1
|
Tenório CJL, Dantas TDS, Abreu LS, Ferreira MRA, Soares LAL. Influence of Major Polyphenols on the Anti- Candida Activity of Eugenia uniflora Leaves: Isolation, LC-ESI-HRMS/MS Characterization and In Vitro Evaluation. Molecules 2024; 29:2761. [PMID: 38930827 PMCID: PMC11206001 DOI: 10.3390/molecules29122761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 06/06/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
The content of chemical constituents in Eugenia uniflora leaf extracts correlates positively with biological activities. The experimental objective was to carry out the phytochemical screening and purification of the major polyphenols from the leaves of E. uniflora. In addition, the anti-Candida activity of the hydroalcoholic extract, fraction, subfractions and polyphenols purified were evaluated. After partitioning of the extract with ethyl acetate, the fractions were chromatographed on Sephadex® LH-20 gel followed by RP-flash chromatography and monitored by TLC and RP-HPLC. The samples were characterized by mass spectrometry (LC-ESI-QTOF-MS2) and subjected to the microdilution method in 96-well plates against strains of C. albicans, C. auris, and C. glabrata. Myricitrin (93.89%; w/w; m/z 463.0876), gallic acid (99.9%; w/w; m/z 169.0142), and ellagic acid (94.2%; w/w; m/z 300.9988) were recovered. The polyphenolic fraction (62.67% (w/w) myricitrin) and the ellagic fraction (67.86% (w/w) ellagic acid) showed the best antifungal performance (MIC between 62.50 and 500 μg/mL), suggesting an association between the majority constituents and the antifungal response of E. uniflora derivatives. However, there is a clear dependence on the presence of the complex chemical mixture. In conclusion, chromatographic strategies were effectively employed to recover the major polyphenols from the leaves of the species.
Collapse
Affiliation(s)
- Camylla Janiele Lucas Tenório
- Laboratory of Pharmacognosy, Department of Pharmaceutical Sciences, Federal University of Pernambuco, Recife 50670-901, PE, Brazil; (C.J.L.T.); (T.d.S.D.); (M.R.A.F.)
- Post-Graduate Program in Pharmaceutical Sciences, Federal University of Pernambuco, Recife 50670-901, PE, Brazil
| | - Thainá dos Santos Dantas
- Laboratory of Pharmacognosy, Department of Pharmaceutical Sciences, Federal University of Pernambuco, Recife 50670-901, PE, Brazil; (C.J.L.T.); (T.d.S.D.); (M.R.A.F.)
- Post-Graduate Program in Therapeutic Innovation, Federal University of Pernambuco, Recife 50670-901, PE, Brazil
| | - Lucas Silva Abreu
- Chemistry Institute, Fluminense Federal University, Niterói 24020-150, RJ, Brazil;
| | - Magda Rhayanny Assunção Ferreira
- Laboratory of Pharmacognosy, Department of Pharmaceutical Sciences, Federal University of Pernambuco, Recife 50670-901, PE, Brazil; (C.J.L.T.); (T.d.S.D.); (M.R.A.F.)
- Pharmaceutical Abilities Laboratory, Pharmacy, School of Health and Life Sciences, Catholic University of Pernambuco, Recife 50050-900, PE, Brazil
| | - Luiz Alberto Lira Soares
- Laboratory of Pharmacognosy, Department of Pharmaceutical Sciences, Federal University of Pernambuco, Recife 50670-901, PE, Brazil; (C.J.L.T.); (T.d.S.D.); (M.R.A.F.)
- Post-Graduate Program in Pharmaceutical Sciences, Federal University of Pernambuco, Recife 50670-901, PE, Brazil
- Post-Graduate Program in Therapeutic Innovation, Federal University of Pernambuco, Recife 50670-901, PE, Brazil
| |
Collapse
|
2
|
Wang M, Li YC, Meng FB, Wang Q, Wang ZW, Liu DY. Effect of honeysuckle leaf extract on the physicochemical properties of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film. Food Chem X 2023; 18:100675. [PMID: 37122553 PMCID: PMC10130771 DOI: 10.1016/j.fochx.2023.100675] [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: 02/28/2023] [Revised: 04/04/2023] [Accepted: 04/04/2023] [Indexed: 05/02/2023] Open
Abstract
Honeysuckle leaves are rich in bioactive ingredients, but often considered as agro-wastes. In this study, honeysuckle leaf extract (HLE) was added to the carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film (CMKH). Compared to films without HLE addition (CMK), the water vapor barrier properties of CMKH slightly decreased, but the transmittance of the CMKH films in UV region (200-400 nm) as low as zero. The elongation at break of CMKH film was 1.39 ∼ 1.5 fold higher than those of CMK films. The DPPH and ABTS scavenging activity of CMKH-Ⅱ was 85.75% and 90.93%, respectively, which is similar to the equivalent content of Vc. The inhibition rate of CMKH-Ⅰ and CMKH-Ⅱ against Escherichia coli and Listeria monocytogenes were close to 90%, and the inhibition rate against Staphylococcus aureus were up to 96%. The results emphasized that the composite film containing 25% (v/v) HLE has potential application value in food preservation.
