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Hou J, Liu Y, Ma Y, Zhang H, Xia N, Li H, Wang Z, Rayan AM, Ghamry M, Mohamed TA. High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates. Carbohydr Polym 2024; 342:122430. [PMID: 39048210 DOI: 10.1016/j.carbpol.2024.122430] [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: 04/02/2024] [Revised: 06/17/2024] [Accepted: 06/23/2024] [Indexed: 07/27/2024]
Abstract
Although protein-polysaccharide complexes with different phase behaviors all show potential for stabilizing high internal phase Pickering emulsions (HIPPEs), it is not clarified which aggregation state is more stable and age-friendly. In this study, we investigated and compared the stability and age friendliness of HIPPEs stabilized with egg yolk and carboxymethyl cellulose (EYCMC) in different phase behaviors. The results revealed differences in particle size, aggregation state, charge potential, and stability of secondary and tertiary structures of EYCMC. The behavior of EYCMC at the oil-water interface was mainly divided into three phases: rapid diffusion, permeation, and reorganization. The electrostatic interaction, kinetic hindrance, and depletion attraction were the mechanisms primarily involved in stabilizing HIPPEs by EYCMC. Rheological analysis results indicated that HIPPEs had excellent viscoelasticity, structural recovery properties and yield stress. HIPPEs were used in 3D printing, electronic nose testing, IDDSI testing and in vitro digestive simulations for the elderly, demonstrating a fine appearance, safe consumption and bioaccessibility of β-carotene. Soluble complexes showed the best stability and age friendliness compared to other aggregated forms. This study serves as a foundational source of information for developing innovative foods utilizing HIPPEs.
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Affiliation(s)
- Jingjie Hou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Yujia Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Yunze Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Ahmed M Rayan
- Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Mohamed Ghamry
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, 13736, Egypt
| | - Taha Ahmed Mohamed
- Department of Soil Fertility and Plant Nutrition, Soil, Water and Environment Research Institute, Agricultural Research Center, Giza, Egypt
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2
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Jiang Y, Sun Y, Wei C, Li X, Deng W, Wu S, Kong F, Sheng L. Development and characterization of curcumin-loaded chitosan/egg yolk freshness-keeping edible films for chilled fresh pork packaging application. Int J Biol Macromol 2024; 276:133907. [PMID: 39019376 DOI: 10.1016/j.ijbiomac.2024.133907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2024] [Revised: 07/07/2024] [Accepted: 07/14/2024] [Indexed: 07/19/2024]
Abstract
In this study, a novel fresh-keeping edible film was prepared using egg yolk (EY) and chitosan (CS) with varying concentrations of curcumin (Cur) for food packaging. The addition of Cur notably enhanced tensile strength, elongation at break, and water resistance from 15.70 MPa to 24.24 MPa, 43.79 % to 63.69 %, and 1.599 g·mm·(m2·h·kPa)-1 to 1.541 g·mm·(m2·h·kPa)-1, respectively. Cur also impacted moisture content, swelling degree, and film color. SEM revealed a uniform distribution of Cur, creating a smooth and dense film surface. FT-IR analysis suggested that hydrogen bonding facilitated Cur integration into the film network. The films demonstrated excellent UV-blocking and antioxidant properties attributed to Cur's chromogenic and phenolic hydroxyl groups. Consequently, they effectively inhibited lipid oxidation and weight loss in meat, thereby prolonging the shelf-life of chilled pork by at least 2 d. In conclusion, this study provided a simple and cost-effective idea to incorporate actives with EY as a natural emulsifier, presenting an effective solution for developing active packaging materials to enhance the safety and quality of meat products.
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Affiliation(s)
- Yiting Jiang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Engineering Center of Natural Polymers-based Medical Materials, Key Laboratory of Biomedical Polymers of Ministry of Education, College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China
| | - Yunxin Sun
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chengfeng Wei
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiao Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wanqing Deng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Sirui Wu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fandi Kong
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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3
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Guo C, Li Y, Zhang H, Zhang Q, Wu X, Wang Y, Sun F, Shi S, Xia X. A review on improving the sensitivity and color stability of naturally sourced pH-sensitive indicator films. Compr Rev Food Sci Food Saf 2024; 23:e13390. [PMID: 39031881 DOI: 10.1111/1541-4337.13390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 04/26/2024] [Accepted: 05/19/2024] [Indexed: 07/22/2024]
Abstract
Naturally sourced pH-sensitive indicator films are of interest for real-time monitoring of food freshness through color changes because of their safety. Therefore, natural pigments for indicator films are required. However, pigment stability is affected by environmental factors, which can in turn affect the sensitivity and color stability of the pH-sensitive indicator film. First, natural pigments (anthocyanin, betalain, curcumin, alizarin, and shikonin) commonly used in pH-sensitive indicator films are presented. Subsequently, the mechanisms behind the change in pigment color under different pH environments and their applications in monitoring food freshness are also described. Third, influence factors, such as the sources, types, and pH sensitivity of pigments, as well as environmental parameters (light, temperature, humidity, and oxygen) of sensitivity and color stability, are analyzed. Finally, methods for improving the pH-sensitive indicator film are explored, encapsulation of natural pigments, incorporation of a hydrophobic film-forming matrix or function material, and protective layer have been shown to enhance the color stability of indicator films, the addition of copigments or mental ions, blending of different natural pigments, and the utilization of electrospinning have been proved to increase the color sensitivity of indicator films. This review could provide theoretical support for the development of naturally sourced pH-sensitive indicator films with high stability and sensitivity and facilitate the development in the field of monitoring food freshness.
