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Viora L, Tichané T, Nottelet B, Mouton J, Garric X, Van Den Berghe H, Coudane J. Casein-based conjugates and graft copolymers. Synthesis, properties, and applications. Compr Rev Food Sci Food Saf 2024; 23:e13306. [PMID: 38369928 DOI: 10.1111/1541-4337.13306] [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: 08/25/2023] [Revised: 01/15/2024] [Accepted: 01/22/2024] [Indexed: 02/20/2024]
Abstract
Biobased natural polymers, including polymers of natural origin such as casein, are growing rapidly in the light of the environmental pollution caused by many mass-produced commercial synthetic polymers. Although casein has interesting intrinsic properties, especially for the food industry, numerous chemical reactions have been carried out to broaden the range of its properties, most of them preserving casein's nontoxicity and biodegradability. New conjugates and graft copolymers have been developed especially by Maillard reaction of the amine functions of the casein backbone with the aldehyde functions of sugars, polysaccharides, or other molecules. Carried out with dialdehydes, these reactions lead to the cross-linking of casein giving three-dimensional polymers. Acylation and polymerization of various monomers initiated by amine functions are also described. Other reactions, far less numerous, involve alcohol and carboxylic acid functions in casein. This review provides an overview of casein-based conjugates and graft copolymers, their properties, and potential applications.
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Affiliation(s)
- Laurianne Viora
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Teddy Tichané
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Benjamin Nottelet
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Julia Mouton
- Polymers Composites and Hybrids (PPCH), IMT Mines d'Alès, Alès, France
- EPF Graduate School of Engineering, Montpellier, France
| | - Xavier Garric
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
- Department of Pharmacy, Nîmes University Hospital, Nimes, France
| | - Hélène Van Den Berghe
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
| | - Jean Coudane
- IBMM (Institut des Biomolécules Max Mousseron), CNRS, Montpellier University, ENSCM, Department "Polymers for Health and Biomaterials", Pôle Chimie Balard, Montpellier, France
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Ahmed R, Ul Ain Hira N, Wang M, Iqbal S, Yi J, Hemar Y. Genipin, a natural blue colorant precursor: Source, extraction, properties, and applications. Food Chem 2024; 434:137498. [PMID: 37741231 DOI: 10.1016/j.foodchem.2023.137498] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 09/25/2023]
Abstract
Natural cross-linkers are extensively employed due to their low toxicity and biocompatibility benefits. Genipin acts as a precursor for producing blue colorants. The formation of these colorants involves the cross-linking reaction between genipin and primary amines present in amino acids, peptides, and proteins. Genipin is extracted from Gardenia jasminoides and Genipa americana. This article explains the cross-linking mechanism of genipin with proteins/polysaccharides to provide an overall understanding of its properties. Furthermore, it explores new sources of genipin and innovative methodologies to make the genipin recovery process efficient. Genipin increases food products' texture, gel strength, stability, and shelf life. The antibacterial, anti-inflammatory, and antioxidant properties of chitosan, gelatin, alginate, and hyaluronic acid increased after genipin cross-linking. Lastly, drawbacks, toxicity, and directions regarding the genipin cross-linking have also been addressed. The review article covers how to recover and cross-link genipin with biopolymers for industrial applications.
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Affiliation(s)
- Rizwan Ahmed
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China; Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong 518060, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China
| | - Noor Ul Ain Hira
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China; Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong 518060, China
| | - Mingwei Wang
- State-Key Laboratory of Chemical Engineering and Shanghai Key Laboratory of Multiphase Materials Chemical Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Shahid Iqbal
- School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China
| | - Jiang Yi
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China; Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong 518060, China.
