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Li N, Cheng Y, Li Z, Yue T, Yuan Y. An alginate-based edible coating containing lactic acid bacteria extends the shelf life of fresh strawberry (Fragaria × ananassa Duch.). Int J Biol Macromol 2024; 274:133273. [PMID: 38906346 DOI: 10.1016/j.ijbiomac.2024.133273] [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: 08/11/2023] [Revised: 06/14/2024] [Accepted: 06/18/2024] [Indexed: 06/23/2024]
Abstract
Edible coatings, formulated with sodium alginate and various strains of lactic acid bacteria, were evaluated for their effectiveness in extending the shelf life and mitigating microbial risks associated with strawberries. This study specifically employed strains of Lacticaseibacillus paracasei, Lacticaseibacillus rhamnosus, and Lacticaseibacillus plantarum as antimicrobial agents. Through physicochemical property analysis, the alginate-based antimicrobial coating proved most effective in reducing the strawberry weight loss rate, decay index, and ascorbic acid degradation. Over time, all treatments exhibited increased fungal growth. However, strawberries treated with alginate and lactic acid bacteria recorded lower final colony formation counts-6.82 log CFU/g for SA + LPC, 6.04 log CFU/g for SA + LGG, and 6.26 log CFU/g for SA + LP-compared to 8.73 log CFU/g in the control group. In terms of bacterial resistance under gastrointestinal conditions, L. paracasei demonstrated the highest survival rate post-simulated gastric fluid exposure, while L. plantarum showed the greatest resilience post-simulated intestinal fluid exposure. These findings underscore the efficacy of alginate-based antimicrobial coatings in not only enhancing the storage quality of strawberries but also ensuring microbial safety and potential benefits for gut health.
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Affiliation(s)
- Nanyang Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yifan Cheng
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Zhao Li
- College of Bioengineering and Biotechnology, Tianshui Normal University, Tianshui, Gansu 741000, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China.
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2
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Yang S, Ban Z, Jin L, Chen C, Li L, Yi G, Abdollahi M, Liu L. Polyvinyl alcohol films incorporated with clove essential oil emulsions stabilized by soy protein isolate-derived amyloid fibrils: Fabrication, characterization, and its application for active packaging. Food Chem 2024; 440:138245. [PMID: 38159320 DOI: 10.1016/j.foodchem.2023.138245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 12/12/2023] [Accepted: 12/19/2023] [Indexed: 01/03/2024]
Abstract
This study aimed to prepare a novel emulsion film with high stability, using soy protein-derived amyloid fibrils (SAFs) as an emulsifier incorporating clove essential oil (CEO) as the active component, and the polyvinyl alcohol (PVA) matrix to stabilize the system. The results demonstrated that SAFs can successfully stabilize CEO. Emulsion prepared by SAFS and CEO (SAC) exhibited a small droplet size and better dispersibility compared with SPI and CEO (SC) emulsion. According to FT-IR results, PVA addition increased the hydrogen bond interactions among emulsion film components, thus further reinforcing the protein matrix, increasing the tensile strength (TS) (41.18 MPa) and elongation at break (E) (121.62 %) of the films. The uniform appearance of SAC-PVA (SACP) emulsion films was confirmed by SEM images. Furthermore, SACP emulsion films show distinctive barrier properties, optical properties, and outstanding antioxidant properties. Finally, emulsion films exhibited excellent preservation of strawberries, resulting in an effective decline of the decay rate.
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Affiliation(s)
- Suhua Yang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China
| | - Zhaojun Ban
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China
| | - Linxuan Jin
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China
| | - Cunkun Chen
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Product), Tianjin Academy of Agricultural Sciences, Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture of the People's Republic of China, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China
| | - Li Li
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Guohui Yi
- Public Research Center, Hainan Medical University, Haikou 571199, China
| | - Mehdi Abdollahi
- Department of Life Sciences-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
| | - Lingling Liu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China.
