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Niu X, Xu M, Han X, Han Q, Liu B, Cheng Y, Yun S, Cheng F, Feng C, Cao J. Characterization of free radical-mediated Pleurotus ostreatus polysaccharide-EGCG conjugates for chilled minced pork preservation. Int J Biol Macromol 2024; 277:133782. [PMID: 39084977 DOI: 10.1016/j.ijbiomac.2024.133782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 07/05/2024] [Accepted: 07/08/2024] [Indexed: 08/02/2024]
Abstract
To improve the functions of Pleurotus ostreatus polysaccharide (POP), POP-EGCG conjugates were prepared using free radical graft polymerization reactions and were characterized using UV-vis, FT-IR, SEM, XRD, DSC, TG, particle size and potential, three-phase contact angle, and rheological tests; The antioxidant and antibacterial ability in vitro were detected. Moreover, effects of POP-EGCG on the quality of refrigerated minced pork were investigated. The results showed the optimal preparation conditions of POP-EGCG were 1 % POP, 1.3 % EGCG, 0.25 % Vc, 16 % concentration of H2O2, and reaction 17 h. The POP-EGCG showed the characteristic peak of EGCG and was a mesh honeycomb with rough and porous surface; It had higher crystallinity, increased particle size, but decreased thermal stability, solubility, and viscosity, and significantly enhanced antioxidant and antibacterial ability. The POP-EGCG effectively improved the sensory quality and inhibited lipid oxidation of chilled minced pork, and extended the shelf life of minced pork up to 9 days at 4 °C. Specifically, the TVB-N and TBARS of minced pork in the POP-EGCG group were respectively 14.93 mg/100 g and 0.9 mg MDA/kg, which were lower than the spoilage thresholds in the national standard. This study provides a theoretical basis for further development of natural antioxidants and antimicrobial agents.
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Affiliation(s)
- Xukai Niu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Mengyan Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Xiaoyue Han
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Qianxi Han
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Bo Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Shaojun Yun
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
| | - Feier Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi 030801, China
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi 030801, China; Collaborative Innovation Center of Quality and Efficiency of Loess Plateau Edible Fungi, Taigu, Shanxi 030801, China.
| | - Jinling Cao
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi 030801, China; Collaborative Innovation Center of Quality and Efficiency of Loess Plateau Edible Fungi, Taigu, Shanxi 030801, China.
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2
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Wang J, Zhao F, Huang J, Li Q, Yang Q, Ju J. Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases. Crit Rev Food Sci Nutr 2024; 64:6272-6297. [PMID: 36651301 DOI: 10.1080/10408398.2023.2167066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Food spoilage caused by foodborne microorganisms will not only cause significant economic losses, but also the toxins produced by some microorganisms will also pose a serious threat to human health. Essential oil (EOs) has significant antimicrobial activity, but its application in the field of food preservation is limited because of its volatile, insoluble in water and sensitive to light and heat. Therefore, in order to solve these problems effectively, this paper first analyzed the antibacterial effect of EOs as an antimicrobial agent on foodborne bacteria and its mechanism. Then, the application strategies of EOs as a sustained-release antimicrobial agent in food preservation were reviewed. On this basis, the release mechanism and application cases of EOs in different antibacterial composites were analyzed. The purpose of this paper is to provide technical support and solutions for the preparation of new antibacterial packaging materials based on plant active components to ensure food safety and reduce food waste.
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Affiliation(s)
- Jindi Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jinglin Huang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qianyu Li
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
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3
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Shavisi N. Electrospun fiber mats based on chitosan-carrageenan containing Malva sylvestris anthocyanins: Physic-mechanical, thermal, and barrier properties along with application as intelligent food packaging materials. Int J Biol Macromol 2024; 266:131077. [PMID: 38531525 DOI: 10.1016/j.ijbiomac.2024.131077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 03/08/2024] [Accepted: 03/20/2024] [Indexed: 03/28/2024]
Abstract
This study aimed to encapsulate Malva sylvestris extract (MSE) into chitosan-carrageenan (CH-KC) fibers using the electrospinning technique and monitor the freshness of silver carp fillets during the refrigerated storage conditions for 8 days. The CH-KC + MSE 4 % fiber mats were red at pH values lower than 3, purple at pH 4-6, dark blue at pH 7, green at pH 8-10, and brown at pH 11-12. The tensile strength, elongation at break, water vapor permeability, oxygen transmission rate, moisture content, and water solubility of fabricated fiber mats were 7.71-11.02 MPa, 13.12 %-30.00 %, 7.35-20.01 × 10-4 g mm/m2 h Pa, 3.81-8.23 cm3/m2 h, 15.74 %-27.34 %, and 3.90 %-7.56 %, respectively. Regarding the potential application of a fabricated indicator for freshness monitoring of silver carp fillets, total viable count, psychrotrophic bacterial count, pH, and total volatile basic nitrogen reached 8.91 log CFU/g, 8.03 log CFU/g, 8.10, and 40.18 mg N/100 g at the end of the study, respectively. Meanwhile, the CH-KC + MSE 4 % fiber mat color changed from white to green. These findings suggest that CH-KC + MSE 4 % fiber mats can be further utilized in the food industry to control the freshness of refrigerated silver carp fillets.
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Affiliation(s)
- Nassim Shavisi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.
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4
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Ye ZW, Yang QY, Lin QH, Liu XX, Li FQ, Xuan HD, Bai YY, Huang YP, Wang L, Wang F. Progress of nanopreparation technology applied to volatile oil drug delivery systems. Heliyon 2024; 10:e24302. [PMID: 38293491 PMCID: PMC10825498 DOI: 10.1016/j.heliyon.2024.e24302] [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: 10/20/2023] [Revised: 01/04/2024] [Accepted: 01/05/2024] [Indexed: 02/01/2024] Open
Abstract
Traditional Chinese medicine volatile oil has a long history and possesses extensive pharmacological activity. However, volatile oils have characteristics such as strong volatility, poor water solubility, low bioavailability, and poor targeting, which limit their application. The use of volatile oil nano drug delivery systems can effectively improve the drawbacks of volatile oils, enhance their bioavailability and chemical stability, and reduce their volatility and toxicity. This article first introduces the limitations of the components of traditional Chinese medicine volatile oils, discusses the main classifications and latest developments of volatile oil nano formulations, and briefly describes the preparation methods of traditional Chinese medicine volatile oil nano formulations. Secondly, the limitations of nano formulation technology are discussed, along with future challenges and prospects. A deeper understanding of the role of nanotechnology in traditional Chinese medicine volatile oils will contribute to the modernization of volatile oils and broaden their application value.
