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Nunes C, Silva M, Farinha D, Sales H, Pontes R, Nunes J. Edible Coatings and Future Trends in Active Food Packaging-Fruits' and Traditional Sausages' Shelf Life Increasing. Foods 2023; 12:3308. [PMID: 37685240 PMCID: PMC10486622 DOI: 10.3390/foods12173308] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/16/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues and reduce plastic waste, researchers are developing sustainable active packaging systems, including edible packaging made from industry residues. These innovations aim to increase food safety and quality, extend shelf life, and reduce plastic and food waste. Particularly important in the context of the growing demand for fresh and minimally processed fruits, edible coatings have emerged as a potential solution that offers numerous advantages in maintaining fruit quality. In addition to fruit, edible coatings have also been investigated for animal-based foods to meet the demand for high-quality, chemical-free food and extended shelf life. These products globally consumed can be susceptible to the growth of harmful microorganisms and spoilage. One of the main advantages of using edible coatings is their ability to preserve meat quality and freshness by reducing undesirable physicochemical changes, such as color, texture, and moisture loss. Furthermore, edible coatings also contribute to the development of a circular bioeconomy, promoting sustainability in the food industry. This paper reviews the antimicrobial edible coatings investigated in recent years in minimally processed fruits and traditional sausages. It also approaches bionanocomposites as a recently emerged technology with potential application in food quality and safety.
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Affiliation(s)
| | | | - Diana Farinha
- Association BLC3–Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição 2, Lagares da Beira, 3405-155 Oliveira do Hospital, Portugal; (C.N.); (M.S.); (H.S.); (R.P.); (J.N.)
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2
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Investigation on the potential of applying bio-based edible coatings for horticultural products exemplified with cucumbers. Curr Res Food Sci 2022; 6:100407. [PMID: 36510596 PMCID: PMC9735265 DOI: 10.1016/j.crfs.2022.100407] [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: 08/01/2022] [Revised: 11/04/2022] [Accepted: 11/30/2022] [Indexed: 12/09/2022] Open
Abstract
Plastic packaging for fresh horticultural produce has many advantages but generates plastic waste and ecological alternatives are required. Edible coatings can retard many processes related to loss of quality. Hydrophobic lipid-based coatings are preferably applied for fresh fruits and vegetables. The approval of such coatings for products with edible peels in EU is increasingly under discussion. However, investigations on the efficiency of various edible coatings on soft-skinned fruit and vegetables are rare and it is currently unclear whether the consumer will accept them. Therefore, this study investigates (1) important characteristics of a lipid-based coating and (2) its ability to maintain the post-harvest quality of fresh cucumbers. This was evaluated by a comparative storage test under common suboptimal retail conditions (20 °C; 65% RH). The study also evaluates (3) the general perception of consumers about and their acceptance of the application of edible coatings on fresh fruit and vegetables with edible peels. The investigated coating was able to drastically reduce water loss (54-68%) and fruit respiration (approx. 33%) of fresh cucumber. The reduction of tissue stiffness was delayed by 2 days, thus, prolonged shelf life. Majority of consumer (77%) endorse the application of edible coatings as an alternative to plastic packaging, but emphasized important requirements for them.
