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Wang S, Ren Z, Li H, Xue Y, Zhang M, Li R, Liu P. Preparation and sustained-release of chitosan-alginate bilayer microcapsules containing aromatic compounds with different functional groups. Int J Biol Macromol 2024; 271:132663. [PMID: 38797291 DOI: 10.1016/j.ijbiomac.2024.132663] [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: 01/25/2024] [Revised: 05/20/2024] [Accepted: 05/23/2024] [Indexed: 05/29/2024]
Abstract
This study investigated the release of aromatic compounds with distinct functional groups within bilayer microcapsules. Bilayer microcapsules of four distinctive core materials (benzyl alcohol, eugenol, cinnamaldehyde, and benzoic acid) were synthesized via freeze-drying. Chitosan (CS) and sodium alginate (ALG) were used as wall materials. CS concentration, using orthogonal experiments with the loading ratio as a metric. Under optimal conditions, three other types of microcapsules (cinnamic aldehyde, benzoic acid, and benzyl alcohol) were obtained. The four types of microcapsules were characterized using Fourier-transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), transmission electron microscope (TEM), and thermogravimetric analysis (TGA), and their sustained release characteristics were evaluated. The optimal conditions were: CS dosage, 1.2 %; CS-to-eugenol mass ratio, 1:2; and CS-to-ALG mass ratio, 1:1. By comparing the IR spectra of the four types of microcapsules, wall material, and core material, the core materials were revealed to be encapsulated within the wall material. SEM results revealed that the granular protuberances on the surface of the microcapsules were closely aligned and persistent when magnified 2000×. The TEM results indicated that all four microcapsules had a spherical and bilayer structure. The thermal stability and sustained release results showed that the four microcapsules were more resilient and less volatile than the four core materials. The release conformed to first-order kinetics, and the release ratios of the four microcapsules were as follows: benzyl alcohol microcapsules ˃ eugenol microcapsules ˃ cinnamaldehyde microcapsules ˃ benzoic acid microcapsules. The prepared bilayer microcapsules encapsulated four different core materials with good sustained release properties.
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Affiliation(s)
- Shuai Wang
- Flavor and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China
| | - Zhaohui Ren
- Jilin Tobacco Industry Co., Ltd, No. 795 Tianchi Road, Yanji 136202, China
| | - Helin Li
- Jilin Tobacco Industry Co., Ltd, No. 795 Tianchi Road, Yanji 136202, China
| | - Ye Xue
- Flavor and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China
| | - Mingyue Zhang
- Flavor and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China
| | - Rui Li
- Flavor and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China.
| | - Pengfei Liu
- Flavor and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China.
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2
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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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Zhou L, Zhang D, Bu N, Huang L, Lin H, Liu W, Cao G, Mu R, Pang J, Wang L. Robust construction of konjac glucomannan/polylactic acid nanofibrous films incorporated with carvacrol via microfluidic blow spinning for food packaging. Int J Biol Macromol 2024; 266:131250. [PMID: 38556241 DOI: 10.1016/j.ijbiomac.2024.131250] [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: 10/24/2023] [Revised: 03/01/2024] [Accepted: 03/27/2024] [Indexed: 04/02/2024]
Abstract
In recent years, the application of biopolymer-based nanofibers prepared via microfluidic blow spinning (MBS) for food packaging has continuously increased due to their advantages of biocompatibility, biodegradability, and safety. However, the poor spinnability, undesirable water barrier capacity, and loss of antibacterial and antioxidant properties of biopolymer-based nanofibers strictly restrict their real-world applications. In this work, carvacrol (CV) incorporated konjac glucomannan (KGM)/polylactic acid (PLA) nanofibrous films (KP-CV) were produced by MBS. The FTIR spectra and XRD analysis revealed the hydrogen bonding interactions among CV, PLA, and KGM, thus significantly improving the TS of KP-CV nanofibrous films from 0.23 to 1.27 MPa with increased content of CV from 0 % to 5 %. Besides, KP-CV nanofibrous films showed improved thermal stability, excellent hydrophobicity (WCA: 128.19°, WVP: 1.02 g mm/m2 h kPa), and sustained release of CV combined with good antioxidant activities (DPPH radical scavenging activity: 77.51 ± 1.57 %), and antibacterial properties against S. aureus (inhibition zone: 26.33 mm) and E. coli (inhibition zone: 22.67 mm). Therefore, as prepared KP-CV nanofibrous films can be potentially applied as packaging materials for the extended shelf life of cherry tomatoes.
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Affiliation(s)
- Lizhen Zhou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Di Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Liying Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huanglong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wei Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Guoyu Cao
- Department of Food, Minbei Vocational and Technical College, Nanping 353000, China
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Colloid and Interface Chemistry, Ministry of Education, Shandong University, Jinan 250100, China.
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Peng X, McClements DJ, Liu X, Liu F. EGCG-based nanoparticles: synthesis, properties, and applications. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38520117 DOI: 10.1080/10408398.2024.2328184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/25/2024]
Abstract
(-)-Epigallocatechin-3-gallate (EGCG) is a natural phenolic substance found in foods and beverages (especially tea) that exhibits a broad spectrum of biological activities, including antioxidant, antimicrobial, anti-obesity, anti-inflammatory, and anti-cancer properties. Its potential in cardiovascular and brain health has garnered significant attention. However, its clinical application remains limited due to its poor physicochemical stability and low oral bioavailability. Nanotechnology can be used to improve the stability, efficacy, and pharmacokinetic profile of EGCG by encapsulating it within nanoparticles. This article reviews the interactions of EGCG with various compounds, the synthesis of EGCG-based nanoparticles, the functional attributes of these nanoparticles, and their prospective applications in drug delivery, diagnosis, and therapy. The potential application of nanoencapsulated EGCG in functional foods and beverages is also emphasized. Top-down and bottom-up approaches can be used to construct EGCG-based nanoparticles. EGCG-based nanoparticles exhibit enhanced stability and bioavailability compared to free EGCG, making them promising candidates for biomedical and food applications. Notably, the non-covalent and covalent interactions of EGCG with other substances significantly contribute to the improved properties of these nanoparticles. EGCG-based nanoparticles appear to have a wide range of applications in different industries, but further research is required to enhance their efficacy and ensure their safety.