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Affiliation(s)
- Zu-Wen Ye
- Cancer Research Centre, Jiangxi University of Chinese Medicine, 330004, China
| | - Qi-Yue Yang
- Affiliated Hospital of Chengdu University of Chinese Medicine, 610072, China
| | - Qiao-Hong Lin
- Cancer Research Centre, Jiangxi University of Chinese Medicine, 330004, China
| | - Xiao-Xia Liu
- Cancer Research Centre, Jiangxi University of Chinese Medicine, 330004, China
| | - Feng-Qin Li
- Cancer Research Centre, Jiangxi University of Chinese Medicine, 330004, China
| | - Hong-Da Xuan
- Cancer Research Centre, Jiangxi University of Chinese Medicine, 330004, China
| | - Ying-Yan Bai
- Cancer Research Centre, Jiangxi University of Chinese Medicine, 330004, China
| | - Ya-Peng Huang
- Cancer Research Centre, Jiangxi University of Chinese Medicine, 330004, China
| | - Le Wang
- Cancer Research Centre, Jiangxi University of Chinese Medicine, 330004, China
| | - Fang Wang
- Cancer Research Centre, Jiangxi University of Chinese Medicine, 330004, China
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5
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Mohebi E, Abbasvali M, Shahbazi Y. Development of biomaterials based on chitosan-gelatin nanofibers encapsulated with Ziziphora clinopodioides essential oil and Heracleum persicum extract for extending the shelf-life of vacuum-cooked beef sausages. Int J Biol Macromol 2023; 253:127258. [PMID: 37802439 DOI: 10.1016/j.ijbiomac.2023.127258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/25/2023] [Accepted: 10/03/2023] [Indexed: 10/10/2023]
Abstract
The aims of the current study were to encapsulate Ziziphora clinopodioides essential oil (ZEO, 0%, 0.15%, and 0.25%) and Heracleum persicum extract (HPE, 0%, 0.25%, and 0.5%) into the chitosan-gelatin (CH-GE) nanofibers through the electrospinning process to improve the shelf-life of vacuum-cooked beef sausages through 70 days of refrigerated storage. Scanning electron microscopy indicated that all nanofibers appeared thin, well-defined, smooth, and possessed uniform thread-like fibers without any beads or nodule formations. The Fourier transform infrared spectroscopy study confirmed the molecular interaction between encapsulated compounds and CH-GE nanofibers. The X-ray diffraction analysis of nanofibers showed an increase in crystallinity after incorporating ZEO and HPE into the polymer. Treated sausages with CH-GE-ZEO 0.25%-HPE 0.25% and CH-GE-ZEO 0.25%-HPE 0.5% showed significantly lower microbial population and lipid oxidation than the control group during the experiment period (P < 0.05). Sausages formulated with designated CH-GE nanofibers had better microbial, chemical, and sensory properties compared to sausages treated with pure ZEO/HPE during refrigerated storage. The findings also showed that treated sausages with CH-GE-ZEO 0.25%-HPE 0.5% had the highest color, odor, texture, and overall acceptability after 70 days of refrigerated storage conditions. Therefore, this treatment could be applicable for the prolonged storage conditions during cooked beef sausage production.
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Affiliation(s)
- Ehsan Mohebi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
| | - Maryam Abbasvali
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran.
| | - Yasser Shahbazi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran.
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6
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Soni M, Yadav A, Maurya A, Das S, Dubey NK, Dwivedy AK. Advances in Designing Essential Oil Nanoformulations: An Integrative Approach to Mathematical Modeling with Potential Application in Food Preservation. Foods 2023; 12:4017. [PMID: 37959136 PMCID: PMC10648556 DOI: 10.3390/foods12214017] [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: 08/31/2023] [Revised: 10/18/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
Preservation of foods, along with health and safety issues, is a growing concern in the current generation. Essential oils have emerged as a natural means for the long-term protection of foods along with the maintenance of their qualities. Direct applications of essential oils have posed various constraints to the food system and also have limitations in application; hence, encapsulation of essential oils into biopolymers has been recognized as a cutting-edge technology to overcome these challenges. This article presents and evaluates the strategies for the development of encapsulated essential oils on the basis of fascination with the modeling and shuffling of various biopolymers, surfactants, and co-surfactants, along with the utilization of different fabrication processes. Artificial intelligence and machine learning have enabled the preparation of different nanoemulsion formulations, synthesis strategies, stability, and release kinetics of essential oils or their bioactive components from nanoemulsions with improved efficacy in food systems. Different mathematical models for the stability and delivery kinetics of essential oils in food systems have also been discussed. The article also explains the advanced application of modeling-based encapsulation strategies on the preservation of a variety of food commodities with their intended implication in food and agricultural industries.
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Affiliation(s)
| | | | | | | | | | - Abhishek Kumar Dwivedy
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Banaras Hindu University, Varanasi 221005, India; (M.S.); (A.Y.); (A.M.); (S.D.); (N.K.D.)
