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Flórez M, Cazón P, Vázquez M. Characterization of active films of chitosan containing nettle Urtica dioica L. extract: Spectral and water properties, microstructure, and antioxidant activity. Int J Biol Macromol 2023; 253:127318. [PMID: 37813218 DOI: 10.1016/j.ijbiomac.2023.127318] [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: 06/26/2023] [Revised: 10/05/2023] [Accepted: 10/06/2023] [Indexed: 10/11/2023]
Abstract
Chitosan films enriched with aqueous nettle extract (Urtica dioica L.) were evaluated by measuring their solubility, equilibrium moisture, water vapor permeability, spectral and antioxidant properties, and microstructure. Nettle extract showed a significant effect on the analyzed film properties. The addition of nettle extract manifested a sharp decrease in water vapor permeability, decreasing from 5.64 · 10-11 to 2.22 · 10-11 g/m·s·Pa. The chitosan- nettle extract films exhibited a high free-radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). Incorporation of nettle extract into the chitosan matrix was successfully carried out to obtain antioxidant films. The results obtained showed that the incorporation of nettle extract allowed obtaining chitosan films with antioxidant properties, including a total phenolic content up to 1.57 mg GAE/g film. Furthermore, the films with nettle extract boast an UV shielding ability with transmittance values close to zero in the UV region and a water solubility up to 1 %. The inherent biodegradability is also a strong advantage of the developed active films.
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Affiliation(s)
- María Flórez
- Department of Analytical Chemistry, Faculty of Veterinary, Campus Terra, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Patricia Cazón
- Department of Analytical Chemistry, Faculty of Veterinary, Campus Terra, University of Santiago de Compostela, 27002 Lugo, Spain.
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary, Campus Terra, University of Santiago de Compostela, 27002 Lugo, Spain.
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2
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Zdanowicz M. Influence of Epilobium parviflorum Herbal Extract on Physicochemical Properties of Thermoplastic Starch Films. Polymers (Basel) 2023; 16:64. [PMID: 38201729 PMCID: PMC10780902 DOI: 10.3390/polym16010064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 12/12/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
In this study, for the first time, Epilobium parviflorum Schreb. (E, hoary willowherb) aqueous extract was introduced into edible biopolymer films and its influence on physicochemical properties of the final products were investigated. Potato starch was gelatinized in the herbal tea to obtain thermoplastic starch (TPS) films via the casting method. The characterization of the films included mechanical, antioxidative, water (WVTR, contact angle, swelling degree) and UV radiation barrier properties as well as microstructure analysis (SEM). Obtained results indicated that the presence of the extract (rich in phenolic compounds) in the films acted as a co-plasticizer for starch and led to a higher elongation at break, up to 70%, with a parallel increase in tensile strength up to ca. 9 MPa. Moreover, TPS films with E exhibited lower WVTR values and absorption of UV light in comparison with the control TPS film. DPPH scavenging activity of TPS E films immersed in methanol was ca. 92%, and it was related to the release of the extract into liquid media. Novel TPS E films are characterized by multifunctional properties that can be used, e.g., in the active packaging sector.
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Affiliation(s)
- Magdalena Zdanowicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Janickiego 35, 71-270 Szczecin, Poland
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3
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Nunes C, Silva M, Farinha D, Sales H, Pontes R, Nunes J. Edible Coatings and Future Trends in Active Food Packaging-Fruits' and Traditional Sausages' Shelf Life Increasing. Foods 2023; 12:3308. [PMID: 37685240 PMCID: PMC10486622 DOI: 10.3390/foods12173308] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/16/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues and reduce plastic waste, researchers are developing sustainable active packaging systems, including edible packaging made from industry residues. These innovations aim to increase food safety and quality, extend shelf life, and reduce plastic and food waste. Particularly important in the context of the growing demand for fresh and minimally processed fruits, edible coatings have emerged as a potential solution that offers numerous advantages in maintaining fruit quality. In addition to fruit, edible coatings have also been investigated for animal-based foods to meet the demand for high-quality, chemical-free food and extended shelf life. These products globally consumed can be susceptible to the growth of harmful microorganisms and spoilage. One of the main advantages of using edible coatings is their ability to preserve meat quality and freshness by reducing undesirable physicochemical changes, such as color, texture, and moisture loss. Furthermore, edible coatings also contribute to the development of a circular bioeconomy, promoting sustainability in the food industry. This paper reviews the antimicrobial edible coatings investigated in recent years in minimally processed fruits and traditional sausages. It also approaches bionanocomposites as a recently emerged technology with potential application in food quality and safety.
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Affiliation(s)
| | | | - Diana Farinha
- Association BLC3–Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição 2, Lagares da Beira, 3405-155 Oliveira do Hospital, Portugal; (C.N.); (M.S.); (H.S.); (R.P.); (J.N.)
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Sheik A, Kim E, Adepelly U, Alhammadi M, Huh YS. Antioxidant and Antiproliferative activity of Basella alba against colorectal cancer. Saudi J Biol Sci 2023; 30:103609. [PMID: 36970255 PMCID: PMC10036729 DOI: 10.1016/j.sjbs.2023.103609] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 02/04/2023] [Accepted: 02/23/2023] [Indexed: 03/05/2023] Open
Abstract
Basella alba, a green leafy vegetable with remarkable nutraceutical potential is widely used since ancient times to maintain a healthy colon. This plant has been investigated for its medicinal potential due to the increase in young adult cases of colorectal cancer each year. This study was accomplished to investigate Basella alba methanolic extract (BaME) antioxidant and anticancer properties. BaME consisted of a substantial amount of both phenolic and flavonoid compounds which exhibited significant antioxidant reactivity. Both colon cancer cell lines experienced a cell cycle arrest at the G0/G1 phase after receiving treatment with BaME, which inhibited pRb and cyclin D1 and raised p21 expression levels. This was associated with the survival pathway molecule inhibition and downregulation of E2F-1. The results of the current investigation confirm that BaME inhibits CRC cell survival and expansion. To conclude, the bioactive principles in the extract act as potential antioxidants and antiproliferative agents against colorectal cancer.
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Affiliation(s)
- Aliya Sheik
- NanoBio High-Tech Materials Research Center, Biological Sciences and Bioengineering, Inha University, 100 Inha-ro, Incheon 22212, Republic of Korea
| | - Eunsu Kim
- NanoBio High-Tech Materials Research Center, Biological Sciences and Bioengineering, Inha University, 100 Inha-ro, Incheon 22212, Republic of Korea
| | - Uma Adepelly
- Centre for Biotechnology, Jawaharlal Nehru Technological University, Hyderabad, Telangana, India
| | - Munirah Alhammadi
- NanoBio High-Tech Materials Research Center, Biological Sciences and Bioengineering, Inha University, 100 Inha-ro, Incheon 22212, Republic of Korea
| | - Yun Suk Huh
- NanoBio High-Tech Materials Research Center, Biological Sciences and Bioengineering, Inha University, 100 Inha-ro, Incheon 22212, Republic of Korea
- Corresponding author.
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5
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Production and Sensory Evaluation of Mixed Spices from Selected Local Spices Retailed in Ede, Nigeria. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:4404492. [PMID: 36844881 PMCID: PMC9950324 DOI: 10.1155/2023/4404492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 01/05/2023] [Accepted: 01/06/2023] [Indexed: 02/18/2023]
Abstract
Spices are essential group of agricultural products used to enrich taste and enhance nutritional contents of foods and beverages. Spices for various types of food were produced naturally from local available plant materials which have been used since the Middle Ages for flavoring, food additives and preservation, supplement, and/or medicinal purposes. Six spices, namely, Capsicum annuum (yellow pepper), Piper nigrum (black pepper), Zingiber officinale (ginger), Ocimum gratssimum (scent leaf), castor seed (ogiri), and Murraya koenigii (curry leaf), were selected in their natural forms for the production single spices and mixed spices. These spices were used to determine sensory evaluation on suggested staple food like rice, spaghetti, and Indomie pasta, on a nine-point hedonic scale comprising of taste, texture, aroma, saltiness, mouthfeel, and general acceptability. The results for the sensory evaluation for single and mixed spices were tabulated with value range from least to highest and showed that the mixed spice combinations were preferred to the single spice.