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Ranjith FH, Muhialdin BJ, Arroo R, Yusof NL, Mohammed NK, Meor Hussin AS. Lacto-fermented polypeptides integrated with edible coatings for mango (Mangifera indica L.) bio-preservation. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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4
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Yousefi M, Nematollahi A, Shadnoush M, Mortazavian AM, Khorshidian N. Antimicrobial Activity of Films and Coatings Containing Lactoperoxidase System: A Review. Front Nutr 2022; 9:828065. [PMID: 35308287 PMCID: PMC8931696 DOI: 10.3389/fnut.2022.828065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Accepted: 01/31/2022] [Indexed: 11/13/2022] Open
Abstract
The production of safe and healthy foodstuffs is considered as one of the most important challenges in the food industry, and achieving this important goal is impossible without using various processes and preservatives. However, recently, there has been a growing concern about the use of chemical preservatives and attention has been focused on minimal process and/or free of chemical preservatives in food products. Therefore, researchers and food manufacturers have been induced to utilize natural-based preservatives such as antimicrobial enzymes in their production. Lactoperoxidase, as an example of antimicrobial enzymes, is the second most abundant natural enzyme in the milk and due to its wide range of antibacterial activities, it could be potentially applied as a natural preservative in various food products. On the other hand, due to the diffusion of lactoperoxidase into the whole food matrix and its interaction and/or neutralization with food components, the direct use of lactoperoxidase in food can sometimes be restricted. In this regard, lactoperoxidase can be used as a part of packaging material, especially edible and coating, to keep its antimicrobial properties to extend food shelf-life and food safety maintenance. Therefore, this study aims to review various antimicrobial enzymes and introduce lactoperoxidase as a natural antimicrobial enzyme, its antimicrobial properties, and its functionality in combination with an edible film to extend the shelf-life of food products.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Mahdi Shadnoush
- Department of Clinical Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- *Correspondence: Nasim Khorshidian
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5
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Zhang W, Rhim JW. Functional edible films/coatings integrated with lactoperoxidase and lysozyme and their application in food preservation. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108670] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Abad I, Conesa C, Sánchez L. Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review. MATERIALS 2021; 14:ma14237358. [PMID: 34885510 PMCID: PMC8658689 DOI: 10.3390/ma14237358] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 11/23/2021] [Accepted: 11/23/2021] [Indexed: 12/15/2022]
Abstract
Lactoferrin (LF) is a whey protein with various and valuable biological activities. For this reason, LF has been used as a supplement in formula milk and functional products. However, it must be considered that the properties of LF can be affected by technological treatments and gastrointestinal conditions. In this article, we have revised the literature published on the research done during the last decades on the development of various technologies, such as encapsulation or composite materials, to protect LF and avoid its degradation. Multiple compounds can be used to conduct this protective function, such as proteins, including those from milk, or polysaccharides, like alginate or chitosan. Furthermore, LF can be used as a component in complexes, nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver other bioactive compounds, such as essential oils or probiotics. Additionally, LF can be part of systems to deliver drugs or to apply certain therapies to target cells expressing LF receptors. These systems also allow improving the detection of gliomas and have also been used for treating some pathologies, such as different types of tumours. Finally, the application of LF in edible and active films can be effective against some contaminants and limit the increase of the natural microbiota present in meat, for example, becoming one of the most interesting research topics in food technology.
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Affiliation(s)
- Inés Abad
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
- Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
| | - Celia Conesa
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain; (I.A.); (C.C.)
- Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
- Correspondence: ; Tel.: +34-976-761-585
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7
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Daniloski D, Petkoska AT, Lee NA, Bekhit AED, Carne A, Vaskoska R, Vasiljevic T. Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.024] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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8
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Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.022] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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9
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Tonoyan L, Montagner D, Friel R, O'Flaherty V. Antimicrobials offered from nature: Peroxidase-catalyzed systems and their mimics. Biochem Pharmacol 2020; 182:114281. [PMID: 33075313 DOI: 10.1016/j.bcp.2020.114281] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 10/07/2020] [Accepted: 10/08/2020] [Indexed: 10/23/2022]
Abstract
The control of antimicrobial resistance requires the development of novel antimicrobial alternatives and naturally occurring peroxidase-catalyzed systems may be of great value in this era of emerging antimicrobial resistance. In the peroxidase system, a peroxidase enzyme catalyzes the oxidation of a halide/pseudohalide, at the expense of hydrogen peroxide, to generate reactive products with broad antimicrobial properties. The appropriate use of peroxidase systems needs a better understanding of the identities and properties of the generated antimicrobial oxidants, specific targets in bacterial cells, their mode of action and the factors favoring or limiting their activity. Here, the ABCs (antibacterial activity, bacterial "backtalk" and cytotoxicity) of these systems and their mimics are discussed. Particular attention is paid to the concomitant use of thiocyanate and iodide dual substrates in peroxidase/peroxidase-free systems with implications on their antimicrobial activity. This review also provides a summary of actual applications of peroxidase systems as bio-preservatives in oral healthcare, milk industry, food/feed specialties and related products, mastitis and wound treatment; lastly, this review points to opportunities for further research and potential applications.
