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Echegaray N, Goksen G, Kumar M, Sharma R, Hassoun A, Lorenzo JM, Dar BN. A critical review on protein-based smart packaging systems: Understanding the development, characteristics, innovations, and potential applications. Crit Rev Food Sci Nutr 2023; 64:8633-8648. [PMID: 37114905 DOI: 10.1080/10408398.2023.2202256] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/29/2023]
Abstract
The use of packaging in the food industry is essential to protect food and improve its shelf life. However, traditional packaging, based on petroleum derivatives, presents some problems because it is non-biodegradable and is obtained from nonrenewable sources. In contrast, protein-based smart packaging is presented as an environmentally friendly strategy that also permits obtaining packaging with excellent characteristics for the formation of smart films and coatings. This review aims to summarize recent developments in smart packaging, focusing on edible films/coatings materials, originating from animal and plant protein sources. Various characteristics like mechanical, barrier, functional, sensory, and sustainability of packaging systems are discussed, and the processes used for their development are also described. Moreover, relevant examples of the application of these smart packaging technologies in muscle foods and some innovations in this area are presented. Protein-based films and coatings from plant and animal origins have great potential to enhance food safety and quality, and reduce environmental issues (e.g., plastic pollution and food waste). Some characteristics of the packages can be improved by incorporating polysaccharides, lipids, and other components as antioxidants, antimicrobials, and nanoparticles in protein-based composites. Promising results have been shown in many muscle foods, such as meat, fish, and other seafood. These innovative smart packaging systems are characterized by their renewable and biodegradable nature, and sustainability, among other features that go beyond typical protection barriers (namely, active, functional, and intelligent features). Nonetheless, the utilization of protein-based responsive films and coatings at industrial level still need optimization to be technologically and economically valid and viable.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Avda, Galicia n◦ 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai, India
| | - Rajan Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda, Galicia n◦ 4, Parque Tecnológico de Galicia, Ourense, Spain
- Facultad de Ciencias de Ourense, University of Vigo, Area de Tecnología de los Alimentos, Ourense, Spain
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu & Kashmir, India
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2
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Han B, Chen P, Guo J, Yu H, Zhong S, Li D, Liu C, Feng Z, Jiang B. A Novel Intelligent Indicator Film: Preparation, Characterization, and Application. Molecules 2023; 28:molecules28083384. [PMID: 37110618 PMCID: PMC10143919 DOI: 10.3390/molecules28083384] [Citation(s) in RCA: 23] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 03/29/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
The development of intelligent indicator film that can detect changes in food quality is a new trend in the food packaging field. The WPNFs-PU-ACN/Gly film was prepared based on whey protein isolate nanofibers (WPNFs). Anthocyanin (ACN) and glycerol (Gly) were used as the color indicator and the plasticizer, respectively, while pullulan (PU) was added to enhance mechanical properties of WPNFs-PU-ACN/Gly edible film. In the study, the addition of ACN improved the hydrophobicity and oxidation resistance of the indicator film; with an increase in pH, the color of the indicator film shifted from dark pink to grey, and its surface was uniform and smooth. Therefore, the WPNFs-PU-ACN/Gly edible film would be suitable for sensing the pH of salmon, which changes with deterioration, as the color change of ACN was completely consistent with fish pH. Furthermore, the color change after being exposed to grey was evaluated in conjunction with hardness, chewiness, and resilience of salmon as an indication. This shows that intelligent indicator film made of WPNFs, PU, ACN, and Gly could contribute to the development of safe food.
