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Bian Z, Wu X, Sun X, Huang X, Zhuo X, Wang H, Komarneni S, Zhang K, Ni Z, Hu G. Gellan gum and pullulan-based films with triple functionalities of antioxidant, antibacterial and freshness indication properties for food packaging. Int J Biol Macromol 2024; 278:134825. [PMID: 39154683 DOI: 10.1016/j.ijbiomac.2024.134825] [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: 06/04/2024] [Revised: 07/22/2024] [Accepted: 08/15/2024] [Indexed: 08/20/2024]
Abstract
The objective of this research was to fabricate pH-responsive and active films based on gellan gum (GG) and pullulan (PL) with extracts of Broussonetia papyrifera fruits (BPFE) and leaves (BPLE) by a casting method. Results indicated that the extracts had good compatibility with GG and PL, which were uniformly distributed throughout the matrix. The incorporation of BPFE and BPLE increased the thickness, UV-vis barrier property, mechanical strength, thermal stability and moisture content of the films, while decreasing the water contact angle. Notably, the films exhibited enhanced antioxidant properties, with maximum radical scavenging rates of 77.45 % using 2,2 Diphenyl-1-picrylhydrazyl and 66.21 % using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid). The antibacterial capability of the films also increased significantly after adding BPLE and BPFE. The results of XRD and FTIR showed that BPFE was bound to GG and PL by hydrogen bond. The release behavior of BPFE from the films agreed best with the first-level kinetic model. Furthermore, the films displayed obvious color responses to ammonia gas and different pH environments. Simultaneously, the films were applied to monitor the freshness of Pelteobagrus fulvidraco fish. The color parameters of the films demonstrated high correlations with the freshness indexes measured through standard laboratory procedures.
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Affiliation(s)
- Zhentao Bian
- Chemical Technology, Institute of Chemical Technology, China University of Mining &Technology, Xuzhou 221116, Jiangsu Province, PR China; Bio-based Functional Materials and Composite Technology Research Center, School of Chemistry and Chemical Engineering, Suzhou University, Suzhou 234000, Anhui Province, PR China; Anhui Key Laboratory of Spin Electron and Nanomaterials (Cultivating Base), Suzhou University, Suzhou, Anhui 234000, PR China
| | - Xiaoqian Wu
- Bio-based Functional Materials and Composite Technology Research Center, School of Chemistry and Chemical Engineering, Suzhou University, Suzhou 234000, Anhui Province, PR China
| | - Xiujun Sun
- Bio-based Functional Materials and Composite Technology Research Center, School of Chemistry and Chemical Engineering, Suzhou University, Suzhou 234000, Anhui Province, PR China
| | - Xinran Huang
- Bio-based Functional Materials and Composite Technology Research Center, School of Chemistry and Chemical Engineering, Suzhou University, Suzhou 234000, Anhui Province, PR China; Anhui Key Laboratory of Spin Electron and Nanomaterials (Cultivating Base), Suzhou University, Suzhou, Anhui 234000, PR China
| | - Xin Zhuo
- Bio-based Functional Materials and Composite Technology Research Center, School of Chemistry and Chemical Engineering, Suzhou University, Suzhou 234000, Anhui Province, PR China; Anhui Key Laboratory of Spin Electron and Nanomaterials (Cultivating Base), Suzhou University, Suzhou, Anhui 234000, PR China
| | - Hongyan Wang
- Bio-based Functional Materials and Composite Technology Research Center, School of Chemistry and Chemical Engineering, Suzhou University, Suzhou 234000, Anhui Province, PR China
| | - Sridhar Komarneni
- Materials Research Institute and Department of Ecosystem Science and Management, 204 Energy and the Environment Laboratory, The Pennsylvania State University, University Park, PA 16802, USA
| | - Keying Zhang
- Bio-based Functional Materials and Composite Technology Research Center, School of Chemistry and Chemical Engineering, Suzhou University, Suzhou 234000, Anhui Province, PR China; Anhui Key Laboratory of Spin Electron and Nanomaterials (Cultivating Base), Suzhou University, Suzhou, Anhui 234000, PR China.
| | - Zhonghai Ni
- Chemical Technology, Institute of Chemical Technology, China University of Mining &Technology, Xuzhou 221116, Jiangsu Province, PR China.
| | - Guangzhou Hu
- Chemical Technology, Institute of Chemical Technology, China University of Mining &Technology, Xuzhou 221116, Jiangsu Province, PR China.
