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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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2
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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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3
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López Terán JL, Cabrera Maldonado EV, Araque Rangel JDC, Poveda Otazo J, Beltrán Rico MI. Development of Antibacterial Thermoplastic Starch with Natural Oils and Extracts: Structural, Mechanical and Thermal Properties. Polymers (Basel) 2024; 16:180. [PMID: 38256979 PMCID: PMC10818525 DOI: 10.3390/polym16020180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 12/28/2023] [Accepted: 01/02/2024] [Indexed: 01/24/2024] Open
Abstract
In this study, the influence of the incorporation of eucalyptus (EO), tea tree (TT) and rosemary (RO) essential oils and Chiriyuyo extract (CE) on the structure and properties of thermoplastic starch (TPS) obtained from potato starch, glycerin and water was evaluated. All oils and the extract were used at a concentration of 0.5 g/100 g of TPS, while for TT, the effect of the concentration was also studied. The mixtures obtained were processed by extrusion and thermocompression molding. The sheets were characterized by XRD, FTIR, TGA, SEM and analyses of their mechanical properties, antimicrobial characteristics and biodegradability. The results show that the use of small concentrations of the oils in 70TPS does not induce changes in the TPS structure according to the results of XRD, FTIR and TGA, with each essential oil and CE affecting the mechanical properties unevenly, although in all cases, antimicrobial activity was obtained, and the biodegradability of TPS in soil was not modified. An increase in the concentration of TT in 60TPS causes marked changes in the crystallinity of TPS, providing a greater modulus with a higher concentration of TT. Regardless of the amount of TT, all sheets maintain antimicrobial characteristics, and their biodegradation in soil is delayed with a higher oil content.
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Affiliation(s)
- Jorge Luis López Terán
- Grupo de Investigación de Moléculas y Materiales Funcionales (MoléMater), Facultad de Ingeniería Química, Universidad Central del Ecuador, Ritter s/n y Bolivia, Quito E. C. 170521, Ecuador; (J.L.L.T.); (E.V.C.M.)
| | - Elvia Victoria Cabrera Maldonado
- Grupo de Investigación de Moléculas y Materiales Funcionales (MoléMater), Facultad de Ingeniería Química, Universidad Central del Ecuador, Ritter s/n y Bolivia, Quito E. C. 170521, Ecuador; (J.L.L.T.); (E.V.C.M.)
| | - Judith del Carmen Araque Rangel
- Grupo de Investigación de Moléculas y Materiales Funcionales (MoléMater), Facultad de Ingeniería en Geología, Minas, Petróleos y Ambiental, Universidad Central del Ecuador, Jerónimo Leyton y Av. La Gasca, Quito C. P. 170521, Ecuador;
| | - José Poveda Otazo
- Departamento de Ingeniería Química, Universidad de Alicante, Apdo. 99, 03080 Alicante, Spain;
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Sarak S, Pisitaro W, Rammak T, Kaewtatip K. Characterization of starch film incorporating Hom Nil rice extract for food packaging purposes. Int J Biol Macromol 2024; 254:127820. [PMID: 37918605 DOI: 10.1016/j.ijbiomac.2023.127820] [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: 12/05/2022] [Revised: 07/17/2023] [Accepted: 10/30/2023] [Indexed: 11/04/2023]
Abstract
Poor water resistance, mechanical properties and stability limit the food packaging applications of starch films. Since the properties of starch films are improved by incorporating phenolic compounds and anthocyanins from natural plant extracts, Hom Nil rice (HN) extract was incorporated into cassava starch solution to produce a starch-based packaging film. We evaluated the extraction condition to optimize the total phenolic and anthocyanin contents of the HN extract. The optimal ratio of ethanol solution:Hom Nil rice powder was 5:1 v/w% and the optimal extraction time was 60 min. The influence of HN extract on the viscosity of the film solution and the properties of the obtained films were investigated. The results showed that the HN extract increased the viscosity of the starch solution. A film containing 8 wt% of HN extract produced the highest water contact angle and tensile strength, and hindered the retrogradation process. Therefore, cassava starch film modified with the proposed HN extract has the potential to be used as a food packaging material.
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Affiliation(s)
- Sukanya Sarak
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Wachiraporn Pisitaro
- Office of Scientific Instrument and Testing, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Thitirat Rammak
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Kaewta Kaewtatip
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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5
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Rammak T, Boonsuk P, Champoochana N, Hutamekalin P, Kaewtatip K. Effect of kaolin impregnated with calico plant extract on properties of starch films. Int J Biol Macromol 2024; 254:127927. [PMID: 37944730 DOI: 10.1016/j.ijbiomac.2023.127927] [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: 08/08/2023] [Revised: 11/02/2023] [Accepted: 11/04/2023] [Indexed: 11/12/2023]
Abstract
Starch film has poor tensile properties and poor water resistance. We aimed to improve these properties by adding kaolin impregnated with calico plant extract (CP-Kaolin). UV-Vis spectrophotometry showed that the calico plant extract (CPE) contained 4867.52 mg/L of total phenolic compounds and betacyanins were the predominant constituents. CP-Kaolin was characterized by Fourier transform infrared spectroscopy (FTIR), zeta potential, scanning electron microscopy (SEM) and x-ray diffraction (XRD) analysis. FTIR analysis showed that betacyanins were adsorbed on kaolin via hydrogen bonding. Zeta potential analysis confirmed the adsorption of betacyanins on kaolin. The intercalation of betacyanins between kaolin platelets was observed by XRD. SEM revealed that CP-Kaolin was well dispersed and embedded within the starch matrix. It was found that the addition of 10 wt% of CP-Kaolin increased the water resistance, tensile strength and thermal stability of starch film. Moreover, starch film containing 10 wt% of CP-Kaolin was sensitive to the change in pH of the fish during storage. Therefore, the addition of CP-Kaolin improved the properties of starch film and starch film composite with CP-Kaolin could be applied as a smart packaging in the food industry.
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Affiliation(s)
- Thitirat Rammak
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Phetdaphat Boonsuk
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Nidanut Champoochana
- Division of Health and Applied Sciences, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Pilaiwanwadee Hutamekalin
- Division of Health and Applied Sciences, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Kaewta Kaewtatip
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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Quintero Pimiento CR, Fernández PV, Ciancia M, López-Córdoba A, Goyanes S, Bertuzzi MA, Foresti ML. Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness. Polymers (Basel) 2023; 15:4263. [PMID: 37959942 PMCID: PMC10649233 DOI: 10.3390/polym15214263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 10/18/2023] [Accepted: 10/19/2023] [Indexed: 11/15/2023] Open
Abstract
Edible films based on fruit and vegetable purees combined with different food-grade biopolymeric binding agents (e.g., pectin, gelatin, starch, sodium alginate) are recognized as interesting packaging materials that benefit from the physical, mechanical, and barrier properties of biopolymers as well as the sensory and nutritional properties of purees. In the current contribution, edible antioxidant films based on pear juice and pregelatinized cassava starch were developed. In particular, the suitability of using pregelatinized cassava starch for the non-thermal production of these novel edible films was evaluated. In addition, the effects on the films' properties derived from the use of pear juice instead of the complete puree, from the content of juice used, and from the carbohydrate composition associated with the ripening of pears were all studied. The produced films were characterized in terms of their total polyphenol content, water sensitivity, and water barrier, optical, mechanical and antioxidant properties. Results showed that the use of pear juice leads to films with enhanced transparency compared with puree-based films, and that juice concentration and carbohydrate composition associated with the degree of fruit ripeness strongly govern the films' properties. Furthermore, the addition of pregelatinized cassava starch at room temperature discloses a significant and favorable impact on the cohesiveness, lightness, water resistance, and adhesiveness of the pear-juice-based films, which is mainly attributed to the effective interactions established between the starch macromolecules and the juice components.
