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Wang M, Zhou Y, Fan L, Li J. Stabilization of all-natural water-in-oil high internal phase pickering emulsion by using diosgenin/soybean phosphatidylethanolamine complex: Characterization and application in 3D printing. Food Chem 2024; 448:139145. [PMID: 38555692 DOI: 10.1016/j.foodchem.2024.139145] [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: 11/01/2023] [Revised: 03/20/2024] [Accepted: 03/24/2024] [Indexed: 04/02/2024]
Abstract
This study aimed to prepare an all-natural water-in-oil high internal phase Pickering emulsion (W/O-HIPPE) using diosgenin/soybean phosphatidylethanolamine complex (DGSP) and investigate the 3D printing performance. Results suggested that the self-assembly of diosgenin crystal was modified by SP in DGSP (diosgenin-SP ratios at 3:1 and 1:1), revealing a variation from large-size outward radiating needle-like to small-size granular-like shape, which facilitated closely packing at the interface. Hydrophilicity of DGSP was also increased (contact angle varying from 133.3 o to 106.4 o), ensuring more adequate interfacial adsorption to reduce interfacial tension more largely (6.5 mN/m). Thus, the W/O-HIPPE made by DGSP with diosgenin-SP = 1:1, exhibited smaller droplets and better freeze/thawing stability. The W/O-HIPPE was also measured improved rheological properties for 3D printing: satisfied shear-thinning behavior, higher recovery and self-supporting (viscoelasticity and deformation resistance). Consequently, the W/O-HIPPE allowed for printing more delicate patterns. This work provided guidance to prepare W/O-HIPPE for 3D printing.
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Affiliation(s)
- Mengzhu Wang
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China
| | - Yulin Zhou
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China; Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, China.
| | - Jinwei Li
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China.
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2
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Hamze F, Amiri M, Islami ZS, Shamspur T, Razavi R, Khazaeli P. Synthesis and evaluation of antibacterial and antioxidant effects of propolis nanoparticles and cinnamon nanostructures in preventive dentistry: Experimental and theoretical approaches. PHYTOCHEMICAL ANALYSIS : PCA 2024. [PMID: 38973088 DOI: 10.1002/pca.3405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 06/05/2024] [Accepted: 06/07/2024] [Indexed: 07/09/2024]
Abstract
INTRODUCTION Natural products such as green propolis and cinnamon have been used traditionally in medicine due to their medicinal value. Recently, interest has grown in developing nanotechnology-based approaches to enhance the biological activity of these compounds. OBJECTIVE This study evaluated the antioxidant and antibacterial properties of macro-sized and nanostructured forms of green propolis and cinnamon against Streptococcus mutans (S. mutans) and the 2,2-diphenyl-2-picrylhydrazyl (DPPH) assay. MATERIAL AND METHODS The sonochemical method was used to synthesize green propolis nanoparticles (PNPs) and cinnamon nanoparticles (CNPs). Their size was confirmed by scanning electron microscopy (SEM) and dynamic light scattering measurements, while they were compared with propolis (P) and cinnamon (C). The antioxidant activity was measured using the DPPH assay, while the minimum inhibitory concentration (MIC) test determined the antibacterial activity against S. mutans. One-way analysis of variance (ANOVA) and Tukey's post hoc tests (α = 0.05) were conducted to analyze the data. Furthermore, docking calculations were carried out to examine the potential of incorporating any new supplements or therapies into your routine. RESULTS The MIC were 5.46, 21.87, 21.87, and 175 g/L for PNPs, P, CNPs, and C groups, respectively. The PNPs exhibited the most significant antibacterial effect while C was weakest. About antioxidant activity, PNPs and P exhibited significant differences from other groups (P = 0.000 and 0.001, respectively), while CNPs and C showed no significant difference between each other (P = 0.07). The docking calculations revealed a strong interaction between both nanoparticles and S. mutans. The binding energy of dihydroflavonols on propolis nanoparticles was -6.83 kcal/mol, indicating a stable connection.
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Affiliation(s)
- Faeze Hamze
- Department of Operative Dentistry, Shahed Dental School, Shahed University, Theran, Iran
| | - Mahnaz Amiri
- Department of Hematology and Laboratory Sciences, Faculty of Allied Medical Sciences, Kerman University of Medical Sciences, Kerman, Iran
| | | | - Tayebeh Shamspur
- Department of Chemistry, Shahid Bahonar University of Kerman, Kerman, Iran
| | - Razieh Razavi
- Department of Chemistry, Faculty of Science, University of Jiroft, Jiroft, Iran
| | - Payam Khazaeli
- Pharmaceutics Research Center, Institute of Neuropharmacology, Kerman University of Medical Science, Kerman, Iran
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Corrêa-Filho LC, Santos Junior JRD, Ramos AV, Martinazzo AP, Habert AC, Carvalho CWPD, Soares AG, Tonon RV, Cabral LMC. Chitosan-based nanocomposite films with carnauba wax, rosin resin, and zinc oxide nanoparticles. Food Res Int 2024; 188:114475. [PMID: 38823838 DOI: 10.1016/j.foodres.2024.114475] [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: 11/17/2023] [Revised: 03/19/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
This work aimed to develop edible emulsion-based barriers in the form of chitosan composite films, with a focus on assessing the impacts of carnauba wax, rosin resin, and zinc oxide nanoparticles on their properties. Six films were produced by casting using chitosan as polymer base and glycerol as plasticizer. Acetic acid and polysorbate 80 were also used to facilitate the dissolution and mixing of the components. The six filmogenic solutions contained chitosan at 1.2% w/v, wax or resin content with 0 or 0.6% m/v and ZnO with 0 or 0.05% m/v. The dried films were characterized according to their chemical, barrier, mechanical, thermal and optical properties. All treatments resulted in flexible films. Chitosan films appeared smoother and more uniform under SEM imaging, while carnauba wax films displayed roughness due to their hydrophobic nature. Wax and resin films were less transparent and water soluble than the chitosan-only films. On the other hand, the addition of ZnO in the formulations increased the solubility of the films. The sorption degree was in line with the solubility results, i.e., films with ZnO presented higher sorption degree and solubility values. All treatments showed low or non-light UV transmission, indicating that the films provide good barrier to UV light. In the visible light region, films of resin with ZnO showed the lowest transmittance values, hence offering a good barrier to visible light. Among the evaluated films, chitosan, and resin films with ZnO nanoparticles were more rigid and resistant to deformation. Overall, films produced with rosin resin and ZnO nanoparticles showed potential improvements in barrier, mechanical, thermal, and optical properties, mainly due to their low water solubility, good UV protection and low permeability to water vapor and oxygen, which are suitable for using in formulations, intended to produce edible films and coatings.
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Affiliation(s)
| | | | - Andresa Viana Ramos
- Nanotechnology Engineering Program, COPPE, Federal University of Rio de Janeiro, 21941-972 Rio de Janeiro, RJ, Brazil
| | - Ana Paula Martinazzo
- Department of Agribusiness Engineering, Federal Fluminense University, 27255-125 Volta Redonda, RJ, Brazil
| | - Alberto Claudio Habert
- Nanotechnology Engineering Program, COPPE, Federal University of Rio de Janeiro, 21941-972 Rio de Janeiro, RJ, Brazil; Chemical Engineering Program, COPPE, Federal University of Rio de Janeiro, 21941-972 Rio de Janeiro, RJ, Brazil
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4
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Asghar L, Sahar A, Khan MI, Shahid M. Fabrication and Characterization of Chitosan and Gelatin-Based Antimicrobial Films Incorporated with Different Essential Oils. Foods 2024; 13:1796. [PMID: 38928738 PMCID: PMC11202491 DOI: 10.3390/foods13121796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 05/29/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024] Open
Abstract
This study was performed to check the effect of different essential oils on chitosan and gelatin-based antimicrobial films. Films prepared from biopolymers contain better mechanical strength but lack in moisture barrier properties. In order to increase the moisture barrier properties of chitosan and gelatin-based films in the current research work, different essential oils, i.e., thyme, cinnamon, basil, ginger, and cumin, at varying concentrations (1.0, 1.5, and 2.0%) were incorporated. Moreover, the concentrations of glycerol (plasticizer) and emulsifier (Tween 20) were kept constant to maintain homogeneity in the research. Antimicrobial films composed of gelatin and chitosan infused with essential oils were evaluated for their physicochemical (emulsion stability, particle size, and viscosity), FT-IR, microstructural (scanning electron microscopy), moisture barrier (water vapor permeability), and antimicrobial properties (E. coli, Salmonella, and S. aureus). Study outcomes elucidated significant variations (p < 0.05) as the concentration of essential oil was increased in the film solutions. An increased concentration of essential oil (2.0%) significantly enhanced the moisture barrier properties (1.12 ± 0.03 g.mm/kPa.h.m2). Nevertheless, the tensile strength decreased (38.60 ± 1.4 to 31.50 ± 1.5 MPa) from 1 to 2%. The increase in essential oil concentration in the emulsion-based films also influenced their physicochemical characteristics, such as droplet size, viscosity, and emulsion stability. At lower concentrations (1.0%), films exhibited a uniform microstructure but lacked moisture barrier properties. Antimicrobial properties against E. coli, Salmonella, and S. aureus showed an increased inhibition effect as the concentration of essential oil was increased. Of the essential oil-based films, ginger- and basil-based films showed greater inhibition effects as compared to the other essential oils. Overall, antimicrobial films containing a 1.5% concentration of ginger and basil oil showed better results as compared to the other treatments for mechanical, moisture barrier, and antimicrobial properties, while films with a 2.0% oil concentration showed better antimicrobial and moisture barrier properties but lacked in mechanical properties. Essential oil-based antimicrobial films have prospective applications in foods, specifically in fresh and processed food items such as seafood, meat, chicken, and sausages.
