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Betancur-D´Ambrosio MC, Pérez-Cervera CE, Barrera-Martinez C, Andrade-Pizarro R. Antimicrobial activity, mechanical and thermal properties of cassava starch films incorporated with beeswax and propolis. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:782-789. [PMID: 38410275 PMCID: PMC10894146 DOI: 10.1007/s13197-023-05878-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 09/18/2023] [Accepted: 10/16/2023] [Indexed: 02/28/2024]
Abstract
Edible films can be formed from different polymeric compounds. The use of starch has gained extra value; because it can be used in combination with plasticizers and lipids, helping to improve mechanical properties. Besides, with the addition of an antimicrobial, the function of these films can be extended. The objective of this research was to evaluate the effect of native cassava starch, beeswax and ethanolic propolis extract (EPE) on the mechanical, thermal and inhibitory properties against the Aspergillus niger fungus. An experimental Box-Behnken design with three factors: cassava starch concentration (2-4%w/v), beeswax (0.5-0.9%w/w) and EPE (1-4%v/w) was used. The films obtained were opaque and with low mechanical properties. EPE concentration affected tensile strength, elongation at break (EB) and Young's modulus (YM), and cassava starch content only affected EB and YM. In thermal properties, the weight loss was affected by the cassava starch-beeswax interaction, where the most loss occurred at high levels of these factors in the temperature range of 200-360 °C. The films reduced the growth of the Aspergillus niger by 51%, where the beeswax-EPE interaction had a significant positive effect. The characteristics of the developed films suggest that they would be more acceptable as fruit and vegetable coatings.
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El-Sakhawy M, Salama A, Tohamy HAS. Applications of propolis-based materials in wound healing. Arch Dermatol Res 2023; 316:61. [PMID: 38151671 PMCID: PMC10752841 DOI: 10.1007/s00403-023-02789-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 10/25/2023] [Accepted: 11/20/2023] [Indexed: 12/29/2023]
Abstract
Due to its excellent antiseptic efficacy and antimicrobial properties, propolis has shown attractive advantages in wound dressings. However, an inclusive review of the propolis-based materials as a wound dressing is still lacking. The current short review summarizes the skin wound healing process, relates evaluation parameters, and then reviews the refined propolis-based materials dressings such as antimicrobial property, adhesion and hemostasis, anti-inflammatory and substance delivery. The approaches implemented to achieve these functions are classified and discussed. Furthermore, applications of propolis wound dressing for treating different types of wounds such as heal wounds, burns, and ulcers are presented. The future directions of propolis-based wound dressings for wound healing are further proposed. This review showed that propolis-based materials might be a promising new dressing for wound occlusion and tissue repairing.
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Affiliation(s)
- Mohamed El-Sakhawy
- Cellulose and Paper Department, National Research Centre, 33 El Bohouth St., Dokki, P.O. 12622, Giza, Egypt.
| | - Ahmed Salama
- Cellulose and Paper Department, National Research Centre, 33 El Bohouth St., Dokki, P.O. 12622, Giza, Egypt
| | - Hebat-Allah S Tohamy
- Cellulose and Paper Department, National Research Centre, 33 El Bohouth St., Dokki, P.O. 12622, Giza, Egypt
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do Nascimento A, Toneto LC, Lepaus BM, Valiati BS, Faria-Silva L, de São José JFB. Effect of Edible Coatings of Cassava Starch Incorporated with Clove and Cinnamon Essential Oils on the Shelf Life of Papaya. MEMBRANES 2023; 13:772. [PMID: 37755194 PMCID: PMC10534760 DOI: 10.3390/membranes13090772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 08/07/2023] [Accepted: 08/20/2023] [Indexed: 09/28/2023]
Abstract
Applying edible coatings added with plant essential oils is a strategy used to delay ripening processes in climacteric fruits such as papaya. Formulations comprising 3% or 4% cassava starch (w/v), added with clove or cinnamon essential oils (2 mL/L), were tested for microbial inhibition (in vitro) purposes. Moreover, these fruits' physicochemical and microbiological aspects were assessed at 25 °C, for 12 days. Slight variations in pH and Brix values were observed during storage. On the other hand, there were no significant variations in carotenoid contents over storage time. The papaya fruits' coating contributed to reducing their weight loss from 40.66% (uncoated sample) to 24.10% on the 12th storage day, as well as delayed changes often observed during the ripening process. The 4% cassava starch coatings added with essential oils were more efficient in reducing microbiological levels. The herein proposed treatments reduced aerobic mesophilic bacteria, as well as molds and yeast counts, by 1.48 and 1.95 log CFU/g, on average, respectively, in comparison to the control sample. The assessed microorganism counts were higher in the uncoated sample than in the coated papaya fruits, after 12 days of storage. Thus, the tested coatings can potentially delay the emergence of post-harvest changes; consequently, they can help improve the quality of papaya fruits and extend their shelf life.
