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Hao R, Pang S, Mraz J, Geng Y, Liu Y, Pan J. Anthocyanin modified by chondroitin sulphate and tannic acid improved the quality-indicating properties of gelatin-based intelligent film. Food Chem X 2024; 24:101779. [PMID: 39290749 PMCID: PMC11404152 DOI: 10.1016/j.fochx.2024.101779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2024] [Revised: 08/22/2024] [Accepted: 08/24/2024] [Indexed: 09/19/2024] Open
Abstract
A highly pH-responsive gelatin film incorporating purple cabbage anthocyanin (PCA) and chondroitin sulphate (CS)/tannic acid (TA) was developed. Co-pigmentation of PCA via CS/TA improved its photothermal stability and visibility of color change in gelatin film. The morphological and structural properties of CS-PCA and TA-PCA films revealed that a more stable network was formed as new hydrogen bonds were generated by the co-pigmentation. Meanwhile, the co-pigmentation improved film's mechanical and hydrophobic properties, expressed as higher tensile strength (16.65 and 17.97 Mpa) and lower water vapor permeability (1.45 and 1.41) in CS-PCA and TA-PCA films, compared to PCA film. CS-PCA and TA-PCA films showed distinct color transitions for chilled fish fillets during storage. Total color difference (ΔE) of CS-PCA and TA-PCA films correlated well with the deterioration indexes of total volatile base nitrogen (TVB-N). All the results provided a novel pH-sensitive intelligent packaging strategy by co-pigmenting CS/TA with PCA for freshness monitoring.
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Affiliation(s)
- Ruoyi Hao
- Department of Food Science and Technology, School of Forestry, Beihua University, Jilin 132013, China
| | - Shiwen Pang
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Jan Mraz
- The University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, Institute of Aquaculture and Protection of Waters, Ceske Budejovice 37005, Czech Republic
| | - Yeye Geng
- Department of Food Science and Technology, School of Forestry, Beihua University, Jilin 132013, China
| | - Yanqiu Liu
- Department of Food Science and Technology, School of Forestry, Beihua University, Jilin 132013, China
| | - Jinfeng Pan
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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2
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Pramana A, Firmanda A, Arnata IW, Sartika D, Sari EO. Reduction of biofilm and pathogenic microorganisms using curcumin-mediated photodynamic inactivation to prolong food shelf-life. Int J Food Microbiol 2024; 425:110866. [PMID: 39146626 DOI: 10.1016/j.ijfoodmicro.2024.110866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 08/09/2024] [Accepted: 08/10/2024] [Indexed: 08/17/2024]
Abstract
Pathogenic microbial contamination (bacteria and fungi) in food products during production poses a significant global health risk, leading to food waste, greenhouse gas emissions, and aesthetic and financial losses. Bacteria and fungi, by forming solid biofilms, enhance their resistance to antimicrobial agents, thereby increasing the potential for cross-contamination of food products. Curcumin molecule-mediated photodynamic inactivation (Cur-m-PDI) technology has shown promising results in sterilizing microbial contaminants and their biofilms, significantly contributing to food preservation without compromising quality. Photosensitizers (curcumin) absorb light, leading to a chemical reaction with oxygen and producing reactive oxygen species (ROS) that effectively reduce bacteria, fungi, and biofilms. The mechanism of microorganism inhibition is caused by exposure to ROS generated via the type 1 pathway involving electron transfer (such as O2•-, H2O2, -OH•, and other radicals), the type 2 pathway involving energy transfer (such as 1O2), secondary ROS, and weakening of antioxidant enzymes. The effectiveness of the inactivation of microorganisms is influenced by the concentration of curcumin, light (source type and energy density), oxygen availability, and duration of exposure. This article reviews the mechanism of reducing microbial food contamination and inhibiting their biofilms through Cur-m-PDI. It also highlights future directions, challenges, and considerations related to the effects of ROS in oxidizing food, the toxicity of PDI to living cells and tissues, conditions/types of food products, and the stability and degradation of curcumin.
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Affiliation(s)
- Angga Pramana
- Department of Agricultural Technology, Faculty of Agriculture, Universitas Riau, Pekanbaru 28292, Indonesia.
| | - Afrinal Firmanda
- Department of Agroindustrial Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia
| | - I Wayan Arnata
- Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University, Badung, Bali, Indonesia
| | - Dewi Sartika
- Faculty of Agriculture, Muhammadiyah University of Makassar, Makassar, South Sulawesi, Indonesia
| | - Esty Octiana Sari
- Graduate School of Science and Technology, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
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3
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Das PP, Prathapan R, Ng KW. Advances in biomaterials based food packaging systems: Current status and the way forward. BIOMATERIALS ADVANCES 2024; 164:213988. [PMID: 39116599 DOI: 10.1016/j.bioadv.2024.213988] [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: 05/23/2024] [Revised: 07/16/2024] [Accepted: 08/04/2024] [Indexed: 08/10/2024]
Abstract
World hunger is getting worse, while one-third of food produced around the globe is wasted and never consumed. It is vital to reduce food waste to promote the sustainability of food systems, and improved food packaging solutions can augment this effort. The utilization of biomaterials in smart food packaging not only enhances food preservation and safety but also aligns with current demands for eco-friendly technologies to mitigate the impacts of climate change. This review provides a comprehensive overview of the developments in the field of food packaging based on the innovative use of biomaterials. It emphasizes the potential use of biomaterials derived from nature including cellulose, chitosan, keratin, etc. for this purpose. Various smart food packaging technologies such as active and intelligent packaging are discussed in detail including scavenging additives, colour-changing environment indicators, sensors, RFID tags, etc. The article also delves into the utilization of edible films and coatings, nanoparticle fillers and 2D materials in food packaging systems. Furthermore, it outlines the challenges and opportunities in this dynamic domain, emphasizing the ongoing need for research and innovation to shape the future of sustainable and smart food packaging solutions to enhance and monitor the shelf-life of food products.
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Affiliation(s)
- Partha Pratim Das
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Singapore
| | - Ragesh Prathapan
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Singapore
| | - Kee Woei Ng
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798, Singapore; Nanyang Environment and Water Research Institute (NEWRI), 1 Cleantech Loop, Singapore 637141, Singapore.
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4
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Guo H, Sun H, Fang Y, Qin H, Wang X, Zhang Y, Zhao M, Wu H, Zhou X, Liu Y. Eco-friendly film with highly efficient sterilization for food preservation by incorporating natural products into starch/polyvinyl alcohol matrix. Int J Biol Macromol 2024; 278:135047. [PMID: 39182859 DOI: 10.1016/j.ijbiomac.2024.135047] [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: 06/03/2024] [Revised: 07/24/2024] [Accepted: 08/22/2024] [Indexed: 08/27/2024]
Abstract
An advanced biodegradable packaging film with antimicrobial and fresh-maintaining functions was constructed by incorporating berberine and L-arginine into the starch/polyvinyl alcohol (PVA) film matrix. The film was endowed with a dual antibacterial capacity thanks to the intrinsic antibacterial capability of berberine and cascaded photodynamic sterilization. The aggregated berberine presents an excellent photodynamic activity to generate reactive oxygen species (ROS), which further triggers the NO release from L-arginine. Under the synergetic action of ROS and NO, the as-prepared film not only has an antibacterial efficiency of over 99 % against both S. aureus and E. coli but also delays fruit ripening through antagonistic effects on ethylene to extend the shelf life of food. Meanwhile, the as-prepared film presents UV-shielding properties, thermal stability, and considerable mechanical properties. Specifically, the packaging film exhibits good biocompatibility and is biodegradable, with a degradation rate of 56 % within 16 days, which has great potential for improving food safety and environmental events.
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Affiliation(s)
- Hanqiong Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Hanyue Sun
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yuan Fang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Haijuan Qin
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xiaomin Wang
- School of Integrative Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, PR China
| | - Yujie Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Minyang Zhao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Haotian Wu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xiao Zhou
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yaqing Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, Tianjin 300457, PR China; School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, PR China.
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Xiaowei H, Wanying Z, Zhihua L, Junjun Z, Ning Z, Jiyong S, Xiaodong Z, Tingting S, Xiaobo Z. pH-triggered bilayer film based on carboxymethyl cellulose/zein/Eudragit L100 with purple cabbage anthocyanin for monitoring pork freshness. Int J Biol Macromol 2024; 278:134358. [PMID: 39089560 DOI: 10.1016/j.ijbiomac.2024.134358] [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: 03/23/2024] [Revised: 07/27/2024] [Accepted: 07/29/2024] [Indexed: 08/04/2024]
Abstract
A novel pH-triggered bilayer film was composed of zein (Z), carboxymethylcellulose (CMC), Eudragit L100 (L100), and purple cabbage anthocyanin (PCA), followed by casting for monitoring pork freshness during storage at 4 °C and 25 °C. This bilayer film was employed to encapsulate anthocyanins, preventing anthocyanins oxidation and photodegradation. Additionally, under pH 6, this film ruptures and releases anthocyanins, inducing a sudden color change in the indicator film, significantly reducing errors in freshness indications. Notably, the ZCLP8% film had excellent stability and pH response properties. The performance of the ZCLP8% film in monitoring pork freshness was evaluated. When the concentration of pork TVB-N reached 15.59 mg/100 g (pH = 6.35), the bilayer film was ruptured, and the release rate of PCA was 85.52 %, which was a significant change in the color of the bilayer film compared with that at pH = 5. Therefore, this work addresses the limitation that anthocyanin-based intelligent films are subject to judgment errors when applied, opening new possibilities for food freshness differentiation monitoring.
