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Kadapure AJ, Dalbanjan NP, S K PK. Characterization of heat, salt, acid, alkaline, and antibiotic stress response in soil isolate Bacillus subtilis strain PSK.A2. Int Microbiol 2024:10.1007/s10123-024-00549-z. [PMID: 38898189 DOI: 10.1007/s10123-024-00549-z] [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: 03/12/2024] [Revised: 05/31/2024] [Accepted: 06/14/2024] [Indexed: 06/21/2024]
Abstract
Microbes play an essential role in soil fertility by replenishing the nutrients; they encounter various biotic and abiotic stresses disrupting their cellular homeostasis, which expedites activating a conserved signaling pathway for transient over-expression of heat shock proteins (HSPs). In the present study, a versatile soil bacterium Bacillus subtilis strain PSK.A2 was isolated and characterized. Further, the isolated bacterium was exposed with several stresses, viz., heat, salt, acid, alkaline, and antibiotics. Stress-attributed cellular morphological modifications such as swelling, shrinkage, and clump formation were observed under the scanning electron microscope. The comparative protein expression pattern was studied by SDS-PAGE, relative protein stabilization was assessed by protein aggregation assay, and relative survival was mapped by single spot dilution and colony-counting method under control, stressed, lethal, and stressed lethal conditions of the isolate. The findings demonstrated that bacterial stress tolerance was maintained via the activation of various HSPs of molecular weight ranging from 17 to 115 kD to respective stimuli. The treatment of subinhibitory dose of antibiotics not interfering protein synthesis (amoxicillin and ciprofloxacin) resulted in the expression of eight HSPs of molecular weight ranging from 18 to 71 kD. The pre-treatment of short stress dosage showed endured overall tolerance of bacterium to lethal conditions, as evidenced by moderately enhanced total soluble intracellular protein content, better protein stabilization, comparatively over-expressed HSPs, and relatively enhanced cell survival. These findings hold an opportunity for developing novel approaches towards enhancing microbial resilience in a variety of conditions, including industrial bioprocessing, environmental remediation, and infectious disease management.
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Affiliation(s)
- Arihant Jayawant Kadapure
- Protein Biology Lab, Department of Biochemistry, Karnatak University Dharwad 580003, Dharwad, Karnataka, India
| | - Nagarjuna Prakash Dalbanjan
- Protein Biology Lab, Department of Biochemistry, Karnatak University Dharwad 580003, Dharwad, Karnataka, India
| | - Praveen Kumar S K
- Protein Biology Lab, Department of Biochemistry, Karnatak University Dharwad 580003, Dharwad, Karnataka, India.
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2
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Eelager MP, Masti SP, Chougale RB, Dalbanjan NP, Praveen Kumar SK. Noni (Morinda citrifolia) leaf extract incorporated methylcellulose active films: A sustainable strategy for browning inhibition in apple slice packaging. Int J Biol Macromol 2024; 269:132270. [PMID: 38734347 DOI: 10.1016/j.ijbiomac.2024.132270] [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: 01/08/2024] [Revised: 04/19/2024] [Accepted: 05/08/2024] [Indexed: 05/13/2024]
Abstract
Methylcellulose, a prominent polysaccharide prevalent in the food sector, was considered to fabricate the active films with glutaraldehyde as a crosslinker and Noni (Morinda citrifolia) Leaf Extract (NLE) as an active agent. FTIR analysis confirms the intermolecular -OH bonding, and SEM micrograms demonstrate methylcellulose active films' homogeneous, dense morphologic appearance. Due to the crosslinking effect of glutaraldehyde and noni leaf extract, tensile strength (41.83 ± 0.134 MPa) and crystallinity (62.91 %) of methylcellulose films were improved. Methylcellulose active films suppress water and moisture uptake at various relative humidities. The inhibition capability against foodborne pathogens and the excellent antioxidant activity [DPPH (93.191 ± 1.384 %) and ABTS (90.523 ± 1.412 %)] of NLE incorporation suggested that food packed in methylcellulose active films were effective against pathogenic and oxidative attacks. During preservation, to ensure the apple slices' nutritional values, they are covered with physiochemically enhanced methylcellulose active films for up to 120 h. The minimum reduction in vitamin C, reducing sugar content, percentage weight loss, pH, and total phenolic content of apple slices preserved in MGN active films at room temperature suggests it is an affordable and efficient replacement to traditional single-use plastic packaging in the cut fruit industry.