| | - Yacine Hemar
- School of Natural Sciences, Massey University, Private Bag 11 222. Palmerston North, 4442, New Zealand
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Sarkar S, Saikia A, Kundu S. Transparent and Superhydrophilic Flexible Protein Films with Antifogging and Self-Cleaning Attributes. ACS APPLIED MATERIALS & INTERFACES 2023; 15:56397-56412. [PMID: 38011283 DOI: 10.1021/acsami.3c11100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2023]
Abstract
Cyanoglycoside-modified flexible protein films, exhibiting a high level of transparency of ≈46 to 83%, were successfully prepared from lysozyme and glycerol with varying amounts of amygdalin (20, 40, and 60%) using water as a solvent. The increasing percentage of amygdalin leads to a drastic improvement of the hydrophilicity of the surface with a decrease in the water contact angle to 5.6°, resulting in superhydrophilicity. The increasing percentage of amygdalin led to a significant improvement in the surface's hydrophilicity, resulting in a reduced water contact angle of 5.6° and achieving superhydrophilicity. This superhydrophilic characteristic is particularly relevant to the excellent antifogging and self-cleaning properties of the resulting protein films. In addition to enhanced flexibility, the films also exhibited considerably improved thermal stability with a 40% loading of amygdalin in the protein solution. The superior mechanical, optical, and thermal properties of amygdalin-modified films are due to the strong hydrogen bonding with the peptides of lysozyme, as evidenced by the disappearance of amide bands in the cured protein films. Therefore, these transparent protein films, with their antifogging and enhanced thermal stability properties, can be potentially used for different packaging and coating applications.
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Affiliation(s)
- Sanu Sarkar
- Soft Nano Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Vigyan Path, Paschim Boragaon, Garchuk, Guwahati, Assam 781035, India
| | - Aditi Saikia
- Soft Nano Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Vigyan Path, Paschim Boragaon, Garchuk, Guwahati, Assam 781035, India
| | - Sarathi Kundu
- Soft Nano Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology (IASST), Vigyan Path, Paschim Boragaon, Garchuk, Guwahati, Assam 781035, India
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Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications. Polymers (Basel) 2022; 14:polym14194065. [PMID: 36236013 PMCID: PMC9572812 DOI: 10.3390/polym14194065] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 09/05/2022] [Accepted: 09/13/2022] [Indexed: 11/26/2022] Open
Abstract
In the current work, we fabricated gelatin–casein-based edible films (GC-EFs) crosslinked with gallic acid (GA). We analyzed the physiochemical characteristics, crystallinity, thermal stability, and surface properties of the EFs using Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). It was found that the edible films possessed a semi-crystalline structure. Addition of GA enhanced the thermal stability of the edible films as well as the surface properties of the films. It was found that a higher concentration of GA (4–5% w/v) significantly improved the surface properties, observed in the surface and cross-sectional examination of SEM micrographs. EFs containing higher amounts of GA showed more compact and denser structures with smoother and more homogeneous surfaces than the control samples. In addition, swelling degree (SD), thickness, water solubility (WS), moisture content (MC), and water vapor permeability (WVP) were found to be low in EFs containing more GA concentration. Mechanical parameters revealed that the Young modulus (Ym) and tensile strength (TS) increased with a rise in GA concentration, and elongation at break (EB) reduced with a rise in GA concentration. In transparency and color analysis, it was observed that GA positively affected the transparency of the edible films.
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Iversen LJL, Rovina K, Vonnie JM, Matanjun P, Erna KH, ‘Aqilah NMN, Felicia WXL, Funk AA. The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review. Molecules 2022; 27:molecules27175604. [PMID: 36080371 PMCID: PMC9457879 DOI: 10.3390/molecules27175604] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/08/2022] [Accepted: 08/16/2022] [Indexed: 12/04/2022] Open
Abstract
Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today’s world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products’ shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.
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Affiliation(s)
- Luk Jun Lam Iversen
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Kobun Rovina
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
- Correspondence: ; Tel.: +60-88320000 (ext. 8713); Fax: +60-88-320993
| | - Joseph Merillyn Vonnie
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Patricia Matanjun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Kana Husna Erna
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Nasir Md Nur ‘Aqilah
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Wen Xia Ling Felicia
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Andree Alexander Funk
- Rural Development Corporation, Level 2, Wisma Pertanian, Locked Bag 86, Kota Kinabalu 88998, Sabah, Malaysia
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Chaudhary V, Kajla P, Kumari P, Bangar SP, Rusu A, Trif M, Lorenzo JM. Milk protein-based active edible packaging for food applications: An eco-friendly approach. Front Nutr 2022; 9:942524. [PMID: 35990328 PMCID: PMC9385027 DOI: 10.3389/fnut.2022.942524] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Accepted: 06/17/2022] [Indexed: 11/17/2022] Open
Abstract
Whey and casein proteins, in particular, have shown considerable promise in replacing fossil-based plastics in a variety of food applications, such as for O2 susceptible foods, thereby, rendering milk proteins certainly one of the most quality-assured biopolymers in the packaging discipline. Properties like excellent gas barrier properties, proficiency to develop self-supporting films, adequate availability, and superb biodegradability have aroused great attention toward whey and other milk proteins in recent years. High thermal stability, non-toxicity, the ability to form strong inter cross-links, and micelle formation, all these attributes make it a suitable material for outstanding biodegradability. The unique structural and functional properties of milk proteins make them a suitable candidate for tailoring novel active package techniques for satisfying the needs of the food and nutraceutical industries. Milk proteins, especially whey proteins, serve as excellent carriers of various ingredients which are incorporated in films/coatings to strengthen barrier properties and enhance functional properties viz. antioxidant and antimicrobial. In this review, the latest techniques pertaining to the conceptualization of active package models/ systems using milk proteins have been discussed. Physical and other functional properties of milk protein-based active packaging systems are also reviewed. This review provides an overview of recent applications of milk protein-sourced active edible packages in the food packaging business.