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Alves J, Gaspar PD, Lima TM, Silva PD. What is the role of active packaging in the future of food sustainability? A systematic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1004-1020. [PMID: 35303759 DOI: 10.1002/jsfa.11880] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 01/17/2022] [Accepted: 03/15/2022] [Indexed: 06/14/2023]
Abstract
Nowadays, the strong increase in products consumption, the purchase of products on online platforms as well as the requirements for greater safety and food protection are a concern for food and packaging industries. Active packaging brings huge advances in the extension of product shelf-life and food degradation and losses reduction. This systematic work aims to collect and evaluate all existing strategies and technologies of active packaging that can be applied in food products, with a global view of new possibilities for food preservation. Oxygen scavengers, carbon dioxide emitters/absorbers, ethylene scavengers, antimicrobial and antioxidant active packaging, and other active systems and technologies are summarized including the products commercially available and the respective mechanisms of action. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Joel Alves
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Gaspar
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Tânia M Lima
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
| | - Pedro D Silva
- Department of Electromechanical Engineering, University of Beira Interior, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, University of Beira Interior, Covilhã, Portugal
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Hou CY, Hazeena SH, Shih MK, Hsieh SL, Hsieh CW, Liu TT, Chen MH, Huang YW. Structural characteristics of collagen from cuttlefish skin waste extracted at optimized conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2127762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Sulfath Hakkim Hazeena
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan
| | - Shu-Ling Hsieh
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung, Taiwan
| | - Tsu Tung Liu
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Min-Hung Chen
- Yuan Marketing & Processing Division, Agriculture & Food Agency Council of Agriculture Executive, Nantou, Taiwan
| | - Yu-Wen Huang
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
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Recovery of Antioxidants from Tomato Seed Industrial Wastes by Microwave-Assisted and Ultrasound-Assisted Extraction. Foods 2022; 11:foods11193068. [PMID: 36230144 PMCID: PMC9562903 DOI: 10.3390/foods11193068] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/26/2022] Open
Abstract
Tomato seed (TS) wastes are obtained in large amounts from the tomato processing industry. In this work, microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) of antioxidant compounds from TS were optimized by using response surface methodology. The effect of MAE and UAE main extraction parameters was studied on total phenolic content (TPC) and antioxidant activity (DPPH) responses. Antioxidant, structural, morphological, and thermal properties of MAE and UAE extracts were evaluated. A great influence of ethanol concentration was observed in both extraction methods. Optimal MAE conditions were determined as 15 min, 80 °C, 63% ethanol and 80 mL, with a desirability value of 0.914, whereas 15 min, 61% ethanol and 85% amplitude (desirability = 0.952) were found as optimal conditions for UAE. MAE extracts exhibited higher TPC and antioxidant activity values compared to UAE (1.72 ± 0.04 and 1.61 ± 0.03 mg GAE g TS−1 for MAE and UAE, respectively). Thermogravimetric analysis (TGA) results suggested the presence of some high molecular weight compounds in UAE extracts. Chlorogenic acid, rutin and naringenin were identified and quantified by HPLC-DAD-MS as the main polyphenols found by MAE and UAE, showing MAE extracts higher individual phenolics content (1.11–2.99 mg 100 g TS−1). MAE and UAE have shown as effective green techniques for extracting bioactive molecules with high antioxidant activity from TS with high potential to be scaled-up for valorizing of TS industrial wastes.
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Salević A, Stojanović D, Lević S, Pantić M, Đorđević V, Pešić R, Bugarski B, Pavlović V, Uskoković P, Nedović V. The Structuring of Sage (Salvia officinalis L.) Extract-Incorporating Edible Zein-Based Materials with Antioxidant and Antibacterial Functionality by Solvent Casting versus Electrospinning. Foods 2022; 11:foods11030390. [PMID: 35159540 PMCID: PMC8834357 DOI: 10.3390/foods11030390] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 02/04/2023] Open
Abstract
In this study, in order to develop zein-based, edible, functional food-contact materials in different forms incorporating sage extract (10, 20, and 30%), solvent casting and electrospinning were employed. The study aimed to assess the effects of the applied techniques and the extract’s incorporation on the materials’ properties. The solvent casting generated continuous and compact films, where the extract’s incorporation provided more homogenous surfaces. The electrospinning resulted in non-woven mats composed of ribbon-like fibers in the range of 1.275–1.829 µm, while the extract’s incorporation provided thinner and branched fibers. The results indicated the compatibility between the materials’ constituents, and efficient and homogenous extract incorporation within the zein matrices, with more probable interactions occurring during the solvent casting. All of the formulations had a high dry matter content, whereas the mats and the formulations incorporating the extract had higher solubility and swelling in water. The films and mats presented similar DPPH• and ABTS•+ radical scavenging abilities, while the influence on Staphylococcus aureus and Salmonella enterica subsp. enterica serovar Typhimurium bacteria, and the growth inhibition, were complex. The antioxidant and antibacterial activity of the materials were more potent after the extract’s incorporation. Overall, the results highlight the potential of the developed edible materials for use as food-contact materials with active/bioactive functionality.
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Affiliation(s)
- Ana Salević
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Dušica Stojanović
- Department of Materials Science and Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (D.S.); (P.U.)
| | - Steva Lević
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Milena Pantić
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Verica Đorđević
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (V.Đ.); (R.P.); (B.B.)
| | - Radojica Pešić
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (V.Đ.); (R.P.); (B.B.)
| | - Branko Bugarski
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (V.Đ.); (R.P.); (B.B.)
| | - Vladimir Pavlović
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
| | - Petar Uskoković
- Department of Materials Science and Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (D.S.); (P.U.)
| | - Viktor Nedović
- Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (A.S.); (S.L.); (M.P.); (V.P.)
- Correspondence: ; Tel.: +381-11-441-3154
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Cloete L, Picot-Allain C, Ramasawmy B, Neetoo H, Ramful-Baboolall D, Emmambux MN. Drivers and Barriers for Commercial Uptake of Edible Coatings for Fresh Fruits and Vegetables Industry- A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2012795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Liza Cloete
- Agricultural and Food Science Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Carene Picot-Allain
- Agricultural Production and Systems Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Brinda Ramasawmy
- Agricultural Production and Systems Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Hudaa Neetoo
- Agricultural and Food Science Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Deena Ramful-Baboolall
- Agricultural and Food Science Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
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Sultana A, Kathuria A, Gaikwad KK. Metal-organic frameworks for active food packaging. A review. ENVIRONMENTAL CHEMISTRY LETTERS 2022; 20:1479-1495. [PMID: 35035339 PMCID: PMC8748186 DOI: 10.1007/s10311-022-01387-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Accepted: 01/02/2022] [Indexed: 05/07/2023]
Abstract
Food wastage is a major concern for sustainable health and agriculture. To reduce food waste, classical preservation techniques such as drying, pasteurization, freeze-drying, fermentation, and microwave are available. Nonetheless, these techniques display shortcomings such as alteration of food and taste. Such shortcomings may be solved by active food packaging, which involves the incorporation of active agents into the packaging material. Recently, metal-organic frameworks, a class of porous hybrid supramolecular materials, have been developed as an active agent to extend food shelf life and maintain safety. Here, we review metal-organic frameworks in active packaging as oxygen scavengers, antimicrobials, moisture absorbers, and ethylene scavengers. We present methods of incorporation of metal-organic frameworks into packaging materials and their applications.
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Affiliation(s)
- Afreen Sultana
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667 India
| | - Ajay Kathuria
- Industrial of Technology and Packaging, California Polytechnic State University, San Luis Obispo, CA 93407 USA
| | - Kirtiraj K. Gaikwad
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee, Uttarakhand 247667 India
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Khezerlou A, Tavassoli M, Alizadeh Sani M, Mohammadi K, Ehsani A, McClements DJ. Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials. Polymers (Basel) 2021; 13:polym13244399. [PMID: 34960949 PMCID: PMC8707388 DOI: 10.3390/polym13244399] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 12/07/2021] [Accepted: 12/11/2021] [Indexed: 12/25/2022] Open
Abstract
There is great interest in developing biodegradable biopolymer-based packaging materials whose functional performance is enhanced by incorporating active compounds into them, such as light blockers, plasticizers, crosslinkers, diffusion blockers, antimicrobials, antioxidants, and sensors. However, many of these compounds are volatile, chemically unstable, water-insoluble, matrix incompatible, or have adverse effects on film properties, which makes them difficult to directly incorporate into the packaging materials. These challenges can often be overcome by encapsulating the active compounds within food-grade nanoparticles, which are then introduced into the packaging materials. The presence of these nanoencapsulated active compounds in biopolymer-based coatings or films can greatly improve their functional performance. For example, anthocyanins can be used as light-blockers to retard oxidation reactions, or they can be used as pH/gas/temperature sensors to produce smart indicators to monitor the freshness of packaged foods. Encapsulated botanical extracts (like essential oils) can be used to increase the shelf life of foods due to their antimicrobial and antioxidant activities. The resistance of packaging materials to external factors can be improved by incorporating plasticizers (glycerol, sorbitol), crosslinkers (glutaraldehyde, tannic acid), and fillers (nanoparticles or nanofibers). Nanoenabled delivery systems can also be designed to control the release of active ingredients (such as antimicrobials or antioxidants) into the packaged food over time, which may extend their efficacy. This article reviews the different kinds of nanocarriers available for loading active compounds into these types of packaging materials and then discusses their impact on the optical, mechanical, thermal, barrier, antioxidant, and antimicrobial properties of the packaging materials. Furthermore, it highlights the different kinds of bioactive compounds that can be incorporated into biopolymer-based packaging.
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Affiliation(s)
- Arezou Khezerlou
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
| | - Milad Tavassoli
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
| | - Mahmood Alizadeh Sani
- Food Safety and Hygiene Division, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
- Correspondence: (A.E.); (D.J.M.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence: (A.E.); (D.J.M.)
