1
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Xuan S, Shen P, Ren Y, Li S, Jin P, Zheng Y, Wu Z. Modified SiO 2@cinnamaldehyde/nanocellulose coating film for loquat preservation. Int J Biol Macromol 2024; 278:134862. [PMID: 39163961 DOI: 10.1016/j.ijbiomac.2024.134862] [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: 06/14/2024] [Revised: 08/14/2024] [Accepted: 08/17/2024] [Indexed: 08/22/2024]
Abstract
Although cinnamaldehyde (CA) is an excellent antimicrobial agent, its application in the food industry was limited by its volatility and lack of antimicrobial persistence. Herein, aminated hollow mesoporous silica (NH2-HMSN) was prepared by selective etching and amino-modified. Subsequently, long-acting antibacterials with regulated release (NH2-HMSN@CA) were obtained by using NH2-HMSN as cinnamaldehyde carrier. NH2-HMSN@CA can effectively regulate the release of CA, and has 100 % inhibition effect on the growth of E. coli, S. aureus and C. acutatum. In addition, nanocellulose/NH2-HMSN@CA (CHA) coating film was prepared for postharvest preservation of loquat. The coating film effectively improved the storage quality and shelf life of loquat, and delayed the postharvest decay of loquat. The prepared coating film active packaging for long-term preservation is expected to provide a scheme for promoting sustainable preservation of postharvest loquat.
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Affiliation(s)
- Simin Xuan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Peng Shen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yu Ren
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shengzi Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Peng Jin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Yonghua Zheng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Zhengguo Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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2
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Corrêa-Filho LC, Santos Junior JRD, Ramos AV, Martinazzo AP, Habert AC, Carvalho CWPD, Soares AG, Tonon RV, Cabral LMC. Chitosan-based nanocomposite films with carnauba wax, rosin resin, and zinc oxide nanoparticles. Food Res Int 2024; 188:114475. [PMID: 38823838 DOI: 10.1016/j.foodres.2024.114475] [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: 11/17/2023] [Revised: 03/19/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
This work aimed to develop edible emulsion-based barriers in the form of chitosan composite films, with a focus on assessing the impacts of carnauba wax, rosin resin, and zinc oxide nanoparticles on their properties. Six films were produced by casting using chitosan as polymer base and glycerol as plasticizer. Acetic acid and polysorbate 80 were also used to facilitate the dissolution and mixing of the components. The six filmogenic solutions contained chitosan at 1.2% w/v, wax or resin content with 0 or 0.6% m/v and ZnO with 0 or 0.05% m/v. The dried films were characterized according to their chemical, barrier, mechanical, thermal and optical properties. All treatments resulted in flexible films. Chitosan films appeared smoother and more uniform under SEM imaging, while carnauba wax films displayed roughness due to their hydrophobic nature. Wax and resin films were less transparent and water soluble than the chitosan-only films. On the other hand, the addition of ZnO in the formulations increased the solubility of the films. The sorption degree was in line with the solubility results, i.e., films with ZnO presented higher sorption degree and solubility values. All treatments showed low or non-light UV transmission, indicating that the films provide good barrier to UV light. In the visible light region, films of resin with ZnO showed the lowest transmittance values, hence offering a good barrier to visible light. Among the evaluated films, chitosan, and resin films with ZnO nanoparticles were more rigid and resistant to deformation. Overall, films produced with rosin resin and ZnO nanoparticles showed potential improvements in barrier, mechanical, thermal, and optical properties, mainly due to their low water solubility, good UV protection and low permeability to water vapor and oxygen, which are suitable for using in formulations, intended to produce edible films and coatings.
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Affiliation(s)
| | | | - Andresa Viana Ramos
- Nanotechnology Engineering Program, COPPE, Federal University of Rio de Janeiro, 21941-972 Rio de Janeiro, RJ, Brazil
| | - Ana Paula Martinazzo
- Department of Agribusiness Engineering, Federal Fluminense University, 27255-125 Volta Redonda, RJ, Brazil
| | - Alberto Claudio Habert
- Nanotechnology Engineering Program, COPPE, Federal University of Rio de Janeiro, 21941-972 Rio de Janeiro, RJ, Brazil; Chemical Engineering Program, COPPE, Federal University of Rio de Janeiro, 21941-972 Rio de Janeiro, RJ, Brazil
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3
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Hojati N, Amiri S, Abedi E, Radi M. Effect of cinnamaldehyde-nanoemulsion and nanostructured lipid carriers on physicochemical attributes of reduced-nitrite sausages. Food Chem 2024; 444:138658. [PMID: 38325076 DOI: 10.1016/j.foodchem.2024.138658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 01/18/2024] [Accepted: 01/31/2024] [Indexed: 02/09/2024]
Abstract
This study aimed to produce cinnamaldehyde (CA)-loaded nanostructured lipid carriers (NLC) and nanoemulsion (NE) to replace nitrite in sausage. The NLC and NE droplet sizes were 132 and 116 nm with encapsulation efficiency of 98 and 96 %, respectively. In in vitro antimicrobial assessment, the free CA and NE showed higher microbial activity against S. aureus and E. coli than NLC. Meanwhile, NE showed a faster release profile for CA than NLC. Among the samples, NE and NE + nitrite indicated the lowest peroxide value (3.7 ± 0.1), TVBN amount (8.6 ± 0.2), acidity (0.3 ± 0.02), microbial quality (against E. coli, C. perfringens, lactic acid bacteria, psychrophilic bacteria, total mold and yeast, and total viable counts), and sensory attribute, while the NE + nitrite sample exhibited better color properties and higher oxymyoglobin content (5-10 % higher). Therefore, NE + nitrite can be the best choice due to supporting the different quality parameters of sausage.
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Affiliation(s)
- Narges Hojati
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran
| | - Sedigheh Amiri
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran; Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran.
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Mohsen Radi
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran; Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran
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4
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Chen X, Lan W, Xie J. Characterization of active films based on chitosan/polyvinyl alcohol integrated with ginger essential oil-loaded bacterial cellulose and application in sea bass (Lateolabrax japonicas) packaging. Food Chem 2024; 441:138343. [PMID: 38211477 DOI: 10.1016/j.foodchem.2023.138343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 12/21/2023] [Accepted: 12/30/2023] [Indexed: 01/13/2024]
Abstract
The poor mechanical properties, low water-resistance, and limited antimicrobial activity of chitosan (CS)/polyvinyl alcohol (PVA) based film limited its application in aquatic product preservation. Herein, bacterial cellulose (BC) was used to load ginger essential oil (GEO). The effects of the addition of BC and different concentrations of GEO on the physicochemical and antimicrobial activities of films were systematically evaluated. Finally, the application of sea bass fillets was investigated. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction analysis (XRD) analysis indicated dense networks were formed, which was verified by enhanced physical properties. The mechanical properties, barrier properties, and antimicrobial activities enhanced as GEO concentration increased. CPB0.8 (0.8 % GEO) film had better tensile strength (TS) and barrier performance, improved the quality, and extended the shelf-life of sea bass for another 6 days at least. Overall, active films are potential packaging materials for aquatic products.
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Affiliation(s)
- Xuening Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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5
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Gao C, Zheng Y, Zhou R, Ma M. Active whey protein/hydroxypropyl methylcellulose edible films incorporated with cinnamaldehyde: Characterization, release kinetics and application to Mongolian cheese preservation. Int J Biol Macromol 2024; 266:131061. [PMID: 38521296 DOI: 10.1016/j.ijbiomac.2024.131061] [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: 10/26/2023] [Revised: 02/28/2024] [Accepted: 03/20/2024] [Indexed: 03/25/2024]
Abstract
Edible films with modulated release of antimicrobial agents are important for food preservation. Herein, antimicrobial edible films were prepared using whey protein (WP) and hydroxypropyl methylcellulose (HM) as polymer matrix materials and cinnamaldehyde (CIN) as antimicrobial agent. The mass ratios of WP and HM were 100/0, 75/25, 50/50, 25/75 and 0/100. The release kinetics of CIN through the film was studied, applying the Fickian model, power law and Weibull model. The films were also characterized by physical and structural characteristics, and antibacterial activity. In comparison to other films, the CIN-loaded film with a WP/HM ratio of 50/50 had better moisture resistance, water vapor barrier properties and mechanical properties. High correlation factors were obtained by fitting the CIN release data with the power law (R2 > 0.96) and Weibull model (R2 > 0.97). The diffusion mechanism of CIN was pseudo-Fickian. The diffusion coefficients (D1 and D2) had a positive linear relationship with the HM ratio, suggesting that a high HM ratio was beneficial to the CIN release. Finally, the WH50-C film was successfully used to preserve Mongolian cheese. This research provides a new perspective on the design of active packaging film with sustained-release characteristics.
