1
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Sohel A, Rani R, Mehta D, Nayak MK, Patel MK. Quality evaluation of strawberries coated with water-in-oil based emulsion using an advanced electrostatic spray coating system. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1492-1502. [PMID: 38966786 PMCID: PMC11219611 DOI: 10.1007/s13197-023-05915-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/21/2023] [Accepted: 12/04/2023] [Indexed: 07/06/2024]
Abstract
In this study, the impact of formulated emulsion was studied on strawberries which were coated using dip and electrostatic spray coating methods. The coated strawberries were kept at room temperature for a period of 12 days. A significant level of chargeability of w/o emulsion was achieved in terms of charge-to-mass ratio of 2.81 mC/kg at an applied high voltage of 2.0 kV, applied air pressure of 0.3 MPa, and liquid flow rate of 33.6 ml/min. The distance of 170 mm from the nozzle tip to Faraday cage was maintained during the measurements. As compared to uncoated and dip coated strawberries, the water-in-oil based electrostatically charged sprays considerably (p < 0.05) reduced the weight loss, decay rate, pH, titrable acidity, TSS, and antioxidant activity. In both the cases, i.e. strawberries coated with dip and electrostatic spray coating methods, the same weight loss was observed, however, there was a considerably less weight loss as compared to uncoated samples. The textures of the uncoated (9.02 N) and dip coated (12.58 N) samples were significantly different from the electrostatic spray coated (15.85 N) samples. Since, the coating formulation had no impact on the sensory attributes, the samples were considered as acceptable at the end of the storage. Furthermore, compared to uncoated, water-in-oil based electrostatically charged spray coating was more effective at delaying the decay by 12 days.
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Affiliation(s)
- Aamir Sohel
- Manufacturing Science and Instrumentation (MSI), CSIR–Central Scientific Instruments Organisation, Chandigarh, 160030 India
| | - Raj Rani
- Materials Science and Sensor Applications (MSSA), CSIR–Central Scientific Instruments Organisation, Chandigarh, 160030 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh 201002 India
| | - Deepak Mehta
- Manufacturing Science and Instrumentation (MSI), CSIR–Central Scientific Instruments Organisation, Chandigarh, 160030 India
| | - Manoj Kumar Nayak
- Materials Science and Sensor Applications (MSSA), CSIR–Central Scientific Instruments Organisation, Chandigarh, 160030 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh 201002 India
| | - Manoj Kumar Patel
- Manufacturing Science and Instrumentation (MSI), CSIR–Central Scientific Instruments Organisation, Chandigarh, 160030 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh 201002 India
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2
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Akkuzu N, Karakas CY, Devecioglu D, Karbancıoglu Guler F, Sagdic O, Karadag A. Emulsion-based edible chitosan film containing propolis extract to extend the shelf life of strawberries. Int J Biol Macromol 2024; 273:133108. [PMID: 38876246 DOI: 10.1016/j.ijbiomac.2024.133108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 05/26/2024] [Accepted: 06/10/2024] [Indexed: 06/16/2024]
Abstract
In this study, propolis was first loaded into a conventional oil-in-water emulsion, which was combined with a chitosan film-forming solution to produce propolis emulsion-loaded film (PEF). Strawberries inoculated with Botrytis cinerea coated with PEF and blank emulsion-loaded films (BEF) were stored for 14 days at 4 °C. Compared to BEF, PEF showed superior mechanical and oxygen barrier properties, as well as antioxidant activities, but higher moisture permeability. PEF showed less oil agglomeration on the film surface after drying, as demonstrated by scanning electron microscopy (SEM) analysis. Compared to uncoated strawberries, coatings did not have a significant effect on weight loss or firmness during storage. In contrast, coated strawberries showed elevated total phenolics, anthocyanins, and ascorbic acid retention; however, PEF-coating yielded higher values. Moreover, the PEF coating resulted in a significantly lower reduction of organic acid and total soluble solids. Mold growth was visible in both uncoated and BEF-coated strawberries after 7 days of storage, while PEF-coated fruits showed no visible mold until the end of storage. Starting from day 4, PEF-coated fruits showed lower mold counts (~2 log CFU/g) than other samples. Therefore, the PEF prepared in this study has application potential for the preservation of fresh fruits.
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Affiliation(s)
- Nisa Akkuzu
- Faculty of Chemical and Metallurgical Engineering, Food Engineering, Yildiz Technical University, Istanbul, Turkiye; Faculty of Chemical and Metallurgical Engineering, Food Engineering, Istanbul Technical University, Istanbul, Turkiye
| | - Canan Yagmur Karakas
- Faculty of Chemical and Metallurgical Engineering, Food Engineering, Yildiz Technical University, Istanbul, Turkiye
| | - Dilara Devecioglu
- Faculty of Chemical and Metallurgical Engineering, Food Engineering, Istanbul Technical University, Istanbul, Turkiye
| | - Funda Karbancıoglu Guler
- Faculty of Chemical and Metallurgical Engineering, Food Engineering, Istanbul Technical University, Istanbul, Turkiye
| | - Osman Sagdic
- Faculty of Chemical and Metallurgical Engineering, Food Engineering, Yildiz Technical University, Istanbul, Turkiye
| | - Ayse Karadag
- Faculty of Chemical and Metallurgical Engineering, Food Engineering, Yildiz Technical University, Istanbul, Turkiye.
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3
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Liu J, Junejo SA, Xiao Y, Jin Y, Shi S, Zhou Y. Effect of camellia oil body-based oleogels on the film-forming properties of soy protein isolate. Food Chem 2024; 458:140282. [PMID: 38981398 DOI: 10.1016/j.foodchem.2024.140282] [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: 04/23/2024] [Revised: 06/14/2024] [Accepted: 06/28/2024] [Indexed: 07/11/2024]
Abstract
Soybean protein isolate (SPI) was frequently used to make edible films due to its highly degradability and excellent film forming ability. However, the limited barrier properties and low tensile strength of SPI films prevent their application in food packaging. In this study, the SPI film was modified by blending camellia oil body-based oleogel (COBO). COBO improved the mechanical properties of SPI film and increased its light-blocking, water insolubility and barrier properties. Micrograph, particle size distribution, protein conformation and crystalline structure analysis illustrated that camellia saponin in COBO formed hydrogen bonds with SPI, significantly reduced the particle size of the film-forming emulsion, and enhanced the order and uniformity of composite films structure, thus improved the overall performance of the SPI films. The SPI-COBO film packing delayed the weight loss, total soluble solids content increase, and the decrease in hardness of stored strawberries. This study puts forwards a new approach for SPI film modification by blending natural emulsified lipids, contributing to the development of sustainable packaging alternatives.
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Affiliation(s)
- Jing Liu
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Anhui Vocational College of Grain Engineering, Hefei 230011, China
| | - Shahid Ahmed Junejo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Yaqing Xiao
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yongqing Jin
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Sanxu Shi
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yibin Zhou
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
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4
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Li N, Cheng Y, Li Z, Yue T, Yuan Y. An alginate-based edible coating containing lactic acid bacteria extends the shelf life of fresh strawberry (Fragaria × ananassa Duch.). Int J Biol Macromol 2024; 274:133273. [PMID: 38906346 DOI: 10.1016/j.ijbiomac.2024.133273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 06/14/2024] [Accepted: 06/18/2024] [Indexed: 06/23/2024]
Abstract
Edible coatings, formulated with sodium alginate and various strains of lactic acid bacteria, were evaluated for their effectiveness in extending the shelf life and mitigating microbial risks associated with strawberries. This study specifically employed strains of Lacticaseibacillus paracasei, Lacticaseibacillus rhamnosus, and Lacticaseibacillus plantarum as antimicrobial agents. Through physicochemical property analysis, the alginate-based antimicrobial coating proved most effective in reducing the strawberry weight loss rate, decay index, and ascorbic acid degradation. Over time, all treatments exhibited increased fungal growth. However, strawberries treated with alginate and lactic acid bacteria recorded lower final colony formation counts-6.82 log CFU/g for SA + LPC, 6.04 log CFU/g for SA + LGG, and 6.26 log CFU/g for SA + LP-compared to 8.73 log CFU/g in the control group. In terms of bacterial resistance under gastrointestinal conditions, L. paracasei demonstrated the highest survival rate post-simulated gastric fluid exposure, while L. plantarum showed the greatest resilience post-simulated intestinal fluid exposure. These findings underscore the efficacy of alginate-based antimicrobial coatings in not only enhancing the storage quality of strawberries but also ensuring microbial safety and potential benefits for gut health.
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Affiliation(s)
- Nanyang Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yifan Cheng
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Zhao Li
- College of Bioengineering and Biotechnology, Tianshui Normal University, Tianshui, Gansu 741000, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China.
