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Khalid S, Chaudhary K, Amin S, Raana S, Zahid M, Naeem M, Mousavi Khaneghah A, Aadil RM. Recent advances in the implementation of ultrasound technology for the extraction of essential oils from terrestrial plant materials: A comprehensive review. ULTRASONICS SONOCHEMISTRY 2024; 107:106914. [PMID: 38788353 PMCID: PMC11144801 DOI: 10.1016/j.ultsonch.2024.106914] [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: 02/25/2024] [Revised: 04/30/2024] [Accepted: 05/15/2024] [Indexed: 05/26/2024]
Abstract
Ultrasound-assisted extraction (UAE) is an innovative process for recovering valuable substances and compounds from plants and various biomaterials. This technology holds promise for resource recovery while maintaining the quality of the extracted products. The review comprehensively discusses UAE's mechanism, applications, advantages, and limitations, focusing on extracting essential oils (EOs) from diverse terrestrial plant materials. These oils exhibit preservation, flavor enhancement, antimicrobial action, antioxidant effects, and anti-inflammatory benefits due to the diverse range of specific compounds in their composition. Conventional extraction techniques have been traditionally employed, and their limitations have prompted the introduction of novel extraction methods. Therefore, the review emphasizes that the use of UAE, alone or in combination with other cutting-edge technologies, can enhance the extraction of EOs. By promoting resource recovery, reduced energy consumption, and minimal solvent use, UAE paves the way for a more sustainable approach to harnessing the valuable properties of EOs. With its diverse applications in food, pharmaceuticals, and other industries, further research into UAE and its synergies with other cutting-edge technologies is required to unlock its full potential in sustainable resource recovery and product quality preservation.
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Affiliation(s)
- Samran Khalid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Kashmala Chaudhary
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Sara Amin
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Sumbal Raana
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Muqaddas Zahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Muhammad Naeem
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Amin Mousavi Khaneghah
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran; Faculty of Biotechnologies (BioTech), ITMO University, 191002, 9 Lomonosova Street, Saint Petersburg, Russia.
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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2
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Pei J, Palanisamy CP, Srinivasan GP, Panagal M, Kumar SSD, Mironescu M. A comprehensive review on starch-based sustainable edible films loaded with bioactive components for food packaging. Int J Biol Macromol 2024; 274:133332. [PMID: 38914408 DOI: 10.1016/j.ijbiomac.2024.133332] [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: 05/26/2024] [Revised: 06/12/2024] [Accepted: 06/19/2024] [Indexed: 06/26/2024]
Abstract
Biopolymers like starch, a renewable and widely available resource, are increasingly being used to fabricate the films for eco-friendly packaging solutions. Starch-based edible films offer significant advantages for food packaging, including biodegradability and the ability to extend shelf life. However, they also present challenges such as moisture sensitivity and limited barrier properties compared to synthetic materials. These limitations can be mitigated by incorporating bioactive components, such as antimicrobial agents or antioxidants, which enhance the film's resistance to moisture and improve its barrier properties, making it a more viable option for food packaging. This review explores the emerging field of starch-based sustainable edible films enhanced with bioactive components for food packaging applications. It delves into fabrication techniques, structural properties, and functional attributes, highlighting the potential of these innovative films to reduce environmental impact and preserve food quality. Key topics discussed include sustainability issues, processing methods, performance characteristics, and potential applications in the food industry. The review provides a comprehensive overview of current research and developments in starch-based edible films, presenting them as promising alternatives to conventional food packaging that can help reduce plastic waste and environmental impact.
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Affiliation(s)
- Jinjin Pei
- Qinba State Key Laboratory of Biological Resources and Ecological Environment, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C, Shaanxi Province Key Laboratory of Bio-Resources, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong 723001, China
| | - Chella Perumal Palanisamy
- Department of Chemical Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Guru Prasad Srinivasan
- Centre for Global Health Research, Saveetha Medical College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, India
| | - Mani Panagal
- Department of Biotechnology, Annai College of Arts and Science, Kovilacheri, Kumbakonam, Tamil Nadu 612503, India
| | | | - Monica Mironescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, Bv. Victoriei 10, 550024 Sibiu, Romania.
