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Jiang C, Yang H, Liu T, Zhang Q, Zou Y, Wang S. Fabrication, characterization and evaluation of Manihot esculenta starch based intelligent packaging films containing gum ghatti and black currant ( Ribes nigrum) extract for freshness monitoring of beef meat. Food Chem X 2024; 23:101616. [PMID: 39170066 PMCID: PMC11338140 DOI: 10.1016/j.fochx.2024.101616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2024] [Revised: 06/29/2024] [Accepted: 07/02/2024] [Indexed: 08/23/2024] Open
Abstract
In this study, active and intelligent films were fabricated using M. esculenta starch (MES), gum ghatti (GG) and R. nigrum extract (RNE) and their functionality, physicochemical properties and practical application were assessed. Incorporation of GG decreased water vapor permeability (WVP) (9.73 to 8.91 × 10-11 g m-1 s-1 Pa-1), increased tensile strength (TS) (16.63 to 44.45 MPa) and elongation at break (EAB) (4.47 to 6.82%) of MES film. Incorporation of RNE decreased WVP (8.91 to 7.87 × 10-11 g m-1 s-1 Pa-1) and TS (44.45 to 26.33 MPa) of MES-GG film. MES-GG-RNE films showed enhanced thermal stability, light barrier performance, excellent pH and ammonia sensitivities, strong antioxidant activity, and significant visible color change when monitoring beef freshness. Findings supported the application of this strategy in fabrication of MES-GG-RNE films for active and intelligent packaging. Further study on stability, sustainability and consumer acceptability of films is in progress.
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Affiliation(s)
- Changxing Jiang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Hongwu Yang
- Xuzhou Medical University, Xuzhou 221004, Jiangsu, PR China
| | - Tingting Liu
- Affiliated Huai'an Hospital of Xuzhou Medical University and Huai'an Second People's Hospital, Huai'an 223002, Jiangsu, PR China
- The Second Affiliated Hospital and Yuying Children's Hospital of Wenzhou Medical University, Wenzhou, 325027, Zhejiang, PR China
| | - Qian Zhang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Yufei Zou
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Siyu Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
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Nasibiselahchin A, Soltanolkottabi F. Surface modification of polysulfone reverse osmosis membrane with chitosan-modified zinc oxide for water desalination. ENVIRONMENTAL TECHNOLOGY 2024; 45:3912-3923. [PMID: 37515812 DOI: 10.1080/09593330.2023.2237657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Accepted: 07/06/2023] [Indexed: 07/31/2023]
Abstract
Decreasing groundwater levels, increasing world population, and pollution of water resources by industries lead to the use of new technologies for augmenting the fresh water supply such as its desalination. Chitosan-modified zinc oxide (C-ZnO) nanoparticles were synthesized and used for surface modification of polysulfone (PSf) in water desalination. PSf /C-ZnO membrane was fabricated through the phase inversion method and characterized by Fourier transfer infrared (FTIR), X-Ray diffraction (XRD), field emission scanning electron microscope (FESEM), atomic force microscope (AFM), energy dispersive X-ray (EDX), Braunauer-Emmett-Teller (BET), and contact angle. The nanoparticle effect on the membrane properties was investigated by measuring the pure water flux and solute rejection under two constant pressures, at 6 and 10 bar, and the salts concentration of MgSO4, MgCl2, NaCl, and CaCl2 at 1 gL-1. The results showed that nanoparticles increased the hydrophilicity of the pristine PSf membrane while slightly decreasing the water permeability. Moreover, the salt rejection increased with the nanoparticle addition up to 0.2 wt.% while it decreased with 0.5 wt.% nanoparticle due to changing the membrane finger-like pores sublayer structure.
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Affiliation(s)
- Ahmad Nasibiselahchin
- Department of Chemical Engineering, Shahreza Branch, Islamic Azad University, Shahreza, Iran
| | - Fariba Soltanolkottabi
- Department of Chemical Engineering, Shahreza Branch, Islamic Azad University, Shahreza, Iran
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Wu X, Yan X, Zhang J, Wu X, Zhang Q, Zhang B. Intelligent films based on dual-modified starch and microencapsulated Aronia melanocarpa anthocyanins: Functionality, stability and application. Int J Biol Macromol 2024; 275:134076. [PMID: 39053820 DOI: 10.1016/j.ijbiomac.2024.134076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 06/24/2024] [Accepted: 07/19/2024] [Indexed: 07/27/2024]
Abstract
This study aims to enhance the physical properties and color stability of anthocyanin-based intelligent starch films. Three dual-modified starches, namely crosslinked-oxidized starch (COS), acetylated distarch phosphate (ADSP), and hydroxypropyl distarch phosphate (HDSP), were utilized as film matrices. Aronia melanocarpa anthocyanins were incorporated through three different pre-treatments (free, spray-drying microencapsulation, and freeze-drying microencapsulation) to assess the prepared films' functionality, stability, and applicability. The results indicate that the ADSP film exhibited an approximately two-fold increase in elongation at break (EAB) compared to native starch film. Specifically, the ADSP film's water contact angle (WCA) reached 90°, demonstrating excellent flexibility and hydrophobicity. Scanning electron microscopy (SEM) revealed stronger interactions between anthocyanins and the film matrix after microencapsulation. Furthermore, after 30 days of exposure to 37 °C heat and light radiation, the freeze-dried anthocyanin-based intelligent film (FDA film) exhibited minimal fading, displaying the highest stability among the tested films. Notably, during beef freshness monitoring, the intelligent films underwent significant color changes as the beef deteriorated. In conclusion, the developed FDA film, with its outstanding stability and responsive pH characteristics, holds immense potential as a novel packaging material for food applications.
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Affiliation(s)
- Xiuli Wu
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun, Jilin Province 130022, China.
| | - Xiangxuan Yan
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun, Jilin Province 130022, China.
| | - Jianwen Zhang
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun, Jilin Province 130022, China.
| | - Xuexu Wu
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun, Jilin Province 130022, China.
| | - Qing Zhang
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun, Jilin Province 130022, China.
| | - Bingqian Zhang
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Rd, Changchun, Jilin Province 130022, China.
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Liu T, Zheng N, Ma Y, Zhang Y, Lei H, Zhen X, Wang Y, Gou D, Zhao J. Recent advancements in chitosan-based intelligent food freshness indicators: Categorization, advantages, and applications. Int J Biol Macromol 2024; 275:133554. [PMID: 38950804 DOI: 10.1016/j.ijbiomac.2024.133554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 06/14/2024] [Accepted: 06/27/2024] [Indexed: 07/03/2024]
Abstract
With an increasing emphasis on food safety and public health, there is an ongoing effort to develop reliable, non-invasive methods to assess the freshness of diverse food products. Chitosan-based food freshness indicators, leveraging properties such as biocompatibility, biodegradability, non-toxicity, and high stability, offer an innovative approach for real-time monitoring of food quality during storage and transportation. This review introduces intelligent food freshness indicators, specifically those utilizing pH-sensitive dyes like anthocyanins, curcumin, alizarin, shikonin, and betacyanin. It highlights the benefits of chitosan-based intelligent food freshness indicators, emphasizing improvements in barrier and mechanical properties, antibacterial activity, and composite film solubility. The application of these indicators in the food industry is then explored, alongside a concise overview of chitosan's limitations. The paper concludes by discussing the challenges and potential areas for future research in the development of intelligent food freshness indicators using chitosan. Thus, chitosan-based smart food preservation indicators represent an innovative approach to providing real-time data for monitoring food quality, offering valuable insights to both customers and retailers, and playing a pivotal role in advancing the food industry.
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Affiliation(s)
- Tong Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China
| | - Nan Zheng
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yaomei Ma
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yu Zhang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Hongyu Lei
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Xinyu Zhen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yue Wang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Dongxia Gou
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China.
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Mizielińska M, Bartkowiak A. The Influence of Zinc Oxide and Zinc Stearate on the Antimicrobial Activity of Coatings Containing Raspberry and Chokeberry Extracts. Molecules 2024; 29:3493. [PMID: 39124897 PMCID: PMC11314005 DOI: 10.3390/molecules29153493] [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: 05/27/2024] [Revised: 07/21/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024] Open
Abstract
The goal of this research was to analyse the synergistic effect between selected plant extracts with zinc oxide particles, and zinc stearate. The influence of ZnO on the antimicrobial effectiveness of the selected extracts was confirmed in previous research carried out by the authors. However, the impact of zinc stearate on extract activity has yet to be analysed. The aim was to cover PLA films with active coatings based on hydroxy-propyl-methyl-cellulose (HPMC), or/and ethyl cellulose (EC) containing plant extracts and ZnO which has a synergistic effect. An additional aim was to use a CO2 extract of raspberry seed (RSE) with zinc stearate as active additives within the coatings. An examination of the antimicrobial properties (against Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Pseudomonas syringae and Φ6 bacteriophage) of the covered films, as well as an investigation of layer presence with regards to PLA morphology (SEM, ATR-FTIR analysis) was carried out. The research work that was performed indicated that black chokeberry extract (ChE) and zinc oxide particles were effective against S. aureus, P. syringae and B. subtilis strains. In addition, the ChE with zinc stearate (ZnSt) was active against all analysed strains. The HPMC with ChE and ZnO as additives had antimicrobial properties against S. aureus, P. syringae and E. coli strains. The ChE was found to inhibit the growth of all of the analysed bacterial strains. When considering the coatings based on EC with the CO2 extract of raspberry seed (RSE) and ZnO, it was noted that they were only active against Gram-negative bacteria. The results of the experiments confirmed that AC1 (EC with RSE with ZnO) and AC2 (EC with RSE with ZnSt) coatings were not active against a phi6 bacteriophage. The HPMC coating containing the AC3 layer (ChE and ZnO) eliminated Φ6 particles, confirming its antiviral properties. In addition, the presence of the active (AC1, AC2 and AC3) coatings was confirmed by SEM and FTIR analysis.
