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Xue F, Li C, Adhikari B. Physicochemical properties of active films of rose essential oil produced using soy protein isolate-polyphenol conjugates for cherry tomato preservation. Food Chem 2024; 452:139614. [PMID: 38744132 DOI: 10.1016/j.foodchem.2024.139614] [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: 12/29/2023] [Revised: 04/22/2024] [Accepted: 05/07/2024] [Indexed: 05/16/2024]
Abstract
Soy protein isolate (SPI)-polyphenol conjugates were produced by grafting SPI individually with curcumin, naringenin, and catechin. The resulting conjugates showed better emulsifying properties and were used to develop active films containing rose essential oil. The effect of conjugation on the physicochemical and mechanical properties of these emulsion-based films was evaluated. The results showed that the barrier and mechanical properties of the films were improved when the SPI-polyphenol conjugates were used to emulsify the essential oil; in particular, the SPI-curcumin conjugate showed significant improvement. The improvements on the water vapor and oxygen barrier properties in the films were attributed to the formation of compact structure. Emulsion-based films stabilized by SPI-polyphenol conjugates showed antioxidant and antibacterial activities. They also demonstrated an ability to extend the shelf life of cherry tomatoes, as indicated by better preservation of weight, firmness, and ascorbic acid content.
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Affiliation(s)
- Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China.
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia.
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2
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Shen A, Zhang T, Li S, Xiao M, Tian Z, Zhang J, Lu T, Yang W. Innovative chitosan-onion polysaccharide composite films: A study on the preservation effects on cherry tomatoes. J Food Sci 2024. [PMID: 39042467 DOI: 10.1111/1750-3841.17262] [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: 02/23/2024] [Revised: 06/24/2024] [Accepted: 07/02/2024] [Indexed: 07/25/2024]
Abstract
Natural preservation materials have long been a focus of research in the quality control of fruits and vegetables. This study aimed to develop composite films with exceptional preservation properties by utilizing chitosan (CS) as the film-forming material and incorporating onion polysaccharide (ONP) as the active component. The CS-ONP composite films were prepared, and their performance and preservation effects were evaluated. The results demonstrated that increasing the ONP content significantly enhanced the shading, antimicrobial, and antioxidant capabilities of the CS-ONP composite films. Preservation experiments revealed that the CS-ONP composite films effectively delayed the quality decline of cherry tomatoes during storage. However, despite the improvements brought by ONP, certain drawbacks persisted, such as reduced mechanical properties and alterations in surface structure. In summary, the CS-ONP composite films exhibit promising potential as novel materials for fruit and vegetable preservation. PRACTICAL APPLICATION: The spoilage of fruits and vegetables can cause huge economic losses. This study addresses this challenge by using chitosan as the film-forming substrate and adding crude onion polysaccharide as the active ingredient to create composite films. The preservation effects of these films on cherry tomatoes were studied. Although only cherry tomatoes were tested in this study, the composite films demonstrated significant potential for broader applications in fruit and vegetable preservation.
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Affiliation(s)
- Ao Shen
- Department of Food Science, College of Public Health, Shenyang Medical College, Shenyang, China
| | - Tianzhu Zhang
- College of Pharmacy, Chongqing Medical and Pharmaceutical College, Chongqing, China
- Chongqing Engineering Research Center of Pharmaceutical Sciences, Chongqing, China
| | - Shuzhen Li
- Department of Immunology, College of Basic Medical Sciences, Shenyang Medical College, Shenyang, China
| | - Miaorong Xiao
- Department of Food Science, College of Public Health, Shenyang Medical College, Shenyang, China
| | - Zhijun Tian
- Department of Food Science, College of Public Health, Shenyang Medical College, Shenyang, China
| | - Jin Zhang
- Department of Food Science, College of Public Health, Shenyang Medical College, Shenyang, China
| | - Tongtong Lu
- Department of Food Science, College of Public Health, Shenyang Medical College, Shenyang, China
| | - Weiwei Yang
- Department of Food Science, College of Public Health, Shenyang Medical College, Shenyang, China
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3
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Wan H, Zhu Z, Sun DW. Deep eutectic solvents (DESs) films based on gelatin as active packaging for moisture regulation in fruit preservation. Food Chem 2024; 439:138114. [PMID: 38100877 DOI: 10.1016/j.foodchem.2023.138114] [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: 06/05/2023] [Revised: 11/20/2023] [Accepted: 11/27/2023] [Indexed: 12/17/2023]
Abstract
To develop a novel active packaging for fruit preservation, two different deep eutectic solvents (DESs) comprising choline chloride, betaine and glycerol [ChCl:Gly (1:2) and Be:Gly (1:2)] were prepared and the corresponding DESs-based films (DES@Gel) using gelatin as polymer matrix were fabricated. DES@Gel showed smoother morphologies and better optical and mechanical properties as compared with Gel. Moisture sorption isotherm curves, the enhancement of water vapour permeability (WVP) and the excellent moisture absorption-desorption cyclist performance illustrated the moisture regulation hypothesis mechanism of DES@Gel. Furthermore, cherry tomato preservation experiment was carried out and the groups treated with DES@Gel showed better performances. The moisture regulation property of DES@Gel could broaden new avenues for active packaging.
