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Wongphan P, Promhuad K, Srisa A, Laorenza Y, Oushapjalaunchai C, Harnkarnsujarit N. Unveiling the Future of Meat Packaging: Functional Biodegradable Packaging Preserving Meat Quality and Safety. Polymers (Basel) 2024; 16:1232. [PMID: 38732702 PMCID: PMC11085279 DOI: 10.3390/polym16091232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2024] [Revised: 04/03/2024] [Accepted: 04/11/2024] [Indexed: 05/13/2024] Open
Abstract
Meat quality and shelf life are important parameters affecting consumer perception and safety. Several factors contribute to the deterioration and spoilage of meat products, including microbial growth, chemical reactions in the food's constituents, protein denaturation, lipid oxidation, and discoloration. This study reviewed the development of functional packaging biomaterials that interact with food and the environment to improve food's sensory properties and consumer safety. Bioactive packaging incorporates additive compounds such as essential oils, natural extracts, and chemical substances to produce composite polymers and polymer blends. The findings showed that the incorporation of additive compounds enhanced the packaging's functionality and improved the compatibility of the polymer-polymer matrices and that between the polymers and active compounds. Food preservatives are alternative substances for food packaging that prevent food spoilage and preserve quality. The safety of food contact materials, especially the flavor/odor contamination from the packaging to the food and the mass transfer from the food to the packaging, was also assessed. Flavor is a key factor in consumer purchasing decisions and also determines the quality and safety of meat products. Novel functional packaging can be used to preserve the quality and safety of packaged meat products.
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Affiliation(s)
- Phanwipa Wongphan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Chayut Oushapjalaunchai
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; (P.W.); (K.P.); (A.S.); (Y.L.); (C.O.)
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
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Wang K, Wang Y, Cheng M, Wang Y, Zhao P, Xi X, Lu J, Wang X, Han X, Wang J. Preparation and characterization of active films based on oregano essential oil microcapsules/soybean protein isolate/sodium carboxymethyl cellulose. Int J Biol Macromol 2024; 258:128985. [PMID: 38154359 DOI: 10.1016/j.ijbiomac.2023.128985] [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: 10/24/2023] [Revised: 12/08/2023] [Accepted: 12/21/2023] [Indexed: 12/30/2023]
Abstract
This study aimed to prepare oregano essential oil microcapsules (EOMs) by the active coalescence method using gelatin and sodium alginate as wall materials and oregano essential oil (OEO) as the core material. EOMs were added to the soybean protein isolate (SPI)/sodium carboxymethyl cellulose (CMC) matrix to prepare SPI-CMC-EOM active films, and the physical and chemical features of the active films and EOMs were characterized. The results showed that the microencapsulated OEO could protect its active ingredients. Scanning electron microscopy results showed that EOMs were highly compatible with the film matrix. The solubility of active films decreased upon adding EOMs, and their ultraviolet resistance and thermal stability also improved. When the added amount of EOMs was 5 %, the active films had the best mechanical properties and the lowest water vapor permeability. The active films prepared under this condition had excellent comprehensive performance. Also, adding EOMs considerably enhanced the antioxidant of the active films and endowed them with antibacterial properties. The application of the SPI-CMC-EOM films to A. bisporus effectively delayed senescence and maintained the freshness of the postharvest A. bisporus. This study provided a theoretical foundation for the incorporation of EOMs into active films based on biological materials.
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Affiliation(s)
- Kaiyue Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Yifan Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Meng Cheng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Yirong Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Peixin Zhao
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiumei Xi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Jinhang Lu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xin Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
| | - Juan Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
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Lv Z, Meng X, Liang Q, Jiang T, Sun S, Tan Y, Feng J. A biodegradable oxidized starch/carboxymethyl chitosan film coated with pesticide-loaded ZIF-8 for tomato fusarium wilt control. Int J Biol Macromol 2024; 259:129249. [PMID: 38199556 DOI: 10.1016/j.ijbiomac.2024.129249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 12/17/2023] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
Film mulching is one of the most important methods to control soil-borne diseases. However, the traditional mulch may cause microplastic pollution and soil ecological damage. Herein, a biodegradable film was developed using oxidized starch and carboxymethyl chitosan and incorporated ZIF-8 carrying fludioxonil to sustainably control soil-borne disease. The microstructure, mechanical properties, optical properties, and water barrier properties of the composite films (Flu@ZIF-8-OS/CMCS) were investigated. The results show that Flu@ZIF-8-OS/CMCS had a smooth and uniform surface and excellent light transmittance. The excellent mechanical properties of the films were verified by tensile strength, elongation at break and Young's modulus. Higher contact angle and lower water vapor permeability indicate water retention capacity of the soil was improved through using Flu@ZIF-8-OS/CMCS. Furthermore, the release properties, biological activity, degradability and safety to soil organisms of Flu@ZIF-8-OS/CMCS was determined. The addition of ZIF-8 significantly improved the film's ability to retard the release of Flu, while the Flu@ZIF-8-OS/CMCS has good soil degradability. In vitro antifungal assays and pot experiments demonstrated excellent inhibitory activity against Fusarium oxysporum f. sp. Lycopersici. Flu@ZIF-8-OS/CMCS caused only 13.33 % mortality of earthworms within 7 d. This research provides a new approach to reducing microplastic pollution and effectively managing soil-borne diseases.
