1
|
Rather JA, Akhter N, Punoo HA, Haddad M, Ghnamat SA, Manzoor N, Goksen G, Dar BN. Sustainable algal proteins, novel extraction techniques and applications in the bakery, dairy and pharmaceutical industries: A comprehensive review. Food Chem 2025; 465:141828. [PMID: 39577256 DOI: 10.1016/j.foodchem.2024.141828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2024] [Revised: 10/14/2024] [Accepted: 10/27/2024] [Indexed: 11/24/2024]
Abstract
Microalgae have emerged as favorable substitutes for traditional animal-based proteins in the search for sustainable protein sources. Despite being underexplored, microalgae offer the possibility of large-scale protein production via novel extraction techniques. This review synthesizes current knowledge on microalgal proteins, shedding light on their novel extraction techniques and techno-functional properties, which are still in the early stages of exploration. Additionally, it explores the miscellaneous applications of algae proteins across various industrial sectors, including bakery, dairy, pharmaceuticals, and nutrition. By discussing the techno-functional properties of algae proteins and peptides, this review underscores their potential to revolutionize the industrial landscape while addressing sustainability challenges. As research in this field progresses, microalgae are poised to emerge as a viable and environmentally friendly protein source, offering a pathway toward a more sustainable future.
Collapse
Affiliation(s)
- Jahangir Ahmad Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Najmeenah Akhter
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, Kashmir, India
| | - Hilal Ahmad Punoo
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Moawiya Haddad
- Department of Nutrition and Food Processing, Faculty of Agricultural Technology, Al-Balqa Applied University, Al-Salt 19117, Jordan
| | - Sana'a Ali Ghnamat
- Department of Nutrition and Food Technology, Al-Balqa Applied University, Al-Salt 19117, Jordan
| | - Neelofar Manzoor
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, Kashmir, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Basharat Nabi Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, Kashmir, India.
| |
Collapse
|
2
|
Maqbool A, Beigh MA, Hussain SZ, Bhat TA, Zargar IA, Akhter S, Wani N, Qadri T. Effect of 1-MCP and KMnO4 treatments with different packaging on quality preservation of golden delicious apples. Food Chem X 2024; 23:101768. [PMID: 39280211 PMCID: PMC11402158 DOI: 10.1016/j.fochx.2024.101768] [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: 06/24/2024] [Revised: 08/20/2024] [Accepted: 08/23/2024] [Indexed: 09/18/2024] Open
Abstract
This study explored the impact of three packaging materials (wooden boxes, corrugated fiber boxes, shrink-wrapped boxes) combined with two ethylene scrubbers (1-MCP, KMnO4) on the shelf life of Golden Delicious apples. While previous research has extensively studied the effects of packaging and ethylene inhibitors independently, the novelty of this work lies in its combined evaluation of these factors under ambient storage conditions over an extended period of 160 days. The study specifically addresses a research gap by directly comparing the efficacy of 1-MCP and KMnO4 within different packaging environments, offering insights into their combined influence on key quality parameters such as firmness, juice yield, rot incidence, physiological loss in weight (PLW), acidity, and total soluble solids (TSS). Findings revealed that 1-MCP-treated apples, particularly when shrink-wrapped, experienced minimal reductions in firmness and juice yield, with significantly lower rot incidence and physiological loss in weight (PLW) compared to KMnO4-treated and control apples. Additionally, while acidity and juice content naturally declined over time, and TSS initially increased before decreasing, 1-MCP-treated apples exhibited more stable quality attributes. The study also noted a slower decline in organoleptic quality with 1-MCP and shrink-wrap packaging. The research concludes that the combination of 1-MCP treatment and shrink-wrap packaging most effectively extends the shelf life of Golden Delicious apples, highlighting the importance of integrated approaches to post-harvest management. This study provides a novel framework for improving storage techniques, particularly for ambient conditions where shelf life extension is most challenging.