Collapse
Affiliation(s)
- Meng Wang
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China
| | - Yun-Cheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China
- Shanghai Jiao Tong University Sichuan Research Institute, Chengdu 610218, PR China
| | - Fan-Bing Meng
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China
- Shanghai Jiao Tong University Sichuan Research Institute, Chengdu 610218, PR China
- Corresponding author at: College of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Road, Chengdu, China.
| | - Qiao Wang
- Sichuan Institute of Food Inspection, Chengdu 610097, PR China
| | - Zheng-Wu Wang
- Shanghai Jiao Tong University Sichuan Research Institute, Chengdu 610218, PR China
| | - Da-Yu Liu
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China
| |
Collapse
|
3
|
Fan K, Qian S, Zhang Z, Huang Q, Hu Z, Nie D, Meng J, Guo W, Zhao Z, Han Z. Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food. Crit Rev Food Sci Nutr 2023; 64:10626-10642. [PMID: 37357923 DOI: 10.1080/10408398.2023.2227260] [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] [Indexed: 06/27/2023]
Abstract
Mycotoxins, secondary metabolites produced by mycotoxigenic fungi, are a major problem affecting food safety and security, because of their adverse health effects, their socio-economic impact and the difficulty of degradation or removal by conventional food processing methods. Plant-sourced natural products are a novel and effective control method for fungal infestation and mycotoxin production, with the advantages of biodegradability and acceptability for food use. However, development of resistance, low and inconsistent efficacy, and a limited range of antifungal activities hinder the effective application of single plant natural products for controlling mycotoxin contamination. To overcome these limitations, combinations of plant natural products have been tested extensively and found to increase efficacy, often synergistically. However, this extensive and promising research area has seen little development of practical applications. This review aims to provide up-to-date information on the antifungal, anti-mycotoxigenic and synergistic effects of combinations of plant natural products, as well as their mechanisms of action, to provide a reference source for future research and encourage application development.
Collapse
Affiliation(s)
- Kai Fan
- Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Shenan Qian
- Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
- College of Food Sciences and Technology, Shanghai Ocean University, Shanghai, China
| | - Zhiqi Zhang
- Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Qingwen Huang
- Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Zheng Hu
- Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Dongxia Nie
- Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
- College of Food Sciences and Technology, Shanghai Ocean University, Shanghai, China
| | - Jiajia Meng
- Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Wenbo Guo
- Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Zhihui Zhao
- Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Zheng Han
- Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, China
- College of Food Sciences and Technology, Shanghai Ocean University, Shanghai, China
| |
Collapse
|
4
|
Ban Z, Chen F, Liu L, Zhang S, Wang L, Wang H, Wang L, Zhu Y. Gliadin nanoparticles stabilized by sodium carboxymethyl cellulose as carriers for improved dispersibility, stability and bacteriostatic activity of Natamycin. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
|
5
|
Prithiviraj M, Sasidharan A, Krishna BM, Sabu S, Sunooj KV, Anoop K, George J. Characterization and qualitative evaluation of cassava starch-chitosan edible food wrap enriched with culinary leaf powders for eco-friendly food packaging applications. FOOD SCI TECHNOL INT 2023:10820132231179492. [PMID: 37264607 DOI: 10.1177/10820132231179492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Cassava starch-based edible food wraps were prepared by incorporating leaf powder from Indian curry leaf and Malabar bay leaf, reinforced with different (0.2, 0.4, 0.6, 0.8) wt.% of chitosan. Eleven combinations of films were prepared and their sensory acceptability, physical properties, Fourier-transform infrared spectroscopic (FTIR) spectrum, and scanning electron microscopy (SEM) image, were evaluated. The thickness of the films ranged from 0.198 ± 0.12 to 0.372 ± 0.27 mm. Tensile strength was reported to be the highest (40.71 ± 1.21 MPa) in the curry leaf powder incorporated sample. Maximum elongation at break was reported by bay leaf powder incorporated (5.8 ± 1.59%) sample. The Young's modulus values were observed to be increasing along with the concentration of chitosan. Maximum seal strength values were reported by curry leaf powder incorporated film with 0.8% chitosan (2.93 ± 0.22 N/mm). The leaf powder incorporated samples reported a higher flavonoid content compared to the control. The color analysis (L*, a*, b*) of the films was identical to the natural leaf color. The SEM images indicated a rough texture for the leaf powder incorporated films. The FTIR evaluation confirmed the presence of the respective functional groups. The statistical evaluation done by statistical package for social sciences software showed that all the data were significantly different (P ≤ 0.05.). The study demonstrated the potential of incorporation of leaf powder and chitosan to enhance the properties of starch-based edible packaging.
