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Li J, Shi W, Sun Y, Qin Z, Zheng S, Liang S, Li Y, Ritzoulis C, Zhang H. Fabrication, characterization, and oxidation resistance of gelatin/egg white protein cryogel-templated oleogels through apple polyphenol crosslinking. Int J Biol Macromol 2024; 277:134077. [PMID: 39053829 DOI: 10.1016/j.ijbiomac.2024.134077] [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: 04/16/2024] [Revised: 06/04/2024] [Accepted: 07/19/2024] [Indexed: 07/27/2024]
Abstract
Cryogel-templated oleogels (CTO) were fabricated via a facile polyphenol crosslinking strategy, where apple polyphenol was utilized to crosslink the gelatin/egg white protein conjugates without forming hydrogels. After freeze-drying, cryogel templates were obtained and used to construct CTO by oil absorption. Apple polyphenol crosslinking improved the emulsion-related properties with appearance changes on samples, and infrared spectroscopy further confirmed the interactions between proteins and apple polyphenol. The crosslinked cryogels presented porous microstructures (porosity of over 96 %), enhanced thermal/mechanical stabilities, and could absorb a high content of oil (14.41 g/g) with a considerable oil holding capacity (90.98 %). Apple polyphenol crosslinking also influenced the rheological performances of CTO, where the highly crosslinked samples owned the best thixotropic recovery of 85.88 %. Moreover, after the rapid oxidation of oleogels, the generation of oxidation products was effectively inhibited by crosslinking (POV: 0.48 nmol/g, and TBARS: 0.53 mg/L). The polyphenol crosslinking strategy successfully involved egg white protein and gelatin to fabricate CTO with desired physical/chemical properties. Apple polyphenol acted as both a crosslinker and an antioxidant, which provided a good reference for fabricating pure protein-based CTO.
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Affiliation(s)
- Jiawen Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Wangjue Shi
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yifeng Sun
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Zeyu Qin
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Shijie Zheng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Siheng Liang
- Aberdeen Institute of Data Science and Artificial Intelligence, South China Normal University, Guangzhou, China
| | - Yang Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Christos Ritzoulis
- Department of Food Science and Technology, International Hellenic University, Alexander Campus, Thessaloniki, Greece; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
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2
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Luan QY, Wang YS, Zhang YX, Hu XT, Chen HH. Mechanism of the G/M ratio and zein in enhancing the mechanical and hydrophobic properties of sodium alginate films. Int J Biol Macromol 2024; 280:136079. [PMID: 39341312 DOI: 10.1016/j.ijbiomac.2024.136079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 09/10/2024] [Accepted: 09/25/2024] [Indexed: 10/01/2024]
Abstract
This study developed an edible film based on calcium-crosslinked sodium alginate (SA) using the casting method. The investigation assessed how the α-L-guluronic acid/β-D-mannuronic acid (G/M ratio) and zein addition influence the film's physicochemical properties. Fourier transform infrared spectroscopy and scanning electron microscopy findings suggest that the G/M ratio modulates the film's physicochemical characteristics by altering SA molecular cross-linking strength and the film's network structure density. At a G/M ratio of 0.85, the film exhibits a more uniform network structure, enhanced moisture resistance, hydrophobicity, and mechanical properties. Zein, evenly dispersed within the film matrix, establishes strong hydrogen bonds and electrostatic interactions with SA, enhancing the film's network structure and boosting its thermophysical, mechanical, and moisture resistance characteristics. The study demonstrates that modifying the G/M ratio and incorporating zein enhances the film's mechanical and hydrophobic properties, broadening its potential applications in food packaging.
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Affiliation(s)
- Qian-Yu Luan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, PR China
| | - Yu-Sheng Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, PR China
| | - Yi-Xiu Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, PR China
| | - Xiao-Tong Hu
- Bathurst Future Agri-Tech Institute, Qingdao Agricultural University, Qingdao 266109, PR China
| | - Hai-Hua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, PR China; Bathurst Future Agri-Tech Institute, Qingdao Agricultural University, Qingdao 266109, PR China.
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3
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Wang X, Xue Z, Sun Y, Peng B, Wu C, Kou X. Chitosan-ginger essential oil nanoemulsions loaded gelatin films: A biodegradable material for food preservation. Int J Biol Macromol 2024; 280:135791. [PMID: 39306174 DOI: 10.1016/j.ijbiomac.2024.135791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2024] [Revised: 08/27/2024] [Accepted: 09/17/2024] [Indexed: 09/26/2024]
Abstract
The alarming issue of food waste, coupled with the potential risks posed by petroleum-based plastic preservation materials to both the environment and human health necessitate innovative solutions. In this study, we prepared nanoemulsions (NEs) of chitosan (CS) and ginger essential oil (GEO) and systematically evaluated the effects of varying NEs concentrations (0, 10 %, 30 %, 50 %) on the physicochemical properties and biological activities of gelatin films. These films were subsequently applied to blueberry preservation. The scanning electron microscopy confirmed that the NEs were well-integrated with the Gel matrix, significantly enhancing the performance of the Gel films, including improvements of mechanical properties (tensile strength from 7.71 to 19.92 MPa; elongation at break from 38.55 to 113.65 %), thermal, and barrier properties (water vapor permeability from 1.52 × 10-9 to 6.54 × 10-10 g·m/Pa·s·m2). The films exhibited notable antibacterial and antioxidant activities due to the gradual release of GEO, thereby extending the storage life of blueberries. Moreover, the prepared composite films demonstrated excellent biodegradability and environmental friendliness, with the majority of the material decomposing within 30 days under soil microbial action. In conclusion, the active films loaded with NEs exhibit superior performance and hold significant potential for developing biodegradable materials for food preservation.
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Affiliation(s)
- Xiaohan Wang
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Zhaohui Xue
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Yijie Sun
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Bo Peng
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaohong Kou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
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4
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Eranda DHU, Chaijan M, Panpipat W, Karnjanapratum S, Cerqueira MA, Castro-Muñoz R. Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A review. Int J Biol Macromol 2024; 280:135661. [PMID: 39299417 DOI: 10.1016/j.ijbiomac.2024.135661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2024] [Revised: 09/09/2024] [Accepted: 09/12/2024] [Indexed: 09/22/2024]
Abstract
The preservation of tuna fish products, which are extremely perishable seafood items, is a substantial challenge due to their instantaneous spoilage caused by microbial development and oxidative degradation. The current review explores the potential of employing chitosan-gelatin-based edible films and coatings, which are enriched with plant extracts, as a sustainable method to prolong the shelf life of tuna fish products. The article provides a comprehensive overview of the physicochemical properties of chitosan and gelatin, emphasizing the molecular interactions that underpin the formation and functionality of these biopolymer-based films and coatings. The synergistic effects of combining chitosan and gelatin are explored, particularly in terms of improving the mechanical strength, barrier properties, and bioactivity of the films. Furthermore, the application of botanical extracts, which include high levels of antioxidants and antibacterial compounds, is being investigated in terms of their capacity to augment the protective characteristics of the films. The study also emphasizes current advancements in utilizing these composite films and coatings for tuna fish products, with a specific focus on their effectiveness in preventing microbiological spoilage, decreasing lipid oxidation, and maintaining sensory qualities throughout storage. Moreover, the current investigation explores the molecular interactions associated with chitosan-gelatin packaging systems enriched with plant extracts, offering valuable insights for improving the design of edible films and coatings and suggesting future research directions to enhance their effectiveness in seafood preservation. Ultimately, the review underscores the potential of chitosan-gelatin-based films and coatings as a promising, eco-friendly alternative to conventional packaging methods, contributing to the sustainability of the seafood industry.
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Affiliation(s)
- Don Hettiarachchige Udana Eranda
- Doctor of Philosophy Program in Agro-Industry and Biotechnology, College of Graduate Studies, Walailak University, Nakhon Si Thammarat 80160, Thailand; Food Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand.
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand.
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, Division of Food Science and Innovation, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand.
| | - Supatra Karnjanapratum
- Division of Marine Product Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
| | - Miguel A Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal.
| | - Roberto Castro-Muñoz
- Gdansk University of Technology, Faculty of Civil and Environmental Engineering, Department of Sanitary Engineering, G. Narutowicza St. 11/12, 80-233 Gdansk, Poland.
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5
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Su R, Ai Y, Wang J, Wu L, Sun H, Ding M, Xie R, Liang Q. Engineered Microfibers for Tissue Engineering. ACS APPLIED BIO MATERIALS 2024; 7:5823-5840. [PMID: 39145987 DOI: 10.1021/acsabm.4c00615] [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: 08/16/2024]
Abstract
Hydrogel microfibers are hydrogel materials engineered into fiber structures. Techniques such as wet spinning, microfluidic spinning, and 3D bioprinting are often used to prepare microfibers due to their ability to precisely control the size, morphology, and structure of the microfibers. Microfibers with different structural morphologies have different functions; they provide a flow-through culture environment for cells to improve viability, and can also be used to induce the differentiation of cells such as skeletal muscle and cardiac muscle cells to eventually form functional organs in vitro through special morphologies. This Review introduces recent advances in microfluidics, 3D bioprinting, and wet spinning in the preparation of microfibers, focusing on the materials and fabrication methods. The applications of microfibers in tissue engineering are highlighted by summarizing their contributions in engineering biomimetic blood vessels, vascularized tissues, bone, heart, pancreas, kidney, liver, and fat. Furthermore, applications of engineered fibers in tissue repair and drug screening are also discussed.