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Affiliation(s)
- Laiba Asghar
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
| | - Amna Sahar
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
- Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
| | - Muhammad Shahid
- Department of Biochemistry, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
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Kepekci RA, Şekeroğlu G, Alhveis I. Development of bioactive and environmentally friendly chitosan-based film using waste of pistachio dehulling process as a novel promising food packaging material. Int J Biol Macromol 2024; 272:132866. [PMID: 38844283 DOI: 10.1016/j.ijbiomac.2024.132866] [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: 11/21/2023] [Revised: 05/05/2024] [Accepted: 06/01/2024] [Indexed: 06/11/2024]
Abstract
Chitosan films containing different amounts of pistachio hull methanol extract (PHE) (2 %, 4 %, 8 % w/v) were produced. LC-MS/MS analysis demonstrated that tannic acid (207.74 mg/g PHE), gallic acid (46.63 mg/g PHE), protocatechuic acid (27.79 mg/g PHE), quinic acid (16.41 mg/g PHE), isoquercitrin (15.2 mg/g PHE) were the most abundant phenolic compounds in PHE. The biological activity test results indicated that PHE enhanced the antioxidant and antibacterial activities of chitosan films. Chitosan-based films with 8 % PHE showed significant antimicrobial activity on all microorganisms tested. Chitosan films containing even the lowest concentration of PHE effectively inhibited DPPH free radicals, indicating a significant antioxidant activity. The increase in the amount of PHE caused a decrease in the L* value and an increase in the a* and b* values. It was found that the tensile strength and elongation at break of the films containing PHE were higher than those of the control film. Chitosan film with 4 % PHE exhibited the highest values of tensile strength (10.72 ± 1.06 MPa) and elongation at break (198.57 ± 10.34 %). FTIR analysis showed that PHE modified the intermolecular interactions in the film matrix, leading to the expansion of the CC bond and an increase in the intensity of the CO bands. Thermal analysis displayed that chitosan films incorporating PHE exhibited higher thermal stability compared to control films. PHE can be used as a bioactive supportive material in food packaging.
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Affiliation(s)
- Remziye Aysun Kepekci
- Department of Biology, Faculty of Science and Arts, Gaziantep University, Gaziantep, Turkey.
| | - Gülten Şekeroğlu
- Department of Food Processing, Naci Topçuoğlu Vocational School, Gaziantep University, Gaziantep, Turkey
| | - Iman Alhveis
- Department of Biology, Faculty of Science and Arts, Gaziantep University, Gaziantep, Turkey
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6
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Phuong NTH, Tanaka F, Wardana AA, Van TT, Yan X, Nkede FN, Tanaka F. Persimmon preservation using edible coating of chitosan enriched with ginger oil and visualization of internal structure changes using X-ray computed tomography. Int J Biol Macromol 2024; 262:130014. [PMID: 38340933 DOI: 10.1016/j.ijbiomac.2024.130014] [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: 11/08/2023] [Revised: 01/19/2024] [Accepted: 02/05/2024] [Indexed: 02/12/2024]
Abstract
The incorporation of ginger oil (GO) influenced the physical, optical, and structural properties of the chitosan (CH) film including the decreases of moisture content (60.15 %), water solubility (35.37 %) and water vapor permeability (WVP) (32.79 %) and the increases of tensile strength (TS) (125 %), elongation at break (EAB) (2.74 %) and opacity (131.08 %). Antifungal capacity of the CH film was enhanced when GO was added to the film. The CH + GO film showed a less homogeneous surface that the presence of the oil droplets on the film surface. Moreover, the CH and CH + GO coatings reduced weight loss of persimmon by 14.87 %, and 21.13 %, respectively, compared to the control. Moisture content loss of the coated CH- and the coated CH + GO- persimmons was decreased by 1.94 % and 4.92 %, respectively, compared to that of the control persimmon. Furthermore, the CH and CH + GO coatings decreased in color changes, respiration rate, ethylene production, changes in pH and TSS, and remained firmness of persimmon during storage at 25 °C. In addition, X-ray CT images can be used to monitor internal changes and observe the tissue breakdown during storage period. The ΔGS value can be used as a predictor of persimmon internal qualities. Thus, the CH film containing GO can be applied as an active packaging material.
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Affiliation(s)
- Nguyen Thi Hang Phuong
- Department of Food Technology, Faculty of Agriculture and Food Technology, Tien Giang University, 119 Ap Bac, My Tho city, Viet Nam.
| | - Fumina Tanaka
- Division of Bio-production Environmental Sciences, Department of Agro-environmental Sciences, Faculty of Agriculture, Kyushu University, W5-873,744 Motooka, Nishi-ku Fukuoka shi 819-0395, Japan
| | - Ata Aditya Wardana
- Department of Food Technology, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia
| | - Tran Thi Van
- Division of Bio-production Environmental Sciences, Department of Agro-environmental Sciences, Faculty of Agriculture, Kyushu University, W5-873,744 Motooka, Nishi-ku Fukuoka shi 819-0395, Japan; Department of Preservation Technology Research on Agricultural Product, Vietnam Institution of Agricultural Engineering and Postharvest Technology, Hanoi 10000, Viet Nam
| | - Xirui Yan
- Division of Bio-production Environmental Sciences, Department of Agro-environmental Sciences, Faculty of Agriculture, Kyushu University, W5-873,744 Motooka, Nishi-ku Fukuoka shi 819-0395, Japan
| | - Francis Ngwane Nkede
- Division of Bio-production Environmental Sciences, Department of Agro-environmental Sciences, Faculty of Agriculture, Kyushu University, W5-873,744 Motooka, Nishi-ku Fukuoka shi 819-0395, Japan
| | - Fumihiko Tanaka
- Division of Bio-production Environmental Sciences, Department of Agro-environmental Sciences, Faculty of Agriculture, Kyushu University, W5-873,744 Motooka, Nishi-ku Fukuoka shi 819-0395, Japan
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7
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Chen Y, Ye Y, Zhu Z, Xu B, Meng L, Yang T, Zhang L, Qian J, Liu F. Preparation and characterization of peach gum/chitosan polyelectrolyte composite films with dual cross-linking networks for antibacterial packaging. Int J Biol Macromol 2024; 261:129754. [PMID: 38278387 DOI: 10.1016/j.ijbiomac.2024.129754] [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: 11/27/2023] [Revised: 01/11/2024] [Accepted: 01/23/2024] [Indexed: 01/28/2024]
Abstract
Peach gum (PG) is a valuable polymeric feedstock for developing eco-friendly, bio-safe, and functional materials. However, PG has limited use in food packaging due to its inferior mechanical and antibacterial properties. To overcome these limitations, we created a dual cross-linked network by introducing chitosan (CS) and glycerol to the PG matrix. Our research discovered that incorporating CS into the PG matrix significantly improved its Young's modulus, from 277.62 to 925.89 MPa, and its tensile strength from 5.96 to 39.94 MPa. Furthermore, the inclusion of glycerol greatly increased the elongation. These enhancements were attributed to the ionic and hydrogen-bonding interactions between the two biopolymers. Additionally, the composite films exhibited strong antibacterial effects, reducing the total number of colonies by 99.2 % and 99.9 % against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), respectively. The incorporation of CS resulted in more amorphous films, enhancing their stiffness, flexibility, and barrier properties. To assess the practical application of PG/CS composite films, we conducted a comparative analysis between non-packaged strawberries and strawberries packaged with these films. The results demonstrated that the composite polyelectrolyte film extended the shelf life of strawberries better than the non-packaged fruits.
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Affiliation(s)
- Ying Chen
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Yunyue Ye
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Zhu Zhu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Bo Xu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Linghan Meng
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou, Hainan 571199, China
| | - Liang Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Jianya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China.
| | - Fengsong Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Bhatia S, Abbas Shah Y, Al-Harrasi A, Jawad M, Koca E, Aydemir LY. Enhancing Tensile Strength, Thermal Stability, and Antioxidant Characteristics of Transparent Kappa Carrageenan Films Using Grapefruit Essential Oil for Food Packaging Applications. ACS OMEGA 2024; 9:9003-9012. [PMID: 38434887 PMCID: PMC10905581 DOI: 10.1021/acsomega.3c07366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 12/24/2023] [Accepted: 12/28/2023] [Indexed: 03/05/2024]
Abstract
The trends in food packaging technologies are shifting toward utilizing natural and environmentally friendly materials prepared from biopolymers such as kappa carrageenan to replace synthetic polymers. In the current study, varying amounts (0.1, 0.2, and 0.3%) of grapefruit essential oil (GFO) were incorporated in kappa carrageenan-based edible films to improve their physicochemical properties. The developed film samples were characterized for their barrier, mechanical, morphological, optical, thermal, antioxidant, and biodegradable properties. The results obtained showed that the tensile strength of the carrageenan films enhanced significantly from 65.20 ± 4.71 to 98.21 ± 6.35 MPa with the incorporation of GFO in a concentration-dependent manner. FTIR and SEM analysis confirmed the intermolecular bonding between carrageenan and GFO, resulting in the formation of compact films. Incorporating GFO significantly enhanced the thermal resistance of oil-loaded films, as confirmed by TGA, DSC, and DTG analysis. The addition of GFO led to a substantial increase in the radical scavenging activity of the films, as evidenced by the DPPH and ABTS assays. Furthermore, the developed films were biodegradable in soil and seawater environments, indicating their potential as a sustainable alternative to traditional plastics. Findings demonstrated that GFO can be used as a natural antioxidant agent in kappa carrageenan-based films for potential applications in food packaging.
