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Yang Z, Wang Z, Liu P, Liu W, Xu Y, Zhou Y, Yu Z, Zheng M, Xiao Y, Liu Y. Development of dual-channel starch-based film incorporated with betanin@β-cyclodextrin inclusion complex and berberine for indicating shrimp freshness. Food Chem 2024; 454:139830. [PMID: 38820633 DOI: 10.1016/j.foodchem.2024.139830] [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: 02/26/2024] [Revised: 05/20/2024] [Accepted: 05/22/2024] [Indexed: 06/02/2024]
Abstract
In this study, the β-cyclodextrin encapsulated betanin (BET@β-CD) with improved thermal stability and retention as well as the berberine (BBR) with aggregate induced luminescence effect were incorporated into corn amylose (CA) biomatrix to develop colorimetric/fluorescent dual-channel smart film. Results shown that the added functional components were uniformly distributed in the film matrix. The high tensile strength (78.87%), low water solubility (31.15%) and water vapor permeability (1.24 × 10-10 g Pa-1 s-1 m-1) of the film predicted its acceptable stability. It was worth mentioning that the film displayed excellent responsiveness to volatile ammonia (0.025-25 mg/mL) with at least 4 times recyclability. Application experiment demonstrated that the film can achieve macroscopic dynamic monitoring of the freshness of shrimps stored at 25 °C, 4 °C, -20 °C under daylight (red to yellow) and UV light (yellow-green to blue-green). Thus, the study suggests an attractive and effective strategy for constructing dual-mode smart packaging materials for food freshness detection.
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Affiliation(s)
- Zan Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Zheng Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Pan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Wenya Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yingran Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yibin Zhou
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Zhenyu Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yaqing Xiao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China.
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Xu R, Xia L, Tang Q, Tang F, Pang S, Li H, Zou Z. High-performance carboxymethyl starch/PVA based intelligent packaging films engineered with Cu-Trp nanocrystal as functional compatibilizer. Food Chem 2024; 454:139696. [PMID: 38810446 DOI: 10.1016/j.foodchem.2024.139696] [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: 03/13/2024] [Revised: 05/12/2024] [Accepted: 05/13/2024] [Indexed: 05/31/2024]
Abstract
A spindle-like Cu-based framework (Cu-Trp, Trp = L-Tryptophan) nanocrystal with ammonia-responsiveness was fabricated via simple aqueous solution approach, and it was subsequently explored as a functional compatibilizer of carboxymethyl starch/polyvinyl alcohol (CMS/PVA) blend toward constructing high-performance intelligent packaging films. The results showed that incorporation of Cu-Trp nanocrystal into CMS/PVA blend resulted in significant promotions regarding to the compatibility, mechanical strength (42.92 MPa), UV-blocking (with UV transmittance of only 2.4%), and water vapor barrier effectiveness of the blend film. Besides, the constructed CMS/PVA/Cu-Trp nanocomposite film exhibited superb long-term color stability, favorable antibacterial capacity (over 98.0%) toward both E. coli and S. aureus bacteria, as well as color change ability under ammonia environment. Importantly, the application trial confirmed that the CMS/PVA/Cu-Trp nanocomposite film is capable of visually monitoring shrimp spoilage during storage. These results implied that the CMS/PVA/Cu-Trp nanocomposite film holds tremendous potential as an intelligent active packaging material.
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Affiliation(s)
- Ruoyi Xu
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China
| | - Lijun Xia
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China
| | - Qun Tang
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China.
| | - Fushun Tang
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China.
| | - Shiyi Pang
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China
| | - Heping Li
- School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530008, PR China
| | - Zhiming Zou
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China.
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3
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Khan MI, Liu J, Saini RK, Khurshida S. Plant betalains-mixed active/intelligent films for meat freshness monitoring: A review of the fabrication parameters. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1238-1251. [PMID: 38910928 PMCID: PMC11190134 DOI: 10.1007/s13197-023-05881-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/25/2023] [Accepted: 10/22/2023] [Indexed: 06/25/2024]
Abstract
The plant pigments called betalains are nutritionally safe polar compounds. They are subdivided into betaxanthins (having orange to yellow hues) and betacyanins (purple to red violet hues). Betacyanins change color with a change in pH, particularly in the range 6-8 and 9-11. Perishable foods like fish, chicken, beef, pork, and others tend to release total volatile base-nitrogen (TVB-N) during storage or deterioration, which leads to a change in the pH of pH-sensitive materials in the vicinity. pH-sensitive pigment-incorporated polymeric films with inherent active properties (or active/intelligent films) are increasingly being studied as an alternative to synthetic pH indicators to detect the accumulation of TVB-N by changing its color to indicate the stage of perishable food spoilage. There are many methods of developing such films under different conditions using different bio-based biodegradable polymer(s) and biocompatible plasticizer combinations. Among the reported methods, solution casting method has been the preferred one in most studies covered in this review. This method can be carried out under mild conditions. As such, betacyanins-incorporated polymeric films essentially require mild processing conditions because of their heat sensitivity, which will invariably affect the performance in food freshness monitoring. In this review, film fabrication parameters like temperature and duration of dissolution of polymers, plasticizer concentration, pH of the film-forming solution, film drying, and conditioning/aging, have been critically appraised based on the available literature. The lack of studies on the safety of active/intelligent films has been systematically highlighted in this review to focus future studies on this area. Graphical abstract
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Affiliation(s)
- Mohammad Imtiyaj Khan
- Biochemistry and Molecular Biology Lab, Department of Biotechnology, Gauhati University, Guwahati, Assam India
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127 People’s Republic of China
| | - Ramesh Kumar Saini
- Department of Crop Science, Konkuk University, Seoul, 143-701 Republic of Korea
| | - Singamayum Khurshida
- College of Food Technology, Central Agricultural University, Imphal, 795004 India
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4
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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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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] [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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6
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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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Zou Y, Shi Y, Wang T, Ji S, Zhang X, Shen T, Huang X, Xiao J, Farag MA, Shi J, Zou X. Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives. Compr Rev Food Sci Food Saf 2024; 23:e13339. [PMID: 38578165 DOI: 10.1111/1541-4337.13339] [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: 12/27/2023] [Revised: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 04/06/2024]
Abstract
The importance of food quality and safety lies in ensuring the best product quality to meet consumer demands and public health. Advanced technologies play a crucial role in minimizing the risk of foodborne illnesses, contamination, drug residue, and other potential hazards in food. Significant materials and technological advancements have been made throughout the food supply chain. Among them, quantum dots (QDs), as a class of advanced nanomaterials with unique physicochemical properties, are progressively demonstrating their value in the field of food quality and safety. This review aims to explore cutting-edge research on the different applications of QDs in food quality and safety, including encapsulation of bioactive compounds, detection of food analytes, food preservation and packaging, and intelligent food freshness indicators. Moreover, the modification strategies and potential toxicities of diverse QDs are outlined, which can affect performance and hinder applications in the food industry. The findings suggested that QDs are mainly used in analyte detection and active/intelligent food packaging. Various food analytes can be detected using QD-based sensors, including heavy metal ions, pesticides, antibiotics, microorganisms, additives, and functional components. Moreover, QD incorporation aided in improving the antibacterial and antioxidant activities of film/coatings, resulting in extended shelf life for packaged food. Finally, the perspectives and critical challenges for the productivity, toxicity, and practical application of QDs are also summarized. By consolidating these essential aspects into this review, the way for developing high-performance QD-based nanomaterials is presented for researchers and food technologists to better capitalize upon this technology in food applications.
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Affiliation(s)
- Yucheng Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Yongqiang Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Tianxing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xinai Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Tingting Shen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Xiaowei Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Universidade de Vigo, Ourense, Spain
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo P.B., Egypt
| | - Jiyong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
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Shavisi N. Electrospun fiber mats based on chitosan-carrageenan containing Malva sylvestris anthocyanins: Physic-mechanical, thermal, and barrier properties along with application as intelligent food packaging materials. Int J Biol Macromol 2024; 266:131077. [PMID: 38531525 DOI: 10.1016/j.ijbiomac.2024.131077] [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: 01/13/2023] [Revised: 03/08/2024] [Accepted: 03/20/2024] [Indexed: 03/28/2024]
Abstract
This study aimed to encapsulate Malva sylvestris extract (MSE) into chitosan-carrageenan (CH-KC) fibers using the electrospinning technique and monitor the freshness of silver carp fillets during the refrigerated storage conditions for 8 days. The CH-KC + MSE 4 % fiber mats were red at pH values lower than 3, purple at pH 4-6, dark blue at pH 7, green at pH 8-10, and brown at pH 11-12. The tensile strength, elongation at break, water vapor permeability, oxygen transmission rate, moisture content, and water solubility of fabricated fiber mats were 7.71-11.02 MPa, 13.12 %-30.00 %, 7.35-20.01 × 10-4 g mm/m2 h Pa, 3.81-8.23 cm3/m2 h, 15.74 %-27.34 %, and 3.90 %-7.56 %, respectively. Regarding the potential application of a fabricated indicator for freshness monitoring of silver carp fillets, total viable count, psychrotrophic bacterial count, pH, and total volatile basic nitrogen reached 8.91 log CFU/g, 8.03 log CFU/g, 8.10, and 40.18 mg N/100 g at the end of the study, respectively. Meanwhile, the CH-KC + MSE 4 % fiber mat color changed from white to green. These findings suggest that CH-KC + MSE 4 % fiber mats can be further utilized in the food industry to control the freshness of refrigerated silver carp fillets.
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Affiliation(s)
- Nassim Shavisi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.
