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Dai M, Cheng A, Lim LT, Xiao Q. Properties and application of antioxidant and antibacterial composite films based on methylcellulose and spine grape pomace fabricated by thermos-compression molding. Food Chem 2024; 453:139683. [PMID: 38788649 DOI: 10.1016/j.foodchem.2024.139683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 04/15/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024]
Abstract
Methylcellulose (MC)/grape pomace (GP) films, plasticized with either glycerol (GLY) or cinnamon essential oil (CEO), were prepared by thermo-compression molding and characterized. Compared to the GLY-plasticized MC50/GP50 films, a considerable increase in TS and YM values of CEO-plasticized films was observed, rising from 9.66 to 30.05 MPa, 762 to 1631 MPa, respectively. Moreover, the water vapor barrier, surface hydrophobic properties, and antioxidant/antibacterial activities of CEO-plasticized films remarkedly improved with increasing CEO content from 5 to 15% w/w. From scanning electron microscopy, phase separation between GP and the MC/GLY mixture were evident for GLY-plasticized MC/GP films. On the other hand, the CEO-plasticized films showed compact morphologies, attributable to the formation of hydrogen bonding and π-π stacking interaction. Preliminary shelf-life study on showed that fresh chicken wrapped with the CEO-plasticized MC/GP films exhibited lower TVB-N, TBARS, and TVC values than the unwrapped control samples, during 7 d storage at 4 °C.
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Affiliation(s)
- Miaoqi Dai
- School of Food Science and Technology, Hunan Agricultural University, 410128, Hunan, China
| | - Anwei Cheng
- School of Food Science and Technology, Hunan Agricultural University, 410128, Hunan, China
| | - Loong-Tak Lim
- Department of Food Science, University of Guelph, N1G 2W1, Ontario, Canada
| | - Qian Xiao
- School of Food Science and Technology, Hunan Agricultural University, 410128, Hunan, China.
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2
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Fan F, Yue C, Zhai Z, Liao H, Lian X, Xie H. Gelatin/dextran active films incorporated with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation. J Food Sci 2024; 89:4047-4063. [PMID: 38778558 DOI: 10.1111/1750-3841.17120] [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: 04/13/2024] [Revised: 04/15/2024] [Accepted: 04/27/2024] [Indexed: 05/25/2024]
Abstract
Scallops are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid but perishable due to their microbial growth and lipid oxidation. In this study, gelatin/dextran films containing cinnamaldehyde and α-tocopherol (0% + 0%, 0.3% + 0.3%, 0.6% + 0.6%, 0.9% + 0.9%, and 1.2% + 1.2%, w/w) as active fillers were developed by solution casting method, and their preservation effects on scallop adductor muscle refrigerated at 4°C for 0, 3, 6, 9, and 12 days were evaluated. Inclusion of the two active fillers did not influence the thermal stability of the films but created heterogenous and discontinuous film microstructure and increased the film hydrophobicity. Increase in the concentrations of active fillers lowered the mechanical properties and water vapor permeability of the films but increased their crystallinity, thickness, water contact angle, opacity, antibacterial property, and antioxidant property. The longest release times for both cinnamaldehyde and α-tocopherol were found in 95% (v/v) ethanol solution. The gelatin/dextran films containing 1.2% (w/w) of active fillers (Gelatin [Ge]/Dextran [Dx]/1.2 film) improved the chemical stability of refrigerated scallop adductor muscle. The total viable count (TVC) of the unpackaged scallop adductor muscle exceeded the recommended limit of 7 lg CFU/g on day 6 (7.07 ± 0.50 lg CFU/g), whereas the TVC of the Ge/Dx/1.2 film-packaged scallop adductor muscle was still below the limit on day 9 (5.60 ± 0.50 lg CFU/g). Thus, the Ge/Dx/1.2 film can extend the shelf life of refrigerated scallop adductor muscle by at least 3 days. Overall, the developed gelatin/dextran active packaging films are promising for the preservation of aquatic food products.
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Affiliation(s)
- Fengjiao Fan
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Chenlinrui Yue
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Zhenni Zhai
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Hailu Liao
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Xiaoni Lian
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Hongkai Xie
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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Lin J, Cui M, Zhang X, Alharbi M, Alshammari A, Lin Y, Yang DP, Lin H. Fabricating active Egg Albumin/Sodium Alginate/Sodium Lignosulfonate Nanoparticles film with significantly improved multifunctional characteristics for food packing. Int J Biol Macromol 2024; 273:133110. [PMID: 38876230 DOI: 10.1016/j.ijbiomac.2024.133110] [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: 05/18/2024] [Revised: 06/06/2024] [Accepted: 06/10/2024] [Indexed: 06/16/2024]
Abstract
In food packaging, sodium lignosulfonate nanoparticles (SLS NPs) showed significant antibacterial properties, antioxidant and UV barrier activities. Herein, the SLS NPs were synthesized via a sustainable green method and were added into egg albumin/sodium alginate mixture (EA/SA) to fabricate a safe, edible EA/SA/SNPs food packaging. A composite film EA/SA/SNP was examined microstructurally and physicochemically. The mechanical characteristics, UV protection, water resistance, and the composite film's thermal stability were all enhanced by the inclusion of SLS NPs, and water vapor permeability reduced by 44 %. This composite film exhibited robust antioxidative properties with DPPH and ABTS free radical scavenging rates reaching 76.84 % and 92.56 %, and effective antimicrobial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) with antibacterial rates reaching 98.25 % and 97.13 % for the positively charged nanoparticles interacting with the cell membrane. Freshness tests showed that the EA/SA/SNPs packaging film could delay the quality deterioration of fresh tomatoes. This composite film can slow down spoilage bacteria proliferation and prolongs food's preservation period by eight days at ambient temperature.
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Affiliation(s)
- Jinlai Lin
- Key Laboratory of Chemical Materials and Green Nanotechnology, The Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Malin Cui
- Key Laboratory of Chemical Materials and Green Nanotechnology, The Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, China
| | - Xiaoyan Zhang
- Key Laboratory of Chemical Materials and Green Nanotechnology, The Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, China
| | - Metab Alharbi
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Abdulrahman Alshammari
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Yifen Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Da-Peng Yang
- Key Laboratory of Chemical Materials and Green Nanotechnology, The Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, China; School of Rehabilitation Science and Engineering, University of Health and Rehabilitation Sciences, Qingdao, Shandong 266024, China.
| | - Hetong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
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Yan ZH, Dou RR, Wei F, Yang JH, Cui S, Sun MJ, Kang CY, Zhao CQ. Effects of eugenol on physicochemical properties of sturgeon skin collagen-chitosan composite membrane. J Food Sci 2024; 89:4032-4046. [PMID: 38778552 DOI: 10.1111/1750-3841.17130] [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: 01/07/2024] [Revised: 04/11/2024] [Accepted: 05/01/2024] [Indexed: 05/25/2024]
Abstract
In this study, a series of collagen-chitosan-eugenol (CO-CS-Eu) flow-casting composite films were prepared using collagen from sturgeon skin, chitosan, and eugenol. The physicochemical properties, mechanical properties, microstructure, as well as antioxidant and antimicrobial activities of the composite membranes were investigated by various characterization techniques. The findings revealed that the inclusion of eugenol augmented the thickness of the film, darkened its color, reduced the transparency, and enhanced the ultraviolet light-blocking capabilities, with the physicochemical properties of the CO-CS-0.25%Eu film being notably favorable. Eugenol generates increasingly intricate matrices that disperse within the system, thereby modifying the optical properties of the material. Furthermore, the tensile strength of the film decreased from 70.97 to 20.32 MPa, indicating that eugenol enhances the fluidity and ductility of the film. Added eugenol also exhibited structural impact by loosening the film cross-section and decreasing its density. The Fourier transform infrared spectroscopy results revealed the occurrence of several intermolecular interactions among collagen, chitosan, and eugenol. Moreover, the incorporation of eugenol bolstered the antioxidant and antimicrobial capabilities of the composite film. This is primarily attributed to the abundant phenolic/hydroxyl groups present in eugenol, which can react with free radicals by forming phenoxy groups and neutralizing hydroxyl groups. Consequently, inclusion of eugenol substantially enhances the freshness retention performance of the composite film. PRACTICAL APPLICATION: ● The CO-CS-Eu film utilizes collagen from sturgeon skin, improving the use of sturgeon resources.● Different concentrations of eugenol altered its synergistic effect with chitosan.● The CO-CS-Eu film is composed of natural products with safe and edible properties.