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Affiliation(s)
- Bing Han
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Peifeng Chen
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Jiaxuan Guo
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Hongliang Yu
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Shaojing Zhong
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Dongmei Li
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Chunhong Liu
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Zhibiao Feng
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Bin Jiang
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
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Kowalczyk D, Karaś M, Kordowska-Wiater M, Skrzypek T, Kazimierczak W. Inherently acidic films based on chitosan lactate-doped starches and pullulan as carries of nisin: A comparative study of controlled-release and antimicrobial properties. Food Chem 2023; 404:134760. [DOI: 10.1016/j.foodchem.2022.134760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 09/12/2022] [Accepted: 10/23/2022] [Indexed: 11/04/2022]
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Biodegradable poly(3-hydroxybutyrate-co-4-hydroxybutyrate) films coated with tannic acid as an active food packaging material. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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5
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Colivet J, Garcia VADS, Lourenço RV, Yoshida CMP, de Oliveira AL, Vanin FM, de Carvalho RA. Characterization of Films Produced with Cross-Linked Cassava Starch and Emulsions of Watermelon Seed Oils. Foods 2022; 11:foods11233803. [PMID: 36496614 PMCID: PMC9735843 DOI: 10.3390/foods11233803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/11/2022] [Accepted: 11/21/2022] [Indexed: 11/29/2022] Open
Abstract
Starches are promising molecules in the production of edible films. However, the hydrophilic nature of these materials is among the main limitations of packaging based on natural polymers. An underexplored alternative is the incorporation of emulsions. This work aimed to produce films based on crosslinked cassava starch with emulsions based on watermelon seed oil (WSO) extracted with pressurized ethanol. The effect of incorporating watermelon seed oil emulsion (WSOE) on the microscopic, structural, mechanical, hydrophilic, and thermal properties of films was analyzed. The internal structure and roughness of the films were significantly affected by increasing WSOE concentration. The WSOE incorporation increased the elongation capacity of the films and reduced the strain at break. WSOE concentrations did not significantly affect the water solubility, permeability, and X-ray diffraction but decreased the wettability of the films. The analysis of the thermal properties showed that the films did not present phase separation in the studied temperature range. Overall, WSOE improved the properties of the films based on cross-linked cassava starch, but it is necessary to optimize the production conditions of the films. These materials may potentially be used as biodegradable food packaging, controlled-release films, and edible coatings in food protection.
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Affiliation(s)
- Julio Colivet
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo—USP, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil
| | | | - Rodrigo Vinicius Lourenço
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo—USP, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil
| | - Cristiana Maria Pedroso Yoshida
- Institute of Environmental, Chemical and Pharmaceutical Science, UNIFESP—Federal São Paulo University, Rua São Nicolau 210, Diadema 09913-030, SP, Brazil
| | - Alessandra Lopes de Oliveira
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo—USP, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil
| | - Fernanda Maria Vanin
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo—USP, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil
| | - Rosemary Aparecida de Carvalho
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo—USP, Av. Duque de Caxias Norte 225, Pirassununga 13635-900, SP, Brazil
- Correspondence: ; Tel.: +55-193-565-4355
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Gelatin films from wastes: a review of production, characterization, and application trends in food preservation and agriculture. Food Res Int 2022; 162:112114. [DOI: 10.1016/j.foodres.2022.112114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/27/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
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7
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Recent advances in the improvement of carboxymethyl cellulose-based edible films. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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8
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Kowalczyk D, Szymanowska U, Skrzypek T, Basiura-Cembala M, Bartkowiak A, Łupina K. A Comprehensive Study on Gelatin- and Whey Protein Isolate-Based Edible Films as Carriers of Fireweed (Epilobium angustifolium L.) Extract. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02898-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractGelatin (GEL) and whey protein isolate (WPI) are often taken into account as carriers of phytoantioxidants for developing active packaging. The materials obtained, however, have not yet been systematically compared to demonstrate their potential benefits and drawbacks. Fireweed extract (FE) is a rich source of polyphenols with high antioxidant activity. Therefore, in this study, the structural, physicochemical, and antiradical properties of GEL and WPI films incorporated with freeze-dried fireweed extract (FE; 0, 0.0125, 0.025, 0.05%) were simultaneously evaluated. As verified by X-ray diffraction, the GEL-based films were more crystalline and, consequently, mechanically stronger (~ 9–11 vs. ~ 6 MPa) and less permeable to water vapor than the WPI films (44.95–52.02 vs. 61.47–70.49 g mm m−2 day−1 kPa−1). Furthermore, GEL offered a bit more transparent, less yellow, and more stretchable films (~ 50–59% vs. ~ 26%). In turn, the WPI films had superior UV-protective potential. The higher FE concentration yielded more yellow films with improved UV-blocking ability. The FE (0.05%) made the GEL cryogel denser. Based on the half-time reduction of 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (tABTS50%), the 0.025, and 0.05% FE-supplemented WPI films exhibited ~ 1.6 and ~ 1.9 times better antiradical potential than the GEL counterparts. This result implies that the WPI-based films, being more soluble (35.12–36.74 vs. 31.51–33.21%) and less swellable (192.61–205.88 vs. 1056.93–2282.47%), ensured faster release of FE into aqueous medium. The slower building up of the antiradical activity of the FE-supplemented GEL films suggests that GEL could be more useful in the development of slow/less migratory active packaging systems for high moisture food.