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Affiliation(s)
- Chang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Hao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiaodan Wu
- Heilongjiang North Fish Fishing Industry Group Co., Ltd, Daqing, Heilongjiang, China
| | - Ying Wang
- Heilongjiang North Fish Fishing Industry Group Co., Ltd, Daqing, Heilongjiang, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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4
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Huang D, Wang L, Li K, Liu L, Chen X, He L, Wang L, Song A. Alkali-assisted extraction, characterization and encapsulation functionality of enzymatic hydrolysis-resistant prolamin from distilled spirit spent grain. Int J Biol Macromol 2024; 271:132664. [PMID: 38801853 DOI: 10.1016/j.ijbiomac.2024.132664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 05/03/2024] [Accepted: 05/23/2024] [Indexed: 05/29/2024]
Abstract
Curcumin is a natural lipophilic polyphenol that exhibits significant various biological properties such as antioxidant and anti-inflammatory properties following oral administration. However, its uses have shown limitations concerning aqueous solubility, bioavailability and biodegradability that could be improved by prolamin-based nanoparticle. In this study, curcumin was encapsulated into prolamin from sorghum (SOP) and wheat (WHP) and distilled spirit spent grain (DSSGP), which was obtained after microbial proteolysis of the former two cereal grains. All the three prolamins showed clear variation of protein profiles and microstructure as confirmed by electrophoresis analysis, disulfide bond determination and Fourier-transform infrared spectroscopy (FTIR). For curcumin-loaded nanospheres (NPs) fabrication, three prolamin-based NPs shared features of spherical shape, uniform particle size, and smooth surface. The average size ranged from 122 to 193 nm depending on the prolamin variety and curcumin loading. In the experiments in vitro, curcumin showed significantly improved UV/thermal stability. Furthermore, DSSGP was more resistant to enzymatic digestion in vitro, hence achieving the controlled release of curcumin in gastrointestinal tract. Collectively, the results indicated the improved bioavailability and biodegradability of curcumin encapsulated by DSSGP, which would be an innovative potential encapsulant for effective protection and targeted delivery of hydrophobic compounds.
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Affiliation(s)
- Diandian Huang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Lingyuan Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Keting Li
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68503, USA
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68503, USA
| | - Xingyi Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Laping He
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Lei Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68503, USA.
| | - Angxin Song
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China
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5
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Li H, Liu M, Ju X, Zhang H, Xia N, Wang J, Wang Z, Rayan AM. Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices. Foods 2024; 13:1340. [PMID: 38731711 PMCID: PMC11083475 DOI: 10.3390/foods13091340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 04/24/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
The low solubility and stability of fat-soluble curcumin in water limit its application in active packaging. This study explored the use of a pH-driven method to investigate the preparation and enhancement of the performance of films loaded with curcumin in a matrix of sodium alginate (Alg) and egg white protein (EWP). In this study, the EWP, Alg, and curcumin primarily bind through hydrogen bonding, electrostatic interactions, and hydrophobic interactions. Compared to EWP films, the films loaded with curcumin through the pH-driven method exhibited enhanced extensibility and water resistance, with an elongation at break (EB) of 103.56 ± 3.13% and a water vapor permeability (WVP) of 1.67 ± 0.03 × 10-10 g·m/m2·Pa·s. The addition of Alg improved the encapsulation efficiency and thermal stability of curcumin, thereby enhancing the antioxidant activity of the film through the addition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals, which resulted in 106.95 ± 2.61 μg TE/g and 144.44 ± 8.89 μg TE/g, respectively. It is noteworthy that the detrimental effect of Alg on the color responsiveness of films containing curcumin has also been observed. This study provides a potential strategy and consideration for the loading of low water-soluble active substances and the preparation of active packaging.
