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Han Q, Yang M, Zhang Z, Bai X, Liu X, Qin Z, Zhang W, Wang P, Zhu L, Shu Z, Li X. Amine vapor-responsive ratiometric sensing tag based on HPTS/TPB-PVA fluorescent film for visual determination of fish freshness. Food Chem X 2024; 21:101152. [PMID: 38333888 PMCID: PMC10850885 DOI: 10.1016/j.fochx.2024.101152] [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: 07/19/2023] [Revised: 01/08/2024] [Accepted: 01/17/2024] [Indexed: 02/10/2024] Open
Abstract
In this study, amine vapor-sensitive films with ratiometric fluorescence attributes were developed. The pH-sensitive fluorescein 8-hydroxypyrene-1,3,6-trisulfonic acid trisodium salt (HPTS) and its tetraphenylethylene derivative (TPB) were selected as ratiometric indicators and incorporated into a polyvinyl alcohol (PVA) matrix to produce HPTS/TPB-PVA films. The films responded well to amine vapors, and the interference of aromatic vapors did not substantially affect the fluorescence signals of the films. Under UV light at a wavelength of 365 nm, the fluorescence of the films changed from dark pink to light pink and finally to yellow when the freshness of the fish was visually checked during storage. In addition, the color difference values of the films showed a positive correlation with the total volatile basic nitrogen (TVB-N), ranging from 12.7 to 24.8 mg/100 g at 25 °C and 8.4 to 25.6 mg/100 g at 4 °C, respectively. This indicates that fluorescent films have good potential for quantifying fish freshness in the near future when connected to an automatic data processing system based on color differences.
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Affiliation(s)
- Qian Han
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, China
| | - Min Yang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Zexin Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Xinwen Bai
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
| | - Xiuying Liu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, China
| | - Zhenhua Qin
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
- School of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
| | - Wei Zhang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, China
| | - Pingping Wang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, China
| | - Lijie Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, China
| | - Zaixi Shu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education Wuhan, Hubei 430028, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China
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Chiang PY, Zeng PH, Yeh YC. Luminescent lanthanide-containing gelatin/polydextran/laponite nanocomposite double-network hydrogels for processing and sensing applications. Int J Biol Macromol 2024; 260:129359. [PMID: 38242388 DOI: 10.1016/j.ijbiomac.2024.129359] [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: 07/11/2023] [Revised: 12/29/2023] [Accepted: 01/08/2024] [Indexed: 01/21/2024]
Abstract
Lanthanide-containing nanomaterials have gained significant popularity for their utilization in polymeric networks, enabling the creation of luminescent nanocomposites for advanced applications. In this study, we developed a new type of lanthanide-containing nanocomposite hydrogels by incorporating terbium-containing laponite (Tb3+@Lap) into the networks of polyethyleneimine-modified gelatin/polydextran aldehyde (PG/PDA) through dynamic bonds. The structures and properties of the Tb3+@Lap-containing nanocomposite double-network (ncDN) hydrogels were comprehensively investigated in comparison with the DN hydrogels with a pure polymeric network and the Lap-containing ncDN hydrogels. The PG/PDA/Tb3+@Lap ncDN hydrogels with multiple dynamic bonds (i.e., imine bonds, coordination bonds, hydrogen bonds, and electrostatic interactions) exhibited remarkable characteristics of shear-thinning and self-healing, making them suitable for the construction of hydrogel scaffolds on a macroscale using fabrication techniques such as electrospinning and 3D printing. Moreover, the PG/PDA/Tb3+@Lap ncDN hydrogels have been demonstrated to act as sensitive and selective luminescent sensors for detecting copper ions. Taken together, a versatile lanthanide-containing ncDN hydrogel platform capable of dynamic features is developed for processing and sensing applications.
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Affiliation(s)
- Pei-Yu Chiang
- Institute of Polymer Science and Engineering, National Taiwan University, Taipei 10617, Taiwan
| | - Pin-Han Zeng
- Institute of Polymer Science and Engineering, National Taiwan University, Taipei 10617, Taiwan
| | - Yi-Cheun Yeh
- Institute of Polymer Science and Engineering, National Taiwan University, Taipei 10617, Taiwan.
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3
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Wu Y, Wang Y, Lv J, Jiao H, Liu J, Feng W, Sun C, Li X. Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation. Food Chem X 2023; 19:100791. [PMID: 37780287 PMCID: PMC10534098 DOI: 10.1016/j.fochx.2023.100791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 06/30/2023] [Accepted: 07/09/2023] [Indexed: 10/03/2023] Open
Abstract
The aim of this study was to develop the composite films with antioxidant and biodegradable activity based on egg white protein (EWP) and epigallocatechin gallate (EGCG). Water susceptibility, light transmittance, microstructure and antioxidant properties of the composite films without and with EGCG were fully characterized. It was noted that the addition of EGCG might decrease the moisture content, water solubility and swelling capacity. SEM micrographs revealed that discontinuous blocks and rough surfaces were caused by increasing concentration of EGCG, whereas compact and homogeneous particles appeared when the concentration of EGCG reached to 80 μmol/L. Moreover, the biodegradability of the composite films was demonstrated by the soil degradation properties that they can be almost completely degraded within ten days. Experimental results on the application in chilled fresh pork showed that the EWP-based films could play an antioxidant role when incorporated with EGCG, indicating their great potential for food packaging.
