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Pei J, Palanisamy CP, Srinivasan GP, Panagal M, Kumar SSD, Mironescu M. A comprehensive review on starch-based sustainable edible films loaded with bioactive components for food packaging. Int J Biol Macromol 2024; 274:133332. [PMID: 38914408 DOI: 10.1016/j.ijbiomac.2024.133332] [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: 05/26/2024] [Revised: 06/12/2024] [Accepted: 06/19/2024] [Indexed: 06/26/2024]
Abstract
Biopolymers like starch, a renewable and widely available resource, are increasingly being used to fabricate the films for eco-friendly packaging solutions. Starch-based edible films offer significant advantages for food packaging, including biodegradability and the ability to extend shelf life. However, they also present challenges such as moisture sensitivity and limited barrier properties compared to synthetic materials. These limitations can be mitigated by incorporating bioactive components, such as antimicrobial agents or antioxidants, which enhance the film's resistance to moisture and improve its barrier properties, making it a more viable option for food packaging. This review explores the emerging field of starch-based sustainable edible films enhanced with bioactive components for food packaging applications. It delves into fabrication techniques, structural properties, and functional attributes, highlighting the potential of these innovative films to reduce environmental impact and preserve food quality. Key topics discussed include sustainability issues, processing methods, performance characteristics, and potential applications in the food industry. The review provides a comprehensive overview of current research and developments in starch-based edible films, presenting them as promising alternatives to conventional food packaging that can help reduce plastic waste and environmental impact.
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Affiliation(s)
- Jinjin Pei
- Qinba State Key Laboratory of Biological Resources and Ecological Environment, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C, Shaanxi Province Key Laboratory of Bio-Resources, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong 723001, China
| | - Chella Perumal Palanisamy
- Department of Chemical Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Guru Prasad Srinivasan
- Centre for Global Health Research, Saveetha Medical College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, India
| | - Mani Panagal
- Department of Biotechnology, Annai College of Arts and Science, Kovilacheri, Kumbakonam, Tamil Nadu 612503, India
| | | | - Monica Mironescu
- Faculty of Agricultural Sciences Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, Bv. Victoriei 10, 550024 Sibiu, Romania.
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2
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Wang W, Zhao Y, He L, Song Z, Shi C, Jia P, Yu Q, Han L. Cowhide gelatin peptide as a source of antioxidants for inhibiting the deterioration of pudding quality during storage. Food Chem X 2024; 22:101327. [PMID: 38590633 PMCID: PMC10999810 DOI: 10.1016/j.fochx.2024.101327] [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: 11/22/2023] [Revised: 02/22/2024] [Accepted: 03/20/2024] [Indexed: 04/10/2024] Open
Abstract
To investigate the effect of gelatin peptide on the inhibition of quality deterioration in stored pudding, gelatin peptide with antioxidant properties was added to pudding products. For this purpose, a pudding recipe containing gelatin peptides was created. The gelatin peptides were characterized based on their antioxidant activity and protein structure. It was found that gelatin peptides had better antioxidant properties, lower thermal stability and crystallinity, higher hydrophobic amino acid content, and greater surface hydrogen bond exposure than commercially available peptides. Properties such as the pH, colony growth, and sensory characteristics of the pudding were characterized at 4 °C and 25 °C. The results showed that the addition of 0.5-1.0 % gelatin peptide to pudding was capable of significantly (P< 0.05) slowing down the decline in pH and sensory scores of the pudding and significantly inhibiting colony growth. It could prolong its storage life by five days at 4 °C and three days at 25 °C.
