1
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Zheng H, Chen L, Liu T, Liu M, Yang Y, Liu G, Zhao H, Chen P, Fu S, Zhang Y, Shen J. Poly-(lactic acid) composite films comprising carvacrol and cellulose nanocrystal-zinc oxide with synergistic antibacterial effects. Int J Biol Macromol 2024; 266:130937. [PMID: 38521301 DOI: 10.1016/j.ijbiomac.2024.130937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 02/09/2024] [Accepted: 03/14/2024] [Indexed: 03/25/2024]
Abstract
Herein, carvacrol (CRV) and modified cellulose nanocrystal-zinc oxide (CNC-ZnO) were incorporated into a poly (lactic acid) (PLA) matrix to prepare a PLA-based composite film using a simple solution casting method to achieve antimicrobial effects for application in antimicrobial food packaging. Compared with films obtained from neat PLA, the PLA@CRV20%@CNC-ZnO3% composite film shows better performance in terms of mechanical properties, ultraviolet (UV) blocking, and antimicrobial effects. The PLA composites containing CRV and 3 wt% CNC-ZnO blends exhibit improved tensile strength (21.8 MPa) and elongation at break (403.1 %) as well as excellent UV resistance. In particular, CRV and the CNC-ZnO hybrid endow the obtained PLA composite films with a synergistic antibacterial effect, resulting in good antibacterial properties for microbes, such as Escherichia coli, Staphylococcus aureus and Aspergillus niger. The diameters of the inhibition zone of the PLA@CRV20%@CNC-ZnO3% composite films against E. coli, S. aureus, and A. niger were 4.9, 5.0, and 3.4 cm, respectively. Appling the PLA@CRV20%@CNC-ZnO3% composite film as an antibacterial food packaging material, the storage period for strawberries was considerably extended. This study provides a theoretical basis for developing new organic/inorganic composite antimicrobial film materials from PLA.
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Affiliation(s)
- Hao Zheng
- Key Laboratory of Bio-Based Material Science and Technology, Northeast Forestry University, Ministry of Education, Harbin 150040, China
| | - Lei Chen
- Hangzhou Hsinchu Culture and Creativity Co., Ltd, Hangzhou 310000, China
| | - Tianhao Liu
- Key Laboratory of Bio-Based Material Science and Technology, Northeast Forestry University, Ministry of Education, Harbin 150040, China
| | - Mengyao Liu
- Key Laboratory of Bio-Based Material Science and Technology, Northeast Forestry University, Ministry of Education, Harbin 150040, China
| | - Yueqiang Yang
- Key Laboratory of Bio-Based Material Science and Technology, Northeast Forestry University, Ministry of Education, Harbin 150040, China
| | - Guoying Liu
- Key Laboratory of Bio-Based Material Science and Technology, Northeast Forestry University, Ministry of Education, Harbin 150040, China
| | - Hangqi Zhao
- Key Laboratory of Bio-Based Material Science and Technology, Northeast Forestry University, Ministry of Education, Harbin 150040, China
| | - Pengrui Chen
- Key Laboratory of Bio-Based Material Science and Technology, Northeast Forestry University, Ministry of Education, Harbin 150040, China
| | - Shaotong Fu
- Key Laboratory of Bio-Based Material Science and Technology, Northeast Forestry University, Ministry of Education, Harbin 150040, China
| | - Yanhua Zhang
- Key Laboratory of Bio-Based Material Science and Technology, Northeast Forestry University, Ministry of Education, Harbin 150040, China.
| | - Jun Shen
- Key Laboratory of Bio-Based Material Science and Technology, Northeast Forestry University, Ministry of Education, Harbin 150040, China.