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Affiliation(s)
- Xiaoke Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | | | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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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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6
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Pan Z, Zhong W, Xu J, Li D, Lin J, Wu W, Pang J, Wu C. Effects of oregano essential oil Pickering emulsion and ZnO nanoparticles on the properties and antibacterial activity of konjac glucomannan/carboxymethyl chitosan nanocomposite films. RSC Adv 2024; 14:6548-6556. [PMID: 38390510 PMCID: PMC10882515 DOI: 10.1039/d3ra07845k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Accepted: 02/02/2024] [Indexed: 02/24/2024] Open
Abstract
Green and environmentally friendly natural bio-based food packaging films are increasingly favored by consumers. This study incorporated carboxylated-cellulose nanocrystal stabilized oregano essential oil (OEO) Pickering emulsion and ZnO nanoparticles (ZNPs) into konjac glucomannan (KGM)/carboxymethyl chitosan (CMCS) complexes to develop active food packaging films. The effects of OEO Pickering emulsion and ZNPs on the physical, structural, and antimicrobial activities of the nanocomposite films were evaluated. The OEO Pickering emulsion had a droplet size of 48.43 ± 3.56 μm and showed excellent dispersion and stability. Fourier transform infrared and X-ray diffraction analyses suggested that the interactions between the Pickering emulsion, ZNPs and KGM/CMCS matrix were mainly through hydrogen bonding. SEM observations confirmed that the Pickering emulsion and ZNPs were well incorporated into the KGM/CMCS matrix, forming tiny pores within the nanocomposite films. The incorporation of the OEO Pickering emulsion and/or ZNPs obviously increased the light and water vapor barrier ability, thermal stability, mechanical strength and antimicrobial properties of the KGM/CMCS nanocomposite film. Notably, KGM/CMCS/ZNPs/OEO Pickering emulsion films exhibited the highest barrier, and mechanical and antimicrobial activities due to the synergistic effect between the OEO Pickering emulsion and ZNPs. These results suggest that KGM/CMCS/ZNPs/OEO Pickering emulsion films can be utilized as novel active food packaging materials to extend the shelf life of packaged foods.
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Affiliation(s)
- Zhibin Pan
- Fujian Vocational College of Bioengineering No. 42, Hongshan Bridge Zhongdian, Cangshan District Fuzhou 350007 China
| | - Weiquan Zhong
- College of Food Science, Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Jingting Xu
- College of Food Science, Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Danjie Li
- College of Food Science, Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Junhan Lin
- Fujian Vocational College of Bioengineering No. 42, Hongshan Bridge Zhongdian, Cangshan District Fuzhou 350007 China
| | - Weibin Wu
- Fujian Vocational College of Bioengineering No. 42, Hongshan Bridge Zhongdian, Cangshan District Fuzhou 350007 China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
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7
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Ma M, Gu M, Zhang S, Yuan Y. Effect of tea polyphenols on chitosan packaging for food preservation: Physicochemical properties, bioactivity, and nutrition. Int J Biol Macromol 2024; 259:129267. [PMID: 38199547 DOI: 10.1016/j.ijbiomac.2024.129267] [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: 10/19/2023] [Revised: 01/02/2024] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
Chitosan packaging has been widely studied for food preservation, the application of which is expanded by the incorporation of tea polyphenols. This paper reviews the influence of tea polyphenols incorporation on chitosan-based packaging from the perspectives of physicochemical properties, bioactivity used for food preservation, and nutritional value. The physicochemical properties included optical properties, mechanical properties, water solubility, moisture content, and water vapor barrier property, concluding that the addition of tea polyphenols improved the opacity, water solubility, and water vapor barrier property of chitosan packaging, and the mechanical properties and water content were decreased. The bioactivity used for food preservation, that is antioxidant and antimicrobial properties, is enhanced by tea polyphenols, improving the preservation of food like meat, fruits, and vegetables. In the future, efforts will be needed to improve the mechanical properties of composite film and adjust the formula of tea polyphenols/chitosan composite film to apply to different foods. Besides, the identification and development of high nutritional value tea polyphenol/chitosan composite film is a valuable but challenging task. This review is expected to scientifically guide the application of tea polyphenols in chitosan packaging.
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Affiliation(s)
- Mengjie Ma
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mingfei Gu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shuaizhong Zhang
- Marine Science Research Institute of Shandong Province, Qingdao 266104, China
| | - Yongkai Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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8
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Chen Y, Wang S, Yang C, Zhang L, Li Z, Jiang S, Bai R, Ye X, Ding W. Chitosan/konjac glucomannan bilayer films: Physical, structural, and thermal properties. Int J Biol Macromol 2024; 257:128660. [PMID: 38065457 DOI: 10.1016/j.ijbiomac.2023.128660] [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: 09/26/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/27/2024]
Abstract
To overcome the limitations of chitosan (CS) and konjac glucomannan (KGM), the bilayer films of CS and KGM were prepared by layer-by-layer (LBL) casting method, and the effects of different mass ratios (i.e., C5: K0, C4:K1, C3:K2, C1:K1, C2:K3, C1:K4, and C0:K5) on the microstructures and physicochemical properties of bilayer films were examined to evaluate their applicability in food packaging. The results revealed that the bilayer films had uniform microstructures. When compared with pure films, the bilayer films displayed lower swelling degrees and water vapor permeability. However, the tensile tests revealed a reduction in the mechanical properties of the bilayer films, which was nonetheless superior to that of the pure KGM film. In addition, the intermolecular interactions between the CS and KGM layers were observed through FTIR and XRD analyses. Finally, TGA and DSC analyses demonstrated a decrease in the thermal stability of the bilayer films. Our cumulative results verified that CS-KGM bilayer films may be a promising material for use in food packaging and further properties of the bilayer films can be supplemented in the future through layer-by-layer modification and the addition of active ingredients.
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Affiliation(s)
- Ya Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Siying Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chunjie Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Linlu Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ziwei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shengqi Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rong Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiang Ye
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Cai M, Zhang X, Zhong H, Li C, Shi C, Cui H, Lin L. Ethyl cellulose/gelatin-carboxymethyl chitosan bilayer films doped with Euryale ferox seed shell polyphenol for cooked meat preservation. Int J Biol Macromol 2024; 256:128286. [PMID: 38000577 DOI: 10.1016/j.ijbiomac.2023.128286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 11/14/2023] [Accepted: 11/18/2023] [Indexed: 11/26/2023]
Abstract
This study evaluated the effects of an edible bilayer containing polyphenols from the Euryale ferox seed shell on ready-to-eat cooked beef products, including the physical, mechanical, antioxidant, and antibacterial capabilities. Here, the bilayer films were prepared by layer-by-layer solution pouring using hydrophobic ethyl cellulose (EC) as the outer layer, and hydrophilic gelatin/carboxymethyl chitosan (GC) as the inner layer. By adjusting the proportion of gelatin to carboxymethyl chitosan, the optical, mechanical, and barrier characteristics of bilayer films were markedly enhanced. Extracted polyphenol (EP) from shell of the Euryale ferox seed performed potent antibacterial property against Listeria monocytogenes (L. monocytogenes). The addition of EP to the inner layer of the optimized bilayer film further improved the mechanical and barrier properties of films, and as expected, the film exhibited antioxidant and antibacterial abilities. Additionally, cooked beef and cooked chicken preservation tests indicated that the active bilayer film showed good inhibition of L. monocytogenes and delayed lipid oxidation in ready-to-eat meat products, and significantly delayed the pH, moisture loss, color and texture changes. This study developed multifunctional bilayer active edible films, which has a great potential in the preservation ready-to-eat cooked meat products.
