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Tian R, Zhao Y, Fu Y, Yang S, Jiang L, Sui X. Sacrificial hydrogen bonds enhance the performance of covalently crosslinked composite films derived from soy protein isolate and dialdehyde starch. Food Chem 2024; 456:140055. [PMID: 38876072 DOI: 10.1016/j.foodchem.2024.140055] [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: 01/23/2024] [Revised: 04/29/2024] [Accepted: 06/09/2024] [Indexed: 06/16/2024]
Abstract
Soy protein films have the advantage of being eco-friendly and renewable, but their practical applications are hindered by the mechanical properties. The exceptional tensile strength and fracture toughness of natural silk stem from sacrificial hydrogen bonds it contains that effectively dissipates energy. In this study, we draw inspiration from silk's structural principles to create biodegradable films based on soy protein isolate (SPI). Notably, composite films containing sodium lignosulfonate (LS) demonstrate exceptional strain at break (up to 153%) due to the augmentation of reversible hydrogen bonding, contrasted to films with the addition of solely dialdehyde starch (DAS). The enhancement of tensile strength is realized through a combination of Schiff base cross-linking and sacrificial hydrogen bonding. Furthermore, the incorporation of LS markedly improves the films' ultraviolet (UV) blocking capabilities and hydrophobicity. This innovative design strategy holds great promise for advancing the production of eco-friendly SPI-based films that combine strength and toughness.
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Affiliation(s)
- Ran Tian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yuan Zhao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yidan Fu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shuyuan Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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2
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Jiang Y, Sun Y, Wei C, Li X, Deng W, Wu S, Kong F, Sheng L. Development and characterization of curcumin-loaded chitosan/egg yolk freshness-keeping edible films for chilled fresh pork packaging application. Int J Biol Macromol 2024; 276:133907. [PMID: 39019376 DOI: 10.1016/j.ijbiomac.2024.133907] [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: 05/04/2024] [Revised: 07/07/2024] [Accepted: 07/14/2024] [Indexed: 07/19/2024]
Abstract
In this study, a novel fresh-keeping edible film was prepared using egg yolk (EY) and chitosan (CS) with varying concentrations of curcumin (Cur) for food packaging. The addition of Cur notably enhanced tensile strength, elongation at break, and water resistance from 15.70 MPa to 24.24 MPa, 43.79 % to 63.69 %, and 1.599 g·mm·(m2·h·kPa)-1 to 1.541 g·mm·(m2·h·kPa)-1, respectively. Cur also impacted moisture content, swelling degree, and film color. SEM revealed a uniform distribution of Cur, creating a smooth and dense film surface. FT-IR analysis suggested that hydrogen bonding facilitated Cur integration into the film network. The films demonstrated excellent UV-blocking and antioxidant properties attributed to Cur's chromogenic and phenolic hydroxyl groups. Consequently, they effectively inhibited lipid oxidation and weight loss in meat, thereby prolonging the shelf-life of chilled pork by at least 2 d. In conclusion, this study provided a simple and cost-effective idea to incorporate actives with EY as a natural emulsifier, presenting an effective solution for developing active packaging materials to enhance the safety and quality of meat products.