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Swarupa S, Thareja P. Techniques, applications and prospects of polysaccharide and protein based biopolymer coatings: A review. Int J Biol Macromol 2024; 266:131104. [PMID: 38522703 DOI: 10.1016/j.ijbiomac.2024.131104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 03/20/2024] [Accepted: 03/21/2024] [Indexed: 03/26/2024]
Abstract
The growing relevance of sustainable materials has recently led to the exploration of naturally derived biopolymeric hydrogels as coating materials due to their biodegradability, biocompatibility, ease of fabrication and modification. Although many review articles exist on biopolymeric coatings, they mainly focus on a specific polysaccharide, protein biopolymer, or a particular application- biomedical engineering or food preservation. The current review first summarizes the commonly used polysaccharide and protein-based biopolymers like chitosan, alginate, carrageenan, pectin, cellulose, starch, pullulan, agarose and silk fibroin, gelatin, respectively, with a systematic description of the techniques widely used for physical coating on substrates. Then, broad applications of these biopolymeric coatings on various substrates in biomedical engineering- 3D scaffolds, biomedical implants, and nanoparticles are described in detail. It also entails the application of biopolymeric coatings for food preservation in the form of food packaging and edible coatings. A brief discussion on the newly discovered interest in exploring biopolymers for anticorrosive coating applications is also included. Finally, concluding remarks on the role of biopolymer microstructures in forming homogeneous coatings, prospective alternatives to the currently used biopolymers as coating material and the advent of computer-aided technologies to expedite experimental findings are presented.
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Affiliation(s)
- Sanchari Swarupa
- Biological Sciences and Engineering, IIT Gandhinagar, Palaj, Gujarat 382355, India
| | - Prachi Thareja
- Chemical Engineering, Dr. Kiran C. Patel Centre for Sustainable Development, IIT Gandhinagar, Palaj, Gujarat 382355, India.
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6
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Deng P, Wang Z, Bu J, Fan Y, Kuang Y, Jiang F. Konjac glucomannan-based nanocomposite spray coating with antimicrobial, gas barrier, UV blocking, and antioxidation for bananas preservation. Int J Biol Macromol 2024; 265:130895. [PMID: 38492692 DOI: 10.1016/j.ijbiomac.2024.130895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 02/27/2024] [Accepted: 03/12/2024] [Indexed: 03/18/2024]
Abstract
Fruit is prone to rot and deterioration due to oxidative browning and microbial infection during storage, which can cause serious economic losses and food safety problems. It is urgent to develop a multifunctional composite coating to extend the shelf life of fruits. In this work, multifunctional quaternized chitosan nanoparticles (QCs/TA NPs) with excellent antibacterial and antioxidant properties were prepared based on electrostatic interaction using tannic acid instead of conventional cross-linking agents. Meanwhile, konjac glucomannan (KGM) with high viscosity, edible and biodegradable properties was used as a dispersant to disperse and stabilize the nanoparticles, and as a film-forming agent to form a multifunctional composite coating. The composite coating exhibited excellent oxygen and water vapor barrier properties, antioxidant, antibacterial, mechanical properties, hydrophobicity, and UV shielding properties. Surprisingly, the oxygen permeability of the K-NPs-15 composite film was as low as 1.93 × 10-13 (cm3·cm)/(cm2·s·Pa). The banana spray preservation experiments proved that the K-NPs-15 composite coating could effectively prolong the shelf life of bananas. Therefore, this study provides a new idea for designing multifunctional freshness preservation coatings, which has a broad application prospect.
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Affiliation(s)
- Pengpeng Deng
- Hubei Key Laboratory of Industry Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Zihao Wang
- Hubei Key Laboratory of Industry Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Jinjing Bu
- Hubei Key Laboratory of Industry Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Yuqi Fan
- Hubei Key Laboratory of Industry Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Ying Kuang
- Hubei Key Laboratory of Industry Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- Hubei Key Laboratory of Industry Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, UK.
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7
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Feng X, Li S, Sun Z, Yuan H, Li R, Yu N, Zhang Y, Chen X. The Preservation Effect of Chitosan-hawthorn Leaf Extract Coating on Strawberries. J Food Prot 2024; 87:100244. [PMID: 38378071 DOI: 10.1016/j.jfp.2024.100244] [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: 08/24/2023] [Revised: 02/08/2024] [Accepted: 02/13/2024] [Indexed: 02/22/2024]
Abstract
Strawberries rapidly deteriorate postharvest, necessitating effective measures to extend their shelf life. This study focused on developing an eco-friendly chitosan-based protective film for strawberry preservation. Strawberries were treated with a coating solution containing varying concentrations of hawthorn leaf extract (HLE) (0.4%, 0.7%, and 1.0%), 1.5% chitosan (CH), and 1% acetic acid. The results demonstrated that coating strawberry fruit with 1% CH-HLE notably delayed fruit spoilage. In-depth analysis revealed that, compared with the uncoated strawberry fruits, the 1% CH-HLE coating effectively reduced weight loss, the respiration intensity, malondialdehyde (MDA) levels, and superoxide anion (O2·-) production. Additionally, the coated strawberries exhibited improved firmness, total soluble solids (TSS), vitamin C (Vc) content, titratable acidity (TA), and total phenolic compound (TPC) content. The enzyme activities of superoxide dismutase (SOD) and catalase (CAT) in the CH-HLE-coated strawberries were greater than those in their uncoated counterparts. The application of a 1% CH-HLE coating successfully delayed spoilage and extend the shelf life of the strawberries by approximately 4-5 days. These findings suggest that CH-HLE has significant potential as a resource for protecting fruits and vegetables, offering an environmentally sustainable solution for postharvest preservation.
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Affiliation(s)
- Xingxing Feng
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Shuyao Li
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China; School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China
| | - Zifan Sun
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Heng Yuan
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Ru Li
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Nannan Yu
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Yu Zhang
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Xuehong Chen
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China.
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8
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Fu H, Wang L, Gu J, Peng X, Zhao J. Effects of Litsea cubeba Essential Oil-Chitosan/Corn Starch Composite Films on the Quality and Shelf-Life of Strawberry ( Fragaria × ananassa). Foods 2024; 13:599. [PMID: 38397578 PMCID: PMC10888304 DOI: 10.3390/foods13040599] [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: 01/04/2024] [Revised: 02/11/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024] Open
Abstract
In this work, we have developed a composite chitosan film incorporating the Litsea cubeba essential oil (LCEO) and starch with good physical properties, and investigated the effect of coating strawberries with this composite film. The best formula of the LCEO/chitosan/corn starch/glycerol (LCEO/CH/CS/gly) composite films is 0.25% LCEO, 2.75% CH, 0.40% corn starch, and 0.75% glycerol. Coating strawberries with CH/CS/gly film or LCEO/CH/CS/gly films resulted in significantly lower respiration intensity and a slower decay rate, much slower decreases in the firmness, and reductions in the sugar and ascorbic acid content of the fruit during storage (p < 0.05). The coatings also led to a much slower accumulation of malondialdehyde and anthocyanins (p < 0.05). The LCEO/CH/CS/gly film was generally more effective than the CH/CS/gly film; however, the effect was more obvious in the later stages of storage. Thus, coating strawberries with CH/CS/gly film or LCEO/CH/CS/gly film can be a viable method for extending the shelf-life of the fruit.
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Affiliation(s)
- Hongjun Fu
- College of Food Science and Engineering, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 41004, China; (H.F.); (L.W.); (J.G.)
| | - Liyuan Wang
- College of Food Science and Engineering, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 41004, China; (H.F.); (L.W.); (J.G.)
| | - Jiahui Gu
- College of Food Science and Engineering, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 41004, China; (H.F.); (L.W.); (J.G.)
| | - Xianglian Peng
- College of Food Science and Engineering, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 41004, China; (H.F.); (L.W.); (J.G.)
| | - Jian Zhao
- Food Science and Technology, School of Chemical Engineering, UNSW Australia, Sydney 2052, Australia
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9
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Zeng L, Fan A, Yang G, Nong Y, Lu Y, Yang R. Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage. Front Nutr 2024; 11:1299810. [PMID: 38419851 PMCID: PMC10899680 DOI: 10.3389/fnut.2024.1299810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Accepted: 01/22/2024] [Indexed: 03/02/2024] Open
Abstract
This study investigated the effects of nisin combined with ε-polylysine on microorganisms and the refrigerated quality of fresh-cut jackfruit. After being treated with distilled water (control), nisin (0.5 g/L), ε-polylysine (0.5 g/L), and the combination of nisin (0.1 g/L) and ε-polylysine (0.4 g/L), microporous modified atmosphere packaging (MMAP) was carried out and stored at 10 ± 1°C for 8 days. The microorganisms and physicochemical indexes were measured every 2 days during storage. The results indicated that combined treatment (0.1 g/L nisin, 0.4 g/L ε-polylysine) had the best preservation on fresh-cut jackfruit. Compared with the control, combined treatment inhibited microbial growth (total bacterial count, mold and yeast), reduced the weight loss rate, respiratory intensity, polyphenol oxidase and peroxidase activities, and maintained higher sugar acid content, firmness, and color. Furthermore, it preserved higher levels of antioxidant compounds, reduced the accumulation of malondialdehyde and hydrogen peroxide, thereby reducing oxidative damage and maintaining high nutritional and sensory qualities. As a safe application of natural preservatives, nisin combined with ε-polylysine treatment has great application potential in the fresh-cut jackfruit industry.
