1
|
de Lima Silva ID, de Almeida Nascimento JA, de Moraes Filho LEPT, Caetano VF, de Andrade MF, de Almeida YMB, Hallwass F, Brito AMSS, Vinhas GM. Production of potential antioxidant and antimicrobial active films of poly (vinyl alcohol) incorporated with cashew tree extract. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | | | | | | | | | - Fernando Hallwass
- Department of Fundamental Chemistry Federal University of Pernambuco Recife Brazil
| | | | - Glória Maria Vinhas
- Department of Chemical Engineering Federal University of Pernambuco Recife Brazil
| |
Collapse
|
2
|
Fiorentini C, Bassani A, Duserm Garrido G, Merino D, Perotto G, Athanassiou A, Peräntie J, Halonen N, Spigno G. High-pressure autohydrolysis process of wheat straw for cellulose recovery and subsequent use in PBAT composites preparation. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102282] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
3
|
Development of antioxidant active PVA films with plant extract of Caesalpinia ferrea Martius. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111215] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
4
|
Characterization of Oxygen Scavenger Film Based on Sodium Ascorbate: Extending the Shelf Life of Peanuts. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02631-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
5
|
Implementation of Auto-Hydrolysis Process for the Recovery of Antioxidants and Cellulose from Wheat Straw. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10176112] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Wheat straw is an easily affordable, cost-effective and natural source of antioxidants and cellulose, but its full potential is not yet utilized. In the present investigation, an auto-hydrolytic process was applied to recover both antioxidant phenolic compounds and cellulose from wheat straw. Two three-step acid/alkaline fractionation processes were applied differing for the first step: a conventional mild acid hydrolysis or an auto-hydrolysis. The liquors from the first step were analyzed for the recovery of antioxidants, while the final residues from the whole process were analyzed for cellulose yield and purity. The auto-hydrolysis process led to a higher yield in antioxidants but also in sugars (glucose and xylose) and sugar degradation products (5-HMF, 5-MF, furfural) than the acid hydrolysis process. The overall cellulose recovery (about 45% g/100 gcellulose wheat straw dm) and purity was comparable in the two processes; therefore, the auto-hydrolysis-based process could be recommended as a potentially more environmentally friendly process to recover antioxidants and cellulose from wheat straw for different applications. Finally, a first study on the optimization of hydrolysis step was provided from the point of view of improving the cellulose yield, monitoring the sugars release during both the acid hydrolysis and the auto-hydrolysis process.
Collapse
|
6
|
Dilucia F, Lacivita V, Conte A, Del Nobile MA. Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance. Foods 2020; 9:E857. [PMID: 32630106 PMCID: PMC7404480 DOI: 10.3390/foods9070857] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/24/2020] [Accepted: 06/26/2020] [Indexed: 12/16/2022] Open
Abstract
Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, but they are a great source of bioactive compounds like polyphenols, vitamins or minerals. The amount of residue with potential utilization after processing has been estimated in millions of tons every year. For this reason, many researchers all around the world are making great efforts to valorize and reuse these valuable resources. Of greatest importance is the by-product potential to enhance the properties of packaging intended for food applications. Therefore, this overview collects the most recent researches dealing with fruit and vegetable by-products used to enhance physical, mechanical, antioxidant and antimicrobial properties of packaging systems. Recent advances on synthetic or bio-based films enriched with by-product components are extensively reviewed, with an emphasis on the role that by-product extracts can play in food packaging materials.
