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Zhan Z, Feng Y, Zhao J, Qiao M, Jin Q. Valorization of Seafood Waste for Food Packaging Development. Foods 2024; 13:2122. [PMID: 38998628 PMCID: PMC11241680 DOI: 10.3390/foods13132122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 06/28/2024] [Accepted: 06/30/2024] [Indexed: 07/14/2024] Open
Abstract
Packaging plays a crucial role in protecting food by providing excellent mechanical properties as well as effectively blocking water vapor, oxygen, oil, and other contaminants. The low degradation of widely used petroleum-based plastics leads to environmental pollution and poses health risks. This has drawn interest in renewable biopolymers as sustainable alternatives. The seafood industry generates significant waste that is rich in bioactive substances like chitin, chitosan, gelatins, and alginate, which can replace synthetic polymers in food packaging. Although biopolymers offer biodegradability, biocompatibility, and non-toxicity, their films often lack mechanical and barrier properties compared with synthetic polymer films. This comprehensive review discusses the chemical structure, characteristics, and extraction methods of biopolymers derived from seafood waste and their usage in the packaging area as reinforcement or base materials to guide researchers toward successful plastics replacement and commercialization. Our review highlights recent advancements in improving the thermal durability, mechanical strength, and barrier properties of seafood waste-derived packaging, explores the mechanisms behind these improvements, and briefly mentions the antimicrobial activities and mechanisms gained from these biopolymers. In addition, the remaining challenges and future directions for using seafood waste-derived biopolymers for packaging are discussed. This review aims to guide ongoing efforts to develop seafood waste-derived biopolymer films that can ultimately replace traditional plastic packaging.
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Affiliation(s)
- Zhijing Zhan
- School of Food and Agriculture, University of Maine, Orono, ME 04469, USA
| | - Yiming Feng
- Virginia Seafood AREC, Virginia Polytechnic Institute and State University, Hampton, VA 23662, USA
- Department of Biological Systems Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Jikai Zhao
- School of Earth, Environmental, and Marine Sciences, The University of Texas Rio Grande Valley, Edinburg, TX 78542, USA
| | - Mingyu Qiao
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA
- Center for Clean Energy Engineering (C2E2), University of Connecticut, Storrs, CT 05269, USA
- Institute of Materials Science (IMS), University of Connecticut, Storrs, CT 06269, USA
| | - Qing Jin
- School of Food and Agriculture, University of Maine, Orono, ME 04469, USA
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2
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Shah YA, Bhatia S, Al-Harrasi A, Tarahi M, Almasi H, Chawla R, Ali AMM. Insights into recent innovations in barrier resistance of edible films for food packaging applications. Int J Biol Macromol 2024; 271:132354. [PMID: 38750852 DOI: 10.1016/j.ijbiomac.2024.132354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 04/30/2024] [Accepted: 05/11/2024] [Indexed: 05/27/2024]
Abstract
The utilization of biopolymer-based food packaging holds significant promise in aligning with sustainability goals and enhancing food safety by offering a renewable, biodegradable, and safer alternative to traditional synthetic polymers. However, these biopolymer-derived films often exhibit poor barrier and mechanical properties, potentially limiting their commercial viability. Desirable barrier properties, such as moisture and oxygen resistance, are critical for preserving and maintaining the quality of packaged food products. This review comprehensively explores different traditional and advance methodologies employed to access the barrier properties of edible films. Additionally, this review thoroughly examines various approaches aimed at enhancing the barrier properties of edible films, such as the fabrication of multilayer films, the selection of biopolymers for composite films, as well as the integration of plasticizers, crosslinkers, hydrophobic agents, and nanocomposites. Moreover, the influence of process conditions, such as preparation techniques, homogenization, drying conditions, and rheological behavior, on the barrier properties of edible films has been discussed. The review provides valuable insights and knowledge for researchers and industry professionals to advance the use of biopolymer-based packaging materials and contribute to a more sustainable and food-safe future.
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Affiliation(s)
- Yasir Abbas Shah
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
| | - Saurabh Bhatia
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India.
| | - Ahmed Al-Harrasi
- Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman.
| | - Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Rekha Chawla
- Guru Angad Dev Veterinary and Animal Sciences University, Punjab, India
| | - Ali Muhammed Moula Ali
- School of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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3
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Peivasteh-Roudsari L, Karami M, Barzegar-Bafrouei R, Samiee S, Karami H, Tajdar-Oranj B, Mahdavi V, Alizadeh AM, Sadighara P, Oliveri Conti G, Mousavi Khaneghah A. Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:1-29. [PMID: 36161963 DOI: 10.1080/09603123.2022.2123907] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It mainly originated from reducing sugar and free amino acid interactions in the carbohydrate-rich foodstuffs heated at high temperatures. Due to the neurotoxicity and carcinogenicity of AA, the mechanism of formation, toxic effects on health, and mitigation strategies, including conventional approaches and innovative technologies, have been of great interest since its discovery in food. Potato products (especially French fries and crisps), coffee, and cereals(bread and biscuit) are renowned contributors to AA's daily intake. The best preventive methods discussed in the literature include time/temperature optimization, blanching, enzymatic treatment, yeast treatment, additives, pulsed electric fields, ultrasound, vacuum roasting, air frying, and irradiation, exhibiting a high efficacy in AA elimination in food products.