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Affiliation(s)
- Yue Wu
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Yuemeng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, China
| | - Jianhao Lv
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Han Jiao
- Anhui Rongda Food Co., Ltd., Guangde, Anhui 242200, China
| | - Jiahan Liu
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Wenhui Feng
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Chengfeng Sun
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Xin Li
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
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4
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Barbosa ML, de Oliveira LM, Paiva R, Dametto AC, Dias DDS, Ribeiro CA, Wrona M, Nerín C, Barud HDS, Cruz SA. Evaluation the Potential of Onion/Laponite Composites Films for Sustainable Food Packaging with Enhanced UV Protection and Antioxidant Capacity. Molecules 2023; 28:6829. [PMID: 37836672 PMCID: PMC10574679 DOI: 10.3390/molecules28196829] [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: 08/17/2023] [Revised: 09/19/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Agro-industrial residues have attracted attention for their applications in the field of biodegradable packaging. Recently, our research group has developed onion-based films with promising properties for this type of application due to their non-toxicity, biocompatibility and biodegradability. Therefore, in this study, we investigated the effect of Laponite clay concentration on the physicochemical and antioxidant properties of the onion-based films, which were prepared by a casting method. The XRD and FTIR data confirm the presence of the mineral clay in the onion-based films. These findings are consistent with those obtained from FE-SEM analysis, which revealed the presence of typical Laponite grains. In terms of wettability, the results show that the clay decreases the hydrophilic character of the material but slightly increases the water vapor permeation. Optical characterization revealed that the materials exhibited zero transmittance in the UV region and increased opacity in the visible region for composites containing 5% and 10% Laponite. Furthermore, the antioxidant test demonstrated higher antioxidant potential in the composites compared to the pure films. Consequently, these results suggest that the formation of Laponite and onion composites could be an essential strategy for developing natural polymers in the field of food contact packaging.
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Affiliation(s)
- Maciel L. Barbosa
- Department of Chemistry, Federal University of São Carlos (UFSCar), São Carlos 13565-905, Brazil; (M.L.B.); (R.P.)
| | - Leticia M. de Oliveira
- Department of Physics, Federal University of the São Francisco Valley (UNIVASF), Petrolina 56300-000, Brazil;
| | - Robert Paiva
- Department of Chemistry, Federal University of São Carlos (UFSCar), São Carlos 13565-905, Brazil; (M.L.B.); (R.P.)
| | | | - Diogenes dos S. Dias
- BioSmart Nanotechnology Ltda., Araraquara 14808-162, Brazil; (A.C.D.); (D.d.S.D.)
| | - Clovis A. Ribeiro
- Institute of Chemistry, São Paulo State University (UNESP), Araraquara 14800-900, Brazil;
| | - Magdalena Wrona
- Engineering Research Institute of Aragon (I3A), University of Zaragoza, María de Luna 3, 50018 Zaragoza, Spain;
| | - Cristina Nerín
- Engineering Research Institute of Aragon (I3A), University of Zaragoza, María de Luna 3, 50018 Zaragoza, Spain;
| | - Hernane da S. Barud
- Laboratory of Biopolymers and Biomaterials (BIOPOLMAT), University of Araraquara (UNIARA), Araraquara 14801-320, Brazil;
| | - Sandra A. Cruz
- Department of Chemistry, Federal University of São Carlos (UFSCar), São Carlos 13565-905, Brazil; (M.L.B.); (R.P.)
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Li X, Lv J, Niu M, Liu S, Wu Y, Liu J, Xie J, Sun C, Wang YM. Characterization and Antibacterial Properties of Egg White Protein Films Loaded with ε-Polylysine: Evaluation of Their Degradability and Application. Foods 2023; 12:2431. [PMID: 37372641 DOI: 10.3390/foods12122431] [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: 05/29/2023] [Revised: 06/16/2023] [Accepted: 06/19/2023] [Indexed: 06/29/2023] Open
Abstract
There is an ongoing trend to design new kinds of food packaging materials with excellent properties which are environmentally friendly enough. The aim of this study was to prepare and characterize egg white protein (EWP)-based composite films with and without ε-polylysine (Lys), as well as to compare their physical-chemical properties, structural properties, degradation and antibacterial properties. The results showed that with the addition of Lys, the composite films showed a decreasing tendency of the water permeability due to the enhanced interaction between proteins and water molecules. As indicated by the structural properties, stronger cross-linking and intermolecular interactions happened with increasing concentration of Lys. In addition, the composite films presented excellent antibacterial activities against Escherichia coli and Staphylococcus aureus on chilled pork in the presence of Lys. Therefore, our prepared films might be used as a freshness-keeping material with an application in meat preservation. The biodegradation evaluation demonstrated that the composite films were environmental-friendly and have potential applications in the field of food packaging.