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Affiliation(s)
- Chuanrong Gao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Ran Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China.
| | - Ming Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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6
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Abedi E, Sayadi M, Oliyaei N. Fabrication and characterization of emulsion-based edible film containing cinnamon essential oil using chia seed mucilage. Int J Biol Macromol 2024; 266:131173. [PMID: 38554904 DOI: 10.1016/j.ijbiomac.2024.131173] [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: 01/13/2024] [Revised: 03/11/2024] [Accepted: 03/26/2024] [Indexed: 04/02/2024]
Abstract
Chia seed mucilage (CSM) film incorporated with 2, 4, and 6 % (w/w) nanoemulsion of cinnamon essential oil (CSM-2, CSM-4, CSM-6) were developed, and their physicochemical, mechanical, antioxidant, and antimicrobial properties were determined. According to the results, cinnamon EO nanoemulsion (CEN) had droplet size 196.07 ± 1.39 nm with PDI 0.47 ± 0.04. Moreover, CSM film had higher water solubility (99.37 ± 0.05 %) and WVP (8.55 ± 1.10 g/kPa h m2) than reinforced CSM films with CENCEN. The lowest water solubility (98.02 ± 0.01 %) and WVP (3.75 ± 0.80 g/kPa h m2) was observed in CSM-6 film. Moreover, the addition of CEN improved the homogeneity and density of films and the smoothness of the surface, being observed by scanning electron microscopy (SEM) and atomic force microscopy (AFM). The Fourier transform infrared (FTIR) spectroscopy also confirmed the incorporation of CEN within the film matrix. The CSM films' antioxidant (DPPH radical scavenging power) and antimicrobial (against Escherichia coli and Staphylococcus aureus) properties of CSM films were notably enhanced with the inclusion of CEN in a dose-dependent manner. The mechanical (tensile strength and elongation at break) of CSM films also was affected by the addition of CEN, TS decreased, and EAB increased (p < 0.05). The lowest TS (20.63 ± 1.39 MPa) and highest EAB (3.36 ± 0.61 %) was observed in CSM-4 film. However, CSM film was relatively dark with low opacity, and adding CEN slightly increased lightness (L*) and yellowness (b*) parameters. The superior antioxidant and barrier characteristics of the CSM edible film incorporated with CEN make it a potential candidate for product packaging and shelf-life extension.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Mehran Sayadi
- Department of Food Safety and Hygiene, Faculty of Health, Fasa University of Medical Sciences, Fasa, Iran.
| | - Najmeh Oliyaei
- Department of Food Science and Technology, and Seafood Processing Research Center, School of Agriculture, Shiraz University, Shiraz, Iran.
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7
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Wang Z, Zhang M, Liang S, Li Y. Enhanced antioxidant and antibacterial activities of chitosan/zein nanoparticle Pickering emulsion-incorporated chitosan coatings in the presence of cinnamaldehyde and tea polyphenol. Int J Biol Macromol 2024; 266:131181. [PMID: 38552702 DOI: 10.1016/j.ijbiomac.2024.131181] [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: 01/07/2024] [Revised: 03/14/2024] [Accepted: 03/26/2024] [Indexed: 04/02/2024]
Abstract
Pickering emulsions were prepared by using zein/chitosan nanoparticles as stabilizer and then incorporated into chitosan coatings. To improve the stability and performances, tea polyphenol and cinnamaldehyde (CA) were used to modulate the formation and functionalities of Pickering emulsions. The oil phase in Pickering emulsions were set at 5 % and 20 % to alter the hydrophobicity of chitosan coatings. Physical, structural, antioxidant and antibacterial activities of chitosan coatings with Pickering emulsions were characterized. Tea polyphenol significantly enhanced antioxidant capacity of chitosan coatings from 2.09 % to 57.61 % of DPPH value and from 2.63 % to 38.85 % of ABTS value. CA effectively increased the antibacterial activity of chitosan coatings against S. aureus and E. coli. Under 20 % oil content, the inhibition zones on S. aureus and E. coli increased from 3.03 ± 0.23 mm to 18.39 ± 1.22 mm and 7.66 ± 1.61 mm to 15.70 ± 1.75 mm, respectively. The preservative effect of chitosan coatings on fresh pork was further confirmed that the shelf-life of fresh pork could be extended by >4 days. These results suggested a great potential application of Pickering emulsion-incorporated chitosan coatings in the preservation of fresh pork.
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Affiliation(s)
- Zinan Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Min Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Shan Liang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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8
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Shen K, Liu H, Qiu C, Yuan M, Chen Z, Qi H. Scalable Fabrication of Structurally Stable Polymer Film with Excellent UV-Shielding, Fluorescent, and Antibacterial Capabilities. Macromol Rapid Commun 2024; 45:e2400015. [PMID: 38414279 DOI: 10.1002/marc.202400015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 02/25/2024] [Indexed: 02/29/2024]
Abstract
This research presents a new approach to facilely fabricating a multifunctional film using polyvinyl alcohol (PVA) as the base material. The film is modified chemically to incorporate various desirable properties such as high transparency, UV-shielding, antibacterial activity, and fluorescence. The fabrication process of this film is straightforward and efficient. The modified film showed exceptional UV-blocking capability, effectively blocking 100% of UV radiation. It also exhibits strong antibacterial properties. Additionally, the film emitted bright blue fluorescence, which can be useful in various optical and sensing applications. Despite the chemical modification, the film retained the excellent properties of PVA, including high transparency (90%) at 550 nm and good mechanical strength. Furthermore, it demonstrated remarkable stability even under harsh conditions such as exposure to long-term UV radiation, extreme temperatures (-40 or 120 °C), or immersion in different solvents. Overall, this work showcases a promising strategy to develop versatile, structurally stable, transparent, and flexible polymer films with multiple functionalities. These films have potential applications in various fields that require protection, such as packaging materials, biomedical devices, and optical components.
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Affiliation(s)
- Kaiyuan Shen
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Hongchen Liu
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, 510641, China
- College of Textiles, Zhongyuan University of Technology, Zhengzhou, 450007, China
| | - Changjing Qiu
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Mengzhen Yuan
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Zhishan Chen
- Qingyuan Huayuan Institute of Science and Technology Collaborative Innovation Co., Ltd., Qingyuan, 511500, China
| | - Haisong Qi
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, 510641, China
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9
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Wang W, Zhang L, Hu P, Wang Y, Jin X, Chen R, Zhang W, Ni Y, Wang J. Multifunctional packaging film with sustained release behavior triggered by pH microenvironment for efficient preservation of pork. Food Chem 2024; 438:138007. [PMID: 37983994 DOI: 10.1016/j.foodchem.2023.138007] [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: 08/26/2023] [Revised: 10/27/2023] [Accepted: 11/14/2023] [Indexed: 11/22/2023]
Abstract
To tackle microbial contamination and spoilage during pork storage, transportation, and sales, a novel packaging film with exogenously driven controlled release behavior was designed through the demand-directed preparation of the emulsion of shellac-encapsulated cinnamaldehyde nano-capsules (SNCs) and the ingenious integration of chitosan (CS) film matrix. Among them, the SNCs were synthesized using the solvent exchange method, allowing controlled release of cinnamaldehyde (CA) in response to volatile alkaline substances present in the meat. The electrostatic interaction between SNCs and CS molecules improved the thermal stability, water resistance, tensile strength, and viscosity of the film-forming solution, while the CA in SNCs enhanced UV resistance and antimicrobial properties of the film. Notably, the CS film with SNC-100 loaded (CSNCs-100 film) achieved 99% inhibition against both E. coli and S. aureus, regulated environmental moisture, and prolonged the freshness duration of pork by an impressive six days.
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Affiliation(s)
- Wenze Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Liang Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Puyuan Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yuxuan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xinyi Jin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Rui Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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10
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Jitpasutham S, Sinsomsak W, Chuesiang P, Ryu V, Siripatrawan U. Green active coating from chitosan incorporated with spontaneous cinnamon oil nanoemulsion: Effects on dried shrimp quality and shelf life. Int J Biol Macromol 2024; 262:129711. [PMID: 38278379 DOI: 10.1016/j.ijbiomac.2024.129711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 01/09/2024] [Accepted: 01/18/2024] [Indexed: 01/28/2024]
Abstract
Green active film from chitosan (C) incorporated with spontaneous emulsified cinnamon oil nanoemulsion (CONE; droplet size of 79.27 nm and polydispersity index of 0.27) was developed. The obtained chitosan film containing CONE (C + CONE) had tensile elongation and light protective effect higher than C film due to the incorporation of bioactive compounds from cinnamon oil as proven by Fourier Transform Infrared Spectroscopy. The effect of C + CONE as active edible coating on the physical, chemical, and microbiological properties of dried shrimp was then investigated. The quality of samples coated with C + CONE (DS + C + CONE) was compared to those coated with C (DS + C) and without coating (DS). In this study, C + CONE could enhance astaxanthin content and reduce lipid oxidation in dried shrimp. During 6 weeks of storage, C + CONE was found to be an effective antimicrobial coating that significantly inhibited growth of bacteria, delayed lipid oxidation and retarded the production of volatile amines in dried shrimp. DS + C + CONE had lower malonaldehyde equivalents (0.52 mg/kg oil), trimethylamine (11.74 mg/100 g), total volatile base nitrogen (84.33 mg/100 g) and total viable count (4.80 Log CFU/g), but had higher astaxanthin content (12.53 ± 0.12 μg/g) than DS and DS + C. The results suggested that the developed C + CONE coating has potential to be used as active coating for preserving food quality.