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7
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Shafaghi Rad M, Nouri M. Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage. Food Sci Nutr 2023; 11:7229-7241. [PMID: 37970403 PMCID: PMC10630826 DOI: 10.1002/fsn3.3648] [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: 03/16/2023] [Revised: 08/13/2023] [Accepted: 08/15/2023] [Indexed: 11/17/2023] Open
Abstract
Fish products are highly perishable as a result of easy spoilage by microorganism populations. The aim of this study is to evaluate the effects of Capparis spinosa essential oils (CSEOs) on physicochemical, sensory, oxidative, and microbiological attributes for fish burgers during refrigerated storage (8 days). For this purpose, CSEOs were prepared by water distillation (CS-WD), CO2 supercritical fluid (CS-SCF), subcritical water (CS-SW) to determine bioactive substances. Total phenol and flavonoid contents and also antioxidant activity were measured in CSEOs extracted by these procedures and phytochemical identification was performed through gas chromatography and mass spectroscopy. These essential oils (EOs) were used at 0.2% in fish burgers, and controls (without additives) and those containing sodium erythorbate were also prepared. Physicochemical, oxidative, microbiological, and sensory functions were examined every 2 days. Phytochemicals were found in CSEOs, and the highest was related to isopropyl isothiocyanate. Addition of CSEOs led to dark, yellow and red colors for fish burgers compared with control. The manufacture of primary and secondary products in oxidation and different microorganisms in samples were significantly decreased by CSEOs compared with controls (p < .05). The antioxidant feature of the burger with CS-SCF was higher than that of the sample treated with CS-WD, but these EOs indicated almost the same antimicrobial attributes, and the lowest antioxidant and microbial activities were found for CS-SW in the fish burger. The sensory results demonstrated that CSEOs did not reduce scores, which maintained the acceptance quality of burgers during refrigerated storage. As a conclusion, CSEOs can be used as effective antioxidants and preservatives in burgers, and sensory acceptance was preserved during storage.
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Affiliation(s)
- Mohammad Shafaghi Rad
- Department of Food Science and Technology, Roudehen BranchIslamic Azad UniversityRoudehenIran
| | - Marjan Nouri
- Department of Food Science and Technology, Roudehen BranchIslamic Azad UniversityRoudehenIran
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8
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Chen HM, Zhou Q, Huang LJ, Lin J, Liu JF, Huang ZY, Zhang RL, Wang JJ, Zhao Y, Wu YN, Yang XF, Wu WL. Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives. Food Res Int 2023; 173:113325. [PMID: 37803636 DOI: 10.1016/j.foodres.2023.113325] [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: 03/16/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 10/08/2023]
Abstract
The impact of curcumin-mediated photodynamic treatment (PDT) on the microbiological, physicochemical and sensory qualities of salmon sashimi has not been explored. Herein, this study aimed to evaluate the effects of PDT on the shelf-life quality of ready-to-eat salmon fillets during chilled storage (4 °C) in comparison with five widely investigated natural extracts, including cinnamic aldehyde, rosmarinic acid, chlorogenic acid, dihydromyricetin and nisin. From a microbial perspective, PDT exhibited outstanding bacterial inhibition, the results of total viable counts, total coliform bacteria, psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae family, and H2S-producing bacteria were notably inactivated (p < 0.05) to meet the acceptable limits by PDT in comparison with those of the control group and natural origin groups, which could extend the shelf-life of salmon fillets from<6 days to 10 days. In the alteration of physicochemical indicators, PDT and natural extracts were able to maintain the pH value and retard lipid oxidation in salmon fillets, while apparently slowing the accumulation (p < 0.05) of total volatile basic nitrogen and biogenic amines, especially the allergen histamine, which contrary to with the variation trend of spoilage microbiota. In parallel, PDT worked effectively (p < 0.05) on the breakdown of adenosine triphosphate and adenosine diphosphate to maintain salmon fillet freshness. Additionally, the physical indicators of texture profile and color did not have obvious changes (p < 0.05) after treated by PDT during the shelf life. Besides, the sensory scores of salmon samples were also significantly improved. In general, PDT not only has a positive effect on organoleptic indicators but is also a potential antimicrobial strategy for improving the quality of salmon sashimi.
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Affiliation(s)
- Hui-Ming Chen
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Quan Zhou
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Li-Jun Huang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Jun Lin
- Huadu District Center for Disease Control and Prevention, Guangzhou 510803, PR China
| | - Jia-Fei Liu
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Zi-Yong Huang
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Rong-Lin Zhang
- Guangxi-Asean Food Inspection Center, Nanning 530007, PR China
| | - Jing-Jing Wang
- School of Food Science and Engineering, Foshan University, Foshan 528225, PR China
| | - Yong Zhao
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Yong-Ning Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China; National Center for Food Safety Risk Assessment, Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing 100021, PR China
| | - Xing-Fen Yang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
| | - Wei-Liang Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
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9
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Pires JB, Santos FND, Costa IHDL, Kringel DH, Zavareze EDR, Dias ARG. Essential oil encapsulation by electrospinning and electrospraying using food proteins: A review. Food Res Int 2023; 170:112970. [PMID: 37316009 DOI: 10.1016/j.foodres.2023.112970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 06/16/2023]
Abstract
Proteins are excellent polymeric materials for encapsulating essential oils (EOs) by electrospinning and electrospraying to protect these compounds and form nanomaterials with active properties. Proteins can encapsulate bioactive molecules by several mechanisms, including surface activity, absorption and stabilization mechanisms, amphiphilic nature, film-forming capacity, foaming, emulsification, and gelation, due to interactions among their functional groups. However, proteins have some limitations in encapsulating EOs by the electrohydrodynamic process. Their properties can be improved by using auxiliary polymers, increasing their charges by adding ionic salts or polyelectrolytes, denaturing their structure by heat, and exposure to specific pH conditions and ionic strength. This review addresses the main proteins used in electrospinning/electrospraying techniques, production methods, their interactions with EOs, bioactive properties, and applications in food matrices. Multivariate analysis associated with bibliometrics of metadata extracted from studies in Web of Science using the keywords electrospinning and essential oil (EO) were used as the search strategy.