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Affiliation(s)
| | - Marziyeh Karami
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Raziyeh Barzegar-Bafrouei
- Department of Food Safety and Hygiene, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Samane Samiee
- Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran
| | - Hadis Karami
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Behrouz Tajdar-Oranj
- Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran
| | - Vahideh Mahdavi
- Iranian Research Institute of Plant Protection, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Gea Oliveri Conti
- Department of Medical, Surgical and Advanced Technologies "G.F. Ingrassia," Hygiene and Public Health, University of Catania, Catania, Italy
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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4
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Zhang M, Yang B, Yuan Z, Sheng Q, Jin C, Qi J, Yu M, Liu Y, Xiong G. Preparation and performance testing of corn starch/pullulan/gallic acid multicomponent composite films for active food packaging. Food Chem X 2023; 19:100782. [PMID: 37780268 PMCID: PMC10534094 DOI: 10.1016/j.fochx.2023.100782] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 06/15/2023] [Accepted: 07/02/2023] [Indexed: 10/03/2023] Open
Abstract
The present study investigated the mechanical characteristics, hydrophobicity, antioxidant and antibacterial properties, FTIR, SEM and XRD of films fabricated with corn starch and pullulan (CS/PUL) by adding different concentrations of Gallic acid (GA) (0%, 0.5%, 1.0%, 1.5% w/v). The mechanical strength and opacity of CS/PUL films were enhanced by the addition of 1.0% GA. The water vapor permeability (WVP) of CS/PUL films was significantly lower in films with GA compared to those without (P < 0.05). The addition of GA, especially at concentrations of 1.0% and 1.5%, resulted in considerably better free radical scavenging activities on DPPH than films without GA (P < 0.05). Interestingly, the highest water contact angle (WCA) value was observed in films with 0.5% GA, indicating stronger hydrophobicity. Furthermore, the antibacterial capabilities of the films, particularly against E. coli and P. aeruginosa, improved with an increase in GA concentration. The results of FTIR, SEM and XRD analyses showed that GA was well distributed in the CS/PUL matrix.
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Affiliation(s)
| | | | - Zimeng Yuan
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agriproducts Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qi Sheng
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agriproducts Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Changchun Jin
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agriproducts Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jun Qi
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agriproducts Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Manman Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agriproducts Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yingnan Liu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agriproducts Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Guoyuan Xiong
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agriproducts Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
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5
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Janowicz M, Galus S, Ciurzyńska A, Nowacka M. The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development. Polymers (Basel) 2023; 15:4231. [PMID: 37959909 PMCID: PMC10648591 DOI: 10.3390/polym15214231] [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: 08/30/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023] Open
Abstract
Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings that can be eaten as nutritional treats or applied to food products, thereby contributing to their overall good quality. Furthermore, this innovative approach also contributes to optimizing the performance of synthetic packaging, ultimately reducing reliance on synthetic polymers in various applications. This article explores the viability of incorporating fruits and vegetables as basic ingredients within edible films, sheets, and coatings. The utilization of fruits and vegetables in this manner becomes achievable due to the existence of polysaccharides and proteins that facilitate the formation of matrices in their makeup. Moreover, including bioactive substances like vitamins and polyphenols can impart attributes akin to active materials, such as antioxidants or antimicrobial agents. Advancing the creation of edible films, sheets, and coatings derived from fruits and vegetables holds great potential for merging the barrier and mechanical attributes of biopolymers with the nutritional and sensory qualities inherent in these natural components. These edible films made from fruits and vegetables could potentially serve as alternatives to seaweed in sushi production or even replace conventional bread, pancakes, tortillas, and lavash in the diet of people suffering from celiac disease or gluten allergy, while fruit and vegetable coatings may be used in fresh and processed food products, especially fruits and vegetables but also sweets.
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Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
| | | | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
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6
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Elango B, Shirley CP, Okram GS, Ramesh T, Seralathan KK, Mathanmohun M. Structural diversity, functional versatility and applications in industrial, environmental and biomedical sciences of polysaccharides and its derivatives - A review. Int J Biol Macromol 2023; 250:126193. [PMID: 37562468 DOI: 10.1016/j.ijbiomac.2023.126193] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 07/25/2023] [Accepted: 08/05/2023] [Indexed: 08/12/2023]
Abstract
Recent efforts on the expansion of sustainable and commercial primal matters are essential to enhance the knowledge of their hazards and noxiousness to humans and their environments. For example, polysaccharide materials are widely utilized in food, wound dressing, tissue engineering, industry, targeted drug delivery, environmental, and bioremediation due to their attractive degradability, nontoxicity and biocompatibility. There are numerous easy, quick, and efficient ways to manufacture these materials that include cellulose, starch, chitosan, chitin, dextran, pectin, gums, and pullulan. Further, they exhibit distinctive properties when combined favourably with raw materials from other sources. This review discusses the synthesis and novel applications of these carbohydrate polymers in industrial, environmental and biomedical sciences.
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Affiliation(s)
- Boojhana Elango
- Department of Microbiology, Muthayammal College of Arts and Science, Rasipuram, Namakkal 637408, Tamil Nadu, India
| | - C P Shirley
- Department of Computer Science and Engineering, Karunya Institute of Technology and Sciences, Coimbatore 641114, India
| | - Gunadhor Singh Okram
- UGC-DAE Consortium for Scientific Research, University Campus, Khandwa Road, Indore 452001, Madhya Pradesh, India
| | - Thiyagarajan Ramesh
- Department of Basic Medical Sciences, College of Medicine, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Kamala-Kannan Seralathan
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan 54596, South Korea.
| | - Maghimaa Mathanmohun
- Department of Microbiology, Muthayammal College of Arts and Science, Rasipuram, Namakkal 637408, Tamil Nadu, India.
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7
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Cao W, Guan S, Yuan Y, Wang Y, Mst Nushrat Y, Liu Y, Tong Y, Yu S, Hua X. The digestive behavior of pectin in human gastrointestinal tract: a review on fermentation characteristics and degradation mechanism. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37665605 DOI: 10.1080/10408398.2023.2253547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/05/2023]
Abstract
Pectin is widely spread in nature and it develops an extremely complex structure in terms of monosaccharide composition, glycosidic linkage types, and non-glycosidic substituents. As a non-digestible polysaccharide, pectin exhibits resistance to human digestive enzymes, however, it is easily utilized by gut microbiota in the large intestine. Currently, pectin has been exploited as a novel functional component with numerous physiological benefits, and it shows a promising prospect in promoting human health. In this review, we introduce the regulatory effects of pectin on intestinal inflammation and metabolic syndromes. Subsequently, the digestive behavior of pectin in the upper gastrointestinal tract is summarized, and then it will be focused on pectin's fermentation characteristics in the large intestine. The fermentation selectivity of pectin by gut bacteria and the effects of pectin structure on intestinal microecology were discussed to highlight the interaction between pectin and bacterial community. Meanwhile, we also offer information on how gut bacteria orchestrate enzymes to degrade pectin. All of these findings provide insights into pectin digestion and advance the application of pectin in human health.
