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Zhao L, Zhang M, Mujumdar AS, Wang H. Application of carbon dots in food preservation: a critical review for packaging enhancers and food preservatives. Crit Rev Food Sci Nutr 2022; 63:6738-6756. [PMID: 35174744 DOI: 10.1080/10408398.2022.2039896] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Carbon dots (CDs) have two unique advantages: one is ease of synthesis at low price, the other is desirable physical and chemical properties, such as ultra-small size, abundant surface functional groups, nontoxic/low-toxicity, good biocompatibility, excellent antibacterial and antioxidant activities etc. These advantages provide opportunities for the development of new food packaging enhancers and food preservatives. This paper systematically reviews the studies of CDs used to strengthen the physical properties of food packaging, including strengthen mechanical strength, ultraviolet (UV) barrier properties and water barrier properties. It also reviews the researches of CDs used to fabricate active packaging with antioxidant and/or antibacterial properties and intelligent packaging with the capacity of sensing the freshness of food. In addition, it analyzes the antioxidant and antibacterial properties of CDs as preservatives, and discusses the effect of CDs applied as coating agents and nano-level food additives for extension the shelf life of food samples. It also provides a brief review on the security and the release behavior of CDs.
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Affiliation(s)
- Linlin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
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Ortega F, Versino F, López OV, García MA. Biobased composites from agro-industrial wastes and by-products. EMERGENT MATERIALS 2022; 5:873-921. [PMID: 34849454 PMCID: PMC8614084 DOI: 10.1007/s42247-021-00319-x] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Accepted: 10/14/2021] [Indexed: 05/09/2023]
Abstract
The greater awareness of non-renewable natural resources preservation needs has led to the development of more ecological high-performance polymeric materials with new functionalities. In this regard, biobased composites are considered interesting options, especially those obtained from agro-industrial wastes and by-products. These are low-cost raw materials derived from renewable sources, which are mostly biodegradable and would otherwise typically be discarded. In this review, recent and innovative academic studies on composites obtained from biopolymers, natural fillers and active agents, as well as green-synthesized nanoparticles are presented. An in-depth discussion of biobased composites structures, properties, manufacture, and life-cycle assessment (LCA) is provided along with a wide up-to-date overview of the most recent works in the field with appropriate references. Potential uses of biobased composites from agri-food residues such as active and intelligent food packaging, agricultural inputs, tissue engineering, among others are described, considering that the specific characteristics of these materials should match the proposed application.
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Affiliation(s)
- Florencia Ortega
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116 (1900), La Plata, Argentina
| | - Florencia Versino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116 (1900), La Plata, Argentina
| | - Olivia Valeria López
- Planta Piloto de Ingeniería Química (PLAPIQUI), UNS-CONICET, Camino La Carrindanga km.7 (8000), Bahía Blanca, Argentina
| | - María Alejandra García
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116 (1900), La Plata, Argentina
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Wang ZC, Yin YX, Ao HP, Yin H, Ren DF, Lu J. The shelf-life of chestnut rose beverage packaged in PEN/PET bottles under long term storage: A comparison to packaging in ordinary PET bottles. Food Chem 2021; 370:131044. [PMID: 34509940 DOI: 10.1016/j.foodchem.2021.131044] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 08/21/2021] [Accepted: 08/31/2021] [Indexed: 12/15/2022]
Abstract
The shelf life of chestnut rose beverage is largely dependent on packaging method and storage temperature. In this study, we investigated the effects of packaging beverages in bottles made of either polyethylene terephthalate (PET) or PEN (polyethylene naphthalate)/PET and storage temperature (4, 25, 37, and 55 ℃) on the shelf life of chestnut rose beverage. The physicochemical parameters and enzyme activity of beverages were evaluated, and we found that at 4 °C, the vitamin C, superoxide dismutase, and total polyphenol contents of beverages stored in PEN/PET bottles increased by 9.95 ± 0.49%, 2.86 ± 0.13%, and 3.23 ± 0.09% respectively, compared to beverages in ordinary PET bottles. In addition, other characteristic indicators including total soluble solids, browning index, and color value were also significantly improved. A shelf-life model was established based on the Arrhenius equation, and it will help distributors and consumers to determine the storage time and optimal shelf life of chestnut rose beverage.
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Affiliation(s)
- Zi-Chun Wang
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, People's Republic of China
| | - Yu-Xi Yin
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, People's Republic of China
| | - Huan-Ping Ao
- Guizhou Hongcai Gather Agriculture Investment Co., Ltd., Guizhou 561601, People's Republic of China
| | - Hao Yin
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, People's Republic of China
| | - Di-Feng Ren
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, People's Republic of China.
| | - Jun Lu
- Beijing Engineering Research Center of Protein & Functional Peptides, China National Research Institute of Food & Fermentation Industries, 100015 Beijing, People's Republic of China.
