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Oliveira Filho JGD, Silva CDO, do Canto RA, Egea MB, Tonon RV, Paschoalin RT, Azeredo HMCD, Mattoso LHC. Fast and sustainable production of smart nanofiber mats by solution blow spinning for food quality monitoring: Potential of polycaprolactone and agri-food residue-derived anthocyanins. Food Chem 2024; 457:140057. [PMID: 38908248 DOI: 10.1016/j.foodchem.2024.140057] [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: 02/07/2024] [Revised: 06/01/2024] [Accepted: 06/09/2024] [Indexed: 06/24/2024]
Abstract
The shelf life of perishable foods is estimated through expensive and imprecise analyses that do not account for improper storage. Smart packaging, obtained by agile manufacturing of nanofibers functionalized with natural pigments from agri-food residues, presents promising potential for real-time food quality monitoring. This study employed the solution blow spinning (SBS) technique for the rapid production of smart nanofiber mats based on polycaprolactone (PCL), incorporating extracts of agricultural residues rich in anthocyanins from eggplant (EE) or purple cabbage (CE) for monitoring food quality. The addition of EE or CE to the PCL matrix increased the viscosity of the solution and the diameter of the nanofibers from 156 nm to 261-370 nm. The addition of extracts also improved the mechanical and water-related properties of the nanofibers, although it reduced the thermal stability. Attenuated total reflectance Fourier-transform infrared spectroscopy confirmed the incorporation of anthocyanins into PCL nanofibers. Nanofiber mats incorporated with EE or CE exhibited visible color changes (ΔE ≥ 3) in response to buffer solutions (pH between 3 and 10), and ammonia vapor. Smart nanofibers have demonstrated the ability to monitor fish fillet spoilage through visible color changes (ΔE ≥ 3) during storage. Consequently, smart nanofibers produced by the SBS technique, using PCL and anthocyanins from agro-industrial waste, reveal potential as smart packaging materials for food.
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Affiliation(s)
| | | | - Renan Assalim do Canto
- Brazilian Agricultural Research Corporation, Embrapa Instrumentation, São Carlos, SP, Brazil.
| | | | - Renata Valeriano Tonon
- Brazilian Agricultural Research Corporation, Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
| | - Rafaella Takehara Paschoalin
- Laboratory of Biopolymers and Biomaterials (BIOPOLMAT), University of Araraquara (UNIARA), Araraquara, SP, Brazil.
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2
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Zhu Y, Gao X, Gao X, Jiang Z, Alhomrani M, Alamri AS, Alsanie WF, Cui H. Development of polysaccharide based intelligent packaging system for visually monitoring of food freshness. Int J Biol Macromol 2024; 277:134588. [PMID: 39122071 DOI: 10.1016/j.ijbiomac.2024.134588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2024] [Revised: 07/29/2024] [Accepted: 08/06/2024] [Indexed: 08/12/2024]
Abstract
With the increased awareness on food freshness and food quality among consumers, the intelligent packaging films that can visually monitor the freshness of packaged foods by observing the color changes of packaging materials are gradually drawing more and more attentions. In this paper, various colorimetric indicators, types of polysaccharides as film-forming materials, production methods, freshness monitoring application, along with the future development of different intelligent packaging films are illustrated detailedly and deeply. Natural pH sensitive indicators such as anthocyanin, alizarin, curcumin, betaines and chlorophylls, as well as the gases sensitive indicators (hydrogen sulfide sensitive indicators and ethylene sensitive indicators) are the most widely used indicators for monitoring of food freshness. By incorporating different colorimetric indicators into polysaccharides (starch, chitosan, gum and cellulose derivatives) based substrates, the intelligent packaging films can be fabricated by solvent casting method, extrusion-blow molding method and electrospinning technique for monitoring of meat products, fruits, vegetables, milk products and other food products. In conclusion, intelligent packaging films with colorimetric functions are promising and feasible methods for real-time monitoring of food freshness, while stable colorimetric indicators, new film-forming methods and cheaper polysaccharide materials are still needed to develop for further commercialization.
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Affiliation(s)
- Yulin Zhu
- Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, College of Life Science, Yantai University, Yantai 264005, China.
| | - Xinke Gao
- Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, College of Life Science, Yantai University, Yantai 264005, China
| | - Xiaona Gao
- Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, College of Life Science, Yantai University, Yantai 264005, China
| | - Zhumao Jiang
- Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, College of Life Science, Yantai University, Yantai 264005, China
| | - Majid Alhomrani
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Taif University, Taif 21944, Saudi Arabia
| | - Abdulhakeem S Alamri
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Taif University, Taif 21944, Saudi Arabia
| | - Walaa F Alsanie
- Research Centre for Health Sciences, Deanship of Graduate Studies and Scientific Research, Taif University, Taif 21944, Saudi Arabia
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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3
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Khan J, An H, Alam S, Kalsoom S, Huan Chen S, Ayano Begeno T, Du Z. Smart colorimetric indicator films prepared from chitosan and polyvinyl alcohol with high mechanical strength and hydrophobic properties for monitoring shrimp freshness. Food Chem 2024; 445:138784. [PMID: 38387319 DOI: 10.1016/j.foodchem.2024.138784] [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: 10/31/2023] [Revised: 02/15/2024] [Accepted: 02/15/2024] [Indexed: 02/24/2024]
Abstract
This work aimed to develop and characterize a colorimetric indicator films based on chitosan (CS), polyvinyl alcohol (PVA), and shikonin (SKN) from radix Lithospermi by casting method. The prepared films can serve as smart packaging for monitoring shrimp freshness which having excellent antimicrobial and antioxidant activity. The shikonin containing films have better hydrophobicity, barrier properties, and tensile strength. The release kinetics analysis shows that the loading amount causes a prolonged release of SKN from the prepared films. Increasing SKN in the CS/PVA film from 1 wt% to 2 wt% improved antibacterial effect for 24 h. Additionally, pH-sensitive color shifts from reddish (pH 2) to purple-bluish (pH 13) were visually seen in shikonin based solutions as well as films. The CS/PVA/SKN film detected shrimp deterioration at three temperatures (25, -20, and 4 °C) through color change. This study introduces a favorable approach for smart packaging in the food industry using multifunctional films.
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Affiliation(s)
- Jehangir Khan
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Haoyue An
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Shah Alam
- Department of Entomology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
| | - Saima Kalsoom
- Department of Chemistry, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
| | - Shu Huan Chen
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Teshale Ayano Begeno
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Zhenxia Du
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China.
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4
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Chiu I, Yang T. Biopolymer-based intelligent packaging integrated with natural colourimetric sensors for food safety and sustainability. ANALYTICAL SCIENCE ADVANCES 2024; 5:e2300065. [PMID: 38948319 PMCID: PMC11210745 DOI: 10.1002/ansa.202300065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 03/04/2024] [Accepted: 03/28/2024] [Indexed: 07/02/2024]
Abstract
Increasing concerns about global food safety and security demands innovative solutions, particularly in food packaging technologies. This review paper investigates the advanced integration of natural colourimetric sensors with biopolymer-based packaging materials, with a focus on developments over the past 5 years. These sensors change colour in response to environmental stimuli such as oxygen, temperature, pH and relative humidity, intuitively indicating food freshness and safety. The paper emphasizes the recent advancements in using natural colourants, such as alizarin, anthocyanins, betacyanins, chlorophyll, curcumin and shikonin. When combined with either natural or synthetic biopolymers, these colourants contribute to a sustainable and eco-friendly approach to food packaging. Such technological advances could notably decrease the incidence of foodborne illnesses by signaling potential spoilage or contamination, while also addressing food wastage by providing clear indications of edibility. Although challenges remain in sensor longevity and widespread adoption, the prospects for biopolymer-based food packaging with embedded natural colourimetric sensors are promising.