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3
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Liang F, Liu C, Geng J, Chen N, Lai W, Mo H, Liu K. Chitosan-fucoidan encapsulating cinnamaldehyde composite coating films: Preparation, pH-responsive release, antibacterial activity and preservation for litchi. Carbohydr Polym 2024; 333:121968. [PMID: 38494223 DOI: 10.1016/j.carbpol.2024.121968] [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: 11/18/2023] [Revised: 02/16/2024] [Accepted: 02/17/2024] [Indexed: 03/19/2024]
Abstract
In this study, an edible composite film with pH-responsive release was prepared by the formation of Schiff-base imine bonds between chitosan (CS) and oxidized fucoidan (CS-FU) and encapsulating cinnamaldehyde (CA). Fourier-transform infrared, 1H nuclear magnetic resonance, X-ray photoelectron spectroscopy and gel permeation chromatography confirmed the formation of CS-FU. The result showed that, oxidation degree of FU, degrees of substitution, average molecular weight and yield of CS-FU were 25.57 %, 10.48 %, 23.3094 kDa and 45.63 ± 0.64 %, respectively. Scanning electron microscopy revealed that CA was encapsulated within the CS-FU matrix. Increasing the CA content could improve the mechanical properties and ultraviolet and visible-light resistances of the CS-FU coating films but enhance their water vapor permeabilities. The release of CA increased as the pH decreased, and the antibacterial rate at pH 5 was 2.3-fold higher than that at pH 7, indicating good pH-responsive release and antibacterial properties in mildly acidic environments. Owing to their excellent properties, the CA/CS-FU-0.1 coating films maintained the appearance and quality indices of litchis for at least eight days. Hence, multifunctional composite coating films are prospective eco-friendly and intelligently responsive controlled-release packaging materials for fruit preservation.
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Affiliation(s)
- Fengyan Liang
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China.
| | - Chusi Liu
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China
| | - Jinwen Geng
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China; School of Life Sciences, South China Normal University, Guangzhou 510631, China
| | - Nachuan Chen
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China
| | - Weida Lai
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China
| | - Haitong Mo
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China
| | - Kaidong Liu
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China.
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Li X, Zhang X, Lv J, Zhang X, Li Y, Han X, Zhang W. Development of starch-based films reinforced with curcumin-loaded nanocomplexes: Characterization and application in the preservation of blueberries. Int J Biol Macromol 2024; 264:130464. [PMID: 38423417 DOI: 10.1016/j.ijbiomac.2024.130464] [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: 10/24/2023] [Revised: 01/30/2024] [Accepted: 02/24/2024] [Indexed: 03/02/2024]
Abstract
In current study, curcumin-loaded bioactive nanocomplexes (Cur NCs) (2 %, 5 %, 8 %, and 11 %) were used to prepare corn starch (CS)-based composite films (CS-Cur NCs). Fourier-transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy revealed that Cur NCs were uniformly dispersed in the polymer matrix via physical interaction. Moreover, the mechanical, gas barrier, hydrophobicity, optical, and thermal properties and the antioxidant activity of composite films were potentially improved with the addition of Cur NCs. Subsequently, CS-based film with 11 % Cur NCs exhibited high antioxidant activity (the scavenging rates of DPPH and ABTS are 50.07 % ± 0.82 % and 65.26 % ± 1.60 %, respectively) and was used for packaging blueberries. Compared with the control, the CS-Cur NCs packaging treatment effectively improved the appearance and nutrition of blueberries, and maintained the high activity of several antioxidant enzymes. Furthermore, CS-Cur NCs packaging treatment significantly improved the ascorbic acid (AsA) and glutathione (GSH) levels, thus regulating the AsA-GSH cycle system and suppressing the accumulation of reactive oxygen species (ROS). In summary, the CS-Cur NCs packaging could effectively conserve the postharvest quality of blueberries by improving antioxidant enzyme activity and suppressing excessive accumulation of ROS, which contributes to the development of bioactive packaging and provides novel insights into the preservation of blueberries. This work demonstrates that the development of active packaging is promising to absorb the oxidative radicals from food, and protect the food from inherent and external factors, thus enhancing the quality, security, and shelf-life of the food during storage.
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Affiliation(s)
- Xiquan Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xinhua Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Jiale Lv
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xiuling Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Yingying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xiaofeng Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Wentao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China; Agricultural and Forestry Science Research Institute of the Greater Khingan Mountains, Jiagedaqi, Heilongjiang 165002, PR China.