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Affiliation(s)
- Ze Lv
- College of Plant Protection, Yangzhou University, Yangzhou 225009, China
| | - Xiaohan Meng
- College of Plant Protection, Yangzhou University, Yangzhou 225009, China
| | - Qianwei Liang
- College of Plant Protection, Yangzhou University, Yangzhou 225009, China
| | - Tianzhen Jiang
- College of Plant Protection, Yangzhou University, Yangzhou 225009, China
| | - Shaoyang Sun
- College of Plant Protection, Yangzhou University, Yangzhou 225009, China
| | - Yifei Tan
- College of Plant Protection, Yangzhou University, Yangzhou 225009, China
| | - Jianguo Feng
- College of Plant Protection, Yangzhou University, Yangzhou 225009, China.
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Li H, Liu M, Li J, Zhang X, Zhang H, Zheng L, Xia N, We I A, Hua S. 3D Printing of smart labels with curcumin-loaded soy protein isolate. Int J Biol Macromol 2024; 255:128211. [PMID: 37989429 DOI: 10.1016/j.ijbiomac.2023.128211] [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: 08/30/2023] [Revised: 10/25/2023] [Accepted: 11/15/2023] [Indexed: 11/23/2023]
Abstract
A two-step method for preparing smart labels that can monitor food freshness through color change is presented. The conventional casting method for such labels is not cost-effective, as it uses organic solvents and requires additional cutting processes. Our method is more eco-friendly and customizable, as it uses water as the sole solvent and 3D printing as the fabrication technique. First, curcumin was encapsulated with soy protein isolate (SPI) by a pH-driven method involving hydrogen bonding and hydrophobic interactions. Subsequently, the SPI-curcumin complex was blended with gelatin to create a printable ink. The ink has suitable rheological properties for extrusion, with a yield stress of 400-600 Pa and a viscosity of 122.93-142.82 Pa·s at the optimal printing temperature. The complex modulus of the ink increases to above 2 × 103 Pa when cooled to 25 °C, indicating rapid gel formation. The application of these smart labels to minced meat demonstrated their ability to reflect its freshness by transitioning from yellow to red. Furthermore, the printability and mechanical properties of the labels can be adjusted by changing the glycerol/water ratio. This innovative approach is a promising solution for producing environmentally friendly and customizable smart labels for food freshness monitoring.
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Affiliation(s)
- Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Jinghong Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xiaohan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Afeng We I
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Shihui Hua
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
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5
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Zhuang D, Li R, Zhang M, Wang S, Ahmad HN, Zhu J. Photodynamic-responsive gelatin-based coating with high utilization curcumin loaded bilayer nanoencapsulation: A promising environmental food packaging. Int J Biol Macromol 2024; 256:128476. [PMID: 38042325 DOI: 10.1016/j.ijbiomac.2023.128476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 11/13/2023] [Accepted: 11/26/2023] [Indexed: 12/04/2023]
Abstract
The development and application of curcumin-mediated antimicrobial photodynamic techniques (PDT) in food preservation are highly anticipated to resist microbial contamination and prevent food spoilage. In this study, high-utilization curcumin-loaded bilayer nanoencapsulation was prepared to incorporated into a gelatin-based edible coating for beef preservation. Bilayer nanoencapsulation composed of shellac and poly-γ-glutamic acid (CS-NPs) improved the encapsulation efficiency of shellac to curcumin by >1.5 times. The incorporation of CS-NPs improved the compact of coating structure with hydrogen bonds. In food simulants, coatings possessed control release properties and the release mechanism was Fick diffusion (without the addition of γ-PGA) and non-Fick diffusion (with the addition of γ-PGA). These prepared coatings exhibited excellent barrier, antibacterial (antibacterial ratio > 95 %), and antioxidant properties (scavenging ratio > 90 %). Curcumin mediated antimicrobial photodynamic techniques (PDT) of the coatings were verified with the activity of blue light-induced reactive oxygen species (ROS). The shelf-life of beef was extended by the coating with blue light. In summary, the design of bilayer CS-NPs significantly improved the utilization of curcumin which provided a high-efficiency strategy for PDT-responsive food packaging with environmental practical.
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Affiliation(s)
- Di Zhuang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rui Li
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Mengzhen Zhang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shancan Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China.
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6
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Yong Y, Wang S, Li L, Li R, Ahmad HN, Munawar N, Zhu J. A curcumin-crosslinked bilayer film of soy protein isolate and chitosan with enhanced antibacterial property for beef preservation and freshness monitoring. Int J Biol Macromol 2023; 247:125778. [PMID: 37437680 DOI: 10.1016/j.ijbiomac.2023.125778] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 06/26/2023] [Accepted: 07/08/2023] [Indexed: 07/14/2023]
Abstract
In this study, antibacterial and antioxidant bilayer films were prepared by using curcumin (Cur) crosslinked soy rotein isolate (SPI) and chitosan (CS). Molecular docking simulations and multispectral analysis revealed that hydrogen bonding and hydrophobic interactions were the primary driving forces that promoted the self-assembly of the bilayer films. The tensile strength, the UV-blocking properties and the hydrophobicity was greatly improved of the bilayer antimicrobial films. Moreover, water vapor permeability, thermal shrinkage and opacity were all reduced significantly. In addition, the composite films with curcumin demonstrated effective antioxidant activity and a slow release characteristic. Morphology observation of the bacteria by AFM revealed that the antibacterial bilayer film had a significant damaging effect on the cell structures of S. aureus and E. coli due to the dual antibacterial effect of curcumin and chitosan. SPI + Cur-CS antimicrobial bilayer film effectively inhibited the growth of bacteria and extended the shelf life of beef. According to the findings, SPI + Cur-CS antimicrobial bilayer film can be used as an active package material for beef preservation and freshness monitoring.