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Affiliation(s)
- Ivy Chiu
- Food, Nutrition and Health Program, Faculty of Land and Food SystemsThe University of British ColumbiaVancouverCanada
| | - Tianxi Yang
- Food, Nutrition and Health Program, Faculty of Land and Food SystemsThe University of British ColumbiaVancouverCanada
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Yazicioglu N. Chitosan/teff flour active films incorporated with citric acid and beetroot leaf extract: Physicochemical properties and mathematical modeling of phenolic release. Int J Biol Macromol 2024; 270:132301. [PMID: 38744358 DOI: 10.1016/j.ijbiomac.2024.132301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 03/10/2024] [Accepted: 05/10/2024] [Indexed: 05/16/2024]
Abstract
Active compounds are integrated into food packaging films to enhance their food protection capabilities. Understanding the release of these components in films, particularly in crosslinking scenarios, is crucial. This study aimed to mathematically model the release of phenolic compounds from chitosan/teff flour films to understand how active compounds gradually release. Moreover, it was aimed to study the effects of incorporation of beetroot leaf extract and citric acid crosslinking. The collective observations, encompassing increased density and thermal stability, alongside concurrent reductions in moisture content, water solubility, water vapor permeability and swelling index following citric acid addition, strongly suggested the presence of crosslinking. Applying Fick's law and the finite element method revealed a substantial influence of the crosslinking agent on diffusion coefficients. The model exhibited strong agreement with experimental data, as reflected in low root mean square error values ranging from 3.02 to 8.50 mmol/m3 for films. Furthermore, the influence of citric acid crosslinking on the release of TPC was evident, as indicated by a decrease in average diffusion coefficient values from 3.499 × 10-13 m2 s-1 to 1.770 × 10-13 m2 s-1 with the formula with 1.5 % citric acid and 0.5 % beetroot leaf extract. This showcases the impact of various parameters on controlled release in food packaging.
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Affiliation(s)
- Nalan Yazicioglu
- Nutrition and Dietetics, Gulhane Health Sciences Faculty, University of Health Sciences, Ankara, Turkey.
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Ekrem Parlak M, Irmak Sahin O, Neslihan Dundar A, Türker Saricaoglu F, Smaoui S, Goksen G, Koirala P, Al-Asmari F, Prakash Nirmal N. Natural colorant incorporated biopolymers-based pH-sensing films for indicating the food product quality and safety. Food Chem 2024; 439:138160. [PMID: 38086233 DOI: 10.1016/j.foodchem.2023.138160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 11/25/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
The current synthetic plastic-based packaging creates environmental hazards that impact climate change. Hence, the topic of the current research in food packaging is biodegradable packaging and its development. In addition, new smart packaging solutions are being developed to monitor the quality of packaged foods, with dual functions as food preservation and quality indicators. In the creation of intelligent and active food packaging, many natural colorants have been employed effectively as pH indicators and active substances, respectively. This review provides an overview of biodegradable polymers and natural colorants that are being extensively studied for pH-indicating packaging. A comprehensive discussion has been provided on the current status of the development of intelligent packaging systems for food, different incorporation techniques, and technical challenges in the development of such green packaging. Finally, the food industry and environmental protection might be revolutionized by pH-sensing biodegradable packaging enabling real-time detection of food product quality and safety.
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Affiliation(s)
- Mahmud Ekrem Parlak
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Oya Irmak Sahin
- Department of Chemical Engineering, Faculty of Engineering, Yalova University, 76200 Yalova, Turkey
| | - Ayse Neslihan Dundar
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Furkan Türker Saricaoglu
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa, 31982 Al-Hofuf, Saudi Arabia
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
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Xie D, Ma H, Xie Q, Guo J, Liu G, Zhang B, Li X, Zhang Q, Cao Q, Li X, Ma F, Li Y, Guo M, Yin J. Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation. Compr Rev Food Sci Food Saf 2024; 23:e13334. [PMID: 38563107 DOI: 10.1111/1541-4337.13334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 01/14/2024] [Accepted: 03/10/2024] [Indexed: 04/04/2024]
Abstract
Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing these wastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging. Though research on this is booming, its material selectivity, effectiveness, and commercial viability require further analysis. This paper categorizes FWBP and explores their potential for producing packaging from both animal and plant perspectives. In addition, the preparation/fabrication methods of these films/coatings have also been summarized comprehensively, focusing on the advantages and disadvantages of these methods and their commercial adaptability. Finally, the functions of these films/coatings and their ultimate performance in protecting food (meat, dairy products, fruits, and vegetables) are also reviewed systematically. FWBP provide a variety of methods for the application of edible films, including being made into coatings, films, and fibers for food preservation, or extracting active substances directly or indirectly from them (in the form of encapsulation) and adding them to packaging to endow them with functions such as barrier, antibacterial, antioxidant, and pH response. In addition, the casting method is the most commonly used method for producing edible films, but more film production methods (extrusion, electrospinning, 3D printing) need to be tried to make up for the shortcomings of the current methods. Finally, researchers need to conduct more in-depth research on various active compounds from FWBP to achieve better application effects and commercial adaptability.
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Affiliation(s)
- Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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8
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Nogueira GF, Meneghetti BB, Soares IHBT, Soares CT, Bevilaqua G, Fakhouri FM, de Oliveira RA. Multipurpose arrowroot starch films with anthocyanin-rich grape pomace extract: Color migration for food simulants and monitoring the freshness of fish meat. Int J Biol Macromol 2024; 265:130934. [PMID: 38493824 DOI: 10.1016/j.ijbiomac.2024.130934] [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: 11/10/2023] [Revised: 03/10/2024] [Accepted: 03/14/2024] [Indexed: 03/19/2024]
Abstract
Extraction of anthocyanins from grape pomace, is a way of valuing these abundant by-products with low added value. Its integration into films may allow it to be used in bioactive packaging, which creates new color and solubility properties for food and smart food packaging which tracks the freshness of fish. Films of arrowroot starch added with different concentrations of grape pomace extract (GPE) were flexible to handle, reddish and presented a high content of anthocyanins. The water vapor permeability increased by 17 %, while the tensile strength of arrowroot starch film decreased by 79 % with the addition of 40 % GPE. The addition of GPE increased the solubility of the starch film in aqueous and lipid food simulants by 121 and 119 %. The GPE pigment preferentially migrated to the aqueous simulant due to the hydrophilic nature of anthocyanins and starch. The GPE film showed distinguishable color changes in different pH buffer solutions from pink at pH 2 to light blue at pH 7 and slightly yellowish green at pH 10. When the composite films were monitored for fish meat freshness, the change in color of the film from reddish pink to slightly green after 96 h of storage at 25 °C was evident.
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Affiliation(s)
- Gislaine Ferreira Nogueira
- Department of Biomedical and Health Sciences, Minas Gerais State University, Passos 37900-106, MG, Brazil.
| | | | | | - Cyntia Trevisan Soares
- School of Agricultural Engineering, University of Campinas, Campinas, SP 13083-875, Brazil
| | - Gabriela Bevilaqua
- Department of Physical-Chemistry, Institute of Chemistry, University of Campinas, Campinas, SP 13083-862, Brazil
| | - Farayde Matta Fakhouri
- Department of Materials Science and Engineering, Universitat Politècnica de Catalunya, Poly2 Group, Carrer Colom 11, E-08222 Terrassa, Spain.