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5
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Li X, Liu Y, Luo B, Xiang W, Chen Z. Effect of apple polyphenols on physicochemical properties of pea starch/pulp cellulose nanofiber composite biodegradable films. Int J Biol Macromol 2024; 257:128480. [PMID: 38052284 DOI: 10.1016/j.ijbiomac.2023.128480] [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: 09/01/2023] [Revised: 11/23/2023] [Accepted: 11/26/2023] [Indexed: 12/07/2023]
Abstract
A pea starch (PS) and pulp cellulose nanofibers (CNF-P) hybrid matrix biodegradable film was prepared using apple polyphenol (AP) as the active substance. SEM and thermogravimetric analyses showed that apple polyphenols could be uniformly distributed and form hydrogen bonds with the matrix, and the increase in crystallinity improved the thermal stability of the films (the final residue of the films increased from 22.66 % to 31.82 %). The TS and EAB of the films reached their maximum values of 11.14 ± 1.73 MPa and 71.55 ± 8.8 %, respectively, at an AP content of 1.5 %. It should be noted that the antioxidant properties of the films were significantly positively correlated with the AP content, and the DPPH radical scavenging rate of the films reached 73.77 % at an AP content of 4.5 %, which was about 49 times higher than that of the control film. The same trend was observed in the UV-vis spectra. In addition, the total color difference and water solubility of the membranes increased from 4.29 ± 0.29 to 31.86 ± 1.90 and from 20.01 ± 0.97 % to 21.70 ± 1.99 %, respectively, and the biodegradability also showed an upward trend. These findings provide a theoretical basis and data support for the development of multifunctional biodegradable food packaging materials.
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Affiliation(s)
- Xu Li
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chengdu 610039, China; Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, Sichuan, China.
| | - Yao Liu
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Bangping Luo
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Wenliang Xiang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chengdu 610039, China; Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, Sichuan, China
| | - Zhiwei Chen
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built By Sichuan and Chongqing, Chengdu 610039, China; Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, Sichuan, China
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Mohamad EA, Shehata AM, Abobah AM, Kholief AT, Ahmed MA, Abdelhakeem ME, Dawood NK, Mohammed HS. Chitosan-based films blended with moringa leaves and MgO nanoparticles for application in active food packaging. Int J Biol Macromol 2023; 253:127045. [PMID: 37776934 DOI: 10.1016/j.ijbiomac.2023.127045] [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: 01/20/2023] [Revised: 09/15/2023] [Accepted: 09/21/2023] [Indexed: 10/02/2023]
Abstract
This study aims to address the issue of environmental pollution caused by non-biodegradable petroleum-based food packaging by exploring the application of biodegradable films. Film casting was employed to fabricate food packaging films from chitosan (CS) and polyvinyl alcohol (PVA) polymers blended with moringa extract (MoE) and various concentrations of magnesium oxide nanoparticles (MgO NPs). The films were characterized through multiple techniques, including UV spectroscopy, Thermogravimetric Analysis (TGA), Differential Scanning Calorimetry (DSC), Scanning Electron Microscopy (SEM), Energy-Dispersive X-ray Spectroscopy (EDX), X-ray Diffraction (XRD), and Fourier-transform Infrared Spectroscopy (FTIR). The study investigated the physicomechanical properties, water solubility, water vapor transmission rate, oxygen permeability, migration test, biodegradability, contact angle, anti-fogging, antibacterial and antifungal activity, and application of the films for food packaging. The results showed that blending CS/PVA films with MoE and MgO NPs significantly improved their mechanical properties. The highest tensile strength of 98 MPa was observed in the CPMMgO-0.5 film. The solubility of the films was low, with CPMMgO-0 and CPMMgO-0.25 demonstrating the lowest solubility as weight decreased by 3.41 % and 3.47 %, respectively. The water vapor transmission rate and oxygen permeability decreased with increasing MgO NP concentrations, with the CPMMgO-0.5 film exhibiting the lowest values. The films also demonstrated good biodegradability, anti-fogging ability, antibacterial and antifungal activity, and low water solubility, enabling bead encapsulation over 14 days in good condition. Moreover, the thermal stability of the films was improved, extending the shelf life of bread. Therefore, the fabricated films provide a promising alternative to non-degradable plastic packaging, which heavily contributes to environmental pollution.
