1
|
Mostafa H, Hamdi M, Airouyuwaa JO, Hamed F, Wang Y, Maqsood S. Lignin and green solvent extracted phenolic compounds from date palm leaves as functional ingredients for the formulation of soy protein isolate biocomposite packaging materials: A circular packaging concept. Int J Biol Macromol 2024:134843. [PMID: 39159795 DOI: 10.1016/j.ijbiomac.2024.134843] [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: 10/10/2023] [Revised: 07/26/2024] [Accepted: 08/16/2024] [Indexed: 08/21/2024]
Abstract
The current study investigated valorization of lignin nanoparticles (LNPs) and phenolic compounds loaded in chitosan (DLECNPs) extracted from date palm leaves into the soy protein isolate (SPI) biocomposite films. The mechanical, structural, barrier, physiochemical, thermal, optical, antioxidant, and antimicrobial properties of the formulated composite films were investigated. The findings showed that the incorporation of DLECNPs into the SPI films significantly improved the film's antioxidant properties by >3 times and showed antibacterial inhibition zone in the range of 10-15 mm against six pathogenic bacteria. Further, incorporating LNPs into SPI-DLECNPs films notably improved the mechanical properties from 4.32 MPa and 29.27 % tensile strength and elongation at break, respectively to 10.13 MPa and 54.94 %, the water vapor permeability from 7.38 g/Pa s m to 5.59 g/Pa s m, and the antibacterial inhibition zone from a range of 10.2 mm to 15.0-21.5 mm as well as making the films more heterogeneous and stronger than control SPI film. Moreover, LNPs changed the initial films' color from light yellow to dark red and reduced the films' transparency. The results indicated that LNPs reinforced SPI composite films showed significant improvements in several properties and thus can be used as a potential ingredient for formulation of biodegradable packaging films.
Collapse
Affiliation(s)
- Hussein Mostafa
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates; Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Marwa Hamdi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Jennifer Osamede Airouyuwaa
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Fathalla Hamed
- Department of Physics, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Yixiang Wang
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec H9X 3V9, Canada
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates; ASPIRE Research Institute for Food Security in the Dry lands (ARIFSID), United Arab Emirates University, Al-Ain 15551, United Arab Emirates.
| |
Collapse
|
2
|
Lee JS, Ahn J, Han J. Enhancing effect on postharvest quality of potatoes through combined treatment of edible coating with UV-C irradiation. Food Sci Biotechnol 2024; 33:1393-1405. [PMID: 38585569 PMCID: PMC10992078 DOI: 10.1007/s10068-023-01449-0] [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: 08/23/2023] [Revised: 09/18/2023] [Accepted: 09/30/2023] [Indexed: 04/09/2024] Open
Abstract
Various edible polymers [sodium alginate, carboxyl methylcellulose, sodium oleate, liquid paraffin, pectin, pullulan, polyvinyl acetate, and shellac (SHE)] as potato-coating materials and their effect on extending the shelf life of potatoes when combined with an edible coating and UV-C irradiation treatments were evaluated. As a result of the characterization of the edible polymers, SHE was selected as the optimal coating material because it had the best moisture and light barrier properties. SHE coating successfully prevented the greening, respiration, and sprouting of potatoes caused by exposure to light and oxygen. Additionally, it reduced weight loss by inhibiting transpiration on the potato surface. While the SHE coating did not exhibit antimicrobial effects, a significant effect was observed when combined with UV-C irradiation. This study suggests the potential of combined treatment of SHE coating and UV-C irradiation in extending the postharvest quality of potatoes.