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Affiliation(s)
- Allisson do Nascimento
- Graduation in Nutrition, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil
| | - Letícia Crestan Toneto
- Graduation in Nutrition, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil
| | - Bárbara Morandi Lepaus
- Postgraduation Program in Nutrition and Health, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil; (B.M.L.); (B.S.V.)
| | - Bárbara Santos Valiati
- Postgraduation Program in Nutrition and Health, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil; (B.M.L.); (B.S.V.)
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Advances in propolis and propolis functionalized coatings and films for fruits and vegetables preservation. Food Chem 2023; 414:135662. [PMID: 36808021 DOI: 10.1016/j.foodchem.2023.135662] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023]
Abstract
Propolis, as a natural active substance, is rich in polyphenols, with low toxicity, antioxidant, antifungal and antibacterial properties, which can be applied to the post-harvest preservation of fruits and vegetables. Propolis extracts and propolis functionalized coatings and films have exhibited good freshness in various types of fruits and vegetables as well as fresh-cut vegetables. They are mainly used to prevent water loss after harvesting, to inhibit the infestation of bacteria and fungi after harvesting and to enhance the firmness and apparent quality of fruits and vegetables. Moreover, propolis and propolis functionalized composites have a small or even insignificant effect on the physicochemical parameters of fruits and vegetables. Furthermore, how to cover the special smell of propolis itself so that it does not affect the flavor of fruits and vegetables, and the application of propolis extract in wrapping paper and packaging bag of fruits and vegetables, are worthwhile to further investigate.
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Prakoso FAH, Indiarto R, Utama GL. Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging. Polymers (Basel) 2023; 15:2800. [PMID: 37447446 DOI: 10.3390/polym15132800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 06/21/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
According to a profusion of academic studies on the use of organic materials or biopolymers as key components, the current trajectory of food packaging techniques is showing a positive inclination. Notably, one such biopolymer that has attracted much attention is edible film. The biopolymers that have been stated as constitutive components are composed of polysaccharides, lipids, proteins, or a combination of these, which work together to reinforce one another's properties and create homogenous mixtures. An edible film provides a clear, thin layer that encases foodstuffs, including their packaging. The production and use of edible film have recently been the focus of much research in the field of food polymers. Extending the shelf life of food goods is the goal of this research. Given their great susceptibility to change brought on by outside forces or pollutants, which may result in oxidative rancidity, the proper storage of nutrient-dense food items, particularly meat products, deserves careful study. Many edible films have been found to contain active ingredients, such antimicrobials or antioxidants, that can successfully prevent the spoiling of meat products, a process that can happen in a short amount of time. Surprisingly, a number of scholarly examinations reveal that edible film may be cooked alongside meat because of its organic makeup. We hope that the use of edible film will lead to a more environmentally responsible method of food packaging than has previously been possible.
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Affiliation(s)
- Fauzi Atsani Harits Prakoso
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung Sumedang Km. 21 Jatinangor, Sumedang 45363, Indonesia
| | - Rossi Indiarto
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung Sumedang Km. 21 Jatinangor, Sumedang 45363, Indonesia
| | - Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung Sumedang Km. 21 Jatinangor, Sumedang 45363, Indonesia
- Centre for Environment and Sustainability Science, Universitas Padjadjaran, Jalan Sekeloa Selatan I No. 1, Bandung 40134, Indonesia
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Preparation, characteristics, and soil-biodegradable analysis of corn starch/nanofibrillated cellulose (CS/NFC) and corn starch/nanofibrillated lignocellulose (CS/NFLC) films. Carbohydr Polym 2023; 309:120699. [PMID: 36906356 DOI: 10.1016/j.carbpol.2023.120699] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/26/2023] [Accepted: 02/11/2023] [Indexed: 02/17/2023]
Abstract
The objective of this study was to produce high-performance and biodegradable starch nanocomposites through film casting by using corn starch/nanofibrillated cellulose (CS/NFC) and corn starch/nanofibrillated lignocellulose (CS/NFLC). NFC and NFLC were obtained by super grinding process and added to fibrogenic solutions (1, 3, and 5 g/100 g of starch). The addition of NFC and NFLC from 1 to 5 % was verified to be influential in enhancing mechanical properties (tensile, burst, and tear index) and reducing WVTR, air permeability, and essential properties in food packaging materials. But, in comparison to control samples, the addition of NFC and NFLC from 1 to 5 % decreased the opacity, transparency, and tear index of films. In acidic solutions, produced films were more soluble than in alkaline or water solutions. The soil-biodegradability analysis showed that after 30 days of exposure to soil, the control film lost 79.5 % of its weight. The weight loss of all films was >81 % after 40 days. The results of this study may contribute to expanding the industrial applications of both NFC and NFLC by laying a basis for preparing high-performance CS/NFC or CS/NFLC.
