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Tavassoli M, Bahramian B, Abedi-Firoozjah R, Ehsani A, Phimolsiripol Y, Bangar SP. Application of lactoferrin in food packaging: A comprehensive review on opportunities, advances, and horizons. Int J Biol Macromol 2024; 273:132969. [PMID: 38857733 DOI: 10.1016/j.ijbiomac.2024.132969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 05/16/2024] [Accepted: 06/05/2024] [Indexed: 06/12/2024]
Abstract
Lactoferrin (LAC) is an iron-binding glycoprotein found in mammalian secretion, such as milk and colostrum, which has several advantageous biological characteristics, such as antioxidant and antimicrobial activity, intestinal iron absorption and regulation, growth factor activity, and immune response. LAC is an active GRAS food ingredient and can be included in the food packaging/film matrix in both free and encapsulated forms to increase the microbial, mechanical, barrier, and thermal properties of biopolymer films. Additionally, LAC-containing films maintain the quality of fresh food and extend the shelf life of food products. This paper primarily focuses on examining how LAC affects the antimicrobial, antioxidant, physical, mechanical, thermal, and optical properties of packaging films. Moreover, the paper explains the attributes of films incorporating LAC within different matrices, exploring the interaction between LAC and polymers. The potential of LAC-enhanced food packaging technologies is highlighted, showcasing their promising applications in sustainable food packaging.
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Affiliation(s)
- Milad Tavassoli
- Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Behnam Bahramian
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | | | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
| | | | - Sneh Punia Bangar
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Department of Food, Nutrition and Packaging Sciences, Clemson University, SC, 29634, USA.
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Olewnik-Kruszkowska E, Ferri M, Cardeira MC, Gierszewska M, Rudawska A. Comparison of Polylactide-Based Active Films Containing Berberine and Quercetin as Systems for Maintaining the Quality and Safety of Blueberries. Polymers (Basel) 2024; 16:1577. [PMID: 38891523 PMCID: PMC11174692 DOI: 10.3390/polym16111577] [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: 05/03/2024] [Revised: 05/17/2024] [Accepted: 05/31/2024] [Indexed: 06/21/2024] Open
Abstract
Polymeric thin films based on polylactide with an addition of poly(ethylene glycol) as a plasticizer and flavonoids in the form of quercetin and berberine were subjected to tests that were particularly relevant from the point of view of contact with food. A comparative analysis of the effect of individual flavonoids on the antioxidative properties of tested films and blueberry storage was carried out. The influence of active compounds on the water vapor permeability, as well as UV protection, of the obtained materials was investigated. Also, the specific migration of individual flavonoids from obtained materials to food simulants in the form of acetic acid and ethyl alcohol was determined. The crucial point of this study is the storage of blueberries. The obtained results indicate that the selection of packaging, containing individual active compounds, depends on the purpose and requirements that the packaging must meet for particular types of food.
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Affiliation(s)
- Ewa Olewnik-Kruszkowska
- Department of Physical Chemistry and Physicochemistry of Polymers, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Street, 87-100 Toruń, Poland;
| | - Martina Ferri
- Department of Civil, Chemical, Environmental and Materials Engineering (DICAM), University of Bologna, Via Terracini 28, 40131 Bologna, Italy;
- National Interuniversity Consortium of Materials Science and Technology (INSTM), Via Giusti 9, 50121 Firenze, Italy
| | - Mariana C. Cardeira
- Department of Chemistry, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal;
| | - Magdalena Gierszewska
- Department of Physical Chemistry and Physicochemistry of Polymers, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Street, 87-100 Toruń, Poland;
| | - Anna Rudawska
- Faculty of Mechanical Engineering, Lublin University of Technology, Nadbystrzycka 36 Street, 20-618 Lublin, Poland;
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Tavassoli M, Khezerlou A, Sani MA, Hashemi M, Firoozy S, Ehsani A, Khodaiyan F, Adibi S, Noori SMA, McClements DJ. Methylcellulose/chitosan nanofiber-based composites doped with lactoferrin-loaded Ag-MOF nanoparticles for the preservation of fresh apple. Int J Biol Macromol 2024; 259:129182. [PMID: 38176499 DOI: 10.1016/j.ijbiomac.2023.129182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 12/14/2023] [Accepted: 12/30/2023] [Indexed: 01/06/2024]
Abstract
Increasing demand for high-quality fresh fruits and vegetables has led to the development of innovative active packaging materials that exhibit controlled release of antimicrobial/antioxidant agents. In this study, composite biopolymer films consisting of methylcellulose (MC) and chitosan nanofibers (ChNF) were fabricated, which contained lactoferrin (LAC)-loaded silver-metal organic framework (Ag-MOF) nanoparticles. The results indicated that the nanoparticles were uniformly distributed throughout the biopolymer films, which led to improvements in tensile strength (56.1 ± 3.2 MPa), thermal stability, water solubility, swelling index, water vapor barrier properties (from 2.2 ± 2.1 to 1.9 ± 1.9 × 10-11 g. m/m2. s. Pa), and UV-shielding effects. The Ag-MOF-LAC2% films also exhibited strong and long-lasting antibacterial activity against E. coli (19.8 ± 5.2 mm) and S. aureus (20.1 ± 3.2 mm), which was attributed to the slow release of antimicrobial LAC from the films. The composite films were shown to maintain the fresh appearance of apples for at least seven days, which was attributed to their antimicrobial and antioxidant activities. Consequently, these composite films have the potential in the assembly of innovative active packaging materials for protecting fresh fruits and vegetables. However, further work is required to ensure their safety and economic viability.