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Affiliation(s)
- Xin Li
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Jianhao Lv
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Minghao Niu
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Siqi Liu
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Yue Wu
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Jiahan Liu
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Jingwen Xie
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Chengfeng Sun
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Yue-Meng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai 264003, China
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6
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Luciano CG, Tessaro L, Bonilla J, Balieiro JCDC, Trindade MA, Sobral PJDA. Application of bi-layers active gelatin films for sliced dried-cured Coppa conservation. Meat Sci 2022; 189:108821. [PMID: 35421736 DOI: 10.1016/j.meatsci.2022.108821] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 02/12/2022] [Accepted: 03/31/2022] [Indexed: 11/25/2022]
Abstract
Processed meat products have been increasingly consumed, a highlight being dried-cured coppa, commonly purchased sliced, making it more susceptible to bacterial deterioration and lipid oxidation. The aim of this work was to produce and apply bi-layers films based on gelatin (in both layers) with addition of nisin and/or Pitanga leaf hydroethanolic extract (PLHE) only in the food contact thinner layer, in order to evaluate their effect on the refrigerated storage of sliced dried-cured coppa. Dried-cured coppa slices covered with active films were vacuum-packaged and stored under refrigeration for 120 days. Every 30 days, samples were tested for moisture content, water activity, pH, color parameters, lipid oxidation by TBARS and peroxide index methods, and microbiological analysis. The different film formulations presented no influence on the water activity, pH and color parameters of sliced dried-cured coppa. However, they significantly affected moisture content, bacterial count and lipid oxidation. The addition of both active compounds - nisin and PLHE - in the food contact thinner layer was observed to have the most favorable effect.
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Affiliation(s)
- Carla Giovana Luciano
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Larissa Tessaro
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Jeannine Bonilla
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Júlio César de Carvalho Balieiro
- Department of Nutrition and Animal Production, School of Veterinary Medicine and Animal Science, University of São Paulo, Pirassununga, São Paulo, Brazil
| | - Marco Antonio Trindade
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil; Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-industrial building, block C; 05508-080 São Paulo (SP), Brazil.
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7
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Fu L, Du L, Sun Y, Fan X, Zhou C, He J, Pan D. Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage. Foods 2022; 11:foods11071055. [PMID: 35407142 PMCID: PMC8997726 DOI: 10.3390/foods11071055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 03/28/2022] [Accepted: 04/02/2022] [Indexed: 02/01/2023] Open
Abstract
The effects of different concentrations of lentinan (LNT) (0, 0.5, 1, 2 and 4%) on the oxidation characteristics and physicochemical properties of goose meatballs were investigated during different cold storage (4 °C) stages (3, 7 and 12 days). After adding LNT, the thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) of goose meatballs significantly decreased compared to the LNT-free sample during cold storage, which indicated that LNT can inhibit the fat oxidation and the release of nitrogenous substances. Meanwhile, the presence of LNT makes microstructure of the goose meatball samples become denser during the whole storage time. The headspace solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MC) results showed that the proportion of aldehydes in the 4% LNT group reached 0 during storage, suggesting that high LNT concentration inhibits the formation of oxidized products in meat products. The sensory evaluation showed that the addition of LNT improved the color, appearance, flavor, and overall acceptance of goose meatballs, and the 2% LNT group had the highest score in overall acceptance. In summary, the addition of LNT could delay lipid oxidation and improve the quality of goose meatballs during cold storage.
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Affiliation(s)
- Li Fu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Xiankang Fan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
- Correspondence: ; Tel.: +86-574-8760-9573
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8
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Nath D, R S, Pal K, Sarkar P. Nanoclay-based active food packaging systems: A review. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100803] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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9
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Gelatin Reinforced with CNCs as Nanocomposite Matrix for Trichoderma harzianum KUEN 1585 Spores in Seed Coatings. Molecules 2021; 26:molecules26195755. [PMID: 34641299 PMCID: PMC8510327 DOI: 10.3390/molecules26195755] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 09/13/2021] [Accepted: 09/16/2021] [Indexed: 11/22/2022] Open
Abstract
Increasing interest on sustainable agriculture has led to the development of new materials which can be used as seed coating agents. In this study, a new material was developed based on gelatin film reinforced with cellulose nanocrystals (CNC) which was further used as nanocomposite matrix for Trichoderma harzianum KUEN 1585 spores. The nanocomposite films were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM), showing the formation of new hydrogen bonds between the components with a good compatibility between them. Measurements of water contact angles and tests of water vapor sorption and swelling degree revealed an improvement in the water vapor absorption properties of the films as a result of their reinforcement with CNC. Furthermore, by adding the Trichoderma harzianum KUEN 1585 spp. in the seed coating material, the germination percentage, speed of germination and roots length of the corn seeds improved. The polymeric coating did not inhibit the growth of T. harzianum KUEN 1585, with this material being a good candidate in modern agriculture.
