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Shabani H, Askari G, Khodaiyan F, Parandi E. Sweet cherry tree (Prunus avium) exudate gum-based film modification in a photoreactor: Effects of hydrogen peroxide oxidation, UV irradiation, and TiO 2 nanoparticles. Int J Biol Macromol 2024; 266:130932. [PMID: 38527683 DOI: 10.1016/j.ijbiomac.2024.130932] [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: 10/07/2023] [Revised: 03/03/2024] [Accepted: 03/14/2024] [Indexed: 03/27/2024]
Abstract
The fabrication possibility of nanocomposite film from sweet cherry tree exudate gum (SCG) was studied. To improve SCG film properties, oxidation with hydrogen peroxide, ultraviolet irradiation (UV-A and UV-C), and TiO2 nanoparticles (T-NPs) were used. Hydrogen peroxide oxidation at higher amounts decreased the water vapor permeability (WVP) and thickness and increased the mechanical properties and transparency. In comparison with the UV-A, UV irradiation of the C-type increased permeability, and elongation at break (EAB) and thickness, but reduced the tensile strength (TS), solubility, and transparency. The permeability and tensile strength were increased and elongation at break was decreased at a longer time of irradiation. The transparency values of fabricated films ranged from 65.3 to 79.5 % and WVP were in the range of 2.32-4.72 (×10-10 g/m.s.Pa). The measured TS of the SCG films were between 2.2 and 5 MPa and the EAB of the SCG films was between 35 and 68.7 %. The FTIR spectrum and SEM images revealed that the treatments could affect the bonds and the smoothness of the film surface, respectively. Images provided by AFM showed that the roughness of the films was increased by the addition of T-NPs. The incorporation of T-NPs increased the TS and decreased EAB and WVP. These results indicated that oxidation, UV irradiation and nanomaterials incorporation could be used to improve SCG film properties that are related to food packaging material.
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Affiliation(s)
- Hossein Shabani
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | - Gholamreza Askari
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran.
| | - Ehsan Parandi
- Department of Food Science & Technology, University of Tehran, Iran.
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2
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Ertan K, Sahin S, Sumnu G. Effects of alkaline pH and gallic acid enrichment on the physicochemical properties of sesame protein and common vetch starch-based composite films. Int J Biol Macromol 2024; 257:128743. [PMID: 38100960 DOI: 10.1016/j.ijbiomac.2023.128743] [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: 08/15/2023] [Revised: 11/27/2023] [Accepted: 12/09/2023] [Indexed: 12/17/2023]
Abstract
In this study, sesame (Sesamum indicum L.) meal protein and common vetch (Vicia sativa L.) starch were extracted and used to obtain biodegradable composite films at different pH values (7, 9, and 11). Films were plasticized with glycerol (2.5 %) and enriched with gallic acid (0.25 %). Increasing pH promoted mechanical properties of the films with the developed barrier and thermal characteristics. Gallic acid addition at pH 7 resulted in lower tensile strength and higher elongation by reducing intermolecular forces, and a shift of diffraction peaks through lower angles due to crystal lattice expansion, as compared to neutral films without gallic acid. On the other hand, gallic acid-enriched films at neutral pH exhibited superior antioxidant properties. The mild alkalinity with gallic acid provided the lowest water vapor permeability, high thermal stability, improved mechanical properties and light barrier property due to deprotonation and subsequent interactions with biopolymers. The FTIR spectrum confirmed intense interactions, such as crosslinking and covalent bonding, promoted by mild alkalinity. Therefore, sesame protein and common vetch starch-based composite film with gallic acid incorporation at pH 9 can be recommended to be used in biodegradable active food packaging applications.
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Affiliation(s)
- Kubra Ertan
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey; Department of Food Engineering, Faculty of Engineering and Architecture, Burdur Mehmet Akif Ersoy University, Istiklal Campus, 15030 Burdur, Turkey
| | - Serpil Sahin
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey.
