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Yang Y, Xu Q, Wang X, Bai Z, Xu X, Ma J. Casein-based hydrogels: Advances and prospects. Food Chem 2024; 447:138956. [PMID: 38503069 DOI: 10.1016/j.foodchem.2024.138956] [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: 12/05/2023] [Revised: 02/29/2024] [Accepted: 03/04/2024] [Indexed: 03/21/2024]
Abstract
Casein-based hydrogels (Casein Gels) possess advantageous properties, including mechanical strength, stability, biocompatibility, and even adhesion, conductivity, sensing capabilities, as well as controlled-releasing behavior of drugs. These features are attributed to their gelation methods and functionalization with various polymers. Casein Gels is an important protein-based material in the food industry, in terms of dairy and functional foods, biological and medicine, in terms of carrier for bioactive and sensitive drugs, wound healing, and flexible sensors and wearable devices. Herein, this review aims to highlight the importance of the features mentioned above via a comprehensive investigation of Casein Gels through multiple directions and dimensional applications. Firstly, the composition, structure, and properties of casein, along with the gelation methods employed to create Casein Gels are elaborated, which serves as a foundation for further exploration. Then, the application progresses of Casein Gels in dairy products, functional foods, medicine, flexible sensors and wearable devices, are thoroughly discussed to provide insights into the diverse fields where Casein Gels have shown promise and utility. Lastly, the existing challenges and future research trends are highlighted from an interdisciplinary perspective. We present the latest research advances of Casein Gels and provide references for the development of multifunctional biomass-based hydrogels.
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Affiliation(s)
- Yuxi Yang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Qunna Xu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Xi'an Key Laboratory of Green Chemicals and Functional Materials, National Demonstration Center for Experimental Light Chemistry Engineering Education, Xi'an 710021, China.
| | - Xinyi Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Institute of Biomass & Functional Materials, Shaanxi University of Science &Technology, Xi'an 710021, China
| | - Zhongxue Bai
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Institute of Biomass & Functional Materials, Shaanxi University of Science &Technology, Xi'an 710021, China
| | - Xiaoyu Xu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Jianzhong Ma
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Xi'an Key Laboratory of Green Chemicals and Functional Materials, National Demonstration Center for Experimental Light Chemistry Engineering Education, Xi'an 710021, China.
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2
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Karydis-Messinis A, Kyriakaki C, Triantafyllou E, Tsirka K, Gioti C, Gkikas D, Nesseris K, Exarchos DA, Farmaki S, Giannakas AE, Salmas CE, Matikas TE, Moschovas D, Avgeropoulos A. Development and Physicochemical Characterization of Edible Chitosan-Casein Hydrogel Membranes for Potential Use in Food Packaging. Gels 2024; 10:254. [PMID: 38667673 PMCID: PMC11049393 DOI: 10.3390/gels10040254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/04/2024] [Accepted: 04/05/2024] [Indexed: 04/28/2024] Open
Abstract
The increasing global concern over plastic waste and its environmental impact has led to a growing interest in the development of sustainable packaging alternatives. This study focuses on the innovative use of expired dairy products as a potential resource for producing edible packaging materials. Expired milk and yogurt were selected as the primary raw materials due to their protein and carbohydrate content. The extracted casein was combined with various concentrations of chitosan, glycerol, and squid ink, leading to the studied samples. Chitosan was chosen due to its appealing characteristics, including biodegradability, and film-forming properties, and casein was utilized for its superior barrier and film-forming properties, as well as its biodegradability and non-toxic nature. Glycerol was used to further improve the flexibility of the materials. The prepared hydrogels were characterized using various instrumental methods, and the findings reveal that the expired dairy-based edible packaging materials exhibited promising mechanical properties comparable to conventional plastic packaging and improved barrier properties with zero-oxygen permeability of the hydrogel membranes, indicating that these materials have the potential to effectively protect food products from external factors that could compromise quality and shelf life.
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Affiliation(s)
- Andreas Karydis-Messinis
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Christina Kyriakaki
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Eleni Triantafyllou
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Kyriaki Tsirka
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Christina Gioti
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Dimitris Gkikas
- DODONI SA, 1 Tagmatarchi Kostaki, Eleousa, 45500 Ioannina, Greece; (D.G.); (K.N.)
| | | | - Dimitrios A. Exarchos
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
- Hellenic Institute for Packaging and Agrifood Safety, 45445 Ioannina, Greece
| | - Spyridoula Farmaki
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
- Hellenic Institute for Packaging and Agrifood Safety, 45445 Ioannina, Greece
| | - Aris E. Giannakas
- Department of Food Science and Technology, University of Patras, 30100 Agrinio, Greece;
| | - Constantinos E. Salmas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Theodore E. Matikas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
- Hellenic Institute for Packaging and Agrifood Safety, 45445 Ioannina, Greece
| | - Dimitrios Moschovas
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
| | - Apostolos Avgeropoulos
- Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece; (C.K.); (E.T.); (K.T.); (C.G.); (D.A.E.); (S.F.); (C.E.S.); (T.E.M.)
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3
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Chen K, Tian R, Jiang J, Xiao M, Wu K, Kuang Y, Deng P, Zhao X, Jiang F. Moisture loss inhibition with biopolymer films for preservation of fruits and vegetables: A review. Int J Biol Macromol 2024; 263:130337. [PMID: 38395285 DOI: 10.1016/j.ijbiomac.2024.130337] [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: 06/30/2023] [Revised: 02/17/2024] [Accepted: 02/19/2024] [Indexed: 02/25/2024]
Abstract
In cold storage, fruits and vegetables still keep a low respiratory rate. Although cold storage is beneficial to maintain the quality of some fruits and vegetables, several factors (temperature and humidity fluctuations, heat inflow, air velocity, light, etc.) will accelerate moisture loss. Biopolymer films have attracted great attention for fruits and vegetables preservation because of their biodegradable and barrier properties. However, there is still a certain amount of water transfer occurring between storage environment/biopolymer films/fruits and vegetables (EFF). The effect of biopolymer films to inhibit moisture loss of fruits and vegetables and the water transfer mechanism in EFF system need to be studied systematically. Therefore, the moisture loss of fruits and vegetables, crucial properties, major components, fabrication methods, and formation mechanisms of biopolymer films were reviewed. Further, this study highlights the EFF system, responses of fruits and vegetables, and water transfer in EFF. This work aims to clarify the characteristics of EFF members, their influence on each other, and water transfer, which is conducive to improving the preservation efficiency of fruits and vegetables purposefully in future studies. In addition, the prospects of studies in EFF systems are shown.
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Affiliation(s)
- Kai Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, PR China; National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Runmiao Tian
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Jun Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Man Xiao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Kao Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Ying Kuang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Pengpeng Deng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Xiaojun Zhao
- Angel Biotechnology Co., Ltd., Yichang 443000, China
| | - Fatang Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK.