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Affiliation(s)
- Riguga Su
- MOE Key Laboratory of Bioorganic Phosphorus Chemistry & Chemical Biology, Department of Chemistry, Laboratory of Flexible Electronics Technology, Center for Synthetic and Systems Biology, Tsinghua University-Peking University Joint Centre for Life Sciences, Tsinghua University, Beijing 100084, P.R. China
| | - Yongjian Ai
- MOE Key Laboratory of Bioorganic Phosphorus Chemistry & Chemical Biology, Department of Chemistry, Laboratory of Flexible Electronics Technology, Center for Synthetic and Systems Biology, Tsinghua University-Peking University Joint Centre for Life Sciences, Tsinghua University, Beijing 100084, P.R. China
| | - Jingyu Wang
- MOE Key Laboratory of Bioorganic Phosphorus Chemistry & Chemical Biology, Department of Chemistry, Laboratory of Flexible Electronics Technology, Center for Synthetic and Systems Biology, Tsinghua University-Peking University Joint Centre for Life Sciences, Tsinghua University, Beijing 100084, P.R. China
| | - Lei Wu
- MOE Key Laboratory of Bioorganic Phosphorus Chemistry & Chemical Biology, Department of Chemistry, Laboratory of Flexible Electronics Technology, Center for Synthetic and Systems Biology, Tsinghua University-Peking University Joint Centre for Life Sciences, Tsinghua University, Beijing 100084, P.R. China
| | - Hua Sun
- MOE Key Laboratory of Bioorganic Phosphorus Chemistry & Chemical Biology, Department of Chemistry, Laboratory of Flexible Electronics Technology, Center for Synthetic and Systems Biology, Tsinghua University-Peking University Joint Centre for Life Sciences, Tsinghua University, Beijing 100084, P.R. China
| | - Mingyu Ding
- MOE Key Laboratory of Bioorganic Phosphorus Chemistry & Chemical Biology, Department of Chemistry, Laboratory of Flexible Electronics Technology, Center for Synthetic and Systems Biology, Tsinghua University-Peking University Joint Centre for Life Sciences, Tsinghua University, Beijing 100084, P.R. China
| | - Ruoxiao Xie
- Department of Materials, Design and Manufacturing Engineering, School of Engineering, University of Liverpool, Liverpool L69 3BX, U.K
| | - Qionglin Liang
- MOE Key Laboratory of Bioorganic Phosphorus Chemistry & Chemical Biology, Department of Chemistry, Laboratory of Flexible Electronics Technology, Center for Synthetic and Systems Biology, Tsinghua University-Peking University Joint Centre for Life Sciences, Tsinghua University, Beijing 100084, P.R. China
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6
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Tian R, Yuan S, Jiang J, Kuang Y, Wu K, Sun S, Chen K, Jiang F. Improvement of mechanical, barrier properties, and water resistance of konjac glucomannan/curdlan film by zein addition and the coating for cherry tomato preservation. Int J Biol Macromol 2024; 276:134132. [PMID: 39053826 DOI: 10.1016/j.ijbiomac.2024.134132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 07/16/2024] [Accepted: 07/22/2024] [Indexed: 07/27/2024]
Abstract
The mechanical, barrier properties, and water resistance of packaging materials are crucial for the preservation of fruits and vegetables. In this study, zein was incorporated as a hydrophobic substance into the konjac glucomannan (KGM)/curdlan (KC) system. The KC/zein (KCZ) showed good compatibility with the zein aggregates uniformly distributed in the network formed by an entanglement of KGM and curdlan micelles based on hydrogen bonds. The presence of zein inhibited the extension of the KC entangled structure and enhanced the solid-like behavior. The high content of zein (>6 %) increased zein aggregation and negatively affected the structure and properties of KCZ. The zein addition significantly improved the water vapor permeability, tensile strength, and elongation at break. The hydrophobicity of the KCZ films was significantly enhanced, accompanied by the water contact angle increasing from 81° to 112°, and the moisture content, swelling, and soluble solid loss ratio decreasing apparently. The K56C40Z4 coating exhibited an excellent preservation effect to inhibit the respiration of cherry tomatoes, significantly reducing the water loss and firmness decline and maintaining the appearance, total solid, total acid, and ascorbic acid content. This work provided a strategy to fabricate hydrophobic packaging for the preservation of fruits and vegetables.
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Affiliation(s)
- Runmiao Tian
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology, Wuhan 430068, China
| | - Shuai Yuan
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology, Wuhan 430068, China
| | - Jun Jiang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology, Wuhan 430068, China
| | - Ying Kuang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology, Wuhan 430068, China
| | - Kao Wu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology, Wuhan 430068, China
| | - Shu Sun
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology, Wuhan 430068, China
| | - Kai Chen
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology, Wuhan 430068, China; Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China.
| | - Fatang Jiang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei University of Technology, Wuhan 430068, China; Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK.
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7
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Zhu Y, Qian K, Miao M, Feng X. Oxhide gelatin-regulated aramid nanofiber/liquid metal films with sandwiched structure for electromagnetic interference shielding. Int J Biol Macromol 2024; 276:133897. [PMID: 39019368 DOI: 10.1016/j.ijbiomac.2024.133897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2024] [Revised: 06/30/2024] [Accepted: 07/13/2024] [Indexed: 07/19/2024]
Abstract
Liquid metal (LM) based electromagnetic interference (EMI) shielding materials with high conductivity and continuous deformation capacity are important needs for meeting modern advanced electronic equipment. However, an independent free-standing film with LM is difficult to achieve due to its unique fluidity properties. Here, a simple alternating filtration film-forming method was utilized to orderly construct a sandwiched EMI shielding film with LM stabilized by bio-based oxhide gelatin (gel) as the intermediate conductive layer, and two films of aramid nanofibers/oxhide gel (ANF/gel) as the external insulating protective layers. This design not only prevents LM from being exposed to environmental conditions, but also reduces the risk of chemical corrosion in practical applications. Under optimal LM addition conditions, the sandwiched film (0.3-3 L) exhibited better EMI shielding performance of 50.4 dB in the X-band than the blended film (0.7 dB), as well as excellent mechanical properties (tensile strength of 65.8 MPa, strain 8.6 %). More importantly, the sandwiched film still maintained reliable EMI shielding performance after being experienced largely physical deformation. This study provides a new solution for preparing LM-based EMI shielding composites, and is expected to arouse pursuit of high EMI shielding effects of bio-based gel while also paying attention to their safety.
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Affiliation(s)
- Yan Zhu
- Research Center of Nano Science and Technology, College of Sciences, Shanghai University, Shanghai 200444, PR China
| | - Kunpeng Qian
- Research Center of Nano Science and Technology, College of Sciences, Shanghai University, Shanghai 200444, PR China
| | - Miao Miao
- Research Center of Nano Science and Technology, College of Sciences, Shanghai University, Shanghai 200444, PR China
| | - Xin Feng
- Research Center of Nano Science and Technology, College of Sciences, Shanghai University, Shanghai 200444, PR China.
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8
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Pattnaik SS, Behera D, Das N, Dash AK, Behera AK. Fabrication and characterization of natural fiber reinforced cowpea resin-based green composites: an approach towards agro-waste valorization. RSC Adv 2024; 14:25728-25739. [PMID: 39148754 PMCID: PMC11325476 DOI: 10.1039/d4ra03546a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Accepted: 08/02/2024] [Indexed: 08/17/2024] Open
Abstract
A paradigm shift towards using bio-resins or bio-derived resins among materials scientists has led to wide exploration of the sector. Polymers such as soy protein isolate, poly(hydroxy alkanoate), poly(lactic acid), and thermoplastic starch are all synthetically modified bio-based resins and are costly. The cowpea-derived resin with the least chemical modification was used in this study as a matrix for the formation of composites with natural fibers at a lesser cost. Fabrication of composites of vetiver and jute with varying weight percentages of fiber (50, 60, and 70%) in the innovative cowpea resin resulted in favorable mechanical properties and degradability. The tensile strength was the highest for the jute-cowpea composite (JCP2) at around 37.49 MPa, which also has a flexural strength of 40.3 MPa. Dynamic mechanical analysis of composites reflects the moderate storage moduli of 1802 MPa for JCP2 and 1351 MPa for vetiver-cowpea (VRCP2) composites. Impact strength studies and thermal stability also show optimistic results. The contact angle, water absorption behavior, and swelling in thickness show the moderate hydrophobicity of the composites. This is also a reason for the improved degradability of the composites in soil-burial and microbial environments. Characterizations such as FE-SEM and FTIR spectroscopy, conducted after the degradation of the samples, showcased the level of deterioration. All these results suggest using the innovative cowpea resin as a good alternative to various other synthetic thermoplastic resins used in the fiber reinforced composite manufacturing field.
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Affiliation(s)
- Shruti S Pattnaik
- Department of Chemistry, Utkal University Bhubaneswar Odisha 751004 India +9106742581850 +918280098214
| | - Diptiranjan Behera
- Department of Chemistry, Utkal University Bhubaneswar Odisha 751004 India +9106742581850 +918280098214
| | - Nigamananda Das
- Department of Chemistry, Utkal University Bhubaneswar Odisha 751004 India +9106742581850 +918280098214
| | - Ashwini K Dash
- Department of Fashion Technology, OUTR Bhubaneswar Odisha 751029 India
| | - Ajaya K Behera
- Department of Chemistry, Utkal University Bhubaneswar Odisha 751004 India +9106742581850 +918280098214
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Yu H, Wang Y, Wang R, Ge Y, Wang L. Tannic acid crosslinked chitosan/gelatin/SiO 2 biopolymer film with superhydrophobic, antioxidant and UV resistance properties for prematuring fruit packaging. Int J Biol Macromol 2024; 275:133368. [PMID: 38945712 DOI: 10.1016/j.ijbiomac.2024.133368] [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: 01/27/2024] [Revised: 06/09/2024] [Accepted: 06/21/2024] [Indexed: 07/02/2024]
Abstract
The environmental pollution caused by plastic films urgently requires the development of non-toxic, biodegradable, and renewable biopolymer films. However, the poor waterproof and UV resistance properties of biopolymer films have limited their application in fruit packaging. In this work, a novel tannic acid cross-linked chitosan/gelatin film with hydrophobic silica coating (CGTS) was prepared. Relying on the adhesion of tannic acid and gelatin to silica, the coating endows CGTS film with excellent superhydrophobic properties. Especially, the contact angle reaches a maximum value 152.6°. Meanwhile, tannic acid enhanced the mechanical strength (about 36.1 %) through the forming of hydrogen bonding and the network structure. The prepared CGTS films showed almost zero transmittance to ultraviolet light and exhibited excellent radical scavenging ability (∼76.5 %, DPPH). Hence, CGTS film is suitable as a novel multifunctional packaging material for the agriculture to protect premature fruits, or the food industry used in environments exposed to ultraviolet radiation and rainwater.