| | - Gulum Sumnu
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
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3
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Ridella F, Marcet I, Gutiérrez G, Rendueles M, Díaz M. Characterization of Pickering emulsions stabilized by delipidated egg yolk granular protein nanoparticles crosslinked with ultraviolet radiation. Food Chem 2024; 433:137330. [PMID: 37660604 DOI: 10.1016/j.foodchem.2023.137330] [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: 10/27/2022] [Revised: 06/08/2023] [Accepted: 08/28/2023] [Indexed: 09/05/2023]
Abstract
In this study, delipidated egg yolk proteins were used for the first time to prepare nanoparticles by the self-assembling method at pH 8.0, then treated with UV-C as a crosslinking agent, and their stability tested at pH 7.0, which is a more convenient pH for food applications. According to the results obtained, non-irradiated nanoparticles had a size of 431.8 ± 75.7 nm at pH 7.0, but the 10 min UV-C irradiated nanoparticles had an average size of 139.7 ± 5.9 nm. These nanoparticles also showed a high resistance to destabilization by SDS, urea or DTT and noticeable antioxidant and ferrous chelating activities. Pickering emulsions prepared at the nanoparticle concentration of 1 % (w/w) showed the smallest average droplet size and the lowest Turbiscan stability index value after 80 days of storage. All in all, these results have important implications for the utilisation of these proteins as a conventional Pickering emulsifying agent.
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Affiliation(s)
- Florencia Ridella
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
| | - Ismael Marcet
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
| | - Gemma Gutiérrez
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
| | - Manuel Rendueles
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain.
| | - Mario Díaz
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería 8, 33006 Oviedo, Spain
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4
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Li M, Zhou D, Li Y, Li Q, Song Y, Geng F, Wu D. Aggregation studies of alpha-lactalbumin induced by edible azo dyes with different sulfonyl group numbers: A comparative study. Int J Biol Macromol 2023; 253:127374. [PMID: 37839609 DOI: 10.1016/j.ijbiomac.2023.127374] [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: 04/19/2023] [Revised: 09/14/2023] [Accepted: 10/09/2023] [Indexed: 10/17/2023]
Abstract
As an opaque and complex colloidal mixture, milk is usually present as a positively charged colloid under acidic conditions. Adding negatively charged colloids can lead to protein aggregation in milk. Alpha-lactalbumin (α-La) is an essential component of whey protein and has good physicochemical properties for functional food development. We combined spectroscopy, computer simulations, and other techniques to comparative analyze the mechanisms and characteristics of isolated α-La aggregation induced by CI Acid Red 27 (C27)/CI Acid Red 14 (FB) containing different sulfonyl groups in vitro. The results showed that C27/FB (5.25 × 10-5 mol·L-1 to 3.15 × 10-4 mol·L-1) induced the formation of fibril-like aggregates under acidic conditions (pH 2.0 and 4.0) mainly benefit from hydrophobic and electrostatic forces. Weakening and redshift of α-La's characteristics negative peak were observed (208 nm to 218 nm) on circular dichroism. β-Crosslinks self-assembly and reorganization of disulfide bonds occurred during protein fibrillation. Moreover, the different redshift intensity of Congo red binding to amyloid fibrils was observed to be induced by C27 (>551 nm) and FB (>536 nm), and the direct observation by TEM demonstrated the ability to induce protein fibrillation is C27 > FB. Edible azo dyes with more sulfonyl groups would possess a stronger ability to induce protein fibrillation.
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Affiliation(s)
- Mohan Li
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Dian Zhou
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yuanqiao Li
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Qinhong Li
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yali Song
- Department of Laboratory Medicine, West China Hospital, Sichuan University, Chengdu 610100, China.
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Di Wu
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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Cobos Á, Díaz O. Impact of Nanoclays Addition on Chickpea ( Cicer arietinum L.) Flour Film Properties. Foods 2023; 13:75. [PMID: 38201103 PMCID: PMC10778780 DOI: 10.3390/foods13010075] [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: 12/05/2023] [Revised: 12/22/2023] [Accepted: 12/23/2023] [Indexed: 01/12/2024] Open
Abstract
Chickpea flour is an affordable natural blend of starch, proteins, and lipids, which can create films with suitable properties as an eco-friendly packaging material. Nanoclays' incorporation into natural biopolymers enhances the barrier properties of the resulting nanocomposites, so they could improve the properties of flour films. The objective of this work was to assess the influence of three types of nanoclays (halloysite, bentonite, and Cloisite 20A) at two concentrations on the characteristics of chickpea flour films. In general terms, when the lowest dose (5%) was added, no or very slight significant differences with the control were observed in most parameters, except for thermal stability and opacity, which increased, and solubility, which decreased. At the highest concentration (10%), films containing any of the nanoclays demonstrated greater thermal stability, opacity, and rigidity while being less soluble than those without nanofillers. Bentonite exhibited superior film structure distribution compared to other nanoclays. At the highest concentration, it had the most significant impact on modifying the properties of chickpea flour films, increasing their tensile and puncture strengths while decreasing elasticity and water vapor permeability. The incorporation of nanoclays into chickpea flour films could be a useful technique to enhance their properties.
