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Zheng S, Wang D, Ren L, Wang T, Meng Y, Ma R, Wang S, Cui F, Li T, Li J. A new paradigm for smart packaging: A dual-channel freshness monitoring platform based on aerogels of sodium alginate-anthocyanin complex with high colorimetric sensitivity and stability. Int J Biol Macromol 2024; 267:131485. [PMID: 38604429 DOI: 10.1016/j.ijbiomac.2024.131485] [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: 02/06/2024] [Revised: 03/16/2024] [Accepted: 04/07/2024] [Indexed: 04/13/2024]
Abstract
Global seafood consumption is estimated at 156 million tons annually, with an economic loss of >25 billion euros annually due to marine fish spoilage. In contrast to traditional smart packaging which can only roughly estimate food freshness, an intelligent platform integrating machine learning and smart aerogel can accurately predict remaining shelf life in food products, reducing economic losses and food waste. In this study, we prepared aerogels based on anthocyanin complexes that exhibited excellent environmental responsiveness, high porosity, high color-rendering properties, high biocompatibility, high stability, and irreversibility. The aerogel showed excellent indication properties for rainbow trout and proved suitable for fish storage environments. Among the four machine learning models, the radial basis function neural network and backpropagation network optimized by genetic algorithm demonstrated excellent monitoring performance. Also, the two-channel dataset provided more comprehensive information and superior descriptive capability. The three-layer structure of the monitoring platform provided a new paradigm for intelligent and sophisticated food packaging. The results of the study might be of great significance to the food industry and sustainable development.
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Affiliation(s)
- Shiwei Zheng
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China
| | - Likun Ren
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China
| | - Tian Wang
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China
| | - Yuqiong Meng
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
| | - Rui Ma
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
| | - Shulin Wang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai 810016, China
| | - Fangchao Cui
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China.
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University), Ministry of Education, Dalian, Liaoning 116029, China.
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China.
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2
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Wang S, Zhuang D, Li R, Liu Z, Zhu J. Study on preservation and monitoring effect of sodium alginate-konjac glucomannan films loaded with tea polyphenols and Lycium ruthenicum anthocyanins. Int J Biol Macromol 2024; 264:130483. [PMID: 38430999 DOI: 10.1016/j.ijbiomac.2024.130483] [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: 11/23/2023] [Revised: 02/24/2024] [Accepted: 02/26/2024] [Indexed: 03/05/2024]
Abstract
To investigate the efficacy of sodium alginate-konjac glucomannan (SA-KGM) films with anthocyanins (LRA) and tea polyphenols (TP) in meat, beef and grass carp were selected as representative meat products for preservation and freshness monitoring experiments at 4 °C. Concurrently, storage experiments of the films were conducted in this controlled environment. The results of the storage experiment showed that the films delayed meat spoilage by 2-4 days, nearly doubling the preservation time compared to the blank control. Additionally, the film exhibited significant capability to monitor the spoilage process of beef and grass carp. It was revealed by curve fitting analysis that there was a significant correlation between the color change of the film and the spoilage index of the meat. Throughout the storage experiment with the film, it was observed that moisture significantly influenced the microstructure and bonding situation of the films, thereby impacting their mechanical and barrier properties. However, the films were still able to maintain satisfactory physicochemical properties in general. The above findings were crucial in guiding the promotion of the film within the food preservation industry.
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Affiliation(s)
- Shancan Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Di Zhuang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rui Li
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhiyu Liu
- Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen, Fujian 361100, 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 Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen, Fujian 361100, China.