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Affiliation(s)
- Milad Tavassoli
- Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran; Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Arezou Khezerlou
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mahmood Alizadeh Sani
- Student's Scientific Research Center, Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Hashemi
- Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Solmaz Firoozy
- Department of Biological Sciences, Faculty of Basic Sciences, Higher Education Institute of Rab Rashid, Tabriz, Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Shiva Adibi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Seyyed Mohammad Ali Noori
- Toxicology Research Center, Medical Basic Sciences Research Institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
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Khezerlou A, Tavassoli M, Alizadeh-Sani M, Hashemi M, Ehsani A, Bangar SP. Multifunctional food packaging materials: Lactoferrin loaded Cr-MOF in films-based gelatin/κ-carrageenan for food packaging applications. Int J Biol Macromol 2023; 251:126334. [PMID: 37586631 DOI: 10.1016/j.ijbiomac.2023.126334] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 07/17/2023] [Accepted: 08/12/2023] [Indexed: 08/18/2023]
Abstract
In this study, antimicrobial biocomposite films based on gelatin-κ-carrageenan (Gκ) with 1, 2 and 4 % lactoferrin (L) loaded chromium-based metal-organic frameworks (L@Cr-MOFs) nanoparticles were synthesized by casting methods. The addition of L loaded Cr-MOFs into Gκ based films increased elongation at break from 2.19 to 14.92 % and decreased the tensile strength from 65.1 to 31.22 MPa. L@Cr-MOFs addition reduced swelling index (from 105 to 70.8 %), water solubility (from 61.3 to 34.63 %) and water vapor permeability (from 2.46 to 2.19 × 10-11 g. m/m2. s). When the additional amount was 4 wt%, the Gκ/L@Cr-MOFs films showed antibacterial effects against Escherichia coli and Staphylococcus aureus with the inhibition zone of 19.7 mm and 20.2 mm, respectively. In addition, strawberries preservation trial shown that the Gκ/L@Cr-MOFs films delayed the growth of spoilage molds on the surface of fruits. This research indicated that Gκ/L@Cr-MOFs are promising active packaging materials for the preservation of perishable fruits.
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Affiliation(s)
- Arezou Khezerlou
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Milad Tavassoli
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mahmood Alizadeh-Sani
- Student's Scientific Research Center, Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Hashemi
- Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, South Carolina, 29634, USA.
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Sindhu M, Rajkumar V, Annapoorani CA, Gunasekaran C, Kannan M. Functionalized nanoencapsulated Curcuma longa essential oil in chitosan nanopolymer and their application for antioxidant and antimicrobial efficacy. Int J Biol Macromol 2023; 251:126387. [PMID: 37595727 DOI: 10.1016/j.ijbiomac.2023.126387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 08/04/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
Abstract
The present study reports on the encapsulation of Curcuma longa (L.) essential oil (CLEO) in chitosan nanopolymer as a novel nanotechnology preservative for enhancing its antibacterial, antifungal, and mycotoxin inhibitory efficacy. GC-MS analysis of CLEO showed the presence of α-turmerone (42.6 %) and β- turmerone (14.0 %) as the major components. CLEO-CSNPs were prepared through the ionic-gelation technique and confirmed by TEM micrograph, DLS, XRD, and FTIR. In vitro, bactericidal activity of CLEO-CSNPs at a concentration of 100 μg/mL showed significant antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa, which mostly rely on ROS production and depend on its penetration and interaction with bacterial cells. Furthermore, the CLEO-CSNPs during in vitro investigation against F. graminearum completely inhibited the growth and zearalenone and deoxynivalenol production at 0.75 μL/mL, respectively. Further, CLEO-CSNPs enhanced antioxidant activity against DPPH• and ABTS•+ with IC50 values 0.95 and 0.66 μL/mL, respectively, and without any negative impacts on germinating seeds were observed during the phytotoxicity investigation. Overall, experiments concluded that encapsulated CLEO enhances antimicrobial inhibitory efficiency against stored foodborne pathogens.
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Affiliation(s)
- Murugesan Sindhu
- Department of Zoology, School of Biosciences, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India
| | - Vallavan Rajkumar
- Conservation Biology Laboratory, Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore 641046, Tamil Nadu, India
| | - Coimbatore Alagubrahmam Annapoorani
- Department of Zoology, School of Biosciences, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India..
| | - Chinnappan Gunasekaran
- Conservation Biology Laboratory, Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore 641046, Tamil Nadu, India
| | - Malaichamy Kannan
- Centre for Agricultural nanotechnology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
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Zhao Y, Li B, Zhang W, Zhang L, Zhao H, Wang S, Huang C. Recent Advances in Sustainable Antimicrobial Food Packaging: Insights into Release Mechanisms, Design Strategies, and Applications in the Food Industry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:11806-11833. [PMID: 37467345 DOI: 10.1021/acs.jafc.3c02608] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/21/2023]
Abstract
In response to the issues of foodborne microbial contamination and carbon neutrality goals, sustainable antimicrobial food packaging (SAFP) composed of renewable or biodegradable biopolymer matrices with ecofriendly antimicrobial agents has emerged. SAFP offers longer effectiveness, wider coverage, more controllability, and better environmental performance. Analyzing SAFP information, including the release profile of each antimicrobial agent for each food, the interaction of each biomass matrix with each food, the material size, form, and preparation methods, and its service quality in real foods, is crucial. While encouraging reports exist, a comprehensive review summarizing these developments is lacking. Therefore, this review critically examines recent release-antimicrobial mechanisms, kinetics models, preparation methods, and key regulatory parameters for SAFPs based on slow- or controlled-release theory. Furthermore, it discusses fundamental physicochemical characteristics, effective concentrations, advantages, release approaches, and antimicrobial and preservative effects of various materials in food simulants or actual food. Lastly, inadequacies and future trends are explored, providing practical references to regulate the movement of active substances in different media, reduce the reliance on petrochemical-based materials, and advance food packaging and preservation technologies.
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Affiliation(s)
- Yuan Zhao
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China
- Sichuan Key Laboratory of Conservation Biology for Endangered Wildlife, Chengdu Research Base of Giant Panda Breeding, Chengdu 610081, China
| | - Bo Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China
| | - Wenping Zhang
- Sichuan Key Laboratory of Conservation Biology for Endangered Wildlife, Chengdu Research Base of Giant Panda Breeding, Chengdu 610081, China
| | - Lanyu Zhang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China
| | - Hui Zhao
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China
| | - Shuangfei Wang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China
| | - Chongxing Huang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China
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Ma Y, Chen S, Liu P, He Y, Chen F, Cai Y, Yang X. Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films-Application to the Preservation of Mullet. Foods 2023; 12:2542. [PMID: 37444279 DOI: 10.3390/foods12132542] [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: 05/29/2023] [Revised: 06/18/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
In this study, the addition of oregano oil chitosan nanoparticles (OEO-CSNPs) was conducted to enhance the comprehensive properties of gelatin films (GA), and the optimal addition ratio of nanoparticles was determined for its application in the preservation of mullet. Oregano oil chitosan nanoparticles were organically combined with gelatin at different concentrations (0%, 2%, 4%, 6% and 8%) to obtain oregano oil-chitosan nanoparticle-GA-based composite films (G/OEO-CSNPs), and thereafter G/OEO-CSNPs were characterized and investigated for their preservative effects on mullet. Subsequent analysis revealed that OEO-CSNPs were uniformly dispersed in the GA matrix, and that G/OEO-CSNPs had significantly improved mechanical ability, UV-visible light blocking performance and thermal stability. Furthermore, the nanoparticles exhibited excellent antioxidant and antibacterial properties, and they improved the films' suitability as edible packaging. The attributes of the G/OEO-CSNPs were optimized, the films had the strongest radical scavenging and lowest water solubility, and electron microscopy also showed nanoparticle penetration into the polymer when the concentration of OEO-CSNPs was 6% (thickness = 0.092 ± 0.001, TS = 47.62 ± 0.37, E = 4.06 ± 0.17, water solubility = 48.00 ± 1.11). Furthermore, the GA-based composite film containing 6% OEO-CSNPs was able to inhibit microbial growth, slow fat decomposition and protein oxidation, reduce endogenous enzyme activity, and delay the spoilage of mullet during the refrigeration process, all of which indicate its excellent potential for meat preservation application.
