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Pan Y, Zhang L, Fu B, Zhuo J, Zhao P, Xi J, Yang D, Yao L, Wang J. Integrated self-assembly and cross-linking technology engineered photodynamic antimicrobial film for efficient preservation of perishable foods. Food Chem 2024; 460:140543. [PMID: 39053268 DOI: 10.1016/j.foodchem.2024.140543] [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: 02/09/2024] [Revised: 07/04/2024] [Accepted: 07/18/2024] [Indexed: 07/27/2024]
Abstract
A new antibacterial film was constructed to combat the severe spoilage of fruits and vegetables caused by microorganisms. Specifically, photoresponsive cinnamaldehyde-tannic‑iron acetate nanospheres (CTF NPs) were prepared using ultrasonic-triggered irreversible equilibrium self-assembly and ionic cross-linking co-driven processes and were integrated into the matrix of κ-carrageenan (KC) (CTF-KC films) as functional fillers. The CTF0.4-KC film (KC film doped with 0.4 mg/mL CTF NPs) showed a 99.99% bactericidal rate against both E. coli and S. aureus, extended the storage period of cherry tomatoes from 20 to 32 days. The introduction of CTF enhanced the barrier, thermal stability, and mechanical strength properties, albeit with a slight compromise on transparency. Furthermore, the biosafety of the CTF0.4-KC film was confirmed through hemolysis and cytotoxicity tests. Together, the aforementioned results demonstrated the outstanding antibacterial and fresh-keeping properties of CTF0.4-KC. These desirable properties highlight the potential use of CTF0.4-KC films in food preservation applications.
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Affiliation(s)
- Yifan Pan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Liang Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Bangfeng Fu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Junchen Zhuo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Peng Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jiafeng Xi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Di Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Lenan Yao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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Jin S, Yu Y, Xing J, Cao J, Li J, Li K, Xiao H. Versatile synthesis of cellulose film with excellent electrothermal/photothermal dual responsiveness by introducing MXene and small molecule self-assembled nanosphere. Carbohydr Polym 2024; 343:122441. [PMID: 39174122 DOI: 10.1016/j.carbpol.2024.122441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 06/25/2024] [Accepted: 06/26/2024] [Indexed: 08/24/2024]
Abstract
Plant-derived biomaterials have great application prospects in solving environmental pollution and sustainable resource utilization, but the insufficient mechanical strength and lack of functional responsiveness often limit their further development. Inspired by natural small molecules functionalization, a vacuum-assisted filtration nanofibrillated cellulose (NFC)-based film with excellent antibacterial properties, mechanical strength, and electrothermal/photothermal dual-responsiveness was fabricated. As a natural bioactive molecule, antibacterial cinnamaldehyde (CA) is grafted onto tannic acid (TA) rich in pyrogallols via a small molecule self-assembly strategy, and then co-assembled with zinc acetate (ZA) through ion crosslinking to synthesize the functional TACA@ZA nanospheres. After incorporating the MXene and TACA@ZA, an inorganic-organic 3D network system was established in the NFC matrix through dynamic intermolecular hydrogen bonding and strong ionic cross-linking. The mechanical strength and toughness of hybrid composites are remarkably improved by 83.6 % and 418.9 %, respectively. Due to the synergistic effects of MXene and TACA@ZA, the designed NFC-based film also shows significantly enhanced antibacterial activity, UV-blocking ability, as well as photothermal and electrothermal performance. This bioinspired small molecule functionalization strategy opens an innovative design concept for the fabrication of multirole NFC-based biomaterials, which has great application prospects in the commercial fields of multifunctional adhesives, electronic devices, UV shielding coatings, and antibacterial materials.
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Affiliation(s)
- Shicun Jin
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China
| | - Yuqing Yu
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China
| | - Jieping Xing
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China
| | - Jinfeng Cao
- State Key Laboratory of Efficient production of Forest Resources, Key Laboratory of Wood Material Science and Utilization (Beijing Forestry University), Ministry of Education, Beijing 100083, China
| | - Jianzhang Li
- State Key Laboratory of Efficient production of Forest Resources, Key Laboratory of Wood Material Science and Utilization (Beijing Forestry University), Ministry of Education, Beijing 100083, China
| | - Kuang Li
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing 210037, China.
| | - Huining Xiao
- Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick E3B5A3, Canada.