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Affiliation(s)
- Weichao Cao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shuyi Guan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuying Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuhang Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Yaxian Liu
- Department of Biotechnology and Enzyme Science, University of Hohenheim, Institute of Food Science and Biotechnology, Stuttgart, Germany
| | - Yanjun Tong
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shuhuai Yu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiao Hua
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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8
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Famiglietti M, Savastano A, Gaglione R, Arciello A, Naviglio D, Mariniello L. Edible Films Made of Dried Olive Leaf Extract and Chitosan: Characterization and Applications. Foods 2022; 11:foods11142078. [PMID: 35885321 PMCID: PMC9318626 DOI: 10.3390/foods11142078] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/07/2022] [Accepted: 07/11/2022] [Indexed: 12/25/2022] Open
Abstract
Nowadays a possible strategy in food preservation consists of the use of active and functional packaging to improve safety and ensure a longer shelf life of food products. Many studies refer to chitosan-based films because of the already-known chitosan (CH) antibacterial and antifungal activity. In this work, we developed CH-based films containing Dried Olive Leaf Extract (DOLE) obtained by Naviglio extractor, with the aim to investigate the polyphenols yield and the antioxidant activity of this extract entrapped in CH-based-edible films. Olive tree cultivation produces a huge amount of byproducts that are usually simply burned. Phenolic compounds are already studied for their beneficial effects on human health. Some studies reported that phenols isolated from olive leaves have been shown to inhibit the growth of different strains of microorganisms. Thus, the antimicrobial effect of DOLE-containing films against bacterial strains (Salmonella enterica subsp. enterica serovar Typhimurium ATCC® 14028, Salmonella enteritidis RIVM 706, and Enterococcus faecalis ATCC® 29212) was tested in vitro. The DOLE component of the films is effective in inhibiting all the bacteria tested in a dose-dependent manner. Thus, it was demonstrated that these edible films can act as active bioplastics when used to wrap hamburgers in substitution for baking paper, which is normally used.
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Affiliation(s)
- Michela Famiglietti
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (M.F.); (A.S.); (R.G.); (A.A.); (D.N.)
| | - Alessandro Savastano
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (M.F.); (A.S.); (R.G.); (A.A.); (D.N.)
| | - Rosa Gaglione
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (M.F.); (A.S.); (R.G.); (A.A.); (D.N.)
| | - Angela Arciello
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (M.F.); (A.S.); (R.G.); (A.A.); (D.N.)
| | - Daniele Naviglio
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (M.F.); (A.S.); (R.G.); (A.A.); (D.N.)
| | - Loredana Mariniello
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (M.F.); (A.S.); (R.G.); (A.A.); (D.N.)
- Center for Studies on Bioinspired Agro-Environmental Technology (BAT), University of Naples “Federico II”, 80126 Naples, Italy
- Correspondence:
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9
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Zhou N, Pan F, Ai X, Tuersuntuoheti T, Zhao L, Zhao L, Wang Y. Preparation, characterization and antioxidant activity of sinapic acid grafted chitosan and its application with casein as a nanoscale delivery system for black rice anthocyanins. Int J Biol Macromol 2022; 210:33-43. [PMID: 35526769 DOI: 10.1016/j.ijbiomac.2022.05.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/30/2022] [Accepted: 05/02/2022] [Indexed: 11/30/2022]
Abstract
Anthocyanins (ACNs) have attracted considerable research attention because of their excellent health benefits, but their low stability and bioavailability limit their applications. In this study, sinapic acid-grafted-chitosan (SA-g-CS) conjugate was synthesized by grafting SA onto CS via a free radical mediated method. Nanoparticles were prepared using casein (CA) together with SA-g-CS to improve the performance and sustained release of black rice anthocyanins (BRA). The results of UV-Vis, FTIR and 1H NMR spectra for SA-g-CS conjugates demonstrated the successful grafting of SA onto CS. The results of DPPH, ABTS and ferric ion reducing antioxidant power assays showed that the SA-g-CS conjugates had strong antioxidant capacities, and the higher the pH of the grafting reaction system, the stronger the antioxidant capacity of the conjugates. X-ray diffraction and scanning electron microscopy analyses showed that the crystallographic property and microstructure of CS were improved by the grafting of SA. Compared with BRA loaded nanoparticles prepared with CA alone or the combination of CS and CA, the BRA loaded nanoparticles constructed by SA-g-CS and CA have smaller particle size, better dispersion, encapsulation efficiency and sustained-release property. These results provided great potential for the application of phenolic acid grafted CS in stabilizing ACNs.
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Affiliation(s)
- Na Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Fei Pan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Xin Ai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Lei Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Liang Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Yong Wang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
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10
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Riveros CG, Grosso AL, Aguirre A, Grosso NR. Increased oilseed shelf life using peanut flour biopackages. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12562] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Cecilia Gabriela Riveros
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV) Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Córdoba Argentina
| | - Antonella Luciana Grosso
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV) Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Córdoba Argentina
| | - Alicia Aguirre
- Facultad de Ciencias Exactas Físicas y Naturales (UNC), ICYTAC‐CONICET Córdoba Argentina
| | - Nelson Ruben Grosso
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV) Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Córdoba Argentina
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11
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Development and characterization of whey protein isolate and xylan composite films with and without enzymatic crosslinking. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106847] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Zhang S, Xu Z, Wen X, Wei C. A nano chitosan membrane barrier prepared via Nanospider technology with non-toxic solvent for peritoneal adhesions' prevention. J Biomater Appl 2021; 36:321-331. [PMID: 33840253 DOI: 10.1177/08853282211008109] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Peritoneal adhesion is one of the most common postsurgical complications and can cause bowel obstruction, pelvic pain, and infertility. Setting up a physical barrier directly between the injured site and surrounding tissues is an effective solution for preventing this adverse situation. This study investigated a chitosan electrospun membrane (CSEM) as a potent anti-adhesion barrier, which was prepared by a needleless technology called Nanospider. Scanning electron microscopy revealed that CSEM is a laminated nanofiber with good mechanical properties. The fiber is uniform with the diameter distributing in the range of 100-120 nm. The tensile strength can reach 27.45 ± 6.30 MPa with a maximum elongation at break of 18.50 ± 1.44%, which makes it stick easily to damaged parts but not to be easily damaged by tissue friction. The growth of S. aureus on CSEM was 59.18% lower than the control at 10 h, which indicates its better antibacterial property. In addition, CSEM has good coagulant and biocompatibility characteristics. It can perform hemostatic function within 10 min and the L929 mouse fibroblast viability on it was 92.18% ± 1.08% on the seventh day. In vivo experiments indicated that CSEM significantly prevented peritoneal adhesions within four weeks after surgery with wound surface coverage. These results indicate that CSEM is a promising anti-adhesion barrier material.
