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Kong P, Rosnan SM, Enomae T. Carboxymethyl cellulose-chitosan edible films for food packaging: A review of recent advances. Carbohydr Polym 2024; 346:122612. [PMID: 39245494 DOI: 10.1016/j.carbpol.2024.122612] [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: 05/17/2024] [Revised: 08/10/2024] [Accepted: 08/12/2024] [Indexed: 09/10/2024]
Abstract
Polysaccharide-based edible films have been widely developed as food packaging materials in response to the rising environmental concerns caused by the extensive use of plastic packaging. In recent years, the integration of carboxymethyl cellulose (CMC) and chitosan (CS) for a binary edible film has received considerable interest because this binary edible film can retain the advantages of both constituents (e.g., the great oxygen barrier ability of CMC and moderate antimicrobial activity of CS) while mitigating their respective disadvantages (e.g., the low water resistance of CMC and poor mechanical strength of CS). This review aims to present the latest advancements in CMC-CS edible films. The preparation methods and properties of CMC-CS edible films are comprehensively introduced. Potential additives and technologies utilized to enhance the properties are discussed. The applications of CMC-CS edible films on food products are summarized. Literature shows that the current preparation methods for CMC-CS edible film are solvent-casting (main) and thermo-mechanical methods. The CMC-CS binary films have superior properties compared to films made from a single constituent. Moreover, some properties, such as physical strength, antibacterial ability, and antioxidant activity, can be greatly enhanced via the incorporation of some bioactive substances (e.g. essential oils and nanomaterials). To date, several applications of CMC-CS edible films in vegetables, fruits, dry foods, dairy products, and meats have been studied. Overall, CMC-CS edible films are highly promising as food packaging materials.
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Affiliation(s)
- Peifu Kong
- Degree Programs in Life and Earth Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan.
| | - Shalida Mohd Rosnan
- College of Creative Arts, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
| | - Toshiharu Enomae
- Institute of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan.
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2
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Wang Z, Zheng Y, Hu Y, Yang L, Liu X, Zhao R, Gao M, Li Z, Feng Y, Xu Y, Li N, Yang J, Wang Q, An L. Improvement of antibacterial activity of polysaccharides via chemical modification: A review. Int J Biol Macromol 2024; 269:132163. [PMID: 38729490 DOI: 10.1016/j.ijbiomac.2024.132163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 04/16/2024] [Accepted: 05/05/2024] [Indexed: 05/12/2024]
Abstract
Antibiotic residue and bacterial resistance induced by antibiotic abuse have seriously threatened food safety and human healthiness. Thus, the development and application of safe, high-efficiency, and environmentally friendly antibiotic alternatives are urgently necessary. Apart from antitumor, antivirus, anti-inflammatory, gut microbiota regulation, immunity improvement, and growth promotion activities, polysaccharides also have antibacterial activity, but such activity is relatively low, which cannot satisfy the requirements of food preservation, clinical sterilization, livestock feeding, and agricultural cultivation. Chemical modification not only provides polysaccharides with better antibacterial activity, but also promotes easy operation and large-scale production. Herein, the enhancement of the antibacterial activity of polysaccharides via acetylation, sulfation, phosphorylation, carboxymethylation, selenation, amination, acid graft, and other chemical modifications is reviewed. Meanwhile, a new trend on the application of loading chemically modified polysaccharides into nanostructures is discussed. Furthermore, possible limitations and future recommendations for the development and application of chemically modified polysaccharides with better antibacterial activity are suggested.
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Affiliation(s)
- Zichao Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yi Zheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yiwei Hu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Libo Yang
- School of Landscape and Ecological Engineering, Hebei University of Engineering, 19 Taiji Road, Handan, Hebei 056038, China.
| | - Xirui Liu
- School of Foreign Languages, Henan University of Technology, Zhengzhou 450001, China
| | - Renyong Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Minjie Gao
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Zhitao Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Yingjie Feng
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China
| | - Yongming Xu
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China
| | - Na Li
- Henan Institute of Medical and Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Jinchu Yang
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China.
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Lemei An
- Department of Rheumatology and Clinical Immunology, Henan Provincial People's Hospital, People's Hospital of Zhengzhou University, Zhengzhou 450003, China.
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3
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Chen X, Lan W, Xie J. Characterization of active films based on chitosan/polyvinyl alcohol integrated with ginger essential oil-loaded bacterial cellulose and application in sea bass (Lateolabrax japonicas) packaging. Food Chem 2024; 441:138343. [PMID: 38211477 DOI: 10.1016/j.foodchem.2023.138343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 12/21/2023] [Accepted: 12/30/2023] [Indexed: 01/13/2024]
Abstract
The poor mechanical properties, low water-resistance, and limited antimicrobial activity of chitosan (CS)/polyvinyl alcohol (PVA) based film limited its application in aquatic product preservation. Herein, bacterial cellulose (BC) was used to load ginger essential oil (GEO). The effects of the addition of BC and different concentrations of GEO on the physicochemical and antimicrobial activities of films were systematically evaluated. Finally, the application of sea bass fillets was investigated. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction analysis (XRD) analysis indicated dense networks were formed, which was verified by enhanced physical properties. The mechanical properties, barrier properties, and antimicrobial activities enhanced as GEO concentration increased. CPB0.8 (0.8 % GEO) film had better tensile strength (TS) and barrier performance, improved the quality, and extended the shelf-life of sea bass for another 6 days at least. Overall, active films are potential packaging materials for aquatic products.
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Affiliation(s)
- Xuening Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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4
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Hu S, Zhao R, Chi X, Chen T, Li Y, Xu Y, Zhu B, Hu J. Unleashing the power of chlorogenic acid: exploring its potential in nutrition delivery and the food industry. Food Funct 2024; 15:4741-4762. [PMID: 38629635 DOI: 10.1039/d4fo00059e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
In the contemporary era, heightened emphasis on health and safety has emerged as a paramount concern among individuals with food. The concepts of "natural" and "green" have progressively asserted dominance in the food consumption market. Consequently, through continuous exploration and development, an escalating array of natural bioactive ingredients is finding application in both nutrition delivery and the broader food industry. Chlorogenic acid (CGA), a polyphenolic compound widely distributed in various plants in nature, has garnered significant attention. Abundant research underscores CGA's robust biological activity, showcasing notable preventive and therapeutic efficacy across diverse diseases. This article commences with a comprehensive overview, summarizing the dietary sources and primary biological activities of CGA. These encompass antioxidant, anti-inflammatory, antibacterial, anti-cancer, and neuroprotective activities. Next, a comprehensive overview of the current research on nutrient delivery systems incorporating CGA is provided. This exploration encompasses nanoparticle, liposome, hydrogel, and emulsion delivery systems. Additionally, the article explores the latest applications of CGA in the food industry. Serving as a cutting-edge theoretical foundation, this paper contributes to the design and development of CGA in the realms of nutrition delivery and the food industry. Finally, the article presents informed speculations and considerations for the future development of CGA.
