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Yin J, Li Y, Zhong W, Li K, Xu J, Zeng X, Chen H, Pang J, Wu C. Effect of konjac glucomannan-based preservation pads on quality changes in refrigerated large yellow croaker (Pseudosciaena crocea). Int J Biol Macromol 2024; 276:133752. [PMID: 38986984 DOI: 10.1016/j.ijbiomac.2024.133752] [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: 03/13/2024] [Revised: 07/03/2024] [Accepted: 07/07/2024] [Indexed: 07/12/2024]
Abstract
The purpose of this study was to evaluate the preservation effects of konjac glucomannan (KGM)/oregano essential oil (OEO) Pickering emulsion-based pads (K/OPE pads) on large yellow croaker (Pseudosciaena crocea) fillets stored at 4 °C. The K/OPE pads were fabricated using a freeze-drying technique. The homogeneous distribution of the OEO Pickering emulsions in the KGM matrix was observed using scanning electron microscopy. Fourier transform infrared spectroscopy confirmed that the OEO emulsions were encapsulated in the KGM and there was hydrogen bonding interaction between them. Compared with the KGM pads, the K/OPE pad groups demonstrated enhanced antioxidant and antimicrobial properties. When the content of OPE was increased from 20 % to 40 %, the antioxidant performance of the K/OPE pads increased from 48.09 % ± 0.03 % to 86.65 % ± 0.02 % and the inhibition range of Escherichia coli and Staphylococcus aureus increased to 13.84 ± 0.81 and 16.87 ± 1.53 mm, respectively. At the same time, K/OPE pads were more effective in inhibiting the formation of total volatile alkaline nitrogen and the production of thiobarbituric acid-reactive substances, thereby helping in reducing water loss and maintaining the muscle tissue structure of fish fillets for a longer storage time. Consequently, these K/OPE40 pads extended the shelf life of the fish fillets by an additional 4 days and delayed spoilage during refrigerated storage. The findings suggest that the K/OPE pads can effectively safeguard the quality of refrigerated large yellow croaker fillets, presenting their potential as an active packaging material in the fish preservation industry.
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Affiliation(s)
- Jing Yin
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yaoling Li
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
| | - Weiquan Zhong
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Kehao Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jingting Xu
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Xingxing Zeng
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Hongbin Chen
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China.
| | - Jie Pang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Chunhua Wu
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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2
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Chen K, Zhang M, Bhandari B, Deng D. 3D printed cinnamon essential oil/banana peel carbon dots loaded corn starch/gelatin bilayer film with enhanced functionality for food packaging application. Food Chem 2024; 448:139176. [PMID: 38574719 DOI: 10.1016/j.foodchem.2024.139176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 03/03/2024] [Accepted: 03/27/2024] [Indexed: 04/06/2024]
Abstract
Using 3D printing technology, a gelatin-polyvinyl alcohol‑carbon dots (GPC) layer+corn starch-polyvinyl alcohol-cinnamon essential oil (CPC) layer active bilayer film with an external barrier function and an internal controlled-release effect was successfully produced for food preservation. The GPC film was provided with potent antioxidant and UV blocking properties by the banana peel carbon dots (CDs). The cinnamon essential oil (CEO) had the strongest interaction with the film matrix at 3% (w/w), causing the CPC film having the lowest surface wettability, good integrity, and lowest crystallinity. The CEO's stability and releasing effectiveness were greatly enhanced by the creation of a bilayer film. At 60% filling rate of the CPC layer, the bilayer film showed the highest CEO retention after drying and the best CEO release performance. Finally, the created active bilayer film was found to significantly improve the sensory quality stability of the spicy essential oil microcapsule powders. It also successfully extended the mangoes' shelf life by delaying browning and rot.
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Affiliation(s)
- Kai Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Bhesh Bhandari
- School of Agriculture and Food Sustainability, University of Queensland, Brisbane, QLD, Australia
| | - Dewei Deng
- Zhengzhou Xuemailon Food Flavor Co. R & D center, Zhengzhou, Henan, China
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3
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Wei L, Li J, Qin X, Wang Q, Zhong J. Enhancing the antioxidant properties and compatibility of protein/sodium alginate film by incorporating Zanthoxylum bungeanum essential oil Pickering emulsion. Food Chem 2024; 445:138771. [PMID: 38394912 DOI: 10.1016/j.foodchem.2024.138771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 01/15/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024]
Abstract
Zanthoxylum bungeanum essential oil (ZBEO) Pickering emulsion was incorporated into rice protein (RP)/sodium alginate (SA)-based film to enhance the antioxidant activity and compatibility. With increasing ZBEO content from 2 % to 4 %, the average size of ZBEO Pickering emulsion ranged from 124.28 to 165.65 nm. The best mechanical property with a tensile strength of 14.56 MPa and hydrophobicity with a water vapor permeability of 2.11 × 10-12 g⋅cm-1⋅s-1⋅Pa-1 of emulsion film were achieved with 0.8 % ZBEO. In addition, the loss of ZBEO in the emulsion films was reduced by 11-14 %. The DPPH radical scavenging activity of emulsion film with 1.2 % ZBEO was 65.54 % in 95 % ethanol. The results of Fourier transform infrared spectroscopy and molecular dynamics simulation showed that electrostatic interactions played a leading role in film formation. Overall, ZBEO Pickering emulsion is an effective method to enhance the antioxidant activity, mechanical strength and hydrophobicity of RP/SA film.
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Affiliation(s)
- Linli Wei
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Jinsong Li
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Qiang Wang
- College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
| | - Jinfeng Zhong
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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4
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Liu Y, Cheng Y, Yu X, Zhu J, Chen K, Kuang Y, Wu K, Jiang F. Konjac glucomannan films incorporated pectin-stabilized Mandarin oil emulsions: Structure, properties, and application in fruit preservation. Int J Biol Macromol 2024; 267:131292. [PMID: 38580015 DOI: 10.1016/j.ijbiomac.2024.131292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 03/27/2024] [Accepted: 03/29/2024] [Indexed: 04/07/2024]
Abstract
To enhance the water-resistance and antibacterial properties of KGM films, mandarin oil (MO), was directly emulsified by pectin and then dispersed to the KGM matrix. The effect of MO concentration (0, 0.5, 1.0, 1.5, and 2 wt%) on the performance of the film-forming emulsions as well as the emulsion films was investigated. The results revealed that pectin could encapsulate and protect MO, and KGM as film matrix could further contributed to the high stability of the film-forming emulsions. The FT-IR, XRD, and SEM suggested that MO stabilized by pectin was uniformly distributed in the KGM matrix. The compatibility and good interaction between KGM and pectin contributed to highly dense and compact structure. Furthermore, increasing the concentration of MO effectively improved water-resistance, oxygen barrier, and antimicrobial activity of the KGM based films. The 1.5 wt% MO loaded KGM film had the highest tensile strength (72.22 MPa) and water contact angle (θ = 95.73°), reduced the WVP and oxygen permeability by about 25.8 % and 32.8 times, respectively, prolonged the shelf life of strawberries for 8 days. As demonstrated, the 1.5 wt% MO-loaded KGM film has considerable potential for high-performance natural biodegradable active films to ensure food safety and reduce environmental impacts.
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Affiliation(s)
- Yi Liu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, PR China; Centre for Water Soluble Polymers, Wrexham Glyndwr University, Wrexham, United Kingdom
| | - Yuhang Cheng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Xiang Yu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Jingyu Zhu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Kai Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Ying Kuang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Kao Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Fatang Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, United Kingdom.
