1
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Luo G, Li J, Qin X, Wang Q, Zhong J. Improved moisture barrier and mechanical properties of rice protein/sodium alginate films for banana and oil preservation: Effect of the type and addition form of fatty acid. Food Chem 2024; 460:140764. [PMID: 39121763 DOI: 10.1016/j.foodchem.2024.140764] [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: 12/09/2023] [Revised: 07/12/2024] [Accepted: 08/02/2024] [Indexed: 08/12/2024]
Abstract
Attenuating the moisture sensitivity of hydrophilic protein/polysaccharide-based films without impairing other properties remains a challenge. Fatty acid dispersed in Pickering emulsion was proposed to overcome such issue. An increase in fatty acid chain length slightly reduced the water vapor permeability (WVP) of emulsion films. As the number of fatty acid double bonds increased from 0 to 1, the WVP of emulsion films was significantly decreased by 14.02% while mechanical properties were significantly enhanced. More hydrogen bonds and stronger electrostatic interactions in the presence of fatty acids were observed by molecular dynamics simulation. The weight loss of bananas coated with oleic acid-incorporated film-forming emulsion was 6.81% lower than that of uncoated group after 4 days, and the corresponding film was more effective to delay oil oxidation than the commercial polypropylene film, indicating that the film is a promising alternative to food coating and packaging material.
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Affiliation(s)
- Guoliu Luo
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Jinsong Li
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Qiang Wang
- Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
| | - Jinfeng Zhong
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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2
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Hu Y, Wan S, Zhao R, Cao L, Fu C, Ren DF. Characterization of ultrasonic-assisted antifungal film loaded with fermented walnut meal on Rosa roxburghii Tratt during near-freezing temperature storage. J Food Sci 2024. [PMID: 39218992 DOI: 10.1111/1750-3841.17328] [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: 06/24/2024] [Revised: 07/26/2024] [Accepted: 08/06/2024] [Indexed: 09/04/2024]
Abstract
Fermented walnut meal (FW) has antifungal activity against Penicillium victoriae, a fungus responsible for Rosa roxbughii Tratt spoilage. This study characterized and applied ultrasonic-assisted antifungal film loaded with FW to preserve R. roxbughii Tratt during near-freezing temperature (NFT). Results showed that O2 and CO2 transmission rates decreased by 80.02% and 29.05%, respectively, and antimicrobial properties were improved with ultrasound at 560 W for 5 min and 1% FW. Fourier transform infrared spectroscopy and X-ray diffraction results revealed ultrasound improved hydrogen bonds and inductive effect via ─NH, ─OH, and C═O bonds. The addition of FW led to the formation of CMCS-GL-FW polymer via C═O bond. Thermogravimetric analysis and transmission electron microscope results demonstrated thermal degradation process was decomposed by ultrasound, and the internal structure of P. victoriae was accelerated by the addition of FW. Compared to the U-CMCS/GL group, the vitamin C content, peroxidase, and catalase activities of U-CMCS/GL/FW were enhanced by 4.24%, 8.52%, and 14.3% during NFT (-0.8 to -0.4°C), respectively. Particularly, the fungal count of the U-CMCS/GL/FW group did not exceed 105 CFU g-1 at the end of storage, and the relative abundance of P. victoriae decreased to 0.007%. Our findings provide an effective route for agricultural waste as natural antifungal compounds in the active packaging industry. PRACTICAL APPLICATION: In this study, the barrier and antimicrobial properties of film were successfully improved by ultrasonic treatment and loaded fermented walnut meal. The ultrasonic-assisted antifungal film loaded with fermented walnut meal effectively delayed the degradation of nutrients and reduced microbial invasion of Rosa roxburghii Tratt. These results provide a theoretical basis for the application of agricultural waste in the food packaging industry.
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Affiliation(s)
- Yue Hu
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Shuangju Wan
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Ruijie Zhao
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Lisha Cao
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Chengxin Fu
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Di Feng Ren
- State Key Laboratory of Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
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3
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Wang J, Liu W, Sui J, Cui B, Yuan C, Li Y, Liu G, Li Z. Effect of ultrasound/CaCl 2 co-treatment on the microstructure, gelatinization, and film-forming properties of high amylose corn starch. Int J Biol Macromol 2024; 276:134067. [PMID: 39038579 DOI: 10.1016/j.ijbiomac.2024.134067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Revised: 07/17/2024] [Accepted: 07/19/2024] [Indexed: 07/24/2024]
Abstract
The effect of ultrasound/CaCl2 co-treatment on aggregation structure, thermal stability, rheological, and film properties of high amylose corn starch (HACS) was investigated. The scanning electron microscopy (SEM) images revealed the number of starch fragments and malformed starch granules increased after co-treatment. The differential scanning calorimetry (DSC) results showed the co-treated HACS got a lower gelatinization temperature (92.65 ± 0.495 °C) and enthalpy values (ΔH, 4.14 ± 0.192 J/g). The optical microscope images indicated that lesser Maltase crosses were observed in co-treated HACS. The results of X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) indicated ultrasound influenced the compactness of amorphous zone and CaCl2 damaged the crystalline region of HACS granules. Additionally, the rheology properties of HACS dispersion demonstrated the apparent viscosity of co-treated dispersion increased as the ultrasound time prolonged. The mechanical strength and structural compactness of HACS films were improved after ultrasound treatment. The mechanism of ultrasound/CaCl2 co-treatment improved the gelatinization and film-forming ability of HACS was that (i) ultrasound wave loosened the HACS granules shell, promoted the treatment of CaCl2 on HACS granules, and (ii) ultrasound wave improved the uniform distribution of HACS dispersion, increased the interaction between CaCl2 and starch chains during the process of film-forming.