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Affiliation(s)
- Shumeng Hu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China.
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
| | - Runan Zhao
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, PR China
| | - Xuesong Chi
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Tao Chen
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Yangjing Li
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Yu Xu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Beiwei Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China.
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Jiangning Hu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, PR China.
- School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China
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5
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Adhikary ND, Bains A, Sridhar K, Kaushik R, Chawla P, Sharma M. Recent advances in plant-based polysaccharide ternary complexes for biodegradable packaging. Int J Biol Macromol 2023; 253:126725. [PMID: 37678691 DOI: 10.1016/j.ijbiomac.2023.126725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/31/2023] [Accepted: 09/03/2023] [Indexed: 09/09/2023]
Abstract
Polysaccharide-based packaging has been directed toward the development of technologies for the generation of packaging with biodegradable materials that can serve as substitutes for conventional packaging. Polysaccharides are reliable sources of edible packaging materials with excellent renewability, biodegradability, and bio-compatibility as well as antioxidant and antimicrobial activities. Apart from these properties, packaging film developed from a single polysaccharide has various disadvantages due to undesirable properties. Thus, to overcome these problems, researchers focused on ternary blend-based bio-packaging instead of the primary and binary complex to improve their characteristics and properties. The review emphasizes the extraction of polysaccharides and their combination with other polymers to provide desirable characteristics and physico-mechanical properties of the biodegradable film which will upgrade the green packaging technology in the future generation This review also explores the advancement of ternary blend-based biodegradable film and their application in foods with different requirements and the future aspects for developing advanced biodegradable film. Moreover, the review concludes that cellulose, modified starch, and another plant-based polysaccharide film mostly provides good gas barrier property and better tensile strength, which can be used as a safeguard of perishable and semi-perishable foods which brings them closer to replacing commercial synthetic packaging.
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Affiliation(s)
- Nibedita Das Adhikary
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | - Ravinder Kaushik
- School of Health Sciences, University of Petroleum and Energy Studies, Dehradun 248007, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India.
| | - Minaxi Sharma
- CARAH ASBL, Rue Paul Pastur, 11, Ath - 7800, Belgium.
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6
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Qian J, Wang X, Chen Y, Mo C, Liang C, Guo H. The correlation of molecule weight of chitosan oligomers with the corresponding viscosity and antibacterial activity. Carbohydr Res 2023; 530:108860. [PMID: 37300903 DOI: 10.1016/j.carres.2023.108860] [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: 08/16/2022] [Revised: 06/02/2023] [Accepted: 06/04/2023] [Indexed: 06/12/2023]
Abstract
In order to explore the correlation between the viscosity of chitosan oligomers-acetic solution and its viscosity average molecular weight (Mv), and determine the Mv range with a strong bactericidal effect. A series of chitosan oligomers were obtained by degraded chitosan (728.5 kDa) with dilute acid and chitosan oligomer (101.5 kDa) was characterized by FT-IR, XRD, H NMR and C NMR. The bactericidal effect of chitosan oligomers with different Mv on E. coli, S. aureus and C. albicans was measured by plate counting method. And the bactericidal rate was taken as the evaluation indicator, the optimum conditions were determined by single-factor experiments. The result showed that the molecular structure of chitosan oligomers and original chitosan (728.5 kDa) were similar. The viscosity of the chitosan oligomers in acetic acid solution was positively correlated with the Mv, and the chitosan oligomers with the Mv of 52.5-145.0 kDa had a strong bactericidal performance. In addition, the bactericidal rate of chitosan oligomers on experimental strains was more than 90% when the concentration of 0.5 g/L (bacteria) and 1.0 g/L (fungi), pH6.0, incubation time of 30 min. Thus, chitosan oligomers had a potential application value when the Mv was in the range of 52.5-145.0 kDa.
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Affiliation(s)
- Junqing Qian
- College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, 310014, China.
| | - Xi Wang
- College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Yan Chen
- College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Chenghong Mo
- College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Changhai Liang
- College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Hui Guo
- College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, 310014, China
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7
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Chib S, Jamwal VL, Kumar V, Gandhi SG, Saran S. Fungal production of kojic acid and its industrial applications. Appl Microbiol Biotechnol 2023; 107:2111-2130. [PMID: 36912905 DOI: 10.1007/s00253-023-12451-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 02/16/2023] [Accepted: 02/21/2023] [Indexed: 03/14/2023]
Abstract
Kojic acid has gained its importance after it was known worldwide that the substance functions primarily as skin-lightening agent. Kojic acid plays a vital role in skin care products, as it enhances the ability to prevent exposure to UV radiation. It inhibits the tyrosinase formation which suppresses hyperpigmentation in human skin. Besides cosmetics, kojic acid is also greatly used in food, agriculture, and pharmaceuticals industries. Conversely, according to Global Industry Analysts, the Middle East, Asia, and in Africa especially, the demand of whitening cream is very high, and probably the market will reach to $31.2 billion by 2024 from $17.9 billion of 2017. The important kojic acid-producing strains were mainly belongs to the genus Aspergillus and Penicillium. Due to its commercial potential, it continues to attract the attention for its green synthesis, and the studies are still widely conducted to improve kojic acid production. Thus, the present review is focused on the current production processes, gene regulation, and limitation of its commercial production, probable reasons, and possible solutions. For the first time, detailed information on the metabolic pathway and the genes involved in kojic acid production, along with illustrations of genes, are highlighted in the present review. Demand and market applications of kojic acid and its regulatory approvals for its safer use are also discussed. KEY POINTS: • Kojic acid is an organic acid that is primarily produced by Aspergillus species. • It is mainly used in the field of health care and cosmetic industries. • Kojic acid and its derivatives seem to be safe molecules for human use.
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Affiliation(s)
- Shifali Chib
- Fermentation and Microbial Biotechnology, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu, 180001, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Vijay Lakshmi Jamwal
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
- Infectious Disease Division, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu, 180001, India
| | - Vinod Kumar
- Fermentation and Microbial Biotechnology, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu, 180001, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Sumit G Gandhi
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
- Infectious Disease Division, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu, 180001, India
| | - Saurabh Saran
- Fermentation and Microbial Biotechnology, CSIR-Indian Institute of Integrative Medicine, Canal Road, Jammu, 180001, India.
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India.
