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Zhang W, Boateng ID, Xu J, Zhang Y. Proteins from Legumes, Cereals, and Pseudo-Cereals: Composition, Modification, Bioactivities, and Applications. Foods 2024; 13:1974. [PMID: 38998480 PMCID: PMC11241136 DOI: 10.3390/foods13131974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 06/11/2024] [Accepted: 06/15/2024] [Indexed: 07/14/2024] Open
Abstract
This review presents a comprehensive analysis of plant-based proteins from soybeans, pulses, cereals, and pseudo-cereals by examining their structural properties, modification techniques, bioactivities, and applicability in food systems. It addresses the critical need for a proper utilization strategy of proteins from various plant sources amidst the rising environmental footprint of animal protein production. The inherent composition diversity among plant proteins, their nutritional profiles, digestibility, environmental impacts, and consumer acceptance are compared. The innovative modification techniques to enhance the functional properties of plant proteins are also discussed. The review also investigates the bioactive properties of plant proteins, including their antioxidant, antimicrobial, and antitumoral activities, and their role in developing meat analogs, dairy alternatives, baked goods, and 3D-printed foods. It underscores the consideration parameters of using plant proteins as sustainable, nutritious, and functional ingredients and advocates for research to overcome sensory and functional challenges for improved consumer acceptance and marketability.
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Affiliation(s)
- Wenxue Zhang
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA;
| | | | - Jinsheng Xu
- Hubei Key Laboratory of Agricultural Bioinformatics, College of Informatics, Huazhong Agricultural University, Wuhan 430070, China;
| | - Yi Zhang
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA;
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2
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Jiang J, Qian S, Song T, Lu X, Zhan D, Zhang H, Liu J. Food-packaging applications and mechanism of polysaccharides and polyphenols in multicomponent protein complex system: A review. Int J Biol Macromol 2024; 270:132513. [PMID: 38777018 DOI: 10.1016/j.ijbiomac.2024.132513] [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: 03/26/2024] [Revised: 05/10/2024] [Accepted: 05/17/2024] [Indexed: 05/25/2024]
Abstract
With the increasingly mature research on protein-based multi-component systems at home and abroad, the current research on protein-based functional systems has also become a hot spot and focus in recent years. In the functional system, the types of functional factors and their interactions with other components are usually considered to be the subjective factors of the functional strength of the system. Because this process is accompanied by the transfer of protons and electrons in the system, it has antioxidant, antibacterial and anti-inflammatory properties. Polyphenols and polysaccharides have the advantages of wide source, excellent functionality and good compatibility with proteins, and have become excellent and representative functional factors. However, polyphenols and polysaccharides are usually accompanied by poor stability, poor solubility and low bioavailability when used as functional factors. Therefore, the effect of separate release and delivery will inevitably lead to non-significant or direct degradation. After forming a multi-component composite system with the protein, the functional factor will form a stable system driven by hydrogen bonds, hydrophobic forces and electrostatic forces between the functional factor and the protein. When used as a delivery system, it will protect the functional factor, and when released, through the specific recognition of the cell membrane receptor signal, the effect of fixed-point delivery is achieved. In addition, this multi-component composite system can also form a functional composite film by other means, which has a long-term significance for prolonging the shelf life of food and carrying out specific antibacterial.
