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Wei HN, Liu XY, Wang CC, Feng R, Zhang B. Characteristics of corn starch/polyvinyl alcohol composite film with improved flexibility and UV shielding ability by novel approach combining chemical cross-linking and physical blending. Food Chem 2024; 456:140051. [PMID: 38901078 DOI: 10.1016/j.foodchem.2024.140051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 05/27/2024] [Accepted: 06/08/2024] [Indexed: 06/22/2024]
Abstract
With the aim of effectively improving the performance of bio-friendly food packaging and circumventing the hazards associated with petroleum-based plastic food packaging, composite films of corn starch and polyvinyl alcohol were prepared using a new method that involved chemical cross-linking of glutaraldehyde and blending with cinnamon essential oil nanoemulsion (CNE). Glutaraldehyde and CNE enhance the film's network structure by chemical bonding and hydrogen bonding, respectively. This results in improved surface smoothness, mechanical properties, and UV shielding ability of the film. However, the films' surface hydrophilicity increased as a result of CNE, which is harmful for food preservation in high humidity. Overall, glutaraldehyde and CNE have a synergistic effect on some of the properties of the film which is mainly attributed to the films' structure improvement. The films have great potential for preparing flexible and UV-shielding films and offer new ideas for developing biodegradable films.
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Affiliation(s)
- Hao-Nan Wei
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Xin-Yue Liu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Chen-Chen Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Ran Feng
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
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2
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Hanan E, Dar AH, Shams R, Goksen G. New insights into essential oil nano emulsions loaded natural biopolymers recent development, formulation, characterization and packaging applications: A comprehensive review. Int J Biol Macromol 2024; 280:135751. [PMID: 39304053 DOI: 10.1016/j.ijbiomac.2024.135751] [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: 03/09/2024] [Revised: 08/29/2024] [Accepted: 09/15/2024] [Indexed: 09/22/2024]
Abstract
Customer demand for wholesome diets has spurred researchers to explore preservative-free methods for maintaining food product quality. Nano emulsion-based coatings and films are seen as sustainable solutions for extending the shelf life of fresh produce. These innovations are driving progress in various industries. Nano emulsion techniques offer effective encapsulation of bioactive compounds due to their small droplet size, stability, and enhanced activity. This review highlights the preparation and manufacturing methods of biopolymer-based nano emulsions containing essential oils, which are used as edible coatings and films over the past decade, representing the first comprehensive review paper on this topic to encompass research from the past ten years. The characterization and application of these coatings and films are also discussed. It has been revealed that essential oils can be successfully incorporated into nano emulsion delivery system with different biopolymers. These edible coatings and films help delay or prevent oxidation in various food products, enhancing their quality and safety during storage. They present a green, sustainable, and biodegradable solution for protecting fresh foods in the industry. Essential oil biopolymer nano emulsions not only extend shelf life but also offer protection against hazards, contributing to consumer trust in food safety and quality. This technology holds promise for delivering healthier food options in the marketplace. The current review thus provides an updated overview of the latest literature on EO nano emulsions as active agents in the advancement of edible coatings and films.
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Affiliation(s)
- Entesar Hanan
- Department of Nutrition and Dietetics, School of Allied Health Sciences, Manav Rachna International Institute of Research and Studies, Faridabad Haryana, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, India.
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100, Mersin, Turkey.
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3
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Bhatia S, Alhadhrami AS, Shah YA, Esatbeyoglu T, Koca E, Aydemir LY, Al-Harrasi A, Mohan S, Najmi A, Khalid A. Examining the potential of peppermint essential oil-infused pectin and kappa-carrageenan composite films for sustainable food packaging. Heliyon 2024; 10:e36895. [PMID: 39286085 PMCID: PMC11403511 DOI: 10.1016/j.heliyon.2024.e36895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 08/23/2024] [Accepted: 08/23/2024] [Indexed: 09/19/2024] Open
Abstract
Essential oils are key ingredients in the development of edible films and provide a diverse approach to improving food preservation, as well as sensory qualities. The pectin and kappa-carrageenan composite films were obtained by adding peppermint essential oil in different quantities. The films after their fabrication were thoroughly evaluated for their attributes, which included mechanical, barrier, optical, chemical, thermal, and antioxidant properties. The visual assessment of the films demonstrated that PEO-loaded films showed a uniform, homogenous, and slightly yellowish appearance. There was an increase in the thickness (0.045 ± 0.006 to 0.060 ± 0.008 mm), elongation at break (12.73 ± 0.74 to 25.05 ± 1.33 %), and water vapor permeability (0.447 ± 0.014 to 0.643 ± 0.014 (g*mm)/(m2*h*kPa)) was observed with the addition of PEO. However, tensile strength (45.84 ± 3.69 to 29.80 ± 2.10 MPa) and moisture content (25.83 ± 0.046 to 21.82 ± 0.23 %) decreased with the incorporation of PEO. Furthermore, thermal and antioxidant properties were enhanced by the inclusion of PEO. The presented investigation can be employed to synthesize food packaging material with antioxidant properties with potential applications in food packaging.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, 616, Oman
- School of Health Science, University of Petroleum and Energy Studies, Dehradun, 248007, India
| | - Aysha Salim Alhadhrami
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, 616, Oman
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, 616, Oman
| | - Tuba Esatbeyoglu
- Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover, 30167, Hannover, Germany
| | - Esra Koca
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, 01250, Turkey
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, 616, Oman
| | - Syam Mohan
- Center for Global Health Research, Saveetha Medical College, and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, India
| | - Asim Najmi
- Department of Pharmaceutical Chemistry and Pharmacognosy, College of Pharmacy, Jazan University, Jazan, 45142, Saudi Arabia
| | - Asaad Khalid
- Health Research Centre, Jazan University, Jazan, 45142, Saudi Arabia
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4
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Mishra A, Omoyeni T, Singh PK, Anandakumar S, Tiwari A. Trends in sustainable chitosan-based hydrogel technology for circular biomedical engineering: A review. Int J Biol Macromol 2024; 276:133823. [PMID: 39002912 DOI: 10.1016/j.ijbiomac.2024.133823] [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: 01/11/2024] [Revised: 07/08/2024] [Accepted: 07/10/2024] [Indexed: 07/15/2024]
Abstract
Eco-friendly materials have emerged in biomedical engineering, driving major advances in chitosan-based hydrogels. These hydrogels offer a promising green alternative to conventional polymers due to their non-toxicity, biodegradability, biocompatibility, environmental friendliness, affordability, and easy accessibility. Known for their remarkable properties such as drug encapsulation, delivery capabilities, biosensing, functional scaffolding, and antimicrobial behavior, chitosan hydrogels are at the forefront of biomedical research. This paper explores the fabrication and modification methods of chitosan hydrogels for diverse applications, highlighting their role in advancing climate-neutral healthcare technologies. It reviews significant scientific advancements and trends chitosan hydrogels focusing on cancer diagnosis, drug delivery, and wound care. Additionally, it addresses current challenges and green synthesis practices that support a circular economy, enhancing biomedical sustainability. By providing an in-depth analysis of the latest evidence on climate-neutral management, this review aims to facilitate informed decision-making and foster the development of sustainable strategies leveraging chitosan hydrogel technology. The insights from this comprehensive examination are pivotal for steering future research and applications in sustainable biomedical solutions.
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Affiliation(s)
- Anshuman Mishra
- Institute of Advanced Materials, IAAM, Gammalkilsvägen 18, Ulrika 59053, Sweden
| | - Temitayo Omoyeni
- Institute of Advanced Materials, IAAM, Gammalkilsvägen 18, Ulrika 59053, Sweden; Cyprus International University Faculty of Engineering, Nicosia 99258, TRNC, Cyprus
| | - Pravin Kumar Singh
- Institute of Advanced Materials, IAAM, Gammalkilsvägen 18, Ulrika 59053, Sweden
| | - S Anandakumar
- Department of Chemistry, Anna University, Chennai 600025, India
| | - Ashutosh Tiwari
- Institute of Advanced Materials, IAAM, Gammalkilsvägen 18, Ulrika 59053, Sweden.
