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Matadamas-Ortiz A, Pérez-Robles JF, Reynoso-Camacho R, Amaya-Llano SL, Amaro-Reyes A, Di Pierro P, Regalado-González C. Effect of Amine, Carboxyl, or Thiol Functionalization of Mesoporous Silica Particles on Their Efficiency as a Quercetin Delivery System in Simulated Gastrointestinal Conditions. Foods 2024; 13:1208. [PMID: 38672881 PMCID: PMC11048906 DOI: 10.3390/foods13081208] [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: 03/18/2024] [Revised: 04/04/2024] [Accepted: 04/14/2024] [Indexed: 04/28/2024] Open
Abstract
Quercetin (Q) dietary supplements exhibit poor oral bioavailability because of degradation throughout gastrointestinal digestion (GD), which may be overcome using mesoporous silica particles (MSPs) as an oral delivery system (ODS). This study aimed to elucidate the effect of the functionalization of MSPs with amine-(A-MSP), carboxyl-(C-MSP), or thiol-(T-MSP) groups on their efficiency as a quercetin ODS (QODS). The type and degree of functionalization (DF) were used as factors in an experimental design. The Q-loaded F-MSP (F-MSP/Q) was characterized by gas physisorption analysis, loading capacity (LC), and dynamic light scattering and kinetics of Q release at gastric and intestinal pHs. Antioxidant capacity and Q concentration of media containing F-MSP/Q were evaluated after simulated GD. A-MSP showed the highest LC (19.79 ± 2.42%). C-MSP showed the lowest particle size at pH 1.5 or 7.4 (≈200 nm). T-MSP exhibited the maximum Q release at pH 7.4 (11.43%). High DF of A-MSP increased Q retention, regardless of pH. A-MSP preserved antioxidant capacity of Q-released gastric media (58.95 ± 3.34%). Nonetheless, MSP and F-MSP did not protect antioxidant properties of Q released in intestinal conditions. C-MSP and T-MSP showed essential features for cellular uptake and Q release within cells that need to be assessed.
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Affiliation(s)
- Alexis Matadamas-Ortiz
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col., Las Campanas, Querétaro 76010, Qro., Mexico; (A.M.-O.); (R.R.-C.); (S.L.A.-L.); (A.A.-R.)
| | - Juan F. Pérez-Robles
- Unidad Querétaro, Centro de Investigación y Estudios Avanzados del IPN, CINVESTAV, Libramiento Norponiente No. 2000, Fracc. Real de Juriquilla, Querétaro 76230, Qro., Mexico;
| | - Rosalía Reynoso-Camacho
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col., Las Campanas, Querétaro 76010, Qro., Mexico; (A.M.-O.); (R.R.-C.); (S.L.A.-L.); (A.A.-R.)
| | - Silvia L. Amaya-Llano
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col., Las Campanas, Querétaro 76010, Qro., Mexico; (A.M.-O.); (R.R.-C.); (S.L.A.-L.); (A.A.-R.)
| | - Aldo Amaro-Reyes
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col., Las Campanas, Querétaro 76010, Qro., Mexico; (A.M.-O.); (R.R.-C.); (S.L.A.-L.); (A.A.-R.)
| | - Prospero Di Pierro
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy;
| | - Carlos Regalado-González
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas s/n, Col., Las Campanas, Querétaro 76010, Qro., Mexico; (A.M.-O.); (R.R.-C.); (S.L.A.-L.); (A.A.-R.)
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Zhang W, Hedayati S, Tarahi M, Can Karaca A, Hadidi M, Assadpour E, Jafari SM. Advances in transglutaminase cross-linked protein-based food packaging films; a review. Int J Biol Macromol 2023; 253:127399. [PMID: 37827415 DOI: 10.1016/j.ijbiomac.2023.127399] [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: 07/04/2023] [Revised: 09/20/2023] [Accepted: 10/09/2023] [Indexed: 10/14/2023]
Abstract
Pushed by the environmental pollution and health hazards of plastic packaging, the development of biodegradable food packaging films (FPFs) is a necessary and sustainable trend for social development. Most protein molecules have excellent film-forming properties as natural polymer matrices, and the assembled films have excellent barrier properties, but show defects such as low water resistance and poor mechanical properties. In order to improve the performance of protein-based films, transglutaminase (TG) is used as a safe and green cross-linking (CL) agent. This work covers recent developments on TG cross-linked protein-based FPFs, mainly comprising proteins of animal and plant origin, including gelatin, whey protein, zein, soy proteins, bitter vetch protein, etc. The chemical properties and reaction mechanism of TG are briefly introduced, focusing on the effects of TG CL on the physicochemical properties of different protein-based FPFs, including barrier properties, water resistance, mechanical properties and thermal stability. It is concluded that the addition of TG can significantly improve the physical and mechanical properties of protein-based films, mainly improving their water resistance, barrier, mechanical and thermal properties. It is worth noting that the effect of TG on the properties of protein-based films is not only related to the concentration of TG added, but also related to CL temperature and other factors. Moreover, TG can also be used in combination with other strategies to improve the properties of protein-based films.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammad Tarahi
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Asli Can Karaca
- Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Milad Hadidi
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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3
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Jafarzadeh S, Forough M, Kouzegaran VJ, Zargar M, Garavand F, Azizi-Lalabadi M, Abdollahi M, Jafari SM. Improving the functionality of biodegradable food packaging materials via porous nanomaterials. Compr Rev Food Sci Food Saf 2023; 22:2850-2886. [PMID: 37115945 DOI: 10.1111/1541-4337.13164] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 04/06/2023] [Accepted: 04/07/2023] [Indexed: 04/30/2023]
Abstract
Non-biodegradability and disposal problems are the major challenges associated with synthetic plastic packaging. This review article discusses a new generation of biodegradable active and smart packaging based on porous nanomaterials (PNMs), which maintains the quality and freshness of food products while meeting biodegradability requirements. PNMs have recently gained significant attention in the field of food packaging due to their large surface area, peculiar structures, functional flexibility, and thermal stability. We present for the first time the recently published literature on the incorporation of various PNMs into renewable materials to develop advanced, environmentally friendly, and high-quality packaging technology. Various emerging packaging technologies are discussed in this review, along with their advantages and disadvantages. Moreover, it provides general information about PNMs, their characterization, and fabrication methods. It also briefly describes the effects of different PNMs on the functionality of biopolymeric films. Furthermore, we examined how smart packaging loaded with PNMs can improve food shelf life and reduce food waste. The results indicate that PNMs play a critical role in improving the antimicrobial, thermal, physicochemical, and mechanical properties of natural packaging materials. These tailor-made materials can simultaneously extend the shelf life of food while reducing plastic usage and food waste.
