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Yang J, Punia Bangar S, Rizwan Khan M, Hammouda GA, Alam P, Zhang W. Biopolymer-based packaging films/edible coatings functionalized with ε-polylysine: New options for food preservation. Food Res Int 2024; 187:114390. [PMID: 38763652 DOI: 10.1016/j.foodres.2024.114390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 03/27/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
In light of the commendable advantages inherent in natural polymers such as biocompatibility, biodegradability, and cost-effectiveness, researchers are actively engaged in the development of biopolymer-based biodegradable food packaging films (BFPF). However, a notable limitation is that most biopolymers lack intrinsic antimicrobial activity, thereby restricting their efficacy in food preservation. To address this challenge, various active substances with antibacterial properties have been explored as additives to BFPF. Among these, ε-polylysine has garnered significant attention in BFPF applications owing to its outstanding antibacterial properties. This study provides a brief overview of the synthesis method and chemical properties of ε-polylysine, and comprehensively examines its impact as an additive on the properties of BFPF derived from diverse biopolymers, including polysaccharides, proteins, aliphatic polyesters, etc. Furthermore, the practical applications of various BFPF functionalized with ε-polylysine in different food preservation scenarios are summarized. The findings underscore that ε-polylysine, functioning as an antibacterial agent, not only directly enhances the antimicrobial activity of BFPF but also serves as a cross-linking agent, interacting with biopolymer molecules to influence the physical and mechanical properties of BFPF, thereby enhancing their efficacy in food preservation.
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Affiliation(s)
- Jun Yang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Gehan A Hammouda
- Department of Chemistry, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, 11942, Saudi Arabia
| | - Pravej Alam
- Department of Biology, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, 11942, Saudi Arabia
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
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2
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Zhou X, Guo X, Chai Y, Li X, Chen L, Feng X. Superabsorbent whey protein isolates/chitosan-based antibacterial aerogels: Preparation, characterization and application in chicken meat preservation. Int J Biol Macromol 2024; 259:128961. [PMID: 38154705 DOI: 10.1016/j.ijbiomac.2023.128961] [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: 09/21/2023] [Revised: 11/23/2023] [Accepted: 12/20/2023] [Indexed: 12/30/2023]
Abstract
Traditional absorbent pads are composed of hard-to-degrade polyethylene film and non-woven bottom layer, which have the characteristic of low absorption rate, without antibacterial effect. The objective of this study is to fabricate a novel superabsorbent and antibacterial aerogel, which consists of whey protein isolate (WPI) and chitosan (CS). The citric acid (CA) and ε-polylysine hydrochloride (ε-PLH) are incorporated into WPI/CS-based aerogel as cross-linking and antibacterial agent, respectively. The application in meat preservation as an absorbent pad is investigated. Results of water absorption, water vapor absorption and stress-strain show that aerogel comprised of 6 % WPI, 1.2 % CS, 2.0 % CA, and 2.0 % ε-PLH have the best water absorption capacity and stress. The density of WPI/CS/CA/ε-PLH aerogel is 82.7 ± 6.4 mg/cm3, and has a uniform and polyporous microstructure, resulting in superabsorbent capacity. Antibacterial rate of WPI/CS/CA/ε-PLH aerogel against Staphylococcus aureus, Escherichia coli, Salmonella and Listeria monocytogenes reach around 80 %. The WPI/CS/CA/ε-PLH aerogel significantly reduces increased velocity of b⁎, pH, total volatile base nitrogen, and total viable counts and decreased velocity of L⁎ and b⁎ of chicken meat (P < 0.05). Results indicate WPI/CS/CA/ε-PLH aerogel effectively extends shelf-life of chicken meat to 7 days, and could be used as an absorbent pad in meat preservation.