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Affiliation(s)
- Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Xinyi Ju
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Jing Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Ahmed M. Rayan
- Agricultural College, Suez Canal University, Ismailia 41522, Egypt;
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6
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Li H, Liu M, Han S, Hua S, Zhang H, Wang J, Xia N, Liu Y, Meng D. Edible chitosan-based Pickering emulsion coatings: Preparation, characteristics, and application in strawberry preservation. Int J Biol Macromol 2024; 264:130672. [PMID: 38462095 DOI: 10.1016/j.ijbiomac.2024.130672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2023] [Revised: 03/02/2024] [Accepted: 03/04/2024] [Indexed: 03/12/2024]
Abstract
The long-term application of plant essential oils in food preservation coatings is limited by their poor water solubility and high volatility, despite their recognized synergistic antimicrobial effects in postharvest fruit preservation. To overcome these limitations, a Pickering emulsion loaded with thyme essential oil (TEO) was developed by utilizing hydrogen bonding and electrostatic interactions to induce cross-linking of chitosan particles. This novel emulsion was subsequently applied in the postharvest storage of strawberries. The shear-thinning behavior (flow index <1) and elastic gel-like characteristics of the emulsion made it highly suitable for spray application. Regarding TEO release, the headspace concentration of TEO increased from 0.21 g/L for pure TEO to 1.86 g/L after two instances of gas release due to the stabilizing effect of the chitosan particles at the oil-water interface. Notably, no phase separation was observed during the 10-day storage of the emulsion. Consequently, the emulsion was successfully employed for the postharvest storage of strawberries, effectively preventing undesirable phenomena such as weight loss, a decrease in firmness, an increase in pH, and microbial growth. In conclusion, the developed Pickering emulsion coating exhibits significant potential for fruit preservation applications, particularly for extending the shelf life of strawberries.
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Affiliation(s)
- Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Siyao Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Shihui Hua
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Jing Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Yujia Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Dekun Meng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
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7
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Li X, Zhang X, Lv J, Zhang X, Li Y, Han X, Zhang W. Development of starch-based films reinforced with curcumin-loaded nanocomplexes: Characterization and application in the preservation of blueberries. Int J Biol Macromol 2024; 264:130464. [PMID: 38423417 DOI: 10.1016/j.ijbiomac.2024.130464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 01/30/2024] [Accepted: 02/24/2024] [Indexed: 03/02/2024]
Abstract
In current study, curcumin-loaded bioactive nanocomplexes (Cur NCs) (2 %, 5 %, 8 %, and 11 %) were used to prepare corn starch (CS)-based composite films (CS-Cur NCs). Fourier-transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy revealed that Cur NCs were uniformly dispersed in the polymer matrix via physical interaction. Moreover, the mechanical, gas barrier, hydrophobicity, optical, and thermal properties and the antioxidant activity of composite films were potentially improved with the addition of Cur NCs. Subsequently, CS-based film with 11 % Cur NCs exhibited high antioxidant activity (the scavenging rates of DPPH and ABTS are 50.07 % ± 0.82 % and 65.26 % ± 1.60 %, respectively) and was used for packaging blueberries. Compared with the control, the CS-Cur NCs packaging treatment effectively improved the appearance and nutrition of blueberries, and maintained the high activity of several antioxidant enzymes. Furthermore, CS-Cur NCs packaging treatment significantly improved the ascorbic acid (AsA) and glutathione (GSH) levels, thus regulating the AsA-GSH cycle system and suppressing the accumulation of reactive oxygen species (ROS). In summary, the CS-Cur NCs packaging could effectively conserve the postharvest quality of blueberries by improving antioxidant enzyme activity and suppressing excessive accumulation of ROS, which contributes to the development of bioactive packaging and provides novel insights into the preservation of blueberries. This work demonstrates that the development of active packaging is promising to absorb the oxidative radicals from food, and protect the food from inherent and external factors, thus enhancing the quality, security, and shelf-life of the food during storage.
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Affiliation(s)
- Xiquan Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xinhua Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Jiale Lv
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xiuling Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Yingying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xiaofeng Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Wentao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China; Agricultural and Forestry Science Research Institute of the Greater Khingan Mountains, Jiagedaqi, Heilongjiang 165002, PR China.
