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Katoli Z, Navaei-Nigjeh M, Mirzababaei S, Sabahi H, Baeeri M, Akrami M, Roshanbinfar K, Engel FB, Abdollahi M. Incorporation of montmorillonite into microfluidics-generated chitosan microfibers enhances neuron-like PC12 cells for application in neural tissue engineering. Carbohydr Polym 2024; 342:122272. [PMID: 39048184 DOI: 10.1016/j.carbpol.2024.122272] [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: 02/18/2024] [Revised: 05/04/2024] [Accepted: 05/13/2024] [Indexed: 07/27/2024]
Abstract
The complexity in structure and function of the nervous system, as well as its slow rate of regeneration, makes it more difficult to treat it compared to other tissues. Neural tissue engineering aims to create an appropriate environment for nerve cell proliferation and differentiation. Fibrous scaffolds with suitable morphology and topography and better mimicry of the extracellular matrix have been promising for the alignment and migration of neural cells. On this premise, to improve the properties of the scaffold, we combined montmorillonite (MMT) with chitosan (CS) polymer and created microfibers with variable diameters and varied concentrations of MMT using microfluidic technology and tested its suitability for the rat pheochromocytoma cell line (PC12). According to the findings, CS/MMT 0.1 % compared to CS/MMT 0 % microfibers showed a 201 MPa increase in Young's modulus, a 68 mS/m increase in conductivity, and a 1.4-fold increase in output voltage. Analysis of cell mitochondrial activity verified the non-toxicity, resulting in good cell morphology with orientation along the microfiber. Overall, the results of this project showed that with a low concentration of MMT, the properties of microfibers can be significantly improved and a suitable scaffold can be designed for neural tissue engineering.
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Affiliation(s)
- Zahra Katoli
- Department of Life Science Engineering, Faculty of New Sciences & Technologies, University of Tehran, Tehran, Iran; Pharmaceutical Sciences Research Center (PSRC), Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Mona Navaei-Nigjeh
- Pharmaceutical Sciences Research Center (PSRC), Tehran University of Medical Sciences (TUMS), Tehran, Iran; Department of Pharmaceutical Biomaterials and Medical Biomaterials Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences (TUMS), Tehran, Iran.
| | - Soheyl Mirzababaei
- Pharmaceutical Sciences Research Center (PSRC), Tehran University of Medical Sciences (TUMS), Tehran, Iran
| | - Hossein Sabahi
- Department of Life Science Engineering, Faculty of New Sciences & Technologies, University of Tehran, Tehran, Iran.
| | - Maryam Baeeri
- Toxicology and Diseases Group (TDG), Pharmaceutical Sciences Research Center (PSRC), Tehran University of Medical Sciences (TUMS), Iran
| | - Mohammad Akrami
- Department of Pharmaceutical Biomaterials and Medical Biomaterials Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences (TUMS), Tehran, Iran; Institute of Biomaterials, University of Tehran, Tehran University of Medical Sciences (IBUTUMS), Tehran, Iran
| | - Kaveh Roshanbinfar
- Experimental Renal and Cardiovascular Research, Department of Nephropathology, Institute of Pathology, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Felix B Engel
- Experimental Renal and Cardiovascular Research, Department of Nephropathology, Institute of Pathology, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Mohammad Abdollahi
- Toxicology and Diseases Group (TDG), Pharmaceutical Sciences Research Center (PSRC), Tehran University of Medical Sciences (TUMS), Iran; Department of Toxicology and Pharmacology, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
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Şahansoy H, Caner C, Yüceer M. The shellac and shellac nanocomposite coatings on enhanced the storage stability of fresh eggs for sustainable packaging. Int J Biol Macromol 2024; 261:129817. [PMID: 38286370 DOI: 10.1016/j.ijbiomac.2024.129817] [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: 11/08/2023] [Revised: 01/04/2024] [Accepted: 01/26/2024] [Indexed: 01/31/2024]
Abstract
