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Nandan A, Koirala P, Dutt Tripathi A, Vikranta U, Shah K, Gupta AJ, Agarwal A, Nirmal N. Nutritional and functional perspectives of pseudocereals. Food Chem 2024; 448:139072. [PMID: 38547702 DOI: 10.1016/j.foodchem.2024.139072] [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: 11/13/2023] [Revised: 03/15/2024] [Accepted: 03/16/2024] [Indexed: 04/24/2024]
Abstract
An increase in the consumption of carbohydrate-rich cereals over past few decades has led to increased metabolic disorders in population. This nutritional imbalance in diets may be corrected by substituting cereal grains with pseudocereals that are richer in high-quality proteins, dietary fibers, unsaturated fats, and bioactive compounds (e.g., polyphenols and phytosterols) as compared to cereal grains. These nutrients have been associated with numerous health benefits, such as hypolipidemic, anti-inflammatory, anti-hypertensive, anti-cancer, and hepatoprotective properties, and benefits against obesity and diabetes. In this review, the nutritional composition and health benefits of quinoa, amaranth, and buckwheat are compared against wheat, maize, and rice. Subsequently, the processing treatments applied to quinoa, amaranth, and buckwheat and their applications into food products are discussed. This is relevant since there is substantial market potential for both pseudocereals and functional foods formulated with pseudocereals. Despite clear benefits, the current progress is slowed down by the fact that the cultivation of these pseudocereals is limited to its native regions. Therefore, to meet the global needs, it is imperative to support worldwide cultivation of these nutrient-rich pseudocereals.
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Affiliation(s)
- Alisha Nandan
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand
| | - Abhishek Dutt Tripathi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India.
| | - Urvashi Vikranta
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Kartik Shah
- Sargento Foods, 305 Pine Street, Elkhart Lake, WI 53020, USA
| | | | - Aparna Agarwal
- Department of Food and Nutrition and Food Technology, Lady Irwin College, University of Delhi, New Delhi, India.
| | - Nilesh Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand.
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Ling-Niao K, Song-Tao G, Yang Y, Feng F. Pyrolysis mechanism and pyrolysis kinetics of yellow wine lees. RSC Adv 2024; 14:16951-16959. [PMID: 38812961 PMCID: PMC11135159 DOI: 10.1039/d4ra01541j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Accepted: 05/20/2024] [Indexed: 05/31/2024] Open
Abstract
Yellow wine lees, a by-product produced while brewing yellow wine, can be a helpful biomass resource through pyrolysis. However, there have been very few studies on the pyrolysis of yellow wine lees. The kinetics and mechanism of pyrolysis in yellow wine lees were explored through an extensive study of their chemical and elemental composition. The pyrolysis mechanism of yellow wine lees was further studied using thermogravimetric analysis (TGA) from 30 °C to 900 °C. The TG/DTG analysis showed that yellow wine lees thermally decomposed mainly between 121 °C and 500 °C. The maximum decomposition was observed between 218 °C and 326 °C, with a clear peak at 298 °C. Upon analyzing the 3D-FTIR results, the gas phase products at this stage primarily included inorganic molecules like CO2, H2O, and CH4, along with organic compounds such as esters, alcohols, phenols, amines, ethers, aldehydes, ketones, and acids. The Maillard reaction and ketosis decarboxylation primarily occurred in proteins (amino acids) and carbohydrates. The pyrolysis kinetics of yellow wine lees were analyzed utilizing the distributed activation energy model (DAEM). The results of DAEM were simultaneously verified using the Flynn-Wall-Ozawa (FWO) method. The findings indicated that the pyrolysis of yellow wine lees conforms to the assumptions of infinite parallel reactions and activation energy distribution. As the conversion rate increased during pyrolysis, the activation energy of yellow wine lees initially increased to 210-220 kJ mol-1, then stabilized at 190-200 kJ mol-1 and rapidly decreased to approximately 100 kJ mol-1. This study offers a theoretical basis for the application of yellow wine lees using pyrolysis.