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9
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Wanniarachchi PC, Upul Kumarasinghe KG, Jayathilake C. Recent advancements in chemosensors for the detection of food spoilage. Food Chem 2024; 436:137733. [PMID: 37862988 DOI: 10.1016/j.foodchem.2023.137733] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 07/10/2023] [Accepted: 10/09/2023] [Indexed: 10/22/2023]
Abstract
The need for reliable sensors has become a major requirement to confirm the quality and safety of food commodities. Chemosensors are promising sensing tools to identify contaminants and food spoilage to ensure food safety. Chemosensing materials are evolving and becoming potential mechanisms to enable onsite and real-time monitoring of food safety. This review summarizes the information about the basic four types of chemosensors (colorimetric, optical, electrochemical, and piezoelectric) employed in the food sector, the latest advancements in the development of chemo-sensing mechanisms, and their food applications, with special emphasis on the future outlook of them. In this review, we discuss the novel chemosensors developed from the year 2018 to 2022 to detect spoilage in some common types of food like fish, meat, milk, cheese and soy sauce. This work will provide a fundamental step toward further development and innovations of chemosensors targeting different arenas in the food industry.
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Affiliation(s)
| | - K G Upul Kumarasinghe
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda 10250, Sri Lanka
| | - Chathuni Jayathilake
- School of Medicine, Case Western Reserve University, 10900 Euclid Ave., Cleveland, OH 44106, USA.
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Sharaby MR, Soliman EA, Khalil R. Halochromic smart packaging film based on montmorillonite/polyvinyl alcohol-high amylose starch nanocomposite for monitoring chicken meat freshness. Int J Biol Macromol 2024; 258:128910. [PMID: 38141710 DOI: 10.1016/j.ijbiomac.2023.128910] [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: 06/21/2023] [Revised: 12/10/2023] [Accepted: 12/18/2023] [Indexed: 12/25/2023]
Abstract
Polyvinyl alcohol (PVA) was blended with high amylose starch (HAS) at a ratio of 3:1, and reinforced with montmorillonite (MMT K10) at different concentrations (1, 2, 5, and 7 % w/w of polymers) and anthocyanins (ANT) to develop an active and smart packaging film. MMT addition enhanced the film's mechanical, barrier, thermal, and water resistance properties. Incorporating ANT extracted from roselle calyx into the optimal nanocomposite film (MMT/PVA-HAS II) increased the films' antioxidant, pH-response, and antibacterial properties. FTIR, XRD, and SEM confirmed the intermolecular interactions and even distribution of ANT and MMT in the film matrix. Release rate of ANT was dependent on type of simulant, with higher rate in aqueous solutions compared to alcoholic/fatty food simulants, and cytotoxicity evaluation proved safety of films for food packaging applications. Storage experiments confirmed the potential applicability of the novel halochromic smart film as a promising candidate for monitoring chicken spoilage under abusive storage conditions.
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Affiliation(s)
- Muhammed R Sharaby
- Basic and Applied Sciences (BAS) Institute, Egypt-Japan University of Science and Technology (E-JUST), New Borg El-Arab city, Alexandria 21934, Egypt; Botany and Microbiology Department, Faculty of Science, Alexandria University, Alexandria 21511, Egypt.
| | - Emad A Soliman
- Polymeric Materials Research Department, Advanced Technology and New Materials Research Institute (ATNMRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, Alexandria 21934, Egypt
| | - Rowaida Khalil
- Botany and Microbiology Department, Faculty of Science, Alexandria University, Alexandria 21511, Egypt
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11
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Athanasopoulou E, Bigi F, Maurizzi E, Karellou EIE, Pappas CS, Quartieri A, Tsironi T. Synthesis and characterization of polysaccharide- and protein-based edible films and application as packaging materials for fresh fish fillets. Sci Rep 2024; 14:517. [PMID: 38177403 PMCID: PMC10767132 DOI: 10.1038/s41598-024-51163-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Accepted: 01/01/2024] [Indexed: 01/06/2024] Open
Abstract
The rising packaging industry together with global demand for sustainable production has increased the interest in developing biodegradable packaging materials. The aim of the study was to develop edible films based on pectin, gelatin, and hydroxypropyl methylcellulose and evaluate their applicability as biodegradable packaging materials for gilthead seabream fillets. Mechanical properties, water barriers, wettability of the films through contact angle measurement, optical, and UV-Vis barrier properties were evaluated for food packaging applications. The effective blend of polysaccharide and protein film-forming solutions was confirmed by the produced films with excellent optical properties, acceptable mechanical properties and adequate barriers to water vapor. The contact angle for pectin based and gelatin based films were higher than 90° indicating the hydrophobic films, while HPMC based films had contact angle lower than 90°. The produced films were tested as alternative and environmentally friendly packaging materials for gilthead seabream fillets during refrigerated storage. All tested packaging conditions resulted in similar shelf-life in packed gilthead seabream fillets (i.e. 7-8 days at 2 °C). The results showed that the developed films may reduce the use of conventional petroleum-based food packaging materials without affecting the shelf-life of fish.
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Affiliation(s)
- Evmorfia Athanasopoulou
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | - Francesco Bigi
- Packtin, Via Del Chionso, 14/I, 42122, Reggio Emilia, RE, Italy
| | - Enrico Maurizzi
- Department of Life Science, University of Modena and Reggio Emilia, Via John Fitzgerald Kennedy 17/I, 42122, Reggio Emilia, RE, Italy
| | | | - Christos S Pappas
- Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece
| | | | - Theofania Tsironi
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece.
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12
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Piryaei M, Azimi S. Preparation and evaluation of smart food packaging films with anthocyanin Sardasht black grape based on Astragalus gummifer and chitosan nanoparticles. Int J Biol Macromol 2024; 254:127974. [PMID: 37949273 DOI: 10.1016/j.ijbiomac.2023.127974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 10/13/2023] [Accepted: 11/06/2023] [Indexed: 11/12/2023]
Abstract
A new and green development in the field of food packaging is the use of colorimetric films containing anthocyanins, which not only can respond to food spoilage but also have no environmental risk and help the environment full of unacceptable and polluted substances created by humans. In this research, a completely natural film (GCNG) was made using natural materials including tragacanth gummifer (G), chitosan nanoparticles (C), and an extract containing anthocyanins of a type of wild grape called Sardasht black (G) with Alumina nanoparticles (N) for use in food packaging. This biodegradable film (GCNG) presented relatively wide color differences from red to blue in different buffer solutions (pH 2-12), which was clearly observed by the naked eye. Sardasht black grape extract contains large amounts of anthocyanins and antioxidants that can be extracted and used in the preparation of packaging films. The properties of prepared films, including mechanical properties, permeability to water vapor, solubility, swelling, as well as antimicrobial properties were checked by measuring the diameter of the diffusion area by agar disk test. GCNG films showed strong antioxidant activity and good antibacterial activity against E. coli and S. aureus. The results suggested this film has promising potential as an active and smart packaging material for applications in the food industry.
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Affiliation(s)
- Marzieh Piryaei
- Department of Chemistry, Faculty of Science, University of Maragheh, Maragheh 55181-83111, Iran.
| | - Shabnam Azimi
- Department of Chemistry, Faculty of Science, University of Maragheh, Maragheh 55181-83111, Iran
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Long J, Zhang W, Zhao M, Ruan CQ. The reduce of water vapor permeability of polysaccharide-based films in food packaging: A comprehensive review. Carbohydr Polym 2023; 321:121267. [PMID: 37739519 DOI: 10.1016/j.carbpol.2023.121267] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 09/24/2023]
Abstract
Polysaccharide-based films are favored in the food packaging industry because of their advantages of green and safe characters, as well as natural degradability, but due to the structural defects of polysaccharides, they also have the disadvantages of high water vapor permeability (WVP), which greatly limits their application in the food packaging industry. To break the limitation, numerous methods, e.g., physical and/or chemical methods, have been employed. This review mainly elaborates the up-to-date research status of the application of polysaccharide-based films (PBFs) in food packaging area, including various films from cellulose and its derivatives, starch, chitosan, pectin, alginate, pullulan and so on, while the methods of reducing the WVP of PBFs, mainly divided into physical and chemical methods, are summarized, as well as the discussions about the existing problems and development trends of PBFs. In the end, suggestions about the future development of WVP of PBFs are presented.
