1
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Wang L, Ma F, Li Z, Zhang Y. Immobilizing amyloglucosidase on inorganic hybrid nanoflowers to prepare time-temperature integrators for chilled pork quality monitoring. Food Chem 2024; 437:137876. [PMID: 37931448 DOI: 10.1016/j.foodchem.2023.137876] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 10/25/2023] [Accepted: 10/25/2023] [Indexed: 11/08/2023]
Abstract
Time-temperature integrators (TTIs) based on amyloglucosidase@Cu3(PO4)2 nanoflowers (AMG@NFs) were developed to monitor the freshness of chilled pork. AMG@NFs were synthesized through biomineralization, resulting in enhanced activity and stability of amyloglucosidase. The TTI prototypes were constructed by hydrolyzing maltodextrin with AMG@NFs. The hue of the TTIs varied from burgundy to colorless, and the discoloration kinetics were investigated. The deterioration process of chilled pork was explored, and the activation energy (Ea) was calculated as 67.32 ± 5.13 kJ/mol. To optimize costs and match TTIs with food, 6#TTI was selected to predict the quality of chilled pork. The dynamic temperature test revealed that the cumulative effective temperatures of chilled pork and 6#TTI were 289.34 K and 290.05 K, respectively, which indicated that 6#TTI was highly reliable and suitable for monitoring the actual chilled pork system. This study offers a new approach for real-time and accurate visual monitoring of chilled pork quality.
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Affiliation(s)
- Lin Wang
- Henan University of Animal Husbandry and Economy, No. 6 Longzihu North Road, Zhengzhou, Henan 450046, China.
| | - Falai Ma
- Zhengzhou Golden Leaf Industrial Co., Ltd., No. 73 Longhai East Road, Zhengzhou, Henan 450002, China
| | - Zihan Li
- Henan University of Animal Husbandry and Economy, No. 6 Longzihu North Road, Zhengzhou, Henan 450046, China
| | - Yan Zhang
- Henan University of Animal Husbandry and Economy, No. 6 Longzihu North Road, Zhengzhou, Henan 450046, China.
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2
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Ibrahim MA, Alhalafi MH, Emam EAM, Ibrahim H, Mosaad RM. A Review of Chitosan and Chitosan Nanofiber: Preparation, Characterization, and Its Potential Applications. Polymers (Basel) 2023; 15:2820. [PMID: 37447465 DOI: 10.3390/polym15132820] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 06/13/2023] [Accepted: 06/15/2023] [Indexed: 07/15/2023] Open
Abstract
Chitosan is produced by deacetylating the abundant natural chitin polymer. It has been employed in a variety of applications due to its unique solubility as well as its chemical and biological properties. In addition to being biodegradable and biocompatible, it also possesses a lot of reactive amino side groups that allow for chemical modification and the creation of a wide range of useful derivatives. The physical and chemical characteristics of chitosan, as well as how it is used in the food, environmental, and medical industries, have all been covered in a number of academic publications. Chitosan offers a wide range of possibilities in environmentally friendly textile processes because of its superior absorption and biological characteristics. Chitosan has the ability to give textile fibers and fabrics antibacterial, antiviral, anti-odor, and other biological functions. One of the most well-known and frequently used methods to create nanofibers is electrospinning. This technique is adaptable and effective for creating continuous nanofibers. In the field of biomaterials, new materials include nanofibers made of chitosan. Numerous medications, including antibiotics, chemotherapeutic agents, proteins, and analgesics for inflammatory pain, have been successfully loaded onto electro-spun nanofibers, according to recent investigations. Chitosan nanofibers have several exceptional qualities that make them ideal for use in important pharmaceutical applications, such as tissue engineering, drug delivery systems, wound dressing, and enzyme immobilization. The preparation of chitosan nanofibers, followed by a discussion of the biocompatibility and degradation of chitosan nanofibers, followed by a description of how to load the drug into the nanofibers, are the first issues highlighted by this review of chitosan nanofibers in drug delivery applications. The main uses of chitosan nanofibers in drug delivery systems will be discussed last.