Collapse
Affiliation(s)
- Jung-Soo Lee
- Institute of Control Agents for Microorganisms, Korea University, Seoul, 02841 Republic of Korea
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Jiwon Ahn
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| |
Collapse
|
3
|
Babarabie M, Sardoei AS, Jamali B, Hatami M. Carnauba wax-based edible coatings retain quality enhancement of orange (Citrus sinensis cv. Moro) fruits during storage. Sci Rep 2024; 14:4133. [PMID: 38374381 PMCID: PMC10876575 DOI: 10.1038/s41598-024-54556-1] [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: 10/03/2023] [Accepted: 02/14/2024] [Indexed: 02/21/2024] Open
Abstract
Fruit coatings serve a dual purpose in preserving the quality of fruits. Not only do they act as a barrier against water evaporation and fungal infiltration, but they also enhance the fruit's visual appeal in the market. Yet, their influence on the fruit's quality components, which play a crucial role in determining its nutritional value, taste, and overall flavor, has remained relatively unexplored. This study aimed to evaluate the effects of carnauba wax coating on the quality of Moro oranges during storage. The selected fruits were meticulously chosen for uniformity in size. The experiment involved applying carnauba wax, a commonly used type among local producers, at four different concentrations: 0%, 0.5%, 1%, and 1.5%. These treatments were applied during various storage periods, including immediately after fruits were harvested and after 40 and 80 days. Following the application of these treatments, the oranges were stored in a controlled environment (morgue) at a temperature of 4 ± 1 °C. Subsequently, several physicochemical parameters of both the fruit flesh and skin were examined. The results unveiled a decline in the overall ascorbic acid content of the fruits. In terms of phenol content, a general decreasing trend was observed after harvesting. At each sampling interval during storage, the phenol content in uncoated fruits consistently exceeded that of their waxed counterparts. Significant reduction in fruit weight was observed throughout the storage period. Both vitamin C and total acidity levels in the fruit exhibited decreases during the storage period. As time passed, fruit firmness gradually declined, while fruit decay increased during the 40- and 80-day storage periods for untreated Moro oranges. The anthocyanin content showed an increasing trend. The study also unveiled a decline in the antioxidant capacity of citrus fruits during storage. Strong significant positive correlations were observed between total phenol content and key parameters, such as antioxidant activity (0.941**), MDA (0.364*), vitamin C content, and total carbohydrate content (0.475**). Skin radiance showed a perfect correlation with chroma and hue (1.000**). Principal component analysis revealed that the first principal component accounted for 34.27% of the total variance, out of a total of five principal components that explained 77.14% of the variance. Through cluster analysis, the variables were categorized into three distinct groups; one associated with weight loss and another with ion leakage. Considering these findings, carnauba wax-based coating emerges as a promising solution for preserving Moro oranges. It effectively mitigates fruit weight loss and helps maintain fruit firmness during storage, making it a valuable tool for fruit preservation.
Collapse
Affiliation(s)
- Mehrdad Babarabie
- Department of Agriculture, Minab Higher Education Complex, University of Hormozgan, Bandar Abbas, Iran
| | - Ali Salehi Sardoei
- Horticultural and Crops Research Department Southern Kerman Agricultural and Natural Resources Research and Education Center, AREEO, Jiroft, Iran.
| | - Babak Jamali
- Department of Agriculture, Minab Higher Education Complex, University of Hormozgan, Bandar Abbas, Iran
| | - Mehrnaz Hatami
- Department of Medicinal Plants, Faculty of Agriculture and Natural Resources, Arak University, Arak, 38156-8-8349, Iran.
| |
Collapse
|
4
|
Chanka N, Donphai W, Chareonpanich M, Faungnawakij K, Rupprechter G, Seubsai A. Potassium Permanganate-Impregnated Amorphous Silica-Alumina Derived from Sugar Cane Bagasse Ash as an Ethylene Scavenger for Extending Shelf Life of Mango Fruits. ACS OMEGA 2024; 9:6749-6760. [PMID: 38371817 PMCID: PMC10870304 DOI: 10.1021/acsomega.3c08119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 01/18/2024] [Accepted: 01/24/2024] [Indexed: 02/20/2024]
Abstract
Ethylene, a plant hormone, is a gas that plays a crucial role in fruit ripening and senescence. In this work, a novel ethylene scavenger was prepared from amorphous silica-alumina derived from sugar cane bagasse ash (SC-ASA) and used to prolong the shelf life of mango fruits during storage. KMnO4 at 2, 4, or 6 wt %/w was loaded on SC-ASA using an impregnation method. The results showed that 4% w/w KMnO4 loaded on SC-ASA (4KM/SC-ASA) was superior for ethylene removal at an initial ethylene concentration of 400 μL L-1 for 120 min under ambient conditions (25-27 °C and 70-75% relative humidity), resulting in 100% ethylene removal. The kinetic study of ethylene removal showed that the adsorption data were best fitted with a pseudo-first-order kinetic model. The effects of 4KM/SC-ASA as sachets on the quality changes of the mango fruits were investigated, with the results showing that mango fruits packed in cardboard boxes with 4KM/SC-ASA had significantly delayed ripening, low levels of ethylene production, respiration, and weight loss, high fruit firmness, low total soluble solids, and high acidity compared to those of the control treatment. These findings should contribute to developing an ethylene scavenger to extend the shelf life of fruits, reduce the waste of the sugar and ethanol industries, and make it a valuable material.
