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Wang Z, Ahmad W, Zhu A, Zhao S, Ouyang Q, Chen Q. Recent advances review in tea waste: High-value applications, processing technology, and value-added products. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 946:174225. [PMID: 38914337 DOI: 10.1016/j.scitotenv.2024.174225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 06/15/2024] [Accepted: 06/21/2024] [Indexed: 06/26/2024]
Abstract
Tea waste (TW) includes pruned tea tree branches, discarded summer and fall teas, buds and wastes from the tea making process, as well as residues remaining after tea preparation. Effective utilization and proper management of TW is essential to increase the economic value of the tea industry. Through effective utilization of tea waste, products such as activated carbon, biochar, composite membranes, and metal nanoparticle composites can be produced and successfully applied in the fields of fuel production, composting, preservation, and heavy metal adsorption. Comprehensive utilization of tea waste is an effective and sustainable strategy to improve the economic efficiency of the tea industry and can be applied in various fields such as energy production, energy storage and pharmaceuticals. This study reviews recent advances in the strategic utilization of TW, including its processing, conversion technologies and high value products obtained, provides insights into the potential applications of tea waste in the plant, animal and environmental sectors, summarizes the effective applications of tea waste for energy and environmental sustainability, and discusses the effectiveness, variability, advantages and disadvantages of different processing and thermochemical conversion technologies. In addition, the advantages and disadvantages of producing new products from tea wastes and their derivatives are analyzed, and recommendations for future development of high-value products to improve the efficiency and economic value of tea by-products are presented.
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Affiliation(s)
- Zhen Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Waqas Ahmad
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China
| | - Afang Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Songguang Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.
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Wu Y, Zhang J, Hu X, Huang X, Zhang X, Zou X, Shi J. Preparation of edible antibacterial films based on corn starch /carbon nanodots for bioactive food packaging. Food Chem 2024; 444:138467. [PMID: 38309078 DOI: 10.1016/j.foodchem.2024.138467] [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: 11/15/2023] [Revised: 12/29/2023] [Accepted: 01/15/2024] [Indexed: 02/05/2024]
Abstract
Packaging plays an important role in protecting food from environmental impacts. However, traditional petroleum-based packaging has difficulty in meeting the antimicrobial and antioxidant requirements of prepared foods. This study introduced carbon dots (CDs), prepared by using carrot as a precursor, into corn starch (CS) to construct a bio-friendly composite film with high freshness retention properties. The scavenging of DPPH radicals reached 92.77 % at a CDs concentration of 512 µg/mL, and the antimicrobial activity of CS/5% CDs against Escherichia coli and Staphylococcus aureus was increased to 99.9 %. Notably, the homogeneous doping of CDs creates a dense surface and high carbon content inside the film, which promotes the elasticity and thermal stability of the composite film. Finally, we encapsulated deep-fried meatballs in CS-CDs films. The results showed that the CS-CDs films effectively protected the quality of deep-fried meatballs, and have excellent potential for application in food preservation.
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Affiliation(s)
- Yuqing Wu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Junjun Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xuetao Hu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xinai Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang 212013, China.
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Cheng Z, Li J, Su M, Xiao N, Zhong L, Zhang X, Liu M, Chen Q, Zhou J. Development of high barrier-coated white cardboard for fruit preservation. RSC Adv 2024; 14:20479-20491. [PMID: 38946769 PMCID: PMC11208898 DOI: 10.1039/d4ra01308e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Accepted: 06/14/2024] [Indexed: 07/02/2024] Open
Abstract
Environment-friendly and biodegradable packaging materials have attracted widespread attention. Development of green solutions to extend the fruit shelf life and address fruit preservation thus has a far-reaching impact. In this study, high-barrier white cardboard (WC) was prepared by a facile coating method. Compared with the WC substrate, the WVP value of the polyvinylidene chloride (PVDC) emulsion-coated WC (3.46 × 10-11 g m m-2 s-1 kPa-1) decreased 73.8% and the OP value (14.8 cm3 m-2 day-1·Pa-1) decreased 61.9%. In addition, the mechanical properties of the PVDC emulsion-coated WC increased significantly. The weight loss rate and decay rate of the stored fruits packaged with PVDC emulsion-coated WC decreased by about 5%. The high barrier PVDC emulsion-coated WC with excellent mechanical properties, good barrier effect, and preservation function was successfully prepared. Benefitting from these investigated characteristics, the obtained coated WC can be used to package fruits to reduce water loss and delay ripening, and thus extend their shelf life, exhibiting a favorable effect on blueberry and grape storage. Overall, the fabricated eco-friendly coated white cardboard has shown great potential for biodegradable packaging applications. We believe the current work presents an approach to address perishable fruit preservation and provide a supplement alternative.