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Affiliation(s)
- Jing Jiang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Sheng Qian
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tingyu Song
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Xiangning Lu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Dongling Zhan
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
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3
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Li X, Zhang X, Lv J, Zhang X, Li Y, Han X, Zhang W. Development of starch-based films reinforced with curcumin-loaded nanocomplexes: Characterization and application in the preservation of blueberries. Int J Biol Macromol 2024; 264:130464. [PMID: 38423417 DOI: 10.1016/j.ijbiomac.2024.130464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 01/30/2024] [Accepted: 02/24/2024] [Indexed: 03/02/2024]
Abstract
In current study, curcumin-loaded bioactive nanocomplexes (Cur NCs) (2 %, 5 %, 8 %, and 11 %) were used to prepare corn starch (CS)-based composite films (CS-Cur NCs). Fourier-transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy revealed that Cur NCs were uniformly dispersed in the polymer matrix via physical interaction. Moreover, the mechanical, gas barrier, hydrophobicity, optical, and thermal properties and the antioxidant activity of composite films were potentially improved with the addition of Cur NCs. Subsequently, CS-based film with 11 % Cur NCs exhibited high antioxidant activity (the scavenging rates of DPPH and ABTS are 50.07 % ± 0.82 % and 65.26 % ± 1.60 %, respectively) and was used for packaging blueberries. Compared with the control, the CS-Cur NCs packaging treatment effectively improved the appearance and nutrition of blueberries, and maintained the high activity of several antioxidant enzymes. Furthermore, CS-Cur NCs packaging treatment significantly improved the ascorbic acid (AsA) and glutathione (GSH) levels, thus regulating the AsA-GSH cycle system and suppressing the accumulation of reactive oxygen species (ROS). In summary, the CS-Cur NCs packaging could effectively conserve the postharvest quality of blueberries by improving antioxidant enzyme activity and suppressing excessive accumulation of ROS, which contributes to the development of bioactive packaging and provides novel insights into the preservation of blueberries. This work demonstrates that the development of active packaging is promising to absorb the oxidative radicals from food, and protect the food from inherent and external factors, thus enhancing the quality, security, and shelf-life of the food during storage.
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Affiliation(s)
- Xiquan Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xinhua Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Jiale Lv
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xiuling Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Yingying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xiaofeng Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Wentao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China; Agricultural and Forestry Science Research Institute of the Greater Khingan Mountains, Jiagedaqi, Heilongjiang 165002, PR China.
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4
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Li J, Qin X, Liu X, Li J, Zhong J. Enhanced mechanical, barrier and antioxidant properties of rice protein/sodium alginate-based films by incorporating cellulose nanocrystals and rosemary extract. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.101000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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5
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Gabrić D, Kurek M, Ščetar M, Brnčić M, Galić K. Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials. Polymers (Basel) 2022; 14:polym14235069. [PMID: 36501462 PMCID: PMC9741052 DOI: 10.3390/polym14235069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/15/2022] [Accepted: 11/16/2022] [Indexed: 11/24/2022] Open
Abstract
In the last decade both scientific and industrial community focuses on food with the highest nutritional and organoleptic quality, together with appropriate safety. Accordingly, strong efforts have been made in finding appropriate emerging technologies for food processing and packaging. Parallel to this, an enormous effort is also made to decrease the negative impact of synthetic polymers not only on food products (migration issues) but on the entire environment (pollution). The science of packaging is also subjected to changes, resulting in development of novel biomaterials, biodegradable or not, with active, smart, edible and intelligent properties. Combining non-thermal processing with new materials opens completely new interdisciplinary area of interest for both food and material scientists. The aim of this review article is to give an insight in the latest research data about synergies between non-thermal processing technologies and selected packaging materials/concepts.
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6
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Composite films based on a novel protein and chitosan: characterization and properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01610-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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7
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Erken İ, Şahin S, Karkar B, Akça B, Özakın C. Chitosan Based Edible Film Incorporating Different
Prunella
L. Extracts, Characterization and Their Antioxidant Properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16658] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- İlker Erken
- University of Bursa Uludag Faculty of Science and Arts, Department of Chemistry Bursa Turkey
| | - Saliha Şahin
- University of Bursa Uludag Faculty of Science and Arts, Department of Chemistry Bursa Turkey
| | - Büşra Karkar
- University of Bursa Uludag Faculty of Science and Arts, Department of Chemistry Bursa Turkey
| | - Bekir Akça
- University of Bursa Uludag Medical School, Department of Medical Microbiology Bursa Turkey
| | - Cüneyt Özakın
- University of Bursa Uludag Medical School, Department of Medical Microbiology Bursa Turkey
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Yang R, Zhu L, Meng D, Wang Q, Zhou K, Wang Z, Zhou Z. Proteins from leguminous plants: from structure, property to the function in encapsulation/binding and delivery of bioactive compounds. Crit Rev Food Sci Nutr 2021; 62:5203-5223. [PMID: 33569994 DOI: 10.1080/10408398.2021.1883545] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Leguminous proteins are important nutritional components in leguminous plants, and they have different structures and functions depending on their sources. Due to their specific structures and physicochemical properties, leguminous proteins have received much attention in food and nutritional applications, and they can be applied as various carriers for binding/encapsulation and delivery of food bioactive compounds. In this review, we systematically summarize the different structures and functional properties of several leguminous proteins which can be classified as ferritin, trypsin inhibitor, β-conglycinin, glycinin, and various leguminous proteins isolates. Moreover, we review the development of leguminous proteins as carriers of food bioactive compounds, and emphasize the functions of leguminous protein-based binding/encapsulation and delivery in overcoming the low bioavailability, instability and low absorption efficiency of food bioactive compounds. The limitations and challenges of the utilization of leguminous proteins as carriers of food bioactive compounds are also discussed. Possible approaches to resolve the limitations of applying leguminous proteins such as instability of proteins and poor absorption of bioactive compounds are recommended.