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2
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Dong Q, Dai Y, Wang W, Ma Y, Li L. Fabrication of carvacrol loaded cellulose acetate phthalate/shellac composite film and its application to mackerel fillets preservation. Int J Biol Macromol 2024; 262:129904. [PMID: 38311137 DOI: 10.1016/j.ijbiomac.2024.129904] [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: 10/30/2023] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 02/10/2024]
Abstract
In this research, the carvacrol (CAR) loaded cellulose acetate phthalate (CAP) /shellac (SH) films were prepared via electrostatic repulsion strategy and casting method. The CAP/SH-CAR films demonstrated excellent tensile strength, while also exhibiting good UV light barrier and thermal stability. The results showed that the addition of CAR significantly improved the barrier of the CAP film to water vapor and oxygen permeability. When the addition amount of CAR was 0.9 % (w/w) with respect to CAP content, the CAP/SH-CAR films exhibited good antibacterial activity and effectively reduced the growth of S. aureus and E. coli by approximately 47.9 % and 50.9 %, respectively. The presence of SH improved the retention rate of CAR in CAP/SH-CAR films, with the retention rate ranging from 45.2 to 56.8 %. Finally, the CAP/SH-CAR films were applied to preserve the mackerel fillets, indicating that the rate of freshness deterioration had been delayed and showing a good freshness preservation effect. Therefore, the CAP/SH-CAR films have the potential to be used as food packaging materials.
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Affiliation(s)
- Qingfeng Dong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yaqi Dai
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiting Wang
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China.
| | - Yanli Ma
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
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Ferreira JO, Zambuzi GC, Camargos CHM, Carvalho ACW, Ferreira MP, Rezende CA, de Freitas O, Francisco KR. Zein and hydroxypropyl methylcellulose acetate succinate microfibers combined with metronidazole benzoate and/or metronidazole-incorporated cellulose nanofibrils for potential periodontal treatment. Int J Biol Macromol 2024; 261:129701. [PMID: 38280709 DOI: 10.1016/j.ijbiomac.2024.129701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 01/13/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
The development of flexible and porous materials to control antibacterial delivery is a pivotal endeavor in medical science. In this study, we aimed to produce long and defect-free fibers made of zein and hydroxypropyl methylcellulose acetate succinate (HPMCAS) to be used as a platform for the release of metronidazole (MDZ) and metronidazole benzoate (BMDZ) to be potentially used in periodontal treatment. Microfibers prepared via electrospinning under a 2:3 (w/w) zein to HPMCAS ratio, containing 0.5 % (w/w) poly(ethylene oxide) (PEO) and 1 % (w/w) cellulose nanofibril (CNF) were loaded with 40 % (w/w) MDZ, 40 % (w/w) BMDZ, or a combination of 20 % (w/w) of each drug. The addition of CNF improved the electrospinning process, resulting in long fibers with reduced MDZ and BMDZ surface crystallization. MDZ- and BMDZ-incorporated fibers were semicrystalline and displayed commendable compatibility among drugs, nanocellulose and polymeric chains. Release tests showed that zein/HPMCAS/PEO fibers without CNF and with 20 % (w/w) MDZ/ 20 % (w/w) BMDZ released the drug at a slower and more sustained rate compared to other samples over extended periods (up to 5 days), which is a favorable aspect concerning periodontitis treatment.
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Affiliation(s)
- João O Ferreira
- Science and Technology Center for Sustainability, Federal University of São Carlos, Rod. SP-264, km 110, Sorocaba 18052-780, SP, Brazil
| | - Giovana C Zambuzi
- Science and Technology Center for Sustainability, Federal University of São Carlos, Rod. SP-264, km 110, Sorocaba 18052-780, SP, Brazil
| | - Camilla H M Camargos
- Department of Physical Chemistry, Institute of Chemistry, University of Campinas, 13083-970 Campinas, SP, Brazil; School of Fine Arts, Federal University of Minas Gerais, 31270-901 Belo Horizonte, MG, Brazil
| | - Ana C W Carvalho
- Department of Pharmaceutical Sciences, Faculty of Pharmaceuticals Sciences of Ribeirao Preto, University of Sao Paulo, Ribeirao Preto 14040-903, SP, Brazil
| | - Maíra P Ferreira
- Department of Pharmaceutical Sciences, Faculty of Pharmaceuticals Sciences of Ribeirao Preto, University of Sao Paulo, Ribeirao Preto 14040-903, SP, Brazil
| | - Camila A Rezende
- Department of Physical Chemistry, Institute of Chemistry, University of Campinas, 13083-970 Campinas, SP, Brazil
| | - Osvaldo de Freitas
- Department of Pharmaceutical Sciences, Faculty of Pharmaceuticals Sciences of Ribeirao Preto, University of Sao Paulo, Ribeirao Preto 14040-903, SP, Brazil
| | - Kelly R Francisco
- Science and Technology Center for Sustainability, Federal University of São Carlos, Rod. SP-264, km 110, Sorocaba 18052-780, SP, Brazil; Department of Natural Science, Mathematics and Education, Federal University of São Carlos-UFSCar, Araras 13604-900, SP, Brazil.