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Affiliation(s)
- Wanlin Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yining Zhao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Long He
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Zhaoyang Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Chaoxue Shi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Pei Jia
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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3
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Shah YA, Bhatia S, Al-Harrasi A, Tarahi M, Almasi H, Chawla R, Ali AMM. Insights into recent innovations in barrier resistance of edible films for food packaging applications. Int J Biol Macromol 2024; 271:132354. [PMID: 38750852 DOI: 10.1016/j.ijbiomac.2024.132354] [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: 12/28/2023] [Revised: 04/30/2024] [Accepted: 05/11/2024] [Indexed: 05/27/2024]
Abstract
The utilization of biopolymer-based food packaging holds significant promise in aligning with sustainability goals and enhancing food safety by offering a renewable, biodegradable, and safer alternative to traditional synthetic polymers. However, these biopolymer-derived films often exhibit poor barrier and mechanical properties, potentially limiting their commercial viability. Desirable barrier properties, such as moisture and oxygen resistance, are critical for preserving and maintaining the quality of packaged food products. This review comprehensively explores different traditional and advance methodologies employed to access the barrier properties of edible films. Additionally, this review thoroughly examines various approaches aimed at enhancing the barrier properties of edible films, such as the fabrication of multilayer films, the selection of biopolymers for composite films, as well as the integration of plasticizers, crosslinkers, hydrophobic agents, and nanocomposites. Moreover, the influence of process conditions, such as preparation techniques, homogenization, drying conditions, and rheological behavior, on the barrier properties of edible films has been discussed. The review provides valuable insights and knowledge for researchers and industry professionals to advance the use of biopolymer-based packaging materials and contribute to a more sustainable and food-safe future.
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Affiliation(s)
- Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India.
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman.
| | - Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Rekha Chawla
- Guru Angad Dev Veterinary and Animal Sciences University, Punjab, India
| | - Ali Muhammed Moula Ali
- School of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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4
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Wang Y, Ju J, Diao Y, Zhao F, Yang Q. The application of starch-based edible film in food preservation: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-34. [PMID: 38712440 DOI: 10.1080/10408398.2024.2349735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Using renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research because of its low cost, wide source and good film forming property. However, a comprehensive review in this field is still lacking. Starch-based films offer a promising alternative for sustainable packaging in the food industry. The present paper covers various aspects such as raw material sources, modification methods, and film formation mechanisms. Understanding the physicochemical properties and potential commercial applications is crucial for bridging the gap between research and practical implementation. Finally, the application of starch-based films in the food industry is discussed in detail. Different modifications of starch can improve the mechanical and barrier properties of the films. The addition of active substances to starch-based films can endow them with more functions. Therefore, these factors should be better investigated and optimized in future studies to improve the physicochemical properties and functionality of starch-based films. In summary, this review provides comprehensive information and the latest research progress of starch-based films in the food industry.
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Affiliation(s)
- Yihui 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, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, 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, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Yuduan Diao
- Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Science
| | - 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, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, 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, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
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5
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Bhat ZF, Bhat HF, Manzoor M, Abdi G, Aadil RM, Hassoun A, Aït-Kaddour A. Enhancing the lipid stability of foods of animal origin using edible packaging systems. Food Chem X 2024; 21:101185. [PMID: 38384687 PMCID: PMC10879673 DOI: 10.1016/j.fochx.2024.101185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 12/28/2023] [Accepted: 02/02/2024] [Indexed: 02/23/2024] Open
Abstract
Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxidant molecules from side-streams, waste, and agricultural by-products. Studies have evaluated previously undocumented film materials and novel bioactive molecules as additives for edible packaging for animal-derived foods. However, none of the studies is specifically focused on evaluating the packaging systems available for enhancing lipid stability. This paper thoroughly examines and discusses the application of edible packaging containing novel antioxidant molecules for controlling the lipid oxidation of animal-derived foods. The paper analyses and interprets the main findings of the recently published research papers. The materials and active principles used for enhancing lipid stability have been summarised and the underlying mechanisms discussed in detail. Studies should aim at using cheaper and readily available natural ingredients in future for the production of affordable packaging systems.