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Affiliation(s)
- Jiyang Long
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Wenyu Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Minzi Zhao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Chang-Qing Ruan
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, China.
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14
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Mohseni‐Shahri FS, Moeinpour F. Development of a pH-sensing indicator for shrimp freshness monitoring: Curcumin and anthocyanin-loaded gelatin films. Food Sci Nutr 2023; 11:3898-3910. [PMID: 37457176 PMCID: PMC10345677 DOI: 10.1002/fsn3.3375] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 03/28/2023] [Accepted: 03/31/2023] [Indexed: 07/18/2023] Open
Abstract
An intelligent pH-sensing indicator containing Roselle (Hibiseus sabdariffa L.) (RS) anthocyanin and curcumin (CR) was developed and characterized as on-package indicator tags to check the freshness of shrimp during the storage at 4°C. FE-SEM and FT-IR analysis showed that RS and CR were successfully immobilized in the gelatin-glycerol film-forming substrate. The addition of various natural dyes increased the thickness and antioxidant action of the colorimetric film. To assess the response to changes in the pH, the colorimetric film was immersed in different buffers. Based on volatile amines secreted by shrimp, a test application of a colorimetric film containing natural dyes at a ratio of CR:RS = 1:4 (v/v) was conducted in shrimp at 4°C. The total volatile basic nitrogen (TVB-N) and the pH of shrimp were monitored during refrigerated storage for 10 days, and the color changes of the indicator were recorded simultaneously. The results indicated that the designed colorimetric film could produce various colors, which are thought to be indicative of the freshness and spoilage of packaged shrimp. Therefore, the target film can be utilized as a promising smart packaging material for monitoring the freshness of shrimp and aquatic products in real time.
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Affiliation(s)
| | - Farid Moeinpour
- Department of Chemistry, Bandar Abbas BranchIslamic Azad UniversityBandar AbbasIran
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15
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Chavez-Marquez E, Bernedo MSB, de Jara EM, Quequezana-Bedregal MJ, Gutierrez-Oppe EE, de Alcântara Pessôa Filho P. Development of intelligent and active potato starch films based on purple corn cob extract and molle essential oil. Int J Biol Macromol 2023:125080. [PMID: 37245765 DOI: 10.1016/j.ijbiomac.2023.125080] [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: 02/17/2023] [Revised: 05/12/2023] [Accepted: 05/22/2023] [Indexed: 05/30/2023]
Abstract
The present study aims to develop of an active and "intelligent" film that uses potato starch as a polymeric matrix, anthocyanins from purple corn cob as a natural dye, and molle essential oil as an antibacterial compound. The color of anthocyanin solutions is pH-dependent, and the developed films shows a visual color change from red to brown after immersion in solutions with pH values ranging from 2 to 12. SEM and FTIR analyses suggested that anthocyanins have favorable dispersibility and good compatibility with the starch-glycerol matrix. The study found that both anthocyanins and molle essential oil significantly enhanced the ultraviolet-visible light barrier performance; moreover, tensile strength, elongation at break, and elastic modulus reached values of 3.21 MPa, 62.16 %, and 12.87 MPa, respectively. The biodegradation rate in vegetal compost also accelerated during the three-week period, achieving a weight loss of 95 %. Moreover, the film presented an inhibition halo for Escherichia coli, indicating its antibacterial activity. The results suggest that the developed film has the potential to be used as food-packaging material.
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Affiliation(s)
- Edwar Chavez-Marquez
- Professional School of Chemical Engineering, Faculty of Process Engineering, Universidad Nacional de San Agustin de Arequipa, 04001 Arequipa, 117, Peru.
| | - Milagros Sofia Bustamante Bernedo
- Professional School of Chemical Engineering, Faculty of Process Engineering, Universidad Nacional de San Agustin de Arequipa, 04001 Arequipa, 117, Peru.
| | - Elizabeth Medrano de Jara
- Professional School of Chemical Engineering, Faculty of Process Engineering, Universidad Nacional de San Agustin de Arequipa, 04001 Arequipa, 117, Peru.
| | - Marcia Juana Quequezana-Bedregal
- Professional School of Chemical Engineering, Faculty of Process Engineering, Universidad Nacional de San Agustin de Arequipa, 04001 Arequipa, 117, Peru.
| | - Evelyn Edith Gutierrez-Oppe
- Professional School of Chemical Engineering, Faculty of Process Engineering, Universidad Nacional de San Agustin de Arequipa, 04001 Arequipa, 117, Peru.
| | - Pedro de Alcântara Pessôa Filho
- University of São Paulo, Polytechnic School, Department of Chemical Engineering, Main Campus, 05508-010 São Paulo, SP, Brazil.
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Kinetic study of the combined effect of high pressure and pH-value on Arthrospira Platensis (Spirulina) proteins extraction. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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17
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Akhila K, Sultana A, Ramakanth D, Gaikwad KK. Monitoring freshness of chicken using intelligent pH indicator packaging film composed of polyvinyl alcohol/guar gum integrated with Ipomoea coccinea extract. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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18
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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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19
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Azman N, Khairul WM, Sarbon N. A comprehensive review on biocompatible film sensor containing natural extract: Active/intelligent food packaging. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109189] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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20
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A Facile Strategy for Development of pH-Sensing Indicator Films Based on Red Cabbage Puree and Polyvinyl Alcohol for Monitoring Fish Freshness. Foods 2022; 11:foods11213371. [PMID: 36359984 PMCID: PMC9653917 DOI: 10.3390/foods11213371] [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: 09/22/2022] [Revised: 10/13/2022] [Accepted: 10/24/2022] [Indexed: 12/02/2022] Open
Abstract
This study aimed to develop a novel pH-sensing biopolymer film based on red cabbage puree (RCP) incorporated with polyvinyl alcohol (PVA), which was utilized for monitoring fish freshness during storage at 25 °C. A homogenized RCP suspension with a mean particle size of 12.86 ± 0.03 μm and a total anthocyanin concentration of 292.17 ± 2.65 mg/L was directly used as a film-forming substance and anthocyanin source to blend with PVA, showing visual changes in color and ultraviolet-visible spectra within a pH of 2–12. Rheological and microstructural studies certified the strong interactions and good compatibility between the RCP and PVA, resulting in better mechanical properties and water resistance of the composite film than those of a pure RCP film, but without affecting its pH sensitivity. When used for fish freshness monitoring at 25 °C, the developed RCP/PVA film presented visible color differences from purple to yellow, which corresponded to the spoilage threshold of the total volatile basic nitrogen and the total viable count in fish samples. The study highlights that anthocyanin-rich purees of fruits and vegetables, in this case red cabbage puree, can be fully utilized to develop eco-friendly pH-sensing indicator films for intelligent food packaging.
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Kossyvaki D, Contardi M, Athanassiou A, Fragouli D. Colorimetric Indicators Based on Anthocyanin Polymer Composites: A Review. Polymers (Basel) 2022; 14:polym14194129. [PMID: 36236076 PMCID: PMC9571802 DOI: 10.3390/polym14194129] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
This review explores the colorimetric indicators based on anthocyanin polymer composites fabricated in the last decade, in order to provide a comprehensive overview of their morphological and compositional characteristics and their efficacy in their various application fields. Notably, the structural properties of the developed materials and the effect on their performance will be thoroughly and critically discussed in order to highlight their important role. Finally, yet importantly, the current challenges and the future perspectives of the use of anthocyanins as components of colorimetric indicator platforms will be highlighted, in order to stimulate the exploration of new anthocyanin sources and the in-depth investigation of all the possibilities that they can offer. This can pave the way for the development of high-end materials and the expansion of their use to new application fields.