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Affiliation(s)
- Shima Jafarzadeh
- School of Civil and Mechanical Engineering, Curtin University, Bentley, Western Australia, Australia
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, Çankaya, Turkey
| | | | - Masoumeh Zargar
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Fermoy, Ireland
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mehdi Abdollahi
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Ahammed S, Easdani M, Liu F, Zhong F. Encapsulation of Tea Polyphenol in Zein through Complex Coacervation Technique to Control the Release of the Phenolic Compound from Gelatin-Zein Composite Film. Polymers (Basel) 2023; 15:2882. [PMID: 37447526 DOI: 10.3390/polym15132882] [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: 06/05/2023] [Revised: 06/25/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Green tea polyphenol (TP) was encapsulated in zein and fabricated into a gelatin-zein composite film by complex coacervation. Transglutaminase (TG) crosslinking was employed to obtain a compact structural orientation of the film to prolong the release of bioactive compounds. The encapsulation efficiency of zein and the TP release rate from the composite film were investigated. The retention rate was over 30% and 80% after film fabrication and storage, respectively. Crosslinking decreased the diffusion coefficient by half, thus improving the release of TP from the film. The antioxidant properties were satisfactory after discharge from the film detected by DPPH/ABTS scavenging. The value of crosslinking degree (~60%) and increased molecular weight of the protein were investigated by SDS-PAGE, indicating the compatibility of TP and TG treatment. According to physicomechanical findings, the TG2TP1 film exhibited the best characteristics. Tensile strength and water solubility properties were ameliorated by the TG treatment of TP-encapsulated films compared to the control film. TG and TP-loaded gelatin-zein composite film had better thermal stability than the control film. Moreover, the TP loading reduced the transparency value and improved the light-barrier properties of the film. The films showed significant antimicrobial activities against two food-borne bacteria, including Staphylococcus aureus BCTC13962 and Escherichia coli BCRC10675. The result obtained shows that the encapsulation of TP and TG treatment may be used to fabricate gelatin-zein composite film with controlled release of phenolic compounds for active packaging applications.
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Affiliation(s)
- Shabbir Ahammed
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiaxing Institute of Future Food, Jiaxing 314050, China
| | - Md Easdani
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiaxing Institute of Future Food, Jiaxing 314050, China
| | - Fei Liu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiaxing Institute of Future Food, Jiaxing 314050, China
| | - Fang Zhong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiaxing Institute of Future Food, Jiaxing 314050, China
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Candra A, Tsai HC, Saragi IR, Hu CC, Yu WT, Krishnamoorthi R, Hong ZX, Lai JY. Fabrication and characterization of hybrid eco-friendly high methoxyl pectin/gelatin/TiO 2/curcumin (PGTC) nanocomposite biofilms for salmon fillet packaging. Int J Biol Macromol 2023; 232:123423. [PMID: 36716833 DOI: 10.1016/j.ijbiomac.2023.123423] [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: 09/21/2022] [Revised: 01/18/2023] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
Hybrid eco-friendly nanocomposite films were fabricated by blending high-methoxyl pectin, gelatin, TiO2, and curcumin through the solution casting method. Various concentrations (0-5 wt%) of TiO2 nanoparticles (TNPs) and curcumin as an organic filler were added to the blend solutions. A high TNP concentration affected the surface morphology, roughness, and compactness of the films. Additionally, 3D mapping revealed the nanoparticle distribution in the film layers. Moisture content, water solubility, and light transmittance reduced dramatically with increasing TNP content, in accordance with the water vapor and oxygen permeabilities. X-ray diffraction revealed that the films were semicrystalline nanocomposites, and the thermal properties of the films increased when 5 wt% of TNPs was incorporated into the blend solution. Fourier-transform infrared and Raman analyses revealed interactions among biopolymers, nanoparticles, and organic fillers through hydrogen bonding. The shelf life of fresh salmon fillets was prolonged to six days for all groups, revealed by total viable counts and psychrotrophic bacteria counts, and the pH of the salmon fillets could be extended until the sixth day for all groups. Biodegradation assays demonstrated a significant weight loss in the nanocomposite films. Therefore, a nanocomposite film with 5 wt% TNPs could potentially be cytotoxic to NIH 3T3 cells.