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Affiliation(s)
- Kong Ling-Niao
- Jianhu Academy, Zhejiang Industry Polytechnic College Shaoxing 312099 China
| | - Ge Song-Tao
- Jianhu Academy, Zhejiang Industry Polytechnic College Shaoxing 312099 China
| | - Yuan Yang
- Zhejiang Metallurgical Research Institute Co., Ltd Hangzhou 310011 China
| | - Feng Feng
- College of Chemical Engineering, Zhejiang University of Technology Hangzhou 310014 China
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Zhang M, Chen Z. Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour. Foods 2024; 13:395. [PMID: 38338530 PMCID: PMC10855327 DOI: 10.3390/foods13030395] [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: 12/05/2023] [Revised: 01/17/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
The whole-grain, hulled Tartary buckwheat flour (HTBF) with outstanding bioactive functions was prepared, and the effects of partial substitution ratios (0, 30%, 51% and 70%) of wheat flour with HTBF on the characteristics of TB noodles (TBNs) were investigated, mainly including the cooking characteristics, sensory analysis, internal structure, bioactive components, and in vitro starch digestibility. With an increasing replacement level of HTBF, the water absorption index of the noodles decreased, whereas the cooking loss increased. A sensory analysis indicated that there were no off-flavors in all TBN samples. The scanning electron microscope images presented that the wheat noodles, 30% TBNs and 70% TBNs had dense and uniform cross sections. Meanwhile, the deepest color, V-type complexes, and lowest crystallinity (13.26%) could be observed in the 70% TBNs. A HTBF substitution increased the rutin content and the total phenolic and flavonoid contents in the TBNs, and higher values were found in the 70% TBNs. Furthermore, the lowest rapidly digestible starch content (16%) and highest resistant starch content (66%) were obtained in the 70% TBNs. Results demonstrated that HTBF could be successfully applied to make TBNs, and a 70% substitution level was suggested. This study provides consumers with a good option in the realm of special noodle-type products.
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Affiliation(s)
| | - Zhigang Chen
- College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, China;
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Yang J, Zhong F, Liu F. Properties of sodium alginate-based nanocomposite films: Effects of aspect ratio and surface charge of cellulose nanocrystals. Int J Biol Macromol 2024; 256:128420. [PMID: 38013077 DOI: 10.1016/j.ijbiomac.2023.128420] [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: 09/12/2023] [Revised: 11/20/2023] [Accepted: 11/23/2023] [Indexed: 11/29/2023]
Abstract
Three cellulose nanocrystals (CNCs) were prepared to reinforce sodium alginate (SA) films. This study investigated effects of aspect ratio (L/D) and surface charge of three CNCs (CCNC, MCNC, and WCNC) on the properties of films. At CNC concentrations ≤3 wt%, MCNC, with a medium L/D but the lowest surface charge density among the three CNCs, exhibited the highest efficiency in enhancing the Young's modulus and tensile strength of films. This indicated that, apart from L/D, CNC's surface charge density also affected its reinforcing effects in anionic SA-based films. Compared with other CNCs, MCNC with the lowest charge density exhibited weaker repulsion with SA, potentially contributing to stronger interfacial interactions between them. At concentrations >3 wt%, the reinforcing efficiency of MCNC was extremely close to that of WCNC, which had the highest L/D but medium charge density. This was possibly because, according to SEM results, MCNC with the lowest absolute value of zeta potential aggregated more severely than other CNCs. However, both MCNC and WCNC were consistently more efficient than CCNC. Moreover, FTIR results revealed that WCNC formed more hydrogen bonds with SA than other CNCs. Consequently, adding WCNC was more effective in reducing films' water vapor permeability and hydrophilicity.
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Affiliation(s)
- Jinshu Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory for Food Safety, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314015, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory for Food Safety, Jiangnan University, Wuxi 214122, China.
| | - Fei Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory for Food Safety, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314015, China
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5
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Li N, Zhang R, Yang X, Lin D. Bacterial cellulose nanofibers used as nanofillers improved the fresh-keeping performance of gelatin-based edible coating for fresh-cut apples. J Food Sci 2023; 88:4131-4145. [PMID: 37642500 DOI: 10.1111/1750-3841.16696] [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: 05/04/2022] [Revised: 06/21/2023] [Accepted: 06/22/2023] [Indexed: 08/31/2023]
Abstract
In this study, bacterial cellulose nanofibers (BCNs) (0%, 1%, 2%, and 3%) were used as nanofillers to prepare gelatin-based edible films, and their physical properties and fresh-keeping performance were investigated. The microstructure observation showed that the BCNs were well dispersed in the gelatin-based edible films and the surface roughness of the films increased with the increase of BCNs content. X-ray diffraction and thermogravimetric analysis showed that the crystallinity and thermal stability of the film were significantly increased with the increase of BCNs. Fourier-transform infrared spectroscopy analysis suggested that hydrogen bond interactions occurred between BCNs and gelatin polymers, leading to improved mechanical properties with the increase of BCNs content. Furthermore, the barrier performance was also improved with the increase of BCNs content, where gelatin-based edible films with 2% BCNs showed the best mechanical property. Meanwhile, the gelatin-based film-forming solutions (FFSs) containing different BCNs were coated on the fresh-cut apples and the corresponding fresh-keeping performance was investigated. The results showed that the fresh-keeping parameters of fresh-cut apples coated with FFSs containing BCNs were better as compared with those of pure gelatin FFSs. Moreover, the fresh-keeping parameters were improved with the increase of BCNs, especially the FFSs containing 2% BCNs that showed the best fresh-keeping parameters. Therefore, BCNs, used as nanofillers, are an excellent enhancer to improve the fresh-keeping performance of the gelatin-based edible coating, showing a promising potential application in the food preservation field.
