1
|
Chen B, Ai C, He Y, Zheng Y, Chen L, Teng H. Preparation and structural characterization of chitosan‑sodium alginate nanocapsules and their effects on the stability and antioxidant activity of blueberry anthocyanins. Food Chem X 2024; 23:101744. [PMID: 39257493 PMCID: PMC11385793 DOI: 10.1016/j.fochx.2024.101744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Revised: 08/11/2024] [Accepted: 08/14/2024] [Indexed: 09/12/2024] Open
Abstract
This study prepared a nanocapsule (NPs) from chitosan (CS) and sodium alginate (ALG) and used them to enhance the stability of blueberry anthocyanins (BA) The optimal NPs was obtained at pH value of 3.25, BA concentration of 0.5 mg/mL and mixing ratio of CS to ALG of 1:1 (W/W). Further, the formation of composite NPs was confirmed by a series of characterization methods. The CS-BA-ALG NPs appeared spherical, smooth, and evenly distributed when observed under an optical microscope and transmission Electron Microscope. The X-ray Diffractometer and Fourier Transform Infrared spectroscopy data proved that electrostatic interaction and hydrogen bonding are dominant forces to form NPs. Thermogravimetric analysis and differential scanning calorimetry results demonstrated that the CS-BA-ALG NPs system significantly improved the thermal stability of anthocyanins. In addition, it was also proved that CS-BA-ALG NPs showed high antioxidant capacity and protection capacity.
Collapse
Affiliation(s)
- Boyu Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chao Ai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yuanju He
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yimei Zheng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| |
Collapse
|
2
|
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; 277:133525. [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] [MESH Headings] [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.
Collapse
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.
| |
Collapse
|
3
|
He C, Yuan L, Bi S, Zhou C, Yang Q, Gu J, Yan B, He J. Modified Chitosan-Based Coating/Packaging Composites with Enhanced Antibacterial, Antioxidant, and UV-Resistant Properties for Fresh Food Preservation. ACS APPLIED MATERIALS & INTERFACES 2024; 16:48352-48362. [PMID: 39221854 DOI: 10.1021/acsami.4c10643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Chitosan-based biomass packaging materials are a promising material for food preservation, but their limited solubility, antioxidant capacity, UV resistance, and mechanical properties severely restrict their application. In this study, we developed a novel chitosan-based coating/packaging composite (QCTO) using quaternary ammonium salt and tannic acid (TA)-modified chitosan (QCS-TA) and oxidized chitosan (OCS). The introduction of quaternary ammonium salt and TA effectively improves the water solubility and antibacterial, antioxidant, and UV-resistant properties of chitosan. The Schiff-base bond formed between OCS and QCS-TA, along with the TA-mediated multiple interactions, conferred the prepared composite film with good mechanical properties (69.9 MPa tensile strength) and gas barrier performance to water (14.3 g·h-1·m-2) and oxygen (3.5 g·mm·m-2·h-1). Meanwhile, the prepared QCTO composites demonstrate excellent biocompatibility and safety and are applied as coatings for strawberries and bananas as well as packaging films for mushrooms. These preservation experiments demonstrated that the prepared composites are able to effectively reduce weight loss, prevent microbial growth, maintain color, and significantly prolong the shelf life of fresh products (bananas, strawberries, and mushrooms extended shelf life by 6, 5, and 6 days, respectively). Therefore, the developed QCTO coating/packaging film shows great potential for applications in the field of food preservation and packaging.
Collapse
Affiliation(s)
- Changyuan He
- National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Liubo Yuan
- National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Siwei Bi
- Department of Burn and Plastic Surgery, West China Hospital, Sichuan University, Chengdu 610000, China
| | - Chaomei Zhou
- National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Qin Yang
- National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Jun Gu
- Department of Cardiovascular Surgery, West China Hospital, Sichuan University, Chengdu 610000, China
| | - Bin Yan
- National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Jin He
- Department of Pediatric Orthopaedics, Xinhua Hospital, School of Medicine, Shanghai Jiao Tong University, Shanghai 200092, China
| |
Collapse
|
4
|
Subramani G, Manian R. Bioactive chitosan films: Integrating antibacterial, antioxidant, and antifungal properties in food packaging. Int J Biol Macromol 2024; 278:134596. [PMID: 39127291 DOI: 10.1016/j.ijbiomac.2024.134596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 08/06/2024] [Accepted: 08/07/2024] [Indexed: 08/12/2024]
Abstract
In this work, chitosan was combined with bio-vanillin (BV) and kaolin clay (KC) to create a novel antifungal and biodegradable food packaging film. The chitosan/KC/BV film exhibited an antioxidant capacity of 80 % as measured by DPPH assay, which was significantly higher than that of the chitosan film which has 55.6 %). The film also demonstrated strong antimicrobial activity with a reduction of 90 % in the growth of E. coli and S. aureus compared to the control. Additionally, the chitosan/KC/BV film showed a 75 % reduction in fungal growth compared to chitosan film. Furthermore, the water vapor permeability of the chitosan film was reduced as 5.38 with the addition of KC/BV. The degradation study revealed that the chitosan/KC film degraded by 88 % within 20 days under composting conditions. Additionally, fresh-cut apple slices were used to examine the effectiveness of chitosan/KC/BV film as a packaging material. The fruit's weight loss and browning index showed satisfactory food preservation. Our research suggests that the chitosan/KC/BV film has great potential for use in the food sector due to its strong antioxidant, antimicrobial, and biodegradable properties.
Collapse
Affiliation(s)
- Gomathi Subramani
- Department of Biotechnology, School of BioSciences and Technology, VIT University: Vellore Institute of Technology, Vellore, Tamil Nadu, India, 632014
| | - Rameshpathy Manian
- Department of Biotechnology, School of BioSciences and Technology, VIT University: Vellore Institute of Technology, Vellore, Tamil Nadu, India, 632014.
| |
Collapse
|
5
|
Tang P, Li X, Li H, Li J, Tang B, Zheng T. Development of active film based on collagen and hydroxypropyl methylcellulose incorporating apple polyphenol for food packaging. Int J Biol Macromol 2024; 273:132960. [PMID: 38852720 DOI: 10.1016/j.ijbiomac.2024.132960] [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: 03/30/2024] [Revised: 05/22/2024] [Accepted: 06/04/2024] [Indexed: 06/11/2024]
Abstract
Collagen (COL)-hydroxypropyl methylcellulose (HPMC) blended films with apple polyphenol (AP) as cross-linking agent and antioxidant compound were developed to produce biodegradable active packaging film. The effects of AP content on the rheological behavior of the blended solution, the structure, physicochemical and functional properties of the blended film were systematically investigated. The incorporation of AP increased the viscosity and reduced the fluidity of COL-HPMC solution. The results of rheological tests and FTIR analysis manifested the formation of hydrogen bonding interactions between collagen, HPMC and AP, which made the structures of COL-HP-AP films more compact. The mechanical strength, UV-blocking ability, water-resistance performance and thermostability were gradually enhanced as increasing AP content. DPPH free radical scavenging experiment showed that a small amount of AP could efficiently improve the antioxidant activity of COL-HP film, and with increasing AP content to 5 wt%, the scavenging rate was as high as 94.23 %. Active film containing 5 wt% AP showed obvious antibacterial effect on E. coli and S. aureus, and it could effectively prevent the oxidation of vitamin C and reduce the accumulation of MDA on green pepper during the storage. COL-HP-AP films have great potential in food packaging field for extending the shelf life of food.
Collapse
Affiliation(s)
- Pingping Tang
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China
| | - Xia Li
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China
| | - Haiyun Li
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China
| | - Jing Li
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China
| | - Bing Tang
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China
| | - Tingting Zheng
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China.
| |
Collapse
|
6
|
Latif S, Ahmed M, Ahmed M, Ahmad M, Al-Ahmary KM, Ali I. Development of Plumeria alba extract supplemented biodegradable films containing chitosan and cellulose derived from bagasse and corn cob waste for antimicrobial food packaging. Int J Biol Macromol 2024; 266:131262. [PMID: 38556238 DOI: 10.1016/j.ijbiomac.2024.131262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 02/23/2024] [Accepted: 03/28/2024] [Indexed: 04/02/2024]
Abstract
With the increase in global plastic pollution due to conventional plastic packaging (petroleum-derived), bioplastics have emerged as an alternative green source for practising a circular economy. This research aimed to extract cellulose from bagasse and corn cob waste and utilized in mixed form to prepare bioplastic film. The mixed cellulose was further reinforced with natural substances such as chitosan, bentonite, and P. alba extract. These newly developed bioplastics films were characterized by various physical tests like film thickness, moisture content, water solubility and spectroscopic techniques such as Fourier transform infrared (FTIR), scanning electron microscopy-energy dispersive spectroscopic (SEM-EDX), thermal gravimetric analysis (TGA), and ultraviolet-visible (UV-Vis) spectroscopy for opacity testing. The results revealed the enhanced bioplastic thermal and mechanical characteristics through robust interactions between cellulose and bentonite molecules. Moreover, incorporating chitosan solution as reinforcements in bio-composite films resulted in improved water barrier properties. The results indicated lower absorption in the UV range of 250-400 nm, attributed to the absence of UV-absorbing groups. Finally, their biodegradability was tested in soil, and 85.3 % weight loss of bioplastic films was observed after 50 days of the experiment which is the main task of this research. The antimicrobial properties of bioplastic films have been evaluated, and showed an inhibition zone of 16 mm against E. coli. After 12 days of incubation of sherbet berries, complete spoilage is identified in the control group compared to those covered with the bioplastic film. This outcome is attributed to the antioxidant and antimicrobial activities provided by chitosan and P. alba extract in the bioplastic film. The comprehensive outcomes of this study suggest the potential future adoption of these entirely bio-derived, environmentally sustainable and biodegradable bioplastic films as a viable substitute for the plastic packaging currently present in the market.
Collapse
Affiliation(s)
- Shoomaila Latif
- School of Physical Sciences, University of the Punjab, Lahore 54590, Pakistan
| | - Mahmood Ahmed
- Department of Chemistry, Division of Science and Technology, University of Education, Lahore 54770, Pakistan.
| | - Memoona Ahmed
- School of Physical Sciences, University of the Punjab, Lahore 54590, Pakistan
| | - Muhammad Ahmad
- Department of Chemistry, Division of Science and Technology, University of Education, Lahore 54770, Pakistan
| | | | - Ijaz Ali
- Centre for Applied Mathematics and Bioinformatics (CAMB), Gulf University for Science and Technology, Hawally, Kuwait
| |
Collapse
|
7
|
Zheng D, Cao S, Li D, Wu Y, Duan P, Liu S, Li X, Zhang X, Chen Y. Fabrication and characterization of chitosan/anthocyanin intelligent packaging film fortified by cellulose nanocrystal for shrimp preservation and visual freshness monitoring. Int J Biol Macromol 2024; 264:130692. [PMID: 38460646 DOI: 10.1016/j.ijbiomac.2024.130692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 02/10/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
In this study, a multi-functional packaging film was fabricated, utilizing the natural polysaccharide chitosan (CS) as the base material, integrating natural blueberry anthocyanin (AN) as pH-responsive indicator, and reinforced with cellulose nanocrystals (CNCs). The implications of addition levels of CNCs on the characteristics of the films were systematically investigated, resulting in that CS-AN-CNCs 9 % film exhibited optimal performance. Specifically, the film showed a substantial enhancement in maximum tensile strength from 15 MPa to 35 MPa; On the other hand, the swelling degree properties, the oxygen permeability and water vapor permeability decreased from 159.2 % to 92.0 %, from 51.7 g/(m2d) to 12.2 g/(m2d), from 31.6 × 10-12 g/(m·s·Pa) to 1.6 × 10-12 g/(m·s·Pa), respectively. Moreover, the CS-AN-CNCs 9 % film exhibited antioxidant, antibacterial, coupled with a color metrically responsive to pH variations, displaying great potential in indicating the shrimp freshness and delaying spoilage. Another notable advantage of the-prepared packaging material lies in its completely biodegradability, therefore meeting the requirement of environmental protection. Therefore, the prepared CS-AN-CNCs film as an intelligent packaging solution with potential applications in food preservation and freshness monitoring applications.