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5
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Rui L, Li Y, Wu X, Wang Y, Xia X. Effect of clove essential oil nanoemulsion on physicochemical and antioxidant properties of chitosan film. Int J Biol Macromol 2024; 263:130286. [PMID: 38382795 DOI: 10.1016/j.ijbiomac.2024.130286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 02/03/2024] [Accepted: 02/16/2024] [Indexed: 02/23/2024]
Abstract
This study evaluated the physicochemical and antioxidant properties of clove essential oil (0, 0.2, 0.4, 0.6, 0.8, 1.0 % v/v) nanoemulsion (CEON) loaded chitosan-based films. With the increasing concentrations of the CEON, the thickness, b* and ΔE values of the films increased significantly (P < 0.05), while L* and light transmission dropped noticeably (P < 0.05). The hydrogen bonds formed between the CEON and chitosan could be demonstrated through Fourier-transform infrared spectra, indicating their good compatibility and intermolecular interactions. Furthermore, the added CEON considerably reduced the crystallinity and resulted in a porous structure of the films, as observed through X-ray diffraction plots and scanning electron microscopy images, respectively. This eventually led to a drop in both tensile strength and moisture content of the films. Moreover, the antioxidant properties were significantly enhanced (P < 0.05) with the increase in the amount of clove essential oil (CEO) due to the encapsulation of CEO by the nanoemulsion. Films containing 0.6 % CEO had higher elongation at break, higher water contact angle, lower water solubility, lower water vapor permeability, and lower oxygen permeability than the other films; therefore, such films are promising for application in meat preservation.
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Affiliation(s)
- Litong Rui
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiaodan Wu
- Heilongjiang North Fish Fishing Industry Group Co., LTD., Daqing, Heilongjiang 163000, China
| | - Ying Wang
- Heilongjiang North Fish Fishing Industry Group Co., LTD., Daqing, Heilongjiang 163000, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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6
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Guo H, Yue Z, Shao C, Han Y, Li S, Miao Z, Gao S, Li J, Li Y, Mi L, Lu P. Intelligent carboxymethyl cellulose composite films containing Garcinia mangostana shell anthocyanin with improved antioxidant and antibacterial properties. Int J Biol Macromol 2024; 263:130362. [PMID: 38395287 DOI: 10.1016/j.ijbiomac.2024.130362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 02/12/2024] [Accepted: 02/19/2024] [Indexed: 02/25/2024]
Abstract
In this study, anthocyanin from Garcinia mangostana shell extract (Mse) was used as pH indicator to prepare intelligent carboxymethyl cellulose (CMC) based composite films. The structure and properties of the CMC-based composite films were characterized and discussed in detail. Results showed that the CMC-based composite films with Mse had excellent mechanical, antibacterial and antioxidant abilities. Especially, the carboxymethyl cellulose/corn starch/Garcinia mangostana shell extract (CMC/Cst/Mse) composite film had best mechanical properties (20.62 MPa, 4.06 % EB), lowest water vapor permeability (1.80 × 10-12 g·cm/(cm2·s·Pa)), excellent ultraviolet (UV) blocking performance, and the best antibacterial and antioxidant abilities. The pH sensitivity of composite films which had Mse obviously changed with time when the fish freshness was monitored at 25 °C. Given the good pH sensitivity of the composite films, it had significant potential for application of intelligent packaging film as a food packaging material to indicate the freshness of fish.
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Affiliation(s)
- Hao Guo
- Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, College of Chemistry and Material Science, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Zhen Yue
- Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, College of Chemistry and Material Science, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Chun Shao
- Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, College of Chemistry and Material Science, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Yingsheng Han
- Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, College of Chemistry and Material Science, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Sijia Li
- Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, College of Chemistry and Material Science, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Zhikun Miao
- Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, College of Chemistry and Material Science, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Shan Gao
- Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, College of Chemistry and Material Science, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Juan Li
- Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, College of Chemistry and Material Science, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Yueming Li
- Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, College of Chemistry and Material Science, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Lufan Mi
- Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, College of Chemistry and Material Science, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Panfang Lu
- Key Laboratory of Agricultural Film Application of Ministry of Agriculture and Rural Affairs, College of Chemistry and Material Science, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
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7
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Wu H, Wang X, Li S, Zhang Q, Chen M, Yuan X, Zhou M, Zhang Z, Chen A. Incorporation of cellulose nanocrystals to improve the physicochemical and bioactive properties of pectin-konjac glucomannan composite films containing clove essential oil. Int J Biol Macromol 2024; 260:129469. [PMID: 38242415 DOI: 10.1016/j.ijbiomac.2024.129469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Accepted: 01/11/2024] [Indexed: 01/21/2024]
Abstract
This study aimed to investigate the effectiveness of cellulose nanocrystals (CNC) isolated from cotton in augmenting pectin (PEC)/konjac glucomannan (KGM) composite films containing clove essential oil (CEO) for food packaging application. The effects of CNC dosage on film properties were examined by analyzing the rheology of film-forming solutions and the mechanical, barrier, antimicrobial, and CEO-release properties of the films. Rheological and FTIR analysis revealed the enhanced interactions among the film components after CNC incorporation due to its high aspect ratio and abundant hydroxyl groups, which can also prevent CEO droplet aggregation, contributing to form a compact microstructure as confirmed by SEM and 3D surface topography observations. Consequently, the addition of CNC reinforced the polysaccharide matrix, increasing the tensile strength of the films and improving their barrier properties to water vapor. More importantly, antibacterial, controlled release and kinetic simulation experiments proved that the addition of CNC could further slow down the release rate of CEO, prolonging the antimicrobial properties of the films. PEC/KGM/CEO composite films with 15 wt% CNC was found to have relatively best comprehensive properties, which was also most effective in delaying deterioration of grape quality during the storage of 9 days at 25 °C.
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Affiliation(s)
- Hejun Wu
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China.
| | - Xiaoxue Wang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Shasha Li
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Qiangfeng Zhang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Maoxu Chen
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Xiangyang Yuan
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Man Zhou
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Anjun Chen
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
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Zhang Y, Pu Y, Jiang H, Chen L, Shen C, Zhang W, Cao J, Jiang W. Improved sustained-release properties of ginger essential oil in a Pickering emulsion system incorporated in sodium alginate film and delayed postharvest senescence of mango fruits. Food Chem 2024; 435:137534. [PMID: 37769562 DOI: 10.1016/j.foodchem.2023.137534] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 06/18/2023] [Accepted: 09/18/2023] [Indexed: 10/03/2023]
Abstract
The insufficient water vapor barrier and mechanical capacity of sodium alginate (SA) film limited its application in fruit preservation. Herein, cellulose nanocrystals (CNCs) were used to stabilize Pickering emulsion. Then, we prepared SA composite films. Ginger essential oil (GEO) was loaded as antimicrobials and antioxidants. Finally, the application on mangos were investigated. Compared to coarse emulsion, Pickering emulsion and its film-formation-solution showed more stable system and larger droplet size. The emulsion significantly changed the properties of SA film. Specifically, CNCs improved the thermal, tensile, and barrier properties of the film and GEO enhanced the ultraviolet-visible light barrier capacity. Additionally, the SA/CNC film possessed a homogeneous micromorphology which had a sustained-release effect on GEO, thus maintaining high postharvest quality and long-term bioavailability for mangos. In conclusion, the film prepared via Pickering emulsion showed satisfactory properties which had great potential in fruit preservation.