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Affiliation(s)
- Nan Li
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Runguang Zhang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Dehui Lin
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, and Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
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6
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Sharma N, Sahu JK, Bansal V, Esua OJ, Rana S, Bhardwaj A, Punia Bangar S, Adedeji AA. Trends in millet and pseudomillet proteins - Characterization, processing and food applications. Food Res Int 2023; 164:112310. [PMID: 36737904 DOI: 10.1016/j.foodres.2022.112310] [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: 08/15/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
Millets are small-seeded crops which have been well adopted globally owing to their high concentration of macro and micronutrients such as protein, dietary fibre, essential fatty acids, minerals and vitamins. Considering their climate resilience and potential role in nutritional and health security, the year 2023 has been declared as 'International Year of Millets' by the United Nations. Cereals being the major nutrient vehicle for a majority population, and proteins being the second most abundant nutrient in millets, these grains can be a suitable alternative for plant-based proteins. Therefore, this review was written with an aim to succinctly provide an overview of the available literature take on the characterization, processing and applications of millet-based proteins. This information would play an important role in realizing the research gap restricting the utilization of complete potential of millet proteins. This can be further used by researchers and food industries for understanding the scope of millet proteins as an ingredient for novel food product development.
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Affiliation(s)
- Nitya Sharma
- Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110 016, India
| | - Jatindra K Sahu
- Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110 016, India.
| | - Vasudha Bansal
- Department of Foods and Nutrition, Government Home Science College, Chandigarh 160 010, India
| | - Okon Johnson Esua
- Department of Agricultural and Food Engineering, University of Uyo, Uyo 520101, Nigeria; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Sudha Rana
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, Punjab 141004, India
| | - Aastha Bhardwaj
- Department of Food Technology, School of Interdisciplinary Sciences and Technology, Jamia Hamdard, Hamdard Nagar, New Delhi 110062, India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, 29631, USA
| | - Akinbode A Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY 40546, USA
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7
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Li N, Yang X, Lin D. Development of bacterial cellulose nanofibers/konjac glucomannan-based intelligent films loaded with curcumin for the fresh-keeping and freshness monitoring of fresh beef. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Applications of natural polysaccharide-based pH-sensitive films in food packaging: Current research and future trends. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103200] [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]
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9
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Wang C, Liu Y, Xu L, Xin C, Tan Z, Zhang X, Ma C, Chen S, Li H. Changes of the main components, physicochemical properties of distiller's grains after extrusion processing with focus on modification mechanism. Food Chem 2022; 390:133187. [PMID: 35569400 DOI: 10.1016/j.foodchem.2022.133187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 05/03/2022] [Accepted: 05/06/2022] [Indexed: 11/16/2022]
Abstract
Distiller's grains (DGs) possessed great potential utilization value due to their rich active ingredients. However, its utilization efficiency was limited by the large amount of lignocellulose components and water-insoluble proteins. In this work, single screw extrusion was applied to modify physicochemical properties of DGs. Results indicated that extruded distiller's grains (EDGs) exhibited the lower crude fiber content (26.01%), the higher soluble fiber (9.07%) and the smaller particle size when compared with those of Control, and subsequently achieving the increased bulk density, swelling capacity and water/oil holding capacity. The crude protein in EDGs decreased slightly, while the total amount of acid hydrolyzed amino acids showed a significant increase. Additionally, the looser, coarser and fragmentary microstructure of EDGs were observed. The main macromolecules in EDGs had been modified distinctly based on thermal analysis, crystallinity and functional groups analyses, while the possible schematic diagram was conducted to better understand the modification mechanism.
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Affiliation(s)
- Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China; Shandong Bandaojing Co, Ltd, Zibo 256300, Shandong, China
| | - Yao Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China
| | - Ling Xu
- Shandong Bandaojing Co, Ltd, Zibo 256300, Shandong, China
| | - Chunhui Xin
- Shandong Bandaojing Co, Ltd, Zibo 256300, Shandong, China
| | - Zhen Tan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China
| | - Xin Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China.
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Conformational and thermal properties of gluten in wheat dough as affected by bacterial cellulose. Int J Biol Macromol 2022; 220:175-182. [PMID: 35981670 DOI: 10.1016/j.ijbiomac.2022.08.080] [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: 06/08/2022] [Revised: 08/05/2022] [Accepted: 08/11/2022] [Indexed: 11/21/2022]
Abstract
Bacterial cellulose (BC), an important category of polysaccharides, was investigated as a texture improver in bakery products. This study focused on the changes in the conformational and thermal properties of gluten in the wheat dough system as affected by BC. Significant reductions in the free-SH content, fluorescence intensity, and surface hydrophobicity index (H0) were observed as a result of the increased BC addition. The electrophoresis profile (SDS-PAGE) and size exclusion (SE-HPLC) revealed the variation in molecular weight distribution, and the increase in the content of the 40-91 kDa molecular weight was at the expense of a decrease in the amount of the corresponding 10-40 kDa. When 0.1 % BC was added, both the α-helix and β-sheet contents increased as a result of enhanced chemical interactions, thereby contributing to the gluten matrix with higher thermal stability. Further supplementation interfered with the current ordered gluten structure, which could be supported by the lower α-helix/β-sheet content ratio and the decreased degradation temperature (Td) of gluten with 0.2 % BC. However, the observed decrease in the ratio of β-turns to β-sheets and weight loss at 600 °C indicated that a reconstructed gluten matrix induced by extra BC addition was formed to maintain the structural stability.