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Affiliation(s)
- Xi Zhou
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xiao Guo
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Yuwei Chai
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xiang Li
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
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3
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Siddiqui SA, Sundarsingh A, Bahmid NA, Nirmal N, Denayer JFM, Karimi K. A critical review on biodegradable food packaging for meat: Materials, sustainability, regulations, and perspectives in the EU. Compr Rev Food Sci Food Saf 2023; 22:4147-4185. [PMID: 37350102 DOI: 10.1111/1541-4337.13202] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 05/22/2023] [Accepted: 06/04/2023] [Indexed: 06/24/2023]
Abstract
The development of biodegradable packaging is a challenge, as conventional plastics have many advantages in terms of high flexibility, transparency, low cost, strong mechanical characteristics, and high resistance to heat compared with most biodegradable plastics. The quality of biodegradable materials and the research needed for their improvement for meat packaging were critically evaluated in this study. In terms of sustainability, biodegradable packagings are more sustainable than conventional plastics; however, most of them contain unsustainable chemical additives. Cellulose showed a high potential for meat preservation due to high moisture control. Polyhydroxyalkanoates and polylactic acid (PLA) are renewable materials that have been recently introduced to the market, but their application in meat products is still limited. To be classified as an edible film, the mechanical properties and acceptable control over gas and moisture exchange need to be improved. PLA and cellulose-based films possess the advantage of protection against oxygen and water permeation; however, the addition of functional substances plays an important role in their effects on the foods. Furthermore, the use of packaging materials is increasing due to consumer demand for natural high-quality food packaging that serves functions such as extended shelf-life and contamination protection. To support the importance moving toward biodegradable packaging for meat, this review presented novel perspectives regarding ecological impacts, commercial status, and consumer perspectives. Those aspects are then evaluated with the specific consideration of regulations and perspective in the European Union (EU) for employing renewable and ecological meat packaging materials. This review also helps to highlight the situation regarding biodegradable food packaging for meat in the EU specifically.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Department for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | | | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Yogyakarta, Indonesia
| | - Nilesh Nirmal
- Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom, Thailand
| | - Joeri F M Denayer
- Department of Chemical Engineering, Vrije Universiteit Brussel, Brussels, Belgium
| | - Keikhosro Karimi
- Department of Chemical Engineering, Vrije Universiteit Brussel, Brussels, Belgium
- Department of Chemical Engineering, Isfahan University of Technology, Isfahan, Iran
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4
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Zhang W, Gao P, Jiang Q, Xia W. Green fabrication of lignin nanoparticles/chitosan films for refrigerated fish preservation application. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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5
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Lopes PMP, Moldovan D, Fechete R, Prodan D, Pop CR, Rotar AM, Popescu V. Swelling and Antimicrobial Activity Characterization of a GO-Reinforced Gelatin-Whey Hydrogel. Gels 2022; 9:18. [PMID: 36661786 PMCID: PMC9857670 DOI: 10.3390/gels9010018] [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: 11/24/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Whey-based hydrogel samples with increasing concentrations of graphene oxide (GO) were studied, against a control sample (M), for swelling behavior in light of nuclear magnetic resonance (NMR) and mathematical models of the diffusion process and for antibacterial activity. Graphene oxide (GO) is an optimal filler for whey-based hydrogels, giving them improved mechanical and swelling properties at low concentrations. Crosslinking induces a certain stiffness of the hydrogels, which is why only the first part of the swelling process (<60%) follows the first-order model, while during the whole time interval, the swelling process follows the second-order diffusion model. The NMR relaxometry results are consistent with the swelling behavior of GO-reinforced whey−gelatin composite hydrogels, showing that higher GO concentrations induce a higher degree of cross-linking and, therefore, lower swelling capacity. Only hydrogel samples with higher GO concentrations demonstrated antibacterial activity.
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Affiliation(s)
- Pompilia Mioara Purcea Lopes
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
| | - Dumitriţa Moldovan
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
| | - Radu Fechete
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
| | - Doina Prodan
- Composite Materials Department, Chemistry Research Institute “Raluca Ripan”, “Babes-Bolyai” University, 30 Fantanele Str., 400294 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 64 Calea Floresti Str., 400509 Cluj-Napoca, Romania
| | - Ancuța M. Rotar
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 64 Calea Floresti Str., 400509 Cluj-Napoca, Romania
| | - Violeta Popescu
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
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6
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Gagliarini N, Figoli CB, Piermaria J, Bosch A, Abraham AG. Unraveling molecular interactions in whey protein-kefiran composite films to understand their physicochemical and mechanical properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Sun X, Zhao Q, Yuan Q, Gao C, Ge Q, Li C, Liu X, Ma T. Thermosonication combined with ε-polylysine (TSε): A novel technology to control the microbial population and significantly improve the overall quality attributes of orange juice. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109200] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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8
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Preparation and characterization of the protein edible film extracted from the migratory locust (Locusta migratoria). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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9
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Garavand F, Jafarzadeh S, Cacciotti I, Vahedikia N, Sarlak Z, Tarhan Ö, Yousefi S, Rouhi M, Castro-Muñoz R, Jafari SM. Different strategies to reinforce the milk protein-based packaging composites. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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10
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Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview. COATINGS 2021. [DOI: 10.3390/coatings11091056] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The recent surge in environmental awareness and consumer demand for stable, healthy, and safe foods has led the packaging and food sectors to focus on developing edible packaging materials to reduce waste. Edible films and coatings as a modern sustainable packaging solution offer significant potential to serve as a functional barrier between the food and environment ensuring food safety and quality. Whey protein is one of the most promising edible biopolymers in the food packaging industry that has recently gained much attention for its abundant nature, safety, and biodegradability and as an ecofriendly alternative of synthetic polymers. Whey protein isolate and whey protein concentrate are the two major forms of whey protein involved in the formation of edible films and coatings. An edible whey film is a dry, highly interacting polymer network with a three-dimensional gel-type structure. Films/coatings made from whey proteins are colorless, odorless, flexible, and transparent with outstanding mechanical and barrier properties compared with polysaccharide and other-protein polymers. They have high water vapor permeability, low tensile strength, and excellent oxygen permeability compared with other protein films. Whey protein-based films/coatings have been successfully demonstrated in certain foods as vehicles of active ingredients (antimicrobials, antioxidants, probiotics, etc.), without considerably altering the desired properties of packaging films that adds value for subsequent industrial applications. This review provides an overview of the recent advances on the formation and processing technologies of whey protein-based edible films/coatings, the incorporation of additives/active ingredients for improvement, their technological properties, and potential applications in food packaging.
