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Miranda M, Bai J, Pilon L, Torres R, Casals C, Solsona C, Teixidó N. Fundamentals of Edible Coatings and Combination with Biocontrol Agents: A Strategy to Improve Postharvest Fruit Preservation. Foods 2024; 13:2980. [PMID: 39335908 PMCID: PMC11431373 DOI: 10.3390/foods13182980] [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: 08/23/2024] [Revised: 09/14/2024] [Accepted: 09/17/2024] [Indexed: 09/30/2024] Open
Abstract
Challenges in global food supply chains include preserving postharvest quality and extending the shelf life of fruits and vegetables. The utilization of edible coatings (ECs) combined with biocontrol agents (BCAs) represents a promising strategy to enhance the postharvest quality and shelf life of these commodities. This review analyzes the most recent developments in EC technologies and their combination with BCAs, highlighting their synergistic effects on postharvest pathogen control and quality maintenance. Various types of ECs, including polysaccharides, proteins, and lipids, are discussed alongside coating fundamentals and the mechanisms through which BCAs contribute to pathogen suppression. The review also highlights the efficacy of these combined approaches in maintaining the physicochemical properties, sensory attributes, and nutritional value of fruits. Key challenges such as regulatory requirements, consumer acceptance, and the scalability of these technologies are addressed. Future research directions are proposed to optimize formulations, improve application techniques, and enhance the overall efficacy of these biocomposite coatings and multifunctional coatings. By synthesizing current knowledge and identifying gaps, this review provides a comprehensive understanding of the potential and limitations of using ECs and BCAs for sustainable postharvest management.
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Affiliation(s)
- Marcela Miranda
- Institute of Agrifood Research and Technology (IRTA), Postharvest, Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain; (R.T.); (C.C.); (C.S.); (N.T.)
| | - Jinhe Bai
- US Horticultural Research Laboratory, United States Department of Agriculture (USDA)-ARS, Ft. Pierce, FL 34945, USA;
| | - Lucimeire Pilon
- Embrapa Vegetables—Brazilian Agricultural Research Corporation, Brasilia 70351-970, DF, Brazil;
| | - Rosario Torres
- Institute of Agrifood Research and Technology (IRTA), Postharvest, Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain; (R.T.); (C.C.); (C.S.); (N.T.)
| | - Carla Casals
- Institute of Agrifood Research and Technology (IRTA), Postharvest, Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain; (R.T.); (C.C.); (C.S.); (N.T.)
| | - Cristina Solsona
- Institute of Agrifood Research and Technology (IRTA), Postharvest, Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain; (R.T.); (C.C.); (C.S.); (N.T.)
| | - Neus Teixidó
- Institute of Agrifood Research and Technology (IRTA), Postharvest, Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain; (R.T.); (C.C.); (C.S.); (N.T.)
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Li H, Wang Z, Zhu F, Li G. Alginate-based active and intelligent packaging: Preparation, properties, and applications. Int J Biol Macromol 2024; 279:135441. [PMID: 39260631 DOI: 10.1016/j.ijbiomac.2024.135441] [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: 07/27/2024] [Revised: 09/03/2024] [Accepted: 09/06/2024] [Indexed: 09/13/2024]
Abstract
Alginate-based packaging materials have emerged as promising alternatives to conventional petroleum-based plastics due to their biodegradability, renewability, and versatile functionalities. This review provides a comprehensive analysis of the recent advances in the development and application of alginate-based films and coatings for food packaging. The composition and fabrication methods of alginate-based packaging materials are discussed, highlighting the incorporation of various functional compounds to enhance their physicochemical properties. The mechanisms of action and the factors influencing the release and migration of active compounds from the alginate matrix are explored. The application of alginate-based packaging materials for the preservation of various food products, including meat, fish, dairy, fruits, and vegetables, is reviewed, demonstrating their effectiveness in extending shelf-life and maintaining quality. The development of alginate-based pH-sensitive indicators for intelligent food packaging is also discussed, focusing on the colorimetric response of natural pigments to spoilage-related pH changes. Furthermore, the review highlights the challenges and future perspectives of alginate-based packaging materials, emphasizing the need for novel strategies to improve their performance, sustainability, and industrial adoption.
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Affiliation(s)
- Hang Li
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, 7 Nanhai Road, Qingdao 266071, China; Laboratory for Marine Biology and Biotechnology, Qingdao Marine Science and Technology Center, Qingdao, Shandong 266237, China
| | - Zongji Wang
- Regenerative Medicine Institute, Linyi University, Linyi 276000, China
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Guantian Li
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, 7 Nanhai Road, Qingdao 266071, China; Laboratory for Marine Biology and Biotechnology, Qingdao Marine Science and Technology Center, Qingdao, Shandong 266237, China.
