1
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Li H, Zhu Y, Yang TX, Zhao QS, Zhao B. Development and characterization of pectin-based composite film incorporated with cannabidiol/2,6-di-O-methyl-β-cyclodextrin inclusion complex for food packaging. Int J Biol Macromol 2024:133525. [PMID: 38945317 DOI: 10.1016/j.ijbiomac.2024.133525] [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: 11/24/2023] [Revised: 06/23/2024] [Accepted: 06/27/2024] [Indexed: 07/02/2024]
Abstract
To reduce environmental pollution and improve human health, developing green active food packaging materials is very necessary. In this study, a novel antioxidant and antibacterial composite film was produced by incorporating inclusion complex (CDIC) of cannabidiol (CBD) with 2,6-di-O-methyl-β-cyclodextrin (DM-β-CD) into pectin. The pectin films loaded with CBD and hemp leaf water extract (HLE) were prepared for comparison. Comprehensive characterizations showed CBD was encapsulated by DM-β-CD and CDIC was evenly dispersed into pectin matrix, forming the compact and intact film. The composite films showed good mechanical properties and biodegradability. CDIC film showed the highest transparency and smoothness (Rrms/Rmax: 2.6/16.8 nm). The addition of bioactives reduced the water-binding capacity and CDIC film had the strongest hydrophobicity. Besides, DM-β-CD encapsulation improved the thermal stability of CBD in CDIC film. Benefiting from encapsulation and excellent bioactivities of CBD, CDIC film showed excellent antioxidant capacity and antibacterial activity, effectively inhibiting colony growth and maintaining the strawberry color in strawberry preservation. This work could provide a novel eco-friendly candidate for food packaging material and expand the use of CBD in food industry.
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Affiliation(s)
- Hang Li
- School of Biological Science and Technology, University of Jinan, Jinan 250022, China; State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China
| | - Yuan Zhu
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China
| | - Tian-Xiao Yang
- Department of Biomedicine, Beijing City University, Beijing 100094, China
| | - Qing-Sheng Zhao
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China.
| | - Bing Zhao
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China.
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2
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Yu Z, Zhang X, Li S, Yang J, Wu M, Wu Q, Wang J. Characterization of feruloylated arabinoxylan - acorn starch double network gel composite film and its application in postharvest preservation of Agaricus bisporus. Int J Biol Macromol 2024; 271:132571. [PMID: 38782312 DOI: 10.1016/j.ijbiomac.2024.132571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 05/13/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
To obtain efficient natural food packaging materials, we utilized acorn starch (AS)-based film strengthened by feruloylated arabinoxylan (FAX) gel and additional retrogradation treatment to extend the shelf life of Agaricus bisporus (A. bisporus). Fourier transform infrared spectroscopy (FT-IR), confocal laser scanning microscopy (CLSM), and scanning electron microscopy (SEM) analyses showed that due to the strong hydrogen bonding between FAX and starch molecules, physical crosslinking occurred between FAX and starch molecules in the composite film, and the microstructure became more compact. Thermogravimetric, tensile strength and swelling degree analyses indicate that the composite film exhibits better thermal stability, mechanical properties, and waterproofing compared to the pure AS film. Consequently, after five days of storage, the moisture content of the A. bisporus packaged with our composite film was 7.53 times and 5.73 times higher than that of the control group and the commercially available PEF group, respectively. Moreover, it delayed the respiration or transpiration of A. bisporus (lower weight loss, relative conductivity, MDA content). This packaging film developed with the objective of eco-friendly and biodegradability has considerable application potential in food and other industries.
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Affiliation(s)
- Zuwei Yu
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Xue Zhang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Shiyang Li
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Jun Yang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Muci Wu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qian Wu
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Jingyi Wang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan 430068, China; School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.