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Hosseini SF, Mousavi Z, McClements DJ. Beeswax: A review on the recent progress in the development of superhydrophobic films/coatings and their applications in fruits preservation. Food Chem 2023; 424:136404. [PMID: 37257280 DOI: 10.1016/j.foodchem.2023.136404] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 03/28/2023] [Accepted: 04/30/2023] [Indexed: 06/02/2023]
Abstract
Recently, the design and fabrication of bio-inspired superhydrophobic materials using natural lipid additives such as beeswax (BW) have aroused great attention in food packaging as they can minimize the transfer rate of water molecules and have effective moisture barriers. This review discusses the recent progress in the design and fabrication of BW-containing edible films/coatings (e.g., emulsion and blend films, bilayer materials, bionanocomposites, and antimicrobial materials) and their potential applications on the postharvest life and quality attributes of various fruits. Incorporation of BW into polysaccharides- and proteins-based emulsion films effectively improved their hydrophobicity, water vapor, and UV/visible light barrier properties, as well as the film tensile properties. The addition of nanoparticles to BW-based polymeric matrices often results in improved physico-mechanical properties. BW coatings have been also applied to prolong the shelf-life of various climacteric fruits, however, optimization of the wax concentration can be further investigated to develop targeted food storage systems.
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Affiliation(s)
- Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Mazandaran, Iran.
| | - Zahra Mousavi
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356, Noor, Mazandaran, Iran
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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Rosseto M, Rigueto CVT, Alessandretti I, de Oliveira R, Raber Wohlmuth DA, Loss RA, Dettmer A, Richards NSPDS. Whey-based polymeric films for food packaging applications: a review of recent trends. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3217-3229. [PMID: 36329662 DOI: 10.1002/jsfa.12310] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 10/31/2022] [Accepted: 11/04/2022] [Indexed: 06/16/2023]
Abstract
The food industry is always looking for new strategies to extend the shelf life of food. In recent years, the focus has been on edible films and coatings. These play an essential role in the quality, safety, transport, storage, and display of a wide variety of fresh and processed foods and contribute to environmental sustainability. In this sense, this study aimed to carry out a bibliometric analysis and literature review on the production of whey-based films for application in food packaging. Whey-based films have different characteristics when compared to other biopolymers, such as antimicrobial and immunomodulatory capacity. A wide variety of compounds were found that can be incorporated into whey films, aiming to overcome their limitations related to high solubility and low mechanical properties. These compounds range from plasticizing agents, secondary biomacromolecules added to balance the polymer matrix (gelatin, starch, chitosan), and bioactive agents (essential oils, pigments extracted from plants, and other antimicrobial agents). The most cited foods as application matrix were meat (fish, chicken, ham, and beef), in addition to different types of cheese. Edible and biodegradable films have the potential to replace synthetic polymers, combining social, environmental, and economic aspects. The biggest challenge on a large scale is the stability of physical, chemical, and biological properties during application. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Marieli Rosseto
- Federal University of Santa Maria (UFSM), Rural Science Center, Postgraduate Program in Food Science and Technology (PPGCTA), Santa Maria, Brazil
| | - Cesar Vinicius Toniciolli Rigueto
- Federal University of Santa Maria (UFSM), Rural Science Center, Postgraduate Program in Food Science and Technology (PPGCTA), Santa Maria, Brazil
| | - Ingridy Alessandretti
- Faculty of Agronomy and Veterinary Medicine (FAMV), University of Passo Fundo (UPF), Postgraduate Program in Food Science and Technology (PPGCTA), Passo Fundo, Brazil
| | - Rafaela de Oliveira
- Faculty of Engineering and Architecture (FEAR), Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, Brazil
| | - Daniela Alexia Raber Wohlmuth
- Faculty of Engineering and Architecture (FEAR), Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, Brazil
| | - Raquel Aparecida Loss
- Food Engineering Department, Faculty of Architecture and Engineering (FAE), Mato Grosso State University (UNEMAT), Barra do Bugres, Brazil
| | - Aline Dettmer
- Faculty of Agronomy and Veterinary Medicine (FAMV), University of Passo Fundo (UPF), Postgraduate Program in Food Science and Technology (PPGCTA), Passo Fundo, Brazil
- Faculty of Engineering and Architecture (FEAR), Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, Brazil
