1
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Mariano E, Lee DY, Yun SH, Lee J, Choi YW, Park J, Han D, Kim JS, Choi I, Hur SJ. Crusting-fabricated three-dimensional soy-based scaffolds for cultured meat production: A preliminary study. Food Chem 2024; 452:139511. [PMID: 38710136 DOI: 10.1016/j.foodchem.2024.139511] [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: 12/28/2023] [Revised: 04/11/2024] [Accepted: 04/27/2024] [Indexed: 05/08/2024]
Abstract
Crusting has been developed as a non-chemical and non-machine intensive scaffold fabrication method. This method is based on the self-assembling ability of soy biomolecules, allowing the fabrication of a three-dimensional network for cell growth. Preliminary characterization revealed differences in pore size, water absorption, and degradation between pure soy-based scaffold (Y2R) and with added glycerol (Y2G). The Fourier-transform infrared spectrum absorbance peaks of functional groups related to proteins, carbohydrates, and lipids hinted the integration of soy biomolecules potentially via the Maillard reaction, as supported by the visible browning of the scaffold surface. Microscopic images revealed aligned myotubes in both scaffolds, with Y2G myotubes having greater proximity after 72 h of proliferation. Both spontaneous and electro-stimulated contractions were recorded as early as 72 h in proliferation medium. Crusting-fabricated soy-based scaffolds can further be explored for its application in cultured meat production.
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Affiliation(s)
- Ermie Mariano
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Seung Hyeon Yun
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Juhyun Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Yeong Woo Choi
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Jinmo Park
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Dahee Han
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Jin Soo Kim
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Inho Choi
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea.
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Chen K, Tian R, Jiang J, Xiao M, Wu K, Kuang Y, Deng P, Zhao X, Jiang F. Moisture loss inhibition with biopolymer films for preservation of fruits and vegetables: A review. Int J Biol Macromol 2024; 263:130337. [PMID: 38395285 DOI: 10.1016/j.ijbiomac.2024.130337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 02/17/2024] [Accepted: 02/19/2024] [Indexed: 02/25/2024]
Abstract
In cold storage, fruits and vegetables still keep a low respiratory rate. Although cold storage is beneficial to maintain the quality of some fruits and vegetables, several factors (temperature and humidity fluctuations, heat inflow, air velocity, light, etc.) will accelerate moisture loss. Biopolymer films have attracted great attention for fruits and vegetables preservation because of their biodegradable and barrier properties. However, there is still a certain amount of water transfer occurring between storage environment/biopolymer films/fruits and vegetables (EFF). The effect of biopolymer films to inhibit moisture loss of fruits and vegetables and the water transfer mechanism in EFF system need to be studied systematically. Therefore, the moisture loss of fruits and vegetables, crucial properties, major components, fabrication methods, and formation mechanisms of biopolymer films were reviewed. Further, this study highlights the EFF system, responses of fruits and vegetables, and water transfer in EFF. This work aims to clarify the characteristics of EFF members, their influence on each other, and water transfer, which is conducive to improving the preservation efficiency of fruits and vegetables purposefully in future studies. In addition, the prospects of studies in EFF systems are shown.
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Affiliation(s)
- Kai Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, PR China; National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Runmiao Tian
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Jun Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Man Xiao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Kao Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Ying Kuang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Pengpeng Deng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Xiaojun Zhao
- Angel Biotechnology Co., Ltd., Yichang 443000, China
| | - Fatang Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK.
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3
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Matloob A, Ayub H, Mohsin M, Ambreen S, Khan FA, Oranab S, Rahim MA, Khalid W, Nayik GA, Ramniwas S, Ercisli S. A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns. ACS OMEGA 2023; 8:28932-28944. [PMID: 37599927 PMCID: PMC10433350 DOI: 10.1021/acsomega.3c03459] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Accepted: 07/21/2023] [Indexed: 08/22/2023]
Abstract
Food is a crucial source for the endurance of individuals, and quality concerns of consumers are being raised with the progression of time. Edible coatings and films (ECFs) are increasingly important in biobased packaging because they have a prime role in enhancing the organoleptic characteristics of the food products and minimizing the spread of microorganisms. These sustainable ingredients are crucial for a safer and healthier environment. These are created from proteins, polysaccharides, lipids, plasticizers, emulsifiers, and active substances. These are eco-friendly since made from innocuous material. Nanocomposite films are also beginning to be developed and support networks of biological polymers. Antioxidant, flavoring, and coloring compounds can be employed to improve the quality, wellbeing, and stability of packaged foods. Gelatin-enhanced fruit and vegetable-based ECFs compositions have the potential to produce biodegradable films. Root plants like cassava, potato, and sweet potato have been employed to create edible films and coatings. Achira flour, amylum, yam, ulluco, and water chestnut have all been considered as novel film-forming ingredients. The physical properties of biopolymers are influenced by the characteristics, biochemical confirmation, compatibility, relative humidity, temperature, water resistance, and application procedures of the components. ECFs must adhere to all regulations governing food safety and be generally recognized as safe (GRAS). This review covers the new advancements in ECFs regarding the commitment of novel components to the improvement of their properties. It is expected that ECFs can be further investigated to provide innovative components and strategies that are helpful for global financial issues and the environment.
