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Li Y, Hua Z, Li Y, Chen T, Alamri AS, Xu Y, Gong W, Hou Y, Alhomrani M, Hu J. Development of multifunctional chitosan-based composite film loaded with tea polyphenol nanoparticles for strawberry preservation. Int J Biol Macromol 2024:133648. [PMID: 38969040 DOI: 10.1016/j.ijbiomac.2024.133648] [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: 03/19/2024] [Revised: 06/25/2024] [Accepted: 07/02/2024] [Indexed: 07/07/2024]
Abstract
Incorporating polysaccharide-based composite films with nanobiotechnology offers a new strategy for food preservation. This study initially focuses on the preparation of tea polyphenol nanoparticles (TPNP), novel and derived from natural antibacterial agents, which serve to improve stability. Afterwards chitosan-based composite films loaded with TPNP (CTN film) were developed using solution casting method. The incorporation of TPNP significantly improved the UV/water/oxygen barrier properties, mechanical properties and thermal stability, alongside notable physical properties including water contact angle (93.65 ± 0.04°), low water vapor permeability (33.72 ± 3.32 g/m2h) and oxygen permeability (0.11 ± 0.02 g/m2h), tensile strength (61.83 ± 0.70 %), and elongation at break (31.60 ± 6.12 %). The CTN film not only exhibited exceptional biodegradability and nontoxicity, but also demonstrated remarkable antimicrobial efficacy against Escherichia coli and Bacillus subtilis. Additionally, it showcased potent antioxidant activity, boasting DPPH and ABTS radical scavenging rates up to 89.25 ± 0.18 % and 93.84 ± 0.42 %. The CTN film was successfully formed on the surface of strawberries through dip-coating process and their shelf life was extended from 4 to 6 days at 20 °C without side-effect on the weight loss, harness, pH and total soluble solids, illustrating its potential for enhancing food preservation.
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Affiliation(s)
- Yuxin Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ziqi Hua
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yangjing Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Tao Chen
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Abdulhakeem S Alamri
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Taif University, Taif 21944, Saudi Arabia
| | - Yu Xu
- College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China
| | - Wei Gong
- Shenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Yiyang Hou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Majid Alhomrani
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Taif University, Taif 21944, Saudi Arabia
| | - Jiangning Hu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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Barjasteh A, Kaushik N, Choi EH, Kaushik NK. Cold Atmospheric Pressure Plasma Solutions for Sustainable Food Packaging. Int J Mol Sci 2024; 25:6638. [PMID: 38928343 PMCID: PMC11203612 DOI: 10.3390/ijms25126638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 06/13/2024] [Accepted: 06/13/2024] [Indexed: 06/28/2024] Open
Abstract
Increasing the number of resistant bacteria resistant to treatment is one of the leading causes of death worldwide. These bacteria are created in wounds and injuries and can be transferred through hospital equipment. Various attempts have been made to treat these bacteria in recent years, such as using different drugs and new sterilization methods. However, some bacteria resist drugs, and other traditional methods cannot destroy them. In the meantime, various studies have shown that cold atmospheric plasma can kill these bacteria through different mechanisms, making cold plasma a promising tool to deactivate bacteria. This new technology can be effectively used in the food industry because it has the potential to inactivate microorganisms such as spores and microbial toxins and increase the wettability and printability of polymers to pack fresh and dried food. It can also increase the shelf life of food without leaving any residue or chemical effluent. This paper investigates cold plasma's potential, advantages, and disadvantages in the food industry and sterilization.