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11
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Jia R, Ge S, Ren S, Luo Y, Xiu L, Sanabil, Liu H, Cai D. Antibacterial mechanism of adzuki bean seed coat polyphenols and their potential application in preservation of fresh raw beef. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15292] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Rui Jia
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering laboratory for Wheat and Corn Deep Processing Changchun China
| | - Sitong Ge
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering laboratory for Wheat and Corn Deep Processing Changchun China
| | - Shida Ren
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering laboratory for Wheat and Corn Deep Processing Changchun China
| | - Yanfei Luo
- ChangChun Customs District P.R.CHINA Changchun China
| | - Lin Xiu
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering laboratory for Wheat and Corn Deep Processing Changchun China
| | - Sanabil
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering laboratory for Wheat and Corn Deep Processing Changchun China
- University of Central Punjab Lahore Pakistan
| | - Huimin Liu
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering laboratory for Wheat and Corn Deep Processing Changchun China
| | - Dan Cai
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering laboratory for Wheat and Corn Deep Processing Changchun China
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12
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Sani MA, Azizi-Lalabadi M, Tavassoli M, Mohammadi K, McClements DJ. Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:1331. [PMID: 34070054 PMCID: PMC8158105 DOI: 10.3390/nano11051331] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 02/06/2023]
Abstract
Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety. Active packaging materials contain components that enhance their functionality, such as antimicrobials, antioxidants, light blockers, or oxygen barriers. Smart packaging materials contain sensing components that provide an indication of changes in food attributes, such as alterations in their quality, maturity, or safety. For instance, a smart sensor may give a measurable color change in response to a deterioration in food quality. This article reviews recent advances in the development of active and smart biodegradable packaging materials in the food industry. Moreover, studies on the application of these packaging materials to monitor the freshness and safety of food products are reviewed, including dairy, meat, fish, fruit and vegetable products. Finally, the potential challenges associated with the application of these eco-friendly packaging materials in the food industry are discussed, as well as potential future directions.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Food Safety and Hygiene Division, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran;
| | - Milad Tavassoli
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran;
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
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13
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Daniloski D, Petkoska AT, Lee NA, Bekhit AED, Carne A, Vaskoska R, Vasiljevic T. Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.024] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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14
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Álvarez-Castillo E, Felix M, Bengoechea C, Guerrero A. Proteins from Agri-Food Industrial Biowastes or Co-Products and Their Applications as Green Materials. Foods 2021; 10:981. [PMID: 33947093 PMCID: PMC8145534 DOI: 10.3390/foods10050981] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/21/2021] [Accepted: 04/26/2021] [Indexed: 02/06/2023] Open
Abstract
A great amount of biowastes, comprising byproducts and biomass wastes, is originated yearly from the agri-food industry. These biowastes are commonly rich in proteins and polysaccharides and are mainly discarded or used for animal feeding. As regulations aim to shift from a fossil-based to a bio-based circular economy model, biowastes are also being employed for producing bio-based materials. This may involve their use in high-value applications and therefore a remarkable revalorization of those resources. The present review summarizes the main sources of protein from biowastes and co-products of the agri-food industry (i.e., wheat gluten, potato, zein, soy, rapeseed, sunflower, protein, casein, whey, blood, gelatin, collagen, keratin, and algae protein concentrates), assessing the bioplastic application (i.e., food packaging and coating, controlled release of active agents, absorbent and superabsorbent materials, agriculture, and scaffolds) for which they have been more extensively produced. The most common wet and dry processes to produce protein-based materials are also described (i.e., compression molding, injection molding, extrusion, 3D-printing, casting, and electrospinning), as well as the main characterization techniques (i.e., mechanical and rheological properties, tensile strength tests, rheological tests, thermal characterization, and optical properties). In this sense, the strategy of producing materials from biowastes to be used in agricultural applications, which converge with the zero-waste approach, seems to be remarkably attractive from a sustainability prospect (including environmental, economic, and social angles). This approach allows envisioning a reduction of some of the impacts along the product life cycle, contributing to tackling the transition toward a circular economy.
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Affiliation(s)
| | | | - Carlos Bengoechea
- Departamento de Ingeniería Química, Escuela Politécnica Superior, 41011 Sevilla, Spain; (E.Á.-C.); (M.F.); (A.G.)
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15
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ɛ-polylysine coating with stinging nettle extract for fresh beef preservation. Meat Sci 2021; 176:108474. [PMID: 33640645 DOI: 10.1016/j.meatsci.2021.108474] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 02/08/2021] [Accepted: 02/18/2021] [Indexed: 12/30/2022]
Abstract
Combination effects of ɛ-polylysine coating (0.5 and 1%) and stinging nettle extract (3, 6 and 9%) on quality properties and shelf life of beef meat (2 × 2 × 2 cm) was evaluated at 4 °C for 12 days. The results indicated that ɛ-polylysine (ε-PL) coating with stinging nettle extract (SNE) had no significant effects on ash, fat, protein and moisture content among packaged beef samples in polyethylene bags (in atmosphere condition). At the end of storage, beef samples coated with 1% ε-PL and 9% SNE had significantly lower TBARS and TVB-N values compared to those found in control. Furthermore, 1% ε-PL coating with SNE 9% showed the highest inhibitory effects against molds and yeast, total viable counts (TVC) and coliforms during storage. However, sensory evaluation showed that samples coated with 1% ε-PL and 6% SNE had the highest scores for overall acceptability compared to the other groups. Based on the obtained results, ε-PL coating with SNE could be effectively used for extending the beef meat shelf life without negative effects on sensory attributes.