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Affiliation(s)
- Shuo Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Zhuoyue Xu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Xuejun Wen
- School of Engineering, Virginia Commonwealth University, Richmond, VA, USA
| | - Changzheng Wei
- Shanghai Qisheng Biological Preparation Co. Ltd., Shanghai, China
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13
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Tan H, Nie S. Deciphering diet-gut microbiota-host interplay: Investigations of pectin. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.010] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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14
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Chitosan: Structural modification, biological activity and application. Int J Biol Macromol 2020; 164:4532-4546. [PMID: 32941908 DOI: 10.1016/j.ijbiomac.2020.09.042] [Citation(s) in RCA: 211] [Impact Index Per Article: 52.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 09/06/2020] [Accepted: 09/07/2020] [Indexed: 02/07/2023]
Abstract
Many by-products that are harmful to the environment and human health are generated during food processing. However, these wastes are often potential resources with high-added value. For example, crustacean waste contains large amounts of chitin. Chitin is one of the most abundant polysaccharides in natural macromolecules, and is a typical component of crustaceans, mollusks, insect exoskeleton and fungal cell walls. Chitosan is prepared by deacetylation of chitin and a copolymer of D-glucosamine and N-acetyl-D-glucosamine through β-(1 → 4)-glycosidic bonds. Chitosan has better solubility, biocompatibility and degradability compared with chitin. This review introduces the preparation, physicochemical properties, chemical and physical modification methods of chitosan, which could help us understand its biological activities and applications. According to the latest reports, the antibacterial activity, antioxidant, immune and antitumor activities of chitosan and its derivatives are summarized. Simultaneously, the various applications of chitosan and its derivatives are reviewed, including food, chemical, textile, medical and health, and functional materials. Finally, some insights into its future potential are provided, including novel modification methods, directional modification according to structure-activity relationship, activity and application development direction, etc.
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15
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Zhao J, Miao B, Yang P. Biomimetic Amyloid-like Protein/Laponite Nanocomposite Thin Film through Regulating Protein Conformation. ACS APPLIED MATERIALS & INTERFACES 2020; 12:35435-35444. [PMID: 32635714 DOI: 10.1021/acsami.0c08692] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The use of natural protein-based thin films has been severely limited because of their relatively low stiffness and strength compared to synthetic polymers. Although the mechanical properties of the protein-based thin films could be enhanced through blending with nanofillers, the fabrication of these materials with nanoscale-to-macroscale hierarchical architecture and robust interfacial adhesion via a facile and green method remains a challenge. Here, we prepared robust protein-based organic/inorganic nanocomposite films with a nacre-like microstructure through directly regulating protein conformation in a simple and biocompatible all-aqueous system. These films contain a high concentration of laponite (Lap) and amyloid-like phase-transited bovine serum albumin (PTB) aggregates rich in β-sheets, which could organize Lap nanoplatelets into an intercalated and multistacked structure. In addition, the PTB aggregates present strong mechanical strength, good stability, and especially superior bioadhesion to afford strong organic/inorganic interface bonding. The resultant PTB/Lap films exhibit high Young's modulus and strength and good chemical stability (in both aqueous solution and organic solvent) and flame retardation, while they are also very transparent (maintaining more than 90% transmittance). Moreover, the film could adhere onto various substrates with robust biomimetic interfacial adhesion, and the resultant coating on glass could function as a smart window to cool down the indoor temperature. Because of their excellent performance and high versatility, the amyloid-like protein/clay nanocomposite films are expected to find broad practical applications.
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Affiliation(s)
- Jian Zhao
- Key Laboratory of Applied Surface and Colloid Chemistry, Ministry of Education, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710062, China
| | - Bianliang Miao
- State Key Laboratory of Molecular Engineering of Polymers, Department of Macromolecular Science, Laboratory of Advanced Materials, Fudan University, Shanghai 200433, China
| | - Peng Yang
- Key Laboratory of Applied Surface and Colloid Chemistry, Ministry of Education, School of Chemistry and Chemical Engineering, Shaanxi Normal University, Xi'an 710062, China
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16
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Boonrasri S, Sae–Oui P, Rachtanapun P. Chitosan and Natural Rubber Latex Biocomposite Prepared by Incorporating Negatively Charged Chitosan Dispersion. Molecules 2020; 25:E2777. [PMID: 32560165 PMCID: PMC7356023 DOI: 10.3390/molecules25122777] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 06/08/2020] [Accepted: 06/09/2020] [Indexed: 11/21/2022] Open
Abstract
Generally, natural rubber/chitosan (NR/CT) biocomposites could be prepared by either mixing natural rubber latex (NRL) with CT acid solution or mixing dry NR with CT powder on mixing equipment. In the present work, a new mixing method has been proposed and properties of the obtained NR/CT biocomposites are investigated. CT particles were prepared to have a negative charge that could be dispersed in water by using a ball mill before mixing with NRL. The effects of CT loading varied from 0 to 8 phr on latex properties and physical properties of NR/CT biocomposite films were focused. The results showed that the viscosity of NRL increased with increasing CT loading. With increasing CT loading from 0 to 8 phr, 300% modulus of the NR/CT biocomposite film increased, whereas the opposite trend was found for elongation at break. Additionally, the presence of CT in the biocomposite resulted in an increased elastic modulus (E') in conjunction with enhanced antibacterial activity against Staphylococcus aureus (S. aureus).