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Affiliation(s)
- Carmen Rosa Quintero Pimiento
- Universidad de Buenos Aires, Facultad de Ingeniería, Buenos Aires 1127, Argentina;
- CONICET–Universidad de Buenos Aires, Instituto de Tecnología en Polímeros y Nanotecnología (ITPN), Buenos Aires 1127, Argentina
| | - Paula Virginia Fernández
- Universidad de Buenos Aires, Facultad de Agronomía, Departamento de Biología Aplicada y Alimentos, Cátedra de Química de Biomoléculas, Buenos Aires 1127, Argentina; (P.V.F.); (M.C.)
- CONICET, Centro de Investigación de Hidrato de Carbono (CIHIDECAR)-CONICET, UBA, Buenos Aires 1428, Argentina
| | - Marina Ciancia
- Universidad de Buenos Aires, Facultad de Agronomía, Departamento de Biología Aplicada y Alimentos, Cátedra de Química de Biomoléculas, Buenos Aires 1127, Argentina; (P.V.F.); (M.C.)
- CONICET, Centro de Investigación de Hidrato de Carbono (CIHIDECAR)-CONICET, UBA, Buenos Aires 1428, Argentina
| | - Alex López-Córdoba
- Grupo de Investigación en Bioeconomía y Sostenibilidad Agroalimentaria, Escuela de Administración de Empresas Agropecuarias, Facultad Seccional Duitama, Universidad Pedagógica y Tecnológica de Colombia, Duitama 150461, Colombia;
| | - Silvia Goyanes
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Buenos Aires 1127, Argentina;
- CONICET–Universidad de Buenos Aires, Instituto de Física de Buenos Aires (IFIBA), Buenos Aires 1127, Argentina
| | - María Alejandra Bertuzzi
- Universidad Nacional de Salta, Facultad de Ingeniería, Instituto de Investigaciones para la Industria Química (INIQUI) CONICET, Salta 4400, Argentina;
| | - María Laura Foresti
- Universidad de Buenos Aires, Facultad de Ingeniería, Buenos Aires 1127, Argentina;
- CONICET–Universidad de Buenos Aires, Instituto de Tecnología en Polímeros y Nanotecnología (ITPN), Buenos Aires 1127, Argentina
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7
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Kanha N, Osiriphun S, Rakariyatham K, Klangpetch W, Laokuldilok T. On-package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6804-6823. [PMID: 35716018 DOI: 10.1002/jsfa.12076] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 05/12/2022] [Accepted: 06/18/2022] [Indexed: 06/15/2023]
Abstract
Deterioration of food quality and freshness is mainly due to microbial growth and enzyme activity. Chilled fresh food, especially meat and seafood, as well as pasteurized products, rapidly lose quality and freshness during packing, distribution and storage. Real-time food quality monitoring using on-package indicator films can help consumers make informed purchasing decisions. Interest in the use of intelligent packaging systems for monitoring safety and food quality has increased in recent years. Polysaccharide-based films can be developed into on-package indicator films due to their excellent film-forming properties and biodegradability. Another important component is the use of colorants with visible color changes at various pH levels. Currently, natural pigments are receiving increased attention because of their safety and environmental friendliness. This review highlights the recent findings regarding the role of natural pigments, the effects of incorporating natural pigments and polysaccharides on properties of indicator film, current application and limitations of on-package indicator films based on polysaccharides in some foods, problems and improvement of physical properties and color conversion of indicator film containing natural pigments, and development of polysaccharide-based pH-responsive films. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Nattapong Kanha
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Sukhuntha Osiriphun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Kanyasiri Rakariyatham
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand
| | - Wannaporn Klangpetch
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand
| | - Thunnop Laokuldilok
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand
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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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Hazarika KK, Konwar A, Borah A, Saikia A, Barman P, Hazarika S. Cellulose nanofiber mediated natural dye based biodegradable bag with freshness indicator for packaging of meat and fish. Carbohydr Polym 2022; 300:120241. [DOI: 10.1016/j.carbpol.2022.120241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 10/12/2022] [Accepted: 10/15/2022] [Indexed: 11/02/2022]
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Che Hamzah NH, Khairuddin N, Muhamad II, Hassan MA, Ngaini Z, Sarbini SR. Characterisation and Colour Response of Smart Sago Starch-Based Packaging Films Incorporated with Brassica oleracea Anthocyanin. MEMBRANES 2022; 12:913. [PMID: 36295672 PMCID: PMC9607244 DOI: 10.3390/membranes12100913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/07/2022] [Accepted: 09/09/2022] [Indexed: 06/16/2023]
Abstract
To meet the need for food products to be safe and fresh, smart food packaging that can monitor and give information about the quality of packaged food has been developed. In this study, pH-sensitive films with sago starch and various anthocyanin concentrations of Brassica oleracea also known as red cabbage anthocyanin (RCA) at 8, 10, 12, and 14% (w/v) were manufactured using the solvent casting process. Investigation of the physicochemical, mechanical, thermal, and morphological characteristics of the films was performed and analysed. The response of these materials against pH changes was evaluated with buffers of different pH. When the films were exposed to a series of pH buffers (pH 3, 5, 9, 11, and 13), the RCA-associated films displayed a spectacular colour response. In addition, the ability of the starch matrix to overcome the leaching and release of anthocyanins was investigated. Higher concentrations of RCA can maintain the colour difference of films after being immersed in a series of buffer solutions ranging from acidic to basic conditions. Other than that, incorporating RCA extracts into the starch formulation increased the thickness whereas the water content, swelling degree, tensile strength, and elongation at break decreased as compared to films without RCA. The immobilisation of anthocyanin into the film was confirmed by the FTIR measurements. The surface patterns of films were heterogeneous and irregular due to the presence of RCA extract aggregates, which increased as the extract concentration enhanced. However, this would not affect the properties of films. An increase in thermal stability was noted for the anthocyanin-containing films at the final stage of degradation in TGA analysis. It is concluded that RCA and sago starch formulation has great potential to be explored for food packaging purposes.