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Affiliation(s)
- Huanyang Yu
- School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China.
| | - Yan Wang
- School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China
| | - Rundong Wang
- School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China
| | - Yuan Ge
- School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China
| | - Liyan Wang
- School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China; Key Laboratory of Building Energy-Saving Technology Engineering of Jilin Provincial, School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China
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10
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Li L, Xia L, Xiao F, Xiao Y, Ji W, Xu B, Wang H. Antimicrobial photodynamic inactivation pH-responsive films based on gelatin/chitosan incorporated with aloe-emodin. Food Chem 2024; 444:138686. [PMID: 38340503 DOI: 10.1016/j.foodchem.2024.138686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 01/06/2024] [Accepted: 02/05/2024] [Indexed: 02/12/2024]
Abstract
Using novel active food packaging has gradually become a daily necessity in terms of impeding microbial contamination. Here, an antimicrobial photodynamic inactivation (PDI) pH-responsive film is developed by incorporating aloe-emodin (AE) into a vehicle of gelatin/chitosan (GC). Besides enhancement in hydrophobicity, the well-dispersed crystals of AE in the GC matrix by hydrogen bonding can upgrade the film's mechanical strength and barrier. The matrix is capable of regulating the release of AE in response to acidic stimuli by a combination mechanism of diffusion and polymer relaxation. Being benefitted from the inherent bioactivity of AE and the PDI activity under visible light irradiation (i.e., 456 nm), the target film of GC-AE2 has excellent antibacterial effect towards Staphylococcus aureus and Escherichia coli, showing bacterial viability of 9.93 ± 1.33 % and 14.85 ± 1.16 %, respectively. Furthermore, the film can effectively thwart Botrytis cinerea infection in cherry tomatoes, demonstrating its potential in preventing the microbial spoilage of postharvest fruits.
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Affiliation(s)
- Linlin Li
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China; School of Food and Biological Engineering, Hefei University of Technology, 230601 Hefei, Anhui, China
| | - Li Xia
- School of Biological Engineering, Huainan Normal University, 232038 Huainan, Anhui, China
| | - Feng Xiao
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China
| | - Yewen Xiao
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China
| | - Wei Ji
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, 230601 Hefei, Anhui, China.
| | - Hualin Wang
- School of Chemistry and Chemical Engineering, Hefei University of Technology, 230009 Hefei, Anhui, China.
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Akafian F, Shekarchizadeh H. Natural resin as a biosource and bio-based plasticizer for edible resin/ethylcellulose composite film preparation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1105-1116. [PMID: 38562603 PMCID: PMC10981645 DOI: 10.1007/s13197-023-05922-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/05/2023] [Accepted: 12/21/2023] [Indexed: 04/04/2024]
Abstract
Nowadays, finding natural and inexpensive resources that can be easily used to make food films has been considered. Despite the widespread use of synthetic resins, natural resins are rarely used. Opopanax resin (OR) was used in this study as a new biosource to prepare the hydrophobic edible film. Ethylcellulose (EC) was blended well with the resin, allowing the formation of a composite film. Film preparation was possible using different amounts of OR and EC. It was interesting that OR had a plasticizing effect on EC film. While using up to 33% w/w glycerol could not produce an elastic EC film, using only 8.5% w/w OR produced a stiff and flexible EC film with lower water sensitivity. Fourier transform infrared (FTIR) spectroscopy analysis showed that the strength of C-O-C and CH bonds in OR + EC film was higher than in EC film. Despite the higher water sensitivity of OR-based composite films than EC-based composite films, they had lower water vapor permeability (WVP) and higher contact angle due to their smoother and more homogeneous film structures with lower porosity, confirmed by scanning electron microscopy (SEM) images. The mechanical properties showed that the film with the highest resin content had the lowest tensile strength (~ 0.4 MPa) and the higher elongation at break (~ 67%) and, therefore, the highest flexibility. The use of natural resins as a biosource is a promising approach in food packaging to prepare hydrophobic films with desirable mechanical properties.
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Affiliation(s)
- Faezeh Akafian
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156–83111 Iran
| | - Hajar Shekarchizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156–83111 Iran
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12
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Dang X, Du Y, Wang X. Engineering eco-friendly and biodegradable biomass-based multifunctional antibacterial packaging films for sustainable food preservation. Food Chem 2024; 439:138119. [PMID: 38061301 DOI: 10.1016/j.foodchem.2023.138119] [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: 10/05/2023] [Revised: 11/16/2023] [Accepted: 11/28/2023] [Indexed: 01/10/2024]
Abstract
The study presents a new class of eco-friendly and biodegradable biomass-based multifunctional antibacterial packaging films (G-OCSI) based on oxidized corn starch-based nonionic biopolymer (OCSI) and gelatin (Gel), and investigates the effects of different OCSI contents on the properties of G-OCSI. The results demonstrated that G-OCSI 0.25 had good water vapor barrier properties, antioxidant activity (DPPH RSA: 85.84 %), UV resistance (UV blocking > 99.9 %), water resistance (WCA: 122.30°), and tensile properties. Based on the disk diffusion experiment, G-OCSI exhibited significant bactericidal and antibacterial effects against S. aureus and E. coli. Moreover, G-OCSI had good biodegradability in natural environments, and could obviously accelerate the crops growth. Finally, a banana preservation experiment confirmed that G-OCSI could significantly extend the shelf life of bananas at room temperature at least 3 days. The biodegradable packaging films not only realizes the sustainable utilization of biomass resources but also has the potential to replace traditional petroleum-based plastics.
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Affiliation(s)
- Xugang Dang
- Institute of Biomass and Function Materials & National Demonstration Centre for Experimental Light Chemistry Engineering Education, College of Bioresources Chemistry and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, PR China; Hubei Provincial Engineering Laboratory for Clean Production and High Value Utilization of Bio-Based Textile Materials, Wuhan Textile University, Wuhan 430200, PR China.
| | - Yongmei Du
- Institute of Biomass and Function Materials & National Demonstration Centre for Experimental Light Chemistry Engineering Education, College of Bioresources Chemistry and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, PR China
| | - Xuechuan Wang
- Institute of Biomass and Function Materials & National Demonstration Centre for Experimental Light Chemistry Engineering Education, College of Bioresources Chemistry and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, PR China
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13
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Lu X, Qian S, Wu X, Lan T, Zhang H, Liu J. Research progress of protein complex systems and their application in food: A review. Int J Biol Macromol 2024; 265:130987. [PMID: 38508559 DOI: 10.1016/j.ijbiomac.2024.130987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 03/16/2024] [Accepted: 03/16/2024] [Indexed: 03/22/2024]
Abstract
Among the common natural biomolecules, the excellent properties of proteins have attracted extensive attention from researchers for functional applications, however, in native form proteins have many limitations in the performance of their functional attribute. However, with the deepening of research, it has been found that the combination of natural active substances such as polyphenols, polysaccharides, etc. with protein molecules will make the composite system have stronger functional properties, while the utilization of pH-driven method, ultrasonic treatment, heat treatment, etc. not only provides a guarantee for the overall protein-based composite system, but also gives more possibilities to the protein-composite system. Protein composite systems are emerging in the fields of novel active packaging, functional factor delivery systems and gel systems with high medical value. The products of these protein composite systems usually have high functional properties, mainly due to the interaction of the remaining natural active substances with protein molecules, which can be broadly categorized into covalent interactions and non-covalent interactions, and which, despite the differences in these interactions, together constitute the cornerstone for the stability of protein composite systems and for in-depth research.