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Li X, Wang YM, Sun CF, Lv JH, Yang YJ. Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates. Foods 2021; 10:2238. [PMID: 34574348 PMCID: PMC8468132 DOI: 10.3390/foods10092238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 09/07/2021] [Accepted: 09/17/2021] [Indexed: 12/03/2022] Open
Abstract
As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5% w/w of egg yolk) and characterize their foaming and structural properties when hydrolyzed by two types of esterase (lipase and phospholipase A2). Results showed that egg yolk plasma might have been the main fraction, which led to the poor foaming properties of the contaminated egg white protein compared with egg yolk granules. After hydrolyzation, both foamability and foam stability of investigated systems thereof (egg white protein with egg yolk, egg white protein with egg yolk plasma, and egg white protein with egg yolk granules) increased significantly compared with unhydrolyzed ones. However, phospholipids A2 (PLP) seemed to be more effective on increasing their foaming properties as compared to those systems hydrolyzed by lipase (LP). The schematic diagrams of yolk fractions were proposed to explain the aggregation and dispersed behavior exposed in their changes of structures after hydrolysis, suggesting the aggregated effects of LP on yolk plasma and destructive effects of PLP on yolk granules, which may directly influence their foaming properties.
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Affiliation(s)
- Xin Li
- School of Life Sciences, Yantai University, Yantai 264005, China; (C.-F.S.); (J.-H.L.)
| | - Yue-Meng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai 264003, China;
| | - Cheng-Feng Sun
- School of Life Sciences, Yantai University, Yantai 264005, China; (C.-F.S.); (J.-H.L.)
| | - Jian-Hao Lv
- School of Life Sciences, Yantai University, Yantai 264005, China; (C.-F.S.); (J.-H.L.)
| | - Yan-Jun Yang
- School of Food Science, Jiangnan University, Wuxi 214122, China;
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11
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Qu B, Xue J, Luo Y. Self-assembled caseinate-laponite® nanocomposites for curcumin delivery. Food Chem 2021; 363:130338. [PMID: 34161872 DOI: 10.1016/j.foodchem.2021.130338] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/12/2021] [Accepted: 06/05/2021] [Indexed: 01/10/2023]
Abstract
In this study, novel self-assembled protein-clay nanocomposites were developed for curcumin delivery. Experimentally, curcumin was dissolved and deprotonated in sodium caseinate-laponite® (NaCas-LAP) dispersion at pH 12.0 for 30 min followed by neutralization to pH = 7. Due to the pH-mediated dissociation and re-association process, curcumin was successfully encapsulated into NaCas-LAP nanocomposites. The colloidal properties and encapsulation capabilities of NaCas-LAP nanocomposites were investigated, including particle size, zeta potential, encapsulation efficiency, release profile in simulated gastrointestinal tract, as well as nanoscale morphology. The results indicated that upon neutralization, NaCas-LAP nanocomposites were re-associated into smaller particles due to strong hydrophobic interactions among NaCas, LAP and curcumin. Specifically, 0.10% curcumin loaded nanocomposites prepared with 2% NaCas and 0.5% LAP showed improved encapsulation performance (73.4%) with smaller particle size (100 nm). The as-prepared protein-clay nanocomposites hold promising potential to deliver lipophilic bioactive compounds, such as curcumin.
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Affiliation(s)
- Bai Qu
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA
| | - Jingyi Xue
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA.