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13
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Munteanu BS, Vasile C. Encapsulation of Natural Bioactive Compounds by Electrospinning-Applications in Food Storage and Safety. Polymers (Basel) 2021; 13:3771. [PMID: 34771329 PMCID: PMC8588354 DOI: 10.3390/polym13213771] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 10/21/2021] [Accepted: 10/26/2021] [Indexed: 12/18/2022] Open
Abstract
Packaging is used to protect foods from environmental influences and microbial contamination to maintain the quality and safety of commercial food products, to avoid their spoilage and to extend their shelf life. In this respect, bioactive packaging is developing to additionally provides antibacterial and antioxidant activity with the same goals i.e., extending the shelf life while ensuring safety of the food products. New solutions are designed using natural antimicrobial and antioxidant agents such as essential oils, some polysaccharides, natural inorganic nanoparticles (nanoclays, oxides, metals as silver) incorporated/encapsulated into appropriate carriers in order to be used in food packaging. Electrospinning/electrospraying are receiving attention as encapsulation methods due to their cost-effectiveness, versatility and scalability. The electrospun nanofibers and electro-sprayed nanoparticles can preserve the functionality and protect the encapsulated bioactive compounds (BC). In this review are summarized recent results regarding applications of nanostructured suitable materials containing essential oils for food safety.
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Affiliation(s)
| | - Cornelia Vasile
- Laboratory of Physical Chemistry of Polymers, “P. Poni” Institute of Macromolecular Chemistry, Romanian Academy, 41A Grigore Ghica Voda Alley, 700487 Iasi, Romania
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Nguyen TT, Phan NT, Trinh CD, Tran TV, Pham BT, Quynh BTP, Phung TK. Glycerol‐plasticized chitosan film for the preservation of orange. J Food Saf 2021. [DOI: 10.1111/jfs.12943] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Thuong Thi Nguyen
- Faculty of Chemistry University of Science Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
- NTT Hi‐Tech Institute, Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Ngoc‐Huyen Thi Phan
- Vietnam National University Ho Chi Minh City Vietnam
- Faculty of Materials Science and Technology University of Science Ho Chi Minh City Vietnam
| | - Chinh Dung Trinh
- Vietnam National University Ho Chi Minh City Vietnam
- Institute for Nanotechnology Ho Chi Minh City Vietnam
| | - Thuan Van Tran
- NTT Hi‐Tech Institute, Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Bao‐Tran Tran Pham
- Faculty of Chemical Technology Ho Chi Minh City University of Food Industry Ho Chi Minh City Vietnam
| | - Bui Thi Phuong Quynh
- Faculty of Chemical Technology Ho Chi Minh City University of Food Industry Ho Chi Minh City Vietnam
| | - Thanh Khoa Phung
- Vietnam National University Ho Chi Minh City Vietnam
- Department of Chemical Engineering, School of Biotechnology International University Ho Chi Minh City Vietnam
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15
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de Barros Vinhal GLRR, Silva-Pereira MC, Teixeira JA, Barcia MT, Pertuzatti PB, Stefani R. Gelatine/PVA copolymer film incorporated with quercetin as a prototype to active antioxidant packaging. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3924-3932. [PMID: 34471316 PMCID: PMC8357886 DOI: 10.1007/s13197-020-04853-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/02/2020] [Accepted: 10/08/2020] [Indexed: 11/26/2022]
Abstract
Films that incorporate antioxidant agents are widely used and improve the stability of food products that are prone to oxidation. This work evaluated the potential antioxidant activity of PVA/gelatine films incorporated with quercetin. The films were prepared by the casting method and characterised by TG-DSC, FTIR spectroscopy, SEM, optical microscopy and swelling index. Antioxidant properties were evaluated with DPPH, ABTS and FRAP assays. According to the thermal characterisation results, the film was stable up to 68 °C and entirely degraded at 632 °C. The FTIR spectroscopic analysis indicated that there was a physical interaction between the quercetin and the polymeric film, and microscopy indicated a homogeneous and uniform film. The film showed DPPH (315.4 ± 8.2) and ABTS radical potential activity (199.4 ± 9.7), as well as potential iron reduction activity-FRAP (740.6 ± 8.9) mainly when analysed in ethanol: water (95:5 v/v) system, all results expressed as milligram of Trolox per gram of film. Hence, PVA/gelatine films incorporated with quercetin have properties that allow a potential application in active packaging systems to delay oxidative processes in food.
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Affiliation(s)
| | - Mayra Cristina Silva-Pereira
- Laboratório de Estudos de Materiais (LEMat), Universidade Federal de Mato Grosso (UFMT) – Campus Universitário do Araguaia (CUA), Rodovia BR-070, Km 5, Barra do Garças, MT Brazil
| | - José Augusto Teixeira
- Laboratório de Estudos de Materiais (LEMat), Universidade Federal de Mato Grosso (UFMT) – Campus Universitário do Araguaia (CUA), Rodovia BR-070, Km 5, Barra do Garças, MT Brazil
| | - Milene Teixeira Barcia
- Escola de Química E Alimentos, Universidade Federal do Rio Grande (FURG), Avenida Itália, Km 8, Rio Grande, RS Brazil
| | - Paula Becker Pertuzatti
- Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Universidade Federal de Mato Grosso (UFMT) – Campus Universitário do Araguaia (CUA), Rodovia BR-070, Km 5, Barra do Garças, MT Brazil
| | - Ricardo Stefani
- Laboratório de Estudos de Materiais (LEMat), Universidade Federal de Mato Grosso (UFMT) – Campus Universitário do Araguaia (CUA), Rodovia BR-070, Km 5, Barra do Garças, MT Brazil
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16
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A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents. Molecules 2021; 26:molecules26164893. [PMID: 34443475 PMCID: PMC8400384 DOI: 10.3390/molecules26164893] [Citation(s) in RCA: 61] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/07/2021] [Accepted: 08/11/2021] [Indexed: 02/07/2023] Open
Abstract
Different parts of a plant (seeds, fruits, flower, leaves, stem, and roots) contain numerous biologically active compounds called “phytoconstituents” that consist of phenolics, minerals, amino acids, and vitamins. The conventional techniques applied to extract these phytoconstituents have several drawbacks including poor performance, low yields, more solvent use, long processing time, and thermally degrading by-products. In contrast, modern and advanced extraction nonthermal technologies such as pulsed electric field (PEF) assist in easier and efficient identification, characterization, and analysis of bioactive ingredients. Other advantages of PEF include cost-efficacy, less time, and solvent consumption with improved yields. This review covers the applications of PEF to obtain bioactive components, essential oils, proteins, pectin, and other important materials from various parts of the plant. Numerous studies compiled in the current evaluation concluded PEF as the best solution to extract phytoconstituents used in the food and pharmaceutical industries. PEF-assisted extraction leads to a higher yield, utilizes less solvents and energy, and it saves a lot of time compared to traditional extraction methods. PEF extraction design should be safe and efficient enough to prevent the degradation of phytoconstituents and oils.
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Ahari H, Soufiani SP. Smart and Active Food Packaging: Insights in Novel Food Packaging. Front Microbiol 2021; 12:657233. [PMID: 34305829 PMCID: PMC8299788 DOI: 10.3389/fmicb.2021.657233] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Accepted: 05/05/2021] [Indexed: 12/02/2022] Open
Abstract
The demand for more healthy foods with longer shelf life has been growing. Food packaging as one of the main aspects of food industries plays a vital role in meeting this demand. Integration of nanotechnology with food packaging systems (FPSs) revealed promising promotion in foods’ shelf life by introducing novel FPSs. In this paper, common classification, functionalities, employed nanotechnologies, and the used biomaterials are discussed. According to our survey, FPSs are classified as active food packaging (AFP) and smart food packaging (SFP) systems. The functionality of both systems was manipulated by employing nanotechnologies, such as metal nanoparticles and nanoemulsions, and appropriate biomaterials like synthetic polymers and biomass-derived biomaterials. “Degradability and antibacterial” and “Indicating and scavenging” are the well-known functions for AFP and SFP, respectively. The main purpose is to make a multifunctional FPS to increase foods’ shelf life and produce environmentally friendly and smart packaging without any hazard to human life.
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Affiliation(s)
- Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Solmaz P Soufiani
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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18
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Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin and melon. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100633] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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19
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Preethi R, Moses J, Anandharamakrishnan C. Development of anacardic acid incorporated biopolymeric film for active packaging applications. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100656] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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Salgado PR, Di Giorgio L, Musso YS, Mauri AN. Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.630393] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Food packaging has a crucial function in the modern food industry. New food packaging technologies seek to meet consumers and industrial's demands. Changes related to food production, sale practices and consumers' lifestyles, along with environmental awareness and the advance in new areas of knowledge (such as nanotechnology or biotechnology), act as driving forces to develop smart packages that can extend food shelf-life, keeping and supervising their innocuousness and quality and also taking care of the environment. This review describes the main concepts and types of active and intelligent food packaging, focusing on recent progress and new trends using biodegradable and biobased polymers. Numerous studies show the great possibilities of these materials. Future research needs to focus on some important aspects such as possibilities to scale-up, costs, regulatory aspects, and consumers' acceptance, to make these systems commercially viable.