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Affiliation(s)
- Liping Zeng
- College of Chemistry and Resources Engineering, Honghe University, Mengzi, China
- Yunnan Province International Joint Laboratory of Green Food, College of Chemistry and Resources Engineering, Honghe University, Mengzi, Yunnan, China
| | - Aiping Fan
- College of Chemistry and Resources Engineering, Honghe University, Mengzi, China
- Yunnan Province International Joint Laboratory of Green Food, College of Chemistry and Resources Engineering, Honghe University, Mengzi, Yunnan, China
| | - Guangming Yang
- College of Chemistry and Resources Engineering, Honghe University, Mengzi, China
- Yunnan Province International Joint Laboratory of Green Food, College of Chemistry and Resources Engineering, Honghe University, Mengzi, Yunnan, China
| | - Yuping Nong
- College of Chemistry and Resources Engineering, Honghe University, Mengzi, China
| | - Yifan Lu
- College of Chemistry and Resources Engineering, Honghe University, Mengzi, China
| | - Ruopeng Yang
- College of Chemistry and Resources Engineering, Honghe University, Mengzi, China
- Yunnan Province International Joint Laboratory of Green Food, College of Chemistry and Resources Engineering, Honghe University, Mengzi, Yunnan, China
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10
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Ge J, Lu W, Zhang H, Gong Y, Wang J, Xie Y, Chang Q, Deng X. Exploring sustainable food packaging: Nanocellulose composite films with enhanced mechanical strength, antibacterial performance, and biodegradability. Int J Biol Macromol 2024; 259:129200. [PMID: 38218266 DOI: 10.1016/j.ijbiomac.2024.129200] [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: 12/24/2023] [Accepted: 01/01/2024] [Indexed: 01/15/2024]
Abstract
Food packaging films play a vital role in preserving and protecting food. However, due to their non-biodegradability, conventional packaging materials have led to significant environmental pollution. To overcome this hurdle, we have developed safe, innovative, sustainable and biodegradable packaging materials that can effectively extend the shelf life of food. In this study, two types of cellulose materials cellulose nanofibers (CNF) and carboxymethyl cellulose (CMC) with complementary roles were combined to prepare nanocellulose composite films with high transparency (90.3 %) of a certain thickness (30 ± 0.019 μm) by solution casting method, and their mechanical properties were further optimized by the addition of plasticizer-glycerol (Gly) and cross-linking agent-glutaraldehyde (GA), so as to maintain the strong tensile strength (≈112.60 MPa) and better malleability (4.12 %). In addition, we loaded the natural active agent tea polyphenols (TPs) with different concentrations to study the inhibition effect on E.coli and S.aureus and to simulate food packaging. Finally, we also found that the synthesized nanocellulose composite films can also achieve rapid degradation in a short time through soil burial, water flushing and immersion. The excellent performance demonstrated in this study provides reference value for further replacing petroleum-based materials with biomass materials in the field of food packaging.
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Affiliation(s)
- Jiu Ge
- Institute of Nanochemistry and Nanobiology, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Wenyi Lu
- Institute of Nanochemistry and Nanobiology, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Heng Zhang
- Institute of Nanochemistry and Nanobiology, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Yao Gong
- Institute of Nanochemistry and Nanobiology, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Jiao Wang
- School of Life Sciences, Shanghai University, Shanghai, PR China
| | - Yijun Xie
- Institute of Nanochemistry and Nanobiology, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Qing Chang
- Institute of Nanochemistry and Nanobiology, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China.
| | - Xiaoyong Deng
- Institute of Nanochemistry and Nanobiology, School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China.
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11
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Yi K, Miao S, Yang B, Li S, Lu Y. Harnessing the Potential of Chitosan and Its Derivatives for Enhanced Functionalities in Food Applications. Foods 2024; 13:439. [PMID: 38338575 PMCID: PMC10855628 DOI: 10.3390/foods13030439] [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: 12/26/2023] [Revised: 01/20/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
As one of the most abundant natural polysaccharides that possess good biological activity, chitosan is extracted from chitin. Its application in the food field is being increasingly valued. However, chitosan extraction is difficult, and its poor solubility limits its application. At present, the extraction methods include the acid-base method, new chemical methods, and biological methods. The extraction rates of chitin/chitosan are 4-55%, 13-14%, and 15-28%, respectively. Different chemical modifications have different effects on chitosan, making it applicable in different fields. This article reviews and compares the extraction and chemical modification methods of chitosan, emphasizing the importance of green extraction methods. Finally, the application prospects of chitosan in the food industry are discussed. This will promote the understanding of the advantages and disadvantages of different extraction methods for chitosan as well as the relationship between modification and application, providing valuable insights for the future development of chitosan.
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Affiliation(s)
- Kexin Yi
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; (K.Y.); (S.M.); (B.Y.); (S.L.)
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Shiyuan Miao
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; (K.Y.); (S.M.); (B.Y.); (S.L.)
| | - Bixing Yang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; (K.Y.); (S.M.); (B.Y.); (S.L.)
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Sijie Li
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; (K.Y.); (S.M.); (B.Y.); (S.L.)
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Yujie Lu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China; (K.Y.); (S.M.); (B.Y.); (S.L.)
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang 212100, China
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12
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Zheng H, Deng W, Yu L, Shi Y, Deng Y, Wang D, Zhong Y. Chitosan coatings with different degrees of deacetylation regulate the postharvest quality of sweet cherry through internal metabolism. Int J Biol Macromol 2024; 254:127419. [PMID: 37848115 DOI: 10.1016/j.ijbiomac.2023.127419] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/19/2023]
Abstract
In this study, chitosan coatings with different degrees of deacetylation (DD, 88.1 % and 95.2 %) were electrostatically sprayed on sweet cherries to evaluate their impacts on postharvest characteristics and internal metabolism. The results showed that chitosan coating could effectively delay the change of weight, color, firmness, and maintain the content of total phenols, flavonoids and titratable acids, and inhibit the activities of β-galactosidase and polyphenol oxidase during cold storage. The storage qualities and physiological activities of sweet cherry were significantly correlated with the contents of sorbitol, 4-hydroxycinnamic acid, hydrogenated hydroxycinnamic acid, tyrosine, proline, glutamine, phenylalanine, and other metabolites. Chitosan coating may modulate fruit quality by inhibiting the energy metabolism, accelerating the accumulation of carbohydrates, and promoting the metabolism of phenylalanine and flavonoid. Especially, chitosan coating with 88.1 % DD had better wettability on sweet cherry's peel and displayed more obvious preservation effect through stronger metabolic regulation ability.
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Affiliation(s)
- Huiyuan Zheng
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Wanqing Deng
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Li Yu
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yuchen Shi
- Shanghai SOLON Information Technology Co., Ltd., 479 Chundong Road, Shanghai, 201108, China
| | - Yun Deng
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Danfeng Wang
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yu Zhong
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
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13
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Saberi Riseh R, Vatankhah M, Hassanisaadi M, Shafiei-Hematabad Z, Kennedy JF. Advancements in coating technologies: Unveiling the potential of chitosan for the preservation of fruits and vegetables. Int J Biol Macromol 2024; 254:127677. [PMID: 38287565 DOI: 10.1016/j.ijbiomac.2023.127677] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 10/22/2023] [Accepted: 10/24/2023] [Indexed: 01/31/2024]
Abstract
Post-harvest losses of fruits and vegetables pose a significant challenge to the agriculture industry worldwide. To address this issue, researchers have turned to natural and eco-friendly solutions such as chitosan coatings. Chitosan, a biopolymer derived from chitin, has gained considerable attention due to its unique properties such as non-toxicity, biodegradability, biocompatibility and potential applications in post-harvest preservation. This review article provides an in-depth analysis of the current state of research on chitosan coatings for the preservation of fruits and vegetables. Moreover, it highlights the advantages of using chitosan coatings, including its antimicrobial, antifungal, and antioxidant properties, as well as its ability to enhance shelf-life and maintain the quality attributes of fresh product. Furthermore, the review discusses the mechanisms by which chitosan interacts with fruits and vegetables, elucidating its antimicrobial activity, modified gas permeability, enhanced physical barrier and induction of host defense responses. It also examines the factors influencing the effectiveness of chitosan coatings, such as concentration, molecular weight, deacetylation degree, pH, temperature, and application methods.
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Affiliation(s)
- Roohallah Saberi Riseh
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran.
| | - Masoumeh Vatankhah
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran
| | - Mohadeseh Hassanisaadi
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran
| | - Zahra Shafiei-Hematabad
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Imam Khomeini Square, Rafsanjan 7718897111, Iran
| | - John F Kennedy
- Chembiotech Laboratories Ltd, WRI5 8FF Tenbury Wells, United Kingdom.