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Affiliation(s)
- Ebtesam A Mohamad
- Radiology and Medical Imaging Department, College of Applied Medical Sciences, Prince Sattam Bin Abdul-Aziz University, Al-Kharj 11942, Saudi Arabia; Biophysics Department, Faculty of Science, Cairo University, Cairo, Egypt.
| | - Asmaa M Shehata
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Aya M Abobah
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Aya T Kholief
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Manar A Ahmed
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Mariam E Abdelhakeem
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Nour K Dawood
- Biotechnology/Biomolecular Chemistry Program, Faculty of Science, Cairo University, Cairo, Egypt
| | - Haitham S Mohammed
- Biophysics Department, Faculty of Science, Cairo University, Cairo, Egypt
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7
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da Silva BD, Rosario DKAD, Conte-Junior CA. Can droplet size influence antibacterial activity in ultrasound-prepared essential oil nanoemulsions? Crit Rev Food Sci Nutr 2023; 63:12567-12577. [PMID: 35900149 DOI: 10.1080/10408398.2022.2103089] [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] [Indexed: 11/03/2022]
Abstract
Essential oil nanoemulsion may have improved antibacterial properties over pure oil and can be used for food preservation. Ultrasonic cavitation is the most common mechanism for producing nanoemulsions, and the impact of processing parameters on droplet properties needs to be elucidated. A systematic literature search was performed in four databases (Science Direct, Web of Science, Scopus and PubMed), and 987 articles were found, 16 of which were eligible for the present study. A meta-analysis was performed to qualitatively assess which process parameters (power, sonication time, essential oil, and tween 80 concentration) can influence the final droplet size and polydispersity and how droplet size is associated with antibacterial activity. We observed that power, essential oil, and tween 80 concentrations added during processing are the critical variables for forming smaller droplets. Ratios of up to 3:1 (surfactant:oil) can produce droplets smaller than 180 nm with antibacterial properties superior to pure oil or isolated compounds. The improved properties of nanoemulsions are associated with the size and chemical composition of the droplet since the proportion of the hydrophobic core (EO) and the hydrophilic outer layer (Tween 80) directly influences the antibacterial mechanism of action.
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Affiliation(s)
- Bruno Dutra da Silva
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Denes Kaic Alves do Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Engineering, Center for Agrarian Sciences and Engineering, Universidade Federal do Espírito Santo (UFES), Alto Universitário, Alegre, ES, Brazil
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Engineering, Center for Agrarian Sciences and Engineering, Universidade Federal do Espírito Santo (UFES), Alto Universitário, Alegre, ES, Brazil
- Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ, Brazil
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8
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Zhang W, Ezati P, Khan A, Assadpour E, Rhim JW, Jafari SM. Encapsulation and delivery systems of cinnamon essential oil for food preservation applications. Adv Colloid Interface Sci 2023; 318:102965. [PMID: 37480830 DOI: 10.1016/j.cis.2023.102965] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 07/03/2023] [Accepted: 07/16/2023] [Indexed: 07/24/2023]
Abstract
Food safety threats and deterioration due to the invasion of microorganisms has led to economic losses and food-borne diseases in the food industry; so, development of natural food preservatives is urgently needed when considering the safety of chemically synthesized preservatives. Because of its outstanding antioxidant and antibacterial properties, cinnamon essential oil (CEO) is considered a promising natural preservative. However, CEO's low solubility and easy degradability limits its application in food products. Therefore, some encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications. This work discusses the chemical and techno-functional properties of CEO, including its key components and antioxidant/antibacterial properties, and summarizes recent developments on encapsulation and delivery systems for CEO in food preservation applications. Since CEO is currently added to most biopolymeric films/coatings (BFCs) for food preservation, most studies have shown that encapsulation systems can improve the food preservation performance of BFCs containing CEOs. It has been confirmed that various delivery systems could improve the stability and controlled-release properties of CEO, thereby enhancing its ability to extend the shelf life of foods. These encapsulation techniques include spray drying, emulsion systems, complex coacervation (nanoprecipitation), ionic gelation, liposomes, inclusion complexation (cyclodextrins, silica), and electrospinning.