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4
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Viora L, Tichané T, Nottelet B, Mouton J, Garric X, Van Den Berghe H, Coudane J. Casein-based conjugates and graft copolymers. Synthesis, properties, and applications. Compr Rev Food Sci Food Saf 2024; 23:e13306. [PMID: 38369928 DOI: 10.1111/1541-4337.13306] [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: 08/25/2023] [Revised: 01/15/2024] [Accepted: 01/22/2024] [Indexed: 02/20/2024]
Abstract
Biobased natural polymers, including polymers of natural origin such as casein, are growing rapidly in the light of the environmental pollution caused by many mass-produced commercial synthetic polymers. Although casein has interesting intrinsic properties, especially for the food industry, numerous chemical reactions have been carried out to broaden the range of its properties, most of them preserving casein's nontoxicity and biodegradability. New conjugates and graft copolymers have been developed especially by Maillard reaction of the amine functions of the casein backbone with the aldehyde functions of sugars, polysaccharides, or other molecules. Carried out with dialdehydes, these reactions lead to the cross-linking of casein giving three-dimensional polymers. Acylation and polymerization of various monomers initiated by amine functions are also described. Other reactions, far less numerous, involve alcohol and carboxylic acid functions in casein. This review provides an overview of casein-based conjugates and graft copolymers, their properties, and potential applications.
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Affiliation(s)
- Laurianne Viora
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Teddy Tichané
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Benjamin Nottelet
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Julia Mouton
- Polymers Composites and Hybrids (PPCH), IMT Mines d'Alès, Alès, France
- EPF Graduate School of Engineering, Montpellier, France
| | - Xavier Garric
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
- Department of Pharmacy, Nîmes University Hospital, Nimes, France
| | - Hélène Van Den Berghe
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Jean Coudane
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
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5
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Rahman S, Gogoi J, Dubey S, Chowdhury D. Animal derived biopolymers for food packaging applications: A review. Int J Biol Macromol 2024; 255:128197. [PMID: 37979757 DOI: 10.1016/j.ijbiomac.2023.128197] [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: 07/22/2023] [Revised: 11/11/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
It is essential to use environment-friendly, non-toxic, biodegradable and sustainable materials for various applications. Biopolymers are derived from renewable sources like plants, microorganisms, and agricultural wastes. Unlike conventional polymers, biopolymer has a lower carbon footprint and contributes less to greenhouse gas emission. All biopolymers are biodegradable, meaning natural processes can break them down into harmless products such as water and biomass. This property is of utmost importance for various sustainable applications. This review discusses different classifications of biopolymers based on origin, including plant-based, animal-based and micro-organism-based biopolymers. The review also discusses the desirable properties that are required in materials for their use as packaging material. It also discusses the different processes used in modifying the biopolymer to improve its properties. Finally, this review shows the recent developments taking place in using specifically animal origin-based biopolymer and its use in packaging material. It was observed that animal-origin-based biopolymers, although they possess unique properties however, are less explored than plant-origin biopolymers. The animal-origin-based biopolymers covered in this review are chitosan, gelatin, collagen, keratin, casein, whey, hyaluronic acid and silk fibroin. This review will help in renewing research interest in animal-origin biopolymers. In summary, biopolymer offers a sustainable and environment-friendly alternative to conventional polymers. Their versatility, biocompatibility will help create a more sustainable future.
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Affiliation(s)
- Sazzadur Rahman
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati 781035, India; Department of Chemistry, Gauhati University, G. B. Nagar, Guwahati 781014, Assam, India
| | - Jahnabi Gogoi
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati 781035, India
| | - Sonali Dubey
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati 781035, India
| | - Devasish Chowdhury
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati 781035, India; Department of Chemistry, Gauhati University, G. B. Nagar, Guwahati 781014, Assam, India.
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6
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Chettri S, Sharma N, Mohite AM. Edible coatings and films for shelf-life extension of fruit and vegetables. BIOMATERIALS ADVANCES 2023; 154:213632. [PMID: 37742558 DOI: 10.1016/j.bioadv.2023.213632] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 09/02/2023] [Accepted: 09/18/2023] [Indexed: 09/26/2023]
Abstract
The execution of the edible coatings and films for food preservation; vegetables, fruits, meat, and dry fruits has been ladened in history. The study of literature portrays enough pieces of evidence dating back from centuries of coatings or films being utilized for the conservation of numerous fruits and vegetables to stretch their average shelf-life. The mechanism that remains operative in extending the shelf-life of fruits and vegetables beyond the normal shelf-life is the controlled entry and exit of moisture and gases. The non- biodegradable packaging which is also non-sustainable can be substituted with compostable and edible coatings and films made up of natural biopolymers. Therefore, keeping in mind the environment and consumer safety, a score of research has been going on from former decades for the development of edible coatings and films with efficient shelf life-extending qualities. The films composed of proteins exhibit a good mechanical strength while the polysaccharide composed films and coatings show efficient gas blocking qualities, however, both lack moisture shielding attributes. These shortcomings can be fixed by combining them with lipids and or some appropriate hydrocolloids. The edible coatings and films have been integrated with various food products; however, they haven't been completely successful in substitution of the total fraction of their non-edible counterparts. The implementation of edible coatings and films have shown to serve an immense value in extending the shelf-life of fruits and vegetables along with being a sustainable and eco-friendly approach for food packaging.
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Affiliation(s)
- Shristy Chettri
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Neha Sharma
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Ashish M Mohite
- Amity Institute of Food Technology, Amity University, Noida, U.P., India.
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Wu Y, Yu X, Ding W, Remón J, Xin M, Sun T, Wang TTY, Yu LL, Wang J. Fabrication, performance, and potential environmental impacts of polysaccharide-based food packaging materials incorporated with phytochemicals: A review. Int J Biol Macromol 2023; 249:125922. [PMID: 37482166 DOI: 10.1016/j.ijbiomac.2023.125922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 07/25/2023]
Abstract
Although food packaging preserves food's quality, it unfortunately contributes to global climate change since the considerable carbon emissions associated with its entire life cycle. Polysaccharide-based packaging materials (PPMs) are promising options to preserve foods, potentially helping the food industry reduce its carbon footprint. PPMs incorporated with phytochemicals hold promise to address this critical issue, keep food fresh and prolong the shelf life. However, phytochemicals' health benefits are impacted by their distinct chemical structures thus the phytochemicals-incorporated PPMs generally exhibit differential performances. PPMs must be thoughtfully formulated to possess adequate physicochemical properties to meet commercial standards. Given this, this review first-time provides a comprehensive review of recent advances in the fabrication of phytochemicals incorporated PPMs. The application performances of phytochemicals-incorporated PPMs for preserving foods, as well as the intelligent monitoring of food quality, are thoroughly introduced. The possible associated environmental impacts and scalability challenges for the commercial application of these PPMs are also methodically assessed. This review seeks to provide comprehensive insights into exploring new avenues to achieve a greener and safer food industry via innovative food packaging materials. This is paramount to preserve not only food shelf life but also the environment, facilitating the eco-friendly development of the food industry.
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Affiliation(s)
- Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Xueling Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Wei Ding
- China Leather and Footwear Research Institute Co. Ltd., Beijing, PR China.
| | - Javier Remón
- Thermochemical Processes Group, Aragón Institute for Engineering Research (I3A), University of Zaragoza, C/Mariano Esquillor s/n, 50.018 Zaragoza, Spain
| | - Mengmeng Xin
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Tianjun Sun
- Department of Burns and Plastic Surgery, the Fourth Medical Center of PLA General Hospital, Beijing, PR China
| | - Thomas T Y Wang
- Diet, Genomics, and Immunology Laboratory, Beltsville Human Nutrition Research Center, USDA-ARS, Beltsville, MD, USA
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China.