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Affiliation(s)
- Anam Matloob
- National
Institute of Food Science & Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Hudda Ayub
- National
Institute of Food Science & Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Muhammad Mohsin
- National
Institute of Food Science & Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Saadia Ambreen
- University
Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Faima Atta Khan
- Department
of Food Science, Faculty of Life Science, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Sadaf Oranab
- Department
of Biochemistry, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Muhammad Abdul Rahim
- Department
of Food Science, Faculty of Life Science, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Waseem Khalid
- University
Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Gulzar Ahmad Nayik
- Department
of Food Science & Technology, Government
Degree College Shopian Gagran 192303, Jammu and Kashmir, India
| | - Seema Ramniwas
- University
Centre for Research and Development, Chandigarh
University, Gharuan, Mohali 140413, Punjab India
| | - Sezai Ercisli
- Department
of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
- HGF
Agro, Ata Teknokent, TR-25240 Erzurum, Turkey
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Diem LN, Torgbo S, Banerjee I, Pal K, Sukatta U, Rugthaworn P, Sukyai P. Sugarcane Bagasse-Derived Cellulose Nanocrystal/Polyvinyl Alcohol/Gum Tragacanth Composite Film Incorporated with Betel Leaf Extract as a Versatile Biomaterial for Wound Dressing. Int J Biomater 2023; 2023:9630168. [PMID: 37485045 PMCID: PMC10359141 DOI: 10.1155/2023/9630168] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 06/21/2023] [Accepted: 07/01/2023] [Indexed: 07/25/2023] Open
Abstract
In this study, nanocomposite film was fabricated using cellulose nanocrystals (CNCs) as nanofiller in a polymer matrix of polyvinyl alcohol (PVA) and gum tragacanth (GT) via solution casting. CNCs were extracted from sugarcane bagasse using a steam explosion technique followed by acid hydrolysis. Initial analysis of CNCs by transmission electron microscopy (TEM) showed nanosized particles of 104 nm in length and 7 nm in width. Physical and chemical characteristics of neat PVA, PVA/GT, and PVA/GT/CNC films with varying concentrations of CNCs (from 2% to 10%) were analyzed by the scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectrometry, mechanical test, and swelling test. The SEM analysis showed cluster formation of CNCs in the polymer matrix at high concentration. The developed films were transparent. FTIR spectrometry analysis confirmed the chemical functional groups of the various components in the film. The presence of GT and CNCs in the polymer matrix improved the characteristics of films as evident in the prolonged stability for 7 days and increased mechanical properties. The highest elastic modulus of 1526.11 ± 31.86 MPa and tensile strength of 80.39 MPa were recorded in PVA/GT/CNC2 film. The swelling ability, however, decreased from 260% to 230%. Cytotoxicity analysis of the PVA/GT/CNC film showed that it is nontoxic to mouse fibroblast cells L929 with 95% cell viability. Films loaded with betel leaf extract exhibited excellent antibacterial activities against Staphylococcus aureus DMST 8840 and Pseudomonas aeruginosa TISTR 781 with 28.20 ± 0.84 mm and 23.60 ± 0.55 mm inhibition zones, respectively. These results demonstrate that PVA/GT/CNC loaded with the betel leaf extract could act as promising and versatile wound dressings to protect the wound surface from infection and dehydration.
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Affiliation(s)
- Luong Ngoc Diem
- Cellulose for Future Materials and Technologies Special Research Unit, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
| | - Selorm Torgbo
- Cellulose for Future Materials and Technologies Special Research Unit, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
| | - Indranil Banerjee
- Department of Bioscience and Bioengineering, Indian Institute of Technology Jodhpur, NH-65 Karwar, Jodhpur 342037, India
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Udomlak Sukatta
- Kasetsart Agriculture and Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok 10900, Thailand
| | - Prapassorn Rugthaworn
- Kasetsart Agriculture and Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok 10900, Thailand
| | - Prakit Sukyai
- Cellulose for Future Materials and Technologies Special Research Unit, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food (CASAF), Kasetsart University Institute for Advanced Studies, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
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Santos C, Ramos A, Luís Â, Amaral ME. Production and Characterization of k-Carrageenan Films Incorporating Cymbopogon winterianus Essential Oil as New Food Packaging Materials. Foods 2023; 12:foods12112169. [PMID: 37297414 DOI: 10.3390/foods12112169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 05/22/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
The global production of synthetic plastics from petroleum-based raw ingredients exceeds 150 million metric tons. The environment is threatened by tons of plastic waste, thus endangering wildlife and the public's health. These consequences increased the interest in biodegradable polymers as potential substitutes for traditional packaging materials. This study aimed to produce and characterize k-carrageenan films incorporating Cymbopogon winterianus essential oil, in which citronellal was determined to be the major compound (41.12%). This essential oil presented remarkable antioxidant activity, as measured through DPPH (IC50 = 0.06 ± 0.01%, v/v; AAI = 85.60 ± 13.42) and β-carotene bleaching (IC50 = 3.16 ± 0.48%, v/v) methods. The essential oil also showed antibacterial properties against Listeria monocytogenes LMG 16779 (diameter of inhibition zone = 31.67 ± 5.16 mm and MIC = 8 µL/mL), which were also observed when incorporated in the k-carrageenan films. Moreover, scanning electron microscopy showed the reduction of the biofilms of this bacterium, and even its inactivation, due to visible destruction and loss of integrity when the biofilms were created directly on the developed k-carrageenan films. This study also revealed the quorum sensing inhibition potential of Cymbopogon winterianus essential oil (diameter of violacein production inhibition = 10.93 ± 0.81 mm), where it could impede intercellular communication and, hence, lower violacein synthesis. The produced k-carrageenan films were transparent (>90%) and slightly hydrophobic (water contact angle > 90°). This work demonstrated the viability of using Cymbopogon winterianus essential oil to produce k-carrageenan bioactive films as new food packaging materials. Future work should focus on the scale-up production of these films.
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Affiliation(s)
- Catarina Santos
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- FibEnTech-UBI, Fiber Materials and Environmental Technologies Research Unit, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Ana Ramos
- FibEnTech-UBI, Fiber Materials and Environmental Technologies Research Unit, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
- Chemistry Department, Faculty of Sciences, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Ângelo Luís
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- Chemistry Department, Faculty of Sciences, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Maria E Amaral
- FibEnTech-UBI, Fiber Materials and Environmental Technologies Research Unit, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
- Chemistry Department, Faculty of Sciences, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
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6
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Pedro S, Pereira L, Domingues F, Ramos A, Luís Â. Optimization of Whey Protein-Based Films Incorporating Foeniculum vulgare Mill. Essential Oil. J Funct Biomater 2023; 14:jfb14030121. [PMID: 36976045 PMCID: PMC10058524 DOI: 10.3390/jfb14030121] [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: 01/30/2023] [Revised: 02/17/2023] [Accepted: 02/20/2023] [Indexed: 03/29/2023] Open
Abstract
Petroleum-based plastics used in food packaging are not biodegradable. They accumulate in the environment in large amounts, causing a decrease in soil fertility, jeopardizing marine habitats, and causing serious problems to human health. Whey protein has been studied for applications in food packaging, either because of its abundant availability or because it confers transparency, flexibility, and good barrier properties to packaging materials. Taking advantage of whey protein to produce new food packaging materials is a clear example of the so-called circular economy. The present work focuses on optimizing the formulation of whey protein concentrate-based films to enhance their general mechanical properties applying the Box-Behnken experimental design. Foeniculum vulgare Mill. (fennel) essential oil (EO) was incorporated into the optimized films, which were then further characterized. The incorporation of fennel EO in the films leads to a significant increase (p < 0.05) in peak elongation (from 14.03 to 31.61%) and tensile index (from 0.40 to 0.50 N.m/g). The optimized whey protein films were yellowish and very transparent (>90%). The results of the bioactive activities of the optimized films showed their ability to be applied as active materials for food packaging to improve the shelf-life of food products and also to prevent foodborne diseases associated with the growth of pathogenic microorganisms.