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Affiliation(s)
- Lilit Tonoyan
- Department of Microbiology, School of Natural Sciences and Ryan Institute, National University of Ireland Galway, Galway, Ireland.
| | - Diego Montagner
- Department of Chemistry, Maynooth University, Maynooth, Ireland; Kathleen Lonsdale Institute for Human Health Research, Maynooth University, Maynooth, Ireland
| | - Ruairi Friel
- Westway Health, Unit 120, Business Innovation Centre, National University of Ireland Galway, Galway, Ireland
| | - Vincent O'Flaherty
- Department of Microbiology, School of Natural Sciences and Ryan Institute, National University of Ireland Galway, Galway, Ireland.
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Bharti SK, Pathak V, Alam T, Arya A, Basak G, Awasthi MG. Materiality of Edible Film Packaging in Muscle Foods: A Worthwhile Conception. ACTA ACUST UNITED AC 2020. [DOI: 10.1007/s41783-020-00087-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
AbstractMuscle foods are extremely extensive food products that are relished throughout the world. They are known for their exclusive nutritional content and bio-availability however, at the same time, they also provide apposite media for the growth of pathogenic and spoilage microorganisms. Packaging seems to be a substantial approach to overcome this problem, but most of the packaging involves the usage of non-biodegradable and non-renewable material like plastic, nylon, polyester, etc. The alarming situation caused by synthetic material has been realized worldwide and several scientists, agencies, and the food industry are working globally to explore materials that are derived from the natural source. Biodegradable films are an excellent alternative to conventional plastics. These biodegradable films and coatings are derived from various biological sources and are receiving considerable importance in recent years. Different meat and meat product needs specific packaging condition and these active, composite bio-based films are having a wide potential in the meat sector. This review gathers the research and findings over the period of time-related to biodegradable edible film applied to muscle foods.
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Ehsani A, Hashemi M, Afshari A, Aminzare M, Raeisi M, Zeinali T. Effect of different types of active biodegradable films containing lactoperoxidase system or sage essential oil on the shelf life of fish burger during refrigerated storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108633] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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Olawuyi IF, Park JJ, Lee JJ, Lee WY. Combined effect of chitosan coating and modified atmosphere packaging on fresh-cut cucumber. Food Sci Nutr 2019; 7:1043-1052. [PMID: 30918647 PMCID: PMC6418467 DOI: 10.1002/fsn3.937] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 12/04/2018] [Accepted: 12/26/2018] [Indexed: 11/10/2022] Open
Abstract
Fresh-cut cucumber was coated with different concentrations of edible chitosan solutions and packaged in air-, nitrogen-, and argon-based MA to preserve quality and extend shelf life. The effectiveness of individual and combined treatments on some quality parameters was examined at intervals during 12 days storage at a temperature of 5°C. The concentration of chitosan solutions significantly affected the performance of fresh-cut cucumber in MA packages. Improved quality retention and reduced carbon dioxide production were observed in chitosan-coated fresh-cut samples. Argon-based MA packaged samples exhibited better potential than air and nitrogen-based MA packaging in retarding tissue respiration, physiological changes, chlorophyll degradation, and extending shelf life of fresh-cut cucumber. Combined chitosan coating with MA packaging maintained quality, microbial safety, and extended the shelf life of fresh-cut cucumber.
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Affiliation(s)
| | - Jong Jin Park
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
| | - Jae Jun Lee
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
| | - Won Young Lee
- School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
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13
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Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.051] [Citation(s) in RCA: 185] [Impact Index Per Article: 30.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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14
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Bugatti V, Sorrentino A, Gorrasi G. Encapsulation of Lysozyme into halloysite nanotubes and dispersion in PLA: Structural and physical properties and controlled release analysis. Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.06.024] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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Aziz M, Karboune S. Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review. Crit Rev Food Sci Nutr 2017; 58:486-511. [PMID: 27437876 DOI: 10.1080/10408398.2016.1194256] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Synthetic preservatives are widely used by the food industry to control the growth of spoilage and pathogenic microorganisms and to inhibit the process of lipid oxidation extending the shelf-life, quality and safety of food products. However, consumer's preference for natural food additives and concern regarding the safety of synthetic preservatives prompted the food industry to look for natural alternatives. Natural antimicrobials, including plant extracts and their essential oils, enzymes, peptides, bacteriocins, bacteriophages, and fermented ingredients have all been shown to have the potential for use as alternatives to chemical antimicrobials. Some spices, herbs and other plant extracts were also reported to be strong antioxidants. The antimicrobial/antioxidant activities of some plant extracts and/or their essential oils are mainly due to the presence of some major bioactive compounds, including phenolic acids, terpenes, aldehydes, and flavonoids. The proposed mechanisms of action of these natural preservatives are reported. An overview of the research done on the direct incorporation of natural preservatives agents into meat and poultry products as well as fruit and vegetables to extend their shelf-life is presented. The development of edible packaging materials containing natural preservatives is growing and their applications in selected food products are also presented in this review.