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Carpintero M, Marcet I, Zornoza M, Rendueles M, Díaz M. Effect of Birch Sap as Solvent and Source of Bioactive Compounds in Casein and Gelatine Films. MEMBRANES 2023; 13:786. [PMID: 37755208 PMCID: PMC10536005 DOI: 10.3390/membranes13090786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 09/28/2023]
Abstract
Birch sap consists of a natural water-based solution with valuable compounds such as minerals, sugars, organic acids and phenolic compounds that can be used advantageously in the preparation of edible films. In this study, gelatine- and casein-based films were prepared using birch sap as biopolymer solvent and source of bioactive compounds with the aim of developing new bioactive materials for food packaging. The physical, mechanical, barrier, antioxidant and iron-chelating properties of the obtained films were investigated. Birch sap enhanced the mechanical properties of the films by increasing puncture strength and flexibility, as well as their ultraviolet-visible light barrier properties. In addition, the presence of bioactive compounds endowed the birch sap films with an antioxidant capacity of almost 90% and an iron-chelating capacity of 40-50% with respect to the control films. Finally, to test these films as food packaging material, a photosensitive curcumin solution was packed and exposed to ultraviolet light. Tested films were able to protect curcumin against photodegradation, and the presence of bioactive compounds inside the birch-sap-enriched materials offered an additional 10% photoprotective effect compared to control films. Results showed the potential of birch sap as an environmentally friendly biopolymer solvent and plasticizer that can improve the mechanical and photoprotective properties of the prepared materials.
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Affiliation(s)
| | | | | | - Manuel Rendueles
- Department of Chemical and Environmental Engineering, University of Oviedo, C/Julian Clavería 8, 33006 Oviedo, Spain; (M.C.); (I.M.); (M.D.)
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9
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Lan X, Zhang X, Wang L, Wang H, Hu Z, Ju X, Yuan Y. A review of food preservation based on zein: The perspective from application types of coating and film. Food Chem 2023; 424:136403. [PMID: 37244188 DOI: 10.1016/j.foodchem.2023.136403] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 03/11/2023] [Accepted: 04/30/2023] [Indexed: 05/29/2023]
Abstract
The application of zein in food preservation was discussed from a unique perspective of application types, including coating and film. For the study of coating, edibility is considered because the coating adheres to the surface of food directly. For the study of film, plasticizers improve their mechanical properties, while barrier performance and antibacterial performance are achieved by nanoparticles; the incorporation of polyphenols is mainly due to their antibacterial and antioxidant properties; other biopolymers realize the complementarity between zein and biopolymers within films. In the future, the interaction between the edible coating and food matrix needs to be concerned. The mechanism of various exogenous additives and zein in the film should be noticed. Importantly, food safety and the possibility of large-scale application should be followed. Additionally, the intelligent response is one of the key development directions of zein-based film in the future.
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Affiliation(s)
- Xiang Lan
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Xinyu Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Lei Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Haiyan Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Zhe Hu
- Hisense Ronshen (Guangdong) Refrigerator Co., Ltd., Foshan 528303, China
| | - Xiaochen Ju
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Yongkai Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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Shah YA, Bhatia S, Al-Harrasi A, Afzaal M, Saeed F, Anwer MK, Khan MR, Jawad M, Akram N, Faisal Z. Mechanical Properties of Protein-Based Food Packaging Materials. Polymers (Basel) 2023; 15:polym15071724. [PMID: 37050337 PMCID: PMC10097132 DOI: 10.3390/polym15071724] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023] Open
Abstract
The quality and safety of food products greatly depend on the physiochemical properties of the food packaging material. There is an increasing trend in the utilization of protein-based biopolymers for the preparation of edible films and coating due to their film-forming properties. Various studies have reported the preparation of protein-based edible films with desirable mechanical and barrier properties. The mechanical attributes of the protein-based food packaging materials can be enhanced by incorporating various components in the film composition such as plasticizers, surfactants, crosslinkers, and various bioactive compounds, including antimicrobial and antioxidant compounds. This review article summarizes the recent updates and perspective on the mechanical attributes such as Tensile Strength (TS), Elongation at Break (EAB), and Young’s Modulus (YM) of edible films based on different proteins from plants and animal sources. Moreover, the effects of composite materials such as other biopolymers, bioactive compounds, essential oils, and plasticizers on the mechanical properties of protein-based edible films are also discussed.
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Affiliation(s)
- Yasir Abbas Shah
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Nizwa 616, Oman; (Y.A.S.); (M.J.)
| | - Saurabh Bhatia
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Nizwa 616, Oman; (Y.A.S.); (M.J.)
- School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India
- Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Science, Chennai 600077, India
- Correspondence: (S.B.); (A.A.-H.)
| | - Ahmed Al-Harrasi
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Nizwa 616, Oman; (Y.A.S.); (M.J.)
- Correspondence: (S.B.); (A.A.-H.)
| | - Muhammad Afzaal
- Department of Food Science, Government College University, Faisalabad 38000, Pakistan; (M.A.); (F.S.); (N.A.)
| | - Farhan Saeed
- Department of Food Science, Government College University, Faisalabad 38000, Pakistan; (M.A.); (F.S.); (N.A.)
| | - Md Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-kharj 11942, Saudi Arabia;
| | - Mahbubur Rahman Khan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200, Bangladesh;
| | - Muhammad Jawad
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Nizwa 616, Oman; (Y.A.S.); (M.J.)
| | - Noor Akram
- Department of Food Science, Government College University, Faisalabad 38000, Pakistan; (M.A.); (F.S.); (N.A.)
| | - Zargham Faisal
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60000, Pakistan;
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11
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Gerna S, D’Incecco P, Limbo S, Sindaco M, Pellegrino L. Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review. Foods 2023; 12:foods12061271. [PMID: 36981197 PMCID: PMC10048563 DOI: 10.3390/foods12061271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/12/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
Biopolymers of different natures (carbohydrates, proteins, etc.) recovered from by-products of industrial processes are increasingly being studied to obtain biomaterials as alternatives to conventional plastics, thus contributing to the implementation of a circular economy. The food industry generates huge amounts of by-products and waste, including unsold food products that reach the end of their shelf life and are no longer usable in the food chain. Milk proteins can be easily separated from dairy waste and adapted into effective bio-based polymeric materials. Firstly, this review describes the relevant properties of milk proteins and the approaches to modifying them for subsequent use. Then, we provide an overview of recent studies on the development of films and coatings based on milk proteins and, where available, their applications in food packaging. Comparisons among published studies were made based on the formulation as well as production conditions and technologies. The role of different additives and modifiers tested for the performances of films and coatings, such as water vapor permeability, tensile strength, and elongation at break, were reviewed. This review also outlines the limitations of milk-protein-based materials, such as moisture sensitivity and brittleness. Overall, milk proteins hold great potential as a sustainable alternative to petroleum-based polymers. However, their use in food packaging materials at an industrial level remains problematic.
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12
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Preparation and Characterization of Sodium Caseinate-Coated Papers Based on Glycerol and Sorbitol Contents for Packaging Application. Foods 2023; 12:foods12050940. [PMID: 36900457 PMCID: PMC10001066 DOI: 10.3390/foods12050940] [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: 01/12/2023] [Revised: 02/20/2023] [Accepted: 02/21/2023] [Indexed: 02/25/2023] Open
Abstract
Bio-based packaging materials are promising alternatives to petroleum-based plastics. Paper-based packaging materials are candidates for improving food sustainability; however, paper has poor gas and water vapor barrier properties. In this study, entirely bio-based sodium caseinate (CasNa)-coated papers with two plasticizers, glycerol (GY) and sorbitol (SO), were prepared. The morphological and chemical structure, burst strength, tensile strength, elongation at break, air permeability, surface properties, and thermal stability of the pristine CasNa-, CasNa/GY-, and CasNa/SO-coated papers were evaluated. The use of GY and SO strongly affected the tensile strength, elongation at break, and air barrier of the CasNa/GY- and CasNa/SO-coated paper. The air barrier and flexibility of the CasNa/GY-coated papers were higher than those of the CasNa/SO-coated papers. Compared to SO, GY better coated and penetrated the CasNa matrix, which positively affected the chemical and morphological structure of the coating layer and the interaction between the coating layer and paper. Overall, CasNa/GY was superior to the CasNa/SO coating. CasNa/GY-coated papers may be a good alternative for packaging materials in the food, medical, and electronic sectors, which would promote sustainability.