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Affiliation(s)
- Andy Candra
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC
| | - Hsieh-Chih Tsai
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC; Advanced Membrane Materials Center, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC; R&D Center for Membrane Technology, Chung Yuan Christian University, Chungli, Taoyuan 320, Taiwan, ROC.
| | - Indah Revita Saragi
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia
| | - Chien-Chieh Hu
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC; Advanced Membrane Materials Center, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC
| | - Wan-Ting Yu
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC
| | - Rajakumari Krishnamoorthi
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC
| | - Zhen-Xiang Hong
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC
| | - Juin-Yih Lai
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC; Advanced Membrane Materials Center, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC; R&D Center for Membrane Technology, Chung Yuan Christian University, Chungli, Taoyuan 320, Taiwan, ROC; Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan 320, Taiwan, ROC
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6
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Role of silica (SiO2) nano/micro-particles in the functionality of degradable packaging films/coatings and their application in food preservation. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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7
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Long-Term Refrigerated Storage of Beef Using an Active Edible Film Reinforced with Mesoporous Silica Nanoparticles Containing Oregano Essential Oil ( Lippia graveolens Kunth). Int J Mol Sci 2022; 24:ijms24010092. [PMID: 36613543 PMCID: PMC9820268 DOI: 10.3390/ijms24010092] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/12/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022] Open
Abstract
Beef is a fundamental part of the human diet, but it is highly susceptible to microbiological and physicochemical deterioration which decrease its shelf life. This work aimed to formulate an active edible film (AEF) incorporated with amino-functionalized mesoporous silica nanoparticles (A-MSN) loaded with Mexican oregano (Lippia graveolens Kunth) essential oil (OEO) and to evaluate its effect as a coating on fresh beef quality during refrigerated storage. The AEF was based on amaranth protein isolate (API) and chitosan (CH) (4:1, w/w), to which OEO emulsified or encapsulated in A-MSN was added. The tensile strength (36.91 ± 1.37 MPa), Young's modulus (1354.80 ± 64.6 MPa), and elongation (4.71%) parameters of AEF made it comparable with synthetic films. The antimicrobial activity of AEF against E. coli O157:H7 was improved by adding 9% (w/w) encapsulated OEO, and interactions of glycerol and A-MSN with the polymeric matrix were observed by FT-IR spectroscopy. In fresh beef, after 42 days, AEF reduced the population growth (Log CFU/cm2, relative to uncoated fresh beef) of Brochothrix thermosphacta (5.5), Escherichia coli (3.5), Pseudomonas spp. (2.8), and aerobic mesophilic bacteria (6.8). After 21 days, odor acceptability of coated fresh beef was improved, thus, enlarging the shelf life of the beef and demonstrating the preservation capacity of this film.
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Escamilla-García M, García-García MC, Gracida J, Hernández-Hernández HM, Granados-Arvizu JÁ, Di Pierro P, Regalado-González C. Properties and Biodegradability of Films Based on Cellulose and Cellulose Nanocrystals from Corn Cob in Mixture with Chitosan. Int J Mol Sci 2022; 23:ijms231810560. [PMID: 36142471 PMCID: PMC9503148 DOI: 10.3390/ijms231810560] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 08/31/2022] [Accepted: 09/06/2022] [Indexed: 11/24/2022] Open
Abstract
The increase in consumer demand for more sustainable packaging materials represents an opportunity for biopolymers utilization as an alternative to reduce the environmental impact of plastics. Cellulose (C) and chitosan (CH) are attractive biopolymers for film production due to their high abundance, biodegradability and low toxicity. The objective of this work was to incorporate cellulose nanocrystals (NC) and C extracted from corn cobs in films added with chitosan and to evaluate their properties and biodegradability. The physicochemical (water vapor barrier, moisture content, water solubility and color) and mechanical properties of the films were evaluated. Component interactions using Fourier-transform infrared (FTIR) spectroscopy, surface topography by means of atomic force microscopy (AFM), biodegradability utilizing a fungal mixture and compostability by burying film discs in compost were also determined. The C-NC-CH compared to C-CH films presented a lower moisture content (17.19 ± 1.11% and 20.07 ± 1.01%; w/w, respectively) and water vapor permeability (g m−1 s−1 Pa−1 × 10−12: 1.05 ± 0.15 and 1.57 ± 0.10; w/w, respectively) associated with the NC addition. Significantly high roughness (Rq = 4.90 ± 0.98 nm) was observed in films added to NC, suggesting a decreased homogeneity. The biodegradability test showed larger fungal growth on C-CH films than on CH films (>60% and <10%, respectively) due to the antifungal properties of CH. C extracted from corn cobs resulted in a good option as an alternative packaging material, while the use of NC improved the luminosity and water barrier properties of C-CH films, promoting strong interactions due to hydrogen bonds.