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11
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Effects of ultra-high-pressure treatment on the structural and functional properties of buckwheat 13S globulin. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.03.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Constantino ABT, Garcia-Rojas EE. Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno-functional properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2630-2639. [PMID: 34997591 DOI: 10.1002/jsfa.11750] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 12/28/2021] [Accepted: 01/04/2022] [Indexed: 06/14/2023]
Abstract
Pseudocereals (amaranth, buckwheat and quinoa) are emerging as popular gluten-free crops. This may be attributed to their wide-ranging health benefits, including antioxidant, hypoglycemic and serum-cholesterol reducing properties. Proteins of these crops have a high nutritional quality as a result of the presence of essential amino acids. Additionally, amaranth, buckwheat and quinoa proteins (AP, BP and QP, respectively) have physicochemical properties that are useful for the manufacture of different types of food. However, native pseudocereal proteins demonstrate a low solubility in water, mainly because of their composition. The major components of these proteins are albumins (water-soluble) and globulins (salt-soluble), although some proportions of glutelin (alkali-soluble) and prolamins (alcohol-soluble) are also found. The most commonly used method for extracting pseudocereal proteins is the alkaline extraction method, which may contribute to the low solubility of pseudocereal protein. Fortunately, different methods for modifying physicochemical (or techno-functional) properties have been proposed to extend their industrial application. For example, high-intensity ultrasound (HIUS) proved useful for improving the solubility of API and QP. Heating can allow for the formation of soluble aggregates of QP. The combination of heating and HIUS can improve the digestibility, solubility and foam properties of AP. Conjugation through the Maillard reaction can improve BPI and QP interfacial properties. Thus, present study provides a review of the solubility, extraction and modification of the techno-functional properties of AP, BP and QP. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Augusto Bene Tomé Constantino
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Seropédica, Brazil
- Faculdade de Ciências de Saúde, Universidade Zambeze, Cidade de Tete, Mozambique
| | - Edwin Elard Garcia-Rojas
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Seropédica, Brazil
- Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Volta Redonda, Brazil
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Gupta P, Toksha B, Rahaman M. A Review on Biodegradable Packaging Films from Vegetative and Food Waste. CHEM REC 2022; 22:e202100326. [PMID: 35253984 DOI: 10.1002/tcr.202100326] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 02/19/2022] [Indexed: 01/11/2023]
Abstract
Plastics around the globe have been a matter of grave concern due to the unavoidable habits of human mankind. Taking waste statistics in India for the year 2019-20 into account, the data of 60 major cities show that the generation of plastic waste stands tall at around 26,000 tonnes/day, of which only about 60 % is recycled. A majority of the non-recycled plastic waste is petrochemical-based packaging materials that are non-biodegradable in nature. Vegetative/food waste is another global issue, evidenced by vastly populated countries such as China and India accounting for 91 and 69 tonnes of food wastage, respectively in 2019. The mitigation of plastic packaging issues has led to key scientific developments, one of which is biodegradable materials. However, there is a way that these two waste-related issues can be fronted as the analogy of "taking two shots with the same arrow". The presence of various bio-compounds such as proteins, cellulose, starch, lipids, and waxes, etc., in food and vegetative waste, creates an opportunity for the development of biodegradable packaging films. Although these flexible packaging films have limitations in terms of mechanical, permeation, and moisture absorption characteristics, they can be fine-tuned in order to convert the biobased raw material into a realizable packaging product. These strategies could work in replacing petrochemical-based non-biodegradable packaging plastics which are used in enormous quantities for various household and commercial packaging applications to combat the ever-increasing pollution in highly populated countries. This paper presents a systematic review based on modern scientific tools of the literature available with a major emphasis on the past decade and aims to serve as a standard resource for the development of biodegradable packaging films from food/vegetative waste.
