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Zena Y, Periyasamy S, Tesfaye M, Tumsa Z, Jayakumar M, Mohamed BA, Asaithambi P, Aminabhavi TM. Essential characteristics improvement of metallic nanoparticles loaded carbohydrate polymeric films - A review. Int J Biol Macromol 2023; 242:124803. [PMID: 37182627 DOI: 10.1016/j.ijbiomac.2023.124803] [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: 12/18/2022] [Revised: 04/24/2023] [Accepted: 05/06/2023] [Indexed: 05/16/2023]
Abstract
Petroleum-based films have contributed immensely to various environmental issues. Developing green-based films from carbohydrate polymers is crucial for addressing the harms encountered. However, some limitations exist on their property, processibility, and applicability that prohibit their processing for further developments. This review discusses the potential carbohydrate polymers and their sources, film preparation methods, such as solvent-casting, tape-casting, extrusion, and thermo-mechanical compressions for green-based films using various biological polymers with their merits and demerits. Research outcomes revealed that the essential characteristics improvement achieved by incorporating different metallic nanoparticles has significantly reformed the properties of biofilms, including crystallization, mechanical stability, thermal stability, barrier function, and antimicrobial activity. The property-enhanced bio-based films made with nanoparticles are potentially interested in replacing fossil-based films in various areas, including food-packaging applications. The review paves a new way for the commercial use of numerous carbohydrate polymers to help maintain a sustainable green environment.
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Affiliation(s)
- Yezihalem Zena
- Department of Chemical Engineering, School of Mechanical, Chemical and Materials Engineering, Adama Science and Technology University, Adama 1888, Ethiopia
| | - Selvakumar Periyasamy
- Department of Chemical Engineering, School of Mechanical, Chemical and Materials Engineering, Adama Science and Technology University, Adama 1888, Ethiopia.
| | - Melaku Tesfaye
- Department of Chemical Engineering, School of Mechanical, Chemical and Materials Engineering, Adama Science and Technology University, Adama 1888, Ethiopia
| | - Zelalem Tumsa
- Department of Chemical Engineering, School of Mechanical, Chemical and Materials Engineering, Adama Science and Technology University, Adama 1888, Ethiopia
| | - Mani Jayakumar
- Department of Chemical Engineering, Haramaya Institute of Technology, Haramaya University, P.O. Box No. 138, Haramaya, Dire Dawa, Ethiopia
| | - Badr A Mohamed
- Department of Agricultural Engineering, Cairo University, Giza 12613, Egypt
| | - Perumal Asaithambi
- Faculty of Civil and Environmental Engineering, Jimma Institute of Technology, Jimma University, Po Box - 378, Jimma, Ethiopia
| | - Tejraj M Aminabhavi
- Center for Energy and Environment, School of Advanced Sciences, KLE Technological University, Hubballi 580 031, India.
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Zavistanaviciute P, Klementaviciute J, Klupsaite D, Zokaityte E, Ruzauskas M, Buckiuniene V, Viskelis P, Bartkiene E. Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat. Foods 2023; 12:foods12071391. [PMID: 37048209 PMCID: PMC10093910 DOI: 10.3390/foods12071391] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.
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Affiliation(s)
- Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-655-06461
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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Xia X, Arju G, Taivosalo A, Lints T, Kriščiunaite T, Vilu R, Corrigan BM, Gai N, Fenelon MA, Tobin JT, Kilcawley K, Kelly AL, McSweeney PL, Sheehan JJ. Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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4
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Influence of modified governing liquid on shelf-life parameters of high-moisture mozzarella cheese. Food Res Int 2022; 159:111627. [DOI: 10.1016/j.foodres.2022.111627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 06/27/2022] [Accepted: 07/05/2022] [Indexed: 11/19/2022]
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Xu ZS, Liang Y, Kong J, Zhang SS, Liu XL, Wang T. A food-grade vector for Streptococcus thermophilus based on the α-complementation of β-galactosidase. J Dairy Sci 2022; 105:5641-5653. [PMID: 35599030 DOI: 10.3168/jds.2021-21699] [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: 12/13/2021] [Accepted: 03/15/2022] [Indexed: 11/19/2022]
Abstract
Streptococcus thermophilus is a common yogurt starter that consumes lactose as its primary carbon source. The enzyme β-galactosidase is essential for the lactose metabolism and the growth of this species. Streptococcus thermophilus appears to be a promising cell factory. Food-grade vectors have advantages in heterologous protein expression. This study aimed to determine whether the β-galactosidase of S. thermophilus has the α-complementary characteristic and to develop a novel food-grade vector based on this phenomenon. The N-terminal 7 to 36 AA residues of the β-galactosidase in S. thermophilus were deleted. The obtained mutant S. thermophilus Δα lost β-galactosidase activity and growth ability in the lactose medium. Subsequently, plasmids expressing α-fragments with different lengths of 1 to 36 (Sα1), 1 to 53 (Sα2), and 1 to 88 (Sα3) AA were constructed and transformed into S. thermophilus Δα. Recombinant S. thermophilus Δα expressing Sα2 or Sα3 recovered the ability to grow in the lactose medium, and their β-galactosidase activity accounted for 24.5% or 11.5% of the wild strain, respectively. These results indicated that the α-complementation system of β-galactosidase existed in S. thermophilus. Based on the characteristic, a food-grade vector pSEα was constructed. Except for Sα2, vector pSEα expressed the α-donor derived from E. coli β-galactosidase. This facilitated the construction of recombinant plasmids in E. coli DH5α and thus improved the transformation efficiency of S. thermophilus. Green fluorescent protein as a reporter protein could be highly expressed in S. thermophilus using this vector. As a result, pSEα is an efficient and safe vector for S. thermophilus with potential food applications.