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Affiliation(s)
- Nurul Husna Che Hamzah
- Department of Science and Technology, Faculty of Humanities, Management, and Science, Universiti Putra Malaysia, Bintulu Sarawak Campus, Bintulu 97008, Malaysia
| | - Nozieana Khairuddin
- Department of Science and Technology, Faculty of Humanities, Management, and Science, Universiti Putra Malaysia, Bintulu Sarawak Campus, Bintulu 97008, Malaysia
| | - Ida Idayu Muhamad
- Department of Bioprocess and Polymer Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Malaysia
| | - Mohd Ali Hassan
- Department of Bioprocess Technology, Faculty of Biotechnology and Science Biomolecule, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Zainab Ngaini
- Department of Chemistry, Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, Kota Samarahan 94300, Malaysia
| | - Shahrul Razid Sarbini
- Department of Crop Science, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia, Bintulu Sarawak Campus, Bintulu 97008, Malaysia
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11
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More PR, Pegu K, Arya SS. Development and characterization of taro starch-casein composite bioactive films functionalized by micellar pomegranate peel extract (MPPE). Int J Biol Macromol 2022; 220:1060-1071. [PMID: 36027986 DOI: 10.1016/j.ijbiomac.2022.08.147] [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: 04/04/2022] [Revised: 08/12/2022] [Accepted: 08/22/2022] [Indexed: 11/19/2022]
Abstract
Starch-casein composite (solid matter content) based bioactive films incorporated with micellar pomegranate peel extract (MPPE) at different concentrations (10, 25, 50, and 100 wt% with respect to base solid matter content) were developed. The extract-free film was used as a control. The bioactive films were characterized for physicochemical, mechanical, barrier, structural, thermal, and bioactive properties. Decreased ζ-potential and surface tension, increased particle size, and improved rheological properties of MPPE added film-forming dispersion (FFD) were recorded. Among all the physical properties of bioactive films, only contact angle was reduced. An increase in MPPE concentration exhibited less hardness, more extensibility, and an excellent barrier to water vapor permeability than the control film. Increased MPPE concentration showed a decline in transparency (%) and lightness (L*) resulting into distinct color to the film. Structural compactness and integrity of the films were confirmed by SEM and XRD patterns. Improved functional interaction and thermal reliability of bioactive films were noted. The interaction patterns between starch-casein composite and MPPE bioactives indicated the development of covalent links. Excellent bioactivities with the slow release of bioactives in hydroalcoholic environment, confirmed by the kinetic study. Remarkable antibacterial effect was noted against E. coli and S. aureus by the films. Overall, increasing the concentration of MPPE in bioactive film showed improved physicochemical strength; hence, prepared bioactive films could be used as food coatings.
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Affiliation(s)
- Pavankumar R More
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, Maharashtra 400019, India
| | - Kakoli Pegu
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, Maharashtra 400019, India
| | - Shalini S Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai, Maharashtra 400019, India.
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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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13
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Zhao Y, Du J, Zhou H, Zhou S, Lv Y, Cheng Y, Tao Y, Lu J, Wang H. Biodegradable intelligent film for food preservation and real-time visual detection of food freshness. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107665] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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14
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Amaregouda Y, Kamanna K, Gasti T. Fabrication of intelligent/active films based on chitosan/polyvinyl alcohol matrices containing Jacaranda cuspidifolia anthocyanin for real-time monitoring of fish freshness. Int J Biol Macromol 2022; 218:799-815. [PMID: 35905759 DOI: 10.1016/j.ijbiomac.2022.07.174] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/21/2022] [Accepted: 07/22/2022] [Indexed: 01/13/2023]
Abstract
The present work describes the natural anthocyanin from Jacaranda cuspidifolia (JC) flower immobilized within a biopolymer matrix composed of chitosan (CS) and polyvinyl alcohol (PVA) gave novel intelligent/active packaging films (CPC). We introduced microwave irradiation to prepare polymeric composite films noticed faster mixing of the polymers and extract take place than the conventional method. The prepared composite films are characterized by various analytical and spectroscopic techniques. The smooth SEM images demonstrated CS/PVA matrix miscibility and compatibility with anthocyanin for the film formation. The addition of anthocyanin to the CS/PVA films significantly reduced UV-Vis light transmission, while causing a slight decrease in the films transparency. An increased anthocyanin concentration on polymer films showed improved oxygen permeability (77.09 %), moisture retention capacity (11.64 %), and water vapor transmission rate (43.10 %) substantially. Additionally, the prepared CPC smart films exhibited strong antioxidant (97.92 %) as well as antibacterial activities against common foodborne pathogens such as S. aureus, and E. coli. Furthermore, the prepared smart films demonstrated pink color in acidic, while grey to yellowish in basic solvent. Further, the color response of the freshness label was consistent with the spoilage Total Volatile Basic-Nitrogen (TVB-N) content determined in the fish samples with varied time period. The CPC smart films also showed promising application in terms of monitoring freshness of the fish fillets at room temperature. The obtained results suggested that, the prepared CPC smart films have potential to be used as quality indicator in the marine food packaging system.
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Affiliation(s)
- Yamanappagouda Amaregouda
- School of Basic Sciences, Department of Chemistry, Rani Channamma University, Vidyasangama, P-B, NH-4, Belagavi 591156, Karnataka, India
| | - Kantharaju Kamanna
- School of Basic Sciences, Department of Chemistry, Rani Channamma University, Vidyasangama, P-B, NH-4, Belagavi 591156, Karnataka, India.
| | - Tilak Gasti
- Department of Chemistry, Karnatak University, Dharwad 580003, India
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15
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Boccalon E, Gorrasi G. Functional bioplastics from food residual: Potentiality and safety issues. Compr Rev Food Sci Food Saf 2022; 21:3177-3204. [PMID: 35768940 DOI: 10.1111/1541-4337.12986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 04/30/2022] [Accepted: 05/03/2022] [Indexed: 11/26/2022]
Abstract
Plastic pollution and food waste are two global issues with much in common. Plastic containers were introduced as a practical and easy remedy to improve food preservation and reduce the risk of creating waste, but ironically, to address one problem, another has been made worse. The spread of single-use containers has dramatically increased the amount of plastic that has to be discarded, and the most urgent task is now to find a solution to what has become part of the problem. An innovative way around it consists of promoting the valorization of food residues by turning them into novel materials for packaging. Although the results are promising, the aim of completely replacing plastics with biodegradable materials still seems far from being achieved. This review illustrates the main strategies adopted thus far to produce new bioplastic materials and composites from waste resources and focuses on the pros and cons of the food recovery process to look for the aspects that represent an obstacle to the development of the circular food economy on an industrial scale.
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Affiliation(s)
- Elisa Boccalon
- Department of Industrial Engineering, University of Salerno, Salerno, Fisciano, Italy
| | - Giuliana Gorrasi
- Department of Industrial Engineering, University of Salerno, Salerno, Fisciano, Italy
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16
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Rahmasari Y, Yemiş GP. Characterization of ginger starch-based edible films incorporated with coconut shell liquid smoke by ultrasound treatment and application for ground beef. Meat Sci 2022; 188:108799. [PMID: 35303656 DOI: 10.1016/j.meatsci.2022.108799] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 02/27/2022] [Accepted: 03/07/2022] [Indexed: 10/18/2022]
Abstract
The aim of the present study was to investigate the structural and physicochemical properties of ultrasound-treated ginger starch-based edible films incorporated with coconut shell liquid smoke (CSLS), and determine the inhibitory effect of the films against Escherichia coli O157:H7 in ground beef during the storage at 4 °C. Ultrasound-treated CSLS-ginger starch films presented a better mechanical, barrier, thermal, and antibacterial properties. The antibacterial effect of CSLS against E. coli, S. aureus, E. coli O157:H7, Listeria monocytogenes, Salmonella Enteritidis, and B. cereus increased significantly with ultrasound treatment. The CSLS-films showed antibacterial activity against E. coli O157:H7 without negatively affecting the sensory attributes of ground beef. The films containing 15% CSLS reduced E. coli O157:H7 populations by 1.33 log cfu/g in ground beef during the 12-day-storage. The CSLS-starch films effectively inhibited lipid oxidation in the ground beef samples during the refrigerated storage. These results indicated that ultrasound-treated CSLS-ginger starch film has the application potential as a novel antimicrobial active packaging for proteinous foods.
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Affiliation(s)
- Yovita Rahmasari
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Esentepe Campus, Serdivan 54187, Sakarya, Turkey
| | - Gökçe Polat Yemiş
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Esentepe Campus, Serdivan 54187, Sakarya, Turkey.
