1
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Zheng Y, Liu Q, Luo H, Zheng J, Li W. Effect of pretreatment with electron beam irradiation on the deacetylation efficiency of konjac glucomannan and its structural, physicochemical and gel properties. Int J Biol Macromol 2024; 276:133887. [PMID: 39019354 DOI: 10.1016/j.ijbiomac.2024.133887] [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: 01/09/2024] [Revised: 05/17/2024] [Accepted: 07/13/2024] [Indexed: 07/19/2024]
Abstract
Due to its emulsifying and thickening properties, konjac glucomannan (KGM) is widely used in the food, medicine, and materials industries. Nevertheless, its high viscosity and significant water absorption limit its application range. Therefore, electron beam (e-beam) irradiation pretreatment was carried out to improve the deacetylation efficiency of KGM, and the physicochemical and gel properties of KGM were investigated. The results show that e-beam irradiation and deacetylation decrease the water absorption, solubility, transparency, molecular weight, and viscosity of KGM. Conversely, the moisture content, thermal stability, and water-binding capacity increase. FTIR and X-ray diffraction analysis revealed no significant changes in the chemical and crystalline structure of KGM before and after modification. However, modification weakens the intermolecular interaction of KGM hydrosols, which affects their rheology. Furthermore, deacetylation improves the mechanical properties and water retention capacity of KGM gels. Overall, the e-beam irradiation pretreatment provides a method to increase the efficiency of KGM deacetylation and improve the physical and chemical properties of KGM, thus expanding its potential applications in the food and chemical industries, among others.
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Affiliation(s)
- Yue Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Qing Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Haiyu Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jiayu Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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2
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Ren Y, An J, Tian C, Shang L, Tao Y, Deng L. Tunable Physical Properties of Electro-Blown Spinning Dextran/Zein Nanofibers Cross-Linked by Maillard Reaction. Foods 2024; 13:2040. [PMID: 38998546 PMCID: PMC11241757 DOI: 10.3390/foods13132040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 06/24/2024] [Accepted: 06/26/2024] [Indexed: 07/14/2024] Open
Abstract
Electrospinning biopolymer nanofibers have emerged as promising candidates for food packaging applications. In this study, dextran/zein nanofibers were fabricated using electro-blown spinning and subsequently cross-linked via the Maillard reaction (MR) at 60 °C and 50% relative humidity. Compared to traditional electrospinning, the introduction of air-blowing improved the sample preparation speed by 10 times. SEM analysis revealed that the nanofiber morphology remained stable upon MR treatment for 24 h. FTIR spectroscopy confirmed that the MR led to a deformation in the protein conformation and an increase in hydrophilicity and elasticity in the nanofibers cross-linked for 6 h. MR treatment for 18 h considerably enhanced the hydrophobicity and elastic modulus owing to covalent bond formation. Thermal analysis indicated an improved thermal stability with increasing MR duration. Mechanical property analysis revealed an increase in elastic modulus and a decrease in elongation at break for the nanofibers cross-linked for more than 6 h, indicating a trade-off between rigidity and flexibility. Notably, the water vapor permeability of the nanofibers cross-linked for 6 and 18 h was remarkably higher, which can be ascribed to the fiber morphology retention upon water evaporation. Overall, MR-cross-linked dextran/zein/xylose nanofibers showed tunable properties, making them a suitable encapsulation system for bioactive compounds.
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Affiliation(s)
- Yupeng Ren
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China
| | - Jianhui An
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China
| | - Cheng Tian
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China
| | - Longchen Shang
- Hubei Key Laboratory of Selenium Resource Research and Biological Application, Hubei Minzu University, Enshi 445000, China
| | - Yexing Tao
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China
| | - Lingli Deng
- Hubei Key Laboratory of Selenium Resource Research and Biological Application, Hubei Minzu University, Enshi 445000, China
- Hubei Key Laboratory of Biological Resources Protection and Utilization, Hubei Minzu University, Enshi 445000, China
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3
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Xiao H, Wang L, Bu N, Duan J, Pang J. Electrospun Photodynamic Antibacterial Konjac Glucomannan/Polyvinylpyrrolidone Nanofibers Incorporated with Lignin-Zinc Oxide Nanoparticles and Curcumin for Food Packaging. Foods 2024; 13:2007. [PMID: 38998513 PMCID: PMC11240967 DOI: 10.3390/foods13132007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Revised: 06/21/2024] [Accepted: 06/22/2024] [Indexed: 07/14/2024] Open
Abstract
Due to the growing concerns surrounding microbial contamination and food safety, there has been a surge of interest in fabricating novel food packaging with highly efficient antibacterial activity. Herein, we describe novel photodynamic antibacterial konjac glucomannan (KGM)/polyvinylpyrrolidone (PVP) nanofibers incorporated with lignin-zinc oxide composite nanoparticles (L-ZnONPs) and curcumin (Cur) via electrospinning technology. The resulting KGM/PVP/Cur/L-ZnONPs nanofibers exhibited favorable hydrophobic properties (water contact angle: 118.1°), thermal stability, and flexibility (elongation at break: 241.9%). Notably, the inclusion of L-ZnONPs and Cur endowed the nanofibers with remarkable antioxidant (ABTS radical scavenging activity: 98.1%) and photodynamic antimicrobial properties, demonstrating enhanced inhibitory effect against both Staphylococcus aureus (inhibition: 12.4 mm) and Escherichia coli (12.1 mm). As a proof-of-concept study, we evaluated the feasibility of applying nanofibers to fresh strawberries, and the findings demonstrated that our nanofibers could delay strawberry spoilage and inhibit microbial growth. This photodynamic antimicrobial approach holds promise for design of highly efficient antibacterial food packaging, thereby contributing to enhanced food safety and quality assurance.
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Affiliation(s)
- Huimin Xiao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Colloid and Interface Chemistry, Ministry of Education, Shandong University, Jinan 250100, China
| | - Nitong Bu
- State Key Laboratory of Chemical Resource Engineering, Beijing Advanced Innovation Center for Soft Matter Science and Engineering, Beijing University of Chemical Technology, Beijing 100029, China
| | - Jie Duan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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4
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Zhou L, Zhang D, Bu N, Huang L, Lin H, Liu W, Cao G, Mu R, Pang J, Wang L. Robust construction of konjac glucomannan/polylactic acid nanofibrous films incorporated with carvacrol via microfluidic blow spinning for food packaging. Int J Biol Macromol 2024; 266:131250. [PMID: 38556241 DOI: 10.1016/j.ijbiomac.2024.131250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 03/01/2024] [Accepted: 03/27/2024] [Indexed: 04/02/2024]
Abstract
In recent years, the application of biopolymer-based nanofibers prepared via microfluidic blow spinning (MBS) for food packaging has continuously increased due to their advantages of biocompatibility, biodegradability, and safety. However, the poor spinnability, undesirable water barrier capacity, and loss of antibacterial and antioxidant properties of biopolymer-based nanofibers strictly restrict their real-world applications. In this work, carvacrol (CV) incorporated konjac glucomannan (KGM)/polylactic acid (PLA) nanofibrous films (KP-CV) were produced by MBS. The FTIR spectra and XRD analysis revealed the hydrogen bonding interactions among CV, PLA, and KGM, thus significantly improving the TS of KP-CV nanofibrous films from 0.23 to 1.27 MPa with increased content of CV from 0 % to 5 %. Besides, KP-CV nanofibrous films showed improved thermal stability, excellent hydrophobicity (WCA: 128.19°, WVP: 1.02 g mm/m2 h kPa), and sustained release of CV combined with good antioxidant activities (DPPH radical scavenging activity: 77.51 ± 1.57 %), and antibacterial properties against S. aureus (inhibition zone: 26.33 mm) and E. coli (inhibition zone: 22.67 mm). Therefore, as prepared KP-CV nanofibrous films can be potentially applied as packaging materials for the extended shelf life of cherry tomatoes.
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Affiliation(s)
- Lizhen Zhou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Di Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Liying Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huanglong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wei Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Guoyu Cao
- Department of Food, Minbei Vocational and Technical College, Nanping 353000, China
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Colloid and Interface Chemistry, Ministry of Education, Shandong University, Jinan 250100, China.