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3
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Belmadani N, Kassous W, Keddar K, Amtout L, Hamed D, Douma-Bouthiba Z, Costache V, Gérard P, Ziar H. Functional Cyperus esculentus L. Cookies Enriched with the Probiotic Strain Lacticaseibacillus rhamnosus SL42. Foods 2024; 13:2541. [PMID: 39200468 PMCID: PMC11353252 DOI: 10.3390/foods13162541] [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: 07/20/2024] [Revised: 08/08/2024] [Accepted: 08/13/2024] [Indexed: 09/02/2024] Open
Abstract
This study presents for the first time functional cookies for diabetics made with 100% organic Cyperus esculentus L. flour, either plain or enhanced with 5% polyfloral honey syrup containing the probiotic strain Lacticaseibacillus rhamnosus SL42. The flour's chemical composition and rheological and functional properties were analyzed, and 33 diabetic and semi-naive panelists assessed the cookies' sensory properties. MRS-cys agar cultures and SEM analysis evaluated SL42 survival and adhesion capacity over 21 days at 25 °C. Results showed that the flour and its extracts are rich in polyphenols and flavonoids, indicating strong antioxidant and antibacterial properties. Both cookie types met international standards when compared to commercial cookies and had similar physical properties. Sensory evaluation on day 1 revealed higher quality indicators for honey syrup-enriched cookies, but after 15 days, control cookies were preferred. The CIE LAB analysis confirmed the dietetic flour's typical dark color, with honey syrup-enriched cookies being darker. Despite textural differences, both cookies maintained detectable crispness over storage. Honey syrup-enriched cookies effectively carried L. rhamnosus SL42, remaining viable at 6.43 Log CFU per cookie after 21 days and adhering to the cookie's surface, as confirmed by SEM analysis. Further research is recommended to better understand the therapeutic value of these cookies.
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Affiliation(s)
- Noussaiba Belmadani
- ProbiotSanté Team, Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, Algeria; (N.B.); (K.K.); (L.A.); (D.H.); (Z.D.-B.)
| | - Wafa Kassous
- ProbiotSanté Team, Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, Algeria; (N.B.); (K.K.); (L.A.); (D.H.); (Z.D.-B.)
| | - Kawtar Keddar
- ProbiotSanté Team, Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, Algeria; (N.B.); (K.K.); (L.A.); (D.H.); (Z.D.-B.)
| | - Lamia Amtout
- ProbiotSanté Team, Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, Algeria; (N.B.); (K.K.); (L.A.); (D.H.); (Z.D.-B.)
| | - Djahira Hamed
- ProbiotSanté Team, Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, Algeria; (N.B.); (K.K.); (L.A.); (D.H.); (Z.D.-B.)
| | - Zohra Douma-Bouthiba
- ProbiotSanté Team, Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, Algeria; (N.B.); (K.K.); (L.A.); (D.H.); (Z.D.-B.)
| | - Vlad Costache
- MIMA2 Imaging Core Facility, Micalis Institute, INRAE, 78350 Jouy-en-Josas, France;
| | - Philippe Gérard
- Micalis Institute, INRAE, AgroParisTech, Paris-Saclay University, 78350 Jouy-en-Josas, France;
| | - Hasnia Ziar
- ProbiotSanté Team, Laboratoire des Micro-Organismes Bénéfiques, des Aliments Fonctionnels et de la Santé (LMBAFS), Abdelhamid Ibn Badis University, Hocine Hamadou Street, Mostaganem 27000, Algeria; (N.B.); (K.K.); (L.A.); (D.H.); (Z.D.-B.)
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Bambace MF, Alvarez MV, Moreira MDR. Alginate coatings applied on apple cubes as a vehicle for Lacticaseibacillus casei: probiotic viability and overall quality of a new functional product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39139005 DOI: 10.1002/jsfa.13805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 06/19/2024] [Accepted: 07/20/2024] [Indexed: 08/15/2024]
Abstract
BACKGROUND Worldwide, vegan and vegetarian lifestyles, as well as food allergies and intolerance (e.g. lactose intolerance and milk protein allergy) demand the development of alternatives to dairy-based probiotic foods. In the present study, probiotic Lacticaseibacillus casei CECT 9104 was added to alginate-based edible coatings enriched with inulin and oligofructose and applied to fresh-cut apple. Microbiological, physicochemical and sensory quality parameters of the apple cubes were monitored during 8 days of refrigerated storage. Lacticaseibacillus casei was tested for its antagonistic effect against inoculated Listeria innocua and Escherichia coli O157:H7. The viability of the probiotic strain during refrigerated storage and after simulated gastrointestinal digestion (GID) was evaluated. RESULTS After 8 days of storage, 9.52-9.64 log colony-forming units (CFU) g-1 of L. casei were detected in apple samples. The functional apple cubes retained 8.31-8.43 log CFU g-1 of the probiotic after GID, without a significant effect of prebiotic addition. The microbiological quality and nutritional properties were maintained by the use of active coatings, whereas the sensory quality decreased after 8 days of storage. A bactericidal effect was exerted by the probiotic strain loaded in the coating against L. innocua artificially inoculated on apple cubes. Escherichia coli O157:H7 counts were reduced by 2.5 log after 8 days. CONCLUSION This study has demonstrated the suitability of apple cubes as an alternative matrix to milk for carrying probiotic L. casei CECT 9104 and prebiotics, offering a promising alternative for the development of plant-based functional foods. © 2024 Society of Chemical Industry.