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Affiliation(s)
- Zi-Heng Yan
- College of Food Science and Technology, Hebei Agricultural University, Baoding, P. R. China
| | - Rong-Rong Dou
- College of Food Science and Technology, Hebei Agricultural University, Baoding, P. R. China
| | - Fang Wei
- College of Food Science and Technology, Hebei Agricultural University, Baoding, P. R. China
| | - Jia-Hua Yang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, P. R. China
| | - Shan Cui
- College of Food Science and Technology, Hebei Agricultural University, Baoding, P. R. China
| | - Mei-Jun Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding, P. R. China
| | - Chun-Yu Kang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, P. R. China
| | - Chun-Qing Zhao
- Department of Continuing Education, Baoding Open University, Baoding, P. R. China
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Wang S, Ren Z, Li H, Xue Y, Zhang M, Li R, Liu P. Preparation and sustained-release of chitosan-alginate bilayer microcapsules containing aromatic compounds with different functional groups. Int J Biol Macromol 2024; 271:132663. [PMID: 38797291 DOI: 10.1016/j.ijbiomac.2024.132663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 05/20/2024] [Accepted: 05/23/2024] [Indexed: 05/29/2024]
Abstract
This study investigated the release of aromatic compounds with distinct functional groups within bilayer microcapsules. Bilayer microcapsules of four distinctive core materials (benzyl alcohol, eugenol, cinnamaldehyde, and benzoic acid) were synthesized via freeze-drying. Chitosan (CS) and sodium alginate (ALG) were used as wall materials. CS concentration, using orthogonal experiments with the loading ratio as a metric. Under optimal conditions, three other types of microcapsules (cinnamic aldehyde, benzoic acid, and benzyl alcohol) were obtained. The four types of microcapsules were characterized using Fourier-transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), transmission electron microscope (TEM), and thermogravimetric analysis (TGA), and their sustained release characteristics were evaluated. The optimal conditions were: CS dosage, 1.2 %; CS-to-eugenol mass ratio, 1:2; and CS-to-ALG mass ratio, 1:1. By comparing the IR spectra of the four types of microcapsules, wall material, and core material, the core materials were revealed to be encapsulated within the wall material. SEM results revealed that the granular protuberances on the surface of the microcapsules were closely aligned and persistent when magnified 2000×. The TEM results indicated that all four microcapsules had a spherical and bilayer structure. The thermal stability and sustained release results showed that the four microcapsules were more resilient and less volatile than the four core materials. The release conformed to first-order kinetics, and the release ratios of the four microcapsules were as follows: benzyl alcohol microcapsules ˃ eugenol microcapsules ˃ cinnamaldehyde microcapsules ˃ benzoic acid microcapsules. The prepared bilayer microcapsules encapsulated four different core materials with good sustained release properties.
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Affiliation(s)
- Shuai Wang
- Flavor and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China
| | - Zhaohui Ren
- Jilin Tobacco Industry Co., Ltd, No. 795 Tianchi Road, Yanji 136202, China
| | - Helin Li
- Jilin Tobacco Industry Co., Ltd, No. 795 Tianchi Road, Yanji 136202, China
| | - Ye Xue
- Flavor and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China
| | - Mingyue Zhang
- Flavor and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China
| | - Rui Li
- Flavor and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China.
| | - Pengfei Liu
- Flavor and Fragrance Engineering & Technology Research Center of Henan Province, College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China.
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6
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Wang Z, Zhang M, Liang S, Li Y. Enhanced antioxidant and antibacterial activities of chitosan/zein nanoparticle Pickering emulsion-incorporated chitosan coatings in the presence of cinnamaldehyde and tea polyphenol. Int J Biol Macromol 2024; 266:131181. [PMID: 38552702 DOI: 10.1016/j.ijbiomac.2024.131181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 03/14/2024] [Accepted: 03/26/2024] [Indexed: 04/02/2024]
Abstract
Pickering emulsions were prepared by using zein/chitosan nanoparticles as stabilizer and then incorporated into chitosan coatings. To improve the stability and performances, tea polyphenol and cinnamaldehyde (CA) were used to modulate the formation and functionalities of Pickering emulsions. The oil phase in Pickering emulsions were set at 5 % and 20 % to alter the hydrophobicity of chitosan coatings. Physical, structural, antioxidant and antibacterial activities of chitosan coatings with Pickering emulsions were characterized. Tea polyphenol significantly enhanced antioxidant capacity of chitosan coatings from 2.09 % to 57.61 % of DPPH value and from 2.63 % to 38.85 % of ABTS value. CA effectively increased the antibacterial activity of chitosan coatings against S. aureus and E. coli. Under 20 % oil content, the inhibition zones on S. aureus and E. coli increased from 3.03 ± 0.23 mm to 18.39 ± 1.22 mm and 7.66 ± 1.61 mm to 15.70 ± 1.75 mm, respectively. The preservative effect of chitosan coatings on fresh pork was further confirmed that the shelf-life of fresh pork could be extended by >4 days. These results suggested a great potential application of Pickering emulsion-incorporated chitosan coatings in the preservation of fresh pork.
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Affiliation(s)
- Zinan Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Min Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Shan Liang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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Rawat R, Saini CS. A novel biopolymeric composite edible film based on sunnhemp protein isolate and potato starch incorporated with clove oil: Fabrication, characterization, and amino acid composition. Int J Biol Macromol 2024; 268:131940. [PMID: 38692554 DOI: 10.1016/j.ijbiomac.2024.131940] [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: 04/16/2024] [Accepted: 04/26/2024] [Indexed: 05/03/2024]
Abstract
Composite edible films were developed by casting method using sunnhemp protein isolate (SHPI) and potato starch (PS) at various proportions (100:0, 90:10, 80:20; 70:30, 60:40, and 50:50) containing glycerol as a plasticizer and clove oil. All the edible films were evaluated for thickness, moisture content, solubility, swelling ratio, water activity. Further characterization of edible films was done on the basis of mechanical, optical, thermal and structural attributes along with morphology. Among all the films, composite film containing 50 % SHPI, 50 % PS and 1 % clove oil were having better characteristics. The solubility and WVP decreased, while the tensile strength and elongation at break of composite film increased with the inclusion of potato starch and clove oil. Intermolecular interactions in the composite film matrix were confirmed by FTIR and XRD analysis. SEM images confirmed the structural compactness and integrity of all the developed films. The amino acid composition of edible films indicated presence of most of the essential amino acids. The present finding of this research work shows that the utilization of sunnhemp protein in the development of biocomposite edible films represents an alternative opportunity of sustainable edible food packaging.
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Affiliation(s)
- Rashmi Rawat
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Charanjiv Singh Saini
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
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Tian Y, Lei Q, Yang F, Xie J, Chen C. Development of cinnamon essential oil-loaded PBAT/thermoplastic starch active packaging films with different release behavior and antimicrobial activity. Int J Biol Macromol 2024; 263:130048. [PMID: 38336322 DOI: 10.1016/j.ijbiomac.2024.130048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 01/08/2024] [Accepted: 02/06/2024] [Indexed: 02/12/2024]
Abstract
The poly (butylene adipate-co-terephthalate)/thermoplastic starch (PBAT/TPS) active packaging films containing cinnamon essential oil (CEO) were fabricated by melting blending and extrusion casting method. The effects of TPS content (0 %, 10 %, 20 %, 30 %, 40 % and 50 %) on the properties of the films and their application in largemouth bass preservation were studied. As TPS content increased from 0 % to 50 %, the water vapor permeability increased from 7.923 × 10-13 (g•cm/(cm2•s•Pa)) to 23.967 × 10-13 (g•cm/(cm2•s•Pa)), the oxygen permeability decreased from 8.642 × 10-11 (cm3•m/(m2•s•Pa)) to 3.644 × 10-11 (cm3•m/(m2•s•Pa)), the retention of CEO in the films increased. The release rate of CEO from the films into food simulant (10 % ethanol) accelerated with increasing TPS. The films exhibited different antibacterial activity against E. coli, S. aureus, and S. putrefaciens. It was closely related with the release behavior of the CEO. The films containing CEO could efficiently inhibit the decomposition of protein and the growth of microorganisms in largemouth bass. It showed that the higher TPS in the films, the better inhibitory effect. This study provided a new idea for developing PBAT/TPS active films with different release behavior of active agents and different antibacterial activity for food packaging.
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Affiliation(s)
- Yifan Tian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiao Lei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Fuxin Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai MOE Information Technology Co., Ltd., Shanghai 201600, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Chenwei Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China.