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14
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Triunfo M, Guarnieri A, Ianniciello D, Coviello L, Vitti A, Nuzzaci M, Salvia R, Scieuzo C, Falabella P. Hermetia illucens, an innovative and sustainable source of chitosan-based coating for postharvest preservation of strawberries. iScience 2023; 26:108576. [PMID: 38162020 PMCID: PMC10755050 DOI: 10.1016/j.isci.2023.108576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/28/2023] [Accepted: 11/22/2023] [Indexed: 01/03/2024] Open
Abstract
The ability of chitosan produced from pupal exuviae of Hermetia illucens to retard the decay of the local strawberry (Fragaria x ananassa) cultivar Melissa was investigated for the first time in this paper. The results demonstrated the effectiveness of insect chitosan compared to the commercial polymer in preserving and enhancing, at the same time, some physicochemical parameters (weight loss, pH and soluble solids content) and nutraceutical properties (total polyphenol content, total flavonoid content and total antioxidant activity) of strawberries stored at RT, 4°C and at mixed storage conditions (4°C + RT). Moreover, chitosan from H. illucens was also effective in reducing fungal decay and improving fruit shelf life. The obtained results confirm that insect chitosan, particularly deriving from H. illucens pupal exuviae, can be a viable alternative to crustacean one in safeguarding postharvest fruits.
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Affiliation(s)
- Micaela Triunfo
- Department of Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Anna Guarnieri
- Department of Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Dolores Ianniciello
- Department of Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Leonardo Coviello
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Antonella Vitti
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Maria Nuzzaci
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Rosanna Salvia
- Department of Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
- Spinoff XFlies s.r.l, University of Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Carmen Scieuzo
- Department of Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
- Spinoff XFlies s.r.l, University of Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Patrizia Falabella
- Department of Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
- Spinoff XFlies s.r.l, University of Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
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15
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Cheng X, Yang S, Fang Q, Dai S, Peng X, Sun M, Lian Z, Liu Y, Yang J, Xu J, Wang H, Jiang L. Biomacromolecule assembly of soy glycinin-potato starch complexes: Focus on structure, function, and applications. Carbohydr Polym 2023; 317:121101. [PMID: 37364963 DOI: 10.1016/j.carbpol.2023.121101] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 05/21/2023] [Accepted: 06/07/2023] [Indexed: 06/28/2023]
Abstract
The effect of the cross-linking mechanism and functional properties of soy glycinin (11S)-potato starch (PS) complexes was investigated in this study. The results showed that the binding effecting and spatial network structure of 11S-PS complexes via heated-induced cross-linking were adjusted by biopolymer ratios. In particular, 11S-PS complexes with the biopolymer ratios of 2:15, had a strongest intermolecular interaction through hydrogen bonds and hydrophobic force. Moreover, 11S-PS complexes at the biopolymer ratios of 2:15 exhibited a finer three-dimensional network structure, which was used as film-forming solution to enhance the barrier performance and mitigate the exposure to the environment. In addition, the 11S-PS complexes coating was effective in moderating the loss of nutrients, thereby extending their storage life in truss tomato preservation experiments. This study provides helpful to insights into the cross-linking mechanism of the 11S-PS complexes and the potential application of food-grade biopolymer composite coatings in food preservation.
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Affiliation(s)
- Xiaoyi Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Sai Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qi Fang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shicheng Dai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xinhui Peng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mingyue Sun
- College of Food Engineering, East University of Heilongjiang, Harbin, Heilongjiang 150066, China
| | - ZiTeng Lian
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yanwei Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - JinJie Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jing Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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16
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Zhang M, Yin Y, Li Y, Jiang Y, Hu X, Yi J. Chemometric Classification of Apple Cultivars Based on Physicochemical Properties: Raw Material Selection for Processing Applications. Foods 2023; 12:3095. [PMID: 37628094 PMCID: PMC10453866 DOI: 10.3390/foods12163095] [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: 07/15/2023] [Revised: 08/11/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
Apple cultivars exhibit significant diversity in fruit quality traits, creating distinct consumption scenarios. This study aimed to assess the physicochemical parameters and sensory attributes differences among fifteen apple cultivars and identify characteristic qualities suitable for various processed apple products using chemometric analysis. Relatively large differences were registered between cultivars for deflection, peel color, titratable acidity (TA), the ratio of total soluble solid to titratable acidity (TSS/TA), hardness, soluble sugar, and volatile organic compound contents. Sensory results showed significant differences existed among the preferences for different processed products. Based on the above results, all cultivars could be distinguished into three main clusters. Cluster I (i.e., Aziteke, Bakeai, Magic Flute, Royal Gala, Red General, Red Delicious, and Zhongqiuwang) demonstrated favorable appearance, high sensory scores, and rich aroma volatile compounds, making them suitable for direct consumption. Cluster II (i.e., Fuburuisi, Sinike, Honglu, and Huashuo) exhibited a higher sugar and acid content, making them suitable for apple juice production. Cluster III (i.e., Miqila, Honey Crisp, Shandong Fuji, and Yanfu 3) were more suitable for fresh-cut apples due to their good flavor and undesirable appearance. Several chemometric analyses effectively assessed differences among apple cultivars.
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Affiliation(s)
- Maiqi Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (M.Z.); (Y.Y.); (Y.L.); (Y.J.); (X.H.)
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Yihao Yin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (M.Z.); (Y.Y.); (Y.L.); (Y.J.); (X.H.)
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Yantong Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (M.Z.); (Y.Y.); (Y.L.); (Y.J.); (X.H.)
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Yongli Jiang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (M.Z.); (Y.Y.); (Y.L.); (Y.J.); (X.H.)
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (M.Z.); (Y.Y.); (Y.L.); (Y.J.); (X.H.)
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (M.Z.); (Y.Y.); (Y.L.); (Y.J.); (X.H.)
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
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17
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Liu Y, Zheng M. Fabrication of BODIPY/polyvinyl alcohol/alkaline lignin antibacterial composite films for food packing. Food Chem 2023; 427:136691. [PMID: 37390740 DOI: 10.1016/j.foodchem.2023.136691] [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: 01/04/2023] [Revised: 06/07/2023] [Accepted: 06/18/2023] [Indexed: 07/02/2023]
Abstract
Foodborne pathogens seriously endanger people's health and cause significant economic losses. Therefore, it is of great significance to design potent packaging materials with the function of alleviating food spoiling and extending shelf life. Here, three BODIPY derivatives (named as N-BDPI, B-BDPI and P-BDPI) were synthesized by substituting the 8-position of BODIPY with naphthalene, biphenyl and pyridine groups, respectively, and their photophysical properties as well as antibacterial capacities were characterized. The results demonstrated that N-BDPI had the best singlet oxygen generation ability and could completely kill S. aureus under light irradiation with the minimum inhibitory concentration of only 50 nmol/L. In addition, 1.0% BDPI@PVA/AL composite film was fabricated by doping N-BDPI into polyvinyl alcohol (PVA) and alkaline lignin (AL) exhibited high antibacterial activity on Gram-positive bacteria. The coating of strawberries with 1.0% BDPI@PVA/AL film not only effectively inhibited the mildew of strawberries, but also extended their shelf life.
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Affiliation(s)
- Yanchao Liu
- School of Chemistry and Life Science, Advanced Institute of Materials Science, Changchun University of Technology, 2055 Yanan Street, Changchun, Jilin 130012, PR China
| | - Min Zheng
- School of Chemistry and Life Science, Advanced Institute of Materials Science, Changchun University of Technology, 2055 Yanan Street, Changchun, Jilin 130012, PR China.
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18
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Yu Z, Wei Y, Fu C, Sablani SS, Huang Z, Han C, Li D, Sun Z, Qin H. Antimicrobial activity of gamma-poly (glutamic acid), a preservative coating for cherries. Colloids Surf B Biointerfaces 2023; 225:113272. [PMID: 36996631 DOI: 10.1016/j.colsurfb.2023.113272] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 03/13/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023]
Abstract
We investigated the minimum inhibitory concentration (MIC), antibacterial activity, and preservation ability of four molar masses of γ-polyglutamic acid (PGA) against Escherichia coli, Bacillus subtilis, and yeast. The antibacterial mechanism was determined based on the cell structure, membrane permeability, and microscopic morphology of the microorganisms. We then measured the weight loss, decay rate, total acid, catalase activity, peroxidase activity, and malondialdehyde content toward the possible use of PGA as a preservative coating for cherries. When the molar mass was greater than 700 kDa, the MIC for Escherichia coli and Bacillus subtilis was less than 2.5 mg/mL. The mechanism of action of the four molar masses of PGA was different with respect to the three microbial species, but a higher molar mass of PGA corresponded to stronger inhibition against the microbes. PGA of 2000 kDa molar mass damaged the microbial cellular structure, resulting in excretion of alkaline phosphatase, but PGA of 1.5 kDa molar mass affected the membrane permeability and the amount of soluble sugar. Scanning electron microscopy indicated the inhibitory effect of PGA. The antibacterial mechanism of PGA was related to the molar mass of PGA and the microbial membrane structure. Compared with the control, a PGA coating effectively inhibit the spoilage rate, delay the ripening, and prolong the shelf life of cherries.
