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Li R, Feng H, Wang S, Zhuang D, Zhu J. A colorimetry-enhanced tri-functional film with high stability by polyphenol-anthocyanin co-pigmentation/conjugate: New prospect for active intelligent food packaging. Food Chem 2024; 447:138927. [PMID: 38461722 DOI: 10.1016/j.foodchem.2024.138927] [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: 11/27/2023] [Revised: 02/21/2024] [Accepted: 03/01/2024] [Indexed: 03/12/2024]
Abstract
A highly stable "tannin-anthocyanin conjugated" trifunctional active intelligent film was developed by incorporating bilberry anthocyanins (BA) as an indicator and tannin acids (TA) as a co-pigment into a sodium alginate-carrageenan polysaccharide matrix (SC-BA/TA). The doping of TA conferred outstanding antioxidant (DPPH scavenging rate > 90%) and antibacterial properties to the film, particularly effective against S. aureus. The SC-BA/TA films effectively blocked UV rays (close to 0%, effectively impeding most UVA, as well as nearly all UVC and UVB) within the range of 200-320 nm. The TA-BA co-pigment effect significantly improved the anthocyanins' storage and color stability (retention rate > 70% under UV and natural light conditions). TA forms conjugate with anthocyanins by π-π stacking and hydrogen bonding interactions with co-pigmentation rate increases of 10.5% and 11.0% for pH 2 and pH 3, respectively. The film exhibited good responsiveness to volatile amines within 4 min, and offered real-time monitoring of beef freshness, as indicated by visualizing color changes (from red to dark yellow color). Furthermore, the integration of the film's RGB value with beef quality via a smartphone App effectively reduces the variability in visual recognition among individuals. To sum up, composite films based on the "tannin-anthocyanin conjugate" approach hold great potential in the field of food freshness monitoring, opening new possibilities for the development of highly stable active smart packaging films.
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Affiliation(s)
- 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; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China
| | - Haoyu Feng
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, 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; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China
| | - 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; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, 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; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China.
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Zhu H, Ao HT, Fu Y, Zou C, Chen Z, Jin Z, Zhou H, Sun B, Guo S. Optimizing alginate dressings with allantoin and chemical modifiers to promote wound healing. Int J Biol Macromol 2024; 275:133524. [PMID: 38945316 DOI: 10.1016/j.ijbiomac.2024.133524] [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: 03/04/2024] [Revised: 06/08/2024] [Accepted: 06/27/2024] [Indexed: 07/02/2024]
Abstract
Wound healing requires diverse functionalities in dressings, and conventional materials often fall short in water absorption and moisture regulation. Natural sodium alginate is popular in wound dressings due to its excellent film-forming ability, biocompatibility, ionic crosslinking, and pH responsiveness. However, it has limitations in physical stability and solubility in aqueous environments. This study enhanced alginate dressings by incorporating allantoin and treating with calcium chloride and citric acid to improve physicochemical properties and mechanical performance. Treatments for S2 to S5 prevented dissociation and maintained integrity, with suitable water absorption (363 %-442 %) and water vapor transmission rates (612.53-715.39 g × m2 × day-1). The treatments also improved tensile strength (44.90-55.19 MPa). S2 had the highest migration ratio (52.71 %) of L929 cells and wound healing rates for mice skin (86.6 %), indicating that calcium chloride treatment is beneficial. All dressings (S1 to S5) exhibited low cytotoxicity against L929 cells and low hemolysis ratios, indicating good biocompatibility. Higher allantoin content improved wound healing efficacy. This study provides valuable insights for the design and development of alginate dressings in wound repair, expanding allantoin's application in wound healing.
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Affiliation(s)
- Haichao Zhu
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Hoi Tong Ao
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yuli Fu
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Chenming Zou
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ziyan Chen
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China; SJTU Yazhou Bay Institute of Deepsea Science and Technology, Shanghai Jiao Tong University, Sanya 572024, Hainan, China
| | - Zhu Jin
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Huawei Zhou
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Bixi Sun
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China; SJTU Yazhou Bay Institute of Deepsea Science and Technology, Shanghai Jiao Tong University, Sanya 572024, Hainan, China.
| | - Shengrong Guo
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China.