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Affiliation(s)
- Prashant Gupta
- MIT - Centre for Advanced Materials Research and Technology, Department of Plastic and Polymer Engineering, Maharashtra Institute of Technology, Aurangabad, 431010
| | - Bhagwan Toksha
- MIT - Centre for Advanced Materials Research and Technology, Department of Electronics and Telecommunication Engineering, Maharashtra Institute of Technology, Aurangabad, 431010
| | - Mostafizur Rahaman
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
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14
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Adsorption Characteristics and Molecular Simulation of Malachite Green onto Modified Distillers’ Grains. WATER 2022. [DOI: 10.3390/w14020171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Adsorbent material was prepared using distillers’ grains (DG), which is a waste product of distilleries. The DG was pre-treated with NaOH and esterification-modified with CS2, which is a commonly used anionic modifier. The structure and morphology of the adsorbent was characterized by FTIR, XRD, EDS, SEM, BET, and zeta potential. The related mechanism of adsorption of malachite green (MG) onto modified distiller’s grains (MDG) was studied by adsorption experiments and molecular simulation techniques. The experimental results showed that CS2 successfully modified the DG fiber, and simultaneously yielded the MDG with a uniform pore distribution. MDG had a considerable adsorption capacity of 367.39 mg/g and a maximum removal rate of 96.51%. After eight adsorption–desorption cycle experiments, the adsorption removal rate of MDG to MG dye remained at 82.6%. The adsorption process could be fitted well by a pseudo-second-order kinetic model (the correlation coefficient R2 > 0.998) and Freundlich isotherm adsorption equation (the correlation coefficient R2 > 0.972). Moreover, the adsorption of MG dye by MDG is a spontaneous, endothermic, and increased entropy process. The results of molecular simulation showed that the mechanism of MG molecules onto MDG was mainly chemical adsorption. The adsorption performance of MG onto MDG was better and more stable than DG. Molecular simulation also provided a theoretical guidance of MDG adsorption–desorption for the research on recycling of DG resources.
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15
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Rojas-Lema S, Nilsson K, Trifol J, Langton M, Gomez-Caturla J, Balart R, Garcia-Garcia D, Moriana R. “Faba bean protein films reinforced with cellulose nanocrystals as edible food packaging material”. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107019] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Bacterial Cellulose: Production, Characterization, and Application as Antimicrobial Agent. Int J Mol Sci 2021; 22:ijms222312984. [PMID: 34884787 PMCID: PMC8657668 DOI: 10.3390/ijms222312984] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 11/24/2021] [Accepted: 11/29/2021] [Indexed: 12/27/2022] Open
Abstract
Bacterial cellulose (BC) is recognized as a multifaceted, versatile biomaterial with abundant applications. Groups of microorganisms such as bacteria are accountable for BC synthesis through static or agitated fermentation processes in the presence of competent media. In comparison to static cultivation, agitated cultivation provides the maximum yield of the BC. A pure cellulose BC can positively interact with hydrophilic or hydrophobic biopolymers while being used in the biomedical domain. From the last two decades, the reinforcement of biopolymer-based biocomposites and its applicability with BC have increased in the research field. The harmony of hydrophobic biopolymers can be reduced due to the high moisture content of BC in comparison to hydrophilic biopolymers. Mechanical properties are the important parameters not only in producing green composite but also in dealing with tissue engineering, medical implants, and biofilm. The wide requisition of BC in medical as well as industrial fields has warranted the scaling up of the production of BC with added economy. This review provides a detailed overview of the production and properties of BC and several parameters affecting the production of BC and its biocomposites, elucidating their antimicrobial and antibiofilm efficacy with an insight to highlight their therapeutic potential.
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Bender D, Schönlechner R. Recent developments and knowledge in pseudocereals including technological aspects. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2021.00136] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Amaranth, buckwheat, quinoa, and less known, canihua are the most important pseudocereals. Their high nutritional value is well recognized and they are increasingly used for the development of a wide range of starch-based foods, which has been fostered by intensified research data performed in recent years. In addition to health driven motivations, also environmental aspects like the ongoing climate change are an important stimulus to increase agricultural biodiversity again. As pseudocereals are botanically classified as dicotyledonous plants their chemical, physical and processing properties differ significantly from the monocotyledonous cereals. Most important factors that need to be addressed for processing is their smaller seed kernel size, their specific starch structure and granule architecture, their gluten-free protein, but also their dietary fibre and secondary plant metabolites composition. This review gives a condensed overview of the recent developments and gained knowledge with special attention to the technological and food processing aspects of these pseudocereals.
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Affiliation(s)
- D. Bender
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190, Vienna, Austria
| | - R. Schönlechner
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190, Vienna, Austria
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18
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Properties and Application of Edible Modified Bacterial Cellulose Film Based Sago Liquid Waste as Food Packaging. Polymers (Basel) 2021; 13:polym13203570. [PMID: 34685329 PMCID: PMC8538080 DOI: 10.3390/polym13203570] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/08/2021] [Accepted: 10/13/2021] [Indexed: 11/24/2022] Open
Abstract
Bacterial cellulose (BC) based on sago liquid waste has been developed to be used as food packaging. This study investigated the physicochemical and mechanical properties of modified BC film and its application as food packaging. The modified BC film performed carboxymethyl cellulose (CMC) as a stabilizer and glycerol as a plasticizer. Films were prepared by casting technique using BC as the primary material and composites with various concentrations of CMC and glycerol (0.5%, 1%, and 1.5%, v/v). BC film was applied as the packaging of meat sausage, and the quality of meat sausage was measured based on weight loss, moisture content, pH, protein content, and total microbial count. The addition of CMC and glycerol influences the physical and mechanical properties of BC composites film. The best mechanical properties of edible BC film were collected by adding 1% CMC and 1% glycerol with a tensile strength of 17.47 MPa, elongation at a break of 25.60%, and Young’s modulus of 6.54 GPa. FTIR analysis showed the characteristic bands of BC, and the addition of CMC and glycerol slightly changed the FTIR spectrum of the composites. The utilization of modified BC-based sago liquid waste film as the packaging of meat sausage could maintain sausage quality during 6 days of storage at room temperature. Therefore, edible BC film has the potential to be used as food packaging.
