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Xu X, Deng S, Essawy H, Lee SH, Lum WC, Zhou X, Du G, Zhang J. Chitosan-casein blended with condensed tannin and carnauba wax for the fabrication of antibacterial and antioxidant food packing films. Int J Biol Macromol 2024; 277:133784. [PMID: 39084972 DOI: 10.1016/j.ijbiomac.2024.133784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 06/21/2024] [Accepted: 07/08/2024] [Indexed: 08/02/2024]
Abstract
In this study, various chitosan-based films such as chitosan (C), chitosan-condensed tannin (CT), chitosan-casein (CC), and chitosan-casein-condensed tannin (CCT) films were prepared for the purpose of food packaging. In order to improve the hydrophobicity of these films, carnauba wax was blended into CCT to produce CCTW film. Properties such as morphology, UV resistance, water solubility, barrier performance, tensile strength, antioxidant, antibacterial and its performance as food packaging were evaluated. Compared with other chitosan-based films, CCTW films exhibited higher UV resistance, tensile strength, thermal stability and hydrophobicity. The addition of both condensed tannin and carnauba wax has significantly decreased the water vapor and oxygen permeability of the CCTW films. The CCTW films were proved capable of repelling most daily consuming liquids. Besides, CCTW films displayed outstanding free radical scavenging rate and antibacterial properties. Meanwhile, bananas wrapped with CCTW films remained fresh for seven days without any mold growth and outperformed other types of films. Apart from that, the CCTW films also showed biodegradable characteristics after exposure to Penicillium sp. These distinguished characteristics made the CCTW films a promising packaging material for long-term food storage.
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Affiliation(s)
- Xuan Xu
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, People's Republic of China
| | - Shuduan Deng
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, People's Republic of China
| | - Hisham Essawy
- Department of Polymers and Pigments, National Research Centre, Dokki 12622, Cairo, Egypt
| | - Seng Hua Lee
- Department of Wood Industry, Faculty of Applied Sciences, Universiti Teknologi MARA Pahang Branch Jengka Campus, 26400 Bandar Tun Razak, Pahang, Malaysia; Institute for Infrastructure Engineering and Sustainable Management (IIESM), Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia.
| | - Wei Chen Lum
- Tropical Wood and Biomass Research Group, Department of Bio and Natural Resource Technology, Faculty of Bioengineering and Technology, Universiti Malaysia Kelantan, 17600 Jeli, Kelantan, Malaysia
| | - Xiaojian Zhou
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, People's Republic of China
| | - Guanben Du
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, People's Republic of China
| | - Jun Zhang
- Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products, Southwest Forestry University, Kunming 650224, People's Republic of China.
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Olawade DB, Wada OZ, Ige AO. Advances and recent trends in plant-based materials and edible films: a mini-review. Front Chem 2024; 12:1441650. [PMID: 39233921 PMCID: PMC11371721 DOI: 10.3389/fchem.2024.1441650] [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: 05/31/2024] [Accepted: 08/08/2024] [Indexed: 09/06/2024] Open
Abstract
Plant-based materials and edible films have emerged as promising alternatives to conventional packaging materials, offering sustainable and environmentally friendly solutions. This mini-review highlights the significance of plant-based materials derived from polysaccharides, proteins, and lipids, showcasing their renewable and biodegradable nature. The properties of edible films, including mechanical strength, barrier properties, optical characteristics, thermal stability, and shelf-life extension, are explored, showcasing their suitability for food packaging and other applications. Moreover, the application of 3D printing technology allows for customized designs and complex geometries, paving the way for personalized nutrition. Functionalization strategies, such as active and intelligent packaging, incorporation of bioactive compounds, and antimicrobial properties, are also discussed, offering additional functionalities and benefits. Challenges and future directions are identified, emphasizing the importance of sustainability, scalability, regulation, and performance optimization. The potential impact of plant-based materials and edible films is highlighted, ranging from reducing reliance on fossil fuels to mitigating plastic waste and promoting a circular economy. In conclusion, plant-based materials and edible films hold great potential in revolutionizing the packaging industry, offering sustainable alternatives to conventional materials. Embracing these innovations will contribute to reducing plastic waste, promoting a circular economy, and creating a sustainable and resilient planet.
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Affiliation(s)
- David B Olawade
- Department of Allied and Public Health, School of Health, Sport and Bioscience, University of East London, London, United Kingdom
- Department of Public Health, York St John University, London, United Kingdom
| | - Ojima Z Wada
- Division of Sustainable Development, College of Science and Engineering, Qatar Foundation, Hamad Bin Khalifa University, Doha, Qatar
| | - Abimbola O Ige
- Department of Chemistry, Faculty of Science, University of Ibadan, Ibadan, Nigeria
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3
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Das B, Devi LS, Dutta J, Kumar S. Eugenol and Aloe vera blended natural wax-based coating for preserving postharvest quality of Kaji lemon ( Citrus jambhiri). Food Chem X 2024; 22:101349. [PMID: 38623512 PMCID: PMC11016979 DOI: 10.1016/j.fochx.2024.101349] [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: 02/11/2024] [Revised: 03/16/2024] [Accepted: 04/01/2024] [Indexed: 04/17/2024] Open
Abstract
Edible coatings on fruits and vegetables preserve postharvest quality by reducing water loss and lowering respiration, and metabolic activities. The primary objectives of this study were to develop composite coating formulations using natural waxes (carnauba and shellac wax), eugenol nanoemulsion, and Aloe vera gel, and assess the potential impacts of the coating formulations on the postharvest quality and shelf-life of the Kaji lemon. The results show that eugenol nanoemulsion and Aloe vera gel enhanced the physico-chemical, antimicrobial and antioxidant properties of the developed coating. Notably, the fruits coated with optimized nanocomposite of wax with eugenol and aloe vera gel inclusion (SW + CW/EuNE-20/AVG-2) showed the lowest weight loss (16.56%), while the coatings of wax with only aloe vera gel (SW + CW/AVG-2) exhibited the highest firmness (48 N), in contrast to the control fruit, which had 27.33% weight loss and 9.6 N firmness after 28 days of storage, respectively.