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Affiliation(s)
- Salomé Pedro
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
| | - Luísa Pereira
- CMA-UBI, Centre of Mathematics and Applications, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Fernanda Domingues
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- Chemistry Department, Sciences Faculty, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Ana Ramos
- Chemistry Department, Sciences Faculty, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
- FibEnTech-UBI, Fiber Materials and Environmental Technologies Research Unit, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Ângelo Luís
- CICS-UBI, Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
- Chemistry Department, Sciences Faculty, University of Beira Interior, Rua Marquês d'Ávila e Bolama, 6201-001 Covilhã, Portugal
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Bahraminejad S, Mousavi M, Askari G, Gharaghani M. Effect of octenylsuccination of alginate on structure, mechanical and barrier properties of alginate-zein composite film. Int J Biol Macromol 2023; 226:463-472. [PMID: 36481339 DOI: 10.1016/j.ijbiomac.2022.12.019] [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: 09/11/2022] [Revised: 11/06/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022]
Abstract
This study examines the effect of the chemical modification of alginate (ALG) by octenyl succinic anhydride (OSA) on the physical, mechanical, and barrier properties of the alginate-zein blend film. To reach this goal, the effect of the degree of substitution (DS) of the modified-ALG (OS-ALG) was assessed on the physical, mechanical, and barrier properties of the fabricated composite films. As confirmed by FTIR and XRD, the hydrophobic nature of OS-ALG facilitated the miscibility of OS-ALG-zein than ALG-zein. Moreover, scanning electron microscope (SEM) images confirmed the FTIR and XRD results. Furthermore, the substitution of ALG with OS-ALG in the blend films can significantly improve the water resistance and mechanical strength of the samples. The OSA-modification of ALG increased the water contact angle while decreasing the solubility, moisture content, extensibility, and water vapor permeability. Finally, the OS-ALG (DS = 0.034) and zein would be considered as a new source for the fabrication of biodegradable composite films with excellent structural and barrier properties.
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Affiliation(s)
- Sajjad Bahraminejad
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Engineering and Technology, University of Tehran, Karaj, 31587-77871, Iran
| | - Mohammad Mousavi
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Engineering and Technology, University of Tehran, Karaj, 31587-77871, Iran
| | - Gholamreza Askari
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Engineering and Technology, University of Tehran, Karaj, 31587-77871, Iran.
| | - Mohammad Gharaghani
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Engineering and Technology, University of Tehran, Karaj, 31587-77871, Iran
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8
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Development of psyllium seed husk-based colorimetric indicator by different homogenization methods. CHEMICAL PAPERS 2023. [DOI: 10.1007/s11696-023-02677-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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9
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Natural Gum-Based Functional Bioactive Films and Coatings: A Review. Int J Mol Sci 2022; 24:ijms24010485. [PMID: 36613928 PMCID: PMC9820387 DOI: 10.3390/ijms24010485] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Edible films and coatings are a current and future food packaging trend. In the food and envi-ronmental sectors, there is a growing need to understand the role of edible packaging and sus-tainability. Gums are polysaccharides of natural origin that are frequently utilized as thickeners, clarifying agents, gelling agents, emulsifiers, and stabilizers in the food sector. Gums come in a variety of forms, including seed gums, mucilage gums, exudate gums, and so on. As a biodegradable and sustainable alternative to petrochemical-based film and coatings, gums could be a promising option. Natural plant gum-based edible packaging helps to ensure extension of shelf-life of fresh and processed foods while also reducing microbiological alteration and/or oxidation processes. In this review, the possible applications of gum-based polymers and their functional properties in development of edible films and coatings, were comprehensively dis-cussed. In the future, technology for developing natural gum-based edible films and coatings might be applied commercially to improve shelf life and preserve the quality of foods.
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10
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Gagliarini N, Figoli CB, Piermaria J, Bosch A, Abraham AG. Unraveling molecular interactions in whey protein-kefiran composite films to understand their physicochemical and mechanical properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Tudu M, Samanta A. Natural polysaccharides: Chemical properties and application in pharmaceutical formulations. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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12
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Hadi A, Nawab A, Alam F, Zehra K. Alginate/aloe vera films reinforced with tragacanth gum. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100105. [PMID: 35769402 PMCID: PMC9235049 DOI: 10.1016/j.fochms.2022.100105] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 03/18/2022] [Accepted: 03/19/2022] [Indexed: 01/27/2023]
Abstract
The objective of present study was to investigate the effect of incorporation of varying concentrations (2% to 14%) of Tragacanth gum (TG) to alginate/aloe vera composite films to enhance their functional properties. The resulting films were investigated for their mechanical, barrier, optical properties and biodegradability. The WVP, swelling capacity and thickness of films increased significantly by the addition of TG while film solubility was dropped at higher concentration of TG. It was observed that TG acted as an efficient reinforcing agent for enhancing the strength and flexibility of the films. The tensile strength (TS) of films increased more than threefold as compared to control, reaching a maximum value 67.64 N/mm2at 12% concentration of TG. Colour properties were affected by the addition of TG as the higher the concentration, the darker the films.
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Affiliation(s)
- Alina Hadi
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
| | - Anjum Nawab
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
| | - Feroz Alam
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
| | - Kishwar Zehra
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
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13
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Janowicz M, Rybak K, Ciurzyńska A, Galus S. Effect of interactions of locust bean gum and rosehip juice on the physical properties of gum tragacanth composite films. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Monika Janowicz
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
| | - Katarzyna Rybak
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
| | - Agnieszka Ciurzyńska
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
| | - Sabina Galus
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
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14
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Kumar L, Deshmukh RK, Gaikwad KK. Antimicrobial packaging film from cactus (Cylindropuntia fulgida) mucilage and gelatine. Int J Biol Macromol 2022; 215:596-605. [PMID: 35777505 DOI: 10.1016/j.ijbiomac.2022.06.162] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 05/14/2022] [Accepted: 06/25/2022] [Indexed: 11/05/2022]
Abstract
Gelatine is an excellent substitute for biodegradable packaging materials; nevertheless, it is necessary to mix it with other polymers due to its poor mechanical and high hydrophilicity. In the present study, we used Cylindropuntia fulgida mucilage (CF) as main constituent and gelatine (GTN). The Euphorbia caducifolia extract (ECE) was incorporated in concentrations of 0, 1, 5, 10, 20 %, and its influence on the film's morphological, thermal, mechanical, and water vapor barrier properties was assessed. The surface of fabricated CF/GTN/ECE biocomposite films was more homogeneous and smoother with the high concentration of in ECE. The elongation at break improved from 2 to 60.59 %, and WVP enhanced from 3.34 to 2.59 10-4 g mm/mm2 day kPa and highest antimicrobial activity of 3.62 ± 0.71 Log CFU g-1 when CF/GTN was incorporated with 20 % ECE. Incorporating CF and ECE 10 to 20 % makes these films a good substitute for the packaging of food products.
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Affiliation(s)
- Lokesh Kumar
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| | - Ram Kumar Deshmukh
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| | - Kirtiraj K Gaikwad
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India.