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Affiliation(s)
- Siwarote Boonrasri
- Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand
| | - Pongdhorn Sae–Oui
- MTEC, National Science and Technology Development Agency (NSTDA), Pathumthani 12120, Thailand;
| | - Pornchai Rachtanapun
- Division of Packaging Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
- Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
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17
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Giosafatto CVL, Fusco A, Al-Asmar A, Mariniello L. Microbial Transglutaminase as a Tool to Improve the Features of Hydrocolloid-Based Bioplastics. Int J Mol Sci 2020; 21:E3656. [PMID: 32455881 PMCID: PMC7279461 DOI: 10.3390/ijms21103656] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 05/19/2020] [Accepted: 05/20/2020] [Indexed: 11/17/2022] Open
Abstract
Several proteins from animal and plant origin act as microbial transglutaminase substrate, a crosslinking enzyme capable of introducing isopeptide bonds into proteins between the aminoacids glutamines and lysines. This feature has been widely exploited to modify the biological properties of many proteins, such as emulsifying, gelling, viscosity, and foaming. Besides, microbial transglutaminase has been used to prepare bioplastics that, because made of renewable molecules, are able to replace the high polluting plastics of petrochemical origin. In fact, most of the time, it has been shown that the microbial enzyme strengthens the matrix of protein-based bioplastics, thus, influencing the technological characteristics of the derived materials. In this review, an overview of the ability of many proteins to behave as good substrates of the enzyme and their ability to give rise to bioplastics with improved properties is presented. Different applications of this enzyme confirm its important role as an additive to recover high value-added protein containing by-products with a double aim (i) to produce environmentally friendly materials and (ii) to find alternative uses of wastes as renewable, cheap, and non-polluting sources. Both principles are in line with the bio-economy paradigm.
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Affiliation(s)
- C. Valeria L. Giosafatto
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (C.V.L.G.); (A.A.-A.)
| | - Antonio Fusco
- Unità Operativa Struttura Complessa Medicina di Laboratorio, Presidio Ospedaliero Santa Maria di Loreto Nuovo, ASL Na1 Centro, 80145 Naples, Italy;
| | - Asmaa Al-Asmar
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (C.V.L.G.); (A.A.-A.)
- Analysis, Poison control and Calibration Center (APCC), An-Najah National University, P.O. Box 7 Nablus, Palestine
| | - Loredana Mariniello
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (C.V.L.G.); (A.A.-A.)
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18
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Miwa N. Innovation in the food industry using microbial transglutaminase: Keys to success and future prospects. Anal Biochem 2020; 597:113638. [DOI: 10.1016/j.ab.2020.113638] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 02/08/2020] [Accepted: 02/17/2020] [Indexed: 12/17/2022]
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19
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Maftoonazad N, Badii F, Mohamed A, Ramaswamy H. Evaluation of physicochemical, thermomechanical, and structural properties of chickpea flour composite films reinforced with crystalline nanocellulose. J Appl Polym Sci 2020. [DOI: 10.1002/app.48389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Neda Maftoonazad
- Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education Center, Agricultural ResearchEducation and Extension Organization (AREEO) Shiraz Iran
| | - Fojan Badii
- Agricultural Engineering Research Institute, Agricultural ResearchEducation and Extension Organization (AREEO) Karaj Iran
| | - Amal Mohamed
- Department of Food Science and Agricultural ChemistryMacdonald Campus of McGill University 21111 Lakeshore road, Ste Anne de Bellevue, QC, H9X 3V9 Canada
| | - Hosahalli Ramaswamy
- Department of Food Science and Agricultural ChemistryMacdonald Campus of McGill University 21111 Lakeshore road, Ste Anne de Bellevue, QC, H9X 3V9 Canada
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20
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Mostafa HS. Microbial transglutaminase: An overview of recent applications in food and packaging. BIOCATAL BIOTRANSFOR 2020. [DOI: 10.1080/10242422.2020.1720660] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Heba Sayed Mostafa
- Faculty of Agriculture, Department of Food Science, University of Cairo, Giza, Egypt
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21
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Zhang Y, Simpson BK. Food-related transglutaminase obtained from fish/shellfish. Crit Rev Food Sci Nutr 2019; 60:3214-3232. [DOI: 10.1080/10408398.2019.1681357] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yi Zhang
- Department of Food Science and Agricultural Chemistry, McGill University, Québec, Québec, Canada
| | - Benjamin K. Simpson
- Department of Food Science and Agricultural Chemistry, McGill University, Québec, Québec, Canada
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22
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Makaremi M, Yousefi H, Cavallaro G, Lazzara G, Goh CBS, Lee SM, Solouk A, Pasbakhsh P. Safely Dissolvable and Healable Active Packaging Films Based on Alginate and Pectin. Polymers (Basel) 2019; 11:polym11101594. [PMID: 31569482 PMCID: PMC6836245 DOI: 10.3390/polym11101594] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 09/23/2019] [Accepted: 09/24/2019] [Indexed: 11/17/2022] Open
Abstract
Extensive usage of long-lasting petroleum based plastics for short-lived application such as packaging has raised concerns regarding their role in environmental pollution. In this research, we have developed active, healable, and safely dissolvable alginate-pectin based biocomposites that have potential applications in food packaging. The morphological study revealed the rough surface of these biocomposite films. Tensile properties indicated that the fabricated samples have mechanical properties in the range of commercially available packaging films while possessing excellent healing efficiency. Biocomposite films exhibited higher hydrophobicity properties compared to neat alginate films. Thermal analysis indicated that crosslinked biocomposite samples possess higher thermal stability in temperatures below 120 °C, while antibacterial analysis against E. coli and S. aureus revealed the antibacterial properties of the prepared samples against different bacteria. The fabricated biodegradable multi-functional biocomposite films possess various imperative properties, making them ideal for utilization as packaging material.
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Affiliation(s)
- Maziyar Makaremi
- Advanced Engineering Platform, Mechanical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor 47500, Malaysia.
| | - Hosnieh Yousefi
- Biomedical Engineering faculty, Amirkabir University of Technology (Tehran Polytechnic), Tehran 15875-4413, Iran.
| | - Giuseppe Cavallaro
- Department of Physics and Chemistry, University of Palermo, Viale delle Scienze, pad. 17, 90128 Palermo, Italy.
| | - Giuseppe Lazzara
- Department of Physics and Chemistry, University of Palermo, Viale delle Scienze, pad. 17, 90128 Palermo, Italy.
| | - Calvin Bok Sun Goh
- School of Science, Monash University Malaysia, Selangor 47500, Malaysia.
| | - Sui Mae Lee
- School of Science, Monash University Malaysia, Selangor 47500, Malaysia.
| | - Atefeh Solouk
- Biomedical Engineering faculty, Amirkabir University of Technology (Tehran Polytechnic), Tehran 15875-4413, Iran.
| | - Pooria Pasbakhsh
- Advanced Engineering Platform, Mechanical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor 47500, Malaysia.