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Fiallos-Núñez J, Cardero Y, Cabrera-Barjas G, García-Herrera CM, Inostroza M, Estevez M, España-Sánchez BL, Valenzuela LM. Eco-Friendly Design of Chitosan-Based Films with Biodegradable Properties as an Alternative to Low-Density Polyethylene Packaging. Polymers (Basel) 2024; 16:2471. [PMID: 39274104 PMCID: PMC11398076 DOI: 10.3390/polym16172471] [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: 08/09/2024] [Revised: 08/24/2024] [Accepted: 08/27/2024] [Indexed: 09/16/2024] Open
Abstract
Biopolymer-based films are a promising alternative for the food packaging industry, in which petrochemical-based polymers like low-density polyethylene (LDPE) are commanding attention because of their high pollution levels. In this research, a biopolymer-based film made of chitosan (CS), gelatin (GEL), and glycerol (GLY) was designed. A Response Surface Methodology (RSM) analysis was performed to determine the chitosan, gelatin, and glycerol content that improved the mechanical properties selected as response variables (thickness, tensile strength (TS), and elongation at break (EAB). The content of CS (1.1% w/v), GEL (1.1% w/v), and GLY (0.4% w/v) in the film-forming solution guarantees an optimized film (OPT-F) with a 0.046 ± 0.003 mm thickness, 11.48 ± 1.42 mPa TS, and 2.6 ± 0.3% EAB. The OPT-F was characterized in terms of thermal, optical, and biodegradability properties compared to LDPE films. Thermogravimetric analysis (TGA) revealed that the OPT-F was thermally stable at temperatures below 300 °C, which is relevant to thermal processes in the food industry of packaging. The reduced water solubility (WS) (24.34 ± 2.47%) and the improved biodegradability properties (7.1%) compared with LDPE suggests that the biopolymer-based film obtained has potential applications in the food industry as a novel packaging material and can serve as a basis for the design of bioactive packaging.
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Affiliation(s)
- Johanna Fiallos-Núñez
- Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago 6904411, Chile
| | - Yaniel Cardero
- Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago 6904411, Chile
| | - Gustavo Cabrera-Barjas
- Facultad de Ciencias para el Cuidado de la Salud, Universidad San Sebastián, Lientur 1439 Región del Biobío, Concepción 4080871, Chile
| | | | - Matías Inostroza
- Departamento de Ingeniería Mecánica, Universidad de Santiago de Chile, Santiago 9170020, Chile
| | - Miriam Estevez
- Centro de Física Aplicada y Tecnología Avanzada (CFATA), Universidad Nacional Autónoma de México, Boulevard Juriquilla 3001, Querétaro 76230, Mexico
| | - Beatriz Liliana España-Sánchez
- Centro de Investigación y Desarrollo Tecnológico en Electroquímica (CIDETEQ) S. C., Parque Tecnológico Querétaro s/n, Sanfandila, Pedro Escobedo, Querétaro 76703, Mexico
| | - Loreto M Valenzuela
- Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago 6904411, Chile
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6
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Bansal H, Singh HP, Singh S, Sharma A, Singh J, Kaur K, Mehta SK. Preserving plum perfection: Buckwheat starch edible coating with xanthan gum and lemongrass essential oil. Int J Biol Macromol 2024; 274:133239. [PMID: 38897516 DOI: 10.1016/j.ijbiomac.2024.133239] [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: 02/13/2024] [Revised: 06/14/2024] [Accepted: 06/16/2024] [Indexed: 06/21/2024]
Abstract
The research focused on the fabrication of composite coatings using buckwheat starch (BS) and xanthan gum (XG) with incorporation of lemongrass (Cymbopogon citratus) essential oil (LEO) with varying concentration (0.75 %, 1.0 % and 1.25 % (w/v). BS was extracted from buckwheat groats (Fagopyrum esculentum) and its physico-chemical characteristics were determined. BS showed spherical and polygonal morphology and its XRD pattern was similar to starch extracted from other cereal sources. The amount of reducing sugar, starch and amylose content in extracted BS were 0.99 ± 0.33 %, 86.32 ± 0.22 % and 21.02 ± 1.89 % respectively, which indicates that BS is a suitable base material for the formation of edible coatings. XG was mixed with BS in different ratios (1:1, 2:1, 3:1 and 4:1) to optimize the best ratio of combination for composite coatings. The coating with a ratio of 2:1 was very smooth and was chosen for incorporation of LEO and the coatings physical, functional, mechanical, thermal and micro-structural characteristics were examined. The coating S5 with 1.25 % (w/v) concentration of LEO showed the best results with least moisture content (MC), minimum water vapor permeability (WVP) and maximum contact angle value. Moreover, the S5 formulation had the highest antioxidant (73.3 %) ability and maximum antimicrobial efficiency with inhibition zones of 22.09 ± 0.06 mm and 28.65 ± 0.14 mm against S. aureus and E. coli respectively. The coatings were then coated on plum fruit, and various parameters like weight loss, pH, shrinkage and TSS were calculated every 4th day during the 20 days of refrigeration period. The coated plums' ripening pace was delayed by the S5 formulation which improved moisture retention, maintained the plums' TSS value and overall pH. Therefore, composite coatings made up of BS, XG and 1.25 % (w/v) can be used as a cost-effective bio-active coating material for plum preservation under refrigeration conditions.
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Affiliation(s)
- Himanshi Bansal
- Energy Research Center, Panjab University, Chandigarh 160014, India
| | - Hemant Pratap Singh
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
| | - Surinder Singh
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India.
| | - Aashima Sharma
- Department of Chemistry and Centre of Advanced Studies in Chemistry, Panjab University, Chandigarh 160014, India
| | - Jatinder Singh
- Department of Chemistry, Guru Nank College, Budhlada, Mansa, India
| | - Kuljinder Kaur
- National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India
| | - S K Mehta
- Department of Chemistry and Centre of Advanced Studies in Chemistry, Panjab University, Chandigarh 160014, India; University of Ladakh, Leh, UT-Ladakh 194101, India
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Cardero Y, Aguirre-Calvo TR, Valenzuela LM, Matiacevich S, Santagapita PR. Design of an antioxidant powder additive based on carvacrol encapsulated into a multilayer chitosan-alginate-maltodextrin emulsion. Int J Biol Macromol 2024; 274:133039. [PMID: 38866285 DOI: 10.1016/j.ijbiomac.2024.133039] [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: 02/23/2024] [Revised: 05/29/2024] [Accepted: 06/07/2024] [Indexed: 06/14/2024]
Abstract
Carvacrol has demonstrated antioxidant activity; however, its high volatility and low water solubility limit its direct application in food matrices. Then, an effective encapsulation system is required to protect it. This study aimed to design and characterize a carvacrol-based additive encapsulated in a spray-dried multilayer emulsion based on chitosan/sodium alginate/maltodextrin. Spray-drying temperature of 120 °C and 3 %(w/w) maltodextrin content maximized both encapsulation efficiency (~97 %) and loading capacity (~53 %). The powder's antioxidant properties were evaluated in two food simulant media: water (SiW) and water-ethanol (SiD). The highest antioxidant activity was observed in SiW for both ABTS•+ (8.2 ± 0.3mgEAG/g) and FRAP (4.1 ± 0.2mgEAG/g) methods because of the reduced release of carvacrol in SiD vs. SiW, as supported by micro- and macrostructural observations by SAXS and microscopy, respectively. An increase from 143 to 157 °C attributable to carvacrol protection and Tg = 44.4 °C (> ambient) were obtained by TGA and DSC, respectively. FT-IR confirmed intermolecular interactions (e.g. -COO- and -NH3+) as well as H-bonding formation. High water solubility (81 ± 3 %), low hygroscopicity (8.8 ± 0.2 %(w/w), poor flowability (CI:45 ± 4), and high cohesiveness (HR:1.8 ± 0.1) between particles were achieved, leading to a powdered antioxidant additive with high potential for applications which required avoiding/reducing oxidation on hydrophilic and hydrophobic food products.
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Affiliation(s)
- Yaniel Cardero
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Tatiana Rocio Aguirre-Calvo
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica y Departamento de Industrias, Buenos Aires, Argentina; CONICET-Universidad de Buenos Aires, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Buenos Aires, Argentina
| | - Loreto M Valenzuela
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Silvia Matiacevich
- Food Properties Research Group, Food Science and Technology Department, Facultad Tecnológica, Universidad de Santiago de Chile, Chile.
| | - Patricio Román Santagapita
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica y Departamento de Industrias, Buenos Aires, Argentina; CONICET-Universidad de Buenos Aires, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Buenos Aires, Argentina.
