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Corrêa-Filho LC, Santos Junior JRD, Ramos AV, Martinazzo AP, Habert AC, Carvalho CWPD, Soares AG, Tonon RV, Cabral LMC. Chitosan-based nanocomposite films with carnauba wax, rosin resin, and zinc oxide nanoparticles. Food Res Int 2024; 188:114475. [PMID: 38823838 DOI: 10.1016/j.foodres.2024.114475] [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: 11/17/2023] [Revised: 03/19/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
This work aimed to develop edible emulsion-based barriers in the form of chitosan composite films, with a focus on assessing the impacts of carnauba wax, rosin resin, and zinc oxide nanoparticles on their properties. Six films were produced by casting using chitosan as polymer base and glycerol as plasticizer. Acetic acid and polysorbate 80 were also used to facilitate the dissolution and mixing of the components. The six filmogenic solutions contained chitosan at 1.2% w/v, wax or resin content with 0 or 0.6% m/v and ZnO with 0 or 0.05% m/v. The dried films were characterized according to their chemical, barrier, mechanical, thermal and optical properties. All treatments resulted in flexible films. Chitosan films appeared smoother and more uniform under SEM imaging, while carnauba wax films displayed roughness due to their hydrophobic nature. Wax and resin films were less transparent and water soluble than the chitosan-only films. On the other hand, the addition of ZnO in the formulations increased the solubility of the films. The sorption degree was in line with the solubility results, i.e., films with ZnO presented higher sorption degree and solubility values. All treatments showed low or non-light UV transmission, indicating that the films provide good barrier to UV light. In the visible light region, films of resin with ZnO showed the lowest transmittance values, hence offering a good barrier to visible light. Among the evaluated films, chitosan, and resin films with ZnO nanoparticles were more rigid and resistant to deformation. Overall, films produced with rosin resin and ZnO nanoparticles showed potential improvements in barrier, mechanical, thermal, and optical properties, mainly due to their low water solubility, good UV protection and low permeability to water vapor and oxygen, which are suitable for using in formulations, intended to produce edible films and coatings.
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Affiliation(s)
| | | | - Andresa Viana Ramos
- Nanotechnology Engineering Program, COPPE, Federal University of Rio de Janeiro, 21941-972 Rio de Janeiro, RJ, Brazil
| | - Ana Paula Martinazzo
- Department of Agribusiness Engineering, Federal Fluminense University, 27255-125 Volta Redonda, RJ, Brazil
| | - Alberto Claudio Habert
- Nanotechnology Engineering Program, COPPE, Federal University of Rio de Janeiro, 21941-972 Rio de Janeiro, RJ, Brazil; Chemical Engineering Program, COPPE, Federal University of Rio de Janeiro, 21941-972 Rio de Janeiro, RJ, Brazil
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dos Santos JWS, Garcia VADS, Venturini AC, de Carvalho RA, da Silva CF, Yoshida CMP. Sustainable Coating Paperboard Packaging Material Based on Chitosan, Palmitic Acid, and Activated Carbon: Water Vapor and Fat Barrier Performance. Foods 2022; 11:foods11244037. [PMID: 36553777 PMCID: PMC9778014 DOI: 10.3390/foods11244037] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/09/2022] [Accepted: 12/10/2022] [Indexed: 12/23/2022] Open
Abstract
Synthetic polymer coatings impact the biodegradable behavior of cellulosic packaging material. The environmental consequences of food packaging disposal have increased consumer concern. The present study aimed to use natural polymer coatings incorporating palmitic acid and activated carbon applied to paperboard surfaces as a sustainable alternative to improve cellulosic packaging material's moisture and fat barrier properties, minimizing the environmental impact. The coating formulation was defined using a Factorial Experimental Design with independent variables: chitosan, palmitic acid, activated carbon concentrations, and the number of coating layers. The highest concentration of chitosan (2.0% w/w) filled the pores of the cellulosic paperboard network, supporting the compounds incorporated into the filmogenic matrix and improving the fat resistance. The water vapor permeability of the coated paperboard material (range: 101 ± 43 to 221 ± 13 g·d-1·m-2) was influenced by the hydrophobicity effect of palmitic acid, the non-polar characteristic of activated carbon, and the number of applied layers. The coating formulation selected was a chitosan concentration of 2.0% (w/w), a palmitic acid concentration of 1.8% (w/w), an activated carbon concentration of 1.2% (w/w), and an application of three layers. The coating provides the potential for a paperboard surface application, improving the cellulosic packaging material's fat and moisture barrier properties and maintaining biodegradability and recyclability.