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Affiliation(s)
| | - Artur Bartkowiak
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland;
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Chen D, Lv J, Wang A, Yong H, Liu J. Intelligent Food Packaging: Quaternary Ammonium Chitosan/Gelatin Blended Films Enriched with Blueberry Anthocyanin-Derived Cyanidin for Shrimp and Milk Freshness Monitoring. Foods 2024; 13:2237. [PMID: 39063321 PMCID: PMC11275320 DOI: 10.3390/foods13142237] [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: 06/22/2024] [Revised: 07/11/2024] [Accepted: 07/15/2024] [Indexed: 07/28/2024] Open
Abstract
Blueberry anthocyanin-derived cyanidin (BAC) was used to prepare a series of responsive food freshness packaging films by compounding it with quaternary chitosan (QC) and gelatin (G). The fundamental properties, pH sensitivity, and functional attributes of the films were examined. The BAC solutions exhibited notable variations in color (from red to pink to violet) under different pH conditions. The incorporation of BAC resulted in improved UV-vis shielding capabilities but compromised the mechanical strength of the films (with tensile strength values from 85.02 to 44.89 MPa, elongation at break from 13.08% to 3.6%, and water vapor transmission rates from 5.24 × 10-9 to 7.80 × 10-9 g m-1 s-1 Pa-1). The QC-G-BAC films, containing 5-15 wt% BAC, exhibited noticeable color changes in acidic/ammonia environments within a short timeframe, easily discernible to the naked eye. Furthermore, the inclusion of BAC significantly enhanced the antioxidant and antimicrobial properties of the films. The addition of 5-15 wt% BAC to QC-G-BAC films could be employed for assessing the freshness of fresh shrimp (from red to dark red) and pasteurized milk (from red to dark earthy yellow). Among them, the total color difference (ΔE) of QC-G-BAC5 film was significantly correlated with the pH, acidity, and total colony count of pasteurized milk (R = 0.846, -0.930, -0.908, respectively). This new concept in smart packaging offers a straightforward and user-friendly freshness indicator.
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Affiliation(s)
| | | | | | | | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (D.C.); (J.L.); (A.W.); (H.Y.)
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Khan J, An H, Alam S, Kalsoom S, Huan Chen S, Ayano Begeno T, Du Z. Smart colorimetric indicator films prepared from chitosan and polyvinyl alcohol with high mechanical strength and hydrophobic properties for monitoring shrimp freshness. Food Chem 2024; 445:138784. [PMID: 38387319 DOI: 10.1016/j.foodchem.2024.138784] [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: 10/31/2023] [Revised: 02/15/2024] [Accepted: 02/15/2024] [Indexed: 02/24/2024]
Abstract
This work aimed to develop and characterize a colorimetric indicator films based on chitosan (CS), polyvinyl alcohol (PVA), and shikonin (SKN) from radix Lithospermi by casting method. The prepared films can serve as smart packaging for monitoring shrimp freshness which having excellent antimicrobial and antioxidant activity. The shikonin containing films have better hydrophobicity, barrier properties, and tensile strength. The release kinetics analysis shows that the loading amount causes a prolonged release of SKN from the prepared films. Increasing SKN in the CS/PVA film from 1 wt% to 2 wt% improved antibacterial effect for 24 h. Additionally, pH-sensitive color shifts from reddish (pH 2) to purple-bluish (pH 13) were visually seen in shikonin based solutions as well as films. The CS/PVA/SKN film detected shrimp deterioration at three temperatures (25, -20, and 4 °C) through color change. This study introduces a favorable approach for smart packaging in the food industry using multifunctional films.
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Affiliation(s)
- Jehangir Khan
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Haoyue An
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Shah Alam
- Department of Entomology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
| | - Saima Kalsoom
- Department of Chemistry, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
| | - Shu Huan Chen
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Teshale Ayano Begeno
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Zhenxia Du
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China.
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8
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Karimi Alavijeh D, Heli B, Ajji A. Development of a Sensitive Colorimetric Indicator for Detecting Beef Spoilage in Smart Packaging. SENSORS (BASEL, SWITZERLAND) 2024; 24:3939. [PMID: 38931722 PMCID: PMC11207943 DOI: 10.3390/s24123939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/28/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024]
Abstract
This study aimed to fabricate and characterize a novel colorimetric indicator designed to detect ammonia (NH3) and monitor meat freshness. The sensing platform was constructed using electrospun nanofibers made from polylactic acid (PLA), which were then impregnated with anthocyanins as a natural pH-sensitive dye, extracted from red cabbage. This research involved investigating the relationship between the various concentrations of anthocyanins and the colorimetric platform's efficiency when exposed to ammonia vapor. Scanning electron microscope (SEM) results were used to examine the morphology and structure of the nanofiber mats before and after the dip-coating process. The study also delved into the selectivity of the indicator when exposed to various volatile organic compounds (VOCs) and their stability under extreme humidity levels. Furthermore, the platform's sensitivity was evaluated as it encountered ammonia (NH3) in concentrations ranging from 1 to 100 ppm, with varying dye concentrations. The developed indicator demonstrated an exceptional detection limit of 1 ppm of MH3 within just 30 min, making it highly sensitive to subtle changes in gas concentration. The indicator proved effective in assessing meat freshness by detecting spoilage levels in beef over time. It reliably identified spoilage after 10 h and 7 days, corresponding to bacterial growth thresholds (107 CFU/mL), both at room temperature and in refrigerated environments, respectively. With its simple visual detection mechanism, the platform offered a straightforward and user-friendly solution for consumers and industry professionals alike to monitor packaged beef freshness, enhancing food safety and quality assurance.
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Affiliation(s)
| | | | - Abdellah Ajji
- Département de Génie Chimique, Polytechnique Montréal, Montréal, QC H3C 3A7, Canada; (D.K.A.); (B.H.)
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Long W, Lin Y, Lv C, Dong J, Lv M, Lou X. High-compatibility properties of Aronia melanocarpa extracts cross-linked chitosan/polyvinyl alcohol composite film for intelligent food packaging. Int J Biol Macromol 2024; 270:132305. [PMID: 38740148 DOI: 10.1016/j.ijbiomac.2024.132305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 04/14/2024] [Accepted: 05/10/2024] [Indexed: 05/16/2024]
Abstract
Although the active and intelligent properties of rich in anthocyanin extracts added to films have been extensively studied, there remains a sparsity of research pertaining to the miscibility of blended films. This work focused on the miscibility of the chitosan/polyvinyl alcohol (CP) film caused by the addition of Aronia melanocarpa extracts (AME), which are rich anthocyanins and phenolic acids, and its effect on physicochemical and functional properties. AME facilitated the amidation reaction and ionic interaction of chitosan in CP films, leading to loss of the crystallinity degree of chitosan. Furthermore, the crystal disruption promoted the formation of hydrogen bonds with polyvinyl alcohol (PVA) with the promoted miscibility. CP film incorporated with 8 % AME possessed the highest tensile strength (26.79 MPa), and elongation at break (66.38 %) as well as excellent ultraviolet-visible (UV-vis) light barrier property, water vapor barrier properties, due to its high miscibility degree. Moreover, this film also showed excellent antioxidant, antibacterial activity, and pH response function, which could be used to monitor the storage of highly perishable shrimp. Hence, the AME provided extra functionality and improved miscibility between chitosan and PVA, which showed great potential for the preparation of high-performance bioactive-fortified and intelligent food packaging films.
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Affiliation(s)
- Wenjie Long
- College of Food Science and Technology, Bohai University, Jinzhou 121013, PR China; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, PR China
| | - Yawen Lin
- College of Food Science and Technology, Bohai University, Jinzhou 121013, PR China; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, PR China.
| | - Changxin Lv
- College of Food Science and Technology, Bohai University, Jinzhou 121013, PR China; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, PR China.
| | - Junli Dong
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Meilin Lv
- College of Food Science and Technology, Bohai University, Jinzhou 121013, PR China; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, PR China
| | - Xiaohua Lou
- College of Food Science and Technology, Bohai University, Jinzhou 121013, PR China; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, PR China
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Chiu I, Yang T. Biopolymer-based intelligent packaging integrated with natural colourimetric sensors for food safety and sustainability. ANALYTICAL SCIENCE ADVANCES 2024; 5:e2300065. [PMID: 38948319 PMCID: PMC11210745 DOI: 10.1002/ansa.202300065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 03/04/2024] [Accepted: 03/28/2024] [Indexed: 07/02/2024]
Abstract
Increasing concerns about global food safety and security demands innovative solutions, particularly in food packaging technologies. This review paper investigates the advanced integration of natural colourimetric sensors with biopolymer-based packaging materials, with a focus on developments over the past 5 years. These sensors change colour in response to environmental stimuli such as oxygen, temperature, pH and relative humidity, intuitively indicating food freshness and safety. The paper emphasizes the recent advancements in using natural colourants, such as alizarin, anthocyanins, betacyanins, chlorophyll, curcumin and shikonin. When combined with either natural or synthetic biopolymers, these colourants contribute to a sustainable and eco-friendly approach to food packaging. Such technological advances could notably decrease the incidence of foodborne illnesses by signaling potential spoilage or contamination, while also addressing food wastage by providing clear indications of edibility. Although challenges remain in sensor longevity and widespread adoption, the prospects for biopolymer-based food packaging with embedded natural colourimetric sensors are promising.
