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Mirres ACDM, Vieira IRS, Tessaro L, da Silva BD, de Andrade JC, da Silva AA, Carvalho NMF, de Sousa AMF, Conte-Junior CA. Nanocomposite Films of Babassu Coconut Mesocarp and Green ZnO Nanoparticles for Application in Antimicrobial Food Packaging. Foods 2024; 13:1895. [PMID: 38928835 PMCID: PMC11203357 DOI: 10.3390/foods13121895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2024] [Revised: 06/12/2024] [Accepted: 06/14/2024] [Indexed: 06/28/2024] Open
Abstract
In this work, novel nanocomposite films based on babassu coconut mesocarp and zinc oxide nanoparticles (ZnO NPs), synthesized by a green route, were produced for application as food packaging films. The films were prepared using the casting method containing different contents of ZnO NPs (0 wt%, 0.1 wt%, 0.5 wt%, and 1.0 wt%). The films were characterized by Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), instrumental color analysis, and optical properties. The water vapor permeability (WVP) and tensile strength of films were also determined. The antimicrobial activity of the films against cooked turkey ham samples contaminated with Staphylococcus aureus was investigated. The results showed that incorporating ZnO NPs into babassu mesocarp matrices influenced the structure of the biopolymer chains and the color of the films. The BM/ZnO-0.5 film (0.5 wt% ZnO NPs) showed better thermal, mechanical, and WVP properties. Furthermore, the synergistic effect of babassu mesocarp and ZnO NPs in the BM/ZnO-0.5 film improved the antimicrobial properties of the material, reducing the microbial count of S. aureus in cooked turkey ham samples stored under refrigeration for 7 days. Thus, the films produced in this study showed promising antimicrobial packaging materials for processed foods.
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Affiliation(s)
- Ana Carolina de Morais Mirres
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil; (A.C.d.M.M.); (B.D.d.S.); (J.C.d.A.); (C.A.C.-J.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Italo Rennan Sousa Vieira
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil; (A.C.d.M.M.); (B.D.d.S.); (J.C.d.A.); (C.A.C.-J.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Leticia Tessaro
- Institute of Chemistry (IQ), Federal University of Lavras (UFLA), Lavras 37203-202, MG, Brazil;
| | - Bruno Dutra da Silva
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil; (A.C.d.M.M.); (B.D.d.S.); (J.C.d.A.); (C.A.C.-J.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Jelmir Craveiro de Andrade
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil; (A.C.d.M.M.); (B.D.d.S.); (J.C.d.A.); (C.A.C.-J.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
| | - Arianne Aparecida da Silva
- Institute of Chemistry (IQ), Rio de Janeiro State University (UERJ), São Francisco Xavier, 524, Maracanã, Rio de Janeiro 20550-900, RJ, Brazil; (A.A.d.S.); (N.M.F.C.); (A.M.F.d.S.)
| | - Nakédia M. F. Carvalho
- Institute of Chemistry (IQ), Rio de Janeiro State University (UERJ), São Francisco Xavier, 524, Maracanã, Rio de Janeiro 20550-900, RJ, Brazil; (A.A.d.S.); (N.M.F.C.); (A.M.F.d.S.)
| | - Ana Maria Furtado de Sousa
- Institute of Chemistry (IQ), Rio de Janeiro State University (UERJ), São Francisco Xavier, 524, Maracanã, Rio de Janeiro 20550-900, RJ, Brazil; (A.A.d.S.); (N.M.F.C.); (A.M.F.d.S.)