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3
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Weng YX, Wang HC, Chu YL, Wu YZ, Liao JA, Su ZY. Essential oil from Citrus depressa peel exhibits antimicrobial, antioxidant and cancer chemopreventive effects. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3982-3991. [PMID: 38252712 DOI: 10.1002/jsfa.13280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 12/13/2023] [Accepted: 01/08/2024] [Indexed: 01/24/2024]
Abstract
BACKGROUND Many diseases may be caused by pathogens and oxidative stress resulting from carcinogens. Earlier studies have highlighted the antimicrobial and antioxidant effects of plant essential oils (EO). It is crucial to effectively utilize agricultural waste to achieve a sustainable agricultural economy and protect the environment. The present study aimed to evaluate the potential benefits of EO extracted from the discarded peels of Citrus depressa Hayata (CD) and Citrus microcarpa Bunge (CM), synonyms of Citrus deliciosa Ten and Citrus japonica Thunb, respectively. RESULTS Gas chromatography-mass spectrometry analysis revealed that the main compounds in CD-EO were (R)-(+)-limonene (38.97%), γ-terpinene (24.39%) and linalool (6.22%), whereas, in CM-EO, the main compounds were (R)-(+)-limonene (48.00%), β-pinene (13.60%) and γ-terpinene (12.07%). CD-EO exhibited inhibitory effects on the growth of common microorganisms, including Candida albicans, Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. However, CM-EO showed only inhibitory effects on E. coli. Furthermore, CD-EO exhibited superior antioxidant potential, as demonstrated by its ability to eliminate 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azinobis-3-ethylbenzthiazoline-6-sulfonate free radicals. Furthermore, CD-EO at a concentration of 100 μg mL-1 significantly inhibited 12-O-tetradecanoylphorbol-13-acetate-induced cancer transformation in mouse epidermal JB6 P+ cells (P < 0.05), possibly by up-regulating protein expression of nuclear factor erythroid 2-related factor 2 and its downstream antioxidant enzymes, such as NAD(P)H:quinone oxidoreductase 1, heme oxygenase-1 and UGT1A. CONCLUSION These findings suggest that CD-EO exhibits inhibitory effects on pathogenic microorganisms, possesses antioxidant properties and has cancer chemopreventive potential. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yu-Xiang Weng
- Department of Bioscience Technology, Chung Yuan Christian University, Taoyuan City, Taiwan, ROC
| | - Hsiao-Chi Wang
- Department of Oral Hygiene and Healthcare, Cardinal Tien Junior College of Healthcare and Management, New Taipei City, Taiwan, ROC
| | - Yung-Lin Chu
- Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology, Pingtung County, Taiwan, ROC
| | - Yun-Zhen Wu
- Department of Bioscience Technology, Chung Yuan Christian University, Taoyuan City, Taiwan, ROC
| | - Jie-An Liao
- Department of Bioscience Technology, Chung Yuan Christian University, Taoyuan City, Taiwan, ROC
| | - Zheng-Yuan Su
- Department of Bioscience Technology, Chung Yuan Christian University, Taoyuan City, Taiwan, ROC
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4
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Yahyaoui K, Traikia M, Rihouey C, Picton L, Gardarin C, Ksouri WM, Laroche C. Chemical characterization of polysaccharides from Gracilaria gracilis from Bizerte (Tunisia). Int J Biol Macromol 2024; 266:131127. [PMID: 38527684 DOI: 10.1016/j.ijbiomac.2024.131127] [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: 10/02/2023] [Revised: 03/08/2024] [Accepted: 03/22/2024] [Indexed: 03/27/2024]
Abstract
Polysaccharides were extracted from Gracilaria gracilis collected from Manzel Jemil Lake in Bizerte Tunisia, with two different solvents (water and NaOH 0.3 M). Different assays were performed on samples (total sugars, neutral sugars, uronic acids, anhydrogalactose, proteins, sulphates, pyruvates), followed by high performance anion-exchange chromatography (HPAEC) to observe the monosaccharide composition, high pressure size exclusion chromatography with multi-angle laser light scattering (HPSEC-MALS) to obtain the molecular mass, Fourier transform infrared spectroscopy (FTIR), and 1D and 2D nuclear magnetic resonance (NMR) to access to structural data. Results have shown that the polysaccharide extracted from Gracilaria gracilis collected from Manzel Jemil Lake in Bizerte Tunisia, is of agar type but with high molecular mass and some original structural features. Hence, the sample was found to contain 9 % of pyruvate groups and is partly sulphated at the C4 of β-d-galactose and methylated on C2 of anhydro-α-l-galactose. The polymer from G. gracilis from Bizerte thus presents a never described structure that could be interesting for further rheological or biological activities applications.