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13
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Hoyos Merlano NT, Guz L, Borroni V, Candal RJ, Herrera ML. Effects of the geometry of reinforcement on physical properties of sodium caseinate/TiO 2 nanocomposite films for applications in food packaging. Biopolymers 2023; 114:e23531. [PMID: 36773288 DOI: 10.1002/bip.23531] [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: 10/13/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/12/2023]
Abstract
Plastic materials for food packaging are being replaced by biodegradable films based on biopolymers due to the adverse effects they have had on animal life and the environment. In this study, nanocomposite films containing 2.5 wt% sodium caseinate and 2 wt% glycerol were reinforced with 0.1 or 0.2 wt% nano TiO2 prepared in two forms: spheres (P25) and tubes. The effects of nanoreinforcement geometry on mechanical, tensile, barrier, thermogravimetric, and optical properties, and distribution of nanoparticles were described. The interactions among film components were analyzed by Fourier transform infrared spectroscopy (FTIR). Addition of nanotubes significantly increased E' (341 wt%) and E" (395 wt%) moduli, the Young modulus E (660 wt%), the residual mass at 500°C (38 wt%), and color change (6.78) compared to control film. The compositional mapping studies showed that P25 nanoparticles were homogeneously distributed between the surfaces of the film while nanotubes were found on the bottom surface. The changes in position of the FTIR spectra signals as compared to pure protein signals indicated strong matrix/reinforcement interactions. In addition, the changes in intensity in 1100, 1033, and 1638 cm-1 FTIR signals suggested formation of a protein/Tween 20 ester. The geometry of reinforcement was highly relevant regarding physical properties, showing nanotubes as being very successful for enhancing tensile properties.
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Affiliation(s)
- Nurys Tatiana Hoyos Merlano
- Institute of Polymer Technology and Nanotechnology, Facultad de Arquitectura Diseño y Urbanismo, Universidad de Buenos Aires-CONICET, Ciudad de Buenos Aires, Argentina
| | - Lucas Guz
- Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), San Martín, Argentina
| | - Virginia Borroni
- Institute of Polymer Technology and Nanotechnology, Facultad de Arquitectura Diseño y Urbanismo, Universidad de Buenos Aires-CONICET, Ciudad de Buenos Aires, Argentina
| | - Roberto Jorge Candal
- Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), San Martín, Argentina
| | - María Lidia Herrera
- Institute of Polymer Technology and Nanotechnology, Facultad de Arquitectura Diseño y Urbanismo, Universidad de Buenos Aires-CONICET, Ciudad de Buenos Aires, Argentina
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14
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Koker HS, Yavuz Ersan H, Aytac A. Effects of PE-g-MA on tensile, thermal, surface, barrier properties, and morphology of plasticized LDPE/chitosan films. IRANIAN POLYMER JOURNAL 2023. [DOI: 10.1007/s13726-022-01123-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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15
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Wang S, Chen H, Tong Y, Li Y, Zhang J, Chen C, Ren F, Hou C, Wang P. Composite films with properties improved by increasing the compatibility of sodium caseinate and zein in a heated 60% ethanol solvent. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108017] [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]
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16
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Elian C, Andaloussi SA, Moilleron R, Decousser JW, Boyer C, Versace DL. Biobased polymer resources and essential oils: a green combination for antibacterial applications. J Mater Chem B 2022; 10:9081-9124. [PMID: 36326108 DOI: 10.1039/d2tb01544g] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
To fight nosocomial infections, the excessive use of antibiotics has led to the emergence of multidrug-resistant microorganisms, which are now considered a relevant public health threat by the World Health Organization. To date, most antibacterial systems are based on the use of petro-sourced polymers, but the global supplies of these resources are depleting. Besides, silver NPs are widely accepted as the most active biocide against a wide range of bacterial strains but their toxicity is an issue. The growing interest in natural products has gained increasing interest in the last decade. Therefore, the design of functional antibacterial materials derived from biomass remains a significant challenge for the scientific community. Consequently, attention has shifted to naturally occurring substances such as essential oils (EOs), which are classified as Generally Recognized as Safe (GRAS). EOs can offer an alternative to the common antimicrobial agents as an inner solution or biocide agent to inhibit the resistance mechanism. Herein, this review not only aims at providing developments in the antibacterial modes of action of EOs against various bacterial strains and the recent advances in genomic and proteomic techniques for the elucidation of these mechanisms but also presents examples of biobased polymer resource-based EO materials and their antibacterial activities. Especially, we describe the antibacterial properties of biobased polymers, e.g. cellulose, starch, chitosan, PLA PHAs and proteins, associated with EOs (cinnamon (CEO), clove (CLEO), bergamot (BEO), ginger (GEO), lemongrass (LEO), caraway (CAEO), rosemary (REO), Eucalyptus globulus (EGEO), tea tree (TTEO), orange peel (OPEO) and apricot (Prunus armeniaca) kernel (AKEO) essential oils). Finally, we discuss the influence of EOs on the mechanical strength of bio-based materials.
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Affiliation(s)
- Christine Elian
- Institut de Chimie et des Matériaux Paris-Est (ICMPE) - UMR7182-CNRS-UPEC, Department C3M, Team BioM&M's, 2-8 rue Henri Dunant, 94320 Thiais, France. .,Université Paris-Est Créteil (UPEC), Laboratoire Eau, Environnement, Systèmes Urbains (LEESU), UMR-MA 102, 61 avenue Général de Gaulle, 94010 Créteil Cedex, France
| | - Samir Abbad Andaloussi
- Université Paris-Est Créteil (UPEC), Laboratoire Eau, Environnement, Systèmes Urbains (LEESU), UMR-MA 102, 61 avenue Général de Gaulle, 94010 Créteil Cedex, France
| | - Régis Moilleron
- Université Paris-Est Créteil (UPEC), Laboratoire Eau, Environnement, Systèmes Urbains (LEESU), UMR-MA 102, 61 avenue Général de Gaulle, 94010 Créteil Cedex, France
| | - Jean-Winoc Decousser
- Department of Bacteriology and Infection Control, University Hospital Henri Mondor, Assistance Publique - Hôpitaux de Paris, Créteil, France.,EA 7380 Dynamyc Université Paris - Est Créteil (UPEC), Ecole nationale vétérinaire d'Alfort (EnvA), Faculté de Médecine de Créteil, Créteil, 1 rue Gustave Eiffel, 94000 Créteil, France
| | - Cyrille Boyer
- Australian Center for Nanomedicine (ACN), Cluster for Advanced Macromolecular Design, School of Chemical Engineering, UNSW Sydney, Australia
| | - Davy-Louis Versace
- Institut de Chimie et des Matériaux Paris-Est (ICMPE) - UMR7182-CNRS-UPEC, Department C3M, Team BioM&M's, 2-8 rue Henri Dunant, 94320 Thiais, France.