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16
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Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6653190] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Meat industries are constantly facing new waves of changes in the consumer’s nutritional trends, food safety, and quality requirements and legislations leading to an increase in interest for meat biopreservation to respond to all of these modern socioeconomic demands. Hence, to replace synthetic and/or expensive additives, new technologies in preserving meat products from microbial contamination have been established. In this context, organic acids and their salts have been considered as the most popular examples of preservatives that offer several advantages to be applied in meat industry. Here, characteristics of organic acids/salts commonly used in meat preservation were described based on the published literature. Moreover, after outlining the challenges and advantages of their use in meat industry, their current applications as meat preservatives on various meat type matrices such as beef, pork, sheep, and poultry were quite exposed based on previous and recent research works. Then, different application types were highlighted. Besides, some potent synergistic approaches based on several combinations of organic acids/salts with different existing preservative techniques are reported with an emphasised discussion of their application as possible solution tools to mainly overcome some problems linked to organic acids/salts when used solely, thus contributing to ensure the overall safety and improve the quality of meats. Finally, despite their usefulness in meat preservation, organic acids/salts may possess detrimental traits. In this context, a detailed discussion on their limits of use in meat products was provided in the last section of this paper.
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17
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Feng H, Lan W, Sun X, Xie J. Effects of slightly acidic electrolyzed water pretreatment combined with biopreservatives on the shelf life of refrigerated obscure pufferfish (Takifugu obscurus). J Food Sci 2021; 86:484-494. [PMID: 33449364 DOI: 10.1111/1750-3841.15596] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 12/05/2020] [Accepted: 12/17/2020] [Indexed: 01/06/2023]
Abstract
This study assessed the effects of ε-polylysine hydrochloride (ε-PLH) and rosemary extract (RE) combined with slightly acidic electrolyzed water (SAEW) on the shelf life of obscure pufferfish (Takifugu obscurus) during refrigerated storage at (4 ± 1 °C). The samples were first dipped in SAEW and then treated with sterilized water (CK) and other solutions (0.2% RE [RE], 0.3% ε-PLH [PLH], and 0.2% RE + 0.3% ε-PLH [RE+PLH], respectively). Afterwards, microbiological, physicochemical, water migration, and sensory attributes were periodically assessed. The results showed that compared with CK and RE groups, ε-PLH treatment could effectively inhibit microbial growth and delay the increase in total volatile base nitrogen (TVB-N). In addition, microbial indexes, TVB-N, thiobarbituric acid, and metmyoglobin value in the samples treated with RE+ε-PLH were lower than those with ε-PLH or RE alone during storage. Meanwhile, samples treated with RE+ε-PLH exhibited the best sensory properties and no effect on color parameters. Based on the results of microbiological analysis, the shelf life of obscure pufferfish treated with RE+ε-PLH was 14 days during refrigerated storage at (4 ± 1 °C). PRACTICAL APPLICATION: In our study, the combined application of ε-PLH, RE, and SAEW was effective to extend the shelf life of obscure pufferfish. Based on the results of total viable counts, the RE+PLH group had a shelf life of approximately 14 days. Accordingly, bio-preservatives combined with SAEW technology have a broad application potential in the storage of obscure pufferfish.
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Affiliation(s)
- Haojie Feng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Xiaohong Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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18
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Khah MD, Ghanbarzadeh B, Roufegarinejad Nezhad L, Ostadrahimi A. Effects of virgin olive oil and grape seed oil on physicochemical and antimicrobial properties of pectin-gelatin blend emulsified films. Int J Biol Macromol 2021; 171:262-274. [PMID: 33421466 DOI: 10.1016/j.ijbiomac.2021.01.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 12/19/2020] [Accepted: 01/04/2021] [Indexed: 10/22/2022]
Abstract
The active emulsified blend films based on gelatin-pectin (5% w/w) containing virgin olive oil (VOO) (0.1-0.3 g/g biopolymer) and grape seed oil (GSO) (0.1-0.3 g/g biopolymer) were prepared by casting method. GSO showed slightly more decreasing effect than VOO on ultimate tensile strength (UTS) and strain at break (SAB) of blend films however; VOO had more reducing effect than GSO on the water vapor permeability (WVP). The scanning electron microscopy (SEM) images showed that incorporating 0.3 g GSO and VOO oils had not considerable effect on the morphology of the emulsified films. Atomic force microscopy (AFM) topography images indicated that adding of oils considerably could increase roughness of emulsified film. Fourier transforms infrared (FTIR) revealed that no new chemical bond formed by adding oils into biopolymer matrix. The minimum inhibitory concentration (MIC) of VOO, GSO and Savory essential oil (SEO) against four important spoilage bacteria showed that GSO had higher antibacterial effect than VOO however; both showed very lower antimicrobial effect than SEO. All active films showed lower inhibitory zone for S. aureus than S. typhimurium and P. fluorescence. The chicken breast fillets wrapped in the films containing VOO-GSO-SEO (0.15-0.15-0.02 g/g polymer) showed considerably lower total viable count (TVC), Pseudomonas spp., Enterobacteriaceae, E. coli 157:H7 and S. typhimurium count than the control one during 12 days storage. Also, it caused significant decrease in peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) of fillet samples.
