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Tan M, Zhong X, Xue H, Cao Y, Tan G, Li K. Polysaccharides from pineapple peel: Structural characterization, film-forming properties and its effect on strawberry preservation. Int J Biol Macromol 2024; 279:135192. [PMID: 39216587 DOI: 10.1016/j.ijbiomac.2024.135192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 07/10/2024] [Accepted: 08/28/2024] [Indexed: 09/04/2024]
Abstract
The growing demand for food safety has stimulated the development of new environmentally friendly food packaging. It is the development trend of food packaging in recent years by using natural polysaccharides as carriers and adding bioactive ingredients extracted from plants to prepare multifunctional films with antioxidant, antimicrobial and biodegradable properties. Herein, three polysaccharide components (PPE40, PPE60, and PPE80) from pineapple peel were extracted by ultrasound-assisted hot water extraction combined with gradient ethanol precipitation method, which all showed a certain scavenging activities against DPPH, ABTS, and hydroxyl radical. Then, the composite films were prepared by adding PPE40, PPE60 and PPE80 to chitosan. The results of SEM, FT-IR and XRD analysis showed that PPE40, PPE60 and PPE80 could interact with chitosan matrix. Furthermore, the addition of PPE40, PPE60, and PPE80 could improve the mechanical properties of the films, and promote the antibacterial activity of the films against B. subtilis, S. aureus and E. coli. Finally, the application of the composite films to strawberries showed that the addition of PPE40, PPE60 and PPE80 could delay the rapid decay of strawberries during storage. The results of this study showed that pineapple polysaccharides have a potential to be applied in the field of food packaging.
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Affiliation(s)
- Minghui Tan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xinping Zhong
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Hongxin Xue
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yinyin Cao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Guangdong Tan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
| | - Kuntai Li
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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2
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Zhang YC, Le QV, Gnoumou E, Liu BL, Srinophakun P, Wang CY, Chiu CY, Ng IS, Chen KH, Chang YK. Fabrication and characterization of antibacterial nanofiber membranes modified with chitosan and imidazolidinyl urea for potential use in biological waste treatments. Int J Biol Macromol 2024; 279:135364. [PMID: 39245120 DOI: 10.1016/j.ijbiomac.2024.135364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 09/02/2024] [Accepted: 09/04/2024] [Indexed: 09/10/2024]
Abstract
An ion exchange nanofiber membrane (AEA-COOH) was developed from polyacrylonitrile (PAN) nanofibers through chemical hydrolysis. It was further modified by grafting chitosan (CS) onto its surface, creating the AEA-COOH-CS membrane. Then, both membranes were covalently immobilized with imidazolidinyl urea (IU), resulting in AEA-COOH-IU and AEA-COOH-CS-IU membranes. This study analyzed their physical properties, antibacterial efficacy (AE), and reusability. Optimal conditions were identified: 50 kDa molecular weight of chitosan, pH 8 for IU modification, and 0.05 % IU concentration. The AEA-COOH-IU membrane achieved 96.15 % AE against Escherichia coli at an initial concentration of 2.0 × 107 CFU/mL, while the AEA-COOH-CS-IU membrane achieved 100 % AE. The AEA-COOH-CS-IU membrane maintained 95.04 % efficacy over 5 cycles, demonstrating superior durability. As a result, the AEA-COOH-CS-IU membrane has high potential for environmental applications such as water purification and wastewater treatment. Its robust antibacterial properties and reusability suggest a significant impact on ensuring cleaner water resources and prospective uses in the biomedical field, including medical device coatings and healthcare applications.
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Affiliation(s)
- Yi-Chang Zhang
- Department of Chemical Engineering, Ming Chi University of Technology, New Taipei City 243303, Taiwan
| | - Quang-Vinh Le
- Department of Chemical Engineering, Ming Chi University of Technology, New Taipei City 243303, Taiwan
| | - Edouard Gnoumou
- International Ph.D. Program in Innovative Technology of Biomedical Engineering and Medical Devices, Ming Chi University of Technology, New Taipei City 243303, Taiwan
| | - Bing-Lan Liu
- Department of Applied Chemistry, Chaoyang University of Technology, Taichung 413310, Taiwan
| | - Penjit Srinophakun
- Department of Chemical Engineering, Kasetsart University, 50 Ngamwongwan Road, Chatuchak, Bangkok 10900, Thailand
| | - Chi-Yun Wang
- International Ph.D. Program in Innovative Technology of Biomedical Engineering and Medical Devices, Ming Chi University of Technology, New Taipei City 243303, Taiwan; Bone and Joint Research Centre, Chang Gung Memorial Hospital, Taoyuan City 333423, Taiwan
| | - Chen-Yaw Chiu
- Department of Chemical Engineering, Ming Chi University of Technology, New Taipei City 243303, Taiwan
| | - I-Son Ng
- Department of Chemical Engineering, National Cheng Kung University, Tainan 70101, Taiwan.
| | - Kuei-Hsiang Chen
- Department of Chemical Engineering, Ming Chi University of Technology, New Taipei City 243303, Taiwan.
| | - Yu-Kaung Chang
- Department of Chemical Engineering and Materials Science, Yuan Ze University, Zhongli Dist., Taoyuan City 320315, Taiwan.
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3
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Noor AAM. Exploring the Therapeutic Potential of Terpenoids for Depression and Anxiety. Chem Biodivers 2024; 21:e202400788. [PMID: 38934531 DOI: 10.1002/cbdv.202400788] [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: 03/28/2024] [Revised: 06/19/2024] [Accepted: 06/19/2024] [Indexed: 06/28/2024]
Abstract
This review focus on the terpenoids as potential therapeutic agents for depression and anxiety disorders, which naturally found in a variety of plants and exhibit a wide range of biological activities. Among the terpenoids discussed in this review are α-pinene, β-caryophyllene, α-phellandrene, limonene, β-linalool, 1, 8-cineole, β-pinene, caryophyllene oxide, p-cymene, and eugenol. All of these compounds have been studied extensively regarding their pharmacological properties, such as neuroprotective effect, anti-inflammation, antibacterial, regulation of neurotransmitters and antioxidant effect. Preclinical evidence are reviewed to highlight their diverse mechanisms of action and therapeutic potential to support antidepressant and anxiolytic properties. Additionally, challenges and future directions are also discussed to emphasize therapeutic utility of terpenoids for mental health disorders. Overall, this review provides a promising role of terpenoids as novel therapeutic agents for depression and anxiety, with potential implications for the development of more effective and well-tolerated treatments in the field of psychopharmacology.
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Affiliation(s)
- Arif Azimi Md Noor
- Harvard Medical School, Department of Biomedical Informatics, 10 Shattuck Street Suite 514, Boston MA, 02115, United States of America
- Eyes Specialist Clinic, Raja Perempuan Zainab 2 Hospital, 15586, Kota Bharu, Kelantan, Malaysia
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4
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Lu Y, Xiong R, Tang Y, Yu N, Nie X, Zhang L, Meng X. An overview of the detection methods to the edible oil oxidation degree: Recent progress, challenges, and perspectives. Food Chem 2024; 463:141443. [PMID: 39353307 DOI: 10.1016/j.foodchem.2024.141443] [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: 05/13/2024] [Revised: 09/19/2024] [Accepted: 09/24/2024] [Indexed: 10/04/2024]
Abstract
Oil oxidation, the main quality-deteriorated reaction, would significantly and negatively influence its quality and safety during processing and storage. Evaluating oil oxidation degree is an effective strategy to enable early warning and ensure food safety. Herein, principles, recent progresses, advantages and shortcomings, representative applications, current challenges and promising perspectives, and summary tables of traditional (titration), instrumental (chromatography and spectroscopy), and especially rapid detection methods (chemical colorimetric methods and portable miniaturized devices) for evaluating oil oxidation degree are presented and reviewed. It is believed that rapid detection methods are the most promising practical candidate for detecting oil oxidation. Also, the interaction between advanced data-processing techniques and detection methods, and the systematic integration of whole analytical processes is proposed as next-generation perspectives in the oil oxidation evaluation. We wish to provide the knowledge of oil oxidation degree determination and enlighten novel strategies.
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Affiliation(s)
- Yuanchao Lu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Ruixin Xiong
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Yingcheng Tang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Xiaohua Nie
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Liangxiao Zhang
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China.
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5
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Yang L, Chen S, Ma N, Chen W, Zhang Z, Zhang H. Effect of gelatin edible coating with Aronia melanocarpa pomace polyphenols on the cold storage of chilled pork. Meat Sci 2024; 219:109677. [PMID: 39357111 DOI: 10.1016/j.meatsci.2024.109677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 07/30/2024] [Accepted: 09/24/2024] [Indexed: 10/04/2024]
Abstract
In this research, the Aronia melanocarpa pomace polyphenols (AMPPs) were extracted and purified. The purified AMPPs contained the most abundant chlorogenic acid (CGA) at 36.91 mg/100 mg, followed by chrysin at 8.61 mg/100 mg. At a concentration of 60 μg/mL, the purified AMPPs exhibited stronger scavenging activity against: DPPH radical, hydroxyl radical, ABTS∙+, and also showed greater Fe3+ reducing activity than the VC control group. To solve the problem of easy spoilage of chilled meat during storage, gelatin edible coatings containing Aronia melanocarpa pomace polyphenols, referred to as G/AMPPs, were investigated for their effect on the chilled storage of pork. At a 1:1 volume ratio of 1 % polyphenol solution to 3 % gelatin solution, the G/AMPPs coating effectively curbed pH, TVB-N, TVC, drip loss, and b* value increases in chilled pork, while delaying declines in hardness, adhesion, a* value and L* value; The TVB-N content and TVC values demonstrated that the G/AMPPs coating significantly extended the shelf life of chilled pork by up to 15 days. The results showed that G/AMPPs had good preservative, antibacterial and antioxidant effects on chilled pork and thus development of G/AMPPs based coating shows appeared to offer promise for meat preservation.
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Affiliation(s)
- Liu Yang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Sheng Chen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Ning Ma
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Wenwen Chen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Zhenyuan Zhang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Hongyuan Zhang
- Chemistry College, Baicheng Nomal University, Baicheng 137000, China.
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6
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Sasikumar T, Packialakshmi JS, Hong SJ, Ha SY, Shin GH, Kim JT. Functional composite films incorporating triphala-derived carbon dots for extending chicken preservation. Int J Biol Macromol 2024; 280:135856. [PMID: 39313049 DOI: 10.1016/j.ijbiomac.2024.135856] [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: 06/18/2024] [Revised: 08/29/2024] [Accepted: 09/19/2024] [Indexed: 09/25/2024]
Abstract
Triphala-based carbon dots (T-CDs) were successfully prepared using a simple one-step hydrothermal method. T-CDs were characterized by absorbance, fluorescence, Fourier-transform infrared, X-ray photoelectron spectroscopy, and high-resolution transmission electron microscopy. T-CDs showed bright blue fluorescence at 434 nm upon excitation at 360 nm. Functional composite films were prepared using poly(vinyl alcohol) and gelatin mixture by incorporating T-CDs and applied as a packaging film to extend the shelf life of chicken. The antibacterial activity of T-CDs against Listeria monocytogenes and Staphylococcus aureus was evaluated using well diffusion and colony count methods. T-CDs were evenly dispersed throughout the PVA/Gel solution to form a dense and uninterrupted film. They also formed strong bonds with polymer chains, which improved the tensile strength of the film from 32.44 to 42.70 MPa. Furthermore, the presence of T-CDs significantly enhanced the UV-blocking ability of the PVA/Gel films, achieving 99.7 % for UV-B and 97.2 % for UV-A. In addition, the PVA/Gel/T-CDs composite films showed excellent antioxidant, antimicrobial and UV-barrier properties, extending the shelf life of chicken. Therefore, the PVA/Gel/T-CDs composite films showed great potential as an active food packaging material to extend the shelf life and preserve the visual quality of packaged meat.
