1
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Lian S, Su J, Fatima I, Zhang Y, Kuang T, Hu H, Qu D, Si H, Sun W. Revealing the exceptional antioxidant activity of phosphorylated polysaccharides from medicinal Abrus cantoniensis Hance. Int J Biol Macromol 2024; 278:134532. [PMID: 39142474 DOI: 10.1016/j.ijbiomac.2024.134532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 08/04/2024] [Accepted: 08/04/2024] [Indexed: 08/16/2024]
Abstract
Abrus cantoniensis Polysaccharides (ACP) exhibit antioxidant activity and immune-regulatory functions. Abrus cantoniensis Hance widely distributed in the Guangdong and Guangxi regions of China. In this study, this research investigated the impact of phosphorylation modification on the biological activity of ACP, aiming to provide theoretical insights for its development. This research modified ACP through phosphorylation and evaluated changes in its in vitro antioxidant capacity, including free radical scavenging and resistance to cellular oxidative damage. Additionally, this research administered both native ACP and phosphorylated ACP (P-ACP) to mice to assess their protective effects against acute ethanol-induced oxidative injury. This research explored whether these effects were mediated through the Keap1-Nrf2 signaling pathway and their influence on gut microbiota. Results revealed that phosphorylation significantly enhanced ACP's antioxidant capacity and protective effects (p < 0.05). P-ACP improved mice resistance to acute oxidative injury, mitigating the adverse effects of 50 % ethanol (p < 0.05). Moreover, both ACP and P-ACP are involved in modulating the expression of the Keap1-Nrf2 signaling pathway and, to some extent, alter the composition of the gut microbiota in mice. In summary, phosphorylation modification effectively enhances ACP's antioxidant capacity and provides better protection against acute oxidative injury in mice.
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Affiliation(s)
- Shuaitao Lian
- College of Animal Science and Technology, Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, Guangxi Grass Station, Guangxi University, Nanning 530004, Guangxi, China
| | - Jie Su
- Center of Bioinformatics, College of Life Sciences, Northwest A&F University, Yangling, Shaanxi, China
| | - Israr Fatima
- Center of Bioinformatics, College of Life Sciences, Northwest A&F University, Yangling, Shaanxi, China
| | - Yuan Zhang
- College of Animal Science and Technology, Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, Guangxi Grass Station, Guangxi University, Nanning 530004, Guangxi, China
| | - Tiantian Kuang
- College of Animal Science and Technology, Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, Guangxi Grass Station, Guangxi University, Nanning 530004, Guangxi, China
| | - Hongjie Hu
- College of Animal Science and Technology, Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, Guangxi Grass Station, Guangxi University, Nanning 530004, Guangxi, China
| | - Dongshuai Qu
- College of Animal Science and Technology, Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, Guangxi Grass Station, Guangxi University, Nanning 530004, Guangxi, China
| | - Hongbin Si
- College of Animal Science and Technology, Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, Guangxi Grass Station, Guangxi University, Nanning 530004, Guangxi, China.
| | - Wenjing Sun
- Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, College of Biology & Pharmacy, Yulin Normal University, No. 1303 Jiaoyu East Road, Yulin 537000, Guangxi, China.