Collapse
Affiliation(s)
- Napassorn Chanka
- Department
of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand
| | - Waleeporn Donphai
- Department
of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand
| | - Metta Chareonpanich
- Department
of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand
- Center
of Excellence on Petrochemical and Materials Technology, Kasetsart University, Bangkok 10900, Thailand
| | - Kajornsak Faungnawakij
- National
Nanotechnology Center (NANOTEC), National
Science and Technology Development Agency (NSTDA), Pathum, Thani 12120, Thailand
| | - Günther Rupprechter
- Institute
of Materials Chemistry, Technische Universität
Wien, Getreidemarkt 9/BC, Vienna 1060, Austria
| | - Anusorn Seubsai
- Department
of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand
- Center
of Excellence on Petrochemical and Materials Technology, Kasetsart University, Bangkok 10900, Thailand
| |
Collapse
|
5
|
Li M, Shi Z, He S, Hu Q, Cai P, Gan L, Huang J, Zhang Y. Gas barrier coating based on cellulose nanocrystals and its preservation effects on mango. Carbohydr Polym 2023; 321:121317. [PMID: 37739541 DOI: 10.1016/j.carbpol.2023.121317] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/16/2023] [Accepted: 08/18/2023] [Indexed: 09/24/2023]
Abstract
Mango is the "king of tropical fruits" because of its attractive appearance, delicious taste, rich aroma, and high nutritional value. However, mango keeps fast metabolizing after harvest, leading to water loss, starch conversion into sugar, texture softening, and decay. Here, a gas barrier coating based on cellulose nanocrystals (CNCs) is proposed to control the post-harvest metabolism of mango. The results of gas barrier permeability show that CNCs enhance the barrier ability of the chitosan (CS) membrane on mango by 202 % and 63 % for oxygen and water vapor, respectively. The gas-barrier coating reduces the climb in pH and the decrease in firmness by 84.9 % and 45.8 %, respectively, decelerating the conversion process from starch to sugar. Besides, introducing clove essential oil (CEO), the CEO mainly adsorbs and crystalizes on the hydrophobic facets of CNCs, presenting high compatibility, increases the antibacterial rate to nearly 100 %. As a consequence, the preservation period of the mango coated by the CNC-based membrane is at least 7-day longer than the control group. Such a gas-barrier coating based on eco-friendly composites must have excellent potential in the preservation of mango, and even for other tropical fruits.
Collapse
Affiliation(s)
- Mingxia Li
- College of Plant Protection, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Zhenxu Shi
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China
| | - Shulin He
- College of Plant Protection, Southwest University, Chongqing 400715, China
| | - Qiang Hu
- Beibu Gulf Institute of Marine Advanced Materials, Beihai 536000, China
| | - Ping Cai
- College of Plant Protection, Southwest University, Chongqing 400715, China
| | - Lin Gan
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China.
| | - Jin Huang
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China.
| | - Yongqiang Zhang
- College of Plant Protection, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Southwest University, Chongqing 400715, China; Key Laboratory of Agricultural Biosafety and Green Production of Upper Yangtze River, Ministry of Education, Chongqing 400715, China.
| |
Collapse
|
6
|
Tosif MM, Bains A, Dhull SB, Chawla P, Goksen G. Effect of Aloe vera and carboxymethyl cellulose-derived binary blend edible coating on the shelf life of fresh-cut apple. Food Sci Nutr 2023; 11:6987-6999. [PMID: 37970395 PMCID: PMC10630825 DOI: 10.1002/fsn3.3623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 08/01/2023] [Accepted: 08/02/2023] [Indexed: 11/17/2023] Open
Abstract
In recent years, the demand and market for minimally processed fruits are increasing worldwide. Fresh-cut apples are extremely sensitive to environmental factors including oxygen, temperature, and microorganisms in resulting the browning of apples. Therefore, in this study, different concentration of blended edible-coating solution was prepared using Aloe vera and carboxymethyl cellulose (1:1, 1:2, 2:1, 3:3, 3:2, 4:2, 2:4, 3:4, and 4:3, respectively). Lease particle size (101.74 ± 0.67 nm) of the coating solution was observed with 3% A. vera and 2% carboxymethyl cellulose (CMC). Afterward, the shelf life of the apples was evaluated for 10 days at refrigeration condition. Results showed that a significant difference was found in weight loss of coated (6.42%-10.26%) and uncoated apples (8.12%-15.32%) for 2-10 days. Moreover, the titrable acidity of the cut apples increased during the storage time. Rheological data emerged that the viscosity of the coating solution decreases with the increasing temperature from 0 to 50°C. Fourier transform infrared spectroscopy data confirmed the presence of hydroxyl group (-OH), C=O, C-O, and N-H banding in the A. vera, CMC, and blend-coating solution. The blend solution indicated excellent antimicrobial efficiency. Total phenolic content of coated and uncoated apples at 0 day was 737.55 mg GAE kg-1 for uncoated and 717.88 mg GAE kg-1, respectively. Whereas, aerobic and psychrotrophic bacteria counts for edible coated apples significantly lower than control apples. For coated apples, aerobic and psychrotrophic bacteria counts were 1.59 ± 0.84 and 1.25 ± 0.49 log CFU g-1 were 4.26 ± 0.67 and 2.68 ± 0.22 log CFU g-1 at 10th day, respectively. Overall, it can be inferred that blend of A. vera and carboxymethyl cellulose could be used as a nontoxic potential anti-browning and antimicrobial component for the enhancement of the shelf life and additional nutritional value of fresh-cut apples.