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15
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The non-covalent interactions between whey protein and various food functional ingredients. Food Chem 2022; 394:133455. [PMID: 35732088 DOI: 10.1016/j.foodchem.2022.133455] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/20/2022]
Abstract
In daily diet, Whey protein (WP) is often coexisted with various Food functional ingredients (FFI) such as proteins, polyphenols, polysaccharides and vitamins, which inevitably affect or interact with each other. Generally speaking, they may be interact by two different mechanisms: non-covalent and covalent interactions, of which the former is more common. We reviewed the non-covalent interactions between WP and various FFI, explained the effect of each WP-FFI interaction, and provided possible applications of WP-FFI complex in the food industry. The biological activity, physical and chemical stability of FFI, and the structure and functionalities of WP were enhanced through the non-covalent interactions. The development of non-covalent interactions between WP and FFI provides opportunities for the design of new ingredients and biopolymer complex, which can be applied in different fields. Future research will further focus on the influence of external or environmental factors in the food system and processing methods on interactions.
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16
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Khodaman E, Barzegar H, Jokar A, Jooyandeh H. Production and evaluation of Physicochemical, Mechanical and Antimicrobial Properties of Chia (Salvia hispanica L.) mucilage-gelatin based Edible Films Incorporated with Chitosan Nanoparticles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01470-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Mallakpour S, Tabesh F, Hussain CM. Potential of tragacanth gum in the industries: a short journey from past to the future. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04284-1] [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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18
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He Z, Zhao J, Liu C, Li W, Wang Y. Ameliorating effect of γ-aminobutyric acid on the physical performance of whey protein films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107207] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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19
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A Novel Superabsorbent Polymer from Crosslinked Carboxymethyl Tragacanth Gum with Glutaraldehyde: Synthesis, Characterization, and Swelling Properties. Int J Biomater 2021; 2021:5008833. [PMID: 34845410 PMCID: PMC8627358 DOI: 10.1155/2021/5008833] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/25/2021] [Accepted: 11/01/2021] [Indexed: 11/17/2022] Open
Abstract
Nowadays, current global environmental problems include measures to eliminate or reduce the negative impact of chemicals from petroleum sources and, therefore, the use of materials from natural resources is increasingly recommended. In this context, natural-based superabsorbent polymers derived from polypeptides and polysaccharides have undergone chemical and biochemical modifications to improve their ability to absorb and retain large amounts of liquids. In the present paper, a new process has been used to overcome the side effects of radical polymerization in the manufacture of conventional polyacrylate superabsorbents (SAPs). Tragacanth gum (TG) was selected to prepare a new superabsorbent material (CMTG-GA) based on carboxymethyl tragacanth (CMTG) crosslinked with glutaraldehyde (GA). The characterization of the polymer was carried out by FTIR, TGA, XRD, and SEM. The effect of the amount of crosslinking agent and the pH on the water absorption capacity was also examined. Subsequently, swelling studies were performed using free swelling capacity (FSC) and centrifuge retention capacity (CRC) techniques in distilled water, tap water, and saline solution. The results showed that the CRC of the new material is not less than 42.1 g/g, which was observed for a ratio of 20% by weight of GA to CMTG. Likewise, the maximum absorption results were 43.9 and 32.14 g/g, respectively, for FSC and CRC at pH 8.0. In addition, a comparison of the swelling capacities of the synthesized product with a commercial SAP extracted from a baby diaper, well known in the Moroccan market, showed that the performances were very similar.
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Omar-Aziz M, Gharaghani M, Hosseini SS, Khodaiyan F, Mousavi M, Askari G, Kennedy JF. Effect of octenylsuccination of pullulan on mechanical and barrier properties of pullulan-chickpea protein isolate composite film. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107047] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Moghadam MA, Mohammadi R, Sadeghi E, Mohammadifar MA, Nejatian M, Fallah M, Rouhi M. Preparation and characterization of poly(vinyl alcohol)/gum tragacanth/cellulose nanocomposite film. J Appl Polym Sci 2021. [DOI: 10.1002/app.50672] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Majid Alizadeh Moghadam
- Student Research Committee, Department of Food Science and Technology School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences Kermanshah Iran
| | - Reza Mohammadi
- Department of Food Science and Technology School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences Kermanshah Iran
| | - Ehsan Sadeghi
- Department of Food Science and Technology School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences Kermanshah Iran
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering National Food Institute, Technical University of Denmark Kongens Lyngby Denmark
| | - Mohammad Nejatian
- Department of Food Science and Technology School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences Kermanshah Iran
| | - Maryam Fallah
- Student Research Committee, Department of Food Science and Technology School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences Kermanshah Iran
| | - Milad Rouhi
- Department of Food Science and Technology School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences Kermanshah Iran
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22
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Wang Y, Xiong YL. Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids. Foods 2021; 10:foods10071599. [PMID: 34359467 PMCID: PMC8305816 DOI: 10.3390/foods10071599] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/29/2021] [Accepted: 07/05/2021] [Indexed: 02/07/2023] Open
Abstract
Protein-based biodegradable packaging films are of environmental significance. The effect of oxidized ferulic acid (OFA)/tannic acid (OTA) on the crosslinking and film-forming properties of whey protein isolate (WPI) was investigated. Both of the oxidized acids induced protein oxidation and promoted WPI crosslinking through the actions of quinone carbonyl and protein sulfhydryl, and amino groups. OTA enhanced the tensile strength (from 4.5 MPa to max 6.7 MPa) and stiffness (from 215 MPa to max 376 MPa) of the WPI film, whereas OFA significantly increased the elongation at break. The water absorption capability and heat resistance of the films were greatly improved by the addition of OTA. Due to the original color of OTA, the incorporation of OTA significantly reduced light transmittance of the WPI film (λ 200–600 nm) as well as the transparency, whereas no significant changes were induced by the OFA treatment. Higher concentrations of OTA reduced the in vitro digestibility of the WPI film, while the addition of OFA had no significant effect. Overall, these two oxidized polyphenols promoted the crosslinking of WPI and modified the film properties, with OTA showing an overall stronger efficacy than OFA due to more functional groups available.