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Affiliation(s)
- Marwan A Ibrahim
- Department of Biology, College of Science, Majmaah University, Al-Majmaah 11952, Saudi Arabia
- Faculty of Women for Arts, Science and Education, Ain Shams University, Cairo 11566, Egypt
| | - Mona H Alhalafi
- Department of Chemistry, College of Science, Majmaah University, Al-Majmaah 11952, Saudi Arabia
| | - El-Amir M Emam
- Faculty of Applied Arts, Textile Printing, Dyeing and Finishing Department, Helwan University, Cairo 11795, Egypt
| | - Hassan Ibrahim
- Pretreatment and Finishing of Cellulosic Fibers Department, Textile Research and Technology Institute, National Research Centre, Cairo 12622, Egypt
| | - Rehab M Mosaad
- Department of Biology, College of Science, Majmaah University, Al-Majmaah 11952, Saudi Arabia
- Faculty of Women for Arts, Science and Education, Ain Shams University, Cairo 11566, Egypt
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3
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Versino F, Ortega F, Monroy Y, Rivero S, López OV, García MA. Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations. Foods 2023; 12:foods12051057. [PMID: 36900574 PMCID: PMC10000825 DOI: 10.3390/foods12051057] [Citation(s) in RCA: 31] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/14/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023] Open
Abstract
Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Besides, changes in people's lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability.
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Affiliation(s)
- Florencia Versino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ingeniería, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
- Correspondence:
| | - Florencia Ortega
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Yuliana Monroy
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
| | - Sandra Rivero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Olivia Valeria López
- Planta Piloto de Ingeniería Química (PLAPIQUI), UNS-CONICET, Camino La Carrindanga km.7, Bahía Blanca 8000, Argentina
| | - María Alejandra García
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
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4
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Nano-biocatalytic Systems for Cellulose de-polymerization: A Drive from Design to Applications. Top Catal 2023. [DOI: 10.1007/s11244-023-01785-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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5
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Kolak S, Birhanlı E, Boran F, Bakar B, Ulu A, Yeşilada Ö, Ateş B. Tailor-made novel electrospun polycaprolactone/polyethyleneimine fiber membranes for laccase immobilization: An all-in-one material to biodegrade textile dyes and phenolic compounds. CHEMOSPHERE 2023; 313:137478. [PMID: 36513203 DOI: 10.1016/j.chemosphere.2022.137478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 11/10/2022] [Accepted: 12/03/2022] [Indexed: 06/17/2023]
Abstract
In spite of many works on the biodegradation of textile dyes and phenolic compounds, we propose a new, inexpensive, environmentally friendly, and sustainable material based on electrospun fiber and immobilized laccase. The polycaprolactone (PCL)/polyethyleneimine (PEI) electrospun fibers were optimized and prepared by electrospinning technique according to the operational parameters like PCL concentration (12 wt%), PEI concentration (10 wt%), voltage (16 kV), needle tip-collector distance (20 cm), and injection speed (0.7 mL/h). Next, characterization studies were performed to investigate the morphology and structure of the electrospun fibers without and with laccase. The crude laccase was obtained by cultivating the white rot fungus T. trogii (TT), and T. versicolor (TV). The resulting electrospun fibers showed a smooth surface with a mean diameter of around 560 nm, and larger diameters were observed after laccase immobilization. According to the results, immobilization increased the stability properties of laccase such as storage, and operational. For instance, the residual activity of the PCL/PEI/TTL and PCL/PEI/TVL after 10 repeated cycles, was 33.2 ± 0.2% and 26.0 ± 0.9%, respectively. After 3 weeks of storage, they retained around 30% of their original activity. Moreover, the PCL/PEI/TTL and PCL/PEI/TVL were found to possess high decolorization yield to remove Orange II and Malachite Green textile dyes from solutions imitating polluted waters. Among them, the PCL/PEI/TTL exhibited the highest decolorization efficiencies of Orange II and Malachite Green after 8 continuous uses at pH 5 and a temperature of 50 °C, reaching over 86%, and 46%, respectively. Moreover, PCL/PEI/TTL and PCL/PEI/TVL effectively degraded the 2,6-dichlorophenol phenolic compound at an optimal pH and temperature range and exhibited maximum removal efficiency of 52.6 ± 0.1% and 64.5 ± 7.6%, respectively. Our approach combines the advantageous properties of electrospun fiber material and immobilization strategy for the efficient use of industrial scale important enzymes such as laccase in various enzymatic applications.
