1
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Xue F, Li C, Adhikari B. Physicochemical properties of active films of rose essential oil produced using soy protein isolate-polyphenol conjugates for cherry tomato preservation. Food Chem 2024; 452:139614. [PMID: 38744132 DOI: 10.1016/j.foodchem.2024.139614] [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: 12/29/2023] [Revised: 04/22/2024] [Accepted: 05/07/2024] [Indexed: 05/16/2024]
Abstract
Soy protein isolate (SPI)-polyphenol conjugates were produced by grafting SPI individually with curcumin, naringenin, and catechin. The resulting conjugates showed better emulsifying properties and were used to develop active films containing rose essential oil. The effect of conjugation on the physicochemical and mechanical properties of these emulsion-based films was evaluated. The results showed that the barrier and mechanical properties of the films were improved when the SPI-polyphenol conjugates were used to emulsify the essential oil; in particular, the SPI-curcumin conjugate showed significant improvement. The improvements on the water vapor and oxygen barrier properties in the films were attributed to the formation of compact structure. Emulsion-based films stabilized by SPI-polyphenol conjugates showed antioxidant and antibacterial activities. They also demonstrated an ability to extend the shelf life of cherry tomatoes, as indicated by better preservation of weight, firmness, and ascorbic acid content.
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Affiliation(s)
- Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China.
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia.
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2
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Gull S, Ejaz S, Ali S, Ali MM, Hussain S, Sardar H, Azam M, Nawaz A, Naz S, Maqbool M. A novel edible coating based on Albizia [Albizia lebbeck (L.) Benth.] gum delays softening and maintains quality of harvested guava fruit during storage. Int J Biol Macromol 2024:134096. [PMID: 39067721 DOI: 10.1016/j.ijbiomac.2024.134096] [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: 01/14/2024] [Revised: 07/18/2024] [Accepted: 07/20/2024] [Indexed: 07/30/2024]
Abstract
Guava, a commercially important fruit crop, is being grown in tropical and subtropical regions around the world. Due to the perishable nature of guava fruits, there are great losses during marketing, transport and storage. The application of edible coating is emerging as a low-cost, simple to implement and efficient method for extending the postharvest life of fresh horticultural produces, such as fruits and vegetables. This study aimed to assess the potential of Albizia gum (AZG) to improve storability and maintain the overall fruit quality of stored guava fruits. Freshly harvested guava fruits were coated with 0 % (control), 1.5 %, 3 % or 4.5 % AZG. After coating treatment, the fruits were stored at 20 ± 1 °C and 85-90 % relative humidity for 15 days. The results revealed that AZG coating suppressed the weight loss and decay incidence up to 27.43 % and 36 %, respectively, as compared with control. The fruits coated with 4.5 % AZG had the maximum titratable acidity (0.41 %), ascorbic acid (104.47 mg·100 g-1), total antioxidants (118.84 mmol Trolox·100 g-1), total phenolics (285.57 mg·kg-1) and flavonoids (60.12 g·kg-1) on 15th day of storage. However, the minimum total soluble solids (11.97 %), sugar-acid ratio (29.31), relative ion leakage (68.40 %), malondialdehyde (0.11 nmol·kg-1 FW) and hydrogen peroxide (16.05 μmol·kg-1 FW) were recorded in the fruits of same treatment on 15th day of storage. Furthermore, the activities of antioxidant enzymes "i.e., superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX)" were increased under the influence of AZG coating. Consequently, as compared to uncoated fruits, AZG-coated fruits exhibited reduced activities of fruit softening enzymes "i.e., cellulase, pectin methylesterase (PME), and polygalacturonase (PG)". In sum-up, the application of AZG-based edible coating could markedly improve the storage life of guavas and maintain overall fruit quality.
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Affiliation(s)
- Shaista Gull
- Department of Horticulture, Bahauddin Zakariya University, Multan, Pakistan
| | - Shaghef Ejaz
- Department of Horticulture, Bahauddin Zakariya University, Multan, Pakistan.
| | - Sajid Ali
- Department of Horticulture, Bahauddin Zakariya University, Multan, Pakistan
| | - Muhammad Moaaz Ali
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Sajjad Hussain
- Department of Horticulture, Bahauddin Zakariya University, Multan, Pakistan
| | - Hasan Sardar
- Department of Horticulture, Bahauddin Zakariya University, Multan, Pakistan
| | - Muhammad Azam
- Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Aamir Nawaz
- Department of Horticulture, Bahauddin Zakariya University, Multan, Pakistan
| | - Safina Naz
- Department of Horticulture, Bahauddin Zakariya University, Multan, Pakistan
| | - Mehdi Maqbool
- Department of Horticulture, University of Poonch, Rawalakot, Pakistan
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3
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Kaur N, Kaur S, Agarwal A, Sabharwal M, Tripathi AD. Amaranthus crop for food security and sustainable food systems. PLANTA 2024; 260:59. [PMID: 39046582 DOI: 10.1007/s00425-024-04490-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Accepted: 07/16/2024] [Indexed: 07/25/2024]
Abstract
MAIN CONCLUSION This review ascertains amaranth grains as a potent crop for food security and sustainable food systems by highlighting its agricultural advantages, health benefits and applications in the food, packaging, and brewing industry. The global population surge and rapidly transitioning climatic conditions necessitate the maximization of nutritional crop yield to mitigate malnutrition resulting from food and nutrition insecurity. The modern agricultural practices adopted to maximize the yield of the conventional staple crops are heavily contingent on the depleting natural resources and are contributing extensively to the contamination of these natural resources. Furthermore, these agricultural practices are also causing detrimental effects on the environment like rising emission of greenhouse gasses and increased water footprints. To address these challenges while ensuring sustainable nutrient-rich crop production, it is imperative to utilize underutilized crops like Amaranthus. Amaranth grains are gluten-free pseudo-cereals that are gaining much prominence owing to their abundance in vital nutrients and bio-active components, potential health benefits, resilience to adverse climatic and soil conditions, minimum agricultural input requirements, potential of generating income for small holder farmers as well as various applications across the sustainable value chain. However, due to the limited awareness of these potential benefits of the amaranth grains among the consumers, researchers, and policymakers, they have remained untapped. This review paper enunciates the nutritional composition and potential health benefits of the grains while briefly discussing their various applications in food and beverage industries and accentuating the need to explore further possibilities of valorizing amaranth grains to maximize their utilization along the value chain.
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Affiliation(s)
- Naman Kaur
- Department of Food and Nutrition and Food Technology, Lady Irwin College, University of Delhi, Sikandra Road, New Delhi, 110001, India
| | - Simran Kaur
- Independent Consultant (Biotechnologist), New Delhi, India
| | - Aparna Agarwal
- Department of Food and Nutrition and Food Technology, Lady Irwin College, University of Delhi, Sikandra Road, New Delhi, 110001, India.
| | - Manisha Sabharwal
- Department of Food and Nutrition and Food Technology, Lady Irwin College, University of Delhi, Sikandra Road, New Delhi, 110001, India
| | - Abhishek Dutt Tripathi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, UP, 221005, India
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4
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Sharma R, Nath PC, Das P, Rustagi S, Sharma M, Sridhar N, Hazarika TK, Rana P, Nayak PK, Sridhar K. Essential oil-nanoemulsion based edible coating: Innovative sustainable preservation method for fresh/fresh-cut fruits and vegetables. Food Chem 2024; 460:140545. [PMID: 39047488 DOI: 10.1016/j.foodchem.2024.140545] [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: 05/21/2024] [Revised: 07/02/2024] [Accepted: 07/18/2024] [Indexed: 07/27/2024]
Abstract
Utilizing plant-based sources for the preservation of fresh and fresh-cut fruits and vegetables offers a natural and chemical-free method. However, the inherent instability of plant bioactive compounds underscores the necessity for encapsulation techniques. Essential oil-based nanoemulsions (EO-NEs) stand out among food additives due to their distinctive antibacterial and antioxidant properties. This review delves into recent advancements in the application of EO-NEs as edible coatings for fresh and fresh-cut produce. It examines the efficacy of EO-NEs in enhancing the preservation of fruits and vegetables by harnessing their bioactive compounds for antibacterial, antifungal, and antioxidant activities. Additionally, the review accentuates the efficacy of EO-NEs in inhibiting biofilm formation on fruits and vegetables. It reveals that coatings derived from plant-source nanoemulsions exhibit exceptional mechanical, optical, and microstructural qualities, as well as superior water barrier properties. In contrast to conventional emulsions, nanocoatings facilitate the gradual and controlled release of antimicrobial and antioxidant compounds during food storage. This feature enhances bioactivity, extends shelf life, and enhances the nutritional profile of products. By preserving and protecting shelf stability, EO-NEs contribute to the maintenance of vegetable freshness. Nonetheless, ensuring their commercial viability necessitates additional research into the toxicity of EO-based nanoemulsions.
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Affiliation(s)
- Ramesh Sharma
- Department of Food Technology, Sri Shakthi Institute of Engineering and Technology, Chinniyampalayam, 641062, Coimbatore, India
| | - Pinku Chandra Nath
- Food Science and Technology Division, Department of Applied Biology, University of Science and Technology Meghalaya, Baridua, 793101, India
| | - Puja Das
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India
| | - Sarvesh Rustagi
- Department of Food Technology, Uttaranchal University, Dehradun 248007, Uttarakhand, India
| | - Minaxi Sharma
- Research Centre for Life Science and Healthcare, Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute (CBI), University of Nottingham Ningbo China, Ningbo 315000, China
| | - Natarajan Sridhar
- Department of Food Technology, Sri Shakthi Institute of Engineering and Technology, Chinniyampalayam, 641062, Coimbatore, India
| | - Tridip Kumar Hazarika
- Department of Horticulture, Aromatic, and Medicinal Plants, Mizoram University, Mizoram 796004, India
| | - Priya Rana
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung 912301, Taiwan
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India.
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India.
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5
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Jiang Y, Sun Y, Wei C, Li X, Deng W, Wu S, Kong F, Sheng L. Development and characterization of curcumin-loaded chitosan/egg yolk freshness-keeping edible films for chilled fresh pork packaging application. Int J Biol Macromol 2024; 276:133907. [PMID: 39019376 DOI: 10.1016/j.ijbiomac.2024.133907] [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: 05/04/2024] [Revised: 07/07/2024] [Accepted: 07/14/2024] [Indexed: 07/19/2024]
Abstract
In this study, a novel fresh-keeping edible film was prepared using egg yolk (EY) and chitosan (CS) with varying concentrations of curcumin (Cur) for food packaging. The addition of Cur notably enhanced tensile strength, elongation at break, and water resistance from 15.70 MPa to 24.24 MPa, 43.79 % to 63.69 %, and 1.599 g·mm·(m2·h·kPa)-1 to 1.541 g·mm·(m2·h·kPa)-1, respectively. Cur also impacted moisture content, swelling degree, and film color. SEM revealed a uniform distribution of Cur, creating a smooth and dense film surface. FT-IR analysis suggested that hydrogen bonding facilitated Cur integration into the film network. The films demonstrated excellent UV-blocking and antioxidant properties attributed to Cur's chromogenic and phenolic hydroxyl groups. Consequently, they effectively inhibited lipid oxidation and weight loss in meat, thereby prolonging the shelf-life of chilled pork by at least 2 d. In conclusion, this study provided a simple and cost-effective idea to incorporate actives with EY as a natural emulsifier, presenting an effective solution for developing active packaging materials to enhance the safety and quality of meat products.
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Affiliation(s)
- Yiting Jiang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Engineering Center of Natural Polymers-based Medical Materials, Key Laboratory of Biomedical Polymers of Ministry of Education, College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China
| | - Yunxin Sun
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chengfeng Wei
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiao Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wanqing Deng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Sirui Wu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fandi Kong
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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6
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Li Y, Hua Z, Li Y, Chen T, Alamri AS, Xu Y, Gong W, Hou Y, Alhomrani M, Hu J. Development of multifunctional chitosan-based composite film loaded with tea polyphenol nanoparticles for strawberry preservation. Int J Biol Macromol 2024:133648. [PMID: 38969040 DOI: 10.1016/j.ijbiomac.2024.133648] [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: 03/19/2024] [Revised: 06/25/2024] [Accepted: 07/02/2024] [Indexed: 07/07/2024]
Abstract
Incorporating polysaccharide-based composite films with nanobiotechnology offers a new strategy for food preservation. This study initially focuses on the preparation of tea polyphenol nanoparticles (TPNP), novel and derived from natural antibacterial agents, which serve to improve stability. Afterwards chitosan-based composite films loaded with TPNP (CTN film) were developed using solution casting method. The incorporation of TPNP significantly improved the UV/water/oxygen barrier properties, mechanical properties and thermal stability, alongside notable physical properties including water contact angle (93.65 ± 0.04°), low water vapor permeability (33.72 ± 3.32 g/m2h) and oxygen permeability (0.11 ± 0.02 g/m2h), tensile strength (61.83 ± 0.70 %), and elongation at break (31.60 ± 6.12 %). The CTN film not only exhibited exceptional biodegradability and nontoxicity, but also demonstrated remarkable antimicrobial efficacy against Escherichia coli and Bacillus subtilis. Additionally, it showcased potent antioxidant activity, boasting DPPH and ABTS radical scavenging rates up to 89.25 ± 0.18 % and 93.84 ± 0.42 %. The CTN film was successfully formed on the surface of strawberries through dip-coating process and their shelf life was extended from 4 to 6 days at 20 °C without side-effect on the weight loss, harness, pH and total soluble solids, illustrating its potential for enhancing food preservation.