Collapse
Affiliation(s)
- Mansuri M. Tosif
- Department of Food Technology and NutritionLovely Professional UniversityPhagwaraIndia
| | - Aarti Bains
- Department of MicrobiologyLovely Professional UniversityPhagwaraIndia
| | - Sanju Bala Dhull
- Department of Food Science and TechnologyChaudhary Devi Lal UniversitySirsaIndia
| | - Prince Chawla
- Department of Food Technology and NutritionLovely Professional UniversityPhagwaraIndia
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial ZoneTarsus UniversityMersinTurkey
| |
Collapse
|
7
|
Yehia RS, Altwaim SA. An Insight into In Vitro Antioxidant, Antimicrobial, Cytotoxic, and Apoptosis Induction Potential of Mangiferin, a Bioactive Compound Derived from Mangifera indica. PLANTS (BASEL, SWITZERLAND) 2023; 12:1539. [PMID: 37050165 PMCID: PMC10096949 DOI: 10.3390/plants12071539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 03/25/2023] [Accepted: 03/28/2023] [Indexed: 06/19/2023]
Abstract
Due to their low cost, toxicity, and health risks, medicinal plants have come to be seen as useful products and sources of biologically active compounds. Mangifera indica L., a medicinal plant with a long history, has a high bioactive metabolites content. Mangiferin (C19H18O11) is primary isolated from M. indica's leaves, which has many pharmacological benefits. In this investigation, ultrasonic-assisted extraction with ethanol as the extraction solvent was applied to obtain mangiferin from a local type of M. indica leaves. HPLC was performed after a dichloromethane-ethyl acetate liquid-liquid fractionation method. Further, UV-vis, FTIR, and NMR spectroscopy were utilized to elucidate the structure. Interestingly, purified mangiferin displayed promising antimicrobial efficacy against a diverse variety of fungal and bacterial pathogens with MICs of 1.95-62.5 and 1.95-31.25 µg/mL, respectively. Time-kill patterns also showed that mangiferin had both bactericidal and fungicidal action. Furthermore, it exhibited strong radical dosage-dependent scavenging activity (IC50 = 17.6 μg/mL) compared to vitamin C (Vc, IC50 = 11.9 μg/mL), suggesting it could be developed into a viable antioxidant agent. To our delight, the IC50 values of mangiferin for the MCF-7 and HeLa cell lines were 41.2 and 44.7 μg/mL, respectively, from MTT cell viability testing, and it was less harmful when tested against the noncancerous cell line. Notably, it significantly induced cell apoptosis in MCF-7 cells by 62.2-83.4% using annexin V-FITC/PI labeling. Hence, our findings suggest that mangiferin can be used in the medical industry to create therapeutic interventions and medication delivery systems for society.