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3
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Xue H, Gao Y, Wu L, Cai X, Liao J, Tan J. Research progress in extraction, purification, structure of fruit and vegetable polysaccharides and their interaction with anthocyanins/starch. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 38108271 DOI: 10.1080/10408398.2023.2291187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Fruits and vegetables contain polysaccharides, polyphenols, antioxidant enzymes, and various vitamins, etc. Fruits and vegetables polysaccharides (FVPs), as an important functional factor in health food, have various biological activities such as lowering blood sugar, blood lipids, blood pressure, inhibiting tumors, and delaying aging, etc. In addition, FVPs exhibit good physicochemical properties including low toxicity, biodegradability, biocompatibility. Increasing research has confirmed that FVPs could enhance the stability and biological activities of anthocyanins, affecting their bioavailability to improve food quality. Simultaneously, the addition of FVPs in natural starch suspension could improve the physicochemical properties of natural starch such as viscosity, gelling property, water binding capacity, and lotion stability. Hence, FVPs are widely used in the modification of natural anthocyanins/starch. A systematic review of the latest research progress and future development prospects of FVPs is very necessary to better understand them. This paper systematically reviews the latest progress in the extraction, purification, structure, and analysis techniques of FVPs. Moreover, the review also introduces the potential mechanisms, evaluation methods, and applications of the interaction between polysaccharides and anthocyanins/starch. The findings can provide important references for the further in-depth development and utilization of FVPs.
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Affiliation(s)
- Hongkun Xue
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Yuchao Gao
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Liu Wu
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
| | - Xu Cai
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, Beijing, China
| | - Jianqing Liao
- College of Physical Science and Engineering, Yichun University, Yichun, Jiangxi, China
| | - Jiaqi Tan
- College of Traditional Chinese Medicine, Hebei University, Baoding, China
- Medical Comprehensive Experimental Center, Hebei University, Baoding, China
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4
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Bhat SA, Rizwan D, Mir SA, Wani SM, Masoodi FA. Advances in apple packaging: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1847-1859. [PMID: 37206415 PMCID: PMC10188779 DOI: 10.1007/s13197-022-05447-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 05/21/2023]
Abstract
Apple (Malus domestica) belongs to the family Rosaceae. It is one of the most commonly cultivated fruit in all temperate zones of the world and holds an equally important place in the global economy. Apple is a climacteric fruit and undergoes metabolic changes even after the harvest and thus prone to post-harvest losses. The packaging of apples plays an important role in extending the shelf life of the apples and also maintains the quality during distribution and transport. The prime role of packaging is to contain the food commodity and protect the enclosed product from external damage. But other functions such as traceability, convenience and temper evidence are of secondary importance. Different packaging techniques are employed for the packaging of apples which include both conventional (wooden boxes, corrugated fiber boxes, crates) and non-conventional packaging like modified atmosphere packaging (MAP), active packaging, edible coatings, etc.
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Affiliation(s)
- Saiqa Aziz Bhat
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - Danish Rizwan
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - Sajad Ahmad Mir
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - F. A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
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5
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Yu T, Wu D, Liang B, Wang J, Shang X, Wu Q. Preparation, characterization of Auricularia auricula polysaccharide-based films and application in meat preservation. Int J Biol Macromol 2023:125242. [PMID: 37301343 DOI: 10.1016/j.ijbiomac.2023.125242] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 05/23/2023] [Accepted: 06/05/2023] [Indexed: 06/12/2023]
Abstract
In order to find a degradable biofilm,edible films of Auricularia auricula polysaccharide (AAP) were prepared and characterized optically, morphologically, and mechanically in terms of barrier, bactericidal, and antioxidant properties and evaluated for their potential application in cold meat packaging. The results showed that films prepared from 40 % AAP had the best mechanical properties, with smooth and homogeneous surfaces, good water barrier properties and also good preservation of cold meat. Thus, Auricularia auricula polysaccharide is a composite membrane additive with great potential for application.
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Affiliation(s)
- Te Yu
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China
| | - Di Wu
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China
| | - Bin Liang
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China
| | - Jiaming Wang
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China
| | - Xinzhu Shang
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China
| | - Qiong Wu
- Changchun University, Nanguan District, Changchun, Jilin Province 130022, China.