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Affiliation(s)
- Yuan Ma
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Siqi Chen
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Ping Liu
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yezheng He
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Fang Chen
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yifan Cai
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Xianqin Yang
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
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Bao J, Hu Y, Farag MA, Huan W, Wu J, Yang D, Song L. Carbon dots, cellulose nanofiber, and essential oil from Torreya grandis aril added to fish scale gelatin film for tomato preservation. Int J Biol Macromol 2023:125482. [PMID: 37348576 DOI: 10.1016/j.ijbiomac.2023.125482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Revised: 06/09/2023] [Accepted: 06/17/2023] [Indexed: 06/24/2023]
Abstract
In this study, carbon dots (CDs), cellulose nanofibers (CNF) and essential oil nanoemulsion (EON) were extracted from the aril waste of Torreya grandis following nuts production. These three nanomaterials were formulated for the preparation of a composite film to be employed for postharvest tomato storage. Visual, microscopical and physicochemical properties of the prepared nanocomposite films were analyzed at different levels of CDs and CNF for optimization purposes. The UV absorption and antioxidant capacity of gelatin film with 10 % CDs (G/10CD) were enhanced compared with gelatin (G) film, concurrent with a reduction in water barrier capacity, water contact angle (WCA) and tensile strength (TS). Compared with G/10CD film, the WCA of gelatin film after incorporation of 10 % CDs and 3 % CNF (G/10CD/3CNF) was significantly increased by 14.5°at 55 s. In contrast, TS increased by 1.26 MPa, as well as the significant enhancement in water barrier capacity. The above composite film mixed with NEO (G/10CD/3CNF/EON) exerted further antimicrobial effects against Escherichia coli. G/10CD/3CNF/EON coating effectively extended tomato shift life compared with the control group. Therefore, this new eco-friendly film presents several advantages of biodegradability, sustainability as well as multifunctional properties posing it as potential packaging material for food applications.
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Affiliation(s)
- Junjun Bao
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China
| | - Yuanyuan Hu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini st., 16, Cairo P.B. 11562, Egypt
| | - Weiwei Huan
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China
| | - Jiasheng Wu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China.
| | - Dapeng Yang
- Fujian Province Key Laboratory for Preparation and Function Development of Active Substances from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China.
| | - Lili Song
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China.
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Tavassoli M, Khezerlou A, Moghaddam TN, Firoozy S, Bakhshizadeh M, Sani MA, Hashemi M, Ehsani A, Lorenzo JM. Sumac (Rhus coriaria L.) anthocyanin loaded-pectin and chitosan nanofiber matrices for real-time monitoring of shrimp freshness. Int J Biol Macromol 2023; 242:125044. [PMID: 37224901 DOI: 10.1016/j.ijbiomac.2023.125044] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/18/2023] [Accepted: 05/21/2023] [Indexed: 05/26/2023]
Abstract
In this study, pectin (PC)/chitosan nanofiber (ChNF) films containing a novel anthocyanin from sumac extract were successfully developed for freshness monitoring and shelf-life extension of shrimp. The physical, barrier, morphological, color, and antibacterial properties of biodegradable films were evaluated. The addition of sumac anthocyanins to the films caused intramolecular interactions (such as hydrogen bonds) in the film structure, as confirmed by using attenuated total reflectance Fourier transform infrared (ATR-FTIR) analysis, suggesting good compatibility of film ingredients. Also, intelligent films showed significant sensitivity to ammonia vapors and changed color from reddish to olive color at the first 5 min. Moreover, the results showed that PC/ChNF and PC/ChNF/sumac films have significant antibacterial activity against Gram-positive bacteria and Gram-negative bacteria. In addition to the good functional characteristics of the smart film, the resulting films showed acceptable physicomechanical properties. So, PC/ChNF/sumac smart film exhibited the strength = 60 MPa with the flexibility = 23.3 %. Likewise, water vapor barrier reduced from 2.5 (×10-11 g. m/m2. s. Pa) to 2.3 (×10-11 g. m/m2. s. Pa) after adding anthocyanin. The results of the application of intelligent film containing anthocyanins of sumac extract for shrimp freshness monitoring showed that the color of the intelligent film changed from reddish to greenish color after 48 h of storage, which shows the high potential of the produced film for monitoring the spoilage of seafood products.
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Affiliation(s)
- Milad Tavassoli
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Arezou Khezerlou
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Tina Niknazar Moghaddam
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Solmaz Firoozy
- Department of Biological Sciences, Faculty of Basic Sciences, Higher Education Institute of Rab-Rashid, Tabriz, Iran
| | - Milad Bakhshizadeh
- Department of Biological Sciences, Faculty of Basic Sciences, Higher Education Institute of Rab-Rashid, Tabriz, Iran
| | - Mahmood Alizadeh Sani
- Student's Scientific Research Center, Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Hashemi
- Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain.