Collapse
Affiliation(s)
- Ramy S. Yehia
- Department of Biological Sciences, College of Science, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Department of Botany and Microbiology, Faculty of Science, Cairo University, Giza 12613, Egypt
| | - Sarah A. Altwaim
- Department of Medical Microbiology and Parasitology, Faculty of Medicine, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Special Infectious Agents Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah 22252, Saudi Arabia
| |
Collapse
|
8
|
Zhao Y, Bai T, Liu Y, Lv Y, Zhou Z, Shen Y, Jiang L. Encapsulation of Volatile Monoterpene Fragrances in Mesoporous Organosilica Nanoparticles and Potential Application in Fruit Preservation. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 13:104. [PMID: 36616014 PMCID: PMC9823477 DOI: 10.3390/nano13010104] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/20/2022] [Accepted: 12/21/2022] [Indexed: 06/17/2023]
Abstract
In this work, we synthesized mesoporous silica nanoparticles (MSNs) and periodic mesoporous organosilica nanoparticles containing bridging groups of ethylene (E-PMO) and phenylene (P-PMO) and compared their adsorption properties using D-limonene (Lim), myrcene (Myr), and cymene (Cym) as model guest molecules. For the selected nanoparticles of ~100 nm in diameter, the loading capacity to the volatile fragrances was in the order of P-PMO < E-PMO < MSN, consistent with the trend of increasing total pore volume. For example, P-PMO, E-PMO, and MSN had a Lim uptake of 42.2 wt%, 47.3 wt%, and 62.7 wt%, respectively, which was close to their theoretical adsorption capacity. Under isothermal thermogravimetric analysis conditions (30 °C, a N2 flow of 1 mL min−1), the lowest fragrance release of ~56% over 24 h was observed for P-PMO, followed by E-PMO (74−80%), and MSN (~89%). The release kinetics of the fragrant molecules from MSN and PMO materials can be well described by first-order and Weibull models, respectively. Moreover, the incorporation of Lim-loaded P-PMO NPs in an aqueous solution of regenerated silk fibroin provided a composite coating material suitable for perishable fruit preservation. The active layer deposited on fruit peels using dip coating showed good preservation efficacy, enabling the shelf-life of mangoes in a highly humid and hot atmosphere (30−35 °C, 75−85% RH) to be extended to 6 days.
Collapse
Affiliation(s)
- Yuanjiang Zhao
- MOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, China
| | - Tianwen Bai
- MOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, China
| | - Yuhang Liu
- MOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, China
| | - Yichao Lv
- MOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, China
| | - Zhuxian Zhou
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education and Zhejiang Key Laboratory of Smart Biomaterials, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China
| | - Youqing Shen
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education and Zhejiang Key Laboratory of Smart Biomaterials, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China
| | - Liming Jiang
- MOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, China
| |
Collapse
|
9
|
Kumar N, Pratibha, Upadhyay A, Trajkovska Petkoska A, Gniewosz M, Kieliszek M. Extending the shelf life of mango (Mangifera indica L.) fruits by using edible coating based on xanthan gum and pomegranate peel extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01706-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
AbstractThe effect of various concentration of xanthan gum (0.5%, 1%, and 2%) based edible coating supplemented with pomegranate peel extract (0.5 mL) on functional and physico-chemical properties of mango (Mangifera indica L.) fruits were studied during the storage period of 15 days at 22 °C. The application of xanthan gum (XG) based edible formulations with pomegranate peel extract (PPE) was found to be effective to maintain the quality attributes and characteristics like reducing weight loss, respiration rate, ethylene production, maintained total soluble solids (TSS), acidity, pH, texture property, ascorbic acid, phenols, and antioxidant activity as compared to control samples. In general, all tested formulations are effective; but edible coatings based on 2% of XG were found the most potential to prevent the postharvest characteristics of mango fruits while maintaining the quality attributes.
Collapse
|
10
|
Gupta V, Biswas D, Roy S. A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15175899. [PMID: 36079280 PMCID: PMC9457097 DOI: 10.3390/ma15175899] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/18/2022] [Accepted: 08/24/2022] [Indexed: 05/15/2023]
Abstract
Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are used to make edible packaging materials. These can be ingested with food and provide consumers with additional health benefits. Recent research has shifted its focus to multilayer coatings and films-based food packaging, which can provide a material with additional distinct features. The aim of this review article is to investigate the properties and applications of several bio-based polymers in food packaging. The several types of edible film and coating production technologies are also covered separately. Furthermore, the use of edible films and coatings in the food industry has been examined, and their advantages over traditional materials are also discussed.
Collapse
|
11
|
Petraru A, Amariei S. Sunflower Oilcake as a Potential Source for the Development of Edible Membranes. MEMBRANES 2022; 12:789. [PMID: 36005704 PMCID: PMC9412850 DOI: 10.3390/membranes12080789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/13/2022] [Accepted: 08/15/2022] [Indexed: 06/15/2023]
Abstract
Sunflower oilcake flour (SFOC) resulting from the cold extraction of oil is a rich source of valuable bio-components that stimulated the development of novel, biodegradable and edible films. The films were prepared by incorporating different concentration of sunflower oilcakes (0.1-0.5 g). The obtained films were characterized in terms of physical, water-affinity, antimicrobial and morphological properties. The edible-film properties were affected significantly by the presence and the level of SFOC added. The water vapor permeability and water vapor transmission rate improved with the amount of SFOC added. However, the solubility, oxygen and grease barrier were slightly lower than control film. SEM analysis revealed a rougher but continuous structure with the increases in sunflower oilcake. Moreover, the films with different SFOC levels were opaque, thus presenting good protection against UV radiation. Overall, the SFOC can be use as raw material to produce edible films with suitable properties and microbiological stability for food-packaging applications.