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Sahraeian S, Niakousari M, Fazaeli M, Hosseini SMH. Fabrication and study on dually modified starch embedded in alginate hydrogel as an encapsulation system for Satureja essential oil. Carbohydr Polym 2023; 322:121331. [PMID: 37839843 DOI: 10.1016/j.carbpol.2023.121331] [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: 07/05/2023] [Revised: 08/06/2023] [Accepted: 08/22/2023] [Indexed: 10/17/2023]
Abstract
This study aimed to investigate how the types and order of modifications influence the structure and physicochemical characteristics of modified porous starch. The work focuses on the encapsulation of essential oil in hydrophobic microcapsules embedded in sodium alginate hydrogels. FTIR spectra indicated successful esterification of starch with OSA. 1047:1022 cm-1 and 1022:995 cm-1 band ratios of FTIR spectra revealed increased crystallinity due to enzymatic modification, supported by XRD patterns. Porous-OSA (PO) starch had 1.5 times higher degree of substitution (DS) than OSA-porous (OP) starch, confirmed by the intense peak at 0.85 ppm in 1H NMR spectra. SEM images displayed larger particles and smaller pore diameter in OP compared to PO and porous starch, indicating amylolytic enzyme inhibition by OSA. Loading efficiency (LE) showed no significant difference between OP and PO microcapsules (≈70 %), both significantly higher other starch microcapsules. OP and PO microcapsules exhibited sustained release, with enhanced antibacterial activity. Alginate hydrogels preserved about 60 % antioxidant and 90 % antibacterial activities of SEO against 2 h of UV radiation. These findings suggest that the order of modification could not affect the functional properties of final microcapsules. Additionally, the importance of alginate hydrogels as the protective and second wall material was disclosed.
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Affiliation(s)
- Shahriyar Sahraeian
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| | - Mahboubeh Fazaeli
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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Zhao Y, Xiao M, Eweys AS, Bai J, Darwesh OM, Xiao X. Cinnamaldehyde Alleviates the Oxidative Stress of Caenorhabditis elegans in the Presence of Lactic Acid. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:683-690. [PMID: 37688685 DOI: 10.1007/s11130-023-01094-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/10/2023] [Indexed: 09/11/2023]
Abstract
Cinnamaldehyde is an excellent natural antioxidant with high antioxidant activity, but its function in food or human digestive tract under acidic conditions remains to be studied. The effects of cinnamaldehyde in the presence of lactic acid on oxidative stress of Caenorhabditis elegans and the underlying molecular mechanisms were investigated in the present study. Results showed that cinnamaldehyde with or without lactic acid exhibited good antioxidant ability, represented by high SOD and CAT activities in C. elegans, while lactic acid exerted no effect on the antioxidant enzymes. Trace elements, like Cu, Fe, or Se, are important for the activities of antioxidant enzymes. Data of metal elements analysis revealed that cinnamaldehyde made big differences on the levels of Mn, Cu, Se of worms compared with single lactic acid treatment. Moreover, mechanistic study suggested that in the presence of lactic acid, cinnamaldehyde could enhance the expressions of akt-2, age-1 to increase the antioxidant activities. In addition, we found that lactic acid was able to change the metabolic profile of cinnamaldehyde in C. elegans, characterized by nucleosides and amino acids, which were involved in the purine metabolism, the biosynthesis, and metabolism of some amino acids, etc. This study provides a theoretical basis for further revealing the functional activity and mechanism of cinnamaldehyde under acidic conditions.
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Affiliation(s)
- Yansheng Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Mei Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Aya Samy Eweys
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
- Food Science Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Osama M Darwesh
- Agricultural Microbiology Department, National Research Centre, Cairo, 12622, Egypt
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.
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Wang Z, Zhou D, Liu D, Zhu B. Food-grade encapsulated polyphenols: recent advances as novel additives in foodstuffs. Crit Rev Food Sci Nutr 2023; 63:11545-11560. [PMID: 35776082 DOI: 10.1080/10408398.2022.2094338] [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
A growing inclination among consumers toward the consumption of natural products has propelled the usage of natural compounds as novel additives. Polyphenols are among the most popular candidates of natural food additives with multiple functionalities and bioactivities but are limited by instability. In this regard, a series of food-grade encapsulated polyphenols has been tailored for incorporating into food formulations as novel additives, which could better satisfy the complicated industry processing. This review seeks to present the most recent discussions regarding their application status in diverse foodstuffs as novel additives, involving functionalities, action mechanisms, and relevant encapsulation technologies. The scientific findings confirm that such novel additives show positive effects on physicochemical, sensory, and nutritional properties as well as the shelf life of diverse food matrices. However, poor heat resistance is still the major defect that restricts their application in thermal processes. Future research should focus on the evaluation of the compatibility and applicability of encapsulated polyphenols in real food processes as well as track and deepen their molecular action mechanisms in the context of complex foodstuffs. Innovation of existing encapsulation technologies should also be concerned in the future to bridge the gap between lab and scale-up production.