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Affiliation(s)
- Yuxin Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ziqi Hua
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yangjing Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Tao Chen
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Abdulhakeem S Alamri
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Taif University, Taif 21944, Saudi Arabia
| | - Yu Xu
- College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China
| | - Wei Gong
- Shenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Yiyang Hou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Majid Alhomrani
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Taif University, Taif 21944, Saudi Arabia
| | - Jiangning Hu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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7
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Ali SS, Alsharbaty MHM, Al-Tohamy R, Naji GA, Elsamahy T, Mahmoud YAG, Kornaros M, Sun J. A review of the fungal polysaccharides as natural biopolymers: Current applications and future perspective. Int J Biol Macromol 2024; 273:132986. [PMID: 38866286 DOI: 10.1016/j.ijbiomac.2024.132986] [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: 01/04/2024] [Revised: 05/14/2024] [Accepted: 06/05/2024] [Indexed: 06/14/2024]
Abstract
As a unique natural resource, fungi are a sustainable source of lipids, polysaccharides, vitamins, proteins, and other nutrients. As a result, they have beneficial medicinal and nutritional properties. Polysaccharides are among the most significant bioactive components found in fungi. Increasing research has revealed that fungal polysaccharides (FPS) contain a variety of bioactivities, including antitumor, antioxidant, immunomodulatory, anti-inflammatory, hepatoprotective, cardioprotective, and anti-aging properties. However, the exact knowledge about FPS and their applications related to their future possibilities must be thoroughly examined to enhance a better understanding of this sustainable biopolymer source. Therefore, FPS' biological applications and their role in the food and feed industry, agriculture, and cosmetics applications were all discussed in this work. In addition, this review highlighted the mode of action of FPS on human diseases by regulating gut microbiota and discussed the mechanism of FPS as antioxidants in the living cell. The structure-activity connections of FPS were also highlighted and explored. Moreover, future perspectives were listed to pave the way for future studies of FPS applications. Hence, this study can be a scientific foundation for future FPS research and industrial applications.
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Affiliation(s)
- Sameh S Ali
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China; Botany Department, Faculty of Science, Tanta University, Tanta 31527, Egypt.
| | - Mohammed H M Alsharbaty
- Department of Prosthodontics, College of Dentistry, University of Baghdad, Baghdad, Iraq; Branch of Prosthodontics, College of Dentistry, University of Al-Ameed, Karbala, Iraq.
| | - Rania Al-Tohamy
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ghassan A Naji
- Department of Prosthodontics, College of Dentistry, University of Baghdad, Baghdad, Iraq; College of Dentistry, The Iraqia University, Baghdad, Iraq.
| | - Tamer Elsamahy
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yehia A-G Mahmoud
- Botany Department, Faculty of Science, Tanta University, Tanta 31527, Egypt
| | - Michael Kornaros
- Department of Chemical Engineering, University of Patras, 1 Karatheodori str, 26504 Patras, Greece.
| | - Jianzhong Sun
- Biofuels Institute, School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China.
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8
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Bastos BM, Silva PPD, Rocha SFD, Bertolo J, Arias JLDO, Michelon M, Pinto LADA. Preparation of films based on reticulated fish gelatin containing garlic essential oil. Food Res Int 2024; 188:114496. [PMID: 38823843 DOI: 10.1016/j.foodres.2024.114496] [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: 12/30/2023] [Revised: 05/07/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Agro-industrial co-products, such as fish gelatin, stand out for their capacity in forming biopolymeric films, being biocompatible and non-toxic; however, its hydrophilicity poses a challenge. Essential oils, rich in bioactives, attract research interest aiming to enhance the protective barrier of films and enable their application in packaging. This study produced films based on cross-linked Nile tilapia skin gelatin, incorporating garlic essential oil. Gelatin obtained through partial collagen hydrolysis from the fish skin and cross-linked with gallic acid had hydroxyproline content of 10.02 g 100 g-1 and gel strength of 287 g, which were consistent with other studies. Oil extraction used supercritical CO2 as a solvent and ethanol as a cosolvent, following a factorial experimental design, evaluating the extraction temperature (40 °C and 70 °C) and cosolvent ratio (1:1 and 1:3), with three central points. Extraction was successful, with higher yields on a dry basis at 70 °C (88.35 %), using a 1:1 cosolvent ratio. Films incorporated with oil exhibited lower water vapor permeability (WVP) than those with only cross-linked gelatin (1.59 (g m-1 s-1 Pa-1) 1011). The film with the most suitable tensile strength (19.07 MPa), elongation (120.91 %), and WVP (1.09 (g m-1 s-1 Pa-1) 1011) properties contained garlic oil extracted at the central point (55 °C and 1:2). Thermal analysis indicated increased melting temperatures in films with added oil, suggesting low thermal degradation. These results suggest that garlic oil addition can improve the properties of fish gelatin-based films, making them promising for biodegradable packaging.
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Affiliation(s)
- Bruna Moura Bastos
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Patrick Peres da Silva
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Silvia Faria da Rocha
- Federal Institute of Paraná - IFPR, Dr. Tito Street, 801, Jardim Panorama, Jacarezinho, PR, 86400-000, Brazil.
| | - Jordano Bertolo
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Jean Lucas de Oliveira Arias
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Mariano Michelon
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
| | - Luiz Antonio de Almeida Pinto
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Itália Avenue, km 08, Carreiros, Rio Grande, RS, 96203-900, Brazil.
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9
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Yu H, Wang Y, Wang R, Ge Y, Wang L. Tannic acid crosslinked chitosan/gelatin/SiO 2 biopolymer film with superhydrophobic, antioxidant and UV resistance properties for prematuring fruit packaging. Int J Biol Macromol 2024:133368. [PMID: 38945712 DOI: 10.1016/j.ijbiomac.2024.133368] [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: 01/27/2024] [Revised: 06/09/2024] [Accepted: 06/21/2024] [Indexed: 07/02/2024]
Abstract
The environmental pollution caused by plastic films urgently requires the development of non-toxic, biodegradable, and renewable biopolymer films. However, the poor waterproof and UV resistance properties of biopolymer films have limited their application in fruit packaging. In this work, a novel tannic acid cross-linked chitosan/gelatin film with hydrophobic silica coating (CGTS) was prepared. Relying on the adhesion of tannic acid and gelatin to silica, the coating endows CGTS film with excellent superhydrophobic properties. Especially, the contact angle reaches a maximum value 152.6°. Meanwhile, tannic acid enhanced the mechanical strength (about 36.1 %) through the forming of hydrogen bonding and the network structure. The prepared CGTS films showed almost zero transmittance to ultraviolet light and exhibited excellent radical scavenging ability (∼76.5 %, DPPH). Hence, CGTS film is suitable as a novel multifunctional packaging material for the agriculture to protect premature fruits, or the food industry used in environments exposed to ultraviolet radiation and rainwater.
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Affiliation(s)
- Huanyang Yu
- School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China.
| | - Yan Wang
- School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China
| | - Rundong Wang
- School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China
| | - Yuan Ge
- School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China
| | - Liyan Wang
- School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China; Key Laboratory of Building Energy-Saving Technology Engineering of Jilin Provincial, School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China
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10
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Shah YA, Bhatia S, Al-Harrasi A, Tarahi M, Almasi H, Chawla R, Ali AMM. Insights into recent innovations in barrier resistance of edible films for food packaging applications. Int J Biol Macromol 2024; 271:132354. [PMID: 38750852 DOI: 10.1016/j.ijbiomac.2024.132354] [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: 12/28/2023] [Revised: 04/30/2024] [Accepted: 05/11/2024] [Indexed: 05/27/2024]
Abstract
The utilization of biopolymer-based food packaging holds significant promise in aligning with sustainability goals and enhancing food safety by offering a renewable, biodegradable, and safer alternative to traditional synthetic polymers. However, these biopolymer-derived films often exhibit poor barrier and mechanical properties, potentially limiting their commercial viability. Desirable barrier properties, such as moisture and oxygen resistance, are critical for preserving and maintaining the quality of packaged food products. This review comprehensively explores different traditional and advance methodologies employed to access the barrier properties of edible films. Additionally, this review thoroughly examines various approaches aimed at enhancing the barrier properties of edible films, such as the fabrication of multilayer films, the selection of biopolymers for composite films, as well as the integration of plasticizers, crosslinkers, hydrophobic agents, and nanocomposites. Moreover, the influence of process conditions, such as preparation techniques, homogenization, drying conditions, and rheological behavior, on the barrier properties of edible films has been discussed. The review provides valuable insights and knowledge for researchers and industry professionals to advance the use of biopolymer-based packaging materials and contribute to a more sustainable and food-safe future.
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Affiliation(s)
- Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India.
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman.
| | - Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Rekha Chawla
- Guru Angad Dev Veterinary and Animal Sciences University, Punjab, India
| | - Ali Muhammed Moula Ali
- School of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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11
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Yang YC, Lin HS, Chen HX, Wang PK, Zheng BD, Huang YY, Zhang N, Zhang XQ, Ye J, Xiao MT. Plant polysaccharide-derived edible film packaging for instant food: Rapid dissolution in hot water coupled with exceptional mechanical and barrier characteristics. Int J Biol Macromol 2024; 270:132066. [PMID: 38705323 DOI: 10.1016/j.ijbiomac.2024.132066] [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: 01/23/2024] [Revised: 04/23/2024] [Accepted: 05/01/2024] [Indexed: 05/07/2024]
Abstract
A comprehensive multiscale analysis was conducted to explore the effects of different ratios of these materials on its properties. The results show that KC played a crucial role in controlling solution viscosity and gel and sol temperatures. The dissolution time at high water temperatures primarily decreased with an increase in SA content. Higher KC and CS content increased tensile strength (TS) and elongation at break (ε), while also exhibiting better thermal stability. Water vapor transmission (WVT) and permeability (PV) initially decreased, then increased with the increase of SA and CS contents. Finally, an SA:KC:CS ratio of 1:3:2 showed optimal comprehensive properties, with a dissolution time of about 60.0 ± 3.8 s, TS of 23.80 ± 0.29 MPa, ε of 18.61 ± 0.34 %, WVT of 21.74 ± 0.62 g/m2·24h, and PV of 5.39 ± 0.17 meq/kg. Meanwhile, the SA:KC:CS edible food packaging only introduced minimal effects on food after dissolution, and the total bacterial count met regulatory standards.
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Affiliation(s)
- Yu-Cheng Yang
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China.
| | - Hai-Sang Lin
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
| | - Hai-Xin Chen
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
| | - Peng-Kai Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
| | - Bing-De Zheng
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
| | - Ya-Yan Huang
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
| | - Na Zhang
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
| | - Xue-Qin Zhang
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
| | - Jing Ye
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
| | - Mei-Tian Xiao
- College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China
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12
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Galus S, Karwacka M, Ciurzyńska A, Janowicz M. Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films. Gels 2024; 10:340. [PMID: 38786257 PMCID: PMC11121610 DOI: 10.3390/gels10050340] [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: 04/16/2024] [Revised: 05/11/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024] Open
Abstract
Edible hydrogel coatings or films in comparison to conventional food packaging materials are characterized as thin layers obtained from biopolymers that can be applied or enveloped onto the surface of food products. The use of lipid-containing hydrogel packaging materials, primarily as edible protective coatings for food applications, is recognized for their excellent barrier capacity against water vapor during storage. With the high brittleness of waxes and the oxidation of different fats or oils, highly stable agents are desirable. Jojoba oil obtained from the jojoba shrub is an ester of long-chain fatty acids and monovalent, long-chain alcohols, which contains natural oxidants α, β, and δ tocopherols; therefore, it is resistant to oxidation and shows high thermal stability. The production of hydrogel films and coatings involves solvent evaporation, which may occur in ambient or controlled drying conditions. The study aimed to determine the effect of drying conditions (temperature from 20 to 70 °C and relative humidity from 30 to 70%) and jojoba oil addition at the concentrations of 0, 0.5, 1.0, 1.5, and 2.0% on the selected physical properties of hydrogel edible films based on whey protein isolate. Homogenization resulted in stable, film-forming emulsions with bimodal lipid droplet distribution and a particle size close to 3 and 45 µm. When higher drying temperatures were used, the drying time was much shorter (minimum 2 h for temperature of 70 °C and relative humidity of 30%) and a more compact structure, lower water content (12.00-13.68%), and better mechanical resistance (3.48-3.93 MPa) of hydrogel whey protein films were observed. The optimal conditions for drying hydrogel whey protein films are a temperature of 50 °C and an air humidity of 30% over 3 h. Increasing the content of jojoba oil caused noticeable color changes (total color difference increased from 2.00 to 2.43 at 20 °C and from 2.58 to 3.04 at 70 °C), improved mechanical elasticity (the highest at 60 °C from 48.4 to 101.1%), and reduced water vapor permeability (the highest at 70 °C from 9.00·10-10 to 6.35·10-10 g/m·s·Pa) of the analyzed films. The observations of scanning electron micrographs showed the heterogeneity of the film surface and irregular distribution of lipid droplets in the film matrix.