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Affiliation(s)
- María Florencia Bambace
- Grupo de Investigación en Ingeniería en Alimentos. Instituto de Ciencia y Tecnología de Alimentos y Ambiente (INCITAA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - María Victoria Alvarez
- Grupo de Investigación en Ingeniería en Alimentos. Instituto de Ciencia y Tecnología de Alimentos y Ambiente (INCITAA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - María Del Rosario Moreira
- Grupo de Investigación en Ingeniería en Alimentos. Instituto de Ciencia y Tecnología de Alimentos y Ambiente (INCITAA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
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Didar Z, Soltan‐Dallal MM, Goharjoo B. The effect of synbiotic coating of flaxseed mucilage-defatted rice bran carbohydrate on quality of dried mango, viability of Bifidobacterium animalis subsp. LactisBB12 on storage and simulating gastrointestinal condition. Food Sci Nutr 2024; 12:5548-5560. [PMID: 39139967 PMCID: PMC11317669 DOI: 10.1002/fsn3.4206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 04/06/2024] [Accepted: 04/26/2024] [Indexed: 08/15/2024] Open
Abstract
In the present study, a synbiotic coating of flaxseed mucilage, defatted rice bran carbohydrate, and Bifidobacterium animalis subsp. Lactis BB12 was fabricated for coating dried mango slices (M-P-C). The control samples contained only probiotic bacteria without coating (M-P). Several quality parameters (moisture, weight loss, shrinkage percentage, pH, firmness, and color) were assessed on specific storage circumstances (25°C, relative humidity (RH) = 22%.). In addition, the survival of Bifidobacterium animalis subsp. Lactis BB12 was evaluated on storage and under simulated gastrointestinal (GI) conditions. According to the results, the log number of Bifidobacterium animalis subsp. Lactis BB12 reached 8.1 and 6.2 for coated and uncoated samples, respectively, during the 45 days storage at 25°C (>6 log CFU (log colony-forming units)/g) and at finished stage of in vitro gastrointestinal circumstances, the log number of probiotic bacterial count reached 6.8 and 4 for coated and uncoated samples, respectively. The coating resulted in significantly less weight loss, moisture loss, and shrinkage of the mango slices than uncoated ones (p < .05). The growth of yeasts and molds was undetectable in both samples. The results of acceptance experiments for M-P and M-P-C dried mango samples showedthat there were no significant differences between M-P and M-P-C samples (p >.05), indeed in the case of purchase intention and overall acceptability. After reading the text highlighting, there was no significant difference in all attributes of M-P-C samples pre and post of reading text highlighting. It could be concluded that the synbiotic coating of mango slices improved the quality characteristics of the dried mango as well as viability of the probiotic bacteria at storage time and under simulated gastrointestinal conditions.
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Affiliation(s)
- Zohreh Didar
- Department of Food Science and Technology, Neyshabur BranchIslamic Azad UniversityNeyshaburIran
| | - Mohammad Mehdi Soltan‐Dallal
- Department of Pathobiology, School of Public HealthTehran University of Medical SciencesTehranIran
- Food Microbiology Research CentreTehran University of Medical SciencesTehranIran
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Ramazanidoroh F, Hosseininezhad M, Shahrampour D, Wu X. Edible Packaging as a Functional Carrier of Prebiotics, Probiotics, and Postbiotics to Boost Food Safety, Quality, and Shelf Life. Probiotics Antimicrob Proteins 2024; 16:1327-1347. [PMID: 37389789 DOI: 10.1007/s12602-023-10110-5] [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] [Accepted: 06/08/2023] [Indexed: 07/01/2023]
Abstract
The safety limitations of chemical preservatives led to an increasing trend among industries and customers toward preservative-free foods; hence, the necessity has arisen for developing innovative, safe antimicrobial elements to prolong the shelf life. Beneficial microorganisms that are described as probiotics and also their metabolites are increasingly being considered as bioprotective agents. These microorganisms could be beneficial for extending food shelf-life and boosting human health. During distribution and storage (25 °C or 4 °C), they could contribute to suppressing unwanted microbes and then improving food safety and quality. Also, by tolerating the harsh conditions of gastrointestinal tract (low pH (~3), presence of bile salts, digestive enzymes, competition with other microbes, etc.), probiotics could exert several biological effects at the host. Besides inclusion in foods and supplements, probiotics and their functional metabolites could be delivered via edible packaging (EP). Recent studies have demonstrated the strong potential of pre/pro/post-biotic EP in food biopreservation. These packaging systems may show different potency of food biopreservation. Among others, postbiotics, as metabolic by-products of probiotics, have gained tremendous attention among researchers due to their unique properties like presenting a variety of antimicrobial activities, convenience in use in different industrial stages and commercialization, extended shelf life, and stability in a wide range of pH and temperature. In addition to antimicrobial activities, various bio-EP could differently influence physical or sensorial attributes of food commodities, impacting their acceptance by consumers. Hence, this study is aimed at presenting a comprehensive review of the application of bio-EP, not only by providing a protective barrier against physical damage but also by creating a controlled atmosphere to improve the health and shelf life of food.