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8
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Casalini S, Giacinti Baschetti M. The use of essential oils in chitosan or cellulose-based materials for the production of active food packaging solutions: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1021-1041. [PMID: 35396735 PMCID: PMC10084250 DOI: 10.1002/jsfa.11918] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 03/21/2022] [Accepted: 04/08/2022] [Indexed: 06/14/2023]
Abstract
In recent decades, interest in sustainable food packaging systems with additional functionality, able to increase the shelf life of products, has grown steadily. Following this trend, the present review analyzes the state of the art of this active renewable packaging. The focus is on antimicrobial systems containing nanocellulose and chitosan, as support for the incorporation of essential oils. These are the most sustainable and readily available options to produce completely natural active packaging materials. After a brief overview of the different active packaging technologies, the main features of nanocellulose, chitosan, and of the different essential oils used in the field of active packaging are introduced and described. The latest findings about the nanocellulose- and chitosan-based active packaging are then presented. The antimicrobial effectiveness of the different solutions is discussed, focusing on their effect on other material properties. The effect of the different inclusion strategies is also reviewed considering both in vivo and in vitro studies, in an attempt to understand more promising solutions and possible pathways for further development. In general, essential oils are very successful in exerting antimicrobial effects against the most diffused gram-positive and gram-negative bacteria, and affecting other material properties (tensile strength, water vapor transmission rate) positively. Due to the wide variety of biopolymer matrices and essential oils available, it is difficult to create general guidelines for the development of active packaging systems. However, more attention should be dedicated to sensory analysis, release kinetics, and synergetic action of different essential oils to optimize the active packaging on different food products. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Sara Casalini
- Department of Civil, Chemical, Environmental and Materials Engineering‐DICAMUniversity of BolognaBolognaItaly
| | - Marco Giacinti Baschetti
- Department of Civil, Chemical, Environmental and Materials Engineering‐DICAMUniversity of BolognaBolognaItaly
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9
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Wang YX, Wang SY, Beta T, Shahriar M, Laborda P, Herrera-Balandrano DD. Kojic acid induces resistance against Colletotrichum brevisporum and enhances antioxidant properties of postharvest papaya. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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10
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Gan M, Guo C, Liao W, Liu X, Wang Q. Development and characterization of chitosan/bacterial cellulose/pullulan bilayer film with sustained release curcumin. Int J Biol Macromol 2023; 226:301-311. [PMID: 36495997 DOI: 10.1016/j.ijbiomac.2022.12.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 12/03/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022]
Abstract
A natural biopolymer bilayer film based on chitosan and bacterial cellulose with a protective layer of pullulan was developed by a two-step solution casting method. Curcumin was incorporated as an active antioxidant and antibacterial agent into the inner layer. The films with different curcumin concentrations were systematically characterized. Fourier transform infrared spectroscopy and X-ray diffraction analyses showed high compatibility between curcumin and the polysaccharide matrix through intermolecular interactions, which was verified by enhanced mechanical and barrier properties. The curcumin incorporation improved the thermal stability by >35.4 %, along with lower visible and ultraviolet light transmittance (< 8.6 %) and water solubility (< 25.1 %). The film had both antibacterial and antioxidant properties, and the sustained release of curcumin was largest (> 58.8 %) in the fatty food simulant lasting for over 155 h. The results suggested that the film containing 0.2 % curcumin had ideal physical and functional properties, suggesting its potential as a novel packaging material for the preservation of high-fat food.
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Affiliation(s)
- Miaoyu Gan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Caoyu Guo
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Wenying Liao
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China
| | - Xiaoli Liu
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu 214122, PR China.
| | - Qi Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario N1G5C9, Canada
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11
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Chitosan/bacterial cellulose films incorporated with tea polyphenol nanoliposomes for silver carp preservation. Carbohydr Polym 2022; 297:120048. [DOI: 10.1016/j.carbpol.2022.120048] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 08/05/2022] [Accepted: 08/25/2022] [Indexed: 12/25/2022]
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12
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Analysis of film-forming properties of chitosan with different molecular weights and its adhesion properties with different postharvest fruit surfaces. Food Chem 2022; 395:133605. [DOI: 10.1016/j.foodchem.2022.133605] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 05/20/2022] [Accepted: 06/28/2022] [Indexed: 02/01/2023]
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13
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Muiz LJ, Juwono AL, Krisnandi YK. A review: Silver–zinc oxide nanoparticles – organoclay-reinforced chitosan bionanocomposites for food packaging. OPEN CHEM 2022. [DOI: 10.1515/chem-2022-0224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Abstract
Research on bionanocomposites has been developed, while its application as food packaging is still being explored. They are usually made from natural polymers such as cellulose acetate, chitosan (CS), and polyvinyl alcohol. Bionanocomposite materials can replace traditional non-biodegradable plastic packaging materials, enabling them to use new, high-performance, lightweight, and environmentally friendly composite materials. However, this natural polymer has a weakness in mechanical properties. Therefore, a composite system is needed that will improve the properties of the biodegradable food packaging. The aim of this mini-review is to demonstrate recent progress in the synthesis, modification, characterization, and application of bionanocomposites reported by previous researchers. The focus is on the preparation and characterization of CS-based bionanocomposites. The mechanical properties of CS-based food packaging can be improved by adding reinforcement from inorganic materials such as organoclay. Meanwhile, the anti-bacterial properties of CS-based food packaging can be improved by adding nanoparticles such as Ag and ZnO.
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Affiliation(s)
- Lisna Junaeni Muiz
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Indonesia , Depok , 16424 , Indonesia
| | - Ariadne Lakshmidevi Juwono
- Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Indonesia , Depok , 16424 , Indonesia
| | - Yuni Krisyuningsih Krisnandi
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Indonesia , Depok , 16424 , Indonesia
- Department of Chemistry, Solid Inorganic Framework Laboratory, Faculty of Mathematics and Natural Science, Universitas Indonesia , Depok , 16424 , Indonesia
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14
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Zhou X, Liu X, Wang Q, Lin G, Yang H, Yu D, Cui SW, Xia W. Antimicrobial and antioxidant films formed by bacterial cellulose, chitosan and tea polyphenol – Shelf life extension of grass carp. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100866] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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15
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Chitosan Na-montmorillonite films incorporated with citric acid for prolonging cherry tomatoes shelf life. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100879] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Nguyen TTT, Le TQ, Nguyen TTA, Nguyen LTM, Nguyen DTC, Tran TV. Characterizations and antibacterial activities of passion fruit peel pectin/chitosan composite films incorporated Piper betle L. leaf extract for preservation of purple eggplants. Heliyon 2022; 8:e10096. [PMID: 36016528 PMCID: PMC9396553 DOI: 10.1016/j.heliyon.2022.e10096] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 05/01/2022] [Accepted: 07/22/2022] [Indexed: 01/21/2023] Open
Abstract
The present study aimed to synthesize biodegradable films based on crosslinked passion fruit peel pectin/chitosan (P/CH) films incorporated with a bioactive extract from Piper betle L. leaf, and investigate their morphological, mechanical, water vapor permeability, optical, and antibacterial properties. The thickness and water vapor permeability of P/CH blend films were proportional to the increasing concentration of Piper betle extract (PB). The tensile strength of P/CH/PB films was significantly reduced at 42.89% compared to the P/CH films. The morphological characterization affirmed that resultant blend films showed a well-organized homogeneous structure with no cracks. Moreover, the antibacterial activities against Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus cereus, and Klebsiella pneumoniae increased with the increased concentration of PB in the obtained films. Our results demonstrated that P/CH/PB blend films could be potentially used for food packaging applications.
