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Tristanto NA, Cao W, Chen N, Suryoprabowo S, Soetaredjo FE, Ismadji S, Hua X. Pectin extracted from red dragon fruit (Hylocereus polyrhizus) peel and its usage in edible film. Int J Biol Macromol 2024; 276:133804. [PMID: 38996891 DOI: 10.1016/j.ijbiomac.2024.133804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 05/25/2024] [Accepted: 07/09/2024] [Indexed: 07/14/2024]
Abstract
Pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE), from two different types of peels, fresh peel puree and dried peel powder. SCWE method on fresh peel puree showed an ∼18.88 % increase in pectin yield compared to AE. Extracted pectin is classified as low methoxyl pectin (DE: 8.51-50.64 %), with an average molecular weight ranging from 115.23 kDa to 577.84 kDa and a Gal-A content of 44.09 % - 53.90 %. The potential of pectin from fresh peel puree to be applied as a biodegradable film was further explored. Different pectin concentrations (3-5 % w/v) were used to prepare the films. Regarding the film performance, PF-S5, which was produced from SCWE with 5 % of pectin concentration, exhibits better thermal stability (Tdmax 250 °C, residue of 28.69 %) and higher moisture barrier (WVP 5.59 × 10-11 g.cm-1.s-1.Pa-1). In comparison, PF-A showed lower water solubility (45.14-69.15 %), higher water contact angle (33.01° - 44.35°), and better mechanical properties (TS: 2.12-4.11 MPa, EB: 48.72-61.39 %). Higher molecular weight accompanied by higher DE and Gal-A content contributes to better pectin film properties.
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Affiliation(s)
| | - Weichao Cao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Nuo Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Steven Suryoprabowo
- Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia
| | - Felycia Edi Soetaredjo
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia
| | - Suryadi Ismadji
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia
| | - Xiao Hua
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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2
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Nandal K, Jindal R. β-Cyclodextrin mediated controlled release of phenothiazine from pH-responsive pectin and pullulan-based hydrogel optimized through experimental design. Int J Biol Macromol 2024; 278:135045. [PMID: 39182886 DOI: 10.1016/j.ijbiomac.2024.135045] [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: 06/01/2024] [Revised: 07/14/2024] [Accepted: 08/22/2024] [Indexed: 08/27/2024]
Abstract
Drugs with lower permeability and water solubility provide major challenges for producing safe and efficient formulations. The current work aims to prepare ICs of the drug phenothiazine and β-cyclodextrin via physical, microwave, freeze-drying, and kneading methods. Many analytical methods, such as 1H NMR, ROESY, FT-IR, DSC, SEM, and XRD, were then used to confirm the formation of inclusion complexes. The natural polysaccharide-based hydrogel comprising pectin and pullulan was synthesized in air and optimized through various parameters. In order to maximize the reaction parameters, Response Surface Methodology design was employed for experimental optimization. We use FT-IR, TGA, SEM, EDX, and XRD to investigate hydrogel formation. At 37 °C, an investigation was carried out on the in vitro controlled release of PN at pH 2, 7, and 7.4. The analysis of drug release data revealed that PM and KM exhibited an initial burst release of drugs, with the MW and FD method proving to be the most suitable approach for achieving precise ICs of PN and β-CD for sustained drug release. The kinetics of drug release were evaluated using various kinetic models, with the Riteger-Peppas and Peppas-Sahlin models demonstrating the best fit for drug release in all instances.
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Affiliation(s)
- Komal Nandal
- Polymer and Nanomaterial Lab, Department of Chemistry, Dr B R Ambedkar National Institute of Technology, Jalandhar 144008, Punjab, India.
| | - Rajeev Jindal
- Polymer and Nanomaterial Lab, Department of Chemistry, Dr B R Ambedkar National Institute of Technology, Jalandhar 144008, Punjab, India.
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3
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Jing J, Zhang Z, Hu Z, Ma X, Cui J, Zhu H, Bai X, Zhai L. Physicochemical, structural and functional properties of low methoxyl pectin‑iron (III) complex and its effect on rats with iron deficiency anemia. Int J Biol Macromol 2024; 269:132099. [PMID: 38710256 DOI: 10.1016/j.ijbiomac.2024.132099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 04/09/2024] [Accepted: 05/03/2024] [Indexed: 05/08/2024]
Abstract
Iron deficiency anemia (IDA) is the most common nutritional disease worldwide. In this study, a low methoxyl pectin (LMP)‑iron(III) complex was prepared. The physicochemical and structural properties were characterized by HPSEC, HPIC, CV, FTIR, 1H NMR, XRD, SEM and CD. The results showed that iron increased the molecular weight of the LMP‑iron(III) from 11.50 ± 0.32 to 12.70 ± 0.45 kDa and improved its crystallinity. Moreover, the findings demonstrated that -OH and -COOH groups in LMP coordinate with Fe3+ to form β-FeOOH. The water-holding capacity, emulsion stability, and antioxidant activities of the LMP‑iron(III) were lower than those of LMP. Furthermore, the therapeutic effects of LMP‑iron(III) on IDA were investigated in rats. Following LMP‑iron(III) supplementation, compared with the model group, the administration of LMP‑iron(III) significantly increased the body weight, hemoglobin concentration, and serum iron concentration as well as decreased free erythrocyte protoporphyrin concentration. Therefore, the LMP‑iron(III) can potentially treat IDA in rats experiments, providing a theoretical basis for the development of a promising iron supplement.
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Affiliation(s)
- Jing Jing
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China; Department of Chemistry and Chemical Engineering, Taiyuan Institute of Technology, Taiyuan 030008, China.