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Zhao J, Wang D, Li Y. Proteins in dried distillers' grains with solubles: A review of animal feed value and potential non‐food uses. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12516] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Jikai Zhao
- Department of Biological and Agricultural Engineering Kansas State University Manhattan Kansas USA
| | - Donghai Wang
- Department of Biological and Agricultural Engineering Kansas State University Manhattan Kansas USA
| | - Yonghui Li
- Department of Grain Science and Industry Kansas State University Manhattan Kansas USA
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20
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Zhu F. Buckwheat proteins and peptides: Biological functions and food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.081] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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21
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Guo C, Zhang M, Devahastin S. Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106483] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Emre Oz Y, Keskin-Erdogan Z, Safa N, Esin Hames Tuna E. A review of functionalised bacterial cellulose for targeted biomedical fields. J Biomater Appl 2021; 36:648-681. [PMID: 33673762 DOI: 10.1177/0885328221998033] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Bacterial cellulose (BC), which can be produced by microorganisms, is an ideal biomaterial especially for tissue engineering and drug delivery systems thanks to its properties of high purity, biocompatibility, high mechanical strength, high crystallinity, 3 D nanofiber structure, porosity and high-water holding capacity. Therefore, wide ranges of researches have been done on the BC production process and its structural and physical modifications to make it more suitable for certain targeted biomedical applications thoroughly. BC's properties such as mechanical strength, pore diameter and porosity can be tuned in situ or ex situ processes by using various polymer and compounds. Besides, different organic or inorganic compounds that support cell attachment, proliferation and differentiation or provide functions such as antimicrobial effectiveness can be gained to its structure for targeted application. These processes not only increase the usage options of BC but also provide success for mimicking the natural tissue microenvironment, especially in tissue engineering applications. In this review article, the studies on optimisation of BC production in the last decade and the BC modification and functionalisation studies conducted for the three main perspectives as tissue engineering, drug delivery and wound dressing with diverse approaches are summarized.
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Affiliation(s)
- Yunus Emre Oz
- Department of Bioengineering, Graduate School of Natural and Applied Science, Ege University, Izmir, Turkey
| | - Zalike Keskin-Erdogan
- Division of Biomaterials and Tissue Engineering, Eastman Dental Institute, University College London, London, UK
| | - Neriman Safa
- Department of Bioengineering, Graduate School of Natural and Applied Science, Ege University, Izmir, Turkey
| | - E Esin Hames Tuna
- Department of Bioengineering, Graduate School of Natural and Applied Science, Ege University, Izmir, Turkey.,Department of Bioengineering, Faculty of Engineering, Ege University, Izmir, Turkey
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23
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Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106279] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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24
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Luthar Z, Zhou M, Golob A, Germ M. Breeding Buckwheat for Increased Levels and Improved Quality of Protein. PLANTS (BASEL, SWITZERLAND) 2020; 10:E14. [PMID: 33374117 PMCID: PMC7824328 DOI: 10.3390/plants10010014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/20/2020] [Accepted: 12/22/2020] [Indexed: 12/27/2022]
Abstract
Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are important sources of proteins with balanced amino-acid compositions, and thus of high nutritional value. The polyphenols naturally present in Tartary buckwheat and common buckwheat lower the true digestibility of the proteins. Digestion-resistant peptides are a vehicle for fecal excretion of steroids, and in this way, for bile acid elimination and reduction of cholesterol concentrations in serum. Buckwheat proteins are more effective compared to soy proteins for the prevention of gallstone formation. Tartary and common buckwheat grain that contains appropriate amounts of selenium-containing amino acids can be produced as functional food products. The protein-rich by-products of buckwheat are a good source of bioactive substances that can suppress colon carcinogenesis by reducing cell proliferation. The grain embryo is a rich source of proteins, so breeding buckwheat with larger embryos is a possible strategy to increase protein levels in Tartary and common buckwheat grain. However, chemical analysis of the grain is the most relevant criterion for assessing grain protein levels and quality.
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Affiliation(s)
- Zlata Luthar
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (Z.L.); (A.G.)
| | - Meiliang Zhou
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
| | - Aleksandra Golob
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (Z.L.); (A.G.)
| | - Mateja Germ
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (Z.L.); (A.G.)