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2
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Dini I. "Edible Beauty": The Evolution of Environmentally Friendly Cosmetics and Packaging. Antioxidants (Basel) 2024; 13:742. [PMID: 38929181 PMCID: PMC11200421 DOI: 10.3390/antiox13060742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2024] [Revised: 06/14/2024] [Accepted: 06/17/2024] [Indexed: 06/28/2024] Open
Abstract
The cosmetics industry plays a significant role in the global economy and consumer lifestyles. Its dynamic and adaptable characteristics make it a key player worldwide. The cosmetics industry generates enormous profits globally, injecting billions of dollars into the world's economy each year. The industry's marketing efforts, product launches, and trends influence consumer behavior and perceptions of beauty, contributing to cultural dialogues and societal norms. This study, conducted with a rigorous bibliometric and systematic literature review, offers a comprehensive overview of recent progress in edible cosmetics. The "skincare you can eat" is an innovative branch of cosmetics that employs food co-products and by-products to create edible skincare and hair products and edible packaging materials to advance human well-being and sustainability while honoring the ecological boundaries of our planet. Nutrients and antioxidants derived from organic waste are used in cosmetics and packaging. Some doubts remain about the capacity of edible packaging to be attractive to consumers and offer a reasonable shelf life for cosmetics, and also about safety. It is desirable for the authorities to guarantee consumer health through carefully regulating labeling requirements and good manufacturing practices for cosmetics and edible packaging.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
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3
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Abik F, Palasingh C, Bhattarai M, Leivers S, Ström A, Westereng B, Mikkonen KS, Nypelö T. Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2667-2683. [PMID: 36724217 PMCID: PMC9936590 DOI: 10.1021/acs.jafc.2c06449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 01/09/2023] [Accepted: 01/12/2023] [Indexed: 06/18/2023]
Abstract
A holistic utilization of all lignocellulosic wood biomass, instead of the current approach of using only the cellulose fraction, is crucial for the efficient, ecological, and economical use of the forest resources. Use of wood constituents in the food and feed sector is a potential way of promoting the global economy. However, industrially established food products utilizing such components are still scarce, with the exception of cellulose derivatives. Hemicelluloses that include xylans and mannans are major constituents of wood. The wood hemicelluloses are structurally similar to hemicelluloses from crops, which are included in our diet, for example, as a part of dietary fibers. Hence, structurally similar wood hemicelluloses have the potential for similar uses. We review the current status and future potential of wood hemicelluloses as food ingredients. We include an inventory of the extraction routes of wood hemicelluloses, their physicochemical properties, and some of their gastrointestinal characteristics, and we also consider the regulatory route that research findings need to follow to be approved for food solutions, as well as the current status of the wood hemicellulose applications on that route.
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Affiliation(s)
- Felix Abik
- Department
of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki 00014, Finland
| | - Chonnipa Palasingh
- Department
of Chemistry and Chemical Engineering, Chalmers
University of Technology, Gothenburg 41296, Sweden
| | - Mamata Bhattarai
- Department
of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki 00014, Finland
- Department
of Bioproducts and Biosystems, Aalto University, P.O. Box 16300, Espoo 00076, Finland
| | - Shaun Leivers
- Faculty
of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås 1430, Norway
| | - Anna Ström
- Department
of Chemistry and Chemical Engineering, Chalmers
University of Technology, Gothenburg 41296, Sweden
| | - Bjørge Westereng
- Faculty
of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås 1430, Norway
| | - Kirsi S. Mikkonen
- Department
of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki 00014, Finland
- Helsinki
Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 65, Helsinki 00014, Finland
| | - Tiina Nypelö
- Department
of Chemistry and Chemical Engineering, Chalmers
University of Technology, Gothenburg 41296, Sweden
- Wallenberg
Wood Science Center, Chalmers University
of Technology, Gothenburg 41296, Sweden
- Department
of Bioproducts and Biosystems, Aalto University, Espoo 00760, Finland
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4
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Wood hemicelluloses as sustainable wall materials to protect bioactive compounds during spray drying of bilberries. POWDER TECHNOL 2023. [DOI: 10.1016/j.powtec.2022.118148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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5
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Ho TM, Lehtonen M, Räikkönen H, Kilpeläinen PO, Mikkonen KS. Wood hemicelluloses as effective wall materials for spray-dried microcapsulation of polyunsaturated fatty acid-rich oils. Food Res Int 2023; 164:112333. [PMID: 36737926 DOI: 10.1016/j.foodres.2022.112333] [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: 09/08/2022] [Revised: 11/30/2022] [Accepted: 12/18/2022] [Indexed: 12/24/2022]
Abstract
The most commonly-used and effective wall materials (WMs) for spray-dried microencapsulation of bioactive compounds are either costly, or derived from unsustainable sources, which lead to an increasing demand for alternatives derived from sustainable and natural sources, with low calories and low cost. Wood hemicelluloses obtained from by-products of forest industries appear to be attractive alternatives as they have been reported to have good emulsifying properties, low viscosity at high concentrations, high heat stability and low heat transfer. Here, we investigated the applicability of spruce galactoglucomannans (GGM) and birch glucuronoxylans (GX), to encapsulate flaxseed oil (FO, polyunsaturated fatty acid-rich plant based oil) by spray drying; and the results were compared to those of the highly effective WM, gum Arabic (GA). It was found that depending on solid ratios of WM:FO (1:1, 3:1 and 5:1), encapsulation efficiency of GGM was 88-96%, and GX was 63-98%. At the same encapsulation ratio, both GGM and GX had higher encapsulation efficiency than GA (49-92%) due to their ability to produce feed emulsions with a smaller oil droplet size and higher physical stability. In addition, the presence of phenolic residues in GGM and GX powders enabled them to have a greater ability to protect oil from oxidation during spray drying than GA. Physiochemical properties of encapsulated powders including thermal properties, morphology, molecular structure, particle size and water adsorption intake are also investigated. The study has explored a new value-added proposition for wood hemicelluloses which can be used as effective WMs in the production of microcapsules of polyunsaturated fatty acid-rich oils for healthy and functional products in food, pharmaceutical and cosmetic industries.