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17
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Investigation of physicochemical properties, antimicrobial and antioxidant activity of edible films based on chitosan/casein containing Origanum vulgare L. essential oil and its effect on quality maintenance of cherry tomato. Food Chem 2022; 396:133650. [PMID: 35839728 DOI: 10.1016/j.foodchem.2022.133650] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Revised: 06/13/2022] [Accepted: 07/05/2022] [Indexed: 11/23/2022]
Abstract
Edible coatings prevent physicochemical and biological food deterioration. Using bioactive compounds like essential oils can enrich films. In this study, edible films from chitosan (C), casein (Z) and oregano (OEO) were developed, and their physicochemical, barrier, antimicrobial, antioxidant, and structural properties (FTIR, SEM) were investigated. The C1Z3 ratio had good mechanical and inhibitory properties, and OEO improves flexibility, barrier, hydrophobic, antimicrobial, and antioxidant properties. The physicochemical and microbiological properties of cherry tomatoes were affected by C1Z3 and C1Z3O1.5 coatings. Coated fruits were stored at 4 °C for 32 days. The best results for weight loss, shrinkage, and titratable acidity were found to be 17.88%, 31.12%, and 0.15% in C1Z3O1.5 coated cherry tomatoes, respectively.The TMAB of C1Z3O1.5 coated fruits was less than detectable and the fungal growth was inhibited for 28 days. Accordingly, by adding OEO to chitosan/casein coatings, the spoilage process of cherry tomatoes was delayed for long-term storage.
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18
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19
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Garavand F, Jafarzadeh S, Cacciotti I, Vahedikia N, Sarlak Z, Tarhan Ö, Yousefi S, Rouhi M, Castro-Muñoz R, Jafari SM. Different strategies to reinforce the milk protein-based packaging composites. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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20
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Low JT, Yusoff NISM, Othman N, Wong T, Wahit MU. Silk fibroin‐based films in food packaging applications: A review. Compr Rev Food Sci Food Saf 2022; 21:2253-2273. [DOI: 10.1111/1541-4337.12939] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 02/21/2022] [Accepted: 02/24/2022] [Indexed: 12/25/2022]
Affiliation(s)
- Jia Tee Low
- School of Chemical and Energy Engineering, Faculty of Engineering Universiti Teknologi Malaysia Johor Bahru Johor 81310 Malaysia
| | | | - Norhayani Othman
- School of Chemical and Energy Engineering, Faculty of Engineering Universiti Teknologi Malaysia Johor Bahru Johor 81310 Malaysia
| | - Tuck‐Whye Wong
- Advanced Membrane Technology Research Centre (AMTEC) Universiti Teknologi Malaysia Johor Bahru Johor 81310 Malaysia
| | - Mat Uzir Wahit
- School of Chemical and Energy Engineering, Faculty of Engineering Universiti Teknologi Malaysia Johor Bahru Johor 81310 Malaysia
- Centre for Advanced Composite Materials (CACM) Universiti Teknologi Malaysia Johor Bahru Johor 81310 Malaysia
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21
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Contessa CR, da Rosa GS, Moraes CC. New Active Packaging Based on Biopolymeric Mixture Added with Bacteriocin as Active Compound. Int J Mol Sci 2021; 22:ijms221910628. [PMID: 34638967 PMCID: PMC8508738 DOI: 10.3390/ijms221910628] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/15/2021] [Accepted: 03/18/2021] [Indexed: 11/17/2022] Open
Abstract
The objective of this work was to develop a chitosan/agar-agar bioplastic film incorporated with bacteriocin that presents active potential when used as food packaging. The formulation of the film solution was determined from an experimental design, through the optimization using the desirability function. After establishing the concentrations of the biopolymers and the plasticizer, the purified bacteriocin extract of Lactobacillus sakei was added, which acts as an antibacterial agent. The films were characterized through physical, chemical, mechanical, barrier, and microbiological analyses. The mechanical properties and water vapor permeability were not altered by the addition of the extract. The swelling property decreased with the addition of the extract and the solubility increased, however, the film remained intact when in contact with the food, thus allowing an efficient barrier. Visible light protection was improved by increased opacity and antibacterial capacity was effective. When used as Minas Frescal cream cheese packaging, it contributed to the increase of microbiological stability, showing a reduction of 2.62 log UFC/g, contributing a gradual release of the active compound into the food during the storage time. The film had an active capacity that could be used as a barrier to the food, allowing it to be safely packaged.
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22
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Montilla‐Buitrago CE, Gómez‐López RA, Solanilla‐Duque JF, Serna‐Cock L, Villada‐Castillo HS. Effect of Plasticizers on Properties, Retrogradation, and Processing of Extrusion‐Obtained Thermoplastic Starch: A Review. STARCH-STARKE 2021. [DOI: 10.1002/star.202100060] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Camilo E. Montilla‐Buitrago
- Research Group in Science and Technology of Agroindustrial Interest – CYTBIA, Department of Agroindustrial Engineering, Faculty of Agrarian Sciences Universidad del Cauca Cauca 190002 Colombia
| | - Rudy A. Gómez‐López
- Research Group in Science and Technology of Agroindustrial Interest – CYTBIA, Department of Agroindustrial Engineering, Faculty of Agrarian Sciences Universidad del Cauca Cauca 190002 Colombia
- Faculty of Engineering and Administration Universidad Nacional de Colombia Sede Palmira Valle del Cauca 763533 Colombia
| | - José F. Solanilla‐Duque
- Research Group in Science and Technology of Agroindustrial Interest – CYTBIA, Department of Agroindustrial Engineering, Faculty of Agrarian Sciences Universidad del Cauca Cauca 190002 Colombia
| | - Liliana Serna‐Cock
- Faculty of Engineering and Administration Universidad Nacional de Colombia Sede Palmira Valle del Cauca 763533 Colombia
| | - Héctor S. Villada‐Castillo
- Research Group in Science and Technology of Agroindustrial Interest – CYTBIA, Department of Agroindustrial Engineering, Faculty of Agrarian Sciences Universidad del Cauca Cauca 190002 Colombia
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23
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Lisitsyn A, Semenova A, Nasonova V, Polishchuk E, Revutskaya N, Kozyrev I, Kotenkova E. Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation. Polymers (Basel) 2021; 13:1592. [PMID: 34063360 PMCID: PMC8156411 DOI: 10.3390/polym13101592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/12/2021] [Accepted: 05/13/2021] [Indexed: 12/13/2022] Open
Abstract
Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.
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Affiliation(s)
- Andrey Lisitsyn
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Anastasia Semenova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Viktoria Nasonova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ekaterina Polishchuk
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
| | - Natalia Revutskaya
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ivan Kozyrev
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Elena Kotenkova
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
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24
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Bhat VG, Narasagoudr SS, Masti SP, Chougale RB, Shanbhag Y. Hydroxy citric acid cross-linked chitosan/guar gum/poly(vinyl alcohol) active films for food packaging applications. Int J Biol Macromol 2021; 177:166-175. [PMID: 33607136 DOI: 10.1016/j.ijbiomac.2021.02.109] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 02/11/2021] [Accepted: 02/14/2021] [Indexed: 02/06/2023]
Abstract
The present work aims to prepare Chitosan (CS)/Guar gum (GG)/Poly(vinyl alcohol) (PVA) cross-linked with Hydroxy citric acid (HCA) (CGPH active film) by solvent casting technique. The influence of HCA on different CS/PVA ratio (1:3, 1:1, 3:1) in presence of the fixed amount of GG (0.2%) was investigated. The analysis of the results showed that the addition of HCA to the different ratio of CS/PVA increased the degradation temperature and improved the mechanical properties of CGPH active films. FTIR spectra and XRD analysis revealed strong interactions among the components of CGPH active films. The analysis of SEM images and water contact angle suggested a compact, dense film surface with hydrophobic nature. Further, all the active films have shown a decrease in water vapour permeability (WVP) and acted as a barrier to UV-light. CGPH active films effectively inhibited the growth of S. aureus and E. coli bacteria. With all these features the CGPH active films can find application in food packaging.
