1
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Liu Q, Liu H, Li C, Liu X, Liu G, Li Z. Citric acid treatment inhibits fading of sorghum (Sorghum bicolor) by modulating the accumulation of flavonoids. Food Chem 2024; 460:140612. [PMID: 39089034 DOI: 10.1016/j.foodchem.2024.140612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 07/14/2024] [Accepted: 07/22/2024] [Indexed: 08/03/2024]
Abstract
Sorghum seeds can discolor during storage. Treatment of seeds with citric acid improves sensory quality and antioxidant activity. This study compared the differences in phenotypic and antioxidant activity between citric acid-treated and water-treated sorghum seeds. The study used transcriptomics and metabolomics approaches to investigate the regulatory mechanisms. The ∆a, ∆b and ∆l values of citric acid-treated sorghum seeds significantly increased after 6 months of storage. The SOD, POD and CAT enzyme activities of the citric acid-treated group were 1.94, 1.91 and 2.45 times higher than those of the control, respectively. The joint transcriptome and metabolome analysis showed that the citric acid-induced changes were mainly focused on the flavonoid biosynthetic pathway. Citric acid treatment up-regulated CHS, ANR, MYB and bHLH genes and promoted flavonoid accumulation. In conclusion, citric acid treatment promotes flavonoid accumulation, delays sorghum seed discoloration, and enhances antioxidant activity and storage life.
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Affiliation(s)
- Qiyuan Liu
- College of Agriculture/Institute of Rice Industry Technology Research, Key Laboratory of Plant Resource, Guizhou University, Guiyang 550025, China; CRRC Guiyang Vehicle Co., LTD., 550025,China.
| | - Hongkai Liu
- Department of Food Science and Nutrition, College of Culture and Tourism, University of Jinan, Jinan 250002, China.
| | - ChenLan Li
- Green Pesticide National Key Laboratory, Fine Chemical Research and Development Center, Guizhou University, Guiyang 550025,China.
| | - XueXu Liu
- College of Agriculture/Institute of Rice Industry Technology Research, Key Laboratory of Plant Resource, Guizhou University, Guiyang 550025, China.
| | - Gang Liu
- CRRC Guiyang Vehicle Co., LTD., 550025,China
| | - Zhenhua Li
- College of Agriculture/Institute of Rice Industry Technology Research, Key Laboratory of Plant Resource, Guizhou University, Guiyang 550025, China.
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2
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Subramani G, Manian R. Bioactive chitosan films: Integrating antibacterial, antioxidant, and antifungal properties in food packaging. Int J Biol Macromol 2024; 278:134596. [PMID: 39127291 DOI: 10.1016/j.ijbiomac.2024.134596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 08/06/2024] [Accepted: 08/07/2024] [Indexed: 08/12/2024]
Abstract
In this work, chitosan was combined with bio-vanillin (BV) and kaolin clay (KC) to create a novel antifungal and biodegradable food packaging film. The chitosan/KC/BV film exhibited an antioxidant capacity of 80 % as measured by DPPH assay, which was significantly higher than that of the chitosan film which has 55.6 %). The film also demonstrated strong antimicrobial activity with a reduction of 90 % in the growth of E. coli and S. aureus compared to the control. Additionally, the chitosan/KC/BV film showed a 75 % reduction in fungal growth compared to chitosan film. Furthermore, the water vapor permeability of the chitosan film was reduced as 5.38 with the addition of KC/BV. The degradation study revealed that the chitosan/KC film degraded by 88 % within 20 days under composting conditions. Additionally, fresh-cut apple slices were used to examine the effectiveness of chitosan/KC/BV film as a packaging material. The fruit's weight loss and browning index showed satisfactory food preservation. Our research suggests that the chitosan/KC/BV film has great potential for use in the food sector due to its strong antioxidant, antimicrobial, and biodegradable properties.
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Affiliation(s)
- Gomathi Subramani
- Department of Biotechnology, School of BioSciences and Technology, VIT University: Vellore Institute of Technology, Vellore, Tamil Nadu, India, 632014
| | - Rameshpathy Manian
- Department of Biotechnology, School of BioSciences and Technology, VIT University: Vellore Institute of Technology, Vellore, Tamil Nadu, India, 632014.
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3
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Scarcella JV, Lopes MS, Silva EK, Andrade GSS. Valorization of okara by-product for obtaining soluble dietary fibers and their use in biodegradable carboxymethyl cellulose-based film. Int J Biol Macromol 2024; 280:136032. [PMID: 39332560 DOI: 10.1016/j.ijbiomac.2024.136032] [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: 06/24/2024] [Revised: 09/20/2024] [Accepted: 09/24/2024] [Indexed: 09/29/2024]
Abstract
In the face of mounting environmental concerns and the need for sustainable innovation, the use of agro-industrial wastes as raw materials offers a promising pathway. In this context, this study investigated the okara, a by-product of soy processing, as a novel source of soluble dietary fiber for the enrichment of carboxymethyl cellulose (CMC) biodegradable films based on environmental benefits of waste reduction with the creation of renewable packaging alternatives. Okara soluble dietary fiber (OSDF)-enriched CMC film was compared with films made from traditional and innovative soluble dietary fibers, such as pectin, inulin, and β-glucan. OSDF was obtained through acid hydrolysis at 121 °C, achieving a yield of 5.31 % relative to its initial dry weight. All the produced films exhibited a maximum crystallinity of 5 %, as revealed by X-ray diffraction (XRD), indicative of their largely amorphous structure, while scanning electron microscopy (SEM) ensured their uniformity and flawlessness. The CMC film enriched with okara soluble dietary fiber exhibited key properties, such as thickness, water vapor permeability, and thermal stability, comparable to other soluble fibers studied. These characteristics are essential for effective packaging applications. A notable distinction of the OSDF-enriched film was its capacity to block UV light, offering protection for light-sensitive items. The solubility tests showed that okara and β-glucan contributed to films with a higher solubility percentage. Mechanical testing underscored the influence of fiber on tensile strength, with the film enriched with β-glucan outperforming others at 27.5 MPa. All films showed rapid biodegradation within one week, emphasizing their eco-friendliness and the study alignment with sustainable development objectives in packaging.
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Affiliation(s)
- Jose Vitor Scarcella
- Graduate Program in Chemical Engineering, Institute of Science and Technology, Federal University of Alfenas - Campus Poços de Caldas, 37715-400 Poços de Caldas, Minas Gerais, Brazil
| | - Melina S Lopes
- Graduate Program in Chemical Engineering, Institute of Science and Technology, Federal University of Alfenas - Campus Poços de Caldas, 37715-400 Poços de Caldas, Minas Gerais, Brazil
| | - Eric Keven Silva
- Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil.