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Kokkuvayil Ramadas B, Rhim JW, Roy S. Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications. Polymers (Basel) 2024; 16:1001. [PMID: 38611259 PMCID: PMC11014226 DOI: 10.3390/polym16071001] [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: 02/29/2024] [Revised: 03/23/2024] [Accepted: 04/04/2024] [Indexed: 04/14/2024] Open
Abstract
Recently, as concerns about petrochemical-derived polymers increase, interest in biopolymer-based materials is increasing. Undoubtedly, biopolymers are a better alternative to solve the problem of synthetic polymer-based plastics for packaging purposes. There are various types of biopolymers in nature, and mostly polysaccharides are used in this regard. Carrageenan is a hydrophilic polysaccharide extracted from red algae and has recently attracted great interest in the development of food packaging films. Carrageenan is known for its excellent film-forming properties, high compatibility and good carrier properties. Carrageenan is readily available and low cost, making it a good candidate as a polymer matrix base material for active and intelligent food packaging films. The carrageenan-based packaging film lacks mechanical, barrier, and functional properties. Thus, the physical and functional properties of carrageenan-based films can be enhanced by blending this biopolymer with functional compounds and nanofillers. Various types of bioactive ingredients, such as nanoparticles, natural extracts, colorants, and essential oils, have been incorporated into the carrageenan-based film. Carrageenan-based functional packaging film was found to be useful for extending the shelf life of packaged foods and tracking spoilage. Recently, there has been plenty of research work published on the potential of carrageenan-based packaging film. Therefore, this review discusses recent advances in carrageenan-based films for applications in food packaging. The preparation and properties of carrageenan-based packaging films were discussed, as well as their application in real-time food packaging. The latest discussion on the potential of carrageenan as an alternative to traditionally used synthetic plastics may be helpful for further research in this field.
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Affiliation(s)
- Bharath Kokkuvayil Ramadas
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India;
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India;
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10
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Haridevamuthu B, Raj D, Chandran A, Murugan R, Seetharaman S, Dhanaraj M, Almutairi BO, Arokiyaraj S, Arockiaraj J. Sustainable food packaging: Harnessing biowaste of Terminalia catappa L. for chitosan-based biodegradable active films for shrimp storage. Carbohydr Polym 2024; 329:121798. [PMID: 38286562 DOI: 10.1016/j.carbpol.2024.121798] [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: 08/18/2023] [Revised: 01/02/2024] [Accepted: 01/05/2024] [Indexed: 01/31/2024]
Abstract
Shrimp, a globally consumed perishable food, faces rapid deterioration during storage and marketing, causing nutritional and economic losses. With a rising environmental consciousness regarding conventional plastic packaging, consumers seek sustainable options. Utilizing natural waste resources for packaging films strengthens the food industry. In this context, we aim to create chitosan-based active films by incorporating Terminalia catappa L. leaves extract (TCE) to enhance barrier properties and extend shrimp shelf life under refrigeration. Incorporation of TCE improves mechanical, microstructural, UV, and moisture barrier properties of the chitosan film due to cross-linking interactions, resulting in robust, foldable packaging film. Active TCE film exhibits high antioxidant property due to polyphenols. These films also exhibited low wettability and showed hydrophobicity than neat CH films which is essential for meat packaging. These biodegradable films offer an eco-friendly end-of-life option when buried in soil. TCE-loaded films effectively control spoilage organisms, prevent biochemical spoilage, and maintain shrimp freshness compared to neat CH films during refrigerated condition. The active TCE film retains sensory attributes better than neat chitosan, aligning with consumer preference. The developed edible and active film from waste sources might offer sustainable, alternative packaging material with a lower carbon footprint than petroleum-based sources.
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Affiliation(s)
- B Haridevamuthu
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamil Nadu, India
| | - David Raj
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamil Nadu, India
| | - Abhirami Chandran
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamil Nadu, India
| | - Raghul Murugan
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamil Nadu, India
| | - S Seetharaman
- Foundation for Aquaculture Innovations and Technology Transfer (FAITT), Kumaran Kudil, Thoraipakkam, Chennai 600097, Tamil Nadu, India
| | - M Dhanaraj
- Foundation for Aquaculture Innovations and Technology Transfer (FAITT), Kumaran Kudil, Thoraipakkam, Chennai 600097, Tamil Nadu, India
| | - Bader O Almutairi
- Department of Zoology, College of Science, King Saud University, P. O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Selvaraj Arokiyaraj
- Department of Food Science & Biotechnology, Sejong University, Seoul 05006, Republic of Korea
| | - Jesu Arockiaraj
- Toxicology and Pharmacology Laboratory, Department of Biotechnology, Faculty of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamil Nadu, India.
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11
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Guo Y, Gong Y, Lin A, Chen Q, Chen X. Alizarin-embedded γ-cyclodextrin-based metal-organic framework in a methylcellulose/polyvinyl alcohol film for maintaining and monitoring grass carp freshness. Int J Biol Macromol 2024; 264:130628. [PMID: 38453111 DOI: 10.1016/j.ijbiomac.2024.130628] [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: 09/25/2023] [Revised: 02/21/2024] [Accepted: 03/03/2024] [Indexed: 03/09/2024]
Abstract
Multifunctional packaging films that monitor and maintain fish freshness hold significant potential for use in the food industry. This study introduces a multifunctional intelligent packaging film comprising alizarin (ALI)-embedded cubic γ-cyclodextrin metal-organic frameworks (γ-CD-MOFs) (denoted as γ-CD-MOFs@ALI) in a methylcellulose/polyvinyl alcohol (MP)-based matrix to achieve colorimetric monitoring and enhanced preservation of fish freshness. The MP/γ-CD-MOFs@ALI reveals a rapid color transition in 3 min from yellow color progressively darkens to purple as the pH increases from 2.0 to 10.0. And it is proved that the as-prepared film owns high antibacterial activity against Gram-positive bacteria (S. aureus), impressive ABTS+ radical scavenging rates of 85.54 ± 1.25 %, and effective ALI sustained-release properties. The intelligent packaging film exhibits an excellent colorimetric response to total volatile basic nitrogen and provides exceptional freshness preservation performance, effectively prolonging the shelf life of Ctenopharyngodon idella (grass carp) under 25 °C to 42 h.
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Affiliation(s)
- Yaping Guo
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yuting Gong
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Anhui Lin
- School of Marine Engineering, Jimei University, Xiamen, 361021, China.
| | - Quansheng Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Xiaomei Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
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12
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Zhu J, Fang Y, Wakisaka M, Saadiah Hafid H, Yang Z, Yin Y, Omura T, Fang W. Fabrication of flexible chitosan film reinforced with pulping by-product lignosulfonates for cherry-tomato preservation. Food Chem X 2024; 21:101181. [PMID: 38357373 PMCID: PMC10865233 DOI: 10.1016/j.fochx.2024.101181] [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: 01/03/2024] [Revised: 01/22/2024] [Accepted: 02/02/2024] [Indexed: 02/16/2024] Open
Abstract
The massive production of food waste and plastic pollution necessitates innovative solutions. This study reports the first fabrication of a flexible chitosan (CH) film reinforced with lignosulfonate (LS) derived from pulping byproduct as a sustainable alternative to synthetic food packaging. The CH/LS composite film was prepared by a simple casting method with varying LS contents of 1 % and 2 %. Compared to CH film, the addition of 2 % LS increased the tensile strength by over 4 times and decreased water vapor permeability by 11 %. Moreover, the CH/LS film exhibited excellent UV-shielding properties. This novel use of LS to reinforce CH film presents an eco-friendly active packaging material. When used to package cherry tomatoes for 2 weeks, the CH/LS film effectively maintained fruit freshness and hardness while minimizing weight loss. This work provides new scientific evidence on the optimized preparation and application of CH/LS composite films from renewable resources for food preservation.
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Affiliation(s)
- Jiangyu Zhu
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
| | - Yujie Fang
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
| | - Minato Wakisaka
- Food Study Centre, Fukuoka Women’s University, 1-1-1 Kasumigaoka, Fukuoka 813-8529, Japan
| | - Halimatun Saadiah Hafid
- Institute of Plantation Studies, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Zhengfei Yang
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
| | - Yongqi Yin
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
| | - Taku Omura
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Weiming Fang
- School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China
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13
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Sethulakshmi AG, Saravanakumar MP. Sustainable papaya plant waste and green tea residue composite films integrated with starch and gelatin for active food packaging applications. Int J Biol Macromol 2024; 260:129153. [PMID: 38228198 DOI: 10.1016/j.ijbiomac.2023.129153] [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: 10/27/2023] [Revised: 12/07/2023] [Accepted: 12/28/2023] [Indexed: 01/18/2024]
Abstract
This study explores the sustainable utilization of wastes from a papaya plant (papaya peels (PP), papaya seeds (PS), leaf-stem (PL)) and dried green tea residues (GTR) for the synthesis of bioplastics. The dried GTR were individually blended with each papaya waste extract and then boiled in water to get three composite papaya plant waste-green tea supernatants. Potato starch and gelatin-based functional films were prepared by integrating each with the composite papaya waste-green tea supernatant liquid. This work introduces a dissolved organic matter (DOM) study to the field of bioplastics, with the goal of identifying the organic components and macromolecules inherent in the PW supernatants. When compared with the films prepared solely from papaya waste (PW) supernatants, PW-GTR composite supernatant films prevent UV light transmission with superior antioxidant and mechanical properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), X-ray diffraction spectroscopy (XRD), and atomic force microscopy (AFM) were utilized to characterize the starch and gelatin PW-GTR films. Owing to the exceptional antioxidant, UV barrier, and remarkable biodegradable properties of the starch/PW/GTR and gelatin/PW/GTR composite films, make them ideal for use in food packaging applications.
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Affiliation(s)
- A G Sethulakshmi
- Department of Environmental and Water Resources Engineering, School of Civil Engineering, Vellore Institute of Technology, Vellore, Tamil Nādu, India
| | - M P Saravanakumar
- Department of Environmental and Water Resources Engineering, School of Civil Engineering, Vellore Institute of Technology, Vellore, Tamil Nādu, India.