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Affiliation(s)
- Bhaswati Das
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India
| | - L. Susmita Devi
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India
| | - Joydeep Dutta
- Functional NanoMaterials Group, Department of Applied Physics, School of Engineering Sciences, KTH Royal Institute of Technology, Hannes Alfvéns väg 12, 114 19 Stockholm, Sweden
| | - Santosh Kumar
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam 783370, India
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4
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Darré M, Zaro MJ, Guijarro-Fuertes M, Careri L, Concellón A. Melatonin Combined with Wax Treatment Enhances Tolerance to Chilling Injury in Red Bell Pepper. Metabolites 2024; 14:330. [PMID: 38921464 PMCID: PMC11205990 DOI: 10.3390/metabo14060330] [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: 04/26/2024] [Revised: 06/07/2024] [Accepted: 06/07/2024] [Indexed: 06/27/2024] Open
Abstract
Bell peppers (Capsicum annuum L.) are prone to chilling injury (CI) when stored at temperatures below 7 °C. Melatonin, a natural plant regulator, plays a critical role in defending against different pre- and post-harvest abiotic stresses, including those associated with cold storage. This study aimed to assess the effects of applying exogenous melatonin alone and in combination with a commercial wax on the CI tolerance, postharvest life, and potential biomarker search of red bell peppers. In the initial experiment, the effective melatonin concentration to reduce CI effects was determined. Peppers were sprayed with either distilled water (control) or a melatonin aqueous solution (M100 = 100 μM or M500 = 500 μM) and then stored for 33 d at 4 °C, followed by 2 d at 20 °C. The M500 treatment proved to be more effective in reducing fruit CI incidence (superficial scalds) and metabolic rate, while weight loss, softening, and color were comparable to the control. A second experiment assessed the potential synergistic effects of a combined melatonin and commercial wax treatment on pepper CI and quality. Fruits were sprayed with distilled water (control), melatonin (M500), commercial wax (Wax), or the combined treatment (Wax + M500) and stored for 28 d at 4 °C, followed by 2 d at 20 °C. The Wax + M500 was the most effective in significantly reducing the incidence of fruit CI symptoms and calyx fungal infection. Furthermore, this combined treatment enhanced fruit weight loss prevention compared with individual melatonin or wax treatment. Also, Wax + M500-treated peppers exhibited notable proline accumulation, indicative of a metabolic response counteracting the cold effects, resulting in better fruit stress acclimation. This treatment also preserved the peppers' color and antioxidant capacity. In summary, these findings highlight the suitability of applying a combined Wax + M500 treatment as a highly effective strategy to enhance the CI tolerance of peppers and extend their postharvest life.
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Affiliation(s)
| | | | | | | | - Analia Concellón
- CIDCA, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CONICET-UNLP-CIC), Facultad de Ciencias Exactas, Calles 47 y 115, La Plata CP 1900, Argentina; (M.D.); (M.J.Z.); (M.G.-F.); (L.C.)
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5
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López-Velázquez JG, Barraza-López FJ, Vega-García MO, López-López ME, Gutiérrez-Dorado R, Chaidez-Gastelum DC, Ayón-Reyna LE. Microstructural and physicochemical quality maintenance in green bell pepper infected with Botrytis cinerea and treated with thyme essential oil combined with carnauba wax. J Food Sci 2024; 89:2943-2955. [PMID: 38557930 DOI: 10.1111/1750-3841.17041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 02/16/2024] [Accepted: 03/06/2024] [Indexed: 04/04/2024]
Abstract
Bell pepper presents rapid weight loss and is highly susceptible to gray mold caused by the fungus Botrytis cinerea. The most employed method to control this disease is the application of synthetic fungicides such as thiabendazole (TBZ); however, its continued use causes resistance in fungi as well as environmental problems. For these reasons, natural alternatives arise as a more striking option. Currently, bell pepper fruits are coated with carnauba wax (CW) to prevent weight loss and improve appearance. Moreover, CW can be used as a carrier to incorporate essential oils, and previous studies have shown that thyme essential oil (TEO) is highly effective against B. cinerea. Therefore, this study aimed to evaluate the effect of CW combined with TEO on the development of gray mold and maintenance of microestructural and postharvest quality in bell pepper stored at 13°C. The minimal inhibitory concentration of TEO was 0.5%. TEO and TBZ provoked the leakage of intracellular components. TEO and CW + TEO treatments were equally effective to inhibit the development of gray mold. On the quality parameters, firmness and weight loss were ameliorated with CW and CW + TEO treatments; whereas lightness increased in these treatments. The structural analysis showed that CW + TEO treatment maintained the cell structure reducing the apparition of deformities. The results suggest that CW + TEO treatment could be used as a natural and effective antifungal retarding the appearance of gray mold and maintaining the postharvest quality of bell pepper. PRACTICAL APPLICATION: CW and TEO are classified as generally recognized as safe (GRAS) by the US Food and Drug Administration (FDA). This combination can be employed on the bell pepper packaging system to extend shelf life and oppose gray mold developments. Bell pepper fruits are normally coated with lipid-base coatings such as CW before commercialization; therefore, TEO addition would represent a small investment without any changes on the packaging system infrastructure.