| | - Grazielle S S Andrade
- Graduate Program in Chemical Engineering, Institute of Science and Technology, Federal University of Alfenas - Campus Poços de Caldas, 37715-400 Poços de Caldas, Minas Gerais, Brazil
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4
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Prajapati RA, Jadeja GC. Red dragon fruit-soy protein isolate biofilm: UV-blocking, antioxidant & improved mechanical properties for sustainable food packaging. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1686-1700. [PMID: 39049919 PMCID: PMC11263314 DOI: 10.1007/s13197-024-05940-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/13/2024] [Accepted: 01/29/2024] [Indexed: 07/27/2024]
Abstract
In this study, an active biofilm was developed by incorporating red dragon fruit peel (RDF) extract into soy protein isolate (SPI) film matrix for sustainable food packaging. The addition of betalain-rich-RDF extract (1-7 wt%) significantly improved UV-blocking and antioxidant properties of the film compared to the control film. As wt% of RDF-extract increased, water vapor permeability, water solubility, and elongation at break decreased by 1.06 × 10-10 g m m-2 s-1 Pa-1, 34.25%, and 133.25%, respectively. On the other hand, Tensile strength increased significantly (P < 0.05) by 78.76%. FTIR results confirmed the intermolecular interaction between RDF extract and SPI through hydrogen bonding, while XRD result showed a decrease in the crystallinity degree of the film with RDF extract addition. However, no significant change in the TGA curve between extract-incorporated SPI films was observed. SEM analysis revealed that SPI B and SPI D films had a more compact and denser structure than the control film, while AFM analysis showed an increase in Ra and Rq values representing higher surface roughness of SPI D film. SPI D film also significantly (P < 0.05) decreased the weight loss and increased total soluble solids of freshly cut apples over 7-day storage period. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05940-2.
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Affiliation(s)
- Rushikesh A. Prajapati
- Department of Chemical Engineering, Sardar Vallabhbhai National Institute of Technology, Surat, Gujarat India
| | - Girirajsinh C. Jadeja
- Department of Chemical Engineering, Sardar Vallabhbhai National Institute of Technology, Surat, Gujarat India
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5
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Bin Y, Tian M, Xie J, Wang M, Chen C, Jiang A. Bamboo leaf extract treatment alleviates the surface browning of fresh-cut apple by regulating membrane lipid metabolism and antioxidant properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2888-2896. [PMID: 38018275 DOI: 10.1002/jsfa.13181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 11/11/2023] [Accepted: 11/29/2023] [Indexed: 11/30/2023]
Abstract
BACKGROUND The effect of bamboo leaf extract (BLE) on controlling the browning of fresh-cut apple stored at 4 °C was investigated. Browning index, H2 O2 content, O2 - production rate, malondialdehyde (MDA) contents, total phenolic content (TPC) and soluble quinone content (SQC), the activities of polyphenol oxidase (PPO), peroxidase (POD), lipoxygenase (LOX), superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX), DPPH (2,2-diphenyl-2-picryl-hydrazyl) and ABTS [2,2-azinobis(3-ethylbenzothiazoline- 6-sulfonic acid)] radical scavenging activities, and the expression of genes related to browning were all investigated. RESULTS BLE effectively alleviated the surface browning of fresh-cut apple, accompanied by a reduction in SQC, LOX activity, H2 O2 , O2 - production rate and MDA accumulation. Furthermore, BLE treatment enhanced the TPC, enzymatic (SOD, CAT, APX and POD) and non-enzymatic antioxidant activities. Principal component analysis and Pearson correlation analysis found the browning inhibition by BLE is not through the reduction of phenolic substrates and PPO activity. CONCLUSION BLE controls the browning of fresh-cut apple by increasing the antioxidant capacity to scavenge ROS, which could alleviate oxidative damage and maintain the membrane integrity. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuqi Bin
- College of Life Science, Dalian Minzu University, Dalian, China
| | - Mixia Tian
- College of Life Science, Dalian Minzu University, Dalian, China
| | - Jiani Xie
- College of Life Science, Dalian Minzu University, Dalian, China
| | - Mingyu Wang
- College of Life Science, Dalian Minzu University, Dalian, China
| | - Chen Chen
- College of Life Science, Dalian Minzu University, Dalian, China
| | - Aili Jiang
- College of Life Science, Dalian Minzu University, Dalian, China
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6
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Dai L, Wang X, Mao X, He L, Li C, Zhang J, Chen Y. Recent advances in starch-based coatings for the postharvest preservation of fruits and vegetables. Carbohydr Polym 2024; 328:121736. [PMID: 38220350 DOI: 10.1016/j.carbpol.2023.121736] [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: 10/22/2023] [Revised: 12/21/2023] [Accepted: 12/22/2023] [Indexed: 01/16/2024]
Abstract
Efficient and low-cost postharvest preservation of fruits and vegetables has always been one of the urgent problems to be solved in the food field. Due to the wide sources, good environmental and human safety, and high biodegradability, starch-based coating preservation method has great application prospects in the postharvest preservation of fruits and vegetables. However, starch materials also have the disadvantages of poor mechanical properties and easy water absorption performance, which makes it difficult to fully meet the requirements in practical production. Therefore, starch is often used in combination with other components to form composite materials. This paper began with an introduction to the preservation principles of edible starch-based coatings, including inherent properties and extra functional properties. Besides, the preservation principles of edible coatings and the recent advances in the field of fruit and vegetable preservation were also comprehensively reviewed, focusing on the preparation and application of starch-based coatings. The information will contribute to the further development of starch-based coatings to improve the postharvest preservation effect of fruits and vegetables.
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Affiliation(s)
- Limin Dai
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Xiuzhuang Wang
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Xiayu Mao
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Linyu He
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Changwei Li
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Jun Zhang
- School of Mechanical and Electrical Engineering, Jiaxing Nanhu University, Jiaxing 314001, Zhejiang, China
| | - Yuan Chen
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China.
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7
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Caleb OJ, Belay ZA. Role of biotechnology in the advancement of biodegradable polymers and functionalized additives for food packaging systems. Curr Opin Biotechnol 2023; 83:102972. [PMID: 37487401 DOI: 10.1016/j.copbio.2023.102972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 06/18/2023] [Accepted: 06/29/2023] [Indexed: 07/26/2023]
Abstract
Biodegradable polymers have shown enormous potential for application in food packaging systems and offer solutions to mitigate the challenges of single-use plastics. Over the past decade, advances in fermentation technology, metabolic engineering of microorganisms, and synthetic biology have enabled the optimization and functionalization of biodegradable polymers for food packaging application. This article provides an overview of the biotechnological approaches/methods used in advancing the production of biopolymers and summarizes the recent developments in the application of functionalized biopolymers for decision-making and quality control. It discusses the current applications and future perspectives of extracellular biopolymers in food systems. Finally, this review highlights the complexities of public acceptance, safety, and government regulations and legislations.
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Affiliation(s)
- Oluwafemi J Caleb
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa; Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| | - Zinash A Belay
- Post-Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa
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8
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Li N, Zhang R, Yang X, Lin D. Bacterial cellulose nanofibers used as nanofillers improved the fresh-keeping performance of gelatin-based edible coating for fresh-cut apples. J Food Sci 2023; 88:4131-4145. [PMID: 37642500 DOI: 10.1111/1750-3841.16696] [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: 05/04/2022] [Revised: 06/21/2023] [Accepted: 06/22/2023] [Indexed: 08/31/2023]
Abstract
In this study, bacterial cellulose nanofibers (BCNs) (0%, 1%, 2%, and 3%) were used as nanofillers to prepare gelatin-based edible films, and their physical properties and fresh-keeping performance were investigated. The microstructure observation showed that the BCNs were well dispersed in the gelatin-based edible films and the surface roughness of the films increased with the increase of BCNs content. X-ray diffraction and thermogravimetric analysis showed that the crystallinity and thermal stability of the film were significantly increased with the increase of BCNs. Fourier-transform infrared spectroscopy analysis suggested that hydrogen bond interactions occurred between BCNs and gelatin polymers, leading to improved mechanical properties with the increase of BCNs content. Furthermore, the barrier performance was also improved with the increase of BCNs content, where gelatin-based edible films with 2% BCNs showed the best mechanical property. Meanwhile, the gelatin-based film-forming solutions (FFSs) containing different BCNs were coated on the fresh-cut apples and the corresponding fresh-keeping performance was investigated. The results showed that the fresh-keeping parameters of fresh-cut apples coated with FFSs containing BCNs were better as compared with those of pure gelatin FFSs. Moreover, the fresh-keeping parameters were improved with the increase of BCNs, especially the FFSs containing 2% BCNs that showed the best fresh-keeping parameters. Therefore, BCNs, used as nanofillers, are an excellent enhancer to improve the fresh-keeping performance of the gelatin-based edible coating, showing a promising potential application in the food preservation field.