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25
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Soofi M, Alizadeh A, Hamishehkar H, Almasi H, Roufegarinejad L. Preparation of nanobiocomposite film based on lemon waste containing cellulose nanofiber and savory essential oil: A new biodegradable active packaging system. Int J Biol Macromol 2020; 169:352-361. [PMID: 33347932 DOI: 10.1016/j.ijbiomac.2020.12.114] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 12/14/2020] [Accepted: 12/15/2020] [Indexed: 01/20/2023]
Abstract
Lemon waste after industrial juice extraction encompasses of valuable bio-components that stimulated the development of novel and biodegradable films. Lemon waste powder (LWP) based nanobiocomposite films were prepared by incorporating different concentrations of cellulose nanofiber (CNF) (3 and 6% w/w) and savory essential oil (SEO) (1.5 and 3% w/w) in order to modify physical, mechanical and antimicrobial properties of the films. The fabricated film samples were characterized in terms of FTIR, XRD, FE-SEM and DSC analyses as well as mechanical, water vapor permeability and antimicrobial properties. FTIR and FE-SEM results indicated a good compatibility between LWP matrix and incorporated CNF and SEO. Physical and thermal analysis showed a significant effect of incorporating SEO and CNF on enhancing glass transition temperature, tensile strength and water barrier properties of the film samples. SEM analysis revealed non-uniform dispersion of CNF at higher concentration, while SEO incorporation improved the structure of the films. In addition, the LWP based films significantly showed antimicrobial properties against five food borne pathogens and this effect improved considerably by elevating the SEO loading concentration. In conclusion, LWP based nanobiocomposite films containing 3% CNF and 3% SEO could be introduced as a good candidate for development of active food packaging.
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Affiliation(s)
- Mitra Soofi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Ainaz Alizadeh
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Leila Roufegarinejad
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
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26
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Valorisation of Posidonia oceanica Sea Balls (Egagropili) as a Potential Source of Reinforcement Agents in Protein-Based Biocomposites. Polymers (Basel) 2020; 12:polym12122788. [PMID: 33255710 PMCID: PMC7759934 DOI: 10.3390/polym12122788] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 11/21/2020] [Accepted: 11/24/2020] [Indexed: 12/21/2022] Open
Abstract
Nanocrystalline cellulose (NC) and a lignin-containing fraction (LF) were obtained from egagropili, the so called sea balls produced from rhizome and stem fragments of Posidonia oceanica that accumulate in large amounts along the coastal beaches in the form of tightly packed and dry materials of various dimensions. Both egagropili fractions have been shown to be able to improve the physicochemical properties of biodegradable films prepared from protein concentrates derived from hemp oilseed cakes. These materials, manufactured with a biodegradable industrial by-product and grafted with equally biodegradable waste-derived additives, exhibited an acceptable resistance with a still high flexibility, as well as they showed an effective barrier activity against water vapor and gases (O2 and CO2). Furthermore, both NC and LF decreased film moisture content, swelling ability and solubility, thus indicating that both additives were able to improve water resistance of the hydrocolloid films. The exploitation of egagropili, actually considered only an undesirable waste to be disposed, as a renewable source of reinforcing agents to blend with different kinds of polymers is suggested.
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27
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Jin J, Ohanenye IC, Udenigwe CC. Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry. Crit Rev Food Sci Nutr 2020; 62:1752-1764. [PMID: 33191773 DOI: 10.1080/10408398.2020.1847027] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The need for protein in human nutrition is rapidly increasing because of the increasing world population and consumer preference for high-protein foods. Plant proteins are gaining attention as sustainable means of meeting the global protein need due to their lower carbon footprint. Nonetheless, the food industry has neglected or underutilized many plant proteins, including buckwheat protein. Buckwheat is a pseudocereal and its groats contain beneficial components such as proteins, dietary fiber, vitamins, and bioactive polyphenols. The protein quality of buckwheat seeds varies between the tartary and common buckwheat types; both are gluten-free and contain considerable amount of indispensable amino acids. This review provides a detailed discussion on the profile, amino acid composition, digestibility, allergenicity, functional properties, and bioactivity of buckwheat proteins. Prospects of processing buckwheat for improving protein digestibility and deactivating allergenic epitopes were also discussed. Based on the literature, buckwheat protein has a tremendous potential for utilization in structuring food products and developing peptide-based functional foods for disease prevention. Future research should develop new processing technologies for further improvement of the quality and functional properties of buckwheat protein in order to facilitate its utilization as an alternative plant-based protein toward meeting the global protein supply.