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Aliakbari FS, Kashiri M, Ghorani B, Khomeiri M, Jafari SM. Development of halochromic electrospun labels for non-invasive shelf life assessment of rainbow trout ( Oncorhynchus mykiss): Incorporation of barberry anthocyanin extract in protein-based smart packaging. FOOD SCI TECHNOL INT 2024:10820132231219779. [PMID: 38374619 DOI: 10.1177/10820132231219779] [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: 02/21/2024]
Abstract
Using barberry (Berberis vulgaris L.) as a natural dye in combination with electrospinning technology represents a promising approach for the development of intelligent packaging systems. In this study, the influence of different concentrations of zein (16, 18, and 20%) and barberry anthocyanin-rich powder (BARP) (16, 18, and 20%) on the surface tension and rheological properties of the solution were evaluated. The most favorable nanofibers (NFs) were obtained from a solution containing 18% (w/w) zein under constant voltage. The surface morphology, size, and color-changing properties of electrospun NFs derived from zein polymers containing different concentrations of BARP (16, 18, and 20%) under various electrical fields (20, 22, and 24 kV) were evaluated. The Fourier-transform infrared spectroscopy analysis confirmed the interaction of BARP within the zein-based NFs. The results indicated that the concentration of BARP had a noticeable impact on the physicochemical properties of the NFs. Furthermore, efficacy of the appropriately fabricated halochromic label was evaluated for monitoring the packed rainbow trout fillet during refrigerated storage. On the 10th day, a noticeable visual color turned from pink to pale yellow was observed in response to pH variations. Additionally, the TVN value confirmed the effectiveness of halochromic electrospun labels for non-invasive assessment of fish fillet quality.
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Affiliation(s)
- Faezeh Sadat Aliakbari
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahboobeh Kashiri
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Morteza Khomeiri
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
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5
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Ke Q, Ma K, Zhang Y, Meng Q, Huang X, Kou X. Antibacterial aroma compounds as property modifiers for electrospun biopolymer nanofibers of proteins and polysaccharides: A review. Int J Biol Macromol 2023; 253:126563. [PMID: 37657584 DOI: 10.1016/j.ijbiomac.2023.126563] [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: 05/23/2023] [Revised: 07/27/2023] [Accepted: 08/19/2023] [Indexed: 09/03/2023]
Abstract
Electrospinning is one of the most promising techniques for producing biopolymer nanofibers for various applications. Proteins and polysaccharides, among other biopolymers, are attractive substrates for electrospinning due to their favorable biocompatibility and biodegradability. However, there are still challenges to improve the mechanical properties, water sensitivity and biological activity of biopolymer nanofibers. Therefore, these strategies such as polymer blending, application of cross-linking agents, the addition of nanoparticles and bioactive components, and modification of biopolymer have been developed to enhance the properties of biopolymer nanofibers. Among them, antibacterial aroma compounds (AACs) from essential oils are widely used as bioactive components and property modifiers in various biopolymer nanofibers to enhance the functionality, hydrophobicity, thermal properties, and mechanical properties of nanofibers, which depends on the electrospun strategy of AACs. This review summarizes the recently reported antimicrobial activities and applications of AACs, and compares the effects of four electrospinning strategies for encapsulating AACs on the properties and applications of nanofibers. The authors focus on the correlation of the main characteristics of these biopolymer electrospun nanofibers with the encapsulation strategy of AACs in the nanofibers. Moreover, this review also particularly emphasizes the impact of the characteristics of these nanofibers on their application field of antimicrobial materials.
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Affiliation(s)
- Qinfei Ke
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai 201620, China
| | - Kangning Ma
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Yunchong Zhang
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qingran Meng
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xin Huang
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
| | - Xingran Kou
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai 201620, China.