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Affiliation(s)
- Nan Li
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Runguang Zhang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Dehui Lin
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
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9
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Chavan P, Lata K, Kaur T, Rezek Jambrak A, Sharma S, Roy S, Sinhmar A, Thory R, Pal Singh G, Aayush K, Rout A. Recent advances in the preservation of postharvest fruits using edible films and coatings: A comprehensive review. Food Chem 2023; 418:135916. [PMID: 37001356 DOI: 10.1016/j.foodchem.2023.135916] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 02/11/2023] [Accepted: 03/06/2023] [Indexed: 03/14/2023]
Abstract
In recent years, there has been considerable growth in the creation of edible films and coatings, which is predicted to have a major impact on fruit quality in the coming years. Consumers want fresh fruits that are pesticide-free, good quality, high nutritional value, and a long shelf life. The use of edible coatings and films on fruits is an environmentally dependable approach to a creative solution to this problem. The application, recent trends, and views of coatings and edible films, as well as their impact on fruit quality, are presented in this article, along with a knowledge of their key roles and benefits. According to numerous studies, natural polymers are highly suited for use as packaging material for fresh fruits and can often be a viable alternative to synthetic chemicals. Plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanoparticles, and fruit and vegetable residues can be used to alter the properties of edible coatings.
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Affiliation(s)
- Prafull Chavan
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Kiran Lata
- Food Processing and Technology, University School of Vocational Studies and Applied Sciences, Gautam Buddha University, Greater Noida, Uttar Pradesh 201312, India
| | - Tanbeer Kaur
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Anet Rezek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, (Pierotti Street 6), 10000 Zagreb, Croatia.
| | - Somesh Sharma
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India.
| | - Swarup Roy
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Rahul Thory
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005, India
| | - Gurvendra Pal Singh
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Krishna Aayush
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
| | - Abhisek Rout
- School of Bioengineering and Food Technology Shoolini University of Biotechnology and Management Sciences Solan, Himachal Pradesh 173229, India
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10
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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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11
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Pažarauskaitė A, Noriega Fernández E, Sone I, Sivertsvik M, Sharmin N. Combined Effect of Citric Acid and Polyphenol-Rich Grape Seed Extract towards Bioactive Smart Food Packaging Systems. Polymers (Basel) 2023; 15:3118. [PMID: 37514506 PMCID: PMC10385157 DOI: 10.3390/polym15143118] [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: 06/14/2023] [Revised: 06/29/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Alginate films (2% w·v-1) were prepared with varying concentrations (5-20% w/w) of citric acid and aqueous grape seed extract (GSE) filtrate (11.66 ± 1.32 g GAE/L) using the solvent-evaporation method. Crosslinking alginate via ester bonds (FTIR analysis) with citric acid up to 10% (w/w) led to a 33% increase in tensile strength, a 34% reduction in water vapor transmission rate (WVTR), and had no impact on elongation at break. Crosslinking alginate with citric acid in the presence of GSE increased the tensile strength by 17%, decreased WVTR by 21%, and significantly improved DPPH scavenging activity. Moreover, after incubation for 24 h at 37 °C, the film-forming solutions exhibited increased antimicrobial activity, resulting in 0.5- and 2.5-log reductions for Escherichia coli and Staphylococcus aureus, respectively, compared to the values obtained without the addition of GSE. The stronger inhibitory effect observed against Gram-positive bacteria can be attributed to the unique composition and structure of their cell walls, which creates a barrier that restricts the penetration of polyphenols into the cells. The pH adjustment of the GSE film-forming solution from 2.0 to 10.0 shifted the UV/VIS absorption spectra, resulting in a colour change from yellow to red. The findings of this study have showcased the potential of combining GSE and citric acid to enhance the functionality and bioactivity of alginate films for applications in smart food packaging.
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Affiliation(s)
- Akvilė Pažarauskaitė
- Department of Chemistry, Bioscience and Environmental Engineering, University of Stavanger, Richard Johnsensgate 4, 4021 Stavanger, Norway
| | - Estefanía Noriega Fernández
- Department of Processing Technology, Nofima AS, Richard Johnsensgate 4, 4021 Stavanger, Norway
- European Food Safety Authority, Via Carlo Magno 1A, 43126 Parma, Italy
| | - Izumi Sone
- Department of Processing Technology, Nofima AS, Richard Johnsensgate 4, 4021 Stavanger, Norway
| | - Morten Sivertsvik
- Department of Processing Technology, Nofima AS, Richard Johnsensgate 4, 4021 Stavanger, Norway
| | - Nusrat Sharmin
- Department of Food Safety and Quality, Nofima AS, Osloveien 1, 1430 Ås, Norway
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12
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Mouzahim ME, Eddarai EM, Eladaoui S, Guenbour A, Bellaouchou A, Zarrouk A, Boussen R. Effect of Kaolin clay and Ficus carica mediated silver nanoparticles on chitosan food packaging film for fresh apple slice preservation. Food Chem 2023; 410:135470. [PMID: 36652798 DOI: 10.1016/j.foodchem.2023.135470] [Citation(s) in RCA: 15] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 01/08/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
In this work, a novel antioxidant, antibacterial, and biodegradable food packaging film was elaborated, by incorporating natural kaolin clay (KC) and Ficus carica mediated silver nanoparticles (AgNPs) into Chitosan (Cht). A comparison of the physico-chemical and functional characteristics of the Cht/KC/AgNPs film was performed with those of Cht, Cht/KC, and Cht/AgNPs. SEM analysis showed a rough surface in the composite films containing KC particles because of their large diameter (50-120 μm) compared to AgNPs (20-80 nm). The FTIR analysis suggested that the interactions between Cht and AgNPs were stronger than those between Cht and KC. The tensile strength of Cht film increased from 16 MPa to ∼24 MPa in Cht/KC/AgNPs film. The introduction of KC and/or AgNPs considerably improved the light and moisture barrier capacity of the Cht film. The UV light transmittance decreased by 50 % for Cht film when incorporated by KC and AgNPs. Moreover, Cht/AgNPs was better in terms of antioxidant, antibacterial, and mechanical compared to Cht/KC, which was superior in biodegradability and water vapor barrier capacity. In particular, the Cht/KC/AgNPs film presented good barrier, antioxidants, antibacterial, mechanical, and biodegradable properties, owing to the synergistic effect between KC and AgNPs. For the packaging properties, all the films were tested for their ability to keep the freshness of apple slices as wrapping material. The films exhibited good results, and the Cht/KC/AgNPs showed promising performance regarding the moisture loss, browning index, total phenolic compound, and antioxidant activity of the apple slices. Moreover, the Cht/KC/AgNPs film exhibited a migration of silver meeting the standards set by EFSA and ECHA, which makes this film safe for food packaging.