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Affiliation(s)
- Xiangning Lu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Sheng Qian
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Xinhui Wu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tiantong Lan
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
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14
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Li Q, Zhou W, Yu X, Cui F, Tan X, Sun T, Li J. Preparation and characterization of zein/gelatin electrospun film loaded with ε-polylysine and gallic acid as tuna packaging system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1942-1952. [PMID: 37886811 DOI: 10.1002/jsfa.13080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 08/29/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
BACKGROUND Composite nanofiber films loaded with ε-polylysine (PL) and gallic acid (GA) were prepared using a zein/gelatin (ZG) electrospinning method to develop effective active packaging films for tuna preservation. The morphology, structure, thermal stability, hydrophobicity, antibacterial, and antioxidant properties of the films, and their application for tuna during a period of storage of 4 °C were investigated. RESULTS PL reduced the average diameter of ZG fibers, whereas GA increased it. The PL/GA/ZG film possessed a well distributed fiber morphology with an average diameter of 810 ± 150 nm. Fourier-transform infrared spectroscopy and X-ray diffraction results showed the physical loading of PL and GA in ZG film with the main chemical bonds and crystal structure unchanged. The addition of both PL and GA reduced hydrophobicity of the ZG film while the PL/GA/ZG film was still hydrophobic. GA enhanced its thermal stability and contributed to its antioxidant activity. PL and GA synergetically enhanced the antibacterial activity of ZG film against Shewanella putrefaciens. PL combined with GA is more suitable for modifying ZG film than GA alone. The PL/GA/ZG film effectively inhibited total viable counts, total volatile base nitrogen, fat oxidation, and texture deterioration of tuna fillets at 4 °C storage, and could extend the shelf life by 3 days. CONCLUSIONS The PL/GA/ZG nanofiber film demonstrated promising potential for application in the preservation of aquatic products as a new antibacterial and antioxidant food packaging. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qiuying Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Wenxuan Zhou
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Xinrui Yu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Fangchao Cui
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Xiqian Tan
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Tong Sun
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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15
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Linares-Castañeda A, Franco-Hernández MO, Gómez y Gómez YDLM, Corzo-Rios LJ. Physical properties of zein-alginate-glycerol edible films and their application in the preservation of chili peppers ( Capsicum annuum L.). Food Sci Biotechnol 2024; 33:889-902. [PMID: 38371689 PMCID: PMC10866812 DOI: 10.1007/s10068-023-01393-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 06/21/2023] [Accepted: 07/13/2023] [Indexed: 02/20/2024] Open
Abstract
Edible films elaborated from macromolecules, like carbohydrates, proteins, and lipids, must protect and maintain the integrity of foods during their handling, storage, and transportation. In this work, the effect of the concentration of zein (1-2% w/v), sodium alginate (1.5-2% w/v), and glycerol (2-4% w/v) on edible films physicochemical properties was evaluated. The Zein-Alginate-Glycerol interaction was evidenced by the FTIR analysis, the high permeability to water vapor and contact angles less than 90° of the polymer matrices formed. The film made with 2% zein, 1.5% sodium alginate and 4% glycerol preserved the quality of the chili pepper during 15 days of storage at 20 °C, the edible films allowed 3 more days of shelf life for weight loss and 10 more days for firmness. Edible films could be used in chili peppers that are destined for industrial processing, and before use, remove the film with a simple wash. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01393-z.
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Affiliation(s)
- Alejandra Linares-Castañeda
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340 Mexico City, Mexico
| | - Marina Olivia Franco-Hernández
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340 Mexico City, Mexico
| | - Yolanda de las Mercedes Gómez y Gómez
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340 Mexico City, Mexico
| | - Luis Jorge Corzo-Rios
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340 Mexico City, Mexico
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16
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Wang K, Li W, Wu L, Li Y, Li H. Preparation and characterization of chitosan/dialdehyde carboxymethyl cellulose composite film loaded with cinnamaldehyde@zein nanoparticles for active food packaging. Int J Biol Macromol 2024; 261:129586. [PMID: 38266856 DOI: 10.1016/j.ijbiomac.2024.129586] [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: 10/27/2023] [Revised: 01/16/2024] [Accepted: 01/16/2024] [Indexed: 01/26/2024]
Abstract
In this study, zein-loaded cinnamaldehyde (Cin@ZN) nanoparticles were incorporated into Chitosan (CS)/dialdehyde carboxymethyl cellulose (DCMC) matrix to fabricate the active food packaging materials possessing outstanding antioxidant and antibacterial properties. The research investigated how varying levels of Cin@ZN nanoparticles affected the morphology, microstructure, physicochemical properties of CS/DCMC composite films. The inclusion of Cin@ZN could significantly improve the mechanical strength, reduce the water vapor and oxygen permeability of CS/DCMC composite films and endow films with UV-light blocking properties. It's worth noting that the antibacterial and antioxidant capacities of CS/DCMC films had an astonishing enhancement with Cin@ZN blending, in which ABTS scavenging ratio of the composite films (100 mg) with different Cin@ZN contents reached >90 %. Furthermore, CS/DCMC/Cin@ZN 35 % composite film has the ability to efficiently protect strawberries from microbial damage and decelerate the spoilage rate of strawberries under ambient condition. Consequently, the CS/DCMC/Cin@ZN composite film can be applied as packaging material to extend the lifespan of fruits.
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Affiliation(s)
- Kun Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Wei Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Linhuanyi Wu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongshi Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Hui Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
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17
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Dag D, Jung J, Zhao Y. Development and characterization of cellulose nanofiber reinforced hydroxypropyl methylcellulose films functionalized with propolis-loaded zein nanoparticles and its application for cheddar cheese storage. Int J Biol Macromol 2024; 261:129790. [PMID: 38307431 DOI: 10.1016/j.ijbiomac.2024.129790] [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: 10/06/2023] [Revised: 01/19/2024] [Accepted: 01/25/2024] [Indexed: 02/04/2024]
Abstract
Cellulose nanofiber (CNF) reinforced hydroxypropyl methylcellulose (HPMC) films were functionalized with propolis-loaded zein nanoparticles (ZNP) to develop active, printable, and heat-sealable films. The films with 0, 0.10, 0.25, 0.50, or 0.75 mg/mL propolis-loaded ZNP, named 0ZNP, 0.10ZNP, 0.25ZNP, 0.50ZNP, and 0.75ZNP, respectively, were characterized for their mechanical, physicochemical, structural, functional and optical properties and antioxidant activity. The addition of propolis-loaded ZNP did not change tensile strength (P > 0.05), but increased elongation at break (from 24.72 to 36.58 %) (P < 0.05) for 0.25ZNP film. A water contact angle increased significantly (P < 0.05) for 0.50ZNP (~45 %) and 0.75ZNP (~137 %) films. The 0.25ZNP and 0.75ZNP films were evaluated for packaging cheddar cheese under refrigerated storage for 30 days, and resulted in comparable water activity, pH, titratable acidity, and lipid oxidation (P > 0.05) with those packaged by LDPE film and vacuum package. The developed films can function as eco-friendly alternatives to single-use plastic food packaging.
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Affiliation(s)
- Damla Dag
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States
| | - Jooyeoun Jung
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States.
| | - Yanyun Zhao
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, United States.
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18
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Li X, Li F, Zhang X, Tang W, Huang M, Huang Q, Tu Z. Interaction mechanisms of edible film ingredients and their effects on food quality. Curr Res Food Sci 2024; 8:100696. [PMID: 38444731 PMCID: PMC10912050 DOI: 10.1016/j.crfs.2024.100696] [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: 12/19/2023] [Revised: 02/08/2024] [Accepted: 02/09/2024] [Indexed: 03/07/2024] Open
Abstract
Traditional food packaging has problems such as nondegradable and poor food safety. Edible films play an important role in food packaging, transportation and storage, having become a focus of research due to their low cost, renewable, degradable, safe and non-toxic characteristics. According to the different materials of edible films substrate, edible films are usually categorized into proteins, polysaccharides and composite edible films. Functional properties of edible films prepared from different substrate materials also vary, single substrate edible films are defective in some aspects. Functional ingredients such as proteins, polysaccharides, essential oils, natural products, nanomaterials, emulsifiers, and so on are commonly added to edible films to improve their functional properties, extend the shelf life of foods, improve the preservation of sensory properties of foods, and make them widely used in the field of food preservation. This paper introduced the classification, characteristics, and modification methods of common edible films, discussed the interactions among the substrate ingredients of composite edible films, the influence of functional ingredients on the properties of edible films, and the effects of modified edible films on the quality of food, aiming to provide new research ideas for the wide application and further study of edible films.
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Affiliation(s)
- Xin Li
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Fenghong Li
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Xuan Zhang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Weiyuan Tang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Mingzheng Huang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Zongcai Tu
- National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China
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19
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Jeong D, Jang G, Jung WK, Park YH, Bae H. Stretchable zein-coated alginate fiber for aligning muscle cells to artificially produce cultivated meat. NPJ Sci Food 2024; 8:13. [PMID: 38374073 PMCID: PMC10876650 DOI: 10.1038/s41538-024-00257-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 02/05/2024] [Indexed: 02/21/2024] Open
Abstract
Numerous studies have explored the cultivation of muscle cells using non-animal materials for cultivated meat production. Achieving muscle cell proliferation and alignment using 3D scaffolds made from plant-based materials remains challenging. This study introduces a technique to culture and align muscle cells using only plant-based materials, avoiding toxic chemical modifications. Zein-alginate fibers (ZA fibers) were fabricated by coating zein protein onto alginate fibers (A fibers). Zein's excellent cell compatibility and biodegradability enable high cell adhesion and proliferation rates, and the good ductility of the ZA fibers enable a high strain rate (>75%). We demonstrate mature and aligned myotube formation in ZA fibers, providing a simple way to align muscle cells using plant-based materials. Additionally, cultivated meat was constructed by assembling muscle, fat, and vessel fibers. This method holds promise for the future mass production of cultivated meat.
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Affiliation(s)
- Dayi Jeong
- Department of Stem Cell and Regenerative Biotechnology, KU Convergence Science and Technology Institute, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029, Republic of Korea
| | - Goo Jang
- Laboratory of Theriogenology and Biotechnology, Department of Veterinary Clinical Science, College of Medicine and the Research Institute of Veterinary Science, Seoul National University, Seoul, 08826, Republic of Korea
| | - Woo Kyung Jung
- NoAH Biotech Co., Ltd., Suwon-si, Gyeonggi-do, 16614, Republic of Korea
| | - Yong Ho Park
- NoAH Biotech Co., Ltd., Suwon-si, Gyeonggi-do, 16614, Republic of Korea
- Department of Microbiology, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, Republic of Korea
| | - Hojae Bae
- Department of Stem Cell and Regenerative Biotechnology, KU Convergence Science and Technology Institute, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029, Republic of Korea.
- Institute of Advanced Regenerative Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 05029, Republic of Korea.