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Affiliation(s)
- Monserrat Escamilla-García
- Faculty of Chemistry, Autonomous University of Querétaro, Cerro de las Campanas S/N, Las Campanas, Santiago de Querétaro 76010, Mexico
| | - Mónica Citlali García-García
- Faculty of Chemistry, Autonomous University of Querétaro, Cerro de las Campanas S/N, Las Campanas, Santiago de Querétaro 76010, Mexico
| | - Jorge Gracida
- Faculty of Chemistry, Autonomous University of Querétaro, Cerro de las Campanas S/N, Las Campanas, Santiago de Querétaro 76010, Mexico
| | - Hilda María Hernández-Hernández
- CONACYT—Center for Research and Assistance in Technology and Design of the Jalisco State, A.C. (CIATEJ), Av. Normalistas 800, Colinas de la Normal, Guadalajara 44270, Mexico
| | - José Ángel Granados-Arvizu
- Faculty of Chemistry, Autonomous University of Querétaro, Cerro de las Campanas S/N, Las Campanas, Santiago de Querétaro 76010, Mexico
| | - Próspero Di Pierro
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 80055 Naples, Italy
| | - Carlos Regalado-González
- Faculty of Chemistry, Autonomous University of Querétaro, Cerro de las Campanas S/N, Las Campanas, Santiago de Querétaro 76010, Mexico
- Correspondence: ; Tel.: +52-442-123-8332
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Cui Y, Zhang R, Wang L, Cheng M, Guo Y, Wang X. Quantitative study on release kinetics of thymol in food packaging films. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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10
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Jafarzadeh S, Forough M, Amjadi S, Javan Kouzegaran V, Almasi H, Garavand F, Zargar M. Plant protein-based nanocomposite films: A review on the used nanomaterials, characteristics, and food packaging applications. Crit Rev Food Sci Nutr 2022; 63:9667-9693. [PMID: 35522084 DOI: 10.1080/10408398.2022.2070721] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Consumer demands to utilize environmentally friendly packaging have led researchers to develop packaging materials from naturally derived resources. In recent years, plant protein-based films as a replacement for synthetic plastics have attracted the attention of the global food packaging industry due to their biodegradability and unique properties. Biopolymer-based films need a filler to show improved packaging properties. One of the latest strategies introduced to food packaging technology is the production of nanocomposite films which are multiphase materials containing a filler with at least one dimension less than 100 nm. This review provides the recent findings on plant-based protein films as biodegradable materials that can be combined with nanoparticles that are applicable to food packaging. Moreover, it investigates the characterization of nanocomposite plant-based protein films/edible coatings. It also briefly describes the application of plant-based protein nanocomposite films/coating on fruits/vegetables, meat and seafood products, and some other foods. The results indicate that the functional performance, barrier, mechanical, optical, thermal and antimicrobial properties of plant protein-based materials can be extended by incorporating nanomaterials. Recent reports provide a better understanding of how incorporating nanomaterials into plant protein-based biopolymers leads to an increase in the shelf life of food products during storage time.
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Affiliation(s)
- Shima Jafarzadeh
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, Ankara, Turkey
| | - Sajed Amjadi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | | | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
| | - Masoumeh Zargar
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
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11
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Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.013] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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12
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Qazanfarzadeh Z, Kadivar M, Shekarchizadeh H, Di Girolamo R, Giosafatto CVL, Porta R. Secalin enzymatically cross-linked by either papain and N-acetyl-dl-homocysteine thiolactone or transglutaminase: Improving of protein functional properties and film manufacturing. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106912] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Cui Y, Cheng M, Han M, Zhang R, Wang X. Characterization and release kinetics study of potato starch nanocomposite films containing mesoporous nano-silica incorporated with Thyme essential oil. Int J Biol Macromol 2021; 184:566-573. [PMID: 34174300 DOI: 10.1016/j.ijbiomac.2021.06.134] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 06/18/2021] [Accepted: 06/18/2021] [Indexed: 11/29/2022]
Abstract
This study aimed to develop potato starch nanocomposite films containing mesoporous nano-silica (SBA-15, SBA-16 and MCM-41) incorporated with Thyme essential oil (TEO). TEO-SBA-15/potato starch films, TEO-SBA-16/potato starch films and TEO-MCM-41/potato starch films were prepared based on potato starch. The physical and mechanical properties of the nanocomposite films were also investigated. The results showed that the addition of mesoporous nano-silica incorporated with TEO improved the properties of potato starch nanocomposite films. Especially, the addition of TEO-MCM-41 markedly enhanced the tensile strength (4.33 MPa), and reduced the water vapor permeability (1.80 g·m-1·h-1·KPa-1) and moisture absorption (37.67%) of potato starch nanocomposite films. The results of scanning electron microscopy (SEM) analysis showed that TEO-MCM-41 hardly agglomerated in the potato starch nanocomposite films. Additionally, Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) confirmed that strong hydrogen bonds were formed between TEO-MCM-41 and potato starch. The release kinetics of TEO proved that incorporating TEO into the pores of mesoporous nano-silica could delay its release rate, and the Peleg model (t/(Mt - M0) = K1 + K2t) was suitable for describing the release behavior. The findings of this study suggested that TEO-MCM-41/potato starch films had a good application prospect in the field of slow-releasing and antimicrobial packaging materials.
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Affiliation(s)
- Yingjun Cui
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Meng Cheng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Minjie Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Rongfei Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
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Qiu S, Gao F, Liang Z, Zhong X, Hao L, Chen H, Zhou X, Zhou H. Rosin modified aminated mesoporous silica adsorbed tea tree oil sustained-release system for improve synergistic antibacterial and long-term antibacterial effects. NANOTECHNOLOGY 2021; 32:275707. [PMID: 33770766 DOI: 10.1088/1361-6528/abf26c] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Accepted: 03/25/2021] [Indexed: 06/12/2023]
Abstract
Tea tree oil, a natural antibacterial compound, cannot be used effectively because of its volatile nature. In this work, a biocompatible carrier was prepared and loaded with tea tree essential oil. The carrier was prepared via the electrostatic or chemical action of aminated mesoporous silica and sodium rosin for achieving a low volatilization rate of tea tree essential oil. A synergistic antibacterial effect was observed between sodium rosin and tea tree essential oil. This method utilized the positive charge of the amino group and the condensation reaction with the carboxyl group to achieve physical and chemical interactions with sodium rosin. Fourier Transform Infrared, Brunauer-Emmet-Teller, Zeta potential, SEM, TEM, and TG were performed to characterize the structure and properties of the samples. Compared to the electrostatic effect, the chemically modified system exhibited a longer sustained release, and the sustained release curve followed the Korsmeyer-Peppas release model. Also, the antibacterial properties of the chemically modified system exhibited better minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) respectively, the MIC and MBC forE. coliwere 0.3 mg ml-1and 0.6 mg ml-1respectively, forS. aureuswere 0.15 mg ml-1and 0.3 mg ml-1respectively. More strikingly, the sample also demonstrated long-term antibacterial performance. Therefore, this work provides a new way for the delivery of volatile antibacterial drugs to achieve sustained-release and long-lasting antibacterial effects.