Collapse
|
12
|
Yadav A, Kumar N, Upadhyay A, Sethi S, Singh A. Edible coating as postharvest management strategy for shelf-life extension of fresh tomato (Solanum lycopersicum L.): An overview. J Food Sci 2022; 87:2256-2290. [PMID: 35502679 DOI: 10.1111/1750-3841.16145] [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: 10/22/2021] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 01/01/2023]
Abstract
Tomato is considered as one of the most grown horticultural crops having a short shelf-life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and mechanical damage, resulting in huge postharvest losses. Recently, the use of edible coatings has been seen as a promising environment friendly and sustainable technology for preserving the quality attributes and prolonging the shelf-life of tomato during storage. Although a lot of literature is available on the aspects of edible coating for fresh produce, especially stone and tropical fruits, but there is no dedicated comprehensive review that specifically addresses the requirements of edible coatings for whole fresh tomato. This review aims to provide the information about the desirable coating property requirements specific to tomato and summarizes or analyzes the recent studies conducted on the application of edible coating on tomato. The article also deals with recent trends on utilization of bioactive compounds as well as nanotechnological approaches for improving the performance and functionality of coating materials used for tomato. However, the edible coating technology for tomato is still at infancy state, and adoption of technology on a commercial scale requires economic viability and large-scale consumer acceptability.
Collapse
Affiliation(s)
- Ajay Yadav
- Agro Produce Processing Division, ICAR-Central Institute if Agricultural Engineering, Bhopal, Madhya Pradesh, India.,Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Shruti Sethi
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Anurag Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| |
Collapse
|
13
|
Yalçın Melikoğlu A, Hayatioğlu N, Hendekçi MC, Tekin İ, Ersus S. Development and Characterization of Edible Films Based on Carboxymethyl Cellulose Enriched with Pomegranate Seed Oil and the Coating of Strawberries. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | | | | | - İdil Tekin
- Ege University Food Engineering Department, 35100 Izmir Turkey
| | - Seda Ersus
- Ege University Food Engineering Department, 35100 Izmir Turkey
| |
Collapse
|
14
|
Hyaluronidase enzyme conjugated polyamidoamine dendrimer: An efficient and stable nanobiocatalyst for enzymatic degradation of hyaluronic acid. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.118111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
15
|
Effect of Chitosan Coatings with Cinnamon Essential Oil on Postharvest Quality of Mangoes. Foods 2021; 10:foods10123003. [PMID: 34945553 PMCID: PMC8700884 DOI: 10.3390/foods10123003] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Revised: 11/23/2021] [Accepted: 11/30/2021] [Indexed: 11/17/2022] Open
Abstract
Mango (Mangifera indica Linn.) is a famous climacteric fruit containing abundant flavor and nutrients in the tropics, but it is prone to decay without suitable postharvest preservation measures. In this study, the chitosan (CH)-cinnamon essential oil (CEO) Pickering emulsion (CH-PE) coating was prepared, with cellulose nanocrystals as the emulsifier, and applied to harvested mangoes at the green stage of maturity. It was compared with a pure CH coating and a CH-CEO emulsion (CH-E) coating, prepared with the emulsifier Tween 80. Results showed that the CH-PE coating had a lower water solubility and water vapor permeability than the other coatings, which was mainly due to electrostatic interactions, and had a better sustained-release performance for CEO than the CH-E coating. During mango storage, the CH-PE coating effectively improved the appearance of mangoes at 25 °C for 12 d by reducing yellowing and dark spots, and delayed water loss. Hardness was maintained and membrane lipid peroxidation was reduced by regulating the activities of pectin methyl esterase, polygalacturonase, and peroxidase. In addition, the nutrient quality was improved by the CH-PE coating, with higher contents of total soluble solid, titratable acid, and ascorbic acid. Therefore, the CH-PE coating is promising to comprehensively maintain the postharvest quality of mangoes, due to its enhanced physical and sustained-release properties.