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19
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Tafi E, Triunfo M, Guarnieri A, Ianniciello D, Salvia R, Scieuzo C, Ranieri A, Castagna A, Lepuri S, Hahn T, Zibek S, De Bonis A, Falabella P. Preliminary investigation on the effect of insect-based chitosan on preservation of coated fresh cherry tomatoes. Sci Rep 2023; 13:7030. [PMID: 37120448 PMCID: PMC10148861 DOI: 10.1038/s41598-023-33587-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 04/15/2023] [Indexed: 05/01/2023] Open
Abstract
Chitosan was produced from Hermetia illucens pupal exuviae by heterogeneous and homogeneous deacetylation. Tomato fruits (Solanum lycopersicum), that are one of the most grown and consumed food throughout the world, were coated with 0.5 and 1% chitosan, applied by dipping or spraying, and stored at room temperature or 4 °C, for a storage period of 30 days. Statistical analysis give different results depending on the analysed parameters: heterogeneous chitosan, indeed, had a better effect than the homogenous one in maintaining more stable physico-chemical parameters, while the homogenous chitosan improved the total phenols, flavonoids and antioxidant activity. Chitosan coatings applied by spraying were more effective in all the analyses. Chitosan derived from H. illucens always performed similarly to the commercial chitosan. However, a general better performance of insect-derived chitosan on the concentration of phenolics and flavonoids, and the antioxidant activity was observed as compared to the commercial one. Chitosan coating has already been successfully used for preservation of fresh fruits, as alternative to synthetic polymers, but this is the first investigation of chitosan produced from an insect for this application. These preliminary results are encouraging regarding the validation of the insect H. illucens as a source of chitosan.
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Affiliation(s)
- Elena Tafi
- Department of Sciences, University of Basilicata, Potenza, Italy
| | - Micaela Triunfo
- Department of Sciences, University of Basilicata, Potenza, Italy
| | - Anna Guarnieri
- Department of Sciences, University of Basilicata, Potenza, Italy
| | | | - Rosanna Salvia
- Department of Sciences, University of Basilicata, Potenza, Italy.
- Spinoff XFLIES s.r.l, University of Basilicata, Potenza, Italy.
| | - Carmen Scieuzo
- Department of Sciences, University of Basilicata, Potenza, Italy
- Spinoff XFLIES s.r.l, University of Basilicata, Potenza, Italy
| | - Annamaria Ranieri
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Antonella Castagna
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy.
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
| | - Samuel Lepuri
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Thomas Hahn
- Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, Stuttgart, Germany
| | - Susanne Zibek
- Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, Stuttgart, Germany
| | - Angela De Bonis
- Department of Sciences, University of Basilicata, Potenza, Italy
| | - Patrizia Falabella
- Department of Sciences, University of Basilicata, Potenza, Italy.
- Spinoff XFLIES s.r.l, University of Basilicata, Potenza, Italy.
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20
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Zhong Y, Zhang T, Zhang W, Wang G, Zhang Z, Zhao P, Liu X, Li H. Antibacterial castor oil-based waterborne polyurethane/gelatin films for packaging of strawberries. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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21
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Jeong DY, Lee ET, Lee J, Shin DC, Lee YH, Park JK. Effect of chemical structural properties of chitooligosaccharides on the immune activity of macrophages. Macromol Res 2023. [DOI: 10.1007/s13233-023-00143-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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22
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Sáez-Orviz S, Rendueles M, Díaz M. Impact of adding prebiotics and probiotics on the characteristics of edible films and coatings- a review. Food Res Int 2023; 164:112381. [PMID: 36737965 DOI: 10.1016/j.foodres.2022.112381] [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: 09/06/2022] [Revised: 12/13/2022] [Accepted: 12/24/2022] [Indexed: 12/31/2022]
Abstract
Nowadays, conventional packaging materials made using non-renewable sources are being replaced by more sustainable alternatives such as natural biopolymers (proteins, polysaccharides, and lipids). Within edible packaging, one can differentiate between edible films or coatings. This packaging can be additivated with bioactive compounds to develop functional food packaging, capable of improving the consumer's state of health. Among the bioactive compounds that can be added are probiotics and prebiotics. This review novelty highlighted recent research on edible films and coatings additivated with probiotics and prebiotics, the interactions between them and the matrix and the changes in their physic, chemical and mechanical properties. When bioactive compounds are added, critical factors must be considered when selecting the most suitable production processes. Particularly, as probiotics are living microorganisms, they are more sensitive to certain factors, such as pH or temperature, while prebiotic compounds are less problematic. The interactions that occur inside the matrix can be divided into two main groups: covalent bonding (-NH2, -NHR, -OH, -CO2H, etc) and non-covalent interactions (van der Waals forces, hydrogen bonding, hydrophobic and electrostatic interactions). When probiotics and prebiotics are added, covalent and non-covalent interactions are modified. The physical and mechanical properties of films and coatings depend directly on the interactions that take place between the biopolymers that form their matrix. Greater knowledge about the influence of these compounds on the interactions that occur inside the matrix will allow better control of these properties and better understanding of the behaviour of edible packaging additivated with probiotics and prebiotics.
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Affiliation(s)
- S Sáez-Orviz
- Department of Chemical and Environmental Engineering, University of Oviedo, C/Julián Clavería 8, 33006 Oviedo, Spain
| | - M Rendueles
- Department of Chemical and Environmental Engineering, University of Oviedo, C/Julián Clavería 8, 33006 Oviedo, Spain.
| | - M Díaz
- Department of Chemical and Environmental Engineering, University of Oviedo, C/Julián Clavería 8, 33006 Oviedo, Spain
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23
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Guo Q, Qing Y, Qiang L, Du G, Shi K, Tang J, Yan X, Chen H, Yue Y, He Y, Yuan Y, Yue T. Improving microbiological and physicochemical properties of fresh-cut apples using carvacrol emulsions. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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24
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De Bruno A, Gattuso A, Ritorto D, Piscopo A, Poiana M. Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries. Foods 2023; 12:foods12030488. [PMID: 36766017 PMCID: PMC9914418 DOI: 10.3390/foods12030488] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
In this study, the effects of the application of edible coatings on the shelf life of the strawberry were evaluated, with the aim of extending the fruit's availability and shelf life while preserving its qualitative characteristics. In particular, the application of edible coatings enriched with a natural antioxidant to strawberries was evaluated for their physicochemical, microbial, and structural properties, during a storage period (up to 14 days) at refrigerated temperature. The experimental plan provided the formulation for edible coatings enriched with different concentrations of a natural antioxidant extract obtained from bergamot (Citrus bergamia Risso) pomace (1, 2.5, and 5%), bergamot essential oil (0.1% v/v and 0.2% v/v), and a synthetic antioxidant, butylated hydroxytoluene (BHT, 100 ppm). Moreover, a control test with untreated strawberries was considered. The enriched gum Arabic coatings provided good results related to the preservation of the qualitative parameters of the strawberries. The samples coated with the antioxidant extract (2.5%, sample D) and bergamot essential oil (0.1%, sample F) showed the best maintenance of the qualitative parameters after 14 days, showing lower decay rates (36% D and 27% F), good acceptability by consumers (between 5 and 6), and good retention of ascorbic acid (>30 mg 100 g-1).
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Affiliation(s)
- Alessandra De Bruno
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Antonio Gattuso
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
- Experimental Station for the Industry of the Essential Oils and Citrus Products SSEA, 89127 Reggio Calabria, Italy
| | - Davide Ritorto
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Amalia Piscopo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Marco Poiana
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
- Correspondence: ; Tel.: +39-0965-1694367
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JIANG W, PAN L, ZHU Z. Effect of calcium on rheological properties of Abelmoschus esculentus (okra) pod polysaccharide and its application in Annona squamosa. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.112622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Wei JIANG
- Tianjin University of Science and Technology, China; Tianjin University of Science and Technology, China; Zunyi Medical and Pharmaceutical College, China
| | - Lichao PAN
- Tianjin University of Science and Technology, China; Tianjin University of Science and Technology, China
| | - Zhenyuan ZHU
- Tianjin University of Science and Technology, China; Tianjin University of Science and Technology, China
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Li L, Wang W, Sun J, Chen Z, Ma Q, Ke H, Yang J. Improved properties of polyvinyl alcohol films blended with aligned nanocellulose particles induced by a magnetic field. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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27
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Shuang FF, Zong CM, Wang CC, Hu RZ, Shen YS, Ju YX, Yao XH, Chen T, Zhao WG, Zhang DY. Chlorogenic acid and cellulose nanocrystal–assisted crosslinking preparation of a silk-based film to extend the shelf life of strawberries. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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28
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Duarte LG, Picone CS. Antimicrobial activity of lactoferrin-chitosan-gellan nanoparticles and their influence on strawberry preservation. Food Res Int 2022; 159:111586. [DOI: 10.1016/j.foodres.2022.111586] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/08/2022] [Accepted: 06/24/2022] [Indexed: 01/09/2023]
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29
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Exploring the mechanism of Akebia trifoliata fruit cracking based on cell-wall metabolism. Food Res Int 2022; 157:111219. [DOI: 10.1016/j.foodres.2022.111219] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 04/03/2022] [Accepted: 04/04/2022] [Indexed: 02/06/2023]
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30
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Yang C, Lu JH, Xu MT, Shi XC, Song ZW, Chen TM, Herrera-Balandrano DD, Zhang YJ, Laborda P, Shahriar M, Wang SY. Evaluation of chitosan coatings enriched with turmeric and green tea extracts on postharvest preservation of strawberries. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113551] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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31
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Wang XH, Song XJ, Zhang DJ, Li ZJ, Wang HJ. Preparation and characterization of natamycin-incorporated agar film and its application on preservation of strawberries. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100863] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Srichiangsa N, Ounkaew A, Kasemsiri P, Okhawilai M, Hiziroglu S, Theerakulpisut S, Chindaprasirt P. Facile fabrication of green synthesized silver-decorated magnetic particles for coating of bioactive packaging. CELLULOSE (LONDON, ENGLAND) 2022; 29:5853-5868. [PMID: 35669847 PMCID: PMC9142828 DOI: 10.1007/s10570-022-04636-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Accepted: 05/05/2022] [Indexed: 06/15/2023]
Abstract
UNLABELLED To avoid bacterial and viral infections on food products, the use of antibacterial and antiviral packaging offers great benefit to the food industry. In this study, the coating of paper packaging with silver-decorated magnetic particles (Ag@Fe3O4) was developed. The Ag@Fe3O4 was prepared by a facile and environmentally friendly method using extracted spent coffee grounds (ex-SCG). The effects of Ag@Fe3O4 content on properties of coated paper were investigated. The overall properties of coated paper improved when the Ag@Fe3O4 content increased up to 0.15%w/v. An increase in tensile strength of 154.01% and a decrease in water vapor permeability of 48.50% were found in coated paper with 0.15%w/v Ag@Fe3O4. Furthermore, the coated paper also exhibited the synergistic effect on antibacterial activities against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The release of metal ions in food simulants and kinetic release parameters were also studied. The release of silver ions and ferrous ions in food simulants met the requirement of overall migration limit of the European Standard. The paper coated with 0.15%w/v Ag@Fe3O4 had better capabilities to maintain quality and extend shelf-life of tomatoes. The obtained Ag@Fe3O4 coated paper is promising for bioactive food packaging to retain food freshness. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s10570-022-04636-0.