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Affiliation(s)
- Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.C.); (M.J.)
| | - Magdalena Karwacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.C.); (M.J.)
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13
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El-Sayed SM, El-Sayed HS, Hashim AF, Youssef AM. Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO 2-NPs for preserving sour cream. Int J Biol Macromol 2024; 268:131727. [PMID: 38649073 DOI: 10.1016/j.ijbiomac.2024.131727] [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: 11/22/2023] [Revised: 02/02/2024] [Accepted: 04/19/2024] [Indexed: 04/25/2024]
Abstract
Biodegradable edible films for sour cream packaging were developed based on chitosan (CS), hydroxyethyl cellulose (HEC), Olive leaf extract (OE), and titanium dioxide nanoparticles (TiO2-NPs). The prepared CS/HEC/TiO2-OE bionanocomposite films were evaluated for their antimicrobial and antioxidant activities as well as using FT-IR, mechanical, permeability, and contact angle. The effect of developed films on the lipid oxidation, microbiological load, and chemical properties of sour cream was investigated. The fabricated films had an antimicrobial impact against all tested strains. The film containing 8 % OE showed effective protection against fat oxidation, with a peroxide value of 3.21 meq O2/kg, a para-anisidine value 5.40, and free fatty acids of 0.82 mg KOH/kg. The films with OE 4 % and 8 % have a good effect on the microbiological load of sour cream for 90 days. These films did not influence the chemical composition of sour cream and therefore can be used in this sort of dairy product.
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Affiliation(s)
- Samah M El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt.
| | - Hoda S El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt
| | - Ayat F Hashim
- Fats and Oils Department, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
| | - Ahmed M Youssef
- Packaging Materials Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt
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14
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Rindhe S, Khan A, Priyadarshi R, Chatli M, Wagh R, Kumbhar V, Wankar A, Rhim JW. Application of bacteriophages in biopolymer-based functional food packaging films. Compr Rev Food Sci Food Saf 2024; 23:e13333. [PMID: 38571439 DOI: 10.1111/1541-4337.13333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 03/07/2024] [Accepted: 03/09/2024] [Indexed: 04/05/2024]
Abstract
Recently, food spoilage caused by pathogens has been increasing. Therefore, applying control strategies is essential. Bacteriophages can potentially reduce this problem due to their host specificity, ability to inhibit bacterial growth, and extend the shelf life of food. When bacteriophages are applied directly to food, their antibacterial activity is lost. In this regard, bacteriophage-loaded biopolymers offer an excellent option to improve food safety by extending their shelf life. Applying bacteriophages in food preservation requires comprehensive and structured information on their isolation, culturing, storage, and encapsulation in biopolymers for active food packaging applications. This review focuses on using bacteriophages in food packaging and preservation. It discusses the methods for phage application on food, their use for polymer formulation and functionalization, and their effect in enhancing food matrix properties to obtain maximum antibacterial activity in food model systems.
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Affiliation(s)
- Sandeep Rindhe
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Maharashtra Animal and Fishery Sciences University, Nagpur, India
| | - Ajahar Khan
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
| | - Ruchir Priyadarshi
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
| | - Manish Chatli
- Indian Council of Agricultural Research (ICAR)-Central Institute for Research on Goats (CIRG), Makhdoom, India
| | - Rajesh Wagh
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary Animal Sciences University, Ludhiana, India
| | - Vishal Kumbhar
- Department of Animal Husbandry, State Government, Maharashtra, India
| | - Alok Wankar
- Department of Veterinary Physiology, College of Veterinary and Animal Sciences, Maharashtra Animal and Fishery Sciences University, Nagpur, India
| | - Jong-Whan Rhim
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
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15
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Cazón P, Puertas G, Vázquez M. Characterization of multilayer bacterial cellulose-chitosan films loaded with grape bagasse antioxidant extract: Insights into spectral and water properties, microstructure, and antioxidant activity. Int J Biol Macromol 2024; 268:131774. [PMID: 38663700 DOI: 10.1016/j.ijbiomac.2024.131774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 04/10/2024] [Accepted: 04/21/2024] [Indexed: 05/02/2024]
Abstract
This work explores the development and characterization of composite multilayer films comprising bacterial cellulose (BC) and chitosan enriched with antioxidant compounds from grape bagasse extract (GE) and glycerol. SEM images revealed a compact structure with successful interactions between BC and chitosan, confirmed by FT-IR analysis. Equilibrium moisture content, water vapor permeability (WVP), swollen capacity, and solubility were systematically investigated, unveiling the influence of glycerol and GE concentrations. Moisture content increased with elevated glycerol and GE levels, attributed to their hydrophilic nature. WVP rose with higher concentrations of hydrophilic compounds, affecting the films' permeability. Swollen capacity decreased, and solubility increased with the addition of GE and glycerol, indicating a more compact film structure. The incorporation of GE conferred antioxidant properties to the films, as evidenced by DPPH and ABTS+ assays, and Total Phenolic Content (TPC) determination. TPC values varied from 0 to 1.75 mg GAE/g dried film, depending on GE. Fourier Transform Infrared Spectroscopy (FT-IR) highlighted polymeric associations, and UV-Vis spectra demonstrated enhanced UV-blocking properties. Overall, these multilayer films offer promising applications in food packaging, leveraging natural antioxidant sources for an enhanced functionality.
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Affiliation(s)
- Patricia Cazón
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Gema Puertas
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain.
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16
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Olunusi SO, Ramli NH, Fatmawati A, Ismail AF, Okwuwa CC. Revolutionizing tropical fruits preservation: Emerging edible coating technologies. Int J Biol Macromol 2024; 264:130682. [PMID: 38460636 DOI: 10.1016/j.ijbiomac.2024.130682] [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: 12/27/2023] [Revised: 02/28/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
Tropical fruits, predominantly cultivated in Southeast Asia, are esteemed for their nutritional richness, distinctive taste, aroma, and visual appeal when consumed fresh. However, postharvest challenges have led to substantial global wastage, nearly 50 %. The advent of edible biopolymeric nanoparticles presents a novel solution to preserve the fruits' overall freshness. These nanoparticles, being edible, readily available, biodegradable, antimicrobial, antioxidant, Generally Recognized As Safe (GRAS), and non-toxic, are commonly prepared via ionic gelation owing to the method's physical crosslinking, simplicity, and affordability. The resulting biopolymeric nanoparticles, with or without additives, can be employed in basic formulations or as composite blends with other materials. This study aims to review the capabilities of biopolymeric nanoparticles in enhancing the physical and sensory aspects of tropical fruits, inhibiting microbial growth, and prolonging shelf life. Material selection for formulation is crucial, considering coating materials, the fruit's epidermal properties, internal and external factors. A variety of application techniques are covered such as spraying, and layer-by-layer among others, including their advantages, and disadvantages. Finally, the study addresses safety measures, legislation, current challenges, and industrial perspectives concerning fruit edible coating films.
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Affiliation(s)
- Samuel Olugbenga Olunusi
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia.
| | - Nor Hanuni Ramli
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia.
| | - Adam Fatmawati
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia; Centre for Research in Advanced Fluid and Processes, Universiti Malaysia Pahang Al-Sultan Abdullah, Kuantan, Pahang, Malaysia
| | - Ahmad Fahmi Ismail
- Kulliyyah of Pharmacy, International Islamic University Malaysia (IIUM), Bandar Indera Mahkota, 25200, Bandar Indera Mahkota Razak, Kuantan, Pahang, Malaysia
| | - Chigozie Charity Okwuwa
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia
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17
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Chen K, Tian R, Jiang J, Xiao M, Wu K, Kuang Y, Deng P, Zhao X, Jiang F. Moisture loss inhibition with biopolymer films for preservation of fruits and vegetables: A review. Int J Biol Macromol 2024; 263:130337. [PMID: 38395285 DOI: 10.1016/j.ijbiomac.2024.130337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 02/17/2024] [Accepted: 02/19/2024] [Indexed: 02/25/2024]
Abstract
In cold storage, fruits and vegetables still keep a low respiratory rate. Although cold storage is beneficial to maintain the quality of some fruits and vegetables, several factors (temperature and humidity fluctuations, heat inflow, air velocity, light, etc.) will accelerate moisture loss. Biopolymer films have attracted great attention for fruits and vegetables preservation because of their biodegradable and barrier properties. However, there is still a certain amount of water transfer occurring between storage environment/biopolymer films/fruits and vegetables (EFF). The effect of biopolymer films to inhibit moisture loss of fruits and vegetables and the water transfer mechanism in EFF system need to be studied systematically. Therefore, the moisture loss of fruits and vegetables, crucial properties, major components, fabrication methods, and formation mechanisms of biopolymer films were reviewed. Further, this study highlights the EFF system, responses of fruits and vegetables, and water transfer in EFF. This work aims to clarify the characteristics of EFF members, their influence on each other, and water transfer, which is conducive to improving the preservation efficiency of fruits and vegetables purposefully in future studies. In addition, the prospects of studies in EFF systems are shown.
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Affiliation(s)
- Kai Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, PR China; National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
| | - Runmiao Tian
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Jun Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Man Xiao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Kao Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Ying Kuang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Pengpeng Deng
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China
| | - Xiaojun Zhao
- Angel Biotechnology Co., Ltd., Yichang 443000, China
| | - Fatang Jiang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, PR China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK.
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18
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Jastrzębska A, Kmieciak A, Gralak Z, Brzuzy K, Nowaczyk J, Cichosz M, Krzemiński MP, Szłyk E. Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film. Foods 2024; 13:985. [PMID: 38611289 PMCID: PMC11011730 DOI: 10.3390/foods13070985] [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: 02/09/2024] [Revised: 03/20/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
A new chitosan-based protective film containing rosemarinic acid (0.282% w/w) has been elaborated. The film was formed from a water-oil emulsion system and applied to poultry meat samples using a dip-coating technique. Various physicochemical parameters of the coatings, such as thickness, Young's modulus, elongation at break, water vapor transmission rates, and antioxidant activity, were tested with free-standing film samples peeled from a Petri dish. Compared to neat chitosan films obtained similarly, new films cast from the emulsion showed significantly better elasticity (Young's modulus was diminished from 1458 MPa to about 29 MPa). Additionally, barrier properties for moisture transition decreased from 7.3 to 5.8 g mm m-2 day-1 kPa-1. The coated poultry samples were subsequently evaluated in juxtaposition with uncoated ones in a storage test. Levels of selected biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, putrescine, cadaverine, spermine, and spermidine), total bacterial count, and lipid oxidation levels in the meat samples were analyzed during storage at 4 °C (up to 96 h). The results obtained for the biogenic amines, total bacterial content, calculated biogenic amine index, and the ratio of spermidine to spermine in meat samples suggest the advantage of the proposed coatings with rosmarinic acid in protecting poultry meat against environmental factors and rapid spoilage.
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Affiliation(s)
- Aneta Jastrzębska
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (Z.G.); (K.B.); (E.S.)
| | - Anna Kmieciak
- Department of Organic Chemistry, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (A.K.); (M.P.K.)
| | - Zuzanna Gralak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (Z.G.); (K.B.); (E.S.)
| | - Kamil Brzuzy
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (Z.G.); (K.B.); (E.S.)
| | - Jacek Nowaczyk
- Department of Physical Chemistry and Polymer Physical Chemistry, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland;
| | - Marcin Cichosz
- Department of Chemical Technology, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland;
| | - Marek P. Krzemiński
- Department of Organic Chemistry, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (A.K.); (M.P.K.)
| | - Edward Szłyk
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, NCU in Toruń, 87-100 Toruń, Poland; (Z.G.); (K.B.); (E.S.)