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Affiliation(s)
- Rui Yang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, P. R. China
| | - Lei Zhu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, P. R. China
| | - Demei Meng
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, P. R. China
| | - Qiaoe Wang
- Key Laboratory of Cosmetic, China National Light Industry, Beijing Technology and Business University, Beijing, P. R. China
| | - Kai Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Zhiwei Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, P. R. China
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, P. R. China
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9
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Beikzadeh S, Ghorbani M, Shahbazi N, Izadi F, Pilevar Z, Mortazavian AM. The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging. FOOD ENGINEERING REVIEWS 2020. [PMCID: PMC7280782 DOI: 10.1007/s12393-020-09227-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Edible packaging is influenced by factors such as formulation, production technology, and solvent and additive properties. With the increase in the request for coating and film quality, appropriate form, and high product safety and storage period, various technologies such as high hydrostatic pressure, irradiation, ultrasound, high-pressure homogenization, cold plasma, and microwave have been reviewed. The present study states definitions and mechanisms of novel technologies. The experimental condition, packaging matrix, and the results pertaining to the effects of these technologies on various types of edible packaging is also discussed. The most of the matrix used for packaging was whey protein, soy protein isolate, chitosan, and gelatin. The technologies conditions such as power, frequency, time, temperature, dose, pressure, and voltage can have a significant influence on the application of them in film and coating. Therefore, finding the optimum point for the features of the technologies is important because improper use of them reduces the properties of the edible packaging.
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10
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Low pH-shifting treatment would improve functional properties of black turtle bean (Phaseolus vulgaris L.) protein isolate with immunoreactivity reduction. Food Chem 2020; 330:127217. [PMID: 32521404 DOI: 10.1016/j.foodchem.2020.127217] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 05/27/2020] [Accepted: 05/31/2020] [Indexed: 01/10/2023]
Abstract
Low pH-shifting was firstly applied in the black turtle bean (Phaseolus vulgaris L.) protein isolate treatment by acidic (pH 1.0-3.0) buffer incubation for 8 h, then was adjusted to pH 7.2 and kept 3 h for protein stabilizing. Mild loss of secondary structure was confirmed in the protein isolate after low pH-shifting treatment by CD and FT-IR analyses. Intrinsic fluorescence, UV spectra, surface hydrophobicity, SH content and SDS-PAGE analyses indicated the protein conformation was unfolded with the exposure of much more buried hydrophobic residues, which would result in the enhancement of emulsifying properties, foaming properties and fat holding capacity, and lead to the reduction of solubility and water holding capacity. Furthermore, lower immunoreactivity was observed by the ELISA, and improved digestibility was found in in vitro digestion assay. Our results suggested the low pH-shifting treatments would broaden the application of bean protein isolate with better hydrophobic processing functions and safety.