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Affiliation(s)
- Yiqin Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yijing Pu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Haitao Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Luyao Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Chaoyu Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Wanli Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Zhang W, Ezati P, Khan A, Assadpour E, Rhim JW, Jafari SM. Encapsulation and delivery systems of cinnamon essential oil for food preservation applications. Adv Colloid Interface Sci 2023; 318:102965. [PMID: 37480830 DOI: 10.1016/j.cis.2023.102965] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 07/03/2023] [Accepted: 07/16/2023] [Indexed: 07/24/2023]
Abstract
Food safety threats and deterioration due to the invasion of microorganisms has led to economic losses and food-borne diseases in the food industry; so, development of natural food preservatives is urgently needed when considering the safety of chemically synthesized preservatives. Because of its outstanding antioxidant and antibacterial properties, cinnamon essential oil (CEO) is considered a promising natural preservative. However, CEO's low solubility and easy degradability limits its application in food products. Therefore, some encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications. This work discusses the chemical and techno-functional properties of CEO, including its key components and antioxidant/antibacterial properties, and summarizes recent developments on encapsulation and delivery systems for CEO in food preservation applications. Since CEO is currently added to most biopolymeric films/coatings (BFCs) for food preservation, most studies have shown that encapsulation systems can improve the food preservation performance of BFCs containing CEOs. It has been confirmed that various delivery systems could improve the stability and controlled-release properties of CEO, thereby enhancing its ability to extend the shelf life of foods. These encapsulation techniques include spray drying, emulsion systems, complex coacervation (nanoprecipitation), ionic gelation, liposomes, inclusion complexation (cyclodextrins, silica), and electrospinning.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Parya Ezati
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ajahar Khan
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Li R, Zhuang D, Feng H, Wang S, Zhu J. Novel “all-in-one” multifunctional gelatin-based film for beef freshness maintaining and monitoring. Food Chem 2023; 418:136003. [PMID: 36996647 DOI: 10.1016/j.foodchem.2023.136003] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 03/13/2023] [Accepted: 03/19/2023] [Indexed: 03/30/2023]
Abstract
In this study, a novel multifunctional food packaging was developed by incorporating alizarin (AL) and oregano essential oil Pickering emulsion (OEOP) into a gelatin film matrix. The incorporation of OEOP and alizarin improved the UV-vis resistance property of the film, blocking almost all UV-vis light (decreasing 71.80% to 0.06% at 400 nm). The elongation-at-break (EBA) was 4.02 times of that of gelatin film, indicating the improved mechanical properties of the films. This film showed a significant color change from yellow to purple in the pH range of 3-11 and a considerable sensitivity to ammonia vapor within 4 min, which was attributed to the deprotonation of the alizarin molecule. The film's antioxidant and dynamic antimicrobial capacity was significantly improved owing to the sustained release effect of OEOP. Furthermore, the multifunctional film effectively slowed down the beef spoilage rate and provided real-time visual monitoring of freshness through color changes. Additionally, the color change of the beef quality was linked to the RGB values of the film through a smartphone APP. Overall, this work broadens the possibilities of applications in the food packaging industry for multifunctional food packaging film with preservation and monitoring functions.
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11
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Azadi A, Rafieian F, Sami M, Rezaei A. Fabrication, characterization and antimicrobial activity of chitosan/tragacanth gum/polyvinyl alcohol composite films incorporated with cinnamon essential oil nanoemulsion. Int J Biol Macromol 2023; 245:125225. [PMID: 37285892 DOI: 10.1016/j.ijbiomac.2023.125225] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 05/29/2023] [Accepted: 06/02/2023] [Indexed: 06/09/2023]
Abstract
The aim of this investigation was to prepare and characterize active composite films made of chitosan (CS), tragacanth gum (TG), polyvinyl alcohol (PVA) and loaded with different concentrations of cinnamon essential oil (CEO) nanoemulsion (CEO, 2 and 4 % v/v). For this purpose, the amount of CS was fixed and the ratio of TG to PVA (90:10, 80:20, 70:30, and 60:40) was considered variable. The physical (thickness and opacity), mechanical, antibacterial and water-resistance properties of the composite films were evaluated. According to the microbial tests, the optimal sample was determined and evaluated with several analytical instruments. CEO loading increased the thickness and EAB of composite films, while decreasing light transmission, tensile strength, and water vapor permeability. All the films containing CEO nanoemulsion had antimicrobial properties, but this activity was higher against Gram-positive bacteria (Bacillus cereus and Staphylococcus aureus) than Gram-negative types (Escherichia coli (O157:H7) and Salmonella typhimurium). According to the results of attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), thermogravimetric analysis (TGA) and X-ray diffraction (XRD), the interaction between the components of the composite film was confirmed. It can be concluded that the CEO nanoemulsion can be incorporated in CS/TG/PVA composite films and successfully used as active and environmentally friendly packaging.
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Affiliation(s)
- Aidin Azadi
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Fatemeh Rafieian
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Masoud Sami
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
| | - Atefe Rezaei
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
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12
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Rashid A, Qayum A, Liang Q, Kang L, Raza H, Chi Z, Chi R, Ren X, Ma H. Preparation and characterization of ultrasound-assisted essential oil-loaded nanoemulsions stimulated pullulan-based bioactive film for strawberry fruit preservation. Food Chem 2023; 422:136254. [PMID: 37141752 DOI: 10.1016/j.foodchem.2023.136254] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 04/19/2023] [Accepted: 04/25/2023] [Indexed: 05/06/2023]
Abstract
Ultrasound is a high-energy approach that can help with homogenization and dispersion in cavitation. In this study, nanoemulsions of curcumin and orange essential oil were prepared with ultrasound treatment at different times. The ultrasound-treated nanoemulsions for 10 min exhibited the smallest droplet size, the best storage, and higher thermal stability. The pullulan-based film with ultrasound-assisted nanoemulsions exhibited improved water vapor permeability and moisture content and the highest tensile strength and elongation at break. The structural analysis showed that ultrasonic treatment enhanced the H-bond, resulting in a more orderly molecular arrangement and intermolecular compatibility. Furthermore, the bioactive film had the maximum oil retention time. It possessed excellent bacteriostatic properties against Escherichia coli and Staphylococcus aureus due to the smallest oil droplets and uniform distribution in the film matrix. Besides, the weight loss and deterioration of the strawberry fruit were effectively reduced, thus prolonging the shelf life.
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Affiliation(s)
- Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Husnain Raza
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, PR China
| | - Zhuzhong Chi
- Jiangsu Nanxiang Agricultural Development Technology Co., Ltd, Danyang Huangtang City, Zhenjiang, Jiangsu 212327, PR China
| | - Runhao Chi
- Jiangsu Nanxiang Agricultural Development Technology Co., Ltd, Danyang Huangtang City, Zhenjiang, Jiangsu 212327, PR China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
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13
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Ran R, Zheng T, Tang P, Xiong Y, Yang C, Gu M, Li G. Antioxidant and antimicrobial collagen films incorporating Pickering emulsions of cinnamon essential oil for pork preservation. Food Chem 2023; 420:136108. [PMID: 37060665 DOI: 10.1016/j.foodchem.2023.136108] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 03/05/2023] [Accepted: 04/02/2023] [Indexed: 04/17/2023]
Abstract
Cinnamon essential oil (CEO)-based Pickering emulsions were prepared using chitosan (CS) and soy protein isolate (SPI) colloid particles as stabilizers and genipin as cross-linker. Pickering emulsions have smaller particle sizes, higher stability, and encapsulation efficiency at a CS:SPI ratio of 1:4. The Pickering emulsion-modified collagen films showed enhanced thermal stability, UV-blocking properties, and water resistance. In addition, the antioxidant (DPPH scavenging activity, 18.35%-50.59%) and antimicrobial activities (inhibition zone, Escherichia coli, 0-1.85 cm; Staphylococcus aureus, 0-1.57 cm; Pseudomonas fluorescens, 0-1.34 cm) of the films were improved due to the sustained release of CEO, with the release kinetics following the Fickian diffusion of the Ritger-Peppas model. When the functionalized film was used for pork preservation, a four-day extension of shelf life was observed. Collectively, our findings suggest that Pickering emulsions provide great potential for the application of collagen film in pork preservation.