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8
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Chen X, Qin H, Zhai JM, Wang JH, Zhang YH, Chen Y, Wu YC, Li HJ. Co-encapsulation of curcumin and anthocyanins in bovine serum album-fucoidan nanocomplex with a two-step pH-driven method. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3100-3112. [PMID: 38072653 DOI: 10.1002/jsfa.13201] [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: 09/17/2023] [Revised: 11/20/2023] [Accepted: 12/11/2023] [Indexed: 12/21/2023]
Abstract
BACKGROUND Curcumin (CUR) and anthocyanins (ACN) are recommended due to their bioactivities. However, their nutritional values and health benefits are limited by their low oral bioavailability. The incorporation of bioactive substances into polysaccharide-protein composite nanoparticles is an effective way to enhance their bioavailability. Accordingly, this study explored the fabrication of bovine serum albumin (BSA)-fucoidan (FUC) hybrid nanoparticles using a two-step pH-driven method for the delivery of CUR and ACN. RESULTS Under a 1:1 weight ratio of BSA to FUC, the point of zero charge moved from pH ⁓ 4.7 for BSA to around 2.5 for FUC-coated BSA, and the formation of BSA-FUC nanocomplex was pH-dependent by showing the maximum CUR emission wavelength shifting from 546 nm (CUR-loaded BSA-FUC at pH 4.7) and 544 nm (CUR/ACN-loaded BSA-FUC nanoparticles at pH 4.7) to 540 nm (CUR-loaded BSA-FUC at pH 6.0) and 539 nm (CUR/ACN-loaded BSA-FUC nanoparticles at pH 6.0). Elevated concentrations of NaCl from 0 to 2.5 mol L-1 caused particle size increase from about 250 to about 800 nm, but showing no effect on the encapsulation efficiency of CUR. The CUR and ACN entrapped, respectively, in the inner and outer regions of the BSA-FUC nanocomplex were released at different rates. After incubation for 10 h, more than 80% of ACN was released, while less than 25% of CUR diffused into the receiving medium, which fitted well to Logistic and Weibull models. CONCLUSION In summary, the BSA-FUC nanocomposites produced by a two-step pH-driven method could be used for the co-delivery of hydrophilic and hydrophobic nutraceuticals. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiao Chen
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
| | - Hao Qin
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
| | - Jia-Ming Zhai
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
| | - Jun-Hu Wang
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
| | - Yu-He Zhang
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
| | - Yang Chen
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
| | - Yan-Chao Wu
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
| | - Hui-Jing Li
- Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, China
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9
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Zhang C, Qu L, Liu H, Cai D, Yuan Y, Wang S. pH-responsive color-indicating film of pea protein isolate cross-linked with dialdehyde carboxylated cellulose nanofibers for pork freshness monitoring. Int J Biol Macromol 2024; 257:128671. [PMID: 38070796 DOI: 10.1016/j.ijbiomac.2023.128671] [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: 08/04/2023] [Revised: 11/27/2023] [Accepted: 12/06/2023] [Indexed: 01/27/2024]
Abstract
The limited mechanical performance and responsiveness of protein-based smart packaging materials have hindered their development. To address these issues, this study prepared a pH-responsive smart film by introducing dialdehyde carboxylated cellulose nanofibers (DCCNFs) as the cross-linking agent capable of covalently reacting with proteins, and bilberry extract (BE) as a pH-responsive indicator into pea protein isolate (PPI) matrix. The results demonstrated that adding DCCNF and BE enhanced the PPI film's thermal stability, density, and UV barrier properties. Tensile tests revealed significant improvements in both tensile strength and elongation at the break for the resulting film. Furthermore, films containing DCCNF and BE exhibited lower moisture content, swelling ratio, water vapor permeability, and relative oxygen transmission compared to PPI films. Notably, the anthocyanins in BE endowed the film with visual color changes corresponding to different pH values. This feature enabled the film to monitor pork freshness; a transition from acidic to alkaline in pork samples was accompanied by a color change from brown to brownish green in the film as storage time increased. Overall, these findings highlight that this developed film possesses excellent physicochemical properties and sensitive pH response capabilities, making it a promising candidate for future smart packaging applications.
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Affiliation(s)
- Chi Zhang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Luping Qu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Huan Liu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Danni Cai
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Yi Yuan
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China.
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China.
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10
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Li H, Liu M, Li J, Zhang X, Zhang H, Zheng L, Xia N, We I A, Hua S. 3D Printing of smart labels with curcumin-loaded soy protein isolate. Int J Biol Macromol 2024; 255:128211. [PMID: 37989429 DOI: 10.1016/j.ijbiomac.2023.128211] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 10/25/2023] [Accepted: 11/15/2023] [Indexed: 11/23/2023]
Abstract
A two-step method for preparing smart labels that can monitor food freshness through color change is presented. The conventional casting method for such labels is not cost-effective, as it uses organic solvents and requires additional cutting processes. Our method is more eco-friendly and customizable, as it uses water as the sole solvent and 3D printing as the fabrication technique. First, curcumin was encapsulated with soy protein isolate (SPI) by a pH-driven method involving hydrogen bonding and hydrophobic interactions. Subsequently, the SPI-curcumin complex was blended with gelatin to create a printable ink. The ink has suitable rheological properties for extrusion, with a yield stress of 400-600 Pa and a viscosity of 122.93-142.82 Pa·s at the optimal printing temperature. The complex modulus of the ink increases to above 2 × 103 Pa when cooled to 25 °C, indicating rapid gel formation. The application of these smart labels to minced meat demonstrated their ability to reflect its freshness by transitioning from yellow to red. Furthermore, the printability and mechanical properties of the labels can be adjusted by changing the glycerol/water ratio. This innovative approach is a promising solution for producing environmentally friendly and customizable smart labels for food freshness monitoring.