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3
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Ma B, Li Q, Mi Y, Zhang J, Tan W, Guo Z. pH-responsive nanogels with enhanced antioxidant and antitumor activities on drug delivery and smart drug release. Int J Biol Macromol 2024; 257:128590. [PMID: 38056756 DOI: 10.1016/j.ijbiomac.2023.128590] [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: 09/30/2023] [Revised: 11/12/2023] [Accepted: 12/01/2023] [Indexed: 12/08/2023]
Abstract
pH-responsive nanogels have played an increasingly momentous role in tumor treatment. The focus of this study is to design and develop pH-responsive benzimidazole-chitosan quaternary ammonium salt (BIMIXHAC) nanogels for the controlled release of doxorubicin hydrochloride (DOX) while enhancing its hydrophilicity. BIMIXHAC is crosslinked with carboxymethyl chitosan (CMC), hyaluronic acid sodium salt (HA), and sodium alginates (SA) using an ion crosslinking method. The chemical structure of chitosan derivatives was verified by 1H NMR and FT-IR techniques. Compared to hydroxypropyl trimethyl ammonium chloride chitosan (HACC)-based nanogels, BIMIXHAC-based nanogels exhibit better drug encapsulation efficiency and loading capacity (BIMIXHAC-D-HA 91.76 %, and 32.23 %), with pH-responsive release profiles and accelerated release in vitro. The series of nanogels formed by crosslinking with three different polyanionic crosslinkers have different particle size potentials and antioxidant properties. BIMIXHAC-HA, BIMIXHAC-SA and BIMIXHAC-CMC demonstrate favorable antioxidant capability. In addition, cytotoxicity tests showed that BIMIXHAC-based nanogels have high biocompatibility. BIMIXHAC-based nanogels exhibit preferable anticancer effects on MCF-7 and A549 cells. Furthermore, the BIMIXHAC-D-HA nanogel was 2.62 times less toxic than DOX to L929 cells. These results suggest that BIMIXHAC-based nanogels can serve as pH-responsive nanoplatforms for the delivery of anticancer drugs.
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Affiliation(s)
- Bing Ma
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, China; University of Chinese Academy of Sciences, Beijing 100049, China; Center for Ocean Mega-Science, Chinese Academy of Sciences, 7 Nanhai Road, Qingdao 266071, China
| | - Qing Li
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, China; Center for Ocean Mega-Science, Chinese Academy of Sciences, 7 Nanhai Road, Qingdao 266071, China
| | - Yingqi Mi
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, China; Center for Ocean Mega-Science, Chinese Academy of Sciences, 7 Nanhai Road, Qingdao 266071, China
| | - Jingjing Zhang
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, China; Center for Ocean Mega-Science, Chinese Academy of Sciences, 7 Nanhai Road, Qingdao 266071, China
| | - Wenqiang Tan
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, China; Center for Ocean Mega-Science, Chinese Academy of Sciences, 7 Nanhai Road, Qingdao 266071, China
| | - Zhanyong Guo
- Key Laboratory of Coastal Biology and Bioresource Utilization, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai 264003, China; University of Chinese Academy of Sciences, Beijing 100049, China; Center for Ocean Mega-Science, Chinese Academy of Sciences, 7 Nanhai Road, Qingdao 266071, China.
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Cui F, Zheng S, Wang D, Ren L, Wang T, Meng Y, Ma R, Wang S, Li X, Li T, Li J. Preparation of multifunctional hydrogels based on co-pigment-polysaccharide complexes and establishment of a machine learning monitoring platform. Int J Biol Macromol 2024; 259:129258. [PMID: 38218291 DOI: 10.1016/j.ijbiomac.2024.129258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 12/19/2023] [Accepted: 01/03/2024] [Indexed: 01/15/2024]
Abstract
Economic loss due to fish spoilage exceeds 25 billion euros every year. Accurate and real-time monitoring of the freshness of fish can effectively cut down economic loss and food wastage. In this study, a dual-functional hydrogel based on sodium alginate-co-pigment complex with volatile antibacterial and intelligent indication was prepared and characterized. The characterization results indicated that the sodium alginate-co-pigment complex successfully improved the stability and color development ability of blueberry anthocyanins and bilberry anthocyanins at different temperatures and pH. The double cross-linking network inside the hydrogel conferred it with excellent mechanical properties. During rainbow trout storage, the hydrogel indicated a color difference of 73.55 on the last day and successfully extended the shelf-life of rainbow trout by 2 days (4 °C). Additionally, four dual-channel monitoring models were constructed using machine learning. The validation error of the genetic algorithm back propagation model (GA-BP) was only 5.6e-3, indicating that GA-BP can accurately monitor the freshness of rainbow trout. The rainbow trout real-time monitoring platform built based on GA-BP model can monitor the freshness of rainbow trout in real time through the images uploaded by users. The results of this study have broad applicability in the food industry, environmental conservation, and economic sustainability.