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Affiliation(s)
- Fahimeh Ramazanidoroh
- Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Marzieh Hosseininezhad
- Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
| | - Dina Shahrampour
- Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Xiyang Wu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
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Demircan B, Velioglu YS. Improving fresh-cut fruit salad quality and longevity with chitosan coating enriched with poppy seed phenolics. Food Sci Nutr 2024; 12:3696-3713. [PMID: 38726399 PMCID: PMC11077256 DOI: 10.1002/fsn3.4040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 02/01/2024] [Accepted: 02/07/2024] [Indexed: 05/12/2024] Open
Abstract
This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract-infused edible chitosan coating on fresh-cut fruit salads (comprising apple, pineapple, pomegranate, and kiwi) stored at +4°C for 12 days. Non-coated samples experienced notable changes: 4.30% weight loss, 25% decay, pH level at 3.59, titratable acidity of 0.18%, and browning index of 1.71. In contrast, fruit salads coated with chitosan-poppy seed phenolic extract exhibited significant improvements: weight loss reduced to 3.10%, decay limited to 3.13%, pH increased to 3.76, titratable acidity enhanced to 0.20%, and browning index notably decreased to 0.33. Soluble solids ranged from 11.83 to 14.71, L* from -8.13 to 18.64, a* from -1.85 to 22.35, and b* from 8.26 to 27.89 in non-coated salads. Adding poppy seed phenolic extract to the coated fruits slightly expanded these ranges. Sensory evaluations consistently rated non-coated samples between 1 and 3, while the coated samples received higher ratings between 6 and 7. These assessments consistently highlighted enhanced attributes, including intensified aroma, enriched color, improved taste, texture, and overall acceptability. Moreover, incorporating poppy seed phenolic extract amplified sensory qualities and significantly improved microbial safety (<106 CFU/g). In summary, the chitosan-based coating, enriched with poppy seed phenolic extract, effectively extended the shelf life of fresh-cut fruit salads. This integrated approach preserves key attributes, ensures microbial quality, and enhances the sensory characteristics of these products. The study's results emphasize its potential as a pivotal innovation in food preservation by providing specific and tangible outcomes.
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Affiliation(s)
- Bahar Demircan
- Department of Food EngineeringAnkara UniversityAnkaraTurkey
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8
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Swarupa S, Thareja P. Techniques, applications and prospects of polysaccharide and protein based biopolymer coatings: A review. Int J Biol Macromol 2024; 266:131104. [PMID: 38522703 DOI: 10.1016/j.ijbiomac.2024.131104] [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: 07/12/2023] [Revised: 03/20/2024] [Accepted: 03/21/2024] [Indexed: 03/26/2024]
Abstract
The growing relevance of sustainable materials has recently led to the exploration of naturally derived biopolymeric hydrogels as coating materials due to their biodegradability, biocompatibility, ease of fabrication and modification. Although many review articles exist on biopolymeric coatings, they mainly focus on a specific polysaccharide, protein biopolymer, or a particular application- biomedical engineering or food preservation. The current review first summarizes the commonly used polysaccharide and protein-based biopolymers like chitosan, alginate, carrageenan, pectin, cellulose, starch, pullulan, agarose and silk fibroin, gelatin, respectively, with a systematic description of the techniques widely used for physical coating on substrates. Then, broad applications of these biopolymeric coatings on various substrates in biomedical engineering- 3D scaffolds, biomedical implants, and nanoparticles are described in detail. It also entails the application of biopolymeric coatings for food preservation in the form of food packaging and edible coatings. A brief discussion on the newly discovered interest in exploring biopolymers for anticorrosive coating applications is also included. Finally, concluding remarks on the role of biopolymer microstructures in forming homogeneous coatings, prospective alternatives to the currently used biopolymers as coating material and the advent of computer-aided technologies to expedite experimental findings are presented.
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Affiliation(s)
- Sanchari Swarupa
- Biological Sciences and Engineering, IIT Gandhinagar, Palaj, Gujarat 382355, India
| | - Prachi Thareja
- Chemical Engineering, Dr. Kiran C. Patel Centre for Sustainable Development, IIT Gandhinagar, Palaj, Gujarat 382355, India.
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Küçükgöz K, Kruk M, Kołożyn-Krajewska D, Trząskowska M. Investigating the Probiotic Potential of Vegan Puree Mixture: Viability during Simulated Digestion and Bioactive Compound Bioaccessibility. Nutrients 2024; 16:561. [PMID: 38398885 PMCID: PMC10893087 DOI: 10.3390/nu16040561] [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: 01/19/2024] [Revised: 02/15/2024] [Accepted: 02/16/2024] [Indexed: 02/25/2024] Open
Abstract
This study aimed to develop a fermented puree mixture containing plant-based ingredients and potential probiotic strains Lacticaseibacillus rhamnosusK3 and Lactobacillus johnsonii K4. The survival of potential probiotic strains, changes in sugar and organic acid concentrations, bioaccessibility of polyphenols, and antioxidant capacity after simulated digestion were examined with sensory quality. The mixture of apple puree, chia seeds, and oat bran or oat flakes was fermented. The sensory quality of the puree mixture was assessed by the quantitative descriptive profile (QDP) method. In vitro digestion was simulated using a static gastrointestinal model. Antioxidant capacity and total polyphenol content were analyzed before and after the digestion phases. All samples changed sensory profiles after fermentation. The overall quality was above six out of ten for every product. Fermentation also changed the organic acid composition, with significant increases in lactic, succinic, and acetic acids. After the digestion process, the survival rate remained above 5.8 log10 CFU/g. As a result of fermentation with potential probiotics, the bioaccessibility of the total phenolics and antioxidant activity increased. These results showed that the addition of potential probiotic strains increases nutritional value and could help with healthy nourishment habits. This knowledge can guide the development of consumer-satisfying products in the food industry, expanding the probiotic food market with innovative alternatives.