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Affiliation(s)
- Huang Xiaowei
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Zhao Wanying
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Li Zhihua
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
| | - Zhang Junjun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Zhang Ning
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Shi Jiyong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Zhai Xiaodong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Shen Tingting
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Zou Xiaobo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
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Jiang Y, Sun Y, Wei C, Li X, Deng W, Wu S, Kong F, Sheng L. Development and characterization of curcumin-loaded chitosan/egg yolk freshness-keeping edible films for chilled fresh pork packaging application. Int J Biol Macromol 2024; 276:133907. [PMID: 39019376 DOI: 10.1016/j.ijbiomac.2024.133907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2024] [Revised: 07/07/2024] [Accepted: 07/14/2024] [Indexed: 07/19/2024]
Abstract
In this study, a novel fresh-keeping edible film was prepared using egg yolk (EY) and chitosan (CS) with varying concentrations of curcumin (Cur) for food packaging. The addition of Cur notably enhanced tensile strength, elongation at break, and water resistance from 15.70 MPa to 24.24 MPa, 43.79 % to 63.69 %, and 1.599 g·mm·(m2·h·kPa)-1 to 1.541 g·mm·(m2·h·kPa)-1, respectively. Cur also impacted moisture content, swelling degree, and film color. SEM revealed a uniform distribution of Cur, creating a smooth and dense film surface. FT-IR analysis suggested that hydrogen bonding facilitated Cur integration into the film network. The films demonstrated excellent UV-blocking and antioxidant properties attributed to Cur's chromogenic and phenolic hydroxyl groups. Consequently, they effectively inhibited lipid oxidation and weight loss in meat, thereby prolonging the shelf-life of chilled pork by at least 2 d. In conclusion, this study provided a simple and cost-effective idea to incorporate actives with EY as a natural emulsifier, presenting an effective solution for developing active packaging materials to enhance the safety and quality of meat products.
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Affiliation(s)
- Yiting Jiang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Engineering Center of Natural Polymers-based Medical Materials, Key Laboratory of Biomedical Polymers of Ministry of Education, College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China
| | - Yunxin Sun
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chengfeng Wei
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiao Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wanqing Deng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Sirui Wu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fandi Kong
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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7
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Huang X, Li J, He J, Luo J, Cai J, Wei J, Li P, Zhong H. Preparation of curcumin-loaded chitosan/polyvinyl alcohol intelligent active films for food packaging and freshness monitoring. Int J Biol Macromol 2024; 276:133807. [PMID: 38996887 DOI: 10.1016/j.ijbiomac.2024.133807] [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: 04/18/2024] [Revised: 07/08/2024] [Accepted: 07/09/2024] [Indexed: 07/14/2024]
Abstract
To fulfill the current need for intelligent active food packaging. This study incorporated the curcumin inclusion complexes (CUR-CD) into chitosan/polyvinyl alcohol polymer to develop a new intelligent active film. The structures of films were analyzed by Fourier-transform infrared (FT-IR), scanning electron microscope (SEM), and so on. The CP-Cur150 film displays exceptional mechanical properties, water vapor barrier, and UV blocking capabilities as demonstrated by physical analysis. The CP-Cur150 film exhibited free radical scavenging rates on 2,2-diazo-di-3-ethylbenzothiazolin-6-sulfonic (ABTS) (98 %) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (87 %). Additionally, it showed inhibitory effects on Gram-positive bacteria (Staphylococcus aureus) and Gram-negative bacteria (Escherichia coli), reducing live colony counts by approximately 2.7 and 1.3 Log10 CFU/mL, respectively. The films were used to monitor the shrimp's freshness in real time. With the spoilage of shrimp, the film exhibited clear color fluctuations, from light yellow to red. In addition, the evaluation of the impact of films on pork pH, total volatile basic nitrogen, and total bacterial counts demonstrated that the CP-Cur150 film displayed the most significant effectiveness in preserving freshness, thereby extending the shelf life of pork.
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Affiliation(s)
- Xinghai Huang
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China
| | - Jianmin Li
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China
| | - Jingjin He
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China
| | - Jianwei Luo
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China
| | - Jinyun Cai
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China
| | - Jianhua Wei
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China.
| | - Peiyuan Li
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China.
| | - Haiyi Zhong
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China.
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Du XX, Ge ZT, Hao HS, Bi JR, Hou HM, Zhang GL. An antibacterial film using κ-carrageenan loaded with benzyl isothiocyanate nanoemulsion: Characterization and application in beef preservation. Int J Biol Macromol 2024; 276:133689. [PMID: 38971272 DOI: 10.1016/j.ijbiomac.2024.133689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 06/29/2024] [Accepted: 07/03/2024] [Indexed: 07/08/2024]
Abstract
Benzyl isothiocyanate (BITC) is a naturally active bacteriostatic substance and κ-carrageenan (KC) is a good film-forming substrate. In the present study, a nanoemulsion incorporating BITC was fabricated with a particle size of 224.1 nm and an encapsulation efficiency of 69.2 %. Subsequently, the acquired BITC nanoemulsion (BITC-NE) was incorporated into the KC-based film, and the light transmittance of the prepared composite films was lower than that of the pure KC film. Fourier transform infrared spectroscopy and scanning electron microscopy revealed that BITC-NE was compatible with the KC matrix. BITC-NE incorporation enhanced the tensile strength of the KC-based films by 33.7 %, decreased the elongation at break by 33.8 %, decreased the water vapor permeability by 60.1 %, increased the maximum thermal degradation temperature by 48.8 %, and decreased the oxygen permeability by 42 % (p < 0.05). Furthermore, the composite films showed enhanced antimicrobial activity against Staphylococcus aureus, Salmonella typhimurium, and Pseudomonas fluorescens. The developed KC-based composite films were applied to wrap raw beef, which significantly delayed the increase in total viable count, total volatile base nitrogen content, and thiobarbituric acid reactive substances, and prolonged the shelf-life of the raw beef by up to 10 days. These results indicated that the composite films prepared by incorporating BITC nanoemulsions into KC matrices have great antimicrobial application potential.
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Affiliation(s)
- Xia-Xin Du
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Zi-Tong Ge
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Hong-Shun Hao
- Department of Inorganic Nonmetallic Materials Engineering, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Jing-Ran Bi
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Hong-Man Hou
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Gong-Liang Zhang
- Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China.
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Sánchez-Bodón J, Moreno-Benitez I, Laza JM, Larrea-Sebal A, Martin C, Irastorza I, Silvan U, Vilas-Vilela JL. Multifunctional curcumin-based polymer coating: A promising platform against bacteria, inflammation and coagulation. Colloids Surf B Biointerfaces 2024; 241:114048. [PMID: 38954936 DOI: 10.1016/j.colsurfb.2024.114048] [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: 05/30/2024] [Accepted: 06/17/2024] [Indexed: 07/04/2024]
Abstract
The extensive use of polymers in the medical field has facilitated the development of various devices and implants, contributing to the restoration of organ function. However, despite their advantages such as biocompatibility and robustness, these materials often face challenges like bacterial contamination and subsequent inflammation, leading to implant-associated infections (IAI). Integrating implants effectively is crucial to prevent bacterial colonization and reduce inflammatory responses. To overcome these major issues, surface chemical modifications have been extensively explored. Indeed, click chemistry, and particularly, copper (I)-catalyzed azide-alkyne cycloaddition (CuAAC) reaction has emerged as a promising approach for surface functionalization without affecting material bulk properties. Curcumin, known for its diverse biological activities, suffers from low solubility and stability. To enhance its bioavailability, bioconjugation strategy has garnered attention in recent years. This study represents pioneering work in immobilizing curcumin derivative onto polyethylene terephthalate (PET) surfaces, aiming to combat bacterial adhesion, inflammation and coagulation. Before curcumin derivative bioconjugation, a fluorophore, dansyl derivative, was employed in order to monitor and determine the efficiency of the proposed methodology. Previous surface chemical modifications were required for the immobilization of both dansyl and curcumin derivatives. Ultraviolet-Visible (UV-Vis) demonstrated the amidation functionalization of PET surface. Other surface characterization techniques including X-ray Photoelectron Spectroscopy (XPS), Attenuated Total Reflectance Fourier Transformed Infrared (ATR-FTIR), Scanning Electron Microscopy (SEM) and contact angle, among others, confirmed also the conjugation of both dansyl and curcumin derivatives. On the other hand, different biological assays corroborated that curcumin derivative immobilized PET surfaces do not exhibit cytotoxicity effect. Additionally, corresponding inflammation test were performed, indicating that these polymeric surfaces do not produce inflammation and, when curcumin derivative is immobilized, they decrease the inflammation marker level (IL-6). Moreover, the bacterial growth of both Gram positive and Gram negative bacteria were measured, demonstrating that the immobilization of curcumin derivative on PET provided antibacterial properties to the material. Finally, hemolysis rate analysis and whole blood clotting assay demonstrated the antithrombogenic effect of PET-Cur surfaces as well as no hemolysis concern in the fabricated functional surfaces.