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Affiliation(s)
- Mehran Dolat Khah
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, Nicosia, Cyprus, Mersin 10, Turkey.
| | | | - Alireza Ostadrahimi
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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Water sorption thermodynamic behavior of whey protein isolate/ polyvinyl alcohol blends for food packaging. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105710] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Tyuftin AA, Wang L, Auty MA, Kerry JP. Development and Assessment of Duplex and Triplex Laminated Edible Films Using Whey Protein Isolate, Gelatin and Sodium Alginate. Int J Mol Sci 2020; 21:E2486. [PMID: 32260095 PMCID: PMC7178003 DOI: 10.3390/ijms21072486] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 03/30/2020] [Accepted: 03/31/2020] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to assess the ability of producing laminated edible films manufactured using the following proteins; gelatin (G), whey protein isolate (WPI) and polysaccharide sodium alginate (SA), and to evaluate their physical properties. Additionally, films' preparation employing these ingredients was optimized through the addition of corn oil (O). Overall, 8-types of laminated films (G-SA, G-WPI, SA-WPI, SA-G-WPI, GO-SAO, GO-WPIO, SAO-WPIO and SAO-GO-WPIO) were developed in this study. The properties of the prepared films were characterized through the measurement of tensile strength (TS), elongation at break point (EB), puncture resistance (PR), tear strength (TT), water vapour permeability (WVP) and oxygen permeability (OP). The microstructure of cross-sections of laminated films was investigated by scanning electron microscopy (SEM). Mechanical properties of films were dramatically enhanced through the addition of film layers. GO-SAO laminate showed the best barrier properties to water vapour (22.6 ± 4.04 g mm/kPa d m2) and oxygen (18.2 ± 8.70 cm3 mm/kPa d m2). SAO-GO-WPIO laminate film was the strongest of all laminated films tested, having the highest TS of 55.77 MPa, PR of 41.36 N and TT of 27.32 N. SA-G-WPI film possessed the highest elasticity with an EB value of 17.4%.
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Affiliation(s)
- Andrey A. Tyuftin
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Western Road, Cork T12 K8AF, Ireland; (A.A.T.)
| | - Lizhe Wang
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Western Road, Cork T12 K8AF, Ireland; (A.A.T.)
| | - Mark A.E. Auty
- Reading Scientific Services Ltd., Reading Science Centre, Whiteknights Campus, Pepper Lane, Reading, Berkshire RG6 6LA, UK
| | - Joe P. Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Western Road, Cork T12 K8AF, Ireland; (A.A.T.)
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21
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Alizadeh Behbahani B, Noshad M, Jooyandeh H. Improving oxidative and microbial stability of beef using Shahri Balangu seed mucilage loaded with Cumin essential oil as a bioactive edible coating. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101563] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Luo S, Zhang P, Gao D. Preparation and Properties of Antimicrobial Poly(butylene adipate-co-terephthalate)/TiO2 Nanocomposites Films. J MACROMOL SCI B 2020. [DOI: 10.1080/00222348.2020.1712045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Shuangling Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Ping Zhang
- Department of Packaging Engineering, Ningbo Institute of Technology, Zhejiang University, Ningbo, China
| | - De Gao
- Department of Packaging Engineering, Ningbo Institute of Technology, Zhejiang University, Ningbo, China
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23
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Chen H, Wang J, Cheng Y, Wang C, Liu H, Bian H, Pan Y, Sun J, Han W. Application of Protein-Based Films and Coatings for Food Packaging: A Review. Polymers (Basel) 2019; 11:E2039. [PMID: 31835317 PMCID: PMC6960667 DOI: 10.3390/polym11122039] [Citation(s) in RCA: 136] [Impact Index Per Article: 27.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 12/01/2019] [Accepted: 12/02/2019] [Indexed: 12/25/2022] Open
Abstract
As the IV generation of packaging, biopolymers, with the advantages of biodegradability, process ability, combination possibilities and no pollution to food, have become the leading food packaging materials. Biopolymers can be directly extracted from biomass, synthesized from bioderived monomers and produced directly by microorganisms which are all abundant and renewable. The raw materials used to produce biopolymers are low-cost, some even coming from agrion dustrial waste. This review summarized the advances in protein-based films and coatings for food packaging. The materials studied to develop protein-based packaging films and coatings can be divided into two classes: plant proteins and animal proteins. Parts of proteins are referred in this review, including plant proteins i.e., gluten, soy proteins and zein, and animal proteins i.e., casein, whey and gelatin. Films and coatings based on these proteins have excellent gas barrier properties and satisfactory mechanical properties. However, the hydrophilicity of proteins makes the protein-based films present poor water barrier characteristics. The application of plasticizers and the corresponding post-treatments can make the properties of the protein-based films and coatings improved. The addition of active compounds into protein-based films can effectively inhibit or delay the growth of microorganisms and the oxidation of lipids. The review also summarized the research about the storage requirements of various foods that can provide corresponding guidance for the preparation of food packaging materials. Numerous application examples of protein-based films and coatings in food packaging also confirm their important role in food packaging materials.