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12
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Affiliation(s)
- Zhi Yang
- School of Food and Advanced Technology, Massey University, Auckland, New Zealand
| | - Sahraoui Chaieb
- Lawrence Berkeley National Laboratory, Berkeley, California, USA
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Gaviria YAR, Palencia NSN, Capello C, Trevisol TC, Monteiro AR, Valencia GA. Nanostructured pH‐Indicator Films Based on Cassava Starch, Laponite, and Jambolan (
Syzygium cumini
) Fruit Manufactured by Thermo‐Compression. STARCH-STARKE 2021. [DOI: 10.1002/star.202000208] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yessica Alexandra Rodriguez Gaviria
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
- Escuela de Ingeniería Química Universidad Industrial de Santander (UIS) Cra 27 Calle 9 Bucaramanga 680002 Colombia
| | - Natalia Stefanía Navarro Palencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
- Escuela de Ingeniería Química Universidad Industrial de Santander (UIS) Cra 27 Calle 9 Bucaramanga 680002 Colombia
| | - Cristiane Capello
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Thalles Canton Trevisol
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
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14
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Coelho Leandro G, Capello C, Luiza Koop B, Garcez J, Rodrigues Monteiro A, Ayala Valencia G. Adsorption-desorption of anthocyanins from jambolan (Syzygium cumini) fruit in laponite® platelets: Kinetic models, physicochemical characterization, and functional properties of biohybrids. Food Res Int 2020; 140:109903. [PMID: 33648205 DOI: 10.1016/j.foodres.2020.109903] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 10/30/2020] [Accepted: 11/07/2020] [Indexed: 01/09/2023]
Abstract
This study aims to develop and characterize biohybrids (BH) based on anthocyanins (ACNs) from jambolan (Syzygium cumini) and laponite® (Lap). ACNs from jambolan fruit were extracted using an acidified water solution at pH 1. ACNs were recovered from extract using Lap as adsorbent between 5 °C and 40 °C. There was no significant effect (p > 0.05) of the temperature on the adsorption process of ACNs. Thus, the process was classified as physical adsorption in heterogeneous sites where ACNs were stabilized by means of van der Waals force, π - π force, and hydrogen bonding on the Lap surface. After adsorption, the BH powder appeared to have an amorphous structure and red color. However, the color changed at pH ≥ 7. In addition, the obtained BH showed antioxidant properties and high stability when exposed to visible light irradiation. This research reports new information about the valorization and application of ACNs from jambolan for food industrial applications.
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Affiliation(s)
- Gabriel Coelho Leandro
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Cristiane Capello
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Betina Luiza Koop
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Jussara Garcez
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
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15
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Xu J, Liu F, Goff HD, Zhong F. Effect of pre-treatment temperatures on the film-forming properties of collagen fiber dispersions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105326] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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16
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Nikfarjam M, Kokabi M. Chitosan/laponite nanocomposite nanogels as a potential drug delivery system. Polym Bull (Berl) 2020. [DOI: 10.1007/s00289-020-03335-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Gat P, Rafiq S, Vysakh T, Gat Y, Waghmare R. A Review on Approaches of Edible Coating as Potential Packaging for Meat, Poultry and Seafood. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666190619110933] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The World population is increasing continuously and to fulfil the requirement of future
generation food supply needs to be increased. Food availability and accessibility can be increased by
increasing production, improving distribution, and reducing the losses. To achieve the goal of improving
the quality of food products, the use of synthetic packaging films has increased and this has
led to serious ecological problems due to their non-biodegradability. Amongst other alternatives to
replace the use of synthetic packaging, the application of biodegradable films and coatings has shown
promising results. The aim of this article is to update the information about the effects of polysaccharide,
protein and lipid-based coatings, and antimicrobial and composite coatings on meat products. In the
future, this data will be helpful for the processors to select the best coating material which can
enhance the quality of different fresh, processed and frozen meat, poultry and seafood.
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Affiliation(s)
- Punam Gat
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara-144411, India
| | - Shafiya Rafiq
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara-144411, India
| | - Thelamparambath Vysakh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara-144411, India
| | - Yogesh Gat
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara-144411, India
| | - Roji Waghmare
- School of Biotechnology and Bioinformatics, D.Y. Patil University, Navi Mumbai-400614, India
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18
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López-Angulo D, Bittante AMQ, Luciano CG, Ayala-Valencia G, Flaker CH, Djabourov M, José do Amaral Sobral P. Effect of Laponite® on the structure, thermal stability and barrier properties of nanocomposite gelatin films. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100596] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Nascimento da Silva M, de Matos Fonseca J, Feldhaus HK, Soares LS, Valencia GA, Maduro de Campos CE, Di Luccio M, Monteiro AR. Physical and morphological properties of hydroxypropyl methylcellulose films with curcumin polymorphs. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105217] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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20