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Affiliation(s)
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUAST-K, Srinagar, India
| | - Mehnaza Manzoor
- Fermentation and Microbial Biotechnology Division, CSIR-IIIM, India
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, 75169, Iran
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
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6
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Cheng J, Velez FJ, Singh P, Cui L. Fabrication, characterization, and application of pea protein-based edible film enhanced by oregano essential oil (OEO) micro- or nano-emulsion. Curr Res Food Sci 2024; 8:100705. [PMID: 38435279 PMCID: PMC10907380 DOI: 10.1016/j.crfs.2024.100705] [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: 11/28/2023] [Revised: 02/05/2024] [Accepted: 02/18/2024] [Indexed: 03/05/2024] Open
Abstract
Pea protein isolate (PPI)-based active films were prepared by incorporating 0.5 %, 1.0 %, or 2.0 % of oregano essential oil (OEO), either in the form of micro-emulsion (MOEO) or nano-emulsion (NOEO). The particle size and polydispersity index of OEO droplets were 2755.00 nm and 0.63 for MOEO, and 256.30 nm and 0.20 for NOEO. The surface and cross-sectional SEM results revealed the presence of holes and internal pores within the film upon the addition of OEO. The molecular interaction between PPI and OEO was confirmed by FTIR. The addition of OEO significantly increased film thickness, decreased water contact angle, and imparted a more yellow color. At a low concentration (0.5 %), the addition of OEO significantly improved the water vapor barrier and mechanical properties of the film. However, at higher concentrations, these film properties were significantly weakened. Additionally, the film antimicrobial properties were assessed after OEO addition. In vitro inhibition zone results indicated that a 2.0 % addition of OEO significantly suppressed the growth of three Salmonella strains [Salmonella Typhimurium (ATCC14028), Salmonella Infantis 94-1, and Salmonella Enteritidis PT-30]. Application of pea protein-based film with 2.0 % OEO on chicken breast demonstrated significant reduction in microbial count. Our results further showed that reducing the particle size of OEO from micrometer-scale to nanometer-scale in the PPI film matrix did not significantly alter film properties or antimicrobial activities. The study demonstrated that the antibacterial film based on pea protein and OEO is an innovative food packing material for prohibiting bacteria growth on poultry products.
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Affiliation(s)
- Jingjing Cheng
- Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, 32306, USA
| | - Frank J. Velez
- Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, 32306, USA
| | - Prashant Singh
- Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, 32306, USA
| | - Leqi Cui
- Department of Health, Nutrition, and Food Sciences, Florida State University, Tallahassee, FL, 32306, USA
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7
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Li X, Li F, Zhang X, Tang W, Huang M, Huang Q, Tu Z. Interaction mechanisms of edible film ingredients and their effects on food quality. Curr Res Food Sci 2024; 8:100696. [PMID: 38444731 PMCID: PMC10912050 DOI: 10.1016/j.crfs.2024.100696] [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: 12/19/2023] [Revised: 02/08/2024] [Accepted: 02/09/2024] [Indexed: 03/07/2024] Open
Abstract
Traditional food packaging has problems such as nondegradable and poor food safety. Edible films play an important role in food packaging, transportation and storage, having become a focus of research due to their low cost, renewable, degradable, safe and non-toxic characteristics. According to the different materials of edible films substrate, edible films are usually categorized into proteins, polysaccharides and composite edible films. Functional properties of edible films prepared from different substrate materials also vary, single substrate edible films are defective in some aspects. Functional ingredients such as proteins, polysaccharides, essential oils, natural products, nanomaterials, emulsifiers, and so on are commonly added to edible films to improve their functional properties, extend the shelf life of foods, improve the preservation of sensory properties of foods, and make them widely used in the field of food preservation. This paper introduced the classification, characteristics, and modification methods of common edible films, discussed the interactions among the substrate ingredients of composite edible films, the influence of functional ingredients on the properties of edible films, and the effects of modified edible films on the quality of food, aiming to provide new research ideas for the wide application and further study of edible films.
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Affiliation(s)
- Xin Li
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Fenghong Li
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Xuan Zhang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Weiyuan Tang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Mingzheng Huang
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou, China
| | - Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 550025, China
| | - Zongcai Tu
- National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China
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8
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Bodie AR, Wythe LA, Dittoe DK, Rothrock MJ, O’Bryan CA, Ricke SC. Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States. Foods 2024; 13:464. [PMID: 38338599 PMCID: PMC10855140 DOI: 10.3390/foods13030464] [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: 12/12/2023] [Revised: 01/24/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or "clean-label" ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry's advantage to target spoilage organisms and pathogens specifically.
