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Zhou L, Zhang D, Bu N, Huang L, Lin H, Liu W, Cao G, Mu R, Pang J, Wang L. Robust construction of konjac glucomannan/polylactic acid nanofibrous films incorporated with carvacrol via microfluidic blow spinning for food packaging. Int J Biol Macromol 2024; 266:131250. [PMID: 38556241 DOI: 10.1016/j.ijbiomac.2024.131250] [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: 10/24/2023] [Revised: 03/01/2024] [Accepted: 03/27/2024] [Indexed: 04/02/2024]
Abstract
In recent years, the application of biopolymer-based nanofibers prepared via microfluidic blow spinning (MBS) for food packaging has continuously increased due to their advantages of biocompatibility, biodegradability, and safety. However, the poor spinnability, undesirable water barrier capacity, and loss of antibacterial and antioxidant properties of biopolymer-based nanofibers strictly restrict their real-world applications. In this work, carvacrol (CV) incorporated konjac glucomannan (KGM)/polylactic acid (PLA) nanofibrous films (KP-CV) were produced by MBS. The FTIR spectra and XRD analysis revealed the hydrogen bonding interactions among CV, PLA, and KGM, thus significantly improving the TS of KP-CV nanofibrous films from 0.23 to 1.27 MPa with increased content of CV from 0 % to 5 %. Besides, KP-CV nanofibrous films showed improved thermal stability, excellent hydrophobicity (WCA: 128.19°, WVP: 1.02 g mm/m2 h kPa), and sustained release of CV combined with good antioxidant activities (DPPH radical scavenging activity: 77.51 ± 1.57 %), and antibacterial properties against S. aureus (inhibition zone: 26.33 mm) and E. coli (inhibition zone: 22.67 mm). Therefore, as prepared KP-CV nanofibrous films can be potentially applied as packaging materials for the extended shelf life of cherry tomatoes.
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Affiliation(s)
- Lizhen Zhou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Di Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Liying Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huanglong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wei Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Guoyu Cao
- Department of Food, Minbei Vocational and Technical College, Nanping 353000, China
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Colloid and Interface Chemistry, Ministry of Education, Shandong University, Jinan 250100, China.
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Wang W, Li T, Chen J, Ye Y. Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken. Foods 2023; 12:2560. [PMID: 37444298 PMCID: PMC10341335 DOI: 10.3390/foods12132560] [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: 05/31/2023] [Revised: 06/26/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
This research investigates the antibacterial potential of plant essential oil components including thymol, carvacrol, citral, cinnamaldehyde, limonene, and β-pinene against Salmonella Enteritidis (S. Enteritidis). Through the determination of minimum inhibitory concentration, three kinds of natural antibacterial agents with the best inhibitory effect on S. Enteritidis were determined, namely thymol (128 μg/mL), carvacrol (256 μg/mL), and cinnamaldehyde (128 μg/mL). Physical, chemical, microbial, and sensory characteristics were regularly monitored on days 0, 2, 4, and 6. The findings of this study reveal that both thymol at MIC of 128 μg/mL and carvacrol at MIC of 256 μg/mL not only maintained the sensory quality of chicken, but also decreased the pH, moisture content, and TVB-N value. Additionally, thymol, carvacrol and cinnamaldehyde successfully inhibited the formation of S. Enteritidis biofilm, thereby minimizing the number of S. Enteritidis and the total aerobic plate count in chicken. Hence, thymol, carvacrol, and cinnamaldehyde have more effective inhibitory activities against S. Enteritidis, which can effectively prevent the spoilage of chicken and reduce the loss of its functional components.
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Affiliation(s)
- Wu Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; (T.L.); (J.C.); (Y.Y.)