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Affiliation(s)
- Veena G Bhat
- Department of Chemistry, Karnatak Science College, Dharwad 580 001, Karnataka, India
| | | | - Saraswati P Masti
- Department of Chemistry, Karnatak Science College, Dharwad 580 001, Karnataka, India.
| | - Ravindra B Chougale
- Post-Graduate Department of Chemistry, Karnatak University, Dharwad 580 003, Karnataka, India
| | - Yogesh Shanbhag
- Department of Chemistry, KLE Technological University, Hubli 580031, Karnataka, India
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25
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Chen W, Ma S, Wang Q, McClements DJ, Liu X, Ngai T, Liu F. Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation. Crit Rev Food Sci Nutr 2021; 62:5029-5055. [PMID: 33554629 DOI: 10.1080/10408398.2021.1881435] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Biodegradable films constructed from food ingredients are being developed for food coating and packaging applications to create more sustainable and environmentally friendly alternatives to plastics and other synthetic film-forming materials. In particular, there is a focus on the creation of active packaging materials from natural ingredients, especially plant-based ones. The film matrix is typically constructed from film-forming food components, such as proteins, polysaccharides and lipids. These matrices can be fortified with active ingredients, such as antioxidants and antimicrobials, so as to enhance their functional properties. Edible active films must be carefully designed to have the required optical, mechanical, barrier, and preservative properties needed for commercial applications. This review focuses on the fabrication, properties, and functional performance of edible films constructed from natural active ingredients. It provides an overview of the type of active ingredients that can be used, how they interact with the film matrix, how they migrate through the films, and how they are released. It also discusses the potential application of these active films for food preservation. Finally, future trends are highlighted and areas where further research are required are discussed.
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Affiliation(s)
- Wenzhang Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Shaobo Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - To Ngai
- Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China.,Department of Chemistry, The Chinese University of Hong Kong, Shatin, Hong Kong
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26
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Bharti SK, Pathak V, Arya A, Alam T, Rajkumar V, Verma AK. Packaging potential of
Ipomoea batatas
and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15153] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sanjay Kumar Bharti
- Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry DUVASU Mathura India
| | - Vikas Pathak
- Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry DUVASU Mathura India
| | - Anita Arya
- Department of Livestock Products Technology College of Veterinary and Animal Sciences GBPUAT Pantnagar India
| | - Tanweer Alam
- Indian Institute of Packaging, an autonomous body under aegis of Ministry of Commerce and Industry Government of India Delhi India
| | - Vincentraju Rajkumar
- Goat Products Technology Laboratory Central Institute for Research on Goats Mathura India
| | - Arun Kumar Verma
- Goat Products Technology Laboratory Central Institute for Research on Goats Mathura India
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27
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Vedove TM, Maniglia BC, Tadini CC. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110274] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Jahromi M, Niakousari M, Golmakani MT, Mohammadifar MA. Physicochemical and structural characterization of sodium caseinate based film-forming solutions and edible films as affected by high methoxyl pectin. Int J Biol Macromol 2020; 165:1949-1959. [DOI: 10.1016/j.ijbiomac.2020.10.057] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/05/2020] [Accepted: 10/07/2020] [Indexed: 12/11/2022]
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Effect of dielectric barrier discharge atmospheric cold plasma treatment on structural, thermal and techno-functional characteristics of sodium caseinate. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102542] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Motelica L, Ficai D, Ficai A, Oprea OC, Kaya DA, Andronescu E. Biodegradable Antimicrobial Food Packaging: Trends and Perspectives. Foods 2020; 9:E1438. [PMID: 33050581 PMCID: PMC7601795 DOI: 10.3390/foods9101438] [Citation(s) in RCA: 111] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 10/01/2020] [Accepted: 10/07/2020] [Indexed: 02/07/2023] Open
Abstract
This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package's antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.
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Affiliation(s)
- Ludmila Motelica
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Denisa Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Anton Ficai
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
| | - Ovidiu Cristian Oprea
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
| | - Durmuş Alpaslan Kaya
- Department of Field Crops, Faculty of Agriculture, Hatay Mustafa Kemal University, 31030 Antakya Hatay, Turkey;
| | - Ecaterina Andronescu
- Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest, 060042 Bucharest, Romania; (L.M.); (D.F.); (A.F.); (E.A.)
- Section of Chemical Sciences, Academy of Romanian Scientists, 050045 Bucharest, Romania
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Pak ES, Ghaghelestani SN, Najafi MA. Preparation and characterization of a new edible film based on Persian gum with glycerol plasticizer. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3284-3294. [PMID: 32728277 PMCID: PMC7374533 DOI: 10.1007/s13197-020-04361-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/05/2019] [Accepted: 03/18/2020] [Indexed: 11/26/2022]
Abstract
A new type of biodegradable film was formulated and characterized when based on the water-soluble-phase of Persian gum (SPG). The edible film was formulated optimally by using different concentrations of SPG (2.0, 2.5, 3.0, 3.5 and 4%) and glycerol as plasticizer (25, 35, and 35% based on dried SPG). Further examinations involved evaluating the manufactured films in terms of the barrier and physical properties, mechanical qualities, optical indices, microstructural properties and Fourier transform. The results showed that the increase in SPG and plasticizer content caused increases in thickness, moisture uptake, water vapor permeability and density of films (p < 0.05). Water solubility increased in response to higher concentrations of glycerol but decreased by higher amounts of dry matter (p < 0.05). The highest levels of the tensile strength (59.95%) and elongation at break (40.3 MPa) were obtained by SPG (3.5%) + 35% glycerol treatment. The L*, a* and opacity values decreased, while there was an increase in the b* value, as a result of increasing the plasticizer content (p < 0.05). A reduction occurred in the L* value of films, while the a* and b* values increased when using higher amounts of dry matter (p < 0.05). By analyzing the samples with field emission scanning electron microscopy, no cracks were observed on films when the contents of glycerol and dry matter were higher than 30% and 2.5%, respectively. The findings demonstrated that creating edible films from SPG can be an effective approach to the production of edible films.