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Affiliation(s)
- Seda Kolak
- Biochemistry and Biomaterials Research Laboratory, Department of Chemistry, Faculty of Arts and Science, Inönü University, 44280, Malatya, Turkey
| | - Emre Birhanlı
- Biotechnology Research Laboratory, Department of Biology, Faculty of Arts and Science, Inönü University, 44280, Malatya, Turkey
| | - Filiz Boran
- Biotechnology Research Laboratory, Department of Biology, Faculty of Arts and Science, Inönü University, 44280, Malatya, Turkey
| | - Büşra Bakar
- Biochemistry and Biomaterials Research Laboratory, Department of Chemistry, Faculty of Arts and Science, Inönü University, 44280, Malatya, Turkey
| | - Ahmet Ulu
- Biochemistry and Biomaterials Research Laboratory, Department of Chemistry, Faculty of Arts and Science, Inönü University, 44280, Malatya, Turkey.
| | - Özfer Yeşilada
- Biotechnology Research Laboratory, Department of Biology, Faculty of Arts and Science, Inönü University, 44280, Malatya, Turkey
| | - Burhan Ateş
- Biochemistry and Biomaterials Research Laboratory, Department of Chemistry, Faculty of Arts and Science, Inönü University, 44280, Malatya, Turkey.
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6
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Development of a gallic acid based time temperature indicator with adjustable activation energy. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Ehsani N, Rostamabadi H, Dadashi S, Ghanbarzadeh B, Kharazmi MS, Jafari SM. Electrospun nanofibers fabricated by natural biopolymers for intelligent food packaging. Crit Rev Food Sci Nutr 2022; 64:5016-5038. [PMID: 36419371 DOI: 10.1080/10408398.2022.2147900] [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: 11/25/2022]
Abstract
An "intelligent" or smart packaging is able to continuously monitor physicochemical and/or biological variations of packaged food materials, providing real-time information concerning their quality, maturity, and safety. Electrospun nanofiber (ENF) structures, nowadays, reckon as versatile biomaterial platforms in designing intelligent packaging (IP) systems. Natural biopolymer-based ENF traits, for example, surface chemistry, rate of degradation, fiber diameter, and degree of alignment, facilitate the development of unique, tunable IP, enhancing food quality, and safety. In this review, after a brief overview of the electrospinning process, we review food IP systems, which can be utilized to detect variations in food features, for example, those based on alterations in temperature, O2 level, time, humidity, pH, or microbial contamination. Different intelligent approaches that are applicable in engineering IP materials are then highlighted, that is, indicators, data carriers, and sensors. The latest research on the application of ENFs made with natural biopolymers in food IP and their performance on different packaged food types (i.e. meat, fruits and vegetables, dairy products, etc.) are underlined. Finally, the challenges and outlook of these systems in the food industry are discussed.
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Affiliation(s)
- Niloufar Ehsani
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Saeed Dadashi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
- Department of Food Engineering, Faculty of Engineering, Near East University, Nicosia, Cyprus
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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8
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Shou W, Wang Y, Yao Y, Chen L, Lin B, Lin Z, Guoa L. A two-dimensional disposable full-history time-temperature indicator for cold chain logistics. Anal Chim Acta 2022; 1237:340618. [DOI: 10.1016/j.aca.2022.340618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/10/2022] [Accepted: 11/11/2022] [Indexed: 11/15/2022]
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9
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Polymer/Enzyme Composite Materials—Versatile Catalysts with Multiple Applications. CHEMISTRY 2022. [DOI: 10.3390/chemistry4040087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
A significant interest was granted lately to enzymes, which are versatile catalysts characterized by natural origin, with high specificity and selectivity for particular substrates. Additionally, some enzymes are involved in the production of high-valuable products, such as antibiotics, while others are known for their ability to transform emerging contaminates, such as dyes and pesticides, to simpler molecules with a lower environmental impact. Nevertheless, the use of enzymes in industrial applications is limited by their reduced stability in extreme conditions and by their difficult recovery and reusability. Rationally, enzyme immobilization on organic or inorganic matrices proved to be one of the most successful innovative approaches to increase the stability of enzymatic catalysts. By the immobilization of enzymes on support materials, composite biocatalysts are obtained that pose an improved stability, preserving the enzymatic activity and some of the support material’s properties. Of high interest are the polymer/enzyme composites, which are obtained by the chemical or physical attachment of enzymes on polymer matrices. This review highlights some of the latest findings in the field of polymer/enzyme composites, classified according to the morphology of the resulting materials, following their most important applications.