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Liu F, Kuai L, Lin C, Chen M, Chen X, Zhong F, Wang T. Respiration-Triggered Release of Cinnamaldehyde from a Biomolecular Schiff Base Composite for Preservation of Perishable Food. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2024; 11:e2306056. [PMID: 38126663 PMCID: PMC10916653 DOI: 10.1002/advs.202306056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 12/09/2023] [Indexed: 12/23/2023]
Abstract
One-third of the food produced worldwide is wasted annually and never consumed, of which ≈ 40-50% are perishable vegetables and fruits (VFs). Although various methods are proposed to reduce this loss, high manufacturing costs and food safety concerns pose significant challenges for the preservation of VFs. Herein, a respiration-triggered, self-saving strategy for the preservation of perishable products based on a biomolecular Schiff base composite fabricated by imidization of chitosan and cinnamaldehyde (CS-Cin) is reported. Ripening of VFs produces acid moisture and triggers a Schiff base reaction in CS-Cin, permitting the release of volatile Cin into the storage space. This enables versatile preservation by placing CS-Cin on the side without the need to touch the food, like the desiccant packet in a food packaging bag, while the rotting of VFs is retarded in a self-saving manner. As a result, the lifetimes of broccoli and strawberries are extended from 2 to 8 days. Furthermore, CS-Cin with restored preservative properties can be repeatedly recycled from used CS via imidization with Cin. Compared with conventional techniques, the preservatives are easy to use, versatile, and cost-effective, and the respiration-responsive release of Cin empowers a self-saving approach toward the smart preservation of perishable food.
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Affiliation(s)
- Fei Liu
- School of Food Science and TechnologyJiangnan UniversityWuxi214122China
- National Engineering Research Center for Cereal Fermentation and Food BiomanufacturingJiangnan UniversityWuxi214122China
- International Joint Laboratory on Food SafetyJiangnan UniversityWuxi214122China
- Jiaxing Institute of Future FoodJiaxing314050China
- Science Center for Future FoodsJiangnan UniversityWuxi214122China
| | - Lingyun Kuai
- School of Food Science and TechnologyJiangnan UniversityWuxi214122China
- National Engineering Research Center for Cereal Fermentation and Food BiomanufacturingJiangnan UniversityWuxi214122China
- International Joint Laboratory on Food SafetyJiangnan UniversityWuxi214122China
| | - Chen Lin
- School of Food Science and TechnologyJiangnan UniversityWuxi214122China
- National Engineering Research Center for Cereal Fermentation and Food BiomanufacturingJiangnan UniversityWuxi214122China
| | - Maoshen Chen
- School of Food Science and TechnologyJiangnan UniversityWuxi214122China
- National Engineering Research Center for Cereal Fermentation and Food BiomanufacturingJiangnan UniversityWuxi214122China
- International Joint Laboratory on Food SafetyJiangnan UniversityWuxi214122China
| | - Xing Chen
- School of Food Science and TechnologyJiangnan UniversityWuxi214122China
| | - Fang Zhong
- School of Food Science and TechnologyJiangnan UniversityWuxi214122China
- International Joint Laboratory on Food SafetyJiangnan UniversityWuxi214122China
- Jiaxing Institute of Future FoodJiaxing314050China
- Science Center for Future FoodsJiangnan UniversityWuxi214122China
| | - Tao Wang
- School of Food Science and TechnologyJiangnan UniversityWuxi214122China
- National Engineering Research Center for Cereal Fermentation and Food BiomanufacturingJiangnan UniversityWuxi214122China
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10
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Ma K, Li F, Zhe T, Sun X, Zhang X, Wan P, Na H, Zhao J, Wang L. Biopolymer films incorporated with chlorogenic acid nanoparticles for active food packaging application. Food Chem 2024; 435:137552. [PMID: 37774623 DOI: 10.1016/j.foodchem.2023.137552] [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: 10/27/2022] [Revised: 09/12/2023] [Accepted: 09/19/2023] [Indexed: 10/01/2023]
Abstract
Food packaging is innovating towards more environmental-friendly polymers and broader applications of bioactive compounds. In this study, active packaging materials were successfully prepared by incorporating chlorogenic acid (CGA) nanoparticles into pullulan/gelatin polymer matrixes. The rhamnolipid (RL) and/or CGA were combined with chitosan (CS) to synthesize active nanoparticles by the ionic crosslinking method. The film containing CS/RL/CGA nanoparticles (F/CRC) exhibited both ultrahigh visible light (400-760 nm) transmittance (approximately 90%) and UVA (320-400 nm)-blocking efficiency (89.06%). Its fluorescent properties can be used for anti-counterfeiting. Significantly, the bacterial inhibition rates of F/CRC against E. coli and S. aureus were 92.14% and 98.72%. F/CRC also showed good antioxidant capability and biosafety. Finally, the packaging test further indicated that F/CRC could delay the browning of bananas and the bacteria growth of chicken samples. This work presents a green and feasible route to produce functional materials with UV-shielding properties for packaging applications.
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Affiliation(s)
- Kaixuan Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Shenzhen Research Institute Northwest A&F University, Shenzhen 518000, Guangdong, PR China
| | - Fan Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Shenzhen Research Institute Northwest A&F University, Shenzhen 518000, Guangdong, PR China
| | - Taotao Zhe
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Shenzhen Research Institute Northwest A&F University, Shenzhen 518000, Guangdong, PR China
| | - Xinyu Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xinyuan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Ping Wan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Huan Na
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Junnan Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Li Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China; School of Chemistry, Guangzhou Key Laboratory of Analytical Chemistry for Biomedicine, South China Normal University, Guangzhou 510006, PR China; Shenzhen Research Institute Northwest A&F University, Shenzhen 518000, Guangdong, PR China.
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11
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Brandelli A. Nanocomposites and their application in antimicrobial packaging. Front Chem 2024; 12:1356304. [PMID: 38469428 PMCID: PMC10925673 DOI: 10.3389/fchem.2024.1356304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Accepted: 02/13/2024] [Indexed: 03/13/2024] Open
Abstract
The advances in nanocomposites incorporating bioactive substances have the potential to transform the food packaging sector. Different nanofillers have been incorporated into polymeric matrixes to develop nanocomposite materials with improved mechanical, thermal, optical and barrier properties. Nanoclays, nanosilica, carbon nanotubes, nanocellulose, and chitosan/chitin nanoparticles have been successfully included into polymeric films, resulting in packaging materials with advanced characteristics. Nanostructured antimicrobial films have promising applications as active packaging in the food industry. Nanocomposite films containing antimicrobial substances such as essential oils, bacteriocins, antimicrobial enzymes, or metallic nanoparticles have been developed. These active nanocomposites are useful packaging materials to enhance food safety. Nanocomposites are promising materials for use in food packaging applications as practical and safe substitutes to the traditional packaging plastics.
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Affiliation(s)
- Adriano Brandelli
- Laboratory of Biochemistry and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
- Center of Nanoscience and Nanotechnology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
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12
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Khaledian Y, Moshtaghi H, Shahbazi Y. Development and characterization of smart double-layer nanofiber mats based on potato starch-turnip peel anthocyanins and guar gum-cinnamaldehyde. Food Chem 2024; 434:137462. [PMID: 37734152 DOI: 10.1016/j.foodchem.2023.137462] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 08/21/2023] [Accepted: 09/11/2023] [Indexed: 09/23/2023]
Abstract
This experiment was conducted with the objectives of developing bilayer nanofiber mats based on potato starch-turnip peel extract (PS-TPE) and guar gum-cinnamaldehyde (GG-CA) for freshness monitoring and enhancing the quality of lamb meat during cooled storage conditions. Encapsulating CA/TPE into the nanofibers resulted in reduced tensile strength, water vapor permeability, moisture content, and water solubility. Colorimetric nanofibers, including PS-GG-TPE 6%, PS-GG-TPE 6%-CA 0.5%, and PS-GG-TPE 6%-CA 1%, presented red color at pH 1-4, purplish red at pH 5-7, green at pH 8-10, and brown at pH 11-12. The color of PS-GG-TPE 6% nanofiber mats changed from white to purplish red, signaling that the lamb meats had turned from fresh to spoiled. PS-GG-CA 1%, PS-GG-TPE 6%-CA 0.5%, and PS-GG-TPE 6%-CA 1% nanofibers have the potential to be utilized to control the growth of spoilage-related microorganisms for extending the shelf-life of fresh lamb meat under cooled storage conditions up to 13 days.
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Affiliation(s)
- Yousef Khaledian
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Shahrekord, Chaharmahal and Bakhtiari, Iran
| | - Hamdollah Moshtaghi
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Shahrekord, Chaharmahal and Bakhtiari, Iran
| | - Yasser Shahbazi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.