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Affiliation(s)
- Elahe Saravani Pak
- Food Science and Technology Department, Faculty of Agriculture, University of Zabol, Bonjar Ave, Zabol, 98615-538 Islamic Republic of Iran
| | - Sara Najafi Ghaghelestani
- Plant Physiology Department, Faculty of Agriculture, University of Zabol, Bonjar Ave, Zabol, Islamic Republic of Iran
| | - Mohammad Ali Najafi
- Food Science and Technology Department, Faculty of Agriculture, University of Zabol, Bonjar Ave, Zabol, 98615-538 Islamic Republic of Iran
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Cortés Rodríguez M, Villegas Yépez C, Gil González JH, Ortega-Toro R. Effect of a multifunctional edible coating based on cassava starch on the shelf life of Andean blackberry. Heliyon 2020; 6:e03974. [PMID: 32514481 PMCID: PMC7266784 DOI: 10.1016/j.heliyon.2020.e03974] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 09/28/2019] [Accepted: 05/07/2020] [Indexed: 11/30/2022] Open
Abstract
The blackberry is a fragile fruit with a high degree of decomposition, which limits its shelf life. The effect of an edible coating (EC) based on cassava starch, whey protein, beeswax, chitosan, glycerol, stearic acid, and glacial acetic acid on the shelf life of fruit stored at 4 °C was evaluated. The physical, chemical, physical, microbiological, and sensorial quality was evaluated, comparing with a fresh control fruit. The EC had a positive effect on the physicochemical and sensorial properties (mainly in texture, flavor, and aromas), due to the reduction of physiological processes, whereas the color changes are mainly due to anthocyanin losses. After 10 days of storage, weight losses were 39.6% lower and firmness was 81.4% higher; while chitosan reduced the mold and yeast count. The EC increased the useful life of the Andean blackberries by 100%.
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Affiliation(s)
- Misael Cortés Rodríguez
- Universidad Nacional de Colombia, Facultad Ciencias Agrarias, Cra. 65 No. 59A - 110, Medellín, Colombia
| | - Camilo Villegas Yépez
- Universidad Nacional de Colombia, Facultad Ciencias Agrarias, Cra. 65 No. 59A - 110, Medellín, Colombia
| | | | - Rodrigo Ortega-Toro
- Universidad de Cartagena, Programa de Ingeniería de Alimentos, Research Group in Complex Fluids Engineering and Food Rheology (IFCRA), Food Packaging and Shelf Life Research Group (FP&SL), Avenida del Consulado Calle 30 No. 48 - 152, Cartagena de Indias D.T. y C., Colombia
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Li X, Yang X, Deng H, Guo Y, Xue J. Gelatin films incorporated with thymol nanoemulsions: Physical properties and antimicrobial activities. Int J Biol Macromol 2020; 150:161-168. [DOI: 10.1016/j.ijbiomac.2020.02.066] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 02/03/2020] [Accepted: 02/07/2020] [Indexed: 01/28/2023]
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Chen H, Wang J, Cheng Y, Wang C, Liu H, Bian H, Pan Y, Sun J, Han W. Application of Protein-Based Films and Coatings for Food Packaging: A Review. Polymers (Basel) 2019; 11:E2039. [PMID: 31835317 PMCID: PMC6960667 DOI: 10.3390/polym11122039] [Citation(s) in RCA: 136] [Impact Index Per Article: 27.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 12/01/2019] [Accepted: 12/02/2019] [Indexed: 12/25/2022] Open
Abstract
As the IV generation of packaging, biopolymers, with the advantages of biodegradability, process ability, combination possibilities and no pollution to food, have become the leading food packaging materials. Biopolymers can be directly extracted from biomass, synthesized from bioderived monomers and produced directly by microorganisms which are all abundant and renewable. The raw materials used to produce biopolymers are low-cost, some even coming from agrion dustrial waste. This review summarized the advances in protein-based films and coatings for food packaging. The materials studied to develop protein-based packaging films and coatings can be divided into two classes: plant proteins and animal proteins. Parts of proteins are referred in this review, including plant proteins i.e., gluten, soy proteins and zein, and animal proteins i.e., casein, whey and gelatin. Films and coatings based on these proteins have excellent gas barrier properties and satisfactory mechanical properties. However, the hydrophilicity of proteins makes the protein-based films present poor water barrier characteristics. The application of plasticizers and the corresponding post-treatments can make the properties of the protein-based films and coatings improved. The addition of active compounds into protein-based films can effectively inhibit or delay the growth of microorganisms and the oxidation of lipids. The review also summarized the research about the storage requirements of various foods that can provide corresponding guidance for the preparation of food packaging materials. Numerous application examples of protein-based films and coatings in food packaging also confirm their important role in food packaging materials.
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Affiliation(s)
- Hongbo Chen
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Jingjing Wang
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Yaohua Cheng
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Chuansheng Wang
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
- Shandong Provincial Key Laboratory of Polymer Material Advanced Manufactorings Technology, Qingdao University of Science and Technology, Qingdao 266061, China
| | - Haichao Liu
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
| | - Huiguang Bian
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Yiren Pan
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Jingyao Sun
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
- College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing 100029, China
| | - Wenwen Han
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
- National Engineering Laboratory for Advanced Tire Equipment and Key Materials, Qingdao University of Science and Technology, Qingdao 266061, China
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Caicedo C, Aguirre Loredo RY, Fonseca García A, Ossa OH, Vázquez Arce A, Calambás Pulgarin HL, Ávila Torres Y. Rheological, Thermal, Superficial, and Morphological Properties of Thermoplastic Achira Starch Modified with Lactic Acid and Oleic Acid. Molecules 2019; 24:molecules24244433. [PMID: 31817118 PMCID: PMC6943512 DOI: 10.3390/molecules24244433] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 11/27/2019] [Accepted: 11/28/2019] [Indexed: 12/24/2022] Open
Abstract
The modification of achira starch a thermoplastic biopolymer is shown. Glycerol and sorbitol, common plasticizers, were used in the molten state with organic acids such as oleic acid and lactic acid obtaining thermodynamically more stable products. The proportion of starch:plasticizer was 70:30, and the acid agent was added in portions from 3%, 6%, and 9% by weight. These mixtures were obtained in a torque rheometer for 10 min at 130 °C. The lactic acid managed to efficiently promote the gelatinization process by increasing the available polar sites towards the surface of the material; as a result, there were lower values in the contact angle, these results were corroborated with the analysis performed by differential scanning calorimetry and X-ray diffraction. The results derived from oscillatory rheological analysis had a viscous behavior in the thermoplastic starch samples and with the presence of acids; this behavior favors the transitions from viscous to elastic. The mixture of sorbitol or glycerol with lactic acid promoted lower values of the loss module, the storage module, and the complex viscosity, which means lower residual energy in the transition of the viscous state to the elastic state; this allows the compounds to be scaled to conventional polymer transformation processes.
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Affiliation(s)
- Carolina Caicedo
- Grupo de Investigación en Desarrollo de Materiales y Productos, Centro Nacional de Asistencia Técnica a la Industria (ASTIN), SENA, Cali 760003, Colombia; (O.H.O.); (A.V.A.); (H.L.C.P.)
