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Dong F, Dong Z, Mao L, Yao J, Wang C. Development of crosslinked gelatin films through Maillard reaction and reinforced with poly(vinyl alcohol) for active food packaging. Int J Biol Macromol 2024; 277:134095. [PMID: 39059526 DOI: 10.1016/j.ijbiomac.2024.134095] [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: 10/28/2023] [Revised: 06/18/2024] [Accepted: 07/20/2024] [Indexed: 07/28/2024]
Abstract
In order to improve the functionality of natural gelatin films for active food packaging applications, a combined strategy of crosslinking via Maillard reaction and blending enhancement incorporated with poly(vinyl alcohol) (PVA) was explored. In this study, when the mass ratio of gelatin to glucose was 10:1, Maillard reaction of crosslinked gelatin films was the highest, UV absorption and browning index reached the maximum. Infrared analysis showed that PVA could form strong interfacial interactions with gelatin matrix. The presence of PVA could significantly improve the toughness, water absorption, transparency, and oxygen barrier properties of crosslinked gelatin films. When the amount of PVA reached 5 %, elongation at break and oxygen barrier properties of crosslinked gelatin films were improved by 76.7 % and 47.9 % compared with pure crosslinked gelatin film. Even when the amount of PVA reached 10 %, UV absorption (at 315 nm) of crosslinked gelatin films still exceeded 98.7 %. The addition of PVA could accelerate the dissolution and swelling of crosslinked gelatin films, promoting the migration and release of active substances (Maillard reaction products (MRPs)). The two antioxidant activities tests (DPPH and ABTS method) achieved the highest radical scavenging rates of 71.6 % and 91.2 %, respectively, with corresponding PVA addition of 5 % and 7.5 %. After continuing to add PVA, antioxidant activities began to significantly decrease, which was directly related to the decrease in the generation of MRPs. Therefore, crosslinked gelatin films reinforced with appropriate amount of PVA can be considerable potential as active films for renewable food packaging applications.
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Affiliation(s)
- Fang Dong
- Fujian Provincial Key Laboratory of Functional Materials and Applications, Xiamen University of Technology, Xiamen 361024, PR China
| | - Zhiye Dong
- Fujian Provincial Key Laboratory of Functional Materials and Applications, Xiamen University of Technology, Xiamen 361024, PR China
| | - Long Mao
- Fujian Provincial Key Laboratory of Functional Materials and Applications, Xiamen University of Technology, Xiamen 361024, PR China.
| | - Jin Yao
- Key Laboratory of Advanced Packaging Materials and Technology of Hunan Province, Hunan University of Technology, Zhuzhou 412007, PR China
| | - Chengyu Wang
- Key Laboratory of Advanced Packaging Materials and Technology of Hunan Province, Hunan University of Technology, Zhuzhou 412007, PR China
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2
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Ren Y, An J, Tian C, Shang L, Tao Y, Deng L. Air-Assisted Electrospinning of Dihydromyricetin-Loaded Dextran/Zein/Xylose Nanofibers and Effects of the Maillard Reaction on Fiber Properties. Molecules 2024; 29:3136. [PMID: 38999088 PMCID: PMC11243030 DOI: 10.3390/molecules29133136] [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: 05/29/2024] [Revised: 06/20/2024] [Accepted: 06/26/2024] [Indexed: 07/14/2024] Open
Abstract
Dihydromyricetin (DMY) has been encapsulated in delivery systems to address the solubility limitations of DMY in water and improve its bioavailability. Air-assisted electrospinning has been used as a novel technology to load DMY. To evaluate the impact of adding DMY to dextran/zein nanofibers and understand the effects of the Maillard reaction (MR) on the physical and functional properties of DMY-loaded nanofibers, dextran/zein/xylose nanofibers with 0%, 1%, 2%, 3%, and 4% DMY were fabricated, followed by MR crosslinking. Scanning electron microscopy (SEM) observations indicated that the addition of DMY and the MR did not affect the morphology of the nanofibers. X-ray diffraction (XRD) results indicated amorphous dispersion of DMY within the nanofibers and a decreased crystalline structure within the nanofibers following the MR, which might improve their molecular flexibility. The nanofibrous film formed after the MR exhibited both increased tensile strength and elastic modulus due to hydrogen bonding within the nanofibers and increased elongation at break attributed to the increased amorphization of the structure after crosslinking. The nanofibers were also found to exhibit improved heat stability after the MR. The antioxidant activity of the nanofibers indicated a dose-dependent effect of DMY on radical scavenging activity and reducing power. The maintenance of antioxidant activity of the nanofibers after the MR suggested heat stability of DMY during heat treatment. Overall, dextran/zein nanofibers with various DMY contents exhibited tunable physical properties and effective antioxidant activities, indicating that dextran/zein nanofibers offer a successful DMY delivery system, which can be further applied as an active package.
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Affiliation(s)
- Yupeng Ren
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China; (Y.R.); (J.A.); (C.T.)
| | - Jianhui An
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China; (Y.R.); (J.A.); (C.T.)
| | - Cheng Tian
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China; (Y.R.); (J.A.); (C.T.)
| | - Longchen Shang
- Hubei Key Laboratory of Selenium Resource Research and Biological Application, Hubei Minzu University, Enshi 445000, China;
| | - Yexing Tao
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China; (Y.R.); (J.A.); (C.T.)
| | - Lingli Deng
- Hubei Key Laboratory of Selenium Resource Research and Biological Application, Hubei Minzu University, Enshi 445000, China;
- Hubei Key Laboratory of Biological Resources Protection and Utilization, Hubei Minzu University, Enshi 445000, China
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3
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Ren Y, An J, Tian C, Shang L, Tao Y, Deng L. Tunable Physical Properties of Electro-Blown Spinning Dextran/Zein Nanofibers Cross-Linked by Maillard Reaction. Foods 2024; 13:2040. [PMID: 38998546 PMCID: PMC11241757 DOI: 10.3390/foods13132040] [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: 05/29/2024] [Revised: 06/24/2024] [Accepted: 06/26/2024] [Indexed: 07/14/2024] Open
Abstract
Electrospinning biopolymer nanofibers have emerged as promising candidates for food packaging applications. In this study, dextran/zein nanofibers were fabricated using electro-blown spinning and subsequently cross-linked via the Maillard reaction (MR) at 60 °C and 50% relative humidity. Compared to traditional electrospinning, the introduction of air-blowing improved the sample preparation speed by 10 times. SEM analysis revealed that the nanofiber morphology remained stable upon MR treatment for 24 h. FTIR spectroscopy confirmed that the MR led to a deformation in the protein conformation and an increase in hydrophilicity and elasticity in the nanofibers cross-linked for 6 h. MR treatment for 18 h considerably enhanced the hydrophobicity and elastic modulus owing to covalent bond formation. Thermal analysis indicated an improved thermal stability with increasing MR duration. Mechanical property analysis revealed an increase in elastic modulus and a decrease in elongation at break for the nanofibers cross-linked for more than 6 h, indicating a trade-off between rigidity and flexibility. Notably, the water vapor permeability of the nanofibers cross-linked for 6 and 18 h was remarkably higher, which can be ascribed to the fiber morphology retention upon water evaporation. Overall, MR-cross-linked dextran/zein/xylose nanofibers showed tunable properties, making them a suitable encapsulation system for bioactive compounds.
