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Roy S, Malik B, Chawla R, Bora S, Ghosh T, Santhosh R, Thakur R, Sarkar P. Biocompatible film based on protein/polysaccharides combination for food packaging applications: A comprehensive review. Int J Biol Macromol 2024; 278:134658. [PMID: 39128751 DOI: 10.1016/j.ijbiomac.2024.134658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2024] [Revised: 07/20/2024] [Accepted: 08/08/2024] [Indexed: 08/13/2024]
Abstract
Protein and polysaccharides are the mostly used biopolymers for developing packaging film and their combination-based composite produced better quality film compared to their single counterpart. The combination of protein and polysaccharides are superior owing to the better physical properties like water resistance, mechanical and barrier properties of the film. The protein/polysaccharide-based composite film showed promising result in active and smart food packaging regime. This work discussed the recent advances on the different types of protein/polysaccharide combinations used for making bio-based sustainable packaging film formulation and further utilized in food packaging applications. The fabrication and properties of various protein/polysaccharide combination are comprehensively discussed. This review also presents the use of the multifunctional composite film in meat, fish, fruits, vegetables, milk products, and bakery products, etc. Developing composite is a promising approach to improve physical properties and practical applicability of packaging film. The low water resistance properties, mechanical performance, and barrier properties limit the real-time use of biopolymer-based packaging film. The combination of protein/polysaccharide can be one of the promising solutions to the biopolymer-based packaging and thus recently many works has been published which is suitable to preserve the shelf life of food as well trace the food spoilage during food storage.
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Affiliation(s)
- Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
| | - Bhawna Malik
- College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India
| | - Rekha Chawla
- College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India
| | - Susmita Bora
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, Assam 784028, India
| | - Tabli Ghosh
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, Assam 784028, India
| | - R Santhosh
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Rahul Thakur
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
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2
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Zhang S, Li C. A curcumin-loaded biopolymeric nanocomposite alleviates dextran sulfate sodium induced ulcerative colitis via suppression of inflammation and oxidative stress. Int J Biol Macromol 2024; 275:133665. [PMID: 38971294 DOI: 10.1016/j.ijbiomac.2024.133665] [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: 01/29/2024] [Accepted: 07/02/2024] [Indexed: 07/08/2024]
Abstract
Functional drugs nano delivery systems manufactured from natural active products are promising for the field of biomedicines. In this study, an anti-ulcerative colitis (UC) curcumin loaded biopolymeric nanocomposite (CZNH) was fabricated and investigated. CZNH nanocomposite was obtained using the anti-solvent precipitation method, wherein curcumin-loaded zein colloidal particles served as the core, while sodium casein (NaCas) and hyaluronic acid (HA) formed the outermost layer of CZNH nanocomposite. Fourier transform infrared (FT-IR) spectrum and transmission electron microscopy (TEM) findings demonstrated that CZNH nanocomposite was a double-layer spherical micelle (250 nm) resulting from the hydrogen bond interactions and electrostatic adsorptions between zein, NaCas, and HA. Furthermore, CZNH nanocomposite exhibited prominent resuspension and storage stability in aqueous solution, which can be stored at 4 °C for approximately 30 days. In vivo anti-UC studies showed that CZNH nanocomposite could effectively alleviate UC symptoms via mediating inflammatory factors [tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and IL-6], myeloperoxidase (MPO), and oxidative stress factor [malondialdehyde (MDA), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px)]. This study suggested that the CZNH nanocomposite showed great promise as an efficient curcumin nanocarrier for UC therapy.
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Affiliation(s)
- Shaojie Zhang
- Guangdong Provincial Key Laboratory of Research and Development of Natural Drugs, The Affiliated Dongguan Songshan Lake Central Hospital, School of Pharmacy, Guangdong Medical University, Dongguan 523808, China.
| | - Chong Li
- CAS Key Laboratory of Regenerative Biology, Joint School of Life Sciences, Guangzhou Institutes of Biomedicine and Health, Chinese Academy of Sciences, Guangzhou 510530, China
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3
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Zhang B, Jiang R, Dong K, Li J, Zhang Y, Ghorani B, Emadzadeh B, Nishinari K, Yang N. Controlling Solvent Polarity to Regulate Protein Self-Assembly Morphology and Its Universal Insight for Fibrillation Mechanism. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:7733-7746. [PMID: 38538620 DOI: 10.1021/acs.langmuir.4c00438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/10/2024]
Abstract
The mechanism of ethanol-induced fibrillation of β-lactoglobulin (β-lg) in the acidic aqueous solution upon heating was investigated using various techniques, mainly thioflavin T fluorescence, atomic force microscopy, nonreducing electrophoresis, mass spectrometry, Fourier transform infrared spectroscopy, and circular dichroism spectroscopy. The results showed that fibrillation occurred with a heating time increase, but high ethanol content slowed down the process. At a low ethanol volume fraction, peptides existed after heating for 2 h, with long and straight fibrils formed after 4-6 h, while at a high ethanol volume fraction, the proteins aggregated with very few peptides appeared at the early stage of heating, and short and curved fibrils formed after heating for 8 h. Ethanol weakened the hydrophobic interactions between proteins in the aqueous solution; therefore the latter could not completely balance the electrostatic repulsion, and thus suppressing the fibrillation process. It is believed that the fibrillation of β-lg in the acidic solution upon heating is mainly dominated by the polypeptide model; however, ethanol inhibited the hydrolysis of proteins, and the self-assembly mechanism changed to the monomer model.