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Affiliation(s)
- Thuy Thi Thanh Nguyen
- Faculty of Science, Nong Lam University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Tu Quoc Le
- Faculty of Science, Nong Lam University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Tuyet Thi Anh Nguyen
- University of Science, Viet Nam National University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Lan Thi My Nguyen
- University of Science, Viet Nam National University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Duyen Thi Cam Nguyen
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam
| | - Thuan Van Tran
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam
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17
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Santillo C, Wang Y, Buonocore GG, Gentile G, Verdolotti L, Kaciulis S, Xia H, Lavorgna M. Hybrid Graphenene Oxide/Cellulose Nanofillers to Enhance Mechanical and Barrier Properties of Chitosan-Based Composites. Front Chem 2022; 10:926364. [PMID: 35958229 PMCID: PMC9361047 DOI: 10.3389/fchem.2022.926364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Accepted: 06/16/2022] [Indexed: 11/23/2022] Open
Abstract
Chitosan-based hybrid nanocomposites, containing cellulose nanocrystals (CNCs), graphene oxide (GO), and borate as crosslinking agents, were successfully prepared by solution-casting technique. The synergistic effect of the two fillers, and the role of the cross-linker, in enhancing the structural and functional properties of the chitosan polymer, was investigated. XPS results confirm the chemical interaction between borate ions and hydroxyl groups of chitosan, GO, and CNCs. The morphological characterization shows that the GO sheets are oriented along the casting surface, whereas the CNC particles are homogenously distributed in the sample. Results of tensile tests reveal that the presence of graphene oxide enhances the elastic modulus, tensile strength, elongation at break, and toughness of chitosan, while cellulose and borate induce an increase in the elastic modulus and stress at the yield point. In particular, the borate-crosslinked chitosan-based sample containing 0.5 wt% of GO and 0.5 wt% of CNCs shows an elongation at a break value of 30.2% and a toughness value of 988 J*m−3 which are improved by 124% and 216%, respectively, compared with the pristine chitosan. Moreover, the water permeability results show that the presence of graphene oxide slightly increases the water barrier properties, whereas the borate and cellulose nanocrystals significantly reduce the water vapor permeability of the polymer by about 50%. Thus, by modulating the content of the two reinforcing fillers, it is possible to obtain chitosan-based nanocomposites with enhanced mechanical and water barrier properties which can be potentially used in various applications such as food and electronic packaging.
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Affiliation(s)
- C. Santillo
- Institute for Polymers, Composites and Biomaterials, National Research Council of Italy, Naples, Italy
| | - Yinglei Wang
- Xi’an Modern Chemistry Research Institute, Xi’an, China
| | - G. G. Buonocore
- Institute for Polymers, Composites and Biomaterials, National Research Council of Italy, Naples, Italy
- *Correspondence: G. G. Buonocore,
| | - G. Gentile
- Institute for Polymers, Composites and Biomaterials, National Research Council of Italy, Naples, Italy
| | - L. Verdolotti
- Institute for Polymers, Composites and Biomaterials, National Research Council of Italy, Naples, Italy
| | - Saulius Kaciulis
- Institute for the Study of Nanostructured Materials, National Research Council, Rome, Italy
| | - H. Xia
- Institute for Polymers, Composites and Biomaterials, National Research Council of Italy, Naples, Italy
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu, China
| | - M. Lavorgna
- Institute for Polymers, Composites and Biomaterials, National Research Council of Italy, Naples, Italy
- Institute of Polymers, Composites and Biomaterials UOS Lecco, National Research Council, Lecco, Italy
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18
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Preparation and characterization of chitosan films incorporating epigallocatechin gallate: Microstructure, physicochemical, and bioactive properties. Int J Biol Macromol 2022; 211:729-740. [PMID: 35523362 DOI: 10.1016/j.ijbiomac.2022.04.226] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 04/28/2022] [Accepted: 04/29/2022] [Indexed: 01/02/2023]
Abstract
Novel chitosan films incorporating epigallocatechin gallate (EGCG) were prepared and demonstrated the ideal physical and mechanical properties required of candidate food packaging materials alongside desirable antioxidant and antibacterial activity. Compared with traditional chitosan films, chitosan films incorporated with EGCG were thicker, had higher tensile strength and water solubility, and had lower elongation at break, moisture content, degree of swelling, and water contact angles. Although EGCG-containing films were slightly darker in color than pure chitosan films, they exhibited a greater inhibitory effect on light-induced oxidation with obviously improved UV-vis barrier capability and opacity. Scanning electron microscopy results suggested that EGCG-incorporated samples had a rougher surface structure. This was further confirmed by atomic force microscopy and indicated that the addition of EGCG facilitated the formation of protective barriers through the interaction between the film and food surface. FTIR spectroscopy confirmed that EGCG interacted with chitosan by intermolecular hydrogen bonding and effectively improved the thermal stability of chitosan films. Notably, the incorporation of EGCG significantly enhanced the antioxidant and antibacterial activity of chitosan films. Hence, chitosan films incorporating EGCG have potential applications in the food industry as a novel active packaging material, especially in preventing food oxidation and spoilage in perishable foods.
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19
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Guar gum propionate-kojic acid films for Escherichia coli biofilm disruption and simultaneous inhibition of planktonic growth. Int J Biol Macromol 2022; 211:57-73. [DOI: 10.1016/j.ijbiomac.2022.05.052] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 05/05/2022] [Accepted: 05/06/2022] [Indexed: 11/21/2022]
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20
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Oladzadabbasabadi N, Mohammadi Nafchi A, Ariffin F, Wijekoon MMJO, Al-Hassan AA, Dheyab MA, Ghasemlou M. Recent advances in extraction, modification, and application of chitosan in packaging industry. Carbohydr Polym 2022; 277:118876. [PMID: 34893279 DOI: 10.1016/j.carbpol.2021.118876] [Citation(s) in RCA: 63] [Impact Index Per Article: 31.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 11/03/2021] [Accepted: 11/06/2021] [Indexed: 02/07/2023]
Abstract
Current environmental concerns fostered a strong interest in extracting polymers from renewable feedstocks. Chitosan, a second most abundant polysaccharide after cellulose, may prove to be a promising green material owing to its renewability, inherent biodegradablity, natural availability, non-toxicity, and ease of modification. This review is intended to comprehensively overview the recent developments on the isolation of chitosan from chitin, its modification and applications as a reinforcing candidate for food packaging materials, emphasizing the scientific underpinnings arising from its physicochemical properties, antimicrobial, antioxidant, and antifungal activities. We review various chitosan-reinforced composites reported in the literature and comprehensively present intriguing mechanical and other functional properties. We highlight the contribution of these mechanically robust and responsive materials to extend the shelf-life and maintain the qualities of a wide range of food commodities. Finally, we assess critical challenges and highlight future opportunities towards understanding the versatile applications of chitosan nanocomposites.