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Affiliation(s)
- Ivy Chiu
- Food, Nutrition and Health Program, Faculty of Land and Food SystemsThe University of British ColumbiaVancouverCanada
| | - Tianxi Yang
- Food, Nutrition and Health Program, Faculty of Land and Food SystemsThe University of British ColumbiaVancouverCanada
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11
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Oun AA, Roy S, Hong SJ, Shin GH, Yoo S, Kim JT. Development of smart colorimetric indicators for tracking kimchi freshness by loading aronia extract in agar, κ-carrageenan, and cellulose nanofiber films. Int J Biol Macromol 2024; 270:132343. [PMID: 38750841 DOI: 10.1016/j.ijbiomac.2024.132343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 05/01/2024] [Accepted: 05/11/2024] [Indexed: 05/21/2024]
Abstract
Color indicator films incorporating aronia extract powder (AEP) and biopolymers like agar, carrageenan, and cellulose nanofiber (CNF) were developed to monitor kimchi freshness. AEP-containing films showed strong UV-barrier properties, and reduced light transmittance by 99.12 % for agar, 98.86 % for carrageenan, and 98.67 % for CNF-based films. All AEP-films exhibited high sensitivity to pH changes and vapor exposure to ammonia and acetic acid. Color change notably influenced by the polymer type, particularly evident with ammonia vapor exposure, especially in the AEP/carrageenan film. The chemical structure and thermal stability of the biopolymers remained unchanged after AEP-addition. Tensile strength increased by 24.2 % for AEP/CNF but decreased by 19.4 % for AEP/agar and 24.3 % for AEP/carrageenan films. AEP-containing films displayed strong antioxidant activity, with 99 % free radical scavenging in ABTS and ~ 80 % in DPPH assays. Alkalized AEP-indicator films were more effective in detecting color changes during kimchi packaging tests. Among the labels, alkalized AEP/agar film showed the most obvious color change from green-gray (fresh kimchi, pH 5.5, acidity 0.48 %) to pale brown (optimal fermentation, pH 4.6, acidity 0.70 %), and pale violet-brown (over-fermented, pH 3.80, acidity 1.35 %). Alkalized AEP-indicator films offer promising real-time detection of packed fermented foods like kimchi.
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Affiliation(s)
- Ahmed A Oun
- Nanotechnology and Advanced Materials Central Lab, Regional Center for Food & Feed, Agricultural Research Center, Giza, Egypt
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Su Jung Hong
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - SeungRan Yoo
- Hygienic Safety·Packaging Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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12
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Feng Q, Fan B, He YC. Antibacterial, antioxidant, Cr(VI) adsorption and dye adsorption effects of biochar-based silver nanoparticles‑sodium alginate-tannic acid composite gel beads. Int J Biol Macromol 2024; 271:132453. [PMID: 38772472 DOI: 10.1016/j.ijbiomac.2024.132453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 05/02/2024] [Accepted: 05/12/2024] [Indexed: 05/23/2024]
Abstract
Ultrasonic extraction of Osmanthus fragrans was used for reducing Ag+ to prepare AgNPs, which were further loaded on barley distiller's grains shell biochar. By supplementary of sodium alginate and tannic acid, composite gel beads were prepared. The physical properties of biochar-based AgNPs‑sodium alginate-tannic acid composite gel beads (C-Ag/SA/TA) were characterized. SEM, FTIR, and XRD showed that biochar-based AgNPs were compatible with sodium alginate-tannic acid. CAg greatly improved the dissolution, swelling, and expansion of gel beads. Through the analysis by the agar diffusion method, C-Ag/SA/TA gel beads had high antibacterial activity (inhibition zone: 22 mm against Escherichia coli and 20 mm against Staphylococcus aureus). It was observed that C-Ag/SA/TA composite gel beads had high antioxidant capacity and the free radical scavenging rate reached 89.0 %. The dye adsorption performance of gel beads was studied by establishing a kinetic model. The maximum adsorption capacities of C-Ag/SA/TA gel beads for methylene blue and Congo red were 166.57 and 318.06 mg/g, respectively. The removal rate of Cr(VI) reached 96.4 %. These results indicated that the prepared composite gel beads had a high adsorption capacity for dyes and metal ions. Overall, C-Ag/SA/TA composite gel beads were biocompatible and had potential applications in environmental pollution treatment.
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Affiliation(s)
- Qian Feng
- School of Pharmacy & School of Biological and Food Engineering, Changzhou University, Changzhou 530004, China
| | - Bo Fan
- School of Pharmacy & School of Biological and Food Engineering, Changzhou University, Changzhou 530004, China
| | - Yu-Cai He
- School of Pharmacy & School of Biological and Food Engineering, Changzhou University, Changzhou 530004, China; State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan 430062, China.
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13
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Yi F, Chen X, Hou F, Song L, Zhan S, Wang X, Zhang R, Yang Q, Wang X, Liu Z. Chitosan/zein-based sustained-release composite films: Fabrication, physicochemical properties and release kinetics of tea polyphenols from polymer matrix. Int J Biol Macromol 2024; 269:131970. [PMID: 38697413 DOI: 10.1016/j.ijbiomac.2024.131970] [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: 01/03/2024] [Revised: 04/03/2024] [Accepted: 04/27/2024] [Indexed: 05/05/2024]
Abstract
This study investigated the properties of chitosan/zein/tea polyphenols (C/Z/T) films and analyzed the release kinetics of tea polyphenols (TP) in various food simulants to enhance the sustainability and functionality of food packaging. The results revealed that TP addition enhanced the hydrophilicity, opacity and mechanical properties of film, and improved the compatibility between film matrix. 1.5 % TP film showed the lowest lightness (76.4) and the highest chroma (29.1), while 2 % TP film had the highest hue angle (1.5). However, the excessive TP (above 1 % concentration) led to a decrease in compatibility and mechanical properties of film. The TP concentration (2 %) resulted in the highest swelling degree in aqueous (750.6 %), alcoholic (451.1 %), and fatty (6.4 %) food simulants. The cumulative release of TP decreased to 16.32 %, 47.13 %, and 5.87 % with the increase of TP load in the aqueous, alcoholic, and fatty food simulants, respectively. The Peleg model best described TP release kinetics. The 2 % TP-loaded film showed the highest DPPH (97.13 %) and ABTS (97.86 %) free radical scavenging activity. The results showed TP release influenced by many factors and obeyed Fick's law of diffusion. This study offered valuable insights and theoretical support for the practical application of active films.
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Affiliation(s)
- Fangxuan Yi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Xiuxiu Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Fanyun Hou
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Lisha Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Shouqing Zhan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Xiaomin Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Rongfei Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Qingqing Yang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Zhanli Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China.
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14
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He Y, Yuan Y, Gao Y, Chen M, Li Y, Zou Y, Liao L, Li X, Wang Z, Li J, Zhou W. Enhancement of Colorimetric pH-Sensitive Film Incorporating Amomum tsao-ko Essential Oil as Antibacterial for Mantis Shrimp Spoilage Tracking and Fresh-Keeping. Foods 2024; 13:1638. [PMID: 38890874 PMCID: PMC11171633 DOI: 10.3390/foods13111638] [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: 04/22/2024] [Revised: 05/20/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
Anthocyanin-based smart packaging has been widely used for food freshness monitoring, but it cannot meet the requirements of smart films with antibacterial properties. This study aimed to enhance the antibacterial properties of intelligent films by incorporating Amomum tsao-ko essential oil (AEO) for mantis shrimp spoilage tracking and keeping the product fresh. A smart film was designed by introducing AEO and purple potato anthocyanin (PPA) to a polyvinyl alcohol/cellulose nanocrystal (PVA/CNC) polymer matrix. Our findings revealed that APP and AEO imparted the smart film with a favorable oxygen barrier, UV protection, mechanical properties, and antioxidant and pH/NH3-sensitive functions. Interestingly, the PVA/CNC-AEO-PPA film achieved 45.41% and 48.25% bactericidal efficacy against S. putrefaciens and V. parahaemolyticus, respectively. Furthermore, a visual observation confirmed that the target film (PVA/CNC-AEO-PPA) changed color significantly during mantis shrimp spoilage: rose red-light red-pink-light gray-dark gray. Meanwhile, the PVA/CNC-AEO-PPA film retarded the quality deterioration of the mantis shrimp effectively. The PVA/CNC-AEO-PPA film shows great application potential in mantis shrimp preservation and freshness monitoring; it is expected to become a rapid sensor for detecting seafood quality non-destructively and a multifunctional film for better preservation of product quality.
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Affiliation(s)
- Yunxia He
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Yuan Yuan
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Yuanyuan Gao
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Mianhong Chen
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Yingying Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Ying Zou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Liangkun Liao
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Xiaotong Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhuo Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (Y.H.); (Y.Y.); (Y.G.); (M.C.); (Y.L.); (Y.Z.); (L.L.); (X.L.); (J.L.)
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15
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Ahmed M, Bose I, Nousheen, Roy S. Development of Intelligent Indicators Based on Cellulose and Prunus domestica Extracted Anthocyanins for Monitoring the Freshness of Packaged Chicken. Int J Biomater 2024; 2024:7949258. [PMID: 38577240 PMCID: PMC10994710 DOI: 10.1155/2024/7949258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 02/13/2024] [Accepted: 03/20/2024] [Indexed: 04/06/2024] Open
Abstract
Meat is a widely consumed food globally; however, variations in storage conditions along its supply chain can pose a potential food safety risk for consumers. Addressing this concern, we have developed freshness indicators designed to monitor the condition of packaged chicken. In this study, anthocyanins were infused with cellulose paper measuring 2 × 2 cm, and subsequent analysis focused on examining color changes concerning deteriorating chicken stored at 30°C for 48 h, with varying sample sizes being considered. The rise in total volatile nitrogen (TVB-N) compounds from an initial value of 3.64 ± 0.39 mg/100 g to 28.17 ± 1.46 mg/100 g acted as the stimulus for the color change in the indicator, simultaneously influencing the pH from the initial 7.03 ± 0.16 to 8.12 ± 0.39. The microbial load (aerobic plate count) of the chicken samples was also significantly increased. This collective shift in various parameters strongly suggests the occurrence of spoilage in chicken meat. The pH indicators exhibited a dark pink to red color for fresh chicken. As the chicken meat turned towards spoilage, the indicators changed to a dark blue and then a pale green color. FTIR spectroscopy results confirmed the presence of cellulose and anthocyanins. The FTIR analysis also validated the immobilization of plum anthocyanins within the cellulose paper and assessed their stability after 8 months of storage. Notably, the indicators demonstrated rapid sensitivity, showing a 20.5% response within one minute of ammonia exposure, which further increased to 29.5% after 3 min of exposure. The total color difference (ΔE) steadily rose in all the examined samples and also under various storage conditions. Overall, the indicators developed in this study exhibited a highly pronounced color transition, capable of distinguishing between fresh and spoiled chicken samples depending on the extent of spoilage and the specific day of observation.