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8
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He Y, Yuan Y, Gao Y, Chen M, Li Y, Zou Y, Liao L, Li X, Wang Z, Li J, Zhou W. Enhancement of Colorimetric pH-Sensitive Film Incorporating Amomum tsao-ko Essential Oil as Antibacterial for Mantis Shrimp Spoilage Tracking and Fresh-Keeping. Foods 2024; 13:1638. [PMID: 38890874 PMCID: PMC11171633 DOI: 10.3390/foods13111638] [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: 04/22/2024] [Revised: 05/20/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
Anthocyanin-based smart packaging has been widely used for food freshness monitoring, but it cannot meet the requirements of smart films with antibacterial properties. This study aimed to enhance the antibacterial properties of intelligent films by incorporating Amomum tsao-ko essential oil (AEO) for mantis shrimp spoilage tracking and keeping the product fresh. A smart film was designed by introducing AEO and purple potato anthocyanin (PPA) to a polyvinyl alcohol/cellulose nanocrystal (PVA/CNC) polymer matrix. Our findings revealed that APP and AEO imparted the smart film with a favorable oxygen barrier, UV protection, mechanical properties, and antioxidant and pH/NH3-sensitive functions. Interestingly, the PVA/CNC-AEO-PPA film achieved 45.41% and 48.25% bactericidal efficacy against S. putrefaciens and V. parahaemolyticus, respectively. Furthermore, a visual observation confirmed that the target film (PVA/CNC-AEO-PPA) changed color significantly during mantis shrimp spoilage: rose red-light red-pink-light gray-dark gray. Meanwhile, the PVA/CNC-AEO-PPA film retarded the quality deterioration of the mantis shrimp effectively. The PVA/CNC-AEO-PPA film shows great application potential in mantis shrimp preservation and freshness monitoring; it is expected to become a rapid sensor for detecting seafood quality non-destructively and a multifunctional film for better preservation of product quality.
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Affiliation(s)
- Yunxia He
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Yuan Yuan
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Yuanyuan Gao
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Mianhong Chen
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Yingying Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Ying Zou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Liangkun Liao
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Xiaotong Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhuo Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
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9
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Zhang X, Wang Y, Wang D, Tang J, Xu M. Synergistic stabilization of garlic essential oil nanoemulsions by carboxymethyl chitosan/Tween 80 and application for coating preservation of chilled fresh pork. Int J Biol Macromol 2024; 266:131370. [PMID: 38580027 DOI: 10.1016/j.ijbiomac.2024.131370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 02/18/2024] [Accepted: 04/02/2024] [Indexed: 04/07/2024]
Abstract
Garlic essential oil (GEO) is a potential natural antioxidant and antimicrobial agent for food preservation, but its intrinsic low water-solubility, high volatility and poor stability severely limit its application and promotion. In this work, we investigated the synergistic stabilization of the GEO-in-water nanoemulsion using carboxymethyl chitosan (CCS) and Tween 80 (TW 80). Additionally, the nanoemulsion was fabricated through high-pressure microfluidization and utilized for the coating-mediated preservation of chilled pork. The garlic essential oil nanoemulsion (GEON) with 3.0 % CCS and 3.0 % TW 80 exhibited more homogeneous droplet size (around 150 nm) and narrower size distribution, while maintained long-term stability with no significant change in size during 30 d storage. Compared with free GEO, the GEONs exhibited a higher scavenging capacity to DPPH and ABTS free radicals as well as higher inhibitory effects against Escherichia coli and Staphylococcus aureus, suggesting that the encapsulation of GEO in nanoemulsion considerably improved its antioxidant and antibacterial activities. Furthermore, the results of coating preservation experiments showed that the GEON coating effectively expanded the shelf-life of chilled fresh pork for approximately one week. Altogether, this study would guide the development of GEO-loaded nanoemulsions, and promote GEON as a promising alternative for coating preservation of chilled fresh meat.
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Affiliation(s)
- Xingzhong Zhang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Ying Wang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Dan Wang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Jie Tang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Min Xu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
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10
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Hong F, Qiu P, Wang Y, Ren P, Liu J, Zhao J, Gou D. Chitosan-based hydrogels: From preparation to applications, a review. Food Chem X 2024; 21:101095. [PMID: 38268840 PMCID: PMC10805631 DOI: 10.1016/j.fochx.2023.101095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 12/08/2023] [Accepted: 12/21/2023] [Indexed: 01/26/2024] Open
Abstract
Chitosan, derived from the deacetylation of chitin, is an abundant natural biopolymer on earth. Chitosan and its derivatives have become promising biological materials because of their unique molecular structure and excellent biological activities. The reactive functional groups of chitosan such as the amino and hydroxyl groups play a crucial role in facilitating the synthesis of three-dimensional hydrogel. Chitosan-based hydrogels have been widely used in medical, pharmaceutical, and environmental fields for years. Nowadays, chitosan-based hydrogels have been found in a wide range of applications in the food industry such as food sensors, dye adsorbents and nutrient carriers. In this review, recently developed methods for the preparation of chitosan-based hydrogels were given, and the biological activities of chitosan-based hydrogels were systematically introduced. Additionally, the recent progress in food sensors, packaging, dye adsorbents, and nutrient carriers was discussed. Finally, the challenges and prospects for the future development of chitosan-based hydrogels were discussed.
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Affiliation(s)
- Fandi Hong
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Peng Qiu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yufan Wang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Peirou Ren
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Jiaxin Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
- Jilin Province Product Quality Supervision and Inspection Institute, Changchun 130103, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Dongxia Gou
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
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11
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Guo X, Wang X, Wei Y, Liu P, Deng X, Lei Y, Zhang J. Preparation and properties of films loaded with cellulose nanocrystals stabilized Thymus vulgaris essential oil Pickering emulsion based on modified tapioca starch/polyvinyl alcohol. Food Chem 2024; 435:137597. [PMID: 37797451 DOI: 10.1016/j.foodchem.2023.137597] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 09/18/2023] [Accepted: 09/24/2023] [Indexed: 10/07/2023]
Abstract
Pickering emulsions were prepared by stabilizing thymus vulgaris essential oil (TEVO) with cellulose nanocrystals (CNCs), which formed composite films by loading the emulsions into modified tapioca/polyvinyl alcohol (PVA)-based films. The results showed that the 1.0 % CNCs-15 % TEVO emulsion had optimal stability and smaller particle size. The emulsion increased the thickness of the composite film in the form of solid material additions (thickness, 0.062-0.099 mm), which opacity given the laminating film's superior UV-blocking ability compared to blank film. The emulsion plasticizing effect enhanced the film's elongation at break (EAB, 123-159 %). In addition, due to the hydrophobicity and influencing the diffusion path of water molecules in the emulsion, the denser microstructure composite film had a lower water vapor transmission coefficient (WVP, 6.22 × 10-11-5.35 × 10-11g∙cm/cm2∙s∙Pa) to impede moisture penetration. Meanwhile, the composite film can effectively maintain the color and inhibit the growth of microorganisms to extend the storage time of fish fillets.
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Affiliation(s)
- Xin Guo
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and ministerial cooperation), Shihezi University, Shihezi 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Xiaorui Wang
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and ministerial cooperation), Shihezi University, Shihezi 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Yabo Wei
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and ministerial cooperation), Shihezi University, Shihezi 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Pingping Liu
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and ministerial cooperation), Shihezi University, Shihezi 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Xiaorong Deng
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and ministerial cooperation), Shihezi University, Shihezi 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Yongdong Lei
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and ministerial cooperation), Shihezi University, Shihezi 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi 832003, China; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs (Provincial and ministerial cooperation), Shihezi University, Shihezi 832003, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi 832003, China.
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12
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Hosseiniyeh N, Mohtarami F, Almasi H, Azizi S. Soy protein isolate film activated by black seed oil nanoemulsion as a novel packaging for shelf-life extension of bulk bread. Food Sci Nutr 2024; 12:1706-1723. [PMID: 38455173 PMCID: PMC10916664 DOI: 10.1002/fsn3.3864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 10/21/2023] [Accepted: 11/13/2023] [Indexed: 03/09/2024] Open
Abstract
This paper investigates the addition of lecithin-emulsified black seed oil (BSO) nanoemulsions (LNEO) and whey protein isolate-stabilized Pickering emulsions (WPEO) to soy protein isolate (SPI)-based films and their effect on improving the shelf life of bread slices. The half-life of antioxidant activity, water vapor permeability, biodegradability, density, color difference, and film thickness significantly increased (p < .05) when BSO was added. However, the incorporation of BSO significantly reduced the solubility, tensile strength, strain to break (except for WPEO), and transparency (p < .05) of the samples. The interaction between SPI film and BSO-loaded nanocarriers, as well as the morphological properties of films, was evaluated using FT-IR and FE-SEM. SPI-based films containing LNEO-5% and WPEO-5% were selected based on their mechanical and barrier properties. The effect of films on the shelf life of bread slices was investigated for 17 days of storage. LNEO samples obtained the most acceptable results in the bread in terms of sensory evaluation and color properties. According to the results, bread slices packed in SPI film containing LNEO-5% showed no signs of mold growth until the 17th day of storage, whereas the sample packed in a low-density polyethylene bag began to corrupt on the 6th day. This study highlights the potential of BSO-loaded SPI films as a novel active packaging for the bakery industry.