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Affiliation(s)
- Thao M Ho
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66 FIN-00014 HU, Finland; Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 65 FIN-00014 HU, Finland.
| | - Mari Lehtonen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66 FIN-00014 HU, Finland
| | - Heikki Räikkönen
- Faculty of Pharmacy, University of Helsinki, P.O. Box 56 FIN-00014 HU, Finland
| | - Petri O Kilpeläinen
- Biorefinery and Bioproducts, Production Systems Unit - Natural Resources Institute Finland (Luke), Viikinkaari 9, FI-00790 Helsinki, Finland
| | - Kirsi S Mikkonen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66 FIN-00014 HU, Finland; Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 65 FIN-00014 HU, Finland
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6
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Rissanen JV, Lagerquist L, Eränen K, Hemming J, Eklund P, Grènman H. O2 as initiator of autocatalytic degradation of hemicelluloses and monosaccharides in hydrothermal treatment of spruce. Carbohydr Polym 2022; 293:119740. [DOI: 10.1016/j.carbpol.2022.119740] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 05/30/2022] [Accepted: 06/13/2022] [Indexed: 11/24/2022]
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7
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A xylan from the fresh leaves of Piper betle: Structural characterization and studies of bioactive properties. Carbohydr Polym 2022; 291:119570. [DOI: 10.1016/j.carbpol.2022.119570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 04/21/2022] [Accepted: 05/02/2022] [Indexed: 11/21/2022]
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8
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Iversen LJL, Rovina K, Vonnie JM, Matanjun P, Erna KH, ‘Aqilah NMN, Felicia WXL, Funk AA. The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review. Molecules 2022; 27:5604. [PMID: 36080371 PMCID: PMC9457879 DOI: 10.3390/molecules27175604] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/08/2022] [Accepted: 08/16/2022] [Indexed: 12/04/2022] Open
Abstract
Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today's world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products' shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.
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Affiliation(s)
- Luk Jun Lam Iversen
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Kobun Rovina
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Joseph Merillyn Vonnie
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Patricia Matanjun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Kana Husna Erna
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Nasir Md Nur ‘Aqilah
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Wen Xia Ling Felicia
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Andree Alexander Funk
- Rural Development Corporation, Level 2, Wisma Pertanian, Locked Bag 86, Kota Kinabalu 88998, Sabah, Malaysia
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9
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Granato D, Reshamwala D, Korpinen R, Azevedo L, Vieira do Carmo MA, Cruz TM, Marques MB, Wen M, Zhang L, Marjomäki V, Kilpeläinen P. From the forest to the plate - Hemicelluloses, galactoglucomannan, glucuronoxylan, and phenolic-rich extracts from unconventional sources as functional food ingredients. Food Chem 2022; 381:132284. [PMID: 35121317 DOI: 10.1016/j.foodchem.2022.132284] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 01/26/2022] [Accepted: 01/26/2022] [Indexed: 12/16/2022]
Abstract
This study aimed to characterise pressurised hot water (PHW) extracts from nonconventional sources of functional carbohydrates and phenolic compounds in terms of antioxidant capacity, antiviral activity, toxicity, and human erythrocytes' protection antidiabetic potential. PHW extracts of Norway spruce bark (E1 + E2) and Birch sawdust (E3 + E4) contained mostly galactoglucomannan and glucuronoxylan. In contrast, samples E5 to E9 PHW extracted from Norway spruce, and Scots pine bark are rich sources of phenolic compounds. Overall, phenolic-rich extracts presented the highest inhibition of α-amylase and α-glucosidase and protection against stable non-enveloped enteroviruses. Additionally, all extracts protected human erythrocytes from hemolysis. Cell-based experiments using human cell lines (IMR90 and A549) showed extracts' non-toxicin vitroprofile. Considering the relative toxicological safety of extracts from these unconventional sources, functional carbohydrates and polyphenol-rich extracts can be obtained and further used in food models.