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Zhang R, Zhai X, Wang W, Hou H. Preparation and evaluation of agar/maltodextrin-beeswax emulsion films with various hydrophilic-lipophilic balance emulsifiers. Food Chem 2022; 384:132541. [DOI: 10.1016/j.foodchem.2022.132541] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 02/21/2022] [Accepted: 02/21/2022] [Indexed: 11/28/2022]
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Gan J, Guan C, Zhang X, Sun L, Zhang Q, Pan S, Zhang Q, Chen H. The Preparation of Anti-Ultraviolet Composite Films Based on Fish Gelatin and Sodium Alginate Incorporated with Mycosporine-like Amino Acids. Polymers (Basel) 2022; 14:polym14152980. [PMID: 35893944 PMCID: PMC9330497 DOI: 10.3390/polym14152980] [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: 06/29/2022] [Revised: 07/19/2022] [Accepted: 07/20/2022] [Indexed: 12/04/2022] Open
Abstract
Mycosporine-like amino acids (MAAs) are ultraviolet-absorbing compounds and have antioxidant functions. In this paper, MAAs were added into fish gelatin/sodium alginate films as an anti-ultraviolet additive. The effects of 0–5% MAAs (w/w, MAAs/fish gelatin) on the physical properties, antioxidant properties, antibacterial properties and anti-ultraviolet properties of fish gelatin/sodium alginate films were investigated. The results suggest that the content of the MAAs influenced the mechanical properties. The water content, swelling and water vapor permeability of the films were not altered with the addition of MAAs. In addition, the composite films showed effective antioxidant activity and antimicrobial activity. The incorporation of MAAs significantly improved the DPPH radical scavenging activity of the films from 35.77% to 46.61%. Moreover, the block ultraviolet rays’ ability was also greatly improved when the film mixed with the MAAs and when the value of the light transmission was 0.6% at 350 nm. Compared with the pure composite film, the growth of E. coli covered by the composite film with 3.75% and 5% MAAs exhibited the best survival rate. These results reveal that MAAs are a good film-forming substrate, and MAAs have good potential to prepare anti-ultraviolet active films and antioxidant active films for applications. Overall, this project provides a theoretical basis for the study of active composite films with anti-ultraviolet activities, and it provides new ideas for the application of MAAs.
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Affiliation(s)
- Jing Gan
- College of Life Science, Yantai University, Yantai 264000, China;
| | - Chenxia Guan
- Marine College, Shandong University, Weihai 264209, China; (C.G.); (X.Z.); (L.S.); (Q.Z.); (S.P.); (Q.Z.)
| | - Xiaoyu Zhang
- Marine College, Shandong University, Weihai 264209, China; (C.G.); (X.Z.); (L.S.); (Q.Z.); (S.P.); (Q.Z.)
| | - Lirong Sun
- Marine College, Shandong University, Weihai 264209, China; (C.G.); (X.Z.); (L.S.); (Q.Z.); (S.P.); (Q.Z.)
| | - Qinling Zhang
- Marine College, Shandong University, Weihai 264209, China; (C.G.); (X.Z.); (L.S.); (Q.Z.); (S.P.); (Q.Z.)
| | - Shihui Pan
- Marine College, Shandong University, Weihai 264209, China; (C.G.); (X.Z.); (L.S.); (Q.Z.); (S.P.); (Q.Z.)
| | - Qian Zhang
- Marine College, Shandong University, Weihai 264209, China; (C.G.); (X.Z.); (L.S.); (Q.Z.); (S.P.); (Q.Z.)
| | - Hao Chen
- Marine College, Shandong University, Weihai 264209, China; (C.G.); (X.Z.); (L.S.); (Q.Z.); (S.P.); (Q.Z.)
- Correspondence: ; Tel.: +86-0631-5688079
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11
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Núñez-García IC, Rodríguez-Flores LG, Guadiana-De-Dios MH, González-Hernández MD, Martínez-Ávila GCG, Gallegos-Infante JA, González-Laredo R, Rosas-Flores W, Martínez-Gómez VJ, Rojas R, Villanueva-Fierro I, Rutiaga-Quiñones M. Candelilla Wax Extracted by Traditional Method and an Ecofriendly Process: Assessment of Its Chemical, Structural and Thermal Properties. Molecules 2022; 27:3735. [PMID: 35744863 PMCID: PMC9229472 DOI: 10.3390/molecules27123735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/01/2022] [Accepted: 06/08/2022] [Indexed: 11/17/2022] Open
Abstract
A comparative study was carried out on the chemical, structural and thermal properties of candelilla wax from four wax-producing communities in Mexico, which was obtained by two extraction processes, the conventional one using sulfuric acid (SA) and an eco-friendly alternative process using citric acid (CA) as the extracting agent. The waxes were analyzed by basic chemistry (acidity, saponification, ester indexes, and others), color, Fourier transform infrared spectroscopy (FTIR), Raman micro-spectroscopy, X-ray diffraction (XRD), differential scanning calorimetry (DSC), and hardness and brittleness measurements. The waxes obtained by the environmentally friendly process showed differences in their physicochemical properties when compared to waxes from the conventional process. In addition, they showed some improvements, such as lighter shades and harder waxes, suggesting that the new environmentally friendly process is a viable option.