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Affiliation(s)
- Saurabh Bhatia
- Natural
and Medical Sciences Research Center, University
of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
- School
of Health Science, University of Petroleum
and Energy Studies, Dehradun 248007, India
- Saveetha
Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India
| | - Yasir Abbas Shah
- Natural
and Medical Sciences Research Center, University
of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Ahmed Al-Harrasi
- Natural
and Medical Sciences Research Center, University
of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Muhammad Jawad
- Natural
and Medical Sciences Research Center, University
of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Esra Koca
- Department
of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department
of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
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Bhatia S, Al-Harrasi A, Shah YA, Saif Alrasbi AN, Jawad M, Koca E, Aydemir LY, Alamoudi JA, Almoshari Y, Mohan S. Structural, mechanical, barrier and antioxidant properties of pectin and xanthan gum edible films loaded with grapefruit essential oil. Heliyon 2024; 10:e25501. [PMID: 38371972 PMCID: PMC10873655 DOI: 10.1016/j.heliyon.2024.e25501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 01/12/2024] [Accepted: 01/29/2024] [Indexed: 02/20/2024] Open
Abstract
This research focused on the development of films based on pectin and xanthan gum composite loaded with different concentrations of grapefruit essential oil (GFO). The fabricated films were characterized to assess the effect of GFO on the structural, mechanical, barrier, chemical, and antioxidant properties. The addition of GFO enhanced the functional properties of the films, as confirmed by FTIR analysis showing molecular interactions within the film matrix. SEM observations revealed that films with higher GFO content had a smoother, more compact structure with uniform oil distribution. Films loaded with oil demonstrated enhanced water resistance, as their decreased permeability ranged from 0.733 ± 0.009 to 0.561 ± 0.020 (g mm)/(m2.h.kPa). Additionally, these films showed a notable increase in tensile strength, ranging from 2.91 ± 0.19 to 8.55 ± 0.62 MPa. However, the addition of oil led to a reduction in the elongation at break of the films, which decreased from 52.84 ± 3.41 % to 12.68 ± 1.52 %, and a decline in transparency from 87.57 ± 0.65 % to 76.18 ± 1.12 %. Fabricated films exhibited enhanced antioxidant properties, as evidenced by increased DPPH• and ABTS•+ radical scavenging activities with the addition of GFO. The findings of the current study suggest that GFO is an effective natural additive for enhancing the physiochemical properties of pectin and xanthan gum-based films, making them more suitable for food packaging applications.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
- School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Aaisha Naseer Saif Alrasbi
- School of Pharmacy, College of Health Sciences, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Muhammad Jawad
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Esra Koca
- Adana Alparslan Turkes Science and Technology University, Department of Food Engineering, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Adana Alparslan Turkes Science and Technology University, Department of Food Engineering, Adana 01250, Turkey
| | - Jawaher Abdullah Alamoudi
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Yosif Almoshari
- Department of Pharmaceutics, College of Pharmacy, Jazan University, Jazan 45142, Saudi Arabia
| | - Syam Mohan
- Center for Global health Research, Saveetha Medical College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, India
- Substance Abuse and Toxicology Research Centre, Jazan University, Jazan, Saudi Arabia
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10
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Bhatia S, Shah YA, Al-Harrasi A, Jawad M, Koca E, Aydemir LY. Novel applications of black pepper essential oil as an antioxidant agent in sodium caseinate and chitosan based active edible films. Int J Biol Macromol 2024; 254:128045. [PMID: 37956812 DOI: 10.1016/j.ijbiomac.2023.128045] [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: 08/20/2023] [Revised: 10/04/2023] [Accepted: 11/09/2023] [Indexed: 11/15/2023]
Abstract
In the current study, sodium caseinate and chitosan-based composite edible films were developed with the incorporation of black pepper (Piper nigrum) essential oil (BPO) in various concentrations (0.05, 0.1 and 0.15 %) for potential food packaging applications. The chemical composition of BPO was determined using GCMS and the major compound detected were β-caryophyllene, limonene, β-phellandren, pinene, copaene and α-humulene. The addition of BPO resulted in an increase in the thickness, EAB, WVP, moisture content and swelling index values of the films; however, the TS and water solubility decreased. The inclusion of BPO led to a substantial enhancement in the DPPH and ABTS radical scavenging capabilities of the edible films. SEM micrographs demonstrated intermolecular interaction between BPO, sodium caseinate, and chitosan. FTIR spectra confirmed the interaction of the functional groups of the polymers and BPO. The incorporation of the BPO increased the crystallinity of the films. Moreover, the thermal analysis including TGA, DSC and DTG demonstrated an increase in the thermal stability of the edible films with the addition of the BPO. These findings demonstrated that sodium caseinate and chitosan composite based edible films loaded with BPO can be used as sustainable active food packaging material.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India; Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India.
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman.
| | - Muhammad Jawad
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Esra Koca
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
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11
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Liu Z, Zhao M, Zhang Z, Li C, Xia G, Shi H, Liu Z. Chitosan-based edible film incorporated with wampee (Clausena lansium) seed essential oil: Preparation, characterization and biological activities. Int J Biol Macromol 2023; 253:127683. [PMID: 37890311 DOI: 10.1016/j.ijbiomac.2023.127683] [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: 07/10/2023] [Revised: 09/28/2023] [Accepted: 10/24/2023] [Indexed: 10/29/2023]
Abstract
Chitosan (Ch)-based edible composite films were prepared by incorporating blending wampee seed essential oil (WSEO) into a Ch matrix, using the incorporation ratio as a variable. The physical, mechanical properties, structure morphology and rheological properties were determined using tensile strength (TS), elongation at break (EB), water vapor permeability (WVP) tests together with Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) observations and apparent viscosity and shear rate. In addition, the antimicrobial, antioxidant activities were investigated by the DPPH & ABTS radicals scavenging and inhibition zone assays, respectively. Compared with Ch, the incorporation of WSEO significantly decreased (P < 0.05) the TS, EB, and WVP values, especially when the WSEO ratio reached 1.0 % or higher. Meanwhile, the films exhibited greatly improved visible light barrier performance after WSEO incorporation. Both FTIR spectroscopy and SEM observations reflected the crosslinking between WSEO and Ch. Meanwhile, the composite films demonstrated smaller particle size and weaker rheological viscosities, which enhanced the antimicrobial and antioxidant capabilities when compared with those of Ch. Therefore, this study suggested that WSEO incorporated with Ch is an effective ingredient for the preparation of edible films with enhanced physicochemical and biological properties.
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Affiliation(s)
- Zhiqing Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Mantong Zhao
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Zhiman Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Guanghua Xia
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Haohao Shi
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Zhongyuan Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China.
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12
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Annemer S, Ez-Zoubi A, Ez Zoubi Y, Satrani B, Stambouli H, Assouguem A, Ullah R, Bouayoun T, Fettoukh N, Farah A. Optimization and antifungal efficacy against brown rot fungi of combined Salvia rosmarinus and Cedrus atlantica essential oils encapsulated in Gum Arabic. Sci Rep 2023; 13:19548. [PMID: 37945688 PMCID: PMC10636173 DOI: 10.1038/s41598-023-46858-7] [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: 07/21/2023] [Accepted: 11/06/2023] [Indexed: 11/12/2023] Open
Abstract
The stability, sensitivity, and volatility of essential oils are some of their most serious limitations, and nanoencapsulation has been considered one of the most effective techniques for solving these problems. This research aimed to investigate the incorporation of Salvia rosmarinus Speen and Cedrus atlantica Manetti (MEO) essential oil mixture in Gum Arabic (GA) and to evaluate nanoencapsulation's ability to promote antifungal activity against two brown rot fungi responsible for wood decay Gloeophyllum trabeum and Poria placenta. The optimization of encapsulation efficiency was performed using response surface methodology (RSM) with two parameters: solid-to-solid (MEO/GA ratio) and solid-to-liquid (MEO/ethanol). The recovered powder characterization was followed by various techniques using a scanning electron microscope (SEM), X-ray diffractometry (XRD), dynamic light scattering (DLS), Fourier transform infrared spectroscopy (FTIR), and thermo-gravimetric analysis (TGA). The optimal nanoencapsulating conditions obtained from RSM were ratios of MEO/GA of 1:10 (w/w) and MEO/ethanol of 10% (v/v), which provided the greatest encapsulation efficiency (87%). The results of SEM, XRD, DLS, FTIR, and TGA showed that the encapsulation of MEO using GA modified particle form and molecular structure and increased thermal stability. An antifungal activity assay indicated that an effective concentration of MEO had an inhibitory effect on brown rot fungi. It had 50% of the maximal effect (EC50) value of 5.15 ± 0.88 µg/mL and 12.63 ± 0.65 µg/mL for G. trabeum and P. placenta, respectively. Therefore, this product has a great potential as a natural wood preservative for sustainable construction and green building.