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19
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Devi LS, Jaiswal AK, Jaiswal S. Lipid incorporated biopolymer based edible films and coatings in food packaging: A review. Curr Res Food Sci 2024; 8:100720. [PMID: 38559379 PMCID: PMC10978484 DOI: 10.1016/j.crfs.2024.100720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 02/27/2024] [Accepted: 03/14/2024] [Indexed: 04/04/2024] Open
Abstract
In the evolving landscape of food packaging, lipid-based edible films and coatings are emerging as a sustainable and effective solution for enhancing food quality and prolonging shelf life. This critical review aims to offer a comprehensive overview of the functional properties, roles, and fabrication techniques associated with lipid-based materials in food packaging. It explores the unique advantages of lipids, including waxes, resins, and fatty acids, in providing effective water vapor, gas, and microbial barriers. When integrated with other biopolymers, such as proteins and polysaccharides, lipid-based composite films demonstrate superior thermal, mechanical, and barrier properties. The review also covers the application of these innovative coatings in preserving a wide range of fruits and vegetables, highlighting their role in reducing moisture loss, controlling respiration rates, and maintaining firmness. Furthermore, the safety aspects of lipid-based coatings are discussed to address consumer and regulatory concerns.
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Affiliation(s)
- L. Susmita Devi
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, BTR, Assam, 783370, India
| | - Amit K. Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
| | - Swarna Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
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20
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Khruengsai S, Phoopanasaeng P, Sripahco T, Soykeabkaew N, Pripdeevech P. Application of chitosan films incorporated with Zanthoxylum limonella essential oil for extending shelf life of pork. Int J Biol Macromol 2024; 262:129703. [PMID: 38296667 DOI: 10.1016/j.ijbiomac.2024.129703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 01/11/2024] [Accepted: 01/22/2024] [Indexed: 02/02/2024]
Abstract
This study aimed to produce chitosan films incorporated with Zanthoxylum limonella essential oil for extending shelf life. The volatile compounds of Z. limonella essential oil were identified by gas chromatography-mass spectrometry consisting of limonene, α-phellandrene, ρ-cymene, and sabinene as major compounds. In this study, the addition of Z. limonella essential oil at concentrations of 0 %, 2 %, and 4 % in chitosan film was assessed for its antibacterial activity against Escherichia coli and Staphylococcus aureus. Chitosan film incorporated with 4 % essential oil demonstrated the most significant antibacterial effect against E. coli and S. aureus in comparison to the chitosan film without essential oil due to the synergistic effects on antibacterial activity. The physical and mechanical properties of the chitosan films incorporated with Z. limonella oil developed were also assessed. The addition of essential oil to chitosan films led to improvements in mechanical strength and flexibility, while minimal changes were observed in terms of water solubility, water vapor permeability, and thermal stability. The findings emphasize that this innovative film not only extends the shelf life of pork without chemical preservatives but is also a fully bio-based material. Consequently, it shows great potential to be used as active packaging within the food industry.
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Affiliation(s)
- Sarunpron Khruengsai
- National Astronomical Research Institute of Thailand (Public Organization), Chiang Mai, Thailand
| | | | - Teerapong Sripahco
- National Astronomical Research Institute of Thailand (Public Organization), Chiang Mai, Thailand
| | - Nattakan Soykeabkaew
- School of Science, Mae Fah Luang University, Chiang Rai, Thailand; Center of Innovative Materials for Sustainability (iMatS), School of Science, Mae Fah Luang University, Chiang Rai, Thailand
| | - Patcharee Pripdeevech
- School of Science, Mae Fah Luang University, Chiang Rai, Thailand; Center of Chemical Innovation for Sustainability (CIS), School of Science, Mae Fah Luang University, Chiang Rai, Thailand.
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21
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Palanisamy S, Selvaraju GD, Selvakesavan RK, Venkatachalam S, Bharathi D, Lee J. Unlocking sustainable solutions: Nanocellulose innovations for enhancing the shelf life of fruits and vegetables - A comprehensive review. Int J Biol Macromol 2024; 261:129592. [PMID: 38272412 DOI: 10.1016/j.ijbiomac.2024.129592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 01/11/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024]
Abstract
Regarding food security and waste reduction, preserving fruits and vegetables is a vital problem. This comprehensive study examines the innovative potential of coatings and packaging made of nanocellulose to extend the shelf life of perishable foods. The distinctive merits of nanocellulose, which is prepared from renewable sources, include exceptional gas barrier performance, moisture retention, and antibacterial activity. As a result of these merits, it is a good option for reducing food spoilage factors such as oxidation, desiccation, and microbiological contamination. Nanocellulose not only enhances food preservation but also complies with industry-wide environmental objectives. This review explores the many facets of nanocellulose technology, from its essential characteristics to its use in the preservation of fruits and vegetables. Furthermore, it deals with vital issues including scalability, cost-effectiveness, and regulatory constraints. While the use of nanocellulose in food preservation offers fascinating potential, it also wants to be cautiously careful to assure affordability, effectiveness, and safety. To fully use the potential of nanocellulose and advance the sustainability plan in the food business, collaboration between scientists, regulatory bodies, and industry stakeholders is important as we stand on the cusp of a revolutionary era in food preservation.
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Affiliation(s)
- Senthilkumar Palanisamy
- School of Biotechnology, Dr. G R Damodaran College of Science, Coimbatore, Tamilnadu, India.
| | - Gayathri Devi Selvaraju
- Department of Biotechnology, KIT - Kalaignarkarunanidhi Institute of Technology, Coimbatore, Tamil Nadu, India
| | | | | | - Devaraj Bharathi
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan 38541, Republic of Korea.
| | - Jintae Lee
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan 38541, Republic of Korea
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22
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Wu H, Wang X, Li S, Zhang Q, Chen M, Yuan X, Zhou M, Zhang Z, Chen A. Incorporation of cellulose nanocrystals to improve the physicochemical and bioactive properties of pectin-konjac glucomannan composite films containing clove essential oil. Int J Biol Macromol 2024; 260:129469. [PMID: 38242415 DOI: 10.1016/j.ijbiomac.2024.129469] [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: 12/19/2023] [Accepted: 01/11/2024] [Indexed: 01/21/2024]
Abstract
This study aimed to investigate the effectiveness of cellulose nanocrystals (CNC) isolated from cotton in augmenting pectin (PEC)/konjac glucomannan (KGM) composite films containing clove essential oil (CEO) for food packaging application. The effects of CNC dosage on film properties were examined by analyzing the rheology of film-forming solutions and the mechanical, barrier, antimicrobial, and CEO-release properties of the films. Rheological and FTIR analysis revealed the enhanced interactions among the film components after CNC incorporation due to its high aspect ratio and abundant hydroxyl groups, which can also prevent CEO droplet aggregation, contributing to form a compact microstructure as confirmed by SEM and 3D surface topography observations. Consequently, the addition of CNC reinforced the polysaccharide matrix, increasing the tensile strength of the films and improving their barrier properties to water vapor. More importantly, antibacterial, controlled release and kinetic simulation experiments proved that the addition of CNC could further slow down the release rate of CEO, prolonging the antimicrobial properties of the films. PEC/KGM/CEO composite films with 15 wt% CNC was found to have relatively best comprehensive properties, which was also most effective in delaying deterioration of grape quality during the storage of 9 days at 25 °C.
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Affiliation(s)
- Hejun Wu
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China.
| | - Xiaoxue Wang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Shasha Li
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Qiangfeng Zhang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Maoxu Chen
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Xiangyang Yuan
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Man Zhou
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Anjun Chen
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
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Bajaj K, Kumar A, Gill PPS, Jawandha SK, Kaur N. Xanthan gum coatings augmented with lemongrass oil preserve postharvest quality and antioxidant defence system of Kinnow fruit under low-temperature storage. Int J Biol Macromol 2024; 262:129776. [PMID: 38281532 DOI: 10.1016/j.ijbiomac.2024.129776] [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: 08/28/2023] [Revised: 01/20/2024] [Accepted: 01/24/2024] [Indexed: 01/30/2024]
Abstract
Kinnow mandarin is an important citrus fruit that undergoes various postharvest qualitative losses. Therefore, the present study aimed to investigate the effect of polysaccharide-based xanthan gum (XG) coatings and lemongrass essential oil (LG) on the nutritive quality of Kinnow mandarins stored at 5-7 °C, 90-95 % RH for 75 days. The results revealed that in comparison to control the coatings maintained the fruit titratable acidity (TA), soluble solid content (SSC), ascorbic acid (AsA) content, total flavonoid content (TFC), and juice content, along with reduced weight loss and spoilage incidence. The coated fruits also exhibited higher sensory quality, total antioxidant activity (TAA), and activities of enzymes; catalase (CAT), peroxidase (POD), and phenylalanine ammonia-lyase (PAL). At the end of storage, the fruits coated with XG 1.0 % + LG 1.0 % exhibited maximum TA (0.69 %), AsA content (203.5 mg L-1), and TFC (0.21 mg g-1) with minimum weight loss (7.57 %) and spoilage (3.01 %) and SSC (11.87 %). The scanning electron microscopic (SEM) images of the coated fruits also exhibited smooth surfaces with closed stomata pores. Overall, XG 1.0 % + LG 1.0 % proved as a potential postharvest treatment for maintaining the nutritive quality of Kinnow under low-temperature storage.
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Affiliation(s)
- Kashish Bajaj
- Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Anil Kumar
- Regional Research Station, Abohar, Punjab Agricultural University, Ludhiana, Punjab, India
| | - P P S Gill
- Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab, India
| | - S K Jawandha
- Department of Fruit Science, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Nirmaljit Kaur
- Department of Botany, Punjab Agricultural University, Ludhiana, Punjab, India
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Wang J, Cheng Y, Li S, Liu B, Yang L, Geng F, Xie S, Qi R, Zhang Y, Liu D, Xia H. Enhanced properties of gelatin films incorporated with TiO 2-loaded reduced graphene oxide aerogel microspheres for active food packaging applications. Int J Biol Macromol 2024; 261:129772. [PMID: 38281539 DOI: 10.1016/j.ijbiomac.2024.129772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/19/2023] [Accepted: 01/24/2024] [Indexed: 01/30/2024]
Abstract
The synergistic effect of graphene sheets and titanium dioxide nanoparticles (TiO2) hybrid fillers can improve the antibacterial, mechanical, and barrier properties of gelatin (GL), making it more suitable to be used in the food packaging application. However, the uneven dispersion and aggregation of the hybrid fillers restrict its performance for further application. In order to achieve the above superior properties, reduced graphene oxide aerogel microspheres (rGOAMs) loaded with TiO2 (rGOAMs@TiO2) were successfully prepared using one-step hydrothermal process by reducing titanium sulfate into TiO2 on the framework of rGOAMs, followed by effective dispersion in the GL matrix to form nanocomposites (rGOAMs@TiO2/GL) through simultaneous ultrasonication and mechanical stirring, as well as an ultrasonic cell grinder process. Incorporating a mere 0.8 wt% of rGOAMs@TiO2 effectively improved the mechanical, antibacterial, UV light barrier, thermal stability, hydrophobicity, and water vapor barrier properties of the GL. Compared with the composites made of rGOAMs, TiO2, and GL (rGOAMs/TiO2/GL), rGOAMs@TiO2/GL composites showed stronger filler-matrix interactions, better filler dispersion, and lower TiO2 particle aggregation, suggesting superiority compared to rGOAMs/TiO2/GL composites at the same filler content. This innovative method of mixing GL with rGOAMs@TiO2 holds great promise for enhancing the suitability of GL in active food packaging applications.
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Affiliation(s)
- Jian Wang
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yu Cheng
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China
| | - Shijiu Li
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Baohua Liu
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Li Yang
- Institute for Advanced Study, Chengdu University, Chengdu 610106, China
| | - Fang Geng
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Songzhi Xie
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Rui Qi
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yin Zhang
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Dayu Liu
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Hesheng Xia
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China.