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Affiliation(s)
- Yiting Jiang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Engineering Center of Natural Polymers-based Medical Materials, Key Laboratory of Biomedical Polymers of Ministry of Education, College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China
| | - Yunxin Sun
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chengfeng Wei
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiao Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wanqing Deng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Sirui Wu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fandi Kong
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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Sun Y, Ju Y, Xie Q, Tao R, Wang L, Fan B, Wang F. Active Packaging Film Developed by Incorporating Starch Aldehyde-Quercetin Conjugate into SPI Matrix. Antioxidants (Basel) 2024; 13:810. [PMID: 39061879 PMCID: PMC11274113 DOI: 10.3390/antiox13070810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2024] [Revised: 06/28/2024] [Accepted: 07/03/2024] [Indexed: 07/28/2024] Open
Abstract
In this study, soy protein isolate (SPI) films incorporating quercetin-grafted dialdehyde starch (DAS-QR) and DAS/QR, respectively, were developed. The structural, physical, and functional properties of the composite films were determined. The results suggested that DAS-QR and DAS/QR formed hydrogen bonding with the SPI matrix, which improved the structural properties of the films. The light-blocking capacity, thermal stability, hydrophobicity, tensile strength, elongation at break, and antioxidant and antibacterial abilities of SPI films were improved by DAS-QR and DAS/QR. Notably, SPI films incorporated with DAS-QR exhibited better performance than those with DAS/QR in terms of antioxidant (SPI/DAS-QR: 79.8% of DPPH and 62.1% of ABTS scavenging activity; SPI/DAS/QR: 71.4% of DPPH and 56.0% of ABTS scavenging activity) and antibacterial abilities against S. aureus (inhibition rate: 92.7% for SPI/DAS-QR, 83.4% for SPI/DAS/QR). The composite coating film SPI/DAS-QR effectively maintained appearance quality, delayed the loss of weight and total soluble solids, postponed malondialdehyde accumulation, and decreased peroxidase activity and microbial contamination in fresh-cut potatoes. These good performances highlight SPI/DAS-QR as a promising active packaging material for fresh-cut product preservation.
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Affiliation(s)
| | | | | | | | | | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.S.); (Y.J.); (Q.X.); (R.T.); (L.W.)
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.S.); (Y.J.); (Q.X.); (R.T.); (L.W.)
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4
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Deng B, Chen J, Li S, Liu J, Zhou Z, Qin Z, Wang H, Su M, Li L, Bai Z. An antibacterial packaging film based on amylose starch with quaternary ammonium salt chitosan and its application for meat preservation. Int J Biol Macromol 2024; 261:129706. [PMID: 38272422 DOI: 10.1016/j.ijbiomac.2024.129706] [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: 09/19/2023] [Revised: 01/11/2024] [Accepted: 01/22/2024] [Indexed: 01/27/2024]
Abstract
A new generation of food packaging films is gradually replacing traditional plastic packaging films because of their biodegradability, safety, and some functional properties such as anti-bacterial and oxidant resistance. In the present work, an antibacterial packing film based on amylose starch and 2-hydroxypropyl-trimethylammonium chloride chitosan (HTCC) was prepared for meat preservation. The interfacial bonding mechanism between amylose, HTCC, and glutaraldehyde (GA) was determined experimentally and through molecular dynamics (MD) simulation. The macromolecular chains of amylose starch and HTCC became entangled via inter-molecular H-bonds and then cross-linked with GA via the Schiff base reaction. The interaction of amylose starch and HTCC improved the mechanical properties of the amylose films. Compared with the amylose films, the tensile strength and elongation at break of the optimal HTCC/amylose films reached to 16.13 MPa (an increase of 206.65 %) and 53.86 % (an increase of 109.49 %). The HTCC/amylose films were found to provide obvious bacteriostatic performance, a relatively low cytotoxicity, the lower transmittance in the UV region, and thus the ability to enhance the preservation of fresh meat. These excellent characteristics therefore suggest that HTCC/amylose films might be promising candidates for application in antibacterial food packaging films.
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Affiliation(s)
- Bin Deng
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Protected Agriculture Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing, China; School of Pharmacy, China Pharmaceutical University, Nanjing, China
| | - Jingwen Chen
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Protected Agriculture Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing, China; School of Pharmacy, China Pharmaceutical University, Nanjing, China
| | - Shaobo Li
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Protected Agriculture Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing, China; School of Pharmacy, China Pharmaceutical University, Nanjing, China
| | - Jing Liu
- School of Pharmacy, China Pharmaceutical University, Nanjing, China
| | - Zhongkai Zhou
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Protected Agriculture Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing, China
| | - Zhu Qin
- Institute of Veterinary Immunology & Engineering, Jiangsu Academy of Agricultural Science, Nanjing, China
| | - Huixing Wang
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Protected Agriculture Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing, China
| | - Mengxiang Su
- School of Pharmacy, China Pharmaceutical University, Nanjing, China.
| | - Li Li
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Protected Agriculture Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing, China.
| | - Zongchun Bai
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Key Laboratory of Protected Agriculture Engineering in the Middle and Lower Reaches of Yangtze River, Ministry of Agriculture and Rural Affairs, Nanjing, China.