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Affiliation(s)
- Zonghan Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, Zhejiang, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Dayong Zhou
- National Engineering Research Center of Seafood, Dalian, China
- College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, Zhejiang, China
- Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou, China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Dalian, China
- College of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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Hashemi Gahruie H, Eskandari MH, Sadeghi R, Hosseini SMH. Atmospheric Pressure Cold Plasma Modification of Basil Seed Gum for Fabrication of Edible Film Incorporated with Nanophytosomes of Vitamin D 3 and Tannic Acid. Foods 2022; 12:foods12010071. [PMID: 36613285 PMCID: PMC9818373 DOI: 10.3390/foods12010071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/17/2022] [Accepted: 12/20/2022] [Indexed: 12/25/2022] Open
Abstract
The purpose of this work was to first investigate the impact of cold plasma (CP) treatment, performed at various times (0-30 min), on the characteristics of basil seed gum (BSG), as well as the fabrication of functional edible films with the modified BSG. FT-IR spectra of CP-treated BSG revealed change at 1596 and 1718 cm-1, indicating the formation of carbonyl groups. Both untreated and CP-modified BSG dispersions showed shear-thinning behavior with a higher apparent viscosity for the CP-modified dispersions at studied temperatures. Untreated BSG dispersion and the one treated by CP for 10 min revealed time-independent behavior, while those treated for 20 and 30 min showed a rheopectic behavior. CP-modified BSG dispersion had higher G', G″, and complex viscosity than untreated BSG. Higher contact angle for the CP-modified BSG suggested enhanced hydrophobic nature, while the surface tension was lower compared to the untreated BSG. SEM micrographs revealed an increase in the surface roughness of treated samples. Moreover, modified BSG was successfully used for the preparation of edible film incorporating tannic acid and vitamin D3-loaded nanophytosomes with high stability during storage compared to the free form addition. The stability of encapsulated forms of vitamin D3 and tannic acid was 39.77% and 38.91%, more than that of free forms, respectively. In conclusion, CP is an appropriate technique for modifying the properties of BSG and fabrication of functional edible films.
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Affiliation(s)
- Hadi Hashemi Gahruie
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
| | - Rohollah Sadeghi
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Seyed Mohammad Hashem Hosseini
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
- Correspondence:
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Sun J, Leng X, Zang J, Zhao G. Bio-based antibacterial food packaging films and coatings containing cinnamaldehyde: A review. Crit Rev Food Sci Nutr 2022; 64:140-152. [PMID: 35900224 DOI: 10.1080/10408398.2022.2105300] [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
As a typical bioactive compound from the bark and leaves of the trees of the genus Cinnamomum, cinnamaldehyde (CIN) is natural and safe. Its excellent antibacterial activity against various foodborne microorganisms is growingly regarded as a promising additive for improving and enhancing the properties of bio-based packaging films/coatings. This review systematically summarized the bio-based food packaging films/coatings containing CIN developed recently. The effects of CIN incorporation on physical and chemical properties of the antibacterial food packaging films/coatings, including thickness, color index, transparency, water content, water solubility, water contact angle, mechanical performances, water barrier performances, and antibacterial performances, were discussed. Simultaneously, this work also concluded that an explanation of the antibacterial mechanism of CIN and preparation methods of bio-based packaging films/coatings containing CIN/CIN carriers. Notably, the incorporation of CIN into the films/coatings could enhance their antibacterial performance extend the shelf-life of various foods, such as fish, meats, vegetables, fruits, and other perishable food, while improving their physical and chemical properties. Although incorporating CIN into food packaging films/coatings has been extensively studied, long-term follow-up research on the human safety of active food packaging films/coatings containing CIN needs to be carried out.
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Affiliation(s)
- Jishuai Sun
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Xiaojing Leng
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Jiachen Zang
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Guanghua Zhao
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
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