1
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Gao X, Sharma M, Bains A, Chawla P, Goksen G, Zou J, Zhang W. Application of seed mucilage as functional biopolymer in meat product processing and preservation. Carbohydr Polym 2024; 339:122228. [PMID: 38823903 DOI: 10.1016/j.carbpol.2024.122228] [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: 03/17/2024] [Revised: 04/17/2024] [Accepted: 04/30/2024] [Indexed: 06/03/2024]
Abstract
Meat products consumption is rising globally, but concerns about sustainability, fat content, and shelf life. Synthetic additives and preservatives used for extending the shelf life of meat often carry health and environmental drawbacks. Seed mucilage, natural polysaccharides, possesses unique functional properties like water holding, emulsifying, and film forming, offering potential alternatives in meat processing and preservation. This study explores the application of seed mucilage from diverse sources (e.g., flaxseed, psyllium, basil) in various meat and meat products processing and preservation. Mucilage's water-holding and emulsifying properties can potentially bind fat and decrease the overall lipid content in meat and meat-based products. Moreover, antimicrobial and film-forming properties of mucilage can potentially inhibit microbial growth and reduce oxidation, extending the shelf life. This review emphasizes the advantages of incorporating mucilage into processing and coating strategies for meat and seafood products.
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Affiliation(s)
- Xueqin Gao
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China
| | - Madhu Sharma
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India.
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Jian Zou
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China.
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2
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Shishir MRI, Suo H, Taip FS, Ahmed M, Xiao J, Wang M, Chen F, Cheng KW. Seed mucilage-based advanced carrier systems for food and nutraceuticals: fabrication, formulation efficiency, recent advancement, challenges, and perspectives. Crit Rev Food Sci Nutr 2024; 64:7609-7631. [PMID: 36919601 DOI: 10.1080/10408398.2023.2188564] [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] [Indexed: 03/16/2023]
Abstract
Seed mucilages are potential sources of natural polysaccharides. They are biodegradable, biocompatible, sustainable, renewable, and safe for human consumption. Due to the desirable physicochemical and functional properties (e.g. gelling, thickening, stabilizing, and emulsifying), seed mucilages have attracted extensive attention from researchers for utilization as a promising material for the development of advanced carrier systems. Seed mucilages have been utilized as natural polymers to improve the properties of various carrier systems (e.g. complex coacervates, beads, nanofibers, and gels) and for the delivery of diverse hydrophilic and lipophilic compounds (e.g. vitamins, essential oils, antioxidants, probiotics, and antimicrobial agents) to achieve enhanced stability, bioavailability, bioactivity of the encapsulated molecules, and improved quality attributes of food products. This review highlights the recent progress in seed mucilage-based carrier systems for food and nutraceutical applications. The main contents include (1) sources, extraction methods, and physicochemical and functional characteristics of seed mucilages, (2) application of seed mucilages for the development of advanced carrier systems, (3) major issues associated with carrier fabrication, and (4) mechanisms of carrier development, latest improvements in carrier formulation, carrier efficiency in the delivery of bioactive agents, and application in food and nutraceuticals. Furthermore, major challenges and future perspectives of seed mucilage-based carriers for a commercial application are discussed.
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Affiliation(s)
- Mohammad Rezaul Islam Shishir
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China
| | - Hao Suo
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Farah Saleena Taip
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Maruf Ahmed
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science & Technology University, Dinajpur, Bangladesh
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain
| | - Mingfu Wang
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Feng Chen
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Ka-Wing Cheng
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
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3
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Fernandes FG, Silva RDS, Oliveira PMDL, Petkowicz CLDO, Borges GDSC. Microwave-assisted extraction of mucilage from juá: Characterization and antioxidant activity. J Food Sci 2024; 89:4430-4439. [PMID: 38858741 DOI: 10.1111/1750-3841.17094] [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: 06/22/2023] [Revised: 03/21/2024] [Accepted: 04/10/2024] [Indexed: 06/12/2024]
Abstract
Microwave-assisted extraction of mucilage from juá was investigated using response surface methodology. The optimal conditions for extraction were a power of 300 W, an extraction time of 240 s, a pH of 8.0, and a water/sample ratio of 1/6, which achieved a 26.43% yield. The monosaccharide composition and antioxidant activity of the mucilage from juá fruits from different regions of Caatinga were investigated. The fruits from Agreste Paraibano showed the highest mucilage extraction yield (18.64%) compared to that of fruits from Mata Paraibana (MP) (12.37%), Borborema (BB) (11.47%), and Sertão Paraibano (8.31%) (p < 0.05). Glucose (32.8%-50.8%) and arabinose (19.3%-32.9%) were the main monosaccharides found in juá mucilage. The mucilage from fruits in the MP presented the highest antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl and oxygen radical absorbance capacity assays. Our results demonstrated the potential for the future exploration and application of juá mucilage in the food industry. PRACTICAL APPLICATION: Juá (Ziziphus joazeiro Mart.) mucilage contains phenolic compounds and antioxidant activity, and its extraction by MAE is efficient, as it contributed to a higher yield.
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Affiliation(s)
- Flávio Gomes Fernandes
- Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Ricácia de Sousa Silva
- Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
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4
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Lindi AM, Gorgani L, Mohammadi M, Hamedi S, Darzi GN, Cerruti P, Fattahi E, Moeini A. Fenugreek seed mucilage-based active edible films for extending fresh fruit shelf life: Antimicrobial and physicochemical properties. Int J Biol Macromol 2024; 269:132186. [PMID: 38723815 DOI: 10.1016/j.ijbiomac.2024.132186] [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: 03/19/2024] [Revised: 04/26/2024] [Accepted: 05/06/2024] [Indexed: 05/30/2024]
Abstract
Trigonella foenum-graecum, known as fenugreek, belongs to the leguminous family of wild growth in Western Asia, Europe, the Mediterranean, and Asia; its ripe seeds contain a pool of bioactive substances with great potential in the food industry and medicine. In this study, fenugreek seed mucilage (FSM) was extracted and characterized in its structural properties by X-ray diffraction, nuclear magnetic resonance, and high-performance liquid chromatography. Then, the applicability of FSM as an antimicrobial agent was demonstrated via the development of novel, active, edible FSM-based biofilms containing carboxymethyl cellulose and rosemary essential oil (REO). Incorporating REO in the biofilms brought about specific changes in Fourier-transform infrared spectra, affecting thermal degradation behavior. Scanning electron microscopy and atomic force microscopy morphography showed an even distribution of REO and smoother surfaces in the loaded films. Besides, the solubility tests evidenced a reduction in water solubility with increasing REO concentration from 1 to 3 wt%. The biological assay evidenced the antimicrobial activity of REO-loaded biofilms against Staphylococcus aureus and Escherichia coli. Finally, whole apples were dip-coated with FSM-based solutions to showcase future edible systems. The REO-loaded biofilms extended the shelf life of apples to 30 days, demonstrating their potential for sustainable and active coatings.