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Affiliation(s)
- Bao Zhang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111″ Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Ruisheng Jiang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111″ Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Kexin Dong
- Glyn O. Phillips Hydrocolloid Research Centre, National "111″ Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Jing Li
- Glyn O. Phillips Hydrocolloid Research Centre, National "111″ Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Yan Zhang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111″ Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science & Technology (RIFST), Mashhad 91895-157-356, Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology, Research Institute of Food Science & Technology (RIFST), Mashhad 91895-157-356, Iran
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, National "111″ Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
| | - Nan Yang
- Glyn O. Phillips Hydrocolloid Research Centre, National "111″ Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology in Hubei Province, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
- Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
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Baghdadi F, Nayebzadeh K, Aminifar M, Mortazavian AM. Properties of lime peel pectin as mainly influenced by ethanol and protein-based purification methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3320-3328. [PMID: 38082537 DOI: 10.1002/jsfa.13217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 12/01/2023] [Accepted: 12/10/2023] [Indexed: 12/22/2023]
Abstract
BACKGROUND Lime peel, obtained from juice factory waste, is considered as a source of pectin. Lime peel pectin samples, extracted by three extraction procedures of 90 °C heating for 120 min, 90 °C heating for 90 min and then 32 min of ultrasound, and 80 °C heating for 60 min and then 22 min of ultrasound, and purified by two methods using ethanol and sodium caseinate (SC), were prepared and characterized. RESULTS The results showed that the purification method significantly affected the lime pectin samples properties. Pectin samples purified with SC had a transparent and film-like appearance, whereas the ethanol-purified pectin samples showed an amorphous and opaque appearance. Pectin samples purified with ethanol showed higher extraction recovery (approximately 20%), whereas the lowest pectin yield was observed for the purification with SC (approximately 10%). Although SC purification did not enhance the pectin yield, it diminished the level of 'non-pectin' components and resulted in purer pectin. The bands at 1045-1076 cm-1 , relating to neutral sugars, had higher intensities in ethanol-purified pectin samples, indicating their higher sugar contents. Also the samples purified with SC exhibited more thermal stability, probably as a result of the presence of protein in their structure. CONCLUSION In the present study, under the same or varying extraction conditions, the most important element distinguishing pectins in terms of appearance, physicochemical, thermal and Fourier transform infrared characteristics was the type of purification method. Purification with SC may result in pectins with more non-esterified galacturonic acids from the homogalacturonan fraction. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Fatemeh Baghdadi
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Kooshan Nayebzadeh
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehrnaz Aminifar
- Food, Halal and Agricultural Products Research Group, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Alasalvar H, Yildirim Z, Yildirim M. Development and characterization of sustainable active pectin films: The role of choline chloride/glycerol-based natural deep eutectic solvent and lavender extracts. Heliyon 2023; 9:e21756. [PMID: 38034708 PMCID: PMC10681944 DOI: 10.1016/j.heliyon.2023.e21756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 10/09/2023] [Accepted: 10/27/2023] [Indexed: 12/02/2023] Open
Abstract
This study aimed to evaluate the potential effects of choline chloride: glycerol-based natural deep eutectic solvent (NADES) as a plasticizer, NADES extract (NADESext) of lavender as both plasticizer and active ingredient, as well as the lyophilized extract (LE) of lavender at different concentrations (0.5 %, 1 %, and 2 %) on the physical, mechanical, optical, thermal, barrier, morphological, and antioxidant properties of pectin films. The properties of the films were compared to those of the neat pectin film and the film plasticized with glycerol. The addition of plasticizers and LE increased thickness, water vapor permeability, and elongation at break values of the films while decreasing tensile strength and young modulus. Pectin films plasticized with glycerol, NADES, and NADESext had a similar color property but a lower opacity. The use of LE decreased lightness and increased opacity compared to the films with plasticizers. The addition of plasticizers revealed a smoother surface than neat pectin film while LE triggered the formation of agglomerates on the films. Changes in the FTIR spectra of the films showed some interactions between pectin and polyphenols in LE. The plasticizers had an insignificant effect on the antioxidant capacity of films whereas LE improved antioxidant capacity depending on the concentration. In conclusion, the results suggested that pectin films with NADES and LE could be beneficially used to improve antioxidant packaging technology along with acceptable mechanical properties.