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Affiliation(s)
- Yueyuan Yong
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510300, China
| | - Shancan Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510300, China.
| | - Rui Li
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Noshaba Munawar
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510300, China.
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7
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Han Y, Yan W, Hou Y, Wang D, Yu M. Xanthoceras sorbifolia Husk Extract Incorporation for the Improvement in Physical and Antioxidant Properties of Soy Protein Isolate Films. Foods 2023; 12:2842. [PMID: 37569111 PMCID: PMC10416942 DOI: 10.3390/foods12152842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/18/2023] [Accepted: 07/21/2023] [Indexed: 08/13/2023] Open
Abstract
With the increasing awareness of ecological and environmental protection, the research on eco-friendly materials has experienced a considerable increase. The objective of our study was to explore a novel soy protein isolate (SPI) film functionalized with antioxidants extracted from Xanthoceras sorbifolia husk (XSHE) as bio-based active packaging films. The films were evaluated in light of their structure, physical machinery, and antioxidant performance using advanced characterization techniques. The FTIR and microscopy results revealed the hydrogen-bond interaction between the SPI and XSHE and their good compatibility, which contributed to the improvement in various properties of the composite films, such as tensile strength (TS), UV blocking, and the water barrier property. As the XSHE content increased to 5%, the TS of the films dramatically increased up to 7.37 MPa with 47.7% and the water vapor permeability decreased to 1.13 × 10-10 g m m-2 s-1 Pa-1 with 22.1%. Meanwhile, the introduction of XSHE caused further improvement in the antioxidant capacity of films, and the release of active agents from films was faster and higher in 10% ethanol than it was in a 50% ethanol food simulant. Overall, SPI-based films functionalized with XSHE demonstrated promising potential applications in food packaging.
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Affiliation(s)
- Yingying Han
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling 712100, China;
| | - Wentao Yan
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
| | - Yuping Hou
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
| | - Dongmei Wang
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
| | - Miao Yu
- College of Forestry, Northwest A&F University, Yangling 712100, China; (W.Y.); (Y.H.); (D.W.)
- Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, China
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Jin C, Zhang H, Ren F, Wang J, Yin S. Preparation and Characterization of Ferulic Acid Wheat Gluten Nanofiber Films with Excellent Antimicrobial Properties. Foods 2023; 12:2778. [PMID: 37509870 PMCID: PMC10379314 DOI: 10.3390/foods12142778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 07/19/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, composite nanofiber films comprising polyvinyl alcohol, wheat gluten, and glucose (PWG) were fabricated using electrospinning, followed by crosslinking via Maillard crosslinking. Various mass concentrations of ferulic acid (FA) were incorporated into PWG films. The results indicated that the average diameter of the FA-PWG films decreased from 449 nm to 331 nm as the concentration of FA increased, until reaching a concentration of 12%; after which, a significant increase in diameter was observed. The subsequent Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and differential scanning calorimetry (DSC) results suggested that FA was distributed in the sample films in an amorphous form through hydrogen and ester bonds. Additionally, release experiments and antimicrobial tests on the FA-PWG sample films showed the good controlled release of FA and excellent anti-Escherichia coli and Staphylococcus aureus activity of this film. These findings all indicate that the FA-PWG nanofiber film is a potential candidate for active food packaging.
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Affiliation(s)
- Chengming Jin
- China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Huijuan Zhang
- China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Sheng Yin
- China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
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9
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Liu Y, Liu R, Shi J, Zhang R, Tang H, Xie C, Wang F, Han J, Jiang L. Chitosan/esterified chitin nanofibers nanocomposite films incorporated with rose essential oil: Structure, physicochemical characterization, antioxidant and antibacterial properties. Food Chem X 2023; 18:100714. [PMID: 37397189 PMCID: PMC10314151 DOI: 10.1016/j.fochx.2023.100714] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/07/2023] [Accepted: 05/15/2023] [Indexed: 07/04/2023] Open
Abstract
Active films were developed based on chitosan, esterified chitin nanofibers and rose essential oil (REO). The joint effects of chitin nanofibers and REO on structure and physicochemical properties of chitosan film were investigated. Scanning electron microscopy and Fourier transform infrared spectroscopy showed that the chitin nanofibers and REO had significant effects on the morphology and chemical structure of chitosan composite films. The negatively charged esterified chitin nanofibers formed a compact network structure through intermolecular hydrogen bonding and electrostatic interactions with the positively charged chitosan matrix. Chitin nanofibers and REO synergistically enhanced the water resistance, mechanical properties and UV resistance of chitosan-based films, but the addition of REO increased the oxygen permeability. Furthermore, the addition of REO enhanced the inhibition of ABTS and DPPH free radicals and microorganisms by chitosan-based film. Therefore, chitosan/chitin nanofiber-based active films containing REO as food packaging materials can potentially provide protection to extend food shelf life.
