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Dai M, Cheng A, Lim LT, Xiao Q. Properties and application of antioxidant and antibacterial composite films based on methylcellulose and spine grape pomace fabricated by thermos-compression molding. Food Chem 2024; 453:139683. [PMID: 38788649 DOI: 10.1016/j.foodchem.2024.139683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 04/15/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024]
Abstract
Methylcellulose (MC)/grape pomace (GP) films, plasticized with either glycerol (GLY) or cinnamon essential oil (CEO), were prepared by thermo-compression molding and characterized. Compared to the GLY-plasticized MC50/GP50 films, a considerable increase in TS and YM values of CEO-plasticized films was observed, rising from 9.66 to 30.05 MPa, 762 to 1631 MPa, respectively. Moreover, the water vapor barrier, surface hydrophobic properties, and antioxidant/antibacterial activities of CEO-plasticized films remarkedly improved with increasing CEO content from 5 to 15% w/w. From scanning electron microscopy, phase separation between GP and the MC/GLY mixture were evident for GLY-plasticized MC/GP films. On the other hand, the CEO-plasticized films showed compact morphologies, attributable to the formation of hydrogen bonding and π-π stacking interaction. Preliminary shelf-life study on showed that fresh chicken wrapped with the CEO-plasticized MC/GP films exhibited lower TVB-N, TBARS, and TVC values than the unwrapped control samples, during 7 d storage at 4 °C.
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Affiliation(s)
- Miaoqi Dai
- School of Food Science and Technology, Hunan Agricultural University, 410128, Hunan, China
| | - Anwei Cheng
- School of Food Science and Technology, Hunan Agricultural University, 410128, Hunan, China
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, N1G 2W1, Ontario, Canada
| | - Qian Xiao
- School of Food Science and Technology, Hunan Agricultural University, 410128, Hunan, China.
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2
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Khan S, Li M, Cheng M, Shu Y, Liang T, Shah H, Zhu H, Khan S, Zhang Z. Fabrication and characterization of Karaya gum-based films reinforced with bacterial nanocellulose stabilized valerian root extract Pickering emulsion for lamb meat preservation. Int J Biol Macromol 2024; 276:133875. [PMID: 39019366 DOI: 10.1016/j.ijbiomac.2024.133875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 07/10/2024] [Accepted: 07/12/2024] [Indexed: 07/19/2024]
Abstract
A novel biodegradable film was fabricated by incorporating bacterial nanocellulose stabilized valerian root extract (VRE) Pickering emulsion into karaya gum with better antioxidant and antibacterial properties for lamb meat preservation. The valerian root extract Pickering emulsion (VPE) exhibited 98 ± 1.84 % encapsulating efficiency and excellent physical stability with an average particle size of 274.6 nm. The incorporation of VPE-5 into the film matrix increased its elongation at break (EAB), and improved water resistance and barrier properties against oxygen, water vapor, and UV light. Moreover, the antioxidant and anti-bacterial properties against S.aerous and E. coli were also improved based on VPE-5 concentration. The SEM images showed a uniform distribution of VPE-5 while FTIR and XRD revealed its compatibility with karaya gum, which improved its thermal stability. The active films showed a significant preservative effect by reducing the pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable count (TVC) value of lamb meat and maintained its texture and color during the storage period of 9 days at 4 °C. These results demonstrated the inclusion of VPE-5 into Karaya gum was a promising technique and offers a great potential application as a bioactive material in food packaging.
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Affiliation(s)
- Sohail Khan
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Mengli Li
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Ming Cheng
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China; Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan, Hebei 545000, PR China
| | - Tieqiang Liang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Haroon Shah
- Advanced innovation Center for Food Nutrition and human Health, Beijing Technology and Business University (BTBU), Beijing 100048, PR China
| | - Hanyu Zhu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China
| | - Salman Khan
- Lab of brewing microbiology and applied enzymology, the Key Laboratory of Industrial Biotechnology of Ministry of Education, College of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding, Hebei 071000, PR China.
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3
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Zhou S, Peng H, Zhao A, Yang X, Lin D. Konjac glucomannan-based highly antibacterial active films loaded with thyme essential oil through bacterial cellulose nanofibers/Ag nanoparticles stabilized Pickering emulsions. Int J Biol Macromol 2024; 269:131875. [PMID: 38677701 DOI: 10.1016/j.ijbiomac.2024.131875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 04/15/2024] [Accepted: 04/24/2024] [Indexed: 04/29/2024]
Abstract
The aim of this study was to develop novel konjac glucomannan (KGM)-based highly antibacterial active films, where five types of films were prepared and compared. The microstructure results showed that KGM-based films loaded with thyme essential oil (TEO) through bacterial cellulose nanofibers/Ag nanoparticles (BCNs/Ag nanoparticles) stabilized Pickering emulsions (Type V films) displayed the smoothest surface and the most evenly dispersed TEO droplets as compared with the other four types of films. Moreover, Type V films showed the highest contact angle value (86.28°), the best thermal stability and mechanical properties. Furthermore, Type V films presented the highest total phenol content (13.23 mg gallic acid equivalent/g film) and the best antioxidant activity (33.96 %) as well as the best sustained-release property, thus showing the best antibacterial activity, which was probably due to that BCNs/Ag nanoparticles and TEO displayed a synergistic effect to some extent. Consequently, Type V film-forming solutions were used as coatings for tangerines. The results showed that the tangerines treated with Type V coatings displayed excellent fresh-keeping properties. Therefore, the coatings, KGM-based film-forming solutions loaded with TEO through BCNs/Ag nanoparticles stabilized Pickering emulsions, have great potential for the preservation of fruits and vegetables.