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Affiliation(s)
- Kübra Küçükgöz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition, 3702-776 Warsaw, Poland; (M.K.); (D.K.-K.); (M.T.)
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10
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Wibowo C, Salsabila S, Muna A, Rusliman D, Wasisto HS. Advanced biopolymer-based edible coating technologies for food preservation and packaging. Compr Rev Food Sci Food Saf 2024; 23:e13275. [PMID: 38284604 DOI: 10.1111/1541-4337.13275] [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: 02/26/2023] [Revised: 09/19/2023] [Accepted: 11/03/2023] [Indexed: 01/30/2024]
Abstract
Along with the growth of the world's population that reduces the accessibility of arable land and water, demand for food, as the fundamental element of human beings, has been continuously increasing each day. This situation not only becomes a challenge for the modern food chain systems but also affects food availability throughout the world. Edible coating is expected to play a significant role in food preservation and packaging, where this technique can reduce the number of food loss and subsequently ensure more sustainable food and agriculture production through various mechanisms. This review provides comprehensive information related to the currently available advanced technologies of coating applications, which include advanced methods (i.e., nanoscale and multilayer coating methods) and advanced properties (i.e., active, self-healing, and super hydrophobic coating properties). Furthermore, the benefits and drawbacks of those technologies during their applications on foods are also discussed. For further research, opportunities are foreseen to develop robust edible coating methods by combining multiple advanced technologies for large-scale and more sustainable industrial production.
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Affiliation(s)
- Condro Wibowo
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
| | - Syahla Salsabila
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
| | - Aulal Muna
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
| | - David Rusliman
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
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11
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Niro CM, Mendonça GMN, Paulino LR, Soares VF, Azeredo HMC. Freeze-Dried Banana Slices Carrying Probiotic Bacteria. Foods 2023; 12:2282. [PMID: 37372493 DOI: 10.3390/foods12122282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 06/01/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
Findings on diet-health relationships have induced many people to adopt healthier diets, including the substitution of energy-dense snacks with healthier items, e.g., those containing probiotic microorganisms. The aim of this research was to compare two methods to produce probiotic freeze-dried banana slices-one of them consisting of impregnating slices with a suspension of probiotic Bacillus coagulans, the other based on coating the slices with a starch dispersion containing the bacteria. Both processes resulted in viable cell counts above 7 log ufc.g-1, although the presence of the starch coating prevented a significant loss in viability during freeze-drying. The coated slices were less crispy than the impregnated ones, according to the shear force test results. However, the sensory panel (with more than 100 panelists) did not perceive significant texture differences. Both methods presented good results in terms of probiotic cell viability and sensory acceptability (the coated slices being significantly more accepted than the non-probiotic control slices).
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Affiliation(s)
- Carolina M Niro
- Graduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos 13565-905, Brazil
| | - Giovana M N Mendonça
- Graduate Program in Food, Nutrition and Food Engineering, São Paulo State University (UNESP), Araraquara 14800-903, Brazil
| | - Lucca R Paulino
- São Carlos School of Engineering, University of São Paulo (USP), São Carlos 13566-590, Brazil
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12
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Garcia-Perez P, Cassani L, Garcia-Oliveira P, Xiao J, Simal-Gandara J, Prieto MA, Lucini L. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics. Food Chem 2023; 409:135295. [PMID: 36603477 DOI: 10.1016/j.foodchem.2022.135295] [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: 09/20/2022] [Revised: 11/16/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022]
Abstract
The current consumers' demand for food naturalness is urging the search for new functional foods of natural origin with enhanced health-promoting properties. In this sense, algae constitute an underexplored biological source of nutraceuticals that can be used to fortify food products. Both marine macroalgae (or seaweeds) and microalgae exhibit a myriad of chemical constituents with associated features as a result of their primary and secondary metabolism. Thus, primary metabolites, especially polysaccharides and phycobiliproteins, present interesting properties to improve the rheological and nutritional properties of food matrices, whereas secondary metabolites, such as polyphenols and xanthophylls, may provide interesting bioactivities, including antioxidant or cytotoxic effects. Due to the interest in algae as a source of nutraceuticals by the food and related industries, novel strategies should be undertaken to add value to their derived functional components. As a result, metabolomics is considered a high throughput technology to get insight into the full metabolic profile of biological samples, and it opens a wide perspective in the study of algae metabolism, whose knowledge is still little explored. This review focuses on algae metabolism and its applications in the food industry, paying attention to the promising metabolomic approaches to be developed aiming at the functional characterization of these organisms.