Collapse
Affiliation(s)
- Mohandas Prithiviraj
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kerala, India
| | - Abhilash Sasidharan
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kerala, India
| | - Bindu Murali Krishna
- Sophisticated Test and Instrumentation Centre, Cochin University of Science and Technology, Kerala, India
| | - Sarsan Sabu
- School of Industrial Fisheries, Cochin University of Science and Technology, Kerala, India
| | | | - Kiliyanamkandy Anoop
- Department of Physics, Cochin University of Science and Technology, Kerala, India
| | - Johnsy George
- Food Engineering & Packaging, Defence Food Research Laboratory, Mysuru, India
| |
Collapse
|
6
|
Sani MA, Dabbagh-Moghaddam A, Jahed-Khaniki G, Ehsani A, Sharifan A, Khezerlou A, Tavassoli M, Maleki M. Biopolymers-based multifunctional nanocomposite active packaging material loaded with zinc oxide nanoparticles, quercetin and natamycin; development and characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01791-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
7
|
Zheng Y, Jia X, Zhao Z, Ran Y, Du M, Ji H, Pan Y, Li Z, Ma X, Liu Y, Duan L, Li X. Innovative natural antimicrobial natamycin incorporated titanium dioxide (nano-TiO2)/ poly (butylene adipate-co-terephthalate) (PBAT) /poly (lactic acid) (PLA) biodegradable active film (NTP@PLA) and application in grape preservation. Food Chem 2023; 400:134100. [DOI: 10.1016/j.foodchem.2022.134100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 08/18/2022] [Accepted: 08/30/2022] [Indexed: 10/14/2022]
|
8
|
Moth Bean, Gelatin, and Murraya Koenigii Leaves Extract-Based Film and Coating: Effect of Coating on Shelf and Quality of Solanum Melongena. J FOOD QUALITY 2022. [DOI: 10.1155/2022/8606104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Moth bean starch (MS), gelatin (GA), and Murraya koenigii leaves extract (ME) are blended at different compositions to prepare film and coating according to casting and dipping approaches. Different MS, GA, and ME compositions were used to synthesize films and coating. The film compositions (MS : GA: ME: 60 : 20 : 20 and MS : GA: ME:20 : 60 : 20) were represented in terms of F3 and F4, respectively. The results showed that F3 exhibited better physicochemical properties than other films. In addition, SEM images showed that all components of the films were uniformly mixed and formed smooth surface morphology without cracks and bubbles. FTIR results indicate that ME in the films induces interactions between the film components, causing an improvement in compactness. Moreover, an optimized film-forming solution was tested as a coating. Parameters such as skin tightness, weight loss, pH, titratable acidity, and sensory analysis were considered to check the quality of coated Solanum melongena during storage. The results show that the formulation effectively maintains the quality parameters during storage. Furthermore, it also notices that coating extends the shelf life of Solanum melongena by one week.
Collapse
|
9
|
do Amaral Sobral PJ, Gebremariam G, Drudi F, De Aguiar Saldanha Pinheiro AC, Romani S, Rocculi P, Dalla Rosa M. Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations. Foods 2022; 11:2692. [PMID: 36076877 PMCID: PMC9455163 DOI: 10.3390/foods11172692] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/29/2022] [Accepted: 08/31/2022] [Indexed: 11/28/2022] Open
Abstract
Chitosan (Ch) is a partially crystalline biopolymer, insoluble in pure water but soluble in acid solutions. It has attracted interest from researchers to prepare solutions using different acid types and concentrations. This research aims to study both the effect of chitosan (Ch) or acetic acid (Ac) concentrations, at different temperatures, on rheological and viscoelastic properties of Ch solutions. To study the effect of Ch, solutions were prepared with 0.5−2.5 g Ch/100 g of solution and Ac = 1%, whereas to study the effect of Ac, the solutions were prepared with 2.0 g of Ch/100 g of solution and Ac = 0.2−1.0%. Overall, all analyzed solutions behaved as pseudoplastic fluid. The Ch strongly affected rheological properties, the consistency index (K) increased and the index flow behavior (n) decreased as a function of Ch. The activation energy, defined as the energy required for the molecule of a fluid to move freely, was low for Ch = 0.5%. The effect of Ac was less evident. Both K and n varied according to a positive and negative, respectively, parabolic model as a function of Ac. Moreover, all solutions, irrespective of Ch and Ac, behaved as diluted solutions, with G” > G’. The relaxation exponent (n”) was always higher than 0.5, confirming that these systems behaved as a viscoelastic liquid. This n” increased with Ch, but it was insensitive to Ac, being slightly higher at 45 °C.
Collapse
Affiliation(s)
- Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635-900, SP, Brazil
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-Industrial Building, Block C, Sao Paulo 05508-080, SP, Brazil
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| | - Gebremedhin Gebremariam
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| | - Federico Drudi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| | | | - Santina Romani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum University of Bologna, Campus of Food Science, 47521 Cesena, Italy
| |
Collapse
|
10
|
Todhanakasem T, Jaiprayat C, Sroysuwan T, Suksermsakul S, Suwapanich R, Maleenont KK, Koombhongse P, Young BM. Active Thermoplastic Starch Film with Watermelon Rind Extract for Future Biodegradable Food Packaging. Polymers (Basel) 2022; 14:3232. [PMID: 36015489 PMCID: PMC9413046 DOI: 10.3390/polym14163232] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 07/30/2022] [Accepted: 08/03/2022] [Indexed: 01/04/2023] Open
Abstract
Petrochemical plastic wastes generate serious environmental problems because they are resistant to natural decomposition. The aim of this study was to develop a biodegradable active thermoplastic film composed of polyvinyl alcohol (PVA), corn starch (ST), glycerol, and the active compounds from watermelon rind extract (WMRE), or PVA/ST/WMRE, using the casting technique. The film was examined for its mechanical, antioxidant, and functional properties against selected foodborne pathogens. The results showed that the addition of 10% v/v of watermelon rind extract to the film formulation significantly increased the tensile strength from 19.44 ± 0.84 MPa to 33.67 ± 4.38 MPa and slightly increased the percent elongation at break (% EAB) from 35.04 ± 0.96% to 35.16 ± 1.08%. The antioxidant property of PVA/ST/WMRE film was analyzed based on the DPPH scavenging activity assay, which significantly increased from 29.21 ± 0.24% to 63.37 ± 4.27%. The minimum inhibitory concentration (MIC) of watermelon rind extract was analyzed for the growth inhibition of Bacillus cereus ATCC 11778, Escherichia coli ATCC 8739, and Salmonella enterica subsp. enterica serovar Typhimurium ATCC 13311, with 10% (v/v) found as an optimal concentration against B. cereus. Wrapping fresh-cut purple cabbage with PVA/ST/WMRE film significantly reduced the microbial load after 3 days of storage, in comparison to commercial packaging (PET) and thermoplastic control film. Consumer testing of the packaging film indicated that user acceptance of the product was favorable. Therefore, we suggest that this newly developed film can be used as a biodegradable food packaging item that will lead to enhanced food safety, food quality, prolonged shelf life, and consumer acceptance for further food applications.