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Affiliation(s)
- Itzel C. Núñez-García
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Linda G. Rodríguez-Flores
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Michelle H. Guadiana-De-Dios
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - María D. González-Hernández
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - Guillermo C. G. Martínez-Ávila
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - José A. Gallegos-Infante
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Rubén González-Laredo
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Walfred Rosas-Flores
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
| | - Victor J. Martínez-Gómez
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
- Cátedras-Conacyt TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico
| | - Romeo Rojas
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, General Francisco Villa S/N, Ex-Hacienda “El Canadá”, General Escobedo 66050, Nuevo León, Mexico; (M.H.G.-D.-D.); (M.D.G.-H.); (R.R.)
| | - Ignacio Villanueva-Fierro
- Instituto Politécnico Nacional, CIIDIR-Unidad Durango, Calle Sigma 119, 20 de Noviembre II, Durango 34220, Durango, Mexico;
| | - Miriam Rutiaga-Quiñones
- Departamento de Ings. Química-Bioquímica, TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Nueva Vizcaya, Durango 34080, Durango, Mexico; (I.C.N.-G.); (L.G.R.-F.); (J.A.G.-I.); (R.G.-L.); (W.R.-F.); (V.J.M.-G.)
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Almeida ADR, Brisola Maciel MVDO, Machado MH, Sganzerla WG, Teixeira GL, da Rosa CG, Block JM, Nunes MR, Barreto PLM. Production of chitosan and poly (vinyl alcohol) films functionalized with hop extract (Humulus lupulu L. var. Cascade) for food packaging application. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100833] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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13
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Alias A, Wan MK, Sarbon N. Emerging materials and technologies of multi-layer film for food packaging application: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108875] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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14
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Vargas VH, Flôres SH, Mercali GD, Marczak LDF. Effect of OHMIC heating and ultrasound on functional properties of biodegradable gelatin‐based films. POLYM ENG SCI 2022. [DOI: 10.1002/pen.25973] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Victoria Hermes Vargas
- Department of Chemical Engineering Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
| | - Simone Hickmann Flôres
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
| | - Giovana Domeneghini Mercali
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Rio Grande do Sul Brazil
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Rodrigues Arruda T, Campos Bernardes P, Robledo Fialho e Moraes A, de Fátima Ferreira Soares N. Natural bioactives in perspective: The future of active packaging based on essential oils and plant extracts themselves and those complexed by cyclodextrins. Food Res Int 2022; 156:111160. [DOI: 10.1016/j.foodres.2022.111160] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 12/15/2022]
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16
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Aranda-Ledesma NE, Bautista-Hernández I, Rojas R, Aguilar-Zárate P, Medina-Herrera NDP, Castro-López C, Guadalupe Martínez-Ávila GC. Candelilla wax: Prospective suitable applications within the food field. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113170] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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17
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Łupina K, Kowalczyk D, Lis M, Raszkowska-Kaczor A, Drozłowska E. Controlled release of water-soluble astaxanthin from carboxymethyl cellulose/gelatin and octenyl succinic anhydride starch/gelatin blend films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107179] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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18
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Zugravu CA, Bohiltea RE, Salmen T, Pogurschi E, Otelea MR. Antioxidants in Hops: Bioavailability, Health Effects and Perspectives for New Products. Antioxidants (Basel) 2022; 11:antiox11020241. [PMID: 35204124 PMCID: PMC8868281 DOI: 10.3390/antiox11020241] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/23/2022] [Accepted: 01/26/2022] [Indexed: 12/24/2022] Open
Abstract
Hop plant (Humulus lupulus L.) has been used by humans for ages, presumably first as a herbal remedy, then in the manufacturing of different products, from which beer is the most largely consumed. Female hops cones have different useful chemical compounds, an important class being antioxidants, mainly polyphenols. This narrative review describes the main antioxidants in hops, their bioavailability and biological effects, and the results obtained by now in the primary and secondary prevention of several non-communicable diseases, such as the metabolic syndrome related diseases and oncology. This article presents in vitro and in vivo data in order to better understand what was accomplished in terms of knowledge and practice, and what needs to be clarified by additional studies, mainly regarding xantohumol and its derivates, as well as regarding the bitter acids of hops. The multiple protective effects found by different studies are hindered up to now by the low bioavailability of some of the main antioxidants in hops. However, there are new promising products with important health effects and perspectives of use as food supplements, in a market where consumers increasingly search for products originating directly from plants.