- Correspondence:
| | - Rocío Yaneli Aguirre Loredo
- Consejo Nacional de Ciencia y Tecnología (CONACYT)-Centro de Investigación en Química Aplicada (CIQA), Blvd. Enrique Reyna Hermosillo 140, Saltillo, Coahuila 25294, Mexico; (R.Y.A.L.); (A.F.G.)
| | - Abril Fonseca García
- Consejo Nacional de Ciencia y Tecnología (CONACYT)-Centro de Investigación en Química Aplicada (CIQA), Blvd. Enrique Reyna Hermosillo 140, Saltillo, Coahuila 25294, Mexico; (R.Y.A.L.); (A.F.G.)
| | - Omar Hernán Ossa
- Grupo de Investigación en Desarrollo de Materiales y Productos, Centro Nacional de Asistencia Técnica a la Industria (ASTIN), SENA, Cali 760003, Colombia; (O.H.O.); (A.V.A.); (H.L.C.P.)
| | - Aldo Vázquez Arce
- Grupo de Investigación en Desarrollo de Materiales y Productos, Centro Nacional de Asistencia Técnica a la Industria (ASTIN), SENA, Cali 760003, Colombia; (O.H.O.); (A.V.A.); (H.L.C.P.)
| | - Heidy Lorena Calambás Pulgarin
- Grupo de Investigación en Desarrollo de Materiales y Productos, Centro Nacional de Asistencia Técnica a la Industria (ASTIN), SENA, Cali 760003, Colombia; (O.H.O.); (A.V.A.); (H.L.C.P.)
| | - Yenny Ávila Torres
- QUIBIO, Facultad de Ciencias Básicas, Universidad Santiago de Cali, Pampalinda, Santiago de Cali 760035, Colombia;
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SONG X, CHENG L, TAN L. Edible iron yam and maize starch convenient food flavoring packaging films with lemon essential oil as plasticization. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.13118] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Xiaoyong SONG
- North China University of Water Resources and Electric Power, China; Henan University of Technology, China
| | - Luming CHENG
- The Second Hospital Affiliated to Zhengzhou University, China
| | - Lian TAN
- North China University of Water Resources and Electric Power, China
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Rodríguez-Félix F, Del-Toro-Sánchez CL, Javier Cinco-Moroyoqui F, Juárez J, Ruiz-Cruz S, López-Ahumada GA, Carvajal-Millan E, Castro-Enríquez DD, Barreras-Urbina CG, Tapia-Hernández JA. Preparation and Characterization of Quercetin-Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro Bioavailability. J Food Sci 2019; 84:2883-2897. [PMID: 31553062 DOI: 10.1111/1750-3841.14803] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 08/06/2019] [Accepted: 08/12/2019] [Indexed: 12/17/2022]
Abstract
Quercetin is a hydrophobic flavonoid with high antioxidant activity. However, for biological applications, the bioavailability of quercetin is low due to physiological barriers. For this reason, an alternative is the protection of quercetin in matrices of biopolymers as zein. The objective of this work was to prepare and characterize quercetin-loaded zein nanoparticles by electrospraying and its study of in vitro bioavailability. The physicochemical parameters such as viscosity, density, and electrical conductivity of zein solutions showed a dependence of the ethanol concentration. In addition, rheological parameters demonstrated that solutions of zein in aqueous ethanol present Newtonian behavior, rebounding in the formation of nanoparticles by electrospraying, providing spherical, homogeneous, and compact morphologies, mainly at a concentration of 80% (v/v) of ethanol and of 5% (w/v) of zein. The size and shape of quercetin-loaded zein nanoparticles were studied by transmission electron microscopy (TEM), observing that it was entrapped, distributed throughout the nanoparticle of zein. Analysis by Fourier transform-infrared (FT-IR) of zein nanoparticles loaded with quercetin revealed interactions via hydrogen bonds. The efficacy of zein nanoparticles to entrap quercetin was particularly high for all quercetin concentration evaluated in this work (87.9 ± 1.5% to 93.0 ± 2.6%). The in vitro gastrointestinal release of trapped quercetin after 240 min was 79.1%, while that for free quercetin was 99.2%. The in vitro bioavailability was higher for trapped quercetin (5.9%) compared to free quercetin (1.9%), than of gastrointestinal digestion. It is concluded, that the electrospraying technique made possible the obtention of quercitin-loaded zein nanoparticles increasing their bioavailability. PRACTICAL APPLICATION: This type of nanosystems can be used in the food and pharmaceutical industry. Quercetin-loaded zein nanoparticles for its improvement compared to free quercetin can be used to decrease the prevalence of chronic degenerative diseases by increasing of the bioavailability of quercetin in the bloodstream. Other application can be as an antioxidant system in functional foods or oils to increase shelf life.
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Affiliation(s)
- Francisco Rodríguez-Félix
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Carmen Lizette Del-Toro-Sánchez
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Francisco Javier Cinco-Moroyoqui
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Josué Juárez
- Dept. of Physics, Univ. of Sonora, Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Saúl Ruiz-Cruz
- Dept. of Biotechnology and Food Science, Inst. Technology of Sonora, 5 de febrero #818 sur, Colonia Centro, 85000, Ciudad Obregón, Sonora, Mexico
| | - Guadalupe Amanda López-Ahumada
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Elizabeth Carvajal-Millan
- Research Center for Food and Development A.C., Carretera a La Victoria KM 0.6, 83304, Hermosillo, Sonora, México
| | - Daniela Denisse Castro-Enríquez
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - Carlos Gregorio Barreras-Urbina
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
| | - José Agustín Tapia-Hernández
- Dept. of Research and Posgraduate in Food (DIPA), Univ. of Sonora. Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000, Hermosillo, Sonora, Mexico
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Herniou--Julien C, Mendieta JR, Gutiérrez TJ. Characterization of biodegradable/non-compostable films made from cellulose acetate/corn starch blends processed under reactive extrusion conditions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.024] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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39
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U Durmaz B, Aytac A. Development and characterization of poly(vinyl alcohol) and casein blend films. POLYM INT 2019. [DOI: 10.1002/pi.5804] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Bedriye U Durmaz
- Department of Chemical EngineeringKocaeli University, Engineering Faculty Izmit Turkey
| | - Ayse Aytac
- Department of Chemical EngineeringKocaeli University, Engineering Faculty Izmit Turkey
- Department of Polymer Science and TechnologyKocaeli University Izmit Turkey
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40
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Ochoa-Yepes O, Di Giogio L, Goyanes S, Mauri A, Famá L. Influence of process (extrusion/thermo-compression, casting) and lentil protein content on physicochemical properties of starch films. Carbohydr Polym 2019; 208:221-231. [DOI: 10.1016/j.carbpol.2018.12.030] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 12/09/2018] [Accepted: 12/10/2018] [Indexed: 01/29/2023]
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41
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Idumah CI, Hassan A, Ihuoma DE. Recently emerging trends in polymer nanocomposites packaging materials. POLYM-PLAST TECH MAT 2018. [DOI: 10.1080/03602559.2018.1542718] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Christopher Igwe Idumah
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Azman Hassan
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - David Esther Ihuoma
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
- Department of TVE, Food and Nutrition Unit, Ebonyi State University, Abakaliki, Nigeria
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42
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Response surface modeling and optimization of tomato puree–casein bio-composite films. IRANIAN POLYMER JOURNAL 2018. [DOI: 10.1007/s13726-018-0660-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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43
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Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2018. [DOI: 10.2478/aucft-2018-0002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Abstract
Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanical properties via a response surface methodology approach. The different sulphate groups content in the different carrageenans affected differentially edible films properties. The use of lambda carrageenan in edible film formulation resulted in more soluble and permeably film, with a concomitantly both less rigid and more elastic structure. The edible film formulation was optimized to 8.0 % of caseinate, 0.4% of carrageenan (irrespectively of the type) and 0.3% of glycerol.
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44
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Bionanocomposite Films Prepared from Corn Starch With and Without Nanopackaged Jamaica (Hibiscus sabdariffa) Flower Extract. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2160-z] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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45
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Chevalier E, Chaabani A, Assezat G, Prochazka F, Oulahal N. Casein/wax blend extrusion for production of edible films as carriers of potassium sorbate—A comparative study of waxes and potassium sorbate effect. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.01.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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