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Jieying S, Tingting L, Caie W, Dandan Z, Gongjian F, Xiaojing L. Paper-based material with hydrophobic and antimicrobial properties: Advanced packaging materials for food applications. Compr Rev Food Sci Food Saf 2024; 23:e13373. [PMID: 38778547 DOI: 10.1111/1541-4337.13373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 04/26/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024]
Abstract
The environmental challenges posed by plastic pollution have prompted the exploration of eco-friendly alternatives to disposable plastic packaging and utensils. Paper-based materials, derived from renewable resources such as wood pulp, non-wood pulp (bamboo pulp, straw pulp, reed pulp, etc.), and recycled paper fibers, are distinguished by their recyclability and biodegradability, making them promising substitutes in the field of plastic food packaging. Despite their merits, challenges like porosity, hydrophilicity, limited barrier properties, and a lack of functionality have restricted their packaging potential. To address these constraints, researchers have introduced antimicrobial agents, hydrophobic substances, and other functional components to improve both physical and functional properties. This enhancement has resulted in notable improvements in food preservation outcomes in real-world scenarios. This paper offers a comprehensive review of recent progress in hydrophobic antimicrobial paper-based materials. In addition to outlining the characteristics and functions of commonly used antimicrobial substances in food packaging, it consolidates the current research landscape and preparation techniques for hydrophobic paper. Furthermore, the paper explores the practical applications of hydrophobic antimicrobial paper-based materials in agricultural produce, meat, and seafood, as well as ready-to-eat food packaging. Finally, challenges in production, application, and recycling processes are outlined to ensure safety and efficacy, and prospects for the future development of antimicrobial hydrophobic paper-based materials are discussed. Overall, the emergence of hydrophobic antimicrobial paper-based materials stands out as a robust alternative to plastic food packaging, offering a compelling solution with superior food preservation capabilities. In the future, paper-based materials with antimicrobial and hydrophobic functionalities are expected to further enhance food safety as promising packaging materials.
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Affiliation(s)
- Shi Jieying
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
| | - Li Tingting
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Wu Caie
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Zhou Dandan
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Fan Gongjian
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Li Xiaojing
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, China
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China
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2
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Zhao Y, Wang Y, Zhang Z, Li H. Advances in Controllable Release Essential Oil Microcapsules and Their Promising Applications. Molecules 2023; 28:4979. [PMID: 37446642 DOI: 10.3390/molecules28134979] [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: 04/07/2023] [Revised: 06/13/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023] Open
Abstract
Essential oils (EOs) have emerged as natural and popular ingredients used in the preparation of safe and sustainable products because of their unique characteristics, such as antibacterial and antioxidant activity. However, due to their high volatility, poorly solubility in water, and susceptibility to degradation and oxidation, the application of EOs is greatly limited. One of the promising strategies for overcoming these restrictions is encapsulation, which involves in the entrapment of EOs inside biocompatible materials to utilize their controllable release and good bioavailability. In this review, the microencapsulation of the controllable release EOs and their applications are investigated. The focus is on the antimicrobial mechanism of various EOs on different bacteria and fungi, release mechanism of microencapsulated EOs, and preparation research progress of the controllable EOs microcapsules. In addition, their applications are introduced in relation to the food, textiles, agriculture, and medical fields.
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Affiliation(s)
- Yana Zhao
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Yanbo Wang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Zhijun Zhang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
| | - Huizhen Li
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan 030051, China
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3
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Wang W, Zhang W, Li L, Deng W, Liu M, Hu J. Biodegradable starch-based packaging films incorporated with polyurethane-encapsulated essential-oil microcapsules for sustained food preservation. Int J Biol Macromol 2023; 235:123889. [PMID: 36870661 DOI: 10.1016/j.ijbiomac.2023.123889] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 02/24/2023] [Accepted: 02/26/2023] [Indexed: 03/06/2023]
Abstract
Novel starch-based packaging films with sustained antibacterial activity were successfully made by incorporating polyurethane-encapsulated essential-oil microcapsules (EOs@PU) as an alternative synthetic preservative for food preservation. Herein, three essential oils (EOs) were blended to make composite essential oils with a more harmonious aroma and higher antibacterial ability and encapsulated into polyurethane (PU) to form EOs@PU microcapsules based on interfacial polymerization. The morphology of the constructed EOs@PU microcapsules was regular and uniform with an average size of approximately 3 μm, thus enabling high loading capacity (59.01 %). As such, we further integrated the obtained EOs@PU microcapsules into potato starch to prepare food packaging films for sustained food preservation. Consequently, the prepared starch-based packaging films incorporated with EOs@PU microcapsules had an excellent UV blocking rate (>90 %) and low cell toxicity. Notably, the long-term release of EOs@PU microcapsules gave the packaging films a sustained antibacterial ability, prolonging the shelf life of fresh blueberries and raspberries at 25 °C (> 7 days). Furthermore, the biodegradation rate of food packaging films cultured with natural soil was 95 % after 8 days, clarifying the excellent biodegradability of the packaging films for environmental protection. As demonstrated, the biodegradable packaging films provided a natural and safe strategy for food preservation.