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Affiliation(s)
- Aaron R. Bodie
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Lindsey A. Wythe
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Dana K. Dittoe
- Department of Animal Science, University of Wyoming, Laramie, WY 82071, USA;
| | - Michael J. Rothrock
- Egg Safety and Quality Research Unit, U.S. National Poultry Research Center, United States Department of Agriculture-Agriculture Research Service (USDA-ARS), Athens, GA 30605, USA;
| | - Corliss A. O’Bryan
- Department of Food Science, University of Arkansas-Fayetteville, Fayetteville, AR 72701, USA;
| | - Steven C. Ricke
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
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9
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Carrión MG, Corripio MAR, Contreras JVH, Marrón MR, Olán GM, Cázares ASH. Optimization and characterization of taro starch, nisin, and sodium alginate-based biodegradable films: antimicrobial effect in chicken meat. Poult Sci 2023; 102:103100. [PMID: 37837678 PMCID: PMC10589887 DOI: 10.1016/j.psj.2023.103100] [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: 06/14/2023] [Revised: 09/06/2023] [Accepted: 09/06/2023] [Indexed: 10/16/2023] Open
Abstract
Biodegradable films based on polymers from renewable resources have become a feasible technology to preserve the quality (texture, color, flavor) and safety of food. The addition of antimicrobial agents to films can prevent the growth of pathogenic microorganisms that affect meat and poultry products. In this study, a biodegradable film with sodium alginate (SA), taro starch (MS), and nisin (Nis) was optimized to have high tensile strength (TS), breaking force (BF), and a low water vapor permeability (WVP) using a Box-Behnken response surface design, and its antimicrobial effect was evaluated in relation to its use as a packaging material for chicken meat. The OB was characterized via analysis of its mechanical, physical, and chemical properties; in addition, the total migration of Nis was also analyzed, along with its retention ability, the kinetics of the release of Nis into food simulants, and its antimicrobial activity against Listeria monocytogenes in vitro and on inoculated chicken meat. The resulting optimal OB was produced with 1.9% MS, 1% glycerol (G), and 2,369 IU/mL of Nis, and displayed adequate TS and WVP. The OB significantly reduced the microbial load and helped extend the shelf life of the chicken meat under refrigeration by up to 15 d. Total migration and the kinetics of the release of Nis showed that the OB can be used on hydrophilic and acidic foods, making it a natural alternative for use in food packaging.
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Affiliation(s)
| | | | | | - Marcela Rangel Marrón
- Facultad de Química, Universidad Autónoma del Carmen, Ciudad del Carmen, C.P. 24180, Campeche, México
| | - Gema Morales Olán
- Colegio de Postgraduados - Campus Córdoba, Veracruz, C.P. 94953, México
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10
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Mohammed Ali Eesa A, Bazargani‐Gilani B, Obaid Hasson S. Comparison of green and synthetic silver nanoparticles in zein-based edible films: Shelf-life study of cold-stored turkey breasts. Food Sci Nutr 2023; 11:7352-7363. [PMID: 37970404 PMCID: PMC10630800 DOI: 10.1002/fsn3.3661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 08/10/2023] [Accepted: 08/15/2023] [Indexed: 11/17/2023] Open
Abstract
This study aimed to compare the effect of zein edible film containing silver nanoparticles produced by green tea leaf extract (Z-gAgNPs) with zein film containing synthetic silver nanoparticles (Z-AgNPs) on the shelf life of turkey breast during refrigerated storage. The produced silver nanoparticles were analyzed using dynamic light scattering (DLS), UV-Vis spectroscopy, X-ray diffraction (XRD), scanning electron microscope (SEM), and atomic force microscope (AFM). According to the obtained results, the green fabricated silver nanoparticles (gAgNPs) showed higher polydispersity index (PDI), stability, homogeneity, spherical shape without cavity, and lower size compared to the synthetic silver nanoparticles (AgNPs). The studied treatments were divided into four groups, including 1- control (C) (turkey breast meat without packaging), 2- Z (turkey breast meat packaged with zein film), 3- Z-AgNPs (turkey breast meat packaged with zein film containing 0.5% (w/w) of AgNPs), and 4-Z-gAgNPs (turkey breast meat packaged with zein film containing 0.5% (w/w) of gAgNPs). The treatments were analyzed for 12 days with 3-day intervals in refrigerator conditions. In general, the measurement of total viable count, total volatile basic nitrogen (TVB-N), and pH values showed that Z-gAgNPs film significantly (p ≤ .05) delayed the spoilage of the studied samples until the end of the 12th day of storage and Z-AgNPs, Z, and C treatments were in the next ranks, respectively. It is concluded that the biofabricated silver nanoparticles using green tea leaf extract have more appropriate physicochemical features and higher efficiency compared to the synthesized silver nanoparticles using chemical methods in zein edible films in improving the shelf life of the cold-stored turkey breast meat and can be introduced as a promising alternative to the plastic packaging.