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Affiliation(s)
- Jordi G López-Velázquez
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Culiacán, Sinaloa, Mexico
| | - Francisco J Barraza-López
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Culiacán, Sinaloa, Mexico
| | - Misael O Vega-García
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Culiacán, Sinaloa, Mexico
| | | | - Roberto Gutiérrez-Dorado
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Culiacán, Sinaloa, Mexico
| | - Diana C Chaidez-Gastelum
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Culiacán, Sinaloa, Mexico
| | - Lidia E Ayón-Reyna
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Culiacán, Sinaloa, Mexico
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6
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Olunusi SO, Ramli NH, Fatmawati A, Ismail AF, Okwuwa CC. Revolutionizing tropical fruits preservation: Emerging edible coating technologies. Int J Biol Macromol 2024; 264:130682. [PMID: 38460636 DOI: 10.1016/j.ijbiomac.2024.130682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 02/28/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
Tropical fruits, predominantly cultivated in Southeast Asia, are esteemed for their nutritional richness, distinctive taste, aroma, and visual appeal when consumed fresh. However, postharvest challenges have led to substantial global wastage, nearly 50 %. The advent of edible biopolymeric nanoparticles presents a novel solution to preserve the fruits' overall freshness. These nanoparticles, being edible, readily available, biodegradable, antimicrobial, antioxidant, Generally Recognized As Safe (GRAS), and non-toxic, are commonly prepared via ionic gelation owing to the method's physical crosslinking, simplicity, and affordability. The resulting biopolymeric nanoparticles, with or without additives, can be employed in basic formulations or as composite blends with other materials. This study aims to review the capabilities of biopolymeric nanoparticles in enhancing the physical and sensory aspects of tropical fruits, inhibiting microbial growth, and prolonging shelf life. Material selection for formulation is crucial, considering coating materials, the fruit's epidermal properties, internal and external factors. A variety of application techniques are covered such as spraying, and layer-by-layer among others, including their advantages, and disadvantages. Finally, the study addresses safety measures, legislation, current challenges, and industrial perspectives concerning fruit edible coating films.
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Affiliation(s)
- Samuel Olugbenga Olunusi
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia.
| | - Nor Hanuni Ramli
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia.
| | - Adam Fatmawati
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia; Centre for Research in Advanced Fluid and Processes, Universiti Malaysia Pahang Al-Sultan Abdullah, Kuantan, Pahang, Malaysia
| | - Ahmad Fahmi Ismail
- Kulliyyah of Pharmacy, International Islamic University Malaysia (IIUM), Bandar Indera Mahkota, 25200, Bandar Indera Mahkota Razak, Kuantan, Pahang, Malaysia
| | - Chigozie Charity Okwuwa
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia
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7
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Devi LS, Jaiswal AK, Jaiswal S. Lipid incorporated biopolymer based edible films and coatings in food packaging: A review. Curr Res Food Sci 2024; 8:100720. [PMID: 38559379 PMCID: PMC10978484 DOI: 10.1016/j.crfs.2024.100720] [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: 01/01/2024] [Revised: 02/27/2024] [Accepted: 03/14/2024] [Indexed: 04/04/2024] Open
Abstract
In the evolving landscape of food packaging, lipid-based edible films and coatings are emerging as a sustainable and effective solution for enhancing food quality and prolonging shelf life. This critical review aims to offer a comprehensive overview of the functional properties, roles, and fabrication techniques associated with lipid-based materials in food packaging. It explores the unique advantages of lipids, including waxes, resins, and fatty acids, in providing effective water vapor, gas, and microbial barriers. When integrated with other biopolymers, such as proteins and polysaccharides, lipid-based composite films demonstrate superior thermal, mechanical, and barrier properties. The review also covers the application of these innovative coatings in preserving a wide range of fruits and vegetables, highlighting their role in reducing moisture loss, controlling respiration rates, and maintaining firmness. Furthermore, the safety aspects of lipid-based coatings are discussed to address consumer and regulatory concerns.