Shellac bio-coatings can enhance to improve quality and storage stability of fresh egg qualities with improved shell strength therefore minimizing the reduction the egg losses. Shellac bio-chitosan at 3 concentrations (1 %, 4 % and 8 % w/w) and shellac-1 % montmorillonite nanocomposites were applied as biocoatings to improve storage stability. Shellac-8 % (SH-8 %) coated eggs exhibited the lowest weight loss (1.28 %), significantly. The weight loss of shellac 1 % + MMT and 4 % shellac (SH-4 %) coated eggs was similar each other and had lower weight loss than 1 % shellac (SH-1 %). The Haugh Unit (HU) of eggs with SH-8 % (63.75) had the significantly the highest HU. The SH-4 % (60.24) and SH-1 %/MMT-1 % (58.04) were similar, and the control was the lowest one. The albumin pH of SH-8 % (9.15) coated exhibited a significantly lower than SH-4 % (9.21) and SH-1 %/MMT-1 % (9.24), while the control (9.39) was the highest value at end of storage. For the shellac coated group, total soluble values of albumen reached 12.87 (initial) to 16.331 (SH-1 %), 15.96 (SH-4 %), 15.60 (SH-8 %) and 16.15 (SH-%1-MMT-1 %) at the end of storage. The RWC and foam stability of SH-8 %, SH-4 % and SH-1 % MMT-1 % were similar and higher than 1 % SH and uncoated egg samples. The rheology behaviors were maintained with increasing shellac concentration through the storage. SH-8 % biocoatings were very most effective in filling and sealing the porous in the eggshell and protecting the storage stability and enhancing the strength of the eggshell. Shellac bio-coatings acted as a tiny layer for an effective protective barrier to gas permeability for enhancing the storage stability of the fresh eggs. Higher shellac concentrations (4 and 8 %) and 1 %-MMT were enhanced the storage stability and can be vital solutions for improving shell strength, so it decreases breakage rates.
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Affiliation(s)
- Hakan Şahansoy
- Food Engineering Department, Canakkale Onsekiz Mart University, 017020 Canakkale, Turkey
| | - Cengiz Caner
- Food Engineering Department, Canakkale Onsekiz Mart University, 017020 Canakkale, Turkey.
| | - Muhammed Yüceer
- Food Processing Department, Canakkale Onsekiz Mart University, 017020 Canakkale, Turkey.
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3
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Ren X, Wang N, Meng X, Zhang Z. Performance analysis and structural characterization of flaxseed gum/chitosan/cinnamaldehyde composite films. BMC Chem 2023; 17:168. [PMID: 38012742 PMCID: PMC10683121 DOI: 10.1186/s13065-023-01054-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 10/09/2023] [Indexed: 11/29/2023] Open
Abstract
The low mechanical strength, water deficiency, and oxidative protection of organic membranes impede their use as food-grade packaging materials. Cinnamaldehyde (CIN) tends to lose its activity owing to its instability. In this study, CIN was added to flaxseed gum (FG)/chitosan (CS) films prepared in a "sandwich" structure. The influence of CIN dosage on the properties of the composite films was studied, and the film formation mechanism of the membrane was explored. The elongation at break, water vapor permeability, oxygen permeability, and light transmittance of the composite film with 1.5% CIN were lower than those of the FG/CS/FG film. Supplementation of the composite membrane with CIN generated new hydrogen bonds, electrostatic interactions, and C-O-C bonds, which converted the structure of the composite film into a sheet and increased its crystallinity without markedly affecting its thermal stability. Therefore, CIN is an extremely useful additive for improving the applicability of flaxseed gum/CS membranes as food-grade packaging films.
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Affiliation(s)
- Xuejiao Ren
- College of Food and Health, Jinzhou Medical University, Jinzhou, China
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou, China
- College of Food, Shenyang Agricultural University, Shenyang, China
| | - Na Wang
- College of Food and Health, Jinzhou Medical University, Jinzhou, China
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou, China
| | - Xin Meng
- College of Food and Health, Jinzhou Medical University, Jinzhou, China.
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou, China.
| | - Zhen Zhang
- College of Food and Health, Jinzhou Medical University, Jinzhou, China.
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou Medical University, Jinzhou, China.