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14
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Riahi Z, Khan A, Rhim JW, Shin GH, Kim JT. Carrageenan-based active and intelligent packaging films integrated with anthocyanin and TiO 2-doped carbon dots derived from sweet potato peels. Int J Biol Macromol 2024; 259:129371. [PMID: 38228207 DOI: 10.1016/j.ijbiomac.2024.129371] [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: 10/18/2023] [Revised: 12/16/2023] [Accepted: 01/08/2024] [Indexed: 01/18/2024]
Abstract
Carrageenan-based sustainable active and pH-dependent color-changing composite films were fabricated by blending anthocyanin extracted from sweet potato peel (SPA) with TiO2-doped carbon dots (Ti-CDs) prepared using the biowaste of SPA extraction. The SPA and Ti-CDs were compatible with the carrageenan matrix and were uniformly dispersed in the used polymer to form a homogeneous film with increased mechanical properties. The composite film added with SPA and 3 wt% Ti-CD showed 100 % UV protection, superb antioxidant (100 % DPPH and ABTS scavenging assay), and potent antibacterial activity (complete eradication of foodborne L.monocytogenes and E. coli strains after 3 h incubation). Additionally, the composite films showed distinguishable colorimetric responses to pH 7-12 buffers and volatile ammonia. The intelligent sensing ability of the composite film was assessed through shrimp freshness monitoring, and the film's hue shifted from pink (fresh shrimp) to yellow/brown (inedible shrimp) during storage. Shrimp packaging studies have shown that composite films retard the rate of food quality change during storage and are a good indicator of shrimp spoilage. Therefore, the designed film is expected to have high applicability as a chip, and quick on-site sensor that detects seafood quality in real-time, and a highly effective multifunctional film for better product quality preservation.
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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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15
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Nandi S, Guha P. Development, characterization and application of starch-based film containing polyphenols of piper betle L. waste in chicken meat storage. Food Chem 2024; 431:137103. [PMID: 37572483 DOI: 10.1016/j.foodchem.2023.137103] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 07/20/2023] [Accepted: 08/03/2023] [Indexed: 08/14/2023]
Abstract
The current study aimed to develop a sustainable solution to extend the shelf life of chicken meat by developing starch-based functional film embedded with polyphenolic extract of waste petioles of betel leaf (BLP). The results showed that loading of the extract significantly (p < 0.05) improved flexibility, thickness, water solubility, DPPH radical scavenging activity, and UV light protection ability by enhancing intermolecular interactions among potato starch, guar gum, and the extract. The developed film showed optimum mechanical and water barrier properties at a 4% BLP extract concentration computed through TOPSIS method (A multi-criteria decision-making approach). During the shelf life study, the extract embedded film maintained the quality of chicken meat for up to 12 days at refrigerated temperature. Biodegradation time of the extract-blended films was considerably decreased to 14 days from 28 days for the native film, indicating suitable alternative to non-biodegradable film for storing the raw meat.
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Affiliation(s)
- Sujosh Nandi
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India.
| | - Proshanta Guha
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
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16
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Huang X, Wang F, Hu W, Zou Z, Tang Q, Li H, Xu L. Smart packaging films based on corn starch/polyvinyl alcohol containing nano SIM-1 for monitoring food freshness. Int J Biol Macromol 2024; 256:128373. [PMID: 38000590 DOI: 10.1016/j.ijbiomac.2023.128373] [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: 08/15/2023] [Revised: 10/30/2023] [Accepted: 11/21/2023] [Indexed: 11/26/2023]
Abstract
There is at present an acute need for the construction of biopolymer-based smart packaging material that can be applied for the real-time visual monitoring of food freshness. Herein, a nano-sized substituted imidazolate material (SIM-1) with ammonia-sensitive and antibacterial ability was effectively manufactured and then anchored within corn starch/polyvinyl alcohol (CS/PVA) blend to construct biopolymeric smart active packaging material. The structure, physical and functional performances of CS/PVA-based films with different content of SIM-1 (0.5, 1.0 and 2.0 wt% on CS/PVA basis) were then explored in detail. Results revealed that the incorporated SIM-1 nanocrystals were equally anchored within the CS/PVA matrix owing to the establishment of potent hydrogen-bonding interactions, which produced an obvious improvement in the compatibility of CS/PVA blend film, as well as its mechanical strength, water/oxygen barrier and UV-screening performances. The constructed CS/PVA/SIM-1 blend films further demonstrated superior long-term color stability property, ammonia-sensitive and antibacterial functions. Furthermore, the CS/PVA/SIM-1 blend films were utilized for effectively monitoring the deterioration of shrimp via observable color alteration. The above findings suggested the potential applications of CS/PVA/SIM-1 blend films in smart active packaging.
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Affiliation(s)
- Xiaopeng Huang
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China
| | - Fangfang Wang
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China
| | - Wenkai Hu
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China
| | - Zhiming Zou
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China.
| | - Qun Tang
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China.
| | - Heping Li
- Guangxi Key Laboratory of Electrochemical and Magneto-chemical Functional Materials, College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, PR China
| | - Lin Xu
- Biomaterials R&D Center, Zhuhai Institute of Advanced Technology, Chinese Academy of Sciences, Zhuhai 519003, PR China.
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17
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Ahmad MI, Li Y, Pan J, Liu F, Dai H, Fu Y, Huang T, Farooq S, Zhang H. Collagen and gelatin: Structure, properties, and applications in food industry. Int J Biol Macromol 2024; 254:128037. [PMID: 37963506 DOI: 10.1016/j.ijbiomac.2023.128037] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 11/01/2023] [Accepted: 11/09/2023] [Indexed: 11/16/2023]
Abstract
Food-producing animals have the highest concentration of collagen in their extracellular matrix. Collagen and gelatin are widely used in food industry due to their specific structural, physicochemical, and biochemical properties, which enable them to improve health and nutritional value as well as to increase the stability, consistency, and elasticity of food products. This paper reviews the structural and functional properties including inherent self-assembly, gel forming, water-retaining, emulsifying, foaming, and thickening properties of collagen and gelatin. Then the colloid structures formed by collagen such as emulsions, films or coatings, and fibers are summarized. Finally, the potential applications of collagen and gelatin in muscle foods, dairy products, confectionary and dessert, and beverage products are also reviewed. The objective of this review is to provide the current market value, progress as well as applications of collagen and its derivatives in food industry.
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Affiliation(s)
- Muhammad Ijaz Ahmad
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Jinfeng Pan
- National Engineering Research Centre for Seafood, Collaborative Innovation Centre of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Centre for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Fei Liu
- State Key Laboratory of Food Science and Technology, Science Center for Future Foods, Jiangnan University, School of Food Science and Technology, International Joint Laboratory on Food Safety, Wuxi 214122, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, China
| | - Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
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18
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Mueller E, Hoffmann TG, Schmitz FRW, Helm CV, Roy S, Bertoli SL, de Souza CK. Development of ternary polymeric films based on cassava starch, pea flour and green banana flour for food packaging. Int J Biol Macromol 2024; 256:128436. [PMID: 38016616 DOI: 10.1016/j.ijbiomac.2023.128436] [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: 05/15/2023] [Revised: 11/07/2023] [Accepted: 11/23/2023] [Indexed: 11/30/2023]
Abstract
The development of alternative materials to replace plastics used in food packaging is an important approach to reducing environmental pollution and minimizing harmful impacts on ecosystems. In this study, biopolymeric films were formulated using cassava starch (Manihot esculenta Crantz), pea flour (Pisum sativum) and green banana flour (Musa sp.) to obtain a material for application in food packaging. The influence of a plasticizer on the optical and physicochemical properties of the films was analyzed and the synergy between higher concentrations of starch and plasticizer resulted in films with low opacity. In addition, the morphology, thermal, mechanical and barrier properties were examined. The film with the best formulation (p < 0.05) contained 12 g cassava starch, 3.6 g pea flour and 30 % glycerol (the maximum levels of the experiment). This film presented average values of thickness, moisture, solubility, opacity, maximum strength (F), maximum tensile stress (σ), elongation at break (ε) and elasticity (E) of 0.47 mm, 19.95 %, 87.45 %, 20.93 %, 9.30 N, 1.75 MPa, 30.10 % and 5.93 %, respectively. This research demonstrates the potential application of films obtained by combining starches from different sources. The sustainable production of environmentally-friendly packaging provides an alternative to fossil-based plastics, which have well-documented adverse effects on the environment.
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Affiliation(s)
- Eduarda Mueller
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil
| | - Tuany Gabriela Hoffmann
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil; Department Systems Process Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany
| | | | - Cristiane Vieira Helm
- Brazilian Agricultural Research Corporation - Embrapa Florestas, Ribeira Road, Colombo 83411-000, Brazil
| | - Swarup Roy
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Sávio Leandro Bertoli
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil
| | - Carolina Krebs de Souza
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau 89030-000, Brazil.
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19
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Liao W, Liu X, Zhao Q, Lu Z, Feng A, Sun X. Physicochemical, antibacterial and food preservation properties of active packaging films based on chitosan/ε-polylysine-grafted bacterial cellulose. Int J Biol Macromol 2023; 253:127231. [PMID: 37804899 DOI: 10.1016/j.ijbiomac.2023.127231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 09/23/2023] [Accepted: 10/01/2023] [Indexed: 10/09/2023]
Abstract
To address the environmental and food contamination issues caused by plastics and microorganisms, antimicrobial films using natural polymers has attracted enormous attention. In this work, we proposed a green, convenient and fast approach to prepare antimicrobial films from chitosan (CS), bacterial cellulose (BC) and ε-polylysine (ε-PL). The effects of different concentrations of ε-PL (0 %, 0.25 %, 0.5 %, 0.75 %, 1 %, w/v) on the physicochemical properties and antibacterial activity of composite films (CS-DABC-x%PL) were systematically investigated. Furthermore, a comprehensive comparison with purely physically mixed CS-BC-x%PL films provides a deeper understanding of the subject matter. Characterization tests of the films were conducted using scanning electron microscope (SEM), X-ray diffraction (XRD) and thermogravimetric analysis (TGA). The results suggested that the incorporation of 0.5 % ε-PL reduced the water solubility of the composite film by 19.82 %, along with improved the tensile strength and thermal stability by 37.31 % and 28.54 %. As ε-PL concentration increased to 1 %, the antibacterial performance of the films gradually enhanced. Additionally, the CS-DABC-0.5%PL film demonstrated effectiveness in delaying the deterioration of tilapia. These findings imply that this novel green packaging material holds significant potential in food preservation due to its promising antibacterial properties.