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Affiliation(s)
- Mustafa Ahmed
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Ipsheta Bose
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Nousheen
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Swarup Roy
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India
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16
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Tsouko E, Pilafidis S, Kourmentza K, Gomes HI, Sarris G, Koralli P, Papagiannopoulos A, Pispas S, Sarris D. A sustainable bioprocess to produce bacterial cellulose (BC) using waste streams from wine distilleries and the biodiesel industry: evaluation of BC for adsorption of phenolic compounds, dyes and metals. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2024; 17:40. [PMID: 38475851 DOI: 10.1186/s13068-024-02488-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024]
Abstract
BACKGROUND The main challenge for large-scale production of bacterial cellulose (BC) includes high production costs interlinked with raw materials, and low production rates. The valorization of renewable nutrient sources could improve the economic effectiveness of BC fermentation while their direct bioconversion into sustainable biopolymers addresses environmental pollution and/or resource depletion challenges. Herein a green bioprocess was developed to produce BC in high amounts with the rather unexplored bacterial strain Komagataeibacter rhaeticus, using waste streams such as wine distillery effluents (WDE) and biodiesel-derived glycerol. Also, BC was evaluated as a bio-adsorbent for phenolics, dyes and metals removal to enlarge its market diversification. RESULTS BC production was significantly affected by the WDE mixing ratio (0-100%), glycerol concentration (20-45 g/L), type of glycerol and media-sterilization method. A maximum BC concentration of 9.0 g/L, with a productivity of 0.90 g/L/day and a water holding capacity of 60.1 g water/g dry BC, was achieved at 100% WDE and ≈30 g/L crude glycerol. BC samples showed typical cellulose vibration bands and average fiber diameters between 37.2 and 89.6 nm. The BC capacity to dephenolize WDE and adsorb phenolics during fermentation reached respectively, up to 50.7% and 26.96 mg gallic acid equivalents/g dry BC (in-situ process). The produced BC was also investigated for dye and metal removal. The highest removal of dye acid yellow 17 (54.3%) was recorded when 5% of BC was applied as the bio-adsorbent. Experiments performed in a multi-metal synthetic wastewater showed that BC could remove up to 96% of Zn and 97% of Cd. CONCLUSIONS This work demonstrated a low-carbon approach to produce low-cost, green and biodegradable BC-based bio-adsorbents, without any chemical modification. Their potential in wastewater-treatment-applications was highlighted, promoting closed-loop systems within the circular economy era. This study may serve as an orientation for future research towards competitive or targeted adsorption technologies for wastewater treatment or resources recovery.
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Affiliation(s)
- Erminta Tsouko
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Ave., 11635, Athens, Greece.
| | - Sotirios Pilafidis
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Ave., 11635, Athens, Greece
- Laboratory of Physico-Chemical & Biotechnological Valorization of Food By-Products, Department of Food Science & Nutrition, School of Environment, University of the Aegean, Leoforos Dimokratias 66, 81400, Lemnos, Greece
| | - Konstantina Kourmentza
- Food, Water, Waste Research Group, Department of Chemical & Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, Nottingham, NG7 2RD, UK
- Green Chemicals Beacon of Excellence, University of Nottingham, University Park, Nottingham, NG7 2RD, UK
| | - Helena I Gomes
- Food, Water, Waste Research Group, Department of Chemical & Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, Nottingham, NG7 2RD, UK
| | - Giannis Sarris
- Laboratory of Physico-Chemical & Biotechnological Valorization of Food By-Products, Department of Food Science & Nutrition, School of Environment, University of the Aegean, Leoforos Dimokratias 66, 81400, Lemnos, Greece
| | - Panagiota Koralli
- Institute of Chemical Biology, National Hellenic Research Foundation, 11635, Athens, Greece
| | - Aristeidis Papagiannopoulos
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Ave., 11635, Athens, Greece
| | - Stergios Pispas
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Ave., 11635, Athens, Greece
| | - Dimitris Sarris
- Laboratory of Physico-Chemical & Biotechnological Valorization of Food By-Products, Department of Food Science & Nutrition, School of Environment, University of the Aegean, Leoforos Dimokratias 66, 81400, Lemnos, Greece
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17
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Qi Y, Li Y. Colorimetric Films Based on Polyvinyl Alcohol and Anthocyanins Extracted from Purple Tomato to Monitor the Freshness of Shrimp. Polymers (Basel) 2024; 16:495. [PMID: 38399873 PMCID: PMC10893486 DOI: 10.3390/polym16040495] [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: 12/12/2023] [Revised: 02/07/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024] Open
Abstract
Anthocyanin extracts from purple tomato (PTA) were incorporated with polyvinyl alcohol (PVA), resulting in a series of colorimetric PVA/PTA films with PTA concentrations of 0%, 1%, 3%, and 5% (based on PVA). The role of anthocyanin on color response, Fourier-transform infrared (FTIR), thickness, water content, mechanical properties, antioxidant activity, and water vapor permeability (WVP) through the films was examined. In addition, its application in smart packaging to assess the freshness of shrimp was studied. It was found that the tensile strength, contact angle and WVP of PVA/PTA films increases with the addition of more PTA, while the elongation at break and water content decreased. FTIR analysis showed that there are interactions between PTA and the PVA matrix. The addition of anthocyanins caused significant improvement in the antioxidant properties of PVA films. Furthermore, the total volatile alkaline nitrogen (TVB-N), total plate count (TPC), and pH value of shrimp were monitored after 4 days of refrigeration, and the color change of the indexes was recorded. The PVA/PTA films changed color from purple to yellow-green during the storage time of 0-4 days for shrimp. This suggests that the film could be used in smart packaging as a real-time freshness indicator for shrimp.
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Affiliation(s)
| | - Yana Li
- School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
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18
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Zhang C, Qu L, Liu H, Cai D, Yuan Y, Wang S. pH-responsive color-indicating film of pea protein isolate cross-linked with dialdehyde carboxylated cellulose nanofibers for pork freshness monitoring. Int J Biol Macromol 2024; 257:128671. [PMID: 38070796 DOI: 10.1016/j.ijbiomac.2023.128671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 11/27/2023] [Accepted: 12/06/2023] [Indexed: 01/27/2024]
Abstract
The limited mechanical performance and responsiveness of protein-based smart packaging materials have hindered their development. To address these issues, this study prepared a pH-responsive smart film by introducing dialdehyde carboxylated cellulose nanofibers (DCCNFs) as the cross-linking agent capable of covalently reacting with proteins, and bilberry extract (BE) as a pH-responsive indicator into pea protein isolate (PPI) matrix. The results demonstrated that adding DCCNF and BE enhanced the PPI film's thermal stability, density, and UV barrier properties. Tensile tests revealed significant improvements in both tensile strength and elongation at the break for the resulting film. Furthermore, films containing DCCNF and BE exhibited lower moisture content, swelling ratio, water vapor permeability, and relative oxygen transmission compared to PPI films. Notably, the anthocyanins in BE endowed the film with visual color changes corresponding to different pH values. This feature enabled the film to monitor pork freshness; a transition from acidic to alkaline in pork samples was accompanied by a color change from brown to brownish green in the film as storage time increased. Overall, these findings highlight that this developed film possesses excellent physicochemical properties and sensitive pH response capabilities, making it a promising candidate for future smart packaging applications.
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Affiliation(s)
- Chi Zhang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Luping Qu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Huan Liu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Danni Cai
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Yi Yuan
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China.
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China.
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19
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Xiang H, Chen X, Gao X, Li S, Zhu Z, Guo Z, Cheng S. Fabrication of ammonia and acetic acid-responsive intelligent films based on grape skin anthocyanin via adjusting the pH of film-forming solution. Int J Biol Macromol 2024; 258:128787. [PMID: 38103661 DOI: 10.1016/j.ijbiomac.2023.128787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 11/28/2023] [Accepted: 12/12/2023] [Indexed: 12/19/2023]
Abstract
pH-responsive intelligent films for food freshness monitoring have attracted great attentions recently. In this study, several intelligent films based on chitosan (CS), polyvinyl alcohol (PVA), and grape skin anthocyanin (GSA) were prepared, and the effect of film-forming solution pH on the properties of intelligent films was investigated. The results of SEM, FTIR, XRD and TGA displayed that the hydrogen bond between CS and GSA was strong at strong acidic conditions (2.0-2.5), and it weakened at weak acidic conditions (3.0-4.5). Meanwhile, the hydrogen bond between PVA and GSA was negligible under strong acidic conditions, and it appeared under weak acidic conditions. Consequently, the films fabricated under weak acidic conditions displayed lower water solubility, lower water vapor permeability, and higher elongation at break. The tensile strength of films increased firstly and subsequently decreased with pH increasing, reaching a maximum value of 31.44 MPa at pH 3.5. Additionally, the films prepared at pH 2.5 and 4.0 showed the best color responsiveness to ammonia and acetic acid, respectively. Overall, the intelligent films prepared under variant pH have the potential to realize the goal of monitoring the freshness of different types of food, thereby expanding the application subject of anthocyanins-based intelligent films.