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Affiliation(s)
- Juliani Buchveitz Pires
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil.
| | - Felipe Nardo Dos Santos
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Igor Henrique de Lima Costa
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | | | - Elessandra da Rosa Zavareze
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Biopolymers and Nanotechnology in Food (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS 96010-900, Brazil
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10
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Pakseresht S, Hadree J, Sedaghat N. Characterization of active Cerish fructan-sumac extract composite films: Physical, mechanical, and antioxidant properties. Food Sci Nutr 2023; 11:4170-4182. [PMID: 37457155 PMCID: PMC10345710 DOI: 10.1002/fsn3.3406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 04/16/2023] [Accepted: 04/22/2023] [Indexed: 07/18/2023] Open
Abstract
The biodegradable active films have the potential to increase the shelf life and safety of food products. In this study, the properties of Eremurus spectabilis (Cerish) root fructans (ESRF) film and its combination with Rhus coriaria L. (Sumac) extract (RCLE) at different concentrations (1%, 2%, 3%, and 4% w/w) were investigated. The Fourier transform infrared (FTIR) analysis determined the fingerprint region of fructans at 950-1150 cm-1 in all spectrograms. RCLE increased the interactions between the hydroxyl groups and the formation of intermolecular bonds in composite films. Elongation-at-break (EAB) and tensile strength (TS) did not change significantly. However, RCLE increased Young's modulus (YM) (p ˂ .05), thermal stability, and crystallinity of composite films. RCLE also increased the film thickness and decreased the water content, solubility, and swelling degree significantly. RCLE improved the reducing ability and free radical-scavenging activity of composite films. Present results indicated that the ESRF/RCLE films were the protective barriers to the permeability of water vapor. The incorporation of RCLE increased the surface hydrophobicity and caused the composite film microstructure to become uniform and more compact. Overall, the Sumac extract at the specific concentration of 3% can be used to improve the Cerish fructans film properties and extend the product's shelf life in active food packaging.
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Affiliation(s)
- Somaye Pakseresht
- Department of Food Science and Technology, Faculty of agricultureFerdowsi University of Mashhad (FUM)MashhadIran
| | - Jouhaina Hadree
- Department of Food Science and Technology, Faculty of agricultureFerdowsi University of Mashhad (FUM)MashhadIran
| | - Nasser Sedaghat
- Department of Food Science and Technology, Faculty of agricultureFerdowsi University of Mashhad (FUM)MashhadIran
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11
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Tan Y, Zi Y, Peng J, Shi C, Zheng Y, Zhong J. Gelatin as a bioactive nanodelivery system for functional food applications. Food Chem 2023; 423:136265. [PMID: 37167667 DOI: 10.1016/j.foodchem.2023.136265] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 04/01/2023] [Accepted: 04/26/2023] [Indexed: 05/13/2023]
Abstract
Gelatin has long been used as an encapsulant agent in the pharmaceutical and biomedical industries because of its low cost, wide availability, biocompatibility, and degradability. However, the exploitation of gelatin for nanodelivery application is not fully achieved in the functional food filed. In this review article, we highlight the latest work being performed for gelatin-based nanocarriers, including polyelectrolyte complexes, nanoemulsions, nanoliposomes, nanogels, and nanofibers. Specifically, we discuss the applications and challenges of these nanocarriers for stabilization and controlled release of bioactive compounds. To achieve better efficacy, gelatin is frequently used in combination with other biomaterials such as polysaccharides. The fabrication and synergistic effects of the newly developed gelatin composite nanocarriers are also present.
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Affiliation(s)
- Yang Tan
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ye Zi
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jiawei Peng
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Cuiping Shi
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Yulu Zheng
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jian Zhong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China.
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12
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Wang J, Wu W, Wang C, He S, Yu Z, Wu M, Wu Q. Application of carboxymethyl chitosan-based coating in fresh-cut apple preservation: Incorporation of guava leaf flavonoids and their noncovalent interaction study. Int J Biol Macromol 2023; 241:124668. [PMID: 37121413 DOI: 10.1016/j.ijbiomac.2023.124668] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 04/14/2023] [Accepted: 04/25/2023] [Indexed: 05/02/2023]
Abstract
Carboxymethyl chitosan (CMCS) has antibacterial activity and coating-forming ability. Under the impact of noncovalent interactions, the bioactivity and functionality of CMCS may be positively affected by the coexistence of flavonoids. This study investigated the effect of a CMCS coating incorporated with flavonoids from guava (Psidium guajava L. cv. Carmine) leaf (GLF) on the refrigeration of fresh-cut apples for preservation. Compared with the CMCS group, apples treated with the CMCS-GLF coating showed better quality (weight loss, browning index, firmness), nutritional value (ascorbic acid and total phenolic content), and microbial safety during storage. The mechanism study indicated that the hydrogen bonding, electrostatic, and hydrophobic interactions between CMCS and GLF (the carboxymethyl moiety of CMCS had the highest response priority and binding strength of the interaction with -C-O of GLF) changed the surface charge distribution and microstructure of CMCS, and increased its molecular weight, particle size, viscosity, and hydrophobicity. Thus, the CMCS-GLF coating exerted better bioactivities (antibacterial and antioxidant activity), and its film showed better mechanical and barrier properties. These results revealed that the noncovalent interaction with GLF could modify the physiochemical properties of CMCS, which was beneficial to improve its bioactivity and application value in fresh fruit preservation.
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Affiliation(s)
- Jingyi Wang
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China.
| | - Wenjuan Wu
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Chao Wang
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Shumin He
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Zuwei Yu
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Muci Wu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qian Wu
- Hubei Key Laboratory of Industry Microbiology, Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
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13
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Abdin M, Mabrouk M, El-Sebaiy L, Eissa M, El-Bana M, Salama MA, El-Beltagy AE, Naeem MA. Composite films based on carboxy methyl cellulose and sodium alginate incorporated Thymus vulgaris purified leaves extract for food application: Assessment, antimicrobial and antioxidant properties. Int J Biol Macromol 2023; 240:124474. [PMID: 37072063 DOI: 10.1016/j.ijbiomac.2023.124474] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 04/09/2023] [Accepted: 04/12/2023] [Indexed: 04/20/2023]
Abstract
The current study was conducted to develop biodegradable films with matrix composed from carboxymethyl cellulose (CMC), sodium alginate (SA) and different concentrations from Thymus vulgaris purified leaves extract (TVE). The color properties, physical properties, shape of surface, manners of crystallinity, mechanical properties and thermal properties of produced films were investigated. The continuous addition of TVE up to 1.6 % inside films matrix imparted the yellow color of extract that increased opacity to 2.98 and reduced moisture, swelling, solubility and water vapor permeability (WVP) of films up to 10.31 %, 30.17 %, 20.18 % and (1.12× 10-10 g.m-1 s-1 pa-1), respectively. Furthermore, the surface micrographs showed smoother surface after using small concentrations of TVE and turned to irregular with rough surface at higher concentrations. The FT-IR analysis indicated typically bands that demonstrated physical interaction between TVE extract and CMC/SA matrix. The fabricated films showed suitable thermal stability with decreasing trend by incorporation of TVE inside CMC/SA films. Furthermore, the developed CMC/SA/TVE2 showed significant effects on preserving the levels of moisture content, titrable acidity, force to puncture and sensory properties of cheddar cheese during cold storage days compared with commercial packaging materials.