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Zhang J, Zhang J, Huang X, Arslan M, Shi J, Li Z, Gong Y, Holmes M, Zou X. Fabrication and characterization of polyvinyl alcohol/sodium alginate/zein/ chitosan bilayer film for dynamic visualization of pork quality. Int J Biol Macromol 2023:125065. [PMID: 37245755 DOI: 10.1016/j.ijbiomac.2023.125065] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/11/2023] [Accepted: 05/22/2023] [Indexed: 05/30/2023]
Abstract
The development of real-time and convenient meat freshness indication technology is crucial to ensure food safety. A novel antibacterial visualized intelligent film was designed based on polyvinyl alcohol (PA), sodium alginate (SA), zein (ZN), chitosan (CS), alizarin (AL) and vanillin (VA) using layer-by-layer assembly (LBL) method for real-time and in situ monitoring of pork freshness. The fabricated film had various advantageous properties, including an excellent hydrophobicity with a water contact angle (WCA) of 91.59°, improved color stability, excellent water barrier properties and increased mechanical performance (TS = 42.86 MPa). The fabricated film also demonstrated effective antibacterial properties with a bacteriostatic circle diameter of 13.6 mm for Escherichia coli. Moreover, the film can perceive and visualize the antibacterial effect through color changes, enabling dynamic visual monitoring of the antibacterial effect. A good correlation (R2 = 0.9188) between the color changes (ΔE) and total viable count (TVC) of pork was documented. Conclusively, fabricated multifunctional film improves the accuracy and versatility of freshness indication and had great potential for food preservation and freshness monitoring. The outcomes of this research provides a new perspective for the design and development of multifunctional intelligent films.
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Affiliation(s)
- Jianing Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Junjun Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Muhammad Arslan
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Zhihua Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yunyun Gong
- School of Food Science and Nutrition, University of Leeds, Leeds LS29JT, United Kingdom
| | - Melvin Holmes
- School of Food Science and Nutrition, University of Leeds, Leeds LS29JT, United Kingdom
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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Carbonised Human Hair Incorporated in Agar/KGM Bioscaffold for Tissue Engineering Application: Fabrication and Characterisation. Polymers (Basel) 2022; 14:polym14245489. [PMID: 36559856 PMCID: PMC9785055 DOI: 10.3390/polym14245489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/10/2022] [Accepted: 12/12/2022] [Indexed: 12/16/2022] Open
Abstract
Carbon derived from biomass waste usage is rising in various fields of application due to its availability, cost-effectiveness, and sustainability, but it remains limited in tissue engineering applications. Carbon derived from human hair waste was selected to fabricate a carbon-based bioscaffold (CHAK) due to its ease of collection and inexpensive synthesis procedure. The CHAK was fabricated via gelation, rapid freezing, and ethanol immersion and characterised based on their morphology, porosity, Fourier transforms infrared (FTIR), tensile strength, swelling ability, degradability, electrical conductivity, and biocompatibility using Wharton’s jelly-derived mesenchymal stem cells (WJMSCs). The addition of carbon reduced the porosity of the bioscaffold. Via FTIR analysis, the combination of carbon, agar, and KGM was compatible. Among the CHAK, the 3HC bioscaffold displayed the highest tensile strength (62.35 ± 29.12 kPa). The CHAK also showed excellent swelling and water uptake capability. All bioscaffolds demonstrated a slow degradability rate (<50%) after 28 days of incubation, while the electrical conductivity analysis showed that the 3AHC bioscaffold had the highest conductivity compared to other CHAK bioscaffolds. Our findings also showed that the CHAK bioscaffolds were biocompatible with WJMSCs. These findings showed that the CHAK bioscaffolds have potential as bioscaffolds for tissue engineering applications.
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Edible Pleurotus eryngii Papery Food Prepared by Papermaking Process. Foods 2022; 11:foods11213514. [DOI: 10.3390/foods11213514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 10/30/2022] [Accepted: 11/02/2022] [Indexed: 11/09/2022] Open
Abstract
The objective of the current study was to evaluate the feasibility of papery food with Pleurotus eryngii (P. eryngii) as a raw material using the papermaking process. The physical, chemical, structural, and thermal degradation properties were studied as well as the sensory evaluation of the papery food from P. eryngii mycelia (PMP), stems (PSP), caps (PCP), and whole fruiting bodies (PEP). The results indicated that the colors from PSP, PCP, and PEP were clearly different from PMP. Thicker PSP and PMP had a smoother surface and better crispness compared to PCP. Moreover, PSP had better moisture resistance and thermal decomposition performance compared to the other groups. Nutritional composition and Fourier-transform infrared spectroscopy suggested abundant polysaccharide and protein content in all of the papery food. Finally, sensory evaluation showed that the formability, mouth feel, and overall palatability of PSP and PMP were more popular among consumers. Overall, this study provides a novel method for the preparation of papery food and provides a potential new mechanism for the further development and utilization of the fruiting bodies and mycelium of P. eryngii.