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Affiliation(s)
- Saoussan Annemer
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Technology, University Sidi Mohammed Ben Abdellah, B P 2202, Fez, Morocco
| | - Amine Ez-Zoubi
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Technology, University Sidi Mohammed Ben Abdellah, B P 2202, Fez, Morocco
| | - Yassine Ez Zoubi
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Technology, University Sidi Mohammed Ben Abdellah, B P 2202, Fez, Morocco
- Biotechnology, Environmental Technology and Valorization of Bio-Resources Team, Department of Biology. Laboratory of Research and Development in Engineering Sciences Faculty of Sciences and Techniques Al-Hoceima, Abdelmalek Essaadi University, Tétouan, Morocco
| | - Badr Satrani
- Forestry Research Center - Rabat, Avenue Omar Ibn Al Khattab, BP 763, 10050, Rabat, Morocco
| | - Hamid Stambouli
- Forensic Sciences Institute of Royal Gendarmerie, Rabat-Institut, BP 6597, 10000, Rabat, Morocco
| | - Amine Assouguem
- Laboratory of Functional Ecology and Environment, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, Imouzzer Street, 30000, Fez, Morocco
- Department of Tourism and Culinary Management, Faculty of Economics, University of Food Technologies, 4000, Plovdiv, Bulgaria
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, 4545, Riyadh, Saudi Arabia
| | - Taoufik Bouayoun
- Forensic Sciences Institute of Royal Gendarmerie, Rabat-Institut, BP 6597, 10000, Rabat, Morocco
| | - Nezha Fettoukh
- Forensic Sciences Institute of Royal Gendarmerie, Rabat-Institut, BP 6597, 10000, Rabat, Morocco
| | - Abdellah Farah
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Technology, University Sidi Mohammed Ben Abdellah, B P 2202, Fez, Morocco.
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13
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Bhatia S, Al-Harrasi A, Alhadhrami AS, Shah YA, Kotta S, Iqbal J, Anwer MK, Nair AK, Koca E, Aydemir LY. Physical, Chemical, Barrier, and Antioxidant Properties of Pectin/Collagen Hydrogel-Based Films Enriched with Melissa officinalis. Gels 2023; 9:511. [PMID: 37504390 PMCID: PMC10379118 DOI: 10.3390/gels9070511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/14/2023] [Accepted: 06/15/2023] [Indexed: 07/29/2023] Open
Abstract
The essential oil extracted from Melissa officinalis (MOEO) exhibits a wide range of therapeutic properties, including antioxidant, antibacterial, and antifungal activities. The current research aimed to analyze the mechanical, barrier, chemical, and antioxidant properties of pectin and collagen-based films. Hydrogel-based films loaded with varying concentrations of MOEO (0.1%, 0.15%, and 0.2%) were prepared by solvent-casting method, and their physicochemical as well as antioxidant properties were examined. GC-MS analysis revealed the presence of major components in MOEO such as 2,6-octadienal, 3,7-dimethyl, citral, caryophyllene, geranyl acetate, caryophyllene oxide, citronellal, and linalool. Fourier transform infrared (FTIR) results revealed the interaction between components of the essential oil and polymer matrix. Scanning electron microscopy (SEM) revealed that films loaded with the highest concentration (0.2%) of MOEO showed more homogeneous structure with fewer particles, cracks, and pores as compared to control film sample. MOEO-incorporated films exhibited higher elongation at break (EAB) (30.24-36.29%) and thickness (0.068-0.073 mm); however, they displayed lower tensile strength (TS) (3.48-1.25 MPa) and transparency (87.30-82.80%). MOEO-loaded films demonstrated superior barrier properties against water vapors. According to the results, the incorporation of MOEO into pectin-collagen composite hydrogel-based films resulted in higher antioxidant properties, indicating that MOEO has the potential to be used in active food packaging material for potential applications.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
- School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India
- Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
| | - Aysha Salim Alhadhrami
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
| | - Sabna Kotta
- Department of Pharmaceutics, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Center of Excellence for Drug Research and Pharmaceutical Industries, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Javed Iqbal
- Center of Nanotechnology, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Md Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Anjana Karunakaran Nair
- Department of Biomedical Sciences, College of Pharmacy, Shaqra University, Shaqra 11961, Saudi Arabia
| | - Esra Koca
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
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14
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Oraç A, Konak Göktepe Ç, Demirci T, Akın N. Biodegradable Edible Film Based on Basil Seed Gum: The Effect of Gum and Plasticizer Concentrations. JOURNAL OF POLYMERS AND THE ENVIRONMENT 2023. [DOI: 10.1007/s10924-023-02923-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/12/2023] [Indexed: 09/01/2023]
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15
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Firdous N, Moradinezhad F, Farooq F, Dorostkar M. Advances in formulation, functionality, and application of edible coatings on fresh produce and fresh-cut products: A review. Food Chem 2023; 407:135186. [PMID: 36525802 DOI: 10.1016/j.foodchem.2022.135186] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/28/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
With the increasing population of the world food demand is also increasing but unfortunately, many countries in the world are lacking suitable and economical postharvest preservation techniques to minimize increasing postharvest losses. To ensure food security advanced production technologies, distribution systems and minimum losses should be ensured to give accessibility of food to all population groups. Innovative preservation techniques should be adopted by the agriculture sector to meet intercontinental distribution and demand for fresh produce. The application of the edible coating is a novel technique in postharvest preservation due to its simple application, ecofriendly nature, and effectiveness. Edible coatings can also improve the quality and safety aspects of fresh produce and thus extends shelf life. This review aimed to update information about recent advances in edible coating formulation and application mainly on fresh-cut /minimally processed fruits and vegetables. This information will be helpful for processors to select the best coating material and its effective concentration for different fresh and minimal processed vegetables.
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Affiliation(s)
- Nida Firdous
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
| | - Farid Moradinezhad
- Department of Horticultural Science, Faculty of Agriculture, University of Birjand, Birjand, Iran.
| | - Fatima Farooq
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
| | - Maryam Dorostkar
- Department of Horticultural Science, Faculty of Agriculture, University of Birjand, Birjand, Iran
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16
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Bhatia S, Al-Harrasi A, Shah YA, Altoubi HWK, Kotta S, Sharma P, Anwer MK, Kaithavalappil DS, Koca E, Aydemir LY. Fabrication, Characterization, and Antioxidant Potential of Sodium Alginate/Acacia Gum Hydrogel-Based Films Loaded with Cinnamon Essential Oil. Gels 2023; 9:gels9040337. [PMID: 37102949 PMCID: PMC10137728 DOI: 10.3390/gels9040337] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 04/04/2023] [Accepted: 04/10/2023] [Indexed: 04/28/2023] Open
Abstract
Several studies have reported the advantages of incorporating essential oils in hydrogel-based films for improving their physiochemical and antioxidant attributes. Cinnamon essential oil (CEO) has great potential in industrial and medicinal applications as an antimicrobial and antioxidant agent. The present study aimed to develop sodium alginate (SA) and acacia gum (AG) hydrogel-based films loaded with CEO. Scanning Electron Microscopy (SEM), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), Differential scanning calorimetry (DSC), and texture analysis (TA) were performed to analyze the structural, crystalline, chemical, thermal, and mechanical behaviour of the edible films that were loaded with CEO. Moreover, the transparency, thickness, barrier, thermal, and color parameters of the prepared hydrogel-based films loaded with CEO were also assessed. The study revealed that as the concentration of oil in the films was raised, the thickness and elongation at break (EAB) increased, while transparency, tensile strength (TS), water vapor permeability (WVP), and moisture content (MC) decreased. As the concentration of CEO increased, the hydrogel-based films demonstrated a significant improvement in their antioxidant properties. Incorporating CEO into the SA-AG composite edible films presents a promising strategy for producing hydrogel-based films with the potential to serve as food packaging materials.
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Affiliation(s)
- Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
- School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India
- Center for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College and Hospital, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, P.O. Box 33, Nizwa 616, Oman
| | | | - Sabna Kotta
- Department of Pharmaceutics, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Center of Excellence for Drug Research and Pharmaceutical Industries, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Priyanka Sharma
- Center for Innovation in Personalized Medicine, King Fahad Medical Research Center, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Md Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | | | - Esra Koca
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey
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17
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Li Q, Chen Y, Gao H, Li Z, Qiu D, Hu G. In situ analysis of volatile oil in Angelica sinensis roots by fluorescence imaging combined with mass spectrometry imaging. Talanta 2023; 255:124253. [PMID: 36630786 DOI: 10.1016/j.talanta.2023.124253] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 01/02/2023] [Accepted: 01/04/2023] [Indexed: 01/06/2023]
Abstract
In this study, the spatial distribution and accumulation dynamics of volatile oil in Angelica sinensis roots was realized by fluorescence imaging combined with mass spectrometry imaging. The laser scanning confocal microscopy was used to determine the optimal excitation wavelength and the fluorescent stability of volatile oil in the sections of Angelica sinensis roots. The results demonstrated that 488 nm was the most suitable excitation wavelength for the identification and quantitative analysis of volatile oil. It was observed that volatile oil accumulated in the oil chamber of the phelloderm and secondary phloem, and the oil canal of the secondary xylem. The results also indicated that there were differences in content during different periods. Furthermore, the MALDI-TOF-MSI technology was used to study the spatial distribution and compare the chemical compositions of different parts of Angelica sinensis roots during the harvest period. A total of 55, 49, 50 and 30 compounds were identified from the head, body, tail of the root and root bark, respectively. The spatial distribution of phthalides, organic acids and other compounds were revealed in Angelica sinensis roots. The method developed in this study could be used for the in situ analysis of volatile oil in Angelica sinensis roots.
