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Yong Y, Ahmad HN, Gu Y, Zhu X, Wen Y, Guo L, Zhu J. The synergistic effect of polyphenols and polypeptides for plant-based bioplastic film - Enhanced UV resistance, antioxidant and antibacterial performance. Food Chem 2024; 460:140746. [PMID: 39126951 DOI: 10.1016/j.foodchem.2024.140746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2024] [Revised: 07/20/2024] [Accepted: 07/31/2024] [Indexed: 08/12/2024]
Abstract
The exceptional biodegradability and active biological functions of bio-based packaging materials have attracted increasing interest. In this study, a bioplastic film was developed by introducing simultaneously polyphenols (tea polyphenols, TPs) and peptides (nisin) into a soy protein isolate/sodium alginate (SPI/SA) based film-forming matrix. The research results revealed that the dynamic coordinated interaction between TPs and nisin enhanced mechanical properties, UV-resistance, and thermal stability of bioplastic films. Furthermore, the bioplastic film exhibited antibacterial activity and antioxidant properties. Significantly, biofilm growth of Staphylococcus aureus treated with TPs-5/Nisin-5 bioplastic film was inhibited by 91.12% compared to the blank group. The shelf life of beef with TPs-5/Nisin-5 bioplastic film was prolonged by 2 days because of the synergistic effect of TPs and nisin. Additionally, the bioplastic film biodegraded in the natural environment about 21 days. This environmentally friendly regeneration strategy and the integration of advantageous functions provided ideas for the development of active food packaging.
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Affiliation(s)
- Yueyuan Yong
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yingying Gu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China; Professional Master's Program in Biology and Medicine, College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaotong Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Youhong Wen
- Experts Workstation for Functional Beef Research and Development, Shaanxi Nanxiangshenghe Food Technology Company, Zhenba, Shaanxi 723600, China
| | - Lianhong Guo
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China; Professional Master's Program in Biology and Medicine, College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Experts Workstation for Functional Beef Research and Development, Shaanxi Nanxiangshenghe Food Technology Company, Zhenba, Shaanxi 723600, China.
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2
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Liu YH, Xu Y, He YT, Wen JL, Yuan TQ. Lignocellulosic biomass-derived functional nanocellulose for food-related applications: A review. Int J Biol Macromol 2024; 277:134536. [PMID: 39111481 DOI: 10.1016/j.ijbiomac.2024.134536] [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: 04/02/2024] [Revised: 07/14/2024] [Accepted: 08/04/2024] [Indexed: 08/11/2024]
Abstract
In recent years, nanocellulose (NC) has gained significant attention due to its remarkable properties, such as adjustable surface chemistry, extraordinary biological properties, low toxicity and low density. This review summarizes the preparation of NC derived from lignocellulosic biomass (LCB), including cellulose nanofibrils (CNF), cellulose nanocrystals (CNC), and lignin-containing cellulose nanofibrils (LCNF). It focuses on examining the impact of non-cellulosic components such as lignin and hemicellulose on the functionality of NC. Additionally, various surface modification strategies of NC were discussed, including esterification, etherification and silylation. The review also emphasizes the progress of NC application in areas such as Pickering emulsions, food packaging materials, food additives, and hydrogels. Finally, the prospects for producing NC from LCB and its application in food-related fields are examined. This work aims to demonstrate the effective benefits of preparing NC from lignocellulosic biomass and its potential application in the food industry.
