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Yang J, Punia Bangar S, Rizwan Khan M, Hammouda GA, Alam P, Zhang W. Biopolymer-based packaging films/edible coatings functionalized with ε-polylysine: New options for food preservation. Food Res Int 2024; 187:114390. [PMID: 38763652 DOI: 10.1016/j.foodres.2024.114390] [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: 12/05/2023] [Revised: 03/27/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
In light of the commendable advantages inherent in natural polymers such as biocompatibility, biodegradability, and cost-effectiveness, researchers are actively engaged in the development of biopolymer-based biodegradable food packaging films (BFPF). However, a notable limitation is that most biopolymers lack intrinsic antimicrobial activity, thereby restricting their efficacy in food preservation. To address this challenge, various active substances with antibacterial properties have been explored as additives to BFPF. Among these, ε-polylysine has garnered significant attention in BFPF applications owing to its outstanding antibacterial properties. This study provides a brief overview of the synthesis method and chemical properties of ε-polylysine, and comprehensively examines its impact as an additive on the properties of BFPF derived from diverse biopolymers, including polysaccharides, proteins, aliphatic polyesters, etc. Furthermore, the practical applications of various BFPF functionalized with ε-polylysine in different food preservation scenarios are summarized. The findings underscore that ε-polylysine, functioning as an antibacterial agent, not only directly enhances the antimicrobial activity of BFPF but also serves as a cross-linking agent, interacting with biopolymer molecules to influence the physical and mechanical properties of BFPF, thereby enhancing their efficacy in food preservation.
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Affiliation(s)
- Jun Yang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Gehan A Hammouda
- Department of Chemistry, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, 11942, Saudi Arabia
| | - Pravej Alam
- Department of Biology, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, 11942, Saudi Arabia
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
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2
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Yong Y, Gu Y, Nabeel Ahmad H, Wang L, Wang R, Zhu J. Design and characterization of tannic acid/ε-polylysine biocomposite packaging films with excellent antibacterial and antioxidant properties for beef preservation. Food Chem 2024; 439:138155. [PMID: 38081095 DOI: 10.1016/j.foodchem.2023.138155] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 11/22/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
The shelf life of beef is shortened by microbial infection, which limits its supply in the market. Active packaging film is expected to overcome this difficulty. In this study, an antibacterial/antioxidant SS-ε-PL-TA biocomposite film made by soy protein isolate/sodium alginate/ε-polylysine/tannic acid was designed and prepared. Due to the formation of hydrogen bonds and enhanced hydrophobic interactions, the biocomposite film showed enhanced mechanical property. Tensile strength increased from 22.8 ± 2.59 MPa to 64.34 ± 6.22 MPa, and elongation at break increased from 7.70 ± 1.07 % to 13.98 ± 0.22 %. The composite film displayed excellent antibacterial activity owing to the damage to cell membranes and biofilms of bacteria. Furthermore, the antioxidant activity also significantly increased (DPPH ∙ scavenging activity was 78.0 %). The shelf life of beef covered with the SS-ε-PL-TA film was extended by 3 days compared to the control group by decreasing lipid oxidation and inhibiting bacterial growth, showing a good application potential in food packaging.
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Affiliation(s)
- Yueyuan Yong
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yingying Gu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Lining Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ruiqi Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China.