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Affiliation(s)
- Hongxia Xiang
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, PR China; National R&D center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, PR China
| | - Xu Chen
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, PR China; National R&D center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, PR China.
| | - Xiaomei Gao
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, PR China; National R&D center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, PR China
| | - Shuyi Li
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, PR China; National R&D center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, PR China.
| | - Zhenzhou Zhu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, PR China; National R&D center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, PR China
| | - Ziqi Guo
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, PR China; National R&D center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, PR China
| | - Shuiyuan Cheng
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430205, PR China; National R&D center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, PR China; Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan 430023, PR China
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20
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Yi F, Hou F, Zhan S, Song L, Zhang R, Han X, Sun X, Liu Z. Preparation, characterization and application of pH-responsive smart film based on chitosan/zein and red radish anthocyanin. Int J Biol Macromol 2023; 253:127037. [PMID: 37742899 DOI: 10.1016/j.ijbiomac.2023.127037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 09/13/2023] [Accepted: 09/21/2023] [Indexed: 09/26/2023]
Abstract
This research was aimed at developing a novel pH-responsive smart film made of chitosan, zein and red radish anthocyanin (RRA). The morphology, interaction, crystallization, thermal stability, physiochemical properties and pH sensitivity of films were analyzed. The smart film was applied to monitor the freshness of mushroom (Agaricus bisporus). The results of morphology (SEM) and spectrum (FT-IR and XRD) indicated that the incorporation of RRA could enhance the interaction between polymer matrix. The addition of RRA had no significant effect on the thermal stability of films. The chitosan/zein/red radish anthocyanin (C/Z/R) films exhibited higher tensile strength, Young's modulus, hydrophobicity, antioxidant activity and lower elongation at break. The C/Z/R films had stronger water vapor and gas barrier capacity. The C/Z/R films showed a pH-sensitive color variation from red (pH 2) to green (pH 12) and good reversibility under alkaline and acidic environment. The prepared smart film could be successfully used for the quality monitoring of mushroom.
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Affiliation(s)
- Fangxuan Yi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Fanyun Hou
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Shouqing Zhan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Lisha Song
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Rongfei Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Xiangbo Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Xia Sun
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China
| | - Zhanli Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255049, Shandong, PR China.
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21
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Dong J, Wang S, Li M, Liu J, Sun Z, Mandlaa, Chen Z. Application of a Chitosan-based Active Packaging Film Prepared with Cell-free Supernatant of Lacticaseibacillus paracasei ALAC-4 in Mongolian Cheese Preservation. J Food Prot 2023; 86:100158. [PMID: 37699510 DOI: 10.1016/j.jfp.2023.100158] [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: 05/19/2023] [Revised: 08/13/2023] [Accepted: 09/06/2023] [Indexed: 09/14/2023]
Abstract
Fungal spoilage of food is a worldwide concern prompting the development of many antimicrobial agents and applications. In this study, the cell-free supernatant (CFS) of Lacticaseibacillus paracasei ALAC-4 had a significant inhibition effect on fungi. The CFS with antifungal activities were combined with chitosan (CS) matrix to prepare an active packaging CS-CFS films by using a solvent casting method and used for the packaging of Mongolian cheese for 15 days during storage at 4 ± 1℃. The optimized formulation of the film were 1.25% (w/v) chitosan, 1.75% (w/v) gelatin, 0.3% (v/v) glycerol, and 9.6% (w/v) CFS. It was found that CS-CFS films exhibited strong antifungal activities against molds and yeasts, especially Candida albicans, and also had excellent mechanical properties. Additionally, FTIR spectroscopy indicated that hydrogen bonds between the CFS and CS formed, and there was a smooth surface, compact cross-section observed in SEM morphologies of CS-CFS films. Furthermore, CS-CFS film also displayed a strong antifungal effect against molds and yeasts on cheese surface. These results suggest that the chitosan-based CS-CFS film has a promising application for Mongolian cheese and food preservation.
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Affiliation(s)
- Jing Dong
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Shuai Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Minyu Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Jin Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Ziyu Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Mandlaa
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
| | - Zhongjun Chen
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
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22
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Riahi Z, Khan A, Rhim JW, Shin GH, Kim JT. Gelatin/poly(vinyl alcohol)-based dual functional composite films integrated with metal-organic frameworks and anthocyanin for active and intelligent food packaging. Int J Biol Macromol 2023; 249:126040. [PMID: 37541465 DOI: 10.1016/j.ijbiomac.2023.126040] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/25/2023] [Accepted: 07/26/2023] [Indexed: 08/06/2023]
Abstract
Innovative active and pH-colorimetric composite films were fabricated from gelatin/poly(vinyl alcohol) (Gel/PVA) integrated with copper-based metal-organic frameworks (Cu-MOFs) and red cabbage anthocyanin (RCA). The incorporation of Cu-MOFs improved the tensile strength, water resistance, and UV shielding properties of the developed composite films. The addition of anthocyanins and 3 wt% Cu-MOFs endowed the polymer matrix with excellent antioxidant (100 % against ABTS and DPPH radicals) and antibacterial (against Gram-positive and Gram-negative foodborne pathogenic bacteria) functions. The fabricated composite films exhibited significant color change at alkaline conditions of pH 7-12 and a marked color change upon exposure to ammonia. The designed indicator films used for shrimp freshness tracking and a visual color change from pink (for fresh shrimp) to green (for spoiled shrimp) was observed during storage at 28 °C for 24 h. The potential applications of the engineered composite films were studied by shrimp packaging, and the quality parameters of packaged samples were monitored during storage. The synergistic effects of adding anthocyanins and MOF nanostructures works for better product freshness preservation and responds well to shrimp spoilage level, introducing novel active and intelligent packaging options for practical smart packaging applications.
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Affiliation(s)
- Zohreh Riahi
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ajahar Khan
- BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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23
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Yan J, Yu H, Yang Z, Li L, Qin Y, Chen H. Development of Smart Films of a Chitosan Base and Robusta Coffee Peel Extract for Monitoring the Fermentation Process of Pickles. Foods 2023; 12:2337. [PMID: 37372548 DOI: 10.3390/foods12122337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 06/04/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Smart film is widely used in the field of food packaging. The smart film was prepared by adding anthocyanin-rich Robusta coffee peel (RCP) extract into a chitosan (CS)-glycerol (GL) matrix by a solution-casting method. By changing the content of RCP (0, 10%, 15% and 20%) in the CS-GL film, the related performance indicators of CS-GL-RCP films were studied. The results showed that the CS-GL-RCP films had excellent mechanical properties, and CS-GL-RCP15 film maintained the tensile strength (TS) of 16.69 MPa and an elongation-at-break (EAB) of 18.68% with RCP extract. CS-GL-RCP films had the best UV-vis light barrier property at 200-350 nm and the UV transmittance was close to 0. The microstructure observation results showed that CS-GL-RCP films had a dense and uniform cross section, which proved that the RCP extract had good compatibility with the polymer. In addition, the CS-GL-RCP15 film was pH-sensitive and could exhibit different color changes with different pH solutions. So, the CS-GL-RCP15 film was used to detect the fermentation process of pickles at 20 ± 1 °C for 15 days. The pickles were stored in a round pickle container after the boiling water had cooled. The color of the CS-GL-RCP15 film changed significantly, which was consistent with the change of pickles from fresh to mature. The color of the smart film changed significantly with the maturity of pickles, and the difference of ΔE of film increased to 8.89 (15 Days), which can be seen by the naked eye. Therefore, CS-GL-RCP films prepared in this study provided a new strategy for the development of smart packaging materials.
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Affiliation(s)
- Jiatong Yan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China
| | - Hongda Yu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China
| | - Zhouhao Yang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China
| | - Lin Li
- School of Life Healthy and Technology, Dongguan University of Technology, Dongguan 523830, China
| | - Yuyue Qin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China
| | - Haiyan Chen
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China
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24
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Xie Q, Luo D, Mu K, Xue W. Preparation and characterization of carboxymethyl chitosan/nano-MgO/red cabbage anthocyanins multifunctional films via colloid formation and its application on shrimp preservation. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
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25
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Oun AA, Roy S, Shin GH, Yoo S, Kim JT. pH-sensitive smart indicators based on cellulose and different natural pigments for tracing kimchi ripening stages. Int J Biol Macromol 2023:124905. [PMID: 37224902 DOI: 10.1016/j.ijbiomac.2023.124905] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 05/02/2023] [Accepted: 05/13/2023] [Indexed: 05/26/2023]
Abstract
Five natural pigments including water-soluble [butterfly pea (BP), red cabbage (RC), and aronia (AR)] and alcohol-soluble [shikonin (SK) and alizarin (ALZ)] were extracted, characterized, and loaded onto cellulose for preparing pH-sensitive indicators. The indicators were tested their color response efficiency, gas sensitivity, response to lactic acid, color release, and antioxidant activity. Cellulose-water soluble indicators showed more obvious color changes than alcohol-soluble indicators in lactic acid solution and pH solutions (1-13). All cellulose-pigment indicators exhibited prominent sensitivity to ammonia compared to acidic vapor. Antioxidant activity and release behavior of the indicators were influenced by pigment type and simulants. Kimchi packaging test was carried out using original and alkalized indicators. The alkalized indicators were more effective in showing visible color changes during kimchi storage than the original indicators, and cellulose-ALZ displayed the most distinct color change from violet (fresh kimchi, pH 5.6, acidity 0.45 %) to gray (optimum fermented kimchi, pH 4.7, acidity 0.72 %), and to yellow (over fermented kimchi, pH 3.8, acidity 1.38 %) which followed by BP, AR, RC, SK respectively. The findings of the study suggest that the alkalization method could be used to show noticeable color changes in a narrow pH range for application with acidic foods.