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21
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Trajkovska Petkoska A, Daniloski D, D'Cunha NM, Naumovski N, Broach AT. Edible packaging: Sustainable solutions and novel trends in food packaging. Food Res Int 2021; 140:109981. [PMID: 33648216 DOI: 10.1016/j.foodres.2020.109981] [Citation(s) in RCA: 85] [Impact Index Per Article: 28.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 11/28/2020] [Accepted: 12/08/2020] [Indexed: 11/28/2022]
Abstract
Novel food packaging techniques are an important area of research to promote food quality and safety. There is a trend towards environmentally sustainable and edible forms of packaging. Edible packaging typically uses sustainable, biodegradable material that is applied as a consumable wrapping or coating around the food, which generates no waste. Numerous studies have recently investigated the importance of edible materials as an added value to packaged foods. Nanotechnology has emerged as a promising method to provide use of bioactives, antimicrobials, vitamins, antioxidants and nutrients to potentially increase the functionality of edible packaging. It can act as edible dispensers of food ingredients as encapsulants, nanofibers, nanoparticles and nanoemulsions. In this way, edible packaging serves as an active form of packaging. It plays an important role in packaged foods by desirably interacting with the food and providing technological functions such as releasing scavenging compounds (antimicrobials and antioxidants), and removing harmful gasses such as oxygen and water vapour which all can decrease products quality and shelf life. Active packaging can also contribute to maintaining the nutritive profile of packaged foods. In this review, authors present the latest information on new technological advances in edible food packaging, their novel applications and provide examples of recent studies where edible packaging possesses also an active role.
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Affiliation(s)
- Anka Trajkovska Petkoska
- Faculty of Technology and Technical Sciences, St. Clement of Ohrid University of Bitola, Dimitar Vlahov, 1400 Veles, Republic of North Macedonia.
| | - Davor Daniloski
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland.
| | - Nathan M D'Cunha
- Faculty of Health, School of Rehabilitation and Exercise Sciences, Department of Food Science and Human Nutrition, University of Canberra, Bruce, ACT 2617, Australia.
| | - Nenad Naumovski
- Faculty of Health, School of Rehabilitation and Exercise Sciences, Department of Food Science and Human Nutrition, University of Canberra, Bruce, ACT 2617, Australia.
| | - Anita T Broach
- CSI: Create.Solve.Innovate. LLC, 2020 Kraft Dr., Suite 3007, Blacksburg, VA 24060, USA.
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Saini A, Yadav C, Sethi SK, Xue BL, Xia Y, Li K, Manik G, Li X. Microdesigned Nanocellulose-Based Flexible Antibacterial Aerogel Architectures Impregnated with Bioactive Cinnamomum cassia. ACS APPLIED MATERIALS & INTERFACES 2021; 13:4874-4885. [PMID: 33464809 DOI: 10.1021/acsami.0c20258] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
This work is strategically premeditated to study the potential of a herbal medicinal product as a natural bioactive ingredient to generate nanocellulose-based antibacterial architectures. In situ fibrillation of purified cellulose was done in cinnamon extract (ciE) to obtain microfibrillated cellulose (MFC). To this MFC suspension, carboxylated cellulose nanocrystals (cCNCs) were homogeneously mixed and the viscous gel thus obtained was freeze-dried to obtain lightweight and flexible composite aerogel architectures impregnated with ciE, namely, ciMFC/cCNCs. At an optimal concentration of 0.3 wt % cCNCs (i.e., for ciMFC/cCNCs_0.3), an improvement of around 106% in compressive strength and 175% increment in modulus were achieved as compared to pristine MFC architecture. The efficient loading and interaction of ciE components, specifically cinnamaldehyde, with MFC and cCNCs resulted in developing competent antibacterial surfaces with dense and uniform microstructures. Excellent and long-term antimicrobial activity of the optimized architectures (ciMFC/cCNCs_0.3) was confirmed through various antibacterial assays like the zone inhibition method, bacterial growth observation at OD600, minimum inhibitory concentration (MIC, here 1 mg/mL), minimum bactericidal concentration (MBC, here 3-5 mg/mL), and Live/Dead BacLight viability tests. The changes in the bacterial morphology with a disrupted membrane were further confirmed through various imaging techniques like confocal laser scanning microscopy, FESEM, AFM, and 3D digital microscopy. The dry composite architecture showed the persuasive capability of suppressing the growth of airborne bacteria, which in combination with antibacterial efficiency in the wet state is considered as an imperative aspect for a material to act as the novel biomaterial. Furthermore, these architectures demonstrated excellent antibacterial performance under real "in use" contamination prone conditions. Hence, this work provides avenues for the application of crude natural extracts in developing novel forms of advanced functional biomaterials that can be used for assorted biological/healthcare applications such as wound care and antimicrobial filtering units.
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Affiliation(s)
- Arun Saini
- Shaanxi Provincial Key Laboratory of Papermaking Technology and Specialty Paper Development, College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an, Shaanxi 710021, PR China
| | - Chandravati Yadav
- Shaanxi Provincial Key Laboratory of Papermaking Technology and Specialty Paper Development, College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an, Shaanxi 710021, PR China
| | - Sushanta K Sethi
- Department of Polymer and Process Engineering, IIT Roorkee Saharanpur Campus, Saharanpur 247001, Uttar Pradesh, India
| | - Bai-Liang Xue
- Shaanxi Provincial Key Laboratory of Papermaking Technology and Specialty Paper Development, College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an, Shaanxi 710021, PR China
| | - Yuanyuan Xia
- Shaanxi Provincial Key Laboratory of Papermaking Technology and Specialty Paper Development, College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an, Shaanxi 710021, PR China
| | - Ke Li
- Shaanxi Key Laboratory of Ischemic Cardiovascular Disease, Shaanxi Key Laboratory of Brain Disorders, Institute of Basic and Translational Medicine, Xi'an Medical University, Xi'an, Shaanxi 710021, PR China
| | - Gaurav Manik
- Department of Polymer and Process Engineering, IIT Roorkee Saharanpur Campus, Saharanpur 247001, Uttar Pradesh, India
| | - Xinping Li
- Shaanxi Provincial Key Laboratory of Papermaking Technology and Specialty Paper Development, College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an, Shaanxi 710021, PR China
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Mirza Alizadeh A, Golzan SA, Mahdavi A, Dakhili S, Torki Z, Hosseini H. Recent advances on the efficacy of essential oils on mycotoxin secretion and their mode of action. Crit Rev Food Sci Nutr 2021; 62:4726-4751. [PMID: 33523705 DOI: 10.1080/10408398.2021.1878102] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Essential oils, as extracted compounds from plants, are volatile and aromatic liquids which their unique aromatic compounds give each essential oil its distinctive essence. Fungi toxins can induce various adverse health effects like allergy, cancer, and immunosuppression. Moreover, fungal spoilage impacts pharmaceutical and food industries economic state. A drop in the utilization of synthetic compounds as food prophylaxis has occurred due to several factors such as hygiene agents' alerts and stricter legal regulations. Therefore, the applications of natural substances such as essential oils have increased in recent years. Oregano, cinnamon, thyme, rosemary, fennel, clove, palmarosa, and eucalyptus have been the highest employed essential oils against mycotoxigenic fungi and their mycotoxins in studies conducted in the past decade. Essential oils inhibit fungi growth and mycotoxin synthesis via diverse pathways including modified fungal growth rate and extended lag phase, disruption of cell permeability, disruption of the electron transport chain and manipulating gene expression patterns and metabolic processes. In the present review, we will investigate the implications and efficacy of essential oils in preventing the growth of mycotoxigenic fungi, eliminating mycotoxins and their mechanism of actions conducted in the last decade. HighlightsThe most investigated toxigenic genera are Aspergillus, Fusarium and Penicillium Spp.AB1, AG1, OTA and AB2 are the most frequently studied toxinsOregano, cinnamon and thyme are mostly exploited EOs on toxigenic fungi & mycotoxinsOregano, thyme & cinnamon are the most significant antifungals on toxigenic generaCinnamon, oregano & cinnamaldehyde are the fittest antimycotoxins on DON, OTA & AFB1.
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Affiliation(s)
- Adel Mirza Alizadeh
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - S Amirhossein Golzan
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Aida Mahdavi
- Department of Food Science and Technology, Takestan Branch, Islamic Azad University, Qazvin, Iran
| | - Samira Dakhili
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Zahra Torki
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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24
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Modupalli N, Naik M, Sunil C, Natarajan V. Emerging non-destructive methods for quality and safety monitoring of spices. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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25
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Primožič M, Knez Ž, Leitgeb M. (Bio)nanotechnology in Food Science-Food Packaging. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:292. [PMID: 33499415 PMCID: PMC7911006 DOI: 10.3390/nano11020292] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 01/08/2021] [Accepted: 01/20/2021] [Indexed: 01/10/2023]
Abstract
Background: Bionanotechnology, as a tool for incorporation of biological molecules into nanoartifacts, is gaining more and more importance in the field of food packaging. It offers an advanced expectation of food packaging that can ensure longer shelf life of products and safer packaging with improved food quality and traceability. Scope and approach: This review recent focuses on advances in food nanopackaging, including bio-based, improved, active, and smart packaging. Special emphasis is placed on bio-based packaging, including biodegradable packaging and biocompatible packaging, which presents an alternative to most commonly used non-degradable polymer materials. Safety and environmental concerns of (bio)nanotechnology implementation in food packaging were also discussed including new EU directives. Conclusions: The use of nanoparticles and nanocomposites in food packaging increases the mechanical strength and properties of the water and oxygen barrier of packaging and may provide other benefits such as antimicrobial activity and light-blocking properties. Concerns about the migration of nanoparticles from packaging to food have been expressed, but migration tests and risk assessment are unclear. Presumed toxicity, lack of additional data from clinical trials and risk assessment studies limit the use of nanomaterials in the food packaging sector. Therefore, an assessment of benefits and risks must be defined.
