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Huang X, Li J, He J, Luo J, Cai J, Wei J, Li P, Zhong H. Preparation of curcumin-loaded chitosan/polyvinyl alcohol intelligent active films for food packaging and freshness monitoring. Int J Biol Macromol 2024; 276:133807. [PMID: 38996887 DOI: 10.1016/j.ijbiomac.2024.133807] [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: 04/18/2024] [Revised: 07/08/2024] [Accepted: 07/09/2024] [Indexed: 07/14/2024]
Abstract
To fulfill the current need for intelligent active food packaging. This study incorporated the curcumin inclusion complexes (CUR-CD) into chitosan/polyvinyl alcohol polymer to develop a new intelligent active film. The structures of films were analyzed by Fourier-transform infrared (FT-IR), scanning electron microscope (SEM), and so on. The CP-Cur150 film displays exceptional mechanical properties, water vapor barrier, and UV blocking capabilities as demonstrated by physical analysis. The CP-Cur150 film exhibited free radical scavenging rates on 2,2-diazo-di-3-ethylbenzothiazolin-6-sulfonic (ABTS) (98 %) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (87 %). Additionally, it showed inhibitory effects on Gram-positive bacteria (Staphylococcus aureus) and Gram-negative bacteria (Escherichia coli), reducing live colony counts by approximately 2.7 and 1.3 Log10 CFU/mL, respectively. The films were used to monitor the shrimp's freshness in real time. With the spoilage of shrimp, the film exhibited clear color fluctuations, from light yellow to red. In addition, the evaluation of the impact of films on pork pH, total volatile basic nitrogen, and total bacterial counts demonstrated that the CP-Cur150 film displayed the most significant effectiveness in preserving freshness, thereby extending the shelf life of pork.
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Affiliation(s)
- Xinghai Huang
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China
| | - Jianmin Li
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China
| | - Jingjin He
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China
| | - Jianwei Luo
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China
| | - Jinyun Cai
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China
| | - Jianhua Wei
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China.
| | - Peiyuan Li
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China.
| | - Haiyi Zhong
- College of Pharmacy, Guangxi University of Chinese Medicine, 530200 Nanning, China.
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2
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Khadsai S, Janmanee R, Sam-Ang P, Nuanchawee Y, Rakitikul W, Mankhong W, Likittrakulwong W, Ninjiaranai P. Influence of Crosslinking Concentration on the Properties of Biodegradable Modified Cassava Starch-Based Films for Packaging Applications. Polymers (Basel) 2024; 16:1647. [PMID: 38931996 PMCID: PMC11207420 DOI: 10.3390/polym16121647] [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: 05/15/2024] [Revised: 05/31/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024] Open
Abstract
Chitosan/modified cassava starch/curcumin (CS/S/Cur) films with a crosslinker were developed via the solvent casting technique for the application of food packaging. The effects of citric acid (CA) as a natural crosslinker were assessed at different concentrations (0-10.0%, w/w, on a dry base on CS and S content). To measure the most favorable film, chemical structure and physical, mechanical, and thermal properties were investigated. Successful crosslinking between CS and S was seen clearly in the Fourier Transform Infrared (FTIR) spectra. The properties of the water resistance of the CS/S/Cur films crosslinked with CA were enhanced when compared to those without CA. Furthermore, it was found that the addition of CA crosslinking would improve the mechanical properties of composite films to some extent. It had been reported that the CA crosslinking level of 7.5 wt% of CS/S/Cur film demonstrated high performance in terms of physical properties. The tensile strength of the crosslinked film increased from 8 ± 1 MPa to 12 ± 1 MPa with the increasing content of CA, while water vapor permeability (WVP), swelling degree (SD), and water solubility (WS) decreased. An effective antioxidant scavenging activity of the CS/S/Cur film decreased with an increase in CA concentrations. This study provides an effective pathway for the development of active films based on polysaccharide-based film for food packaging applications.
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Affiliation(s)
- Sudarat Khadsai
- Faculty of Science and Technology, Thepsatri Rajabhat University, Lopburi 15000, Thailand;
| | - Rapiphun Janmanee
- Department of Chemistry, Faculty of Science and Technology, Pibulsongkram Rajabhat University, Phitsanulok 65000, Thailand; (R.J.); (P.S.-A.); (Y.N.)
| | - Pornpat Sam-Ang
- Department of Chemistry, Faculty of Science and Technology, Pibulsongkram Rajabhat University, Phitsanulok 65000, Thailand; (R.J.); (P.S.-A.); (Y.N.)
| | - Yossawat Nuanchawee
- Department of Chemistry, Faculty of Science and Technology, Pibulsongkram Rajabhat University, Phitsanulok 65000, Thailand; (R.J.); (P.S.-A.); (Y.N.)
| | - Waleepan Rakitikul
- Program of Chemical Technology, Faculty of Science and Technology, Chiang Rai Rajabhat University, Chiang Rai 57100, Thailand;
| | - Wilawan Mankhong
- Department of Chemistry, Faculty of Science, Naresuan University, Phitsanulok 65000, Thailand;
| | - Wirot Likittrakulwong
- Program of Animal Science, Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Phitsanulok 65000, Thailand;
| | - Padarat Ninjiaranai
- Department of Chemistry, Faculty of Science and Technology, Pibulsongkram Rajabhat University, Phitsanulok 65000, Thailand; (R.J.); (P.S.-A.); (Y.N.)
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Shah YA, Bhatia S, Al-Harrasi A, Tarahi M, Almasi H, Chawla R, Ali AMM. Insights into recent innovations in barrier resistance of edible films for food packaging applications. Int J Biol Macromol 2024; 271:132354. [PMID: 38750852 DOI: 10.1016/j.ijbiomac.2024.132354] [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: 12/28/2023] [Revised: 04/30/2024] [Accepted: 05/11/2024] [Indexed: 05/27/2024]
Abstract
The utilization of biopolymer-based food packaging holds significant promise in aligning with sustainability goals and enhancing food safety by offering a renewable, biodegradable, and safer alternative to traditional synthetic polymers. However, these biopolymer-derived films often exhibit poor barrier and mechanical properties, potentially limiting their commercial viability. Desirable barrier properties, such as moisture and oxygen resistance, are critical for preserving and maintaining the quality of packaged food products. This review comprehensively explores different traditional and advance methodologies employed to access the barrier properties of edible films. Additionally, this review thoroughly examines various approaches aimed at enhancing the barrier properties of edible films, such as the fabrication of multilayer films, the selection of biopolymers for composite films, as well as the integration of plasticizers, crosslinkers, hydrophobic agents, and nanocomposites. Moreover, the influence of process conditions, such as preparation techniques, homogenization, drying conditions, and rheological behavior, on the barrier properties of edible films has been discussed. The review provides valuable insights and knowledge for researchers and industry professionals to advance the use of biopolymer-based packaging materials and contribute to a more sustainable and food-safe future.
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Affiliation(s)
- Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India.
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman.
| | - Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Rekha Chawla
- Guru Angad Dev Veterinary and Animal Sciences University, Punjab, India
| | - Ali Muhammed Moula Ali
- School of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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4
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Ning H, Zhang Y, Lu L, Pan L. Properties and release behavior of sodium alginate-based nanocomposite active films: Effects of particle size of IRMOF-3. Int J Biol Macromol 2024; 271:132488. [PMID: 38763248 DOI: 10.1016/j.ijbiomac.2024.132488] [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: 02/22/2024] [Revised: 05/05/2024] [Accepted: 05/16/2024] [Indexed: 05/21/2024]
Abstract
Nanoparticles are used as fillers to improve the properties of biopolymers, and their particle size is an important parameter. This work aims to investigate the effect of particle size of isoreticular metal-organic framework-3 (IRMOF-3) on the mechanical, physical, and release properties of sodium alginate (SA)-based composite active film. In our study, IRMOF-3 with six different particle sizes was synthesized by introducing additives. IRMOF-3 loading with carvacrol (IRMOF-3/CA nanoparticles) was incorporated into the SA matrix to prepare the composite film. The characterization and testing results of films showed that the particle size of nanoparticles affected the physical morphology and chemical structure of the film. Especially smaller nanoparticles uniformly dispersed into the SA matrix more easily, forming a denser and more stable spatial network structure with SA, which could more significantly improve the tensile strength, water vapor barrier, and hydrophobic properties of the film (P < 0.05). In addition, the CA release rate from the active film could be significantly reduced by about 33.90 % even when the smallest particle size of the IRMOF-3/CA nanoparticles was added. Therefore, when IRMOF-3/CA is used as the nano-filler to develop SA-based active film, its particle size has a potential influence on the properties of the film.