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9
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Recent advances in biomolecule-based films and coatings for active and smart food packaging applications. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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10
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Ardjoum N, Chibani N, Shankar S, Salmieri S, Djidjelli H, Lacroix M. Incorporation of Thymus vulgaris essential oil and ethanolic extract of propolis improved the antibacterial, barrier and mechanical properties of corn starch-based films. Int J Biol Macromol 2023; 224:578-583. [PMID: 36270401 DOI: 10.1016/j.ijbiomac.2022.10.146] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/26/2022] [Accepted: 10/16/2022] [Indexed: 11/05/2022]
Affiliation(s)
- Nadjat Ardjoum
- Laboratoire des Matériaux Polymères Avancés (LMPA), Département Génie des Procédés, Faculté de Technologie, Université de Bejaia, Route de Targa Ouzemour 06000, Algeria
| | - Nacera Chibani
- Laboratoire des Matériaux Polymères Avancés (LMPA), Département Génie des Procédés, Faculté de Technologie, Université de Bejaia, Route de Targa Ouzemour 06000, Algeria
| | - Shiv Shankar
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), MAPAQ Research Chair in Food Safety and qUality, INRS-Armand-Frappier Health Biotechnology Research Centre, 531 des Prairies Blvd, Laval, QC H7V 1B7, Canada
| | - Stephane Salmieri
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), MAPAQ Research Chair in Food Safety and qUality, INRS-Armand-Frappier Health Biotechnology Research Centre, 531 des Prairies Blvd, Laval, QC H7V 1B7, Canada
| | - Hocine Djidjelli
- Laboratoire des Matériaux Polymères Avancés (LMPA), Département Génie des Procédés, Faculté de Technologie, Université de Bejaia, Route de Targa Ouzemour 06000, Algeria
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), MAPAQ Research Chair in Food Safety and qUality, INRS-Armand-Frappier Health Biotechnology Research Centre, 531 des Prairies Blvd, Laval, QC H7V 1B7, Canada.
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Tran HD, Le HM, Mai CH, Nguyen VB. Physicochemical Properties of Beeswax: The Effects of Cooking Methods and Harvesting Positions. J Oleo Sci 2023; 72:979-984. [PMID: 37793823 DOI: 10.5650/jos.ess23115] [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: 10/06/2023] Open
Abstract
Beeswax is an important agricultural product in many developing countries and its quality can be affected by various factors of the harvesting and processing. This study compared the extraction yield as well as physicochemical properties of beeswax melted by different methods (solar energy and conventional method) and collected at different positions (surface of honeycomb and the old nest cakes). Obtained results showed that melting method mainly affected the recovery yield of beeswax and did not cause significant changes of chemical properties of products. However, samples collected at the surface of honeycomb seemed to have a higher quality in compared to samples collected from the old nest cakes.
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Affiliation(s)
- Huong Dinh Tran
- Faculty of Chemical Engineering and Food Technology, Nong Lam University
| | - Hoang Minh Le
- Faculty of Chemical Engineering and Food Technology, Nong Lam University
| | - Cang Huynh Mai
- Faculty of Chemical Engineering and Food Technology, Nong Lam University
| | - Viet Bao Nguyen
- Faculty of Chemical Engineering and Food Technology, Nong Lam University
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Polysaccharide-Based Biodegradable Films: An Alternative in Food Packaging. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3040044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Packaging can mitigate the physical, chemical, and microbiological phenomena that affects food products’ quality and acceptability. However, the use of conventional packaging from non-renewable fossil sources generates environmental damage caused by the accumulation of non-biodegradable waste. Biodegradable films emerge as alternative biomaterials which are ecologically sustainable and offer protection and increase food product shelf life. This review describes the role of biodegradable films as packaging material and their importance regarding food quality. The study emphasizes polysaccharide-based biodegradable films and their use in foods with different requirements and the advances and future challenges for developing intelligent biodegradable films. In addition, the study explores the importance of the selection of the type of polysaccharide and its combination with other polymers for the generation of biodegradable films with functional characteristics. It also discusses additives that cause interactions between components and improve the mechanical and barrier properties of biodegradable films. Finally, this compilation of scientific works shows that biodegradable films are an alternative to protecting perishable foods, and studying and understanding them helps bring them closer to replacing commercial synthetic packaging.