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Affiliation(s)
- Ali Mohammadi Lindi
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148 Babol, Iran
| | - Leila Gorgani
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148 Babol, Iran
| | - Maedeh Mohammadi
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148 Babol, Iran
| | - Sepideh Hamedi
- Department of Bio-refinery, Faculty of New Technologies Engineering, Shahid Beheshti University, Tehran, Iran
| | - Ghasem Najafpour Darzi
- Biotechnology Research Laboratory, Faculty of Chemical Engineering, Babol Noshirvani University of Technology, 47148 Babol, Iran
| | - Pierfrancesco Cerruti
- Institute for Polymers, Composites and Biomaterials (IPCB) - CNR, Via Gaetano Previati, 1/E, 23900 Lecco, Italy
| | - Ehsan Fattahi
- Research Group of Fluid Dynamics, Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Arash Moeini
- Research Group of Fluid Dynamics, Chair of Brewing and Beverage Technology, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany.
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5
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Ashrafi A, Ahari H, Asadi G, Nafchi AM. Improving fried burger quality and modulating acrylamide formation by active coating containing Rosa canina L. extract nanoemulsions. J Food Sci 2024; 89:2158-2173. [PMID: 38488727 DOI: 10.1111/1750-3841.17019] [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: 11/06/2023] [Revised: 02/12/2024] [Accepted: 02/18/2024] [Indexed: 04/12/2024]
Abstract
During the frying of foods, undesirable reactions such as protein denaturation, acrylamide formation, and so on occur in the product, which has confirmed carcinogenic effects. The use of antioxidants has been proposed as an effective solution to reduce the formation of these compounds during the process. The current study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions on the physicochemical properties, oil uptake, acrylamide formation, 5-hydroxymethyl-2-furfural (HMF) content, and sensory characteristics of beef-turkey burgers. The RCE-loaded nanoemulsions were prepared using the ultrasonic homogenization method, and different concentrations (i.e., 10%, 20%, and 40% w/w) were added to the CSG solutions; these active coatings were used to cover the burgers. CSG-based coatings, especially coatings containing the highest concentration of nanoemulsions (40%), caused a significant decrease in the oil uptake and moisture retention, acrylamide content, and HMF content of fried burgers. The texture of coated burgers was softer than that of uncoated samples; they also had a higher color brightness and a lower browning index. Field emission scanning electron microscopy analysis showed that RCE concentration less than 40% should be used in CSG coatings because it will cause minor cracks, which is an obvious possibility of failure of coating performance. Coating significantly (4-10 times) increased the antioxidant activity of burgers compared to the control. In conclusion, it is suggested to use the active coating produced in this study to improve fried burger quality and modulate acrylamide formation.
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Affiliation(s)
- Azam Ashrafi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Gholamhassan Asadi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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6
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Zibaei-Rad A, Rahmati-Joneidabad M, Alizadeh Behbahani B, Taki M. Probiotic-loaded seed mucilage-based edible coatings for fresh pistachio fruit preservation: an experimental and modeling study. Sci Rep 2024; 14:509. [PMID: 38177185 PMCID: PMC10767137 DOI: 10.1038/s41598-023-51129-6] [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: 09/23/2023] [Accepted: 12/31/2023] [Indexed: 01/06/2024] Open
Abstract
In this study, Lallemantia royleana mucilage (LRM) based edible coating containing 1.5 × 108 and 3 × 109 CFU/mL Lacticaseibacillus casei XN18 (Lbc1.5 and Lbc3) was designed to improve the quality and shelf-life of fresh pistachio. The fresh pistachios were coated with LRM + Lbc and their physicochemical, microbial, and sensory properties were evaluated after 1-, 5-, 15-, 25-, and 35-day storage at 4 °C. By the end of storage day, in comparison to control, the presence of probiotic isolate in the edible coating (particularly LRM + Lbc3) led to a marked decrease in fungal growth (3.1 vs. 5.8 Log CFU/g), weight loss (6.7 vs. 8.1%), and fat oxidation (0.19 vs. 0.98 meq O2/kg), and preserved total chlorophylls (8.1 vs. 5.85 mg/kg) and phenols (31.5 vs. 20.32 mg GAE/100 g), and antioxidant activity (38.95 vs. 15.18%) of samples during storage period. Furthermore, LRM + Lbc3-coated samples had a probiotic number above the recommended level (6.85-9.29 log CFU/g) throughout storage. The pistachios coated with probiotic-enriched edible coatings were greatly accepted by panelists. In the next section, Gaussian Process Regression (GPR) was used for predicting some parameters including: weight loss, TSS, Fat content, PV, Soluble carbohydrate content, Viability, Total phenolic compounds, Antioxidant activity, Mold and yeast, Total chlorophylls, Total carotenoids, Color, Odor and Overall acceptance. The results indicated that, there is a good agreement between the actual and predicted data by GPR model and it can be used for similar situation to decrease the cost of laboratory tests and increase the respond of analysis.
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Affiliation(s)
- Aref Zibaei-Rad
- Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran
| | - Mostafa Rahmati-Joneidabad
- Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran.