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Affiliation(s)
- Songfa Qiu
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, People's Republic of China
| | - Fan Gao
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, People's Republic of China
| | - Zhijun Liang
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, People's Republic of China
| | - Ximing Zhong
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, People's Republic of China
| | - Li Hao
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, People's Republic of China
- Innovative Institute for Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, 510225, People's Republic of China
| | - Huayao Chen
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, People's Republic of China
| | - Xinhua Zhou
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, People's Republic of China
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Maoming, Guangdong, 525000, People's Republic of China
| | - Hongjun Zhou
- Key Laboratory of Agricultural Green Fine Chemicals of Guangdong Higher Education Institution, School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou, People's Republic of China
- Innovative Institute for Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, 510225, People's Republic of China
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Qazanfarzadeh Z, Kadivar M, Shekarchizadeh H, Porta R. Secalin films acylated with capric acid chloride. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100879] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Omerović N, Djisalov M, Živojević K, Mladenović M, Vunduk J, Milenković I, Knežević NŽ, Gadjanski I, Vidić J. Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications. Compr Rev Food Sci Food Saf 2021; 20:2428-2454. [DOI: 10.1111/1541-4337.12727] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 01/25/2021] [Accepted: 02/01/2021] [Indexed: 12/28/2022]
Affiliation(s)
- Nejra Omerović
- BioSense Institute University of Novi Sad Novi Sad Serbia
| | - Mila Djisalov
- BioSense Institute University of Novi Sad Novi Sad Serbia
| | | | | | - Jovana Vunduk
- Ekofungi Ltd. Belgrade Serbia
- Faculty of Agriculture, Institute of Food Technology and Biochemistry University of Belgrade Belgrade Serbia
| | | | | | | | - Jasmina Vidić
- Micalis Institute, INRAE, AgroParisTech Université Paris‐Saclay Jouy en Josas France
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17
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Díaz-Montes E, Castro-Muñoz R. Edible Films and Coatings as Food-Quality Preservers: An Overview. Foods 2021; 10:249. [PMID: 33530469 PMCID: PMC7912451 DOI: 10.3390/foods10020249] [Citation(s) in RCA: 108] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/07/2020] [Accepted: 12/09/2020] [Indexed: 02/07/2023] Open
Abstract
Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticoman, Ciudad de México 07340, Mexico;
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, Toluca de Lerdo 50110, Mexico
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18
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Corrado I, Abdalrazeq M, Pezzella C, Di Girolamo R, Porta R, Sannia G, Giosafatto CVL. Design and characterization of poly (3-hydroxybutyrate-co-hydroxyhexanoate) nanoparticles and their grafting in whey protein-based nanocomposites. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106167] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Wen Y, Xu Z, Liu Y, Corke H, Sui Z. Investigation of food microstructure and texture using atomic force microscopy: A review. Compr Rev Food Sci Food Saf 2020; 19:2357-2379. [PMID: 33336971 DOI: 10.1111/1541-4337.12605] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 06/14/2020] [Accepted: 06/17/2020] [Indexed: 12/12/2022]
Abstract
We review recent applications of atomic force microscopy (AFM) to characterize microstructural and textural properties of food materials. Based on interaction between probe and sample, AFM can image in three dimensions with nanoscale resolution especially in the vertical orientation. When the scanning probe is used as an indenter, mechanical features such as stiffness and elasticity can be analyzed. The linkage between structure and texture can thus be elucidated, providing the basis for many further future applications of AFM. Microstructure of simple systems such as polysaccharides, proteins, or lipids separately, as characterized by AFM, is discussed. Interaction of component mixtures gives rise to novel properties in complex food systems due to development of structure. AFM has been used to explore the morphological characteristics of such complexes and to investigate the effect of such characteristics on properties. Based on insights from such investigations, development of food products and manufacturing can be facilitated. Mechanical analysis is often carried out to evaluate the suitability of natural or artificial materials in food formulations. The textural properties of cellular tissues, food colloids, and biodegradable films can all be explored at nanometer scale, leading to the potential to connect texture to this fine structural level. More profound understanding of natural food materials will enable new classes of fabricated food products to be developed.
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Affiliation(s)
- Yadi Wen
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yi Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou, Guangdong, 515063, China.,Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, Israel
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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20
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Dell'Olmo E, Gaglione R, Arciello A, Piccoli R, Cafaro V, Di Maro A, Ragucci S, Porta R, Giosafatto CVL. Transglutaminase-mediated crosslinking of a host defence peptide derived from human apolipoprotein B and its effect on the peptide antimicrobial activity. Biochim Biophys Acta Gen Subj 2020; 1865:129803. [PMID: 33249170 DOI: 10.1016/j.bbagen.2020.129803] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 11/03/2020] [Accepted: 11/23/2020] [Indexed: 01/14/2023]
Abstract
Background Microbial transglutaminase (mTG) has been successfully used to produce site-specific protein conjugates derivatized at the level of Gln and/or Lys residues for different biotechnological applications. Here, a recombinant peptide identified in human apolipoprotein B sequence, named r(P)ApoBL and endowed with antimicrobial activity, was studied as a possible acyl acceptor substrate of mTG with at least one of the six Lys residues present in its sequence. Methods The enzymatic crosslinking reaction was performed in vitro using N,N-dimethylcasein, substance P and bitter vetch (Vicia ervilia) seed proteins, well known acyl donor substrates in mTG-catalyzed reactions. Mass spectrometry analyses were performed for identifying the Lys residue(s) involved in the crosslinking reaction. Finally, bitter vetch protein-based antimicrobial films grafted with r(P)ApoBL were prepared and, their biological activity evaluated. Results r(P)ApoBL was able to be enzymatically modified by mTG. In particular, it was demonstrated the highly selective crosslinking of the peptide under study by mTG at level of Lys-18. Interestingly, the biological activity of the peptide when grafted into protein-based films was found to be lost following mTG-catalyzed crosslinking. Conclusions r(P)ApoBL was shown to be an effective acyl acceptor substrate of mTG. The involvement of Lys-18 in the enzymatic reaction was demonstrated. In addition, films grafted with r(P)ApoBL in the presence of mTG lost antimicrobial property. General significance A possible role of mTG as biotechnological tool to modulate the r(P)ApoBL antimicrobial activity was hypothesized, and a potential use in food packaging of protein-based films grafted with r(P)ApoBL was suggested.