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Affiliation(s)
| | | | - Anna Cecilia Venturini
- Institute of Ambiental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, Diadema 09913-030, Brazil
| | - Rosemary Aparecida de Carvalho
- Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13630-000, Brazil
- Correspondence: ; Tel.: +55-11-3565-4355
| | - Classius Ferreira da Silva
- Institute of Ambiental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, Diadema 09913-030, Brazil
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Butt MS, Akhtar M, Maan AA, Asghar M. Fabrication and characterization of carnauba wax-based films incorporated with sodium alginate/whey protein. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01636-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Susmita Devi L, Kalita S, Mukherjee A, Kumar S. Carnauba wax-based composite films and coatings: recent advancement in prolonging postharvest shelf-life of fruits and vegetables. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Akhtar M, Butt MS, Maan AA, Asghar M. Development and characterization of emulsion-based films incorporated with chitosan and sodium caseinate. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01422-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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SIQUEIRA RA, VERAS JML, SOUSA TLD, FARIAS PMD, OLIVEIRA FILHO JGD, BERTOLO MRV, EGEA MB, PLÁCIDO GR. Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.71421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Galus S, Gaouditz M, Kowalska H, Debeaufort F. Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films. Int J Mol Sci 2020; 21:ijms21249349. [PMID: 33302487 PMCID: PMC7764186 DOI: 10.3390/ijms21249349] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 11/26/2020] [Accepted: 11/27/2020] [Indexed: 11/19/2022] Open
Abstract
The aim of this study was to evaluate the effects of candelilla (CAN) or carnauba wax (CAR) incorporation on functional properties of edible sodium caseinate (CAS) films. Glycerol and Tween-80 were used as the plasticizer and the emulsifier, respectively. The results showed that the incorporation of waxes increased film opacity, total color differences (∆E), and mechanical resistance and reduced film lightness, water vapor permeability (WVP), and elongation at break. Scanning electron microscopy showed heterogeneous structure of emulsion films with regular distribution of lipid particles. A different internal arrangement was observed as a function of the film composition with both layered and incorporated film structure. Films containing candelilla wax exhibited more regular lipid reorganization, which resulted in better water vapor barrier efficacy and mechanical resistance in comparison to control films. The presence of Tween-80 resulted in better dispersion of lipid particles in film-forming solutions and lower water solubility, lightness, film opacity, and water vapor permeability, whereas the total color differences (∆E) were significantly larger and the improvement in mechanical properties was also achieved.
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Affiliation(s)
- Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland;
- Correspondence: ; Tel.: +48-22-59-37-579
| | - Margaux Gaouditz
- IUT-Dijon-Auxerre, Département Génie Biologique, 7 Boulevard Docteur Petitjean, B.P. 17867, F-21078 Dijon CEDEX, France; (M.G.); (F.D.)
| | - Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland;
| | - Frédéric Debeaufort
- IUT-Dijon-Auxerre, Département Génie Biologique, 7 Boulevard Docteur Petitjean, B.P. 17867, F-21078 Dijon CEDEX, France; (M.G.); (F.D.)