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Affiliation(s)
- Supisara Jitpasutham
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Watcharin Sinsomsak
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Piyanan Chuesiang
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Victor Ryu
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Ubonrat Siripatrawan
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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11
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Hashemi H, Shad E, Ghiasi F, Eskandari MH. Savory and Peppermint Essential Oils-Loaded Emulsions and Nanoemulsions Effects on Enterococcus faecium Isolated from Vacuum-Packed Cured Sausage. Foods 2024; 13:341. [PMID: 38275708 PMCID: PMC10815055 DOI: 10.3390/foods13020341] [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: 04/27/2023] [Revised: 05/26/2023] [Accepted: 06/05/2023] [Indexed: 01/27/2024] Open
Abstract
In this work, Enterococcus faecium, the specific spoilage organism responsible for bloating spoilage of sliced vacuum-packed cured emulsion-type sausage, was isolated and identified through molecular and biochemical techniques, and then the antibacterial activities of savory-loaded nanoemulsion (SNE), savory-loaded emulsion (SE), peppermint-loaded nanoemulsion (PNE), and peppermint-loaded emulsion (PE) were investigated against spoilage microorganisms. Nanoemulsions with average particle sizes in the range of 109.27 to 118.55 nm were developed by sonication and remained more stable than emulsion samples for 2 weeks. Regardless of emulsion type, the highest antimicrobial activity was detected for savory-loaded samples. Moreover, the significant enhancements in the antimicrobial activity of SNE compared to SE were confirmed by increasing the inhibition zone diameter (17.6%) and decreasing MIC (50%) and MBC (50%) due to the higher specific surface area of smaller droplets. The TEM and SEM micrographs confirmed the inhibitory effects of SNE due to the significant changes in the cell wall integrity of Enterococcus faecium.
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Affiliation(s)
| | | | | | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71441-13131, Iran; (H.H.); (E.S.); (F.G.)
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12
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Ghadimi AH, Amiri S, Radi M. Improving the performance of Ca-alginate films through incorporating zein-caseinate nanoparticles-loaded cinnamaldehyde. Int J Biol Macromol 2024; 256:128456. [PMID: 38016606 DOI: 10.1016/j.ijbiomac.2023.128456] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 10/29/2023] [Accepted: 11/24/2023] [Indexed: 11/30/2023]
Abstract
This study aimed to fabricate and characterize the Ca-alginate films functionalized by incorporating zein nanoparticles containing cinnamaldehyde (CA). The zein nanoparticles were coated with Na-caseinate (CN) to inhibit the precipitation of zein in the alginate solution. Afterward, the physical, mechanical, morphological, and barrier properties of the nanocomposite films were evaluated. The particle sizes of different zein nanoparticles (with/without CA and CN) ranged between 43.58 and 251.66 nm. The addition of free CA, zein, and CN nanoparticles significantly increased the thickness, opacity, thermal stability, and water contact angle and improved the mechanical properties of the films. The water vapor permeability was not affected but the antimicrobial activity was improved on fresh-cut apples. The lightness of nanocomposite films decreased and the yellowness and greenness increased. According to SEM and AFM images, a dense and organized interlayer arrangement with a rougher surface was detected in the nanocomposite films. FTIR analysis showed that no new interactions were formed between the Ca-alginate and zein/CN nanoparticles. An excellent sustained CA release into the water was observed for the CA/zein nanoparticles-loaded alginate films. Overall, the results showed that Ca-alginate nanocomposite films of zein nanoparticles have good potential to carry hydrophobic bioactive compounds for specific pharmaceutical and food applications.
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Affiliation(s)
- Amir Hossein Ghadimi
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran
| | - Sedigheh Amiri
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran; Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran.
| | - Mohsen Radi
- Department of Food Science and Technology, Yasuj Branch, Islamic Azad University, Yasuj, Iran; Sustainable Agriculture and Food Security Research Group, Yasuj Branch, Islamic Azad University, Yasuj, Iran.
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13
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Du C, Li S, Fan Y, Lu Y, Sheng J, Song Y. Preparation of gelatin-chitosan bilayer film loaded citral nanoemulsion as pH and enzyme stimuli-responsive antibacterial material for food packaging. Int J Biol Macromol 2024; 254:127620. [PMID: 37898253 DOI: 10.1016/j.ijbiomac.2023.127620] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 10/05/2023] [Accepted: 10/20/2023] [Indexed: 10/30/2023]
Abstract
The responsive release of enzymes, pH, temperature, light and other stimuli is an effective means to reduce the loss of volatile active substances and control the release of active ingredients. The purpose of this study is to design a simple and rapid method to synthesize a multifunctional bilayer membrane, which has good mechanical properties, long-lasting pH and enzyme dual sensitive sustained release properties, and excellent antibacterial activity. The citral nanoemulsion was prepared by ultrasonic method, then the chitosan solution loaded with nanoemulsion was assembled on the gelatin film, and the uniform and smooth gelatin-chitosan bilayer film was successfully prepared. Compared with the control group, the bilayer film loaded with nanoemulsion showed better barrier performance, mechanical properties and antibacterial activity.
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Affiliation(s)
- Chenglin Du
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Sixuan Li
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yanan Fan
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yuyang Lu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jie Sheng
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Yishan Song
- College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
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14
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Lou S, Ni X, Xiao W, Li Y, Gao Z. Physical stability, microstructure and antimicrobial properties of konjac glucomannan coatings enriched with Litsea cubeba essential oil nanoemulsion and its effect on citruses preservation. Int J Biol Macromol 2024; 256:128306. [PMID: 37995787 DOI: 10.1016/j.ijbiomac.2023.128306] [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] [Received: 09/19/2023] [Revised: 11/12/2023] [Accepted: 11/19/2023] [Indexed: 11/25/2023]
Abstract
This study purposed to develop konjac glucomannan (KGM) based antimicrobial coatings containing Litsea cubeba essential oil nanoemulsion (LNE) for citruses preservation. Physical stability, rheological, structural and antimicrobial properties of the coating solutions were investigated, along with the release characteristics of Litsea cubeba essential oil (LCO). Results showed that the coating solutions displayed shear thinning behavior. The oil droplets were distributed homogeneously in KGM phase with good stability. The coating structure became loose with increasing LNE content due to LNE interfering with molecular interactions and entanglement of KGM. The coating solutions showed stronger antibacterial activity against Escherichia coli than against Staphylococcus aureus and were effective in inhibiting the growth of Penicillium italicum on citrus surfaces. KGM-LNE 10 negatively affected citruses due to phytotoxicity caused by high levels of LCO. LCO was released slowly and continuously from the coatings, and its release was faster in deionized water than in an ethanol-water solution. KGM-LNE 2.5 coated citruses had the least weight loss, the greatest hardness, and kept the minimum changes in total soluble solids, total acid and vitamin C content, implying that KGM-LNE 2.5 best maintained the quality of citruses. The findings suggest that KGM-based coatings containing LNE have high potential for citruses preservation.