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23
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Evaluation of structural integrity and functionality of commercial pectin based edible films incorporated with corn flour, beetroot, orange peel, muesli and rice flour. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.022] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Gustafsson J, Landberg M, Bátori V, Åkesson D, Taherzadeh MJ, Zamani A. Development of Bio-Based Films and 3D Objects from Apple Pomace. Polymers (Basel) 2019; 11:E289. [PMID: 30960273 PMCID: PMC6419029 DOI: 10.3390/polym11020289] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 01/29/2019] [Accepted: 02/06/2019] [Indexed: 12/02/2022] Open
Abstract
Extensive quantities of apple pomace are generated annually but its disposal is still challenging. This study addresses this issue by introducing a new, environmentally-friendly approach for the production of sustainable biomaterials from apple pomace, containing 55.47% free sugars and a water insoluble fraction, containing 29.42 ± 0.44% hemicelluloses, 38.99 ± 0.42% cellulose, and 22.94 ± 0.12% lignin. Solution casting and compression molding were applied to form bio-based films and 3D objects (i.e., fiberboards), respectively. Using glycerol as plasticizer resulted in highly compact films with high tensile strength and low elongation (16.49 ± 2.54 MPa and 10.78 ± 3.19%, respectively). In contrast, naturally occurring sugars in the apple pomace showed stronger plasticizing effect in the films and resulted in a fluffier and connected structure with significantly higher elongation (37.39 ± 10.38% and 55.41 ± 5.38%, respectively). Benefiting from the self-binding capacity of polysaccharides, fiberboards were prepared by compression molding at 100 °C using glycerol or naturally occurring sugars, such as plasticizer. The obtained fiberboards exhibited tensile strength of 3.02⁻5.79 MPa and elongation of 0.93%⁻1.56%. Possible applications for apple pomace biomaterials are edible/disposable tableware or food packaging.
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Affiliation(s)
- Jesper Gustafsson
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
| | - Mikael Landberg
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
| | - Veronika Bátori
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
| | - Dan Åkesson
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
| | | | - Akram Zamani
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
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25
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Yang J, Li M, Wang Y, Wu H, Zhen T, Xiong L, Sun Q. Double Cross-Linked Chitosan Composite Films Developed with Oxidized Tannic Acid and Ferric Ions Exhibit High Strength and Excellent Water Resistance. Biomacromolecules 2019; 20:801-812. [DOI: 10.1021/acs.biomac.8b01420] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Jie Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Hao Wu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Tianyuan Zhen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
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26
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Application of Transglutaminase Crosslinked Whey Protein–Pectin Coating Improves Egg Quality and Minimizes the Breakage and Porosity of Eggshells. COATINGS 2018. [DOI: 10.3390/coatings8120438] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
It is well known that an effective way to improve the quality attributes of food is the use of coatings. Moreover, there is evidence of the use of dairy byproducts to design coatings to improve the shelf life of food products. This study was conducted to explore the effectiveness of a film forming solution containing whey protein–pectin complex enzymatically reticulated by transglutaminase (TGase) applied as a coating on eggshells to preserve the internal quality of eggs stored under environmental conditions (25 ± 1 °C and 35% HR) during 15 days storage. Eggs properties tested included yolk index, albumen and yolk pH, albumen CO2 content, water loss, shell strength, and microbial permeability through the shell. The results showed that the coating maintained a higher yolk index and albumen carbon dioxide content, reduced the weight loss and increased both albumen and yolk pH values with respect to the uncoated eggs. All coated eggshells showed greater strength than those of uncoated eggs. Moreover, by using Blue Lake dye penetration method we demonstrated that the coating reduced the Blue Lake dye penetration confirming the effectiveness of the coating on the reduction of post-wash bacterial penetration. These results suggest that the studied coating can be useful to preserve internal egg quality but also to reduce the breakage of eggshell and egg microbial contamination. Based on this result we can conclude that the coating made with whey protein–pectin crosslinked by TGase could be an effective strategy to increase the shelf life of eggs preserved in environmental conditions and to reduce economic losses due to the eggs breakage during their marketing.
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27
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Abdel Aziz MS, Salama HE, Sabaa MW. Biobased alginate/castor oil edible films for active food packaging. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.049] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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28
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Fernandez-Bats I, Di Pierro P, Villalonga-Santana R, Garcia-Almendarez B, Porta R. Bioactive mesoporous silica nanocomposite films obtained from native and transglutaminase-crosslinked bitter vetch proteins. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.041] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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29
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Yang J, Xiong L, Li M, Sun Q. Chitosan-Sodium Phytate Films with a Strong Water Barrier and Antimicrobial Properties Produced via One-Step-Consecutive-Stripping and Layer-by-Layer-Casting Technologies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6104-6115. [PMID: 29856622 DOI: 10.1021/acs.jafc.8b01890] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The pursuit of sustainable functional materials requires the development of materials based on renewable resources and efficient fabrication methods. Here, we first fabricated chitosan-sodium phytate films via one-step-stripping and layer-by-layer-casting technologies. The proposed film-fabrication methods are general, facile, environmentally benign, cost-effective, and easy to scale up. The resultant one-step-stripped film was thin (9 ± 1 μm), soft, transparent, and strong, whereas the thickness of the layer-by-layer-cast film was 70 ± 3 μm. FTIR analysis of the films indicated the formation of interactions between the phosphoric groups in sodium phytate and the amino groups in chitosan. More importantly, the water-vapor-permeability values of the one-step-stripped and cast films were 4-5 orders of magnitude lower than chitosan films reported before. Layer-by-layer-cast films in particular exhibited high tensile strength (49.21 ± 1.12 MPa) and were more than three times stronger than other polyelectrolyte multilayer films. Both types of films remained stable in an acidic environment. Furthermore, the layer-by-layer-assembled films presented greater antimicrobial activity than the stripped films. The developed chitosan-sodium phytate films can enhance several biomedical and environmental applications, such as packaging, drug delivery, diagnostics, microfluidics, and biosensing.