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Effect of LAPONITE® addition on the mechanical, barrier and surface properties of novel biodegradable kafirin nanocomposite films. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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Valencia GA, Luciano CG, Lourenço RV, Bittante AMQB, do Amaral Sobral PJ. Morphological and physical properties of nano-biocomposite films based on collagen loaded with laponite®. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2018.11.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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Shi H, Zhang R, Feng S, Wang J. Influence of laponite on the drug loading and release performance of LbL polyurethane/poly(acrylic acid) multilayers. J Appl Polym Sci 2018. [DOI: 10.1002/app.47348] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Haizhu Shi
- Key Laboratory of Oil Gas & Fine Chemicals, Ministry of Education and Xinjiang Uyghur Autonomous Region, College of Chemistry and Chemical Engineering; Xinjiang University; Urumqi 830046 China
- School of Life Science and Engineering; Southwest Jiaotong University; Chengdu 610031 China
| | - Rui Zhang
- Key Laboratory of Oil Gas & Fine Chemicals, Ministry of Education and Xinjiang Uyghur Autonomous Region, College of Chemistry and Chemical Engineering; Xinjiang University; Urumqi 830046 China
| | - Shun Feng
- School of Life Science and Engineering; Southwest Jiaotong University; Chengdu 610031 China
| | - Jide Wang
- Key Laboratory of Oil Gas & Fine Chemicals, Ministry of Education and Xinjiang Uyghur Autonomous Region, College of Chemistry and Chemical Engineering; Xinjiang University; Urumqi 830046 China
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Samimi Gharaie S, Dabiri SMH, Akbari M. Smart Shear-Thinning Hydrogels as Injectable Drug Delivery Systems. Polymers (Basel) 2018; 10:E1317. [PMID: 30961242 PMCID: PMC6401686 DOI: 10.3390/polym10121317] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 11/22/2018] [Accepted: 11/22/2018] [Indexed: 01/01/2023] Open
Abstract
In this study, we fabricated and characterized a smart shear-thinning hydrogel composed of gelatin and laponite for localized drug delivery. We added chitosan (Chi) and poly N-isopropylacrylamide-co-Acrylic acid (PNIPAM) particles to the shear-thinning gel to render it pH-responsive. The effects of total solid weight and the percentage of laponite in a solid mass on the rheological behavior and mechanical properties were investigated to obtain the optimum formulation. The nanocomposite gel and particles were characterized using Fourier-transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), zeta potential, and dynamic light scattering techniques. Finally, release related experiment including degradability, swelling and Rhodamine B (Rd) release at various pH were performed. The results suggest that incorporation of silicate nanoplatelets in the gelatin led to the formation of the tunable porous composite, with a microstructure that was affected by introducing particles. Besides, the optimum formulation possessed shear-thinning properties with modified rheological and mechanical properties which preserved its mechanical properties while incubated in physiological conditions. The release related experiments showed that the shear-thinning materials offer pH-sensitive behavior so that the highest swelling ratio, degradation rate, and Rd release were obtained at pH 9.18. Therefore, this nanocomposite gel can be potentially used to develop pH-sensitive systems.
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Affiliation(s)
- Sadaf Samimi Gharaie
- Laboratory for Innovations in Microengineering (LiME), Department of Mechanical Engineering, University of Victoria, Victoria, BC V8P 5C2, Canada.
- Center for Biomedical Research, University of Victoria, Victoria, BC V8P 5C2, Canada.
- Center for Advanced Materials and Related Technologies, University of Victoria, Victoria, BC V8P 5C2, Canada.
| | - Seyed Mohammad Hossein Dabiri
- Laboratory for Innovations in Microengineering (LiME), Department of Mechanical Engineering, University of Victoria, Victoria, BC V8P 5C2, Canada.
- Department of Informatics, Bioengineering, Robotics, and System Engineering, University of Genoa, Genoa 16145, Italy.
| | - Mohsen Akbari
- Laboratory for Innovations in Microengineering (LiME), Department of Mechanical Engineering, University of Victoria, Victoria, BC V8P 5C2, Canada.
- Center for Biomedical Research, University of Victoria, Victoria, BC V8P 5C2, Canada.
- Center for Advanced Materials and Related Technologies, University of Victoria, Victoria, BC V8P 5C2, Canada.
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Qiang X, Zhou S, Zhang Z, Quan Q, Huang D. Synergistic Effect of Halloysite Nanotubes and Glycerol on the Physical Properties of Fish Gelatin Films. Polymers (Basel) 2018; 10:E1258. [PMID: 30961183 PMCID: PMC6401894 DOI: 10.3390/polym10111258] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 11/06/2018] [Accepted: 11/07/2018] [Indexed: 11/17/2022] Open
Abstract
Fish gelatin (FG)/glycerol (GE)/halloysite (HT) composite films were prepared by casting method. The morphology of the composite films was observed by scanning electron microscopy (SEM). The effects of HT and GE addition on the mechanical properties, water resistance and optical properties of the composites were investigated. Results showed that with increasing GE content, the elongation at composite breaks increased significantly, but their tensile strength (TS) and water resistance decreased. SEM results showed that GE can partly promote HT dispersion in composites. TS and water resistance also increased with the addition of HTs. Well-dispersed HTs in the FG matrix decreased the moisture uptake and water solubility of the composites. All films showed a transparency higher than 80% across the visible light region (400⁻800 nm), thereby indicating that light transmittance of the resulting nanocomposites was slightly affected by GE and HTs.
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Affiliation(s)
- Xiaohu Qiang
- School of Materials Science and Engineering, Lanzhou Jiaotong University, Lanzhou 730070, China.
| | - Songyi Zhou
- School of Materials Science and Engineering, Lanzhou Jiaotong University, Lanzhou 730070, China.
| | - Zhuo Zhang
- School of Materials Science and Engineering, Lanzhou Jiaotong University, Lanzhou 730070, China.
| | - Qiling Quan
- School of Materials Science and Engineering, Lanzhou Jiaotong University, Lanzhou 730070, China.
| | - Dajian Huang
- School of Materials Science and Engineering, Lanzhou Jiaotong University, Lanzhou 730070, China.