Collapse
Affiliation(s)
- Tatsaporn Todhanakasem
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Chayanit Jaiprayat
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Thunchanok Sroysuwan
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Supakanya Suksermsakul
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Rachit Suwapanich
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | | | - Piyawit Koombhongse
- National Metal and Materials Technology Center (MTEC), Pathumthani 12120, Thailand
| | - Briana M. Young
- Department of Medical Microbiology and Immunology, School of Medicine, University of California at Davis, One Shields Ave, Davis, CA 95616, USA
| |
Collapse
|
11
|
Suvarna V, Nair A, Mallya R, Khan T, Omri A. Antimicrobial Nanomaterials for Food Packaging. Antibiotics (Basel) 2022; 11:729. [PMID: 35740136 PMCID: PMC9219644 DOI: 10.3390/antibiotics11060729] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/21/2022] [Accepted: 05/26/2022] [Indexed: 11/16/2022] Open
Abstract
Food packaging plays a key role in offering safe and quality food products to consumers by providing protection and extending shelf life. Food packaging is a multifaceted field based on food science and engineering, microbiology, and chemistry, all of which have contributed significantly to maintaining physicochemical attributes such as color, flavor, moisture content, and texture of foods and their raw materials, in addition to ensuring freedom from oxidation and microbial deterioration. Antimicrobial food packaging systems, in addition to their function as conventional food packaging, are designed to arrest microbial growth on food surfaces, thereby enhancing food stability and quality. Nanomaterials with unique physiochemical and antibacterial properties are widely explored in food packaging as preservatives and antimicrobials, to extend the shelf life of packed food products. Various nanomaterials that are used in food packaging include nanocomposites composing nanoparticles such as silver, copper, gold, titanium dioxide, magnesium oxide, zinc oxide, mesoporous silica and graphene-based inorganic nanoparticles; gelatin; alginate; cellulose; chitosan-based polymeric nanoparticles; lipid nanoparticles; nanoemulsion; nanoliposomes; nanosponges; and nanofibers. Antimicrobial nanomaterial-based packaging systems are fabricated to exhibit greater efficiency against microbial contaminants. Recently, smart food packaging systems indicating the presence of spoilage and pathogenic microorganisms have been investigated by various research groups. The present review summarizes recent updates on various nanomaterials used in the field of food packaging technology, with potential applications as antimicrobial, antioxidant equipped with technology conferring smart functions and mechanisms in food packaging.
Collapse
Affiliation(s)
- Vasanti Suvarna
- Department of Pharmaceutical Chemistry & Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India;
| | - Arya Nair
- Department of Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India; (A.N.); (R.M.)
| | - Rashmi Mallya
- Department of Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India; (A.N.); (R.M.)
| | - Tabassum Khan
- Department of Pharmaceutical Chemistry & Quality Assurance, SVKM’s Dr. Bhanuben Nanavati College of Pharmacy, Mumbai 400056, India;
| | - Abdelwahab Omri
- The Novel Drug & Vaccine Delivery Systems Facility, Department of Chemistry and Biochemistry, Laurentian University, Sudbury, ON P3E 2C6, Canada
| |
Collapse
|
12
|
Effect on the Properties of Edible Starch-Based Films by the Incorporation of Additives: A Review. Polymers (Basel) 2022; 14:polym14101987. [PMID: 35631869 PMCID: PMC9147565 DOI: 10.3390/polym14101987] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/07/2022] [Accepted: 05/09/2022] [Indexed: 12/11/2022] Open
Abstract
At present, people more actively pursuing biodegradable-based food packaging to lower the environmental problems of plastic-based packaging. Starch could become a promising alternative to plastic because of its properties (easily available, nontoxic, tasteless, biodegradable, ecofriendly, and edible). This review article is focused mainly on the impact of the properties of starch-based biodegradable films, such as their thickness, morphology, and optical, water-barrier, mechanical, oxygen-barrier, antioxidant, and antimicrobial properties, after the incorporation of additives, and how such films fulfill the demands of the manufacturing of biodegradable and edible food-based film with preferable performance. The incorporation of additives in starch-based films is largely explained by its functioning as a filler, as shown via a reduction in water and oxygen permeability, increased thickness, and better mechanical properties. Additives also showed antimicrobial and antioxidant properties in the films/coatings, which would positively impact the shelf life of coated or wrapped food material.
