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Cao Y, Song Z, Dong C, Zhang L, Yu Q, Han L. Potato oxidized hydroxypropyl starch/pectin-based indicator film with Clitoria ternatea anthocyanin and silver nanoparticles for monitoring chilled beef freshness. Int J Biol Macromol 2024; 273:133106. [PMID: 38876228 DOI: 10.1016/j.ijbiomac.2024.133106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 05/15/2024] [Accepted: 06/10/2024] [Indexed: 06/16/2024]
Abstract
Potato oxidized hydroxypropyl starch (POHS)/pectin (P) functional and smart beef freshness indicator films were prepared using butterfly pea (Clitoria ternatea) anthocyanin (BA) and silver nanoparticles (AgNPs). BA exhibited significant pH-responsive color changes. BA and AgNPs were evenly distributed within a polymer matrix to create a compatible film with POHS/P. The films containing BA and AgNPs had good UV resistance and maintained strong mechanical strength, barrier properties, and color stability. The color of the indicator film changed from purple to green when exposed to ammonia, with the 1 % POHS/P/BA/AgNPs film showing the most sensitive response. The films also demonstrated strong antibacterial and antioxidant properties. The freshness of beef was monitored using 1 % POHS/P/BA/AgNPs films and was identified as sub-fresh and spoiled on days 4 and 7, respectively. The relationship between the color change of the indicator label and the freshness of chilled beef was established: purple for fresh meat, blue for less fresh meat, and green for spoiled meat. Thus, the new POHS/P/BA/AgNPs film can serve as a smart packaging material to indicate food freshness and extend shelf life. These results suggest that POHS/P/BA/AgNPs films have significant potential as an active and smart food packaging material.
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Affiliation(s)
- Yinjuan Cao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Zhaoyang Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Chunjuan Dong
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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2
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Wang J, Zhao F, Huang J, Li Q, Yang Q, Ju J. Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases. Crit Rev Food Sci Nutr 2024; 64:6272-6297. [PMID: 36651301 DOI: 10.1080/10408398.2023.2167066] [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: 01/19/2023]
Abstract
Food spoilage caused by foodborne microorganisms will not only cause significant economic losses, but also the toxins produced by some microorganisms will also pose a serious threat to human health. Essential oil (EOs) has significant antimicrobial activity, but its application in the field of food preservation is limited because of its volatile, insoluble in water and sensitive to light and heat. Therefore, in order to solve these problems effectively, this paper first analyzed the antibacterial effect of EOs as an antimicrobial agent on foodborne bacteria and its mechanism. Then, the application strategies of EOs as a sustained-release antimicrobial agent in food preservation were reviewed. On this basis, the release mechanism and application cases of EOs in different antibacterial composites were analyzed. The purpose of this paper is to provide technical support and solutions for the preparation of new antibacterial packaging materials based on plant active components to ensure food safety and reduce food waste.
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Affiliation(s)
- Jindi Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jinglin Huang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qianyu Li
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
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3
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Rindhe S, Khan A, Priyadarshi R, Chatli M, Wagh R, Kumbhar V, Wankar A, Rhim JW. Application of bacteriophages in biopolymer-based functional food packaging films. Compr Rev Food Sci Food Saf 2024; 23:e13333. [PMID: 38571439 DOI: 10.1111/1541-4337.13333] [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: 11/27/2023] [Revised: 03/07/2024] [Accepted: 03/09/2024] [Indexed: 04/05/2024]
Abstract
Recently, food spoilage caused by pathogens has been increasing. Therefore, applying control strategies is essential. Bacteriophages can potentially reduce this problem due to their host specificity, ability to inhibit bacterial growth, and extend the shelf life of food. When bacteriophages are applied directly to food, their antibacterial activity is lost. In this regard, bacteriophage-loaded biopolymers offer an excellent option to improve food safety by extending their shelf life. Applying bacteriophages in food preservation requires comprehensive and structured information on their isolation, culturing, storage, and encapsulation in biopolymers for active food packaging applications. This review focuses on using bacteriophages in food packaging and preservation. It discusses the methods for phage application on food, their use for polymer formulation and functionalization, and their effect in enhancing food matrix properties to obtain maximum antibacterial activity in food model systems.
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Affiliation(s)
- Sandeep Rindhe
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Maharashtra Animal and Fishery Sciences University, Nagpur, India
| | - Ajahar Khan
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
| | - Ruchir Priyadarshi
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
| | - Manish Chatli
- Indian Council of Agricultural Research (ICAR)-Central Institute for Research on Goats (CIRG), Makhdoom, India
| | - Rajesh Wagh
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary Animal Sciences University, Ludhiana, India
| | - Vishal Kumbhar
- Department of Animal Husbandry, State Government, Maharashtra, India
| | - Alok Wankar
- Department of Veterinary Physiology, College of Veterinary and Animal Sciences, Maharashtra Animal and Fishery Sciences University, Nagpur, India
| | - Jong-Whan Rhim
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
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4
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Deng N, Hu Z, Li H, Li C, Xiao Z, Zhang B, Liu M, Fang F, Wang J, Cai Y. Physicochemical properties and pork preservation effects of lotus seed drill core powder starch-based active packaging films. Int J Biol Macromol 2024; 260:129340. [PMID: 38262831 DOI: 10.1016/j.ijbiomac.2024.129340] [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: 08/14/2023] [Revised: 12/27/2023] [Accepted: 01/07/2024] [Indexed: 01/25/2024]
Abstract
Lotus seed drill core powder starch (LCPS)-based active packaging films incorporated with cellulose nanocrystals (CNC) and grapefruit essential oil-corn nanostarch Pickering emulsion (ECPE) were characterized, and their pork preservation effects were investigated in this study. In contrast with corn, potato and rice starches, LCPS showed higher amylose content, elliptical and circular shape with more uniform size distribution. Furthermore, LCPS film exhibited lower light transmittance, stronger tensile strength, and smaller elongation at break compared to the other starch films. Then, the LCPS film containing 4 % CNC and 9 % ECPE was fabricated which had stronger mechanical properties, lower water vapor permeability and oxygen transmission rate, and denser network structure. FTIR and XRD analyses also confirmed that CNC and ECPE were successfully implanted into the LCPS matrix without damaging the crystalline structure of LCPS. Herein, the LCPS/CNC/ECPE film exerted potential antibacterial activity against Escherichia coli and Staphylococcus aureus. Besides, packaging with this composite film significantly preserved the pork during cold storage via decreasing its juice loss rate, pH value, total number of colonies, total volatile base nitrogen and thiobarbituric acid reactive substance values. The present study will provide a theoretical basis for the application of LCPS as new biodegradable active films.
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Affiliation(s)
- Na Deng
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Zhiqiang Hu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Hui Li
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resources, Hunan Academy of Forestry, Changsha 410018, China
| | - Zhihong Xiao
- State Key Laboratory of Utilization of Woody Oil Resources, Hunan Academy of Forestry, Changsha 410018, China
| | - Bo Zhang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Miao Liu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Fang Fang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China.
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China.