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Affiliation(s)
- Hamza Alasalvar
- Nigde Omer Halisdemir University, Faculty of Engineering, Department of Food Engineering, 51240, Nigde, Turkey
| | - Zeliha Yildirim
- Nigde Omer Halisdemir University, Faculty of Engineering, Department of Food Engineering, 51240, Nigde, Turkey
| | - Metin Yildirim
- Nigde Omer Halisdemir University, Faculty of Engineering, Department of Food Engineering, 51240, Nigde, Turkey
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Kumar S, Reddy ARL, Basumatary IB, Nayak A, Dutta D, Konwar J, Purkayastha MD, Mukherjee A. Recent progress in pectin extraction and their applications in developing films and coatings for sustainable food packaging: A review. Int J Biol Macromol 2023; 239:124281. [PMID: 37001777 DOI: 10.1016/j.ijbiomac.2023.124281] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 03/04/2023] [Accepted: 03/28/2023] [Indexed: 03/30/2023]
Abstract
Perishable foods like fruits and vegetables, meat, fish, and dairy products have short shelf-life that causes significant postharvest losses, which poses a major challenge for food supply chains. Biopolymers have been extensively studied as sustainable alternatives to synthetic plastics, and pectin is one such biopolymer that has been used for packaging and preservation of foods. Pectin is obtained from abundantly available low-cost sources such as agricultural or food processing wastes and by products. This review is a complete account of pectin extraction from agro-wastes, development of pectin-based composite films and coatings, their characterizations, and their applications in food packaging and preservation. Compared to conventional chemical extraction, supercritical water, ultrasound, and microwave assisted extractions are a few examples of modern and more efficient pectin extraction processes that generate almost no hazardous effluents, and thus, such extraction techniques are more environment friendly. Pectin-based films and coatings can be functionalized with natural active agents such as essential oils and other phytochemicals to improve their moisture barrier, antimicrobial and antioxidant properties. Application of pectin-based active films and coatings effectively improved shelf-life of fresh cut-fruits, vegetables, meat, fish, poultry, milk, and other food perishable products.
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Asfaw WA, Tafa KD, Satheesh N. Optimization of citron peel pectin and glycerol concentration in the production of edible film using response surface methodology. Heliyon 2023; 9:e13724. [PMID: 36873550 PMCID: PMC9976310 DOI: 10.1016/j.heliyon.2023.e13724] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 02/02/2023] [Accepted: 02/09/2023] [Indexed: 02/18/2023] Open
Abstract
Pectin-based edible film plasticized with glycerol has been developed, and the effect of pectin and glycerol concentration was optimized using response surface methodology for better mechanical properties and transparency. The upper and lower concentration of pectin (3-5 g) and glycerol (15%-25%) concentration ranges were considered in this study based on the preliminary experiment. The responses of the edible film determined were tensile strength, elongation at break and elastic modulus and opacity. The interaction effects of glycerol and pectin concentrations on edible film properties significantly affected the film properties. Tensile strength and opacity were positively affected by pectin concentrations; however, elastic modulus and elongation at break were negatively affected. Glycerol concentration negatively affected the edible film's tensile strength and elastic modulus. The decrease in the opacity of the biofilm was observed as the pectin concentration increased; however, glycerol had not shown a significant influence on opacity. The numerical optimization provided 4 g of pectin, and 20% of glycerol showed a strong and transparent edible film. The TGA curve showed that the maximum weight loss occurred between the temperatures 250-400 °C due to the loss of polysaccharides. From FTIR analysis, observed peaks around 1037 cm-1 represented the C-O-C stretching vibrations of the saccharide found in pectin and glycerol.