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Affiliation(s)
- M El Mouzahim
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - E M Eddarai
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - S Eladaoui
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - A Guenbour
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - A Bellaouchou
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - A Zarrouk
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco.
| | - R Boussen
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
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13
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El Mouzahim M, Eddarai EM, Eladaoui S, Guenbour A, Bellaouchou A, Zarrouk A, Boussen R. Food packaging composite film based on chitosan, natural kaolinite clay, and Ficus. carica leaves extract for fresh-cut apple slices preservation. Int J Biol Macromol 2023; 233:123430. [PMID: 36716844 DOI: 10.1016/j.ijbiomac.2023.123430] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 12/29/2022] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
The problem of environmental plastic contamination is one of the most serious issues facing our world today. The majority of the packaging materials used to preserve food are made of plastic which is considered an environmental issue. Natural kaolinite clay (KC) and Ficus leaf extract (FLE) were combined with chitosan in this work to create a novel antioxidant and biodegradable food packaging film. Chitosan/KC/FLE film was compared to chitosan film, Chitosan/KC, and Chitosan/FLE films in terms of structural, physical, and functional aspects. The addition of FLE and/or KC significantly improved the light and moisture barrier characteristics, mechanical properties, and antioxidant capabilities of chitosan film. Moreover, KC addition had a remarkable impact on the water vapor permeability and the biodegradability of the chitosan film. Because of the synergistic action of FLE and KC, the Chitosan/KC/FLE film delivered strong barrier and antioxidant capabilities. Furthermore, Chitosan/KC/FLE film was tested as packaging material on fresh-cut apple slices and demonstrated good food preservation regarding the weight loss, browning index, and total phenolic content of the fruit. According to our findings, Chitosan/KC/FLE film might be employed as a possible food packaging material in the food industry.
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Affiliation(s)
- M El Mouzahim
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - E M Eddarai
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - S Eladaoui
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - A Guenbour
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - A Bellaouchou
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - A Zarrouk
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco.
| | - R Boussen
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
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14
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Zhang W, Roy S, Assadpour E, Cong X, Jafari SM. Cross-linked biopolymeric films by citric acid for food packaging and preservation. Adv Colloid Interface Sci 2023; 314:102886. [PMID: 37002960 DOI: 10.1016/j.cis.2023.102886] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 03/22/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023]
Abstract
There is a growing interest in the development of degradable and biopolymeric food packaging films (BFPFs) based on green ingredients and strategies due to their biocompatibility, sustainability, and renewable nature of bio-materials. The performance of BFPFs can be improved either by modifying the biopolymer molecules or by combining them with various additives, including nanomaterials, cross-linkers, bioactive compounds and other polymers. Among them, green cross-linking technology is considered as an effective method to improve the performance of BFPFs; citric acid (CA) is widely used as a natural green cross-linker in different BFPFs. In this study, after an overview on CA chemistry, different types of BFPFs cross-linked by CA have been discussed. In addition, this work summarizes the application of CA cross-linked BFPFs/coatings for food preservation in recent years. The role of CA as a cross-linking agent differs in various types of biopolymers, i.e. polysaccharide-based, protein-based and biopolyester-based biopolymers. Moreover, the cross-linking of CA with different biopolymer molecules is mainly related to the CA content and reaction state; the cross-linking process is significantly influenced by conditions such as temperature and pH. In conclusion, this work shows that CA as a natural green cross-linking agent could improve the performance of different BFPFs and enhance their food preservation capacity.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Bajhol, Solan 173229, India
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Xinli Cong
- School of Life Sciences, Hainan University, Haikou 570228, PR China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran..
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15
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Lopes PMP, Moldovan D, Fechete R, Prodan D, Pop CR, Rotar AM, Popescu V. Swelling and Antimicrobial Activity Characterization of a GO-Reinforced Gelatin-Whey Hydrogel. Gels 2022; 9:18. [PMID: 36661786 PMCID: PMC9857670 DOI: 10.3390/gels9010018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Whey-based hydrogel samples with increasing concentrations of graphene oxide (GO) were studied, against a control sample (M), for swelling behavior in light of nuclear magnetic resonance (NMR) and mathematical models of the diffusion process and for antibacterial activity. Graphene oxide (GO) is an optimal filler for whey-based hydrogels, giving them improved mechanical and swelling properties at low concentrations. Crosslinking induces a certain stiffness of the hydrogels, which is why only the first part of the swelling process (<60%) follows the first-order model, while during the whole time interval, the swelling process follows the second-order diffusion model. The NMR relaxometry results are consistent with the swelling behavior of GO-reinforced whey−gelatin composite hydrogels, showing that higher GO concentrations induce a higher degree of cross-linking and, therefore, lower swelling capacity. Only hydrogel samples with higher GO concentrations demonstrated antibacterial activity.
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Affiliation(s)
- Pompilia Mioara Purcea Lopes
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
| | - Dumitriţa Moldovan
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
| | - Radu Fechete
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
| | - Doina Prodan
- Composite Materials Department, Chemistry Research Institute “Raluca Ripan”, “Babes-Bolyai” University, 30 Fantanele Str., 400294 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 64 Calea Floresti Str., 400509 Cluj-Napoca, Romania
| | - Ancuța M. Rotar
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 64 Calea Floresti Str., 400509 Cluj-Napoca, Romania
| | - Violeta Popescu
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
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16
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Polysaccharide-Based Biodegradable Films: An Alternative in Food Packaging. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3040044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Packaging can mitigate the physical, chemical, and microbiological phenomena that affects food products’ quality and acceptability. However, the use of conventional packaging from non-renewable fossil sources generates environmental damage caused by the accumulation of non-biodegradable waste. Biodegradable films emerge as alternative biomaterials which are ecologically sustainable and offer protection and increase food product shelf life. This review describes the role of biodegradable films as packaging material and their importance regarding food quality. The study emphasizes polysaccharide-based biodegradable films and their use in foods with different requirements and the advances and future challenges for developing intelligent biodegradable films. In addition, the study explores the importance of the selection of the type of polysaccharide and its combination with other polymers for the generation of biodegradable films with functional characteristics. It also discusses additives that cause interactions between components and improve the mechanical and barrier properties of biodegradable films. Finally, this compilation of scientific works shows that biodegradable films are an alternative to protecting perishable foods, and studying and understanding them helps bring them closer to replacing commercial synthetic packaging.