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Affiliation(s)
- Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xueli Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hang Zhong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Ce Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
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Liu S, Rao Z, Chen H, Zhang K, Lei X, Zhao J, Zeng K, Ming J. Development of antifogging double-layer film using cellulose nanofibers and carboxymethyl chitosan for white Hypsizygus marmoreus preservation. Int J Biol Macromol 2024; 256:128307. [PMID: 37992941 DOI: 10.1016/j.ijbiomac.2023.128307] [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: 09/08/2023] [Revised: 11/16/2023] [Accepted: 11/19/2023] [Indexed: 11/24/2023]
Abstract
Films with simultaneously excellent mechanical and anti-fog properties are of great importance for food packaging. A novel strategy is described here to prepare long-lasting anti-fog film with antibacterial and antioxidant capabilities via a simple, green approach. The CMC (carboxymethyl chitosan) gel was integrated with CNF/TA (cellulose nanofibers/tannic acid) composite solution based on layer-by-layer assembly to form a membrane with a bilayer structure. The anti-fog performance of the bilayer film could be adjusted by regulating the CNF/TA layer thickness. On the whole, the developed anti-fog film had high mechanical strength and excellent UV shielding properties, as well as good antibacterial and antioxidant properties, and could be non-fogging for a long time under water vapor (40 °C). The effect of double layer anti-fog film (3%CmFT-3) on the fresh-keeping effect of white Hypsizygus marmoreus was compared at room temperature (28 °C) with commercially available anti-fog PVC film. The results showed that the bilayer anti-fog film could effectively prevent the generation of fog, delay the Browning, inhibit mildew, improve the overall acceptability, and effectively extend the shelf life of white Hypsizygus marmoreus. This biomass-based anti-fog film offers great potential for the development of multifunctional green food packaging.
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Affiliation(s)
- Sili Liu
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zhenan Rao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Hong Chen
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Kai Zhang
- Chongqing Key Laboratory for Advanced Materials and Technologies of Clean Energies, School of Materials and Energy, Southwest University, Chongqing 400715, People's Republic of China
| | - Xiaojuan Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
| | - Jichun Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Kaifang Zeng
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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11
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Fu X, Chang X, Xu S, Xu H, Ge S, Xie Y, Wang R, Xu Y, Luo Z, Shan Y, Ding S. Development of a chitosan/pectin-based multi-active food packaging with both UV and microbial defense functions for effectively preserving of strawberry. Int J Biol Macromol 2024; 254:127968. [PMID: 37944717 DOI: 10.1016/j.ijbiomac.2023.127968] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 11/04/2023] [Accepted: 11/06/2023] [Indexed: 11/12/2023]
Abstract
Multi-active food packaging was prepared for strawberry fruit preservation where epigallocatechin gallate (EGCG)-containing pectin matrix and natamycin (NATA)-containing chitosan (CS) matrix were utilized to complete LBL electrostatic self-assembly. The results showed that the physicochemical properties of the multi-active packaging were closely related to the addition of NATA and EGCG. It was found that NATA and EGCG were embedded in the CS/pectin matrix through intermolecular hydrogen bonding interactions. The CN/PE 15 % multi-active films prepared based on the spectral stacking theory formed a barrier to UV light in the outer layer, exhibited excellent NATA protection under UV light exposure conditions at different times, and provided long-lasting and sustained bacterial inhibition in the inner layer. In addition, the CN/PE 15 % multi-active packaging extended the shelf life of strawberry at room temperature compared with the control samples. In conclusion, the developed CN/PE 15 % packaging provided potential applications for multi-active food packaging materials.
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Affiliation(s)
- Xincheng Fu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Xia Chang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Saiqing Xu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Haishan Xu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Shuai Ge
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Ying Xie
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310000, China
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310000, China
| | - Yang Shan
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Shenghua Ding
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; DongTing Laboratory, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
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12
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Wang R, Duan C. Waxy maize starch incorporated (-)-epigallocatechin-3-gallate can stabilize emulsion gel and improve antioxidant activity. Int J Biol Macromol 2023; 253:127333. [PMID: 37832375 DOI: 10.1016/j.ijbiomac.2023.127333] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 09/25/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023]
Abstract
A food-grade emulsion gel was stabilized using waxy maize starch (WS) incorporated (-)-epigallocatechin-3-gallate (EGCG) at different ratio (from 5 % to 20 %, w/w). The microstructure, rheological behavior, physical stability and antioxidant activity of emulsion gels were investigated using confocal laser scanning microscopy (CLSM), cryo-scanning electron microscopy (cryo-SEM), and rheometer, etc. The results suggested that incorporated EGCG obviously affected the spatial configuration of WS hydrogel. The WS/EGCG hydrogels presented an excellent lipophilic capacity characterized by tightly adhering to linseed oil droplets in the emulsion gels. Moreover, the viscosity, viscoelasticity and physical stability of the emulsion gels stabilized by the WS/EGCG hydrogel matrices were significantly enhanced. The emulsion gel stabilized by the WS/EGCG hydrogel matrix (15 % EGCG) had long-term emulsifying stability because its emulsified phase volume fraction (77.14 %) remained stable for 30 days. Compared with typical natural and synthetic antioxidants in food and pharmaceutical processing, the emulsion gels stabilized by the WS/EGCG hydrogel matrices showed significant stronger DPPH (97.45 %) and ABTS•+ (97.97 %) free radical scavenging activity. These results demonstrate that WS/EGCG hydrogels can not only be used in food-grade matrix materials to stabilize emulsion gels but also improve the antioxidant activity of the emulsion gels.
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Affiliation(s)
- Ran Wang
- College of Food and Biotechnology, Changchun Polytechnic, Changchun 130033, China
| | - Cuicui Duan
- Key Laboratory of Agro-products Processing Technology, Jilin Provincial Department of Education, Changchun University, Changchun 130022, China.