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Affiliation(s)
- Mohamed Abdin
- Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt.
| | - Mostafa Mabrouk
- Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt; Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Egypt
| | - Laila El-Sebaiy
- Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Egypt
| | - Maher Eissa
- Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Egypt
| | - Mohamed El-Bana
- Agricultural Research Center, Food Technology Research Institute, Giza 12611, Egypt
| | | | - A E El-Beltagy
- Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt
| | - Mohamed Ahmed Naeem
- Nutrition and Food Science of Ain Shams University Specialized Hospital, Ain Shams University, Cairo, Egypt
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14
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Nabati S, Aminzare M, Roohinejad S, Hassanzad Azar H, Mohseni M, Greiner R, Tahegorabi R. Electrospun polycaprolactone nanofiber containing Ganoderma lucidum extract to improve chemical and microbial stability of rainbow trout fillets during storage at 4°C. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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15
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Marand SA, Almasi H, Amjadi S, Alamdari NG, Salmasi S. Ixiolirion tataricum mucilage/chitosan based antioxidant films activated by free and nanoliposomal fennel essential oil. Int J Biol Macromol 2023; 230:123119. [PMID: 36603723 DOI: 10.1016/j.ijbiomac.2022.123119] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/19/2022] [Accepted: 12/29/2022] [Indexed: 01/03/2023]
Abstract
Ixiolirion tataricum mucilage (ITM) was characterized and applied in fabrication of ITM/chitosan (CH) blend films activated by Foeniculum vulgare essential oil (FEO) in free and nanoliposomal forms. Uniform smooth surface structure, viscoelastic solid-like behavior and Newtonian nature of ITM were confirmed by morphological and rheological analyses. The prepared FEO nanoliposomes (FEO-NLPs) showed desirable properties in terms of particle size (57.2 nm), polydispersity index (0.243), zeta-potential (-17.6 mV), and encapsulation efficiency (85.2 %). The enhancing effects of FEO-NLPs and the adverse effects of free FEO on the crystalline, morphological and structural properties of films were confirmed by XRD, FE-SEM and ATR-FTIR tests. FEO-NLPs loaded films had better mechanical, thermal, water and gas barrier and antioxidant properties than neat film. Analysis also indicated the high controlled release of FEO from the films containing the nanoliposomal form of FEO. The films containing free FEO showed higher antibacterial activity against E. coli and S. aureus in comparison with FEO-NLPs loaded ones. The results showed the potential of FEO-NLPs loaded ITM/CH films for antioxidant food packaging applications.
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Affiliation(s)
- Sina Ardebilchi Marand
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran.
| | - Sajed Amjadi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran
| | - Nima Ghadiri Alamdari
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran
| | - Sorour Salmasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran
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16
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Mutlu N. Effects of grape seed oil nanoemulsion on physicochemical and antibacterial properties of gelatin‑sodium alginate film blends. Int J Biol Macromol 2023; 237:124207. [PMID: 36990416 DOI: 10.1016/j.ijbiomac.2023.124207] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 03/10/2023] [Accepted: 03/24/2023] [Indexed: 03/28/2023]
Abstract
The present study aimed to evaluate the impact of incorporating grape seed oil (GSO) nanoemulsion (NE) at varying concentrations into the film matrix on the physicochemical and antimicrobial properties of the resulting films. In this study, ultrasonic treatment was used to prepare GSO-NE, and different levels (2, 4, and 6 %) of nanoemulsioned GSO were incorporated into gelatin (Ge)/sodium alginate (SA)-based films to produce films with improved physical and antibacterial properties. The results revealed that incorporation of GSO-NE at 6 % concentration decreased the tensile strength (TS) and puncture force (PF) significantly (p < 0.05). The whiteness index (WI) of the films decreased from 63.4 to 47.79, while the total color change (ΔE) increased significantly (p < 0.05) with the increase in GSO-NE concentration. Thermogravimetric analysis (TGA) results showed that GSO-NE at different concentrations had improved the thermal stability of Ge/SA-based films. The incorporation of GSO-NE into the films led to the formation of a slightly porous structure. The incorporation of GSO-NE at 4 and 6 % concentrations decreased the water vapor permeability (WVP), moisture content (MC) %, and water solubility (WS) % significantly (p < 0.05). All composite films exhibited hydrophobic surfaces with contact angles θ > 90°. Ge/SA/GSO-NE films were found to be effective against both Gram-positive and Gram-negative bacteria. The prepared active films containing GSO-NE had a high potential for preventing food spoilage in food packaging.
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17
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Mezhoudi M, Salem A, Abdelhedi O, Fakhfakh N, Mabrouk M, Khorchani T, Debeaufort F, Jridi M, Zouari N. Development of active edible coatings based on fish gelatin enriched with Moringa oleifera extract: Application in fish ( Mustelus mustelus) fillet preservation. Food Sci Nutr 2022; 10:3979-3992. [PMID: 36348780 PMCID: PMC9632210 DOI: 10.1002/fsn3.2993] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 06/16/2022] [Accepted: 06/25/2022] [Indexed: 11/25/2022] Open
Abstract
An edible coating was developed using gelatin extracted from the skin of gray triggerfish (Balistes capriscus) and applied to the fillet of the smooth-hound shark (Mustelus mustelus). Moringa oleifera leaf extract was added to gelatin coating solution to improve its preservative properties. The phenolic profiles and antioxidant and antibacterial activities of M. oleifera extracts were determined. Phenolic acids constituted the largest group representing more than 77% of the total compounds identified in the ethanol/water (MOE/W) extract, among which the quinic acid was found to be the major one (31.48 mg/g extract). The MOE/W extract presented the highest DPPH• scavenging activity (IC50 = 0.53 ± 0.02 mg/ml) and reducing (Fe3+) power (EC0.5 = 0.57 ± 0.02 mg/ml), as well as interesting inhibition zones (20-35 mm) for the most tested strains. Coating by 3% of gelatin solution significantly reduced most deterioration indices during chilled storage, such as malondialdehyde (MDA), total volatile basic nitrogen (TVB-N), weight loss, pH, and mesophilic, psychrophilic, lactic, and H2S-producing bacterial counts. Interestingly, coating with gelatin solution containing MOE/W extract at 20 μg/ml was more effective than gelatin applied alone. Compared with the uncoated sample, gelatin-MOE/W coating reduced the weight loss and MDA content by 26% and 70% after 6 days of storage, respectively. Texture analysis showed that the strength of uncoated fillet increased by 46%, while the strength of fillet coated with gelatin-MOE/W only increased by 12% after 6 days of storage. Fish fillet coated with gelatin-MOE/W had the highest sensory scores in terms of odor, color, and overall acceptability throughout the study period.