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Affiliation(s)
- Ahmed A Oun
- Nanotechnology and Advanced Materials Central Lab, Regional Center for Food & Feed, Agricultural Research Center, Giza, Egypt; Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - SeungRan Yoo
- Hygienic Safety·Packaging Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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26
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Zhao Y, Gao L, Wang J, Xue Z, Zhang M, Ma X, Wang G, Lv S. Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from Lycium ruthenicum Murr. MATERIALS (BASEL, SWITZERLAND) 2023; 16:ma16103828. [PMID: 37241455 DOI: 10.3390/ma16103828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/11/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023]
Abstract
A new pH-sensitive film was developed using Artemisia sphaerocephala Krasch. gum (ASKG), soybean protein isolate (SPI), and natural anthocyanin extracted from Lycium ruthenicum Murr. The film was prepared by adsorbing anthocyanins dissolved in an acidified alcohol solution on a solid matrix. ASKG and SPI were used as the solid matrix for the immobilization of the Lycium ruthenicum Murr. anthocyanin extract, which was absorbed into the film as a natural dye using the facile-dip method. Regarding the mechanical properties of the pH-sensitive film, the tensile strength (TS) values increased approximately 2-5-fold, but the elongation at break (EB) values decreased significantly by about 60% to 95%. With the increase in anthocyanin concentration, the oxygen permeability (OP) values first decreased by about 85%, and then increased by about 364%. The water vapor permeability (WVP) values increased by about 63%, and then decreased by about 20%. Colorimetric analysis of the films revealed variations in color at different pH values (pH 2.0-10.0). Fourier-transform infrared (FT-IR) spectra and XRD patterns indicated compatibility among ASKG, SPI, and anthocyanin extracts. In addition, an application test was conducted to establish a correlation between film color change and carp meat spoilage. At storage temperatures of 25 °C and 4 °C, when the meat was totally spoiled, the TVB-N values reached 99.80 ± 2.53 mg/100 g and 58.75 ± 1.49 mg/100 g, and the film's color changed from red to light brown and from red to yellowish green, respectively. Therefore, this pH-sensitive film could be used as an indicator to monitor the freshness of meat during storage.
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Affiliation(s)
- Yucong Zhao
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Le Gao
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jing Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ziyan Xue
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Mengyao Zhang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xueli Ma
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Guohua Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Shenghua Lv
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
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27
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Negreanu-Pirjol BS, Oprea OC, Negreanu-Pirjol T, Roncea FN, Prelipcean AM, Craciunescu O, Iosageanu A, Artem V, Ranca A, Motelica L, Lepadatu AC, Cosma M, Popoviciu DR. Health Benefits of Antioxidant Bioactive Compounds in the Fruits and Leaves of Lonicera caerulea L. and Aronia melanocarpa (Michx.) Elliot. Antioxidants (Basel) 2023; 12:antiox12040951. [PMID: 37107325 PMCID: PMC10136089 DOI: 10.3390/antiox12040951] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/13/2023] [Accepted: 04/15/2023] [Indexed: 04/29/2023] Open
Abstract
Lonicera caerulaea L. and Aronia melanocarpa (Michx.) Elliot fruits are frequently used for their health benefits as they are rich in bioactive compounds. They are recognized as a source of natural and valuable phytonutrients, which makes them a superfood. L. caerulea presents antioxidant activity three to five times higher than other berries which are more commonly consumed, such as blackberries or strawberries. In addition, their ascorbic acid level is the highest among fruits. The species A. melanocarpa is considered one of the richest known sources of antioxidants, surpassing currants, cranberries, blueberries, elderberries, and gooseberries, and contains one of the highest amounts of sorbitol. The non-edible leaves of genus Aronia became more extensively analyzed as a byproduct or waste material due to their high polyphenol, flavonoid, and phenolic acid content, along with a small amount of anthocyanins, which are used as ingredients in nutraceuticals, herbal teas, bio-cosmetics, cosmeceuticals, food and by the pharmaceutical industry. These plants are a rich source of vitamins, tocopherols, folic acid, and carotenoids. However, they remain outside of mainstream fruit consumption, being well known only to a small audience. This review aims to shed light on L. caerulaea and A. melanocarpa and their bioactive compounds as healthy superfoods with antioxidant, anti-inflammatory, antitumor, antimicrobial, and anti-diabetic effects, and hepato-, cardio-, and neuro-protective potential. In this view, we hope to promote their cultivation and processing, increase their commercial availability, and also highlight the ability of these species to be used as potential nutraceutical sources, helpful for human health.
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Affiliation(s)
- Bogdan-Stefan Negreanu-Pirjol
- Faculty of Pharmacy, Ovidius University of Constanta, Capitan Aviator Al. Serbanescu Street no. 6, Campus, Corp C, 900470 Constanta, Romania
| | - Ovidiu Cristian Oprea
- Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, Faculty of Chemical Engineering and Biotechnologies, University Politehnica of Bucharest, Gh. Polizu no. 1-7, 011061 Bucharest, Romania
- National Research Center for Food Safety, University Politehnica of Bucharest, Splaiul Independentei no. 313, 060042 Bucharest, Romania
- National Center for Micro and Nanomaterials, University Politehnica of Bucharest, Splaiul Independentei no. 313, 060042 Bucharest, Romania
- Academy of Romanian Scientists, Ilfov Street 3, 050044 Bucharest, Romania
| | - Ticuta Negreanu-Pirjol
- Faculty of Pharmacy, Ovidius University of Constanta, Capitan Aviator Al. Serbanescu Street no. 6, Campus, Corp C, 900470 Constanta, Romania
- Academy of Romanian Scientists, Ilfov Street 3, 050044 Bucharest, Romania
| | - Florentina Nicoleta Roncea
- Faculty of Pharmacy, Ovidius University of Constanta, Capitan Aviator Al. Serbanescu Street no. 6, Campus, Corp C, 900470 Constanta, Romania
| | - Ana-Maria Prelipcean
- National Institute of R&D for Biological Sciences, Splaiul Independentei no. 296, 060031 Bucharest, Romania
| | - Oana Craciunescu
- National Institute of R&D for Biological Sciences, Splaiul Independentei no. 296, 060031 Bucharest, Romania
| | - Andreea Iosageanu
- National Institute of R&D for Biological Sciences, Splaiul Independentei no. 296, 060031 Bucharest, Romania
| | - Victoria Artem
- Research-Development Station for Viticulture and Winemaking of Murfatlar, Calea Bucuresti no. 2, Constanta County, 905100 Murfatlar, Romania
| | - Aurora Ranca
- Research-Development Station for Viticulture and Winemaking of Murfatlar, Calea Bucuresti no. 2, Constanta County, 905100 Murfatlar, Romania
| | - Ludmila Motelica
- National Research Center for Food Safety, University Politehnica of Bucharest, Splaiul Independentei no. 313, 060042 Bucharest, Romania
- National Center for Micro and Nanomaterials, University Politehnica of Bucharest, Splaiul Independentei no. 313, 060042 Bucharest, Romania
| | - Anca-Cristina Lepadatu
- Faculty of Natural Sciences and Agricultural Sciences, Ovidius University of Constanta, University Alley no.1, Campus, Corp B, 900470 Constanta, Romania
| | - Madalina Cosma
- Research-Development Station for Viticulture and Winemaking of Murfatlar, Calea Bucuresti no. 2, Constanta County, 905100 Murfatlar, Romania
| | - Dan Razvan Popoviciu
- Faculty of Natural Sciences and Agricultural Sciences, Ovidius University of Constanta, University Alley no.1, Campus, Corp B, 900470 Constanta, Romania
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28
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Nano-chitin: Preparation strategies and food biopolymer film reinforcement and applications. Carbohydr Polym 2023; 305:120553. [PMID: 36737217 DOI: 10.1016/j.carbpol.2023.120553] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 12/02/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023]
Abstract
Current trends in food packaging systems are toward biodegradable polymer materials, especially the food biopolymer films made from polysaccharides and proteins, but they are limited by mechanical strength and barrier properties. Nano-chitin has great economic value as a highly efficient functional and reinforcing material. The combination of nano-chitin and food biopolymers offers good opportunities to prepare biodegradable packaging films with enhanced physicochemical and functional properties. This review aims to give the latest advances in nano-chitin preparation strategies and its uses in food biopolymer film reinforcement and applications. The first part systematically introduces various preparation methods for nano-chitin, including chitin nanofibers (ChNFs) and chitin nanocrystals (ChNCs). The nano-chitin reinforced biodegradable films based on food biopolymers, such as polysaccharides and proteins, are described in the second part. The last part provides an overview of the current applications of nano-chitin reinforced food biopolymer films in the food industry.
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29
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Gelatin-based films and mats as electro-sensoactive layers for monitoring volatile compounds related to meat spoilage. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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30
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Li Y, Li Z, Wang Y, Sun L, Pei H. Anthocyanins/chitosan films doped by nano zinc oxide for active and intelligent packaging: comparison of anthocyanins source from purple tomato or black wolfberry. Front Chem Sci Eng 2023. [DOI: 10.1007/s11705-022-2270-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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31
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Zong Z, Liu M, Chen H, Farag MA, Wu W, Fang X, Niu B, Gao H. Preparation and characterization of a novel intelligent starch/gelatin binary film containing purple sweet potato anthocyanins for Flammulina velutipes mushroom freshness monitoring. Food Chem 2023; 405:134839. [PMID: 36436235 DOI: 10.1016/j.foodchem.2022.134839] [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: 08/20/2022] [Revised: 09/29/2022] [Accepted: 10/31/2022] [Indexed: 11/09/2022]
Abstract
In this study, intelligent food package was developed and characterized by loading purple sweet potato polyphenolic extract (SPS) into starch/gelatin film. The application of this film in indicating the freshness of Flammulina velutipes was also determined. The color of SPS buffer changed from red to blue and final yellow when pH increasing from 3 to 10. The blending film with starch/gelatin ratio of 1:1 wt showed a minimum water vapor permeability of 6.26 × 10-11 gs-1 m-1 Pa-1. The value of elongation at break and tensile strength of the starch/gelatin film with starch/gelatin ratio of 1:1 wt increased to 78.89 % and 11.70 MPa. Upon its application to monitor of F. velutipes freshness level, SG11 film color changed from initially green to purplish gray and finally to yellow as F. velutipes deteriorated post storage. Our results suggested that SG11 films could be used as an intelligent packaging material in the future for other food products.