Collapse
Affiliation(s)
- Aaruba Maqbool
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| | - Mushtaq Ahmad Beigh
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| | - Tashooq Ahmad Bhat
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| | - Imtiyaz Ahmad Zargar
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| | - Shazia Akhter
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| | - Nazrana Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| | - Tahiya Qadri
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| |
Collapse
|
3
|
Rather JA, Punoo HA, Akhter N, Muzzaffar S, Khanday FA, Goksen G. Effect of storage on the physicochemical, rheological, antioxidant activity, and sensory properties of soy whey-fortified pineapple juice beverages. Food Sci Nutr 2024; 12:5858-5871. [PMID: 39139946 PMCID: PMC11317668 DOI: 10.1002/fsn3.4219] [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: 01/18/2024] [Revised: 04/28/2024] [Accepted: 04/30/2024] [Indexed: 08/15/2024] Open
Abstract
Incorporating soy whey into pineapple juice can enhance nutritional and nutraceutical potential. The present study was conducted to develop soy whey-fortified pineapple juice beverage and impact of ambient storage conditions on physicochemical, antioxidant, rheological, and sensory properties of functional beverage. Increasing the storage period decreased pH from 4.1 to 3.7 for control and 4.0 to 3.8 for soy whey-treated samples. TSS increased from 8.3 to 10.6 on 0th day for control and soy whey-treated beverage samples while on the 30th day, the TSS ranged from 8.9 to 11.1°B. Up to 30% soy whey incorporation, the DPPH, reducing power, and ABTS of beverages increased from 5.58%-57.01%, 56.35%-56.90%, and 4.84%-47.01%, respectively. The flow index (n) of the beverage formulations ranged between 0.4758 and 0.6521, and the yield stress between 0.018 and 0.025 Pa, hence showing Herschel-Bulkley character. With the increase in concentration and storage period, both G' and G″ values decreased considerably (p < .05). The standard plate and yeast and mold count decreased considerably with an increase in soy whey and increased with an increase in storage. The sensory score of the beverages up to 30% soy whey exhibited best sensory score results compared to control and samples with 30% above soy whey content.
Collapse
Affiliation(s)
- Jahangir A. Rather
- Department of Food Science and TechnologyUniversity of KashmirSrinagarIndia
| | - Hilal Ahmad Punoo
- Department of Food Science and TechnologyUniversity of KashmirSrinagarIndia
| | - Najmeenah Akhter
- Department of Food TechnologyIslamic University of Science and TechnologyAwantipora, PulwamaIndia
| | - Sabeera Muzzaffar
- Department of Food Science and TechnologyUniversity of KashmirSrinagarIndia
| | | | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial ZoneTarsus UniversityMersinTurkey
| |
Collapse
|
4
|
Wei H, Ma Q, Gao R, Fan J, Zhao M, Li M, Sun Q, Xu X, Xie F, Wang Y. Tailoring hydroxypropyl starch films with curdlan for enhanced properties for edible packaging. Int J Biol Macromol 2024; 274:133260. [PMID: 38901505 DOI: 10.1016/j.ijbiomac.2024.133260] [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: 04/12/2024] [Revised: 06/15/2024] [Accepted: 06/17/2024] [Indexed: 06/22/2024]
Abstract
Hydroxypropyl starch-based composite system has high potential for many applications such as food packaging and biomedical fields. Here, how the incorporation of curdlan, a thermo-irreversible heating-set gel, tailors the processability, structure, and film performance of hydroxypropyl starch, a cooling-set gel, has been systematically investigated, aiming to achieve enhanced material properties favorable for edible packaging applications. Curdlan incorporation increased the shear-thinning behavior and viscosity of hydroxypropyl starch solution, which was also strongly affected by temperature. The miscibility and comparability between the two polymers with distinct gelation behaviors is a practical and interesting scientific topic. Scanning electron microscopy, dynamic mechanical analysis, and thermogravimetric analysis all indicated good compatibility between hydroxypropyl starch and curdlan. There was no observable phase boundary between the two materials, and all composite films showed only a single relaxation peak and only one polymer thermal decomposition peak. This resulted in improved structural density and overall performance. Compared with pure HPS film, the 7:3 HPS/CD film showed increases in tensile strength by 66.12 % and thermal decomposition temperature by 3 °C, and a reduction in water solubility by 11.72 %. This knowledge gained here may facilitate the development of edible films based on hydroxypropyl starch with satisfying film performance and processability.
Collapse
Affiliation(s)
- Huilin Wei
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Qianhui Ma
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Rongxin Gao
- Bathurst Future Agri-Tech Institute of Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Juncheng Fan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Mei Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath, BA2 7AY, United Kingdom.