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5
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Huang L, Zhang D, Bu N, Zhong Y, Tan P, Lin H, Pang J, Mu R. Pullulan nanofibrous films incorporated with W/O emulsions via microfluidic solution blow spinning technology. Int J Biol Macromol 2024; 263:130437. [PMID: 38412935 DOI: 10.1016/j.ijbiomac.2024.130437] [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: 12/23/2023] [Revised: 02/19/2024] [Accepted: 02/23/2024] [Indexed: 02/29/2024]
Abstract
In this work, pullulan (PUL) nanofibrous films incorporated with water-in-oil emulsions (PE) were prepared by microfluidic blowing spinning (MBS). The microstructures of nanofibers were characterized by scanning electron microscopy (SEM), fourier transform infrared (FT-IR), and X-ray diffraction (XRD). With the addition of W/O emulsions, the thermal stability, mechanical, and water barrier properties of PUL nanofibers were improved. Increases in emulsion content significantly affected the antioxidant and antimicrobial properties of nanofibrous films. ABTS and DPPH free radical scavenging rates increased from 10.26 % and 8.57 % to 60.66 % and 57.54 %, respectively. The inhibition zone of PE nanofibers against E. coli and S. aureus increased from 11.00 to 20.00 and from 15.67 to 21.17 mm, respectively. In addition, we investigated the freshness effectiveness of PE nanofibrous films on fresh-cut apples. PE nanofibrous films significantly maintained the firmness, and reduced the weight loss and browning index of the fresh-cut apple, throughout the 4 days of storage. Thus, the PE nanofibrous films exhibited good potential to prolong the shelf life of fresh-cut fruit and promote the development of active food packaging.
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Affiliation(s)
- Liying Huang
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Di Zhang
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Nitong Bu
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yuanbo Zhong
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Pingping Tan
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Huanglong Lin
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jie Pang
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Ruojun Mu
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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6
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Huang L, Liao R, Bu N, Zhang D, Pang J, Mu R. Electrospun Konjac Glucomannan/Polyvinyl Alcohol Long Polymeric Filaments Incorporated with Tea Polyphenols for Food Preservations. Foods 2024; 13:284. [PMID: 38254585 PMCID: PMC10814646 DOI: 10.3390/foods13020284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 01/14/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
In this study, nanofiber films were prepared by electrospinning technology with polyvinyl alcohol (PVA) and konjac glucomannan (KGM) as raw materials. Tea polyphenols (TPs) were incorporated in the above matrix, which increased physicochemical (thermal and mechanical characteristics) and antibacterial properties of the nanofiber films. The release behavior of phenolic compounds from PVA/KGM-TPs nanofiber films was determined in different food simulants; antioxidant and antibacterial activity of the films were also evaluated. The results showed that the addition of KGM increased the physical and chemical properties of the films. The tensile strength (TS) and elongation at break (EB) increased from 5.40 ± 0.33 to 10.62 ± 0.34 and from 7.24 ± 0.32 to 18.10 ± 0.91, respectively. PVA/KGM-TPs nanofiber films performed controlled release of TPs, with final release of 49.17% in 3% acetic acid, 43.6% in 10% ethanol, and 59.42% in 95% ethanol. The nanofiber films showed good antioxidation properties, with the free radical scavenging rate increasing from 1.33% to 25.61%, and good antibacterial properties with inhibition zones against E. coli and S. aureus of 24.33 ± 0.47 mm and 34.33 ± 0.94 mm, respectively. In addition, the as-prepared films showed significant preservation performance for raw bananas at 25 °C.
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Affiliation(s)
| | | | | | | | | | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China (R.L.); (D.Z.); (J.P.)
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7
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Ke Q, Ma K, Zhang Y, Meng Q, Huang X, Kou X. Antibacterial aroma compounds as property modifiers for electrospun biopolymer nanofibers of proteins and polysaccharides: A review. Int J Biol Macromol 2023; 253:126563. [PMID: 37657584 DOI: 10.1016/j.ijbiomac.2023.126563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 07/27/2023] [Accepted: 08/19/2023] [Indexed: 09/03/2023]
Abstract
Electrospinning is one of the most promising techniques for producing biopolymer nanofibers for various applications. Proteins and polysaccharides, among other biopolymers, are attractive substrates for electrospinning due to their favorable biocompatibility and biodegradability. However, there are still challenges to improve the mechanical properties, water sensitivity and biological activity of biopolymer nanofibers. Therefore, these strategies such as polymer blending, application of cross-linking agents, the addition of nanoparticles and bioactive components, and modification of biopolymer have been developed to enhance the properties of biopolymer nanofibers. Among them, antibacterial aroma compounds (AACs) from essential oils are widely used as bioactive components and property modifiers in various biopolymer nanofibers to enhance the functionality, hydrophobicity, thermal properties, and mechanical properties of nanofibers, which depends on the electrospun strategy of AACs. This review summarizes the recently reported antimicrobial activities and applications of AACs, and compares the effects of four electrospinning strategies for encapsulating AACs on the properties and applications of nanofibers. The authors focus on the correlation of the main characteristics of these biopolymer electrospun nanofibers with the encapsulation strategy of AACs in the nanofibers. Moreover, this review also particularly emphasizes the impact of the characteristics of these nanofibers on their application field of antimicrobial materials.
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Affiliation(s)
- Qinfei Ke
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai 201620, China
| | - Kangning Ma
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Yunchong Zhang
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Qingran Meng
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xin Huang
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
| | - Xingran Kou
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; Key Laboratory of Textile Science & Technology, Ministry of Education, College of Textiles, Donghua University, Shanghai 201620, China.
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8
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Bu N, Zhou N, Cao G, Mu R, Pang J, Ma C, Wang L. Konjac glucomannan/carboxymethyl chitosan film embedding gliadin/casein nanoparticles for grape preservation. Int J Biol Macromol 2023; 249:126131. [PMID: 37543273 DOI: 10.1016/j.ijbiomac.2023.126131] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 08/01/2023] [Accepted: 08/02/2023] [Indexed: 08/07/2023]
Abstract
Constructing biopolymer-based packaging films with fantastic water resistance and mechanical properties for food preservation is highly desirable and challenging. In this work, Gliadin/Casein nanoparticles (GCNPs) were prepared by pH-driven method and embedded into konjac glucomannan/carboxymethyl chitosan (KC) film matrix to improve the water resistance and mechanical properties of KC film. Gliadin and Casein showed good compatibility and co-assembled to form compact GCNPs clusters through hydrogen bonding and hydrophobic interaction verified by FT-IR spectroscopy, and fluorescence spectroscopy. The particle size and zeta potential of GCNPs was 269.7 nm and -7.6 mV, respectively. The effect of GCNPs on the mechanics, water barrier, thermal stability, and UV-shielding of KC-GCNPs film was investigated. SEM images revealed that GCNPs uniformly distributed into KC film matrix and significantly improved the mechanics (tensile strength: 75.6 MPa, elongation at breaking: 36.7 %), water barrier ability (water contact angle: 91.3°, water vapor permeability: 0.994 g mm/m2 day kPa, water solubility: 52.0 %), thermal stability and UV blocking property of KC-GCNPs film. Furthermore, KC-GCNPs film could also be applied to extend the shelf life of grapes. This paper demonstrated the great potential of GCNPs as functional nanofillers in enhancing the physicochemical properties of KC film.
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Affiliation(s)
- Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ning Zhou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Guoyu Cao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chen Ma
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China.
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China.
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9
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Rostami M, Kolahi Azar H, Salehi M, Abedin Dargoush S, Rostamani H, Jahed-Khaniki G, Alikord M, Aghabeigi R, Ahmadi A, Beheshtizadeh N, Webster TJ, Rezaei N. The food and biomedical applications of curcumin-loaded electrospun nanofibers: A comprehensive review. Crit Rev Food Sci Nutr 2023:1-28. [PMID: 37691403 DOI: 10.1080/10408398.2023.2251584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/12/2023]
Abstract
Encapsulating curcumin (CUR) in nanocarriers such as liposomes, polymeric micelles, silica nanoparticles, protein-based nanocarriers, solid lipid nanoparticles, and nanocrystals could be efficient for a variety of industrial and biomedical applications. Nanofibers containing CUR represent a stable polymer-drug carrier with excellent surface-to-volume ratios for loading and cell interactions, tailored porosity for controlled CUR release, and diverse properties that fit the requirements for numerous applications. Despite the mentioned benefits, electrospinning is not capable of producing fibers from multiple polymers and biopolymers, and the product's effectiveness might be affected by various machine- and material-dependent parameters like the voltage and the flow rate of the electrospinning process. This review delves into the current and innovative recent research on nanofibers containing CUR and their various applications.