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Affiliation(s)
- Thangarasu Sasikumar
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Jeyakumar Saranya Packialakshmi
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Su Jung Hong
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Seong Yong Ha
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Gye Hwa Shin
- Department of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of Korea
| | - Jun Tae Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; BioNanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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7
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Chen W, Deng J, Wang D, Yang H, Yang J, Puangsin B, He X, Shi Z. Slow-release antimicrobial preservation composite coating based on bamboo-derived xylan-A new way to preserve blueberry freshness. Food Chem 2024; 463:141291. [PMID: 39303466 DOI: 10.1016/j.foodchem.2024.141291] [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: 06/09/2024] [Revised: 09/01/2024] [Accepted: 09/12/2024] [Indexed: 09/22/2024]
Abstract
In recent years, the biocompatibility and environmental friendliness of xylan-based materials have demonstrated great potential in the field of food packaging and coatings. In this study, the cationized xylan based composite coating (CXC) was developed using a hybrid system of cationic-modified bamboo xylan (CMX) and sodium alginate (SA) combined with thyme oil microcapsules (TM). The optimized CXC-B was composed of 1.27 % TM, 2.42 % CMX (CMX: SA = 3:2), and 96.31 % distilled water. When applied to the surface of a blueberry, the CXC-B treatment extended the ambient storage time of the fruit to 10 days while substantially reducing its morbidity (P < 0.05) and protecting its texture, flavor, and nutritional integrity. The resulting composite coating provides a promising solution to the problem of blueberry perishability during ambient storage.
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Affiliation(s)
- Wenge Chen
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, China; Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource, Southwest Forestry University, Yunnan Kunming 650224, China
| | - Jia Deng
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, China; Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource, Southwest Forestry University, Yunnan Kunming 650224, China.
| | - Dawei Wang
- Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China
| | - Haiyan Yang
- Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China
| | - Jing Yang
- Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China
| | - Buapan Puangsin
- Department of Forest Products, Faculty of Forestry, Kasetsart University, Bangkok 10900, Thailand.
| | - Xiahong He
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, China; Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource, Southwest Forestry University, Yunnan Kunming 650224, China.
| | - Zhengjun Shi
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, China; Yunnan Provincial Key Laboratory for Conservation and Utilization of In-forest Resource, Southwest Forestry University, Yunnan Kunming 650224, China.
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8
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Lu Y, Liu G, Zhang K, Wang Z, Xiao P, Liu C, Deng L, Li F, Pan G, He S, Gao J, Zhang J. Sprayable oxidized polyvinyl alcohol with improved degradability and sufficient mechanical property for fruit preservation. J Mater Chem B 2024; 12:8716-8732. [PMID: 39136412 DOI: 10.1039/d4tb00896k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/12/2024]
Abstract
Besides their limited preservation capacity and low biosafety, traditional fruit preservation procedures exacerbate "white pollution" because they utilize excessive plastic. Herein, an environmentally friendly one-pot method was developed to obtain degradable polyvinyl alcohol (PVA), where the hydroxyl radicals generated through the reaction between hydrogen peroxide (H2O2) and iron ions functioned to oxidize PVA. The oxidized PVA (OPVA-1.0) with abundant ketone groups, reduced crystallinity, and short molecular chains was completely degraded into H2O and CO2 after being buried in the soil for ∼60 days. An improvement in its degradation rate did not weaken the mechanical properties of OPVA-1.0 compared to other modified PVA films because the adverse effect of decreased crystallinity on its mechanical performance was offset by its ion coordination. Alternatively, the tensile strength or toughness of OPVA-1.0 was enhanced due to its internal multi-level interactions including molecular chain entanglement, hydrogen bonding, and metal coordination bonds. More interestingly, OPVA-1.0 was water-welded into various products in a recyclable way owing to its reversible physical bonds, where it was sprayed, dipped, or brushed conformally onto different perishable fruits to delay their ripening by 5-14 days. Based on the cellular biocompatibility and biosafety evaluations in mice, OPVA-1.0 obtained by the facile oxidation strategy was demonstrated to alleviate "white pollution" and delay the ripening of fruits effectively.
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Affiliation(s)
- Yi Lu
- Qingyuan Innovation Laboratory, 1 Xueyuan Road, Quanzhou 362801, P. R. China
- College of Chemical Engineering, Fuzhou University, 2 Xueyuan Road, Fuzhou 350108, P. R. China.
| | - Guoming Liu
- Shengli Clinical Medical College of Fujian Medical University, 134 East Street, Fuzhou 350001, P. R. China
- Department of Orthopedics, South Hospital of Fujian Province, Jinrong South Road, Fuzhou 350028, P. R. China
| | - Kaixin Zhang
- Qingyuan Innovation Laboratory, 1 Xueyuan Road, Quanzhou 362801, P. R. China
- College of Chemical Engineering, Fuzhou University, 2 Xueyuan Road, Fuzhou 350108, P. R. China.
| | - Ziyi Wang
- Qingyuan Innovation Laboratory, 1 Xueyuan Road, Quanzhou 362801, P. R. China
- College of Chemical Engineering, Fuzhou University, 2 Xueyuan Road, Fuzhou 350108, P. R. China.
| | - Peijie Xiao
- Qingyuan Innovation Laboratory, 1 Xueyuan Road, Quanzhou 362801, P. R. China
- College of Chemical Engineering, Fuzhou University, 2 Xueyuan Road, Fuzhou 350108, P. R. China.
| | - Changhua Liu
- Qingyuan Innovation Laboratory, 1 Xueyuan Road, Quanzhou 362801, P. R. China
- College of Chemical Engineering, Fuzhou University, 2 Xueyuan Road, Fuzhou 350108, P. R. China.
| | - Longying Deng
- Qingyuan Innovation Laboratory, 1 Xueyuan Road, Quanzhou 362801, P. R. China
- College of Chemical Engineering, Fuzhou University, 2 Xueyuan Road, Fuzhou 350108, P. R. China.
| | - Fenglu Li
- Qingyuan Innovation Laboratory, 1 Xueyuan Road, Quanzhou 362801, P. R. China
- College of Chemical Engineering, Fuzhou University, 2 Xueyuan Road, Fuzhou 350108, P. R. China.
| | - Gaoxing Pan
- MOE Key Laboratory for Analytical Science of Food Safety and Biology, College of Chemistry, Fuzhou University, 2 Xueyuan Road, Fuzhou 350108, P. R. China
| | - Shuxian He
- Qingyuan Innovation Laboratory, 1 Xueyuan Road, Quanzhou 362801, P. R. China
- College of Chemical Engineering, Fuzhou University, 2 Xueyuan Road, Fuzhou 350108, P. R. China.
| | - Jiefeng Gao
- School of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou 225002, Jiangsu, P. R. China
| | - Jin Zhang
- Qingyuan Innovation Laboratory, 1 Xueyuan Road, Quanzhou 362801, P. R. China
- College of Chemical Engineering, Fuzhou University, 2 Xueyuan Road, Fuzhou 350108, P. R. China.
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9
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Jiang Y, Sun Y, Wei C, Li X, Deng W, Wu S, Kong F, Sheng L. Development and characterization of curcumin-loaded chitosan/egg yolk freshness-keeping edible films for chilled fresh pork packaging application. Int J Biol Macromol 2024; 276:133907. [PMID: 39019376 DOI: 10.1016/j.ijbiomac.2024.133907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2024] [Revised: 07/07/2024] [Accepted: 07/14/2024] [Indexed: 07/19/2024]
Abstract
In this study, a novel fresh-keeping edible film was prepared using egg yolk (EY) and chitosan (CS) with varying concentrations of curcumin (Cur) for food packaging. The addition of Cur notably enhanced tensile strength, elongation at break, and water resistance from 15.70 MPa to 24.24 MPa, 43.79 % to 63.69 %, and 1.599 g·mm·(m2·h·kPa)-1 to 1.541 g·mm·(m2·h·kPa)-1, respectively. Cur also impacted moisture content, swelling degree, and film color. SEM revealed a uniform distribution of Cur, creating a smooth and dense film surface. FT-IR analysis suggested that hydrogen bonding facilitated Cur integration into the film network. The films demonstrated excellent UV-blocking and antioxidant properties attributed to Cur's chromogenic and phenolic hydroxyl groups. Consequently, they effectively inhibited lipid oxidation and weight loss in meat, thereby prolonging the shelf-life of chilled pork by at least 2 d. In conclusion, this study provided a simple and cost-effective idea to incorporate actives with EY as a natural emulsifier, presenting an effective solution for developing active packaging materials to enhance the safety and quality of meat products.
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Affiliation(s)
- Yiting Jiang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Engineering Center of Natural Polymers-based Medical Materials, Key Laboratory of Biomedical Polymers of Ministry of Education, College of Chemistry and Molecular Sciences, Wuhan University, Wuhan 430072, China
| | - Yunxin Sun
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chengfeng Wei
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiao Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wanqing Deng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Sirui Wu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fandi Kong
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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10
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Liu Z, Wang S, Liang H, Zhou J, Zong M, Cao Y, Lou W. A review of advancements in chitosan-essential oil composite films: Better and sustainable food preservation with biodegradable packaging. Int J Biol Macromol 2024; 274:133242. [PMID: 38897496 DOI: 10.1016/j.ijbiomac.2024.133242] [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: 03/06/2024] [Revised: 05/30/2024] [Accepted: 06/16/2024] [Indexed: 06/21/2024]
Abstract
In response to the environmental pollution caused by non-degradable and non-recyclable plastic packaging films (PPFs) and the resulting health concerns due to the migration of microplastics into food, the development of biodegradable food packaging films has gained great attention. Chitosan has been extensively utilized in the food industry owing to its abundant availability, exceptional biocompatibility, degradability, and antimicrobial properties. Chitosan-essential oil composite films (CEOs) represent a promising avenue to replace conventional PPFs. This review provides an overview of the advancements in CEOs over the past decade, focusing on the effects of essential oils (EOs) on CEOs in terms of antimicrobial activity, antioxidant effect, gas barrier, light barrier, and mechanical properties. It also offers insights into the controlled release of EOs in CEOs and summarizes the application of CEOs in fresh food preservation.
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Affiliation(s)
- Zhiqing Liu
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou, Guangdong 510640, China
| | - Siting Wang
- College of Food Science & Nutritional Engineering, China Agricultural University, No. 17 Tsinghua Dong Road, Beijing 100083, China
| | - Hui Liang
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou, Guangdong 510640, China
| | - Jintao Zhou
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou, Guangdong 510640, China
| | - Minhua Zong
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou, Guangdong 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, Guangdong, China
| | - Yufei Cao
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou, Guangdong 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, Guangdong, China.
| | - Wenyong Lou
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou, Guangdong 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, Guangdong, China.
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11
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Chen L, Wang L, Ma L, Wang C, Qin X, Wang M, Zhang X, Yang R, Fang B, An J. Synergistic Antioxidant Effects of Cysteine Derivative and Sm-Cluster for Food Applications. Antioxidants (Basel) 2024; 13:910. [PMID: 39199157 PMCID: PMC11351330 DOI: 10.3390/antiox13080910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2024] [Revised: 07/23/2024] [Accepted: 07/24/2024] [Indexed: 09/01/2024] Open
Abstract
The incorporation of antioxidants in food products is essential to prevent or delay deterioration, thereby addressing food spoilage. Thiol compounds, recognized for their natural antioxidant properties, are widely used in various foods; however, their antioxidant capacity is often limited. This study investigates the potential enhancement of thiol antioxidant capacity through the addition of a soluble, low-toxic inorganic Sm-cluster. Our findings demonstrate that the Sm-cluster significantly bolsters the antioxidant efficacy of thiol compounds. We explored, for the first time, the in vitro antioxidant activities of an Sm-oxo/hydroxy cluster combined with a cysteine derivative for potential food applications. The composition exhibited a robust inhibition of aromatic aldehyde flavor compound oxidation and displayed strong, dose-dependent DPPH (2,2-diphenyl-1-picrylhydrazine) radical scavenging activity. Notably, the antioxidant activity of the Sm-cluster/cysteine derivative was further enhanced under strong visible light conditions, which typically increased the likelihood of oxidation. These results suggest that the combination of inorganic cluster and thiol compounds presents a promising natural alternative to traditional antioxidants in the food industry.