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17
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Rodrigues Arruda T, Campos Bernardes P, Robledo Fialho e Moraes A, de Fátima Ferreira Soares N. Natural bioactives in perspective: The future of active packaging based on essential oils and plant extracts themselves and those complexed by cyclodextrins. Food Res Int 2022; 156:111160. [DOI: 10.1016/j.foodres.2022.111160] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 12/15/2022]
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18
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Serpa-Fajardo JG, Hernández-Ramos EJ, Fernández-Lambert G, Sandoval-Herazo LC, Andrade-Pizarro RD. Post-industrial context of cassava bagasse and trend of studies towards a sustainable industry: A scoping review - Part I. F1000Res 2022; 11:562. [PMID: 36606117 PMCID: PMC9772581 DOI: 10.12688/f1000research.110429.1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 05/11/2022] [Indexed: 01/13/2023] Open
Abstract
Background: The cassava starch industry is recognized as a source of negative externalities caused by the agroindustrial waste 'cassava bagasse'. Even though options for bioconversion of cassava bagasse have been introduced, it is also true that hundreds of tons of this waste are produced annually with the consequent negative environmental impact. This agroindustrial context highlights the need for further research in technological proposals aimed at lowering the water contained in cassava bagasse. Methods: We report a scoping review of studies from 2010-2021 that mention the uses of cassava bagasse, as well as the technological options that have become effective for drying fruits and vegetables. The method used for selecting articles was based on the Preferred Reporting Items for Systematic Review and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR) method. Articles selected were taken from the databases of ScienceDirect, Google Scholar, Scopus and Springer. Results : This review highlights fruit and vegetable osmotic dehydration and drying studies assisted by the combination of emerging technologies of osmotic pressure, ultrasound, and electrical pulses. Studies that take advantage of cassava bagasse have focused on biotechnological products, animal and human food industry, and development of biofilms and biomaterials. Conclusions: In this review, we found 60 studies out of 124 that show the advantages of the residual components of cassava bagasse for the development of new products. These studies do not mention any potential use of bagasse fiber for post-industrial purposes, leaving this end products' final use/disposal unaddressed. A viable solution is osmotic dehydration and drying assisted with electrical pulse and ultrasound that have been shown to improve the drying efficiency of fruits, vegetables and tubers. This greatly improves the drying efficiency of agro-industrial residues such as husks and bagasse, which in turn, directly impacts its post-industrial use.
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Affiliation(s)
- José Gabriel Serpa-Fajardo
- Tecnológico Nacional de México-Campus Misantla, Misantla, Veracruz, 93821, Mexico
- Departamento de Ingeniería Agroindustrial, Universidad de Sucre, Sincelejo, Sucre, 700001, Colombia
| | | | | | | | - Ricardo David Andrade-Pizarro
- Facultad de Ingenierías, Departamento de Ingeniería de Alimentos, Universidad de Córdoba, Montería, Córdoba, 230002, Colombia
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19
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Méndez PA, Méndez ÁM, Martínez LN, Vargas B, López BL. Cassava and banana starch modified with maleic anhydride-poly (ethylene glycol) methyl ether (Ma-mPEG): A comparative study of their physicochemical properties as coatings. Int J Biol Macromol 2022; 205:1-14. [PMID: 35181318 DOI: 10.1016/j.ijbiomac.2022.02.053] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 01/17/2022] [Accepted: 02/10/2022] [Indexed: 11/18/2022]
Abstract
This study proposes a simple route to obtain starch grafted copolymers from cassava and banana starches chemically modified with amphiphilic maleic anhydride-poly (ethylene glycol) methyl ether (Ma-mPEG). The starches were extracted from cassava (StC) and banana (StB) pulp and characterized by FTIR spectroscopy, amylose content, scanning electron microscope (SEM), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and average molecular weight. Starches were chemically modified with amphiphilic Ma-mPEG in three mass ratios 1:1, 1:2 and 1:3. Thermal behavior and interactions of Ma-mPEG/starch in the St-g-(Ma-mPEG) copolymers were studied by DSC and TGA. The Tg values showed a higher plasticizer effect in the copolymers obtained from StC. Films were formed from StC-g-(Ma-mPEG) and StB-g-(Ma-mPEG) copolymers, thermal and morphological properties were studied. An increase in the mass ratios of Ma-mPEG and the absence of the glycerol in the formulations formed homogeneous films. StC-g-(Ma-mPEG) 1:3 with 2% concentration showed a potential use as coating in strawberries, presenting a lower weight loss (15.5 ± 5.7%) than the control sample (18.6 ± 3.3%).
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Affiliation(s)
- Paula A Méndez
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá 110431, Colombia..
| | - Ángela M Méndez
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá 110431, Colombia
| | - Laura N Martínez
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá 110431, Colombia
| | - Brandon Vargas
- Grupo de Investigación Ciencia de los Materiales, Instituto de Química, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Calle 70 N° 52-21, Medellín 050010, Colombia
| | - Betty L López
- Grupo de Investigación Ciencia de los Materiales, Instituto de Química, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Calle 70 N° 52-21, Medellín 050010, Colombia
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20
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Tyagi V, Wang Y, Bhattacharya B. Development of ionic liquid plasticized high‐tensile starch‐protein‐sorghum bran composite films with antimicrobial activity. J Appl Polym Sci 2022. [DOI: 10.1002/app.52442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Varee Tyagi
- Department of Basic and Applied Sciences National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Yixiang Wang
- Department of Food Science and Agricultural Chemistry McGill University Ste Anne de Bellevue Québec Canada
| | - Bhaswati Bhattacharya
- Department of Basic and Applied Sciences National Institute of Food Technology Entrepreneurship and Management Sonipat India
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21
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Fabrication of chitosan/Cashew Nut Shell Liquid/plant extracts-based bio-formulated nanosheets with embedded iron oxide nanoparticles as multi-functional barrier resist eco-packaging material. APPLIED NANOSCIENCE 2022. [DOI: 10.1007/s13204-022-02377-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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22
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Singha P, Rani R, Badwaik LS. Sweet lime peel-, polyvinyl alcohol- and starch-based biodegradable film: preparation and characterization. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-021-04040-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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23
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Thivya P, Thenrajan T, Ramya R, Wilson J. Polyaniline/sulfonated cassava starch: A green biocomposite for sensing of pyridoxine. CURRENT RESEARCH IN BIOTECHNOLOGY 2022. [DOI: 10.1016/j.crbiot.2022.07.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
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24
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Rammak T, Boonsuk P, Kaewtatip K. Mechanical and barrier properties of starch blend films enhanced with kaolin for application in food packaging. Int J Biol Macromol 2021; 192:1013-1020. [PMID: 34666130 DOI: 10.1016/j.ijbiomac.2021.10.081] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 10/08/2021] [Accepted: 10/11/2021] [Indexed: 11/16/2022]
Abstract
Starch blend films of native cassava starch and medium distarch phosphate cassava starch (crosslinked cassava starch) were prepared by solution casting. The effects of kaolin content on the water resistance and mechanical properties of the starch blend films were investigated. The addition of 10 wt% kaolin to the starch blend film lowered water vapor permeability to 3.51 × 10-5 g m day-1 m-2 Pa-1, water solubility to 31.60% and raised tensile strength to 2.99 MPa. At this loading of kaolin, the structural integrity of the starch blend film was maintained during immersion in water and thermal stability was enhanced. Scanning electron microscopy revealed kaolin to be well dispersed and embedded within the starch matrix. In summary, the starch blend film composite with 10 wt% kaolin had interesting properties as a material to replace non-biodegradable synthetic plastics for packaging, particularly sachets for food products.