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4
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Shurmasti DK, Kermani PR, Sarvarian M, Awuchi CG. Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings. Food Sci Nutr 2023; 11:5041-5049. [PMID: 37701199 PMCID: PMC10494576 DOI: 10.1002/fsn3.3394] [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: 03/22/2023] [Revised: 04/11/2023] [Accepted: 04/12/2023] [Indexed: 09/14/2023] Open
Abstract
Using biopolymers in the form of edible coating as egg eco-friendly packaging is a progressive approach. The blending of biopolymers is one of the procedures for overcoming mechanical weakness and benefiting from their maximum synergistic effect. Aiming to determine the relative ratios of chitosan (CH 4 w/v%) and polyvinyl alcohol (PVA 5 w/v%) in the composition of blended coatings, an experiment was conducted with six treatments (r = 3) including different ratios of CH/PVA (0:0; control, 100:0, 75:25, 50:50, 25:75, and 0:100) wt% in a period of 4 weeks of egg storage at ambient temperature, emphasizing eggshell barrier properties. Based on the eggshell analysis result, SEM images and FTIR spectra demonstrated that the components were firmly integrated into the blended coatings as well as had more intertwined than their pure ones, which was also reflected in the evaluation results of their internal quality parameters. In addition, the results showed that by enhancing the ratio of polyvinyl alcohol from 25 to 75 wt%, the blended coating barrier efficiency was relatively improved (p < .05). Meanwhile, the lowest percentage of weight loss (0.57 ± 0.08%), pH value of albumin (8.30 ± 0.04), the highest values of Haugh unit (61.00 ± 0.07), yolk index (0.37 ± 0.02) were observed in eggs coated with CH/PVA 25:75 wt%. But there was no difference in 50 or 70 wt% PVA significantly. Therefore, the CH/PVA blended coatings containing around 50-75 wt% PVA, as egg biodegradable packaging, can be used to extend the shelf life for 2-3 weeks at ambient temperature.
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Affiliation(s)
- Dariush Khademi Shurmasti
- Department of Agriculture‐Food Science & Technology, Savadkooh BranchIslamic Azad UniversitySavadkoohIran
| | - Pezhman Riazi Kermani
- Department of Agriculture‐Food Science & Technology, Savadkooh BranchIslamic Azad UniversitySavadkoohIran
| | - Maryam Sarvarian
- Department of Agriculture‐Food Science & Technology, Savadkooh BranchIslamic Azad UniversitySavadkoohIran
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Pires P, Bavaresco C, Oliveira G, McManus C, Machado dos Santos V, Andretta I. Rice, soy, and whey protein coatings as carriers to extend egg shelf life. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2022.00180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
AbstractThis study aimed to compare and evaluate the effects of different protein coatings on maintaining the quality of eggs stored for six weeks at 20 °C. 308 brown table eggs from ISA Brown hens were used for four treatments: uncoated eggs, coated with rice protein concentrate – RPC, soy protein concentrate – SPC, and whey protein concentrate – WPC. Eggs started with Haugh Units (HU) of 82.01 and reduced in proportions of 28.75% (control), 12.82% (RPC), 12.90% (SPC), and 10.54% (WPC) on the last day of storage. Coated eggs showed smaller reductions (P < 0.0001) in this response. Protein coatings can effectively maintain the quality of eggs stored for six weeks at 20 °C. However, the WPC coating maintained the highest egg rate and the best yolk index for eggs stored for six weeks at 20 °C.
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Affiliation(s)
- P.G.d.S. Pires
- Department of Animal Science, Universidade Federal do Rio Grande do Sul, Bento Gonçalves 7712, Porto Alegre, Brazil
| | - C. Bavaresco
- Zootechnician, Non-ruminants Nutrition, Animal Science, Brazil
| | - G.d.S. Oliveira
- Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília, Federal District, Brazil
| | - C. McManus
- Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília, Federal District, Brazil
| | - V. Machado dos Santos
- Laboratory of Poultry Science, Federal Institute of Brasília, Brasília, Federal District, Brazil
| | - I. Andretta
- Department of Animal Science, Universidade Federal do Rio Grande do Sul, Bento Gonçalves 7712, Porto Alegre, Brazil
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da Silva Pires PG, Bavaresco C, Wirth ML, Moraes PO. Egg coatings: trends and future opportunities for new coatings development. WORLD POULTRY SCI J 2022. [DOI: 10.1080/00439339.2022.2075298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | | | - M. L. Wirth
- Department of Animal Sciences and Rural Development, Universidade Federal de Santa Catarina, School of Agricultural Sciences, Florianópolis, Brazil
| | - P. O. Moraes
- Department of Animal Sciences and Rural Development, Universidade Federal de Santa Catarina, School of Agricultural Sciences, Florianópolis, Brazil
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Jafarzadeh S, Forough M, Amjadi S, Javan Kouzegaran V, Almasi H, Garavand F, Zargar M. Plant protein-based nanocomposite films: A review on the used nanomaterials, characteristics, and food packaging applications. Crit Rev Food Sci Nutr 2022; 63:9667-9693. [PMID: 35522084 DOI: 10.1080/10408398.2022.2070721] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Consumer demands to utilize environmentally friendly packaging have led researchers to develop packaging materials from naturally derived resources. In recent years, plant protein-based films as a replacement for synthetic plastics have attracted the attention of the global food packaging industry due to their biodegradability and unique properties. Biopolymer-based films need a filler to show improved packaging properties. One of the latest strategies introduced to food packaging technology is the production of nanocomposite films which are multiphase materials containing a filler with at least one dimension less than 100 nm. This review provides the recent findings on plant-based protein films as biodegradable materials that can be combined with nanoparticles that are applicable to food packaging. Moreover, it investigates the characterization of nanocomposite plant-based protein films/edible coatings. It also briefly describes the application of plant-based protein nanocomposite films/coating on fruits/vegetables, meat and seafood products, and some other foods. The results indicate that the functional performance, barrier, mechanical, optical, thermal and antimicrobial properties of plant protein-based materials can be extended by incorporating nanomaterials. Recent reports provide a better understanding of how incorporating nanomaterials into plant protein-based biopolymers leads to an increase in the shelf life of food products during storage time.