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3
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Li H, Liu M, Ju X, Zhang H, Xia N, Wang J, Wang Z, Rayan AM. Physico-Chemical Characteristics of pH-Driven Active Film Loading with Curcumin Based on the Egg White Protein and Sodium Alginate Matrices. Foods 2024; 13:1340. [PMID: 38731711 PMCID: PMC11083475 DOI: 10.3390/foods13091340] [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: 03/25/2024] [Revised: 04/24/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
The low solubility and stability of fat-soluble curcumin in water limit its application in active packaging. This study explored the use of a pH-driven method to investigate the preparation and enhancement of the performance of films loaded with curcumin in a matrix of sodium alginate (Alg) and egg white protein (EWP). In this study, the EWP, Alg, and curcumin primarily bind through hydrogen bonding, electrostatic interactions, and hydrophobic interactions. Compared to EWP films, the films loaded with curcumin through the pH-driven method exhibited enhanced extensibility and water resistance, with an elongation at break (EB) of 103.56 ± 3.13% and a water vapor permeability (WVP) of 1.67 ± 0.03 × 10-10 g·m/m2·Pa·s. The addition of Alg improved the encapsulation efficiency and thermal stability of curcumin, thereby enhancing the antioxidant activity of the film through the addition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals, which resulted in 106.95 ± 2.61 μg TE/g and 144.44 ± 8.89 μg TE/g, respectively. It is noteworthy that the detrimental effect of Alg on the color responsiveness of films containing curcumin has also been observed. This study provides a potential strategy and consideration for the loading of low water-soluble active substances and the preparation of active packaging.
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Affiliation(s)
- Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Xinyi Ju
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Jing Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.L.); (N.X.)
| | - Ahmed M. Rayan
- Agricultural College, Suez Canal University, Ismailia 41522, Egypt;
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4
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Wang Q, Duan Y, Huang Y, Teng Y, Li C, Tao Y, Lu J, Du J, Wang H. Multifunctional soybean protein isolate-graft-carboxymethyl cellulose composite as all-biodegradable and mechanically robust mulch film for "green" agriculture. Carbohydr Polym 2024; 323:121410. [PMID: 37940245 DOI: 10.1016/j.carbpol.2023.121410] [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: 07/22/2023] [Revised: 09/08/2023] [Accepted: 09/15/2023] [Indexed: 11/10/2023]
Abstract
Multifunctional mulch films with robust mechanical behaviors of biopolymer-based biodegradable mulch materials were highly demanded in promoting the development of "green" agriculture. Herein, a sort of mechanically robust and all-biodegradable soybean protein isolate-graft‑sodium carboxymethyl cellulose composite mulch film was innovatively proposed through the amidation reactions between -COOH on protonated sodium carboxymethyl cellulose and -NH2 on soybean protein isolate. Arising from the reinforced intermolecular interactions upon chemical covalent bonds and physical hydrogen bonds, the maximum tensile strength and the elongation at break were increased from 10.61 MPa and 20.67 % for sodium carboxymethyl cellulose film to 42.15 MPa and 24.8 % for the optimized soybean protein isolate-graft‑sodium carboxymethyl cellulose composite mulch film, respectively. In addition, experimental results showed that the optimized soybean protein isolate-graft‑sodium carboxymethyl cellulose composite mulch film possesses soil moisture retention and controlled urea release properties. When employed as mulch film in practice, the cabbage seed presents higher germination when soil was covered with this versatile mulch film compared to commercial low-density polyethylene mulch film. Our discoveries build a prototype for the manufacture of eco-friendly mulch films with high mechanical strength, soil moisture retention, controlled urea release features.
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Affiliation(s)
- Qiansen Wang
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Yujia Duan
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Ying Huang
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Yilin Teng
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Chao Li
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Yehan Tao
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Jie Lu
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Jian Du
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.
| | - Haisong Wang
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.
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5
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Zhang X, Zhang R, Zhao S, Wang T, Zhang B, Zhao H. Development, characterization and functional properties of sodium alginate-based films incorporated with Schisandra chinensis extract-natamycin complex. Int J Biol Macromol 2023; 253:127435. [PMID: 37844825 DOI: 10.1016/j.ijbiomac.2023.127435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/05/2023] [Accepted: 10/11/2023] [Indexed: 10/18/2023]
Abstract
Because of the impact of petroleum-based polymers on environmental deterioration and the need for safe, efficient, and functional packaging films, a sodium alginate (SA)-based film incorporating a Schisandra chinensis extract (SCE)-natamycin (NA) complex was developed for the desired physical and functional properties. The incorporation of SCE-NA into SA-based films decreased the water vapor transmission rate (WVTR), moisture content (MC), and hydrophilicity of the films and improved their opacity, elongation at break (EAB), and thermal stability. Scanning Electron Microscopy (SEM), Fourier Transform Infrared (FTIR), X-ray photoelectron spectroscopy (XPS), and X-ray Diffraction (XRD) analyses showed that SA, SCE, and NA had positive interactions and compatibility. In addition, the antimicrobial activity analysis indicated that the SA-SCE-NA film-forming solutions had satisfactory antimicrobial activity against Staphylococcus aureus, Escherichia coli, Saccharomyces cerevisiae, and Aspergillus niger. SA-based composite films have been used to coat cucumbers and blueberries to extend their shelf life. Compared to the neat SA film, the shelf life of cucumbers treated with the SA-SCE-NA film increased by 6 days compared to that in the untreated group at 28 °C, and the shelf life of blueberries increased by 5 days at 4 °C, revealing its potential utilization in food packaging.