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Affiliation(s)
- Ruimin Ran
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Tingting Zheng
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Pingping Tang
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Yongming Xiong
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Changkai Yang
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Min Gu
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China
| | - Guoying Li
- Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China; National Engineering Research Center of Clean Technology in Leather Industry, Sichuan University, Chengdu 610065, PR China.
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14
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Effect of molecular weight and content of polyvinylpyrrolidone on cell proliferation, loading capacity and properties of electrospun green tea essential oil-incorporated polyamide-6/polyvinylpyrrolidone nanofibers. J Drug Deliv Sci Technol 2023. [DOI: 10.1016/j.jddst.2023.104310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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15
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Smart antimicrobial Pickering emulsion stabilized by pH-responsive cellulose-based nanoparticles. Int J Biol Macromol 2023; 233:123516. [PMID: 36754260 DOI: 10.1016/j.ijbiomac.2023.123516] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 01/25/2023] [Accepted: 01/29/2023] [Indexed: 02/10/2023]
Abstract
Responsive antimicrobial materials can control and slow the release of antimicrobial agents smartly by responding to the stimulation of environmental conditions. In this study, we designed the pH-responsive cellulose-based nanoparticles (TOCNC-g-PEI) with amino and carboxyl groups by grafting polyethyleneimine (PEI) to carboxylated cellulose nanocrystals. Finally, the Pickering emulsion was endowed with smart antimicrobial properties by emulsifying the oregano essential oil (OEO) with nanoparticles. The TOCNC-g-PEI25000 had uniform size, greater dispersion, and excellent antimicrobial properties. The contact angles of nanoparticles were 78.70 ± 1.13°, 55.80 ± 1.58° and 55.35 ± 1.56° at neutral conditions, pH 4.0 and 8.0, respectively. The nanoparticles were responding to pH stimulation. The developed emulsion (4:6, 1.30 wt%) had exceptionally stabilized and encapsulated 98.56 ± 1.22 % of the oil phase. The OEO released rapidly within 0-12 h and slowly at 12-36 h. The cumulative release rates quickly reached 93.60 ± 3.73 % (pH 4.0) and 83.25 ± 0.36 % (pH 8.0) and stabilized gradually. The antimicrobial rates of emulsion stimulated for 4 h reached 100 % at pH 4.0, and both of them exceeded 96.10 ± 2.49 % at pH 8.0. The response of Pickering emulsion to pH stimulating controlled release antimicrobial agents and achieved smart antimicrobial.
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16
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Zhang B, Liu Y, Peng H, Lin Y, Cai K. Effects of ginger essential oil on physicochemical and structural properties of agar‑sodium alginate bilayer film and its application to beef refrigeration. Meat Sci 2023; 198:109051. [PMID: 36638724 DOI: 10.1016/j.meatsci.2022.109051] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 11/21/2022] [Accepted: 11/22/2022] [Indexed: 11/30/2022]
Abstract
To maintain the freshness of meat products, an agar‑sodium alginate (AS) bilayer antibacterial film incorporated with ginger essential oil (GEO) was developed. The effect of GEO at different concentrations (1%, 2%, 3% and 4% v/v) on the physical properties, micro-structure and antibacterial activity closely related to AS film's application to beef refrigeration was extensively studied. In addition, the effects of AS bilayer active film on refrigeration quality and shelf life of beef were systematically evaluated. The porous structure and number of oil droplets became more obvious with the increase of GEO amount in AS film. The incorporation and increase of GEO could delay the lipid oxidation and protein decomposition of beef, reduce the total counts of the tested microorganisms (total viable bacteria, psychrotrophic bacteria, Escherichia coli, Staphylococcus aureus, yeast, and mold) in meat samples. Compared with commercial polyethylene (PE) packaging, the accumulation of basic compounds from the degradation of beef protein as well as the microbial contamination was obviously improved, which could extend the comprehensive shelf life of beef by 4-6 days. Consequently, AS bilayer films incorporated with GEO, especially GEO at 4.0% (v/v) GEO concentration can be developed to be an antibacterial active packaging material for beef refrigeration.
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Affiliation(s)
- Bin Zhang
- Department of Biology & Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, College of Science, Shantou University, Shantou, Guangdong 515063, PR China
| | - Yang Liu
- Department of Biology & Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, College of Science, Shantou University, Shantou, Guangdong 515063, PR China.
| | - Huihui Peng
- Department of Biology & Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, College of Science, Shantou University, Shantou, Guangdong 515063, PR China
| | - Yukai Lin
- Department of Biology & Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, College of Science, Shantou University, Shantou, Guangdong 515063, PR China
| | - Kun Cai
- Department of Biology & Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, College of Science, Shantou University, Shantou, Guangdong 515063, PR China
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17
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Wu H, Ma L, Li S, Wang J, Li T, Peng L, Li S, Li Q, Yuan X, Zhou M, Zhang Z, Liu Y. Sustained-release antibacterial gelatin films: Effects of diatomite/carvacrol complex on their structure, physicochemical and antibacterial properties. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101019] [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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18
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Zhou F, Yu L, Liu Y, Zeng Z, Li C, Fang Z, Hu B, Chen H, Wang C, Chen S, Wu H, Wu W, Liu Y. Effect of hydroxypropyl-β-cyclodextrin and lecithin co-stabilized nanoemulsions on the konjac glucomannan/pullulan film. Int J Biol Macromol 2023; 235:123802. [PMID: 36842744 DOI: 10.1016/j.ijbiomac.2023.123802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 02/02/2023] [Accepted: 02/18/2023] [Indexed: 02/26/2023]
Abstract
In this study, the various ratio of hydroxypropyl-β-cyclodextrin (HPCD) to lecithin (LEC) was 0:1, 0.5:1, 1:1, 1.5:1 and 2:1 (w/w) co-stabilized cinnamon essential oil (CEO) nanoemulsions were prepared. These nanoemulsions were successfully incorporated in the konjac glucomannan/pullulan polysaccharides-based film matrix. The composition of nanoemulsions and the effect of various nanoemulsions on rheological, mechanical, Water vapor permeability, optical, color, morphology properties, and CEO retention rate of the composite films were characterized. The results demonstrated that HPCD and LEC nanoemulsions had small particle size under 120 nm and high stability during 21 days storage, the incorporation of nanoemulsions reduced the viscosity of film-solution, transmittance, Water vapor permeability and mechanical properties of films, but an appropriate HPCD content 1:1 w/w of nanoemulsions could restored the mechanical properties of the films. Otherwise, 1:1 w/w of nanoemulsion film also exhibited a more compact and uniform structure, Furthermore, 2:1 w/w of nanoemulsion films with high retention rate of CEO, and the antioxidant and better antibacterial activities against E. coli and S. aureus. The nanoemulsion films utilized in this study also prolonged the shelf life of Agaricus bisporus mushrooms and cherries while maintaining their commercial value.