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Affiliation(s)
- Vandana Chaudhary
- Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India
| | - Parveen Kumari
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, United States
| | - Alexandru Rusu
- Department of Food Science, Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, Stuhr, Germany
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, Ourense, Spain
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7
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Liu Q, Li Y, Xing S, Wang L, Yang X, Hao F, Liu M. Genipin-crosslinked amphiphilic chitosan films for the preservation of strawberry. Int J Biol Macromol 2022; 213:804-813. [PMID: 35691425 DOI: 10.1016/j.ijbiomac.2022.06.037] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 05/25/2022] [Accepted: 06/07/2022] [Indexed: 12/25/2022]
Abstract
As a material for films used to keep fruits fresh, chitosan has attracted extensive interest because of its advantages of degradability, environmental friendliness, and biocompatibility. In this study, two amphiphilic chitosan derivative films were prepared by crosslinking N-2-hydroxypropyl-3-butyl ether-O-carboxymethyl chitosan (HBCC) and N-2-hydroxypropyl-3-(2-ethylhexyl glycidyl ether)-O-carboxymethyl chitosan (H2ECC)) with genipin, an excellent natural cross-linking agent. The microstructures, mechanical properties, water vapor permeability, swelling ratios, light transmittance, wettability, thermal stability, antibacterial properties, and biocompatibility of the crosslinked films were characterized. The results showed that the crosslinked films had compact structures, low moisture permeability, strong water resistance, strong ultraviolet resistance, unaffected visible light transmittance, and good hydrophilicity. Compared with the uncrosslinked films, the tensile strength of the genipin-crosslinked ones was increased by 328.33 % (HBCC) and 397.83 % (H2ECC). More importantly, the crosslinked films had strong antibacterial activity against Staphylococcus aureus and Escherichia coli and were non-toxic to endothelial cells. The crosslinked films could effectively prolong the preservation time of strawberries, inhibit the decay of strawberries, and inhibit the reduction of vitamin C in strawberries. In conclusion, genipin-crosslinked HBCC and H2ECC films are potential fruit preservation materials.
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Affiliation(s)
- Qun Liu
- Shandong Key Laboratory of Molecular Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Chemistry and Chemical Engineering, University of Jinan, Jinan 250022, China
| | - Yan Li
- Shandong Key Laboratory of Molecular Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Shu Xing
- Shandong Key Laboratory of Molecular Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Ling Wang
- Shandong Key Laboratory of Molecular Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Xiaodeng Yang
- Shandong Key Laboratory of Molecular Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Fei Hao
- Shandong Key Laboratory of Molecular Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Mingxia Liu
- Department of Blood Transfusion, Shandong Provincial Hospital Affiliated to Shandong First Medical University, Jinan 250021, China.
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Roy S, Rhim JW. Genipin-Crosslinked Gelatin/Chitosan-Based Functional Films Incorporated with Rosemary Essential Oil and Quercetin. MATERIALS 2022; 15:ma15113769. [PMID: 35683069 PMCID: PMC9181465 DOI: 10.3390/ma15113769] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/18/2022] [Accepted: 05/23/2022] [Indexed: 12/30/2022]
Abstract
Functional food packaging films were prepared using a binary mixture of chitosan and gelatin through crosslinking with genipin and hybridization with rosemary essential oil and quercetin. The mixture of chitosan and gelatin produced the compatible film, and the added fillers also showed good compatibility. The physical properties of the chitosan/gelatin film were not greatly affected by crosslinking with genipin, and the functionality of the composite film was increased by the addition of rosemary essential oil and quercetin. The bioactive additives did not significantly affect the hydrophobicity and water vapor barrier properties of the chitosan/gelatin film but significantly changed the color, while the mechanical and thermal properties were slightly affected. The addition of these functional fillers significantly improved the UV protection, antioxidant, and antibacterial properties of the chitosan/gelatin film. Therefore, the novel chitosan/gelatin film with genipin crosslinking and the integration of rosemary essential oil and quercetin is considered to have high potential for applications in active food packaging.