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Bio-Nanocomposite Based on Edible Gelatin Film as Active Packaging from Clarias gariepinus Fish Skin with the Addition of Cellulose Nanocrystalline and Nanopropolis. Polymers (Basel) 2022; 14:polym14183738. [PMID: 36145881 PMCID: PMC9506570 DOI: 10.3390/polym14183738] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/23/2022] [Accepted: 09/01/2022] [Indexed: 11/22/2022] Open
Abstract
This study develops bio-nano composite gelatin-based edible film (NEF) by combining nanogelatin, cellulose nanocrystal (CNC), and nanopropolis (NP) fillers to improve the resulting film characteristics. The NEF was characterized in terms of thickness, swelling, pH, water content, solubility, vapor and oxygen permeability, mechanical properties, heat resistance, morphology, transparency, and color. The results showed that the thickness and swelling increased significantly, whilst the pH did not significantly differ in each treatment. The water content and the water solubility also showed no significant changes with loadings of both fillers. At the same time, vapor and oxygen permeability decreased with addition of the fillers but were not significantly affected by the loading amounts. The heat resistance properties increased with the filler addition. Tensile strength and Young’s modulus increased for the films loaded with >3% CNC. The elongation at break showed a significant difference together with transparency and color change. The greater the CNC concentration and NP loading were, the darker the resulting transparency and the color of the NEF. Overall results show a considerable improvement in the properties of the resulting NEFs with the incorporation of CNC and NP fillers.
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A Comprehensive Characterization of Biodegradable Edible Films Based on Potato Peel Starch Plasticized with Glycerol. Polymers (Basel) 2022; 14:polym14173462. [PMID: 36080537 PMCID: PMC9460672 DOI: 10.3390/polym14173462] [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: 08/05/2022] [Revised: 08/20/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
Potatoes are a source of starch, which is an eco-friendly alternative to petrochemicals in plastic production. Increasing potato production also creates agricultural waste that could be converted to potato peel starch (PPS) and developed as films. A response surface method approach was employed to optimize the bioconversion of PPS (2, 4, and 6% w/v) and compared with carboxymethyl cellulose (CMC)-based films. The microstructure analysis of PPSF showed increased thickness, decreased swelling power, water solubility, and vapor permeability, which were linked to increased molecular interactions as a function of PPS increments. However, low-starch PPSF exhibited high transparency, good mechanical properties, and thermal stability (high melting temperature), pliability, and accelerated seawater and soil biodegradation (~90%: 20 and 50 days, respectively). All films exhibited thermal stability at >100 °C and retained similar amorphous characteristics, evidenced by their flexibility, which confirmed the potential use for PPS in packaging perishable and cooled foods.
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Characterization and Antifungal Activity of Pullulan Edible Films Enriched with Propolis Extract for Active Packaging. Foods 2022; 11:foods11152319. [PMID: 35954086 PMCID: PMC9368179 DOI: 10.3390/foods11152319] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/07/2022] [Accepted: 08/01/2022] [Indexed: 02/04/2023] Open
Abstract
Active pullulan films with the addition of 3, 5 or 10% propolis extract produced by the casting method were tested in the study. Propolis extracts from Bochnia County, Siedlce County and Ełk County (Poland) were used. The appearance of the films was characterized, as well as physical parameters (thickness, moisture content, water solubility), tensile strength (TS), elongation at break (EB), optical characteristics (light transparency, UV barrier, color) and antifungal properties. The antifungal activity of the films was tested by the disc diffusion method against yeast (Candida albicans, C. krusei, Saccharomyces cerevisiae, Rhodotorula mucilaginosa) and mold (Alternaria solani, Fusarium solani, Rhizopus stolonifer, Colletotrichum gloeosporioides, C. cladosporioides, Aspergillus niger, A. ochraceus, Mucor mucedo, Penicillium expansum, P. chrysogenum). The origin of propolis influenced the color and water solubility of the films. The addition of increasing concentrations of propolis extract increased the film thickness and the intensity of the yellow color, extended the water dissolution time of the film and reduced the values of TS and EB. The addition of propolis extract in the pullulan film improved UV radiation protection but decreased light transparency. The antifungal activity increased significantly with the increasing concentration of propolis extract in the film, regardless of the origin of propolis. Molds showed greater sensitivity to pullulan films containing propolis extract than yeasts. In general, films made of pullulan with the addition of propolis extract can be considered as natural active packaging to protect against the growth of fungi in food.