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Affiliation(s)
- Lingxia Chen
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; (L.C.); (L.W.); (C.W.); (X.Q.); (M.W.); (X.Z.); (R.Y.)
| | - Lijun Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; (L.C.); (L.W.); (C.W.); (X.Q.); (M.W.); (X.Z.); (R.Y.)
| | - Lifu Ma
- Tianjin Rianlon Corporation Research Institute Analytic Center, Tianjin 300457, China;
| | - Chao Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; (L.C.); (L.W.); (C.W.); (X.Q.); (M.W.); (X.Z.); (R.Y.)
| | - Xinshu Qin
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; (L.C.); (L.W.); (C.W.); (X.Q.); (M.W.); (X.Z.); (R.Y.)
| | - Minlong Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; (L.C.); (L.W.); (C.W.); (X.Q.); (M.W.); (X.Z.); (R.Y.)
| | - Xiaohe Zhang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; (L.C.); (L.W.); (C.W.); (X.Q.); (M.W.); (X.Z.); (R.Y.)
| | - Ruoyan Yang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; (L.C.); (L.W.); (C.W.); (X.Q.); (M.W.); (X.Z.); (R.Y.)
| | - Bing Fang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; (L.C.); (L.W.); (C.W.); (X.Q.); (M.W.); (X.Z.); (R.Y.)
| | - Jie An
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; (L.C.); (L.W.); (C.W.); (X.Q.); (M.W.); (X.Z.); (R.Y.)
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12
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Khodaparast FK, Pirsa S, Toupchi FM, Mohtarami F. Investigating the physicochemical, antimicrobial and antioxidant properties of chitosan film containing zero-valent iron nanoparticles and oregano essence. Biopolymers 2024:e23614. [PMID: 38994805 DOI: 10.1002/bip.23614] [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: 06/01/2024] [Revised: 06/28/2024] [Accepted: 07/02/2024] [Indexed: 07/13/2024]
Abstract
The problems caused by the pollution of the environment by petroleum polymers in recent years have caused researchers to think of replacing petroleum polymers with biodegradable and natural polymers. The aim of this research was to produce composite film of chitosan (Chit)/zero-valent iron (Fe) nanoparticles/oregano essence (Ess) (Chit/Fe/Ess). Central composite design was used to study physical, morphological, antioxidant and antimicrobial properties of films. The results showed that with the increase of iron nanoparticles and oregano essence, the thickness of the film increased. The moisture, solubility and water vapor permeability of the film decreased with the increase of iron nanoparticles and oregano essence. The results of the mechanical test showed that with the increase of iron nanoparticles and oregano essence, the tensile strength and elongation at break point decreased. Iron nanoparticles and oregano essence increased significantly the antioxidant activity of the film. The results of the antimicrobial activity of the prepared films show that the addition of iron nanoparticles and oregano essence enhanced the antimicrobial activity of the film against Escherichia coli and Staphylococcus aureus. X-ray diffraction analysis showed that iron nanoparticles were physically combined with chitosan polymer. Fourier transform infrared (FTIR) results confirmed the physical presence of iron nanoparticles and oregano essence in the polymer matrix. The results of scanning electron microscopy (SEM) showed that the surface of nanocomposite films is more heterogeneous than chitosan. Iron nanoparticles and oregano essence could delay the thermal decomposition of chitosan and increase the thermal stability of chitosan film.
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Affiliation(s)
| | - Sajad Pirsa
- Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Farzad Mirab Toupchi
- Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Forogh Mohtarami
- Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
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13
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Yin C, Sun Z, Yang Y, Cui M, Zheng J, Zhang Y. Rapid in situ formation of κ-carrageenan-carboxymethyl chitosan-kaolin clay hydrogel films enriched with arbutin for enhanced preservation of cherry tomatoes. Int J Biol Macromol 2024; 273:132957. [PMID: 38848837 DOI: 10.1016/j.ijbiomac.2024.132957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2024] [Revised: 05/25/2024] [Accepted: 06/04/2024] [Indexed: 06/09/2024]
Abstract
Food waste resulting from perishable fruits and vegetables, coupled with the utilization of non-renewable petroleum-based packaging materials, presents pressing challenges demanding resolution. This study addresses these critical issues through the innovative development of a biodegradable functional plastic wrap. Specifically, the proposed solution involves the creation of a κ-carrageenan/carboxymethyl chitosan/arbutin/kaolin clay composite film. This film, capable of rapid in-situ formation on the surfaces of perishable fruits, adeptly conforms to their distinct shapes. The incorporation of kaolin clay in the composite film plays a pivotal role in mitigating water vapor and oxygen permeability, concurrently bolstering water resistance. Accordingly, tensile strength of the composite film experiences a remarkable enhancement, escalating from 20.60 MPa to 34.71 MPa with the incorporation of kaolin clay. The composite film proves its efficacy by preserving cherry tomatoes for an extended period of 9 days at 28 °C through the deliberate delay of fruit ripening, respiration, dehydration and microbial invasion. Crucially, the economic viability of the raw materials utilized in the film, coupled with the expeditious and straightforward preparation method, underscores the practicality of this innovative approach. This study thus introduces an easy and sustainable method for preserving perishable fruits, offering a cost-effective and efficient alternative to petroleum-based packaging materials.
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Affiliation(s)
- Chao Yin
- Hunan Provincial Key Laboratory of Micro & Nano Materials Interface Science, College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China; College of Pharmacy, Xinjiang Medical University, Urumqi 830011, China
| | - Zhifang Sun
- School of Materials Science and Engineering, Xiangtan University, Xiangtan 411105, China
| | - Yufan Yang
- Hunan Provincial Key Laboratory of Micro & Nano Materials Interface Science, College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China
| | - Miao Cui
- Hunan Provincial Key Laboratory of Micro & Nano Materials Interface Science, College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China
| | - Jun Zheng
- Institute of Integrative Medicine, Department of Integrated Chinese and Western Medicine, Xiangya Hospital, Central South University, Changsha 410008, China.
| | - Yi Zhang
- Hunan Provincial Key Laboratory of Micro & Nano Materials Interface Science, College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China; National Engineering Research Center for Advanced Polymer Processing Technology, Zhengzhou University, Zhengzhou 450002, China.
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14
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Li J, Wang Y, Ma Y, Zheng N, Liu J, Liu T. Preparation and characterization of chitosan-based corn protein composites constructed with TG enzyme and their preservation performance on strawberries. Int J Biol Macromol 2024; 270:132190. [PMID: 38723820 DOI: 10.1016/j.ijbiomac.2024.132190] [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: 11/03/2023] [Revised: 04/18/2024] [Accepted: 05/06/2024] [Indexed: 05/20/2024]
Abstract
This study describes the synthesis of Chitosan - corn protein (CSZ-TG) composites using TG enzyme (TG) as a cross-linking agent and the preparation of chitosan-based composite membrane material (CSZEO-TG) by blending citrus essential oil (EO) with the synthesized CSZ-TG. The prepared composite membrane material was used for fresh strawberry preservation and characterized by scanning electron microscopy, Fourier transform infrared spectroscopy, X-spectral diffraction, tensile properties, and water vapor and CO2 permeability. Scanning electron microscopy results showed a smooth surface of the composite membrane material after the addition of TG enzyme, while Fourier transforms infrared spectroscopy results showed a structural change of the composite membrane material after the addition of corn protein (Z). The tensile results showed an increase in the tensile strength of the composite membrane material after the addition of TG enzyme, while the flexibility of the composite membrane material was enhanced after the addition of EO. Compared with the pure chitosan membrane (CS), the water vapor and CO2 barrier properties of the composite membrane material after the addition of Z, TG, and EO did not change much, and they all showed better water vapor barrier properties. The results of the antioxidant analysis of the solution of the CSZEO-TG composite membrane material showed that the composite membrane material had efficient antioxidant properties. The effects of the composite film material on the storage period and quality of strawberries were evaluated by the indicators of weight loss, hardness, decay rate, soluble solids, titratable acid content, MDA content, and the content of four enzymes, SOD, POD, PPO and CAT. Comprehensive freshness data analysis showed that CSZEO-TG had the best freshness preservation performance and effectively extended the shelf life of strawberries.
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Affiliation(s)
- Junbo Li
- College of Food Science and Engineering, Changchun University, No.6543 Satellite Road, 130022 Changchun, China
| | - Yue Wang
- College of Food Science and Engineering, Changchun University, No.6543 Satellite Road, 130022 Changchun, China
| | - Yaomei Ma
- College of Food Science and Engineering, Changchun University, No.6543 Satellite Road, 130022 Changchun, China
| | - Nan Zheng
- College of Food Science and Engineering, Changchun University, No.6543 Satellite Road, 130022 Changchun, China
| | - Jiaxin Liu
- Jilin Province Product Quality Supervision and Inspection Institute, 130012 Changchun, China
| | - Tong Liu
- College of Food Science and Engineering, Changchun University, No.6543 Satellite Road, 130022 Changchun, China.
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15
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Galus S, Karwacka M, Ciurzyńska A, Janowicz M. Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films. Gels 2024; 10:340. [PMID: 38786257 PMCID: PMC11121610 DOI: 10.3390/gels10050340] [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: 04/16/2024] [Revised: 05/11/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024] Open
Abstract
Edible hydrogel coatings or films in comparison to conventional food packaging materials are characterized as thin layers obtained from biopolymers that can be applied or enveloped onto the surface of food products. The use of lipid-containing hydrogel packaging materials, primarily as edible protective coatings for food applications, is recognized for their excellent barrier capacity against water vapor during storage. With the high brittleness of waxes and the oxidation of different fats or oils, highly stable agents are desirable. Jojoba oil obtained from the jojoba shrub is an ester of long-chain fatty acids and monovalent, long-chain alcohols, which contains natural oxidants α, β, and δ tocopherols; therefore, it is resistant to oxidation and shows high thermal stability. The production of hydrogel films and coatings involves solvent evaporation, which may occur in ambient or controlled drying conditions. The study aimed to determine the effect of drying conditions (temperature from 20 to 70 °C and relative humidity from 30 to 70%) and jojoba oil addition at the concentrations of 0, 0.5, 1.0, 1.5, and 2.0% on the selected physical properties of hydrogel edible films based on whey protein isolate. Homogenization resulted in stable, film-forming emulsions with bimodal lipid droplet distribution and a particle size close to 3 and 45 µm. When higher drying temperatures were used, the drying time was much shorter (minimum 2 h for temperature of 70 °C and relative humidity of 30%) and a more compact structure, lower water content (12.00-13.68%), and better mechanical resistance (3.48-3.93 MPa) of hydrogel whey protein films were observed. The optimal conditions for drying hydrogel whey protein films are a temperature of 50 °C and an air humidity of 30% over 3 h. Increasing the content of jojoba oil caused noticeable color changes (total color difference increased from 2.00 to 2.43 at 20 °C and from 2.58 to 3.04 at 70 °C), improved mechanical elasticity (the highest at 60 °C from 48.4 to 101.1%), and reduced water vapor permeability (the highest at 70 °C from 9.00·10-10 to 6.35·10-10 g/m·s·Pa) of the analyzed films. The observations of scanning electron micrographs showed the heterogeneity of the film surface and irregular distribution of lipid droplets in the film matrix.
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Affiliation(s)
- Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.C.); (M.J.)
| | - Magdalena Karwacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.C.); (M.J.)