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Affiliation(s)
- Wenying Liao
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, China
| | - Xiaoli Liu
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, China.
| | - Qing Zhao
- Pharmacy Departmen, Affiliated Hospital of Jiangnan University, Wuxi, Jiangsu Province, China.
| | - Zhanhui Lu
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada
| | - Anqi Feng
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, China
| | - Xin Sun
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, China
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20
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Zhu B, Zhong Y, Wang D, Deng Y. Active and Intelligent Biodegradable Packaging Based on Anthocyanins for Preserving and Monitoring Protein-Rich Foods. Foods 2023; 12:4491. [PMID: 38137296 PMCID: PMC10742553 DOI: 10.3390/foods12244491] [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: 11/28/2023] [Revised: 12/11/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Currently, active and intelligent packaging has been developed to solve the spoilage problem for protein-rich foods during storage, especially by adding anthocyanin extracts. In such a film system, the antioxidant and antibacterial properties were dramatically increased by adding anthocyanins. The physicochemical properties were enhanced through interactions between the active groups in the anthocyanins and reactive groups in the polymer chains. Additionally, the active and intelligent film could monitor the spoilage of protein-rich foods in response to pH changes. Therefore, this film could monitor the sensory acceptance and extend the shelf life of protein-rich foods simultaneously. In this paper, the structural and functional properties of anthocyanins, composite actions of anthocyanin extracts and biomass materials, and reinforced properties of the active and intelligent film were discussed. Additionally, the applications of this film in quality maintenance, shelf-life extension, and quality monitoring for fresh meat, aquatic products, and milk were summarized. This film, which achieves high stability and the continuous release of anthocyanins on demand, may become an underlying trend in packaging applications for protein-rich foods.
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Affiliation(s)
| | | | | | - Yun Deng
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (B.Z.); (Y.Z.); (D.W.)
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21
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Rezaei F, Tajik H, Shahbazi Y. Intelligent double-layer polymers based on carboxymethyl cellulose-cellulose nanocrystals film and poly(lactic acid)-Viola odorata petal anthocyanins nanofibers to monitor food freshness. Int J Biol Macromol 2023; 252:126512. [PMID: 37633548 DOI: 10.1016/j.ijbiomac.2023.126512] [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: 02/14/2023] [Revised: 06/14/2023] [Accepted: 08/23/2023] [Indexed: 08/28/2023]
Abstract
The present study was conducted with the aim of fabricating smart bilayer polymers based on carboxymethyl cellulose-cellulose nanocrystals film and poly(lactic acid)-Viola odorata extract nanofibers (CMC-CNC and PLA-VOE) for freshness monitoring of Pacific white shrimps, minced lamb meat, chicken fillets, and rainbow trout fillets, during refrigerated storage conditions. The fabricated indicators based on CMC-PLA-VOE 5%, CMC-CNC 1%-PLA-VOE 5%, and CMC-CNC 3%-PLA-VOE 5% presented remarkable color changes in pH 1-12 buffer solutions, including red at pH 1-6, violet at pH 7-8, green at pH 9-10, and brown at pH 11-12. Significantly lower water vapor permeability and oxygen transmission rate of prepared polymers were found in comparison with the control groups (P < 0.05). Regarding the monitoring of food samples in real-time, the samples spoiled after 3 days, evidenced by total viable count, psychrotrophic bacterial count, total volatile basic nitrogen, and pH values of 7.17-7.54 log CFU/g, 5.68-6.23 log CFU/g, 25.14-28.12 mg N/100 g, and 7.10-7.66, respectively. Meanwhile, the noticeable color change of prepared indicators from white to violet (day 3) and finally dark violet (day 7) was observed, indicating a potential application in intelligent packaging for real-time control of the freshness of perishable food samples.
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Affiliation(s)
- Fatemeh Rezaei
- 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
| | - Yasser Shahbazi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.
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22
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Siddiqui SA, Khan S, Mehdizadeh M, Bahmid NA, Adli DN, Walker TR, Perestrelo R, Câmara JS. Phytochemicals and bioactive constituents in food packaging - A systematic review. Heliyon 2023; 9:e21196. [PMID: 37954257 PMCID: PMC10632435 DOI: 10.1016/j.heliyon.2023.e21196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, D-Quakenbrück, Germany
| | - Sipper Khan
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70593, Stuttgart, Germany
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Iran
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
- Agricultural Product Technology Department, Universitas Sulawesi Barat, Majene, 90311, Indonesia
| | - Danung Nur Adli
- Faculty of Animal Science, University of Brawijaya, Malang, East Java, 65145, Indonesia
| | - Tony R. Walker
- School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, B3H, 4R2, Canada
| | - Rosa Perestrelo
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
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23
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Dodange S, Shekarchizadeh H, Kadivar M. Development and characterization of antioxidant bilayer film based on poly lactic acid-bitter vetch (Vicia ervilia) seed protein incorporated with Pistacia terebinthus extract for active food packaging. Curr Res Food Sci 2023; 7:100613. [PMID: 37860146 PMCID: PMC10582362 DOI: 10.1016/j.crfs.2023.100613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 08/28/2023] [Accepted: 10/04/2023] [Indexed: 10/21/2023] Open
Abstract
This study focuses on designing an active bilayer food package film based on polylactic acid (PLA) and bitter vetch seed protein incorporated with Pistacia terebinthus extract (PTE). The effect of PTE on the physicochemical, barrier, structural, mechanical, and antioxidant properties of the active film was determined. Moisture content, water solubility, and water vapor permeability (WVP) of the active films indicated that the addition of PTE increased its suitability for food packaging. FE-SEM micrographs illustrated that the resulting films had a smooth and dense surface, describing a continuous network of protein molecules within the film structure. FTIR analysis displayed the physical interaction between PTE and the film polymer. XRD revealed an increase in the crystallinity of the active films. The resulting active film had a low migration rate (<7%) of phenolic compounds into fatty food simulant. Notably, the addition of PTE significantly (P ≤ 0.05) decreased the tensile strength and Young's modulus (from 15.13 and 315.98 MPa to 14.07 and 254.07 MPa, respectively). Concurrently, there was an increase in the elongation at break of the active films (from 23.19 to 75.60%), indicating higher flexibility compared to control films. Additionally, the incorporation of PTE improved the thermal properties of active films. The antioxidant capacity of the designed films was measured based on their DPPH radical scavenging activity, revealing that the antioxidant capacity of the control film increased from 44.65% to 59.72% in the active film containing 15% PTE. In conclusion, the prepared bilayer film can effectively be used as an active food package for sensitive foods to oxidation.
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Affiliation(s)
- Sona Dodange
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Hajar Shekarchizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Mahdi Kadivar
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
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24
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Jacinto-Valderrama RA, Andrade CT, Pateiro M, Lorenzo JM, Conte-Junior CA. Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods. Foods 2023; 12:3662. [PMID: 37835315 PMCID: PMC10572785 DOI: 10.3390/foods12193662] [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: 08/08/2023] [Revised: 09/17/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Muscle foods are highly perishable products that require the use of additives to inhibit lipid and protein oxidation and/or the growth of spoilage and pathogenic microorganisms. The reduction or replacement of additives used in the food industry is a current trend that requires the support of active-packaging technology to overcome novel challenges in muscle-food preservation. Several nano-sized active substances incorporated in the polymeric matrix of muscle-food packaging were discussed (nanocarriers and nanoparticles of essential oils, metal oxide, extracts, enzymes, bioactive peptides, surfactants, and bacteriophages). In addition, the extension of the shelf life and the inhibitory effects of oxidation and microbial growth obtained during storage were also extensively revised. The use of active packaging in muscle foods to inhibit oxidation and microbial growth is an alternative in the development of clean-label meat and meat products. Although the studies presented serve as a basis for future research, it is important to emphasize the importance of carrying out detailed studies of the possible migration of potentially toxic additives, incorporated in active packaging developed for muscle foods under different storage conditions.
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Affiliation(s)
- Rickyn A. Jacinto-Valderrama
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, RJ, Brazil; (R.A.J.-V.); (C.T.A.)
| | - Cristina T. Andrade
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, RJ, Brazil; (R.A.J.-V.); (C.T.A.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Carlos Adam Conte-Junior
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, RJ, Brazil; (R.A.J.-V.); (C.T.A.)
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25
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Wu Y, Yu X, Ding W, Remón J, Xin M, Sun T, Wang TTY, Yu LL, Wang J. Fabrication, performance, and potential environmental impacts of polysaccharide-based food packaging materials incorporated with phytochemicals: A review. Int J Biol Macromol 2023; 249:125922. [PMID: 37482166 DOI: 10.1016/j.ijbiomac.2023.125922] [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: 04/20/2023] [Revised: 07/16/2023] [Accepted: 07/19/2023] [Indexed: 07/25/2023]
Abstract
Although food packaging preserves food's quality, it unfortunately contributes to global climate change since the considerable carbon emissions associated with its entire life cycle. Polysaccharide-based packaging materials (PPMs) are promising options to preserve foods, potentially helping the food industry reduce its carbon footprint. PPMs incorporated with phytochemicals hold promise to address this critical issue, keep food fresh and prolong the shelf life. However, phytochemicals' health benefits are impacted by their distinct chemical structures thus the phytochemicals-incorporated PPMs generally exhibit differential performances. PPMs must be thoughtfully formulated to possess adequate physicochemical properties to meet commercial standards. Given this, this review first-time provides a comprehensive review of recent advances in the fabrication of phytochemicals incorporated PPMs. The application performances of phytochemicals-incorporated PPMs for preserving foods, as well as the intelligent monitoring of food quality, are thoroughly introduced. The possible associated environmental impacts and scalability challenges for the commercial application of these PPMs are also methodically assessed. This review seeks to provide comprehensive insights into exploring new avenues to achieve a greener and safer food industry via innovative food packaging materials. This is paramount to preserve not only food shelf life but also the environment, facilitating the eco-friendly development of the food industry.