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Affiliation(s)
- Eliana Dell'Olmo
- Department of Chemical Sciences, University of Naples 'Federico II', 80126 Naples, Italy
| | - Rosa Gaglione
- Department of Chemical Sciences, University of Naples 'Federico II', 80126 Naples, Italy; Istituto Nazionale di Biostrutture e Biosistemi (INBB), Italy
| | - Angela Arciello
- Department of Chemical Sciences, University of Naples 'Federico II', 80126 Naples, Italy; Istituto Nazionale di Biostrutture e Biosistemi (INBB), Italy
| | - Renata Piccoli
- Department of Chemical Sciences, University of Naples 'Federico II', 80126 Naples, Italy; Istituto Nazionale di Biostrutture e Biosistemi (INBB), Italy
| | - Valeria Cafaro
- Department of Biology, University of Naples 'Federico II', 80126 Naples, Italy
| | - Antimo Di Maro
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania 'Luigi Vanvitelli', I-81100 Caserta, Italy
| | - Sara Ragucci
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania 'Luigi Vanvitelli', I-81100 Caserta, Italy
| | - Raffaele Porta
- Department of Chemical Sciences, University of Naples 'Federico II', 80126 Naples, Italy
| | - C Valeria L Giosafatto
- Department of Chemical Sciences, University of Naples 'Federico II', 80126 Naples, Italy.
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21
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Gaona‐Sánchez VA, Calderón‐Domínguez G, Morales‐Sánchez E, Moreno‐Ruiz LA, Terrés‐Rojas E, Salgado‐Cruz MDLP, Escamilla‐García M, Barrios‐Francisco R. Physicochemical and superficial characterization of a bilayer film of zein and pectin obtained by electrospraying. J Appl Polym Sci 2020. [DOI: 10.1002/app.50045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Victor A. Gaona‐Sánchez
- División Ingeniería en Industrias Alimentarias Tecnológico Nacional de México/TES de San Felipe del Progreso San Felipe del Progreso Mexico
| | - Georgina Calderón‐Domínguez
- Departamento de Ingeniería Bioquímica Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional Wilfrido Massieu s/n. Esq. Miguel Stampa CIUDAD DE MEXICO México Mexico
| | - Eduardo Morales‐Sánchez
- Centro de Investigación en Ciencias Aplicadas y Tecnología Avanzada‐Unidad Querétaro Instituto Politécnico Nacional Santiago de Querétaro Mexico
| | - Luis A. Moreno‐Ruiz
- Centro de Nanociencias y Micro y Nanotecnologías Instituto Politécnico Nacional Wilfrido Massieu s/n. Esq. Miguel Stampa CIUDAD DE MEXICO México Mexico
| | - Eduardo Terrés‐Rojas
- Laboratorio de Caracterización de Materiales Sinteticos y Naturales Instituto Mexicano del Petróleo Ciudad de México Mexico
| | - Ma. de la Paz Salgado‐Cruz
- Departamento de Ingeniería Bioquímica Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional Wilfrido Massieu s/n. Esq. Miguel Stampa CIUDAD DE MEXICO México Mexico
- Cátedra CONACYT Consejo Nacional de Ciencia y Tecnología (CONACYT) Ciudad de México Mexico
| | - Monserrat Escamilla‐García
- Departamento de Investigación en Alimentos y Estudios de Postgrado C.U. Universidad Autónoma de Querétaro Santiago de Querétaro Mexico
| | - Rigoberto Barrios‐Francisco
- División Ingeniería en Industrias Alimentarias Tecnológico Nacional de México/TES de San Felipe del Progreso San Felipe del Progreso Mexico
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Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah. Foods 2020; 9:foods9060698. [PMID: 32492773 PMCID: PMC7353631 DOI: 10.3390/foods9060698] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 05/20/2020] [Accepted: 05/22/2020] [Indexed: 12/14/2022] Open
Abstract
This study addresses the effect of coating solutions on fried kobbah. Coating solutions were made of pectin (PEC) and grass pea flour (GPF), treated or not with transglutaminase (TGase) and nanoparticles (NPs)—namely mesoporous silica NPs (MSN) or chitosan NPs (CH–NPs). Acrylamide content (ACR), water, oil content and color of uncoated (control) and coated kobbah were investigated. Zeta potential, Z-average and in vitro digestion experiments were carried out. Zeta potential of CH–NPs was stable from pH 2.0 to pH 6.0 around + 35 mV but decreasing at pH > 6.0. However, the Z-average of CH–NPs increased by increasing the pH. All coating solutions were prepared at pH 6.0. ACR of the coated kobbah with TGase-treated GPF in the presence nanoparticles (MSN or CH–NPs) was reduced by 41.0% and 47.5%, respectively. However, the PEC containing CH–NPs showed the higher reduction of the ACR by 78.0%. Water content was higher in kobbah coated by PEC + CH–NPs solutions, while the oil content was lower. The color analysis indicated that kobbah with lower browning index containing lower ACR. Finally, in vitro digestion studies of both coating solutions and coated kobbah, demonstrated that the coating solutions and kobbah made by means of TGase or nanoparticles were efficiently digested.