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Affiliation(s)
- Ammar Mohammed Ali Eesa
- Department of Food Hygiene and Quality Control, Faculty of Veterinary ScienceBu‐Ali Sina UniversityHamedanIran
| | - Behnaz Bazargani‐Gilani
- Department of Food Hygiene and Quality Control, Faculty of Veterinary ScienceBu‐Ali Sina UniversityHamedanIran
| | - Shaimaa Obaid Hasson
- Department of Medical Biotechnology, College of BiotechnologyAl‐Qasim Green UniversityBabylonIraq
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11
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Hashemi SMB, Kaveh S, Abedi E, Phimolsiripol Y. Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds. Foods 2023; 12:3268. [PMID: 37685201 PMCID: PMC10487091 DOI: 10.3390/foods12173268] [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: 07/29/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The high water and nutritional contents of meat and fish products make them susceptible to spoilage. Thus, one of the most important challenges faced by the meat industry is extending the shelf life of meat and fish products. In recent years, increasing concerns associated with synthetic compounds on health have limited their application in food formulations. Thus, there is a great need for natural bioactive compounds. Direct use of these compounds in the food industry has faced different obstacles due to their hydrophobic nature, high volatility, and sensitivity to processing and environmental conditions. Nanotechnology is a promising method for overcoming these challenges. Thus, this article aims to review the recent knowledge about the effect of biopolymer-based edible films or coatings on the shelf life of meat and fish products. This study begins by discussing the effect of biopolymer (pectin, alginate, and chitosan) based edible films or coatings on the oxidation stability and microbial growth of meat products. This is followed by an overview of the nano-encapsulation systems (nano-emulsions and nanoliposomes) and the effect of edible films or coatings incorporated with nanosystems on the shelf life of meat and fish products.
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Affiliation(s)
- Seyed Mohammad Bagher Hashemi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa 74616-86131, Iran; (S.M.B.H.); (E.A.)
| | - Shima Kaveh
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan 49189-43464, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa 74616-86131, Iran; (S.M.B.H.); (E.A.)
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12
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Moura-Alves M, Esteves A, Ciríaco M, Silva JA, Saraiva C. Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat. Foods 2023; 12:2308. [PMID: 37372519 DOI: 10.3390/foods12122308] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/02/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products' shelf-life, which has a negative impact on the industry and consumers. In recent years, studies have been carried out using decontamination techniques and new packaging methodologies to overcome deterioration problems, increase sustainability, and reduce waste. Edible films and coatings obtained from biopolymers such as polysaccharides, proteins, and lipids, combined with active compounds, can be an alternative approach. This article focused on recent studies that used alternative biodegradable polymeric matrices in conjunction with natural compounds with antioxidant/antimicrobial activity on chicken meat. Its impact on physicochemical, microbiological, and sensory characteristics was evident, as well as the effect on its shelf-life. In general, different combinations of active edible films or coatings had a positive effect on the chicken meat. Different studies reported that the main results were a decrease in microbial growth and pathogen survival, a slowdown in lipid oxidation evolution, and an improvement in sensory quality and shelf-life (an increase from 4 to 12 days).
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Affiliation(s)
- Márcio Moura-Alves
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - Alexandra Esteves
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - Maria Ciríaco
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - José A Silva
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - Cristina Saraiva
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
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Bioactivity Evaluation of Peptide Fractions from Bighead Carp (Hypophthalmichthys nobilis) Using Alcalase and Hydrolytic Enzymes Extracted from Oncorhynchus mykiss and Their Potential to Develop the Edible Coats. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02986-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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14
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Effects of edible coatings of chitosan - fish skin gelatine containing black tea extract on quality of minimally processed papaya during refrigerated storage. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
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15
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Recent Advances and Applications in Starch for Intelligent Active Food Packaging: A Review. Foods 2022; 11:foods11182879. [PMID: 36141005 PMCID: PMC9498516 DOI: 10.3390/foods11182879] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/10/2022] [Accepted: 09/11/2022] [Indexed: 12/22/2022] Open
Abstract
At present, the research and innovation of packaging materials are in a period of rapid development. Starch, a sustainable, low-cost, and abundant polymer, can develop environmentally friendly packaging alternatives, and it possesses outstanding degradability and reproducibility in terms of improving environmental issues and reducing oil resources. However, performance limitations, such as less mechanical strength and lower barrier properties, limit the application of starch in the packaging industry. The properties of starch-based films can be improved by modifying starch, adding reinforcing groups, or blending with other polymers. It is of significance to study starch as an active and intelligent packaging option for prolonging shelf life and monitoring the extent of food deterioration. This paper reviews the development of starch-based films, the current methods to enhance the mechanical and barrier properties of starch-based films, and the latest progress in starch-based activity, intelligent packaging, and food applications. The potential challenges and future development directions of starch-based films in the food industry are also discussed.