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Affiliation(s)
- Negin Hosseiniyeh
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Forogh Mohtarami
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
| | - Saeedeh Azizi
- Department of Food Science and Technology, Faculty of AgricultureUrmia UniversityUrmiaIran
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13
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Gumus T, Kaynarca GB, Kamer DDA. Optimization of an edible film formulation by incorporating carrageenan and red wine lees into fish gelatin film matrix. Int J Biol Macromol 2024; 258:128854. [PMID: 38123042 DOI: 10.1016/j.ijbiomac.2023.128854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 12/03/2023] [Accepted: 12/15/2023] [Indexed: 12/23/2023]
Abstract
The study aimed to use response surface methodology (RSM) to create and understand a novel edible film made from fish gelatin (FG). This film includes wine lees (WL) and carrageenan (CAR). The concentrations of WL (0, 1, 2, and 3 %) and CAR (0, 1, and 3 %) were considered independent variables. The process variable combinations for the optimal response functions were 1.926 % WL and 3 % CAR, forming soft and rigid films with low tensile strength (TS) and high elongation at break (EAB%). Based on the evaluation of each response, FG film had the highest TS value, FG/CAR(3 %) film had the maximum EAB, and FG/WL (3 %)/CAR (3 %) film had the lowest vapor permeability (WVP) and the highest opacity (OP). The incorporation of WL considerably improved the functional properties of these films, enabling strong antioxidant activity and high phenolic content. Characterization of the films with analytical techniques: Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and X-ray diffraction (XRD) analysis demonstrated a considerable interaction between WL and FG, indicating a high level of compatibility between the two substances. Our data suggest that the formulation of edible films can be adjusted to fit the specific requirements of the design.
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Affiliation(s)
- Tuncay Gumus
- Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey
| | - Gülce Bedis Kaynarca
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, 39100 Kirklareli, Turkey
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14
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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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15
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Li F, Zhang F, Chen R, Ma Z, Wu H, Zhang Z, Yin S, Zhou M. Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple. Foods 2023; 13:22. [PMID: 38201049 PMCID: PMC10778247 DOI: 10.3390/foods13010022] [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: 11/15/2023] [Revised: 12/13/2023] [Accepted: 12/16/2023] [Indexed: 01/12/2024] Open
Abstract
This study determined that Zanthoxylum bungeanum leaves (ZBLs) are rich in functional components such as cellulose, protein, flavone, and polyphenols. Therefore, they were used as the main raw material, with sodium alginate as a thickener and glycerol as a plasticizer, to investigate the preparation of active films from ZBL powder through high-pressure homogenization (HPH). The physical, optical, mechanical, and antioxidant properties of the films were evaluated, and their application in preserving fresh-cut apples was examined. The results showed that the optimal concentration of ZBL powder was 1.5% under a 30 MPa HPH treatment. The resulting HPH-treated films exhibited a denser microstructure and improved water vapor barrier properties and mechanical strength. Compared to the films without HPH treatment, the tensile strength increased from 4.61 MPa to 12.13 MPa, the elongation at break increased from 21.25% to 42.86%, the water vapor permeability decreased from 9.9 × 10-9 g/m·s·Pa to 8.0 × 10-9 g/m·s·Pa, and the transparency increased from 25.36% to 38.5%. Compared to the control group, the fresh-cut apples packaged with the HPH-treated ZBL active films exhibited effective preservation of apple quality during a five-day period at 4 °C and 70% humidity, showing better preservation effects than the other groups. In conclusion, the use of HPH treatment in developing novel biopolymer active films from ZBL powders with enhanced properties holds potential for various applications.
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Affiliation(s)
- Fuli Li
- College of Food Science, Sichuan Agricultural University, No. 46, Xin Kang Road, Ya’an 625014, China (R.C.); (Z.Z.)
| | - Fan Zhang
- Institute of Modern Agricultural Industry, China Agricultural University, Chengdu 611430, China (Z.M.)
| | - Ruixian Chen
- College of Food Science, Sichuan Agricultural University, No. 46, Xin Kang Road, Ya’an 625014, China (R.C.); (Z.Z.)
| | - Zexiang Ma
- Institute of Modern Agricultural Industry, China Agricultural University, Chengdu 611430, China (Z.M.)
| | - Hejun Wu
- College of Science, Sichuan Agricultural University, No. 46, Xin Kang Road, Ya’an 625014, China;
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, No. 46, Xin Kang Road, Ya’an 625014, China (R.C.); (Z.Z.)
| | - Shutao Yin
- Institute of Modern Agricultural Industry, China Agricultural University, Chengdu 611430, China (Z.M.)
| | - Man Zhou
- College of Food Science, Sichuan Agricultural University, No. 46, Xin Kang Road, Ya’an 625014, China (R.C.); (Z.Z.)
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16
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Reis CA, Gomes A, do Amaral Sobral PJ. Films Based on Biopolymers Incorporated with Active Compounds Encapsulated in Emulsions: Properties and Potential Applications-A Review. Foods 2023; 12:3602. [PMID: 37835255 PMCID: PMC10573032 DOI: 10.3390/foods12193602] [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: 09/02/2023] [Revised: 09/20/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
The rising consumer demand for safer, healthier, and fresher-like food has led to the emergence of new concepts in food packaging. In addition, the growing concern about environmental issues has increased the search for materials derived from non-petroleum sources and biodegradable options. Thus, active films based on biopolymers loaded with natural active compounds have great potential to be used as food packaging. However, several lipophilic active compounds are difficult to incorporate into aqueous film-forming solutions based on polysaccharides or proteins, and the hydrophilic active compounds require protection against oxidation. One way to incorporate these active compounds into film matrices is to encapsulate them in emulsions, such as microemulsions, nanoemulsions, Pickering emulsions, or double emulsions. However, emulsion characteristics can influence the properties of active films, such as mechanical, barrier, and optical properties. This review addresses the advantages of using emulsions to encapsulate active compounds before their incorporation into biopolymeric matrices, the main characteristics of these emulsions (emulsion type, droplet size, and emulsifier nature), and their influence on active film properties. Furthermore, we review the recent applications of the emulsion-charged active films in food systems.
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Affiliation(s)
- Camily Aparecida Reis
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (C.A.R.); (P.J.d.A.S.)
| | - Andresa Gomes
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (C.A.R.); (P.J.d.A.S.)
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, SP, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (C.A.R.); (P.J.d.A.S.)
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, São Paulo 05508-080, SP, Brazil
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17
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Huang W, Hua MZ, Li S, Chen K, Lu X, Wu D. Application of atomic force microscopy in the characterization of fruits and vegetables and associated substances toward improvement in quality, preservation, and processing: nanoscale structure and mechanics perspectives. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37585698 DOI: 10.1080/10408398.2023.2242944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/18/2023]
Abstract
Fruits and vegetables are essential horticultural crops for humans. The quality of fruits and vegetables is critical in determining their nutritional value and edibility, which are decisive to their commercial value. Besides, it is also important to understand the changes in key substances involved in the preservation and processing of fruits and vegetables. Atomic force microscopy (AFM), a powerful technique for investigating biological surfaces, has been widely used to characterize the quality of fruits and vegetables and the substances involved in their preservation and processing from the perspective of nanoscale structure and mechanics. This review summarizes the applications of AFM to investigate the texture, appearance, and nutrients of fruits and vegetables based on structural imaging and force measurements. Additionally, the review highlights the application of AFM in characterizing the morphological and mechanical properties of nanomaterials involved in preserving and processing fruits and vegetables, including films and coatings for preservation, bioactive compounds for processing purposes, nanofiltration membrane for concentration, and nanoencapsulation for delivery of bioactive compounds. Furthermore, the strengths and weaknesses of AFM for characterizing the quality of fruits and vegetables and the substances involved in their preservation and processing are examined, followed by a discussion on the prospects of AFM in this field.