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11
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Jeya Jeevahan J, Chandrasekaran M, Venkatesan S, Sriram V, Britto Joseph G, Mageshwaran G, Durairaj R. Scaling up difficulties and commercial aspects of edible films for food packaging: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.014] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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Sun H, Shao X, Zhang M, Wang Z, Dong J, Yu D. Mechanical, barrier and antimicrobial properties of corn distarch phosphate/nanocrystalline cellulose films incorporated with Nisin and ε-polylysine. Int J Biol Macromol 2019; 136:839-846. [DOI: 10.1016/j.ijbiomac.2019.06.134] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 06/08/2019] [Accepted: 06/18/2019] [Indexed: 10/26/2022]
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13
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Akhter R, Masoodi FA, Wani TA, Rather SA. Functional characterization of biopolymer based composite film: Incorporation of natural essential oils and antimicrobial agents. Int J Biol Macromol 2019; 137:1245-1255. [PMID: 31260767 DOI: 10.1016/j.ijbiomac.2019.06.214] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 06/21/2019] [Accepted: 06/26/2019] [Indexed: 12/20/2022]
Abstract
Rosemary (REO), mint essential oil (MEO), nisin and lactic acid were incorporated at 0.5% to develop a novel functional packaging film including chitosan pectin and starch polymers (0.75:1.5:0.75 w/w). Inclusion of REO and nisin significantly (p ≤ 0.05) improved water barrier properties (0.014 g.mm/m224h), tensile strength (25.95 MPa) and thermal stability as compared to control. ATR-FTIR spectra and XRD pattern elucidated structural interaction between EO's and biocomposite films. Addition of REO of and nisin increased microsctructural heterogeneity and opacity (2.78). Incorporation of REO and nisin exhibited the highest inhibitory activity against all tested pathogenic strains (Bacillus subtilis, Escherichia coli, and Listeria monocytogenes). The antioxidant properties of biocomposite films were analyzed using reducing power, metal chelation, DPPH and ABTS radical scavenging assays, which enhanced significantly (p ≤ 0.05) with the addition of MEO and REO. This study validated that incorporation of natural additives in active biocomposite films offers promising functional ingredients for packaging materials for various food applications.
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Affiliation(s)
- Rehana Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Touseef Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Sajad Ahmad Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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Shevkani K, Singh N, Chen Y, Kaur A, Yu L. Pulse proteins: secondary structure, functionality and applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2787-2798. [PMID: 31205335 PMCID: PMC6542969 DOI: 10.1007/s13197-019-03723-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2019] [Accepted: 03/14/2019] [Indexed: 10/26/2022]
Abstract
Pulses are the second most important source of food for humans after cereals. They hold an important position in human nutrition. They are rich source of proteins, complex carbohydrates, essential vitamins, minerals and phytochemicals and are low in lipids. Pulses are also considered the most suitable for preparing protein ingredients (concentrates and isolates) because of their high protein content, wide acceptability and low cost. In addition, pulse proteins exhibit functional properties (foaming and emulsification, water and fat absorption and gelation) as well as nutraceutical/health benefiting-properties which makes them healthier and low cost alternative to conventional protein sources like soy, wheat and animals. Proteins from different pulses (beans, peas, lentils, cowpeas, chickpeas, pigeon peas, etc.) differ in their composition and structure hence for finished product suitability. Therefore, this article aimed to review composition, structure-function relationship and current applications of different pulse proteins in the food industry.