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13
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Liu Y, Chen J, Li H, Wang Y. Nanocomplexes film composed of gallic acid loaded ovalbumin/chitosan nanoparticles and pectin with excellent antibacterial activity: Preparation, characterization and application in coating preservation of salmon fillets. Int J Biol Macromol 2024; 259:128934. [PMID: 38143052 DOI: 10.1016/j.ijbiomac.2023.128934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 12/06/2023] [Accepted: 12/19/2023] [Indexed: 12/26/2023]
Abstract
Active packaging has been recognized as an effective approach to extend the shelf life of food, but the rapid release of active substances limits the preservation effect. In this study, gallic acid (GA)-loaded ovalbumin (OVA)/chitosan (CS) nanoparticles with slow-release properties were prepared and embedded into the pectin matrix to refine the rapid release of GA in the pectin and elongate the shelf life of salmon fillets. Our results showed that GA could be released continuously from the OVA/CS nanoparticles. The pectin film incorporated with GA-loaded OVA/CS nanoparticles exhibited good light barrier and mechanical properties. The opacity value of the film reached 1.65 ± 0.06 UA/mm, and the tensile strength and elongation at break were 15.97 ± 1.55 MPa and 7.29 ± 0.42 %, respectively. In addition, the pectin film combined with GA-loaded OVA/CS nanoparticles showed improved antibacterial activity against two common biogenic amine-producing bacteria (Morganella morganii and Escherichia coli). Moreover, the nanocomposite film delayed salmon fillets' biogenic amine generation, and the shelf life was extended by 3 days compared with the control group. These promising properties supported using the GA-loaded OVA/CS nanoparticle-pectin films as preservation materials for fish.
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Affiliation(s)
- Yanan Liu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
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14
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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: 0] [Impact Index Per Article: 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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15
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Yu H, Zhou Q, He D, Yang J, Wu K, Chai X, Xiang Y, Duan X, Wu X. Enhanced mechanical and functional properties of chitosan/polyvinyl alcohol/hydroxypropyl methylcellulose/alizarin composite film by incorporating cinnamon essential oil and tea polyphenols. Int J Biol Macromol 2023; 253:126859. [PMID: 37714243 DOI: 10.1016/j.ijbiomac.2023.126859] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 09/01/2023] [Accepted: 09/09/2023] [Indexed: 09/17/2023]
Abstract
In this study, cinnamon essential oil and tea polyphenols were added to chitosan/ polyvinyl alcohol/ hydroxypropyl methylcellulose/ alizarin composite films to enhance their mechanical and functional properties. Their addition to the composite films enhanced their antibacterial and antioxidant properties and significantly improved its elongation at break (p < 0.05). Cinnamon essential oil reduced the water vapor permeability, water content, and water solubility of composite films and improved their transparency. The composite films with additive exhibited excellent UV-barrier ability and pH responsivity. Fourier Transform infrared spectroscopy and X-Ray Diffraction analyses confirmed hydrogen bond formation between the polymer molecules and additives. The results of Scanning Electron Microscope-Focused Ion Beam revealed improved surface and cross-section morphology of the films, leading to the generation of a cross-linked structure. Thermogravimetric and differential scanning calorimetry analysis indicated enhanced thermal stability of the composite films upon cinnamon essential oil addition. Analysis of storage quality indicators (TBARS value, TVC, and TVB-N) revealed that the composite films could prolong the freshness of surimi. The incorporation of cinnamon essential oil and tea polyphenols into the composite films has demonstrated significant potential as an effective and natural alternative for active food packaging.
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Affiliation(s)
- Hongpeng Yu
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006,China; School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Qing Zhou
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Dong He
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006,China; School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China.
| | - JinJin Yang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Kegang Wu
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006,China; School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Xianghua Chai
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Yujuan Xiang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Xuejuan Duan
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
| | - Xiqin Wu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou 510006, People's Republic of China
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16
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Sharma K, Sharma R, Kumari S, Kumari A. Enhancing wheat crop production with eco-friendly chitosan encapsulated nickel oxide nanocomposites: A safe and sustainable solution for higher yield. Int J Biol Macromol 2023; 253:127413. [PMID: 37858657 DOI: 10.1016/j.ijbiomac.2023.127413] [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: 04/30/2023] [Revised: 09/27/2023] [Accepted: 10/10/2023] [Indexed: 10/21/2023]
Abstract
In this work, we looked at using nickel oxide (NiO) nanocomposites with chitosan encapsulation as a nano-primer to improve wheat crop output. A straightforward green precipitation procedure was used to create the nanocomposites, and they were then characterized using several methods. According to the findings, the chitosan-encapsulated NiO nanocomposites possessed a large surface area and were resilient to changes in pH. Following this, wheat seeds were primed with the nanocomposites, and under greenhouse circumstances, the impact on crop growth was assessed. The findings demonstrated that, in comparison to the control group, nanocomposites priming considerably enhanced wheat growth and germination rate up to 99 %. In comparison to untreated plants, the wheat plants treated with the nanocomposites primer had greater plant height i.e. shoot length (11.4 cm) and root length (10.3 cm), leaf area, and biomass accumulation. Further research into the mechanism underlying the priming effect of nanocomposites on wheat growth revealed that the nanocomposites enhanced nutrient absorption, photosynthesis, and stress tolerance in wheat plants. In conclusion, our research shows that chitosan-encapsulated NiO nanocomposites have the potential to improve wheat crop productivity in an environmentally benign and long-term manner, offering a viable strategy for sustainable farming.
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Affiliation(s)
- Kashama Sharma
- Department of Chemistry, Career Point University Bhoranj, (Tikker - kharwarian), Hamirpur, MDR 35, Himachal Pradesh 176041, India; Centre of Nano Science & Technology, Career Point University, Bhoranj, (Tikker - kharwarian), Hamirpur, MDR 35, Himachal Pradesh 176041, India
| | - Rahul Sharma
- Department of Chemistry, Career Point University Bhoranj, (Tikker - kharwarian), Hamirpur, MDR 35, Himachal Pradesh 176041, India; Centre of Nano Science & Technology, Career Point University, Bhoranj, (Tikker - kharwarian), Hamirpur, MDR 35, Himachal Pradesh 176041, India
| | - Seema Kumari
- Department of Chemistry, Career Point University Bhoranj, (Tikker - kharwarian), Hamirpur, MDR 35, Himachal Pradesh 176041, India; Centre of Nano Science & Technology, Career Point University, Bhoranj, (Tikker - kharwarian), Hamirpur, MDR 35, Himachal Pradesh 176041, India
| | - Asha Kumari
- Department of Chemistry, Career Point University Bhoranj, (Tikker - kharwarian), Hamirpur, MDR 35, Himachal Pradesh 176041, India; Centre of Nano Science & Technology, Career Point University, Bhoranj, (Tikker - kharwarian), Hamirpur, MDR 35, Himachal Pradesh 176041, India.
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17
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Xie Q, Liu X, Zhang Y, Liu G. Development and characterization of a new potato starch/watermelon peel pectin composite film loaded with TiO 2 nanoparticles and microencapsulated Lycium barbarum leaf flavonoids and its use in the Tan mutton packaging. Int J Biol Macromol 2023; 252:126532. [PMID: 37634783 DOI: 10.1016/j.ijbiomac.2023.126532] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 08/09/2023] [Accepted: 08/24/2023] [Indexed: 08/29/2023]
Abstract
Reinforced edible film with active nanoparticles has been in increasing demand as a new technology to improve the quality and extend the shelf-life of muscle foods. The study aimed to fabricate and characterize a novel potato starch (Pst)/watermelon peel pectin (Wpp) composite film with the microencapsulated Lycium barbarum leaf flavonoids (MLF) and nano-TiO2 (Pst/Wpp/MLF/TiO2) and further apply the film in Tan mutton preservation. The moisture content, thickness and water vapor permeability (WVP) of the composite film were relatively increased with increasing the percentage of MLF, while nano-TiO2 had slight influence on the thickness, but leaded to a significantly decreased the moisture content and WVP. Also, the SEM images showed that the roughness and porosity were created on the film surface by adding MLF and nano-TiO2. FTIR revealed electrostatic and hydrogen bond interactions between the components in the film system. Meanwhile, MLF and nano-TiO2 effectively enhanced the mechanical strength, UV-barrier, controlled-release, thermal stability, antimicrobial and antioxidation properties of the Pst/Wpp film. Also, the composite film containing MLF and nano-TiO2 significantly inhibited the growth of microorganisms and chemical deterioration of mutton samples, which suggested that such film has potential as a prospective active packaging for preserving Tan mutton.