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Yang D, Fan B, He YC. UV-blocking, antibacterial, corrosion resistance, antioxidant, and fruit packaging ability of lignin-rich alkaline black liquor composite film. Int J Biol Macromol 2024; 275:133344. [PMID: 38914391 DOI: 10.1016/j.ijbiomac.2024.133344] [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: 12/31/2023] [Revised: 05/18/2024] [Accepted: 06/19/2024] [Indexed: 06/26/2024]
Abstract
The novel multifunctional active packaging composite film with antimicrobial, antioxidant, water-vapor and UV-barrier, and corrosion resistance properties was successfully prepared from waste biomass. In this study, waste poplar sawdust was pretreated using green liquor to extract black liquor (BL). BL was then mixed with polyvinyl alcohol (PVA) solution for synthesizing silver nanoparticles (AgNPs). PVA-BL-AgNPs film was fabricated by solution casting method, and the microstructure characterization and macroscopic performance testing of the composite film were conducted. The results revealed that PVA-BL-AgNPs film exhibited inhibitory effects against Staphylococcus aureus (inhibition zone: 33.6 mm), Pseudomonas aeruginosa (inhibition zone: 31.6 mm), and Escherichia coli (inhibition zone: 32.0 mm). It could eliminate over 99 % of 2,2-diazodi (3-ethyl-benzothiazol-6-sulfonic acid) (ABTS) free radicals and provided 100 % UV-blocking, reducing light-induced food damage. It exhibited the improvement of water-vapor barrier properties and corrosion resistance. In vitro cytotoxicity assays demonstrated that no significant impact occurred on cell proliferation, confirming the safety of the film. Packaging experiments showed that PVA-BL-AgNPs film effectively inhibited milk spoilage and prolonged the shelf-life of bread and bananas. Therefore, PVA-BL-AgNPs film might extend the shelf-life of food and offer significant opportunities in addressing the issues of low safety and environmental pollution associated with traditional packaging films.
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Affiliation(s)
- Dan Yang
- School of Pharmacy & School of Biological and Food Engineering, Changzhou University, Changzhou 213164, China
| | - Bo Fan
- School of Pharmacy & School of Biological and Food Engineering, Changzhou University, Changzhou 213164, China
| | - Yu-Cai He
- School of Pharmacy & School of Biological and Food Engineering, Changzhou University, Changzhou 213164, China; State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan 430062, China.
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4
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Torres Vargas OL, Rodríguez Agredo IA, Galeano Loaiza YV. Effect of incorporating white pepper ( Piper nigrum L.) oleoresin on starch/alginate films. RSC Adv 2024; 14:15293-15301. [PMID: 38741955 PMCID: PMC11089458 DOI: 10.1039/d4ra00821a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Accepted: 05/07/2024] [Indexed: 05/16/2024] Open
Abstract
The development of films based on natural components has demonstrated their potential for food preservation. In this research, the effect of the inclusion of white pepper oleoresin (WPO) in a film made from cassava starch and sodium alginate (FWPO) on the antimicrobial, physicochemical, mechanical, optical, and structural properties was evaluated. The films were formulated with different concentrations of WPO (0.0, 0.5, 1.0 and 1.5%). The results obtained indicated that the incorporation of WPO in the film increased the antioxidant activity against the 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH), and an inhibitory effect against Escherichia coli and Staphylococcus aureus bacteria was also observed. Elongation at break (EB), water vapor permeability (WVP), moisture content, solubility, and luminosity (L*) decreased significantly (p < 0.05) with the addition of WPO. On the other hand, the tensile strength (TS), the value of b* (tendency toward yellow) and the opacity increased. Scanning electron microscopy (SEM) images showed a smooth, uniform appearance, and continuous dispersion between cassava starch, alginate and WPO. FTIR spectra showed the interactions between the film components. X-ray diffraction (XRD) patterns showed that the addition of WPO did not affect the structural stability of the films. The results obtained indicate the possible use of WPO in the packaging of food products, contributing to the improvement of food quality and safety.