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Affiliation(s)
- Z S Xu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan, 250353, P. R. China; School of Bioengineering, Qilu University of Technology, Shandong Academy of Science, Jinan, 250353, P. R. China
| | - Y Liang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan, 250353, P. R. China; School of Bioengineering, Qilu University of Technology, Shandong Academy of Science, Jinan, 250353, P. R. China
| | - J Kong
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, 266237, P. R. China
| | - S S Zhang
- College of Life Science, Shandong Normal University, Jinan 250014, P. R. China
| | - X L Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan, 250353, P. R. China; School of Bioengineering, Qilu University of Technology, Shandong Academy of Science, Jinan, 250353, P. R. China.
| | - T Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan, 250353, P. R. China; School of Bioengineering, Qilu University of Technology, Shandong Academy of Science, Jinan, 250353, P. R. China.
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Li M, Lu J, Huang Y, Wang W, Xie J, Xie M, Shen M. Quantitative assessment of furosine, furfurals, and advanced glycation end products in different types of commercially available cheeses. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108866] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Identification of Red Pigments Produced by Cheese-Ripening Bacterial Strains of Glutamicibacter arilaitensis Using HPLC. DAIRY 2021. [DOI: 10.3390/dairy2030031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Glutamicibacter arilaitensis is one of the predominant bacterial species involved in the coloration of cheese rinds, especially smear-ripened cheeses. Besides well-known yellow-pigmented carotenoids, this species exhibits an ability to produce red pigments, as the occurrence of pink/red formation was previously found when co-cultured with a fungal strain. In this work, the red pigments synthesized by G. arilaitensis strains grown on cheese-based (curd) solid medium deacidified using Debaryomyces hansenii were identified. The analyses using HPLC equipped with both fluorescence and diode array detectors were performed to characterize the pigments extracted from a dry matter of the medium inoculated with either G. arilaitensis Re117, Po102, or Stp101. Based on the UV–vis absorption spectra, the elution order, and fluorescent property, compared to those of the porphyrin standards, eight metal-free porphyrins, including UPI, UPIII, 7PI, 6PI, 5PI, CPI, CPIII, and MPIX, were indicated as components of the red pigments produced by these G. arilaitensis strains. However, following the chromatographic profiles, the degree of porphyrins formed by each strain was apparently different. Regardless of precise quantitative measurement, the type strains Re117 and Po102 manifested a potential to produce a high amount of CPIII, whereas MPIX was formed by the strains Po102 and Stp101, but exceptionally high by the strain Stp101. The variation in both yield and form of the red pigments synthesized by the cheese-related bacterial G. arilaitensis has not previously been reported; therefore, our results provide the first information on these aspects.
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Murata M. Browning and pigmentation in food through the Maillard reaction. Glycoconj J 2020; 38:283-292. [PMID: 32910400 DOI: 10.1007/s10719-020-09943-x] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 08/18/2020] [Accepted: 08/27/2020] [Indexed: 11/30/2022]
Abstract
The Maillard reaction was discovered in 1912 by Louis C. Maillard when he observed the browning phenomena with aroma formation in a heated solution containing a sugar and an amino acid. The Maillard reaction starts from the reactions between carbonyl groups of various sugars and amino groups of amino acids/ proteins, following the formation of intermediate compounds or poly-carbonyl compounds, which further react with each other and amino acids/proteins. Through various chemical reactions such as condensation, polymerization, degradation, cyclization etc., color and aroma are formed. The imparting of brown color is mainly attributed to melanoidins. However, the chemical structure of melanoidins remains unclear because melanoidins are complex and heterogeneous polymers. On the other hand, various kinds of low-molecular-weight pigments formed through the Maillard reaction have been isolated and their structures have been identified. Even though the contribution of each pigment is small, the recognition of color is cumulative. In some case, these pigments form brown polymers or significantly contribute to the total color of a model solution. These chemically clear information gives us a novel aspect for an overview of browning or pigmentation through the Maillard reaction. Graphical abstract.
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Affiliation(s)
- Masatsune Murata
- Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo, 112-8610, Japan.
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