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Affiliation(s)
- Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xuexia Liu
- College of Life Science, Ningxia University, Yinchuan 750021, China
| | - Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
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18
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Kizilkaya P, Kaya M. The Effect of a Chitosan/TiO 2-Nanoparticle/ Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets ( Oncorhynchus mykiss). Food Sci Anim Resour 2023; 43:1170-1182. [PMID: 37969329 PMCID: PMC10636217 DOI: 10.5851/kosfa.2023.e47] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 08/09/2023] [Accepted: 08/10/2023] [Indexed: 11/17/2023] Open
Abstract
The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO2 (CHT) and chitosan+TiO2+rosmarinic acid (CHTRA)] on changes in quality attributes of rainbow trout fillets during cold storage (4°C). Fish fillets were randomly divided into four groups and subjected to treatments (CH, CHT, CHTRA, and control). After treatments, the groups were packaged under a modified atmosphere (40% CO2+30% O2+30% N2) and stored at 4°C for 18 days. During cold storage, the samples were subjected to physico-chemical and microbiological analyses. During storage, CH, CHT, and CHTRA treatments showed lower aerobic mesophilic and psychrotrophic bacteria counts than the control. However, the differences between coating treatments were not significant. The highest mean pH value was determined in the control group. As the storage time increased, the thiobarbituric acid reactive substances value increased. At the end of the storage period, no significant differences were observed between the treatments, including in the control group. The total volatile basic nitrogen (TVB-N) level in the control group was above 25 mg/100 g on day 15 of storage. However, the TVB-N level in the treatment groups was below 20 mg/100 g on day 18. It was also determined that coating application×storage period interaction had a significant effect on all color parameters (p<0.01). At the end of storage, the highest CIE L* was observed in CHTRA treatment. However, the value of this treatment did not differ from that of the CH treatment.
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Affiliation(s)
- Pınar Kizilkaya
- Department of Food Technology, Ardahan
Vocational School of Technical Sciences, Ardahan University,
Ardahan 75002, Turkey
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of
Agriculture, Atatürk University, Erzurum 25240,
Turkey
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19
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Yan X, Wardana AA, Wigati LP, Meng F, Leonard S, Nkede FN, Tanaka F, Tanaka F. Characterization and bio-functional performance of chitosan/poly (vinyl alcohol)/trans-cinnamaldehyde ternary biopolymeric films. Int J Biol Macromol 2023; 246:125680. [PMID: 37406895 DOI: 10.1016/j.ijbiomac.2023.125680] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 06/14/2023] [Accepted: 07/02/2023] [Indexed: 07/07/2023]
Abstract
Bioactive films of chitosan (CS)/polyvinyl alcohol (PVA)/trans-cinnamaldehyde (CIN) were prepared by co-blending, and the impact of varying concentrations (0.5, 1.0 and 1.5 %) of CIN on the physicochemical properties of the ternary films was investigated. The ATR/FT-IR analysis revealed that the bioactive film is modulated by Schiff base (C=N) and hydrogen-bond interactions of CS, PVA, and CIN. Inclusion of CIN into the film improved mechanical properties with tensile strength increased from 0.5 % (68.52 MPa) to 1.5 % (76.95 MPa). The presence of CIN within the CS/PVA film also remarkably affected oxygen permeability and improved light transmittance. Additionally, the water barrier and contact angle properties were improved with increasing CIN content. The morphology of the CIN-containing films appeared non-stratified and dense when observed by SEM and AFM. Moreover, spore germination and in vitro assays confirmed strong antifungal activity of the CIN-containing film against P. italicum (~90 %) and B. cinerea (~85 %). The ternary films also exhibited excellent antioxidant activity, as evidenced by DPPH radical scavenging activity (31.43 %) and ferric reducing power (OD700 nm = 0.172) at the highest CIN concentration tested. Thus, this bioactive CIN films are proposed as a versatile packaging material for the food industry.
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Affiliation(s)
- Xirui Yan
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-Ku, Fukuoka-shi, Fukuoka 819-0395, Japan
| | - Ata Aditya Wardana
- Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia
| | - Laras Putri Wigati
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-Ku, Fukuoka-shi, Fukuoka 819-0395, Japan
| | - Fanze Meng
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-Ku, Fukuoka-shi, Fukuoka 819-0395, Japan
| | - Sergio Leonard
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-Ku, Fukuoka-shi, Fukuoka 819-0395, Japan
| | - Francis Ngwane Nkede
- Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-Ku, Fukuoka-shi, Fukuoka 819-0395, Japan
| | - Fumina Tanaka
- Faculty of Agriculture, Kyushu University, W5-874, 744, Motooka, Nishi-Ku, Fukuoka-shi, Fukuoka 819-0395, Japan.
| | - Fumihiko Tanaka
- Faculty of Agriculture, Kyushu University, W5-874, 744, Motooka, Nishi-Ku, Fukuoka-shi, Fukuoka 819-0395, Japan
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20
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Wu X, Liu Z, He S, Liu J, Shao W. Development of an edible food packaging gelatin/zein based nanofiber film for the shelf-life extension of strawberries. Food Chem 2023; 426:136652. [PMID: 37352709 DOI: 10.1016/j.foodchem.2023.136652] [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: 01/26/2023] [Revised: 06/13/2023] [Accepted: 06/15/2023] [Indexed: 06/25/2023]
Abstract
An edible food packaging gelatin/zein nanofiber film co-loaded with cinnamaldehyde (CA)/thymol (THY) was developed, which possessed outstanding features conducive to strawberries preservation. Firstly, the synergistic antibacterial behavior of CA and THY was investigated. Then CA and THY were co-loaded into gelatin/zein nanofiber films by electrospinning technology. The addition of CA and THY increased water contact angle to 85.1° after 10 s and decreased the water vapor transmission rate of 3.1×10-8 g·mm-1·h-1·Pa-1. The tensile strength was 1.30 MPa and the elongation at break was 185%. The nanofiber films exhibited good shielding effect of ultraviolet-visible light and excellent antioxidant capacity with DPPH free radical scavenging percentage of 99.9% in 4 h. The nanofiber films (12.5 mg/mL) could achieve significant inhibition effects on Escherichia coli ATCC 25922 with the bacteriostatic ratio of 67.5%, Staphylococcus aureus ATCC 6538 and Listeria monocytogenes ATCC 19115 with the antibacterial ratios of 100%. A real-time study on the nanofiber films as fruit packaging materials was carried out on strawberries and the packaged strawberries kept their freshness as long as 7 days at room temperature. Therefore, the GZ/CT nanofiber film prepared in this work has good application potential in the field of fruit packaging.
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Affiliation(s)
- Xing Wu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China
| | - Zeng Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China
| | - Shu He
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China
| | - Jia Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China
| | - Wei Shao
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China.
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21
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Hosseini SF, Mousavi Z, McClements DJ. Beeswax: A review on the recent progress in the development of superhydrophobic films/coatings and their applications in fruits preservation. Food Chem 2023; 424:136404. [PMID: 37257280 DOI: 10.1016/j.foodchem.2023.136404] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 03/28/2023] [Accepted: 04/30/2023] [Indexed: 06/02/2023]
Abstract
Recently, the design and fabrication of bio-inspired superhydrophobic materials using natural lipid additives such as beeswax (BW) have aroused great attention in food packaging as they can minimize the transfer rate of water molecules and have effective moisture barriers. This review discusses the recent progress in the design and fabrication of BW-containing edible films/coatings (e.g., emulsion and blend films, bilayer materials, bionanocomposites, and antimicrobial materials) and their potential applications on the postharvest life and quality attributes of various fruits. Incorporation of BW into polysaccharides- and proteins-based emulsion films effectively improved their hydrophobicity, water vapor, and UV/visible light barrier properties, as well as the film tensile properties. The addition of nanoparticles to BW-based polymeric matrices often results in improved physico-mechanical properties. BW coatings have been also applied to prolong the shelf-life of various climacteric fruits, however, optimization of the wax concentration can be further investigated to develop targeted food storage systems.
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Affiliation(s)
- Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Mazandaran, Iran.
| | - Zahra Mousavi
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Mazandaran, Iran
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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22
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Yin W, Yan R, Zhou X, Li X, Sang S, Julian McClements D, Chen L, Long J, Jiao A, Wang J, Jin Z, Qiu C. Preparation of robust, water-resistant, antibacterial, and antioxidant chitosan-based films by incorporation of cinnamaldehyde-tannin acid-zinc acetate nanoparticles. Food Chem 2023; 419:136004. [PMID: 37054511 DOI: 10.1016/j.foodchem.2023.136004] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 02/26/2023] [Accepted: 03/19/2023] [Indexed: 04/15/2023]
Abstract
Chitosan (CS) films have poor mechanical property, low water-resistance and limited antimicrobial activity, which hinder their application in food preservation industry. Cinnamaldehyde-tannic acid-zinc acetate nanoparticles (CTZA NPs) assembled from edible medicinal plant extracts were successfully incorporated into CS films to solve these issues. The tensile strength and water contact angle of the composite films increased about 5.25-fold and 17.55°. The addition of CTZA NPs reduced the water sensitivity of CS films, which could undergo appreciable stretching in water without breaking. Furthermore, CTZA NPs significantly enhanced the UV adsorption, antibacterial, and antioxidant properties of the films, while reduced their water vapor permeability. Moreover, it was possible to print inks onto the films because the presence of the hydrophobic CTZA NPs facilitated the deposition of carbon powder onto their surfaces. The films with great antibacterial and antioxidant activities can be applied for food packaging application.