Collapse
Affiliation(s)
| | | | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25-71121 Foggia, Italy; (F.D.); (V.L.); (M.A.D.N.)
| | | |
Collapse
|
7
|
Hajji T, Mansouri S, Vecino-Bello X, Cruz-Freire JM, Rezgui S, Ferchichi A. Identification and characterization of phenolic compounds extracted from barley husks by LC-MS and antioxidant activity in vitro. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.03.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
8
|
Ganiari S, Choulitoudi E, Oreopoulou V. Edible and active films and coatings as carriers of natural antioxidants for lipid food. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.009] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
9
|
Development of low-density polyethylene antioxidant active films containing α-tocopherol loaded with MCM-41(Mobil Composition of Matter No. 41) mesoporous silica. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.06.025] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
10
|
Rodríguez-López L, Vecino X, Barbosa-Pereira L, Moldes AB, Cruz JM. A multifunctional extract from corn steep liquor: antioxidant and surfactant activities. Food Funct 2016; 7:3724-32. [PMID: 27492045 DOI: 10.1039/c6fo00979d] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In the last few years the awareness of consumers and institutions about the impact that our industrial processes has on health and the environment has increased, demanding more natural products. In this work, a multifunctional bioactive extract with surfactant and antioxidant properties, composed mainly of C16 and C18 fatty acids, and phenolic compounds (vanillic acid, p-coumaric acid, ferulic acid, sinapic acid and quercetin) was obtained from corn steep liquor (CSL). Different liquid-liquid extraction protocols were evaluated obtaining a natural extract, which was able to reduce the surface tension of water by more than 30 units, showing antioxidant activity with an EC50 of 8.51 mg mL(-1) and a yield of 6.85 g of extract per kg of CSL. Additionally, it was observed that after liquid-liquid extraction with chloroform, the aqueous phase can be subjected to a hydrothermal treatment, followed by extraction with ethyl acetate, in order to obtain another extract (24.7 g of extract per kg of CSL) with a higher antioxidant capacity (EC50 of 4.02 mg mL(-1)). In this case the antioxidant extract is composed of protocatechuic acid, vanillic acid, caffeic acid, epicatechin, p-coumaric acid, ferulic acid, sinapic acid and quercetin.
Collapse
Affiliation(s)
- L Rodríguez-López
- Chemical Engineering Department, School of Industrial Engineering (EEI), University of Vigo, Campus As Lagoas-Marcosende, 36310 Vigo-Pontevedra, Spain.
| | | | | | | | | |
Collapse
|
11
|
Development of antioxidant active films containing sodium ascorbate (SA) and ethylene vinyl alcohol (EVOH) to extend the shelf life of peanut. Journal of Food Science and Technology 2015; 53:1766-83. [PMID: 27413205 DOI: 10.1007/s13197-015-2133-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/27/2015] [Accepted: 12/07/2015] [Indexed: 10/22/2022]
Abstract
In this study, low-density polyethylene (LDPE) containing oxygen scavenger based on sodium ascorbate (SA) and ethylene vinyl alcohol (EVOH) at 5, 10 and 15 % concentrations were produced through extrusion method. In addition, the effect of size of SA, thickness LDPE (7.5, 15, 30 and 45 μm), and number of layers (monolayer, two-layers, three-layers and four-layers) were investigated. Oxygen and water vapor permeability, tensile stress, SA migration and antioxidant activity, thermal stability, scan electron microscopy (SEM), and FT-IR of the films were measured. Moreover, the performance of produced films to prevent of oxidation of packaged peanuts during storage at 40 °C was studied. The results revealed that the active films containing SA (especially at 10 % SA) present suitable performance and features to increase the shelf-life of peanuts.