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China.
| |
Collapse
|
5
|
Nitikornwarakul C, Wangpradid R, Rakkapao N. Impact of Molar Composition on the Functional Properties of Glutinous Rice Starch-Chitosan Blend: Natural-Based Active Coating for Extending Mango Shelf Life. Polymers (Basel) 2024; 16:1375. [PMID: 38794568 PMCID: PMC11124971 DOI: 10.3390/polym16101375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 04/27/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
This study investigates natural-based blends of glutinous rice starch (GRS) and chitosan (CS), varying their molar composition (0:100, 30:70, 50:50, 70:30, and 100:0) to explore their interaction dynamics. Our findings illustrate the versatility of these blends in solution and film forms, offering applications across diverse fields. Our objective is to understand their impact on coatings designed to extend the post-harvest shelf life of mangoes. Results reveal that increasing chitosan content in GRS/CS blends enhances mechanical strength, hydrophobicity, and resistance to Colletotrichum gloeosporioides infection, a common cause of mango anthracnose. These properties overcome limitations of GRS films. Advanced techniques, including FTIR analysis and stereo imaging, confirmed robust interaction between GRS/CS blend films and mango cuticles, improving coverage with higher chitosan content. This comprehensive coverage reduces mango dehydration and respiration, thereby preserving quality and extending shelf life. Coating with a GRS/CS blend containing at least 50% chitosan effectively prevents disease progression and maintains quality over a 10-day storage period, while uncoated mangoes fail to meet quality standards within 2 days. Moreover, increasing the starch proportion in GRS/CS blends enhances film density, optical properties, and reduces reliance on acidic solvents, thereby minimizing undesirable changes in product aroma and taste.
Collapse
Affiliation(s)
- Chawakwan Nitikornwarakul
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Surat Thani 84000, Thailand; (C.N.); (R.W.)
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Rodjanawan Wangpradid
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Surat Thani 84000, Thailand; (C.N.); (R.W.)
| | - Natthida Rakkapao
- Department of Applied Chemistry, Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani Campus, Surat Thani 84000, Thailand
- Membrane Science and Technology Research Center, Faculty of Science, Prince of Songkla University, Hat Yai Campus, Songkhla 90110, Thailand
| |
Collapse
|
6
|
Bhat MI, Rashid SJ, Ahmad MI, Rafiq S, Fayaz I, Mir MJ, Amin T, Majid D, Dar BN, Makroo HA. Comparative study on thermo-mechanical, structural and functional properties of pectin extracted from immature wasted apples and commercial pectin. Int J Biol Macromol 2024; 254:127658. [PMID: 37898241 DOI: 10.1016/j.ijbiomac.2023.127658] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 08/27/2023] [Accepted: 10/23/2023] [Indexed: 10/30/2023]
Abstract
Pectin yield of 22.22 ± 0.98 % (dry basis) was achieved from prematurely dropped Golden Delicious apples, having a light orange hue (hue value: 78.08 ± 0.04) and an overall color difference (ΔE) of 9.92 ± 0.01 compared to commercial pectin (CP). Extracted AP exhibited a lower equivalent weight (725.24 ± 29.73) and higher methoxy content (8.36 ± 0.28 %) in contrast to CP. However, a similar degree of esterification of 71.57 ± 0.79 and 70.55 ± 0.59 %, was observed in AP and CP respectively. Apple pectin demonstrated slight lower galacturonic acid (GalA) content of 68.10 ± 3.94 % in comparison to 72.31 ± 4.62 % of CP, which was further corroborated by reduced intensity in FTIR fingerprint region (912-1025 cm-1). Morphology revealed a sheet-like cloudy appearance indicating a significant presence of associated sugars whereas X-ray diffraction highlighted the highly amorphous nature of AP. AP and CP solutions (3-9 %) displayed a shear-thinning flow and viscoelastic behavior where the loss (G') moduli dominated over the storage moduli (G"). Owing to high degree of esterification, galacturonic acid content (>65 %) that aligns with commercial standards and viscoelastic behavior, the extracted AP holds promise for potential utilization in commercial applications. This study underscores the potential for sustainable utilization of prematurely dropped apples through pectin extraction, contributing to valorization of the wasted bioresource.