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Affiliation(s)
- Mateja Primožič
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, 2000 Maribor, Slovenia; (M.P.); (Ž.K.)
| | - Željko Knez
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, 2000 Maribor, Slovenia; (M.P.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia
| | - Maja Leitgeb
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, 2000 Maribor, Slovenia; (M.P.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia
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26
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Lipatova I, Makarova L, Yusova A. Rutin-containing chitosan films produced using in situ mechanoactivated precipitation process. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106157] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Chen L, Song Z, Zhi X, Du B. Photoinduced Antimicrobial Activity of Curcumin-Containing Coatings: Molecular Interaction, Stability and Potential Application in Food Decontamination. ACS OMEGA 2020; 5:31044-31054. [PMID: 33324812 PMCID: PMC7726744 DOI: 10.1021/acsomega.0c04065] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Accepted: 10/26/2020] [Indexed: 06/01/2023]
Abstract
Polyvinyl acetate (PVAc) and curcumin (Cu) were utilized for preparing new protecting PVAc-Cu x (x = 1, 5 and 10) coatings exerting antimicrobial photodynamic activity upon white light irradiation. Toward Salmonella typhimurium or Staphylococcus aureus, the killing efficiency represented the dependence on the Cu concentration and irradiation intensity. Toward S. aureus, the killing efficiency of PVAc-Cu 10 coating reached 93% at an energy density of 72 J/cm2. With the change in storage time of coating, the results implied significant stability of photosterilization efficiency within 60 days. Compared with the control experiment, lower total viable counts (TVCs) and total volatile basic nitrogen (TVB-N) values in fresh meat packaged by PVDC films with PVAc-Cu 10 coatings during storage at 4 °C demonstrated the practicability of the PVAc-Cu x coatings in decontaminating fresh pork. PVAc packed curcumin tightly within polymer chains, thus preventing tautomerization or, more probably, conformational transition, which is advantageous for improving photostability and emission lifetime.
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Affiliation(s)
- Liwei Chen
- Beijing Laboratory of Food Quality
and Safety, Beijing Key Laboratory of Agricultural Product Detection
and Control of Spoilage Organisms and Pesticide Residue, Faculty of
Food Science and Engineering, Beijing University
of Agriculture, Beijing 102206, China
| | - Ziyue Song
- Beijing Laboratory of Food Quality
and Safety, Beijing Key Laboratory of Agricultural Product Detection
and Control of Spoilage Organisms and Pesticide Residue, Faculty of
Food Science and Engineering, Beijing University
of Agriculture, Beijing 102206, China
| | - Xiujuan Zhi
- Beijing Laboratory of Food Quality
and Safety, Beijing Key Laboratory of Agricultural Product Detection
and Control of Spoilage Organisms and Pesticide Residue, Faculty of
Food Science and Engineering, Beijing University
of Agriculture, Beijing 102206, China
| | - Bin Du
- Beijing Laboratory of Food Quality
and Safety, Beijing Key Laboratory of Agricultural Product Detection
and Control of Spoilage Organisms and Pesticide Residue, Faculty of
Food Science and Engineering, Beijing University
of Agriculture, Beijing 102206, China
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Drago E, Campardelli R, Pettinato M, Perego P. Innovations in Smart Packaging Concepts for Food: An Extensive Review. Foods 2020; 9:E1628. [PMID: 33171881 PMCID: PMC7695158 DOI: 10.3390/foods9111628] [Citation(s) in RCA: 84] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/04/2020] [Accepted: 11/04/2020] [Indexed: 01/21/2023] Open
Abstract
Innovation in food packaging is mainly represented by the development of active and intelligent packing technologies, which offer to deliver safer and high-quality food products. Active packaging refers to the incorporation of active component into the package with the aim of maintaining or extending the product quality and shelf-life. The intelligent systems are able to monitor the condition of packaged food in order to provide information about the quality of the product during transportation and storage. These packaging technologies can also work synergistically to yield a multipurpose food packaging system. This review is a critical and up-dated analysis of the results reported in the literature about this fascinating and growing field of research. Several aspects are considered and organized going from the definitions and the regulations, to the specific functions and the technological aspects regarding the manufacturing technologies, in order to have a complete overlook on the overall topic.
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Affiliation(s)
| | | | - Margherita Pettinato
- Department of Civil, Chemical and Environmental Engineering (DICCA), Polytechnique School, University of Genoa, Via Opera Pia 15, 16145 Genova, Italy; (E.D.); (R.C.); (P.P.)
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29
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Mellinas AC, Jiménez A, Garrigós MC. Pectin-Based Films with Cocoa Bean Shell Waste Extract and ZnO/Zn-NPs with Enhanced Oxygen Barrier, Ultraviolet Screen and Photocatalytic Properties. Foods 2020; 9:E1572. [PMID: 33138245 PMCID: PMC7692356 DOI: 10.3390/foods9111572] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 10/26/2020] [Accepted: 10/27/2020] [Indexed: 01/24/2023] Open
Abstract
In this work, pectin-based active films with a cocoa bean shell extract, obtained after waste valorisation of residues coming from the chocolate production process, and zinc oxide/zinc nanoparticles (ZnO/Zn-NPs) at different concentrations, were obtained by casting. The effect of the active additive incorporation on the thermal, barrier, structural, morphological and optical properties was investigated. Moreover, the photocatalytic properties of the obtained films based on the decomposition of methylene blue (MB) in aqueous solution at room temperature were also studied. A significant increase in thermal and oxidative stability was obtained with the incorporation of 3 wt% of ZnO/Zn-NPs compared to the control film. The addition of 5 wt% cocoa bean shell extract to pectin significantly affected the oxygen barrier properties due to a plasticizing effect. In contrast, the addition of ZnO/Zn-NPs at 1 wt% to pectin caused a decrease in oxygen transmission rate per film thickness (OTR.e) values of approximately 50% compared to the control film, resulting in an enhanced protection against oxidation for food preservation. The optical properties were highly influenced by the incorporation of the natural extract but this effect was mitigated when nanoparticles were also incorporated into pectin-based films. The addition of the extract and nanoparticles resulted in a clear improvement (by 98%) in UV barrier properties, which could be important for packaged food sensitive to UV radiation. Finally, the photocatalytic activity of the developed films containing nanoparticles was demonstrated, showing photodegradation efficiency values of nearly 90% after 60 min at 3 wt% of ZnO/Zn-NPs loading. In conclusion, the obtained pectin-based bionanocomposites with cocoa bean shell waste extract and zinc oxide/zinc nanoparticles showed great potential to be used as active packaging for food preservation.
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Affiliation(s)
| | | | - María Carmen Garrigós
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain; (A.C.M.); (A.J.)
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30
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Physicochemical and Functional Properties of Active Fish Gelatin-Based Edible Films Added with Aloe Vera Gel. Foods 2020; 9:foods9091248. [PMID: 32906678 PMCID: PMC7555046 DOI: 10.3390/foods9091248] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/24/2020] [Accepted: 09/03/2020] [Indexed: 02/07/2023] Open
Abstract
Edible films based on the addition of Aloe Vera gel (AV) into fish gelatin (FG) with antimicrobial and functional properties for food packaging applications were proposed in this work. AV showed an amphiphilic nature by infrared spectroscopy, high total phenolics content (TPC), antioxidant activity and thermal stability with an initial degradation temperature of 174 ± 2 °C. Mannose and glucose were quantified as main monosaccharides whereas the linkage composition study confirmed the presence of acemannan as main active polysaccharide. Three different formulations were obtained by the casting technique and the addition of AV contents of 0, 1 and 4 wt.% to FG, showing films with 4 wt.% of AV the best performance. The addition of AV did not significantly affect mechanical and barrier properties to oxygen and water vapour. However, some structural changes were observed by infrared spectroscopy and the obtained glass transition temperature values due to intermolecular interactions that increased the hydrophilicity and solubility of the resulting FG/AV films. A higher thermal stability was observed in films with AV content increasing the initial degradation and oxidation onset temperatures. An antimicrobial activity against S. aureus was also observed for FG/AV films. The addition of AV into FG could be proposed as a potential effective material to increase the postharvest quality of packed fruits and vegetables by retarding the microbial growth and extending the shelf-life of these food products.