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Affiliation(s)
- Corina-Aurelia Zugravu
- Department of Hygiene and Ecology, “Carol Davila” University of Medicine and Pharmacy, 050463 Bucharest, Romania; or
| | - Roxana-Elena Bohiltea
- Department of Obstetrics and Gynecology, “Carol Davila” University of Medicine and Pharmacy Bucharest, 020021 Bucharest, Romania; or
| | - Teodor Salmen
- Department of Diabetes, Nutrition and Metabolic Diseases, “Prof. Dr. N.C.Paulescu” National Institute of Diabetes, 030167 Bucharest, Romania
- Correspondence: ; Tel.: +40-743526731
| | - Elena Pogurschi
- Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 57 Marasti Blvd, 011464 Bucharest, Romania; or
| | - Marina Ruxandra Otelea
- Clinical Department 5, “Carol Davila” University of Medicine and Pharmacy, 050463 Bucharest, Romania; or
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19
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Kakkalameli S, Daphedar AB, Faniband B, Sharma S, Nadda AK, Ferreira LFR, Bilal M, Américo-Pinheiro JHP, Mulla SI. Biopolymers and Environment. Biopolymers 2022. [DOI: 10.1007/978-3-030-98392-5_2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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20
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Calva-Estrada SDJ, Jimenez-Fernandez M, Vallejo-Cardona AA, Castillo-Herrera GA, Lugo-Cervantes EDC. Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins. Foods 2021; 10:foods10112672. [PMID: 34828954 PMCID: PMC8622579 DOI: 10.3390/foods10112672] [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: 09/02/2021] [Revised: 10/20/2021] [Accepted: 10/30/2021] [Indexed: 11/16/2022] Open
Abstract
A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared using one-stage microfluidization to evaluate the emulsion properties and the effect of CL on the film properties by response surface methodology (RSM). The results indicated that the number of cycles by microfluidization had a significant effect (p < 0.05) on the particle size and polydispersity of the nanoemulsion, with a polyphenol retention of approximately 83%. CL decreased the solubility (<21.87%) and water vapor permeability (WVP) (<1.57 g mm h-1 m-2 kPa-1) of the film. FTIR analysis indicated that CL modified the secondary protein structure of the whey protein and decreased the mechanical properties of the film. These results demonstrate that applying the film as a coating is feasible and effective to improve the shelf life of bakery products with a high moisture content. This nanocomposite film is easy to produce and has potential applications in the food industry.
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Affiliation(s)
- Sergio de Jesús Calva-Estrada
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, Zapopan C.P. 45019, JAL, Mexico; (S.d.J.C.-E.); (G.A.C.-H.)
| | - Maribel Jimenez-Fernandez
- Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Av. Doctor Luis Castelazo, Industrial Las Animas, Xalapa Enríquez C.P. 91190, VER, Mexico
- Correspondence: (M.J.-F.); (E.d.C.L.-C.)
| | - Alba Adriana Vallejo-Cardona
- Consejo Nacional de Ciencia y Tecnología—Unidad de Biotecnología Médica y Farmacéutica, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CONACYT-CIATEJ) A.C., Av. Normalistas 800, Colinas de la Normal, Guadalajara C.P. 44270, JAL, Mexico;
| | - Gustavo Adolfo Castillo-Herrera
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, Zapopan C.P. 45019, JAL, Mexico; (S.d.J.C.-E.); (G.A.C.-H.)
| | - Eugenia del Carmen Lugo-Cervantes
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, Zapopan C.P. 45019, JAL, Mexico; (S.d.J.C.-E.); (G.A.C.-H.)
- Correspondence: (M.J.-F.); (E.d.C.L.-C.)