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Affiliation(s)
- Yi-Hui Liu
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Ying Xu
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Yu-Tong He
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Jia-Long Wen
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China.
| | - Tong-Qi Yuan
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China; State Key Laboratory of Efficient Production of Forest Resources, Beijing Forestry University, Beijing 100083, China
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Ren H, Huang Y, Yang W, Ling Z, Liu S, Zheng S, Li S, Wang Y, Pan L, Fan W, Zheng Y. Emerging nanocellulose from agricultural waste: Recent advances in preparation and applications in biobased food packaging. Int J Biol Macromol 2024; 277:134512. [PMID: 39111480 DOI: 10.1016/j.ijbiomac.2024.134512] [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: 04/09/2024] [Revised: 07/30/2024] [Accepted: 08/03/2024] [Indexed: 08/11/2024]
Abstract
With the increasing emphasis on sustainability and eco-friendliness, a novel biodegradable packaging materials has received unprecedented attention. Nanocellulose, owing to its high crystallinity, degradability, minimal toxicity, and outstanding biocompatibility, has gained considerable interest in the field of sustainable packaging. This review provided a comprehensive perspective about the recent advances and future development of cellulose nanocrystals (CNCs) and cellulose nanofibers (CNFs). We first introduced the utilization of agricultural waste for nanocellulose production, such as straw, bagasse, fruit byproducts, and shells. Next, we discussed the preparation process of nanocellulose from various agricultural wastes and expounded the advantages and shortcomings of different methods. Subsequently, this review offered an in-depth investigation on the application of nanocellulose in food packaging, especially the function and packaged form of nanocellulose on food preservation. Finally, the safety evaluation of nanocellulose in food packaging is conducted to enlighten and promote the perfection of relevant regulatory documents. In short, this review provided valuable insights for potential research on the biobased materials utilized in future food packaging.
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Affiliation(s)
- Haiwei Ren
- School of Life Science and Engineering, Lanzhou University of Technology, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China; China Northwest Collaborative Innovation Center of Low-carbon Unbanization Technologies of Gansu and MOE, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China
| | - Yu Huang
- School of Life Science and Engineering, Lanzhou University of Technology, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China
| | - Weixia Yang
- School of Life Science and Engineering, Lanzhou University of Technology, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China; China Northwest Collaborative Innovation Center of Low-carbon Unbanization Technologies of Gansu and MOE, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China.
| | - Zhe Ling
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, PR China
| | - Sifan Liu
- School of Life Science and Engineering, Lanzhou University of Technology, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China
| | - Shiyu Zheng
- School of Life Science and Engineering, Lanzhou University of Technology, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China
| | - Siqi Li
- School of Life Science and Engineering, Lanzhou University of Technology, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China
| | - Yu Wang
- China Northwest Collaborative Innovation Center of Low-carbon Unbanization Technologies of Gansu and MOE, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China
| | - Lichao Pan
- School of Life Science and Engineering, Lanzhou University of Technology, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China
| | - Wenguang Fan
- School of Life Science and Engineering, Lanzhou University of Technology, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China
| | - Yi Zheng
- Department of Grain Science and Industry, Kansas State University, 101C BIVAP, 1980 Kimball Avenue, Manhattan, KS 66506, United States
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Raza M, Jawaid M, Abu-Jdayil B. Enhanced nanocellulose extraction from date palm waste: green solvent hydrolysis with transition metal complex. Sci Rep 2024; 14:21960. [PMID: 39304684 DOI: 10.1038/s41598-024-72078-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Accepted: 09/03/2024] [Indexed: 09/22/2024] Open
Abstract
This study presents a novel method for nanocellulose production using [Bmim]Cl as a green solvent, with enhanced hydrolysis efficiency achieved through the addition of a transition metal complex as a catalyst. The redox capability of the transition metal complex to break the glycosidic bonds in cellulose is amplified by the addition of an oxidizing agent. This protocol represents the latest innovation in the field of nanocellulose production, resulting in improved yield and reduced particle size. Nanocellulose (NC) was extracted from date seeds using 1-butyl-3-methylimidazolium chloride [Bmim]Cl coupled with a transition metal complex comprising copper metal and pyridine as a ligand along withH 2 O 2 as an oxidizing agent. Unlike conventional [Bmim]Cl hydrolysis, which typically yields only microcrystalline cellulose (MCC), this approach resulted in a 25% higher yield of NC than that of MCC. Dynamic light scattering analysis showed a substantial reduction in hydrodiameter from 1200 nm for MCC to 128.7 nm for NC, highlighting the remarkable efficiency of this process. Thermal analysis demonstrated the high stability of NC, which showed a T onset of 286 °C and an activation energy ( E a ) of 220.41 kJ/mol. X-ray diffraction analysis indicated that NC possessed a high degree of crystallinity (C rl = 70.28%). Furthermore, NC underwent modification with 3-aminopropyltriethoxysilane to replace free hydroxyl groups (-OH), making it redispersal and suitable for various applications. This modification was confirmed through Fourier transform infrared spectroscopy, which showed the presence of characteristic functional groups, and energy-dispersive X-ray spectroscopy, which verified the elemental composition. Zeta potential measurements revealed surface charge differences, with MCC at - 27.87 mV, NC at - 27.28 mV, and modified NC at - 44.72 mV, indicating improved colloidal stability after modification. These findings highlight the protocol's effectiveness and its potential impact on the NC production industry, offering improved yields and the production of nanosized fibers using green solvents.