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Affiliation(s)
- Swarup Roy
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Korea;
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, Himachal Pradesh, India
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Korea;
- Correspondence:
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9
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Antimicrobial bio-inspired active packaging materials for shelf life and safety development: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101730] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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10
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Song Q, Xiao Y, Xiao Z, Liu T, Li J, Li P, Han F. Lysozymes in Fish. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15039-15051. [PMID: 34890178 DOI: 10.1021/acs.jafc.1c06676] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In recent years, the deterioration of the aquaculture ecological environment has led to a high incidence of fish diseases. Lysozymes, important antimicrobial enzymes, play an important role in the innate immune system of fish. The studies of fish lysozymes benefit the control of fish infections caused by pathogens. In this review, we reviewed recent progress in fish lysozymes, including their classification, structural characteristics, biological functions and mechanisms, tissue distributions, and properties of their recombinant proteins, which will help us to systematically understand the fish lysozymes and facilitate their applications in the fields of food and agriculture.
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Affiliation(s)
- Qing Song
- Ningbo Institute of Northwestern Polytechnical University, Frontiers Science Center for Flexible Electronics (FSCFE), Shaanxi Institute of Flexible Electronics (SIFE), Shaanxi Institute of Biomedical Materials and Engineering (SIBME), Northwestern Polytechnical University, Xi'an, Shaanxi 710072, People's Republic of China
| | - Yao Xiao
- Key Laboratory of Healthy Mariculture for the East China Sea, Ministry of Agriculture, Fisheries College, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Zihan Xiao
- Ningbo Institute of Northwestern Polytechnical University, Frontiers Science Center for Flexible Electronics (FSCFE), Shaanxi Institute of Flexible Electronics (SIFE), Shaanxi Institute of Biomedical Materials and Engineering (SIBME), Northwestern Polytechnical University, Xi'an, Shaanxi 710072, People's Republic of China
| | - Tong Liu
- Sichuan Tengli Agri-Tech Company, Limited, Deyang, Sichuan 618200, People's Republic of China
| | - Jiacheng Li
- Key Laboratory of Healthy Mariculture for the East China Sea, Ministry of Agriculture, Fisheries College, Jimei University, Xiamen, Fujian 361021, People's Republic of China
| | - Peng Li
- Ningbo Institute of Northwestern Polytechnical University, Frontiers Science Center for Flexible Electronics (FSCFE), Shaanxi Institute of Flexible Electronics (SIFE), Shaanxi Institute of Biomedical Materials and Engineering (SIBME), Northwestern Polytechnical University, Xi'an, Shaanxi 710072, People's Republic of China
| | - Fang Han
- Key Laboratory of Healthy Mariculture for the East China Sea, Ministry of Agriculture, Fisheries College, Jimei University, Xiamen, Fujian 361021, People's Republic of China
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11
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Enhanced antibacterial activity of lysozyme loaded quaternary ammonium chitosan nanoparticles functionalized with cellulose nanocrystals. Int J Biol Macromol 2021; 191:71-78. [PMID: 34534580 DOI: 10.1016/j.ijbiomac.2021.09.027] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 09/02/2021] [Accepted: 09/06/2021] [Indexed: 11/20/2022]
Abstract
In this study, cellulose nanocrystals (CNC) as functional cross-linker and Pickering emulsifier was used to stabilize Lysozyme (Lys) encapsulated in quaternary ammonium chitosan nanoparticles (QC NPs) via ionic gelation method. Physicochemical, structural, and antibacterial properties of the CNC stabilized Lys loaded QC NPs were also evaluated. Particle size, particle size distribution, Zeta potential (ZP), and spectroscopic analyses showed the successful encapsulation of Lys. Antibacterial activity of NPs against Staphylococcus aureus and Vibrio parahaemolyticus was investigated on the basis of inhibition zone (IZ), minimum inhibitory concentration (MIC), and minimum bacterial concentration (MBC). MIC and MBC of CNC stabilized Lys loaded HQC NPs against S. aureus were 0.094 and 0.188 while corresponding values for CNC stabilized Lys loaded LQC NPs V. parahaemolyticus were 0.156 and 0.312 mg/mL, respectively. Therefore, CNC stabilized Lys loaded QC NPs have potential implications in the food industry for food preservation and packaging.