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Affiliation(s)
- Weinan Huang
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Marti Z Hua
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Shenmiao Li
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Kunsong Chen
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Di Wu
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
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18
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Wu X, Liu Z, He S, Liu J, Shao W. Development of an edible food packaging gelatin/zein based nanofiber film for the shelf-life extension of strawberries. Food Chem 2023; 426:136652. [PMID: 37352709 DOI: 10.1016/j.foodchem.2023.136652] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 06/13/2023] [Accepted: 06/15/2023] [Indexed: 06/25/2023]
Abstract
An edible food packaging gelatin/zein nanofiber film co-loaded with cinnamaldehyde (CA)/thymol (THY) was developed, which possessed outstanding features conducive to strawberries preservation. Firstly, the synergistic antibacterial behavior of CA and THY was investigated. Then CA and THY were co-loaded into gelatin/zein nanofiber films by electrospinning technology. The addition of CA and THY increased water contact angle to 85.1° after 10 s and decreased the water vapor transmission rate of 3.1×10-8 g·mm-1·h-1·Pa-1. The tensile strength was 1.30 MPa and the elongation at break was 185%. The nanofiber films exhibited good shielding effect of ultraviolet-visible light and excellent antioxidant capacity with DPPH free radical scavenging percentage of 99.9% in 4 h. The nanofiber films (12.5 mg/mL) could achieve significant inhibition effects on Escherichia coli ATCC 25922 with the bacteriostatic ratio of 67.5%, Staphylococcus aureus ATCC 6538 and Listeria monocytogenes ATCC 19115 with the antibacterial ratios of 100%. A real-time study on the nanofiber films as fruit packaging materials was carried out on strawberries and the packaged strawberries kept their freshness as long as 7 days at room temperature. Therefore, the GZ/CT nanofiber film prepared in this work has good application potential in the field of fruit packaging.
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Affiliation(s)
- Xing Wu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China
| | - Zeng Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China
| | - Shu He
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China
| | - Jia Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China
| | - Wei Shao
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China.
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19
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Cheng J, Wang J, Cui L. Incorporation of α-Tocopherol into Pea Protein Edible Film Using pH-Shifting and Nanoemulsion Treatments: Enhancing Its Antioxidant Activity without Negative Impacts on Mechanical Properties. Foods 2023; 12:foods12102022. [PMID: 37238840 DOI: 10.3390/foods12102022] [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: 04/28/2023] [Revised: 05/08/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of this study is to develop an antioxidant film based on pea protein isolate (PPI) without sacrificing the packaging properties. To achieve this, α-tocopherol was incorporated to impart antioxidant activity to the film. We investigated the effects on film properties resulting from the addition of α-tocopherol in a nanoemulsion form and pH-shifting treatment of PPI. The results revealed that direct addition of α-tocopherol into un-treated PPI film disrupted film structure and formed a discontinuous film with rough surface, and thereby significantly decreasing the tensile strength and elongation at break. However, pH-shifting treatment in combination with the α-tocopherol nanoemulsion, formed a smooth and compact film, which greatly improved the mechanical properties. It also significantly changed the color and opacity of PPI film, but had little effects on film solubility, moisture content, and water vapor permeability. After the addition of α-tocopherol, the DPPH scavenging ability of PPI film was greatly improved and the release of α-tocopherol was mainly within the first 6 h. Additionally, pH-shifting and nanoemulsion did not affect the film's antioxidant activity nor the release rate. In conclusion, pH-shifting combined with nanoemulsion is an effective method to incorporate hydrophobic compounds such as α-tocopherol into protein-based edible films without negative impacts on film mechanical properties.
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Affiliation(s)
- Jingjing Cheng
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA
| | - Jing Wang
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA
| | - Leqi Cui
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA
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20
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Li XL, Shen Y, Hu F, Zhang XX, Thakur K, Rengasamy KRR, Khan MR, Busquets R, Wei ZJ. Fortification of polysaccharide-based packaging films and coatings with essential oils: A review of their preparation and use in meat preservation. Int J Biol Macromol 2023; 242:124767. [PMID: 37164134 DOI: 10.1016/j.ijbiomac.2023.124767] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/12/2023]
Abstract
As the demand for botanical food additives and eco-friendly food packaging materials grows, the use of essential oils, edible biodegradable films and coatings are becoming more popular in packaging. In this review, we discussed the recent research trends in the use of natural essential oils, as well as polysaccharide-based coatings and films: from the composition of the substrates to preparing formulations for the production of film-forming technologies. Our review emphasized the functional properties of polysaccharide-based edible films that contain plant essential oils. The interactions between essential oils and other ingredients in edible films and coatings including polysaccharides, lipids, and proteins were discussed along with effects on film physical properties, essential oil release, their active role in meat preservation. We presented the opportunities and challenges related to edible films and coatings including essential oils to increase their industrial value and inform the development of edible biodegradable packaging, bio-based functional materials, and innovative food preservation technologies.
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Affiliation(s)
- Xiao-Li Li
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames, KT1 2EE, Surrey, England, the United Kingdom of Great Britain and Northern Ireland
| | - Yi Shen
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Fei Hu
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Xiu-Xiu Zhang
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Kiran Thakur
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Kannan R R Rengasamy
- Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai 600077, India.
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Rosa Busquets
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
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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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22
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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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23
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Kaynarca GB, Kamer DDA, Gumus T, Sagdıc O. Characterization of Poly(vinyl alcohol)/gelatin films made with winery solid by-product (vinasse) extract. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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24
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Bakouri H, Ziane A, Guemra K. Development of multifunctional packaging films based on arginine-modified chitosan/gelatin matrix and betacyanins from weed amaranth (A. hybridus). Int J Biol Macromol 2023; 230:123181. [PMID: 36627032 DOI: 10.1016/j.ijbiomac.2023.123181] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/25/2022] [Accepted: 01/04/2023] [Indexed: 01/09/2023]
Abstract
Active and intelligent films with antioxidant, antimicrobial, and pH-responsive properties were developed by incorporating betacyanins-rich weed amaranth (A. hybridus) extract (AE) into chitosan/gelatin (Cs/Gn) and arginine-modified chitosan/gelatin (MCs/Gn) blend films. The microstructures, physical and functional properties of Cs/Gn, MCs/Gn, Cs/Gn-AE, and MCs/Gn-AE films were compared. Results showed the addition of AE into MCs/Gn film produced a compact inner microstructure through H-bonding and electrostatic interactions. Meanwhile, AE remarkably changed the colors of the film under alkaline pH mediums. However, AE significantly reduced the water vapor permeability of the films. By comparing different films, MCs/Gn-AE film presented the best UV-vis light and barrier ability as well as the highest mechanical strength. Moreover, MCs/Gn and MCs/Gn-AE films showed stronger microbial growth inhibition than Cs/Gn and Cs/Gn-AE films. Cs/Gn-AE and MCs/Gn-AE films possessed more potent free radical scavenging activity than Cs/Gn and MCs/Gn. Notably, MCs/Gn-AE film is suitable to monitor fish freshness and could be used as novel multifunctional packaging in the seafood industry.