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Affiliation(s)
- Shangrong Lou
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
| | - Xuewen Ni
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China.
| | - Weilu Xiao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
| | - Yanlei Li
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
| | - Zhiming Gao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
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15
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Yu H, Huang X, Zhou L, Wang Y. Incorporation of cinnamaldehyde, carvacrol, and eugenol into zein films for active food packaging: enhanced mechanical properties, antimicrobial activity, and controlled release. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2846-2857. [PMID: 37711567 PMCID: PMC10497491 DOI: 10.1007/s13197-023-05802-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/15/2023] [Accepted: 06/07/2023] [Indexed: 09/16/2023]
Abstract
Active packaging with antimicrobial functions to improve the quality and extend the shelf life of food products has gained great interest. Because commercial plastic packaging materials are not biodegradable and cause great environmental problems, plant-derived natural materials have been widely studied for the application of biodegradable packaging materials. Herein, we reported a study of essential oils (EOs)-loaded zein film. Cinnamaldehyde (CIN), carvacrol, and eugenol were added to equip the films with antimicrobial effects, while polyethylene glycol (PEG) and oleic acid (OA) were selected for the improvements of mechanical properties. The results showed that PEG efficiently improves the tensile strength and elongation (%E) of zein films compared to OA, although PEG induced weaker water barrier properties of the films than OA. FTIR spectra confirmed the formation of the hydrogen bonds between zein and PEG/OA. The EO-embedded zein film showed better antimicrobial effects than EO themselves. CIN-embedded films showed the highest antimicrobial effect among the three EOs. The sizes of the inhibition zones against Staphylococcus aureus of PEG-added zein films with 1%, 3%, and 5% CIN were 5.67, 12.67, and 16.67 mm, which were larger than that of pure CIN, with the sizes of 0.00, 3.00, and 4.67 mm, respectively. The developed films demonstrate a gradual release of EOs and show antimicrobial effects up to 96 h, indicating their high potential for the applications as active food packaging.
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Affiliation(s)
- Hongrui Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 Zhejiang China
- Ningbo Research Institute, Zhejiang University, Ningbo, 315100 China
| | - Xueying Huang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 Zhejiang China
- Ningbo Research Institute, Zhejiang University, Ningbo, 315100 China
| | - Liping Zhou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 Zhejiang China
- Ningbo Research Institute, Zhejiang University, Ningbo, 315100 China
| | - Yi Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 Zhejiang China
- Ningbo Research Institute, Zhejiang University, Ningbo, 315100 China
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16
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Hu L, Zhao P, Wei Y, Guo X, Deng X, Zhang J. Properties of Allicin-Zein Composite Nanoparticle Gelatin Film and Their Effects on the Quality of Cold, Fresh Beef during Storage. Foods 2023; 12:3713. [PMID: 37835366 PMCID: PMC10572519 DOI: 10.3390/foods12193713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/29/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023] Open
Abstract
Allicin is a kind of natural antimicrobial active substance, but its water solubility is poor, and it is easy to degrade. In order to improve the stability and bioavailability of allicin, allicin-zein composite nanoparticles (Al-Ze) were prepared by the combination method of antisolvent precipitation and electrostatic deposition, and their characteristic parameters, such as average particle size, polydispersity index (PDI), and ζ-potential, were analyzed. Then, Al-Ze was used as the delivery carrier for the active substance (allicin), and gelatin with good film-forming properties was selected as the film-forming matrix to prepare Al-Ze gelatin films. The optical properties, mechanical properties, and characterization parameters were used to analyze the prepared composite materials; the results confirmed that Al-Ze gelatin film has good mechanical properties and barrier properties. The prepared film was applied to the storage of cold, fresh beef, and the quality change of beef was monitored at 4 °C. The results showed that Al-Ze gelatin film could effectively delay the quality deterioration of beef. This paper provides a new idea and data support for the application of Al-Ze gelatin film in meat storage and fresh-keeping, and offers new insight for the promotion and application of allicin in the food industry.
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Affiliation(s)
- Ling Hu
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (L.H.); (P.Z.); (Y.W.); (X.G.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Pengcheng Zhao
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (L.H.); (P.Z.); (Y.W.); (X.G.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Yabo Wei
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (L.H.); (P.Z.); (Y.W.); (X.G.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Xin Guo
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (L.H.); (P.Z.); (Y.W.); (X.G.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Xiaorong Deng
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (L.H.); (P.Z.); (Y.W.); (X.G.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (L.H.); (P.Z.); (Y.W.); (X.G.); (X.D.)
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
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17
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Luangapai F, Iwamoto S. Influence of blending and layer-by-layer assembly methods on chitosan-gelatin composite films enriched with curcumin nanoemulsion. Int J Biol Macromol 2023; 249:126061. [PMID: 37524290 DOI: 10.1016/j.ijbiomac.2023.126061] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 07/27/2023] [Accepted: 07/28/2023] [Indexed: 08/02/2023]
Abstract
In this study, gelatin (GE) was composited with chitosan films (CH) and chitosan films incorporated with curcumin nanoemulsion (CH-CNE) through blending and layer-by-layer (LbL) assembly in order to overcome the physical limitations of the chitosan and its incorporated films. Furthermore, the distinctive effects of blending and LbL assembly on the physicochemical parameters of the composite films were assessed. The composite LbL films incorporated with GE exhibited improvement of water vapor barrier, tensile strength, solubility, which contributed to the enhanced antioxidant activity from the single components. By contrast, the composite films of the blending method exhibited greater elongation at break and increased swelling degree. Additionally, the films containing the nanoemulsion exhibited reduced light transmission and increased opacity. The thermal properties indicating the thermal stability and compatibility interactions of the composite films were examined by the glass transition temperature (Tg). Results revealed that the distinctive behavior of the Tg was affected by the compositing method. The LbL films exhibited substantially increased Tg, indicating enhanced thermal stability. The results indicated that the composited films formed via the LbL assembly attained better physicochemical properties and thermal stability, implying higher compatible film than the blending.
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Affiliation(s)
- Fakfan Luangapai
- Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan
| | - Satoshi Iwamoto
- Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan; Department of Applied Life Science, Faculty of Applied Biological Science, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
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18
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Hu J, Jiao W, Chen Q, Liu B, Fu M. Preparation of a multilayer antibacterial film and its application for controlling postharvest disease in temperate fruit (including apple, pear, and peach) under ambient storage. Food Sci Nutr 2023; 11:5188-5198. [PMID: 37701234 PMCID: PMC10494645 DOI: 10.1002/fsn3.3477] [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: 02/14/2023] [Revised: 05/04/2023] [Accepted: 05/25/2023] [Indexed: 09/14/2023] Open
Abstract
The objective of this study was to provide formulation of a new multilayer antibacterial film and to investigate the optimal use concentration of chitosan and carboxymethyl cellulose in the range from 0.5% to 2%, as well as its application for controlling postharvest disease in temperate fruit (apple, pear, and peach). The multilayer antibacterial film used chitosan (CS) and carboxymethyl cellulose (CMC) as polysaccharide macromolecule, lemon essential oil (LEO) as active agent, and ε-polylysine (ε-PL) as the main antibacterial ingredient. The results showed that the physical properties of the self-assembled film were adjusted by the electrostatic layer-by-layer (LbL) deposition. Fourier transform infrared (FT-IR) analysis and thermogravimetric (TGA) revealed that hydrogen bonds were generated during the self-assembly of CS-LEO/CMC-ε-PL film, resulting in changes in intermolecular interactions and thermal stability. Furthermore, compared with CS-LEO single-layer film, the multilayer film exhibited higher retention rate of LEO. In vivo test, the self-assembled film significantly inhibited the infection of postharvest pathogenic fungi including Penicillium expansum (P. expansum) and Alternaria alternata (A. alternata) on fruit. To summarize, the CS-LEO/CMC-ε-PL LbL self-assembly coating notably controlled postharvest pathogen rot on fruit, and reduced the loss of fruit during storage and transportation. Our results suggest that the polysaccharide-based edible coating prepared in this work may offer an alternative to synthetic waxes.
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Affiliation(s)
- Jingjing Hu
- College of Food Science and EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanChina
| | - Wenxiao Jiao
- College of Food Science and EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanChina
| | - Qingmin Chen
- College of Food Science and EngineeringShandong Agricultural and Engineering UniversityJinanChina
| | - Bangdi Liu
- Academy of Agricultural Planning and EngineeringMinistry of Agriculture and Rural AffairsBeijingChina
| | - Maorun Fu
- College of Food Science and EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanChina
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19
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Yan X, Wardana AA, Wigati LP, Meng F, Leonard S, Nkede FN, Tanaka F, Tanaka F. Characterization and bio-functional performance of chitosan/poly (vinyl alcohol)/trans-cinnamaldehyde ternary biopolymeric films. Int J Biol Macromol 2023; 246:125680. [PMID: 37406895 DOI: 10.1016/j.ijbiomac.2023.125680] [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] [Received: 03/08/2023] [Revised: 06/14/2023] [Accepted: 07/02/2023] [Indexed: 07/07/2023]
Abstract
Bioactive films of chitosan (CS)/polyvinyl alcohol (PVA)/trans-cinnamaldehyde (CIN) were prepared by co-blending, and the impact of varying concentrations (0.5, 1.0 and 1.5 %) of CIN on the physicochemical properties of the ternary films was investigated. The ATR/FT-IR analysis revealed that the bioactive film is modulated by Schiff base (C=N) and hydrogen-bond interactions of CS, PVA, and CIN. Inclusion of CIN into the film improved mechanical properties with tensile strength increased from 0.5 % (68.52 MPa) to 1.5 % (76.95 MPa). The presence of CIN within the CS/PVA film also remarkably affected oxygen permeability and improved light transmittance. Additionally, the water barrier and contact angle properties were improved with increasing CIN content. The morphology of the CIN-containing films appeared non-stratified and dense when observed by SEM and AFM. Moreover, spore germination and in vitro assays confirmed strong antifungal activity of the CIN-containing film against P. italicum (~90 %) and B. cinerea (~85 %). The ternary films also exhibited excellent antioxidant activity, as evidenced by DPPH radical scavenging activity (31.43 %) and ferric reducing power (OD700 nm = 0.172) at the highest CIN concentration tested. Thus, this bioactive CIN films are proposed as a versatile packaging material for the food industry.