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Affiliation(s)
- Mohsin Raza
- Chemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University, PO BOX 15551, Al Ain, United Arab Emirates
| | - Mohammad Jawaid
- Chemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University, PO BOX 15551, Al Ain, United Arab Emirates
| | - Basim Abu-Jdayil
- Chemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University, PO BOX 15551, Al Ain, United Arab Emirates.
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Zheng R, Liao G, Kang J, Xiong S, Liu Y. An intelligent myofibrillar protein film for monitoring fish freshness by recognizing differences in anthocyanin (Lycium ruthenicum)-induced color change. Food Res Int 2024; 192:114777. [PMID: 39147462 DOI: 10.1016/j.foodres.2024.114777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 06/26/2024] [Accepted: 07/14/2024] [Indexed: 08/17/2024]
Abstract
A novel smart film MP/BNC/ACN for real-time monitoring of fish freshness was developed using myofibrillar protein (MP) and bacterial nanocellulose (BNC) as film raw materials and anthocyanin (Lycium ruthenicum, ACN) as an indicator. Firstly, the film containing 1 % ACN (MP/BNC/ACN1) was found to have a moderate thickness (0.44 ± 0.01 mm) and superior mechanical properties (tensile strength (TS) = 8.53 ± 0.11 MPa; elongation at break (EB) = 24.85 ± 1.38 %) by determining the physical structure. The covalent, electrostatic, and hydrogen bonding interactions between anthocyanin and the film matrix were identified and confirmed by FT-IR spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscope (SEM) analysis. A comprehensive evaluation concluded that MP/BNC/ACN1 exhibited excellent trimethylamine (TMA) sensitivity (total color difference (ΔE), ΔETMA0-1000 = 4.47-31.05; limit of detection (LOD), LOD = 1.03) and UV stability (ΔE96h = 4.16 ± 0.13). The performance of the films in assessing fish freshness was evaluated, principal component analysis (PCA) and hierarchical cluster analysis (HCA) revealed that MP/BNC/ACN1 (ΔE2-10d = 16.84-32.05) could clearly distinguish between fresh (0-2 d), sub-fresh (4-6 d), and spoiled (8-10 d) stages of fish, which corresponded to the film colors of red, light red, and gray-black. In conclusion, this study addresses the limitation that intelligent films cannot visually discern real-time freshness during fish storage and provides a promising approach for real-time fish freshness monitoring.
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Affiliation(s)
- Renyu Zheng
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, P. R. China
| | - Guangming Liao
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, P. R. China
| | - Jiajia Kang
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, P. R. China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, P. R. China
| | - Youming Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wu'han 710119, China.