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Affiliation(s)
- Xue Zhang
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Rui Zhang
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Shuhui Zhao
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Tao Wang
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Bolin Zhang
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Hongfei Zhao
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
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6
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Yaashikaa PR, Kamalesh R, Senthil Kumar P, Saravanan A, Vijayasri K, Rangasamy G. Recent advances in edible coatings and their application in food packaging. Food Res Int 2023; 173:113366. [PMID: 37803705 DOI: 10.1016/j.foodres.2023.113366] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 07/20/2023] [Accepted: 07/22/2023] [Indexed: 10/08/2023]
Abstract
The food packaging industries are facing the challenge of food waste generation. This can be addressed through the use of edible coating materials. These coatings aid in extending the shelf life of food products, reducing waste. The key components of these coatings include food-grade binding agents, solvents, and fillers. The integration of polysaccharide, protein, lipids, bioactive and composite-based materials with edible coating matrix aids to combat substantial post-harvest loss of highly perishable commodities and elevates the quality of minimally processed food. The aim of this review is to introduce the concept of edible coatings and discuss the different coating materials used in the food industry, along with their properties. Additionally, this review aims to classify the coating types based on characteristic features and explore their application in various food processing industries. This review provides a comprehensive overview of edible coatings, including the integration of polysaccharides, proteins, lipids, bioactive, and composite-based materials into the coating matrix. This review also addresses the significant post-harvest loss of highly perishable commodities and emphasizes the enhancement of quality in minimally processed food. Furthermore, the antimicrobial, anti-corrosive, and edible characteristics are highlighted, showcasing their potential applications in different food packaging industries. Moreover, it also discusses the challenges, safety and regulatory aspects, current trends, and future perspectives, aiming to shed light on the commercialization and future investigation of edible coatings.
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Affiliation(s)
- P R Yaashikaa
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai 602195, Tamil Nadu, India
| | - R Kamalesh
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai 602195, Tamil Nadu, India
| | - P Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam 603110, Tamil Nadu, India; Centre of Excellence in Water Research (CEWAR), Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam 603110, Tamil Nadu, India.
| | - A Saravanan
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, Chennai 602195, Tamil Nadu, India
| | - K Vijayasri
- Department of Biotechnology, Center for Food Technology, Anna University, Chennai 600025, India
| | - Gayathri Rangasamy
- School of Engineering, Lebanese American University, Byblos, Lebanon; University Centre for Research and Development & Department of Civil Engineering, Chandigarh University, Gharuan, Mohali, Punjab 140413, India
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7
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Yekta R, Assadpour E, Hosseini H, Jafari SM. The influence of ionic polysaccharides on the physicochemical and techno-functional properties of soy proteins; a comprehensive review. Carbohydr Polym 2023; 319:121191. [PMID: 37567722 DOI: 10.1016/j.carbpol.2023.121191] [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: 04/15/2023] [Revised: 06/12/2023] [Accepted: 07/08/2023] [Indexed: 08/13/2023]
Abstract
Since the world's population has surged in recent decades, the need for sustainable as well as environmentally friendly protein sources is growing. However, there are daunting challenges in utilizing these protein sources in the food industry due to their poor techno-functional properties compared with animal proteins. Numerous procedures have been introduced to improve plant protein functionalities with related pros and cons. Among them, complexation with polysaccharides is considered a safe and effective process for modulating plant proteins' technological and industrial applications. Notwithstanding the nutritional value of soy protein (SP) as a "complete protein," it is a crucial protein commercially because of its rank as the highest-traded plant-based protein worldwide. The current review deals with SP complexation with ionic polysaccharides, including chitosan, alginate, carrageenan, and xanthan gum, and their effects on the physicochemical and techno-functional properties of SP. Accordingly, the structure of SP and the abovementioned polysaccharides have been considered for a better understanding of the possible interactions. Then, the changes in the physicochemical and functional properties of SP and their potential applications in the formulation of plant-based food products have been discussed. Overall, ionic polysaccharides at optimum conditions would improve the functional properties of SP by altering its secondary structure, making it suitable for a wide range of applications in the food industry.