Collapse
|
13
|
Application of innovative packaging technologies to manage fungi and mycotoxin contamination in agricultural products: Current status, challenges, and perspectives. Toxicon 2022; 214:18-29. [PMID: 35513053 DOI: 10.1016/j.toxicon.2022.04.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 04/22/2022] [Accepted: 04/26/2022] [Indexed: 12/21/2022]
Abstract
The consumer demand for safe, "healthy," and premium foods, preferably with an extended shelf-life; demand for easy packaging; and choice for more sustainable food packaging have contributed to the development of novel packaging technologies. The application of adequate packaging materials has recently become a major post-harvest challenge concerning the control of fungi and mycotoxin. This review will describe the current antifungal packaging technology involved to prevent the contamination of fungi and mycotoxin, along with the characteristics and mechanism of action in food products. Antifungal packaging has incredible potential in the food packaging sector. The most suitable approach for the safe storage of agricultural produce for farmers is the hermetic packaging technology, which maintains quality while providing a good barrier against fungi and mycotoxin. Furthermore, active antifungal packaging is a viable method for incorporating antifungal agents against pathogenic fungi. Essential oils and organic acid have received more scientific attention due to their increased efficacy against mold growth. Polypeptides, chitosan, and natamycin incorporated in active packaging significantly reduced fungi. Even though nanotechnological advancements in antifungal packaging are promising, safety and regulation issues remain significant concerns.
Collapse
|
14
|
Fidelis EM, Savall ASP, de Oliveira Pereira F, Quines CB, Ávila DS, Pinton S. Pitanga (Eugenia uniflora L.) as a source of bioactive compounds for health benefits: A review. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.103691] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
|
15
|
Development of Ficus carica Linn leaves extract incorporated chitosan films for active food packaging materials and investigation of their properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101542] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
16
|
Huang X, Zhou X, Dai Q, Qin Z. Antibacterial, Antioxidation, UV-Blocking, and Biodegradable Soy Protein Isolate Food Packaging Film with Mangosteen Peel Extract and ZnO Nanoparticles. NANOMATERIALS 2021; 11:nano11123337. [PMID: 34947684 PMCID: PMC8707035 DOI: 10.3390/nano11123337] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 12/04/2021] [Accepted: 12/06/2021] [Indexed: 01/10/2023]
Abstract
The objective of this study was to prepare a functional biodegradable soy protein isolate (SPI) food packaging film by introducing a natural antimicrobial agent, mangosteen peel extract (MPE, 10 wt% based on SPI), and different concentrations of functional modifiers, ZnO NPs, into the natural polymer SPI by solution casting method. The physical, antioxidant, antibacterial properties and chemical structures were also investigated. The composite film with 5% ZnO NPs had the maximum tensile strength of 8.84 MPa and the lowest water vapor transmission rate of 9.23 g mm/m2 h Pa. The composite film also exhibited excellent UV-blocking, antioxidant, and antibacterial properties against Escherichia coli and Staphylococcus aureus. The TGA results showed that the introduction of MPE and ZnO NPs improved the thermal stability of SPI films. The microstructure of the films was analyzed by SEM to determine the smooth surface of the composite films. ATR-FTIR and XPS analyses demonstrated the strong hydrogen bonding of SPI, MPE, and ZnO NPs in the films. The presence of ZnO NPs in the composite films was also proved by EDX and XRD. These results suggest that SPI/MPE/ZnO composite film is promising for food-active packaging to extend the shelf life of food products.
Collapse
Affiliation(s)
- Xi Huang
- School of Resources, Environment, and Materials, Guangxi University, Nanning 530000, China; (X.H.); (X.Z.); (Q.D.)
| | - Xin Zhou
- School of Resources, Environment, and Materials, Guangxi University, Nanning 530000, China; (X.H.); (X.Z.); (Q.D.)
| | - Qingyin Dai
- School of Resources, Environment, and Materials, Guangxi University, Nanning 530000, China; (X.H.); (X.Z.); (Q.D.)
| | - Zhiyong Qin
- School of Resources, Environment, and Materials, Guangxi University, Nanning 530000, China; (X.H.); (X.Z.); (Q.D.)
- MOE Key Laboratory of New Processing Technology for Non-Ferrous Metals and Materials, Nanning 530000, China
- Correspondence: ; Tel.: +86-182-7710-5246
| |
Collapse
|
17
|
Daza LD, Eim VS, Váquiro HA. Influence of Ulluco Starch Concentration on the Physicochemical Properties of Starch-Chitosan Biocomposite Films. Polymers (Basel) 2021; 13:polym13234232. [PMID: 34883736 PMCID: PMC8659859 DOI: 10.3390/polym13234232] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 11/26/2021] [Accepted: 11/30/2021] [Indexed: 12/05/2022] Open
Abstract
This work aimed to prepare ulluco starch (US)/chitosan (Ch) edible films and evaluate the effect of the concentration of US on their physicochemical properties. The use of edible films is a means of adding value to the ulluco crop and evaluating the viability of using new sources to produce packaging materials. Different samples were prepared at different US concentrations (2%, 3%, 4%, and 5% w/v) and a fixed chitosan concentration (1.5% w/v); then, samples were analyzed, considering their physical, mechanical, and thermal properties. The US/Ch edible films showed an increase in solubility from 17.5% to 21.7%, swelling power (SP) from 38.9% to 267%, tensile strength (TS) from 3.69 MPa to 10.7 MPa, Young modulus (YM) from 18.0 Pa to 652 Pa, and thermal stability as the US concentration increased. However, samples with low US concentrations showed higher elongation at break (EB) (36.6%) and better barrier properties (WVP) (5.61 × 10−11 g/m s Pa). The films evaluated in this work presented good physical, mechanical, and barrier properties, revealing their potential as packaging material ensuring food security, and demonstrating the technological potential of US.