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Affiliation(s)
- Natnaree Srichiangsa
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Artjima Ounkaew
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Pornnapa Kasemsiri
- Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Manunya Okhawilai
- Metallurgy and Materials Science Research Institute, Chulalongkorn University, Bangkok, 10330 Thailand
- Center of Excellence in Responsive Wearable Materials, Chulalongkorn University, Bangkok, 10330 Thailand
| | - Salim Hiziroglu
- Department of Natural Resource Ecology and Management, Oklahoma State University, 303-G Agricultural Hall, Stillwater, OK 74078 USA
| | - Somnuk Theerakulpisut
- Energy Management and Conservation Office, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Prinya Chindaprasirt
- Sustainable Infrastructure Research and Development Center, Department of Civil Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen, 40002 Thailand
- Academy of Science, Royal Society of Thailand, Bangkok, Thailand
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Liu T, Li J, Tang Q, Qiu P, Gou D, Zhao J. Chitosan-Based Materials: An Overview of Potential Applications in Food Packaging. Foods 2022; 11:1490. [PMID: 35627060 PMCID: PMC9141390 DOI: 10.3390/foods11101490] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/18/2022] [Accepted: 05/18/2022] [Indexed: 01/14/2023] Open
Abstract
Chitosan is a multifunctional biopolymer that is widely used in the food and medical fields because of its good antibacterial, antioxidant, and enzyme inhibiting activity and its degradability. The biological activity of chitosan as a new food preservation material has gradually become a hot research topic. This paper reviews recent research on the bioactive mechanism of chitosan and introduces strategies for modifying and applying chitosan for food preservation and different preservation techniques to explore the potential application value of active chitosan-based food packaging. Finally, issues and perspectives on the role of chitosan in enhancing the freshness of food products are presented to provide a theoretical basis and scientific reference for subsequent research.
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Affiliation(s)
| | | | | | | | | | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China; (T.L.); (J.L.); (Q.T.); (P.Q.); (D.G.)
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Effects of γ-Irradiation on Structure and Functional Properties of Pea Fiber. Foods 2022; 11:foods11101433. [PMID: 35627001 PMCID: PMC9141299 DOI: 10.3390/foods11101433] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 05/10/2022] [Accepted: 05/11/2022] [Indexed: 12/25/2022] Open
Abstract
In this study, pea residue reserve insoluble diet fiber (hereinafter referred to as pea fiber) was used as a raw material. The effects of γ-irradiation doses (0, 0.5, 1, 2, 3, and 5 kGy) on the structural properties (main composition, particle size and specific surface area, scanning electron microscope (SEM) microstructure, Fourier transform infrared spectroscopy, and X-ray diffraction) and functional properties (oil-holding capacity, swelling and water-holding capacity, and adsorption properties) of pea fiber were explored. The results show that, when the γ-irradiation dose was 2 kGy, compared with the untreated sample, the contents of cellulose, hemicellulose and lignin in pea fiber decreased by 1.34 ± 0.42%, 2.56 ± 0.03% and 2.02 ± 0.05%, respectively, and the volume particle size of pea fiber decreased by 17.43 ± 2.35 μm. The specific surface area increased by 23.70 ± 2.24 m2/kg and the crystallinity decreased by 7.65%. Pore and irregular particles appeared on the microstructure surface of the pea fiber treated with γ-irradiation. The results of the infrared spectrum showed that the hemicellulose and lignin in pea fiber were destroyed by γ-irradiation. These results indicate that γ-irradiation can significantly affect the structural properties of pea fiber. When the γ-irradiation dose was 2 kGy, the highest oil-holding capacity, swelling capacity and water-holding capacity of pea fiber were 8.12 ± 0.12 g/g, 19.75 ± 0.37 mL/g and 8.35 ± 0.18 g/g, respectively, and the adsorption capacities of sodium nitre, cholesterol and glucose were also the strongest. These results indicate that the functional properties of pea fiber are improved by γ-irradiation. In this study, γ-irradiation technology was used as pretreatment to provide a theoretical basis for the application of pea fiber in food processing.
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35
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Gan L, Jiang G, Yang Y, Zheng B, Zhang S, Li X, Tian Y, Peng B. Development and characterization of levan/pullulan/chitosan edible films enriched with ε-polylysine for active food packaging. Food Chem 2022; 388:132989. [PMID: 35447595 DOI: 10.1016/j.foodchem.2022.132989] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 04/11/2022] [Accepted: 04/13/2022] [Indexed: 01/14/2023]
Abstract
The levan/pullulan/chitosan edible films, enriched with ε-polylysine, as an antimicrobial agent, were successfully fabricated by the casting method, and their applicability for food packaging was systematically evaluated by several analytical techniques. An increase in the levan/pullulan ratios (ranged from 0:6 to 3:3) in the films showed a decreased water solubility (from 72.21% to 26.64%) and oxygen permeability (from 48.75 × 10-2 g·mm·m-2·d-1·kPa-1 to 4.45 × 10-2 g·mm·m-2·d-1·kPa-1), and increased elongation at break (from 10.92% to 46.61%). All the films showed a strong inhibitory effect on two typical food-borne pathogens and good biodegradability in the soil. These films were employed as edible coatings on strawberries, and the storage stability was investigated by means of physical and biochemical parameters. Compared to control, the weight loss, firmness, and total soluble solids of the coated strawberries showed a downward trend. Overall, these findings suggest that the developed edible films could be a potential approach for sustainable active food packaging.
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Affiliation(s)
- Longzhan Gan
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China
| | - Guangyang Jiang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China
| | - Yichen Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China
| | - Bijun Zheng
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China
| | - Shihao Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China
| | - Xiaoguang Li
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China
| | - Yongqiang Tian
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China.
| | - Biyu Peng
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China; Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, PR China
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36
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Fan TT, Zhang J, Cao JX, Xia MH, Wang T, Cao S. Effects of resveratrol treatment on quality and antioxidant properties of postharvest strawberry fruit. J Food Biochem 2022; 46:e14176. [PMID: 35393646 DOI: 10.1111/jfbc.14176] [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: 01/04/2022] [Revised: 03/07/2022] [Accepted: 03/25/2022] [Indexed: 01/26/2023]
Abstract
Strawberry fruit is one of people's favorite fruits. It has high nutritional value and health care effects. Strawberries lose their edible value quickly after being picked because of their thin skin, which is easily damaged. In order to find a method to maintain the quality of strawberries, the effects of resveratrol treatment on the nutritional quality and antioxidant metabolism of strawberry fruit were studied. The result indicated that 100 μM resveratrol was the optimal concentration to delay the occurrence of decay. Strawberry fruit treated with resveratrol delayed the decrease in firmness, total soluble solids (TSS), total phenolics content (TPC), total flavonoid content (TFC), vitamin C (Vc) content,1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2'-azino-bis (3-ethylbezothi- azot-hiazoline-6-sulfonic acid) (ABTS) radical scavenging capacities. The malondialdehyde (MDA) content, hydrogen peroxide (H2 O2 ) content, and superoxide anion (O2 •- ) production of control fruit were significantly higher than those of treated fruit. Strawberry fruit treated with resveratrol also increased the activities of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) during storage. Therefore, resveratrol has been proved to effectively improve the nutritional quality and antioxidant properties of strawberry fruit. PRACTICAL APPLICATIONS: Strawberry fruit is rich in nutrients, which is beneficial to human health. But strawberry fruit has high water content and soft tissue, which is easy to be damaged and decayed. Therefore, it is particularly important to find a way to maintain strawberry fruit quality. In this study, resveratrol has good antioxidant, health care, and antibacterial properties. Resveratrol treatment can maintain the nutritional quality of strawberry fruit and can be used as an effective method for strawberry fruit preservation.