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Affiliation(s)
- Pascual Garcia-Perez
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Lucia Cassani
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO-IPB), Campus de Santa Apolónia, Bragança, Portugal
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO-IPB), Campus de Santa Apolónia, Bragança, Portugal
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO-IPB), Campus de Santa Apolónia, Bragança, Portugal
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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13
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Fan X, Gurtler JB, Mattheis JP. Possible sources of Listeria monocytogenes contamination of fresh-cut apples and antimicrobial interventions during antibrowning treatments: a review. J Food Prot 2023; 86:100100. [PMID: 37150354 DOI: 10.1016/j.jfp.2023.100100] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/12/2023] [Accepted: 05/02/2023] [Indexed: 05/09/2023]
Abstract
Fresh-cut apples, being rich in antioxidants and other nutrients, have emerged as popular snacks in restaurants, at home and in school lunch programs, partially due to freshness, convenience, and portion size availability. Two major challenges in processing fresh-cut apples are browning of cut surfaces and contamination with human pathogens. Regarding human pathogens, contamination by Listeria monocytogenes is a major concern, as evidenced by two recent outbreaks of whole apples and numerous recalls of fresh-cut apples. Antibrowning agents currently used by the industry have little to no antimicrobial properties. The present review discusses possible origins of L. monocytogenes in fresh-cut apples, including contaminated whole apples, and contamination via the processing environment and the equipment in fresh-cut facilities. Treatment with antibrowning solutions could be an opportunity for Listeria contamination and represents the last chance to inactivate pathogens. The discussion is focused on the antibrowning treatments where formulations and coatings with antibrowning and antimicrobial properties have been developed and evaluated against Listeria and other microorganisms. In addition, several research needs and considerations are discussed to further reduce the chance of pathogen contamination on fresh-cut apples.
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Affiliation(s)
- Xuetong Fan
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
| | - Joshua B Gurtler
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA
| | - James P Mattheis
- U. S. Department of Agriculture, Agricultural Research Service, Tree Fruit Research Laboratory, 1104 N. Western Avenue, Wenatchee, WA 98801
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14
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New Bioactive Edible Packing Systems: Synbiotic Edible Films/Coatings as Carries of Probiotics and Prebiotics. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02983-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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15
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Garshasbi HR, Naghib SM. Smart Stimuli-responsive Alginate Nanogels for Drug Delivery Systems and Cancer Therapy: A Review. Curr Pharm Des 2023; 29:3546-3562. [PMID: 38115614 DOI: 10.2174/0113816128283806231211073031] [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: 09/23/2023] [Revised: 11/13/2023] [Accepted: 11/23/2023] [Indexed: 12/21/2023]
Abstract
Nanogels are three-dimensional networks at the nanoscale level that can be fabricated through physical or chemical processes using polymers. These nanoparticles' biocompatibility, notable stability, efficacious drug-loading capacity, and ligand-binding proficiency make them highly suitable for employment as drug-delivery vehicles. In addition, they exhibit the ability to react to both endogenous and exogenous stimuli, which may include factors such as temperature, illumination, pH levels, and a diverse range of other factors. This facilitates the consistent administration of the drug to the intended site. Alginate biopolymers have been utilized to encapsulate anticancer drugs due to their biocompatible nature, hydrophilic properties, and cost-effectiveness. The efficacy of alginate nano gel-based systems in cancer treatment has been demonstrated through multiple studies that endorse their progress toward clinical implementation. This paper comprehensively reviews alginate and its associated systems in drug delivery systems.
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Affiliation(s)
- Hamid Reza Garshasbi
- Nanotechnology Department, School of Advanced Technologies, Iran University of Science and Technology (IUST), Tehran 1684613114, Iran
| | - Seyed Morteza Naghib
- Nanotechnology Department, School of Advanced Technologies, Iran University of Science and Technology (IUST), Tehran 1684613114, Iran
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16
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Characterization of synbiotic films based on carboxymethyl cellulose/β-glucan and development of a shelf life prediction model. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Wu J, Zhang L, Fan K. Recent advances in polysaccharide-based edible coatings for preservation of fruits and vegetables: A review. Crit Rev Food Sci Nutr 2022; 64:3823-3838. [PMID: 36263979 DOI: 10.1080/10408398.2022.2136136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Harvested fruits and vegetables are prone to decay and quality deterioration during storage. Although traditional packaging and chemical treatments are effective, they are harmful to the environment and human health. Hence, higher requirements for food preservation technology are increasingly proposed. Nontoxic, renewable, degradable, and edible packaging for fruits and vegetables has become a research hotspot in recent years. Chitosan, alginate, cellulose, pectin, starch, and other polysaccharides as coating materials have been widely used. Compared with traditional plastic packaging and chemical treatment, these coatings exhibited a better preservation effect and higher safety. In this paper, the preservation mechanism of fruits and vegetables by edible coatings treatment was described, and the research on edible coatings used in fruits and vegetables was summarized. The effects polysaccharide-based edible coatings on physicochemical quality and antimicrobial effect of fruits and vegetables were reviewed.