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Affiliation(s)
- Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Xueling Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Wei Ding
- China Leather and Footwear Research Institute Co. Ltd., Beijing, PR China.
| | - Javier Remón
- Thermochemical Processes Group, Aragón Institute for Engineering Research (I3A), University of Zaragoza, C/Mariano Esquillor s/n, 50.018 Zaragoza, Spain
| | - Mengmeng Xin
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China
| | - Tianjun Sun
- Department of Burns and Plastic Surgery, the Fourth Medical Center of PLA General Hospital, Beijing, PR China
| | - Thomas T Y Wang
- Diet, Genomics, and Immunology Laboratory, Beltsville Human Nutrition Research Center, USDA-ARS, Beltsville, MD, USA
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, PR China.
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26
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Yu D, Cheng S, Li Y, Su W, Tan M. Recent advances on natural colorants-based intelligent colorimetric food freshness indicators: fabrication, multifunctional applications and optimization strategies. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37655606 DOI: 10.1080/10408398.2023.2252904] [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: 09/02/2023]
Abstract
With the increasing concerns of food safety and public health, tremendous efforts have been concentrated on the development of effective, reliable, nondestructive methods to evaluate the freshness level of different kinds of food. Natural colorants-based intelligent colorimetric indicators which are typically constructed with natural colorants and polymer matrices has been regarded as an innovative approach to notify the customers and retailers of the food quality during the storage and transportation procedure in real-time. This review briefly elucidates the mechanism of natural colorants used for intelligent colorimetric indicators and fabrication methodologies of natural colorants-based food freshness indicators. Subsequently, their multifunctional applications in intelligent food packaging systems like antioxidant packaging, antimicrobial packaging, biodegradable packaging, UV-blocking packaging and inkless packaging are well introduced. This paper also summarizes several optimizing strategies for the practical application of this advanced technology from different perspectives. Strategies like adopting a hydrophobic matrix, constructing double-layer film and encapsulation have been developed to improve the stability of the indicators. Co-pigmentation, metal ion complexation, pigment-mixing and using substrates with high surface area are proved to be effective to enhance the sensitivity of the indicators. Approaches include multi-index evaluation, machine learning and smartphone-assisted evaluation have been proven to improve the accuracy of the intelligent food freshness indicators. Finally, future research opportunities and challenges are proposed. Based on the fundamental understanding of natural colorants-based intelligent colorimetric food freshness indicators, and the latest research and findings from literature, this review article will help to develop better, lower cost and more reliable food freshness evaluation technique for modern food industry.
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Affiliation(s)
- Deyang Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Shasha Cheng
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Yu Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
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27
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Huang X, Song J, Xu F, Yun D, Li C, Liu J. Characterization and Application of Guar Gum/Polyvinyl Alcohol-Based Food Packaging Films Containing Betacyanins from Pokeweed ( Phytolacca acinosa Roxb.) Berries and Silver Nanoparticles. Molecules 2023; 28:6243. [PMID: 37687072 PMCID: PMC10489142 DOI: 10.3390/molecules28176243] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 08/14/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
Food packaging films were prepared by using guar gum/polyvinyl alcohol (GP) as the film matrix, 2% Ag nanoparticles (AgNPs) as reinforcing filler and antimicrobial agent, and 1%, 2% and 3% pokeweed betacyanins (PB) as the colorant and antioxidant agent. The structures and color-changing, barrier, mechanical, thermal and antioxidant/antibacterial properties of different films were measured. The results show that the PB were pH-sensitive pigments with pink, purple and yellow colors at pH 3-8, pH 9-11 and pH 12, respectively. PB improved the compatibility of guar gum and polyvinyl alcohol through hydrogen bonds. The films with PB showed a color-changing capacity under ammonia vapor and good color stability in chilled storage. AgNPs and PB elevated the barrier capacity of GP film to light, water vapor and oxygen gas. Meanwhile, AgNPs and PB improved the stiffness, thermal stability and antioxidant/antibacterial activity of GP film. The film with AgNPs and 3% PB showed the highest barrier capacity, stiffness, thermal stability and antioxidant/antimicrobial activity. In shrimp spoilage test, the films with AgNPs and 2% and 3% PB indicated shrimp freshness through film color changes. The results reveal the potential use of the prepared films in active and smart packaging.
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Affiliation(s)
- Xiaoqian Huang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (X.H.); (F.X.); (D.Y.); (C.L.)
| | - Jiangfeng Song
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
| | - Fengfeng Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (X.H.); (F.X.); (D.Y.); (C.L.)
| | - Dawei Yun
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (X.H.); (F.X.); (D.Y.); (C.L.)
| | - Chenchen Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (X.H.); (F.X.); (D.Y.); (C.L.)
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (X.H.); (F.X.); (D.Y.); (C.L.)
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28
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Sul Y, Ezati P, Rhim JW. Preparation of chitosan/gelatin-based functional films integrated with carbon dots from banana peel for active packaging application. Int J Biol Macromol 2023; 246:125600. [PMID: 37390998 DOI: 10.1016/j.ijbiomac.2023.125600] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 06/25/2023] [Accepted: 06/26/2023] [Indexed: 07/02/2023]
Abstract
Carbon dots (CDs) were manufactured with banana peels using a hydrothermal method (200 °C for 6 h). The synthesized CDs were spherical particles with a size of 1-3 nm having carboxyl groups and amine groups on the surface. CDs have been impregnated into chitosan/gelatin films to synthesize multifunctional packaging films. The composite film showed a slight decrease in transparency but a significant increase in UV protection properties. The fabricated film displayed strong antioxidant efficacy showing >74 % DPPH and 99 % ABTS radical scavenging potential. The film also unveiled substantial antibacterial activity against the foodborne pathogenic bacteria, Listeria monocytogenes, fully eliminating the growth of these bacteria within 6 h of exposure. The chitosan/gelatin film containing CD was used for minced meat packaging, and the film delayed bacterial growth (< 1 Log CFU/g after 24 h) and maintained the meat color even after 24 h of storage at 20 °C. The CD-added chitosan/gelatin functional film has a high probability of application in active food packaging, especially for extending the shelf life of packaged meat and maintaining its aesthetic quality.
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Affiliation(s)
- Yoonjung Sul
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Parya Ezati
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
| | - Jong-Whan Rhim
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
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29
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Radhalakshmi V, Raman M, Joy MR. Development of active packaging film based on poly (lactic acid) incorporated with Piper betel leaf ethanolic extract and its application in the shelf-life extension of tuna meat. Int J Biol Macromol 2023; 246:125751. [PMID: 37429339 DOI: 10.1016/j.ijbiomac.2023.125751] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 06/23/2023] [Accepted: 07/07/2023] [Indexed: 07/12/2023]
Abstract
Active packaging films based on poly (lactic acid) (PLA) were developed by adding different concentrations (5 wt% and 10 wt%) of betel leaf (Piper betel) ethanolic extract (BLEE). The extract showed excellent antioxidant (80.2 %) and antimicrobial properties (18.05 and 16.05 mm against S. aureus and E. coli respectively). The films' structural, functional, and mechanical attributes were studied, along with their potential for extending the shelf life of tuna meat. The water solubility and water permeability were reduced with the incorporation of BLEE; while the tensile strength showed an inverse relationship with the concentration, 214.5 kg/cm2 (5 wt%), and to 307.6 kg/cm2 (10 wt%). The lipid oxidation in PLA-BLEE-packed tuna meat stored under refrigeration (7 days) showed a significant reduction, which could be attributed to the phenolic migration from the films. The new PLA-BLEE films with significant antibacterial and film attributes could be used in food packaging and to extend the shelf life of commodities that have been packaged.
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Affiliation(s)
- V Radhalakshmi
- Department of Food Science and Technology, Faculty of Ocean Science and Technology (FOST), Kerala University of Fisheries and Ocean Studies (KUFOS), Panangad, Kochi, Kerala, India
| | - Maya Raman
- Department of Food Science and Technology, Faculty of Ocean Science and Technology (FOST), Kerala University of Fisheries and Ocean Studies (KUFOS), Panangad, Kochi, Kerala, India.
| | - Minnu Rose Joy
- Department of Food Science and Technology, Faculty of Ocean Science and Technology (FOST), Kerala University of Fisheries and Ocean Studies (KUFOS), Panangad, Kochi, Kerala, India
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30
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Ranjbar M, Azizi Tabrizzad MH, Asadi G, Ahari H. Investigating the microbial properties of sodium alginate/chitosan edible film containing red beetroot anthocyanin extract for smart packaging in chicken fillet as a pH indicator. Heliyon 2023; 9:e18879. [PMID: 37609408 PMCID: PMC10440462 DOI: 10.1016/j.heliyon.2023.e18879] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 07/24/2023] [Accepted: 08/01/2023] [Indexed: 08/24/2023] Open
Abstract
The current trend in the production of smart films involves the use of pH-responsive color indicators derived from natural sources. In line with this trend, the aim of this research is to produce edible films from sodium alginate (A) and chitosan (Ch) incorporating red beet anthocyanin (Ac) extract, and to assess the properties of these films and their use as coatings for chicken fillets. The study employed a factorial design to evaluate the effects of treatments C (control), A25%-ch75% (films consisting of 25% sodium alginate and 75% chitosan), and A25%-ch75%-Ac (films consisting of 25% sodium alginate, 75% chitosan, and red beet anthocyanin). The findings indicate that the inclusion of red beet anthocyanin extract did not result in any discernible differences in the FTIR spectra of the film samples. Analysis of the XRD results revealed that the addition of the extract led to a reduction in the crystal structure of the film. Moreover, SEM results demonstrated that the extract caused alterations in the polymer chains and an increase in the porosity of the film matrix. With regard to the chicken fillet samples coated with the film, over time, there was an increase in microbial analysis (total microorganism count and Staphylococcus aureus coagulase-positive) and chemical properties (pH, peroxide, thiobarbituric acid, and nitrogen compounds) for all samples. However, this trend was significantly lower in the samples coated with the Ac extract (P < 0.05). Texture analysis results revealed that the hardness parameter of all samples decreased over the storage period, while the samples containing the Ac extract demonstrated a significant increase in this parameter (P < 0.05). Additionally, the color changes of the pH sensor corresponded to the anthocyanin structure. Based on the results, the smart film composed of sodium alginate/chitosan incorporating red beet anthocyanin extract has the potential to enhance the quality, prolong the shelf life, and decrease the microbial load of chicken fillet when used as a coating. Furthermore, red beet anthocyanin can serve as a suitable indicator for spoilage changes in packaged food products.