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Affiliation(s)
- Reza Yekta
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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8
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Li S, Wang X, Luo Y, Chen Z, Yue T, Cai R, Muratkhan M, Zhao Z, Wang Z. A green versatile packaging based on alginate and anthocyanin via incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions. Int J Biol Macromol 2023; 249:126134. [PMID: 37543266 DOI: 10.1016/j.ijbiomac.2023.126134] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Accepted: 08/02/2023] [Indexed: 08/07/2023]
Abstract
This study aims to develop a versatile intelligent packaging based on alginate (Alg) and anthocyanin (Ant) by incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions. Firstly, bacterial cellulose nanocrystals (BCNs) matrix produced from kombucha was incorporated with camellia oil into via ultrasonic triggering, forming a stable and multifunctional camellia oil-bacterial cellulose nanocrystal Pickering nanoemulsions (CBPE). The microstructure and rheology results of the emulsion confirmed the stabilized preparation of CBPE. Subsequently, the CBPE was integrated into the three-dimensional network structure composed of alginate/anthocyanin. The composite film (Alg-Ant-CBPE) was designed through Ca2+ crosslinking, intermolecular hydrogen bonding and dehydration condensation. The fabricated color indicator films with different concentrations of CBPE (0.1 %-0.4 %), showed varying degree of improvement in hydrophobicity, UV shielding, mechanical strength, thermal stability, water vapor barrier properties and antioxidant capacities. When applied to yogurt, the Alg-Ant-CBPE4 exhibited more pronounced color changes compared to Alg-Ant, enabling visual detection of food freshness. In conclusion, the incorporation of Pickering nanoemulsion provides an effective and promising approach to enhance the performance of polysaccharide-based intelligent packaging.
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Affiliation(s)
- Shiqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Xingnan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Yong Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Zilin Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Marat Muratkhan
- Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Nur-Sultan 010000, Kazakhstan
| | - Zidan Zhao
- Institute of Quality Standards and Testing Technology for Agricultural Products (Ningxia), Yinchuan 750002, Ningxia, China.
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China.
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9
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Eslami Z, Elkoun S, Robert M, Adjallé K. A Review of the Effect of Plasticizers on the Physical and Mechanical Properties of Alginate-Based Films. Molecules 2023; 28:6637. [PMID: 37764413 PMCID: PMC10534897 DOI: 10.3390/molecules28186637] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/12/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
In recent years, there has been a growing attempt to manipulate various properties of biodegradable materials to use them as alternatives to their synthetic plastic counterparts. Alginate is a polysaccharide extracted from seaweed or soil bacteria that is considered one of the most promising materials for numerous applications. However, alginate potential for various applications is relatively limited due to brittleness, poor mechanical properties, scaling-up difficulties, and high water vapor permeability (WVP). Choosing an appropriate plasticizer can alleviate the situation by providing higher flexibility, workability, processability, and in some cases, higher hydrophobicity. This review paper discusses the main results and developments regarding the effects of various plasticizers on the properties of alginate-based films during the last decades. The plasticizers used for plasticizing alginate were classified into different categories, and their behavior under different concentrations and conditions was studied. Moreover, the drawback effects of plasticizers on the mechanical properties and WVP of the films are discussed. Finally, the role of plasticizers in the improved processing of alginate and the lack of knowledge on some aspects of plasticized alginate films is clarified, and accordingly, some recommendations for more classical studies of the plasticized alginate films in the future are offered.