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Affiliation(s)
- Mohammadreza Rostami
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
- Food Science and Nutrition Group (FSAN), Universal Scientific Education and Research Network (USERN), Tehran, Iran
| | - Hanieh Kolahi Azar
- Department of Pathology, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mojdeh Salehi
- Department of Tissue Engineering, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Iran
- Regenerative Medicine Group (REMED), Universal Scientific Education and Research Network (USERN), Tehran, Iran
| | | | - Hosein Rostamani
- Department of Biomedical Engineering-Biomaterials, Islamic Azad University, Mashhad, Iran
| | - Gholamreza Jahed-Khaniki
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahsa Alikord
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Reza Aghabeigi
- Department of Medical Nanotechnology, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Azam Ahmadi
- Department of Food Sciences and Technology, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Nima Beheshtizadeh
- Department of Tissue Engineering, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Iran
- Regenerative Medicine Group (REMED), Universal Scientific Education and Research Network (USERN), Tehran, Iran
| | - Thomas J Webster
- School of Health Sciences and Biomedical Engineering, Hebei University of Technology, Tianjin, China
- Programa de Pós-Graduação em Ciência e Engenharia dos Materiais, Universidade Federal do Piauí, Teresina, Brazil
- School of Engineering, Saveetha University, Chennai, India
| | - Nima Rezaei
- Department of Immunology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
- Research Center for Immunodeficiencies, Children's Medical Center, Tehran University of Medical Sciences, Tehran, Iran
- Network of Immunity in Infection, Malignancy and Autoimmunity (NIIMA), Universal Scientific Education and Research Network (USERN), Tehran, Iran
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10
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Zhang D, Cao G, Bu N, Huang L, Lin H, Mu R, Pang J, Wang L. Multi-functional konjac glucomannan/chitosan bilayer films reinforced with oregano essential oil loaded β-cyclodextrin and anthocyanins for cheese preservation. Int J Biol Macromol 2023:125365. [PMID: 37330095 DOI: 10.1016/j.ijbiomac.2023.125365] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 05/24/2023] [Accepted: 06/11/2023] [Indexed: 06/19/2023]
Abstract
In this work, a multifunctional bilayer film was prepared by solvent casting method. Elderberry anthocyanins (EA) were incorporated into konjac glucomannan (KGM) film as the inner indicator layer (KEA). β-cyclodextrin (β-CD) loaded with oregano essential oil (OEO) inclusion complexes (β-CD@OEO) was prepared and incorporated into chitosan (CS) film as the outer hydrophobic and antibacterial layer (CS-β-CD@OEO). The impacts of β-CD@OEO on the morphological, mechanical, thermal, water vapor permeability and water resistance properties, pH sensitivity, antioxidant, and antibacterial activities of bilayer films were thoroughly evaluated. The incorporation of β-CD@OEO into bilayer films can significantly improve the mechanical properties (tensile strength (TS): 65.71 MPa and elongation at break (EB): 16.81 %), thermal stability, and water resistance (Water contact angle (WCA): 88.15°, water vapor permeability (WVP): 3.53 g mm/m2 day kPa). In addition, the KEA/CS-β-CD@OEO bilayer films showed color variations in acid-base environments, which could be used as pH-responsive indicators. The KEA/CS-β-CD@OEO bilayer films also presented controlled release of OEO, good antioxidant, and antimicrobial activity, which exhibited good potential for the preservation of cheese. To sum up, KEA/CS-β-CD@OEO bilayer films have potential applications in the field of food packaging industry.
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Affiliation(s)
- Di Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Guoyu Cao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Liying Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huanglong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Lin Wang
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China; Institute of Superlubricity Technology, Research Institute of Tsinghua University in Shenzhen, Shenzhen 518057, China.
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11
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Lan X, Zhang X, Wang L, Wang H, Hu Z, Ju X, Yuan Y. A review of food preservation based on zein: The perspective from application types of coating and film. Food Chem 2023; 424:136403. [PMID: 37244188 DOI: 10.1016/j.foodchem.2023.136403] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 03/11/2023] [Accepted: 04/30/2023] [Indexed: 05/29/2023]
Abstract
The application of zein in food preservation was discussed from a unique perspective of application types, including coating and film. For the study of coating, edibility is considered because the coating adheres to the surface of food directly. For the study of film, plasticizers improve their mechanical properties, while barrier performance and antibacterial performance are achieved by nanoparticles; the incorporation of polyphenols is mainly due to their antibacterial and antioxidant properties; other biopolymers realize the complementarity between zein and biopolymers within films. In the future, the interaction between the edible coating and food matrix needs to be concerned. The mechanism of various exogenous additives and zein in the film should be noticed. Importantly, food safety and the possibility of large-scale application should be followed. Additionally, the intelligent response is one of the key development directions of zein-based film in the future.
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Affiliation(s)
- Xiang Lan
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Xinyu Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Lei Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Haiyan Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Zhe Hu
- Hisense Ronshen (Guangdong) Refrigerator Co., Ltd., Foshan 528303, China
| | - Xiaochen Ju
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Yongkai Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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12
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Huang L, Lin H, Bu N, Pang J, Mu R. Robust microfluidic construction of polyvinyl pyrrolidone microfibers incorporated with W/O emulsions stabilized by amphiphilic konjac glucomannan. Int J Biol Macromol 2023; 241:124563. [PMID: 37100333 DOI: 10.1016/j.ijbiomac.2023.124563] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 04/17/2023] [Accepted: 04/18/2023] [Indexed: 04/28/2023]
Abstract
In this work, we prepared polyvinyl pyrrolidone (PVP) microfibers incorporated water-in-oil (W/O) emulsions. The W/O emulsions were fabricated by hexadecyl konjac glucomannan (HKGM, emulsifier), corn oil (oil phase) and purple corn anthocyanins (PCAs, water phase). The structures and functions of emulsions and microfibers were characterized by confocal laser scanning (CLSM) and scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), Raman and nuclear magnetic resonance (NMR) spectroscopy. The results showed that W/O emulsions exhibited good storage stability for 30 d. Microfibers presented ordered and uniform arrays. Compared with pure PVP microfiber films, the addition of W/O emulsions with PCAs improved the water resistance (WVP from 1.28 to 0.76 g mm/m2 day kPa), mechanical strength (Elongation at break from 18.35 % to 49.83 %), antioxidation (free radical scavenging rate from 2.58 % to 16.37 %), and antibacterial activity (inhibition zone against E. coli: 27.33 mm and inhibition zone against S. aureus: 28.33 mm) of microfiber films. Results showed that microfiber film exhibited controlled release of PCAs in W/O emulsions, and about 32 % of the PCAs were released from the microfiber film after 340 min. The as-prepared microfiber films exhibited potential applications for food packaging.
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Affiliation(s)
- Liying Huang
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Huanglong Lin
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Nitong Bu
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jie Pang
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Ruojun Mu
- Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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13
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Dong Z, Yin J, Zhou X, Li S, Fu Z, Liu P, Shen L, Shi W. Natural and biocompatible dressing unit based on tea carbon dots modified core-shell electrospun fiber for diabetic wound disinfection and healing. Colloids Surf B Biointerfaces 2023; 226:113325. [PMID: 37148664 DOI: 10.1016/j.colsurfb.2023.113325] [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: 11/24/2022] [Revised: 04/01/2023] [Accepted: 04/22/2023] [Indexed: 05/08/2023]
Abstract
Wound infection and healing in patients with diabetes is one of the complex problems in trauma treatment. Therefore, designing and preparing an advanced dressing membrane for treating the wounds of such patients is essential. In this study, a zein film with biological tea carbon dots (TCDs) and calcium peroxide (CaO2) as the main components for promoting diabetic wound healing was prepared by an electrospinning technique, which combines the advantages of natural degradability and biosafety. CaO2 is a biocompatible material with a microsphere structure that reacts with water to release hydrogen peroxide and calcium ions. TCDs with a small diameter were doped in the membrane to mitigate its properties while improving the antibacterial and healing effects of the membrane. TCDs/CaO2 was mixed with ethyl cellulose-modified zein (ZE) to prepare the dressing membrane. The antibacterial properties, biocompatibility and wound-healing properties of the composite membrane were investigated by antibacterial experiment, cell experiment and a full-thickness skin defect. TCDs/CaO2 @ZE exhibited significant anti-inflammatory and wound healing-promoting properties in diabetic rats, without any cytotoxicity. This study is meaningful in developing a natural and biocompatible dressing membrane for diabetic wound healing, which shows a promising application in wound disinfection and recovery in patients with chronic diseases.