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Affiliation(s)
- Yupeng Ren
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China
| | - Jianhui An
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China
| | - Cheng Tian
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China
| | - Longchen Shang
- Hubei Key Laboratory of Selenium Resource Research and Biological Application, Hubei Minzu University, Enshi 445000, China
| | - Yexing Tao
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China
| | - Lingli Deng
- Hubei Key Laboratory of Selenium Resource Research and Biological Application, Hubei Minzu University, Enshi 445000, China
- Hubei Key Laboratory of Biological Resources Protection and Utilization, Hubei Minzu University, Enshi 445000, China
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4
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Aili R, Nakata H, Miyasaka M, Kuroda S, Tamura Y, Yokoi T, Kawashita M, Shimada Y, Kasugai S, Marukawa E. Evaluation of a hydroxyapatite-crosslinked fish gelatin membranes. J Dent Sci 2024; 19:900-908. [PMID: 38618111 PMCID: PMC11010609 DOI: 10.1016/j.jds.2023.07.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 07/11/2023] [Indexed: 04/16/2024] Open
Abstract
Background/purpose Porcine collagen is widely used in regenerative therapies to generate membranes for bone augmentation. However, porcine or bovine gelatin or collagen is often not appropriate for patients with creed and religious beliefs or for allergic reasons. In this study, we evaluated the potential of fish gelatin to generate membranes. Materials and methods Fish gelatin and hydroxyapatite (HAp) were used at three different ratios (2:0, 2:1, 2:1.5, and 2:2) to prepare gelatin-hydroxyapatite (G-HAp) membranes via freeze-drying and heat-crosslinking. The surface morphology and cell attachment of G-HAp membranes were observed using scanning electron microscopy and confocal laser microscopy. G-HAp membrane was placed at the bottom of a well plate, and MC3T3-E1 cells were seeded on it. Cell viability and cytotoxicity were tested after 1 and 3 days of culture. Alkaline phosphatase (ALP) and alizarin red staining was performed at 10 and 21 days, respectively. Results Viability of cells on G-HAp membrane with the gelatin:HAp ratio of 2:1.5 was significantly higher than that on membranes with other gelatin:HAp ratios. ALP and alizarin red staining showed that ALP-positive areas and calcium deposition were the highest on G-HAp membrane with the gelatin:HAp ratio of 2:1. These membranes showed negligible cytotoxicity. Conclusion Fish-derived G-HAp membranes have the potential to promote osteogenic differentiation of MC3T3-E1 cells with negligible cytotoxicity.
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Affiliation(s)
- Reziwanguli Aili
- Department of Oral Implantology and Regenerative Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
- Department of Regenerative and Reconstructive Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Hidemi Nakata
- Department of Oral Implantology and Regenerative Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
- Department of Regenerative and Reconstructive Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Munemitsu Miyasaka
- Department of Oral Implantology and Regenerative Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
- Department of Regenerative and Reconstructive Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Shinji Kuroda
- Department of Oral Implantology and Regenerative Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
- Department of Regenerative and Reconstructive Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
- Improvement of Gnatho-oral Function, Department of Stomatognathic, Faculty of Dental Medicine, Hokkaido University, Hokkaido, Japan
| | - Yukihiko Tamura
- Department of Cariology and Operative Dentistry, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Taishi Yokoi
- Institute of Biomaterials and Bioengineering, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Masakazu Kawashita
- Institute of Biomaterials and Bioengineering, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Yasushi Shimada
- Department of Cariology and Operative Dentistry, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Shohei Kasugai
- Department of Oral Implantology and Regenerative Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
- Dental Clinic, Southern TOHOKU General Hospital, Fukushima, Japan
| | - Eriko Marukawa
- Department of Regenerative and Reconstructive Dental Medicine, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
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5
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Cheng J, Wang J, Li Z, Chen B, Cui L. Improving the mechanical and water-resistance properties of pea protein-based edible film via wet-heating Maillard reaction: Insights into the simultaneous effect of heating and Maillard reaction. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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6
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Bakouri H, Ziane A, Guemra K. Development of multifunctional packaging films based on arginine-modified chitosan/gelatin matrix and betacyanins from weed amaranth (A. hybridus). Int J Biol Macromol 2023; 230:123181. [PMID: 36627032 DOI: 10.1016/j.ijbiomac.2023.123181] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/25/2022] [Accepted: 01/04/2023] [Indexed: 01/09/2023]
Abstract
Active and intelligent films with antioxidant, antimicrobial, and pH-responsive properties were developed by incorporating betacyanins-rich weed amaranth (A. hybridus) extract (AE) into chitosan/gelatin (Cs/Gn) and arginine-modified chitosan/gelatin (MCs/Gn) blend films. The microstructures, physical and functional properties of Cs/Gn, MCs/Gn, Cs/Gn-AE, and MCs/Gn-AE films were compared. Results showed the addition of AE into MCs/Gn film produced a compact inner microstructure through H-bonding and electrostatic interactions. Meanwhile, AE remarkably changed the colors of the film under alkaline pH mediums. However, AE significantly reduced the water vapor permeability of the films. By comparing different films, MCs/Gn-AE film presented the best UV-vis light and barrier ability as well as the highest mechanical strength. Moreover, MCs/Gn and MCs/Gn-AE films showed stronger microbial growth inhibition than Cs/Gn and Cs/Gn-AE films. Cs/Gn-AE and MCs/Gn-AE films possessed more potent free radical scavenging activity than Cs/Gn and MCs/Gn. Notably, MCs/Gn-AE film is suitable to monitor fish freshness and could be used as novel multifunctional packaging in the seafood industry.