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21
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Kowalczyk D, Szymanowska U, Skrzypek T, Bartkowiak A, Materska M, Łupina K. Release of fireweed extract (Epilobium angustifolium L.) from corn starch- and methylcellulose-based films - A comparative study. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106887] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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22
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Kowalczyk D, Szymanowska U, Skrzypek T, Basiura-Cembala M, Materska M, Łupina K. Corn starch and methylcellulose edible films incorporated with fireweed (Chamaenerion angustifolium L.) extract: Comparison of physicochemical and antioxidant properties. Int J Biol Macromol 2021; 190:969-977. [PMID: 34537300 DOI: 10.1016/j.ijbiomac.2021.09.079] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 09/10/2021] [Accepted: 09/12/2021] [Indexed: 11/29/2022]
Abstract
The properties of edible films derived from corn starch (CS) and methylcellulose (MC) supplemented with fireweed extract (FE; 0.0125-0.05% w/w) were analyzed. Due to their more crystalline structure, the MC films were significantly stronger (~26 MPa) than the CS films (~4 MPa). In turn, CS produced films with lower water vapor permeability (WVP, 50.12-51.74 vs. 56.52-59.10 g mm m-2 d-1 kPa-1). The hydrothermally-disrupted starch granules contributed to high roughness and opacity of the CS films. The FE-supplemented films exhibited an intensive yellow color and improved the UV-absorbing effect. FE delayed starch retrogradation, as indicated by the reduced crystallinity and slightly improved transparency of the CS films. Incorporation of FE significantly enhanced the released radical scavenging activity (RSA) of the films, while did not affect the WVP and mechanical properties. Due to better FE-trapping capacity, the CS-based films exhibited lower antioxidant activity (RSA60min = 2.21-19.75%) as compared to the MC counterparts (RSA60min = 4.87-38.31%).
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Affiliation(s)
- Dariusz Kowalczyk
- Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
| | - Urszula Szymanowska
- Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Tomasz Skrzypek
- Laboratory of Confocal and Electron Microscopy, Centre for Interdisciplinary Research, Faculty of Science and Health, John Paul II Catholic University of Lublin, Konstantynów 1J, 20-708 Lublin, Poland
| | - Monika Basiura-Cembala
- Institute of Textile Engineering and Polymer Materials, Faculty of Materials, Civil and Environmental Engineering, University of Bielsko-Biala, ul. Willowa 2, 43-309 Bielsko-Biała, Poland
| | - Małgorzata Materska
- Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland
| | - Katarzyna Łupina
- Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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Rodrigues Arruda T, Fontes Pinheiro P, Ibrahim Silva P, Campos Bernardes P. Exclusive Raw Material for Beer Production? Addressing Greener Extraction Techniques, the Relevance, and Prospects of Hops (Humulus lupulus L.) for the Food Industry. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02716-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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24
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Fish skin gelatin based packaging films functionalized by subcritical water extract from spent coffee ground. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100735] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Mathematical Modeling of Water-Soluble Astaxanthin Release from Binary Polysaccharide/Gelatin Blend Matrices. COLLOIDS AND INTERFACES 2021. [DOI: 10.3390/colloids5030041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Water-soluble AstaSana astaxanthin (AST) was loaded into 75/25 blend films made of polysaccharides (carboxymethyl cellulose (CMC), gum Arabic (GAR), starch sodium octenyl succinate (OSA), water-soluble soy polysaccharides (WSSP)) and gelatin (GEL) at levels of 0.25, 0.5, and 1%, respectively. Due to the presence of starch granules in the AST formulation, the supplemented films exhibited increased surface roughness as compared to the AST-free films. Apart from the CMC/GEL carrier, the migration of AST to water (25 °C, 32 h) was incomplete. Excluding the CMC-based carrier, the gradual rise in the AST concentration decreased the release rate. The Hopfenberg with time lag model provided the best fit for all release series data. Based on the quarter-release times (t25%), the 0.25% AST-supplemented OSA/GEL film (t25% = 13.34 h) ensured a 1.9, 2.2, and 148.2 slower release compared to the GAR-, WSSP- and CMC-based carriers, respectively. According to the Korsmeyer–Peppas model, the CMC-based films offered a quasi-Fickian release of AST (n < 0.5) with the burst effect (t100% = 0.5–1 h). In general, the release of AST from the other films was multi-mechanistic (n > 0.5), i.e., controlled at least by Fickian diffusion and the polymer relaxation (erosion) mechanism. The 1% AST-added WSSP/GEL system provided the most linear release profile.