| | - Zhijun Zhang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Zhiyong Hu
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Xuemei Ma
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Jianlan Cui
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Hailin Zhu
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Xueli Bai
- Department of Chemistry and Chemical Engineering, Taiyuan Institute of Technology, Taiyuan 030008, China
| | - Lijun Zhai
- Department of Chemistry and Chemical Engineering, Taiyuan Institute of Technology, Taiyuan 030008, China
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4
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Wang R, Chen Z, Shu Y, Wang Y, Wang W, Zhu H, Sun J, Ma Q. Apple pectin-based active films to preserve oil: Effects of naturally branched phytoglycogen-curcumin host. Int J Biol Macromol 2024; 266:131218. [PMID: 38552681 DOI: 10.1016/j.ijbiomac.2024.131218] [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: 01/15/2024] [Revised: 03/22/2024] [Accepted: 03/26/2024] [Indexed: 04/01/2024]
Abstract
Pectin has excellent film-forming properties, but its functional properties need to be enhanced. Therefore, we constructed naturally branched phytoglycogen (PG) nanoparticles to solubilize curcumin (CCM) and further enhance the properties of apple pectin-based active films. The size of the PG spherical particles ranged from 30 to 100 nm with some aggregates. The branch density of the PG was 6.02 %. These PG nanoparticles increased the solubility of CCM nearly 1742-fold and a nanosized phytoglycogen-curcumin (PG-CCM) host was formed via hydrogen bonding and hydrophobic interaction. This host promoted the formation of pectin-based films with a dense structure and increased their tensile strength to 23.51 MPa. The coefficient to water vapor permeability, oxygen permeability and carbon dioxide permeability were all decreased indicating their barrier performance were improved. Among them, the oxygen permeability coefficient decreased most, from 1.14 × 10-7 g·m-1·s-1 to 0.8 × 10-7 g·m-1·s-1. Also, the transmittance of the active film at 280 nm and 660 nm decreased to 0.65 % and 72.10 %. Antioxidant and antibacterial properties were significantly enhanced (P < 0.05). And the results showed this film was an excellent oil packaging material. The active film incorporating PG-CCM host can replace heat-sealed plastic bags/pouch made from polyethylene and polypropylene synthetic plastics, and solve the problem that plastic packaging is difficult to degrade and cannot be squeezed clean. This provides a new conceptual framework for developing pectin-based active films by incorporating of PG and CCM.
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Affiliation(s)
- Rui Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Zhizhou Chen
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Yufan Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Hanyu Zhu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China.
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5
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Yun D, Liu J. Preparation, Characterization and Application of Active Food Packaging Films Based on Sodium Alginate and Twelve Varieties of Mandarin Peel Powder. Foods 2024; 13:1174. [PMID: 38672846 PMCID: PMC11048805 DOI: 10.3390/foods13081174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2024] [Revised: 04/09/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
The industrial processing of mandarin fruits yields a large amount of peel waste, resulting in economic losses and environmental pollution. The peels of mandarin fruits are a good source of biomass and active substances that can be used to produce food packaging systems. In this study, active food packaging films were prepared based on sodium alginate and twelve varieties of mandarin peel powder. The structures, properties, and corn oil packaging performance of the films were compared. Results showed that the twelve varieties of mandarin peel powder differed in pectin, lipid, protein, crude fiber, and total phenol contents. The prepared films all exhibited a yellow color, 117.73-152.45 μm thickness, 16.39-23.62% moisture content, 26.03-90.75° water contact angle, 5.38-8.31 × 10-11 g m-1 s-1 Pa-1 water vapor permeability, 5.26-12.91 × 10-20 m2 s-1 Pa-1 oxygen permeability, 4.87-7.90 MPa tensile strength, and 13.37-24.62% elongation at break. Notably, the films containing mandarin peel powder with high pectin and lipid contents showed high moisture/oxygen barrier ability and mechanical properties. The films containing mandarin peel powder with high total phenol content exhibited high antioxidant- and antimicrobial-releasing abilities and good performance in delaying corn oil oxidation. Overall, the results suggested that the films have good application potential in active food packaging.
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Affiliation(s)
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;
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6
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Firdaus S, Ahmad F, Zaidi S. Preparation and characterization of biodegradable food packaging films using lemon peel pectin and chitosan incorporated with neem leaf extract and its application on apricot fruit. Int J Biol Macromol 2024; 263:130358. [PMID: 38412939 DOI: 10.1016/j.ijbiomac.2024.130358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 02/29/2024]
Abstract
The present study aims to develop and characterize biodegradable packaging films from lemon peel-derived pectin and chitosan incorporated with a bioactive extract from neem leaves. The films (PCNE) contained varying concentrations of neem leaf extract and were comprehensively assessed for their physical, optical, mechanical, and antimicrobial attributes. The thickness, moisture content, water solubility, and water vapor permeability of the biodegradable packaging films increased with the increasing concentration of neem leaf extract. Comparatively, the tensile strength of the films decreased by 42.05 % compared to the control film. The Scanning Electron Microscopy (SEM) confirmed that the resultant blended pectin-chitosan films showed a uniform structure without cracks. Furthermore, the analysis targeting Staphylococcus aureus and Aspergillus niger indicated that the films had potent antimicrobial activity. Based on these results, the optimum films were selected and subsequently applied on apricot fruits to increase their shelf life at ambient temperature. The findings, after examining factors such as colour, firmness, total soluble solids, shrinkage, weight loss, and appearance, concluded that the apricots coated by PCNE-5 had the most delayed signs of spoilage and increased their shelf life by 50 %. The results showed the potential applicability of lemon peel pectin-chitosan-neem leaf extract blend films in biodegradable food packaging.
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Affiliation(s)
- Sadia Firdaus
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, UP, India
| | - Faizan Ahmad
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, UP, India..
| | - Sadaf Zaidi
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, UP, India..
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7
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Wu H, Wang X, Li S, Zhang Q, Chen M, Yuan X, Zhou M, Zhang Z, Chen A. Incorporation of cellulose nanocrystals to improve the physicochemical and bioactive properties of pectin-konjac glucomannan composite films containing clove essential oil. Int J Biol Macromol 2024; 260:129469. [PMID: 38242415 DOI: 10.1016/j.ijbiomac.2024.129469] [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: 12/19/2023] [Accepted: 01/11/2024] [Indexed: 01/21/2024]
Abstract
This study aimed to investigate the effectiveness of cellulose nanocrystals (CNC) isolated from cotton in augmenting pectin (PEC)/konjac glucomannan (KGM) composite films containing clove essential oil (CEO) for food packaging application. The effects of CNC dosage on film properties were examined by analyzing the rheology of film-forming solutions and the mechanical, barrier, antimicrobial, and CEO-release properties of the films. Rheological and FTIR analysis revealed the enhanced interactions among the film components after CNC incorporation due to its high aspect ratio and abundant hydroxyl groups, which can also prevent CEO droplet aggregation, contributing to form a compact microstructure as confirmed by SEM and 3D surface topography observations. Consequently, the addition of CNC reinforced the polysaccharide matrix, increasing the tensile strength of the films and improving their barrier properties to water vapor. More importantly, antibacterial, controlled release and kinetic simulation experiments proved that the addition of CNC could further slow down the release rate of CEO, prolonging the antimicrobial properties of the films. PEC/KGM/CEO composite films with 15 wt% CNC was found to have relatively best comprehensive properties, which was also most effective in delaying deterioration of grape quality during the storage of 9 days at 25 °C.