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Affiliation(s)
- Daniel Granato
- Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Dhanik Reshamwala
- Department of Biological and Environmental Science/Nanoscience Center, University of Jyväskylä, Jyväskylä, Finland
| | - Risto Korpinen
- Biorefinery and Bioproducts, Production Systems Unit - Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; Separation Science, LUT School of Engineering Science, LUT University, Yliopistonkatu 34, 53850 Lappeenranta, Finland
| | - Luciana Azevedo
- Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, Brazil
| | | | - Thiago Mendanha Cruz
- Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, Brazil
| | - Mariza Boscacci Marques
- Department of Chemistry, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, Brazil
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, China
| | - Varpu Marjomäki
- Department of Biological and Environmental Science/Nanoscience Center, University of Jyväskylä, Jyväskylä, Finland
| | - Petri Kilpeläinen
- Biorefinery and Bioproducts, Production Systems Unit - Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland.
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10
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Hu Y, Hao X, Chen G, Bian J, Li M, Peng F. Self-Standing, Photothermal-Actuating, and Motion-Monitoring Janus Films One-Pot Synthesized by Green Carboxymethyl Glucomannan/Liquid Metal Nanoinks. ACS APPLIED MATERIALS & INTERFACES 2022; 14:23717-23725. [PMID: 35544747 DOI: 10.1021/acsami.2c04796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Downsizing bulk liquid metals (LM) at the nanometer scale with biocompatibility and multifunction is a key process for electronic or medical applications. Here, we report a stable and green LM aqueous colloidal ink by wrapping eutectic gallium-indium alloys (EGaIn) with carboxymethyl glucomannan (CGM) derived from radiata pine chip, which is capable of being prepared into a free-standing, photothermal-actuating, and motion-monitoring Janus film. With the assistance of CGM, the bulk EGaIn was ultrasonicated into stable nanodroplets (∼500 nm) with a typical "core-shell" structure, in which the colloidal inks can be stored for more than 1 week under room temperature. The stable CGM/EGaIn inks can be patterned on different substrates to form coating layers or self-assembled into free-standing Janus films with high mechanical strength and modulus (∼94 MPa and ∼3.8 GPa) by density deposition. Such a Janus film with anisotropic thermal conductivity made it a potential photothermal actuator. In addition, the biocompatible film demonstrated both high conductivity and large resistance variation in response to strain change (gauge factor >500), allowing for human motion monitoring. This work provides a new prospect for the development of biocompatible and high-performance nano-LM materials.
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Affiliation(s)
- Yajie Hu
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, China
| | - Xiang Hao
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, China
- Key Laboratory of Pulp and Paper Science & Technology of Ministry of Education, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Gegu Chen
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, China
| | - Jing Bian
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, China
| | - Mingfei Li
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, China
| | - Feng Peng
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, China
- MOE Engineering Research Center of Forestry Biomass Materials and Bioenergy, Beijing Forestry University, Beijing 100083, China
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11
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Recent Advancements of Polysaccharides to Enhance Quality and Delay Ripening of Fresh Produce: A Review. Polymers (Basel) 2022; 14:polym14071341. [PMID: 35406215 PMCID: PMC9003407 DOI: 10.3390/polym14071341] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 02/01/2023] Open
Abstract
The freshness of fruits and vegetables plays a significant role in consumers' decision to purchase a product at the supermarket. Fresh-cut products are the latest trend in fulfilling society's restless needs, and the food industry is faced with the challenge of maintaining the quality of fresh produce. The food industry is concerned with the natural maturation and degradation of fruits and vegetables, primarily due to enzymatic reactions. It has been demonstrated that polysaccharide coatings effectively preserve the freshness of these products, extending their shelf life depending on the preservation method used. This review informs readers about the different types of polysaccharides and their novel applications as natural food preservatives in the past five years (2018-2022). The key findings summarized the properties of the antimicrobial agent, the molecular mechanism of action, coating methods, and formulation for the preservation approach. Additionally, we discuss the scientific factors influencing polysaccharide processing and preservation efficacy, allowing it to be used in post-harvest management.