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Affiliation(s)
- Zihao Zong
- Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Meng Liu
- College of Food Science and Engineering, Ocean University of China, China
| | - Hangjun Chen
- Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini St., Cairo P.O. 11562, Egypt
| | - Weijie Wu
- Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xiangjun Fang
- Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Ben Niu
- Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Haiyan Gao
- Food Science Institute, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, China; Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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32
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Dikmetas DN, Uysal E, Karbancioglu-Guler F, Gurmen S. The production of pH indicator Ca and Cu alginate ((1,4)- β -d-mannuronic acid and α -l-guluronic acid) cryogels containing anthocyanin obtained via red cabbage extraction for monitoring chicken fillet freshness. Int J Biol Macromol 2023; 231:123304. [PMID: 36681229 DOI: 10.1016/j.ijbiomac.2023.123304] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 01/01/2023] [Accepted: 01/13/2023] [Indexed: 01/20/2023]
Abstract
In recent days, intelligent food packaging has gained attention due to consumers' needs and monitoring of the freshness of food. Biopolymers are used to produce matrix parts and dye chemicals, because of their unique properties, such as biodegradability and biocompatibility. In this study, alginate molecules and anthocyanins were used to produce to monitor chicken fillet freshness via pH response characteristics. Anthocyanins' color and UV characteristics at different pHs were investigated. The obtained anthocyanin solution showed visible color response at different pH level. In the red cabbage extract, the anthocyanin concentration was as 0.65 ± 0.03 mg/g. Alginate and extracted anthocyanins from red cabbage were mixed at the solution phase, then metal alginate hydrogels were synthesized via crosslinking Ca2+ and Cu2+ with alginate molecules. Due to the porous structure of the cryogels, hydrogels were freeze dried at -80 °C for 24 h at vacuum atmosphere. The obtained cryogel indicated significant color changes from pH 4 to pH 10, and at a basic environment, the color change was observed with the naked eye. The porosity amounts and sizes of the produced cryogels were examined, the average pore amount of cryogels was found to be 85.46 ± 4.36 %, and the average pore size 97.98 ± 26.20 μm. Furthermore, it was seen that the color change was not directly related to the porosity, but the interaction of anthocyanin and metal alginate matrix effected color changes degree of cryogels. Due to the electronegativity of Cu2+ ions, and the use of a low amount of anthocyanin was found to be more suitable for color change. The color was changed to blue-purple while total volatile basic nitrogen content increased to 46.67 mg/100 g from 14.00 mg/100 g. As a result, prepared cryogels should be a better candidates for use as a freshness indicator and intelligent packaging.
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Affiliation(s)
| | - Emircan Uysal
- Department of Metallurgical and Materials Engineering, Istanbul Technical University, Türkiye
| | | | - Sebahattin Gurmen
- Department of Metallurgical and Materials Engineering, Istanbul Technical University, Türkiye
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Wen F, Li P, Yan H, Su W. Turmeric carbon quantum dots enhanced chitosan nanocomposite films based on photodynamic inactivation technology for antibacterial food packaging. Carbohydr Polym 2023; 311:120784. [PMID: 37028863 DOI: 10.1016/j.carbpol.2023.120784] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 02/13/2023] [Accepted: 03/02/2023] [Indexed: 03/09/2023]
Abstract
The increased demand for food quality and safety has led the food industry to pay urgent attention to new packaging materials with antimicrobial activity. In this study, we combined photodynamic inactivation of bactericidal technology in food packaging materials by incorporating fluorescent carbon quantum dots (CDs) prepared from the natural plant turmeric into a chitosan matrix to prepare a series of active composite food packaging films (CDs-CS). The chitosan film containing CDs had better mechanical properties, UV protection and hydrophobicity. Under irradiation with a 405 nm light source, the composite film was able to produce abundant reactive oxygen species, and the CDs-CS2 film exhibited reductions of approximately 3.19 and 2.05 Log10 CFU/mL for Staphylococcus aureus and Escherichia coli respectively within 40 min. In cold pork storage applications, CDs-CS2 films showed inhibition of the growth of colonization in pork and retarded the spoilage of pork within 10 days. This work will provide new insights to explore safe and efficient antimicrobial food packaging.
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Xiaowei H, Liuzi D, Zhihua L, Jin X, Jiyong S, Xiaodong Z, Junjun Z, Ning Z, Holmes M, Xiaobo Z. Fabrication and characterization of colorimetric indicator for Salmon freshness monitoring using agar/polyvinyl alcohol gel and anthocyanin from different plant sources. Int J Biol Macromol 2023; 239:124198. [PMID: 36996954 DOI: 10.1016/j.ijbiomac.2023.124198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 03/10/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023]
Abstract
In order to investigate the sensitivity of anthocyanins from different plant origin as indicators for salmon freshness, nine plant anthocyanins were extracted and fabricated into colorimetric sensor arrays to detect NH3, trimethylamine (TMA), dimethylamine (DMA) to indicate salmon freshness. Rosella anthocyanin had the highest sensitivity for amines, ammonia and salmon. HPLC-MSS analysis indicated that Delphinidin-3 glucoside accounted for 75.48 % of the Rosella anthocyanin. UV-visible spectral analysis showed that the maximum absorbance band of Roselle anthocyanins for acid and alkaline forms were located at 525 nm and 625 nm which showed a relatively broader spectrum than other anthocyanins. An indicator film was fabricated by combining Roselle anthocyanin with agar and polyvinyl alcohol (PVA), which showed visible changes from red to green when employed to monitor the freshness of salmon stored at 4 °C. The ΔE value of Roselle anthocyanin indicator film was changed from 5.94 to >10. The ΔE value also can predict the chemical quality indicators of salmon effectively, especially with characteristic volatile components, and the predictive correlation coefficient was above 0.98. Therefore, the proposed indicating film showed great potential monitoring salmon freshness.
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Cao J, Wang C, Zou Y, Xu Y, Wang S, Jiang C, Liu T, Zhou X, Zhang Q, Li S. Colorimetric and antioxidant films based on biodegradable polymers and black nightshade (Solanum nigrum L.) extract for visually monitoring Cyclina sinensis freshness. Food Chem X 2023; 18:100661. [PMID: 37077581 PMCID: PMC10106502 DOI: 10.1016/j.fochx.2023.100661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 03/11/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
In this study, colorimetric and antioxidant films were developed by using cassava starch (CS), κ-carrageenan (KC) and black nightshade fruit anthocyanins (BNA), and their physical and functional properties were investigated. We found BNA presented significant color changes in different pH solutions. And incorporation of BNA significantly increased the tensile strength, water vapor permeability, UV-vis light barrier property, pH-sensitivity and antioxidant activity of CS-KC film. Results of structural characterization indicated that H-bonds were formed between CS, KC and BNA in films and the film compactness was significantly improved by BNA incorporation. Results of the rheological property assay showed the films had high apparent viscosity with an obvious shear-thinning behavior. When applied to monitoring the quality change of Cyclina sinensis, CS-KC-BNA films exhibited significant color changes with the degradation process of C. sinensis qualities. Our results suggested CS-KC-BNA films could be utilized in smart packaging in food industry.
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Affiliation(s)
- Junjie Cao
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Caixia Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Yufei Zou
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Yan Xu
- The Affiliated Huai'an Hospital of Xuzhou Medical University and Huai'an Second People's Hospital, Huai'an 223002, Jiangsu, PR China
| | - Siyu Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Changxing Jiang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Tingting Liu
- The Affiliated Huai'an Hospital of Xuzhou Medical University and Huai'an Second People's Hospital, Huai'an 223002, Jiangsu, PR China
| | - Xinru Zhou
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Qian Zhang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Songlin Li
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
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Jiang C, Liu T, Wang S, Zou Y, Cao J, Wang C, Hang C, Jin L. Antioxidant and ammonia-sensitive films based on starch, κ-carrageenan and Oxalis triangularis extract as visual indicator of beef meat spoilage. Int J Biol Macromol 2023; 235:123698. [PMID: 36801294 DOI: 10.1016/j.ijbiomac.2023.123698] [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: 11/30/2022] [Revised: 02/01/2023] [Accepted: 02/11/2023] [Indexed: 02/21/2023]
Abstract
In this study, we first investigated the rheological property of sweet potato starch (SPS), κ-carrageenan (KC) and Oxalis triangularis extract (OTE) blends and found that the blends exhibited high apparent viscosity with an apparent shear thinning behavior. And then films based on SPS, KC and OTE were developed and their structural and functional properties were studied. The physico-chemical test results showed that OTE exhibited different colors in solutions with different pH values and the incorporation with OTE and KC could significantly increase the thickness, water vapor permeability, light barrier ability, tensile strength and elongation at break as well as the pH- and ammonia-sensitive properties of the SPS film. The structural property test results showed that some intermolecular interactions between OTE and SPS/KC occurred in SPS-KC-OTE films. Finally, the functional properties of SPS-KC-OTE films were examined and SPS-KC-OTE films showed significant DPPH radical scavenging activity as well as a visible color change in response to changes in beef meat freshness. Our results suggested that the SPS-KC-OTE films could be used as an active and intelligent food packaging material in food industry.
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Affiliation(s)
- Changxing Jiang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China.
| | - Tingting Liu
- The Affiliated Huai'an Hospital of Xuzhou Medical University and Huai'an Second People's Hospital, Huai'an 223002, Jiangsu, PR China
| | - Siyu Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Yufei Zou
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Junjie Cao
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Caixia Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Chenzhu Hang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Lanfei Jin
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
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37
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Yang Z, Tong F, Peng Z, Wang L, Zhu L, Jiang W, Xiong G, Zheng M, Zhou Y, Liu Y. Development of colorimetric/Fluorescent two-channel intelligent response labels to monitor shrimp freshness. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Wang C, Cao J, Liu T, Jin L, Hang C, Zhang C, Qian X, Jiang D, Jiang C. Preparation and characterization of antioxidant and pH-sensitive films based on arrowhead (Sagittaria sagittifolia) starch, κ-carrageenan and black chokeberry (Aronia melanocarpa) extract for monitoring spoilage of chicken wings. Int J Biol Macromol 2023; 224:544-555. [PMID: 36273549 DOI: 10.1016/j.ijbiomac.2022.10.143] [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: 07/23/2022] [Revised: 10/06/2022] [Accepted: 10/15/2022] [Indexed: 11/05/2022]
Abstract
In this study, we firstly developed an antioxidant and pH-sensitive film based on arrowhead starch (AS), κ-carrageenan (KC) and black chokeberry extract (BCE) and its physical and structural properties were investigated. We found BCE showed different colors in different pH solutions and incorporation with KC and BCE could significantly decrease light transmittance, increase thickness, elongation at break and pH-sensitive property of AS film. The results of structural property assay indicated that there were some intermolecular interactions between BCE and AS/KC in AS-KC-BCE films. Secondly, we investigated the rheological property of AS, AS-KC and AS-KC-BCE suspensions and found the suspensions showed an obvious shear-thinning behavior with high apparent viscosity. Finally, the functional properties of AS-KC-BCE films were investigated and AS-KC-BCE films showed strong scavenging activity on DPPH free radical and presented visible colour changes in response to the changes of the chicken wing qualities. The results suggest that AS-KC-BCE films can be used in active and intelligent packaging of food industry.