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Affiliation(s)
- Ting-Ting Fan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Jing Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Jun-Xuan Cao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Ming-Hui Xia
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Tong Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Shuqing Cao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
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Qiu J, Liu C, Li Y, Xie B, Zhu Z. Effects of postharvest treatment with pullulan, calcium chloride and chitosan on quality and sugar metabolism of
Annona squamosa
during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jing‐Yi Qiu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin P.R. China
- Key Laboratory of Food Quality and Health of Tianjin Tianjin University of Science and Technology Tianjin P.R. China
- College of Food Science and Engineering Tianjin University of Science and Technology Tianjin P.R. China
| | - Chun‐Yu Liu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin P.R. China
- Key Laboratory of Food Quality and Health of Tianjin Tianjin University of Science and Technology Tianjin P.R. China
- College of Food Science and Engineering Tianjin University of Science and Technology Tianjin P.R. China
| | - Ya‐Qi Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin P.R. China
- Key Laboratory of Food Quality and Health of Tianjin Tianjin University of Science and Technology Tianjin P.R. China
- College of Food Science and Engineering Tianjin University of Science and Technology Tianjin P.R. China
| | - Bei‐Yu Xie
- College of Food Science and Engineering Tianjin University of Science and Technology Tianjin P.R. China
| | - Zhen‐Yuan Zhu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin P.R. China
- Key Laboratory of Food Quality and Health of Tianjin Tianjin University of Science and Technology Tianjin P.R. China
- College of Food Science and Engineering Tianjin University of Science and Technology Tianjin P.R. China
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Xie Y, Cheng G, Wu Z, Shi S, Zhao J, Jiang L, Jiang D, Yuan M, Wang Y, Yuan M. Preparation and Characterization of New Electrospun Poly(lactic acid) Nanofiber Antioxidative Active Packaging Films Containing MCM-41 Mesoporous Molecular Sieve Loaded with Phloridzin and Their Application in Strawberry Packaging. NANOMATERIALS 2022; 12:nano12071229. [PMID: 35407347 PMCID: PMC9000760 DOI: 10.3390/nano12071229] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/31/2022] [Accepted: 03/31/2022] [Indexed: 12/13/2022]
Abstract
Health concerns about food safety have increased in recent years. In order to ensure the safety and increase the shelf-life of food, many methods have been used to slow down the oxidation rate of food fat. In order to solve this problem, a new type of antioxidant-active packaging has emerged. Poly(lactic acid) (PLA) films containing phloridzin adsorbed on to an MCM-41 mesoporous molecular sieve were prepared by electrostatic spinning, using PLA as a film-forming substrate, phloridzin as an antioxidant, and MCM-41 as the adsorption and controlled release carrier. The physical properties of the new films—including microscopic structure, water vapor transmission rate, and fresh-keeping effects, as well as the mechanical, thermal, antioxidant, and antibacterial properties—were studied. When the mass ratio of MCM-41 to phloridzin is 1:2, the nanofiber membrane achieves a 53.61% free-radical scavenging rate and better antibacterial performance (85.22%) due to the high content of phloridzin (30.54%). Additionally, when the mass ratio of the molecular sieve to phloridzin is 1:2 and 3:4 (with the best antibacterial performance of 89.30%), the films significantly delay lipid oxidation in the strawberry packaging, allowing the fresh-keeping time to be extended to up to 21 days before mildew appears. In this study, an MCM-41 mesoporous molecular sieve was used to load phloridzin for the first time. The packaging film with phloridzin, MCM-41, and poly(lactic acid) were used as the raw materials and electrospinning technology was used to prepare the packaging film with antioxidant activity. The packaging film was used for the first time in the packaging of strawberries.
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Affiliation(s)
- Yuan Xie
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China;
| | - Zhoushan Wu
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, Yunnan Minzu University, Kunming 650500, China; (Z.W.); (S.S.); (J.Z.)
| | - Shang Shi
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, Yunnan Minzu University, Kunming 650500, China; (Z.W.); (S.S.); (J.Z.)
| | - Jinghao Zhao
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, Yunnan Minzu University, Kunming 650500, China; (Z.W.); (S.S.); (J.Z.)
| | - Lin Jiang
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
| | - Dengbang Jiang
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
| | - Mingwei Yuan
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
| | - Yudan Wang
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, Yunnan Minzu University, Kunming 650500, China; (Z.W.); (S.S.); (J.Z.)
- Correspondence: (Y.W.); (M.Y.)
| | - Minglong Yuan
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
- Correspondence: (Y.W.); (M.Y.)
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Extraction and Characterization of Pectin from Jerusalem ArtiChoke Residue and Its Application in Blueberry Preservation. COATINGS 2022. [DOI: 10.3390/coatings12030385] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
To prolong the storage period of blueberry and improve its shelf-life quality, an edible coating based on chitosan was developed, and different contents of pectin were added to the coating. In this study, Jerusalem artichoke residue was used as a source of pectin, which is a byproduct of the processing of inulin. The extracted pectin has a low cost and high quality, which is very suitable for the preservation of coating. The coating was prepared and the chemical properties of the coating were characterized by SEM, XRD, TG, and FTIR. The barrier properties of the coating were analyzed by thickness, water content, solubility, and water vapor permeability. The results showed that the pectin coating exhibited excellent performance in blueberry preservation. Following 16 days of storage, the decay and weight loss rates of blueberry treated with 0.2% pectin coating decreased by 33 and 22%, respectively. Moreover, the organic acid consumption of the coated blueberry slowed and the anthocyanins were better preserved. As a low-cost, safe, and efficient technology, the pectin chitosan composite coating has significant potential in the berries preservation industry.
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40
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Lin Y, Huang R, Sun X, Yu X, Xiao Y, Wang L, Hu W, Zhong T. The p-Anisaldehyde/β-cyclodextrin inclusion complexes as fumigation agent for control of postharvest decay and quality of strawberry. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108346] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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41
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Mousavi SR, Rahmati-Joneidabad M, Noshad M. Effect of chia seed mucilage/bacterial cellulose edible coating on bioactive compounds and antioxidant activity of strawberries during cold storage. Int J Biol Macromol 2021; 190:618-623. [PMID: 34509518 DOI: 10.1016/j.ijbiomac.2021.08.213] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 08/12/2021] [Accepted: 08/30/2021] [Indexed: 11/28/2022]
Abstract
This study aimed to investigate the effect of chia seed mucilage (CSM) - bacterial cellulose nano-fiber (CNF) edible coating on bioactive compounds and antioxidant enzyme activity of strawberries. Strawberries were coated with CSM containing 0.6 and 8.0% (w/w) of CNF. The content of total phenol, flavonoids, anthocyanin, ascorbic acid, protein content, antioxidant activity and the activity of polyphenol oxidase, peroxidase, superoxide dismutase and phenylalanine ammonia-lyase enzymes were evaluated. The use of CSM - CNF edible coatings further preserved the phenolic, flavonoid, ascorbic acid and antioxidant activity of strawberries, and this effect was more evident in the CSM-coated sample containing CNF; However, the accumulation of anthocyanins in the coated samples was lower than the control sample. The activity of polyphenol oxidase and peroxidase enzymes, which lead to the degradation of phenolic compounds and brown color in the product, was also effectively controlled by the edible coating.
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Affiliation(s)
- Seyed Rasoul Mousavi
- Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
| | - Mostafa Rahmati-Joneidabad
- Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
| | - Mohammad Noshad
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
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42
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Abu Salha B, Perkas N, Gedanken A. Making salty cucumbers and honeyed apples by applying the sonochemical method. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4263-4269. [PMID: 34538909 PMCID: PMC8405738 DOI: 10.1007/s13197-020-04900-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2020] [Accepted: 11/10/2020] [Indexed: 06/13/2023]
Abstract
Sonochemistry was applied in the last few years for coating surfaces of various substrates for imparting desired properties to the surface. In the current paper the coating of cucumbers with NaCl nanoparticles and apples with honey nanoparticles was accomplished by applying the sonochemical method. In both coating the nanoparticles were deposited from aqueous solutions. The products were characterized by Inductively coupled plasma, Dynamic light scattering, Scanning electron microscopy, and Nuclear magnetic resonance.