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Affiliation(s)
- Azadeh Barjasteh
- Department of Physics, Lorestan University, Khorramabad 68151-44316, Iran;
| | - Neha Kaushik
- Department of Biotechnology, College of Engineering, The University of Suwon, Hwaseong 18323, Republic of Korea;
| | - Eun Ha Choi
- Department of Electrical and Biological Physics, Plasma Bioscience Research Center, Kwangwoon University, Seoul 01897, Republic of Korea;
| | - Nagendra Kumar Kaushik
- Department of Electrical and Biological Physics, Plasma Bioscience Research Center, Kwangwoon University, Seoul 01897, Republic of Korea;
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3
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Li L, Xu Y, Xu Z, Wu C, Chen Q, Xu K, Shi Z, Rao X. Synthesis, characterization and antifungal properties of maleopimaric anhydride modified chitosan. Int J Biol Macromol 2024; 267:131373. [PMID: 38583838 DOI: 10.1016/j.ijbiomac.2024.131373] [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: 09/20/2023] [Revised: 03/28/2024] [Accepted: 04/02/2024] [Indexed: 04/09/2024]
Abstract
Fruit spoilage can cause huge economic losses, in which fungal infection is one of the main influencing factors, how to effectively control mould and spoilage of fruits and prolong their shelf-life has become a primary issue in the development of fruit and vegetable industry. In this study, rosin derivative maleopimaric anhydride (MPA) was combined with biodegradable and antifungal chitosan (CS) to enhance its antifungal and preservative properties. The modified compounds were characterized by FTIR, 1H NMR spectra and XRD, and the in vitro antifungal properties of the modified compounds were evaluated by the radial growth assay and the minimal inhibitory concentration assay. The preservation effect on small mandarin oranges and longan was studied. The analysis revealed that the modification product (CSMA) of MPA access to C6-OH of CS had a better antifungal effect. In addition, CSMA was more environmentally friendly and healthier than the commercially available chemical preservative (Imazalil), and had the same antifungal preservative effect in preserving small mandarin orange, and was able to extend the shelf life to >24 d. In the preservation of longan, CSMA was more effective against tissue water loss and was able to maintain the moisture in the longan pulp and extend the shelf life. Therefore, CSMA has good application potentials in longan keeping-fresh.
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Affiliation(s)
- Lingling Li
- Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest forestry University, Kunming, Yunnan 650224, China
| | - Yanran Xu
- Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest forestry University, Kunming, Yunnan 650224, China
| | - Zhuo Xu
- Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest forestry University, Kunming, Yunnan 650224, China
| | - Chunhua Wu
- Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest forestry University, Kunming, Yunnan 650224, China.
| | - Qian Chen
- Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest forestry University, Kunming, Yunnan 650224, China
| | - Kaimeng Xu
- Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest forestry University, Kunming, Yunnan 650224, China
| | - Zhengjun Shi
- Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest forestry University, Kunming, Yunnan 650224, China
| | - Xiaoping Rao
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
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Pu Y, Wang H, Jiang H, Cao J, Qu G, Jiang W. Techno-functional properties of active film based on guar gum-propolis and its application for "Nanguo" pears preservation. Int J Biol Macromol 2024; 261:129578. [PMID: 38246454 DOI: 10.1016/j.ijbiomac.2024.129578] [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: 12/28/2023] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
Guar gum (GG) composite films, incorporating the ethanolic extract of propolis (EEP), were prepared and subjected to a comprehensive investigation of their functional characteristics. The addition of EEP resulted in a discernible enhancement in the opacity, moisture barrier capacity, and elongation at break. Incorporating EEP led to a noteworthy increase in the total phenolic and total flavonoid content of the films, resulting in superior antioxidant capacity upon GG-EEP films. Remarkably, the addition of 5 % EEP yielded noteworthy outcomes, manifesting in a DPPH radical scavenging rate of 47.60 % and the ABTS radical scavenging rate of 94.87 %, as well as FRAP and cupric reducing power of 331.98 mmol FeSO4-7H2O kg-1 and 56.95 μg TE mg-1, respectively. In addition, GG-EEP films demonstrated antifungal effect against Penicillium expansum and Aspergillus niger, along with a sustained antibacterial effect against Escherichia coli and Staphylococcus aureus. GG-EEP films had superior inhibitory ability against Gram-positive bacteria than Gram-negative bacteria. Crucially, GG-EEP composite films played a pivotal role in reducing both lesion diameter and depth, concurrently mitigating weight loss and firmness decline during the storage period of "Nanguo" pears. Therefore, GG-EEP composite films have the considerable potential to serve as advanced and effective active packaging materials for food preservation.