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5
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Fu J, Zhou Y, Xie H, Duan Q, Yang Y, Liu H, Yu L. From macro- to nano- scales: Effect of fibrillary celluloses from okara on performance of edible starch film. Int J Biol Macromol 2024; 262:129837. [PMID: 38302023 DOI: 10.1016/j.ijbiomac.2024.129837] [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: 08/19/2023] [Revised: 01/23/2024] [Accepted: 01/27/2024] [Indexed: 02/03/2024]
Abstract
Starch/cellulose composite is one of the most promising systems since both matrix and reinforce agent have same chemical unite glucose, which results in an excellent compatibility. In this work, edible starch film was developed by compositing starch with diverse fibrillary celluloses (FCs) derived from okara, employing a confluence of chemical interactions and mechanical influences. Since diameter of the FCs can be easily controlled by processing methodologies, it is the first time to systematically investigate the effect of diameter of the FCs from macro to nano-scales on the performances of starch-based film. The fabricated macro- and nano-fibrillar celluloses and reinforced starch films were characterized by scanning electron microscope, optical microscopy, Fourier transform infrared spectroscopy, Rheometer and contact angle. Results showed that the FCs increased modulus (about 170 %) and tensile strength (about 180 %) significantly as expected since they are well-compatible and some chemical interactions. It was found that nano-fibrillary celluloses (CNFs) improve the toughness (about 20 %) of the starch film more efficiently, which improved the well-recognized weakness of starch-based materials. The nano-scale roughness on the surface of the starch film caused by different shrinkage ratios between starch and CNFs during drying reduced water sensitivity, which is another well-recognized weakness of starch film.
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Affiliation(s)
- Jun Fu
- School of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450002, China; Institute of Chemistry, Henan Academy of Sciences, Zhengzhou 450002, China
| | - Yinglin Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Huifang Xie
- Institute of Chemistry, Henan Academy of Sciences, Zhengzhou 450002, China
| | - Qinfei Duan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yiwen Yang
- Institute of Chemistry, Henan Academy of Sciences, Zhengzhou 450002, China.
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Long Yu
- School of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450002, China; Institute of Chemistry, Henan Academy of Sciences, Zhengzhou 450002, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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6
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Brandelli A. Nanocomposites and their application in antimicrobial packaging. Front Chem 2024; 12:1356304. [PMID: 38469428 PMCID: PMC10925673 DOI: 10.3389/fchem.2024.1356304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Accepted: 02/13/2024] [Indexed: 03/13/2024] Open
Abstract
The advances in nanocomposites incorporating bioactive substances have the potential to transform the food packaging sector. Different nanofillers have been incorporated into polymeric matrixes to develop nanocomposite materials with improved mechanical, thermal, optical and barrier properties. Nanoclays, nanosilica, carbon nanotubes, nanocellulose, and chitosan/chitin nanoparticles have been successfully included into polymeric films, resulting in packaging materials with advanced characteristics. Nanostructured antimicrobial films have promising applications as active packaging in the food industry. Nanocomposite films containing antimicrobial substances such as essential oils, bacteriocins, antimicrobial enzymes, or metallic nanoparticles have been developed. These active nanocomposites are useful packaging materials to enhance food safety. Nanocomposites are promising materials for use in food packaging applications as practical and safe substitutes to the traditional packaging plastics.
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Affiliation(s)
- Adriano Brandelli
- Laboratory of Biochemistry and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
- Center of Nanoscience and Nanotechnology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
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7
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Liang W, Ge X, Lin Q, Niu L, Zhao W, Muratkhan M, Li W. Ternary composite degradable plastics based on Alpinia galanga essential oil Pickering emulsion templates: A potential multifunctional active packaging. Int J Biol Macromol 2024; 257:128580. [PMID: 38052283 DOI: 10.1016/j.ijbiomac.2023.128580] [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: 09/06/2023] [Revised: 11/21/2023] [Accepted: 12/01/2023] [Indexed: 12/07/2023]
Abstract
To reduce the use of petroleum-based plastics and explore multifunctional plastics, this study was conducted to prepare ternary composite plastics by doping Pickering emulsions containing Alpinia galanga essential oil into a polymer network consisting of poly(vinyl alcohol)-acetylated pullulan polysaccharides. Scanning electron microscopy results showed that although incompatible components were present in the composite plastic, compatibility improved with the addition of pullulan polysaccharides, resulting in smooth surfaces and cross-sections, which was consistent with the observation of continuous dark zones and low relative roughness (Ra = 5.51) in Atomic force microscopy. Further, Fourier transform spectroscopy and X-ray diffraction characterization revealed that the composite plastic disrupted the molecular and crystalline structures of the pure PVA, causing the stretching vibration of -OH and the decrease of relative crystallinity. Moreover, this plastic performed optimally at a PVA to pullulan polysaccharide ratio of 75:25, exhibiting good thermal (13.12 J/g) and mechanical properties, low water absorption (70.71 %) and water vapor transmission (1.80 × 10-3 g/m2 s), as well as excellent degradability. In addition, Alpinia galanga essential oil components in the composite plastic provided favorable antioxidant scavenging of DPPH and ABTS and inhibitory effects against Escherichia coli and Staphylococcus aureus. Chicken meat packaging revealed that the plastic maintained sensory parameters such as pH and color by inhibiting the oxidation of proteins and lipids during shelf-life. The findings provide insights into developing innovative, green, multifunctional packaging and broaden the in-depth application of Alpinia galanga essential oil.
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Affiliation(s)
- Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province 528458, China
| | - Qian Lin
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Li Niu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Marat Muratkhan
- Kazakh Agrotechnical University, Nur-Sultan, Zhenis avenue, 62, 010011, Republic of Kazakhstan
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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8
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Lin W, Zhang Y, Huang J, Li Z. Fluorescence and pectinase double-triggered chitosan/pectin/calcium propionate/curcumin-β-cyclodextrin complex film for pork freshness monitoring and maintenance. Int J Biol Macromol 2024; 257:128603. [PMID: 38056733 DOI: 10.1016/j.ijbiomac.2023.128603] [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: 09/06/2023] [Revised: 11/11/2023] [Accepted: 12/02/2023] [Indexed: 12/08/2023]
Abstract
An intelligent and active food packaging film based on chitosan (CS), pectin (P), calcium propionate (CP), and curcumin-β-cyclodextrin complex (Cur-β-CD) was prepared. The CS/P/CP/Cur-β-CD film exhibited improved hydrophobicity (74.78 ± 0.53°), water vapor (4.55 ± 0.16 × 10-11 g·(m·s·Pa)-1), and oxygen (1.50 ± 0.06 × 10-12 g·(m·s·Pa)-1) barrier properties, as well as antioxidant (72.34 ± 3.79 % for DPPH and 86.05 ± 0.14 % for ABTS) and antibacterial (79.41 ± 2.89 % for E. coli and 83.82 ± 3.96 % for S. aureus) activities. The release of CP and Cur could be triggered by pectinase, with their cumulative release reaching 92.62 ± 1.20 % and 42.24 ± 1.15 %, respectively. The CS/P/CP/Cur-β-CD film showed delayed alterations in surface color, pH value, total volatile bases nitrogen, total viable counts, thiobarbituric acid reactive substance, hardness, and springiness of pork. Additionally, the fluorescence intensity of the film gradually decreased. In conclusion, we have developed a pH-responsive film with pectinase-triggered release function, providing a new concept for the design of multi-signal responsive intelligent food packaging.
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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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9
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Almeida NA, Freire L, Carnielli-Queiroz L, Bragotto APA, Silva NCC, Rocha LO. Essential oils: An eco-friendly alternative for controlling toxigenic fungi in cereal grains. Compr Rev Food Sci Food Saf 2024; 23:e13251. [PMID: 38284600 DOI: 10.1111/1541-4337.13251] [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: 03/29/2023] [Revised: 09/01/2023] [Accepted: 09/15/2023] [Indexed: 01/30/2024]
Abstract
Fungi are widely disseminated in the environment and are major food contaminants, colonizing plant tissues throughout the production chain, from preharvest to postharvest, causing diseases. As a result, grain development and seed germination are affected, reducing grain quality and nutritional value. Some fungal species can also produce mycotoxins, toxic secondary metabolites for vertebrate animals. Natural compounds, such as essential oils, have been used to control fungal diseases in cereal grains due to their antimicrobial activity that may inhibit fungal growth. These compounds have been associated with reduced mycotoxin contamination, primarily related to reducing toxin production by toxigenic fungi. However, little is known about the mechanisms of action of these compounds against mycotoxigenic fungi. In this review, we address important information on the mechanisms of action of essential oils and their antifungal and antimycotoxigenic properties, recent technological strategies for food industry applications, and the potential toxicity of essential oils.