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Affiliation(s)
- Olga Lucía Torres Vargas
- Group of Research on Agro-industrial Sciences, Interdisciplinary Science Institute, Food Engineering Laboratory, Universidad del Quindío Cra. 15# 12 N Armenia Quindío 630004 Colombia
| | - Iván Andrés Rodríguez Agredo
- Group of Research on Agro-industrial Sciences, Interdisciplinary Science Institute, Food Engineering Laboratory, Universidad del Quindío Cra. 15# 12 N Armenia Quindío 630004 Colombia
| | - Yessica Viviana Galeano Loaiza
- Group of Research on Agro-industrial Sciences, Interdisciplinary Science Institute, Food Engineering Laboratory, Universidad del Quindío Cra. 15# 12 N Armenia Quindío 630004 Colombia
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5
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Hong SJ, Riahi Z, Shin GH, Kim JT. Development of innovative active packaging films using gelatin/pullulan-based composites incorporated with cinnamon essential oil-loaded metal-organic frameworks for meat preservation. Int J Biol Macromol 2024; 267:131606. [PMID: 38631566 DOI: 10.1016/j.ijbiomac.2024.131606] [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: 11/08/2023] [Revised: 02/28/2024] [Accepted: 04/12/2024] [Indexed: 04/19/2024]
Abstract
This study aimed to investigate the effect of cinnamon essential oil (CEO)-loaded metal-organic frameworks (CEO@MOF) on the properties of gelatin/pullulan (Gel/Pull)-based composite films (Gel/Pull-based films). The incorporation of CEO@MOF into Gel/Pull-based films demonstrated significant antimicrobial activity against S. aureus, S. enterica, E. coli, and L. monocytogenes. Additionally, CEO@MOF integrated film exhibited a 98.16 % ABTS radical scavenging, with no significant change in the mechanical properties of the neat Gel/Pull film. The UV blocking efficiency of the composite films increased significantly from 81.38 to 99.56 % at 280 nm with the addition of 3 wt% CEO@MOF. Additionally, Gel/Pull/CEO@MOF films effectively extended the shelf life of meat preserved at 4 °C by reducing moisture loss by 3.35 %, maintaining the pH within the threshold limit (6.2), and inhibiting bacterial growth by 99.9 %. These results propose that CEO@MOF has significant potential as an effective additive in active packaging to improve shelf life and food safety.
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Affiliation(s)
- Su Jung Hong
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Zohreh Riahi
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea.
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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Zeng YF, Chen YY, Deng YY, Zheng C, Hong CZ, Li QM, Yang XF, Pan LH, Luo JP, Li XY, Zha XQ. Preparation and characterization of lotus root starch based bioactive edible film containing quercetin-encapsulated nanoparticle and its effect on grape preservation. Carbohydr Polym 2024; 323:121389. [PMID: 37940283 DOI: 10.1016/j.carbpol.2023.121389] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 09/04/2023] [Accepted: 09/11/2023] [Indexed: 11/10/2023]
Abstract
The present work aimed to develop a novel bioactive edible film prepared by adding quercetin-encapsulated carboxymethyl lotus root starch nanoparticles (QNPs),gellan gum and lotus root starch. The physicochemical characteristics, preservation effect and mechanism on grapes of the prepared film were investigated. SEM results showed that QNPs (5 %) were dispersed uniformly within lotus root starch matrix, indicating the formation of a stable composite nanoparticle film. In addition, the incorporation of QNPs (5 %) effectively improved the mechanical strength, thermal stability, barrier property and antioxidant activity of QNPs/starch film. Moreover, compared with the control, the QNPs/starch (5 %) film showed effective preservation effect on grapes during 21 days of storage at room temperature, based on the characterization by grape appearance, weight loss, firmness, and titratable acidity. Further studies found that QNPs/starch (5 %) film could exhibit enhanced antioxidant activity and potent anti-fungal ability against Botrytis cinerea, thus extending grape shelf life. In conclusion, the obtained QNPs/starch (5 %) film presented a promising application as an edible packing material for fruit preservation by antioxidant and preventing Botrytis cinerea contamination.
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Affiliation(s)
- Ya-Fan Zeng
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Ying-Ying Chen
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Yuan-Yuan Deng
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, People's Republic of China
| | - Chao Zheng
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Cheng-Zhi Hong
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Qiang-Ming Li
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Xue-Fei Yang
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Li-Hua Pan
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Jian-Ping Luo
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Xue-Ying Li
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China.
| | - Xue-Qiang Zha
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China.
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Popyrina TN, Demina TS, Akopova TA. Polysaccharide-based films: from packaging materials to functional food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2736-2747. [PMID: 37711569 PMCID: PMC10497487 DOI: 10.1007/s13197-022-05595-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/23/2022] [Accepted: 09/05/2022] [Indexed: 09/16/2023]
Abstract
A wider application of naturally derived polysaccharides is of great interest as materials for food packaging industry. Biocompatibility and biodegradability of polysaccharide-based films and coatings ally with a shift from application of non-biodegradable petrochemical polymers to the more environmentally friendly ones. Due to a range of inherent features in chemical structure and bioactivity, the polysaccharide materials could bring additional functionality to food packaging. The chelating ability of the polysaccharides provides also their application as carriers of additional active components, such as nanoparticles, essential oils and polyphenols. The improved physicochemical, antibacterial and antioxidant properties of the filled films allows to consider the edible polysaccharide-based films as functional food products. This review is aimed at analysis of evolution of polysaccharide-based food packaging materials from inert one starting from cellophane to recent research works on development of multicomponent polysaccharide-based functional food films and coatings.