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2
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Li X, Wu M, Xia M, Salama M, Sun H, Ding L, Huang X, Shu D, Cai Z. A promising food-grade protector for Retinyl acetate emulsions with fibrillated egg white. Food Chem 2024; 449:139158. [PMID: 38608602 DOI: 10.1016/j.foodchem.2024.139158] [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: 10/10/2023] [Revised: 03/23/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024]
Abstract
This work presents a novel use of fibrous egg white protein (FEWP) in food preservation and nutraceutical applications. In this study, food-grade FEWP was used as an encapsulating material, along with chitosan (CS), to stabilize emulsions. The emulsion system was then used as a delivery system to improve the stability of retinyl acetate (RA). The structural and functional properties, as well as the stability and rheological behavior of the FEWP/CS copolymer, was investigated. The stability of RA-enriched emulsions was also evaluated. FEWP and CS stabilized emulsions exhibited smaller particle size and enhanced stability against different ionic strengths and storage periods. Additionally, RA-encapsulated emulsions stabilized by FEWP:CS (25:1 w/w) effectively inhibited apple browning. This study provides a promising strategy for delivering antioxidant components, highlighting its potential in food preservation and nutraceutical applications.
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Affiliation(s)
- Xiaomeng Li
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Mengyao Wu
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Minquan Xia
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Mohamed Salama
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Dairy Department, National Research Centre, Giza 12566, Egypt
| | - Haoyang Sun
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Lixian Ding
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Xi Huang
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Dewei Shu
- Zaozhuang Key Laboratory of Egg Nutrition and Health, Zaozhuang Jensur Bio-pharmaceutical Co., Ltd, Shandong 277000, China
| | - Zhaoxia Cai
- Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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3
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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] [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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4
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Ni Y, Li Y, Wang M, Li H, Zhang W, Tan L, Zhao J, Xu B. Chitosan-based packaging films with antibacterial-sterilization integrated continuous activity for extending the shelf life of perishable foods. Int J Biol Macromol 2024; 275:133351. [PMID: 38945713 DOI: 10.1016/j.ijbiomac.2024.133351] [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: 03/30/2024] [Revised: 06/18/2024] [Accepted: 06/20/2024] [Indexed: 07/02/2024]
Abstract
The current food packaging films can be preservative but lack the function of combining antibacterial and sterilization which lead to films can not maximize prolong shelf life of perishable foods. This study provided a new strategy to realize prolonging shelf life of perishable foods by integrating antibacterial and sterilization which focused on applying photodynamic inactivation to films with continuous activity, where curcumin (CUR) and sodium copper chlorophyll (SCC) were loaded into chitosan (CS) films. Compared to pure CS films, the barrier capacity (oxygen permeability and water vapor permeability) and mechanical properties of composite films were improved by introducing CUR and SCC. In addition, the composite film can effectively against food-borne pathogenic bacteria and significantly prolong the shelf life of cherries and pork. The provided strategy has potential application prospects in food preservation packaging.
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Affiliation(s)
- Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui Province, China
| | - Yumeng Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Mengyi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Haoran Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Wendi Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Lijun Tan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Jinsong Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui Province, China.