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Affiliation(s)
- Hongbo Chen
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Jingjing Wang
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Yaohua Cheng
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Chuansheng Wang
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
- Shandong Provincial Key Laboratory of Polymer Material Advanced Manufactorings Technology, Qingdao University of Science and Technology, Qingdao 266061, China
| | - Haichao Liu
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
| | - Huiguang Bian
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Yiren Pan
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Jingyao Sun
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
- College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing 100029, China
| | - Wenwen Han
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
- National Engineering Laboratory for Advanced Tire Equipment and Key Materials, Qingdao University of Science and Technology, Qingdao 266061, China
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Tomat D, Soazo M, Verdini R, Casabonne C, Aquili V, Balagué C, Quiberoni A. Evaluation of an WPC edible film added with a cocktail of six lytic phages against foodborne pathogens such as enteropathogenic and Shigatoxigenic Escherichia coli. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108316] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Jia S, Liu Y, Zhuang S, Sun X, Li Y, Hong H, Lv Y, Luo Y. Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C. Food Microbiol 2019; 83:27-35. [DOI: 10.1016/j.fm.2019.04.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 04/11/2019] [Accepted: 04/15/2019] [Indexed: 12/29/2022]
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26
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Lara BRB, Araújo ACMA, Dias MV, Guimarães M, Santos TA, Ferreira LF, Borges SV. Morphological, mechanical and physical properties of new whey protein isolate/ polyvinyl alcohol blends for food flexible packaging. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2018.11.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Zhang Z, Zeng X, Brennan CS, Ma H, Aadil RM. Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14083] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Zhi‐Hong Zhang
- School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhenjiang 212013 China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Charles S. Brennan
- Centre for Food Research and Innovation Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 85084 New Zealand
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhenjiang 212013 China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
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28
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Alves D, Marques A, Milho C, Costa MJ, Pastrana LM, Cerqueira MA, Sillankorva SM. Bacteriophage ϕIBB-PF7A loaded on sodium alginate-based films to prevent microbial meat spoilage. Int J Food Microbiol 2018; 291:121-127. [PMID: 30496941 DOI: 10.1016/j.ijfoodmicro.2018.11.026] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 11/18/2018] [Accepted: 11/20/2018] [Indexed: 01/08/2023]
Abstract
Despite the recent advances achieved in food industries to fulfil the growing consumer demand for high quality and food safety, microbial contamination remains a serious issue. This study aimed to incorporate ϕIBB-PF7A bacteriophage (phage) onto sodium alginate-based films crosslinked with calcium chloride, to prevent poultry spoilage caused by Pseudomonas fluorescens. Films were prepared by casting and characterized in terms of phage loading, distribution, stability, release profile and antimicrobial performance. Results showed that phages were successfully incorporated as evidenced by their viability and homogeneous distribution within the films as assessed by microscopy. A decrease in phage viability was only detected after 8 weeks when stored under refrigerated conditions. Antimicrobial activity demonstrated that incorporated phages significantly impaired P. fluorescens growth. Films' antimicrobial efficacy was further demonstrated on chicken breast fillets artificially inoculated, decreasing 2Log P. fluorescens viable cell counts in the first two days and reductions were maintained up to 5 days of exposure (1 Log). These results highlight that phage incorporation onto sodium-alginate-based films constitutes a simple approach of preserving the antimicrobial activity of phages in a dried and insoluble format, that can further be applied in food industry for the prevention of microbial spoilage.
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Affiliation(s)
- Diana Alves
- Centre of Biological Engineering, LIBRO - Laboratório de Investigação em Biofilmes Rosário Oliveira, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Arlete Marques
- Centre of Biological Engineering, LIBRO - Laboratório de Investigação em Biofilmes Rosário Oliveira, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Catarina Milho
- Centre of Biological Engineering, LIBRO - Laboratório de Investigação em Biofilmes Rosário Oliveira, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Maria José Costa
- Centre of Biological Engineering, LIBRO - Laboratório de Investigação em Biofilmes Rosário Oliveira, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; INL-International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal
| | - Lorenzo M Pastrana
- INL-International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal
| | - Miguel A Cerqueira
- INL-International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal
| | - Sanna Maria Sillankorva
- Centre of Biological Engineering, LIBRO - Laboratório de Investigação em Biofilmes Rosário Oliveira, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
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29
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Silva CFD, Oliveira FSMD, Caetano VF, Vinhas GM, Cardoso SA. Orange essential oil as antimicrobial additives in poly(vinyl chloride) films. POLIMEROS 2018. [DOI: 10.1590/0104-1428.16216] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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30
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Na S, Kim JH, Jang HJ, Park HJ, Oh SW. Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ε-polylysine during cold storage. Int J Biol Macromol 2018; 115:1103-1108. [DOI: 10.1016/j.ijbiomac.2018.04.180] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 03/21/2018] [Accepted: 04/30/2018] [Indexed: 11/25/2022]
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31
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A Comparison of the Effects of Packaging Containing Nano ZnO or Polylysine on the Microbial Purity and Texture of Cod (Gadus morhua) Fillets. NANOMATERIALS 2018. [PMID: 29534544 PMCID: PMC5869649 DOI: 10.3390/nano8030158] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Portions of fresh Baltic cod fillets were packed into cellulose boxes (control samples), which were covered with Methyl Hydroxypropyl Celluloses (MHPC) coating with 2% polylysine. The cellulose boxes had square PE films and were enclosed in MHPC coating containing ZnO nanoparticles. The cod fillets were stored at 5 °C and examined after 72 h and 144 h storage times. Results obtained in this study showed that the textural parameters of the cod fillets increased, with both Springiness and Cohesiveness found greater after 144 h of storage for all analysed packaging materials. The Gumminess of fillets increased after storage, but the lowest increase was noted in cod samples that were stored in boxes containing PE films with ZnO nanoparticles. It was found that water loss from the cod fillets in these boxes was also lowest. The Adhesiveness of the fish samples stored in boxes devoid of active coatings also increased. In contrast to the packaging material devoid of active coatings, the storage of fillets in active coating boxes resulted in a decrease of adhesiveness. Microbial analysis showed that packaging material containing nano-ZnO was found to be more active against mesophilic and psychotropic bacterial cells than the coatings with polylysine after 72 h and 144 h of storage.