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Affiliation(s)
- Milad Ranjbar
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | | | - Gholamhassan Asadi
- Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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31
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Development of a multifunctional food packaging for meat products by incorporating carboxylated cellulose nanocrystal and beetroot extract into sodium alginate films. Food Chem 2023; 415:135799. [PMID: 36868063 DOI: 10.1016/j.foodchem.2023.135799] [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: 10/14/2022] [Revised: 02/07/2023] [Accepted: 02/24/2023] [Indexed: 03/03/2023]
Abstract
Consumers' pursuit for safe meat products is challenging to develop smart food packaging with proper mechanical properties and multifunctional properties. Therefore, this work attempted to introduce carboxylated cellulose nanocrystal (C-CNC) and beetroot extract (BTE) into sodium alginate (SA) matrix films to enhance their mechanical properties and endow them with antioxidant properties and pH-responsive capacity. The rheological results showed the C-CNC and BTE were consistently dispersed in the SA matrix. The incorporation of C-CNC made the surface and cross-section of the films rough but still dense, thus significantly improving the mechanical properties of the films. The integration of BTE provided antioxidant properties and pH responsiveness without significantly changing the thermal stability of the film. The highest tensile strength (55.74 ± 4.52 MPa) and strongest antioxidant capacities were achieved for the SA-based film with BTE and 10 wt% C-CNC. Additionally, the films possessed higher UV-light barrier properties after incorporating BTE and C-CNC. More notably, the pH-responsive films discolored when TVB-N value exceeded 18.0 mg/100 g during storage of pork at 4 °C and 20 °C, respectively. Therefore, the SA-based film with enhanced mechanical and functional properties has a high potential for quality detection in smart food packaging applications.
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Xu F, Yun D, Huang X, Sun B, Tang C, Liu J. Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth ( Amaranthus tricolor L.) Juice, and Bergamot Essential Oil. Foods 2023; 12:2779. [PMID: 37509872 PMCID: PMC10379735 DOI: 10.3390/foods12142779] [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: 06/28/2023] [Revised: 07/18/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023] Open
Abstract
Pullulan-based smart packaging films were prepared by mixing cooked amaranth juice and bergamot essential oil. The impact of cooked amaranth juice and bergamot essential oil on the color-changeability, structural characterization, and barrier, antioxidant, mechanical and thermal properties of pullulan-based films was determined. Results showed the cooked amaranth juice contained pH-response color-changing betacyanins. The pullulan films containing cooked amaranth juice were color-changeable in pH 9-12 buffers and in ammonia vapor. The color-changeable property of betacyanins in cooked amaranth juice was unaffected by bergamot essential oils. The inner structure of pullulan films was greatly affected by cooked amaranth juice, forming big and ordered humps in film cross-sections. The crystallinity of pullulan films was improved by the combined addition of cooked amaranth juice and bergamot essential oil. Among the films, the pullulan film containing cooked amaranth juice and 6% bergamot essential oil showed the highest UV-vis light barrier property, antioxidant activity, and tensile strength; while the pullulan film containing cooked amaranth juice and 4% bergamot essential oil showed the highest oxygen barrier property and thermal stability. Moreover, the pullulan films containing cooked amaranth juice were able to monitor the freshness of shrimp by presenting color changes from reddish purple to dark red.
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Affiliation(s)
- Fengfeng Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Dawei Yun
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiaoqian Huang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Bixue Sun
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Chao Tang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
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Abedi-Firoozjah R, Parandi E, Heydari M, Kolahdouz-Nasiri A, Bahraminejad M, Mohammadi R, Rouhi M, Garavand F. Betalains as promising natural colorants in smart/active food packaging. Food Chem 2023; 424:136408. [PMID: 37245469 DOI: 10.1016/j.foodchem.2023.136408] [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: 10/15/2022] [Revised: 03/07/2023] [Accepted: 05/15/2023] [Indexed: 05/30/2023]
Abstract
Betalains are water-soluble nitrogen pigments with beneficial effects, including antioxidant, antimicrobial, and pH-indicator properties. The development of packaging films incorporated with betalains has received increasing attention because of pH-responsive color-changing properties in the colorimetric indicators and smart packaging films. As such, intelligent and active packaging systems based on biodegradable polymers containing betalains have been recently developed as eco-friendly packaging to enhance the quality and safety of food products. Betalains could generally improve the functional properties of packaging films, such as higher water resistance, tensile strength, elongation at break, and antioxidant and antimicrobial activities. These effects are dependent on betalain composition (about its source and extraction), content, and the kind of biopolymer, film preparation method, food samples, and storage time. This review focused on betalains-rich films as pH- and ammonia-sensitive indicators and their applications as smart packaging to monitor the freshness of protein-rich foods such as shrimp, fish, chicken, and milk.
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Affiliation(s)
- Reza Abedi-Firoozjah
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Ehsan Parandi
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran; Department of Food Science and Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran
| | - Mahshid Heydari
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Azin Kolahdouz-Nasiri
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mahshid Bahraminejad
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Reza Mohammadi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Milad Rouhi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran.
| | - Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland.
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Schneider G, Steinbach A, Putics Á, Solti-Hodován Á, Palkovics T. Potential of Essential Oils in the Control of Listeria monocytogenes. Microorganisms 2023; 11:1364. [PMID: 37374865 DOI: 10.3390/microorganisms11061364] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/03/2023] [Accepted: 05/20/2023] [Indexed: 06/29/2023] Open
Abstract
Listeria monocytogenes is a foodborne pathogen, the causative agent of listeriosis. Infections typically occur through consumption of foods, such as meats, fisheries, milk, vegetables, and fruits. Today, chemical preservatives are used in foods; however, due to their effects on human health, attention is increasingly turning to natural decontamination practices. One option is the application of essential oils (EOs) with antibacterial features, since EOs are considered by many authorities as being safe. In this review, we aimed to summarize the results of recent research focusing on EOs with antilisterial activity. We review different methods via which the antilisterial effect and the antimicrobial mode of action of EOs or their compounds can be investigated. In the second part of the review, results of those studies from the last 10 years are summarized, in which EOs with antilisterial effects were applied in and on different food matrices. This section only included those studies in which EOs or their pure compounds were tested alone, without combining them with any additional physical or chemical procedure or additive. Tests were performed at different temperatures and, in certain cases, by applying different coating materials. Although certain coatings can enhance the antilisterial effect of an EO, the most effective way is to mix the EO into the food matrix. In conclusion, the application of EOs is justified in the food industry as food preservatives and could help to eliminate this zoonotic bacterium from the food chain.
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Affiliation(s)
- György Schneider
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
| | - Anita Steinbach
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
| | - Ákos Putics
- Central Laboratory, Aladár Petz Teaching Hospital, Vasvári Pál Street 2-4, H-9024 Győr, Hungary
| | - Ágnes Solti-Hodován
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
| | - Tamás Palkovics
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
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Echegaray N, Goksen G, Kumar M, Sharma R, Hassoun A, Lorenzo JM, Dar BN. A critical review on protein-based smart packaging systems: Understanding the development, characteristics, innovations, and potential applications. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37114905 DOI: 10.1080/10408398.2023.2202256] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/29/2023]
Abstract
The use of packaging in the food industry is essential to protect food and improve its shelf life. However, traditional packaging, based on petroleum derivatives, presents some problems because it is non-biodegradable and is obtained from nonrenewable sources. In contrast, protein-based smart packaging is presented as an environmentally friendly strategy that also permits obtaining packaging with excellent characteristics for the formation of smart films and coatings. This review aims to summarize recent developments in smart packaging, focusing on edible films/coatings materials, originating from animal and plant protein sources. Various characteristics like mechanical, barrier, functional, sensory, and sustainability of packaging systems are discussed, and the processes used for their development are also described. Moreover, relevant examples of the application of these smart packaging technologies in muscle foods and some innovations in this area are presented. Protein-based films and coatings from plant and animal origins have great potential to enhance food safety and quality, and reduce environmental issues (e.g., plastic pollution and food waste). Some characteristics of the packages can be improved by incorporating polysaccharides, lipids, and other components as antioxidants, antimicrobials, and nanoparticles in protein-based composites. Promising results have been shown in many muscle foods, such as meat, fish, and other seafood. These innovative smart packaging systems are characterized by their renewable and biodegradable nature, and sustainability, among other features that go beyond typical protection barriers (namely, active, functional, and intelligent features). Nonetheless, the utilization of protein-based responsive films and coatings at industrial level still need optimization to be technologically and economically valid and viable.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Avda, Galicia n◦ 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai, India
| | - Rajan Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda, Galicia n◦ 4, Parque Tecnológico de Galicia, Ourense, Spain
- Facultad de Ciencias de Ourense, University of Vigo, Area de Tecnología de los Alimentos, Ourense, Spain
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu & Kashmir, India
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Lin L, Peng S, Chen X, Li C, Cui H. Silica nanoparticles loaded with caffeic acid to optimize the performance of cassava starch/sodium carboxymethyl cellulose film for meat packaging. Int J Biol Macromol 2023; 241:124591. [PMID: 37116847 DOI: 10.1016/j.ijbiomac.2023.124591] [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: 12/10/2022] [Revised: 04/03/2023] [Accepted: 04/21/2023] [Indexed: 04/30/2023]
Abstract
Cassava starch/sodium carboxymethyl cellulose (CC) was used as the substrate to create a multipurpose food packaging film, and caffeic acid@silica nanoparticles (C@SNPs) was added. The encapsulation rate of caffeic acid in C@SNPs was 84.7 ± 0.97 %. According to SEM pictures, the nanoparticles were evenly dispersed throughout the film and exhibited good compatibility with the other polymers. C@SNPs was added, which enhanced the physical characteristics of film and decreased its water solubility. The best mechanical and oxygen barrier qualities among them are found in the C@SCC5:1 film, whose tensile strength rises from 7.17 MPa to 15.44 MPa. The C@SCC5:1 film has scavenging rates of 95.43 % and 84.67 % against ABTS and DPPH free radicals, respectively, and CA can be released continuously in various food systems. In addition, the antibacterial rate of E. coli O157:H7 and S. aureus of C@SCC5:1 film in meat was 99.9 %, and it can effectively delay lipid oxidation and pH rise. In conclusion,C@SCC5:1 film is a new type of antibacterial and antioxidant food packaging material.