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Affiliation(s)
- Naara A Almeida
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Luísa Freire
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul. Cidade Universitária, Campo Grande, Mato Grosso do Sul, Brazil
| | - Lorena Carnielli-Queiroz
- Department of Pharmaceutical Sciences, Health Sciences Center, Federal University of Espírito Santo, Vitória-Espírito Santo, Brazil
| | - Adriana P A Bragotto
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Nathália C C Silva
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - Liliana O Rocha
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, Brazil
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10
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Rahman S, Gogoi J, Dubey S, Chowdhury D. Animal derived biopolymers for food packaging applications: A review. Int J Biol Macromol 2024; 255:128197. [PMID: 37979757 DOI: 10.1016/j.ijbiomac.2023.128197] [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: 07/22/2023] [Revised: 11/11/2023] [Accepted: 11/15/2023] [Indexed: 11/20/2023]
Abstract
It is essential to use environment-friendly, non-toxic, biodegradable and sustainable materials for various applications. Biopolymers are derived from renewable sources like plants, microorganisms, and agricultural wastes. Unlike conventional polymers, biopolymer has a lower carbon footprint and contributes less to greenhouse gas emission. All biopolymers are biodegradable, meaning natural processes can break them down into harmless products such as water and biomass. This property is of utmost importance for various sustainable applications. This review discusses different classifications of biopolymers based on origin, including plant-based, animal-based and micro-organism-based biopolymers. The review also discusses the desirable properties that are required in materials for their use as packaging material. It also discusses the different processes used in modifying the biopolymer to improve its properties. Finally, this review shows the recent developments taking place in using specifically animal origin-based biopolymer and its use in packaging material. It was observed that animal-origin-based biopolymers, although they possess unique properties however, are less explored than plant-origin biopolymers. The animal-origin-based biopolymers covered in this review are chitosan, gelatin, collagen, keratin, casein, whey, hyaluronic acid and silk fibroin. This review will help in renewing research interest in animal-origin biopolymers. In summary, biopolymer offers a sustainable and environment-friendly alternative to conventional polymers. Their versatility, biocompatibility will help create a more sustainable future.
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Affiliation(s)
- Sazzadur Rahman
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati 781035, India; Department of Chemistry, Gauhati University, G. B. Nagar, Guwahati 781014, Assam, India
| | - Jahnabi Gogoi
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati 781035, India
| | - Sonali Dubey
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati 781035, India
| | - Devasish Chowdhury
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati 781035, India; Department of Chemistry, Gauhati University, G. B. Nagar, Guwahati 781014, Assam, India.
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11
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Raghuvanshi S, Khan H, Saroha V, Sharma H, Gupta HS, Kadam A, Dutt D. Recent advances in biomacromolecule-based nanocomposite films for intelligent food packaging- A review. Int J Biol Macromol 2023; 253:127420. [PMID: 37852398 DOI: 10.1016/j.ijbiomac.2023.127420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 10/09/2023] [Accepted: 10/10/2023] [Indexed: 10/20/2023]
Abstract
In food packaging, biopolymer films are biodegradable films made from biomacromolecule-based natural materials, while biocomposite films are hybrids of two or more materials, with at least one being biodegradable. Bionanocomposites are different than the earlier ones, as they consist of various nanofillers (both natural and inorganic) in combination with biomacromolecule-based biodegradable materials to make good compostable bionanocomposites. In this regard, a new type of material known as bionanocomposite has been recently introduced to improve the properties and performance of biocomposite films. Bionanocomposites are primarily developed for active packaging, but their use in intelligent packaging is also noteworthy. For example, bionanocomposites developed using a hybrid of anthocyanin and carbon dots as intelligent materials have shown their high pH-sensing properties. The natural nanofillers (like nanocellulose, nanochitosan, nanoliposome, cellulose nanocrystals, cellulose nanofibers, etc.) are being employed to promote the sustainability, degradability and safety of bionanocomposites. Overall, this article comprehensively reviews the latest innovations in bionanocomposite films for intelligent food packaging over the past five years. In addition to packaging aspects, the role of nanofillers, the importance of life cycle assessment (LCA) and risk assessment, associated challenges, and future perspectives of bionanocomposite intelligent films are also discussed.
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Affiliation(s)
- Sharad Raghuvanshi
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India.
| | - Hina Khan
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Vaishali Saroha
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Harish Sharma
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Hariome Sharan Gupta
- Department of Polymer and Process Engineering, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Ashish Kadam
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India
| | - Dharm Dutt
- Department of Paper Technology, Indian Institute of Technology Roorkee, Uttarakhand 247667, India.
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12
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Xue H, Gao Y, Wu L, Cai X, Liao J, Tan J. Research progress in extraction, purification, structure of fruit and vegetable polysaccharides and their interaction with anthocyanins/starch. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 38108271 DOI: 10.1080/10408398.2023.2291187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Fruits and vegetables contain polysaccharides, polyphenols, antioxidant enzymes, and various vitamins, etc. Fruits and vegetables polysaccharides (FVPs), as an important functional factor in health food, have various biological activities such as lowering blood sugar, blood lipids, blood pressure, inhibiting tumors, and delaying aging, etc. In addition, FVPs exhibit good physicochemical properties including low toxicity, biodegradability, biocompatibility. Increasing research has confirmed that FVPs could enhance the stability and biological activities of anthocyanins, affecting their bioavailability to improve food quality. Simultaneously, the addition of FVPs in natural starch suspension could improve the physicochemical properties of natural starch such as viscosity, gelling property, water binding capacity, and lotion stability. Hence, FVPs are widely used in the modification of natural anthocyanins/starch. A systematic review of the latest research progress and future development prospects of FVPs is very necessary to better understand them. This paper systematically reviews the latest progress in the extraction, purification, structure, and analysis techniques of FVPs. Moreover, the review also introduces the potential mechanisms, evaluation methods, and applications of the interaction between polysaccharides and anthocyanins/starch. The findings can provide important references for the further in-depth development and utilization of FVPs.