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Trejo-González L, Rodríguez-Hernández AI, del Rocío López-Cuellar M, Martínez-Juárez VM, Chavarría-Hernández N. Antimicrobial pectin-gellan films: effects on three foodborne pathogens in a meat medium, and selected physical-mechanical properties. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1422278] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Lorena Trejo-González
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
| | - Adriana-Inés Rodríguez-Hernández
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
| | - Ma. del Rocío López-Cuellar
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
| | - Víctor-Manuel Martínez-Juárez
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
| | - Norberto Chavarría-Hernández
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
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33
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Preparation and characterization of antioxidant soy protein isolate films incorporating licorice residue extract. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.020] [Citation(s) in RCA: 105] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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34
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Kouravand F, Jooyandeh H, Barzegar H, Hojjati M. Characterization of cross-linked whey protein isolate-based films containing Satureja Khuzistanica
Jamzad essential oil. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13557] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Farzaneh Kouravand
- Department of Food Science and Technology, Faculty of Animal and Food Science; Ramin Agriculture and Natural Resources University of Khuzestan; Mollasani Khuzestan Iran
| | - Hossein Jooyandeh
- Department of Food Science and Technology, Faculty of Animal and Food Science; Ramin Agriculture and Natural Resources University of Khuzestan; Mollasani Khuzestan Iran
| | - Hassan Barzegar
- Department of Food Science and Technology, Faculty of Animal and Food Science; Ramin Agriculture and Natural Resources University of Khuzestan; Mollasani Khuzestan Iran
| | - Mohammad Hojjati
- Department of Food Science and Technology, Faculty of Animal and Food Science; Ramin Agriculture and Natural Resources University of Khuzestan; Mollasani Khuzestan Iran
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35
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Yildirim S, Röcker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, Rutkaite R, Radusin T, Suminska P, Marcos B, Coma V. Active Packaging Applications for Food. Compr Rev Food Sci Food Saf 2017; 17:165-199. [PMID: 33350066 DOI: 10.1111/1541-4337.12322] [Citation(s) in RCA: 354] [Impact Index Per Article: 50.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Accepted: 10/29/2017] [Indexed: 01/21/2023]
Abstract
The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.
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Affiliation(s)
- Selçuk Yildirim
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | - Bettina Röcker
- Inst. of Food and Beverage Innovation, Dept. of Life Sciences and Facility Management, Zurich Univ. of Applied Sciences, 8820 Wädenswil, Switzerland
| | | | - Julie Nilsen-Nygaard
- Nofima - Norwegian Inst. of Food, Fisheries and Aquaculture Research, 1430 Aas, Norway
| | - Zehra Ayhan
- Faculty of Engineering, Dept. of Food Engineering, Sakarya Univ., Serdivan, Sakarya, Turkey
| | - Ramune Rutkaite
- Faculty of Chemical Technology, Dept. of Polymer Chemistry and Technology, Kaunas Univ. of Technology, 50254 Kaunas, Lithuania
| | - Tanja Radusin
- Inst. of Food Technology, Univ. of Novi Sad, 21000 Novi Sad, Serbia
| | - Patrycja Suminska
- Faculty of Food Sciences and Fisheries, Center of Bioimmobilization and Innovative Packaging Materials, West Pomeranian Univ. of Technology, 71-270 Szczecin, Poland
| | - Begonya Marcos
- IRTA, Food Technology, Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Véronique Coma
- UMR CNRS 5629, LCPO, Bordeaux Univ., 33607 PESSAC cedex, France
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36
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Biopolymer Composite Materials with Antimicrobial Effects Applied to the Food Industry. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-3-319-66417-0_3] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Alizadeh Behbahani B, Tabatabaei Yazdi F, Shahidi F, Mortazavi SA, Mohebbi M. Principle component analysis (PCA) for investigation of relationship between population dynamics of microbial pathogenesis, chemical and sensory characteristics in beef slices containing Tarragon essential oil. Microb Pathog 2017; 105:37-50. [DOI: 10.1016/j.micpath.2017.02.013] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Revised: 02/03/2017] [Accepted: 02/07/2017] [Indexed: 11/15/2022]
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38
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Guo L, Meng Y, Fang S. Physicochemical and antimicrobial properties of ε-polylysine/carboxymethyl chitosan polyelectrolyte complexes and their effect against spoilage microorganisms in raw pork. Food Funct 2017; 8:2243-2248. [DOI: 10.1039/c7fo00279c] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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39
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Beristain-Bauza S, Mani-López E, Palou E, López-Malo A. Antimicrobial activity and physical properties of protein films added with cell-free supernatant of Lactobacillus rhamnosus. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.10.007] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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40
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Optimization of Process Parameters forε-Polylysine Production by Response Surface Methods. INT J POLYM SCI 2016. [DOI: 10.1155/2016/3785036] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
ε-Polylysine (ε-PL) is a highly safe natural food preservative with a broad antimicrobial spectrum, excellent corrosion resistances, and great commercial potentials. In the present work, we evaluated theε-PL adsorption performances of HZB-3B and D155 resins and optimized the adsorption and desorption conditions by single-factor test, response surface method, and orthogonal design. The complexes of resin andε-PL were characterized by SEM and FITR. The results indicated that D155 resin had the bestε-PL adsorption performance and was selected for the separation and purification ofε-PL. The conditions for the static adsorption ofε-PL on D155 resin were optimized as follows:ε-PL solution 40 g/L, pH 8.5, resins 15 g/L, and absorption time 14 h. The adsorption efficiency ofε-PL under the optimal conditions was 96.84%. Theε-PL adsorbed on the D155 resin was easily desorbed with 0.4 mol/L HCl at 30°C in 10 h. The highest desorption efficiency was 97.57% and the overall recovery ofε-PL was 94.49% under the optimal conditions. The excellentε-PL adsorption and desorption properties of D155 resin including high selectivity and adsorption capacity, easy desorption, and high stability make it a good candidate for the isolation ofε-PL from fermentation broths.