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran
| | - Morteza Taki
- Department of Agricultural Machinery and Mechanization Engineering, Faculty of Agricultural Engineering and Rural Development, Agricultural Sciences and Natural Resources University of Khuzestan, P.O. Box: 6341773637, Mollasani, Iran
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7
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Abbasi A, Sabahi S, Bazzaz S, Tajani AG, Lahouty M, Aslani R, Hosseini H. An edible coating utilizing Malva sylvestris seed polysaccharide mucilage and postbiotic from Saccharomyces cerevisiae var. boulardii for the preservation of lamb meat. Int J Biol Macromol 2023; 246:125660. [PMID: 37399877 DOI: 10.1016/j.ijbiomac.2023.125660] [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: 04/02/2023] [Revised: 05/06/2023] [Accepted: 06/30/2023] [Indexed: 07/05/2023]
Abstract
Currently, microbial bioactive substances (postbiotics) are considered a promising tool for achieving customer demand for natural preservatives. This study aimed to investigate the effectiveness of an edible coating developed by Malva sylvestris seed polysaccharide mucilage (MSM) and postbiotics from Saccharomyces cerevisiae var. boulardii ATCC MYA-796 (PSB) for the preservation of lamb meat. PSB were synthesized, and a gas chromatograph connected to a mass spectrometer and a Fourier transform infrared spectrometer were used to determine their chemical components and main functional groups, respectively. The Folin-Ciocalteu and aluminium chloride techniques were utilized to assess the total flavonoid and phenolic levels of PSB. Following that, PSB has been incorporated into the coating mixture, which contains MSM, and its potential radical scavenging and antibacterial activities on lamb meat samples were determined after 10 days of 4 °C storage. PSB contains 2-Methyldecane, 2-Methylpiperidine, phenol, 2,4-bis (1,1-dimethyl ethyl), 5,10-Diethoxy-2,3,7,8- tetrahydro-1H,6H-dipyrrolo[1,2-a:1',2'-d] pyrazine, and Ergotaman-3',6',18-trione, 12'-hydroxy-2'-methyl-5'-(phenylmethyl)-, (5'alpha) as well as various organic acids with significant radical scavenging activity (84.60 ± 0.62 %) and antibacterial action toward Salmonella typhi, Escherichia coli, Pseudomonas aeruginosa, Bacillus cereus, Staphylococcus aureus, and Listeria innocua as foodborne pathogens. The edible PSB-MSM coating effectively reduced microbial growth and increased meat shelf life (> 10 days). When PSB solutions were added to the edible coating, the moisture content, pH value, and hardness of the samples were also more successfully maintained (P < 0.05). The PSB-MSM coating inhibited lipid oxidation in meat samples considerably and diminished the formation of primary as well as secondary oxidation intermediates (P < 0.05). Additionally, when MSM + 10 % PSB edible coating was utilized, the sensory properties of the samples were maintained more well during preservation. As a significance, the use of edible coatings based on PSB and MSM is efficient in decreasing microbiological and chemical degradation in lamb meat during preservation.
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Affiliation(s)
- Amin Abbasi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sahar Sabahi
- Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Sara Bazzaz
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | | - Masoud Lahouty
- Department of Microbiology, Faculty of Medicine, Urmia University of Medical Sciences, Urmia, Iran
| | - Ramin Aslani
- Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Matloob A, Ayub H, Mohsin M, Ambreen S, Khan FA, Oranab S, Rahim MA, Khalid W, Nayik GA, Ramniwas S, Ercisli S. A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns. ACS OMEGA 2023; 8:28932-28944. [PMID: 37599927 PMCID: PMC10433350 DOI: 10.1021/acsomega.3c03459] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Accepted: 07/21/2023] [Indexed: 08/22/2023]
Abstract
Food is a crucial source for the endurance of individuals, and quality concerns of consumers are being raised with the progression of time. Edible coatings and films (ECFs) are increasingly important in biobased packaging because they have a prime role in enhancing the organoleptic characteristics of the food products and minimizing the spread of microorganisms. These sustainable ingredients are crucial for a safer and healthier environment. These are created from proteins, polysaccharides, lipids, plasticizers, emulsifiers, and active substances. These are eco-friendly since made from innocuous material. Nanocomposite films are also beginning to be developed and support networks of biological polymers. Antioxidant, flavoring, and coloring compounds can be employed to improve the quality, wellbeing, and stability of packaged foods. Gelatin-enhanced fruit and vegetable-based ECFs compositions have the potential to produce biodegradable films. Root plants like cassava, potato, and sweet potato have been employed to create edible films and coatings. Achira flour, amylum, yam, ulluco, and water chestnut have all been considered as novel film-forming ingredients. The physical properties of biopolymers are influenced by the characteristics, biochemical confirmation, compatibility, relative humidity, temperature, water resistance, and application procedures of the components. ECFs must adhere to all regulations governing food safety and be generally recognized as safe (GRAS). This review covers the new advancements in ECFs regarding the commitment of novel components to the improvement of their properties. It is expected that ECFs can be further investigated to provide innovative components and strategies that are helpful for global financial issues and the environment.
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Affiliation(s)
- Anam Matloob
- National
Institute of Food Science & Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Hudda Ayub
- National
Institute of Food Science & Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Muhammad Mohsin
- National
Institute of Food Science & Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Saadia Ambreen
- University
Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Faima Atta Khan
- Department
of Food Science, Faculty of Life Science, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Sadaf Oranab
- Department
of Biochemistry, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Muhammad Abdul Rahim
- Department
of Food Science, Faculty of Life Science, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Waseem Khalid
- University
Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Gulzar Ahmad Nayik
- Department
of Food Science & Technology, Government
Degree College Shopian Gagran 192303, Jammu and Kashmir, India
| | - Seema Ramniwas
- University
Centre for Research and Development, Chandigarh
University, Gharuan, Mohali 140413, Punjab India
| | - Sezai Ercisli
- Department
of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
- HGF
Agro, Ata Teknokent, TR-25240 Erzurum, Turkey
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Quality and Shelf-Life Evaluation of Fresh Beef Stored in Smart Packaging. Foods 2023; 12:foods12020396. [PMID: 36673488 PMCID: PMC9857838 DOI: 10.3390/foods12020396] [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: 12/07/2022] [Revised: 01/05/2023] [Accepted: 01/10/2023] [Indexed: 01/19/2023] Open
Abstract
Beef is a perishable food product susceptible to deterioration due to microbial growth. Therefore, this study aimed to ascertain how active and intelligent packaging performs by tracking the change in the quality of fresh beef stored at low temperatures. The intelligent packaging method employed indicators with solutions of Bromo Phenol Blue (BPB) and Phenol Red (PR) to monitor the change in beef quality. Additionally, active packaging used garlic extract with various concentrations at 0%, 15%, and 20% to maintain the quality of beef packaged at 10 °C temperatures. The findings illustrated that a packaging indicator label can be implemented to monitor the change in the quality of fresh beef stored at 10 °C temperatures. This was signified by a change in the indicator color from dark yellow to orange and red, fading to purple. Meanwhile, observations on active packaging demonstrated that 15% and 20% of garlic extract were the most effective approaches for preserving beef quality. The correlation level of indicator label color analysis and the effectiveness of active packaging with all beef spoilage metrics demonstrated a positive correlation in preserving quality and identifying the degree of beef damage. Therefore, these active and intelligent packaging indicators can be applied to monitor and retain the quality of packaged beef.