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Affiliation(s)
- Wenqi Yin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ruyu Yan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaoyi Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu 210037, China
| | - Shangyuan Sang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | | | - Long Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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23
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Kaynarca GB, Kamer DDA, Gumus T, Sagdıc O. Characterization of Poly(vinyl alcohol)/gelatin films made with winery solid by-product (vinasse) extract. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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24
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Liu Y, Zhang Y, Zhen M, Wu Y, Ma M, Cheng Y, Jin Y. Effect of catechin and tannins on the structural and functional properties of sodium alginate/gelatin/ poly(vinylalcohol) blend films. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Gelatin films functionalized by lignocellulose nanocrystals-tannic acid stabilized Pickering emulsions: Influence of cinnamon essential oil. Food Chem 2023; 401:134154. [DOI: 10.1016/j.foodchem.2022.134154] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 08/13/2022] [Accepted: 09/05/2022] [Indexed: 01/04/2023]
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26
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Wang L, Zhang Y, Xing Q, Xu J, Li L. Quality and microbial diversity of homemade bread packaged in cinnamaldehyde loaded poly(lactic acid)/konjac glucomannan/wheat gluten bilayer film during storage. Food Chem 2023; 402:134259. [DOI: 10.1016/j.foodchem.2022.134259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 09/03/2022] [Accepted: 09/11/2022] [Indexed: 10/14/2022]
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27
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Zhang W, Gao P, Jiang Q, Xia W. Green fabrication of lignin nanoparticles/chitosan films for refrigerated fish preservation application. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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28
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Liu X, Liao W, Xia W. Recent advances in chitosan based bioactive materials for food preservation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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29
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Zhou AA, Li RY, Mo FX, Ding Y, Li RT, Guo X, Hu K, Li M. Natural Product Citronellal can Significantly Disturb Chitin Synthesis and Cell Wall Integrity in Magnaporthe oryzae. J Fungi (Basel) 2022; 8:jof8121310. [PMID: 36547643 PMCID: PMC9784034 DOI: 10.3390/jof8121310] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 12/10/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022] Open
Abstract
BACKGROUND Natural products are often favored in the study of crop pests and diseases. Previous studies have shown that citronellal has a strong inhibition effect on Magnaporthe oryzae. The objective of this study was to clarify its mechanism of action against M. oryzae. RESULTS Firstly, the biological activity of citronellal against M. oryzae was determined by direct and indirect methods, and the results show that citronellal had a strong inhibition effect on M. oryzae with EC50 values of 134.00 mg/L and 70.48 μL/L air, respectively. Additionally, a preliminary study on its mechanism of action was studied. After citronellal treatment, electron microscopy revealed that the mycelium became thin and broken; scanning electron microscopy revealed that the mycelium was wrinkled and distorted; and transmission electron microscopy revealed that the mycelium cell wall was invaginated, the mass wall of mycelium was separated, and the organelles were blurred. The mycelium was further stained with CFW, and the nodes were blurred, while the mycelium was almost non-fluorescent after PI staining, and there was no significant difference in the relative conductivity of mycelium. In addition, chitinase was significantly enhanced, and the expression of chitin synthesis-related genes was 17.47-fold upregulated. Finally, we found that the efficacy of citronellal against the rice blast was as high as 82.14% according to indoor efficacy tests. CONCLUSION These results indicate that citronellal can affect the synthesis of chitin in M. oryzae and damage its cell wall, thereby inhibiting the growth of mycelium and effectively protecting rice from rice blasts.
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Affiliation(s)
- Ai-Ai Zhou
- Institute of Crop Protection, Guizhou University, Guiyang 550025, China
- College of Agriculture, Guizhou University, Guiyang 550025, China
| | - Rong-Yu Li
- Institute of Crop Protection, Guizhou University, Guiyang 550025, China
- College of Agriculture, Guizhou University, Guiyang 550025, China
- The Provincial Key Laboratory for Agricultural Pest Management in Mountainous Region, Guiyang 550025, China
- Correspondence: ; Tel.: +86-151-8514-8063
| | - Fei-Xu Mo
- Institute of Crop Protection, Guizhou University, Guiyang 550025, China
- College of Agriculture, Guizhou University, Guiyang 550025, China
| | - Yi Ding
- Institute of Crop Protection, Guizhou University, Guiyang 550025, China
- College of Agriculture, Guizhou University, Guiyang 550025, China
| | - Ruo-Tong Li
- Institute of Crop Protection, Guizhou University, Guiyang 550025, China
- College of Agriculture, Guizhou University, Guiyang 550025, China
| | - Xue Guo
- Institute of Crop Protection, Guizhou University, Guiyang 550025, China
- College of Agriculture, Guizhou University, Guiyang 550025, China
| | - Ke Hu
- Institute of Crop Protection, Guizhou University, Guiyang 550025, China
- College of Agriculture, Guizhou University, Guiyang 550025, China
| | - Ming Li
- Institute of Crop Protection, Guizhou University, Guiyang 550025, China
- College of Agriculture, Guizhou University, Guiyang 550025, China
- The Provincial Key Laboratory for Agricultural Pest Management in Mountainous Region, Guiyang 550025, China
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30
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Jackfruit seed starch/tamarind kernel xyloglucan/zinc oxide nanoparticles-based composite films: Preparation, characterization, and application on tomato (Solanum lycopersicum) fruits. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107917] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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31
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Fan S, Wang D, Wen X, Li X, Fang F, Richel A, Xiao N, Fauconnier ML, Hou C, Zhang D. Incorporation of cinnamon essential oil-loaded Pickering emulsion for improving antimicrobial properties and control release of chitosan/gelatin films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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32
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Zhang L, Chen D, Yu D, Regenstein JM, Jiang Q, Dong J, Chen W, Xia W. Modulating physicochemical, antimicrobial and release properties of chitosan/zein bilayer films with curcumin/nisin-loaded pectin nanoparticles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107955] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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33
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Incorporation of clove essential oil nanoemulsion in chitosan coating to control Burkholderia gladioli and improve postharvest quality of fresh Tremella fuciformis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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34
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Han Y, Zhou M, McClements DJ, Liu F, Cheng C, Xiong J, Zhu M, Chen S. Investigation of a novel smart and active packaging materials: Nanoparticle-filled carrageenan-based composite films. Carbohydr Polym 2022; 301:120331. [DOI: 10.1016/j.carbpol.2022.120331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 10/15/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022]
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35
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Wu H, Ao X, Liu J, Zhu J, Bi J, Hou H, Hao H, Zhang G. Functional Chitosan-Based Composite Film Incorporated with 3-(Methylthio) Propyl Isothiocyanate/α-Cyclodextrin Inclusion Complex for Chicken Meat Preservation. Polymers (Basel) 2022; 14:polym14214655. [PMID: 36365646 PMCID: PMC9658049 DOI: 10.3390/polym14214655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 10/26/2022] [Accepted: 10/27/2022] [Indexed: 11/06/2022] Open
Abstract
The 3-(Methylthio) propyl isothiocyanate (MTPITC)-loaded inclusion complex prepared by α-cyclodextrin (α-CD) was incorporated into chitosan (CS) film to fabricate a packaging material for fresh chicken meat preservation. Scanning electron microscope images indicated homogenous dispersion of the MTPITC-α-CD in CS polymer. Fourier-transform infrared and X-ray diffraction techniques revealed that MTPITC-α-CD was incorporated into the CS film matrix by the physical interactions. The introduction of MTPITC-α-CD improved the UV-vis light-blocking ability, with a slight loss of transparency. Although the water solubility and water vapor barrier capacity were not significantly influenced by the addition of MTPITC-α-CD, the antioxidant attribute was significantly enhanced. The CS-MTPITC-α-CD film displayed obvious and sustained suppressive effects against Salmonella typhimurium, with the inhibition zone diameters of 14.7 mm at 12 h and 7.3 mm at 24 h, respectively. Moreover, the quality index analysis indicated that the CS-MTPITC-α-CD film-wrapped fresh chicken, during refrigerated storage, exhibited better preservative efficacy than the control groups, with the total viable counts of 6.5 Log CFU/g, total volatile base nitrogen of 8.4 mg/100 g, pH of 6.6, thiobarbituric acid-reactive substances of 0.2 mg/kg, and the sensory score of 5 at day 16. Collectively, these results suggest that CS-MTPITC-α-CD film is a prospective packaging candidate for delaying the quality deterioration of chicken meat.