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Affiliation(s)
- Despoina Kossyvaki
- Smart Materials, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy
- Dipartimento di Informatica Bioingegneria, Robotica e Ingegneria dei Sistemi (DIBRIS), Università degli Studi di Genova, Via Opera Pia 13, 16145 Genova, Italy
| | - Marco Contardi
- Smart Materials, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy
| | | | - Despina Fragouli
- Smart Materials, Istituto Italiano di Tecnologia, Via Morego 30, 16163 Genova, Italy
- Correspondence:
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22
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Mohseni-Shahri F, Mehrzad A, Khoshbin Z, Sarabi-Jamab M, Khanmohamadi F, Verdian A. Polyphenol-loaded bacterial cellulose nanofiber as a green indicator for fish spoilage. Int J Biol Macromol 2022; 224:1174-1182. [DOI: 10.1016/j.ijbiomac.2022.10.203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 10/19/2022] [Accepted: 10/22/2022] [Indexed: 11/05/2022]
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23
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Giannoglou M, Andreou V, Thanou I, Markou G, Katsaros G. High pressure assisted extraction of proteins from wet biomass of Arthrospira platensis (spirulina) – A kinetic approach. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103138] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Li W, Sun W, Jia L, Dong Y, Wu L, Saldaña MDA, Sun W. Poly-l-lactic acid (PLLA)/anthocyanin nanofiber color indicator film for headspace detection of low-level bacterial concentration. Int J Biol Macromol 2022; 215:123-131. [PMID: 35691434 DOI: 10.1016/j.ijbiomac.2022.06.034] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 05/25/2022] [Accepted: 06/07/2022] [Indexed: 11/30/2022]
Abstract
Since bacterial contamination is a significant threat to humans, early detection is essential to safeguard dietary safety and physical health. Here, a nanofiber color indicator film based on poly-l-lactic acid (PLLA) as the support and anthocyanin as the indicator material was prepared by electrostatic spinning. It was found that the PLLA/0.8CY nanofiber color indicator film was hydrophobic (the water contact angle of 102.4°) and contained uniform nanofibers with an average diameter of 750 nm. In addition, the film's humidity insensitivity, reusability, color stability, and ammonia sensitivity (the limits of detection 35.39 ppm) made the film environmentally friendly and more accurate and faster for bacterial detection. The film was able to sense 102 CFU/mL of gram-positive and negative bacteria after the model strain E. coli and L. monocytogene. Thus, the PLLA/0.8CY nanofiber color indicator film was able to perform headspace nondestructive detection of low-level bacterial contamination.
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Affiliation(s)
- Wenbo Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Wuliang Sun
- College of Materials Science and Engineering, Inner Mongolia University of Technology, Hohhot 010051, China
| | - Lu Jia
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yue Dong
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lingling Wu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Marleny D A Saldaña
- Department of Agricultural, Food and Nutritional Science (AFNS), University of Alberta, T6G 2P5 Edmonton, AB, Canada
| | - Wenxiu Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Department of Agricultural, Food and Nutritional Science (AFNS), University of Alberta, T6G 2P5 Edmonton, AB, Canada.
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Romero J, Cruz RMS, Díez-Méndez A, Albertos I. Valorization of Berries' Agro-Industrial Waste in the Development of Biodegradable Pectin-Based Films for Fresh Salmon ( Salmo salar) Shelf-Life Monitoring. Int J Mol Sci 2022; 23:8970. [PMID: 36012231 PMCID: PMC9409061 DOI: 10.3390/ijms23168970] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/09/2022] [Accepted: 08/09/2022] [Indexed: 12/13/2022] Open
Abstract
The healthy properties of berries are known; however, red fruits are very perishable, generating large losses in production and marketing. Nonetheless, these wastes can be revalued and used. The main objective of this study was the development of biodegradable pectin films with berry agro-industrial waste extracts to monitor salmon shelf-life. The obtained extracts from blueberries, blackberries, and raspberries wastes were evaluated in terms of flavonols, phenols and anthocyanins contents, and antioxidant capacity. Then, pectin films with the extracts of different berries were developed and characterized. The results showed that the blueberry extract film was thicker (0.248 mm), darker (L* = 61.42), and opaquer (17.71%), while the highest density (1.477 g/cm3) was shown by the raspberry films. The results also showed that blueberries were the best for further application due to their composition in bioactive compounds, antioxidant capacity, and color change at different pHs. The salmon samples wrapped in blueberry films showed lower values of pH and deterioration of fish during storage compared to the control and pectin samples. This study contributes to the valorization of berries agro-industrial waste by the development of eco-friendly films that can be used in the future as intelligent food packaging materials contributing to the extension of food shelf-life as a sustainable packaging alternative.
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Affiliation(s)
- Janira Romero
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain
| | - Rui M. S. Cruz
- Department of Food Engineering, Institute of Engineering, Campus da Penha, Universidade do Algarve, 8005-139 Faro, Portugal
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Alexandra Díez-Méndez
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain
| | - Irene Albertos
- Faculty of Health Sciences, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain
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Application of pH-indicating film containing blue corn anthocyanins on corn starch/polyvinyl alcohol as substrate for preservation of tilapia. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01531-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Preparation and Performance Characterization of a Composite Film Based on Corn Starch, κ-Carrageenan, and Ethanol Extract of Onion Skin. Polymers (Basel) 2022; 14:polym14152986. [PMID: 35893950 PMCID: PMC9330010 DOI: 10.3390/polym14152986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/19/2022] [Accepted: 07/20/2022] [Indexed: 12/11/2022] Open
Abstract
Using corn starch (CS) and κ-carrageenan(κC) as the raw material and active composite, respectively, films containing different concentrations of ethanol extract of onion skin were prepared. The effects of different concentrations of ethanol extract of onion skin (EEOS) on the physicochemical properties, as well as the antioxidant and antibacterial properties, of CS/κC films were also discussed. The addition of ethanol extract of onion skin inhibited the recrystallization of starch molecules in the composite films. It affected the microstructure of the composite films. The color of the composite films was deepened, the brightness was reduced, and the opacity was increased. Water vapor permeability increased, tensile strength decreased, and elongation at the break increased. The glass-transition temperature decreased. The clearance of DPPH radicals and ABTS cation radicals increased. Moreover, when the concentration of EEOS was 3%, the antioxidant effect of the films on oil was greatly improved and could effectively inhibit Staphylococcus aureus and Escherichia coli. The above results showed that adding ethanol extract of onion skin improved the physicochemical properties and biological activities of the CS/κC composite films, so CS/κC/EEOS composite films can be used as an active packaging material to extend food shelf-life. These results can provide a theoretical basis for the production and application of corn starch/κ-carrageenan/ethanol extract of onion skin composite films.
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Gomes V, Pires AS, Mateus N, de Freitas V, Cruz L. Pyranoflavylium-cellulose acetate films and the glycerol effect towards the development of pH-freshness smart label for food packaging. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107501] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Almasi H, Forghani S, Moradi M. Recent advances on intelligent food freshness indicators; an update on natural colorants and methods of preparation. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100839] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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31
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Matthew SAL, Egan G, Witte K, Kaewchuchuen J, Phuagkhaopong S, Totten JD, Seib FP. Smart Silk Origami as Eco-sensors for Environmental Pollution. ACS APPLIED BIO MATERIALS 2022; 5:3658-3666. [PMID: 35575686 PMCID: PMC9382635 DOI: 10.1021/acsabm.2c00023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
![]()
Origami folding is
an easy, cost-effective, and scalable fabrication
method for changing a flat material into a complex 3D functional shape.