Collapse
Affiliation(s)
- Dan Zheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Shumin Cao
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Dengming Li
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Yihan Wu
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Peijun Duan
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Shanshan Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Xing Li
- Chongqing Academy of Animal Sciences, Chongqing, China
| | - Xiaoyu Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Yisheng Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China.
| |
Collapse
|
8
|
An N, Li K, Wang Y, Shen W, Huang X, Xu S, Wu L, Huang H. Biodegradable bio-film based on Cordyceps militaris and metal-organic frameworks for fruit preservation. Int J Biol Macromol 2024; 262:130095. [PMID: 38346621 DOI: 10.1016/j.ijbiomac.2024.130095] [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: 11/21/2023] [Revised: 01/24/2024] [Accepted: 02/08/2024] [Indexed: 02/16/2024]
Abstract
In this study, Cordyceps militaris matrix was employed for the first time to fabricate a biodegradable food packaging. Carmine and Ag@CuBTC were introduced to cross-link with mycelium and were uniformly dispersed within the matrix to enhance the water resistance, antimicrobial, and antioxidant properties of the bio-films. The bio-film displayed high biodegradability, with nearly 100 % degradation achieved after three weeks. The bio-film exhibited exceptional resistance to oxidation (49.30 % DPPH and 93.94 % ABTS•+), as well as effective inhibitory capabilities against E. coli and S. aureus, respectively. The composite film maintained a high CO2/O2 selective permeability, which was advantageous for mitigating fruit metabolism and extending shelf life. Simultaneously, food preservation experiments confirmed that these bio-films can decelerate the spoilage of fruits and effectively prolong the shelf-life of food. The experimental findings indicated that the prepared Bio-R-Ag@Cu film held promise as an environmentally friendly biodegradable material for food packaging.
Collapse
Affiliation(s)
- Nan An
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Ke Li
- Center for Materials Synthetic Biology, Shenzhen Institute of Synthetic Biology, Shenzhen Institutes of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, China
| | - Ying Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Weijian Shen
- Animal, Plant and Food Inspection Center of Nanjing Customs District, Nanjing 210023, China
| | - Xingxu Huang
- International Research Center of Synthetic Biology, Nanjing Normal University, Nanjing 210023, China
| | - Shiqi Xu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Lina Wu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
| | - He Huang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China; Food Laboratory of Zhongyuan, Luohe 462300, Henan, China.
| |
Collapse
|
9
|
Ma M, Gu M, Zhang S, Yuan Y. Effect of tea polyphenols on chitosan packaging for food preservation: Physicochemical properties, bioactivity, and nutrition. Int J Biol Macromol 2024; 259:129267. [PMID: 38199547 DOI: 10.1016/j.ijbiomac.2024.129267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 01/02/2024] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
Chitosan packaging has been widely studied for food preservation, the application of which is expanded by the incorporation of tea polyphenols. This paper reviews the influence of tea polyphenols incorporation on chitosan-based packaging from the perspectives of physicochemical properties, bioactivity used for food preservation, and nutritional value. The physicochemical properties included optical properties, mechanical properties, water solubility, moisture content, and water vapor barrier property, concluding that the addition of tea polyphenols improved the opacity, water solubility, and water vapor barrier property of chitosan packaging, and the mechanical properties and water content were decreased. The bioactivity used for food preservation, that is antioxidant and antimicrobial properties, is enhanced by tea polyphenols, improving the preservation of food like meat, fruits, and vegetables. In the future, efforts will be needed to improve the mechanical properties of composite film and adjust the formula of tea polyphenols/chitosan composite film to apply to different foods. Besides, the identification and development of high nutritional value tea polyphenol/chitosan composite film is a valuable but challenging task. This review is expected to scientifically guide the application of tea polyphenols in chitosan packaging.
Collapse
Affiliation(s)
- Mengjie Ma
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mingfei Gu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shuaizhong Zhang
- Marine Science Research Institute of Shandong Province, Qingdao 266104, China
| | - Yongkai Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
10
|
Chen Y, Wang S, Yang C, Zhang L, Li Z, Jiang S, Bai R, Ye X, Ding W. Chitosan/konjac glucomannan bilayer films: Physical, structural, and thermal properties. Int J Biol Macromol 2024; 257:128660. [PMID: 38065457 DOI: 10.1016/j.ijbiomac.2023.128660] [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: 09/26/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/27/2024]
Abstract
To overcome the limitations of chitosan (CS) and konjac glucomannan (KGM), the bilayer films of CS and KGM were prepared by layer-by-layer (LBL) casting method, and the effects of different mass ratios (i.e., C5: K0, C4:K1, C3:K2, C1:K1, C2:K3, C1:K4, and C0:K5) on the microstructures and physicochemical properties of bilayer films were examined to evaluate their applicability in food packaging. The results revealed that the bilayer films had uniform microstructures. When compared with pure films, the bilayer films displayed lower swelling degrees and water vapor permeability. However, the tensile tests revealed a reduction in the mechanical properties of the bilayer films, which was nonetheless superior to that of the pure KGM film. In addition, the intermolecular interactions between the CS and KGM layers were observed through FTIR and XRD analyses. Finally, TGA and DSC analyses demonstrated a decrease in the thermal stability of the bilayer films. Our cumulative results verified that CS-KGM bilayer films may be a promising material for use in food packaging and further properties of the bilayer films can be supplemented in the future through layer-by-layer modification and the addition of active ingredients.
Collapse
Affiliation(s)
- Ya Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Siying Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chunjie Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Linlu Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ziwei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shengqi Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rong Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiang Ye
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| |
Collapse
|
11
|
Rehman A, Naeem A, Ahmad I, Fozia F, Almutairi MH, Aslam M, Israr M, Almutairi BO, Ullah Z. Synthesis of Plant-Mediated Iron Oxide Nanoparticles and Optimization of Chemically Modified Activated Carbon Adsorbents for Removal of As, Pb, and Cd Ions from Wastewater. ACS OMEGA 2024; 9:317-329. [PMID: 38222602 PMCID: PMC10785089 DOI: 10.1021/acsomega.3c05299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 11/15/2023] [Accepted: 11/16/2023] [Indexed: 01/16/2024]
Abstract
This research study was designed with the aim to prepare plant extract-mediated iron oxide nanoparticles (IONPs) and different chemically modified carbon adsorbents from the Parthenium hysterophorus plant and then optimize the carbon adsorbents by evaluating their adsorption applications in wastewater for the selected metal ions like arsenic (As3+), lead (Pb2+), and cadmium (Cd2+). The Fourier transform infrared spectroscopy (FTIR) technique was used to highlight functional groups in plant-mediated IONPs and chemically modified carbon adsorbents. A scanning electron microscopy study was conducted to explain the surface morphology of the adsorbents. Energy-dispersive X-rays was used for elemental analysis and X-ray diffraction for particle size and crystallinity of the adsorbents. From the study, it was found that the best optimum conditions were pH = 5-6, initial concentration of adsorbate of 10 mg/L, dose of adsorbent of 0.01 g, contact time of 90-120 min of adsorbent and adsorbate, and temperature of 25 °C. At optimum conditions, the adsorption capacities of IONPs for arsenic (As) 144.7 mg/g, lead (Pb) 128.01 mg/g, and cadmium (Cd) ions 122.1 mg/g were recorded. The activated carbon at optimum conditions showed adsorption capacities of 46.35 mg/g for As, 121.95 mg/g for Pb, and 113.25 mg/g for Cd ion. At equilibrium, Langmuir, Freundlich Temkin, and Dubinin-Radushkevich isotherms were applied on the experimental adsorption data having the best R2 values (0.973-0.999) by the Langmuir isotherm. High-correlation coefficient R2 values (0.996-0.999) were obtained from the pseudo-second-order for all cases, showing that the adsorption process proceeds through pseudo second-order kinetics. The apparent adsorption energy E value was in the range of 0.24-2.36 kJ/mol. The adsorption capacity of regenerated IONPs for As gradually decreased from 144.8 to 45.67 mg/g, for lead 128.15 to 41.65 mg/g, and cadmium from 122.10 to 31.20 mg/g in 5 consecutive cycles. The study showed that the synthesized IONPs and acid-activated carbon adsorbent were successfully used to remove selected metal ions from wastewater.
Collapse
Affiliation(s)
- Ali Rehman
- Department
of Chemistry, Kohat University of Science
& Technology, Kohat 26000, Pakistan
| | - Abdul Naeem
- National
Center of Excellence in Physical Chemistry, University of Peshawar, Peshawar 25120, Pakistan
| | - Ijaz Ahmad
- Department
of Chemistry, Kohat University of Science
& Technology, Kohat 26000, Pakistan
| | - Fozia Fozia
- Biochemistry
Department, Khyber Medical University Institute
of Dental Sciences, Kohat 26000, Pakistan
| | - Mikhlid H. Almutairi
- Zoology
Department, College of Science, King Saud
University, P.O. Box: 2455, Riyadh 11451, Saudi Arabia
| | - Madeeha Aslam
- Department
of Chemistry, Kohat University of Science
& Technology, Kohat 26000, Pakistan
| | - Muhammad Israr
- Department
of Chemistry, Kohat University of Science
& Technology, Kohat 26000, Pakistan
| | - Bader O. Almutairi
- Zoology
Department, College of Science, King Saud
University, P.O. Box: 2455, Riyadh 11451, Saudi Arabia
| | - Zia Ullah
- College
of Professional Studies, Northeastern University, Boston, Massachusetts 02115, United States
| |
Collapse
|
12
|
Prabhakar PR, Reddy JP, Keshava Murthy PS, Vivek Babu CS. Insecticidal property of Ocimum essential oil embedded polylactic acid packaging films for control of Sitophilus oryzae and Callosobruchus chinensis. Int J Biol Macromol 2024; 256:128298. [PMID: 37995784 DOI: 10.1016/j.ijbiomac.2023.128298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 11/18/2023] [Accepted: 11/18/2023] [Indexed: 11/25/2023]
Abstract
Naturally derived essential oils (EOs) from Ocimum basilicum (OB) and Ocimum gratissimum (OG) were incorporated in polylactic acid (PLA) matrix with concentration of 2.5 % and 5 % respectively by solvent casting method, with an aim to develop insecticidal polymer pouches (insect proof polymer pouches). The major components following GC-MS analysis revealed the presence of EOs as estragole (69.998 %) in OB and thymol (29.843 %) in OG. The developed films with EOs showed remarkable insecticidal activity with 100 % and 80 % mortality rate for OB and OG respectively at 2.5 % concentration against rice weevil (Sitophilus oryzae). While, both OB and OG EOs observed 100 % mortality against pulse beetle (Callosobruchus chinensis) after 96 h exposure in presence of grain conditions and the insecticidal efficacy was equivalent to the commercial hermetic bags (CSB). The physical property of film showed increase in the film thickness in EO-PLA films whereas the mechanical properties of EO-PLA films matrix have increased the polymer flexibility with decreasing tensile strength (TS) and Youngs modulus (EM) as TS OB 5 %, OG 5 % - 15.64 MPa, 17.66 MPa respectively. While, water vapour transmission rate (WVTR) was reduced to 0.015 g/m2.hr, optical characteristics showed slight significant change in colour and FTIR spectra exhibited a change in -OH stretching compared to blank PLA matrix. The surface morphology of the blank and EO embedded PLA films visualized by SEM depicted a complete homogenization of essential oils in the PLA matrix.