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25
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Novel chitosan films with laponite immobilized Ag nanoparticles for active food packaging. Carbohydr Polym 2018; 199:210-218. [DOI: 10.1016/j.carbpol.2018.07.030] [Citation(s) in RCA: 165] [Impact Index Per Article: 27.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 06/29/2018] [Accepted: 07/09/2018] [Indexed: 11/21/2022]
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26
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27
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Microstructure and physical properties of nano-biocomposite films based on cassava starch and laponite. Int J Biol Macromol 2018; 107:1576-1583. [DOI: 10.1016/j.ijbiomac.2017.10.031] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Accepted: 10/05/2017] [Indexed: 11/22/2022]
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28
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Evaluation of Freshness in Determination of Volatile Organic Compounds Released from Pork by HS-SPME-GC-MS. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1109-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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Buhl M, Staniford M, Lamping S, Körsgen M, Arlinghaus HF, Kynast U, Ravoo BJ. Patterning of Nanoclays on Positively Charged Self-Assembled Monolayers via Micromolding in Capillaries. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2017; 33:8799-8804. [PMID: 28351148 DOI: 10.1021/acs.langmuir.6b04618] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Nanoclays are nanomaterials with versatile adsorptive properties. This contribution describes the generation of micropatterns of a nanoclay ("laponite") on ammonium-terminated, self-assembled monolayers (SAMs) on glass and silicon. Microstructured immobilization of the laponite was performed using micromolding in capillaries (MIMIC). The immobilization was verified using contact angle goniometry, X-ray photoelectron spectroscopy (XPS), atomic force microscopy (AFM), scanning electron microscopy (SEM), time-of-flight secondary ion mass spectrometry (ToF-SIMS), and fluorescence microscopy. Furthermore, laponite was modified with Nile red to generate a fluorescence enhancement-based surface sensor for the vitamin choline.
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Affiliation(s)
- Moritz Buhl
- Organic Chemistry Institute and Center for Soft Nanoscience, Westfälische Wilhelms-Universität Münster , Corrensstrasse 40, 48149 Münster, Germany
| | - Mark Staniford
- Institute for Optical Technologies, Münster University of Applied Sciences , Stegerwaldsstrasse 39, 48565 Steinfurt, Germany
| | - Sebastian Lamping
- Organic Chemistry Institute and Center for Soft Nanoscience, Westfälische Wilhelms-Universität Münster , Corrensstrasse 40, 48149 Münster, Germany
| | - Martin Körsgen
- Physics Institute, Westfälische Wilhelms-Universität Münster , Wilhelm-Klemm-Straße 10, 48149 Münster, Germany
| | - Heinrich F Arlinghaus
- Physics Institute, Westfälische Wilhelms-Universität Münster , Wilhelm-Klemm-Straße 10, 48149 Münster, Germany
| | - Ulrich Kynast
- Institute for Optical Technologies, Münster University of Applied Sciences , Stegerwaldsstrasse 39, 48565 Steinfurt, Germany
| | - Bart Jan Ravoo
- Organic Chemistry Institute and Center for Soft Nanoscience, Westfälische Wilhelms-Universität Münster , Corrensstrasse 40, 48149 Münster, Germany
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30
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Wang K, Wang W, Ye R, Xiao J, Liu Y, Ding J, Zhang S, Liu A. Mechanical and barrier properties of maize starch-gelatin composite films: effects of amylose content. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3613-3622. [PMID: 28102016 DOI: 10.1002/jsfa.8220] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2016] [Revised: 12/28/2016] [Accepted: 01/15/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND In order to obtain new reinforcing bio-fillers to improve the physicochemical properties of gelatin-based films, three types of maize starch, waxy maize starch (Ap), normal starch (Ns) and high-amylose starch (Al), were incorporated into gelatin film and the resulting film properties were investigated, focusing on the impact of amylose content. RESULTS The thickness, opacity and roughness of gelatin film increased depending on the amylose content along with the starch concentration. The effects of the three starches on the mechanical properties of gelatin film were governed by amylose content, starch concentration as well as environmental relative humidity (RH). At 75% RH, the presence of Al and Ns in the gelatin matrix increased the film strength but decreased its elongation, while Ap exhibited an inverse effect. Starch addition decreased the oxygen permeability of the film, with the lowest value at 20% Al and Ns. All starches, notably at 30% content, led to a decrease in the water vapor permeability of the film at 90% RH, especially Ns starch. Furthermore, the starches improved the thermal stability of the film to some extent. Fourier transform infrared spectra indicated that some weak intermolecular interactions such as hydrogen bonding occurred between gelatin and starch. Moreover, a high degree of B-type crystallinity of starch was characterized in Gel-Al film by X-ray diffraction. CONCLUSION Tailoring the properties of gelatin film by the incorporation of different types of maize starch provides the potential to extend its applications in edible food packaging. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Kun Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Ran Ye
- Roha USA LLC, St Louis, MO, USA
| | - Jingdong Xiao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Yaowei Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Junsheng Ding
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Shaojing Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Anjun Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
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31
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Sui Chin S, Han Lyn F, Nur Hanani Z. Effect of Aloe vera ( Aloe barbadensis Miller) gel on the physical and functional properties of fish gelatin films as active packaging. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.04.008] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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32
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Zhang L, Liu A, Wang W, Ye R, Liu Y, Xiao J, Wang K. Characterisation of microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil: meat packaging application. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13441] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Le Zhang