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10
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Application of Time–Temperature Indicator/Integrator Based on the Maillard Reaction to Frozen Food Distribution. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02821-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Kasaai MR. Bio-nano-composites containing at least two components, chitosan and zein, for food packaging applications: A review of the nano-composites in comparison with the conventional counterparts. Carbohydr Polym 2022; 280:119027. [PMID: 35027129 DOI: 10.1016/j.carbpol.2021.119027] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 11/29/2021] [Accepted: 12/15/2021] [Indexed: 11/25/2022]
Abstract
Both chitosan and zein are safe industrial biopolymers for the 21St century, respecting environmentally concerns. This review mainly is focused on preparations, properties and applications of a promising food packaging material, chitosan-zein nano-composite (NC). The properties and applications of the NCs were compared with their conventional counterparts. The structure of chitosan- zein composites was proposed. A procedure for preparations of conventional and nano zein-chitosan composites was proposed. The sizes of composites depend on molecular weight of chitosan and zein, the ratio of chitosan/zein, and pH of chitosan-zein solutions. The NCs had superior mechanical, antimicrobial, antioxidant, and barrier properties compared with the conventional ones. The properties of the composites were further improved by introduction of bioactive compounds, fillers or plasticizers. The composites have potential to employ as coatings/packaging materials to protect mushroom, meats, and fresh fruits and vegetables.
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Affiliation(s)
- Mohammad Reza Kasaai
- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Khazar Abad Road, Km. 9, P.O. Box, 578, Sari, Mazandaran, Iran.
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12
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Flórez M, Guerra-Rodríguez E, Cazón P, Vázquez M. Chitosan for food packaging: Recent advances in active and intelligent films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107328] [Citation(s) in RCA: 45] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Kim HJ, Roy S, Rhim JW. Gelatin/agar-based color-indicator film integrated with Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles for monitoring freshness of shrimp. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107294] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Siddiqui J, Taheri M, Alam AU, Deen MJ. Nanomaterials in Smart Packaging Applications: A Review. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2022; 18:e2101171. [PMID: 34514693 DOI: 10.1002/smll.202101171] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 06/01/2021] [Indexed: 05/22/2023]
Abstract
Food wastage is a critical and world-wide issue resulting from an excess of food supply, poor food storage, poor marketing, and unstable markets. Since food quality depends on consumer standards, it becomes necessary to monitor the quality to ensure it meets those standards. Embedding sensors with active nanomaterials in food packaging enables customers to monitor the quality of their food in real-time. Though there are many different sensors that can monitor food quality and safety, pH sensors and time-temperature indicators (TTIs) are the most critical metrics in indicating quality. This review showcases some of the recent progress, their importance, preconditions, and the various future needs of pH sensors and TTIs in food packaging for smart sensors in food packaging applications. In discussing these topics, this review includes the materials used to make these sensors, which vary from polymers, metals, metal-oxides, carbon-based materials; and their modes of fabrication, ranging from thin or thick film deposition methods, solution-based chemistry, and electrodeposition. By discussing the use of these materials, novel fabrication process, and problems for the two sensors, this review offers solutions to a brighter future for the use of nanomaterials for pH indicator and TTIs in food packaging applications.