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Affiliation(s)
- Qian Li
- State Key Laboratory of Aridland Crop Science, College of Agronomy, Gansu Agricultural University, Lanzhou, 730070, China.
| | - Yuying Chen
- State Key Laboratory of Aridland Crop Science, College of Agronomy, Gansu Agricultural University, Lanzhou, 730070, China
| | - Hui Gao
- State Key Laboratory of Aridland Crop Science, College of Agronomy, Gansu Agricultural University, Lanzhou, 730070, China
| | - Zeyu Li
- State Key Laboratory of Aridland Crop Science, College of Agronomy, Gansu Agricultural University, Lanzhou, 730070, China
| | - Daiyu Qiu
- State Key Laboratory of Aridland Crop Science, College of Agronomy, Gansu Agricultural University, Lanzhou, 730070, China
| | - Guangzhi Hu
- Department of Physics, Umeå University, Umeå, 901 87, Sweden.
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18
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Yin W, Yan R, Zhou X, Li X, Sang S, Julian McClements D, Chen L, Long J, Jiao A, Wang J, Jin Z, Qiu C. Preparation of robust, water-resistant, antibacterial, and antioxidant chitosan-based films by incorporation of cinnamaldehyde-tannin acid-zinc acetate nanoparticles. Food Chem 2023; 419:136004. [PMID: 37054511 DOI: 10.1016/j.foodchem.2023.136004] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 02/26/2023] [Accepted: 03/19/2023] [Indexed: 04/15/2023]
Abstract
Chitosan (CS) films have poor mechanical property, low water-resistance and limited antimicrobial activity, which hinder their application in food preservation industry. Cinnamaldehyde-tannic acid-zinc acetate nanoparticles (CTZA NPs) assembled from edible medicinal plant extracts were successfully incorporated into CS films to solve these issues. The tensile strength and water contact angle of the composite films increased about 5.25-fold and 17.55°. The addition of CTZA NPs reduced the water sensitivity of CS films, which could undergo appreciable stretching in water without breaking. Furthermore, CTZA NPs significantly enhanced the UV adsorption, antibacterial, and antioxidant properties of the films, while reduced their water vapor permeability. Moreover, it was possible to print inks onto the films because the presence of the hydrophobic CTZA NPs facilitated the deposition of carbon powder onto their surfaces. The films with great antibacterial and antioxidant activities can be applied for food packaging application.
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Affiliation(s)
- Wenqi Yin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ruyu Yan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaoyi Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu 210037, China
| | - Shangyuan Sang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | | | - Long Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jinpeng Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
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19
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Schröder P, Cord-Landwehr S, Schönhoff M, Cramer C. Composition and Charge Compensation in Chitosan/Gum Arabic Complex Coacervates in Dependence on pH and Salt Concentration. Biomacromolecules 2023; 24:1194-1208. [PMID: 36779888 DOI: 10.1021/acs.biomac.2c01255] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/14/2023]
Abstract
In this study, complex coacervates of the biopolyelectrolytes chitosan and gum arabic were investigated with respect to their composition and charge compensation depending on the pH and salt concentration. Individual polyelectrolyte yields were deduced from thermogravimetric analysis and chitosan quantification via enzymatic hydrolysis/HPLC-ELSD. The polyelectrolyte mass ratio in the complex coacervate is found to remain approximately constant irrespective of the pH, despite the latter's effect on the polyelectrolyte charge ratio. Two regimes are identified, including either chitosan charges in excess (at pH < 6.0) or gum arabic charges in excess (at pH > 6.0). The amount of extrinsic charge compensation in the complex coacervates is discussed in detail. We show for the first time that the doping level, a quantity traditionally used to describe salt-induced changes of the charge compensation in polyelectrolyte complexes, is also suitable for the description of pH-induced extrinsic charge compensation in such systems.
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Affiliation(s)
- Philipp Schröder
- Institute of Physical Chemistry and Center for Soft Nanoscience, University of Münster, 48149 Münster, Germany
| | - Stefan Cord-Landwehr
- Institute for Biology and Biotechnology of Plants, University of Münster, 48143 Münster, Germany
| | - Monika Schönhoff
- Institute of Physical Chemistry and Center for Soft Nanoscience, University of Münster, 48149 Münster, Germany
| | - Cornelia Cramer
- Institute of Physical Chemistry and Center for Soft Nanoscience, University of Münster, 48149 Münster, Germany
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20
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An eco-friendly chitosan/cellulose acetate hybrid nanostructure containing Ziziphora clinopodioides essential oils for active food packaging applications. Int J Biol Macromol 2023; 235:123885. [PMID: 36871690 DOI: 10.1016/j.ijbiomac.2023.123885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 02/23/2023] [Accepted: 02/26/2023] [Indexed: 03/06/2023]
Abstract
This work presents the fabrication and characterization of a hybrid nanostructure, Ziziphora clinopodioides essential oils (ZEO)-loaded chitosan nanoparticles (CSNPs-ZEO) embedded into cellulose acetate (CA) nanofibers (CA-CSNPs-ZEO). The CSNPs-ZEO were first synthesized through the ionic gelation method. Then, through simultaneous electrospraying and electrospinning processes, the nanoparticles were embedded in the CA nanofibers. The morphological and physicochemical characteristics of the prepared nanostructures were evaluated using different methods, including scanning electron microscopy (SEM), water vapor permeability (WVP), moisture content (MC), mechanical testing, differential scanning calorimetry (DSC), and release profile studies. The antibacterial activity of the nanostructures was explored on raw beef as a food model during 12 days of storage at 4 °C. The obtained results indicated the successful synthesis of CSNPs-ZEO nanoparticles with an average size of 267 ± 6 nm and their incorporation into the nanofibers matrix. Moreover, the CA-CSNPs-ZEO nanostructure showed a lower water vapor barrier and higher tensile strength compared with ZEO-loaded CA (CA-ZEO) nanofiber. The CA-CSNPs-ZEO nanostructure also exhibited strong antibacterial activity, which effectively extended the shelf-life of raw beef. The results demonstrated a strong potential for innovative hybrid nanostructures in active packaging to maintain the quality of perishable food products.
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21
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Li Y, Shan P, Yu F, Li H, Peng L. Fabrication and characterization of waste fish scale-derived gelatin/sodium alginate/carvacrol loaded ZIF-8 nanoparticles composite films with sustained antibacterial activity for active food packaging. Int J Biol Macromol 2023; 230:123192. [PMID: 36634795 DOI: 10.1016/j.ijbiomac.2023.123192] [Citation(s) in RCA: 25] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/20/2022] [Accepted: 01/04/2023] [Indexed: 01/11/2023]
Abstract
An environmental-friendly composite films containing waste fish scale-derived gelatin (FSG), sodium alginate (SA) and carvacrol loaded ZIF-8 (CV@ZIF-8) nanoparticles were designed and fabricated to develop active food packaging materials capable of sustained antibacterial activity. The microstructure and physicochemical properties of the FSG/SA/CV@ZIF-8 composite films were investigated. The incorporation of CV@ZIF-8 into FSG/SA matrix significantly enhanced the UV-light blocking and the elongation at break, improved water resistance and reduced water vapor permeability, and improved the thermal stability of composite film. The FSG/SA/CV@ZIF-8 film not only exhibited strong antioxidant activity with DPPH radical scavenging rate of 92.35 %, but also showed the satisfactory and long-acting antibacterial ability against E. coli and S. aureus due to slow release of CV from composite film. Strawberry preservation experiment revealed that FSG/SA/CV@ZIF-8 film decelerated the texture deterioration and retarded the growth of spoilage microorganism, resulting in the prolonged shelf-life of 8 days under ambient condition, indicating its promising application prospect in food preservation packaging.
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Affiliation(s)
- Yongshi Li
- Faculty of Food Science and Technology, Kunming University of Science and Technology, Kunming 650500, China
| | - Peng Shan
- Faculty of Food Science and Technology, Kunming University of Science and Technology, Kunming 650500, China
| | - Fuyou Yu
- Faculty of Food Science and Technology, Kunming University of Science and Technology, Kunming 650500, China
| | - Hui Li
- Faculty of Food Science and Technology, Kunming University of Science and Technology, Kunming 650500, China.
| | - Lincai Peng
- Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming 650500, China.
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22
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Marand SA, Almasi H, Amjadi S, Alamdari NG, Salmasi S. Ixiolirion tataricum mucilage/chitosan based antioxidant films activated by free and nanoliposomal fennel essential oil. Int J Biol Macromol 2023; 230:123119. [PMID: 36603723 DOI: 10.1016/j.ijbiomac.2022.123119] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/19/2022] [Accepted: 12/29/2022] [Indexed: 01/03/2023]
Abstract
Ixiolirion tataricum mucilage (ITM) was characterized and applied in fabrication of ITM/chitosan (CH) blend films activated by Foeniculum vulgare essential oil (FEO) in free and nanoliposomal forms. Uniform smooth surface structure, viscoelastic solid-like behavior and Newtonian nature of ITM were confirmed by morphological and rheological analyses. The prepared FEO nanoliposomes (FEO-NLPs) showed desirable properties in terms of particle size (57.2 nm), polydispersity index (0.243), zeta-potential (-17.6 mV), and encapsulation efficiency (85.2 %). The enhancing effects of FEO-NLPs and the adverse effects of free FEO on the crystalline, morphological and structural properties of films were confirmed by XRD, FE-SEM and ATR-FTIR tests. FEO-NLPs loaded films had better mechanical, thermal, water and gas barrier and antioxidant properties than neat film. Analysis also indicated the high controlled release of FEO from the films containing the nanoliposomal form of FEO. The films containing free FEO showed higher antibacterial activity against E. coli and S. aureus in comparison with FEO-NLPs loaded ones. The results showed the potential of FEO-NLPs loaded ITM/CH films for antioxidant food packaging applications.