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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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Hochheim S, Sampaio NMFM, da Cruz AF, Del Mercato LL, D'Amone E, da Silva BJG, Saul CK, de Oliveira CC, Riegel-Vidotti I. Preparation and Investigation of Thermally Annealed Zein-Propolis Electrospun Nanofibers for Biomedical Applications. Macromol Biosci 2023; 23:e2200524. [PMID: 36852933 DOI: 10.1002/mabi.202200524] [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: 11/29/2022] [Revised: 02/15/2023] [Indexed: 03/01/2023]
Abstract
Zein, a corn-derived protein, has a variety of applications ranging from drug delivery to tissue engineering and wound healing. This work aims to develop a biocompatible scaffold for dermal applications based on thermally annealed electrospun propolis-loaded zein nanofibers. Pristine fibers' biocompatibility is determined in vitro. Next, propolis from Melipona quadrifasciata is added to the fibers at different concentrations (5% to 25%), and the scaffolds are studied. The physicochemical properties of zein/propolis precursor dispersions are evaluated and the results are correlated to the fibers' properties. Due to zein's and propolis' very favorable interactions, which are responsible for the increase in the dispersions surface tension, nanometric size ribbon-like fibers ranging from 420 to 575 nm are obtained. The fiber's hydrophobicity is not dependent on propolis concentration and increases with the annealing procedure. Propolis inhibitory concentration (IC50 ) is determined as 61.78 µg mL-1 . When loaded into fibers, propolis is gradually delivered to cells as Balb/3T3 fibroblasts and are able to adhere, grow, and interact with pristine and propolis-loaded fibers, and cytotoxicity is not observed. Therefore, the zein-propolis nanofibers are considered biocompatible and safe. The results are promising and provide prospects for the development of wound-healing nanofiber patches-one of propolis' main applications.
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Affiliation(s)
- Sabrina Hochheim
- Macromolecules and Interfaces Research Group, Department of Chemistry, Universidade Federal do Parana, Av Cel Francisco H dos Santos, s/n, Curitiba, PR, 81530, Brazil
| | - Naiara M F M Sampaio
- Macromolecules and Interfaces Research Group, Department of Chemistry, Universidade Federal do Parana, Av Cel Francisco H dos Santos, s/n, Curitiba, PR, 81530, Brazil
| | - Anderson Fraga da Cruz
- Laboratory of Inflammatory and Neoplastic Cells, Department of Cell Biology, Section of Biological Sciences, Universidade Federal do Parana, Curitiba, 81530, Brazil
| | - Loretta L Del Mercato
- Institute of Nanotechnology, National Research Council (CNR-NANOTEC), c/o Campus Ecotekne, via Monteroni, Lecce, 73100, Italy
| | - Eliana D'Amone
- Institute of Nanotechnology, National Research Council (CNR-NANOTEC), c/o Campus Ecotekne, via Monteroni, Lecce, 73100, Italy
| | - Bruno José Gonçalves da Silva
- Macromolecules and Interfaces Research Group, Department of Chemistry, Universidade Federal do Parana, Av Cel Francisco H dos Santos, s/n, Curitiba, PR, 81530, Brazil
| | - Cyro Ketzer Saul
- Department of Physics, Universidade Federal do Parana, Curitiba, 81530, Brazil
| | - Carolina Camargo de Oliveira
- Laboratory of Inflammatory and Neoplastic Cells, Department of Cell Biology, Section of Biological Sciences, Universidade Federal do Parana, Curitiba, 81530, Brazil
| | - Izabel Riegel-Vidotti
- Macromolecules and Interfaces Research Group, Department of Chemistry, Universidade Federal do Parana, Av Cel Francisco H dos Santos, s/n, Curitiba, PR, 81530, Brazil
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Avila LB, Pinto D, Silva LFO, de Farias BS, Moraes CC, Da Rosa GS, Dotto GL. Antimicrobial Bilayer Film Based on Chitosan/Electrospun Zein Fiber Loaded with Jaboticaba Peel Extract for Food Packaging Applications. Polymers (Basel) 2022; 14:polym14245457. [PMID: 36559823 PMCID: PMC9786702 DOI: 10.3390/polym14245457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/03/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022] Open
Abstract
This work focused on developing an active bilayer film based on natural extract. Thus, the jaboticaba peel extract (JPE) was produced and characterized and showed promising application as a natural additive in biopolymeric materials. The zein fiber and bilayer films were produced using a chitosan film (casting) and zein fiber (electrospinning), with and without JPE. All samples were evaluated according to thickness, solubility in water, water vapor permeability, and main diameter, and for these, zein fiber, chitosan/zein fiber, and chitosan/zein fiber + 3% JPE showed values of 0.19, 0.51, and 0.50 mm, 36.50, 12.96, and 27.38%, 4.48 × 10-9, 1.6 × 10-10, and 1.58 × 10-10 (g m-1 Pa-1 s-1), and 6.094, 4.685, and 3.620 μm, respectively. These results showed that the addition of a second layer improved the barrier properties of the material when compared to the monolayer zein fiber. The thermal stability analysis proved that the addition of JPE also improved this parameter and the interactions between the components of the zein fiber and bilayer films; additionally, the effective presence of JPE was shown through FTIR spectra. In the end, the active potential of the material was confirmed by antimicrobial analysis since the bilayer film with JPE showed inhibition halos against E. coli and S. aureus.