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Affiliation(s)
- Junaid Siddiqui
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
| | - Mahtab Taheri
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
| | - Arif Ul Alam
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
| | - M Jamal Deen
- Electrical and Computer Engineering (ECE) Department, McMaster University, 1280 Main Street W, Hamilton, Ontario, L8S 4K1, Canada
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15
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Lin CX, Hsu HH, Chang YH, Chen SH, Lin SB, Lou SN, Chen HH. Expanding the Applicability of an Innovative Laccase TTI in Intelligent Packaging by Adding an Enzyme Inhibitor to Change Its Coloration Kinetics. Polymers (Basel) 2021; 13:polym13213646. [PMID: 34771203 PMCID: PMC8587941 DOI: 10.3390/polym13213646] [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: 09/17/2021] [Revised: 10/18/2021] [Accepted: 10/18/2021] [Indexed: 12/02/2022] Open
Abstract
Enzymatic time–temperature indicators (TTIs) usually suffer from instability and inefficiency in practical use as food quality indicator during storage. The aim of this study was to address the aforementioned problem by immobilizing laccase on electrospun chitosan fibers to increase the stability and minimize the usage of laccase. The addition of NaN3, as and enzyme inhibitor, was intended to extend this laccase TTI coloration rate and activation energy (Ea) range, so as to expand the application range of TTIs for evaluating changes in the quality of foods during storage. A two-component time–temperature indicator was prepared by immobilizing laccase on electrospun chitosan fibers as a TTI film, and by using guaiacol solution as a coloration substrate. The color difference of the innovative laccase TTI was discovered to be <3, and visually indistinguishable when OD500 reached 3.2; the response reaction time was regarded as the TTI’s coloration endpoint. Enzyme immobilization and the addition of NaN3 increased coloration Km and reduced coloration Vmax. The coloration Vmax decreased to 64% when 0.1 mM NaN3 was added to the TTI, which exhibited noncompetitive inhibition and a slower coloration rate. Coloration hysteresis appeared in the TTI with NaN3, particularly at low temperatures. For TTI coloration, the Ea increased to 29.92–66.39 kJ/mol when 15–25 μg/cm2 of laccase was immobilized, and the endpoint increased to 11.0–199.5 h when 0–0.10 mM NaN3 was added. These modifications expanded the applicability of laccase TTIs in intelligent food packaging.
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Affiliation(s)
- Cheng-Xuan Lin
- Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan; (C.-X.L.); (H.-H.H.); (Y.-H.C.); (S.-B.L.); (S.-N.L.)
| | - Hao-Hsin Hsu
- Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan; (C.-X.L.); (H.-H.H.); (Y.-H.C.); (S.-B.L.); (S.-N.L.)
| | - Yu-Hsuan Chang
- Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan; (C.-X.L.); (H.-H.H.); (Y.-H.C.); (S.-B.L.); (S.-N.L.)
| | - Shih-Hsin Chen
- Institute of Food Science and Technology, National Taiwan University, Roosevelt Road, Taipei City 10617, Taiwan;
| | - Shih-Bin Lin
- Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan; (C.-X.L.); (H.-H.H.); (Y.-H.C.); (S.-B.L.); (S.-N.L.)
| | - Shyi-Neng Lou
- Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan; (C.-X.L.); (H.-H.H.); (Y.-H.C.); (S.-B.L.); (S.-N.L.)
| | - Hui-Huang Chen
- Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan; (C.-X.L.); (H.-H.H.); (Y.-H.C.); (S.-B.L.); (S.-N.L.)