Collapse
Affiliation(s)
| | | | | | - Shafiya Rafiq
- Department of Food Technology, IUST, Kashmir 192122, India
| | - Insha Fayaz
- Department of Food Technology, IUST, Kashmir 192122, India
| | - M J Mir
- Department of Mechanical Engineering, IUST, Kashmir 192122, India
| | - Tawheed Amin
- Division of Food Science and Technology, SKUAST, Kashmir 190025, India
| | | | - B N Dar
- Department of Food Technology, IUST, Kashmir 192122, India.
| | - H A Makroo
- Department of Food Technology, IUST, Kashmir 192122, India.
| |
Collapse
|
7
|
Cruz RMS, Albertos I, Romero J, Agriopoulou S, Varzakas T. Innovations in Food Packaging for a Sustainable and Circular Economy. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:135-177. [PMID: 38460998 DOI: 10.1016/bs.afnr.2023.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
Packaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging and new strategies of reutilization are necessary to reduce plastic waste accumulation, maintain food quality and safety, and reduce food losses and waste. The purpose of this chapter is to present innovations in food packaging for a sustainable and circular economy. First, to present the eco-design packaging approach as well as new strategies for recycled or recyclable materials in food packaging. Second, to show current trends in new packaging materials developed from the use of agro-industrial wastes as well as new methods of production, including 3D/4D printing, electrostatic spinning, and the use of nanomaterials.
Collapse
Affiliation(s)
- Rui M S Cruz
- Department of Food Engineering, Institute of Engineering, Universidade do Algarve, Campus da Penha, Faro, Portugal; MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, Faro, Portugal.
| | - Irene Albertos
- Nursing Department, Nursing Faculty, University of Valladolid, Valladolid, Spain
| | - Janira Romero
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, Ávila, Spain
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
| |
Collapse
|
8
|
Šárka E, Sinica A, Smrčková P, Sluková M. Non-Traditional Starches, Their Properties, and Applications. Foods 2023; 12:3794. [PMID: 37893687 PMCID: PMC10606120 DOI: 10.3390/foods12203794] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/11/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch-lipids and starch-protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, "clean-label" starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials.
Collapse
Affiliation(s)
- Evžen Šárka
- Department of Carbohydrates and Cereals, University of Chemistry and Technology, Prague, Technicka 5, 166 28 Prague, Czech Republic; (A.S.); (P.S.); (M.S.)
| | | | | | | |
Collapse
|
9
|
Su CY, Xia T, Li D, Wang LJ, Wang Y. Hybrid biodegradable materials from starch and hydrocolloid: fabrication, properties and applications of starch-hydrocolloid film, gel and bead. Crit Rev Food Sci Nutr 2023; 64:12841-12859. [PMID: 37707437 DOI: 10.1080/10408398.2023.2257786] [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: 09/15/2023]
Abstract
The potential for utilizing starch and hydrocolloids as sustainable biomaterials has garnered significant attention among researchers. The biodegradability and functional properties of composite films, gels, and beads, as well as their environmental friendliness, make them attractive options for a variety of applications. However, the hydrophilicity, brittleness, and regeneration limitations of starch materials can be addressed through the incorporation of non-starch hydrocolloids. This article summarizes the formation mechanisms and interactions of starch-hydrocolloid films, gels, and gel beads, evaluates the factors that affect their structural and functional properties, and presents an overview of the progress made in their physicochemical and functional applications. The structure of starch-hydrocolloid composites is primarily formed through hydrogen bond interactions, and the source, proportion, and preparation conditions of the components are critical factors that affect the properties of the biomaterials. Starch-hydrocolloid films are primarily used for extending the shelf life of food products and detecting food freshness. Starch-hydrocolloid gels are utilized as adsorption materials, wound dressings, and flexible sensors, and starch-hydrocolloid beads are primarily employed for the controlled release of bioactive substances. It is clear that starch-hydrocolloid composites have the potential to develop novel advanced materials for various applications in the food, biological, and materials industries.