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Affiliation(s)
- Wei Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China
| | - Weiwei Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China
| | - Lin Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China
| | - Weijun Deng
- School of Chemical and Environmental Engineering, Shanghai Institute of Technology, 201418 Shanghai, China
| | - Ming Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China.
| | - Jing Hu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China.
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4
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A Review on Antimicrobial Packaging for Extending the Shelf Life of Food. Processes (Basel) 2023. [DOI: 10.3390/pr11020590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023] Open
Abstract
Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally processed foods are prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for improved food shelf life and protection against foodborne diseases alongside consumer preference for minimally processed foods with no or lesser synthetic additives foster the development of innovative technologies such as antimicrobial packaging. It is a form of active packaging that can release antimicrobial substances to suppress the activities of specific microorganisms, thereby improving food quality and safety during long-term storage. However, antimicrobial packaging continues to be a very challenging technology. This study highlights antimicrobial packaging concepts, providing different antimicrobial substances used in food packaging. We review various types of antimicrobial systems. Emphasis is given to the effectiveness of antimicrobial packaging in various food applications, including fresh and minimally processed fruit and vegetables and meat and dairy products. For the development of antimicrobial packaging, several approaches have been used, including the use of antimicrobial sachets inside packaging, packaging films, and coatings incorporating active antimicrobial agents. Due to their antimicrobial activity and capacity to extend food shelf life, regulate or inhibit the growth of microorganisms and ultimately reduce the potential risk of health hazards, natural antimicrobial agents are gaining significant importance and attention in developing antimicrobial packaging systems. Selecting the best antimicrobial packaging system for a particular product depends on its nature, desired shelf life, storage requirements, and legal considerations. The current review is expected to contribute to research on the potential of antimicrobial packaging to extend the shelf life of food and also serves as a good reference for food innovation information.
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Firmanda A, Fahma F, Warsiki E, Syamsu K, Arnata IW, Sartika D, Suryanegara L, Qanytah, Suyanto A. Antimicrobial mechanism of nanocellulose composite packaging incorporated with essential oils. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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6
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Zhang L, Zhang M, Ju R, Mujumdar AS, Deng D. Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes. Crit Rev Food Sci Nutr 2022; 64:3384-3406. [PMID: 36226715 DOI: 10.1080/10408398.2022.2132207] [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] [Indexed: 11/03/2022]
Abstract
Although complex coacervation could improve the water solubility, thermal stability, bioavailability, antioxidant activity and antibacterial activity of essential oils (EOs). However, some wall materials (such as proteins and polysaccharides) with water solubility and hydrophobic nature limited their application in complex coacervation. In order to improve the properties of EO complex coacervates, some efficient physical field technology was proposed. This paper summarizes the application and functional properties of EOs in complex coacervates, formation and controlled-release mechanism, as well as functions of EO complex coacervates. In particular, efficient physical field technology as innovative technology, such as high pressure, ultrasound, cold plasma, pulsed electric fields, electrohydrodynamic atomization and microwave technology improved efficient and quality attributes of EO complex coacervates are reviewed. The physical fields could modify the gelling, structural, textural, emulsifying, rheological properties, solubility of wall material (proteins and polysaccharides), which improve the properties of EO complex coacervates. Overall, EOs complex coacervates possess great potential to be used in the food industry, including high bioavailability, excellent antioxidant capacity and gut microbiota in vivo, masking the sensation of off-taste or flavor, favorable antimicrobial capacity.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Dewei Deng
- Zhengzhou Xuemailong Food Flavor Co, Zhengzhou, Henan, China
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7
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Li X, Li G, Shan Y, Zhu X. Preparation, characterization, and antifungal property of the inclusion complex of Litsea cubeba essential oil/hydroxypropyl-β-cyclodextrin and its application in preservation of Shatang mandarin. J Food Sci 2022; 87:4714-4724. [PMID: 36121061 DOI: 10.1111/1750-3841.16313] [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: 03/10/2022] [Revised: 07/12/2022] [Accepted: 08/09/2022] [Indexed: 11/30/2022]
Abstract