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Affiliation(s)
- Marya Aziz
- a Department of Food Science and Agricultural Chemistry , McGill University , Quebec , Canada
| | - Salwa Karboune
- a Department of Food Science and Agricultural Chemistry , McGill University , Quebec , Canada
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16
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State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications. COATINGS 2017. [DOI: 10.3390/coatings7040056] [Citation(s) in RCA: 117] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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17
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Ozer BBP, Uz M, Oymaci P, Altinkaya SA. Development of a novel strategy for controlled release of lysozyme from whey protein isolate based active food packaging films. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.07.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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18
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Nguyen Van Long N, Joly C, Dantigny P. Active packaging with antifungal activities. Int J Food Microbiol 2016; 220:73-90. [DOI: 10.1016/j.ijfoodmicro.2016.01.001] [Citation(s) in RCA: 108] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 12/02/2015] [Accepted: 01/03/2016] [Indexed: 01/14/2023]
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19
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Jasour MS, Ehsani A, Mehryar L, Naghibi SS. Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1373-8. [PMID: 25060563 DOI: 10.1002/jsfa.6838] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 07/17/2014] [Accepted: 07/18/2014] [Indexed: 05/09/2023]
Abstract
BACKGROUND As a result of consumers' concerns about chemicals there is a particular interest in the food industry to use natural bio-preservatives such as antimicrobial enzymes for antimicrobial packaging. Based on the antimicrobial activity of the lactoperoxidase system (LPOS), the present study evaluated the coating effect of LPOS incorporated into chitosan solution (CH) on the quality and shelf life extension of rainbow trout during refrigerated storage (4 ± 1 °C), for a period of 16 days. RESULTS The results indicated that samples of the CH+LPOS group had significantly lower numbers of Shewanella putrefaciens, Pseudomonas fluorescens, and psychrotrophic and mesophilic bacteria than did the CH and control group during the entire storage period. Total volatile basic nitrogen (TVB-N) levels for the CH+LPOS samples (22.07 mg 100 g(-1)) did not exceed the limit of consumption (30-35 mg N 100 g(-1)), while the CH (31.03 mg 100 g(-1) ) and control groups (37.78 mg 100 g(-1) ) reached this level at days 12 and 16, respectively. Thiobarbituric acid values of the CH and CH+LPOS samples, ranged between 0.49 and 0.51 on day 0 and 4.59-4.66 mg kg(-1) on day 16, were significantly lower (P < 0.05) than the corresponding values of the control samples (0.47 on day 0 to 4.78 mg kg(-1) on day 16 of storage) during the chilled storage period. CONCLUSION The coating treatments (CH and CH+LPOS) extended the shelf life of trout fillets by at least 4 days as compared to the control samples, so that they showed moderate to high acceptability in all investigated sensory attributes even on the 16th day of storage.