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13
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Yu H, Zhou Q, He D, Yang J, Wu K, Chai X, Xiang Y, Duan X, Wu X. Enhanced mechanical and functional properties of chitosan/polyvinyl alcohol/hydroxypropyl methylcellulose/alizarin composite film by incorporating cinnamon essential oil and tea polyphenols. Int J Biol Macromol 2023; 253:126859. [PMID: 37714243 DOI: 10.1016/j.ijbiomac.2023.126859] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 09/01/2023] [Accepted: 09/09/2023] [Indexed: 09/17/2023]
Abstract
In this study, cinnamon essential oil and tea polyphenols were added to chitosan/ polyvinyl alcohol/ hydroxypropyl methylcellulose/ alizarin composite films to enhance their mechanical and functional properties. Their addition to the composite films enhanced their antibacterial and antioxidant properties and significantly improved its elongation at break (p < 0.05). Cinnamon essential oil reduced the water vapor permeability, water content, and water solubility of composite films and improved their transparency. The composite films with additive exhibited excellent UV-barrier ability and pH responsivity. Fourier Transform infrared spectroscopy and X-Ray Diffraction analyses confirmed hydrogen bond formation between the polymer molecules and additives. The results of Scanning Electron Microscope-Focused Ion Beam revealed improved surface and cross-section morphology of the films, leading to the generation of a cross-linked structure. Thermogravimetric and differential scanning calorimetry analysis indicated enhanced thermal stability of the composite films upon cinnamon essential oil addition. Analysis of storage quality indicators (TBARS value, TVC, and TVB-N) revealed that the composite films could prolong the freshness of surimi. The incorporation of cinnamon essential oil and tea polyphenols into the composite films has demonstrated significant potential as an effective and natural alternative for active food packaging.
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Affiliation(s)
- Hongpeng Yu
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006,China; School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Qing Zhou
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Dong He
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006,China; School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China.
| | - JinJin Yang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Kegang Wu
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006,China; School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Xianghua Chai
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Yujuan Xiang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Xuejuan Duan
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Xiqin Wu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
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14
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Bu N, Zhou N, Cao G, Mu R, Pang J, Ma C, Wang L. Konjac glucomannan/carboxymethyl chitosan film embedding gliadin/casein nanoparticles for grape preservation. Int J Biol Macromol 2023; 249:126131. [PMID: 37543273 DOI: 10.1016/j.ijbiomac.2023.126131] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 08/01/2023] [Accepted: 08/02/2023] [Indexed: 08/07/2023]
Abstract
Constructing biopolymer-based packaging films with fantastic water resistance and mechanical properties for food preservation is highly desirable and challenging. In this work, Gliadin/Casein nanoparticles (GCNPs) were prepared by pH-driven method and embedded into konjac glucomannan/carboxymethyl chitosan (KC) film matrix to improve the water resistance and mechanical properties of KC film. Gliadin and Casein showed good compatibility and co-assembled to form compact GCNPs clusters through hydrogen bonding and hydrophobic interaction verified by FT-IR spectroscopy, and fluorescence spectroscopy. The particle size and zeta potential of GCNPs was 269.7 nm and -7.6 mV, respectively. The effect of GCNPs on the mechanics, water barrier, thermal stability, and UV-shielding of KC-GCNPs film was investigated. SEM images revealed that GCNPs uniformly distributed into KC film matrix and significantly improved the mechanics (tensile strength: 75.6 MPa, elongation at breaking: 36.7 %), water barrier ability (water contact angle: 91.3°, water vapor permeability: 0.994 g mm/m2 day kPa, water solubility: 52.0 %), thermal stability and UV blocking property of KC-GCNPs film. Furthermore, KC-GCNPs film could also be applied to extend the shelf life of grapes. This paper demonstrated the great potential of GCNPs as functional nanofillers in enhancing the physicochemical properties of KC film.
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Affiliation(s)
- Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ning Zhou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Guoyu Cao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chen Ma
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China.
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China.
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15
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Jiang A, Patel R, Padhan B, Palimkar S, Galgali P, Adhikari A, Varga I, Patel M. Chitosan Based Biodegradable Composite for Antibacterial Food Packaging Application. Polymers (Basel) 2023; 15:polym15102235. [PMID: 37242810 DOI: 10.3390/polym15102235] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 05/06/2023] [Accepted: 05/06/2023] [Indexed: 05/28/2023] Open
Abstract
A recent focus on the development of biobased polymer packaging films has come about in response to the environmental hazards caused by petroleum-based, nonbiodegradable packaging materials. Among biopolymers, chitosan is one of the most popular due to its biocompatibility, biodegradability, antibacterial properties, and ease of use. Due to its ability to inhibit gram-negative and gram-positive bacteria, yeast, and foodborne filamentous fungi, chitosan is a suitable biopolymer for developing food packaging. However, more than the chitosan is required for active packaging. In this review, we summarize chitosan composites which show active packaging and improves food storage condition and extends its shelf life. Active compounds such as essential oils and phenolic compounds with chitosan are reviewed. Moreover, composites with polysaccharides and various nanoparticles are also summarized. This review provides valuable information for selecting a composite that enhances shelf life and other functional qualities when embedding chitosan. Furthermore, this report will provide directions for the development of novel biodegradable food packaging materials.
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Affiliation(s)
- Andre Jiang
- Department of Chemical Engineering, The Cooper Union for the Advancement of Science and Art, New York, NY 10003, USA
| | - Rajkumar Patel
- Energy & Environmental Science and Engineering (EESE), Integrated Science and Engineering Division (ISED), Underwood International College, Yonsei University, 85 Songdogwahak-ro, Yeonsugu, Incheon 21938, Republic of Korea
| | - Bandana Padhan
- Department of Biotechnology, School of Life Science and Biotechnology, Adamas University, Kolkata 700126, West Bengal, India
| | | | - Padmaja Galgali
- Aadarsh Innovations, Balewadi, Pune 411045, Maharashtra, India
| | | | - Imre Varga
- Institute of Chemistry, Eötvös Loránd University, 1117 Budapest, Hungary
| | - Madhumita Patel
- Department of Chemistry and Nanoscience, Ewha Womans University, 52 Ewhayeodae-gil, Seodaemun-gu, Seoul 03760, Republic of Korea
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16
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Wang J, Wu W, Wang C, He S, Yu Z, Wu M, Wu Q. Application of carboxymethyl chitosan-based coating in fresh-cut apple preservation: Incorporation of guava leaf flavonoids and their noncovalent interaction study. Int J Biol Macromol 2023; 241:124668. [PMID: 37121413 DOI: 10.1016/j.ijbiomac.2023.124668] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 04/14/2023] [Accepted: 04/25/2023] [Indexed: 05/02/2023]
Abstract
Carboxymethyl chitosan (CMCS) has antibacterial activity and coating-forming ability. Under the impact of noncovalent interactions, the bioactivity and functionality of CMCS may be positively affected by the coexistence of flavonoids. This study investigated the effect of a CMCS coating incorporated with flavonoids from guava (Psidium guajava L. cv. Carmine) leaf (GLF) on the refrigeration of fresh-cut apples for preservation. Compared with the CMCS group, apples treated with the CMCS-GLF coating showed better quality (weight loss, browning index, firmness), nutritional value (ascorbic acid and total phenolic content), and microbial safety during storage. The mechanism study indicated that the hydrogen bonding, electrostatic, and hydrophobic interactions between CMCS and GLF (the carboxymethyl moiety of CMCS had the highest response priority and binding strength of the interaction with -C-O of GLF) changed the surface charge distribution and microstructure of CMCS, and increased its molecular weight, particle size, viscosity, and hydrophobicity. Thus, the CMCS-GLF coating exerted better bioactivities (antibacterial and antioxidant activity), and its film showed better mechanical and barrier properties. These results revealed that the noncovalent interaction with GLF could modify the physiochemical properties of CMCS, which was beneficial to improve its bioactivity and application value in fresh fruit preservation.