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26
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Edible films based on gelatin, carboxymethyl cellulose, and their blends as carriers of potassium salts of iso-α-acids: Structural, physicochemical and antioxidant properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106574] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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27
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Preparation, characterization and antioxidant properties of gelatin films incorporated with Origanum onites L. essential oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00683-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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28
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Kowalczyk D, Pytka M, Szymanowska U, Skrzypek T, Łupina K, Biendl M. Release kinetics and antibacterial activity of potassium salts of iso-α-acids loaded into the films based on gelatin, carboxymethyl cellulose and their blends. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106104] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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29
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Functional Properties of Biopolymer-Based Films Modified with Surfactants: A Brief Review. Processes (Basel) 2020. [DOI: 10.3390/pr8091039] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
An increase of environmental awareness recently has increased the interest of researchers in using of biopolymer-based films. The films have been prepared extensively by utilizing starch, carboxymethyl cellulose, chitosan, protein, gelatin, carrageenan, alginate, pectin, guar gum and pullulan. They are typically modified with surface-active agents (surfactants) such as glycerol monostearate, sucrose ester, sodium stearoyl lactate, sodium dodecyl sulfate, ethyl lauroyl arginate HCl, Span 20 to 80, Tween-20 to 80 and soy lecithin for improving the functional properties of the films. In this brief review, two types of biopolymer-based films that prepared through casting method were categorized, specifically solution- and emulsion-based films. The four types of surfactants, namely non-ionic, anionic, cationic and amphoteric surfactants that are regularly used to modify biopolymer-based films are also described. The functional properties of the films modified with different types of surfactants are briefly reviewed. This study enhances the attraction of researchers in biopolymer-based films and the improvement of new concepts in this niche area.
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30
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Kowalczyk D, Skrzypek T, Basiura-Cembala M, Łupina K, Mężyńska M. The effect of potassium sorbate on the physicochemical properties of edible films based on pullulan, gelatin and their blends. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105837] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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31
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Xu D, Chen T, Liu Y. The physical properties, antioxidant and antimicrobial activity of chitosan–gelatin edible films incorporated with the extract from hop plant. Polym Bull (Berl) 2020. [DOI: 10.1007/s00289-020-03294-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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32
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Kowalczyk D, Kordowska-Wiater M, Karaś M, Zięba E, Mężyńska M, Wiącek AE. Release kinetics and antimicrobial properties of the potassium sorbate-loaded edible films made from pullulan, gelatin and their blends. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105539] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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33
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Nurul Syahida S, Ismail-Fitry MR, Ainun ZMA, Nur Hanani ZA. Effects of palm wax on the physical, mechanical and water barrier properties of fish gelatin films for food packaging application. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100437] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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34
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Development and Properties of Fish Gelatin/Oxidized Starch Double Network Film Catalyzed by Thermal Treatment and Schiff' Base Reaction. Polymers (Basel) 2019; 11:polym11122065. [PMID: 31835840 PMCID: PMC6960496 DOI: 10.3390/polym11122065] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 12/04/2019] [Accepted: 12/08/2019] [Indexed: 01/22/2023] Open
Abstract
In order to improve the properties of fish gelatin (FG), oxidized starch (OS) was adopted to form hetero-covalent linkage with it based on thermal treatment and the Schiff’ base reaction. The effects of different ratios of FG/OS (ranging from 10:1 to 2:1) on the properties of films were investigated. OS improved the mechanical and barrier properties of films significantly, while the moisture content decreased as OS concentration increased. The optimum concentration was obtained at the loading amount of 1.5% (w/v) OS. FT-IR spectra revealed the covalent cross-linking between FG and OS induced by Schiff’ base reaction. Moreover, composite films had superior preservation effect on blueberry, according to the results of weight loss, total soluble solids, titratable acidity, and total anthocyanin content. Therefore, this study suggested that FG-OS double network films (FODF) has great potential in the packaging industry.
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35
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Edible films made from blends of gelatin and polysaccharide-based emulsifiers - A comparative study. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.053] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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36
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Bajić M, Jalšovec H, Travan A, Novak U, Likozar B. Chitosan-based films with incorporated supercritical CO2 hop extract: Structural, physicochemical, and antibacterial properties. Carbohydr Polym 2019; 219:261-268. [DOI: 10.1016/j.carbpol.2019.05.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 05/02/2019] [Accepted: 05/02/2019] [Indexed: 12/14/2022]
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37
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38
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Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09189-w] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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39
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Saricaoglu FT, Tural S, Gul O, Turhan S. High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.058] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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40
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Halim ALA, Kamari A, Phillip E. Chitosan, gelatin and methylcellulose films incorporated with tannic acid for food packaging. Int J Biol Macromol 2018; 120:1119-1126. [PMID: 30176328 DOI: 10.1016/j.ijbiomac.2018.08.169] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 08/23/2018] [Accepted: 08/27/2018] [Indexed: 11/29/2022]
Abstract
In this work, chitosan, gelatin and methylcellulose films incorporated with tannic acid (TA) were synthesised, characterised and applied for the first time to preserve cherry tomatoes (Solanum lycopersicum var. cerasiforme) and grapes (Vitis vinifera). The addition of TA at 15% (w/w) increased the transparency value of biopolymer films. The highest increment of transparency value was obtained for MC-TA film, increased from 0.572 to 4.73 A/mm. Based on antimicrobial study, the addition of TA improved the antibacterial properties of biopolymers against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The ability of films to preserve both fruits was evaluated in a 14-day preservation study. The application of biopolymer films treated with TA has decreased the weight loss and browning index of fruits, as compared to control films. A significant reduction in the weight loss of cherry tomatoes wrapped with chitosan (from 21.3 to 19.6%), gelatin (from 22.1 to 15.5%) and methylcellulose (26.2 to 20.5%) films were obtained following TA treatment. Overall, results obtained from this study highlight the effects of TA on physiochemical properties of biopolymer films and their ability to preserve fruits.