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Affiliation(s)
- Hongyan Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Liaoning Key Laboratory for Aquatic Processing Quality and Safety, Dalian 116034, China
| | - Xinying Ao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jianan Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Junya Zhu
- Jinkui Food Science and Technology Corporation, Dalian 116033, China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Liaoning Key Laboratory for Aquatic Processing Quality and Safety, Dalian 116034, China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Liaoning Key Laboratory for Aquatic Processing Quality and Safety, Dalian 116034, China
| | - Hongshun Hao
- Department of Inorganic Nonmetallic Materials Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Liaoning Key Laboratory for Aquatic Processing Quality and Safety, Dalian 116034, China
- Correspondence: ; Tel.: +86-411-8632-2020
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36
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Fei P, Zhang Z, Wu Y, Xiao L, Zhuang Y, Ding N, Huang B. Non-radical synthesis of amide chitosan with p-coumaric acid and caffeic acid and its application in pork preservation. Int J Biol Macromol 2022; 222:1778-1788. [PMID: 36195228 DOI: 10.1016/j.ijbiomac.2022.09.263] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 09/27/2022] [Accepted: 09/28/2022] [Indexed: 11/19/2022]
Abstract
p-Coumaric acid and caffeic acid were grafted onto chitosan through a non-radical synthesis method to improve the properties of chitosan and expand its application in food industry. Structural characterization demonstrated that the -COOH of the two phenolic acids were bonded to the -NH2 of the chitosan and formed an acylamino. The grafting ratios of p-coumaric acid-modified chitosan (Cm-CTS) and caffeic acid-modified chitosan (Cf-CTS) reached 10.30 % and 9.78 %, respectively. After modification, the water solubility of the chitosan greatly improved from 9.33 % (native chitosan, Nt-CTS) to 77.33 % (Cm-CTS) and 100 % (Cf-CTS). Besides, the involvement of phenolic acid and caffeic acid endowed the chitosan with strengthened antioxidation and antibacterial activities against Escherichia coli and Staphylococcus aureus. Nt-CTS and the modified chitosans were coated on the pork surface. The results indicated that Nt-CTS effectively inhibited pork spoilage and the modified chitosans could further prolong the shelf life of pork.
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Affiliation(s)
- Peng Fei
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Zhigang Zhang
- State Key Laboratory of Food Safety Technology for Meat Products, Yinxiang Group Co., Ltd., Xiamen 361100, China
| | - Youlin Wu
- Fujian Aonong BiologicaI Science and Technology Group Co., Ltd., Zhangzhou 363000, China
| | - Liping Xiao
- Fujian Aonong BiologicaI Science and Technology Group Co., Ltd., Zhangzhou 363000, China
| | - Yuanhong Zhuang
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Nengshui Ding
- Fujian Aonong BiologicaI Science and Technology Group Co., Ltd., Zhangzhou 363000, China; Jiangxi Agricultural University, Nanchang 330000, China.
| | - Bingqing Huang
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China.
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37
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Zong L, Gao H, Chen C, Xie J. Effects of starch/polyvinyl alcohol active film containing cinnamaldehyde on the quality of large yellow croaker (Pseudosciaena crocea) proteins during frozen storage. Food Chem 2022; 389:133065. [PMID: 35489262 DOI: 10.1016/j.foodchem.2022.133065] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 03/17/2022] [Accepted: 04/21/2022] [Indexed: 11/15/2022]
Abstract
This study aimed to investigate the effects of starch/polyvinyl alcohol (starch/PVA) film containing cinnamaldehyde (CIN) with different humidity treatment on the quality changes of large yellow croaker (Pseudosciaena crocea) under vacuum packaging during frozen storage. It was evaluated by measuring the water loss, water migration, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), free amino acids (FAA) content, myofibril secondary and tertiary structure and microstructure of large yellow croaker. Compared with control group, the starch/PVA films could inhibit the water loss, water migration, protein degradation, lipid oxidation and microstructure damage of fish. The film containing CIN with higher humidity treatment showed the best protective effect for large yellow croaker. The film with higher humidity treatment showed better to maintain the quality of fish than that with low humidity treatment. Therefore, starch/PVA active film containing CIN with high humidity treatment showed good fresh-keeping potential in the frozen storage of aquatic products.
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Affiliation(s)
- Lin Zong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Hao Gao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Chenwei Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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38
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Cheng H, Chen L, McClements DJ, Xu H, Long J, Zhao J, Xu Z, Meng M, Jin Z. Recent advances in the application of nanotechnology to create antioxidant active food packaging materials. Crit Rev Food Sci Nutr 2022; 64:2890-2905. [PMID: 36178259 DOI: 10.1080/10408398.2022.2128035] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Nanotechnology is being used to create innovative food packaging systems that can inhibit the oxidation of foods, thereby improving their quality, safety, and shelf life. These nano-enabled antioxidant packaging materials may therefore increase the healthiness and sustainability of the food supply chain. Recent progress in the application of nanotechnology to create antioxidant packaging materials is reviewed in this paper. The utilization of nanoparticles, nanofibers, nanocrystals, and nanoemulsions to incorporate antioxidants into these packaging materials is highlighted. The application of nano-enabled antioxidant packaging materials to preserve meat, seafood, fruit, vegetable, and other foods is then discussed. Finally, future directions and challenges in the development of this kind of active packaging material are highlighted to stimulate new areas of future research. Nanotechnology has already been used to create antioxidant packaging materials that inhibit oxidative deterioration reactions in foods, thereby prolonging their shelf life and reducing food waste. However, the safety, cost, efficacy, and scale-up of this technology still needs to be established before it will be commercially viable for many applications.
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Affiliation(s)
- Hao Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Guangdong Licheng Detection Technology Co, Ltd, Zhongshan, China
| | | | - Hao Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co, Ltd, Zhongshan, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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39
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A Bioactive Chitosan-Based Film Enriched with Benzyl Isothiocyanate/α-Cyclodextrin Inclusion Complex and Its Application for Beef Preservation. Foods 2022; 11:foods11172687. [PMID: 36076872 PMCID: PMC9455720 DOI: 10.3390/foods11172687] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/25/2022] [Accepted: 08/30/2022] [Indexed: 12/14/2022] Open
Abstract
A bioactive packaging material based on chitosan (CS) incorporated with benzyl isothiocyanate (BITC) and α−cyclodextrin (α−CD) was fabricated to evaluate its preservative effects on fresh beef stored at 4 °C for 12 d according to the quality analysis. The Fourier-transform infrared (FTIR) spectrum revealed that the major structural moiety of BITC was embedded in the cavity of α−CD, except for the thiocyanate group. FTIR and X-ray diffraction analysis further verified that intermolecular interactions were formed between the BITC−α−CD and CS film matrix. The addition of BITC−α−CD decreased the UV light transmittance of pure CS film to lower than 63% but still had enough transparency for observing packaged items. The CS−based composite film displayed a sustainable antibacterial capacity and an enhanced antioxidant activity. Moreover, the total viable counts, total volatile base nitrogen, pH, thiobarbituric acid–reactive substances, and sensory evaluation of the raw beef treated with the CS−based composite film were 6.31 log colony-forming unit (CFU)/g, 19.60 mg/100 g, 6.84, 0.26 mg/kg, and 6.5 at 12 days, respectively, indicating the favorable protective efficacy on beef. These results suggested that the fabricated CS−based composite film has the application potential to be developed as a bioactive food packaging material, especially for beef preservation.