- BioEngineering Department, Université de Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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New approach in the development of edible films: The use of carnauba wax micro- or nanoemulsions in arrowroot starch-based films. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100589] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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El-Menshawe SF, Sayed OM, Abou Taleb HA, Saweris MA, Zaher DM, Omar HA. The use of new quinazolinone derivative and doxorubicin loaded solid lipid nanoparticles in reversing drug resistance in experimental cancer cell lines: A systematic study. J Drug Deliv Sci Technol 2020. [DOI: 10.1016/j.jddst.2020.101569] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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10
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Konjac glucomannan-based composite films fabricated in the presence of carnauba wax emulsion: hydrophobicity, mechanical and microstructural properties evaluation. Journal of Food Science and Technology 2019; 56:5138-5145. [PMID: 31741538 DOI: 10.1007/s13197-019-03932-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/01/2019] [Accepted: 07/08/2019] [Indexed: 10/26/2022]
Abstract
Despite the excellent characteristics of carnauba wax (CW), hydrophobicity in particular, its complementary effect on the enhancement of konjac glucomannan (KGM) films remains poorly documented. KGM is a promising food bio-packaging material with excellent film-forming abilities, which could be improved further through modification of its hydrophilic nature using CW. In this study, emulsified composite films (KW) of KGM incorporated with varied CW concentration levels (0%, 4%, 8%, 12%, 16% and 20% w/w) were successfully prepared by solvent casting method. Increasing CW in KW films significantly improved the hydrophobicity, barrier and mechanical properties. The recorded improvements in functional properties relative to KGM films include fivefold solubility reduction, twofold contact angle and strength increment, as well as significant increase in stretch (61%) and decrease in water vapour transmission rate (48%). Microstructure analyses using scanning electron microscopy demonstrated remarkable improvements in cohesiveness, smoothness and homogeneity in KW aggregates with higher CW concentrations. Generally, our findings reveal the potential use of KW films as food packaging material which could reduce the availability of unsafe and environmentally unfriendly food packages in the market.
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de Castro e Silva P, Pereira LAS, Lago AMT, Valquíria M, de Rezende ÉM, Carvalho GR, Oliveira JE, Marconcini JM. Physical-Mechanical and Antifungal Properties of Pectin Nanocomposites / Neem Oil Nanoemulsion for Seed Coating. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09592-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Effect of beeswax and carnauba wax addition on properties of gelatin films: A comparative study. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.09.011] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Viana RM, Sá NMSM, Barros MO, Borges MDF, Azeredo HMC. Nanofibrillated bacterial cellulose and pectin edible films added with fruit purees. Carbohydr Polym 2018; 196:27-32. [PMID: 29891296 DOI: 10.1016/j.carbpol.2018.05.017] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 05/02/2018] [Accepted: 05/04/2018] [Indexed: 11/24/2022]
Abstract
Bacterial cellulose (BC) is a water resistant and strong material for edible films. Previous studies have been conducted on edible films containing fruit purees, but not using BC. In this study, films with or without fruit (mango or guava) purees were prepared using different ratios of nanofibrillated BC (NFBC) to pectin. The addition of fruit purees increased water vapor permeability (in about 13-18 times), reduced tensile strength (in more than 90%) and modulus (in about 99%), and increased elongation (in about 13 times), due to plasticizing effects of fruit sugars and matrix dilution by the purees. The partial or total replacement of pectin with NFBC resulted in improved physical properties, making the films stronger, stiffer, more resistant to water, and with enhanced barrier to water vapor. Fruit containing films based on pectin are suggested for sachets, whereas applications for food wrapping or coating may benefit from the use of NFBC.
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Affiliation(s)
- Rayra Melo Viana
- Chemical Engineering Department, Federal University of Ceara, Campus Pici, 60455-760, Fortaleza, CE, Brazil
| | - Nádia M S M Sá
- Chemical Engineering Department, Federal University of Ceara, Campus Pici, 60455-760, Fortaleza, CE, Brazil
| | - Matheus O Barros
- Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Pici, 60511-110, Fortaleza, CE, Brazil
| | - Maria de Fátima Borges
- Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Pici, 60511-110, Fortaleza, CE, Brazil
| | - Henriette M C Azeredo
- Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Pici, 60511-110, Fortaleza, CE, Brazil; Embrapa Instrumentação, R. 15 de novembro, 1452, 13560-970, São Carlos, SP, Brazil.
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Rodrigues DC, Cunha AP, Silva LM, Rodrigues TH, Gallão MI, Azeredo HM. Emulsion films from tamarind kernel xyloglucan and sesame seed oil by different emulsification techniques. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Zhang S, Wei F, Han X. An edible film of sodium alginate/pullulan incorporated with capsaicin. NEW J CHEM 2018. [DOI: 10.1039/c8nj04249g] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Capsaicin, an active ingredient in red pepper, shows great antibacterial activity.