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Affiliation(s)
- K Yahyaoui
- Université Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut Pascal, F-63000 Clermont-Ferrand, France; Laboratory of Aromatic and Medicinal Plants, Center of Biotechnology, Technopark of Borj-Cedria, Hammam-Lif, Tunisia
| | - M Traikia
- Université Clermont Auvergne, CNRS, ICCF, F-63000 Clermont-Ferrand, France
| | - C Rihouey
- Université de Rouen, Laboratoire Polymères Biopolymères Surfaces, F-76821 Mont Saint Aignan, France
| | - L Picton
- Université de Rouen, Laboratoire Polymères Biopolymères Surfaces, F-76821 Mont Saint Aignan, France
| | - C Gardarin
- Université Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut Pascal, F-63000 Clermont-Ferrand, France
| | - W Megdiche Ksouri
- Laboratory of Aromatic and Medicinal Plants, Center of Biotechnology, Technopark of Borj-Cedria, Hammam-Lif, Tunisia
| | - C Laroche
- Université Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut Pascal, F-63000 Clermont-Ferrand, France.
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5
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Lan L, Jiang S, Hu X, Zou L, Ren T. Nanocellulose-based antimicrobial aerogels with humidity-triggered release of cinnamaldehyde. Int J Biol Macromol 2024; 262:130108. [PMID: 38346620 DOI: 10.1016/j.ijbiomac.2024.130108] [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: 07/17/2023] [Revised: 02/08/2024] [Accepted: 02/09/2024] [Indexed: 02/16/2024]
Abstract
Active food packaging with controlled release behavior of volatile antimicrobials is highly desirable for enhancing the quality of fresh produce. In this study, humidity-responsive antimicrobial aerogels were developed using chitosan and dialdehyde nanocellulose, loading with cyclodextrin-cinnamaldehyde inclusion complexes (ICs) for achieving humidity-triggered release of the encapsulated antimicrobial agent. Results showed that the prepared aerogels had capable water absorption ability, which could be served as absorbent pads to take in excessive exudate from packaged fresh produce. More importantly, the accumulative release rate of cinnamaldehyde from the antimicrobial aerogels was significantly improved at RH 98 % compared to that at RH 70 %, which accordingly inactivated all the inoculated Escherichia coli, Staphylococcus aureus and Botrytis cinerea. Additionally, strawberries packaged with the antimicrobial aerogels remained in good conditions after 5 d of storage at 22 ± 1 °C. The prepared composite aerogels had the potential to extend the shelf life of fresh strawberries.
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Affiliation(s)
- Lu Lan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Shanxue Jiang
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China.
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Liang Zou
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Tian Ren
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
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6
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Wu Y, Xu X, Jiang X, Liu S, Lin J, Lin X, Zhang Y, Shi C, Zhao C, Yang J. Application of polysaccharide-rich solution derived from waste macroalgae Enteromorpha prolifera in cherry tomato preservation and utilizing post-extraction residue for crude bio-oil production. Food Chem 2023; 409:135301. [PMID: 36587516 DOI: 10.1016/j.foodchem.2022.135301] [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: 09/01/2022] [Revised: 12/07/2022] [Accepted: 12/21/2022] [Indexed: 12/25/2022]
Abstract
Preservative is of importance to retard fruit deterioration and prolong the shelf-life. The suitability of using water-soluble polysaccharide extracted from waste macroalgae Enteromorpha prolifera (EPP) for cherry tomato preservation was evaluated. As compared with the control, the EPP-treated cherry tomatoes exhibited better fruit appearance, lower disease index and rot index during storage. Around 47 % EPP-treated cherry tomatoes were commercially acceptable after 36 days, which was however only 15.6 % for untreated cherry tomatoes, indicating the satisfactory preservation effectiveness of EPP-rich solution for cherry tomatoes. The post-extraction residue was commonly underutilized, we herein attempted to employ an emerging thermochemical conversion technique, hydrothermal liquefaction, to produce crude bio-oil (biocrude) from post-extraction E. prolifera. A biocrude yield of ∼23 wt% (dry-ash-free, daf) was obtained, and fatty acids and phenolics were identified to be the two main components in biocrude. The biocrude contained ∼70 % carbon and the higher heating value was ∼30 MJ/kg.