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Affiliation(s)
- Hongkun Xue
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Yuchao Gao
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Liu Wu
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Xu Cai
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, Beijing, China
| | - Jianqing Liao
- College of Physical Science and Engineering, Yichun University, Yichun, Jiangxi, China
| | - Jiaqi Tan
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
- Medical Comprehensive Experimental Center, Hebei University, Baoding, China
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13
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Chen MM, Li BH, Wu Y, He Z, Xiong XB, Han WD, Liu B, Yang SB. Intelligent biogenic pH-sensitive and amine-responsive color-changing label for real-time monitoring of shrimp freshness. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7798-7808. [PMID: 37463295 DOI: 10.1002/jsfa.12856] [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: 04/05/2023] [Revised: 07/11/2023] [Accepted: 07/18/2023] [Indexed: 07/20/2023]
Abstract
BACKGROUND This study developed an intelligent, pH-sensitive and amine-responsive colorimetric label based on chitosan, whey protein and thymol blue by controlling the pH value of the film-forming solution. The obtained label was used to monitor shrimp freshness in real time. The results of this study offer a new approach for developing highly intelligent biogenic labels for freshness monitoring during seafood preservation and processing. RESULTS The pH 2.0 chitosan-whey protein-thymol blue (CWT-pH 2.0) label exhibited remarkable properties, including the highest tensile strength (5.90 MPa), excellent thermal stability, low water solubility (27.80%) and highly sensitive color responsiveness. The characterization techniques of scanning electron microscopy, X-ray diffraction and Fourier transform infrared spectroscopy confirmed the effective immobilization of thymol blue within the film-forming matrix through hydrogen bonding. Furthermore, the CWT-pH 2.0 label demonstrated visible color changes in the presence of volatile ammonia concentrations ranging from 25 to 25 000 ppm. Consequently, the label successfully facilitated real-time monitoring of shrimp freshness during storage at 4 °C. Importantly, the release rate of thymol blue from the label in food simulants was minimal, measuring only 2.53%. CONCLUSION The CWT-pH 2.0 label exhibits significant potential as a highly intelligent biogenic label for freshness monitoring in seafood preservation and processing. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Miao-Miao Chen
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing, People's Republic of China
| | - Bing-Hang Li
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing, People's Republic of China
| | - Yuan Wu
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing, People's Republic of China
| | - Ze He
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing, People's Republic of China
| | - Xiao-Bing Xiong
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing, People's Republic of China
| | - Wei-Dong Han
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing, People's Republic of China
| | - Bing Liu
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing, People's Republic of China
| | - Shan-Bin Yang
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing, People's Republic of China
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14
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Xie Q, Liu X, Zhang Y, Liu G. Development and characterization of a new potato starch/watermelon peel pectin composite film loaded with TiO 2 nanoparticles and microencapsulated Lycium barbarum leaf flavonoids and its use in the Tan mutton packaging. Int J Biol Macromol 2023; 252:126532. [PMID: 37634783 DOI: 10.1016/j.ijbiomac.2023.126532] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 08/09/2023] [Accepted: 08/24/2023] [Indexed: 08/29/2023]
Abstract
Reinforced edible film with active nanoparticles has been in increasing demand as a new technology to improve the quality and extend the shelf-life of muscle foods. The study aimed to fabricate and characterize a novel potato starch (Pst)/watermelon peel pectin (Wpp) composite film with the microencapsulated Lycium barbarum leaf flavonoids (MLF) and nano-TiO2 (Pst/Wpp/MLF/TiO2) and further apply the film in Tan mutton preservation. The moisture content, thickness and water vapor permeability (WVP) of the composite film were relatively increased with increasing the percentage of MLF, while nano-TiO2 had slight influence on the thickness, but leaded to a significantly decreased the moisture content and WVP. Also, the SEM images showed that the roughness and porosity were created on the film surface by adding MLF and nano-TiO2. FTIR revealed electrostatic and hydrogen bond interactions between the components in the film system. Meanwhile, MLF and nano-TiO2 effectively enhanced the mechanical strength, UV-barrier, controlled-release, thermal stability, antimicrobial and antioxidation properties of the Pst/Wpp film. Also, the composite film containing MLF and nano-TiO2 significantly inhibited the growth of microorganisms and chemical deterioration of mutton samples, which suggested that such film has potential as a prospective active packaging for preserving Tan mutton.
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Affiliation(s)
- Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xuexia Liu
- College of Life Science, Ningxia University, Yinchuan 750021, China
| | - Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
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15
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Khan S, Abdo AAA, Shu Y, Zhang Z, Liang T. The Extraction and Impact of Essential Oils on Bioactive Films and Food Preservation, with Emphasis on Antioxidant and Antibacterial Activities-A Review. Foods 2023; 12:4169. [PMID: 38002226 PMCID: PMC10670266 DOI: 10.3390/foods12224169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 11/02/2023] [Accepted: 11/11/2023] [Indexed: 11/26/2023] Open
Abstract
Essential oils, consisting of volatile compounds, are derived from various plant parts and possess antibacterial and antioxidant properties. Certain essential oils are utilized for medicinal purposes and can serve as natural preservatives in food products, replacing synthetic ones. This review describes how essential oils can promote the performance of bioactive films and preserve food through their antioxidant and antibacterial properties. Further, this article emphasizes the antibacterial efficacy of essential oil composite films for food preservation and analyzes their manufacturing processes. These films could be an attractive delivery strategy for improving phenolic stability in foods and the shelf-life of consumable food items. Moreover, this article presents an overview of current knowledge of the extraction of essential oils, their effects on bioactive films and food preservation, as well as the benefits and drawbacks of using them to preserve food products.
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Affiliation(s)
- Sohail Khan
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Abdullah A. A. Abdo
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Tieqiang Liang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
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16
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Thakur N, Raposo A. Development and application of fruit and vegetable based green films with natural bio-actives in meat and dairy products: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6167-6179. [PMID: 37148159 DOI: 10.1002/jsfa.12686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 04/25/2023] [Accepted: 05/02/2023] [Indexed: 05/07/2023]
Abstract
In recent years, foodborne outbreaks and food plastic waste accumulation in the environment have impelled a hunt for new, sustainable, novel and innovatory food packaging interventions to face microbial contamination, food quality and safety. Pollution caused from wastes generated by agricultural activities is one of chief rising concerns of the environmentalists across the globe. A solution to this problem is effective and economic valorization of residues from agriculture sector. It would ensure that the by-products/residues from one activity act as ingredients/raw materials for another industry. An example is fruit and vegetable waste based green films for food packaging. Edible packaging is a well-researched area of science where numerous biomaterials have been already explored. Along with dynamic barrier properties, these biofilms often exhibit antioxidant and antimicrobial properties as function of the bioactive additives (e.g. essential oils) often incorporated in them. Additionally, these films are made competent by use of recent technologies (e.g. encapsulation, nano-emulsions, radio-sensors) to ensure high end performance and meet the principles of sustainability. Livestock products such as meat, poultry and dairy products are highly perishable and depend largely upon the mercy of packaging materials to enhance their shelf life. In this review, all the above-mentioned aspects are thoroughly covered with a view to project fruit and vegetable based green films (FVBGFs) as a potential and viable packaging material for livestock products, along with a discussion on role of bio-additives, technological interventions, properties and potential applications of FVBGFs in livestock products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Neha Thakur
- Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal
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17
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Tomić A, Šovljanski O, Erceg T. Insight on Incorporation of Essential Oils as Antimicrobial Substances in Biopolymer-Based Active Packaging. Antibiotics (Basel) 2023; 12:1473. [PMID: 37760769 PMCID: PMC10525543 DOI: 10.3390/antibiotics12091473] [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: 08/10/2023] [Revised: 09/18/2023] [Accepted: 09/20/2023] [Indexed: 09/29/2023] Open
Abstract
The increasing interest in microbiological food safety requires the development of sensitive and reliable analyses and technologies for preserving food products' freshness and quality. Different types of packaging systems are one of the solutions for controlling microbiological activity in foods. During the last decades, the development of biopolymer-based active packaging with essential oil incorporation systems has resulted in technologies with exceptional application potential, primarily in the food industry. There is no doubt that this principle can facilitate food status monitoring, reduce food waste, extend the shelf life, improve the overall quality of food, or indicate a larger problem during the storage, production, and distribution of foodstuffs. On the other hand, most antimicrobial packaging systems are in the development phase, while the sensitivity, selectivity, complexity, and, above all, safety of these materials are just some of the essential questions that need to be answered before they can be widely used. The incorporation of essential oils as antimicrobial substances in biopolymer-based active packaging holds significant promise for enhancing food safety, extending shelf life, and offering more sustainable packaging solutions. While challenges exist, ongoing research and innovation in this field are likely to lead to the development of effective and environmentally friendly packaging systems with enhanced antimicrobial properties.
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Affiliation(s)
| | - Olja Šovljanski
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia; (A.T.); (T.E.)