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Affiliation(s)
- Jiaxin Wu
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
| | - Liang Zhang
- Yichang Anji Agriculture Co., Ltd, Zhijiang, Hubei, China
| | - Kai Fan
- College of Life Science, Yangtze University, Jingzhou, Hubei, China
- Institute of Food Science and Technology, Yangtze University, Jingzhou, Hubei, China
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18
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Papadopoulou OS, Argyri AA, Bikouli VC, Lambrinea E, Chorianopoulos N. Evaluating the Quality of Cheese Slices Packaged with Na-Alginate Edible Films Supplemented with Functional Lactic Acid Bacteria Cultures after High-Pressure Processing. Foods 2022; 11:foods11182855. [PMID: 36140989 PMCID: PMC9498243 DOI: 10.3390/foods11182855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/02/2022] [Accepted: 09/06/2022] [Indexed: 12/02/2022] Open
Abstract
The aim of the current study was to assess the efficacy of Na-alginate edible films as vehicles for delivering lactic acid bacteria (LAB) with functional properties to sliced cheeses, with or without high-pressure processing (HPP). A three-strain LAB cocktail (Lactococcus lactis Τ4, Leuconostoc mesenteroides Τ25 and Lacticaseibacillus paracasei Τ26) was incorporated into Na-alginate solution in a final population of 9 log CFU/mL. The cheese slices (without or with HPP treatment at 500 MPa for 2 min) were packaged in contact with the LAB edible films (LEFs), and subsequently vacuum packed and stored at 4 °C. Cheese slices without the addition of films, with or without HPP treatment, were used as controls. In all cases, microbiological, pH and sensory analyses were performed, while the presence and the relative abundance of each strain during storage was evaluated using Random Amplified Polymorphic DNA-PCR (RAPD-PCR). In addition, organic acid determination and peptide analysis were performed using high-performance liquid chromatography. The results showed that in cheeses without HPP treatment, the microbiota consisted mostly of mesophilic LAB and lactococci (>7.0 log CFU/g), while HPP caused a reduction in the indigenous microbiota population of approximately 1−1.5 log CFU/g. In the LEF samples, the populations of mesophilic LAB and lactococci were maintained at levels of >6.35 log CFU/g during storage, regardless of the HPP treatment. Sensory evaluation revealed that the LEF samples without HPP had a slightly more acidic taste compared to the control, whereas the HPP-LEF samples exhibited the best organoleptic characteristics. RAPD-PCR confirmed that the recovered strains were attributed to the three strains that had been entrapped in the films, while the strain distribution during storage was random. Overall, the results of the study are promising since the functional LAB strains were successfully delivered to the products by the edible films until the end of storage.
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19
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Active edible coating based on guar gum with mint extract and antibrowning agents for ber (Ziziphus mauritiana) fruits preservation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01609-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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20
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Seyedzade Hashemi S, Khorshidian N, Mohammadi M. An insight to potential application of synbiotic edible films and coatings in food products. Front Nutr 2022; 9:875368. [PMID: 35967779 PMCID: PMC9363822 DOI: 10.3389/fnut.2022.875368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 07/04/2022] [Indexed: 11/13/2022] Open
Abstract
Edible films and coatings have gained significant consideration in recent years due to their low cost and decreasing environmental pollution. Several bioactive compounds can be incorporated into films and coatings, including antioxidants, antimicrobials, flavoring agents, colors, probiotics and prebiotics. The addition of probiotics to edible films and coatings is an alternative approach for direct application in food matrices that enhances their stability and functional properties. Also, it has been noted that the influence of probiotics on the film properties was dependent on the composition, biopolymer structure, and intermolecular interactions. Recently, the incorporation of probiotics along with prebiotic compounds such as inulin, starch, fructooligosaccharide, polydextrose and wheat dextrin has emerged as new bioactive packaging. The simultaneous application of probiotics and prebiotics improved the viability of probiotic strains and elevated their colonization in the intestinal tract and provided health benefits to humans. Moreover, prebiotics created a uniform and compact structure by filling the spaces within the polymer matrix and increased opacity of edible films. The effects of prebiotics on mechanical and barrier properties of edible films was dependent on the nature of prebiotic compounds. This review aims to discuss the concept of edible films and coatings, synbiotic, recent research on synbiotic edible films and coatings as well as their application in food products.