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Affiliation(s)
- Haoyue Ning
- Department of Packaging Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuemei Zhang
- Department of Packaging Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Lixin Lu
- Department of Packaging Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China.
| | - Liao Pan
- Department of Packaging Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
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5
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Mondal K, Goswami M, Goud VV, Katiyar V. Optimization of guar gum-based anti-browning coating for prolonging the shelf life of cut potatoes. Int J Biol Macromol 2024; 269:132051. [PMID: 38777687 DOI: 10.1016/j.ijbiomac.2024.132051] [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: 01/03/2024] [Revised: 04/24/2024] [Accepted: 05/01/2024] [Indexed: 05/25/2024]
Abstract
The impact of guar gum (GG), crude algae ethanolic extract (CAEE), and turmeric essential oil (TEO) incorporated edible coating formulations on the quality of cut potatoes was investigated at room temperature (27 ± 3 °C, 70-85 % RH) storage using a rotatable central composite design. Besides, 30 % glycerol, 5 % calcium chloride, and 3 % ascorbic acid (w/w) were added to the coating solution as additives. The surface color, respiration rate, water vapor transmission rate, visible mold growth, and sensory analysis were assessed after seven days of storage. The inclusion of ascorbic acid and TEO in edible coating demonstrated a more effective delay in browning. The coated potatoes had lower OTR, CTR, and WVTR values for GG concentrations of 0.5 to 1 g/100 mL than the control. Compared to additives, higher concentrations of GG improved response parameters. The WVTR value of coated potatoes was significantly impacted by the interaction between CAEE and TEO with GG. Incorporating CAEE and TEO into the formulations of guar gum led to a reduction in the permeability of the coating to oxygen and water vapor. The seven days of extended shelf life compared to two days of control were observed with the optimized coating formulation. Furthermore, the application of the coating treatment proved effective in preventing enzymatic browning and creating a barrier against moisture and gases, contributing to prolonged freshness during extended storage periods.
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Affiliation(s)
- Kona Mondal
- Dpt. of Chemical Engineering, Indian Institute of Technology Guwahati, Assam 781039, India
| | - Mandavi Goswami
- Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, Assam 781039, India
| | - Vaibhav V Goud
- Dpt. of Chemical Engineering, Indian Institute of Technology Guwahati, Assam 781039, India
| | - Vimal Katiyar
- Dpt. of Chemical Engineering, Indian Institute of Technology Guwahati, Assam 781039, India; Centre for Sustainable Polymers, Indian Institute of Technology Guwahati, Assam 781039, India.
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6
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Amjed N, Zeshan M, Farooq A, Naz S. Applications of guar gum polysaccharide for pharmaceutical drug delivery: A review. Int J Biol Macromol 2024; 257:128390. [PMID: 38043657 DOI: 10.1016/j.ijbiomac.2023.128390] [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: 09/29/2023] [Revised: 11/10/2023] [Accepted: 11/21/2023] [Indexed: 12/05/2023]
Abstract
Bio-based materials are rapidly replacing synthetic materials owing to their significant biomedical applications, easy availability, nontoxicity, biodegradability and biocompatibility. Guar gum (GG) is a plant-derived biocompatible and biodegradable polymeric compound found abundantly in nature. It is a non-ionic, hydrophilic carbohydrate and is a cost-effective hydrocolloid polysaccharide considered as a wonderful representative of the new generation of plant gums. Various composites of guar gum with other polymers have been reported in last few decades and they are extensively used in different industries like food, textile, mining, petrochemical, paper and explosives etc. Easy availability, non-toxicity, eco-friendly and biodegradable nature of GG has made it ideal candidate for for drug delivery (DD) applications. GG based hydrogels, films, scaffolds and nanoparticles have been explored widely for their DD applications. These non-toxic DD carriers can be used for targeted drug delivery. This review article directs the current efforts and improvements on GG and GG-based materials to be used in DD.
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Affiliation(s)
- Nyla Amjed
- Department of Chemistry, The University of Lahore, Pakistan.
| | - Muhammad Zeshan
- Department of Chemistry, University of Agriculture, Faisalabad, Pakistan.
| | - Ariba Farooq
- Department of Chemistry, The University of Lahore, Pakistan.
| | - Sadaf Naz
- Department of Chemistry, The University of Lahore, Pakistan.
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7
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Martins VFR, Pintado ME, Morais RMSC, Morais AMMB. Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications. Foods 2024; 13:318. [PMID: 38275685 PMCID: PMC10814993 DOI: 10.3390/foods13020318] [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: 12/29/2023] [Revised: 01/15/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024] Open
Abstract
The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3-5% of the film/coating base solution, with some exceptions, like Arabic gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing.
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Affiliation(s)
| | | | | | - Alcina M. M. B. Morais
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal; (V.F.R.M.); (M.E.P.); (R.M.S.C.M.)
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8
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Xiao Z, Liu C, Rong X, Sameen DE, Guo L, Zhang J, Chu X, Chen M, Liu Y, Qin W. Development of curcumin-containing polyvinyl alcohol/chitosan active/intelligent films for preservation and monitoring of Schizothorax prenanti fillets freshness. Int J Biol Macromol 2023; 253:127343. [PMID: 37820899 DOI: 10.1016/j.ijbiomac.2023.127343] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/22/2023] [Accepted: 10/08/2023] [Indexed: 10/13/2023]
Abstract
Active/intelligent films for the preservation and monitoring of Schizothorax prenanti fillets freshness were prepared by combining curcumin (CUR) with polyvinyl alcohol/chitosan (PVA/CS) matrix. SEM images showed that the CUR with a maximum content of 1.5 % (w/w) was evenly distributed in the composite matrix. The addition of CUR did not affect the chemical structure of PVA/CS matrix, as confirmed by FTIR investigation. When 1.5 % (w/w) CUR was added, the water vapor barrier property, tensile strength and antioxidant activity of the composite film were the best, which were 5.38 ± 0.25 × 10-11 g/m·s·Pa, 62.05 ± 1.68 MPa and 85.50 ± 3.63 %, respectively. Water solubility of PVA/CS/CUR-1.5 % film was reduced by approximately 27 % compared to PVA/CS film. After adding CUR, the antibacterial properties of the composite film increased significantly. Although the addition of CUR reduced the biodegradability of PVA/CS film, the PVA/CS/CUR-1.5 % film degraded >60 % within 5 weeks. By measuring pH, weight loss, total volatile base‑nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable counts (TVC), the preservation effect of the composite films on the fish freshness was evaluated. The fish shelf life treated by PVA/CS/CUR-1.5 % film expanded from 3-6 days to 12-15 days at 4 °C. In addition, when PVA/CS/CUR-1.5 % film was used to monitor the fish freshness, it exhibited clear color fluctuations, from yellow to orange and to red, corresponding to first-grade freshness, second-grade freshness, and rottenness of the fish, respectively. As a result, the films can be successfully used for Schizothorax prenanti fillets preservation and deterioration monitoring.