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Affiliation(s)
- Yingzhu Liu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Rongxu Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Academy of Green Food Science, Northeast Agricultural University, Harbin 150028, China
| | - Jingbo Shi
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Rui Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hongjie Tang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Cancan Xie
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fenghui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianchun Han
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Heilongjiang Academy of Green Food Science, Northeast Agricultural University, Harbin 150028, China
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Jiang J, Shi L, Ren Z, Weng W. Preparation and characterization of soy protein isolate films by pretreatment with cysteine. Food Chem X 2023; 18:100735. [PMID: 37397188 PMCID: PMC10314194 DOI: 10.1016/j.fochx.2023.100735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 05/29/2023] [Accepted: 06/01/2023] [Indexed: 07/04/2023] Open
Abstract
The effect of cysteine concentration on the viscosity of soy protein isolate (SPI)-based film-forming solution (FFS) and physicochemical properties of SPI films was investigated. The apparent viscosity of FFS decreased after adding 1 mmol/L cysteine but did not change after adding 2-8 mmol/L cysteine. After treatment with 1 mmol/L cysteine, the film solubility decreased from 70.40% to 57.60%, but the other physical properties did not change. The water vapor permeability and contact angle of SPI films increased as cysteine concentration increased from 4 mmol/L to 8 mmol/L, whereas the film elongation at break decreased. Based on scanning electron microscopy and X-ray diffraction results, cysteine crystallization could be aggregated on the surface of SPI films treated with 4 or 8 mmol/L cysteine. In conclusion, pretreatment with approximately 2 mmol/L cysteine could reduce the viscosity of SPI-based FFS, but did not change the physicochemical properties of SPI films.
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Affiliation(s)
- Jialin Jiang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Linfan Shi
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Zhongyang Ren
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Wuyin Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
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11
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Xie C, Wang F, He Z, Tang H, Li H, Hou J, Liu Y, Jiang L. Development and characterization of active packaging based on chitosan/chitin nanofibers incorporated with scallion flower extract and its preservation in fresh-cut bananas. Int J Biol Macromol 2023; 242:125045. [PMID: 37230454 DOI: 10.1016/j.ijbiomac.2023.125045] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/11/2023] [Accepted: 05/21/2023] [Indexed: 05/27/2023]
Abstract
The aim of this study was to develop a novel active packaging using chitosan (CS) and esterified chitin nanofibers (CF) combined with different contents (1, 2 and 4 wt% on CS basis) of scallion flower extract (SFE) to protect banana samples. The addition of CF significantly improved the barrier and mechanical properties of the CS films (p < 0.05) due to hydrogen bonds and electrostatic interactions. Moreover, the addition of SFE not only improved the physical properties of the CS film but also improved the CS film biological activity. The oxygen barrier property and antibacterial ability of CF-4%SFE were approximately 5.3 and 1.9 times higher than those of the CS film, respectively. In addition, CF-4%SFE had strong DPPH radical scavenging activity (74.8 ± 2.3 %) and ABTS radical scavenging activity (84.06 ± 2.08 %). Fresh-cut bananas stored in CF-4%SFE showed less weight loss, starch loss, color and appearance change than those stored in traditional polyethylene film, which indicated that CF-4%SFE was much better at storing fresh-cut bananas than conventional plastic packaging. For these reasons, CF-SFE films have great potential as a candidate to replace traditional plastic packaging and extend the shelf life of packaged foods.
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Affiliation(s)
- Cancan Xie
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fenghui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zichuan He
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hongjie Tang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingjie Hou
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yingzhu Liu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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12
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Zhao Y, Gao L, Wang J, Xue Z, Zhang M, Ma X, Wang G, Lv S. Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from Lycium ruthenicum Murr. MATERIALS (BASEL, SWITZERLAND) 2023; 16:ma16103828. [PMID: 37241455 DOI: 10.3390/ma16103828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/11/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023]
Abstract
A new pH-sensitive film was developed using Artemisia sphaerocephala Krasch. gum (ASKG), soybean protein isolate (SPI), and natural anthocyanin extracted from Lycium ruthenicum Murr. The film was prepared by adsorbing anthocyanins dissolved in an acidified alcohol solution on a solid matrix. ASKG and SPI were used as the solid matrix for the immobilization of the Lycium ruthenicum Murr. anthocyanin extract, which was absorbed into the film as a natural dye using the facile-dip method. Regarding the mechanical properties of the pH-sensitive film, the tensile strength (TS) values increased approximately 2-5-fold, but the elongation at break (EB) values decreased significantly by about 60% to 95%. With the increase in anthocyanin concentration, the oxygen permeability (OP) values first decreased by about 85%, and then increased by about 364%. The water vapor permeability (WVP) values increased by about 63%, and then decreased by about 20%. Colorimetric analysis of the films revealed variations in color at different pH values (pH 2.0-10.0). Fourier-transform infrared (FT-IR) spectra and XRD patterns indicated compatibility among ASKG, SPI, and anthocyanin extracts. In addition, an application test was conducted to establish a correlation between film color change and carp meat spoilage. At storage temperatures of 25 °C and 4 °C, when the meat was totally spoiled, the TVB-N values reached 99.80 ± 2.53 mg/100 g and 58.75 ± 1.49 mg/100 g, and the film's color changed from red to light brown and from red to yellowish green, respectively. Therefore, this pH-sensitive film could be used as an indicator to monitor the freshness of meat during storage.