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Affiliation(s)
- Hichem Bakouri
- Department of Chemistry, Laboratory of Macromolecular Physical Organic Chemistry, Djillali Liabes University, BP89 City El Arbi Ben Mhidi, Sidi Bel Abbes, Algeria.
| | - Asma Ziane
- Department of Chemistry, Laboratory of Macromolecular Physical Organic Chemistry, Djillali Liabes University, BP89 City El Arbi Ben Mhidi, Sidi Bel Abbes, Algeria
| | - Kaddour Guemra
- Department of Chemistry, Laboratory of Macromolecular Physical Organic Chemistry, Djillali Liabes University, BP89 City El Arbi Ben Mhidi, Sidi Bel Abbes, Algeria
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25
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Mutlu N. Effects of grape seed oil nanoemulsion on physicochemical and antibacterial properties of gelatin‑sodium alginate film blends. Int J Biol Macromol 2023; 237:124207. [PMID: 36990416 DOI: 10.1016/j.ijbiomac.2023.124207] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 03/10/2023] [Accepted: 03/24/2023] [Indexed: 03/28/2023]
Abstract
The present study aimed to evaluate the impact of incorporating grape seed oil (GSO) nanoemulsion (NE) at varying concentrations into the film matrix on the physicochemical and antimicrobial properties of the resulting films. In this study, ultrasonic treatment was used to prepare GSO-NE, and different levels (2, 4, and 6 %) of nanoemulsioned GSO were incorporated into gelatin (Ge)/sodium alginate (SA)-based films to produce films with improved physical and antibacterial properties. The results revealed that incorporation of GSO-NE at 6 % concentration decreased the tensile strength (TS) and puncture force (PF) significantly (p < 0.05). The whiteness index (WI) of the films decreased from 63.4 to 47.79, while the total color change (ΔE) increased significantly (p < 0.05) with the increase in GSO-NE concentration. Thermogravimetric analysis (TGA) results showed that GSO-NE at different concentrations had improved the thermal stability of Ge/SA-based films. The incorporation of GSO-NE into the films led to the formation of a slightly porous structure. The incorporation of GSO-NE at 4 and 6 % concentrations decreased the water vapor permeability (WVP), moisture content (MC) %, and water solubility (WS) % significantly (p < 0.05). All composite films exhibited hydrophobic surfaces with contact angles θ > 90°. Ge/SA/GSO-NE films were found to be effective against both Gram-positive and Gram-negative bacteria. The prepared active films containing GSO-NE had a high potential for preventing food spoilage in food packaging.
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26
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Zou Z, Ismail BB, Zhang X, Yang Z, Liu D, Guo M. Improving barrier and antibacterial properties of chitosan composite films by incorporating lignin nanoparticles and acylated soy protein isolate nanogel. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108091] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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27
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SONG X, WANG X, ZHANG H, ZHANG D, LI Z, WANG HJ, YU J. Characterization of polysaccharide-based antibacterial films properties of loaded with Nisin and preservation of fresh-cut watermelon. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.127522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Xuejian SONG
- Heilongjiang Bayi Agricultural University, China; Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, China; National Coarse Cereals Engineering Research Center, China
| | - Xinhui WANG
- Heilongjiang Bayi Agricultural University, China
| | | | - Dongjie ZHANG
- Heilongjiang Bayi Agricultural University, China; Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, China; National Coarse Cereals Engineering Research Center, China
| | - Zhijiang LI
- Heilongjiang Bayi Agricultural University, China; Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, China; National Coarse Cereals Engineering Research Center, China
| | - Hong jiang WANG
- Heilongjiang Bayi Agricultural University, China; Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, China; National Coarse Cereals Engineering Research Center, China
| | - Jinchi YU
- Heilongjiang Bayi Agricultural University, China
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28
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Xie Q, Liu G, Zhang Y. Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging. Crit Rev Food Sci Nutr 2022; 64:5341-5378. [PMID: 36503369 DOI: 10.1080/10408398.2022.2153794] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Due to the consumer's pursuit of safe, nontoxic and nutritious foods, edible and/or biodegradable materials have stood out in food packaging and preservation. In this context, the preparation and application of micro/nano encapsulated active ingredients (M/N-E-BAIs) represent a step toward reinforcing the properties of sustainable and controllable food packaging, particularly for the successful incorporation of new substances and functionalities into traditional edible films/coatings. This review, from the preparation of M/N-E-BAIs, the fabrication of edible film/coating containing M/N-E-BAIs to their characterization of multifunction and the application in food, makes a systematic summary and in-depth discussion. Food-grade polymers can encapsulate bioactive ingredients (BAIs) by chemical, physicochemical and mechanical methods, thereby forming M/N-E-BAIs with suitable sustained-release and unique biological activities. Furthermore, M/N-E-BAIs is incorporated into biopolymer substrates by solvent casting, 3D printing or electrostatic spinning to obtain novel edible films/coatings. This advanced packaging material exhibits superior physicochemical and functional properties over traditional food films/coatings. Besides, their applications in foods as active and intelligent packaging can improve food quality, prolong shelf life and monitor food corruption. Even so, there are still many challenges and limitations in formulation, preparation and application of this new packaging technology that need to be addressed in the future.
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Affiliation(s)
- Qiwen Xie
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yuanlv Zhang
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
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29
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Enhancement of Antioxidant Property of N-Carboxymethyl Chitosan and Its Application in Strawberry Preservation. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238496. [PMID: 36500590 PMCID: PMC9735828 DOI: 10.3390/molecules27238496] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/25/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022]
Abstract
Bio-enzymatic grafting phenolic acid to chitosan derivative is an efficient and environmentally friendly molecular synthesis technology. In the present study, N-carboxymethyl chitosan (CMCS) was grafted with gallic acid (GA) using recombinant bacterial laccase from Streptomyces coelicolor as a catalyst. GA and CMCS were successfully grafted as determined by measuring amino acid content, Fourier transform infrared (FTIR) spectroscopy and ultraviolet-visible (UV-Vis) spectroscopy. Then, the effect of GA-g-CMCS coating on the freshness of strawberries at 20 ± 2 °C was explored. The physiological and biochemical quality indicators of strawberries during storage were monitored. The 1.5% GA-g-CMCS coating helped to protect the antioxidant properties and nutrients of strawberries and extend the shelf life. Specifically, it reduced the weight loss of strawberries during preservation (originally 12.7%) to 8.4%, maintained titratable acidity content (TA) residuals above 60% and reduced decay rate from 36.7% to 8.9%. As a bioactive compound, GA-g-CMCS has the potential to become an emerging food packing method. These results provide a theoretical basis and reference method for the subsequent synthesis and application of CMCS derivatives.
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30
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Charles APR, Mu R, Jin TZ, Li D, Pan Z, Rakshit S, Cui SW, Wu Y. Application of yellow mustard mucilage and starch in nanoencapsulation of thymol and carvacrol by emulsion electrospray. Carbohydr Polym 2022; 298:120148. [DOI: 10.1016/j.carbpol.2022.120148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 09/07/2022] [Accepted: 09/20/2022] [Indexed: 11/27/2022]
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31
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Emulsifier free fish gelatin based films with excellent antioxidative and antibacterial activity: Preparation, characterization and application in coating preservation of fish fillets. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
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32
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Preparation, characterization, and application of edible antibacterial three-layer films based on gelatin–chitosan–corn starch–incorporated nisin. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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33
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Gholizadeh M, Tahvildari K, Nozari M. Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2132842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Mehrnaz Gholizadeh
- Faculty of Chemistry, North Branch of Tehran, Islamic Azad University, Tehran, Iran
| | - Kambiz Tahvildari
- Faculty of Chemistry, North Branch of Tehran, Islamic Azad University, Tehran, Iran
| | - Maryam Nozari
- Faculty of Chemistry, North Branch of Tehran, Islamic Azad University, Tehran, Iran
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34
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Pickering Emulsions as Vehicles for Bioactive Compounds from Essential Oils. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227872. [PMID: 36431978 PMCID: PMC9693335 DOI: 10.3390/molecules27227872] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 10/27/2022] [Accepted: 11/10/2022] [Indexed: 11/17/2022]
Abstract
Pickering emulsions are emulsion systems stabilized by solid particles at the interface of oil and water. Pickering emulsions are considered to be natural, biodegradable, and safe, so their applications in various fields-such as food, cosmetics, biomedicine, etc.-are very promising, including as a vehicle for essential oils (EOs). These oils contain volatile and aromatic compounds and have excellent properties, such as antifungal, antibacterial, antiviral, and antioxidant activities. Despite their superior properties, EOs are prone to evaporation, decompose when exposed to light and oxygen, and have low solubility, limiting their industrial applications. Several studies have shown that EOs in Pickering emulsions displays less sensitivity to evaporation and oxidation, stronger antibacterial activity, and increased solubility. In brief, the application of Pickering emulsions for EOs is interesting to explore. This review discusses recent progress in the application of Pickering emulsions, particularly as EO carriers, drug carriers, antioxidant and antimicrobial carriers, and in active packaging.