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Yong H, Wang Z, Huang J, Liu J. Preparation, characterization and application of antioxidant packaging films based on chitosan-epicatechin gallate conjugates with different substitution degrees. Int J Biol Macromol 2024; 260:129568. [PMID: 38246436 DOI: 10.1016/j.ijbiomac.2024.129568] [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: 11/12/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
In this study, chitosan (CS) was conjugated with epicatechin gallate (ECG) to prepare CS-ECG conjugates with different substitution degrees (5.18 %, 6.36 % and 7.74 %). Then, antioxidant packaging films were fabricated by blending CS and CS-ECG conjugates. The impact of CS-ECG conjugates' substitution degree on the functionality of CS/CS-ECG films was determined. CS-ECG conjugates showed UV absorption at 275 nm, proton signal at 6.85 ppm and infrared absorption at 1533 cm-1, assigning to the conjugated ECG. As compared with CS, CS-ECG conjugates exhibited less crystalline state but higher antioxidant activity. The structural characterization of CS/CS-ECG films showed CS and CS-ECG conjugates formed hydrogen bonds. CS/CS-ECG films displayed 26.35 %-29.23 % water solubility, 85.61°-86.96° water contact angle, 3.11-3.41 × 10-11 g m-1 s-1 Pa-1 water vapor permeability, 0.29-0.34 cm3 mm m-2 day-1 atm-1 oxygen permeability, 31.54-36.20 MPa tensile strength, 50.12 %-56.40 % elongation at break, as well as potent antioxidant activity and oil oxidation inhibitory ability. Notably, the film containing CS-ECG conjugate with 7.74 % substitution degree had the strongest barrier ability, mechanical property, antioxidant activity and oil oxidation inhibitory ability. Results suggested the substitution degree of CS-ECG conjugates was positively correlated with the barrier, mechanical and antioxidant properties of CS/CS-ECG films.
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Affiliation(s)
- Huimin Yong
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Zeyu Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jinbao Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
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Yuan X, Zhou Y, Wang Y, Liu L, Yang G. Fabrication of Schiff-base crosslinked films modified dialdehyde starch with excellent UV-blocking and antibacterial properties for fruit preservation. Carbohydr Polym 2024; 326:121619. [PMID: 38142076 DOI: 10.1016/j.carbpol.2023.121619] [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: 09/15/2023] [Revised: 11/17/2023] [Accepted: 11/18/2023] [Indexed: 12/25/2023]
Abstract
Starch-based films have received considerable attention, owing to their commendable biocompatible and biodegradable properties; however, their poor ultraviolet (UV)-blocking and antibacterial performances limit their application in fruit preservation. Herein, bio-based bifunctional benzoxazine (Bi-BOZ) compounds with different carbon chain lengths were synthesized, and the influence of chain lengths on the antibacterial effect was explored. Benzoxazine with 1,12-dodecanediamine as the amine source (BOZ-DDA) exhibited excellent antibacterial and antibiofilm activities, with minimum inhibitory concentrations of 21.7 ± 2.2 and 23.3 ± 2.6 μg/mL against Escherichia coli and Staphylococcus aureus, respectively, mainly because the electrostatic attraction and hydrophobic effect of BOZ-DDA, effectively disrupted the bacterial integrity. DS/DDA films with hydrophobic, antibacterial, and UV-resistant abilities were prepared by the Schiff-base reaction between BOZ-DDA and dialdehyde starch (DS). The interactions between the films increased with BOZ-DDA content, enhanced mechanical and barrier properties. DS/DDA films exhibited acid-responsive antibacterial activity attributed to the acid hydrolysis of Schiff bases, released of BOZ-DDA from the films, and the protonation of BOZ-DDA. DS/DDA films exhibited commendable antibacterial and anti-ultraviolet characteristics compared to commercially available films, allowing them to prevent the degradation of mangoes and grapes. As sustainable antibacterial materials, the multifunctional DS/DDA films manifest promising prospects in fruit preservation packaging applications.