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Affiliation(s)
- Yijing Pu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Hongxuan Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Haitao Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Guiqin Qu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Zhang C, Qu L, Liu H, Cai D, Yuan Y, Wang S. pH-responsive color-indicating film of pea protein isolate cross-linked with dialdehyde carboxylated cellulose nanofibers for pork freshness monitoring. Int J Biol Macromol 2024; 257:128671. [PMID: 38070796 DOI: 10.1016/j.ijbiomac.2023.128671] [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: 08/04/2023] [Revised: 11/27/2023] [Accepted: 12/06/2023] [Indexed: 01/27/2024]
Abstract
The limited mechanical performance and responsiveness of protein-based smart packaging materials have hindered their development. To address these issues, this study prepared a pH-responsive smart film by introducing dialdehyde carboxylated cellulose nanofibers (DCCNFs) as the cross-linking agent capable of covalently reacting with proteins, and bilberry extract (BE) as a pH-responsive indicator into pea protein isolate (PPI) matrix. The results demonstrated that adding DCCNF and BE enhanced the PPI film's thermal stability, density, and UV barrier properties. Tensile tests revealed significant improvements in both tensile strength and elongation at the break for the resulting film. Furthermore, films containing DCCNF and BE exhibited lower moisture content, swelling ratio, water vapor permeability, and relative oxygen transmission compared to PPI films. Notably, the anthocyanins in BE endowed the film with visual color changes corresponding to different pH values. This feature enabled the film to monitor pork freshness; a transition from acidic to alkaline in pork samples was accompanied by a color change from brown to brownish green in the film as storage time increased. Overall, these findings highlight that this developed film possesses excellent physicochemical properties and sensitive pH response capabilities, making it a promising candidate for future smart packaging applications.
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Affiliation(s)
- Chi Zhang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Luping Qu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Huan Liu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Danni Cai
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China
| | - Yi Yuan
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China.
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, PR China.
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6
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Zeng YF, Chen YY, Deng YY, Zheng C, Hong CZ, Li QM, Yang XF, Pan LH, Luo JP, Li XY, Zha XQ. Preparation and characterization of lotus root starch based bioactive edible film containing quercetin-encapsulated nanoparticle and its effect on grape preservation. Carbohydr Polym 2024; 323:121389. [PMID: 37940283 DOI: 10.1016/j.carbpol.2023.121389] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 09/04/2023] [Accepted: 09/11/2023] [Indexed: 11/10/2023]
Abstract
The present work aimed to develop a novel bioactive edible film prepared by adding quercetin-encapsulated carboxymethyl lotus root starch nanoparticles (QNPs),gellan gum and lotus root starch. The physicochemical characteristics, preservation effect and mechanism on grapes of the prepared film were investigated. SEM results showed that QNPs (5 %) were dispersed uniformly within lotus root starch matrix, indicating the formation of a stable composite nanoparticle film. In addition, the incorporation of QNPs (5 %) effectively improved the mechanical strength, thermal stability, barrier property and antioxidant activity of QNPs/starch film. Moreover, compared with the control, the QNPs/starch (5 %) film showed effective preservation effect on grapes during 21 days of storage at room temperature, based on the characterization by grape appearance, weight loss, firmness, and titratable acidity. Further studies found that QNPs/starch (5 %) film could exhibit enhanced antioxidant activity and potent anti-fungal ability against Botrytis cinerea, thus extending grape shelf life. In conclusion, the obtained QNPs/starch (5 %) film presented a promising application as an edible packing material for fruit preservation by antioxidant and preventing Botrytis cinerea contamination.
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Affiliation(s)
- Ya-Fan Zeng
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Ying-Ying Chen
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Yuan-Yuan Deng
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, People's Republic of China
| | - Chao Zheng
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Cheng-Zhi Hong
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Qiang-Ming Li
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Xue-Fei Yang
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Li-Hua Pan
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Jian-Ping Luo
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China
| | - Xue-Ying Li
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China.
| | - Xue-Qiang Zha
- Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, People's Republic of China.