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Affiliation(s)
- Zhenkun Xiao
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Chunyan Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xingyu Rong
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Lu Guo
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jie Zhang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xiyao Chu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Mingrui Chen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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Zhao Y, Li H, Chen J, Wang Y. A novel high water-soluble antibacterial films-based guar gum incorporated with Aloe vera gel and ε-polylysine. Food Chem 2023; 427:136686. [PMID: 37385057 DOI: 10.1016/j.foodchem.2023.136686] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 06/04/2023] [Accepted: 06/18/2023] [Indexed: 07/01/2023]
Abstract
The high water-soluble films are commonly used in food coating and food encapsulation. In this study, the effect of Aloe vera gel (AV) and ε-polylysine (ε-PL) on the comprehensive properties of films based on guar gum (GG) were investigated. When GG to AV was 8:2, the GG:AV:ε-PL composite films (water solubility = 68.50%) had an 82.42% higher water solubility than pure guar gum (PGG) films (water solubility = 37.55%). Compared with PGG films, the composite films more transparent, better thermal stability and elongation at break. X-ray diffraction and SEM analysis showed the composite films were amorphous structures and the AV and ε-PL did not change the structure of PGG. FITR analysis confirmed the formation of hydrogen bonds within the composite films. Antibacterial properties showed the composite films had a good antibacterial effect against Escherichia coli and Staphylococcus aureus. Therefore, the composite films can be a new option of high water-soluble antibacterial food packaging materials.
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Affiliation(s)
- Yakun Zhao
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
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10
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Khan S, Abdo AAA, Shu Y, Zhang Z, Liang T. The Extraction and Impact of Essential Oils on Bioactive Films and Food Preservation, with Emphasis on Antioxidant and Antibacterial Activities-A Review. Foods 2023; 12:4169. [PMID: 38002226 PMCID: PMC10670266 DOI: 10.3390/foods12224169] [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: 10/06/2023] [Revised: 11/02/2023] [Accepted: 11/11/2023] [Indexed: 11/26/2023] Open
Abstract
Essential oils, consisting of volatile compounds, are derived from various plant parts and possess antibacterial and antioxidant properties. Certain essential oils are utilized for medicinal purposes and can serve as natural preservatives in food products, replacing synthetic ones. This review describes how essential oils can promote the performance of bioactive films and preserve food through their antioxidant and antibacterial properties. Further, this article emphasizes the antibacterial efficacy of essential oil composite films for food preservation and analyzes their manufacturing processes. These films could be an attractive delivery strategy for improving phenolic stability in foods and the shelf-life of consumable food items. Moreover, this article presents an overview of current knowledge of the extraction of essential oils, their effects on bioactive films and food preservation, as well as the benefits and drawbacks of using them to preserve food products.
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Affiliation(s)
- Sohail Khan
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Abdullah A. A. Abdo
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
| | - Zhisheng Zhang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
| | - Tieqiang Liang
- College of Food Science and Technology, Hebei Agricultural University, Lekai South Avenue, Baoding 071000, China; (S.K.); (A.A.A.A.); (Y.S.)
- Hebei Layer Industry Technology Research Institute, Economic Development Zone, Handan 545000, China
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11
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Yong Y, Wang S, Li L, Li R, Ahmad HN, Munawar N, Zhu J. A curcumin-crosslinked bilayer film of soy protein isolate and chitosan with enhanced antibacterial property for beef preservation and freshness monitoring. Int J Biol Macromol 2023; 247:125778. [PMID: 37437680 DOI: 10.1016/j.ijbiomac.2023.125778] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 06/26/2023] [Accepted: 07/08/2023] [Indexed: 07/14/2023]
Abstract
In this study, antibacterial and antioxidant bilayer films were prepared by using curcumin (Cur) crosslinked soy rotein isolate (SPI) and chitosan (CS). Molecular docking simulations and multispectral analysis revealed that hydrogen bonding and hydrophobic interactions were the primary driving forces that promoted the self-assembly of the bilayer films. The tensile strength, the UV-blocking properties and the hydrophobicity was greatly improved of the bilayer antimicrobial films. Moreover, water vapor permeability, thermal shrinkage and opacity were all reduced significantly. In addition, the composite films with curcumin demonstrated effective antioxidant activity and a slow release characteristic. Morphology observation of the bacteria by AFM revealed that the antibacterial bilayer film had a significant damaging effect on the cell structures of S. aureus and E. coli due to the dual antibacterial effect of curcumin and chitosan. SPI + Cur-CS antimicrobial bilayer film effectively inhibited the growth of bacteria and extended the shelf life of beef. According to the findings, SPI + Cur-CS antimicrobial bilayer film can be used as an active package material for beef preservation and freshness monitoring.
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Affiliation(s)
- Yueyuan Yong
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510300, China
| | - Shancan Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510300, China.
| | - Rui Li
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Noshaba Munawar
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong 510300, China.
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12
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Chavez-Marquez E, Bernedo MSB, de Jara EM, Quequezana-Bedregal MJ, Gutierrez-Oppe EE, de Alcântara Pessôa Filho P. Development of intelligent and active potato starch films based on purple corn cob extract and molle essential oil. Int J Biol Macromol 2023:125080. [PMID: 37245765 DOI: 10.1016/j.ijbiomac.2023.125080] [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: 02/17/2023] [Revised: 05/12/2023] [Accepted: 05/22/2023] [Indexed: 05/30/2023]
Abstract
The present study aims to develop of an active and "intelligent" film that uses potato starch as a polymeric matrix, anthocyanins from purple corn cob as a natural dye, and molle essential oil as an antibacterial compound. The color of anthocyanin solutions is pH-dependent, and the developed films shows a visual color change from red to brown after immersion in solutions with pH values ranging from 2 to 12. SEM and FTIR analyses suggested that anthocyanins have favorable dispersibility and good compatibility with the starch-glycerol matrix. The study found that both anthocyanins and molle essential oil significantly enhanced the ultraviolet-visible light barrier performance; moreover, tensile strength, elongation at break, and elastic modulus reached values of 3.21 MPa, 62.16 %, and 12.87 MPa, respectively. The biodegradation rate in vegetal compost also accelerated during the three-week period, achieving a weight loss of 95 %. Moreover, the film presented an inhibition halo for Escherichia coli, indicating its antibacterial activity. The results suggest that the developed film has the potential to be used as food-packaging material.
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Affiliation(s)
- Edwar Chavez-Marquez
- Professional School of Chemical Engineering, Faculty of Process Engineering, Universidad Nacional de San Agustin de Arequipa, 04001 Arequipa, 117, Peru.
| | - Milagros Sofia Bustamante Bernedo
- Professional School of Chemical Engineering, Faculty of Process Engineering, Universidad Nacional de San Agustin de Arequipa, 04001 Arequipa, 117, Peru.
| | - Elizabeth Medrano de Jara
- Professional School of Chemical Engineering, Faculty of Process Engineering, Universidad Nacional de San Agustin de Arequipa, 04001 Arequipa, 117, Peru.
| | - Marcia Juana Quequezana-Bedregal
- Professional School of Chemical Engineering, Faculty of Process Engineering, Universidad Nacional de San Agustin de Arequipa, 04001 Arequipa, 117, Peru.
| | - Evelyn Edith Gutierrez-Oppe
- Professional School of Chemical Engineering, Faculty of Process Engineering, Universidad Nacional de San Agustin de Arequipa, 04001 Arequipa, 117, Peru.
| | - Pedro de Alcântara Pessôa Filho
- University of São Paulo, Polytechnic School, Department of Chemical Engineering, Main Campus, 05508-010 São Paulo, SP, Brazil.
