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Pandey AK, Sanches Silva A, Chávez-González ML, Singh P. Recent advances in delivering free or nanoencapsulated Curcuma by-products as antimicrobial food additives. Crit Rev Biotechnol 2023; 43:1257-1283. [PMID: 36130809 DOI: 10.1080/07388551.2022.2110856] [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: 01/11/2022] [Accepted: 04/02/2022] [Indexed: 11/03/2022]
Abstract
Food commodities are often contaminated by microbial pathogens in transit or during storage. Hence, mitigation of these pathogens is necessary to ensure the safety of food commodities. Globally, researchers used botanicals as natural additives to preserve food commodities from bio-deterioration, and advances were made to meet users' acceptance in this domain, as synthetic preservatives are associated with harmful effects to both consumers and environments. Over the last century, the genus Curcuma has been used in traditional medicine, and its crude and nanoencapsulated essential oils (EOs) and curcuminoids were used to combat harmful pathogens that deteriorate stored foods. Today, more research is needed for solving the problem of pathogen resistance in food commodities and to meet consumer demands. Therefore, Curcuma-based botanicals may provide a source of natural preservatives for food commodities that satisfy the needs both of the food industry and the consumers. Hence, this article discusses the antimicrobial and antioxidant properties of EOs and curcuminoids derived from the genus Curcuma. Further, the action modes of Curcuma-based botanicals are explained, and the latest advances in nanoencapsulation of these compounds in food systems are discussed alongside knowledge gaps and safety assessment where the focus of future research should be placed.
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Affiliation(s)
- Abhay K Pandey
- Department of Mycology and Microbiology, Tea Research Association, North Bengal Regional R & D Center, Nagrakata, India
| | - Ana Sanches Silva
- National Institute for Agricultural and Veterinary Research (INIAV), I.P, Oeiras, Portugal
- Center for Study in Animal Science (CECA), ICETA, University of Oporto, Oporto, Portugal
| | - Mónica L Chávez-González
- Food Research Departments, School of Chemistry, Autonomous University of Coahuila, Saltillo, México
| | - Pooja Singh
- Bacteriology and Natural Pesticide Laboratory, Department of Botany, DDU Gorakhpur University, Gorakhpur, India
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2
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Siddiqui SA, Khan S, Mehdizadeh M, Bahmid NA, Adli DN, Walker TR, Perestrelo R, Câmara JS. Phytochemicals and bioactive constituents in food packaging - A systematic review. Heliyon 2023; 9:e21196. [PMID: 37954257 PMCID: PMC10632435 DOI: 10.1016/j.heliyon.2023.e21196] [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: 06/03/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, D-Quakenbrück, Germany
| | - Sipper Khan
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70593, Stuttgart, Germany
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Iran
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
- Agricultural Product Technology Department, Universitas Sulawesi Barat, Majene, 90311, Indonesia
| | - Danung Nur Adli
- Faculty of Animal Science, University of Brawijaya, Malang, East Java, 65145, Indonesia
| | - Tony R. Walker
- School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, B3H, 4R2, Canada
| | - Rosa Perestrelo
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
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3
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Moura-Alves M, Esteves A, Ciríaco M, Silva JA, Saraiva C. Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat. Foods 2023; 12:2308. [PMID: 37372519 DOI: 10.3390/foods12122308] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/02/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Meat deterioration during processing, distribution, and display can compromise the quality and safety of products, causing several undesirable changes and decreasing products' shelf-life, which has a negative impact on the industry and consumers. In recent years, studies have been carried out using decontamination techniques and new packaging methodologies to overcome deterioration problems, increase sustainability, and reduce waste. Edible films and coatings obtained from biopolymers such as polysaccharides, proteins, and lipids, combined with active compounds, can be an alternative approach. This article focused on recent studies that used alternative biodegradable polymeric matrices in conjunction with natural compounds with antioxidant/antimicrobial activity on chicken meat. Its impact on physicochemical, microbiological, and sensory characteristics was evident, as well as the effect on its shelf-life. In general, different combinations of active edible films or coatings had a positive effect on the chicken meat. Different studies reported that the main results were a decrease in microbial growth and pathogen survival, a slowdown in lipid oxidation evolution, and an improvement in sensory quality and shelf-life (an increase from 4 to 12 days).