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10
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López-Díaz AS, Méndez-Lagunas LL. Mucilage-Based Films for Food Applications. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2123501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- A. S. López-Díaz
- Instituto Politécnico Nacional, CIIDIR-Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, México
| | - L. L. Méndez-Lagunas
- Instituto Politécnico Nacional, CIIDIR-Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, México
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11
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Development and structural characterization of novel biomaterial polymeric films based on the mucilage extracted from Salvia mirzayanii seed gum incorporated with zinc oxide nanoparticles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01405-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Sabahi S, Abbasi A, Ali Mortazavi S. Characterization of cinnamon essential oil and its application in
Malva sylvestris
seed mucilage edible coating to the enhancement of the microbiological, physicochemical, and sensory properties of lamb meat during storage. J Appl Microbiol 2022; 133:488-502. [DOI: 10.1111/jam.15578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/27/2022] [Accepted: 04/06/2022] [Indexed: 11/26/2022]
Affiliation(s)
- Sahar Sabahi
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | - Amin Abbasi
- Department of Food Science and Technology National Nutrition and Food Technology Research Institute Faculty of Nutrition Science and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
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13
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Naebi M, Torbati M, Azadmard-Damirchi S, Siabi S, Savage GP. Changes in physicochemical properties of cold press extracted oil from Balangu (Lallemantia peltata) seeds during storage. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104358] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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14
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A Concise Review on Taro Mucilage: Extraction Techniques, Chemical Composition, Characterization, Applications, and Health Attributes. Polymers (Basel) 2022; 14:polym14061163. [PMID: 35335495 PMCID: PMC8949670 DOI: 10.3390/polym14061163] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/08/2022] [Accepted: 03/10/2022] [Indexed: 12/12/2022] Open
Abstract
Taro (Colocasia esculenta) is an important source of carbohydrates as an energy source and is used as a staple food throughout the world. It is rich in mucilage and starch granules, making it a highly digestible ingredient. Mucilage can act as a matrix and a thickening, binding, emulsifying, or foaming agent in food, pharmaceutical, and several other fields of research. Moreover, mucilage can be extracted from several living organisms and has excellent functional properties, such as water-holding, oil-holding, and swelling capacities. Therefore, these remarkable functional properties make mucilage a promising ingredient with possible industrial applications. Furthermore, several extraction techniques, including enzyme-assisted, ultrasonication, microwave-assisted, aquatic, and solvent extraction methods, are used to obtain quantitative amounts of taro mucilage. Coldwater extraction with ethanol precipitation can be considered an effective and cost-effective technique to obtain high-quality mucilage with suitable industrial applications, whereas the ultrasonication method is more expensive but results in a higher amount of mucilage than other emerging techniques. Mucilage can also be used as a fat replacer or reducer, dye remover, coating agent, and antioxidating agent. Therefore, in this review, we detail the key properties related to the extraction techniques, chemical composition, and characterization of taro mucilage, along with its suitable applications and health benefits.
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Zanganeh H, Mortazavi SA, Shahidi F, Alizadeh Behbahani B. Evaluation of the chemical and antibacterial properties of Citrus paradise essential oil and its application in Lallemantia iberica seed mucilage edible coating to improve the physicochemical, microbiological and sensory properties of lamb during refrigerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01129-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Allafchian A, Saeedi S, Jalali SAH. Biocompatibility of electrospun cell culture scaffolds made from balangu seed mucilage/PVA composites. NANOTECHNOLOGY 2021; 33:075302. [PMID: 34757957 DOI: 10.1088/1361-6528/ac3860] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Accepted: 11/10/2021] [Indexed: 06/13/2023]
Abstract
Synthesis of Balangu (Lallemantia royleana) seed mucilage (BSM) solutions combined with polyvinyl alcohol (PVA) was studied for the purpose of producing 3D electrospun cell culture scaffolds. Production of pure BSM nanofibers proved to be difficult, yet integration of PVA contributed to a facile and successful formation of BSM/PVA nanofibers. Different BSM/PVA ratios were fabricated to achieve the desired nanofibrous structure for cell proliferation. It is found that the optimal bead-free ratio of 50/50 with a mean fiber diameter of ≈180 nm presents the most desirable scaffold structure for cell growth. The positive effect of PVA incorporation was approved by analyzing BSM/PVA solutions through physiochemical assays such as electrical conductivity, viscosity and surface tension tests. According to the thermal analysis (TGA/DSC), incorporation of PVA enhanced thermal stability of the samples. Successful fabrication of the nanofibers is verified by FT-IR spectra, where no major chemical interaction between BSM and PVA is detected. The crystallinity of the electrospun nanofibers is investigated by XRD, revealing the nearly amorphous structure of BSM/PVA scaffolds. The MTT assay is employed to verify the biocompatibility of the scaffolds. The cell culture experiment using epithelial Vero cells shows the affinity of the cells to adhere to their nanofibrous substrate and grow to form continuous cell layers after 72 h of incubation.