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Affiliation(s)
- Zhenyou Dong
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Junhui Yin
- Institute of Microsurgery On Extremities, Shanghai Sixth People's Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai 200233, PR China
| | - Xueqing Zhou
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Suyun Li
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Zhenyu Fu
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China
| | - Pei Liu
- Department of Orthopedic Surgery, Shanghai Sixth People's Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai 200233, PR China
| | - Longxiang Shen
- Department of Orthopedic Surgery, Shanghai Sixth People's Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai 200233, PR China.
| | - Wenyan Shi
- School of Environmental and Chemical Engineering, Shanghai University, Shanghai 200444, PR China; Key Laboratory of Organic Compound Pollution Engineering (MOE), Shanghai University, Shanghai 200444, PR China.
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14
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Han T, Chen W, Zhong Q, Chen W, Xu Y, Wu J, Chen H. Development and Characterization of an Edible Zein/Shellac Composite Film Loaded with Curcumin. Foods 2023; 12:foods12081577. [PMID: 37107372 PMCID: PMC10137614 DOI: 10.3390/foods12081577] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/29/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
The development of functional edible films is promising for the food industry, and improving the water barrier of edible films has been a research challenge in recent years. In this study, curcumin (Cur) was added to zein (Z) and shellac (S) to prepare an edible composite film with a strong water barrier and antioxidant properties. The addition of curcumin significantly reduced the water vapor permeability (WVP), water solubility (WS), and elongation at break (EB), and it clearly improved the tensile strength (TS), water contact angle (WCA), and optical properties of the composite film. The ZS-Cur films were characterized by SEM, FT-IR, XRD, DSC, and TGA; the results indicated that hydrogen bonds were formed among the curcumin, zein, and shellac, which changed the microstructure and improved the thermal stability of the film. A test of curcumin release behavior showed controlled release of curcumin from the film matrix. ZS-Cur films displayed remarkable pH responsiveness, strong antioxidant properties, and inhibitory effects on E. coli. Therefore, the insoluble active food packaging prepared in this study provides a new strategy for the development of functional edible films and also provides a possibility for the application of edible films to extend the shelf life of fresh food.
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Affiliation(s)
- Tao Han
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Wenxue Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Qiuping Zhong
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Weijun Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Yaping Xu
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Jiawu Wu
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
| | - Haiming Chen
- HNU-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou 570228, China
- Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, China
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15
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Ji F, Xu J, Liu H, Shao D, Wang C, Zhao Y, Luo S, Zhong X, Zheng Z. Improved water solubility, antioxidant, and sustained-release properties of curcumin through the complexation with soy protein fibrils. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2023]
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16
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Structure, Merits, Gel Formation, Gel Preparation and Functions of Konjac Glucomannan and Its Application in Aquatic Food Preservation. Foods 2023; 12:foods12061215. [PMID: 36981142 PMCID: PMC10048453 DOI: 10.3390/foods12061215] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/01/2023] [Accepted: 03/03/2023] [Indexed: 03/14/2023] Open
Abstract
Konjac glucomannan (KGM) is a natural polysaccharide extracted from konjac tubers that has a topological structure composed of glucose and mannose. KGM can be used as a gel carrier to load active molecules in food preservation. The three-dimensional gel network structure based on KGM provides good protection for the loaded active molecules and allows for sustained release, thus enhancing the antioxidant and antimicrobial activities of these molecules. KGM loaded with various active molecules has been used in aquatic foods preservation, with great potential for different food preservation applications. This review summarizes recent advances in KGM, including: (i) structural characterization, (ii) the formation mechanism, (iii) preparation methods, (iv) functional properties and (v) the preservation of aquatic food.
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17
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Research Progress in Hemicellulose-Based Nanocomposite Film as Food Packaging. Polymers (Basel) 2023; 15:polym15040979. [PMID: 36850261 PMCID: PMC9964622 DOI: 10.3390/polym15040979] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/12/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
As the main component of agricultural and forestry biomass, hemicellulose has the advantages of having an abundant source, biodegradability, nontoxicity and good biocompatibility. Its application in food packaging has thus become the focus of efficient utilization of biomass resources. However, due to its special molecular structure and physical and chemical characteristics, the mechanical properties and barrier properties of hemicellulose films are not sufficient, and modification for performance enhancement is still a challenge. In the field of food packaging materials preparation, modification of hemicellulose through blending with nanofibers or nanoparticles, both inorganic and organic, has attracted research attention because this approach offers the advantages of efficient improvement in the expected properties and better cost efficiency. In this paper, the composition of hemicellulose, the classification of nanofillers and the research status of hemicellulose-based nanocomposite films are reviewed. The research progress in modification of hemicellulose by using layered silicate, inorganic nanoparticles and organic nanoparticles in food packaging is described. Challenges and outlook of research in hemicellulose-based nanocomposite film in food packaging is discussed.
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18
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Influence of the Maillard Reaction on Properties of Air-Assisted Electrospun Gelatin/Zein/Glucose Nanofibers. Foods 2023; 12:foods12030451. [PMID: 36765981 PMCID: PMC9914126 DOI: 10.3390/foods12030451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/14/2023] [Accepted: 01/16/2023] [Indexed: 01/20/2023] Open
Abstract
To develop biodegradable, sustainable, and environment-friendly functional food-packaging materials, gelatin/zein/glucose nanofibers were fabricated through air-assisted electrospinning and then crosslinked by the Maillard reaction under mild conditions (60 °C and 50% relative humidity) in this study. Compared to traditional electrospinning, air-assisted electrospinning increased the yield of nanofibers by 10 times, and the average diameter from 263 nm to 664 nm, while the airflow facilitated uniform and smooth nanofiber formation. During the Maillard reaction in 0-5 days, the gelatin/zein/glucose showed no morphology change. Fourier transform infrared spectra analysis indicated that gelatin interacted with zein through hydrogen bonding and the occurrence of the Maillard reaction among the protein and glucose molecules. After four days of Maillard reaction, the nanofibers presented higher thermal stability, the most hydrophobic surface (water contact angle: 133.6°), and stiffer network structure (elastic modulus of 38.63 MPa, tensile strength of 0.85 MPa). Overall, Maillard-reaction-crosslinked gelatin/zein/glucose nanofibers showed favorable physical properties, which suggests their potential for application in food-active packaging.
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19
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Ge X, Sun Y, Kong J, Mao M, Yu H, Arora A, Suppavorasatit I, Wang Y. The thermal resistance and targeting release of zein-sodium alginate binary complexes as a vehicle for the oral delivery of riboflavin. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:92-102. [PMID: 36618050 PMCID: PMC9813308 DOI: 10.1007/s13197-022-05591-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/07/2022] [Accepted: 07/14/2022] [Indexed: 01/11/2023]
Abstract
Riboflavin (RF) is one kind of vitamin B, which has low bioavailability due to the low water solubility and the high photosensitivity during food processing and storage. The anti-solvent precipitation method was applied to fabricate a zein-sodium alginate (SA) binary complexes delivery system with the loading of RF, which was aimed to enhance the delivery efficiency, stability, and controlled release of RF in the gastrointestinal (GI) tract. The formation mechanism, physicochemical properties as well as the digestion behaviors were investigated. The incorporation of SA significantly increased the diameter and decreased the surface positive charge of the nanoparticles. The surface morphology of the nanoparticles was characterized using the scanning electron microscope. The FTIR analysis revealed that the electrostatic attraction was the dominant binding force in the formation of the zein-SA binary complexes nanoparticles. In addition, the study on the in vitro release process showed that the zein-SA nanoparticles could delay the release of the RF under the simulated GI tract conditions, which improved their oral bioavailability. In summary, the zein-SA nanoparticle is an effective vehicle for the oral delivery of RF as well as other vitamins and bioactives in the applications of food and nutrition.