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Affiliation(s)
- Márcio Moura-Alves
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - Alexandra Esteves
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - Maria Ciríaco
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - José A Silva
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
| | - Cristina Saraiva
- CECAV-Animal and Veterinary Research Centre, University of Trás-os-Montes e Alto Douro (UTAD), 5000801 Vila Real, Portugal
- AL4AnimalS-Associate Laboratory for Animal and Veterinary Sciences, 5000801 Vila Real, Portugal
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Ali MS, Haq M, Roy VC, Ho TC, Park JS, Han JM, Chun BS. Development of fish gelatin/carrageenan/zein bio-nanocomposite active-films incorporated with turmeric essential oil and their application in chicken meat preservation. Colloids Surf B Biointerfaces 2023; 226:113320. [PMID: 37119724 DOI: 10.1016/j.colsurfb.2023.113320] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 04/07/2023] [Accepted: 04/16/2023] [Indexed: 05/01/2023]
Abstract
Gelatin/carrageenan (Ge/Car) active packaging films incorporated with turmeric essential oil (TEO) encapsulated in zein nanoparticles (ZNP) were developed. The efficacy of these active packaging films and their antimicrobial properties were also investigated to ensure their practical application. Three different types of nanocomposite films (Ge/Car, Ge/Car/TEO, and Ge/Car/ZNP) were prepared. The characterization of the films was elucidated using Fourier transform infrared (FTIR), X-ray diffraction analyses (XRD), and scanning electron microscope (SEM). Physicochemical and mechanical properties of the films were enhanced, owing to the application of TEO-containing nanocomposites. Supercritical-CO2 extracted TEO showed excellent biological activities, alongside GC-MS analysis identified that TEO contained 33 bioactive compounds where the major constituent was Zingiberene. ZNP proved an excellent carrier of TEO. The nanocomposite film sustainably released TEO, improving the shelf life of the chicken meat by reducing bacterial colonies from 3.08 log CFU/g to 2.81 log CFU/g after 14 days incubation against Salmonella enterica compared with 6.66 log CFU/g observed in the control film. The overall results of this study suggest that the nanocomposite active film is an excellent candidate for food packaging to ensure a better world.
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Affiliation(s)
- Md Sadek Ali
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea
| | - Monjurul Haq
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea; Department of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, Bangladesh
| | - Vikash Chandra Roy
- Institute of Food Science, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea; Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Truc Cong Ho
- PL MICROMED Co., Ltd., 1F, 15-5, Yangju 3-gil, Yangsan-si, Gyeongsangnam-do 50620, Republic of Korea
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea
| | - Ji-Min Han
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Nam-gu, Busan 48513, Republic of Korea.
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5
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Purcea Lopes PM, Moldovan D, Fechete R, Mare L, Barbu-Tudoran L, Sechel N, Popescu V. Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging. Gels 2023; 9:gels9040298. [PMID: 37102911 PMCID: PMC10138084 DOI: 10.3390/gels9040298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/21/2023] [Accepted: 03/28/2023] [Indexed: 04/05/2023] Open
Abstract
This study presents a structural analysis of a whey and gelatin-based hydrogel reinforced with graphene oxide (GO) by ultraviolet and visible (UV-VIS) spectroscopy, Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD). The results revealed barrier properties in the UV range for the reference sample (containing no graphene oxide) and the samples with minimal GO content of 0.66×10−3% and 3.33×10−3%, respectively, in the UV-VIS and near-IR range; for the samples with higher GO content, this was 6.67×10−3% and 33.33×10−3% as an effect of the introduction of GO into the hydrogel composite. The changes in the position of diffraction angles 2θ from the X-ray diffraction patterns of GO-reinforced hydrogels indicated a decrease in the distances between the turns of the protein helix structure due to the GO cross-linking effect. Transmission electron spectroscopy (TEM) was used for GO, whilst scanning electron microscopy (SEM) was used for the composite characterization. A novel technique for investigating the swelling rate was presented by performing electrical conductivity measurements, the results of which led to the identification of a potential hydrogel with sensor properties.
