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Wang J, Zhao F, Huang J, Li Q, Yang Q, Ju J. Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases. Crit Rev Food Sci Nutr 2024; 64:6272-6297. [PMID: 36651301 DOI: 10.1080/10408398.2023.2167066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Food spoilage caused by foodborne microorganisms will not only cause significant economic losses, but also the toxins produced by some microorganisms will also pose a serious threat to human health. Essential oil (EOs) has significant antimicrobial activity, but its application in the field of food preservation is limited because of its volatile, insoluble in water and sensitive to light and heat. Therefore, in order to solve these problems effectively, this paper first analyzed the antibacterial effect of EOs as an antimicrobial agent on foodborne bacteria and its mechanism. Then, the application strategies of EOs as a sustained-release antimicrobial agent in food preservation were reviewed. On this basis, the release mechanism and application cases of EOs in different antibacterial composites were analyzed. The purpose of this paper is to provide technical support and solutions for the preparation of new antibacterial packaging materials based on plant active components to ensure food safety and reduce food waste.
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Affiliation(s)
- Jindi Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jinglin Huang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qianyu Li
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
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Silva M, Ramos AC, Lidon FJ, Reboredo FH, Gonçalves EM. Pre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approach. Foods 2024; 13:1464. [PMID: 38790763 PMCID: PMC11120248 DOI: 10.3390/foods13101464] [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: 04/09/2024] [Revised: 05/06/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Mushroom cultivation presents a viable solution for utilizing agro-industrial byproducts as substrates for growth. This process enables the transformation of low-economic-value waste into nutritional foods. Enhancing the yield and quality of preharvest edible mushrooms, along with effectively preserving postharvest mushrooms, stands as a significant challenge in advancing the industry. Implementing pre- and postharvest strategies for Pleurotus ostreatus (Jacq.) P. Kumm (oyster mushroom) within a circular economy framework involves optimizing resource use, minimizing waste, and creating a sustainable and environmentally friendly production system. This review aimed to analyze the development and innovation of the different themes and trends by bibliometric analysis with a critical literature review. Furthermore, this review outlines the cultivation techniques for Pleurotus ostreatus, encompassing preharvest steps such as spawn production, substrate preparation, and the entire mushroom growth process, which includes substrate colonization, fruiting, harvesting, and, finally, the postharvest. While novel methodologies are being explored for maintaining quality and extending shelf-life, the evaluation of the environmental impact of the entire mushroom production to identify areas for improvement is needed. By integrating this knowledge, strategies can be developed for a more sustainable and circular approach to Pleurotus ostreatus mushroom cultivation, promoting environmental stewardship and long-term viability in this industry.
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Affiliation(s)
- Mafalda Silva
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (M.S.)
- Faculdade de Ciências e Tecnologia (FCT), Universidade NOVA de Lisboa (UNL), 1600-560 Caparica, Portugal
| | - Ana Cristina Ramos
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (M.S.)
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando J. Lidon
- Faculdade de Ciências e Tecnologia (FCT), Universidade NOVA de Lisboa (UNL), 1600-560 Caparica, Portugal
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando H. Reboredo
- Faculdade de Ciências e Tecnologia (FCT), Universidade NOVA de Lisboa (UNL), 1600-560 Caparica, Portugal
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Elsa M. Gonçalves
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (M.S.)
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
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Fan S, Yin X, Liu X, Wang G, Qiu W. Enhancing bread preservation through non-contact application of starch-based composite film infused with clove essential oil nanoemulsion. Int J Biol Macromol 2024; 263:130297. [PMID: 38382781 DOI: 10.1016/j.ijbiomac.2024.130297] [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: 12/04/2023] [Revised: 01/31/2024] [Accepted: 02/17/2024] [Indexed: 02/23/2024]
Abstract
In this study, we have successfully produced a corn starch-based composite film through the casting method, formulated with clove essential oil nanoemulsion (NCEO) and corn starch. The physical and chemical changes of the composite films were investigated at various concentrations (10 %, 20 % and 40 %) of NCEO. Furthermore, the non-contact preservation effects of the composite films on bread during 15-day storage were also examined in this study. As the concentration of NCEO increased, the composite films presented a gradual thinning, roughening, and yellowing in appearance. Following this, the water content, water vapor permeability rate, and elongation at break of the films decreased, while their hydrophobicity, tensile strength, antioxidant and antimicrobial activity increased accordingly. Through FT-IR, X-ray diffraction and thermal gravimetric analysis, it was demonstrated that NCEO has strong compatibility with corn starch. Additionally, the indices' analysis indicated that utilizing the composite film incorporating 40 % NCEO can significantly boost the shelf life and quality of bread. Moreover, it was revealed that application of the non-contact treatment with composite film could potentially contribute certain preservation effects towards bread. In light of these findings, the composite film with non-contact treatment exhibits potential as an effective, safe, and sustainable preservation technique for grain products.
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Affiliation(s)
- Saifeng Fan
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaoyu Yin
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xingxun Liu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Guangyu Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Weifen Qiu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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4
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Deng N, Hu Z, Li H, Li C, Xiao Z, Zhang B, Liu M, Fang F, Wang J, Cai Y. Physicochemical properties and pork preservation effects of lotus seed drill core powder starch-based active packaging films. Int J Biol Macromol 2024; 260:129340. [PMID: 38262831 DOI: 10.1016/j.ijbiomac.2024.129340] [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: 08/14/2023] [Revised: 12/27/2023] [Accepted: 01/07/2024] [Indexed: 01/25/2024]
Abstract
Lotus seed drill core powder starch (LCPS)-based active packaging films incorporated with cellulose nanocrystals (CNC) and grapefruit essential oil-corn nanostarch Pickering emulsion (ECPE) were characterized, and their pork preservation effects were investigated in this study. In contrast with corn, potato and rice starches, LCPS showed higher amylose content, elliptical and circular shape with more uniform size distribution. Furthermore, LCPS film exhibited lower light transmittance, stronger tensile strength, and smaller elongation at break compared to the other starch films. Then, the LCPS film containing 4 % CNC and 9 % ECPE was fabricated which had stronger mechanical properties, lower water vapor permeability and oxygen transmission rate, and denser network structure. FTIR and XRD analyses also confirmed that CNC and ECPE were successfully implanted into the LCPS matrix without damaging the crystalline structure of LCPS. Herein, the LCPS/CNC/ECPE film exerted potential antibacterial activity against Escherichia coli and Staphylococcus aureus. Besides, packaging with this composite film significantly preserved the pork during cold storage via decreasing its juice loss rate, pH value, total number of colonies, total volatile base nitrogen and thiobarbituric acid reactive substance values. The present study will provide a theoretical basis for the application of LCPS as new biodegradable active films.
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Affiliation(s)
- Na Deng
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Zhiqiang Hu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Hui Li
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resources, Hunan Academy of Forestry, Changsha 410018, China
| | - Zhihong Xiao
- State Key Laboratory of Utilization of Woody Oil Resources, Hunan Academy of Forestry, Changsha 410018, China
| | - Bo Zhang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Miao Liu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China
| | - Fang Fang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China.
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; Hunan Province Prepared Dishes Engineering Technology Research Center, Changsha University of Science & Technology, Changsha 410114, China.
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Hu D, Xu Y, Gao C, Meng L, Feng X, Wang Z, Shen X, Tang X. Preparation and characterization of starch/PBAT film containing hydroxypropyl-β-cyclodextrin/ethyl lauroyl arginate/cinnamon essential oil microcapsules and its application in the preservation of strawberry. Int J Biol Macromol 2024; 259:129204. [PMID: 38185302 DOI: 10.1016/j.ijbiomac.2024.129204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 12/12/2023] [Accepted: 01/01/2024] [Indexed: 01/09/2024]
Abstract
Cinnamon essential oil (CEO) was emulsified by hydroxypropyl-β-cyclodextrin/ ethyl lauroyl arginate (HPCD/LAE) complex to make nanoemulsions, which were then incorporated into maltodextrin (MD) to prepare HPCD/LAE/CEO/MD microcapsules by spray drying. The starch/polybutylene adipate terephthalate (starch/PBAT, SP) based extrusion-blowing films containing above microcapsules were developed and used as packaging materials for strawberry preservation. The morphology, encapsulation efficiency, thermal and antibacterial properties of microcapsules with different formulations were investigated. The effects of microcapsules on the physicochemical and antimicrobial properties of SP films were evaluated. When the formula was 4 % HPCD/LAE-3% CEO-10% MD (HL-3C-MD), the microcapsule had the smallest particle size (3.3 μm), the highest encapsulation efficiency (84.51 %) of CEO and the best antibacterial effect. The mechanical and antimicrobial properties of the SP film were enhanced while the water vapor transmittance and oxygen permeability decreased with the incorporation of HL-3C-MD microcapsules. The films effectively reduced the weight loss rate (49.03 %), decay rate (40.59 %) and the total number of colonies (2.474 log CFU/g) and molds (2.936 log CFU/g), thus extending the shelf life of strawberries. This study revealed that the developed SP films containing HPCD/LAE/CEO microcapsules had potential applications in degradable bioactive food packaging materials.