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Affiliation(s)
- Hongchen Wan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Zhiwei Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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4
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Yu M, Hou Y, Zheng L, Han Y, Wang D. Soy protein isolate-based active films functionalized with Zanthoxylum bungeanum by-products: Effects on barrier, mechanical, antioxidant and cherry tomato preservation performance. Int J Biol Macromol 2023; 253:127539. [PMID: 37858653 DOI: 10.1016/j.ijbiomac.2023.127539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 10/14/2023] [Accepted: 10/16/2023] [Indexed: 10/21/2023]
Abstract
In this work, soy protein isolate (SPI)-based films enriched with naturally sourced Zanthoxylum bungeanum leaf extract (ZBLE) were prepared. Different ZBLE contents (0, 1, 3, 5, and 7 % w/w SPI) were incorporated into the SPI matrix to investigate the effect of ZBLE on various properties of the obtained films. ZBLE exhibited excellent compatibility with SPI in terms of tensile strength, water barrier properties, UV-light resistance capability, and antioxidant activities. The films with 5 % ZBLE addition presented the most comprehensive performance. The release of total phenolic compounds in two different aqueous food simulants was analyzed. Furthermore, the films were employed to preserve fresh cherry tomatoes at 25 ± 1 °C for 18 days. The changes in the physicochemical properties (mass loss rate, decay rate, and vitamin C content) of cherry tomatoes revealed that the addition of ZBLE to films significantly extended the storage time. Therefore, the SPI/ZBLE composite film has the potential as an eco-friendly active packaging material for food preservation.
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Affiliation(s)
- Miao Yu
- College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
| | - Yuping Hou
- College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Lingli Zheng
- College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yingying Han
- College of Chemistry & Pharmacy, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Dongmei Wang
- College of Forestry, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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Shen A, Zhang T, Li S, Zhou X, Xiao M, Chen X, Zhang B, Yang W. Beneficial Effects of Pleurotus citrinopileatus Polysaccharide on the Quality of Cherry Tomatoes During Storage. Foodborne Pathog Dis 2023; 20:398-404. [PMID: 37486675 DOI: 10.1089/fpd.2023.0032] [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: 07/25/2023] Open
Abstract
Cherry tomatoes are highly well-liked and have a lot of nutritional value. However, the edible value of cherry tomatoes rapidly declines as their storage duration is extended. Pleurotus citrinopileatus polysaccharide (PCP) is a kind of polysaccharide obtained from P. citrinopileatus by water extraction. The effects of PCP were investigated to identify a way to maximally postpone cherry tomato degradation. The results showed that PCP had inhibitory effects on all 10 tested strains, and the inhibitory effect on Pseudomonas aeruginosa was the strongest. PCP could effectively reduce the weight loss rate and malondialdehyde accumulation of cherry tomatoes during storage, weaken the activity of polyphenol oxidase, and delay the decline of hardness, titratable acid content, and VC content compared with untreated cherry tomatoes. PCP solution at a concentration of 2 g/L exerted the best preservation effects. Therefore, PCP can potentially contribute to the preservation of vegetables and fruits.
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Affiliation(s)
- Ao Shen
- Department of Food Science, College of Public Health, Shenyang Medical College, Shenyang, China
| | - Tianzhu Zhang
- Department of Pharmaceutics, College of Pharmacy, Chongqing Medical and Pharmaceutical College, Chongqing, China
- Department of Pharmaceutics, Chongqing Engineering Research Center of Pharmaceutical Sciences, Chongqing, China
| | - Shuzhen Li
- Department of Immunology, College of Basic Medical Sciences, Shenyang Medical College, Shenyang, China
| | - Xiaoqing Zhou
- Department of Food Science, College of Public Health, Shenyang Medical College, Shenyang, China
| | - Miaorong Xiao
- Department of Food Science, College of Public Health, Shenyang Medical College, Shenyang, China
| | - Xiaodi Chen
- Department of Food Science, College of Public Health, Shenyang Medical College, Shenyang, China
| | - Bowen Zhang
- Department of Food Science, College of Public Health, Shenyang Medical College, Shenyang, China
| | - Weiwei Yang
- Department of Food Science, College of Public Health, Shenyang Medical College, Shenyang, China
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6
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Zhang M, Chen H. Development and characterization of starch‑sodium alginate-montmorillonite biodegradable antibacterial films. Int J Biol Macromol 2023; 233:123462. [PMID: 36716840 DOI: 10.1016/j.ijbiomac.2023.123462] [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: 09/16/2022] [Revised: 01/15/2023] [Accepted: 01/25/2023] [Indexed: 01/30/2023]
Abstract
The biodegradable antibacterial composite film blended with starch and sodium alginate was developed by solution casting method, using montmorillonite as the fortifier and star anise oil as the bacteriostat. Infrared analysis showed that montmorillonite and star anise oil were successfully incorporated into starch and sodium alginate to form a stable composite film. The addition of 6 wt% montmorillonite could enhance several properties of the films, including barrier properties, optical properties, thermal stability and mechanical properties. Meanwhile, the incorporation of star anise oil made the composite films have antibacterial properties to resist E. coli. Packing cherry tomatoes with starch‑sodium alginate-montmorillonite-star anise oil composite film could reduce the weight loss rate and decay rate of fresh cherry tomatoes. Soil burial experiments showed that the composite films exhibited a continuous biodegradation process. The starch‑sodium alginate-montmorillonite-star anise oil films decomposed into little pieces and were completely mixed in the soil within 22 days, which offered an application foreground for the development of biodegradable food packaging film with bacteriostatic activity.