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Pino P, Bosco F, Mollea C, Onida B. Antimicrobial Nano-Zinc Oxide Biocomposites for Wound Healing Applications: A Review. Pharmaceutics 2023; 15:pharmaceutics15030970. [PMID: 36986831 PMCID: PMC10053511 DOI: 10.3390/pharmaceutics15030970] [Citation(s) in RCA: 26] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/13/2023] [Accepted: 03/15/2023] [Indexed: 03/19/2023] Open
Abstract
Chronic wounds are a major concern for global health, affecting millions of individuals worldwide. As their occurrence is correlated with age and age-related comorbidities, their incidence in the population is set to increase in the forthcoming years. This burden is further worsened by the rise of antimicrobial resistance (AMR), which causes wound infections that are increasingly hard to treat with current antibiotics. Antimicrobial bionanocomposites are an emerging class of materials that combine the biocompatibility and tissue-mimicking properties of biomacromolecules with the antimicrobial activity of metal or metal oxide nanoparticles. Among these nanostructured agents, zinc oxide (ZnO) is one of the most promising for its microbicidal effects and its anti-inflammatory properties, and as a source of essential zinc ions. This review analyses the most recent developments in the field of nano-ZnO–bionanocomposite (nZnO-BNC) materials—mainly in the form of films, but also hydrogel or electrospun bandages—from the different preparation techniques to their properties and antibacterial and wound-healing performances. The effect of nanostructured ZnO on the mechanical, water and gas barrier, swelling, optical, thermal, water affinity, and drug-release properties are examined and linked to the preparation methods. Antimicrobial assays over a wide range of bacterial strains are extensively surveyed, and wound-healing studies are finally considered to provide a comprehensive assessment framework. While early results are promising, a systematic and standardised testing procedure for the comparison of antibacterial properties is still lacking, partly because of a not-yet fully understood antimicrobial mechanism. This work, therefore, allowed, on one hand, the determination of the best strategies for the design, engineering, and application of n-ZnO-BNC, and, on the other hand, the identification of the current challenges and opportunities for future research.
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Dong S, Zhang Y, Lu D, Gao W, Zhao Q, Shi X. Multifunctional intelligent film integrated with purple sweet potato anthocyanin and quercetin-loaded chitosan nanoparticles for monitoring and maintaining freshness of shrimp. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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12
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Ji S, Sun R, Wang W, Xia Q. Preparation, characterization, and evaluation of tamarind seed polysaccharide-carboxymethylcellulose buccal films loaded with soybean peptides-chitosan nanoparticles. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
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13
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Sani MA, Dabbagh-Moghaddam A, Jahed-Khaniki G, Ehsani A, Sharifan A, Khezerlou A, Tavassoli M, Maleki M. Biopolymers-based multifunctional nanocomposite active packaging material loaded with zinc oxide nanoparticles, quercetin and natamycin; development and characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01791-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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14
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Yang F, Chen G, Li J, Zhang C, Ma Z, Zhao M, Yang Y, Han Y, Huang Z, Weng Y. Effects of Quercetin and Organically Modified Montmorillonite on the Properties of Poly(butylene adipate-co-terephthalate)/Thermoplastic Starch Active Packaging Films. ACS OMEGA 2023; 8:663-672. [PMID: 36643425 PMCID: PMC9835550 DOI: 10.1021/acsomega.2c05836] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Accepted: 12/14/2022] [Indexed: 06/17/2023]
Abstract
The poly(butylene adipate-co-terephthalate) (PBAT)/thermoplastic starch (TPS) film stands out owing to its acceptable price, low impact on the environment, and excellent mechanical properties. The main objective of this study was to improve the antioxidant properties of the PBAT/TPS film by incorporation of quercetin (Q) through the extrusion blow process. Another specific objective was to incorporate the organically modified montmorillonite (OMMT) to prolong the release of Q and improve the poor barrier properties of the PBAT/TPS/Q film. The films were analyzed in terms of their morphology, mechanical properties, gas and water barrier properties, and antioxidant and anti-UV properties. Optimization of the OMMT content resulted in a fiber-like, co-continuous morphology of the PBAT/TPS/Q film. The incorporation of quercetin enhanced the antioxidant and anti-UV properties of the PBAT/TPS film, while OMMT improved the mechanical properties, ultraviolet barriers, and gas and water barrier properties. The results show that the films incorporating Q and OMMT provided the oxygen and water barrier by up to 94 and 54%, respectively. Also, the amount of polymer required for 50% 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition is as low as 0.03 g, and the UV transmission rate was reduced by about 50%. Moreover, PBAT/TPS/Q/OMMT films successfully delayed the decay of the banana and blueberry due to their excellent antioxidant properties and suitable water vapor permeability.
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15
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Zhao R, Chen J, Yu S, Niu R, Yang Z, Wang H, Cheng H, Ye X, Liu D, Wang W. Active chitosan/gum Arabic-based emulsion films reinforced with thyme oil encapsulating blood orange anthocyanins: Improving multi-functionality. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108094] [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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16
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Tavassoli M, Khezerlou A, Bangar SP, Bakhshizadeh M, Haghi PB, Moghaddam TN, Ehsani A. Functionality developments of Pickering emulsion in food packaging: Principles, applications, and future perspectives. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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17
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Zhao R, Guo H, Yan T, Li J, Xu W, Deng Y, Zhou J, Ye X, Liu D, Wang W. Fabrication of multifunctional materials based on chitosan/gelatin incorporating curcumin-clove oil emulsion for meat freshness monitoring and shelf-life extension. Int J Biol Macromol 2022; 223:837-850. [PMID: 36343838 DOI: 10.1016/j.ijbiomac.2022.10.271] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 10/29/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022]
Abstract
A new multifunctional film with active and intelligent effects was developed by incorporating curcumin-clove oil emulsion into natural materials. The basic properties, functional characteristics, and pH/NH3-sensitivity of films were investigated, and then these films were applied to extend shelf-life and monitor freshness of meat. Curcumin solution and emulsion illustrated significant color variations at different pH values. The incorporation of emulsion improved the UV-vis barrier and water resistance properties of films, which blocked most of UV-light and its water contact angle reached 100.03°. Meanwhile, the films had stronger mechanical strength and higher thermal stability, with elongation at break reaching 79.18 % and the maximum degradation temperature rising to 316 °C. Moreover, emulsion made films have a slow-release effect on clove oil, which not only enhanced the antioxidant property but also significantly improved their antibacterial activity. Additionally, the multifunctional films presented a significant color response to acidic/alkaline environments over a short time interval and could be easily identified by naked eyes. Finally, the films effectively extended the shelf-life of fresh meat by 3 days at 4 °C and visually monitored freshness through color changes in real-time. This knowledge provides insights and ideas for the development of novel food packaging with both active and intelligent functions.