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Affiliation(s)
- Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Shuangxi Peng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaochen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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37
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Duan M, Sun J, Yu S, Zhi Z, Pang J, Wu C. Insights into electrospun pullulan-carboxymethyl chitosan/PEO core-shell nanofibers loaded with nanogels for food antibacterial packaging. Int J Biol Macromol 2023; 233:123433. [PMID: 36709819 DOI: 10.1016/j.ijbiomac.2023.123433] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 11/19/2022] [Accepted: 01/22/2023] [Indexed: 01/27/2023]
Abstract
Nisin, a natural substance from Lactococcus lactis, displays a promising antibacterial ability against the gram-positive bacteria. However, it is susceptible to the external environment, i.e. temperature, pH, and food composition. In this study, a dual stabilization method, coaxial electrospinning, was applied to protect nisin in food packaging materials and the effect of nisin concentration on the properties of the nanofibers was investigated. The core-shell nanofibers with pullulan as a core layer and carboxymethyl chitosan (CMCS)/polyethylene oxide (PEO) as shell layer were prepared, and then the prepared CMCS-nisin nanogels (CNNGs) using a self-assembly method were loaded into the core layer of the nanofibers as antibacterial agents. The result revealed that the smooth surface can be observed on the nanofibers by microstructure characterization. The CNNGs-loaded nanofibers exhibited enhanced thermal stability and mechanical strength, as well as excellent antibacterial activity. Importantly, the as-formed nanofibers were applied to preserve bass fish and found that the shelf life of bass fish packed by CNNGSs with nisin at a concentration of 8 mg/mL was effectively extended from 9 days to 15 days. Taken together, the CNNGs can be well stabilized with the core-shell nanofibers, thus exerting significantly improved antimicrobial stability and bioactivity. This special structure exerts a great potential for application as food packaging materials to preserve aquatic products.
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Affiliation(s)
- Mengxia Duan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jishuai Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Shan Yu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, East Flanders 9000, Belgium.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.
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38
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Nabati S, Aminzare M, Roohinejad S, Hassanzad Azar H, Mohseni M, Greiner R, Tahegorabi R. Electrospun polycaprolactone nanofiber containing Ganoderma lucidum extract to improve chemical and microbial stability of rainbow trout fillets during storage at 4°C. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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Rodrigues C, de Paula CD, Lahbouki S, Meddich A, Outzourhit A, Rashad M, Pari L, Coelhoso I, Fernando AL, Souza VGL. Opuntia spp.: An Overview of the Bioactive Profile and Food Applications of This Versatile Crop Adapted to Arid Lands. Foods 2023; 12:foods12071465. [PMID: 37048286 PMCID: PMC10094368 DOI: 10.3390/foods12071465] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/25/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
Opuntia spp. are crops well adapted to adverse environments and have great economic potential. Their constituents, including fruits, cladodes, and flowers, have a high nutritional value and are rich in value-added compounds. Cladodes have an appreciable content in dietary fiber, as well as bioactive compounds such as kaempferol, quercetin, and isorhamnetin. Fruits are a major source of bioactive compounds such as phenolic acids and vitamin C. The seeds are mainly composed of unsaturated fatty acids and vitamin E. The flowers are also rich in phenolic compounds. Therefore, in addition to their traditional uses, the different plant fractions can be processed to meet multiple applications in the food industry. Several bakery products have been developed with the incorporation of cladode flour. Pectin and mucilage obtained from cladodes can act as edible films and coatings. Fruits, fruit extracts, and fruit by-products have been mixed into food products, increasing their antioxidant capacity and extending their shelf life. Betalains, obtained from fruits, can be used as food colorants and demonstrate promising applications as a sensor in food packaging. This work reviews the most valuable components of the different fractions of this plant and emphasizes its most recent food applications, demonstrating its outstanding value.
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Affiliation(s)
- Carolina Rodrigues
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Camila Damásio de Paula
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
- Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo 05508-900, Brazil
| | - Soufiane Lahbouki
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
- Center of Agrobiotechnology and Bioengineering, Research Unit Labelled CNRST (Centre AgroBiotech-URL-CNRST-05), “Physiology of Abiotic Stresses” Team, Cadi Ayyad University, Marrakech 40000, Morocco
- Laboratory of Agro-Food, Biotechnologies and Valorization of Plant Bioresources (AGROBIOVAL), Department of Biology, Faculty of Science Semlalia, Cadi Ayyad University, Marrakesh 40000, Morocco
- Laboratory of Nanomaterials for Energy and Environment Physics Department, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco
| | - Abdelilah Meddich
- Center of Agrobiotechnology and Bioengineering, Research Unit Labelled CNRST (Centre AgroBiotech-URL-CNRST-05), “Physiology of Abiotic Stresses” Team, Cadi Ayyad University, Marrakech 40000, Morocco
- Laboratory of Agro-Food, Biotechnologies and Valorization of Plant Bioresources (AGROBIOVAL), Department of Biology, Faculty of Science Semlalia, Cadi Ayyad University, Marrakesh 40000, Morocco
| | - Abdelkader Outzourhit
- Laboratory of Nanomaterials for Energy and Environment Physics Department, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakech 40000, Morocco
| | - Mohamed Rashad
- Land and Water Technologies Department, Arid Lands Cultivation Research Institute, City of Research and Technological Applications (SRTA-City), New Borg El-Arab City 21934, Alexandria, Egypt
| | - Luigi Pari
- CREA Research Centre for Engineering and Agro-Food Processing, Monterotondo, 00015 Rome, Italy
| | - Isabel Coelhoso
- LAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade NOVA de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Ana Luísa Fernando
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Victor G. L. Souza
- MEtRICs/CubicB, Departamento de Química, NOVA School of Science and Technology, FCT NOVA, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
- INL, International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal
- Correspondence:
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40
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Song Z, Wei J, Cao Y, Yu Q, Han L. Development and characterization of tapioca starch/pectin composite films incorporated with broccoli leaf polyphenols and the improvement of quality during the chilled mutton storage. Food Chem 2023; 418:135958. [PMID: 36965391 DOI: 10.1016/j.foodchem.2023.135958] [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: 10/07/2022] [Revised: 02/18/2023] [Accepted: 03/13/2023] [Indexed: 03/27/2023]
Abstract
This study aimed at the composition of active packaging film from tapioca starch/pectin (TSP) incorporated with broccoli leaf polyphenols (BLP) was prepared and applied to improve the qualities of the chilled mutton during storage. The results indicated the addition of BLP significantly improved the thickness, density, barrier ability, mechanical properties, water solubility and antioxidant activity of the composite films while inducing decreases in the brightness (p < 0.05), enhancing inter-molecular interactions of TSP + BLP composite films. The WVP, oxygen permeability and elongation at break of the composite film reached the minimum when BLP concentration was 3 % while exhibiting the highest tensile strength and the best performance. This composite film delayed microbial growth and minimized oxidative rancidity during chilled mutton storage, causing the improvement of its quality and extending its shelf life to 12 days. Therefore, TSP + BLP composite films possessed the promise to be applied as bioactive materials in food packaging sectors.
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Affiliation(s)
- Zhaoyang Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jinwen Wei
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yinjuan Cao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
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41
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Echegaray N, Guzel N, Kumar M, Guzel M, Hassoun A, Lorenzo JM. Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging. Food Chem 2023; 404:134453. [PMID: 36252374 DOI: 10.1016/j.foodchem.2022.134453] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 09/06/2022] [Accepted: 09/26/2022] [Indexed: 01/12/2023]
Abstract
Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging technologies. The objective of this review was to compile recent information about the main families of natural coloring compounds, and to describe their real implications in food coloring. In addition, their technological use in different food systems (namely, bakery products, beverages, meat and meat products, and dairy products) and their utilization in intelligent packaging to monitor the freshness of foodstuffs with the aim of extending food shelf life and improving food properties was discussed. The potential of using natural colorant in different food to improve their color has been demonstrated, although color stability is still a challenging task. More interestingly, the application of intelligent colorimetric indicators to exhibit color changes with variations in pH can enable real-time monitoring of food quality.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Nihal Guzel
- Department of Food Engineering, Hitit University, Corum, Turkey
| | - Manoj Kumar
- Chemicaland Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Mustafa Guzel
- Department of Food Engineering, Hitit University, Corum, Turkey; Department of Biotechnology, Middle East Technical University, Ankara, Turkey
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), 62000 Arras, France; Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, 32004 Ourense, Spain.