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Liu R, Zhang R, Zhai X, Li C, Hou H, Wang W. Effects of beeswax emulsified by octenyl succinate starch on the structure and physicochemical properties of acid-modified starchfilms. Int J Biol Macromol 2022; 219:262-272. [PMID: 35931295 DOI: 10.1016/j.ijbiomac.2022.07.235] [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: 05/27/2022] [Revised: 07/15/2022] [Accepted: 07/30/2022] [Indexed: 11/28/2022]
Abstract
This work aimed to develop a novel strategy to modulate the distribution of beeswax in acid-modified starch films via tuning octenyl succinate starch (OSS) ratios and to elucidate their structure-property relationships. The apparent viscosity and storage modulus of the film-forming solution decreased with the increase of OSS ratio. Attenuated total reflectance-fourier transform infrared (ATR-FTIR) spectroscopy revealed that the hydrogen bond in the film-forming network was cleaved with the presence of OSS. Scanning electron microscope (SEM), atomic force microscope (AFM), and X-ray diffraction (XRD) demonstrated that OSS ratio had an obvious effect on the formation and distribution of beeswax crystal particles. Uniform distribution of beeswax effectively enhanced the hydrophobicity and water barrier properties of films and performed preferable elongation at break but at the expense of tensile strength and optical properties. The films with higher OSS ratio (>12 %) presented higher thermal stability. This study provides new information on the rational design of emulsified films to obtain desirable physicochemical properties by tuning the distribution of beeswax.
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Affiliation(s)
- Ruiping Liu
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Rui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Xiaosong Zhai
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Cheng Li
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China.
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17
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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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Agyemang B, Grabulos J, Hubert O, Bourlieu C, Nigen M, Lebrun M, Coffigniez F, Guillard V, Brat P. Properties of beeswax antifungal coatings obtained by high‐pressure homogenisation and their application for preserving bananas during storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bridget Agyemang
- CIRAD ‐ UMR‐ Qualisud, Dpt Persyst Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD Université de La Réunion Montpellier France
| | - Joel Grabulos
- CIRAD ‐ UMR‐ Qualisud, Dpt Persyst Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD Université de La Réunion Montpellier France
| | - Olivier Hubert
- CIRAD ‐ UMR‐ Qualisud, Dpt Persyst Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD Université de La Réunion Montpellier France
| | - Claire Bourlieu
- Département Génie Biologique Alimentaire ‐ Équipe I2M Polytech Montpellier, UMR IATE Montpellier France
| | - Michael Nigen
- Département Génie Biologique Alimentaire ‐ Équipe I2M Polytech Montpellier, UMR IATE Montpellier France
- IATE, Univ Montpellier, INRAE, Institut Agro Montpellier France
| | - Marc Lebrun
- CIRAD ‐ UMR‐ Qualisud, Dpt Persyst Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD Université de La Réunion Montpellier France
| | - Fanny Coffigniez
- Département Génie Biologique Alimentaire ‐ Équipe I2M Polytech Montpellier, UMR IATE Montpellier France
| | - Valérie Guillard
- Département Génie Biologique Alimentaire ‐ Équipe I2M Polytech Montpellier, UMR IATE Montpellier France
| | - Pierre Brat
- CIRAD ‐ UMR‐ Qualisud, Dpt Persyst Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD Université de La Réunion Montpellier France
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19
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De Carli C, Aylanc V, Mouffok KM, Santamaria-Echart A, Barreiro F, Tomás A, Pereira C, Rodrigues P, Vilas-Boas M, Falcão SI. Production of chitosan-based biodegradable active films using bio-waste enriched with polyphenol propolis extract envisaging food packaging applications. Int J Biol Macromol 2022; 213:486-497. [PMID: 35640852 DOI: 10.1016/j.ijbiomac.2022.05.155] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 05/10/2022] [Accepted: 05/22/2022] [Indexed: 12/18/2022]
Abstract
Developing biodegradable active films has been a promising green approach to overcoming global concerns over the environmental pollution and human health caused by plastic utilization. This study aimed to develop active films based on chitosan (CS), produced from waste crayfish (Procambarus clarkii) shells enriched with bioactive extract (5-20%) of propolis (PS) and to characterize its properties, envisaging food packaging applications. The chromatographic profile of PS extract confirmed its richness, with 41 phenolic compounds. With increasing extract addition to the chitosan, the thickness of the films increased from 61.7 to 71.7 μm, causing a reduction in the light transmission rate, along with a greenish colour shift. The interactions between PS extract and CS was confirmed by infrared spectroscopy, at the same time that the microstructural integrity of the films was checked on the scanning electron microscopy micrographs. The findings also showed that addition of PS enhanced the films thermal stability and mechanical properties e.g., tensile modulus, yield strength, and stress at break. Besides, it improved the antioxidant and antimicrobial activities. Overall, CS-based composite films seem a promising green alternative to petroleum-based synthetic plastics allowing to extend the shelf life of food products due to their eco-friendly nature.