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Affiliation(s)
- Runan Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Haocheng Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tianyi Yan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jiaheng Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Weidong Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yong Deng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jianwei Zhou
- Zhejiang University Ningbo Institute of Technology, Ningbo 315100, China; Hainan Institute of Zhejiang University, Sanya 572025, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China.
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18
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Zhang H, Zhang C, Wang X, Huang Y, Xiao M, Hu Y, Zhang J. Antifungal electrospinning nanofiber film incorporated with Zanthoxylum bungeanum essential oil for strawberry and sweet cherry preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Lactoferrin-Chitosan-TPP Nanoparticles: Antibacterial Action and Extension of Strawberry Shelf-Life. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02927-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Rathod NB, Bangar SP, Šimat V, Ozogul F. Chitosan and gelatine biopolymer‐based active/biodegradable packaging for the preservation of fish and fishery products. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16038] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nikheel Bhojraj Rathod
- Post Graduate Institute of Post‐Harvest Management Roha, Raigad, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Maharashtra State India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University 29634 Clemson USA
| | - Vida Šimat
- University of Split Department of Marine Studies, R. Boškovića 37, HR‐21000 Split Croatia
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries Cukurova University 01330 Adana Turkey
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21
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Razmjoo F, Sadeghi E, Alizadeh Sani M, Noroozi R, Azizi‐lalabadi M. Fabrication and application of functional active packaging material based on carbohydrate biopolymers formulated with
Lemon verbena
/
Ferulago angulata
extracts for preservation of raw chicken meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fatemeh Razmjoo
- Research Center for Environmental Determinants of Health (RCEDH) Kermanshah University of Medical Sciences Kermanshah Iran
| | - Ehsan Sadeghi
- Research Center for Environmental Determinants of Health (RCEDH) Kermanshah University of Medical Sciences Kermanshah Iran
| | - Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, School of Public Health Tehran University of Medical Sciences Tehran Iran
| | - Razieh Noroozi
- Research Center for Environmental Determinants of Health (RCEDH) Kermanshah University of Medical Sciences Kermanshah Iran
| | - Maryam Azizi‐lalabadi
- Research Center for Environmental Determinants of Health (RCEDH) Kermanshah University of Medical Sciences Kermanshah Iran
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22
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Sarmadikia M, Mohammadi M, Khezerlou A, Hamishehkar H, Ehsani A. Effect of microencapsulated bitter orange peel extract in coatings based on quince seed mucilage on the quality of rainbow trout fillets. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01442-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Tavassoli M, Alizadeh Sani M, Khezerlou A, Ehsani A, Jahed-Khaniki G, McClements DJ. Smart Biopolymer-Based Nanocomposite Materials Containing pH-Sensing Colorimetric Indicators for Food Freshness Monitoring. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27103168. [PMID: 35630645 PMCID: PMC9143397 DOI: 10.3390/molecules27103168] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 05/06/2022] [Accepted: 05/10/2022] [Indexed: 11/16/2022]
Abstract
Nanocomposite biopolymer materials containing colorimetric pH-responsive indicators were prepared from gelatin and chitosan nanofibers. Plant-based extracts from barberry and saffron, which both contained anthocyanins, were used as pH indicators. Incorporation of the anthocyanins into the biopolymer films increased their mechanical, water-barrier, and light-screening properties. Infrared spectroscopy and scanning electron microscopy analysis indicated that a uniform biopolymer matrix was formed, with the anthocyanins distributed evenly throughout them. The anthocyanins in the composite films changed color in response to alterations in pH or ammonia gas levels, which was used to monitor changes in the freshness of packaged fish during storage. The anthocyanins also exhibited antioxidant and antimicrobial activity, which meant that they could also be used to slow down the degradation of the fish. Thus, natural anthocyanins could be used as both freshness indicators and preservatives in biopolymer-based nanocomposite packaging materials. These novel materials may therefore be useful alternatives to synthetic plastics for some food packaging applications, thereby improving the environmental friendliness and sustainability of the food supply.
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Affiliation(s)
- Milad Tavassoli
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (M.T.); (A.K.)
- Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 516615731, Iran
| | - Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran; (M.A.S.); (G.J.-K.)
| | - Arezou Khezerlou
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (M.T.); (A.K.)
- Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 516615731, Iran
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 516615731, Iran
- Correspondence: (A.E.); (D.J.M.)
| | - Gholamreza Jahed-Khaniki
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran; (M.A.S.); (G.J.-K.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Correspondence: (A.E.); (D.J.M.)
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24
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Abelti AL, Teka TA, Fikreyesus Forsido S, Tamiru M, Bultosa G, Alkhtib A, Burton E. Bio-based smart materials for fish product packaging: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2066121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Alemu Lema Abelti
- Batu Fish and other Aquatic Life Research Center, Oromia Agricultural Research Institute, Batu, Ethiopia
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Tilahun A. Teka
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Sirawdink Fikreyesus Forsido
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Metekia Tamiru
- Department of Animal Science, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Geremew Bultosa
- Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Gaborone, Botswana
| | - Ashraf Alkhtib
- Nottingham Trent University, School of Animal, Rural and Environmental Sciences, Brackenhurst Campus, Southwell, UK, NG25 0QF
| | - Emily Burton
- Nottingham Trent University, School of Animal, Rural and Environmental Sciences, Brackenhurst Campus, Southwell, UK, NG25 0QF
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25
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Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors. Polymers (Basel) 2022; 14:polym14081629. [PMID: 35458378 PMCID: PMC9025686 DOI: 10.3390/polym14081629] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 04/15/2022] [Accepted: 04/16/2022] [Indexed: 02/06/2023] Open
Abstract
Anthocyanins are excellent antioxidant/antimicrobial agents as well as pH-sensitive indicators that provide new prospects to foster innovative smart packaging systems due to their ability to improve food shelf life and detect physicochemical and biological changes in packaged food. Compared with anthocyanins from other natural sources, red cabbage anthocyanins (RCAs) are of great interest in food packaging because they represent an acceptable color spectrum over a broad range of pH values. The current review addressed the recent advances in the application of RCAs in smart bio-based food packaging systems and sensors. This review was prepared based on the scientific reports found on Web of Science, Scopus, and Google Scholar from February 2000 to February 2022. The studies showed that the incorporation of RCAs in different biopolymeric films could affect their physical, mechanical, thermal, and structural properties. Moreover, the use of RCAs as colorimetric pH-responsive agents can reliably monitor the qualitative properties of the packaged food products in a real-time assessment. Therefore, the development of smart biodegradable films using RCAs is a promising approach to the prospect of food packaging.