Collapse
Affiliation(s)
- Patole Reshma Prabhakar
- Food Protectants & Infestation Control (FPIC) Department, CSIR-Central Food Technological Research Institute, Mysuru, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India
| | - Jeevan Prasad Reddy
- Polymer Materials Lab, Food Packaging Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India
| | - P S Keshava Murthy
- Polymer Materials Lab, Food Packaging Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India
| | - C S Vivek Babu
- Food Protectants & Infestation Control (FPIC) Department, CSIR-Central Food Technological Research Institute, Mysuru, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, 201002, India.
| |
Collapse
|
13
|
Liu S, Zhao Y, Xu M, Wen J, Wang H, Yan H, Gao X, Niu B, Li W. Antibacterial photodynamic properties of silver nanoparticles-loaded curcumin composite material in chitosan-based films. Int J Biol Macromol 2024; 256:128014. [PMID: 37951439 DOI: 10.1016/j.ijbiomac.2023.128014] [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: 06/30/2023] [Revised: 08/06/2023] [Accepted: 11/08/2023] [Indexed: 11/14/2023]
Abstract
In order to cope with the increasingly severe food contamination and safety problems, a powerful sterilization of food packaging material is urgently needed. Chitosan (CS) has potential applications in food packaging due to its good film-forming properties, but its antibacterial activity is not sufficient to meet the needs in practical applications. Silver nanoparticles (AgNPs) have the problem of weak immediate antibacterial activity as a broad-spectrum antibacterial agent. Therefore, in this study, AgNPs@GA@Cur-POTS (AGCP) composite antibacterial system was prepared by combining AgNPs with antibacterial photodynamic therapy using gallic acid (GA) as a reducing agent, curcumin (Cur) as a photosensitizer and perfluorosilane (POTS) for surface modification. The results showed that AGCP could produce a large number of reactive oxygen species under blue light irradiation, killing >90 % of E. coli and S. aureus within 2 h. Subsequently, the composite film of CS loaded with AGCP (CS/AGCP) was prepared by the flow-delay method. The CS/AGCP composite film exhibited excellent barrier properties and antioxidant activity, while its antibacterial rates against E. coli and S. aureus reached 98.44 ± 1.27 % and 99.11 ± 0.24 %, respectively, while the OD630 values of the two groups of bacteria treated with it showed no significant increase in incubation for up to 132 h, exhibiting remarkable and sustained antibacterial effects. Taken together, this work will provide a new strategy for antibacterial food packaging.
Collapse
Affiliation(s)
- Siqun Liu
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China; Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China
| | - Yanzhen Zhao
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China; Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China
| | - Meirong Xu
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China; Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China
| | - Jiaxin Wen
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China; Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China
| | - Huifang Wang
- Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China
| | - Hong Yan
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China; Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China
| | - Xianghua Gao
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China; Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China
| | - Baolong Niu
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China; Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China.
| | - Wenfeng Li
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan 030024, PR China; Key Laboratory of Interface Science and Engineering in Advanced Materials, Taiyuan University of Technology, Ministry of Education, Taiyuan 030024, PR China.
| |
Collapse
|
14
|
Liu Z, Zhao M, Zhang Z, Li C, Xia G, Shi H, Liu Z. Chitosan-based edible film incorporated with wampee (Clausena lansium) seed essential oil: Preparation, characterization and biological activities. Int J Biol Macromol 2023; 253:127683. [PMID: 37890311 DOI: 10.1016/j.ijbiomac.2023.127683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 09/28/2023] [Accepted: 10/24/2023] [Indexed: 10/29/2023]
Abstract
Chitosan (Ch)-based edible composite films were prepared by incorporating blending wampee seed essential oil (WSEO) into a Ch matrix, using the incorporation ratio as a variable. The physical, mechanical properties, structure morphology and rheological properties were determined using tensile strength (TS), elongation at break (EB), water vapor permeability (WVP) tests together with Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) observations and apparent viscosity and shear rate. In addition, the antimicrobial, antioxidant activities were investigated by the DPPH & ABTS radicals scavenging and inhibition zone assays, respectively. Compared with Ch, the incorporation of WSEO significantly decreased (P < 0.05) the TS, EB, and WVP values, especially when the WSEO ratio reached 1.0 % or higher. Meanwhile, the films exhibited greatly improved visible light barrier performance after WSEO incorporation. Both FTIR spectroscopy and SEM observations reflected the crosslinking between WSEO and Ch. Meanwhile, the composite films demonstrated smaller particle size and weaker rheological viscosities, which enhanced the antimicrobial and antioxidant capabilities when compared with those of Ch. Therefore, this study suggested that WSEO incorporated with Ch is an effective ingredient for the preparation of edible films with enhanced physicochemical and biological properties.
Collapse
Affiliation(s)
- Zhiqing Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Mantong Zhao
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Zhiman Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Guanghua Xia
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Haohao Shi
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China
| | - Zhongyuan Liu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Tropical Biological Resource of Ministry of Education, Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China.
| |
Collapse
|
15
|
Sarwar T, Raza ZA, Nazeer MA, Khan A. Fabrication of gelatin-incorporated nanoporous chitosan-based membranes for potential water desalination applications. Int J Biol Macromol 2023; 253:126588. [PMID: 37659503 DOI: 10.1016/j.ijbiomac.2023.126588] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 08/21/2023] [Accepted: 08/27/2023] [Indexed: 09/04/2023]
Abstract
Membrane technology has extensively been used in diverse phenomena such as separation, purification and controlled transportation. Herein, gelatin-incorporated porous chitosan membranes have been prepared using the sol-gel approach for potential water desalination applications. The porogens of poly(ethylene glycol) and Triton X-100 were employed for the mentioned purpose. The prepared porous membranes have been characterized for surface chemical, structural, thermal, mechanical and functional attributes using appropriate analytical approaches. Electron microscopy expressed porous surface morphologies of the resultant films with an average pore size of 14.5 nm. The infrared analysis demonstrated a successful crosslinking of the precursors in the resulting membranes via maleic anhydride. Differential scanning calorimetry analysis disclosed acceptable thermal stability of the test membranes, workable above ambient temperatures. The membrane expressed a water contact of 68.59°, which indicated moderate hydrophilicity, thus allowing controlled transport of the aqueous media. The resultant gelatin/chitosan porous membrane exhibited a porosity of 98 % against kerosene oil. In contrast, the flowability of 7.14 (ethanol), 5.00 (distilled water) and 0.53 (ethylene glycol) mL/min has been recorded against the mentioned liquids. The membrane efficiently purified the local canal water to permissible limits. Such membranes have been qualified for potential applications in water purification systems.
Collapse
Affiliation(s)
- Tanzeel Sarwar
- Department of Applied Sciences, National Textile University, Faisalabad 37610, Pakistan
| | - Zulfiqar Ali Raza
- Department of Applied Sciences, National Textile University, Faisalabad 37610, Pakistan.
| | | | - Amina Khan
- Department of Applied Sciences, National Textile University, Faisalabad 37610, Pakistan
| |
Collapse
|
16
|
Liao W, Liu X, Zhao Q, Lu Z, Feng A, Sun X. Physicochemical, antibacterial and food preservation properties of active packaging films based on chitosan/ε-polylysine-grafted bacterial cellulose. Int J Biol Macromol 2023; 253:127231. [PMID: 37804899 DOI: 10.1016/j.ijbiomac.2023.127231] [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: 06/12/2023] [Revised: 09/23/2023] [Accepted: 10/01/2023] [Indexed: 10/09/2023]
Abstract
To address the environmental and food contamination issues caused by plastics and microorganisms, antimicrobial films using natural polymers has attracted enormous attention. In this work, we proposed a green, convenient and fast approach to prepare antimicrobial films from chitosan (CS), bacterial cellulose (BC) and ε-polylysine (ε-PL). The effects of different concentrations of ε-PL (0 %, 0.25 %, 0.5 %, 0.75 %, 1 %, w/v) on the physicochemical properties and antibacterial activity of composite films (CS-DABC-x%PL) were systematically investigated. Furthermore, a comprehensive comparison with purely physically mixed CS-BC-x%PL films provides a deeper understanding of the subject matter. Characterization tests of the films were conducted using scanning electron microscope (SEM), X-ray diffraction (XRD) and thermogravimetric analysis (TGA). The results suggested that the incorporation of 0.5 % ε-PL reduced the water solubility of the composite film by 19.82 %, along with improved the tensile strength and thermal stability by 37.31 % and 28.54 %. As ε-PL concentration increased to 1 %, the antibacterial performance of the films gradually enhanced. Additionally, the CS-DABC-0.5%PL film demonstrated effectiveness in delaying the deterioration of tilapia. These findings imply that this novel green packaging material holds significant potential in food preservation due to its promising antibacterial properties.
Collapse
Affiliation(s)
- Wenying Liao
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, China
| | - Xiaoli Liu
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, China.
| | - Qing Zhao
- Pharmacy Departmen, Affiliated Hospital of Jiangnan University, Wuxi, Jiangsu Province, China.
| | - Zhanhui Lu
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada
| | - Anqi Feng
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, China
| | - Xin Sun
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi, Jiangsu, 214122, China
| |
Collapse
|
17
|
Lin W, Zhang Y, Huang J, Li Z. pH-responsive double-layer film based on chitosan/curcumin-β-cyclodextrin complex/cinnamaldehyde and zein/alizarin for pork freshness monitoring and maintaining. Food Res Int 2023; 173:113460. [PMID: 37803785 DOI: 10.1016/j.foodres.2023.113460] [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: 05/06/2023] [Revised: 09/01/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
A pH-responsive double-layer film comprising chitosan (CS), zein (Z), curcumin-β-cyclodextrin complex (Cur- β-CD), alizarin (AL) and cinnamaldehyde (CIN) was developed to detect spoilage and prolong the shelf life of pork. The outer Z/AL is the colorimetric responsive and highly protective outer layer, while the CS/Cur- β-CD/CIN is the fluorescence responsive and functional layer. The CS/Cur- β-CD/CIN-Z/AL film demonstrated excellent barrier properties against oxygen (8.48 × 10-13 g (m s Pa)-1) and water (2.42 × 10-11 g (m s Pa)-1) primarily due to the polar interactions in the Z structure and its hydrophobic nature. The addition of AL and Cur provided the CS/Cur- β-CD/CIN-Z/AL film with pH colorimetric and fluorescence response capabilities, respectively. Furthermore, the inclusion of Cur- β-CD, CIN and AL significantly enhanced the film's antioxidant and antibacterial properties, with radical scavenging rates of 79.29 % (DPPH) and 89.84 % (ABTS), as well as antibacterial efficiencies of 96.2 % (S. aureus) and 85.78 % (E. coli). To test the effectiveness of the double-layer film, a freshness monitoring and maintenance experiment was conducted on pork stored at 4 °C for 8 days. Various parameters of pork, including surface color, pH value, total volatile bases nitrogen (TVB-N), total viable counts (TVC), thiobarbituric acid reactive substance (TBARS), hardness and springiness, were measured, along with the color and fluorescence intensity (FL) of the film. The shelf life of the pork was extended by at least 2 days compared to the control group, and the pork was considered inedible if ΔE ≥ 12 or FL intensity ≤ 2160. Overall, this food packaging film shows promise in simultaneously monitoring and maintaining the freshness of pork.