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25
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Oleandro E, Stanzione M, Buonocore GG, Lavorgna M. Zein-Based Nanoparticles as Active Platforms for Sustainable Applications: Recent Advances and Perspectives. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:414. [PMID: 38470745 DOI: 10.3390/nano14050414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 02/06/2024] [Accepted: 02/09/2024] [Indexed: 03/14/2024]
Abstract
Nanomaterials, due to their unique structural and functional features, are widely investigated for potential applications in a wide range of industrial sectors. In this context, protein-based nanoparticles, given proteins' abundance, non-toxicity, and stability, offer a promising and sustainable methodology for encapsulation and protection, and can be used in engineered nanocarriers that are capable of releasing active compounds on demand. Zein is a plant-based protein extracted from corn, and it is biocompatible, biodegradable, and amphiphilic. Several approaches and technologies are currently involved in zein-based nanoparticle preparation, such as antisolvent precipitation, spray drying, supercritical processes, coacervation, and emulsion procedures. Thanks to their peculiar characteristics, zein-based nanoparticles are widely used as nanocarriers of active compounds in targeted application fields such as drug delivery, bioimaging, or soft tissue engineering, as reported by others. The main goal of this review is to investigate the use of zein-based nanocarriers for different advanced applications including food/food packaging, cosmetics, and agriculture, which are attracting researchers' efforts, and to exploit the future potential development of zein NPs in the field of cultural heritage, which is still relatively unexplored. Moreover, the presented overview focuses on several preparation methods (i.e., antisolvent processes, spry drying), correlating the different analyzed methodologies to NPs' structural and functional properties and their capability to act as carriers of bioactive compounds, both to preserve their activity and to tune their release in specific working conditions.
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Affiliation(s)
- Emilia Oleandro
- Institute of Polymers, Composites and Biomaterials-CNR, Piazzale E. Fermi 1, 80055 Portici, Italy
| | - Mariamelia Stanzione
- Institute of Polymers, Composites and Biomaterials-CNR, Piazzale E. Fermi 1, 80055 Portici, Italy
| | | | - Marino Lavorgna
- Institute of Polymers, Composites and Biomaterials-CNR, Piazzale E. Fermi 1, 80055 Portici, Italy
- Institute of Polymers, Composites and Biomaterials-CNR, Via Previati 1/E, 23900 Lecco, Italy
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26
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Chau TP, Saravanan M, Al-Ansari MM, Al-Dahmash ND, Kuriakose LL, Sindhu R. Antimicrobial and biocompatibility nature of methanol extract of Lannea coromandelica bark and edible coating film preparation for fruit preservation. ENVIRONMENTAL RESEARCH 2024; 243:117861. [PMID: 38070851 DOI: 10.1016/j.envres.2023.117861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 11/30/2023] [Accepted: 12/02/2023] [Indexed: 12/22/2023]
Abstract
This research was performed to evaluate the antimicrobial activity of methanol extract of Lannea coromandelica bark against fruit damage causing microbes such as fungi: Alternaria sp., Aspergillus sp., Botrytis sp., Cladosporium sp., Fusarium sp., Penicillium sp., Phytophthora sp., and Trichoderma sp. The bacteria: such as Chromobacter sp., Enterobacter sp., Erwinia sp., Flavobacterium sp., Lactobacillus sp., Pseudomonas sp., and Xanthomonas sp. was investigated. Furthermore, their biocompatibility nature was determined through animal (rat) model study and their fruit preserving potential was determined by edible coating preparation with chitosan and other substances. Interestingly, the extract showed dose dependent (1000 μg mL-1) activity against these microbes in the following order: Enterobacter sp. (26.4 ± 1.5) > Chromobacter sp. (25.4 ± 1.6) > Pseudomonas sp. (24.5 ± 1.3) > Flavobacterium sp. (24.3 ± 1.4) > Xanthomonas sp. (23.6 ± 1.6) > Erwinia sp. (23.6 ± 1.6) > Lactobacillus sp. (19.6 ± 1.3). Similarly, the antifungal activity was found as Penicillium sp. (32.6 ± 1.3) > Cladosporium sp. (32.6 ± 1.5) > Alternaria sp. (30.3 ± 1.2) > Aspergillus sp. (29.9 ± 1.8) > Botrytis sp. (29.8 ± 1.2) > Fusarium sp. (28.6 ± 1.5) > Trichoderma sp. (19.8 ± 1.4) > Phytophthora sp. (16.2 ± 1.1). The acute toxicity and histopathological study results revealed that the extract possesses biocompatible in nature. The illumination transmittance and active functional groups involved in interaction among test methanol extract and chitosan investigated by UV-vis and Fourier-transform infrared spectroscopy (FTIR) analyses and found average light transmittance and few vital functional groups accountable for optimistic interaction to creak edible coating. Approximately four (set I-IV) treatment sets were prepared, and it was discovered that all of the coated Citrus maxima fruit quality characteristics including total soluble solids (TSS), weight loss (%), pH of fruit pulp juice, and decay percentage were significantly (p>0.05) better than uncoated fruit.
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Affiliation(s)
- Tan Phat Chau
- Faculty of Applied Technology, School of Technology, Van Lang University, Ho Chi Minh City, Viet Nam.
| | - Mythili Saravanan
- Department of Pharmaceutical Sciences, North Carolina Central University, USA
| | - Mysoon M Al-Ansari
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Nora Dahmash Al-Dahmash
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Laya Liz Kuriakose
- Department of Food Technology, TKM Institute of Technology, Kollam, Kerala, India
| | - Raveendran Sindhu
- Department of Food Technology, TKM Institute of Technology, Kollam, Kerala, India.
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27
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Fu C, Wang Z, Zhou X, Hu B, Li C, Yang P. Protein-based bioactive coatings: from nanoarchitectonics to applications. Chem Soc Rev 2024; 53:1514-1551. [PMID: 38167899 DOI: 10.1039/d3cs00786c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
Protein-based bioactive coatings have emerged as a versatile and promising strategy for enhancing the performance and biocompatibility of diverse biomedical materials and devices. Through surface modification, these coatings confer novel biofunctional attributes, rendering the material highly bioactive. Their widespread adoption across various domains in recent years underscores their importance. This review systematically elucidates the behavior of protein-based bioactive coatings in organisms and expounds on their underlying mechanisms. Furthermore, it highlights notable advancements in artificial synthesis methodologies and their functional applications in vitro. A focal point is the delineation of assembly strategies employed in crafting protein-based bioactive coatings, which provides a guide for their expansion and sustained implementation. Finally, the current trends, challenges, and future directions of protein-based bioactive coatings are discussed.
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Affiliation(s)
- Chengyu Fu
- Key Laboratory of Applied Surface and Colloid Chemistry, Ministry of Education, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China.
- Xi'an Key Laboratory of Polymeric Soft Matter, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
- International Joint Research Center on Functional Fiber and Soft Smart Textile, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
| | - Zhengge Wang
- Key Laboratory of Applied Surface and Colloid Chemistry, Ministry of Education, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China.
- Xi'an Key Laboratory of Polymeric Soft Matter, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
- International Joint Research Center on Functional Fiber and Soft Smart Textile, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
| | - Xingyu Zhou
- Key Laboratory of Applied Surface and Colloid Chemistry, Ministry of Education, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China.
- Xi'an Key Laboratory of Polymeric Soft Matter, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
- International Joint Research Center on Functional Fiber and Soft Smart Textile, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
| | - Bowen Hu
- Key Laboratory of Applied Surface and Colloid Chemistry, Ministry of Education, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China.
- Xi'an Key Laboratory of Polymeric Soft Matter, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
- International Joint Research Center on Functional Fiber and Soft Smart Textile, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
| | - Chen Li
- School of Chemistry and Chemical Engineering, Henan Institute of Science and Technology, Eastern HuaLan Avenue, Xinxiang, Henan 453003, China
| | - Peng Yang
- Key Laboratory of Applied Surface and Colloid Chemistry, Ministry of Education, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China.
- Xi'an Key Laboratory of Polymeric Soft Matter, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
- International Joint Research Center on Functional Fiber and Soft Smart Textile, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710119, China
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28
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Xiang F, Liu Z, Hu H, Mitra P, Ma X, Zhu J, Shi A, Wang Q. Advances of blend films based on natural food soft matter: Multi-scale structural analysis. Int J Biol Macromol 2024; 258:128770. [PMID: 38104689 DOI: 10.1016/j.ijbiomac.2023.128770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 11/17/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
The blend films made of food soft matter are of growing interest to the food packaging industries as a pro-environment packaging option. The blend films have become a novel pattern to replace traditional plastics gradually due to their characteristics of biodegradability, sustainability, and environmental friendliness. This review discussed the whole process of the manufacturing of food soft matter blend films from the raw material to the application due to multi-scale structural analysis. There are 3 stages and 12 critical analysis points of the entire process. The raw material, molecular self-assembly, film-forming mechanism and performance test of blend films are investigated. In addition, 11 kinds of blend films with different functional properties by casting are also preliminarily described. The industrialization progress of blend films can be extended or facilitated by analysis of the 12 critical analysis points and classification of the food soft matter blend films which has a great potential in protecting environment by developing sustainable packaging solutions.
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Affiliation(s)
- Fei Xiang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Pranabendu Mitra
- Department of Kinesiology, Health, Food, and Nutritional Sciences, University of Wisconsin-Stout, Menomonie, WI 54751, USA
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinjin Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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29
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Antonino C, Difonzo G, Faccia M, Caponio F. Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods. J Food Sci 2024; 89:748-772. [PMID: 38161278 DOI: 10.1111/1750-3841.16894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 10/16/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Edible coatings and films for food preservation are becoming more popular thanks to their environmentally friendly properties and active ingredient-carrying ability. Their application can be effective in contrasting quality decay by limiting oxidation and deterioration of foods. Many reviews analyze the different compounds with which films and coatings can be created, their characteristics, and the effect when applied to food. However, the possibility of adding plant extracts and essential oils in edible coatings and films to preserve processed animal-derived products has been not exhaustively explored. The aim of this review is to summarize how edible coatings and films enriched with plant extracts (EXs) and essential oils (EOs) influence the physico-chemical and sensory features as well as the shelf-life of cheese, and processed meat and fish. Different studies showed that various EXs and EOs limited both oxidation and microbial growth after processing and during food preservation. Moreover, encapsulation has been found to be a valid technology to improve the solubility and stability of EOs and EXs, limiting strong flavor, controlling the release of bioactive compounds, and maintaining their stability during storage. Overall, the incorporation of EXs and EOs in edible coating and film to preserve processed foods can offer benefits for improving the shelf-life, limiting food losses, and creating a food sustainable chain.
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Affiliation(s)
- Claudia Antonino
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
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30
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Kaur J, Jawandha SK, Gill PS, Jan Z, Grewal SK. Composite coatings of beeswax + naphthalene acetic acid preserved fruit quality and antioxidants in stored lemon fruits. Food Sci Biotechnol 2024; 33:589-598. [PMID: 38274194 PMCID: PMC10805691 DOI: 10.1007/s10068-023-01364-4] [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: 03/10/2023] [Revised: 05/21/2023] [Accepted: 06/05/2023] [Indexed: 01/27/2024] Open
Abstract
Lemon fruits are well recognized for their richness in antioxidants. The present study was conducted to maintain the antioxidant properties of lemon fruits under long term cold storage. Fruits were given different treatments of naphthalene acetic acid (NAA) @ 50, 100 and 150 ppm plus beeswax (BW) @ 2% and were stored at 6-8 °C and 90-95% RH for 60 days. At the end of storage, fruits coated with NAA (50 ppm) + BW (2%) retained 42.14 and 34.61% antioxidants, 62.72 and 56.54% phenolic content and 17.72 and 13.80% hydroxyl radical scavenging capacity in peel and pulp, respectively as compared to the control. This treatment also resulted in lesser weight loss (5.27%), higher ascorbic acid content (46.31 mg 100 ml-1 juice) and titratable acidity (5.23%). Hence, NAA + BW coatings were promising for the maintenance of the postharvest antioxidant quality of stored lemons. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01364-4.
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Affiliation(s)
- Jaismeen Kaur
- Department of Fruit Science, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Sukhjit Kaur Jawandha
- Department of Fruit Science, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Parmpal Singh Gill
- Department of Fruit Science, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Zahwa Jan
- Department of Fruit Science, Punjab Agricultural University, Ludhiana, 141004 Punjab India
| | - Satvir Kaur Grewal
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, 141004 Punjab India
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31
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Xue S, Huang Q. Preparation of Novel Flaxseed Oil/Beeswax Oleogel Systems and Its Application in the Improvement of Sodium Alginate Films. Gels 2024; 10:78. [PMID: 38275853 PMCID: PMC10815861 DOI: 10.3390/gels10010078] [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: 11/30/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 01/27/2024] Open
Abstract
The purpose of this study was to prepare a novel kind of flaxseed oil (FO)/beeswax oleogel system and apply it to improve the properties of sodium alginate films. Three single factors, namely the ratio of beeswax/FO, the addition of oleogel, and the addition of glycerol, were optimized based on the comprehensive score of film characteristics: elongation at break (EAB), tensile strength (TS), hydroxyl radical clearance (HRC), and water vapor permeability (WVP) of the film. When the ratio of beeswax/FO was 7.807%, the addition of oleogel was 4.829%, and the addition of glycerol was 31.088%, the comprehensive score of the film characteristics was maximum. Moreover, the Decapterus maruadsi preserved by the produced films were assessed for drip loss, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), and fatty acids composition. In comparison to the control, the produced films incorporated with linseed oil/beeswax oleogel had a longer shelf-life than Decapterus maruadsi. In conclusion, the oleogel system prepared via linseed oil/beeswax had good stability and hydrophobicity, which can significantly improve the characteristics of the film and extend the shelf-life of Decapterus maruadsi.