Collapse
|
12
|
Engida AM, Faika S, Nguyen-Thi BT, Ju YH. Analysis of major antioxidants from extracts of Myrmecodia pendans by UV/visible spectrophotometer, liquid chromatography/tandem mass spectrometry, and high-performance liquid chromatography/UV techniques. J Food Drug Anal 2015; 23:303-309. [PMID: 28911386 PMCID: PMC9351773 DOI: 10.1016/j.jfda.2014.07.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2014] [Revised: 07/09/2014] [Accepted: 07/10/2014] [Indexed: 01/27/2023] Open
Abstract
In the present work, heat reflux extraction with ethanol/water (80:20; v/v) as the solvent was used to extract antioxidants from Myrmecodia pendans. The crude extract (CE) was fractionated using hexane and ethyl acetate. Ethyl acetate fraction (EAF) and aqueous fraction were collected. Antioxidant activity against 1,1-diphenyl-2-picrylhydrazyl-radical radical and ferric reducing power of the CE, EAF, and aqueous fraction were evaluated. EAF showed comparable antioxidant activity against 1,1-diphenyl-2-picrylhydrazyl-radical radical and ferric reducing power to those of the CE. UV/visible, liquid chromatography/electrospray ionization/tandem mass spectrometry, and high-performance liquid chromatography were employed for identifying the major antioxidant compounds in the EAF. Three major phenolic compounds (rosmarinic acid, procyanidin B1, and polymer of procyanidin B1) were identified. The first two compounds were confirmed and quantified by high-performance liquid chromatography using authentic standards, but confirmation of the third compound was hampered by a lack of commercial standard. Concentrations of rosmarinic acid and procyanidin B1 in the EAF were found to be 20.688 ±1.573 mg/g dry sample and 3.236 ±0.280 mg/g dry sample, respectively. All these three compounds are reported for the first time in sarang semut.
Collapse
|
13
|
Cestari LA, Gaiotto RC, Antigo JL, Scapim MRS, Madrona GS, Yamashita F, Pozza MSS, Prado IN. Effect of active packaging on low-sodium restructured chicken steaks. Journal of Food Science and Technology 2014; 52:3376-82. [PMID: 26028718 DOI: 10.1007/s13197-014-1357-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/25/2014] [Accepted: 04/01/2014] [Indexed: 11/24/2022]
Abstract
Contributing for a healthier lifestyle, the technology of active and biodegradable packaging with antimicrobial and/or antioxidants compounds and reduced sodium intake have been increasingly applied in meat and meat products. Thus, the objective of this research was to assess the effectiveness of oregano essential oil (OEO) and potassium sorbate incorporated in packaging applied to the restructured chicken steaks with 40 % reduction in sodium chloride in frozen storage for 150 days. The composition of packaging did not influence moisture, crude protein, total lipids, ash, sodium and potassium content as well as pH evaluated on days 0 and 150. Salty taste was the only significant indication in the sensory analysis (p < 0.05). The use of 1 % and 0.5 % OEO incorporated in packaging reduced rancidity through lipid oxidation and can be regarded as an active antioxidant; the use of oregano or potassium sorbate in active films caused the development delay effect E. coli. Thus, the use of active packaging may maintain the product quality.
Collapse
Affiliation(s)
- L A Cestari
- Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil
| | - R C Gaiotto
- Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil
| | - J L Antigo
- Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil
| | - M R S Scapim
- Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil
| | - G S Madrona
- Department of Food Engineer, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil
| | - F Yamashita
- Department of Food Science and Technology, State University of Londrina, UEL, Highway Celso Garcia Cid Pr 445 Km 380, ZIP 86051-990 Londrina, PR Brazil
| | - M S S Pozza
- Department of Animal Science, State University of Parana West, UNIOESTE, Pernambuco street, 1777, ZIP 5960-000 Marechal Cândido Rondom, PR Brazil
| | - I N Prado
- Department of Animal Science, State University of Maringa, UEM, Colombo Avenue, 5790, ZIP 87020-900 Maringa, PR Brazil
| |
Collapse
|
14
|
Tátraaljai D, Major L, Földes E, Pukánszky B. Study of the effect of natural antioxidants in polyethylene: Performance of β-carotene. Polym Degrad Stab 2014. [DOI: 10.1016/j.polymdegradstab.2014.02.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
15
|
Preparation of a barley bran protein–gelatin composite film containing grapefruit seed extract and its application in salmon packaging. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.07.010] [Citation(s) in RCA: 77] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|