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Affiliation(s)
- Nazila Oladzadabbasabadi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia; Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.
| | - Fazilah Ariffin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia.
| | | | - A A Al-Hassan
- Department of Food Science and Human Nutrition, College of Agriculture and vit. Medicine, Qassim University, 51452 Burydah, Saudi Arabia
| | - Mohammed Ali Dheyab
- Nano-Optoelectronics Research and Technology Lab (NORLab), School of Physics, Universiti Sains Malaysia, 11800, Pulau Pinang, Malaysia
| | - Mehran Ghasemlou
- School of Science, STEM College, RMIT University, Melbourne, VIC 3000, Australia
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21
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Zhao R, Zhang Y, Chen H, Song R, Li Y. Performance of eugenol emulsion/chitosan edible coating and application in fresh meat preservation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16407] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Runan Zhao
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Yu Zhang
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Huanle Chen
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Rong Song
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Yan Li
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
- Key Laboratory of Environment Correlative Dietology Ministry of Education China
- Functional Food Engineering &Technology Research Center of Hubei Province China
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22
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Janik M, Jamróz E, Tkaczewska J, Juszczak L, Kulawik P, Szuwarzyński M, Khachatryan K, Kopel P. Utilisation of Carp Skin Post-Production Waste in Binary Films Based on Furcellaran and Chitosan to Obtain Packaging Materials for Storing Blueberries. MATERIALS (BASEL, SWITZERLAND) 2021; 14:7848. [PMID: 34947442 PMCID: PMC8704361 DOI: 10.3390/ma14247848] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 12/08/2021] [Accepted: 12/14/2021] [Indexed: 11/16/2022]
Abstract
The aim of the study was to develop and characterise an innovative three-component biopolymer film based on chitosan (CHIT), furcellaran (FUR) and a gelatin hydrolysate from carp skins (Cyprinus carpio) (HGEL). The structure and morphology were characterised using the Fourier transform infrared spectroscopy (FT-IR) and atomic force microscopy (AFM). The FT-IR test showed no changes in the matrix after the addition of HGEL, which indicates that the film components were compatible. Based on the obtained AFM results, it was found that the addition of HGEL caused the formation of grooves and cracks on the surface of the film (reduction by ~21%). The addition of HGEL improved the antioxidant activity of the film (improvement by up to 2.318% and 444% of DPPH and FRAP power, respectively). Due to their properties, the tested films were used as active materials in the preservation of American blueberries. In the active films, the blueberries lost mass quickly compared to the synthetic film and were characterised by higher phenol content. The results obtained in this study create the opportunity to use the designed CHIT-FUR films in developing biodegradable packaging materials for food protection, but it is necessary to test their effectiveness on other food products.
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Affiliation(s)
- Magdalena Janik
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland; (M.J.); (E.J.); (K.K.)
| | - Ewelina Jamróz
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland; (M.J.); (E.J.); (K.K.)
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland; (J.T.); (P.K.)
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality, University of Agriculture, ul. Balicka 122, 30-149 Krakow, Poland;
| | - Piotr Kulawik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland; (J.T.); (P.K.)
| | - Michał Szuwarzyński
- Academic Centre for Materials and Nanotechnology, AGH University of Science and Technology, Al. Mickiewicza 30, 30-059 Kraków, Poland;
| | - Karen Khachatryan
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland; (M.J.); (E.J.); (K.K.)
| | - Pavel Kopel
- Department of Inorganic Chemistry, Faculty of Science, Palacky University, 17. listopadu 12, 77146 Olomouc, Czech Republic
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23
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Pal K, Sarkar P, Anis A, Wiszumirska K, Jarzębski M. Polysaccharide-Based Nanocomposites for Food Packaging Applications. MATERIALS (BASEL, SWITZERLAND) 2021; 14:5549. [PMID: 34639945 PMCID: PMC8509663 DOI: 10.3390/ma14195549] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 09/13/2021] [Accepted: 09/20/2021] [Indexed: 12/12/2022]
Abstract
The article presents a review of the literature on the use of polysaccharide bionanocomposites in the context of their potential use as food packaging materials. Composites of this type consist of at least two phases, of which the outer phase is a polysaccharide, and the inner phase (dispersed phase) is an enhancing agent with a particle size of 1-100 nm in at least one dimension. The literature review was carried out using data from the Web of Science database using VosViewer, free software for scientometric analysis. Source analysis concluded that polysaccharides such as chitosan, cellulose, and starch are widely used in food packaging applications, as are reinforcing agents such as silver nanoparticles and cellulose nanostructures (e.g., cellulose nanocrystals and nanocellulose). The addition of reinforcing agents improves the thermal and mechanical stability of the polysaccharide films and nanocomposites. Here we highlighted the nanocomposites containing silver nanoparticles, which exhibited antimicrobial properties. Finally, it can be concluded that polysaccharide-based nanocomposites have sufficient properties to be tested as food packaging materials in a wide spectrum of applications.
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Affiliation(s)
- Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, India
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela 769008, India;
| | - Arfat Anis
- SABIC Polymer Research Center, Department of Chemical Engineering, King Saud University, Riyadh 11421, Saudi Arabia;
| | - Karolina Wiszumirska
- Department of Industrial Products and Packaging Quality, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland
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24
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Ren B, Wu W, Soladoye OP, Bak KH, Fu Y, Zhang Y. Application of biopreservatives in meat preservation: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15307] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Baojing Ren
- College of Food Science Southwest University Chongqing 400715 China
- National Demonstration Center for Experimental Food Science and Technology Education Southwest University Chongqing 400715 China
- Westa College Southwest University Chongqing 400715 China
| | - Wei Wu
- College of Animal Science and Technology Southwest University Chongqing 400715 China
| | - Olugbenga P. Soladoye
- Agriculture and Agri‐Food Canada Government of Canada Lacombe Research and Development Centre 6000 C&E Trail Lacombe AB T4L 1W1 Canada
| | - Kathrine H. Bak
- Institute of Food Safety, Food Technology and Veterinary Public Health University of Veterinary Medicine, Vienna Veterinärplatz 1 Vienna 1210 Austria
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
- National Demonstration Center for Experimental Food Science and Technology Education Southwest University Chongqing 400715 China
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- National Demonstration Center for Experimental Food Science and Technology Education Southwest University Chongqing 400715 China
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25
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Kaczmarek-Szczepańska B, Sionkowska MM, Mazur O, Świątczak J, Brzezinska MS. The role of microorganisms in biodegradation of chitosan/tannic acid materials. Int J Biol Macromol 2021; 184:584-592. [PMID: 34171256 DOI: 10.1016/j.ijbiomac.2021.06.133] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 06/10/2021] [Accepted: 06/18/2021] [Indexed: 10/21/2022]
Abstract
High utilization of thermoplastic polymers with low degradation rates as packaging materials generates a large amount of waste. Therefore, it should be replaced by natural polymers that can be degraded by microorganisms. In this paper, chitosan (CTS)/tannic acid (TA) materials in the weight ratios of 80CTS/20TA and 50CTS/50TA were prepared as potential packaging materials. The results showed that these materials were similarly degraded in soil and compost. However, in comparison to 50CTS/50TA, 80CTS/20TA was slightly better degraded in soil. After 14 days of biodegradation, the chemical structure of materials was changed resulting from adhesion of the microorganisms. The smallest changes were observed on 80CTS/20TA film. Bacterial species were collected and identified from materials after the degradation process. Microorganisms with the highest hydrolytic activity were chosen for the degradation study. Biodegradation and hydrolytic activity were observed only in a few strains, which indicate difficulties in material degradation. Soil bacteria degraded the films better than bacteria isolated from the compost. This study showed also that consortia of bacteria added to soil and compost had a positive effect on the biodegradation of the tested materials and increased the biodegradation of these materials in the studied environments.