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Affiliation(s)
- Yijing Wu
- Institute of Oceanography, College of Geography and Oceanography, Minjiang University, Fuzhou 350108, China; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou 350108, China
| | - Xin Xu
- Institute of Oceanography, College of Geography and Oceanography, Minjiang University, Fuzhou 350108, China; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou 350108, China
| | - Xuanjing Jiang
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China
| | - Shuji Liu
- Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen 361013, China
| | - Jingying Lin
- Institute of Oceanography, College of Geography and Oceanography, Minjiang University, Fuzhou 350108, China
| | - Xiaoyu Lin
- Institute of Oceanography, College of Geography and Oceanography, Minjiang University, Fuzhou 350108, China
| | - Yange Zhang
- Institute of Oceanography, College of Geography and Oceanography, Minjiang University, Fuzhou 350108, China; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou 350108, China
| | - Chuanyang Shi
- Department of Nutrition and Food Studies, Steinhardt School of Culture, Education, and Human Development, New York University, NY, United States
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jie Yang
- Institute of Oceanography, College of Geography and Oceanography, Minjiang University, Fuzhou 350108, China; Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou 350108, China.
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7
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Shimul IM, Moshikur RM, Minamihata K, Moniruzzaman M, Kamiya N, Goto M. Choline oleate based micellar system as a new approach for Luteolin formulation: Antioxidant, antimicrobial, and food preservation properties evaluation. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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8
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Effects of electrolysed water and levulinic acid combination on microbial safety and polysaccharide nanostructure of organic strawberry. Food Chem 2022; 394:133533. [PMID: 35752125 DOI: 10.1016/j.foodchem.2022.133533] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 06/07/2022] [Accepted: 06/18/2022] [Indexed: 11/23/2022]
Abstract
This study aimed to better understand the effects of acidic electrolysed water (AEW, 4 mg/L) and levulinic acid (LA, food grade, 2%) combination on organic strawberry over 7 days. This combined method reduced the population of strawberry's natural microbiota by 1-2 log CFU/g and kept the level of inoculated Escherichia coli O157:H7 and Salmonella below the detection limit (2 log CFU/g) during the whole storage period. Meanwhile, AEW + LA did not affect the physicochemical qualities of strawberries significantly, maintaining most texture and biochemical attributes at an acceptable level (e.g., firmness, colour, soluble solids content and organic acid content). Atomic force microscopy further revealed that the treatment containing LA preserved the sodium carbonate soluble pectin (SSP) nanostructure best by maintaining their length and height, and slowed the breakdown of SSP chains by promoting acid-induced bonding and soluble pectin precipitation. These results demonstrated that low concentration AEW and LA combination is a promising sanitising approach for organic strawberry preservation.