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Affiliation(s)
- Yaosong Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China;
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Youling L. Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
- Correspondence: ; Tel.: +1-859-257-5318
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Martín-Illana A, Cazorla-Luna R, Notario-Pérez F, Bedoya LM, Rubio J, Tamayo A, Ruiz-Caro R, Veiga MD. Smart vaginal bilayer films of Tenofovir based on Eudragit® L100/natural polymer for the prevention of the sexual transmission of HIV. Int J Pharm 2021; 602:120665. [PMID: 33933643 DOI: 10.1016/j.ijpharm.2021.120665] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/14/2021] [Accepted: 04/26/2021] [Indexed: 12/12/2022]
Abstract
In the absence of an effective vaccine, vaginal microbicides are essential for preventing the sexual transmission of HIV to women. Antiretroviral vaginal films have emerged as promising choices, especially those offering mucoadhesivity and controlled drug release. Tenofovir-loaded bilayer films based on Eudragit® L100 (EL100) and a biopolymer - gum arabic, karaya gum, pectin or tragacanth gum - were developed in a single-stage process. Cytotoxicity studies in three human cell lines indicated no toxicity of the excipients at the concentrations tested. Raman spectroscopy and SEM confirmed the formation of the two layers and their anchoring. Texture analysis showed no major differences between the batches. The swelling of the film is conditioned by its biopolymer nature and by the amount of EL100, which acts as structuring agent thus enhancing swelling. Tragacanth gum-based batches showed high mucoadhesion regardless the amount of EL100. The controlled release of Tenofovir in simulated vaginal fluid was faster in the presence of simulated seminal fluid due to the dissolution of EL100. Films containing 400 mg of EL100 and tragacanth gum are promising candidates for future studies, as they could sexually safeguard women from HIV for at least one week and ensure greater protection during intercourse.
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Affiliation(s)
- Araceli Martín-Illana
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain.
| | - Raúl Cazorla-Luna
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain.
| | - Fernando Notario-Pérez
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain.
| | - Luis Miguel Bedoya
- Department of Pharmacology, Pharmacognosy and Botany, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain.
| | - Juan Rubio
- Institute of Ceramics and Glass, Spanish National Research Council, C/ Kelsen 5, 28049 Madrid, Spain.
| | - Aitana Tamayo
- Institute of Ceramics and Glass, Spanish National Research Council, C/ Kelsen 5, 28049 Madrid, Spain.
| | - Roberto Ruiz-Caro
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain.
| | - María Dolores Veiga
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain.
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24
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Composites Based on Hydroxyapatite and Whey Protein Isolate for Applications in Bone Regeneration. MATERIALS 2021; 14:ma14092317. [PMID: 33947013 PMCID: PMC8125377 DOI: 10.3390/ma14092317] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/23/2021] [Accepted: 04/28/2021] [Indexed: 12/26/2022]
Abstract
Hydroxyapatite (HAp) is a bioactive ceramic with great potential for the regeneration of the skeletal system. However, its mechanical properties, especially its brittleness, limit its application. Therefore, in order to increase its ability to transmit stresses, it can be combined with a polymer phase, which increases its strength without eliminating the important aspect of bioactivity. The presented work focuses on obtaining organic-inorganic hydrogel materials based on whey protein isolate (WPI) reinforced with nano-HAp powder. The proportion of the ceramic phase was in the range of 0-15%. Firstly, a physicochemical analysis of the materials was performed using XRD, FT-IR and SEM. The hydrogel composites were subjected to swelling capacity measurements, potentiometric and conductivity analysis, and in vitro tests in four liquids: distilled water, Ringer's fluid, artificial saliva, and simulated body fluid (SBF). The incubation results demonstrated the successful formation of new layers of apatite as a result of the interaction with the fluids. Additionally, the influence of the materials on the metabolic activity according to ISO 10993-5:2009 was evaluated by identifying direct contact cytotoxicity towards L-929 mouse fibroblasts, which served as a reference. Moreover, the stimulation of monocytes by hydrogels via the induction of nuclear factor (NF)-κB was investigated. The WPI/HAp composite hydrogels presented in this study therefore show great potential for use as novel bone substitutes.
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25
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Preparation and characterization of gelatin films by transglutaminase cross-linking combined with ethanol precipitation or Hofmeister effect. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106421] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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26
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Preparation and anti‐evaporation properties of organic–inorganic superabsorbent based on Tragacanth gum and clay. J Appl Polym Sci 2021. [DOI: 10.1002/app.50777] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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27
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Sert D, Üçok G, Kara Ü, Mercan EMİN. Development of gelatine‐based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12763] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Durmuş Sert
- Department of Food Engineering Faculty of Engineering and Architecture Necmettin Erbakan University Konya42090Turkey
| | - Gamze Üçok
- Department of Food Engineering Faculty of Engineering and Architecture Necmettin Erbakan University Konya42090Turkey
| | - Ümmügülsüm Kara
- Department of Food Engineering Faculty of Engineering and Architecture Necmettin Erbakan University Konya42090Turkey
| | - EMİN Mercan
- Department of Food Engineering Faculty of Engineering Bayburt University Bayburt69000Turkey
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28
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Bolat B, Ugur AE, Oztop MH, Alpas H. Effects of High Hydrostatic Pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110359] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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29
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Amjadi S, Almasi H, Ghadertaj A, Mehryar L. Whey protein isolate‐based films incorporated with nanoemulsions of orange peel (
Citrus sinensis
) essential oil: Preparation and characterization. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15196] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Sajed Amjadi
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| | - Hadi Almasi
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| | - Ali Ghadertaj
- Healthcare Center of Oshnaviyeh Urmia University of Medical Sciences Urmia Iran
| | - Laleh Mehryar
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
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Zibaei R, Hasanvand S, Hashami Z, Roshandel Z, Rouhi M, Guimarães JDT, Mortazavian AM, Sarlak Z, Mohammadi R. Applications of emerging botanical hydrocolloids for edible films: A review. Carbohydr Polym 2020; 256:117554. [PMID: 33483057 DOI: 10.1016/j.carbpol.2020.117554] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 12/18/2020] [Accepted: 12/18/2020] [Indexed: 11/28/2022]
Abstract
In recent years, many studies have been conducted on the production of edible films from emerging gums, which are mostly made from botanical sources. However, each one interacts differently with the film compounds, producing films with different properties that may improve or hinder their utilization in food packaging. Therefore, the aim of this review was to investigate and compare the physical, mechanical, thermal and structural properties of edible films produced with these emerging gums. The results of this review showed that it is possible to produce edible films with desirable physical, mechanical and thermal properties by optimizing the amounts and type of compounds in film formulations such as plasticizers, nanoparticles, lipid compounds, crosslinkers and combination of gums with other biopolymers. The future trends of this research include the deepening of knowledge to understand the molecular structures of emerging gums and to address the shortcomings of films based on these gums for their industrial-scale application in food packaging.