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Affiliation(s)
| | - Olga Díaz
- Área de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain;
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6
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Fitzner L, Hasler M, Heyn TR, Schwarz K, Keppler JK. UVB pretreatment of β-lactoglobulin affects the temperature-induced formation of functional amyloid-like aggregates and promotes oxidative degradation. Food Chem 2023; 429:136898. [PMID: 37516047 DOI: 10.1016/j.foodchem.2023.136898] [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: 03/17/2023] [Revised: 06/11/2023] [Accepted: 07/14/2023] [Indexed: 07/31/2023]
Abstract
Unfolding in combination with or without acid hydrolysis is crucial for the formation of functional amyloid (fibrillar) or amyloid-like (worm-like) β-lactoglobulin (BLG) aggregates, which can be induced through temperature treatment for several hours at pH 2-4. A preceding conformational destabilization of BLG might affect its aggregation. We investigated ultraviolet (UV) B radiation as conformational perturbing treatment to facilitate temperature-induced protein aggregation. 2-h UVB pretreated BLG (UV-BLG) exhibited an accelerated worm-like aggregation at pH 3.5, while at pH 2 the formation of fibrils was decelerated. The UV-induced conformational destabilization lowered the thermal stability and thus facilitates unfolding during thermal treatment. Thereby, the formation of covalent and non-covalent intermolecular interactions was favored, which promoted assembly of intact proteins resulting in worm-like aggregates. The oxidative degradation of UV-BLG was suggested to alter fibrillation-prone protein regions and thereby impede peptide assembly.
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Affiliation(s)
- Laura Fitzner
- Institute of Human Nutrition and Food Science, Division Food Technology, Christian-Albrechts-University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
| | - Mario Hasler
- Lehrfach Variationsstatistik, Christian-Albrechts-University of Kiel, Hermann-Rodewald-Strasse 9, 24118 Kiel, Germany.
| | - Timon R Heyn
- Institute of Human Nutrition and Food Science, Division Food Technology, Christian-Albrechts-University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
| | - Karin Schwarz
- Institute of Human Nutrition and Food Science, Division Food Technology, Christian-Albrechts-University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
| | - Julia Katharina Keppler
- Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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7
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Kasprzak MM, Jarzębski M, Smułek W, Berski W, Zając M, Östbring K, Ahlström C, Ptasznik S, Domagała J. Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein. Foods 2023; 12:2288. [PMID: 37372498 DOI: 10.3390/foods12122288] [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: 04/18/2023] [Revised: 05/31/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed protein-stabilised emulsions with an increasing gradient of milk fat or rapeseed oil (10, 20, 30, 40 and 50%, v/v) were fabricated using a high shear rate homogenisation. All emulsions showed 100% oil encapsulation for 30 days of storage, irrespective of lipid type and the concentration used. Rapeseed oil emulsions were stable against coalescence, whereas the milk fat emulsion showed a partial micro-coalescence. The apparent viscosity of emulsions raised with increased lipid concentrations. Each of the emulsions showed a shear thinning behaviour, a typical behaviour of non-Newtonian fluids. The average droplet size was raised in milk fat and rapeseed oil emulsions when the concentration of lipids increased. A simple approach to manufacturing stable emulsions offers a feasible hint to convert protein-rich by-products into a valuable carrier of saturated or unsaturated lipids for the design of foods with a targeted lipid profile.