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Affiliation(s)
- Worku Abera Asfaw
- Department of Food Engineering, Collage of Engineering, Wolkite university (WKU), Wolkite, Ethiopia
| | - Kenenisa Dekeba Tafa
- Department of Food Engineering, Collage of Engineering, Wolkite university (WKU), Wolkite, Ethiopia
| | - Neela Satheesh
- Faculty of Chemcial and Food Engineering, Bahir Dar Inistitute of Technology, Bahir Dar, Ethiopia
- Department of Food Nutrition and Dietetics, Faculty of Agriculture, Sri Sri University, Cuttack, Odisha, India
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Liu Y, Zhang Y, Zhen M, Wu Y, Ma M, Cheng Y, Jin Y. Effect of catechin and tannins on the structural and functional properties of sodium alginate/gelatin/ poly(vinylalcohol) blend films. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hoyos Merlano NT, Guz L, Borroni V, Candal RJ, Herrera ML. Effects of the geometry of reinforcement on physical properties of sodium caseinate/TiO 2 nanocomposite films for applications in food packaging. Biopolymers 2023; 114:e23531. [PMID: 36773288 DOI: 10.1002/bip.23531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/12/2023]
Abstract
Plastic materials for food packaging are being replaced by biodegradable films based on biopolymers due to the adverse effects they have had on animal life and the environment. In this study, nanocomposite films containing 2.5 wt% sodium caseinate and 2 wt% glycerol were reinforced with 0.1 or 0.2 wt% nano TiO2 prepared in two forms: spheres (P25) and tubes. The effects of nanoreinforcement geometry on mechanical, tensile, barrier, thermogravimetric, and optical properties, and distribution of nanoparticles were described. The interactions among film components were analyzed by Fourier transform infrared spectroscopy (FTIR). Addition of nanotubes significantly increased E' (341 wt%) and E" (395 wt%) moduli, the Young modulus E (660 wt%), the residual mass at 500°C (38 wt%), and color change (6.78) compared to control film. The compositional mapping studies showed that P25 nanoparticles were homogeneously distributed between the surfaces of the film while nanotubes were found on the bottom surface. The changes in position of the FTIR spectra signals as compared to pure protein signals indicated strong matrix/reinforcement interactions. In addition, the changes in intensity in 1100, 1033, and 1638 cm-1 FTIR signals suggested formation of a protein/Tween 20 ester. The geometry of reinforcement was highly relevant regarding physical properties, showing nanotubes as being very successful for enhancing tensile properties.
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Affiliation(s)
- Nurys Tatiana Hoyos Merlano
- Institute of Polymer Technology and Nanotechnology, Facultad de Arquitectura Diseño y Urbanismo, Universidad de Buenos Aires-CONICET, Ciudad de Buenos Aires, Argentina
| | - Lucas Guz
- Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), San Martín, Argentina
| | - Virginia Borroni
- Institute of Polymer Technology and Nanotechnology, Facultad de Arquitectura Diseño y Urbanismo, Universidad de Buenos Aires-CONICET, Ciudad de Buenos Aires, Argentina
| | - Roberto Jorge Candal
- Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), San Martín, Argentina
| | - María Lidia Herrera
- Institute of Polymer Technology and Nanotechnology, Facultad de Arquitectura Diseño y Urbanismo, Universidad de Buenos Aires-CONICET, Ciudad de Buenos Aires, Argentina
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10
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Recent advances in biomolecule-based films and coatings for active and smart food packaging applications. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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11
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Rodríguez-Varillas S, Murru C, Díaz-García ME, Badía-Laíño R. Green Carbon Dots as Additives of Biopolymer Films for Preserving from Oxidation of Oil-Based Products. Antioxidants (Basel) 2022; 11:2193. [PMID: 36358565 PMCID: PMC9686731 DOI: 10.3390/antiox11112193] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 10/30/2022] [Accepted: 11/02/2022] [Indexed: 10/10/2023] Open
Abstract
The deterioration of oil-based products during processing, distribution and storage has a major negative impact on the industry from an economic point of view. The spoilage of oil is mainly due to its oxidation which can be triggered by various factors, such as UV light, heating or the presence of impurities that result in the formation of radical species. In this context, several packaging alternatives have recently been developed with the aim to protect and extend the shelf life of oil-based products. This work aimed to study the antioxidant properties of bio-polymer-based films (BPFs) obtained from high methoxylated pectin (HMP) and sodium caseinate (CAS) and enriched with different concentrations of green carbon dots (gCDs), 0.25%, 0.50 and 1% w/w, obtained from apple pomace (APCDs) and rosemary powder (RCDs). The resulting films (gCDs-BPFs) have shown that the presence of gCDs not only modified the surface roughness of the films, but also positively affected their antioxidant properties. The addition of gCDs enhanced the radical inhibiting capacity of the raw BPFs by 42 and 62% for the films containing 1% RCDs and 1% APCDs, respectively. As a proof of the concept, two oil samples (edible and cosmetic) were treated with the obtained antioxidant films, and the results demonstrated that in both types of samples the oxidation process was minimized during the five days of the experiment. These results are promising and suggest that the antioxidant bio-polymer-based films could be excellent candidates for further production of active packaging.