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18
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Nawaz A, Irshad S, Walayat N, Khan MR, Iqbal MW, Luo X. Fabrication and Characterization of Apple-Pectin-PVA-Based Nanofibers for Improved Viability of Probiotics. Foods 2023; 12:3194. [PMID: 37685127 PMCID: PMC10486385 DOI: 10.3390/foods12173194] [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: 08/03/2023] [Revised: 08/20/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
In the current study, apple-pectin-based novel nanofibers were fabricated by electrospinning. Polyvinyl alcohol (PVA) and apple pectin (PEC) solution were mixed to obtain an optimized ratio for the preparation of electrospun nanofibers. The obtained nanofibers were characterized for their physiochemical, mechanical and thermal properties. The nanofibers were characterized using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and thermogravimetric analysis (TGA). Furthermore, an assay of the in vitro viability of free and encapsulated probiotics was carried out under simulated gastrointestinal conditions. The results of TGA revealed that the PVA/PEC nanofibers had good thermal stability. The probiotics encapsulated by electrospinning showed a high survival rate as compared to free cells under simulated gastrointestinal conditions. Furthermore, encapsulated probiotics and free cells showed a 3 log (cfu/mL) and 10 log (cfu/mL) reduction, respectively, from 30 to 120 min of simulated digestion. These findings indicate that the PVA/PEC-based nanofibers have good barrier properties and could potentially be used for the improved viability of probiotics under simulated gastrointestinal conditions and in the development of functional foods.
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Affiliation(s)
- Asad Nawaz
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yangzhou 425199, China;
| | - Sana Irshad
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China;
| | - Noman Walayat
- College of Tea Science and Tea Culture, Zhejiang Agriculture and Forestry University, Hangzhou 310007, China;
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Muhammad Waheed Iqbal
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Xiaofang Luo
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yangzhou 425199, China;
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19
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Lopes MM, Oliveira-Paiva CAD, Farinas CS. Modification of pectin/starch-based beads with additives to improve Bacillus subtilis encapsulation for agricultural applications. Int J Biol Macromol 2023; 246:125646. [PMID: 37394222 DOI: 10.1016/j.ijbiomac.2023.125646] [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: 04/28/2023] [Revised: 06/21/2023] [Accepted: 06/29/2023] [Indexed: 07/04/2023]
Abstract
The use of Bacillus as biofertilizer is a sustainable strategy to increase agricultural productivity, but it still requires the development of formulations to protect cells from stressful conditions. Ionotropic gelation using a pectin/starch matrix is a promising encapsulation strategy to achieve this goal. By incorporating additives such as montmorillonite (MMT), attapulgite (ATP), polyethylene glycol (PEG), and carboxymethyl cellulose (CMC), the properties of these encapsulated products could be further improved. In this study, we investigated the influence of these additives on the properties of pectin/starch-based beads for the encapsulation of Bacillus subtilis. FTIR analysis indicated pectin and Ca2+ ions interactions, while the XRD showed good dispersion of clays in the materials. SEM and X-ray microtomography revealed differences in the morphology of the beads due to the use of the additives. The viabilities at the encapsulation were higher than 1010 CFU g-1 for all formulations, with differences in the release profiles. In terms of cell protection, the pectin/starch, pectin/starch-MMT and pectin/starch-CMC formulations showed the highest cell viability after exposure to fungicide, while the pectin/starch-ATP beads showed the best performance after UV exposure. Moreover, all formulations maintained more than 109 CFU g-1 after six months of storage, which meets values required for microbial inoculants.
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Affiliation(s)
- Marina Momesso Lopes
- National Nanotechnology Laboratory for Agribusiness (LNNA), Embrapa Instrumentation, 13560-970 São Carlos, SP, Brazil; Graduate Program of Biotechnology, Federal University of São Carlos, 13565-905 São Carlos, SP, Brazil
| | | | - Cristiane Sanchez Farinas
- National Nanotechnology Laboratory for Agribusiness (LNNA), Embrapa Instrumentation, 13560-970 São Carlos, SP, Brazil; Graduate Program of Biotechnology, Federal University of São Carlos, 13565-905 São Carlos, SP, Brazil; Graduate Program of Chemical Engineering, Federal University of São Carlos, 13565-905 Sao Carlos, SP, Brazil.
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20
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Azadi A, Rafieian F, Sami M, Rezaei A. Fabrication, characterization and antimicrobial activity of chitosan/tragacanth gum/polyvinyl alcohol composite films incorporated with cinnamon essential oil nanoemulsion. Int J Biol Macromol 2023; 245:125225. [PMID: 37285892 DOI: 10.1016/j.ijbiomac.2023.125225] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 05/29/2023] [Accepted: 06/02/2023] [Indexed: 06/09/2023]
Abstract
The aim of this investigation was to prepare and characterize active composite films made of chitosan (CS), tragacanth gum (TG), polyvinyl alcohol (PVA) and loaded with different concentrations of cinnamon essential oil (CEO) nanoemulsion (CEO, 2 and 4 % v/v). For this purpose, the amount of CS was fixed and the ratio of TG to PVA (90:10, 80:20, 70:30, and 60:40) was considered variable. The physical (thickness and opacity), mechanical, antibacterial and water-resistance properties of the composite films were evaluated. According to the microbial tests, the optimal sample was determined and evaluated with several analytical instruments. CEO loading increased the thickness and EAB of composite films, while decreasing light transmission, tensile strength, and water vapor permeability. All the films containing CEO nanoemulsion had antimicrobial properties, but this activity was higher against Gram-positive bacteria (Bacillus cereus and Staphylococcus aureus) than Gram-negative types (Escherichia coli (O157:H7) and Salmonella typhimurium). According to the results of attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), thermogravimetric analysis (TGA) and X-ray diffraction (XRD), the interaction between the components of the composite film was confirmed. It can be concluded that the CEO nanoemulsion can be incorporated in CS/TG/PVA composite films and successfully used as active and environmentally friendly packaging.
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Affiliation(s)
- Aidin Azadi
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Fatemeh Rafieian
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Masoud Sami
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
| | - Atefe Rezaei
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
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21
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Bannunah AM. Biomedical Applications of Zirconia-Based Nanomaterials: Challenges and Future Perspectives. Molecules 2023; 28:5428. [PMID: 37513299 PMCID: PMC10383095 DOI: 10.3390/molecules28145428] [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: 06/13/2023] [Revised: 07/09/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
ZrO2 nanoparticles have received substantially increased attention in every field of life owing to their wide range of applications. Zirconium oxide is a commercially economical, non-hazardous, and sustainable metal oxide having diversified potential applications. ZrO2 NPs play a vast role in the domain of medicine and pharmacy such as anticancer, antibacterial, and antioxidant agents and tissue engineering owing to their reliable curative biomedical applications. In this review article, we address all of the medical and biomedical applications of ZrO2 NPs prepared through various approaches in a critical way. ZrO2 is a bio-ceramic substance that has received increased attention in biomimetic scaffolds owing to its high mechanical strength, excellent biocompatibility, and high chemical stability. ZrO2 NPs have demonstrated potential anticancer activity against various cancer cells. ZrO2-based nanomaterials have exhibited potential antibacterial activity against various bacterial strains and have also demonstrated excellent antioxidant activity. The ZrO2 nanocomposite also exhibits highly sensitive biosensing activity toward the sensing of glucose and other biological species.