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Affiliation(s)
- Mirosław M Kasprzak
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland
| | - Wojciech Smułek
- Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-695 Poznań, Poland
| | - Wiktor Berski
- Department of Carbohydrates Technology and Cereals Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
| | - Marzena Zając
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
| | - Karolina Östbring
- Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden
| | - Cecilia Ahlström
- Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden
| | - Stanisław Ptasznik
- Lipid Processing Group, The Department of Meat and Fat Technology, Institute of Agricultural and Food Biotechnology, State Research Institute, 4 Jubilerska Str., 04-190 Warsaw, Poland
| | - Jacek Domagała
- Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
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8
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Bing SJ, Li YQ, Sun GJ, Wang CY, Liang Y, Hua DL, Chen L, Mo HZ. Effect of different acidic or alkaline environments on structural characteristics, functional and physicochemical properties of lentinus edodes protein. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.04.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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9
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Gerna S, D’Incecco P, Limbo S, Sindaco M, Pellegrino L. Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review. Foods 2023; 12:foods12061271. [PMID: 36981197 PMCID: PMC10048563 DOI: 10.3390/foods12061271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/12/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
Biopolymers of different natures (carbohydrates, proteins, etc.) recovered from by-products of industrial processes are increasingly being studied to obtain biomaterials as alternatives to conventional plastics, thus contributing to the implementation of a circular economy. The food industry generates huge amounts of by-products and waste, including unsold food products that reach the end of their shelf life and are no longer usable in the food chain. Milk proteins can be easily separated from dairy waste and adapted into effective bio-based polymeric materials. Firstly, this review describes the relevant properties of milk proteins and the approaches to modifying them for subsequent use. Then, we provide an overview of recent studies on the development of films and coatings based on milk proteins and, where available, their applications in food packaging. Comparisons among published studies were made based on the formulation as well as production conditions and technologies. The role of different additives and modifiers tested for the performances of films and coatings, such as water vapor permeability, tensile strength, and elongation at break, were reviewed. This review also outlines the limitations of milk-protein-based materials, such as moisture sensitivity and brittleness. Overall, milk proteins hold great potential as a sustainable alternative to petroleum-based polymers. However, their use in food packaging materials at an industrial level remains problematic.
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10
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3D-printed PLA/PEO blend as biodegradable substrate coating with CoCl2 for colorimetric humidity detection. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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11
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Yuan E, Zhou M, Nie S, Ren J. Interaction mechanism between ZnO nanoparticles-whey protein and its effect on toxicity in GES-1 cells. J Food Sci 2022; 87:2417-2426. [PMID: 35590487 DOI: 10.1111/1750-3841.16193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 04/20/2022] [Accepted: 04/26/2022] [Indexed: 11/27/2022]
Abstract
The interaction between zinc oxide nanoparticles (ZnO NPs) and whey protein (WP) was studied. The gastric epithelial cell line (GES-1) was used to evaluate the toxicity intensity of ZnO NPs. The interaction mechanism of ZnO NPs and WP was studied by spectroscopic techniques. The results showed that the inhibitory effect of ZnO NPs on cells activity could be reduced when added to ZnO NPs at a concentration of 50 µg/ml. The fluorescence quenching mechanism of ZnO NPs on WP is a combination of dynamic and static quenching. The interaction force between ZnO NPs and WP can be considered as H-bond and VdW force, and they have two binding sites. The interaction between WP and ZnO NPs leads to the loosening of the structural skeleton of WP and the extension of peptide chain, which exposes the tyrosine (Tyr) and tryptophan (Trp) hydrophobic groups in the hydrophobic region of protein molecules and reduces the hydrophobicity of the microenvironment. The ZnO NPs might form a complex with WP through H-bond, hydrophobic interactions, and so on, leading to peptide chain rearrangement, and finally causing changes in the secondary structure of α-helix. Practical Application This study provides a theoretical basis for future research on the interaction between food ingredients and nanomaterials, the evaluation of toxicity of nanomaterials and the application scope of nanomaterials in food field.
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Affiliation(s)
- Erdong Yuan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Miao Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Shiying Nie
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Garavand F, Jafarzadeh S, Cacciotti I, Vahedikia N, Sarlak Z, Tarhan Ö, Yousefi S, Rouhi M, Castro-Muñoz R, Jafari SM. Different strategies to reinforce the milk protein-based packaging composites. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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13
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14
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Walayat N, Liu J, Nawaz A, Aadil RM, López-Pedrouso M, Lorenzo JM. Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives. Antioxidants (Basel) 2022; 11:antiox11030486. [PMID: 35326135 PMCID: PMC8944868 DOI: 10.3390/antiox11030486] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/25/2022] [Accepted: 02/26/2022] [Indexed: 12/26/2022] Open
Abstract
Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides and protein hydrolysates) in surimi and other seafood products has become a promising trend at an industrial scale. Improvement in gelling, textural and structural attributes of surimi gel could be attained by inhibiting the oxidative changes, protein denaturation and aggregation with these additives along with new emerging processing techniques. Moreover, the intermolecular crosslinking of surimi gel can be improved with the addition of different food hydrocolloid-based antioxidants in combination with modern processing techniques. The high-pressure processing (HPP) technique with polysaccharides can develop surimi gel with better physicochemical, antioxidative, textural attributes and increase the gel matrix than conventional processing methods. The increase in protein oxidation, denaturation, decline in water holding capacity, gel strength and viscoelastic properties of surimi gel can be substantially improved by microwave (MW) processing. The MW, ultrasonication and ultraviolet (UV) treatments can significantly increase the textural properties (hardness, gumminess and cohesiveness) and improve the antioxidative properties of surimi gel produced by different additives. This study will review potential opportunities and primary areas of future exploration for high-quality surimi gel products. Moreover, it also focuses on the influence of different antioxidants as additives and some new production strategies, such as HPP, ultrasonication, UV and MW and ohmic processing. The effects of additives in combination with different modern processing technologies on surimi gel texture are also compared.