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Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Parya Ezati
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Ajahar Khan
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Jong-Whan Rhim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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9
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Menicucci F, Palagano E, Michelozzi M, Ienco A. Essential Oils for the Conservation of Paper Items. Molecules 2023; 28:5003. [PMID: 37446665 DOI: 10.3390/molecules28135003] [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: 05/17/2023] [Revised: 06/13/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
Archival documents and artworks stored in libraries frequently undergo degradative processes promoted by the so-called "biodeteriogens" that inhabit these places. A renewed interest in plant-derived products has arisen in those research groups focusing on cultural heritage preservation and looking for new and safe disinfection techniques. In this view, essential oils (EOs) and their volatile organic constituents are very appealing thanks to their versatility of action. A literature survey of the scientific publications involving EOs and/or their major constituents related to the conservation of paper items of cultural heritage interest is presented here, aiming to reveal benefits and limitations of such peculiar plant-derived compounds.
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Affiliation(s)
- Felicia Menicucci
- Institute for the Chemistry of Organo Metallic Compounds, National Research Council of Italy (CNR), Via Madonna del Piano 10, Sesto Fiorentino, 50019 Florence, Italy
| | - Eleonora Palagano
- Institute of Biosciences and Bioresources, National Research Council of Italy (CNR), Via Madonna del Piano 10, Sesto Fiorentino, 50019 Florence, Italy
| | - Marco Michelozzi
- Institute of Biosciences and Bioresources, National Research Council of Italy (CNR), Via Madonna del Piano 10, Sesto Fiorentino, 50019 Florence, Italy
| | - Andrea Ienco
- Institute for the Chemistry of Organo Metallic Compounds, National Research Council of Italy (CNR), Via Madonna del Piano 10, Sesto Fiorentino, 50019 Florence, Italy
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10
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Cinnamon: An antimicrobial ingredient for active packaging. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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11
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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.
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Affiliation(s)
| | - Rodrigo P Menezes
- Pontifícia Universidade Católica do Rio de Janeiro, Rio de Janeiro 22541-041, Brazil
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Gürler N. Development of chitosan/gelatin/starch composite edible films incorporated with pineapple peel extract and aloe vera gel: Mechanical, physical, antibacterial, antioxidant, and sensorial analysis. POLYM ENG SCI 2022. [DOI: 10.1002/pen.26217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Nedim Gürler
- Department of Food Process, Tunceli Vocational School Munzur University Tunceli Turkey
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13
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Deng Z, Wu Z, Tan X, Deng F, Chen Y, Chen Y, Zhang H. Preparation, Characterization and Antibacterial Property Analysis of Cellulose Nanocrystals (CNC) and Chitosan Nanoparticles Fine-Tuned Starch Film. Molecules 2022; 27:molecules27238542. [PMID: 36500634 PMCID: PMC9739116 DOI: 10.3390/molecules27238542] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 11/25/2022] [Accepted: 12/02/2022] [Indexed: 12/09/2022] Open
Abstract
To improve the mechanical and antibacterial properties of traditional starch-based film, herein, cellulose nanocrystals (CNCs) and chitosan nanoparticles (CS NPs) were introduced to potato starch (PS, film-forming matrix) for the preparation of nanocomposite film without incorporation of additional antibacterial agents. CNCs with varied concentrations were added to PS and CS NPs composite system to evaluate the optimal film performance. The results showed that tensile strength (TS) of nanocomposite film with 0, 0.01, 0.05, and 0.1% (w/w) CNCs incorporation were 41, 46, 47 and 41 MPa, respectively. The elongation at break (EAB) reached 12.5, 10.2, 7.1 and 13.3%, respectively. Due to the reinforcing effect of CNCs, surface morphology and structural properties of nanocomposite film were altered. TGA analysis confirmed the existence of hydrogen bondings and electrostatic attractions between components in the film-forming matrix. The prepared nanocomposite films showed good antibacterial properties against both E. coli and S. aureus. The nanocomposite film, consist of three most abundant biodegradable polymers, could potentially serve as antibacterial packaging films with strong mechanical properties for food and allied industries.