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6
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Ghizdareanu AI, Banu A, Pasarin D, Ionita Afilipoaei A, Nicolae CA, Gabor AR, Pătroi D. Enhancing the Mechanical Properties of Corn Starch Films for Sustainable Food Packaging by Optimizing Enzymatic Hydrolysis. Polymers (Basel) 2023; 15:polym15081899. [PMID: 37112046 PMCID: PMC10146090 DOI: 10.3390/polym15081899] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 04/07/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
The objective of this study was to investigate the effects of enzymatic hydrolysis using α-amylase from Bacillus amyloliquefaciens on the mechanical properties of starch-based films. The process parameters of enzymatic hydrolysis and the degree of hydrolysis (DH) were optimized using a Box-Behnken design (BBD) and response surface methodology (RSM). The mechanical properties of the resulting hydrolyzed corn starch films (tensile strain at break, tensile stress at break, and Young's modulus) were evaluated. The results showed that the optimum DH for hydrolyzed corn starch films to achieve improved mechanical properties of the film-forming solutions was achieved at a corn starch to water ratio of 1:2.8, an enzyme to substrate ratio of 357 U/g, and an incubation temperature of 48 °C. Under the optimized conditions, the hydrolyzed corn starch film had a higher water absorption index of 2.32 ± 0.112% compared to the native corn starch film (control) of 0.81 ± 0.352%. The hydrolyzed corn starch films were more transparent than the control sample, with a light transmission of 78.5 ± 0.121% per mm. Fourier-transformed infrared spectroscopy (FTIR) analysis showed that the enzymatically hydrolyzed corn starch films had a more compact and solid structure in terms of molecular bonds, and the contact angle was also higher, at 79.21 ± 0.171° for this sample. The control sample had a higher melting point than the hydrolyzed corn starch film, as indicated by the significant difference in the temperature of the first endothermic event between the two films. The atomic force microscopy (AFM) characterization of the hydrolyzed corn starch film showed intermediate surface roughness. A comparison of the data from the two samples showed that the hydrolyzed corn starch film had better mechanical properties than the control sample, with a greater change in the storage modulus over a wider temperature range and higher values for the loss modulus and tan delta, indicating that the hydrolyzed corn starch film had better energy dissipation properties, as shown by thermal analysis. The improved mechanical properties of the resulting film of hydrolyzed corn starch were attributed to the enzymatic hydrolysis process, which breaks the starch molecules into smaller units, resulting in increased chain flexibility, improved film-forming ability, and stronger intermolecular bonds.
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Affiliation(s)
- Andra-Ionela Ghizdareanu
- Faculty of Material Science and Engineering, University Politehnica of Bucharest, 313 Splaiul Independentei, 060042 Bucharest, Romania
- National Research and Development Institute for Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei, 060021 Bucharest, Romania
| | - Alexandra Banu
- Faculty of Material Science and Engineering, University Politehnica of Bucharest, 313 Splaiul Independentei, 060042 Bucharest, Romania
| | - Diana Pasarin
- National Research and Development Institute for Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei, 060021 Bucharest, Romania
| | - Andreea Ionita Afilipoaei
- Faculty of Material Science and Engineering, University Politehnica of Bucharest, 313 Splaiul Independentei, 060042 Bucharest, Romania
- National Research and Development Institute for Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei, 060021 Bucharest, Romania
| | - Cristian-Andi Nicolae
- National Research and Development Institute for Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei, 060021 Bucharest, Romania
| | - Augusta Raluca Gabor
- National Research and Development Institute for Chemistry and Petrochemistry-ICECHIM, 202 Splaiul Independentei, 060021 Bucharest, Romania
| | - Delia Pătroi
- National Institute for Research and Development in Electrical Engineering, ICPE-CA, 313 Splaiul Unirii, 030138 Bucharest, Romania
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7
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Rozman AS, Hashim N, Maringgal B, Abdan K, Sabarudin A. Recent advances in active agent-filled wrapping film for preserving and enhancing the quality of fresh produce. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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8