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Affiliation(s)
- Alireza Allafchian
- Research Institute for Nanotechnology and Advanced Materials, Isfahan University of Technology, Isfahan 84156-83111, Iran
- Research Institute for Biotechnology and Bioengineering, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Shiva Saeedi
- Research Institute for Nanotechnology and Advanced Materials, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Seyed Amir Hossein Jalali
- Research Institute for Biotechnology and Bioengineering, Isfahan University of Technology, Isfahan 84156-83111, Iran
- Department of Natural Resources, Isfahan University of Technology, Isfahan 84156-83111, Iran
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Olawuyi IF, Kim SR, Lee WY. Application of plant mucilage polysaccharides and their techno-functional properties' modification for fresh produce preservation. Carbohydr Polym 2021; 272:118371. [PMID: 34420702 DOI: 10.1016/j.carbpol.2021.118371] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/21/2021] [Accepted: 06/21/2021] [Indexed: 01/06/2023]
Abstract
The use of edible coating/film to improve fresh produce's quality and shelf life is an old but reliable and popular method of preservation. Recently, plant-derived mucilages have been extensively used to prepare edible packages (MEPs). This review focuses on recent studies that characterize mucilages from different plants, and examine their specific applications as edible packages in preserving fruits and vegetables. Structure-function relations and corresponding influence on film-forming properties are discussed. This review also surveys the additive-modifications of MEPs techno-functional properties. MEPs from a range of plant sources are effective in preventing quality loss and improving the storability of various fruits and vegetables. The preservative mechanisms and essential techno-functional properties of MEPs required for fruit and vegetable packaging were summarized. The key findings summarized in this study will help promote the utilization of mucilages and draw attention to other novel applications of this valuable polymer.
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Affiliation(s)
- Ibukunoluwa Fola Olawuyi
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
| | - Soo Rin Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Won Young Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
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Sarvinehbaghi MB, Ahmadi M, Shiran M, Azizkhani M. Antioxidant and antimicrobial activity of red onion (Allium cepa, L.) extract nanoencapsulated in native seed gums coating and its effect on shelf-life extension of beef fillet. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00985-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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19
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Tanavar H, Barzegar H, Alizadeh Behbahani B, Mehrnia MA. Investigation of the chemical properties of Mentha pulegium essential oil and its application in Ocimum basilicum seed mucilage edible coating for extending the quality and shelf life of veal stored in refrigerator (4°C). Food Sci Nutr 2021; 9:5600-5615. [PMID: 34646530 PMCID: PMC8497838 DOI: 10.1002/fsn3.2522] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/01/2021] [Accepted: 08/03/2021] [Indexed: 12/24/2022] Open
Abstract
Nowadays, the tendency toward the application of natural preservatives to extent the shelf life of food products has grown. The purpose of the present research was to evaluate the effect of the basil seed mucilage (BSM)-based edible coating containing different concentrations of Mentha pulegium essential oil (MPEO) on the shelf life of the veal stored at refrigerator temperature. Firstly, the chemical composition and functional groups of MPEO were detected through gas chromatography-mass spectrometry (GC-MS) and Fourier transform infrared spectroscopy (FTIR). Then, the BSM-based edible coatings containing 0%, 0.5%, 1%, 1.5%, and 2% MPEO were prepared, and the veal samples were coated with them. The physicochemical, microbial, and sensory properties of the samples were investigated during the 9-day storage period at 4°C. Twenty-five compounds were detected in MPEO with limonene being the major one (28.44%). The results revealed that the lightness, hardness, and moisture content of the samples decreased during storage. The coating containing the essential oil could properly restrain the rise in pH, peroxide value (PV), and thiobarbituric acid value (TBA). Based on microbial analyses, the shelf life of the coated sample without the essential oil and those containing 0.5%, 1%, 1.5%, and 2% of the essential oil were, respectively, extended up to 3, 6, 9, 9, and 9 days relative to the control. Moreover, the coating containing the essential oil produced no unfavorable effect on the sensory properties of the meat samples. In conclusion, the BSM-based edible coating containing different concentrations of MPEO can be applied as a natural preservative to enhance the resistance of meat products against microbial spoilage and fat oxidation.
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Affiliation(s)
- Hadi Tanavar
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Hassan Barzegar
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Mohammad Amin Mehrnia
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
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Tan C, Han F, Zhang S, Li P, Shang N. Novel Bio-Based Materials and Applications in Antimicrobial Food Packaging: Recent Advances and Future Trends. Int J Mol Sci 2021; 22:9663. [PMID: 34575828 PMCID: PMC8470619 DOI: 10.3390/ijms22189663] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/25/2021] [Accepted: 09/03/2021] [Indexed: 01/20/2023] Open
Abstract
Food microbial contamination not only poses the problems of food insecurity and economic loss, but also contributes to food waste, which is another global environmental problem. Therefore, effective packaging is a compelling obstacle for shielding food items from outside contaminants and maintaining its quality. Traditionally, food is packaged with plastic that is rarely recyclable, negatively impacting the environment. Bio-based materials have attracted widespread attention for food packaging applications since they are biodegradable, renewable, and have a low carbon footprint. They provide a great opportunity to reduce the extensive use of fossil fuels and develop food packaging materials with good properties, addressing environmental problems and contributing significantly to sustainable development. Presently, the developments in food chemistry, technology, and biotechnology have allowed us to fine-tune new methodologies useful for addressing major safety and environmental concerns regarding packaging materials. This review presents a comprehensive overview of the development and potential for application of new bio-based materials from different sources in antimicrobial food packaging, including carbohydrate (polysaccharide)-based materials, protein-based materials, lipid-based materials, antibacterial agents, and bio-based composites, which can solve the issues of both environmental impact and prevent foodborne pathogens and spoilage microorganisms. In addition, future trends are discussed, as well as the antimicrobial compounds incorporated in packaging materials such as nanoparticles (NPs), nanofillers (NFs), and bio-nanocomposites.