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Affiliation(s)
- Dongxia Hu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yaoyao Xu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Linghan Meng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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6
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Yang Q, Zheng F, Chai Q, Li Z, Zhao H, Zhang J, Nishinari K, Zhao M, Cui B. Effect of emulsifiers on the properties of corn starch films incorporated with Zanthoxylum bungeanum essential oil. Int J Biol Macromol 2024; 256:128382. [PMID: 38000598 DOI: 10.1016/j.ijbiomac.2023.128382] [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: 07/20/2023] [Revised: 11/01/2023] [Accepted: 11/21/2023] [Indexed: 11/26/2023]
Abstract
The use of natural and safe ingredients in green food packaging material is a hot research topic. This study investigated the effect of different emulsifiers on starch film properties. Three types of emulsifiers, including Tween 80 as a small-molecule surfactant, sodium caseinate (CAS), whey protein isolate (WPI), and gelatin (GE) as macromolecule emulsifiers, whey protein isolate fibril (WPIF) as a particle emulsifier, were utilized to prepare Zanthoxylum bungeanum essential oil (ZBO) emulsions. The mechanical, physical, thermal, antibacterial properties, microstructure and essential oil release of starch films were investigated. CAS-ZBO nanoemulsion exhibited the smallest particle size of 198.6 ± 2.2 nm. The film properties changed with different emulsifiers. CAS-ZBO film showed the highest tensile strength value. CAS-ZBO and WPIF-ZBO films exhibited lower water vapor permeability than Tween-ZBO. CAS-ZBO film showed good dispersion of essential oil, the slowest release rate of essential oils in all food simulants, and the best antibacterial effect against Staphylococcus aureus and Listeria monocytogenes. The films composed of CAS-ZBO nanoemulsion, corn starch, and glycerol are considered more suitable for food packaging. This work indicated that natural macromolecule emulsifiers of CAS and WPIF are expected to be used in green food packaging material to offer better film properties.
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Affiliation(s)
- Qianwen Yang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Furun Zheng
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Qingqing Chai
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Zhao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Jiantao Zhang
- Jinan Quankang Biotechnology Co., Ltd, Jinan 250000, China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei University of Technology, Wuhan 430068, China
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
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Zhang X, Zhang R, Zhao S, Wang T, Zhang B, Zhao H. Development, characterization and functional properties of sodium alginate-based films incorporated with Schisandra chinensis extract-natamycin complex. Int J Biol Macromol 2023; 253:127435. [PMID: 37844825 DOI: 10.1016/j.ijbiomac.2023.127435] [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: 06/07/2023] [Revised: 07/05/2023] [Accepted: 10/11/2023] [Indexed: 10/18/2023]
Abstract
Because of the impact of petroleum-based polymers on environmental deterioration and the need for safe, efficient, and functional packaging films, a sodium alginate (SA)-based film incorporating a Schisandra chinensis extract (SCE)-natamycin (NA) complex was developed for the desired physical and functional properties. The incorporation of SCE-NA into SA-based films decreased the water vapor transmission rate (WVTR), moisture content (MC), and hydrophilicity of the films and improved their opacity, elongation at break (EAB), and thermal stability. Scanning Electron Microscopy (SEM), Fourier Transform Infrared (FTIR), X-ray photoelectron spectroscopy (XPS), and X-ray Diffraction (XRD) analyses showed that SA, SCE, and NA had positive interactions and compatibility. In addition, the antimicrobial activity analysis indicated that the SA-SCE-NA film-forming solutions had satisfactory antimicrobial activity against Staphylococcus aureus, Escherichia coli, Saccharomyces cerevisiae, and Aspergillus niger. SA-based composite films have been used to coat cucumbers and blueberries to extend their shelf life. Compared to the neat SA film, the shelf life of cucumbers treated with the SA-SCE-NA film increased by 6 days compared to that in the untreated group at 28 °C, and the shelf life of blueberries increased by 5 days at 4 °C, revealing its potential utilization in food packaging.
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Affiliation(s)
- Xue Zhang
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Rui Zhang
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Shuhui Zhao
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Tao Wang
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Bolin Zhang
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Hongfei Zhao
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
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Wang Y, Li L, Hu J. Development of biobased multifunctional films incorporated with essential oils@polydopamine nanocapsules for food preservation applications. Int J Biol Macromol 2023; 253:127161. [PMID: 37778593 DOI: 10.1016/j.ijbiomac.2023.127161] [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: 05/13/2023] [Revised: 09/20/2023] [Accepted: 09/28/2023] [Indexed: 10/03/2023]
Abstract
A novel multifunctional soy protein isolate-carboxymethyl cellulose (SPI-CMC) based nanocomposite film was successfully prepared by introducing the polydopamine encapsulated essential oils (EOs@PDA) nanocapsules for food packaging. The EOs@PDA nanocapsules possessed smooth spherical morphology with good dispersion, and the particle size was about 283 nm. The influence of EOs@PDA nanocapsules on the physical, chemical and biological properties of EOs@PDA/SPI-CMC nanocomposite film was investigated. The EOs@PDA nanocapsules were crosslinked with SPI-CMC matrix and distributed uniformly in the matrix. The nanocomposite film with 1 wt% nanocapsules (EP/S-C) also showed excellent antioxidant activity (66.6 ± 0.3 % on DPPH and 98.6 ± 0.1 % on ABTS), superior UV-blocking properties (100 %), advanced antibacterial ability against E. coli and S. aureus, favorable biodegradability (>90 %) and relatively low In vitro cytotoxicity. Also, the EP/S-C nanocomposite film displayed potential to extend the shelf life of fresh cut apple slices (>24 h), perishable cherry tomatoes and blueberries (>6 days). The results suggested that the EOs@PDA/SPI-CMC nanocomposite film had a great possibility in the field of biodegradable and antimicrobial materials for food packaging.
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Affiliation(s)
- Ying Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China
| | - Lin Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China.
| | - Jing Hu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China.
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Chaudhari AK, Das S, Dwivedi A, Dubey NK. Application of chitosan and other biopolymers based edible coatings containing essential oils as green and innovative strategy for preservation of perishable food products: A review. Int J Biol Macromol 2023; 253:127688. [PMID: 37890742 DOI: 10.1016/j.ijbiomac.2023.127688] [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: 05/14/2023] [Revised: 10/16/2023] [Accepted: 10/24/2023] [Indexed: 10/29/2023]
Abstract
Deterioration of perishable foods due to fungal contamination and lipid peroxidation are the most threatened concern to food industry. Different chemical preservatives have been used to overcome these constrains; however their repetitive use has been cautioned owing to their negative impact after consumption. Therefore, attention has been paid to essential oils (EOs) because of their natural origin and proven antifungal and antioxidant activities. Many EO-based formulations have been in use but their industrial-scale application is still limited, possibly due to its poor solubility, vulnerability towards oxidation, and aroma effect on treated foods. In this sense, active food packaging using biopolymers could be considered as promising approach. The biopolymers can enhance the stability and effectiveness of EOs through controlled release, thus minimizes the deterioration of foods caused by fungal pathogens and oxidation without compromising their sensory properties. This review gives a concise appraisal on latest advances in active food packaging, particularly developed from natural polymers (chitosan, cellulose, cyclodextrins etc.), characteristics of biopolymers, and current status of EOs. Then, different packaging and their effectiveness against fungal pathogens, lipid-oxidation, and sensory properties with recent previous works has been discussed. Finally, effort was made to highlights their safety and commercialization aspects towards market solutions.
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Affiliation(s)
- Anand Kumar Chaudhari
- Department of Botany, Rajkiya Mahila Snatkottar Mahavidyalaya, Ghazipur, Uttar Pradesh 233001, India.
| | - Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, West Bengal 713104, India
| | - Awanindra Dwivedi
- National Centre for Disease Control, Ministry of Health and Family Welfare, New Delhi 110054, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
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Muñoz-Gimena PF, Oliver-Cuenca V, Peponi L, López D. A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging. Polymers (Basel) 2023; 15:2972. [PMID: 37447617 DOI: 10.3390/polym15132972] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/30/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
The research of starch as a matrix material for manufacturing biodegradable films has been gaining popularity in recent years, indicating its potential and possible limitations. To compete with conventional petroleum-based plastics, an enhancement of their low resistance to water and limited mechanical properties is essential. This review aims to discuss the various types of nanofillers and additives that have been used in plasticized starch films including nanoclays (montmorillonite, halloysite, kaolinite, etc.), poly-saccharide nanofillers (cellulose, starch, chitin, and chitosan nanomaterials), metal oxides (titanium dioxide, zinc oxide, zirconium oxide, etc.), and essential oils (carvacrol, eugenol, cinnamic acid). These reinforcements are frequently used to enhance several physical characteristics including mechanical properties, thermal stability, moisture resistance, oxygen barrier capabilities, and biodegradation rate, providing antimicrobial and antioxidant properties. This paper will provide an overview of the development of starch-based nanocomposite films and coatings applied in food packaging systems through the application of reinforcements and additives.