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Affiliation(s)
- Julia Sánchez-Bodón
- Macromolecular Chemistry Group (LABQUIMAC), Department of Physical Chemistry, Faculty of Science and Technology, University of the Basque Country, UPV/EHU, B/Sarriena s/n, Leioa, 48940, Spain
| | - Isabel Moreno-Benitez
- Macromolecular Chemistry Group (LABQUIMAC), Department of Organic and Inorganic Chemistry, Faculty of Science and Technology, University of the Basque Country, UPV/EHU, B/Sarriena s/n, Leioa, 48940, Spain.
| | - José Manuel Laza
- Macromolecular Chemistry Group (LABQUIMAC), Department of Physical Chemistry, Faculty of Science and Technology, University of the Basque Country, UPV/EHU, B/Sarriena s/n, Leioa, 48940, Spain
| | - Asier Larrea-Sebal
- University of the Basque Country (UPV/EHU), Department of Biochemistry and Molecular Biology, Leioa 48940, Spain; Biofisika Institute (UPV/EHU, CSIC), Barrio Sarriena s/n, Leioa 48940, Spain; Fundación Biofisika Bizkaia, Barrio Sarriena s/n., 48940 Leioa, Bizkaia, Spain
| | - Cesar Martin
- University of the Basque Country (UPV/EHU), Department of Biochemistry and Molecular Biology, Leioa 48940, Spain; Biofisika Institute (UPV/EHU, CSIC), Barrio Sarriena s/n, Leioa 48940, Spain; Fundación Biofisika Bizkaia, Barrio Sarriena s/n., 48940 Leioa, Bizkaia, Spain
| | - Igor Irastorza
- University of the Basque Country, (UPV/EHU), Department of Cell Biology and Histology, Faculty of Medicine, Leioa 48940, Spain; BCMaterials, Basque Center for Materials, Applications and Nanostructures, UPV/EHU Science Park, 48940 Leioa, Spain
| | - Unai Silvan
- BCMaterials, Basque Center for Materials, Applications and Nanostructures, UPV/EHU Science Park, 48940 Leioa, Spain
| | - José Luis Vilas-Vilela
- Macromolecular Chemistry Group (LABQUIMAC), Department of Physical Chemistry, Faculty of Science and Technology, University of the Basque Country, UPV/EHU, B/Sarriena s/n, Leioa, 48940, Spain; BCMaterials, Basque Center for Materials, Applications and Nanostructures, UPV/EHU Science Park, 48940 Leioa, Spain.
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He K, Sheng W, Yang L, Yang Y, Tang T, Wang C, Jiang G, Tian Y. Novel Carboxymethyl Cellulose/Gelatin-Based Film Incorporated with Zein-Stabilized Lemon Essential Oil Pickering Emulsion for the Preservation of Cherries. Foods 2024; 13:2602. [PMID: 39200529 PMCID: PMC11353400 DOI: 10.3390/foods13162602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2024] [Revised: 08/09/2024] [Accepted: 08/15/2024] [Indexed: 09/02/2024] Open
Abstract
In this study, a zein-stabilized lemon essential oil Pickering emulsion (ZLPE) was incorporated into a carboxymethyl cellulose/gelatin (CMC/GL) composite film to develop a bio-based packaging material with bioactive properties. The average droplet size of the ZLPE was measured at 3.62 ± 0.08 μm, with a zeta potential of -31.33 ± 0.32 mV, highlighting its excellent stability. The image results of confocal laser microscopy and scanning electron microscopy validated the uniform distribution of ZLPE in the film. The incorporation of ZLPE reduced the water solubility of films by 45.90% and decreased its water vapor permeability by 22.61%, thereby enhancing its hydrophobicity. Additionally, the ZLPE-loaded film improved mechanical properties, enhanced UV-blocking capabilities, and increased thermal stability. The introduction of ZLPE led to the antioxidant activity of the CMC/GL film increasing by six times the original level and endowed it with outstanding antibacterial properties. As a result, cherries packaged with the ZLPE film demonstrated superior preservation performance and extended shelf life in the preservation experiment, exhibiting the film's potential as a food packaging material.
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Affiliation(s)
- Kaiwen He
- College of Biomass Science and Engineering, Sichuan University, No. 24 South Section 1, Yihuan Road, Chengdu 610065, China; (K.H.); (W.S.); (L.Y.); (Y.Y.); (Y.T.)
- Key Laboratory of Leather Chemistry and Engineering, Sichuan University, Ministry of Education, Chengdu 610065, China
| | - Wenyang Sheng
- College of Biomass Science and Engineering, Sichuan University, No. 24 South Section 1, Yihuan Road, Chengdu 610065, China; (K.H.); (W.S.); (L.Y.); (Y.Y.); (Y.T.)
- Key Laboratory of Leather Chemistry and Engineering, Sichuan University, Ministry of Education, Chengdu 610065, China
| | - Li Yang
- College of Biomass Science and Engineering, Sichuan University, No. 24 South Section 1, Yihuan Road, Chengdu 610065, China; (K.H.); (W.S.); (L.Y.); (Y.Y.); (Y.T.)
- Key Laboratory of Leather Chemistry and Engineering, Sichuan University, Ministry of Education, Chengdu 610065, China
| | - Yicheng Yang
- College of Biomass Science and Engineering, Sichuan University, No. 24 South Section 1, Yihuan Road, Chengdu 610065, China; (K.H.); (W.S.); (L.Y.); (Y.Y.); (Y.T.)
- Key Laboratory of Leather Chemistry and Engineering, Sichuan University, Ministry of Education, Chengdu 610065, China
| | - Tingting Tang
- College of Agriculture and Forestry Science and Technology, Chongqing Three Gorges Vocational College, Chongqing 404160, China;
| | - Chenzhi Wang
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
| | - Guangyang Jiang
- College of Biomass Science and Engineering, Sichuan University, No. 24 South Section 1, Yihuan Road, Chengdu 610065, China; (K.H.); (W.S.); (L.Y.); (Y.Y.); (Y.T.)
- Key Laboratory of Leather Chemistry and Engineering, Sichuan University, Ministry of Education, Chengdu 610065, China
| | - Yongqiang Tian
- College of Biomass Science and Engineering, Sichuan University, No. 24 South Section 1, Yihuan Road, Chengdu 610065, China; (K.H.); (W.S.); (L.Y.); (Y.Y.); (Y.T.)
- Key Laboratory of Leather Chemistry and Engineering, Sichuan University, Ministry of Education, Chengdu 610065, China
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11
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Li W, Zhao M, Xia X, Zhu Y. Improving Structural, Physical, and Sensitive Properties of Sodium Alginate-Purple Sweet Potato Peel Extracts Indicator Films by Varying Drying Temperature. Foods 2024; 13:2477. [PMID: 39200404 PMCID: PMC11353624 DOI: 10.3390/foods13162477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2024] [Revised: 07/28/2024] [Accepted: 08/02/2024] [Indexed: 09/02/2024] Open
Abstract
Sodium alginate (SA)-purple sweet potato peel extracts (PPE) from industrial waste indicator films were developed at different drying temperatures (25, 30, 35, 40, 45, 50, and 55 °C). The effects of drying temperatures on the film's structural, physical, and sensitive properties were investigated. On the structural properties, scanning electron microscopy, Fourier transform infrared spectroscopy, and X-ray diffraction indicated that compactness, intermolecular interactions, and crystallinity of indicator films were improved at a lower drying temperature. On the physical properties, with the drying temperature increasing, elongation at the break increased significantly (p < 0.05); ΔE and water-vapor permeability decreased significantly (p < 0.05); and thickness and tensile strength initially increased significantly (90.46 → 98.46, 62.99 → 95.73) and subsequently decreased significantly (98.46 → 71.93, 95.73 → 55.44) (p < 0.05), with the maximum values obtained at 30 °C. On sensitivity, the corresponding colors of the films became lighter as the drying temperature increased, and the films exhibited relatively excellent pH and NH3 sensitivity, with easily discernible color changes at lower temperatures. The results of this paper revealed that the overall film characteristics are improved at lower drying temperatures, which will provide valuable references for selecting the drying temperature for preparing indicator films as a guide for industrialized production.
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Affiliation(s)
- Wenxin Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (W.L.); (M.Z.)
| | - Mengna Zhao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (W.L.); (M.Z.)
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (W.L.); (M.Z.)
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China
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12
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Mali SN, Pandey A. Development of curcumin integrated smart pH indicator, antibacterial, and antioxidant waste derived Artocarpus lakoocha starch-based packaging film. Int J Biol Macromol 2024; 275:133827. [PMID: 39084983 DOI: 10.1016/j.ijbiomac.2024.133827] [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: 04/30/2024] [Revised: 06/23/2024] [Accepted: 07/10/2024] [Indexed: 08/02/2024]
Abstract
Monitoring of food freshness is considered one of the crucial challenges for both customers/consumers and the food industries. In this study, we developed a curcumin-based starch film (F1) for pH-sensitive intelligent food packaging application. The starch was obtained from waste seeds of Artocarpus lakoocha (NS-MJF). The native starch underwent various physical and chemical modifications to yield modified starches (S1 [Autoclave heat treated], S2 [osmotic-pressure treated], S3 [citric acid treated]). The native starch was then used further for the formation of curcumin (2.5 % w/w)-based film (F1). We had analyzed these starches for solubility, colour analysis, biodegradability, oil absorption capacity, and moisture content, etc. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed favourable microstructures. The addition of curcumin to the starch enhanced the contact angle and elongation at the break of the resulting films. Antioxidant and antimicrobial assays, along with real-time freshness monitoring of chicken fillets, were also conducted. Thus, our findings may contribute to the optimization of pH-responsive biopolymer-based films for intelligent poultry packaging, promising advancements in food preservation and safety.