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Affiliation(s)
- Xiaohan Ge
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 China
| | - Yuting Sun
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 China
| | - Jianglong Kong
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 China
| | - Meiru Mao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 China
| | - Hongrui Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 China
| | - Amit Arora
- Indian Institute of Technology Bombay, Powai, Mumbai, 400076 India
| | - Inthawoot Suppavorasatit
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayatai Road, Wangmai, Pathumwan, Bangkok, 10330 Thailand
| | - Yi Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 China
- Ningbo Research Institute, Zhejiang University, Ningbo, 315100 China
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20
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Li N, Yang X, Lin D. Development of bacterial cellulose nanofibers/konjac glucomannan-based intelligent films loaded with curcumin for the fresh-keeping and freshness monitoring of fresh beef. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Zheng Y, Yao F, Chen F. Curcumin-loaded electrospun peanut protein isolate/ poly-l-lactic acid nanofibre membranes: Preparation and characterisation and release behaviour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Bu N, Huang L, Cao G, Pang J, Mu R. Stable O/W emulsions and oleogels with amphiphilic konjac glucomannan network: preparation, characterization, and application. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6555-6565. [PMID: 35587687 DOI: 10.1002/jsfa.12021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 04/18/2022] [Accepted: 05/19/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The stabilization of oil-in-water (O/W) emulsions has long been explored. Assembly of polymer networks is an effective method for stabilizing O/W emulsions. Konjac glucomannan (KGM) is a plant polysaccharide and the network of KGM gel is a good candidate for stabilizing O/W emulsions based on its high viscosity and thickening properties. However, natural KGM has strong hydrophilicity and is not able to offer interfacial activity. Octenyl succinic anhydride (OSA) is a hydrophobic molecule, which is widely used as thickener and stabilizer in food emulsions. In this work, the amphiphilic biopolymer (OSA-KGM) was fabricated by modifying the KGM with OSA. Furthermore, OSA-KGM biopolymer was used to prepare O/W emulsions, which were then freeze-dried and used to prepare oleogels as fat substitute for bakery products. RESULTS OSA-KGM had advanced hydrophobicity with water contact angle 81.13° and adsorption behavior at the oil-water interface, with interfacial tension decreasing from 18.52 to 13.57 mN m-1 within 1 h. The emulsification of OSA-KGM remarkably improved the stability of emulsions without phase separation during storage for 31 days. Oleogels with OSA-KGM showed good thixotropic and structure recovery properties (approximately 100%) and low oil loss (from 69.5% to 50.4%). Cakes made from oleogels had a softer texture than cakes made from peanut oil and margarine. CONCLUSION Amphiphilic biopolymer OSA-KGM shows advanced interfacial activity and hydrophobicity. This paper provides an insight into preparing stable O/W emulsions with a new biopolymer and oleogels potentially applied as fat substitute in bakery products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Nitong Bu
- Fujian Agriculture and Forestry University, Fuzhou, China
| | - Liying Huang
- Fujian Agriculture and Forestry University, Fuzhou, China
| | - Guoyu Cao
- Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jie Pang
- Fujian Agriculture and Forestry University, Fuzhou, China
| | - Ruojun Mu
- Fujian Agriculture and Forestry University, Fuzhou, China
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23
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Garavand F, Khodaei D, Mahmud N, Islam J, Khan I, Jafarzadeh S, Tahergorabi R, Cacciotti I. Recent progress in using zein nanoparticles-loaded nanocomposites for food packaging applications. Crit Rev Food Sci Nutr 2022; 64:3639-3659. [PMID: 36222362 DOI: 10.1080/10408398.2022.2133080] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Biopolymers are important due to their exceptional functional and barrier properties and also their non-toxicity and eco-friendly nature for various food, biomedical, and pharmaceutical applications. However, biopolymers usually need reinforcement strategies to address their poor mechanical, thermal, and physical properties as well as processability aspects. Several natural nanoparticles have been proposed as reinforcing agents for biopolymeric food packaging materials. Among them, zein nanoparticles (ZNPs) have attracted a lot of interest, being an environmentally friendly material. The purpose of the present review paper is to provide a comprehensive overview of the ZNPs-loaded nanocomposites for food packaging applications, starting from the synthesis, characteristics and properties of ZNPs, to the physicochemical properties of the ZNPs-loaded nanocomposites, in terms of morphology, permeability, solubility, optical features, hydrophobic/hydrophilic behavior, structural characteristics, thermal features, and mechanical attributes. Finally, at the end of this review, some considerations about the safety issues and gastrointestinal fate of ZNPs, as well as the use of ZNPs-based nanocomposites as food packaging, are reported, taking into account that, despite the enormous benefits, nanotechnology also presents some risks associated to the use of nanometric materials.
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Affiliation(s)
- Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Co. Cork, Ireland
| | - Diako Khodaei
- Department of Sport, Exercise, and Nutrition, Atlantic Technological University, Galway, Ireland
| | - Niaz Mahmud
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Joinul Islam
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Injeela Khan
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Shima Jafarzadeh
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome 'Niccolò Cusano', Rome, Italy
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24
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Bu N, Huang L, Cao G, Lin H, Pang J, Mu R, Wang L. Konjac glucomannan/Pullulan films incorporated with cellulose nanofibrils-stabilized tea tree essential oil Pickering emulsions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129553] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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25
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Electrospun functional polymeric nanofibers for active food packaging: A review. Food Chem 2022; 391:133239. [DOI: 10.1016/j.foodchem.2022.133239] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 04/27/2022] [Accepted: 05/15/2022] [Indexed: 12/13/2022]
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26
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Intelligent biogenic amine-responsive fluorescent label for visual and real-time monitoring of seafood freshness. Food Chem 2022; 388:132963. [DOI: 10.1016/j.foodchem.2022.132963] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 03/27/2022] [Accepted: 04/10/2022] [Indexed: 01/07/2023]
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27
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Electrospinning of Natural Biopolymers for Innovative Food Applications: A Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02896-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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28
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Development of pH-responsive konjac glucomannan/pullulan films incorporated with acai berry extract to monitor fish freshness. Int J Biol Macromol 2022; 219:897-906. [PMID: 35963350 DOI: 10.1016/j.ijbiomac.2022.08.030] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/02/2022] [Accepted: 08/06/2022] [Indexed: 11/22/2022]
Abstract
In this work, konjac glucomannan (KGM)-based film reinforced with pullulan (PL) and acai berry extract (ABE) was developed by solvent casting method. The as-prepared films performed pH-sensitive properties, which can be potentially applied for fish freshness detection. Rheology, Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), scanning electron microscopy (SEM) were used to characterize chemical structure and morphology of ABE-loaded KGM/PL (KP) films (KP-ABE). FT-IR spectrum indicated that hydrogen bond dominated the formation of KP-ABE films. Adding PL contributed to enhanced mechanical properties of KGM film with increased tensile strength (TS) from 21.25 to 50.27 MPa and elongation at break (EAB) from 10.64 to 19.19 %. Incorporating ABE upgraded flexibility, UV-shielding, thermostability, water barrier (decreased Water vapor permeability (WVP) from 2.07 to 1.67 g·mm/m2·day kPa), antioxidant, and antibacterial ability of KP films, but weakened TS. In addition, KP-ABE films can reflect fish freshness in real time through color variability. Therefore, KP-ABE films exhibited potential applications in intelligent food packaging materials.