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Affiliation(s)
- L. Susmita Devi
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, BTR, Assam, 783370, India
| | - Amit K. Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
| | - Swarna Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
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8
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Babarabie M, Sardoei AS, Jamali B, Hatami M. Carnauba wax-based edible coatings retain quality enhancement of orange (Citrus sinensis cv. Moro) fruits during storage. Sci Rep 2024; 14:4133. [PMID: 38374381 PMCID: PMC10876575 DOI: 10.1038/s41598-024-54556-1] [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: 10/03/2023] [Accepted: 02/14/2024] [Indexed: 02/21/2024] Open
Abstract
Fruit coatings serve a dual purpose in preserving the quality of fruits. Not only do they act as a barrier against water evaporation and fungal infiltration, but they also enhance the fruit's visual appeal in the market. Yet, their influence on the fruit's quality components, which play a crucial role in determining its nutritional value, taste, and overall flavor, has remained relatively unexplored. This study aimed to evaluate the effects of carnauba wax coating on the quality of Moro oranges during storage. The selected fruits were meticulously chosen for uniformity in size. The experiment involved applying carnauba wax, a commonly used type among local producers, at four different concentrations: 0%, 0.5%, 1%, and 1.5%. These treatments were applied during various storage periods, including immediately after fruits were harvested and after 40 and 80 days. Following the application of these treatments, the oranges were stored in a controlled environment (morgue) at a temperature of 4 ± 1 °C. Subsequently, several physicochemical parameters of both the fruit flesh and skin were examined. The results unveiled a decline in the overall ascorbic acid content of the fruits. In terms of phenol content, a general decreasing trend was observed after harvesting. At each sampling interval during storage, the phenol content in uncoated fruits consistently exceeded that of their waxed counterparts. Significant reduction in fruit weight was observed throughout the storage period. Both vitamin C and total acidity levels in the fruit exhibited decreases during the storage period. As time passed, fruit firmness gradually declined, while fruit decay increased during the 40- and 80-day storage periods for untreated Moro oranges. The anthocyanin content showed an increasing trend. The study also unveiled a decline in the antioxidant capacity of citrus fruits during storage. Strong significant positive correlations were observed between total phenol content and key parameters, such as antioxidant activity (0.941**), MDA (0.364*), vitamin C content, and total carbohydrate content (0.475**). Skin radiance showed a perfect correlation with chroma and hue (1.000**). Principal component analysis revealed that the first principal component accounted for 34.27% of the total variance, out of a total of five principal components that explained 77.14% of the variance. Through cluster analysis, the variables were categorized into three distinct groups; one associated with weight loss and another with ion leakage. Considering these findings, carnauba wax-based coating emerges as a promising solution for preserving Moro oranges. It effectively mitigates fruit weight loss and helps maintain fruit firmness during storage, making it a valuable tool for fruit preservation.
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Affiliation(s)
- Mehrdad Babarabie
- Department of Agriculture, Minab Higher Education Complex, University of Hormozgan, Bandar Abbas, Iran
| | - Ali Salehi Sardoei
- Horticultural and Crops Research Department Southern Kerman Agricultural and Natural Resources Research and Education Center, AREEO, Jiroft, Iran.
| | - Babak Jamali
- Department of Agriculture, Minab Higher Education Complex, University of Hormozgan, Bandar Abbas, Iran
| | - Mehrnaz Hatami
- Department of Medicinal Plants, Faculty of Agriculture and Natural Resources, Arak University, Arak, 38156-8-8349, Iran.
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9
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Zhu H, Cheng JH, Han Z. Construction of a sustainable and hydrophobic high-performance all-green pineapple peel cellulose nanocomposite film for food packaging. Int J Biol Macromol 2024; 256:128396. [PMID: 38035961 DOI: 10.1016/j.ijbiomac.2023.128396] [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: 10/29/2023] [Revised: 11/19/2023] [Accepted: 11/22/2023] [Indexed: 12/02/2023]
Abstract
The increasing global awareness of environmental issues has led to a growing interest in research on cellulose-based film. However, several limitations hinder their development and industrial application, such as hydrophilicity, inadequate mechanical properties and barrier properties, and a lack of activity. This study aimed to create a sustainable and hydrophobic high-performance all-green pineapple peel cellulose nanocomposite film for food packaging by incorporating natural carnauba wax and cellulose nanofibers (CNF) into a pineapple peel cellulose matrix. The results showed that adding carnauba wax to the cellulose matrix converted the surface wettability of the cellulose-based film from hydrophilic to hydrophobic (water contact angle over 100). Additionally, the film exhibited ultraviolet resistance and antioxidation properties. The incorporation of CNF further improved the barrier properties, mechanical properties, and thermal stability of the cellulose nanocomposite film. In applied experiments, the cellulose nanocomposite film delayed post-harvest deterioration and maintained storage quality of cherry tomatoes. Importantly, the cellulose nanocomposite film could be degraded in soil within 30 days. It can be concluded that the cellulose nanocomposite film has great potential to alleviate the environmental problems and human health problems caused by non-degradable petroleum-based plastic packaging.
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Affiliation(s)
- Hong Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
| | - Zhuorui Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
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10
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Duan B, Tan X, Long J, Ouyang Q, Zhang Y, Tao N. Integrated transcriptomic-metabolomic analysis reveals that cinnamaldehyde exposure positively regulates the phenylpropanoid pathway in postharvest Satsuma mandarin (Citrus unshiu). PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY 2023; 189:105312. [PMID: 36549824 DOI: 10.1016/j.pestbp.2022.105312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/24/2022] [Accepted: 11/29/2022] [Indexed: 06/17/2023]
Abstract
Previously, wax + cinnamaldehyde (WCA) was proven to be able to effectively alleviate fruit decay and induce resistance in harvested Satsuma mandarin (Citrus unshiu). However, the potential molecular mechanism is largely unknown. In the present study, transcriptomics, metabolomics and biochemical analyses were combined to clarify this process. Transcriptomic analysis revealed that the expression of genes involved in secondary metabolites and related to pathogenesis and the phenylpropanoid pathway were significantly influenced by WCA treatment. In addition, metabolite profiling revealed that metabolites in the phenylpropanoid pathway were also predominantly impacted after WCA treatment. Correspondingly, enzymatic activities and gene expression involved in the phenylpropanoid pathway were positively regulated, especially in the first 24 h, resulting in increased levels of total phenolics, flavonoids and other secondary metabolites. Fruit inoculation experiments showed that WCA treatment significantly reduced the development of citrus green mold and sour rot while having no adverse effects on the edible quality of the tested citrus fruit. Our study confirms the potential role of WCA exposure in citrus to induce resistance through the phenylpropanoid pathway.