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Affiliation(s)
- Siyu Zhou
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Haonan Peng
- Key Laboratory of Applied Surface and Colloid Chemistry (Ministry of Education), School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
| | - Aiqing Zhao
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Dehui Lin
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
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4
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Shin JH, Han JA. Influence of Casting Variables on Release Kinetics of Orally Disintegrating Film. Foods 2024; 13:1418. [PMID: 38731789 PMCID: PMC11083982 DOI: 10.3390/foods13091418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 04/28/2024] [Accepted: 05/02/2024] [Indexed: 05/13/2024] Open
Abstract
As a new form for supplying vitamin C, orally disintegrating films (ODFs) were developed C based on hyaluronic acid (HA) under varying casting conditions and the properties were analyzed. The films with different thicknesses (2, 3, and 8 mm, for CT2, CT4, and CT8, respectively) were produced by adjustments made to casting height. Two types of 8 mm thick ODFs produced by single or double casting (4 + 4 mm for CTD4+4) methods were also compared. As film thickness increased, water vapor permeability and tensile strength also increased. Even at equal thickness, manufacturing with double casting exhibited a stronger texture and reduced disintegration compared to single casting. All ODFs met the World Health Organization's recommended daily vitamin C intake (45 mg/day) with a single sheet. Films showed over 80% dissolution in various solvents, adhering to the Hixson-Crowell cube root law, indicating vitamin C release occurred via porous penetration of the eluate. For CT2, CT4, and CTD4+4, vitamin C release was primarily governed by diffusion within the gel matrix and HA erosion. However, for CT8, HA erosion-induced release somewhat dominated. Based on the sensory test, it seems desirable to adjust the thickness of the film to 2 or 4 mm, because a thickness greater than that increased the foreign body sensation due to prolonged residence in the oral cavity.
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Affiliation(s)
- Jang-Ho Shin
- Department of Food Service Management and Nutrition, Sangmyung University, Seoul 03016, Republic of Korea;
| | - Jung-Ah Han
- Department of Food and Nutrition, Sangmyung University, Seoul 03016, Republic of Korea
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Tanwar M, Gupta RK, Rani A. Natural gums and their derivatives based hydrogels: in biomedical, environment, agriculture, and food industry. Crit Rev Biotechnol 2024; 44:275-301. [PMID: 36683015 DOI: 10.1080/07388551.2022.2157702] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 11/04/2022] [Accepted: 11/14/2022] [Indexed: 01/24/2023]
Abstract
The hydrogels based on natural gums and chemically derivatized natural gums have great interest in pharmaceutical, food, cosmetics, and environmental remediation, due to their: economic viability, sustainability, nontoxicity, biodegradability, and biocompatibility. Since these natural gems are from plants, microorganisms, and seaweeds, they offer a great opportunity to chemically derivatize and modify into novel, innovative biomaterials as scaffolds for tissue engineering and drug delivery. Derivatization improves swelling properties, thereby developing interest in agriculture and separating technologies. This review highlights the work done over the past three and a half decades and the possibility of developing novel materials and technologies in a cost-effective and sustainable manner. This review has compiled various natural gums, their source, chemical composition, and chemically derivatized gums, various methods to synthesize hydrogel, and their applications in biomedical, food and agriculture, textile, cosmetics, water purification, remediation, and separation fields.