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Affiliation(s)
- Feng Zhou
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Linman Yu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Yang Liu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Zhen Zeng
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China.
| | - Cheng Li
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Zhengfeng Fang
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Bin Hu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Hong Chen
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Caixia Wang
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Saiyan Chen
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China
| | - Hejun Wu
- College of Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yuntao Liu
- College of Food Science Sichuan, Agricultural University, Yaan 625014, China.
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19
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Physico-chemical and structural characterization of cellulose nanocrystals obtained by two drying methods: Freeze-drying and spray-drying. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108571] [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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20
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Rizal S, Abdul Khalil HPS, Abd Hamid S, Yahya EB, Ikramullah I, Kurniawan R, Hazwan CM. Cinnamon-Nanoparticle-Loaded Macroalgal Nanocomposite Film for Antibacterial Food Packaging Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:560. [PMID: 36770521 PMCID: PMC9921565 DOI: 10.3390/nano13030560] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/27/2023] [Accepted: 01/27/2023] [Indexed: 06/18/2023]
Abstract
In addition to environmental concerns, the presence of microorganisms in plastic food packaging can be hazardous to human health. In this work, cinnamon nanoparticles incorporated with red seaweed (Kappaphycus alvarezii) biopolymer films were fabricated using a solvent casting method. Cinnamon was used as a filler to enhance the properties of the films at different concentrations (1, 3, 5, and 7% w/w) by incorporating it into the matrix network. The physico-chemical, thermal, mechanical, and antimicrobial properties of the cinnamon biopolymer films were obtained using dynamic light scattering (DLS), scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier transmission infrared spectroscopy (FT-IR), water contact angle (WCA) measurement, thermogravimetric analysis (TGA), mechanical testing, and antimicrobial testing, respectively. The results showed that the addition of cinnamon nanoparticles to the film improved the morphological, mechanical, thermal, wettability, and antibacterial properties of the nanocomposite films. The cinnamon particles were successfully reduced to nano-sized particles with an average diameter between 1 nm and 100 nm. The hydrophobicity of the film increased as the concentration of cinnamon nanoparticles incorporated into the seaweed matrix increased. The tensile and thermal properties of the cinnamon seaweed biopolymer film were significantly improved with the presence of cinnamon nanoparticles. The biopolymer films exhibited good inhibitory activity at 7% cinnamon nanoparticles against Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Salmonella bacteria with inhibition zone diameters of 11.39, 10.27, and 12.46 mm, indicating the effective antimicrobial activity of the biopolymer film. The functional properties of the fabricated biopolymer film were enhanced with the addition of cinnamon nanoparticles.
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Affiliation(s)
- Samsul Rizal
- Mechanical Engineering Department, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
| | - H. P. S. Abdul Khalil
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
- Green Biopolymer, Coatings and Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
| | - Shazlina Abd Hamid
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
| | - Esam Bashir Yahya
- Green Biopolymer, Coatings and Packaging Cluster, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
- Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
| | - Ikramullah Ikramullah
- Mechanical Engineering Department, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
| | - Rudi Kurniawan
- Mechanical Engineering Department, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
| | - Che Mohamad Hazwan
- Bioresource Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia
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Tang Y, Gao C, Tang X. In situ rapid conjugation of chitosan-gum Arabic coacervated complex with cinnamaldehyde in cinnamon essential oil to stabilize high internal phase Pickering emulsion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs. Int J Food Microbiol 2023; 384:109963. [DOI: 10.1016/j.ijfoodmicro.2022.109963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 09/21/2022] [Accepted: 10/03/2022] [Indexed: 11/05/2022]
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23
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Cakmak H, Dekker M. Optimization of Cellulosic Fiber Extraction from Parsley Stalks and Utilization as Filler in Composite Biobased Films. Foods 2022; 11:foods11233932. [PMID: 36496740 PMCID: PMC9736536 DOI: 10.3390/foods11233932] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 11/29/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022] Open
Abstract
Food waste is an abundant source of cellulose which can be extracted via mild alkali treatment. The extraction conditions of cellulose fibers can be optimized for reduced chemical and energy use and optimal functionality. This study focused on the optimization of alkali extraction of lignocellulosic fiber from parsley stalks by building an experimental design with the response surface method with alkali concentration (2, 6, and 10%, w/v), fiber:alkali ratio (0.02, 0.035, and 0.05; w/v) and extraction temperature (40, 70, and 100 °C) as independent variables, in order to evaluate the effects of extraction conditions on fiber yield and composition of parsley stalks extract (PSE). Following the optimization, PSE and untreated fibers (PF) were incorporated as filler into gum Arabic-sodium alginate-based films, and film properties such as water vapor permeability, optical and thermal properties, Fourier transform infrared spectra and surface morphology of the films were analyzed for evaluating the compatibility of these fillers with the composite film matrix. The optimal extraction conditions were determined as 2% alkali, sample:alkali ratio of 0.0276 and extraction temperature of 40 °C. PSE extracted at optimal conditions was added to the composite films, and water vapor permeability and optical properties were improved by up to 10% PSE compared to films with PF.
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Affiliation(s)
- Hulya Cakmak
- Department of Food Engineering, Hitit University, 19030 Corum, Turkey
- Correspondence:
| | - Matthijs Dekker
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, 9 6708WG Wageningen, The Netherlands
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24
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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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25
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Wang LS, Gopalakrishnan S, Gupta A, Banerjee R, Lee YW, Rotello VM. Porous Polymerized High Internal Phase Emulsions Prepared Using Proteins and Essential Oils for Antimicrobial Applications. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:11675-11682. [PMID: 36098991 DOI: 10.1021/acs.langmuir.2c01565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
High internal phase emulsions (HIPEs) provide a versatile platform for encapsulating large volumes of therapeutics that are immiscible in water. A stable scaffold is obtained by polymerizing the external phase, resulting in polyHIPEs. However, fabrication of polyHIPEs usually requires using a considerable quantity of surfactants along with nonbiocompatible components, which hinders their biological applications, e.g., drug-eluting devices. We describe here a straightforward method for generating porous biomaterials by using proteins as both the emulsifier and the building blocks for the fabrication of polyHIPEs. We demonstrate the versatility of this method by using different essential oils as the internal phase. After the gelation of protein building blocks is triggered by the addition of reducing agents, a stable protein hydrogel containing essential oils can be formed. These oils can be either extracted to obtain protein-based porous scaffolds or slowly released for antimicrobial applications.