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Affiliation(s)
- Beata Kaczmarek-Szczepańska
- Department of Biomaterials and Cosmetics Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Torun, Gagarina 7, 87-100 Toruń, Poland
| | - Marta Michalska Sionkowska
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Torun, Lwowska 1, 87 100 Torun, Poland
| | - Olha Mazur
- Department of Biomaterials and Cosmetics Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Torun, Gagarina 7, 87-100 Toruń, Poland
| | - Joanna Świątczak
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Torun, Lwowska 1, 87 100 Torun, Poland
| | - Maria Swiontek Brzezinska
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Torun, Lwowska 1, 87 100 Torun, Poland.
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26
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Tirado-Gallegos JM, Zamudio-Flores PB, Espino-Díaz M, Salgado-Delgado R, Vela-Gutiérrez G, Hernández-Centeno F, López-De la Peña HY, Hernández-González M, Rendón-Villalobos JR, Ortega-Ortega A. Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage. Molecules 2021; 26:molecules26061782. [PMID: 33810043 PMCID: PMC8004905 DOI: 10.3390/molecules26061782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/15/2021] [Accepted: 03/18/2021] [Indexed: 11/17/2022] Open
Abstract
High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. Brachystola magna chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans. The CFBM films presented lower WVP values (10.01 × 10−11 g/m s Pa) than commercial chitosans films (from 16.06 × 10−11 to 64.30 × 10−11 g/m s Pa). Frankfurt-type sausages were covered with chitosan films and stored in refrigerated conditions (4 °C). Their quality attributes (color, weight loss, pH, moisture, texture and lipid oxidation) were evaluated at 0, 5, 10, 15 and 20 days. Sausages covered with CFMB films presented the lowest weight loss (from 1.24% to 2.38%). A higher increase in hardness (from 22.32 N to 30.63 N) was observed in sausages covered with CFMB films. Compared with other films and the control (uncovered sausages), CFMB films delay pH reduction. Moreover, this film presents the lower lipid oxidation level (0.10 malonaldehyde mg/sample kg). Thus, chitosan of B. magna could be a good alternative as packaging material for meat products with high-fat content.
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Affiliation(s)
- Juan Manuel Tirado-Gallegos
- Tecnología de Productos de Origen Animal, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua, Chihuahua C.P. 31453, Mexico
- Correspondence: (J.M.T.-G.); (P.B.Z.-F.); Tel.: +52-(625)-581-2920 (P.B.Z.-F.); Fax: +52-(625)-581-2921 (P.B.Z.-F.)
| | - Paul Baruk Zamudio-Flores
- Fisiología y Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Avenida Río Conchos s/n, Parque Industrial, Apartado Postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico;
- Correspondence: (J.M.T.-G.); (P.B.Z.-F.); Tel.: +52-(625)-581-2920 (P.B.Z.-F.); Fax: +52-(625)-581-2921 (P.B.Z.-F.)
| | - Miguel Espino-Díaz
- Fisiología y Tecnología de Alimentos de la Zona Templada, Centro de Investigación en Alimentación y Desarrollo, A.C.-Unidad Cuauhtémoc, Avenida Río Conchos s/n, Parque Industrial, Apartado Postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico;
| | - René Salgado-Delgado
- Tecnológico Nacional de México/Instituto Tecnológico de Zacatepec, Posgrado-Departamento de Ingeniería Química y Bioquímica, Calzada Tecnológico 27, Zacatepec, Morelos C.P. 62780, Mexico;
| | - Gilber Vela-Gutiérrez
- Laboratorio de Investigación y Desarrollo de Productos Funcionales, Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte Poniente 1150, Col. Lajas Maciel, Tuxtla Gutiérrez, Chiapas C.P. 29000, Mexico;
| | - Francisco Hernández-Centeno
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 25315, Mexico (H.Y.L.-D.l.P.); (M.H.-G.)
| | - Haydee Yajaira López-De la Peña
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 25315, Mexico (H.Y.L.-D.l.P.); (M.H.-G.)
| | - María Hernández-González
- Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 25315, Mexico (H.Y.L.-D.l.P.); (M.H.-G.)
| | - J Rodolfo Rendón-Villalobos
- Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Calle CeProBi Núm. 8, Colonia San Isidro, Yautepec, Morelos C.P. 62731, Mexico;
| | - Adalberto Ortega-Ortega
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Extensión Cuauhtémoc, Barrio de la presa s/n, Ciudad Cuauhtémoc, Chihuahua C.P. 31510, Mexico;
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27
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Juárez-Méndez ME, Lozano-Navarro JI, Velasco-Santos C, Pérez-Sánchez JF, Zapién-Castillo S, Del Angel-Moxica IE, Melo-Banda JA, Tijerina-Ramos BI, Díaz-Zavala NP. Effect of the Melicoccus bijugatus leaf and fruit extracts and acidic solvents on the antimicrobial properties of chitosan-starch films. J Appl Microbiol 2021; 131:1162-1176. [PMID: 33547847 DOI: 10.1111/jam.15025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 01/30/2021] [Accepted: 02/02/2021] [Indexed: 12/01/2022]
Abstract
AIM Analysing the antimicrobial activity-against food-borne micro-organisms-of modified chitosan-starch films using formic and acetic acid as chitosan solvents and Melicoccus bijugatus leaves and fruit extracts. METHODS AND RESULTS The films' antimicrobial activity against mesophilic aerobic bacteria, total coliform and fungi were also analysed, in accordance with the Mexican Official Norms (NOM-092-SSA1-1994, NOM-111-SSA1-1994 and NOM-113-SSA1-1994). The pH values of the films and extracts were measured, and the volatile compounds of the extracts and two films were determined by Gas Chromatography-Mass Spectrometry (GC-MS) considering the relationship among the type of compounds, extracts concentration, films' pH and the antimicrobial activity against bacteria and fungi. The best results are obtained by films with formic acid and 10% (v/v) of leaf and fruit extracts, in comparison with untreated chitosan-starch films. CONCLUSIONS The extracts' compounds improved the films' antimicrobial capacity and inhibited the growth of micro-organisms with no previous sterilization required. It is correlated to the pH of the media, the combination of solvent/extract used and its concentration. SIGNIFICANCE AND IMPACT OF THE STUDY This is one of the few researches where the antimicrobial activity of M. bijugatus extracts is studied. It was found that the presence of these extracts is capable of improving the antimicrobial activities of chitosan-starch films. The performance of the modified films suggests their potential application as novel food packaging materials and encourages further research.