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Affiliation(s)
- Shima Jafarzadeh
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, Ankara, Turkey
| | - Sajed Amjadi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | | | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Farhad Garavand
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
| | - Masoumeh Zargar
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
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8
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Caner C, Coşkun BM, Yüceer M. Chitosan coatings and chitosan nanocomposite to enhancing storage stability of fresh egg during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16642] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cengiz Caner
- Department of Food Engineering Canakkale Onsekiz Mart University 017020‐Canakkale Turkey
| | - Bensu Medine Coşkun
- Department of Food Engineering Canakkale Onsekiz Mart University 017020‐Canakkale Turkey
| | - Muhammed Yüceer
- Department of Food Processing Canakkale Onsekiz Mart University 017020‐Canakkale Turkey
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Preservation of duck eggs through glycerol monolaurate nanoemulsion coating. Curr Res Food Sci 2021; 4:752-757. [PMID: 34761230 PMCID: PMC8566760 DOI: 10.1016/j.crfs.2021.10.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 10/16/2021] [Accepted: 10/18/2021] [Indexed: 11/21/2022] Open
Abstract
Duck eggs have a short storage life. In this study, water-washed duck eggs and glycerol monolaurate (GML) coated duck eggs were stored at 25 °C for 70 days (away from light). The water-washed duck eggs started to lose weight from the 4th week. At the same time, Haugh unit and egg yolk index of the water-washed duck eggs started decreasing. The normal GML coating solution (NGML), the higher concentration GML diluent (HGML), and the lower concentration GML diluent (LGML) showed different preservation effects. Among them, NGML showed the strongest protection effect against spoilage of duck eggs. After 70-days storage, the weight loss rate of the NGML coated duck eggs was <6%, which was 4 times lower than that of the water-washed duck eggs; the Haugh unit and the surface morphology were also better than that of the water-washed duck eggs. Furthermore, the total colonies in NGML coated sample was >4 log CFU/g less than that was found in the water-washed samples (Control). The HGML and LGML coating agents were less effective but they might be suitable for the short storage of duck eggs due to the lower cost. Overall, this study provides a sound basis for the preparation and utilization of GML coating solution. The GML coating method is able to extend the shelf life of duck eggs by more than 6 weeks.
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Akarca G, Istek Ö, Tomar O. The effect of resin coating on the quality characteristics of chicken eggs during storage. J Food Sci 2021; 86:1243-1257. [PMID: 33761140 DOI: 10.1111/1750-3841.15686] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 02/09/2021] [Accepted: 02/17/2021] [Indexed: 11/26/2022]
Abstract
In this study, after washing, changes in the quality characteristics of chicken eggs coated with apricot, almond, and sour cherry tree resins were examined during two different temperatures (4 °C and 22 °C) storage for 60 days. While air cell height, weight loss, albumen and yolk pH and a* (redness) values increased in all samples during storage, Haugh unit, albumen and yolk index, shell fracture and vitelline membrane strength, albumen and yolk L* (lightness) and b* (yellowness) values decreased (P < 0.05). The lowest weight loss (0.54 g) and air cell height (2.89 mm), highest Haugh unit (73.95 HU), albumen index (8.81%), and yolk index (40.37%) were found in the samples coated with sour cherry wood resin stored at 4 °C. The shell breakage and vitelline membrane strength of the coated samples were determined to be higher than the control samples and the samples stored after washing. Higher weight loss, air cell height, and pH values, while lower Haugh unit, Albumen and yolk index were found in samples stored at 22 °C (P < 0.05). At the end of storage, the maximum increase in the counts of total aerobic mesophilic and psychrophilic bacteria was found in the albumin and egg yolk of washed samples stored at ambient temperature. As a result, the coating materials prepared with the resin of apricot, almond, and sour cherry trees were suitable for eggshell's shelf life extension. PRACTICAL APPLICATION: The consumers demand the eggs be in their freshest condition, but the currently available storage conditions are not sufficient to maintain freshness in many regions of Turkey. The physical, chemical and, microbiological qualities of the eggs coated with wood resins were determined to be superior compared to other samples. Because resins have good barrier properties, it is recommended to conduct extensive studies on their applicability in different products.