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Affiliation(s)
- Jie Yang
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang District, Qingdao , Shandong Province 266109 , China
| | - Liu Xiong
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang District, Qingdao , Shandong Province 266109 , China
| | - Man Li
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang District, Qingdao , Shandong Province 266109 , China
| | - Qingjie Sun
- College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang District, Qingdao , Shandong Province 266109 , China
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30
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Liu Y, Wu HC, Bhokisham N, Li J, Hong KL, Quan DN, Tsao CY, Bentley WE, Payne GF. Biofabricating Functional Soft Matter Using Protein Engineering to Enable Enzymatic Assembly. Bioconjug Chem 2018; 29:1809-1822. [PMID: 29745651 PMCID: PMC7045599 DOI: 10.1021/acs.bioconjchem.8b00197] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Biology often provides the inspiration for functional soft matter, but biology can do more: it can provide the raw materials and mechanisms for hierarchical assembly. Biology uses polymers to perform various functions, and biologically derived polymers can serve as sustainable, self-assembling, and high-performance materials platforms for life-science applications. Biology employs enzymes for site-specific reactions that are used to both disassemble and assemble biopolymers both to and from component parts. By exploiting protein engineering methodologies, proteins can be modified to make them more susceptible to biology's native enzymatic activities. They can be engineered with fusion tags that provide (short sequences of amino acids at the C- and/or N- termini) that provide the accessible residues for the assembling enzymes to recognize and react with. This "biobased" fabrication not only allows biology's nanoscale components (i.e., proteins) to be engineered, but also provides the means to organize these components into the hierarchical structures that are prevalent in life.
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Affiliation(s)
| | - Hsuan-Chen Wu
- Department of Biochemical Science and Technology , National Taiwan University , Taipei City , Taiwan
| | | | | | - Kai-Lin Hong
- Department of Biochemical Science and Technology , National Taiwan University , Taipei City , Taiwan
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31
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Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries. COATINGS 2018. [DOI: 10.3390/coatings8040147] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Cao TL, Yang SY, Song KB. Development of Burdock Root Inulin/Chitosan Blend Films Containing Oregano and Thyme Essential Oils. Int J Mol Sci 2018; 19:E131. [PMID: 29301339 PMCID: PMC5796080 DOI: 10.3390/ijms19010131] [Citation(s) in RCA: 30] [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: 12/19/2017] [Revised: 12/29/2017] [Accepted: 12/30/2017] [Indexed: 11/17/2022] Open
Abstract
In this study, inulin (INU) extracted from burdock root was utilized as a new film base material and combined with chitosan (CHI) to prepare composite films. Oregano and thyme essential oils (OT) were incorporated into the INU-CHI film to confer the films with bioactivities. The physical and optical properties as well as antioxidant and antimicrobial activities of the films were evaluated. INU film alone showed poor physical properties. In contrast, the compatibility of INU and CHI demonstrated by the changes in attenuated total reflectance-Fourier transformation infrared spectrum of the INU-CHI film increased tensile strength and elongation at break of the INU film by 8.2- and 3.9-fold, respectively. In addition, water vapor permeability, water solubility, and moisture content of the films decreased proportionally with increasing OT concentration in the INU-CHI film. Incorporation of OT also increased the opacity of a and b values and decreased the L value of the INU-CHI films. All INU-CHI films containing OT exhibited antioxidant and antimicrobial properties. Particularly, the INU-CHI film with 2.0% OT exhibited the highest 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), 2,2-diphenyl-1-picrylhydrazyl radical scavenging, and antimicrobial activities against four pathogens. Thus, the INU-CHI film containing OT developed in this study might be utilized as an active packaging material in the food industry.
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Affiliation(s)
- Thi Luyen Cao
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea.
| | - So-Young Yang
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea.
| | - Kyung Bin Song
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea.
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Zhu C, Zou S, Rao Z, Min L, Liu M, Liu L, Fan L. Preparation and characterization of hydroxypropyl chitosan modified with nisin. Int J Biol Macromol 2017; 105:1017-1024. [DOI: 10.1016/j.ijbiomac.2017.07.136] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 06/23/2017] [Accepted: 07/15/2017] [Indexed: 12/13/2022]
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34
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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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Romanazzi G, Feliziani E, Baños SB, Sivakumar D. Shelf life extension of fresh fruit and vegetables by chitosan treatment. Crit Rev Food Sci Nutr 2017; 57:579-601. [PMID: 26047630 DOI: 10.1080/10408398.2014.900474] [Citation(s) in RCA: 109] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Among alternatives that are currently under investigation to replace the use of synthetic fungicides to control postharvest diseases in fresh produce and to extend their shelf life, chitosan application has shown promising disease control, at both preharvest and postharvest stages. Chitosan shows a dual mode of action, on the pathogen and on the plant, as it reduces the growth of decay-causing fungi and foodborne pathogens and induces resistance responses in the host tissues. Chitosan coating forms a semipermeable film on the surface of fruit and vegetables, thereby delaying the rate of respiration, decreasing weight loss, maintaining the overall quality, and prolonging the shelf life. Moreover, the coating can provide a substrate for incorporation of other functional food additives, such as minerals, vitamins, or other drugs or nutraceutical compounds that can be used to enhance the beneficial properties of fresh commodities, or in some cases the antimicrobial activity of chitosan. Chitosan coating has been approved as GRAS substance by USFDA, and its application is safe for the consumer and the environment. This review summarizes the most relevant and recent knowledge in the application of chitosan in postharvest disease control and maintenance of overall fruit and vegetable quality during postharvest storage.