Collapse
Affiliation(s)
- Luis Daniel Daza
- Departamento de Química, Universidad de las Islas Baleares, 07122 Palma de Mallorca, Spain;
- Departamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, Ibagué 730006, Colombia
| | - Valeria Soledad Eim
- Departamento de Química, Universidad de las Islas Baleares, 07122 Palma de Mallorca, Spain;
- Correspondence: (V.S.E.); (H.A.V.)
| | - Henry Alexander Váquiro
- Departamento de Producción y Sanidad Vegetal, Facultad Ingeniería Agronómica, Universidad del Tolima, Ibagué 730006, Colombia
- Correspondence: (V.S.E.); (H.A.V.)
| |
Collapse
|
18
|
Polyvinyl alcohol -nanocomposite films incorporated with clay nanoparticles and lipopeptides as active food wraps against food spoilage microbes. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100727] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
19
|
Basavegowda N, Baek KH. Advances in Functional Biopolymer-Based Nanocomposites for Active Food Packaging Applications. Polymers (Basel) 2021; 13:4198. [PMID: 34883701 PMCID: PMC8659840 DOI: 10.3390/polym13234198] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/25/2021] [Accepted: 11/27/2021] [Indexed: 01/03/2023] Open
Abstract
Polymeric nanocomposites have received significant attention in both scientific and industrial research in recent years. The demand for new methods of food preservation to ensure high-quality, healthy foods with an extended shelf life has increased. Packaging, a crucial feature of the food industry, plays a vital role in satisfying this demand. Polymeric nanocomposites exhibit remarkably improved packaging properties, including barrier properties, oxygen impermeability, solvent resistance, moisture permeability, thermal stability, and antimicrobial characteristics. Bio-based polymers have drawn considerable interest to mitigate the influence and application of petroleum-derived polymeric materials and related environmental concerns. The integration of nanotechnology in food packaging systems has shown promise for enhancing the quality and shelf life of food. This article provides a general overview of bio-based polymeric nanocomposites comprising polymer matrices and inorganic nanoparticles, and describes their classification, fabrication, properties, and applications for active food packaging systems with future perspectives.
Collapse
Affiliation(s)
| | - Kwang-Hyun Baek
- Department of Biotechnology, Yeungnam University, Gyeongsan 38541, Gyeongbuk, Korea;
| |
Collapse
|
20
|
Bigi F, Haghighi H, Siesler HW, Licciardello F, Pulvirenti A. Characterization of chitosan-hydroxypropyl methylcellulose blend films enriched with nettle or sage leaf extract for active food packaging applications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106979] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
21
|
Punia Bangar S, Chaudhary V, Thakur N, Kajla P, Kumar M, Trif M. Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review. Foods 2021; 10:2282. [PMID: 34681331 PMCID: PMC8534497 DOI: 10.3390/foods10102282] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 09/11/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc., and other consumable constituents extracted from various non-conventional sources are used alone or imbibed together. Edible packaging with antimicrobial components had led to the development of the hypothesis of active packaging which safeguards the quality of foods as well as health of consumers. Natural antimicrobial agents (NAMAs) like essential oils from spices, bioactive compounds derived from vegetables and fruits, animal and microorganism derived compounds having antimicrobial properties can be potentially used in edible films as superior replcement for synthetic compounds, thus serving the purpose of quality and heath. Most of the natural antimicrobial agents enjoy GRAS status and are safer than their synthetic counterparts. This review focuses on updated literature on the sources, properties and potential applications of NAMAs in the food industry. This review also analyzes the biodegradability and biocompatibility and edibility properties of NAMAs enriched films and it can be concluded that NAMAs are better substitutes but affect the organoleptic as well as the mechanical properties of the films. Despite many advantages, the inclusion of NAMAs into the films needs to be investigated more to quantify the inhibitory concentration without affecting the properties of films and exerting potential antimicrobial action to ensure food safety.
Collapse
Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29631, USA
| | - Vandana Chaudhary
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar 125001, India
| | - Neha Thakur
- Department of Livestock Product Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar 125001, India;
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India;
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR–Central Institute for Research on Cotton 10 Technology, Mumbai 400019, India;
| | - Monica Trif
- CENCIRA Agrofood Research and Innovation Centre, Research and Development Department, Ion Meșter, 6, 400650 Cluj-Napoca, Romania
| |
Collapse
|
22
|
Rajapaksha SW, Shimizu N. Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract. Molecules 2021; 26:3898. [PMID: 34202382 PMCID: PMC8271635 DOI: 10.3390/molecules26133898] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 12/25/2022] Open
Abstract
Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin-sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.