Here, we created semicrystalline silk films doped with iron oxide
particles by mold casting and annealing. The flat silk films could
be loaded with natural dyes and folded into 3D geometries using origami
principles following plasticization. They performed locomotion under
a magnetic field, were reusable, and displayed colorimetric stability.
The critical parameters for the design of the semi-autonomous silk
film, including ease of folding, shape preservation, and locomotion
in the presence of a magnetic field, were characterized, and pH detection
was achieved by eye and by digital image colorimetry with a response
time below 1 min. We demonstrate a practical application—a
battery-free origami silk boat—as a colorimetric sensor for
waterborne pollutants, which was reusable at least five times. This
work introduces silk eco-sensors and merges responsive actuation and
origami techniques.
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Affiliation(s)
- Saphia A. L. Matthew
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, 161 Cathedral Street, GlasgowG4 0RE, U.K
| | - Gemma Egan
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, 161 Cathedral Street, GlasgowG4 0RE, U.K
| | - Kimia Witte
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, 161 Cathedral Street, GlasgowG4 0RE, U.K
| | - Jirada Kaewchuchuen
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, 161 Cathedral Street, GlasgowG4 0RE, U.K
| | - Suttinee Phuagkhaopong
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, 161 Cathedral Street, GlasgowG4 0RE, U.K
| | - John D. Totten
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, 161 Cathedral Street, GlasgowG4 0RE, U.K
| | - F. Philipp Seib
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, 161 Cathedral Street, GlasgowG4 0RE, U.K
- EPSRC Future Manufacturing Research Hub for Continuous Manufacturing and Advanced Crystallisation (CMAC), University of Strathclyde, Technology and Innovation Centre, 99 George Street, GlasgowG1 1RD, U.K
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Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09727-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Avila LB, Barreto ERC, Moraes CC, Morais MM, da Rosa GS. Promising New Material for Food Packaging: An Active and Intelligent Carrageenan Film with Natural Jaboticaba Additive. Foods 2022; 11:foods11060792. [PMID: 35327215 PMCID: PMC8947434 DOI: 10.3390/foods11060792] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 10/18/2021] [Accepted: 10/22/2021] [Indexed: 01/06/2023] Open
Abstract
This research focused on the development of active and intelligent films based on a carrageenan biopolymer incorporated with jaboticaba peels extract (JPE). The bioactive extract was obtained by maceration extraction and showed high concentrations of total phenolic content (TP), total anthocyanin (TA), cyanidin-3-glucoside (Cn-3-Glu), antioxidant activity (AA), and microbial inhibition (MI) against E. coli, being promising for use as a natural additive in food packaging. The carrageenan films were produced using the casting technique, incorporating different concentrations of JPE, and characterized. The results of the thickness and Young’s modulus of the film increased in the films supplemented with JPE and the addition of the extract showed a decrease in elongation capacity and tensile strength, in water vapor permeability, and a lower rate of swelling in the water. In addition, the incorporation of JPE into the polymeric matrix promotes a change in the color of the films when compared to the control film and improves the opacity property. This is a positive effect as the material has a UV-vis light barrier which is interesting for food packaging. The increase in the active potential of the films was directly proportional to the concentration of JPE. The films results showed visible changes from purple to brown when in contact with different pH, which means that films have an intelligent potential. Accordingly, this novel carrageenan based-film incorporated with JPE could be a great strategy to add natural additives into packaging material to obtain an active potential and also an indicator for monitoring food in intelligent packaging.
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Affiliation(s)
- Luisa Bataglin Avila
- Engineering Graduate Program, Federal University of Pampa, 1650, Maria Anunciação Gomes de Godoy Avenue, Bagé 96413-172, Brazil;
| | - Elis Regina Correa Barreto
- Chemical Engineering, Federal University of Pampa, 1650, Maria Anunciação Gomes Godoy Avenue, Bagé 96413-172, Brazil; (E.R.C.B.); (M.M.M.)
| | - Caroline Costa Moraes
- Graduate Program in Science and Engineering of Materials, Federal University of Pampa, 1650, Maria Anunciação Gomes de Godoy Avenue, Bagé 96413-172, Brazil;
| | - Marcilio Machado Morais
- Chemical Engineering, Federal University of Pampa, 1650, Maria Anunciação Gomes Godoy Avenue, Bagé 96413-172, Brazil; (E.R.C.B.); (M.M.M.)
| | - Gabriela Silveira da Rosa
- Engineering Graduate Program, Federal University of Pampa, 1650, Maria Anunciação Gomes de Godoy Avenue, Bagé 96413-172, Brazil;
- Chemical Engineering, Federal University of Pampa, 1650, Maria Anunciação Gomes Godoy Avenue, Bagé 96413-172, Brazil; (E.R.C.B.); (M.M.M.)
- Graduate Program in Science and Engineering of Materials, Federal University of Pampa, 1650, Maria Anunciação Gomes de Godoy Avenue, Bagé 96413-172, Brazil;
- Correspondence: ; Tel.: +55-53-9996-722-26
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Hoffmann TG, Angioletti BL, Bertoli SL, de Souza CK. Intelligent pH-sensing film based on jaboticaba peels extract incorporated on a biopolymeric matrix. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1001-1010. [PMID: 35185204 PMCID: PMC8814300 DOI: 10.1007/s13197-021-05104-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/05/2021] [Accepted: 04/09/2021] [Indexed: 10/21/2022]
Abstract
Food spoilage is associated with pH change. Thus, the aim of this study was to develop a pH-sensing film based on the addition of anthocyanin extracted from jaboticaba peel to a biopolymeric matrix. UV-Vis spectroscopy analysis of the anthocyanin extract was performed to detect the color change in a broad pH range (1-11). Also, the thermal properties, morphology, moisture content (MC), water solubility (WS), water vapor permeability (WVP) and release test results were examined. The applicability of the pH-sensing film as intelligent packaging was tested by monitoring milk spoilage. Results showed that the film developed has satisfactory thermal stability up to 200 °C. Also, the MC and WVP properties of the film were reduced when the anthocyanin extract was present, 11.5% and 6.5 × 10-10 g H2O Pa- 1 s-1 m-1, respectively, while the WS showed an increase (54.33%). Release tests showed remarkable performance in simulated alcoholic and fatty aqueous foods. The food application test demonstrated the potential use of the anthocyanin-based film as a food quality indicator due to film visual color change ( Δ E >10, after 8 days of milk spoilage monitoring).
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Affiliation(s)
- Tuany Gabriela Hoffmann
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau, 89030-000 Brazil
| | - Betina Louise Angioletti
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau, 89030-000 Brazil
| | - Sávio Leandro Bertoli
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau, 89030-000 Brazil
| | - Carolina Krebs de Souza
- Department of Chemical Engineering, University of Blumenau, 3250 São Paulo Street, Blumenau, 89030-000 Brazil
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35
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Sun Y, Zhang M, Adhikari B, Devahastin S, Wang H. Double-layer indicator films aided by BP-ANN-enabled freshness detection on packaged meat products. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100808] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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36
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Ghadiri Alamdari N, Forghani S, Salmasi S, Almasi H, Moradi M, Molaei R. Ixiolirion tataricum anthocyanins-loaded biocellulose label: Characterization and application for food freshness monitoring. Int J Biol Macromol 2022; 200:87-98. [PMID: 34998041 DOI: 10.1016/j.ijbiomac.2021.12.188] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 12/13/2021] [Accepted: 12/29/2021] [Indexed: 12/27/2022]
Abstract
A new intelligent pH-sensitive colorimetric label was fabricated by immobilizing Ixiolirion tataricum anthocyanins (ITA) into biocellulose (bacterial nanocellulose; BNC) film and was then studied to determine how it can be used as a label for monitoring freshness/spoilage of shrimp during storage at 4 °C. The formation of new interactions between ITA and BNC film and disruption of crystalline structure of BNC after anthocyanins immobilization were approved by FT-IR and XRD analyses, respectively. According to FE-SEM observations, the porosity of the BNC network decreased after ITA incorporation. The fabricated BNC-ITA label showed a distinct color change from violet to green over the pH range of 4-12. The pH, total volatile basic nitrogen (TVB-N), total psychrophiles count (TPC), and the quantity of biogenic amines (histamine, cadaverine, putrescine, and tyramine) in the shrimp samples and their correlation with color changes on the label were measured over a 4-day storage period. Consistent with changes in levels of TVB-N, TPC, pH, and biogenic amines, a visually distinguishable color change occurred on the BNC-ITA label as blue (fresh), dark green (medium fresh), and kelly green (spoiled). This research showed that ITA as a novel pH-sensitive dye is a promising candidate for developing pH labels for seafood intelligent packaging.