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Affiliation(s)
- Khetan Shevkani
- Department of Applied Agriculture, Central University of Punjab, Bathinda, 151001 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Ying Chen
- Center for Polymer from Renewable Resources, South China University of Technology, Guangzhou, China
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Long Yu
- Center for Polymer from Renewable Resources, South China University of Technology, Guangzhou, China
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15
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Yang J, Li M, Wang Y, Wu H, Zhen T, Xiong L, Sun Q. Double Cross-Linked Chitosan Composite Films Developed with Oxidized Tannic Acid and Ferric Ions Exhibit High Strength and Excellent Water Resistance. Biomacromolecules 2019; 20:801-812. [DOI: 10.1021/acs.biomac.8b01420] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Jie Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Hao Wu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Tianyuan Zhen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
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16
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Gomes LP, Souza HKS, Campiña JM, Andrade CT, Silva AF, Gonçalves MP, Paschoalin VMF. Edible Chitosan Films and Their Nanosized Counterparts Exhibit Antimicrobial Activity and Enhanced Mechanical and Barrier Properties. Molecules 2018; 24:E127. [PMID: 30602680 PMCID: PMC6337635 DOI: 10.3390/molecules24010127] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2018] [Revised: 12/18/2018] [Accepted: 12/25/2018] [Indexed: 11/16/2022] Open
Abstract
Chitosan and chitosan-nanoparticles were combined to prepare biobased and unplasticized film blends displaying antimicrobial activity. Nanosized chitosans obtained by sonication for 5, 15, or 30 min were combined with chitosan at 3:7, 1:1, and 7:3 ratios, in order to adjust blend film mechanical properties and permeability. The incorporation of nanosized chitosans led to improvements in the interfacial interaction with chitosan microfibers, positively affecting film mechanical strength and stiffness, evidenced by scanning electron microscopy. Nanosized or blend chitosan film sensitivity to moisture was significantly decreased with the drop in biocomposite molecular masses, evidenced by increased water solubility and decreased water vapor permeability. Nanosized and chitosan interactions gave rise to light biobased films presenting discrete opacity and color changes, since red-green and yellow-blue colorations were affected. All chitosan blend films exhibited antimicrobial activity against both Gram-positive and Gram-negative bacteria. The performance of green unplasticized chitosan blend films displaying diverse morphologies has, thus, been proven as a potential step towards the design of nontoxic food packaging biobased films, protecting against spoilage microorganisms, while also minimizing environmental impacts.
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Affiliation(s)
- Laidson P Gomes
- REQUIMTE/LAQV, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, Cidade Universitária, 21941-909 Rio de Janeiro, Brazil.
| | - Hiléia K S Souza
- REQUIMTE/LAQV, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
| | - José M Campiña
- Departamento de Química e Bioquímica, Centro de Investigação em Química da Universidade do Porto (CIQ-UP), Faculdade de Ciências, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
| | - Cristina T Andrade
- Instituto de Macromoléculas Professora Eloisa Mano, Universidade Federal do Rio de Janeiro, Av. Horácio Macedo, 2030-Cidade Universitária, 21941-598 Rio de Janeiro, Brazil.
| | - António F Silva
- Departamento de Química e Bioquímica, Centro de Investigação em Química da Universidade do Porto (CIQ-UP), Faculdade de Ciências, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
| | - Maria P Gonçalves
- REQUIMTE/LAQV, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
| | - Vania M Flosi Paschoalin
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, Cidade Universitária, 21941-909 Rio de Janeiro, Brazil.
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17
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Sun H, Shao X, Jiang R, Shen Z, Ma Z. Mechanical and barrier properties of corn distarch phosphate-zein bilayer films by thermocompression. Int J Biol Macromol 2018; 118:2076-2081. [DOI: 10.1016/j.ijbiomac.2018.07.069] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2018] [Revised: 06/28/2018] [Accepted: 07/12/2018] [Indexed: 01/27/2023]
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18
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Yang J, Xiong L, Li M, Sun Q. Chitosan-Sodium Phytate Films with a Strong Water Barrier and Antimicrobial Properties Produced via One-Step-Consecutive-Stripping and Layer-by-Layer-Casting Technologies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6104-6115. [PMID: 29856622 DOI: 10.1021/acs.jafc.8b01890] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The pursuit of sustainable functional materials requires the development of materials based on renewable resources and efficient fabrication methods. Here, we first fabricated chitosan-sodium phytate films via one-step-stripping and layer-by-layer-casting technologies. The proposed film-fabrication methods are general, facile, environmentally benign, cost-effective, and easy to scale up. The resultant one-step-stripped film was thin (9 ± 1 μm), soft, transparent, and strong, whereas the thickness of the layer-by-layer-cast film was 70 ± 3 μm. FTIR analysis of the films indicated the formation of interactions between the phosphoric groups in sodium phytate and the amino groups in chitosan. More importantly, the water-vapor-permeability values of the one-step-stripped and cast films were 4-5 orders of magnitude lower than chitosan films reported before. Layer-by-layer-cast films in particular exhibited high tensile strength (49.21 ± 1.12 MPa) and were more than three times stronger than other polyelectrolyte multilayer films. Both types of films remained stable in an acidic environment. Furthermore, the layer-by-layer-assembled films presented greater antimicrobial activity than the stripped films. The developed chitosan-sodium phytate films can enhance several biomedical and environmental applications, such as packaging, drug delivery, diagnostics, microfluidics, and biosensing.