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Affiliation(s)
- Rezvan Zibaei
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Sara Hasanvand
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zahra Hashami
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zahra Roshandel
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Milad Rouhi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Jonas de Toledo Guimarães
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil
| | - Amir Mohammad Mortazavian
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Zahra Sarlak
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Reza Mohammadi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
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Pullulan Films Containing Rockrose Essential Oil for Potential Food Packaging Applications. Antibiotics (Basel) 2020; 9:antibiotics9100681. [PMID: 33049951 PMCID: PMC7601153 DOI: 10.3390/antibiotics9100681] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/03/2020] [Accepted: 10/05/2020] [Indexed: 02/07/2023] Open
Abstract
Active packaging is designed to control the development of decay- and disease-causing microorganisms and is emerging as a promising technology for extending shelf-life, maintaining food safety, reducing waste, and minimizing the risks for foodborne diseases. The goal of this work was to develop and characterize bioactive pullulan-based films, containing rockrose (Cistus ladanifer) essential oil. Among other abundant compounds (camphene, bornyl acetate and trans-pinocarveol), α-pinene was identified as the major compound of rockrose essential oil (39.25%). The essential oil presented stronger antibacterial activity against Gram-positive than against Gram-negative bacteria. The antioxidant results indicate the potential of the developed films to be used to package foods susceptible to oxidation and rancification, thus improving their shelf-life. Also, this study reflects the potential of rockrose essential oil, free or incorporated in pullulan, as a promising quorum sensing inhibitor, since it was able to interrupt intercellular communication, inhibiting violacein production. Electronic microscopy images showed the antibiofilm activity of the films with rockrose essential oil that were able to influence bacterial adhesion, which may be explained by the differences in the surface free energy of the films, as also determined.
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32
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Nejatian M, Abbasi S, Azarikia F. Gum Tragacanth: Structure, characteristics and applications in foods. Int J Biol Macromol 2020; 160:846-860. [DOI: 10.1016/j.ijbiomac.2020.05.214] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 05/21/2020] [Accepted: 05/25/2020] [Indexed: 12/19/2022]
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33
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Cazorla-Luna R, Notario-Pérez F, Martín-Illana A, Bedoya LM, Tamayo A, Rubio J, Ruiz-Caro R, Veiga MD. Development and In Vitro/ Ex Vivo Characterization of Vaginal Mucoadhesive Bilayer Films Based on Ethylcellulose and Biopolymers for Vaginal Sustained Release of Tenofovir. Biomacromolecules 2020; 21:2309-2319. [PMID: 32267682 DOI: 10.1021/acs.biomac.0c00249] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Young women in sub-Saharan Africa have the highest risk of human immunodeficiency virus (HIV) acquisition through sexual contact of all groups. Vaginal controlled release of antiretrovirals is a priority option for the prevention of sexual transmission of the virus in women. In this manuscript, bilayer films were prepared based on ethylcellulose and a natural polymer (xanthan or tragacanth gum) plasticized with glycerol and tributylcitrate for tenofovir-controlled release. The mechanical properties and microstructure of the blank films were characterized by texture analysis, Fourier transform infrared spectroscopy, and scanning electron microscopy. The loaded films were evaluated in simulated vaginal fluid through release and swelling studies and ex vivo mucoadhesion assessments. The results show that the preparation method produced bilayer films with adequate mechanical properties. The contribution of both layers allowed the sustained release of tenofovir and a mucoadhesion time of up to 360 h. The toxicity of the materials was evaluated in three cell lines of vaginal origin. The films constituted by ethylcellulose and xanthan gum in a 2:1 proportion (EX2-D) showed the longest mucoadhesion time, with 15 days of tenofovir-controlled release, zero toxicity, and optimal mechanical properties. These films are therefore a promising option for offering women a means of self-protection against the sexual transmission of HIV.
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Affiliation(s)
- Raúl Cazorla-Luna
- Departamento de Farmacia Galénica y Tecnologı́a Alimentaria, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Fernando Notario-Pérez
- Departamento de Farmacia Galénica y Tecnologı́a Alimentaria, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Araceli Martín-Illana
- Departamento de Farmacia Galénica y Tecnologı́a Alimentaria, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Luis-Miguel Bedoya
- Departamento Farmacologı́a, Farmacognosia y Botánica, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Aitana Tamayo
- Departamento de Quı́mica-Fı́sica de Superficies y Procesos, Instituto de Cerámica y Vidrio (ICV), Consejo Superior de Investigaciones Cientı́ficas (CSIC), 28049 Madrid, Spain
| | - Juan Rubio
- Departamento de Quı́mica-Fı́sica de Superficies y Procesos, Instituto de Cerámica y Vidrio (ICV), Consejo Superior de Investigaciones Cientı́ficas (CSIC), 28049 Madrid, Spain
| | - Roberto Ruiz-Caro
- Departamento de Farmacia Galénica y Tecnologı́a Alimentaria, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - María-Dolores Veiga
- Departamento de Farmacia Galénica y Tecnologı́a Alimentaria, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain
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34
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Khodaei D, Oltrogge K, Hamidi-Esfahani Z. Preparation and characterization of blended edible films manufactured using gelatin, tragacanth gum and, Persian gum. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108617] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Hedayatnia S, Tan CP, Joanne Kam WL, Tan TB, Mirhosseini H. Modification of physicochemical and mechanical properties of a new bio-based gelatin composite films through composition adjustment and instantizing process. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108575] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Amado LR, Silva KDS, Mauro MA. Effects of interactions between soy protein isolate and pectin on properties of soy protein‐based films. J Appl Polym Sci 2019. [DOI: 10.1002/app.48732] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Laís Ravazzi Amado
- Department of Food Engineering and TechnologySão Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences Street Cristóvão Colombo, 2265 São José do Rio Preto 15054‐000 Brazil
| | - Keila de Souza Silva
- Department of TechnologyMaringá State University (UEM) Avenue Ângelo Moreira da Fonseca, 1800 Umuarama 87506‐370 Brazil
| | - Maria Aparecida Mauro
- Department of Food Engineering and TechnologySão Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences Street Cristóvão Colombo, 2265 São José do Rio Preto 15054‐000 Brazil
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Sabbah M, Di Pierro P, Dell’Olmo E, Arciello A, Porta R. Improved shelf-life of Nabulsi cheese wrapped with hydrocolloid films. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Characterization of Edible Films Based on Alginate or Whey Protein Incorporated with Bifidobacterium animalis subsp. lactis BB-12 and Prebiotics. COATINGS 2019. [DOI: 10.3390/coatings9080493] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Recently, edible films were shown to be an effective strategy for the delivery of functional ingredients, such as probiotics and prebiotics. With that in mind, two soluble fibres (inulin and fructooligosaccharides) were selected as prebiotic elements, in whey protein isolate (WPI) and alginate (ALG) matrices plasticized with glycerol and used for the incorporation of Bifidobacterium animalis subsp. lactis BB-12. The results obtained showed that the viability of the B. animalis subsp. lactis BB-12 probiotic strain was maintained within the minimum threshold (106 CFU/g) necessary to act as a probiotic throughout 60 days of storage at 23 °C. The incorporation of prebiotic compounds improved B. animalis subsp. lactis BB-12 viability, with inulin showing the best performance, as it maintained the viability at 7.34 log CFU/g. The compositional characteristics (biopolymer type and prebiotics addition) of the film forming solutions had no significant impact upon the viability of the probiotic strain. The incorporation of probiotics and prebiotics did not modify the infrared spectra, revealing that the molecular structure of the films was not modified. The moisture content and water solubility decreased positively in WPI- and ALG-based films with the addition of prebiotics compounds. Overall, the results obtained in this work support the use of WPI films containing inulin as a good strategy to immobilize B. animalis subsp. lactis BB-12, with potential applications in the development of functional foods.