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Affiliation(s)
- Hejun Wu
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China.
| | - Xiaoxue Wang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Shasha Li
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Qiangfeng Zhang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Maoxu Chen
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Xiangyang Yuan
- College of Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Man Zhou
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
| | - Anjun Chen
- College of Food Science, Sichuan Agricultural University, No.46, Xin Kang Road, Ya'an, Sichuan Province 625014, PR China
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8
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Zhang Z, Huang Y, Wang R, Dong R, Li T, Gu Q, Li P. Utilizing chitosan and pullulan for the encapsulation of Lactiplantibacillus plantarum ZJ316 to enhance its vitality in the gastrointestinal tract. Int J Biol Macromol 2024; 260:129624. [PMID: 38262550 DOI: 10.1016/j.ijbiomac.2024.129624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 01/12/2024] [Accepted: 01/18/2024] [Indexed: 01/25/2024]
Abstract
Lactiplantibacillus plantarum ZJ316 has demonstrated effective alleviation of gastritis and colitis, making it crucial to improve its viability within the gastrointestinal tract. In this study, Chitosan (CS) and pullulan (PUL) encapsulated nanofibers of ZJ316 were prepared using electrospinning, considering both the synergistic effects of prebiotics and probiotics and their protective effects. We found that increasing the CS ratio resulted in elevated conductivity of the polymer solution, while decreasing viscosity and pH. Scanning electron microscopy showed that at a CS: PUL ratio of 1:135, polymer filaments were difficult to form, and nanofiber diameter decreased with higher CS content. X-ray diffraction analysis confirmed the miscibility of CS and PUL, while ATR-FTIR demonstrated the presence of hydrogen bonding interactions between the two materials. Thermal analysis indicated that an increased CS concentration improved the thermal stability of the nanofibers. Based on these findings, the optimal CS:PUL ratio for electrospinning was determined to be 1:60. Encapsulation of ZJ316 in the nanofibers significantly enhanced its survival rate in simulated gastrointestinal fluid compared to free bacteria, with survival rates of 87.24 % (gastric) and 79.71 % (intestinal), respectively. This study provides valuable insights for the development of probiotic functional foods.
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Affiliation(s)
- Zihao Zhang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yingjie Huang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Ruonan Wang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Ruomeng Dong
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Tiantian Li
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qing Gu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.; Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou 310018, China
| | - Ping Li
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.; Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou 310018, China..
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Ni C, Lu W, Yuan X, Younis HGR, Ni J. Ambient plasma treatment of pectin in aqueous solution to produce a polymer used in packaging. Int J Biol Macromol 2024; 256:128511. [PMID: 38043658 DOI: 10.1016/j.ijbiomac.2023.128511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 11/14/2023] [Accepted: 11/28/2023] [Indexed: 12/05/2023]
Abstract
Water resistance, mechanical behavior and coloration of pectin needs to be tuned for packing utilization. Plasma was used for the treatment of natural products, but there is no research on its effect on the biomass in the presence of ammonia. Though the reaction of pectin (PE) and ammonia was known to impart the ammonolysis and de-esterification, the plasma treatment on PE solution containing ammonia was explored to exemplify the amination and polymerization of the carbohydrate at the ambient condition. The plasma treatment increased the coloration of the solution due to the deprotonation of PE for the production of more sp2 carbon. The film from the amination of PE showed higher hydrophobicity and water stability than the bare PE. The plasma treatment alone decreased the Young's modulus (4.3 MPa versus 22 MPa), while the nitrogen addition enhanced the Young's modulus to 160 MPa and increased the tensile strength (28.7 MPa versus 25.8 MPa of PE). The hydrogen bonds from the amine group induced a glass-to-rubber transition at 77.9 °C by the increasing the crosslinking. This work provided a facile way of aminating and conjugating the biomass in solution to produce polymer with improved mechanical properties using plasma and ammonia incorporation.
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Affiliation(s)
- Chengsheng Ni
- College of Resources and Environment, Southwest University, Chongqing 400715, China.
| | - Wenxuan Lu
- College of Resources and Environment, Southwest University, Chongqing 400715, China
| | - Xuemei Yuan
- College of Resources and Environment, Southwest University, Chongqing 400715, China
| | - Heba G R Younis
- Agricultural Engineering Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | - Jiupai Ni
- College of Resources and Environment, Southwest University, Chongqing 400715, China.
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Rentería-Ortega M, Colín-Alvarez MDL, Gaona-Sánchez VA, Chalapud MC, García-Hernández AB, León-Espinosa EB, Valdespino-León M, Serrano-Villa FS, Calderón-Domínguez G. Characterization and Applications of the Pectin Extracted from the Peel of Passiflora tripartita var. mollissima. MEMBRANES 2023; 13:797. [PMID: 37755219 PMCID: PMC10536577 DOI: 10.3390/membranes13090797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 09/09/2023] [Accepted: 09/11/2023] [Indexed: 09/28/2023]
Abstract
The inadequate management of organic waste and excessive use of plastic containers cause damage to the environment; therefore, different studies have been carried out to obtain new biomaterials from agricultural subproducts. The objective of this work was to evaluate the feasibility of using the pectin extracted from the peel of Passiflora tripartita var. mollissima (PT), characterizing its type and viability for the production of edible biodegradable films. In addition, films of two thicknesses (23.45 ± 3.02 µm and 53.34 ± 2.28 µm) were prepared. The results indicated that PT is an excellent raw material for the extraction of pectin, with high yields (23.02 ± 0.02%), high galacturonic acid content (65.43 ± 2.241%), neutral sugars (ribose, xylose, glucose) and a high degree of esterification (76.93 ± 1.65%), classifying it as a high-methoxy pectin. Regarding the films, they were malleable and flexible, with a water vapor permeability from 2.57 × 10-10 ± 0.046 to 0.13 × 10-10 ± 0.029 g/s mPa according to thickness, being similar to other Passiflora varieties of edible films. The pectin extraction yield from PT makes this fruit a promising material for pectin production and its chemical composition a valuable additive for the food and pharmaceutical industries.