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Affiliation(s)
- Zheng Cheng
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology Guangzhou CN 510640 China
| | - Jialin Li
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Engineering Research Institute, Jiangxi University of Science and Technology Ganzhou 341000 China
| | - Miao Su
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Research Center of Chinese Medicinal Resource Science and Engineering, Guangzhou University of Chinese Medicine Guangzhou 510006 China
| | - Naiyu Xiao
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Research Center of Chinese Medicinal Resource Science and Engineering, Guangzhou University of Chinese Medicine Guangzhou 510006 China
| | - Le Zhong
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
| | - Xueqin Zhang
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology Guangzhou CN 510640 China
| | - Meixian Liu
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
| | - Qifeng Chen
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology Guangzhou CN 510640 China
| | - Jinxian Zhou
- College of Light Industry and Food Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering Guangzhou CN 510225 China
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Zou Y, Shi Y, Wang T, Ji S, Zhang X, Shen T, Huang X, Xiao J, Farag MA, Shi J, Zou X. Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives. Compr Rev Food Sci Food Saf 2024; 23:e13339. [PMID: 38578165 DOI: 10.1111/1541-4337.13339] [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: 12/27/2023] [Revised: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 04/06/2024]
Abstract
The importance of food quality and safety lies in ensuring the best product quality to meet consumer demands and public health. Advanced technologies play a crucial role in minimizing the risk of foodborne illnesses, contamination, drug residue, and other potential hazards in food. Significant materials and technological advancements have been made throughout the food supply chain. Among them, quantum dots (QDs), as a class of advanced nanomaterials with unique physicochemical properties, are progressively demonstrating their value in the field of food quality and safety. This review aims to explore cutting-edge research on the different applications of QDs in food quality and safety, including encapsulation of bioactive compounds, detection of food analytes, food preservation and packaging, and intelligent food freshness indicators. Moreover, the modification strategies and potential toxicities of diverse QDs are outlined, which can affect performance and hinder applications in the food industry. The findings suggested that QDs are mainly used in analyte detection and active/intelligent food packaging. Various food analytes can be detected using QD-based sensors, including heavy metal ions, pesticides, antibiotics, microorganisms, additives, and functional components. Moreover, QD incorporation aided in improving the antibacterial and antioxidant activities of film/coatings, resulting in extended shelf life for packaged food. Finally, the perspectives and critical challenges for the productivity, toxicity, and practical application of QDs are also summarized. By consolidating these essential aspects into this review, the way for developing high-performance QD-based nanomaterials is presented for researchers and food technologists to better capitalize upon this technology in food applications.
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Affiliation(s)
- Yucheng Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Yongqiang Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Tianxing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Shengyang Ji
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Xinai Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Tingting Shen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Xiaowei Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Universidade de Vigo, Ourense, Spain
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo P.B., Egypt
| | - Jiyong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, Zhenjiang, China
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Ramezani G, Stiharu I, van de Ven TGM, Nerguizian V. Advancements in Hybrid Cellulose-Based Films: Innovations and Applications in 2D Nano-Delivery Systems. J Funct Biomater 2024; 15:93. [PMID: 38667550 PMCID: PMC11051498 DOI: 10.3390/jfb15040093] [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: 02/26/2024] [Revised: 03/29/2024] [Accepted: 03/31/2024] [Indexed: 04/28/2024] Open
Abstract
This review paper delves into the realm of hybrid cellulose-based materials and their applications in 2D nano-delivery systems. Cellulose, recognized for its biocompatibility, versatility, and renewability, serves as the core matrix for these nanomaterials. The paper offers a comprehensive overview of the latest advancements in the creation, analysis, and application of these materials, emphasizing their significance in nanotechnology and biomedical domains. It further illuminates the integration of nanomaterials and advanced synthesis techniques that have significantly improved the mechanical, chemical, and biological properties of hybrid cellulose-based materials.
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Affiliation(s)
- Ghazaleh Ramezani
- Department of Mechanical, Industrial, and Aerospace Engineering, Concordia University, Montreal, QC H3G 1M8, Canada;
| | - Ion Stiharu
- Department of Mechanical, Industrial, and Aerospace Engineering, Concordia University, Montreal, QC H3G 1M8, Canada;
| | - Theo G. M. van de Ven
- Department of Chemistry, McGill University, 801 Sherbrooke St. West, Montreal, QC H3A 0B8, Canada;
| | - Vahe Nerguizian
- Department of Electrical Engineering, École de Technologie Supérieure, 1100 Notre Dame West, Montreal, QC H3C 1K3, Canada;
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