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13
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Sultana A, Kumar L, Gaikwad KK. Lignocellulose nanofibrils/guar gum-based ethylene scavenging composite film integrated with zeolitic imidazolate framework-8 for food packaging. Int J Biol Macromol 2023:125031. [PMID: 37244327 DOI: 10.1016/j.ijbiomac.2023.125031] [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: 04/19/2023] [Revised: 05/11/2023] [Accepted: 05/20/2023] [Indexed: 05/29/2023]
Abstract
Ethylene, a ripening hormone, is critical in limiting the shelf life of fresh produce, specifically climacteric fruits and vegetables. A simple and benign fabrication approach is used to transform sugarcane bagasse, an agro-industrial waste into lignocellulosic nanofibrils (LCNF). In this investigation, biodegradable film was fabricated using LCNF (extracted from sugarcane bagasse) and guar gum (GG) which was reinforced with zeolitic imidazolate framework (ZIF)-8/zeolite. The LCNF/GG film not only acts as a biodegradable matrix to hold the ZIF-8/zeolite composite, but also possesses ethylene scavenging, antioxidant, and UV-blocking properties. The characterization results suggested that pure LCNF showed antioxidant activity of around 69.55 %. The LCNF/GG/MOF-4 film has shown lowest UV-transmittance (5.06 %) and highest ethylene scavenging capacity (40.2 %) among all the samples. After 6 days of storage at 25 ± 2 °C, packaged control bananas samples underwent significant degradation. In contrast, a banana package consisting of LCNF/GG/MOF-4 film maintained their high quality in terms of colour. Fabricated novel biodegradable film has potential application prospects for being used in prolonging the shelf life of fresh produce.
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Affiliation(s)
- Afreen Sultana
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| | - Lokesh Kumar
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| | - Kirtiraj K Gaikwad
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India.
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14
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Mai X, Zhang X, Wang W, Zheng Y, Wang D, Xu W, Liu F, Sun Z. Novel PVA/carboxylated cellulose antimicrobial hydrogel grafted with curcumin and ε-polylysine for chilled chicken preservation. Food Chem 2023; 424:136345. [PMID: 37224635 DOI: 10.1016/j.foodchem.2023.136345] [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: 12/20/2022] [Revised: 04/14/2023] [Accepted: 05/08/2023] [Indexed: 05/26/2023]
Abstract
PVA/CC/CUR/PL composite films containing curcumin (CUR) and ε-polylysine (PL) were prepared by casting and chemical grafting methods to address the threat to food spoilage. Morphological analysis showed that the grafting of CUR and PL resulted in a rough cross-section of the polymer matrix. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis confirmed the grafting of CUR and PL into the polymer matrix via esterification and amidation reactions, respectively. Thermal weight loss analysis showed that grafting process positively improved the thermal stability. The PVA/CC/CUR/PL films exhibited strong bactericidal activity, reaching 99.0% and 99.8% for Pseudomonas lundensis and Shewanella putrefaciens, respectively. After 8 days of storage, the total number of colonies and the TVB-N content in the PVA/CC/CUR/PL group decreased by 1.51 lg CFU/g and 13.77 mg/100 g, respectively. Therefore, PVA/CC/CUR/PL films are considered as a promising bactericidal material with good mechanical properties, functionality, and other excellent characteristics.
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Affiliation(s)
- Xutao Mai
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China
| | - Xinxiao Zhang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China
| | - Wenzhuo Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China
| | - Yuhang Zheng
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China
| | - Daoying Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Weimin Xu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China
| | - Fang Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Zhilan Sun
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China.
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15
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Wang Y, Tang J, Zeng Y, Liu X, Chen M, Dai J, Li S, Qin W, Liu Y. Nanofibrous composite membranes based on chitosan-nano zinc oxide and curcumin for Kyoho grapes preservation. Int J Biol Macromol 2023; 242:124661. [PMID: 37119898 DOI: 10.1016/j.ijbiomac.2023.124661] [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: 06/16/2022] [Revised: 04/23/2023] [Accepted: 04/24/2023] [Indexed: 05/01/2023]
Abstract
Nanofibrous composite membranes consisting of polyvinyl alcohol (PVA), sodium alginate (SA), chitosan-nano zinc oxide nanoparticles (CS-Nano-ZnO) and curcumin (Cur) were prepared by ultrasonic processing and electrospinning. When the ultrasonic power was set to 100 W, the prepared CS-Nano-ZnO had a minimum size (404.67 ± 42.35 nm) and a generally uniform particle size distribution (PDI = 0.32 ± 0.10). The composite fiber membrane with Cur: CS-Nano-ZnO mass ratio of 5:5 exhibited the best water vapor permeability, strain and stress. Furthermore, the inhibitory rates against Escherichia coli and Staphylococcus aureus were 91.93 ± 2.07 % and 93.00 ± 0.83 %, respectively. The Kyoho grape fresh-keeping trial revealed that grape berries wrapped with composite fiber membrane still maintained good quality and a higher rate of good fruit (60.25 ± 1.46 %) after 12 days of storage. The shelf life of grape was extended by at least 4 days. Thus, nanofibrous composite membranes based on CS-Nano-ZnO and Cur was expected to be used as an active material for food packaging.
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Affiliation(s)
- Yue Wang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jinhui Tang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yuanbo Zeng
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xuemei Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Mingrui Chen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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16
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Silvestre ALP, Dos Santos AM, de Oliveira AB, Ferrisse TM, Brighenti FL, Meneguin AB, Chorilli M. Evaluation of photodynamic therapy on nanoparticles and films loaded-nanoparticles based on chitosan/alginate for curcumin delivery in oral biofilms. Int J Biol Macromol 2023; 240:124489. [PMID: 37076077 DOI: 10.1016/j.ijbiomac.2023.124489] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 04/02/2023] [Accepted: 04/13/2023] [Indexed: 04/21/2023]
Abstract
Nanoparticles and nanoparticle-loaded films based on chitosan/sodium alginate with curcumin (CUR) are promising strategies to improve the efficacy of antimicrobial photodynamic therapy (aPDT) for the treatment of oral biofilms. This work aimed to develop and evaluate the nanoparticles based on chitosan and sodium alginate encapsulated with CUR dispersed in polymeric films associated with aPDT in oral biofilms. The NPs were obtained by polyelectrolytic complexation, and the films were prepared by solvent evaporation. The photodynamic effect was evaluated by counting Colony Forming Units (CFU/mL). Both systems showed adequate characterization parameters for CUR release. Nanoparticles controlled the release of CUR for a longer period than the nanoparticle-loaded films in simulated saliva media. Control and CUR-loaded nanoparticles showed a significant reduction of 3 log10 CFU/mL against S. mutans biofilms, compared to treatment without light. However, biofilms of S. mutans showed no photoinactivation effect using films loaded with nanoparticles even in the presence of light. These results demonstrate the potential of chitosan/sodium alginate nanoparticles associated with aPDT as carriers for the oral delivery of CUR, offering new possibilities to improve the treatment of dental caries and infections. This work will contribute to advances in the search for innovative delivery systems in dentistry.
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Affiliation(s)
- Amanda Letícia Polli Silvestre
- UNESP, São Paulo State University, School of Pharmaceutical Sciences, Department of Drugs and Pharmaceutics, Araraquara, SP 14800-903, Brazil
| | - Aline Martins Dos Santos
- UNESP, São Paulo State University, School of Pharmaceutical Sciences, Department of Drugs and Pharmaceutics, Araraquara, SP 14800-903, Brazil
| | - Analú Barros de Oliveira
- UNESP, São Paulo State University, School of Dentistry, Department of Restorative Dentistry, 14801-385 Araraquara, SP, Brazil
| | - Túlio Morandin Ferrisse
- UNESP, São Paulo State University, School of Dentistry, Department of Dental Materials and Prosthodontics, 14801-385 Araraquara, SP, Brazil
| | - Fernanda Lourenção Brighenti
- UNESP, São Paulo State University, School of Dentistry, Department of Restorative Dentistry, 14801-385 Araraquara, SP, Brazil
| | - Andréia Bagliotti Meneguin
- UNESP, São Paulo State University, School of Pharmaceutical Sciences, Department of Drugs and Pharmaceutics, Araraquara, SP 14800-903, Brazil
| | - Marlus Chorilli
- UNESP, São Paulo State University, School of Pharmaceutical Sciences, Department of Drugs and Pharmaceutics, Araraquara, SP 14800-903, Brazil.