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26
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Campa-Siqueiros PI, Madera-Santana TJ, Ayala-Zavala JF, López-Cervantes J, Castillo-Ortega MM, Herrera-Franco PJ, Quintana-Owen P. Co-electrospun nanofibers of gelatin and chitosan–polyvinyl alcohol–eugenol for wound dressing applications. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04223-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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Baghi F, Gharsallaoui A, Dumas E, Ghnimi S. Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation. Foods 2022; 11:foods11050760. [PMID: 35267394 PMCID: PMC8909076 DOI: 10.3390/foods11050760] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/01/2022] [Accepted: 03/03/2022] [Indexed: 12/04/2022] Open
Abstract
Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers’ expectations for healthy food. The strategy of incorporating natural antimicrobial compounds into food packaging structures is a recent and promising technology to reach this goal. Concepts such as “biodegradable packaging”, “active packaging”, and “bioactive packaging” currently guide the research and development of food packaging. However, the use of natural compounds faces some challenges, including weak stability and sensitivity to processing and storage conditions. The nano/microencapsulation of these bioactive compounds enhances their stability and controls their release. In addition, biodegradable packaging materials are gaining great attention in the face of ever-growing environmental concerns about plastic pollution. They are a sustainable, environmentally friendly, and cost-effective alternative to conventional plastic packaging materials. Ultimately, a combined formulation of nano/microencapsulated antimicrobial and antioxidant natural molecules, incorporated into a biodegradable food packaging system, offers many benefits by preventing food spoilage, extending the shelf life of food, reducing plastic and food waste, and preserving the freshness and quality of food. The main objective of this review is to illustrate the latest advances in the principal biodegradable materials used in the development of active antimicrobial and antioxidant packaging systems, as well as the most common nano/microencapsulated active natural agents incorporated into these food-packaging materials.
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Affiliation(s)
- Fatemeh Baghi
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
- Institut Supérieur d’Agriculture et Agroalimentaire Rhône-Alpes (ISARA), 23 Rue Jean Baldassini, CEDEX 07, 69364 Lyon, France
| | - Adem Gharsallaoui
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
| | - Emilie Dumas
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
| | - Sami Ghnimi
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
- Institut Supérieur d’Agriculture et Agroalimentaire Rhône-Alpes (ISARA), 23 Rue Jean Baldassini, CEDEX 07, 69364 Lyon, France
- Correspondence: or ; Tel.: +33-(0)4-27-85-86-70
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28
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Alizadeh Sani M, Tavassoli M, Salim SA, Azizi-lalabadi M, McClements DJ. Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107324] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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29
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Hajirostamloo B, Molaveisi M. Active Alyssum homolocarpum seed gum films containing microencapsulated Echinacea purpurea (L.) extract; study of physicochemical properties and its application in quail meat packaging. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01317-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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30
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Moradi M, Razavi R, Omer AK, Farhangfar A, McClements DJ. Interactions between nanoparticle-based food additives and other food ingredients: A review of current knowledge. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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31
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Ma K, Zhe T, Li F, Zhang Y, Yu M, Li R, Wang L. Sustainable films containing AIE-active berberine-based nanoparticles: A promising antibacterial food packaging. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107147] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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32
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Alizadeh Sani M, Maleki M, Eghbaljoo-Gharehgheshlaghi H, Khezerlou A, Mohammadian E, Liu Q, Jafari SM. Titanium dioxide nanoparticles as multifunctional surface-active materials for smart/active nanocomposite packaging films. Adv Colloid Interface Sci 2022; 300:102593. [PMID: 34971916 DOI: 10.1016/j.cis.2021.102593] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 12/16/2021] [Accepted: 12/17/2021] [Indexed: 12/12/2022]
Abstract
Environmental issues such as plastic packaging and high demand for fresh and safe food has increased the interest for developing smart/active food packaging films with colloidal nanoparticles (NPs). Titanium dioxide nanoparticles (TNPs) are cost effective and stable metal oxide NPs which could be used as a functional nano-filler for biodegradable food packaging due to their excellent biocompatibility, photo catalyzing, and antimicrobial properties. This article has comprehensively reviewed the functional properties and advantages of TNPs-containing smart/active films. The advantage of adding TNPs for ameliorating food packaging materials such as their physical, mechanical, moisture/light barrier, optical, thermal resistance, microstructure and chemical properties as well as, antibacterial, and photocatalytic properties are discussed. Also, the practical and migration properties of administrating TNPs in food packaging material are investigated. The ethylene decomposition activity of TNPs containing active films, could be used for increasing the shelf life of fruits/vegetables after harvesting. TNPs are safe with negligible migration rates which could be used for fabrication of multifunctional smart/active packaging films due to their antimicrobial properties and ethylene gas scavenging activities.
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33
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Mondéjar-López M, López-Jiménez AJ, Martínez JCG, Ahrazem O, Gómez-Gómez L, Niza E. Thymoquinone-Loaded Chitosan Nanoparticles as Natural Preservative Agent in Cosmetic Products. Int J Mol Sci 2022; 23:ijms23020898. [PMID: 35055080 PMCID: PMC8778794 DOI: 10.3390/ijms23020898] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/11/2022] [Accepted: 01/13/2022] [Indexed: 01/01/2023] Open
Abstract
The current status of controversy regarding the use of certain preservatives in cosmetic products makes it necessary to seek new ecological alternatives that are free of adverse effects on users. In our study, the natural terpene thymoquinone was encapsulated in chitosan nanoparticles. The nanoparticles were characterized by DLS and TEM, showing a particle size of 20 nm. The chemical structure, thermal properties, and release profile of thymoquinone were evaluated and showed a successful stabilization and sustained release of terpenes. The antimicrobial properties of the nanoparticles were evaluated against typical microbial contaminants found in cosmetic products, showing high antimicrobial properties. Furthermore, natural moisturizing cream inoculated with the aforementioned microorganisms was formulated with thymoquinone-chitosan nanoparticles to evaluate the preservative efficiency, indicating its promising use as a preservative in cosmetics.