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Affiliation(s)
- Xirui Yan
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-Ku, Fukuoka-shi, Fukuoka 819-0395, Japan
| | - Ata Aditya Wardana
- Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia
| | - Laras Putri Wigati
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-Ku, Fukuoka-shi, Fukuoka 819-0395, Japan
| | - Fanze Meng
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-Ku, Fukuoka-shi, Fukuoka 819-0395, Japan
| | - Sergio Leonard
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-Ku, Fukuoka-shi, Fukuoka 819-0395, Japan
| | - Francis Ngwane Nkede
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-Ku, Fukuoka-shi, Fukuoka 819-0395, Japan
| | - Fumina Tanaka
- Faculty of Agriculture, Kyushu University, W5-874, 744, Motooka, Nishi-Ku, Fukuoka-shi, Fukuoka 819-0395, Japan.
| | - Fumihiko Tanaka
- Faculty of Agriculture, Kyushu University, W5-874, 744, Motooka, Nishi-Ku, Fukuoka-shi, Fukuoka 819-0395, Japan
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20
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Zhang W, Ezati P, Khan A, Assadpour E, Rhim JW, Jafari SM. Encapsulation and delivery systems of cinnamon essential oil for food preservation applications. Adv Colloid Interface Sci 2023; 318:102965. [PMID: 37480830 DOI: 10.1016/j.cis.2023.102965] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 07/03/2023] [Accepted: 07/16/2023] [Indexed: 07/24/2023]
Abstract
Food safety threats and deterioration due to the invasion of microorganisms has led to economic losses and food-borne diseases in the food industry; so, development of natural food preservatives is urgently needed when considering the safety of chemically synthesized preservatives. Because of its outstanding antioxidant and antibacterial properties, cinnamon essential oil (CEO) is considered a promising natural preservative. However, CEO's low solubility and easy degradability limits its application in food products. Therefore, some encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications. This work discusses the chemical and techno-functional properties of CEO, including its key components and antioxidant/antibacterial properties, and summarizes recent developments on encapsulation and delivery systems for CEO in food preservation applications. Since CEO is currently added to most biopolymeric films/coatings (BFCs) for food preservation, most studies have shown that encapsulation systems can improve the food preservation performance of BFCs containing CEOs. It has been confirmed that various delivery systems could improve the stability and controlled-release properties of CEO, thereby enhancing its ability to extend the shelf life of foods. These encapsulation techniques include spray drying, emulsion systems, complex coacervation (nanoprecipitation), ionic gelation, liposomes, inclusion complexation (cyclodextrins, silica), and electrospinning.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Parya Ezati
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ajahar Khan
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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21
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Lin J, Meng H, Guo X, Tang Z, Yu S. Natural Aldehyde-Chitosan Schiff Base: Fabrication, pH-Responsive Properties, and Vegetable Preservation. Foods 2023; 12:2921. [PMID: 37569191 PMCID: PMC10418757 DOI: 10.3390/foods12152921] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 07/26/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
The aim of the present work was to fabricate Schiff base compounds between chitosan and aldehydes and use the resultant aldehyde-chitosan Schiff bases for broccoli preservation. Using an element analyzer, the degree of substitution was calculated as 68.27-94.65%. The aldehyde-chitosan Schiff bases showed acidic sensitivity to rapid hydrolysis for releasing aldehyde at a buffer solution of pH 4-6, in which more than 39% of the aldehydes were released within 10 h. The release of aldehydes endows the aldehyde-chitosan Schiff bases with a better antibacterial activity at pH 5 than at pH 7. In a simulated CO2 (5-15%) atmosphere with high humidity (92%), the hydrolysis of imine bonds (C=N) was triggered and continuously released aldehyde, even without direct contact with the aqueous phase. The application of aldehyde-chitosan Schiff bases significantly extended the shelf life of broccoli from 4 d to 5-7 d and decreased the weight loss of broccoli during storage. In summary, the fabrication of aldehyde-chitosan Schiff bases and the strategy of using pH-response imine bond (C=N) hydrolysis (thus releasing aldehyde to kill microorganisms) were feasible for use in developing EO-incorporated intelligent food packages for vegetable preservation.
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Affiliation(s)
- Jiawei Lin
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; (J.L.)
| | - Hecheng Meng
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; (J.L.)
| | - Xiaobing Guo
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Zhongsheng Tang
- College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China
- Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521011, China
| | - Shujuan Yu
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; (J.L.)
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22
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Samani MA, Babaei S, Naseri M, Majdinasab M, Nafchi AM. Development and characterization of a novel biodegradable and antioxidant film based on marine seaweed sulfated polysaccharide. Food Sci Nutr 2023; 11:3767-3779. [PMID: 37457178 PMCID: PMC10345713 DOI: 10.1002/fsn3.3361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 03/13/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
This research aims to produce an antioxidant and biodegradable polysaccharide film by using macroalgae agar and sulfated polysaccharide. Agar and sulfated polysaccharide (fucoidan) were extracted from Gracilaria corticata and Sargassum angustifolium macroalgae. Five treatments were conducted: (A) agar film (1%, W:V), (C) chitosan film (1%, W:V + 1% acetic acid), (AC) agar:chitosan composite (50:50, V:V), (ACF) AC film with fucoidan (0.5%, W:V), and (ACFA) ACF film with citric acid (30% of the dry weight of film) as a cross-linking agent. Then, 0.75% (V:V) of glycerol was added to all films. The physical, mechanical, antioxidant, color variations, microstructure (SEM), and Fourier transform infrared (FT-IR) spectroscopy were investigated. Based on the results, modifying the agar film with chitosan improved the mechanical strength, humidity, and solubility in the AC composite film (p < .05). Further, adding sulfated polysaccharide and citric acid cross-linking agent to the agar-chitosan composite led to a significant decrease in solubility, humidity, and permeability to water vapor in ACFA films (p < .05), indicating strong cross-linking and reduction in film pores based on the SEM pictures and FTIR results. However, the physical and mechanical properties of the agar-based film obtained from Gracilaria algae can be improved by adding chitosan and citric acid cross-linking agent, and the addition of fucoidan obtained from Sargassum algae has improved its antioxidant properties. This biodegradable film can be a good candidate for preserving perishable products.
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Affiliation(s)
- Maedeh Asad Samani
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Sedigheh Babaei
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Mahmood Naseri
- Department of Natural Resources and Environmental Engineering, School of AgricultureShiraz UniversityShirazIran
| | - Marjan Majdinasab
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
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23
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Mushtaq A, Mohd Wani S, Malik A, Gull A, Ramniwas S, Ahmad Nayik G, Ercisli S, Alina Marc R, Ullah R, Bari A. Recent insights into Nanoemulsions: Their preparation, properties and applications. Food Chem X 2023; 18:100684. [PMID: 37131847 PMCID: PMC10149285 DOI: 10.1016/j.fochx.2023.100684] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 05/04/2023] Open
Abstract
The ever-increasing demand for healthy diet by consumers has prompted the research adopting cutting-edge methods that can maintain the quality of fruits and vegetables without the use of preservatives. Emulsion based coating approach has been regarded as a viable way to extend the shelf life of fresh produce. New opportunities are being created in a number of industries, (medicines, cosmetics and food) because of new advancements in the developing field of nanoemulsions. Nanoemulsion based methods are efficient for encapsulating the active ingredients including antioxidants, lipids, vitamins and antimicrobial agents owing to the small droplet size, stability and improved biological activity. This review provides an overview of recent developments in preserving the quality and safety of fresh-cut fruits & vegetables with nanoemulsion as a carrier of functional compounds (antimicrobial agents, antibrowning/antioxidants and texture enhancers). In addition, material and methods used for fabrication of the nanoemulsion is also described in this review. In addition, material and methods used for fabrication, of the nanoemulsion is also present.
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Affiliation(s)
- Abeeda Mushtaq
- Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India
- Corresponding authors.
| | - A.R. Malik
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
- Corresponding authors.
| | - Amir Gull
- Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, J&K, India
- Corresponding authors.