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40
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Xu Y, Chen L, Zhang Y, Huang Y, Cao J, Jiang W. Antimicrobial and controlled release properties of nanocomposite film containing thymol and carvacrol loaded UiO-66-NH2 for active food packaging. Food Chem 2022; 404:134427. [DOI: 10.1016/j.foodchem.2022.134427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 09/09/2022] [Accepted: 09/25/2022] [Indexed: 10/14/2022]
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41
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Fabrication and characterization of chitosan/gelatin films loaded with microcapsules of Pulicaria jaubertii extract. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107624] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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42
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Soltanzadeh M, Peighambardoust SH, Ghanbarzadeh B, Amjadi S, Mohammadi M, Lorenzo JM, Hamishehkar H. Active gelatin/cress seed gum-based films reinforced with chitosan nanoparticles encapsulating pomegranate peel extract: Preparation and characterization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107620] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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43
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Sun J, Leng X, Zang J, Zhao G. Bio-based antibacterial food packaging films and coatings containing cinnamaldehyde: A review. Crit Rev Food Sci Nutr 2022; 64:140-152. [PMID: 35900224 DOI: 10.1080/10408398.2022.2105300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
As a typical bioactive compound from the bark and leaves of the trees of the genus Cinnamomum, cinnamaldehyde (CIN) is natural and safe. Its excellent antibacterial activity against various foodborne microorganisms is growingly regarded as a promising additive for improving and enhancing the properties of bio-based packaging films/coatings. This review systematically summarized the bio-based food packaging films/coatings containing CIN developed recently. The effects of CIN incorporation on physical and chemical properties of the antibacterial food packaging films/coatings, including thickness, color index, transparency, water content, water solubility, water contact angle, mechanical performances, water barrier performances, and antibacterial performances, were discussed. Simultaneously, this work also concluded that an explanation of the antibacterial mechanism of CIN and preparation methods of bio-based packaging films/coatings containing CIN/CIN carriers. Notably, the incorporation of CIN into the films/coatings could enhance their antibacterial performance extend the shelf-life of various foods, such as fish, meats, vegetables, fruits, and other perishable food, while improving their physical and chemical properties. Although incorporating CIN into food packaging films/coatings has been extensively studied, long-term follow-up research on the human safety of active food packaging films/coatings containing CIN needs to be carried out.
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Affiliation(s)
- Jishuai Sun
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Xiaojing Leng
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Jiachen Zang
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Guanghua Zhao
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
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The Use of Cinnamon Essential Oils in Aquaculture: Antibacterial, Anesthetic, Growth-Promoting, and Antioxidant Effects. FISHES 2022. [DOI: 10.3390/fishes7030133] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cinnamon essential oils (EOs) are widely known for their pharmaceutical properties; however, studies investigating the use of these EOs in aquaculture are scarce. The aims of this study were to evaluate the anesthetic effect of bathing silver catfish (Rhamdia quelen) with Cinnamomum cassia EO (CCEO) and its nanoemulsion (NCCEO); the growth-promoting and antioxidant effects of dietary supplementation with CCEO in silver catfish; and the in vitro antibacterial effect of CCEO, NCCEO, and Cinnamomum zeylanicum EO (CZEO) against bacteria isolated from diseased silver catfish. The two cinnamon EOs showed promising antibacterial activity, which was potentiated by the nanoemulsion. CCEO showed satisfactory anesthetic activity in silver catfish, and its nanoemulsion intensified the sedative activity. Supplementation of 1.0 mL CCEO per kg of diet for 60 days increased weight, length, and weight gain when compared to the control group, evidencing the growth-promoting activity of this EO. Dietary supplementation of CCEO for 30 and 60 days also showed an antioxidant effect, as it decreased levels of thiobarbituric acid reactive species and increased the superoxide dismutase activity in the liver of silver catfish. Therefore, cinnamon EOs have a promising use in aquaculture.
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Cai J, Wang S, Gao Y, Wang Q. Antibacterial Activity and Mechanism of Polygonum orientale L. Essential Oil against Pectobacterium carotovorum subsp. carotovorum. Foods 2022; 11:foods11111585. [PMID: 35681334 PMCID: PMC9180537 DOI: 10.3390/foods11111585] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 05/20/2022] [Accepted: 05/25/2022] [Indexed: 11/16/2022] Open
Abstract
Infected by Pectobacterium carotovorum subsp. carotovorum (Pcc), the quality of Chinese cabbage could severely decline. Using chemical bactericides to control Pcc could cause food safety problems. Thus, we investigated the optimum extraction conditions, antibacterial activity, chemical compounds and antibacterial mechanism of Polygonum orientale L. essential oil (POEO) against Pcc in order to search a new way to control Pcc. The optimum extraction conditions of POEO (soaking time 2.6 h, extraction time 7.7 h and ratio of liquid to solid 10.3 mL/g) were optimized by response surface methodology. The minimum inhibitory concentration (MIC) of POEO against Pcc was 0.625 mg/mL. The control efficiency of protective activity of POEO against Pcc was 74.67~92.67%, and its curative activity was 76.00~93.00%. Then, 29 compounds were obtained by GC-MS; the prime compounds of POEO were phytol, phytone, n-pentacosane, 1-octen-3-ol and β-ionone. It was verified that, compared with control samples, POEO destroyed cell morphology. It increased surface potential, increased hydrophobicity, damaged cell walls, destroyed the integrity and permeability of cell membrane, reduced membrane potential (MP), and changed membrane protein conformation. It inhibited the activities of pyruvate kinase (PK), succinate dehydrogenase (SDH) and adenosine triphosphatase (ATPase). Briefly, the results of this study demonstrate that POEO showed effective inhibitory activity against Pcc, thus POEO could have potential application in controlling Pcc.
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Affiliation(s)
- Jin Cai
- Institute of Applied Chemistry, Shanxi University, No. 92 Wucheng Road, Taiyuan 030006, China
- Correspondence:
| | - Shiqin Wang
- Modern Research Center for Traditional Chinese Medicine, Shanxi University, No. 92 Wucheng Road, Taiyuan 030006, China;
- The Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, No. 92 Wucheng Road, Taiyuan 030006, China
| | - Yichen Gao
- School of Life Science, Shanxi University, No. 92 Wucheng Road, Taiyuan 030006, China; (Y.G.); (Q.W.)
| | - Qi Wang
- School of Life Science, Shanxi University, No. 92 Wucheng Road, Taiyuan 030006, China; (Y.G.); (Q.W.)
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46
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Grala D, Biernacki K, Freire C, Kuźniarska-Biernacka I, Souza HK, Gonçalves MP. Effect of natural deep eutectic solvent and chitosan nanoparticles on physicochemical properties of locust bean gum films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107460] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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47
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Physicochemical, antibacterial, and biodegradability properties of green Sichuan pepper (Zanthoxylum armatum DC.) essential oil incorporated starch films. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113392] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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48
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Yuan H, Li W, Chen C, Yu H, Huang J, Lou X, Tian H. The role of bacterial nanocellulose mats encapsulated with cinnamaldehyde on chilled meat preservation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Haibin Yuan
- Department of Food Science and Technology Shanghai Institute of Technology Haiquan Road 100 Shanghai 201418 China
| | - Wei Li
- Department of Food Science and Technology Shanghai Institute of Technology Haiquan Road 100 Shanghai 201418 China
| | - Chen Chen
- Department of Food Science and Technology Shanghai Institute of Technology Haiquan Road 100 Shanghai 201418 China
| | - Haiyan Yu
- Department of Food Science and Technology Shanghai Institute of Technology Haiquan Road 100 Shanghai 201418 China
| | - Juan Huang
- Department of Food Science and Technology Shanghai Institute of Technology Haiquan Road 100 Shanghai 201418 China
| | - Xinman Lou
- Department of Food Science and Technology Shanghai Institute of Technology Haiquan Road 100 Shanghai 201418 China
| | - Huaixiang Tian
- Department of Food Science and Technology Shanghai Institute of Technology Haiquan Road 100 Shanghai 201418 China
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49
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Foaming with scCO2 and Impregnation with Cinnamaldehyde of PLA Nanocomposites for Food Packaging. Processes (Basel) 2022. [DOI: 10.3390/pr10020376] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Microcellular nanocomposite foams functionalized with cinnamaldehyde (Ci) were obtained through two-step supercritical foaming and impregnation processing. PLA nanocomposite foams with different C30B concentrations (1, 2, and 3 wt.%) were obtained by foaming with scCO2 at 25 MPa and 135 °C and impregnated with Ci at 12 MPa and 40 °C. The effect of the C30B content and Ci incorporation on the morphological, structural, thermal, and release properties of the developed foams were investigated. The incorporation of Ci was not influenced by C30B’s addition. The presence of C30B and Ci incorporation reduced the average pore diameter slightly and the crystallinity degree of the foams extensively. Simultaneously, the experimental and theoretical characterization of the Ci release from the PLA nanocomposite foams in EtOH 50% was analyzed. The mechanism of Ci release from the foams was defined as a quasi-Fickian diffusion process that could be successfully described using the Korsmeyer–Peppas model. The active PLA foams presented a higher potential of migration and faster release when compared with that reported in commonly used PLA films, showing that biopolymeric foams could be potentially used as active food packaging to improve the migration of active compounds with low migration potentials in order to improve their biological activity in foods.
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