To explore the potential application of plant essential oil in the postharvest preservation of fruits, the inclusion complex (IC) of Litsea cubeba essential oil (LCEO) with hydroxypropyl-β-cyclodextrin (HPβCD), prepared by the saturated aqueous solution method, was studied. LCEO/HPβCD-IC was characterized by fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), scanning electron microscopy (SEM), particle size distribution, and thermogravimetric-differential scanning calorimetry (TG-DSC) analysis. The formation of LCEO/HPβCD-IC was confirmed, and the volume average particle diameter was 24.376 µm. Due to the inclusion of HPβCD, the volatility of LCEO was significantly reduced and the thermal stability was significantly improved. In addition, the antifungal activities of the LCEO ICs were compared, and LCEO/HPβCD-IC was more effective against the citrus postharvest pathogens (P. italicum and G. citri-aurantii). The effects of the LCEO ICs on the postharvest quality of Shatang mandarin were studied. Compared with the control group (CK) and LCEO/βCD-IC group, the LCEO/HPβCD-IC group showed a significant delay in the decrease of good fruit rate, hardness, total soluble solids (TSSs), and Vitamin C (Vc) content, with a lower weight loss rate of Shatang mandarin. Therefore, LCEO/HPβCD-IC is expected to be used as a green preservative for the storage and preservation of citrus fruits. PRACTICAL APPLICATION: In this study, LCEO was encapsulated in HPβCD by the saturated aqueous solution method and the prepared inclusion complex was characterized. The effects of LCEO/HPβCD-IC and LCEO/βCD-IC on postharvest preservation of Shatang mandarin were compared. This work offers valuable insights into the postharvest preservation of citrus fruit by essential oil inclusion complexes.
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Affiliation(s)
- Xiang Li
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China
| | - Gaoyang Li
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China
| | - Yang Shan
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China
| | - Xiangrong Zhu
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China
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8
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Sriwattana S, Torpol K, Prinyawiwatkul W, Sangsuwan J. Efficacy of chitosan‐pectin beads encapsulated with combined garlic and holy basil essential oils on shelf life extension of ready to eat food. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16087] [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)
- Sujinda Sriwattana
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Research Center of Producing and Development of Products and Innovations for Animal Health and Production Chiang Mai University Chiang Mai 50100 Thailand
| | - Kittikoon Torpol
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Jurmkwan Sangsuwan
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Center of Excellence in Materials Science and Technology Chiang Mai University Chiang Mai 50200 Thailand
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9
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Takundwa BA, Bhagwat P, Ruzengwe FM, Pillai S, Ijabadeniyi OA. Optimisation of the combined treatment of nisin, oregano and ultrasound in decontaminating Listeria monocytogenes and Escherichia coli O157:H7 on cabbage. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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10
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Plati F, Paraskevopoulou A. Micro- and Nano-encapsulation as Tools for Essential Oils Advantages’ Exploitation in Food Applications: the Case of Oregano Essential Oil. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02746-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Chen M, Yan X, Cheng M, Zhao P, Wang Y, Zhang R, Wang X, Wang J, Chen M. Preparation, characterization and application of poly(lactic acid)/corn starch/eucalyptus leaf essential oil microencapsulated active bilayer degradable film. Int J Biol Macromol 2022; 195:264-273. [PMID: 34920054 DOI: 10.1016/j.ijbiomac.2021.12.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 11/29/2021] [Accepted: 12/04/2021] [Indexed: 12/15/2022]
Abstract
This study aimed to develop a composite bilayer film based on corn starch (CS)/polylactic acid (PLA). The film had a hydrophobic outer layer and an absorbent inner layer. A natural bioactive substance was incorporated into the inner layer, namely, eucalyptus essential oil microcapsules (EOM). This allowed most of the bioactive substance to be released inside the storage environment. The effects of different amounts of EOM on the physical, mechanical, antioxidant, and antimicrobial properties of the films were investigated. Based on the results of scanning electron microscopy (SEM), the addition of 10-15 mL/100 mL of EOM could be uniformly distributed in the film. The addition of less than 15 mL/100 mL of EOM to the film improved its tensile strength, barrier properties, and elongation at break. The addition of too much EOM led to cracks in the film. The addition of EOM also greatly improved the antioxidant and antibacterial properties of the bilayer film. The best performance was obtained when the added amount was 15 mL/100 mL. Films with the best overall properties were used for preserving Agaricus bisporus. In preservation experiments, this film inhibited the respiration rate of A. bisporus, slowed down the consumption of organic matter, and maintained its moisture content. Compared with other cling films, the shelf life of A. bisporus was greatly extended.