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Affiliation(s)
- Sina Ardebilchi Marand
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran.
| | - Sajed Amjadi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran
| | - Nima Ghadiri Alamdari
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran
| | - Sorour Salmasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran
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23
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Oraç A, Göktepe ÇK, Demirci T, Akin N. Biodegradable edible film based on basil seed gum: the effect of gum and plasticizer concentrations.. [DOI: 10.21203/rs.3.rs-2626369/v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
Abstract
In this research, edible films produced from basil seed gum (BSG) with 3 different gum (0.5%, 1%, 1.5%) and plasticizer concentrations (1%, 3%, 5%) were developed, and the physical, thermal, barrier and microstructural properties of these films were measured. As a result of XRD, AFM, DSC, and FT-IR spectroscopy analyses, it was concluded that the mechanical and barrier properties and thermal stability of BSG-based films are quite good. The increase in gum and glycerol concentrations increased the crystallinity also strengthened the mechanical and barrier properties of the film. Also, films with low gum and high glycerol ratio have almost smooth surfaces and appropriate transparency for packaging applications. As the glycerol and BSG concentration increased, WVP values of the films increased. The complete dissolution of this film in the soil within 60 days, even at the highest gum concentration, showed that this material could be considered eco-friendly packaging. For this reason, it is thought that BSG-based films and coatings with suitable gum and plasticizer concentrations can be a potential packaging material for foods since they can be obtained at low cost, have a very good barrier, thermal and structural properties, and are edible and biodegradable.
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24
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Manzoor A, Khan S, Dar AH, Pandey VK, Shams R, Ahmad S, Jeevarathinam G, Kumar M, Singh P, Pandiselvam R. Recent insights into green antimicrobial packaging towards food safety reinforcement: A review. J Food Saf 2023. [DOI: 10.1111/jfs.13046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
Affiliation(s)
- Arshied Manzoor
- Department of Post‐Harvest Engineering and Technology Faculty of Agricultural Sciences Aligarh India
| | - Sadeeya Khan
- Department of Food Science, Faculty of Food Science and Technology University Putra Malaysia Serdang Malaysia
| | - Aamir Hussain Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora Kashmir India
| | - Vinay Kumar Pandey
- Department of Biotechnology Axis Institute of Higher Education Kanpur Uttar Pradesh India
- Department of Bioengineering Integral University Lucknow Uttar Pradesh India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab India
| | - Saghir Ahmad
- Department of Post‐Harvest Engineering and Technology Faculty of Agricultural Sciences Aligarh India
| | - G. Jeevarathinam
- Department of Food Technology Hindusthan College of Engineering and Technology Coimbatore India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division ICAR ‐ Central Institute for Research on Cotton Technology Mumbai India
| | - Punit Singh
- Institute of Engineering and Technology, Department of Mechanical Engineering GLA University Mathura Mathura India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR –Central Plantation Crops Research Institute Kasaragod Kerala India
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25
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Molnar D, Novotni D, Kurek M, Galić K, Iveković D, Bionda H, Ščetar M. Characteristics of edible films enriched with fruit by-products and their application on cookies. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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26
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Tang Y, Gao C, Tang X. In situ rapid conjugation of chitosan-gum Arabic coacervated complex with cinnamaldehyde in cinnamon essential oil to stabilize high internal phase Pickering emulsion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Khanjari A, Esmaeili H, Hamedi M. Shelf life extension of minced squab using poly-lactic acid films containing Cinnamomum verum essential oil. Int J Food Microbiol 2023; 385:109982. [DOI: 10.1016/j.ijfoodmicro.2022.109982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 10/01/2022] [Accepted: 10/11/2022] [Indexed: 11/06/2022]
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28
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Hu X, Lu C, Tang H, Pouri H, Joulin E, Zhang J. Active Food Packaging Made of Biopolymer-Based Composites. MATERIALS (BASEL, SWITZERLAND) 2022; 16:279. [PMID: 36614617 PMCID: PMC9821968 DOI: 10.3390/ma16010279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/16/2022] [Accepted: 12/17/2022] [Indexed: 06/17/2023]
Abstract
Food packaging plays a vital role in protecting food products from environmental damage and preventing contamination from microorganisms. Conventional food packaging made of plastics produced from unrenewable fossil resources is hard to degrade and poses a negative impact on environmental sustainability. Natural biopolymers are attracting interest for reducing environmental problems to achieve a sustainable society, because of their abundance, biocompatibility, biodegradability, chemical stability, and non-toxicity. Active packaging systems composed of these biopolymers and biopolymer-based composites go beyond simply acting as a barrier to maintain food quality. This review provides a comprehensive overview of natural biopolymer materials used as matrices for food packaging. The antioxidant, water barrier, and oxygen barrier properties of these composites are compared and discussed. Furthermore, biopolymer-based composites integrated with antimicrobial agents-such as inorganic nanostructures and natural products-are reviewed, and the related mechanisms are discussed in terms of antimicrobial function. In summary, composites used for active food packaging systems can inhibit microbial growth and maintain food quality.
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Affiliation(s)
- Xuanjun Hu
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Chao Lu
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Howyn Tang
- School of Biomedical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Hossein Pouri
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Etienne Joulin
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Jin Zhang
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
- School of Biomedical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
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29
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Preparation of nano/microcapsules of ozonated olive oil in chitosan matrix and analysis of physicochemical and microbiological properties of the obtained films. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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30
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Alves-Silva GF, Romani VP, Martins VG. Jatobá (Hymenaea stigonocarpa) pulp films: Properties, antioxidant potential and biodegradability. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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31
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Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review. Int J Biol Macromol 2022; 222:2327-2340. [DOI: 10.1016/j.ijbiomac.2022.10.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 10/01/2022] [Accepted: 10/04/2022] [Indexed: 11/05/2022]
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32
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Optimization of Antibacterial, Physical and Mechanical Properties of Novel Chitosan/Olibanum Gum Film for Food Packaging Application. Polymers (Basel) 2022; 14:polym14193960. [PMID: 36235904 PMCID: PMC9573402 DOI: 10.3390/polym14193960] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 02/21/2022] [Accepted: 08/15/2022] [Indexed: 11/30/2022] Open
Abstract
Chitosan-based films are promising active biodegradable materials with the ability to be enhanced by different materials, including gums. This study aims to optimize the physical (transmittance, water vapor permeability and water solubility), mechanical (tensile strength and elongation at break) and antibacterial (against Staphylococcus aureus and Salmonella Typhimurium) properties of newly fabricated chitosan/olibanum gum (CH/OG) films as a function of different levels of CH (0.5, 0.75, 1, 1.25 and 1.5% w/v) and OG (0.125, 0.25, 0.375, 0.5 and 0.625% w/v), using response surface methodology (RSM). Moreover, Fourier-transform infrared spectroscopy (FTIR), scanning electron microscope (SEM) and differential scanning calorimetry (DSC) were used to better characterize the fabricated films. RSM analysis results showed the significant fitting of all dependent variable responses to the quadratic polynomial model. To attain the desirable physical, mechanical and antibacterial responses, the optimal concentrations were 1.31% (w/v) CH and 0.3% (w/v) OG. The encouraging antibacterial, physical and mechanical properties of the developed composites support the application of chitosan/gum blends in active food packaging, particularly for perishable foodstuffs, such as meat and horticultural products.
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33
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Zhang N, Han J, Chen F, Gao C, Tang X. Chitosan/gum arabic complexes to stabilize Pickering emulsions: Relationship between the preparation, structure and oil-water interfacial activity. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107532] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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34
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Valorisation of lemongrass essential oils onto chitosan-starch film for sustainable active packaging: Greatly enhanced antibacterial and antioxidant activity. Int J Biol Macromol 2022; 210:669-681. [PMID: 35513102 DOI: 10.1016/j.ijbiomac.2022.04.223] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 04/12/2022] [Accepted: 04/28/2022] [Indexed: 11/20/2022]
Abstract
To meet the global demand for sustainability aspects, the past few decades have witnessed magnificent evidence in the pursuit of sustainable active food packaging. As part of our contribution, herein, we explored the utilization of chitosan (Ch) modified with Dioscorea hispida (Dh) starch and incorporated with lemongrass essential oil (LO) as an attempt to obtain a novel active packaging formulation of Ch/Dh/LO in food. To obtain the optimum formulation of Ch/Dh/LO, 15 experiments were designed using the Box-Behnken design (BBD) with Ch (1-2% w/v), Dh starch (0.5-1.5% w/v) and LO (0.25-0.75% v/v) against E. coli, S. typhi, S. aureus and S. epidermidis bacteria. The presence of LO caused enhancements in physical, mechanical, and thermal stability, along with the antimicrobial, and antioxidant activity. Additionally, molecular docking and molecular dynamic (MD) simulations of the active compounds in LO against the active site of the FtsA enzyme were provided to unveil the mechanism of antibacterial action. Ultimately, this result suggests hydrogen bonds and hydrophobic interactions are involved between the active compounds in LO and FtsA enzymes. In general, this research provides valuable information that sheds light on the pivotal role of LO in enhancing the mechanical, thermal, and biological properties of sustainable active food packaging-based Ch film.