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Affiliation(s)
- Yucong Zhao
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Le Gao
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jing Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Ziyan Xue
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Mengyao Zhang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xueli Ma
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Guohua Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Shenghua Lv
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
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13
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Chen J, Chai J, Chen X, Huang M, Zeng X, Xu X. Development of edible films by incorporating nanocrystalline cellulose and anthocyanins into modified myofibrillar proteins. Food Chem 2023; 417:135820. [PMID: 36940514 DOI: 10.1016/j.foodchem.2023.135820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 02/13/2023] [Accepted: 02/27/2023] [Indexed: 03/11/2023]
Abstract
In this study, a myofibrillar protein (MP) system was used to investigate the film properties changes by adjusting the intensity of the interaction of proteins with other food components. The structure and rheological properties of several film-forming solutions were then determined. Furthermore, the structure of these composite films was examined using Fourier transform infrared (FT-IR), X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS). The smooth and uniform surface acquired by scanning electron microscopy (SEM) substantiated the increased compatibility and continuity observed for films with greater food component interaction. In addition, the MP-based edible films with stronger food component interactions (the MP-Myr/ANT/NCC group) displayed superior mechanical (tensile strength: 6.68 MPa, elongation at break: 94.43%), water vapor barrier (10.01 × 10-9 g m-1 s-1 Pa-1), and ammonia sensitivity (total color difference: 17.00) capabilities compared to those of the other groups (the MP/ANT/NCC, MP-Lut/ANT/NCC, and MP-Que/ANT/NCC groups).
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Affiliation(s)
- Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiale Chai
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Mingyuan Huang
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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14
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Xu J, He M, Wei C, Duan M, Yu S, Li D, Zhong W, Tong C, Pang J, Wu C. Konjac glucomannan films with Pickering emulsion stabilized by TEMPO-oxidized chitin nanocrystal for active food packaging. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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15
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Whey Protein Films for Sustainable Food Packaging: Effect of Incorporated Ascorbic Acid and Environmental Assessment. Polymers (Basel) 2023; 15:polym15020387. [PMID: 36679267 PMCID: PMC9863479 DOI: 10.3390/polym15020387] [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: 11/24/2022] [Revised: 01/03/2023] [Accepted: 01/06/2023] [Indexed: 01/15/2023] Open
Abstract
The management of food waste and by-products has become a challenge for the agri-food sector and an example are whey by-products produced in dairy industries. Seeking other whey valorisation alternatives and applications, whey protein films for food packaging applications were developed in this study. Films containing different amounts (0, 5, 10, and 15 wt%) of ascorbic acid were manufactured via compression-moulding and their physicochemical, thermal, barrier, optical, and mechanical properties were analysed and related to the film structure. Additionally, the environmental assessment of the films was carried out to analyse the impact of film manufacture. Regarding physicochemical properties, both FTIR and water uptake analyses showed the presence of non-covalent interactions, such as hydrogen bonding, between whey protein and ascorbic acid as band shifts at the 1500-1700 cm-1 region as well as a water absorption decrease from 380% down to 240% were observed. The addition of ascorbic acid notably improved the UV-Vis light absorbance capacity of whey protein films up to 500 nm, a relevant enhancement for protecting foods susceptible to UV-Vis light-induced lipid oxidation. In relation to the environmental assessment, it was concluded that scaling up film manufacture could lead to a reduction in the environmental impacts, mainly electricity consumption.
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16
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Development, characterization and application of intelligent/active packaging of chitosan/chitin nanofibers films containing eggplant anthocyanins. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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17
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Intelligent colorimetric soy protein isolate-based films incorporated with curcumin through an organic solvent-free pH-driven method: Properties, molecular interactions, and application. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107904] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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18
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Maryam Adilah Z, Han Lyn F, Nabilah B, Jamilah B, Gun Hean C, Nur Hanani Z. Enhancing the physicochemical and functional properties of gelatin/graphene oxide/cinnamon bark oil nanocomposite packaging films using ferulic acid. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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19
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Jiang L, Ye R, Xie C, Wang F, Zhang R, Tang H, He Z, Han J, Liu Y. Development of zein edible films containing different catechin/cyclodextrin metal-organic frameworks: Physicochemical characterization, antioxidant stability and release behavior. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Nian L, Wang M, Sun X, Zeng Y, Xie Y, Cheng S, Cao C. Biodegradable active packaging: Components, preparation, and applications in the preservation of postharvest perishable fruits and vegetables. Crit Rev Food Sci Nutr 2022; 64:2304-2339. [PMID: 36123805 DOI: 10.1080/10408398.2022.2122924] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh produce to deterioration caused by postharvest physiological and metabolic activities. Developing efficient preservation strategies is thus among the most important scientific issues to be urgently addressed in the field of food science. The incorporation of active agents into a polymer matrix to prepare biodegradable active packaging is being increasingly explored to mitigate the postharvest spoilage of fruits and vegetables during storage. This paper reviews the composition of biodegradable polymers and the methods used to prepare biodegradable active packaging. In addition, the interactions between bioactive ingredients and biodegradable polymers that can lead to plasticizing or cross-linking effects are summarized. Furthermore, the applications of biodegradable active (i.e., antibacterial, antioxidant, ethylene removing, barrier, and modified atmosphere) packaging in the preservation of fruits and vegetables are illustrated. These films may increase sensory acceptability, improve quality, and prolong the shelf life of postharvest products. Finally, the challenges and trends of biodegradable active packaging in the preservation of fruits and vegetables are discussed. This review aims to provide new ideas and insights for developing novel biodegradable active packaging materials and their practical application in the preservation of postharvest fruits and vegetables.