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Affiliation(s)
- Bin Duan
- School of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, PR China
| | - Xiaoli Tan
- School of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, PR China
| | - Jianyuan Long
- School of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, PR China
| | - Qiuli Ouyang
- School of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, PR China
| | - Yonghua Zhang
- School of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, PR China
| | - Nengguo Tao
- School of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, PR China.
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11
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Advances in Algin and Alginate-Hybrid Materials for Drug Delivery and Tissue Engineering. Mar Drugs 2022; 21:md21010014. [PMID: 36662187 PMCID: PMC9861007 DOI: 10.3390/md21010014] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 12/23/2022] [Accepted: 12/23/2022] [Indexed: 12/28/2022] Open
Abstract
In this review, we aim to provide a summary of recent research advancements and applications of algin (i.e., alginic acid) and alginate-hybrid materials (AHMs) in medical fields. Algin/alginate are abundant natural products that are chemically inert and biocompatible, and they have superior gelation properties, good mechanical strengths, and biodegradability. The AHMs have been widely applied in wound dressing, cell culture, tissue engineering, and drug delivery. However, medical applications in different fields require different properties in the AHMs. The drug delivery application requires AHMs to provide optimal drug loading, controlled and targeted drug-releasing, and/or visually guided drug delivery. AHMs for wound dressing application need to have improved mechanical properties, hydrophilicity, cell adhesion, and antibacterial properties. AHMs for tissue engineering need improved mechanical properties that match the target organs, superior cell affinity, and cell loading capacity. Various methods to produce AHMs that meet different needs were summarized. Formulations to form AHMs with improved stability, drug/cell-loading capacity, cell adhesion, and mechanical properties are active research areas. This review serves as a road map to provide insights into the strategies to develop AHMs in medical applications.
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12
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Butt MS, Akhtar M, Maan AA, Asghar M. Fabrication and characterization of carnauba wax-based films incorporated with sodium alginate/whey protein. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01636-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Moth Bean, Gelatin, and Murraya Koenigii Leaves Extract-Based Film and Coating: Effect of Coating on Shelf and Quality of Solanum Melongena. J FOOD QUALITY 2022. [DOI: 10.1155/2022/8606104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Moth bean starch (MS), gelatin (GA), and Murraya koenigii leaves extract (ME) are blended at different compositions to prepare film and coating according to casting and dipping approaches. Different MS, GA, and ME compositions were used to synthesize films and coating. The film compositions (MS : GA: ME: 60 : 20 : 20 and MS : GA: ME:20 : 60 : 20) were represented in terms of F3 and F4, respectively. The results showed that F3 exhibited better physicochemical properties than other films. In addition, SEM images showed that all components of the films were uniformly mixed and formed smooth surface morphology without cracks and bubbles. FTIR results indicate that ME in the films induces interactions between the film components, causing an improvement in compactness. Moreover, an optimized film-forming solution was tested as a coating. Parameters such as skin tightness, weight loss, pH, titratable acidity, and sensory analysis were considered to check the quality of coated Solanum melongena during storage. The results show that the formulation effectively maintains the quality parameters during storage. Furthermore, it also notices that coating extends the shelf life of Solanum melongena by one week.
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14
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Susmita Devi L, Kalita S, Mukherjee A, Kumar S. Carnauba wax-based composite films and coatings: recent advancement in prolonging postharvest shelf-life of fruits and vegetables. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Sharma L, Saini CS, Sharma V, Sukhija S. Effect of sesame protein and lotus seed starch based bioactive coatings enriched with
Garcinia indica
extract on sapodilla during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Loveleen Sharma
- Amity Institute of Food Technology Amity University Uttar Pradesh (AUUP) Noida India
| | - Charanjiv Singh Saini
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Sangrur Punjab India
| | - Vinita Sharma
- Department of Food Technology Chaudhary Devi Lal University Sirsa India
| | - Sakshi Sukhija
- Department of Biotechnology Engineering and Food Technology University Institute of Engineering, Chandigarh University Mohali India
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16
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Hashim AF, Al-Amrousi EF, Abd-Elsalam KA. Nanolipid-based edible films to improve food shelf life. BIO-BASED NANOEMULSIONS FOR AGRI-FOOD APPLICATIONS 2022:399-412. [DOI: 10.1016/b978-0-323-89846-1.00009-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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17
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Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101302] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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18
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Effect of basil leaves extract on modified moth bean starch active film for eggplant surface coating. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111380] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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19
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Combining edible coatings technology and nanoencapsulation for food application: A brief review with an emphasis on nanoliposomes. Food Res Int 2021; 145:110402. [PMID: 34112405 DOI: 10.1016/j.foodres.2021.110402] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 03/28/2021] [Accepted: 05/06/2021] [Indexed: 01/06/2023]
Abstract
The use of bioactive compounds within the biopolymer-based Edible Coatings (EC) matrices has certain limitations for their application at the food industry level. Encapsulation has been considered as a strategy that enables protecting and improving the physical and chemical characteristics of the compounds; as a result, it extends the shelf life of coated foods. This review discusses recent progress in combining edible coatings with nanoencapsulation technology. We also described and discussed various works, in which nanoliposomes are used as encapsulation systems to prepare, and subsequently apply the edible coatings in plant products and meat products. The use of nanoliposomes for the encapsulation of phenolic compounds and essential oils provides an improvement in the antioxidant and antimicrobial properties of coatings by extending the shelf life of food matrices. However, when liposomes are stored for a long period of time, they may present some degree of instability manifested by an increase in size, polydispersity index, and zeta potential. This is reflected in an aggregation, fusion, and rupture of the vesicles. This investigation can help researchers and industries to select an appropriate and efficient biopolymer to form EC containing nanoencapsulated active compounds. This work also addresses the use of nanoliposomes to create EC extending markedly the shelf life of fruit, reducing the weight loss, and deterioration due to the action of microorganisms.