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Affiliation(s)
| | | | | | - Rosana Badía-Laíño
- Department of Physical and Analytical Chemistry, Faculty of Chemistry, University of Oviedo, 33006 Asturias, Spain
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Nhi TTY, Phat DT, Truong LD, Tri Nhut P, Long HB, Quyen TN, Giang BL. Antimicrobial activities of flavedo peel extract and its feasibility in the development of bio‐based pectin coating film for fruit preservation. J Food Saf 2022. [DOI: 10.1111/jfs.13013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tran Thi Yen Nhi
- Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University Ho Chi Minh City Vietnam
- Faculty of Food Technology and Environment Nguyen Tat Thanh University Ho Chi Minh City Vietnam
- Graduate University of Science and Technology, Vietnam Academy of Science and Technology Ha Noi Vietnam
| | - Dao Tan Phat
- Faculty of Food Technology and Environment Nguyen Tat Thanh University Ho Chi Minh City Vietnam
- Graduate University of Science and Technology, Vietnam Academy of Science and Technology Ha Noi Vietnam
| | - Le Dang Truong
- Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University Ho Chi Minh City Vietnam
- Faculty of Food Technology and Environment Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Pham Tri Nhut
- Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University Ho Chi Minh City Vietnam
- Faculty of Food Technology and Environment Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Huynh Bao Long
- Faculty of Chemical Technology Ho Chi Minh City University of Food Industry Ho Chi Minh City Vietnam
| | - Tran Ngoc Quyen
- Institute of Applied Materials, Vietnam Academy of Science and Technology Ha Noi Vietnam
| | - Bach Long Giang
- Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University Ho Chi Minh City Vietnam
- Faculty of Food Technology and Environment Nguyen Tat Thanh University Ho Chi Minh City Vietnam
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13
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Wang Q, Chen W, Ma C, Chen S, Liu X, Liu F. Enzymatic synthesis of sodium caseinate-EGCG-carboxymethyl chitosan ternary film: Structure, physical properties, antioxidant and antibacterial properties. Int J Biol Macromol 2022; 222:509-520. [PMID: 36122777 DOI: 10.1016/j.ijbiomac.2022.09.138] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 09/06/2022] [Accepted: 09/15/2022] [Indexed: 11/05/2022]
Abstract
Proteins and polysaccharides have been frequently used in recent years to prepare environment-friendly packaging materials. However, films based on proteins or polysaccharides alone often have poor performance as packaging, so they need to be combined to improve properties. In this work, we applied enzyme technology to prepare sodium caseinate (SC)-carboxymethyl chitosan (CMC) films, incorporating epigallocatechin gallate (EGCG) as bridging molecules and antibacterial agents. SC-EGCG-CMC ternary conjugate was firstly synthesized by tyrosinase (Tyr), and the composite films were then prepared with the aid of glycerol. Under tyrosinase catalytic conditions, EGCG could cross-link with SC and CMC covalently. The effects of different concentrations of EGCG and tyrosinase on mechanical properties, water vapor permeability, antibacterial properties and free radical scavenging ability were studied. The crosslinking degree and mechanical properties were improved with the increase of EGCG and tyrosinase content. The film showed good antibacterial activity against Gram-positive bacteria. In addition, the antibacterial activity and free radical scavenging ability increased with the increase of EGCG concentration. This work provides an efficient enzymatic method to prepare films with good strength and antibacterial properties, which can be used to improve the storage quality of foods.
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Affiliation(s)
- Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wenzhang Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Shuai Chen
- School of Public Health, Wuhan University, 430071, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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14
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Gupta V, Biswas D, Roy S. A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15175899. [PMID: 36079280 PMCID: PMC9457097 DOI: 10.3390/ma15175899] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/18/2022] [Accepted: 08/24/2022] [Indexed: 05/15/2023]
Abstract
Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are used to make edible packaging materials. These can be ingested with food and provide consumers with additional health benefits. Recent research has shifted its focus to multilayer coatings and films-based food packaging, which can provide a material with additional distinct features. The aim of this review article is to investigate the properties and applications of several bio-based polymers in food packaging. The several types of edible film and coating production technologies are also covered separately. Furthermore, the use of edible films and coatings in the food industry has been examined, and their advantages over traditional materials are also discussed.
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Chaudhary V, Kajla P, Kumari P, Bangar SP, Rusu A, Trif M, Lorenzo JM. Milk protein-based active edible packaging for food applications: An eco-friendly approach. Front Nutr 2022; 9:942524. [PMID: 35990328 PMCID: PMC9385027 DOI: 10.3389/fnut.2022.942524] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Accepted: 06/17/2022] [Indexed: 11/17/2022] Open
Abstract
Whey and casein proteins, in particular, have shown considerable promise in replacing fossil-based plastics in a variety of food applications, such as for O2 susceptible foods, thereby, rendering milk proteins certainly one of the most quality-assured biopolymers in the packaging discipline. Properties like excellent gas barrier properties, proficiency to develop self-supporting films, adequate availability, and superb biodegradability have aroused great attention toward whey and other milk proteins in recent years. High thermal stability, non-toxicity, the ability to form strong inter cross-links, and micelle formation, all these attributes make it a suitable material for outstanding biodegradability. The unique structural and functional properties of milk proteins make them a suitable candidate for tailoring novel active package techniques for satisfying the needs of the food and nutraceutical industries. Milk proteins, especially whey proteins, serve as excellent carriers of various ingredients which are incorporated in films/coatings to strengthen barrier properties and enhance functional properties viz. antioxidant and antimicrobial. In this review, the latest techniques pertaining to the conceptualization of active package models/ systems using milk proteins have been discussed. Physical and other functional properties of milk protein-based active packaging systems are also reviewed. This review provides an overview of recent applications of milk protein-sourced active edible packages in the food packaging business.