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Affiliation(s)
- Meenakshi Tanwar
- Department of Applied Chemistry, Delhi Technological University, Delhi, India
| | - Rajinder K Gupta
- Department of Applied Chemistry, Delhi Technological University, Delhi, India
| | - Archna Rani
- Department of Applied Chemistry, Delhi Technological University, Delhi, India
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Lin W, Zhang Y, Huang J, Li Z. pH-responsive double-layer film based on chitosan/curcumin-β-cyclodextrin complex/cinnamaldehyde and zein/alizarin for pork freshness monitoring and maintaining. Food Res Int 2023; 173:113460. [PMID: 37803785 DOI: 10.1016/j.foodres.2023.113460] [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: 05/06/2023] [Revised: 09/01/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
A pH-responsive double-layer film comprising chitosan (CS), zein (Z), curcumin-β-cyclodextrin complex (Cur- β-CD), alizarin (AL) and cinnamaldehyde (CIN) was developed to detect spoilage and prolong the shelf life of pork. The outer Z/AL is the colorimetric responsive and highly protective outer layer, while the CS/Cur- β-CD/CIN is the fluorescence responsive and functional layer. The CS/Cur- β-CD/CIN-Z/AL film demonstrated excellent barrier properties against oxygen (8.48 × 10-13 g (m s Pa)-1) and water (2.42 × 10-11 g (m s Pa)-1) primarily due to the polar interactions in the Z structure and its hydrophobic nature. The addition of AL and Cur provided the CS/Cur- β-CD/CIN-Z/AL film with pH colorimetric and fluorescence response capabilities, respectively. Furthermore, the inclusion of Cur- β-CD, CIN and AL significantly enhanced the film's antioxidant and antibacterial properties, with radical scavenging rates of 79.29 % (DPPH) and 89.84 % (ABTS), as well as antibacterial efficiencies of 96.2 % (S. aureus) and 85.78 % (E. coli). To test the effectiveness of the double-layer film, a freshness monitoring and maintenance experiment was conducted on pork stored at 4 °C for 8 days. Various parameters of pork, including surface color, pH value, total volatile bases nitrogen (TVB-N), total viable counts (TVC), thiobarbituric acid reactive substance (TBARS), hardness and springiness, were measured, along with the color and fluorescence intensity (FL) of the film. The shelf life of the pork was extended by at least 2 days compared to the control group, and the pork was considered inedible if ΔE ≥ 12 or FL intensity ≤ 2160. Overall, this food packaging film shows promise in simultaneously monitoring and maintaining the freshness of pork.
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Affiliation(s)
- Wanmei Lin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yifan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jihong Huang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, PR China; School of Food and Pharmacy, Xuchang University, Xuchang 461000, PR China.
| | - Zhonghong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, Shaanxi, PR China.
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7
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Reolon JB, Saccol CP, Osmari BF, de Oliveira DB, Prado VC, Cabral FL, da Rosa LS, Rechia GC, Leal DBR, Cruz L. Karaya/Gellan-Gum-Based Bilayer Films Containing 3,3'-Diindolylmethane-Loaded Nanocapsules: A Promising Alternative to Melanoma Topical Treatment. Pharmaceutics 2023; 15:2234. [PMID: 37765203 PMCID: PMC10538082 DOI: 10.3390/pharmaceutics15092234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/26/2023] [Accepted: 08/28/2023] [Indexed: 09/29/2023] Open
Abstract
This study aimed to incorporate nanocapsules containing 3,3'-diindolylmethane (DIM) with antitumor activity into a bilayer film of karaya and gellan gums for use in topical melanoma therapy. Nanocarriers and films were prepared by interfacial deposition of the preformed polymer and solvent casting methods, respectively. Incorporating DIM into nanocapsules increased its antitumor potential against human melanoma cells (A-375) (IC50 > 24.00 µg/mL free DIM × 2.89 µg/mL nanocapsules). The films were transparent, hydrophilic (θ < 90°), had homogeneous thickness and weight, and had a DIM content of 106 µg/cm2. Radical ABTS+ scavenger assay showed that the DIM films presented promising antioxidant action. Remarkably, the films showed selective bioadhesive potential on the karaya gum side. Considering the mechanical analyses, the nanotechnology-based films presented appropriate behavior for cutaneous application and controlled DIM release profile, which could increase the residence time on the application site. Furthermore, the nanofilms were found to increase the permeation of DIM into the epidermis, where melanoma develops. Lastly, the films were non-hemolytic (hemolysis test) and non-irritant (HET-CAM assay). In summary, the combination of karaya and gellan gum in bilayer films that contain nanoencapsulated DIM has demonstrated potential in the topical treatment of melanoma and could serve as a viable option for administering DIM for cutaneous melanoma therapy.
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Affiliation(s)
- Jéssica Brandão Reolon
- Laboratório de Tecnologia Farmacêutica, Programa de Pós-Graduação em Ciências Farmacêuticas, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil; (J.B.R.); (C.P.S.); (B.F.O.); (D.B.d.O.); (V.C.P.)
| | - Camila Parcianello Saccol
- Laboratório de Tecnologia Farmacêutica, Programa de Pós-Graduação em Ciências Farmacêuticas, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil; (J.B.R.); (C.P.S.); (B.F.O.); (D.B.d.O.); (V.C.P.)
| | - Bárbara Felin Osmari
- Laboratório de Tecnologia Farmacêutica, Programa de Pós-Graduação em Ciências Farmacêuticas, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil; (J.B.R.); (C.P.S.); (B.F.O.); (D.B.d.O.); (V.C.P.)
| | - Daiane Britto de Oliveira
- Laboratório de Tecnologia Farmacêutica, Programa de Pós-Graduação em Ciências Farmacêuticas, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil; (J.B.R.); (C.P.S.); (B.F.O.); (D.B.d.O.); (V.C.P.)