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Affiliation(s)
- Jialin Wang
- Shandong Academy of Agricultural Sciences, Jinan 250100, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Wei Liu
- Shandong Academy of Agricultural Sciences, Jinan 250100, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Jie Sui
- Shandong Academy of Agricultural Sciences, Jinan 250100, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Yuhang Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Guimei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Zhao Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
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4
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Wang Y, McClements DJ, Peng X, Xu Z, Meng M, Ji H, Zhi C, Ye L, Zhao J, Jin Z, Chen L. Effects of crosslinking agents on properties of starch-based intelligent labels for food freshness detection. Int J Biol Macromol 2024; 261:129822. [PMID: 38307437 DOI: 10.1016/j.ijbiomac.2024.129822] [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: 09/05/2023] [Revised: 01/19/2024] [Accepted: 01/26/2024] [Indexed: 02/04/2024]
Abstract
The impact of citric acid, carboxymethyl cellulose, carboxymethyl starch, sodium trimetaphosphate, or soybean protein on the crosslinking of starch-based films was examined. These crosslinking starch films were then used to create pH-sensitive food labels using a casting method. Blueberry anthocyanins were incorporated into these smart labels as a pH-sensitive colorimetric sensor. The mechanical properties, moisture resistance, and pH responsiveness of these smart labels were then examined. Crosslinking improved the mechanical properties and pH sensitivity of the labels. These different crosslinking agents also affected the hydrophobicity of the labels to varying degrees. Soybean protein was the only additive that led to labels that could sustain their structural integrity after immersion in water for 12 h. Because it increased the hydrophobicity of the labels, which decreased their water vapor permeability, moisture content, swelling index, and water solubility by 47 %, 29 %, 52 % and 10 %, respectively. The potential of using these labels to monitor the freshness of chicken breast was then examined. Only the films containing soybean protein exhibited good pH sensitivity, high structural stability, and low pigment leakage. This combination of beneficial attributes suggests that the composite films containing starch and soybean protein may be most suitable for monitoring meat freshness.
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Affiliation(s)
- Yun Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Man Meng
- Licheng Detection & Certification Group Co., Ltd., Zhongshan 528400, China
| | - Hangyan Ji
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Chaohui Zhi
- Changzhou Longjun Skypurl Environmental Protection Industrial Development Co., Ltd., Changzhou 213100, China
| | - Lei Ye
- Changzhou Longjun Skypurl Environmental Protection Industrial Development Co., Ltd., Changzhou 213100, China
| | - Jianwei Zhao
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China.
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5
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Dutta D, Sit N. Preparation and characterization of potato starch-based composite films reinforced by modified banana fibers and its application in packaging of grapes. Int J Biol Macromol 2024; 254:127791. [PMID: 37923044 DOI: 10.1016/j.ijbiomac.2023.127791] [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: 06/21/2023] [Revised: 10/21/2023] [Accepted: 10/29/2023] [Indexed: 11/07/2023]
Abstract
The current study focuses on the preparation and characterization of potato starch-based biocomposite films by reinforcing them with banana fiber. The banana fibers were modified using ultrasonication and cellulase enzyme, individually and in combination. Both native and modified banana fibers underwent physical, morphological, FTIR, and crystallinity analyses. The resulting biocomposite films, created by incorporating native and treated banana fibers, were then evaluated for their mechanical, thermal, barrier, and biodegradable properties. The findings indicated that combining ultrasound with enzyme treatment of banana fibers in the potato starch matrix led to a substantial reduction in water-sorption and water-vapor permeability (0.156 g mm m-2 h-1 kPa-1) of the packaging films. Additionally, the mechanical properties (5.02 MPa-Tensile strength, 4.27 MPa-Sealability) of the films significantly improved with the inclusion of modified banana fibers. FTIR analysis revealed similar spectra for all modified samples, along with enhanced crystallinity. Moreover, the thermal stability of the developed films was enhanced by the incorporation of modified banana fibers. Scanning electron microscopy showed that the modified fibers exhibited smooth surfaces and an even distribution of spaces compared with the native fibers. The biocomposite films demonstrated biodegradation within 42 days. Furthermore, the packaging application was tested with grapes, which showed that the films could maintain storability for up to 8 days. Overall, these results suggest a promising eco-friendly method for producing packaging films with biocompatible, biodegradable, and non-toxic properties.