Collapse
Affiliation(s)
- Chun-Yan Su
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Tong Xia
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, University of New South Wales, Kensington, New South Wales, Australia
| |
Collapse
|
10
|
Tabassum Z, Mohan A, Mamidi N, Khosla A, Kumar A, Solanki PR, Malik T, Girdhar M. Recent trends in nanocomposite packaging films utilising waste generated biopolymers: Industrial symbiosis and its implication in sustainability. IET Nanobiotechnol 2023; 17:127-153. [PMID: 36912242 PMCID: PMC10190667 DOI: 10.1049/nbt2.12122] [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: 01/20/2023] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 03/14/2023] Open
Abstract
Uncontrolled waste generation and management difficulties are causing chaos in the ecosystem. Although it is vital to ease environmental pressures, right now there is no such practical strategy available for the treatment or utilisation of waste material. Because the Earth's resources are limited, a long-term, sustainable, and sensible solution is necessary. Currently waste material has drawn a lot of attention as a renewable resource. Utilisation of residual biomass leftovers appears as a green and sustainable approach to lessen the waste burden on Earth while meeting the demand for bio-based goods. Several biopolymers are available from renewable waste sources that have the potential to be used in a variety of industries for a wide range of applications. Natural and synthetic biopolymers have significant advantages over petroleum-based polymers in terms of cost-effectiveness, environmental friendliness, and user-friendliness. Using waste as a raw material through industrial symbiosis should be taken into account as one of the strategies to achieve more economic and environmental value through inter-firm collaboration on the path to a near-zero waste society. This review extensively explores the different biopolymers which can be extracted from several waste material sources and that further have potential applications in food packaging industries to enhance the shelf life of perishables. This review-based study also provides key insights into the different strategies and techniques that have been developed recently to extract biopolymers from different waste byproducts and their feasibility in practical applications for the food packaging business.
Collapse
Affiliation(s)
- Zeba Tabassum
- School of Bioengineering and BiosciencesLovely Professional UniversityPhagwaraPunjabIndia
| | - Anand Mohan
- School of Bioengineering and BiosciencesLovely Professional UniversityPhagwaraPunjabIndia
| | - Narsimha Mamidi
- Department of Chemistry and NanotechnologyThe School of Engineering and ScienceTecnologico de MonterreyMonterreyNuevo LeonMexico
- Wisconsin Center for NanoBioSystmesUniversity of WisconsinMadisonWisconsinUSA
| | - Ajit Khosla
- School of Advanced Materials and NanotechnologyXidian UniversityXi'anChina
| | - Anil Kumar
- Gene Regulation LaboratoryNational Institute of ImmunologyNew DelhiIndia
| | | | - Tabarak Malik
- Department of Biomedical SciencesInstitute of HealthJimma UniversityJimmaEthiopia
| | - Madhuri Girdhar
- School of Bioengineering and BiosciencesLovely Professional UniversityPhagwaraPunjabIndia
| |
Collapse
|
11
|
Varghese SA, Pulikkalparambil H, Promhuad K, Srisa A, Laorenza Y, Jarupan L, Nampitch T, Chonhenchob V, Harnkarnsujarit N. Renovation of Agro-Waste for Sustainable Food Packaging: A Review. Polymers (Basel) 2023; 15:polym15030648. [PMID: 36771949 PMCID: PMC9920369 DOI: 10.3390/polym15030648] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/17/2023] [Accepted: 01/25/2023] [Indexed: 01/28/2023] Open
Abstract
Waste management in the agricultural sector has become a major concern. Increased food production to satisfy the surge in population has resulted in the generation of large volumes of solid waste. Agro-waste is a rich source of biocompounds with high potential as a raw material for food packaging. Utilization of agro-waste supports the goal of sustainable development in a circular economy. This paper reviews recent trends and the development of agro-wastes from plant and animal sources into eco-friendly food packaging systems. Different plant and animal sources and their potential development into packaging are discussed, including crop residues, process residues, vegetable and fruit wastes, and animal-derived wastes. A comprehensive analysis of the properties and production methods of these packages is presented. Future aspects of agro-waste packaging systems and the inherent production problems are addressed.