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Ramos M, Fortunati E, Beltrán A, Peltzer M, Cristofaro F, Visai L, Valente AJ, Jiménez A, Kenny JM, Garrigós MC. Controlled Release, Disintegration, Antioxidant, and Antimicrobial Properties of Poly (Lactic Acid)/Thymol/Nanoclay Composites. Polymers (Basel) 2020; 12:E1878. [PMID: 32825481 PMCID: PMC7565000 DOI: 10.3390/polym12091878] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/14/2020] [Accepted: 08/17/2020] [Indexed: 12/14/2022] Open
Abstract
Nano-biocomposite films based on poly (lactic acid) (PLA) were prepared by adding thymol (8 wt.%) and a commercial montmorillonite (D43B) at different concentrations (2.5 and 5 wt.%). The antioxidant, antimicrobial, and disintegration properties of all films were determined. A kinetic study was carried out to evaluate the thymol release from the polymer matrix into ethanol 10% (v/v) as food simulant. The nanostructured networks formed in binary and ternary systems were of interest in controlling the release of thymol into the food simulant. The results indicated that the diffusion of thymol through the PLA matrix was influenced by the presence of the nanoclay. Disintegration tests demonstrated that the incorporation of both additives promoted the breakdown of the polymer matrix due to the presence of the reactive hydroxyl group in the thymol structure and ammonium groups in D43B. Active films containing thymol and D43B efficiently enhanced the antioxidant activity (inhibition values higher than 77%) of the nano-biocomposites. Finally, the addition of 8 wt.% thymol and 2.5 wt.% D43B significantly increased the antibacterial activity against Escherichia coli and Staphylococcus aureus 8325-4, resulting in a clear advantage to improve the shelf-life of perishable packaged food.
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Affiliation(s)
- Marina Ramos
- Nutrition & Food Sciences, Department of Analytical Chemistry, University of Alicante, 03080 Alicante, Spain; (A.B.); (A.J.); (M.C.G.)
| | - Elena Fortunati
- Civil Environmental Engineering Department, University of Perugia, UdR INSTM, Strada di Pentima 4, 05100 Terni, Italy; (E.F.); (J.M.K.)
| | - Ana Beltrán
- Nutrition & Food Sciences, Department of Analytical Chemistry, University of Alicante, 03080 Alicante, Spain; (A.B.); (A.J.); (M.C.G.)
| | - Mercedes Peltzer
- Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Buenos Aires B1876BXD, Argentina;
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad Autónoma de Buenos Aires (CABA), Buenos Aires C1425FQB, Argentina
| | - Francesco Cristofaro
- Department of Molecular Medicine, Center for Health Technologies (C.H.T.), UdR INSTM, University of Pavia, 27100 Pavia, Italy; (F.C.); (L.V.)
| | - Livia Visai
- Department of Molecular Medicine, Center for Health Technologies (C.H.T.), UdR INSTM, University of Pavia, 27100 Pavia, Italy; (F.C.); (L.V.)
- Department of Occupational Medicine, Toxicology and Environmental Risks, Istituti Clinici Scientifici (ICS) Maugeri, Società Benefit S.p.A IRCCS, 27100 Pavia, Italy
| | - Artur J.M. Valente
- Department of Chemistry, University of Coimbra, CQC, 3004-535 Coimbra, Portugal;
| | - Alfonso Jiménez
- Nutrition & Food Sciences, Department of Analytical Chemistry, University of Alicante, 03080 Alicante, Spain; (A.B.); (A.J.); (M.C.G.)
| | - José María Kenny
- Civil Environmental Engineering Department, University of Perugia, UdR INSTM, Strada di Pentima 4, 05100 Terni, Italy; (E.F.); (J.M.K.)
| | - María Carmen Garrigós
- Nutrition & Food Sciences, Department of Analytical Chemistry, University of Alicante, 03080 Alicante, Spain; (A.B.); (A.J.); (M.C.G.)
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Eucalyptus globulus Essential Oil as a Natural Food Preservative: Antioxidant, Antibacterial and Antifungal Properties In Vitro and in a Real Food Matrix (Orangina Fruit Juice). APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10165581] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
The potential application of Eucalyptus globulus essential oil (EGEO) as a natural beverage preservative is described in this research. The chemical composition of EGEO was determined using gas chromatography analyses and revealed that the major constituent is 1,8-cineole (94.03% ± 0.23%). The in vitro antioxidant property of EGEO was assessed using different tests. Percentage inhibitions of EGEO were dose-dependent. In addition, EGEO had a better metal ion chelating effect with an IC50 value of 8.43 ± 0.03 mg/mL, compared to ascorbic acid (140.99 ± 3.13 mg/mL). The in vitro antimicrobial effect of EGEO was assessed against 17 food spoilage microorganisms. The diameter of the inhibitory zone (DIZ) ranged from 15 to 85 mm for Gram-positive bacteria and from 10 to 49 mm for yeast strains. Candida albicans, C.parapsilosis and Saccharomyces cerevisiae were the most sensitive fungal species to the EGEO vapor with DIZ varying from 59 to 85 mm. The anti-yeast effectiveness of EGEO alone and in association with heat processing was estimated in a real juice matrix (Orangina fruit juices) in a time-dependent manner. The combination of EGEO-heat treatment (70 °C for 2 min) at different concentrations (0.8 to 4 µL/mL) was effective at reducing S. cerevisiae growth in the fruit juice of Orangina, compared to juice preserved with synthetic preservatives. Current findings suggest EGEO as an effective and potent inhibitor of food spoilage fungi in a real Orangina juice, and might be a potential natural source of preservative for the food industry.
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Solaberrieta I, Jiménez A, Cacciotti I, Garrigós MC. Encapsulation of Bioactive Compounds from Aloe Vera Agrowastes in Electrospun Poly (Ethylene Oxide) Nanofibers. Polymers (Basel) 2020; 12:E1323. [PMID: 32531945 PMCID: PMC7361710 DOI: 10.3390/polym12061323] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/05/2020] [Accepted: 06/08/2020] [Indexed: 12/18/2022] Open
Abstract
Aloe Vera is an ancient medicinal plant especially known for its beneficial properties for human health, due to its bioactive compounds. In this study, nanofibers with antioxidant activity were successfully obtained by electrospinning technique with the addition of a natural Aloe Vera skin extract (AVE) (at 0, 5, 10 and 20 wt% loadings) in poly(ethylene oxide) (PEO) solutions. The successful incorporation of AVE into PEO was evidenced by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (ATR-FTIR), thermogravimetric analysis (TGA) and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging (ABTS) and ferric reducing power (FRAP) assays. The incorporation of AVE introduced some changes in the PEO/AVE nanofibers morphology showing bimodal diameter distributions for AVE contents in the range 10-20 wt%. Some decrease in thermal stability with AVE addition, in terms of decomposition onset temperature, was also observed and it was more evident at high loading AVE contents (10 and 20 wt%). High encapsulation efficiencies of 92%, 76% and 105% according to DPPH, FRAP and ABTS assays, respectively, were obtained at 5 wt% AVE content, retaining AVE its antioxidant capacity in the PEO/AVE electrospun nanofibers. The results suggested that the obtained nanofibers could be promising materials for their application in active food packaging to decrease oxidation of packaged food during storage.
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Affiliation(s)
- Ignacio Solaberrieta
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain; (I.S.); (A.J.)
| | - Alfonso Jiménez
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain; (I.S.); (A.J.)
| | - Ilaria Cacciotti
- Department of Engineering, University of Rome “Niccolò Cusano”, INSTM RU, Via Don Carlo Gnocchi 3, 00166 Rome, Italy
| | - Maria Carmen Garrigós
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain; (I.S.); (A.J.)
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Jafarzadeh S, Jafari SM, Salehabadi A, Nafchi AM, Uthaya Kumar US, Khalil HA. Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.017] [Citation(s) in RCA: 114] [Impact Index Per Article: 28.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Díez-Pascual AM. Antimicrobial Polymer-Based Materials for Food Packaging Applications. Polymers (Basel) 2020; 12:polym12040731. [PMID: 32218105 PMCID: PMC7240702 DOI: 10.3390/polym12040731] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Accepted: 03/17/2020] [Indexed: 12/15/2022] Open
Affiliation(s)
- Ana María Díez-Pascual
- Department of Analytical Chemistry, Physical Chemistry and Chemical Engineering, Faculty of Sciences, Institute of Chemistry Research "Andrés M. del Río" (IQAR), University of Alcalá, Ctra. Madrid-Barcelona, Km. 33.6, 28871 Alcalá de Henares, Madrid, Spain
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Javaherzadeh R, Tabatabaee Bafroee A, Kanjari A. Preservation effect of Polylophium involucratum essential oil incorporated poly lactic acid/ nanochitosan composite film on shelf life and sensory properties of chicken fillets at refrigeration temperature. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108783] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Munteanu SB, Vasile C. Vegetable Additives in Food Packaging Polymeric Materials. Polymers (Basel) 2019; 12:E28. [PMID: 31877858 PMCID: PMC7023556 DOI: 10.3390/polym12010028] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 12/19/2019] [Accepted: 12/19/2019] [Indexed: 12/12/2022] Open
Abstract
Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).