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Affiliation(s)
- Chunming Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fei Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shiqi Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Pinglan Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Nan Shang
- College of Engineering, China Agricultural University, Beijing 100083, China
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
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21
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Nurul Syahida S, Ismail-Fitry M, Ainun Z, Nur Hanani Z. Effects of gelatin/palm wax/lemongrass essential oil (GPL)-coated Kraft paper on the quality and shelf life of ground beef stored at 4 ℃. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100640] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Alizadeh Behbahani B, Falah F, Vasiee A, Tabatabaee Yazdi F. Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil. Food Sci Nutr 2021; 9:2458-2467. [PMID: 34026063 PMCID: PMC8116855 DOI: 10.1002/fsn3.2186] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 02/04/2021] [Accepted: 02/06/2021] [Indexed: 12/17/2022] Open
Abstract
In this study, chicory essential oil (CEO) was obtained by hydrodistillation-based extraction method and it was rich in camphor (31.3%) and phenolic compounds with outstanding antioxidant and antimicrobial properties. The CEO was then incorporated into Lepidium perfoliatum seed mucilage (LPSM) based aqueous solution to prepare an active CEO-loaded LPSM edible coating. The effect of the edible coating was then investigated on the quality and shelf life of beef slices during 7 days storage at 4°C. The results revealed that beef slice coated with CEO-loaded LPSM edible coating had a significant inhibitory effect on its lipid oxidation and microbial growth. The CEO-LPSM coating also inhibited the weight and texture losses of beef slices during display more efficiently compared with the control and CEO-free LPSM coating. Besides, the beef slices coated with CEO-LPSM were the preferred samples in terms of sensory scores throughout the storage. Thus, using CEO-rich LPSM edible coating might inhibit decay and significantly improve the shelf life of fresh beef.
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Affiliation(s)
- Behrooz Alizadeh Behbahani
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Fereshteh Falah
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Alireza Vasiee
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Farideh Tabatabaee Yazdi
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
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Liu Y, Liu Z, Zhu X, Hu X, Zhang H, Guo Q, Yada RY, Cui SW. Seed coat mucilages: Structural, functional/bioactive properties, and genetic information. Compr Rev Food Sci Food Saf 2021; 20:2534-2559. [PMID: 33836113 DOI: 10.1111/1541-4337.12742] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 02/04/2023]
Abstract
Seed coat mucilages are mainly polysaccharides covering the outer layer of the seeds to facilitate seed hydration and germination, thereby improving seedling emergence and reducing seedling mortality. Four types of polysaccharides are found in mucilages including xylan, pectin, glucomannan, and cellulose. Recently, mucilages from flaxseed, yellow mustard seed, chia seed, and so on, have been used extensively in the areas of food, pharmaceutical, and cosmetics contributing to stability, texture, and appearance. This review, for the first time, addresses the similarities and differences in physicochemical properties, molecular structure, and functional/bioactive properties of mucilages among different sources; highlights their structure and function relationships; and systematically summarizes the related genetic information, aiming with the intent to explore the potential functions thereby extending their future industrial applications.
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Affiliation(s)
- Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Zhenfei Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xuerui Zhu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xinzhong Hu
- College of Food Engineering & Nutrition Science, Shaanxi Normal University, Shaanxi, China
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Rickey Y Yada
- Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada
| | - Steve W Cui
- Guelph Research and Development Centre, Agri- and Agri-food Canada, Guelph, Ontario, Canada
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Arab K, Ghanbarzadeh B, Ayaseh A, Jahanbin K. Extraction, purification, physicochemical properties and antioxidant activity of a new polysaccharide from Ocimum album L. seed. Int J Biol Macromol 2021; 180:643-653. [PMID: 33744248 DOI: 10.1016/j.ijbiomac.2021.03.088] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 03/10/2021] [Accepted: 03/15/2021] [Indexed: 12/19/2022]
Abstract
In this study, a novel polysaccharide fraction from Ocimum album seed was extracted and then purified by Cellulose DEAE-52 and Sephadex G-200 anion exchange chromatography. The structural, physicochemical and antioxidant properties of the main polysaccharide fraction (OAP-1A) were evaluated. The purified polysaccharide contained 94.3% carbohydrate, 3.56% moisture and 2.14% ash and result of gel permeation chromatography (GPC) showed average molecular weight of 593 kDa. The results of high-performance liquid chromatography (HPLC) showed that OAP-1A was a neutral hetero-polysaccharide composed of mannose (35.7%), glucose (33.32%), galactose (19.6%) and rhamnose (11.38%). In addition, GC-MS data, nuclear magnetic resonance (NMR) spectrum and Fourier transform infrared (FT-IR) analysis revealed that the backbone of OAP-1A consists of →3)-β-D-Manp-(1→, →3,4)-β-D-Manp-(1→, →3,6)-β-D-Manp-(1→, →3)-α-D-Glcp-(1→, →6)-β-D-Galp-(1→, →4)-α-L-Rhap-(1→ and α-D-Glcp-(1→. X-ray diffraction (XRD) analysis showed semi-crystalline structure in OAP-1A. Differential scanning colorimeter (DSC) and thermo-gravimetry analysis (TGA) indicated that OAP-1A had relatively high thermal stability. Moreover, OAP-1A showed strong scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals.
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Affiliation(s)
- Khaled Arab
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, P. O. Box 99138, Nicosia, Cyprus, Mersin 10, Turkey.
| | - Ali Ayaseh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran
| | - Kambiz Jahanbin
- Department of Food Science and Technology, Faculty of Agriculture Engineering, Shahrood University of Technology, P.O. Box 361999-5161, Shahrood, Iran
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Noshad M, Alizadeh Behbahani B, Jooyandeh H, Rahmati‐Joneidabad M, Hemmati Kaykha ME, Ghodsi Sheikhjan M. Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf-life of buffalo meat under refrigeration conditions. Food Sci Nutr 2021; 9:1625-1639. [PMID: 33747474 PMCID: PMC7958549 DOI: 10.1002/fsn3.2137] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 01/03/2021] [Accepted: 01/06/2021] [Indexed: 02/06/2023] Open
Abstract
This study is aimed to develop a novel edible coating based on Plantago major seed mucilage (PMSM) and Citrus limon essential oil (CLEO) to increase the shelf-life of buffalo meat during cold storage. The CLEO was firstly isolated by the hydrodistillation method, and it contained mainly limonene (40.5%) and carene (15.4%) with remarkable antioxidant activity (55.7%, 63.8%, and 51.85% based on the DPPH-radical scavenging, ABTS-radical scavenging, and carotene-linoleic acid bleaching tests, respectively) and antibacterial effect against some pathogenic and spoilage microorganisms. The CLEO (0%, 0.5%, 1%, 1.5%, and 2%) was then incorporated into PMSM solution to develop a novel CLEO-loaded PMSM edible coating for improving the shelf-life of buffalo meat. The edible coating was able to significantly reduce the progression of lipid oxidation (peroxide value) and microbial growth (total viable count, psychrotrophic bacteria, Escherichia coli, Staphylococcus aureus, and fungi) in buffalo meat during storage period of 10 days at 4°C in comparison with the control (noncoated sample). The meat hardness and sensory properties (i.e., odor, color, appearance, texture, and overall acceptability) were also maintained better upon edible coating applications. Based on the results, the CLEO-rich PMSM edible coating could be applied as a new and effective preservative to improve the stability of meat products to lipid oxidation and microbial spoilage.