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Affiliation(s)
- M E Juárez-Méndez
- Tecnológico Nacional de México-Instituto Tecnológico de Ciudad Madero, Centro de Investigación en Petroquímica, Prolongación Bahía de Aldair, Parque de la Pequeña y Mediana Industria, Altamira, Mexico
| | - J I Lozano-Navarro
- Tecnológico Nacional de México-Instituto Tecnológico de Ciudad Madero, Centro de Investigación en Petroquímica, Prolongación Bahía de Aldair, Parque de la Pequeña y Mediana Industria, Altamira, Mexico.,Instituto de Ingeniería, Universidad Nacional Autónoma de México, Ciudad Universitaria, Ciudad de México, Mexico
| | - C Velasco-Santos
- División de Estudios de Posgrado e Investigación, Tecnológico Nacional de México-Instituto Tecnológico de Querétaro, Querétaro, Mexico
| | - J F Pérez-Sánchez
- Unidad de Posgrado y Educación Continua, Facultad de Arquitectura, Diseño y Urbanismo, Universidad Autónoma de Tamaulipas Campus Sur, Domicilio conocido, Centro Universitario s/n, Universidad Sur, Tampico, Mexico
| | - S Zapién-Castillo
- Tecnológico Nacional de México-Instituto Tecnológico de Ciudad Madero, Centro de Investigación en Petroquímica, Prolongación Bahía de Aldair, Parque de la Pequeña y Mediana Industria, Altamira, Mexico
| | - I E Del Angel-Moxica
- Tecnológico Nacional de México-Instituto Tecnológico de Ciudad Madero, Centro de Investigación en Petroquímica, Prolongación Bahía de Aldair, Parque de la Pequeña y Mediana Industria, Altamira, Mexico
| | - J A Melo-Banda
- Tecnológico Nacional de México-Instituto Tecnológico de Ciudad Madero, Centro de Investigación en Petroquímica, Prolongación Bahía de Aldair, Parque de la Pequeña y Mediana Industria, Altamira, Mexico
| | - B I Tijerina-Ramos
- Tecnológico Nacional de México-Instituto Tecnológico de Ciudad Madero, Centro de Investigación en Petroquímica, Prolongación Bahía de Aldair, Parque de la Pequeña y Mediana Industria, Altamira, Mexico
| | - N P Díaz-Zavala
- Tecnológico Nacional de México-Instituto Tecnológico de Ciudad Madero, Centro de Investigación en Petroquímica, Prolongación Bahía de Aldair, Parque de la Pequeña y Mediana Industria, Altamira, Mexico
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Xu Y, Liu X, Jiang Q, Yu D, Xu Y, Wang B, Xia W. Development and properties of bacterial cellulose, curcumin, and chitosan composite biodegradable films for active packaging materials. Carbohydr Polym 2021; 260:117778. [PMID: 33712134 DOI: 10.1016/j.carbpol.2021.117778] [Citation(s) in RCA: 80] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 01/24/2021] [Accepted: 02/04/2021] [Indexed: 12/01/2022]
Abstract
To deal with serious environmental damage resulting from plastic packaging materials, biodegradable films using natural products have gained considerable attention. Here, we provide a simple, fast, and environmentally-friendly route to construct a biodegradable film using chitosan (CS), bacterial cellulose (BC), and curcumin (Cur). Composite films (CSn-BC-Cur) using CS with different molecular weights were investigated, and their water moisture content (MC), water solubility (WS), contact angle (CA), mechanical properties, barrier properties, and antioxidant properties were compared. The obtained films were characterized by SEM, XRD, and TGA. The results showed that chitosan with a higher molecular weight presented higher contact angles and mechanical properties, along with a lower moisture content, water vapor transmission rate, and oxygen transmission rate. Furthermore, when the composite film was placed in 95 % ethanol, it released active substances. The results suggest that these composite films can be used as promising materials for food packaging.
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Affiliation(s)
- Yixin Xu
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, PR China
| | - Xiaoli Liu
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, PR China; Wuqiong Foods Co., Ltd, Chaozhou, Guangdong, 515700, PR China.
| | - Qixing Jiang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, PR China
| | - Dawei Yu
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, PR China
| | - Yanshun Xu
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, PR China
| | - Bin Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, PR China
| | - Wenshui Xia
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, PR China.
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Wang ZC, Qin CQ, Zhang X, Wang Q, Li RX, Ren DF. Effect of whey protein isolate/chitosan/microcrystalline cellulose/PET multilayer bottles on the shelf life of rosebud beverages. Food Chem 2021; 347:129006. [PMID: 33472117 DOI: 10.1016/j.foodchem.2021.129006] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 12/07/2020] [Accepted: 12/31/2020] [Indexed: 12/31/2022]
Abstract
Multilayer bottles consisting of chitosan (CS), microcrystalline cellulose (MCC), whey protein isolate (WPI), and polyethylene terephthalate (PET) were tested as novel materials for packaging and extending shelf life of rosebud beverages. We studied the storage stability at 4 °C, 25 °C, 37 °C, and 55 °C by assessing the physical and biochemical parameters. The results show that multilayer PET bottles had better barrier performance and improved soluble solids content, pH, polyphenol content, color indices, and browning degree in rosebud beverages over the control at all studied temperatures. A shelf life model was established based on the Arrhenius equation, and the number of days when polyphenol contents dropped to <50% of the initial content was defined as the shelf life. Our results highlight the reliability of the prediction model, and we conclude that packaging rosebud beverages in multilayer PET bottles significantly extends the product shelf life, and this benefit was further extended at low temperatures.
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Affiliation(s)
- Zi-Chun Wang
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, People's Republic of China
| | - Chen-Qiang Qin
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, People's Republic of China
| | - Xia Zhang
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, People's Republic of China
| | - Qian Wang
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, People's Republic of China
| | - Ruo-Xuan Li
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, People's Republic of China
| | - Di-Feng Ren
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, 100083 Beijing, People's Republic of China.