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Affiliation(s)
- Suraj N Mali
- Department of Pharmaceutical Sciences & Technology, Birla Institute of Technology, Mesra, Jharkhand 835215, India; School of Pharmacy, D.Y. Patil University (Deemed to be University), Sector 7, Nerul, Navi Mumbai 400706, India.
| | - Anima Pandey
- Department of Pharmaceutical Sciences & Technology, Birla Institute of Technology, Mesra, Jharkhand 835215, India
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13
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Yang J, Li Y, Liu B, Wang K, Li H, Peng L. Carboxymethyl cellulose-based multifunctional film integrated with polyphenol-rich extract and carbon dots from coffee husk waste for active food packaging applications. Food Chem 2024; 448:139143. [PMID: 38554584 DOI: 10.1016/j.foodchem.2024.139143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 03/09/2024] [Accepted: 03/24/2024] [Indexed: 04/01/2024]
Abstract
Sustainable carboxymethyl cellulose (CMC)-based active composite films were developed through the addition of polyphenol-rich extract from coffee husk (CHE) and carbon dots (CDs) prepared using the biowaste residue of CHE extraction. The influences of various CDs contents on the physicochemical and functional characteristics of composite films have been researched. The 6% (w/w) CHE and 3% (w/w) CDs were uniformly dispersed within the CMC matrix to produce a homogenous film with enhanced mechanical properties. The CMC/CHE/CDs3% film exhibited outstanding UV-light blocking, improved water and gas barriers, potent antioxidant activity with above 95% DPPH and ABTS scavenging rates, and effective antibacterial capabilities against L. monocytogenes and E. coli. The food packaging experiment demonstrated that this active composite film slowed the rotting of fresh-cut apples and extended their shelf-life to 7 days at 4 °C storage. Therefore, the obtained multifunctional film showed promise as an environmentally friendly food packaging material.
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Affiliation(s)
- Junxian Yang
- Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongshi Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Bingzhen Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Kun Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Hui Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
| | - Lincai Peng
- Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming 650500, China.
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14
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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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15
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Guo C, Li Y, Zhang H, Zhang Q, Wu X, Wang Y, Sun F, Shi S, Xia X. A review on improving the sensitivity and color stability of naturally sourced pH-sensitive indicator films. Compr Rev Food Sci Food Saf 2024; 23:e13390. [PMID: 39031881 DOI: 10.1111/1541-4337.13390] [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: 01/11/2024] [Revised: 04/26/2024] [Accepted: 05/19/2024] [Indexed: 07/22/2024]
Abstract
Naturally sourced pH-sensitive indicator films are of interest for real-time monitoring of food freshness through color changes because of their safety. Therefore, natural pigments for indicator films are required. However, pigment stability is affected by environmental factors, which can in turn affect the sensitivity and color stability of the pH-sensitive indicator film. First, natural pigments (anthocyanin, betalain, curcumin, alizarin, and shikonin) commonly used in pH-sensitive indicator films are presented. Subsequently, the mechanisms behind the change in pigment color under different pH environments and their applications in monitoring food freshness are also described. Third, influence factors, such as the sources, types, and pH sensitivity of pigments, as well as environmental parameters (light, temperature, humidity, and oxygen) of sensitivity and color stability, are analyzed. Finally, methods for improving the pH-sensitive indicator film are explored, encapsulation of natural pigments, incorporation of a hydrophobic film-forming matrix or function material, and protective layer have been shown to enhance the color stability of indicator films, the addition of copigments or mental ions, blending of different natural pigments, and the utilization of electrospinning have been proved to increase the color sensitivity of indicator films. This review could provide theoretical support for the development of naturally sourced pH-sensitive indicator films with high stability and sensitivity and facilitate the development in the field of monitoring food freshness.
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Affiliation(s)
- Chang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Hao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiaodan Wu
- Heilongjiang North Fish Fishing Industry Group Co., Ltd, Daqing, Heilongjiang, China
| | - Ying Wang
- Heilongjiang North Fish Fishing Industry Group Co., Ltd, Daqing, Heilongjiang, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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16
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Liu S, Wang Y, Huang Y, Hu M, Lv X, Zhang Y, Dai H. Gelatin-nanocellulose stabilized emulsion-filled hydrogel beads loaded with curcumin: Preparation, encapsulation and release behavior. Int J Biol Macromol 2024:133551. [PMID: 38997845 DOI: 10.1016/j.ijbiomac.2024.133551] [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: 04/14/2024] [Revised: 06/16/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024]
Abstract
In this study, the curcumin was firstly encapsulated in gelatin (GLT) and/or cellulose nanocrystals (CNC) stabilized emulsions, then further mixed with sodium alginate (SA) to form emulsion-filled hydrogel beads loaded with curcumin (Cur). The Cur-loaded emulsions showed a droplet size of 20.3-24.4 μm with a uniform distribution. Introducing CNC and/or SA increased the viscosity of emulsions accompanied by viscoelastic transition, while the modulus was reduced due to destruction of GLT gel. Cur was doubly immobilized in the hydrogel beads with >90 % of encapsulation efficiency. The results of simulated gastrointestinal tract experiments revealed that the beads possessed a good pH sensitivity and controlled release behavior to prolong the retention of Cur in the gastrointestinal tract. After 6 h of UV irradiation, the Cur-loaded emulsion-filled hydrogel beads showed a higher antioxidant activity than that of pure Cur, effectively delaying the photodegradation of Cur. In addition, the beads had better stability in aqueous and acidic environments, which was favorable for prolonging the release of Cur. These results suggest that the emulsion-filled hydrogel beads have great potential for the delivery of lipophilic bioactive molecules.
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Affiliation(s)
- Siyi Liu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuxi Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yue Huang
- Chongqing Sericulture Science and Technology Research Institute, Chongqing 400700, China
| | - Mengtao Hu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiangxiang Lv
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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17
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Ying Q, Zhan S, Yu H, Li J, Jia R, Wei H, Roura E, Tan X, Qiao Z, Huang T. Gelatin based preservation technologies on the quality of food: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-18. [PMID: 38850027 DOI: 10.1080/10408398.2024.2361298] [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: 06/09/2024]
Abstract
Gelatin has played a great potential in food preservation because of its low price and superior film forming characteristics. This review provides a comprehensive overview of the latest research progress and application of gelatin preservation technologies (film, coating, antifreeze peptide, etc.), discussing their preservation mechanisms and efficiency through the viewpoints of quality and shelf life of animal and aquatic products as well as fruits and vegetables. It showed that bioactive and intelligent gelatin-based films exhibit antibacterial, antioxidant, water resistance and pH responsive properties, making them excellent for food preservation. In addition, pH responsive properties of films also intuitively reflect the freshness of food by color. Similarly, gelatin and its hydrolysate can be widely used in antifreeze peptides to reduce the mass loss of food during freezing and extend the shelf life of frozen food. However, extensive works are still required to extend their commercial application values.
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Affiliation(s)
- Qingfang Ying
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Shengnan Zhan
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Haixia Yu
- Ocean Research Centre of Zhoushan, Zhejiang University, Zhoushan, China
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Ru Jia
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Huamao Wei
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Eugeni Roura
- Centre for Animal Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
| | - Xinle Tan
- Centre for Animal Science, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Australia
- Juxiangyuan Health Food (Zhongshan) Co., Ltd, Zhongshan, China
| | - Zhaohui Qiao
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Tao Huang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
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18
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Xu B, Yu D, Xu C, Gao Y, Sun H, Liu L, Yang Y, Qi D, Wu J. Study on synergistic mechanism of molybdenum disulfide/sodium carboxymethyl cellulose composite nanofiber mats for photothermal/photodynamic antibacterial treatment. Int J Biol Macromol 2024; 266:130838. [PMID: 38521322 DOI: 10.1016/j.ijbiomac.2024.130838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 03/02/2024] [Accepted: 03/11/2024] [Indexed: 03/25/2024]
Abstract
Innovative antibacterial therapies using nanomaterials, such as photothermal (PTT) and photodynamic (PDT) treatments, have been developed for treating wound infections. However, creating secure wound dressings with these therapies faces challenges. The primary focus of this study is to prepare an antibacterial nanofiber dressing that effectively incorporates stable loads of functional nanoparticles and demonstrates an efficient synergistic effect between PTT and PDT. Herein, a composite nanofiber mat was fabricated, integrating spherical molybdenum disulfide (MoS2) nanoparticles. MoS2 was deposited onto polylactic acid (PLA) nanofiber mats using vacuum filtration, which was further stabilized by sodium carboxymethyl cellulose (CMC) adhesion and glutaraldehyde (GA) cross-linking. The composite nanofibers demonstrated synergistic antibacterial effects under NIR light irradiation, and the underlying mechanism was explored. They induce bacterial membrane permeability, protein leakage, and intracellular reactive oxygen species (ROS) elevation, ultimately leading to >95 % antibacterial activity against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli), which is higher than that of single thermotherapy (almost no antibacterial activity) or ROS therapy (about 80 %). In addition, the composite nanofiber mats exhibited promotion effects on infected wound healing in vivo. This study demonstrates the great prospects of composite nanofiber dressings in clinical treatment of bacterial-infected wounds.