Collapse
Affiliation(s)
- Wanmei Lin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yifan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jihong Huang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, PR China; School of Food and Pharmacy, Xuchang University, Xuchang 461000, PR China.
| | - Zhonghong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, Shaanxi, PR China.
| |
Collapse
|
18
|
Wu Y, Wang Y, Lv J, Jiao H, Liu J, Feng W, Sun C, Li X. Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation. Food Chem X 2023; 19:100791. [PMID: 37780287 PMCID: PMC10534098 DOI: 10.1016/j.fochx.2023.100791] [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: 05/14/2023] [Revised: 06/30/2023] [Accepted: 07/09/2023] [Indexed: 10/03/2023] Open
Abstract
The aim of this study was to develop the composite films with antioxidant and biodegradable activity based on egg white protein (EWP) and epigallocatechin gallate (EGCG). Water susceptibility, light transmittance, microstructure and antioxidant properties of the composite films without and with EGCG were fully characterized. It was noted that the addition of EGCG might decrease the moisture content, water solubility and swelling capacity. SEM micrographs revealed that discontinuous blocks and rough surfaces were caused by increasing concentration of EGCG, whereas compact and homogeneous particles appeared when the concentration of EGCG reached to 80 μmol/L. Moreover, the biodegradability of the composite films was demonstrated by the soil degradation properties that they can be almost completely degraded within ten days. Experimental results on the application in chilled fresh pork showed that the EWP-based films could play an antioxidant role when incorporated with EGCG, indicating their great potential for food packaging.
Collapse
Affiliation(s)
- Yue Wu
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Yuemeng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai, Shandong 264003, China
| | - Jianhao Lv
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Han Jiao
- Anhui Rongda Food Co., Ltd., Guangde, Anhui 242200, China
| | - Jiahan Liu
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Wenhui Feng
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Chengfeng Sun
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Xin Li
- School of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| |
Collapse
|
19
|
Li C, Liu J, Li W, Liu Z, Yang X, Liang B, Huang Z, Qiu X, Li X, Huang K, Zhang X. Biobased Intelligent Food-Packaging Materials with Sustained-Release Antibacterial and Real-Time Monitoring Ability. ACS APPLIED MATERIALS & INTERFACES 2023; 15:37966-37975. [PMID: 37503816 DOI: 10.1021/acsami.3c09709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/29/2023]
Abstract
It has been widely accepted that sustainable polymers derived from renewable resources are able to replace the short-turnover petroleum-based materials and reduce environmental impact in the future. However, their hydrophilic chemical structures rich with oxygen groups could lead to easy growth of bacteria, which greatly limit their applications in packaging materials. Here, we present an intelligent food-packaging material with sustained-release antibacterial and real-time monitoring ability based on totally biobased contents. In detail, sodium alginate with Artemisia argyi emission oil (encapsulated in gelatin-Arabic gum microcapsules) and citric acid-sourced pH-responsive carbon quantum dots (CQDs) are coated on bamboo cellulose papers. The obtained biobased composite material (almost 100% biocarbon content) with antibacterial ability is able to extend the shelf life of fresh shrimps and can be biodegraded. Moreover, owing to the introduction of CQDs, the composite can rapidly (within 1 s) detect slight pH variations (response pH ∼5, 10-9 mol/L of OH-) through an obvious color change (hue value from 305 to 355°). The developed strategy may open up new opportunities in the design of multifunctional biobased composites for intelligent applications.
Collapse
Affiliation(s)
- Changchun Li
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China
| | - Jize Liu
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China
| | - Wanhe Li
- State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Key Laboratory of Bio-refinery, Institute of Eco-Enviromental Research, Guangxi Academy of Sciences, Nanning 530007, China
| | - Zhenghong Liu
- Guangxi Xinggui Paper Co., Ltd., Laibin 546128, China
| | - Xin Yang
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China
| | - Bin Liang
- State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Key Laboratory of Bio-refinery, Institute of Eco-Enviromental Research, Guangxi Academy of Sciences, Nanning 530007, China
| | - Zhuo Huang
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China
| | - Xiaoyan Qiu
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China
| | - Xinkai Li
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China
| | - Kai Huang
- State Key Laboratory of Non-Food Biomass and Enzyme Technology, Guangxi Key Laboratory of Bio-refinery, Institute of Eco-Enviromental Research, Guangxi Academy of Sciences, Nanning 530007, China
| | - Xinxing Zhang
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute, Sichuan University, Chengdu 610065, China
| |
Collapse
|
20
|
Gheribi R, Taleb Y, Perrin L, Segovia C, Brosse N, Desobry S. Development of Chitosan Green Composites Reinforced with Hemp Fibers: Study of Mechanical and Barrier Properties for Packaging Application. Molecules 2023; 28:4488. [PMID: 37298964 PMCID: PMC10254671 DOI: 10.3390/molecules28114488] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/27/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
The use of bioresourced packaging materials is an interesting solution for ecological issues. This work aimed to develop novel chitosan-based packaging materials reinforced with hemp fibers (HF). For this purpose, chitosan (CH) films were filled with 15%, 30%, and 50% (w/w) of two kinds of HF: Untreated fibers cut to 1 mm (UHF) and steam exploded fibers (SEHF). The effect of HF addition and HF treatments on chitosan composites was studied in terms of mechanical properties (tensile strength (TS), elongation at break (EB), and Young's modulus (YM)), barrier properties (water vapor (WVP) and oxygen permeabilities), and thermal properties (glass transition (Tg) and melting temperatures (Tm)). The addition of HF, whether untreated or steam exploded, increased the TS of chitosan composites by 34-65%. WVP was significantly reduced by the addition of HF but no significant change was observed for O2 barrier property, which was in the range between 0.44 and 0.68 cm3·mm/m2·d. Tm of the composite films increased from 133 °C for CH films to 171 °C for films filled with 15% SEHF. However, no significant modification was observed for Tg (105-107 °C). The present study showed that the developed biocomposites had improved properties, mainly the mechanical resistance. Their use in food packaging will help industrials the move toward a sustainable development and circular economy.
Collapse
Affiliation(s)
- Rim Gheribi
- Laboratoire d’Ingénierie des Biomolécules, Université de Lorraine, ENSAIA, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandœuvre-lès-Nancy, CEDEX, France; (R.G.); (Y.T.); (L.P.)
| | - Yassine Taleb
- Laboratoire d’Ingénierie des Biomolécules, Université de Lorraine, ENSAIA, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandœuvre-lès-Nancy, CEDEX, France; (R.G.); (Y.T.); (L.P.)
| | - Louise Perrin
- Laboratoire d’Ingénierie des Biomolécules, Université de Lorraine, ENSAIA, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandœuvre-lès-Nancy, CEDEX, France; (R.G.); (Y.T.); (L.P.)
| | - Cesar Segovia
- Centre d’Essais TEchnique LORrain (CETELOR), 27 rue Philippe Seguin, BP 21042, 88051 Épinal, CEDEX 9, France;
| | - Nicolas Brosse
- Laboratoire d’Etudes et de Recherche sur le Matériau Bois, Faculté des Sciences et Technologies, Université de Lorraine, Boulevard des Aiguillettes, BP 70239, 54506 Vandœuvre-lès-Nancy, CEDEX, France;
| | - Stephane Desobry
- Laboratoire d’Ingénierie des Biomolécules, Université de Lorraine, ENSAIA, 2 Avenue de la Forêt de Haye, BP 20163, 54505 Vandœuvre-lès-Nancy, CEDEX, France; (R.G.); (Y.T.); (L.P.)
| |
Collapse
|
21
|
Avila LB, Schnorr C, Silva LFO, Morais MM, Moraes CC, da Rosa GS, Dotto GL, Lima ÉC, Naushad M. Trends in Bioactive Multilayer Films: Perspectives in the Use of Polysaccharides, Proteins, and Carbohydrates with Natural Additives for Application in Food Packaging. Foods 2023; 12:foods12081692. [PMID: 37107487 PMCID: PMC10137676 DOI: 10.3390/foods12081692] [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: 01/11/2023] [Revised: 02/15/2023] [Accepted: 03/04/2023] [Indexed: 04/29/2023] Open
Abstract
The harmful effects on the environment caused by the indiscriminate use of synthetic plastics and the inadequate management of post-consumer waste have given rise to efforts to redirect this consumption to bio-based economic models. In this sense, using biopolymers to produce materials is a reality for food packaging companies searching for technologies that allow these materials to compete with those from synthetic sources. This review paper focused on the recent trends in multilayer films with the perspective of using biopolymers and natural additives for application in food packaging. Firstly, the recent developments in the area were presented concisely. Then, the main biopolymers used (gelatin, chitosan, zein, polylactic acid) and main methods for multilayer film preparation were discussed, including the layer-by-layer, casting, compression, extrusion, and electrospinning methods. Furthermore, we highlighted the bioactive compounds and how they are inserted in the multilayer systems to form active biopolymeric food packaging. Furthermore, the advantages and drawbacks of multilayer packaging development are also discussed. Finally, the main trends and challenges in using multilayer systems are presented. Therefore, this review aims to bring updated information in an innovative approach to current research on food packaging materials, focusing on sustainable resources such as biopolymers and natural additives. In addition, it proposes viable production routes for improving the market competitiveness of biopolymer materials against synthetic materials.
Collapse
Affiliation(s)
- Luisa Bataglin Avila
- Research Group on Adsorptive and Catalytic Process Engineering (ENGEPAC), Federal University of Santa Maria, Av. Roraima, 1000-7, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Carlos Schnorr
- Department of Civil and Environmental, Universidad De La Costa, Calle 58 # 55-66, Barranquilla 080002, Atlantico, Colombia
| | - Luis F O Silva
- Department of Civil and Environmental, Universidad De La Costa, Calle 58 # 55-66, Barranquilla 080002, Atlantico, Colombia
| | - Marcilio Machado Morais
- Chemical Engineering, Federal University of Pampa, 1650 Maria Anunciação Gomes Godoy Avenue, Bage 96413-172, Rio Grande do Sul, Brazil
| | - Caroline Costa Moraes
- Graduate Program in Science and Engineering of Materials, Federal University of Pampa, 1650, Maria Anunciação Gomes de Godoy Avenue, Bage 96413-172, Rio Grande do Sul, Brazil
| | - Gabriela Silveira da Rosa
- Chemical Engineering, Federal University of Pampa, 1650 Maria Anunciação Gomes Godoy Avenue, Bage 96413-172, Rio Grande do Sul, Brazil
- Graduate Program in Science and Engineering of Materials, Federal University of Pampa, 1650, Maria Anunciação Gomes de Godoy Avenue, Bage 96413-172, Rio Grande do Sul, Brazil
| | - Guilherme L Dotto
- Research Group on Adsorptive and Catalytic Process Engineering (ENGEPAC), Federal University of Santa Maria, Av. Roraima, 1000-7, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Éder C Lima
- Institute of Chemistry, Federal University of Rio Grande do Sul, Porto Alegre 90010-150, Rio Grande do Sul, Brazil
| | - Mu Naushad
- Department of Chemistry, College of Science, King Saud University, Riyadh 12372, Saudi Arabia
| |
Collapse
|
22
|
El Mouzahim M, Eddarai EM, Eladaoui S, Guenbour A, Bellaouchou A, Zarrouk A, Boussen R. Food packaging composite film based on chitosan, natural kaolinite clay, and Ficus. carica leaves extract for fresh-cut apple slices preservation. Int J Biol Macromol 2023; 233:123430. [PMID: 36716844 DOI: 10.1016/j.ijbiomac.2023.123430] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 12/29/2022] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
The problem of environmental plastic contamination is one of the most serious issues facing our world today. The majority of the packaging materials used to preserve food are made of plastic which is considered an environmental issue. Natural kaolinite clay (KC) and Ficus leaf extract (FLE) were combined with chitosan in this work to create a novel antioxidant and biodegradable food packaging film. Chitosan/KC/FLE film was compared to chitosan film, Chitosan/KC, and Chitosan/FLE films in terms of structural, physical, and functional aspects. The addition of FLE and/or KC significantly improved the light and moisture barrier characteristics, mechanical properties, and antioxidant capabilities of chitosan film. Moreover, KC addition had a remarkable impact on the water vapor permeability and the biodegradability of the chitosan film. Because of the synergistic action of FLE and KC, the Chitosan/KC/FLE film delivered strong barrier and antioxidant capabilities. Furthermore, Chitosan/KC/FLE film was tested as packaging material on fresh-cut apple slices and demonstrated good food preservation regarding the weight loss, browning index, and total phenolic content of the fruit. According to our findings, Chitosan/KC/FLE film might be employed as a possible food packaging material in the food industry.