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Qiao C, Ma X, Wang X, Liu L. Structure and properties of chitosan films: Effect of the type of solvent acid. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.109984] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Chisenga SM, Tolesa GN, Workneh TS. Biodegradable Food Packaging Materials and Prospects of the Fourth Industrial Revolution for Tomato Fruit and Product Handling. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8879101. [PMID: 33299850 PMCID: PMC7704214 DOI: 10.1155/2020/8879101] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 10/23/2020] [Accepted: 10/31/2020] [Indexed: 12/21/2022]
Abstract
The environment and food safety are major areas of concern influencing the development of biodegradable packaging for partial replacement of petrochemical-based polymers. This review is aimed at updating the recent advances in biodegradable packaging material and the role of virtual technology and nanotechnology in the tomato supply chain. Some of the common biodegradable materials are gelatin, starch, chitosan, cellulose, and polylactic acid. The tensile strength, tear resistance, permeability, degradability, and solubility are some of the properties defining the selection and utilization of food packaging materials. Biodegradable films can be degraded in soil by microbial enzymatic actions and bioassimilation. Nanoparticles are incorporated into blended films to improve the performance of packaging materials. The prospects of the fourth industrial revolution can be realized with the use of virtual platforms such as sensor systems in authentification and traceability of food and packaging products. There is a research gap on the development of a hybrid sensor system unit that can integrate sampling headspace (SHS), detection unit, and data processing of big data for heterogeneous tomato-derived volatiles. Principal component analysis (PCA), linear discriminant analysis (LDA), and artificial neutral network (ANN) are some of the common mathematical models for data interpretation of sensor systems.
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Affiliation(s)
- S. M. Chisenga
- School of Engineering, Bioresources Engineering, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| | - G. N. Tolesa
- School of Engineering, Bioresources Engineering, University of KwaZulu-Natal, Pietermaritzburg, South Africa
- Department of Food Science and Postharvest Technology, Haramaya Institute of Technology, Haramaya University, Dire Dawa, Ethiopia
| | - T. S. Workneh
- School of Engineering, Bioresources Engineering, University of KwaZulu-Natal, Pietermaritzburg, South Africa
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Mao S, Liu X, Xia W. Chitosan oligosaccharide-g-linalool polymer as inhibitor of hyaluronidase and collagenase activity. Int J Biol Macromol 2020; 166:1570-1577. [PMID: 33189750 DOI: 10.1016/j.ijbiomac.2020.11.036] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 10/23/2020] [Accepted: 11/06/2020] [Indexed: 01/31/2023]
Abstract
In this study, chitosan oligosaccharide (COS) was modified by grafting Linalool (Lin) on its backbone to improve its anti-inflammatory activity. By changing the molar ratios of COS to Lin, three different degrees of substitution COS-g-Lin1-3 were prepared. The degrees of substitution of derivatives were 0.65, 0.80 and 1.14 respectively. The structure of COS-g-Lin1-3 were characterized by UV-vis, FT-IR, 1H NMR and elemental analysis in order to show the COS-g-Lin1-3 successfully synthesized. Besides, the thermal stability, solubility, pH stability as well as crystallinity were also investigated. The results revealed that the derivatives exhibited higher thermal stability and more remarkable anti-inflammatory property against hyaluronidase and collagenase than that of COS. The good biocompatibility made this novel material a promising and effective compound for anti-inflammatory applications.
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Affiliation(s)
- Shuifang Mao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, 214122, Jiangsu, PR China
| | - Xiaoli Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, 214122, Jiangsu, PR China.
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, 214122, Jiangsu, PR China.
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Liu X, Zhang C, Liu S, Gao J, Cui SW, Xia W. Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage. Int J Biol Macromol 2020; 162:1276-1282. [DOI: 10.1016/j.ijbiomac.2020.06.248] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/17/2020] [Accepted: 06/26/2020] [Indexed: 12/16/2022]
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Barra A, Santos JDC, Silva MRF, Nunes C, Ruiz-Hitzky E, Gonçalves I, Yildirim S, Ferreira P, Marques PAAP. Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2077. [PMID: 33096705 PMCID: PMC7589102 DOI: 10.3390/nano10102077] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/12/2020] [Accepted: 10/16/2020] [Indexed: 02/07/2023]
Abstract
This review aims to showcase the current use of graphene derivatives, graphene-based nanomaterials in particular, in biopolymer-based composites for food packaging applications. A brief introduction regarding the valuable attributes of available and emergent bioplastic materials is made so that their contributions to the packaging field can be understood. Furthermore, their drawbacks are also disclosed to highlight the benefits that graphene derivatives can bring to bio-based formulations, from physicochemical to mechanical, barrier, and functional properties as antioxidant activity or electrical conductivity. The reported improvements in biopolymer-based composites carried out by graphene derivatives in the last three years are discussed, pointing to their potential for innovative food packaging applications such as electrically conductive food packaging.
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Affiliation(s)
- Ana Barra
- Department of Materials and Ceramic Engineering, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (A.B.); (J.D.C.S.); (M.R.F.S.)
- Department of Chemistry, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (C.N.); (I.G.)
- Materials Science Institute of Madrid, CSIC, c/Sor Juana Inés de la Cruz 3, 28049 Madrid, Spain;
| | - Jéssica D. C. Santos
- Department of Materials and Ceramic Engineering, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (A.B.); (J.D.C.S.); (M.R.F.S.)
- Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland;
| | - Mariana R. F. Silva
- Department of Materials and Ceramic Engineering, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (A.B.); (J.D.C.S.); (M.R.F.S.)
| | - Cláudia Nunes
- Department of Chemistry, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (C.N.); (I.G.)
| | - Eduardo Ruiz-Hitzky
- Materials Science Institute of Madrid, CSIC, c/Sor Juana Inés de la Cruz 3, 28049 Madrid, Spain;
| | - Idalina Gonçalves
- Department of Chemistry, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (C.N.); (I.G.)
| | - Selçuk Yildirim
- Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland;
| | - Paula Ferreira
- Department of Materials and Ceramic Engineering, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (A.B.); (J.D.C.S.); (M.R.F.S.)
| | - Paula A. A. P. Marques
- Department of Mechanical Engineering, TEMA—Centre for Mechanical Technology and Automation, University of Aveiro, 3810-193 Aveiro, Portugal
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Characterization of insect chitosan films from Tenebrio molitor and Brachystola magna and its comparison with commercial chitosan of different molecular weights. Int J Biol Macromol 2020; 160:953-963. [DOI: 10.1016/j.ijbiomac.2020.05.255] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 05/25/2020] [Accepted: 05/28/2020] [Indexed: 12/25/2022]
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36
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Judd-Ofelt analysis of some novel Eu3+ complexes featuring Kojic acid and N, N’- donor ligands. J Photochem Photobiol A Chem 2020. [DOI: 10.1016/j.jphotochem.2020.112752] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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37
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Green synthesis of Ag nanoparticles from pomegranate seeds extract and synthesis of Ag-Starch nanocomposite and characterization of mechanical properties of the films. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101569] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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