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7
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Li L, Xu Y, Xu Z, Wu C, Chen Q, Xu K, Shi Z. Synthesis, characterization and antifungal properties of dehydroabietic acid modified chitosan. Int J Biol Macromol 2024; 255:128056. [PMID: 37967604 DOI: 10.1016/j.ijbiomac.2023.128056] [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: 07/05/2023] [Revised: 11/09/2023] [Accepted: 11/10/2023] [Indexed: 11/17/2023]
Abstract
The bioactivities of pristine chitosan are considerable weak compared with the commercial chemicals, which has restricted its broad application prospects in food packaging and preservation. In order to obtain a safe, biologically derived fruits preservative with excellent antifungal properties, dehydroabietic acid (DHA) was used to modify chitosan (CS). The structural characterization of modified chitosans were identified by FTIR and 1H NMR spectra. The XRD pattern showed the modified chitosan changed the crystal structure due to the modification of the amino and/or hydroxyl groups on the chitosan. Their antifungal activities against Penicillium digitutim and Penicillium italicum were investigated in vitro using the radial growth assay and the minimal inhibitory concentration assay. The study also examined the differences in antifungal effect among three modified chitosans. The results showed that DHA only conjugated thehydroxyl group at C-6, bearing free amino group at C-2, exhibited the strongest antifungal effect, with a minimum inhibitory concentration (MIC) of 200 μg/mL. In addition, a comparison of the antifungal activity of the modified compounds with different concentrations of Imazalil demonstrated that the modified biologic antifungal agent was as effective as Imazalil. CSDA can achieve 100 % inhibition of P. digitutim at concentrations >100 μg/mL and remain unchanged for a long time. Because CSDA can enhance the shelf life of longans, DHA-CS, chitosan derivatives, have tremendous promise for use in fruits preservation.
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Affiliation(s)
- Lingling Li
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest forestry University, Kunming, Yunnan 650224, China; Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest forestry University, Kunming, Yunnan 650224, China
| | - Yanran Xu
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest forestry University, Kunming, Yunnan 650224, China; Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest forestry University, Kunming, Yunnan 650224, China
| | - Zhuo Xu
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest forestry University, Kunming, Yunnan 650224, China; Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest forestry University, Kunming, Yunnan 650224, China
| | - Chunhua Wu
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest forestry University, Kunming, Yunnan 650224, China; Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest forestry University, Kunming, Yunnan 650224, China.
| | - Qian Chen
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest forestry University, Kunming, Yunnan 650224, China
| | - Kaimeng Xu
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest forestry University, Kunming, Yunnan 650224, China
| | - Zhengjun Shi
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest forestry University, Kunming, Yunnan 650224, China
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Long J, Zhang W, Zhao M, Ruan CQ. The reduce of water vapor permeability of polysaccharide-based films in food packaging: A comprehensive review. Carbohydr Polym 2023; 321:121267. [PMID: 37739519 DOI: 10.1016/j.carbpol.2023.121267] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 09/24/2023]
Abstract
Polysaccharide-based films are favored in the food packaging industry because of their advantages of green and safe characters, as well as natural degradability, but due to the structural defects of polysaccharides, they also have the disadvantages of high water vapor permeability (WVP), which greatly limits their application in the food packaging industry. To break the limitation, numerous methods, e.g., physical and/or chemical methods, have been employed. This review mainly elaborates the up-to-date research status of the application of polysaccharide-based films (PBFs) in food packaging area, including various films from cellulose and its derivatives, starch, chitosan, pectin, alginate, pullulan and so on, while the methods of reducing the WVP of PBFs, mainly divided into physical and chemical methods, are summarized, as well as the discussions about the existing problems and development trends of PBFs. In the end, suggestions about the future development of WVP of PBFs are presented.
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Affiliation(s)
- Jiyang Long
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Wenyu Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Minzi Zhao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Chang-Qing Ruan
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Research Center of Food Storage & Logistics, Southwest University, Chongqing 400715, China.