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Affiliation(s)
- Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Jinghong Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xiaohan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Afeng We I
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Shihui Hua
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
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11
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Wu Y, Gao Y, Li C. Preparation and characterization of smart indicator films based on gellan gum/modified black rice anthocyanin/curcumin for improving the stability of natural anthocyanins. Int J Biol Macromol 2023; 253:127436. [PMID: 37839606 DOI: 10.1016/j.ijbiomac.2023.127436] [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: 07/22/2023] [Revised: 10/05/2023] [Accepted: 10/12/2023] [Indexed: 10/17/2023]
Abstract
In order to improve the stability of natural anthocyanins in intelligent packaging materials, this work first modified black rice anthocyanins (BRA) by acylation with acetic acid, then modified the acylated BRA by co-coloring with different ratios of curcumin (CUR), and finally added the mixed indicator to gellan gum (GG) to develop intelligent packaging films with good stability. The UV spectroscopy results showed that acetic acid had successfully modified the BRA, while the thermal, photostability and pH stability of the modified black rice anthocyanin (MBRA) were significantly enhanced. The indicators of BRA, MBRA and MBRA mixed with CUR showed excellent pH sensitivity in different buffer solutions. The SEM, FT-IR and XRD results indicated apparent crystalline aggregates on the surface of the films added with a high concentration of CUR. Compared with GG-BRA film, GG-MBRA film improved all properties except for antioxidant performance. Notably, the GG-MBRA/CUR series composite films exhibited significant improvements over the GG-BRA and GG-MBRA films in terms of optical characteristics, mechanical properties, water vapor barrier, oxidation resistance, and color stability; meanwhile, all films exhibited excellent pH sensitivity. Considering all the properties of the films, GG-MBRA/CUR3 film has tremendous potential as a smart indicator film for improving freshness accuracy.
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Affiliation(s)
- Yanglin Wu
- College of Home and Art Design, Northeast Forestry University, Harbin 150040, PR China
| | - Yuan Gao
- College of Home and Art Design, Northeast Forestry University, Harbin 150040, PR China
| | - Chunwei Li
- College of Home and Art Design, Northeast Forestry University, Harbin 150040, PR China.
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12
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Wang F, Xie C, Tang H, Li H, Hou J, Zhang R, Liu Y, Jiang L. Intelligent packaging based on chitosan/fucoidan incorporated with coleus grass (Plectranthus scutellarioides) leaves anthocyanins and its application in monitoring the spoilage of salmon (Salmo salar L.). Int J Biol Macromol 2023; 252:126423. [PMID: 37604418 DOI: 10.1016/j.ijbiomac.2023.126423] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/07/2023] [Accepted: 08/17/2023] [Indexed: 08/23/2023]
Abstract
The innovation of this study was to develop a novel biodegradable intelligent packaging based on chitosan/fucoidan combined with different amounts (1, 3 and 5 wt% on chitosan basis) of coleus grass (Plectranthus scutellarioides) leaves anthocyanins (CGL) to monitor the spoilage of salmon (Salmo salar L.). The addition of fucoidan improved the barrier and mechanical properties of the chitosan films (CS) due to hydrogen bonds and intermolecular electrostatic interactions. Moreover, the addition of CGL not only improved the physical properties but also improved the biological activity of chitosan/fucoidan film (CF). The DPPH and ABTS radical scavenging activity of CF contained 5 wt% CGL was 1.83 and 1.75 times than CF, respectively. The inhibition zone size of CF films containing 5 wt% CGL (CF-5%CGL) was approximately 2.04 (Escherichia coli) and 2.16 (Staphylococcus aureus) times higher than that of CF. Moreover, CF-CGL displayed obvious color changes in different pH environments and is highly sensitive to ammonia gas. The CF-CGL has visible color changes during the monitoring of salmon spoilage and extended the shelf life of salmon. According to our findings, CF-CGL film might be employed as a possible intelligent packaging material for monitoring and preserving salmon in the future.
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Affiliation(s)
- Fenghui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Cancan Xie
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hongjie Tang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingjie Hou
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Rui Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yingzhu Liu
- School of Forestry and Landscape Architecture, Anhui Agricultural University, Hefei 230036, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Modern Agricultural Engineering Key Laboratory at Universities of Education Department of Xinjiang Uygur Autonomous Region, China.
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13
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Yong Y, Wang S, Li L, Li R, Ahmad HN, Munawar N, Zhu J. A curcumin-crosslinked bilayer film of soy protein isolate and chitosan with enhanced antibacterial property for beef preservation and freshness monitoring. Int J Biol Macromol 2023; 247:125778. [PMID: 37437680 DOI: 10.1016/j.ijbiomac.2023.125778] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 06/26/2023] [Accepted: 07/08/2023] [Indexed: 07/14/2023]
Abstract
In this study, antibacterial and antioxidant bilayer films were prepared by using curcumin (Cur) crosslinked soy rotein isolate (SPI) and chitosan (CS). Molecular docking simulations and multispectral analysis revealed that hydrogen bonding and hydrophobic interactions were the primary driving forces that promoted the self-assembly of the bilayer films. The tensile strength, the UV-blocking properties and the hydrophobicity was greatly improved of the bilayer antimicrobial films. Moreover, water vapor permeability, thermal shrinkage and opacity were all reduced significantly. In addition, the composite films with curcumin demonstrated effective antioxidant activity and a slow release characteristic. Morphology observation of the bacteria by AFM revealed that the antibacterial bilayer film had a significant damaging effect on the cell structures of S. aureus and E. coli due to the dual antibacterial effect of curcumin and chitosan. SPI + Cur-CS antimicrobial bilayer film effectively inhibited the growth of bacteria and extended the shelf life of beef. According to the findings, SPI + Cur-CS antimicrobial bilayer film can be used as an active package material for beef preservation and freshness monitoring.