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Affiliation(s)
| | - Víctor Oliver-Cuenca
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Laura Peponi
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Daniel López
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
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11
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Development of organic-inorganic hybrid antimicrobial materials by mechanical force and application for active packaging. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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12
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Martínez-Aguilar V, Peña-Juárez MG, Carrillo-Sanchez PC, López-Zamora L, Delgado-Alvarado E, Gutierrez-Castañeda EJ, Flores-Martínez NL, Herrera-May AL, Gonzalez-Calderon JA. Evaluation of the Antioxidant and Antimicrobial Potential of SiO 2 Modified with Cinnamon Essential Oil ( Cinnamomum Verum) for Its Use as a Nanofiller in Active Packaging PLA Films. Antioxidants (Basel) 2023; 12:antiox12051090. [PMID: 37237956 DOI: 10.3390/antiox12051090] [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: 02/21/2023] [Revised: 04/05/2023] [Accepted: 05/05/2023] [Indexed: 05/28/2023] Open
Abstract
One of the main causes of food spoilage is the lipid oxidation of its components, which generates the loss of nutrients and color, together with the invasion of pathogenic microorganisms. In order to minimize these effects, active packaging has played an important role in preservation in recent years. Therefore, in the present study, an active packaging film was developed using polylactic acid (PLA) and silicon dioxide (SiO2) nanoparticles (NPs) (0.1% w/w) chemically modified with cinnamon essential oil (CEO). For the modification of the NPs, two methods (M1 and M2) were tested, and their effects on the chemical, mechanical, and physical properties of the polymer matrix were evaluated. The results showed that CEO conferred to SiO2 NPs had a high percentage of 2,2-diphenyl-l-picrylhydrazyl (DPPH) free radical inhibition (>70%), cell viability (>80%), and strong inhibition to E. coli, at 45 and 11 µg/mL for M1 and M2, respectively, and thermal stability. Films were prepared with these NPs, and characterizations and evaluations on apple storage were performed for 21 days. The results show that the films with pristine SiO2 improved tensile strength (28.06 MPa), as well as Young's modulus (0.368 MPa) since PLA films only presented values of 27.06 MPa and 0.324 MPa, respectively; however, films with modified NPs decreased tensile strength values (26.22 and 25.13 MPa), but increased elongation at break (from 5.05% to 10.32-8.32%). The water solubility decreased from 15% to 6-8% for the films with NPs, as well as the contact angle, from 90.21° to 73° for the M2 film. The water vapor permeability increased for the M2 film, presenting a value of 9.50 × 10-8 g Pa-1 h-1 m-2. FTIR analysis indicated that the addition of NPs with and without CEO did not modify the molecular structure of pure PLA; however, DSC analysis indicated that the crystallinity of the films was improved. The packaging prepared with M1 (without Tween 80) showed good results at the end of storage: lower values in color difference (5.59), organic acid degradation (0.042), weight loss (24.24%), and pH (4.02), making CEO-SiO2 a good component to produce active packaging.
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Affiliation(s)
- Verónica Martínez-Aguilar
- Doctorado Institucional en Ingeniería y Ciencia de Materiales, Universidad Autónoma de San Luis Potosí, Sierra Leona No. 550 Col. Lomas 2da. Sección, San Luis Potosí 78210, Mexico
| | - Mariana G Peña-Juárez
- Doctorado Institucional en Ingeniería y Ciencia de Materiales, Universidad Autónoma de San Luis Potosí, Sierra Leona No. 550 Col. Lomas 2da. Sección, San Luis Potosí 78210, Mexico
| | - Perla C Carrillo-Sanchez
- Maestría en Ingeniería y Tecnología de Materiales, Universidad de La Salle Bajío, Av. Universidad 602, Lomas del Campestre, León 37150, Mexico
| | - Leticia López-Zamora
- División de Estudios de Posgrado e Investigación, Tecnológico Nacional de Méxicoen Orizaba, Oriente 9 No. 852 Emiliano Zapata, Orizaba 94320, Mexico
| | - Enrique Delgado-Alvarado
- Micro and Nanotechnology Research Center, Universidad Veracruzana, Blvd. Av. Ruiz Cortines No. 455 Fracc. Costa Verde, Boca del Río 94294, Mexico
- Facultad de Ciencias Quimicas, Universidad Veracruzana, Blvd. Av. Ruiz Cortines No. 455 Fracc. Costa Verde, Boca del Río 94294, Mexico
| | - Emmanuel J Gutierrez-Castañeda
- Cátedras CONACYT-Instituto de Metalurgia, Universidad Autónoma de San Luis Potosí, Av. Sierra Leona 550 Lomas 2da Sección, San Luis Potosí 78210, Mexico
| | - Norma L Flores-Martínez
- Ingeniería Agroindustrial, Universidad Politécnica de Guanajuato, Avenida Universidad Sur #1001 Comunidad Juan Alonso, Cortazar 38496, Mexico
| | - Agustín L Herrera-May
- Micro and Nanotechnology Research Center, Universidad Veracruzana, Blvd. Av. Ruiz Cortines No. 455 Fracc. Costa Verde, Boca del Río 94294, Mexico
- Maestría en Ingeniería Aplicada, Facultad de Ingeniería de la Construcción y el Hábitat, Universidad Veracruzana, Boca del Río 94294, Mexico
| | - Jose Amir Gonzalez-Calderon
- Cátedras CONACYT-Instituto de Física, Universidad Autónoma de San Luis Potosí, Av. Manuel Nava #64, Zona Universitaria, San Luis Potosí 78290, Mexico
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Ali MS, Haq M, Roy VC, Ho TC, Park JS, Han JM, Chun BS. Development of fish gelatin/carrageenan/zein bio-nanocomposite active-films incorporated with turmeric essential oil and their application in chicken meat preservation. Colloids Surf B Biointerfaces 2023; 226:113320. [PMID: 37119724 DOI: 10.1016/j.colsurfb.2023.113320] [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: 02/18/2023] [Revised: 04/07/2023] [Accepted: 04/16/2023] [Indexed: 05/01/2023]
Abstract
Gelatin/carrageenan (Ge/Car) active packaging films incorporated with turmeric essential oil (TEO) encapsulated in zein nanoparticles (ZNP) were developed. The efficacy of these active packaging films and their antimicrobial properties were also investigated to ensure their practical application. Three different types of nanocomposite films (Ge/Car, Ge/Car/TEO, and Ge/Car/ZNP) were prepared. The characterization of the films was elucidated using Fourier transform infrared (FTIR), X-ray diffraction analyses (XRD), and scanning electron microscope (SEM). Physicochemical and mechanical properties of the films were enhanced, owing to the application of TEO-containing nanocomposites. Supercritical-CO2 extracted TEO showed excellent biological activities, alongside GC-MS analysis identified that TEO contained 33 bioactive compounds where the major constituent was Zingiberene. ZNP proved an excellent carrier of TEO. The nanocomposite film sustainably released TEO, improving the shelf life of the chicken meat by reducing bacterial colonies from 3.08 log CFU/g to 2.81 log CFU/g after 14 days incubation against Salmonella enterica compared with 6.66 log CFU/g observed in the control film. The overall results of this study suggest that the nanocomposite active film is an excellent candidate for food packaging to ensure a better world.
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Affiliation(s)
- Md Sadek Ali
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea
| | - Monjurul Haq
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea; Department of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, Bangladesh
| | - Vikash Chandra Roy
- Institute of Food Science, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea; Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Truc Cong Ho
- PL MICROMED Co., Ltd., 1F, 15-5, Yangju 3-gil, Yangsan-si, Gyeongsangnam-do 50620, Republic of Korea
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea
| | - Ji-Min Han
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea.
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14
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Wang W, Zhang W, Li L, Deng W, Liu M, Hu J. Biodegradable starch-based packaging films incorporated with polyurethane-encapsulated essential-oil microcapsules for sustained food preservation. Int J Biol Macromol 2023; 235:123889. [PMID: 36870661 DOI: 10.1016/j.ijbiomac.2023.123889] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 02/24/2023] [Accepted: 02/26/2023] [Indexed: 03/06/2023]
Abstract
Novel starch-based packaging films with sustained antibacterial activity were successfully made by incorporating polyurethane-encapsulated essential-oil microcapsules (EOs@PU) as an alternative synthetic preservative for food preservation. Herein, three essential oils (EOs) were blended to make composite essential oils with a more harmonious aroma and higher antibacterial ability and encapsulated into polyurethane (PU) to form EOs@PU microcapsules based on interfacial polymerization. The morphology of the constructed EOs@PU microcapsules was regular and uniform with an average size of approximately 3 μm, thus enabling high loading capacity (59.01 %). As such, we further integrated the obtained EOs@PU microcapsules into potato starch to prepare food packaging films for sustained food preservation. Consequently, the prepared starch-based packaging films incorporated with EOs@PU microcapsules had an excellent UV blocking rate (>90 %) and low cell toxicity. Notably, the long-term release of EOs@PU microcapsules gave the packaging films a sustained antibacterial ability, prolonging the shelf life of fresh blueberries and raspberries at 25 °C (> 7 days). Furthermore, the biodegradation rate of food packaging films cultured with natural soil was 95 % after 8 days, clarifying the excellent biodegradability of the packaging films for environmental protection. As demonstrated, the biodegradable packaging films provided a natural and safe strategy for food preservation.
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Affiliation(s)
- Wei Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China
| | - Weiwei Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China
| | - Lin Li
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China
| | - Weijun Deng
- School of Chemical and Environmental Engineering, Shanghai Institute of Technology, 201418 Shanghai, China
| | - Ming Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China.
| | - Jing Hu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, China.
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15
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Tai Z, Zheng M, Yang Y, Xie C, Li Z, Xu C. Temperature controlled microcapsule loaded with Perilla essential oil and its application in preservation of peaches. Front Nutr 2023; 10:1087605. [PMID: 36814505 PMCID: PMC9939902 DOI: 10.3389/fnut.2023.1087605] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Accepted: 01/09/2023] [Indexed: 02/08/2023] Open
Abstract
In this study, Perilla frutescens essential oil (PEO) loaded microcapsules (PEOM) were successfully prepared and their thermal stability, temperature-responsive releasing effect, antioxidant activity, antibacterial activity, and preservation of peach were systematically investigated. PEOM showed excellent encapsulation efficiency (91.5%) with a core-shell ratio of 1.4:1 and exhibited high thermal stability, indicating that PEOM could effectively maintain PEO release rate. In vitro assays indicated that the optimal kinetic model for PEO release fitted well with first order with a diffusion mechanism. A high level of antioxidant and antibacterial activity of PEOM was maintained. In addition, owing to its sustained release, PEOM could prolong the shelf life of peaches significantly. Therefore, PEOM has potential application and development prospects in the field of food preservation.