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Affiliation(s)
- Manjunath P Eelager
- Department of Chemistry, Karnatak Science College, Dharwad 580 001, Karnataka, India
| | - Saraswati P Masti
- Department of Chemistry, Karnatak Science College, Dharwad 580 001, Karnataka, India.
| | - Ravindra B Chougale
- PG Department of Studies in Chemistry, Karnatak University, Dharwad 580 003, Karnataka, India
| | | | - S K Praveen Kumar
- PG Department of Studies in Biochemistry, Karnatak University, Dharwad 580 003, Karnataka, India
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3
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Jiang X, Feng L, Han J, Li L, Wang J, Liu H, Kitazawa H, Wang X. Preparation of hydroxypropyl methylcellulose/pueraria-based modified atmosphere film and its influence on delaying the senescent process of postharvest Agaricus bisporus. Int J Biol Macromol 2024; 261:129611. [PMID: 38266840 DOI: 10.1016/j.ijbiomac.2024.129611] [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: 07/07/2023] [Revised: 12/22/2023] [Accepted: 01/17/2024] [Indexed: 01/26/2024]
Abstract
Based on the key factor of spontaneous modified atmosphere packaging (MAP)-gas permeability, a spontaneous MAP film was created for the preservation of Agaricus bisporus by delaying the senescence of white mushrooms. Compared with other mixed films, hydroxypropyl methylcellulose (HPMC)/pueraria (P)-2 showed better mechanical properties, barrier properties and thermal stability energy. Applying the HPMC/P-2 film for preserving white mushrooms can spontaneously adjust the internal gas environment. Moreover, the O2 concentration in the package remained stable at 1-2 %, and the CO2 concentration was between 8 % and 14 %. The film can effectively reduce the respiration rate of white mushrooms, inhibit enzymatic browning, maintain their good color and texture, and delay their aging. In conclusion, the HPMC/P-2 film can be used not only for fruit and vegetables preservation but also provide theoretical basis for sustainable food packaging.
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Affiliation(s)
- Xin Jiang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Lei Feng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Jiali Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Ling Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China.
| | - Jia Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Haipeng Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
| | - Hiroaki Kitazawa
- Department of Food and Nutrition, Japan Women's University, Tokyo 112-8681, Japan
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, China
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4
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Wang T, Li Y, Luo G, Ren D, Wu X, Xu D. Polylactic acid-based microcapsules for moisture-triggered release of chlorine dioxide and its application in cherry tomatoes preservation. Int J Biol Macromol 2024; 258:128662. [PMID: 38065456 DOI: 10.1016/j.ijbiomac.2023.128662] [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: 10/21/2023] [Revised: 11/27/2023] [Accepted: 12/05/2023] [Indexed: 12/21/2023]
Abstract
Polylactic acid (PLA)-based microcapsules, capable of releasing chlorine dioxide (ClO2) upon exposure to moisture, have been developed for fruits and vegetables preservation. The microcapsules were prepared by emulsion solvent evaporation, utilizing PLA as the wall material, and NaClO2 as the core material. After optimization, NaClO2 microcapsules exhibited an encapsulation efficiency of 55.75% and an average particle size of 498.08 μm. Citric acid microcapsules were prepared using the same process, but with citric acid as the core material. When the two kinds of microcapsules were mixed, gaseous ClO2 was released in a highly humid environment. The release rate could be adjusted by temperature and the ratio between the two microcapsules, and the release period could be as long as 17 days at 20 °C. With a certain amount of microcapsules placed in the package of cherry tomatoes, the decay rate and weight loss rate of the fruits were reduced by 63 % and 34 %, respectively, compared to the control group. The microcapsules also helped to maintain the good appearance, hardness, and the content of total soluble solid content and titratable acid content of cherry tomatoes. Therefore, the PLA-based microcapsules have satisfied convenience and effectiveness for application in fruit and vegetables preservation.