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12
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Su CY, Li D, Wang LJ, Wang Y. Biodegradation behavior and digestive properties of starch-based film for food packaging - a review. Crit Rev Food Sci Nutr 2022; 63:6923-6945. [PMID: 35142240 DOI: 10.1080/10408398.2022.2036097] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Non-degradable plastic places a serious burden on the environment, so consumers and researchers are working to develop biodegradable, safe, and sustainable food packaging materials. The starch-based film has become emerging material for food packaging. Not only does it shows excellent physicochemical properties, but also provides the desired degradation characteristics after use or the digestive properties after consumption, thus needing to comprehensively evaluate the quality of starch-based food packaging materials. This review summarizes the degradation behavior of the starch-based film in different degradation environments, and compares the suitability of degradation environments. Besides, the physicochemical properties of the composite or blend film during the degradation process were further discussed. The factors affecting the digestibility of starch-based edible film were reviewed and analyzed. Finally, the application and the future trend of the biodegradable starch-based film in the food packaging field were proposed. Future studies should combine and evaluate the physical properties and biodegradability of the composite/blend film, to develop food packaging materials with good characteristics and biodegradability.
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Affiliation(s)
- Chun-Yan Su
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, University of New South Wales, Kensington, New South Wales, Australia
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13
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Kynkäänniemi E, Lahtinen MH, Jian C, Salonen A, Hatanpää T, Mikkonen KS, Pajari AM. Gut microbiota can utilize prebiotic birch glucuronoxylan in production of short-chain fatty acids in rats. Food Funct 2022; 13:3746-3759. [DOI: 10.1039/d1fo03922a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Birch-derived polyphenol and fiber (glucuronoxylan, GX)-rich extract and highly purified GX-rich extract support the growth of beneficial gut bacteria, suppress the harmful ones, and increase the production of total short-chain fatty acids (SCFA).
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Affiliation(s)
- Emma Kynkäänniemi
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Maarit H. Lahtinen
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Ching Jian
- Human Microbiome Research Program, Faculty of Medicine, University of Helsinki, 00014 Helsinki, Finland
| | - Anne Salonen
- Human Microbiome Research Program, Faculty of Medicine, University of Helsinki, 00014 Helsinki, Finland
| | - Timo Hatanpää
- Department of Chemistry, University of Helsinki, 00014 Helsinki, Finland
| | - Kirsi S. Mikkonen
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
- Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, P.O. Box 65, 00014, Finland
| | - Anne-Maria Pajari
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
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14
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Vodo S, Uemura K, Nakajima M, Neves MA. Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sekove Vodo
- Tsukuba Life Science Innovation Program (T‐LSI) University of Tsukuba 1‐1‐1 Tennodai Tsukuba Ibaraki 305‐8572 Japan
| | - Kunihiko Uemura
- Food Research Institute NARO 2‐1‐12 Kannondai Tsukuba Ibaraki 305‐8642 Japan
| | - Mitsutoshi Nakajima
- Tsukuba Life Science Innovation Program (T‐LSI) University of Tsukuba 1‐1‐1 Tennodai Tsukuba Ibaraki 305‐8572 Japan
- Faculty of Life and Environmental Sciences University of Tsukuba 1‐1‐1 Tennodai Tsukuba Ibaraki 305‐8572 Japan
| | - Marcos A. Neves
- Tsukuba Life Science Innovation Program (T‐LSI) University of Tsukuba 1‐1‐1 Tennodai Tsukuba Ibaraki 305‐8572 Japan
- Faculty of Life and Environmental Sciences University of Tsukuba 1‐1‐1 Tennodai Tsukuba Ibaraki 305‐8572 Japan
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15
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Valoppi F, Agustin M, Abik F, Morais de Carvalho D, Sithole J, Bhattarai M, Varis JJ, Arzami ANAB, Pulkkinen E, Mikkonen KS. Insight on Current Advances in Food Science and Technology for Feeding the World Population. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.626227] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
While the world population is steadily increasing, the capacity of Earth to renew its resources is continuously declining. Consequently, the bioresources required for food production are diminishing and new approaches are needed to feed the current and future global population. In the last decades, scientists have developed novel strategies to reduce food loss and waste, improve food production, and find new ingredients, design and build new food structures, and introduce digitalization in the food system. In this work, we provide a general overview on circular economy, alternative technologies for food production such as cellular agriculture, and new sources of ingredients like microalgae, insects, and wood-derived fibers. We present a summary of the whole process of food design using creative problem-solving that fosters food innovation, and digitalization in the food sector such as artificial intelligence, augmented and virtual reality, and blockchain technology. Finally, we briefly discuss the effect of COVID-19 on the food system. This review has been written for a broad audience, covering a wide spectrum and giving insights on the most recent advances in the food science and technology area, presenting examples from both academic and industrial sides, in terms of concepts, technologies, and tools which will possibly help the world to achieve food security in the next 30 years.