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Affiliation(s)
- Xuan Yuan
- Key Laboratory of Superlight Materials & Surface Technology, Ministry of Education, Institute of Advanced Marine Materials, College of Materials Science and Chemical Engineering, Harbin Engineering University, Harbin 150001, China
| | - Yijia Zhou
- Key Laboratory of Superlight Materials & Surface Technology, Ministry of Education, Institute of Advanced Marine Materials, College of Materials Science and Chemical Engineering, Harbin Engineering University, Harbin 150001, China
| | - Yudan Wang
- Key Laboratory of Superlight Materials & Surface Technology, Ministry of Education, Institute of Advanced Marine Materials, College of Materials Science and Chemical Engineering, Harbin Engineering University, Harbin 150001, China.
| | - Lijia Liu
- Key Laboratory of Superlight Materials & Surface Technology, Ministry of Education, Institute of Advanced Marine Materials, College of Materials Science and Chemical Engineering, Harbin Engineering University, Harbin 150001, China; Yantai Research Institute of Harbin Engineering University, Yantai 264006, China
| | - Guoxing Yang
- Daqing Petrochemical Research Center, Petrochemical Research Institute, PetroChina Corporation, Daqing 163000, China.
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7
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Yong H, Liu J. Recent advances on the preparation conditions, structural characteristics, physicochemical properties, functional properties and potential applications of dialdehyde starch: A review. Int J Biol Macromol 2024; 259:129261. [PMID: 38199541 DOI: 10.1016/j.ijbiomac.2024.129261] [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: 08/22/2023] [Revised: 12/27/2023] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
Starch, a natural storage polysaccharide of plant kingdom, has many industrial applications. However, native starch has some inherent shortages, which can be overcome by structural modification. Dialdehyde starch, one kind of oxidized starch produced by periodate oxidation, has good physical properties and bioactivities with wide applications in different fields. Dialdehyde starch is typically achieved by oxidizing native starch slurry through periodate oxidation under controlled reaction conditions. Several factors including the source of starch, the type of oxidant, the molar ratio of oxidant to starch, reaction temperature, reaction time and solution pH value can influence the synthesis of dialdehyde starch. Dialdehyde starch shows different spectroscopic/chromatographic characters and physicochemical properties from native starch. Moreover, dialdehyde starch exhibits good antioxidant activity, antimicrobial activity and cross-linking property. Based on these functional properties, dialdehyde starch has shown application potentials in food packaging, thermoplastic production, enzyme immobilization, heavy metal ion adsorption, drug delivery, wood adhesion and leather tanning. In this review, the preparation conditions, structural characteristics, physicochemical properties, functional properties and potential applications of dialdehyde starch are summarized for the first time. The future research and development prospects of dialdehyde starch are also discussed.