Collapse
|
16
|
Dominic C D M, Dos Santos Rosa D, Camani PH, Kumar AS, K V N, Begum PMS, Dinakaran D, John E, Baby D, Thomas MM, Joy JM, Parameswaranpillai J, Saeb MR. Thermoplastic starch nanocomposites using cellulose-rich Chrysopogon zizanioides nanofibers. Int J Biol Macromol 2021; 191:572-583. [PMID: 34582904 DOI: 10.1016/j.ijbiomac.2021.09.103] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Revised: 09/14/2021] [Accepted: 09/15/2021] [Indexed: 10/20/2022]
Abstract
Green thermoplastic starch (TPS) nanocomposite films aided by cellulose nanofibers (CNFs) from Chrysopogon zizanioides roots were developed and characterized. When compared to other lignocellulosic fibers, Chrysopogon zizanioides roots revealed exceptionally high cellulose content (~48%). CNFs were separated using an environmentally friendly acid isolation technique that included three stages: (i) alkali treatment; (ii) bleaching; and (iii) mild acid hydrolysis using oxalic acid in an autoclave. Following that, green nanocomposite films were made from potato starch using the solution casting process, by which we used glycerol (30 wt%) to make thermoplastic starch. Then, cellulose nanofibers in different concentrations (0, 1, 2, 3, 4 wt%) were added to the thermoplastic starch matrix. The isolated CNFs had diameters in the range of 17-27 nm. Besides, these nanostructures presented a very high crystallinity index (~65%), thereby enhanced the thermal stability. TPS/CNF green nanocomposites containing 3 wt% CNFs had exceptional tensile strength (~161%), tensile modulus (~167%), thermal stability, and crystallinity. As a result, nanocomposite films made of starch and cellulose nanofibers (3 wt%) extracted from Chrysopogon zizanioides roots would be alternatives for sustainable packaging. It can be concluded that Chrysopogon zizanioides roots have high potential for polymer industry.
Collapse
Affiliation(s)
- Midhun Dominic C D
- Department of Chemistry, Sacred Heart College (Autonomous), Kochi, Kerala Pin-682013, India.
| | - Derval Dos Santos Rosa
- Universidade Federal do ABC, Centro de Engenharia, Modelagem e Ciências Sociais Aplicadas (CECS), CEP 09090-400 Santo André, SP, Brazil
| | - Paulo Henrique Camani
- Universidade Federal do ABC, Centro de Engenharia, Modelagem e Ciências Sociais Aplicadas (CECS), CEP 09090-400 Santo André, SP, Brazil
| | - Athira S Kumar
- Department of Chemistry, Sacred Heart College (Autonomous), Kochi, Kerala Pin-682013, India
| | - Neenu K V
- Department of Applied Chemistry, Cochin University of Science and Technology (CUSAT), Kerala Pin-682022, India
| | - P M Sabura Begum
- Department of Applied Chemistry, Cochin University of Science and Technology (CUSAT), Kerala Pin-682022, India
| | - Divya Dinakaran
- Department of Chemistry, Sacred Heart College (Autonomous), Kochi, Kerala Pin-682013, India
| | - Effina John
- Department of Chemistry, St. Albert's College (Autonomous), Kochi, Kerala Pin-682018, India
| | - Donna Baby
- Department of Chemistry, St. Peter's College, Kolenchery, Kerala Pin-682311, India
| | - Meenu Mariya Thomas
- Department of Chemistry, Morning Star Home Science College, Angamaly, Kerala Pin-683585, India
| | - Jaison M Joy
- Department of Chemistry, Sacred Heart College (Autonomous), Kochi, Kerala Pin-682013, India
| | - Jyotishkumar Parameswaranpillai
- School of Biosciences, Mar Athanasios College for Advanced Studies Tiruvalla (MACFAST), Pathanamthitta, Kerala Pin-689101, India
| | - Mohammad Reza Saeb
- Department of Polymer Technology, Faculty of Chemistry, Gdańsk University of Technology, Gabriela Narutowicza 11/12, 80-233 Gdańsk, Poland
| |
Collapse
|
17
|
Bioactive Edible Films and Coatings Based in Gums and Starch: Phenolic Enrichment and Foods Application. COATINGS 2021. [DOI: 10.3390/coatings11111393] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Edible films and coatings allow preserving fresh and processed food, maintaining quality, preventing microbial contamination and/or oxidation reactions and increasing the shelf life of food products. The structural matrix of edible films and coatings is mainly constituted by proteins, lipids or polysaccharides. However, it is possible to increase the bioactive potential of these polymeric matrices by adding phenolic compounds obtained from plant extracts. Phenolic compounds are known to possess several biological properties such as antioxidant and antimicrobial properties. Incorporating phenolic compounds enriched plant extracts in edible films and coatings contribute to preventing food spoilage/deterioration and the extension of shelf life. This review is focused on edible films and coatings based on gums and starch. Special attention is given to bioactive edible films and coatings incorporating plant extracts enriched in phenolic compounds.