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Affiliation(s)
- Zhigang Tai
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Minjie Zheng
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Ye Yang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Cheng Xie
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China
| | - Zhenjie Li
- Yunnan Key Laboratory of Tobacco Chemistry, R&D Center of China Tobacco Yunnan Industry Co., Ltd., Kunming, China
| | - Chunping Xu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
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16
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Yang Z, Tong F, Peng Z, Wang L, Zhu L, Jiang W, Xiong G, Zheng M, Zhou Y, Liu Y. Development of colorimetric/Fluorescent two-channel intelligent response labels to monitor shrimp freshness. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108125] [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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17
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Mirsharifi SM, Sami M, Jazaeri M, Rezaei A. Production, characterization, and antimicrobial activity of almond gum/polyvinyl alcohol/chitosan composite films containing thyme essential oil nanoemulsion for extending the shelf-life of chicken breast fillets. Int J Biol Macromol 2023; 227:405-415. [PMID: 36563800 DOI: 10.1016/j.ijbiomac.2022.12.183] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 12/06/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022]
Abstract
In this study, thyme essential oil (TEO) nanoemulsion was immobilized within composite films based on almond gum (AG), polyvinyl alcohol (PVA), and chitosan (CS). The physical, mechanical, water barrier, microstructural and antimicrobial properties of composite films were assessed. Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis confirmed the intermolecular interactions in the composite film matrix. The results indicated that the incorporation of TEO into the composite films increased thickness, moisture content, and water vapor permeability, while it reduced light transmittance and transparency value. The antimicrobial activity of films against gram-negative and gram-positive bacteria was tested using a disc diffusion method. The effect of composite on the microbiological properties of chicken breast fillets was investigated during refrigerated storage for 21 days. The microbial populations of total mesophilic, psychrotrophic, and lactic acid bacteria of the samples that were coated with the composite containing TEO were lower than the permitted limit after 21 days while for blank samples they were higher than 7 log CFU/g after 7 days which is considered as the maximum acceptable total count limit. Results disclosed that AG/PVA/CS composite films containing TEO nanoemulsion can be applied as eco-friendly active food packaging to enhance the shelf-life of food products.
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Affiliation(s)
- Seyedeh Maryam Mirsharifi
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Masoud Sami
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Mojtaba Jazaeri
- Department of Mathematics, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Atefe Rezaei
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
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18
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Araújo MNP, Grisi CVB, Duarte CR, de Almeida YMB, Vinhas GM. Active packaging of corn starch with pectin extract and essential oil of Turmeric Longa Linn: Preparation, characterization and application in sliced bread. Int J Biol Macromol 2023; 226:1352-1359. [PMID: 36455820 DOI: 10.1016/j.ijbiomac.2022.11.248] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 11/18/2022] [Accepted: 11/23/2022] [Indexed: 11/30/2022]
Abstract
The use of active packaging to reduce food waste has been a very effective alternative. An eminent concern is the use of plastic materials of petroleum origin and toxic additives in the processing of these packages. Thus, the focus on the use of biodegradable and natural raw materials that minimize waste generation and promote greater consumer safety has been preferable. The objective of the research was to investigate the effects of turmeric essential oil (TEO) on corn starch and pectin extract films manufactured by solution casting method. The antioxidant and antimicrobial potential of the oil was confirmed by the tests: antimicrobial diffusion disk, determination of the content of phenolic compounds and antioxidant activity by the DPPH and FRAP method. The chromatographic analysis confirmed the presence of active chemical constituents such as Turmerone, Ar-Turmerone and β-Turmerone. The results showed that the oil promoted a change in the color of the films, increased mechanical strength and reduced flexibility, keeping transparency, solubility, WVP and thermal stability unchanged. In the direct application test of the film as packaging for sliced bread, no visible contamination was detected during the nine weeks of analysis. Therefore, the active film with 3 % TEO was shown to be a viable solution for manufacturing biodegradable and safe active films that can be applied as food packaging.
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Affiliation(s)
| | | | - Cybelle Rodrigues Duarte
- Federal University of Pernambuco, Postgraduate Program in Materials Science, 50740-560 Recife, PE, Brazil; Federal University of São Carlos, Graduate Program in Materials Science and Engineering, 13565-905 São Carlos, SP, Brazil
| | | | - Glória Maria Vinhas
- Federal University of Pernambuco, Postgraduate Program in Materials Science, 50740-560 Recife, PE, Brazil.
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19
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Wen L, Xie D, Wu J, Liang Y, Zhang Y, Li J, Xu C, Lin B. Humidity-/Sweat-Sensitive Electronic Skin with Antibacterial, Antioxidation, and Ultraviolet-Proof Functions Constructed by a Cross-Linked Network. ACS APPLIED MATERIALS & INTERFACES 2022; 14:56074-56086. [PMID: 36508579 DOI: 10.1021/acsami.2c15876] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Most electronic skins (e-skins) show unique performance or possess sensory functions. The raw materials used for their preparation are potentially toxic or harmful, and there may be problems such as poor compatibility between the conductive fillers and polymers. In this paper, a silver-loaded nanocomposite film (PVA/CMS/vanillin/nanoAg) was prepared by the in situ reduction method in a greener route. The mechanical properties of this nanocomposite film had improved with a tensile strength of 30.95 MPa, an elongation at break of 101.9%, and a Young's modulus of 10.62 MPa. In the composite matrix, a cross-linked network was constructed based on the coordination and hydrogen bonds, which was conducive to the stability of the reduced AgNPs and AgNWs. When applied as an e-skin in humidity/sweat sensors and wearable electronics, the nanocomposite film responds to humidity within 60 s and records the electric signals of human joint movements and skin sweating with a response range of 0-140% to strain at 93% RH. This kind of e-skin has excellent antibacterial and antioxidant activities and shows an outstanding ultraviolet-proof performance, which provides a greener promising reference route for the design of wearable e-skins to monitor the health and movements of humans.
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Affiliation(s)
- Lishan Wen
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning530004, PR China
| | - Donghong Xie
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning530004, PR China
| | - Jia Wu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning530004, PR China
| | - Yuntong Liang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning530004, PR China
| | - Yuancheng Zhang
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning530004, PR China
| | - Jianfang Li
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning530004, PR China
| | - Chuanhui Xu
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning530004, PR China
| | - Baofeng Lin
- School of Chemistry and Chemical Engineering, Guangxi University, Nanning530004, PR China
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20
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Cao Z, Zhou D, Ge X, Luo Y, Su J. The role of essential oils in maintaining the postharvest quality and preservation of peach and other fruits. J Food Biochem 2022; 46:e14513. [PMID: 36385402 DOI: 10.1111/jfbc.14513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 10/18/2022] [Accepted: 10/21/2022] [Indexed: 11/18/2022]
Abstract
Fruits are highly susceptible to postharvest losses induced majorly by postharvest diseases. Peach are favored by consumers because of their high nutritional value and delicious taste. However, it was easy to be affected by fungal infection. The current effective method to control postharvest diseases of fruits is to use chemical fungicides, but these chemicals may cause adverse effects on human health and the residual was potentially harmful to nature and the environment. So, it is especially important to develop safe, non-toxic, and highly effective strategies for the preservation of the fruits. Essential oil, as a class of the natural bacterial inhibitor, has been proven to exhibit strong antibacterial activity, low toxicity, environmental friendliness, and induce fruit resistance to microorganism, which could be recognized as one of the alternatives to chemical fungicides. This paper reviews the research progress of essential oils (Eos) in the storage and preservation of fruits, especially the application in peach, as well as the application in active packaging such as edible coatings, microcapsules, and electrospinning loading. Electrospinning can prepare a variety of nanofibers from different viscoelastic polymer solutions, and has broad application prospects. The paper especially summarizes the application of the new Eos technology on peach. The essential oil with thymol, eugenol, and carvacrol as the main components has a better inhibitory effect on the postharvest disease of peaches, and can be further applied. PRACTICAL APPLICATIONS: As an environmentally friendly natural antibacterial agent, essential oil can be used as a substitute for chemical preservatives to keep fruits fresh. This paper summarizes the different preservation methods of essential oils for fruits, and especially summarizes the different preservation methods of essential oils for peaches after harvesting, as well as their inhibitory effects on pathogenic fungi. It could provide ideas for preservation of fruits and vegetables by essential oils.
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Affiliation(s)
- Zhaoxin Cao
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Dandan Zhou
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Xuemei Ge
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Yali Luo
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Jingyi Su
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
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21
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Elian C, Andaloussi SA, Moilleron R, Decousser JW, Boyer C, Versace DL. Biobased polymer resources and essential oils: a green combination for antibacterial applications. J Mater Chem B 2022; 10:9081-9124. [PMID: 36326108 DOI: 10.1039/d2tb01544g] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
To fight nosocomial infections, the excessive use of antibiotics has led to the emergence of multidrug-resistant microorganisms, which are now considered a relevant public health threat by the World Health Organization. To date, most antibacterial systems are based on the use of petro-sourced polymers, but the global supplies of these resources are depleting. Besides, silver NPs are widely accepted as the most active biocide against a wide range of bacterial strains but their toxicity is an issue. The growing interest in natural products has gained increasing interest in the last decade. Therefore, the design of functional antibacterial materials derived from biomass remains a significant challenge for the scientific community. Consequently, attention has shifted to naturally occurring substances such as essential oils (EOs), which are classified as Generally Recognized as Safe (GRAS). EOs can offer an alternative to the common antimicrobial agents as an inner solution or biocide agent to inhibit the resistance mechanism. Herein, this review not only aims at providing developments in the antibacterial modes of action of EOs against various bacterial strains and the recent advances in genomic and proteomic techniques for the elucidation of these mechanisms but also presents examples of biobased polymer resource-based EO materials and their antibacterial activities. Especially, we describe the antibacterial properties of biobased polymers, e.g. cellulose, starch, chitosan, PLA PHAs and proteins, associated with EOs (cinnamon (CEO), clove (CLEO), bergamot (BEO), ginger (GEO), lemongrass (LEO), caraway (CAEO), rosemary (REO), Eucalyptus globulus (EGEO), tea tree (TTEO), orange peel (OPEO) and apricot (Prunus armeniaca) kernel (AKEO) essential oils). Finally, we discuss the influence of EOs on the mechanical strength of bio-based materials.