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Martiñon ME, Moreira RG, Castell-Perez ME, Gomes C. Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo L.) stored at 4 °C. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.11.043] [Citation(s) in RCA: 85] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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Development of antimicrobial defatted soybean meal-based edible films incorporating the lactoperoxidase system by heat pressing. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.07.035] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Antimicrobial edible defatted soybean meal-based films incorporating the lactoperoxidase system. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.05.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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25
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Junqueira-Gonçalves MP, Alarcón E, Niranjan K. Development of antifungal packaging for berries extruded from recycled PET. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.03.031] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Dhall RK. Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review. Crit Rev Food Sci Nutr 2013; 53:435-50. [DOI: 10.1080/10408398.2010.541568] [Citation(s) in RCA: 320] [Impact Index Per Article: 29.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Freiburghaus C, Lindmark-Månsson H, Paulsson M, Oredsson S. Reduction of ultraviolet light-induced DNA damage in human colon cancer cells treated with a lactoferrin-derived peptide. J Dairy Sci 2012; 95:5552-60. [DOI: 10.3168/jds.2011-5279] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2011] [Accepted: 05/20/2012] [Indexed: 11/19/2022]
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28
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Listeria monocytogenes inhibition by defatted mustard meal-based edible films. Int J Food Microbiol 2012; 153:99-105. [DOI: 10.1016/j.ijfoodmicro.2011.10.022] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2011] [Revised: 10/15/2011] [Accepted: 10/25/2011] [Indexed: 11/17/2022]
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Abstract
Research groups and the food and pharmaceutical industries recognize edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability, quality, safety, variety, and convenience for consumers. Recent studies have explored the ability of biopolymer-based food packaging materials to carry and control-release active compounds. As diverse edible packaging materials derived from various by-products or waste from food industry are being developed, the dry thermoplastic process is advancing rapidly as a feasible commercial edible packaging manufacturing process. The employment of nanocomposite concepts to edible packaging materials promises to improve barrier and mechanical properties and facilitate effective incorporation of bioactive ingredients and other designed functions. In addition to the need for a more fundamental understanding to enable design to desired specifications, edible packaging has to overcome challenges such as regulatory requirements, consumer acceptance, and scaling-up research concepts to commercial applications.
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Affiliation(s)
- Theeranun Janjarasskul
- Department of Food Science and Technology, University of California, Davis, California 95616-8686, USA.
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30
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Uz M, Altınkaya SA. Development of mono and multilayer antimicrobial food packaging materials for controlled release of potassium sorbate. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.05.003] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Valencia-Chamorro SA, Palou L, del Río MA, Pérez-Gago MB. Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review. Crit Rev Food Sci Nutr 2011; 51:872-900. [DOI: 10.1080/10408398.2010.485705] [Citation(s) in RCA: 139] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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32
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Ye M, Neetoo H, Chen H. Prior frozen storage enhances the effect of edible coatings against Listeria monocytogenes on cold-smoked salmon during subsequent refrigerated storage. J Appl Microbiol 2011; 111:865-76. [PMID: 21794035 DOI: 10.1111/j.1365-2672.2011.05111.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS Listeria monocytogenes is a major safety concern for ready-to-eat foods. The overall objective of this study was to investigate whether prior frozen storage could enhance the efficacy of edible coatings against L. monocytogenes on cold-smoked salmon during subsequent refrigerated storage. METHODS AND RESULTS A formulation consisting of sodium lactate (SL, 1·2-2·4%) and sodium diacetate (SD, 0·125-0·25%) or 2·5% Opti.Form (a commercial formulation of SL and SD) was incorporated into each of five edible coatings: alginate, κ-carrageenan, pectin, gelatin and starch. The coatings were applied onto the surface of cold-smoked salmon slices inoculated with L. monocytogenes at a level of 500 CFU cm⁻². In the first phase, the slices were first frozen at -18°C for 6 days and stored at 22°C for 6 days. Alginate, gelatin and starch appeared to be the most effective carriers. In the second phase, cold-smoked salmon slices were inoculated with L. monocytogenes, coated with alginate, gelatin or starch with or without the antimicrobials and stored frozen at -18°C for 12 months. Every 2 months, samples were removed from the freezer and kept at 4°C for 30 days. Prior frozen storage at -18°C substantially enhanced the antilisterial efficacy of the edible coatings with or without antimicrobials during the subsequent refrigerated storage. CONCLUSIONS Plain coatings with ≥ 2 months frozen storage and antimicrobial edible coatings represent an effective intervention to inhibit the growth of L. monocytogenes on cold-smoked salmon. SIGNIFICANCE AND IMPACT OF THE STUDY This study demonstrates the effectiveness of the conjunct application of frozen storage and edible coatings to control the growth of L. monocytogenes to enhance the microbiological safety of cold-smoked salmon.