Collapse
|
18
|
|
19
|
Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica). COATINGS 2021. [DOI: 10.3390/coatings11070764] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The polysaccharide based composite biomaterial (coating) used in preserving fruits and vegetables during storage is attracting increased attention as it is biodegradable material that prolongs shelf life. In the present investigation, chitosan–pullulan (50:50) composite edible coating was prepared with pomegranate peel extract (0.02 g/mL) as an active antioxidant agent. The effect of treatment with pomegranate peel extract enriched chitosan–pullulan composite edible coating on the shelf life of mango fruits during 18 days of storage period at room (23 °C) and cold (4 °C) temperature was evaluated. Results of the present study demonstrated that the application of chitosan–pullulan composite edible coating significantly (p ≤ 0.05) influences the storage life of mango fruits at both storage temperatures. The chitosan–pullulan composite edible coating reduced the physiological loss in weight (PLW), and maintained total soluble solids (TSS), acidity and pH of coated mango fruits as compared to the control. In addition, fruit sensory quality such as freshness, color, taste and texture were also retained by the treatment. Furthermore, sustained firmness, phenolic content and antioxidant activity confirmed the effectiveness of the pomegranate peel extract enriched chitosan–pullulan composite edible coating on mango fruits. The phenolic, flavonoid and antioxidant activity of coated fruits were retained by pomegranate peel rich edible coating. Therefore, the chitosan–pullulan (50:50) combination with pomegranate peel extract can be used as an alternative preservation method to prolong the shelf life of mango fruits at room and cold storage conditions. However, more in-depth studies are required at farm and transit level without affecting the postharvest quality of mango fruits, providing more revenue for farmers and minimizing postharvest losses.
Collapse
|
20
|
Impact of edible coating derived from a combination of Aloe vera gel, chitosan and calcium chloride on maintain the quality of mango fruit at ambient temperature. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00861-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
21
|
Ochoa-Velasco CE, Pérez-Pérez JC, Varillas-Torres JM, Navarro-Cruz AR, Hernández-Carranza P, Munguía-Pérez R, Cid-Pérez TS, Avila-Sosa R. Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides. Foods 2021; 10:foods10010175. [PMID: 33467171 PMCID: PMC7830592 DOI: 10.3390/foods10010175] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/14/2021] [Accepted: 01/14/2021] [Indexed: 01/30/2023] Open
Abstract
The aim of this work was to evaluate the in vitro and in vivo effectiveness of thymol and carvacrol added to edible starch films and coatings against Colletotrichum gloeosporioides. In vitro evaluation consisted of determining minimal inhibitory concentration (MIC) of carvacrol and thymol was determined at different pH values against Colletotrichum gloeosporioides. With MIC values, binary mixtures were developed. From these results, two coatings formulations were in vivo evaluated on mango and papaya. Physicochemical analysis, color change, fruit lesions and C. gloeosporioides growth were determined during storage. In vitro assay indicated that the MIC value of carvacrol and thymol against C. gloeosporioides was 1500 mg/L at pH 5. An additive effect was determined with 750/750 and 1125/375 mg/L mixtures of carvacrol and thymol, respectively. Coated fruits with selected mixtures of carvacrol and thymol presented a delay in firmness, maturity index and color change. Moreover, a fungistatic effect was observed due to a reduction of lesions in coated fruits. These results were corroborated by the increase in the lag phase value and the reduction of the growth rate. Carvacrol and thymol incorporated into edible films and coatings are able to reduce the incidence of anthracnose symptoms on mango and papaya.
Collapse
Affiliation(s)
- Carlos Enrique Ochoa-Velasco
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - Julio César Pérez-Pérez
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - José Mauricio Varillas-Torres
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - Addí Rhode Navarro-Cruz
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - Paola Hernández-Carranza
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - Ricardo Munguía-Pérez
- Centro de Investigaciones en Ciencias Microbiológicas, Laboratorio de Micología, Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico;
| | - Teresa Soledad Cid-Pérez
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - Raúl Avila-Sosa
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
- Correspondence:
| |
Collapse
|