| | - Vinicius Costa Prado
- Laboratório de Tecnologia Farmacêutica, Programa de Pós-Graduação em Ciências Farmacêuticas, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil; (J.B.R.); (C.P.S.); (B.F.O.); (D.B.d.O.); (V.C.P.)
| | - Fernanda Licker Cabral
- Laboratório de Imunobiologia Experimental e Aplicada, Centro de Ciências da Saúde, Departamento de Microbiologia e Parasitologia, Universidade Federal de Santa Maria, Santa Maria 97105-9000, RS, Brazil; (F.L.C.); (D.B.R.L.)
| | - Lucas Saldanha da Rosa
- Laboratório de Biomateriais, Centro de Ciências da Saúde, Departamento de Odontologia Restauradora, Universidade Federal de Santa Maria, Santa Maria 97015-372, RS, Brazil;
| | | | - Daniela Bitencourt Rosa Leal
- Laboratório de Imunobiologia Experimental e Aplicada, Centro de Ciências da Saúde, Departamento de Microbiologia e Parasitologia, Universidade Federal de Santa Maria, Santa Maria 97105-9000, RS, Brazil; (F.L.C.); (D.B.R.L.)
| | - Letícia Cruz
- Laboratório de Tecnologia Farmacêutica, Programa de Pós-Graduação em Ciências Farmacêuticas, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Santa Maria 97105-900, RS, Brazil; (J.B.R.); (C.P.S.); (B.F.O.); (D.B.d.O.); (V.C.P.)
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Yin W, Yan R, Zhou X, Li X, Sang S, Julian McClements D, Chen L, Long J, Jiao A, Wang J, Jin Z, Qiu C. Preparation of robust, water-resistant, antibacterial, and antioxidant chitosan-based films by incorporation of cinnamaldehyde-tannin acid-zinc acetate nanoparticles. Food Chem 2023; 419:136004. [PMID: 37054511 DOI: 10.1016/j.foodchem.2023.136004] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 02/26/2023] [Accepted: 03/19/2023] [Indexed: 04/15/2023]
Abstract
Chitosan (CS) films have poor mechanical property, low water-resistance and limited antimicrobial activity, which hinder their application in food preservation industry. Cinnamaldehyde-tannic acid-zinc acetate nanoparticles (CTZA NPs) assembled from edible medicinal plant extracts were successfully incorporated into CS films to solve these issues. The tensile strength and water contact angle of the composite films increased about 5.25-fold and 17.55°. The addition of CTZA NPs reduced the water sensitivity of CS films, which could undergo appreciable stretching in water without breaking. Furthermore, CTZA NPs significantly enhanced the UV adsorption, antibacterial, and antioxidant properties of the films, while reduced their water vapor permeability. Moreover, it was possible to print inks onto the films because the presence of the hydrophobic CTZA NPs facilitated the deposition of carbon powder onto their surfaces. The films with great antibacterial and antioxidant activities can be applied for food packaging application.
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Affiliation(s)
- Wenqi Yin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ruyu Yan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaoyi Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu 210037, China
| | - Shangyuan Sang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | | | - Long Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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In Situ Polymerization of Linseed Oil-Based Composite Film: Enhancement of Mechanical and Water Barrier Properties by the Incorporation of Cinnamaldehyde and Organoclay. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27228089. [PMID: 36432190 PMCID: PMC9699561 DOI: 10.3390/molecules27228089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/14/2022] [Accepted: 11/15/2022] [Indexed: 11/23/2022]
Abstract
Linseed oil-based composite films were prepared with cinnamaldehyde (Cin) using a modified clay (organoclay) through in situ polymerization, which is the result of the interaction between Cin and organoclay. The incorporation of organoclay reduces the polymer chain's mobility and, therefore, increases the thermal stability of the composite films. In some experimental conditions, the clay is located both inside and on the surface of the film, thus, affecting the mechanical and thermal properties as well as the surface properties of the composite films. The incorporation of organoclay decreases the water contact angle of the composite film by more than 15%, whatever the amount of cinnamaldehyde. However, the incorporation of cinnamaldehyde has the opposite effect on film surface properties. Indeed, for the water vapor permeability (WVP), the effect of cinnamaldehyde on the film barrier properties is much higher in the presence of organoclay. The incorporation of hydrophobic compounds into the polymer films reduces the water content, which acts as a plasticizer and, therefore, decreases the WVP by more than 17%. Linseed oil has a natural antioxidant activity (~97%) due to the higher content of unsaturated fatty acids, and this activity increased with the amount of organoclay and cinnamaldehyde.