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Romina Alina Marc
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Ahmed Bari
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
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Baghi F, Ghnimi S, Dumas E, Chihib NE, Gharsallaoui A. Nanoemulsion-Based Multilayer Films for Ground Beef Preservation: Antimicrobial Activity and Physicochemical Properties. Molecules 2023; 28:molecules28114274. [PMID: 37298757 DOI: 10.3390/molecules28114274] [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: 04/21/2023] [Revised: 05/17/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
This study aimed to improve the physical, mechanical, and biological properties of a monolayer pectin (P) film containing nanoemulsified trans-Cinnamaldehyde (TC) by incorporating it between inner and outer layers of ethylcellulose (EC). The nanoemulsion had an average size of 103.93 nm and a zeta potential of -46 mV. The addition of the nanoemulsion increased the opacity of the film, reduced its moisture absorption capacity, and improved its antimicrobial activity. However, the tensile strength and elongation at break of the pectin films decreased after the incorporation of nanoemulsions. Multilayer films (EC/P/EC) showed a higher resistance to breaking and better extensibility compared to monolayer films. The antimicrobial activity of both mono and multilayer films was effective in inhibiting the growth of foodborne bacteria during storage of ground beef patties at 8 °C for 10 days. This study suggests that biodegradable antimicrobial multilayer packaging films can be effectively designed and applied in the food packaging industry.
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Affiliation(s)
- Fatemeh Baghi
- University of Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, F-69622 Villeurbanne, France
- Higher Institute of Agriculture and Agri-Food Rhone-Alpes, ISARA, 23 Rue Jean Baldassini, F-69007 Lyon, France
| | - Sami Ghnimi
- University of Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, F-69622 Villeurbanne, France
- Higher Institute of Agriculture and Agri-Food Rhone-Alpes, ISARA, 23 Rue Jean Baldassini, F-69007 Lyon, France
| | - Emilie Dumas
- University of Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, F-69622 Villeurbanne, France
| | - Nour-Eddine Chihib
- University of Lille, CNRS, INRAE, Centrale Lille, UMR 8207, UMET-Unité Matériaux et Transformations, F-59000 Lille, France
| | - Adem Gharsallaoui
- University of Lyon, Université Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, F-69622 Villeurbanne, France
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Yousefi S, Rajaei P, Nateghi L, Nodeh HR, Rashidi L. Encapsulation of sesamol and retinol using alginate and chitosan-coated W/O/W multiple emulsions containing Tween 80 and Span 80. Int J Biol Macromol 2023; 242:124766. [PMID: 37164132 DOI: 10.1016/j.ijbiomac.2023.124766] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 02/21/2023] [Accepted: 05/03/2023] [Indexed: 05/12/2023]
Abstract
The conditions of production of multiple W/O/W nanoemulsions containing sesamol and retinol were optimized using response surface methodology (RSM). Span 80 (5, 10, and 15 % w/v), Tween 80 (1, 5.5, and 10 % w/v), and water in oil ratio (W/O) (20, 30, and 40 %) were considered as independent variables while encapsulation efficiency (EE%) and particle size were taken as dependent variables. Alginate (Alg) and chitosan (CS) were also applied to form a deposit layer. An optimum sample with an EE of 92.93 % and particle size of 381.94 nm was produced when Tween 80, Span 80, and W/O were 6.24 %, 10.84 %, and 37.70 %, respectively. Based on the Fourier transform infrared spectroscopy (FTIR), detection of hydrophobic band (2899 cm-1) approved the physical entrapment of biomolecules. Differential scanning calorimetry (DSC) indicated an endothermic peak at 236.48 °C associated with the ionic interactions of Alg-CS. Confocal laser scanning microscopy (CLSM) indicated Alg-CS complex deposit layer formed by electrostatic attraction surrounding the W/O/W multiple layers. The in vitro release of sesamol and retinol was 39 % of sesamol and 22 % of retinol in simulated gastric fluid (SGF) and 56 % and 22 % in simulated intestinal fluid (SIF), respectively.
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Affiliation(s)
- Shahryar Yousefi
- Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Peyman Rajaei
- Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Leila Nateghi
- Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Hamid Rashidi Nodeh
- Research Center of Food Technology and Agricultural Products, Standard Research Institute (SRI), P.O. Box 31745-139, Karaj, Iran
| | - Ladan Rashidi
- Research Center of Food Technology and Agricultural Products, Standard Research Institute (SRI), P.O. Box 31745-139, Karaj, Iran.
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26
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Shektaei ZA, Pourehsan MM, Bagheri V, Ghasempour Z, Mahmoudzadeh M, Ehsani A. Physico-chemical and antimicrobial characteristics of novel biodegradable films based on gellan and carboxymethyl cellulose containing rosemary essential oil. Int J Biol Macromol 2023; 234:122944. [PMID: 36549625 DOI: 10.1016/j.ijbiomac.2022.12.163] [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: 10/03/2022] [Revised: 11/29/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022]
Abstract
The purpose of the current investigation was to produce a novel functional composite biodegradable film by Gellan (Gla) and Carboxymethyl cellulose (CMC) biopolymers containing rosemary essential oils (REO) and evaluate their physicochemical and antimicrobial features. The film containing 5 % REO, due to its better mechanical properties (UTS = 13.44 ± 0.30 Mpa and SB = 21.14 ± 1.15 %) compared to other emulsified samples containing REO, was selected as the optimal film. Furthermore, it had less water vapor permeability (WVP = 6.60 ± 0.31 (g/mhPa) × 10-8) in comparison to control sample (8.21 ± 0.10 (g/mhPa) × 10-8) and the best color properties among the samples. The Scanning Electron Microscopy (SEM) images didn't show the phenomenon of agglomeration and point accumulation of REO. Also, 5 % of REO contributed to the increased compactness of the film in comparison to the film without the REO. Based on the results of Fourier-transform infrared spectroscopy (FTIR) spectra, no new chemical bonds were created by adding REO to the biopolymer substrate, and the REO was well dispersed and distributed among the Gla-CMC chains throughout the film substrate. Adding 5 % REO showed antioxidant effects. Considering the antimicrobial tests, all films containing REO had antimicrobial effects against the Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, and Pseudomonas fluorescens bacterial strains.
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Affiliation(s)
- Zahra Akbari Shektaei
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammad Mahdi Pourehsan
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Vahid Bagheri
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. BOX 51666-16471, Tabriz, Iran
| | - Zahra Ghasempour
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Mahmoudzadeh
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
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27
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Biodegradable fish gelatin/chitosan-based active films alter chill-stored golden pomfret (Trachinotus blochii) metabolites mainly through modulating four metabolic pathways. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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28
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Dudeja I, Mankoo RK, Singh A. Citric acid crosslinked ternary blended (polyvinyl alcohol, lignin, lemongrass essential oil/nanoemulsions) biopolymeric hydrogel films: structural, functional, antioxidant, antifungal and biodegradable properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01905-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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29
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Wang M, Muhammad T, Gao H, Liu J, Liang H. Targeted pH-responsive chitosan nanogels with Tanshinone IIA for enhancing the antibacterial/anti-biofilm efficacy. Int J Biol Macromol 2023; 237:124177. [PMID: 36972823 DOI: 10.1016/j.ijbiomac.2023.124177] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 03/17/2023] [Accepted: 03/22/2023] [Indexed: 03/28/2023]
Abstract
Persistent bacterial infection caused by biofilms is one of the most serious problems that threatened human health. The development of antibacterial agents remains a challenge to penetrate biofilm and effectively treat the underlying bacterial infection. In the current study, chitosan-based nanogels were developed for encapsulating the Tanshinone IIA (TA) to enhance the antibacterial and anti-biofilm efficacy against Streptococcus mutans (S. mutans). The as-prepared nanogels (TA@CS) displayed excellent encapsulation efficiency (91.41 ± 0.11 %), uniform particle sizes (393.97 ± 13.92 nm), and enhanced positive potential (42.27 ± 1.25 mV). After being coated with CS, the stability of TA under light and other harsh environments was greatly improved. In addition, TA@CS displayed pH responsiveness, allowing it to selectively release more TA in acidic conditions. Furthermore, the positively charged TA@CS were equipped to target negatively charged biofilm surfaces and efficiently penetrate through biofilm barriers, making it promising for remarkable anti-biofilm activity. More importantly, when TA was encapsulated into CS nanogels, the antibacterial activity of TA was enhanced at least 4-fold. Meanwhile, TA@CS inhibited 72 % of biofilm formation at 500 μg/mL. The results demonstrated that the nanogels constituted CS and TA had antibacterial/anti-biofilm properties with synergistic enhanced effects, which will benefit pharmaceutical, food, and other fields.