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Affiliation(s)
- Fangchao Cui
- College of Food Science and Technology, Bohai University, Institute of Ocean, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China
| | - Shiwei Zheng
- College of Food Science and Technology, Bohai University, Institute of Ocean, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, Institute of Ocean, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China
| | - Likun Ren
- College of Food Science and Technology, Bohai University, Institute of Ocean, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China
| | - Tian Wang
- College of Food Science and Technology, Bohai University, Institute of Ocean, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China
| | - Yuqiong Meng
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
| | - Rui Ma
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
| | - Shulin Wang
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, Qinghai 810016, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Institute of Ocean, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China.
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University), Ministry of Education, Dalian, Liaoning 116029, China.
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Institute of Ocean, Jinzhou, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, China Light Industry Key Laboratory of Marine Fish Processing, Institute of Ocean, Jinzhou, Liaoning 121013, China.
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5
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Wang S, Li R, Han M, Zhuang D, Zhu J. Intelligent active films of sodium alginate and konjac glucomannan mixed by Lycium ruthenicum anthocyanins and tea polyphenols for milk preservation and freshness monitoring. Int J Biol Macromol 2023; 253:126674. [PMID: 37660868 DOI: 10.1016/j.ijbiomac.2023.126674] [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: 07/04/2023] [Revised: 08/27/2023] [Accepted: 08/31/2023] [Indexed: 09/05/2023]
Abstract
To achieve real-time monitoring of food freshness, a pH-responsive film based on sodium alginate-konjac glucomannan loaded with Lycium ruthenicum anthocyanins (LRA) was prepared, with the addition of tea polyphenols (TP) to enhance the stability of LRA. The surface structure of the films was observed by AFM. The results of FTIR and molecular docking simulation showed that LRA and TP were bound to polysaccharide by hydrogen bonds. The mechanical properties, barrier properties, and antioxidant/antibacterial properties of the films were significantly improved and the films showed obvious color response to pH. Notably, the AFM images showed TP and LRA could lead to more severe damage to the bacterial structure. The results of molecular docking simulation suggested that TP and LRA could act on different components of the bacterial cell wall, indicating their synergistic mechanism in antimicrobial activity. Moreover, the stability of LRA was improved due to the interactions of TP and polysaccharides with LRA. The aggregates formed by TP and LRA were clearly observed by AFM. Finally, the film showed excellent preservation and freshness monitoring effect in milk. In conclusion, TP-LRA-SA-KGM intelligent film exhibited excellent performance and represented a promising novel food packaging material with potential applications.
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Affiliation(s)
- Shancan Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rui Li
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Minjie Han
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Innovation Group of Biophysics, College of Innovation and Experiment, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Di Zhuang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, 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; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Innovation Group of Biophysics, College of Innovation and Experiment, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Anugrah DSB, Darmalim LV, Sinanu JD, Pramitasari R, Subali D, Prasetyanto EA, Cao XT. Development of alginate-based film incorporated with anthocyanins of red cabbage and zinc oxide nanoparticles as freshness indicator for prawns. Int J Biol Macromol 2023; 251:126203. [PMID: 37579908 DOI: 10.1016/j.ijbiomac.2023.126203] [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: 04/19/2023] [Revised: 06/18/2023] [Accepted: 08/05/2023] [Indexed: 08/16/2023]
Abstract
The objective of this study was to develop pH-sensitive film indicators for intelligent food packaging by incorporating red cabbage anthocyanins (RCA) and zinc oxide nanoparticles (ZnO NPs) into an alginate (Alg) film, aiming to mitigate the risk of foodborne illnesses. The films were fabricated using a solvent-casting method and crosslinked with a calcium chloride (CaCl2) solution. Thorough evaluations of the films' physical, mechanical, and structural properties demonstrated significant improvements in elastic modulus and UV/vis light barrier characteristics, reduced water vapor permeability (WVP), and moisture content attributed to integrating RCA and ZnO NPs. The resulting film displayed discernible color changes when exposed to various pH buffer solutions and ammonia vapor, indicating heightened sensitivity to pH fluctuations due to the presence of ZnO NPs. Visual assessment using prawns as test specimens revealed a color shift from violet (indicating satisfactory condition) to blue-greenish (indicating spoilage), corroborated by colorimetric analysis. Moreover, the Alg/ZnO/RCA film exhibited antioxidant and antibacterial properties, demonstrated biodegradation activity, and showed no toxic effects on RSC96 cells, further underscoring its potential as an effective freshness indicator for food products.