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Affiliation(s)
- Hichem Bakouri
- Department of Chemistry, Laboratory of Macromolecular Physical Organic Chemistry, Djillali Liabes University, BP89 City El Arbi Ben Mhidi, Sidi Bel Abbes, Algeria.
| | - Asma Ziane
- Department of Chemistry, Laboratory of Macromolecular Physical Organic Chemistry, Djillali Liabes University, BP89 City El Arbi Ben Mhidi, Sidi Bel Abbes, Algeria
| | - Kaddour Guemra
- Department of Chemistry, Laboratory of Macromolecular Physical Organic Chemistry, Djillali Liabes University, BP89 City El Arbi Ben Mhidi, Sidi Bel Abbes, Algeria
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7
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Influence of the Maillard Reaction on Properties of Air-Assisted Electrospun Gelatin/Zein/Glucose Nanofibers. Foods 2023; 12:foods12030451. [PMID: 36765981 PMCID: PMC9914126 DOI: 10.3390/foods12030451] [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: 12/28/2022] [Revised: 01/14/2023] [Accepted: 01/16/2023] [Indexed: 01/20/2023] Open
Abstract
To develop biodegradable, sustainable, and environment-friendly functional food-packaging materials, gelatin/zein/glucose nanofibers were fabricated through air-assisted electrospinning and then crosslinked by the Maillard reaction under mild conditions (60 °C and 50% relative humidity) in this study. Compared to traditional electrospinning, air-assisted electrospinning increased the yield of nanofibers by 10 times, and the average diameter from 263 nm to 664 nm, while the airflow facilitated uniform and smooth nanofiber formation. During the Maillard reaction in 0-5 days, the gelatin/zein/glucose showed no morphology change. Fourier transform infrared spectra analysis indicated that gelatin interacted with zein through hydrogen bonding and the occurrence of the Maillard reaction among the protein and glucose molecules. After four days of Maillard reaction, the nanofibers presented higher thermal stability, the most hydrophobic surface (water contact angle: 133.6°), and stiffer network structure (elastic modulus of 38.63 MPa, tensile strength of 0.85 MPa). Overall, Maillard-reaction-crosslinked gelatin/zein/glucose nanofibers showed favorable physical properties, which suggests their potential for application in food-active packaging.
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8
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Whey Protein Films for Sustainable Food Packaging: Effect of Incorporated Ascorbic Acid and Environmental Assessment. Polymers (Basel) 2023; 15:polym15020387. [PMID: 36679267 PMCID: PMC9863479 DOI: 10.3390/polym15020387] [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: 11/24/2022] [Revised: 01/03/2023] [Accepted: 01/06/2023] [Indexed: 01/15/2023] Open
Abstract
The management of food waste and by-products has become a challenge for the agri-food sector and an example are whey by-products produced in dairy industries. Seeking other whey valorisation alternatives and applications, whey protein films for food packaging applications were developed in this study. Films containing different amounts (0, 5, 10, and 15 wt%) of ascorbic acid were manufactured via compression-moulding and their physicochemical, thermal, barrier, optical, and mechanical properties were analysed and related to the film structure. Additionally, the environmental assessment of the films was carried out to analyse the impact of film manufacture. Regarding physicochemical properties, both FTIR and water uptake analyses showed the presence of non-covalent interactions, such as hydrogen bonding, between whey protein and ascorbic acid as band shifts at the 1500-1700 cm-1 region as well as a water absorption decrease from 380% down to 240% were observed. The addition of ascorbic acid notably improved the UV-Vis light absorbance capacity of whey protein films up to 500 nm, a relevant enhancement for protecting foods susceptible to UV-Vis light-induced lipid oxidation. In relation to the environmental assessment, it was concluded that scaling up film manufacture could lead to a reduction in the environmental impacts, mainly electricity consumption.
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9
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Hu X, Lu C, Tang H, Pouri H, Joulin E, Zhang J. Active Food Packaging Made of Biopolymer-Based Composites. MATERIALS (BASEL, SWITZERLAND) 2022; 16:279. [PMID: 36614617 PMCID: PMC9821968 DOI: 10.3390/ma16010279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/16/2022] [Accepted: 12/17/2022] [Indexed: 06/17/2023]
Abstract
Food packaging plays a vital role in protecting food products from environmental damage and preventing contamination from microorganisms. Conventional food packaging made of plastics produced from unrenewable fossil resources is hard to degrade and poses a negative impact on environmental sustainability. Natural biopolymers are attracting interest for reducing environmental problems to achieve a sustainable society, because of their abundance, biocompatibility, biodegradability, chemical stability, and non-toxicity. Active packaging systems composed of these biopolymers and biopolymer-based composites go beyond simply acting as a barrier to maintain food quality. This review provides a comprehensive overview of natural biopolymer materials used as matrices for food packaging. The antioxidant, water barrier, and oxygen barrier properties of these composites are compared and discussed. Furthermore, biopolymer-based composites integrated with antimicrobial agents-such as inorganic nanostructures and natural products-are reviewed, and the related mechanisms are discussed in terms of antimicrobial function. In summary, composites used for active food packaging systems can inhibit microbial growth and maintain food quality.