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Affiliation(s)
- Jingyi Wang
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China.
| | - Wenjuan Wu
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Chao Wang
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Shumin He
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Zuwei Yu
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Muci Wu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qian Wu
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
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17
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Duan M, Sun J, Yu S, Zhi Z, Pang J, Wu C. Insights into electrospun pullulan-carboxymethyl chitosan/PEO core-shell nanofibers loaded with nanogels for food antibacterial packaging. Int J Biol Macromol 2023; 233:123433. [PMID: 36709819 DOI: 10.1016/j.ijbiomac.2023.123433] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 11/19/2022] [Accepted: 01/22/2023] [Indexed: 01/27/2023]
Abstract
Nisin, a natural substance from Lactococcus lactis, displays a promising antibacterial ability against the gram-positive bacteria. However, it is susceptible to the external environment, i.e. temperature, pH, and food composition. In this study, a dual stabilization method, coaxial electrospinning, was applied to protect nisin in food packaging materials and the effect of nisin concentration on the properties of the nanofibers was investigated. The core-shell nanofibers with pullulan as a core layer and carboxymethyl chitosan (CMCS)/polyethylene oxide (PEO) as shell layer were prepared, and then the prepared CMCS-nisin nanogels (CNNGs) using a self-assembly method were loaded into the core layer of the nanofibers as antibacterial agents. The result revealed that the smooth surface can be observed on the nanofibers by microstructure characterization. The CNNGs-loaded nanofibers exhibited enhanced thermal stability and mechanical strength, as well as excellent antibacterial activity. Importantly, the as-formed nanofibers were applied to preserve bass fish and found that the shelf life of bass fish packed by CNNGSs with nisin at a concentration of 8 mg/mL was effectively extended from 9 days to 15 days. Taken together, the CNNGs can be well stabilized with the core-shell nanofibers, thus exerting significantly improved antimicrobial stability and bioactivity. This special structure exerts a great potential for application as food packaging materials to preserve aquatic products.
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Affiliation(s)
- Mengxia Duan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jishuai Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Shan Yu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, East Flanders 9000, Belgium.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.
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18
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Zeng Z, Yang YJ, Tu Q, Jian YY, Xie DM, Bai T, Li SS, Liu YT, Li C, Wang CX, Liu AP. Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat. Meat Sci 2023; 198:109085. [PMID: 36640716 DOI: 10.1016/j.meatsci.2022.109085] [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: 08/06/2022] [Revised: 11/25/2022] [Accepted: 12/20/2022] [Indexed: 01/08/2023]
Abstract
To solve the problem of easy spoilage of chilled meat during storage, we fabricated a novel composite film using carboxymethyl chitosan (CMCS)/pullulan (Pul)/eugenol (E) by casting method. The results showed that the mechanical properties of the films were better when the CMCS/Pul ratio was 2.5/2.5. The Fourier transform infrared spectroscopy (FTIR) results showed that intermolecular hydrogen bonds were formed among E, CMCS, and Pul, which was consistent with the rheological test results. Scanning electron microscopic (SEM) images showed that eugenol was well dispersed in the CMCS/Pul matrix. The addition of eugenol significantly increased the antibacterial properties and antioxidant properties. Moreover, when 5% eugenol was added, the water vapor permeability (WVP) of the film reduced to 2.41 × 10-11 g/m·s·Pa. Finally, the freshness of the chilled meat wrapped with the eugenol-containing composite film was prolonged, thereby offering a potential alternative to synthetic materials.
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Affiliation(s)
- Zhen Zeng
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Yu-Jing Yang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Qian Tu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yu-Ying Jian
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Da-Ming Xie
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ting Bai
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
| | - Shan-Shan Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yun-Tao Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Cai-Xia Wang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Ai-Ping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
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19
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Structure, Merits, Gel Formation, Gel Preparation and Functions of Konjac Glucomannan and Its Application in Aquatic Food Preservation. Foods 2023; 12:foods12061215. [PMID: 36981142 PMCID: PMC10048453 DOI: 10.3390/foods12061215] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/01/2023] [Accepted: 03/03/2023] [Indexed: 03/14/2023] Open
Abstract
Konjac glucomannan (KGM) is a natural polysaccharide extracted from konjac tubers that has a topological structure composed of glucose and mannose. KGM can be used as a gel carrier to load active molecules in food preservation. The three-dimensional gel network structure based on KGM provides good protection for the loaded active molecules and allows for sustained release, thus enhancing the antioxidant and antimicrobial activities of these molecules. KGM loaded with various active molecules has been used in aquatic foods preservation, with great potential for different food preservation applications. This review summarizes recent advances in KGM, including: (i) structural characterization, (ii) the formation mechanism, (iii) preparation methods, (iv) functional properties and (v) the preservation of aquatic food.