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12
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Abdillah AA, Charles AL. Characterization of a natural biodegradable edible film obtained from arrowroot starch and iota-carrageenan and application in food packaging. Int J Biol Macromol 2021; 191:618-626. [PMID: 34582908 DOI: 10.1016/j.ijbiomac.2021.09.141] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 08/27/2021] [Accepted: 09/20/2021] [Indexed: 02/06/2023]
Abstract
Future food packaging trends are shifting to natural and eco-friendly materials developed from biopolymers such as starch and other hydrocolloids, to reduce pollution from synthetic polymers. Arrowroot starch (AS) (3.5, 3, 2.5, and 2%) and iota-carrageenan (IC) (0.5, 1, 1.5, and 2%) were blended to develop biodegradable edible films (AS/IC-BEF), which were compared against AS-BEF (4%, control). All films were characterized based on their physico-mechanical and barrier properties, functional group properties, crystallinity properties, thermal properties, and soil and seawater biodegradation. AS-BEF exhibited smooth surface, high transparency, and completed composting soil biodegradation in 7 days whereas AS/IC-BEF samples exhibited higher tensile strength, water solubility, swelling properties, and barrier properties, but completed biodegradation after 30 days. XRD analysis indicated IC fractions contributed to increase in degree of crystallinity (28.35°) and FTIR signaled strong hydrogen bond interactions between polymers. AS/IC-BEF samples demonstrated melting temperatures between 158 and 190 °C while glass transition temperatures ranged from 153 to 176 °C, which resulted in maximum weight loss around 50-55% at melting temperatures. Finally, AS/IC-BEF samples successfully inhibited weight loss of cherry tomatoes at room temperature and extended their shelf life to 10 days, which indicated that the AS/IC composite material produced a BEF with potential food and industrial applications.
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Affiliation(s)
- Annur Ahadi Abdillah
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu 91201, Pingtung, Taiwan; Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Campus C UNAIR, Mulyorejo, Surabaya 60115, Indonesia
| | - Albert Linton Charles
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu 91201, Pingtung, Taiwan; Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Campus C UNAIR, Mulyorejo, Surabaya 60115, Indonesia.
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13
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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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14
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Folentarska A, Łagiewka J, Krystyjan M, Ciesielski W. Biodegradable Binary and Ternary Complexes from Renewable Raw Materials. Polymers (Basel) 2021; 13:polym13172925. [PMID: 34502965 PMCID: PMC8433750 DOI: 10.3390/polym13172925] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 08/26/2021] [Accepted: 08/26/2021] [Indexed: 02/06/2023] Open
Abstract
The aim of this paper is to investigate the interactions between polysaccharides with different electrical charges (anionic and neutral starches) and proteins and fats in food ingredients. Another objective is to understand the mechanisms of these systems and the interdependence between their properties and intermolecular interactions. At present, there are not many studies on ternary blends composed of natural food polymers: polysaccharides of different electrical charge (anionic and neutral starches), proteins and lipids. Additionally, there are no reports concerning what type of interactions between polysaccharide, proteins and lipids exist simultaneously when the components are mixed in different orders. This paper intends to fill this gap. It also presents the application of natural biopolymers in the food and non-food industries.
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Affiliation(s)
- Agnieszka Folentarska
- Faculty of Exact, Natural and Technical Sciences, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland; (A.F.); (J.Ł.)
| | - Jakub Łagiewka
- Faculty of Exact, Natural and Technical Sciences, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland; (A.F.); (J.Ł.)
| | - Magdalena Krystyjan
- Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland;
| | - Wojciech Ciesielski
- Faculty of Exact, Natural and Technical Sciences, Jan Dlugosz University in Czestochowa, 13/15 Armii Krajowej Ave., 42-200 Czestochowa, Poland; (A.F.); (J.Ł.)