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Affiliation(s)
- Tao Wang
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Yuanyuan Li
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Guorong Luo
- College of Food Science, Southwest University, Chongqing 400700, China
| | - Dan Ren
- College of Food Science, Southwest University, Chongqing 400700, China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Xiyu Wu
- College of Food Science, Southwest University, Chongqing 400700, China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Dan Xu
- College of Food Science, Southwest University, Chongqing 400700, China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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5
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Kaur N, Somasundram C, Razali Z, Mourad AHI, Hamed F, Ahmed ZFR. Aloe vera/Chitosan-Based Edible Film with Enhanced Antioxidant, Antimicrobial, Thermal, and Barrier Properties for Sustainable Food Preservation. Polymers (Basel) 2024; 16:242. [PMID: 38257041 PMCID: PMC10821446 DOI: 10.3390/polym16020242] [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: 12/26/2023] [Revised: 01/04/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Food bioactive packaging has received increasing attention from consumers and the food industry for its potential to reduce food waste and environmental issues. Several materials can be used to produce edible films/coats; however, bio-based, cost-effective, and sustainable coatings have gained a high reputation these days. For instance, Aloe vera gel (AV) is a promising bio-based material for edible coatings and films; therefore, the present study aimed to investigate the film-forming abilities of AV and Chitosan (CH) combination as a potential active food packaging material. The physicochemical and mechanical characteristics of formed films of various combinations were prepared at different concentrations, i.e., CH (0.5% w/v), AV (100%), CH:AV (75:25), and CH:AV (60:40). The results showed significant differences among all the prepared edible films wherein these differences were mainly on account of incorporating AV gel. The rheological and antioxidant properties of the formulations improved with the inclusion of AV gel. The films composed of CH:AV (60:40) positively affected the water solubility, thermal properties, and water vapour permeability of the edible films. The X-ray Diffraction (XRD) and Scanning electron microscopy (SEM) results showed that the films composed of CH:AV, (60:40) were amorphous and had smooth morphology. Further, the edible film solutions were applied to fresh figs (Ficus carica) to investigate their role in preserving fruits during storage. A significant reduction in microbial growth was found in coated fruits after 28 days of cold storage. The films composed of CH and AV showed overall improved results compared to the CH (0.5%, w/v). Therefore, the used formulations (CH:AV, 60:40) can form a sustainable film that has the potential to be utilized for fresh product preservation to maintain its quality and shelf life.
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Affiliation(s)
- Navjot Kaur
- Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
| | - Chandran Somasundram
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia; (C.S.); (Z.R.)
- The Center for Research in Biotechnology for Agriculture (CEBAR), University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Zuliana Razali
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia; (C.S.); (Z.R.)
- The Center for Research in Biotechnology for Agriculture (CEBAR), University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Abdel-Hamid I. Mourad
- Department of Mechanical and Aerospace Engineering, College of Engineering, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
| | - Fathalla Hamed
- Department of Physics, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
| | - Zienab F. R. Ahmed
- Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates;
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6
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Bakar B, Pekdemir SS, Birhanlı E, Ulu A, Pekdemir ME, Ateş B. Unveiling the effect of molecular weight of vanillic acid grafted chitosan hydrogel films on physical, antioxidant, and antimicrobial properties for application in food packaging. Int J Biol Macromol 2024; 256:128397. [PMID: 38007024 DOI: 10.1016/j.ijbiomac.2023.128397] [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: 09/10/2023] [Revised: 11/13/2023] [Accepted: 11/22/2023] [Indexed: 11/27/2023]
Abstract
Till now, a wide range of chitosan (CHS)-based food packaging films have been developed. Yet, the role of molecular weight (MW), which is an important physical property of CHS, in determining the physicochemical and biochemical properties of vanillic acid (VA)-grafted CHS hydrogel films synthesized using CHS with different MWs has not been investigated until now. Three kinds of CHS including low, medium, and high MWs were grafted separately with VA through a carbodiimide mediated coupling reaction. No significant difference in water resistance properties was observed with increasing MW of CHS, in contrast to obvious decrease in light transmittance and opacity. The VA-g-CHS hydrogel films exhibited significantly improved light blocking capacity. A significant improvement in antioxidant (~6-fold) and antimicrobial (~1.2-fold) activity was observed after grafting with VA. In contrast, the free radical scavenging and antimicrobial activity decreased with increasing MW of CHS. Most importantly, VA-g-CHS hydrogel films could maintain the freshness of cherry tomatoes for up to 10 days at ~25 °C. However, no significant difference was observed depending on the MW value of CHS. This pioneering work is of great importance in guiding the selection of MW of CHS biomacromolecule to design hydrogel films with desired physicochemical and biochemical properties.
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Affiliation(s)
- Büşra Bakar
- Biochemistry and Biomaterials Research Laboratory, Department of Chemistry, Faculty of Arts and Science, İnönü University, 44280 Malatya, Türkiye
| | | | - Emre Birhanlı
- Department of Biology, Faculty of Arts and Science, İnönü University, 44280 Malatya, Türkiye.
| | - Ahmet Ulu
- Biochemistry and Biomaterials Research Laboratory, Department of Chemistry, Faculty of Arts and Science, İnönü University, 44280 Malatya, Türkiye.
| | | | - Burhan Ateş
- Biochemistry and Biomaterials Research Laboratory, Department of Chemistry, Faculty of Arts and Science, İnönü University, 44280 Malatya, Türkiye.