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Affiliation(s)
- Caixia Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Junjie Cao
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Tingting Liu
- The Affiliated Huai'an Hospital of Xuzhou Medical University and Huai'an Second People's Hospital, Huai'an 223002, Jiangsu, PR China
| | - Lanfei Jin
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Chenzhu Hang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Chenchen Zhang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Xiaoyan Qian
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Dingyun Jiang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China
| | - Changxing Jiang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China.
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Biological properties of chitosan edible films incorporated with different classes of flavonoids and their role in preserving the quality of chilled beef. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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40
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Sutharsan J, Boyer CA, Zhao J. Physicochemical properties of chitosan edible films incorporated with different classes of flavonoids. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
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41
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A new method to prepare color-changeable smart packaging films based on the cooked purple sweet potato. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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42
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Ebrahimi V, Mohammadi Nafchi A, Bolandi M, Baghaei H. Fabrication and characterization of a pH-sensitive indicator film by purple basil leaves extract to monitor the freshness of chicken fillets. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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43
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Kanha N, Osiriphun S, Rakariyatham K, Klangpetch W, Laokuldilok T. On-package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6804-6823. [PMID: 35716018 DOI: 10.1002/jsfa.12076] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 05/12/2022] [Accepted: 06/18/2022] [Indexed: 06/15/2023]
Abstract
Deterioration of food quality and freshness is mainly due to microbial growth and enzyme activity. Chilled fresh food, especially meat and seafood, as well as pasteurized products, rapidly lose quality and freshness during packing, distribution and storage. Real-time food quality monitoring using on-package indicator films can help consumers make informed purchasing decisions. Interest in the use of intelligent packaging systems for monitoring safety and food quality has increased in recent years. Polysaccharide-based films can be developed into on-package indicator films due to their excellent film-forming properties and biodegradability. Another important component is the use of colorants with visible color changes at various pH levels. Currently, natural pigments are receiving increased attention because of their safety and environmental friendliness. This review highlights the recent findings regarding the role of natural pigments, the effects of incorporating natural pigments and polysaccharides on properties of indicator film, current application and limitations of on-package indicator films based on polysaccharides in some foods, problems and improvement of physical properties and color conversion of indicator film containing natural pigments, and development of polysaccharide-based pH-responsive films. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Nattapong Kanha
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Sukhuntha Osiriphun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Kanyasiri Rakariyatham
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand
| | - Wannaporn Klangpetch
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand
| | - Thunnop Laokuldilok
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand
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44
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Nanocellulose-based ammonia sensitive smart colorimetric hydrogels integrated with anthocyanins to monitor pork freshness. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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45
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Aydogdu Emir A. Development and evaluation of sumac (Rhus coriaria) incorporated guar gum films as colorimetric pH indicator with antioxidant and antimicrobial potential. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01707-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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46
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Cui D, Shi X, Liu W, Zheng K, Yin G, Wang J, Han G, Wan Y, Wang J, Li W. Investigation of the Neutralizing Behaviors of Cement-Based Materials Using a New pH Indicator Formulated from February Orchid Petals. MATERIALS (BASEL, SWITZERLAND) 2022; 15:8033. [PMID: 36431516 PMCID: PMC9699292 DOI: 10.3390/ma15228033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/08/2022] [Accepted: 11/11/2022] [Indexed: 06/16/2023]
Abstract
Investigation of the neutralizing behavior of concrete is essential, as it can help reveal the durability properties of concrete structures. In this paper, anthocyanin extracted from February orchid (F. orchid) petals was used to characterize the neutralized (carbonated, leached, and sulfate-attacked) regions of cement-based materials. The durability of F. orchid indicator was evaluated through comparison between discoloring behaviors of fresh and aged F. orchid indicators, and the capability of the new indicator in neutralization characterization was then verified by combining indicator (phenolphthalein, malachite green, indigo carmine, or thymolphthalein) spray, X-ray computed tomography (CT), and the X-ray attenuation method (XRAM). The result in the present study showed that, with a lower color intensity as compared to phenolphthalein/thymolphthalein, F. orchid indicator was less preferable in studying carbonation but a better choice in characterizing leaching and sulfate attack of cement-based materials. In addition, a sharp carbonation front was revealed in the present study, suggesting that the carbonation process in this study was controlled mainly by diffusion. For leaching and sulfate attack, the broader fronts revealed suggested that both processes were co-controlled by diffusion and reaction. The current work serves as a 'leap' toward the application of natural pigments in analyzing the durability of concrete structures.
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Affiliation(s)
- Dong Cui
- School of Science, Nanjing University of Science and Technology, Nanjing 210094, China
| | - Xiaohan Shi
- School of Science, Nanjing University of Science and Technology, Nanjing 210094, China
| | - Wenya Liu
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing 210094, China
| | - Keren Zheng
- Department of Civil Engineering, Central South University, Changsha 410075, China
| | - Guangji Yin
- School of Civil and Transportation Engineering, Ningbo University of Technology, Ningbo 315211, China
| | - Jing Wang
- School of Science, Nanjing University of Science and Technology, Nanjing 210094, China
| | - Guantong Han
- School of Science, Nanjing University of Science and Technology, Nanjing 210094, China
| | - Yi Wan
- School of Science, Nanjing University of Science and Technology, Nanjing 210094, China
| | - Junsong Wang
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing 210094, China
| | - Wenting Li
- Key Laboratory of Advanced Civil Engineering Materials, Ministry of Education, Tongji University, Shanghai 201804, China
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Azman N, Khairul WM, Sarbon N. A comprehensive review on biocompatible film sensor containing natural extract: Active/intelligent food packaging. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109189] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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48
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Li C, Yun D, Wang Z, Xu F, Tang C, Liu J. Development of Shrimp Freshness Indicating Films by Embedding Anthocyanins-Rich Rhododendron simsii Flower Extract in Locust Bean Gum/Polyvinyl Alcohol Matrix. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15217557. [PMID: 36363149 PMCID: PMC9656595 DOI: 10.3390/ma15217557] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/09/2022] [Accepted: 10/25/2022] [Indexed: 06/01/2023]
Abstract
Freshness indicating films containing anthocyanins are one type of smart packaging technology. Anthocyanins in the films can show visual color changes when food spoilage occurs, thereby indicating the freshness degree of food in real-time. Rhododendron simsii is a landscape plant with attractive flowers that are abundant in anthocyanins. In this study, smart packaging films were prepared by embedding 2% and 4% R. simsii flower anthocyanins (RA) in locust bean gum- (LBG) and polyvinyl alcohol- (PVA) based matrices. The micro-structure, barrier, mechanical, thermal, antioxidant, and color-changeable properties of the films were determined. The potential application of the films in indicating the freshness of shrimp at 4 °C was also investigated. Results showed that the RA interacted with the LBG/PVA matrices through hydrogen bonds, which significantly improved the barrier, mechanical, thermal, antioxidant, pH-sensitive, and ammonia-sensitive properties of the films. Meanwhile, the performance of the films was remarkably influenced by the content of the RA. The film containing 4% RA had the highest light blocking ability, tensile strength (38.32 MPa), elongation at break (58.18%), and antioxidant activity, and also showed the lowest water vapor permeability (22.10 × 10-11 g m-1 s-1 Pa-1) and oxygen permeability (0.36 cm3 mm m-2 day-1 atm-1). The films containing 2% and 4% RA could effectively change their colors when the level of total volatile basic nitrogen in the shrimp exceeded the safe value, which demonstrated the suitability of the films for indicating the freshness degree of shrimp.
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Kossyvaki D, Contardi M, Athanassiou A, Fragouli D. Colorimetric Indicators Based on Anthocyanin Polymer Composites: A Review. Polymers (Basel) 2022; 14:polym14194129. [PMID: 36236076 PMCID: PMC9571802 DOI: 10.3390/polym14194129] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
This review explores the colorimetric indicators based on anthocyanin polymer composites fabricated in the last decade, in order to provide a comprehensive overview of their morphological and compositional characteristics and their efficacy in their various application fields. Notably, the structural properties of the developed materials and the effect on their performance will be thoroughly and critically discussed in order to highlight their important role. Finally, yet importantly, the current challenges and the future perspectives of the use of anthocyanins as components of colorimetric indicator platforms will be highlighted, in order to stimulate the exploration of new anthocyanin sources and the in-depth investigation of all the possibilities that they can offer. This can pave the way for the development of high-end materials and the expansion of their use to new application fields.
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Affiliation(s)
- Despoina Kossyvaki
- Smart Materials, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy
- Dipartimento di Informatica Bioingegneria, Robotica e Ingegneria dei Sistemi (DIBRIS), Università degli Studi di Genova, Via Opera Pia 13, 16145 Genova, Italy
| | - Marco Contardi
- Smart Materials, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy
| | | | - Despina Fragouli
- Smart Materials, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy
- Correspondence:
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50
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Mohseni-Shahri F, Mehrzad A, Khoshbin Z, Sarabi-Jamab M, Khanmohamadi F, Verdian A. Polyphenol-loaded bacterial cellulose nanofiber as a green indicator for fish spoilage. Int J Biol Macromol 2022; 224:1174-1182. [DOI: 10.1016/j.ijbiomac.2022.10.203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 10/19/2022] [Accepted: 10/22/2022] [Indexed: 11/05/2022]
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