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20
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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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21
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Zhang W, Liu J, Zhang T, Teng B. A High-Performance Food Package Material Prepared by the Synergistic Crosslinking of Gelatin with Polyphenol-Titanium Complexes. Antioxidants (Basel) 2024; 13:167. [PMID: 38397765 PMCID: PMC10885897 DOI: 10.3390/antiox13020167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 01/21/2024] [Accepted: 01/22/2024] [Indexed: 02/25/2024] Open
Abstract
This study aims to enhance gelatin film performance in the food industry by incorporating polyphenol-titanium complexes (PTCs) as crosslinkers. PTCs introduce multiple linkages with gelatin, including coordination and hydrogen bonds, resulting in synergistic crosslinking effects. This leads to an increased hydrodynamic volume, particle size, and thermal stability of the gelatin films. Compared to films crosslinked solely by polyphenols or titanium, PTC-crosslinked gelatin films exhibit significant improvements. They show enhanced mechanical properties with a tensile strength that is 1.7 to 2.6 times higher than neat gelatin films. Moreover, these films effectively shield UV light (from 82% to 99%), providing better protection for light-sensitive food ingredients and preserving lutein content (from 74.2% to 78.1%) under light exposure. The incorporation of PTCs also improves film hydrophobicity, as indicated by water contact angles ranging from 115.3° to 131.9° and a water solubility ranging from 31.5% to 33.6%. Additionally, PTC-enhanced films demonstrate a superior antioxidant ability, with a prolonged polyphenol release (up to 18 days in immersed water) and a higher free radical scavenging ability (from 22% to 25.2%). Overall, the improved characteristics of gelatin films enabled by PTCs enhance their performance, making them suitable for various food packaging applications.
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Affiliation(s)
- Wanqin Zhang
- College of Science, Shantou University, Shantou 515063, China; (W.Z.); (J.L.)
| | - Jiaman Liu
- College of Science, Shantou University, Shantou 515063, China; (W.Z.); (J.L.)
| | - Tao Zhang
- Key Laboratory of Marine Materials and Related Technologies, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo 315201, China
| | - Bo Teng
- College of Science, Shantou University, Shantou 515063, China; (W.Z.); (J.L.)
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Shantou University, Shantou 515063, China
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22
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Athanasopoulou E, Bigi F, Maurizzi E, Karellou EIE, Pappas CS, Quartieri A, Tsironi T. Synthesis and characterization of polysaccharide- and protein-based edible films and application as packaging materials for fresh fish fillets. Sci Rep 2024; 14:517. [PMID: 38177403 PMCID: PMC10767132 DOI: 10.1038/s41598-024-51163-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Accepted: 01/01/2024] [Indexed: 01/06/2024] Open
Abstract
The rising packaging industry together with global demand for sustainable production has increased the interest in developing biodegradable packaging materials. The aim of the study was to develop edible films based on pectin, gelatin, and hydroxypropyl methylcellulose and evaluate their applicability as biodegradable packaging materials for gilthead seabream fillets. Mechanical properties, water barriers, wettability of the films through contact angle measurement, optical, and UV-Vis barrier properties were evaluated for food packaging applications. The effective blend of polysaccharide and protein film-forming solutions was confirmed by the produced films with excellent optical properties, acceptable mechanical properties and adequate barriers to water vapor. The contact angle for pectin based and gelatin based films were higher than 90° indicating the hydrophobic films, while HPMC based films had contact angle lower than 90°. The produced films were tested as alternative and environmentally friendly packaging materials for gilthead seabream fillets during refrigerated storage. All tested packaging conditions resulted in similar shelf-life in packed gilthead seabream fillets (i.e. 7-8 days at 2 °C). The results showed that the developed films may reduce the use of conventional petroleum-based food packaging materials without affecting the shelf-life of fish.
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Affiliation(s)
- Evmorfia Athanasopoulou
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Francesco Bigi
- Packtin, Via Del Chionso, 14/I, 42122, Reggio Emilia, RE, Italy
| | - Enrico Maurizzi
- Department of Life Science, University of Modena and Reggio Emilia, Via John Fitzgerald Kennedy 17/I, 42122, Reggio Emilia, RE, Italy
| | | | - Christos S Pappas
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | | | - Theofania Tsironi
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece.
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Kang S, Bai Q, Qin Y, Liang Q, Hu Y, Li S, Luan G. Film-forming properties and mechanisms of soy protein: Insights from β-conglycinin and glycinin. Int J Biol Macromol 2023; 253:127611. [PMID: 37879573 DOI: 10.1016/j.ijbiomac.2023.127611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/09/2023] [Accepted: 10/20/2023] [Indexed: 10/27/2023]
Abstract
Extensive research has been conducted on soy protein films; however, limited information is available regarding the influence of the major components, β-conglycinin (7S) and glycinin (11S), on the film-forming properties of soy protein. This study aimed to isolate the 7S and 11S fractions in order to prepare films and investigate the impact of varying 7S/11S ratios on the film-forming solutions (FFS) and film properties. The findings revealed that higher 11S ratios led to increased protein aggregation, consequently elevating the storage modulus (G') of the FFS. Notably, an optimal 7S/11S ratio of 7S1:11S2 (CF3) significantly enhanced the film's water resistance. Specifically, it enhanced the water contact angle by an impressive 17.44 % and reduced the water vapor transmission rate by 27.56 %. These improvements were attributed to intermolecular interactions, involving hydrogen bonds and salt bridges, between the amino acid residues of 7S and 11S. As a result, a more uniform and dense microstructure was achieved. Interestingly, the mechanical and optical properties of the film were maintained by the different protein fractions examined. In summary, this study contributes to the understanding of the film-forming properties of soy protein, particularly the role of 7S and 11S.
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Affiliation(s)
- Shufang Kang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qinbo Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yana Qin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qiuhong Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yayun Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Shengkai Li
- Seed Station of Xining City, Xining 810016, China
| | - Guangzhong Luan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling 712100, China; Seed Station of Xining City, Xining 810016, China.
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24
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Zeng H, Jin T, Shi S, Liu L, Guo H, Xie L, Chai X, Xu K, Du G, Zhang L. Boiling water resistant fully bio-based adhesive made from maleated chitosan and glucose with excellent performance. Int J Biol Macromol 2023; 253:127446. [PMID: 37839593 DOI: 10.1016/j.ijbiomac.2023.127446] [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: 06/06/2023] [Revised: 10/05/2023] [Accepted: 10/13/2023] [Indexed: 10/17/2023]
Abstract
Biomass resources are widely considered potential alternatives to formaldehyde-based wood adhesives because of their abundance. In this study, an environmentally friendly biomass adhesive, carboxylated chitosan-glucose (CSC-G), was prepared using chitosan, maleic anhydride, and glucose. The structure and water resistance of the adhesive were analyzed in detail. Maleic anhydride act as a bridge connecting chitosan and glucose, giving the adhesive good water solubility and resistance. The improved water resistance of the CSC-G adhesive was attributed to the formation of covalent cross-linked structures and an increased degree of system cross-linking. Additionally, the curing temperature of the CSC-G adhesive was superior to those of previously reported polyester adhesives. This study not only expands the application scope of fishery waste, but also demonstrates its great potential for the preparation of high-performance plywood.
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Affiliation(s)
- Heyang Zeng
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, Yunnan, China
| | - Tao Jin
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, Yunnan, China
| | - Senlei Shi
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, Yunnan, China
| | - Li Liu
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, Yunnan, China
| | - Haiyang Guo
- Jiaxing Key Laboratory of Molecular Recognition and Sensing, College of Biological, Chemical Sciences and Engineering, Jiaxing University, Jiaxing 314001, China.
| | - Linkun Xie
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, Yunnan, China
| | - Xijuan Chai
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, Yunnan, China
| | - Kaimeng Xu
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, Yunnan, China
| | - Guanben Du
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, Yunnan, China.
| | - Lianpeng Zhang
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, Yunnan, China.
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25
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Xu H, Li J, McClements DJ, Cheng H, Long J, Peng X, Xu Z, Meng M, Zou Y, Chen G, Jin Z, Chen L. Eggshell waste act as multifunctional fillers overcoming the restrictions of starch-based films. Int J Biol Macromol 2023; 253:127165. [PMID: 37778592 DOI: 10.1016/j.ijbiomac.2023.127165] [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: 08/07/2023] [Revised: 09/19/2023] [Accepted: 09/28/2023] [Indexed: 10/03/2023]
Abstract
Starch has great potential to replace petroleum-based plastics in food packaging applications. However, starch films often exhibit poor mechanical and barrier properties, and are vulnerable to moisture and bacterial contamination. This study proved that the incorporation of eggshell powder (ES) enhanced the hydrogen bonding in starch-based films significantly, which contributed to improved tensile strength, Young's modulus, and water resistance of the films. The performance of ES-incorporated films could be optimized by adjusting the size, concentration, and surface property of ES in the film matrix. Notably, adsorbing epigallocatechin gallate (EGCG) on the surface of porous ES contributed to enhanced dispersibility of the fillers in the film matrix, which increased the tortuous path of light, water vapor, and oxygen have to take through the films, resulting in increased UV screening performance, water vapor and oxygen barrier property of the films by 60 %, 7.2 %, and 27.9 %, respectively. Meanwhile, loading EGCG in ES also enable superior antibacterial activity of the final films. This study suggests that eggshell fillers offer a sustainable means of improving the functional performance of starch-based films, which may increase their application as packaging materials in the food industry.
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Affiliation(s)
- Hao Xu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Jiaxu Li
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Hao Cheng
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co., Ltd, Zhongshan 528436, China
| | - Yidong Zou
- Yixing Skystone Feed Co., Ltd, Wuxi 214251, China
| | | | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China; Guangdong Licheng Detection Technology Co., Ltd, Zhongshan 528436, China.