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Affiliation(s)
- Ditimoni Dutta
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
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6
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Cui C, Gao L, Dai L, Ji N, Qin Y, Shi R, Qiao Y, Xiong L, Sun Q. Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09342-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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7
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Chen N, Gao HX, He Q, Zeng WC. Potential application of phenolic compounds with different structural complexity in maize starch-based film. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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8
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Kang L, Liang Q, Chen H, Zhou Q, Chi Z, Rashid A, Ma H, Ren X. Insights into ultrasonic treatment on the properties of pullulan/oat protein/nisin composite film:mechanical, structural and physicochemical properties. Food Chem 2023; 402:134237. [DOI: 10.1016/j.foodchem.2022.134237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 08/26/2022] [Accepted: 09/11/2022] [Indexed: 11/25/2022]
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9
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Wang B, Zhang G, Yan S, Xu X, Wang D, Cui B, Abd El-Aty AM. Correlation between chain structures of corn starch and properties of its film prepared at different degrees of disorganization. Int J Biol Macromol 2023; 226:580-587. [PMID: 36526058 DOI: 10.1016/j.ijbiomac.2022.12.084] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 10/06/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022]
Abstract
This study investigated the relationship between the chain structure of corn starch and the properties of corn starch-based films formed with starch pastes with different degrees of disorganization (70, 80, and 90 °C). The degree of gelatinization, chain length distribution, amylose content, and molecular weight of the corn starch were determined by the water absorption index, ion chromatography, spectrophotometry, and gel chromatography, respectively. The thickness, surface roughness, solubility, water content, water vapor permeability, mechanical properties, and maximum thermal degradation rate of corn starch-based films formed with starch pastes with different degrees of disorganization were evaluated. The moisture content, thickness and surface roughness of films formed with the starch pastes decreased. At the same time, the solubility, elongation at break, water vapor permeability, and molecular weight distribution increased with increasing heat treatment temperature. The maximum thermal degradation rate and tensile strength of the corn starch-based films formed with the starch pastes decreased with increasing heat treatment temperature. The gradual decrease in the amylose content of corn starch-based films formed with starch paste with increasing heat treatment temperature led to a change in the performance of the corn starch-based films.
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Affiliation(s)
- Bin Wang
- Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Guixin Zhang
- Zibo Institute for Food and Drug Control,Zibo 255086, China
| | - Shouxin Yan
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Xin Xu
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Deyin Wang
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Bo Cui
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey.
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10
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Chen N, Gao HX, He Q, Zeng WC. Potato Starch-Based Film Incorporated with Tea Polyphenols and Its Application in Fruit Packaging. Polymers (Basel) 2023; 15:588. [PMID: 36771890 PMCID: PMC9921189 DOI: 10.3390/polym15030588] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 01/18/2023] [Accepted: 01/21/2023] [Indexed: 01/27/2023] Open
Abstract
Effects of tea polyphenols (TP) on the physical properties, barrier properties and functionality of potato starch-based film were determined, while the interaction mechanism between TP and starch in film and the application of this film in fruit packaging were further evaluated. TP exhibited different effects on the physical properties of potato starch-based film, including thickness (0.083 to 0.087 mm), moisture content (9.27% to 9.68%), color (ΔE value: 5.41 to 10.55), light transmittance (51% to 62%), tensile properties and thermal properties, and improved its barrier properties, including water vapor permeability (9.68 to 11.84 × 10-11 g m-1 s-1 Pa-1),oxygen permeability (1.25 to 2.78 × 10-16 g m-1 s-1 Pa-1) and antioxidant activity. According to the determination of wide-angle X-ray diffraction, Fourier transform infrared and scanning electron microscope, TP could interact with starch chains via hydrogen bonds to form non-crystal complexes, thus affecting the cross-linking among starch chains and further changing the microstructure of film. Furthermore, film incorporated with TP could improve the storage quality (including weight and texture) of blueberries, and inhibit the enzymatic browning of fresh-cut bananas during storage. All present results suggested that tea polyphenols had potential to enhance the properties and function of potato starch-based film, and the film exhibited the application prospect in fruit packaging and preservation.
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Affiliation(s)
- Nan Chen
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, China
| | - Hao-Xiang Gao
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, China
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, China
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11
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Zhou F, Gu Z, Zeng Z, Tang X, Li C, Fang Z, Hu B, Chen H, Wang C, Chen S, Wu H, Wu W, Liu Y. Preparation, characterization and application of Konjac glucomannan/pullulan/microcrystalline cellulose/tea polyphenol active blend film. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101898] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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12
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Preparation of hydrophobic composite membranes based on carboxymethyl cellulose and modified pectin: Effects of grafting a long-chain saturated fatty acid. Int J Biol Macromol 2022; 222:2318-2326. [DOI: 10.1016/j.ijbiomac.2022.10.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 09/26/2022] [Accepted: 10/04/2022] [Indexed: 11/05/2022]
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13
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Nian L, Wang M, Sun X, Zeng Y, Xie Y, Cheng S, Cao C. Biodegradable active packaging: Components, preparation, and applications in the preservation of postharvest perishable fruits and vegetables. Crit Rev Food Sci Nutr 2022; 64:2304-2339. [PMID: 36123805 DOI: 10.1080/10408398.2022.2122924] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The consumption of fresh fruits and vegetables is restricted by the susceptibility of fresh produce to deterioration caused by postharvest physiological and metabolic activities. Developing efficient preservation strategies is thus among the most important scientific issues to be urgently addressed in the field of food science. The incorporation of active agents into a polymer matrix to prepare biodegradable active packaging is being increasingly explored to mitigate the postharvest spoilage of fruits and vegetables during storage. This paper reviews the composition of biodegradable polymers and the methods used to prepare biodegradable active packaging. In addition, the interactions between bioactive ingredients and biodegradable polymers that can lead to plasticizing or cross-linking effects are summarized. Furthermore, the applications of biodegradable active (i.e., antibacterial, antioxidant, ethylene removing, barrier, and modified atmosphere) packaging in the preservation of fruits and vegetables are illustrated. These films may increase sensory acceptability, improve quality, and prolong the shelf life of postharvest products. Finally, the challenges and trends of biodegradable active packaging in the preservation of fruits and vegetables are discussed. This review aims to provide new ideas and insights for developing novel biodegradable active packaging materials and their practical application in the preservation of postharvest fruits and vegetables.