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Affiliation(s)
- Minerva Rentería-Ortega
- Tecnológico Nacional de México/TES de San Felipe del Progreso, San Felipe del Progreso 50640, Mexico; (M.R.-O.); (M.d.L.C.-A.); (E.B.L.-E.)
| | - María de Lourdes Colín-Alvarez
- Tecnológico Nacional de México/TES de San Felipe del Progreso, San Felipe del Progreso 50640, Mexico; (M.R.-O.); (M.d.L.C.-A.); (E.B.L.-E.)
| | - Víctor Alfonso Gaona-Sánchez
- Tecnológico Nacional de México/TES de San Felipe del Progreso, San Felipe del Progreso 50640, Mexico; (M.R.-O.); (M.d.L.C.-A.); (E.B.L.-E.)
| | - Mayra C. Chalapud
- Planta Piloto de Ingeniería Química–PLAPIQUI (UNS-CONICET), Bahía Blanca 8000, Argentina;
| | - Alitzel Belém García-Hernández
- Departamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana Unidad Lerma, Lerma de Villada 52005, Mexico;
| | - Erika Berenice León-Espinosa
- Tecnológico Nacional de México/TES de San Felipe del Progreso, San Felipe del Progreso 50640, Mexico; (M.R.-O.); (M.d.L.C.-A.); (E.B.L.-E.)
| | - Mariana Valdespino-León
- Tecnológico Nacional de México/IT Superior de Cintalapa, Carretera Panamericana Km 995, Cintalapa 30400, Mexico;
| | - Fatima Sarahi Serrano-Villa
- Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica, Ciudad de México 07738, Mexico;
| | - Georgina Calderón-Domínguez
- Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica, Ciudad de México 07738, Mexico;
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11
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Liu X, Sun H, Leng X. Coffee Silverskin Cellulose-Based Composite Film with Natural Pigments for Food Packaging: Physicochemical and Sensory Abilities. Foods 2023; 12:2839. [PMID: 37569108 PMCID: PMC10417091 DOI: 10.3390/foods12152839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/16/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
To promote a circular economy, the use of agricultural by-products as food packaging material has steadily increased. However, designing food packaging films that meet consumers' preferences and requirements is still a challenge. In this work, cellulose extracted from coffee silverskin (a by-product of coffee roasting) and chitosan were combined with different natural pigments (curcumin, phycocyanin, and lycopene) to generate a variety of composite films with different colors for food packaging. The physicochemical and sensory properties of the films were evaluated. The cellulose/chitosan film showed favorable mechanical properties and water sensitivity. Addition of natural pigments resulted in different film colors, and significantly affected the optical properties and improved the UV-barrier, swelling degree, and water vapor permeability (WVP), but there were also slight decreases in the mechanical properties. The various colored films can influence the perceived features and evoke different emotions from consumers, resulting in films receiving different attraction and liking scores. This work provides a comprehensive evaluation strategy for coffee silverskin cellulose-based composite films with incorporated pigments, and a new perspective on the consideration of the hedonic ratings of consumers regarding bio-based films when designing food packaging.
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Affiliation(s)
- Xinnan Liu
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (H.S.)
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Hongbo Sun
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (H.S.)
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaojing Leng
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (H.S.)
- Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing 100083, China
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12
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He Y, Ye F, Zhang Z, Zou Y, Li S, Chen J, Zhao G. Unraveling the regulating mechanisms of moisture content in the puffing of sweet potato starch gel. Int J Biol Macromol 2023; 233:123490. [PMID: 36736983 DOI: 10.1016/j.ijbiomac.2023.123490] [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: 08/15/2022] [Revised: 01/15/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023]
Abstract
Starch-based puffed crisps are a major group of popular snacks. In this work, the effects and underlying mechanisms of moisture content (MC) on the puffing of sweet potato starch gels were explored. The results showed that the gel with 12 % MC generated the highest puffing ratio (8.96), then followed by gels with 16 % MC (8.45) and 8 % MC (8.28). All starch gels presented a two-stage puffing pattern, but their evolutions with the heating temperature were highly dependent on the MC of gels. The relative puffing area percentages of gels with 8 % MC, 12 % MC and 16 % MC in the first (second) stages were 57.64 % (42.36 %), 60.66 % (39.34 %), and 18.36 % (81.64 %), respectively. The final pores in puffed products originated from the small water clusters that were regionalized in gel cells. The air cells started to expand as the gels with 8 % MC, 12 % MC and 16 % MC respectively reached the glass transition temperatures of 158.45 °C, 142.15 °C and 111.03 °C. The puffing was a joint consequence of the extensibility of cell walls and the pressure of water vapor in cells and the MC of the gels could regulate both of them. This study would facilitate the production of starch snacks with higher quality.
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Affiliation(s)
- Yonglin He
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zehua Zhang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yiyuan Zou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Sheng Li
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Jia Chen
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, People's Republic of China.
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13
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Candra A, Tsai HC, Saragi IR, Hu CC, Yu WT, Krishnamoorthi R, Hong ZX, Lai JY. Fabrication and characterization of hybrid eco-friendly high methoxyl pectin/gelatin/TiO 2/curcumin (PGTC) nanocomposite biofilms for salmon fillet packaging. Int J Biol Macromol 2023; 232:123423. [PMID: 36716833 DOI: 10.1016/j.ijbiomac.2023.123423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 01/18/2023] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
Hybrid eco-friendly nanocomposite films were fabricated by blending high-methoxyl pectin, gelatin, TiO2, and curcumin through the solution casting method. Various concentrations (0-5 wt%) of TiO2 nanoparticles (TNPs) and curcumin as an organic filler were added to the blend solutions. A high TNP concentration affected the surface morphology, roughness, and compactness of the films. Additionally, 3D mapping revealed the nanoparticle distribution in the film layers. Moisture content, water solubility, and light transmittance reduced dramatically with increasing TNP content, in accordance with the water vapor and oxygen permeabilities. X-ray diffraction revealed that the films were semicrystalline nanocomposites, and the thermal properties of the films increased when 5 wt% of TNPs was incorporated into the blend solution. Fourier-transform infrared and Raman analyses revealed interactions among biopolymers, nanoparticles, and organic fillers through hydrogen bonding. The shelf life of fresh salmon fillets was prolonged to six days for all groups, revealed by total viable counts and psychrotrophic bacteria counts, and the pH of the salmon fillets could be extended until the sixth day for all groups. Biodegradation assays demonstrated a significant weight loss in the nanocomposite films. Therefore, a nanocomposite film with 5 wt% TNPs could potentially be cytotoxic to NIH 3T3 cells.