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Affiliation(s)
- Nima Ghadiri Alamdari
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Samira Forghani
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Sorour Salmasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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37
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Development and Characterization of Arrowroot Starch Films Incorporated with Grape Pomace Extract. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3010014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Grape processing residues are a good source of bioactive and nutritional compounds. The incorporation of grape pomace extract (GPE) in starch films can be a strategy for the elaboration of new food packaging products for applications such as edible films or fruit strips. In this context, the objective of this research was to analyze the effect of incorporation and variation of concentration of GPE (0, 20, 30, and 40% mass/mass starch solids) on the physical chemical properties of arrowroot starch edible films created by casting. The GPE was characterized for moisture content, pH, total titratable acidity, total soluble solids, and anthocyanin content. Starch films with and without GPE were evaluated by analyzing their visual appearance, water activity, water content, thickness, water solubility, and water vapor permeability. The GPE had high water content, acidity, and anthocyanins content. The films with GPE showed a noticeable reddish color, similar to observed for the GPE. Increasing the concentration of GPE in the film resulted in significantly increased (p < 0.05) thickness (from 0.060 to 0.106 mm), water content (from 8.17 to 12.48%), solubility in water (from 13.33 to 33.32%), and water vapor permeability (from 3.72 to 6.65 g.mm/m2 day kPa). GPE increased the hydrophilic portion of the film, in addition to acting as a plasticizer, decreasing the molecular interactions of the polymer chain, and favoring its solubilization, which is desirable for applications such as edible films. The elaboration of arrowroot starch films with the incorporation of grape pomace is a good alternative for the reduction of by-products of grape processing.
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38
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Azlim NA, Mohammadi Nafchi A, Oladzadabbasabadi N, Ariffin F, Ghalambor P, Jafarzadeh S, Al-Hassan AA. Fabrication and characterization of a pH-sensitive intelligent film incorporating dragon fruit skin extract. Food Sci Nutr 2022; 10:597-608. [PMID: 35154695 PMCID: PMC8825720 DOI: 10.1002/fsn3.2680] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 10/24/2021] [Accepted: 11/17/2021] [Indexed: 11/09/2022] Open
Abstract
A novel intelligent pH-sensing indicator based on gelatin film and anthocyanin extracted from dragon fruit skin (Hylocereus polyrhizus) (DFSE) as a natural dye was developed to monitor food freshness by the casting method. Anthocyanin content of DFSE was 15.66 ± 1.59 mg/L. Dragon fruit bovine gelatin films were characterized by Fourier transform infrared spectroscopy (FTIR) and observed by a scanning electron microscope (SEM). Moisture content, mechanical properties, water solubility, water vapor permeability (WVP), light transmittance, color, and pH-sensing evaluations were evaluated for potential application. FTIR spectroscopy revealed that the extracted anthocyanin could interact with the other film components through hydrogen bonds. When the extract was added, films showed a smooth and clear surface as observed by SEM. The addition of anthocyanin increased the moisture content, thickness, and water solubility of the films, but decreased the WVP and light transmittance of films. Also, the incorporation of 15% v/v DFSE decreased the tensile strength from 17.04 to 12.91 MPa, increasing the elongation at break from 91.19% to 107.86%. The films showed higher ΔE with increasing DFSE content, which indicated that the film had good color variability. A significant difference in the color of the films was observed with exposure to different pH buffer solutions. The findings demonstrated that gelatin film incorporated with DFSE could be used as a visual indicator of pH variations to monitor the freshness of foods during storage time.
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Affiliation(s)
- Nurnabila Afiqah Azlim
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
- Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan Iran
| | - Nazila Oladzadabbasabadi
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Fazilah Ariffin
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Pantea Ghalambor
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Shima Jafarzadeh
- School of Engineering Edith Cowan University Joondalup Western Australia Australia
| | - A A Al-Hassan
- Department of Food Science and Human Nutrition College of Agriculture and vit. Medicine Qassim University Burydah Saudi Arabia
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Fernandes GDJC, Silva KF, Marques CS, Benedito LZ, Cabral BR, Campelo PH, Borges SV, Marconcini JM, Magriotis ZM, Claro PIC, Dias MV. Development of an SO2 indicator label applied to shrimp. POLIMEROS 2022. [DOI: 10.1590/0104-1428.20220033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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40
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Koshy RR, Reghunadhan A, Mary SK, Thomas K, K. R. A, Thomas S, Pothen LA. Intelligent pH-sensitive films from whole arrowroot powder and soy protein isolate incorporating red cabbage anthocyanin: monitoring freshness of shrimps and ammonia in fish farming ponds. NEW J CHEM 2022. [DOI: 10.1039/d1nj05970j] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Whole arrowroot powder, soy protein isolate and red cabbage anthocyanin were used to fabricate packaging films that can monitor the freshness of shrimp and can be used to detect ammonia.
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Affiliation(s)
- Rekha Rose Koshy
- Postgraduate and Research Department of Chemistry, Bishop Moore College, Mavelikara, Alappuzha, University of Kerala, Kerala 690110, India
- Postgraduate and Research Department of Chemistry, CMS College, Kottayam, Kerala, India
| | - Arunima Reghunadhan
- Department of Chemistry, TKM College of Engineering, Karicode, Kollam, Kerala 691005, India
| | - Siji. K. Mary
- Postgraduate and Research Department of Chemistry, Bishop Moore College, Mavelikara, Alappuzha, University of Kerala, Kerala 690110, India
- Postgraduate and Research Department of Chemistry, CMS College, Kottayam, Kerala, India
| | - Kiran Thomas
- Postgraduate and Research Department of Chemistry, Bishop Moore College, Mavelikara, Alappuzha, University of Kerala, Kerala 690110, India
| | - Ajish K. R.
- Postgraduate and Research Department of Chemistry, CMS College, Kottayam, Kerala, India
| | - Sabu Thomas
- School of Energy Materials, Mahatma Gandhi University, Kottayam, Kerala 686560, India
| | - Laly A. Pothen
- School of Energy Materials, Mahatma Gandhi University, Kottayam, Kerala 686560, India
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41
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Naghdi S, Rezaei M, Abdollahi M. A starch-based pH-sensing and ammonia detector film containing betacyanin of paperflower for application in intelligent packaging of fish. Int J Biol Macromol 2021; 191:161-170. [PMID: 34536478 DOI: 10.1016/j.ijbiomac.2021.09.045] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 08/24/2021] [Accepted: 09/09/2021] [Indexed: 11/30/2022]
Abstract
An easy-to-use food packaging label with pH and ammonia sensitivity was developed by adding betacyanin (5, 10 and 15 mg per g of starch) from flowers of paperflower (Bougainvillea glabra) to potato starch film made using the solvent casting method. The betacyanin was well dispersed into the starch matrix and formed new interactions with it as revealed by FTIR. The film containing 15 mg/g of betacyanin showed a color change from light pink to yellow as a response to pH adjustment of between 2 to 13. It was also able to detect the presence of ammonia in a range of 0.1 and 0.01 mg of ammonia per ml of water. Surface hydrophobicity and water vapor barrier capacity of the starch film increased by addition of the betacyanin, yet their mechanical strength decreased in the presence of the betacyanin. The ability of the film in the real-time indication of fish quality as a label was also evaluated during the storage of Caspian sprat at 4 °C. A visual change in the color of the packaging label from pink to yellow in parallel with the increase in the total volatile basic nitrogen (TVB-N), microbial count of the fish samples was detected. The starch/betacyanin film could be a novel intelligent label for application in food packaging.