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Affiliation(s)
- Gianfranco Romanazzi
- a Department of Agricultural, Food and Environmental Sciences , Marche Polytechnic University , Ancona , Italy
| | - Erica Feliziani
- a Department of Agricultural, Food and Environmental Sciences , Marche Polytechnic University , Ancona , Italy
| | - Silvia Bautista Baños
- b Centro de Desarrollo de Productos Bióticos , Instituto Politécnico Nacional Carr, San Isidro Yautepec Morelos , Mexico
| | - Dharini Sivakumar
- c Department of Crop Sciences , Tshwane University of Technology, Pretoria West , Pretoria , South Africa
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36
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Investigation of the molecular interactions between β-lactoglobulin and low methoxyl pectin by multi-detection High Performance Size Exclusion Chromatography. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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37
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Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.017] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Fan L, Zou S, Ge H, Xiao Y, Wen H, Feng H, Liu M, Nie M. Preparation and characterization of hydroxypropyl chitosan modified with collagen peptide. Int J Biol Macromol 2016; 93:636-643. [DOI: 10.1016/j.ijbiomac.2016.07.093] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Revised: 07/21/2016] [Accepted: 07/27/2016] [Indexed: 12/22/2022]
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39
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Transglutaminase catalyzed hydrolyzed wheat gliadin grafted with chitosan oligosaccharide and its characterization. Carbohydr Polym 2016; 153:105-114. [DOI: 10.1016/j.carbpol.2016.07.097] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2016] [Revised: 07/21/2016] [Accepted: 07/22/2016] [Indexed: 11/23/2022]
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40
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Esposito M, Di Pierro P, Regalado-Gonzales C, Mariniello L, Giosafatto CVL, Porta R. Polyamines as new cationic plasticizers for pectin-based edible films. Carbohydr Polym 2016; 153:222-228. [DOI: 10.1016/j.carbpol.2016.07.087] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2016] [Revised: 07/11/2016] [Accepted: 07/20/2016] [Indexed: 01/28/2023]
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41
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Romano A, Giosafatto CVL, Di Pierro P, Romano R, Masi P, Mariniello L. Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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42
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Bitter vetch (Vicia ervilia) seed protein concentrate as possible source for production of bilayered films and biodegradable containers. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.029] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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43
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Enzymatic modification of polysaccharides: Mechanisms, properties, and potential applications: A review. Enzyme Microb Technol 2016; 90:1-18. [DOI: 10.1016/j.enzmictec.2016.04.004] [Citation(s) in RCA: 129] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 04/04/2016] [Accepted: 04/08/2016] [Indexed: 11/24/2022]
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44
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Porta R, Di Pierro P, Sabbah M, Regalado-Gonzales C, Mariniello L, Kadivar M, Arabestani A. Blend films of pectin and bitter vetch (Vicia ervilia) proteins: Properties and effect of transglutaminase. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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45
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State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review. COATINGS 2015. [DOI: 10.3390/coatings6010001] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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46
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Abstract
The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.
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Arabestani A, Kadivar M, Shahedi M, Goli SAH, Porta R. The effect of oxidized ferulic acid on physicochemical properties of bitter vetch (Vicia ervilia) protein-based films. J Appl Polym Sci 2015. [DOI: 10.1002/app.42894] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Akram Arabestani
- Department of Food Science, College of Agriculture; Isfahan University of Technology; Isfahan 84156 Iran
| | - Mahdi Kadivar
- Department of Food Science, College of Agriculture; Isfahan University of Technology; Isfahan 84156 Iran
| | - Mohammad Shahedi
- Department of Food Science, College of Agriculture; Isfahan University of Technology; Isfahan 84156 Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science, College of Agriculture; Isfahan University of Technology; Isfahan 84156 Iran
| | - Raffaele Porta
- Department of Chemical Sciences; University of Naples“federico II”, Complesso Universitario Di Monte S. Angelo; via Cintia Napoli 80126 Italy
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48
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Microstructure and properties of bitter vetch (Vicia ervilia) protein films reinforced by microbial transglutaminase. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.04.008] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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49
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Malešević M, Migge A, Hertel TC, Pietzsch M. A fluorescence-based array screen for transglutaminase substrates. Chembiochem 2015; 16:1169-74. [PMID: 25940638 DOI: 10.1002/cbic.201402709] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Indexed: 01/05/2023]
Abstract
Transglutaminases (EC 2.3.2.13) form an enzyme family that catalyzes the formation of isopeptide bonds between the γ-carboxamide group of glutamine and the ε-amine group of lysine residues of peptides and proteins. Other primary amines can be accepted in place of lysine. Because of their important physiological and pathophysiological functions, transglutaminases have been studied for 60 years. However, the substrate preferences of this enzyme class remain largely elusive. In this study, we used focused combinatorial libraries of 400 peptides to investigate the influence of the amino acids adjacent to the glutamine and lysine residues on the catalysis of isopeptide bond formation by microbial transglutaminase. Using the peptide microarray technology we found a strong positive influence of hydrophobic and basic amino acids, especially arginine, tyrosine, and leucine. Several tripeptide substrates were synthesized, and enzymatic kinetic parameters were determined both by microarray analysis and in solution.
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Affiliation(s)
- Miroslav Malešević
- Institute of Biochemistry and Biotechnology, Department of Enzymology, Project Group gFP5, Martin Luther University Halle-Wittenberg, Weinbergweg 22, 06120 Halle/Saale (Germany)
| | - Andreas Migge
- Department of Pharmaceutical Technology and Biopharmacy, Institute of Pharmacy, Faculty of Sciences I, Biosciences, Martin Luther University Halle-Wittenberg, Weinbergweg 22, 06120 Halle/Saale (Germany)
| | - Thomas C Hertel
- Department of Pharmaceutical Technology and Biopharmacy, Institute of Pharmacy, Faculty of Sciences I, Biosciences, Martin Luther University Halle-Wittenberg, Weinbergweg 22, 06120 Halle/Saale (Germany)
| | - Markus Pietzsch
- Department of Pharmaceutical Technology and Biopharmacy, Institute of Pharmacy, Faculty of Sciences I, Biosciences, Martin Luther University Halle-Wittenberg, Weinbergweg 22, 06120 Halle/Saale (Germany).
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50
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BenBettaïeb N, Karbowiak T, Bornaz S, Debeaufort F. Spectroscopic analyses of the influence of electron beam irradiation doses on mechanical, transport properties and microstructure of chitosan-fish gelatin blend films. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.038] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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