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Affiliation(s)
- Daru Seto Bagus Anugrah
- Biotechnology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, BSD Campus, Tangerang 15345, Indonesia.
| | - Laura Virdy Darmalim
- Biotechnology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, BSD Campus, Tangerang 15345, Indonesia
| | - Juan David Sinanu
- Biotechnology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, BSD Campus, Tangerang 15345, Indonesia
| | - Rianita Pramitasari
- Food Technology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, BSD Campus, Tangerang 15345, Indonesia
| | - Dionysius Subali
- Biotechnology Study Program, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, BSD Campus, Tangerang 15345, Indonesia
| | - Eko Adi Prasetyanto
- Pharmacy Study Program, Faculty of Medicine and Health Science, Atma Jaya Catholic University of Indonesia, Pluit Campus, Tangerang 15345, Indonesia
| | - Xuan Thang Cao
- Faculty of Chemical Engineering, Industrial University of Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
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Kopystecka A, Kozioł I, Radomska D, Bielawski K, Bielawska A, Wujec M. Vaccinium uliginosum and Vaccinium myrtillus-Two Species-One Used as a Functional Food. Nutrients 2023; 15:4119. [PMID: 37836403 PMCID: PMC10574057 DOI: 10.3390/nu15194119] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 09/20/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
Vaccinium uliginosum L. (commonly known as bog bilberry) and Vaccinium myrtillus L. (commonly known as bilberry) are species of the genus Vaccinium (family Ericaceae). The red-purple-blue coloration of blueberries is attributed largely to the anthocyanins found in bilberries. Anthocyanins, known for their potent biological activity as antioxidants, have a significant involvement in the prophylaxis of cancer or other diseases, including those of metabolic origin. Bilberry is the most important economically wild berry in Northern Europe, and it is also extensively used in juice and food production. A review of the latest literature was performed to assess the composition and biological activity of V. uliginosum and V. myrtillus. Clinical studies confirm the benefits of V. uliginosum and V. myrtillus supplementation as part of a healthy diet. Because of their antioxidant, anti-inflammatory, anti-cancer, and apoptosis-reducing activity, both bog bilberries and bilberries can be used interchangeably as a dietary supplement with anti-free radical actions in the prevention of cancer diseases and cataracts, or as a component of sunscreen preparations.
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Affiliation(s)
- Agnieszka Kopystecka
- Students’ Scientific Circle on Medical Law at the Department of Humanities and Social Medicine, Medical University of Lublin, 20-093 Lublin, Poland; (A.K.); (I.K.)
| | - Ilona Kozioł
- Students’ Scientific Circle on Medical Law at the Department of Humanities and Social Medicine, Medical University of Lublin, 20-093 Lublin, Poland; (A.K.); (I.K.)
| | - Dominika Radomska
- Department of Synthesis and Technology of Drugs, Faculty of Pharmacy, Medical University of Bialystok, Kilinskiego 1 Street, 15-089 Bialystok, Poland;
| | - Krzysztof Bielawski
- Department of Synthesis and Technology of Drugs, Faculty of Pharmacy, Medical University of Bialystok, Kilinskiego 1 Street, 15-089 Bialystok, Poland;
| | - Anna Bielawska
- Department of Biotechnology, Faculty of Pharmacy, Medical University of Bialystok, Kilinskiego 1 Street, 15-089 Bialystok, Poland;
| | - Monika Wujec
- Department of Organic Chemistry, Faculty of Pharmacy, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
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8
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Dikmetas DN, Uysal E, Karbancioglu-Guler F, Gurmen S. The production of pH indicator Ca and Cu alginate ((1,4)- β -d-mannuronic acid and α -l-guluronic acid) cryogels containing anthocyanin obtained via red cabbage extraction for monitoring chicken fillet freshness. Int J Biol Macromol 2023; 231:123304. [PMID: 36681229 DOI: 10.1016/j.ijbiomac.2023.123304] [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: 09/01/2022] [Revised: 01/01/2023] [Accepted: 01/13/2023] [Indexed: 01/20/2023]