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Salimi F, Moradi M, Tajik H, Molaei R. Optimization and characterization of eco-friendly antimicrobial nanocellulose sheet prepared using carbon dots of white mulberry (Morus alba L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3439-3447. [PMID: 33289129 DOI: 10.1002/jsfa.10974] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 10/21/2020] [Accepted: 12/02/2020] [Indexed: 05/24/2023]
Abstract
BACKGROUND Carbon dots (C-dots) with antimicrobial activity were synthesized from the white mulberry extract with the aim of fabricating anti-listeria nanopaper using bacterial nanocellulose (BNC). Highly dispersed synthesized C-dots with a size smaller than 10 nm (approximately 4.9 nm) were impregnated into BNC by an ex situ coating method and then mechanical, morphological, UV-protectant and antibacterial activity were assessed. Randomized response surface methodology using a central composite design was applied to investigate the optimized concentration of C-dots in the BNC membrane. RESULTS An optimized nanopaper including C-dots at a concentration of 530 g L-1 and an impregnation time of 14 h at 30 °C with significant antimicrobial activity on Listeria monocytogenes was designed. The addition of C-dots into BNC significantly increased ultimate tensile strength and decreased strain with respect to breaking BNC. A BNC sheet with high-efficient UV-blocking property was prepared using C-dots. CONCLUSION Based on the results, the designed nanopaper shows a substantial capacity with respect to the fabrication of antimicrobial/UV-blocking sheets for food active packaging. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Fatemeh Salimi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Rahim Molaei
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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Bio-Packaging Material Impact on Blueberries Quality Attributes under Transport and Marketing Conditions. Polymers (Basel) 2021; 13:polym13040481. [PMID: 33546309 PMCID: PMC7913482 DOI: 10.3390/polym13040481] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 01/28/2021] [Accepted: 01/29/2021] [Indexed: 12/19/2022] Open
Abstract
Blueberries are highly appreciated for their high antioxidant content but are also particularly susceptible to fungal deterioration. In this work, corn starch and chitosan, byproducts of the fishing industry, as well as active compounds obtained from citrus processing waste were used to obtain active biodegradable film packaging. Blueberries were packed in corn starch–chitosan (CS:CH) films and in active films containing lemon essential oil (LEO) or grapefruit seed extract (GSE). The effects of film packaging on the quality parameters of berries and the fungal incidence of disease during storage were studied and compared to benchmark materials. A conservation assay simulating transport and commercialization conditions was conducted. Blueberries packed in CS:CH films showed antioxidant capacity values closer to those packed in commercial PET containers (Clamshells), preserving 84.8% of the initial antioxidants content. Fruit packed in LEO films exhibited the greatest weight loss and rot incidence, and poor surface color. CS:CH and GSE films controlled the fruit respiration rate and weight loss, therefore they are materials with adequate barrier properties for blueberries conservation. Bags formulated with GSE showed adequate barrier properties to maintain fruit quality attributes without the incidence of rottenness, being an interesting option for blueberries exportation.
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Yang M, Li L, Yu S, Liu J, Shi J. High performance of alginate/polyvinyl alcohol composite film based on natural original melanin nanoparticles used as food thermal insulating and UV-vis block. Carbohydr Polym 2020; 233:115884. [PMID: 32059915 DOI: 10.1016/j.carbpol.2020.115884] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 01/07/2020] [Accepted: 01/14/2020] [Indexed: 01/11/2023]
Abstract
Light is a major factor in promoting food aging and deterioration, especially for ultraviolet (UV) light. Herein, bioinspired dopamine-melanin solid nanoparticles with strong absorption at a wide range of 200-2500 nm were first incorporated into alginate/polyvinyl alcohol to fabricate film materials in this work for UV-vis block, and this also brings excellent thermal insulating properties to the materials. In addition, in order to obtain a material with excellent performance, particles of uniform size of about 100 nm are obtained by fractional centrifugation. It was found the mechanical, UV-vis block and thermal insulating properties were improved significantly compared with the control samples. This study provides a strategy to design a non-polluting, biodegradable, biocompatible film with excellent mechanical properties that can be used in UV-vis barriers and has potential applications in thermal insulating materials for food preservation.
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Affiliation(s)
- Manli Yang
- College of Chemistry and Pharmaceutical Science, Qingdao Agricultural University, Qingdao, 266109, PR China; State Key Laboratory of Bio-Fibers and Eco-Textiles, Qingdao University, Qingdao, 266071, PR China
| | - Lin Li
- College of Chemistry and Pharmaceutical Science, Qingdao Agricultural University, Qingdao, 266109, PR China
| | - Shuguang Yu
- College of Chemistry and Pharmaceutical Science, Qingdao Agricultural University, Qingdao, 266109, PR China
| | - Jiawei Liu
- College of Chemistry and Pharmaceutical Science, Qingdao Agricultural University, Qingdao, 266109, PR China
| | - Jinsheng Shi
- College of Chemistry and Pharmaceutical Science, Qingdao Agricultural University, Qingdao, 266109, PR China.
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