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Affiliation(s)
- Thitirat Rammak
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Phetdaphat Boonsuk
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Kaewta Kaewtatip
- Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Center of Excellence for Trace Analysis and Biosensor, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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25
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Petronilho S, Oliveira A, Domingues MR, Nunes FM, Coimbra MA, Gonçalves I. Hydrophobic Starch-Based Films Using Potato Washing Slurries and Spent Frying Oil. Foods 2021; 10:foods10122897. [PMID: 34945448 PMCID: PMC8700295 DOI: 10.3390/foods10122897] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/09/2021] [Accepted: 11/18/2021] [Indexed: 12/20/2022] Open
Abstract
Starch is a promising candidate for preparing biodegradable films with useful gas barriers and thermoplastic capabilities. However, these materials are hydrophilic and brittle, thus limiting their application range. To overcome these drawbacks, it has been hypothesized that starch can be hydrophobized and plasticized during the starch-based film production using a single-step approach and following transesterification principles. In this work, KOH powder and spent frying oil (SFO) were used as an alkaline catalyst and a source for triacylglycerides, respectively, to promote the modification of starch. Different ratios of SFO (w/w related to the dried starch weight) were tested. When compared to the neat films (without a catalyst and SFO), the incorporation of at least 15% SFO/KOH gave rise to transparent, hydrophobic (water contact angles of ca. 90∘), stretchable (ca. 20×), elastic (ca. 5×), and water tolerant starch-based films, contrary to the films produced without the catalyst. ATR-FTIR and 1H NMR revealed structural differences among the produced films, suggesting that starch was modified with the SFO-derived fatty acids. Therefore, adding KOH during the potato starch/spent frying oil-based film's production was determined to be a promising in situ strategy to develop starch-based materials with improved hydrophobicity and flexibility, while valorizing the potato chip industry's byproducts.
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Affiliation(s)
- Sílvia Petronilho
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (A.O.); (M.R.D.); (M.A.C.)
- Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal;
- Correspondence:
| | - André Oliveira
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (A.O.); (M.R.D.); (M.A.C.)
| | - M. Rosário Domingues
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (A.O.); (M.R.D.); (M.A.C.)
- Mass Spectrometry Centre, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
- CESAM, Centre for Environmental and Marine Studies, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Fernando M. Nunes
- Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal;
| | - Manuel A. Coimbra
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (A.O.); (M.R.D.); (M.A.C.)
| | - Idalina Gonçalves
- CICECO—Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal;
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26
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Mohammed AABA, Omran AAB, Hasan Z, Ilyas RA, Sapuan SM. Wheat Biocomposite Extraction, Structure, Properties and Characterization: A Review. Polymers (Basel) 2021; 13:polym13213624. [PMID: 34771181 PMCID: PMC8587943 DOI: 10.3390/polym13213624] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/24/2021] [Accepted: 10/07/2021] [Indexed: 12/15/2022] Open
Abstract
Biocomposite materials create a huge opportunity for a healthy and safe environment by replacing artificial plastic and materials with natural ingredients in a variety of applications. Furniture, construction materials, insulation, and packaging, as well as medical devices, can all benefit from biocomposite materials. Wheat is one of the world’s most widely cultivated crops. Due to its mechanical and physical properties, wheat starch, gluten, and fiber are vital in the biopolymer industry. Glycerol as a plasticizer considerably increased the elongation and water vapor permeability of wheat films. Wheat fiber developed mechanical and thermal properties as a result of various matrices; wheat gluten is water insoluble, elastic, non-toxic, and biodegradable, making it useful in biocomposite materials. This study looked at the feasibility of using wheat plant components such as wheat, gluten, and fiber in the biocomposite material industry.
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Affiliation(s)
- Abdulrahman A. B. A. Mohammed
- Department of Mechanical Engineering, College of Engineering, Universiti Tenaga Nasional, Jalan Ikram-Uniten, Kajang 43000, Selangor, Malaysia; (A.A.B.A.M.); (Z.H.)
| | - Abdoulhdi A. Borhana Omran
- Department of Mechanical Engineering, College of Engineering, Universiti Tenaga Nasional, Jalan Ikram-Uniten, Kajang 43000, Selangor, Malaysia; (A.A.B.A.M.); (Z.H.)
- Department of Mechanical Engineering, College of Engineering Science & Technology, Sebha University, Sabha 00218, Libya
- Correspondence: (A.A.B.O.); (R.A.I.); (S.M.S.)
| | - Zaimah Hasan
- Department of Mechanical Engineering, College of Engineering, Universiti Tenaga Nasional, Jalan Ikram-Uniten, Kajang 43000, Selangor, Malaysia; (A.A.B.A.M.); (Z.H.)
| | - R. A. Ilyas
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
- Centre for Advanced Composite Materials (CACM), Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
- Correspondence: (A.A.B.O.); (R.A.I.); (S.M.S.)
| | - S. M. Sapuan
- Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Advanced Engineering Materials and Composites Research Centre (AEMC), Department of Mechanical and Manufacturing Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence: (A.A.B.O.); (R.A.I.); (S.M.S.)
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27
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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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Santos FH, Siqueira LE, Cardoso GP, Molina G, Pelissari FM. Antioxidant packaging development and optimization using agroindustrial wastes. J Appl Polym Sci 2021. [DOI: 10.1002/app.50887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Fabiana Helen Santos
- Laboratory of Green Materials, Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Diamantina Brazil
| | - Luana Elisa Siqueira
- Laboratory of Green Materials, Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Diamantina Brazil
| | - Giselle Pereira Cardoso
- Laboratory of Green Materials, Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Diamantina Brazil
| | - Gustavo Molina
- Laboratory of Food Biotechnology, Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Diamantina Brazil
| | - Franciele Maria Pelissari
- Laboratory of Green Materials, Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Diamantina Brazil
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Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach. Foods 2021; 10:foods10092181. [PMID: 34574290 PMCID: PMC8467936 DOI: 10.3390/foods10092181] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/01/2021] [Accepted: 09/10/2021] [Indexed: 11/16/2022] Open
Abstract
The accumulation of high amounts of petro-based plastics is a growing environmental devastation issue, leading to the urgent need to innovate eco-safe packaging materials at an equivalent cost to save the environment. Among different substitutes, starch-based types and their blends with biopolymers are considered an innovative and smart material alternative for petrol-based polymers because of their abundance, low cost, biodegradability, high biocompatibility, and better-quality film-forming and improved mechanical characteristics. Furthermore, starch is a valuable, sustainable food packaging material. The rising and growing importance of designing starch-based films from various sources for sustainable food packaging purposes is ongoing research. Research on "starch food packaging" is still at the beginning, based on the few studies published in the last decade in Web of Science. Additionally, the functionality of starch-based biodegradable substances is technically a challenge. It can be improved by starch modification, blending starch with other biopolymers or additives, and using novel preparation techniques. Starch-based films have been applied to packaging various foods, such as fruits and vegetables, bakery goods, and meat, indicating good prospects for commercial utilization. The current review will give a critical snapshot of starch-based films' properties and potential applicability in the sustainable smart (active and intelligent) new packaging concepts and discuss new challenges and opportunities for starch bio composites.