Abstract
In recent days, intelligent food packaging has gained attention due to consumers' needs and monitoring of the freshness of food. Biopolymers are used to produce matrix parts and dye chemicals, because of their unique properties, such as biodegradability and biocompatibility. In this study, alginate molecules and anthocyanins were used to produce to monitor chicken fillet freshness via pH response characteristics. Anthocyanins' color and UV characteristics at different pHs were investigated. The obtained anthocyanin solution showed visible color response at different pH level. In the red cabbage extract, the anthocyanin concentration was as 0.65 ± 0.03 mg/g. Alginate and extracted anthocyanins from red cabbage were mixed at the solution phase, then metal alginate hydrogels were synthesized via crosslinking Ca2+ and Cu2+ with alginate molecules. Due to the porous structure of the cryogels, hydrogels were freeze dried at -80 °C for 24 h at vacuum atmosphere. The obtained cryogel indicated significant color changes from pH 4 to pH 10, and at a basic environment, the color change was observed with the naked eye. The porosity amounts and sizes of the produced cryogels were examined, the average pore amount of cryogels was found to be 85.46 ± 4.36 %, and the average pore size 97.98 ± 26.20 μm. Furthermore, it was seen that the color change was not directly related to the porosity, but the interaction of anthocyanin and metal alginate matrix effected color changes degree of cryogels. Due to the electronegativity of Cu2+ ions, and the use of a low amount of anthocyanin was found to be more suitable for color change. The color was changed to blue-purple while total volatile basic nitrogen content increased to 46.67 mg/100 g from 14.00 mg/100 g. As a result, prepared cryogels should be a better candidates for use as a freshness indicator and intelligent packaging.
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Affiliation(s)
| | - Emircan Uysal
- Department of Metallurgical and Materials Engineering, Istanbul Technical University, Türkiye
| | | | - Sebahattin Gurmen
- Department of Metallurgical and Materials Engineering, Istanbul Technical University, Türkiye
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9
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Cunha RV, Morais AIS, Trigueiro P, de Souza JSN, Damacena DHL, Brandão-Lima LC, Bezerra RDS, Fonseca MG, Silva-Filho EC, Osajima JA. Organic-Inorganic Hybrid Pigments Based on Bentonite: Strategies to Stabilize the Quinoidal Base Form of Anthocyanin. Int J Mol Sci 2023; 24:ijms24032417. [PMID: 36768738 PMCID: PMC9917136 DOI: 10.3390/ijms24032417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/12/2022] [Accepted: 12/20/2022] [Indexed: 01/28/2023] Open
Abstract
Anthocyanins are one of the natural pigments that humanity has employed the most and can substitute synthetic food dyes, which are considered toxic. They are responsible for most purple, blue, and red pigment nuances in tubers, fruits, and flowers. However, they have some limitations in light, pH, oxygen, and temperature conditions. Combining biomolecules and inorganic materials such as clay minerals can help to reverse these limitations. The present work aims to produce materials obtained using cetyltrimethylammonium bromide in bentonite clay for incorporation and photostabilization of anthocyanin dye. Characterizations showed that the organic molecules were intercalated between the clay mineral layers, and the dye was successfully incorporated at a different pH. Visible light-driven photostability tests were performed with 200 h of irradiation, confirming that the organic-inorganic matrices were efficient enough to stabilize the quinoidal base form of anthocyanin. The pigment prepared at pH 10 was three-fold more stable than pH 4, showing that the increase in the synthesis pH promotes more stable colors, probably due to the stronger intermolecular interaction obtained under these conditions. Therefore, organobentonite hybrids allow to stabilize the fragile color coming from the quinoidal base form of anthocyanin dyes.