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Affiliation(s)
- Shen Zhang
- State Key Laboratory of Urban Water Resource and Environment
- School of Chemistry and Chemical Engineering
- Harbin Institute of Technology
- Harbin
- China
| | - Feng Wei
- State Key Laboratory of Urban Water Resource and Environment
- School of Chemistry and Chemical Engineering
- Harbin Institute of Technology
- Harbin
- China
| | - Xiaojun Han
- State Key Laboratory of Urban Water Resource and Environment
- School of Chemistry and Chemical Engineering
- Harbin Institute of Technology
- Harbin
- China
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Physicochemical and Antimicrobial Characterization of Beeswax-Starch Food-Grade Nanoemulsions Incorporating Natural Antimicrobials. Int J Mol Sci 2017; 18:ijms18122712. [PMID: 29244710 PMCID: PMC5751313 DOI: 10.3390/ijms18122712] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 12/05/2017] [Accepted: 12/10/2017] [Indexed: 11/16/2022] Open
Abstract
Nanoemulsions are feasible delivery systems of lipophilic compounds, showing potential as edible coatings with enhanced functional properties. The aim of this work was to study the effect of emulsifier type (stearic acid (SA), Tween 80 (T80) or Tween 80/Span 60 (T80/S60)) and emulsification process (homogenization, ultrasound or microfluidization) on nanoemulsion formation based on oxidized corn starch, beeswax (BW) and natural antimicrobials (lauric arginate and natamycin). The response variables were physicochemical properties, rheological behavior, wettability and antimicrobial activity of BW-starch nanoemulsions (BW-SN). The BW-SN emulsified using T80 and microfluidized showed the lowest droplet size (77.6 ± 6.2 nm), a polydispersion index of 0.4 ± 0.0 and whiteness index (WI) of 31.8 ± 0.8. This BW-SN exhibited a more negative ζ-potential: -36 ± 4 mV, and Newtonian flow behavior, indicating great stability. BW-SN antimicrobial activity was not affected by microfluidization nor the presence of T80, showing inhibition of the deteriorative fungi R. stolonifer, C. gloeosporioides and B. cinerea, and the pathogenic bacterium S. Saintpaul. In addition, regardless of emulsifier type and emulsification process, BW-SN applied on the tomato surface exhibited low contact angles (38.5° to 48.6°), resulting in efficient wettability (-7.0 mN/m to -8.9 mN/m). These nanoemulsions may be useful to produce edible coatings to preserve fresh-produce quality and safety.
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17
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Harnkarnsujarit N, Li Y. Structure-property modification of microcrystalline cellulose film using agar and propylene glycol alginate. J Appl Polym Sci 2017. [DOI: 10.1002/app.45533] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology; Faculty of Agro-Industry, Kasetsart University; Bangkok Thailand
- Center for Advanced Studies in Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University; Bangkok Thailand
| | - Yue Li
- Department of Packaging and Materials Technology; Faculty of Agro-Industry, Kasetsart University; Bangkok Thailand
- School of Food Science and Technology; Jiangnan University; Wuxi China
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18
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Caetano KDS, Hessel CT, Tondo EC, Flôres SH, Cladera-Olivera F. Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef. J Food Saf 2017. [DOI: 10.1111/jfs.12355] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Karine dos Santos Caetano
- Institute of Food Science and Technology; Federal University of Rio Grande do Sul (UFRGS) Food Science Department; Porto Alegre Rio Grande do Sul Brazil
| | - Claudia Titze Hessel
- Institute of Food Science and Technology; Federal University of Rio Grande do Sul (UFRGS) Food Science Department; Porto Alegre Rio Grande do Sul Brazil
| | - Eduardo Cesar Tondo
- Institute of Food Science and Technology; Federal University of Rio Grande do Sul (UFRGS) Food Science Department; Porto Alegre Rio Grande do Sul Brazil
| | - Simone Hickmann Flôres