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Affiliation(s)
- Pompilia Mioara Purcea Lopes
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
| | - Dumitrita Moldovan
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
| | - Radu Fechete
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
| | - Liviu Mare
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
| | - Lucian Barbu-Tudoran
- Electron Microscopy Center, Faculty of Biology and Geology, Babes-Bolyai University of Cluj-Napoca, 1 M. Kogalniceanu Street, 400347 Cluj-Napoca, Romania
| | - Niculina Sechel
- Materials Science and Engineering Department, Technical University of Cluj-Napoca, 103-105 Muncii Avenue, 400641 Cluj-Napoca, Romania
| | - Violeta Popescu
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania
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Tabassum Z, Mohan A, Mamidi N, Khosla A, Kumar A, Solanki PR, Malik T, Girdhar M. Recent trends in nanocomposite packaging films utilising waste generated biopolymers: Industrial symbiosis and its implication in sustainability. IET Nanobiotechnol 2023; 17:127-153. [PMID: 36912242 DOI: 10.1049/nbt2.12122] [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: 01/20/2023] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 03/14/2023] Open
Abstract
Uncontrolled waste generation and management difficulties are causing chaos in the ecosystem. Although it is vital to ease environmental pressures, right now there is no such practical strategy available for the treatment or utilisation of waste material. Because the Earth's resources are limited, a long-term, sustainable, and sensible solution is necessary. Currently waste material has drawn a lot of attention as a renewable resource. Utilisation of residual biomass leftovers appears as a green and sustainable approach to lessen the waste burden on Earth while meeting the demand for bio-based goods. Several biopolymers are available from renewable waste sources that have the potential to be used in a variety of industries for a wide range of applications. Natural and synthetic biopolymers have significant advantages over petroleum-based polymers in terms of cost-effectiveness, environmental friendliness, and user-friendliness. Using waste as a raw material through industrial symbiosis should be taken into account as one of the strategies to achieve more economic and environmental value through inter-firm collaboration on the path to a near-zero waste society. This review extensively explores the different biopolymers which can be extracted from several waste material sources and that further have potential applications in food packaging industries to enhance the shelf life of perishables. This review-based study also provides key insights into the different strategies and techniques that have been developed recently to extract biopolymers from different waste byproducts and their feasibility in practical applications for the food packaging business.
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Affiliation(s)
- Zeba Tabassum
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - Anand Mohan
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - Narsimha Mamidi
- Department of Chemistry and Nanotechnology, The School of Engineering and Science, Tecnologico de Monterrey, Monterrey, Nuevo Leon, Mexico.,Wisconsin Center for NanoBioSystmes, University of Wisconsin, Madison, Wisconsin, USA
| | - Ajit Khosla
- School of Advanced Materials and Nanotechnology, Xidian University, Xi'an, China
| | - Anil Kumar
- Gene Regulation Laboratory, National Institute of Immunology, New Delhi, India
| | - Pratima R Solanki
- Special Center for Nanoscience, Jawaharlal Nehru University, New Delhi, India
| | - Tabarak Malik
- Department of Biomedical Sciences, Institute of Health, Jimma University, Jimma, Ethiopia
| | - Madhuri Girdhar
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
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7
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Rathod NB, Meral R, Siddiqui SA, Nirmal N, Ozogul F. Nanoemulsion-based approach to preserve muscle food: A review with current knowledge. Crit Rev Food Sci Nutr 2023; 64:6812-6833. [PMID: 36789616 DOI: 10.1080/10408398.2023.2175347] [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] [Indexed: 02/16/2023]
Abstract
Muscle foods are regarded as nutritionally dense foods while they are prone to spoilage by action of microorganism and oxidation. Recently, the consumer's preference is mostly toward minimally processed foods as well as preserved with natural preservatives. However, natural extract directly to the food matrix has several drawbacks. Hence development and applications of nanoemulsion has gained importance for the preservation of muscle foods to meet consumer requirements with enhanced food safety. Nanoemulsion utilizes natural extracts at much lower concentration with higher preservative abilities over original components. Nanoemulsions offer protection to the active component from degradation and ensure longer bioavailability. Novel techniques used for formulation of nanoemulsion provide stability to the emulsion with desirable qualities to improve their impacts. The application of nanoemulsion is known to enhance the preservative action of nanoemulsions by improving the microbial safety and oxidative stability in nanoform. This review provides recent updates on different methods used for formulation of nanoemulsions from different sources. Besides, successful application of nanoemulsion derived using natural agents for muscle food preservation and shelf life extension are reviewed. Thus, the application of nanoemulsion to extend shelf life and maintain quality is suggested for muscle foods.