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9
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Ahmed MA, Mohamed AA. The use of chitosan-based composites for environmental remediation: A review. Int J Biol Macromol 2023; 242:124787. [PMID: 37201888 DOI: 10.1016/j.ijbiomac.2023.124787] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 03/27/2023] [Accepted: 05/05/2023] [Indexed: 05/20/2023]
Abstract
The presence of hazardous pollutants in water sources as a result of industrial activities is a major environmental challenge that impedes the availability of safe drinking water. Adsorptive and photocatalytic degradative removal of various pollutants in wastewater have been recognized as cost-effective and energy-efficient strategies. In addition to its biological activity, chitosan and its derivatives are considered as promising materials for the removal of various pollutants. The abundance of hydroxyl and amino groups in the chitosan macromolecular structure results in a variety of concurrent pollutant's adsorption mechanisms. Furthermore, adding chitosan to photocatalysts increases the mass transfer while decreasing both the band gap energy and the amount of intermediates produced during photocatalytic processes, improving the overall photocatalytic efficiency. Herein, we have reviewed the current design and preparation of chitosan and its composites, as well as their applications for the removal of various pollutants by adsorption and photocatalysis processes. Effects of operating variables such as the pH, catalyst mass, contact time, light wavelength, initial pollutant's concentration, and catalyst recyclability, are discussed. Various kinetic and isotherm models are presented to elucidate the rates, and mechanisms of pollutant's removal, onto chitosan-based composites, and several case studies are presented. Additionally, the antibacterial activity of chitosan-based composites has been discussed. This review aims to provide a comprehensive and up-to-date overview of the applications of chitosan-based composites in wastewater treatment and put forward new insights for the development of highly effective chitosan-based adsorbents and photocatalysts. Finally, the main challenges and future directions in the field are discussed.
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Affiliation(s)
- Mahmoud A Ahmed
- Chemistry Department, Faculty of Science, Ain Shams University, Cairo 11566, Egypt.
| | - Ashraf A Mohamed
- Chemistry Department, Faculty of Science, Ain Shams University, Cairo 11566, Egypt
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10
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Pan Q, Zhou C, Yang Z, Wang C, He Z, Liu Y, Song S, Chen Y, Xie M, Li P. Preparation and characterization of functionalized chitosan/polyvinyl alcohol composite films incorporated with cinnamon essential oil as an active packaging material. Int J Biol Macromol 2023; 235:123914. [PMID: 36870659 DOI: 10.1016/j.ijbiomac.2023.123914] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 02/01/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
In this study, amphiphilic chitosan (NPCS-CA) was synthesized by grafting quaternary phosphonium salt and cholic acid onto the chain of chitosan, aiming to develop an active edible film based on NPCS-CA and polyvinyl alcohol (PVA) incorporated with cinnamon essential oil (CEO) by the casting method. The chemical structure of the chitosan derivative was characterized by FT-IR, 1H NMR and XRD. Through the characterization of FT-IR, TGA, mechanical and barrier properties of the composite films, the optimal proportion of NPCS-CA/PVA was determined as 5/5. And, the tensile strength and elongation at break of the NPCS-CA/PVA (5/5) film with 0.4 % CEO were 20.32 MPa and 65.73 %, respectively. The results revealed that the NPCS-CA/PVA-CEO composite films exhibited an excellent ultraviolet barrier property at 200-300 nm and significantly reduced oxygen permeability, carbon dioxide permeability and water vapor permeability. Furthermore, the antibacterial property of film-forming solutions against E. coli, S. aureus, and C. lagenarium was distinctly improved with the increase of NPCS-CA/PVA proportion. And, the multifunctional films effectively extended the shelf-life of mangoes at 25 °C based on the characterization of surface changes and quality indexes. The NPCS-CA/PVA-CEO films could be developed as biocomposite food packaging material.