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Sohany M, Tawakkal ISMA, Ariffin SH, Shah NNAK, Yusof YA. Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films. Foods 2021; 10:2005. [PMID: 34574115 PMCID: PMC8465675 DOI: 10.3390/foods10092005] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/16/2021] [Accepted: 08/21/2021] [Indexed: 11/16/2022] Open
Abstract
In food packaging, smart indicator films based on natural resources have greatly attracted researchers to minimize the environmental issues as well as to satisfy consumer preferences for food safety. In this research, pH-sensitive films were prepared using purple-fleshed sweet potato starch (SPS) and sweet potato peel (SPP). Two categories of the film (i) SPS and (ii) SPS/SPP, were fabricated via solvent casting technique, incorporating different concentrations of commercial purple sweet potato anthocyanin (CA) at 0%, 1%, 1.5%, and 2% (w/v) and the physicochemical, mechanical, thermal, and morphological properties of the films were investigated. The thickness, water solubility, and swelling degree of the films increased with the increment of CA, whereas there were no significant changes in the water content (WC) of the films. Water vapor permeability (WVP) was decreased for SPS films while statistically similar for SPS/SPP films. The addition of CA reduced the tensile strength (TS) and tensile modulus (TM) yet increased the elongation at break (EaB) of the films as compared to films without CA. The FTIR results confirmed the immobilization of anthocyanin into the film. In SEM images, roughness in the surfaces of the CA-associated films was observed. A reduction of thermal stability was found for the films with anthocyanin except for the SPS/SPP CA 2% film. Furthermore, the CA-associated films showed a remarkable color response when subjected to pH buffers (pH 1 to 12) and successfully monitored chicken freshness. The fastest color migration was observed in acidic conditions when the films were immersed into aqueous, acidic, low fat, and fatty food simulants. The findings of this work demonstrated that the developed pH indicator films have the potential to be implemented as smart packaging to monitor food freshness and quality for safe consumption.
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Affiliation(s)
- Mouluda Sohany
- Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Malaysia; (M.S.); (S.H.A.); (N.N.A.K.S.); (Y.A.Y.)
- Department of Food Engineering and Technology, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Intan Syafinaz Mohamed Amin Tawakkal
- Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Malaysia; (M.S.); (S.H.A.); (N.N.A.K.S.); (Y.A.Y.)
- Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Siti Hajar Ariffin
- Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Malaysia; (M.S.); (S.H.A.); (N.N.A.K.S.); (Y.A.Y.)
- Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Nor Nadiah Abdul Karim Shah
- Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Malaysia; (M.S.); (S.H.A.); (N.N.A.K.S.); (Y.A.Y.)
- Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Malaysia; (M.S.); (S.H.A.); (N.N.A.K.S.); (Y.A.Y.)
- Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang 43400, Malaysia
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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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32
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Tanwar R, Gupta V, Kumar P, Kumar A, Singh S, Gaikwad KK. Development and characterization of PVA-starch incorporated with coconut shell extract and sepiolite clay as an antioxidant film for active food packaging applications. Int J Biol Macromol 2021; 185:451-461. [PMID: 34216655 DOI: 10.1016/j.ijbiomac.2021.06.179] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/10/2021] [Accepted: 06/26/2021] [Indexed: 12/24/2022]
Abstract
An active antioxidant film was fabricated by using polyvinyl alcohol (PVA) and corn starch (ST) and incorporated with and 3, 5, 10, and 20% (v/v) coconut shell extract (CSE) and sepiolite clay (SP) for the first time. The microstructure and physical properties of prepared films were characterized and examined. The addition of sepiolite clay to PVA improved the elongation break 15.57 to 69.24%, and water vapor permeability increased with the addition of CSE. In addition to CSE to films, the antioxidant activity properties of the films were enhanced up to 80%. Further, increasing the amount of CSE slightly affected the color of the active films. The thermal properties of films were enhanced with the addition of CSE and SP. The dispersion of SP in the PVA matrix was affected by an increase in CSE concentration in the PVA matrix. Remarkably, PVA-ST film-based sachets successfully improved the oxidative stability of packaged soybean oil. Our results suggest PVA-ST film containing CSE and sepiolite clay can be utilized as a novel antioxidant packaging material in the food processing industry.
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Affiliation(s)
- Rohit Tanwar
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| | - Vidhi Gupta
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| | - Pardeep Kumar
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| | - Anil Kumar
- Department of Polymer and Process Engineering, Indian Institute of Technology Roorkee, Saharanpur Campus, Saharanpur, Uttar Pradesh 247001, India
| | - Suman Singh
- Department of Food Engineering, Institute of Food Science & Technology, VCSG Uttarakhand University of Horticulture and Forestry, Majri grant, Dehradun 248140, Uttarakhand, India
| | - Kirtiraj K Gaikwad
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India.
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33
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Rajapaksha SW, Shimizu N. Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract. Molecules 2021; 26:3898. [PMID: 34202382 PMCID: PMC8271635 DOI: 10.3390/molecules26133898] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 12/25/2022] Open
Abstract
Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin-sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.
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Affiliation(s)
- Surakshi Wimangika Rajapaksha
- Laboratory of Agricultural Bio-System Engineering, Graduate School of Agriculture, Hokkaido University, Hokkaido 060-8589, Japan;
| | - Naoto Shimizu
- Research Faculty of Agriculture/Field Science Center for Northern Biosphere, Hokkaido University, Hokkaido 060-8589, Japan
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34
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Thulasisingh A, Kumar K, Yamunadevi B, Poojitha N, SuhailMadharHanif S, Kannaiyan S. Biodegradable packaging materials. Polym Bull (Berl) 2021. [DOI: 10.1007/s00289-021-03767-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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35
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Eaton MD, Domene-López D, Wang Q, G. Montalbán M, Martin-Gullon I, Shull KR. Exploring the effect of humidity on thermoplastic starch films using the quartz crystal microbalance. Carbohydr Polym 2021; 261:117727. [DOI: 10.1016/j.carbpol.2021.117727] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 01/25/2021] [Accepted: 01/26/2021] [Indexed: 01/31/2023]
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36
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A colorimetric film based on polyvinyl alcohol/sodium carboxymethyl cellulose incorporated with red cabbage anthocyanin for monitoring pork freshness. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100641] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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37
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Mendes JF, Norcino LB, Martins HH, Manrich A, Otoni CG, Carvalho EEN, Piccolli RH, Oliveira JE, Pinheiro ACM, Mattoso LHC. Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. J Food Sci 2021; 86:1979-1996. [PMID: 33822378 DOI: 10.1111/1750-3841.15689] [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] [Received: 11/04/2020] [Revised: 01/26/2021] [Accepted: 02/18/2021] [Indexed: 11/28/2022]
Abstract
We report on production of novel quaternary nanocomposite films based on thermoplastic starch (TPS, 8% w/v) derived from cassava, cocoa butter, (CB, 30% wt.%), and lemongrass essential oil (LEO, 1:1) nanoemulsions reinforced with different concentrations of brewery spent grain (BSG, 5 or 10 wt.%) fibers, by continuous casting. The chemical composition, the morphological, thermal, mechanical properties, film barrier, biodegradability in the vegetable compound, in addition to the application in chocolates, have been widely studied. The addition of CB, LEO, and BSG caused relevant changes in the starch-based films, such as increased extensibility (from 2.4-BSG5 to 9.4%-BSG10) and improved barrier to moisture (2.9 and 2.4 g.mm.kPa-1 .h-1 .m-2 ). Contrastingly, the thermal stability of the starch film was slightly decreased. The biodegradability of the herein developed quaternary nanocomposite films was the same as that of TPS films, eliminating concerns on the supplementation with active ingredients that are expected to have some biocidal effect. Despite checking antimicrobial activity only by contact under the biocomposites, chocolates packed with the films were well accepted by consumers, especially the samples of white chocolate stored in the BSG5 biocomposite. Overall, this new approach towards quaternary active, biodegradable films produced in a pilot-scale lamination unit was successful in either improving or at least maintaining the essential properties of TPS-based films for food packaging applications, while providing them with unique features and functionalities. PRACTICAL APPLICATION: This contribution relates to new approach toward quaternary films produced in a pilot-scale lamination unit. It relates to sustainability as it is both biodegradable and based on plant biomass, as well as produced via a clean, through high-yield process. The four components of the edible films we developed provide it with good in properties performance, as both a passive barrier (i.e. purely physical), and active, related to the sensory attributes of food, essential to be applied in food packaging. The valorization of a BSG also adds to the relevance of our contribution within the circular bioeconomy framework.