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Affiliation(s)
- Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, PG Institute of Post-Harvest Technology and Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth) Roha, Raigad, Maharashtra, India
| | - Raciye Meral
- Faculty of Engineering, Department of Food Engineering, Van Yüzüncü Yıl University, Van, Turkey
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), D-Quakenbrück, Germany
| | - Nilesh Nirmal
- Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom, Thailand
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
- Biotechnology Research and Application Center, Cukurova University, Adana, Turkey
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8
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Rather JA, Majid SD, Dar AH, Amin T, Makroo HA, Mir SA, Barba FJ, Dar BN. Extraction of Gelatin From Poultry Byproduct: Influence of Drying Method on Structural, Thermal, Functional, and Rheological Characteristics of the Dried Gelatin Powder. Front Nutr 2022; 9:895197. [PMID: 35757259 PMCID: PMC9226779 DOI: 10.3389/fnut.2022.895197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Accepted: 05/09/2022] [Indexed: 11/13/2022] Open
Abstract
The poultry processing industrial wastes are rich sources of gelatin protein, which can be utilized for various industrial sectors. The present investigation was conducted to evaluate the effect of freeze-drying (FD) and hot air drying (HAD) on the physicochemical, structural, thermal, and functional characteristics of chicken feet gelatin. The yield (%) of extracted FD and HAD gelatin was 14.7 and 14.5%, respectively. The gelatin samples showed lower percent transmittance in the UV region. The FTIR bands were at 3,410–3,448 cm−1, 1,635 cm−1, 1,527–334 cm−1, and 1,242–871 cm−1 representing amide-A, amide-I, amide-II, and amide-III bands, respectively. The water activity of HAD was higher (0.43) than in FD (0.21) samples and pH were 5.23 and 5.14 for HAD and FD samples, respectively. The flow index (n) of 6.67% gelatin solutions was 0.104 and 0.418 with consistency coefficient (k) of 37.94 and 31.68 for HAD and FD samples, respectively. The HAD sample shows higher gel strength (276 g) than the FD samples (251 g). The foaming capacity (FC) and foaming stability (FS) of FD samples were 81 and 79.44% compared to 62 and 71.28% for HAD, respectively. The emulsion capacity and emulsion stability of HAD gelatin were higher at 53.47 and 52.66% than FD gelatin. The water holding capacity (WHC) and oil binding capacity (OBC) of FD were lower, that is, 14.3 and 5.34 mL/g compared to HAD gelatin having 14.54 and 6.2 mL/g WHC and OBC, respectively. Hence, the present study indicated that gelatin samples can be utilized in various food products for enhancing functionality and can be used for developing edible packaging materials.