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16
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Sabzipour-Hafshejani F, Mirzapour-Kouhdasht A, Khodaei D, Taghizadeh MS, Garcia-Vaquero M. Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets. Polymers (Basel) 2022; 14:polym14163371. [PMID: 36015628 PMCID: PMC9414817 DOI: 10.3390/polym14163371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/11/2022] [Accepted: 08/16/2022] [Indexed: 11/25/2022] Open
Abstract
This study aims to research the impact of coatings containing whey protein (WP), fish gelatin hydrolysates (FGH), and both compounds together (WP + FGH) on the shelf-life of chicken breast fillets over the course of 16 days of cold storage (4 °C, 4-day intervals), as assessed by their physicochemical, microbiological, and sensory properties. Overall, cooking loss, pH value, total volatile base nitrogen, free fatty acids, peroxide value, and thiobarbituric acid reactive substances increased with storage time in all samples. WP + FGH coated samples had significantly lower variation in all these parameters over the time of storage compared to other coated samples (WP and FGH), while these parameters increased greatly in control (uncoated) samples. WP + FGH coating also resulted in reduced bacterial counts of total mesophilic, aerobic psychrotrophic, and lactic acid bacteria compared to other coated and uncoated samples. The sensory evaluation revealed no differences in the panelists’ overall acceptance at day 0 of storage between samples. The samples were considered “non-acceptable” by day 8 of storage; however, WP + FGH coated samples maintained an overall higher acceptability score for the sensory attributes evaluated by the panelists. Overall, this study shows the potential of WP + FGH coatings for prolonging the shelf-life of chicken breast fillets.
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Affiliation(s)
- Forouzan Sabzipour-Hafshejani
- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran
| | - Armin Mirzapour-Kouhdasht
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, D04 V1W8 Dublin, Ireland
| | - Diako Khodaei
- Department of Sport, Exercise and Nutrition, Atlantic Technological University, ATU Galway, H91 T8NW Galway, Ireland
| | | | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, D04 V1W8 Dublin, Ireland
- Correspondence: ; Tel.: +353-(01)-7162-513
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Kabirou Olatounde Odjo A, Ali Al-Maqtari Q, Yu H, Xie Y, Guo Y, Li M, Du Y, Kun Feng L, Chen Y, Yao W. Preparation and characterization of chitosan-based antimicrobial films containing encapsulated lemon essential oil by ionic gelation and cranberry juice. Food Chem 2022; 397:133781. [DOI: 10.1016/j.foodchem.2022.133781] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 07/21/2022] [Accepted: 07/22/2022] [Indexed: 11/30/2022]
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18
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Development of Edible Coating from Gelatin Composites with the Addition of Black Tea Extract (Camellia sinensis) on Minimally Processed Watermelon (Citrullus lanatus). Polymers (Basel) 2022; 14:polym14132628. [PMID: 35808671 PMCID: PMC9269605 DOI: 10.3390/polym14132628] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/20/2022] [Accepted: 06/22/2022] [Indexed: 11/24/2022] Open
Abstract
The purpose of this research was to determine the effect of composite fish gelatin–chitosan edible coatings enriched with black tea extract on the physical, chemical, and fungal decay properties of minimally processed watermelons stored at ±4 °C for 13 days. In this study, tuna skin gelatin was extracted and used to prepare edible coating solutions which comprised 4% gelatin, 2% chitosan, 2% calcium lactate, 2% glycerol, and black tea extract (0%; 0.25%; 0.50%; 0.75%; 1%). The samples were coated using the layer-by-layer dipping technique. This study showed that composite fish gelatin–chitosan edible coating enriched with black tea extract maintained and improved weight loss, texture (hardness), color, pH, and total soluble solid antioxidant activity and prevented fungal decay on minimally processed watermelons stored at ±4 °C for 13 days. The development in this study of edible film and a coating prepared from fish gelatin–chitosan and the incorporation of black tea extract as an antioxidant or antimicrobial agent can be a new approach to preventing postharvest loss and increasing the shelf life of minimally processed watermelon.
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Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112376] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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