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Affiliation(s)
- Christine Elian
- Institut de Chimie et des Matériaux Paris-Est (ICMPE) - UMR7182-CNRS-UPEC, Department C3M, Team BioM&M's, 2-8 rue Henri Dunant, 94320 Thiais, France. .,Université Paris-Est Créteil (UPEC), Laboratoire Eau, Environnement, Systèmes Urbains (LEESU), UMR-MA 102, 61 avenue Général de Gaulle, 94010 Créteil Cedex, France
| | - Samir Abbad Andaloussi
- Université Paris-Est Créteil (UPEC), Laboratoire Eau, Environnement, Systèmes Urbains (LEESU), UMR-MA 102, 61 avenue Général de Gaulle, 94010 Créteil Cedex, France
| | - Régis Moilleron
- Université Paris-Est Créteil (UPEC), Laboratoire Eau, Environnement, Systèmes Urbains (LEESU), UMR-MA 102, 61 avenue Général de Gaulle, 94010 Créteil Cedex, France
| | - Jean-Winoc Decousser
- Department of Bacteriology and Infection Control, University Hospital Henri Mondor, Assistance Publique - Hôpitaux de Paris, Créteil, France.,EA 7380 Dynamyc Université Paris - Est Créteil (UPEC), Ecole nationale vétérinaire d'Alfort (EnvA), Faculté de Médecine de Créteil, Créteil, 1 rue Gustave Eiffel, 94000 Créteil, France
| | - Cyrille Boyer
- Australian Center for Nanomedicine (ACN), Cluster for Advanced Macromolecular Design, School of Chemical Engineering, UNSW Sydney, Australia
| | - Davy-Louis Versace
- Institut de Chimie et des Matériaux Paris-Est (ICMPE) - UMR7182-CNRS-UPEC, Department C3M, Team BioM&M's, 2-8 rue Henri Dunant, 94320 Thiais, France.
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22
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Preparation and Physiochemical Characterization of Bitter Orange Oil Loaded Sodium Alginate and Casein Based Edible Films. Polymers (Basel) 2022; 14:polym14183855. [PMID: 36145999 PMCID: PMC9501532 DOI: 10.3390/polym14183855] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/22/2022] [Accepted: 08/24/2022] [Indexed: 11/18/2022] Open
Abstract
Biopolymers-based composite edible films are gaining interest in the food packaging industry due to their sustainable nature and diverse biological activities. In the current study, we used sodium alginate (SA) and casein (CA) for the fabrication of composite film using the casting method. We also added orange oil to the edible film and assessed its impact on the biological, chemical, physical, and barrier properties of the films. The fabricated films were analyzed using X-ray diffraction (XRD), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FTIR). It was observed that CA–SA films loaded with 1.5% OEO had better visual attributes, and a further increase in oil concentration was not found to be as favorable. Mechanical assessment of the films revealed that CA–SA-OEO (1.5%) film showed lower puncture deformation and higher puncture force values. XRD data showed that all samples exhibited peaks at similar positions (21° of 2θ) with different intensities. In FTIR analysis, characteristic peaks of the film components (sodium alginate, casein, and orange oil) were reported at corresponding positions. The thermal stability of films was enhanced after the addition of the OEO (1.5%), however, a greater increase in OEO caused a decrease in the thermal stability, observed during TGA analysis. Moreover, the surface of the blank CA–SA film (FL1) was found to be rough (with cracks) compared to CA–SA films (FL2) containing 1.5% OEO. Additionally, FL2 was found to be relatively better than the other samples in terms of swelling degree (SD), thickness, water solubility (WS), oxygen permeability (OP), water vapor permeability (WVP), moisture content (MC), and transparency (T).
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23
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Zhang K, Ren T, Harper D, Li M. Development of antimicrobial films with cinnamaldehyde stabilized by ethyl lauroyl arginate and cellulose nanocrystals. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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24
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Long H, Bi Y, Pu L, Xu W, Xue H, Fu G, Prusky D. Preparation of chitosan/ fennel seed essential oil/ starch sodium octenyl succinate composite films for apple fruit preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Gupta V, Biswas D, Roy S. A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15175899. [PMID: 36079280 PMCID: PMC9457097 DOI: 10.3390/ma15175899] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/18/2022] [Accepted: 08/24/2022] [Indexed: 05/15/2023]
Abstract
Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are used to make edible packaging materials. These can be ingested with food and provide consumers with additional health benefits. Recent research has shifted its focus to multilayer coatings and films-based food packaging, which can provide a material with additional distinct features. The aim of this review article is to investigate the properties and applications of several bio-based polymers in food packaging. The several types of edible film and coating production technologies are also covered separately. Furthermore, the use of edible films and coatings in the food industry has been examined, and their advantages over traditional materials are also discussed.
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26
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Zeng Y, Wang Y, Tang J, Zhang H, Dai J, Li S, Yan J, Qin W, Liu Y. Preparation of sodium alginate/konjac glucomannan active films containing lycopene microcapsules and the effects of these films on sweet cherry preservation. Int J Biol Macromol 2022; 215:67-78. [PMID: 35716791 DOI: 10.1016/j.ijbiomac.2022.06.085] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/06/2022] [Accepted: 06/11/2022] [Indexed: 11/05/2022]
Abstract
In this study, lycopene microcapsules (LMs) were prepared using chitosan (CS) and carboxymethyl CS (CMCS) as the wall materials. Sodium alginate (SA) and konjac glucomannan (KGM) were used as substrates to fabricate LM/SA/KGM composite films. Results showed that when 2.0 % CMCS was employed, the resulting LMs had the maximum embedding rate of 83.17 %, smallest particle sizes, and stable zeta potentials. The LMs still had a high retention rate after 10 days of storage at 4 and 25 °C. When 2.0 % LMs were used, the corresponding composite film exhibited the best antibacterial properties, oxidation resistance, a high transparency (82.3 %), and a strong water vapor barrier (2.39 × 10-10 g/m·s·Pa). Finally, the effects of the as-prepared composite films on the preservation of sweet cherries stored at 0 °C for 15 days were investigated. The results indicated that the LM/SA/KGM composite film effectively prolonged the shelf lives of sweet cherries and efficiently delayed the decline in the decay rate, pH, contents of soluble solids, and other indicators. The application of LM/SA/KGM composite films in fruit and vegetable preservation has development prospects and provides a reference for expanding the application range of lycopene and enhancing fruit and vegetable preservation.
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Affiliation(s)
- Yuanbo Zeng
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yue Wang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jinhui Tang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Haitian Zhang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jing Yan
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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27
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(E)-2-Hexenal-based coating induced acquired resistance in apple and its antifungal effects against Penicillium expansum. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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28
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Hu D, Liu X, Qin Y, Yan J, Li J, Yang Q. A novel edible packaging film based on chitosan incorporated with persimmon peel extract for the postharvest preservation of banana. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
This study aimed to develop a novel edible packaging film for the postharvest preservation of banana based on chitosan (CS) and persimmon peel extract (PPE). Scanning electron microscopy (SEM) analysis showed PPE was evenly distributed in the CS matrix and Fourier transform infrared (FT-IR) spectroscopy analysis showed CS and PPE interacted to form hydrogen bonds, demonstrating good compatibility. Simultaneously, the addition of PPE also significantly improved CS film's physical properties and antioxidant activity. Among them, the CS film containing 10% PPE (CS-PPE 10) showed the optimal mechanical properties, water vapor barrier properties and oxygen barrier properties. The CS film containing 15% PPE (CS-PPE 15) exhibited the best thermal stability, UV-Vis barrier properties and antioxidant activity. In the experiment of banana preservation, CS-PPE 10 film obtained optimal performance on decreasing senescence spots, weight loss, fruit softening, cell wall degradation, inhibiting the activities of polyphenol oxidase and cell wall degrading enzymes and maintaining the content of total soluble sugar and ascorbic acid during the storage period. Consequently, CS-PPE 10 film was expected to be a novel edible packaging material to maintain banana quality and prolong shelf life.
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29
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Yasar S, Nizamlıoğlu NM, Gücüş MO, Bildik Dal AE, Akgül K. Origanum majorana L. Essential Oil-Coated Paper Acts as an Antimicrobial and Antioxidant Agent against Meat Spoilage. ACS OMEGA 2022; 7:9033-9043. [PMID: 35309474 PMCID: PMC8928526 DOI: 10.1021/acsomega.2c00237] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Accepted: 02/22/2022] [Indexed: 05/13/2023]
Abstract
This study first-ever tested the impact of active packaging paper coated with cationic starch containing Origanum majorana L. essential oil with 69.26% carvacrol polyphenol on the physical, chemical, and microbiological quality of minced beef stored at +4 °C for 0, 6, and 12 days. An analysis of electron scanning microscopy and infrared spectroscopy showed origanum oil entrapment on paper. Meat samples packaged without origanum oil at 6th and 12th days of storage were unfit for consumption. In contrary, origanum oil significantly reduced microbial counts by 2.5 log 10 CFU/g, the peroxide value by 22%, lipid oxidation by 22, the pH-dependent meat spoilage value by 27%, dry matter losses by 7%, and antioxidant activity losses by 40% and restored color and odor reductions. Origanum oil extended the shelf-life of minced beef up to the 6th day of cold storage with no negative effect on meat color and odor.