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35
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Gelatin films from wastes: a review of production, characterization, and application trends in food preservation and agriculture. Food Res Int 2022; 162:112114. [DOI: 10.1016/j.foodres.2022.112114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/27/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
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36
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Masoumi B, Tabibiazar M, Golchinfar Z, Mohammadifar M, Hamishehkar H. A review of protein-phenolic acid interaction: reaction mechanisms and applications. Crit Rev Food Sci Nutr 2022; 64:3539-3555. [PMID: 36222353 DOI: 10.1080/10408398.2022.2132376] [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] [Indexed: 11/03/2022]
Abstract
Phenolic acids (PA) are types of phytochemicals with health benefits. The interaction between proteins and PAs can cause minor or extensive changes in the structure of proteins and subsequently affect various protein properties. This study investigates the protein/PA (PPA) interaction and its effects on the structural, physicochemical, and functional properties of the system. This work particularly focused on the ability of PAs as a subgroup of phenolic compounds (PC) on the modification of proteins. Different aspects including the influence of structure affinity relationship and molecular weight of PA on the protein interaction have been discussed in this review. The physicochemical properties of PPA change mainly due to the change of hydrophilic/hydrophobic parts and/or the formation of some covalent and non-covalent interactions. Furthermore, PPA interactions affecting functional properties were discussed in separate sections. Due to insufficient studies on the interaction of PPAs, understanding the mechanism and also the type of binding between protein and PA can help to develop a new generation of PPA. These systems seem to have good capabilities in the formulation of low-fat foods like high internal Phase Emulsions, drug delivery systems, hydrogel structures, multifunctional fibers or packaging films, and 3 D printing in the meat processing industry.
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Affiliation(s)
- Behzad Masoumi
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mahnaz Tabibiazar
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Zahra Golchinfar
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammadamin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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37
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Lu M, Zhou Q, Yu H, Chen X, Yuan G. Colorimetric indicator based on chitosan/gelatin with nano-ZnO and black peanut seed coat anthocyanins for application in intelligent packaging. Food Res Int 2022; 160:111664. [DOI: 10.1016/j.foodres.2022.111664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 06/16/2022] [Accepted: 07/06/2022] [Indexed: 11/04/2022]
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38
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Cheng H, Chen L, McClements DJ, Xu H, Long J, Zhao J, Xu Z, Meng M, Jin Z. Recent advances in the application of nanotechnology to create antioxidant active food packaging materials. Crit Rev Food Sci Nutr 2022; 64:2890-2905. [PMID: 36178259 DOI: 10.1080/10408398.2022.2128035] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Nanotechnology is being used to create innovative food packaging systems that can inhibit the oxidation of foods, thereby improving their quality, safety, and shelf life. These nano-enabled antioxidant packaging materials may therefore increase the healthiness and sustainability of the food supply chain. Recent progress in the application of nanotechnology to create antioxidant packaging materials is reviewed in this paper. The utilization of nanoparticles, nanofibers, nanocrystals, and nanoemulsions to incorporate antioxidants into these packaging materials is highlighted. The application of nano-enabled antioxidant packaging materials to preserve meat, seafood, fruit, vegetable, and other foods is then discussed. Finally, future directions and challenges in the development of this kind of active packaging material are highlighted to stimulate new areas of future research. Nanotechnology has already been used to create antioxidant packaging materials that inhibit oxidative deterioration reactions in foods, thereby prolonging their shelf life and reducing food waste. However, the safety, cost, efficacy, and scale-up of this technology still needs to be established before it will be commercially viable for many applications.
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Affiliation(s)
- Hao Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Guangdong Licheng Detection Technology Co, Ltd, Zhongshan, China
| | | | - Hao Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co, Ltd, Zhongshan, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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39
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do Amaral Sobral PJ, Gebremariam G, Drudi F, De Aguiar Saldanha Pinheiro AC, Romani S, Rocculi P, Dalla Rosa M. Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations. Foods 2022; 11:2692. [PMID: 36076877 PMCID: PMC9455163 DOI: 10.3390/foods11172692] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/29/2022] [Accepted: 08/31/2022] [Indexed: 11/28/2022] Open
Abstract
Chitosan (Ch) is a partially crystalline biopolymer, insoluble in pure water but soluble in acid solutions. It has attracted interest from researchers to prepare solutions using different acid types and concentrations. This research aims to study both the effect of chitosan (Ch) or acetic acid (Ac) concentrations, at different temperatures, on rheological and viscoelastic properties of Ch solutions. To study the effect of Ch, solutions were prepared with 0.5−2.5 g Ch/100 g of solution and Ac = 1%, whereas to study the effect of Ac, the solutions were prepared with 2.0 g of Ch/100 g of solution and Ac = 0.2−1.0%. Overall, all analyzed solutions behaved as pseudoplastic fluid. The Ch strongly affected rheological properties, the consistency index (K) increased and the index flow behavior (n) decreased as a function of Ch. The activation energy, defined as the energy required for the molecule of a fluid to move freely, was low for Ch = 0.5%. The effect of Ac was less evident. Both K and n varied according to a positive and negative, respectively, parabolic model as a function of Ac. Moreover, all solutions, irrespective of Ch and Ac, behaved as diluted solutions, with G” > G’. The relaxation exponent (n”) was always higher than 0.5, confirming that these systems behaved as a viscoelastic liquid. This n” increased with Ch, but it was insensitive to Ac, being slightly higher at 45 °C.
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Affiliation(s)
- Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, Sao Paulo 05508-080, SP, Brazil
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| | - Gebremedhin Gebremariam
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| | - Federico Drudi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| | | | - Santina Romani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
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40
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Sassi G, Salmieri S, Allahdad Z, Karboune S, Lacroix M. Development of a natural antifungal formulation for grated cheese and a microencapsulation approach using whey protein isolate and maltodextrin blend. J Food Sci 2022; 87:3822-3840. [DOI: 10.1111/1750-3841.16273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 06/14/2022] [Accepted: 07/13/2022] [Indexed: 11/27/2022]
Affiliation(s)
- Ghada Sassi
- INRS, Armand‐Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), MAPAQ Research Chair in food safety and quality, Canadian Irradiation Centre (CIC) Institute of Nutrition and Functional Foods (INAF) Laval Canada
| | - Stéphane Salmieri
- INRS, Armand‐Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), MAPAQ Research Chair in food safety and quality, Canadian Irradiation Centre (CIC) Institute of Nutrition and Functional Foods (INAF) Laval Canada
| | - Zahra Allahdad
- INRS, Armand‐Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), MAPAQ Research Chair in food safety and quality, Canadian Irradiation Centre (CIC) Institute of Nutrition and Functional Foods (INAF) Laval Canada
| | - S. Karboune
- Department of Food Science and Agricultural Chemistry Macdonald Campus McGill University Sainte‐Anne‐de‐Bellevue QC Canada
| | - Monique Lacroix
- INRS, Armand‐Frappier Health Biotechnology Research Centre, Research Laboratories in Sciences, Applied to Food (RESALA), MAPAQ Research Chair in food safety and quality, Canadian Irradiation Centre (CIC) Institute of Nutrition and Functional Foods (INAF) Laval Canada
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Fabrication and characterization of chitosan/gelatin films loaded with microcapsules of Pulicaria jaubertii extract. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107624] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Sun J, Leng X, Zang J, Zhao G. Bio-based antibacterial food packaging films and coatings containing cinnamaldehyde: A review. Crit Rev Food Sci Nutr 2022; 64:140-152. [PMID: 35900224 DOI: 10.1080/10408398.2022.2105300] [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] [Indexed: 11/03/2022]
Abstract
As a typical bioactive compound from the bark and leaves of the trees of the genus Cinnamomum, cinnamaldehyde (CIN) is natural and safe. Its excellent antibacterial activity against various foodborne microorganisms is growingly regarded as a promising additive for improving and enhancing the properties of bio-based packaging films/coatings. This review systematically summarized the bio-based food packaging films/coatings containing CIN developed recently. The effects of CIN incorporation on physical and chemical properties of the antibacterial food packaging films/coatings, including thickness, color index, transparency, water content, water solubility, water contact angle, mechanical performances, water barrier performances, and antibacterial performances, were discussed. Simultaneously, this work also concluded that an explanation of the antibacterial mechanism of CIN and preparation methods of bio-based packaging films/coatings containing CIN/CIN carriers. Notably, the incorporation of CIN into the films/coatings could enhance their antibacterial performance extend the shelf-life of various foods, such as fish, meats, vegetables, fruits, and other perishable food, while improving their physical and chemical properties. Although incorporating CIN into food packaging films/coatings has been extensively studied, long-term follow-up research on the human safety of active food packaging films/coatings containing CIN needs to be carried out.