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Eghbal N, Dumas E, Yarmand MS, Mousavi ME, Oulahal N, Gharsallaoui A. Antimicrobial films based on pectin and sodium caseinate for the release of antifungal natamycin. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13953] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Noushin Eghbal
- Department of Food Science, Engineering and Technology, University College of Agriculture and Natural Resources University of Tehran Karaj Iran
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) Univ Lyon, Université Lyon 1 ‐ ISARA Lyon Bourg‐en‐Bresse France
| | - Emilie Dumas
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) Univ Lyon, Université Lyon 1 ‐ ISARA Lyon Bourg‐en‐Bresse France
| | - Mohammad Saeed Yarmand
- Department of Food Science, Engineering and Technology, University College of Agriculture and Natural Resources University of Tehran Karaj Iran
| | - Mohammad E. Mousavi
- Department of Food Science, Engineering and Technology, University College of Agriculture and Natural Resources University of Tehran Karaj Iran
| | - Nadia Oulahal
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) Univ Lyon, Université Lyon 1 ‐ ISARA Lyon Bourg‐en‐Bresse France
| | - Adem Gharsallaoui
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires) Univ Lyon, Université Lyon 1 ‐ ISARA Lyon Bourg‐en‐Bresse France
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Kocakulak S, Sumnu G, Sahin S. Chickpea flour‐based biofilms containing gallic acid to be used as active edible films. J Appl Polym Sci 2019. [DOI: 10.1002/app.47704] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Secil Kocakulak
- Department of Food EngineeringMiddle East Technical University 06800 Ankara Turkey
| | - Gulum Sumnu
- Department of Food EngineeringMiddle East Technical University 06800 Ankara Turkey
| | - Serpil Sahin
- Department of Food EngineeringMiddle East Technical University 06800 Ankara Turkey
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Effect of Mesoporous Silica Nanoparticles on Glycerol-Plasticized Anionic and Cationic Polysaccharide Edible Films. COATINGS 2019. [DOI: 10.3390/coatings9030172] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
This study describes the production of reinforced polysaccharide (PS)-based films, by adding mesoporous silica nanoparticles (MSNs), to either pectin (PEC) or chitosan (CH) film forming solutions, either containing glycerol (GLY) as a plasticizer, or not. Film characterization demonstrated that MSNs and GLY were able to significantly increase the plasticity of both PS-based biomaterials and that the interactions between PSs and nanoparticles were mainly due to hydrogen bonds. Moreover, MSN-containing films were less transparent, compared to controls prepared with either PEC or CH, in the absence of GLY, while all films containing MSNs, but obtained with the plasticizer, were as transparent as the films prepared with PEC or CH alone. MSN addition did not influence the thickness of the PEC-based films, but increased that of CH-based ones, prepared both in the absence and presence of GLY. MSN-containing PEC-based films possessed a more compact and homogeneous morphology, with respect to both control films, prepared, with or without GLY, and to the CH-based films, containing MSNs, the structure of which showed numerous agglomerations. Finally, moisture content and uptake were reduced, in all films prepared in the presence of MSNs. The suggested addition of MSNs might have given rise to novel biomaterials for food or pharmaceutical applications.
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Nazarzadeh Zare E, Makvandi P, Tay FR. Recent progress in the industrial and biomedical applications of tragacanth gum: A review. Carbohydr Polym 2019; 212:450-467. [PMID: 30832879 DOI: 10.1016/j.carbpol.2019.02.076] [Citation(s) in RCA: 107] [Impact Index Per Article: 21.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 02/20/2019] [Accepted: 02/20/2019] [Indexed: 02/08/2023]
Abstract
Natural polymers have distinct advantages over synthetic polymers because of their abundance, biocompatibility, and biodegradability. Tragacanth gum, an anionic polysaccharide, is a natural polymer which is derived from renewable sources. As a biomaterial, tragacanth gum has been used in industrial settings such as food packaging and water treatment, as well as in the biomedical field as drug carriers and for wound healing purposes. The present review provides an overview on the state-of-the-art in the field of tragacanth gum applications. The structure, properties, cytotoxicity, and degradability as well as the recent advances in industrial and biomedical applications of tragacanth gum are reviewed to offer a backdrop for future research.
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Affiliation(s)
| | - Pooyan Makvandi
- Institute for Polymers, Composites and Biomaterials (IPCB), National Research Council (CNR), Naples, Italy; Department of Medical Nanotechnology, Faculty of Advanced Technology in Medicine, Iran University of Medical Sciences, Tehran, Iran.
| | - Franklin R Tay
- Department of Endodontics, The Dental College of Georgia, Augusta University, Augusta, GA, USA.
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43
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Nogueira D, Martins VG. Biodegradable bilayer films prepared from individual films of different proteins. J Appl Polym Sci 2018. [DOI: 10.1002/app.46721] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Daiane Nogueira
- School of Chemistry and Food; Federal University of Rio Grande; 96203-900 Rio Grande RS Brazil
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Cikrikci S, Mert B, Oztop MH. Development of pH Sensitive Alginate/Gum Tragacanth Based Hydrogels for Oral Insulin Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11784-11796. [PMID: 30346766 DOI: 10.1021/acs.jafc.8b02525] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Insulin entrapped alginate-gum tragacanth (ALG-GT) hydrogels at different ALG replacement ratios (100, 75, 50, 25) were prepared through an ionotropic gelation method, followed by chitosan (CH) polyelectrolyte complexation. A mild gelation process without the use of harsh chemicals was proposed to improve insulin efficiency. Retention of almost the full amount of entrapped insulin in a simulated gastric environment and sustained insulin release in simulated intestinal buffer indicated the pH sensitivity of the gels. Insulin release from hydrogels with different formulations showed significant differences ( p < 0.05). Time domain (TD) NMR relaxometry experiments also showed the differences for different formulations, and the presence of CH revealed that ALG-GT gel formulation could be used as an oral insulin carrier at optimum concentrations. The hydrogels formulated from biodegradable, biocompatible, and nontoxic natural polymers were seen as promising devices for potential oral insulin delivery.