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26
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Teoh RW, Ting ASY, Thoo YY. Characterization and modeling of diffusion kinetics of rosemary oleoresin extract from gellan gum-based film. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2978-2989. [PMID: 37786603 PMCID: PMC10542068 DOI: 10.1007/s13197-023-05826-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 08/11/2023] [Accepted: 08/23/2023] [Indexed: 10/04/2023]
Abstract
Fresh food products are highly prone to oxidation and microbial attack, rendering them unsuitable for consumption. Thus, active food packaging was developed to protect and prolong food shelf-life. Zein/gellan gum (GG) based active film is developed by incorporating rosemary oleoresin extract (ROE) (0-20%). The films were characterized by their barrier and antioxidant properties. The release behavior of ROE in fatty and hydrophilic food stimulants was investigated via mathematical modeling. The active films incorporated with 20% ROE have significantly higher oxygen barrier and oxygen transfer is reduced by 20% compared to the control. A tortuous path is created with ROE, which impedes oxygen movement across the film. ROE addition improved water resistance performance by reducing the active film swelling ratio by 31%. This improvement is attributed to the hydrophobic nature of ROE. FTIR shows that the interaction between ROE and the active film is primarily hydrogen bonding and electrostatic interactions. Active film exhibits excellent antioxidant activity, with high TPC, DPPH scavenging activity, and FRAP. Mathematical modeling revealed a higher diffusivity (D) of ROE in fatty food stimulants at 24 °C, attributed to high polarity and solubility in fatty food stimulants. Overall, this active film has an excellent antioxidant effect and could potentially be used as food packaging for high-fat food products to prevent oxidation. Graphical abstract
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Affiliation(s)
- Ru Wei Teoh
- School of Science, Monash University Malaysia, Bandar Sunway, 47500 Subang Jaya, Selangor Malaysia
| | - Adeline Su Yien Ting
- School of Science, Monash University Malaysia, Bandar Sunway, 47500 Subang Jaya, Selangor Malaysia
| | - Yin Yin Thoo
- School of Science, Monash University Malaysia, Bandar Sunway, 47500 Subang Jaya, Selangor Malaysia
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27
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Adel S, Fahmy RH, Elsayed I, Mohamed MI, Ibrahim RR. Fabrication and optimization of itraconazole-loaded zein-based nanoparticles in coated capsules as a promising colon-targeting approach pursuing opportunistic fungal infections. Drug Deliv Transl Res 2023; 13:2982-3002. [PMID: 37270444 PMCID: PMC10624751 DOI: 10.1007/s13346-023-01365-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/14/2023] [Indexed: 06/05/2023]
Abstract
Itraconazole (ITZ), a broad-spectrum antifungal drug, was formulated into colon-targeting system aiming to treat opportunistic colonic fungal infections that commonly infect chronic inflammatory bowel diseases (IBD) patients due to immunosuppressive therapy. Antisolvent precipitation technique was employed to formulate ITZ-loaded zein nanoparticles (ITZ-ZNPs) using various zein: drug and aqueous:organic phase ratios. Central composite face-centered design (CCFD) was used for statistical analysis and optimization. The optimized formulation was composed of 5.5:1 zein:drug ratio and 9.5:1 aqueous:organic phase ratio with its observed particle size, polydispersity index, zeta potential, and entrapment efficiency of 208 ± 4.29 nm, 0.35 ± 0.04, 35.7 ± 1.65 mV, and 66.78 ± 3.89%, respectively. ITZ-ZNPs were imaged by TEM that revealed spherical core-shell structure, and DSC proved ITZ transformation from crystalline to amorphous form. FT-IR showed coupling of zein NH group with ITZ carbonyl group without affecting ITZ antifungal activity as confirmed by antifungal activity test that showed enhanced activity of ITZ-ZNPs over the pure drug. Histopathological examination and cytotoxicity tests ensured biosafety and tolerance of ITZ-ZNPs to the colon tissue. The optimized formulation was then loaded into Eudragit S100-coated capsules and both in vitro release and in vivo X-ray imaging confirmed the success of such coated capsules in protecting ITZ from the release in stomach and intestine while targeting ITZ to the colon. The study proved that ITZ-ZNPs is promising and safe nanoparticulate system that can protect ITZ throughout the GIT and targeting its release to the colon with effectual focused local action for the treatment of colon fungal infections.
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Affiliation(s)
- Shery Adel
- Department of Pharmaceutics, Faculty of Pharmacy, Ahram Canadian University, 6th of October City, Egypt
| | - Rania H Fahmy
- Department of Pharmaceutics, Faculty of Pharmacy, Ahram Canadian University, 6th of October City, Egypt.
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Cairo University, Kasr El-Aini Street, Cairo, 11562, Egypt.
| | - Ibrahim Elsayed
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Cairo University, Kasr El-Aini Street, Cairo, 11562, Egypt
- Department of Pharmaceutical Sciences, College of Pharmacy and Thumbay Research Institute for Precision Medicine, Gulf Medical University, Ajman, United Arab Emirates
| | - Magdy I Mohamed
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Cairo University, Kasr El-Aini Street, Cairo, 11562, Egypt
| | - Reem R Ibrahim
- Department of Pharmaceutics, Faculty of Pharmacy, Ahram Canadian University, 6th of October City, Egypt
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Helwan University, Ain Helwan, Egypt
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28
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Wang S, Rao W, Hou C, Suleman R, Zhang Z, Chai X, Tian H. Development of Plastic/Gelatin Bilayer Active Packaging Film with Antibacterial and Water-Absorbing Functions for Lamb Preservation. Food Sci Anim Resour 2023; 43:1128-1149. [PMID: 37969331 PMCID: PMC10636216 DOI: 10.5851/kosfa.2023.e32] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/20/2023] [Accepted: 06/20/2023] [Indexed: 11/17/2023] Open
Abstract
In order to extend the shelf life of refrigerating raw lamb by inhibiting the growth of microorganisms, preventing the oxidation of fat and protein, and absorbing the juice outflow of lamb during storage, an active packaging system based on plastic/gelatin bilayer film with essential oil was developed in this study. Three kinds of petroleum-derived plastic films, oriented polypropylene (OPP), polyethylene terephthalate, and polyethylene, were coated with gelatin to make bilayer films for lamb preservation. The results showed significant improvement in the mechanical properties, oxygen, moisture, and light barriers of the bilayer films compared to the gelatin film. The OPP/gelatin bilayer film was selected for further experiments because of its highest acceptance by panelists. If the amount of juice outflow was less than 350% of the mass of the gelatin layer, it was difficult for the gelatin film to separate from lamb. With the increase in essential oil concentration, the water absorption capacity decreased. The OPP/gelatin bilayer films with 20% mustard or 10% oregano essential oils inhibited the growth of bacteria in lamb and displayed better mechanical properties. Essential oil decreased the brightness and light transmittance of the bilayer films and made the film yellow. In conclusion, our results suggested that the active packaging system based on OPP/gelatin bilayer film was more suitable for raw lamb preservation than single-layer gelatin film or petroleum-derived plastic film, but need further study, including minimizing the amount of essential oil, enhancing the mechanical strength of the gelatin film after water absorption.
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Affiliation(s)
- Shijing Wang
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Weili Rao
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Chengli Hou
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, National Risk Assessment
Laboratory of Agro-Products Processing Quality and Safety, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Raheel Suleman
- Department of Food Science and Technology,
Faculty of Food Science and Nutrition, Bahauddin Zakariya
University, Multan 60000, Pakistan
| | - Zhisheng Zhang
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Xiaoyu Chai
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Hanxue Tian
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
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29
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Lin W, Zhang Y, Huang J, Li Z. pH-responsive double-layer film based on chitosan/curcumin-β-cyclodextrin complex/cinnamaldehyde and zein/alizarin for pork freshness monitoring and maintaining. Food Res Int 2023; 173:113460. [PMID: 37803785 DOI: 10.1016/j.foodres.2023.113460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 09/01/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
A pH-responsive double-layer film comprising chitosan (CS), zein (Z), curcumin-β-cyclodextrin complex (Cur- β-CD), alizarin (AL) and cinnamaldehyde (CIN) was developed to detect spoilage and prolong the shelf life of pork. The outer Z/AL is the colorimetric responsive and highly protective outer layer, while the CS/Cur- β-CD/CIN is the fluorescence responsive and functional layer. The CS/Cur- β-CD/CIN-Z/AL film demonstrated excellent barrier properties against oxygen (8.48 × 10-13 g (m s Pa)-1) and water (2.42 × 10-11 g (m s Pa)-1) primarily due to the polar interactions in the Z structure and its hydrophobic nature. The addition of AL and Cur provided the CS/Cur- β-CD/CIN-Z/AL film with pH colorimetric and fluorescence response capabilities, respectively. Furthermore, the inclusion of Cur- β-CD, CIN and AL significantly enhanced the film's antioxidant and antibacterial properties, with radical scavenging rates of 79.29 % (DPPH) and 89.84 % (ABTS), as well as antibacterial efficiencies of 96.2 % (S. aureus) and 85.78 % (E. coli). To test the effectiveness of the double-layer film, a freshness monitoring and maintenance experiment was conducted on pork stored at 4 °C for 8 days. Various parameters of pork, including surface color, pH value, total volatile bases nitrogen (TVB-N), total viable counts (TVC), thiobarbituric acid reactive substance (TBARS), hardness and springiness, were measured, along with the color and fluorescence intensity (FL) of the film. The shelf life of the pork was extended by at least 2 days compared to the control group, and the pork was considered inedible if ΔE ≥ 12 or FL intensity ≤ 2160. Overall, this food packaging film shows promise in simultaneously monitoring and maintaining the freshness of pork.
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Affiliation(s)
- Wanmei Lin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yifan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jihong Huang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, PR China; School of Food and Pharmacy, Xuchang University, Xuchang 461000, PR China.
| | - Zhonghong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, Shaanxi, PR China.