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29
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Yildiz E, Sumnu G, Kahyaoğlu LN. Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.08.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Song T, Liu H, Monto AR, Shi T, Yuan L, Gao R. Improvement of Storage Stability of Zein-Based Pickering Emulsions by the Combination of Konjac Glucomannan and L-Lysine. Front Nutr 2022; 9:955272. [PMID: 35898718 PMCID: PMC9309815 DOI: 10.3389/fnut.2022.955272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Accepted: 06/20/2022] [Indexed: 12/04/2022] Open
Abstract
In this work, L-lysine (Lys) was employed together with konjac glucomannan (KGM) to fabricate zein colloidal particles (ZCPs) aimed at enhancing the storage stability of Pickering emulsions. With the addition of Lys, zein-Lys colloidal particles (ZLCPs) and zein-Lys-KGM (ZLKCPs) exhibited smaller particle size (133.64 ± 1.43, 162.54 ± 3.51 nm), polydispersity index (PDI) (0.10 ± 0.029, 0.13 ± 0.022), π value, and more adsorbed protein. Meanwhile, KGM underwent deamidation in an alkaline solution, so the emulsions stabilized by ZLKCPs exhibited a solid gel-like structure with higher storage modulus (G′) and loss modulus (G′′), leading to lower fluidity and better stability. The synergistic effects of Lys and KGM improved the stability of the emulsion. Hydrophobic interactions and hydrogen bonds were the main driving forces forming colloidal particles, which were determined by driving force analysis.
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Affiliation(s)
- Teng Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- College of Life Science, Anhui Normal University, Wuhu, China
| | - Hui Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Tong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- *Correspondence: Li Yuan,
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Ruichang Gao,
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Zhang W, Rhim JW. Recent progress in konjac glucomannan-based active food packaging films and property enhancement strategies. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107572] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Xie H, Ouyang K, Zhang L, Hu J, Huang S, Sun W, Xiong H, Zhao Q. Chitosan/rice hydrolysate/curcumin composite film: Effect of chitosan molecular weight. Int J Biol Macromol 2022; 210:53-62. [PMID: 35537582 DOI: 10.1016/j.ijbiomac.2022.05.031] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 04/24/2022] [Accepted: 05/04/2022] [Indexed: 11/15/2022]
Abstract
The composite films were prepared by adding rice protein hydrolysate (RH) into chitosan (CH). Effect of four different chitosan molecular weights (MW, 0.8- 1.0, 30, 100, 300 kDa) was evaluated and curcumin was further incorporated into the film to enhance its bioactivities. With increasing MW (<100 kDa), moisture, solubility and water vapor transmission marginally decreased while tensile strength increased. Rice hydrolysate improved the film solubility and extensibility. All films showed extraordinary extensibility ranging from 180.26% to 204.08%. DSC confirmed MW did affect the thermal stability. The lower MW, the higher antioxidant activity of the CH/RH films. The 30 kDa CH/RH film exhibited higher antibacterial activity against both E. coli and S. aureus. Curcumin effectively improved both antibacterial and antioxidant activity of the CH/RH films. Hence, chitosan molecular weight must be chosen carefully according to its application and incorporation of protein hydrolysate into film would be an efficient strategy to modify film performance.
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Affiliation(s)
- Hexiang Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Liqiong Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Juwu Hu
- Jiangxi Academy of Sciences, Jiangxi 330029, China
| | | | - Weiwei Sun
- Hongsheng Beverage Group, Zhejiang311200, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
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Edible Bioactive Film with Curcumin: A Potential "Functional" Packaging? Int J Mol Sci 2022; 23:ijms23105638. [PMID: 35628450 PMCID: PMC9147907 DOI: 10.3390/ijms23105638] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/11/2022] [Accepted: 05/16/2022] [Indexed: 02/04/2023] Open
Abstract
Edible packaging has been developed as a biodegradable and non-toxic alternative to traditional petroleum-based food packaging. Biopolymeric edible films, in addition to their passive protective function, may also play a bioactive role as vehicles for bioactive compounds of importance to human health. In recent years, a new generation of edible food packaging has been developed to incorporate ingredients with functional potential that have beneficial effects on consumer health. Curcumin, a bioactive compound widely used as a natural dye obtained from turmeric rhizomes (Curcuma longa L.), has a broad spectrum of beneficial properties for human health, such as anti-inflammatory, anti-hypertensive, antioxidant, anti-cancer, and other activities. To demonstrate these properties, curcumin has been explored as a bioactive agent for the development of bioactive packaging, which can be referred to as functional packaging and used in food. The aim of this review was to describe the current and potential research on the development of functional-edible-films incorporating curcumin for applications such as food packaging.
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Chandra Roy V, Abdur Razzak M, Cong Ho T, Surendhiran D, Park JS, Chun BS. Fabrication of zein and κ-carrageenan colloidal particles for encapsulation of quercetin: In-vitro digestibility and bio-potential activities. J IND ENG CHEM 2022. [DOI: 10.1016/j.jiec.2022.04.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Xiao F, Wang J, Wang D, Zhai J, Lu G, Chen C. Influence of TiO2 nanoparticles on the performance and inner structure of zein/eugenol films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100782] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Cao Y, Shen C, Yang Z, Cai Z, Deng Z, Wu D. Polycaprolactone/polyvinyl pyrrolidone nanofibers developed by solution blow spinning for encapsulation of chlorogenic acid. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Study on the application of nanofibers in food active packaging has been a research hotspot in recent years. In this work, the solution blow spinning (SBS) was applied to rapidly fabricate the polycaprolactone (PCL), polyvinyl pyrrolidone (PVP), and PCL/PVP nanofibrous films to encapsulate chlorogenic acid (CGA). All the films showed uniform and smooth nanofibers, and the FTIR and XRD proved the success of mixed spinning of PCL and PVP. With the increase of PVP content, the thermal stability of the PCL/PVP nanofibrous films improved. The PCL/PVP (4:1) film possessed better mechanical properties than PCL and PVP films because of the stronger fiber-fiber interactions. The addition of PCL endowed the hydrophobic surfaces to the PCL/PVP films, and the PCL/PVP films had better water vapor barrier ability. The PCL/PVP (4:1) film exhibited the best long-term continuous release of CGA during 72 h. The PVP nanofibrous film exhibited no inhibition against S. aureus and E. coli due to the low encapsulation efficiency, but the PCL and PCL/PVP films exhibited good antimicrobial activity. The above results suggested that the nanofibrous films developed by SBS possessed the promising prospects in food packaging.
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Velázquez-Contreras F, Zamora-Ledezma C, López-González I, Meseguer-Olmo L, Núñez-Delicado E, Gabaldón JA. Cyclodextrins in Polymer-Based Active Food Packaging: A Fresh Look at Nontoxic, Biodegradable, and Sustainable Technology Trends. Polymers (Basel) 2021; 14:polym14010104. [PMID: 35012127 PMCID: PMC8747138 DOI: 10.3390/polym14010104] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/16/2021] [Accepted: 12/21/2021] [Indexed: 02/01/2023] Open
Abstract
Using cyclodextrins (CDs) in packaging technologies helps volatile or bioactive molecules improve their solubility, to guarantee the homogeneous distribution of the complexed molecules, protecting them from volatilization, oxidation, and temperature fluctuations when they are associated with polymeric matrices. This technology is also suitable for the controlled release of active substances and allows the exploration of their association with biodegradable polymer targeting to reduce the negative environmental impacts of food packaging. Here, we present a fresh look at the current status of and future prospects regarding the different strategies used to associate cyclodextrins and their derivatives with polymeric matrices to fabricate sustainable and biodegradable active food packaging (AFP). Particular attention is paid to the materials and the fabrication technologies available to date. In addition, the use of cutting-edge strategies, including the trend of nanotechnologies in active food packaging, is emphasized. Furthermore, a critical view on the risks to human health and the associated updated legislation is provided. Some of the more representative patents and commercial products that currently use AFP are also listed. Finally, the current and future research challenges which must be addressed are discussed.
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Affiliation(s)
- Friné Velázquez-Contreras
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (F.V.-C.); (E.N.-D.)
- Escuela de Administración de Instituciones (ESDAI), Universidad Panamericana, Álvaro del Portillo 49, Ciudad Granja, Zapopan 45010, Mexico
| | - Camilo Zamora-Ledezma
- Tissue Regeneration and Repair Group Orthobiology, Biomaterials and Tissue Engineering, Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (C.Z.-L.); (I.L.-G.); (L.M.-O.)
| | - Iván López-González
- Tissue Regeneration and Repair Group Orthobiology, Biomaterials and Tissue Engineering, Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (C.Z.-L.); (I.L.-G.); (L.M.-O.)
| | - Luis Meseguer-Olmo
- Tissue Regeneration and Repair Group Orthobiology, Biomaterials and Tissue Engineering, Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (C.Z.-L.); (I.L.-G.); (L.M.-O.)
| | - Estrella Núñez-Delicado
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (F.V.-C.); (E.N.-D.)
| | - José Antonio Gabaldón
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (F.V.-C.); (E.N.-D.)