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Affiliation(s)
- M Ye
- Department of Animal and Food Sciences, University of Delaware, Newark, DE, USA
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Avila-Sosa R, Hernández-Zamoran E, López-Mendoza I, Palou E, Jiménez Munguía MT, Nevárez-Moorillón GV, López-Malo A. Fungal inactivation by Mexican oregano (Lippia berlandieri Schauer) essential oil added to amaranth, chitosan, or starch edible films. J Food Sci 2010; 75:M127-33. [PMID: 20492301 DOI: 10.1111/j.1750-3841.2010.01524.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Edible films can incorporate antimicrobial agents to provide microbiological stability, since they can be used as carriers of a wide number of additives that can extend product shelf life and reduce the risk of pathogenic bacteria growth on food surfaces. Addition of antimicrobial agents to edible films offers advantages such as the use of low antimicrobial concentrations and low diffusion rates. The aim of this study was to evaluate inhibition of Aspergillus niger and Penicillium spp. by selected concentrations of Mexican oregano (Lippia berlandieri Schauer) essential oil added to amaranth, chitosan, or starch edible films. Oregano essential oil was characterized by gas chromatography-mass spectrometry (GC/MS) analysis. Amaranth, chitosan, and starch edible films were formulated with essential oil concentrations of 0%, 0.25%, 0.50%, 0.75%, 1%, 2%, and 4%. Mold radial growth was evaluated inoculating spores in 2 ways: edible films were placed over inoculated agar, Film/Inoculum mode (F/I), or the edible films were first placed in the agar and then films were inoculated, Inoculum/Film mode (I/F). The modified Gompertz model adequately described growth curves. There was no significant difference (P > 0.05) in growth parameters between the 2 modes of inoculation. Antifungal effectiveness of edible films was starch > chitosan > amaranth. In starch edible films, both studied molds were inhibited with 0.50% of essential oil. Edible films added with Mexican oregano essential oil could improve the quality of foods by controlling surface growth of molds.
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Affiliation(s)
- Raúl Avila-Sosa
- Dept. de Ingeniería Química y Alimentos, Univ. de las Américas Puebla, Cholula, Pue 72820, Mexico
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Yener FYG, Korel F, Yemenicioğlu A. Antimicrobial activity of lactoperoxidase system incorporated into cross-linked alginate films. J Food Sci 2009; 74:M73-9. [PMID: 19323761 DOI: 10.1111/j.1750-3841.2009.01057.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
In this study, the antimicrobial effect of lactoperoxidase (LPS) incorporated alginate films was investigated on Escherichia coli (NRRL B-3008), Listeria innocua (NRRL B-33314), and Pseudomonas fluorescens (NRRL B-253) in presence of different concentrations of H(2)O(2) (0.2, 0.4, and 0.8 mM) and KSCN (1, 2, and 4 mM). The incorporation of 70 nmol ABTS/min/cm(2) LPS into alginate films gave 0.66 to 0.85 nmol ABTS/min/cm(2) enzyme activity at 0.2 to 0.8 mM H(2)O(2) concentration range. The antimicrobial activity of LPS system on target bacteria changed according to the concentrations of KSCN and H(2)O(2). The growth of all tested bacteria was prevented for a 6-h period by applying LPS system in presence of 0.4 or 0.8 mM H(2)O(2) and 4 mM KSCN. At 0.8 mM H(2)O(2) and 4 mM KSCN, the LPS system also inhibited growth of L. innocua and P. fluorescens for a 24-h incubation period, whereas E. coli growth could not be inhibited for 24 h under these conditions. At 0.2 mM H(2)O(2) and 1 to 4 mM KSCN, a considerable inhibitory effect was obtained only on P. fluorescens. The decreasing order of the resistance of studied bacteria to LPS system is as follows: E. coli, L. innocua, and P. fluorescens. The developed antimicrobial system has a good potential for use in meat, poultry, and seafood since alginate coatings are already used in these products. Further studies are needed to test the LPS incorporated edible films in real food systems.