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42
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Gelatin/poly(vinyl alcohol)-based functional films integrated with spent coffee ground-derived carbon dots and grapefruit seed extract for active packaging application. Int J Biol Macromol 2023; 231:123493. [PMID: 36731691 DOI: 10.1016/j.ijbiomac.2023.123493] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 01/12/2023] [Accepted: 01/27/2023] [Indexed: 02/03/2023]
Abstract
Nanoparticles are attractive, functional additives with great potential to be applied in biomaterial and food packaging. However, these particles are not soluble in water, thus limiting their widespread application. Here, we report a facile fabrication of carbon dots (CDs) using the spent coffee ground as the carbon source through a hydrothermal method. The CD was added to the gelatin/poly(vinyl alcohol) (Gel/PVA) film and grapefruit seed extract (GSE) to prepare multifunctional packaging films. The functional films' physiochemical and functional properties and packaging application were investigated. The composite film showed good UV protection properties with a slight decrease in transparency. The composite film containing CD/GSE showed strong antioxidant activity, scavenging >38 % DPPH and 100 % ABTS radicals. The film also exhibited significant antibacterial activity against the foodborne pathogens Listeria monocytogenes and Escherichia coli, completely eradicating the growth of these bacteria within 9 h of exposure. The CD/GSE-incorporated Gel/PVA films were used for pork packaging. The films were able to enhance the pork shelf life by reducing the L. monocytogenes bacterial growth in meat by 2 Log CFU/mL lower than the control wrapping film. The multifunctional Gel/PVA films are expected to be used for the active packaging of meat products.
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Zheng M, Su H, Xiao R, Chen J, Chen H, Tan KB, Zhu Y. Effects of Polygonatum cyrtonema extracts on the antioxidant ability, physical and structure properties of carboxymethyl cellulose-xanthan gum-flaxseed gum active packaging films. Food Chem 2023; 403:134320. [DOI: 10.1016/j.foodchem.2022.134320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 09/14/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022]
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Chen K, Li J, Li L, Wang Y, Qin Y, Chen H. A pH indicator film based on sodium alginate/gelatin and plum peel extract for monitoring the freshness of chicken. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102584] [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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Dong S, Zhang Y, Lu D, Gao W, Zhao Q, Shi X. Multifunctional intelligent film integrated with purple sweet potato anthocyanin and quercetin-loaded chitosan nanoparticles for monitoring and maintaining freshness of shrimp. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Abedi-Firoozjah R, Salim SA, Hasanvand S, Assadpour E, Azizi-Lalabadi M, Prieto MA, Jafari SM. Application of smart packaging for seafood: A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:1438-1461. [PMID: 36717376 DOI: 10.1111/1541-4337.13117] [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: 09/28/2022] [Revised: 12/29/2022] [Accepted: 01/16/2023] [Indexed: 02/01/2023]
Abstract
Nowadays, due to the changes in lifestyle and great interest of consumers in a healthy life, people have started increasing their seafood consumption. But due to their short shelf life, experts are looking for a new packaging called smart packaging (SMP) for seafood. There are different indicators/sensors in SMP; one of the effective indices is time-temperature, which can show consumers the best time of using seafood based on their shelf life and experienced temperature. Another one is radio-frequency identification (RFID) that is a transmission device that represents a separate form of the electronic information-based SMP systems. RFID does not belong to any of the categories of markers or sensors; it is an auto recognition system that applies cordless sensors to indicate segments and collect real-time information without manual interposition. This review covers the use of SMP in all marine foods, including fish, due to its high consumption and high content of polyunsaturated fatty acids, eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3), which are the considerable factors of n-3 polyunsaturated fatty acids for human.
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Affiliation(s)
- Reza Abedi-Firoozjah
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Shamimeh Azimi Salim
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Sara Hasanvand
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | - Seid Mahdi Jafari
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Liu F, Zhang X, Xiao X, Duan Q, Bai H, Cao Y, Zhang Y, Alee M, Yu L. Improved hydrophobicity, antibacterial and mechanical properties of polyvinyl alcohol/quaternary chitosan composite films for antibacterial packaging. Carbohydr Polym 2023; 312:120755. [PMID: 37059517 DOI: 10.1016/j.carbpol.2023.120755] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 02/20/2023] [Accepted: 02/24/2023] [Indexed: 03/06/2023]
Abstract
Polyvinyl alcohol (PVA) and chitosan (CS) are attractive polymeric feedstocks for developing eco-environmental materials. In this work, a biodegradable and antibacterial film was developed based on PVA blending with different long-chain alkyl and different contents of quaternary chitosan through solution casting, in which quaternary chitosan not only acted as an antibacterial agent but also improved hydrophobicity and mechanical properties. A novel peak appeared at 1470 cm-1 in Transform Infrared Spectroscopy (FTIR) and a new CCl bond spectral peak at 200 eV in X-ray photoelectron spectroscopy (XPS) spectra suggested that CS was successfully modified by quaternary. Besides, the modified films have better antibacterial effects against Escherichia (E. coli) and Staphylococcus (S. aureus) and present stronger antioxidant properties. Optical properties demonstrated that the light transmittance on both UV and visible light showed a decreasing trend with the increase of the quaternary chitosan contents. Whereas the composite films have enhanced hydrophobicity than PVA film. Furthermore, the composite films had higher mechanical properties, in which Young's modulus, tensile strength, and elongation at break were 344.99 MPa, 39.12 MPa, and 507.09 %, respectively. This research demonstrated that the modified composite films could extend the shelf of life on antibacterial packaging.
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Affiliation(s)
- Fengsong Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiaowei Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; School of Food Science and Engineering, Chaozhou Health Vocational college, Chaozhou 515647, China
| | - Xinglong Xiao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Qingfei Duan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Hong Bai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yifang Cao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yan Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Mahafooj Alee
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Long Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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Liang Y, Zhao Y, Sun H, Dan J, Kang Y, Zhang Q, Su Z, Ni Y, Shi S, Wang J, Zhang W. Natural melanin nanoparticle-based photothermal film for edible antibacterial food packaging. Food Chem 2023; 401:134117. [DOI: 10.1016/j.foodchem.2022.134117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 08/17/2022] [Accepted: 09/01/2022] [Indexed: 10/14/2022]
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He H, Song Y, Li M, Zhang H, Li J, Huang H, Li Y. A novel anthocyanin electrospun film by caffeic acid co-pigmentation for real-time fish freshness monitoring. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:228-239. [PMID: 36541838 DOI: 10.1039/d2ay01434c] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
In recent years, the use of intelligent and efficient food freshness indicators (FFIs) for monitoring food freshness has been studied widely. In this work, we employed polyacrylonitrile as polymer, blueberry anthocyanins as an indicator, and caffeic acid as a co-pigment and fabricated a novel colorimetric sensing film for real-time monitoring the freshness of fish. The total volatile basic nitrogen (TVB-N) level is one of the potential indicators to evaluate meat freshness. Visual observation confirmed that the polyacrylonitrile-anthocyanin-caffeic acid film changed from pink to light purple, and then to dark purple providing a good indication of spoilage, which correlated well with the TVB-N content and pH values in fish. It is because the volatile ammonia combined with water to form NH3·H2O, and then NH3·H2O is hydrolyzed to form OH- and NH4+. The change of the polyacrylonitrile-anthocyanin film was caused by OH-. Compared with the polyacrylonitrile-anthocyanin film without caffeic acid, the addition of the caffeic acid film had enhanced significantly ammonia responsiveness with a total color difference value of 29.897. And it was also observed that caffeic acid obviously improved the storage stability of the film. This study provided a reference for detecting food freshness using co-pigmentation and electrospinning encapsulation technology in combination.
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Affiliation(s)
- Hongmei He
- College of Food Science and Engineering, Jilin University, Changchun 130025, China.
| | - Yudong Song
- College of Food Science and Engineering, Jilin University, Changchun 130025, China.
| | - Meini Li
- College of Food Science and Engineering, Jilin University, Changchun 130025, China.
| | - Hao Zhang
- Key Lab of Groundwater Resources and Environment of Ministry of Education, Key Lab of Water Resources and Aquatic Environment of Jilin Province, College of New Energy and Environment, Jilin University, Changchun 130021, P. R. China.
| | - Jiali Li
- College of Food Science and Engineering, Jilin University, Changchun 130025, China.
| | - Hui Huang
- College of Food Science and Engineering, Jilin University, Changchun 130025, China.
| | - Yongxin Li
- Key Lab of Groundwater Resources and Environment of Ministry of Education, Key Lab of Water Resources and Aquatic Environment of Jilin Province, College of New Energy and Environment, Jilin University, Changchun 130021, P. R. China.
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Martínez-Inda B, Esparza I, Moler JA, Jiménez-Moreno N, Ancín-Azpilicueta C. Valorization of agri-food waste through the extraction of bioactive molecules. Prediction of their sunscreen action. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 325:116460. [PMID: 36283169 DOI: 10.1016/j.jenvman.2022.116460] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/20/2022] [Accepted: 10/04/2022] [Indexed: 06/16/2023]
Abstract
The aim of this work was to identify the phenolic composition of 18 different vegetable residues and to determine the relationship between their phenolic compounds, antioxidant capacity and sun protection factor. For this purpose, samples of agri-food residues were analyzed to quantify their antioxidant capacity, total polyphenol and flavonoid content, sun protection factor and individual phenolic compounds through HPLC-DAD-FLD. Among the different phenolic compounds found in the extracts, the phenolic acids, especially caffeic acid, chlorogenic acid, p-coumaric acid and protocatechuic acid were the ones that have been most frequently identified, and, therefore, are present in a wide range of extracts. Black chai tea, lemon ginger tea and peanut extracts were the most antioxidant and photoprotective extracts. Phenolic compounds in the extracts have been found to contribute to their antioxidant activity and are closely correlated to their photoprotective capacity. A regression model that allows predicting the photoprotective capacity of any extract based on its total phenol content has been developed as a tool to determine the most suitable industrial application for each vegetable extract.
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Affiliation(s)
- Blanca Martínez-Inda
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain; Institute for Advanced Materials (INAMAT(2)), Universidad Pública de Navarra, 31006, Pamplona, Spain
| | - Irene Esparza
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain; Institute for Advanced Materials (INAMAT(2)), Universidad Pública de Navarra, 31006, Pamplona, Spain
| | - José Antonio Moler
- Department of Statistics and Operational Research, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
| | - Nerea Jiménez-Moreno
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain; Institute for Advanced Materials (INAMAT(2)), Universidad Pública de Navarra, 31006, Pamplona, Spain
| | - Carmen Ancín-Azpilicueta
- Department of Sciences, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain; Institute for Advanced Materials (INAMAT(2)), Universidad Pública de Navarra, 31006, Pamplona, Spain.
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