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Affiliation(s)
- Maram Mezhoudi
- University of Sfax, National Engineering School of SfaxResearch Laboratory of Enzyme Engineering and MicrobiologySfaxTunisia
- Higher Institute of Applied Biology of MedenineUniversity of GabesMedenineTunisia
| | - Ali Salem
- University of Sfax, National Engineering School of SfaxResearch Laboratory of Enzyme Engineering and MicrobiologySfaxTunisia
- Higher Institute of Applied Biology of MedenineUniversity of GabesMedenineTunisia
| | - Ola Abdelhedi
- University of Sfax, National Engineering School of SfaxResearch Laboratory of Enzyme Engineering and MicrobiologySfaxTunisia
| | - Nahed Fakhfakh
- University of Sfax, National Engineering School of SfaxResearch Laboratory of Enzyme Engineering and MicrobiologySfaxTunisia
- Higher Institute of Applied Biology of MedenineUniversity of GabesMedenineTunisia
| | - Mahmoud Mabrouk
- Arid Regions Institute of MedenineCentral LaboratoryMedenineTunisia
| | - Touhami Khorchani
- Arid Regions Institute of MedenineResearch Laboratory of Livestock and Wild LifeMedenineTunisia
| | - Frederic Debeaufort
- Univ. Bourgogne Franche‐Comté/AgrosupDijon, UMR PAM A02.102Physical‐Chemistry of Food and Wine LabDijonFrance
- Institut Universitaire de Technologie de Dijon, BioEngineering DepartmentDijon CedexFrance
| | - Mourad Jridi
- University of Sfax, National Engineering School of SfaxResearch Laboratory of Enzyme Engineering and MicrobiologySfaxTunisia
- University of JendoubaHigher Institute of Biotechnology of BejaBejaTunisia
| | - Nacim Zouari
- University of Sfax, National Engineering School of SfaxResearch Laboratory of Enzyme Engineering and MicrobiologySfaxTunisia
- Higher Institute of Applied Biology of MedenineUniversity of GabesMedenineTunisia
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18
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Janowicz M, Rybak K, Ciurzyńska A, Galus S. Effect of interactions of locust bean gum and rosehip juice on the physical properties of gum tragacanth composite films. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Monika Janowicz
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
| | - Katarzyna Rybak
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
| | - Agnieszka Ciurzyńska
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
| | - Sabina Galus
- Warsaw University of Life Sciences (WULS‐SGGW), Department of Food Engineering and Process Management Warsaw Poland
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19
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Alterary SS, El-Tohamy MF, Mostafa GAE, Alrabiah H. Atropine-Phosphotungestate Polymeric-Based Metal Oxide Nanoparticles for Potentiometric Detection in Pharmaceutical Dosage Forms. NANOMATERIALS 2022; 12:nano12132313. [PMID: 35808148 PMCID: PMC9268402 DOI: 10.3390/nano12132313] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/01/2022] [Accepted: 07/02/2022] [Indexed: 02/05/2023]
Abstract
The new research presents highly conductive polymeric membranes with a large surface area to volume ratio of metal oxide nanoparticles that were used to determine atropine sulfate (AT) in commercial dosage forms. In sensing and biosensing applications, the nanomaterials zinc oxide (ZnONPs) and magnesium oxide (MgONPs) were employed as boosting potential electroactive materials. The electroactive atropine phosphotungstate (AT-PT) was created by combining atropine sulfate and phosphotungstic acid (PTA) and mixing it with polymeric polyvinyl chloride (PVC) with the plasticizer o-nitrophenyl octyl ether (o-NPOE). The modified sensors AT-PT-ZnONPs or AT-PT-MgONPs showed excellent selectivity and sensitivity for the measurements of atropine with a linear concentration range of 6.0 × 10−8 − 1.0 × 10−3 and 8.0 × 10−8 − 1.0 × 10−3 mol L−1 with regression equations of E(mV) = (56 ± 0.5) log [AT] − 294 and E(mV) = (54 ± 0.5) log [AT] − 422 for AT-PT-NPs or AT-PT-MgONPs sensors, respectively. The AT-PT coated wire sensor, on the other hand, showed a Nernstian response at 4.0 × 10−6 − 1.0 × 10−3 mol L−1 and a regression equation E(mV) = (52.1 ± 0.2) log [AT] + 198. The methodology-recommended guidelines were used to validate the suggested modified potentiometric systems against various criteria.
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Affiliation(s)
- Seham S. Alterary
- Department of Chemistry, College of Science, King Saud University, P.O. Box 22452, Riyadh 11451, Saudi Arabia; (S.S.A.); (M.F.E.-T.)
| | - Maha F. El-Tohamy
- Department of Chemistry, College of Science, King Saud University, P.O. Box 22452, Riyadh 11451, Saudi Arabia; (S.S.A.); (M.F.E.-T.)
| | - Gamal A. E. Mostafa
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
- Correspondence: (G.A.E.M.); (H.A.)
| | - Haitham Alrabiah
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
- Correspondence: (G.A.E.M.); (H.A.)