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Affiliation(s)
- Yueyuan Yong
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510300, China
| | - Shancan Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510300, China.
| | - Rui Li
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Noshaba Munawar
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510300, China.
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14
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Xie C, Wang F, He Z, Tang H, Li H, Hou J, Liu Y, Jiang L. Development and characterization of active packaging based on chitosan/chitin nanofibers incorporated with scallion flower extract and its preservation in fresh-cut bananas. Int J Biol Macromol 2023; 242:125045. [PMID: 37230454 DOI: 10.1016/j.ijbiomac.2023.125045] [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: 03/31/2023] [Revised: 05/11/2023] [Accepted: 05/21/2023] [Indexed: 05/27/2023]
Abstract
The aim of this study was to develop a novel active packaging using chitosan (CS) and esterified chitin nanofibers (CF) combined with different contents (1, 2 and 4 wt% on CS basis) of scallion flower extract (SFE) to protect banana samples. The addition of CF significantly improved the barrier and mechanical properties of the CS films (p < 0.05) due to hydrogen bonds and electrostatic interactions. Moreover, the addition of SFE not only improved the physical properties of the CS film but also improved the CS film biological activity. The oxygen barrier property and antibacterial ability of CF-4%SFE were approximately 5.3 and 1.9 times higher than those of the CS film, respectively. In addition, CF-4%SFE had strong DPPH radical scavenging activity (74.8 ± 2.3 %) and ABTS radical scavenging activity (84.06 ± 2.08 %). Fresh-cut bananas stored in CF-4%SFE showed less weight loss, starch loss, color and appearance change than those stored in traditional polyethylene film, which indicated that CF-4%SFE was much better at storing fresh-cut bananas than conventional plastic packaging. For these reasons, CF-SFE films have great potential as a candidate to replace traditional plastic packaging and extend the shelf life of packaged foods.
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Affiliation(s)
- Cancan Xie
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fenghui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zichuan He
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hongjie Tang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingjie Hou
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yingzhu Liu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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15
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Raduly FM, Rădițoiu V, Rădițoiu A, Frone AN, Nicolae CA, Răut I, Constantin M, Grapin M. Multifunctional Finishing of Cotton Fabric with Curcumin Derivatives Coatings Obtained by Sol-Gel Method. Gels 2023; 9:gels9050369. [PMID: 37232961 DOI: 10.3390/gels9050369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/22/2023] [Accepted: 04/27/2023] [Indexed: 05/27/2023] Open
Abstract
Textile materials with fluorescent, repellent, or antimicrobial properties are increasingly used in common applications. Obtaining multi-functional coatings is of wide interest, especially for applications related to signaling or to the medical field. In order to increase the performance (color properties, fluorescence lifetime, self-cleaning or antimicrobial properties) of textile materials with special uses, a series of research was carried out regarding the modification of surfaces with nanosols. In this study, coatings with multiple properties were obtained by depositing nanosols on cotton fabrics generated through sol-gel reactions. These multifunctional coatings are hybrid materials in which the host matrix is generated using tetraethylorthosilicate (TEOS) and network modifying organosilanes:dimethoxydimethylsilane (DMDMS) or dimethoxydiphenylsilane (DMDPS) in a 1:1 mass ratio. Two curcumin derivatives were embedded in siloxane matrices, a yellow one (CY) that is identical to bis-demethoxycurcumin (one of the natural constituents in turmeric) and a red dye (CR) that has a N,N-dimethylamino group grafted in position 4 of the dicinnamoylmethane skeleton of curcumin. The nanocomposites obtained by embedding curcumin derivatives in siloxane matrices were deposited on cotton fabric and studied in relation to the dye and the type of host matrix. Fabrics coated with such systems provide a hydrophobic surface, have fluorescent and antimicrobial properties, change color depending on the pH, and therefore can be used in various fields where textiles provide signaling properties, self-cleaning, or antibacterial protection. The coated fabrics maintained their good multifunctional properties even after several washing cycles.