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Affiliation(s)
- Tatiana N. Popyrina
- Enikolopov Institute of Synthetic Polymeric Materials, Russian Academy of Sciences, 70 Profsouznaya str., Moscow, Russia 117393
| | - Tatiana S. Demina
- Enikolopov Institute of Synthetic Polymeric Materials, Russian Academy of Sciences, 70 Profsouznaya str., Moscow, Russia 117393
- Institute for Regenerative Medicine, I.M. Sechenov First Moscow State Medical University (Sechenov University), 8-2 Trubetskaya str., Moscow, Russia 119991
- Moscow Aviation Institute (National Research University), 4 Volokolamskoe shosse, Moscow, Russia 125993
| | - Tatiana A. Akopova
- Enikolopov Institute of Synthetic Polymeric Materials, Russian Academy of Sciences, 70 Profsouznaya str., Moscow, Russia 117393
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Siddiqui SA, Khan S, Mehdizadeh M, Bahmid NA, Adli DN, Walker TR, Perestrelo R, Câmara JS. Phytochemicals and bioactive constituents in food packaging - A systematic review. Heliyon 2023; 9:e21196. [PMID: 37954257 PMCID: PMC10632435 DOI: 10.1016/j.heliyon.2023.e21196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, D-Quakenbrück, Germany
| | - Sipper Khan
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70593, Stuttgart, Germany
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Iran
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
- Agricultural Product Technology Department, Universitas Sulawesi Barat, Majene, 90311, Indonesia
| | - Danung Nur Adli
- Faculty of Animal Science, University of Brawijaya, Malang, East Java, 65145, Indonesia
| | - Tony R. Walker
- School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, B3H, 4R2, Canada
| | - Rosa Perestrelo
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
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Khodanazary A, Mohammadzadeh B. Effect of alginate-gallic acid coating on freshness and flavor properties of Mackerel (Scomberomorus commerson) fillets under refrigerated storage. Int J Biol Macromol 2023; 249:125999. [PMID: 37499710 DOI: 10.1016/j.ijbiomac.2023.125999] [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: 04/03/2023] [Revised: 07/15/2023] [Accepted: 07/24/2023] [Indexed: 07/29/2023]
Abstract
This study investigates the effect of sodium alginate-gallic acid (ALG-GAL) coating on mackerel's flavor compounds and quality properties during cold storage at 4 °C for 12 days. To this end, freshness quality indicators, including biogenic amines (BAs), volatile organic compounds (VOCs), ATP-related compounds, K value, total viable counts (TVC), thiobarbituric acid (TBA), and sensory assessment, were measured. During storage, eight BAs, i.e., histamine (HIS), tyramine (TYR), putrescine (PUT), cadaverine (CAD), 2-phenylethylamine (2-PHE), agimation, spermine (SPM), and spermidine (SPD) were identified in control and treated samples. The biogenic amine index (BAI) for control samples was 56.25 at the time of sensory rejection (day 6). BAI for samples coated with ALG-GAL did not exceed 20 mg/100 g at the time of sensory rejection (day 12). The fillets treated with the ALG alone or incorporated with GAL possessed a different trend in the retardation of VOCs, including aldehydes, ketones, alcohols, and hydrocarbons. Seven key flavors VOCs, including 3-methylbutanal, phenylacetaldehyde, E-2-hexanal, 1-hexanol, 1-octen-3-ol, 2,3 pentanedione, and hydroxyl-2-butanone, were identified in control and coated samples. Samples coated with ALG and GAL were of significantly higher quality (p < 0.05) throughout storage, which could result in lower Inosine (HxR) concentrations and K values. The results of TVC showed that use ALG-GAL had lower bacterial counts compared to control (p < 0.05). The ALG-GAL-coated samples retarded the increase in the contents of TBA during storage. In addition, significant differences in sensory scores between ALG and ALG-GAL were observed (p < 0.05). In this study, aldehydes and hypoxanthine (Hx) were the main compounds in the formation of off-flavor. These results revealed that ALG coating combined with GAL improved the quality of refrigerated mackerel fillets by decreasing off-flavor compounds and TVC population.