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7
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Kurabetta LK, Masti SP, Eelager MP, Gunaki MN, Madihalli S, Hunashyal AA, Chougale RB, Kumar S K P, Kadapure AJ. Physicochemical and antioxidant properties of tannic acid crosslinked cationic starch/chitosan based active films for ladyfinger packaging application. Int J Biol Macromol 2023; 253:127552. [PMID: 37865373 DOI: 10.1016/j.ijbiomac.2023.127552] [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: 08/30/2023] [Revised: 10/13/2023] [Accepted: 10/18/2023] [Indexed: 10/23/2023]
Abstract
In the present study, cationic starch (CS)/chitosan (CH) incorporated with tannic acid (TA)(CSCT) eco-friendly films were prepared by employing an inexpensive solvent casting technique. Influence of TA on the physicochemical and antimicrobial properties of CS/CH polymer matrix were studied. The FTIR findings and homogeneous, dense SEM micrographs confirms the effective interaction of TA with CS/CH polymer matrix. CSCT-3 active film displayed tensile strength of 26.99±1.91 MPa, which is more substantial than commercially available polyethylene (PE) (12-16 MPa) films. The active films exhibited excellent barrier properties against moisture and water, supported by increased water contact angle values (86.97±0.29°). Overall migration rate of active films was found to be below the permitted limit of 10mg/dm2. The active films showed around 56% of degradation in soil within 15 days. Besides, the active films showed concurring impact against food borne pathogens like E. coli, S. aureus and C. albicans. The CSCT-3 active film presented 90.83% of antioxidant capacity, demonstrating the effective prevention of food oxidation related deterioration. Ladyfinger packaging was inspected to examine the ability of active films as packaging material resulted in effectively resisting deterioration and extending shelf life in comparison with traditional PE packaging.
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Affiliation(s)
| | - Saraswati P Masti
- Department of Chemistry, Karnatak Science College, Dharwad 580 001, India.
| | | | | | - Suhasini Madihalli
- Department of Chemistry, Karnatak Science College, Dharwad 580 001, India
| | | | - Ravindra B Chougale
- P. G. Department of Studies in Chemistry, Karnatak University, Dharwad 580 003, India
| | - Praveen Kumar S K
- Department of Biochemistry, Karnatak University, Dharwad 580 003, India
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8
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Xiao Z, Liu C, Rong X, Sameen DE, Guo L, Zhang J, Chu X, Chen M, Liu Y, Qin W. Development of curcumin-containing polyvinyl alcohol/chitosan active/intelligent films for preservation and monitoring of Schizothorax prenanti fillets freshness. Int J Biol Macromol 2023; 253:127343. [PMID: 37820899 DOI: 10.1016/j.ijbiomac.2023.127343] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/22/2023] [Accepted: 10/08/2023] [Indexed: 10/13/2023]
Abstract
Active/intelligent films for the preservation and monitoring of Schizothorax prenanti fillets freshness were prepared by combining curcumin (CUR) with polyvinyl alcohol/chitosan (PVA/CS) matrix. SEM images showed that the CUR with a maximum content of 1.5 % (w/w) was evenly distributed in the composite matrix. The addition of CUR did not affect the chemical structure of PVA/CS matrix, as confirmed by FTIR investigation. When 1.5 % (w/w) CUR was added, the water vapor barrier property, tensile strength and antioxidant activity of the composite film were the best, which were 5.38 ± 0.25 × 10-11 g/m·s·Pa, 62.05 ± 1.68 MPa and 85.50 ± 3.63 %, respectively. Water solubility of PVA/CS/CUR-1.5 % film was reduced by approximately 27 % compared to PVA/CS film. After adding CUR, the antibacterial properties of the composite film increased significantly. Although the addition of CUR reduced the biodegradability of PVA/CS film, the PVA/CS/CUR-1.5 % film degraded >60 % within 5 weeks. By measuring pH, weight loss, total volatile base‑nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and total viable counts (TVC), the preservation effect of the composite films on the fish freshness was evaluated. The fish shelf life treated by PVA/CS/CUR-1.5 % film expanded from 3-6 days to 12-15 days at 4 °C. In addition, when PVA/CS/CUR-1.5 % film was used to monitor the fish freshness, it exhibited clear color fluctuations, from yellow to orange and to red, corresponding to first-grade freshness, second-grade freshness, and rottenness of the fish, respectively. As a result, the films can be successfully used for Schizothorax prenanti fillets preservation and deterioration monitoring.