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Affiliation(s)
- Zilong Deng
- State Key Laboratory for Pollution Control, School of Environmental Science and Engineering, Tongji University, Shanghai 200092, China
| | - Zixuan Wu
- State Key Laboratory for Pollution Control, School of Environmental Science and Engineering, Tongji University, Shanghai 200092, China
| | - Xiao Tan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Fangkun Deng
- Jiangxi New Dragon Biotechnology Co., Ltd., Yichun 336000, China
| | - Yaobang Chen
- Sibang Environmental Protection Technology Co., Ltd., Yichun 336000, China
| | - Yanping Chen
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Hongcai Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
- Correspondence: ; Tel./Fax: +86-021-3420-6567
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14
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Physicochemical characterisations of nanoencapsulated Eucalyptus globulus oil with gum Arabic and gum Arabic nanocapsule and their biocontrol effect on anthracnose disease of Syzygium malaccense Fruits. SCIENTIFIC AFRICAN 2022. [DOI: 10.1016/j.sciaf.2022.e01421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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15
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Nian L, Wang M, Sun X, Zeng Y, Xie Y, Cheng S, Cao C. Biodegradable active packaging: Components, preparation, and applications in the preservation of postharvest perishable fruits and vegetables. Crit Rev Food Sci Nutr 2022; 64:2304-2339. [PMID: 36123805 DOI: 10.1080/10408398.2022.2122924] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh produce to deterioration caused by postharvest physiological and metabolic activities. Developing efficient preservation strategies is thus among the most important scientific issues to be urgently addressed in the field of food science. The incorporation of active agents into a polymer matrix to prepare biodegradable active packaging is being increasingly explored to mitigate the postharvest spoilage of fruits and vegetables during storage. This paper reviews the composition of biodegradable polymers and the methods used to prepare biodegradable active packaging. In addition, the interactions between bioactive ingredients and biodegradable polymers that can lead to plasticizing or cross-linking effects are summarized. Furthermore, the applications of biodegradable active (i.e., antibacterial, antioxidant, ethylene removing, barrier, and modified atmosphere) packaging in the preservation of fruits and vegetables are illustrated. These films may increase sensory acceptability, improve quality, and prolong the shelf life of postharvest products. Finally, the challenges and trends of biodegradable active packaging in the preservation of fruits and vegetables are discussed. This review aims to provide new ideas and insights for developing novel biodegradable active packaging materials and their practical application in the preservation of postharvest fruits and vegetables.
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Affiliation(s)
- Linyu Nian
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Mengjun Wang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Xiaoyang Sun
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yan Zeng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yao Xie
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Shujie Cheng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
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16
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Duan A, Yang J, Wu L, Wang T, Liu Q, Liu Y. Preparation, physicochemical and application evaluation of raspberry anthocyanin and curcumin based on chitosan/starch/gelatin film. Int J Biol Macromol 2022; 220:147-158. [PMID: 35963358 DOI: 10.1016/j.ijbiomac.2022.08.053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/30/2022] [Accepted: 08/06/2022] [Indexed: 01/20/2023]
Abstract
Raspberry anthocyanin (RA) from Rubus idaeus L. (Rosaceae) and curcumin (Cur) from Curcuma longa L. (Zingiberaceae) can effectively improve the physicochemical properties of composite films, and as bioactive pigment components, they can impart pH-responsive properties to the film. In this study, RA and Cur were added to chitosan/starch/gelatin composite film (CSG) to prepare CSG-RA, CSG-Cur, CSG-RA/Cur82 and CSG-RA/Cur73 color films by solution casting method. The color films could change color under different pH conditions and had higher antioxidant activities using ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)) assay. The results from fourier transform infrared spectroscopy and scanning electron microscopy showed that RA and Cur were well dispersed in the CSG matrix and improved the structure of the composite films. The hydrophobic Cur increased the tensile strength from 6 Mpa (CSG) to 14 Mpa (CSG-Cur), but reduced the elongation at break from 55 % (CSG) to 40 % (CSG-Cur). These color films had a good fresh-keeping effect and freshness monitoring, in particular, CSG-RA/Cur73, had the better opacity, water solubility, thickness, moisture content and water vapor permeability than the other films. Briefly, binary pigment films had the potential to become a pH-sensitive indicator/packing film.
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Affiliation(s)
- Anbang Duan
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Jing Yang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China; Shanxi Jingxi Biotechnology Co., Ltd, Taiyuan, Shanxi, 030051, China.
| | - Liyang Wu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Tao Wang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Qingye Liu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
| | - Yongping Liu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, 030051, China.