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Affiliation(s)
- Vandana Chaudhary
- Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India
| | - Parveen Kumari
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, United States
| | - Alexandru Rusu
- Department of Food Science, Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, Stuhr, Germany
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, Ourense, Spain
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High Methoxyl Pectin and Sodium Caseinate Film Matrix Reinforced with Green Carbon Quantum Dots: Rheological and Mechanical Studies. MEMBRANES 2022; 12:membranes12070695. [PMID: 35877898 PMCID: PMC9324415 DOI: 10.3390/membranes12070695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 12/07/2022]
Abstract
Nowadays, proteins and polysaccharides play a fundamental role in the manufacturing of biocompatible materials applied in food packaging. The resulting films have, however, limits associated with the resistance to mechanical stress; therefore, it is important to reinforce the initial mixture with additives that promote the development of stronger molecular links. Carbon dots (CDs) are excellent candidates for this purpose due to the presence of surface functional groups that determine the formation of numerous intramolecular bonds between the charged biopolymers. The present research aims to evaluate the effect of CDs on the mechanical properties of biopolymer films obtained from sodium caseinate (CAS), high methoxyl pectin (HMP) and glycerol used as plasticizers. Green carbon dots (gCDs) were obtained from natural organic sources by green synthesis. The effects of gCDs on the flow behavior and viscoelastic properties of mixed biopolymer dispersions and the thermophysical properties of the corresponded films were evaluated by steady and unsteady shear rheological measurements and differential scanning calorimetry (DSC) tests, respectively. The dynamic mechanical measurements were realized taking into account the parameters of temperature and relative humidity. The results indicate a significant change in the viscosity of the protein–polysaccharide dispersions and the thermomechanical properties of the corresponding film samples reinforced with higher amounts of gCDs.
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Khalil RK, Abdelrahim DS, Sharaby MR. Novel active edible food packaging films based entirely on citrus peel wastes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107961] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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18
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19
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Shen J, Zhang M, Mujumdar AS, Chen J. Effects of High Voltage Electrostatic Field and Gelatin-Gum Arabic Composite Film on Color Protection of Freeze-dried Grapefruit Slices. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02839-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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20
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Miele NA, Volpe S, Torrieri E, Cavella S. Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Amara AAAF. Natural Polymer Types and Applications. BIOMOLECULES FROM NATURAL SOURCES 2022:31-81. [DOI: 10.1002/9781119769620.ch2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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22
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Valladares-Diestra KK, Porto de Souza Vandenberghe L, Zevallos Torres LA, Zandoná Filho A, Lorenci Woiciechowski A, Ricardo Soccol C. Citric acid assisted hydrothermal pretreatment for the extraction of pectin and xylooligosaccharides production from cocoa pod husks. BIORESOURCE TECHNOLOGY 2022; 343:126074. [PMID: 34606920 DOI: 10.1016/j.biortech.2021.126074] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 09/27/2021] [Accepted: 09/29/2021] [Indexed: 06/13/2023]
Abstract
The main purpose of this work was the development of a new citric acid assisted hydrothermal pretreatment of cocoa pod husks (CPH), which has not yet been exploited for pectin recovery. CPH́s pectin recovery was improved with concomitant production of xylooligosaccharides (XOS) through efficient enzymatic hydrolysis of the solid fraction. A central composite experimental design was planned to analyze the effect of pretreatment conditions. Under optimal conditions at 120 °C, 10 min and 2% w.v-1, the recovery of pectin accounted for 19.3% of the biomass submitted to pretreatment with 52.2% of methyl esterification degree. Additionally, 51.9 mg.g-1 of XOS were also produced. The enzymatic conversion efficiency of the cellulosic fraction was 58.9%, leading to a production of 92.4 kg of glucose per ton of CPH. Great perspectives were observed in the implementation of CPH hydrothermal pretreatment for the production of value-added biomolecules under a biorefinery concept.