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Affiliation(s)
- Jishuai Sun
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Xiaojing Leng
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Jiachen Zang
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Guanghua Zhao
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
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43
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Physicochemical properties of zein films cross-linked with glutaraldehyde. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-021-03723-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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De Maio F, Rosa E, Perini G, Augello A, Niccolini B, Ciaiola F, Santarelli G, Sciandra F, Bozzi M, Sanguinetti M, Sali M, De Spirito M, Delogu G, Palmieri V, Papi M. 3D-printed graphene polylactic acid devices resistant to SARS-CoV-2: Sunlight-mediated sterilization of additive manufactured objects. CARBON 2022; 194:34-41. [PMID: 35313599 PMCID: PMC8926154 DOI: 10.1016/j.carbon.2022.03.036] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Revised: 02/21/2022] [Accepted: 03/14/2022] [Indexed: 05/24/2023]
Abstract
Additive manufacturing has played a crucial role in the COVID-19 global emergency allowing for rapid production of medical devices, indispensable tools for hospitals, or personal protection equipment. However, medical devices, especially in nosocomial environments, represent high touch surfaces prone to viral infection and currently used filaments for 3D printing can't inhibit transmission of virus [1]. Graphene-family materials are capable of reinforcing mechanical, optical and thermal properties of 3D printed constructs. In particular, graphene can adsorb near-infrared light with high efficiency. Here we demonstrate that the addition of graphene nanoplatelets to PLA filaments (PLA-G) allows the creation of 3D-printed devices that can be sterilized by near-infrared light exposure at power density analog to sunlight. This method has been used to kill SARS-CoV-2 viral particles on the surface of 3D printed PLA-G by 3 min of exposure. 3D-printed PLA-G is highly biocompatible and can represent the ideal material for the production of sterilizable personal protective equipment and daily life objects intended for multiple users.
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Affiliation(s)
- Flavio De Maio
- Dipartimento di Scienze di Laboratorio e Infettivologiche, Fondazione Policlinico Universitario "A. Gemelli" IRCSS, Largo A. Gemelli, 8 00168, Rome, Italy
- Dipartimento di Scienze biotecnologiche di base, cliniche intensivologiche e perioperatorie - Sezione di Microbiologia, Università Cattolica del Sacro Cuore, Rome, Largo Francesco Vito 1, 00168, Italy
| | - Enrico Rosa
- Dipartimento di Neuroscienze, Università Cattolica del Sacro Cuore, Rome, Largo Francesco Vito 1, 00168, Italy
| | - Giordano Perini
- Dipartimento di Neuroscienze, Università Cattolica del Sacro Cuore, Rome, Largo Francesco Vito 1, 00168, Italy
- Fondazione Policlinico Universitario "A. Gemelli" IRCSS, Largo A. Gemelli, 8 00168, Rome, Italy
| | - Alberto Augello
- Dipartimento di Neuroscienze, Università Cattolica del Sacro Cuore, Rome, Largo Francesco Vito 1, 00168, Italy
- Fondazione Policlinico Universitario "A. Gemelli" IRCSS, Largo A. Gemelli, 8 00168, Rome, Italy
| | - Benedetta Niccolini
- Dipartimento di Neuroscienze, Università Cattolica del Sacro Cuore, Rome, Largo Francesco Vito 1, 00168, Italy
- Fondazione Policlinico Universitario "A. Gemelli" IRCSS, Largo A. Gemelli, 8 00168, Rome, Italy
| | - Francesca Ciaiola
- Dipartimento di Neuroscienze, Università Cattolica del Sacro Cuore, Rome, Largo Francesco Vito 1, 00168, Italy
| | - Giulia Santarelli
- Dipartimento di Scienze biotecnologiche di base, cliniche intensivologiche e perioperatorie - Sezione di Microbiologia, Università Cattolica del Sacro Cuore, Rome, Largo Francesco Vito 1, 00168, Italy
| | - Francesca Sciandra
- Istituto di Scienze e Tecnologie Chimiche "Giulio Natta", (SCITEC)-CNR, Roma, Italy
| | - Manuela Bozzi
- Dipartimento di Scienze Biotecnologiche di Base, Cliniche Intensivologiche e Perioperatorie, Sezione di Biochimica e Biochimica Clinica, Università Cattolica del Sacro Cuore, Rome, Italy
| | - Maurizio Sanguinetti
- Dipartimento di Scienze di Laboratorio e Infettivologiche, Fondazione Policlinico Universitario "A. Gemelli" IRCSS, Largo A. Gemelli, 8 00168, Rome, Italy
- Dipartimento di Scienze biotecnologiche di base, cliniche intensivologiche e perioperatorie - Sezione di Microbiologia, Università Cattolica del Sacro Cuore, Rome, Largo Francesco Vito 1, 00168, Italy
| | - Michela Sali
- Dipartimento di Scienze di Laboratorio e Infettivologiche, Fondazione Policlinico Universitario "A. Gemelli" IRCSS, Largo A. Gemelli, 8 00168, Rome, Italy
- Dipartimento di Scienze biotecnologiche di base, cliniche intensivologiche e perioperatorie - Sezione di Microbiologia, Università Cattolica del Sacro Cuore, Rome, Largo Francesco Vito 1, 00168, Italy
| | - Marco De Spirito
- Dipartimento di Neuroscienze, Università Cattolica del Sacro Cuore, Rome, Largo Francesco Vito 1, 00168, Italy
- Fondazione Policlinico Universitario "A. Gemelli" IRCSS, Largo A. Gemelli, 8 00168, Rome, Italy
| | - Giovanni Delogu
- Dipartimento di Scienze biotecnologiche di base, cliniche intensivologiche e perioperatorie - Sezione di Microbiologia, Università Cattolica del Sacro Cuore, Rome, Largo Francesco Vito 1, 00168, Italy
- Mater Olbia Hospital, Olbia, Italy
| | - Valentina Palmieri
- Dipartimento di Neuroscienze, Università Cattolica del Sacro Cuore, Rome, Largo Francesco Vito 1, 00168, Italy
- Fondazione Policlinico Universitario "A. Gemelli" IRCSS, Largo A. Gemelli, 8 00168, Rome, Italy
- Istituto dei Sistemi Complessi, CNR, Via dei Taurini 19, 00185, Rome, Italy
| | - Massimiliano Papi
- Dipartimento di Neuroscienze, Università Cattolica del Sacro Cuore, Rome, Largo Francesco Vito 1, 00168, Italy
- Fondazione Policlinico Universitario "A. Gemelli" IRCSS, Largo A. Gemelli, 8 00168, Rome, Italy
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Pérez‐Córdoba LJ, Pinheiro AC, Núñez de Villavicencio‐Ferrer M, Trindade MA, Sobral PJA. Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/α‐tocopherol as active packaging of sliced Omega‐3 rich mortadella. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15938] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Luis J. Pérez‐Córdoba
- Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Departamento de Ingeniería de Alimentos, Av. La Molina S/N, La Molina CP 12056 Lima Perú
- Department of Food Engineering, Faculty of Animal Science and Food Engineering University of São Paulo Av Duque de Caxias Norte, 225 13635‐900 Pirassununga SP Brazil
| | - Ana C. Pinheiro
- Department of Food Engineering, Faculty of Animal Science and Food Engineering University of São Paulo Av Duque de Caxias Norte, 225 13635‐900 Pirassununga SP Brazil
| | | | - Marco A. Trindade
- Department of Food Engineering, Faculty of Animal Science and Food Engineering University of São Paulo Av Duque de Caxias Norte, 225 13635‐900 Pirassununga SP Brazil
| | - Paulo J. A. Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering University of São Paulo Av Duque de Caxias Norte, 225 13635‐900 Pirassununga SP Brazil
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Wang XH, Song XJ, Zhang DJ, Li ZJ, Wang HJ. Preparation and characterization of natamycin-incorporated agar film and its application on preservation of strawberries. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100863] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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47
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Wardana AA, Kingwascharapong P, Wigati LP, Tanaka F, Tanaka F. The antifungal effect against Penicillium italicum and characterization of fruit coating from chitosan/ZnO nanoparticle/Indonesian sandalwood essential oil composites. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100849] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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48
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Qi J, Yan HM, Xu Y, Peng YL, Jia CK, Ye M, Fan ZH, Xiong GY, Mei L, Xu XL. Effect of short-term frozen storage of raw meat on aroma retention of chicken broth: A perspective on physicochemical properties of broth. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113480] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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49
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Physico-chemical, biological properties of chitosan/gelatin-based films with Finger Millet bran extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01406-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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50
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Ma Y, Wang Y, Jiang S, Zeng M. Effect of gelatin on gelation properties of oyster (Crassostrea gigas) protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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