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Affiliation(s)
- Luisa Bataglin Avila
- Research Group on Adsorptive and Catalytic Process Engineering (ENGEPAC), Federal University of Santa Maria, Roraima Avenue, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Diana Pinto
- Department of Civil and Environmental, Universidad De La Costa, Calle 58 # 55–66, Barranquilla 080002, Colombia
| | - Luis F. O. Silva
- Department of Civil and Environmental, Universidad De La Costa, Calle 58 # 55–66, Barranquilla 080002, Colombia
- Correspondence: (L.F.O.S.); (G.L.D.)
| | - Bruna Silva de Farias
- School of Chemistry and Food, Federal University of Rio Grande (FURG), Itália Avenue, Rio Grande 96203-900, Rio Grande do Sul, Brazil
| | - Caroline Costa Moraes
- Graduate Program in Materials Science and Engineering, Federal University of Pampa (UNIPAMPA), Maria Anunciação Gomes Godoy Avenue, Bagé 96413-172, Rio Grande do Sul, Brazil
| | - Gabriela Silveira Da Rosa
- Graduate Program in Materials Science and Engineering, Federal University of Pampa (UNIPAMPA), Maria Anunciação Gomes Godoy Avenue, Bagé 96413-172, Rio Grande do Sul, Brazil
- Chemical Engineering, Federal University of Pampa (UNIPAMPA), Maria Anunciação Gomes Godoy Avenue, Bagé 96413-172, Rio Grande do Sul, Brazil
| | - Guilherme Luiz Dotto
- Research Group on Adsorptive and Catalytic Process Engineering (ENGEPAC), Federal University of Santa Maria, Roraima Avenue, Santa Maria 97105-900, Rio Grande do Sul, Brazil
- Correspondence: (L.F.O.S.); (G.L.D.)
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Wang X, Li X, Xue J, Zhang H, Wang F, Liu J. Mechanistic understanding of the effect of zein–chlorogenic acid interaction on the properties of electrospun nanofiber films. Food Chem X 2022; 16:100454. [PMID: 36185106 PMCID: PMC9520017 DOI: 10.1016/j.fochx.2022.100454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 09/12/2022] [Accepted: 09/22/2022] [Indexed: 11/18/2022] Open
Abstract
The quenching of zein by chlorogenic acid is mainly static quenching. Hydrogen bonding and electrostatic interaction are main driving forces. The tensile strength of zein film with 2.0% chlorogenic acid increased by 132.44%. The addition of chlorogenic acid to zein films has potential as an active packaging.
The interaction mechanism between zein and chlorogenic acid (CA) and the effect of interaction on the performance of coaxial nanofiber films were investigated. The interactions between zein and CA were characterized by multiple spectroscopic methods. Ultraviolet spectrum analysis revealed the formation of a zein–CA complex. Fluorescence analysis pointed out that the quenching of zein by CA was static. FTIR and thermodynamic analyses showed that hydrogen bonds and electrostatic interactions dominated the interaction between zein and CA. Zein-based nanofiber films were successfully prepared by coaxial electrospinning. The interaction between zein and CA enhanced the mechanical properties but reduced the thermal stability of nanofiber films. The presence of CA endowed nanofiber films with antioxidant and antibacterial properties. This research provides significant insight into the effect of protein–polyphenol interactions on the properties of electrospun nanofiber films, which can be applied in the field of active packaging to improve food safety.
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Affiliation(s)
- Xinya Wang
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, PR China
| | - Xiang Li
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, PR China
| | - Jin Xue
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, PR China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, PR China
- Corresponding authors.
| | - Feng Wang
- Key Laboratory of Rubber-Plastics, Ministry of Education/Shandong Provincial Key Laboratory of Rubber-plastics, Qingdao University of Science & Technology, Qingdao, 266042, China
- Corresponding authors.