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Affiliation(s)
- Huimin Yong
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
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Asadzadeh N, Ghorbanpour M, Sayyah A. Effects of filler type and content on mechanical, thermal, and physical properties of carrageenan biocomposite films. Int J Biol Macromol 2023; 253:127551. [PMID: 37865375 DOI: 10.1016/j.ijbiomac.2023.127551] [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: 06/06/2023] [Revised: 10/07/2023] [Accepted: 10/18/2023] [Indexed: 10/23/2023]
Abstract
This study investigates the influence of various fillers on the properties of carrageenan, a natural polymer derived from red seaweed. Despite its potential for enhanced biocomposite film development, carrageenan faces challenges related to strength. The incorporation of nanoclay into the carrageenan film resulted in a significant increase in film thickness from 0.026 to 0.068 mm. The UV light transmission value for the carrageenan film alone was measured at 30.9 %, whereas films containing 5 wt% of Tetraethyl orthosilicate (TEOS), 3-Aminopropyltriethoxysilane (APTES), and nanoclay exhibited reduced transmission values of 23 %, 18 %, and 1 %, respectively. Notably, the tensile strength of the unfilled carrageenan film was 38.4 MPa, which increased to 38.6, 57, and 60 MPa upon the addition of 3 wt% of nanoclay, APTES, and TEOS fillers, respectively. All fillers contributed to improved tensile strength, with TEOS demonstrating the highest enhancement. The optimal filler content was determined to be 3 wt%. Regarding thermal properties, films containing TEOS displayed higher thermal stability compared to those with APTES, while films incorporating nanoclay exhibited the lowest stability. Findings provide insights into the effects of different fillers on the mechanical, physical and thermal properties of carrageenan films, supporting the development of improved biocomposite materials suitable for application in food packaging.
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Affiliation(s)
- Naser Asadzadeh
- Faculty of Chemical & Petroleum Engineering, University of Tabriz, Tabriz, Iran
| | - Mohammad Ghorbanpour
- Faculty of Chemical & Petroleum Engineering, University of Tabriz, Tabriz, Iran.
| | - Ali Sayyah
- Department of Chemical Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States
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Falsafi SR, Topuz F, Rostamabadi H. Dialdehyde carbohydrates - Advanced functional materials for biomedical applications. Carbohydr Polym 2023; 321:121276. [PMID: 37739495 DOI: 10.1016/j.carbpol.2023.121276] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 07/26/2023] [Accepted: 08/07/2023] [Indexed: 09/24/2023]
Abstract
Dialdehyde carbohydrates (DCs) have found applications in a wide range of biomedical field due to their great versatility, biocompatibility/biodegradability, biological properties, and controllable chemical/physical characteristics. The presence of dialdehyde groups in carbohydrate structure allows cross-linking of DCs to form versatile architectures serving as interesting matrices for biomedical applications (e.g., drug delivery, tissue engineering, and regenerative medicine). Recently, DCs have noticeably contributed to the development of diverse physical forms of advanced functional biomaterials i.e., bulk architectures (hydrogels, films/coatings, or scaffolds) and nano/-micro formulations. We underline here the current scientific knowledge on DCs, and demonstrate their potential and newly developed biomedical applications. Specifically, an update on the synthesis approach and functional/bioactive attributes is provided, and the selected in vitro/in vivo studies are reviewed comprehensively as examples of the latest progress in the field. Moreover, safety concerns, challenges, and perspectives towards the application of DCs are deliberated.
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Affiliation(s)
- Seid Reza Falsafi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Fuat Topuz
- Department of Chemistry, Faculty of Science and Letters, Istanbul Technical University, Sariyer, 34469 Istanbul, Turkey
| | - Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
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Wang L, Yang C, Deng X, Peng J, Zhou J, Xia G, Zhou C, Shen Y, Yang H. A pH-sensitive intelligent packaging film harnessing Dioscorea zingiberensis starch and anthocyanin for meat freshness monitoring. Int J Biol Macromol 2023; 245:125485. [PMID: 37348585 DOI: 10.1016/j.ijbiomac.2023.125485] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 06/10/2023] [Accepted: 06/17/2023] [Indexed: 06/24/2023]
Abstract
Abundant starch was isolated from Dioscorea zingiberensis C.H. Wright, a novel and underutilized industrial crop resource. In this study, an intelligent packaging film able to indicate food freshness was developed and characterized. D. zingiberensis starch (DZS) was bleached first, and its particle size, total starch content, amylose content, and gelatinization temperature were then measured. Butterfly pea (Clitoria ternatea Linn.) flowers were selected as the source of polyphenols, which rendered the prepared film intelligent and progressively blue-violet. SEM and FT-IR analyses showed the homogeneous dispersion of butterfly pea flower extract (BPE) in the film. The BPE-loaded film showed improved flexibility and resistance to UV and oxidation while maintaining sufficient mechanical strength and physical properties. Moreover, the film underwent a distinguishable color change from red to blue-violet and finally to green-yellow with increasing pH from 2 to 13. Similar color alteration also occurred when the film was exposed to ammonia. When the film was used to monitor the freshness of chicken stored at room temperature, it exhibited an obvious color change, implying its deterioration. Therefore, the newly developed BPE-DZS film, which was produced from readily accessible natural substances, can serve as an intelligent packaging material, indicating food freshness and prolonging shelf life.