Collapse
Affiliation(s)
- Surakshi Wimangika Rajapaksha
- Laboratory of Agricultural Bio-System Engineering, Graduate School of Agriculture, Hokkaido University, Hokkaido 060-8589, Japan;
| | - Naoto Shimizu
- Research Faculty of Agriculture/Field Science Center for Northern Biosphere, Hokkaido University, Hokkaido 060-8589, Japan
| |
Collapse
|
23
|
Tian B, Li W, Wang J, Liu Y. Functional polysaccharide-based film prepared from chitosan and β-acids: Structural, physicochemical, and bioactive properties. Int J Biol Macromol 2021; 181:966-977. [PMID: 33887287 DOI: 10.1016/j.ijbiomac.2021.04.100] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 03/18/2021] [Accepted: 04/16/2021] [Indexed: 02/06/2023]
Abstract
β-Acids are natural antibacterial and antioxidant ingredients, obtained from supercritical CO2 hop extract. In this study, β-acids/chitosan complex films were prepared using the casting method. Complex films were characterized using scanning electron microscopy (SEM), atomic force microscope (AFM), Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction analysis (XRD). Structure analysis revealed that β-acids can be successfully combined with the chitosan matrix. Mechanical tests demonstrated that the tensile strength of the films showed a significant upward trend (1.9 MPa to 9.6 MPa) with increase in β-acids content (0.1%-0.3%). Interestingly, the chitosan-based films showed excellent UV barrier capability below 400 nm. The release of β-acids from the film followed Fickian diffusion (n < 0.45). In addition, the complex films inhibited the growth of five food-borne pathogens (Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Salmonella enteritidis and Listeria monocytogenes). This study highlights the promising nature of composite film as a desirable alternative for active packaging.
Collapse
Affiliation(s)
- Bingren Tian
- School of Chemical Engineering and Technology, Xinjiang University, Urumqi 830046, China
| | - Wanrong Li
- College of Chemistry, Xinjiang University, Urumqi 830046, China
| | - Jie Wang
- College of Chemistry, Xinjiang University, Urumqi 830046, China
| | - Yumei Liu
- School of Chemical Engineering and Technology, Xinjiang University, Urumqi 830046, China.
| |
Collapse
|
24
|
Mironescu M, Lazea-Stoyanova A, Barbinta-Patrascu ME, Virchea LI, Rexhepi D, Mathe E, Georgescu C. Green Design of Novel Starch-Based Packaging Materials Sustaining Human and Environmental Health. Polymers (Basel) 2021; 13:1190. [PMID: 33917150 PMCID: PMC8067845 DOI: 10.3390/polym13081190] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 11/16/2022] Open
Abstract
A critical overview of current approaches to the development of starch-containing packaging, integrating the principles of green chemistry (GC), green technology (GT) and green nanotechnology (GN) with those of green packaging (GP) to produce materials important for both us and the planet is given. First, as a relationship between GP and GC, the benefits of natural bioactive compounds are analyzed and the state-of-the-art is updated in terms of the starch packaging incorporating green chemicals that normally help us to maintain health, are environmentally friendly and are obtained via GC. Newer approaches are identified, such as the incorporation of vitamins or minerals into films and coatings. Second, the relationship between GP and GT is assessed by analyzing the influence on starch films of green physical treatments such as UV, electron beam or gamma irradiation, and plasma; emerging research areas are proposed, such as the use of cold atmospheric plasma for the production of films. Thirdly, the approaches on how GN can be used successfully to improve the mechanical properties and bioactivity of packaging are summarized; current trends are identified, such as a green synthesis of bionanocomposites containing phytosynthesized metal nanoparticles. Last but not least, bioinspiration ideas for the design of the future green packaging containing starch are presented.
Collapse
Affiliation(s)
- Monica Mironescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Ioan Ratiu Street, 550012 Sibiu, Romania;
| | - Andrada Lazea-Stoyanova
- National Institute for Lasers, Plasma and Radiation Physics, 409 Atomistilor Street, Magurele, 077125 Ilfov, Romania
| | - Marcela Elisabeta Barbinta-Patrascu
- Department of Electricity, Faculty of Physics, Solid-State Physics and Biophysics, University of Bucharest, 405 Atomistilor Street, P.O. Box MG-11, 077125 Bucharest-Magurele, Romania
| | - Lidia-Ioana Virchea
- Faculty of Medicine, Lucian Blaga University of Sibiu, 2A Lucian Blaga Street, 550169 Sibiu, Romania;
| | - Diana Rexhepi
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary; (D.R.); (E.M.)
| | - Endre Mathe
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary; (D.R.); (E.M.)