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Affiliation(s)
- Linyu Nian
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Mengjun Wang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Xiaoyang Sun
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yan Zeng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Yao Xie
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Shujie Cheng
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, China
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14
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The Improved Properties of Carboxymethyl Bacterial Cellulose Films with Thickening and Plasticizing. Polymers (Basel) 2022; 14:polym14163286. [PMID: 36015542 PMCID: PMC9412357 DOI: 10.3390/polym14163286] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/08/2022] [Accepted: 08/09/2022] [Indexed: 01/18/2023] Open
Abstract
This study aims to improve the thermal stability and mechanical properties of carboxymethyl bacterial cellulose (CMBC) composite films. Experiments were conducted by preparing bacterial cellulose (BC) into CMBC, then parametrically mixing sodium alginate/starch/xanthan gum/gelatin and glycerin/sorbitol/PEG 400/PEG 6000 with CMBC to form the film. Scanning electron microscopy, X-ray diffractometry, infrared spectroscopy, mechanical tests, and thermogravimetric analysis showed that the composite films had better mechanical properties and thermal stability with the addition of 1.5% CMBC (% v/v), 1% sodium alginate, and 0.4% glycerin. Tensile strength was 38.13 MPa, the elongation at break was 13.4%, the kinematic viscosity of the film solution was 257.3 mm2/s, the opacity was 4.76 A/mm, the water vapor permeability was 11.85%, and the pyrolysis residue was 45%. The potential causes for the differences in the performance of the composite films were discussed and compared, leading to the conclusion that CMBC/Sodium alginate (SA)/glycerin (GL) had the best thermal stability and mechanical properties.
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15
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Hakke VS, Landge VK, Sonawane SH, Uday Bhaskar Babu G, Ashokkumar M, M M Flores E. The physical, mechanical, thermal and barrier properties of starch nanoparticle (SNP)/polyurethane (PU) nanocomposite films synthesised by an ultrasound-assisted process. ULTRASONICS SONOCHEMISTRY 2022; 88:106069. [PMID: 35751937 PMCID: PMC9240861 DOI: 10.1016/j.ultsonch.2022.106069] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/05/2022] [Accepted: 06/13/2022] [Indexed: 06/15/2023]
Abstract
This article reports on the ultrasound-assisted acid hydrolysis for the synthesis and evaluation of starch nanoparticles (SNP) as nanofillers to improve the physical, mechanical, thermal, and barrier properties of polyurethane (PU) films. During the ultrasonic irradiation, dropwise addition of 0.25 mol L-1 H2SO4 was carried out to the starch dispersion for the preparation of SNPs. The synthesized SNPs were blended uniformly within the PU matrix using ultrasonic irradiation (20 kHz, 220 W pulse mode). The temperature was kept constant during the synthesis (4 °C). The nanocomposite coating films were made with a regulated thickness using the casting method. The effect of SNP content (wt%) in nanocomposite coating films on various properties such as morphology, water vapour permeability (WVP), glass transition temperature (Tg), microbial barrier, and mechanical properties was studied. The addition of SNP to the PU matrix increased the roughness of the surface, and Tg by 7 °C, lowering WVP by 60% compared to the PU film without the addition of SNP. As the SNP concentration was increased, the opacity of the film increased. The reinforcement of the SNP in the PU matrix enhanced the microbial barrier of the film by 99.9%, with the optimal content of SNP being 5%. Improvement in the toughness and barrier properties was observed with an increase in the SNP content of the film.
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Affiliation(s)
- Vikas S Hakke
- Department of Chemical Engineering, National Institute of Technology Warangal, Warangal 506004, Telangana State, India
| | - Vividha K Landge
- Department of Chemical Engineering, National Institute of Technology Warangal, Warangal 506004, Telangana State, India
| | - Shirish H Sonawane
- Department of Chemical Engineering, National Institute of Technology Warangal, Warangal 506004, Telangana State, India.