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17
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Brzeska J, Jasik G, Sikorska W, Mendrek B, Karczewski J, Kowalczuk M, Rutkowska M. Susceptibility to Degradation in Soil of Branched Polyesterurethane Blends with Polylactide and Starch. Polymers (Basel) 2022; 14:polym14102086. [PMID: 35631968 PMCID: PMC9144702 DOI: 10.3390/polym14102086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 05/14/2022] [Accepted: 05/17/2022] [Indexed: 02/04/2023] Open
Abstract
A very important method of reducing the amount of polymer waste in the environment is the introduction to the market of polymers susceptible to degradation under the influence of environmental factors. This paper presents the results of testing the susceptibility to degradation in soil of branched polyesterurethane (PUR) based on poly([R,S]-3-hydroxybutyrate) (R,S-PHB), modified with poly([D,L]-lactide) (PLA) and starch (St). Weight losses of samples and changes in surface morphology (SEM, OM and contact angle system) with simultaneously only slight changes in molecular weight (GPC), chemical structure (FTIR and 1HNMR) and thermal properties (DSC) indicate that these materials are subject to enzymatic degradation caused by the presence of microorganisms in the soil. Chemical modification of branched polyesterurethanes with R,S-PHB and their physical blending with small amounts of PLA and St resulted in a slow but progressive degradation of the samples.
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Affiliation(s)
- Joanna Brzeska
- Department of Industrial Product Quality and Chemistry, Gdynia Maritime University, 83 Morska Street, 81-225 Gdynia, Poland;
- Correspondence: (J.B.); (M.K.)
| | - Grzegorz Jasik
- Non-Food and Packaging Laboratory, J.S. Hamilton Poland Sp. z o.o., Chwaszczynska Street 180, 81-571 Gdynia, Poland;
| | - Wanda Sikorska
- Centre of Polymer and Carbon Materials, Polish Academy of Sciences, 34 M. Curie-Sklodowska Street, 41-819 Zabrze, Poland; (W.S.); (B.M.)
| | - Barbara Mendrek
- Centre of Polymer and Carbon Materials, Polish Academy of Sciences, 34 M. Curie-Sklodowska Street, 41-819 Zabrze, Poland; (W.S.); (B.M.)
| | - Jakub Karczewski
- Advanced Materials Center, Gdansk University of Technology, Narutowicza Street 11–12, 80-223 Gdansk, Poland;
- Faculty of Applied Physics and Mathematics, Institute of Nanotechnology and Materials Engineering, Gdansk University of Technology, Narutowicza Street 11-12, 80-223 Gdansk, Poland
| | - Marek Kowalczuk
- Centre of Polymer and Carbon Materials, Polish Academy of Sciences, 34 M. Curie-Sklodowska Street, 41-819 Zabrze, Poland; (W.S.); (B.M.)
- Correspondence: (J.B.); (M.K.)
| | - Maria Rutkowska
- Department of Industrial Product Quality and Chemistry, Gdynia Maritime University, 83 Morska Street, 81-225 Gdynia, Poland;
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18
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Essential oils and its antibacterial, antifungal and anti-oxidant activity applications: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101716] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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19
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Mahmud J, Sarmast E, Shankar S, Lacroix M. Advantages of nanotechnology developments in active food packaging. Food Res Int 2022; 154:111023. [DOI: 10.1016/j.foodres.2022.111023] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 01/29/2022] [Accepted: 02/14/2022] [Indexed: 01/04/2023]
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20
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Wang Q, Chen W, Zhu W, McClements DJ, Liu X, Liu F. A review of multilayer and composite films and coatings for active biodegradable packaging. NPJ Sci Food 2022; 6:18. [PMID: 35277514 PMCID: PMC8917176 DOI: 10.1038/s41538-022-00132-8] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 02/09/2022] [Indexed: 01/14/2023] Open
Abstract
Active biodegradable packaging are being developed from biodegradable biopolymers which may solve the environmental problems caused by petroleum-based materials (plastics), as well as improving the shelf life, quality, nutritional profile, and safety of packaged food. The functional performance of active ingredients in biodegradable packaging can be extended by controlling their release profiles. This can be achieved by incorporating active ingredients in sandwich-structured packaging including multilayer and composite packaging. In multilayer materials, the release profile can be controlled by altering the type, structure, and thickness of the different layers. In composite materials, the release profile can be manipulated by altering the interactions of active ingredients with the surrounding biopolymer matrix. This article reviews the preparation, properties, and applications of multilayer and composite packaging for controlling the release of active ingredients. Besides, the basic theory of controlled release is also elaborated, including diffusion, swelling, and biodegradation. Mathematical models are presented to describe and predict the controlled release of active ingredients from thin films, which may help researchers design packaging materials with improved functional performance.