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Affiliation(s)
- Xuanjun Hu
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Chao Lu
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Howyn Tang
- School of Biomedical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Hossein Pouri
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Etienne Joulin
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
| | - Jin Zhang
- Department of Chemical and Biochemical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
- School of Biomedical Engineering, University of Western Ontario, London, ON N6A 5B9, Canada
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10
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Gulzar S, Tagrida M, Nilsuwan K, Prodpran T, Benjakul S. Electrospinning of gelatin/chitosan nanofibers incorporated with tannic acid and chitooligosaccharides on polylactic acid film: Characteristics and bioactivities. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107916] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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11
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Zheng H, Zhao M, Dong Q, Fan M, Wang L, Li L. Extruded transglutaminase-modified gelatin–beeswax composite packaging film. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107849] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Gelatin films from wastes: a review of production, characterization, and application trends in food preservation and agriculture. Food Res Int 2022; 162:112114. [DOI: 10.1016/j.foodres.2022.112114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/27/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
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13
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Etxabide A, Akbarinejad A, Chan EW, Guerrero P, de la Caba K, Travas-Sejdic J, Kilmartin PA. Effect of gelatin concentration, ribose and glycerol additions on the electrospinning process and physicochemical properties of gelatin nanofibers. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Production and Characterization of Gelatin Biomaterials Based on Agave Microfibers and Bentonite as Reinforcements. Foods 2022; 11:foods11111573. [PMID: 35681323 PMCID: PMC9180701 DOI: 10.3390/foods11111573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 05/22/2022] [Accepted: 05/23/2022] [Indexed: 01/18/2023] Open
Abstract
The objective of this work was to obtain biomaterials as gelatin films or biofilms produced by casting, reinforced with a microfiber (MF) from Agave angustifolia Haw bagasse and bentonite (BN) nanoparticles and evaluate the effect of such reinforcements at different concentrations. Agave microfibers were obtained by a non-abrasive chemical method. Three formulations based on gelatin with glycerol were reinforced with microfiber, bentonite and both materials with 1.5, 3.5 and 5.5% w/w solids content. Physicochemical properties were determined using SEM and FTIR, thickness, soluble matter and moisture. The XRD, barrier, mechanical and thermal properties were measured. The films’ micrographs showed agglomerations on the surface. Interactions between its functional groups were found. The solubility increased when the MF concentration increased. The thickness of the films was between 60 and 110 μm. The crystallinity ranged from 23 to 86%. The films with both MF and BN and 3.5% w/w solids had the lowest barrier properties, while the film with 5.5% w/w solids showed the highest mechanical properties, being thermally resistant. Overall, Agave microfibers together with bentonite were able to improve some of the films’ properties, but optimized mixing conditions had to be used to achieve good particle dispersion within the gelatin matrix to improve its final properties. Such materials might have the potential to be used as food packaging.
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15
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Kilic B, Dogan V, Kilic V, Kahyaoglu LN. Colorimetric food spoilage monitoring with carbon dot and UV light reinforced fish gelatin films using a smartphone application. Int J Biol Macromol 2022; 209:1562-1572. [PMID: 35469948 DOI: 10.1016/j.ijbiomac.2022.04.119] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 04/12/2022] [Accepted: 04/17/2022] [Indexed: 02/07/2023]
Abstract
The objective of this study was to develop novel colorimetric films for food freshness monitoring. UV light irradiation (365 nm) and carbon dots (CDs) were tested as the potential crosslinkers in the fabrication of anthocyanins doped fish gelatin (FG) films. The effect of crosslinkers on the optical, surface, structural, barrier and mechanical properties of FG films was investigated. The incorporation of CD under UV irradiation improved the tested properties of FG films. The kinetic colorimetric responses of FG films against ammonia vaporwere studied to simulate the food spoilage and determine the ammonia sensitivity of the films. Among the tested films, UV-treated FG films containing 100 mg/l (FG-UV-CD100) indicated the best properties. Later, the color difference of FG-UV-CD100 films was observed to correlate well with microbial growth and TVB-N release in skinless chicken breast samples. At the same time, a custom-designed smartphone application (SmartFood) was also developed to be used with the FG-UV-CD100 film for quantitative estimation of food freshness in real-time. The proposed food freshness monitoring platform reveals a great potential to minimize global food waste and the outbreak of foodborne illness.
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Affiliation(s)
- Beyza Kilic
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Vakkas Dogan
- Department of Electrical and Electronics Engineering, Izmir Katip Celebi University, 35620 Izmir, Turkey
| | - Volkan Kilic
- Department of Electrical and Electronics Engineering, Izmir Katip Celebi University, 35620 Izmir, Turkey
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16
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Lipopeptides in promoting signals at surface/interface of micelles: Their roles in repairing cellular and nuclear damages. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Yang H, Wang H, Huang M, Cao G, Tao F, Zhou G, Shen Q, Yang H. Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review. Compr Rev Food Sci Food Saf 2022; 21:942-963. [PMID: 35181993 DOI: 10.1111/1541-4337.12920] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 12/22/2021] [Accepted: 01/06/2022] [Indexed: 01/14/2023]
Abstract
Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film-forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13-19°C to 23-25°C), physicochemical (gel strengths from ∼200 to 250 g), and thermal properties (melting points from ∼25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility.
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Affiliation(s)
- Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Haifeng Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Min Huang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China.,Department of Food Science and Technology, National University of Singapore, Singapore
| | - Guangtian Cao
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Fei Tao
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Guanghong Zhou
- China Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Animal Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Hongshun Yang
- Department of Food Science and Technology, National University of Singapore, Singapore
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18
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Soliman AM, Teoh SL, Das S. Fish Gelatin: Current Nutritional, Medicinal, Tissue Repair Applications and Carrier of Drug Delivery. Curr Pharm Des 2022; 28:1019-1030. [PMID: 35088658 DOI: 10.2174/1381612828666220128103725] [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: 06/17/2021] [Accepted: 12/27/2021] [Indexed: 11/22/2022]
Abstract
Gelatin is obtained via partial denaturation of collagen and is extensively used in various industries. The majority of gelatin utilized globally is derived from a mammalian source. Several health and religious concerns associated with porcine/bovine gelatin were reported. Therefore, gelatin from a marine source is widely being investigated for its efficiency and utilization in a variety of applications as a potential substitute for porcine/bovine gelatin. Although fish gelatin is less durable and possesses lower melting and gelling temperatures compared to mammal-derived gelatin, various modifications are being reported to promote its rheological and functional properties to be efficiently employed. The present review describes in detail the current innovative applications of fish gelatin involving the food industry, drug delivery and possible therapeutic applications. Gelatin bioactive molecules may be utilized as carriers for drug delivery. Due to its versatility, gelatin can be used in different carrier systems, such as microparticles, nanoparticles, fibers and hydrogels. The present review also provides a perspective on the other potential pharmaceutical applications of fish gelatin, such as tissue regeneration, antioxidant supplementation, antihypertensive and anticancer treatments.