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20
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Kappa-carrageenan-poly(vinyl alcohol) electrospun fiber mats encapsulated with Prunus domestica anthocyanins and epigallocatechin gallate to monitor the freshness and enhance the shelf-life quality of minced beef meat. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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21
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Chen N, Gao HX, He Q, Zeng WC. Potential application of phenolic compounds with different structural complexity in maize starch-based film. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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22
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Wu C, Zhi Z, Duan M, Sun J, Jiang H, Pang J. Insights into the formation of carboxymethyl chitosan-nisin nanogels for sustainable antibacterial activity. Food Chem 2023; 402:134260. [DOI: 10.1016/j.foodchem.2022.134260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 08/26/2022] [Accepted: 09/12/2022] [Indexed: 11/28/2022]
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23
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Characterization of carvacrol incorporated antimicrobial film based on agar/konjac glucomannan and its application in chicken preservation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111091] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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24
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Lin W, Huang G, Yang W, Zeng S, Luo X, Huang J, Li Z. A dual-function chitosan packaging film for simultaneously monitoring and maintaining pork freshness. Food Chem 2022; 392:133242. [DOI: 10.1016/j.foodchem.2022.133242] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 04/24/2022] [Accepted: 05/16/2022] [Indexed: 11/24/2022]
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25
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Antioxidant packaging films developed by in-situ cross-linking chitosan with dialdehyde starch-catechin conjugates. Int J Biol Macromol 2022; 222:3203-3214. [PMID: 36243166 DOI: 10.1016/j.ijbiomac.2022.10.093] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 09/30/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
Abstract
In this study, four dialdehyde starch-catechin (DAS-catechin) conjugates were prepared by conjugating (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECG) and (-)-epigallocatechin gallate (EGCG) with dialdehyde starch. Then, DAS-catechin conjugates were used as antioxidant and cross-linking agents to produce chitosan (CS) based antioxidant packaging films. The functionality of CS/DAS-catechin conjugate films was determined. Results showed four DAS-catechin conjugates formed Schiff-base linkages and hydrogen bond interactions with CS, resulting in improved film uniformity. Compared with plain CS film, CS/DAS-catechin conjugate films owned higher UV-vis light, water vapor and oxygen barrier ability, lower swelling degree, and stronger tensile strength, thermal stability and antioxidant activity. The cross-linking between CS and DAS-catechin conjugates delayed the biodegradable process of CS film. CS/DAS-catechin conjugate films showed good performance on inhibiting sunflower seed oil oxidation. Notably, CS/DAS-ECG conjugate film had the highest oxygen barrier, mechanical and antioxidant performances among four CS/DAS-catechin conjugate films. Therefore, CS/DAS-ECG conjugate film is an antioxidant packaging candidate for edible oil.
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Formation of composite hydrogel of carboxymethyl konjac glucomannan/gelatin for sustained release of EGCG. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.04.037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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27
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Li S, Fan M, Deng S, Tao N. Characterization and Application in Packaging Grease of Gelatin-Sodium Alginate Edible Films Cross-Linked by Pullulan. Polymers (Basel) 2022; 14:polym14153199. [PMID: 35956713 PMCID: PMC9371049 DOI: 10.3390/polym14153199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/02/2022] [Accepted: 08/03/2022] [Indexed: 11/21/2022] Open
Abstract
Gelatin–sodium alginate-based edible films cross-linked with pullulan were prepared using the solution casting method. FTIR spectroscopy demonstrated the existence of hydrogen bonding interactions between the components, and scanning electron microscopy observed the component of the films, revealing electrostatic interactions and thus explaining the differences in the properties of the blend films. The best mechanical properties and oxygen barrier occurred at a 1:1 percentage of pullulan to gelatin (GP11) with sodium alginate dosing for modification. Furthermore, GP11 demonstrated the best thermodynamic properties by DSC analysis, the highest UV barrier (94.13%) and the best oxidation resistance in DPPH tests. The results of storage experiments using modified edible films encapsulated in fresh fish liver oil showed that GP11 retarded grease oxidation by inhibiting the rise in peroxide and anisidine values, while inappropriate amounts of pullulan had a pro-oxidative effect on grease. The correlation between oil oxidation and material properties was investigated, and water solubility and apparent color characteristics were also assessed.
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Affiliation(s)
- Shuo Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Min Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Correspondence: ; Tel.: +86-021-65-710-706
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Wang Q, Song Y, Sun J, Jiang G. A novel functionalized food packaging film with microwave-modified konjac glucomannan/chitosan/citric acid incorporated with antioxidant of bamboo leaves. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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29
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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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30
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Zhang W, Rhim JW. Recent progress in konjac glucomannan-based active food packaging films and property enhancement strategies. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107572] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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Wu C, Jiang H, Zhao J, Humayun M, Wu S, Wang C, Zhi Z, Pang J. A novel strategy to formulate edible active-intelligent packaging films for achieving dynamic visualization of product freshness. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107998] [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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32
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Preparation and characterization of chitosan films incorporating epigallocatechin gallate: Microstructure, physicochemical, and bioactive properties. Int J Biol Macromol 2022; 211:729-740. [PMID: 35523362 DOI: 10.1016/j.ijbiomac.2022.04.226] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 04/28/2022] [Accepted: 04/29/2022] [Indexed: 01/02/2023]
Abstract
Novel chitosan films incorporating epigallocatechin gallate (EGCG) were prepared and demonstrated the ideal physical and mechanical properties required of candidate food packaging materials alongside desirable antioxidant and antibacterial activity. Compared with traditional chitosan films, chitosan films incorporated with EGCG were thicker, had higher tensile strength and water solubility, and had lower elongation at break, moisture content, degree of swelling, and water contact angles. Although EGCG-containing films were slightly darker in color than pure chitosan films, they exhibited a greater inhibitory effect on light-induced oxidation with obviously improved UV-vis barrier capability and opacity. Scanning electron microscopy results suggested that EGCG-incorporated samples had a rougher surface structure. This was further confirmed by atomic force microscopy and indicated that the addition of EGCG facilitated the formation of protective barriers through the interaction between the film and food surface. FTIR spectroscopy confirmed that EGCG interacted with chitosan by intermolecular hydrogen bonding and effectively improved the thermal stability of chitosan films. Notably, the incorporation of EGCG significantly enhanced the antioxidant and antibacterial activity of chitosan films. Hence, chitosan films incorporating EGCG have potential applications in the food industry as a novel active packaging material, especially in preventing food oxidation and spoilage in perishable foods.
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33
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Preparation and characterization of deacetylated konjac glucomannan / pectin composite films crosslinked with calcium hydroxide. JOURNAL OF POLYMER RESEARCH 2022. [DOI: 10.1007/s10965-022-03090-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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Gan L, Jiang G, Yang Y, Zheng B, Zhang S, Li X, Tian Y, Peng B. Development and characterization of levan/pullulan/chitosan edible films enriched with ε-polylysine for active food packaging. Food Chem 2022; 388:132989. [PMID: 35447595 DOI: 10.1016/j.foodchem.2022.132989] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 04/11/2022] [Accepted: 04/13/2022] [Indexed: 01/14/2023]
Abstract
The levan/pullulan/chitosan edible films, enriched with ε-polylysine, as an antimicrobial agent, were successfully fabricated by the casting method, and their applicability for food packaging was systematically evaluated by several analytical techniques. An increase in the levan/pullulan ratios (ranged from 0:6 to 3:3) in the films showed a decreased water solubility (from 72.21% to 26.64%) and oxygen permeability (from 48.75 × 10-2 g·mm·m-2·d-1·kPa-1 to 4.45 × 10-2 g·mm·m-2·d-1·kPa-1), and increased elongation at break (from 10.92% to 46.61%). All the films showed a strong inhibitory effect on two typical food-borne pathogens and good biodegradability in the soil. These films were employed as edible coatings on strawberries, and the storage stability was investigated by means of physical and biochemical parameters. Compared to control, the weight loss, firmness, and total soluble solids of the coated strawberries showed a downward trend. Overall, these findings suggest that the developed edible films could be a potential approach for sustainable active food packaging.