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Affiliation(s)
- Jie Yang
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang District, Qingdao , Shandong Province 266109 , China
| | - Liu Xiong
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang District, Qingdao , Shandong Province 266109 , China
| | - Man Li
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang District, Qingdao , Shandong Province 266109 , China
| | - Qingjie Sun
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang District, Qingdao , Shandong Province 266109 , China
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Sun H, Shao X, Jiang R, Ma Z, Wang H. Effects of ultrasonic/microwave-assisted treatment on the properties of corn distarch phosphate/corn straw cellulose films and structure characterization. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:1467-1477. [PMID: 29606761 DOI: 10.1007/s13197-018-3063-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/16/2018] [Accepted: 02/01/2018] [Indexed: 11/27/2022]
Abstract
Edible films were casted using aqueous solutions of corn distarch phosphate (CDP, 3 wt%) and corn straw cellulose (CSC, 0.5 wt%). The effects of ultrasonic, microwave and ultrasonic/microwave-assisted treatment on mechanical properties and light transmittance, as well as the water vapour permeability (WVP) of edible films, were evaluated. It was found that corn distarch phosphate/corn straw cellulose (CDP/CSC) films treated using ultrasonic waves/microwaves for a certain condition has a distinct increase in tensile strength, elongation at break and light transmittance and a drastic decrease in WVP. Moreover, scanning electron microscopy demonstrated that the surface and cross-section morphology of CDP/CSC films after ultrasonic/microwave-assisted treatment were smoother, denser and without a notable phase separation compared with control films. The results of mechanical properties and barrier properties were in agreement with the changes in molecular interactions detected by Fourier transform infrared spectroscopy and X-ray diffraction analysis. These findings indicate that ultrasonic/microwave-assisted treatment can improve the application of biodegradable films.
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Affiliation(s)
- Haitao Sun
- 1School of Pharmaceutics and Food Science, Tonghua Normal University, No. 950 Yucai Road, Tonghua, 134000 Jilin People's Republic of China.,2Changbai Mountain Edible Plant Resources Development Engineering Center, Tonghua Normal University, No. 950 Yucai Road, Tonghua, 134000 Jilin People's Republic of China.,3College of Food Science and Engineering, Jilin University, No. 5333 Xi'an Road, Changchun, 130062 Jilin People's Republic of China
| | - Xinru Shao
- 1School of Pharmaceutics and Food Science, Tonghua Normal University, No. 950 Yucai Road, Tonghua, 134000 Jilin People's Republic of China.,2Changbai Mountain Edible Plant Resources Development Engineering Center, Tonghua Normal University, No. 950 Yucai Road, Tonghua, 134000 Jilin People's Republic of China
| | - Ruiping Jiang
- 1School of Pharmaceutics and Food Science, Tonghua Normal University, No. 950 Yucai Road, Tonghua, 134000 Jilin People's Republic of China.,2Changbai Mountain Edible Plant Resources Development Engineering Center, Tonghua Normal University, No. 950 Yucai Road, Tonghua, 134000 Jilin People's Republic of China
| | - Zhongsu Ma
- 3College of Food Science and Engineering, Jilin University, No. 5333 Xi'an Road, Changchun, 130062 Jilin People's Republic of China
| | - Huan Wang
- 1School of Pharmaceutics and Food Science, Tonghua Normal University, No. 950 Yucai Road, Tonghua, 134000 Jilin People's Republic of China
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Riaz A, Lei S, Akhtar HMS, Wan P, Chen D, Jabbar S, Abid M, Hashim MM, Zeng X. Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols. Int J Biol Macromol 2018; 114:547-555. [PMID: 29578019 DOI: 10.1016/j.ijbiomac.2018.03.126] [Citation(s) in RCA: 207] [Impact Index Per Article: 34.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 02/13/2018] [Accepted: 03/21/2018] [Indexed: 11/17/2022]
Abstract
In the present study, apple peel polyphenols (APP) were incorporated into chitosan (CS) to develop a novel functional film. Scanning electron microscopy, Fourier transform-infrared spectroscopy and thermogravimetric analyses were performed to study the structure, potential interaction and thermal stability of the prepared films. Physical properties including moisture content, density, color, opacity, water solubility, swelling ration and water vapor permeability were measured. The results revealed that addition of APP into CS significantly improved the physical properties of the film by increasing its thickness, density, solubility, opacity and swelling ratio whereas moisture content and water vapor permeability were decreased. Tensile strength and elongation at break of the CS-APP film with 1% APP was 16.48MPa and 13.33%, respectively, significantly lower than those for CS control film. Thermal stability of the prepared films was decreased while antioxidant and antimicrobial activities of the CS-based APP film were significantly increased. CS-APP film with 0.50% APP concentration exhibited good mechanical and antimicrobial properties, indicating that it could be developed as bio-composite food packaging material for the food industry.