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Affiliation(s)
- Amro M Soliman
- Department of Biological Sciences-Physiology, Cell and Developmental Biology, University of Alberta, Edmonton, AB T6G 2R3, Canada
| | - Seong Lin Teoh
- Department of Anatomy, Faculty of Medicine, Universiti Kebangsaan Malaysia Medical Centre, Kuala Lumpur, Malaysia
| | - Srijit Das
- Department of Human & Clinical Anatomy, College of Medicine & Health Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
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19
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Etxabide A, Kilmartin PA, Maté JI, Gómez-Estaca J. Characterization of glucose-crosslinked gelatin films reinforced with chitin nanowhiskers for active packaging development. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112833] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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20
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The covalent crosslinking of dialdehyde glucomannan and the inclusion of tannic acid synergistically improved physicochemical and functional properties of gelatin films. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100747] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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21
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Song Z, Ma T, Zhi X, Du B. Cellulosic films reinforced by chitosan-citric complex for meat preservation: Influence of nonenzymatic browning. Carbohydr Polym 2021; 272:118476. [PMID: 34420735 DOI: 10.1016/j.carbpol.2021.118476] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 07/05/2021] [Accepted: 07/18/2021] [Indexed: 11/30/2022]
Abstract
The methods to obtain cellulose-chitosan composite films exhibiting excellent water-resisting and antibacterial abilities have been widely explored. Cellulose-chitosan-citric films (C-Chx-F) were successfully obtained by a facile coating of chitosan-citric complex on the surface of cellulose. The occurrence of nonenzymatic browning at 80 °C improved the thermal stability, water-resistance, mechanical property and oxygen-barrier ability of C-Chx-F membranes. C-Ch3-F hydrogel showed excellent breaking stress of 6.03 ± 0.25 MPa, and elastic module of 27.09 ± 1.21 MPa, probably assigned to nonenzymatic browning. Under different test temperatures, the nonenzymatic browning and the content of chitosan-citric complex will significantly improve the oxygen barrier property of membranes (P < 0.05), and C-Ch3-F membrane represented the value of oxygen permeation below the detection level. Excellent antibacterial capability of C-Chx-F hydrogels demonstrated that polycationic chitosan-citric complex immobilized in films still retained excellent antibacterial ability. The excellent decontamination in meat preservation endowed C-Chx-F films with potential application in food packaging.
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Affiliation(s)
- Ziyue Song
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China
| | - Tiancong Ma
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China
| | - Xiujuan Zhi
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China.
| | - Bin Du
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China.
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22
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Etxabide A, Kilmartin PA, Maté JI, Prabakar S, Brimble M, Naffa R. Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106736] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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23
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Dou P, Feng X, Cheng X, Guan Q, Wang J, Qian S, Xu X, Zhou G, Ullah N, Zhu B, Chen L. Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111198] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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24
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Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106593] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Lisitsyn A, Semenova A, Nasonova V, Polishchuk E, Revutskaya N, Kozyrev I, Kotenkova E. Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation. Polymers (Basel) 2021; 13:1592. [PMID: 34063360 PMCID: PMC8156411 DOI: 10.3390/polym13101592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/12/2021] [Accepted: 05/13/2021] [Indexed: 12/13/2022] Open
Abstract
Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.
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Affiliation(s)
- Andrey Lisitsyn
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Anastasia Semenova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Viktoria Nasonova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ekaterina Polishchuk
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
| | - Natalia Revutskaya
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ivan Kozyrev
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Elena Kotenkova
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
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26
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Debeaufort F. Active biopackaging produced from by-products and waste from food and marine industries. FEBS Open Bio 2021; 11:984-998. [PMID: 33595926 PMCID: PMC8016118 DOI: 10.1002/2211-5463.13121] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Accepted: 02/16/2021] [Indexed: 12/16/2022] Open
Abstract
The agro-food industry cannot today do without packaging to preserve and above all market its products. Plastic materials coming mainly from petrochemicals have taken a predominant place in the food packaging sector. They have become indispensable in many sectors, from fresh to frozen products, from meat and dairy products to fruit and vegetables or almost-ready meals. Plastics are cheap, their lightness reduces transport costs, and their convenience is fundamental for out-of-home catering. However, plastics pose serious end-of-life issues. The development of materials that are more respectful of the consumer and the environment has become a major issue. In addition, the agro-food industries generate significant quantities of waste or by-products that are poorly or not at all recovered. However, these contain constituents that can be extracted or transformed to be compatible with packaging uses. Many molecules from waste materials are of particular interest for the development of active packaging such as biopolymers, bioactive agents, inorganic compounds, fibers, or nano- and micro-objects. Providing bioactive functions such as antioxidants or antimicrobials can extend the shelf life of food while reducing the sophistication of plastic materials and thus improving their recycling. This article summarizes the main materials and constituents that can be recovered from waste and illustrates through several examples what could be the applications of such new, sustainable, and active packaging.
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Affiliation(s)
- Frédéric Debeaufort
- Department of BioEngineeringIUT‐Dijon‐AuxerreUniversity of BurgundyDijon CedexFrance
- Joint Unit A02.102 PAM‐PAPC ‐ Physical Chemistry of Food and Wine LaboratoryUniv. Bourgogne Franche‐Comté/AgroSupDijonDijonFrance
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27
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Cytocompatibility and Suitability of Protein-Based Biomaterials as Potential Candidates for Corneal Tissue Engineering. Int J Mol Sci 2021; 22:ijms22073648. [PMID: 33807473 PMCID: PMC8037783 DOI: 10.3390/ijms22073648] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/17/2021] [Accepted: 03/30/2021] [Indexed: 11/17/2022] Open
Abstract
The vision impairments suffered by millions of people worldwide and the shortage of corneal donors show the need of substitutes that mimic native tissue to promote cell growth and subsequent tissue regeneration. The current study focused on the in vitro assessment of protein-based biomaterials that could be a potential source for corneal scaffolds. Collagen, soy protein isolate (SPI), and gelatin films cross-linked with lactose or citric acid were prepared and physicochemical, transmittance, and degradation measurements were carried out. In vitro cytotoxicity, cell adhesion, and migration studies were performed with human corneal epithelial (HCE) cells and 3T3 fibroblasts for the films’ cytocompatibility assessment. Transmittance values met the cornea’s needs, and the degradation profile revealed a progressive biomaterials’ decomposition in enzymatic and hydrolytic assays. Cell viability at 72 h was above 70% when exposed to SPI and gelatin films. Live/dead assays and scanning electron microscopy (SEM) analysis demonstrated the adhesion of both cell types to the films, with a similar arrangement to that observed in controls. Besides, both cell lines were able to proliferate and migrate over the films. Without ruling out any material, the appropriate optical and biological properties shown by lactose-crosslinked gelatin film highlight its potential for corneal bioengineering.