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Moditsi M, Lazaridou A, Moschakis T, Biliaderis CG. Modifying the physical properties of dairy protein films for controlled release of antifungal agents. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.01.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Muriel-Galet V, López-Carballo G, Gavara R, Hernández-Muñoz P. Antimicrobial Properties of Ethylene Vinyl Alcohol/Epsilon-Polylysine Films and Their Application in Surimi Preservation. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1363-1] [Citation(s) in RCA: 12] [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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Physical, mechanical and antimicrobial properties of Argentine anchovy (Engraulis anchoita) protein films incorporated with organic acids. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.017] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Badr K, Ahmed ZS, ElGamal M. Evaluation of the Antimicrobial Action of Whey Protein Edible Films Incorporated with Cinnamon, Cumin and Thyme Against Spoilage Flora of Fresh Beef. ACTA ACUST UNITED AC 2014. [DOI: 10.3923/ijar.2014.242.250] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Fernández-Pan I, Carrión-Granda X, Maté JI. Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.07.032] [Citation(s) in RCA: 124] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Guan Y, Ye F, Liu J, Zhao G. Interactions of ε-polylysine with carboxymethyl sweet potato starch with an emphasis on amino/carboxyl molar ratio. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:11653-11659. [PMID: 24206259 DOI: 10.1021/jf404029h] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The interaction between ε-polylysine (ε-PL) and anionic polysaccharides has gained considerable attention recently because of its scientific impact on the stability and appearance of liquid food systems. The purpose of this study was to characterize the interactions between ε-PL and carboxymethyl sweet potato starch (CSS) using isothermal titration calorimetry (ITC), electrical charge, and turbidity measurements. The results showed that the interaction between ε-PL and CSS was electrostatic and mainly dependent on the molar ratio of amino groups in ε-PL to carboxyl groups in CSS. Additionally, the interaction between ε-PL and CSS was also associated with pH, degree of substitution (DS) of CSS, and ionic strength of the system. For the interaction of ε-PL with high DS (>0.235) CSS, three states of the ε-PL/CSS mixture were observed as transparent, turbid, and precipitated with a successive increase in amino/carboxyl molar ratio. Distinguishingly, a transparent mixture could be obtained for CSS with low DS (0.114) at a sufficiently high amino/carboxyl molar ratio. The present study provided basic guidance in designing liquid food systems containing both ε-PL and CSS.
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Affiliation(s)
- Yufang Guan
- College of Food Science, Southwest University , Chongqing 400715, PR China
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Li YQ, Feng JL, Han Q, Dai ZY, Liu W, Mo HZ. Effects of ε-Polylysine on Physicochemical Characteristics of Chilled Pork. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1223-4] [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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Selling GW, Maness A, Bean S, Smith B. Impact of Thiocyanate Salts on Physical, Thermal, and Rheological Properties of Zein Films. Cereal Chem 2013. [DOI: 10.1094/cchem-09-12-0123-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Gordon W. Selling
- Plant Polymer Research Unit, National Center for Agricultural Utilization Research, USDA–Agricultural Research Service, 1815 N. University St., Peoria, IL 61604. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA to the exclusion of others that may also be suitable. USDA is an equal opportunity provider and employer
- Corresponding author. Phone: (309) 681-6337. Fax: (309) 681-6691. E-mail:
| | - Ashley Maness
- Plant Polymer Research Unit, National Center for Agricultural Utilization Research, USDA–Agricultural Research Service, 1815 N. University St., Peoria, IL 61604. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA to the exclusion of others that may also be suitable. USDA is an equal opportunity provider and employer
| | - Scott Bean
- USDA–Agricultural Research Service CGAHR, 1515 College Ave., Manhattan, KS 66502
| | - Brennan Smith
- USDA–Agricultural Research Service CGAHR, 1515 College Ave., Manhattan, KS 66502
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