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Affiliation(s)
- Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China;
- Correspondence: (J.L.); (M.L.-P.)
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China;
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agricultural, Faisalabad 38000, Pakistan;
| | - María López-Pedrouso
- Departamento de Zooloxía, Xenética e Antropoloxía Física, Universidade de Santiago de Compostela, 15872 Santiago de Compostela, A Coruna, Spain
- Correspondence: (J.L.); (M.L.-P.)
| | - José M. Lorenzo
- Centro Tecnolóxico da Carne de Galicia, Rúa Galicia No. 4, Parque Tecnolóxico de Galicia, 32900 San Cibrao das Vinas, Ourense, Spain;
- Facultade de Ciencias, Universidade de Vigo, 32004 Rua Doutor Temes Fernandez, Ourense, Spain
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15
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Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02768-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Plant protein in material extrusion 3D printing: Formation, plasticization, prospects, and challenges. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110623] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Abbas Syed Q, Hassan A, Sharif S, Ishaq A, Saeed F, Afzaal M, Hussain M, Anjum FM. Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1937209] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Qamar Abbas Syed
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
| | - Ali Hassan
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
| | - Saba Sharif
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
| | - Anum Ishaq
- Department of Allied Health Sciences, Superior College (University Campus), Lahore, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
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18
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Kumar A, Nayak R, Purohit SR, Rao PS. Impact of UV-C irradiation on solubility of Osborne protein fractions in wheat flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.105845] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Xie H, Huang J, Woo MW, Hu J, Xiong H, Zhao Q. Effect of cold and hot enzyme deactivation on the structural and functional properties of rice dreg protein hydrolysates. Food Chem 2020; 345:128784. [PMID: 33302104 DOI: 10.1016/j.foodchem.2020.128784] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 11/25/2020] [Accepted: 11/29/2020] [Indexed: 12/11/2022]
Abstract
This study explored the effect of three different enzyme deactivation treatments: 4 °C slow cold deactivation (RDPH-(4 °C)), -18 °C rapid cold deactivation (RDPH-(-18 °C)) and 100 °C water bath (RDPH-(100 °C)), compared to that without enzyme deactivation (RDPH-(control)) on the structural and functional properties of rice dreg protein hydrolysates (RDPHs). The RDPHs from the different enzyme deactivation methods led to significant differences in the degree of hydrolysis, surface hydrophobicity, average particle size, intrinsic fluorescence and emulsion stability. FTIR analysis revealed that the strength of RDPH-(100 °C) spectrum peaks decreased significantly. All samples showed high solubility (>85%) and potent antioxidant capacity: DPPH (~90%), ABTS (~99%), and reducing power (0.86-1.03). Among the hydrolysates evaluated, the RDPH-(100 °C) led to the lowest reducing power and hydroxyl radical scavenging activity. Results reported here will be instrumental for the development of rice protein-based products and in the optimization and scale up of manufacturing process.
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Affiliation(s)
- Hexiang Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Jinmei Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Meng Wai Woo
- Department of Chemical and Materials Engineering, Faculty of Engineering, The University of Auckland, Auckland 1142, New Zealand
| | - Juwu Hu
- Jiangxi Academy of Sciences, Jiangxi 330029, China.