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Affiliation(s)
- Sulhattin Yasar
- Department
of Food Engineering, Faculty of Engineering, Karamanoglu Mehmetbey University, Karaman 70200, Turkey
| | - Nizam Mustafa Nizamlıoğlu
- Department
of Food Engineering, Faculty of Engineering, Karamanoglu Mehmetbey University, Karaman 70200, Turkey
| | - Mehmet Onurhan Gücüş
- Department
of Food Engineering, Faculty of Engineering, Karamanoglu Mehmetbey University, Karaman 70200, Turkey
| | - Ahsen Ezel Bildik Dal
- Department
of Forest Products and Chemistry, Forest Industry Engineering, Faculty
of Forestry, Istanbul University-Cerrahpasa, Istanbul 34320, Turkey
| | - Kübra Akgül
- Department
of Food Engineering, Faculty of Engineering, Karamanoglu Mehmetbey University, Karaman 70200, Turkey
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30
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Zubair M, Shahzad S, Hussain A, Pradhan RA, Arshad M, Ullah A. Current Trends in the Utilization of Essential Oils for Polysaccharide- and Protein-Derived Food Packaging Materials. Polymers (Basel) 2022; 14:polym14061146. [PMID: 35335477 PMCID: PMC8950623 DOI: 10.3390/polym14061146] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/04/2022] [Accepted: 03/09/2022] [Indexed: 12/04/2022] Open
Abstract
Essential oils (EOs) have received attention in the food industry for developing biopolymer-derived food packaging materials. EOs are an excellent choice to replace petroleum-derived additives in food packaging materials due to their abundance in nature, eco-friendliness, and superior antimicrobial and antioxidant attributes. Thus far, EOs have been used in cellulose-, starch-, chitosan-, and protein-based food packaging materials. Biopolymer-based materials have lower antioxidant and antibacterial properties in comparison with their counterparts, and are not suitable for food packaging applications. Various synthetic-based compounds are being used to improve the antimicrobial and antioxidant properties of biopolymers. However, natural essential oils are sustainable and non-harmful alternatives to synthetic antimicrobial and antioxidant agents for use in biopolymer-derived food packaging materials. The incorporation of EOs into the polymeric matrix affects their physicochemical properties, particularly improving their antimicrobial and antioxidant properties. EOs in the food packaging materials increase the shelf life of the packaged food, inhibit the growth of microorganisms, and provide protection against oxidation. Essential oils also influence other properties, such as tensile, barrier, and optical properties of the biopolymers. This review article gives a detailed overview of the use of EOs in biopolymer-derived food packaging materials. The innovative ways of incorporating of EOs into food packaging materials are also highlighted, and future perspectives are discussed.
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Affiliation(s)
- Muhammad Zubair
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Sohail Shahzad
- Department of Chemistry, University of Sahiwal, Sahiwal 57000, Pakistan;
| | - Ajaz Hussain
- Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60000, Pakistan;
| | - Rehan Ali Pradhan
- Biopolymer Innovation Head, Yash Pakka Limited, Ayodhya 224135, UP, India;
| | - Muhammad Arshad
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
| | - Aman Ullah
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Lab# 540, South Academic Building, Edmonton, AB T6G 2P5, Canada; (M.Z.); (M.A.)
- Correspondence:
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31
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Soluble soybean polysaccharide films containing in-situ generated silver nanoparticles for antibacterial food packaging applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100800] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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32
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Development of Microcapsule Bioactive Paper Loaded with Chinese Fir Essential Oil to Improve the Quality of Strawberries. COATINGS 2022. [DOI: 10.3390/coatings12020254] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Essential oils are natural antibacterial substances and have potential value for application in fruit and vegetable packaging. In this study, Chinese fir essential oil (CFEO) was microencapsulated to prepare food packaging materials for the first time to overcome its volatilization and oxidation shortcomings and to obtain a sustained-release form of the oil. CFEO was effectively encapsulated in gelatin and chitosan using the complex coacervation method, and the encapsulation efficiency, microstructure, infrared spectrum and thermal stability of the microcapsules were evaluated. Experiments confirmed that the microcapsules had some antibacterial activity. A bioactive paper was developed by combining CFEO microcapsules (CFEO-Ms) with paper-based material using the film-forming property of polyvinyl alcohol (PVA). The coated paper showed good mechanical, air permeability and moisture permeability properties. Environmental scanning electron microscopy confirmed that CFEO-Ms bonded well with PVA and was successfully introduced into the paper fiber after coating, forming an obvious coating film on the surface to facilitate the continuous release of CFEO. The shelf life of strawberries was significantly prolonged when the PVA-coated paper mixed with 3% CFEO-Ms was used for packaging. The results demonstrated that the CFEO-Ms coated paper has the potential to become an effective packaging material for the preservation of strawberries.
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33
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Zhao R, Guan W, Zheng P, Tian F, Zhang Z, Sun Z, Cai L. Development of edible composite film based on chitosan nanoparticles and their application in packaging of fresh red sea bream fillets. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108545] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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34
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Chen M, Yan X, Cheng M, Zhao P, Wang Y, Zhang R, Wang X, Wang J, Chen M. Preparation, characterization and application of poly(lactic acid)/corn starch/eucalyptus leaf essential oil microencapsulated active bilayer degradable film. Int J Biol Macromol 2022; 195:264-273. [PMID: 34920054 DOI: 10.1016/j.ijbiomac.2021.12.023] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 11/29/2021] [Accepted: 12/04/2021] [Indexed: 12/15/2022]
Abstract
This study aimed to develop a composite bilayer film based on corn starch (CS)/polylactic acid (PLA). The film had a hydrophobic outer layer and an absorbent inner layer. A natural bioactive substance was incorporated into the inner layer, namely, eucalyptus essential oil microcapsules (EOM). This allowed most of the bioactive substance to be released inside the storage environment. The effects of different amounts of EOM on the physical, mechanical, antioxidant, and antimicrobial properties of the films were investigated. Based on the results of scanning electron microscopy (SEM), the addition of 10-15 mL/100 mL of EOM could be uniformly distributed in the film. The addition of less than 15 mL/100 mL of EOM to the film improved its tensile strength, barrier properties, and elongation at break. The addition of too much EOM led to cracks in the film. The addition of EOM also greatly improved the antioxidant and antibacterial properties of the bilayer film. The best performance was obtained when the added amount was 15 mL/100 mL. Films with the best overall properties were used for preserving Agaricus bisporus. In preservation experiments, this film inhibited the respiration rate of A. bisporus, slowed down the consumption of organic matter, and maintained its moisture content. Compared with other cling films, the shelf life of A. bisporus was greatly extended.
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Affiliation(s)
- Menglin Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiaoran Yan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Meng Cheng
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Peixin Zhao
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Yirong Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Rongfei Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Xiangyou Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
| | - Juan Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China.
| | - Mengmeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, China
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35
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Abstract
The food packaging sector generates large volumes of plastic waste due to the high demand for packaged products with a short shelf-life. Biopolymers such as starch-based materials are a promising alternative to non-renewable resins, offering a sustainable and environmentally friendly food packaging alternative for single-use products. This article provides a chronology of the development of starch-based materials for food packaging. Particular emphasis is placed on the challenges faced in processing these materials using conventional processing techniques for thermoplastics and other emerging techniques such as electrospinning and 3D printing. The improvement of the performance of starch-based materials by blending with other biopolymers, use of micro- and nano-sized reinforcements, and chemical modification of starch is discussed. Finally, an overview of recent developments of these materials in smart food packaging is given.
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36
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Yang T, Qin W, Zhang Q, Luo J, Lin D, Chen H. Essential-oil capsule preparation and its application in food preservation: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2021934] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Tian Yang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Junyun Luo
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
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37
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Development and Characterization of Active Native and Cross-Linked Pearl Millet Starch-Based Film Loaded with Fenugreek Oil. Foods 2021; 10:foods10123097. [PMID: 34945648 PMCID: PMC8700877 DOI: 10.3390/foods10123097] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/23/2021] [Accepted: 12/07/2021] [Indexed: 12/25/2022] Open
Abstract
In this study, cross-linked pearl millet starch and fenugreek oil was used to develop active starch edible films to overcome the limitations of native starch and to substitute artificial preservatives with natural one. The starch was cross-linked at three levels (1%, 3% and 5%) using sodium trimetaphosphate (STMP), and physicochemical properties were studied. Moreover, a comparative study was conducted among four samples of films prepared using native starch, cross-linked starch, and native and cross-linked starch loaded with fenugreek oil for physical, thermal, mechanical, morphological, and antibacterial properties. The solubility, swelling, and amylose content of native and modified starch varied from 11.25–12.75%, 12.91–15.10 g/g, and 8.97–16.55%, respectively. The values of these parameters were reduced as the concentration of STMP increased. Cross-linked starch films showed lower moisture, solubility, water vapor permeability(WVP), and elongation at break (EB) values while having higher thickness, opacity, thermal, and tensile strength values. The microscopic images of cross-linked starch films showed smooth surfaces and the absence of ridges, pores, and cracks. The films loaded with fenugreek oil showed different results; the moisture content, water solubility, and tensile strength were decreased while thickness, opacity, WVP, and EB were increased. The onset temperature and peak temperature were lower, while enthalpy of gelatinization was increased to a greater extent than films without oil. The addition of fenugreek oil to films showed a good inhibition area of 40.22% for native+oil films and 41.53% for cross-linked+oil films % against Escherichia coli. This study confirmed the successful utilization of fenugreek oil as a very effective antimicrobial agent in preparing edible films.