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Affiliation(s)
- María Mondéjar-López
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain; (M.M.-L.); (A.J.L.-J.); (O.A.); (L.G.-G.)
| | - Alberto José López-Jiménez
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain; (M.M.-L.); (A.J.L.-J.); (O.A.); (L.G.-G.)
| | - Joaquín C. García Martínez
- Departamento de Química Inorgánica, Orgánica y Bioquímica, Facultad de Farmacia, Universidad de Castilla-La Mancha, C/José María Sánchez Ibáñez s/n, 02008 Albacete, Spain;
- Regional Center for Biomedical Research (CRIB), Universidad de Castilla-La Mancha, C/Almansa 13, 02008 Albacete, Spain
| | - Oussama Ahrazem
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain; (M.M.-L.); (A.J.L.-J.); (O.A.); (L.G.-G.)
| | - Lourdes Gómez-Gómez
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain; (M.M.-L.); (A.J.L.-J.); (O.A.); (L.G.-G.)
| | - Enrique Niza
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain; (M.M.-L.); (A.J.L.-J.); (O.A.); (L.G.-G.)
- Correspondence:
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Pawłowska A, Stepczyńska M. Natural Biocidal Compounds of Plant Origin as Biodegradable Materials Modifiers. JOURNAL OF POLYMERS AND THE ENVIRONMENT 2022; 30:1683-1708. [PMID: 34720776 PMCID: PMC8541817 DOI: 10.1007/s10924-021-02315-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/15/2021] [Indexed: 05/07/2023]
Abstract
The article presents a literature review of the plant origin natural compounds with biocidal properties. These compounds could be used as modifiers of biodegradable materials. Modification of polymer material is one of the basic steps in its manufacturing process. Biodegradable materials play a key role in the current development of materials engineering. Natural modifiers are non-toxic, environmentally friendly, and renewable. The substances contained in natural modifiers exhibit biocidal properties against bacteria and/or fungi. The article discusses polyphenols, selected phenols, naphthoquinones, triterpenoids, and phytoncides that are natural antibiotics. Due to the increasing demand for biodegradable materials and the protection of the natural environment against the negative effects of toxic substances, it is crucial to replace synthetic modifiers with plant ones. This work mentions industries where materials containing natural modifying additives could find potential applications. Moreover, the probable examples of the final products are presented. Additionally, the article points out the current world's pandemic state and the use of materials with biocidal properties considering the epidemiological conditions.
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Affiliation(s)
- Alona Pawłowska
- Department of Materials Engineering, Kazimierz Wielki University, J.K. Chodkiewicza 30 street, 85-064 Bydgoszcz, Poland
| | - Magdalena Stepczyńska
- Department of Materials Engineering, Kazimierz Wielki University, J.K. Chodkiewicza 30 street, 85-064 Bydgoszcz, Poland
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Khezerlou A, Tavassoli M, Alizadeh Sani M, Mohammadi K, Ehsani A, McClements DJ. Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials. Polymers (Basel) 2021; 13:polym13244399. [PMID: 34960949 PMCID: PMC8707388 DOI: 10.3390/polym13244399] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 12/07/2021] [Accepted: 12/11/2021] [Indexed: 12/25/2022] Open
Abstract
There is great interest in developing biodegradable biopolymer-based packaging materials whose functional performance is enhanced by incorporating active compounds into them, such as light blockers, plasticizers, crosslinkers, diffusion blockers, antimicrobials, antioxidants, and sensors. However, many of these compounds are volatile, chemically unstable, water-insoluble, matrix incompatible, or have adverse effects on film properties, which makes them difficult to directly incorporate into the packaging materials. These challenges can often be overcome by encapsulating the active compounds within food-grade nanoparticles, which are then introduced into the packaging materials. The presence of these nanoencapsulated active compounds in biopolymer-based coatings or films can greatly improve their functional performance. For example, anthocyanins can be used as light-blockers to retard oxidation reactions, or they can be used as pH/gas/temperature sensors to produce smart indicators to monitor the freshness of packaged foods. Encapsulated botanical extracts (like essential oils) can be used to increase the shelf life of foods due to their antimicrobial and antioxidant activities. The resistance of packaging materials to external factors can be improved by incorporating plasticizers (glycerol, sorbitol), crosslinkers (glutaraldehyde, tannic acid), and fillers (nanoparticles or nanofibers). Nanoenabled delivery systems can also be designed to control the release of active ingredients (such as antimicrobials or antioxidants) into the packaged food over time, which may extend their efficacy. This article reviews the different kinds of nanocarriers available for loading active compounds into these types of packaging materials and then discusses their impact on the optical, mechanical, thermal, barrier, antioxidant, and antimicrobial properties of the packaging materials. Furthermore, it highlights the different kinds of bioactive compounds that can be incorporated into biopolymer-based packaging.
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Affiliation(s)
- Arezou Khezerlou
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
| | - Milad Tavassoli
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
| | - Mahmood Alizadeh Sani
- Food Safety and Hygiene Division, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
- Correspondence: (A.E.); (D.J.M.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence: (A.E.); (D.J.M.)
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Roy S, Rhim JW. Fabrication of chitosan-based functional nanocomposite films: Effect of quercetin-loaded chitosan nanoparticles. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107065] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Mishra D, Khare P, Singh DK, Yadav V, Luqman S, Kumar PA, Shanker K. Synthesis of Ocimum extract encapsulated cellulose nanofiber/chitosan composite for improved antioxidant and antibacterial activities. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Abad I, Conesa C, Sánchez L. Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review. MATERIALS 2021; 14:ma14237358. [PMID: 34885510 PMCID: PMC8658689 DOI: 10.3390/ma14237358] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 11/23/2021] [Accepted: 11/23/2021] [Indexed: 12/15/2022]
Abstract
Lactoferrin (LF) is a whey protein with various and valuable biological activities. For this reason, LF has been used as a supplement in formula milk and functional products. However, it must be considered that the properties of LF can be affected by technological treatments and gastrointestinal conditions. In this article, we have revised the literature published on the research done during the last decades on the development of various technologies, such as encapsulation or composite materials, to protect LF and avoid its degradation. Multiple compounds can be used to conduct this protective function, such as proteins, including those from milk, or polysaccharides, like alginate or chitosan. Furthermore, LF can be used as a component in complexes, nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver other bioactive compounds, such as essential oils or probiotics. Additionally, LF can be part of systems to deliver drugs or to apply certain therapies to target cells expressing LF receptors. These systems also allow improving the detection of gliomas and have also been used for treating some pathologies, such as different types of tumours. Finally, the application of LF in edible and active films can be effective against some contaminants and limit the increase of the natural microbiota present in meat, for example, becoming one of the most interesting research topics in food technology.