- Correspondence: ; Tel.: +886-3-931-7764
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16
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Electrospun nanofibers as food freshness and time-temperature indicators: A new approach in food intelligent packaging. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102804] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Alvarado-Ramírez L, Rostro-Alanis M, Rodríguez-Rodríguez J, Castillo-Zacarías C, Sosa-Hernández JE, Barceló D, Iqbal HMN, Parra-Saldívar R. Exploring current tendencies in techniques and materials for immobilization of laccases - A review. Int J Biol Macromol 2021; 181:683-696. [PMID: 33798577 DOI: 10.1016/j.ijbiomac.2021.03.175] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 02/16/2021] [Accepted: 03/26/2021] [Indexed: 02/05/2023]
Abstract
Nanotechnology has transformed the science behind many biotechnological sectors, and applied bio-catalysis is not the exception. In 2017, the enzyme industry was valued at more than 7 billion USD and projected to 10.5 billion by 2024. The laccase enzyme is an oxidoreductase capable of oxidizing phenolic and non-phenolic compounds that have been considered an essential tool in the fields currently known as white biotechnology and green chemistry. Laccase is one of the most robust biocatalysts due to its wide applications in different environmental processes such as detecting and treating chemical pollutants and dyes and pharmaceutical removal. However, these biocatalytic processes are usually limited by the lack of stability of the enzyme, the half-life time, and the application feasibility at an industrial scale. Physical or chemical approaches have performed different laccase's immobilization methods to improve its catalytic properties and reuse. Emerging technologies have been proven to reduce the manufacturing process cost and increase application feasibility while looking for ecological and economical materials that can be used as support. Therefore, this review discusses the trends of enzyme immobilization recently studied, analyzing biomaterials and agro-industrial waste used for that intention, their advantages, and disadvantages. Finally, the work also highlights the performance obtained with these materials and current challenges and potential alternatives.
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Affiliation(s)
| | | | | | | | | | - Damià Barceló
- Department of Environmental Chemistry, Institute of Environmental Assessment and Water Research (IDAEA-CSIC), Jordi Girona, 18-26, 08034 Barcelona, Spain; Catalan Institute for Water Research (ICRA-CERCA), Parc Científic i Tecnològic de la Universitat de Girona, c/Emili Grahit, 101, Edifici H2O, 17003 Girona, Spain; College of Environmental and Resources Sciences, Zhejiang A&F University, Hangzhou 311300, China.
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico.
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18
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Ribeiro ES, de Farias BS, Sant'Anna Cadaval Junior TR, de Almeida Pinto LA, Diaz PS. Chitosan-based nanofibers for enzyme immobilization. Int J Biol Macromol 2021; 183:1959-1970. [PMID: 34090851 DOI: 10.1016/j.ijbiomac.2021.05.214] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 05/20/2021] [Accepted: 05/31/2021] [Indexed: 12/13/2022]
Abstract
The widespread application of soluble enzymes in industrial processes is considered restrict due to instability of enzymes outside optimum operating conditions. For instance, enzyme immobilization can overcome this issue. In fact, chitosan-based nanofibers have outstanding properties, which can improve the efficiency in enzyme immobilization and the stability of enzymes over a wide range of operating conditions. These properties include biodegradability, antimicrobial activity, non-toxicity, presence of functional groups (amino and hydroxyl), large surface area to volume ratio, enhanced porosity and mechanical properties, easy separations and reusability. Therefore, the present review explores the advantages and drawbacks concerning the different methods of enzyme immobilization, including adsorption, cross-linking and entrapment. All these strategies have questions that still need to be addressed, such as elucidation of adsorption mechanism (physisorption or chemisorption); effect of cross-linking reaction on intramolecular and intermolecular interactions and the effect of internal and external diffusional limitations on entrapment of enzymes. Moreover, the current review discusses the challenges and prospects regarding the application of chitosan-based nanofibers in enzyme immobilization, towards maximizing catalytic activity and lifetime.
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Affiliation(s)
- Eduardo Silveira Ribeiro
- Biotechnology Unit, Technology Development Center, Federal University of Pelotas, Campus Capão do Leão, Capão do Leão, Brazil
| | - Bruna Silva de Farias
- School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 - Itália Avenue, 96203-900 Rio Grande, Brazil.
| | | | - Luiz Antonio de Almeida Pinto
- School of Chemistry and Food, Federal University of Rio Grande (FURG), km 8 - Itália Avenue, 96203-900 Rio Grande, Brazil.