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Affiliation(s)
- Bingjie Xu
- MOE Key Laboratory of Advanced Textile Materials & Manufacturing Technology, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Dan Yu
- Department of Oral and Maxillofacial Surgery, The First Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou 310003, China
| | - Chenlu Xu
- Department of Oral and Maxillofacial Surgery, The First Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou 310003, China
| | - Yujie Gao
- MOE Key Laboratory of Advanced Textile Materials & Manufacturing Technology, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Hengqiu Sun
- Department of Pediatric Surgery, Taizhou Women and Children's Hospital of Wenzhou Medical University, Taizhou 318000, China.
| | - Lei Liu
- MOE Key Laboratory of Advanced Textile Materials & Manufacturing Technology, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Yang Yang
- MOE Key Laboratory of Advanced Textile Materials & Manufacturing Technology, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Dongming Qi
- MOE Key Laboratory of Advanced Textile Materials & Manufacturing Technology, Zhejiang Sci-Tech University, Hangzhou 310018, China; Key Laboratory of Green Cleaning Technology & Detergent of Zhejiang Province, Lishui 323000, China.
| | - Jindan Wu
- MOE Key Laboratory of Advanced Textile Materials & Manufacturing Technology, Zhejiang Sci-Tech University, Hangzhou 310018, China; Key Laboratory of Green Cleaning Technology & Detergent of Zhejiang Province, Lishui 323000, China.
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19
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Zhang K, Li Z, Zhao W, Guo J, Hashim SBH, Khan S, Shi J, Huang X, Zou X. Aerogel colorimetric label sensors based on carboxymethyl cellulose/sodium alginate with black goji anthocyanin for monitoring fish freshness. Int J Biol Macromol 2024; 265:130466. [PMID: 38432274 DOI: 10.1016/j.ijbiomac.2024.130466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 02/13/2024] [Accepted: 02/24/2024] [Indexed: 03/05/2024]
Abstract
A novel colorimetric aerogel was developed by the complexation of carboxymethyl cellulose (CMC), sodium alginate (SA), and black goji anthocyanin (BGA) followed by freeze-drying for monitoring fish (Coho salmon) freshness during storage at 4 °C and 25 °C. The various aerogels (C/S/B3:1, C/S/B2:1, C/S/B1:1, C/S/B1:2, and C/S/B1:3) externally and internally were characterized using SEM, FTIR, XRD, DSC, and TGA. Among them, the aerogel composite C/S/B1:2 exhibited the most uniform pore size, largest specific surface area, rapid color changes in various alkaline vapors (5 μM and 50 μM), and better mechanical strength. Furthermore, the colorimetric aerogel became dark blue from light purple during fish storage at temperatures of 4 °C and 25 °C when it reached pH 7.49 and 7.33, TVC 8.9 × 107 CFU/g and 8.5 × 107 CFU/g, and TVB-N 33.8 mg/100 g and 26.12 mg/100 g, respectively, indicating fish completely deteriorated. Taken together, the colorimetric aerogel composite C/S/B1:2 was promising for determining fish freshness, which could be utilized as a non-destructive and useful intelligent sensor in monitoring various fish and meat freshness and/or quality.
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Affiliation(s)
- Ke Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Zhihua Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Wanying Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Jing Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Sulafa B H Hashim
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; Department of Food Technology, Faculty of Agricultural Technology and Fish Sciences, Alneelain University, Khartoum, Sudan
| | - Suliman Khan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Jiyong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Xiaowei Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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20
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Liu W, Chen J, Ye H, Su C, Wu Z, Huang L, Zhou L, Wei X, Pang J, Wu S. Multifunctional Sensors Made with Conductive Microframework and Biomass Hydrogel for Detecting Packaging Pressure and Food Freshness. ACS APPLIED MATERIALS & INTERFACES 2024; 16:10785-10794. [PMID: 38357872 DOI: 10.1021/acsami.3c19392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2024]
Abstract
Food packaging detection devices have attracted attention to optimize storage situations and reduce food spoilage. However, low-cost and highly sensitive multifunctional sensors for detecting both food freshness and packaging pressure are still lacking. In this study, a multifunctional sensor was developed consisting of a MXene coated alcohol-soluble polyurethane fiber network (MXene/APU) and composite biohydrogel films made of konjac glucomannan, chitosan, and blueberry anthocyanin (KCB). Based on the pressure sensitivity of MXene/APU and the color changes of KCB in response to pH values, the sensor can detect internal package bulging, external squeezing, and food deterioration. The pressure sensor shows a sensitivity of 1.16 kPa-1, a response time of 200 ms, a wide strain range of 1092%, and stability over multiple loops. The pressure sensor could detect human motion and identify surface morphologies. The excellent sensor performance was attributed to the porous structure and large specific surface area of microfiber networks, conductivity of MXene nanosheets, and protective effect of KCB films coated on the conductive membrane. Besides, the microfluidic blow-spinning method used to prepare microfiber networks showed the advantages of low energy consumption and high production efficiency. Based on the color changes of blueberry anthocyanin loaded in KCB films in response to pH, the sensor realized sensitive spoilage detection of food containing protein. This study provides a new multifunctional food packaging sensing device and a greater understanding of the optimization and application of related devices.
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Affiliation(s)
- Wei Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hong Ye
- Fuzhou International Travel Healthcare Center, Fuzhou Customs, Fuzhou 350001, China
| | - Che Su
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhenzhen Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Liang Huang
- College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou 350108, China
| | - Lizhen Zhou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xuan Wei
- College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou 350108, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shuyi Wu
- College of Transportation and Civil Engineering, Fujian Agriculture and Forestry University, Fuzhou 350108, China
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21
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Lv Y, Li P, Cen L, Wen F, Su R, Cai J, Chen J, Su W. Gelatin/carboxymethylcellulose composite film combined with photodynamic antibacterial: New prospect for fruit preservation. Int J Biol Macromol 2024; 257:128643. [PMID: 38061514 DOI: 10.1016/j.ijbiomac.2023.128643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 11/28/2023] [Accepted: 12/04/2023] [Indexed: 01/26/2024]
Abstract
Plastic packaging causes environmental pollution, and the development of simple and effective biodegradable active packaging remains a challenge. In this study, gelatin (G) and sodium carboxymethylcellulose (CMC) were used as film materials, with the addition of curcumin (Cur), a photosensitive substance, to investigate the changes in the physical and chemical properties of the film and its application in fruit preservation. The results demonstrated that Cur was compatible with the film. With the addition of Cur, the thickness of the film increased up to 1.3 times, while the moisture content was reduced to 12.10 %. The tensile strength (TS) and elongation at break (EAB) of the film can reach 8.84 MPa and 19.33 %, respectively. The photodynamic antibacterial experiment revealed that the film containing 0.5 % Cur exhibited the highest antibacterial rate, reaching 99.99 % against Staphylococcus aureus (S. aureus) and 95 % against Escherichia coli (E. coli). During storage, the grapes remained unspoiled for up to 9 days after being phototreated with the film and the microbial content of the skin was much lower than that of the control group. In addition, Cur provided antioxidant activity for the film, with a scavenging activity of 39.54 % against the 2,2-diphenyl-1-picrind radical (DPPH). Bananas exposed to the film-forming solution for a short period of time remained fresh for up to 6 days. During preservation, the weight of the treated bananas decreased more slowly than that of the control group. In addition, the activity of SOD on the 7th day was approximately 20 U/g higher than that of the control group, which helped to reduce oxidative stress during banana preservation. In summary, G-CMC/Cur film is an optional fruit-cling film that can be used in food packaging.
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Affiliation(s)
- Yingbin Lv
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Peiyuan Li
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China.
| | - Lei Cen
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, Nanning Normal University, Nanning 530001, PR China
| | - Fangzhou Wen
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Rixiang Su
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Jinyun Cai
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Jingdi Chen
- Marine College, Shandong University, Weihai 264209, China
| | - Wei Su
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, Nanning Normal University, Nanning 530001, PR China.
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22
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Kaewprachu P, Romruen O, Jaisan C, Rawdkuen S, Klunklin W. Smart colorimetric sensing films based on carboxymethyl cellulose incorporated with a natural pH indicator. Int J Biol Macromol 2024; 259:129156. [PMID: 38176494 DOI: 10.1016/j.ijbiomac.2023.129156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/17/2023] [Accepted: 12/28/2023] [Indexed: 01/06/2024]
Abstract
This study aimed to combine various natural pH indicators of anthocyanin from Karanda (CA) with anthocyanin from butterfly pea flower (BA) or curcumin (CC) to improve the sensitivity of CA. CA75/BA25 and CA25/CC75 enhanced the sensitivity of the endpoint colour change of CA. A smart colorimetric sensing film was also developed and characterised by loading different natural pH indicators on carboxymethyl cellulose (CMC) films. The addition of different natural pH indicators increased the thickness, elongation, colour (a* and b* values), and contact angle of CMC films (p < 0.05). However, the tensile strength, water vapour permeability, film solubility, light transmission, and L* value decreased when different natural pH indicators were added (p < 0.05). The indicator films demonstrated enhanced antioxidant capacity and thermal stability. The FTIR spectra showed that natural pH indicators were successfully immobilised into the CMC films. Notably, the CMC/CA75/BA25 film was the most sensitive film to changes in volatile ammonia and different pH buffer solutions. The CMC/CA75/BA25 film changed from purple to green with exposure to ammonia solution and from pink to purple to blue to green with increasing pH. Therefore, the CMC/CA75/BA25 film has potential as a colorimetric sensing film, providing a more accurate assessment result.