- Correspondence: ; Tel.: +34-968-278-622
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Roy S, Priyadarshi R, Ezati P, Rhim JW. Curcumin and its uses in active and smart food packaging applications - a comprehensive review. Food Chem 2021; 375:131885. [PMID: 34953241 DOI: 10.1016/j.foodchem.2021.131885] [Citation(s) in RCA: 78] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 12/14/2021] [Accepted: 12/14/2021] [Indexed: 01/12/2023]
Abstract
Active and intelligent food packaging is an innovative technology to prevent food contamination and ensure food quality and safety. Active packaging protects the food from microbial contamination, while smart or intelligent packaging enables monitoring the freshness of the food or quality change in real-time. Curcumin, one of the most well-known natural colorants, has received a lot of attention for its excellent functional properties and ability to change color with changes in pH. Curcumin, the golden component of turmeric, a spice widely used in food since ancient times, is a cost-effective and abundant biomaterial with various biological properties such as antioxidant, antibacterial, antiviral, antitumor, and anti-inflammatory. Recently, active packaging or intelligent packaging systems have been actively developed using the functional properties of curcumin. In this review, we briefly reviewed curcumin's basic biological functions and discussed comprehensive and recent progress in using curcumin in various polymer-based active and smart food packaging applications.
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Affiliation(s)
- Swarup Roy
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, South Korea
| | - Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, South Korea
| | - Parya Ezati
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, South Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, South Korea.
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Wu Z, Tong C, Zhang J, Sun J, Jiang H, Duan M, Wen C, Wu C, Pang J. Investigation of the structural and physical properties, antioxidant and antimicrobial activity of konjac glucomannan/cellulose nanocrystal bionanocomposite films incorporated with phlorotannin from Sargassum. Int J Biol Macromol 2021; 192:323-330. [PMID: 34634327 DOI: 10.1016/j.ijbiomac.2021.09.200] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/28/2021] [Accepted: 09/28/2021] [Indexed: 11/21/2022]
Abstract
In this study, environmentally friendly bionanocomposite films were prepared by incorporating phlorotannins from Sargassum (PS) into konjac glucomannan (KGM)/cotton cellulose nanocrystals (CNC) composites. The effects of different concentrations of PS (5%, 9%, 13%, and 17%, w/w) on the microstructure, physical properties, antioxidant and antibacterial activities of the resultant bionanocomposite films were evaluated. The results of scanning electron microscopy, X-ray diffraction, and Fourier-transform infrared spectra showed that PS was well compatible with the KGM/CNC composites matrix, which led to form a compact and uniform structure of the films. Thermogravimetric analysis and differential scanning calorimetry demonstrated that incorporating PS improved the heat stability of KGM/CNC bionanocomposite films. And addition of the appropriate amount of PS improved the mechanical and water-vapor barrier-related properties of the bionanocomposite film. For instance, with 9% PS, the tensile strength of the KGM/CNC/PS bionanocomposite film increased by 33.9%, and the water-vapor transmittance decreased by 41.67% compared to that of the KGM/CNC films. Moreover, the addition of PS endowed the KGM/CNC film with excellent antioxidant and antibacterial properties. Therefore, KGM/CNC/PS bionanocomposite films have great potential to be applicated as active packaging in the food packaging industry.
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Affiliation(s)
- Zhiqin Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Cailing Tong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jiaxuan Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jishuai Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Haixin Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Mengxia Duan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Chengrong Wen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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40
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Curcumin: A multifunctional molecule for the development of smart and active biodegradable polymer-based films. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.11.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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41
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Advanced konjac glucomannan-based films in food packaging: Classification, preparation, formation mechanism and function. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112338] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Zou Y, Lu F, Yang B, Ma J, Yang J, Li C, Wang X, Wang D, Xu W. Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation. ULTRASONICS SONOCHEMISTRY 2021; 80:105821. [PMID: 34741835 PMCID: PMC8581579 DOI: 10.1016/j.ultsonch.2021.105821] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 10/27/2021] [Accepted: 11/02/2021] [Indexed: 05/23/2023]
Abstract
The effect of ultrasound assisted konjac glucomannan treatment on the properties of chicken plasma protein gelation was investigated in this study. There were four gelation groups as follows: untreated plasma protein gelation (Control), gelation added konjac glucomannan (KGG), gelation by ultrasound treatment alone (UG) and gelation added konjac glucomannan combined with ultrasound treatment (KGUG). The data showed that the gelation strength and water-holding capacity of the treated groups were significantly increased compared with those of Control. The strongest bonding water was present in KGUG, followed by KGG and UG in low-field nuclear magnetic resonance. The storage energy (G') and loss energy modulus (G″) of KGUG showed the largest rheological properties, and the G' value was higher than that of G″. Furthermore, the elastic and gelatinous properties of UG, KGG and KGUG played a dominant role in viscoelasticity. After konjac glucomannan addition, the particle size of KGG increased significantly. Compared with that of the Control and KGG, the average particle size of UG and KGUG decreased significantly after ultrasound treatment. The hydrophobicity and disulfide bonds mainly affected the formation of heat-induced gelation in these four groups. Furthermore, KGUG with the highest hydrophobicity and disulfide bonds revealed the best stability. Therefore, the gelation of chicken plasma protein by ultrasound assisted konjac glucomannan treatment had excellent gelling properties.
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Affiliation(s)
- Ye Zou
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Fangyun Lu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Biao Yang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Jingjing Ma
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Jing Yang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Chao Li
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Nanjing Yurun Food Co., Ltd, No. 19, Zifeng Road, Economic Development Zone, Pukou District, Nanjing, Jiangsu, China
| | - Xin Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Daoying Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
| | - Weimin Xu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
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Zhou N, Zheng S, Xie W, Cao G, Wang L, Pang J. Konjac glucomannan: A review of structure, physicochemical properties, and wound dressing applications. J Appl Polym Sci 2021. [DOI: 10.1002/app.51780] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ning Zhou
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Shengxuan Zheng
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Wanzhen Xie
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Guoyu Cao
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Lin Wang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Jie Pang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
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Xu X, Pang J. Fabrication and Characterization of Composite Biofilm of Konjac Glucomannan/Sodium Lignosulfonate/ε-Polylysine with Reinforced Mechanical Strength and Antibacterial Ability. Polymers (Basel) 2021; 13:polym13193367. [PMID: 34641178 PMCID: PMC8512274 DOI: 10.3390/polym13193367] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/25/2021] [Accepted: 09/27/2021] [Indexed: 12/05/2022] Open
Abstract
In order to enforce the mechanical strength and antibacterial ability of biofilm and explore the underlying mechanism, sodium lignosulfonate (SL) and ε-polylysine (ε-PL) were introduced to fabricate the composite film of konjac glucomannan (KGM)/SL/ε-PL in the present study. According to our previous method, 1% (w/v) of KGM was the optimal concentration for the film preparation method, on the basis of which the amount of SL and ε-PL were screened by mechanical properties enforcement of film. The structure, mechanical performance and thermal stability of the film were characterized by SEM, FTIR, TGA and tensile strength tests. The optimized composite film was comprised of KGM 1% (w/v), SL 0.2% (w/v), and ε-PL 0.375% (w/v). The tensile strength (105.97 ± 4.58 MPa, p < 0.05) and elongation at break (95.71 ± 5.02%, p < 0.05) of the KGM/SL/ε-PL composite film was greatly improved compared with that of KGM. Meanwhile, the thermal stability and antibacterial property of film were also enhanced by the presence of SL and ε-PL. In co-culturation mode, the KGM/SL/ε-PL composite film showed good inhibitory effect on Escherichia coli (22.50 ± 0.31 mm, p < 0.05) and Staphylococcus aureus (19.69 ± 0.36 mm, p < 0.05) by determining the inhibition zone diameter. It was revealed that KGM/SL/ε-PL composite film shows enhanced mechanical strength and reliable antibacterial activities and it could be a potential candidate in the field of food packaging.