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Giosafatto CVL, Fusco A, Al-Asmar A, Mariniello L. Microbial Transglutaminase as a Tool to Improve the Features of Hydrocolloid-Based Bioplastics. Int J Mol Sci 2020; 21:E3656. [PMID: 32455881 PMCID: PMC7279461 DOI: 10.3390/ijms21103656] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 05/19/2020] [Accepted: 05/20/2020] [Indexed: 11/17/2022] Open
Abstract
Several proteins from animal and plant origin act as microbial transglutaminase substrate, a crosslinking enzyme capable of introducing isopeptide bonds into proteins between the aminoacids glutamines and lysines. This feature has been widely exploited to modify the biological properties of many proteins, such as emulsifying, gelling, viscosity, and foaming. Besides, microbial transglutaminase has been used to prepare bioplastics that, because made of renewable molecules, are able to replace the high polluting plastics of petrochemical origin. In fact, most of the time, it has been shown that the microbial enzyme strengthens the matrix of protein-based bioplastics, thus, influencing the technological characteristics of the derived materials. In this review, an overview of the ability of many proteins to behave as good substrates of the enzyme and their ability to give rise to bioplastics with improved properties is presented. Different applications of this enzyme confirm its important role as an additive to recover high value-added protein containing by-products with a double aim (i) to produce environmentally friendly materials and (ii) to find alternative uses of wastes as renewable, cheap, and non-polluting sources. Both principles are in line with the bio-economy paradigm.
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Affiliation(s)
- C. Valeria L. Giosafatto
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (C.V.L.G.); (A.A.-A.)
| | - Antonio Fusco
- Unità Operativa Struttura Complessa Medicina di Laboratorio, Presidio Ospedaliero Santa Maria di Loreto Nuovo, ASL Na1 Centro, 80145 Naples, Italy;
| | - Asmaa Al-Asmar
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (C.V.L.G.); (A.A.-A.)
- Analysis, Poison control and Calibration Center (APCC), An-Najah National University, P.O. Box 7 Nablus, Palestine
| | - Loredana Mariniello
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (C.V.L.G.); (A.A.-A.)
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Duarte LS, Barsé LQ, Dalberto PF, da Silva WTS, Rodrigues RC, Machado P, Basso LA, Bizarro CV, Ayub MAZ. Cloning and expression of the Bacillus amyloliquefaciens transglutaminase gene in E. coli using a bicistronic vector construction. Enzyme Microb Technol 2020; 134:109468. [DOI: 10.1016/j.enzmictec.2019.109468] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 11/11/2019] [Accepted: 11/12/2019] [Indexed: 12/14/2022]
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Black Edible Films from Protein-Containing Defatted Cake of Nigella sativa Seeds. Int J Mol Sci 2020; 21:ijms21030832. [PMID: 32012882 PMCID: PMC7037159 DOI: 10.3390/ijms21030832] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 01/18/2020] [Accepted: 01/26/2020] [Indexed: 12/13/2022] Open
Abstract
Black biodegradable/edible protein-based films were prepared from defatted cake waste obtained from Nigella sativa (black cumin) seeds as by-product of oil extraction process. The effects of pH, glycerol concentrations, and transglutaminase-catalyzed protein cross-linking activity on the stability of film-forming solutions were studied to determine the best experimental conditions to produce handleable films. Proteins contained in the analyzed defatted cake were shown to be able to act as transglutaminase acyl donor and acceptor substrates being polymerized when incubated in vitro in the presence of the enzyme. Film-forming solutions containing 20% glycerol and casted at pH 8.0 after treatment with the enzyme gave rise to morphologically more homogeneous films possessing mechanical and barrier properties, as well as antimicrobial activity, compatible with their possible applications as food packaging materials and mulching sheets. These findings confirm the validity of the strategy to consider the seed oil processed cakes as protein-based renewable sources to produce not only fertilizers, animal feed, or culinary food but also further valuable products such as bioplastics.
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Review transglutaminases: part II-industrial applications in food, biotechnology, textiles and leather products. World J Microbiol Biotechnol 2019; 36:11. [PMID: 31879822 DOI: 10.1007/s11274-019-2792-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/20/2019] [Indexed: 12/20/2022]
Abstract
Because of their protein cross-linking properties, transglutaminases are widely used in several industrial processes, including the food and pharmaceutical industries. Transglutaminases obtained from animal tissues and organs, the first sources of this enzyme, are being replaced by microbial sources, which are cheaper and easier to produce and purify. Since the discovery of microbial transglutaminase (mTGase), the enzyme has been produced for industrial applications by traditional fermentation process using the bacterium Streptomyces mobaraensis. Several studies have been carried out in this field to increase the enzyme industrial productivity. Researches on gene expression encoding transglutaminase biosynthesis were performed in Streptomyces lividans, Escherichia coli, Corynebacterium glutamicum, Yarrowia lipolytica, and Pichia pastoris. In the first part of this review, we presented an overview of the literature on the origins, types, mediated reactions, and general characterizations of these important enzymes, as well as the studies on recombinant microbial transglutaminases. In this second part, we focus on the application versatility of mTGase in three broad areas: food, pharmacological, and biotechnological industries. The use of mTGase is presented for several food groups, showing possibilities of applications and challenges to further improve the quality of the end-products. Some applications in the textile and leather industries are also reviewed, as well as special applications in the PEGylation reaction, in the production of antibody drug conjugates, and in regenerative medicine.