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Affiliation(s)
- Florentina Monica Raduly
- Laboratory of Functional Dyes and Related Materials, National Research and Development Institute for Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei, 6th District, 060021 Bucharest, Romania
| | - Valentin Rădițoiu
- Laboratory of Functional Dyes and Related Materials, National Research and Development Institute for Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei, 6th District, 060021 Bucharest, Romania
| | - Alina Rădițoiu
- Laboratory of Functional Dyes and Related Materials, National Research and Development Institute for Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei, 6th District, 060021 Bucharest, Romania
| | - Adriana Nicoleta Frone
- Laboratory of Functional Dyes and Related Materials, National Research and Development Institute for Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei, 6th District, 060021 Bucharest, Romania
| | - Cristian Andi Nicolae
- Laboratory of Functional Dyes and Related Materials, National Research and Development Institute for Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei, 6th District, 060021 Bucharest, Romania
| | - Iuliana Răut
- Laboratory of Functional Dyes and Related Materials, National Research and Development Institute for Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei, 6th District, 060021 Bucharest, Romania
| | - Mariana Constantin
- Laboratory of Functional Dyes and Related Materials, National Research and Development Institute for Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei, 6th District, 060021 Bucharest, Romania
- Faculty of Pharmacy, Titu Maiorescu University, Bd. Gh. Sincai, No. 16, 040441 Bucharest, Romania
| | - Maria Grapin
- Laboratory of Functional Dyes and Related Materials, National Research and Development Institute for Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei, 6th District, 060021 Bucharest, Romania
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16
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Dong Y, Rao Z, Liu Y, Zheng X, Tang K, Liu J. Soluble soybean polysaccharide/gelatin active edible films incorporated with curcumin for oil packaging. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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17
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Platon IV, Ghiorghita CA, Lazar MM, Raschip IE, Dinu MV. Chitosan Sponges with Instantaneous Shape Recovery and Multistrain Antibacterial Activity for Controlled Release of Plant-Derived Polyphenols. Int J Mol Sci 2023; 24:ijms24054452. [PMID: 36901883 PMCID: PMC10002852 DOI: 10.3390/ijms24054452] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/13/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023] Open
Abstract
Biomass-derived materials with multiple features are seldom reported so far. Herein, new chitosan (CS) sponges with complementary functions for point-of-use healthcare applications were prepared by glutaraldehyde (GA) cross-linking and tested for antibacterial activity, antioxidant properties, and controlled delivery of plant-derived polyphenols. Their structural, morphological, and mechanical properties were thoroughly assessed by Fourier-transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), and uniaxial compression measurements, respectively. The main features of sponges were modulated by varying the CS concentration, cross-linking ratio, and gelation conditions (either cryogelation or room-temperature gelation). They exhibited complete water-triggered shape recovery after compression, remarkable antibacterial properties against Gram-positive (Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes)) and Gram-negative (Escherichia coli (E. coli), Salmonella typhimurium (S. typhimurium)) strains, as well as good radical scavenging activity. The release profile of a plant-derived polyphenol, namely curcumin (CCM), was investigated at 37 °C in simulated gastrointestinal media. It was found that CCM release was dependent on the composition and the preparation strategy of sponges. By linearly fitting the CCM kinetic release data from the CS sponges with the Korsmeyer-Peppas kinetic models, a pseudo-Fickian diffusion release mechanism was predicted.
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18
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Development, characterization and application of intelligent/active packaging of chitosan/chitin nanofibers films containing eggplant anthocyanins. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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19
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Zhao R, Guo H, Yan T, Li J, Xu W, Deng Y, Zhou J, Ye X, Liu D, Wang W. Fabrication of multifunctional materials based on chitosan/gelatin incorporating curcumin-clove oil emulsion for meat freshness monitoring and shelf-life extension. Int J Biol Macromol 2022; 223:837-850. [PMID: 36343838 DOI: 10.1016/j.ijbiomac.2022.10.271] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 10/29/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022]
Abstract
A new multifunctional film with active and intelligent effects was developed by incorporating curcumin-clove oil emulsion into natural materials. The basic properties, functional characteristics, and pH/NH3-sensitivity of films were investigated, and then these films were applied to extend shelf-life and monitor freshness of meat. Curcumin solution and emulsion illustrated significant color variations at different pH values. The incorporation of emulsion improved the UV-vis barrier and water resistance properties of films, which blocked most of UV-light and its water contact angle reached 100.03°. Meanwhile, the films had stronger mechanical strength and higher thermal stability, with elongation at break reaching 79.18 % and the maximum degradation temperature rising to 316 °C. Moreover, emulsion made films have a slow-release effect on clove oil, which not only enhanced the antioxidant property but also significantly improved their antibacterial activity. Additionally, the multifunctional films presented a significant color response to acidic/alkaline environments over a short time interval and could be easily identified by naked eyes. Finally, the films effectively extended the shelf-life of fresh meat by 3 days at 4 °C and visually monitored freshness through color changes in real-time. This knowledge provides insights and ideas for the development of novel food packaging with both active and intelligent functions.