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17
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Characterization of Rice Protein Hydrolysate/Chitosan Composite Films and Their Bioactivities Evaluation When Incorporating Curcumin: Effect of Genipin Concentration. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03056-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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18
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Özen İ, Bahtiyari Mİ, Haji A, Islam SU, Wang X. Properties of galactomannans and their textile-related applications-A concise review. Int J Biol Macromol 2023; 227:1001-1014. [PMID: 36464192 DOI: 10.1016/j.ijbiomac.2022.11.276] [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: 09/06/2022] [Revised: 11/19/2022] [Accepted: 11/27/2022] [Indexed: 12/04/2022]
Abstract
Galactomannans are reserve carbohydrates in legume plants and are primarily extracted from their seeds. They contain galactose side chains throughout the mannose backbone and have unique features such as emulsifying, thickening, and gelling together with biodegradability, biocompatibility, and non-toxicity, which make them an appealing material. Guar gum and locust bean gum mainly are used in all galactomannan needed applications. Nonetheless, tara gum and fenugreek gum have also attracted considerable attention in recent decades. Despite the increased usage of galactomannans in the textile-related fields in recent years, there is no review article published yet. To fill this gap and to demonstrate the striking and increasing importance of galactomannans, a concise summary of the properties of common galactomannans and their comparisons is given first, followed by an account of recent developments and applications of galactomannans in the textile-related fields. The associated potential opportunities are also provided at the end of this review.
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Affiliation(s)
- İlhan Özen
- Department of Textile Engineering, Erciyes University, Melikgazi Kayseri, Türkiye; Institute for Frontier Materials, Deakin University, Geelong, Australia.
| | | | - Aminoddin Haji
- Department of Textile Engineering, Yazd University, Yazd, Iran
| | - Shahid Ul Islam
- Department of Biological and Agricultural Engineering, University of California, Davis, United States
| | - Xungai Wang
- School of Fashion and Textiles, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong.
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19
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Development of psyllium seed husk-based colorimetric indicator by different homogenization methods. CHEMICAL PAPERS 2023. [DOI: 10.1007/s11696-023-02677-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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20
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Le TA, Huynh TP. Current advances in the Chemical functionalization and Potential applications of Guar gum and its derivatives. Eur Polym J 2023. [DOI: 10.1016/j.eurpolymj.2023.111852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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21
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CEYLAN A, ÜNLÜ HÖZDAMAR. Effects of some postharvest essential oil applications on the fruit quality of tomato (Solanum lycopersicum) during cold storage. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.110522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Ahu CEYLAN
- Isparta University of Applied Sciences, Türkiye
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22
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Najafian N, Aarabi A, Nezamzadeh-Ejhieh A. Evaluation of physicomechanical properties of gluten-based film incorporated with Persian gum and Guar gum. Int J Biol Macromol 2022; 223:1257-1267. [PMID: 36368364 DOI: 10.1016/j.ijbiomac.2022.11.056] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 10/26/2022] [Accepted: 11/07/2022] [Indexed: 11/10/2022]
Abstract
This study aimed to optimize the formulation of gluten-based composite film incorporated with Persian gum and Guar gum using the response surface method. The effects of three variables gluten (37%wt), Persian gum (1-2%wt), and guar gum (1-2%wt) on the physicochemical properties of the films (thickness, color parameters (L*, ΔE, WI, YI), swelling, solubility, water vapor permeability (WVP) and mechanical properties of the film were investigated. The results confirmed that gluten is compatible with Persian gum and Guar gum. Optimization was determined, and then the morphological properties and interaction of the film components were investigated with SEM and FTIR, respectively. Results showed that all three variables significantly affected the films' mechanical and physical properties (P < 0.05). Increasing the number of gums in the film solution led to a decrease in the thickness of the films, and improved solubility and WVP of films. Moreover, the yellowness index of films raised with an increasing amount of gluten and Guar gum. Increasing the number of gums, Young's modulus and modulus of elasticity decreased significantly (P < 0.05). The optimum level of the variables with desirability of 0.992, obtained by the software, was 5 % gluten, 1.5 % Persian gum, and 1.5 % Guar gum (% w/w). Intensifying and shifting some absorption peaks of FTIR spectra pattern confirmed the interaction of gums and gluten chain functional groups. The current research outcomes demonstrated that proper interaction was established between gluten protein and gums and improved the physical properties of the films. High amounts of gum reduced the thickness of the film.
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Affiliation(s)
- Nahid Najafian
- Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran
| | - Aazam Aarabi
- Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran.
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23
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Zhao R, Guo H, Yan T, Li J, Xu W, Deng Y, Zhou J, Ye X, Liu D, Wang W. Fabrication of multifunctional materials based on chitosan/gelatin incorporating curcumin-clove oil emulsion for meat freshness monitoring and shelf-life extension. Int J Biol Macromol 2022; 223:837-850. [PMID: 36343838 DOI: 10.1016/j.ijbiomac.2022.10.271] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 10/29/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022]
Abstract
A new multifunctional film with active and intelligent effects was developed by incorporating curcumin-clove oil emulsion into natural materials. The basic properties, functional characteristics, and pH/NH3-sensitivity of films were investigated, and then these films were applied to extend shelf-life and monitor freshness of meat. Curcumin solution and emulsion illustrated significant color variations at different pH values. The incorporation of emulsion improved the UV-vis barrier and water resistance properties of films, which blocked most of UV-light and its water contact angle reached 100.03°. Meanwhile, the films had stronger mechanical strength and higher thermal stability, with elongation at break reaching 79.18 % and the maximum degradation temperature rising to 316 °C. Moreover, emulsion made films have a slow-release effect on clove oil, which not only enhanced the antioxidant property but also significantly improved their antibacterial activity. Additionally, the multifunctional films presented a significant color response to acidic/alkaline environments over a short time interval and could be easily identified by naked eyes. Finally, the films effectively extended the shelf-life of fresh meat by 3 days at 4 °C and visually monitored freshness through color changes in real-time. This knowledge provides insights and ideas for the development of novel food packaging with both active and intelligent functions.
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Affiliation(s)
- Runan Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Haocheng Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tianyi Yan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jiaheng Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Weidong Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yong Deng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jianwei Zhou
- Zhejiang University Ningbo Institute of Technology, Ningbo 315100, China; Hainan Institute of Zhejiang University, Sanya 572025, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China.
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24
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Natural Gum-Based Functional Bioactive Films and Coatings: A Review. Int J Mol Sci 2022; 24:ijms24010485. [PMID: 36613928 PMCID: PMC9820387 DOI: 10.3390/ijms24010485] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Edible films and coatings are a current and future food packaging trend. In the food and envi-ronmental sectors, there is a growing need to understand the role of edible packaging and sus-tainability. Gums are polysaccharides of natural origin that are frequently utilized as thickeners, clarifying agents, gelling agents, emulsifiers, and stabilizers in the food sector. Gums come in a variety of forms, including seed gums, mucilage gums, exudate gums, and so on. As a biodegradable and sustainable alternative to petrochemical-based film and coatings, gums could be a promising option. Natural plant gum-based edible packaging helps to ensure extension of shelf-life of fresh and processed foods while also reducing microbiological alteration and/or oxidation processes. In this review, the possible applications of gum-based polymers and their functional properties in development of edible films and coatings, were comprehensively dis-cussed. In the future, technology for developing natural gum-based edible films and coatings might be applied commercially to improve shelf life and preserve the quality of foods.