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35
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Shavisi N, Shahbazi Y. Chitosan-gum Arabic nanofiber mats encapsulated with pH-sensitive Rosa damascena anthocyanins for freshness monitoring of chicken fillets. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100827] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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36
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Improvement in properties of edible film through non-thermal treatments and nanocomposite materials: A review. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100843] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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37
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Mojoodi M, Nourani M. Mung bean protein films incorporated with cumin essential oil: development and characterization. INT POLYM PROC 2022. [DOI: 10.1515/ipp-2021-4213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Biodegradable films based on mung bean protein (1, 3 and 5%) incorporated with cumin essential oil (EO) (0, 0.25 and 0.5 ml/g protein) were developed. Adding cumin oil and increasing the protein content enhanced the thickness, tensile strength and yellowness. Films incorporated with EO exhibited less water vapor permeability and water solubility, as compared to the control films. A higher antioxidant activity was also obtained by increasing the EO and protein ratios. Films with higher levels of protein displayed lower thermal stability with a lower degradation temperature, as suggested by thermo-gravimetric analyses. In addition, the incorporation of EO reduced thermal stability, as confirmed by the higher weight loss and lower degradation temperature. Furthermore, mung bean protein films containing 0.5 ml cumin oil/g protein had suitable physical characteristics, antioxidant activities, water barrier properties and thermal stability; thus, they can be used as appropriate biodegradable packaging materials for food preservation.
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Affiliation(s)
- Majid Mojoodi
- Department of Food Science and Technology , Isfahan (Khorasgan) Branch, Islamic Azad University , Isfahan , Iran
| | - Moloud Nourani
- Department of Food Science and Technology , Isfahan (Khorasgan) Branch, Islamic Azad University , Isfahan , Iran
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38
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Pereira de Oliveira J, Almeida OP, Campelo PH, Carneiro G, de Oliveira Ferreira Rocha L, Santos JHM, Gomes da Costa JM. Tailoring the physicochemical properties of freeze-dried buriti oil microparticles by combining inulin and gum Arabic as encapsulation agents. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113372] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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39
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Antimicrobial food packaging integrating polysaccharide-based substrates with green antimicrobial agents: A sustainable path. Food Res Int 2022; 155:111096. [DOI: 10.1016/j.foodres.2022.111096] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 02/08/2023]
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40
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Maliki S, Sharma G, Kumar A, Moral-Zamorano M, Moradi O, Baselga J, Stadler FJ, García-Peñas A. Chitosan as a Tool for Sustainable Development: A Mini Review. Polymers (Basel) 2022; 14:polym14071475. [PMID: 35406347 PMCID: PMC9003291 DOI: 10.3390/polym14071475] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/31/2022] [Accepted: 04/02/2022] [Indexed: 01/27/2023] Open
Abstract
New developments require innovative ecofriendly materials defined by their biocompatibility, biodegradability, and versatility. For that reason, the scientific society is focused on biopolymers such as chitosan, which is the second most abundant in the world after cellulose. These new materials should show good properties in terms of sustainability, circularity, and energy consumption during industrial applications. The idea is to replace traditional raw materials with new ecofriendly materials which contribute to keeping a high production rate but also reducing its environmental impact and the costs. The chitosan shows interesting and unique properties, thus it can be used for different purposes which contributes to the design and development of sustainable novel materials. This helps in promoting sustainability through the use of chitosan and diverse materials based on it. For example, it is a good sustainable alternative for food packaging or it can be used for sustainable agriculture. The chitosan can also reduce the pollution of other industrial processes such as paper production. This mini review collects some of the most important advances for the sustainable use of chitosan for promoting circular economy. Hence, the present review focuses on different aspects of chitosan from its synthesis to multiple applications.
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Affiliation(s)
- Soundouss Maliki
- Departamento de Ciencia e Ingeniería de Materiales e Ingeniería Química (IAAB), Universidad Carlos III de Madrid, 28911 Leganés, Spain; (S.M.); (M.M.-Z.); (J.B.)
| | - Gaurav Sharma
- International Research Centre of Nanotechnology for Himalayan Sustainability (IRCNHS), Shoolini University, Solan 173212, India;
- College of Materials Science and Engineering, Shenzhen Key Laboratory of Polymer Science and Technology, Guangdong Research Center for Interfacial Engineering of Functional Materials, Nanshan District Key Laboratory for Biopolymers and Safety Evaluation, Shenzhen University, Shenzhen 518060, China;
- School of Science and Technology, Glocal University, Saharanpur 247001, India
- Correspondence: (G.S.); (A.G.-P.)
| | - Amit Kumar
- International Research Centre of Nanotechnology for Himalayan Sustainability (IRCNHS), Shoolini University, Solan 173212, India;
- College of Materials Science and Engineering, Shenzhen Key Laboratory of Polymer Science and Technology, Guangdong Research Center for Interfacial Engineering of Functional Materials, Nanshan District Key Laboratory for Biopolymers and Safety Evaluation, Shenzhen University, Shenzhen 518060, China;
| | - María Moral-Zamorano
- Departamento de Ciencia e Ingeniería de Materiales e Ingeniería Química (IAAB), Universidad Carlos III de Madrid, 28911 Leganés, Spain; (S.M.); (M.M.-Z.); (J.B.)
| | - Omid Moradi
- Department of Chemistry, Shahr-e-Qods Branch, Islamic Azad University, Tehran 61349, Iran;
| | - Juan Baselga
- Departamento de Ciencia e Ingeniería de Materiales e Ingeniería Química (IAAB), Universidad Carlos III de Madrid, 28911 Leganés, Spain; (S.M.); (M.M.-Z.); (J.B.)
| | - Florian J. Stadler
- College of Materials Science and Engineering, Shenzhen Key Laboratory of Polymer Science and Technology, Guangdong Research Center for Interfacial Engineering of Functional Materials, Nanshan District Key Laboratory for Biopolymers and Safety Evaluation, Shenzhen University, Shenzhen 518060, China;
| | - Alberto García-Peñas
- Departamento de Ciencia e Ingeniería de Materiales e Ingeniería Química (IAAB), Universidad Carlos III de Madrid, 28911 Leganés, Spain; (S.M.); (M.M.-Z.); (J.B.)
- Correspondence: (G.S.); (A.G.-P.)
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Fernandes M, Padrão J, Ribeiro AI, Fernandes RDV, Melro L, Nicolau T, Mehravani B, Alves C, Rodrigues R, Zille A. Polysaccharides and Metal Nanoparticles for Functional Textiles: A Review. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:1006. [PMID: 35335819 PMCID: PMC8950406 DOI: 10.3390/nano12061006] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Revised: 03/16/2022] [Accepted: 03/16/2022] [Indexed: 11/16/2022]
Abstract
Nanotechnology is a powerful tool for engineering functional materials that has the potential to transform textiles into high-performance, value-added products. In recent years, there has been considerable interest in the development of functional textiles using metal nanoparticles (MNPs). The incorporation of MNPs in textiles allows for the obtention of multifunctional properties, such as ultraviolet (UV) protection, self-cleaning, and electrical conductivity, as well as antimicrobial, antistatic, antiwrinkle, and flame retardant properties, without compromising the inherent characteristics of the textile. Environmental sustainability is also one of the main motivations in development and innovation in the textile industry. Thus, the synthesis of MNPs using ecofriendly sources, such as polysaccharides, is of high importance. The main functions of polysaccharides in these processes are the reduction and stabilization of MNPs, as well as the adhesion of MNPs onto fabrics. This review covers the major research attempts to obtain textiles with different functional properties using polysaccharides and MNPs. The main polysaccharides reported include chitosan, alginate, starch, cyclodextrins, and cellulose, with silver, zinc, copper, and titanium being the most explored MNPs. The potential applications of these functionalized textiles are also reported, and they include healthcare (wound dressing, drug release), protection (antimicrobial activity, UV protection, flame retardant), and environmental remediation (catalysts).
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42
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Li S, Jiang Y, Zhou Y, Li R, Jiang Y, Alomgir Hossen M, Dai J, Qin W, Liu Y. Facile fabrication of sandwich-like anthocyanin/chitosan/lemongrass essential oil films via 3D printing for intelligent evaluation of pork freshness. Food Chem 2022; 370:131082. [PMID: 34537435 DOI: 10.1016/j.foodchem.2021.131082] [Citation(s) in RCA: 48] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 08/28/2021] [Accepted: 09/05/2021] [Indexed: 12/13/2022]
Abstract
In this study, chitosan (CH), mulberry anthocyanin (MA), and lemongrass essential oils (LEO) were used as an interlayer using a 3D printer. Further, cassava starch (CS) was used as a protective layer to form indicator films. The indicator films containing LEO showed significant antioxidant and antibacterial properties, and the release rate of LEO increased with a rise in pH. When chilled pork spoiled, the color of the indicator films changed from red to gray-blue, and the RGB values could be automatically analyzed by a smartphone application to determine pork freshness. These films hold implications as easy-to-use indicators of meat freshness, with great potential for monitoring food spoilage, as part of an intelligent packaging system.