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28
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Abid U, Gill YQ, Irfan MS, Umer R, Saeed F. Potential applications of polycarbohydrates, lignin, proteins, polyacids, and other renewable materials for the formulation of green elastomers. Int J Biol Macromol 2021; 181:1-29. [PMID: 33744249 DOI: 10.1016/j.ijbiomac.2021.03.057] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 02/24/2021] [Accepted: 03/10/2021] [Indexed: 12/18/2022]
Abstract
Renewable resources including polycarbohydrates, lignin, proteins, and polyacids are the intrinsically valuable class of materials that are naturally available in great quantities. Their utilization as green additives and reinforcing bio-fillers, in substitution of environmentally perilous petroleum-based fillers, for developing high-performance green rubber blends and composites is presently a highly tempting option. Blending of these renewable materials with elastomers is not straight-forward and research needs to exploit the high functionality of carbohydrates and other natural materials as proper physicochemical interactions are essential. Correlating and understanding the structural properties of lignin, carbohydrates, polyacids, and other biopolymers, before their incorporation in elastomers, is a potential approach towards the development of green elastomers for value-added applications. Promising properties i.e., biodegradability, biocompatibility, morphological characteristics, high mechanical properties, thermal stability, sustainability, and various other characteristics along with recent advancements in the development of green elastomers are reviewed in this paper. Structures, viability, interactions, properties, and use of most common natural polycarbohydrates (chitosan and starch), lignin, and proteins (collagen and gelatin) for elastomer modification are extensively reviewed. Challenges in commercialization, applications, and future perspectives of green elastomers are also discussed. Sustainability analysis of green elastomers is accomplished to elaborate their cost-effectiveness and environmental friendliness.
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Affiliation(s)
- Umer Abid
- Department of Polymer and Process Engineering, University of Engineering and Technology, G. T. Road, PO Box 54890, Lahore, Pakistan.
| | - Yasir Qayyum Gill
- Department of Polymer and Process Engineering, University of Engineering and Technology, G. T. Road, PO Box 54890, Lahore, Pakistan.
| | - Muhammad Shafiq Irfan
- Department of Polymer and Process Engineering, University of Engineering and Technology, G. T. Road, PO Box 54890, Lahore, Pakistan; Department of Aerospace Engineering, Khalifa University of Science and Technology, PO Box 127788, Abu Dhabi, United Arab Emirates.
| | - Rehan Umer
- Department of Aerospace Engineering, Khalifa University of Science and Technology, PO Box 127788, Abu Dhabi, United Arab Emirates.
| | - Farhan Saeed
- Department of Polymer and Process Engineering, University of Engineering and Technology, G. T. Road, PO Box 54890, Lahore, Pakistan.
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29
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Kwak HW, Park J, Yun H, Jeon K, Kang DW. Effect of crosslinkable sugar molecules on the physico-chemical and antioxidant properties of fish gelatin nanofibers. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106259] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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30
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Nilsuwan K, Guerrero P, Caba KDL, Benjakul S, Prodpran T. Fish gelatin films laminated with emulsified gelatin film or poly(lactic) acid film: Properties and their use as bags for storage of fried salmon skin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106199] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Park J, Nam J, Yun H, Jin HJ, Kwak HW. Aquatic polymer-based edible films of fish gelatin crosslinked with alginate dialdehyde having enhanced physicochemical properties. Carbohydr Polym 2020; 254:117317. [PMID: 33357880 DOI: 10.1016/j.carbpol.2020.117317] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 10/19/2020] [Accepted: 10/22/2020] [Indexed: 02/04/2023]
Abstract
Fish-derived gelatin (FG), a raw material for edible films, has recently been spotlighted as an alternative source of mammalian gelatin. However, its low stability under moisture conditions and weak mechanical properties limit its application. In this study, a water-stable and mechanically robust FG film was prepared using alginate dialdehyde (ADA) as an eco-friendly crosslinking agent. The crosslinking process of FG with ADA was easily recognized by the change in the color of the FG/ADA composite film, and the browning index of the FG/ADA film could be correlated well with the actual crosslinking degree. The mechanical strength and Young's modulus of the FG/ADA composite film increased significantly with an increase in the content of the ADA crosslinker. In the case of FG/ADA10, the tensile strength and Young's modulus increased by 400 and 600 %, respectively, compared to those of FG. Remarkably, the FG-ADA crosslinking process greatly decreased the vulnerability of FG in moisture environments. Consequently, the FG/ADA10 film remained stable for 30 days under wet environment. In addition, the FG-ADA crosslinking process could enhance the antioxidative capacity of the FG/ADA edible film. According to this study, FG/ADA composite films fabricated in an effective manner using polymers derived from aquatic species like gelatin from fish and ADA from algae could have practical applications in the edible film-based packaging industry.
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Affiliation(s)
- Jinseok Park
- Department of Agriculture, Forestry and Bioresources, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, South Korea
| | - Jeongmin Nam
- Program in Eco-Polymer Science and Engineering, Inha University, 100 Inha-ro, Nam-gu, Incheon 22212, South Korea
| | - Haesung Yun
- Corporate R&D, LG Chem., Ltd. Research Park, 104-1 Moonji-dong, Yuseong-gu, Daejeon 305-380, South Korea
| | - Hyoung-Joon Jin
- Program in Eco-Polymer Science and Engineering, Inha University, 100 Inha-ro, Nam-gu, Incheon 22212, South Korea.
| | - Hyo Won Kwak
- Department of Agriculture, Forestry and Bioresources, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, South Korea; Research Institute of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, South Korea.