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17
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Arnold M, Gramza-Michałowska A. Enzymatic browning in apple products and its inhibition treatments: A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:5038-5076. [PMID: 36301625 DOI: 10.1111/1541-4337.13059] [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: 04/21/2022] [Revised: 08/17/2022] [Accepted: 09/18/2022] [Indexed: 01/28/2023]
Abstract
Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human health. The trends on healthy and fresh food have driven the food industry to produce minimally processed apple, such as fresh-cut, puree, juice, and so on without degrading the quality of products. Enzymatic browning is one of the problems found in minimally processed apple as it causes the undesirable dark color as well as the degradation of phenolics and antioxidant activity, which then reduces the health benefits of apple. Proper inhibition is needed to maintain the quality of minimally processed apple with minimal changes in sensory properties. This review summarizes the inhibition of enzymatic browning of apple products based on recent studies using the conventional and nonconventional processing, as well as using synthetic and natural antibrowning agents. Nonconventional processing and the use of natural antibrowning agents can be used as promising treatments to prevent enzymatic browning in minimally processed apple products. Combination of 2-3 treatments can improve the effective inhibition of enzymatic browning. Further studies, such on as other potential natural antibrowning agents and their mechanisms of action, should be conducted.
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Affiliation(s)
- Marcellus Arnold
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Anna Gramza-Michałowska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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18
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Amorim LFA, Fangueiro R, Gouveia IC. Novel functional material incorporating flexirubin‐type pigment in polyvinyl alcohol_kefiran/polycaprolactone nanofibers. J Appl Polym Sci 2022. [DOI: 10.1002/app.53208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Lúcia F. A. Amorim
- FibEnTech Research Unit Faculty of Engineering University of Beira Interior Covilhã Portugal
| | - Raul Fangueiro
- Centre for Textile Science and Technology (2C2T) University of Minho Guimarães Portugal
| | - Isabel C. Gouveia
- FibEnTech Research Unit Faculty of Engineering University of Beira Interior Covilhã Portugal
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19
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20
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Tamošaitis A, JaruševičienĖ A, StrykaitĖ M, Damašius J. Analysis of antimicrobial whey protein‐based biocomposites with lactic acid, tea tree (
Melaleuca alternifolia
) and garlic (
Allium sativum
) essential oils for Edam cheese coating. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12858] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Almantas Tamošaitis
- Department of Food Science and Technology Faculty of Chemical Technology Kaunas University of Technology Radvilenu Road 19 Kaunas LT‐50254 Lithuania
| | - AušrinĖ JaruševičienĖ
- Department of Food Science and Technology Faculty of Chemical Technology Kaunas University of Technology Radvilenu Road 19 Kaunas LT‐50254 Lithuania
| | - Monika StrykaitĖ
- Department of Food Science and Technology Faculty of Chemical Technology Kaunas University of Technology Radvilenu Road 19 Kaunas LT‐50254 Lithuania
| | - Jonas Damašius
- Department of Food Science and Technology Faculty of Chemical Technology Kaunas University of Technology Radvilenu Road 19 Kaunas LT‐50254 Lithuania
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21
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Rojas-Lema S, Nilsson K, Trifol J, Langton M, Gomez-Caturla J, Balart R, Garcia-Garcia D, Moriana R. “Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material”. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107019] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Elaboration of Whey Protein-Based Films in Food Products: Emphasis on the Addition of Natural Edible Bio-nanocomposites With Antioxidant and Antimicrobial Activity. Jundishapur J Nat Pharm Prod 2021. [DOI: 10.5812/jjnpp.117046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
: Food spoilage is one of the major elements of food insecurity that has acquired significant attention over recent decades due to global human population growth. Several studies have investigated increasing shelf life of food products using natural and environmentally friendly compounds. Whey protein (WP) can be an important additive material because it is well-known for its high value of nutrition and well characteristics for the formation of edible films. Furthermore, natural bioactive compounds have been incorporated with WP-based films to confer their antioxidant and antimicrobial activities. Herein, nanotechnology has been effectively potentiated the antimicrobial and antioxidant properties of WP films. A wide range of bioactive agents has been embedded in the WP films, such as essential oils (EOs), TiO2, nano-clay, and even lactic acid bacteria. The current paper reviews the antioxidant and antimicrobial effects of different types of WP films and their applications in food products. This study also discussed the impact of WP films on shelf life, chemical and microbiological quality indices of meats, processed meats, poultry meat products, and fish.
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23
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Pino P, Ronchetti S, Mollea C, Sangermano M, Onida B, Bosco F. Whey Proteins-Zinc Oxide Bionanocomposite as Antibacterial Films. Pharmaceutics 2021; 13:1426. [PMID: 34575502 PMCID: PMC8466345 DOI: 10.3390/pharmaceutics13091426] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/26/2021] [Accepted: 09/02/2021] [Indexed: 11/23/2022] Open
Abstract
The use of toxic crosslinking agents and reagents in the fabrication of hydrogels is a frequent issue which is particularly concerning for biomedical or food packaging applications. In this study, novel antibacterial bionanocomposite films were obtained through a simple solvent casting technique without using any crosslinking substance. Films were made from a flexible and transparent whey protein matrix containing zinc oxide nanoparticles synthesised via a wet chemical precipitation route. The physicochemical and functional properties of the ZnO nanoparticles and of the composite films were characterised, and their antibacterial activity was tested against S. epidermidis and E. coli. The synthesised ZnO nanoparticles had an average size of about 30 nm and a specific surface area of 49.5 m2/g. The swelling ratio of the bionanocomposite films increased at basic pH, which is an appealing feature in relation to the absorption of chronic wound exudate. A n-ZnO concentration-dependent antibacterial effect was observed for composite films. In particular, marked antibacterial activity was observed against S. epidermidis. Overall, these findings suggest that this novel material can be a promising and sustainable alternative in the design of advanced solutions for wound dressing or food packaging.
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Affiliation(s)
| | | | | | | | - Barbara Onida
- Department of Applied Science and Technology, Politecnico di Torino, 10129 Turin, Italy; (P.P.); (S.R.); (C.M.); (M.S.); (F.B.)
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24
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Pinto L, Bonifacio MA, De Giglio E, Santovito E, Cometa S, Bevilacqua A, Baruzzi F. Biopolymer hybrid materials: Development, characterization, and food packaging applications. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100676] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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25
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Salgado PR, Di Giorgio L, Musso YS, Mauri AN. Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.630393] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Food packaging has a crucial function in the modern food industry. New food packaging technologies seek to meet consumers and industrial's demands. Changes related to food production, sale practices and consumers' lifestyles, along with environmental awareness and the advance in new areas of knowledge (such as nanotechnology or biotechnology), act as driving forces to develop smart packages that can extend food shelf-life, keeping and supervising their innocuousness and quality and also taking care of the environment. This review describes the main concepts and types of active and intelligent food packaging, focusing on recent progress and new trends using biodegradable and biobased polymers. Numerous studies show the great possibilities of these materials. Future research needs to focus on some important aspects such as possibilities to scale-up, costs, regulatory aspects, and consumers' acceptance, to make these systems commercially viable.
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26
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Protein-Based Films and Coatings for Food Industry Applications. Polymers (Basel) 2021; 13:polym13050769. [PMID: 33801341 PMCID: PMC7958328 DOI: 10.3390/polym13050769] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 12/15/2022] Open
Abstract
Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.