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Affiliation(s)
- Andy Candra
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC
| | - Hsieh-Chih Tsai
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC; Advanced Membrane Materials Center, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC; R&D Center for Membrane Technology, Chung Yuan Christian University, Chungli, Taoyuan 320, Taiwan, ROC.
| | - Indah Revita Saragi
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia
| | - Chien-Chieh Hu
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC; Advanced Membrane Materials Center, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC
| | - Wan-Ting Yu
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC
| | - Rajakumari Krishnamoorthi
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC
| | - Zhen-Xiang Hong
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC
| | - Juin-Yih Lai
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC; Advanced Membrane Materials Center, National Taiwan University of Science and Technology, Taipei 106, Taiwan, ROC; R&D Center for Membrane Technology, Chung Yuan Christian University, Chungli, Taoyuan 320, Taiwan, ROC; Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan 320, Taiwan, ROC
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14
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Stefanowska K, Woźniak M, Dobrucka R, Ratajczak I. Chitosan with Natural Additives as a Potential Food Packaging. MATERIALS (BASEL, SWITZERLAND) 2023; 16:1579. [PMID: 36837209 PMCID: PMC9962944 DOI: 10.3390/ma16041579] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/07/2023] [Accepted: 02/10/2023] [Indexed: 06/18/2023]
Abstract
Recently, the development of materials based on natural polymers have been observed. This is the result of increasing environmental degradation, as well as increased awareness and consumer expectations. Many industries, especially the packaging industry, face challenges resulting from legal regulations. Chitin is the most common biopolymer right after cellulose and is used to produce chitosan. Due to the properties of chitosan, such as non-toxicity, biocompatibility, as well as antimicrobial properties, chitosan-based materials are used in many industries. Many studies have been conducted to determine the suitability of chitosan materials as food packaging, and their advantages and limitations have been identified. Thanks to the possibility of modifying the chitosan matrix by using natural additives, it is possible to strengthen the antioxidant and antimicrobial activity of chitosan films, which means that, in the near future, chitosan-based materials will be a more environmentally friendly alternative to the plastic packaging used so far. The article presents literature data on the most commonly used natural additives, such as essential oils, plant extracts, or polysaccharides, and their effects on antimicrobial, antioxidant, mechanical, barrier, and optical properties. The application of chitosan as a natural biopolymer in food packaging extends the shelf-life of various food products while simultaneously reducing the use of synthetic plastics, which in turn will have a positive impact on the natural environment. However, further research on chitosan and its combinations with various materials is still needed to extent the application of chitosan in food packaging and bring its application to industrial levels.
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Affiliation(s)
- Karolina Stefanowska
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznań, Poland
| | - Magdalena Woźniak
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznań, Poland
| | - Renata Dobrucka
- Department of Industrial Products and Packaging Quality, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61875 Poznań, Poland
| | - Izabela Ratajczak
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznań, Poland
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15
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Basak S, Annapure US. Rheological performance of film-forming solutions and barrier properties of films fabricated from cold plasma-treated high methoxyl apple pectin and crosslinked by Ca 2+: Impact of plasma treatment voltage. Int J Biol Macromol 2023; 227:938-951. [PMID: 36563809 DOI: 10.1016/j.ijbiomac.2022.12.161] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 11/30/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022]
Abstract
Sustainable and "green" technologies, such as cold plasma are gaining attention in recent times for improving the functional properties of hydrocolloids. Chemical modifications of hydrocolloids require several chemicals and solvents, which are not environment-friendly. The major objective of the study was to understand the impact of plasma treatment (170-230 V|15 min) on the rheology of film-forming solutions (FFS) and the barrier properties of pectin films. The film-forming properties of plasma-treated pectin were investigated in the presence of two plasticizers, namely, glycerol and polyethylene glycol (PEG) 400. The effects of cross-linking by CaCl2 on the rheology of FFS and barrier properties of the films were discussed. A voltage-dependent decrease in the apparent viscosity of FFS was observed. The viscoelastic properties of the FFS were enhanced due to cross-linking. Glycerol exhibited a better plasticizing effect than PEG. Cross-linking and increasing voltage synergistically contributed towards lower oxygen and carbon dioxide transmission rates. The moisture sorption rate and capacity of the films increased with the voltage of the treatment. The resistance to extension of the films made from glycerol and PEG decreased with voltage, with no significant change in extensibility. On the other hand, the cross-linking by Ca2+ and plasma treatment enhanced the resistance to extension for the films made from both the plasticizers. While the increasing hydrophilicity and opacity of the films were a major drawback of plasma modification, the increase in UV barrier property of the films was an advantage of the modification.
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Affiliation(s)
- Somnath Basak
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Uday S Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai 400019, India; Institute of Chemical Technology, Marathwada Campus, Jalna 431 213, India.
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16
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Ye X, Liu R, Qi X, Wang X, Wang Y, Chen Q, Gao X. Preparation of bioactive gelatin film using semi-refined pectin reclaimed from blueberry juice pomace: Creating an oxidation and light barrier for food packaging. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107673] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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17
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Nguyen TTT, Le TQ, Nguyen TTA, Nguyen LTM, Nguyen DTC, Tran TV. Characterizations and antibacterial activities of passion fruit peel pectin/chitosan composite films incorporated Piper betle L. leaf extract for preservation of purple eggplants. Heliyon 2022; 8:e10096. [PMID: 36016528 PMCID: PMC9396553 DOI: 10.1016/j.heliyon.2022.e10096] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 05/01/2022] [Accepted: 07/22/2022] [Indexed: 01/21/2023] Open
Abstract
The present study aimed to synthesize biodegradable films based on crosslinked passion fruit peel pectin/chitosan (P/CH) films incorporated with a bioactive extract from Piper betle L. leaf, and investigate their morphological, mechanical, water vapor permeability, optical, and antibacterial properties. The thickness and water vapor permeability of P/CH blend films were proportional to the increasing concentration of Piper betle extract (PB). The tensile strength of P/CH/PB films was significantly reduced at 42.89% compared to the P/CH films. The morphological characterization affirmed that resultant blend films showed a well-organized homogeneous structure with no cracks. Moreover, the antibacterial activities against Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus cereus, and Klebsiella pneumoniae increased with the increased concentration of PB in the obtained films. Our results demonstrated that P/CH/PB blend films could be potentially used for food packaging applications.