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Effect of Mesoporous Silica Nanoparticles on The Physicochemical Properties of Pectin Packaging Material for Strawberry Wrapping. NANOMATERIALS 2019; 10:nano10010052. [PMID: 31878286 DOI: 10.3390/nano10010052] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/09/2019] [Accepted: 12/21/2019] [Indexed: 11/16/2022]
Abstract
Citrus peel pectin was used to prepare films (cast with or without glycerol) containing mesoporous silica nanoparticles. Nanoparticles reduced significantly the particle size, and had no effect on the Zeta potential of pectin solutions. Mechanical characterization demonstrates that pectin+nanoparticles containing films slightly increased tensile strength and significantly decreased the Young's modulus in comparison to films made only of pectin. However, elongation at the break increased in the pectin+nanoparticles films cast in the presence of glycerol, while both Young's modulus and tensile strength were reduced. Moreover, nanoparticles were able to reduce the barrier properties of pectin films prepared with or without glycerol, whereas positively affected the thermal stability of pectin films and the seal strength. The 0.6% pectin films reinforced or not with 3% nanoparticles in the presence of 30% glycerol were used to wrap strawberries in order to extend the fruit's shelf-life, over a period of eighty days, by improving their physicochemical properties.
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Effect of Transglutaminase Cross-Linking in Protein Isolates from a Mixture of Two Quinoa Varieties with Chitosan on the Physicochemical Properties of Edible Films. COATINGS 2019. [DOI: 10.3390/coatings9110736] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The growing demand for minimally processed foods with a long shelf life and environmentally friendly materials has forced industry to develop new technologies for food preservation and handling. The use of edible films has emerged as an alternative solution to this problem, and mixtures of carbohydrates and proteins, may be formulated to improve their properties. The objective of this work was to evaluate the effect of protein cross-linking with transglutaminase (TG) of two varieties of quinoa protein isolate (Chenopodium quinoa) [Willd (QW), and Pasankalla (QP)] on the physicochemical and barrier properties of edible films based on chitosan (CT)-quinoa protein. The evaluated properties were water vapor permeability (WVP), solubility, adsorption, roughness determined by atomic force microscopy, and the interactions among the main film components determined by Raman spectroscopy. The results indicated that TG interacted with lysine of QW and QP. CT:QW (1:5, w/w) showed the lowest solubility (14.02 ± 2.17% w/w). WVP varied with the composition of the mixture. The WVP of CT:quinoa protein ranged from 2.85 to 9.95 × 10−11 g cm Pa−1 cm−2 s−1 without TG, whereas adding TG reduced this range to 2.42–4.69 × 10−11 g cm Pa−1 cm−2 s−1. The addition of TG to CT:QP (1:10, w/w) reduced the film surface roughness from 8.0 ± 0.5 nm to 4.4 ± 0.3 nm. According to the sorption isotherm, the addition of TG to CT-QW films improved their stability [monolayer (Xm) = 0.13 ± 0.02 %]. Films with a higher amount of cross-linking showed the highest improvement in the evaluated physical properties, but interactions among proteins that were catalyzed by TG depended on the protein source and profile.
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Sabbah M, Di Pierro P, Dell’Olmo E, Arciello A, Porta R. Improved shelf-life of Nabulsi cheese wrapped with hydrocolloid films. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Amante PR, Fante CA, Pires RL. Use of Transglutaminase in Bakery Products. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2019. [DOI: 10.1080/15428052.2019.1681045] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Patrícia Regina Amante
- Departament of food Science, Faculty of pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Camila Argenta Fante
- Departament of food Science, Faculty of pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
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Zhang R, Cheng M, Wang X, Wang J. Bioactive mesoporous nano-silica/potato starch films against molds commonly found in post-harvest white mushrooms. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.060] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Effect of Mesoporous Silica Nanoparticles on Glycerol-Plasticized Anionic and Cationic Polysaccharide Edible Films. COATINGS 2019. [DOI: 10.3390/coatings9030172] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
This study describes the production of reinforced polysaccharide (PS)-based films, by adding mesoporous silica nanoparticles (MSNs), to either pectin (PEC) or chitosan (CH) film forming solutions, either containing glycerol (GLY) as a plasticizer, or not. Film characterization demonstrated that MSNs and GLY were able to significantly increase the plasticity of both PS-based biomaterials and that the interactions between PSs and nanoparticles were mainly due to hydrogen bonds. Moreover, MSN-containing films were less transparent, compared to controls prepared with either PEC or CH, in the absence of GLY, while all films containing MSNs, but obtained with the plasticizer, were as transparent as the films prepared with PEC or CH alone. MSN addition did not influence the thickness of the PEC-based films, but increased that of CH-based ones, prepared both in the absence and presence of GLY. MSN-containing PEC-based films possessed a more compact and homogeneous morphology, with respect to both control films, prepared, with or without GLY, and to the CH-based films, containing MSNs, the structure of which showed numerous agglomerations. Finally, moisture content and uptake were reduced, in all films prepared in the presence of MSNs. The suggested addition of MSNs might have given rise to novel biomaterials for food or pharmaceutical applications.
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Idumah CI, Hassan A, Ihuoma DE. Recently emerging trends in polymer nanocomposites packaging materials. POLYM-PLAST TECH MAT 2018. [DOI: 10.1080/03602559.2018.1542718] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Christopher Igwe Idumah
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Azman Hassan
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - David Esther Ihuoma
- Enhanced Polymer Engineering Group, Faculty of Chemical Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
- Department of TVE, Food and Nutrition Unit, Ebonyi State University, Abakaliki, Nigeria
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