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Affiliation(s)
- Shan Xue
- College of Biological Science and Technology, Minnan Normal University, Zhangzhou 363000, China
- Engineering Research Center of Fujian Province for Fungal Industry, Zhangzhou 363000, China
- Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage, Zhangzhou 363000, China
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, The Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China;
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Mahmud MZA, Mobarak MH, Hossain N. Emerging trends in biomaterials for sustainable food packaging: A comprehensive review. Heliyon 2024; 10:e24122. [PMID: 38226272 PMCID: PMC10788806 DOI: 10.1016/j.heliyon.2024.e24122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/18/2023] [Accepted: 01/03/2024] [Indexed: 01/17/2024] Open
Abstract
This comprehensive review investigates a variety of creative approaches in the field of sustainable food packaging biomaterials in response to growing environmental concerns and the negative effects of traditional plastic packaging. The study carefully looks at new developments in biomaterials, such as biodegradable polymers, ceramics, composites, and metal alloys, in response to the growing need for environmentally suitable substitutes. It highlights how they might replace conventional plastic packaging and lessen environmental damage. Moreover, the incorporation of nanotechnology into packaging is closely examined due to its crucial function in improving barrier qualities, introducing antimicrobial properties, and introducing smart packaging features. The investigation includes edible coatings and films made of biodegradable polymers that offer new sensory experiences in addition to prolonging the shelf life of products. The review emphasizes the use of biomaterials derived from food processing and agricultural waste, supporting environmentally responsible methods of producing materials while simultaneously using less resources and waste. As a strong defense against plastic pollution, the report highlights the food industry's increasing use of recyclable and biodegradable packaging, which is in line with the concepts of the circular economy. A movement in consumer tastes and regulatory pressures toward sustainable food packaging is evident in global market patterns. Notwithstanding these encouraging trends, there are still issues to be resolved, including cost-effectiveness, technological constraints, and the scalability of biomaterial production. This thorough analysis concludes by highlighting the critical role biomaterials have played in guiding the food industry toward sustainability and emphasizing the need for ongoing research and development to adequately address environmental issues on a worldwide scale and satisfy the growing demand for environmentally friendly packaging options. Biomaterials show great promise as catalysts for the food industry's transition to a sustainable future.
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Affiliation(s)
- Md. Zobair Al Mahmud
- Department of Mechanical Engineering, IUBAT-International University of Business Agriculture and Technology, Bangladesh
| | - Md Hosne Mobarak
- Department of Mechanical Engineering, IUBAT-International University of Business Agriculture and Technology, Bangladesh
| | - Nayem Hossain
- Department of Mechanical Engineering, IUBAT-International University of Business Agriculture and Technology, Bangladesh
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Aaqil M, Peng C, Kamal A, Nawaz T, Gong J. Recent Approaches to the Formulation, Uses, and Impact of Edible Coatings on Fresh Peach Fruit. Foods 2024; 13:267. [PMID: 38254568 PMCID: PMC10815105 DOI: 10.3390/foods13020267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 01/01/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Peaches are among the most well-known fruits in the world due to their appealing taste and high nutritional value. Peach fruit, on the other hand, has a variety of postharvest quality issues like chilling injury symptoms, internal breakdown, weight loss, decay, shriveling, and over-ripeness, which makes a challenging environment for industries and researchers to develop sophisticated strategies for fruit quality preservation and extending shelf life. All over the world, consumers prefer excellent-quality, high-nutritional-value, and long-lasting fresh fruits that are free of chemicals. An eco-friendly solution to this issue is the coating and filming of fresh produce with natural edible materials. The edible coating utilization eliminates the adulteration risk, presents fruit hygienically, and improves aesthetics. Coatings are used in a way that combines food chemistry and preservation technology. This review, therefore, examines a variety of natural coatings (proteins, lipids, polysaccharides, and composite) and their effects on the quality aspects of fresh peach fruit, as well as their advantages and mode of action. From this useful information, the processors could benefit in choosing the suitable edible coating material for a variety of fresh peach fruits and their application on a commercial scale. In addition, prospects of the application of natural coatings on peach fruit and gaps observed in the literature are identified.
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Affiliation(s)
- Muhammad Aaqil
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
| | - Chunxiu Peng
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Ayesha Kamal
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Taufiq Nawaz
- College of Natural Sciences, South Dakota State University, Brookings, SD 57007, USA;
| | - Jiashun Gong
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China
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Panwar A, Kumar V, Dhiman A, Thakur P, Sharma V, Sharma A, Kumar S. Nanoemulsion based edible coatings for quality retention of fruits and vegetables-decoding the basics and advancements in last decade. ENVIRONMENTAL RESEARCH 2024; 240:117450. [PMID: 37875173 DOI: 10.1016/j.envres.2023.117450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 10/11/2023] [Accepted: 10/17/2023] [Indexed: 10/26/2023]
Abstract
Fruits and vegetables (F&V) are highly perishable and have important contributions to nutritional and economic sustainability. Although the developing nations have shown an immense increase in the production of horticultural commodities, the post-harvest losses are significant and have an adverse impact on the resources, economy, and environment as well. Nanoemulsion-based carriers are recognized for their diversity, natural origin, and immense potential to restrict losses while boosting the functional attributes of produce. The recent findings attest to nanoemulsions potential for extending the shelf life, managing quality, and reducing the losses of the perishables for sustainable livelihood of the farmers. However, further studies are required to evaluate the biological fate, safety, or potential toxicity of the nanoemulsion-based edible coatings. This review precisely focuses on various matrices used in the production of nanoemulsions, fabrication methods, characterization techniques, and the use of natural emulsifiers instead of chemicals. The future research focus stresses on developing low-cost fabrication techniques for nanoemulsion, improvement of the transmission properties i. e gas transmission rate (GTR), water vapor transmission rate (WVTR), and enhancing the performance of monolayer, bilayer, and other composite nanoemulsion base films. This beyond reducing the postharvest losses shall also restrict burden of the food waste management and related environmental issues at the same time.
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Affiliation(s)
- Anika Panwar
- Department of Food Science & Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan HP, 173230, India
| | - Vikas Kumar
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana. Punjab, 141027, India
| | - Atul Dhiman
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana. Punjab, 141027, India
| | - Priyanka Thakur
- Department of Food Science & Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan HP, 173230, India
| | - Vishal Sharma
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan (HP), 173229, India
| | - Ajay Sharma
- Department of Chemistry Career Point University Hamirpur, Hamirpur, HP, 176041, India
| | - Satish Kumar
- Department of Food Science & Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan HP, 173230, India.
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Wibowo C, Salsabila S, Muna A, Rusliman D, Wasisto HS. Advanced biopolymer-based edible coating technologies for food preservation and packaging. Compr Rev Food Sci Food Saf 2024; 23:e13275. [PMID: 38284604 DOI: 10.1111/1541-4337.13275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 09/19/2023] [Accepted: 11/03/2023] [Indexed: 01/30/2024]
Abstract
Along with the growth of the world's population that reduces the accessibility of arable land and water, demand for food, as the fundamental element of human beings, has been continuously increasing each day. This situation not only becomes a challenge for the modern food chain systems but also affects food availability throughout the world. Edible coating is expected to play a significant role in food preservation and packaging, where this technique can reduce the number of food loss and subsequently ensure more sustainable food and agriculture production through various mechanisms. This review provides comprehensive information related to the currently available advanced technologies of coating applications, which include advanced methods (i.e., nanoscale and multilayer coating methods) and advanced properties (i.e., active, self-healing, and super hydrophobic coating properties). Furthermore, the benefits and drawbacks of those technologies during their applications on foods are also discussed. For further research, opportunities are foreseen to develop robust edible coating methods by combining multiple advanced technologies for large-scale and more sustainable industrial production.
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Affiliation(s)
- Condro Wibowo
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
| | - Syahla Salsabila
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
| | - Aulal Muna
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
| | - David Rusliman
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
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36
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Fu L, Xiao Q, Ru Y, Hong Q, Weng H, Zhang Y, Chen J, Xiao A. Bio-based active packaging: Gallic acid modified agarose coatings in grass carp (Ctenopharyngodon idellus) preservation. Int J Biol Macromol 2024; 255:128196. [PMID: 37984583 DOI: 10.1016/j.ijbiomac.2023.128196] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 11/12/2023] [Accepted: 11/15/2023] [Indexed: 11/22/2023]
Abstract
Antioxidant and antimicrobial agarose coatings were developed by grafting gallic acid through the carbodiimide coupling method. Structural characterization revealed that the carboxyl group of gallic acid was successfully grafted onto the C6-OH of D-galactose in agarose, with the highest observed grafting ratio being 13.73 %. The grafting of gallic acid significantly increased the antioxidant and bacteriostatic activities of the agarose. As the grafting ratio of gallic acid-modified agarose (GaAg) increased from 0 to 13.73 %, the scavenging ratio of DPPH and the inhibition ratio of β-carotene bleaching were observed to increase from 0 % to 65.92 % and 6.89 % to 73.46 %, respectively. GaAg exhibited up to 100 % inhibition of Escherichia coli and Staphylococcus aureus. The physicochemical properties of gel strength, viscosity, gelling temperature and melting temperature decreased to 971.3 g/cm2, 17.9 mPa·s, 31.7 °C and 84.1 °C, respectively. The gel contact angle was increased from 22.1° to 73.6°. Fish preservation tests have demonstrated that it effectively inhibited bacterial growth, prevented fat oxidation, blocked light, reduced moisture loss, and enhanced the overall quality of grass carp (Ctenopharyngodon idellus) fillets during refrigeration, which was more effective than native agarose in extending the shelf life of fish. Therefore, GaAg holds promise as an aquatic product preservative.
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Affiliation(s)
- Liling Fu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China
| | - Qiong Xiao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.
| | - Yi Ru
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Qinglin Hong
- Green Fresh (Fujian) Foodstuff Co., Ltd., Zhangzhou 363100, China
| | - Huifen Weng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Yonghui Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Jun Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China
| | - Anfeng Xiao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.
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Eftekhari A, Salehi F, Gohari Ardabili A, Aghajani N. Effects of basil seed and guar gums coatings on sensory attributes and quality of dehydrated orange slices using osmotic-ultrasound method. Int J Biol Macromol 2023; 253:127056. [PMID: 37758104 DOI: 10.1016/j.ijbiomac.2023.127056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 09/14/2023] [Accepted: 09/17/2023] [Indexed: 10/02/2023]
Abstract
In this work, the effects of gum coating (basil seed and guar gums), ultrasonic power, sonication time, and sucrose concentration on the osmosis dehydration parameters (water loss, solid gain, and rehydration rate), sensory attributes, color changes, and surface shrinkage of dehydrated orange slices using osmotic-ultrasound method were studied. The moisture loss and sucrose gain increased when the ultrasonic duration and sucrose level increased. The edible coating reduced solids absorption, with the lowest sucrose absorption in the basil seed gum-coated slices. Also, the coating increased rehydration rate of dried orange slices, with the highest rehydration ratio in the basil seed gum-coated slices (225.91 %). Edible coating with basil seeds gum improved the sensorial attributes of dried orange slices. The total color difference (ΔE) and surface shrinkage of osmotic dehydrated, dried, and rehydrated orange slices decreased with edible coating pretreatment and increasing in the sonication intensity. As the ultrasound duration enhanced from 5 to 15 min, the average surface shrinkage values of dried and rehydrated orange slices increased from 22.74 % to 26.36 %, and 12.18 % to 15.50 %, respectively. The current work confirmed that the gum coating has the potential to enhance appearance quality and sensorial attributes of osmotic-ultrasound dehydrated orange slices.