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
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20
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Preparation and characterization of genipin cross-linked and lysozyme incorporated antimicrobial sodium caseinate edible films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100601] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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21
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In vitro digestion of polysaccharide including whey protein isolate hydrogels. Carbohydr Polym 2020; 229:115469. [DOI: 10.1016/j.carbpol.2019.115469] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 10/07/2019] [Accepted: 10/11/2019] [Indexed: 02/08/2023]
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22
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Aranibar C, Pedrotti F, Archilla M, Vázquez C, Borneo R, Aguirre A. Storage and preservation of dry pasta into biodegradable packaging made from triticale flour. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:693-701. [PMID: 32116378 PMCID: PMC7016091 DOI: 10.1007/s13197-019-04102-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2019] [Accepted: 09/09/2019] [Indexed: 10/26/2022]
Abstract
We studied the quality of dry pasta packaged and stored for 45 days in biodegradable bags made from triticale flour films. Results were compared with the quality of pasta packaged in commercial bags. Characterization of films and technologic and microbiological quality of pasta were performed. Biodegradable bags presented adequate properties during storage. There was no microbiological growth or differences in moisture and breaking force of dry pasta within both types of packaging during storage. Cooking quality of pasta was not affected by the type of packaging or storage time. We also studied the antioxidant capacity of pasta enriched with partially-deoiled-chia flour during storage in both types of packaging. A decrease in the antioxidant activity measured by ABTS assay was found at 45 days of storage in pasta packaged in biodegradable bags. Nevertheless, the total phenolic content and the antioxidant activity evaluated by FRAP method did not change significantly with time or type of packaging.
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Affiliation(s)
- Carolina Aranibar
- Instituto de Ciencia y Tecnología de Alimentos-Córdoba (ICYTAC-CONICET-UNC), Av. J. Filloy s/n - Ciudad Universitaria, CP X5000HUA Córdoba, Argentina
| | - Florencia Pedrotti
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Av. Vélez Sarsfield 1600, CP X5000HUA Córdoba, Argentina
| | - Mariela Archilla
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Av. Valparaíso s/n, 5000 Córdoba, Argentina
| | - Carolina Vázquez
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Av. Valparaíso s/n, 5000 Córdoba, Argentina
| | - Rafael Borneo
- Instituto de Ciencia y Tecnología de Alimentos-Córdoba (ICYTAC-CONICET-UNC), Av. J. Filloy s/n - Ciudad Universitaria, CP X5000HUA Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Av. Vélez Sarsfield 1600, CP X5000HUA Córdoba, Argentina
- Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA), Juan Filloy s/n, 5000 Córdoba, Argentina
| | - Alicia Aguirre
- Instituto de Ciencia y Tecnología de Alimentos-Córdoba (ICYTAC-CONICET-UNC), Av. J. Filloy s/n - Ciudad Universitaria, CP X5000HUA Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Av. Vélez Sarsfield 1600, CP X5000HUA Córdoba, Argentina
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23
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Chen H, Wang J, Cheng Y, Wang C, Liu H, Bian H, Pan Y, Sun J, Han W. Application of Protein-Based Films and Coatings for Food Packaging: A Review. Polymers (Basel) 2019; 11:E2039. [PMID: 31835317 PMCID: PMC6960667 DOI: 10.3390/polym11122039] [Citation(s) in RCA: 132] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 12/01/2019] [Accepted: 12/02/2019] [Indexed: 12/25/2022] Open
Abstract
As the IV generation of packaging, biopolymers, with the advantages of biodegradability, process ability, combination possibilities and no pollution to food, have become the leading food packaging materials. Biopolymers can be directly extracted from biomass, synthesized from bioderived monomers and produced directly by microorganisms which are all abundant and renewable. The raw materials used to produce biopolymers are low-cost, some even coming from agrion dustrial waste. This review summarized the advances in protein-based films and coatings for food packaging. The materials studied to develop protein-based packaging films and coatings can be divided into two classes: plant proteins and animal proteins. Parts of proteins are referred in this review, including plant proteins i.e., gluten, soy proteins and zein, and animal proteins i.e., casein, whey and gelatin. Films and coatings based on these proteins have excellent gas barrier properties and satisfactory mechanical properties. However, the hydrophilicity of proteins makes the protein-based films present poor water barrier characteristics. The application of plasticizers and the corresponding post-treatments can make the properties of the protein-based films and coatings improved. The addition of active compounds into protein-based films can effectively inhibit or delay the growth of microorganisms and the oxidation of lipids. The review also summarized the research about the storage requirements of various foods that can provide corresponding guidance for the preparation of food packaging materials. Numerous application examples of protein-based films and coatings in food packaging also confirm their important role in food packaging materials.