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Affiliation(s)
- Qingyan Pan
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Chuang Zhou
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China.
| | - Ziming Yang
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China.
| | - Chao Wang
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China
| | - Zuyu He
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China
| | - Yunhao Liu
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China
| | - Shuhui Song
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China
| | - Yu Chen
- School of Materials Science & Engineering, Beijing Institute of Technology, Beijing 100081, PR China
| | - Mubiao Xie
- School of Chemistry and Chemical Enjineering, Lingnan Normal University, Zhanjiang 524048, PR China
| | - Puwang Li
- Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China.
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11
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Zhang H, Liu R, Wang J, Cui SW, Wang S, Wang B, Zhang N, Yang X, Li J, Wang H. Fabrication, characterization, and lipid-lowering effects of naringenin-zein-sodium caseinate-galactosylated chitosan nanoparticles. Int J Biol Macromol 2023; 230:123150. [PMID: 36621730 DOI: 10.1016/j.ijbiomac.2023.123150] [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: 06/28/2022] [Revised: 12/27/2022] [Accepted: 01/02/2023] [Indexed: 01/07/2023]
Abstract
Naringenin is a natural flavonoid that is widely distributed in citrus fruits and pharmacologically demonstrated to licit lipid-lowering activity. However, the clinical relevance of naringenin is limited due to its poor water solubility and inefficient absorption. In this study, we designed and developed naringenin-zein-sodium caseinate-galactosylated chitosan nanoparticles (GC-NPs) for hepatocyte-specific targeting, with naringenin-zein-sodium caseinate-chitosan nanoparticles (CS-NPs) as a control. Electrostatic adsorption was the primary binding mode in the GC-NPs and CS-NPs. Moreover, the particle size and zeta potential of GC-NPs were larger than those of CS-NPs and both types of nanoparticles had similar encapsulation rates. In vitro study experiments demonstrated that GC-NPs aggregated inside and outside of the cell membrane and significantly inhibited total triglyceride and cholesterol levels in oleic acid-induced HepG2 cells (p < 0.05). In high-fat diet-fed C57BL/6J mice, GC-NPs administration visibly improved the body weight, total cholesterol, and triglyceride content in the serum and liver, and high-density lipoprotein cholesterol levels improved, which corresponded to liver histological results. Additionally, in vitro and in vivo assays demonstrated that GC-NPs exhibited higher lipid-lowering activity than CS-NPs and naringenin monomers. These results suggest that GC-NPs are effective for oral delivery of naringenin in lipid-lowering therapies.
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Affiliation(s)
- Honghao Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China
| | - Jilite Wang
- Department of Agriculture, Hetao College, Inner Mongolia, Bayannur, China
| | - Steve W Cui
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W, Guelph N1G 5C9, Canada
| | - Shaoyu Wang
- College of Chemical Engineering and Material Science, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Biao Wang
- College of Chemical Engineering and Material Science, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Nan Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China
| | - Xu Yang
- Tianjin Food Safety Inspection Technology Institute, Tianjin 300308, China.
| | - Jing Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China.
| | - Hao Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China.