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Affiliation(s)
- Azzah M Bannunah
- Department of Pharmaceutics, College of Pharmacy, Umm Al-Qura University, Makkah 21955, Saudi Arabia
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22
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Muñoz-Gimena PF, Oliver-Cuenca V, Peponi L, López D. A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging. Polymers (Basel) 2023; 15:2972. [PMID: 37447617 DOI: 10.3390/polym15132972] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/30/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
The research of starch as a matrix material for manufacturing biodegradable films has been gaining popularity in recent years, indicating its potential and possible limitations. To compete with conventional petroleum-based plastics, an enhancement of their low resistance to water and limited mechanical properties is essential. This review aims to discuss the various types of nanofillers and additives that have been used in plasticized starch films including nanoclays (montmorillonite, halloysite, kaolinite, etc.), poly-saccharide nanofillers (cellulose, starch, chitin, and chitosan nanomaterials), metal oxides (titanium dioxide, zinc oxide, zirconium oxide, etc.), and essential oils (carvacrol, eugenol, cinnamic acid). These reinforcements are frequently used to enhance several physical characteristics including mechanical properties, thermal stability, moisture resistance, oxygen barrier capabilities, and biodegradation rate, providing antimicrobial and antioxidant properties. This paper will provide an overview of the development of starch-based nanocomposite films and coatings applied in food packaging systems through the application of reinforcements and additives.
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Affiliation(s)
| | - Víctor Oliver-Cuenca
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Laura Peponi
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Daniel López
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
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23
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Adeyemi SB, Akere AM, Orege JI, Ejeromeghene O, Orege OB, Akolade JO. Polymeric nanoparticles for enhanced delivery and improved bioactivity of essential oils. Heliyon 2023; 9:e16543. [PMID: 37484246 PMCID: PMC10360594 DOI: 10.1016/j.heliyon.2023.e16543] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 05/06/2023] [Accepted: 05/18/2023] [Indexed: 07/25/2023] Open
Abstract
Essential oils are volatile constituents that give aromatic plants their characteristic odour. The application of these plant actives in food, agriculture, pharmaceutics, and cosmetics has been widely studied. Aromatherapy, a complementary therapy involving the use of essential oils to treat several diseases ranging from microbial infections to metabolic dysfunctions, has been utilised for centuries. Anticancer, antimicrobial, and anti-inflammatory activities are well-established among other pharmacological properties of these aromatic oils. The oils, which are composed mainly of terpene-based compounds, have also been explored as nutraceuticals, alternative green preservatives, and functional additives in foods. However, due to their physicochemical properties, viz high volatility and low aqueous solubility, essential oil delivery to target receptors were challenging when administered as chemotherapeutics. Hence, formulating essential oils with suitable excipients to enhance their delivery and bioavailability, invariably improving their bioactivity and therapeutic efficacy becomes expedient. Nanotechnology presents a unique strategy to develop a particulate delivery system for the controlled, sustained, and extended release of essential oils. In this review, we examine and summarize the trends and developments in the formulation of essential oils using polymeric nanoparticles.
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Affiliation(s)
| | - Aishat Mojisola Akere
- Public Library of Science (PLOS), The Bradfield Centre, 184 Cambridge Science Park, Milton, Cambridge, CB4 0GA, United Kingdom
| | - Joshua Iseoluwa Orege
- Ekiti State University, Ado-Ekiti, PMB 5363, Ekiti State, Nigeria
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, China
| | - Onome Ejeromeghene
- School of Chemistry and Chemical Engineering, Southeast University, Jiangning District, Nanjing, Jiangsu Province, 211189, PR China
| | | | - Jubril Olayinka Akolade
- Biotechnology Advanced Research Centre, Sheda Science and Technology Complex, Abuja, Nigeria
- Department of Biotechnology, Baze University, Abuja, Nigeria
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24
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Fayaz I, Ganaie NB, Peerzada GM. Synthesis of bromoepoxy/zirconium phosphate (ZrP) metalloresin by ultrasonication and exploring its applications. Polym Bull (Berl) 2023. [DOI: 10.1007/s00289-023-04744-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
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25
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Roy S, Priyadarshi R, Łopusiewicz Ł, Biswas D, Chandel V, Rhim JW. Recent progress in pectin extraction, characterization, and pectin-based films for active food packaging applications: A review. Int J Biol Macromol 2023; 239:124248. [PMID: 37003387 DOI: 10.1016/j.ijbiomac.2023.124248] [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: 12/13/2022] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
Pectin is an abundant complex polysaccharide obtained from various plants. Safe, biodegradable, and edible pectin has been extensively utilized in the food industry as a gelling agent, thickener, and colloid stabilizer. Pectin can be extracted in a variety of ways, thus affecting its structure and properties. Pectin's excellent physicochemical properties make it suitable for many applications, including food packaging. Recently, pectin has been spotlighted as a promising biomaterial for manufacturing bio-based sustainable packaging films and coatings. Functional pectin-based composite films and coatings are useful for active food packaging applications. This review discusses pectin and its use in active food packaging applications. First, basic information and characteristics of pectin, such as the source, extraction method, and structural characteristics, were described. Then, various methods of pectin modification were discussed, and the following section briefly described pectin's physicochemical properties and applications in the food sector. Finally, the recent development of pectin-based food packaging films and coatings and their use in food packaging were comprehensively discussed.
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Affiliation(s)
- Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India.
| | - Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Łukasz Łopusiewicz
- Center of Bioimmobilization and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland
| | - Deblina Biswas
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India; Department of Instrumentation and Control Engineering, Dr. B. R. Ambedkar National Institute of Technology Jalandhar, Jalandhar 144011, India
| | - Vinay Chandel
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
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Li C, Bassey AP, Zhou G. Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values. Annu Rev Food Sci Technol 2023; 14:85-111. [PMID: 36972162 DOI: 10.1146/annurev-food-052720-124932] [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] [Indexed: 03/29/2023]
Abstract
Meats are rich in lipids and proteins, exposing them to rapid oxidative changes. Proteins are essential to the human diet, and changes in the structure and functional attributes can greatly influence the quality and nutritional value of meats. In this article, we review the molecular changes of proteins during processing, their impact on the nutritional value of fresh and processed meat, the digestibility and bioavailability of meat proteins, the risks associated with high meat intake, and the preventive strategies employed to mitigate these risks. This information provides new research directions to reduce or prevent oxidative processes that influence the quality and nutritional values of meat.
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Affiliation(s)
- Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Anthony Pius Bassey
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
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27
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Song Z, Wei J, Cao Y, Yu Q, Han L. Development and characterization of tapioca starch/pectin composite films incorporated with broccoli leaf polyphenols and the improvement of quality during the chilled mutton storage. Food Chem 2023; 418:135958. [PMID: 36965391 DOI: 10.1016/j.foodchem.2023.135958] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 02/18/2023] [Accepted: 03/13/2023] [Indexed: 03/27/2023]
Abstract
This study aimed at the composition of active packaging film from tapioca starch/pectin (TSP) incorporated with broccoli leaf polyphenols (BLP) was prepared and applied to improve the qualities of the chilled mutton during storage. The results indicated the addition of BLP significantly improved the thickness, density, barrier ability, mechanical properties, water solubility and antioxidant activity of the composite films while inducing decreases in the brightness (p < 0.05), enhancing inter-molecular interactions of TSP + BLP composite films. The WVP, oxygen permeability and elongation at break of the composite film reached the minimum when BLP concentration was 3 % while exhibiting the highest tensile strength and the best performance. This composite film delayed microbial growth and minimized oxidative rancidity during chilled mutton storage, causing the improvement of its quality and extending its shelf life to 12 days. Therefore, TSP + BLP composite films possessed the promise to be applied as bioactive materials in food packaging sectors.