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Affiliation(s)
- Hongbo Chen
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Jingjing Wang
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Yaohua Cheng
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Chuansheng Wang
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
- Shandong Provincial Key Laboratory of Polymer Material Advanced Manufactorings Technology, Qingdao University of Science and Technology, Qingdao 266061, China
| | - Haichao Liu
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
| | - Huiguang Bian
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Yiren Pan
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Jingyao Sun
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
- College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing 100029, China
| | - Wenwen Han
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
- National Engineering Laboratory for Advanced Tire Equipment and Key Materials, Qingdao University of Science and Technology, Qingdao 266061, China
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24
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Li T, Wang L, Chen Z, Sun D, Li Y. Electron beam irradiation induced aggregation behaviour, structural and functional properties changes of rice proteins and hydrolysates. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105192] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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Cruz-Diaz K, Cobos Á, Fernández-Valle ME, Díaz O, Cambero MI. Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100397] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Lappa IK, Papadaki A, Kachrimanidou V, Terpou A, Koulougliotis D, Eriotou E, Kopsahelis N. Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications. Foods 2019; 8:E347. [PMID: 31443236 PMCID: PMC6723228 DOI: 10.3390/foods8080347] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/07/2019] [Accepted: 08/10/2019] [Indexed: 12/27/2022] Open
Abstract
Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating "zero waste" processes.
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Affiliation(s)
- Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
- Department of Food and Nutritional Sciences, University of Reading, Berkshire RG6 6AP, UK.
| | - Antonia Terpou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | | | - Effimia Eriotou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
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27
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Ahmad-Fouad Basha M, Mostafa AM. UV-induced macromolecular and optical modifications in gelatin solid films with transition metal chlorides. J Mol Struct 2019. [DOI: 10.1016/j.molstruc.2019.01.054] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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28
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Díaz O, Ferreiro T, Rodríguez-Otero JL, Cobos Á. Characterization of Chickpea ( Cicer arietinum L.) Flour Films: Effects of pH and Plasticizer Concentration. Int J Mol Sci 2019; 20:E1246. [PMID: 30871074 PMCID: PMC6429116 DOI: 10.3390/ijms20051246] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 03/07/2019] [Accepted: 03/08/2019] [Indexed: 12/04/2022] Open
Abstract
The use of flours as a material for biopolymer-based film preparation has gained interest due to the fact that they are a natural mixture of compatible macromolecules and due to their low cost. Chickpea flour shows a promising composition for the development of edible films. The aim of this study was to characterize and evaluate the properties of chickpea flour films as affected by pH (7 or 10) and plasticizer concentration (1% or 3% w/v) of film-forming solutions. Water vapor permeability, solubility, color, opacity, mechanical properties, thermal stability, structural changes by Fourier transform infrared analysis, and microstructure of the films were determined. Glycerol content and pH influenced chickpea flour film properties, microstructure and structural organization; interactions were also observed. The 1% glycerol films showed lower water vapor permeability, thickness, radical scavenging capacity, elongation at break and puncture deformation, and higher dry matter content, swelling, opacity, elastic modulus, and tensile and puncture strengths than 3% glycerol films. Film-forming solutions at pH 10 produced films with higher thickness and swelling, and were greener than those from solutions at neutral pH. The changes were more intense in 1% glycerol films. Glycerol concentration and pH could be combined in order to obtain chickpea flour films with different properties according to different food packaging requirements.
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Affiliation(s)
- Olga Díaz
- Área de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain.
| | - Tania Ferreiro
- Área de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain.
| | - José Luis Rodríguez-Otero
- Área de Nutrición y Bromatología, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain.
| | - Ángel Cobos
- Área de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain.