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Affiliation(s)
- Kim Kley Valladares-Diestra
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR 81531-908, Brazil
| | - Luciana Porto de Souza Vandenberghe
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR 81531-908, Brazil.
| | - Luis Alberto Zevallos Torres
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR 81531-908, Brazil
| | - Arion Zandoná Filho
- Department of Chemical Engineering, Federal University of Paraná, Centro Politécnico, CP 19011, Curitiba-PR 81531-908, Brazil
| | - Adenise Lorenci Woiciechowski
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR 81531-908, Brazil
| | - Carlos Ricardo Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR 81531-908, Brazil
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Natural Polymers Used in Edible Food Packaging—History, Function and Application Trends as a Sustainable Alternative to Synthetic Plastic. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides3010002] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
In this review, a historical perspective, functional and application trends of natural polymers used to the development of edible food packaging were presented and discussed. Polysaccharides and proteins, i.e., alginate; carrageenan; chitosan; starch; pea protein, were considered. These natural polymers are important materials obtained from renewable plant, algae and animal sources, as well as from agroindustrial residues. Historically, some of them have been widely used by ancient populations for food packaging until these were replaced by petroleum-based plastic materials after World War II. Nowadays, biobased materials for food packaging have attracted attention. Their use was boosted especially because of the environmental pollution caused by inappropriate disposal of plastic packaging. Biobased materials are welcome to the design of food packaging because they possess many advantages, such as biodegradability, biocompatibility and low toxicity. Depending on the formulation, certain biopolymer-based packaging may present good barrier properties, antimicrobial and antioxidant activities Thus, polysaccharides and proteins can be combined to form diverse composite films with improved mechanical and biological behaviors, making them suitable for packaging of different food products.
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Huang J, Hu Z, Hu L, Li G, Yao Q, Hu Y. Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.026] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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25
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Liu L, Huang X, Geng F, Huang Q. Optimization of preparation process of egg white protein/
κ
‐carrageenan composite film. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Lan Liu
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- School of Public Health Guizhou Medical University Guiyang China
| | - Xiang Huang
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- School of Public Health Guizhou Medical University Guiyang China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs) School of Food and Biological Engineering Chengdu University Chengdu China
| | - Qun Huang
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch College of Food Science Fujian Agriculture and Forestry University Fuzhou China
- School of Public Health Guizhou Medical University Guiyang China
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs) School of Food and Biological Engineering Chengdu University Chengdu China
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26
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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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27
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Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension. COATINGS 2021. [DOI: 10.3390/coatings11080899] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
There is an urgent need to increase the food supplies to fulfil the demands of future generations as the population of the world is expected to grow beyond 10 billion by 2050. An essential component for ensuring global food security is to reduce food losses during the post-harvest stage. Active edible coatings and films are a promising sustainable preservation technology for shelf-life extension of food products by hindering decay kinetics of minimally processed fruits and vegetables (F&V), by restricting the mass transfer of moisture, aroma, or gases and carrying an active compound, such as an antioxidant or antimicrobial. Active protein-based coatings and films have the potential to extend the shelf-life of food products by decreasing their respiration rates, as they exhibit an excellent gas barrier and good mechanical properties as compared to other biopolymeric packaging. Among protein-based biopolymers, casein and its derivatives as packaging films have been extensively studied due to their low cost, complete biodegradability, and availability. Currently, there is no review study focusing on caseinate-based active coating and film, thus, this review aims to give insights on the composition, rheology, structure, and properties of caseinate-based formulations by critically discussing the results presented in the literature. A methodological approach was followed to obtain relevant literature to discuss the influence of additives on the shelf-life of F&V. Furthermore, changes in secondary structure of casein were observed after incorporation of bioactive compounds (i.e., phenolic acids). Likewise, there is a need to explore chemical interactions among bioactive compounds and biopolymer material by using in silico and laboratory trials as food additives have shown to influence the physicochemical properties of film and shelf-life of food products.
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Du H, Liu C, Unsalan O, Altunayar-Unsalan C, Xiong S, Manyande A, Chen H. Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage. Int J Biol Macromol 2021; 184:463-475. [PMID: 34171252 DOI: 10.1016/j.ijbiomac.2021.06.121] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 06/14/2021] [Accepted: 06/16/2021] [Indexed: 01/15/2023]
Abstract
Biofilm composition from fish myofibrillar protein (FMP) and chitosan solution (CS) incorporated with rosemary extract (RE) was developed and applied to monitor the freshness of fish fillets. The effects of different concentrations of RE as well as physical, mechanical, structural and functional properties of FMP/CS films were investigated. Films containing RE showed reduced water solubility and water vapor permeability and enhanced tensile strength and elongation at break. Results also showed good compatibility of the components and good dispersion of RE in the matrix. However, the content of RE (0.2%, v/v) added in the composite films produced aggregations and had negative effects on their film-forming properties. The antioxidant capacity of composite films was related to the level of RE and demonstrated by the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay. Chilled grass carp fillets wrapped with different films to evaluate the preservative effect. Results of thiobarbituric acid reactive substances, pH value, Free amino acid and total volatile basic nitrogen indicated that FMP/CS/RE composite film could protect the fish fillet well and inhibit the lipid oxidation. The developed FMP/CS/RE composite films possess the potential to be applied as edible films in the food packaging industry and food cold chain transportation.