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Affiliation(s)
- Zahra Eslami
- Center for Innovation in Technological Ecodesign (CITE), University of Sherbrooke, Sherbrooke, QC J1K 2R1, Canada; (Z.E.); (M.R.)
- Research Center for High Performance Polymer and Composite Systems (CREPEC), Montreal, QC H3A 0C3, Canada
| | - Saïd Elkoun
- Center for Innovation in Technological Ecodesign (CITE), University of Sherbrooke, Sherbrooke, QC J1K 2R1, Canada; (Z.E.); (M.R.)
- Research Center for High Performance Polymer and Composite Systems (CREPEC), Montreal, QC H3A 0C3, Canada
| | - Mathieu Robert
- Center for Innovation in Technological Ecodesign (CITE), University of Sherbrooke, Sherbrooke, QC J1K 2R1, Canada; (Z.E.); (M.R.)
- Research Center for High Performance Polymer and Composite Systems (CREPEC), Montreal, QC H3A 0C3, Canada
| | - Kokou Adjallé
- Environmental Biotechnology Laboratory, Eau Terre Environnement Research Centre, Institut National de la Recherche Scientifique (INRS), Quebec, QC G1K 9A9, Canada;
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10
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Li X, Lv J, Niu M, Liu S, Wu Y, Liu J, Xie J, Sun C, Wang YM. Characterization and Antibacterial Properties of Egg White Protein Films Loaded with ε-Polylysine: Evaluation of Their Degradability and Application. Foods 2023; 12:2431. [PMID: 37372641 DOI: 10.3390/foods12122431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/16/2023] [Accepted: 06/19/2023] [Indexed: 06/29/2023] Open
Abstract
There is an ongoing trend to design new kinds of food packaging materials with excellent properties which are environmentally friendly enough. The aim of this study was to prepare and characterize egg white protein (EWP)-based composite films with and without ε-polylysine (Lys), as well as to compare their physical-chemical properties, structural properties, degradation and antibacterial properties. The results showed that with the addition of Lys, the composite films showed a decreasing tendency of the water permeability due to the enhanced interaction between proteins and water molecules. As indicated by the structural properties, stronger cross-linking and intermolecular interactions happened with increasing concentration of Lys. In addition, the composite films presented excellent antibacterial activities against Escherichia coli and Staphylococcus aureus on chilled pork in the presence of Lys. Therefore, our prepared films might be used as a freshness-keeping material with an application in meat preservation. The biodegradation evaluation demonstrated that the composite films were environmental-friendly and have potential applications in the field of food packaging.
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Affiliation(s)
- Xin Li
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Jianhao Lv
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Minghao Niu
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Siqi Liu
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Yue Wu
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Jiahan Liu
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Jingwen Xie
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Chengfeng Sun
- School of Life Sciences, Yantai University, Yantai 264005, China
| | - Yue-Meng Wang
- School of Food and Biological Engineering, Yantai Institute of Technology, Yantai 264003, China
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11
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Wang L, Ji X, Cheng Y, Tao Y, Lu J, Du J, Wang H. All-biodegradable soy protein isolate/lignin composite cross-linked by oxidized sucrose as agricultural mulch films for green farming. Int J Biol Macromol 2022; 223:120-128. [PMID: 36374637 DOI: 10.1016/j.ijbiomac.2022.10.251] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/23/2022] [Accepted: 10/27/2022] [Indexed: 11/05/2022]
Abstract
Microplastics produced from the discarded traditional non-degradable mulch film deteriorate the ecological environment and pose a great threat to human health. Developing eco-friendly and biodegradable materials to substitute traditional plastic mulch film highly contributed to the progress of green agriculture. Herein, a category of eco-friendly and all-biodegradable soy protein isolate (SPI)/oxidized sucrose (OS)/Lignin mulch film was innovatively proposed by employing OS as green cross-linker and lignin as nanofiller under chemical/physical interaction. The cross-linking effect and hydrogen bonds between biopolymers act as sacrificial bonds for energy dissipation and effectively reinforced the intermolecular interactions as well as tensile strength from 6.67 MPa of pristine SPI film to 8.45 MPa of SPI/OS/Lignin film. Moreover, the SPI/OS/Lignin mulch film also presented excellent UV-shielding, moisture retention, heat preservation effect and sustained urea release properties. Benefitting from the above-mentioned merits, higher germination rate of cabbage seed was achieved when the natural soil was covered by such multifunctional mulch film compared to traditional low-density PE film. Our findings paved a solid way in rational designing and fabricating eco-friendly, low-cost and all-biodegradable mulch film to facilitate the crops growth, boosting the development of green farming.