| | - G Uday Bhaskar Babu
- Department of Chemical Engineering, National Institute of Technology Warangal, Warangal 506004, Telangana State, India
| | | | - Erico M M Flores
- Department of Chemistry, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
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16
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Rahmasari Y, Yemiş GP. Characterization of ginger starch-based edible films incorporated with coconut shell liquid smoke by ultrasound treatment and application for ground beef. Meat Sci 2022; 188:108799. [PMID: 35303656 DOI: 10.1016/j.meatsci.2022.108799] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 02/27/2022] [Accepted: 03/07/2022] [Indexed: 10/18/2022]
Abstract
The aim of the present study was to investigate the structural and physicochemical properties of ultrasound-treated ginger starch-based edible films incorporated with coconut shell liquid smoke (CSLS), and determine the inhibitory effect of the films against Escherichia coli O157:H7 in ground beef during the storage at 4 °C. Ultrasound-treated CSLS-ginger starch films presented a better mechanical, barrier, thermal, and antibacterial properties. The antibacterial effect of CSLS against E. coli, S. aureus, E. coli O157:H7, Listeria monocytogenes, Salmonella Enteritidis, and B. cereus increased significantly with ultrasound treatment. The CSLS-films showed antibacterial activity against E. coli O157:H7 without negatively affecting the sensory attributes of ground beef. The films containing 15% CSLS reduced E. coli O157:H7 populations by 1.33 log cfu/g in ground beef during the 12-day-storage. The CSLS-starch films effectively inhibited lipid oxidation in the ground beef samples during the refrigerated storage. These results indicated that ultrasound-treated CSLS-ginger starch film has the application potential as a novel antimicrobial active packaging for proteinous foods.
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Affiliation(s)
- Yovita Rahmasari
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Esentepe Campus, Serdivan 54187, Sakarya, Turkey
| | - Gökçe Polat Yemiş
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Esentepe Campus, Serdivan 54187, Sakarya, Turkey.
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17
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Han Z, Zhu H, Cheng JH. Structure modification and property improvement of plant cellulose: Based on emerging and sustainable nonthermal processing technologies. Food Res Int 2022; 156:111300. [PMID: 35651060 DOI: 10.1016/j.foodres.2022.111300] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 04/21/2022] [Accepted: 04/23/2022] [Indexed: 11/19/2022]
Abstract
Cellulose has attracted high attention due to its advantages of abundant resources, renewable and biodegradable. Modification of natural plant cellulose has become a hot topic worldwide. Conventional chemical modification methods commonly cause great damage to the environment. The current review presents the effects of innovative, eco-friendly and sustainable nonthermal processing technologies on cellulose structure and properties. Typical techniques include high pressure processing, cold plasma, ultrasonic and irradiation treatment. Their superiorities in the modification of cellulose are highlighted, and the advantages and limitations of nonthermal processing technologies for plant cellulose modification are also discussed. Nonthermal processing technologies can improve cellulose functional properties by playing an important role in the chemical bonds of the molecular chains, crystalline regions or amorphous parts through energy or active particles generated in the process, or promoting the crosslinking and graft copolymerization of cellulose molecules. The development of modified cellulose functional materials will have wider applications.
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Affiliation(s)
- Zhuorui Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Hong Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
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18
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Cai B, Mazahreh J, Ma Q, Wang F, Hu X. Ultrasound-assisted fabrication of biopolymer materials: A review. Int J Biol Macromol 2022; 209:1613-1628. [PMID: 35452704 DOI: 10.1016/j.ijbiomac.2022.04.055] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 03/15/2022] [Accepted: 04/06/2022] [Indexed: 12/19/2022]
Abstract
There is an urgent need to develop technologies that can physically manipulate the structure of biocompatible and green polymer materials in order to tune their performance in an efficient, repeatable, easy-to-operate, chemical-free, non-contact, and highly controllable manner. Ultrasound technology produces a cavitation effect that promotes the generation of free radicals, the fracture of chemical chain segments and a rapid change of morphology. The cavitation effects are accompanied by thermal, chemical, and biological effects that interact with the material being studied. With its high efficiency, cleanliness, and reusability applications, ultrasound has a vast range of opportunity within the field of natural polymer-based materials. This work expounds the basic principle of ultrasonic cavitation and analyzes the influence that ultrasonic strength, temperature, frequency and induced liquid surface tension on the physical and chemical properties of biopolymer materials. The mechanism and the influence that ultrasonic modification has on materials is discussed, with highlighted details on the agglomeration, degradation, morphology, structure, and the mechanical properties of these novel materials from naturally derived polymers.
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Affiliation(s)
- Bowen Cai
- Center of Analysis and Testing, Nanjing Normal University, Nanjing 210023, China; School of Chemistry and Materials Science, Nanjing Normal University, Nanjing 210023, China
| | - Janine Mazahreh
- Department of Physics and Astronomy, Rowan University, Glassboro, NJ 08028, USA; Department of Chemistry and Biochemistry, Rowan University, Glassboro, NJ 08028, USA
| | - Qingyu Ma
- School of Computer and Electrical Information/School of Artificial Intelligence, Nanjing Normal University, Nanjing 210023, China
| | - Fang Wang
- Center of Analysis and Testing, Nanjing Normal University, Nanjing 210023, China; School of Chemistry and Materials Science, Nanjing Normal University, Nanjing 210023, China.
| | - Xiao Hu
- Department of Physics and Astronomy, Rowan University, Glassboro, NJ 08028, USA; Department of Biomedical Engineering, Rowan University, Glassboro, NJ 08028, USA; Department of Molecular and Cellular Biosciences, Rowan University, Glassboro, NJ 08028, USA.