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Sun J, Cheng Y, Zhang T, Zang J. Microencapsulation of Carvacrol by Complex Coacervation of Walnut Meal Protein Isolate and Gum Arabic: Preparation, Characterization and Bio-Functional Activity. Foods 2022; 11:3382. [PMID: 36359995 PMCID: PMC9657042 DOI: 10.3390/foods11213382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 10/24/2022] [Accepted: 10/24/2022] [Indexed: 07/28/2023] Open
Abstract
As a natural phenolic compound, carvacrol has attracted much attention due to its excellent antibacterial and antioxidant activities. However, its application is limited due to its instability, such as easy volatilization, easy oxidation, etc. Protein-polysaccharide interactions provide strategies for improving their stability issues. In this study, the plant-based carvacrol microcapsules via complex coacervation between walnut meal protein isolate (WMPI) and gum Arabic (GA) has been fabricated and characterized. The formation conditions of WMPI-GA coacervates were determined by some parameters, such as pH, zeta-potential, and turbidity. The optimum preparation conditions were achieved at pH 4.0 with a WMPI-to-GA ratio of 6:1 (w/w). The mean particle size, loading capacity (LC), and encapsulation efficiency (EE) of the microcapsules were 43.21 μm, 26.37%, and 89.87%, respectively. Fourier transform infrared spectroscopy (FT-IR) and fluorescence microscopy further confirmed the successful microencapsulation of carvacrol. The microencapsulation of carvacrol improved the thermal stability of the free carvacrol. The swelling capacity results indicated that it could resist gastric acid, and facilitate its intestinal absorption. Meanwhile, the carvacrol molecules trapped within the microcapsules could be continuously released in a concentration-dependent manner. Furthermore, the microcapsules presented good antioxidant activity and antibacterial activity against the Gram-negative (E. coli) and the Gram-positive (S. aureus) bacteria. These results indicated that the obtained carvacrol microcapsules have a potential application value as a food preservative in the food industry.
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Xiao L, Kang S, Lapu M, Jiang P, Wang X, Liu D, Li J, Liu M. Preparation and characterization of chitosan/pullulan film loading carvacrol for targeted antibacterial packaging of chilled meat. Int J Biol Macromol 2022; 211:140-149. [PMID: 35561855 DOI: 10.1016/j.ijbiomac.2022.05.044] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 05/02/2022] [Accepted: 05/06/2022] [Indexed: 01/13/2023]
Abstract
In this research, the common microorganisms in chilled meat were used as the targeted antibacterial objects. Chitosan, pullulan, and carvacrol were chosen to prepare the edible antibacterial film. The effects of different concentrations of carvacrol on the microstructure, physical properties and antibacterial properties of the films were investigated. The results showed that the antibacterial activity of chitosan/pullulan film (CS/PU) was unsatisfactory, when carvacrol was added, the antibacterial activity of the chitosan/pullulan/carvacrol film (CS/PU/CAR) improved significantly (p < 0.05), and the water vapor permeability (WVP) of the CS/PU/CAR decreased significantly (p < 0.05). When the carvacrol concentration was higher than 1.25% (w/v), the tensile strength and percentage elongation at break of the CS/PU/CAR increased significantly (p < 0.05), and the CS/PU/CAR exhibited satisfying antibacterial activity against the common bacteria in chilled meat such as Pseudomonas fluorescens, Listeria monocytogenes, Escherichia coli, Pseudomonas putida, Enterobacter cloacae, and Staphylococcus aureus. Finally, the CS/PU/CAR film was applied to the preservation of chilled goat meat and extended the shelf life of goat meat to more than 15 days. These results suggested that the targeted CS/PU/CAR film can be used as biodegradable films for the active packaging of chilled meat.
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Affiliation(s)
- Longquan Xiao
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China; School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Shuai Kang
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Molazi Lapu
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Peng Jiang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China
| | - Xinhui Wang
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, Sichuan, China
| | - Dayu Liu
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jing Li
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
| | - Mingxue Liu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China.
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