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Affiliation(s)
- Pimonpan Kaewprachu
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand; Cluster of Innovation for Sustainable Seafood Industry and Value Chain Management, Chiang Mai University, Samut Sakhon 74000, Thailand.
| | - Orapan Romruen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Chalalai Jaisan
- College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand; Cluster of Innovation for Sustainable Seafood Industry and Value Chain Management, Chiang Mai University, Samut Sakhon 74000, Thailand
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Warinporn Klunklin
- Division of Marine Product Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
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23
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Wu M, Xue Z, Wang C, Wang T, Zou D, Lu P, Song X. Smart antibacterial nanocellulose packaging film based on pH-stimulate responsive microcapsules synthesized by Pickering emulsion template. Carbohydr Polym 2024; 323:121409. [PMID: 37940292 DOI: 10.1016/j.carbpol.2023.121409] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 09/13/2023] [Accepted: 09/14/2023] [Indexed: 11/10/2023]
Abstract
Spoilage results in food waste and endangers consumer health, and the smart antibacterial packaging can effectively inhibit bacterial growth and reduce food spoilage. In this study, the smart antibacterial nanocellulose packaging films were developed by adding the pH-stimulated responsive microcapsules into cellulose nanofibril (CNF) film-forming. The microcapsules were synthesized by interfacial polymerization of Pickering emulsion. Carboxylated cellulose nanocrystals as solid particles stabilized the composited oil phase to prepare the oil-in-water Pickering emulsion. The emulsion with the particle concentration of 1.25 wt% and the oil phase mass fraction of 7.5 % processes excellent stability and uniform particle size, was chosen to synthesize microcapsules. The cinnamaldehyde in the film with the addition amount of microcapsules 0.6 g burst released in the first 1 h and then slowly, and the cumulative release at pH 2.0, 4.0, 5.5 and 7.2 was 28.43 μg/cm2, 18.84 μg/cm2, 16.52 μg/cm2 and 12.89 μg/cm2, respectively. The inhibitory rate of film against both E. coli and L. monocytogenes reached 99 % at pH 4.0. The shelf life of pork packed by the film prolonged to nearly 9 d at room temperature. The developed films have the potential to be used in food packaging.
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Affiliation(s)
- Min Wu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning 530004, China.
| | - Zhou Xue
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Caixia Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Tao Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Dongcheng Zou
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Peng Lu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Xueping Song
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, Nanning 530004, China
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24
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Xiao Z, Liu C, Rong X, Sameen DE, Guo L, Zhang J, Chu X, Chen M, Liu Y, Qin W. Development of curcumin-containing polyvinyl alcohol/chitosan active/intelligent films for preservation and monitoring of Schizothorax prenanti fillets freshness. Int J Biol Macromol 2023; 253:127343. [PMID: 37820899 DOI: 10.1016/j.ijbiomac.2023.127343] [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: 03/23/2023] [Revised: 05/22/2023] [Accepted: 10/08/2023] [Indexed: 10/13/2023]
Abstract
Active/intelligent films for the preservation and monitoring of Schizothorax prenanti fillets freshness were prepared by combining curcumin (CUR) with polyvinyl alcohol/chitosan (PVA/CS) matrix. SEM images showed that the CUR with a maximum content of 1.5 % (w/w) was evenly distributed in the composite matrix. The addition of CUR did not affect the chemical structure of PVA/CS matrix, as confirmed by FTIR investigation. When 1.5 % (w/w) CUR was added, the water vapor barrier property, tensile strength and antioxidant activity of the composite film were the best, which were 5.38 ± 0.25 × 10-11 g/m·s·Pa, 62.05 ± 1.68 MPa and 85.50 ± 3.63 %, respectively. Water solubility of PVA/CS/CUR-1.5 % film was reduced by approximately 27 % compared to PVA/CS film. After adding CUR, the antibacterial properties of the composite film increased significantly. Although the addition of CUR reduced the biodegradability of PVA/CS film, the PVA/CS/CUR-1.5 % film degraded >60 % within 5 weeks. By measuring pH, weight loss, total volatile base‑nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable counts (TVC), the preservation effect of the composite films on the fish freshness was evaluated. The fish shelf life treated by PVA/CS/CUR-1.5 % film expanded from 3-6 days to 12-15 days at 4 °C. In addition, when PVA/CS/CUR-1.5 % film was used to monitor the fish freshness, it exhibited clear color fluctuations, from yellow to orange and to red, corresponding to first-grade freshness, second-grade freshness, and rottenness of the fish, respectively. As a result, the films can be successfully used for Schizothorax prenanti fillets preservation and deterioration monitoring.
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Affiliation(s)
- Zhenkun Xiao
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Chunyan Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xingyu Rong
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Lu Guo
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jie Zhang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xiyao Chu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Mingrui Chen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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25
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Shen Y, Seidi F, Ahmad M, Liu Y, Saeb MR, Akbari A, Xiao H. Recent Advances in Functional Cellulose-based Films with Antimicrobial and Antioxidant Properties for Food Packaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:16469-16487. [PMID: 37877425 DOI: 10.1021/acs.jafc.3c06004] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2023]
Abstract
The packaging of food plays a crucial role in food preservation worldwide. However, traditional packaging systems are passive layers with weak efficiency in protecting the food quality. Therefore, packaged foods are gradually spoiled due to the oxidation and growth of microorganisms. Additionally, most of the commercial packaging films are made of petroleum-based materials which raise environmental concerns. Accordingly, the development of eco-friendly natural-derived active packaging systems has increased the attention of scientists. Cellulose as the most abundant polysaccharide on earth with high biocompatibility, no toxicity, and high biodegradability has extensively been applied for the fabrication of packaging films. However, neat cellulose-based films lack antioxidant and antimicrobial activities. Therefore, neat cellulose-based films are passive films with weak food preservation performance. Active films have been developed by incorporating antioxidants and antimicrobial agents into the films. In this review, we have explored the latest research on the fabrication of antimicrobial/antioxidant cellulose-based active packaging films by incorporating natural extracts, natural polyphenols, nanoparticles, and microparticles into the cellulose-based film formulations. We categorized these types of packaging films into two main groups: (i) blend films which are obtained by mixing solutions of cellulose with other soluble antimicrobial/antioxidant agents such as natural extracts and polyphenols; and (ii) composite films which are fabricated by dispersing antimicrobial/antioxidant nano- or microfillers into the cellulose solution. The effect of these additives on the antioxidant and antimicrobial properties of the films has been explained. Additionally, the changes in the other properties of the films such as hydrophilicity, water evaporation rate, and mechanical properties have also been briefly addressed.
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Affiliation(s)
- Yihan Shen
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, P. R. China
| | - Farzad Seidi
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, P. R. China
| | - Mehraj Ahmad
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, P. R. China
| | - Yuqian Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, P. R. China
| | - Mohammad Reza Saeb
- Department of Polymer Technology, Faculty of Chemistry, Gdańsk University of Technology, Gabriela Narutowicza 11/12, 80-233 Gdańsk, Poland
| | - Ali Akbari
- Solid Tumor Research Center, Cellular and Molecular Medicine Research Institute, Urmia University of Medical Sciences, Shafa Street, Ershad Boulevard, P.O. Box: 1138, Urmia 57147, Iran
| | - Huining Xiao
- Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick E3B 5A3 Canada
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26
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Yu D, Cheng S, Li Y, Su W, Tan M. Recent advances on natural colorants-based intelligent colorimetric food freshness indicators: fabrication, multifunctional applications and optimization strategies. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37655606 DOI: 10.1080/10408398.2023.2252904] [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: 09/02/2023]
Abstract
With the increasing concerns of food safety and public health, tremendous efforts have been concentrated on the development of effective, reliable, nondestructive methods to evaluate the freshness level of different kinds of food. Natural colorants-based intelligent colorimetric indicators which are typically constructed with natural colorants and polymer matrices has been regarded as an innovative approach to notify the customers and retailers of the food quality during the storage and transportation procedure in real-time. This review briefly elucidates the mechanism of natural colorants used for intelligent colorimetric indicators and fabrication methodologies of natural colorants-based food freshness indicators. Subsequently, their multifunctional applications in intelligent food packaging systems like antioxidant packaging, antimicrobial packaging, biodegradable packaging, UV-blocking packaging and inkless packaging are well introduced. This paper also summarizes several optimizing strategies for the practical application of this advanced technology from different perspectives. Strategies like adopting a hydrophobic matrix, constructing double-layer film and encapsulation have been developed to improve the stability of the indicators. Co-pigmentation, metal ion complexation, pigment-mixing and using substrates with high surface area are proved to be effective to enhance the sensitivity of the indicators. Approaches include multi-index evaluation, machine learning and smartphone-assisted evaluation have been proven to improve the accuracy of the intelligent food freshness indicators. Finally, future research opportunities and challenges are proposed. Based on the fundamental understanding of natural colorants-based intelligent colorimetric food freshness indicators, and the latest research and findings from literature, this review article will help to develop better, lower cost and more reliable food freshness evaluation technique for modern food industry.