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19
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Wu Z, Li Y, Tang J, Lin D, Qin W, Loy DA, Zhang Q, Chen H, Li S. Ultrasound-assisted preparation of chitosan/nano-silica aerogel/tea polyphenol biodegradable films: Physical and functional properties. ULTRASONICS SONOCHEMISTRY 2022; 87:106052. [PMID: 35660275 PMCID: PMC9168617 DOI: 10.1016/j.ultsonch.2022.106052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 05/26/2022] [Accepted: 05/28/2022] [Indexed: 06/15/2023]
Abstract
In this study, chitosan(CS), nano-silicon aerogels(nSA) and tea polyphenols(TP) were used as film-forming materials and processed with ultrasonication to form films using the tape-casting method. The effects of ultrasonication time, temperature and frequency on the properties of CS/nSA/TP film were explored via material property testing. The results of response surface showed that the maximum tensile strength of the film was 4.036 MPa at ultrasonication time(57.97 min), temperature(37.26 °C) and frequency(30 kHz). The maximum elongation at break of the film was 279.42 % at ultrasonication time(60.88 min), temperature(39.93 °C) and frequency(30 kHz). Due to cavitation and super-mixing effects, ultrasonication may make the surface of the film smoother and easier to degrade. After ultrasonication, TPs were protected by the 3D network structure composed of CS and nSA. Ultrasonication improved the antioxidant and antibacterial properties of the film. These results show that ultrasonication is an effective method to improve the properties of films.
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Affiliation(s)
- Zhijun Wu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an 625014, China
| | - Yang Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Jing Tang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Douglas A Loy
- Department of Chemistry & Biochemistry, University of Arizona, Tucson, AZ 85721, USA.
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
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20
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Yu Z, Zhang H, Guo H, Zhang L, Zhang X, Chen Y. High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis. ULTRASONICS SONOCHEMISTRY 2022; 86:106036. [PMID: 35598513 PMCID: PMC9127680 DOI: 10.1016/j.ultsonch.2022.106036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 05/03/2022] [Accepted: 05/13/2022] [Indexed: 05/21/2023]
Abstract
In this study, high intensity ultrasonication (HIU) was employed as an efficient tool to improve the gel property and in vitro digestibility of marinated egg (ME). The effects of HIU treatment at 100 W and 200 W for a series of time periods (0.5 h, 1 h, and 2 h) on the textural profiles, structural changes, and microstructures were also studied. After HIU treatment, the springiness and gumminess of ME white were enhanced. The water holding capacity reached the highest point (66.6%) when 0.5 h 200 W HIU was used. It was observed that 100 W HIU led to the highest zeta potential (-12.0 mV) and hydrophobicity (175.35 μg) of ME, indicating a high degree of electrostatic repulsion prevented agglomeration. HIU treatment at 100 W affected the dynamic rheological behaviors by boosting non-covalent bonds, which maintains the gel network's homogeneity. Meanwhile, the decreasing formation of α-helix, in contrast to β-turn, altered the aggregation behaviors of egg white gel. The microstructure of the 200 W HIU treated samples had porous colloidal network structures, and the in vitro digestibility (>75%) was increased after HIU. This work demonstrated that HIU could be a green and cost-effective tool for processing the egg product with high quality.
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Affiliation(s)
- Zhihui Yu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Insitute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, 030031, Shanxi, China
| | - Huirong Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Haoran Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Lixin Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Xiaoyu Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China
| | - Yisheng Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, Shanxi, China; Insitute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, 030031, Shanxi, China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu 030801, Shanxi, China.
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21
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Aydin G, Zorlu EB. Characterisation and Antibacterial Properties of Novel Biodegradable Films Based on Alginate and Roselle ( Hibiscus sabdariffa L.) Extract. WASTE AND BIOMASS VALORIZATION 2022; 13:2991-3002. [PMID: 35222746 PMCID: PMC8856933 DOI: 10.1007/s12649-022-01710-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Accepted: 02/01/2022] [Indexed: 06/01/2023]
Abstract
Composite films were prepared with alginate and roselle extract (HE) at different concentrations (1%, 3%, and 5% w/v) via solvent casting technique and analyzed in terms of physical, mechanical, and antibacterial properties. The incorporation of HE into alginate films resulted in rough and heterogeneous surface characteristics with increasing concentrations of HE. The thickness and water vapor permeability of alginate-HE composite films were significantly higher (p < 0.05) compared to pure alginate films. Moreover, water content, solubility, swelling, tensile strength, and elongation at break value of the composite films decreased (p < 0.05) with increasing concentrations of the extract. FTIR spectra revealed shifts and intensity variations in the composite films and the formation of new peaks suggesting a possible interaction between alginate and HE. Alginate-HE films exhibited good antibacterial activity against Gram-positive (Staphylococcus aureus and Bacillus subtilis) and Gram-negative (Escherichia coli and Klebsiella pneumoniae) bacteria. The antibacterial effect of the films, more pronounced against Gram-positive bacteria, increased with higher amounts of HE. The resulting films may be utilised as new biodegradable, antibacterial films in the food packaging industry to prolong shelf life and preserve food safety. Graphical Abstract Supplementary Information The online version of this article (10.1007/s12649-022-01710-3) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Gulsum Aydin