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Affiliation(s)
- Linyu Nian
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Mengjun Wang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Xiaoyang Sun
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yan Zeng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yao Xie
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Shujie Cheng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
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21
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Liao J, Deng S, Essawy H, Bao X, Wang H, Du G, Zhou X. Investigation of Potential Use of Soybean Protein Isolate–Chinese Bayberry Tannin Extract Cross-Linked Films in Packaging Applications. MATERIALS 2022; 15:ma15155260. [PMID: 35955195 PMCID: PMC9369632 DOI: 10.3390/ma15155260] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 07/18/2022] [Accepted: 07/25/2022] [Indexed: 01/27/2023]
Abstract
The possibility of using commercial bayberry tannin (BT) from a Chinese source as a cross-linker and functional additive to develop soybean protein isolate (SPI)-based films was explored in this study by using the solvent casting method. In particular, the impacts of BT loading on the tensile strength, microstructure, thermal stability, water resistance and antioxidant capacity were fully investigated. The results reveal that SPI incorporated with BT yielded a phenolic–protein hybrid whose relevant films exhibited an improvement in tensile strength of around two times greater compared with native SPI as a result of the formed interactions and covalent cross-links, which could be proven using FTIR spectroscopy. The introduction of BT also led to the compact microstructure of SPI–BT films and enhanced the thermal stability, while the water vapor permeability was reduced compared with the control SPI film, especially at high loading content of tannin. Additionally, the use of BT significantly promoted the antioxidant capacity of the SPI-based films according to DPPH radical scavenging assay results. On this basis, Chinese bayberry tannin is considered a promising natural cross-linker and multifunctional additive that can be dedicated to developing protein-derived films with antioxidant activity for food packaging applications.
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Affiliation(s)
- Jingjing Liao
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China; (S.D.); (X.B.); (G.D.)
- National Forestry and Grassland Administration Key Laboratory of Plant Fiber Functional Materials, Fuzhou 350108, China
- Correspondence: (J.L.); (X.Z.)
| | - Shuangqi Deng
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China; (S.D.); (X.B.); (G.D.)
| | - Hisham Essawy
- National Research Centre, Department of Polymers and Pigments, Dokki, Cairo 12622, Egypt;
| | - Xiaoyan Bao
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China; (S.D.); (X.B.); (G.D.)
| | - Hongyan Wang
- Zhejiang Academy of Forestry, Hangzhou 310023, China;
| | - Guanben Du
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China; (S.D.); (X.B.); (G.D.)
| | - Xiaojian Zhou
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, China; (S.D.); (X.B.); (G.D.)
- Correspondence: (J.L.); (X.Z.)
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22
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Jafarzadeh S, Forough M, Amjadi S, Javan Kouzegaran V, Almasi H, Garavand F, Zargar M. Plant protein-based nanocomposite films: A review on the used nanomaterials, characteristics, and food packaging applications. Crit Rev Food Sci Nutr 2022; 63:9667-9693. [PMID: 35522084 DOI: 10.1080/10408398.2022.2070721] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Consumer demands to utilize environmentally friendly packaging have led researchers to develop packaging materials from naturally derived resources. In recent years, plant protein-based films as a replacement for synthetic plastics have attracted the attention of the global food packaging industry due to their biodegradability and unique properties. Biopolymer-based films need a filler to show improved packaging properties. One of the latest strategies introduced to food packaging technology is the production of nanocomposite films which are multiphase materials containing a filler with at least one dimension less than 100 nm. This review provides the recent findings on plant-based protein films as biodegradable materials that can be combined with nanoparticles that are applicable to food packaging. Moreover, it investigates the characterization of nanocomposite plant-based protein films/edible coatings. It also briefly describes the application of plant-based protein nanocomposite films/coating on fruits/vegetables, meat and seafood products, and some other foods. The results indicate that the functional performance, barrier, mechanical, optical, thermal and antimicrobial properties of plant protein-based materials can be extended by incorporating nanomaterials. Recent reports provide a better understanding of how incorporating nanomaterials into plant protein-based biopolymers leads to an increase in the shelf life of food products during storage time.