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Li X, Chen S, Shao J, Bai M, Zhang Z, Song P, Jiang S, Li J. From waste to strength: Tailor-made enzyme activation design transformation of denatured soy meal into high-performance all-biomass adhesive. Int J Biol Macromol 2024; 273:133054. [PMID: 38862054 DOI: 10.1016/j.ijbiomac.2024.133054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 05/26/2024] [Accepted: 06/07/2024] [Indexed: 06/13/2024]
Abstract
Given the severe protein denaturation and self-aggregation during the high-temperature desolubilization, denatured soy meal (DSM) is limited by its low reactivity, high viscosity, and poor water solubility. Preparing low-cost and high-performance adhesives with DSM as the key feedstock is still challenging. Herein, this study reveals a double-enzyme co-activation method targeting DSM with the glycosidic bonds in protein-carbohydrate complexes and partial amide bonds in protein, increasing the protein dispersion index from 10.2 % to 75.1 % improves the reactivity of DSM. The green crosslinker transglutaminase (TGase) constructs a robust adhesive isopeptide bond network with high water-resistant bonding strength comparable to chemical crosslinkers. The adhesive has demonstrated high dry/wet shear strength (2.56 and 0.93 MPa) for plywood. After molecular recombination by enzyme strategy, the adhesive had the proper viscosity, high reactivity, and strong water resistance. This research showcases a novel perspective on developing a DSM-based adhesive and blazes new avenues for changes in protein structural function and adhesive performance.
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Affiliation(s)
- Xinyi Li
- State Key Laboratory of Efficient Production of Forest Resources, MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China
| | - Shiqing Chen
- State Key Laboratory of Efficient Production of Forest Resources, MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China
| | - Jiawei Shao
- State Key Laboratory of Efficient Production of Forest Resources, MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China
| | - Mingyang Bai
- State Key Laboratory of Efficient Production of Forest Resources, MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China
| | - Zhicheng Zhang
- State Key Laboratory of Efficient Production of Forest Resources, MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China
| | - Pingan Song
- Centre for Future Materials, School of Agriculture and Environmental Science, University of Southern Queensland, Springfield 4300, Australia
| | - Shuaicheng Jiang
- State Key Laboratory of Efficient Production of Forest Resources, MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China.
| | - Jianzhang Li
- State Key Laboratory of Efficient Production of Forest Resources, MOE Key Laboratory of Wood Material Science and Application & Beijing Key Laboratory of Wood Science and Engineering, Beijing Forestry University, Beijing 100083, China.
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Martins VFR, Pintado ME, Morais RMSC, Morais AMMB. Recent Highlights in Sustainable Bio-Based Edible Films and Coatings for Fruit and Vegetable Applications. Foods 2024; 13:318. [PMID: 38275685 PMCID: PMC10814993 DOI: 10.3390/foods13020318] [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: 12/29/2023] [Revised: 01/15/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024] Open
Abstract
The present review paper focuses on recent developments in edible films and coatings made of base compounds from biological sources, namely plants, animals, algae, and microorganisms. These sources include by-products, residues, and wastes from agro-food industries and sea products that contribute to sustainability concerns. Chitosan, derived from animal biological sources, such as crustacean exoskeletons, has been the most studied base compound over the past three years. Polysaccharides typically constitute no more than 3-5% of the film/coating base solution, with some exceptions, like Arabic gum. Proteins and lipids may be present in higher concentrations, such as zein and beeswax. This review also discusses the enrichment of these bio-based films and coatings with various functional and/or bioactive compounds to confer or enhance their functionalities, such as antimicrobial, antioxidant, and anti-enzymatic properties, as well as physical properties. Whenever possible, a comparative analysis among different formulations was performed. The results of the applications of these edible films and coatings to fruit and vegetable products are also described, including shelf life extension, inhibition of microbial growth, and prevention of oxidation. This review also explores novel types of packaging, such as active and intelligent packaging. The potential health benefits of edible films and coatings, as well as the biodegradability of films, are also discussed. Finally, this review addresses recent innovations in the edible films and coatings industry, including the use of nanotechnologies, aerogels, and probiotics, and provides future perspectives and the challenges that the sector is facing.
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Affiliation(s)
| | | | | | - Alcina M. M. B. Morais
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal; (V.F.R.M.); (M.E.P.); (R.M.S.C.M.)
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