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Affiliation(s)
- Cristiane De Carli
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Universidade Tecnológica Federal do Paraná - UTFPR, Campus Medianeira, 85884-000 Medianeira, Brazil
| | - Volkan Aylanc
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Kheira M Mouffok
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Arantzazu Santamaria-Echart
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Filomena Barreiro
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Andreia Tomás
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Celeide Pereira
- Universidade Tecnológica Federal do Paraná - UTFPR, Campus Medianeira, 85884-000 Medianeira, Brazil
| | - Paula Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Miguel Vilas-Boas
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Soraia I Falcão
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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20
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Blancas-Benitez FJ, Montaño-Leyva B, Aguirre-Güitrón L, Moreno-Hernández CL, Fonseca-Cantabrana A, Romero-Islas LDC, González-Estrada RR. Impact of edible coatings on quality of fruits: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109063] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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21
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Jaízia dos Santos Alves M, Rodrigues Monteiro A, Ayala Valencia G. Antioxidant nanoparticles based on starch and the phenolic compounds from propolis extract: Production and physicochemical properties. STARCH-STARKE 2022. [DOI: 10.1002/star.202100289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
| | | | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
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22
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Effect of metakaolin content on mechanical and water barrier properties of cassava starch films. SOUTH AFRICAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1016/j.sajce.2022.03.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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23
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Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava ( Manihot esculenta Crantz) Varieties. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:6064545. [PMID: 34926679 PMCID: PMC8674075 DOI: 10.1155/2021/6064545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/10/2021] [Revised: 11/03/2021] [Accepted: 11/20/2021] [Indexed: 12/04/2022]
Abstract
Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications. Flours prepared from five cassava varieties, namely, Kirikawadi, MU51, Swarna, Shani, and Suranimala, were analyzed for proximate composition and physicochemical, functional, and antioxidant properties using standard methods. Flours from tested cassava varieties contained <1% crude fat and <2% crude protein. Flour from MU51 contained the highest amount of HCN (48.05 mg/kg) while flour from Suranimala contained the lowest (4.85 mg/kg). Total starch and amylose contents of flours were significantly lower (p < 0.05) than those of commercial wheat flour. Flour from Suranimala contained approximately similar amylopectin content as commercial wheat flour. Water absorption capacity, oil absorption capacity, water solubility index, swelling power, emulsion activity, and emulsion stability of flours from five cassava varieties were significantly higher (p < 0.05) than those of commercial wheat flour. Swarna was identified as the richest source of phenolic compounds (4.44 mmol GAE/100 g dry weight) among the five varieties. Results showed the promising application potential of flours from these five cassava varieties in different food applications such as weaning foods, bakery foods, and edible films.