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30
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Li Z, Lu F, Liu Y. A Review of the Mechanism, Properties, and Applications of Hydrogels Prepared by Enzymatic Cross-linking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37390351 DOI: 10.1021/acs.jafc.3c01162] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/02/2023]
Abstract
Hydrogels, as biological materials, are widely used in food, tissue engineering, and biomedical applications. Nevertheless, many issues remain in the preparation of hydrogels by physical and chemical methods, such as low bioaffinity, weak mechanical properties, and unstable structures, which also limit their applications in other fields. However, the enzymatic cross-linking method has the advantages of high catalytic efficiency, mild reaction conditions, and the presence of nontoxic substances. In this review, we evaluated the chemical, physical, and biological methods of preparing hydrogels and introduced three common cross-linking enzymes and their principles for preparing hydrogels. This review introduced the applications and properties of hydrogels prepared by the enzymatic method and also provided some suggestions regarding the current situation and future development of hydrogels prepared by enzymatic cross-linking.
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Affiliation(s)
- Ziyuan Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Fuping Lu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
| | - Yihan Liu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, The College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, P. R. China
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31
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Ullah S, Hashmi M, Shi J, Kim IS. Fabrication of Electrospun PVA/Zein/Gelatin Based Active Packaging for Quality Maintenance of Different Food Items. Polymers (Basel) 2023; 15:2538. [PMID: 37299339 PMCID: PMC10255895 DOI: 10.3390/polym15112538] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/26/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
In this research, electrospun PVA/Zein/Gelatin based tri-component active food packaging has been fabricated to enhance the shelf life of food by assuring the food quality (freshness, taste, brittleness, color, etc.) for longer. Electrospinning imparts good morphological properties along with breathability in nanofibrous mats. Electrospun active food packaging has been characterized to investigate the morphological, thermal, mechanical, chemical, antibacterial and antioxidant properties. Results of all tests indicated that the PVA/Zein/Gelatin nanofiber sheet possessed good morphology, thermal stability, mechanical strength, good antibacterial properties along with excellent antioxidant properties, which makes it the most suitable food packaging for increasing the shelf life of different food items like sweet potatoes, potatoes and kimchi. Shelf life of sweet potatoes and potatoes was observed for a period of 50 days, and shelf life of the kimchi was observed for a period of 30 days. It was concluded that nanofibrous food packaging may enhance the shelf life of fruit and vegetables because of their better breathability and antioxidant properties.
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Affiliation(s)
- Sana Ullah
- Nano Fusion Technology Research Group, Interdisciplinary Cluster for Cutting Edge Technologies, Institute of Fiber Engineering (IFES), Shinshu University, Ueda Campus, Ueda 386-8567, Nagano, Japan;
- Institute of Inorganic Chemistry I, Helmholtz Institute of Ulm (HIU), Ulm University, Helmholtzstrasse 11, 89081 Ulm, Baden Württemberg, Germany
| | - Motahira Hashmi
- Nano Fusion Technology Research Group, Interdisciplinary Cluster for Cutting Edge Technologies, Institute of Fiber Engineering (IFES), Shinshu University, Ueda Campus, Ueda 386-8567, Nagano, Japan;
| | - Jian Shi
- Faculty of Textile Science and Technology, Shinshu University, Ueda 386-8567, Nagano, Japan;
| | - Ick Soo Kim
- Nano Fusion Technology Research Group, Interdisciplinary Cluster for Cutting Edge Technologies, Institute of Fiber Engineering (IFES), Shinshu University, Ueda Campus, Ueda 386-8567, Nagano, Japan;
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32
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Mahdi AA, Al-Maqtari QA, Al-Ansi W, Hu W, Hashim SBH, Cui H, Lin L. Replacement of polyethylene oxide by peach gum to produce an active film using Litsea cubeba essential oil and its application in beef. Int J Biol Macromol 2023; 241:124592. [PMID: 37116846 DOI: 10.1016/j.ijbiomac.2023.124592] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/11/2023] [Accepted: 04/21/2023] [Indexed: 04/30/2023]
Abstract
This study evaluated the effects of adding various concentrations (0 %, 1 %, 2 %, and 3 %) of peach gum (PG) to films made from polyethylene oxide (PEO) combined with Litsea cubeba essential oil (LCEO) to be utilized as active packaging for food in the future. The findings showed that the film containing PG 2 % concentration had the best physic-mechanical properties. In films made with PG, the glass transition temperature was significantly improved. Combining PG and PEO resulted in films that were brighter in color, had lower WVP values, and had the lowest water activity. Furthermore, XRD demonstrated that PG additions were compatible with the film of PEO blended with LCEO. The PG films formulated with PG presented high antioxidant and antibacterial activity against Staphylococcus aureus and E. coli. Wrapping beef with P2G2 film led to maintaining its quality with suitable levels of pH, TBARS, and TVB-N. This also decreased the number of E. coli and S. aureus in beef throughout the storage period. The results indicate that adding PG to PEO films enhances their suitability for food preservation.
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Affiliation(s)
- Amer Ali Mahdi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen
| | - Qais Ali Al-Maqtari
- Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Waleed Al-Ansi
- Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wei Hu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Sulafa B H Hashim
- 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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33
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Wu H, Wang J, Li T, Lei Y, Peng L, Chang J, Li S, Yuan X, Zhou M, Zhang Z. Effects of cinnamon essential oil-loaded Pickering emulsion on the structure, properties and application of chayote tuber starch-based composite films. Int J Biol Macromol 2023; 240:124444. [PMID: 37062380 DOI: 10.1016/j.ijbiomac.2023.124444] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 04/07/2023] [Accepted: 04/10/2023] [Indexed: 04/18/2023]
Abstract
The use of non-conventional starch sources to develop biodegradable and bioactive starch-based films have attracted increasing attention recently. In this study, a nonconventional chayote tuber starch (CTS) was functionalized by zein-pectin nanoparticle-stabilized cinnamon essential oil (CEO) Pickering emulsion (ZPCO) to develop a novel bioactive composite films for food packaging application. Results demonstrated that antibacterial ZPCO featuring long-term stability was successfully obtained. FTIR and SEM analyses suggested that ZPCO have favorable dispersibility and compatibility with CTS matrix. With ZPCO increasing, the transmittance, tensile strength, and moisture content of composite films decreased, whereas their elongation at break, antimicrobial and antioxidant activities increased. ZPCO added at an appropriate level (2 %) can improve water-resistance of the films and reduce water vapor permeability. More importantly, ZPCO can achieve a slower sustained-release of CEO from composite films into food simulants. Furthermore, the composite film containing 2 % ZPCO is safe and nontoxic as proved by cell cytotoxicity test, and it can significantly prolong the shelf life of ground beef by showing the lowest total volatile base nitrogen and best acceptable sensory characteristic. Overall, the incorporation of ZPCO into CTS films offers a great potential application as a bioactive material in the food packing.
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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; College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China.
| | - Jie Wang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Ting Li
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Yuxiao Lei
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Lu Peng
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Jiaqi Chang
- 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
| | - 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
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Han T, Chen W, Zhong Q, Chen W, Xu Y, Wu J, Chen H. Development and Characterization of an Edible Zein/Shellac Composite Film Loaded with Curcumin. Foods 2023; 12:foods12081577. [PMID: 37107372 PMCID: PMC10137614 DOI: 10.3390/foods12081577] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/29/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
The development of functional edible films is promising for the food industry, and improving the water barrier of edible films has been a research challenge in recent years. In this study, curcumin (Cur) was added to zein (Z) and shellac (S) to prepare an edible composite film with a strong water barrier and antioxidant properties. The addition of curcumin significantly reduced the water vapor permeability (WVP), water solubility (WS), and elongation at break (EB), and it clearly improved the tensile strength (TS), water contact angle (WCA), and optical properties of the composite film. The ZS-Cur films were characterized by SEM, FT-IR, XRD, DSC, and TGA; the results indicated that hydrogen bonds were formed among the curcumin, zein, and shellac, which changed the microstructure and improved the thermal stability of the film. A test of curcumin release behavior showed controlled release of curcumin from the film matrix. ZS-Cur films displayed remarkable pH responsiveness, strong antioxidant properties, and inhibitory effects on E. coli. Therefore, the insoluble active food packaging prepared in this study provides a new strategy for the development of functional edible films and also provides a possibility for the application of edible films to extend the shelf life of fresh food.
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Affiliation(s)
- Tao Han
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Wenxue Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Qiuping Zhong
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Weijun Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Yaping Xu
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Jiawu Wu
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Haiming Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
- Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, China
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35
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Cui C, Gao L, Dai L, Ji N, Qin Y, Shi R, Qiao Y, Xiong L, Sun Q. Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09342-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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36
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Zhang Q, Bu Q, Xia J, Sun R, Li D, Luo H, Jiang N, Wang C. High-Performance, Degradable, Self-Healing Bio-Based Nanocomposite Coatings with Antibacterial and Antioxidant Properties. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:1220. [PMID: 37049314 PMCID: PMC10096551 DOI: 10.3390/nano13071220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/21/2023] [Accepted: 03/28/2023] [Indexed: 06/19/2023]
Abstract
The purpose of this study is to obtain a bio-based coating with good functional activity and self-healing ability, demonstrating its potential in food, materials, and other application fields. Plastic coatings can cause serious environmental pollution. It was a good solution to replace plastic coatings with degradable coatings. However, the development of degradable coatings in the fields of food and materials was limited due to their insufficient antibacterial ability and weak comprehensive properties. Therefore, chitosan nanoparticles (NPs) loaded with gallic acid (GA) were self-assembled with gelatin (GE) to prepare high-performance, degradable, self-healing bio-based nanocomposite coatings with antibacterial and antioxidant properties. The oxygen permeability of GE nanocomposite coatings decreased gradually with the addition of NPs, and the barrier properties increased significantly. At the same time, due to the excellent antioxidant and antibacterial ability of GA, the antioxidant effect of the nanocomposite coatings increased by 119%, and the antibacterial rate against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) increased by 32% and 58%, respectively, compared with the pure GE coatings. In addition, the nanocomposite coatings can be repaired within 24 h after being scratched at room temperature. Finally, GA coated with chitosan nanoparticles can significantly delay the escape of GA, and the retardation of gallic acid release exceeded 89% in simulated solutions after 24 h immersion, extending the service life of the nanocomposite coatings.