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Affiliation(s)
- Mingxia Wang
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Tariq Muhammad
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Huiling Gao
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Jianzhang Liu
- Department of Prosthodontics, Peking University School and Hospital of Stomatology & National Center of Stomatology & National Clinical Research Center for Oral Diseases & National Engineering Research Center of Oral Biomaterials and Digital Medical Devices, Beijing 100081, China.
| | - Hao Liang
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, PR China; Qinhuangdao Bohai Biological Research Institute of Beijing University of Chemical Technology, Qinhuangdao 066000, China.
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30
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Wan S, Liu Q, Yang D, Guo P, Gao Y, Mo R, Zhang Y. Characterization of high amylose corn starch-cinnamaldehyde inclusion films for food packaging. Food Chem 2023; 403:134219. [DOI: 10.1016/j.foodchem.2022.134219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 08/27/2022] [Accepted: 09/09/2022] [Indexed: 11/29/2022]
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31
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Gelatin films functionalized by lignocellulose nanocrystals-tannic acid stabilized Pickering emulsions: Influence of cinnamon essential oil. Food Chem 2023; 401:134154. [DOI: 10.1016/j.foodchem.2022.134154] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 08/13/2022] [Accepted: 09/05/2022] [Indexed: 01/04/2023]
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32
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Peng Z, Xu X, Fan P, Qiao B, Xie M, Huang T, Xiong T. Identification and characterization of a novel pH and heat stable bacteriocin-like substance lactococcin036019 with food preserving potential. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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33
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Zhao R, Chen J, Yu S, Niu R, Yang Z, Wang H, Cheng H, Ye X, Liu D, Wang W. Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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34
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WANG X, LI K, ZHANG X, GAO T, ZHANG L, SHEN Y, YANG L. Performance of chitosan/γ-polyglutamic acid/curcumin edible coating and application in fresh beef preservation. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.103222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
| | - Kai LI
- Chengdu University, China
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35
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Zhao R, Guo H, Yan T, Li J, Xu W, Deng Y, Zhou J, Ye X, Liu D, Wang W. Fabrication of multifunctional materials based on chitosan/gelatin incorporating curcumin-clove oil emulsion for meat freshness monitoring and shelf-life extension. Int J Biol Macromol 2022; 223:837-850. [PMID: 36343838 DOI: 10.1016/j.ijbiomac.2022.10.271] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 10/29/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022]
Abstract
A new multifunctional film with active and intelligent effects was developed by incorporating curcumin-clove oil emulsion into natural materials. The basic properties, functional characteristics, and pH/NH3-sensitivity of films were investigated, and then these films were applied to extend shelf-life and monitor freshness of meat. Curcumin solution and emulsion illustrated significant color variations at different pH values. The incorporation of emulsion improved the UV-vis barrier and water resistance properties of films, which blocked most of UV-light and its water contact angle reached 100.03°. Meanwhile, the films had stronger mechanical strength and higher thermal stability, with elongation at break reaching 79.18 % and the maximum degradation temperature rising to 316 °C. Moreover, emulsion made films have a slow-release effect on clove oil, which not only enhanced the antioxidant property but also significantly improved their antibacterial activity. Additionally, the multifunctional films presented a significant color response to acidic/alkaline environments over a short time interval and could be easily identified by naked eyes. Finally, the films effectively extended the shelf-life of fresh meat by 3 days at 4 °C and visually monitored freshness through color changes in real-time. This knowledge provides insights and ideas for the development of novel food packaging with both active and intelligent functions.
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Affiliation(s)
- Runan Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Haocheng Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tianyi Yan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jiaheng Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Weidong Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yong Deng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jianwei Zhou
- Zhejiang University Ningbo Institute of Technology, Ningbo 315100, China; Hainan Institute of Zhejiang University, Sanya 572025, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China.
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36
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Gheorghita Puscaselu R, Lobiuc A, Sirbu IO, Covasa M. The Use of Biopolymers as a Natural Matrix for Incorporation of Essential Oils of Medicinal Plants. Gels 2022; 8:756. [PMID: 36421579 PMCID: PMC9690358 DOI: 10.3390/gels8110756] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/15/2022] [Accepted: 11/19/2022] [Indexed: 09/28/2023] Open
Abstract
The benefits of using biopolymers for the development of films and coatings are well known. The enrichment of these material properties through various natural additions has led to their applicability in various fields. Essential oils, which are well-known for their beneficial properties, are widely used as encapsulating agents in films based on biopolymers. In this study, we developed biopolymer-based films and tested their properties following the addition of 7.5% and 15% (w/v) essential oils of lemon, orange, grapefruit, cinnamon, clove, chamomile, ginger, eucalyptus or mint. The samples were tested immediately after development and after one year of storage in order to examine possible long-term property changes. All films showed reductions in mass, thickness and microstructure, as well as mechanical properties. The most considerable variations in physical properties were observed in the 7.5% lemon oil sample and the 15% grapefruit oil sample, with the largest reductions in mass (23.13%), thickness (from 109.67 µm to 81.67 µm) and density (from 0.75 g/cm3 to 0.43 g/cm3). However, the microstructure of the sample was considerably improved. Although the addition of lemon essential oil prevented the reduction in mass during the storage period, it favored the degradation of the microstructure and the loss of elasticity (from 16.7% to 1.51% for the sample with 7.5% lemon EO and from 18.28% to 1.91% for the sample with 15% lemon EO). Although the addition of essential oils of mint and ginger resulted in films with a more homogeneous microstructure, the increase in concentration favored the appearance of pores and modifications of color parameters. With the exception of films with added orange, cinnamon and clove EOs, the antioxidant capacity of the films decreased during storage. The most obvious variations were identified in the samples with lemon, mint and clove EOs. The most unstable samples were those with added ginger (95.01%), lemon (92%) and mint (90.22%).
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Affiliation(s)
- Roxana Gheorghita Puscaselu
- Department of Biochemistry, Victor Babeş University of Medicine and Pharmacy, 300041 Timisoara, Romania
- Department of Medicine and Biomedical Sciences, College of Medicine and Biological Science, University of Suceava, 720229 Suceava, Romania
| | - Andrei Lobiuc
- Department of Medicine and Biomedical Sciences, College of Medicine and Biological Science, University of Suceava, 720229 Suceava, Romania
| | - Ioan Ovidiu Sirbu
- Department of Biochemistry, Victor Babeş University of Medicine and Pharmacy, 300041 Timisoara, Romania
- Center for Complex Network Science, Victor Babes University of Medicine and Pharmacy, 300041 Timisoara, Romania
| | - Mihai Covasa
- Department of Medicine and Biomedical Sciences, College of Medicine and Biological Science, University of Suceava, 720229 Suceava, Romania
- Department of Basic Medical Sciences, College of Osteopathic Medicine, Western University of Health Sciences, Pomona, CA 91766, USA
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37
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Quality and shelf life assessment of steam-cooked chicken fingers coated with essential oil nanoemulsions. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101902] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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38
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Antioxidant packaging films developed by in-situ cross-linking chitosan with dialdehyde starch-catechin conjugates. Int J Biol Macromol 2022; 222:3203-3214. [PMID: 36243166 DOI: 10.1016/j.ijbiomac.2022.10.093] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 09/30/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
Abstract
In this study, four dialdehyde starch-catechin (DAS-catechin) conjugates were prepared by conjugating (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG) and (-)-epigallocatechin gallate (EGCG) with dialdehyde starch. Then, DAS-catechin conjugates were used as antioxidant and cross-linking agents to produce chitosan (CS) based antioxidant packaging films. The functionality of CS/DAS-catechin conjugate films was determined. Results showed four DAS-catechin conjugates formed Schiff-base linkages and hydrogen bond interactions with CS, resulting in improved film uniformity. Compared with plain CS film, CS/DAS-catechin conjugate films owned higher UV-vis light, water vapor and oxygen barrier ability, lower swelling degree, and stronger tensile strength, thermal stability and antioxidant activity. The cross-linking between CS and DAS-catechin conjugates delayed the biodegradable process of CS film. CS/DAS-catechin conjugate films showed good performance on inhibiting sunflower seed oil oxidation. Notably, CS/DAS-ECG conjugate film had the highest oxygen barrier, mechanical and antioxidant performances among four CS/DAS-catechin conjugate films. Therefore, CS/DAS-ECG conjugate film is an antioxidant packaging candidate for edible oil.