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Affiliation(s)
- Asad Riaz
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shicheng Lei
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | | | - Peng Wan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Dan Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Saqib Jabbar
- Food Science and Product Development Institute, National Agricultural Research Center, Islamabad, Pakistan
| | - Muhammad Abid
- Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan
| | - Malik Muhammad Hashim
- Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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Sharif HR, Williams PA, Sharif MK, Abbas S, Majeed H, Masamba KG, Safdar W, Zhong F. Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.01.002] [Citation(s) in RCA: 102] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Romani VP, Hernández CP, Martins VG. Pink pepper phenolic compounds incorporation in starch/protein blends and its potential to inhibit apple browning. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.01.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Liu J, Meng CG, Liu S, Kan J, Jin CH. Preparation and characterization of protocatechuic acid grafted chitosan films with antioxidant activity. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.035] [Citation(s) in RCA: 129] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Sun H, Shao X, Ma Z. Effect of Incorporation Nanocrystalline Corn Straw Cellulose and Polyethylene Glycol on Properties of Biodegradable Films. J Food Sci 2016; 81:E2529-E2537. [PMID: 27561131 DOI: 10.1111/1750-3841.13427] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 06/18/2016] [Accepted: 07/21/2016] [Indexed: 02/01/2023]
Abstract
This work aimed to study the effect of nanocrystalline corn straw cellulose (NCSC) and polyethylene glycol (PEG) on the properties of biodegradable corn distarch phosphate (CDP) films. The mechanical properties and barrier properties were investigated. Meanwhile, the compatibility, crystallization, thermal stability, and morphological structure of the films were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (X-RD), thermogravimetric (TGA), and scanning electron microscopy (SEM). In contrast with the CDP films, incorporation of NCSC in the films improved their tensile strength (TS) significantly, and incorporation of PEG improved their elongation at break (EAB) significantly else. PEG, CDP, and NCSC (P-CDP/NCSC) blend films had the best barrier properties. The thermal stability of the films was increased by the incorporation of NCSC. X-RD showed that CDP and NCSC (CDP/NCSC) films had higher crystallinity. SEM revealed that all films had smooth surface, while the films presented a uniform network structure through the incorporation of NCSC.
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Affiliation(s)
- Haitao Sun
- College of Food Science and Engineering, Jilin Univ, No. 5333 Xi'an Road, Changchun, 130062, Jilin, PR China. .,College of Pharmaceutical and Food Science, Tonghua Normal Univ, No. 950 Yucai Road, Tonghua, 134000, Jilin, PR China.