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Affiliation(s)
- Ainaz Khodanazary
- Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran; Department of Fisheries, Faculty of Agriculture and Natural Resources, Gonbad Kavous University, Gonbad Kavous, Iran.
| | - Behrooz Mohammadzadeh
- Department of Fisheries, Faculty of Agriculture and Natural Resources, Gonbad Kavous University, Gonbad Kavous, Iran
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10
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Muñoz-Gimena PF, Oliver-Cuenca V, Peponi L, López D. A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging. Polymers (Basel) 2023; 15:2972. [PMID: 37447617 DOI: 10.3390/polym15132972] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/30/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
The research of starch as a matrix material for manufacturing biodegradable films has been gaining popularity in recent years, indicating its potential and possible limitations. To compete with conventional petroleum-based plastics, an enhancement of their low resistance to water and limited mechanical properties is essential. This review aims to discuss the various types of nanofillers and additives that have been used in plasticized starch films including nanoclays (montmorillonite, halloysite, kaolinite, etc.), poly-saccharide nanofillers (cellulose, starch, chitin, and chitosan nanomaterials), metal oxides (titanium dioxide, zinc oxide, zirconium oxide, etc.), and essential oils (carvacrol, eugenol, cinnamic acid). These reinforcements are frequently used to enhance several physical characteristics including mechanical properties, thermal stability, moisture resistance, oxygen barrier capabilities, and biodegradation rate, providing antimicrobial and antioxidant properties. This paper will provide an overview of the development of starch-based nanocomposite films and coatings applied in food packaging systems through the application of reinforcements and additives.
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Affiliation(s)
| | - Víctor Oliver-Cuenca
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Laura Peponi
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Daniel López
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
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11
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Bagheri D, Moradi R, Zare M, Sotoudeh E, Hoseinifar SH, Oujifard A, Esmaeili N. Does Dietary Sodium Alginate with Low Molecular Weight Affect Growth, Antioxidant System, and Haemolymph Parameters and Alleviate Cadmium Stress in Whiteleg Shrimp ( Litopenaeus vannamei)? Animals (Basel) 2023; 13:1805. [PMID: 37889709 PMCID: PMC10252018 DOI: 10.3390/ani13111805] [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: 02/27/2023] [Revised: 05/21/2023] [Accepted: 05/26/2023] [Indexed: 10/29/2023] Open
Abstract
Decreasing low molecular weight can improve the digestibility and availability of ingredients such as sodium alginate. This study aimed to test the four dosages of low molecular weight sodium alginate (LMWSA) (0%: Control, 0.05%: 0.5 LMWSA, 0.10%: 1.0 LMWSA, and 0.2%: 2.0 LMWSA) in whiteleg shrimp (Litopenaeus vannamei) (3.88 ± 0.25 g) for eight weeks. After finishing the trial, shrimp were exposed to cadmium (1 mg/L) for 48 h. While feed conversion ratio (FCR) improved in shrimp fed dietary 2.0 LMWSA (p < 0.05), there was no significant difference in growth among treatments. The results showed a linear relation between LMWSA level and FCR, and glutathione S-transferase (GST) before; and malondialdehyde (MDA), glutathione (GSH), GST, and alanine transaminase (ALT) after cadmium stress (p < 0.05). The GST, MDA, ALT, and aspartate transaminase (AST) contents were changed after stress but not the 2.0 LMWSA group. The survival rate after stress in 1.0 LMWSA (85.23%) and 2.0 LMWSA (80.20%) treatments was significantly higher than the Control (62.05%). The survival rate after stress negatively correlated with GST and ALT, introducing them as potential biomarkers for cadmium exposure in whiteleg shrimp. Accordingly, the 2.0 LMWSA treatment had the best performance in the abovementioned parameters. As the linear relation was observed, supplementing more levels of LMWSA to reach a plateau is recommended.