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Affiliation(s)
- Li-Sheng Wang
- Department of Chemistry, University of Massachusetts-Amherst, 710 North Pleasant Street, Amherst, Massachusetts 01003, United States
| | - Sanjana Gopalakrishnan
- Department of Chemistry, University of Massachusetts-Amherst, 710 North Pleasant Street, Amherst, Massachusetts 01003, United States
| | - Aarohi Gupta
- Department of Chemistry, University of Massachusetts-Amherst, 710 North Pleasant Street, Amherst, Massachusetts 01003, United States
| | - Ruptanu Banerjee
- Department of Chemistry, University of Massachusetts-Amherst, 710 North Pleasant Street, Amherst, Massachusetts 01003, United States
| | - Yi-Wei Lee
- Department of Chemistry, University of Massachusetts-Amherst, 710 North Pleasant Street, Amherst, Massachusetts 01003, United States
| | - Vincent M Rotello
- Department of Chemistry, University of Massachusetts-Amherst, 710 North Pleasant Street, Amherst, Massachusetts 01003, United States
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26
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Zheng H, Wang J, You F, Zhou M, Shi S. Fabrication, Characterization, and Antimicrobial Activity of Carvacrol-Loaded Zein Nanoparticles Using the pH-Driven Method. Int J Mol Sci 2022; 23:ijms23169227. [PMID: 36012491 PMCID: PMC9409059 DOI: 10.3390/ijms23169227] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/11/2022] [Accepted: 08/15/2022] [Indexed: 11/16/2022] Open
Abstract
To reduce the application of synthetic additives in the field of food preservation, this study utilized carvacrol as an antibacterial agent, and zein and sodium caseinate as carriers, to prepare composite nanoparticles loaded with carvacrol by the pH-driven method. The composite nanoparticles of zein/sodium caseinate had an excellent encapsulation efficiency (77.96~82.19%) for carvacrol, and it had remarkable redispersibility. The results of Fourier transform infrared spectroscopy showed that the formation of the composite nanoparticles mainly depended on the hydrogen bond and the hydrophobic zone force, and thermal gravimetric analysis showed that carvacrol was loaded successfully into nanoparticles, and loading efficiency reached 24.9%. Scanning electron microscopy showed that the composite nanoparticles were spherical, with a particle size range of 50~200 nm, and through the free radical scavenging method and the plate counting method to confirm the particle has stronger antioxidant and antibacterial properties, and with the composite nanoparticles with poly (vinyl alcohol) film applied to the preservation of banana together, it was found that PVA film containing 5 wt% CA-loaded composite NPs can significantly extend the storage period of banana. Therefore, when the composite nanoparticles were applied to food packaging, they could effectively inhibit food spoilage and lengthen the shelf life of food, which displays potential application prospects in the food industry.
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27
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Zhang N, Han J, Chen F, Gao C, Tang X. Chitosan/gum arabic complexes to stabilize Pickering emulsions: Relationship between the preparation, structure and oil-water interfacial activity. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107532] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Preparation and Characterization of Carvacrol-Loaded Caseinate/Zein-Composite Nanoparticles Using the Anti-Solvent Precipitation Method. NANOMATERIALS 2022; 12:nano12132189. [PMID: 35808025 PMCID: PMC9268631 DOI: 10.3390/nano12132189] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 06/13/2022] [Accepted: 06/23/2022] [Indexed: 12/12/2022]
Abstract
Extending shelf life and maintaining the high quality of food are arduous challenges. In this study, the self-assembly properties of zein were used to load carvacrol essential oil, and then sodium caseinate was selected as a stabilizer to fabricate carvacrol-loaded composite nanoparticles. The results showed that the composite nanoparticles had a high encapsulation efficiency for carvacrol (71.52–80.09%). Scanning electron microscopy (SEM) indicated that the carvacrol-loaded composite nanoparticles were spherical and uniformly distributed, with particle sizes ranging from 80 to 220 nm. First and foremost, the carvacrol-loaded nanoparticles exhibited excellent water-redispersibility, storage-stability, and antioxidant properties, as well as antibacterial properties against Staphylococcus aureus and Escherichia coli. Benefiting from the antimicrobial and antioxidative abilities, the films with carvacrol-loaded composite nanoparticles effectively inhibited food spoilage and prolonged the shelf-life of cherry tomatoes and bananas. Therefore, carvacrol-loaded composite nanoparticles may have potential application prospects in the food industry.
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Shavisi N, Shahbazi Y. Chitosan-gum Arabic nanofiber mats encapsulated with pH-sensitive Rosa damascena anthocyanins for freshness monitoring of chicken fillets. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100827] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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30
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(E)-2-Hexenal-based coating induced acquired resistance in apple and its antifungal effects against Penicillium expansum. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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31
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Zhou L, Fu J, Bian L, Chang T, Zhang C. Preparation of a novel curdlan/bacterial cellulose/cinnamon essential oil blending film for food packaging application. Int J Biol Macromol 2022; 212:211-219. [PMID: 35609836 DOI: 10.1016/j.ijbiomac.2022.05.137] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 05/11/2022] [Accepted: 05/19/2022] [Indexed: 11/05/2022]
Abstract
With the increasing attention to food preservation and environmental safety, there is great pressing demand to explore novel edible and environment-friendly food packaging films. In the present study, a new kind natural curdlan (CD) film was developed with the addition of bacterial cellulose (BC) and cinnamon essential oil (CEO) at 2% and 10% (w/w) amounts, with regard to improve mechanical properties and investigate potential food applications. Our results showed that the tensile strength, the crystallinity and the thermal stability of the CD/BC blending film were improved, while the water vapor permeability, moisture content and the lightness were reduced. Moreover, the CEO addition to the CD/BC film further increased the barrier properties and also mechanical properties. The results of FTIR and XRD were applied for analyzing the potential interactions of the film matrix. Finally, addition of CEO endowed the blending films with good antibacterial activity and antioxidant capacity, which could effectively inhibit the bacterial growth and the lipid oxidation of chilled chicken during the preservative period. Thus, this work demonstrates that the novel CD/BC/CEO blending film with improved mechanical and barrier properties can be of great potential for developing food packaging material for promising applications.
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Affiliation(s)
- Libang Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jingchao Fu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Luyao Bian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Tingting Chang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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32
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Li Z, Jiang X, Huang H, Liu A, Liu H, Abid N, Ming L. Chitosan/zein films incorporated with essential oil nanoparticles and nanoemulsions: Similarities and differences. Int J Biol Macromol 2022; 208:983-994. [PMID: 35381279 DOI: 10.1016/j.ijbiomac.2022.03.200] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 03/27/2022] [Accepted: 03/29/2022] [Indexed: 01/14/2023]
Abstract
The purpose of this study was to prepare chitosan/zein (CS/Zein) edible films reinforced with Mosla chinensis essential oils (EOs) nanoemulsions (NEs) and nanoparticles (NPs) in order to compare their properties. NEs and NPs containing EOs could be used to fabricate films with functional properties, and the films were prepared using a casting method. The influence of EO concentration and mixing methods on the physical, mechanical, and functional properties of the films was investigated. The results indicated that the films formulated with EO NEs generated favorable fundamental and functional characteristics with excellent mechanical properties, moisture barrier capacity, and significant antioxidant and antibacterial activity. In addition, the use of NEs-based films improved the release of bioactive compounds, and the mechanism of EO release was found to follow a first order model. In summary, EO NEs were more effective in preserving the fundamental and functional properties of CS/Zein nanocomposite edible films than NP-based films. These differences may reflect different forms and methods of dispersing EOs in NEs and NPs. This study demonstrated that NEs reinforced films could be used to enhance the effectiveness of EOs in food products and develop new strategies for their delivery and application.
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Affiliation(s)
- Zhe Li
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Research Center for Differentiation and Development of TCM Basic Theory, Jiangxi University of Chinese Medicine, Jiangxi Nanchang 330004, China
| | - Xiaoxia Jiang
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Research Center for Differentiation and Development of TCM Basic Theory, Jiangxi University of Chinese Medicine, Jiangxi Nanchang 330004, China
| | - Hao Huang
- National Engineering Research Center for Modernization of Traditional Chinese Medicine-Hakka Medical Resources Branch, College of Pharmacy, Gannan Medical University, Jiangxi Ganzhou 341000, China
| | - Ao Liu
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Research Center for Differentiation and Development of TCM Basic Theory, Jiangxi University of Chinese Medicine, Jiangxi Nanchang 330004, China
| | - Hongning Liu
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Research Center for Differentiation and Development of TCM Basic Theory, Jiangxi University of Chinese Medicine, Jiangxi Nanchang 330004, China
| | - Naeem Abid
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Research Center for Differentiation and Development of TCM Basic Theory, Jiangxi University of Chinese Medicine, Jiangxi Nanchang 330004, China
| | - Liangshan Ming
- Institute for Advanced Study, Key Laboratory of Modern Preparation of TCM, Ministry of Education, Research Center for Differentiation and Development of TCM Basic Theory, Jiangxi University of Chinese Medicine, Jiangxi Nanchang 330004, China; National Engineering Research Center for Modernization of Traditional Chinese Medicine-Hakka Medical Resources Branch, College of Pharmacy, Gannan Medical University, Jiangxi Ganzhou 341000, China.