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Affiliation(s)
- Juliana Farinassi Mendes
- Food Department, Graduate Program in Food Sciences, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - Laís Bruno Norcino
- Forest Sciences Department, Graduate Program in Biomaterials Engineering, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - Heloísa Helena Martins
- Food Department, Graduate Program in Food Sciences, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - Anny Manrich
- National Laboratory of Nanotechnology for Agriculture (LNNA), Embrapa Instrumentation, São Carlos, São Paulo, Brazil
| | - Caio Gomide Otoni
- Department of Materials Engineering (DEMa), Federal University of São Carlos (UFSCar), São Carlos, São Paulo, Brazil
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38
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Rodrigues FAM, Dos Santos SBF, Lopes MMDA, Guimarães DJS, de Oliveira Silva E, de Souza Filho MDSM, Mattos ALA, da Silva LMR, de Azeredo HMC, Ricardo NMPS. Antioxidant films and coatings based on starch and phenolics from Spondias purpurea L. Int J Biol Macromol 2021; 182:354-365. [PMID: 33836202 DOI: 10.1016/j.ijbiomac.2021.04.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 03/03/2021] [Accepted: 04/04/2021] [Indexed: 11/28/2022]
Abstract
The objective of this study was to prepare, for the first time, active films and coatings from fruit starch (SPFS) and phenolic stem bark extract (SBPE) from Spondias purpurea L. Starch film formulations were prepared with different SBPE contents (5-20 wt% on starch), then cast and dried into films. SBPE showed higher antioxidant activity and antimicrobial activity against both Gram-negative and Gram-positive bacteria. Chemical, morphological, thermal, optical, mechanical, and barrier properties were studied for SPFS-SBPE films. In general, the phenolic extract caused significant changes in starch films (especially when in excess), such as gradual reduction of elastic modulus and tensile strength, increased elongation, opacity, and thermal properties (e.g. glass transition and melting enthalpy). On the other hand, SBPE provided the films with active properties (antioxidant and UV-absorbing). Coatings were applied to minimally processed mangoes (MPM), which were stored for 10 days at 12 °C. SBPE-containing coatings provided better protective action, reducing the total color difference (∆E⁎) and delaying the browning index (BI) during storage as well as reducing fungus attack. The active SPFS-SBPE films showed great potential as environmentally friendly active films and coatings.
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Affiliation(s)
- Francisco Alessandro Marinho Rodrigues
- Laboratory of Polymers and Materials Innovation, Department of Organic and Inorganic Chemistry, Federal University of Ceará, Fortaleza - CE, Zip Code 60440-900, Brazil
| | - Sarah Brenda Ferreira Dos Santos
- Laboratory of Polymers and Materials Innovation, Department of Organic and Inorganic Chemistry, Federal University of Ceará, Fortaleza - CE, Zip Code 60440-900, Brazil
| | | | - Diana Jessica Souza Guimarães
- Department of Food Engineering, Federal University of Ceará, Fortaleza - CE, Zip Code 60430-160, Brazil; Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Fortaleza - CE, Zip Code 60511-110, Brazil
| | | | | | | | | | - Henriette Monteiro Cordeiro de Azeredo
- Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Fortaleza - CE, Zip Code 60511-110, Brazil; Embrapa Instrumentação, R. XV de Novembro, 2452, São Carlos - SP, Zip Code 13560-970, Brazil
| | - Nágila Maria Pontes Silva Ricardo
- Laboratory of Polymers and Materials Innovation, Department of Organic and Inorganic Chemistry, Federal University of Ceará, Fortaleza - CE, Zip Code 60440-900, Brazil.
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39
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Ragab E, Shaban M, Khalek AA, Mohamed F. Design and characterization of PANI/starch/Fe 2O 3 bio composite for wastewater remediation. Int J Biol Macromol 2021; 181:301-312. [PMID: 33713774 DOI: 10.1016/j.ijbiomac.2021.03.043] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 03/08/2021] [Accepted: 03/09/2021] [Indexed: 02/07/2023]
Abstract
A new synthesized polyaniline/starch/hematite bio composite (PANI/S/Fe2O3 BC) has been studied as an effective material for on-site water remediation. PANI/S/Fe2O3 BC was developed by combining the techniques of co-precipitation and interfacial polymerization in the presence of aqueous starch solution in an acidic medium under ultrasonic irradiation. The nano-morphologies and structures of the designed PANI/S/Fe2O3 BC were evaluated by various techniques relative to PANI and Fe2O3 nanoparticles. In single and multiple systems, PANI/S/Fe2O3 BC was evaluated as a possible adsorbent for different heavy metals, including As3+, Zn2+, and Co2+, relative to PANI and Fe2O3 nanoparticles. In terms of pH value, operating temperature, initial heavy metal concentration, contact time, adsorbent dose and competitive ions in the solutions, the adsorption process was optimized. For 92% overall adsorption of Co2+ and 100% overall adsorption of both As3+ and Zn2+, the adsorption equilibrium was achieved within 60 and 120 min, respectively. In addition, adsorption thermodynamic analysis shows that the As3+ ions adsorption process was not random and the pseudo-second-order fitted with experimental results. Moreover, PANI/S/Fe2O3 BC was evaluated as an antibacterial agent against Gram-negative bacteria (Salmonella typhimurium) and Gram-positive bacteria (S. aureus, Methicillin-Resistant Staphylococcus, Aureus Clinical isolate and Bacillus subtilis). The reported performances indicated that the PANI/S/Fe2O3 BC is a potent candidate for industrial water bioremediation.
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Affiliation(s)
- Eman Ragab
- Nanophotonics and Applications (NPA) Lab, Physics Department, Faculty of Science, Beni-Suef University, Beni-Suef 62514, Egypt; Botany Department, Faculty of Science, Beni-Suef University, Beni-Suef 62514, Egypt
| | - Mohamed Shaban
- Nanophotonics and Applications (NPA) Lab, Physics Department, Faculty of Science, Beni-Suef University, Beni-Suef 62514, Egypt; Physics Department, Faculty of Science, Islamic University of Madinah, P. O. Box: 170, AlMadinah Almonawara 42351, Saudi Arabia
| | - Ahmed Abdel Khalek
- Chemistry Department, Faculty of Science, Beni-Suef University, Beni-Suef 62514, Egypt
| | - Fatma Mohamed
- Chemistry Department, Faculty of Science, Beni-Suef University, Beni-Suef 62514, Egypt; Nanophotonics and Applications (NPA) Lab, Physics Department, Faculty of Science, Beni-Suef University, Beni-Suef 62514, Egypt.