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Affiliation(s)
- Hongying Du
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China.
| | - Chen Liu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Ozan Unsalan
- Ege University, Faculty of Science, Department of Physics, 35100 Bornova, Izmir, Turkey
| | - Cisem Altunayar-Unsalan
- Ege University Central Research Testing and Analysis Laboratory Research and Application Center, 35100 Bornova, Izmir, Turkey
| | - Shanbai Xiong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei 430070, PR China
| | - Anne Manyande
- School of Human and Social Sciences, University of West London, Middlesex TW8 9GA, UK
| | - Hongli Chen
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Key Laboratory of Nonferrous Metal Chemistry and Resources Utilization of Gansu Province, Lanzhou University, Lanzhou 730000, PR China.
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Anis A, Pal K, Al-Zahrani SM. Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications. Polymers (Basel) 2021; 13:575. [PMID: 33672974 PMCID: PMC7917627 DOI: 10.3390/polym13040575] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/14/2021] [Accepted: 01/21/2021] [Indexed: 12/17/2022] Open
Abstract
The wastage of food products is a major challenge for the food industry. In this regard, the use of edible films and coatings have gained much attention due to their ability to prevent the spoilage of the food products during handling, transport, and storage. This has effectively helped in extending the shelf-life of the food products. Among the various polymers, polysaccharides have been explored to develop edible films and coatings in the last decade. Such polymeric systems have shown great promise in microbial food safety applications. The inclusion of essential oils (EOs) within the polysaccharide matrices has further improved the functional properties of the edible films and coatings. The current review will discuss the different types of polysaccharides, EOs, methods of preparing edible films and coatings, and the characterization methods for the EO-loaded polysaccharide films. The mechanism of the antimicrobial activity of the EOs has also been discussed in brief.
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Affiliation(s)
- Arfat Anis
- SABIC Polymer Research Center, Department of Chemical Engineering, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, India;
| | - Saeed M. Al-Zahrani
- SABIC Polymer Research Center, Department of Chemical Engineering, King Saud University, Riyadh 11451, Saudi Arabia;
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López de Dicastillo C, Settier-Ramírez L, Gavara R, Hernández-Muñoz P, López Carballo G. Development of Biodegradable Films Loaded with Phages with Antilisterial Properties. Polymers (Basel) 2021; 13:polym13030327. [PMID: 33498500 PMCID: PMC7864179 DOI: 10.3390/polym13030327] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/15/2021] [Accepted: 01/18/2021] [Indexed: 12/16/2022] Open
Abstract
The inhibitory and bactericidal capacity of Listex P100 bacteriophage has been studied against different concentrations of Listeria monocytogenes in stationary and exponential phases. Three different matrices were employed to developed films incorporating Listex P100: (1) sodium caseinate, (2) sodium alginate mixed with gelatin, and (3) polyvinyl alcohol (PVOH). All the films were successfully developed by casting at room temperature. These active biodegradable films were optical, structural, and thermally characterized, and their antimicrobial capacities against L. monocytogenes were studied. The incorporation of phages did not affect the morphology, colour, opacity, and thermal stability of polymers. The antimicrobial analysis revealed the bacteriophage presented a high antimicrobial capacity against L. monocytogenes in the stationary phase (4.40 and 6.19 log reduction values or bactericide effect depending on the initial inoculum of the pathogen). Developed films showed antimicrobial capacity close to 1 log after 24 h of incubation at 30 °C. The effectiveness of PVOH films was greater under refrigeration conditions, reaching 2 log reduction after eight days of incubation. The use of these films as a coating in a food or as part of a packaging could improve food safety against the growth of pathogenic microorganisms such as Listeria monocytogenes.
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Affiliation(s)
- Carol López de Dicastillo
- Center of Innovation in Packaging (LABEN), Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Department of Science and Food Technology, Faculty of Technology, Universidad de Santiago de Chile (USACH), Santiago 9170201, Chile;
| | - Laura Settier-Ramírez
- Packaging Lab., Institute of Agrochemistry and Food Technology, IATA-CSIC, Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain; (L.S.-R.); (R.G.); (P.H.-M.)
| | - Rafael Gavara
- Packaging Lab., Institute of Agrochemistry and Food Technology, IATA-CSIC, Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain; (L.S.-R.); (R.G.); (P.H.-M.)
| | - Pilar Hernández-Muñoz
- Packaging Lab., Institute of Agrochemistry and Food Technology, IATA-CSIC, Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain; (L.S.-R.); (R.G.); (P.H.-M.)
| | - Gracia López Carballo
- Packaging Lab., Institute of Agrochemistry and Food Technology, IATA-CSIC, Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain; (L.S.-R.); (R.G.); (P.H.-M.)
- Correspondence: ; Tel.: +34-963900022
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