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9
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kumari J, Pooja. Evaluation of edible coatings for microbiological and physicochemical quality maintenance of fresh cut papaya. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Pooja
- Department of Microbiology, PAU Ludhiana
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10
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Siddiqui SA, Bahmid NA, Taha A, Khalifa I, Khan S, Rostamabadi H, Jafari SM. Recent advances in food applications of phenolic-loaded micro/nanodelivery systems. Crit Rev Food Sci Nutr 2022; 63:8939-8959. [PMID: 35426751 DOI: 10.1080/10408398.2022.2056870] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The current relevance of a healthy diet in well-being has led to a surging interest in designing novel functional food products enriched by biologically active molecules. As nature-inspired bioactive components, several lines of research have revealed the capability of polyphenolic compounds (phenolics) in the medical intervention of different ailments, i.e., tumors, cardiovascular and inflammatory diseases. Phenolics typically possess antioxidant and antibacterial properties and, due to their unique molecular structure, can offer superior platforms for designing functional products. They can protect food ingredients from oxidation and promote the physicochemical attributes of proteins and carbohydrate-based materials. Even though these properties contribute to the inherent benefits of bioactive phenolics as important functional ingredients in the food industry, the in vitro/in vivo instability, poor solubility, and low bioavailability are the main factors restricting their food/pharma applicability. Recent advances in the encapsulation realm are now offering efficient platforms to overcome these limitations. The application of encapsulation field may offer protection and controlled delivery of phenolics in food formulations. Here, we review recent advances in micro/nanoencapsulation of phenolics and highlight efficient carriers from this decade, which have been utilized successfully in food applications. Although further development of phenolic-containing formulations promises to design novel functional food formulations, and revolutionize the food industry, most of the strategies found in the scientific literature are not commercially applicable. Moreover, in vivo experiments are extremely crucial to corroborate the efficiency of such products.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Nur Alim Bahmid
- National Research and Innovation Agency, Jakarta, Indonesia
- Agricultural Product Technology Department, Sulawesi Barat University, Majene, Indonesia
| | - Ahmed Taha
- Center for Physical Sciences and Technology, State Research Institute, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Sipper Khan
- Institute of Agricultural Engineering Tropics and Subtropics Group, University of Hohenheim, Stuttgart, Germany
| | - Hadis Rostamabadi
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Seid Mahdi Jafari
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
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11
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Zhang H, Li H, Zhang Z, Hou T. Optimization of ultrasound-assisted extraction of polysaccharides from perilla seed meal by response surface methodology: Characterization and in vitro antioxidant activities. J Food Sci 2021; 86:306-318. [PMID: 33462808 DOI: 10.1111/1750-3841.15597] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 12/10/2020] [Accepted: 12/12/2020] [Indexed: 12/20/2022]
Abstract
In this study, response surface methodology was employed to optimize the ultrasound-assisted extraction (UAE) process of perilla seed meal polysaccharides (PSMP). The optimal conditions for UAE of PSMP were: liquid-solid ratio of 26.00 mL/g, ultrasonic temperature of 43.00 °C, ultrasonic time of 52.00 min, and ultrasonic power of 229.00 W, the optimal conditions lead to an yield of 6.137 ± 0.062%. The structural characteristics of molecular weight, compositional monosaccharides, and glycosidic linkages were determined by size exclusion chromatography with multiangle light scattering, gas chromatography-mass spectrometry, Fourier-transfer infrared spectroscopy, and nuclear magnetic resonance detections. Scanning electron microscopy analysis showed that many holes were formed on the surface of PSM after UAE. The antioxidant activities of PSMP were investigated using various assays in vitro. The results suggested that PSMP is potential natural resource of antioxidants for medicine and functional foods. PRACTICAL APPLICATION: The selection of raw material perilla seed meal is conducive to the comprehensive utilization of edible resources. With consumer demands for newly developed foods with natural, wholesome ingredients are increasing nowadays. This study provides effective reference for in-depth research on other medicine-food dual-use resources. Ultrasound-assisted extraction (UAE) is a promising alternative method for hot water reflux extraction (HWRE) of polysaccharides for advantages of high efficiency and energy saving. In this work, the UAE process optimized by response surface methodology is more suitable for industrial application that can effectively decrease total cost of production by reducing the extraction temperature, shortening extraction time, and increasing raw material utilization.