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Affiliation(s)
- Qiang Zhang
- School of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Qihang Bu
- School of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Jiangyue Xia
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Rongxue Sun
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Dajing Li
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Haibo Luo
- School of Food and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Ning Jiang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Cheng Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
- Integrated Scientific Research Base for Preservation, Storage and Processing Technology of Aquatic Products of the Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
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37
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Self-assembled emulsion gel based on modified chitosan and gelatin: Anti-inflammatory and improving cellular uptake of lipid-soluble actives. Int J Biol Macromol 2023; 231:123300. [PMID: 36657546 DOI: 10.1016/j.ijbiomac.2023.123300] [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: 10/13/2022] [Revised: 12/25/2022] [Accepted: 01/12/2023] [Indexed: 01/18/2023]
Abstract
To obtain a green carrier for intestinal targeted delivery, an emulsion gel was designed by the self-assembly between gelatin and Pickering emulsion based on gallic acid modified-chitosan nanoparticles (GCS NPs). The emulsion gels loaded with garlic essential oil (Geo) and curcumin (Cur) were abbreviated as GOEG and GCEG, respectively. Meanwhile, the sodium alginate bead loaded with Geo (GOEGS3) and the bead loaded with Cur (GCEGS) were prepared as controls. Results demonstrated that the emulsion gels significantly improved the bioaccessibility of Geo and Cur, showing great intestinal targeting delivery properties comparable to that of sodium alginate beads. Moreover, Caco-2 cell experiments indicated that GOEG and GCEG displayed good biocompatibility and enhanced cellular uptake of Geo and Cur. The emulsion gels also exhibited excellent anti-inflammatory properties in the lipopolysaccharide-induced cell model, exhibiting great potential for clinical application. This work provides some references for the preparation of multifunctional emulsion gels with excellent delivery performance by a green method.
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38
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Wu H, Ma L, Li S, Wang J, Li T, Peng L, Li S, Li Q, Yuan X, Zhou M, Zhang Z, Liu Y. Sustained-release antibacterial gelatin films: Effects of diatomite/carvacrol complex on their structure, physicochemical and antibacterial properties. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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39
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Kong J, Ge X, Sun Y, Mao M, Yu H, Chu R, Wang Y. Multi-functional pH-sensitive active and intelligent packaging based on highly cross-linked zein for the monitoring of pork freshness. Food Chem 2023; 404:134754. [DOI: 10.1016/j.foodchem.2022.134754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 10/03/2022] [Accepted: 10/23/2022] [Indexed: 11/04/2022]
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40
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Wang Y, Chen S, Yao Y, Wu N, Xu M, Yin Z, Zhao Y, Tu Y. Effects of citric acid crosslinking on the structure and properties of ovotransferrin and chitosan composite films. Int J Biol Macromol 2023; 229:268-281. [PMID: 36581036 DOI: 10.1016/j.ijbiomac.2022.12.187] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 12/08/2022] [Accepted: 12/17/2022] [Indexed: 12/28/2022]
Abstract
In this study, ovotransferrin/chitosan (OVT/CS) composite films cross-linked by citric acid (CA) were prepared and the effects of CA cross-linking on the structure and physicochemical properties of the composite films were investigated. The cross-linking degree measured by 2,4,6-trinitrobenzenesulfonic acid (TNBS) method confirmed that CA was cross-linked with the matrix, and Fourier transform infrared spectroscopy confirmed that more hydrogen bonds and electrostatic interactions were formed between CA and the matrix. Differential scanning calorimetry, X-ray diffraction and Scanning electron microscope images revealed the compatibility between substances. The synergistic inhibition between the matrix results in a significantly higher antibacterial activity of the composite film than the pure film. Compared with uncross-linked films, the mechanical properties, barrier properties and water resistance of the cross-linked films were significantly improved. When the concentration of CA was 5 wt% (W/W, on a dry basis of the weight of OVT and CS), the most significant improvement in film performance was obtained. The tensile strength of the film increased from 32.05 MPa without cross-linking to 61.99 MPa and the swelling degree decreased from 51.5 % to 24.23 %. The observed phenomena suggest that cross-linking OVT and CS with CA can obtain functional edible films with improved properties.
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Affiliation(s)
- Yuyu Wang
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Zhongping Yin
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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41
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da Silva SÂD, Batista LDSP, Diniz DS, Nascimento SSDC, Morais NS, de Assis CF, Passos TS, de Sousa Júnior FC. Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different Storage Conditions. Foods 2023; 12:foods12020252. [PMID: 36673344 PMCID: PMC9857835 DOI: 10.3390/foods12020252] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/26/2022] [Accepted: 12/29/2022] [Indexed: 01/09/2023] Open
Abstract
Probiotics are associated with health benefits to the host. However, their application can be limited due to a decrease in cell viability during processing, storage, and passage through the gastrointestinal tract. Microencapsulation is a simple and efficient alternative to improve the physical protection and stability of probiotics. The present study aimed to produce and characterize alginate or gelatin-based microparticles containing Lactobacillus acidophilus NRRL B-4495 or Lactiplantibacillus plantarum NRRL B-4496 by oil-in-water (O/W) emulsification and to evaluate the stability under storage conditions. The results showed that L. acidophilus and L. plantarum encapsulated in gelatin (LAEG and LPEG) presented diameters of 26.08 ± 1.74 μm and 21.56 ± 4.17 μm and encapsulation efficiencies of 89.6 ± 4.2% and 81.1 ± 9.7%, respectively. However, those encapsulated in alginate (LAEA and LPEA) showed an encapsulation efficiency of <1.0%. Furthermore, LAEG was stable for 120 days of storage at 5 °C and 25 °C. Therefore, encapsulation in gelatin by O/W emulsification is a promising strategy for protecting and stabilizing probiotic bacteria, enabling future application in foods.
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Affiliation(s)
| | | | - Dara Souza Diniz
- Department of Pharmacy, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59012-570, RN, Brazil
| | | | - Neyna Santos Morais
- Postgraduate Program in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
| | - Cristiane Fernandes de Assis
- Postgraduate Program in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
- Department of Pharmacy, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59012-570, RN, Brazil
| | - Thaís Souza Passos
- Postgraduate Program in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
- Department of Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
| | - Francisco Canindé de Sousa Júnior
- Postgraduate Program in Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
- Department of Pharmacy, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59012-570, RN, Brazil
- Postgraduate Program in Biotechnology-RENORBIO, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
- Correspondence:
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42
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Recent advances in biomolecule-based films and coatings for active and smart food packaging applications. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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43
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Wang S, Chen H, Tong Y, Li Y, Zhang J, Chen C, Ren F, Hou C, Wang P. Composite films with properties improved by increasing the compatibility of sodium caseinate and zein in a heated 60% ethanol solvent. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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44
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A Protein Aerogel with Distinctive Filtration Capabilities for Formaldehyde and Particulate Pollutants. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2023.123179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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45
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Zhang Z, Changqing F, Zhang W, Lei W, Wang D, Zhou X. Novel grasshopper protein/soy protein isolate/ pullulan ternary blend with hesperidin derivative for antimicrobial edible film. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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46
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Physicochemical, structural, mechanical and antioxidant properties of zein films incorporated with no-ultrafiltered and ultrafiltered betalains extract from the beetroot (Beta vulgaris) bagasse with potential application as active food packaging. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111153] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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47
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Maryam Adilah Z, Han Lyn F, Nabilah B, Jamilah B, Gun Hean C, Nur Hanani Z. Enhancing the physicochemical and functional properties of gelatin/graphene oxide/cinnamon bark oil nanocomposite packaging films using ferulic acid. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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48
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Zheng H, Zhao M, Dong Q, Fan M, Wang L, Li L. Extruded transglutaminase-modified gelatin–beeswax composite packaging film. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107849] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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49
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Gelatin films from wastes: a review of production, characterization, and application trends in food preservation and agriculture. Food Res Int 2022; 162:112114. [DOI: 10.1016/j.foodres.2022.112114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/27/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
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50
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Nian L, Wang M, Sun X, Zeng Y, Xie Y, Cheng S, Cao C. Biodegradable active packaging: Components, preparation, and applications in the preservation of postharvest perishable fruits and vegetables. Crit Rev Food Sci Nutr 2022; 64:2304-2339. [PMID: 36123805 DOI: 10.1080/10408398.2022.2122924] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh produce to deterioration caused by postharvest physiological and metabolic activities. Developing efficient preservation strategies is thus among the most important scientific issues to be urgently addressed in the field of food science. The incorporation of active agents into a polymer matrix to prepare biodegradable active packaging is being increasingly explored to mitigate the postharvest spoilage of fruits and vegetables during storage. This paper reviews the composition of biodegradable polymers and the methods used to prepare biodegradable active packaging. In addition, the interactions between bioactive ingredients and biodegradable polymers that can lead to plasticizing or cross-linking effects are summarized. Furthermore, the applications of biodegradable active (i.e., antibacterial, antioxidant, ethylene removing, barrier, and modified atmosphere) packaging in the preservation of fruits and vegetables are illustrated. These films may increase sensory acceptability, improve quality, and prolong the shelf life of postharvest products. Finally, the challenges and trends of biodegradable active packaging in the preservation of fruits and vegetables are discussed. This review aims to provide new ideas and insights for developing novel biodegradable active packaging materials and their practical application in the preservation of postharvest fruits and vegetables.
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Affiliation(s)
- Linyu Nian
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Mengjun Wang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Xiaoyang Sun
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yan Zeng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yao Xie
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Shujie Cheng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
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