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Affiliation(s)
- Fatih Y G Yener
- Food Engineering Dept, Faculty of Engineering, Izmir Inst of Technology, Urla, Izmir, Turkey
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Freiburghaus C, Janicke B, Lindmark-Månsson H, Oredsson S, Paulsson M. Lactoferricin treatment decreases the rate of cell proliferation of a human colon cancer cell line. J Dairy Sci 2009; 92:2477-84. [DOI: 10.3168/jds.2008-1851] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Rojas-Graü MA, Oms-Oliu G, Soliva-Fortuny R, Martín-Belloso O. The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01911.x] [Citation(s) in RCA: 129] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Valencia-Chamorro SA, Pérez-Gago MB, Del Río MA, Palou L. Curative and preventive activity of hydroxypropyl methylcellulose-lipid edible composite coatings containing antifungal food additives to control citrus postharvest green and blue molds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:2770-7. [PMID: 19256514 DOI: 10.1021/jf803534a] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Edible composite coatings based on hydroxypropyl methylcellulose (HPMC), lipid components (beeswax and shellac), and food preservatives with antifungal properties were evaluated in vivo on clementine mandarins cv. Clemenules, hybrid mandarins cv. Ortanique, and oranges cv. Valencia. Their curative and preventive activity against citrus postharvest green (GM) and blue molds (BM), caused by Penicillium digitatum (PD) or Penicillium italicum (PI), respectively, were determined. Fruits were artificially inoculated before or after the application of the coatings and incubated up to 7 days at 20 degrees C. Selected food preservatives included mineral salts, organic acid salts, parabens, and 2-deoxy-d-glucose. Inoculated but uncoated fruits were used as controls. For curative activity, HPMC-lipid edible composite coatings containing sodium benzoate (SB) were most effective in reducing the incidence and severity of GM on clementine mandarins cv. Clemenules (86 and 90%, respectively). On this cultivar, the reduction in GM incidence by the SB-based coating was twice that of potassium sorbate (PS)-based coating. On mandarins cv. Ortanique, PS- and SB-based coatings reduced the incidence of GM and BM by more than 40 and 21%, respectively. However, the HPMC-lipid coating containing a mixture of PS and sodium propionate (PS + SP) exhibited a synergistic effect in the reduction of the incidence of GM (78%) and BM (67%). Coatings with parabens modestly reduced disease incidence and severity. On oranges cv. Valencia, coatings with food preservatives better controlled BM than GM. Coatings containing SB + PS and SB + SP reduced the incidence and severity of BM by 85% and 95%, respectively. PS- and SB- based coatings controlled GM more effectively than coatings formulated with other food preservatives. In every cultivar, fruit coated before inoculation did not show any incidence or severity reduction of both GM and BM (preventive activity). In every test, the antifungal action of the coatings was fungistatic rather than fungicidal.
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Affiliation(s)
- Silvia A Valencia-Chamorro
- Centro de Tecnologia Poscosecha, Instituto Valenciano de Investigaciones Agrarias, 46113 Moncada, Valencia, Spain
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Rodrigues L, Teixeira J, Schmitt F, Paulsson M, Månsson HL. Lactoferrin and cancer disease prevention. Crit Rev Food Sci Nutr 2009; 49:203-17. [PMID: 19093266 DOI: 10.1080/10408390701856157] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Lactoferrin (LF) is an iron-binding glycoprotein that is composed of the transferrin family and is predominantly found in the products of the exocrine glands located in the gateways of the digestive, respiratory, and reproductive systems, suggesting a role in the non-specific defence against invading pathogens. Additionally, several physiological roles have been attributed to LF, namely regulation of iron homeostasis, host defence against infection and inflammation, regulation of cellular growth, and differentiation and protection against cancer development and metastasis. These findings have suggested LF's great potential therapeutic use in cancer disease prevention and/or treatment, namely as a chemopreventive agent. This review looks at the recent advances in understanding the mechanisms underlying the multifunctional roles of LF and future perspectives on its potential therapeutic applications.
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Affiliation(s)
- Lígia Rodrigues
- IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Campus de Gualtar, 4710-057 Braga, Portugal.