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32
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Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy protein. Carbohydr Polym 2020; 244:116491. [DOI: 10.1016/j.carbpol.2020.116491] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 05/01/2020] [Accepted: 05/18/2020] [Indexed: 10/24/2022]
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33
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Hu H, Yao X, Qin Y, Yong H, Liu J. Development of multifunctional food packaging by incorporating betalains from vegetable amaranth (Amaranthus tricolor L.) into quaternary ammonium chitosan/fish gelatin blend films. Int J Biol Macromol 2020; 159:675-684. [DOI: 10.1016/j.ijbiomac.2020.05.103] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 05/10/2020] [Accepted: 05/14/2020] [Indexed: 12/16/2022]
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34
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Huang X, Luo X, Liu L, Dong K, Yang R, Lin C, Song H, Li S, Huang Q. Formation mechanism of egg white protein/κ-Carrageenan composite film and its application to oil packaging. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105780] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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35
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Nilsuwan K, Guerrero P, de la Caba K, Benjakul S, Prodpran T. Properties and application of bilayer films based on poly (lactic acid) and fish gelatin containing epigallocatechin gallate fabricated by thermo-compression molding. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105792] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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36
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Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105688] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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37
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Huang T, Tu Z, Zou Z, Shangguan X, Wang H, Bansal N. Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105552] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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38
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Ranasinghe RASN, Wijesekara WLI, Perera PRD, Senanayake SA, Pathmalal MM, Marapana RAUJ. Functional and Bioactive Properties of Gelatin Extracted from Aquatic Bioresources – A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1747486] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- R. A. S. N. Ranasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - W. L. I. Wijesekara
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - P. R. D. Perera
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - S. A. Senanayake
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - M. M. Pathmalal
- Department of Zoology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - R. A. U. J. Marapana
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
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39
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Gomez-Hermoso-de-Mendoza J, Gutierrez J, Tercjak A. Improvement of macroscale properties of TiO2/cellulose acetate hybrid films by solvent vapour annealing. Carbohydr Polym 2020; 231:115683. [DOI: 10.1016/j.carbpol.2019.115683] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 11/14/2019] [Accepted: 11/25/2019] [Indexed: 11/29/2022]
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40
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Abstract
Flaxseed oil (FO) is composed mainly of polyunsaturated fatty acids that are very sensitive to oxidation induced by oxygen, temperature, and light. To overcome this problem, gelatin-based films containing glucose are crosslinked via the Maillard reaction (MR) at 120 °C and used for the conception of pouches in which the FO was packaged. The prepared pouches, as well as the oil alone, are incubated at 50 °C for 21 days. The results show that the peroxide index of the oil stored in the gelatin-based pouches is almost stable and decreases on the 21st day. The specific extinction coefficients prove a more pronounced degradation of the non-package oil (control). In addition, the results of thiobarbituric acid reactive substances (TBARs) test reveal higher values in the control, with a tendency to continuously increase up until the 21st day. However, the oil stored in the pouches reveals less TBARs content, decreasing with oxidation time. The non-heated glucose-supplemented pouches showed the best results, suggesting a moderate and gradual development of the MR at 50 °C. The application of pouches based on gelatin films seems to be an effective and interesting tool for protecting FO against lipid oxidation, acting as perfectly biodegradable and sustainable containers for small doses.
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41
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Stevenson M, Long J, Seyfoddin A, Guerrero P, Caba KDL, Etxabide A. Characterization of ribose-induced crosslinking extension in gelatin films. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105324] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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42
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Wesołowska-Trojanowska M, Tomczyńska-Mleko M, Terpiłowski K, Muszyński S, Nishinari K, Nastaj M, Mleko S. Co-gelation of gluten and gelatin as a novel functional material formation method. Journal of Food Science and Technology 2020; 57:163-172. [PMID: 31975719 PMCID: PMC6952520 DOI: 10.1007/s13197-019-04042-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 08/03/2019] [Accepted: 08/19/2019] [Indexed: 11/30/2022]
Abstract
Gelatin solution was added to the gluten dispersion to obtain 25% protein from gluten and 0, 0.3, 0.6 and 1.0% of gelatin. Heat-induced gels were formed. The gelatin was leached by immersing the gel straps in distilled water at 45 °C for 2 h. Incorporation of gelatin into the gluten gel matrix resulted in its strengthening. Increase in elastic properties with the increasing amount of gelatin was also found for the macerated gels. The tangent delta showed the minimum for the leached gel with the initial concentration of gelatin 0.6%, so probably at this concentration there was some reinforcement of gluten, or the structure of gluten matrix was formed with the best ability to include gelatin inside. FTIR (Fourier transform infrared spectroscopy) results showed, that at the 0.6% gelatin concentration more gelatin was present in the leached samples than in the 1% gelatin added samples. Gelatin gels can act as an active filler reinforcing the gluten microstructure. Leaching of gelatin from the mixed gel matrix resulted in the microstructure with visible phase separation. Generally gelatin addition gave a surface smoothing effect and lower surface roughness of the obtained gels. Pure gluten gels soaking in hot water resulted in the decreased roughness. Possibility of manipulation with gluten gels surface roughness by co-gelling with gelatin can have an influence on the application of such gels as matrices for active ingredients.
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Affiliation(s)
- Marta Wesołowska-Trojanowska
- 1Department of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland
| | - Marta Tomczyńska-Mleko
- 2Institute of Plant Genetics, Breeding and Biotechnology, University of Life Sciences in Lublin, Akademicka Street 15, 20-950 Lublin, Poland
| | - Konrad Terpiłowski
- 3Department of Physical Chemistry-Interfacial Phenomena, Maria Curie Skłodowska University, M. Curie Skłodowska Sq. 3, 20-031 Lublin, Poland
| | - Siemowit Muszyński
- 4Department of Physics, University of Life Sciences in Lublin, Akademicka Street 13, 20-950 Lublin, Poland
| | - Katsuyoshi Nishinari
- 5Glyn O. Phillips Hydrocolloids Research Centre, Hubei University of Technology, Wuhan, People's Republic of China
| | - Maciej Nastaj
- 6Department of Milk Technology and Hydrocolloids, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Stanisław Mleko
- 6Department of Milk Technology and Hydrocolloids, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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Otero‐Tuárez V, Fernández‐Pan I, Ignacio Maté J. Effect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin films. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14454] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Victor Otero‐Tuárez
- Faculty of Agricultural Sciences Universidad Laica Eloy Alfaro de Manabí Manta 130214 Ecuador
- Department of Agronomy, Biotechnology and Food Universidad Pública de Navarra Pamplona 31006 Spain
- IS‐FOOD Research Institute for Innovation & Sustainable Development in Food Chain Universidad Pública de Navarra Pamplona 31006 Spain
| | - Idoya Fernández‐Pan
- Department of Agronomy, Biotechnology and Food Universidad Pública de Navarra Pamplona 31006 Spain
- IS‐FOOD Research Institute for Innovation & Sustainable Development in Food Chain Universidad Pública de Navarra Pamplona 31006 Spain
| | - Juan Ignacio Maté
- Department of Agronomy, Biotechnology and Food Universidad Pública de Navarra Pamplona 31006 Spain
- IS‐FOOD Research Institute for Innovation & Sustainable Development in Food Chain Universidad Pública de Navarra Pamplona 31006 Spain
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Nilsuwan K, Guerrero P, Caba KDL, Benjakul S, Prodpran T. Properties of fish gelatin films containing epigallocatechin gallate fabricated by thermo-compression molding. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105236] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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45
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Gum arabic improves the mechanical properties of wild almond protein film. Carbohydr Polym 2019; 222:114994. [DOI: 10.1016/j.carbpol.2019.114994] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/08/2019] [Accepted: 06/12/2019] [Indexed: 11/17/2022]
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Garcia-Orue I, Santos-Vizcaino E, Etxabide A, Uranga J, Bayat A, Guerrero P, Igartua M, de la Caba K, Hernandez RM. Development of Bioinspired Gelatin and Gelatin/Chitosan Bilayer Hydrofilms for Wound Healing. Pharmaceutics 2019; 11:E314. [PMID: 31277455 PMCID: PMC6680716 DOI: 10.3390/pharmaceutics11070314] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 06/17/2019] [Accepted: 07/01/2019] [Indexed: 12/22/2022] Open
Abstract
In the current study, we developed a novel gelatin-based bilayer wound dressing. We used different crosslinking agents to confer unique properties to each layer, obtaining a bioinspired multifunctional hydrofilm suitable for wound healing. First, we produced a resistant and non-degradable upper layer by lactose-mediated crosslinking of gelatin, which provided mechanical support and protection to overall design. For the lower layer, we crosslinked gelatin with citric acid, resulting in a porous matrix with a great swelling ability. In addition, we incorporated chitosan into the lower layer to harness its wound healing ability. FTIR and SEM analyses showed that lactose addition changed the secondary structure of gelatin, leading to a more compact and smoother structure than that obtained with citric acid. The hydrofilm was able to swell 384.2 ± 57.2% of its dry weight while maintaining mechanical integrity. Besides, its water vapour transmission rate was in the range of commercial dressings (1381.5 ± 108.6 g/m2·day). In vitro, cytotoxicity assays revealed excellent biocompatibility. Finally, the hydrofilm was analysed through an ex vivo wound healing assay in human skin. It achieved similar results to the control in terms of biocompatibility and wound healing, showing suitable characteristics to be used as a wound dressing.