Collapse
Affiliation(s)
- Sandhya Alice Varghese
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Harikrishnan Pulikkalparambil
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Khwanchat Promhuad
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Atcharawan Srisa
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Yeyen Laorenza
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Lerpong Jarupan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Tarinee Nampitch
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Vanee Chonhenchob
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
- Correspondence: ; Tel.: +662-562-5045; Fax: +662-562-5046
| |
Collapse
|
12
|
NaY-Ag Zeolite Chitosan Coating Kraft Paper Applied as Ethylene Scavenger Packaging. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02989-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
13
|
Jackfruit seed starch/tamarind kernel xyloglucan/zinc oxide nanoparticles-based composite films: Preparation, characterization, and application on tomato (Solanum lycopersicum) fruits. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107917] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
14
|
A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
15
|
Rather JA, Yousuf S, Ashraf QS, Mir SA, Makroo HA, Majid D, Barba FJ, Dar B. Nutritional and bioactive composition, nutraceutical potential, food and packaging applications of Cydonia oblonga and its byproducts: A review. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
16
|
Khalid MY, Arif ZU. Novel biopolymer-based sustainable composites for food packaging applications: A narrative review. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100892] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
17
|
Rather JA, Majid SD, Dar AH, Amin T, Makroo HA, Mir SA, Barba FJ, Dar BN. Extraction of Gelatin From Poultry Byproduct: Influence of Drying Method on Structural, Thermal, Functional, and Rheological Characteristics of the Dried Gelatin Powder. Front Nutr 2022; 9:895197. [PMID: 35757259 PMCID: PMC9226779 DOI: 10.3389/fnut.2022.895197] [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: 03/13/2022] [Accepted: 05/09/2022] [Indexed: 11/13/2022] Open
Abstract
The poultry processing industrial wastes are rich sources of gelatin protein, which can be utilized for various industrial sectors. The present investigation was conducted to evaluate the effect of freeze-drying (FD) and hot air drying (HAD) on the physicochemical, structural, thermal, and functional characteristics of chicken feet gelatin. The yield (%) of extracted FD and HAD gelatin was 14.7 and 14.5%, respectively. The gelatin samples showed lower percent transmittance in the UV region. The FTIR bands were at 3,410–3,448 cm−1, 1,635 cm−1, 1,527–334 cm−1, and 1,242–871 cm−1 representing amide-A, amide-I, amide-II, and amide-III bands, respectively. The water activity of HAD was higher (0.43) than in FD (0.21) samples and pH were 5.23 and 5.14 for HAD and FD samples, respectively. The flow index (n) of 6.67% gelatin solutions was 0.104 and 0.418 with consistency coefficient (k) of 37.94 and 31.68 for HAD and FD samples, respectively. The HAD sample shows higher gel strength (276 g) than the FD samples (251 g). The foaming capacity (FC) and foaming stability (FS) of FD samples were 81 and 79.44% compared to 62 and 71.28% for HAD, respectively. The emulsion capacity and emulsion stability of HAD gelatin were higher at 53.47 and 52.66% than FD gelatin. The water holding capacity (WHC) and oil binding capacity (OBC) of FD were lower, that is, 14.3 and 5.34 mL/g compared to HAD gelatin having 14.54 and 6.2 mL/g WHC and OBC, respectively. Hence, the present study indicated that gelatin samples can be utilized in various food products for enhancing functionality and can be used for developing edible packaging materials.
Collapse
Affiliation(s)
- Jahangir A Rather
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
| | - Syed Darakshan Majid
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
| | - Tawheed Amin
- Department of Food Science and Technology, SKUAST-K, Srinagar, India
| | - H A Makroo
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
| | - Shabir Ahmad Mir
- Department of Food Science and Technology, Government College for Women, Srinagar, India
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, Spain
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
| |
Collapse
|
18
|
Recent Advancements of Polysaccharides to Enhance Quality and Delay Ripening of Fresh Produce: A Review. Polymers (Basel) 2022; 14:polym14071341. [PMID: 35406215 PMCID: PMC9003407 DOI: 10.3390/polym14071341] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 02/01/2023] Open
Abstract
The freshness of fruits and vegetables plays a significant role in consumers' decision to purchase a product at the supermarket. Fresh-cut products are the latest trend in fulfilling society's restless needs, and the food industry is faced with the challenge of maintaining the quality of fresh produce. The food industry is concerned with the natural maturation and degradation of fruits and vegetables, primarily due to enzymatic reactions. It has been demonstrated that polysaccharide coatings effectively preserve the freshness of these products, extending their shelf life depending on the preservation method used. This review informs readers about the different types of polysaccharides and their novel applications as natural food preservatives in the past five years (2018-2022). The key findings summarized the properties of the antimicrobial agent, the molecular mechanism of action, coating methods, and formulation for the preservation approach. Additionally, we discuss the scientific factors influencing polysaccharide processing and preservation efficacy, allowing it to be used in post-harvest management.
Collapse
|