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Affiliation(s)
- Belal Abu Salha
- Department of Chemistry and the BINA Center, Bar-Ilan University, 5290002 Ramat-Gan, Israel
| | - Nina Perkas
- Department of Chemistry and the BINA Center, Bar-Ilan University, 5290002 Ramat-Gan, Israel
| | - Aharon Gedanken
- Department of Chemistry and the BINA Center, Bar-Ilan University, 5290002 Ramat-Gan, Israel
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43
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Antibacterial Properties of Coaxial Spinning Membrane of Methyl ferulate/zein and Its Preservation Effect on Sea Bass. Foods 2021; 10:foods10102385. [PMID: 34681434 PMCID: PMC8535954 DOI: 10.3390/foods10102385] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 09/14/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Methyl ferulate is a new natural antibacterial agent with strong activity and low toxicity. It has good application prospects in food preservation. In this paper, the antibacterial activity of methyl ferulate against Shigella putrefaciens was verified, and it was embedded into zein by electrospinning technology to prepare fiber membranes. The addition of methyl ferulate could improve the tensile strength of zein fiber membrane and decrease the crystallinity of the membrane, which was mainly a physical combination. The fiber membrane improved the thermal stability of methyl ferulate. The water contact angle (WCA) decreased to 54.85°. The results showed that methyl ferulate in fiber membrane could be released slowly, gradually exerting its antibacterial activity. After coating perch with methyl ferulate/zein fiber membrane, the growth of microorganisms in perch meat was inhibited, and the pH value and total volatile basic nitrogen (TVB-N)content were effectively increased. In a word, methyl ferulate had antibacterial activity in the fiber film, which was able to achieve a sustained release effect in the process of fish packaging, prolonging its antibacterial activity, and having preservation effect on sea bass; thus, it could be used in food packaging.
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44
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Muley AB, Kedia P, Pegu K, Kausley SB, Rai B. Analyzing the physical and biochemical changes in strawberries during storage at different temperatures and the development of kinetic models. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01146-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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45
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Liu C, Jin T, Liu W, Hao W, Yan L, Zheng L. Effects of hydroxyethyl cellulose and sodium alginate edible coating containing asparagus waste extract on postharvest quality of strawberry fruit. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111770] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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46
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Jiang Y, Yin H, Zhou X, Wang D, Zhong Y, Xia Q, Deng Y, Zhao Y. Antimicrobial, antioxidant and physical properties of chitosan film containing Akebia trifoliata (Thunb.) Koidz. peel extract/montmorillonite and its application. Food Chem 2021; 361:130111. [PMID: 34044213 DOI: 10.1016/j.foodchem.2021.130111] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 05/04/2021] [Accepted: 05/12/2021] [Indexed: 12/18/2022]
Abstract
A novel active packaging film was prepared in this study that incorporated Akebia trifoliata (Thunb.) Koidz. peel extracts (APE) and montmorillonite (MMT) into chitosan (CH) films. Compared with the pure CH film, the CH/APE film showed significantly higher tensile strength, elongation at break, UV light resistance, and antibacterial activity; the CH/MMT film displayed significant increases in contact angle, antioxidant activity, oxygen permeability, and thermal stability. SEM and AFM analyses showed that the additions were well-distributed into the CH matrix, but MMT induced a more compact and rougher structure. The CH-based film formula was optimized using the single-factor test and Box-Behnken design and was 0.15% MMT, 0.15% APE, and 1.50% CH. Besides, the optimized coating was applied in the postharvest preservation of A. trifoliata fruits, which yielded a significant effect on the delaying crack and mature of the fruits during 35 days of storage at 5 °C.
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Affiliation(s)
- Yongli Jiang
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Hao Yin
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Xuefu Zhou
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Danfeng Wang
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yu Zhong
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Yun Deng
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
| | - Yanyun Zhao
- Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR, USA
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47
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Xiao Y, Liu Y, Kang S, Xu H. Insight into the formation mechanism of soy protein isolate films improved by cellulose nanocrystals. Food Chem 2021; 359:129971. [PMID: 33962191 DOI: 10.1016/j.foodchem.2021.129971] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 03/17/2021] [Accepted: 04/24/2021] [Indexed: 10/21/2022]
Abstract
This study aimed to evaluate the effects of cellulose nanocrystals (CNC) on the basic properties of soy protein isolate films, and especially to propose the corresponding formation mechanism. Tensile strength, barrier properties, and water resistance were effectively improved after the formation of nanocomposite films. Incorporating CNC could restrict water mobility and improve the viscoelastic properties of films. Appropriate content of CNC (0.50% and 0.75%) promoted the construction of a more homogeneous and compact film structure, which may be attributed to the CNC-induced conformational modifications and the enhanced hydrophobic and hydrogen-bond interactions. While excessive CNC (1.00%) was not conducive to the integrity and continuity of film structures, resulting in the weakened functional properties. The obtained films were able to decrease total viable counts and total volatile basic nitrogen of stored pork, and extend the shelf-life of strawberry. This work offers a theoretical basis for the application of CNC in packaging industry.
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Affiliation(s)
- Yaqing Xiao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yingnan Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Shufang Kang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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48
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Kang S, Xiao Y, Guo X, Huang A, Xu H. Development of gum arabic-based nanocomposite films reinforced with cellulose nanocrystals for strawberry preservation. Food Chem 2021; 350:129199. [PMID: 33610843 DOI: 10.1016/j.foodchem.2021.129199] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 01/05/2021] [Accepted: 01/21/2021] [Indexed: 02/03/2023]
Abstract
The present study aimed to develop a new bio-nanocomposite film based on gum arabic (GA) reinforced with cellulose nanocrystals (CNC). CNC was successfully fabricated and its microstructure was characterized. Subsequently, the effects of CNC on the rheological, physicochemical and functional properties of GA-based films were systematically evaluated. Results showed that the tensile strength (2.21 MPa) and elongation at break (62.79%) of film incorporated with 4% (w/w) CNC were effectively increased compared with the GA film (1.08 MPa and 42.50%). Additionally, 4% CNC reduced the water vapor and oxygen permeability by 10.61% and 25.30% respectively, while improved the ultraviolet light barrier and thermal stability of film. The well dispersion and filling effect of nanofiller contributed to form a compact and homogeneous film structure. Furthermore, the film containing 4% CNC decreased the weight loss of strawberries by 23.80% compared with the control group, thus delaying the deterioration of strawberry quality during storage.
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Affiliation(s)
- Shufang Kang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yaqing Xiao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Xinyu Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Aiyun Huang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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49
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Liu Y, Bu M, Gong X, He J, Zhan Y. Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:666-672. [PMID: 32696460 DOI: 10.1002/jsfa.10679] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 05/28/2020] [Accepted: 07/21/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The volatile organic compounds (VOCs) produced from avocados during storage may be distinct at different periods, and this difference may be related to their degree of maturity, for which no relevant research has been conducted yet. RESULTS A total of 30 typical target compounds were identified by gas chromatography-ion mobility spectrometry (GC-IMS) combined with principal component analysis (PCA) for the VOCs produced during the post-harvesting process of avocado. With an increase in storage time, the VOCs content produced by avocado due to ripening continued to increase, and the uptrend was particularly obvious on day 13. The storage time of avocado could be distinguished according to the PC1 and PC2 values in the PCA chart. CONCLUSION GC-IMS detection combined with PCA was used to establish the fingerprints of VOCs in avocado for the first time. The maturity of avocados was determined by identifying the signal strength of characteristic VOCs, and this method could be of great potential to predict the maturity of fruits in the future. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yijun Liu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
- Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Zhanjiang, China
| | - Mengting Bu
- College of Tropical Crops Institute, Yunnan Agricultural University, Kunming, China
| | - Xiao Gong
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
- Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Zhanjiang, China
| | - Jinna He
- Shandong Hanon Instruments Co Ltd, Dezhou, China
| | - Yu Zhan
- Shandong Hanon Instruments Co Ltd, Dezhou, China
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50
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Tavassoli-Kafrani E, Gamage MV, Dumée LF, Kong L, Zhao S. Edible films and coatings for shelf life extension of mango: a review. Crit Rev Food Sci Nutr 2020; 62:2432-2459. [PMID: 33280405 DOI: 10.1080/10408398.2020.1853038] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Edible films and coatings are eco-friendly promising materials for preserving the quality and extending the shelf life of fresh and minimally-processed fruits. They can form protective layers around fruits, regulate their respiration rates, and protect them from loss of water, tissue softening, browning, and microbial contamination. Edible films and coatings have many advantages over other post-harvest treatments. They can add commercial value to fruits by enhancing their appearance, and act as carriers of functional ingredients, such as antioxidants, antimicrobial agents and nutraceuticals. Mango, a highly perishable tropical fruit, has a short post-harvest life, which limits transport to distant markets. Application of edible films and coatings on mango fruits is an effective method to preserve their quality and safety. This paper provides an overview of desirable properties for films and coatings, and recent development in different edible coatings for both fresh and minimally-processed mango. The most popular edible coating materials, such as chitosan, waxes, starch, gums, and cellulose used for mango are reviewed. The commercialization of coating formulations and equipment used for application of coatings are discussed. The environmental impacts, safety aspects, and the challenges encountered are outlined. The opportunities to use other coating materials, such as aloe-vera gel, microbial polysaccharides, and photosynthetic microorganisms are also examined.
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Affiliation(s)
- Elham Tavassoli-Kafrani
- Geelong, Institute for Frontier Materials, Deakin University, Melbourne, Victoria, Australia
| | | | - Ludovic F Dumée
- Geelong, Institute for Frontier Materials, Deakin University, Melbourne, Victoria, Australia
| | - Lingxue Kong
- Geelong, Institute for Frontier Materials, Deakin University, Melbourne, Victoria, Australia
| | - Shuaifei Zhao
- Geelong, Institute for Frontier Materials, Deakin University, Melbourne, Victoria, Australia
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