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39
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New relations between modification degree, swelling and impedance in anticorrosion chitosan-derivative coatings on magnesium alloy AZ31. Carbohydr Polym 2022; 292:119617. [DOI: 10.1016/j.carbpol.2022.119617] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 05/09/2022] [Accepted: 05/10/2022] [Indexed: 12/28/2022]
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40
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Karim M, Fathi M, Soleimanian-Zad S, Spigno G. Development of sausage packaging with zein nanofibers containing tetradecane produced via needle-less electrospinning method. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Lin L, Su Z, Zhang H, Zhou G, Zhou H, Ren J, Wang X, Liu C, Wang X. Thermo-processable chitosan-based plastic substitute with self-adaptiveness and closed-loop recyclability. Carbohydr Polym 2022; 291:119479. [DOI: 10.1016/j.carbpol.2022.119479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 03/25/2022] [Accepted: 04/10/2022] [Indexed: 11/02/2022]
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42
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Xu Y, Chen L, Zhang Y, Huang Y, Cao J, Jiang W. Antimicrobial and controlled release properties of nanocomposite film containing thymol and carvacrol loaded UiO-66-NH2 for active food packaging. Food Chem 2022; 404:134427. [DOI: 10.1016/j.foodchem.2022.134427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 09/09/2022] [Accepted: 09/25/2022] [Indexed: 10/14/2022]
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43
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Ding X, Zhao L, Khan IM, Yue L, Zhang Y, Wang Z. Emerging chitosan grafted essential oil components: A review on synthesis, characterization, and potential application. Carbohydr Polym 2022; 297:120011. [DOI: 10.1016/j.carbpol.2022.120011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 08/04/2022] [Accepted: 08/18/2022] [Indexed: 01/19/2023]
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44
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The Role of Multilayer Electrospun Poly(Vinyl Alcohol)/Gelatin nanofibers loaded with Fluconazole and Cinnamaldehyde in the Potential Treatment of Fungal Keratitis. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111390] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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45
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Hosseini SF, Kaveh F, Schmid M. Facile fabrication of transparent high-barrier poly(lactic acid)-based bilayer films with antioxidant/antimicrobial performances. Food Chem 2022; 384:132540. [PMID: 35231714 DOI: 10.1016/j.foodchem.2022.132540] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 02/18/2022] [Accepted: 02/21/2022] [Indexed: 11/04/2022]
Abstract
Poly(lactic acid) (PLA) has been intended as an encouraging biopolymer for packaging purposes. Nevertheless, PLA-based films suffer from low gas barrier properties, which restrict their applications. Here, we report a facile fabrication of multi-component coating via layer deposition of cinnamaldehyde (CIN)-doped chitosan/poly(vinyl alcohol)/fish gelatin (CPF) on PLA surfaces. Different PLA/CPF ratios (100:0, 77.5:22.5, 55:45, 32.5:67.5, and 0:100) were tested, whereas the PLA55:CPF45 was selected for loading of CIN. The surface and morphology analyses of the bilayers verify that CPF layers are successfully coated on the PLA surfaces. This design improved the mechanical strength and water barrier of CPF films and simultaneously enhanced the ductility of PLA films. By deposition of CIN-doped CPF layer on a PLA substrate, the oxygen permeability decreased from 28.92 to 0.238 cm3 mm/m2 day bar, approximately 122 times lower than that of bare PLA. CIN loadings in the CPF layer endowed bilayer films with antioxidant/antimicrobial activity.
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Affiliation(s)
- Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Iran.
| | - Forouzan Kaveh
- Department of Food Science & Industries, Khazar Institute of Higher Education, P. O. 46315-389, Mazandaran, Mahmoodabad, Iran
| | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str., 51, 72488 Sigmaringen, Germany
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Cao M, Zhang X, Zhu Y, Liu Y, Ma L, Chen X, Zou L, Liu W. Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107606] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Kim Y, Kim S, Cho KH, Lee JH, Lee J. Antibiofilm Activities of Cinnamaldehyde Analogs against Uropathogenic Escherichia coli and Staphylococcus aureus. Int J Mol Sci 2022; 23:ijms23137225. [PMID: 35806244 PMCID: PMC9267110 DOI: 10.3390/ijms23137225] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/24/2022] [Accepted: 06/26/2022] [Indexed: 02/04/2023] Open
Abstract
Bacterial biofilm formation is a major cause of drug resistance and bacterial persistence; thus, controlling pathogenic biofilms is an important component of strategies targeting infectious bacterial diseases. Cinnamaldehyde (CNMA) has broad-spectrum antimicrobial and antibiofilm activities. In this study, we investigated the antibiofilm effects of ten CNMA derivatives and trans-CNMA against Gram-negative uropathogenic Escherichia coli (UPEC) and Gram-positive Staphylococcus aureus. Among the CNMA analogs tested, 4-nitrocinnamaldehyde (4-nitroCNMA) showed antibacterial and antibiofilm activities against UPEC and S. aureus with minimum inhibitory concentrations (MICs) for cell growth of 100 µg/mL, which were much more active than those of trans-CNMA. 4-NitroCNMA inhibited UPEC swimming motility, and both trans-CNMA and 4-nitroCNMA reduced extracellular polymeric substance production by UPEC. Furthermore, 4-nitroCNMA inhibited the formation of mixed UPEC/S. aureus biofilms. Collectively, our observations indicate that trans-CNMA and 4-nitroCNMA potently inhibit biofilm formation by UPEC and S. aureus. We suggest efforts be made to determine the therapeutic scope of CNMA analogs, as our results suggest CNMA derivatives have potential therapeutic use for biofilm-associated diseases.
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Affiliation(s)
- Yeseul Kim
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Korea; (Y.K.); (S.K.)
| | - Sanghun Kim
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Korea; (Y.K.); (S.K.)
| | - Kiu-Hyung Cho
- Gyeongbuk Institute for Bioindustry, Andong 36618, Korea;
| | - Jin-Hyung Lee
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Korea; (Y.K.); (S.K.)
- Correspondence: (J.-H.L.); (J.L.); Tel.: +82-53-810-3812 (J.-H.L.); +82-53-810-2533 (J.L.)
| | - Jintae Lee
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Korea; (Y.K.); (S.K.)
- Correspondence: (J.-H.L.); (J.L.); Tel.: +82-53-810-3812 (J.-H.L.); +82-53-810-2533 (J.L.)
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Pilong P, Chuesiang P, Mishra DK, Siripatrawan U. Characteristics and antimicrobial activity of microfludized clove essential oil nanoemulsion optimized using response surface methodology. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Puncharat Pilong
- Department of Biotechnology, Faculty of Science Chulalongkorn University Bangkok Thailand
| | - Piyanan Chuesiang
- Department of Food technology, Faculty of Science Chulalongkorn University Bangkok Thailand
| | - Dharmendra K. Mishra
- Department of Food Science, College of Agriculture Purdue University West Lafayette IN USA
| | - Ubonrat Siripatrawan
- Department of Food technology, Faculty of Science Chulalongkorn University Bangkok Thailand
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Wang L, Xu J, Zhang M, Zheng H, Li L. Preservation of soy protein-based meat analogues by using PLA/PBAT antimicrobial packaging film. Food Chem 2022; 380:132022. [DOI: 10.1016/j.foodchem.2021.132022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 12/10/2021] [Accepted: 12/30/2021] [Indexed: 11/16/2022]
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50
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Fabrication, characterization, and performance of antimicrobial alginate-based films containing thymol-loaded lipid nanoparticles: Comparison of nanoemulsions and nanostructured lipid carriers. Int J Biol Macromol 2022; 207:801-812. [PMID: 35358573 DOI: 10.1016/j.ijbiomac.2022.03.149] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/17/2022] [Accepted: 03/23/2022] [Indexed: 02/07/2023]
Abstract
Antimicrobial biopolymer films were prepared by incorporating thymol-loaded nanostructured lipid carriers (NLC) or nanoemulsions (NE) into Ca-alginate solutions. Thymol-loaded-NLCs with thymol/lipid mass ratios of 0.1 and 0.2 were prepared and then used to fabricate NLC/alginate films containing either 20% (NLC20 film) or 10% (NLC10 film) of NLCs. Consequently, these two films had the same total thymol mass fraction: R thymol/alginate = 0.02. A nanoemulsion-loaded film (NE film) containing the same amount of thymol and a neat alginate film (control) were also prepared. Incorporation of the NLCs increased the porosity and surface roughness, thickness, water vapor permeability, and yellowness of the films, but decreased their water contact angle, mechanical strength, and swelling ratio. The release of thymol into the air and into water-ethanol solutions was slower for NLC-loaded than NE-loaded films, moreover being slower for the NLC20 than NLC10 films. The antimicrobial activity of the active films was tested on ground beef samples. Their antimicrobial activity was correlated to their release rates, with the NLC20 film giving the longest protection against the enumerated microorganisms. Our results show that encapsulating antimicrobial essential oils within NLCs was more effective at creating antimicrobial films with sustained release properties than encapsulating them within NEs.
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