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Affiliation(s)
- Jahangir A Rather
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
| | - Syed Darakshan Majid
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
| | - Tawheed Amin
- Department of Food Science and Technology, SKUAST-K, Srinagar, India
| | - H A Makroo
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
| | - Shabir Ahmad Mir
- Department of Food Science and Technology, Government College for Women, Srinagar, India
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, Spain
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
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9
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Correlating in silico elucidation of interactions between hydroxybenzoic acids and casein with in vitro release kinetics for designing food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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10
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Salimiraad S, Safaeian S, Basti AA, Khanjari A, Nadoushan RM. Characterization of novel probiotic nanocomposite films based on nano chitosan/ nano cellulose/ gelatin for the preservation of fresh chicken fillets. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113429] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Ozogul Y, Karsli GT, Durmuş M, Yazgan H, Oztop HM, McClements DJ, Ozogul F. Recent developments in industrial applications of nanoemulsions. Adv Colloid Interface Sci 2022; 304:102685. [PMID: 35504214 DOI: 10.1016/j.cis.2022.102685] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/22/2022] [Accepted: 04/23/2022] [Indexed: 02/07/2023]
Abstract
Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-life, and functional performance of commercial products. Nanoemulsions are thermodynamically unstable colloidal dispersions that consist of at least two immiscible liquids (typically oil and water), as well as various stabilizers (including emulsifiers, texture modifiers, ripening inhibitors, and weighting agents). They have unique properties that make them particularly suitable for some applications, including their small droplet size, high surface area, good physical stability, rapid digestibility, and high bioavailability. This article reviews recent developments in the formulation, fabrication, functional performance, and gastrointestinal fate of nanoemulsions suitable for use in the pharmaceutical, cosmetic, nutraceutical, and food industries, as well as providing an overview of regulatory and health concerns. Nanoemulsion-based delivery systems can enhance the water-dispersibility, stability, and bioavailability of hydrophobic bioactive compounds. Nevertheless, they must be carefully formulated to obtain the required functional attributes. In particular, the concentration, size, charge, and physical properties of the nano-droplets must be taken into consideration for each specific application. Before launching a nanoscale product onto the market, determination of physicochemical characteristics of nanoparticles and their potential health and environmental risks should be evaluated. In addition, legal, consumer, and economic factors must also be considered when creating these systems.
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Affiliation(s)
- Yesim Ozogul
- Cukurova University, Seafood Processing Technology, Adana, Turkey.
| | | | - Mustafa Durmuş
- Cukurova University, Seafood Processing Technology, Adana, Turkey
| | - Hatice Yazgan
- Cukurova University, Faculty of Ceyhan Veterinary Medicine, Department of Food Hygiene and Technology of Veterinary Medicine, Adana, Turkey
| | - Halil Mecit Oztop
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey
| | | | - Fatih Ozogul
- Cukurova University, Seafood Processing Technology, Adana, Turkey
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12
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Lai D, Zhou F, Zhou A, Hamzah SS, Zhang Y, Hu J, Lin S. Comprehensive properties of photodynamic antibacterial film based on κ-Carrageenan and curcumin-β-cyclodextrin complex. Carbohydr Polym 2022; 282:119112. [DOI: 10.1016/j.carbpol.2022.119112] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 01/01/2022] [Accepted: 01/06/2022] [Indexed: 12/25/2022]
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13
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Rather JA, Makroo HA, Showkat QA, Majid D, Dar B. Recovery of gelatin from poultry waste: Characteristics of the gelatin and lotus starch-based coating material and its application in shelf-life enhancement of fresh cherry tomato. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100775] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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14
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Cazón P, Cazón D, Vázquez M, Guerra-Rodriguez E. Rapid authentication and composition determination of cellulose films by UV-VIS-NIR spectroscopy. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100791] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Khezerlou A, Tavassoli M, Alizadeh Sani M, Mohammadi K, Ehsani A, McClements DJ. Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials. Polymers (Basel) 2021; 13:polym13244399. [PMID: 34960949 PMCID: PMC8707388 DOI: 10.3390/polym13244399] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 12/07/2021] [Accepted: 12/11/2021] [Indexed: 12/25/2022] Open
Abstract
There is great interest in developing biodegradable biopolymer-based packaging materials whose functional performance is enhanced by incorporating active compounds into them, such as light blockers, plasticizers, crosslinkers, diffusion blockers, antimicrobials, antioxidants, and sensors. However, many of these compounds are volatile, chemically unstable, water-insoluble, matrix incompatible, or have adverse effects on film properties, which makes them difficult to directly incorporate into the packaging materials. These challenges can often be overcome by encapsulating the active compounds within food-grade nanoparticles, which are then introduced into the packaging materials. The presence of these nanoencapsulated active compounds in biopolymer-based coatings or films can greatly improve their functional performance. For example, anthocyanins can be used as light-blockers to retard oxidation reactions, or they can be used as pH/gas/temperature sensors to produce smart indicators to monitor the freshness of packaged foods. Encapsulated botanical extracts (like essential oils) can be used to increase the shelf life of foods due to their antimicrobial and antioxidant activities. The resistance of packaging materials to external factors can be improved by incorporating plasticizers (glycerol, sorbitol), crosslinkers (glutaraldehyde, tannic acid), and fillers (nanoparticles or nanofibers). Nanoenabled delivery systems can also be designed to control the release of active ingredients (such as antimicrobials or antioxidants) into the packaged food over time, which may extend their efficacy. This article reviews the different kinds of nanocarriers available for loading active compounds into these types of packaging materials and then discusses their impact on the optical, mechanical, thermal, barrier, antioxidant, and antimicrobial properties of the packaging materials. Furthermore, it highlights the different kinds of bioactive compounds that can be incorporated into biopolymer-based packaging.