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Zhao Y, Li B, Li C, Xu Y, Luo Y, Liang D, Huang C. Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach. Foods 2021; 10:1845. [PMID: 34441621 PMCID: PMC8392450 DOI: 10.3390/foods10081845] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/04/2021] [Accepted: 08/08/2021] [Indexed: 12/13/2022] Open
Abstract
Edible packaging is a sustainable product and technology that uses one kind of "food" (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the "product-packaging" system, and provides a "zero-emission" scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.
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Affiliation(s)
- Yuan Zhao
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Bo Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Cuicui Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yangfan Xu
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yi Luo
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Dongwu Liang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Chongxing Huang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
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Polysaccharide based films and coatings for food packaging: Effect of added polyphenols. Food Chem 2021; 359:129871. [PMID: 34023728 DOI: 10.1016/j.foodchem.2021.129871] [Citation(s) in RCA: 69] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 03/24/2021] [Accepted: 04/09/2021] [Indexed: 12/17/2022]
Abstract
There has been keen interest in developing biodegradable food packaging materials using polysaccharides. Plant polyphenols are natural antioxidants with many health effects. Different types of plant extracts rich in polyphenols have been formulated into polysaccharide based films and coatings for food packaging. The packaging increases the shelf life of food products by decreasing the quality loss due to oxidation and microbiological growth. The release of polyphenols from the films is modulated. Polysaccharide films incorporated with certain types of polyphenols can be used to indicate the freshness of animal based products. To formulate films with desirable mechanical and barrier properties, addition levels and types of plant extracts, plasticisers and composite polysaccharide materials used should be optimized. The potential of polysaccharide based films with added polyphenols to stop the SARS-CoV-2 transmission through food supply chain is discussed. Polysaccharide based films fortified with polyphenol extracts are multifunctional with potential for active and intelligent packaging.
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Naidjonoka P, Fornasier M, Pålsson D, Rudolph G, Al-Rudainy B, Murgia S, Nylander T. Bicontinuous cubic liquid crystalline phase nanoparticles stabilized by softwood hemicellulose. Colloids Surf B Biointerfaces 2021; 203:111753. [PMID: 33845421 DOI: 10.1016/j.colsurfb.2021.111753] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 03/04/2021] [Accepted: 04/03/2021] [Indexed: 10/21/2022]
Abstract
The colloidal stability of lipid based cubosomes, aqueous dispersion of inverse bicontinuous cubic phase, can be significantly increased by a stabilizer. The most commonly used stabilizers are non-ionic tri-block copolymers, poloxamers, which adsorb at the lipid-water interface and hence sterically stabilize the dispersion. One of the challenges with these synthetic polymers is the effect on the internal structure of the cubosomes and the potential toxicity when these nanoparticles are applied as nanomedicine platforms. The natural polysaccharide, softwood hemicellulose, has been proved to be an excellent stabilizer for oil-in-water emulsions, partially due to the presence of hydrophobic lignin in the extract which to some extent is associated to hemicellulose. Herein, we reported for the first time cubosomes stabilized by two types of softwood hemicelluloses, where one is extracted through thermomechanical pulping (TMP, low lignin content) and the other obtained from sodium-based sulfite liquor (SSL, high lignin content). The effect of the two hemicellulose samples on the colloidal stability and structure of monoolein-based cubosomes have been investigated via DLS, SAXS, AFM and cryo-TEM. The data obtained suggest that both types of the hemicelluloses stabilize monoolein (GMO) based cubosomes in water without significantly affecting their size, morphology and inner structure. SSL-extracted hemicellulose yields the most stable cubosomes, likely due to the higher content of lignin in comparison to TMP-stabilized ones. In addition, the stability of these particles was tested under physiological conditions relevant to possible application as drug carriers.