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Affiliation(s)
- Gökhan Akarca
- Department of Food Engineering, Faculty of Engineering, Afyon Kocatepe University, Afyonkarahisar, 03200, Turkey
| | - Ömer Istek
- Department of Food Engineering, Faculty of Engineering, Afyon Kocatepe University, Afyonkarahisar, 03200, Turkey
| | - Oktay Tomar
- Faculty of Agriculture and Natural Science, Arslanbey Campus, Kocaeli University, Kocaeli, 41285, Turkey
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11
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Drabik K, Batkowska J, Próchniak T, Horecka B. Citric acid as a factor limiting changes in the quality of table eggs during their storage. Poult Sci 2021; 100:100995. [PMID: 33610892 PMCID: PMC7905472 DOI: 10.1016/j.psj.2021.01.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 12/30/2020] [Accepted: 01/07/2021] [Indexed: 01/03/2023] Open
Abstract
The aim of the experiment was to evaluate the potential use of citric acid as a modifier of quality changes in table eggs during their storage. About 780 table hen eggs were collected on the same day. They were numbered individually and placed on trays 30 pcs on each. Control group (CA0) consisted of eggs unmodified with any additional substances. In experimental groups CA10 and CA15, eggshells were sprayed with the aqueous solution of citric acid (10 and 15% concentration, respectively). At the start of the experiment, only quality traits of eggs from the control group were analyzed. The remaining eggs were stored at 14°C and 70% RH (typical storage conditions). Their quality was evaluated after 7, 14, 21, and 28 d. The depth of the air cell, egg weight and specific gravity, traits of shell (permeability, strength, weight, thickness, density), and egg content (pH of yolk and albumen, Haugh units, yolk weight and color) were evaluated each time. The use of citric acid decreased the severity of qualitative changes. Citric acid–treated eggs demonstrated smaller weight loss, shallower air cell, higher structural albumen, less-intensive water diffusion from albumen to yolk indicating the improved resistance of the vitelline membrane. Owing to the fact that citric acid is accepted and recognized as a safe food preservative is a relatively cheap and available substance, it seems that it can be used to inhibit quality changes in table eggs during their storage.
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Affiliation(s)
- Kamil Drabik
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Justyna Batkowska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 20-950 Lublin, Poland.
| | - Tomasz Próchniak
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Beata Horecka
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 20-950 Lublin, Poland
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12
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da S Oliveira G, Dos Santos VM, Rodrigues JC, Santana ÂP. Conservation of the internal quality of eggs using a biodegradable coating. Poult Sci 2020; 99:7207-7213. [PMID: 33248638 PMCID: PMC7705044 DOI: 10.1016/j.psj.2020.09.057] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 09/28/2020] [Accepted: 09/29/2020] [Indexed: 11/08/2022] Open
Abstract
This study aimed to evaluate the effect of a pectin biofilm on the preservation of refrigerated and unrefrigerated eggs during 5 wk of storage based on egg weight loss, albumen height, Haugh unit (HU), and the yolk index (YI). A total of 1,200 nonfertile eggs from GLK Bankiva laying hens (40 wk of age), which were freshly laid and came from a single collection, were obtained from a model poultry rearing system (Planaltina, Federal District, Brazil) that meets all animal welfare criteria. The experimental outline was entirely randomized, with 20 treatments in a factorial scheme of 2 × 2 × 5, with 2 biofilm treatments (with and without) × 2 storage temperatures (refrigeration: 5°C and ambient: 25°C) × 5 storage periods (7, 14, 21, 28, and 35 d), with 12 repetitions per treatment. Starting from the third storage week, increased weight loss (%) was observed in noncoated eggs (4.46 ± 1.06; 5.61 ± 1.37; 6.93 ± 1.66%) compared with biofilm-coated eggs (3.57 ± 1.26; 4.74 ± 1.8; 6.05 ± 2.21%), respectively. The HU variation in the pectin-coated eggs (86.84–78.02) was smaller than that in the noncoated eggs (83.01–64.36) between the beginning (7 d) and the end (35 d) of the experimental period. Eggs with and without biofilm stored in the refrigerator presented average HU values of 91.26 ± 6.27 and 88.35 ± 6.96, respectively. In contrast, when kept at room temperature, eggs with the coating presented higher HU values (71.27 ± 10.78) than eggs without the coating (59.11 ± 15.97). Coated eggs (0.37 ± 0.16) showed higher YI values than noncoated eggs (0.35 ± 0.16). A pectin-based biofilm effectively maintained egg quality during the 35 d of storage.