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Affiliation(s)
- Arezou Khezerlou
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
| | - Milad Tavassoli
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
| | - Mahmood Alizadeh Sani
- Food Safety and Hygiene Division, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Keyhan Mohammadi
- Department of Clinical Pharmacy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran 1417614411, Iran;
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, Iran; (A.K.); (M.T.)
- Correspondence: (A.E.); (D.J.M.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence: (A.E.); (D.J.M.)
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16
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Abstract
Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono- or multilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin formation in fresh meat, thereby contributing to the final sensory attributes of the food and meat products. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or synthesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and antioxidant properties for extending shelf-life. The interaction of the package with meat contact surfaces and the advanced polymer composite sensors for meat toxicity detection are further considered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.
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Chaudhary V, Thakur N, Kajla P, Thakur S, Punia S. Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.734921] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.
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Punia Bangar S, Chaudhary V, Thakur N, Kajla P, Kumar M, Trif M. Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review. Foods 2021; 10:2282. [PMID: 34681331 PMCID: PMC8534497 DOI: 10.3390/foods10102282] [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: 08/08/2021] [Revised: 09/11/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc., and other consumable constituents extracted from various non-conventional sources are used alone or imbibed together. Edible packaging with antimicrobial components had led to the development of the hypothesis of active packaging which safeguards the quality of foods as well as health of consumers. Natural antimicrobial agents (NAMAs) like essential oils from spices, bioactive compounds derived from vegetables and fruits, animal and microorganism derived compounds having antimicrobial properties can be potentially used in edible films as superior replcement for synthetic compounds, thus serving the purpose of quality and heath. Most of the natural antimicrobial agents enjoy GRAS status and are safer than their synthetic counterparts. This review focuses on updated literature on the sources, properties and potential applications of NAMAs in the food industry. This review also analyzes the biodegradability and biocompatibility and edibility properties of NAMAs enriched films and it can be concluded that NAMAs are better substitutes but affect the organoleptic as well as the mechanical properties of the films. Despite many advantages, the inclusion of NAMAs into the films needs to be investigated more to quantify the inhibitory concentration without affecting the properties of films and exerting potential antimicrobial action to ensure food safety.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29631, USA
| | - Vandana Chaudhary
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar 125001, India
| | - Neha Thakur
- Department of Livestock Product Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar 125001, India;
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India;
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR–Central Institute for Research on Cotton 10 Technology, Mumbai 400019, India;
| | - Monica Trif
- CENCIRA Agrofood Research and Innovation Centre, Research and Development Department, Ion Meșter, 6, 400650 Cluj-Napoca, Romania
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19
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Munekata PES, Pateiro M, Bellucci ERB, Domínguez R, da Silva Barretto AC, Lorenzo JM. Strategies to increase the shelf life of meat and meat products with phenolic compounds. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:171-205. [PMID: 34507642 DOI: 10.1016/bs.afnr.2021.02.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Oxidative reactions and microbial growth are the main processes involved in the loss of quality in meat products. Although the use of additives to improve the shelf life is a common practice in the meat industry, the current trends among consumers are pushing the researchers and professionals of the meat industry to reformulate meat products. Polyphenols are compounds with antioxidant and antimicrobial activity naturally found in several plants, fruits, and vegetables that can be used in the production of extracts and components in active packaging to improve the shelf life of meat products. This chapter aims to discuss the advances in terms of (1) encapsulation techniques to protect phenolic compounds; (2) production of active and edible packages rich on phenolic compounds; (3) use of phenolic-rich additives (free or encapsulated form) with non-thermal technologies to improve the shelf life of meat products; and (4) use of active packaging rich on phenolic compounds on meat products. Innovative strategies to encapsulated polyphenols and produce films are mainly centered in the use of innovative and emerging technologies (such as ultrasound and supercritical fluids). Moreover, the combined use of polyphenols and non-thermal technologies is a relevant approach to improve the shelf life of meat products, especially using high pressure processing. In terms of application of innovative films, nanomaterials have been largely explored and indicated as relevant strategy to preserve meat and meat products.