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10
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Impact of weakly charged insoluble karaya gum on zein nanoparticle and mechanism for stabilizing Pickering emulsions. Int J Biol Macromol 2022; 222:121-131. [PMID: 36113597 DOI: 10.1016/j.ijbiomac.2022.09.066] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/18/2022] [Accepted: 09/07/2022] [Indexed: 11/23/2022]
Abstract
The effect of weakly charged insoluble karaya gum (KG) on zein colloidal nanoparticles (ZKGPs) for stabilizing Pickering emulsions was investigated. Due to weak surface charge, KG could cover the surface of zein particles by hydrogen bonds and weak electrostatic interactions. With the increase in coverage, the zeta potential of ZKGPs changed from positive to negative values close to zero and the average particle size tended to become larger. The closest neutral wettability (89.85°) was achieved when the zein/KG mass ratio was 1:1. The samples prepared with high oil volume fraction (φ = 0.5-0.75) and high particle concentration (1.0-1.3 %, w/v) formed emulsion gels easily and showed higher storage stability. CLSM images also confirmed that ZKGPs could be distributed in the continuous phase to enhance the emulsion network structure. Consequently, weakly charged ZKGPs reduced the emulsification energy barrier and increased the coverage and steric hindrance of particles at the oil/water interface. These findings provide new ideas for the development of stable Pickering emulsions for application in food textural modification as well as encapsulation and delivery of bioactive substances.
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11
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Sun J, Leng X, Zang J, Zhao G. Bio-based antibacterial food packaging films and coatings containing cinnamaldehyde: A review. Crit Rev Food Sci Nutr 2022; 64:140-152. [PMID: 35900224 DOI: 10.1080/10408398.2022.2105300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
As a typical bioactive compound from the bark and leaves of the trees of the genus Cinnamomum, cinnamaldehyde (CIN) is natural and safe. Its excellent antibacterial activity against various foodborne microorganisms is growingly regarded as a promising additive for improving and enhancing the properties of bio-based packaging films/coatings. This review systematically summarized the bio-based food packaging films/coatings containing CIN developed recently. The effects of CIN incorporation on physical and chemical properties of the antibacterial food packaging films/coatings, including thickness, color index, transparency, water content, water solubility, water contact angle, mechanical performances, water barrier performances, and antibacterial performances, were discussed. Simultaneously, this work also concluded that an explanation of the antibacterial mechanism of CIN and preparation methods of bio-based packaging films/coatings containing CIN/CIN carriers. Notably, the incorporation of CIN into the films/coatings could enhance their antibacterial performance extend the shelf-life of various foods, such as fish, meats, vegetables, fruits, and other perishable food, while improving their physical and chemical properties. Although incorporating CIN into food packaging films/coatings has been extensively studied, long-term follow-up research on the human safety of active food packaging films/coatings containing CIN needs to be carried out.
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Affiliation(s)
- Jishuai Sun
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Xiaojing Leng
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Jiachen Zang
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Guanghua Zhao
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
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12
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Nath D, Santhosh R, Ahmed J, Sarkar P. Optical, mechanical, structural, and antimicrobial properties of tamarind kernel powder, halloysite, and cinnamaldehyde nanocomposite films. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Debarshi Nath
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - Ravichandran Santhosh
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - Jasim Ahmed
- Environment and Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
| | - Preetam Sarkar
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
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13
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Characterization of konjac glucomannan-based active films loaded with thyme essential oil: Effects of loading approaches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107330] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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14
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Antibacterial activity in gelatin-bacterial cellulose composite film by thermally crosslinking with cinnamaldehyde towards food packaging application. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100766] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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15
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Martín-Illana A, Chinarro E, Cazorla-Luna R, Notario-Perez F, Veiga-Ochoa MD, Rubio J, Tamayo A. Optimized hydration dynamics in mucoadhesive xanthan-based trilayer vaginal films for the controlled release of tenofovir. Carbohydr Polym 2022; 278:118958. [PMID: 34973774 DOI: 10.1016/j.carbpol.2021.118958] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 10/29/2021] [Accepted: 11/28/2021] [Indexed: 11/02/2022]
Abstract
Karaya gum, pectin and xanthan gum have been tested as candidates for manufacturing mucoadhesive trilayer films containing ethylcellulose and chitosan for the vaginal administration of the antiviral Tenofovir (TFV). The swelling profile correlated with the amount of mobile dipoles determined by impedance spectroscopy allows the determination of the hydration dynamics of these films. The fast water penetration has been demonstrated to favor the formation of polyelectrolyte complexes (PEC) via hydrogen or ionic bonds which would favor a controlled release. The incorporation of an inorganic drug release regulator induces the weakness of the polymeric chains thus enhancing the ionic mobility via the formation of low molecular weight PECs in films manufactured with karaya gum. Due to the different mechanical properties of the individual components, pectin-based films failed for a potential pharmaceutical formulation. However, mucoadhesive trilayer films produced with xanthan gum have demonstrated a moderate swelling, improved wettability and a controlled release of TFV.