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Affiliation(s)
- Dara Bagheri
- Faculty of Nano and Bio Science and Technology, Department of Fisheries, Persian Gulf University, Bushehr 75169, Iran
| | - Rohullah Moradi
- Faculty of Nano and Bio Science and Technology, Department of Fisheries, Persian Gulf University, Bushehr 75169, Iran
| | - Mahyar Zare
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia in České Budějovice, 370 05 České Budějovice, Czech Republic
| | - Ebrahim Sotoudeh
- Faculty of Nano and Bio Science and Technology, Department of Fisheries, Persian Gulf University, Bushehr 75169, Iran
| | - Seyed Hossein Hoseinifar
- Faculty of Fisheries and Environmental Sciences, Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 4913815739, Iran
| | - Amin Oujifard
- Faculty of Nano and Bio Science and Technology, Department of Fisheries, Persian Gulf University, Bushehr 75169, Iran
| | - Noah Esmaeili
- Institute for Marine and Antarctic Studies, University of Tasmania, Hobart, TAS 7005, Australia;
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12
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Chen Y, Hu X, Shi Q, Lu Y, Yan J, Wu DT, Qin W. Changes in the Fruit Quality, Phenolic Compounds, and Antioxidant Potential of Red-Fleshed Kiwifruit during Postharvest Ripening. Foods 2023; 12:foods12071509. [PMID: 37048330 PMCID: PMC10094503 DOI: 10.3390/foods12071509] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/23/2023] [Accepted: 03/27/2023] [Indexed: 04/05/2023] Open
Abstract
Kiwifruit is very popular for its unique flavor and nutritional value, and for its potential health benefits, which are closely related to its richness in a variety of natural antioxidant substances, in which polyphenolics play a non-negligible role. This study investigated changes in the fruit quality, phenolic compounds, and antioxidant potential of Chinese red-fleshed kiwifruit “Hongshi No. 2” during postharvest ripening at room temperature (20 ± 1 °C). Results showed that the weight loss rate slowly increased, the firmness rapidly decreased, and the soluble solid concentration gradually increased during the postharvest ripening of red-flesh kiwifruit. In addition, the total phenolic (TPC), total flavonoid (TFC), and total proanthocyanidin (TPAC) contents gradually increased during postharvest ripening. The most abundant phenolic compounds in kiwifruit throughout postharvest ripening were catechin (CC), proanthocyanidin B1 (PB1), and proanthocyanidin B2 (PB2). Furthermore, the methanolic extracts of red-flesh kiwifruit exhibited remarkable antioxidant activities throughout postharvest ripening stages. Indeed, some phenolic compounds showed good correlations with antioxidant activities; for instance, chlorogenic acid (CHL) showed a significantly positive correlation with ferric reducing antioxidant power (FRAP), and isoquercitrin (IS) showed a significantly negative correlation with DPPH free radical scavenging ability. The findings from this study are beneficial to better understanding the quality profile of red-flesh kiwifruit “Hongshi No. 2” during postharvest ripening.
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Affiliation(s)
- Yi Chen
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Xiaomin Hu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Qingke Shi
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Yue Lu
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Jing Yan
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
- Institute of Food Processing and Safety, Sichuan Agricultural University, Ya’an 625014, China
| | - Ding-Tao Wu
- Institute for Advanced Study, Chengdu University, Chengdu 610106, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
- Institute of Food Processing and Safety, Sichuan Agricultural University, Ya’an 625014, China
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13
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Shi S, Xu X, Feng J, Ren Y, Bai X, Xia X. Preparation of NH3- and H2S-sensitive intelligent pH indicator film from sodium alginate/black soybean seed coat anthocyanins and its use in monitoring meat freshness. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.100994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
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14
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Dong S, Zhang Y, Lu D, Gao W, Zhao Q, Shi X. Multifunctional intelligent film integrated with purple sweet potato anthocyanin and quercetin-loaded chitosan nanoparticles for monitoring and maintaining freshness of shrimp. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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15
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Zhou H, Yang N, Hou J, Yu C, Jin Z, Zeng P, Yang L, Fu Y, Shen Y, Guo S. Effects of CaCl2, HCl, acetic acid or citric acid on dynamic mechanical performances and physicochemical properties of sodium alginate edible films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Ajiboye TO, Imade EE, Oyewo OA, Onwudiwe DC. Silver functionalized gC3N4: Photocatalytic potency for chromium(VI) reduction, and evaluation of the antioxidant and antimicrobial properties. J Photochem Photobiol A Chem 2022. [DOI: 10.1016/j.jphotochem.2022.114107] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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17
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Shi J, Zhang R, Liu X, Zhang Y, Du Y, Dong H, Ma Y, Li X, Cheung PC, Chen F. Advances in multifunctional biomass-derived nanocomposite films for active and sustainable food packaging. Carbohydr Polym 2022; 301:120323. [DOI: 10.1016/j.carbpol.2022.120323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/21/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
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18
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Cheng H, Chen L, McClements DJ, Xu H, Long J, Zhao J, Xu Z, Meng M, Jin Z. Recent advances in the application of nanotechnology to create antioxidant active food packaging materials. Crit Rev Food Sci Nutr 2022; 64:2890-2905. [PMID: 36178259 DOI: 10.1080/10408398.2022.2128035] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Nanotechnology is being used to create innovative food packaging systems that can inhibit the oxidation of foods, thereby improving their quality, safety, and shelf life. These nano-enabled antioxidant packaging materials may therefore increase the healthiness and sustainability of the food supply chain. Recent progress in the application of nanotechnology to create antioxidant packaging materials is reviewed in this paper. The utilization of nanoparticles, nanofibers, nanocrystals, and nanoemulsions to incorporate antioxidants into these packaging materials is highlighted. The application of nano-enabled antioxidant packaging materials to preserve meat, seafood, fruit, vegetable, and other foods is then discussed. Finally, future directions and challenges in the development of this kind of active packaging material are highlighted to stimulate new areas of future research. Nanotechnology has already been used to create antioxidant packaging materials that inhibit oxidative deterioration reactions in foods, thereby prolonging their shelf life and reducing food waste. However, the safety, cost, efficacy, and scale-up of this technology still needs to be established before it will be commercially viable for many applications.