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Affiliation(s)
- Hongjiao Zhang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China
| | - Huizhen Li
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China
| | - Zhijun Zhang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China
| | - Tianyu Hou
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China
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12
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Lermen FH, Piazza VR, Ramos CK, Ribeiro JLD, Echeveste ME, Assad Filho N, Coelho TM. Biofilms to Improve Fruit Shelf Life Using Hydrophobic and Pre‐Gel Cassava Modified Starch. STARCH-STARKE 2020. [DOI: 10.1002/star.202000095] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Fernando Henrique Lermen
- Graduate Program in Industrial Engineering Federal University of Rio Grande do Sul Av. Osvaldo Aranha, 99, 5th Floor Porto Alegre 90035‐190 Brazil
| | - Vera Regina Piazza
- Graduate Program of Mining, Metallurgical and Materials Engineering Federal University of Rio Grande do Sul Av. Osvaldo Aranha, 99, 5th Floor Porto Alegre 90035‐190 Brazil
| | - Carolina Kruse Ramos
- Graduate Program in Industrial Engineering Federal University of Rio Grande do Sul Av. Osvaldo Aranha, 99, 5th Floor Porto Alegre 90035‐190 Brazil
- Administration Board Federal Institute of Education, Science, and Technology of Rio Grande do Sul Street Coronel Vicente, 281 Porto Alegre 90030‐041 Brazil
| | - José Luis Duarte Ribeiro
- Graduate Program in Industrial Engineering Federal University of Rio Grande do Sul Av. Osvaldo Aranha, 99, 5th Floor Porto Alegre 90035‐190 Brazil
| | - Márcia Elisa Echeveste
- Graduate Program in Industrial Engineering Federal University of Rio Grande do Sul Av. Osvaldo Aranha, 99, 5th Floor Porto Alegre 90035‐190 Brazil
- Institute of Mathematics and Statistics Federal University of Rio Grande do Sul Av. Osvaldo Aranha, 99, 5th Floor Porto Alegre 90035‐190 Brazil
| | - Nabi Assad Filho
- Department of Agro Industrial Engineering State University of Paraná Av. Comendador Norberto Marcondes, 733 Campo Mourão 87302‐060 Brazil
| | - Tânia Maria Coelho
- Department of Agro Industrial Engineering State University of Paraná Av. Comendador Norberto Marcondes, 733 Campo Mourão 87302‐060 Brazil
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13
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Introducing nano/microencapsulated bioactive ingredients for extending the shelf-life of food products. Adv Colloid Interface Sci 2020; 282:102210. [PMID: 32726708 DOI: 10.1016/j.cis.2020.102210] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 05/07/2020] [Accepted: 07/04/2020] [Indexed: 12/31/2022]
Abstract
The shelf-life of foods is affected by several aspects, mainly chemical and microbial events, resulting in a considerable decline in consumer's acceptance. There is an increasing interest to substitute synthetic preservatives with the plant-based bioactive ingredients which are safe and natural. However, full implementation of this replacement is postponed by some challenges associated with bioactive ingredients, including their low chemical stability, off-flavor, low solubility, and short-term effectiveness. Encapsulation could overcome these limitations. The present review explains current trends in applying natural encapsulated ingredients for food preservation based on a classified description including essential oils, plant extracts, phenolics, carotenoids, etc. and their application for extending food shelf-life mostly dealing with antimicrobial, ant-browning and antioxidant properties. Encapsulation techniques, especially nanoencapsulation, is a promising strategy to overcome their limitations. Moreover, better results are obtained using a combination of proteins and polysaccharides as wall materials than single polymers. The encapsulation method and type of encapsulants highly influences the releasing mechanism and physicochemical properties of bioactive ingredients. These factors together with optimizing the conditions of encapsulation process leads to a cost-effective and well encapsulated ingredient which is more efficient than its free form in shelf-life improvement. It has been shown that the well-designed encapsulation systems, finally, boost the shelf-life-promoting functions of the bioactive ingredients, mostly due to enhancing their solubility, homogeneity in food matrices and contact surface with deteriorative agents, and providing their prolonged presence over food storage and processing via increasing the thermal and processing stability of bioactive compounds, as well as controlling their release on food surfaces, or/and within food packages. To this end and given the numerous wall and bioactive core substances available, further studies are needed to evaluate the efficiency of many encapsulated forms of both conventional and novel bioactive ingredients in food shelf-life extending since the interactions and anti-spoiling behaviors of the ingredients in various encapsulation systems and foodstuffs are highly variable that should be optimized and characterized before any industrial application.