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20
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Sharma S, Prasad RN, Tiwari S, Chaurasia SNS, Shekhar S, Singh J. Effect of chitosan coating on postharvest quality and enzymatic activity of eggplant (
Solanum melongena
L.) cultivars. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15098] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Swati Sharma
- Division of Crop Production ICAR‐Indian Institute of Vegetable Research Varanasi India
| | - R. N. Prasad
- Division of Crop Production ICAR‐Indian Institute of Vegetable Research Varanasi India
| | - Shailesh Tiwari
- Division of Crop Improvement ICAR‐Indian Institute of Vegetable Research Varanasi India
| | - S. N. S. Chaurasia
- Division of Crop Production ICAR‐Indian Institute of Vegetable Research Varanasi India
| | - Shashi Shekhar
- Department of Statistics and Farm Engineering Institute of Agricultural Sciences Banaras Hindu University Varanasi India
| | - Jagdish Singh
- Division of Crop Production ICAR‐Indian Institute of Vegetable Research Varanasi India
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21
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Basumatary IB, Mukherjee A, Katiyar V, Kumar S. Biopolymer-based nanocomposite films and coatings: recent advances in shelf-life improvement of fruits and vegetables. Crit Rev Food Sci Nutr 2020; 62:1912-1935. [DOI: 10.1080/10408398.2020.1848789] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Indra Bhusan Basumatary
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
| | - Avik Mukherjee
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
| | - Vimal Katiyar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, Assam, India
| | - Santosh Kumar
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
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22
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Riaz A, Aadil RM, Amoussa AMO, Bashari M, Abid M, Hashim MM. Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry (
Fragaria ananassa
cv Hongyan) fruit. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15018] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Asad Riaz
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Mohanad Bashari
- Department of Food Science and Human Nutrition, College of Applied and Health Sciences A’Sharqiah University Ibra Sultanate of Oman
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences Arid Agriculture University Rawalpindi Pakistan
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23
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Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil. Sci Rep 2020; 10:13622. [PMID: 32788603 PMCID: PMC7423944 DOI: 10.1038/s41598-020-70651-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Accepted: 07/24/2020] [Indexed: 11/27/2022] Open
Abstract
Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. To investigate the effect of SSO content on the physicochemical, mechanical, and optical properties of the films, they were supplemented with various concentrations (0, 0.5, 1, and 2%, w/w) of SSO. Increasing SSO content tended to decrease tensile strength, elongation at break, crystallinity, water solubility, and the water vapor permeability; in contrast, it increased the oxygen transmission rate and water contact angle. Consequently, the incorporation of SSO into the matrix of MBS-based films decreased their mechanical strength but effectively enhanced their water-resistance properties. Therefore, the MBS-based film developed here can be properly used as an edible film in settings that require high water-resistance properties but do not call for robust mechanical strength.
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24
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25
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Chen F, Li S, Zhong G, Liu Y. Properties of novel chitosan incorporated with hexahydro-β-acids edible films and its effect on shelf life of pork. J Food Sci 2020; 85:947-955. [PMID: 32237089 DOI: 10.1111/1750-3841.15093] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 02/06/2020] [Accepted: 02/09/2020] [Indexed: 12/24/2022]
Abstract
Edible packaging films have been widely studied because of its safety, green, and effective characteristics. In this paper, chitosan (CH) edible films containing hexahydro-β-acids (HBA) were prepared, and its physical and mechanical properties, bioactivity, and their impact on the shelf life of pork were investigated. The infrared spectra indicated that the molecular interaction between CH and HBA was observed. Scanning electron microscopy was used to analyze the surface morphology of the film, and light transmittance analysis displayed that the addition of HBA enhanced the film's UV blocking performance. Compared to the CH film, the tensile strength of CH-HBA film increased to 29.19 ± 0.45 MPa, and the scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) reached 1.40 ± 0.01 mg rutin/cm2 of the film. The antibacterial activity of the CH-HBA film on Escherichia coli (44825) and Staphylococcus aureus (26001) showed that the CH-HBA film is a feasible antibacterial package. Furthermore, compared to pork packaged in CH and polyethylene films, fresh pork packaged with CH-HBA films displayed prolongation of shelf life due to reduction in microbial proliferation, thiobarbituric values, pH, and total volatile base nitrogen contents during storage at 4 °C for 16 days. The freshness of pork was prolonged by 7-8 days when the dosage of HBA was increased to 0.3% from 0.1% (w/v). These results revealed that the CH-HBA film can effectively extend the shelf life of pork. PRACTICAL APPLICATION: This study effectively prolonged the shelf life of pork. A chitosan-edible film combined with hexahydro-β-acids has a potential application value in replacing traditional packaged fresh meat.