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25
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Physicochemical and antimicrobial properties of biodegradable films based on gelatin/guar gum incorporated with grape seed oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01726-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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26
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Yildiz E, Emir AA, Sumnu G, Kahyaoglu LN. Citric acid cross-linked curcumin/chitosan/chickpea flour film: An active packaging for chicken breast storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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27
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Maryam Adilah Z, Han Lyn F, Nabilah B, Jamilah B, Gun Hean C, Nur Hanani Z. Enhancing the physicochemical and functional properties of gelatin/graphene oxide/cinnamon bark oil nanocomposite packaging films using ferulic acid. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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28
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Aydogdu Emir A. Development and evaluation of sumac (Rhus coriaria) incorporated guar gum films as colorimetric pH indicator with antioxidant and antimicrobial potential. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01707-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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29
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Singh AK, Kim JY, Lee YS. Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients. Molecules 2022; 27:7513. [PMID: 36364340 PMCID: PMC9655785 DOI: 10.3390/molecules27217513] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 08/01/2023] Open
Abstract
In recent years, changing lifestyles and food consumption patterns have driven demands for high-quality, ready-to-eat food products that are fresh, clean, minimally processed, and have extended shelf lives. This demand sparked research into the creation of novel tools and ingredients for modern packaging systems. The use of phenolic-compound-based active-packaging and edible films/coatings with antimicrobial and antioxidant activities is an innovative approach that has gained widespread attention worldwide. As phenolic compounds are natural bioactive molecules that are present in a wide range of foods, such as fruits, vegetables, herbs, oils, spices, tea, chocolate, and wine, as well as agricultural waste and industrial byproducts, their utilization in the development of packaging materials can lead to improvements in the oxidative status and antimicrobial properties of food products. This paper reviews recent trends in the use of phenolic compounds as potential ingredients in food packaging, particularly for the development of phenolic compounds-based active packaging and edible films. Moreover, the applications and modes-of-action of phenolic compounds as well as their advantages, limitations, and challenges are discussed to highlight their novelty and efficacy in enhancing the quality and shelf life of food products.
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Jiang H, Zhang W, Chen L, Liu J, Cao J, Jiang W. Recent advances in guar gum-based films or coatings: Diverse property enhancement strategies and applications in foods. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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31
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Niknam R, Soudi MR, Mousavi M. Biodegradable composite films based on
Trigonella foenum‐graceum
galactomannan—xanthan gum: Effect of grape seed oil on various aspects of emulsified films. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Rasoul Niknam
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, College of Agriculture and Natural Resources University of Tehran Karaj Iran
| | - Mohammad Reza Soudi
- Department of Microbiology, Faculty of Biological Sciences Alzahra University Tehran Iran
| | - Mohammad Mousavi
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, College of Agriculture and Natural Resources University of Tehran Karaj Iran
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32
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Gupta V, Biswas D, Roy S. A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15175899. [PMID: 36079280 PMCID: PMC9457097 DOI: 10.3390/ma15175899] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/18/2022] [Accepted: 08/24/2022] [Indexed: 05/15/2023]
Abstract
Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are used to make edible packaging materials. These can be ingested with food and provide consumers with additional health benefits. Recent research has shifted its focus to multilayer coatings and films-based food packaging, which can provide a material with additional distinct features. The aim of this review article is to investigate the properties and applications of several bio-based polymers in food packaging. The several types of edible film and coating production technologies are also covered separately. Furthermore, the use of edible films and coatings in the food industry has been examined, and their advantages over traditional materials are also discussed.
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Yildiz E, Sumnu G, Kahyaoğlu LN. Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.08.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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Xie H, Ouyang K, Zhang L, Hu J, Huang S, Sun W, Xiong H, Zhao Q. Chitosan/rice hydrolysate/curcumin composite film: Effect of chitosan molecular weight. Int J Biol Macromol 2022; 210:53-62. [PMID: 35537582 DOI: 10.1016/j.ijbiomac.2022.05.031] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 04/24/2022] [Accepted: 05/04/2022] [Indexed: 11/15/2022]
Abstract
The composite films were prepared by adding rice protein hydrolysate (RH) into chitosan (CH). Effect of four different chitosan molecular weights (MW, 0.8- 1.0, 30, 100, 300 kDa) was evaluated and curcumin was further incorporated into the film to enhance its bioactivities. With increasing MW (<100 kDa), moisture, solubility and water vapor transmission marginally decreased while tensile strength increased. Rice hydrolysate improved the film solubility and extensibility. All films showed extraordinary extensibility ranging from 180.26% to 204.08%. DSC confirmed MW did affect the thermal stability. The lower MW, the higher antioxidant activity of the CH/RH films. The 30 kDa CH/RH film exhibited higher antibacterial activity against both E. coli and S. aureus. Curcumin effectively improved both antibacterial and antioxidant activity of the CH/RH films. Hence, chitosan molecular weight must be chosen carefully according to its application and incorporation of protein hydrolysate into film would be an efficient strategy to modify film performance.
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Affiliation(s)
- Hexiang Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Liqiong Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Juwu Hu
- Jiangxi Academy of Sciences, Jiangxi 330029, China
| | | | - Weiwei Sun
- Hongsheng Beverage Group, Zhejiang311200, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
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35
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Vargas-Torrico MF, von Borries-Medrano E, Aguilar-Méndez MA. Development of gelatin/carboxymethylcellulose active films containing Hass avocado peel extract and their application as a packaging for the preservation of berries. Int J Biol Macromol 2022; 206:1012-1025. [PMID: 35318078 DOI: 10.1016/j.ijbiomac.2022.03.101] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 03/01/2022] [Accepted: 03/16/2022] [Indexed: 02/06/2023]
Abstract
This study aimed to evaluate the effect of incorporating different concentrations (0, 200, 300, and 400 mg L-1) of avocado peel extracts (EE-AP) on the physicochemical properties and antifungal activity of gelatin-carboxymethylcellulose (Gel-CMC) films and their applicability in berry preservation. The results showed that incorporating EE-AP was compatible with the Gel-CMC film and enhanced the mechanical properties without affecting the integrity and thermal properties. The 200 mg L-1 of EE-AP concentration on films offered the best barrier properties against water vapor (2.90 × 10-11 g m-1 s-1 Pa-1). FTIR identified the intramolecular and intermolecular interactions between the functional groups of biopolymers and the EE-AP. The results obtained revealed that EE-AP incorporation into gelatin-carboxymethylcellulose films significantly decreased the moisture content (from 12.48 to 11.02%) and solubility (from 40.13 to 35.39%) of the films. All films incorporated with EE-AP showed higher colorimetric parameters and opacity than the control film (p < 0.05). The DPPH radical scavenging ability of the Gel-CMC films was increased from 24.16 to 41.12, 57.21, and 63.47%, as the extract concentration increased. Active films presented excellent ultraviolet-visible light barrier properties. The antioxidant pigments (flavonoids and chlorophylls) were estimated spectrophotometrically through absorbance. In vitro tests indicated high effectiveness to inhibit the growth of Rhizopus stolonifer and Aspergillus niger. A preservation study indicated the absence of fungal development in berries over six days of storage. In conclusion, gelatin-carboxymethylcellulose films with EE-AP represent a potential option for active packaging and can preserve fresh fruit.
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Affiliation(s)
- Maria Fernanda Vargas-Torrico
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada - Unidad Legaria, Calzada Legaria 694, Colonia Irrigación, C.P. 11500 Ciudad de México, Mexico
| | - Erich von Borries-Medrano
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada - Unidad Legaria, Calzada Legaria 694, Colonia Irrigación, C.P. 11500 Ciudad de México, Mexico.
| | - Miguel A Aguilar-Méndez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada - Unidad Legaria, Calzada Legaria 694, Colonia Irrigación, C.P. 11500 Ciudad de México, Mexico.