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Affiliation(s)
- Zhenkun Xiao
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Chunyan Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xingyu Rong
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Lu Guo
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jie Zhang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xiyao Chu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Mingrui Chen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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9
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Westlake J, Laabei M, Jiang Y, Yew WC, Smith DL, Burrows AD, Xie M. Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging. ACS FOOD SCIENCE & TECHNOLOGY 2023; 3:1680-1693. [PMID: 37881445 PMCID: PMC10594654 DOI: 10.1021/acsfoodscitech.3c00222] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 09/21/2023] [Accepted: 09/27/2023] [Indexed: 10/27/2023]
Abstract
We report a novel cross-linked chitosan composite film containing vanillin, glycerol, and green tea extract. The effects of vanillin-mediated cross-linking and the incorporation of antimicrobial green tea polyphenols were investigated. The cross-linking effect, confirmed by Fourier transform infrared (FTIR) analysis, increased the tensile strength of the biopolymer film to 20.9 ± 3 MPa. The release kinetics of polyphenols from the chitosan-vanillin matrix was studied, and we reported an initial burst release (8 h) followed by controlled release (8 to 400 h). It was found that both vanillin and green tea polyphenols were successful inhibitors of foodborne bacteria, with a minimum inhibitory concentration of the tea polyphenols determined as 0.15 mg/mL (Staphylococcus aureus). These active components also displayed strong antioxidant capacities, with polyphenols quenching >80% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals at all concentrations tested. Degradation results revealed that there was a significant (>85%) mass loss of all samples after being buried in compost for 12 weeks. The biopolymeric films, prepared by solvent casting methods, adhere to green chemistry and waste valorization principles. The one-pot recipe reported may also be applied to other cross-linkers and active compounds with similar chemical functionalities. Based on the obtained results, the presented material provides a promising starting point for the development of a degradable active packaging material.
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Affiliation(s)
| | - Maisem Laabei
- Department
of Biology, University of Bath, Bath BA2 7AY, U.K.
| | - Yunhong Jiang
- Department
of Applied Sciences, Northumbria University, Newcastle NE7 7XA, U.K.
| | - Wen Chyin Yew
- Department
of Applied Sciences, Northumbria University, Newcastle NE7 7XA, U.K.
| | - Darren L. Smith
- Department
of Applied Sciences, Northumbria University, Newcastle NE7 7XA, U.K.
| | | | - Ming Xie
- Department
of Chemical Engineering, University of Bath, Bath BA2 7AY, U.K.
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10
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Kou X, Shi P, Gao C, Ma P, Xing H, Ke Q, Zhang D. Data-Driven Elucidation of Flavor Chemistry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:6789-6802. [PMID: 37102791 PMCID: PMC10176570 DOI: 10.1021/acs.jafc.3c00909] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Flavor molecules are commonly used in the food industry to enhance product quality and consumer experiences but are associated with potential human health risks, highlighting the need for safer alternatives. To address these health-associated challenges and promote reasonable application, several databases for flavor molecules have been constructed. However, no existing studies have comprehensively summarized these data resources according to quality, focused fields, and potential gaps. Here, we systematically summarized 25 flavor molecule databases published within the last 20 years and revealed that data inaccessibility, untimely updates, and nonstandard flavor descriptions are the main limitations of current studies. We examined the development of computational approaches (e.g., machine learning and molecular simulation) for the identification of novel flavor molecules and discussed their major challenges regarding throughput, model interpretability, and the lack of gold-standard data sets for equitable model evaluation. Additionally, we discussed future strategies for the mining and designing of novel flavor molecules based on multi-omics and artificial intelligence to provide a new foundation for flavor science research.
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Affiliation(s)
- Xingran Kou
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Peiqin Shi
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Chukun Gao
- Laboratory for Physical Chemistry, ETH Zürich, 8093 Zürich, Switzerland
| | - Peihua Ma
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Huadong Xing
- CAS Key Laboratory of Computational Biology, Shanghai Institute of Nutrition and Health, University of Chinese Academy of Sciences, Chinese Academy of Sciences, Shanghai 200031, China
| | - Qinfei Ke
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Dachuan Zhang
- National Centre of Competence in Research (NCCR) Catalysis, Institute of Environmental Engineering, ETH Zürich, 8093 Zürich, Switzerland
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