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Affiliation(s)
| | - Cornelia Vasile
- “P. Poni” Institute of Macromolecular Chemistry, Romanian Academy, 41A Grigore GhicaVoda Alley, 700487 Iasi, Romania;
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Hu X, Yuan L, Han L, Li S, Song L. Characterization of antioxidant and antibacterial gelatin films incorporated with Ginkgo biloba extract. RSC Adv 2019; 9:27449-27454. [PMID: 35529192 PMCID: PMC9070604 DOI: 10.1039/c9ra05788a] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Accepted: 08/11/2019] [Indexed: 11/21/2022] Open
Abstract
Ginkgo biloba extract (GBE) contains Ginkgo biloba flavonoids, which are phenolic compounds. These compounds can be introduced into films for their functional properties (such as their antioxidant and antibacterial property), allowing this film to be used as food packaging. Thus, the aim of this study was to introduce the GBE into a gelatin solution to prepare gelatin films and evaluate the influence of the natural extract addition on the physicochemical and antimicrobial properties. The gelatin films were successfully prepared by casting technique, and GBE was incorporated at concentrations of 0, 0.5, 1.5, 2.5, 3, 4, and 5 g/100 g of gelatin. The mechanical properties, film solubility, moisture content, water vapor permeability, infrared spectroscopic characteristics, film microstructure, light barrier property, antioxidant property and antibacterial property of the films were investigated. The incorporation of gelatin films with GBE increased the UV-visible shielding performance of films. The antioxidant ability of the film was improved, which was supposed to be related to the active substances of the GBE. The GBE also exhibited potential antimicrobial activity against tested microorganisms. With the increase in the GBE concentration incorporated into the films, the antimicrobial activity of the gelatin film with GBE was also enhanced. The incorporation of gelatin films with GBE increased the UV-visible shielding performance of films.![]()
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Affiliation(s)
- Xiaona Hu
- Department of Chemistry
- School of Science
- Beijing Technology and Business University
- Beijing 100048
- PR China
| | - Li Yuan
- Department of Chemistry
- School of Science
- Beijing Technology and Business University
- Beijing 100048
- PR China
| | - Lijun Han
- Department of Chemistry
- School of Science
- Beijing Technology and Business University
- Beijing 100048
- PR China
| | - Shujing Li
- Department of Chemistry
- School of Science
- Beijing Technology and Business University
- Beijing 100048
- PR China
| | - Liya Song
- A Key Laboratory of Cosmetic
- Beijing Technology and Business University
- China National Light Industry
- Beijing
- PR China
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Cai C, Ma R, Duan M, Lu D. Preparation and antimicrobial activity of thyme essential oil microcapsules prepared with gum arabic. RSC Adv 2019; 9:19740-19747. [PMID: 35519357 PMCID: PMC9065427 DOI: 10.1039/c9ra03323h] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Accepted: 05/24/2019] [Indexed: 11/21/2022] Open
Abstract
Thyme essential oils (TEO) exhibit antimicrobial activities against a wide range of pathogenic microorganisms. Microcapsulation technology can be used to improve the stability, water solubility and antibacterial performance of TEO. In this paper, TEO was selected as the core material, and β-cyclodextrin (β-CD) was the wall material for microcapsulation; gum arabic (GA) was used as an emulsifier to prepare microcapsules by coprecipitation. The effects of gum arabic on the encapsulation rate, particle size and release rate of microcapsules were investigated. The optimal condition was found to be TEO : GA by 1 : 3 (w/w) ratio. In this condition, the embedding rate, release rate, and average size of the microcapsules were 87.61%, 53.00%, and 8.20 μm, respectively. Scanning electron microscopy (SEM) revealed that, under the action of gum arabic, the surface of microcapsules was more complete, and the size apparently decreased. Fourier-transform infrared spectroscopy (FTIR) indicated that there was no significant chemical interaction between gum arabic and β-CD. Gum arabic acted only as an emulsifier and remained in the mixed solution. For microcapsules with gum arabic as an emulsifier, the cumulative release rate of essential oils were slower at the initial time compared to microcapsules without added gum arabic. Antimicrobial activity assay exhibited TEO, which showed an inhibitory effect against Botryodiplodia theobromae Pat., and the inhibitory effect was especially strong against Colletotrichum gloeosporioides Penz. Finally, the obtained microcapsules showed the same antibacterial effect. The gum arabic was, for the first time, used as an emulsifier for microcapsulation of essential oil.![]()
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Affiliation(s)
- Chenchen Cai
- College of Light Industry and Food Engineering
- Guangxi University
- Nanning 530004
- China
| | - Ruijia Ma
- College of Light Industry and Food Engineering
- Guangxi University
- Nanning 530004
- China
| | - Mengwen Duan
- College of Light Industry and Food Engineering
- Guangxi University
- Nanning 530004
- China
| | - Dengjun Lu
- College of Light Industry and Food Engineering
- Guangxi University
- Nanning 530004
- China
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Yun D, Cai H, Liu Y, Xiao L, Song J, Liu J. Development of active and intelligent films based on cassava starch and Chinese bayberry (Myrica rubra Sieb. et Zucc.) anthocyanins. RSC Adv 2019; 9:30905-30916. [PMID: 35529351 PMCID: PMC9072304 DOI: 10.1039/c9ra06628d] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Accepted: 09/24/2019] [Indexed: 11/21/2022] Open
Abstract
Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruit is a functional food rich in anthocyanins. In this study, anthocyanin-rich bayberry extract (BBE) was added into cassava starch to develop food packaging films with antioxidant and pH-sensitive properties. Results showed the main anthocyanin in BBE was cyanidin-3-O-glucoside (95.6%). The addition of 1 wt% of BBE into the film matrix resulted in a dense and compact internal microstructure, which greatly improved the water vapor permeability and tensile strength of the film. However, the addition of 2, 3 and 4 wt% of BBE into film matrix produced heterogeneous inner microstructures due to the formation of agglomerated BBE. The intermolecular interactions between BBE and the starch film matrix were through hydrogen binding. As compared with the starch film, starch–BBE films exhibited higher thicknesses, tensile strength, UV-vis light barrier and antioxidant properties. Moreover, starch–BBE films presented significant color changes when exposed to hydrogen chloride and ammonia gases. The pH-sensitive starch–BBE films were able to monitor the freshness of pork. Our results suggested that starch–BBE films could be used as smart and active packaging materials in the food industry. In this study, anthocyanin-rich Chinese bayberry extract (BBE) was added into cassava starch to develop food packaging films with antioxidant and pH-sensitive properties.![]()
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Affiliation(s)
- Dawei Yun
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou 225127
- PR China
| | - Huahao Cai
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou 225127
- PR China
| | - Yunpeng Liu
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou 225127
- PR China
| | - Lixia Xiao
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou 225127
- PR China
| | - Jiangfeng Song
- Institute of Farm Product Processing
- Jiangsu Academy of Agricultural Sciences
- Nanjing 210014
- PR China
| | - Jun Liu
- College of Food Science and Engineering
- Yangzhou University
- Yangzhou 225127
- PR China
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Vilela C, Kurek M, Hayouka Z, Röcker B, Yildirim S, Antunes MDC, Nilsen-Nygaard J, Pettersen MK, Freire CS. A concise guide to active agents for active food packaging. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.006] [Citation(s) in RCA: 219] [Impact Index Per Article: 36.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Mousavi Khaneghah A, Hashemi SMB, Limbo S. Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.05.001] [Citation(s) in RCA: 208] [Impact Index Per Article: 34.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Krepker M, Zhang C, Nitzan N, Prinz-Setter O, Massad-Ivanir N, Olah A, Baer E, Segal E. Antimicrobial LDPE/EVOH Layered Films Containing Carvacrol Fabricated by Multiplication Extrusion. Polymers (Basel) 2018; 10:E864. [PMID: 30960789 PMCID: PMC6403741 DOI: 10.3390/polym10080864] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2018] [Revised: 07/29/2018] [Accepted: 07/31/2018] [Indexed: 11/16/2022] Open
Abstract
This work describes the fabrication of antimicrobial multilayered polymeric films containing carvacrol (used as a model essential oil) by co-extrusion and multiplication technique. The microlayering process was utilized to produce films, with up to 65 alternating layers, of carvacrol-containing low-density polyethylene (LDPE) and ethylene vinyl alcohol copolymer (EVOH). Carvacrol was melt compounded with LDPE or loaded into halloysite nanotubes (HNTs) in a pre-compounding step prior film production. The detailed nanostructure and composition (in terms of carvacrol content) of the films were characterized and correlated to their barrier properties, carvacrol release rate, and antibacterial and antifungal activity. The resulting films exhibit high carvacrol content despite the harsh processing conditions (temperature of 200 °C and long processing time), regardless of the number of layers or the presence of HNTs. The multilayered films exhibit superior oxygen transmission rates and carvacrol diffusivity values that are more than two orders of magnitude lower in comparison to single-layered carvacrol-containing films (i.e., LDPE/carvacrol and LDPE/(HNTs/carvacrol)) produced by conventional cast extrusion. The (LDPE/carvacrol)/EVOH and (LDPE/[HNTs/carvacrol])/EVOH films demonstrated excellent antimicrobial efficacy against E. coli and Alternaria alternata in in vitro micro-atmosphere assays and against A. alternata and Rhizopus in cherry tomatoes, used as the food model. The results presented here suggest that sensitive essential oils, such as carvacrol, can be incorporated into plastic polymers constructed of tailored multiple layers, without losing their antimicrobial efficacy.