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Affiliation(s)
- Fengxia Chen
- College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, 830046, China
| | - Shuai Li
- College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, 830046, China
| | - Genghui Zhong
- College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, 830046, China
| | - Yumei Liu
- College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi, 830046, China
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26
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Pop OL, Pop CR, Dufrechou M, Vodnar DC, Socaci SA, Dulf FV, Minervini F, Suharoschi R. Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review. Polymers (Basel) 2019; 12:E12. [PMID: 31861657 PMCID: PMC7022843 DOI: 10.3390/polym12010012] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 12/15/2019] [Accepted: 12/17/2019] [Indexed: 12/15/2022] Open
Abstract
Edible coatings and films represent an alternative packaging system characterized by being more environment- and customer-friendly than conventional systems of food protection. Research on edible coatings requires multidisciplinary efforts by food engineers, biopolymer specialists and biotechnologists. Entrapment of probiotic cells in edible films or coatings is a favorable approach that may overcome the limitations linked with the use of bioactive compounds in or on food products. The recognition of several health advantages associated with probiotics ingestion is worldwide accepted and well documented. Nevertheless, due to the low stability of probiotics in the food processing steps, in the food matrices and in the gastrointestinal tract, this kind of encapsulation is of high relevance. The development of new and functional edible packaging may lead to new functional foods. This review will focus on edible coatings and films containing probiotic cells (obtaining techniques, materials, characteristics, and applications) and the innovative entrapment techniques use to obtained such packaging.
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Affiliation(s)
- Oana L. Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Carmen R. Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Marie Dufrechou
- USC 1422 GRAPPE, INRA, Ecole Supérieur d’Agriculture, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, 4900 Agnes Cedex 01, France;
| | - Dan C. Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Sonia A. Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Francisc V. Dulf
- Department of Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
| | - Fabio Minervini
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
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27
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Singh S, Singh B, Alam T. Evaluation of shelf-life, antioxidant activity and nutritional quality attributes in carnauba wax coated eggplant genotypes. Journal of Food Science and Technology 2019; 56:4826-4833. [PMID: 31741507 DOI: 10.1007/s13197-019-03944-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/28/2019] [Accepted: 03/06/2019] [Indexed: 11/28/2022]
Abstract
Eggplant genotypes of white, green and violet are very popular in the specific regions of sub-tropics and tropics. These possess enormous health benefits as having high antioxidant activity. Due to limited shelf life i.e. 3 days at ambient storage, wholesalers and retailers apply many unhygienic practices. They use petroleum based oil to make the fruit surface shiny and attractive. In the present study, Eggplant genotypes, viz. violet, green and white, were assessed after carnauba wax (CW) emulsion containing additives such as 2.5% polyethylene glycol (PEG) and 0.5% sodium alginate (SA) as T1, 0.5% SA as T2, 2.5% PEG as T3 and non-coated eggplant fruits as control fruits (T4) for shelf life extension and retention of nutritional quality attributes at ambient condition (20 ± 2 °C and RH 52-54%) for 7 days. The additives mixed CW coatings were effective in extending the shelf life and retaining the nutritional quality attributes than control genotypes. Sodium alginate (SA) mixed CW coating resulted in maximum shelf life extension of white eggplant genotypes by 7 days as compared to 3-4 days in control eggplant genotypes at ambient storage. However, 6.9%, 1.83% and 6.04% decrease in physiological loss in weight was obtained in 0.5% SA based CW coating after 5 days of ambient storage of violet, green and white eggplant genotypes, respectively in comparison to fully control eggplant genotype. The firmness level of eggplant genotypes in 0.5% SA based CW coating was more (85.1%, 50% and 45%) after 7 days of ambient storage of violet, green and white genotypes, respectively in comparison to fully control eggplant genotype. Similarly, total phenol content was also increased (26.1%, 37.5% and 180.9%) in 0.5% SA based CW coated eggplant genotypes of violet, green and white, respectively after 7 days of ambient storage in comparison to fully control eggplant genotype. Initially there had been increase in antioxidant activity in white genotype up to 5 days of storage which thereafter decreased on 7 days of storage in all the treatments. However, violet and green genotypes had not followed any trend during storage.