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16
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Yang B, Liu B, Gao Y, Wei J, Li G, Zhang H, Wang L, Hou Z. PEG-crosslinked O-carboxymethyl chitosan films with degradability and antibacterial activity for food packaging. Sci Rep 2024; 14:10825. [PMID: 38734808 PMCID: PMC11088648 DOI: 10.1038/s41598-024-61642-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: 01/12/2024] [Accepted: 05/08/2024] [Indexed: 05/13/2024] Open
Abstract
This study developed a kind of PEG-crosslinked O-carboxymethyl chitosan (O-CMC-PEG) with various PEG content for food packaging. The crosslinking agent of isocyanate-terminated PEG was firstly synthesized by a simple condensation reaction between PEG and excess diisocyanate, then the crosslink between O-carboxymethyl chitosan (O-CMC) and crosslinking agent occurred under mild conditions to produce O-CMC-PEG with a crosslinked structure linked by urea bonds. FT-IR and 1H NMR techniques were utilized to confirm the chemical structures of the crosslinking agent and O-CMC-PEGs. Extensive research was conducted to investigate the impact of the PEG content (or crosslinking degree) on the physicochemical characteristics of the casted O-CMC-PEG films. The results illuminated that crosslinking and components compatibility could improve their tensile features and water vapor barrier performance, while high PEG content played the inverse effects due to the microphase separation between PEG and O-CMC segments. The in vitro degradation rate and water sensitivity primarily depended on the crosslinking degree in comparison with the PEG content. Furthermore, caused by the remaining -NH2 groups of O-CMC, the films demonstrated antibacterial activity against Escherichia coli and Staphylococcus aureus. When the PEG content was 6% (medium crosslinking degree), the prepared O-CMC-PEG-6% film possessed optimal tensile features, high water resistance, appropriate degradation rate, low water vapor transmission rate and fine broad-spectrum antibacterial capacity, manifesting a great potential for application in food packaging to extend the shelf life.
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Affiliation(s)
- Bing Yang
- Key Laboratory of Public Security Management Technology in Universities of Shandong, School of Intelligence Engineering, Shandong Management University, Jinan, Shandong, China
| | - Baoliang Liu
- School of Chemistry and Chemical Engineering, Qilu Normal University, Jinan, Shandong, China.
| | - Yuanyuan Gao
- Taian Yingxiongshan Middle School, Taian, Shandong, China
| | - Junjie Wei
- Key Laboratory of Public Security Management Technology in Universities of Shandong, School of Intelligence Engineering, Shandong Management University, Jinan, Shandong, China
| | - Gang Li
- Shandong Tianming Pharmaceutical Co, Ltd., Jinan, Shandong, China
| | - Hui Zhang
- Key Laboratory of Public Security Management Technology in Universities of Shandong, School of Intelligence Engineering, Shandong Management University, Jinan, Shandong, China
| | - Linlin Wang
- Key Laboratory of Public Security Management Technology in Universities of Shandong, School of Intelligence Engineering, Shandong Management University, Jinan, Shandong, China
| | - Zhaosheng Hou
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan, Shandong, China.
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17
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Ramos J, Segura A. Microbial biotechnology and beyond: A roadmap for sustainable development and climate mitigation in the transition from fossil fuels to green chemistry. Microb Biotechnol 2024; 17:e14434. [PMID: 38465780 PMCID: PMC10926174 DOI: 10.1111/1751-7915.14434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 02/14/2024] [Accepted: 02/19/2024] [Indexed: 03/12/2024] Open
Abstract
Our planet, which operates as a closed system, is facing increasing entropy due to human activities such as the overexploitation of natural resources and fossil fuel use. The COP28 in Dubai emphasized the urgency to abandon fossil fuels, recognizing them as the primary cause of human-induced environmental changes, while highlighting the need to transition to renewable energies. We promote the crucial role of microbes for sustaining biogenic cycles to combat climate change and the economic potential of synthetic biology tools for producing diverse non-fossil fuels and chemicals, thus contributing to emission reduction in transport and industry. The shift to 'green chemistry' encounters challenges, derived from the availability of non-food residues and waste (mainly lignocellulosic) as raw material, the construction of cost-effective bioprocessing plants, product recovery from fermentation broths and the utilization of leftover lignin residues for synthesizing new chemicals, aligning with circular economy and sustainable development goals. To meet the Paris Agreement goals, an urgent global shift to low-carbon, renewable sources is imperative, ultimately leading to the cessation of our reliance on fossil fuels.
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Affiliation(s)
- Juan‐Luis Ramos
- Consejo Superior de Investigaciones CientíficasEstación Experimental del ZaidínGranadaSpain
| | - Ana Segura
- Consejo Superior de Investigaciones CientíficasEstación Experimental del ZaidínGranadaSpain
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18
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Rashid A, Qayum A, Liang Q, Kang L, Ekumah JN, Han X, Ren X, Ma H. Exploring the potential of pullulan-based films and coatings for effective food preservation: A comprehensive analysis of properties, activation strategies and applications. Int J Biol Macromol 2024; 260:129479. [PMID: 38237831 DOI: 10.1016/j.ijbiomac.2024.129479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/09/2023] [Accepted: 01/11/2024] [Indexed: 01/25/2024]
Abstract
Pullulan is naturally occurring polysaccharide exhibited potential applications for food preservation has gained increasing attention over the last half-century. Recent studies focused on efficient preservation and targeted inhibition using active composite ingredients and advanced technologies. This has led to the emergence of pullulan-based biofilm preservation. This review extensively studied the characteristics of pullulan-based films and coatings, including their mechanical strength, water vapor permeability, thermal stability, and potential as a microbial agent. Furthermore, the distinct characteristics of pullulan, production methods, and activation strategies, such as pullulan derivatization, various compounded ingredients (plant extracts, microorganisms, and animal additives), and other technologies (e.g., ultrasound), are thoroughly studied for the functional property enhancement of pullulan-based films and coatings, ensuring optimal preservation conditions for diverse food products. Additionally, we explore hypotheses that further illuminate pullulan's potential as an eco-friendly bioactive material for food packaging applications. In addition, this review evaluates various methods to improve the efficiency of the film-forming mechanism, such as improving the direct coating process, bioactive packaging films, and implementing layer-by-layer coatings. Finally, current analyses put forward suggestions for future advancement in pullulan-based bioactive films, with the aim of expanding their range of potential applications.
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Affiliation(s)
- Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - John-Nelson Ekumah
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Xu Han
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
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19
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Lv Y, Li P, Cen L, Wen F, Su R, Cai J, Chen J, Su W. Gelatin/carboxymethylcellulose composite film combined with photodynamic antibacterial: New prospect for fruit preservation. Int J Biol Macromol 2024; 257:128643. [PMID: 38061514 DOI: 10.1016/j.ijbiomac.2023.128643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 11/28/2023] [Accepted: 12/04/2023] [Indexed: 01/26/2024]
Abstract
Plastic packaging causes environmental pollution, and the development of simple and effective biodegradable active packaging remains a challenge. In this study, gelatin (G) and sodium carboxymethylcellulose (CMC) were used as film materials, with the addition of curcumin (Cur), a photosensitive substance, to investigate the changes in the physical and chemical properties of the film and its application in fruit preservation. The results demonstrated that Cur was compatible with the film. With the addition of Cur, the thickness of the film increased up to 1.3 times, while the moisture content was reduced to 12.10 %. The tensile strength (TS) and elongation at break (EAB) of the film can reach 8.84 MPa and 19.33 %, respectively. The photodynamic antibacterial experiment revealed that the film containing 0.5 % Cur exhibited the highest antibacterial rate, reaching 99.99 % against Staphylococcus aureus (S. aureus) and 95 % against Escherichia coli (E. coli). During storage, the grapes remained unspoiled for up to 9 days after being phototreated with the film and the microbial content of the skin was much lower than that of the control group. In addition, Cur provided antioxidant activity for the film, with a scavenging activity of 39.54 % against the 2,2-diphenyl-1-picrind radical (DPPH). Bananas exposed to the film-forming solution for a short period of time remained fresh for up to 6 days. During preservation, the weight of the treated bananas decreased more slowly than that of the control group. In addition, the activity of SOD on the 7th day was approximately 20 U/g higher than that of the control group, which helped to reduce oxidative stress during banana preservation. In summary, G-CMC/Cur film is an optional fruit-cling film that can be used in food packaging.
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Affiliation(s)
- Yingbin Lv
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Peiyuan Li
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China.
| | - Lei Cen
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, Nanning Normal University, Nanning 530001, PR China
| | - Fangzhou Wen
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Rixiang Su
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Jinyun Cai
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | - Jingdi Chen
- Marine College, Shandong University, Weihai 264209, China
| | - Wei Su
- Guangxi Key Laboratory of Natural Polymer Chemistry and Physics, Nanning Normal University, Nanning 530001, PR China.
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20
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Xiang F, Liu Z, Hu H, Mitra P, Ma X, Zhu J, Shi A, Wang Q. Advances of blend films based on natural food soft matter: Multi-scale structural analysis. Int J Biol Macromol 2024; 258:128770. [PMID: 38104689 DOI: 10.1016/j.ijbiomac.2023.128770] [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: 07/11/2023] [Revised: 11/17/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
The blend films made of food soft matter are of growing interest to the food packaging industries as a pro-environment packaging option. The blend films have become a novel pattern to replace traditional plastics gradually due to their characteristics of biodegradability, sustainability, and environmental friendliness. This review discussed the whole process of the manufacturing of food soft matter blend films from the raw material to the application due to multi-scale structural analysis. There are 3 stages and 12 critical analysis points of the entire process. The raw material, molecular self-assembly, film-forming mechanism and performance test of blend films are investigated. In addition, 11 kinds of blend films with different functional properties by casting are also preliminarily described. The industrialization progress of blend films can be extended or facilitated by analysis of the 12 critical analysis points and classification of the food soft matter blend films which has a great potential in protecting environment by developing sustainable packaging solutions.
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Affiliation(s)
- Fei Xiang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Pranabendu Mitra
- Department of Kinesiology, Health, Food, and Nutritional Sciences, University of Wisconsin-Stout, Menomonie, WI 54751, USA
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinjin Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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21
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Antonino C, Difonzo G, Faccia M, Caponio F. Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods. J Food Sci 2024; 89:748-772. [PMID: 38161278 DOI: 10.1111/1750-3841.16894] [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: 07/28/2023] [Revised: 10/16/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Edible coatings and films for food preservation are becoming more popular thanks to their environmentally friendly properties and active ingredient-carrying ability. Their application can be effective in contrasting quality decay by limiting oxidation and deterioration of foods. Many reviews analyze the different compounds with which films and coatings can be created, their characteristics, and the effect when applied to food. However, the possibility of adding plant extracts and essential oils in edible coatings and films to preserve processed animal-derived products has been not exhaustively explored. The aim of this review is to summarize how edible coatings and films enriched with plant extracts (EXs) and essential oils (EOs) influence the physico-chemical and sensory features as well as the shelf-life of cheese, and processed meat and fish. Different studies showed that various EXs and EOs limited both oxidation and microbial growth after processing and during food preservation. Moreover, encapsulation has been found to be a valid technology to improve the solubility and stability of EOs and EXs, limiting strong flavor, controlling the release of bioactive compounds, and maintaining their stability during storage. Overall, the incorporation of EXs and EOs in edible coating and film to preserve processed foods can offer benefits for improving the shelf-life, limiting food losses, and creating a food sustainable chain.
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Affiliation(s)
- Claudia Antonino
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
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22
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Luo L, Wang M, Su W, Zhuo J, Zhang L, Zhu W, Zhang W, Wang R, Wang J. Thermal-Driven Curcumin Release Film with Dual-Mode Synergistic Antibacterial Behavior for Efficient Tangerine Preservation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1756-1767. [PMID: 38214269 DOI: 10.1021/acs.jafc.3c07572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2024]
Abstract
Antimicrobial packing showed great potential in extending the shelf life of food. However, developing a new biocomposite film with an intelligent and efficient antimicrobial performance is still desirable. Herein, a Fe-MoOx encapsulated with curcumin (Cur) filled chitosan-based composite film (CCF films) was prepared by solvent casting method. The total color differences of the CCF films were less than 30%, and satisfactory surface color, transparency, hydrophobicity, and thermal stability were also obtained. Besides, the UV-light/water/oxygen barrier capability and mechanical properties were enhanced with the incorporation of Cur@Fe-MoOx. Moreover, CCF films showed photothermal performance and thermal-controlled curcumin release ability, which endowed the CCF0.15 film with excellent antibacterial capability toward E. coli (≥99.95%) and S. aureus (≥99.96%) due to the synergistic antibacterial effect. Fe-MoOx exhibited high cell viability and less than 5% hemolysis even under the concentration of 500 μg mL-1. Based on those unique characteristics, the CCF0.15 film was chosen for tangerine preservation. The CCF0.15 film could prolong the shelf life of tangerine by at least 9 days compared with the unpacking group, and the tangerines could maintain the freshness characteristics over a 24 day storage period. Such thermal-mediated antibacterial film proposed by our work showed promising potential in food packaging.