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Affiliation(s)
- Zhaoyang Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jinwen Wei
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yinjuan Cao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
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28
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Potato thermoplastic starch nanocomposite films reinforced with nanocellulose. PHYSICAL SCIENCES REVIEWS 2023. [DOI: 10.1515/psr-2022-0015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
Abstract
Abstract
Potato is a widely available feedstock with biocompatibility and biodegradability properties, making it a strong candidate for producing thermoplastic starch. The application of thermoplastic starch to replace petroleum-based plastic as a sustainable and environmentally friendly approach led to its further improvement through various techniques such as modification and filler reinforcement. Numerous studies have been done addressing the properties enhancement of potato thermoplastic starch through filler reinforcement including nanocellulose. This review focus on the recent and future potential of potato-based starch as one of the feedstocks for producing potato thermoplastic starch composites reinforced with nanocellulose.
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Kumar S, Reddy ARL, Basumatary IB, Nayak A, Dutta D, Konwar J, Purkayastha MD, Mukherjee A. Recent progress in pectin extraction and their applications in developing films and coatings for sustainable food packaging: A review. Int J Biol Macromol 2023; 239:124281. [PMID: 37001777 DOI: 10.1016/j.ijbiomac.2023.124281] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 03/04/2023] [Accepted: 03/28/2023] [Indexed: 03/30/2023]
Abstract
Perishable foods like fruits and vegetables, meat, fish, and dairy products have short shelf-life that causes significant postharvest losses, which poses a major challenge for food supply chains. Biopolymers have been extensively studied as sustainable alternatives to synthetic plastics, and pectin is one such biopolymer that has been used for packaging and preservation of foods. Pectin is obtained from abundantly available low-cost sources such as agricultural or food processing wastes and by products. This review is a complete account of pectin extraction from agro-wastes, development of pectin-based composite films and coatings, their characterizations, and their applications in food packaging and preservation. Compared to conventional chemical extraction, supercritical water, ultrasound, and microwave assisted extractions are a few examples of modern and more efficient pectin extraction processes that generate almost no hazardous effluents, and thus, such extraction techniques are more environment friendly. Pectin-based films and coatings can be functionalized with natural active agents such as essential oils and other phytochemicals to improve their moisture barrier, antimicrobial and antioxidant properties. Application of pectin-based active films and coatings effectively improved shelf-life of fresh cut-fruits, vegetables, meat, fish, poultry, milk, and other food perishable products.
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30
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Zhang Q, Zhai W, Cui L, Liu Y, Xie W, Yu Q, Luo H. Physicochemical properties and antibacterial activity of polylactic acid/starch acetate films incorporated with chitosan and tea polyphenols. Polym Bull (Berl) 2023. [DOI: 10.1007/s00289-023-04691-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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31
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Liang Y, Zhao Y, Sun H, Dan J, Kang Y, Zhang Q, Su Z, Ni Y, Shi S, Wang J, Zhang W. Natural melanin nanoparticle-based photothermal film for edible antibacterial food packaging. Food Chem 2023; 401:134117. [DOI: 10.1016/j.foodchem.2022.134117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 08/17/2022] [Accepted: 09/01/2022] [Indexed: 10/14/2022]
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32
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Wypij M, Trzcińska-Wencel J, Golińska P, Avila-Quezada GD, Ingle AP, Rai M. The strategic applications of natural polymer nanocomposites in food packaging and agriculture: Chances, challenges, and consumers' perception. Front Chem 2023; 10:1106230. [PMID: 36704616 PMCID: PMC9871319 DOI: 10.3389/fchem.2022.1106230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Accepted: 12/27/2022] [Indexed: 01/12/2023] Open
Abstract
Natural polymer-based nanocomposites have received significant attention in both scientific and industrial research in recent years. They can help to eliminate the consequences of application of petroleum-derived polymeric materials and related environmental concerns. Such nanocomposites consist of natural biopolymers (e.g., chitosan, starch, cellulose, alginate and many more) derived from plants, microbes and animals that are abundantly available in nature, biodegradable and thus eco-friendly, and can be used for developing nanocomposites for agriculture and food industry applications. Biopolymer-based nanocomposites can act as slow-release nanocarriers for delivering agrochemicals (fertilizers/nutrients) or pesticides to crop plants to increase yields. Similarly, biopolymer-based nanofilms or hydrogels may be used as direct product coating to extend product shelf life or improve seed germination or protection from pathogens and pests. Biopolymers have huge potential in food-packaging. However, their packaging properties, such as mechanical strength or gas, water or microbial barriers can be remarkably improved when combined with nanofillers such as nanoparticles. This article provides an overview of the strategic applications of natural polymer nanocomposites in food and agriculture as nanocarriers of active compounds, polymer-based hydrogels, nanocoatings and nanofilms. However, the risk, challenges, chances, and consumers' perceptions of nanotechnology applications in agriculture and food production and packaging have been also discussed.
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Affiliation(s)
- Magdalena Wypij
- Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland
| | - Joanna Trzcińska-Wencel
- Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland
| | - Patrycja Golińska
- Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland,*Correspondence: Patrycja Golińska, ; Graciela Dolores Avila-Quezada,
| | - Graciela Dolores Avila-Quezada
- Facultad de Ciencias Agrotecnologicas, Universidad Autonoma de Chihuahua, Chihuahua, Mexico,*Correspondence: Patrycja Golińska, ; Graciela Dolores Avila-Quezada,
| | - Avinash P. Ingle
- Department of Agricultural Botany, Biotechnology Centre, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, India
| | - Mahendra Rai
- Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University, Toruń, Poland,Nanobiotechnology Laboratory, Department of Biotechnology, Sant Gadge Baba Amravati University, Amravati, India
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33
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Xie Q, Liu G, Zhang Y. Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging. Crit Rev Food Sci Nutr 2022; 64:5341-5378. [PMID: 36503369 DOI: 10.1080/10408398.2022.2153794] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Due to the consumer's pursuit of safe, nontoxic and nutritious foods, edible and/or biodegradable materials have stood out in food packaging and preservation. In this context, the preparation and application of micro/nano encapsulated active ingredients (M/N-E-BAIs) represent a step toward reinforcing the properties of sustainable and controllable food packaging, particularly for the successful incorporation of new substances and functionalities into traditional edible films/coatings. This review, from the preparation of M/N-E-BAIs, the fabrication of edible film/coating containing M/N-E-BAIs to their characterization of multifunction and the application in food, makes a systematic summary and in-depth discussion. Food-grade polymers can encapsulate bioactive ingredients (BAIs) by chemical, physicochemical and mechanical methods, thereby forming M/N-E-BAIs with suitable sustained-release and unique biological activities. Furthermore, M/N-E-BAIs is incorporated into biopolymer substrates by solvent casting, 3D printing or electrostatic spinning to obtain novel edible films/coatings. This advanced packaging material exhibits superior physicochemical and functional properties over traditional food films/coatings. Besides, their applications in foods as active and intelligent packaging can improve food quality, prolong shelf life and monitor food corruption. Even so, there are still many challenges and limitations in formulation, preparation and application of this new packaging technology that need to be addressed in the future.