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Affiliation(s)
- Minghui Zhang
- College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Hongyan Chen
- College of Science, Beijing Forestry University, Beijing 100083, China; Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
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7
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Zhang W, Roy S, Assadpour E, Cong X, Jafari SM. Cross-linked biopolymeric films by citric acid for food packaging and preservation. Adv Colloid Interface Sci 2023; 314:102886. [PMID: 37002960 DOI: 10.1016/j.cis.2023.102886] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 03/22/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023]
Abstract
There is a growing interest in the development of degradable and biopolymeric food packaging films (BFPFs) based on green ingredients and strategies due to their biocompatibility, sustainability, and renewable nature of bio-materials. The performance of BFPFs can be improved either by modifying the biopolymer molecules or by combining them with various additives, including nanomaterials, cross-linkers, bioactive compounds and other polymers. Among them, green cross-linking technology is considered as an effective method to improve the performance of BFPFs; citric acid (CA) is widely used as a natural green cross-linker in different BFPFs. In this study, after an overview on CA chemistry, different types of BFPFs cross-linked by CA have been discussed. In addition, this work summarizes the application of CA cross-linked BFPFs/coatings for food preservation in recent years. The role of CA as a cross-linking agent differs in various types of biopolymers, i.e. polysaccharide-based, protein-based and biopolyester-based biopolymers. Moreover, the cross-linking of CA with different biopolymer molecules is mainly related to the CA content and reaction state; the cross-linking process is significantly influenced by conditions such as temperature and pH. In conclusion, this work shows that CA as a natural green cross-linking agent could improve the performance of different BFPFs and enhance their food preservation capacity.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Bajhol, Solan 173229, India
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Xinli Cong
- School of Life Sciences, Hainan University, Haikou 570228, PR China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran..
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8
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Enhanced Adsorption of Citric Acid at the Calcite Surface by Adding Copper Ions: Flotation Separation of Scheelite from Calcite. Colloids Surf A Physicochem Eng Asp 2023. [DOI: 10.1016/j.colsurfa.2023.131036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Muiz LJ, Juwono AL, Krisnandi YK. A review: Silver–zinc oxide nanoparticles – organoclay-reinforced chitosan bionanocomposites for food packaging. OPEN CHEM 2022. [DOI: 10.1515/chem-2022-0224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Abstract
Research on bionanocomposites has been developed, while its application as food packaging is still being explored. They are usually made from natural polymers such as cellulose acetate, chitosan (CS), and polyvinyl alcohol. Bionanocomposite materials can replace traditional non-biodegradable plastic packaging materials, enabling them to use new, high-performance, lightweight, and environmentally friendly composite materials. However, this natural polymer has a weakness in mechanical properties. Therefore, a composite system is needed that will improve the properties of the biodegradable food packaging. The aim of this mini-review is to demonstrate recent progress in the synthesis, modification, characterization, and application of bionanocomposites reported by previous researchers. The focus is on the preparation and characterization of CS-based bionanocomposites. The mechanical properties of CS-based food packaging can be improved by adding reinforcement from inorganic materials such as organoclay. Meanwhile, the anti-bacterial properties of CS-based food packaging can be improved by adding nanoparticles such as Ag and ZnO.
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Affiliation(s)
- Lisna Junaeni Muiz
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Indonesia , Depok , 16424 , Indonesia
| | - Ariadne Lakshmidevi Juwono
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Indonesia , Depok , 16424 , Indonesia
| | - Yuni Krisyuningsih Krisnandi
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Indonesia , Depok , 16424 , Indonesia
- Department of Chemistry, Solid Inorganic Framework Laboratory, Faculty of Mathematics and Natural Science, Universitas Indonesia , Depok , 16424 , Indonesia
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