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, PR China
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10
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Preparation and physicochemical effects of zein nanofiber membrane encapsulated with citral/HP-β-CD inclusion complex and its application on cheese. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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11
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Electrospinning of Natural Biopolymers for Innovative Food Applications: A Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02896-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Encapsulation of β-carotene into food-grade nanofibers via coaxial electrospinning of hydrocolloids: Enhancement of oxidative stability and photoprotection. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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13
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Zhang J, Zhang J, Guan Y, Huang X, Arslan M, Shi J, Li Z, Gong Y, Holmes M, Zou X. High- sensitivity bilayer nanofiber film based on polyvinyl alcohol/sodium alginate/polyvinylidene fluoride for pork spoilage visual monitoring and preservation. Food Chem 2022; 394:133439. [PMID: 35753256 DOI: 10.1016/j.foodchem.2022.133439] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/06/2022] [Accepted: 06/06/2022] [Indexed: 11/28/2022]
Abstract
A colorimetric bilayer film for pork freshness detection and preservation was developed using electrospinning technique. The bilayer film consisted of a layer with polyvinyl alcohol - sodium alginate - alizarin as sensor layer and a layer with polyvinylidene fluoride - vanillin as antibacterial layer. The water contact angle of bilayer film was larger than the single colorimetric layer. The color sensitivity to the ammonia of the bilayer film was higher, with an ΔE value of 47.99. The film could display color shifts from yellow to purple with the naked eye is critical for checking pork freshness. In addition, the bilayer film exhibited sensitive antibacterial activity, with an inhibition zone against S. aureus (8.3 mm) and E. coli (14.7 mm), respectively. Finally, the bilayer film was applied to freshness monitoring of pork. The film displayed significant color changes and prolonged the pork shelf life by 24 h at 25 °C.
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Affiliation(s)
- Jianing Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Junjun Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yefeng Guan
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Muhammad Arslan
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Zhihua Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yunyun Gong
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Melvin Holmes
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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14
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Shen C, Yang Z, Rao J, Wu J, Sun C, Sun C, Wu D, Chen K. Chlorogenic acid-loaded sandwich-structured nanofibrous film developed by solution blow spinning: Characterization, release behavior and antimicrobial activity. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100854] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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15
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Hu J, Xiong Z, Liu Y, Lin J. A biodegradable composite filter made from electrospun zein fibers underlaid on the cellulose paper towel. Int J Biol Macromol 2022; 204:419-428. [DOI: 10.1016/j.ijbiomac.2022.02.029] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/25/2022] [Accepted: 02/07/2022] [Indexed: 11/26/2022]
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16
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Cui H, Lu J, Li C, Rashed MMA, Lin L. Antibacterial and physical effects of cationic starch nanofibers containing carvacrol@casein nanoparticles against Bacillus cereus in soy products. Int J Food Microbiol 2022; 364:109530. [PMID: 35026445 DOI: 10.1016/j.ijfoodmicro.2022.109530] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 11/06/2021] [Accepted: 01/02/2022] [Indexed: 02/05/2023]
Abstract
Bacillus cereus (B. cereus) is a recognized foodborne pathogen widely distributed in various protein-rich foods, which is a huge challenge to food safety. Herein, a novel enzyme-responsive nanomaterial based on cationic starch (CSt) nanofibers loaded with carvacrol@casein nanoparticles (CL@CSNPs) was constructed (CL@CS/CSt nanofiber) to prevent the contamination of B. cereus in soybean products. Considering the excellent antibacterial activity of carvacrol (CL) against B. cereus, CL@CSNPs were prepared by electrostatic adsorption and hydrophobic interaction and characterized by SEM and FTIR.CL@CS/CSt nanofibers with better performance were determined by comparing the physical properties of the electrospinning solution and the prepared nanofiber. Nanofibers were prepared by electrospinning technology and analyzed by SEM and AFM to investigate the size and structural morphology of fibers. FTIR analyses were done to confirm the successful embedding of CL@CSNPs in CSt nanofibers. Subsequently, the controlled release of CL was verified by GC-MS and disc diffusion method. The application experiment results indicated that the treatment based on CL@CS/CSt nanofibers reduced the B. cereus in soy products by 2 log CFU/g, which reflected a significant antibacterial activity. In addition, CL@CS/CSt nanofibers could also prevent texture and chroma changes under refrigeration and maintain the sensory quality of soy products. Thus, CL@CS/CSt nanofibers appear to have great potential in controlling the contamination of soybean products by B. cereus while maintaining the physical quality.