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40
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Ojeda GA, Arias Gorman AM, Sgroppo SC, Zaritzky NE. Application of composite cassava starch/chitosan edible coating to extend the shelf life of black mulberries. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15073] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Gonzalo A. Ojeda
- Laboratorio de Tecnología Química (FaCENA, IQUIBA), CONICET Universidad Nacional del Nordeste Corrientes Argentina
| | - Adriana M. Arias Gorman
- Laboratorio de Tecnología Química (FaCENA, IQUIBA), CONICET Universidad Nacional del Nordeste Corrientes Argentina
| | - Sonia C. Sgroppo
- Laboratorio de Tecnología Química (FaCENA, IQUIBA), CONICET Universidad Nacional del Nordeste Corrientes Argentina
| | - Noemí E. Zaritzky
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) UNLP CONICET La Plata Argentina
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41
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Oliveira G, Gonçalves I, Barra A, Nunes C, Ferreira P, Coimbra MA. Coffee silverskin and starch-rich potato washing slurries as raw materials for elastic, antioxidant, and UV-protective biobased films. Food Res Int 2020; 138:109733. [PMID: 33292966 DOI: 10.1016/j.foodres.2020.109733] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 06/18/2020] [Accepted: 09/09/2020] [Indexed: 12/17/2022]
Abstract
Food processing wastes together with the perishable foodstuff loss promote environmental and societal concerns. Food byproducts can have value as a source of functional molecules for developing active packaging without food waste, under a circular economy. Nevertheless, the often-associated extraction/chemical processes compromise the sustainability of food byproducts reusability. In this work, coffee silverskin (CS) and starch, recovered from coffee roasting and potato industries, respectively, were together gelatinized to form in-situ films. Targeting to fit with the food application requirements, it is important to understand the influence of crude CS amount (1%, 5%, and 10% w/w of dry starch weight) on potato starch-based film properties. CS conferred a brownish coloration to the films, maintaining their transparency. The films colour intensity, antioxidant activity, and water tolerance were directly related with the CS dosage. Moreover, as high the CS amount, higher the elasticity, stretchability, and UV radiation absorption of the pristine films. These data emphasized that CS molecules extracted during gelatinization prevented the starch-starch hydrogen bonding and conferred functional and barrier properties. Overall, adding crude CS during potato starch gelatinization revealed to be an efficient strategy to tune the performance of potato starch-based films, opening an opportunity for valorising coffee roasting and potato byproducts.
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Affiliation(s)
- Gonçalo Oliveira
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Idalina Gonçalves
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Ana Barra
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Cláudia Nunes
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Paula Ferreira
- CICECO - Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Manuel A Coimbra
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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Cheikh D, Martín-Sampedro R, Majdoub H, Darder M. Alginate bionanocomposite films containing sepiolite modified with polyphenols from myrtle berries extract. Int J Biol Macromol 2020; 165:2079-2088. [DOI: 10.1016/j.ijbiomac.2020.10.052] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 09/22/2020] [Accepted: 10/07/2020] [Indexed: 01/26/2023]
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43
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Yong H, Liu J. Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100550] [Citation(s) in RCA: 92] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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44
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Synergic antimicrobial properties of Carvacrol essential oil and montmorillonite in biodegradable starch films. Int J Biol Macromol 2020; 164:1737-1747. [DOI: 10.1016/j.ijbiomac.2020.07.226] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 07/21/2020] [Accepted: 07/23/2020] [Indexed: 12/13/2022]
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45
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de Lima Barizão C, Crepaldi MI, Junior ODOS, de Oliveira AC, Martins AF, Garcia PS, Bonafé EG. Biodegradable films based on commercial κ-carrageenan and cassava starch to achieve low production costs. Int J Biol Macromol 2020; 165:582-590. [DOI: 10.1016/j.ijbiomac.2020.09.150] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 09/08/2020] [Accepted: 09/20/2020] [Indexed: 12/22/2022]
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46
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Singh A, Gu Y, Castellarin SD, Kitts DD, Pratap-Singh A. Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace. Foods 2020; 9:foods9111599. [PMID: 33153235 PMCID: PMC7693314 DOI: 10.3390/foods9111599] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/29/2020] [Accepted: 10/29/2020] [Indexed: 12/02/2022] Open
Abstract
This work focused on the development of starch-based (potato, corn, sweet potato, green bean and tapioca) edible packaging film incorporated with blueberry pomace powder (BPP). The optical, mechanical, thermal, and physicochemical properties were subsequently tested. The film color was not affected by the addition of BPP. BPP incorporated into corn and green bean starch films showed increased light barrier properties, indicating a beneficial effect to prevent UV radiation-induced food deterioration. Film thickness and transparency were not primarily affected by changing the starch type or the BPP concentration, although the corn starch films were the most transparent. Furthermore, all films maintained structural integrity and had a high tensile strength. The water vapor transmission rate of all the films was found to be greater than conventional polyethylene films. The average solubility of all the films made from different starch types was between 24 and 37%, which indicates the usability of these films for packaging, specifically for low to intermediate moisture foods. There were no statistical differences in Differential Scanning Calorimetry parameters with changes in the starch type and pomace levels. Migration assays showed a greater release of the active compounds from BPP into acetic acid medium (aqueous food simulant) than ethanol medium (fatty food simulant). The incorporation of BPP into starch-chitosan films resulted in the improvement of film performance, thereby suggesting the potential for applying BPP into starch-based films for active packaging.
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Affiliation(s)
- Anika Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada; (A.S.); (Y.G.); (D.D.K.)
| | - Yixin Gu
- Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada; (A.S.); (Y.G.); (D.D.K.)
| | - Simone D. Castellarin
- Wine Research Centre, Faculty of Land and Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada;
| | - David D. Kitts
- Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada; (A.S.); (Y.G.); (D.D.K.)
| | - Anubhav Pratap-Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, 2205 East Mall, University of British Columbia, Vancouver, BC V6T 1Z4, Canada; (A.S.); (Y.G.); (D.D.K.)
- Correspondence:
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Bhargava N, Sharanagat VS, Mor RS, Kumar K. Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.015] [Citation(s) in RCA: 88] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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48
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Hu H, Yao X, Qin Y, Yong H, Liu J. Development of multifunctional food packaging by incorporating betalains from vegetable amaranth (Amaranthus tricolor L.) into quaternary ammonium chitosan/fish gelatin blend films. Int J Biol Macromol 2020; 159:675-684. [DOI: 10.1016/j.ijbiomac.2020.05.103] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 05/10/2020] [Accepted: 05/14/2020] [Indexed: 12/16/2022]
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49
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Oliveira G, Gonçalves I, Nunes C, Ferreira P, Coimbra MA, Martin C, Bras J. Feasibility of chitosan crosslinked with genipin as biocoating for cellulose-based materials. Carbohydr Polym 2020; 242:116429. [DOI: 10.1016/j.carbpol.2020.116429] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 05/05/2020] [Accepted: 05/06/2020] [Indexed: 02/02/2023]
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50
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Hydrothermal–Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization. Processes (Basel) 2020. [DOI: 10.3390/pr8070759] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Avocado seeds are an agroindustrial residue widely produced in Mexico that are causing various environmental problems due to their accumulation. The evaluation of avocado residues to recover biopolymers by microwave-assisted extraction (MAE) and the characterization of avocado starch properties were studied in the present work. A central-composite design was used to optimize the MAE process. Moreover, a comparison was performed between MAE non-isothermal mode (NO–ISO) and conventional extraction. Starch optimization by MAE was obtained at 161.09 °C for 56.23 min with an extraction yield of 49.52% ± 0.69%, while with NO–ISO at 161 °C was obtained 45.75% ± 2.18%. Conventional extraction was 39.04% ± 2.22%. Compared with conventional starch, MAE starch showed similar proprieties and molecular spectra. In contrast, MAE starch showed high solubility, low water absorption capacity, a non-granular structure with small particle size (<2 µm) and polydispersity of fragments at different sizes of polymers. Therefore, MAE is a viable technology to extract the starch, and avocado seed can be considered an excellent starch source for the development of novel functional foods, contributing to promoting sustainability across the food chain.
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