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29
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Lara BRB, Araújo ACMA, Dias MV, Guimarães M, Santos TA, Ferreira LF, Borges SV. Morphological, mechanical and physical properties of new whey protein isolate/ polyvinyl alcohol blends for food flexible packaging. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2018.11.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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30
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Using photo-modification to compatibilize nano-ZnO in development of starch-kefiran-ZnO green nanocomposite as food packaging material. Int J Biol Macromol 2019; 124:922-930. [DOI: 10.1016/j.ijbiomac.2018.11.241] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 11/23/2018] [Accepted: 11/26/2018] [Indexed: 11/18/2022]
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31
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Shahabi-Ghahfarrokhi I, Goudarzi V, Babaei-Ghazvini A. Production of starch based biopolymer by green photochemical reaction at different UV region as a food packaging material: Physicochemical characterization. Int J Biol Macromol 2019; 122:201-209. [DOI: 10.1016/j.ijbiomac.2018.10.154] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Revised: 09/16/2018] [Accepted: 10/22/2018] [Indexed: 11/28/2022]
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32
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Fathi N, Almasi H, Pirouzifard MK. Effect of ultraviolet radiation on morphological and physicochemical properties of sesame protein isolate based edible films. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.018] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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33
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Ozel B, Aydin O, Grunin L, Oztop MH. Physico-Chemical Changes of Composite Whey Protein Hydrogels in Simulated Gastric Fluid Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9542-9555. [PMID: 30111102 DOI: 10.1021/acs.jafc.8b02829] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Polysaccharide blended whey protein isolate (WPI) hydrogels were developed for the delivery of black carrot ( Daucus carota) concentrate as bioactive agent in simulated gastric fluid (SGF). Pectin (PC), gum tragacanth (GT), and xanthan gum (XG) were blended as additional polymers to modulate the release characteristics of the WPI hydrogels. Experiments showed that sole whey protein (C), XG, and GT blended hydrogels possessed restricted release profiles 67%, 61%, and 67%, respectively, whereas PC samples attained higher release rates (83%) ( p < 0.05). Interactions between polymers and aqueous medium were analyzed by nuclear magnetic resonance relaxometry. C (82 ms) and GT (84 ms) hydrogels attained higher T2 values than PC (74 ms) and XG (73 ms) samples in SGF. Hardness of only XG hydrogels increased from 1.9 to 4.1 N after gastric treatment. Physicochemical changes within hydrogels during release were also investigated, and hydrogels were proved to be appropriate for desired delivery purposes.
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Affiliation(s)
- Baris Ozel
- Food Engineering Department , Ahi Evran University , 40100 Kirsehir , Turkey
- Food Engineering Department , Middle East Technical University , 06800 Ankara , Turkey
| | - Ozlem Aydin
- Food Engineering Department , Middle East Technical University , 06800 Ankara , Turkey
| | - Leonid Grunin
- Physics Department , Volga State University of Technology , Yoshkar-Ola , Mari El , Russian Federation 424000
| | - Mecit H Oztop
- Food Engineering Department , Ahi Evran University , 40100 Kirsehir , Turkey
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34
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Goudarzi V, Shahabi-Ghahfarrokhi I. Development of photo-modified starch/kefiran/TiO2 bio-nanocomposite as an environmentally-friendly food packaging material. Int J Biol Macromol 2018; 116:1082-1088. [DOI: 10.1016/j.ijbiomac.2018.05.138] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Revised: 05/15/2018] [Accepted: 05/20/2018] [Indexed: 10/16/2022]
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35
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Physicochemical and microstructural characterization of gum tragacanth added whey protein based films. Food Res Int 2018; 105:1-9. [DOI: 10.1016/j.foodres.2017.10.071] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2017] [Revised: 10/29/2017] [Accepted: 10/31/2017] [Indexed: 01/26/2023]
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36
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Goudarzi V, Shahabi-Ghahfarrokhi I. Photo-producible and photo-degradable starch/TiO2 bionanocomposite as a food packaging material: Development and characterization. Int J Biol Macromol 2018; 106:661-669. [DOI: 10.1016/j.ijbiomac.2017.08.058] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2017] [Revised: 07/17/2017] [Accepted: 08/08/2017] [Indexed: 10/19/2022]
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37
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de Castro RJS, Domingues MAF, Ohara A, Okuro PK, dos Santos JG, Brexó RP, Sato HH. Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.05.004] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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38
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Díaz O, Candia D, Cobos Á. Whey protein film properties as affected by ultraviolet treatment under alkaline conditions. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.05.009] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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39
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Wang L, Wu M, Liu HM. Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates. Carbohydr Polym 2017; 163:181-190. [DOI: 10.1016/j.carbpol.2017.01.069] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 01/10/2017] [Accepted: 01/18/2017] [Indexed: 10/20/2022]
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40
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Abstract
Casted whey protein films exposed to ultraviolet irradiation were analyzed for their cross-linking properties and mechanical and barrier performance. Expected mechanical and barrier improvements are discussed with regard to quantification of the cross-linking in the UV-treated whey protein films. Swelling tests were used to determine the degree of swelling, degree of cross-linking, and cross-linking density. When the UV radiation dosage was raised, a significant increase of the tensile strength as well as an increase in Young’s modulus was observed. No significant changes in water vapor and oxygen barrier properties between the UV-treated films and an untreated reference sample could be observed. The cross-linking density and the degree of cross-linking significantly increased due to UV radiation. Combined results indicate a disordered protein network in cast films showing locally free volume and therefore only minor mechanical and barrier improvements.
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