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Affiliation(s)
- Araceli Martín-Illana
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Universidad Complutense de Madrid, Plaza Ramón y Cajal s.n, 28007 Madrid, Spain
| | - Eva Chinarro
- Institute of Ceramics and Glass, CSIC, Kelsen 5, 28049 Madrid, Spain
| | - Raul Cazorla-Luna
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Universidad Complutense de Madrid, Plaza Ramón y Cajal s.n, 28007 Madrid, Spain
| | - Fernando Notario-Perez
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Universidad Complutense de Madrid, Plaza Ramón y Cajal s.n, 28007 Madrid, Spain
| | - M D Veiga-Ochoa
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Universidad Complutense de Madrid, Plaza Ramón y Cajal s.n, 28007 Madrid, Spain
| | - Juan Rubio
- Institute of Ceramics and Glass, CSIC, Kelsen 5, 28049 Madrid, Spain
| | - Aitana Tamayo
- Institute of Ceramics and Glass, CSIC, Kelsen 5, 28049 Madrid, Spain.
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16
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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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17
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Performance of Gelatin Films Reinforced with Cloisite Na + and Black Pepper Essential Oil Loaded Nanoemulsion. Polymers (Basel) 2021; 13:polym13244298. [PMID: 34960849 PMCID: PMC8703369 DOI: 10.3390/polym13244298] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 09/23/2021] [Accepted: 09/24/2021] [Indexed: 12/23/2022] Open
Abstract
The concern about consuming eco-friendly products has motivated research in the development of new materials. Therefore, films based on natural polymers have been used to replace traditional polymers. This study consists of a production of films based on gelatin reinforced with black pepper essential oil-loaded nanoemulsions and Cloisite Na+. The films were characterized by water vapor permeability, mechanical and thermal properties, surface contact angle, X-ray diffraction and scanning electron microscopy. It was observed that the films containing the nanoemulsion have higher permeability values and an increase in their mechanical resistance. The addition of nanoclay contributed to an increase in the surface hydrophobicity of the film and an increase in the tensile strength, at break, by about 150%. The addition of essential oil nanoemulsions led to an increase in thermal stability. The presence of clay dispersion contributed to the formation of a surface that was slightly rougher and grainier. The addition of the black pepper essential oil nanoemulsion resulted in an increase in porosity of the gelatin matrix. Through X-ray diffraction analysis, it was possible to conclude that both the polymeric gelatin matrix and the essential oils nanoemulsion are intercalated with the clay dispersion.
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18
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Zhang Z, Huang X, Li S, Zhang C, Luo K. Preparation and characterization of Zein-sulfated Cardamine hupingshanensis polysaccharide composite films. Food Sci Nutr 2021; 9:6737-6745. [PMID: 34925803 PMCID: PMC8645725 DOI: 10.1002/fsn3.2625] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 02/01/2023] Open
Abstract
Cardamine hupingshanensis polysaccharide (CHP) was modified by the sulfur trioxide-pyridine method to obtain the sulfated C. hupingshanensis polysaccharide (SCHP) with a substitution degree of 0.72. The spectral results revealed that the sulfate group was successfully introduced to CHP. In the in vitro antioxidant assay, SCHP showed the highest scavenging rate of hydroxyl radicals, ABTS, and DPPH. Different concentrations of SCHP were chosen to form a compound with Zein to prepare novel bioactive films successfully. The functional and characterization studies of the films were also conducted. The scavenging ability of the films for hydroxyl radicals, ABTS, and DPPH was improved by adding different concentrations of SCHP. Although the films showed a decrease in transparency with the addition of 4 mg/ml SCHP, there was an improvement in tensile strength compared to films without the addition of SCHP. These findings indicate that Zein-SCHP films can be used as a functional food packaging material with antioxidant properties.
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Affiliation(s)
- Zimu Zhang
- College of Biology and Science TechnologyHubei min Zu UniversityEnshiChina
| | - XiuFang Huang
- College of Biology and Science TechnologyHubei min Zu UniversityEnshiChina
| | - ShiChan Li
- College of Biology and Science TechnologyHubei min Zu UniversityEnshiChina
| | - Chi Zhang
- College of Biology and Science TechnologyHubei min Zu UniversityEnshiChina
| | - Kai Luo
- College of Biology and Science TechnologyHubei min Zu UniversityEnshiChina
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19
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Pinto L, Bonifacio MA, De Giglio E, Santovito E, Cometa S, Bevilacqua A, Baruzzi F. Biopolymer hybrid materials: Development, characterization, and food packaging applications. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100676] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Khezerlou A, Zolfaghari H, Banihashemi SA, Forghani S, Ehsani A. Plant gums as the functional compounds for edible films and coatings in the food industry: A review. POLYM ADVAN TECHNOL 2021. [DOI: 10.1002/pat.5293] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Arezou Khezerlou
- Students Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Hajar Zolfaghari
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Seyed Alireza Banihashemi
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Samira Forghani
- Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
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21
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Hydrolyzed Karaya Gum: Gelatin Complex Coacervates for Microencapsulation of Soybean Oil and Curcumin. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5593065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This is the first report on utilizing hydrolyzed karaya gum (HKG) as a novel polyanion material for complex coacervation with gelatin A. With negative zeta potentials at pH > 2.5, HKG formed the complex coacervate with a maximum yield at pH 3.75 and 1 : 1 HKG:gelatin ratio. The optimal complex coacervates were used to encapsulate soybean oil containing curcumin using different shell:core ratios, homogenization speeds, concentrations of emulsifier, and drying techniques. Optical microscopy showed that increasing homogenization speed and Tween 80 concentration produced smaller and more uniform coacervate particles. Increasing the shell:core mass ratio from 1 to 4 resulted in a linear increase in encapsulation efficiencies for both soybean oil and curcumin. Accelerated peroxidation tests on the microcapsules showed enhanced protective effects against oil peroxidation when increasing shell:core ratios and using freeze-drying instead of oven-drying at 50 oC. In vitro release of curcumin in simulated gastric and intestinal fluids was faster when using freeze-drying and decreasing shell:core ratio. This study shows perspective novel applications of HKG in microencapsulating active ingredients for food and pharmaceutical industries.