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36
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Physicochemical, antibacterial, and biodegradability properties of green Sichuan pepper (Zanthoxylum armatum DC.) essential oil incorporated starch films. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113392] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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37
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Guar gum/carboxymethyl cellulose based antioxidant film incorporated with halloysite nanotubes and litchi shell waste extract for active packaging. Int J Biol Macromol 2022; 201:1-13. [PMID: 34998867 DOI: 10.1016/j.ijbiomac.2021.12.198] [Citation(s) in RCA: 49] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 12/07/2021] [Accepted: 12/31/2021] [Indexed: 01/17/2023]
Abstract
The incorporation of bioactive extract from the food waste into biopolymers is a promising green approach to fabricate active films with antioxidant activity for food packaging. The present study developed bioactive antioxidant films based on guar gum/carboxymethyl cellulose incorporated with halloysite-nanotubes (HNT) and litchi shell extract (LSE). The effects of combining HNT and LSE on the physical, mechanical, and antioxidant properties of the films were analyzed. The results showed LSE caused a reduction in tensile strength; however, the elongation at break substantially improved from 29.93 to 62.12%. FTIR revealed covalent interaction and hydrogen bonding between guar gum/carboxymethyl cellulose and LSE. The XRD and SEM study confirmed interactions among the polymer matrix and LSE compounds. The addition of LSE to guar gum/carboxymethyl cellulose films notably increased the UV-light barrier properties. Moreover, the antioxidant activity of all GCH/LSE substantially improved from 9.46 to 91.52%, more than a ten-fold increase compared to composite neat GCH film. Finally, the oxidative stability of roasted peanuts packed in fabricated GCH/LSE sachets improved after 8 days. Guar gum/carboxymethyl cellulose containing LSE as an antioxidant agent could be applied as food packaging for low water activity oxygen-sensitive food.
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38
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Babadi D, Rabbani S, Akhlaghi S, Haeri A. Curcumin polymeric membranes for postoperative peritoneal adhesion: Comparison of nanofiber vs. film and phospholipid-enriched vs. non-enriched formulations. Int J Pharm 2022; 614:121434. [PMID: 34995747 DOI: 10.1016/j.ijpharm.2021.121434] [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: 08/29/2021] [Revised: 12/15/2021] [Accepted: 12/23/2021] [Indexed: 12/08/2022]
Abstract
Intra-abdominal adhesion remains a major postoperative problem and is able to place individuals at lifelong risk of serious complications. Among available approaches, insertion of a barrier membrane at the site of injury partially inhibited adhesion formation. Moreover, the local administration of an anti-adhesive agent showed some favorable effects. In this study, we aimed to prepare and fully characterize polycaprolactone (PCL)-based film casts and electrospun nanofibers (NFs) containing a natural anti-inflammatory agent, curcumin (CUR), with extended-release properties. We also compared their efficiencies in preventing tissue adhesions. Additionally, the impact of soy phosphatidylcholine (SPC) enrichment on adhesion prevention was investigated. Prepared membranes were evaluated in terms of surface morphology (SEM, AFM), surface wettability, CUR release profiles, structural properties (FTIR, XRD, DSC), and mechanical behaviors. To further analyze the anti-adhesion effectiveness, a cecal abrasion model was performed on rats. SEM and AFM images showed a smoother surface in SPC-containing films. Concerning NFs, uniform bead-free fibers were observed and SPC containing NFs showed higher conductivity and lower viscosity and therefore, smaller fibers. All formulations exhibited sustained drug release over 4 weeks. In vivo findings revealed the superior performance of films compared to NFs and phospholipid-enriched formulations over non-enriched ones. Among all film formulations and in comparison to the positive control (Seprafilm®), CUR-SPC-PCL films significantly reduced peritoneal adhesions, as evidenced by gross examination, histological evaluation and immunohistochemical (IHC) analysis. The remarkable in vivo anti-adhesion activity together with suitable in vitro properties have made CUR-SPC-PCL films a promising system for postoperative anti-adhesion purposes in the clinic.
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Affiliation(s)
- Delaram Babadi
- Department of Pharmaceutics, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Shahram Rabbani
- Research Center for Advanced Technologies in Cardiovascular Medicine, Cardiovascular Diseases Research Institute, Tehran University of Medical Sciences, Tehran, Iran.
| | - Sarah Akhlaghi
- Department of Pharmaceutics, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Azadeh Haeri
- Department of Pharmaceutics, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Protein Technology Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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39
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ZHOU M, LI F, CHEN J, WU Q, ZOU Z. Research progress on natural bio-based encapsulation system of curcumin and its stabilization mechanism. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.78422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Man ZHOU
- Sichuan Agricultural University, China
| | - Fuli LI
- Sichuan Agricultural University, China
| | - Jie CHEN
- Sichuan Agricultural University, China
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40
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Roy S, Priyadarshi R, Ezati P, Rhim JW. Curcumin and its uses in active and smart food packaging applications - a comprehensive review. Food Chem 2021; 375:131885. [PMID: 34953241 DOI: 10.1016/j.foodchem.2021.131885] [Citation(s) in RCA: 78] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 12/14/2021] [Accepted: 12/14/2021] [Indexed: 01/12/2023]
Abstract
Active and intelligent food packaging is an innovative technology to prevent food contamination and ensure food quality and safety. Active packaging protects the food from microbial contamination, while smart or intelligent packaging enables monitoring the freshness of the food or quality change in real-time. Curcumin, one of the most well-known natural colorants, has received a lot of attention for its excellent functional properties and ability to change color with changes in pH. Curcumin, the golden component of turmeric, a spice widely used in food since ancient times, is a cost-effective and abundant biomaterial with various biological properties such as antioxidant, antibacterial, antiviral, antitumor, and anti-inflammatory. Recently, active packaging or intelligent packaging systems have been actively developed using the functional properties of curcumin. In this review, we briefly reviewed curcumin's basic biological functions and discussed comprehensive and recent progress in using curcumin in various polymer-based active and smart food packaging applications.
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Affiliation(s)
- Swarup Roy
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, South Korea
| | - Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, South Korea
| | - Parya Ezati
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, South Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, South Korea.
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41
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Curcumin: A multifunctional molecule for the development of smart and active biodegradable polymer-based films. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.11.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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42
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Niro CM, Medeiros JA, Freitas JA, Azeredo HM. Advantages and challenges of Pickering emulsions applied to bio-based films: a mini-review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3535-3540. [PMID: 33345306 DOI: 10.1002/jsfa.11029] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/04/2020] [Accepted: 12/20/2020] [Indexed: 06/12/2023]
Abstract
The strategy of adding hydrophobic compounds to bio-based films (usually based on hydrophilic matrices), forming films containing emulsions, is a technique that has been used to improve some physical properties (such as reducing water solubility and water vapor permeability) and / or to impart properties, such as antioxidant and antimicrobial effects by carrying hydrophobic active components that would otherwise be insoluble in hydrophilic matrices. Although Pickering emulsions have been reported as presenting greater stability when compared with surfactant-stabilized emulsions, little is known about the drying stability of Pickering emulsions (which is important for film applications). Anyway, several studies have indicated that Pickering emulsions are interesting systems to improve the water vapor barrier properties of bio-based films and coatings, and to act as carriers of active hydrophobic components. On the other hand, the tensile properties of those films are usually impaired by the presence of Pickering emulsions. The objective of this review is to present recent developments and future perspectives in bio-based films loaded with Pickering emulsions. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Carolina M Niro
- Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos, Brazil
| | - Jackson A Medeiros
- Postgraduate Program in Food and Nutrition, School of Pharmaceutical Sciences, São Paulo State University (Unesp), Araraquara, Brazil
| | - John Am Freitas
- Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos, Brazil
| | - Henriette Mc Azeredo
- Embrapa Agroindústria Tropical, Empresa Brasileira de Pesquisa Agropecuária, R Dra Sara Mesquita, 2270, Fortaleza, Brasil, 60511110, Brazil
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, R XV de Novembro, 1452, São Carlos, SP, 13560-970, Brazil
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43
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Loke XJ, Chang CK, Hou CY, Cheng KC, Hsieh CW. Plasma-treated polyethylene coated with polysaccharide and protein containing cinnamaldehyde for active packaging films and applications on tilapia (Orechromis niloticus) fillet preservation. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108016] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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44
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Trigo-Gutierrez JK, Vega-Chacón Y, Soares AB, Mima EGDO. Antimicrobial Activity of Curcumin in Nanoformulations: A Comprehensive Review. Int J Mol Sci 2021; 22:7130. [PMID: 34281181 PMCID: PMC8267827 DOI: 10.3390/ijms22137130] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/21/2021] [Accepted: 06/28/2021] [Indexed: 01/10/2023] Open
Abstract
Curcumin (CUR) is a natural substance extracted from turmeric that has antimicrobial properties. Due to its ability to absorb light in the blue spectrum, CUR is also used as a photosensitizer (PS) in antimicrobial Photodynamic Therapy (aPDT). However, CUR is hydrophobic, unstable in solutions, and has low bioavailability, which hinders its clinical use. To circumvent these drawbacks, drug delivery systems (DDSs) have been used. In this review, we summarize the DDSs used to carry CUR and their antimicrobial effect against viruses, bacteria, and fungi, including drug-resistant strains and emergent pathogens such as SARS-CoV-2. The reviewed DDSs include colloidal (micelles, liposomes, nanoemulsions, cyclodextrins, chitosan, and other polymeric nanoparticles), metallic, and mesoporous particles, as well as graphene, quantum dots, and hybrid nanosystems such as films and hydrogels. Free (non-encapsulated) CUR and CUR loaded in DDSs have a broad-spectrum antimicrobial action when used alone or as a PS in aPDT. They also show low cytotoxicity, in vivo biocompatibility, and improved wound healing. Although there are several in vitro and some in vivo investigations describing the nanotechnological aspects and the potential antimicrobial application of CUR-loaded DDSs, clinical trials are not reported and further studies should translate this evidence to the clinical scenarios of infections.