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Affiliation(s)
- Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jingyu Lu
- 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
| | - Marwan M A Rashed
- School of Biological and Food Engineering, Suzhou University, Suzhou 234000, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
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17
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Salević A, Stojanović D, Lević S, Pantić M, Đorđević V, Pešić R, Bugarski B, Pavlović V, Uskoković P, Nedović V. The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning. Foods 2022; 11:foods11030390. [PMID: 35159540 PMCID: PMC8834357 DOI: 10.3390/foods11030390] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 02/04/2023] Open
Abstract
In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract’s incorporation on the materials’ properties. The solvent casting generated continuous and compact films, where the extract’s incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275–1.829 µm, while the extract’s incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials’ constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH• and ABTS•+ radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract’s incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality.
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Affiliation(s)
- Ana Salević
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Dušica Stojanović
- Department of Materials Science and Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (D.S.); (P.U.)
| | - Steva Lević
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Milena Pantić
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Verica Đorđević
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (V.Đ.); (R.P.); (B.B.)
| | - Radojica Pešić
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (V.Đ.); (R.P.); (B.B.)
| | - Branko Bugarski
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (V.Đ.); (R.P.); (B.B.)
| | - Vladimir Pavlović
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Petar Uskoković
- Department of Materials Science and Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (D.S.); (P.U.)
| | - Viktor Nedović
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
- Correspondence: ; Tel.: +381-11-441-3154
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18
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Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031346] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Biopolymers, like polysaccharides and proteins, are sustainable and green materials with excellent film-forming potential. Bio-based films have gained a lot of attention and are believed to be an alternative to plastics in next-generation food packaging. Compared to conventional plastics, biopolymers inherently have certain limitations like hydrophilicity, poor thermo-mechanical, and barrier properties. Therefore, the modification of biopolymers or their films provide an opportunity to develop packaging materials with desired characteristics. Among different modification approaches, the application of cold plasma has been a very efficient technology to enhance the functionality and interfacial characteristics of biopolymers. Cold plasma is biocompatible, shows uniformity in treatment, and is suitable for heat-sensitive components. This review provides information on different plasma generating equipment used for the modification of films and critically analyses the impact of cold plasma on packaging properties of films prepared from protein, polysaccharides, and their combinations. Most studies to date have shown that plasma treatment effectively enhances surface characteristics, mechanical, and thermal properties, while its impact on the improvement of barrier properties is limited. Plasma treatment increases surface roughness that enables surface adhesion, ink printability, and reduces the contact angle. Plasma-treated films loaded with antimicrobial compounds demonstrate strong antimicrobial efficacy, mainly due to the increase in their diffusion rate and the non-thermal nature of cold plasma that protects the functionality of bioactive compounds. This review also elaborates on the existing challenges and future needs. Overall, it can be concluded that the application of cold plasma is an effective strategy to modify the inherent limitations of biopolymer-based packaging materials for food packaging applications.