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12
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Ruan X, Li P, Wang C, He Z, Liu Y, Zhou C, Du L, Song S, Yang Z. Synergistic antibacterial activity of chitosan modified by double antibacterial agents as coating material for fruits preservation. Int J Biol Macromol 2022; 222:3100-3107. [DOI: 10.1016/j.ijbiomac.2022.10.084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 09/27/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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13
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Wei L, Zhu S, Yang H, Liao Z, Gong Z, Zhao W, Li Y, Gu J, Wei Z, Yang J. Keratin-Based Composite Bioactive Films and Their Preservative Effects on Cherry Tomato. Molecules 2022; 27:molecules27196331. [PMID: 36234870 PMCID: PMC9570676 DOI: 10.3390/molecules27196331] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/15/2022] [Accepted: 09/20/2022] [Indexed: 11/30/2022] Open
Abstract
In this study, keratins were extracted from pig nail waste through the reduction method using L-cysteine as a reductant. Curcumin was successively incorporated in a mixed solution including keratin, gelatin, and glycerin to prepare different kinds of keratin/gelatin/glycerin/curcumin composite films. The morphology of the keratin/ gelatin/glycerin/curcumin composite films were examined using scanning electron microscopy. The structures and the molecular interactions between curcumin, keratin, and pectin were examined using Fourier transform infrared spectroscopy and X-ray diffraction, and the thermal properties were determined through thermogravimetric analysis. The tensile strengths of keratin/gelatin/glycerin/curcumin and keratin/gelatin/curcumin composite films are 13.73 and 12.45 MPa, respectively, and their respective elongations at break are 56.7% and 4.6%. In addition, compared with the control group (no film wrapped on the surface of tomato), the ratio of weight loss of the keratin (7.0%)/gelatin (10%)/glycerin (2.0%)/curcumin (1.0%) experimental groups is 8.76 ± 0.2%, and the hardness value of the tomatoes wrapped with composite films is 11.2 ± 0.39 kg/cm3. Finally, the composite films have a superior antibacterial effect against Staphylococcus aureus and Escherichia coli because of the addition of curcumin. As the concentration of curcumin reaches 1.0%, the antibacterial activity effect of the film is significantly improved. The diameter of the inhibition zone of E. coli is (12.16 ± 0.53) mm, and that of S. aureus is (14.532 ± 0.97) mm. The multifunctional keratin/gelatin/glycerin/curcumin bioactive films have great potential application in the food packaging industry.
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Affiliation(s)
- Lanlan Wei
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
- Anhui Jinhuacui Food Co., Ltd., Chuzhou 239200, China
| | - Shuaijie Zhu
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Huan Yang
- Anhui Jinhuacui Food Co., Ltd., Chuzhou 239200, China
| | - Zhiheng Liao
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Zexuan Gong
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Wenwen Zhao
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Yan Li
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Jinyan Gu
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Zhaohui Wei
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
| | - Jianting Yang
- College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
- Correspondence:
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14
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Zhang C, Gong H, Liu Y. Effects of postharvest coating using chitosan combined with natamycin on physicochemical and microbial properties of sweet cherry during cold storage. Int J Biol Macromol 2022; 214:1-9. [PMID: 35705124 DOI: 10.1016/j.ijbiomac.2022.06.057] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 05/05/2022] [Accepted: 06/09/2022] [Indexed: 12/26/2022]
Abstract
Sweet cherry is prone to senesce and decay due to high postharvest respiration rate and fungal infection. The effects of natamycin-chitosan coating on physicochemical and microbial properties of sweet cherries stored at 4 °C were investigated. Scanning electron microscopy results revealed that natamycin was more uniformly distributed on sweet cherry pericarps with the help of chitosan coating. Respiration rate of sweet cherries was suppressed by chitosan coating during the storage and as a result, total soluble solids (13.53 %-13.80 %) and titratable acidity (0.91 %-0.93 %) were remained higher values and weight loss (2.54 %-2.85 %) was decreased in chitosan and natamycin-chitosan groups. Although both natamycin and chitosan were effective in inhibiting yeast and mold, sweet cherries treated with the combination of natamycin and chitosan showed significantly lower yeast and mold count (3.31 log CFU/g) and decay rate (1.67 %) compared with control. Natamycin combined chitosan inhibited the pathogenic fungi of sweet cherries, such as Alternaria, Cladosporium and Penicillium. These results indicated that postharvest natamycin-chitosan coating has great advantages in maintaining fruit quality, inhibiting fungi, and reducing decay rate of sweet cherry.
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Affiliation(s)
- Caili Zhang
- School of Food Engineering, Ludong University, Yantai 264025, Shandong Province, China
| | - Hansheng Gong
- School of Food Engineering, Ludong University, Yantai 264025, Shandong Province, China
| | - Yanlong Liu
- School of Food Engineering, Ludong University, Yantai 264025, Shandong Province, China.