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Affiliation(s)
- Linpin Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Meilin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Wenqiao Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Junchen Zhuo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Liang Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Wenxin Zhu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Rong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi China
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23
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Wei Z, Huang L, Feng X, Cui F, Wu R, Kong Q, Sun K, Gao J, Guo J. Development of functional, sustainable pullulan-sodium alginate-based films by incorporating essential oil microemulsion for chilled pork preservation. Int J Biol Macromol 2023; 253:127257. [PMID: 37802450 DOI: 10.1016/j.ijbiomac.2023.127257] [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: 03/10/2023] [Revised: 05/20/2023] [Accepted: 10/03/2023] [Indexed: 10/10/2023]
Abstract
Developing safe, eco-friendly, and functionally edible packaging materials has attracted global attention. Essential oils, can be incorporated into packaging materials as antioxidant and antibacterial agents. However, their high volatility and discontinuous film matrix issues may cause a rough film surface, limiting the application in food packaging. In this study, thyme essential oil microemulsion (TEO-M) was prepared and incorporated into a pullulan-sodium alginate (PS) film. The TEO-M incorporation endowed the PS film with antioxidant and UV protection properties. The antioxidant activities of the TEO-M-incorporated PS film were significantly better than those of the TEO-C (thyme essential oil coarse emulsion)-incorporated PS film. In comparison to TEO-C, the distribution of TEO-M in the film is more uniform. Lipid oxidation and the growth of microorganisms in chilled pork were inhibited by incorporating TEO-M at a concentration of 50 mg/mL in the PS film (PS-50M). After 10 days of storage at 4 °C, the total viable count (TVC) of chilled pork preserved in the PS-50M material was significantly reduced compared to the control group (P < 0.05). This study shows that incorporating TEO-M in the PS film provides a method for applying essential oils in food packaging, which may have great potential in the food industry.
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Affiliation(s)
- Ze Wei
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Lingli Huang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xinyu Feng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Feng Cui
- Bozhou Hi-tech Innovation Pharmaceutical Industry Technology Research Institute Co., Ltd., Bozhou 236839, China
| | - Ruijie Wu
- School of Precision Instrument and Opto-electronic Engineering, Tianjin University, China
| | - Qingjun Kong
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China
| | - Keyu Sun
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jianhua Gao
- College of Life Sciences, Shanxi Agricultural University, Jinzhong, Shanxi 030801, China
| | - Jun Guo
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, Tianjin 300457, China.
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24
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Liao M, Pan Y, Fu X, Wu S, Gan S, Wu Z, Zhao H, Zheng W, Cao Y, Zhou W, Dong X. Electrospun polylactic acid nanofiber film modified by silver oxide deposited on hemp fibers for antibacterial fruit packaging. Int J Biol Macromol 2023; 253:126569. [PMID: 37648140 DOI: 10.1016/j.ijbiomac.2023.126569] [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: 06/08/2023] [Revised: 08/24/2023] [Accepted: 08/25/2023] [Indexed: 09/01/2023]
Abstract
Bacterial and fungal contamination have become major factors in fruit spoilage and damage, posing a potential risk to human health. In this work, polylactic acid (PLA) nanofibers combined with Ag2O-hemp fibers for a good antimicrobial effect were developed and applied to antimicrobial fruit fresh-keeping packages. The results of molecular simulation calculations showed that the strength of hydrogen bonds between Ag2O and hemp fibers reached 45.522 kJ·mol-1, which proved that Ag2O and with hemp fibers formed a stable deposition. The Ag2O-hemp fibers modified electrospun polylactic acid nanofibrous composite film exhibited favorable mechanical properties. The tensile strength reached 5.23 ± 0.05 MPa and the elongation at break reached 105.56 ± 3.95 %. The obtained nanofibrous composite film has good antibacterial activity against E. coli, S. aureus, A. niger, and Penicillium, which indicated that they could effectively inhibit the growth of bacteria and fungi. The cell experiments proved that the nanofibrous composite film had good biocompatibility with a cell survival rate of 100 %. The experimental results on the fresh-keeping of red grapes showed that the PLA nanofibrous composite film modified by the Ag2O-hemp fibers could effectively prolong the spoilage time of red grapes at room temperature. Compared with the blank group, the freshness period of PLA nanofiber film modified by Ag2O-hemp fibers could be extended for more than 5 days. The hardness of 15 days (1.94 ± 0.19 × 105 Pa) was basically the same as that of 1 day (2.05 ± 0.06 × 105 Pa). The results were superior to commercially available PE preservation films. The above research results indicated that the Ag2O-hemp fibers modified PLA nanofibrous composite film had potential application prospects in the field of fruit fresh-keeping package.
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Affiliation(s)
- Minjian Liao
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China
| | - Yue Pan
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China
| | - Xuewei Fu
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China
| | - Shangjing Wu
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China
| | - Shiqi Gan
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China
| | - Ziyang Wu
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China
| | - Hui Zhao
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China
| | - Wenxu Zheng
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China.
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, PR China
| | - Wuyi Zhou
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China.
| | - Xianming Dong
- Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, Research Center of Biomass 3D Printing Materials, South China Agricultural University, Guangzhou 510642, PR China.
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25
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Zhao WB, Wang Y, Li FK, Guo R, Jiao FH, Song SY, Chang SL, Dong L, Liu KK, Shan CX. Highly Antibacterial and Antioxidative Carbon Nanodots/Silk Fibroin Films for Fruit Preservation. NANO LETTERS 2023; 23:11755-11762. [PMID: 38091579 DOI: 10.1021/acs.nanolett.3c03621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2023]
Abstract
The issues of fruit waste and safety resulting from rot have spurred a demand for improved packaging systems. Herein, we present highly antibacterial and antioxidative carbon nanodot/silk fibroin (CD/SF) films for fruit preservation. The films are composed of CDs and SF together with a small amount of glycerol via hydrogen bonding, exhibiting outstanding biosafety, transparency, and stretchability. The films effectively integrate key functionalities (atmosphere control, resistance to food-borne pathogens, and antioxidation properties) and can be manufactured in large sizes (about 20 × 30 cm), boasting a transmission rate of 13 183 cm3/m2·day for oxygen and 2860 g/m2·day for water vapor, favoring the preservation of fresh fruits. A convenient dip-coating method enables in situ fabrication of films with a thickness of approximately 14 μm directly on the fruits' surface providing comprehensive protection. Importantly, the films are washable and biodegradable. This work presents a promising technology to produce multifunctional and eco-friendly antibacterial packaging systems.
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Affiliation(s)
- Wen-Bo Zhao
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, Key Laboratory of Material Physics, Ministry of Education, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, China
| | - Yong Wang
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, Key Laboratory of Material Physics, Ministry of Education, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, China
| | - Fu-Kui Li
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, Key Laboratory of Material Physics, Ministry of Education, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, China
| | - Rui Guo
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, Key Laboratory of Material Physics, Ministry of Education, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, China
| | - Fu-Hang Jiao
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, Key Laboratory of Material Physics, Ministry of Education, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, China
| | - Shi-Yu Song
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, Key Laboratory of Material Physics, Ministry of Education, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, China
| | - Shu-Long Chang
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, Key Laboratory of Material Physics, Ministry of Education, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, China
| | - Lin Dong
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, Key Laboratory of Material Physics, Ministry of Education, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, China
| | - Kai-Kai Liu
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, Key Laboratory of Material Physics, Ministry of Education, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, China
| | - Chong-Xin Shan
- Henan Key Laboratory of Diamond Optoelectronic Materials and Devices, Key Laboratory of Material Physics, Ministry of Education, School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, China
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26
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Demircan B, Velioglu YS. Revolutionizing single-use food packaging: a comprehensive review of heat-sealable, water-soluble, and edible pouches, sachets, bags, or packets. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 38117069 DOI: 10.1080/10408398.2023.2295433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
Edible food packaging has emerged as a critical focal point in the discourse on sustainability, prompting the development of innovative solutions, notably in the realm of edible pouches. Often denoted as sachets, bags, or packets, these distinct designs have garnered attention owing to their water-soluble and heat-sealable attributes, tailored explicitly for single-use applications encompassing oils, instant or dry foods, and analogous products. While extant literature extensively addresses diverse facets of edible films, this review addresses a conspicuous void by presenting a consolidated and specialized overview dedicated to the intricate domain of edible pouches. Through a meticulous synthesis of current research, we aim to illuminate the trajectory of advancements made thus far, delving into critical aspects, including materials, production techniques, functional attributes, consumer perceptions, and regulatory considerations. By furnishing a comprehensive perspective on the potential, challenges, and opportunities inherent in edible pouches, our overarching aim is to stimulate collaborative endeavors in research, innovation, and exploration. In doing so, we aspire to catalyze the broader adoption of sustainable packaging solutions tailored to the exigencies of single-use applications.
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Affiliation(s)
- Bahar Demircan
- Department of Food Engineering, Ankara University, Ankara, Turkey
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27
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Yang X, Zhao D, Ge S, Bian P, Xue H, Lang Y. Alginate-based edible coating with oregano essential oil/β-cyclodextrin inclusion complex for chicken breast preservation. Int J Biol Macromol 2023; 251:126126. [PMID: 37541460 DOI: 10.1016/j.ijbiomac.2023.126126] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 07/13/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
A sodium alginate (SA) edible coating containing oregano essential oil (OEO)/β-cyclodextrin (β-CD) inclusion complexes (SA/OEO-MP coating) was developed to extend the shelf life of fresh chicken breast during refrigeration storage. First, OEO was inserted into the hydrophobic interior of β-CD to form an inclusion complex (OEO-MP) that maintained its excellent antioxidant and antibacterial activities. The formed OEO-MP was characterized using fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). In addition, thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) results demonstrated that β-CD could improve the thermal stability of OEO. The encapsulation efficiency reached 71.6 %, and OEO was released continuously from the OEO-MP. The lipid oxidation, total viable count (TVC) and sensory properties of chicken breasts were regularly monitored when OEO-MP was incorporated into the SA coating for chicken breast preservation. Compared with the uncoated group, the SA/OEO-MP-coated groups showed significantly reduced increases in pH, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N), and TVC, especially in the SA/OEO-MP1 group. In summary, the SA/OEO-MP coating could preserve the chicken breast by reducing lipid oxidation and inhibiting the proliferation of microorganisms. It would be developed as a prospective edible packaging for chicken preservation.
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Affiliation(s)
- Xiaoxi Yang
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China.
| | - Dongxue Zhao
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China
| | - Shaohui Ge
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China
| | - Pengsha Bian
- Hebei Research Center for Geoanalysis, Baoding 071051, China
| | - Hongmei Xue
- Department of Clinical Nutrition, The First Hospital of Hebei Medical University, Shijiazhuang 050031, China
| | - Yumiao Lang
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China.