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Affiliation(s)
- Louyu Wang
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Xingxiang Ji
- Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Yi Cheng
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Yehan Tao
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Jie Lu
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Jian Du
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China; Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Haisong Wang
- Liaoning Key Lab of Lignocellulose Chemistry and BioMaterials, Liaoning Collaborative Innovation Center for Lignocellulosic Biorefinery, College of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.
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12
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Preparation of hydrophobic composite membranes based on carboxymethyl cellulose and modified pectin: Effects of grafting a long-chain saturated fatty acid. Int J Biol Macromol 2022; 222:2318-2326. [DOI: 10.1016/j.ijbiomac.2022.10.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 09/26/2022] [Accepted: 10/04/2022] [Indexed: 11/05/2022]
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13
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Gharibzahedi SMT, Ahmadigol A, Khubber S, Altintas Z. Whey protein isolate/jujube polysaccharide-based edible nanocomposite films reinforced with starch nanocrystals for the shelf-life extension of banana: Optimization and characterization. Int J Biol Macromol 2022; 222:1063-1077. [PMID: 36181883 DOI: 10.1016/j.ijbiomac.2022.09.232] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 09/14/2022] [Accepted: 09/26/2022] [Indexed: 11/05/2022]
Abstract
The formulation of new bionanocomposite (BNC) films using whey protein isolates (WPI, 3.3-11.7 %)-jujube polysaccharide (JPS, 1.59-18.41 %)/starch nanocrystals (SNCs, 0.32-3.68 %) blends was optimized. The ultrasound-assisted acid hydrolysis produced ~63.1 nm SNCs from native starch with -24.3 mV ζ-potential. The extracted JPS purification led to a single symmetrical peak for galactoarabinan-rich fraction (1.35 × 105 Da). The optimal levels of barrier (oxygen (11.85 cm3 m-2 d-1 atm-1) and water vapor (3.22 × 10-10 g m-1 s-1 Pa-1) permeability rate), optical (opacity index (2.7 AU μm-1), total color difference (18.69), and whiteness index (77.40)), and thermal (glass transition temperature (-8.29 °C) and melting point (110.38 °C)) properties were obtained at 5.0 % WPI, 15.0 % JPS, and 3.0 % SNCs. The film-forming solution of optimal BNCs had a significant antibacterial effect against Staphylococcus aureus and Escherichia coli. The improved crystallinity of BNCs at an optimal SNC level was confirmed by the XRD. The AFM and SEM images confirmed a continuous and uniform network for the optimal BNCs without any pores or cracks accompanied by low surface roughness. The FTIR spectroscopy proved covalent interaction and hydrogen bonding among chemical functional groups of WPI and JPS reinforced with SNCs. The optimal BNC could preserve banana fruits with favorable physicochemical and microbial quality during storage.