- Biotechnology Department, Faculty of Sciences, Selcuk University, Konya, Turkey
| | - Elif Busra Zorlu
- Biotechnology Department, Faculty of Sciences, Selcuk University, Konya, Turkey
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22
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Li H, Yang J, Feng X, Qin Z. Cellulose Nanofiber-Assisted Dispersion of Halloysite Nanotubes via Silane Coupling Agent-Reinforced Starch–PVA Biodegradable Composite Membrane. MEMBRANES 2022; 12:membranes12020169. [PMID: 35207090 PMCID: PMC8879183 DOI: 10.3390/membranes12020169] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 01/15/2022] [Accepted: 01/27/2022] [Indexed: 01/27/2023]
Abstract
HNTs (halloysite nanotubes) are widely used in reinforcing material, often used in material reinforcement and particle loading. However, their easy agglomeration causes them to have great limitations in application. In this work, two kinds of silane coupling agents (KH560 and KH570) were introduced to graft the CNF/HNT (cellulose nanofiber) nanoparticles used to reinforce the starch-polyvinyl alcohol (PVA) composite membranes. The mechanical properties, water resistance properties and thermal performance of the composite membrane were tested. The results showed that the CNF/HNTs nanoparticle system modified by two silane coupling agents enhanced the tensile strength (TS) of the starch–PVA composite membranes by increments of 60.11% and 68.35%, and, in addition, the water resistance of starch–PVA composite membrane improved. The introduction of chemical bonds formed associations and a compact network structure, which increased the thermal stability and the crystallinity of the starch–PVA composite membrane. In the study, we creatively used CNF to disperse HNTs. CNF and HNTs were combined under the action of the silane coupling agent, and then mixed into the starch–PVA membranes matrix to prepare high-performance degradable biological composite membranes.
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23
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Mi T, Zhang X, Liu P, Gao W, Li J, Xu N, Yuan C, Cui B. Ultrasonication effects on physicochemical properties of biopolymer-based films: A comprehensive review. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34872394 DOI: 10.1080/10408398.2021.2012420] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Biopolymeric films manufactured from materials such as starch, cellulose, protein, chitosan, gelatin, and polyvinyl alcohol are widely applied due to their complete biodegradability. While biopolymer-based films exhibit good gas barriers and optical properties when used in packaging, poor moisture resistance and mechanical properties limit their further application. Ultrasonication is a promising, effective technology for resolving these shortcomings, with its high efficiency, environmentally friendly nature, and safety. This review briefly introduces basic ultrasonication principles and their main effects on mechanical properties, transparency, color, microstructure, water vapor permeability, and oxygen resistance. We also describe the thermal performance of biopolymeric films. While ultrasonication has many positive effects on the physicochemical properties of biopolymeric films, many factors influence their behavior during film preparation, including power density, amplitude, treatment time, frequency, and the inherent properties of the source materials. This review focuses on biopolymers as film-forming materials and comprehensively discusses the promotional effects of ultrasonication on their physicochemical properties.
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Affiliation(s)
- Tongtong Mi
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,Faculty of Agricultural and Veterinary Sciences, Liaocheng Vocational and Technical College, Liaocheng, Shandong, China
| | - Xiaolei Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Jianpeng Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Nuo Xu
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
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24
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Wang B, Dong Y, Fang Y, Gao W, Kang X, Liu P, Yan S, Cui B, Abd El-Aty AM. Effects of different moisture contents on the structure and properties of corn starch during extrusion. Food Chem 2021; 368:130804. [PMID: 34404001 DOI: 10.1016/j.foodchem.2021.130804] [Citation(s) in RCA: 50] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 08/02/2021] [Accepted: 08/04/2021] [Indexed: 01/23/2023]
Abstract
Herein, corn starch samples with different moisture contents (native corn starch, 30, 35, 40, 45, and 50%) were prepared by twin-screw extrusion, and the structural and physical properties were analyzed and correlated. Scanning electron microscopy observed the morphology, attenuated total reflection-Fourier transform infrared spectroscopy investigated the double helix structure, X-ray diffraction analyzed the crystal region, ion chromatography observed the chain length distribution, and rapid viscosity analyzer measured the viscosity of corn starch samples. We found that the corn starch crystallinity, degree of order, and double helix degree decreased with increasing moisture content. The moisture content has a crucial role in the peak viscosity, breakdown, final viscosity, and setback in pasting property experiments. With the increase in moisture content, the longer chain was transformed into a shorter chain, and the dispersion of molecular weight distribution continuously increased. This study provides a theoretical basis for the production of extruded corn starch.
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Affiliation(s)
- Bin Wang
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Yuqing Dong
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Youxin Fang
- Department of Forestry College, Shandong Agricultural University, Taian 271018, China
| | - Wei Gao
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Xuemin Kang
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Pengfei Liu
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Shouxin Yan
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Bo Cui
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey.