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Affiliation(s)
- Sudhir Singh
- 1Indian Institute of Vegetable Research, ICAR, Varanasi, India
| | - B Singh
- 1Indian Institute of Vegetable Research, ICAR, Varanasi, India
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28
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Chaemsanit S, Sukmas S, Matan N, Matan N. Controlled Release of Peppermint Oil from Paraffin-Coated Activated Carbon Contained in Sachets to Inhibit Mold Growth During Long Term Storage of Brown Rice. J Food Sci 2019; 84:832-841. [PMID: 30912858 DOI: 10.1111/1750-3841.14475] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 01/18/2019] [Accepted: 01/22/2019] [Indexed: 01/10/2023]
Abstract
The aim of the study was to control the release of peppermint oil (700 µL/L) by coating activated carbon (AC) contained in sachets with different solutions (tapioca starch, corn starch, gelatine, carnauba, paraffin, and mixed carnauba-paraffin) for inhibiting the growth of Aspergillus flavus on brown rice (BR). Paraffin-coated AC with adsorbed peppermint oil was then applied to extend the shelf life of BR during long-term storage (60 days) at 30 ± 2 °C. The mechanism of peppermint oil vapor release in this system was also studied using GC-MS. The result revealed that paraffin-coated AC with adsorbed peppermint oil present in sachets showed the highest antifungal activity against A. flavus growing on the surface of BR. In addition, paraffin-coated AC with adsorbed peppermint oil could prolong the shelf life of BR from 10 days (control) to at least 60 days under tropical climatic conditions. Moreover, storage of BR in the presence of sachets containing paraffin-coated AC with adsorbed peppermint oil at a concentration of 700 µL/L revealed no significant effects on major rice quality-related factors, such as moisture content, color, water uptake percentage, and gelatinization temperature. Peppermint oil component analysis by GC-MS indicated that paraffin could trap some minor components of peppermint oil and allow the major components such as menthone, menthol, and alpha-pinene, which are compounds that play an important role in mold growth inhibition, to be exposed to air. Thus, this research demonstrated the potential of paraffin-coated AC containing adsorbed peppermint oil for controlling the growth of molds during prolonged rice storage. PRACTICAL APPLICATION: Paraffin-coated activated carbon with adsorbed peppermint oil has the potential to be commercially applied to brown rice grains for facilitating long-term storage. This technique is beneficial for avoiding the occurrence of negative sensorial factors when peppermint oil vapors are used. This process is interesting and easy to apply during large-scale implementation of a rice storage system.
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Affiliation(s)
- Siriporn Chaemsanit
- Food Science and Technology, School of Agricultural Technology, Walailak Univ., Nakhon Si Thammarat, 80160, Thailand
| | - Sirimas Sukmas
- Food Science and Technology, School of Agricultural Technology, Walailak Univ., Nakhon Si Thammarat, 80160, Thailand
| | - Narumol Matan
- Food Science and Technology, School of Agricultural Technology, Walailak Univ., Nakhon Si Thammarat, 80160, Thailand
| | - Nirundorn Matan
- Materials Science and Engineering, School of Engineering and Resources, Walailak Univ., Nakhon Si Thammarat, 80160, Thailand
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29
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Yang H, Li X, Lu G. Effect of Carnauba Wax-Based Coating Containing Glycerol Monolaurate on Decay and Quality of Sweet Potato Roots during Storage. J Food Prot 2018; 81:1643-1650. [PMID: 30204002 DOI: 10.4315/0362-028x.jfp-18-017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Because of high water loss and rot observed in postharvest sweet potato ( Ipomoea batatas (L.) Lam.) roots, a carnauba wax (CW)-based nanoemulsion without or with glycerol monolaurate (CW-GML) was developed by a high-energy emulsification approach. The effects of the two coatings on decay, respiration rate, weight loss, surface color, total soluble sugar, and starch content as well as the sensory quality of sweet potato roots were investigated during storage at 20°C for 50 days. Compared with the control treatment (water) and CW coating alone, CW-GML coating exhibited higher emulsion stability and antifungal activity, and treatment resulted in a uniform and continuous coating on roots. The CW-GML and CW coatings both effectively reduced root weight loss and respiration rate and inhibited decay incidence compared with control roots during storage. The CW-GML coating showed markedly stronger inhibition of root rot than the CW coating. Both the CW-GML and CW coatings promoted an increase in root sweetness but did not negatively impact perceived flavor. The overall results demonstrate that the CW-GML coating holds great promise as an effective postharvest technology to preserve food quality and extend shelf life of sweet potato roots.
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Affiliation(s)
- Huqing Yang
- School of Agriculture and Food Science, Zhejiang Agricultural & Forestry University, Wusu Street # 666, Lin'an, Hangzhou Zhejiang 311300, People's Republic of China
| | - Xia Li
- School of Agriculture and Food Science, Zhejiang Agricultural & Forestry University, Wusu Street # 666, Lin'an, Hangzhou Zhejiang 311300, People's Republic of China
| | - Guoquan Lu
- School of Agriculture and Food Science, Zhejiang Agricultural & Forestry University, Wusu Street # 666, Lin'an, Hangzhou Zhejiang 311300, People's Republic of China
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30
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Zhang L, Chen F, Lai S, Wang H, Yang H. Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.011] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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31
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On the properties and application of beeswax, carnauba wax and palm fat mixtures for hot melt coating in fluidized beds. ADV POWDER TECHNOL 2018. [DOI: 10.1016/j.apt.2017.12.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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32
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Ganiari S, Choulitoudi E, Oreopoulou V. Edible and active films and coatings as carriers of natural antioxidants for lipid food. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.009] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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33
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Peach gum polysaccharides-based edible coatings extend shelf life of cherry tomatoes. 3 Biotech 2017; 7:168. [PMID: 28660453 DOI: 10.1007/s13205-017-0845-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2017] [Accepted: 05/17/2017] [Indexed: 10/19/2022] Open
Abstract
Cherry tomato is a nutritious, but highly perishable fruit. Peach gum polysaccharides (PGPs) can form edible films with antioxidant and antibacterial activities. The effects of PGP-based edible coatings on cherry tomatoes during hypothermic storage (4 °C) were investigated. PGP-based edible coatings effectively maintained firmness, decreased weight loss, inhibited respiration rate and delayed the changes in total acidity, ascorbic acid and sugar content of cherry tomatoes during hypothermic storage (4 °C) compared with those of the control (p < 0.05). The results indicate that using PGP-based edible coating is a promising method to extend the shelf life of cherry tomatoes.
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