- Faculty of Medicine, “Vasile Goldis” Western University of Arad, 310045 Arad, Romania
| | - Cecilia Georgescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Ioan Ratiu Street, 550012 Sibiu, Romania;
| |
Collapse
|
25
|
Tessaro L, Luciano CG, Quinta Barbosa Bittante AM, Lourenço RV, Martelli-Tosi M, José do Amaral Sobral P. Gelatin and/or chitosan-based films activated with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106523] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
26
|
Mo X, Peng X, Liang X, Fang S, Xie H, Chen J, Meng Y. Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticles. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106506] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
27
|
Omerović N, Djisalov M, Živojević K, Mladenović M, Vunduk J, Milenković I, Knežević NŽ, Gadjanski I, Vidić J. Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications. Compr Rev Food Sci Food Saf 2021; 20:2428-2454. [DOI: 10.1111/1541-4337.12727] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 01/25/2021] [Accepted: 02/01/2021] [Indexed: 12/28/2022]
Affiliation(s)
- Nejra Omerović
- BioSense Institute University of Novi Sad Novi Sad Serbia
| | - Mila Djisalov
- BioSense Institute University of Novi Sad Novi Sad Serbia
| | | | | | - Jovana Vunduk
- Ekofungi Ltd. Belgrade Serbia
- Faculty of Agriculture, Institute of Food Technology and Biochemistry University of Belgrade Belgrade Serbia
| | | | | | | | - Jasmina Vidić
- Micalis Institute, INRAE, AgroParisTech Université Paris‐Saclay Jouy en Josas France
| |
Collapse
|
28
|
Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging. COATINGS 2021. [DOI: 10.3390/coatings11010084] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Four kinds of edible composite films based on chitosan combined with additional substances (konjac glucomannan, cassava starch, maltodextrin and gelatin) and the addition of lysozyme were prepared and used as packaging materials for Mongolian cheese. The prepared composite films were evaluated using scanning electron microscopy and Fourier transform infrared spectroscopy. The physicochemical properties of all chitosan composite films, including thickness, viscosity, opacity, color, moisture content, water vapor permeability, tensile strength and elongation at break, were measured. The results show that Konjac glucomannan–chitosan composite film presented the strongest mechanical property and highest transparency. The cassava starch–chitosan composite film presented the highest water barrier property. The study on the storage characteristics of Mongolian cheese was evaluated at 4 °C. The results show that the cheese packaging by cassava starch–chitosan composite film presented better treatment performance in maintaining the quality, reducing weight loss and delayering microbial growth.
Collapse
|
29
|
Luciano CG, Rodrigues MM, Lourenço RV, Bittante AMQB, Fernandes AM, do Amaral Sobral PJ. Bi-layer Gelatin Film: Activating Film by Incorporation of “Pitanga” Leaf Hydroethanolic Extract and/or Nisin in the Second Layer. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02568-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
30
|
Haghighi H, Licciardello F, Fava P, Siesler HW, Pulvirenti A. Recent advances on chitosan-based films for sustainable food packaging applications. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100551] [Citation(s) in RCA: 91] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
31
|
Rocchetti G, Bernardo L, Pateiro M, Barba FJ, Munekata PES, Trevisan M, Lorenzo JM, Lucini L. Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach. Foods 2020; 9:E1668. [PMID: 33203110 PMCID: PMC7696221 DOI: 10.3390/foods9111668] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 11/10/2020] [Accepted: 11/11/2020] [Indexed: 01/18/2023] Open
Abstract
In this work, the comprehensive metabolomic changes in pork burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 200 mg/kg butylated hydroxytoluene (BHT), and (c) 250 mg/kg pitanga leaf extract (PLE, from Eugenia uniflora L.), each one packaged under modified atmosphere (80% O2 and 20% CO2) for 18 days storage at 2 ± 1 °C, were deeply studied. In particular, untargeted metabolomics was used to evaluate the impact of the antioxidant extracts on meat quality. The PLE phytochemical profile revealed a wide variety of antioxidant compounds, such as polyphenols, alkaloids, and terpenoids. Multivariate statistics (both unsupervised and supervised) allowed to observe marked differences in BHT and PLE burgers metabolomic profiles during storage. Most of the differences could be attributed to hexanoylcarnitine, 4-hydroxy-2-nonenal, 6-hydroxypentadecanedioic acid, 9S,11S,15S,20-tetrahydroxy-5Z,13E-prostadienoic acid (20-hydroxy-PGF2a), sativic acid, followed by glycerophospholipids. In addition, significant correlations (p < 0.01) were observed between thiobarbituric acid reactive substances and metabolites related to lipid oxidation processes. Therefore, the approach used showed a clear modulation of lipid oxidation, likely promoted by the plant leaf extract, thus confirming the ability of PLE to delay lipid oxidative phenomena during storage.
Collapse
Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (L.B.); (M.T.); (L.L.)
| | - Letizia Bernardo
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (L.B.); (M.T.); (L.L.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, 46100 Burjassot, València, Spain;
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
| | - Marco Trevisan
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (L.B.); (M.T.); (L.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
| | - Luigi Lucini
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (L.B.); (M.T.); (L.L.)
| |
Collapse
|
32
|
Jamróz E, Kopel P. Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review. Polymers (Basel) 2020; 12:E1289. [PMID: 32512853 PMCID: PMC7361989 DOI: 10.3390/polym12061289] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/29/2020] [Accepted: 06/02/2020] [Indexed: 12/15/2022] Open
Abstract
From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.
Collapse
Affiliation(s)
- Ewelina Jamróz
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, PL-30-149 Kraków, Poland;
| | - Pavel Kopel
- Department of Inorganic Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
| |
Collapse
|