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Affiliation(s)
| | | | | | - Ewerton Garcia de Oliveira Mima
- Laboratory of Applied Microbiology, Department of Dental Materials and Prosthodontics, School of Dentistry, São Paulo State University (Unesp), Araraquara 14800-000, Brazil; (J.K.T.-G.); (Y.V.-C.); (A.B.S.)
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45
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Zhou Y, Wu X, Chen J, He J. Effects of cinnamon essential oil on the physical, mechanical, structural and thermal properties of cassava starch-based edible films. Int J Biol Macromol 2021; 184:574-583. [PMID: 34146564 DOI: 10.1016/j.ijbiomac.2021.06.067] [Citation(s) in RCA: 84] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 06/08/2021] [Accepted: 06/09/2021] [Indexed: 01/24/2023]
Abstract
The edible films were mainly made from oxidized hydroxypropyl cassava starch incorporated with cinnamon essential oil (CEO). The effects of CEO amount on the physical and mechanical properties of films were studied, and the structures of films with and without CEO were characterized. The results showed that the elongation at break, water resistance, water vapor transmission coefficient, as well as oxygen and ultraviolet barrier properties of the films (p < 0.05) significantly increased with addition of CEO, while the tensile strength of the films decreased. The field emission scanning electron microscopic (FE-SEM) images and infrared (IR) spectra showed that the CEO had good compatibility with other components and could be evenly dispersed in the film, which was conducive to the stable release of the active components. X-ray diffraction (XRD) patterns showed that the addition of CEO increased the crystallinity of the film, indicating that the compatibility and structural stability of the crystal structure of the film were improved. The thermogravimetric analysis results showed that CEO was beneficial to improve the thermal stability of the films. This study provided a potential to develop edible films from modified cassava starch with CEO.
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Affiliation(s)
- Yue Zhou
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Xuehui Wu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Jiahui Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Junhua He
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
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46
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Khezerlou A, Zolfaghari H, Banihashemi SA, Forghani S, Ehsani A. Plant gums as the functional compounds for edible films and coatings in the food industry: A review. POLYM ADVAN TECHNOL 2021. [DOI: 10.1002/pat.5293] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Arezou Khezerlou
- Students Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Hajar Zolfaghari
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Seyed Alireza Banihashemi
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Samira Forghani
- Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
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47
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Composition of antimicrobial edible films and methods for assessing their antimicrobial activity: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.084] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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48
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Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil. Foods 2021; 10:foods10030597. [PMID: 33809024 PMCID: PMC7998788 DOI: 10.3390/foods10030597] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 01/30/2021] [Accepted: 03/08/2021] [Indexed: 11/21/2022] Open
Abstract
The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimally processed Golden Delicious apple slices for 25-days at 4 °C was evaluated. The coatings were CT1-chitosan-based, CT2-guar gum-based, and CT3-composite guar gum-starch-based; all three coatings contained cinnamon essential oil and were compared with UCT0-uncoated apple slices. The quality variables evaluated were weight-loss, firmness, browning index, total phenolic content, total soluble solids, titratable acidity, respiration rate, microbial analysis, and sensory evaluation. All coatings improved the preservation and sensorial quality variables of Golden Delicious apples; however, although the CT1-chitosan-based coating was capable of extending the shelf-life of minimally processed apple, it demonstrated less sensorially favorable scores for flavor, odor, and overall acceptance attributes.
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49
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Rojas A, Velásquez E, Piña C, Galotto MJ, López de Dicastillo C. Designing active mats based on cellulose acetate/polycaprolactone core/shell structures with different release kinetics. Carbohydr Polym 2021; 261:117849. [PMID: 33766345 DOI: 10.1016/j.carbpol.2021.117849] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 02/20/2021] [Accepted: 02/20/2021] [Indexed: 12/18/2022]
Abstract
Core/shell electrospun mats based on cellulose acetate (CA) and polycaprolactone (PCL) were developed as novel active materials for releasing quercetin (Quer) and curcumin (Cur). The effect of polymeric uniaxial and coaxial electrospun systems and the chemical structures of Quer and Cur on the structural, thermal, and mass transfer properties of the developed mats were investigated. Release modelling indicated that the diffusion of the active agents from the uniaxial PCL fibers was highly dependent on the type of food simulant. Higher diffusion coefficients were obtained for both active agents in acid food simulant due to the higher swelling of the electrospun mats. In addition, CA/PCL coaxial structures slowed down the diffusion of both active agents into both food simulants. CA increased the retention of the active compounds in the polymer structure, resulting in partition coefficients values higher than the values obtained for uniaxial active PCL mats.
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Affiliation(s)
- Adrián Rojas
- University of Santiago of Chile (USACH), Packaging Innovation Center (LABEN-Chile), 9170201, Santiago, Chile; University of Santiago of Chile (USACH), Center for the Development of Nanoscience and Nanotechnology (CEDENNA), 9170201, Santiago, Chile.
| | - Eliezer Velásquez
- University of Santiago of Chile (USACH), Packaging Innovation Center (LABEN-Chile), 9170201, Santiago, Chile; University of Santiago of Chile (USACH), Center for the Development of Nanoscience and Nanotechnology (CEDENNA), 9170201, Santiago, Chile.
| | - Constanza Piña
- University of Santiago of Chile (USACH), Packaging Innovation Center (LABEN-Chile), 9170201, Santiago, Chile; University of Santiago of Chile (USACH), Center for the Development of Nanoscience and Nanotechnology (CEDENNA), 9170201, Santiago, Chile.
| | - María José Galotto
- University of Santiago of Chile (USACH), Packaging Innovation Center (LABEN-Chile), 9170201, Santiago, Chile; University of Santiago of Chile (USACH), Center for the Development of Nanoscience and Nanotechnology (CEDENNA), 9170201, Santiago, Chile; University of Santiago of Chile (USACH), Technological Faculty, Food Science and Technology Department, 9170201, Santiago, Chile.
| | - Carol López de Dicastillo
- University of Santiago of Chile (USACH), Packaging Innovation Center (LABEN-Chile), 9170201, Santiago, Chile; University of Santiago of Chile (USACH), Center for the Development of Nanoscience and Nanotechnology (CEDENNA), 9170201, Santiago, Chile; University of Santiago of Chile (USACH), Technological Faculty, Food Science and Technology Department, 9170201, Santiago, Chile.
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Khashayary S, Aarabi A. Evaluation of Physico-mechanical and Antifungal Properties Of Gluten-based Film Incorporated with Vanillin, Salicylic Acid, and Montmorillonite (Cloisite 15A). FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02598-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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