- Institute of Food Science and Technology; Federal University of Rio Grande do Sul (UFRGS) Food Science Department; Porto Alegre Rio Grande do Sul Brazil
| | - Florencia Cladera-Olivera
- Institute of Food Science and Technology; Federal University of Rio Grande do Sul (UFRGS) Food Science Department; Porto Alegre Rio Grande do Sul Brazil
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19
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Ochoa TA, Almendárez BEG, Reyes AA, Pastrana DMR, López GFG, Belloso OM, González CR. Design and Characterization of Corn Starch Edible Films Including Beeswax and Natural Antimicrobials. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1800-4] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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de Araújo GKP, de Souza SJ, da Silva MV, Yamashita F, Gonçalves OH, Leimann FV, Shirai MA. Physical, antimicrobial and antioxidant properties of starch-based film containing ethanolic propolis extract. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12869] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Grace Kelly P. de Araújo
- Department of Food Technology and Engineering; Universidade Tecnológica Federal do Paraná; Campo Mourão PR Brazil
| | - Silvio J. de Souza
- Department of Food Technology and Engineering; Universidade Tecnológica Federal do Paraná; Campo Mourão PR Brazil
| | - Marcos V. da Silva
- Department of Food Technology and Engineering; Universidade Tecnológica Federal do Paraná; Campo Mourão PR Brazil
- Programa de Pós-graduação em Ciência de Alimentos; Universidade Estadual de Maringá; Avenida Colombo, 5790, Bloco J-45, Sala 16-A Maringá PR CEP 87.020-900 Brazil
| | - Fabio Yamashita
- Department of Food Science and Technology; Universidade Estadual de Londrina; Rodovia Celso Garcia Cid (PR 445), km 380, P. O. Box 10011 Londrina PR CEP 86057-970 Brazil
| | - Odinei H. Gonçalves
- Programa de Pós-graduação em Tecnologia de Alimentos; Universidade Tecnológica Federal do Paraná; Via Rosalina Maria dos Santos, 1233, P.O. Box 271 Campo Mourão PR CEP 87031-899 Brazil
| | - Fernanda V. Leimann
- Programa de Pós-graduação em Tecnologia de Alimentos; Universidade Tecnológica Federal do Paraná; Via Rosalina Maria dos Santos, 1233, P.O. Box 271 Campo Mourão PR CEP 87031-899 Brazil
| | - Marianne A. Shirai
- Programa de Pós-graduação em Tecnologia de Alimentos; Universidade Tecnológica Federal do Paraná; Via Rosalina Maria dos Santos, 1233, P.O. Box 271 Campo Mourão PR CEP 87031-899 Brazil
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Rutter CD, Zhang S, Rao CV. Engineering Yarrowia lipolytica for production of medium-chain fatty acids. Appl Microbiol Biotechnol 2015; 99:7359-68. [PMID: 26129951 DOI: 10.1007/s00253-015-6764-1] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2015] [Revised: 06/04/2015] [Accepted: 06/08/2015] [Indexed: 12/30/2022]
Abstract
Lipids are naturally derived products that offer an attractive, renewable alternative to petroleum-based hydrocarbons. While naturally produced long-chain fatty acids can replace some petroleum analogs, medium-chain fatty acid would more closely match the desired physical and chemical properties of currently employed petroleum products. In this study, we engineered Yarrowia lipolytica, an oleaginous yeast that naturally produces lipids at high titers, to produce medium-chain fatty acids. Five different acyl-acyl carrier protein (ACP) thioesterases with specificity for medium-chain acyl-ACP molecules were expressed in Y. lipolytica, resulting in formation of either decanoic or octanoic acid. These novel fatty acid products were found to comprise up to 40 % of the total cell lipids. Furthermore, the reduction in chain length resulted in a twofold increase in specific lipid productivity in these engineered strains. The medium-chain fatty acids were found to be incorporated into all lipid classes.
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Affiliation(s)
- Charles D Rutter
- Department of Chemical and Biomolecular Engineering, University of Illinois-Urbana Champaign, 600 S. Mathews Ave, Urbana, IL, 61801, USA
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