| | - Xinru Shao
- College of Pharmaceutical and Food Science, Tonghua Normal Univ, No. 950 Yucai Road, Tonghua, 134000, Jilin, PR China
| | - Zhongsu Ma
- College of Food Science and Engineering, Jilin Univ, No. 5333 Xi'an Road, Changchun, 130062, Jilin, PR China
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Lin Z, Liao W, Ren J. Physicochemical Characterization of a Polysaccharide Fraction from Platycladus orientalis (L.) Franco and Its Macrophage Immunomodulatory and Anti-Hepatitis B Virus Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5813-5823. [PMID: 27345527 DOI: 10.1021/acs.jafc.6b01387] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A polysaccharide fraction, here called POP1, was purified from the leaves of Platycladus orientalis (L.) Franco by water extraction and alcohol precipitation. Physicochemical characterization indicated that POP1 had a relative molecular weight of 8.10 × 10(3) Da and consisted of rhamnose (5.74%), arabinose (12.58%), mannose (10.97%), glucose (64.96%), and galactose (6.55%). The main linkage types of POP1 consisted of (1→5)-linked α-l-Ara, (1→3)-linked α-l-Man, (1→6)-linked β-l-Rha, (1→4)-linked α-d-Glc, (1→6)-linked α-d-Glc, (1→6)-linked β-d-Gal, (1→3,6)-linked β-d-Gal, and termination with α-l-Man and α-d-Glc residues based on periodate oxidation, Smith degradation, methylation, and NMR analysis. POP1 exhibited excellent immunostimulating activity by enhancing macrophage NO, TNF-α, IL-6, and IL-12 secretion and activating related mRNA expression. Besides, POP1 showed significant anti-HBV activity through inhibiting the expression of HBsAg (IC50 = 1.33 ± 0.12 mg/mL) and HBeAg (IC50 = 1.67 ± 0.13 mg/mL) and interfering with the HBV DNA replication (IC50 = 0.80 ± 0.03 mg/mL). The present study suggested that POP1 could be used as immunoregulatory agent in functional foods for the prevention of HBV infection.
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Affiliation(s)
- Zehua Lin
- School of Food Science and Engineering, South China University of Technology , Guangzhou, 510641, China
| | - Wenzhen Liao
- School of Food Science and Engineering, South China University of Technology , Guangzhou, 510641, China
- Institute of Food Safety and Nutrition, Jinan University , Guangzhou, 510632, China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology , Guangzhou, 510641, China
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Xie DY, Song F, Zhang M, Wang XL, Wang YZ. Roles of Soft Segment Length in Structure and Property of Soy Protein Isolate/Waterborne Polyurethane Blend Films. Ind Eng Chem Res 2016. [DOI: 10.1021/acs.iecr.5b04185] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dan-Yang Xie
- Center for Degradable and
Flame-Retardant Polymeric Materials (ERCPM-MoE), College of Chemistry,
State Key Laboratory of Polymer Materials Engineering, National Engineering
Laboratory of Eco-Friendly Polymeric Materials (Sichuan), Sichuan University, 29 Wangjiang Road, Chengdu 610064, China
| | - Fei Song
- Center for Degradable and
Flame-Retardant Polymeric Materials (ERCPM-MoE), College of Chemistry,
State Key Laboratory of Polymer Materials Engineering, National Engineering
Laboratory of Eco-Friendly Polymeric Materials (Sichuan), Sichuan University, 29 Wangjiang Road, Chengdu 610064, China
| | - Mei Zhang
- Center for Degradable and
Flame-Retardant Polymeric Materials (ERCPM-MoE), College of Chemistry,
State Key Laboratory of Polymer Materials Engineering, National Engineering
Laboratory of Eco-Friendly Polymeric Materials (Sichuan), Sichuan University, 29 Wangjiang Road, Chengdu 610064, China
| | - Xiu-Li Wang
- Center for Degradable and
Flame-Retardant Polymeric Materials (ERCPM-MoE), College of Chemistry,
State Key Laboratory of Polymer Materials Engineering, National Engineering
Laboratory of Eco-Friendly Polymeric Materials (Sichuan), Sichuan University, 29 Wangjiang Road, Chengdu 610064, China
| | - Yu-Zhong Wang
- Center for Degradable and
Flame-Retardant Polymeric Materials (ERCPM-MoE), College of Chemistry,
State Key Laboratory of Polymer Materials Engineering, National Engineering
Laboratory of Eco-Friendly Polymeric Materials (Sichuan), Sichuan University, 29 Wangjiang Road, Chengdu 610064, China
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Novel active packaging based on films of chitosan and chitosan/quinoa protein printed with chitosan-tripolyphosphate-thymol nanoparticles via thermal ink-jet printing. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.07.028] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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BenBettaïeb N, Karbowiak T, Bornaz S, Debeaufort F. Spectroscopic analyses of the influence of electron beam irradiation doses on mechanical, transport properties and microstructure of chitosan-fish gelatin blend films. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.038] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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