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5
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Liu M, Zou X, Wu X, Li X, Chen H, Pan F, Zhang Y, Fang X, Tian W, Peng W. Preparation of chitosan/Tenebrio molitor larvae protein/curcumin active packaging film and its application in blueberry preservation. Int J Biol Macromol 2024; 275:133675. [PMID: 38971287 DOI: 10.1016/j.ijbiomac.2024.133675] [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: 05/28/2024] [Revised: 06/30/2024] [Accepted: 07/03/2024] [Indexed: 07/08/2024]
Abstract
With growing concerns about postharvest spoilage of fruits, higher requirements have been placed on high-performance and sustainable active packaging materials. In this study, we prepared curcumin-based functional composite films using chitosan (CS) and Tenebrio molitor larvae protein (TMP) as the substrates. The effects of curcumin concentration on the structural and physicochemical properties of the composite films were determined. Curcumin was equally distributed in the polymer film through physical interactions. Furthermore, the curcumin composite film with 0.3 % addition exhibited a 27.39 % increase in elongation at break (EBA), a 37.04 % increase in the water vapor barrier, and strong UV-blocking properties and antioxidant activity compared with the control film (CS/TMP). The degradation experiment of the composite film on natural soil revealed that the composite film exhibited good biodegradability and environmental protection. Furthermore, the applicability of functional composite films for preserving blueberries was investigated. Compared with the control film and polyethylene (PE) films, the prepared composite films packaging treatment reduced the decay rate and weight loss rate of blueberries during storage, delayed softening and aging, and maintained the quality of blueberries. Using sustainable protein resources (TMP) and natural polysaccharides as packaging materials provides an economically, feasible and sustainable way to achieve the functional preservation of biomass materials.
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Affiliation(s)
- Mengyao Liu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xu Zou
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xinning Wu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xiangxin Li
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Hualei Chen
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Fei Pan
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Yuan Zhang
- School of plant protection, Anhui agricultural university, Hefei 230036, China
| | - Xiaoming Fang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Wenli Tian
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
| | - Wenjun Peng
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
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6
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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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7
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Guo C, Li Y, Zhang H, Zhang Q, Wu X, Wang Y, Sun F, Shi S, Xia X. A review on improving the sensitivity and color stability of naturally sourced pH-sensitive indicator films. Compr Rev Food Sci Food Saf 2024; 23:e13390. [PMID: 39031881 DOI: 10.1111/1541-4337.13390] [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: 01/11/2024] [Revised: 04/26/2024] [Accepted: 05/19/2024] [Indexed: 07/22/2024]
Abstract
Naturally sourced pH-sensitive indicator films are of interest for real-time monitoring of food freshness through color changes because of their safety. Therefore, natural pigments for indicator films are required. However, pigment stability is affected by environmental factors, which can in turn affect the sensitivity and color stability of the pH-sensitive indicator film. First, natural pigments (anthocyanin, betalain, curcumin, alizarin, and shikonin) commonly used in pH-sensitive indicator films are presented. Subsequently, the mechanisms behind the change in pigment color under different pH environments and their applications in monitoring food freshness are also described. Third, influence factors, such as the sources, types, and pH sensitivity of pigments, as well as environmental parameters (light, temperature, humidity, and oxygen) of sensitivity and color stability, are analyzed. Finally, methods for improving the pH-sensitive indicator film are explored, encapsulation of natural pigments, incorporation of a hydrophobic film-forming matrix or function material, and protective layer have been shown to enhance the color stability of indicator films, the addition of copigments or mental ions, blending of different natural pigments, and the utilization of electrospinning have been proved to increase the color sensitivity of indicator films. This review could provide theoretical support for the development of naturally sourced pH-sensitive indicator films with high stability and sensitivity and facilitate the development in the field of monitoring food freshness.