Collapse
Affiliation(s)
- M El Mouzahim
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - E M Eddarai
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - S Eladaoui
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - A Guenbour
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - A Bellaouchou
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| | - A Zarrouk
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco.
| | - R Boussen
- Laboratory of Materials, Nanotechnology, and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, Agdal-Rabat BP 1014, Morocco
| |
Collapse
|
23
|
Liu B, Ye HB, Liang QY, Jiang LL, Chen MM, Yang SB. Development and characterization of pectin and chitosan films incorporated with a new cross-linking agent. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1964-1973. [PMID: 36533998 DOI: 10.1002/jsfa.12395] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 10/23/2022] [Accepted: 12/19/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND In this study, a new crosslinking agent (CA) containing whey protein, papin, glycerin, and epigallocatechin gallate (EGCG), was prepared. The effects of CA content (0, 10, 20, 30, and 40%, v/v) on food packaging properties, crystallinity, microstructure, and antioxidant properties of pectin-CA and chitosan-CA composite films were analyzed. The results of this research offer a theoretical basis for engineering improved films for food packing. RESULTS Pectin-CA (30%) and chitosan-CA (40%) composite films showed the best light transmission, water retention, breathability, plasticity, and antioxidant activity. Scanning electron microscopy revealed that these composite films exhibited a uniform and homogeneous structure without obvious pores. Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) indicated that the amino acids and EGCG in CA were bonded to the film substrate (pectin/chitosan) via electrostatic interactions, hydrogen bonding, and covalent bonding, which led to an improvement in the film's properties. CONCLUSION The CA has broad application prospects in food packaging as a cross-linking agent and antioxidant. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Bing Liu
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing, PR China
| | - Hong-Bin Ye
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing, PR China
| | - Qiu-Yan Liang
- Xinjiang Uygur autonomous region product quality supervision and inspection institute, Xinjiang Uygur autonomous region, Urumqi, PR China
| | - Liang-Liang Jiang
- School of Geography and Tourism, Chongqing Normal University, Chongqing, China
| | - Miao-Miao Chen
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing, PR China
| | - Shan-Bin Yang
- Engineering Research Center of Active Substance and Biotechnology, Ministry of Education, College of Chemistry, Chongqing Normal University, Chongqing, PR China
| |
Collapse
|
24
|
Khanzada B, Mirza B, Ullah A. Chitosan based bio-nanocomposites packaging films with unique mechanical and barrier properties. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
25
|
Pinto EP, Menezes RP, de S Tavares W, Ferreira AM, Sousa FFOD, Araújo da Silva G, Zamora RRM, Araújo RS, de Souza TM. Copaiba essential oil loaded-nanocapsules film as a potential candidate for treating skin disorders: preparation, characterization, and antibacterial properties. Int J Pharm 2023; 633:122608. [PMID: 36642350 DOI: 10.1016/j.ijpharm.2023.122608] [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: 11/18/2022] [Revised: 01/07/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023]
Abstract
Infections have emerged as a novel target in managing skin and mucosa diseases. Bacterial resistance to antimicrobials and biofilm elimination from surfaces remains a challenge. Because polymeric nanocapsules (NC) can increase antimicrobial activity, this study aimed to produce and characterize NC into chitosan films (CSF). Copaiba essential oil (CO) presents antimicrobial activity and was chosen to load NC. In addition, the antibacterial activity was evaluated to obtain a new biodegradable polymeric platform system with the potential to treat topical diseases associated with bacterial infections. The CO-NC produced by nanoprecipitation presented particle size lower than 250 nm, negative charge, and encapsulation efficiency higher than 70 %. Direct incorporation of CO into CSF (CO-CSF) by casting method worsened the film's characteristics. However, incorporating CO-NC into CSF (CO-NC-CSF) avoided these drawbacks demonstrating improved physical, mechanical, morphological, and topographical properties. FTIR results demonstrated possible intermolecular interactions among the polymers and CO. The CO-NC-CSF and CO-CSF presented antibacterial properties against Staphylococcus aureus, and Pseudomonas aeruginosa, especially the formulation containing 1 % of CO. These results indicated that CO-NC-CSF is a promising candidate for treating skin disorders.
Collapse
Affiliation(s)
| | - Rodrigo P Menezes
- Pontifícia Universidade Católica do Rio de Janeiro, Rio de Janeiro 22541-041, Brazil
| | | | | | | | | | | | | | | |
Collapse
|
26
|
Teixeira-Costa BE, Ferreira WH, Goycoolea FM, Murray BS, Andrade CT. Improved Antioxidant and Mechanical Properties of Food Packaging Films Based on Chitosan/Deep Eutectic Solvent, Containing Açaí-Filled Microcapsules. Molecules 2023; 28:molecules28031507. [PMID: 36771173 PMCID: PMC9920262 DOI: 10.3390/molecules28031507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 01/29/2023] [Accepted: 01/31/2023] [Indexed: 02/09/2023] Open
Abstract
The development of biobased antioxidant active packaging has been valued by the food industry for complying with environmental and food waste concerns. In this work, physicochemical properties for chitosan composite films as a potential active food packaging were investigated. Chitosan films were prepared by solution casting, plasticized with a 1:2 choline chloride: glycerol mixture as a deep eutectic solvent (DES) and incorporated with 0-10% of optimized açaí oil polyelectrolyte complexes (PECs). Scanning electron microscopy and confocal laser scanning microscopy revealed that the chitosan composite films were continuous and contained well-dispersed PECs. The increased PECs content had significant influence on the thickness, water vapor permeability, crystallinity (CrD) and mechanical and dynamic behavior of the films, as well as their antioxidant properties. The tensile strength was reduced in the following order: 11.0 MPa (control film) > 0.74 MPa (5% DES) > 0.63 MPa (5% DES and 5% PECs). Films containing 2% of PECs had an increased CrD, ~6%, and the highest elongation at break, ~104%. Films with 1% of PECs displayed the highest antioxidant properties against the ABTS and DPPH radicals, ~6 and ~17 mg TE g-1, respectively, and highest equivalent polyphenols content (>0.5 mg GAE g-1). Films with 2% of particles were not significantly different. These results suggested that the chitosan films that incorporated 1-2% of microparticles had the best combined mechanical and antioxidant properties as a potential material for food packaging.
Collapse
Affiliation(s)
- Barbara E. Teixeira-Costa
- Programa de Pós-Graduação em Biotecnologia-PPGBIOTEC, Faculdade de Ciências Agrárias, Universidade Federal do Amazonas, Avenida General Rodrigo Otávio 6200, Manaus 69077-000, AM, Brazil
- Programa de Pós-Graduação em Ciência de Alimentos-PPGCAL, Instituto de Química, Universidade Federal do Rio de Janeiro, Avenida Moniz Aragão 360, Bloco 8G/CT2, Rio de Janeiro 21941-594, RJ, Brazil
- Correspondence:
| | - Willian Hermogenes Ferreira
- Programa de Pós-Graduação em Ciência de Alimentos-PPGCAL, Instituto de Química, Universidade Federal do Rio de Janeiro, Avenida Moniz Aragão 360, Bloco 8G/CT2, Rio de Janeiro 21941-594, RJ, Brazil
| | | | - Brent S. Murray
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Cristina T. Andrade
- Programa de Pós-Graduação em Ciência de Alimentos-PPGCAL, Instituto de Química, Universidade Federal do Rio de Janeiro, Avenida Moniz Aragão 360, Bloco 8G/CT2, Rio de Janeiro 21941-594, RJ, Brazil
| |
Collapse
|
27
|
Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review. Polymers (Basel) 2023; 15:polym15020396. [PMID: 36679276 PMCID: PMC9864592 DOI: 10.3390/polym15020396] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 12/23/2022] [Accepted: 01/09/2023] [Indexed: 01/14/2023] Open
Abstract
Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films and coatings is gaining attention in terms of applications in the food industry. To enhance the antimicrobial and antioxidant properties of chitosan, a vast variety of plant extracts have been incorporated to meet consumer demands for more environmentally friendly and synthetic preservative-free foods. This review provides knowledge about the antioxidant and antibacterial properties of chitosan films and coatings enriched with natural extracts as well as their applications in various food products and the effects they had on them. In a nutshell, it has been demonstrated that chitosan can act as a coating or packaging material with excellent antimicrobial and antioxidant properties in addition to its biodegradability, biocompatibility, and non-toxicity. However, further research should be carried out to widen the applications of bioactive chitosan coatings to more foods and industries as well was their industrial scale-up, thus helping to minimize the use of plastic materials.
Collapse
|
28
|
Physicochemical and Antibacterial Properties of Alginate Films Containing Tansy ( Tanacetum vulgare L.) Essential Oil. Polymers (Basel) 2023; 15:polym15020260. [PMID: 36679141 PMCID: PMC9866307 DOI: 10.3390/polym15020260] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 01/06/2023] Open
Abstract
Tansy (Tanacetum vulgare) is a common plant used in folk medicine for digestive problems, fevers, and migraines; against parasites; and as an insect repellent. The active substances in essential oil are responsible for its antimicrobial and antioxidant activity. Thus, tansy essential oil (TO) was added to alginate films to fabricate materials with antioxidant and antibacterial properties for food packaging. Sodium alginate films with glycerol and TO were tested in terms of structure, mechanical, thermal, antioxidant, and antibacterial properties. The structure of the films was examined using SEM and an ATR-FTIR spectrophotometer. The addition of TO to the alginate film significantly changed the films' microstructure, making them rougher and porous. A low-intensity band at 1739 cm-1, indicative of the presence of TO, appeared in all spectra of alginate films with TO. Moreover, the studies revealed that essential oil acted as a plasticizer, slightly reducing tensile strength from about 7 MPa to 5 MPa and increasing elongation at break from 52% to 56% for the sample with 2% TO. The alginate films enriched in TO exhibited antioxidant properties (280 μmol Trolox/100 g of the sample with 2% TO) and antibacterial activity against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa.
Collapse
|
29
|
Elgadir MA, Mariod AA. Gelatin and Chitosan as Meat By-Products and Their Recent Applications. Foods 2022; 12:60. [PMID: 36613275 PMCID: PMC9818858 DOI: 10.3390/foods12010060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/10/2022] [Accepted: 12/12/2022] [Indexed: 12/25/2022] Open
Abstract
Meat by-products such as bones, skin, horns, hooves, feet, skull, etc., are produced from slaughtered mammals. Innovative solutions are very important to achieving sustainability and obtaining the added value of meat by-products with the least impact on the environment. Gelatin, which is obtained from products high in collagen, such as dried skin and bones, is used in food processing, and pharmaceuticals. Chitosan is derived from chitin and is well recognized as an edible polymer. It is a natural product that is non-toxic and environmentally friendly. Recently, chitosan has attracted researchers' interests due to its biological activities, including antimicrobial, antitumor, and antioxidant properties. In this review, article, we highlighted the recent available information on the application of gelatin and chitosan as antioxidants, antimicrobials, food edible coating, enzyme immobilization, biologically active compound encapsulation, water treatment, and cancer diagnosis.