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Affiliation(s)
- Inés Abad
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
- Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
| | - Celia Conesa
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
- Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
- Correspondence: ; Tel.: +34-976-761-585
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Montone AMI, Papaianni M, Malvano F, Capuano F, Capparelli R, Albanese D. Lactoferrin, Quercetin, and Hydroxyapatite Act Synergistically against Pseudomonas fluorescens. Int J Mol Sci 2021; 22:ijms22179247. [PMID: 34502150 PMCID: PMC8431635 DOI: 10.3390/ijms22179247] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/23/2021] [Accepted: 08/24/2021] [Indexed: 01/01/2023] Open
Abstract
Pseudomonas fluorescens is an opportunistic, psychotropic pathogen that can live in different environments, such as plant, soil, or water surfaces, and it is associated with food spoilage. Bioactive compounds can be used as antimicrobials and can be added into packaging systems. Quercetin and lactoferrin are the best candidates for the development of a complex of the two molecules absorbed on bio combability structure as hydroxyapatite. The minimum inhibiting concentration (MIC) of single components and of the complex dropped down the single MIC value against Pseudomonas fluorescens. Characterization analysis of the complex was performed by means SEM and zeta-potential analysis. Then, the synergistic activity (Csyn) of single components and the complex was calculated. Finally, the synergistic activity was confirmed, testing in vitro its anti-inflammatory activity on U937 macrophage-like human cell line. In conclusion, the peculiarity of our study consists of optimizing the specific propriety of each component: the affinity of lactoferrin for LPS; that of quercetin for the bacterial membrane. These proprieties make the complex a good candidate in food industry as antimicrobial compounds, and as functional food.
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Affiliation(s)
- Angela Michela Immacolata Montone
- Department of Industrial Engineering, University of Salerno, 84084 Salerno, Italy; (A.M.I.M.); (F.M.); (D.A.)
- Department of Food Inspection, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Naples, Italy;
| | - Marina Papaianni
- Department of Agriculture, University of Naples “Federico II”, 80055 Naples, Italy;
| | - Francesca Malvano
- Department of Industrial Engineering, University of Salerno, 84084 Salerno, Italy; (A.M.I.M.); (F.M.); (D.A.)
| | - Federico Capuano
- Department of Food Inspection, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Naples, Italy;
| | - Rosanna Capparelli
- Department of Agriculture, University of Naples “Federico II”, 80055 Naples, Italy;
- Correspondence:
| | - Donatella Albanese
- Department of Industrial Engineering, University of Salerno, 84084 Salerno, Italy; (A.M.I.M.); (F.M.); (D.A.)
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Sani MA, Azizi-Lalabadi M, Tavassoli M, Mohammadi K, McClements DJ. Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:1331. [PMID: 34070054 PMCID: PMC8158105 DOI: 10.3390/nano11051331] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 02/06/2023]
Abstract
Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety. Active packaging materials contain components that enhance their functionality, such as antimicrobials, antioxidants, light blockers, or oxygen barriers. Smart packaging materials contain sensing components that provide an indication of changes in food attributes, such as alterations in their quality, maturity, or safety. For instance, a smart sensor may give a measurable color change in response to a deterioration in food quality. This article reviews recent advances in the development of active and smart biodegradable packaging materials in the food industry. Moreover, studies on the application of these packaging materials to monitor the freshness and safety of food products are reviewed, including dairy, meat, fish, fruit and vegetable products. Finally, the potential challenges associated with the application of these eco-friendly packaging materials in the food industry are discussed, as well as potential future directions.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Food Safety and Hygiene Division, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran;
| | - Milad Tavassoli
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran;
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
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López de Dicastillo C, Garrido L, Velásquez E, Rojas A, Gavara R. Designing Biodegradable and Active Multilayer System by Assembling an Electrospun Polycaprolactone Mat Containing Quercetin and Nanocellulose between Polylactic Acid Films. Polymers (Basel) 2021; 13:polym13081288. [PMID: 33920864 PMCID: PMC8071261 DOI: 10.3390/polym13081288] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 04/04/2021] [Accepted: 04/13/2021] [Indexed: 01/23/2023] Open
Abstract
The design of multilayer systems is an innovative strategy to improve physical properties of biodegradable polymers and introduce functionality to the materials through the incorporation of an active compound into some of these layers. In this work, a trilayer film based on a sandwich of electrospun polycaprolactone (PCL) fibers (PCLé) containing quercetin (Q) and cellulose nanocrystals (CNC) between extruded polylactic acid (PLA) films was designed with the purpose of improving thermal and barrier properties and affording antioxidant activity to packaged foods. PCLé was successfully electrospun onto 70 µm-thick extruded PLA film followed by the assembling of a third 25 µm-thick commercial PLA film through hot pressing. Optical, morphological, thermal, and barrier properties were evaluated in order to study the effect of PCL layer and the addition of Q and CNC. Bilayer systems obtained after the electrospinning process of PCL onto PLA film were also evaluated. The release of quercetin from bi- and trilayer films to food simulants was also analyzed. Results evidenced that thermal treatment during thermo-compression melted PCL polymer and resulted in trilayer systems with barrier properties similar to single PLA film. Quercetin release from bi- and trilayer films followed a similar profile, but achieved highest value through the addition of CNC.
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Affiliation(s)
- Carol López de Dicastillo
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (L.G.); (E.V.); (A.R.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
- Correspondence: ; Tel.: +56-951377492
| | - Luan Garrido
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (L.G.); (E.V.); (A.R.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - Eliezer Velásquez
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (L.G.); (E.V.); (A.R.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - Adrián Rojas
- Packaging Innovation Center (LABEN-Chile), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile; (L.G.); (E.V.); (A.R.)
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Obispo Umaña 050, Santiago 9170201, Chile
| | - Rafael Gavara
- Packaging Laboratory, Institute of Agrochemistry and Food Technology, IATA-CSIC, Av. Agustín Escardino 7, 46980 Paterna, Spain;
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