2013; 33:1819-41. [DOI: 10.1016/j.msec.2013.01.010] [Citation(s) in RCA: 723] [Impact Index Per Article: 65.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2012] [Revised: 12/11/2012] [Accepted: 01/09/2013] [Indexed: 11/16/2022]
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29
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Rubilar JF, Cruz RM, Silva HD, Vicente AA, Khmelinskii I, Vieira MC. Physico-mechanical properties of chitosan films with carvacrol and grape seed extract. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.07.009] [Citation(s) in RCA: 220] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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30
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Porras-Parral G, Miri T, Bakalis S, Fryer P. The effect of electrical processing on mass transfer in beetroot and model gels. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.04.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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31
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Jumde AB, Umekar MJ, Kotagale NR. Complexation using direct current: novel batch method for drug–resinate preparation. Drug Dev Ind Pharm 2012; 39:978-84. [DOI: 10.3109/03639045.2012.692375] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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32
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de S. Medeiros BG, Pinheiro AC, Carneiro-da-Cunha MG, Vicente AA. Development and characterization of a nanomultilayer coating of pectin and chitosan – Evaluation of its gas barrier properties and application on ‘Tommy Atkins’ mangoes. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.12.021] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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33
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Jiménez A, Fabra MJ, Talens P, Chiralt A. Influence of hydroxypropylmethylcellulose addition and homogenization conditions on properties and ageing of corn starch based films. Carbohydr Polym 2012; 89:676-86. [DOI: 10.1016/j.carbpol.2012.03.075] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2011] [Revised: 03/20/2012] [Accepted: 03/25/2012] [Indexed: 10/28/2022]
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34
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Jiménez A, Fabra MJ, Talens P, Chiralt A. Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.06.009] [Citation(s) in RCA: 122] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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35
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Bourbon AI, Pinheiro AC, Cerqueira MA, Rocha CM, Avides MC, Quintas MA, Vicente AA. Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.03.024] [Citation(s) in RCA: 118] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Mura S, Corrias F, Stara G, Piccinini M, Secchi N, Marongiu D, Innocenzi P, Irudayaraj J, Greppi GF. Innovative Composite Films of Chitosan, Methylcellulose, and Nanoparticles. J Food Sci 2011; 76:N54-60. [DOI: 10.1111/j.1750-3841.2011.02295.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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Abstract
Edible films based on whey protein isolate and sodium caseinate were prepared by uniform design method. Glycerol has been incorporated into the edible films as a plasticizer. For all types of films, the influences of components and forming temperature on film properties, such as mechanical properties, water solubility, optical properties, gas and water vapor permeability were investigated. The results suggested that glycerol was the most important factor influencing all the properties of edible composite protein films. However, both increases of sodium caseinate concentration and glycerol content contributed to decrease the barrier properties of gas and water vapor. Among the films studied, group D (prepared with 5% whey protein isolate, 2% sodium caseinate, 50% glycerol at the temperature of 50 °C) showed moderate mechanical properties, optical properties, water solubility and maximum barrier properties of gas and water vapor, with tensile strength=5.85MPa, elongation=101.20%, transparency=91.4%, gas permeability rate=49.92cm3m-2d-10.1MPa-1and water vapor permeability of 0.128×10-11g m-1s-1Pa-1, 0.260×10-11g m-1s-1Pa-1, 0.513×10-11g m-1s-1Pa-1, 1.252×10-11g m-1s-1Pa-1at the RH gradient of 10-40%, 10-50%, 10-60%, 10-70%, respectively.