Collapse
Affiliation(s)
- M. Abd Elgadir
- Department of Food Science & Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
| | - Abdalbasit Adam Mariod
- Department of Biology, College of Science and Arts, Alkamil Branch, University of Jeddah, Alkamil 21931, Saudi Arabia
- Indigenous Knowledge and Heritage Centre, Ghibaish College of Science and Technology, Ghibaish P.O. Box 100, Sudan
| |
Collapse
|
30
|
Xie Q, Liu G, Zhang Y. Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging. Crit Rev Food Sci Nutr 2022; 64:5341-5378. [PMID: 36503369 DOI: 10.1080/10408398.2022.2153794] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Due to the consumer's pursuit of safe, nontoxic and nutritious foods, edible and/or biodegradable materials have stood out in food packaging and preservation. In this context, the preparation and application of micro/nano encapsulated active ingredients (M/N-E-BAIs) represent a step toward reinforcing the properties of sustainable and controllable food packaging, particularly for the successful incorporation of new substances and functionalities into traditional edible films/coatings. This review, from the preparation of M/N-E-BAIs, the fabrication of edible film/coating containing M/N-E-BAIs to their characterization of multifunction and the application in food, makes a systematic summary and in-depth discussion. Food-grade polymers can encapsulate bioactive ingredients (BAIs) by chemical, physicochemical and mechanical methods, thereby forming M/N-E-BAIs with suitable sustained-release and unique biological activities. Furthermore, M/N-E-BAIs is incorporated into biopolymer substrates by solvent casting, 3D printing or electrostatic spinning to obtain novel edible films/coatings. This advanced packaging material exhibits superior physicochemical and functional properties over traditional food films/coatings. Besides, their applications in foods as active and intelligent packaging can improve food quality, prolong shelf life and monitor food corruption. Even so, there are still many challenges and limitations in formulation, preparation and application of this new packaging technology that need to be addressed in the future.
Collapse
Affiliation(s)
- Qiwen Xie
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yuanlv Zhang
- School of Food and Wine, Ningxia University, Yinchuan, Ningxia, China
| |
Collapse
|
31
|
Aheto JH, Huang X, Wang C, Tian X, Yi R, Yuena W. Fabrication and evaluation of chitosan modified filter paper for chlorpyrifos detection in wheat by surface-enhanced Raman spectroscopy. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7323-7330. [PMID: 35767555 DOI: 10.1002/jsfa.12098] [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: 11/02/2021] [Revised: 04/10/2022] [Accepted: 06/29/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Chlorpyrifos is a commonly used organophosphorus pesticide in agriculture. However, its neurotoxicity poses a huge threat to human health. In the present study, a chitosan-modified filter paper-based surface enhanced Raman scattering active substrate (Ch/AgNPs/paper) was fabricated and used to detect trace amounts of chlorpyrifos in 120 treated wheat samples. RESULTS Results showed that the Ch/AgNPs/paper substrate could be used to enhance the chlorpyrifos spectral fingerprint only up to a concentration of 0.000558 mg L-1 . Following Raman spectra acquisition, three pre-processing methods, including Savitzky-Golay (Savitsky-Golay filter with a second order polynomial) smoothing with first derivative and second derivative and normalization, were used to reduce baseline variation and increase resolutions of spectral peak features of the original spectra dataset. Then, prediction models based on partial least squares were established for detecting chlorpyrifos pesticide residue in wheat. The partial least squares model with normalization yielded optimal result, with a correlation coefficient of 0.9764, root mean square error of prediction of 1.22 mg L-1 in the prediction, and relative analysis deviation of 4.12. Five unknown samples were prepared to verify the accuracy of the prediction model. The predicted recoveries were calculated to be between 97.25% and 119.38% with an absolute t value of 0.598. The value of a t-test shows that the prediction model is accurate and reliable. CONCLUSION The present study demonstrates that the proposed method can achieve rapid detection of chlorpyrifos in wheat. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
| | - Xingyi Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Chengquan Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiaoyu Tian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ren Yi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Suzhou Polytechnic Institute of Agriculture, School of Smart Agriculture, Suzhou, China
| | - Wang Yuena
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| |
Collapse
|
32
|
Bhowmik S, Agyei D, Ali A. Bioactive chitosan and essential oils in sustainable active food packaging: Recent trends, mechanisms, and applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
33
|
Acosta PPDS, Latorres JM, Martins VG. The influence of cinnamon and litsea cubeba essential oils on methylcellulose films. J Appl Polym Sci 2022. [DOI: 10.1002/app.53342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
| | - Juliana Machado Latorres
- School of Chemistry and Food Engineering, Laboratory of Food Technology Federal University of Rio Grande Rio Grande Brazil
| | - Vilásia Guimarães Martins
- School of Chemistry and Food Engineering, Laboratory of Food Technology Federal University of Rio Grande Rio Grande Brazil
| |
Collapse
|
34
|
Mssillou I, Bakour M, Slighoua M, Laaroussi H, Saghrouchni H, Ez-Zahra Amrati F, Lyoussi B, Derwich E. Investigation on wound healing effect of Mediterranean medicinal plants and some related phenolic compounds: A review. JOURNAL OF ETHNOPHARMACOLOGY 2022; 298:115663. [PMID: 36038091 DOI: 10.1016/j.jep.2022.115663] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 08/07/2022] [Accepted: 08/19/2022] [Indexed: 06/15/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The human skin constitutes a biological barrier against external stress and wounds can reduce the role of its physiological structure. In medical sciences, wounds are considered a major problem that requires urgent intervention. For centuries, medicinal plants have been used in the Mediterranean countries for many purposes and against wounds. AIM OF THIS REVIEW Provides an outlook on the Mediterranean medicinal plants used in wound healing. Furthermore, the wound healing effect of polyphenolic compounds and their chemical structures are also summarized. Moreover, we discussed the wound healing process, the structure of the skin, and the current therapies in wound healing. MATERIALS AND METHODS The search was performed in several databases such as ScienceDirect, PubMed, Google Scholar, Scopus, and Web of Science. The following Keywords were used individually and/or in combination: the Mediterranean, wound healing, medicinal plants, phenolic compounds, composition, flavonoid, tannin. RESULTS The wound healing process is distinguished by four phases, which are respectively, hemostasis, inflammation, proliferation, and remodeling. The Mediterranean medicinal plants are widely used in the treatment of wounds. The finding showed that eighty-nine species belonging to forty families were evaluated for their wound-healing effect in this area. The Asteraceae family was the most reported family with 12 species followed by Lamiaceae (11 species). Tunisia, Egypt, Morocco, and Algeria were the countries where these plants are frequently used in wound healing. In addition to medicinal plants, results showed that nineteen phenolic compounds from different classes are used in wound treatment. Tyrosol, hydroxytyrosol, curcumin, luteolin, chrysin, rutin, kaempferol, quercetin, icariin, morin, epigallocatechin gallate, taxifolin, silymarin, hesperidin, naringin, isoliquiritin, puerarin, genistein, and daidzein were the main compounds that showed wound-healing effect. CONCLUSION In conclusion, medicinal plants and polyphenolic compounds provide therapeutic evidence in wound healing and for the development of new drugs in this field.
Collapse
Affiliation(s)
- Ibrahim Mssillou
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health & Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco.
| | - Meryem Bakour
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health & Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco
| | - Meryem Slighoua
- Laboratory of Biotechnology, Health, Agrofood and Environment (LBEAS), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez, 30000, Morocco
| | - Hassan Laaroussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health & Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco
| | - Hamza Saghrouchni
- Department of Biotechnology, Institute of Natural and Applied Sciences, Çukurova University, 01330 Balcalı/Sarıçam, Adana, Turkey
| | - Fatima Ez-Zahra Amrati
- Laboratory of Biotechnology, Health, Agrofood and Environment (LBEAS), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez, 30000, Morocco
| | - Badiaa Lyoussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health & Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco
| | - Elhoussine Derwich
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health & Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco; Unity of GC/MS and GC, City of Innovation, Sidi Mohamed Ben Abdellah University, Fez, 30000, Morocco
| |
Collapse
|
35
|
Fu X, Chang X, Ding Z, Xu H, Kong H, Chen F, Wang R, Shan Y, Ding S. Fabrication and Characterization of Eco-Friendly Polyelectrolyte Bilayer Films Based on Chitosan and Different Types of Edible Citrus Pectin. Foods 2022; 11:3536. [PMID: 36360151 PMCID: PMC9655154 DOI: 10.3390/foods11213536] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/27/2022] [Accepted: 11/04/2022] [Indexed: 09/28/2023] Open
Abstract
The eco-friendly polyelectrolyte bilayer films were prepared by layer-by-layer (LBL) casting method using chitosan (CS) and four types of edible citrus pectin as film substrates. The results showed that the polyelectrolyte bilayer films exhibited excellent comprehensive properties. Furthermore, the interaction between CS and pectin was closely related to the degree of methyl-esterification (DM), molecular weight (Mw), and zeta potential of pectin. The low DM, Mw, and high zeta potential of the low methyl-esterified pectin (LM) resulted in a denser internal structure of the bilayer film, stronger UV shielding performance, and stronger gas barrier ability. The high DM and Mw of the high methyl-esterified pectin (HM) endow the bilayer film with stronger mechanical properties, thermal stability, and antifogging property. The microstructural and spectroscopic analysis showed that there are hydrogen bonds and electrostatic interactions between the layers. Overall, the developed CS-pectin polyelectrolyte bilayer films provided potential applications for food bioactive packaging.
Collapse
Affiliation(s)
- Xincheng Fu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Xia Chang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Zemin Ding
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Haishan Xu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Hui Kong
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Fei Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yang Shan
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Shenghua Ding
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| |
Collapse
|
36
|
Development of chitosan-based biodegradable films enriched with thyme essential oil and additives for potential applications in packaging of fresh collard greens. Sci Rep 2022; 12:16923. [PMID: 36209294 PMCID: PMC9547897 DOI: 10.1038/s41598-022-20751-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Accepted: 09/19/2022] [Indexed: 12/29/2022] Open
Abstract
In the present study, chitosan (CH) based biodegradable films were developed enriched with thyme essential oil (TEO) incorporated with different additives including zinc oxide (ZnO), polyethylene glycol (PEG), nano clay (NC), and calcium chloride (CaCl2) and characterize the postharvest quality of 'collard greens' during refrigerated storage. The results indicated that the incorporation of ZnO/PEG/NC/CaCl2 in CH-based films significantly decreased water vapor transmission rate, increased tensile strength, and were water soluble and biodegradable in nature. Moreover, CH-TEO based films incorporated with ZnO/PEG/NC/CaCl2 were significantly effective in reducing physiological weight loss, retained total soluble solids, titratable acidity, and preserved chlorophyll contents as well as showed lesser a* values, suppressed microbial growth, and preserving appearance/sensory quality of collard greens for 24 days than LDPE and other biodegradable films. Our results suggest that CH-based films enriched with TEO and additives such as ZnO/CaCl2/NC/PEG are an ecological, environmental friendly, and effective alternative approach to retain shelf life of collard greens during refrigerated storage.