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Affiliation(s)
- Al Luqman Abdul Halim
- Department of Chemistry, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, 35900 Tanjong Malim, Perak, Malaysia
| | - Azlan Kamari
- Department of Chemistry, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, 35900 Tanjong Malim, Perak, Malaysia.
| | - Esther Phillip
- Nuklear Malaysia, Bangi, 43000 Kajang, Selangor, Malaysia
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41
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Joanne Kam WY, Mirhosseini H, Abas F, Hussain N, Hedayatnia S, Florence Chong HL. Antioxidant activity enhancement of biodegradable film as active packaging utilizing crude extract from durian leaf waste. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.02.036] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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42
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Characterization of fish myofibrillar protein film incorporated with catechin-Kradon extract. Int J Biol Macromol 2018; 107:1463-1473. [DOI: 10.1016/j.ijbiomac.2017.10.011] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2017] [Revised: 09/30/2017] [Accepted: 10/03/2017] [Indexed: 11/19/2022]
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43
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Maryam Adilah Z, Jamilah B, Nur Hanani Z. Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.017] [Citation(s) in RCA: 126] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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44
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Luchese CL, Brum LFW, Piovesana A, Caetano K, Flôres SH. Bioactive Compounds Incorporation into the Production of Functional Biodegradable Films - A Review. ACTA ACUST UNITED AC 2017. [DOI: 10.1177/204124791700800402] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
The bioactive compounds incorporation for the production of biodegradable food packagings comes as a viable and environmentally friendly substitute in order to improve the nutritional value as well as extend the shelf life of highly perishable food products. Moreover, the use of bioactive compounds has been directly associated with the promotion of health aspects; the ingestion of bioactive compounds is related with minimizing risks of some diseases such as hypertension, diabetes, and coronary heart diseases. Therefore, the present study carried out a review of the current scenario in the film's production with natural antioxidants addition. The prebiotics and probiotics compound addition in films properties produced were also discussed in this work. Additionally, the film biodegradation properties should also be taken into account for their right disposal in the environment. Some factors that can to affect the biodegradation process are the nature of the polymer, the interactions among the blend components, its crystallinity, and the environmental conditions (light, temperature, O2 concentrations; and humidity). Therefore, the evaluation of relationships between structure and the polymers biodegradability is the extreme importance.
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Affiliation(s)
- Cláudia Leites Luchese
- Departamento de Engenharia Química, Universidade Federal do Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2777, Anexo I do Campus da Saúde, Porto Alegre, RS - CEP: 90035-007, Brasil
| | - Luis Fernando Wentz Brum
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Campus do Vale, Porto Alegre, RS -CEP: 91501-970, Brasil
| | - Alessandra Piovesana
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Campus do Vale, Porto Alegre, RS -CEP: 91501-970, Brasil
| | - Karine Caetano
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Campus do Vale, Porto Alegre, RS -CEP: 91501-970, Brasil
| | - Simone Hickmann Flôres
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Avenida Bento Gonçalves, 9500, Campus do Vale, Porto Alegre, RS -CEP: 91501-970, Brasil
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45
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Kaewprachu P, Rungraeng N, Osako K, Rawdkuen S. Properties of fish myofibrillar protein film incorporated with catechin-Kradon extract. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.07.003] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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46
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Etxabide A, Uranga J, Guerrero P, de la Caba K. Development of active gelatin films by means of valorisation of food processing waste: A review. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.021] [Citation(s) in RCA: 124] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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47
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Effect of cross-linking in surface properties and antioxidant activity of gelatin films incorporated with a curcumin derivative. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.036] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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48
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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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