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Souza BWS, Cerqueira MA, Ruiz HA, Martins JT, Casariego A, Teixeira JA, Vicente AA. Effect of chitosan-based coatings on the shelf life of salmon (Salmo salar). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:11456-11462. [PMID: 20936790 DOI: 10.1021/jf102366k] [Citation(s) in RCA: 102] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
This study aimed at determining the effect of chitosan coating on shelf life extension of salmon ( Salmo salar ) fillets. The success of edible coatings depends highly on their effective wetting capacity of the surfaces on which they are applied. In this context in a first stage the surface properties of salmon fillets and the wetting capacity of the coatings on fish were evaluated. In terms of wettability there were no significant differences (p > 0.05) between the solutions presenting higher values (solutions 1-4); therefore, solution 1 with a spreading coefficient (Ws) of -4.73 mN m(-1), was chosen to be subsequently analyzed and applied on fish fillets. For shelf life analyses the fillets were coated and stored at 0 °C for 18 days. The control and coated fish samples were analyzed periodically for total aerobic plate count (TPC), pH, total volatile base nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), and ATP breakdown products (K value). The results showed that fish samples coated with chitosan presented a significant reduction (p < 0.05) for pH and K value after 6 days and for TVB, TMA, and TBA values after 9 days of storage, when compared to control samples. In terms of microbial growth, a slower increase in TPC was observed for the coated fish, indicating that chitosan-based coatings were effective in extending for an additional 3 days the shelf life of the salmon. These results demonstrate that chitosan-based coatings may be an alternative for extending the shelf life of salmon fillets during storage at 0 °C.
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Affiliation(s)
- Bartolomeu W S Souza
- IBB - Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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Souza BWS, Cerqueira MA, Teixeira JA, Vicente AA. The Use of Electric Fields for Edible Coatings and Films Development and Production: A Review. FOOD ENGINEERING REVIEWS 2010. [DOI: 10.1007/s12393-010-9029-x] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Pereira RN, Souza BWS, Cerqueira MA, Teixeira JA, Vicente AA. Effects of electric fields on protein unfolding and aggregation: influence on edible films formation. Biomacromolecules 2010; 11:2912-8. [PMID: 20873858 DOI: 10.1021/bm100681a] [Citation(s) in RCA: 106] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Electric fields application is receiving increased attention because of its uniform heating of liquids. The mechanisms of unfolding and aggregation of whey proteins during ohmic heating may influence properties of edible films made thereof. The aim of this work was to evaluate the effects of ohmic heating on physical and structural properties of whey protein edible films and compare them with those obtained by conventional heating. The results showed that ohmic heating determined less aggregation and lower concentration of free sulphydryls in film-forming solutions. Ohmic films were thinner, less permeable to water vapor and presented nearly the same mechanical properties of conventional films. Ohmic heating induced protein conformational changes by increasing the contents of β-sheet structures in the film network. This work emphasized the effects of ohmic heating in unfolding and aggregation mechanisms of whey proteins during heat denaturation, which determined the production of protein edible films with distinctive properties.
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Affiliation(s)
- Ricardo N Pereira
- IBB-Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, Universidade do Minho Campus de Gualtar, 4700-035 Braga, Portugal
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Souza B, Cerqueira M, Martins J, Casariego A, Teixeira J, Vicente A. Influence of electric fields on the structure of chitosan edible coatings. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.10.011] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Wu H, Wang D, Shi J, Xue S, Gao M. Effect of the complex of zincII and ceriumIV with chitosan on the preservation quality and degradation of organophosphorus pesticides in Chinese jujube (Zizyphus jujuba Mill. cv. Dongzao). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:5757-5762. [PMID: 20380415 DOI: 10.1021/jf100537k] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The effects of a novel complex of zinc(II) and cerium(IV) with chitosan film-forming material on the preservation quality of Chinese jujube fruits (Zizyphus jujuba Mill. cv. Dongzao) and degradation of organophosphorus pesticides in the fruits during the room temperature storage were investigated. The results showed that after 18 days of storage, the weight loss, respiratory intensity, and polyphenol oxidase (PPO) activity of fruits treated with the complex were 11.72, 31.51, and 7.07% lower than the control. Furthermore, total soluble solids, ascorbic acid, and polyphenol contents were 15.45, 14.55, and 13.93% higher than the control. The degradation rates of chlorpyrifos and parathion were increased to 97.31 and 92.70% for the complex treatment, which were 30.18 and 17.02% higher than the control, respectively. Therefore, the complex can be applied for preserving Chinese jujube fruits to expand their shelf life and decrease residues of organophosphorus pesticides on the fruits.
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Affiliation(s)
- Hao Wu
- Laboratory of Food Chemistry and Nutrition, College of Food Science and Technology, Ocean University of China, Qingdao, Shandong, People's Republic of China
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Carneiro-da-Cunha MG, Cerqueira MA, Souza BW, Souza MP, Teixeira JA, Vicente AA. Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.05.020] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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