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15
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Preparation and characterization of chitosan derivatives modified with quaternary ammonium salt and quaternary phosphate salt and its effect on tropical fruit preservation. Food Chem 2022; 387:132878. [PMID: 35421653 DOI: 10.1016/j.foodchem.2022.132878] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 01/11/2023]
Abstract
In this paper, HACC modified with (5-Carboxypentyl) (triphenyl) phosphonium bromide (HA-CS-NP) was synthesized. Then, a multifunctional food packaging composite film with good thermal stability and antibacterial functions was fabricated by HA-CS-NP and poly (vinyl alcohol) (PVA). The tensile strength and elongation at break of HA-CS-NP/PVA composite film at the weight ratio of 3/7 were 20.32 ± 1.02 MPa and 65.73 ± 3.29%, respectively. And, the inhibition rates of HA-CS-NP (0.5%) on Mango C. lagenarium and Papaya C. gloeosporioides on day 6 were up to 80.92 ± 4.12%. Compared with CK group, the weight loss of experimental groups were 23.96 ± 2.46 g/206 ± 7.25 g (mangoes) and 59.45 ± 3.06 g/496 ± 6.37 g (papaya), reduced by 35.76 ± 1.15%. Moreover, the final hardness value of the fruits coated with composite films was 4.94 ± 0.23 kg/cm3 and increased by 20.79 ± 1.04%, and the rot index was reduced by 71.43 ± 3.24%. The multifunctional HA-CS-NP/PVA coating has broad prospects in the application of food packaging.
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Šuput D, Filipović V, Lončar B, Nićetin M, Knežević V, Lazarević J, Plavšić D, Popović S, Hromiš N. Influence of biopolymer coatings on the storage stability of osmotically dehydrated mushrooms. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr49-35821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were osmotically dehydrated in sugar beet molasses (80% dry matter) under optimized conditions (45 °C for 5 hours), as previously reported elsewhere. Two different biopolymers were chosen: chitosan, a polysaccharide polymer, and zein, a protein polymer. A non-treated mushroom sample was chosen as a control sample. The mushroom samples were analysed for sugar and protein content, as well as water loss and microbiological profile. An increase in sugar content was the most noticeable in the osmotically dehydrated mushrooms compared to the control sample due to the use of molasses as a hypertonic solution. The contribution of used biopolymer coatings to the sugar and protein content of the coated and osmotically treated mushrooms was negligible. Chitosan coating contributed to better storage stability of treated mushrooms by lowering the moisture loss and microbial count. For this reason, chitosan treated sample was chosen for further examination related to the evaluation of its baking potential as a filling in a traditional stuffed pie-like layered bakery product - burek. Burek was stuffed with fresh mushrooms, osmotically treated mushrooms or osmotically treated mushrooms coated with chitosan. The sensorial assessment proved that control burek and burek samples with osmotically dehydrated mushrooms coated with chitosan were the most preferred groups based on odour and overall impression.
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17
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Šuput D, Filipović V, Lončar B, Nićetin M, Knežević V, Lazarević J, Plavšić D, Popović S, Hromiš N. Influence of biopolymer coatings on the storage stability of osmotically dehydrated mushrooms. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr0-35821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were osmotically dehydrated in sugar beet molasses (80% dry matter) under optimized conditions (45 °C for 5 hours), as previously reported elsewhere. Two different biopolymers were chosen: chitosan, a polysaccharide polymer, and zein, a protein polymer. A non-treated mushroom sample was chosen as a control sample. The mushroom samples were analysed for sugar and protein content, as well as water loss and microbiological profile. An increase in sugar content was the most noticeable in the osmotically dehydrated mushrooms compared to the control sample due to the use of molasses as a hypertonic solution. The contribution of used biopolymer coatings to the sugar and protein content of the coated and osmotically treated mushrooms was negligible. Chitosan coating contributed to better storage stability of treated mushrooms by lowering the moisture loss and microbial count. For this reason, chitosan treated sample was chosen for further examination related to the evaluation of its baking potential as a filling in a traditional stuffed pie-like layered bakery product-burek. Burek was stuffed with fresh mushrooms, osmotically treated mushrooms or osmotically treated mushrooms coated with chitosan. The sensorial assessment proved that control burek and burek samples with osmotically dehydrated mushrooms coated with chitosan were the most preferred groups based on odour and overall impression.
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