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28
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Wang S, Rao W, Hou C, Suleman R, Zhang Z, Chai X, Tian H. Development of Plastic/Gelatin Bilayer Active Packaging Film with Antibacterial and Water-Absorbing Functions for Lamb Preservation. Food Sci Anim Resour 2023; 43:1128-1149. [PMID: 37969331 PMCID: PMC10636216 DOI: 10.5851/kosfa.2023.e32] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 06/20/2023] [Accepted: 06/20/2023] [Indexed: 11/17/2023] Open
Abstract
In order to extend the shelf life of refrigerating raw lamb by inhibiting the growth of microorganisms, preventing the oxidation of fat and protein, and absorbing the juice outflow of lamb during storage, an active packaging system based on plastic/gelatin bilayer film with essential oil was developed in this study. Three kinds of petroleum-derived plastic films, oriented polypropylene (OPP), polyethylene terephthalate, and polyethylene, were coated with gelatin to make bilayer films for lamb preservation. The results showed significant improvement in the mechanical properties, oxygen, moisture, and light barriers of the bilayer films compared to the gelatin film. The OPP/gelatin bilayer film was selected for further experiments because of its highest acceptance by panelists. If the amount of juice outflow was less than 350% of the mass of the gelatin layer, it was difficult for the gelatin film to separate from lamb. With the increase in essential oil concentration, the water absorption capacity decreased. The OPP/gelatin bilayer films with 20% mustard or 10% oregano essential oils inhibited the growth of bacteria in lamb and displayed better mechanical properties. Essential oil decreased the brightness and light transmittance of the bilayer films and made the film yellow. In conclusion, our results suggested that the active packaging system based on OPP/gelatin bilayer film was more suitable for raw lamb preservation than single-layer gelatin film or petroleum-derived plastic film, but need further study, including minimizing the amount of essential oil, enhancing the mechanical strength of the gelatin film after water absorption.
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Affiliation(s)
- Shijing Wang
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Weili Rao
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Chengli Hou
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, National Risk Assessment
Laboratory of Agro-Products Processing Quality and Safety, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Raheel Suleman
- Department of Food Science and Technology,
Faculty of Food Science and Nutrition, Bahauddin Zakariya
University, Multan 60000, Pakistan
| | - Zhisheng Zhang
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Xiaoyu Chai
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
| | - Hanxue Tian
- College of Food Science and Technology,
Hebei Agricultural University, Baoding 071000, China
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29
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Wu W, Li Y, Zhu X, Wang L, Wang J, Qin Y, Zhang M, Yu C, Gou C, Yan X. Antimicrobial activity enabled by chitosan-ε-polylysine-natamycin and its effect on microbial diversity of tomato scrambled egg paste. Food Chem X 2023; 19:100872. [PMID: 37780335 PMCID: PMC10534210 DOI: 10.1016/j.fochx.2023.100872] [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: 08/01/2023] [Revised: 08/31/2023] [Accepted: 09/06/2023] [Indexed: 10/03/2023] Open
Abstract
For a long time, food spoilage posed a severe impairment on food safety and public health. Although chemical preservatives are commonly used to inhibit spoilage/ pathogenic microbial growth, the disadvantages of a single target, potential toxicity and high dose of use limit the better use of preservatives. In this research, the combination of natural preservatives: Natamycin (Nat), ε-polylysine (ε-PL), and Chitosan (CS) could achieve an excellent antimicrobial effect including bacteria and fungi, and reduce the usage of a single preservative. Compound preservatives could destroy microbial morphology and damage the integrity of the cell wall/membrane by leakage of protein and alkaline phosphatase (AKP). Besides, high-throughput sequencing revealed that compound preservatives could decrease microbial diversity and richness, especially, Pseudomonas, Acinetobacter, Fusarium, and Aspergillus. Therefore, the combination of 1/8 × MIC CS, 1/4 × MIC ε-PL, and 1/2 × MIC Nat can achieve an excellent antibacterial effect, providing new ideas for food preservation.
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Affiliation(s)
- Wanfeng Wu
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Yaru Li
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Xiaoyu Zhu
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Liang Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Jiayi Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Yanan Qin
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Minwei Zhang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Chunshan Yu
- Xinjiang Xiaochu Food Co., Ltd., Changji 831100, China
| | - Chunmei Gou
- Xinjiang Xiaochu Food Co., Ltd., Changji 831100, China
| | - Xiaoqin Yan
- Xinjiang Xiaochu Food Co., Ltd., Changji 831100, China
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30
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Benavides S, Franco W. Innovative Integration of Arrayan ( Luma apiculata) Extracts in Chitosan Coating for Fresh Strawberry Preservation. Int J Mol Sci 2023; 24:14681. [PMID: 37834129 PMCID: PMC10572362 DOI: 10.3390/ijms241914681] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 09/07/2023] [Accepted: 09/14/2023] [Indexed: 10/15/2023] Open
Abstract
Strawberries are a rich source of vitamins and antioxidants, among other nutrients, but they are highly susceptible to mechanical injuries, dehydration, and microbial spoilage, and thus have a limited post-harvest shelf-life. Bioactive edible coatings have been studied to decrease or prevent these damages. In this study, ethanolic extracts of Arrayan (Luma apiculata), a traditional berry from the south of Chile, were used to enrich a chitosan-based edible film and coat fresh strawberries. A long-term storage (10 °C) study was conducted to determine the strawberries' weight loss, microbial stability, fruit firmness impact, and antioxidant activity. Later, a sensory panel was conducted to determine overall consumer acceptance. Our results show that the bioactive coating inhibited the growth of different pathogenic bacteria and spoilage yeast. In the stored strawberries, the weight loss was significantly lower when the bioactive coating was applied, and the samples' firmness did not change significantly over time. Microbial growth in the treated strawberries was also lower than in the control ones. As expected, the antioxidant activity in the coated strawberries was higher because of the Arrayan extract, which has high antioxidant activity. Regarding sensory qualities, the covered strawberries did not show significant differences from the uncoated samples, with an overall acceptance of 7.64 on a 9-point scale. To our knowledge, this is the first time an edible coating enriched with Arrayan extracts has been reported as able to prevent strawberries' decay and spoilage.
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Affiliation(s)
- Sergio Benavides
- School of Nutrition and Dietetics, Faculty of Health Care Sciences, Universidad San Sebastián, Concepción 4080871, Chile
- Agro-Food and Applied Nutrition Research Center, Adventist University of Chile, Chillan 3780000, Chile
| | - Wendy Franco
- Chemical Engineering and Bioprocess Department, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile
- Departamento de Ciencias de la Salud, Carrera de Nutrición y Dietética, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile
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Perez-Vazquez A, Barciela P, Carpena M, Prieto MA. Edible Coatings as a Natural Packaging System to Improve Fruit and Vegetable Shelf Life and Quality. Foods 2023; 12:3570. [PMID: 37835222 PMCID: PMC10572534 DOI: 10.3390/foods12193570] [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: 09/05/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
In the past years, consumers have increased their interest in buying healthier food products, rejecting those products with more additives and giving preference to the fresh ones. Moreover, the current environmental situation has made society more aware of the importance of reducing the production of plastic and food waste. In this way and considering the food industry's need to reduce food spoilage along the food chain, edible coatings have been considered eco-friendly food packaging that can replace traditional plastic packaging, providing an improvement in the product's shelf life. Edible coatings are thin layers applied straight onto the food material's surface that are made of biopolymers that usually incorporate other elements, such as nanoparticles or essential oils, to improve their physicochemical properties. These materials must provide a barrier that can prevent the passage of water vapor and other gasses, microbial growth, moisture loss, and oxidation so shelf life can be extended. The aim of this review was to compile the current data available to give a global vision of the formulation process and the different ways to improve the characteristics of the coats applied to both fruits and vegetables. In this way, the suitability of compounds in by-products produced in the food industry chain were also considered for edible coating production.
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Affiliation(s)
| | | | | | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E32004 Ourense, Spain; (A.P.-V.); (P.B.); (M.C.)
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Huang C, Zhong Y, Zeng R, Wang J, Fang Q, Xiao S, Zhang J, Wang Z, Chen S, Peng D. Synthesis, Antioxidant, and Antifungal Activities of β-Ionone Thiazolylhydrazone Derivatives and Their Application in Anti-Browning of Freshly Cut Potato. Molecules 2023; 28:6713. [PMID: 37764489 PMCID: PMC10537339 DOI: 10.3390/molecules28186713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
In order to develop a new type of antioxidants with high efficiency, a series of β-ionone thiazolylhydrazone derivatives were designed and synthesized from β-ionone, and their structures were characterized by 1H-NMR, 13C-NMR, FT-IR, and HR-MS. The antioxidant test in vitro indicated that most of the target compounds had high biological activity. Among them, compound 1k exhibited very strong DPPH (1,1-diphenyl-2-picrylhydrazyl radical)-scavenging activity with a half-maximal effective concentration (IC50) of 86.525 μM. Furthermore, in the ABTS (2,2-azinobis (3-ethylbenzothiazoline-6-sulfonate) diammonium salt)-scavenging experiment, compound 1m exhibited excellent activity with an IC50 of 65.408 μM. Their biological activities were significantly better than those of the positive control Trolox. These two compounds, which have good free-radical-scavenging activity in vitro, were used as representative compounds in the anti-browning experiment of fresh-cut potatoes. The results showed that 1k and 1m had the same anti-browning ability as kojic acid, and they were effective browning inhibitors. In addition, it is well known that microbial infection is one of the reasons for food oxidation. Therefore, we investigated the antifungal activity of 25 target compounds against eight plant fungi at a concentration of 125 mg/L. The results indicated that these compounds all have some antifungal activity and may become new potential fungicides. Notably, compound 1u showed the best inhibitory effect against Poria vaporaria, with an inhibition rate as high as 77.71%; it is expected to become the dominant structure for the development of new antifungal agents.
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Affiliation(s)
- Cong Huang
- College of Forestry, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Jiangxi Agricultural University, Nanchang 330045, China; (C.H.)
| | - Yuan Zhong
- College of Forestry, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Jiangxi Agricultural University, Nanchang 330045, China; (C.H.)
| | - Rong Zeng
- College of Forestry, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Jiangxi Agricultural University, Nanchang 330045, China; (C.H.)
| | - Jie Wang
- College of Chemistry and Materials, Key Laboratory of Chemical Utilization of Plant Resources of Nanchang, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Jiangxi Agricultural University, Nanchang 330045, China
| | - Qingwen Fang
- College of Forestry, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Jiangxi Agricultural University, Nanchang 330045, China; (C.H.)
| | - Shuzhen Xiao
- College of Chemistry and Materials, Key Laboratory of Chemical Utilization of Plant Resources of Nanchang, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Jiangxi Agricultural University, Nanchang 330045, China
| | - Ji Zhang
- College of Forestry, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Jiangxi Agricultural University, Nanchang 330045, China; (C.H.)
| | - Zongde Wang
- College of Forestry, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Jiangxi Agricultural University, Nanchang 330045, China; (C.H.)
- College of Chemistry and Materials, Key Laboratory of Chemical Utilization of Plant Resources of Nanchang, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shangxing Chen
- College of Forestry, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Jiangxi Agricultural University, Nanchang 330045, China; (C.H.)
| | - Dayong Peng
- College of Chemistry and Materials, Key Laboratory of Chemical Utilization of Plant Resources of Nanchang, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, Jiangxi Agricultural University, Nanchang 330045, China
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33
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Chen S, Zeng Q, Tan X, Ye M, Zhang Y, Zou L, Liu S, Yang Y, Liu A, He L, Hu K. Photodynamic antibacterial chitosan/nitrogen-doped carbon dots composite packaging film for food preservation applications. Carbohydr Polym 2023; 314:120938. [PMID: 37173034 DOI: 10.1016/j.carbpol.2023.120938] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 04/17/2023] [Accepted: 04/18/2023] [Indexed: 05/15/2023]
Abstract
In this study, we synthesized nitrogen-doped carbon dots (N-CDs) with remarkable photodynamic antibacterial properties by a hydrothermal method. The composite film was prepared by solvent casting method, compounding N-CDs with chitosan (CS). The morphology and structure of the films were analyzed by Fourier-transformed infrared spectroscopy (FTIR), scanning electron microscope (SEM), atomic force microscope (AFM), and transmission electron microscope (TEM) techniques. The films' mechanical, barrier, thermal stability, and antibacterial properties were analyzed. A preservation test of the films was studied on the samples of pork, volatile base nitrogen (TVB-N), total viable count (TVC), and pH were determined. Besides, the effect of film on the preservation of blueberries was observed. The study found that, compared with the CS film, the CS/N-CDs composite film is strong and flexible, with good UV light barrier performance. The prepared CS/7 % N-CDs composites showed high photodynamic antibacterial rates of 91.2 % and 99.9 % for E. coli and S. aureus, respectively. In the preservation of pork, it was found that its pH, TVB-N, and TVC indicators were significantly lower. The extent of mold contamination and anthocyanin loss was less in the CS/3 % N-CDs composite film-coated group, which could greatly extend the shelf life of food.