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Affiliation(s)
- Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | | | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain; Facultad de Ciencias de Ourense, Área de Tecnología de los Alimentos, Universidad de Vigo, Ourense, Spain.
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20
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Jamali SN, Assadpour E, Feng J, Jafari SM. Natural antimicrobial-loaded nanoemulsions for the control of food spoilage/pathogenic microorganisms. Adv Colloid Interface Sci 2021; 295:102504. [PMID: 34384999 DOI: 10.1016/j.cis.2021.102504] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 07/27/2021] [Accepted: 08/04/2021] [Indexed: 02/07/2023]
Abstract
Both consumers and producers of food products are looking for natural ingredients and efficient formulation strategies to improve the shelf life of final products. Natural antimicrobial ingredients such as essential oils can be applied as alternatives to synthetic preservatives, but their main challenge is low stability, adverse effects on sensory properties, low solubility, high needed doses, etc. Formulation of these bioactive compounds into nanoemulsions can be an efficient strategy to improve their properties and practical applications in food products. In this review, after an overview on nanoemulsion formulation, ingredients and fabrication methods, different types of natural antimicrobial agents have been discussed briefly. In addition, properties and action mechanisms of antimicrobial-loaded nanoemulsions, along with their application in preservation and shelf life improvement of different food products have been explained. Finally, safety and regulatory issues of antimicrobial delivery via nanoemulsions have been examined. As a conclusion antimicrobial-loaded nanoemulsions can be promising candidates and alternatives for common synthetic preservatives in real food systems.
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21
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Said N, Howell NK, Sarbon N. A Review on Potential Use of Gelatin-based Film as Active and Smart Biodegradable Films for Food Packaging Application. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1929298] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- N.S. Said
- School of Food Science and Technology, Universiti Malaysia Terengganu, Kuala Nerus, Malaysia
| | - Nazlin K. Howell
- Department of Health and Medical Sciences, University of Surrey, Guildford, UK
| | - N.M Sarbon
- School of Food Science and Technology, Universiti Malaysia Terengganu, Kuala Nerus, Malaysia
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22
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Wu Q, Zhou J. The application of polyphenols in food preservation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:35-99. [PMID: 34507646 DOI: 10.1016/bs.afnr.2021.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Polyphenols are a kind of complex secondary metabolites in nature, widely exist in the flowers, bark, roots, stems, leaves, and fruits of plants. Numerous studies have shown that plant-derived polyphenols have a variety of bioactivities due to their unique chemical structure, such as antioxidant, antimicrobial, and prevention of chronic diseases, cardiovascular disease, cancer, osteoporosis, and neurodegeneration. With the gradual rise of natural product development, plant polyphenols have gradually become one of the research hotspots in the field of food science due to their wide distribution in the plants, and the diversity of physiological functions. Owing to the extraordinary antioxidant and antibacterial activity of polyphenols, plant-derived polyphenols offer an alternative to chemical additives used in the food industry, such as oil, seafood, meat, beverages, and food package materials. Based on this, this chapter provides an overview of the potential antioxidant and antibacterial mechanisms of plant polyphenols and their application in food preservation, it would be providing a reference for the future development of polyphenols in the food industry.