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Affiliation(s)
- Liwei Wang
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Chengyu Yang
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Xiaoli Deng
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jiangsong Peng
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jinwei Zhou
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Guohua Xia
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Yuping Shen
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Huan Yang
- School of Pharmacy, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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11
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Wu H, Ao X, Liu J, Zhu J, Bi J, Hou H, Hao H, Zhang G. Functional Chitosan-Based Composite Film Incorporated with 3-(Methylthio) Propyl Isothiocyanate/α-Cyclodextrin Inclusion Complex for Chicken Meat Preservation. Polymers (Basel) 2022; 14:polym14214655. [PMID: 36365646 PMCID: PMC9658049 DOI: 10.3390/polym14214655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 10/26/2022] [Accepted: 10/27/2022] [Indexed: 11/06/2022] Open
Abstract
The 3-(Methylthio) propyl isothiocyanate (MTPITC)-loaded inclusion complex prepared by α-cyclodextrin (α-CD) was incorporated into chitosan (CS) film to fabricate a packaging material for fresh chicken meat preservation. Scanning electron microscope images indicated homogenous dispersion of the MTPITC-α-CD in CS polymer. Fourier-transform infrared and X-ray diffraction techniques revealed that MTPITC-α-CD was incorporated into the CS film matrix by the physical interactions. The introduction of MTPITC-α-CD improved the UV-vis light-blocking ability, with a slight loss of transparency. Although the water solubility and water vapor barrier capacity were not significantly influenced by the addition of MTPITC-α-CD, the antioxidant attribute was significantly enhanced. The CS-MTPITC-α-CD film displayed obvious and sustained suppressive effects against Salmonella typhimurium, with the inhibition zone diameters of 14.7 mm at 12 h and 7.3 mm at 24 h, respectively. Moreover, the quality index analysis indicated that the CS-MTPITC-α-CD film-wrapped fresh chicken, during refrigerated storage, exhibited better preservative efficacy than the control groups, with the total viable counts of 6.5 Log CFU/g, total volatile base nitrogen of 8.4 mg/100 g, pH of 6.6, thiobarbituric acid-reactive substances of 0.2 mg/kg, and the sensory score of 5 at day 16. Collectively, these results suggest that CS-MTPITC-α-CD film is a prospective packaging candidate for delaying the quality deterioration of chicken meat.
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Affiliation(s)
- Hongyan Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Liaoning Key Laboratory for Aquatic Processing Quality and Safety, Dalian 116034, China
| | - Xinying Ao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jianan Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Junya Zhu
- Jinkui Food Science and Technology Corporation, Dalian 116033, China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Liaoning Key Laboratory for Aquatic Processing Quality and Safety, Dalian 116034, China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Liaoning Key Laboratory for Aquatic Processing Quality and Safety, Dalian 116034, China
| | - Hongshun Hao
- Department of Inorganic Nonmetallic Materials Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Liaoning Key Laboratory for Aquatic Processing Quality and Safety, Dalian 116034, China
- Correspondence: ; Tel.: +86-411-8632-2020
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