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Affiliation(s)
- Robson V. Cunha
- Federal Institute of Piauí, Floriano Campus, IFPI, Floriano 64808-475, PI, Brazil
- LIMAV-Interdisciplinary Advanced Materials Laboratory, PPGCM-Materials Science and Engineering Graduate Program, UFPI-Federal University of Piaui, Teresina 64049-550, PI, Brazil
| | - Alan I. S. Morais
- LIMAV-Interdisciplinary Advanced Materials Laboratory, PPGCM-Materials Science and Engineering Graduate Program, UFPI-Federal University of Piaui, Teresina 64049-550, PI, Brazil
| | - Pollyana Trigueiro
- LIMAV-Interdisciplinary Advanced Materials Laboratory, PPGCM-Materials Science and Engineering Graduate Program, UFPI-Federal University of Piaui, Teresina 64049-550, PI, Brazil
- Materials Science and Engineering Postgraduate Program-PPGCM/CCSST, UFMA, Imperatriz 65900-410, MA, Brazil
| | - João Sammy N. de Souza
- LIMAV-Interdisciplinary Advanced Materials Laboratory, PPGCM-Materials Science and Engineering Graduate Program, UFPI-Federal University of Piaui, Teresina 64049-550, PI, Brazil
| | - Dihêgo H. L. Damacena
- LIMAV-Interdisciplinary Advanced Materials Laboratory, PPGCM-Materials Science and Engineering Graduate Program, UFPI-Federal University of Piaui, Teresina 64049-550, PI, Brazil
| | - Luciano C. Brandão-Lima
- LIMAV-Interdisciplinary Advanced Materials Laboratory, PPGCM-Materials Science and Engineering Graduate Program, UFPI-Federal University of Piaui, Teresina 64049-550, PI, Brazil
| | - Roosevelt D. S. Bezerra
- Federal Institute of Education, Science and Technology of Piauí, Teresina-Central Campus, IFPI, Teresina 64000-040, PI, Brazil
| | - Maria Gardennia Fonseca
- Research and Extension Center-Fuel and Materials Laboratory (NPE–LACOM), Federal University of Paraíba, João Pessoa 58051-970, PB, Brazil
| | - Edson C. Silva-Filho
- LIMAV-Interdisciplinary Advanced Materials Laboratory, PPGCM-Materials Science and Engineering Graduate Program, UFPI-Federal University of Piaui, Teresina 64049-550, PI, Brazil
| | - Josy A. Osajima
- LIMAV-Interdisciplinary Advanced Materials Laboratory, PPGCM-Materials Science and Engineering Graduate Program, UFPI-Federal University of Piaui, Teresina 64049-550, PI, Brazil
- Correspondence:
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Anthocyanin-Rich Jamun (Syzygium cumini L.) Pulp Transported on Protein-Coated Ionic Gelation Microparticles of Calcium Alginate: Production and Morphological Characteristics. POLYSACCHARIDES 2023. [DOI: 10.3390/polysaccharides4010002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Jamun (Syzygium cumini L.) is a fruit rich in anthocyanins, an important group of natural pigments, with color ranging from red to blue, soluble in water, highly antioxidant. Despite its great potential for use as a natural dye, its application is a challenge, due to the instability of these compounds in the environmental conditions of processing and storage commonly used by the food industry. Therefore, this study evaluated the microencapsulation of anthocyanin-rich jamun pulp by ionic gelation (IG) and its protein-coating by electrostatic interaction (PC). The effect of the ratio of sodium alginate solids and jamun pulp (1:0.40 to 1:2, w/w) and the concentration of gelatin coating solution (0% to 10%, w/w) on the morphology, water and total protein content and anthocyanins content in the microparticles were evaluated. Visually, the IG particles showed color tones ranging from reddish to purplish, which became less intense and opaque after being submitted to the gelatin coating process. Microscopic images demonstrated that microparticles formed had an irregular and heterogeneous shape with disorganized gel network formation is due to the presence of solid structures of jamun pulp, observed within the microparticles. The greater the concentration of gelatin in the coating solution, the greater the protein adsorption for the formation of the protective layer, ranging from 21.82 ± 0.72% (T1) to 55.87 ± 4.23% (T6). Protein adsorption on the GI resulted in a decrease in moisture content (ranging from 87.04 ± 0.22 to 97.06 ± 0.12%) and anthocyanins contents (ranging from 5.84 ± 0.62 to 0.78 ± 0.14%) in the PC microparticles.
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11
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Sodium alginate/chitosan-based intelligent bilayer film with antimicrobial activity for pork preservation and freshness monitoring. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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12
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Herrman DA, Brantsen JF, Awika JM. Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stability. Food Chem 2022; 372:131233. [PMID: 34624780 DOI: 10.1016/j.foodchem.2021.131233] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 06/07/2021] [Accepted: 09/23/2021] [Indexed: 11/04/2022]
Abstract
3-Deoxyanthocyanins (3DXA) are of interest as food colorants but readily precipitated in aqueous solutions, limiting their potential applications. This work investigated ability of gum arabic vs alginate to stabilize 3DXA in aqueous systems and mechanisms involved. Apigeninidin and luteolinidin, and sorghum extracts dominant in these compounds, API-EX and LUT-EX, respectively, were prepared in pH 3 and 5 polysaccharide solutions (0.5-1.0 g/L), and colloidal properties and 10-week stability measured. Alginate equally stabilized both pigments at pH 5 (75% retention), but only LUT-EX at pH 3 (65%); viscosity and H-bonding contributed to the effects. By contrast, gum arabic highly stabilized API-EX (100%, pH 5), but not LUT-EX. Gum arabic formed a stable complex with apigeninidin via hydrophobic encapsulation, but much weaker complex with luteolinidin due to its more hydroxylated B-ring. Structure of 3DXA is critical to its interaction with hydrocolloids, thus pigment profile must be considered when selecting stabilizing polysaccharides.