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Affiliation(s)
- Itxaso Garcia-Orue
- NanoBioCel Group, Laboratory of Pharmaceutics, School of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
- Biomedical Research Networking Centre in Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), 01006 Vitoria-Gasteiz, Spain
| | - Edorta Santos-Vizcaino
- NanoBioCel Group, Laboratory of Pharmaceutics, School of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
- Biomedical Research Networking Centre in Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), 01006 Vitoria-Gasteiz, Spain
| | - Alaitz Etxabide
- BIOMAT Research Group, Chemical and Environmental Engineering Department, Engineering College of Gipuzkoa, University of the Basque Country (UPV/EHU), Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - Jone Uranga
- BIOMAT Research Group, Chemical and Environmental Engineering Department, Engineering College of Gipuzkoa, University of the Basque Country (UPV/EHU), Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - Ardeshir Bayat
- Plastic & Reconstructive Surgery Research, Division of Musculoskeletal & Dermatological Sciences, School of Biological Sciences, University of Manchester, M13 9PL Manchester, UK.
| | - Pedro Guerrero
- BIOMAT Research Group, Chemical and Environmental Engineering Department, Engineering College of Gipuzkoa, University of the Basque Country (UPV/EHU), Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - Manoli Igartua
- NanoBioCel Group, Laboratory of Pharmaceutics, School of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain
- Biomedical Research Networking Centre in Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), 01006 Vitoria-Gasteiz, Spain
| | - Koro de la Caba
- BIOMAT Research Group, Chemical and Environmental Engineering Department, Engineering College of Gipuzkoa, University of the Basque Country (UPV/EHU), Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - Rosa Maria Hernandez
- NanoBioCel Group, Laboratory of Pharmaceutics, School of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain.
- Biomedical Research Networking Centre in Bioengineering, Biomaterials and Nanomedicine (CIBER-BBN), 01006 Vitoria-Gasteiz, Spain.
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Etxabide A, Long J, Guerrero P, de la Caba K, Seyfoddin A. 3D printed lactose-crosslinked gelatin scaffolds as a drug delivery system for dexamethasone. Eur Polym J 2019. [DOI: 10.1016/j.eurpolymj.2019.02.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Kchaou H, Benbettaïeb N, Jridi M, Abdelhedi O, Karbowiak T, Brachais CH, Léonard ML, Debeaufort F, Nasri M. Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.011] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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Hosseini SF, Gómez-Guillén MC. A state-of-the-art review on the elaboration of fish gelatin as bioactive packaging: Special emphasis on nanotechnology-based approaches. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.07.022] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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50
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Yang Y, Wu H, Dong S, Jin W, Han K, Ren Y, Zeng M. Glycation of fish protein impacts its fermentation metabolites and gut microbiota during in vitro human colonic fermentation. Food Res Int 2018; 113:189-196. [PMID: 30195513 DOI: 10.1016/j.foodres.2018.07.015] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 06/24/2018] [Accepted: 07/05/2018] [Indexed: 02/08/2023]
Abstract
The aim of this study was to investigate the fermentation properties of fish protein (FP) glycated with glucose at two different heating time (24 h and 48 h, 50 °C, GFP24 and GFP48), using an in vitro batch fermentation model of human distal colon. The heated fish protein in absent of glucose was also as controls. The lower glycation extent of fish protein, with a lower browning intensity and bound sugar, enhanced the production of acetate and propionate. The formation of indole and ammonia was inhibited by the glycation of fish protein, but less affected by its glycation extent. Compared to FP, the glycation of fish protein significantly increased (p < .05) the relative abundance of genera Lactococcus for GFP24 (47%) and GFP48 (71%), whereas decreased dominant genera Bacteroides for GFP24 (32%) and GFP48 (23%). Compared to GFP24, GFP48 indicated significantly higher relative abundance of Holdemania, Streptococcus, Enterococcus and Lactobacillus, and lower amounts of Parabacteroides (p < .05). In the meantime, the heated treatments in the absent of glucose resulted in the increase of some genera Dialister, Arobacter, Clostridium_sensu_stricto_1, Phascolarctobacterium and Veillonella, and also ammonia production. Furthermore, the correlation analysis confirmed that the glycation of fish protein for the decrease of ammonia and indole production was associated with the changes of some proteolytic bacteria genera, including Bacteroides, Dialister and Parabacteroides. Thus, the glycated fish protein rich in Amadori products greatly change the profiles of fermentation metabolite and gut microbiota, and these changes can have a potential impact on host health.
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Affiliation(s)
- Yuhong Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Haohao Wu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Shiyuan Dong
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Weiya Jin
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Kaining Han
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Yanmei Ren
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
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