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Affiliation(s)
- Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China.
| | - Qiuyan Zeng
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Xinyu Tan
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Mengyi Ye
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Yanan Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Likou Zou
- College of Resources, Sichuan Agricultural University, Chengdu, Sichuan 611130, PR China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
| | - Kaidi Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, PR China
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Shao X, Niu B, Fang X, Wu W, Liu R, Mu H, Gao H, Chen H. Pullulan-stabilized Soybean Phospholipids/Cinnamaldehyde emulsion for Flammulina velutipes preservation. Int J Biol Macromol 2023; 246:125425. [PMID: 37330078 DOI: 10.1016/j.ijbiomac.2023.125425] [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: 12/27/2022] [Revised: 05/17/2023] [Accepted: 06/14/2023] [Indexed: 06/19/2023]
Abstract
Fresh mushrooms (Flammulina velutipes) are very perishable and easily brown; also they undergo postharvest loss of nutritive constituents. In this study, cinnamaldehyde (CA) emulsion was prepared by using soybean phospholipids (SP) as emulsifier and pullulan (Pul) as stabilizer. The effect of emulsion on the quality of mushroom during storage was also studied. The experimental results indicated that the emulsion obtained by adding 6 % pullulan was found to the most uniform and stable, which is beneficial to its application. Emulsion coating maintained the storage quality of Flammulina velutipes. The incorporation of CA emulsion into the coating system showed a positive effect on inhibiting the accumulation of reactive oxygen species, resulting from improving the effectiveness of delaying active free radical scavenging enzymes. The shelf life of mushrooms coated with emulsion was significantly prolonged, which indicates its potential application in food preservation.
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Affiliation(s)
- Xue Shao
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Ben Niu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Xiangjun Fang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Weijie Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Ruiling Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Honglei Mu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China
| | - Haiyan Gao
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China.
| | - Hangjun Chen
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, China; Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, China; Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China.
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Qiu L, Luo Q, Bai C, Xiong G, Jin S, Li H, Liao T. Preparation and Characterization of a Biodegradable Film Using Irradiated Chitosan Incorporated with Lysozyme and Carrageenan and Its Application in Crayfish Preservation. Foods 2023; 12:2642. [PMID: 37509734 PMCID: PMC10378868 DOI: 10.3390/foods12142642] [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: 04/23/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, a composite film was prepared using irradiated chitosan, lysozyme, and carrageenan for crayfish preservation. First, the chitosan was degraded by gamma rays, with the best antimicrobial properties being found at 100 KGy. By using the response surface method, the components of the composite film were irradiated chitosan (CS) at 0.016 g/mL, lysozyme (LM) at 0.0015 g/mL, and carrageenan (CA) at 0.002 g/mL. When compared to the natural chitosan film, the Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results demonstrated that the chemical properties of the composite film did not change with the addition of LM and CA, while the physical and antibacterial properties increased, including tensile strength (16.87 → 20.28 N), hydrophobicity (67.9 → 86.3°), and oxygen permeability (31.66 → 24.31 m3·um/m2·day·kPa). Moreover, the antibacterial activity of the films increased with the addition of LM and CA, especially for Shewanella putrefaciens: the zone of inhibition (mm) of CS, CS/LM, and CS/LM/CA was 9.97 ± 0.29, 14.32 ± 0.31, and 14.78 ± 0.21, respectively. Finally, the CS/LM/CA film could preserve crayfish for 10 days at 4 °C, whereas the polyethylene (PE) film could only preserve them for 6 days. Moreover, the composite film was excellent at inhibiting oxidative deterioration (TBARS value: 2.12 mg/kg, day10) and keeping the texture of crayfish muscle. Overall, our results suggested that the CS/LM/CA composite film produced can be applied as a biodegradable film in aquatic product packaging.
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Affiliation(s)
- Liang Qiu
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Qinghua Luo
- Key Laboratory of Catalysis and Energy Materials Chemistry of Education, Hubei Key Laboratory of Catalysis and Materials Science, South-Central University for Nationalities, Wuhan 430074, China
| | - Chan Bai
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Guangquan Xiong
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Shiwei Jin
- Key Laboratory of Catalysis and Energy Materials Chemistry of Education, Hubei Key Laboratory of Catalysis and Materials Science, South-Central University for Nationalities, Wuhan 430074, China
| | - Hailan Li
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
| | - Tao Liao
- Hubei Engineering Research Center for Agricultural Products Irradiation, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, 5th Nanhu Avenue, Wuhan 430064, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Wuhan 430064, China
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Julizan N, Ishmayana S, Zainuddin A, Van Hung P, Kurnia D. Potential of Syzygnium polyanthum as Natural Food Preservative: A Review. Foods 2023; 12:2275. [PMID: 37372486 DOI: 10.3390/foods12122275] [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: 04/30/2023] [Revised: 05/25/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
Food preservation is one of the strategies taken to maintain the level of public health. Oxidation activity and microbial contamination are the primary causes of food spoilage. For health reasons, people prefer natural preservatives over synthetic ones. Syzygnium polyanthum is widely spread throughout Asia and is utilized as a spice by the community. S. polyanthum has been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently, S. polyanthum presents a tremendous opportunity as a natural preservative. This paper reviews recent articles about S. polyanthum dating back to the year 2000. This review summarizes the findings of natural compounds presented in S. polyanthum and their functional properties as antioxidants, antimicrobial agents, and natural preservatives in various types of food.
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Affiliation(s)
- Nur Julizan
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Safri Ishmayana
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Achmad Zainuddin
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Pham Van Hung
- School of Biotechnology, International University, Vietnam National University, Ho Chi Minh City 721400, Vietnam
| | - Dikdik Kurnia
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
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Xie C, Wang F, He Z, Tang H, Li H, Hou J, Liu Y, Jiang L. Development and characterization of active packaging based on chitosan/chitin nanofibers incorporated with scallion flower extract and its preservation in fresh-cut bananas. Int J Biol Macromol 2023; 242:125045. [PMID: 37230454 DOI: 10.1016/j.ijbiomac.2023.125045] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/11/2023] [Accepted: 05/21/2023] [Indexed: 05/27/2023]
Abstract
The aim of this study was to develop a novel active packaging using chitosan (CS) and esterified chitin nanofibers (CF) combined with different contents (1, 2 and 4 wt% on CS basis) of scallion flower extract (SFE) to protect banana samples. The addition of CF significantly improved the barrier and mechanical properties of the CS films (p < 0.05) due to hydrogen bonds and electrostatic interactions. Moreover, the addition of SFE not only improved the physical properties of the CS film but also improved the CS film biological activity. The oxygen barrier property and antibacterial ability of CF-4%SFE were approximately 5.3 and 1.9 times higher than those of the CS film, respectively. In addition, CF-4%SFE had strong DPPH radical scavenging activity (74.8 ± 2.3 %) and ABTS radical scavenging activity (84.06 ± 2.08 %). Fresh-cut bananas stored in CF-4%SFE showed less weight loss, starch loss, color and appearance change than those stored in traditional polyethylene film, which indicated that CF-4%SFE was much better at storing fresh-cut bananas than conventional plastic packaging. For these reasons, CF-SFE films have great potential as a candidate to replace traditional plastic packaging and extend the shelf life of packaged foods.
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Affiliation(s)
- Cancan Xie
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fenghui Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zichuan He
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hongjie Tang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingjie Hou
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yingzhu Liu
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Ghasemi S, Jaldani S, Sanaei F, Ghiafehshirzadi A, Alidoost A, Hashemi M, Hossaeini Marashi SM, Khodaiyan F, Noori SMA. Application of alginate polymer films and coatings incorporated with essential oils in foods: a review of recent literature with emphasis on nanotechnology. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2023. [DOI: 10.1515/ijfe-2022-0284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2023]
Abstract
Abstract
Food waste is one of the major challenges in food safety and finding a solution for this issue is critically important. Herein, edible films and coatings became attractive for scientists as they can keep food from spoilage. Edible films and coatings can effectively preserve the original quality of food and extend its shelf life. Polysaccharides, including starch and cellulose derivatives, chitosan, alginate and pectin, have been extensively studied as biopackaging materials. One of the most interesting polysaccharides is alginate, which has been used to make edible films and coatings. Incorporating essential oils (EO) in alginate matrices results in an improvement in some properties of the edible packages, such as antioxidant and antimicrobial properties. Additionally, the use of nanotechnology can improve the desirable properties of edible films and coatings. In this article we reviewed the antimicrobial and antioxidant properties of alginate coatings and films and their use in various food products.
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Affiliation(s)
- Sajjad Ghasemi
- Faculty of Agriculture, Department of Food Science and Technology , Ferdowsi University of Mashhad , Mashhad , Iran
| | - Shima Jaldani
- Faculty of Agriculture, Department of Food Science and Technology , Ferdowsi University of Mashhad , Mashhad , Iran
| | - Farideh Sanaei
- Faculty of Agriculture, Department of Food Science and Technology , Ferdowsi University of Mashhad , Mashhad , Iran
| | - Asiyeh Ghiafehshirzadi
- Faculty of Agriculture, Department of Food Science and Technology , Ferdowsi University of Mashhad , Mashhad , Iran
| | - Ahmadreza Alidoost
- Faculty of Agriculture, Department of Food Science and Technology , Ferdowsi University of Mashhad , Mashhad , Iran
| | - Mohammad Hashemi
- Medical Toxicology Research Center , Mashhad University of Medical Sciences , Mashhad , Iran
- Department of Nutrition, Faculty of Medicine , Mashhad University of Medical Sciences , Mashhad , Iran
| | - Sayed Mahdi Hossaeini Marashi
- College of Engineering, Design and Physical Sciences Michael Sterling Building (MCST 055) , Brunel University London , Uxbridge , UB8 3PH , UK
- School of Physics, Engineering and Computer Science, Centre for Engineering Research , University of Hertfordshire , Mosquito Way , Hatfield AL10 9EU , UK
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering , University of Tehran , Karaj , Iran
| | - Seyyed Mohammad Ali Noori
- Toxicology Research Center , Medical Basic Sciences Research Institute, Ahvaz Jundishapur University of Medical Sciences , Ahvaz , Iran
- Department of Nutrition, School of Allied Medical Sciences , Ahvaz Jundishapur University of Medical Sciences , Ahvaz , Iran
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Gelatin/poly(vinyl alcohol)-based functional films integrated with spent coffee ground-derived carbon dots and grapefruit seed extract for active packaging application. Int J Biol Macromol 2023; 231:123493. [PMID: 36731691 DOI: 10.1016/j.ijbiomac.2023.123493] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 01/12/2023] [Accepted: 01/27/2023] [Indexed: 02/03/2023]
Abstract
Nanoparticles are attractive, functional additives with great potential to be applied in biomaterial and food packaging. However, these particles are not soluble in water, thus limiting their widespread application. Here, we report a facile fabrication of carbon dots (CDs) using the spent coffee ground as the carbon source through a hydrothermal method. The CD was added to the gelatin/poly(vinyl alcohol) (Gel/PVA) film and grapefruit seed extract (GSE) to prepare multifunctional packaging films. The functional films' physiochemical and functional properties and packaging application were investigated. The composite film showed good UV protection properties with a slight decrease in transparency. The composite film containing CD/GSE showed strong antioxidant activity, scavenging >38 % DPPH and 100 % ABTS radicals. The film also exhibited significant antibacterial activity against the foodborne pathogens Listeria monocytogenes and Escherichia coli, completely eradicating the growth of these bacteria within 9 h of exposure. The CD/GSE-incorporated Gel/PVA films were used for pork packaging. The films were able to enhance the pork shelf life by reducing the L. monocytogenes bacterial growth in meat by 2 Log CFU/mL lower than the control wrapping film. The multifunctional Gel/PVA films are expected to be used for the active packaging of meat products.