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Characterization of Zizania latifolia polysaccharide-corn starch composite films and their application in the postharvest preservation of strawberries. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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Physicochemical and functional properties of chitosan-based edible film incorporated with Sargassum pallidum polysaccharide nanoparticles. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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10
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JIANG W, PAN L, ZHU Z. Effect of calcium on rheological properties of Abelmoschus esculentus (okra) pod polysaccharide and its application in Annona squamosa. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.112622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Wei JIANG
- Tianjin University of Science and Technology, China; Tianjin University of Science and Technology, China; Zunyi Medical and Pharmaceutical College, China
| | - Lichao PAN
- Tianjin University of Science and Technology, China; Tianjin University of Science and Technology, China
| | - Zhenyuan ZHU
- Tianjin University of Science and Technology, China; Tianjin University of Science and Technology, China
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11
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Jiao M, Liu C, Prieto M, Lu X, Wu W, Sun J, García-Oliveira P, Tang X, Xiao J, Simal-Gandara J, Hu D, Li N. Biological Functions and Utilization of Different Part of the Papaya: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2124415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Mingyue Jiao
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
- School of Biological and Agricultural Engineering, Jilin University, Changchun, China
| | - Chao Liu
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - M.A. Prieto
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Ourense, Spain
| | - Xiaoming Lu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
| | - Wenfu Wu
- School of Biological and Agricultural Engineering, Jilin University, Changchun, China
| | - Jinyue Sun
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - P. García-Oliveira
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Ourense, Spain
| | - Xiaozhen Tang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
| | - Jianbo Xiao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Ourense, Spain
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Ourense, Spain
| | - Dagang Hu
- National Key Laboratory of Crop Biology; Shandong Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production; College of Horticulture Science and Engineering, Shandong Agricultural University, Tai’an, China
| | - Ningyang Li
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
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12
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Luo S, Chen J, He J, Li H, Jia Q, Hossen MA, Dai J, Qin W, Liu Y. Preparation of corn starch/rock bean protein edible film loaded with d-limonene particles and their application in glutinous rice cake preservation. Int J Biol Macromol 2022; 206:313-324. [PMID: 35227706 DOI: 10.1016/j.ijbiomac.2022.02.139] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 01/23/2022] [Accepted: 02/23/2022] [Indexed: 01/12/2023]
Abstract
Glycerol hydrogenated rosin (GEHR) and d-limonene were prepared for micro-particles by electrostatic spray method. When the GEHR/d-limonene ratio is 5.5:4.5 and the electrostatic spray extrusion speed is 1 mL/h, the best particle size (177.24 ± 17.09 μm) and embedding rate of d-limonene (41.74 ± 9.88%) are achieved. Then, rock bean protein (RP) was extracted from wild rock beans and combined with GEHR/d-limonene particles and corn starch (CS) to prepare a new type of edible film. The prepared film was characterized using Fourier transform infrared spectroscopy in terms of structural changes and physical, optical, mechanical, and thermal properties. The results show that the edible film with a ratio of 1:1 exhibited more optimized thermal (179.2 °C) and mechanical properties (TS 0.88 MPa, EAB 54.36%). Studies on freshly prepared glutinous rice cake as an object for preservation using edible film show that the films can prolong shelf life by ~2-4 d. Through this experiment, it can serve as a reference for the development of a new type of edible film.