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Affiliation(s)
- Mohammad Noshad
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Hossein Jooyandeh
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Mostafa Rahmati‐Joneidabad
- Department of Horticultural ScienceFaculty of Agriculture, Agricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Mohsen Ebrahimi Hemmati Kaykha
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Mitra Ghodsi Sheikhjan
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
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Zibaei R, Hasanvand S, Hashami Z, Roshandel Z, Rouhi M, Guimarães JDT, Mortazavian AM, Sarlak Z, Mohammadi R. Applications of emerging botanical hydrocolloids for edible films: A review. Carbohydr Polym 2020; 256:117554. [PMID: 33483057 DOI: 10.1016/j.carbpol.2020.117554] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 12/18/2020] [Accepted: 12/18/2020] [Indexed: 11/28/2022]
Abstract
In recent years, many studies have been conducted on the production of edible films from emerging gums, which are mostly made from botanical sources. However, each one interacts differently with the film compounds, producing films with different properties that may improve or hinder their utilization in food packaging. Therefore, the aim of this review was to investigate and compare the physical, mechanical, thermal and structural properties of edible films produced with these emerging gums. The results of this review showed that it is possible to produce edible films with desirable physical, mechanical and thermal properties by optimizing the amounts and type of compounds in film formulations such as plasticizers, nanoparticles, lipid compounds, crosslinkers and combination of gums with other biopolymers. The future trends of this research include the deepening of knowledge to understand the molecular structures of emerging gums and to address the shortcomings of films based on these gums for their industrial-scale application in food packaging.
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Affiliation(s)
- Rezvan Zibaei
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Sara Hasanvand
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zahra Hashami
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zahra Roshandel
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Milad Rouhi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Jonas de Toledo Guimarães
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil
| | - Amir Mohammad Mortazavian
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Zahra Sarlak
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Reza Mohammadi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
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Heydari S, Jooyandeh H, Alizadeh Behbahani B, Noshad M. The impact of Qodume Shirazi seed mucilage-based edible coating containing lavender essential oil on the quality enhancement and shelf life improvement of fresh ostrich meat: An experimental and modeling study. Food Sci Nutr 2020; 8:6497-6512. [PMID: 33312535 PMCID: PMC7723187 DOI: 10.1002/fsn3.1940] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 09/22/2020] [Accepted: 09/26/2020] [Indexed: 02/03/2023] Open
Abstract
Today, food consumers prefer to use the foods that contain natural preservatives. The purpose of this study was to investigate the effect of Qodume Shirazi seed mucilage (QSSM) and lavender essential oil (LO) on the preservation of ostrich meat during cold storage. The chemical compounds of LO were identified through gas chromatography-mass spectrometry (GC/MS). The ostrich meat samples were coated with the mucilage containing the essential oil at concentrations of 0%, 0.5%, 1%, 1.5%, and 2%, v/v. The control and the coated ostrich meat samples were kept at 4°C and analyzed for microbiological (total viable count, psychrotrophic count, Escherichia coli, Staphylococcus aureus, coliforms, and fungi), physicochemical (moisture content, pH, texture, and color parameters), and sensorial (odor, color, and total acceptance) characteristics during 9 days of storage. GC/MS identified 12 compounds in the essential oil, among which linalool was the major one (43.3%). The lightness (L* value) and hardness of all the ostrich meat samples were reduced during the storage. From a microbiological point of view, the cold storage duration for the control and the coated sample without the essential oil was only 3 days, while for coated samples containing 0.5%, 1%, 1.5%, and 2% essential oil, it was 3, 3, 6, and 9 days, respectively. The coated ostrich meat containing 2% LO had an appropriate quality with an expanded shelf life. The results showed that neural network with 10 neurons in the hidden layer had the lowest mean squared error and mean absolute error and the highest correlation coefficient for predicting the quality and microbial properties of the coated meat samples during storage.
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Affiliation(s)
- Samaneh Heydari
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Hossein Jooyandeh
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Mohammad Noshad
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
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Physicochemical properties and surface activity characterization of water-soluble polysaccharide isolated from Balangu seed (Lallemantia royleana) gum. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00593-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Abstract
The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible films and coatings. Novel sources of edible materials, as well as the novel processing techniques, are a subject of great interest due to their promising potential as innovative food packaging systems. This paper presents the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal. It summarizes the extensive knowledge about the new film-forming materials such as plant residues, flours and gums to show their protective effectiveness and suitability in various types of foods.
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30
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Beikzadeh S, Khezerlou A, Jafari SM, Pilevar Z, Mortazavian AM. Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry. Adv Colloid Interface Sci 2020; 280:102164. [PMID: 32335381 DOI: 10.1016/j.cis.2020.102164] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 04/16/2020] [Accepted: 04/17/2020] [Indexed: 01/06/2023]
Abstract
In recent years, environmental problems, consumer health concerns, and economic limitations associated with synthetic plastics have led to the application of renewable, biodegradable, and edible resources for developing food packaging. Edible packaging can be important in maintaining the food quality and preventing the microbial and chemical spoilage of foods. Several seeds can produce 'seed-based mucilage' with different techno-functional properties for application in various food products. In the field of packaging, these mucilages can be extruded into coatings and films and improve the barrier properties against the transfer of oxygen and moisture. Likewise, bioactive ingredients can also be incorporated into these mucilages which will extend the shelf life of food products. This study gives an overview of various seed mucilages, their production and characteristics of the films/coatings prepared with them for successful applications in different food products.