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Affiliation(s)
- Polina Naidjonoka
- Division of Physical Chemistry, Department of Chemistry, Lund University, P.O. Box 124, Lund, SE-221 00, Sweden.
| | - Marco Fornasier
- Division of Physical Chemistry, Department of Chemistry, Lund University, P.O. Box 124, Lund, SE-221 00, Sweden; Department of Chemical and Geological Sciences, University of Cagliari, s.s 554 bivio Sestu, Monserrato, I-09042, Italy.
| | - David Pålsson
- Division of Physical Chemistry, Department of Chemistry, Lund University, P.O. Box 124, Lund, SE-221 00, Sweden
| | - Gregor Rudolph
- Department of Chemical Engineering, Lund University, SE-221 00, Lund, Sweden
| | - Basel Al-Rudainy
- Department of Chemical Engineering, Lund University, SE-221 00, Lund, Sweden
| | - Sergio Murgia
- Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, Cagliari, I-09124, Italy
| | - Tommy Nylander
- Division of Physical Chemistry, Department of Chemistry, Lund University, P.O. Box 124, Lund, SE-221 00, Sweden; NanoLund, Lund University, Lund, Sweden; Lund Institute of Advanced Neutron and X-ray Science LINXS, Lund, Sweden
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Spruce Galactoglucomannan-Stabilized Emulsions Enhance Bioaccessibility of Bioactive Compounds. Foods 2020; 9:foods9050672. [PMID: 32456198 PMCID: PMC7278669 DOI: 10.3390/foods9050672] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 05/19/2020] [Accepted: 05/20/2020] [Indexed: 11/24/2022] Open
Abstract
The increasing public awareness of health and sustainability has prompted the development of functional foods rich in health-promoting ingredients. Processing technologies and sustainable multifunctional ingredients are needed for structuring these formulations. Spruce galactoglucomannan (GGM), the main hemicelluloses in softwood cell walls, are an abundantly available, emerging sustainable food hydrocolloid that have the ability to efficiently emulsify and stabilize oil-in-water emulsions. In this study, we illustrate how this lignocellulosic stabilizer affects the digestion of polyunsaturated fatty acids (PUFAs) in vitro. A 100% decrease in the initial TAG content was observed during the in vitro digestion, suggesting that complete hydrolysis of the TAGs was achieved by the digestive enzymes. Besides, no release of mono-, di-, and oligosaccharides or phenolic compounds from GGM was detected. Our results demonstrate that the GGM-stabilized emulsion could potentially deliver lipophilic bioactive ingredients and enhance their bioaccessibility. In addition, this bio-stabilizer itself would remain stable in the upper gastrointestinal track and serve as a prebiotic for gut microbiota. We anticipate GGM to complement or even replace many of the conventional carriers of bioactive components in future health care products and functional foods.
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Time-dependent self-association of spruce galactoglucomannans depends on pH and mechanical shearing. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105607] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Deloule V, Boisset C, Hannani D, Suau A, Le Gouellec A, Chroboczek J, Botté C, Yamaryo-Botté Y, Chirat C, Toussaint B. Prebiotic role of softwood hemicellulose in healthy mice model. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103688] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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Valoppi F, Maina N, Allén M, Miglioli R, Kilpeläinen PO, Mikkonen KS. Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03273-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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