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Affiliation(s)
- Gabriel da S Oliveira
- Faculty of Agronomy and Veterinary Medicine (FAV), University of Brasília, Brasília 70.910-900, DF, Brazil
| | - Vinícius M Dos Santos
- Laboratory of Poultry Science, Federal Institute of Brasília - Campus Planaltina, Brasília 73.380-900, DF, Brazil.
| | - Jullyana C Rodrigues
- Laboratory of Poultry Science, Federal Institute of Brasília - Campus Planaltina, Brasília 73.380-900, DF, Brazil
| | - Ângela P Santana
- Faculty of Agronomy and Veterinary Medicine (FAV), University of Brasília, Brasília 70.910-900, DF, Brazil
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13
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Pires PGDS, Bavaresco C, Leuven AFR, Gomes BCK, de Souza AK, Prato BS, Kindlein L, Andretta I. Plasticizer types affect quality and shelf life of eggs coated with rice protein. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:971-979. [PMID: 32123418 PMCID: PMC7026354 DOI: 10.1007/s13197-019-04130-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/01/2019] [Accepted: 10/05/2019] [Indexed: 11/28/2022]
Abstract
The aim of study was evaluate the effect of using rice protein coating with different plasticizers types on the quality of eggs storaged at 20 °C for 6 weeks. Three hundred eggs were coated with rice protein at 8% solution combined with glycerol, propylene glycol or sorbitol. Uncoated eggs showed the highest weight loss (5.31%), while rice protein with glycerol (4.29%) propylene glycol (4.13%) and sorbitol (4.07%) solutions were effective in preventing weight lost. Uncoated eggs had the worst HU (58.40), albumen (9.52) and yolk (7.06) pH, and YI (0.33) after 6 weeks of storage. The eggs coated of rice protein with glycerol, propylene glycol and sorbitol presented results with similar intern quality between them during all the storage period. However, the use of sorbitol as a plasticizer in the coating is more efficient in maintaining control of the increase in albumen pH. Scanning electron microscopy demonstrated a lower surface porosity in coated eggshell, indicating that the use of the coating may provide a protective barrier against the transfer of gases and moisture. In conclusion, the best egg protection results in terms of egg quality are obtained in eggs coated with rice protein and sorbitol.