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Affiliation(s)
- Longzhan Gan
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China
| | - Guangyang Jiang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China
| | - Yichen Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China
| | - Bijun Zheng
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China
| | - Shihao Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China
| | - Xiaoguang Li
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China
| | - Yongqiang Tian
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China.
| | - Biyu Peng
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China
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35
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Wang YL, Liang P, Wu JN, Zheng T, Xie JH, Pang J. Blackening and blackening control of litopenaeus vannamei during storage at low temperature. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2021.2021994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ya Li Wang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutriton, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Peng Liang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutriton, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jing Na Wu
- Xiamen Key Laboratory of Marine Medicinal Natural Products Resources, Xiamen Medical College, Xiamen, China
| | - Ting Zheng
- Antibiotic Laboratory, Fujian Institute for Food and Drug Quality Control, Fuzhou, China
| | - Jian Hua Xie
- College of Food Engineering, Zhangzhou Institute of Technology, Zhangzhou, China
| | - Jie Pang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutriton, Fujian Agriculture and Forestry University, Fuzhou, China
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36
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Hosseini SF, Ghaderi J, Gómez-Guillén MC. Tailoring physico-mechanical and antimicrobial/antioxidant properties of biopolymeric films by cinnamaldehyde-loaded chitosan nanoparticles and their application in packaging of fresh rainbow trout fillets. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107249] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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37
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Wu H, Bu N, Chen J, Chen Y, Sun R, Wu C, Pang J. Construction of Konjac Glucomannan/Oxidized Hyaluronic Acid Hydrogels for Controlled Drug Release. Polymers (Basel) 2022; 14:polym14050927. [PMID: 35267750 PMCID: PMC8912606 DOI: 10.3390/polym14050927] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 02/18/2022] [Accepted: 02/22/2022] [Indexed: 02/07/2023] Open
Abstract
Konjac glucomannan (KGM) hydrogel has favorable gel-forming abilities, but its insufficient swelling capacity and poor control release characteristics limit its application. Therefore, in this study, oxidized hyaluronic acid (OHA) was used to improve the properties of KGM hydrogel. The influence of OHA on the structure and properties of KGM hydrogels was evaluated. The results show that the swelling capacity and rheological properties of the composite hydrogels increased with OHA concentration, which might be attributed to the hydrogen bond between the KGM and OHA, resulting in a compact three-dimensional gel network structure. Furthermore, epigallocatechin gallate (EGCG) was efficiently loaded into the KGM/OHA composite hydrogels and liberated in a sustained pattern. The cumulative EGCG release rate of the KGM/OHA hydrogels was enhanced by the increasing addition of OHA. The results show that the release rate of composite hydrogel can be controlled by the content of OHA. These results suggest that OHA has the potential to improve the properties and control release characteristics of KGM hydrogels.
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38
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Carboxymethyl chitosan incorporated with gliadin/phlorotannin nanoparticles enables the formation of new active packaging films. Int J Biol Macromol 2022; 203:40-48. [PMID: 35077750 DOI: 10.1016/j.ijbiomac.2022.01.128] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 01/12/2022] [Accepted: 01/19/2022] [Indexed: 01/14/2023]
Abstract
Advanced carboxymethyl chitosan (CMCS) based functional films were fabricated by involving some amounts of gliadin/phlorotannin nanoparticles (GPNPs) using a solution casting method. GPNPs were synthesized by an antisolvent precipitation approach, and they presented a spherical morphology with a mean diameter of 145.30 ± 2.06 nm. The effect of GPNPs concentration on the structural, physical, antioxidant and antimicrobial properties of CMCS-GPNPs (C-G) functional films was evaluated. It was found that the added GPNPs were homogeneously distributed over the whole CMCS matrix, allowing to reduce the free volume of the nanocomposite matrix and subsequently improve the physical properties of the final film (evidenced by mechanical and water barrier properties). FT-IR spectra indicated the intermolecular interactions, such as hydrogen bonds and electrostatic interaction, within the matrix of the nanocomposite films were increased. Impressively, the anti-ultraviolet properties, antioxidant activity and antimicrobial behaviors of the as-formed C-G functional films were greatly enhanced compared to the pure CMCS film. All these results suggested that our as-prepared C-G nanocomposite films could be a promising food packaging material.
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39
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Rheological Characterization of the Influence of Pomegranate Peel Extract Addition and Concentration in Chitosan and Gelatin Coatings. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2030039] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
In this study, the effects of an agro-industrial residue with active properties, pomegranate peel extract (PPE), were evaluated on the rheological properties of potential coatings based on chitosan (C) and gelatin (G). For this, rheological properties of the polymeric solutions were investigated in relation to PPE concentration (2 or 4 mg PPE g−1 solution), and to its incorporation order into the system (in C or in CG mixture). All solutions were more viscous than elastic (G″ > G′), and the change in PPE concentration had a greater influence accentuating the viscous character of the samples in which PPE was added to the CG mixture (CGPPE2 and CGPPE4). PPE addition to the CG mixture increased the angular frequency at the moduli crossover, indicating the formation of a more resistant polymeric network. This tendency was also observed in flow results, in which PPE addition decreased the pseudoplastic behavior of the solutions, due to a greater cross-linking between the polymers and the phenolic compounds. In general, all the studied solutions showed viscosities suitable for the proposed application, and it was possible to state the importance of standardizing the addition order of the components during the preparation of a coating.
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40
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Ni Y, Wang J, Sun J, Wang J. Konjac glucomannan films with quasi-pasteurization function for tangerines preservation. Food Chem 2021; 367:130622. [PMID: 34343815 DOI: 10.1016/j.foodchem.2021.130622] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 07/10/2021] [Accepted: 07/15/2021] [Indexed: 11/20/2022]
Abstract
This study presents functional KCNGO films obtained by incorporating graphite carbon nitride (g-C3N4) and graphene oxide (GO) into the konjac glucomannan (KGM) matrix. The concept of quasi-pasteurization proposed in current work refers to the shorter time needed and lower sterilization temperature used than that of the conventional pasteurization. The films had a compact microstructure formed by the hydrogen bond interactions, as revealed by morphology characterization, FTIR and rheological analysis. It also had excellent hydrophobicity, thermal stability, mechanical properties and water vapor barrier ability. Notably, this film exhibited potent bactericidal activity against foodborne pathogens based on functions of fast heating and instantaneous low temperature bactericidal (4 min, 55 ± 1 °C). The quasi-pasteurization efficacy and mechanism of films were explored. Moreover, this film was safe and can keep the "fresh-like" characteristics of the tangerines for 24 days. Therefore, a quasi-pasteurization strategy is provided in food preservation field.