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38
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Perumal AB, Huang L, Nambiar RB, He Y, Li X, Sellamuthu PS. Application of essential oils in packaging films for the preservation of fruits and vegetables: A review. Food Chem 2021; 375:131810. [PMID: 34959137 DOI: 10.1016/j.foodchem.2021.131810] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 10/16/2021] [Accepted: 12/04/2021] [Indexed: 01/10/2023]
Abstract
Fruits and vegetables are highly perishable in nature. Several factors could affect the quality and shelf life of fruits and vegetables. Packaging materials (usually made up of polymers, proteins, lipids, polysaccharides, etc.,) are incorporated with essential oil (EO) which is high in antimicrobial and antioxidant compounds that can enhance the shelf life of fruits and vegetables without affecting their quality. However, the use of EO for postharvest preservation can alter the organoleptic properties of fresh produce. Exploiting synergistic interactions between several EOs, encapsulation of EO, or combining EO with non-thermal techniques such as irradiation, UV-C, cold plasma, ultrasound, etc., may help in preventing the spoilage of food products at lower concentrations without altering their organoleptic properties. This review aims to discuss the overview and current scenario of packaging film with EO for the preservation of fruit and vegetables. We have also discussed the spoilage mechanism of fruits and vegetables, mode of action of EOs, and the effect of EO with packaging film on antimicrobial and sensory properties of fruits and vegetables.
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Affiliation(s)
- Anand Babu Perumal
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Lingxia Huang
- College of Animal Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Reshma B Nambiar
- College of Animal Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Xiaoli Li
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Periyar Selvam Sellamuthu
- Department of Food Process Engineering, Postharvest Research Lab, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur 603203, Chengalpattu District, Tamilnadu, India.
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39
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Effect of Different Essential Oils on the Properties of Edible Coatings Based on Yam (Dioscorea rotundata L.) Starch and Its Application in Strawberry (Fragaria vesca L.) Preservation. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112211057] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Every year the world loses about 50% of fruits and vegetables post-harvest and in the supply chain. The use of biodegradable coatings and films with antioxidant properties has been considered an excellent alternative to extend the shelf life of food. Therefore, the objective of this work was to develop a coating based on yam (Dioscorea rotundata L.) starch-containing lime, fennel, and lavender essential oils to extend the shelf life of strawberries (Fragaria vesca l.). The tensile properties, barrier properties (water vapour permeability (WVP) and oxygen permeability (OP)), moisture content, water-solubility, absorption capacity, water contact angle, optical properties, the antioxidant activity of the resultant starch-based coatings were evaluated. After that, the active properties of the coatings were assessed on strawberries inoculated with Aspergillus niger during 14 days of storage at 25 °C. The results showed that the incorporation of essential oils improved the elongation and WVP and provided antioxidant capacity and antimicrobial activity in the films. In particular, the essential oil of lime showed higher antioxidant activity. This fact caused the unwanted modification of other properties, such as the decrease in tensile strength, elastic modulus and increase in OP. The present study revealed the potential use of lime, fennel, and lavender essential oils incorporated into a polymeric yam starch matrix to produce biodegradable active films (antioxidant and antimicrobial). Obtained films showed to be a viable alternative to increase the shelf life of strawberries and protect them against Aspergillus niger.
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Rong L, Shen M, Wen H, Ren Y, Xiao W, Xie J. Preparation and characterization of hyacinth bean starch film incorporated with TiO 2 nanoparticles and Mesona chinensis Benth polysaccharide. Int J Biol Macromol 2021; 190:151-158. [PMID: 34481850 DOI: 10.1016/j.ijbiomac.2021.08.180] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/21/2021] [Accepted: 08/25/2021] [Indexed: 01/04/2023]
Abstract
Hyacinth bean starch (HBS) was used to prepare nanocomposite films with the reinforcement agent of nanotitanium oxide (TiO2-N) and Mesona chinensis Benth polysaccharide (MCP). The effects of TiO2-N and MCP on the moisture combination, rheological properties of film-forming solutions (FFS) and physiochemical properties of films were investigated. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) revealed that HBS, TiO2-N and MCP had good compatibility, while no novel absorption peak in FTIR spectra, and characteristic peaks of TiO2-N were found in XRD patterns of composite films. Contact angle of HBS/TiO2-N/M3 film increased from 65.6° to 90.9°, which illustrated that TiO2-N and MCP effectively enhanced hydrophobicity of films. TiO2-N and MCP positively affected anti-UV light ability of HBS films by resisting most of invisible light. Furthermore, stable and compact network structures were formed by the synergistic effect of TiO2-N and MCP, thereby elongation to break was increased from 17.123% to 28.603% significantly, and heat resistance was enhanced clearly. This study prepared a nanocomposite HBS-based films based TiO2-N and MCP, which had guiding significance for development of functional films and combination of polysaccharides and metallic oxide.
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Affiliation(s)
- Liyuan Rong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Huiliang Wen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Yanming Ren
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wenhao Xiao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation, Nanchang University, Nanchang 330200, China.
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Proso-Millet-Starch-Based Edible Films: An Innovative Approach for Food Industries. COATINGS 2021. [DOI: 10.3390/coatings11101167] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The present investigation searches for functional and antioxidant properties in proso millet starch and films. Proso millet starch was studied for its physical, chemical, morphological, and antioxidant properties. Furthermore, films were prepared from proso millet starch (native) and a starch–ĸ-carrageenan blend. Both films were characterized for moisture content, thickness, water-solubility, opacity, water vapor permeability, and textural and antioxidant properties. The amylose content, water absorption capacity, swelling, and solubility power of the proso millet starch were 19.19%, 87.5%, 15.32%, and 19%, respectively. Compared to aqueous extracts (0.68 mg GAE/g and 0.36 mg AAE/g), the total phenolics and total antioxidant capacity were observed to be higher in methanolic starch extracts (0.75 mg GAE/g and 0.41 mg AAE/g). Methanol extracts of native starch-based films showed higher antioxidant activity than the film prepared using a ĸ-carrageenan blend. The water vapor permeability and solubility of films prepared from native starch (2.38 g/Pa·s·m2 and 28%) were lower than those prepared using the ĸ-carrageenan blend (3.19 g/Pa·s·m2 and 42.05%). The findings may be of commercial interest to pharmaceutical and food industries in producing new antioxidant-rich drugs and food products.
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Wang HH, Li MY, Dong ZY, Zhang TH, Yu QY. Preparation and Characterization of Ginger Essential Oil Microcapsule Composite Films. Foods 2021; 10:2268. [PMID: 34681317 PMCID: PMC8534594 DOI: 10.3390/foods10102268] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
New food packaging has shown research significance in the face of increasing demand for high-quality foods and growing attention paid to food safety. In this study, ginger essential oil microcapsule composite films were prepared by combining microcapsules prepared by a complex coacervation method with gelatin films, and the mechanical properties and active functions of the composite films were analyzed. Fourier-transform infrared spectroscopy and differential scanning calorimetry confirmed the successful encapsulation of ginger essential oil. The scanning electron microscopy of the composite films showed the microcapsules and gelatin film matrix were highly compatible. During the entire storage period, the antioxidant capacity of the ginger essential oil microcapsule films weakened more slowly than ginger essential oil microcapsules and could be maintained at a relatively high level for a long time. The microcapsule films had excellent inhibitory effects on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. Therefore, the direct addition of microcapsules to a film matrix can broaden the application range of microcapsules and increase the duration of the release of active ingredients. Ginger essential oil microcapsule films are potential biodegradable food packaging films with long-lasting activity.
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Affiliation(s)
- Hua-Hua Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China; (H.-H.W.); (M.-Y.L.); (T.-H.Z.)
| | - Meng-Yao Li
- College of Food Science and Engineering, Jilin University, Changchun 130062, China; (H.-H.W.); (M.-Y.L.); (T.-H.Z.)
| | - Zhou-Yong Dong
- College of Food Science and Engineering, Jilin University, Changchun 130062, China; (H.-H.W.); (M.-Y.L.); (T.-H.Z.)
| | - Tie-Hua Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China; (H.-H.W.); (M.-Y.L.); (T.-H.Z.)
| | - Qing-Yu Yu
- College of Biological and Agricultural Engineering, Jilin University, Changchun 130062, China;
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Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach. Foods 2021; 10:foods10092181. [PMID: 34574290 PMCID: PMC8467936 DOI: 10.3390/foods10092181] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/01/2021] [Accepted: 09/10/2021] [Indexed: 11/16/2022] Open
Abstract
The accumulation of high amounts of petro-based plastics is a growing environmental devastation issue, leading to the urgent need to innovate eco-safe packaging materials at an equivalent cost to save the environment. Among different substitutes, starch-based types and their blends with biopolymers are considered an innovative and smart material alternative for petrol-based polymers because of their abundance, low cost, biodegradability, high biocompatibility, and better-quality film-forming and improved mechanical characteristics. Furthermore, starch is a valuable, sustainable food packaging material. The rising and growing importance of designing starch-based films from various sources for sustainable food packaging purposes is ongoing research. Research on "starch food packaging" is still at the beginning, based on the few studies published in the last decade in Web of Science. Additionally, the functionality of starch-based biodegradable substances is technically a challenge. It can be improved by starch modification, blending starch with other biopolymers or additives, and using novel preparation techniques. Starch-based films have been applied to packaging various foods, such as fruits and vegetables, bakery goods, and meat, indicating good prospects for commercial utilization. The current review will give a critical snapshot of starch-based films' properties and potential applicability in the sustainable smart (active and intelligent) new packaging concepts and discuss new challenges and opportunities for starch bio composites.