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Affiliation(s)
- Paula Gabriela da Silva Pires
- Federal University of Rio Grande do Sul – UFRGS, Av. Bento Gonçalves 7712, Agronomia, Porto Alegre, RS 91540-000 Brazil
| | - Caroline Bavaresco
- Faculdade de Agronomia Eliseu Maciel, Federal University of Pelotas – UFPel, Campus Capão do Leão, Av. Eliseu Maciel, s/n°, Capão do Leão, RS 96160-000 Brazil
| | | | - Bruna Cristina Kuhn Gomes
- Federal University of Rio Grande do Sul – UFRGS, Av. Bento Gonçalves 7712, Agronomia, Porto Alegre, RS 91540-000 Brazil
| | - Aline Kummer de Souza
- Federal University of Rio Grande do Sul – UFRGS, Av. Bento Gonçalves 7712, Agronomia, Porto Alegre, RS 91540-000 Brazil
| | - Brenda Santaiana Prato
- Federal University of Rio Grande do Sul – UFRGS, Av. Bento Gonçalves 7712, Agronomia, Porto Alegre, RS 91540-000 Brazil
| | - Liris Kindlein
- Federal University of Rio Grande do Sul – UFRGS, Av. Bento Gonçalves 7712, Agronomia, Porto Alegre, RS 91540-000 Brazil
| | - Ines Andretta
- Federal University of Rio Grande do Sul – UFRGS, Av. Bento Gonçalves 7712, Agronomia, Porto Alegre, RS 91540-000 Brazil
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14
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Pires PGS, Leuven AFR, Franceschi CH, Machado GS, Pires PDS, Moraes PO, Kindlein L, Andretta I. Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage. Poult Sci 2020; 99:604-611. [PMID: 32416847 PMCID: PMC7587904 DOI: 10.3382/ps/pez546] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Accepted: 09/09/2019] [Indexed: 11/20/2022] Open
Abstract
The effectiveness of rice protein coatings enriched with essential oils on maintaining interior quality of fresh eggs was evaluated during storage at 20°C for 6 wk. Egg quality was assessed by weight loss, Haugh unit (HU), albumen pH, and yolk index (YI) in uncoated eggs (control treatment) and eggs coated with rice protein concentrate at 8% enriched or not with different essential oils (1%): tea tree (Melaleuca alternifolia), copaíba (Copaifera langsdorffii), or thymo (Thymus vulgaris). The HU and YI were higher in coated eggs (P < 0.001). Data were submitted to variance analysis, and the statistical models included the effects of treatments (coating types), storage periods (weeks), and interaction (treatments by storage periods). Weight loss increased (P < 0.001) during long-term storage. Uncoated eggs showed the highest weight loss (5.43%), whereas coatings of rice protein alone (4.23%) or enriched with tea tree (4.10%), copaíba (3.90%), and thymo (4.08%) solutions were effective in preventing weight lost (P < 0.001). The coating use preserved the internal quality of the eggs for up to 3 wk longer than uncoated eggs in terms of HU, YI, and pH. Uncoated eggs had the worst (P < 0.001) HU (58.46), albumen pH (9.48), and YI (0.33) after 6 wk of storage. In conclusion, the use of coatings based on rice protein concentrate enriched with different essential oils influences the internal quality of eggs during storage and may be an effective alternative for increasing the shelf life of commercial eggs.
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Affiliation(s)
- P G S Pires
- Universidade Federal do Rio Grande do Sul, Faculdade de Agronomia, Department of Animal Science, Campus of Porto Alegre, RS 91540-000, Brazil.
| | - A F R Leuven
- Universidade Federal do Rio Grande do Sul, Faculdade de Agronomia, Department of Animal Science, Campus of Porto Alegre, RS 91540-000, Brazil
| | - C H Franceschi
- Universidade Federal do Rio Grande do Sul, Faculdade de Agronomia, Department of Animal Science, Campus of Porto Alegre, RS 91540-000, Brazil
| | - G S Machado
- Universidade Federal do Rio Grande do Sul, Faculdade de Agronomia, Department of Animal Science, Campus of Porto Alegre, RS 91540-000, Brazil
| | - P D S Pires
- Universidade Federal do Rio Grande do Sul, Faculdade de Agronomia, Department of Crop Protection, Campus of Porto Alegre, RS 91540-000, Brazil
| | - P O Moraes
- Universidade Federal de Santa Catarina, School of Agricultural Sciences, Department of Animal Sciences and Rural Development, Campus of Florianópolis, SC 88034-000, Brazil
| | - L Kindlein
- Universidade Federal do Rio Grande do Sul, Faculdade de Agronomia, Department of Animal Science, Campus of Porto Alegre, RS 91540-000, Brazil
| | - I Andretta
- Universidade Federal do Rio Grande do Sul, Faculdade de Agronomia, Department of Animal Science, Campus of Porto Alegre, RS 91540-000, Brazil
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15
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Pires PGS, Pires PDS, Cardinal KM, Leuven AFR, Kindlein L, Andretta I. Effects of rice protein coatings combined or not with propolis on shelf life of eggs. Poult Sci 2019; 98:4196-4203. [PMID: 31041444 DOI: 10.3382/ps/pez155] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Accepted: 04/22/2019] [Indexed: 01/05/2023] Open
Abstract
Although eggs are an excellent protein source, they are a perishable product. Many methods exist to extend shelf life of food and one of them is the use of protein coatings that may be combined with antimicrobial substances, as propolis. The effectiveness of rice protein coatings plus propolis on maintaining interior quality and eggshell breaking strength of fresh eggs was evaluated during storage at 20°C for 6 wk. Egg quality was assessed by weight loss, Haugh unit (HU), albumen pH, yolk index (YI), shell strength, and scanning electron microscopy in uncoated eggs (control treatment) and eggs coated with rice protein concentrate and propolis at 5 or 10%. The HU and YI were higher in coated eggs (P < 0.001). Weight loss increased (P < 0.001) during long-term storage. Uncoated eggs showed the highest weight loss (5.39%), whereas rice protein (4.27%) and rice protein plus propolis at 5% (4.11%) and 10% (4.40%) solutions were effective in preventing weight lost (P < 0.001). Uncoated eggs had the worst (P < 0.001) HU (58.47), albumen pH (9.48), and YI (0.33) after 6 wk of storage. The eggs coated with rice protein and rice protein plus propolis presented results with similar intern quality between them during all the storage period. Scanning electron microscopy demonstrated a lower surface porosity in coated eggshell, indicating that the use of the coating may provide a protective barrier against the transfer of gases and moisture. In conclusion rice protein and propolis treatments helped to maintain egg quality for a longer time compared to uncoated eggs. These could be a viable alternative for maintaining the internal quality of fresh eggs during long-term storage at room temperature.