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Affiliation(s)
- Shima Jafarzadeh
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, Ankara, Turkey
| | - Sajed Amjadi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | | | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
| | - Masoumeh Zargar
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
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23
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Chen H, Ma L, Dai H, Fu Y, Wang H, Zhang Y. Advances in Rational Protein Engineering toward Functional Architectures and Their Applications in Food Science. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:4522-4533. [PMID: 35353517 DOI: 10.1021/acs.jafc.2c00232] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Protein biomolecules including enzymes, cagelike proteins, and specific peptides have been continuously exploited as functional biomaterials applied in catalysis, nutrient delivery, and food preservation in food-related areas. However, natural proteins usually function well in physiological conditions, not industrial conditions, or may possess undesirable physical and chemical properties. Currently, rational protein design as a valuable technology has attracted extensive attention for the rational engineering or fabrication of ideal protein biomaterials with novel properties and functionality. This article starts with the underlying knowledge of protein folding and assembly and is followed by the introduction of the principles and strategies for rational protein design. Basic strategies for rational protein engineering involving experienced protein tailoring, computational prediction, computation redesign, and de novo protein design are summarized. Then, we focus on the recent progress of rational protein engineering or design in the application of food science, and a comprehensive summary ranging from enzyme manufacturing to cagelike protein nanocarriers engineering and antimicrobial peptides preparation is given. Overall, this review highlights the importance of rational protein engineering in food biomaterial preparation which could be beneficial for food science.
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Affiliation(s)
- Hai Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
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24
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Jiang L, Liu F, Wang F, Zhang H, Kang M. Development and characterization of zein-based active packaging films containing catechin loaded β-cyclodextrin metal-organic frameworks. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100810] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Song G, Sun R, Li H, Zhang H, Xia N, Guo P, Jiang LW, Zhang X, Rayan AM. Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09716-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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26
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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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27
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Li H, Zhang X, Zhao C, Zhang H, Chi Y, Wang L, Zhang H, Bai S, Zhang X. Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112480] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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28
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Xia N, Lu XX, Zheng Z, Mu DD, Zhong XY, Luo SZ, Zhao YY. Study on preparation of acylated soy protein and stability of emulsion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4959-4968. [PMID: 33543501 DOI: 10.1002/jsfa.11139] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 01/08/2021] [Accepted: 02/04/2021] [Indexed: 05/24/2023]
Abstract
BACKGROUND Protein can be used as an emulsifier to improve emulsion stability at the interface of water-in-oil emulsion. However, natural soybean protein isolate (SPI) does not meet the high demands as an emulsifier in the food industry. The effect of acylation modification by ethylenediaminetetraacetic dianhydride (EDTAD; 0-300 g kg-1 ) on the physicochemical properties of SPI was studied. RESULTS The results of the Fourier transform infrared spectra analyses showed that carboxyl groups were introduced into the SPI structure by the EDTAD treatment. The carboxyl concentration of SPI was increased by 30-74.07% with an increase in EDTAD addition from 50 to 300 g kg-1 . When 150 g kg-1 EDTAD was added, the surface hydrophobicity, the emulsifying activity, and the absolute value of the zeta potential were increased by 213%, 120%, and 68% respectively, and the particle size decreased to 247 nm. The droplet size of emulsion decreased to 10 μm when pH was 6. At the same concentration of SPI and pH, the absolute value of zeta potential of the emulsion was biggest. A comparison of the emulsions during storage showed the improvement of emulsion stability was related to the increase in the zeta potential and the decrease in the average particle size. The experimental group showed no destabilization on day 21, and no obvious aggregation phenomenon was observed. CONCLUSION Acylation modification by EDTAD changed the emulsifying properties of SPI and enhanced the stability of the SPI emulsion. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Nan Xia
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xing-Xing Lu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Dong-Dong Mu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xi-Yang Zhong
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shui-Zhong Luo
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yan-Yan Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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Zhang H, Wang L, Li H, Chi Y, Zhang H, Xia N, Ma Y, Jiang L, Zhang X. Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration. Foods 2021; 10:1797. [PMID: 34441574 PMCID: PMC8392404 DOI: 10.3390/foods10081797] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/26/2021] [Accepted: 07/28/2021] [Indexed: 11/16/2022] Open
Abstract
Plasticizers and the water migration of edible protein films during storage can result in changes in film properties, while specific changing processes need to be further explored. In this study, glycerol-plasticized soy protein isolate (SPI) films were stored at 25 °C, 4 °C, and -18 °C for 6 weeks (relative humidity (RH), 40-50%). The glycerol migration was monitored by the glycerol migration rate and differential scanning calorimetry (DSC). Water content, low-field nuclear magnetic resonance (LF-NMR), and thermogravimetric analysis (TGA) were used to analyze the water state. The results showed that significant pores and cracks were observed after storage at 25 °C. The proportion of bound water gradually increased, and the glycerol migration rate also reached 1.3% and 0.7% at 25 °C and 4 °C, respectively. The results proved that increasing the storage temperature accelerated the loss of water and glycerol, and decreased the mechanical properties of the SPI film.
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Affiliation(s)
| | | | | | | | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.Z.); (L.W.); (H.L.); (Y.C.); (N.X.); (Y.M.); (L.J.); (X.Z.)