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Affiliation(s)
- Hao Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
- Guangdong Licheng Detection Technology Co, Ltd, Zhongshan, China
| | | | - Hao Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou, China
| | - Man Meng
- Guangdong Licheng Detection Technology Co, Ltd, Zhongshan, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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19
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Ning H, Lu L, Xu J, Lu L, Pan L, Lin Z. Development of sodium alginate-based antioxidant and antibacterial bioactive films added with IRMOF-3/Carvacrol. Carbohydr Polym 2022; 292:119682. [PMID: 35725175 DOI: 10.1016/j.carbpol.2022.119682] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 05/05/2022] [Accepted: 05/29/2022] [Indexed: 11/02/2022]
Abstract
The purpose of this study was to compare the effects of different concentrations of the amine-functionalized isoreticular metal-organic framework-3 loaded with carvacrol (IRMOF-3/CA) on the properties of sodium alginate (SA) composite films, thus determining the optimal addition amount and further preparing bioactive packaging film with antibacterial and antioxidant activities. The morphology, structure, physical properties, antioxidant and antibacterial activities of the films were characterized and analyzed. The results showed that the thermal stability and light barrier property of the films were improved by the addition of IRMOF-3/CA. When the additional concentration was 0.4 wt%, the tensile, water vapor barrier and hydrophobic properties of the films were increased by 30.13%, 9.06% and 46.43% respectively compared with those of pure SA film. Moreover, the film added with IRMOF-3/CA had sustained antioxidant and antibacterial activities, and had an apparent fresh-keeping effect on pork, suggesting its application potential in food packaging.
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Affiliation(s)
- Haoyue Ning
- Department of Packaging Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Lixin Lu
- Department of Packaging Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China.
| | - Jing Xu
- Department of Packaging Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Lijing Lu
- Department of Packaging Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
| | - Liao Pan
- Department of Packaging Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
| | - Zidong Lin
- Shandong Bihai Packaging Materials Co. LTD, Linyi, Shandong 276600, China
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20
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Zou Y, Yan R, Wang H, Zhong K, Wang S. NIR‐Responsive Polyurethane Nanocomposites Based on PDA@FA Nanoparticles with Synergistic Antibacterial Effect. MACROMOL CHEM PHYS 2022. [DOI: 10.1002/macp.202200141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yuke Zou
- College of Biomass Science and Engineering Sichuan University Chengdu 610065 P. R. China
| | - Rui Yan
- College of Biomass Science and Engineering Sichuan University Chengdu 610065 P. R. China
- The Key Laboratory of Leather Chemistry and Engineering of Ministry of Education Sichuan University Chengdu 610065 P. R. China
| | - Haibo Wang
- College of Biomass Science and Engineering Sichuan University Chengdu 610065 P. R. China
- The Key Laboratory of Leather Chemistry and Engineering of Ministry of Education Sichuan University Chengdu 610065 P. R. China
| | - Kai Zhong
- College of Biomass Science and Engineering Sichuan University Chengdu 610065 P. R. China
| | - Shuang Wang
- College of Biomass Science and Engineering Sichuan University Chengdu 610065 P. R. China
- The Key Laboratory of Leather Chemistry and Engineering of Ministry of Education Sichuan University Chengdu 610065 P. R. China
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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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Cairone F, Garzoli S, Menghini L, Simonetti G, Casadei MA, Di Muzio L, Cesa S. Valorization of Kiwi Peels: Fractionation, Bioactives Analyses and Hypotheses on Complete Peels Recycle. Foods 2022; 11:foods11040589. [PMID: 35206065 PMCID: PMC8871187 DOI: 10.3390/foods11040589] [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: 01/14/2022] [Revised: 02/14/2022] [Accepted: 02/16/2022] [Indexed: 11/24/2022] Open
Abstract
Kiwi fruit samples (Actinidia deliciosa Planch, cv. Hayward) represent a suitable and good source for fibers obtainment as well as for polyphenolic and carotenoid extraction. With this aim, in this study they were submitted to a double phase extraction to separate insoluble fibers by an organic phase containing lipophilic substances and an hydroalcoholic phase containing polyphenols and soluble fibers. Insoluble fibers could be separated by filtration and sent to be micronized and reused. Hydroalcoholic fractions were then furtherly fractionated by solid-phase extraction. Data coming from the color CIEL*a*b* and the HPLC-DAD analyses of the extracts were compared and correlate with those coming from the SPME-GC/MS analysis of either the finely shredded peels or of the extracts. The obtained extracts were also submitted to anti-radical activity evaluation and anti-Candida activity. Results show that all of the obtained residues are value added products. Hypotheses were also made about the nature and the possible recycle of the obtained purified solid residue.