Collapse
|
37
|
Dai W, Yan C, Ding Y, Wang W, Gu S, Xu Z, Zhou X, Ding Y. Effect of a chitosan coating incorporating epigallocatechin gallate on the quality and shelf life of bighead carp (Aristichthys nobilis) fillets during chilled storage. Int J Biol Macromol 2022; 219:1272-1283. [PMID: 36058394 DOI: 10.1016/j.ijbiomac.2022.08.180] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/05/2022] [Accepted: 08/26/2022] [Indexed: 11/05/2022]
Abstract
The objective of this study was to investigate the potential application of chitosan coatings incorporating epigallocatechin gallate (EGCG) for preserving fillets of bighead carp during chilled storage. The fillets were coated with acetic acid and glycerol, chitosan, and chitosan-EGCG, respectively, and the changes in their physicochemical, microbiological, and sensory characteristics during storage at 4 °C were determined. Notably, total volatile basic nitrogen, thiobarbituric-acid-reactive substances, and K value of chitosan-EGCG coated fillets sampled on day 15 were 48.04 %, 60.19 %, and 32.91 % lower than untreated fillets, respectively. Microbial enumeration suggested that the inclusion of EGCG significantly improved the inhibitory effect of pure chitosan coating on the proliferation of microorganisms. Furthermore, the chitosan-EGCG coated fillets also performed the best in terms of color, texture, and sensory analysis, and extended the shelf-life of the fillets for at least 6 days. A principal component analysis further confirmed the preserving effect of the chitosan-EGCG coating. Mantel test results suggested that the fillets' organoleptic characteristics strongly correlated with physicochemical and microbiological indicators. Overall, this work provides an effective protocol for food quality control and the extension of shelf life during chilled storage, and it clarifies the relationships between organoleptic characteristics and physicochemical and microbiological indexes.
Collapse
Affiliation(s)
- Wangli Dai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Chen Yan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yicheng Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Wenjie Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Saiqi Gu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Zheng Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China..
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| |
Collapse
|
38
|
Zhao W, Liang X, Wang X, Wang S, Wang L, Jiang Y. Chitosan based film reinforced with EGCG loaded melanin-like nanocomposite (EGCG@MNPs) for active food packaging. Carbohydr Polym 2022; 290:119471. [PMID: 35550766 DOI: 10.1016/j.carbpol.2022.119471] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 03/21/2022] [Accepted: 04/06/2022] [Indexed: 11/02/2022]
Abstract
In this study, EGCG loaded melanin-like nanoparticles (EGCG@MNPs) were incorporated into chitosan matrix to prepare an active nanocomposite food packaging film, chitosan-EGCG@MNPs (CH-EM). The influence of EGCG@MNPs on the physical and biological properties of the chitosan film was investigated. The EGCG@MNPs nanoparticles were cross-linked with chitosan through intermolecular hydrogen bonds and uniformly distributed in the matrix. Besides, the incorporation of EGCG@MNPs tremendously improved the solubility, swelling ratio and water vapor barrier properties of the film, and permitted superior ultraviolet rays blocking property. In addition, the mechanical properties, thermal stability and surface hydrophobicity have also been significantly improved. The CH-EM2.0 nanocomposite films also showed excellent oxidation resistance (58.4 ± 4.4%, DPPH and 92.4 ± 1.3%, ABTS+), and strong inhibitory ability against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The experimental results comprehensively showed that the prepared chitosan-EGCG@MNPs nanocomposite film offering excellent potential for eco-friendly active food packaging.
Collapse
Affiliation(s)
- Wangchen Zhao
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Xiaoyun Liang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Xiqi Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Siqi Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Longfeng Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
| | - Yun Jiang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
| |
Collapse
|
39
|
Anis A. Essential oils and chitosan based polymeric edible films and coatings as alternative to chemical preservatives. POLYM-PLAST TECH MAT 2022. [DOI: 10.1080/25740881.2022.2039187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Arfat Anis
- SABIC Polymer Research Center, Department of Chemical Engineering, King Saud University, Riyadh, Saudi Arabia
| |
Collapse
|
40
|
Preparation and characterization of chitosan films incorporating epigallocatechin gallate: Microstructure, physicochemical, and bioactive properties. Int J Biol Macromol 2022; 211:729-740. [PMID: 35523362 DOI: 10.1016/j.ijbiomac.2022.04.226] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 04/28/2022] [Accepted: 04/29/2022] [Indexed: 01/02/2023]
Abstract
Novel chitosan films incorporating epigallocatechin gallate (EGCG) were prepared and demonstrated the ideal physical and mechanical properties required of candidate food packaging materials alongside desirable antioxidant and antibacterial activity. Compared with traditional chitosan films, chitosan films incorporated with EGCG were thicker, had higher tensile strength and water solubility, and had lower elongation at break, moisture content, degree of swelling, and water contact angles. Although EGCG-containing films were slightly darker in color than pure chitosan films, they exhibited a greater inhibitory effect on light-induced oxidation with obviously improved UV-vis barrier capability and opacity. Scanning electron microscopy results suggested that EGCG-incorporated samples had a rougher surface structure. This was further confirmed by atomic force microscopy and indicated that the addition of EGCG facilitated the formation of protective barriers through the interaction between the film and food surface. FTIR spectroscopy confirmed that EGCG interacted with chitosan by intermolecular hydrogen bonding and effectively improved the thermal stability of chitosan films. Notably, the incorporation of EGCG significantly enhanced the antioxidant and antibacterial activity of chitosan films. Hence, chitosan films incorporating EGCG have potential applications in the food industry as a novel active packaging material, especially in preventing food oxidation and spoilage in perishable foods.
Collapse
|
41
|
Naumoska K, Jug U, Kõrge K, Oberlintner A, Golob M, Novak U, Vovk I, Likozar B. Antioxidant and Antimicrobial Biofoil Based on Chitosan and Japanese Knotweed ( Fallopia japonica, Houtt.) Rhizome Bark Extract. Antioxidants (Basel) 2022; 11:antiox11061200. [PMID: 35740097 PMCID: PMC9219676 DOI: 10.3390/antiox11061200] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/11/2022] [Accepted: 06/16/2022] [Indexed: 12/14/2022] Open
Abstract
A 70% ethanol(aq) extract of the rhizome bark of the invasive alien plant species Japanese knotweed (JKRB) with potent (in the range of vitamin C) and stable antioxidant activity was incorporated in 1% w/v into a chitosan biofoil, which was then characterized on a lab-scale. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay confirmed the antioxidant activity of the JKRB biofoil upon contact with the food simulants A, B, C, and D1 (measured half-maximal inhibitory concentrations—IC50) and supported the Folin–Ciocalteu assay result. The migration of the antioxidant marker, (−)-epicatechin, into all food simulants (A, B, C, D1, D2, and E) was quantified using liquid chromatography hyphenated to mass spectrometry (LC-MS). Calculations showed that 1 cm2 of JKRB biofoil provided antioxidant activity to ~0.5 L of liquid food upon 1 h of contact. The JKRB biofoil demonstrated antimicrobial activity against Gram-positive bacteria. The incorporation of JKRB into the chitosan biofoil resulted in improved tensile strength from 0.75 MPa to 1.81 MPa, while elongation decreased to 28%. JKRB biofoil’s lower moisture content compared to chitosan biofoil was attributed to the formation of hydrogen bonds between chitosan biofoil and JKRB compounds, further confirmed with attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). The JKRB biofoil completely degraded in compost in 11 days. The future upscaled production of JKRB biofoil from biowastes for active packaging may support the fights against plastic waste, food waste, and the invasiveness of Japanese knotweed, while greatly contributing to the so-called ‘zero-waste’ strategy and the reduction in greenhouse gas emissions.
Collapse
Affiliation(s)
- Katerina Naumoska
- Laboratory for Food Chemistry, Department of Analytical Chemistry, National Institute of Chemistry, Hajdrihova 19, 1001 Ljubljana, Slovenia;
- Correspondence: (K.N.); (U.J.); Tel.: +386-1-4760 521 (K.N. & U.J.)
| | - Urška Jug
- Laboratory for Food Chemistry, Department of Analytical Chemistry, National Institute of Chemistry, Hajdrihova 19, 1001 Ljubljana, Slovenia;
- Correspondence: (K.N.); (U.J.); Tel.: +386-1-4760 521 (K.N. & U.J.)
| | - Kristi Kõrge
- Department of Catalysis and Chemical Reaction Engineering, National Institute of Chemistry, Hajdrihova 19, 1001 Ljubljana, Slovenia; (K.K.); (A.O.); (U.N.); (B.L.)
| | - Ana Oberlintner
- Department of Catalysis and Chemical Reaction Engineering, National Institute of Chemistry, Hajdrihova 19, 1001 Ljubljana, Slovenia; (K.K.); (A.O.); (U.N.); (B.L.)
| | - Majda Golob
- Institute of Microbiology and Parasitology, Veterinary Faculty, University of Ljubljana, Gerbičeva ulica 60, 1000 Ljubljana, Slovenia;
| | - Uroš Novak
- Department of Catalysis and Chemical Reaction Engineering, National Institute of Chemistry, Hajdrihova 19, 1001 Ljubljana, Slovenia; (K.K.); (A.O.); (U.N.); (B.L.)
| | - Irena Vovk
- Laboratory for Food Chemistry, Department of Analytical Chemistry, National Institute of Chemistry, Hajdrihova 19, 1001 Ljubljana, Slovenia;
| | - Blaž Likozar
- Department of Catalysis and Chemical Reaction Engineering, National Institute of Chemistry, Hajdrihova 19, 1001 Ljubljana, Slovenia; (K.K.); (A.O.); (U.N.); (B.L.)
| |
Collapse
|
42
|
Baghi F, Gharsallaoui A, Dumas E, Ghnimi S. Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation. Foods 2022; 11:760. [PMID: 35267394 PMCID: PMC8909076 DOI: 10.3390/foods11050760] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/01/2022] [Accepted: 03/03/2022] [Indexed: 12/04/2022] Open
Abstract
Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers' expectations for healthy food. The strategy of incorporating natural antimicrobial compounds into food packaging structures is a recent and promising technology to reach this goal. Concepts such as "biodegradable packaging", "active packaging", and "bioactive packaging" currently guide the research and development of food packaging. However, the use of natural compounds faces some challenges, including weak stability and sensitivity to processing and storage conditions. The nano/microencapsulation of these bioactive compounds enhances their stability and controls their release. In addition, biodegradable packaging materials are gaining great attention in the face of ever-growing environmental concerns about plastic pollution. They are a sustainable, environmentally friendly, and cost-effective alternative to conventional plastic packaging materials. Ultimately, a combined formulation of nano/microencapsulated antimicrobial and antioxidant natural molecules, incorporated into a biodegradable food packaging system, offers many benefits by preventing food spoilage, extending the shelf life of food, reducing plastic and food waste, and preserving the freshness and quality of food. The main objective of this review is to illustrate the latest advances in the principal biodegradable materials used in the development of active antimicrobial and antioxidant packaging systems, as well as the most common nano/microencapsulated active natural agents incorporated into these food-packaging materials.
Collapse
Affiliation(s)
- Fatemeh Baghi
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
- Institut Supérieur d’Agriculture et Agroalimentaire Rhône-Alpes (ISARA), 23 Rue Jean Baldassini, CEDEX 07, 69364 Lyon, France
| | - Adem Gharsallaoui
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
| | - Emilie Dumas
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
| | - Sami Ghnimi
- Laboratoire d’Automatique, de Génie des Procédés et de Génie Pharmaceutique, CNRS, University Claude Bernard Lyon 1, 43 Bd 11 Novembre 1918, 69622 Villeurbanne, France; (F.B.); (A.G.); (E.D.)