| | - Patrícia Silva Diaz
- Biotechnology Unit, Technology Development Center, Federal University of Pelotas, Campus Capão do Leão, Capão do Leão, Brazil
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Staphylococcus aureus Specific Electrospun Wound Dressings: Influence of Immobilization Technique on Antibacterial Efficiency of Novel Enzybiotic. Pharmaceutics 2021; 13:pharmaceutics13050711. [PMID: 34068117 PMCID: PMC8152744 DOI: 10.3390/pharmaceutics13050711] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 04/28/2021] [Accepted: 05/10/2021] [Indexed: 12/31/2022] Open
Abstract
The spread of antimicrobial resistance requires the development of novel strategies to combat superbugs. Bacteriolytic enzymes (enzybiotics) that selectively eliminate pathogenic bacteria, including resistant strains and biofilms, are attractive alternatives to antibiotics, also as a component of a new generation of antimicrobial wound dressings. AuresinePlus is a novel, engineered enzybiotic effective against Staphylococcus aureus-one of the most common pathogenic bacteria, found in infected wounds with a very high prevalence of antibiotic resistance. We took advantage of its potent lytic activity, selectivity, and safety to prepare a set of biodegradable PLGA/chitosan fibers generated by electrospinning. Our aim was to produce antimicrobial nonwovens to deliver enzybiotics directly to the infected wound and better control its release and activity. Three different methods of enzyme immobilization were tested: physical adsorption on the previously hydrolyzed surface, and covalent bonding formation using N-hydroxysuccinimide/N-(3-Dimethylaminopropyl)-N'-ethylcarbodiimide (NHS/EDC) or glutaraldehyde (GA). The supramolecular structure and functional properties analysis revealed that the selected methods resulted in significant development of nanofibers surface topography resulting in an efficient enzybiotic attachment. Both physically adsorbed and covalently bound enzymes (by NHS/EDC method) exhibited prominent antibacterial activity. Here, we present the extensive comparison between methods for the effective attachment of the enzybiotic to the electrospun nonwovens to generate biomaterials effective against antibiotic-resistant strains. Our intention was to present a comprehensive proof-of-concept study for future antimicrobial wound dressing development.
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Enzymatic Time-Temperature Indicator Prototype Developed by Immobilizing Laccase on Electrospun Fibers to Predict Lactic Acid Bacterial Growth in Milk during Storage. NANOMATERIALS 2021; 11:nano11051160. [PMID: 33946708 PMCID: PMC8146246 DOI: 10.3390/nano11051160] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 04/22/2021] [Accepted: 04/26/2021] [Indexed: 11/16/2022]
Abstract
Laccase was immobilized on a chitosan/polyvinyl alcohol/tetraethylorthosilicate electrospun film (ceCPTL) and colored with guaiacol to obtain a laccase time-temperature indicator (TTI) prototype. The activation energy (Ea) of coloration of the prototype was 50.89-33.62 kJ/mol when 8-25 μg/cm2 laccase was immobilized on ceCPTL, and that of lactic acid bacteria (LAB) growth in milk was 73.32 kJ/mol. The Ea of coloration of the TTI prototype onto which 8-10 μg/cm2 laccase was immobilized was in the required range for predicting LAB growth in milk. The coloration endpoint of the TTI prototype onto which 10 μg/cm2 (0.01 U) laccase was immobilized could respond to the LAB count reaching 106 colony-forming units (CFU)/mL in milk during a static temperature response test, and the prediction error was discovered to be low. In dynamic temperature response experiments with intermittent temperature changes between 4 and 25 °C, the coloration rate of the laccase TTI prototype was consistent with LAB growth. The results of this study indicate that the laccase TTI prototype can be applied as a visual monitoring indicator to assist in evaluating milk quality in cold chains.