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25
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Development and characterization of starch films prepared by extrusion blowing: The synergistic plasticizing effect of water and glycerol. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111820] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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26
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Guo Z, Ge X, Yang L, Gou Q, Han L, Yu QL. Utilization of watermelon peel as a pectin source and the effect of ultrasound treatment on pectin film properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111569] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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27
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Zhu J, Gao W, Wang B, Kang X, Liu P, Cui B, Abd El-Aty AM. Preparation and evaluation of starch-based extrusion-blown nanocomposite films incorporated with nano-ZnO and nano-SiO 2. Int J Biol Macromol 2021; 183:1371-1378. [PMID: 34019919 DOI: 10.1016/j.ijbiomac.2021.05.118] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 04/26/2021] [Accepted: 05/16/2021] [Indexed: 12/18/2022]
Abstract
The effects of nano-ZnO and nano-SiO2 nanoparticles on the properties of starch-based films prepared by extrusion blowing were investigated in this study. New hydrogen bonds between hydroxypropyl starch (HS) and nanoparticles during the extrusion process were formed as shown by Fourier transform infrared spectroscopy (FTIR). The diffraction patterns of nanocomposite films reinforced with nano-ZnO were similar to those of nano-ZnO, except that the peak intensity decreased, whereas, the addition of SiO2 nanoparticles decreased the intensity of the main characteristic peaks, regardless of the HS and nano-ZnO reinforced films. The thermal stability, tensile strength, moisture barrier property, and surface hydrophobicity of nanocomposite films were improved with the incorporation of nano-ZnO and nano-SiO2, the finding that could be attributed to a strong interplay between nano-ZnO, nano-SiO2, and the starch matrix during the extrusion film blowing process. Similarly, the nano-ZnO/nano-SiO2 composite-reinforced films showed smooth, flat, and uniform appearances by scanning electron microscopy (SEM) and atomic force microscope (AFM) tests. In sum, Nano-ZnO and nano-SiO2 nanoparticles can be used as composite reinforcing agents for preparation of starch-based films through extrusion blowing.
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Affiliation(s)
- Jie Zhu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bin Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Xuemin Kang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey.
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Kang X, Gao W, Wang B, Yu B, Zhang H, Cui B, Abd El-Aty AM. Effects of proteins on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes under various cooking methods. Int J Biol Macromol 2021; 182:1112-1119. [PMID: 33894257 DOI: 10.1016/j.ijbiomac.2021.04.126] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 04/02/2021] [Accepted: 04/19/2021] [Indexed: 11/17/2022]
Abstract
Herein, we investigated the effects of gluten proteins (Pr) on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid (WS-LA) complexes under various cooking methods (steaming, boiling, and baking). There was no ternary complex formation between WS, LA, and Pr in the samples after different cooking methods. Scanning electron microscopy (SEM) and fluorescence microscopy showed variation in size, structure and distribution of WS-LA of WS-LA-Pr samples after cooking. An increase in the intensity of V-type diffraction peak and thermal stability was observed in steamed and baked samples, however, opposite trend was noticed in boiled sample. Additionally, a higher 1022/995 cm-1 absorbance ratio was noted in WS-LA-Pr sample treated with boiling than other cooking methods. Further, in vitro resistance to enzymatic hydrolysis was improved in samples treated with steaming and baking compared with boiled treated samples. In sum, this study may offer a thorough understanding on how these interactions take place during food processing, to optimize the production and development of new food products with desired microstructure and functionality features.
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Affiliation(s)
- Xuemin Kang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bin Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Huayong Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, 25240 Erzurum, Turkey.
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Wang B, Yan S, Gao W, Kang X, Yu B, Liu P, Guo L, Cui B, Abd El-Aty AM. Antibacterial activity, optical, and functional properties of corn starch-based films impregnated with bamboo leaf volatile oil. Food Chem 2021; 357:129743. [PMID: 33866242 DOI: 10.1016/j.foodchem.2021.129743] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 03/29/2021] [Accepted: 04/01/2021] [Indexed: 11/27/2022]
Abstract
In this study, the optical, morphological, antibacterial, and physical properties of corn starch-based films prepared by a solution casting method were investigated after adding various levels of bamboo leaf volatile oil (BVO, 0.5, 1, and 2%). Further, the roughness was measured by atomic force microscopy and the antibacterial activities were tested by agar diffusion method. We found that the thickness (TC) and elongation at break (EAB) of the corn starch-based films increased significantly (Duncan's range test, P < 0.05) with the addition of BVO (TC from 0.121 to 0.207 mm; EAB from 2.48 to 10.40%). However, with the addition of BVO, the moisture content (MC) and water-solubility decreased (MC: from 13.12 to 11.41%; water solubility: from 30.58 to 26.95%), and the water vapor permeability (WVP) and tensile strength (TS) decreased significantly (WVP: from 3.91 to 3.05 g m m-2 s-1 Pa-1; TS: from 20.64 to 10.68 MPa, Duncan's range test, P < 0.05). Furthermore, supplementation of BVO to corn starch-based films increased the surface roughness and the antibacterial effects. The addition of BVO also increases the opacity of the films, which is helpful to protect food from ultraviolet damage. In sum, this study provides a theoretical basis for using corn starch-based films as alternative packing biomaterial.
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Affiliation(s)
- Bin Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Shouxin Yan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Xuemin Kang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China. cuiborr%
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey.
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