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19
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Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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20
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Drago E, Franco P, Campardelli R, De Marco I, Perego P. Zein electrospun fibers purification and vanillin impregnation in a one-step supercritical process to produce safe active packaging. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107082] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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21
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Coelho SC, Laget S, Benaut P, Rocha F, Estevinho BN. A new approach to the production of zein microstructures with vitamin B12, by electrospinning and spray drying techniques. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.06.056] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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22
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Cao J, Zhang H, Wang L, Zhang H, Chi Y, Xia N, Ma Y, Li H, Bai S, Zhang X. Effect of carvacrol on properties and release behavior of gelatin‐egg white protein/polyethylene bilayer film. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jiahui Cao
- College of Food Science Northeast Agricultural University Harbin China
| | - Hong Zhang
- College of Food Science Northeast Agricultural University Harbin China
| | - Lechuan Wang
- College of Food Science Northeast Agricultural University Harbin China
| | - Huajiang Zhang
- College of Food Science Northeast Agricultural University Harbin China
| | - Yujie Chi
- College of Food Science Northeast Agricultural University Harbin China
| | - Ning Xia
- College of Food Science Northeast Agricultural University Harbin China
| | - Yanqiu Ma
- College of Food Science Northeast Agricultural University Harbin China
| | - Hanyu Li
- College of Food Science Northeast Agricultural University Harbin China
| | - Songyuan Bai
- College of Food Science Northeast Agricultural University Harbin China
| | - Xinxin Zhang
- College of Food Science Northeast Agricultural University Harbin China
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23
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24
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Atay E, Altan A. Nanoencapsulation of black seed oil by coaxial electrospraying: characterisation, oxidative stability and
in vitro
gastrointestinal digestion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15209] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Elif Atay
- Department of Food Engineering Mersin University Mersin 33343 Turkey
| | - Aylin Altan
- Department of Food Engineering Mersin University Mersin 33343 Turkey
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25
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Shen C, Cao Y, Rao J, Zou Y, Zhang H, Wu D, Chen K. Application of solution blow spinning to rapidly fabricate natamycin-loaded gelatin/zein/polyurethane antimicrobial nanofibers for food packaging. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100721] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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26
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Eghbalian M, Shavisi N, Shahbazi Y, Dabirian F. Active packaging based on sodium caseinate-gelatin nanofiber mats encapsulated with Mentha spicata L. essential oil and MgO nanoparticles: Preparation, properties, and food application. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100737] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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27
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Zhang W, Jiang H, Rhim JW, Cao J, Jiang W. Effective strategies of sustained release and retention enhancement of essential oils in active food packaging films/coatings. Food Chem 2021; 367:130671. [PMID: 34343816 DOI: 10.1016/j.foodchem.2021.130671] [Citation(s) in RCA: 100] [Impact Index Per Article: 33.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 06/10/2021] [Accepted: 07/20/2021] [Indexed: 02/08/2023]
Abstract
Due to environmental issues caused by plastic packaging and growing consumer demand for fresh and safe food, there is a growing interest in antibacterial active food packaging films/coatings containing plant essential oils (EO). For the effective use of EO-incorporated active films/coatings, EO must be effectively integrated encapsulated in active films/coatings, and the integrated encapsulated EO must be released from active films/coatings slowly during storage to exhibit antibacterial effects more durable. Recently, several promising strategies have been proposed to improve the sustained release and retention enhancement of EO in active films/coatings, including particle encapsulation, nanoemulsion, Pickering emulsions, multilayer system, and electrospinning technology. This article reviewed the latest technologies of sustained release and retention enhancement strategies for encapsulating EO in active films/coatings. The advantages and disadvantages of these sustained release and retention enhancement strategies and their practical applications in food preservation are also introduced.
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Affiliation(s)
- Wanli Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Haitao Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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28
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Sameen DE, Ahmed S, Lu R, Li R, Dai J, Qin W, Zhang Q, Li S, Liu Y. Electrospun nanofibers food packaging: trends and applications in food systems. Crit Rev Food Sci Nutr 2021; 62:6238-6251. [PMID: 33724097 DOI: 10.1080/10408398.2021.1899128] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Food safety is a bottleneck problem. In order to provide information about advanced and unique food packaging technique, this study summarized the advancements of electrospinning technique. Food packaging is a multidisciplinary area involving food science, food engineering, food chemistry, and food microbiology, and the interest in maintaining the freshness and quality of foods has grown considerably. For this purpose, electrospinning technology has gained much attention due to its unique functions and superior processing. Sudden advancements of electrospinning have been rapidly incorporated into research. This review summarized some latest information about food packaging and different materials used for the packaging of various foods such as fruits, vegetables, meat, and processed items. Also, the use of electrospinning and materials used for the formation of nanofibers are discussed in detail. However, in food industry, the application of electrospun nanofibers is still in its infancy. In this study, different parameters, structures of nanofibers, features and fundamental properties are described briefly, while polymers fabricated through electrospinning with advances in food packaging films are described in detail. Moreover, this comprehensive review focuses on the polymers used for the electrospinning of nanofibers as packaging films and their applications for variety of foods. This will be a valuable source of information for researchers studying various polymers for electrospinning for application in the food packaging industry.
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Affiliation(s)
- Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Rui Lu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Rui Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China.,California Nano Systems Institute, University of California, Los Angeles, CA, USA
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