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20
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Pouryousef N, Ahmady M, Shariatifar N, Jafarian S, Shahidi SA. The effects of essential oil Mentha pulegium L. and nisin (free and nanoliposome forms) on inoculated bacterial in minced silver carp fish (Hypophthalmichthys molitrix). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01514-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Vieira IRS, de Carvalho APAD, Conte-Junior CA. Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications. Compr Rev Food Sci Food Saf 2022; 21:3673-3716. [PMID: 35713102 DOI: 10.1111/1541-4337.12990] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 05/08/2022] [Accepted: 05/13/2022] [Indexed: 12/20/2022]
Abstract
Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent years, the migration of metal NPs and metal oxides in food contact packaging and their toxicological potential have raised concerns about the safety of the nanomaterials. In this review, we provide a comprehensive overview of the main biobased and biodegradable polymer nanocomposites, inorganic NPs, natural antioxidants, and their potential use in active food packaging. The intrinsic properties of NPs and natural antioxidant actives in packaging materials are evaluated to extend shelf-life, safety, and food quality. Toxicological and safety aspects of inorganic NPs are highlighted to understand the current controversy on applying some nanomaterials in food packaging. The synergism of inorganic NPs and plant-derived natural antioxidant actives (e.g., vitamins, polyphenols, and carotenoids) and essential oils (EOs) potentiated the antibacterial and antioxidant properties of biodegradable nanocomposite films. Biodegradable packaging films based on green NPs-this is biosynthesized from plant extracts-showed suitable mechanical and barrier properties and had a lower environmental impact and offered efficient food protection. Furthermore, AgNPs and TiO2 NPs released metal ions from packaging into contents insufficiently to cause harm to human cells, which could be helpful to understanding critical gaps and provide progress in the packaging field.
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Affiliation(s)
- Italo Rennan Sousa Vieira
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Anna Paula Azevedo de de Carvalho
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Carlos Adam Conte-Junior
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, Brazil.,Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, Brazil
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22
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Jo Y, Kim E, Kim S, Ban C, Lim S. Delayed Quality Deterioration of Low-Moisture Cereal-Based Snack by Storing in an Active Filler-Embedded LDPE Zipper Bag. Foods 2022; 11:foods11121704. [PMID: 35741906 PMCID: PMC9222394 DOI: 10.3390/foods11121704] [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: 04/29/2022] [Revised: 06/05/2022] [Accepted: 06/08/2022] [Indexed: 12/02/2022] Open
Abstract
This study focused on controlling the vapor permeability of an active zipper bag and preserving the quality of cereal-based snacks during the storage period at home. The active zipper bag was prepared by extruding low-density polyethylene with active fillers obtained from natural mineral materials. The active zipper bag showed the same transparent appearance as the existing one but showed 21% lower water vapor capability. As a result, during a 20-day storage period, three types of grain-based snacks (biscuits, shortbread cookies, and puffed snacks) showed delayed increases in weight, moisture content, and moisture activity when stored in an active zipper bag. In addition, this also affected the texture of the biscuits and shortbread cookies, in which the area under the curve was reduced significantly after appearing at a peak during the hardness measurement. On the other hand, the decrease in the number of air cell fracture events in puffed snacks was remarkable. This result suggests that the inner microstructure is preserved better when stored in an active zipper bag. In conclusion, the active zipper bag showed poor water vapor permeability, suggesting that the prepared zipper bag can be developed as snack packaging.
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Affiliation(s)
- Youngje Jo
- Research and Development Department, B.E.T., Busan 48119, Korea;
| | - Eunghee Kim
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea;
| | - Sangoh Kim
- Department of Plant and Food Sciences, Sangmyung University, Cheonan 31066, Korea;
| | - Choongjin Ban
- Department of Environmental Horticulture, University of Seoul, Seoul 02504, Korea
- Correspondence: (C.B.); (S.L.); Tel.: +82-2-6490-2687 (C.B.); +82-31-750-5873 (S.L.)
| | - Seokwon Lim
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Korea
- Correspondence: (C.B.); (S.L.); Tel.: +82-2-6490-2687 (C.B.); +82-31-750-5873 (S.L.)
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23
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Engin MS, Zamahay F, Kalkan S, Otağ MR. Physical, mechanical, and bioactive properties of edible film based on sodium alginate enriched with
Lythrum salicaria
L. extract. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Fatmanur Zamahay
- Department of Food Engineering Giresun University Giresun Turkey
| | - Selin Kalkan
- Department of Food Engineering Giresun University Giresun Turkey
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He S, Jiang L, Liu J, Zhang J, Shao W. Electrospun PVA/gelatin based nanofiber membranes with synergistic antibacterial performance. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.128196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Nanocarriers for Sustainable Active Packaging: An Overview during and Post COVID-19. COATINGS 2022. [DOI: 10.3390/coatings12010102] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Lockdown has been installed due to the fast spread of COVID-19, and several challenges have occurred. Active packaging was considered a sustainable option for mitigating risks to food systems during COVID-19. Biopolymeric-based active packaging incorporating the release of active compounds with antimicrobial and antioxidant activity represents an innovative solution for increasing shelf life and maintaining food quality during transportation from producers to consumers. However, food packaging requires certain physical, chemical, and mechanical performances, which biopolymers such as proteins, polysaccharides, and lipids have not satisfied. In addition, active compounds have low stability and can easily burst when added directly into biopolymeric materials. Due to these drawbacks, encapsulation into lipid-based, polymeric-based, and nanoclay-based nanocarriers has currently captured increased interest. Nanocarriers can protect and control the release of active compounds and can enhance the performance of biopolymeric matrices. The aim of this manuscript is to provide an overview regarding the benefits of released active compound-loaded nanocarriers in developing sustainable biopolymeric-based active packaging with antimicrobial and antioxidant properties. Nanocarriers improve physical, chemical, and mechanical properties of the biopolymeric matrix and increase the bioactivity of released active compounds. Furthermore, challenges during the COVID-19 pandemic and a brief post-COVID-19 scenario were also mentioned.