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Zhou Y, Lim LT. Activation of Lactoperoxidase System in Milk by Glucose Oxidase Immobilized in Electrospun Polylactide Microfibers. J Food Sci 2009; 74:C170-6. [DOI: 10.1111/j.1750-3841.2009.01071.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Valencia-Chamorro SA, Palou L, del Río MA, Pérez-Gago MB. Inhibition of Penicillium digitatum and Penicillium italicum by hydroxypropyl methylcellulose-lipid edible composite films containing food additives with antifungal properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:11270-8. [PMID: 19012404 DOI: 10.1021/jf802384m] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
New hydroxypropyl methylcellulose (HPMC)-lipid edible composite films containing low-toxicity chemicals with antifungal properties were developed. Tested chemicals were mainly salts of organic acids, salts of parabens, and mineral salts, classified as food additives or generally recognized as safe (GRAS) compounds. Selected films containing food preservatives were used for in vitro evaluation (disk diameter test) of their antifungal activity against Penicillium digitatum (PD) and Penicillium italicum (PI), the most important postharvest pathogens of fresh citrus fruit. Mechanical properties and oxygen (OP) and water vapor permeabilities (WVP) of selected films were also determined. Film disks containing parabens and their mixtures inhibited PD and PI to a higher extent than the other chemicals tested. Among all organic acid salts tested, potassium sorbate (PS) and sodium benzoate (SB) were the most effective salts in controlling both PD and PI. The use of mixtures of parabens or organic acid salts did not provide an additive or synergistic effect for mold inhibition when compared to the use of single chemicals. Barrier and mechanical properties of films were affected by the addition of food preservatives. Results showed that HPMC-lipid films containing an appropriate food additive should promise as potential commercial antifungal edible coatings for fresh citrus fruit.
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Affiliation(s)
- Silvia A Valencia-Chamorro
- Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias, Moncada, Valencia, Spain
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Influence of Whey Protein Composite Coatings on Plum (Prunus Domestica L.) Fruit Quality. FOOD BIOPROCESS TECH 2007. [DOI: 10.1007/s11947-007-0014-1] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Min S, Krochta JM, Rumsey TR. Diffusion of thiocyanate and hypothiocyanite in whey protein films incorporating the lactoperoxidase system. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.09.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Partial purification and preparation of bovine lactoperoxidase and characterization of kinetic properties of its immobilized form incorporated into cross-linked alginate films. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.11.074] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Quintero-Salazar B, Vernon-Carter EJ, Guerrero-Legarreta I, Ponce-Alquicira E. Incorporation of the Antilisterial Bacteriocin-like Inhibitory Substance from Pediococcus parvulus VKMX133 into Film-forming Protein Matrices with Different Hydrophobicity. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb08324.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Min S, Harris LJ, Krochta JM. Inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted turkey by edible whey protein coatings incorporating the lactoperoxidase system. J Food Prot 2006; 69:784-93. [PMID: 16629020 DOI: 10.4315/0362-028x-69.4.784] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of whey protein isolate (WPI) coatings incorporating a lactoperoxidase system (LPOS) on the inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted turkey were studied by testing the initial inhibition as well as the inhibition during storage. The initial antimicrobial effects of WPI coatings incorporating LPOS (LPOS-WPI coatings) were examined with various inoculation levels and LPOS concentrations. LPOS-WPI coatings with 7 and 4% of LPOS demonstrated initial 3- and 2-log CFU/g reductions of S. enterica and E. coli O157:H7, respectively. The antimicrobial effect was observed regardless of whether the turkey was inoculated before or after coating. Storage studies were conducted for 42 days at 4 and 10 degrees C with S. enterica (6.0 log CFU/g)- or E. coli O157:H7 (5.6 log CFU/g)-inoculated sliced turkey. LPOS concentrations for the storage studies of S. enterica and E. coli O157:H7 were 5 and 3% (wt/wt), respectively, in the coating solution and in an LPOS solution for spreading. LPOS-WPI coatings inhibited the growth of both S. enterica and E. coli O157:H7 in turkey at both 4 and 10 degrees C for 42 days. The inhibition was more pronounced when the coating was formed on the surface of the turkey prior to inoculation than when the coating was formed on the inoculated surface. More effective inhibition of S. enterica and E. coli O157:H7 was observed with the LPOS-WPI coatings than with the LPOS solution-spreading treatment. LPOS-WPI coatings also retarded the growth of total aerobes during storage.
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Affiliation(s)
- Seacheol Min
- Department of Food Science and Technology, University of California, Davis 95616, USA
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Min S, Harris LJ, