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Amin U, Khan MU, Majeed Y, Rebezov M, Khayrullin M, Bobkova E, Shariati MA, Chung IM, Thiruvengadam M. Potentials of polysaccharides, lipids and proteins in biodegradable food packaging applications. Int J Biol Macromol 2021; 183:2184-2198. [PMID: 34062159 DOI: 10.1016/j.ijbiomac.2021.05.182] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 05/06/2021] [Accepted: 05/26/2021] [Indexed: 02/06/2023]
Abstract
Bio-based packaging materials are gaining importance due to their biodegradability, sustainability and environmental friendliness. To control the food quality and improve the food safety standards, proteins polysaccharide and lipid-based packaging films are enriched with bioactive and functional substances. However, poor permeability and mechanical characteristics are the challenging areas in their commercialization. Scientists and researchers are using a combination of techniques i.e. hydrogels, crosslinking, etc. to improve the intermolecular forces between different components of the film formulation to counter these challenges More recently, biodegradable packaging materials, sometimes edible, are also used for the delivery of functional ingredients which reveals their potential for drug delivery to counter the nutrient deficiency problems. This study highlights the potentials of bio-based materials i.e. proteins, polysaccharides, lipids, etc. to develop biodegradable packaging materials. It also explores the additives used to improve the physicochemical and mechanical properties of biodegradable packaging materials. Furthermore, it highlights the novel trends in biodegradable packaging from a food safety and quality point of view.
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Affiliation(s)
- Usman Amin
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Usman Khan
- Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Yaqoob Majeed
- Department of Food Engineering, University of Agriculture, Faisalabad 38000, Pakistan
| | - Maksim Rebezov
- V M Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 26 Talalikhina St., Moscow 109316, Russian Federation; Prokhorov General Physics Institute of the Russian Academy of Science, 38 Vavilova str., Moscow 119991, Russian Federation
| | - Mars Khayrullin
- Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val St., Moscow 109004, Russian Federation
| | - Elena Bobkova
- Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val St., Moscow 109004, Russian Federation
| | - Mohammad Ali Shariati
- Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73, Zemlyanoy Val St., Moscow 109004, Russian Federation
| | - Ill Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea
| | - Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul 05029, Republic of Korea.
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Ghamgui H, Bouaziz F, Frikha F, Châari F, Ellouze‐Chaâbouni S. Production and characterization of soft Sardaigne-type cheese by using almond gum as a functional additive. Food Sci Nutr 2021; 9:2032-2041. [PMID: 33841821 PMCID: PMC8020921 DOI: 10.1002/fsn3.2170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 12/11/2020] [Accepted: 01/02/2021] [Indexed: 11/21/2022] Open
Abstract
The effect of almond gum (AG), as natural polysaccharide with high nutritional value and important functional properties, on physicochemical and textural characteristics of Sardaigne-type cheese was investigated. Response surface methodology (RSM) using Box-Behnken design was applied to determine optimal levels of three selected processing variables such as coagulation temperature (25-45°C), stirring period (20-30 min), and AG concentration (0.25%-0.75%). A 3-level factorial design was employed to evaluate physicochemical and rheological responses of Sardaigne-type cheese with AG added. The P-values of ANOVA indicated that the processing variables selected have significantly affected dry matter content (p = .002), cheese yield (p = .0172), syneresis level (p = .0135), hardness (p = .0103), and adhesiveness (p = .0410). However, pH, cohesiveness, and elasticity are not affected by the selected processing variables. Predictive regression equations with a high coefficient of (R 2 ≥ .686) determination are constructed. The addition of AG owing to its water retention property has improved yield cheese as well moisture level. Therefore, this additional moisture in Sardaigne-type cheese will be responsible for softer and smoother textural. Indeed, fivefold drop of adhesiveness and fourfold reduction of hardness are observed in cheese formulated with AG at 0.75% and in same temperature and stirring period conditions that commercial cheese. RSM analysis showed that optimum levels of processing variables are reached at AG concentration of 0.57% (w/v), coagulation temperature of 42.57°C, and stirring period of 20 min. Results of sensory properties showed that AG incorporation in Sardaigne-type cheese does not have an adverse impact on organoleptically characteristics and overall acceptability of product was better than commercial cheese.
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Affiliation(s)
- Hanen Ghamgui
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
- Laboratory of Biochemistry and Enzymatic Engineering of LipasesENISSfaxTunisia
| | - Fatma Bouaziz
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
| | - Fakher Frikha
- Laboratory of Biochemistry and Enzymatic Engineering of LipasesENISSfaxTunisia
- Department of Life SciencesFaculty of Science of SfaxSfaxTunisia
| | - Fatma Châari
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
| | - Semia Ellouze‐Chaâbouni
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
- Unité de service commun bioréacteur couplé à un ultrafiltreEcole Nationale d’Ingénieurs de SfaxUniversité de SfaxSfaxTunisia
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Tahir HE, Xiaobo Z, Mahunu GK, Arslan M, Abdalhai M, Zhihua L. Recent developments in gum edible coating applications for fruits and vegetables preservation: A review. Carbohydr Polym 2019; 224:115141. [DOI: 10.1016/j.carbpol.2019.115141] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 07/22/2019] [Accepted: 07/27/2019] [Indexed: 11/28/2022]
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Sablania V, Don Bosco SJ, Ahmed T, Venkateswara Sarma V. Antimicrobial and antioxidant properties of spray dried Murraya koenigii leaf powder. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00148-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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