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Zengin G, Ak G, Ceylan R, Uysal S, Llorent-Martínez E, Di Simone SC, Rapino M, Acquaviva A, Libero ML, Chiavaroli A, Recinella L, Leone S, Brunetti L, Cataldi A, Orlando G, Menghini L, Ferrante C, Balaha M, di Giacomo V. Novel Perceptions on Chemical Profile and Biopharmaceutical Properties of Mentha spicata Extracts: Adding Missing Pieces to the Scientific Puzzle. PLANTS (BASEL, SWITZERLAND) 2022; 11:233. [PMID: 35050121 PMCID: PMC8779166 DOI: 10.3390/plants11020233] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/10/2022] [Accepted: 01/13/2022] [Indexed: 05/27/2023]
Abstract
Mentha spicata is one of the most popular species in the genus, and it is of great interest as a gastrointestinal and sedative agent in the folk medicine system. In this study, different M. spicata extracts, obtained by the use of four solvents (hexane, chloroform, acetone and acetone/water) were chemically characterized using HPLC-ESI-MS n, which allowed for identification of 27 phenolic compounds. The extracts' antioxidant and enzyme inhibitory properties were investigated. In addition, neuroprotective effects were evaluated in hypothalamic HypoE22 cells, and the ability of the extracts to prevent the hydrogen peroxide-induced degradation of dopamine and serotonin was observed. The best antioxidant effect was achieved for all the extraction methods using acetone/water as a solvent. These extracts were the richest in acacetin, eriodictyol, hesperidin, sagerinic acid, naringenin, luteolin, chlorogenic acid, chrysoeriol and apigenin. The intrinsic antioxidant and enzyme inhibition properties of the acetone/water extract could also explain, albeit partially, its efficacy in preventing prostaglandin E2 overproduction and dopamine depletion (82.9% turnover reduction) in HypoE22 cells exposed to hydrogen peroxide. Thus, our observations can provide a scientific confirmation of the neuromodulatory and neuroprotective effects of M. spicata.
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Affiliation(s)
- Gokhan Zengin
- Physiology and Biochemistry Research Laboratory, Department of Biology, Science Faculty, Selcuk University, 42130 Konya, Turkey; (G.Z.); (G.A.); (R.C.)
| | - Gunes Ak
- Physiology and Biochemistry Research Laboratory, Department of Biology, Science Faculty, Selcuk University, 42130 Konya, Turkey; (G.Z.); (G.A.); (R.C.)
| | - Ramazan Ceylan
- Physiology and Biochemistry Research Laboratory, Department of Biology, Science Faculty, Selcuk University, 42130 Konya, Turkey; (G.Z.); (G.A.); (R.C.)
| | - Sengul Uysal
- Halil Bayraktar Health Services Vocational College, Erciyes University, 38280 Kayseri, Turkey;
- Drug Application and Research Center, Erciyes University, 38280 Kayseri, Turkey
| | - Eulogio Llorent-Martínez
- Department of Physical and Analytical Chemistry, Campus Las Lagunillas, University of Jaén, E-23071 Jaen, Spain;
| | - Simonetta Cristina Di Simone
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy; (S.C.D.S.); (A.A.); (M.L.L.); (A.C.); (L.R.); (S.L.); (L.B.); (A.C.); (G.O.); (L.M.); (M.B.); (V.d.G.)
| | - Monica Rapino
- Genetic Molecular Institute of CNR, Unit of Chieti, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy;
| | - Alessandra Acquaviva
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy; (S.C.D.S.); (A.A.); (M.L.L.); (A.C.); (L.R.); (S.L.); (L.B.); (A.C.); (G.O.); (L.M.); (M.B.); (V.d.G.)
| | - Maria Loreta Libero
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy; (S.C.D.S.); (A.A.); (M.L.L.); (A.C.); (L.R.); (S.L.); (L.B.); (A.C.); (G.O.); (L.M.); (M.B.); (V.d.G.)
| | - Annalisa Chiavaroli
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy; (S.C.D.S.); (A.A.); (M.L.L.); (A.C.); (L.R.); (S.L.); (L.B.); (A.C.); (G.O.); (L.M.); (M.B.); (V.d.G.)
| | - Lucia Recinella
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy; (S.C.D.S.); (A.A.); (M.L.L.); (A.C.); (L.R.); (S.L.); (L.B.); (A.C.); (G.O.); (L.M.); (M.B.); (V.d.G.)
| | - Sheila Leone
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy; (S.C.D.S.); (A.A.); (M.L.L.); (A.C.); (L.R.); (S.L.); (L.B.); (A.C.); (G.O.); (L.M.); (M.B.); (V.d.G.)
| | - Luigi Brunetti
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy; (S.C.D.S.); (A.A.); (M.L.L.); (A.C.); (L.R.); (S.L.); (L.B.); (A.C.); (G.O.); (L.M.); (M.B.); (V.d.G.)
| | - Amelia Cataldi
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy; (S.C.D.S.); (A.A.); (M.L.L.); (A.C.); (L.R.); (S.L.); (L.B.); (A.C.); (G.O.); (L.M.); (M.B.); (V.d.G.)
| | - Giustino Orlando
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy; (S.C.D.S.); (A.A.); (M.L.L.); (A.C.); (L.R.); (S.L.); (L.B.); (A.C.); (G.O.); (L.M.); (M.B.); (V.d.G.)
| | - Luigi Menghini
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy; (S.C.D.S.); (A.A.); (M.L.L.); (A.C.); (L.R.); (S.L.); (L.B.); (A.C.); (G.O.); (L.M.); (M.B.); (V.d.G.)
| | - Claudio Ferrante
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy; (S.C.D.S.); (A.A.); (M.L.L.); (A.C.); (L.R.); (S.L.); (L.B.); (A.C.); (G.O.); (L.M.); (M.B.); (V.d.G.)
| | - Marwa Balaha
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy; (S.C.D.S.); (A.A.); (M.L.L.); (A.C.); (L.R.); (S.L.); (L.B.); (A.C.); (G.O.); (L.M.); (M.B.); (V.d.G.)
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Kafrelsheikh University, Kafr El Sheikh 33516, Egypt
| | - Viviana di Giacomo
- Botanic Garden “Giardino dei Semplici”, Department of Pharmacy, “Gabriele d’Annunzio” University, Via dei Vestini 31, 66100 Chieti, Italy; (S.C.D.S.); (A.A.); (M.L.L.); (A.C.); (L.R.); (S.L.); (L.B.); (A.C.); (G.O.); (L.M.); (M.B.); (V.d.G.)
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