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Affiliation(s)
- Qian Wu
- Hubei University of Technology, Wuhan, China.
| | - Jie Zhou
- Northwest Agriculture & Forestry University, Yangling, China
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23
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McClements DJ, Das AK, Dhar P, Nanda PK, Chatterjee N. Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.643208] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
There is increasing interest in the use of natural preservatives (rather than synthetic ones) for maintaining the quality and safety of foods due to their perceived environmental and health benefits. In particular, plant-based antimicrobials are being employed to protect against microbial spoilage, thereby improving food safety, quality, and shelf-life. However, many natural antimicrobials cannot be utilized in their free form due to their chemical instability, poor dispersibility in food matrices, or unacceptable flavor profiles. For these reasons, encapsulation technologies, such as nanoemulsions, are being developed to overcome these hurdles. Indeed, encapsulation of plant-based preservatives can improve their handling and ease of use, as well as enhance their potency. This review highlights the various kinds of plant-based preservatives that are available for use in food applications. It then describes the methods available for forming nanoemulsions and shows how they can be used to encapsulate and deliver plant-based preservatives. Finally, potential applications of nano-emulsified plant-based preservatives for improving food quality and safety are demonstrated in the meat, fish, dairy, and fresh produce areas.
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24
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Vázquez M, Velazquez G, Cazón P. UV-Shielding films of bacterial cellulose with glycerol and chitosan. Part 2: Structure, water vapor permeability, spectral and thermal properties. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2020.1870565] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago De Compostela, Lugo, Spain
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Querétaro, México
| | - Patricia Cazón
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago De Compostela, Lugo, Spain
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25
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Vázquez M, Velazquez G, Cazón P. UV-Shielding films of bacterial cellulose with glycerol and chitosan. Part 1: equilibrium moisture content and mechanical properties. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2020.1870566] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago De Compostela, Lugo, Spain
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Querétaro, México
| | - Patricia Cazón
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago De Compostela, Lugo, Spain
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26
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Silveira VAI, Marim BM, Hipólito A, Gonçalves MC, Mali S, Kobayashi RKT, Celligoi MAPC. Characterization and antimicrobial properties of bioactive packaging films based on polylactic acid-sophorolipid for the control of foodborne pathogens. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100591] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Das AK, Nanda PK, Bandyopadhyay S, Banerjee R, Biswas S, McClements DJ. Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review. Compr Rev Food Sci Food Saf 2020; 19:2677-2700. [PMID: 33336977 DOI: 10.1111/1541-4337.12604] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 06/16/2020] [Accepted: 06/23/2020] [Indexed: 12/15/2022]
Abstract
Recently, there has been growing interest in implementing innovative nanoscience-based technologies to improve the health, safety, and quality of food products. A major thrust in this area has been to use nanoemulsions because they can easily be formulated with existing food ingredients and technologies. In particular, oil-in-water nanoemulsions, which consist of small oil droplets (<200 nm) dispersed in water, are being utilized as delivery systems for various hydrophobic substances in foods, including nutrients, nutraceuticals, antioxidants, antimicrobials, colors, and flavors. In this article, we focus on the application of nanoemulsion-based delivery systems for improving the quality, safety, nutritional profile, and sensory attributes of muscle foods, such as meat and fish. The article also critically reviews the formulation and fabrication of food-grade nanoemulsions, their potential benefits and limitations in muscle food systems.
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Affiliation(s)
- Arun K Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata, West Bengal, 700 037, India
| | - Pramod Kumar Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata, West Bengal, 700 037, India
| | - Samiran Bandyopadhyay
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata, West Bengal, 700 037, India
| | - Rituparna Banerjee
- Department of Livestock Products Technology, West Bengal University of Animal & Fishery Sciences, 37 & 68 K B Sarani, Kolkata, West Bengal, 700 037, India
| | - Subhasish Biswas
- Department of Livestock Products Technology, West Bengal University of Animal & Fishery Sciences, 37 & 68 K B Sarani, Kolkata, West Bengal, 700 037, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, 102 Holdsworth Way, Amherst, Massachusetts, MA 01003, USA
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28
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Mehmood Z, Sadiq MB, Khan MR. Gelatin nanocomposite films incorporated with magnetic iron oxide nanoparticles for shelf life extension of grapes. J Food Saf 2020. [DOI: 10.1111/jfs.12814] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Zaffar Mehmood
- School of Life SciencesForman Christian College (A Chartered University) Lahore Pakistan
| | - Muhammad Bilal Sadiq
- School of Life SciencesForman Christian College (A Chartered University) Lahore Pakistan
| | - Muhammad Rehan Khan
- School of Life SciencesForman Christian College (A Chartered University) Lahore Pakistan
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