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Affiliation(s)
- Yongsheng Ni
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Jingyao Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jing Sun
- Qinghai Provincial Key Laboratory of Qinghai-Tibet Plateau Biological Resources, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Qinghai 810008, China
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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41
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Zhang W, Jiang H, Rhim JW, Cao J, Jiang W. Tea polyphenols (TP): a promising natural additive for the manufacture of multifunctional active food packaging films. Crit Rev Food Sci Nutr 2021; 63:288-301. [PMID: 34229564 DOI: 10.1080/10408398.2021.1946007] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
As a bioactive extract from tea leaves, tea polyphenols (TP) are safe and natural. Its excellent antioxidant and antibacterial properties are increasingly regarded as a good additive for improving degradable food packaging film properties. This article comprehensively reviewed the functional properties of active films containing TP developed recently. The effects of TP addition to enhancing active food packaging films' performance, including thickness, water sensitivity, barrier properties, color, mechanical properties, antioxidant, antibacterial, and intelligent discoloration properties, were discussed. Besides, the practical applications in food preservation of active films containing TP are also discussed. This work concluded that the addition of TP could impart antioxidant and antibacterial properties to active packaging films and act as a crosslinking agent to improve other physical and chemical properties of the film, such as mechanical and barrier properties. However, the effect of TP on specific properties of the active packaging film is complex, and the appropriate TP concentration needs to be selected according to the type of film matrix and the interaction between the components. Notably, the addition of TP improved the efficiency of the active packaging film in food preservation applications, which accelerates the process of replacing the traditional plastic-based food packaging with active packaging film.
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Affiliation(s)
- Wanli Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China.,Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, Republic of Korea
| | - Haitao Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, Seoul, Republic of Korea
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
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42
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Ni Y, Sun J, Wang J. Enhanced antimicrobial activity of konjac glucomannan nanocomposite films for food packaging. Carbohydr Polym 2021; 267:118215. [PMID: 34119169 DOI: 10.1016/j.carbpol.2021.118215] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 04/19/2021] [Accepted: 05/13/2021] [Indexed: 01/03/2023]
Abstract
This paper aims at providing a new strategy for developing konjac glucomannan-based antibacterial films with excellent performances. Here, novel nanocomposite films based on photodynamic and photothermal synergism strategy were developed by incorporating graphite carbon nitride nanosheets/MoS2 nanodots (CNMo) into konjac glucomannan (KGM) matrix. Scanning electron microscope, transmission electron microscope, high resolution transmission, high angle annular dark field and element mapping confirmed the successful fabrication of CNMo. The steady and dynamic rheological behavior as well as the good stability of film-forming solution showed that the intermolecular hydrogen bonding was formed. The influences of CNMo content on the structural, mechanical and thermal properties as well as hydrophobicity of KGM films were investigated. This film has a broad-spectrum antibacterial activity. It could prolong the shelf life of cherry tomatoes. Moreover, hemolysis and cells experiment confirm that this film is safe. This strategy is expected to broaden the application of antibacterial packaging.
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Affiliation(s)
- Yongsheng Ni
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jing Sun
- Qinghai Provincial Key Laboratory of Qinghai-Tibet Plateau Biological Resources, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Qinghai 810008, China
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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43
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Polysaccharide based films and coatings for food packaging: Effect of added polyphenols. Food Chem 2021; 359:129871. [PMID: 34023728 DOI: 10.1016/j.foodchem.2021.129871] [Citation(s) in RCA: 69] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 03/24/2021] [Accepted: 04/09/2021] [Indexed: 12/17/2022]
Abstract
There has been keen interest in developing biodegradable food packaging materials using polysaccharides. Plant polyphenols are natural antioxidants with many health effects. Different types of plant extracts rich in polyphenols have been formulated into polysaccharide based films and coatings for food packaging. The packaging increases the shelf life of food products by decreasing the quality loss due to oxidation and microbiological growth. The release of polyphenols from the films is modulated. Polysaccharide films incorporated with certain types of polyphenols can be used to indicate the freshness of animal based products. To formulate films with desirable mechanical and barrier properties, addition levels and types of plant extracts, plasticisers and composite polysaccharide materials used should be optimized. The potential of polysaccharide based films with added polyphenols to stop the SARS-CoV-2 transmission through food supply chain is discussed. Polysaccharide based films fortified with polyphenol extracts are multifunctional with potential for active and intelligent packaging.
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44
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Xie W, Du Y, Yuan S, Pang J. Dihydromyricetin incorporated active films based on konjac glucomannan and gellan gum. Int J Biol Macromol 2021; 180:385-391. [PMID: 33652043 DOI: 10.1016/j.ijbiomac.2021.02.185] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 11/27/2022]
Abstract
Active composite films were developed by incorporating different concentration of dihydromyricetin (DMY) into konjac glucomannan (KGM)/gellan gum (GG) matrix. Physicochemical, mechanical, released behaviour, antioxidant and antimicrobial properties of composite films were investigated. The results from the Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) indicated that DMY which well-dispersed in the KGM/GG matrix interacted with matrix through hydrogen bonds. The obtained films presented predominant thermostability, good water resistance property, excellent ultraviolet light barrier ability and sustained controlled release behaviour. In particular, the incorporation of DMY remarkably enhanced the antioxidant and antimicrobial activities of the films. Overall, the fabricated KGM/GG-DMY composite films have a promising application in the fields of food packaging.
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Affiliation(s)
- Wanzhen Xie
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yu Du
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, China
| | - Shuyi Yuan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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45
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Recent Advancement of Molecular Structure and Biomaterial Function of Chitosan from Marine Organisms for Pharmaceutical and Nutraceutical Application. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10144719] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Chitosan is an innate cationic biological polysaccharide polymer, naturally obtained from chitin deacetylation, that possesses broad-spectrum properties such as antibacterial, biodegradability, biocompatibility, non-toxic, non-immunogenicity, and so on. Chitosan can be easily modified owing to its molecular chain that contains abundant active amino and hydroxyl groups, through various modifications. Not only does it possess excellent properties but it also greatly accelerates its solubility and endows it with additional special properties. It can be developed into bioactive materials with innovative properties, functions, and multiple uses, especially in the biomedical fields. In this paper, the unique properties and the relationship between the molecular structure of chitosan and its derivatives are emphasized, an overview of various excellent biomedical properties of chitosan and its current progress in the pharmaceutical and nutraceutical field have prospected, to provide the theoretical basis for better development and utilization of new biomedical materials of chitosan and its derivatives.
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