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Affiliation(s)
- Chang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Hao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Quanyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiaodan Wu
- Heilongjiang North Fish Fishing Industry Group Co., Ltd, Daqing, Heilongjiang, China
| | - Ying Wang
- Heilongjiang North Fish Fishing Industry Group Co., Ltd, Daqing, Heilongjiang, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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8
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Nabeel Ahmad H, Yong Y, Wang S, Munawar N, Zhu J. Development of novel carboxymethyl cellulose/gelatin-based edible films with pomegranate peel extract as antibacterial/antioxidant agents for beef preservation. Food Chem 2024; 443:138511. [PMID: 38290302 DOI: 10.1016/j.foodchem.2024.138511] [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: 10/20/2023] [Revised: 01/09/2024] [Accepted: 01/17/2024] [Indexed: 02/01/2024]
Abstract
Novel antioxidant and antibacterial composite films were fabricated by incorporating pomegranate peel extract (PPE) into gelatin and carboxymethyl cellulose matrices. Increasing PPE concentration significantly (p < 0.05) altered physical properties and improved UV (decrease in light transmission 87.30 % to 9.89 % at 400 nm) and water resistance, while FTIR and molecular docking results revealed hydrogen bonding between PPE and film matrix. PPE incorporation enhanced antioxidant activity up to 84.15 ± 0.12 % and also restricted gram-positive and gram-negative bacterial growth by 72.4 % and 65.9 % respectively after 24 h, measured by antimicrobial absorption assays. For beef packaging applications at refrigeration temperatures, PPE films were most effective at extending shelf-life up to 3 days, as evidenced by reduced total viable counts, total volatile basic nitrogen, weight loss, and pH changes compared to control films. Therefore, these antioxidant and antibacterial films have potential applications in food packaging to protect against mechanical stress, light exposure, microbial spoilage, and oxidative free radicals.
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Affiliation(s)
- 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, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - 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, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shancan Wang
- 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, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Noshaba Munawar
- 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, College of Animal Science and Technology, 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, College of Animal Science and Technology, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China.
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9
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Ganie SA, Naik RA, Dar OA, Rather LJ, Assiri MA, Li Q. Design and fabrication of functionalized curdlan-curcumin delivery system to facilitate the therapeutic effects of curcumin on breast cancer. Int J Biol Macromol 2024; 267:131388. [PMID: 38608982 DOI: 10.1016/j.ijbiomac.2024.131388] [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: 12/04/2023] [Revised: 03/23/2024] [Accepted: 04/03/2024] [Indexed: 04/14/2024]
Abstract
We developed a facile method for the fabrication of a biodegradable delivery system composed of two blocks: curdlan and curcumin. This was achieved by chemical functionalization of curdlan through tosylation, amination followed by complexation with curcumin. A comprehensive evaluation of structural characterization and component stability showed that cur-cum complex exhibited better anticancer properties with enhanced thermal properties. The cur-cum complex shows pH sensitive sustained release behaviour with higher release at acidic pH and kinetic data of drug release follows the Korsmeyer-Peppas model. The cur-cum complex has ability to block the proliferation of the MCF-7 cell line as revealed by MTT assay which showed increased toxicity of cur-cum complex against these cell lines. The results obtained from western blot analysis demonstrated that the co-administration of cur and cum effectively induced apoptosis in MCF-7 cells. This effect was observed by a considerable upregulation of the Bcl-2/Bax ratio, a decline in mRNA expression of LDHA, level of lactate and LDH activity. The results clearly depict the role of functionalized curdlan as efficient carrier for curcumin delivery with prolonged, sustained release and enhanced bioavailability, thereby improving the overall anticancer activity.
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Affiliation(s)
- Showkat Ali Ganie
- State Key Laboratory of Resource Insects, Chongqing Engineering Research Centre for Biomaterial Fiber and Modern Textile, College of Sericulture, Textile and Biomass Science, Southwest University, 400715 Chongqing, PR China.
| | - Rayees Ahmad Naik
- Department of Zoology, Dr. Harisingh Gour Vishwavidyalaya Sagar, Madhya Pradesh 470003, India
| | - Ovas Ahmad Dar
- College of Pharmaceutical Sciences, Southwest University, 400715 Chongqing, PR China.
| | - Luqman Jameel Rather
- State Key Laboratory of Resource Insects, Chongqing Engineering Research Centre for Biomaterial Fiber and Modern Textile, College of Sericulture, Textile and Biomass Science, Southwest University, 400715 Chongqing, PR China
| | - Mohammed A Assiri
- Department of Chemistry, Faculty of Science, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia.
| | - Qing Li
- State Key Laboratory of Resource Insects, Chongqing Engineering Research Centre for Biomaterial Fiber and Modern Textile, College of Sericulture, Textile and Biomass Science, Southwest University, 400715 Chongqing, PR China.