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33
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Improved functionality of cinnamon oil emulsion-based gelatin films as potential edible packaging film for wax apple. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101638] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Freitas PA, González-Martínez C, Chiralt A. Applying ultrasound-assisted processing to obtain cellulose fibres from rice straw to be used as reinforcing agents. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102932] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Chakraborty P, Nath D, Hoque M, Sarkar P, Hati S, Mishra BK. Biopolymer‐based antimicrobial coatings for aquatic food products: A Review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16465] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Priyanka Chakraborty
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus India
| | - Debarshi Nath
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - Monjurul Hoque
- Teagasc Ashtown Food Research Centre Teagasc Ashtown Dublin 15 Ireland
- School of Food and Nutritional Sciences University College Cork T12 R229 Cork Ireland
| | - Preetam Sarkar
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - Subrota Hati
- Department of Dairy Microbiology SMC College of Dairy Science Anand Agricultural University India
| | - Birendra Kumar Mishra
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus India
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36
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Yang Z, Zhai X, Zhang C, Shi J, Huang X, Li Z, Zou X, Gong Y, Holmes M, Povey M, Xiao J. Agar/TiO2/radish anthocyanin/neem essential oil bionanocomposite bilayer films with improved bioactive capability and electrochemical writing property for banana preservation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107187] [Citation(s) in RCA: 37] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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37
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LIAN H, SHI J, ZHANG X, PENG Y, MENG W, PEI L. Effects of different kinds of polysaccharides on the properties and inhibition of Monilinia fructicola of the thyme essential oil-chitosan based composite films. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.57420] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Huan LIAN
- Shandong Agricultural University, China; All China Federation of Supply and Marketing Co-operatives, China
| | | | | | - Yong PENG
- Shandong Agricultural University, China
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38
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Zhu B, Liu Y, Qin Y, Chen H, Zhou L. Release of clove essential oil loaded by mesoporous nano‐silica in polylactic acid‐based food packaging on postharvest preservation of white button mushroom. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15440] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Bifen Zhu
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming 650550 China
| | - Yudi Liu
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming 650550 China
| | - Yuyue Qin
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming 650550 China
| | - Haiyan Chen
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming 650550 China
| | - Linyan Zhou
- Faculty of Food Science and Engineering Kunming University of Science and Technology Kunming 650550 China
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39
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Zaitoon A, Luo X, Lim LT. Triggered and controlled release of active gaseous/volatile compounds for active packaging applications of agri-food products: A review. Compr Rev Food Sci Food Saf 2021; 21:541-579. [PMID: 34913248 DOI: 10.1111/1541-4337.12874] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 10/15/2021] [Accepted: 10/27/2021] [Indexed: 12/22/2022]
Abstract
Gaseous and volatile active compounds are versatile to enhance safety and preserve quality of agri-food products during storage and distribution. However, the use of these compounds is limited by their high vapor pressure and/or chemical instability, especially in active packaging (AP) applications. Various approaches for stabilizing and controlling the release of active gaseous/volatile compounds have been developed, including encapsulation (e.g., into supramolecular matrices, polymer-based films, electrospun nonwovens) and triggered release systems involving precursor technology, thereby allowing their safe and effective use in AP applications. In this review, encapsulation technologies of gases (e.g., CO2 , ClO2 , SO2 , ethylene, 1-methylcyclopropene) and volatiles (e.g., ethanol, ethyl formate, essential oils and their constituents) into different solid matrices, polymeric films, and electrospun nonwovens are reviewed, especially with regard to encapsulation mechanisms and controlled release properties. Recent developments on utilizing precursor compounds of bioactive gases/volatiles to enhance their storage stability and better control their release profiles are discussed. The potential applications of these controlled release systems in AP of agri-food products are presented as well.
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Affiliation(s)
- Amr Zaitoon
- Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.,Department of Agricultural and Biosystems Engineering, Alexandria University, Alexandria, 21545, Egypt
| | - Xiaoyu Luo
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, 519087, China
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
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40
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Synergistic Effect of Methyl Cellulose and Carvacrol Coating on Physicochemical and Microbial Attributes of Mango (Mangifera indica) Fruit in Postharvest Storage. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.4.50] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Decay on mango (Mangifera indica) fruit mostly derived from a fungal disease which was caused by anthracnose invasion and infestation. The falling quality of mango fruit during postharvest preservation was commonly associated with weight loss, softening, vitamin C degradation and decay. This research evaluated the synergistic effect of methyl cellulose (MC) and carvacrol (Car) in the preparation of the edible coating on the physicochemical and microbial characteristics of mango fruit during 28 days of storage at 18°C. Five groups of coating treatments were prepared as follows: A (4% MC), B (4% MC + 0.5% Car), C (4% MC + 0.75% Car), D (4% MC + 1.0% Car), E (4% MC + 1.25% Car). These coating solutions were set 40°C for mango dipping. Mango fruits were individually dipped in the respected MC-Car solutions for 15 s and left out to air-condition for 30 min to create the coating film. These mango fruits were then kept at 18°C for 28 days. In 7 day-interval, experimental fruits were sampled to estimate weight loss, firmness, ascorbic acid content, decay index. Mango fruit pre-coated by 4% MC + 1.0% Car showed the least weight loss (1.61±0.03 %) and decay index (2.19±0.03 mark) while the highest retention of firmness (47.13±0.23 N) and ascorbic acid (25.60±0.13 mg/100 g) at the end of 28 days of storage. Results showed that incorporation of 1.0% carvacrol into 4% methyl cellulose-based edible coating would extend the shelf-life of mango fruit for 28 days of preservation. The edible coating would be a promising and green alternative with minimal environmental pollution.
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41
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Nanoemulsion of cinnamon essential oil Co-emulsified with hydroxypropyl-β-cyclodextrin and Tween-80: Antibacterial activity, stability and slow release performance. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101232] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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42
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Zhang B, Liu Y, Wang H, Liu W, Cheong KL, Teng B. Characterization of seaweed polysaccharide-based bilayer films containing essential oils with antibacterial activity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111961] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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43
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Xu T, Jiang C, Zhou Q, Gu Z, Cheng L, Tong Y, Hong Y. Complexation behavior of octenyl succinic anhydride starch with chitosan. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106848] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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44
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Xu T, Jiang C, Zhou Q, Gu Z, Cheng L, Tong Y, Hong Y. Preparation and characterization of octenyl succinic anhydride modified waxy maize starch hydrolyzate/chitosan complexes with enhanced interfacial properties. Carbohydr Polym 2021; 267:118228. [PMID: 34119181 DOI: 10.1016/j.carbpol.2021.118228] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 04/25/2021] [Accepted: 05/17/2021] [Indexed: 11/30/2022]
Abstract
The preparation and characterization of colloidal complexes based on octenyl succinic anhydride starch hydrolyzate (OSAS) and chitosan (CS) were conducted. Results showed that OSA-S/CS ratio (r) and pH significantly affected complex turbidities and yields. The highest turbidity and yield were obtained at r = 6:1 when pH was fixed, and at pH 6.5 when r was fixed. All complexes remained liquid-like except that formed at pH 6.5, which exhibited a gel structure due to the strongest complexation. OSA-S/CS complexes had intertwined core-shell microstructure and exhibited electrostatic interactions between COO- and NH3+ groups of OSA-S and CS, respectively. The complexes prepared at r = 6:1 and pH 6.0 exhibited the most suitable wettability (θow = 91.97°) and interfacial adsorption dynamics. The compact lamellar network and intact cores of these complexes were also shown. This work provides profound and comprehensive information about the formation and physicochemical properties of OSA-S/CS complexes.