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Affiliation(s)
- P G S Pires
- Department of Animal Science, Universidade Federal do Rio Grande do Sul, Porto Alegre - 91540000, Rio Grande do Sul, Brazil
| | - P D S Pires
- Department of Crop Protection, Universidade Federal do Rio Grande do Sul, Porto Alegre - 91540000, Rio Grande do Sul, Brazil
| | - K M Cardinal
- Department of Animal Science, Universidade Federal do Rio Grande do Sul, Porto Alegre - 91540000, Rio Grande do Sul, Brazil
| | - A F R Leuven
- Department of Animal Science, Universidade Federal do Rio Grande do Sul, Porto Alegre - 91540000, Rio Grande do Sul, Brazil
| | - L Kindlein
- Department of Animal Science, Universidade Federal do Rio Grande do Sul, Porto Alegre - 91540000, Rio Grande do Sul, Brazil
| | - I Andretta
- Department of Animal Science, Universidade Federal do Rio Grande do Sul, Porto Alegre - 91540000, Rio Grande do Sul, Brazil
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16
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Xu L, Cao W, Li R, Zhang H, Xia N, Li T, Liu X, Zhao X. Properties of soy protein isolate/nano‐silica films and their applications in the preservation of
Flammulina velutipes. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14177] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Lina Xu
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Wenhui Cao
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Rui Li
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Huajiang Zhang
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Ning Xia
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Tong Li
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Xixin Liu
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Xiaotong Zhao
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
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17
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Yüceer M, Caner C. The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature – part 1: interior quality changes. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14301] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Muhammed Yüceer
- Department of Food Processing Canakkale Onsekiz Mart University Canakkale Turkey
| | - Cengiz Caner
- Department of Food Engineering Canakkale Onsekiz Mart University Canakkale Turkey
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18
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Sothornvit R. Nanostructured materials for food packaging systems: new functional properties. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.03.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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19
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Xu L, Liu Y, Yang M, Cao W, Zhang H, Xia N, Li T, Zhao X. Properties of soy protein isolate/nano‐silica bilayer films during storage. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12984] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Lina Xu
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Yuanyuan Liu
- College of Food ScienceChina Agricultural University Beijing 100083, People's Republic of China
| | - Mingming Yang
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Wenhui Cao
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Huajiang Zhang
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Ning Xia
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Tong Li
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
| | - Xiaotong Zhao
- College of Food ScienceNortheast Agricultural University Harbin 150030, People's Republic of China
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20
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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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21
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Xu Q, Cao W, Xu L, Liu Y, Zhang H, Yin T, Li T. Mechanical property stability of soy protein isolate films plasticized by a biological glycerol‐based polyester and application in the preservation of fresh‐cut apples. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13829] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Qin Xu
- College of Food Science Northeast Agricultural University Harbin China
| | - Wenhui Cao
- College of Food Science Northeast Agricultural University Harbin China
| | - Lina Xu
- College of Food Science Northeast Agricultural University Harbin China
| | - Yuanyuan Liu
- College of Food Science Northeast Agricultural University Harbin China
| | - Huajiang Zhang
- College of Food Science Northeast Agricultural University Harbin China
| | - Tongtong Yin
- College of Food Science Northeast Agricultural University Harbin China
| | - Tong Li
- College of Food Science Northeast Agricultural University Harbin China
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