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Affiliation(s)
- Songming Luo
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Jundong Chen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jing He
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Haisong Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Qi Jia
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Md Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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Fu Z, Guo S, Wang X, Huang Z, Bi C, Li F, Wu M. Structural, Thermal, Mechanical and Physicochemical Properties of Corn Starch and
Tremella fuciformis
Polysaccharide Based Composite Films. STARCH-STARKE 2022. [DOI: 10.1002/star.202100255] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zong‐qiang Fu
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Shao‐xiang Guo
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Xue‐ying Wang
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Zhi‐gang Huang
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Chong‐hao Bi
- School of Artificial Intelligence Beijing Technology and Business University Beijing 100048 China
| | - Fei‐fei Li
- Center for Food Evaluation State Administration for Market Regulation Beijing 100070 China
| | - Min Wu
- College of Engineering China Agricultural University Beijing 100083 China
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14
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Liu Y, Yi S, Sameen DE, Hossen MA, Dai J, Li S, Qin W, Lee K. Designing and utilizing 3D printed chitosan/halloysite nanotubes/tea polyphenol composites to maintain the quality of fresh blueberries. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102808] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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15
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Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application. COATINGS 2021. [DOI: 10.3390/coatings11111393] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Edible films and coatings allow preserving fresh and processed food, maintaining quality, preventing microbial contamination and/or oxidation reactions and increasing the shelf life of food products. The structural matrix of edible films and coatings is mainly constituted by proteins, lipids or polysaccharides. However, it is possible to increase the bioactive potential of these polymeric matrices by adding phenolic compounds obtained from plant extracts. Phenolic compounds are known to possess several biological properties such as antioxidant and antimicrobial properties. Incorporating phenolic compounds enriched plant extracts in edible films and coatings contribute to preventing food spoilage/deterioration and the extension of shelf life. This review is focused on edible films and coatings based on gums and starch. Special attention is given to bioactive edible films and coatings incorporating plant extracts enriched in phenolic compounds.
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16
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Ran R, Wang L, Su Y, He S, He B, Li C, Wang C, Liu Y, Chen S. Preparation of pH-indicator films based on soy protein isolate/bromothymol blue and methyl red for monitoring fresh-cut apple freshness. J Food Sci 2021; 86:4594-4610. [PMID: 34392537 DOI: 10.1111/1750-3841.15884] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 06/26/2021] [Accepted: 07/22/2021] [Indexed: 01/17/2023]
Abstract
Intelligent pH-indicator films based on soy protein isolate (SPI) were prepared using pH-sensitive dyes (bromothymol blue and methyl red). The addition of mixed indicators imparts pH-indicator films with an appreciable microstructure, acceptable water resistance, and favorable optical properties. The incorporation of the mixed indicators did not lead to significant improvement in the mechanical properties of films due to weak ionic cross-linking by hydrogen bonding between the SPI macromolecules and low-molecular-weight indicators. Fourier-transform infrared spectroscopy indicated hydrogen bond-mediated intermolecular interactions, and scanning electron microscopy showed that BB/MR were well dispersed in the SPI film. The indicator addition hindered the sorption and passage of water molecules. The water vapor permeability, moisture sorption, moisture content, and total soluble matter were 4.32 to 6.12 ×10-12 g·cm/cm2 ·s·Pa, 36.70% to 73.33%, 25.28% to 44.11%, and 8.21% to 25.56%, respectively. Also, the addition of indicators reduced UV light transmittance with minimal effect on the transparency of the film. The presence of indicators enhanced the pH sensitivity, seen as a visible color reaction at different pHs (total color difference, ΔE > 5). When the pH-indicator film containing 8 ml/100 ml final film emulsions was used to monitor the fresh-cut apple freshness, a green color for fresh status was observed, which turned blue after 60 h. Collectively, our findings suggested that indicator-containing SPI films have the potential for monitoring the freshness of fruits. PRACTICAL APPLICATION: pH-indicator films can help consumers to identify the freshness of packaged food by a change in the color of the packaging material, which is easily visible to the unaided eye without the need for opening the packaging. This protects consumers' interests.
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Affiliation(s)
- Ruimin Ran
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Luyao Wang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Yuhang Su
- School of Ocean Science and Biochemistry Engineering, Fujian Normal University Fuqing Branch, Fujian Province, Fuzhou, China
| | - Shujian He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Binbin He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Caixia Wang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Saiyan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
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