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24
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Arruda IR, Souza MP, Soares PA, Albuquerque PB, Silva TD, Medeiros PL, Silva MV, Correia MT, Vicente AA, Carneiro-da-Cunha MG. Xyloglucan and Concanavalin A based dressings in the topical treatment of mice wound healing process. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100136] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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25
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Thermoplastic starch/beeswax blend: Characterization on thermal mechanical and moisture absorption properties. Int J Biol Macromol 2021; 190:224-232. [PMID: 34481857 DOI: 10.1016/j.ijbiomac.2021.08.201] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 08/26/2021] [Accepted: 08/27/2021] [Indexed: 11/21/2022]
Abstract
Cassava starch has acquired many attentions owing to its ability to be developed as thermoplastic cassava starch (TPCS) where it can be obtained in low cost, making it to be one of alternatives to substitute petroleum-based plastic. An attempt was made to investigate the thermal, mechanical and moisture absorption properties of thermoplastic cassava starch blending with beeswax (TPCS-BW) fabricated using hot moulding compression method in the range of beeswax loading from 0, 2.5, 5 to 10 wt%. Addition of beeswax has significantly reduced tensile strength, elongation and flexural strength while improving tensile modulus and flexural modulus until 5 wt% beeswax. Incorporation of 10 wt% beeswax has successfully produced the lowest value of moisture absorption and water solubility among the bio-composite which might be attributed to the beeswax's hydrophobic properties in improving water barrier of the TPCS-BW bio-composite. Furthermore, the addition of beeswax resulted in the appearance of irregular and rough fractured surface. Meanwhile, fourier transform infrared (FT-IR) spectroscopy presented that incorporation of beeswax in the mixture has considerably improve hydrogen bonding of blends indicating good interaction between starch and beeswax. Hence, beeswax with an appropriate loading value able to improve the functional properties of TPCS-BW bio-composite.
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26
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Improvement of the Performance of Chitosan- Aloe vera Coatings by Adding Beeswax on Postharvest Quality of Mango Fruit. Foods 2021; 10:foods10102240. [PMID: 34681289 PMCID: PMC8534360 DOI: 10.3390/foods10102240] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/17/2021] [Accepted: 09/17/2021] [Indexed: 11/18/2022] Open
Abstract
The effect of the application of chitosan–Aloe vera coatings emulsified with beeswax (0, 0.5, 1, 1.5 and 2%) during storage of Mangifera indica L. (cv Anwar Ratol) was investigated. Particle size of emulsions was reduced significantly with an increase in beeswax concentration. Water vapor permeability of the coatings was reduced by 43.7% with an increase in concentration of beeswax to 2%. The coated mangoes (at all concentrations of beeswax) exhibited reduced weight loss, delayed firmness loss, minimized pH change, maintained the total soluble solid contents, and retained free radical scavenging activity and total phenolic contents when stored at 18 °C and 75 ± 5% R.H. The best results were produced with a formulation containing 2.0% beeswax. Antimicrobial properties of chitosan and Aloe vera coatings were also improved with an increase in beeswax concentration and remarkably reduced the disease incidence in mangoes. In conclusion, beeswax-emulsified chitosan–Aloe vera coatings can be effectively used to increase the shelf life and marketable period of mangoes.
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Lisitsyn A, Semenova A, Nasonova V, Polishchuk E, Revutskaya N, Kozyrev I, Kotenkova E. Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation. Polymers (Basel) 2021; 13:1592. [PMID: 34063360 PMCID: PMC8156411 DOI: 10.3390/polym13101592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/12/2021] [Accepted: 05/13/2021] [Indexed: 12/13/2022] Open
Abstract
Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.
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Affiliation(s)
- Andrey Lisitsyn
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Anastasia Semenova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Viktoria Nasonova
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ekaterina Polishchuk
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
| | - Natalia Revutskaya
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Ivan Kozyrev
- Department of Scientific, Applied and Technological Developments, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia; (A.L.); (A.S.); (V.N.); (N.R.); (I.K.)
| | - Elena Kotenkova
- Experimental Clinic and Research Laboratory for Bioactive Substances of Animal Origin, V. M. Gorbatov Federal Research Center for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia;
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28
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An experimental study on characteristics of sago starch film treated with methanol extract from Artemisia sieberi Besser. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00895-w] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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29
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Díaz-Montes E, Castro-Muñoz R. Edible Films and Coatings as Food-Quality Preservers: An Overview. Foods 2021; 10:249. [PMID: 33530469 PMCID: PMC7912451 DOI: 10.3390/foods10020249] [Citation(s) in RCA: 108] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/07/2020] [Accepted: 12/09/2020] [Indexed: 02/07/2023] Open
Abstract
Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticoman, Ciudad de México 07340, Mexico;
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, Toluca de Lerdo 50110, Mexico
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