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Affiliation(s)
- Jian Jin
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China.,School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada
| | - Ikenna C Ohanenye
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada.,Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario, Canada
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28
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Zhang W, Zhang Y, Cao J, Jiang W. Improving the performance of edible food packaging films by using nanocellulose as an additive. Int J Biol Macromol 2020; 166:288-296. [PMID: 33129905 DOI: 10.1016/j.ijbiomac.2020.10.185] [Citation(s) in RCA: 107] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 10/21/2020] [Accepted: 10/23/2020] [Indexed: 02/07/2023]
Abstract
Due to the environmental pollution problems caused by plastic-based packaging, the development of edible food packaging films is imminent. However, the performance of most edible packaging films is insufficient to meet practical applications, so recent studies have focused on the research of various fillers to improve film properties. This article reviews recent applications of cellulose nanocrystals (CNC) and cellulose nanofiber (CNF) in edible food packaging films including the effect on thickness, optical properties, barrier properties, water sensitivity, mechanical properties, antioxidant and antimicrobial properties. The main conclusion of this review is that the incorporation of CNC and CNF could significantly improve the performance of edible food packaging films. Particular finding is that although CNC and CNF can be used as excellent addition to improve the performance of edible food packaging films, there is a key "optimum" concentration. In addition, we also found that CNC and CNF as excellent controlled release agents and stabilizers significantly increased the antioxidant and antibacterial properties of edible food packaging films.
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Affiliation(s)
- Wanli Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yiqin Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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29
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Lin D, Liu Z, Shen R, Chen S, Yang X. Bacterial cellulose in food industry: Current research and future prospects. Int J Biol Macromol 2020; 158:1007-1019. [PMID: 32387361 DOI: 10.1016/j.ijbiomac.2020.04.230] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 04/10/2020] [Accepted: 04/26/2020] [Indexed: 12/11/2022]
Abstract
Bacterial cellulose, a pure exocellular polysaccharide produced by microorganisms, has many excellent properties as compared with plant-derived cellulose, including high water holding capability, high surface area, rheological properties, biocompatibility. Due to its suspending, thickening, water holding, stabilizing, bulking and fluid properties, BC has been demonstrated as a promising low calorie bulking ingredient for the development of novel rich functional foods of different forms such as powder gelatinous or shred foams, which facilitate its application in food industry. In this review, the recent reports on the biosynthesis, structure and general application of bacterial cellulose in food industry have been summarized and discussed. The main application of bacterial cellulose in current food industry includes raw food materials, additive ingredients, packing materials, delivery system, enzyme and cell immobilizers. In addition, we also propose the potential challenges and explore the solution of expanding the application of BC in various fields.
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Affiliation(s)
- Dehui Lin
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
| | - Zhe Liu
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Rui Shen
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Siqian Chen
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
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Xie Y, Niu X, Yang J, Fan R, Shi J, Ullah N, Feng X, Chen L. Active biodegradable films based on the whole potato peel incorporated with bacterial cellulose and curcumin. Int J Biol Macromol 2020; 150:480-491. [DOI: 10.1016/j.ijbiomac.2020.01.291] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 01/16/2020] [Accepted: 01/29/2020] [Indexed: 02/07/2023]
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31
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Zhai X, Lin D, Li W, Yang X. Improved characterization of nanofibers from bacterial cellulose and its potential application in fresh-cut apples. Int J Biol Macromol 2020; 149:178-186. [DOI: 10.1016/j.ijbiomac.2020.01.230] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 01/14/2020] [Accepted: 01/22/2020] [Indexed: 11/26/2022]
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Liu Z, Lin D, Lopez-Sanchez P, Yang X. Characterizations of bacterial cellulose nanofibers reinforced edible films based on konjac glucomannan. Int J Biol Macromol 2020; 145:634-645. [DOI: 10.1016/j.ijbiomac.2019.12.109] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 11/27/2019] [Accepted: 12/14/2019] [Indexed: 11/29/2022]
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Effect of bio-chemical chitosan and gallic acid into rheology and physicochemical properties of ternary edible films. Int J Biol Macromol 2019; 125:149-158. [DOI: 10.1016/j.ijbiomac.2018.12.060] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 11/29/2018] [Accepted: 12/04/2018] [Indexed: 01/27/2023]
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Wang X, Guo C, Hao W, Ullah N, Chen L, Li Z, Feng X. Development and characterization of agar-based edible films reinforced with nano-bacterial cellulose. Int J Biol Macromol 2018; 118:722-730. [DOI: 10.1016/j.ijbiomac.2018.06.089] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2017] [Revised: 06/07/2018] [Accepted: 06/19/2018] [Indexed: 11/28/2022]
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35
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Guo Y, Zhang X, Hao W, Xie Y, Chen L, Li Z, Zhu B, Feng X. Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model. Carbohydr Polym 2018; 198:620-630. [DOI: 10.1016/j.carbpol.2018.06.078] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 05/20/2018] [Accepted: 06/16/2018] [Indexed: 02/09/2023]
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36
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Wang X, Xie Y, Ge H, Chen L, Wang J, Zhang S, Guo Y, Li Z, Feng X. Physical properties and antioxidant capacity of chitosan/epigallocatechin-3-gallate films reinforced with nano-bacterial cellulose. Carbohydr Polym 2018; 179:207-220. [DOI: 10.1016/j.carbpol.2017.09.087] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2017] [Revised: 09/07/2017] [Accepted: 09/25/2017] [Indexed: 01/15/2023]
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