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin Tianjin 300457 China
- Tianjin Modern Vocational Technology College; Tianjin Tianjin 300350 China
| | - Anjun Liu
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin Tianjin 300457 China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin Tianjin 300457 China
- Engineering Research Center of Food Biotechnology, Ministry of Education; Tianjin University of Science & Technology; Tianjin Tianjin 300457 China
| | - Ran Ye
- Department of Biosystems Engineering and Soil Science; University of Tennessee; 2506 E. J. Chapman Drive Knoxville TN 37996-4531 USA
| | - Yaowei Liu
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin Tianjin 300457 China
| | - Jindong Xiao
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin Tianjin 300457 China
| | - Kun Wang
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin Tianjin 300457 China
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33
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Wu X, Wang K, Liu Y, Liu A, Ye R. Microstructure of transglutaminase-induced gelatin-natamycin fungistatic composite films. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1280679] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Xiaomeng Wu
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Kun Wang
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Yaowei Liu
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Anjun Liu
- College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Ran Ye
- Department of Biosystems Engineering and Soil Science, University of Tennessee, Knoxville, TN, USA
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34
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Wang K, Wang W, Wu X, Xiao J, Liu Y, Liu A. Effect of photochemical UV/riboflavin-mediated cross-links on different properties of fish gelatin films. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12536] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kun Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Xiaomeng Wu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Jingdong Xiao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Yaowei Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Anjun Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
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35
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Wang W, Liu Y, Liu A, Xiao J, Wang K, Zhao Y, Zhang S, Zhang L. Fabrication of acid-swollen collagen fiber-based composite films: Effect of nano-hydroxyapatite on packaging related properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1190745] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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36
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Effects of Cellulose Nanofibers Filling and Palmitic Acid Emulsions Coating on the Physical Properties of Fish Gelatin Films. FOOD BIOPHYS 2016. [DOI: 10.1007/s11483-016-9459-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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37
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Impact of melting point of palm oil on mechanical and water barrier properties of gelatin-palm oil emulsion film. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.042] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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38
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Abstract
This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.
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39
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Wu X, Liu Y, Wang W, Han Y, Liu A. Improved mechanical and thermal properties of gelatin films using a nano inorganic filler. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12469] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Xiaomeng Wu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Yaowei Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Yue Han
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Anjun Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
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Wang W, Liu Y, Liu A, Zhao Y, Chen X. Effect ofin situapatite on performance of collagen fiber film for food packaging applications. J Appl Polym Sci 2016. [DOI: 10.1002/app.44154] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Wenhang Wang
- Key Laboratory of Food Nutrition and Safety; Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology; Tianjin 300457 China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center; 300457 Tianjin China
| | - Yaowei Liu
- Key Laboratory of Food Nutrition and Safety; Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology; Tianjin 300457 China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center; 300457 Tianjin China
| | - Anjun Liu
- Key Laboratory of Food Nutrition and Safety; Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology; Tianjin 300457 China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center; 300457 Tianjin China
| | - Yana Zhao
- Key Laboratory of Food Nutrition and Safety; Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology; Tianjin 300457 China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center; 300457 Tianjin China
| | - Xin Chen
- Key Laboratory of Food Nutrition and Safety; Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology; Tianjin 300457 China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center; 300457 Tianjin China
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Wang W, Li C, Zhang H, Ni Y. Using Liquid Smoke to Improve Mechanical and Water Resistance Properties of Gelatin Films. J Food Sci 2016; 81:E1151-7. [DOI: 10.1111/1750-3841.13282] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Accepted: 02/22/2016] [Indexed: 12/31/2022]
Affiliation(s)
- Wenwang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
- Limerick Pulp and Paper Centre; Univ. of New Brunswick; Fredericton New Brunswick E3B 5A3 Canada
| | - Cong Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
| | - Hongjie Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
- Limerick Pulp and Paper Centre; Univ. of New Brunswick; Fredericton New Brunswick E3B 5A3 Canada
| | - Yonghao Ni
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin Univ. of Science and Technology; Tianjin 300457 China
- Limerick Pulp and Paper Centre; Univ. of New Brunswick; Fredericton New Brunswick E3B 5A3 Canada
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Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.03.015] [Citation(s) in RCA: 109] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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