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22
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Raj V, Lee JH, Shim JJ, Lee J. Recent findings and future directions of grafted gum karaya polysaccharides and their various applications: A review. Carbohydr Polym 2021; 258:117687. [DOI: 10.1016/j.carbpol.2021.117687] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 01/18/2021] [Accepted: 01/18/2021] [Indexed: 02/07/2023]
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23
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Noni (Morinda citrifolia) fruit polysaccharide films containing blueberry (Vaccinium corymbosum) leaf extract as an antioxidant packaging material. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106372] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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24
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Zhao X, Mu Y, Dong H, Zhang H, Zhang H, Chi Y, Song G, Li H, Wang L. Effect of cinnamaldehyde incorporation on the structural and physical properties, functional activity of soy protein isolate‐egg white composite edible films. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15143] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaotong Zhao
- College of Food Science Northeast Agricultural University Harbin China
| | - Ying Mu
- College of Food Science Northeast Agricultural University Harbin China
| | - Heliang Dong
- Heilongjiang Quality Supervision and Testing Institute Harbin China
| | - Hong Zhang
- College of Food Science Northeast Agricultural University Harbin China
| | - Huajiang Zhang
- College of Food Science Northeast Agricultural University Harbin China
| | - Yujie Chi
- College of Food Science Northeast Agricultural University Harbin China
| | - Guangshuang Song
- College of Food Science Northeast Agricultural University Harbin China
| | - Hanyu Li
- College of Food Science Northeast Agricultural University Harbin China
| | - Lechuan Wang
- College of Food Science Northeast Agricultural University Harbin China
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25
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Yousuf B, Wu S, Gao Y. Characteristics of karaya gum based films: Amelioration by inclusion of Schisandra chinensis oil and its oleogel in the film formulation. Food Chem 2020; 345:128859. [PMID: 33333356 DOI: 10.1016/j.foodchem.2020.128859] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 10/19/2020] [Accepted: 12/07/2020] [Indexed: 10/22/2022]
Abstract
This research was focused to develop novel karaya gum films, modified by adding Schisandra chinensis oil and its oleogel. The films produced were assessed for physicochemical, mechanical, thermal and structural characteristics. Glass transition temperature (Tg) of control karaya gum films was recorded as 145.70 °C. Insignificant (p < 0.05) changes occurred in Tg of films in which oil was incorporated, irrespective of the concentration. However, Tg decreased significantly (p < 0.05) as oleogel was added to the karaya gum films and lowest Tg occurred for the KGOG3 films which contained highest concentration of oleogel. X-ray diffraction test depicted an obsolete amorphous behavior of control karaya gum film whereas some peaks appeared in other film samples. Scanning electron micrography (SEM) revealed a reduction in roughness and grainy morphology when oil or oleogel was added to the films. Addition of oil/oleogel enhanced the phenolic content and DPPH radical scavenging activity of the films.