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Affiliation(s)
- Menglin Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiaoran Yan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Meng Cheng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Peixin Zhao
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Yirong Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Rongfei Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Juan Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
| | - Mengmeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
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12
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Yang T, Qin W, Zhang Q, Luo J, Lin D, Chen H. Essential-oil capsule preparation and its application in food preservation: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2021934] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Tian Yang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Junyun Luo
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
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13
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Song X, Wang L, Liu T, Liu Y, Wu X, Liu L. Mandarin (Citrus reticulata L.) essential oil incorporated into chitosan nanoparticles: Characterization, anti-biofilm properties and application in pork preservation. Int J Biol Macromol 2021; 185:620-628. [PMID: 34216663 DOI: 10.1016/j.ijbiomac.2021.06.195] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 11/27/2022]
Abstract
Mandarin (Citrus reticulata L.) essential oil (MEO) reportedly displays excellent antimicrobial properties. In this study, MEO was loaded into chitosan nanoparticles (CSNPs). The characteristics, antibacterial properties and benefit in pork preservation of MEO-CSNPs were evaluated. The MEO-CSNPs displayed an excellent encapsulation efficiency (EE) (67.32%-82.35%), the particle size values of 131.3 nm-161.9 nm, and the absolute zeta potential values above 30 mV. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) analysis, and thermogravimetric analysis (TGA) revealed that the MEO was incorporated into CSNPs without requiring a chemical reaction, the antibacterial activity of the MEO remained. Furthermore, the damage of MEO-chitosan nanoemulsions (MEO-CSs) to the cell membranes of Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) was confirmed by the change of bacterial cell morphology. The anti-biofilm assays verified that the MEO-CSs substantially inhibited biofilm formation and destroyed the mature biofilms. MEO-CSs were also applied to pork, proving a great potential for pork preservation. This study provides a potential approach for developing and utilizing MEO-CSs as natural antimicrobial agents in the food industry.
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Affiliation(s)
- Xueying Song
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Lei Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Ting Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Xiaoxia Wu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Liu Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
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14
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Zhu Y, Li C, Cui H, Lin L. Encapsulation strategies to enhance the antibacterial properties of essential oils in food system. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107856] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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15
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Takundwa BA, Bhagwat P, Pillai S, Ijabadeniyi OA. Antimicrobial efficacy of nisin, oregano and ultrasound against Escherichia coli O157:H7 and Listeria monocytogenes on lettuce. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110522] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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Preparation of antifogging and enhanced antimicrobial biopolymer coating and its applications in lettuce preservation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109941] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Felix de Andrade M, Diego de Lima Silva I, Alves da Silva G, David Cavalcante PV, Thayse da Silva F, Bastos de Almeida YM, Vinhas GM, Hecker de Carvalho L. A study of poly (butylene adipate-co-terephthalate)/orange essential oil films for application in active antimicrobial packaging. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109148] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Gonçalves da Rosa C, Zapelini de Melo AP, Sganzerla WG, Machado MH, Nunes MR, Vinicius de Oliveira Brisola Maciel M, Bertoldi FC, Manique Barreto PL. Application in situ of zein nanocapsules loaded with Origanum vulgare Linneus and Thymus vulgaris as a preservative in bread. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105339] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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19
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Torpol K, Sriwattana S, Sangsuwan J, Wiriyacharee P, Prinyawiwatkul W. Optimising chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitor. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14107] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Kittikoon Torpol
- Division of Product Development Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Sujinda Sriwattana
- Division of Product Development Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Jurmkwan Sangsuwan
- Division of Packaging Technology Chiang Mai University Chiang Mai 50100 Thailand
| | - Pairote Wiriyacharee
- Division of Product Development Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