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Maringgal B, Hashim N, Mohamed Amin Tawakkal IS, Muda Mohamed MT. Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.024] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Molecular characteristics of kappa-selenocarrageenan and application in green synthesis of silver nanoparticles. Int J Biol Macromol 2019; 141:529-537. [DOI: 10.1016/j.ijbiomac.2019.09.016] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/27/2019] [Accepted: 09/04/2019] [Indexed: 02/06/2023]
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Ibáñez MD, Blázquez MA. Phytotoxic Effects of Commercial Eucalyptus citriodora, Lavandula angustifolia, and Pinus sylvestris Essential Oils on Weeds, Crops, and Invasive Species. Molecules 2019; 24:molecules24152847. [PMID: 31387317 PMCID: PMC6695791 DOI: 10.3390/molecules24152847] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 08/02/2019] [Accepted: 08/02/2019] [Indexed: 01/26/2023] Open
Abstract
Background: essential oils are well known for their pharmacological effectiveness as well as their repellent, insecticide, and herbicide activities. The emergence of resistant weeds, due to the overuse of synthetic herbicides, makes it necessary to find natural alternatives for weed control. The aim of this study was to evaluate the phytotoxic effects of Eucalyptus citriodora, Lavandulaangustifolia, and Pinus sylvestris, three common commercial essential oils, on weeds (Portulaca oleracea, Lolium multiflorum, and Echinochloa crus-galli), food crops (tomato and cucumber), and the invasive species Nicotiana glauca. Methods: to determine herbicidal effects, essential oils were tested at different concentrations (0.125–1 µL/mL). The index of germination and seedling length data were recorded over 14 days. Results: the in vitro assays showed that L. angustifolia with linalool (38.7 ± 0.1%), 1,8-cineole (26.5 ± 0.1%), and camphor (14.2 ± 0.1%) as the main compounds showed the most phytotoxic effects affecting seed germination in weeds and tomato, and the aforementioned invasive species. L. multiflorum was the most sensitive weed, particularly to lavender essential oil, which decreased the growth of its hypocotyl and radicle by 87.8% and 76.7%, respectively, at a dose of 1 µL/mL. Cucumber was the most resistant food crop, with no significant reduction observed in seed germination and hypocotyl growth with E. citriodora and L. angustifolia essential oils. Conclusions: lavender essential oil represents a promising candidate for the development of effective and safe herbicides in the management of L. multiflorum affecting cucumber crops.
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Affiliation(s)
- María Dolores Ibáñez
- Departament de Farmacologia, Facultat de Farmàcia, Universitat de València. Avda. Vicent Andrés Estellés s/n, 46100 Burjassot, València, Spain
| | - María Amparo Blázquez
- Departament de Farmacologia, Facultat de Farmàcia, Universitat de València. Avda. Vicent Andrés Estellés s/n, 46100 Burjassot, València, Spain.