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Chitosan-based multifunctional coating combined with sulfur quantum dots to prevent Listeria contamination of enoki mushrooms. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2022.101014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Zhang W, Sani MA, Zhang Z, McClements DJ, Jafari SM. High performance biopolymeric packaging films containing zinc oxide nanoparticles for fresh food preservation: A review. Int J Biol Macromol 2023; 230:123188. [PMID: 36627033 DOI: 10.1016/j.ijbiomac.2023.123188] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/29/2022] [Accepted: 01/04/2023] [Indexed: 01/09/2023]
Abstract
Biodegradable food packaging films (FPFs) assembled from sustainable biopolymeric materials are of increasing interest to the food industry due to pollution and health risks resulting from the use of conventional plastic packaging. However, the functional performance of these FPFs is often poorer than that of plastic films, which limits their commercial application. This problem may be partly overcome by incorporating nano-additives like zinc oxide nanoparticles (ZNPs) into the films. The incorporation of ZNPs into FPFs can improve their functional performance. The properties of these films depends on the concentration, dispersion state, and interactions of ZNPs with the biopolymeric matrix in the films. ZNPs-loaded films and coatings are highly effective at preserving a variety of fresh foods. Studies of ZNPs migration through FPFs have shown that the zinc is mainly transported in an ionic form and the amount entering foods is below safety standards. This article reviews recent developments in the design, fabrication, and application of ZNPs-loaded FPFs based on biopolymers, focusing on the impacts of ZNPs on the optical, barrier, mechanical, water sensitivity, and antimicrobial properties of the films. The potential applications of ZNPs-loaded FPFs for fresh food preservation is also discussed.
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Affiliation(s)
- Wanli Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Zhengke Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China.
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Gaspar MC, Braga ME. Edible films and coatings based on agrifood residues: a new trend in the food packaging research. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview. Foods 2022; 11:foods11233820. [PMID: 36496629 PMCID: PMC9735823 DOI: 10.3390/foods11233820] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/21/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022] Open
Abstract
The preservation of food represents one of the greatest challenges in the food industry. Active packaging materials are obtained through the incorporation of antimicrobial and/or antioxidant compounds in order to improve their functionality. Further, these materials are used for food packaging applications for shelf-life extension and fulfilling consumer demands for minimal processed foods with great quality and safety. The incorporation of antimicrobial peptides, such as nisin, has been studied lately, with a great interest applied to the food industry. Antimicrobials can be incorporated in various matrices such as nanofibers, nanoemulsions, nanoliposomes, or nanoparticles, which are further used for packaging. Despite the widespread application of nisin as an antimicrobial by directly incorporating it into various foods, the use of nisin by incorporating it into food packaging materials is researched at a much smaller scale. The researchers in this field are still in full development, being specific to the type of product studied. The purpose of this study was to present recent results obtained as a result of using nisin as an antimicrobial agent in food packaging materials, with a focus on applications on products of animal origin. The findings showed that nisin incorporated in packaging materials led to a significant reduction in the bacterial load (the total viable count or inoculated strains), maintained product attributes (physical, chemical, and sensorial), and prolonged their shelf-life.
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Huang X, Hong M, Wang L, Meng Q, Ke Q, Kou X. Bioadhesive and antibacterial edible coating of EGCG-grafted pectin for improving the quality of grapes during storage. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Roy S, Ezati P, Biswas D, Rhim JW. Shikonin Functionalized Packaging Film for Monitoring the Freshness of Shrimp. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15196615. [PMID: 36233953 PMCID: PMC9572350 DOI: 10.3390/ma15196615] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/14/2022] [Accepted: 09/20/2022] [Indexed: 06/12/2023]
Abstract
A shikonin embedded smart and active food packaging film was produced using a binary mixture of gelatin and cellulose nanofiber (CNF). Shikonin is an alcohol-soluble natural pigment extracted from Lithospermum erythrorhizon root. The fabricated film showed good pH-responsive color changes and volatile gas sensing properties. Moreover, the film exhibited excellent antioxidant and antibacterial activity against foodborne pathogens. The shikonin incorporated gelatin/CNF-based film showed excellent UV-light barrier properties (>95%) and high tensile strength (>80 MPa), which is useful for food packaging. The hydrodynamic properties of the film were also slightly changed in the presence of shikonin, but the thermal stability and water vapor permeability remained unaffected. Thus, the inclusion of shikonin in the gelatin/CNF-based film improves not only the physical properties but also the functional properties. The film’s color indicator properties also clearly show shrimp’s freshness and spoilage during storage for 48 h. The shikonin-based functional film is expected to be a promising tool for multi-purpose smart and active food packaging applications.
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Affiliation(s)
- Swarup Roy
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Korea
- School of Bioengineering and Food Technology, Shoolini University, Bajhol 173229, India
| | - Parya Ezati
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Korea
| | - Deblina Biswas
- School of Bioengineering and Food Technology, Shoolini University, Bajhol 173229, India
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Korea
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46
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Luo D, Xie Q, Gu S, Xue W. Potato starch films by incorporating tea polyphenol and MgO nanoparticles with enhanced physical, functional and preserved properties. Int J Biol Macromol 2022; 221:108-120. [PMID: 36075301 DOI: 10.1016/j.ijbiomac.2022.09.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/26/2022] [Accepted: 09/02/2022] [Indexed: 11/05/2022]
Abstract
Due to the massive environmental pollution caused by synthetic plastic packaging accumulation and contemporary necessities of food packaging materials, the biodegradable and multifunctional bionanocomposite films based on potato starch (PS) incorporating tea polyphenol (TP) and MgO nanoparticles (MgO-NPs) were successfully fabricated by the solution casting method, and their physical and functional properties and application in fruits preservation were systematically investigated. Incorporation of TP and MgO-NPs improved the films' tensile strength, UV light-blocking, hydrophobicity and thermal stability, and decreased their moisture content (from 14.02 % to 11.21 %), water solubility (from 19.57 % to 16.56 %), and water vapor permeability (from 17.32 to 9.07 × 10-11 g∙m-1∙s-1∙Pa-1). Moreover, the PS/TP/MgO-NPs films exhibited strong antioxidant activity, and remarkable antibacterial activity against Escherichia coli and Staphylococcus aureus with the diameter of inhibition zone of 25.60 mm and 27.50 mm, respectively. SEM, ATR-FTIR and XRD analyses indicated the TP and MgO-NPs were dispersed homogeneously in the PS matrix, and identified the molecular interactions of hydrogen bond, hydrophobic interaction and electrostatic attraction. Biodegradability assessment showed that all the films were rapidly decomposed within ~20 days under simulated environmental conditions. Compared to control, the PS/TP/MgO-NPs film-forming solution coatings were capable of maintaining fruit quality by reducing the change in weight loss, firmness and total soluble solids. Overall, these results suggested that the multifunctional bionanocomposite films could be a potential approach for developing sustainable active food packaging.
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Affiliation(s)
- Dan Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Qiang Xie
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Shimin Gu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wentong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Sustainability in food-waste reduction biotechnology: a critical review. Curr Opin Biotechnol 2022; 77:102781. [PMID: 36029714 DOI: 10.1016/j.copbio.2022.102781] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/20/2022] [Accepted: 07/26/2022] [Indexed: 11/22/2022]
Abstract
Reduction of the $2.625 trillion USD global food-waste problem is a critical goal in combatting climate change and world hunger. However, the outcome analysis of theoretically 'sustainable' individual biotechnological approaches to food-waste reduction is neglected. This critical review applies the principles of the circular economy to the broader context of biotechnology innovations for food-waste reduction. The evaluation of sustainability and relationship to the food-waste management hierarchy are discussed with relevance to recent innovations in biotransformation of food waste and food-waste prevention. Comparison of these innovation categories reveals the challenges of impact at scale for food-waste reduction biotechnology, particularly in food-waste prevention technologies having low technology-readiness levels, and points to illustrative examples of efforts to meet and overcome these challenges.
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Otero MC, Fuentes JA, Atala C, Cuadros-Orellana S, Fuentes C, Gordillo-Fuenzalida F. Antimicrobial Properties of Chilean Native Plants: Future Aspects in Their Application in the Food Industry. Foods 2022; 11:foods11121763. [PMID: 35741959 PMCID: PMC9222376 DOI: 10.3390/foods11121763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 12/02/2022] Open
Abstract
Food contamination with microorganisms is responsible for food spoilage, deterioration and change of organoleptic properties of foods. Besides, the growth of pathogenic microorganisms can provoke serious health problems if food is consumed. Innovative packaging, such as active packaging, is increasing rapidly in the food industry, especially in applying antimicrobials into delivery systems, such as sachets. Chile is a relevant hotspot for biodiversity conservation and a source of unique bio-resources with antimicrobial potential. In this review, fifteen native plants with antimicrobial properties are described. Their antimicrobial effects include an effect against human pathogens. Considering the emergence of antimicrobial resistance, searching for new antimicrobials to design new strategies for food pathogen control is necessary. Chilean flora is a promising source of antimicrobials to be used in active packaging. However, further studies are required to advance from laboratory tests of their antimicrobial effects to their possible effects and uses in active films.
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Affiliation(s)
- María Carolina Otero
- Escuela de Química y Farmacia, Facultad de Medicina, Universidad Andrés Bello, República 252, Santiago 8320000, Chile;
| | - Juan A. Fuentes
- Laboratorio de Genética y Patogénesis Bacteriana, Departamento de Ciencias Biológicas, Facultad de Ciencias de la Vida, Universidad Andrés Bello, Santiago 8320000, Chile;
| | - Cristian Atala
- Instituto de Biología, Facultad de Ciencias, Pontificia Universidad Católica de Valparaíso, Campus Curauma, Avenida Universidad 330, Valparaíso 2340000, Chile;
| | - Sara Cuadros-Orellana
- Laboratorio de Microbiología Aplicada, Centro de Biotecnología de los Recursos Naturales, Facultad de Ciencias Agrarias y Forestales, Universidad Católica del Maule, Avda. San Miguel 3605, Talca 3480112, Chile; (S.C.-O.); (C.F.)
| | - Camila Fuentes
- Laboratorio de Microbiología Aplicada, Centro de Biotecnología de los Recursos Naturales, Facultad de Ciencias Agrarias y Forestales, Universidad Católica del Maule, Avda. San Miguel 3605, Talca 3480112, Chile; (S.C.-O.); (C.F.)
| | - Felipe Gordillo-Fuenzalida
- Laboratorio de Microbiología Aplicada, Centro de Biotecnología de los Recursos Naturales, Facultad de Ciencias Agrarias y Forestales, Universidad Católica del Maule, Avda. San Miguel 3605, Talca 3480112, Chile; (S.C.-O.); (C.F.)
- Correspondence: ; Tel.: +56-71-298-6417
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Edible Bioactive Film with Curcumin: A Potential "Functional" Packaging? Int J Mol Sci 2022; 23:ijms23105638. [PMID: 35628450 PMCID: PMC9147907 DOI: 10.3390/ijms23105638] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/11/2022] [Accepted: 05/16/2022] [Indexed: 02/04/2023] Open
Abstract
Edible packaging has been developed as a biodegradable and non-toxic alternative to traditional petroleum-based food packaging. Biopolymeric edible films, in addition to their passive protective function, may also play a bioactive role as vehicles for bioactive compounds of importance to human health. In recent years, a new generation of edible food packaging has been developed to incorporate ingredients with functional potential that have beneficial effects on consumer health. Curcumin, a bioactive compound widely used as a natural dye obtained from turmeric rhizomes (Curcuma longa L.), has a broad spectrum of beneficial properties for human health, such as anti-inflammatory, anti-hypertensive, antioxidant, anti-cancer, and other activities. To demonstrate these properties, curcumin has been explored as a bioactive agent for the development of bioactive packaging, which can be referred to as functional packaging and used in food. The aim of this review was to describe the current and potential research on the development of functional-edible-films incorporating curcumin for applications such as food packaging.
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