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27
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Díaz-Montes E, Castro-Muñoz R. Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products. Polymers (Basel) 2021; 13:767. [PMID: 33804445 PMCID: PMC7957772 DOI: 10.3390/polym13050767] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 12/12/2022] Open
Abstract
Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n Col. Barrio La Laguna Ticoman, Mexico City 07340, Mexico;
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca. Av. Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, Toluca de Lerdo 50110, Mexico
- Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Gdansk University of Technology, 11/12 Narutowicza St., 80-233 Gdansk, Poland
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28
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Díaz-Montes E, Castro-Muñoz R. Edible Films and Coatings as Food-Quality Preservers: An Overview. Foods 2021; 10:249. [PMID: 33530469 PMCID: PMC7912451 DOI: 10.3390/foods10020249] [Citation(s) in RCA: 108] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/07/2020] [Accepted: 12/09/2020] [Indexed: 02/07/2023] Open
Abstract
Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticoman, Ciudad de México 07340, Mexico;
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, Toluca de Lerdo 50110, Mexico
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Rodríguez-Arzuaga M, Salsi MS, Piagentini AM. Storage quality of fresh-cut apples treated with yerba mate ( Ilex paraguariensis). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:186-196. [PMID: 33505063 DOI: 10.1007/s13197-020-04528-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2020] [Accepted: 05/15/2020] [Indexed: 10/24/2022]
Abstract
Dipping fresh-cut fruits in antioxidant solutions is a useful method to avoid enzymatic browning. Yerba mate extracts have a high content of antioxidant compounds and could be a natural alternative to control browning and improve the bioactive properties of fresh-cut apples. Therefore, this study aimed to evaluate the performance of an antioxidant solution of yerba mate (1.2%), citric acid (0.9%) and ascorbic acid (1.0%) with water as control, on fresh-cut 'Granny Smith' apples during storage at 2 °C (18 days) and 10 °C (15 days) under MAP. Physicochemical characteristics, bioactive properties, sensory attributes, microbial quality as well as the gas composition within the packages were analyzed throughout storage. Samples from both treatments showed a slower quality loss at 2 °C than at 10 °C. The antioxidant solution increased the lag-phase of molds, mesophilic and psychrotrophic microorganisms stored at 2 °C. The phenolic compounds of yerba mate together with ascorbic acid, not only increased the antioxidant capacity of the fresh-cut apples but also reduced the enzymatic browning at both temperatures, increasing the storage time in 2-5 days with an acceptable appearance, when compared to control samples. The antioxidant solution containing yerba mate provided the fresh-cut apples with a higher content of healthy compounds throughout storage at both temperatures.
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Affiliation(s)
- Mariana Rodríguez-Arzuaga
- Latitud-LATU Foundation, Uruguay, Av. Italia 6201, 11500 Montevideo, Uruguay.,Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - María S Salsi
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - Andrea M Piagentini
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
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Active packaging with starch, red cabbage extract and sweet whey: Characterization and application in meat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110275] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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31
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Ming Y, Chen L, Khan A, Wang H, Wang C. Effects of tea polyphenols on physicochemical and antioxidative properties of whey protein coating. Food Sci Biotechnol 2020; 29:1655-1663. [PMID: 33282432 DOI: 10.1007/s10068-020-00824-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 07/25/2020] [Accepted: 09/03/2020] [Indexed: 12/18/2022] Open
Abstract
Effects of tea polyphenols (TP) incorporation on physicochemical and antioxidative properties of whey protein isolate (WPI) coating were studied. Two WPI coating solutions were prepared by heating WPI solutions (pH 8, 90 °C) for 30 min and then TP was incorporated. TP addition could increase the negative zeta potential of 5% solution. The surface hydrophobicity index of both solutions was increased and intrinsic fluorescence intensity decreased greatly after addition of TP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (2 ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging capacities of both solutions increased with increasing TP. Compared with apple pieces coated with whey protein only, those with TP containing whey protein coatings showed lower browning index and slight changes in weight loss during 24 h storage. Data indicated that TP could influence the physicochemical properties and improve the antioxidant activity of WPI coating solutions and can be used to retard the enzymatic browning of fruit during storage.
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Affiliation(s)
- Yao Ming
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Lu Chen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Abbas Khan
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
| | - Hao Wang
- Department of Food Science, Northeast Agriculture University, Harbin, 150001 Heilongjiang China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Xi'an Road 5333#, Changchun, 130062 Jilin China
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Abstract
Functionalization of protein-based materials by incorporation of organic and inorganic compounds has emerged as an active research area due to their improved properties and diversified applications. The present review provides an overview of the functionalization of protein-based materials by incorporating TiO2 nanoparticles. Their effects on technological (mechanical, thermal, adsorptive, gas-barrier, and water-related) and functional (antimicrobial, photodegradation, ultraviolet (UV)-protective, wound-healing, and biocompatibility) properties are also discussed. In general, protein–TiO2 hybrid materials are biodegradable and exhibit improved tensile strength, elasticity, thermal stability, oxygen and water resistance in a TiO2 concentration-dependent response. Nonetheless, they showed enhanced antimicrobial and UV-protective effects with good biocompatibility on different cell lines. The main applications of protein–TiO2 are focused on the development of eco-friendly and active packaging materials, biomedical (tissue engineering, bone regeneration, biosensors, implantable human motion devices, and wound-healing membranes), food preservation (meat, fruits, and fish oil), pharmaceutical (empty capsule shell), environmental remediation (removal and degradation of diverse water pollutants), anti-corrosion, and textiles. According to the evidence, protein–TiO2 hybrid composites exhibited potential applications; however, standardized protocols for their preparation are needed for industrial-scale implementation.
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Effect of 4-hexylresorcinol on post-cut browning and quality of minimally processed ‘Fuji’ apple fruits. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00494-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Jesus GL, Baldasso C, Marcílio NR, Tessaro IC. Demineralized whey–gelatin composite films: Effects of composition on film formation, mechanical, and physical properties. J Appl Polym Sci 2020. [DOI: 10.1002/app.49282] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Gabriela Leticia Jesus
- Laboratory of Packaging Technology and Membrane Development – LATEM Department of Chemical EngineeringFederal University of Rio Grande do Sul (UFRGS) Rua Ramiro Barcellos Porto Alegre Rio Grande do Sul Brazil
| | - Camila Baldasso
- EXATAS ‐ Area of Knowledge of Exact Sciences and EngineeringUniversity of Caxias do Sul (UCS) Caxias do Sul Rio Grande do Sul Brazil
| | - Nilson Romeu Marcílio
- Laboratory of Packaging Technology and Membrane Development – LATEM Department of Chemical EngineeringFederal University of Rio Grande do Sul (UFRGS) Rua Ramiro Barcellos Porto Alegre Rio Grande do Sul Brazil
| | - Isabel Cristina Tessaro
- Laboratory of Packaging Technology and Membrane Development – LATEM Department of Chemical EngineeringFederal University of Rio Grande do Sul (UFRGS) Rua Ramiro Barcellos Porto Alegre Rio Grande do Sul Brazil
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Zhai X, Lin D, Li W, Yang X. Improved characterization of nanofibers from bacterial cellulose and its potential application in fresh-cut apples. Int J Biol Macromol 2020; 149:178-186. [DOI: 10.1016/j.ijbiomac.2020.01.230] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 01/14/2020] [Accepted: 01/22/2020] [Indexed: 11/26/2022]
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Esmaeili H, Cheraghi N, Khanjari A, Rezaeigolestani M, Basti AA, Kamkar A, Aghaee EM. Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages. Meat Sci 2020; 166:108135. [PMID: 32259681 DOI: 10.1016/j.meatsci.2020.108135] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 03/24/2020] [Accepted: 03/27/2020] [Indexed: 11/18/2022]
Abstract
The efficacy of chitosan (CH) and whey protein (WP) films impregnated with garlic essential oil (GEO, 2% v/v) or nanoencapsulated GEO (NGEO, 2% v/v) to extend the shelf life of refrigerated vacuum-packed sausages were assessed and compared during 50 days. The primary evaluation of GEO and NGEO showed that GEO had a considerable amount of active compounds diallyl sulfide derivatives (~67%) and the mean size and zeta potential of NGEO were 101 nm and -7.27 mV, respectively. Based on the microbiological and lipid stability analysis of the sausages, all active films retarded lipid oxidation and the growth of main spoilage bacterial groups compared to the control, and CH film containing NGEO exhibited the best result with the peroxide value, thiobarbituric acid reactive substances and aerobic plate count of 0.37 (meq/kg lipid), 0.47 (mg malondialdehyde/kg) and 3.69 (log CFU/g), respectively, on day 50. The nanoencapsulation of GEO made no significant differences in the sensory properties comparing to free-GEO samples (P < .05).