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González‐Seligra P, Goyanes S, Famá L. Effect of the Incorporation of Rich‐Amylopectin Starch Nano/Micro Particles on the Physicochemical Properties of Starch‐Based Nanocomposites Developed by Flat‐Die Extrusion. STARCH-STARKE 2021. [DOI: 10.1002/star.202100080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Paula González‐Seligra
- CONICET Universidad Nacional del Oeste Belgrano 369, B1718 San Antonio de Padua Buenos Aires Argentina
| | - Silvia Goyanes
- Departamento de Física FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160 (C1428EGA), Pabellon 1, Ciudad Universitaria Buenos Aires Argentina
| | - Lucía Famá
- Departamento de Física FCEyN Universidad de Buenos Aires e IFIBA‐CONICET Intendente Güiraldes 2160 (C1428EGA), Pabellon 1, Ciudad Universitaria Buenos Aires Argentina
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Yield, Fruit Quality, and Storability of 'Canino' Apricot in Response to Aminoethoxyvinylglycine, Salicylic Acid, and Chitosan. PLANTS 2021; 10:plants10091838. [PMID: 34579371 PMCID: PMC8468234 DOI: 10.3390/plants10091838] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/30/2021] [Accepted: 08/30/2021] [Indexed: 11/16/2022]
Abstract
Ethylene plays a pivotal role in the climacteric fruit ripening and senescence process. The effect of three ethylene inhibitors on the yield, quality, and storability of ‘Canino’ apricot fruit was studied. Foliar sprays of distilled water (control), aminoethoxyvinylglycine (AVG) (150 and 100 mg·L−1), salicylic acid (SA) (4 and 2 mM), and chitosan (2.5% and 1.5%) were applied 30 and 15 days before harvest. Results indicated that the high concentrations of AVG and SA recorded the lowest percentage of preharvest fruit drop and, hence, the highest yield. Trees receiving either concentration of AVG showed the highest fruit firmness. High concentrations of all three ethylene inhibitors reduced fruit weight loss, total carotenoids, and soluble solid content (SSC), but increased total acidity (TA) during cold storage (2 °C). A high score of overall taste acceptability was observed with a higher concentration of SA, which was also recorded the lowest fruit malondialdehyde content (MDA) at harvest and during storage. The highest concentrations of SA and chitosan recorded no decay for 28 days of storage. Gene expression analysis reflected higher expression of PaACS1 gene with the highest concentrations of ethylene inhibitors, suggesting that SA (4 mM) is recommended for optimal yield, quality, and storability of ‘Canino’ apricot fruit grown under Egyptian conditions.
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Zhang W, Jiang H, Rhim JW, Cao J, Jiang W. Effective strategies of sustained release and retention enhancement of essential oils in active food packaging films/coatings. Food Chem 2021; 367:130671. [PMID: 34343816 DOI: 10.1016/j.foodchem.2021.130671] [Citation(s) in RCA: 91] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 06/10/2021] [Accepted: 07/20/2021] [Indexed: 02/08/2023]
Abstract
Due to environmental issues caused by plastic packaging and growing consumer demand for fresh and safe food, there is a growing interest in antibacterial active food packaging films/coatings containing plant essential oils (EO). For the effective use of EO-incorporated active films/coatings, EO must be effectively integrated encapsulated in active films/coatings, and the integrated encapsulated EO must be released from active films/coatings slowly during storage to exhibit antibacterial effects more durable. Recently, several promising strategies have been proposed to improve the sustained release and retention enhancement of EO in active films/coatings, including particle encapsulation, nanoemulsion, Pickering emulsions, multilayer system, and electrospinning technology. This article reviewed the latest technologies of sustained release and retention enhancement strategies for encapsulating EO in active films/coatings. The advantages and disadvantages of these sustained release and retention enhancement strategies and their practical applications in food preservation are also introduced.
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Affiliation(s)
- Wanli Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Haitao Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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47
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Zhou Y, Wu X, Chen J, He J. Effects of cinnamon essential oil on the physical, mechanical, structural and thermal properties of cassava starch-based edible films. Int J Biol Macromol 2021; 184:574-583. [PMID: 34146564 DOI: 10.1016/j.ijbiomac.2021.06.067] [Citation(s) in RCA: 81] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 06/08/2021] [Accepted: 06/09/2021] [Indexed: 01/24/2023]
Abstract
The edible films were mainly made from oxidized hydroxypropyl cassava starch incorporated with cinnamon essential oil (CEO). The effects of CEO amount on the physical and mechanical properties of films were studied, and the structures of films with and without CEO were characterized. The results showed that the elongation at break, water resistance, water vapor transmission coefficient, as well as oxygen and ultraviolet barrier properties of the films (p < 0.05) significantly increased with addition of CEO, while the tensile strength of the films decreased. The field emission scanning electron microscopic (FE-SEM) images and infrared (IR) spectra showed that the CEO had good compatibility with other components and could be evenly dispersed in the film, which was conducive to the stable release of the active components. X-ray diffraction (XRD) patterns showed that the addition of CEO increased the crystallinity of the film, indicating that the compatibility and structural stability of the crystal structure of the film were improved. The thermogravimetric analysis results showed that CEO was beneficial to improve the thermal stability of the films. This study provided a potential to develop edible films from modified cassava starch with CEO.
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Affiliation(s)
- Yue Zhou
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Xuehui Wu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Jiahui Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Junhua He
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
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48
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Vianna TC, Marinho CO, Marangoni Júnior L, Ibrahim SA, Vieira RP. Essential oils as additives in active starch-based food packaging films: A review. Int J Biol Macromol 2021; 182:1803-1819. [PMID: 34058206 DOI: 10.1016/j.ijbiomac.2021.05.170] [Citation(s) in RCA: 67] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 05/22/2021] [Accepted: 05/25/2021] [Indexed: 12/26/2022]
Abstract
The production of sustainable food packaging from renewable sources represents a prominent alternative to the use of petrochemical-based plastics. For example, starch remains one of the more closely studied replacement options due to its broad availability, low cost and significant advances in improving properties. In this context, essential oils as additives fulfil a key role in the manufacture of renewable active packaging with superior performances. In this review, a comprehensive summary of the impact of adding essential oils to the starch-based films is provided. After a brief introduction to the fundamental concepts related to starch and essential oils, details on the most recent advances in obtaining active starch-based films are presented. Subsequently, the effects of essential oils addition on the structure-property relationships (from physicochemical to antimicrobial ones) are thoroughly addressed. Finally, applications and challenges to the widespread use of essential oils are critically discussed.
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Affiliation(s)
- Thomás Corrêa Vianna
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil
| | - Carolina Oliveira Marinho
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil
| | - Luís Marangoni Júnior
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Brazil
| | - Salam Adnan Ibrahim
- Department of Family and Consumer Sciences, North Carolina A&T State University, 171 Carver Hall, Greensboro, NC 27411, United States
| | - Roniérik Pioli Vieira
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil.
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49
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Pulla-Huillca PV, Gomes A, Quinta Barbosa Bittante AM, Lourenço RV, Sobral PJDA. Wettability of gelatin-based films: The effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110480] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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50
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Mironescu M, Lazea-Stoyanova A, Barbinta-Patrascu ME, Virchea LI, Rexhepi D, Mathe E, Georgescu C. Green Design of Novel Starch-Based Packaging Materials Sustaining Human and Environmental Health. Polymers (Basel) 2021; 13:1190. [PMID: 33917150 PMCID: PMC8067845 DOI: 10.3390/polym13081190] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 11/16/2022] Open
Abstract
A critical overview of current approaches to the development of starch-containing packaging, integrating the principles of green chemistry (GC), green technology (GT) and green nanotechnology (GN) with those of green packaging (GP) to produce materials important for both us and the planet is given. First, as a relationship between GP and GC, the benefits of natural bioactive compounds are analyzed and the state-of-the-art is updated in terms of the starch packaging incorporating green chemicals that normally help us to maintain health, are environmentally friendly and are obtained via GC. Newer approaches are identified, such as the incorporation of vitamins or minerals into films and coatings. Second, the relationship between GP and GT is assessed by analyzing the influence on starch films of green physical treatments such as UV, electron beam or gamma irradiation, and plasma; emerging research areas are proposed, such as the use of cold atmospheric plasma for the production of films. Thirdly, the approaches on how GN can be used successfully to improve the mechanical properties and bioactivity of packaging are summarized; current trends are identified, such as a green synthesis of bionanocomposites containing phytosynthesized metal nanoparticles. Last but not least, bioinspiration ideas for the design of the future green packaging containing starch are presented.
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Affiliation(s)
- Monica Mironescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Ioan Ratiu Street, 550012 Sibiu, Romania;
| | - Andrada Lazea-Stoyanova
- National Institute for Lasers, Plasma and Radiation Physics, 409 Atomistilor Street, Magurele, 077125 Ilfov, Romania
| | - Marcela Elisabeta Barbinta-Patrascu
- Department of Electricity, Faculty of Physics, Solid-State Physics and Biophysics, University of Bucharest, 405 Atomistilor Street, P.O. Box MG-11, 077125 Bucharest-Magurele, Romania
| | - Lidia-Ioana Virchea
- Faculty of Medicine, Lucian Blaga University of Sibiu, 2A Lucian Blaga Street, 550169 Sibiu, Romania;
| | - Diana Rexhepi
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary; (D.R.); (E.M.)
| | - Endre Mathe
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary; (D.R.); (E.M.)
- Faculty of Medicine, “Vasile Goldis” Western University of Arad, 310045 Arad, Romania
| | - Cecilia Georgescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, 7-9 Ioan Ratiu Street, 550012 Sibiu, Romania;
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