- Institut Supérieur d’Agriculture et Agroalimentaire Rhône-Alpes (ISARA), 23 Rue Jean Baldassini, CEDEX 07, 69364 Lyon, France
| |
Collapse
|
43
|
Flórez M, Guerra-Rodríguez E, Cazón P, Vázquez M. Chitosan for food packaging: Recent advances in active and intelligent films. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107328] [Citation(s) in RCA: 45] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
44
|
Zhang L, Li K, Yu D, Regenstein JM, Dong J, Chen W, Xia W. Chitosan/zein bilayer films with one-way water barrier characteristic: Physical, structural and thermal properties. Int J Biol Macromol 2022; 200:378-387. [PMID: 35026223 DOI: 10.1016/j.ijbiomac.2021.12.199] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 12/20/2021] [Accepted: 12/31/2021] [Indexed: 12/28/2022]
Abstract
Chitosan (C) and zein (Z) were used to develop bilayer films with a characteristic one-way water barrier using a layer-by-layer (LBL) casting method. The effects of mass ratios (C:Z1:1, C:Z1:2, C:Z1:3, C:Z3:1, C:Z2:1) on the microstructure and physicochemical properties of bilayer films were investigated. Bilayer films had uniform microstructures, and C:Z = 1:3 showed a firmer structure as the Z aggregates were distributed in the continuous phase of C. The intermolecular interactions between the C and Z layers were observed using FTIR and XRD analysis. TGA demonstrated that adding Z layer enhanced the thermal stability of C films. LBL coating gave the C/Z bilayer film an increased elongation and tensile strength, as well as a decreased water vapor and oxygen permeability, especially for C:Z = 1:3 which had better properties. The results suggested that C and Z bilayer films may be a promising material for food packaging with the desired water resistance.
Collapse
Affiliation(s)
- Liming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Kangning Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Joe M Regenstein
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Junli Dong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wanwen Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
| |
Collapse
|
45
|
Physicochemical properties of chitosan-based films incorporated with limonene. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01337-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
46
|
Polysaccharide-Based Active Coatings Incorporated with Bioactive Compounds for Reducing Postharvest Losses of Fresh Fruits. COATINGS 2021. [DOI: 10.3390/coatings12010008] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
This review reports recently published research related to the application of polysaccharide-based biodegradable and edible coatings (BECs) fortified with bioactive compounds obtained from plant essential oils (EOs) and phenolic compounds of plant extracts. Combinations of polysaccharides such as starches, pectin, alginate, cellulose derivatives, and chitosan with active compounds obtained from clove, lemon, cinnamon, lavender, oregano, and peppermint have been documented as potential candidates for biologically active coating materials for retardation of quality changes in fresh fruits. Additionally, polysaccharide-based active coatings supplemented with plant extracts such as cashew leaves, pomegranate peel, red roselle, apple fiber, and green tea extracts rich in phenolic compounds and their derivatives have been reported to be excellent substituents to replace chemically formulated wax coatings. Moreover, EOs and plant polyphenolics including alcohols, aldehydes, ketones phenols, organic acids, terpenes, and esters contain hydroxyl functional groups that contribute bioactivity to BECs against oxidation and reduction of microbial load in fresh fruits. Therefore, BECs enriched with active compounds from EOs and plant extracts minimize physiological and microbial deterioration by reducing moisture loss, softening of flesh, ripening, and decay caused by pathogenic bacterial strains, mold, or yeast rots, respectively. As a result, shelf life of fresh fruits can be extended by employing active polysaccharide coatings supplemented with EOs and plant extracts prior to postharvest storage.
Collapse
|
47
|
Zhang X, Ismail BB, Cheng H, Jin TZ, Qian M, Arabi SA, Liu D, Guo M. Emerging chitosan-essential oil films and coatings for food preservation - A review of advances and applications. Carbohydr Polym 2021; 273:118616. [PMID: 34561014 DOI: 10.1016/j.carbpol.2021.118616] [Citation(s) in RCA: 99] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 06/28/2021] [Accepted: 08/24/2021] [Indexed: 11/19/2022]
Abstract
With the rising demand for fresh and ready-to-eat foods, antimicrobial packaging has been developed to control or prevent microbial growth as well as maintain food quality and safety. Chitosan is an advanced biomaterial for antimicrobial packaging to meet the growing needs of safe and biodegradable packaging. The application of natural essential oils as antimicrobial agents effectively controls the growth of spoilage and pathogenic microbes. Thus, chitosan edible coatings and films incorporated with essential oils have expanded the general applications of antimicrobial packaging in food products. This review summarized the effect of essential oils on modifying the physicochemical characteristics of chitosan-based films. Notably, the antimicrobial efficacy of the developed composite films or coatings was highlighted. The advances in the preparation methods and application of chitosan films were also discussed. Broadly, this review will promote the potential applications of chitosan-essential oils composite films or coatings in antimicrobial packaging for food preservation.
Collapse
Affiliation(s)
- Xinhui Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Balarabe B Ismail
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Tony Z Jin
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Mengyan Qian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | | | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China.
| |
Collapse
|
48
|
Stoleru E, Brebu M. Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging. Molecules 2021; 26:6307. [PMID: 34684888 PMCID: PMC8540487 DOI: 10.3390/molecules26206307] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/12/2021] [Accepted: 10/15/2021] [Indexed: 12/25/2022] Open
Abstract
Human health, food spoilage, and plastic waste, which are three great topical concerns, intersect in the field of food packaging. This has created a trend to replace synthetic food preservatives with natural ones, to produce bio-functional food packaging, and to shift towards biodegradable polymeric materials. Among the natural bioactive agents, essential oils are gaining more and more attention in food packaging applications due to their various benefits and fewer side-effects. However, their volatility, hydrophobicity, and strong odor and taste limit the direct use in food-related applications. Fixation into polymeric matrices represents a suitable strategy to promote the benefits and reduce the drawbacks. Emulsification and electrospinning are largely used techniques for protection and stabilization of essential oils. These methods offer various advantages in active food packaging, such as controlled release, ensuring long-term performance, decreased amounts of active agents that gain enhanced functionality through increased available surface area in contact with food, and versatility in packaging design. This review focuses on creating correlations between the use of essential oils as natural additives, stabilization methods, and biodegradable polymeric matrices or substrates in developing bioactive food packaging materials. Documentation was performed via the Scopus, ScienceDirect, and PubMed databases, selecting the publications after the year 2018. Particular attention was given to the publications that tested materials on food/food pathogens to evaluate their performances in retarding spoilage. Research gaps were also identified on the topic, materials being tested mainly at short time after preparation without considering the long-term storage that usually occurs in actual practice between production and use, and insufficient research related to upscaling.
Collapse
Affiliation(s)
- Elena Stoleru
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania
| | - Mihai Brebu
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania
| |
Collapse
|
49
|
Pal K, Bharti D, Sarkar P, Anis A, Kim D, Chałas R, Maksymiuk P, Stachurski P, Jarzębski M. Selected Applications of Chitosan Composites. Int J Mol Sci 2021; 22:ijms222010968. [PMID: 34681625 PMCID: PMC8535947 DOI: 10.3390/ijms222010968] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 10/05/2021] [Accepted: 10/06/2021] [Indexed: 02/06/2023] Open
Abstract
Chitosan is one of the emerging materials for various applications. The most intensive studies have focused on its use as a biomaterial and for biomedical, cosmetic, and packaging systems. The research on biodegradable food packaging systems over conventional non-biodegradable packaging systems has gained much importance in the last decade. The deacetylation of chitin, a polysaccharide mainly obtained from crustaceans and shrimp shells, yields chitosan. The deacetylation process of chitin leads to the generation of primary amino groups. The functional activity of chitosan is generally owed to this amino group, which imparts inherent antioxidant and antimicrobial activity to the chitosan. Further, since chitosan is a naturally derived polymer, it is biodegradable and safe for human consumption. Food-focused researchers are exploiting the properties of chitosan to develop biodegradable food packaging systems. However, the properties of packaging systems using chitosan can be improved by adding different additives or blending chitosan with other polymers. In this review, we report on the different properties of chitosan that make it suitable for food packaging applications, various methods to develop chitosan-based packaging films, and finally, the applications of chitosan in developing multifunctional food packaging materials. Here we present a short overview of the chitosan-based nanocomposites, beginning with principal properties, selected preparation techniques, and finally, selected current research.
Collapse
Affiliation(s)
- Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, India;
- Correspondence: (K.P.); (M.J.); Tel.: +91-824-924-7377 (K.P.); +48-535-255-775 (M.J.)
| | - Deepti Bharti
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, India;
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology, Rourkela 769008, India;
| | - Arfat Anis
- SABIC Polymer Research Center, Department of Chemical Engineering, King Saud University, Riyadh 11421, Saudi Arabia;
| | - Doman Kim
- Department of International Agricultural Technology & Institute of Green BioScience and Technology, Seoul National University, Pyeongchang 25354, Gangwon-do, Korea;
| | - Renata Chałas
- Department of Oral Medicine, Medical University of Lublin, 20-093 Lublin, Poland; (R.C.); (P.M.)
| | - Paweł Maksymiuk
- Department of Oral Medicine, Medical University of Lublin, 20-093 Lublin, Poland; (R.C.); (P.M.)
| | - Piotr Stachurski
- Chair and Department of Pediatric Dentistry, Medical University of Lublin, 20-093 Lublin, Poland;
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Poznan University of Life Sciences, 60-637 Poznań, Poland
- Correspondence: (K.P.); (M.J.); Tel.: +91-824-924-7377 (K.P.); +48-535-255-775 (M.J.)
| |
Collapse
|
50
|
Xu Y, Hou K, Gao C, Feng X, Cheng W, Wu D, Meng L, Yang Y, Shen X, Zhang Y, Tang X. Characterization of chitosan film with cinnamon essential oil emulsion co-stabilized by ethyl-N α-lauroyl-l-arginate hydrochloride and hydroxypropyl-β-cyclodextrin. Int J Biol Macromol 2021; 188:24-31. [PMID: 34364935 DOI: 10.1016/j.ijbiomac.2021.08.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/26/2021] [Accepted: 08/01/2021] [Indexed: 10/20/2022]
Abstract
To improve the antimicrobial properties of chitosan films, cinnamon essential oil (CEO) nanoemulsion (1% and 3% v/v CEO) stabilized by ethyl-Nα-lauroyl-l-arginate hydrochloride (LAE) alone or co-stabilized by LAE and hydroxypropyl-β-cyclodextrin (HPCD) were incorporated into chitosan matrix. The micromorphology, physical and antimicrobial properties of the composite films were compared. The dense structure of the CEO nanoemulsion co-stabilized by LAE and HPCD reduced the water vapor permeability and water content. The incorporation of the CEO nanoemulsion co-stabilized by LAE and HPCD, reduced the adverse effects of CEO on the mechanical properties and microstructure of the film, and even slightly increased the tensile strength. In addition, the antimicrobial properties of chitosan films were enhanced due to the encapsulation and emulsification effect of HPCD and LAE on CEO. This work indicated that the prepared chitosan based edible films had the potential to be used in the field of food packaging to improve food safety.
Collapse
Affiliation(s)
- Yaoyao Xu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Kehong Hou
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiao Feng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Weiwei Cheng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Di Wu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Linghan Meng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yuling Yang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xinchun Shen
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yan Zhang
- Hebei Key Laboratory of Food Safety, Hebei Food Inspection and Research Institute, Shijiazhuang 050091, China
| | - Xiaozhi Tang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| |
Collapse
|