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Affiliation(s)
- Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | - Wenzhang Chen
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | - Wenxin Zhu
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | | | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, PR China.
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21
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Ariyanta HA, Chodijah S, Roji F, Kurnia A, Apriandanu DOB. The role of Andrographis paniculata L. modified nanochitosan for lamivudine encapsulation efficiency enhancement and in vitro drug release study. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2021.103016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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22
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Jiménez-Regalado EJ, Caicedo C, Fonseca-García A, Rivera-Vallejo CC, Aguirre-Loredo RY. Preparation and Physicochemical Properties of Modified Corn Starch-Chitosan Biodegradable Films. Polymers (Basel) 2021; 13:polym13244431. [PMID: 34960981 PMCID: PMC8708082 DOI: 10.3390/polym13244431] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/08/2021] [Accepted: 12/10/2021] [Indexed: 11/16/2022] Open
Abstract
Starch is a biopolymer with enormous potential for generating new biodegradable packages due to its easy availability and low cost. However, due to its weak functional properties, limitation of its interaction with some hydroxyl groups and evaluation of blends with other polymers are necessary in order to improve its performance. Glycerol-plasticized acetylated corn starch films were developed using the casting method, and the impact of incorporating chitosan (TPS:CH) in various proportions (75:25, 50:50, and 25:75 v/v) was studied in the present research. The effect of chitosan ratios on the physical, mechanical, water-vapor barrier, and thermal properties of the film was studied. Chitosan-protonated amino groups promoted the formation of intermolecular bonds, improving tensile strength, thermal stability, hydrophobicity, water adsorption capacity, and the gas barrier of starch films. The results show that the film composed of TPS25-CH75 proved to be the best barrier to water vapor; thus, these composite films are excellent choices for developing biodegradable packaging for the food industry.
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Affiliation(s)
- Enrique Javier Jiménez-Regalado
- Centro de Investigación en Química Aplicada (CIQA), Blvd. Enrique Reyna Hermosillo 140, Saltillo, Coahuila 25294, Mexico; (E.J.J.-R.); (A.F.-G.); (C.C.R.-V.)
| | - Carolina Caicedo
- Grupo de Investigación en Química y Biotecnología (QUIBIO), Facultad de Ciencias Básicas, Universidad Santiago de Cali, Pampalinda, Santiago de Cali 760035, Colombia;
| | - Abril Fonseca-García
- Centro de Investigación en Química Aplicada (CIQA), Blvd. Enrique Reyna Hermosillo 140, Saltillo, Coahuila 25294, Mexico; (E.J.J.-R.); (A.F.-G.); (C.C.R.-V.)
- Consejo Nacional de Ciencia y Tecnología (CONACYT)—CIQA, Blvd. Enrique Reyna Hermosillo 140, Saltillo, Coahuila 25294, Mexico
| | - Claudia Cecilia Rivera-Vallejo
- Centro de Investigación en Química Aplicada (CIQA), Blvd. Enrique Reyna Hermosillo 140, Saltillo, Coahuila 25294, Mexico; (E.J.J.-R.); (A.F.-G.); (C.C.R.-V.)
| | - Rocio Yaneli Aguirre-Loredo
- Centro de Investigación en Química Aplicada (CIQA), Blvd. Enrique Reyna Hermosillo 140, Saltillo, Coahuila 25294, Mexico; (E.J.J.-R.); (A.F.-G.); (C.C.R.-V.)
- Consejo Nacional de Ciencia y Tecnología (CONACYT)—CIQA, Blvd. Enrique Reyna Hermosillo 140, Saltillo, Coahuila 25294, Mexico
- Correspondence:
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