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Affiliation(s)
- Samira Beikzadeh
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Arezou Khezerlou
- Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineerin3g, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.
| | - Zahra Pilevar
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir Mohammad Mortazavian
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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31
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Pectin-Based Films Loaded with Hydroponic Nopal Mucilages: Development and Physicochemical Characterization. COATINGS 2020. [DOI: 10.3390/coatings10050467] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Nopal is a potential source of mucilage that can be used in different food applications. One of its potential use is the development of films and coatings where it can act as a packaging material but also as a source of bioactive compounds. Therefore, this work aimed to develop and characterize pectin-based films loaded with mucilage extracted from two species of nopal, Copena F1 (Cop) and Villanueva (Vi). The obtained mucilages were denominated as materials without fibre (Copwtf and Viwtf) and with fibre (Copwf and Viwf), according to the fibre’s size. Films were produced with pectin (2% w/v), mucilage (2.5% w/v) and glycerol (0.5% w/v) by the casting method. The addition of mucilages was shown to influence the visual appearance, optical properties and morphology of the films. The presence of mucilage also changed the moisture content, water contact angle and water vapour permeability of the films. The pectin-based films without mucilage presented the best mechanical properties. Fourier-transform infrared (FTIR) spectroscopy showed similar signals in terms of frequency and intensity, for all the films, not showing any chemical modification. Results show that the mucilage obtained from different nopal fractions can be used in pectin-based films foreseeing their use as films or coatings in food applications.
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Barzegar H, Alizadeh Behbahani B, Mehrnia MA. Quality retention and shelf life extension of fresh beef using Lepidium sativum seed mucilage-based edible coating containing Heracleum lasiopetalum essential oil: an experimental and modeling study. Food Sci Biotechnol 2020; 29:717-728. [PMID: 32419970 PMCID: PMC7221043 DOI: 10.1007/s10068-019-00715-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 10/22/2019] [Accepted: 11/08/2019] [Indexed: 11/30/2022] Open
Abstract
The instability and strong flavor or odor of essential oils (EO) limit their direct incorporation into food products. In this study, the antioxidant and antimicrobial Heracleum lasiopetalum essential oil (HLEO) was added to Lepidium sativum seed mucilage (LSSM) solution at four concentrations (0, 0.5, 1, and 1.5%) to develop a novel edible coating and expand its food application. HLEO-loaded LSSM coating was then used to improve the shelf life and quality of beef as a model food system. The coated and control beef samples were periodically analyzed for physicochemical analysis, microbiological, and sensory characteristics over a period of 9 days at 4 °C. The HLEO-enriched LSSM coating, particularly 1.5% loaded one resulted in a significant (p < 0.05) increase in oxidative and microbiological stability and overall acceptance of the beef samples, compared to the control counterpart. HLEO-loaded LSSM coating, therefore, provides a promising alternative to preserve the meat products under cold storage.
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Affiliation(s)
- Hassan Barzegar
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
| | - Mohammad Amin Mehrnia
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
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33
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Kiarsi Z, Hojjati M, Behbahani BA, Noshad M. In vitro antimicrobial effects of
Myristica fragrans
essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage. J Food Saf 2020. [DOI: 10.1111/jfs.12782] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zahra Kiarsi
- Department of Food Science and Technology, Faculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Mohammad Hojjati
- Department of Food Science and Technology, Faculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and Technology, Faculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Mohammad Noshad
- Department of Food Science and Technology, Faculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
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Alizadeh Behbahani B, Noshad M, Jooyandeh H. Improving oxidative and microbial stability of beef using Shahri Balangu seed mucilage loaded with Cumin essential oil as a bioactive edible coating. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101563] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Alizadeh Behbahani B, Noshad M, Falah F. Cumin essential oil: Phytochemical analysis, antimicrobial activity and investigation of its mechanism of action through scanning electron microscopy. Microb Pathog 2019; 136:103716. [PMID: 31494297 DOI: 10.1016/j.micpath.2019.103716] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 09/01/2019] [Accepted: 09/04/2019] [Indexed: 12/24/2022]
Abstract
In this study, the antimicrobial effects of cumin essential oil (CEO) and its mechanism of action through scanning electron microscopy (SEM) against Escherichia coli and Listeria innocua were investigated. The SEM images were taken at 0, 12 and 24 h at the minimum inhibitory concentration (MIC). The chemical composition of CEO was identified through gas chromatography/mass spectrometry (GC-MS). The antimicrobial effects of CEO were evaluated by the methods of Kirby-Bauer, well diffusion agar, microdilution broth and minimum bactericidal/fungicidal concentration (MBC/MFC). Antioxidant activity was examined by the methods of β-carotene/linoleic acid inhibition and 2,2-diphenyl-1-picrylhydrazyl. Total phenol content (TPC) was measured by Folin-Ciocalteu method. The subsequent analysis of CEO through GC-MS revealed that cuminal (28.28%) was the major compound of CEO. CEO showed a high TPC of 89.45 ± 0.78 mg GAE/g. The free radical scavenging activity of CEO (based on IC50) was equal to 9.10 ± 0.63 μg mL-1. In addition, CEO showed a remarkably high inhibitory effect (63%) on β-carotene bleaching via neutralizing hydroperoxides, which are responsible for the oxidation of highly unsaturated β-carotene. The antimicrobial effect increased as a function of essential oil concentration. However, there were no inhibitory effects on E. coli at 5 mg mL-1. The electron micrographs demonstrated that CEO caused an increase in the permeabilization of the cells and disrupted the membrane integrity.
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Affiliation(s)
- Behrooz Alizadeh Behbahani
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
| | - Mohammad Noshad
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
| | - Fereshteh Falah
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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Falahati MT, Ghoreishi SM. Preparation of Balangu (Lallemantia royleana) seed mucilage aerogels loaded with paracetamol: Evaluation of drug loading via response surface methodology. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2019.04.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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37
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Sardarodiyan M, Arianfar A, Sani AM, Naji-Tabasi S. Antioxidant and antimicrobial activities of water-soluble polysaccharide isolated from Balangu seed (Lallemantia royleana) gum. J Anal Sci Technol 2019. [DOI: 10.1186/s40543-019-0174-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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38
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Alizadeh Behbahani B, Shahidi F. Melissa officinalis Essential Oil: Chemical Compositions, Antioxidant Potential, Total Phenolic Content and Antimicrobial Activity. NUTRITION AND FOOD SCIENCES RESEARCH 2019. [DOI: 10.29252/nfsr.6.1.17] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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