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Affiliation(s)
- Thuy Thi Thanh Nguyen
- Faculty of Science, Nong Lam University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Tu Quoc Le
- Faculty of Science, Nong Lam University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Tuyet Thi Anh Nguyen
- University of Science, Viet Nam National University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Lan Thi My Nguyen
- University of Science, Viet Nam National University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Duyen Thi Cam Nguyen
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam
| | - Thuan Van Tran
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam
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18
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Qin C, Yang G, Zhu C, Wei M. Characterization of edible film fabricated with HG-type hawthorn pectin gained using different extraction methods. Carbohydr Polym 2022; 285:119270. [DOI: 10.1016/j.carbpol.2022.119270] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/08/2022] [Accepted: 02/16/2022] [Indexed: 01/05/2023]
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19
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Chalapud MC, Baümler ER, Carelli AA, Salgado-Cruz MDLP, Morales-Sánchez E, Rentería-Ortega M, Calderón-Domínguez G. Pectin Films with Recovered Sunflower Waxes Produced by Electrospraying. MEMBRANES 2022; 12:560. [PMID: 35736266 PMCID: PMC9228956 DOI: 10.3390/membranes12060560] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 05/21/2022] [Accepted: 05/24/2022] [Indexed: 12/20/2022]
Abstract
Valorization of by-products obtained from food processing has achieved an important environmental impact. In this research, sunflower wax recovered from oil refining process was incorporated to low and high-methoxyl pectin films produced by electrospraying. Film-forming solutions and wax-added electrosprayed films were physical and structurally evaluated. The addition of sunflower wax to the film-forming solutions reduces conductivity while raising surface tension and density, whereas the type of pectin had a larger impact on viscosity, with the low-methoxyl solution having the highest value. These changes in physical solution properties influenced the film characteristics, observing thicker films with lower water vapor transmission rate (WVTR) when adding wax. Micrographs obtained by scanning electron microscopy (SEM) revealed the presence of wax particles as small spherical shapes, having a good distribution through the sectional area of films. According to X-ray diffraction (XRD), atomic force microscopy (AFM) and mechanical properties analyses, the presence of wax had an impact on the degree of crystallinity, producing a more amorphous and rougher film’s structure, without affecting the elongation percentage and the tensile stress (p>0.05). These results showed that wax addition improves the physical properties of films, while the suitability of using both pectins and the electrospraying technique was demonstrated.
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Affiliation(s)
- Mayra C. Chalapud
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca 8000, Argentina; (M.C.C.); (E.R.B.); (A.A.C.)
- Planta Piloto de Ingeniería Química—PLAPIQUI (UNS-CONICET), Bahía Blanca 8000, Argentina
| | - Erica R. Baümler
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca 8000, Argentina; (M.C.C.); (E.R.B.); (A.A.C.)
- Planta Piloto de Ingeniería Química—PLAPIQUI (UNS-CONICET), Bahía Blanca 8000, Argentina
| | - Amalia A. Carelli
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca 8000, Argentina; (M.C.C.); (E.R.B.); (A.A.C.)
- Planta Piloto de Ingeniería Química—PLAPIQUI (UNS-CONICET), Bahía Blanca 8000, Argentina
| | - Ma. de la Paz Salgado-Cruz
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, Zacatenco, GAM, Mexico City 07738, Mexico;
| | - Eduardo Morales-Sánchez
- CICATA—Unidad Querétaro, Instituto Politécnico Nacional, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro 76090, Mexico;
| | - Minerva Rentería-Ortega
- Tecnológico Nacional de México/TES de San Felipe del Progreso, Av. Instituto Tecnológico S/N Ejido de San Felipe del Progreso, San Felipe del Progreso 50640, Mexico;
| | - Georgina Calderón-Domínguez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, Zacatenco, GAM, Mexico City 07738, Mexico;
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20
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Dong Z, Du Z, Wu X, Zhai K, Wei Z, Rashed MMA. Fabrication and characterization of ZnO nanofilms using extracted pectin of Premna microphylla Turcz leaves and carboxymethyl cellulose. Int J Biol Macromol 2022; 209:525-532. [PMID: 35405155 DOI: 10.1016/j.ijbiomac.2022.04.030] [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: 02/02/2022] [Revised: 04/02/2022] [Accepted: 04/04/2022] [Indexed: 11/18/2022]
Abstract
The current study sought to fabricate pectin nano-films from Premna microphylla Turcz (PMTP) leaves using a combination of ZnO-carboxymethyl cellulose. The rheological and physical properties of fabricated nano-ZnO films were studied. Spectroscopy FT-IR, microscopic study (SEM), thermogravimetry (TG), and XRD were applied to characterize the fabricated film. The antibacterial activity of the nanofilm was determined using the antibacterial circle method. The findings showed that the addition of PMTP can reduce the nanofilm color, water solubility/hydrophilicity, air permeability, and ultraviolet light permeability of the nanofilm. Treatment CPN0.5 achieved the optimized Tensile strength (TS) of 4.50 Mpa, significant differences compared to CPN2 (3.99 Mpa) and CPN1 (3.65 Mpa). In addition, treatment CPN1 achieved the lowest WVP value (29.35) compared to the highest value (41.62) achieved by CPN0.5 treatment with no significant differences with CPN3 (29.7) and CPN1 (30.98) treatments. Elongation (E%) at break was the best for each CP10 (74.9) and CPN0.5 (73.03). Moreover, ZnO can enhance the nanofilm activity and the nanofilm water swelling ratio. Furthermore, adding ZnO to the nano-formula improved the antibacterial activity of the fabricated film against Staphylococcus aureus. In sum, nanofilms fabricated of PMTP and ZnO possess promising prospects as antibacterial agents in packaging applications.
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Affiliation(s)
- Zeng Dong
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; Natural Products and Functional Food Engineering Technology Research Center of Suzhou, Suzhou University, Suzhou 234000, China
| | - Ziqing Du
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; Natural Products and Functional Food Engineering Technology Research Center of Suzhou, Suzhou University, Suzhou 234000, China
| | - Xingyue Wu
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; Natural Products and Functional Food Engineering Technology Research Center of Suzhou, Suzhou University, Suzhou 234000, China
| | - Kefeng Zhai
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; Natural Products and Functional Food Engineering Technology Research Center of Suzhou, Suzhou University, Suzhou 234000, China
| | - Zhaojun Wei
- School of Food and Biotechnology Engineering, Hefei University of Technology, Hefei 230009, China
| | - Marwan M A Rashed
- School of Biotechnology and Food Engineering, Suzhou University, Suzhou 234000, China; Natural Products and Functional Food Engineering Technology Research Center of Suzhou, Suzhou University, Suzhou 234000, China.
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21
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Sistla YS, Mehraj S. Molecular Simulations to Understand the Moisture, Carbon Dioxide, and Oxygen Barrier Properties of Pectin Films. J Mol Model 2022; 28:83. [DOI: 10.1007/s00894-022-05069-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Accepted: 02/22/2022] [Indexed: 11/30/2022]
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22
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Preparation of pectin-based nanofibers encapsulating Lactobacillus rhamnosus 1.0320 by electrospinning. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107216] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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23
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Strategies to Improve the Barrier and Mechanical Properties of Pectin Films for Food Packaging: Comparing Nanocomposites with Bilayers. COATINGS 2022. [DOI: 10.3390/coatings12020108] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Traditional food packaging systems help reduce food wastage, but they also produce environmental impacts when not properly disposed of. Bio-based polymers are a promising solution to overcome these impacts, but they have poor barrier and mechanical properties. This work evaluates two strategies to improve these properties in pectin films: the incorporation of cellulose nanocrystals (CNC) or sodium montmorillonite (MMT) nanoparticles, and an additional layer of chitosan (i.e., a bilayer film). The bionanocomposites and bilayer films were characterized in terms of optical, morphological, hygroscopic, mechanical and barrier properties. The inclusion of the nanofillers in the polymer reduced the water vapor permeability and the hydrophilicity of the films without compromising their visual properties (i.e., their transparency). However, the nanoparticles did not substantially improve the mechanical properties of the bionanocomposites. Regarding the bilayer films, FTIR and contact angle studies revealed no surface and/or chemical modifications, confirming only physical coating/lamination between the two polymers. These bilayer films exhibited a dense homogenous structure, with intermediate optical and hygroscopic properties. An additional layer of chitosan did not improve the mechanical, water vapor and oxygen barrier properties of the pectin films. However, this additional layer made the material more hydrophobic, which may play an important role in the application of pectin as a food packaging material.