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21
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Flores-Hernandez DR, Santamaria-Garcia VJ, Melchor-Martínez EM, Sosa-Hernández JE, Parra-Saldívar R, Bonilla-Rios J. Paper and Other Fibrous Materials-A Complete Platform for Biosensing Applications. BIOSENSORS 2021; 11:128. [PMID: 33919464 PMCID: PMC8143474 DOI: 10.3390/bios11050128] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 04/02/2021] [Accepted: 04/06/2021] [Indexed: 01/22/2023]
Abstract
Paper-based analytical devices (PADs) and Electrospun Fiber-Based Biosensors (EFBs) have aroused the interest of the academy and industry due to their affordability, sensitivity, ease of use, robustness, being equipment-free, and deliverability to end-users. These features make them suitable to face the need for point-of-care (POC) diagnostics, monitoring, environmental, and quality food control applications. Our work introduces new and experienced researchers in the field to a practical guide for fibrous-based biosensors fabrication with insight into the chemical and physical interaction of fibrous materials with a wide variety of materials for functionalization and biofunctionalization purposes. This research also allows readers to compare classical and novel materials, fabrication techniques, immobilization methods, signal transduction, and readout. Moreover, the examined classical and alternative mathematical models provide a powerful tool for bioanalytical device designing for the multiple steps required in biosensing platforms. Finally, we aimed this research to comprise the current state of PADs and EFBs research and their future direction to offer the reader a full insight on this topic.
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Affiliation(s)
| | | | | | | | | | - Jaime Bonilla-Rios
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Avenida Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico; (D.R.F.-H.); (V.J.S.-G.); (E.M.M.-M.); (J.E.S.-H.); (R.P.-S.)
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Pandian AT, Chaturvedi S, Chakraborty S. Applications of enzymatic time–temperature indicator (TTI) devices in quality monitoring and shelf-life estimation of food products during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00730-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Smith S, Goodge K, Delaney M, Struzyk A, Tansey N, Frey M. A Comprehensive Review of the Covalent Immobilization of Biomolecules onto Electrospun Nanofibers. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2142. [PMID: 33121181 PMCID: PMC7692479 DOI: 10.3390/nano10112142] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 10/20/2020] [Accepted: 10/21/2020] [Indexed: 01/08/2023]
Abstract
Biomolecule immobilization has attracted the attention of various fields such as fine chemistry and biomedicine for their use in several applications such as wastewater, immunosensors, biofuels, et cetera. The performance of immobilized biomolecules depends on the substrate and the immobilization method utilized. Electrospun nanofibers act as an excellent substrate for immobilization due to their large surface area to volume ratio and interconnectivity. While biomolecules can be immobilized using adsorption and encapsulation, covalent immobilization offers a way to permanently fix the material to the fiber surface resulting in high efficiency, good specificity, and excellent stability. This review aims to highlight the various covalent immobilization techniques being utilized and their benefits and drawbacks. These methods typically fall into two categories: (1) direct immobilization and (2) use of crosslinkers. Direct immobilization techniques are usually simple and utilize the strong electrophilic functional groups on the nanofiber. While crosslinkers are used as an intermediary between the nanofiber substrate and the biomolecule, with some crosslinkers being present in the final product and others simply facilitating the reactions. We aim to provide an explanation of each immobilization technique, biomolecules commonly paired with said technique and the benefit of immobilization over the free biomolecule.
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Affiliation(s)
- Soshana Smith
- Department of Fiber Science and Apparel Design, Cornell University, Ithaca, NY 14853, USA; (K.G.); (N.T.); (M.F.)
| | - Katarina Goodge
- Department of Fiber Science and Apparel Design, Cornell University, Ithaca, NY 14853, USA; (K.G.); (N.T.); (M.F.)
| | - Michael Delaney
- Robert Frederick Smith School of Chemical & Biomolecular Engineering, Cornell University, Ithaca, NY 14853, USA; (M.D.); (A.S.)
| | - Ariel Struzyk
- Robert Frederick Smith School of Chemical & Biomolecular Engineering, Cornell University, Ithaca, NY 14853, USA; (M.D.); (A.S.)
| | - Nicole Tansey
- Department of Fiber Science and Apparel Design, Cornell University, Ithaca, NY 14853, USA; (K.G.); (N.T.); (M.F.)
| | - Margaret Frey
- Department of Fiber Science and Apparel Design, Cornell University, Ithaca, NY 14853, USA; (K.G.); (N.T.); (M.F.)
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Pang C, Yin X, Zhang G, Liu S, Zhou J, Li J, Du G. Current progress and prospects of enzyme technologies in future foods. ACTA ACUST UNITED AC 2020. [DOI: 10.1007/s43393-020-00008-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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