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Affiliation(s)
- Hossein Esmaeili
- Department of Microbiology and Immunology, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Narjes Cheraghi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran; Tehran Hamburger Company, Tehran, Iran
| | - Ali Khanjari
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
| | - Mohammadreza Rezaeigolestani
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran..
| | - Afshin Akhondzadeh Basti
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Abolfazl Kamkar
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Ebrahim Molaee Aghaee
- Department of Environmental Health, Division of Food Safety & Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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Farsanipour A, Khodanazary A, Hosseini SM. Effect of chitosan-whey protein isolated coatings incorporated with tarragon Artemisia dracunculus essential oil on the quality of Scomberoides commersonnianus fillets at refrigerated condition. Int J Biol Macromol 2020; 155:766-771. [PMID: 32234442 DOI: 10.1016/j.ijbiomac.2020.03.228] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 03/22/2020] [Accepted: 03/25/2020] [Indexed: 01/09/2023]
Abstract
The purpose of present work was to assess the effects of chitosan (CH) coating in combination with whey protein isolated (WPI) and tarragon essential oil (TEO) on the bacterial (total mesophilic (TMC) bacteria and psychrotrophic (PTC) bacteria), physicochemical (total volatile bases- nitrogen (TVB-N), pH, thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA)) and sensory properties of Scomberoides commersonnianus muscle during storage at refrigerator (4 ± 1 °C). The fillet were randomly divided into seven lots and subjected to the following treatments by immersion: chitosan (CH), whey protein isolate (WPI), whey protein isolate- TEO (WPI-TEO), chitosan-TEO (CH-TEO), chitosan-whey protein isolated (CH-WPI), chitosan/whey protwin isolated+ TEO (CH/WPI + TEO) and controls, then stored at 4 °C. Results indicated that incorporation of WPI and TEO into the material coating developed active coatings with good antimicrobial agent growth inhibition activity against TMC and PTC bacteria. The coated samples also retarded the increase in the contents of TVB-N, pH, TBARS and FFA during storage. The score less than critical score of 3 was made at day 8 and 12 for fillet coated with control and coated samples except of fillets coated with chitosan, respectively. These results confirmed that the incorporation of essential oils or other biopolymers into edible coatings may improve the deterioration of chilled seafood.
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Affiliation(s)
- Arezoo Farsanipour
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
| | - Ainaz Khodanazary
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran.
| | - Seyyed Mehdi Hosseini
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran
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Hodel KVS, Fonseca LMDS, Santos IMDS, Cerqueira JC, dos Santos-Júnior RE, Nunes SB, Barbosa JDV, Machado BAS. Evaluation of Different Methods for Cultivating Gluconacetobacter hansenii for Bacterial Cellulose and Montmorillonite Biocomposite Production: Wound-Dressing Applications. Polymers (Basel) 2020; 12:polym12020267. [PMID: 31991906 PMCID: PMC7077264 DOI: 10.3390/polym12020267] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 12/26/2019] [Accepted: 01/01/2020] [Indexed: 11/28/2022] Open
Abstract
Bacterial cellulose (BC) has received considerable attention due to its unique properties, including an ultrafine network structure with high purity, mechanical strength, inherent biodegradability, biocompatibility, high water-holding capacity and high crystallinity. These properties allow BC to be used in biomedical and industrial applications, such as medical product. This research investigated the production of BC by Gluconacetobacter hansenii ATCC 23769 using different carbon sources (glucose, mannitol, sucrose and xylose) at two different concentrations (25 and 50 g∙L−1). The BC produced was used to develop a biocomposite with montmorillonite (MMT), a clay mineral that possesses interesting characteristics for enhancing BC physical-chemical properties, at 0.5, 1, 2 and 3% concentrations. The resulting biocomposites were characterized in terms of their physical and barrier properties, morphologies, water-uptake capacities, and thermal stabilities. Our results show that bacteria presented higher BC yields in media with higher glucose concentrations (50 g∙L−1) after a 14-day incubation period. Additionally, the incorporation of MMT significantly improved the mechanical and thermal properties of the BC membranes. The degradation temperature of the composites was extended, and a decrease in the water holding capacity (WHC) and an improvement in the water release rate (WRR) were noted. Determining a cost-effective medium for the production of BC and the characterization of the produced composites are extremely important for the biomedical applications of BC, such as in wound dressing materials.
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Affiliation(s)
- Katharine Valéria Saraiva Hodel
- University Center SENAI CIMATEC, National Service of Industrial Learning, Laboratory of Pharmaceutical’s Formulations, Health Institute of Technologies (ITS CIMATEC), Salvador 41650-010, Brazil; (K.V.S.H.); (L.M.d.S.F.); (J.C.C.); (J.D.V.B.)
| | - Larissa Moraes dos Santos Fonseca
- University Center SENAI CIMATEC, National Service of Industrial Learning, Laboratory of Pharmaceutical’s Formulations, Health Institute of Technologies (ITS CIMATEC), Salvador 41650-010, Brazil; (K.V.S.H.); (L.M.d.S.F.); (J.C.C.); (J.D.V.B.)
| | - Isa Moreira da Silva Santos
- University Center SENAI CIMATEC, National Service of Industrial Learning, Salvador 41650-010, Brazil; (I.M.d.S.S.); (R.E.d.S.-J.); (S.B.N.)
| | - Jamile Costa Cerqueira
- University Center SENAI CIMATEC, National Service of Industrial Learning, Laboratory of Pharmaceutical’s Formulations, Health Institute of Technologies (ITS CIMATEC), Salvador 41650-010, Brazil; (K.V.S.H.); (L.M.d.S.F.); (J.C.C.); (J.D.V.B.)
| | | | - Silmar Baptista Nunes
- University Center SENAI CIMATEC, National Service of Industrial Learning, Salvador 41650-010, Brazil; (I.M.d.S.S.); (R.E.d.S.-J.); (S.B.N.)
| | - Josiane Dantas Viana Barbosa
- University Center SENAI CIMATEC, National Service of Industrial Learning, Laboratory of Pharmaceutical’s Formulations, Health Institute of Technologies (ITS CIMATEC), Salvador 41650-010, Brazil; (K.V.S.H.); (L.M.d.S.F.); (J.C.C.); (J.D.V.B.)
| | - Bruna Aparecida Souza Machado
- University Center SENAI CIMATEC, National Service of Industrial Learning, Laboratory of Pharmaceutical’s Formulations, Health Institute of Technologies (ITS CIMATEC), Salvador 41650-010, Brazil; (K.V.S.H.); (L.M.d.S.F.); (J.C.C.); (J.D.V.B.)