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Affiliation(s)
- Deyang Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Shasha Cheng
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Yu Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
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27
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Yong Y, Wang S, Li L, Li R, Ahmad HN, Munawar N, Zhu J. A curcumin-crosslinked bilayer film of soy protein isolate and chitosan with enhanced antibacterial property for beef preservation and freshness monitoring. Int J Biol Macromol 2023; 247:125778. [PMID: 37437680 DOI: 10.1016/j.ijbiomac.2023.125778] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 06/26/2023] [Accepted: 07/08/2023] [Indexed: 07/14/2023]
Abstract
In this study, antibacterial and antioxidant bilayer films were prepared by using curcumin (Cur) crosslinked soy rotein isolate (SPI) and chitosan (CS). Molecular docking simulations and multispectral analysis revealed that hydrogen bonding and hydrophobic interactions were the primary driving forces that promoted the self-assembly of the bilayer films. The tensile strength, the UV-blocking properties and the hydrophobicity was greatly improved of the bilayer antimicrobial films. Moreover, water vapor permeability, thermal shrinkage and opacity were all reduced significantly. In addition, the composite films with curcumin demonstrated effective antioxidant activity and a slow release characteristic. Morphology observation of the bacteria by AFM revealed that the antibacterial bilayer film had a significant damaging effect on the cell structures of S. aureus and E. coli due to the dual antibacterial effect of curcumin and chitosan. SPI + Cur-CS antimicrobial bilayer film effectively inhibited the growth of bacteria and extended the shelf life of beef. According to the findings, SPI + Cur-CS antimicrobial bilayer film can be used as an active package material for beef preservation and freshness monitoring.
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Affiliation(s)
- Yueyuan Yong
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510300, China
| | - Shancan Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510300, China.
| | - Rui Li
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Noshaba Munawar
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510300, China.
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28
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Rong L, Zhang T, Ma Y, Wang T, Liu Y, Wu Z. An intelligent label using sodium carboxymethyl cellulose and carrageenan for monitoring the freshness of fresh-cut papaya. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Zhang A, Han Y, Zhou Z. Characterization of citric acid crosslinked chitosan/gelatin composite film with enterocin CHQS and red cabbage pigment. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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30
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Recent advances in biomolecule-based films and coatings for active and smart food packaging applications. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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31
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Sodium alginate/chitosan-based intelligent bilayer film with antimicrobial activity for pork preservation and freshness monitoring. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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32
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Fabrication and immediate release characterization of UV responded oregano essential oil loaded microcapsules by chitosan-decorated titanium dioxide. Food Chem 2023; 400:133965. [DOI: 10.1016/j.foodchem.2022.133965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 07/29/2022] [Accepted: 08/14/2022] [Indexed: 11/21/2022]
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33
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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: 10] [Impact Index Per Article: 5.0] [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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Tunuhe A, Liu P, Ullah M, Sun S, Xie H, Ma F, Yu H, Zhou Y, Xie S. Fungal-Modified Lignin-Enhanced Physicochemical Properties of Collagen-Based Composite Films. J Fungi (Basel) 2022; 8:jof8121303. [PMID: 36547636 PMCID: PMC9783068 DOI: 10.3390/jof8121303] [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: 11/21/2022] [Revised: 12/07/2022] [Accepted: 12/07/2022] [Indexed: 12/23/2022] Open
Abstract
Renewable and biodegradable materials have attracted broad attention as alternatives to existing conventional plastics, which have caused serious environmental problems. Collagen is a potential material for developing versatile film due to its biosafety, renewability, and biodegradability. However, it is still critical to overcome the low mechanical, antibacterial and antioxidant properties of the collagen film for food packaging applications. To address these limitations, we developed a new technology to prepare composite film by using collagen and fungal-modified APL (alkali pretreatment liquor). In this study, five edible and medical fungi, Cunninghamella echinulata FR3, Pleurotus ostreatus BP3, Ganoderma lucidum EN2, Schizophyllum commune DS1 and Xylariaceae sp. XY were used to modify the APL, and that showed that the modified APL significantly improved the mechanical, antibacterial and antioxidant properties of APL/Collagen composite films. Particularly, the APL modified by BP3, EN2 and XY showed preferable performance in enhancing the properties of the composite films. The tensile strength of the film was increased by 1.5-fold in the presence of the APL modified by EN2. To further understand the effect of fungal-biomodified APL on the properties of the composite films, a correlation analysis between the components of APL and the properties of composite films was conducted and indicated that the content of aromatic functional groups and lignin had a positive correlation with the enhanced mechanical and antioxidant properties of the composite films. In summary, composite films prepared from collagen and fungal biomodified APL showed elevated mechanical, antibacterial and antioxidant properties, and the herein-reported novel technology prospectively possesses great potential application in the food packaging industry.
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Affiliation(s)
- Alitenai Tunuhe
- Key Laboratory of Molecular Biophysics of MOE, Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Pengyang Liu
- Key Laboratory of Molecular Biophysics of MOE, Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Mati Ullah
- Key Laboratory of Molecular Biophysics of MOE, Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Su Sun
- Key Laboratory of Molecular Biophysics of MOE, Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
- College of Urban Construction, Wuchang Shouyi University, Wuhan 430074, China
| | - Hua Xie
- Guangxi Shenguan Collagen Technology Research Institute, Guangxi Shenguan Collagen Biological Group, Wuzhou 543000, China
| | - Fuying Ma
- Key Laboratory of Molecular Biophysics of MOE, Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Hongbo Yu
- Key Laboratory of Molecular Biophysics of MOE, Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
| | - Yaxian Zhou
- Guangxi Shenguan Collagen Technology Research Institute, Guangxi Shenguan Collagen Biological Group, Wuzhou 543000, China
- Correspondence: (Y.Z.); (S.X.); Tel.: +86-0774-2035538 (Y.Z.); +86-27-87792108 (S.X.)
| | - Shangxian Xie
- Key Laboratory of Molecular Biophysics of MOE, Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan 430074, China
- Correspondence: (Y.Z.); (S.X.); Tel.: +86-0774-2035538 (Y.Z.); +86-27-87792108 (S.X.)
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35
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Intelligent colorimetric soy protein isolate-based films incorporated with curcumin through an organic solvent-free pH-driven method: Properties, molecular interactions, and application. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107904] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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36
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Li N, Yang X, Lin D. Development of bacterial cellulose nanofibers/konjac glucomannan-based intelligent films loaded with curcumin for the fresh-keeping and freshness monitoring of fresh beef. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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37
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Shaik MI, Azhari MF, Sarbon NM. Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review. Foods 2022; 11:foods11233797. [PMID: 36496605 PMCID: PMC9739830 DOI: 10.3390/foods11233797] [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: 10/04/2022] [Revised: 11/12/2022] [Accepted: 11/15/2022] [Indexed: 11/27/2022] Open
Abstract
The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their appearance. Thus, this review could provide alternative suggestions to solve the food-spoilage determination, especially for perishable food. Usually, food spoilage happens due to protein and lipid oxidation, enzymatic reaction, and microbial activity that will cause an alteration of the pH level. Due to their broad-spectrum properties, natural sources such as anthocyanin, curcumin, and betacyanin are commonly used in developing color indicators. They can also improve the gelatin-based film's morphology and significant drawbacks. Incorporating natural colorants into the gelatin-based film can improve the film's strength, gas-barrier properties, and water-vapor permeability and provide antioxidant and antimicrobial properties. Hence, the color indicator can be utilized as an effective tool to monitor and control the shelf life of packaged foods. Nevertheless, future studies should consider the determination of food-spoilage observation using natural colorants from betacyanin, chlorophyll, and carotenoids, as well as the determination of gas levels in food spoilage, especially carbon dioxide gas.
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38
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Novel Features of Cellulose-Based Films as Sustainable Alternatives for Food Packaging. Polymers (Basel) 2022; 14:polym14224968. [PMID: 36433095 PMCID: PMC9699531 DOI: 10.3390/polym14224968] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/31/2022] [Accepted: 11/07/2022] [Indexed: 11/18/2022] Open
Abstract
Packaging plays an important role in food quality and safety, especially regarding waste and spoilage reduction. The main drawback is that the packaging industry is among the ones that is highly dependent on plastic usage. New alternatives to conventional plastic packaging such as biopolymers-based type are mandatory. Examples are cellulose films and its derivatives. These are among the most used options in the food packaging due to their unique characteristics, such as biocompatibility, environmental sustainability, low price, mechanical properties, and biodegradability. Emerging concepts such as active and intelligent packaging provides new solutions for an extending shelf-life, and it fights some limitations of cellulose films and improves the properties of the packaging. This article reviews the available cellulose polymers and derivatives that are used as sustainable alternatives for food packaging regarding their properties, characteristics, and functionalization towards active properties enhancement. In this way, several types of films that are prepared with cellulose and their derivatives, incorporating antimicrobial and antioxidant compounds, are herein described, and discussed.