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Affiliation(s)
- Dorothy A Herrman
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA; JR Simplot, Caldwell, ID 83606, USA
| | - Julia F Brantsen
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA; General Mills, Minneapolis, MN 55440, USA
| | - Joseph M Awika
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA; Texas A&M University, Soil & Crop Science Department, College Station, TX 77843, USA
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13
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Development of a Sericin Hydrogel to Deliver Anthocyanins from Purple Waxy Corn Cob (Zea mays L.) Extract and In Vitro Evaluation of Anti-Inflammatory Effects. Pharmaceutics 2022; 14:pharmaceutics14030577. [PMID: 35335953 PMCID: PMC8951468 DOI: 10.3390/pharmaceutics14030577] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 03/03/2022] [Accepted: 03/04/2022] [Indexed: 12/04/2022] Open
Abstract
Sericin-alginate hydrogel formulations with purple waxy corn (Zea mays L.) cob extract (PWCC) for topical anti-inflammatory application are developed and evaluated. The physical properties such as viscosity, pH, and anthocyanin release are examined and in vitro anti-inflammatory activities, such as NO inhibition and IL-6, IL-1β, TNF-α, iNOS, and COX-2 expression, are evaluated in LPS-stimulated RAW 264.7 murine macrophages. The sericin-alginate hydrogel is prepared by physical crosslinking through the ionic interaction of the polymers combined with anthocyanin from PWCC at pH 6.5. The hydrogel formulation with 2.00% w/v sericin, 0.20% w/v alginate, and 0.15% w/v PWCC (SN6) shows a suitable viscosity for topical treatment, the highest nitric oxide inhibition (79.43%), no cytotoxicity, and reduced expression of IL-6, IL-1β, and TNF-α mediators. Moreover, the SN6 formulation displays a sustained anthocyanin release over 8–12 h, which correlates with the Korsmeyer–Peppas model. The FT-IR spectrum of SN6 confirmed interaction of the sericin polymer with anthocyanins from PWCC via H-bonding by the shifted peak of amide I and amide III. In addition, the anthocyanin is stable in sericin hydrogels under heating-cooling storage conditions. Therefore, we suggest that this hydrogel formulation has potential as an anti-inflammatory agent. The formulation will be further investigated for in vivo studies and clinical trials in the future.
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14
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Liu S, Fang Z, Ng K. Recent development in fabrication and evaluation of phenolic-dietary fiber composites for potential treatment of colonic diseases. Crit Rev Food Sci Nutr 2022; 63:6860-6884. [PMID: 35225102 DOI: 10.1080/10408398.2022.2043236] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Phenolics have been shown by in vitro and animal studies to have multiple pharmacological effects against various colonic diseases. However, their efficacy against colonic diseases, such as inflammatory bowel diseases, Crohn's disease, and colorectal cancer, is significantly compromised due to their chemical instability and susceptibility to modification along the gastrointestinal tract (GIT) before reaching the colonic site. Dietary fibers are promising candidates that can form phenolic-dietary fiber composites (PDC) to carry phenolics to the colon, as they are natural polysaccharides that are non-digestible in the upper intestinal tract but can be partially or fully degradable by gut microbiota in the colon, triggering the release at this targeted site. In addition, soluble and fermentable dietary fibers confer additional health benefits as prebiotics when used in the PDC fabrication, and the possibility of synergistic relationship between phenolics and fibers in alleviating the disease conditions. The functionalities of PDC need to be characterized in terms of their particle characteristics, molecular interactions, release profiles in simulated digestion and colonic fermentation to fully understand the metabolic fate and health benefits. This review examines recent advancements regarding the approaches for fabrication, characterization, and evaluation of PDC in in vitro conditions.
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Affiliation(s)
- Siyao Liu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
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