- Correspondence: ; Tel.: +55-(71)-3879-5624
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39
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Browning metabolism and quality of fresh-cut drumstick ( Moringa oleifera) as influenced by acidulant treatments. Journal of Food Science and Technology 2020; 57:2010-2016. [PMID: 32431327 DOI: 10.1007/s13197-019-04233-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/12/2019] [Accepted: 12/26/2019] [Indexed: 10/25/2022]
Abstract
Though fresh-cut products save our time, but they are very much prone to enzymatic browning that drastically affects product's quality and marketability. Drumstick pods are considered as super food due to high nutritional contents. However, the fresh-cut pods are prone to brown discoloration. The enzyme activities promote the softening and cut-surface browning of pods, thus deteriorates their texture, decreases consumer appeal and shortens the shelf life. So, we aimed to assess the effect of citric (1%) and ascorbic (1%) acid treatments on quality attributes of fresh-cut drumsticks at 3-d interval during storage (5 ± 1 °C). In general there was an increase in lignin and quinone contents, while phenolic content was decreased during storage. However, samples subjected to ascorbic acid dip had higher phenolic content, lower rate of lignin formation, and reduced membrane permeability. Enzyme activities (polyphenol oxidase and peroxidase) were found to increase during storage, however, samples treated with ascorbic acid showed lower activities than that of the control and citric acid treated samples. The reduced enzyme activities resulted in the reduced browning incidence and maintained the quality. Therefore, postharvest dip of fresh-cut drumstick in to ascorbic acid (1%) could be suggested to increase the shelf life with reduced browning during low temperature storage.
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Zhou L, Liao T, Liu W, Zou L, Liu C, Terefe NS. Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems. Crit Rev Food Sci Nutr 2019; 60:3594-3621. [PMID: 31858810 DOI: 10.1080/10408398.2019.1702500] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition of PPO and enzymatic browning by various organic acids based on studies in model systems, critically evaluates the relevance of such studies to real food systems and assesses the implication of the synergistic inhibitory effects of organic acids with other physicochemical processing techniques on product quality and safety. Organic acids inhibit the activity of PPO and enzymatic browning via different mechanisms and therefore the suitability of a particular organic acid depends on the structure and the catalytic properties of PPO and the physicochemical properties of the food matrix. Studies in model systems provide an invaluable insight into the inhibitory mechanisms of various organics acids. However, the difference in the effectiveness of PPO inhibitors between model systems and food systems and the lack of correlation between the degree of PPO inhibition based on in vitro assays and enzymatic browning imply that the effectiveness of organic acids can be accurately evaluated only via direct assessment of browning inhibition in a particular food system. Combination of organic acids with physical processing techniques is one of the most viable approaches for PPO inhibition since the observed synergistic effect helps to reduce the undesirable organoleptic quality changes from the use of excessive concentration of organic acids or intense physical processing.
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Affiliation(s)
- Lei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Life Sciences, Nanchang University, Nanchang, China
| | - Tao Liao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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Sportelli MC, Izzi M, Volpe A, Lacivita V, Clemente M, Di Franco C, Conte A, Del Nobile MA, Ancona A, Cioffi N. A new nanocomposite based on LASiS-generated CuNPs as a preservation system for fruit salads. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100422] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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42
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Samadani F, Behzad T, Enayati MS. Facile strategy for improvement properties of whey protein isolate/walnut oil bio-packaging films: Using modified cellulose nanofibers. Int J Biol Macromol 2019; 139:858-866. [DOI: 10.1016/j.ijbiomac.2019.08.042] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 07/22/2019] [Accepted: 08/05/2019] [Indexed: 10/26/2022]
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43
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Scatolino MV, Dias MC, Silva DW, Bufalino L, Martins MA, Piccoli RH, Tonoli GHD, Londero AA, Neto VO, Mendes LM. Tannin-stabilized silver nanoparticles and citric acid added associated to cellulose nanofibrils: effect on film antimicrobial properties. SN APPLIED SCIENCES 2019. [DOI: 10.1007/s42452-019-1289-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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44
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Jamróz E, Kopel P, Juszczak L, Kawecka A, Bytesnikova Z, Milosavljevic V, Makarewicz M. Development of furcellaran-gelatin films with Se-AgNPs as an active packaging system for extension of mini kiwi shelf life. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100339] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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45
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Liu X, Wang T, Lu Y, Yang Q, Li Y, Deng X, Liu Y, Du X, Qiao L, Zheng J. Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage. Food Chem 2019; 301:125287. [PMID: 31387048 DOI: 10.1016/j.foodchem.2019.125287] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 07/28/2019] [Accepted: 07/28/2019] [Indexed: 10/26/2022]
Abstract
The surface browning usually occurs on fresh-cut potato during storage. The effect of short-time high oxygen pretreatment on anti-browning of fresh-cut potato slices was investigated. The whole potato tubers were firstly immersed in the oxygen concentration of 21%, 60% and 80% for 20 min. Then, the potatoes were peeled, cut and stored at 4 °C for 8 days. The results showed that the short-time 80% oxygen pretreatment possessed significantly anti-browning effect by retarding the increase of polyphenol oxidase (PPO) activity and the accumulation of malondialdehyde (MDA) content, maintaining the cell integrity. Meanwhile, the 80% oxygen treatment could increase the activities of phenylalanine ammonia lyase (PAL) and peroxidase (POD), and the total phenolic content. Importantly, the 80% oxygen treatment could effectively improve the antioxidant capacity. Overall, all results suggest that the short-time high oxygen pretreatment holds great promise on anti-browning of fresh-cut potato.
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Affiliation(s)
- Xia Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China.
| | - Ting Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Yuzhuo Lu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Qian Yang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Yuan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Xudong Deng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Ying Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Xinru Du
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Liping Qiao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Jiaxuan Zheng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
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Abstract
Purpose
This paper aims to update with information about edible coating on minimally processed and fresh fruits, focussing on the composition, active ingredients, antimicrobial concentration and their effect on ripening rate, phytonutrients retention and shelf-life of fruits. In future, the data will be helpful for the processors to select the best coating material and its effective concentration for different fresh and minimally processed fruits.
Design/methodology/approach
Major scientific information was collected from Scopus, Web of Science, Mendeley and Google Scholar. Several key words such as postharvest, edible coating, phytonutrients, shelf-life enhancement, bioactive compounds, minimally processed fruits and antimicrobial compounds were used to find the data. Relevant information was collected by using 90 recent research and review articles.
Findings
The main findings of this comprehensive review are to improve the quality of fruits, to meet the next-generation food security needs. However, in the process of achieving the goal of improving quality of food produce, embrace of synthetic, non-biodegradable packaging materials have increased, creating serious pollution problem. Amidst several alternatives for replacement of synthetic packaging, the option of biodegradable films and coatings showed promising results.
Originality/value
The paper represents recent information about the edible coating used for the enhancement of shelf-life of fresh and minimally processed fruits.
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Sothornvit R. Nanostructured materials for food packaging systems: new functional properties. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.03.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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