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Affiliation(s)
- Sevil Cikrikci
- Food Engineering Department , Middle East Technical University , Ankara 06800 , Turkey
| | - Behic Mert
- Food Engineering Department , Middle East Technical University , Ankara 06800 , Turkey
| | - Mecit Halil Oztop
- Food Engineering Department , Middle East Technical University , Ankara 06800 , Turkey
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Khezerlou A, Ehsani A, Tabibiazar M, Moghaddas Kia E. Development and characterization of a Persian gum-sodium caseinate biocomposite film accompanied byZingiber officinaleextract. J Appl Polym Sci 2018. [DOI: 10.1002/app.47215] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Arezou Khezerlou
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences; Tabriz University of Medical Sciences; Tabriz Iran
| | - Ali Ehsani
- Nutrition Research Center, Faculty of Nutrition and Food Sciences; Tabriz University of Medical Sciences; Tabriz Iran
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences; Tabriz University of Medical Sciences; Tabriz Iran
| | - Mahnaz Tabibiazar
- Nutrition Research Center, Faculty of Nutrition and Food Sciences; Tabriz University of Medical Sciences; Tabriz Iran
| | - Ehsan Moghaddas Kia
- Department of Food Science and Technology; Maragheh University of Medical Sciences; Maragheh Iran
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46
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Ozel B, Aydin O, Grunin L, Oztop MH. Physico-Chemical Changes of Composite Whey Protein Hydrogels in Simulated Gastric Fluid Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9542-9555. [PMID: 30111102 DOI: 10.1021/acs.jafc.8b02829] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Polysaccharide blended whey protein isolate (WPI) hydrogels were developed for the delivery of black carrot ( Daucus carota) concentrate as bioactive agent in simulated gastric fluid (SGF). Pectin (PC), gum tragacanth (GT), and xanthan gum (XG) were blended as additional polymers to modulate the release characteristics of the WPI hydrogels. Experiments showed that sole whey protein (C), XG, and GT blended hydrogels possessed restricted release profiles 67%, 61%, and 67%, respectively, whereas PC samples attained higher release rates (83%) ( p < 0.05). Interactions between polymers and aqueous medium were analyzed by nuclear magnetic resonance relaxometry. C (82 ms) and GT (84 ms) hydrogels attained higher T2 values than PC (74 ms) and XG (73 ms) samples in SGF. Hardness of only XG hydrogels increased from 1.9 to 4.1 N after gastric treatment. Physicochemical changes within hydrogels during release were also investigated, and hydrogels were proved to be appropriate for desired delivery purposes.
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Affiliation(s)
- Baris Ozel
- Food Engineering Department , Ahi Evran University , 40100 Kirsehir , Turkey
- Food Engineering Department , Middle East Technical University , 06800 Ankara , Turkey
| | - Ozlem Aydin
- Food Engineering Department , Middle East Technical University , 06800 Ankara , Turkey
| | - Leonid Grunin
- Physics Department , Volga State University of Technology , Yoshkar-Ola , Mari El , Russian Federation 424000
| | - Mecit H Oztop
- Food Engineering Department , Ahi Evran University , 40100 Kirsehir , Turkey
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Beak S, Kim H, Song KB. Sea Squirt Shell Protein and Polylactic Acid Laminated Films Containing Cinnamon Bark Essential Oil. J Food Sci 2018; 83:1896-1903. [PMID: 29905946 DOI: 10.1111/1750-3841.14207] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 04/24/2018] [Accepted: 05/02/2018] [Indexed: 12/28/2022]
Abstract
Sea squirt (Halocynthia roretzi) shell protein (SSP) was used as a biodegradable film material and laminated with polylactic acid (PLA) to improve its physical and water barrier properties. Cinnamon bark oil (CBO) was incorporated into the SSP film as a bioactive material. After laminating with PLA, the tensile strength and elongation at break of the SSP film increased from 4.07 to 9.09 MPa and from 8.68 to 138.84%, respectively. In addition, water vapor permeability and water solubility decreased from 5.62 to 0.91 × 10-9 g m/m2 s Pa and from 42.17% to 23.93%, respectively. DSC results of the SSP films indicate that melting point temperature increased 140.05 to 163.52 °C by laminating PLA. The addition of 0.5%, 0.7%, and 1.0% CBO conferred the antimicrobial activity against four pathogenic bacteria to the SSP/PLA-laminated films. The SSP/PLA-laminated films containing CBO also had antioxidant activities. Therefore, the SSP/PLA-laminated films containing CBO are applicable as biodegradable packaging films. PRACTICAL APPLICATION Sea squirt shell has been discarded after the consumption of sea squirt, and sea squirt shell protein can be a base material for biodegradable films. In this study, sea squirt shell protein and polylactic acid laminated films containing cinnamon bark essential oil were developed. The developed films are promising environmentally-friendly alternatives for active packaging material.
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Affiliation(s)
- Songee Beak
- Dept. of Food Science and Technology, Chungnam National Univ., Daejeon, 34134, Republic of Korea
| | - Hyeri Kim
- Dept. of Food Science and Technology, Chungnam National Univ., Daejeon, 34134, Republic of Korea
| | - Kyung Bin Song
- Dept. of Food Science and Technology, Chungnam National Univ., Daejeon, 34134, Republic of Korea
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48
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Xiong W, Wang Y, Zhang C, Wan J, Shah BR, Pei Y, Zhou B, Li J, Li B. High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties. ULTRASONICS SONOCHEMISTRY 2016; 65:105049. [PMID: 26964953 DOI: 10.1016/j.ultsonch.2020.105049] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 02/14/2020] [Accepted: 03/01/2020] [Indexed: 05/06/2023]
Abstract
Influence of high intensity ultrasound (HIUS) on the structure and properties of ovalbumin (OVA) were investigated. It was found that the subunits and secondary structure of OVA did not change significantly with HIUS treatment from the electrophoretic patterns and circular dichroism (CD) spectrum. The amount of free sulfhydryl groups increased and intrinsic fluorescence spectra analysis indicated changes in the tertiary structure and partial unfold of OVA after sonication increased. Compared with the untreated OVA, HIUS treatment increased the emulsifying activity and foaming ability, and decreased interface tension (oil-water and air-water interface), which due to the increased surface hydrophobicity and decreased the surface net charge in OVA, while the emulsifying and foaming stability had no remarkable differences. The increased particle size may be attributed to formation of protein aggregates. Moreover, the gelation temperatures of HIUS-treated samples were higher than the untreated OVA according to the temperature sweep model rheology, and this effect was consistent with the increased in surface hydrophobicity for ultrasound treated OVA. These changes in functional properties of OVA would promote its application in food industry.
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Affiliation(s)
- Wenfei Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Yuntao Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Chunlan Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Jiawei Wan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Bakht Ramin Shah
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Yaqiong Pei
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Bin Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Jin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
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