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10
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Wang R, Chen Z, Shu Y, Wang Y, Wang W, Zhu H, Sun J, Ma Q. Apple pectin-based active films to preserve oil: Effects of naturally branched phytoglycogen-curcumin host. Int J Biol Macromol 2024; 266:131218. [PMID: 38552681 DOI: 10.1016/j.ijbiomac.2024.131218] [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: 01/15/2024] [Revised: 03/22/2024] [Accepted: 03/26/2024] [Indexed: 04/01/2024]
Abstract
Pectin has excellent film-forming properties, but its functional properties need to be enhanced. Therefore, we constructed naturally branched phytoglycogen (PG) nanoparticles to solubilize curcumin (CCM) and further enhance the properties of apple pectin-based active films. The size of the PG spherical particles ranged from 30 to 100 nm with some aggregates. The branch density of the PG was 6.02 %. These PG nanoparticles increased the solubility of CCM nearly 1742-fold and a nanosized phytoglycogen-curcumin (PG-CCM) host was formed via hydrogen bonding and hydrophobic interaction. This host promoted the formation of pectin-based films with a dense structure and increased their tensile strength to 23.51 MPa. The coefficient to water vapor permeability, oxygen permeability and carbon dioxide permeability were all decreased indicating their barrier performance were improved. Among them, the oxygen permeability coefficient decreased most, from 1.14 × 10-7 g·m-1·s-1 to 0.8 × 10-7 g·m-1·s-1. Also, the transmittance of the active film at 280 nm and 660 nm decreased to 0.65 % and 72.10 %. Antioxidant and antibacterial properties were significantly enhanced (P < 0.05). And the results showed this film was an excellent oil packaging material. The active film incorporating PG-CCM host can replace heat-sealed plastic bags/pouch made from polyethylene and polypropylene synthetic plastics, and solve the problem that plastic packaging is difficult to degrade and cannot be squeezed clean. This provides a new conceptual framework for developing pectin-based active films by incorporating of PG and CCM.
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Affiliation(s)
- Rui Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Zhizhou Chen
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Ying Shu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Yufan Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Hanyu Zhu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, PR China.
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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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Li H, Liu M, Li J, Zhang X, Zhang H, Zheng L, Xia N, We I A, Hua S. 3D Printing of smart labels with curcumin-loaded soy protein isolate. Int J Biol Macromol 2024; 255:128211. [PMID: 37989429 DOI: 10.1016/j.ijbiomac.2023.128211] [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: 08/30/2023] [Revised: 10/25/2023] [Accepted: 11/15/2023] [Indexed: 11/23/2023]
Abstract
A two-step method for preparing smart labels that can monitor food freshness through color change is presented. The conventional casting method for such labels is not cost-effective, as it uses organic solvents and requires additional cutting processes. Our method is more eco-friendly and customizable, as it uses water as the sole solvent and 3D printing as the fabrication technique. First, curcumin was encapsulated with soy protein isolate (SPI) by a pH-driven method involving hydrogen bonding and hydrophobic interactions. Subsequently, the SPI-curcumin complex was blended with gelatin to create a printable ink. The ink has suitable rheological properties for extrusion, with a yield stress of 400-600 Pa and a viscosity of 122.93-142.82 Pa·s at the optimal printing temperature. The complex modulus of the ink increases to above 2 × 103 Pa when cooled to 25 °C, indicating rapid gel formation. The application of these smart labels to minced meat demonstrated their ability to reflect its freshness by transitioning from yellow to red. Furthermore, the printability and mechanical properties of the labels can be adjusted by changing the glycerol/water ratio. This innovative approach is a promising solution for producing environmentally friendly and customizable smart labels for food freshness monitoring.
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Affiliation(s)
- Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Jinghong Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Xiaohan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Afeng We I
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Shihui Hua
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
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