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Affiliation(s)
- Max Krepker
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
| | - Cong Zhang
- Center for Layered Polymeric Systems, Department of Macromolecular Science and Engineering, Case Western Reserve University, Cleveland, OH 44106-7202, USA.
| | - Nadav Nitzan
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
| | - Ofer Prinz-Setter
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
| | - Naama Massad-Ivanir
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
| | - Andrew Olah
- Center for Layered Polymeric Systems, Department of Macromolecular Science and Engineering, Case Western Reserve University, Cleveland, OH 44106-7202, USA.
| | - Eric Baer
- Center for Layered Polymeric Systems, Department of Macromolecular Science and Engineering, Case Western Reserve University, Cleveland, OH 44106-7202, USA.
| | - Ester Segal
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
- The Russell Berrie Nanotechnology Institute, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
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44
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Krishnan K, Mani A. Structural Elucidation and Identification of 2-Hydroxy Benzoic Acid: An Antibacterial and Cytotoxic Compound from Streptomyces sp. VITHM1 Isolated from Marine Sediment Sample of Alappuzha Beach, Kerala, India. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2018. [DOI: 10.1007/s13369-017-2953-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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45
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Sedaghat Doost A, Devlieghere F, Dirckx A, Van der Meeren P. Fabrication ofOriganum compactumessential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13668] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Ali Sedaghat Doost
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering; Ghent University, Coupure Links 653; Gent, 9000 Belgium
| | - Frank Devlieghere
- Laboratory of Food Microbiology and Food Preservation, Part of Food2Know, Faculty of Bioscience Engineering; Ghent University, Coupure Links 653; Gent, 9000 Belgium
| | - Ann Dirckx
- Laboratory of Food Microbiology and Food Preservation, Part of Food2Know, Faculty of Bioscience Engineering; Ghent University, Coupure Links 653; Gent, 9000 Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering; Ghent University, Coupure Links 653; Gent, 9000 Belgium
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Nouri A, Tavakkoli Yaraki M, Ghorbanpour M, Wang S. Biodegradable κ-carrageenan/nanoclay nanocomposite films containing Rosmarinus officinalis L. extract for improved strength and antibacterial performance. Int J Biol Macromol 2018; 115:227-235. [PMID: 29660461 DOI: 10.1016/j.ijbiomac.2018.04.051] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 04/02/2018] [Accepted: 04/10/2018] [Indexed: 01/19/2023]
Abstract
In this study, biodegradable κ-carrageenan films containing 3% nanoclay and different amounts of rosemary extract (1, 2 and 3% v/v) were fabricated and their physical, thermal, and mechanical properties, as well as antimicrobial activity were examined. The film thickness did not change significantly by the addition of rosemary extract. UV light transmission value in the control film was 20.46%, while the value for the film with 3% v/v rosmary extract reduced to 0.13%. Elongation at break (EB%) and tensile strength (TS) of the carrageenan film without the extract were 19.07% and 15.96MPa, respectively, while after adding 3% v/v of rosemary extract, the EB and TS were increased to 27.17% and 30.77MPa, respectively. Incorporation of rosemary extract greatly reduced water vapor permeability (WVP) (5.27×10-10g/m·s·Pa in control film vs 2.14×10-10g/m·s·Pa in the film containing 3% v/v rosemary extract). More importantly, the carrageenan film with 3% extract displayed >99% inhibition against B. cereus, E. coli, P. aeruginosa, and S. aureus compared with the control film. The present study showed that rosemary extract is an excellent additive to enhance the mechanical strength and antibacterial activity of carrageenan films and can be used for active packing in food packing industry.
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Affiliation(s)
- Afsaneh Nouri
- Department of Chemical Engineering, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Mohammad Tavakkoli Yaraki
- Department of Chemical Engineering, Amirkabir University of Technology (Tehran Polytechnic), Tehran 15875-4413, Iran; Department of Chemical and Biomolecular Engineering, National University of Singapore, 4 Engineering Drive, Singapore 117585, Singapore(1)
| | - Mohammad Ghorbanpour
- Department of Chemical Engineering, University of Mohaghegh Ardabili, Ardabil, Iran.
| | - Shaobin Wang
- Department of Chemical Engineering, Curtin University, GPO Box U1987, Perth, WA 6845, Australia.
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47
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Horita CN, Baptista RC, Caturla MY, Lorenzo JM, Barba FJ, Sant’Ana AS. Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.12.003] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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48
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Krepker M, Prinz-Setter O, Shemesh R, Vaxman A, Alperstein D, Segal E. Antimicrobial Carvacrol-Containing Polypropylene Films: Composition, Structure and Function. Polymers (Basel) 2018; 10:polym10010079. [PMID: 30966112 PMCID: PMC6415180 DOI: 10.3390/polym10010079] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2017] [Revised: 01/10/2018] [Accepted: 01/11/2018] [Indexed: 11/17/2022] Open
Abstract
Significant research has been directed toward the incorporation of bioactive plant extracts or essential oils (EOs) into polymers to endow the latter with antimicrobial functionality. EOs offer a unique combination of having broad antimicrobial activity from a natural source, generally recognized as safe (GRAS) recognition in the US, and a volatile nature. However, their volatility also presents a major challenge in their incorporation into polymers by conventional high-temperature-processing techniques. Herein, antimicrobial polypropylene (PP) cast films were produced by incorporating carvacrol (a model EO) or carvacrol, loaded into halloysite nanotubes (HNTs), via melt compounding. We studied the composition-structure-property relationships in these systems, focusing on the effect of carvacrol on the composition of the films, the PP crystalline phase and its morphology and the films’ mechanical and antimicrobial properties. For the first time, molecular dynamics simulations were applied to reveal the complex interactions between the components of these carvacrol-containing systems. We show that strong molecular interactions between PP and carvacrol minimize the loss of this highly-volatile EO during high-temperature polymer processing, enabling semi-industrial scale production. The resulting films exhibit outstanding antimicrobial properties against model microorganisms (Escherichia coli and Alternaria alternata). The PP/(HNTs-carvacrol) nanocomposite films, containing the carvacrol-loaded HNTs, display a higher level of crystalline order, superior mechanical properties and prolonged release of carvacrol, in comparison to PP/carvacrol blends. These properties are ascribed to the role of HNTs in these nanocomposites and their effect on the PP matrix and retained carvacrol content.
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Affiliation(s)
- Max Krepker
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
| | - Ofer Prinz-Setter
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
| | - Rotem Shemesh
- Carmel Olefins Ltd., P.O. Box 1468, Haifa 31014, Israel.
| | - Anita Vaxman
- Carmel Olefins Ltd., P.O. Box 1468, Haifa 31014, Israel.
| | - David Alperstein
- Department of Mechanical Engineering, Ort Braude College, P.O. Box 78, Karmiel 2161002, Israel.
| | - Ester Segal
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
- The Russell Berrie Nanotechnology Institute, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
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49
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Otoni CG, Avena-Bustillos RJ, Azeredo HMC, Lorevice MV, Moura MR, Mattoso LHC, McHugh TH. Recent Advances on Edible Films Based on Fruits and Vegetables-A Review. Compr Rev Food Sci Food Saf 2017; 16:1151-1169. [DOI: 10.1111/1541-4337.12281] [Citation(s) in RCA: 252] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 05/12/2017] [Accepted: 05/25/2017] [Indexed: 12/24/2022]
Affiliation(s)
- Caio G. Otoni
- Natl. Nanotechnology Laboratory for Agribusiness; Embrapa Instrumentação-Rua XV de Novembro; 1452 São Carlos SP 13560-979 Brazil
- PPG-CEM, Dept. of Materials Engineering; Federal Univ. of São Carlos-Rod. Washington Luis; km 235 São Carlos SP 13565-905 Brazil
| | - Roberto J. Avena-Bustillos
- Healthy Processed Foods Research, Western Regional Research Center; Agricultural Research Service; USDA-800 Buchanan St. Albany CA 94710 USA
| | | | - Marcos V. Lorevice
- Natl. Nanotechnology Laboratory for Agribusiness; Embrapa Instrumentação-Rua XV de Novembro; 1452 São Carlos SP 13560-979 Brazil
- PPGQ, Dept. of Chemistry; Federal Univ. of São Carlos-Rod. Washington Luis; km 235 São Carlos SP 13565-905 Brazil
| | - Márcia R. Moura
- Dept. of Physics and Chemistry; FEIS; São Paulo State Univ.-Av. Brasil, 56 Ilha Solteira SP 15385-000 Brazil
| | - Luiz H. C. Mattoso
- Natl. Nanotechnology Laboratory for Agribusiness; Embrapa Instrumentação-Rua XV de Novembro; 1452 São Carlos SP 13560-979 Brazil
- PPG-CEM, Dept. of Materials Engineering; Federal Univ. of São Carlos-Rod. Washington Luis; km 235 São Carlos SP 13565-905 Brazil
| | - Tara H. McHugh
- Healthy Processed Foods Research, Western Regional Research Center; Agricultural Research Service; USDA-800 Buchanan St. Albany CA 94710 USA
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50
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Krepker M, Shemesh R, Danin Poleg Y, Kashi Y, Vaxman A, Segal E. Active food packaging films with synergistic antimicrobial activity. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.01.014] [Citation(s) in RCA: 100] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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