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Affiliation(s)
- Basharat Yousuf
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
| | - Yuan Gao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
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26
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Yang Y, Zheng S, Liu Q, Kong B, Wang H. Fabrication and characterization of cinnamaldehyde loaded polysaccharide composite nanofiber film as potential antimicrobial packaging material. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100600] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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27
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Rezaeinia H, Ghorani B, Emadzadeh B, Mohebbi M. Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibers. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2020; 115:111115. [DOI: 10.1016/j.msec.2020.111115] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 05/20/2020] [Accepted: 05/23/2020] [Indexed: 01/09/2023]
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28
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Development of bioactive Bombacaceae gum films containing cinnamon leaf essential oil and their application in packaging of fresh salmon fillets. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109647] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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29
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Sepulveda J, Villegas C, Torres A, Vargas E, Rodriguez F, Baltazar S, Prada A, Rojas A, Romero J, Faba S, Galotto MJ. Effect of functionalized silica nanoparticles on the mass transfer process in active PLA nanocomposite films obtained by supercritical impregnation for sustainable food packaging. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104844] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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30
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Active biodegradable films based on water soluble polysaccharides from white jelly mushroom (Tremella fuciformis) containing roasted peanut skin extract. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109293] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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31
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Fang S, Qiu W, Mei J, Xie J. Effect of Sonication on the Properties of Flaxseed Gum Films Incorporated with Carvacrol. Int J Mol Sci 2020; 21:E1637. [PMID: 32121050 PMCID: PMC7084845 DOI: 10.3390/ijms21051637] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 02/19/2020] [Accepted: 02/24/2020] [Indexed: 01/10/2023] Open
Abstract
Carvacrol is a natural compound known to be a highly effective antibacterial; however, it is a hydrophobic molecule, which is a limitation to its use within food packaging. Flaxseed gum (FG) films containing different contents of carvacrol (C) were produced by a film-casting method with sonication. The effects of sonication power and time on the properties of the FG-C films were investigated by measuring the film thickness, mechanical properties, contact angle, opacity, water vapor permeability (WVP), water sorption isotherm, Fourier transform infrared spectroscopy(FTIR), differential scanning calorimetry (DSC), antibacterial and antioxidant activities, and microstructure. The results showed that sonication power and time had significant effects on mechanical and barrier properties, film opacity, and degradability (p < 0.05). The tensile strength (TS) and elongation at break (EB) values exhibited an obvious improvement after sonication, and FG-0.5C-6030 had the lowest TS (33.40 MPa) and EB (4.46%) values. FG-C films formed a denser structure and the contact angle was improved as a result of sonication, which improved the integration of carvacrol into the FG matrix. In terms of microstructure, sonication resulted in a homogeneous and continuous crosssection of FG-C films, and regular surface and cross-sectional images were obtained through the highest acoustic intensity and longest time treatment. The FG films incorporated with carvacrol displayed antibacterial properties against Staphylococcus aureus, Vibrio parahaemolyticus, Shewanella putrefaciens, and Pseudomonas fluorescens, as well as increased antioxidant properties, and sonication was proven to enhance both of them.
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Affiliation(s)
- Shiyuan Fang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (S.F.); (W.Q.)
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (S.F.); (W.Q.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (S.F.); (W.Q.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (S.F.); (W.Q.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
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32
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Cao TL, Song KB. Effects of gum karaya addition on the characteristics of loquat seed starch films containing oregano essential oil. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105198] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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33
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Luís Â, Domingues F, Ramos A. Production of Hydrophobic Zein-Based Films Bioinspired by The Lotus Leaf Surface: Characterization and Bioactive Properties. Microorganisms 2019; 7:microorganisms7080267. [PMID: 31426406 PMCID: PMC6723050 DOI: 10.3390/microorganisms7080267] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 08/09/2019] [Accepted: 08/14/2019] [Indexed: 11/16/2022] Open
Abstract
Hydrophobic zein-based functional films incorporating licorice essential oil were successfully developed as new alternative materials for food packaging. The lotus-leaf negative template was obtained using polydimethylsiloxane (PDMS). The complex surface patterns of the lotus leaves were transferred onto the surface of the zein-based films with high fidelity (positive replica), which validates the proposed proof-of-concept. The films were prepared by casting method and fully characterized by Scanning Electron Microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR) and Differential Scanning Calorimetry (DSC). The grammage, thickness, contact angle, mechanical, optical and barrier properties of the films were measured, together with the evaluation of their biodegradability, antioxidant and antibacterial activities against common foodborne pathogens (Enterococcus faecalis and Listeria monocytogenes). The zein-based films with the incorporation of licorice essential oil presented the typical rugosities of the lotus leaf making the surfaces very hydrophobic (water contact angle of 112.50°). In addition to having antioxidant and antibacterial properties, the films also shown to be biodegradable, making them a strong alternative to the traditional plastics used in food packaging.
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Affiliation(s)
- Ângelo Luís
- Centro de Investigação em Ciências da Saúde (CICS-UBI), Universidade da Beira Interior, Avenida Infante D. Henrique, 6200-506 Covilhã, Portugal
- Laboratório de Fármaco-Toxicologia, UBIMedical, Universidade da Beira Interior, Estrada Municipal 506, 6200-284 Covilhã, Portugal
| | - Fernanda Domingues
- Centro de Investigação em Ciências da Saúde (CICS-UBI), Universidade da Beira Interior, Avenida Infante D. Henrique, 6200-506 Covilhã, Portugal
- Departamento de Química, Faculdade de Ciências, Universidade da Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Ana Ramos
- Departamento de Química, Faculdade de Ciências, Universidade da Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal.
- Materiais Fibrosos e Tecnologias Ambientais (FibEnTech), Universidade da Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal.
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