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Kumar P, Tanwar R, Gupta V, Upadhyay A, Kumar A, Gaikwad KK. Pineapple peel extract incorporated poly(vinyl alcohol)-corn starch film for active food packaging: Preparation, characterization and antioxidant activity. Int J Biol Macromol 2021; 187:223-231. [PMID: 34310991 DOI: 10.1016/j.ijbiomac.2021.07.136] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/14/2021] [Accepted: 07/20/2021] [Indexed: 12/11/2022]
Abstract
This research study explores the fabrication of polyvinyl alcohol (PVOH) and corn starch (ST) with pineapple peel extract (PPE) as a natural antioxidant agent, which is an abundant by-product from the food processing industry via casting method. The effects of PPEs concentration (5%, 10%, 15%, and 20%) on the antioxidant capacity, optical, thermal, mechanical, barrier properties, and changes in PVOH-starch molecular structure of PVOH/ST films were investigated. The results revealed that with the increasing concertation of PPEs, prepared films' thickness and water vapor permeability slightly increased. Elongation at break of PVOH/ST films was also enhanced with PPEs concentration. All PPEs incorporated films exhibited enhanced thermal stability as the degradation occurred above 300 °C. The addition of PPE to PVOH/ST films remarkably increased the antioxidant properties. Finally, prepared PVOH/ST/PPE films demonstrated to be a capable material for developing active biodegradable packaging material due to its proven antioxidant activity and mechanical property, which can be helpful in the packaging of food products that gets spoiled due to oxidation reactions.
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Affiliation(s)
- Pardeep Kumar
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| | - Rohit Tanwar
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| | - Vidhi Gupta
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| | - Aakash Upadhyay
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| | - Anil Kumar
- Department of Polymer and Process Engineering, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| | - Kirtiraj K Gaikwad
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India.
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Duan M, Yu S, Sun J, Jiang H, Zhao J, Tong C, Hu Y, Pang J, Wu C. Development and characterization of electrospun nanofibers based on pullulan/chitin nanofibers containing curcumin and anthocyanins for active-intelligent food packaging. Int J Biol Macromol 2021; 187:332-340. [PMID: 34303741 DOI: 10.1016/j.ijbiomac.2021.07.140] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 07/20/2021] [Accepted: 07/20/2021] [Indexed: 12/13/2022]
Abstract
An electrospun nanofiber based on pullulan/chitin nanofibers (PCN) containing curcumin (CR) and anthocyanins (ATH) was developed using an electrospinning technique for active-intelligent food packaging. The results of scanning electron microscopy and attenuated total reflection Fourier transform infrared spectroscopy indicated that CR and ATH were successfully immobilized on the film-forming substrate based on PCN. The physical and chemical properties of nanofibers with no colorant, a single colorant, and double colorants were compared. The nanofiber containing ATH and CR (PCN/CR/ATH) had stronger antioxidant and antimicrobial activities than those of nanofibers containing CR (PCN/CR) or ATH (PCN/ATH). With respect to pH sensitivity, the color of the PCN/CR nanofibers did not change obviously, but the color of the PCN/ATH and PCN/CR/ATH nanofibers changed significantly with the change in pH. Furthermore, the PCN/CR/ATH nanofibers clearly changed color with the progressive spoilage of Plectorhynchus cinctus at room temperature. Therefore, the electrospun PCN/CR/ATH nanofiber have great application potential in active-intelligent food packaging.
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Affiliation(s)
- Mengxia Duan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Shan Yu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jishuai Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Haixin Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jianbo Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Cailing Tong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yaqin Hu
- College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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Wei N, Liao M, Xu K, Qin Z. High-performance soy protein-based films from cellulose nanofibers and graphene oxide constructed synergistically via hydrogen and chemical bonding. RSC Adv 2021; 11:22812-22819. [PMID: 35480465 PMCID: PMC9034277 DOI: 10.1039/d1ra02484a] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Accepted: 06/11/2021] [Indexed: 12/13/2022] Open
Abstract
Soybean protein isolate (SPI) shows a broad application prospect in the food and packaging industry. However, its inferior mechanical properties and water resistance limit its application. In this work, a series of SPI-based composite films were prepared by combining with cellulose nanofiber (CNF), graphene oxide (GO), GO/CNF, ethylene glycol diglycidyl ether (EDGE) or GO/CNF/EGDE. The results show that by adding a small amount of reinforced materials (3%), the water resistance, hydrophilicity, mechanical properties and thermal stability of composite films were improved. The filling effect and hydrogen bonding of the reinforcing materials contribute to the formation of film structure. EGDE cross-link SPI with CNF and GO build a chemical network to improve the properties of the film. In addition, they could make a synergistic effect to better enhance the performance of a protein film. Therefore, the tensile strength and elastic modulus of the SGCE film reached 469.21% and 367.58%, respectively. Soybean protein isolate (SPI) shows a broad application prospect in the food and packaging industry.![]()
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Affiliation(s)
- Ningsi Wei
- Guangxi University, School of Resources, Environment and Materials Nanning 530000 China
| | - Murong Liao
- Guangxi University, School of Resources, Environment and Materials Nanning 530000 China
| | - Kaijie Xu
- Guangxi University, School of Resources, Environment and Materials Nanning 530000 China
| | - Zhiyong Qin
- Guangxi University, School of Resources, Environment and Materials Nanning 530000 China
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