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Affiliation(s)
- Qiwen Xie
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yuanlv Zhang
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
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34
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Molaveisi M, Taheri RA, Dehnad D. Innovative application of the Echinacea purpurea (L.) extract-phospholipid phytosomes embedded within Alyssum homolocarpum seed gum film for enhancing the shelf life of chicken meat. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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35
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Siddiqui SA, Zannou O, Bahmid NA, Fidan H, Alamou AF, Nagdalian АА, Hassoun A, Fernando I, Ibrahim SA, Arsyad M. Consumer behavior towards nanopackaging - A new trend in the food industry. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100191] [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] Open
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36
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Deshmukh RK, Kumar P, Tanwar R, Gaikwad KK. Pectin-Polyvinylpyrrolidone Based Antimicrobial and Antioxidant Nanocomposite Film Impregnated with Titania Nanoparticles and Bael Shell Extract. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02922-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Bandian L, Moghaddam M, Bahreini M, Vatankhah E. Antibacterial characteristics and mechanisms of some herbal extracts and ϵ-polylysine against two spoilage bacterial. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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38
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Ojeda-Piedra SA, Zambrano-Zaragoza ML, González-Reza RM, García-Betanzos CI, Real-Sandoval SA, Quintanar-Guerrero D. Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238187. [PMID: 36500284 PMCID: PMC9738418 DOI: 10.3390/molecules27238187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/15/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022]
Abstract
Consumers today demand the use of natural additives and preservatives in all fresh and processed foods, including meat and meat products. Meat, however, is highly susceptible to oxidation and microbial growth that cause rapid spoilage. Essential oils are natural preservatives used in meat and meat products. While they provide antioxidant and antimicrobial properties, they also present certain disadvantages, as their intense flavor can affect the sensory properties of meat, they are subject to degradation under certain environmental conditions, and have low solubility in water. Different methods of incorporation have been tested to address these issues. Solutions suggested to date include nanotechnological processes in which essential oils are encapsulated into a lipid or biopolymer matrix that reduces the required dose and allows the formation of modified release systems. This review focuses on recent studies on applications of nano-encapsulated essential oils as sources of natural preservation systems that prevent meat spoilage. The studies are critically analyzed considering their effectiveness in the nanostructuring of essential oils and improvements in the quality of meat and meat products by focusing on the control of oxidation reactions and microbial growth to increase food safety and ensure innocuity.
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Affiliation(s)
- Sergio A. Ojeda-Piedra
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - María L. Zambrano-Zaragoza
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
- Correspondence: ; Tel.: +52-5556232065
| | - Ricardo M. González-Reza
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - Claudia I. García-Betanzos
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - Samantha A. Real-Sandoval
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - David Quintanar-Guerrero
- Laboratorio de Posgrado en Tecnología Farmacéutica Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54745, Mexico
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39
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Hydrogels and biohydrogels: investigation of origin of production, production methods, and application. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04580-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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40
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Guo Y, Cui Y, Cheng M, Zhang R, Zhao Z, Wang X, Guo S. Development and properties of active films based on potato starch modified by low-temperature plasma and enriched with cinnamon essential oil coated with nanoparticles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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41
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Value-added utilization of fruit and vegetable processing by-products for the manufacture of biodegradable food packaging films. Food Chem 2022; 405:134964. [DOI: 10.1016/j.foodchem.2022.134964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 11/10/2022] [Accepted: 11/12/2022] [Indexed: 11/18/2022]
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42
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Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review. Int J Biol Macromol 2022; 222:2327-2340. [DOI: 10.1016/j.ijbiomac.2022.10.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 10/01/2022] [Accepted: 10/04/2022] [Indexed: 11/05/2022]
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43
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Preparation of hydrophobic composite membranes based on carboxymethyl cellulose and modified pectin: Effects of grafting a long-chain saturated fatty acid. Int J Biol Macromol 2022; 222:2318-2326. [DOI: 10.1016/j.ijbiomac.2022.10.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 09/26/2022] [Accepted: 10/04/2022] [Indexed: 11/05/2022]
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44
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Hajirostamloo B, Molaveisi M, Jafarian Asl P, Rahman MM. Novel soy protein isolate film containing cardamom essential oil microcapsules: study of physicochemical properties and its application in Iranian white cheese packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01603-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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45
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Luo D, Xie Q, Gu S, Xue W. Potato starch films by incorporating tea polyphenol and MgO nanoparticles with enhanced physical, functional and preserved properties. Int J Biol Macromol 2022; 221:108-120. [PMID: 36075301 DOI: 10.1016/j.ijbiomac.2022.09.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/26/2022] [Accepted: 09/02/2022] [Indexed: 11/05/2022]
Abstract
Due to the massive environmental pollution caused by synthetic plastic packaging accumulation and contemporary necessities of food packaging materials, the biodegradable and multifunctional bionanocomposite films based on potato starch (PS) incorporating tea polyphenol (TP) and MgO nanoparticles (MgO-NPs) were successfully fabricated by the solution casting method, and their physical and functional properties and application in fruits preservation were systematically investigated. Incorporation of TP and MgO-NPs improved the films' tensile strength, UV light-blocking, hydrophobicity and thermal stability, and decreased their moisture content (from 14.02 % to 11.21 %), water solubility (from 19.57 % to 16.56 %), and water vapor permeability (from 17.32 to 9.07 × 10-11 g∙m-1∙s-1∙Pa-1). Moreover, the PS/TP/MgO-NPs films exhibited strong antioxidant activity, and remarkable antibacterial activity against Escherichia coli and Staphylococcus aureus with the diameter of inhibition zone of 25.60 mm and 27.50 mm, respectively. SEM, ATR-FTIR and XRD analyses indicated the TP and MgO-NPs were dispersed homogeneously in the PS matrix, and identified the molecular interactions of hydrogen bond, hydrophobic interaction and electrostatic attraction. Biodegradability assessment showed that all the films were rapidly decomposed within ~20 days under simulated environmental conditions. Compared to control, the PS/TP/MgO-NPs film-forming solution coatings were capable of maintaining fruit quality by reducing the change in weight loss, firmness and total soluble solids. Overall, these results suggested that the multifunctional bionanocomposite films could be a potential approach for developing sustainable active food packaging.
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Affiliation(s)
- Dan Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Qiang Xie
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Shimin Gu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wentong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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46
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Wen JJ, Li MZ, Hu JL, Tan HZ, Nie SP. Resistant starches and gut microbiota. Food Chem 2022; 387:132895. [DOI: 10.1016/j.foodchem.2022.132895] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/01/2022] [Accepted: 04/03/2022] [Indexed: 02/08/2023]
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47
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Jia X, Li X, Zhao J, Kong B, Wang H, Liu Q, Wang H. Fabrication and characterization of crosslinked pea protein isolated/pullulan/allicin electrospun nanofiber films as potential active packaging material. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100873] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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48
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Isolated mung bean protein-pectin nanocomposite film containing true cardamom extract microencapsulation /CeO2 nanoparticles/graphite carbon quantum dots: Investigating fluorescence, photocatalytic and antimicrobial properties. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100912] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Hadidi M, Rostamabadi H, Moreno A, Jafari SM. Nanoencapsulation of essential oils from industrial hemp (Cannabis sativa L.) by-products into alfalfa protein nanoparticles. Food Chem 2022; 386:132765. [PMID: 35509161 DOI: 10.1016/j.foodchem.2022.132765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 02/27/2022] [Accepted: 03/19/2022] [Indexed: 11/29/2022]
Abstract
Essential oils of industrial hemp (Cannabis sativa L.) by-products (HBEO) were characterized by gas chromatography-mass spectrometry (GC-MS); then, encapsulated in alfalfa protein isolate nanoparticles (API-NPs) as a novel nanocarrier. A desirable retention (45.5-63.4%) of HBEO within API-NPs was confirmed. These nanoparticles exhibited a shrunk and globular shape with a size range of 156.9-325.9 nm as indicated by dynamic light scattering (DLS), transmission electron microscopy (TEM) and scanning electron microscopy (SEM). Furthermore, Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and thermal analyses corroborated that HBEO was successfully encapsulated within API NPs in an amorphous form without specific chemical interaction with the carrier matrix. The antioxidant activity of loaded HBEO into API-NPs was higher than free HBEO implying that encapsulation of HBEO in API-NPs was an efficient strategy for improving its stability and functionality. HBEO-loaded API-NPs is a promising candidate to be used in future foods and supplements for novel applications.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Andrés Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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Preparation of melatonin novel-mucoadhesive nanoemulsion used in the treatment of depression. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04436-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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