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Affiliation(s)
- Runan Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Haocheng Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tianyi Yan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jiaheng Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Weidong Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yong Deng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jianwei Zhou
- Zhejiang University Ningbo Institute of Technology, Ningbo 315100, China; Hainan Institute of Zhejiang University, Sanya 572025, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China.
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20
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Akrami S, Saki M, Marashi Hossaeini SM, Sabahi S, Noori SMA. Application of soy protein-based films and coatings on the shelf life of food products: a mini-review of recent publications with emphasis on nanotechnology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01708-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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21
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Wang Z, Xu J, Ji F, Liu H, Wang C, Luo S, Zheng Z. Glycated Soy β-Conglycinin Nanoparticle for Efficient Nanocarrier of Curcumin: Formation Mechanism, Thermal Stability, and Storage Stability. Foods 2022; 11:foods11223703. [PMID: 36429295 PMCID: PMC9688953 DOI: 10.3390/foods11223703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/11/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
In this study, soy β-conglycinin (7S) was glycated with dextran of different molecular masses (40, 70, 150, 500 kDa) by the dry-heating method to synthesize soy β-conglycinin-dextran (7S-DEX) conjugates. The curcumin (Cur) loaded nanocomplexes were prepared based on 7S-DEX conjugates by a pH-driven self-assemble strategy to enhance the solubility and thermal stability of curcumin. Results showed that the 7S-150 conjugates (glycated from 7S with dextran (150 kDa)) could remain stable in the pH 3.0-pH 8.0 range and during the heat treatment. The results of fluorescence quenching and FT-IR indicated that glycated 7S were combined with curcumin mainly by hydrogen bonding and hydrophobic interaction, and 7S-150 conjugates had higher binding affinity than natural 7S for curcumin. The loading capacity (μg/mg) and encapsulation efficiency (EE%) of 7S-150-Cur were 16.06 μg/mg and 87.51%, respectively, significantly higher than that of 7S-Cur (12.41 μg/mg, 51.15%). The XRD spectrum showed that curcumin was exhibited in an amorphous state within the 7S-150-Cur nanocomplexes. After heating at 65 °C for 30 min, the curcumin retention of the 7S-150-Cur nanocomplexes was about 1.4 times higher than that of free curcumin. The particle size of 7S-150-Cur nanocomplexes was stable (in the range of 10-100 nm) during the long storage time (21 days).
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Affiliation(s)
- Zijun Wang
- Key Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jingjing Xu
- Key Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Fuyun Ji
- Key Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Huihui Liu
- Key Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Chuyan Wang
- School of Biology, Food and Environment, Hefei University, Hefei 230601, China
| | - Shuizhong Luo
- Key Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Zhi Zheng
- Key Laboratory for Agricultural Products, Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
- Correspondence: ; Fax: +86-0551-63831850
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22
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Yang S, Lian Z, Wang M, Liao P, Wu H, Cao J, Tong X, Tian T, Wang H, Jiang L. Molecular structural modification of β-conglycinin using pH-shifting with ultrasound to improve emulsifying properties and stability. ULTRASONICS SONOCHEMISTRY 2022; 90:106186. [PMID: 36201932 PMCID: PMC9535325 DOI: 10.1016/j.ultsonch.2022.106186] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 09/21/2022] [Accepted: 09/28/2022] [Indexed: 05/07/2023]
Abstract
This present work underlines the effect of pH-shifting at pH 2 and pH 12 individually or combined with ultrasound treatment to modify the molecular structure of β-conglycinin (7S) on its emulsifying properties and stability. Fourier transform infrared (FTIR) spectroscopy and intrinsic fluorescence spectroscopy showed that pH-shifting improves the molecular structure of 7S, while ultrasound further promotes structural changes. In particular, the pH-shifting at pH 12 combined with ultrasound treatment (U-7S-12) resulted in more significant changes than the pH-shifting at pH 2 combined with ultrasound (U-7S-2). U-7S-12 showed a significant reduction in protein particle size from 152 to 34.77 nm and a relatively smooth protein surface compared to 7S. The protein had the highest surface hydrophobicity and flexibility at 81,560.0 and 0.45, respectively, and the free sulfhydryl content from 1.57 to 2.02 μmol/g. In addition, we characterized the emulsions prepared after 7S treatment. The single or combined treatment increased the interfacial protein adsorption of the samples, which showed lower viscosity and shear stress compared to 7S. The U-7S-12 emulsion exhibited the highest emulsifying properties and was more stable than other emulsions under creaming, heating, and freeze-thaw conditions. In summary, the concerted action of pH-shifting and ultrasound can modify the structure, and combined alkaline pH-shifting and ultrasound treatment can further improve the emulsifying properties and stability of 7S.
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Affiliation(s)
- Sai Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ziteng Lian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Mengmeng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Peilong Liao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Haibo Wu
- College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China
| | - Jia Cao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Tian Tian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Composite films based on a novel protein and chitosan: characterization and properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01610-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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