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39
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Luo J, Xia G, Liu L, Ji A, Luo Q. Fabrication of Chitosan/Hydroxyethyl Cellulose/TiO 2 Incorporated Mulberry Anthocyanin 3D-Printed Bilayer Films for Quality of Litchis. Foods 2022; 11:3286. [PMID: 37431032 PMCID: PMC9601993 DOI: 10.3390/foods11203286] [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: 07/31/2022] [Revised: 08/28/2022] [Accepted: 09/13/2022] [Indexed: 07/24/2023] Open
Abstract
In this study, a bilayer antibacterial chromogenic material was prepared using chitosan (CS) and hydroxyethyl cellulose (HEC) as inner substrate, mulberry anthocyanins (MA) as a natural tracer, and titanium dioxide nanoparticles (nano-TiO2)/CS:HEC as a bacteriostatic agent for the outer layer. By investigating their apparent viscosity and suitability for 3D printing links, the optimal ratio of the substrates was determined to be CS:HEC = 3:3. Viscosity of the CH was moderate. The printing process was consistent and exhibited no breakage or clogging. The printed image was highly stable and not susceptible to collapse and diffusion. Scanning electron microscopy and infrared spectroscopy indicated that intermolecular binding between the substances exhibited good compatibility. Titanium dioxide nanoparticles (nano-TiO2) were evenly distributed in the CH and no agglomeration was observed. The inner film fill rates affected the overall performance of the chromogenic material, with strong inhibitory effects against Escherichia coli and Staphylococcus aureus at different temperatures, as well as strong color stability. The experimental results indicated that the double-layer antibacterial chromogenic material can, to a certain extent, extend the shelf life of litchi fruit and determine the extent of its freshness. Therefore, from this study, we can infer that the research and development of active materials have a certain reference value.
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Affiliation(s)
- Jinjie Luo
- Correspondence: ; Tel.: +86-023-58105722
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40
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Zhang X, Tan B, Wu Y, Zhang M, Xie X, Liao J. An injectable, self-healing carboxymethylated chitosan hydrogel with mild photothermal stimulation for wound healing. Carbohydr Polym 2022; 293:119722. [DOI: 10.1016/j.carbpol.2022.119722] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 11/27/2022]
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41
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Musarurwa H, Tavengwa NT. Cellulose composites tethered with smartness and their application during wastewater remediation. REACT FUNCT POLYM 2022. [DOI: 10.1016/j.reactfunctpolym.2022.105332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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42
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Development and physicochemical characterization of a novel intelligent composite films incorporating curcumin into levan-chitosan. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01555-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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43
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Duan A, Yang J, Wu L, Wang T, Liu Q, Liu Y. Preparation, physicochemical and application evaluation of raspberry anthocyanin and curcumin based on chitosan/starch/gelatin film. Int J Biol Macromol 2022; 220:147-158. [PMID: 35963358 DOI: 10.1016/j.ijbiomac.2022.08.053] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/30/2022] [Accepted: 08/06/2022] [Indexed: 01/20/2023]
Abstract
Raspberry anthocyanin (RA) from Rubus idaeus L. (Rosaceae) and curcumin (Cur) from Curcuma longa L. (Zingiberaceae) can effectively improve the physicochemical properties of composite films, and as bioactive pigment components, they can impart pH-responsive properties to the film. In this study, RA and Cur were added to chitosan/starch/gelatin composite film (CSG) to prepare CSG-RA, CSG-Cur, CSG-RA/Cur82 and CSG-RA/Cur73 color films by solution casting method. The color films could change color under different pH conditions and had higher antioxidant activities using ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)) assay. The results from fourier transform infrared spectroscopy and scanning electron microscopy showed that RA and Cur were well dispersed in the CSG matrix and improved the structure of the composite films. The hydrophobic Cur increased the tensile strength from 6 Mpa (CSG) to 14 Mpa (CSG-Cur), but reduced the elongation at break from 55 % (CSG) to 40 % (CSG-Cur). These color films had a good fresh-keeping effect and freshness monitoring, in particular, CSG-RA/Cur73, had the better opacity, water solubility, thickness, moisture content and water vapor permeability than the other films. Briefly, binary pigment films had the potential to become a pH-sensitive indicator/packing film.
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Affiliation(s)
- Anbang Duan
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Jing Yang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China; Shanxi Jingxi Biotechnology Co., Ltd, Taiyuan, Shanxi, 030051, China.
| | - Liyang Wu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Tao Wang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Qingye Liu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Yongping Liu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
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44
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Song T, Qian S, Lan T, Wu Y, Liu J, Zhang H. Recent Advances in Bio-Based Smart Active Packaging Materials. Foods 2022; 11:foods11152228. [PMID: 35892814 PMCID: PMC9331990 DOI: 10.3390/foods11152228] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/12/2022] [Accepted: 07/21/2022] [Indexed: 01/07/2023] Open
Abstract
The shortage of oil resources is currently a global problem. The use of renewable resources instead of non-renewable ones has become a hot topic of research in the eyes of scientists. In the food industry, there is a lot of interest in bio-based smart active packaging that meets the concept of sustainability and ensures safety. The packaging has antibacterial and antioxidant properties that extend the shelf life of food. Its ability to monitor the freshness of food in real time is also beneficial to consumers’ judgement of food safety. This paper summarises the main raw materials for the preparation of bio-based smart active packaging, including proteins, polysaccharides and composite materials. The current status of the preparation method of bio-based smart active packaging and its application in food preservation is summarised. The future development trend in the field of food packaging is foreseen, so as to provide a reference for the improvement of bio-based smart active packaging materials.
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Affiliation(s)
| | | | | | | | | | - Hao Zhang
- Correspondence: ; Tel.: +86-43184533321
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45
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Xu L, Cao J, Zhong S, Gao Y, Cui X. Sustainable aggregation-induced emission material based on pectin-l-lysine: Potential antibacterial and monitoring in food spoilage. Int J Biol Macromol 2022; 218:202-208. [PMID: 35872308 DOI: 10.1016/j.ijbiomac.2022.07.131] [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: 05/30/2022] [Revised: 07/15/2022] [Accepted: 07/17/2022] [Indexed: 11/05/2022]
Abstract
The demand of smart food detection system which in detecting food spoilage is increasing. In this work, a new type of aggregation-induced emission (AIE) compound was synthesized based on pectin (P) and l-lysine (Lys). P-Lys is an AIE active compound which has the advantages of simple synthesis, easy modification and processability, it also has good water solubility and biocompatibility. Moreover, P-Lys has potential application in detecting Fe3+ (oxidation from Fe2+) and bacterial in monitoring pork spoilage. In addition, P-Lys also has spectral antibacterial properties which can prevent pork spoilage. The research results shown that P-Lys, as a new type of food testing agent has a useful future in monitoring and protecting the freshness of food.
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Affiliation(s)
- Lifeng Xu
- College of Chemistry, Jilin University, Changchun, 2699 Qianjin Street, 130012, PR China
| | - Jungang Cao
- College of Chemistry, Jilin University, Changchun, 2699 Qianjin Street, 130012, PR China
| | - Shuangling Zhong
- College of Resources and Environment, Jilin Agricultural University, Changchun, 2888 Xincheng Street, 130118, PR China
| | - Yan Gao
- College of Chemistry, Jilin University, Changchun, 2699 Qianjin Street, 130012, PR China; Weihai Institute for Bionics, Jilin University, Weihai 264400, PR China
| | - Xuejun Cui
- College of Chemistry, Jilin University, Changchun, 2699 Qianjin Street, 130012, PR China; Weihai Institute for Bionics, Jilin University, Weihai 264400, PR China.
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46
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Huang J, Hu Z, Li G, Hu L, Chen J, Hu Y. Make your packaging colorful and multifunctional: The molecular interaction and properties characterization of natural colorant-based films and their applications in food industry. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.028] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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47
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Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.024] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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48
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Tang C, Zhao Z, Yang M, Lu X, Fu L, Jiang G. Preparation and characterization of sodium cellulose sulfate/chitosan composite films loaded with curcumin for monitoring pork freshness. Curr Res Food Sci 2022; 5:1475-1483. [PMID: 36132488 PMCID: PMC9483810 DOI: 10.1016/j.crfs.2022.08.019] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 08/14/2022] [Accepted: 08/26/2022] [Indexed: 11/27/2022] Open
Abstract
Colorimetric films were prepared by incorporating curcumin into a sodium cellulose sulfate/chitosan composite. The morphology mechanical, and water vapor properties of the films were investigated, and their practical use in pork preservation was evaluated. The formula with the same charge ratio of sodium cellulose sulfate and chitosan had the highest tensile strength (TS). After the addition of curcumin, the tensile strength increased, whereas the water vapor permeability (WVP) decreased. The colorimetric film showed distinguishable color changes between the pH ranges of 3–10. The colorimetric film packaging extended the shelf life of the pork samples by 4 days. Moreover, the composite films were able to effectively monitor pork freshness. In conclusion, curcumin incorporated into sodium cellulose sulfate/chitosan composite films may have great potential in food packaging. Sodium cellulose sulfate/chitosan/curcumin films were produced for food packaging. The properties of composite films were enhanced due to electrostatic interaction. The composite films changed their colors in response to the change of pH. The composite films could monitor the freshness and extend shelf life of pork.
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Affiliation(s)
- Chuan Tang
- College of Life Science and Technology, Dalian University, Dalian, Liaoning, 116622, China
- Dalian Fusheng Natural Medicinal Development Co. Limited, Dalian, Liaoning, 116600, China
- Corresponding author. College of Life Science and Technology, Dalian University, Dalian, Liaoning, 116622, China.
| | - Zhixin Zhao
- College of Life Science and Technology, Dalian University, Dalian, Liaoning, 116622, China
| | - Ming Yang
- College of Life Science and Technology, Dalian University, Dalian, Liaoning, 116622, China
| | - Xuan Lu
- College of Life Science and Technology, Dalian University, Dalian, Liaoning, 116622, China
| | - Li Fu
- Dalian Fusheng Natural Medicinal Development Co. Limited, Dalian, Liaoning, 116600, China
| | - Ge Jiang
- College of Life Science and Technology, Dalian University, Dalian, Liaoning, 116622, China
- Corresponding author.
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