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Affiliation(s)
- Shahab Naghdi
- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran
| | - Masoud Rezaei
- Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran.
| | - Mehdi Abdollahi
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
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42
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Sun Y, Wen J, Chen Z, Qiu S, Wang Y, Yin E, Li H, Liu X. Non-destructive and Rapid Method for Monitoring Fish Freshness of Grass Carp Based on Printable Colorimetric Paper Sensor in Modified Atmosphere Packaging. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02158-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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43
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Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction. Polymers (Basel) 2021; 13:polym13203503. [PMID: 34685262 PMCID: PMC8539143 DOI: 10.3390/polym13203503] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 12/16/2022] Open
Abstract
According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits and 25% of all vegetables are wasted at the base of the food production chain. The significant losses and wastes in the fresh and processing industries is becoming a serious environmental issue, mainly due to the microbial degradation impacts. There has been a recent surge in research and innovation related to food, packaging, and pharmaceutical applications to address these problems. The underutilized wastes (seed, skin, rind, and pomace) potentially present good sources of valuable bioactive compounds, including functional nutrients, amylopectin, phytochemicals, vitamins, enzymes, dietary fibers, and oils. Fruit and vegetable wastes (FVW) are rich in nutrients and extra nutritional compounds that contribute to the development of animal feed, bioactive ingredients, and ethanol production. In the development of active packaging films, pectin and other biopolymers are commonly used. In addition, the most recent research studies dealing with FVW have enhanced the physical, mechanical, antioxidant, and antimicrobial properties of packaging and biocomposite systems. Innovative technologies that can be used for sensitive bioactive compound extraction and fortification will be crucial in valorizing FVW completely; thus, this article aims to report the progress made in terms of the valorization of FVW and to emphasize the applications of FVW in active packaging and biocomposites, their by-products, and the innovative technologies (both thermal and non-thermal) that can be used for bioactive compounds extraction.
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44
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Cui C, Ji N, Wang Y, Xiong L, Sun Q. Bioactive and intelligent starch-based films: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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45
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Yan J, Cui R, Tang Z, Wang Y, Wang H, Qin Y, Yuan M, Yuan M. Development of pH-sensitive films based on gelatin/chitosan/nanocellulose and anthocyanins from hawthorn (Crataegus scabrifolia) fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00978-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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46
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Tavassoli M, Sani MA, Khezerlou A, Ehsani A, McClements DJ. Multifunctional nanocomposite active packaging materials: Immobilization of quercetin, lactoferrin, and chitosan nanofiber particles in gelatin films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106747] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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47
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Luo Q, Hossen A, Sameen DE, Ahmed S, Dai J, Li S, Qin W, Liu Y. Recent advances in the fabrication of pH-sensitive indicators films and their application for food quality evaluation. Crit Rev Food Sci Nutr 2021; 63:1102-1118. [PMID: 34382866 DOI: 10.1080/10408398.2021.1959296] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Over a few decades, anthocyanin (ACN)-based colorimetric indicators in intelligent packaging systems have been widely used to monitor the freshness or spoilage of perishable food products. Most of the perishable food products are highly susceptible to enzymatic/microbial spoilage and produce several volatile or nonvolatile organic acid and nitrogenous compounds. As a result, the natural pH of fresh foods significantly changes. Fabrication of CAN-based colorimetric indicators in intelligent packaging systems is an advanced technique that monitors the freshness or spoilage of perishable foods based on the display of color variations at varying pH values. This study focuses on the advancement of pH-sensitive indicators and extraction of colorimetric indicators from commercially available natural sources. Moreover, the fabrication techniques and widespread industrial applications of such indicators have also been discussed. In addition, readers will get information about the color-changing and antioxidant mechanisms of ACN-based indicator films in food packaging.
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Affiliation(s)
- Qingying Luo
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
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48
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Preparation of pH sensitive film based on starch/carbon nano dots incorporating anthocyanin for monitoring spoilage of pork. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108039] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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49
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Liu H, Qin S, Sirohi R, Ahluwalia V, Zhou Y, Sindhu R, Binod P, Rani Singhnia R, Kumar Patel A, Juneja A, Kumar D, Zhang Z, Kumar J, Taherzadeh MJ, Kumar Awasthi M. Sustainable blueberry waste recycling towards biorefinery strategy and circular bioeconomy: A review. BIORESOURCE TECHNOLOGY 2021; 332:125181. [PMID: 33888357 DOI: 10.1016/j.biortech.2021.125181] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/09/2021] [Accepted: 04/10/2021] [Indexed: 06/12/2023]
Abstract
Waste valorization using biological methods for value addition as well as environmental management is becoming popular approach for sustainable development. The present review addresses the availability of blueberry crop residues (BCR), applications of this feedstock in bioprocess for obtaining range of value-added products, to offer economic viability, business development and market potential, challenges and future perspectives. To the best of our knowledge, this is the first article addressing the blueberry waste valorization for a sustainable circular bioeconomy. Furthermore, it covers the information on the alternative BCR valorization methods and production of biochar for environmental management through removal or mitigation of organic and inorganic pollutants from contaminated sites. The review also discusses the ample opportunities of strategic utilization of BCR to offer solutions for environmental sustenance, covers the emerging trends to produce multi-products and techno-economic prospective for sustainable agronomy.
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Affiliation(s)
- Huimin Liu
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Shiyi Qin
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Ranjna Sirohi
- Department of Chemical and Biological Engineering, Korea University, Seoul, South Korea
| | - Vivek Ahluwalia
- Institute of Pesticide Formulation Technology, Gurugram, Haryana 122 016, India
| | - Yuwen Zhou
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Raveendran Sindhu
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala 695019, India
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala 695019, India
| | - Reeta Rani Singhnia
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Anil Kumar Patel
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Ankita Juneja
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana Champaign, 1304 W. Pennsylvania Avenue, Urbana, IL 61801, USA
| | - Deepak Kumar
- Department of Chemical Engineering, SUNY College of Environmental Science and Forestry, 402 Walters Hall, 1 Forestry Drive, Syracuse, NY 13210, USA
| | - Zengqiang Zhang
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Jitendra Kumar
- Institute of Pesticide Formulation Technology, Gurugram, Haryana 122 016, India
| | | | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China; Swedish Centre for Resource Recovery, University of Borås, Borås 50190, Sweden.
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50
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Bayram B, Ozkan G, Kostka T, Capanoglu E, Esatbeyoglu T. Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials. Molecules 2021; 26:4031. [PMID: 34279371 PMCID: PMC8271709 DOI: 10.3390/molecules26134031] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 11/16/2022] Open
Abstract
The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.
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Affiliation(s)
- Banu Bayram
- Department of Nutrition and Dietetics, University of Health Sciences, Uskudar, 34668 Istanbul, Turkey
| | - Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Tina Kostka
- Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Tuba Esatbeyoglu
- Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
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