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Affiliation(s)
- Sahar Seyedzade Hashemi
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehrdad Mohammadi
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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21
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Optimisation and characterisation of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactis BB-12® and its application to block type processed cheese. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Biocontrol Approaches against Escherichia coli O157:H7 in Foods. Foods 2022; 11:foods11050756. [PMID: 35267389 PMCID: PMC8909014 DOI: 10.3390/foods11050756] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 02/24/2022] [Accepted: 03/02/2022] [Indexed: 12/11/2022] Open
Abstract
Shiga-toxin-producing Escherichia coli O157:H7 is a well-known water- and food-borne zoonotic pathogen that can cause gastroenteritis in humans. It threatens the health of millions of people each year; several outbreaks of E. coli O157:H7 infections have been linked to the consumption of contaminated plant foods (e.g., lettuce, spinach, tomato, and fresh fruits) and beef-based products. To control E. coli O157:H7 in foods, several physical (e.g., irradiation, pasteurization, pulsed electric field, and high-pressure processing) and chemical (e.g., using peroxyacetic acid; chlorine dioxide; sodium hypochlorite; and organic acids, such as acetic, lactic, and citric) methods have been widely used. Although the methods are quite effective, they are not applicable to all foods and carry intrinsic disadvantages (alteration of sensory properties, toxicity, etc.). Therefore, the development of safe and effective alternative methods has gained increased attention recently. Biocontrol agents, including bacteriophages, probiotics, antagonistic bacteria, plant-derived natural compounds, bacteriocins, endolysins, and enzymes, are rapidly emerging as effective, selective, relatively safe for human consumption, and environmentally friendly alternatives. This paper summarizes advances in the application of biocontrol agents for E. coli O157:H7 control in foods.
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Zhang L, Yu X, Yagoub AEA, Xia G, Zhou C. Effect of vacuum impregnation assisted probiotics fermentation suspension on shelf life quality of freshly cut lotus root. Food Chem 2022; 381:132281. [PMID: 35121314 DOI: 10.1016/j.foodchem.2022.132281] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 12/28/2021] [Accepted: 01/26/2022] [Indexed: 11/18/2022]
Abstract
Probiotic fermentation suspension was used to extend the shelf life of freshly cut lotus root for the first time, which played a dual role of biological protection and quality maintenance. Fermentation suspension contained lactic acid bacteria (8-9 log CFU/mL) was prepared from juice of lotus root and used to immerse samples under atmospheric pressure and vacuum. Probiotic fermentation suspension inhibited microorganism and the activity of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), which slowed down the physiological reaction and was beneficial to maintain the color and hardness of tissues. Lactic acid bacteria antagonized other microorganisms, and metabolic acid production played a continuous role in preservation during storage. The vacuum was helpful for the fermentation suspension to be fully impregnated into samples. The probiotic fermentation suspension had a significant inhibitory effect on E.coli O157:H7, and extended lotus root shelf life from 3 to 9 days.
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Affiliation(s)
- Long Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Nanjing Shennongyuan Food Industry Co. LTD, Pingan Xi Road, Lishui, Nanjing, 211219, China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Guohua Xia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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24
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Bambace MF, Moreira MDR. Improving ready‐to‐eat apple cubes' safety using chitosan‐based active coatings. J Food Saf 2022. [DOI: 10.1111/jfs.12962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Maria Florencia Bambace
- Grupo de Investigación en Ingeniería en Alimentos (GIIA), Facultad de Ingeniería Universidad Nacional de Mar del Plata (UNMdP) Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
| | - Maria del Rosario Moreira
- Grupo de Investigación en Ingeniería en Alimentos (GIIA), Facultad de Ingeniería Universidad Nacional de Mar del Plata (UNMdP) Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
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25
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Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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26
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Probiotic bacteria and plant-based matrices: An association with improved health-promoting features. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104821] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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27
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Rhoades J, Anastasiou I, Michailidou S, Koinidis A, Doulgerakis C, Alexa EA, Alvarez-Ordóñez A, Argiriou A, Likotrafiti E. Microbiological analysis of Greek Protected Designation of Origin cheeses and characterisation of the isolated lactic acid bacteria. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105183] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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28
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Current Advances on the Development and Application of Probiotic-Loaded Edible Films and Coatings for the Bioprotection of Fresh and Minimally Processed Fruit and Vegetables. Foods 2021; 10:foods10092207. [PMID: 34574315 PMCID: PMC8470204 DOI: 10.3390/foods10092207] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/10/2021] [Accepted: 09/16/2021] [Indexed: 11/21/2022] Open
Abstract
The application of probiotics has emerged as an innovative bioprotection technology to preserve fresh and minimally processed fruit and vegetables. This review discusses the most recent advances on the development and application of probiotic-loaded edible films/coatings as a strategy to preserve fresh or minimally processed fruit and vegetables. Available studies have shown a variety of materials, including hydrocolloids (polysaccharides and proteins) and lipids, used alone or in combination to formulate edible films/coatings loaded with probiotics. Plasticizers and surfactants are usually required to formulate these edible films/coatings. The reported antimicrobial effects of probiotic-loaded edible films/coating and quality parameters of coated fruit and vegetables could vary according to the characteristics of the materials used in their formulation, loaded probiotic strain and its dose. The antimicrobial effects of these films/coatings could be linked to the action of various metabolites produced by embedded probiotic cells with inhibitory effects on microorganisms contaminating fruit and vegetable surfaces. The implication of the use of probiotic-loaded edible films/coatings should be their antimicrobial effects against pathogenic and spoilage microorganisms and efficacy to control the ripening of fruit and vegetables, helping the coated products to maintain their safety, quality, nutritional and functional characteristics for a more prolonged storage period.
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Bambace MF, Alvarez MV, Moreira MR. Ready-to-eat blueberries as fruit-based alternative to deliver probiotic microorganisms and prebiotic compounds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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