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24
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Dong M, Tian L, Li J, Jia J, Dong Y, Tu Y, Liu X, Tan C, Duan X. Improving physicochemical properties of edible wheat gluten protein films with proteins, polysaccharides and organic acid. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112868] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Mehraj S, Sistla YS. Optimization of process conditions for the development of pectin and glycerol based edible films: Statistical design of experiments. ELECTRON J BIOTECHN 2022. [DOI: 10.1016/j.ejbt.2021.11.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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26
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Preparation and characterization of phytosterol-loaded microcapsules based on the complex coacervation. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110728] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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Rincón E, Espinosa E, García-Domínguez MT, Balu AM, Vilaplana F, Serrano L, Jiménez-Quero A. Bioactive pectic polysaccharides from bay tree pruning waste: Sequential subcritical water extraction and application in active food packaging. Carbohydr Polym 2021; 272:118477. [PMID: 34420736 DOI: 10.1016/j.carbpol.2021.118477] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 06/27/2021] [Accepted: 07/20/2021] [Indexed: 01/03/2023]
Abstract
The potential isolation of bio-active polysaccharides from bay tree pruning waste was studied using sequential subcritical water extraction using different time-temperature combinations. The extracted polysaccharides were highly enriched in pectins while preserving their high molecular mass (10-100 kDa), presenting ideal properties for its application as additive in food packaging. Pectin-enriched chitosan films were prepared, improving the optical properties (≥95% UV-light barrier capacity), antioxidant capacity (˃95% radical scavenging activity) and water vapor permeability (≤14 g·Pa-1·s-1·m-1·10-7) in comparison with neat chitosan-based films. Furthermore, the antimicrobial activity of chitosan was maintained in the hybrid films. Addition of 10% of pectins improved mechanical properties, increasing the Young's modulus 12%, and the stress resistance in 51%. The application of pectin-rich fractions from bay tree pruning waste as an additive in active food packaging applications, with triple action as antioxidant, barrier, and antimicrobial has been demonstrated.
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Affiliation(s)
- E Rincón
- Departamento de Química Orgánica, Universidad de Córdoba, Campus de Rabanales, Edificio Marie-Curie (C-3), CTRA. IV-A, Km 396, E-14014 Córdoba, Spain; Departamento de Química Inorgánica e Ingeniería Química, Universidad de Córdoba, Campus de Rabanales, Edificio Marie-Curie (C-3), CTRA. IV-A, Km 396, E-14014 Córdoba, Spain
| | - E Espinosa
- Departamento de Química Inorgánica e Ingeniería Química, Universidad de Córdoba, Campus de Rabanales, Edificio Marie-Curie (C-3), CTRA. IV-A, Km 396, E-14014 Córdoba, Spain
| | - M T García-Domínguez
- Departamento de Ingeniería Química, Química Física y Ciencia de los Materiales, Universidad de Huelva, Campus "El Carmen", Av. De las Fuerzas Armadas. S/N, 21007 Huelva, Spain
| | - A M Balu
- Departamento de Química Orgánica, Universidad de Córdoba, Campus de Rabanales, Edificio Marie-Curie (C-3), CTRA. IV-A, Km 396, E-14014 Córdoba, Spain
| | - F Vilaplana
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Alba Nova University Centre, Roslagstullsbacken 21, 114 21, Stockholm, Sweden
| | - L Serrano
- Departamento de Química Inorgánica e Ingeniería Química, Universidad de Córdoba, Campus de Rabanales, Edificio Marie-Curie (C-3), CTRA. IV-A, Km 396, E-14014 Córdoba, Spain
| | - A Jiménez-Quero
- Division of Glycoscience, Department of Chemistry, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Alba Nova University Centre, Roslagstullsbacken 21, 114 21, Stockholm, Sweden.
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28
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Oliveira ACS, Oliveira Begali D, Ferreira LF, Ugucioni JC, Sena Neto AR, Yoshida MI, Borges SV. Effect of whey protein isolate addition on thermoplasticized pectin packaging properties. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13910] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
| | | | | | | | | | - Maria Irene Yoshida
- Department of Chemistry Federal University of Minas Gerais Belo Horizonte Minas Gerais Brazil
| | - Soraia Vilela Borges
- Department of Food Science Federal University of Lavras Lavras Minas Gerais Brazil
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29
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Roy S, Rhim JW. Fabrication of pectin/agar blended functional film: Effect of reinforcement of melanin nanoparticles and grapefruit seed extract. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106823] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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30
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Reichembach LH, Lúcia de Oliveira Petkowicz C. Pectins from alternative sources and uses beyond sweets and jellies: An overview. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106824] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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31
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Wang P, Fei P, Zhou C, Hong P. Stearic acid esterified pectin: Preparation, characterization, and application in edible hydrophobic pectin/chitosan composite films. Int J Biol Macromol 2021; 186:528-534. [PMID: 34116093 DOI: 10.1016/j.ijbiomac.2021.06.030] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 05/20/2021] [Accepted: 06/05/2021] [Indexed: 11/19/2022]
Abstract
This work investigated the modification of low-methoxy pectin with stearic anhydride through microwave action with 4-dimethylaminopyridine as catalyst. Fourier transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS) analyses indicated that stearic acid was grafted on the pectin through esterification reaction, with the maximum stearic acid grafting ratio (SGR) of 10.7% for the modified pectin. The introduction of stearic acid was shown to significantly improve the emulsifying activity and stability of pectin. Composite films were prepared by blending the modified pectins and chitosan, and compared with the contact angle of 65.3° for the film with native low-methoxy pectin (PC0), the films with modified pectins showed a significant angle increase, with the highest contact angle reaching 101.9°, indicating a hydrophobic surface. Moreover, an appropriate amount of aliphatic chains could improve the tensile strength and elongation at break of the composite films due to the "anchoring effect".