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Affiliation(s)
| | - Jie Pang
- Correspondence: ; Tel.: +86-186-5073-1906
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Zhen N, Wang X, Li X, Xue J, Zhao Y, Wu M, Zhou D, Liu J, Guo J, Zhang H. Protein-based natural antibacterial materials and their applications in food preservation. Microb Biotechnol 2021; 15:1324-1338. [PMID: 34592061 PMCID: PMC9049624 DOI: 10.1111/1751-7915.13918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 12/26/2022] Open
Abstract
Plastics materials used for food packaging are recalcitrant, leading to a growing global environmental problem, which arouses the attention of environmental protection departments in many countries. Therefore, to meet the increasing demand for sustainable and environment‐friendly consumer products, it is necessary for the food industry to develop natural antibacterial materials for food preservation. This review summarizes the common biodegradable natural antimicrobial agents and their applications in food preservation; as well as an overview of five commonly used biodegradable protein‐based polymers, such as zein, soy protein isolate, gelatin and whey protein, with special emphasis on the advantages of protein‐based biopolymers and their applications in food packaging industry.
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Affiliation(s)
- Nuo Zhen
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China.,Department of Histology and Embryology, NMPA Key Laboratory for Safety Evaluation of Cosmetics, School of Basic Medical Sciences, Guangdong Provincial Key Laboratory of Bone and Joint Degeneration Diseases, The Third Affiliated Hospital of Southern Medical University, Southern Medical University, Guangzhou, China.,School of Pharmaceutical Sciences, Southern Medical University, Guangzhou, China
| | - Xinya Wang
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
| | - Xiang Li
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
| | - Jin Xue
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
| | - Yitao Zhao
- Department of Histology and Embryology, NMPA Key Laboratory for Safety Evaluation of Cosmetics, School of Basic Medical Sciences, Guangdong Provincial Key Laboratory of Bone and Joint Degeneration Diseases, The Third Affiliated Hospital of Southern Medical University, Southern Medical University, Guangzhou, China
| | - Min Wu
- Department of Histology and Embryology, NMPA Key Laboratory for Safety Evaluation of Cosmetics, School of Basic Medical Sciences, Guangdong Provincial Key Laboratory of Bone and Joint Degeneration Diseases, The Third Affiliated Hospital of Southern Medical University, Southern Medical University, Guangzhou, China
| | - Dongfang Zhou
- School of Pharmaceutical Sciences, Southern Medical University, Guangzhou, China
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
| | - Jinshan Guo
- Department of Histology and Embryology, NMPA Key Laboratory for Safety Evaluation of Cosmetics, School of Basic Medical Sciences, Guangdong Provincial Key Laboratory of Bone and Joint Degeneration Diseases, The Third Affiliated Hospital of Southern Medical University, Southern Medical University, Guangzhou, China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun, China
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Zhao Y, Li B, Li C, Xu Y, Luo Y, Liang D, Huang C. Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach. Foods 2021; 10:1845. [PMID: 34441621 PMCID: PMC8392450 DOI: 10.3390/foods10081845] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/04/2021] [Accepted: 08/08/2021] [Indexed: 12/13/2022] Open
Abstract
Edible packaging is a sustainable product and technology that uses one kind of "food" (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the "product-packaging" system, and provides a "zero-emission" scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.
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Affiliation(s)
- Yuan Zhao
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Bo Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Cuicui Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yangfan Xu
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yi Luo
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Dongwu Liang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Chongxing Huang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
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Lai R, Liu Y, Liu J. Properties of the konjac glucomannan and zein composite gel with or without freeze-thaw treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106700] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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48
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Ni Y, Sun J, Wang J. Enhanced antimicrobial activity of konjac glucomannan nanocomposite films for food packaging. Carbohydr Polym 2021; 267:118215. [PMID: 34119169 DOI: 10.1016/j.carbpol.2021.118215] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2021] [Revised: 04/19/2021] [Accepted: 05/13/2021] [Indexed: 01/03/2023]
Abstract
This paper aims at providing a new strategy for developing konjac glucomannan-based antibacterial films with excellent performances. Here, novel nanocomposite films based on photodynamic and photothermal synergism strategy were developed by incorporating graphite carbon nitride nanosheets/MoS2 nanodots (CNMo) into konjac glucomannan (KGM) matrix. Scanning electron microscope, transmission electron microscope, high resolution transmission, high angle annular dark field and element mapping confirmed the successful fabrication of CNMo. The steady and dynamic rheological behavior as well as the good stability of film-forming solution showed that the intermolecular hydrogen bonding was formed. The influences of CNMo content on the structural, mechanical and thermal properties as well as hydrophobicity of KGM films were investigated. This film has a broad-spectrum antibacterial activity. It could prolong the shelf life of cherry tomatoes. Moreover, hemolysis and cells experiment confirm that this film is safe. This strategy is expected to broaden the application of antibacterial packaging.
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Affiliation(s)
- Yongsheng Ni
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jing Sun
- Qinghai Provincial Key Laboratory of Qinghai-Tibet Plateau Biological Resources, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Qinghai 810008, China
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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Song J, Sun C, Gul K, Mata A, Fang Y. Prolamin-based complexes: Structure design and food-related applications. Compr Rev Food Sci Food Saf 2021; 20:1120-1149. [PMID: 33569884 DOI: 10.1111/1541-4337.12713] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 12/04/2020] [Accepted: 12/07/2020] [Indexed: 12/12/2022]
Abstract
Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of their amphiphilic properties. Prolamin-based binary/ternary complexes, which have stable physicochemical properties and superior functionality, are formed by combining prolamins with polysaccharides, polyphenols, water-soluble proteins, and surfactants. Although the combination of prolamins with other components has received attention, the relationship between the structural design of prolamin-based complexes and their functionalities remains uncertain. This review discusses the production methods of prolamin-based complexes, the factors influencing their structural characteristics, and their applications in the food industry. Further studies are needed to elucidate the structure-function relationships between prolamins and other biopolymers, as well as the toxicological effects of these complexes in food.
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Affiliation(s)
- Jingru Song
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Cuixia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Khalid Gul
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Analucia Mata
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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Zhou N, Wang L, You P, Wang L, Mu R, Pang J. Preparation of pH-sensitive food packaging film based on konjac glucomannan and hydroxypropyl methyl cellulose incorporated with mulberry extract. Int J Biol Macromol 2021; 172:515-523. [PMID: 33476614 DOI: 10.1016/j.ijbiomac.2021.01.047] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 12/28/2020] [Accepted: 01/08/2021] [Indexed: 12/15/2022]
Abstract
A pH-sensitive food packaging film was prepared based on konjac glucomannan (KGM) and hydroxypropyl methyl cellulose (HPMC) incorporated with mulberry extracts2 (MBE). FT-IR and XRD analysis revealed that there are good molecular interactions among the three components. The incorporation of MBE into KGM and HPMC (KH) films can significantly improve the mechanical properties and UV resistance. Notably, the KH-MBE-20% film almost completely blocked UV light in the range of 200-600 nm. The best antioxidant and antibacterial properties were obtained when the addition of MBE in the composite film was 20%. In addition, KH-MBE film has good responsiveness to buffers with pH range from 2 to 12. In visual monitoring experiments using the film on fresh fish, the color of the KH-MBE film changed from purple to gray to yellow as the freshness of the fish decreased, and the KH-MBE-20% film had the best color stability. Therefore, intelligent packaging of KH-MBE film has potential applications in real-time monitoring of fish freshness.
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Affiliation(s)
- Ning Zhou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.; State Key Laboratory of Food Safety Technology for Meat Products, Xiamen, Fujian 361100, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.; State Key Laboratory of Food Safety Technology for Meat Products, Xiamen, Fujian 361100, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Peiqiong You
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.; State Key Laboratory of Food Safety Technology for Meat Products, Xiamen, Fujian 361100, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Liangyu Wang
- Fuqing Branch of Fujian Normal University, Fuqing, Fujian 350300, China
| | - RuoJun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.; State Key Laboratory of Food Safety Technology for Meat Products, Xiamen, Fujian 361100, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.; State Key Laboratory of Food Safety Technology for Meat Products, Xiamen, Fujian 361100, China; Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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