| | - Carlos Adam Conte-Junior
- Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil; (A.C.d.M.M.); (B.D.d.S.); (J.C.d.A.); (C.A.C.-J.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil
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Ruan H, Aulova A, Ghai V, Pandit S, Lovmar M, Mijakovic I, Kádár R. Polysaccharide-based antibacterial coating technologies. Acta Biomater 2023; 168:42-77. [PMID: 37481193 DOI: 10.1016/j.actbio.2023.07.023] [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: 03/28/2023] [Revised: 06/16/2023] [Accepted: 07/17/2023] [Indexed: 07/24/2023]
Abstract
To tackle antimicrobial resistance, a global threat identified by the United Nations, is a common cause of healthcare-associated infections (HAI) and is responsible for significant costs on healthcare systems, a substantial amount of research has been devoted to developing polysaccharide-based strategies that prevent bacterial attachment and biofilm formation on surfaces. Polysaccharides are essential building blocks for life and an abundant renewable resource that have attracted much attention due to their intrinsic remarkable biological potential antibacterial activities. If converted into efficient antibacterial coatings that could be applied to a broad range of surfaces and applications, polysaccharide-based coatings could have a significant potential global impact. However, the ultimate success of polysaccharide-based antibacterial materials will be determined by their potential for use in manufacturing processes that are scalable, versatile, and affordable. Therefore, in this review we focus on recent advances in polysaccharide-based antibacterial coatings from the perspective of fabrication methods. We first provide an overview of strategies for designing polysaccharide-based antimicrobial formulations and methods to assess the antibacterial properties of coatings. Recent advances on manufacturing polysaccharide-based coatings using some of the most common polysaccharides and fabrication methods are then detailed, followed by a critical comparative overview of associated challenges and opportunities for future developments. STATEMENT OF SIGNIFICANCE: Our review presents a timely perspective by being the first review in the field to focus on advances on polysaccharide-based antibacterial coatings from the perspective of fabrication methods along with an overview of strategies for designing polysaccharide-based antimicrobial formulations, methods to assess the antibacterial properties of coatings as well as a critical comparative overview of associated challenges and opportunities for future developments. Meanwhile this work is specifically targeted at an audience focused on featuring critical information and guidelines for developing polysaccharide-based coatings. Including such a complementary work in the journal could lead to further developments on polysaccharide antibacterial applications.
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Affiliation(s)
- Hengzhi Ruan
- Department of Industrial and Materials Science, Chalmers University of Technology, 412 96 Göteborg, Sweden
| | - Alexandra Aulova
- Department of Industrial and Materials Science, Chalmers University of Technology, 412 96 Göteborg, Sweden
| | - Viney Ghai
- Department of Industrial and Materials Science, Chalmers University of Technology, 412 96 Göteborg, Sweden
| | - Santosh Pandit
- Department of Biology and Biological Engineering, Chalmers University of Technology, 412 96 Göteborg, Sweden
| | - Martin Lovmar
- Department of Biology and Biological Engineering, Chalmers University of Technology, 412 96 Göteborg, Sweden; Wellspect Healthcare AB, 431 21 Mölndal, Sweden
| | - Ivan Mijakovic
- Department of Biology and Biological Engineering, Chalmers University of Technology, 412 96 Göteborg, Sweden; The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, 2800 Kongens Lyngby, Denmark.
| | - Roland Kádár
- Department of Industrial and Materials Science, Chalmers University of Technology, 412 96 Göteborg, Sweden; Wallenberg Wood Science Centre (WWSC), Chalmers University of Technology, 412 96 Göteborg, Sweden.
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Santana I, Matheus JRV, Serrano Pinheiro de Souza T, Silva GAD, Lacerda ECQ, Araújo JC, Brotto LI, Silva RMD, Laurino NM, Schallitz T, Ferreira WA, Fai AEC. Insights into Developing Persimmon-based Food Products: Bibliometric Analysis and the Innovative Formulation of Chutney and Ketchup. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2060159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Isabelle Santana
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Julia Rabelo Vaz Matheus
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (unirio), Rio de Janeiro, Brazil
| | | | - Genilton Alves da Silva
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Ellen Cristina Quirino Lacerda
- Department of Basic and Experimental Nutrition, Instituto de Nutrição Josué de Castro (injc), Federal University of Rio de Janeiro (ufrj), Rio de Janeiro, Brazil
| | - Julia Chactoura Araújo
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Lais Irencio Brotto
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Rayanne Menezes da Silva
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Natália Martins Laurino
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Tatiane Schallitz
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Wagner Andrade Ferreira
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (uerj), Rio de Janeiro, Brazil
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (unirio), Rio de Janeiro, Brazil
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