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Affiliation(s)
- Pengkai Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524025, China
| | - Peng Fei
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524025, China.
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524025, China.
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32
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A review on the applications of electrospun chitosan nanofibers for the cancer treatment. Int J Biol Macromol 2021; 183:790-810. [PMID: 33965480 DOI: 10.1016/j.ijbiomac.2021.05.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/24/2021] [Accepted: 05/01/2021] [Indexed: 01/20/2023]
Abstract
In recent years, the incidence of cancer is increasing every day due to poor quality of life (industrialization of life). Therefore, the treatment of cancer has received much attention from therapists. So far, many anticancer drugs have been used to treat cancer patents. However, the direct use of the anticancer drugs has the adverse side effects for patents and several limitations to treat process. Natural chitosan nanofibers prepared by electrospinning method have unique properties such as high surface area, high porosity, suitable mechanical properties, nontoxicity, biocompatibility, biodegradability, biorenewable, low immunogenicity, better clinical functionality, analogue to extracellular model, and easy production in large scale. Therefore, this bio-polymer is a very suitable case to deliver of the anti-cancer drugs to treat cancer patents. In this review summarizes the electrospinning synthesis of chitosan and its therapeutic application for the various cancer treatment.
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33
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González Moreno A, Guzman-Puyol S, Domínguez E, Benítez JJ, Segado P, Lauciello S, Ceseracciu L, Porras-Vázquez JM, Leon-Reina L, Heredia A, Heredia-Guerrero JA. Pectin-cellulose nanocrystal biocomposites: Tuning of physical properties and biodegradability. Int J Biol Macromol 2021; 180:709-717. [PMID: 33771545 DOI: 10.1016/j.ijbiomac.2021.03.126] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 03/12/2021] [Accepted: 03/22/2021] [Indexed: 01/11/2023]
Abstract
The fabrication of pectin-cellulose nanocrystal (CNC) biocomposites has been systematically investigated by blending both polysaccharides at different relative concentrations. Circular free-standing films with a diameter of 9 cm were prepared by simple solution of these carbohydrates in water followed by drop-casting and solvent evaporation. The addition of pectin allows to finely tune the properties of the biocomposites. Textural characterization by AFM showed fibrous morphology and an increase in fiber diameter with pectin content. XRD analysis demonstrated that pectin incorporation also reduced the degree of crystallinity though no specific interaction between both polysaccharides was detected, by ATR-FTIR spectroscopy. The optical properties of these biocomposites were characterized for the first time and it was found that pectin in the blend reduced the reflectance of visible light and increased UV absorbance. Thermal stability, analyzed by TGA, was improved with the incorporation of pectin. Finally, pectin-cellulose nanocrystal biocomposites showed a good biodegradability in seawater, comparable to other common bioplastics such as cellulose and low-molecular weight polylactide, among others.
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Affiliation(s)
- Ana González Moreno
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Departamento de Biología Molecular y Bioquímica, Facultad de Ciencias, E-29071 Málaga, Spain.
| | - Susana Guzman-Puyol
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Estación Experimental "La Mayora", E-29750 Algarrobo-Costa, Málaga, Spain
| | - Eva Domínguez
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Estación Experimental "La Mayora", E-29750 Algarrobo-Costa, Málaga, Spain
| | - José J Benítez
- Instituto de Ciencia de Materiales de Sevilla (ICMS), Centro Mixto CSIC-Universidad de Sevilla, Americo Vespucio 49, Isla de la Cartuja, 41092 Seville, Spain
| | - Patricia Segado
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Departamento de Biología Molecular y Bioquímica, Facultad de Ciencias, E-29071 Málaga, Spain
| | - Simone Lauciello
- Electron Microscopy Facility, Istituto Italiano di Tecnologia, Via Morego 30, Genova 16163, Italy
| | - Luca Ceseracciu
- Materials Characterization Facility, Istituto Italiano di Tecnologia, Via Morego 30, Genova 16163, Italy
| | - José M Porras-Vázquez
- Departamento de Química Inorgánica, Cristalografía y Mineralogía, Universidad de Málaga, 29071 Málaga, Spain
| | - Laura Leon-Reina
- Servicios Centrales de Apoyo a la Investigación, Universidad de Málaga, 29071 Málaga, Spain
| | - Antonio Heredia
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Departamento de Biología Molecular y Bioquímica, Facultad de Ciencias, E-29071 Málaga, Spain
| | - José A Heredia-Guerrero
- Instituto de Hortofruticultura Subtropical y Mediterránea "La Mayora", Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Estación Experimental "La Mayora", E-29750 Algarrobo-Costa, Málaga, Spain.
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34
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de Oliveira Begali D, Ferreira LF, de Oliveira ACS, Borges SV, de Sena Neto AR, de Oliveira CR, Yoshida MI, Sarantopoulos CIGL. Effect of the incorporation of lignin microparticles on the properties of the thermoplastic starch/pectin blend obtained by extrusion. Int J Biol Macromol 2021; 180:262-271. [PMID: 33737182 DOI: 10.1016/j.ijbiomac.2021.03.076] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 03/01/2021] [Accepted: 03/13/2021] [Indexed: 11/25/2022]
Abstract
The present study aimed to produce thermoplastic starch films with different concentrations of thermoplastic pectin and the addition of 4% lignin microparticles as a reinforcing and active agent. The pectin improved the modulus of elasticity, and decreased the elongation at break. In addition, it improved the UV light protection to 100% at 320 nm and 95.9% at 400 nm. The incorporation of lignin microparticles improved the thermal stability of the blends made with 25% and 50% thermoplastic pectin when compared to the pectin-free blends. The blend with 25% thermoplastic pectin led to an increase of 75.8% and 34% in elongation at break and deformation of the films, respectively. This blend also improved the UV light protection to 100% due to its dark brown color. Regarding the permeability properties, the films with 25% and 50% thermoplastic pectin showed lower oxygen permeability (48% and 65%) and an increase in the antioxidant activities from 2.7% to 71.08% and 4.1% to 79.28%, respectively. Thus, the polymer blend with 25% thermoplastic pectin with the incorporation of lignin microparticles proved to be a good alternative for use in foods sensitive to the effects of oxygen and UV light.
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Affiliation(s)
| | - Laura Fonseca Ferreira
- Food Science Department, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | | | - Soraia Vilela Borges
- Food Science Department, Federal University of Lavras, P.O. Box 3037, 37200-900 Lavras, MG, Brazil
| | | | | | - Maria Irene Yoshida
- Department of Chemistry, Federal University of Minas Gerais, 31270-901 Belo Horizonte, MG, Brazil
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