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Lima Cardial MR, Paula HC, da Silva RBC, da Silva Barros JF, Richter AR, Sombra FM, de Paula RC. Pickering emulsions stabilized with cashew gum nanoparticles as indomethacin carrier. Int J Biol Macromol 2019; 132:534-540. [DOI: 10.1016/j.ijbiomac.2019.03.198] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 03/08/2019] [Accepted: 03/25/2019] [Indexed: 01/11/2023]
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Protective effects of Ulva pertusa polysaccharide and polysaccharide‑iron (III) complex on cyclophosphamide induced immunosuppression in mice. Int J Biol Macromol 2019; 133:911-919. [DOI: 10.1016/j.ijbiomac.2019.04.101] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 04/02/2019] [Accepted: 04/13/2019] [Indexed: 02/07/2023]
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19
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Santos J, Calero N, García-Capitán J, Muñoz J. Preparation and characterization of emulgels loaded with sweet fennel oil. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1623688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Jenifer Santos
- Reología Aplicada. Tecnología de Coloides. Departamento de Ingeniería Química. Facultad de Química, Universidad de Sevilla c/P. García González, Sevilla, Spain
| | - Nuria Calero
- Reología Aplicada. Tecnología de Coloides. Departamento de Ingeniería Química. Facultad de Química, Universidad de Sevilla c/P. García González, Sevilla, Spain
| | - Julia García-Capitán
- Reología Aplicada. Tecnología de Coloides. Departamento de Ingeniería Química. Facultad de Química, Universidad de Sevilla c/P. García González, Sevilla, Spain
| | - José Muñoz
- Reología Aplicada. Tecnología de Coloides. Departamento de Ingeniería Química. Facultad de Química, Universidad de Sevilla c/P. García González, Sevilla, Spain
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Zhang J, Zhang YK, Liu Y, Wang JH. Emulsifying Properties of Tremella Fuciformis: A Novel Promising Food Emulsifier. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0217] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn this paper, the emulsifying properties of Tremella fuciformis (TFS) were assessed in comparison with lotus seed (LTS), purple sweet potato (PSPP) and gum arabic (GA) in oil-in-water (O/W) emulsions. Emulsifying properties were evaluated in terms of the emulsifying activity (EA), emulsifying stability, mean droplet size, zeta potential, shear viscosity and freeze-thaw stability of their emulsions. The results revealed that TFS exhibited excellent EA and best emulsifying stability (100 %) after 21 days at 21 °C. When exposure to 100 °C for 20 min, TFS emulsions showed reduced in droplet size, which was superior as compared to LTS, PSPP, and GA. In zeta-potential test, TFS was proved to be more suitable emulsifier as compared with LTS and GA as it had a comparatively larger magnitude. TFS emulsions showed the smallest droplet size at pH 10.0 followed by pH 3.0 and pH 6.5. Non-Newtonian shear-thinning behavior of all four samples remained same at 4.0 % concentration while the apparent viscosity of TFS was the highest among all. The cream index of 4.0 % TFS was also the highest at freeze-thaw cycles. Therefore, the TFS could be used as emulsifier and thickener in food industry.
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Affiliation(s)
- Jian Zhang
- School of Food Science and Engineering, Hefei University of Technology, Hefei230009, People’s Republic of China
| | - Ya-Kun Zhang
- School of Food Science and Engineering, Hefei University of Technology, Hefei230009, People’s Republic of China
| | - Yong Liu
- School of Food Science and Engineering, Hefei University of Technology, Hefei230009, People’s Republic of China
| | - Jun-Hui Wang
- School of Food Science and Engineering, Hefei University of Technology, Hefei230009, People’s Republic of China
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Olasehinde TA, Mabinya LV, Olaniran AO, Okoh AI. Chemical characterization of sulfated polysaccharides from Gracilaria gracilis and Ulva lactuca and their radical scavenging, metal chelating, and cholinesterase inhibitory activities. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1573831] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Tosin A. Olasehinde
- Applied and Environmental Microbiology Research Group (AEMREG), Department of Biochemistry and Microbiology, University of Fort Hare, Alice, Eastern Cape, South Africa
- SAMRC Microbial Water Quality Monitoring Centre, University of Fort Hare, Alice, Eastern Cape, South Africa
| | - Leonard V. Mabinya
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of Kwazulu-Natal, Durban, South Africa
| | - Ademola O. Olaniran
- Nutrition and Toxicology Division, Food Technology Department, Federal Institute of Industrial Research Oshodi, Lagos, Nigeria
| | - Anthony I. Okoh
- Applied and Environmental Microbiology Research Group (AEMREG), Department of Biochemistry and Microbiology, University of Fort Hare, Alice, Eastern Cape, South Africa
- SAMRC Microbial Water Quality Monitoring Centre, University of Fort Hare, Alice, Eastern Cape, South Africa
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