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20
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Cid-Pérez TS, Ávila-Sosa R, Ochoa-Velasco CE, Rivera-Chavira BE, Nevárez-Moorillón GV. Antioxidant and Antimicrobial Activity of Mexican Oregano ( Poliomintha longiflora) Essential Oil, Hydrosol and Extracts from Waste Solid Residues. PLANTS 2019; 8:plants8010022. [PMID: 30658413 PMCID: PMC6359612 DOI: 10.3390/plants8010022] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Revised: 01/13/2019] [Accepted: 01/14/2019] [Indexed: 11/16/2022]
Abstract
Poliomintha longiflora is a Mexican oregano, which has not been widely studied. This work aimed to describe the chemical composition, antimicrobial and antioxidant activities present in P. longiflora essential oil (EO), the hydrosol from EO extraction and extracts from waste solid residues (WSRs), identified as ethanol extract, ethyl acetate extract and the subfractions of ethanol and ethyl acetate extracts. The chemical characterization of the EO, hydrosol and WSR extracts was performed by GC–MS and HPLC. Their antioxidant activity was evaluated using two methods, and their antimicrobial activity was evaluated against Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Salmonella Typhimurium. Thirty-one chemical components were identified in the EO. The subfractions from the ethanol and ethyl acetate extracts contain methylmaleic anhydride, thymoquinone, thymol, carvacrol, thymol acetate, carvacrol acetate, and phenolic acids. The EO presented the highest biological activities for antioxidant (136.05 mg equivalent of ascorbic acid/g (AAE/g); IC50 83.70 μg/mL of 2, 2-diphenyl-1-picrylhydrazyl (DPPH)) and antimicrobial tests (minimal inhibitory concentration (MIC) value of 250–750 mg/L), while the hydrosol and the ethyl acetate extract from WSRs had the lowest antioxidant activity (14.16 and 12.29 mg AAE/g respectively), and the hydrosol had the lowest antimicrobial activity (MIC of 3000 mg/L). The data suggest that Mexican oregano P. longiflora hydrosol and extracts from waste solid residues can still have compounds with antimicrobial and antioxidant capacities.
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Affiliation(s)
- Teresa Soledad Cid-Pérez
- Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio 105E, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, 72420 Puebla, Puebla, Mexico.
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario II, 31125 Chihuahua, Chihuahua, Mexico.
| | - Raúl Ávila-Sosa
- Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio 105E, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, 72420 Puebla, Puebla, Mexico.
| | - Carlos Enrique Ochoa-Velasco
- Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio 105E, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, 72420 Puebla, Puebla, Mexico.
| | - Blanca Estela Rivera-Chavira
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario II, 31125 Chihuahua, Chihuahua, Mexico.
| | - Guadalupe Virginia Nevárez-Moorillón
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario II, 31125 Chihuahua, Chihuahua, Mexico.
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Gao H, Wu W, Chen H, Qin Y, Fang X, Jin TZ. Microbial inactivation and quality improvement of tomatoes treated by package film with allyl isothiocyanate vapour. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13787] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Haiyan Gao
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Key Laboratory of Post‐Harvest Handling of Fruits Ministry of Agriculture Hangzhou 310021 China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou 310021 China
- Key laboratory of postharvest preservation and processing of fruits and vegetables China National Light Industry Hangzhou 310021 China
| | - Weijie Wu
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Key Laboratory of Post‐Harvest Handling of Fruits Ministry of Agriculture Hangzhou 310021 China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou 310021 China
- Key laboratory of postharvest preservation and processing of fruits and vegetables China National Light Industry Hangzhou 310021 China
| | - Hangjun Chen
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Key Laboratory of Post‐Harvest Handling of Fruits Ministry of Agriculture Hangzhou 310021 China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou 310021 China
- Key laboratory of postharvest preservation and processing of fruits and vegetables China National Light Industry Hangzhou 310021 China
| | - Yanhong Qin
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Key Laboratory of Post‐Harvest Handling of Fruits Ministry of Agriculture Hangzhou 310021 China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou 310021 China
- Key laboratory of postharvest preservation and processing of fruits and vegetables China National Light Industry Hangzhou 310021 China
| | - Xiangjun Fang
- Institute of Food Science Zhejiang Academy of Agricultural Sciences Key Laboratory of Post‐Harvest Handling of Fruits Ministry of Agriculture Hangzhou 310021 China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou 310021 China
- Key laboratory of postharvest preservation and processing of fruits and vegetables China National Light Industry Hangzhou 310021 China
| | - Tony Z. Jin
- U.S. Department of Agriculture Agricultural Research Service Eastern Regional Research Center 600 E. Mermaid Lane Wyndmoor PA 19038 USA
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Silberbauer A, Schmid M. Packaging Concepts for Ready-to-Eat Food: Recent Progress. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/s41783-017-0019-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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