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Affiliation(s)
- Tian Xu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Chengchen Jiang
- School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Qiwei Zhou
- School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Yi Tong
- National Engineering Research Center for Corn Deep Processing, Jilin COFCO Bio-Chemical Co. Ltd, Changchun 130033, PR China.
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, 1800 LiHu Avenue, Wuxi 214122, Jiangsu Province, PR China.
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45
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Lu J, Li T, Ma L, Li S, Jiang W, Qin W, Li S, Li Q, Zhang Z, Wu H. Optimization of heat-sealing properties for antimicrobial soybean protein isolate film incorporating diatomite/thymol complex and its application on blueberry packaging. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100690] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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46
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Dammak I, Luciano CG, Pérez-Córdoba LJ, Monteiro ML, Conte-Junior CA, Sobral PJDA. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review. RSC Adv 2021; 11:28148-28168. [PMID: 35480739 PMCID: PMC9038010 DOI: 10.1039/d1ra04888k] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Accepted: 08/05/2021] [Indexed: 11/21/2022] Open
Abstract
The attention towards active films has increased due to consumer demand for high-quality foods without chemical additives. Active biopolymer-based films have shown great potential for active films by impacting food safety, acting as the carriers of various natural antioxidant and antimicrobial compounds, and decreasing environmental pollution from petrol-derived packaging materials. However, there is a wide range of challenges concerning the different characteristics of biopolymers and plasticizers, often hygroscopic/hydrophilic, compared to numerous lipophilic bioactive compounds. Therefore, recent studies have focused on applying oil-in-water emulsion-based systems to enhance the lipophilic bioactive compounds' dispersibility into the film matrix, improving their performance. It is worth emphasizing that resulting complex systems give rise to new challenges such as (i) dispersion technology of the bioactive compounds with minimum adverse effects on its bioactivities, (ii) interactions between different components of the active films, giving rise to new physicochemical properties, and (iii) the change of the diffusion properties of bioactive compounds into the active films, resulting in different release properties. These challenges are profound and critically discussed in this review, as well as the encapsulation techniques employed in preparing emulsions loaded with lipophilic bioactive compounds for the active film development. An outlook of future directions in the research, development, and application of these active films are given.
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Affiliation(s)
- Ilyes Dammak
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Avenida Athos da Silveira Ramos, no. 149, Bloco A, 5° andar, sala 534 e 545 Rio de Janeiro, RJ 21941-909 Brazil +55-21-3938-7825
- Department of Food Engineering, FZEA, University of São Paulo (USP) Pirassununga SP Brazil
| | - Carla Giovana Luciano
- Department of Food Engineering, FZEA, University of São Paulo (USP) Pirassununga SP Brazil
| | | | - Maria Lúcia Monteiro
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Avenida Athos da Silveira Ramos, no. 149, Bloco A, 5° andar, sala 534 e 545 Rio de Janeiro, RJ 21941-909 Brazil +55-21-3938-7825
| | - Carlos Adam Conte-Junior
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Avenida Athos da Silveira Ramos, no. 149, Bloco A, 5° andar, sala 534 e 545 Rio de Janeiro, RJ 21941-909 Brazil +55-21-3938-7825
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, FZEA, University of São Paulo (USP) Pirassununga SP Brazil
- Food Research Center (FoRC), University of São Paulo (USP) São Paulo (SP) Brazil
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47
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Xu Y, Hou K, Gao C, Feng X, Cheng W, Wu D, Meng L, Yang Y, Shen X, Zhang Y, Tang X. Characterization of chitosan film with cinnamon essential oil emulsion co-stabilized by ethyl-N α-lauroyl-l-arginate hydrochloride and hydroxypropyl-β-cyclodextrin. Int J Biol Macromol 2021; 188:24-31. [PMID: 34364935 DOI: 10.1016/j.ijbiomac.2021.08.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/26/2021] [Accepted: 08/01/2021] [Indexed: 10/20/2022]
Abstract
To improve the antimicrobial properties of chitosan films, cinnamon essential oil (CEO) nanoemulsion (1% and 3% v/v CEO) stabilized by ethyl-Nα-lauroyl-l-arginate hydrochloride (LAE) alone or co-stabilized by LAE and hydroxypropyl-β-cyclodextrin (HPCD) were incorporated into chitosan matrix. The micromorphology, physical and antimicrobial properties of the composite films were compared. The dense structure of the CEO nanoemulsion co-stabilized by LAE and HPCD reduced the water vapor permeability and water content. The incorporation of the CEO nanoemulsion co-stabilized by LAE and HPCD, reduced the adverse effects of CEO on the mechanical properties and microstructure of the film, and even slightly increased the tensile strength. In addition, the antimicrobial properties of chitosan films were enhanced due to the encapsulation and emulsification effect of HPCD and LAE on CEO. This work indicated that the prepared chitosan based edible films had the potential to be used in the field of food packaging to improve food safety.
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Affiliation(s)
- Yaoyao Xu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Kehong Hou
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiao Feng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Weiwei Cheng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Di Wu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Linghan Meng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yuling Yang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xinchun Shen
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yan Zhang
- Hebei Key Laboratory of Food Safety, Hebei Food Inspection and Research Institute, Shijiazhuang 050091, China
| | - Xiaozhi Tang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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Zhou Y, Wu X, Chen J, He J. Effects of cinnamon essential oil on the physical, mechanical, structural and thermal properties of cassava starch-based edible films. Int J Biol Macromol 2021; 184:574-583. [PMID: 34146564 DOI: 10.1016/j.ijbiomac.2021.06.067] [Citation(s) in RCA: 84] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 06/08/2021] [Accepted: 06/09/2021] [Indexed: 01/24/2023]
Abstract
The edible films were mainly made from oxidized hydroxypropyl cassava starch incorporated with cinnamon essential oil (CEO). The effects of CEO amount on the physical and mechanical properties of films were studied, and the structures of films with and without CEO were characterized. The results showed that the elongation at break, water resistance, water vapor transmission coefficient, as well as oxygen and ultraviolet barrier properties of the films (p < 0.05) significantly increased with addition of CEO, while the tensile strength of the films decreased. The field emission scanning electron microscopic (FE-SEM) images and infrared (IR) spectra showed that the CEO had good compatibility with other components and could be evenly dispersed in the film, which was conducive to the stable release of the active components. X-ray diffraction (XRD) patterns showed that the addition of CEO increased the crystallinity of the film, indicating that the compatibility and structural stability of the crystal structure of the film were improved. The thermogravimetric analysis results showed that CEO was beneficial to improve the thermal stability of the films. This study provided a potential to develop edible films from modified cassava starch with CEO.
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Affiliation(s)
- Yue Zhou
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Xuehui Wu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Jiahui Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Junhua He
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
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Zhang X, Liu D, Jin TZ, Chen W, He Q, Zou Z, Zhao H, Ye X, Guo M. Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106570] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Cai J, Xiao J, Chen X, Xu L, Cao Y. Spatial distribution of lipids modulated by phase separation in emulsified films and the effects on structure-function relationships. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102590] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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