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Affiliation(s)
- Francesco Cairone
- Department of Drug Chemistry and Technology, “La Sapienza” University of Rome, 00185 Rome, Italy; (F.C.); (S.G.); (M.A.C.); (L.D.M.)
| | - Stefania Garzoli
- Department of Drug Chemistry and Technology, “La Sapienza” University of Rome, 00185 Rome, Italy; (F.C.); (S.G.); (M.A.C.); (L.D.M.)
| | - Luigi Menghini
- Department of Pharmacy, University “G. d’Annunzio”, Botanic Garden “Giardino dei Semplici”, 66100 Chieti, Italy;
| | - Giovanna Simonetti
- Department of Environmental Biology, “La Sapienza” University of Rome, 00185 Rome, Italy;
| | - Maria Antonietta Casadei
- Department of Drug Chemistry and Technology, “La Sapienza” University of Rome, 00185 Rome, Italy; (F.C.); (S.G.); (M.A.C.); (L.D.M.)
| | - Laura Di Muzio
- Department of Drug Chemistry and Technology, “La Sapienza” University of Rome, 00185 Rome, Italy; (F.C.); (S.G.); (M.A.C.); (L.D.M.)
| | - Stefania Cesa
- Department of Drug Chemistry and Technology, “La Sapienza” University of Rome, 00185 Rome, Italy; (F.C.); (S.G.); (M.A.C.); (L.D.M.)
- Correspondence: ; Tel.: +39-06-4991-3198
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23
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Karakuş S, Insel MA, Kahyaoğlu İM, Albayrak İ, Ustun-Alkan F. Characterization, optimization, and evaluation of preservative efficacy of carboxymethyl cellulose/hydromagnesite stromatolite bio-nanocomposite. CELLULOSE (LONDON, ENGLAND) 2022; 29:3871-3887. [PMID: 35342231 PMCID: PMC8938648 DOI: 10.1007/s10570-022-04522-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Accepted: 03/02/2022] [Indexed: 05/02/2023]
Abstract
Currently, researchers are focusing on the development of nano-additive preservatives during the worldwide COVID-19 pandemic. This research aimed to constitute a small sized preservative nano-formulation which emerges from the biopolymer carboxymethyl cellulose (a green stabilizing agent) and hydromagnesite stromatolite (a fossilized natural additive). In this study, we investigated the optimization of the experimental design of carboxymethyl cellulose/hydromagnesite stromatolite (CMC/HS) bio-nanocomposites using a green and one-step sonochemical method at room temperature. In addition, we constructed a mathematical model which relates the intrinsic viscosity with all operating variables, and we carried out statistical error analysis to assess the validity of the proposed model. The characterization and chemical functional groups of CMC/HS bio-nanocomposites were determined by different advanced techniques such as SEM, HRTEM, DLS, FTIR, XRD, and BET. The challenge test was used to show the preservative efficacy of CMC/HS bio-nanocomposites against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Candida albicans, and Aspergillus brasiliensis. The 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltrazolium bromide (MTT) assay was performed on L929 cells to evaluate the in vitro cytotoxicity of CMC/HS bio-nanocomposites. According to the results, we showed that the synthesized CMC/HS bio-nanocomposites have no cytototoxic effects on L929 fibroblast cells and could be considered to be an alternative green nano-additive preservative against pathogenic microorganisms.
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Affiliation(s)
- Selcan Karakuş
- Department of Chemistry, Faculty of Engineering, Istanbul University-Cerrahpasa, 34320 Avcilar, Istanbul, Turkey
| | - Mert Akın Insel
- Department of Chemical Engineering, Yıldız Technical University, 34210 Istanbul, Turkey
| | | | - İnci Albayrak
- Department of Mathematical Engineering, Yıldız Technical University, Istanbul, 34210 Turkey
| | - Fulya Ustun-Alkan
- Faculty of Veterinary Medicine, Department of Pharmacology and Toxicology, Istanbul University-Cerrahpasa, 34500 Istanbul, Turkey
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