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Affiliation(s)
- Ahmadreza Eftekhari
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
| | - Fakhreddin Salehi
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
| | | | - Narjes Aghajani
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
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Mohamad EA, Shehata AM, Abobah AM, Kholief AT, Ahmed MA, Abdelhakeem ME, Dawood NK, Mohammed HS. Chitosan-based films blended with moringa leaves and MgO nanoparticles for application in active food packaging. Int J Biol Macromol 2023; 253:127045. [PMID: 37776934 DOI: 10.1016/j.ijbiomac.2023.127045] [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: 01/20/2023] [Revised: 09/15/2023] [Accepted: 09/21/2023] [Indexed: 10/02/2023]
Abstract
This study aims to address the issue of environmental pollution caused by non-biodegradable petroleum-based food packaging by exploring the application of biodegradable films. Film casting was employed to fabricate food packaging films from chitosan (CS) and polyvinyl alcohol (PVA) polymers blended with moringa extract (MoE) and various concentrations of magnesium oxide nanoparticles (MgO NPs). The films were characterized through multiple techniques, including UV spectroscopy, Thermogravimetric Analysis (TGA), Differential Scanning Calorimetry (DSC), Scanning Electron Microscopy (SEM), Energy-Dispersive X-ray Spectroscopy (EDX), X-ray Diffraction (XRD), and Fourier-transform Infrared Spectroscopy (FTIR). The study investigated the physicomechanical properties, water solubility, water vapor transmission rate, oxygen permeability, migration test, biodegradability, contact angle, anti-fogging, antibacterial and antifungal activity, and application of the films for food packaging. The results showed that blending CS/PVA films with MoE and MgO NPs significantly improved their mechanical properties. The highest tensile strength of 98 MPa was observed in the CPMMgO-0.5 film. The solubility of the films was low, with CPMMgO-0 and CPMMgO-0.25 demonstrating the lowest solubility as weight decreased by 3.41 % and 3.47 %, respectively. The water vapor transmission rate and oxygen permeability decreased with increasing MgO NP concentrations, with the CPMMgO-0.5 film exhibiting the lowest values. The films also demonstrated good biodegradability, anti-fogging ability, antibacterial and antifungal activity, and low water solubility, enabling bead encapsulation over 14 days in good condition. Moreover, the thermal stability of the films was improved, extending the shelf life of bread. Therefore, the fabricated films provide a promising alternative to non-degradable plastic packaging, which heavily contributes to environmental pollution.
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Affiliation(s)
- Ebtesam A Mohamad
- Radiology and Medical Imaging Department, College of Applied Medical Sciences, Prince Sattam Bin Abdul-Aziz University, Al-Kharj 11942, Saudi Arabia; Biophysics Department, Faculty of Science, Cairo University, Cairo, Egypt.
| | - Asmaa M Shehata
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Aya M Abobah
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Aya T Kholief
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Manar A Ahmed
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Mariam E Abdelhakeem
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Nour K Dawood
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Haitham S Mohammed
- Biophysics Department, Faculty of Science, Cairo University, Cairo, Egypt
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Akhtar HMS, Ahmed S, Olewnik-Kruszkowska E, Gierszewska M, Brzezinska MS, Dembińska K, Kalwasińska A. Carboxymethyl cellulose based films enriched with polysaccharides from mulberry leaves (Morus alba L.) as new biodegradable packaging material. Int J Biol Macromol 2023; 253:127633. [PMID: 37879581 DOI: 10.1016/j.ijbiomac.2023.127633] [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: 08/26/2023] [Revised: 10/20/2023] [Accepted: 10/21/2023] [Indexed: 10/27/2023]
Abstract
The objective of this study was to determine the properties of a new active packaging film developed by the addition of mulberry leaves polysaccharides (MLP) into carboxymethyl cellulose (CMC). Biodegradable CMC-MLP films were fabricated by casting method with various concentrations of MLP (1, 5 and 10 % w/w). The addition of MLP into the CMC matrix resulted increased thickness (0.126 to 0.163 mm) and roughness of the films. Also, the decline in moisture content from 27.91 to 14.12 %, water vapor permeability from 8.95 to 5.21 × 10-10 g-1 s-1 Pa-1, and a swelling degree from 59.11 to 37.45 % were observed. With the increasing concentration of MLP, the mechanical properties of the films were improved and higher dispersion of UV light were noted. Fourier transform - infrared spectroscopy (FT-IR) and X-ray diffraction revealed good inter-molecular interaction between CMC matrix and MLP. The prepared films showed excellent thermal stability, antioxidant and antibacterial properties as well as susceptibility to biodegradation in the soil environment. Moreover, it was proved that the films have ability to retard oil oxidation. Overall, it was concluded that CMC-MLP films constitute a promising biomaterial that may be applied as active food packaging.
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Affiliation(s)
- Hafiz Muhammad Saleem Akhtar
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological Sciences, Nicolaus Copernicus University, Torun, Poland.
| | - Shakeel Ahmed
- Department of Experimental Medicine, University of Campania Luigi Vanvitelli, 80138 Naples, Italy
| | - Ewa Olewnik-Kruszkowska
- Department of Physical and Polymer Physical Chemistry, Faculty of Chemistry, Nicolaus Copernicus University, Torun, Poland
| | - Magdalena Gierszewska
- Department of Physical and Polymer Physical Chemistry, Faculty of Chemistry, Nicolaus Copernicus University, Torun, Poland
| | - Maria Swiontek Brzezinska
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological Sciences, Nicolaus Copernicus University, Torun, Poland
| | - Katarzyna Dembińska
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological Sciences, Nicolaus Copernicus University, Torun, Poland
| | - Agnieszka Kalwasińska
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological Sciences, Nicolaus Copernicus University, Torun, Poland.
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Chang S, Guo Q, Du G, Tang J, Liu B, Shao K, Zhao X. Probiotic-loaded edible films made from proteins, polysaccharides, and prebiotics as a quality factor for minimally processed fruits and vegetables: A review. Int J Biol Macromol 2023; 253:127226. [PMID: 37802455 DOI: 10.1016/j.ijbiomac.2023.127226] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 09/24/2023] [Accepted: 10/01/2023] [Indexed: 10/10/2023]
Abstract
Minimally processed fruits and vegetables (MPFVs) are gaining popularity in households because of their freshness, convenience, and rapid consumption, all of which align with today's busy lifestyles. However, their exposure of large surface areas during peeling and slicing can result in contamination by foodborne pathogens and spoilage bacteria, posing potential food safety concerns. In addition, enzymatic browning of MPFVs can significantly reduce their consumer appeal. Therefore, it is necessary to adopt certain methods to protect MPFVs. Recent studies have shown that utilizing biopolymer-based edible films containing probiotics is a promising approach to preserving MPFVs. These active food packaging films exhibit barrier function, antioxidant function, and antimicrobial function while protecting the viability of probiotics, which is essential to maintain the nutritional value and quality of MPFVs. This paper reviews microbial contamination in MPFVs and the preparation of probiotic-loaded edible films with common polysaccharides (alginate, gellan gum, and starch), proteins (zein, gelatin, and whey protein isolate), prebiotics (oligofructose, inulin, and fructooligosaccharides). It also explores the potential application of probiotic-loaded biopolymer films/coatings on MPFVs, and finally examines the practical application requirements from a consumer perspective.
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Affiliation(s)
- Shuaidan Chang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China; School of Public Health (Shenzhen), Sun Yat-sen University, Shenzhen, China
| | - Qi Guo
- Henan Agr Univ, Coll Food Sci & Technol, Zhengzhou 450002, China
| | - Gengan Du
- Henan Univ Technol, Sch Food & Strateg Reserv, Zhengzhou 450001, China
| | - Jiayao Tang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Bin Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Kan Shao
- Department of Environmental and Occupational Health, School of Public Health - Bloomington, Indiana University, Bloomington, Indiana 47405, United States
| | - Xubo Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
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41
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Yu H, Ge Y, Ding H, Yan Y, Wang L. Vanillin cross-linked chitosan/gelatin bio-polymer film with antioxidant, water resistance and ultraviolet-proof properties. Int J Biol Macromol 2023; 253:126726. [PMID: 37689296 DOI: 10.1016/j.ijbiomac.2023.126726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 08/31/2023] [Accepted: 09/03/2023] [Indexed: 09/11/2023]
Abstract
Cross-linking is the most promising method for preparing high-performance chitosan/gelatin bio-polymer film. In this work, vanillin cross-linked chitosan/gelatin bio-polymer (CGGV) film with good mechanics, water resistance, antioxidant and ultraviolet-proof property was prepared. The micro-structure, physical and functional properties of CGGV film were studied. Results showed that vanillin as a cross-linking agent provided a compact inner micro-structure through Schiff base and hydrogen bond interaction. Moderate cross-linking significantly improved mechanical strength, thermal ability, hydrophobicity of the films and reduced the water vapor permeability, swelling ratio and water solubility. Especially, CGGV films showed stronger ultraviolet-proof properties and possessed potent radical scavenging activity. Therefore, CGGV film is suitable to protect per-mature fruits and could be used as novel multifunctional packaging in the agriculture and foods industry.
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Affiliation(s)
- Huanyang Yu
- School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China.
| | - Yuan Ge
- School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China
| | - Huanqi Ding
- School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China
| | - Yongtai Yan
- School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China
| | - Liyan Wang
- School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China; Key Laboratory of Building Energy-Saving Technology Engineering of Jilin Provincial, School of Materials Science and Engineering, Jilin Jianzhu University, Changchun 130118, PR China
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42
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Demircan B, Velioglu YS. Revolutionizing single-use food packaging: a comprehensive review of heat-sealable, water-soluble, and edible pouches, sachets, bags, or packets. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 38117069 DOI: 10.1080/10408398.2023.2295433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
Edible food packaging has emerged as a critical focal point in the discourse on sustainability, prompting the development of innovative solutions, notably in the realm of edible pouches. Often denoted as sachets, bags, or packets, these distinct designs have garnered attention owing to their water-soluble and heat-sealable attributes, tailored explicitly for single-use applications encompassing oils, instant or dry foods, and analogous products. While extant literature extensively addresses diverse facets of edible films, this review addresses a conspicuous void by presenting a consolidated and specialized overview dedicated to the intricate domain of edible pouches. Through a meticulous synthesis of current research, we aim to illuminate the trajectory of advancements made thus far, delving into critical aspects, including materials, production techniques, functional attributes, consumer perceptions, and regulatory considerations. By furnishing a comprehensive perspective on the potential, challenges, and opportunities inherent in edible pouches, our overarching aim is to stimulate collaborative endeavors in research, innovation, and exploration. In doing so, we aspire to catalyze the broader adoption of sustainable packaging solutions tailored to the exigencies of single-use applications.
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Affiliation(s)
- Bahar Demircan
- Department of Food Engineering, Ankara University, Ankara, Turkey
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43
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Zhang S, Kuang Y, Xu P, Chen X, Bi Y, Peng D, Li J. Applications of Prolamin-Based Edible Coatings in Food Preservation: A Review. Molecules 2023; 28:7800. [PMID: 38067529 PMCID: PMC10708058 DOI: 10.3390/molecules28237800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 11/20/2023] [Accepted: 11/23/2023] [Indexed: 12/18/2023] Open
Abstract
Foods are susceptible to deterioration and sour due to external environmental influences during production and storage. Coating can form a layer of physical barrier on the surface of foods to achieve the purpose of food preservation. Because of its good barrier properties and biocompatibility, prolamin-based film has been valued as a new green and environment-friendly material in the application of food preservation. Single prolamin-based film has weaknesses of poor toughness and stability, and it is necessary to select appropriate modification methods to improve the performance of film according to the application requirements. The practical application effect of film is not only affected by the raw materials and the properties of the film itself, but also affected by the selection of preparation methods and processing techniques of film-forming liquid. In this review, the properties and selection of prolamins, the forming mechanisms and processes of prolamin-based coatings, the coating techniques, and the modifications of prolamin-based coatings were systematically introduced from the perspective of food coating applications. Moreover, the defects and deficiencies in the research and development of prolamin-based coatings were also reviewed in order to provide a reference for the follow-up research on the application of prolamin-based coatings in food preservation.
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Affiliation(s)
| | | | | | | | | | | | - Jun Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (S.Z.); (Y.K.); (P.X.); (X.C.); (Y.B.); (D.P.)
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44
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Khan S, Abdo AAA, Shu Y, Zhang Z, Liang T. The Extraction and Impact of Essential Oils on Bioactive Films and Food Preservation, with Emphasis on Antioxidant and Antibacterial Activities-A Review. Foods 2023; 12:4169. [PMID: 38002226 PMCID: PMC10670266 DOI: 10.3390/foods12224169] [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: 10/06/2023] [Revised: 11/02/2023] [Accepted: 11/11/2023] [Indexed: 11/26/2023] Open
Abstract
Essential oils, consisting of volatile compounds, are derived from various plant parts and possess antibacterial and antioxidant properties. Certain essential oils are utilized for medicinal purposes and can serve as natural preservatives in food products, replacing synthetic ones. This review describes how essential oils can promote the performance of bioactive films and preserve food through their antioxidant and antibacterial properties. Further, this article emphasizes the antibacterial efficacy of essential oil composite films for food preservation and analyzes their manufacturing processes. These films could be an attractive delivery strategy for improving phenolic stability in foods and the shelf-life of consumable food items. Moreover, this article presents an overview of current knowledge of the extraction of essential oils, their effects on bioactive films and food preservation, as well as the benefits and drawbacks of using them to preserve food products.