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Affiliation(s)
- Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Yalan Jiang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yuting Zhou
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Runze Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yufei Jiang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Md Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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Martín-Illana A, Cazorla-Luna R, Notario-Pérez F, Rubio J, Ruiz-Caro R, Tamayo A, Veiga MD. Eudragit® L100/chitosan composite thin bilayer films for intravaginal pH-responsive release of Tenofovir. Int J Pharm 2022; 616:121554. [PMID: 35131355 DOI: 10.1016/j.ijpharm.2022.121554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 01/25/2022] [Accepted: 02/02/2022] [Indexed: 12/25/2022]
Abstract
The high rate of HIV new infections and AIDS-related deaths each year make prevention tools still necessary today. Different dosage forms - including films - for vaginal administration of antiretroviral drugs have been developed for this purpose. Six batches of Tenofovir-loaded films were formulated based on Eudragit® L100 (EL100) and chitosan, containing triethyl citrate and glycerol. In all the cases films structured in two layers - the upper layer mainly attributed to EL100 and the lower layer to chitosan - were revealed by SEM. A higher content in EL100 and plasticizers improves the mechanical properties and control over drug release in the vaginal medium without affecting mucoadhesion. The EL100-based layer acts as a structuring agent that controls Tenofovir release for days in the vaginal medium while it occurs in a few hours in the presence of seminal fluid. Bilayer films with the highest tested content of EL100 and plasticizers would be the most suitable as vaginal microbicides as they are easier to administer due to their excellent mechanical properties and they offer more comfortable posology and enhanced protection against HIV during intercourse due to their pH-responsive release of Tenofovir.
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Affiliation(s)
- A Martín-Illana
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain
| | - R Cazorla-Luna
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain
| | - F Notario-Pérez
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain
| | - J Rubio
- Institute of Ceramics and Glass, Spanish National Research Council, Calle Kelsen 5, 28049 Madrid, Spain
| | - R Ruiz-Caro
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain
| | - A Tamayo
- Institute of Ceramics and Glass, Spanish National Research Council, Calle Kelsen 5, 28049 Madrid, Spain
| | - M D Veiga
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal s/n, 28040 Madrid, Spain.
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Structure, physical and antioxidant properties of quinoa protein /hsian-tsao gum composite biodegradable active films. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112985] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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45
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Characteristic Aroma Compound in Cinnamon Bark Extract Using Soybean Oil and/or Water. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031284] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effects of soybean oil (20%, v/w) and extraction time (30, 60, or 90 min) on volatile compounds in cinnamon bark extract were investigated. The relative content and odor activity values (OAVs) of volatile compounds were measured by Gas Chromatography-Mass Spectrometer (GC-MS). The results showed that a total of 26 and 27 volatile compounds were detected in the water extract and the aqueous phase of the water/oil extraction, respectively. Hexanal, nonanal, cinnamaldehyde, D-limonene, 1-octen-3-ol, linalool, and anethole were the major aroma-active compounds, accounting for 85% of the total substance content. Cinnamaldehyde had the highest contribution rate to the aroma of the water extract (26%), whereas anethole has the highest contribution rate to the aroma of the oil/water extract (30%). Whether or not the extraction medium contained soybean oil, the relative content of aroma-active compounds in the aqueous phase decreased with increased extraction time, and the relative content of these compounds in the aqueous phase further decreased when soybean oil was present. This should be due to the high hydrophobicity of these compounds, which were prone to dissolving in the oil layer during the extraction process, resulting in a decrease in the relative content of aroma-active compounds in the aqueous phase.
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46
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Yang H, Li Q, Xu Z, Ge Y, Zhang D, Li J, Sun T. Preparation of three-layer flaxseed gum/chitosan/flaxseed gum composite coatings with sustained-release properties and their excellent protective effect on myofibril protein of rainbow trout. Int J Biol Macromol 2022; 194:510-520. [PMID: 34822827 DOI: 10.1016/j.ijbiomac.2021.11.094] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/09/2021] [Accepted: 11/14/2021] [Indexed: 12/24/2022]
Abstract
Plant essential oils lose their activity due to unstable chemical properties and volatility, and the coating can improve their stability by encapsulating. The three-layer coatings were prepared by tape casting method with flaxseed gum (FG) and chitosan (CS) as film-forming materials, eugenol (EG) and laurel essential oil (LEO) as preservatives. The composite coatings were characterized, and their physicochemical properties, release properties, antibacterial and antioxidant properties were determined. Meanwhile, the protective effect of the composite coatings on rainbow trout fillets myofibril protein was studied. The mechanical properties of the FG/CS/FG coatings are better than FG coating. The release of EG and LEO from the coatings are followed simple diffusion mechanism. After added essential oils, the antibacterial and antioxidant properties of the composite coatings are significantly enhanced. In the preservation process of the rainbow trout fillets, the composite coatings can reduce the carbonyl content, increase the sulfhydryl content and Ca2+-ATPase activity. The β-sheet content is 6.09%-15.63% higher than that of control, indicating the coatings are helpful to maintain the order of myofibril protein. The composite coatings slowed down the decrease of antioxidant enzyme activity, thus delay the protein oxidation. Because of long-term antibacterial and antioxidant properties, the composite coatings have potential value in food preservation or food packaging materials.
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Affiliation(s)
- Hua Yang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Qiuying Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Zhaomeng Xu
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Yonghong Ge
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Defu Zhang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Jianrong Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Tong Sun
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China.
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Miteluț AC, Popa EE, Drăghici MC, Popescu PA, Popa VI, Bujor OC, Ion VA, Popa ME. Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review. Foods 2021; 10:2821. [PMID: 34829101 PMCID: PMC8620870 DOI: 10.3390/foods10112821] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/08/2021] [Accepted: 11/14/2021] [Indexed: 11/24/2022] Open
Abstract
The food industry nowadays is facing new challenges in terms of sustainability and health implications of packaging and processing techniques. Due to their desire for new and natural products coupled with changes in lifestyle, consumers are looking for food products that have been less processed but possess longer shelf life and maintain nutritional and sensorial proprieties during storage. These requirements represent real challenges when dealing with highly perishable food products, such as fruits and vegetables. Thus, in recent years, edible coatings have been intensively developed and studied because of their capacity to improve the quality, shelf life, safety, and functionality of the treated products. Edible coatings can be applied through different techniques, like dipping, spraying, or coating, in order to control moisture transfer, gas exchange, or oxidative processes. Furthermore, some functional ingredients can be incorporated into an edible matrix and applied on the surface of foods, thus enhancing safety or even nutritional and sensory attributes. In the case of coated fruits and vegetables, their quality parameters, such as color, firmness, microbial load, decay ratio, weight loss, sensorial attributes, and nutritional parameters, which are very specific to the type of products and their storage conditions, should be carefully monitored. This review attempts to summarize recent studies of different edible coatings (polysaccharides, proteins, lipids, and composites) as carriers of functional ingredients (antimicrobials, texture enhancers, and nutraceuticals) applied on different minimally processed fruits and vegetables, highlighting the coating ingredients, the application methods and the effects on food shelf life and quality.
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Affiliation(s)
- Amalia Carmen Miteluț
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Elisabeta Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Mihaela Cristina Drăghici
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Paul Alexandru Popescu
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
| | - Vlad Ioan Popa
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (V.I.P.); (O.-C.B.); (V.A.I.)
| | - Oana-Crina Bujor
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (V.I.P.); (O.-C.B.); (V.A.I.)
| | - Violeta Alexandra Ion
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (V.I.P.); (O.-C.B.); (V.A.I.)
| | - Mona Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania; (A.C.M.); (M.C.D.); (P.A.P.); (M.E.P.)
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Impact of Various Essential Oils and Plant Extracts on the Characterization of the Composite Seaweed Hydrocolloid and Gac Pulp (Momordica cochinchinensis) Edible Film. Processes (Basel) 2021. [DOI: 10.3390/pr9112038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Edible films and coatings have currently received increasing interest because of their potential in food applications. This study examined the effect of incorporated essential oils and natural plant extracts on the characteristics of the composite seaweed hydrocolloid and gac pulp films. Films were prepared by a casting technique, followed by measurement of physical, optical, barrier, mechanical, and structural properties. The results showed that adding plant oils and extracts significantly affected the physical, optical, mechanical, and structural properties of the composite films. Incorporation of the essential oils resulted in a reduction in moisture content and opacity while increasing values for Hue angle and elongation at break of the composite films. Besides, incorporation of the plant extracts showed increases in thickness, opacity, ΔE, Chroma, and elongation at the break, while there is a decrease in the Hue angle values of the composite films. In conclusion, incorporating plant essential oils and extracts into composite seaweed hydrocolloid and gac pulp films can enhance film properties, which can potentially be applied in food products.
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Abdel Aziz MS, Salama HE. Developing multifunctional edible coatings based on alginate for active food packaging. Int J Biol Macromol 2021; 190:837-844. [PMID: 34517032 DOI: 10.1016/j.ijbiomac.2021.09.031] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/25/2021] [Accepted: 09/06/2021] [Indexed: 10/20/2022]
Abstract
The applications of edible coatings stemmed exclusively from alginate in food packaging are restricted due to their inherent deficient antimicrobial, barrier, and UV-barrier properties. In this work, we aimed to design smart alginate-based coatings for active food packaging through the addition of both aloe vera (AV) and garlic oil (GO). The interactions between the film components were verified by FTIR and XRD. Thermal and mechanical properties were improved by the presence of AV and GO. The presence of AV and GO did not significantly influence the transparency of alginate films. The films exhibited a significant UV-shielding to all UV regions. Water vapor permeability was significantly (p < 0.05) reduced either through the incorporation of AV or GO. The antimicrobial properties of the prepared films were considerably improved by the presence of AV and GO. The shelf-life of tomatoes (Solanum lycopersicum L.) was extended when coated with the alginate film incorporated with AV and GO. Owing to the outstanding UV-shielding, mechanical, thermal, and antimicrobial properties, the alginate/AV/GO active coatings could potentially be implemented in the food packaging industry.
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Affiliation(s)
| | - Hend E Salama
- Chemistry Department, Faculty of Science, Cairo University, Giza 12613, Egypt
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50
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Chaudhary V, Thakur N, Kajla P, Thakur S, Punia S. Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.734921] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.
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