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Affiliation(s)
- Seyed Mohammad Taghi Gharibzahedi
- Institute of Chemistry, Technical University of Berlin, Straße des 17 Juni 124, 10623 Berlin, Germany; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany.
| | - Adel Ahmadigol
- College of Food Science and Engineering, Islamic Azad University, Science and Research Branch, Tehran, Iran
| | - Sucheta Khubber
- School of Biotechnology & Bioinformatics, D.Y. Patil University, CBD Belapur, Navi Mumbai, India
| | - Zeynep Altintas
- Institute of Chemistry, Technical University of Berlin, Straße des 17 Juni 124, 10623 Berlin, Germany; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany.
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Wang H, Hu H, Zhang X, Zheng L, Ruan J, Cao J, Zhang X. Preparation, Physicochemical Characterization, and Antioxidant Activity of Naringin–Silk Fibroin–Alginate Microspheres and Application in Yogurt. Foods 2022; 11:foods11142147. [PMID: 35885390 PMCID: PMC9318321 DOI: 10.3390/foods11142147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/12/2022] [Accepted: 07/18/2022] [Indexed: 02/04/2023] Open
Abstract
Naringin is the major polyphenol in bitter orange peel with antioxidant property. However, its pH sensitivity, low solubility, and bitter taste limit its application in food. In this study, naringin–sodium alginate–silk fibroin microspheres were prepared by the ionic gel method. The loading capacity and encapsulation efficiency of naringin in microspheres were 13.2% and 77.6%, respectively. The morphology of microspheres was characterized by scanning electron microscopy. The X-ray diffractometry and differential scanning calorimetry results showed naringin was amorphous after encapsulation. Fourier-transform infrared spectroscopy and molecular docking analysis confirmed the intermolecular hydrogen bonds between naringin and sodium alginate. Naringin could release from the microspheres continuously under different pH conditions. Compared with free naringin, the 2,2-diphenyl-1-picrylhydrazyl scavenging activity and the stability of naringin microspheres were significantly improved. The application of naringin microspheres in yogurt indicated the precipitation of whey could be effectively reduced and the decline rate of pH was inhibited. The study suggested that naringin encapsulated microspheres were beneficial for improving the shelf life of this bioactive product as well as providing a new idea for functional yogurt.
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Preparation and Characterization of Yellow Peach Peel/Sodium Alginate/Glycerol Antioxidant Film Applicable for Oil Package. Polymers (Basel) 2022; 14:polym14091693. [PMID: 35566863 PMCID: PMC9105129 DOI: 10.3390/polym14091693] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 04/01/2022] [Accepted: 04/19/2022] [Indexed: 12/29/2022] Open
Abstract
This work was dedicated to improving the utilization rate of yellow peach peel (YPP), with the addition of sodium alginate (SA) and glycerol (G) to prepare a biodegradable antioxidant film. First, the formulation of the film was optimized via response surface methodology (RSM) combined with the multi-index comprehensive evaluation method, considering physical properties including tensile strength (TS), elongation at break (E%), water solution (WS) and light transmittance (T). The RSM results displayed the best process condition was 2.50% of YPP, 0.60% SA and 0.80% of G (based on water) and compared with pure YPP film and YPP-SA film, the optimized (YPP-SA-G) film presented excellent properties with TS of 21.52 MPa, E of 24.8%, T of 21.56% on 600 nm, and WS of 41.61%, the comprehensive evaluation score of the film was 0.700. Furthermore, the films were characterized by Fourier transform infrared (FTIR) spectroscopy, scanning electron microscope (SEM), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). FTIR analysis showed the main interaction of hydrogen between YPP, SA and G make the film has excellent compatibility, and the SEM images displayed that the film was dense and compacted with a little roughness. In addition, the optimized film had excellent thermal stability, suggested by TGA and XRD showed that the film’s crystal structure has been changed significantly when the SA and G were mixed in. The TPC and the ability of DPPH radical scavenging of the YPP-SA-G film was 17.68 mg·g−1 of GAE and 18.65%, then potential packaging applications were evaluated using soybean oil and the YPP-SA-G antioxidant film significantly decreased peroxide value (POV) to delay oil oxidation during storage. Therefore, the YPP-SA-G film is expected to provide a new theoretical basis for the use of food processing by-products and the packaging industry.
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