- Correspondence: or
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Sani MA, Azizi-Lalabadi M, Tavassoli M, Mohammadi K, McClements DJ. Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:1331. [PMID: 34070054 PMCID: PMC8158105 DOI: 10.3390/nano11051331] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 02/06/2023]
Abstract
Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety. Active packaging materials contain components that enhance their functionality, such as antimicrobials, antioxidants, light blockers, or oxygen barriers. Smart packaging materials contain sensing components that provide an indication of changes in food attributes, such as alterations in their quality, maturity, or safety. For instance, a smart sensor may give a measurable color change in response to a deterioration in food quality. This article reviews recent advances in the development of active and smart biodegradable packaging materials in the food industry. Moreover, studies on the application of these packaging materials to monitor the freshness and safety of food products are reviewed, including dairy, meat, fish, fruit and vegetable products. Finally, the potential challenges associated with the application of these eco-friendly packaging materials in the food industry are discussed, as well as potential future directions.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Food Safety and Hygiene Division, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran;
| | - Milad Tavassoli
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran;
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
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Diken Gür S, Bakhshpour M, Bereli N, Denizli A. Antibacterial effect against both Gram-positive and Gram-negative bacteria via lysozyme imprinted cryogel membranes. JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION 2021; 32:1024-1039. [PMID: 33704023 DOI: 10.1080/09205063.2021.1892472] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The development of novel biocompatible and cost effective cryogel membrane which shows enhanced antimicrobial properties in order to use for several approaches such as wound dressing, scaffold or food packaging was aimed in this study. A super macro porous lysozyme imprinted cryogel membranes showing antibacterial effect against both Gram-positive and Gram-negative bacteria were prepared by using molecular imprinting technique. N-methacryloyl-(L)-histidine methyl ester (MAH) was used as the pseudo specific ligand and complexed with Cu++ in order to provide metal ion coordination between MAH and template molecule (lysozyme). Comparing the antibacterial activity of different lysozyme concentrations, cryogel membranes were prepared in three different concentrations. To synthesize Poly (hydroxyethyl methacrylate-N-methacryloyl-(L)-histidine methylester) P(HEMA-MAH) cryogel membrane, free radical polymerization initiated by N, N, N', N'-tetramethylene diamine (TEMED) and ammonium persulfate (APS) was carried out at -12 °C. The characterization of the lysozyme imprinted cryogel membrane was accomplished by using scanning electron microscopy (SEM), swelling degree measurements and Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) spectroscopy. The cytotoxicity test of produced membrane was performed by using mouse fibroblast cell line L929. The antibacterial activity of P(HEMA-MAH) lysozyme molecular imprinted [P(HEMA-MAH) Lyz-MIP] cryogel membranes against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) were determined by Kirby-Bauer membranes diffusion and viable cell counting methods. When the antibacterial effect of P(HEMA-MAH) Lyz-MIP cryogel membranes were evaluated, it was found that P(HEMA-MAH) Lyz-MIP cryogel membranes had stronger antibacterial effects against Gram-negative E. coli bacteria even in low lysozyme concentrations. In addition, 100% bacterial inhibition was detected for both of two bacteria at increasing lysozyme concentrations.
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Affiliation(s)
| | | | - Nilay Bereli
- Department of Chemistry, Hacettepe University, Ankara, Turkey
| | - Adil Denizli
- Department of Chemistry, Hacettepe University, Ankara, Turkey
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Characterization of Chitosan Films Incorporated with Different Substances of Konjac Glucomannan, Cassava Starch, Maltodextrin and Gelatin, and Application in Mongolian Cheese Packaging. COATINGS 2021. [DOI: 10.3390/coatings11010084] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Four kinds of edible composite films based on chitosan combined with additional substances (konjac glucomannan, cassava starch, maltodextrin and gelatin) and the addition of lysozyme were prepared and used as packaging materials for Mongolian cheese. The prepared composite films were evaluated using scanning electron microscopy and Fourier transform infrared spectroscopy. The physicochemical properties of all chitosan composite films, including thickness, viscosity, opacity, color, moisture content, water vapor permeability, tensile strength and elongation at break, were measured. The results show that Konjac glucomannan–chitosan composite film presented the strongest mechanical property and highest transparency. The cassava starch–chitosan composite film presented the highest water barrier property. The study on the storage characteristics of Mongolian cheese was evaluated at 4 °C. The results show that the cheese packaging by cassava starch–chitosan composite film presented better treatment performance in maintaining the quality, reducing weight loss and delayering microbial growth.
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