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Affiliation(s)
- Sohail Khan
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Abdullah A. A. Abdo
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Tieqiang Liang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
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45
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Yang W, Zhang Z, Chen Y, Luo K. Evaluation of the use of Idesia polycarpa Maxim protein coating to extend the shelf life of European sweet cherries. Front Nutr 2023; 10:1283086. [PMID: 38045816 PMCID: PMC10693450 DOI: 10.3389/fnut.2023.1283086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Accepted: 10/31/2023] [Indexed: 12/05/2023] Open
Abstract
Idesia polycarpa Maxim protein was used as a substrate to prepare a novel food packaging material with bioactive functions for encapsulating and extending the postharvest shelf life of sweet cherries. The film-forming solution was prepared from a mixture of Idesia polycarpa Maxim protein, glycerol, and gelatin, and was cast to form a film at room temperature and evaluated for mechanical, optical, structural, crystallinity, thermal properties, morphology, and antioxidant activity. Idesia polycarpa Maxim protein composite film solution was applied as an edible coating on sweet cherries and evaluated for changes in physical and biochemical parameters of sweet cherries in storage at 20°C and 50% relative humidity for 9 days. The results showed that the film tensile strength increased from 0.589 to 1.981 Mpa and the elongation at break increased from 42.555% to 58.386% with the increase of Idesia polycarpa Maxim protein concentration. And in the in vitro antioxidant assay, IPPF-4.0% was found to have the best antioxidant activity, with scavenging rates of 65.11% ± 1.19%, 70.74% ± 0.12%, and 90.96% ± 0.49% for DPPH radicals, ABTS radicals, and hydroxyl radicals, respectively. Idesia polycarpa Maxim protein coating applied to sweet cherries and after storage at 20°C and 50% relative humidity for 9 days, it was found that the Idesia polycarpa Maxim protein coating significantly reduced the weight loss (54.82% and 34.91% in the Control and Coating-2.5% groups, respectively) and the loss of ascorbic acid content (16.47% and 37.14% in the Control and Coating-2.5% groups, respectively) of the sweet cherries, which can effectively extend the aging of sweet cherry fruits and prolong their shelf life. The developed protein film of Idesia polycarpa Maxim with antioxidant activity can be used as a new food packaging material in the food industry.
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Affiliation(s)
| | | | | | - Kai Luo
- College of Biological and Food Engineering, Hubei Minzu University, Enshi, China
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Wani NR, Dar AH, Dash KK, Pandey VK, Srivastava S, Jan SY, Deka P, Sabahi N. Recent advances in the production of bionanomaterials for development of sustainable food packaging: A comprehensive review. ENVIRONMENTAL RESEARCH 2023; 237:116948. [PMID: 37611789 DOI: 10.1016/j.envres.2023.116948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 07/08/2023] [Accepted: 08/20/2023] [Indexed: 08/25/2023]
Abstract
Polymers originating from natural macromolecule based polymeric materials have gained popularity due to the demand for green resources to develop unique, eco-friendly, and high-quality biopolymers. The objective of this review is to address the utilization of bionanomaterials to improve food quality, safety, security, and shelf life. Bionanomaterials are synthesized by integrating biological molecules with synthetic materials at the nanoscale. Nanostructured materials derived from biopolymers such as cellulose, chitin, or collagen can be employed for the development of sustainable food packaging. Green materials are cost-effective, biocompatible, biodegradable, and renewable. The interaction of nanoparticles with biological macromolecules must be analyzed to determine the properties of the packaging film. The nanoparticles control the growth of bacteria that cause food spoiling by releasing distinctive chemicals. Bio-nanocomposites and nanoencapsulation systems have been used in antimicrobial bio-based packaging solutions to improve the efficiency of synergism. Nanomaterials can regulate gas and moisture permeability, screen UV radiation, and limit microbial contamination, keeping the freshness and flavor of the food. Food packaging based on nanoparticles embedded biopolymers can alleviate environmental concerns by lowering the amount of packaging materials required and enhancing packaging recyclability. This results in less waste and a more eco-sustainable approach to food packaging. The study on current advances in the production of bionanomaterials for development of sustainable food packaging involves a detailed investigation of the available data from existing literature, as well as the compilation and analysis of relevant research results using statistical approaches.
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Affiliation(s)
- Nazrana Rafique Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu & Kashmir, 190025, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, 192122, India.
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal, 732141, India.
| | - Vinay Kumar Pandey
- Division of Research & Innovation (DRI), School of Applied & Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Shivangi Srivastava
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
| | - Suhaib Yousuf Jan
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Srinagar, Jammu & Kashmir, 190025, India
| | - Pinky Deka
- Department of Applied Biology, University of Science & Technology Meghalaya, Techno City, 793200, India
| | - Najmeh Sabahi
- Department of Food Science and Technology, Tabriz University, Tabriz, Iran
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47
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Hoseini MSM, Milani JM, Motamedzadegan A, YousefniaPasha H. Effect of coating using beeswax and sodium nitroprusside on chlorophyll stability and quality factors of lime during cold storage. FOOD SCI TECHNOL INT 2023:10820132231210319. [PMID: 37946453 DOI: 10.1177/10820132231210319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2023]
Abstract
Lime (Citrus floridana) is a quickly perishable fruit, limiting its shelf life because of reduced chlorophyll content and post-harvest quality under different storage conditions. To increase chlorophyll stability as well as other quality factors of limes, they were coated with beeswax in 0.1 wt.% and sodium nitroprusside in three various concentrations (0.1, 0.2, and 0.4 mM) at 25 °C for 3 min and then stored at 8 °C for 60 days. In this research, changes in weight loss, juice content, firmness (F), chlorophyll, chlorophyllase activity, polyphenol oxidase activity, color, total acidity (titratable acidity), ascorbic acid (ASA) and sensory evaluation were studied. During storage at low temperatures, BW surface coating (0.1%) alone, sodium nitroprusside alone, and also in combination with each other and a double layer were effective in maintaining chlorophyll and the qualitative characteristics of limes. In our observations, the best treatment was the treatment where the limes were coated by beeswax enriched by sodium nitroprusside coating. This treatment contained the highest content of lime juice and the highest chlorophyll plus the lowest activity of chlorophyllase and polyphenol oxidase, while the amount of green color was maintained to a large extent. As a result, it is possible to use beeswax enriched by sodium nitroprusside coating method to maintain the quality and chlorophyll of cold-stored lime fruits.
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Affiliation(s)
- Mohadeseh S M Hoseini
- Department of Food Science & Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Jafar M Milani
- Department of Food Science & Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Ali Motamedzadegan
- Department of Food Science & Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Hassan YousefniaPasha
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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48
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Popyrina TN, Demina TS, Akopova TA. Polysaccharide-based films: from packaging materials to functional food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2736-2747. [PMID: 37711569 PMCID: PMC10497487 DOI: 10.1007/s13197-022-05595-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/23/2022] [Accepted: 09/05/2022] [Indexed: 09/16/2023]
Abstract
A wider application of naturally derived polysaccharides is of great interest as materials for food packaging industry. Biocompatibility and biodegradability of polysaccharide-based films and coatings ally with a shift from application of non-biodegradable petrochemical polymers to the more environmentally friendly ones. Due to a range of inherent features in chemical structure and bioactivity, the polysaccharide materials could bring additional functionality to food packaging. The chelating ability of the polysaccharides provides also their application as carriers of additional active components, such as nanoparticles, essential oils and polyphenols. The improved physicochemical, antibacterial and antioxidant properties of the filled films allows to consider the edible polysaccharide-based films as functional food products. This review is aimed at analysis of evolution of polysaccharide-based food packaging materials from inert one starting from cellophane to recent research works on development of multicomponent polysaccharide-based functional food films and coatings.
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Affiliation(s)
- Tatiana N. Popyrina
- Enikolopov Institute of Synthetic Polymeric Materials, Russian Academy of Sciences, 70 Profsouznaya str., Moscow, Russia 117393
| | - Tatiana S. Demina
- Enikolopov Institute of Synthetic Polymeric Materials, Russian Academy of Sciences, 70 Profsouznaya str., Moscow, Russia 117393
- Institute for Regenerative Medicine, I.M. Sechenov First Moscow State Medical University (Sechenov University), 8-2 Trubetskaya str., Moscow, Russia 119991
- Moscow Aviation Institute (National Research University), 4 Volokolamskoe shosse, Moscow, Russia 125993
| | - Tatiana A. Akopova
- Enikolopov Institute of Synthetic Polymeric Materials, Russian Academy of Sciences, 70 Profsouznaya str., Moscow, Russia 117393
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49
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Yaashikaa PR, Kamalesh R, Senthil Kumar P, Saravanan A, Vijayasri K, Rangasamy G. Recent advances in edible coatings and their application in food packaging. Food Res Int 2023; 173:113366. [PMID: 37803705 DOI: 10.1016/j.foodres.2023.113366] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 10/08/2023]
Abstract
The food packaging industries are facing the challenge of food waste generation. This can be addressed through the use of edible coating materials. These coatings aid in extending the shelf life of food products, reducing waste. The key components of these coatings include food-grade binding agents, solvents, and fillers. The integration of polysaccharide, protein, lipids, bioactive and composite-based materials with edible coating matrix aids to combat substantial post-harvest loss of highly perishable commodities and elevates the quality of minimally processed food. The aim of this review is to introduce the concept of edible coatings and discuss the different coating materials used in the food industry, along with their properties. Additionally, this review aims to classify the coating types based on characteristic features and explore their application in various food processing industries. This review provides a comprehensive overview of edible coatings, including the integration of polysaccharides, proteins, lipids, bioactive, and composite-based materials into the coating matrix. This review also addresses the significant post-harvest loss of highly perishable commodities and emphasizes the enhancement of quality in minimally processed food. Furthermore, the antimicrobial, anti-corrosive, and edible characteristics are highlighted, showcasing their potential applications in different food packaging industries. Moreover, it also discusses the challenges, safety and regulatory aspects, current trends, and future perspectives, aiming to shed light on the commercialization and future investigation of edible coatings.
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Affiliation(s)
- P R Yaashikaa
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai 602195, Tamil Nadu, India
| | - R Kamalesh
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai 602195, Tamil Nadu, India
| | - P Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam 603110, Tamil Nadu, India; Centre of Excellence in Water Research (CEWAR), Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam 603110, Tamil Nadu, India.
| | - A Saravanan
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai 602195, Tamil Nadu, India
| | - K Vijayasri
- Department of Biotechnology, Center for Food Technology, Anna University, Chennai 600025, India
| | - Gayathri Rangasamy
- School of Engineering, Lebanese American University, Byblos, Lebanon; University Centre for Research and Development & Department of Civil Engineering, Chandigarh University, Gharuan, Mohali, Punjab 140413, India
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50
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Chettri S, Sharma N, Mohite AM. Edible coatings and films for shelf-life extension of fruit and vegetables. BIOMATERIALS ADVANCES 2023; 154:213632. [PMID: 37742558 DOI: 10.1016/j.bioadv.2023.213632] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 09/02/2023] [Accepted: 09/18/2023] [Indexed: 09/26/2023]
Abstract
The execution of the edible coatings and films for food preservation; vegetables, fruits, meat, and dry fruits has been ladened in history. The study of literature portrays enough pieces of evidence dating back from centuries of coatings or films being utilized for the conservation of numerous fruits and vegetables to stretch their average shelf-life. The mechanism that remains operative in extending the shelf-life of fruits and vegetables beyond the normal shelf-life is the controlled entry and exit of moisture and gases. The non- biodegradable packaging which is also non-sustainable can be substituted with compostable and edible coatings and films made up of natural biopolymers. Therefore, keeping in mind the environment and consumer safety, a score of research has been going on from former decades for the development of edible coatings and films with efficient shelf life-extending qualities. The films composed of proteins exhibit a good mechanical strength while the polysaccharide composed films and coatings show efficient gas blocking qualities, however, both lack moisture shielding attributes. These shortcomings can be fixed by combining them with lipids and or some appropriate hydrocolloids. The edible coatings and films have been integrated with various food products; however, they haven't been completely successful in substitution of the total fraction of their non-edible counterparts. The implementation of edible coatings and films have shown to serve an immense value in extending the shelf-life of fruits and vegetables along with being a sustainable and eco-friendly approach for food packaging.
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Affiliation(s)
- Shristy Chettri
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Neha Sharma
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Ashish M Mohite
- Amity Institute of Food Technology, Amity University, Noida, U.P., India.
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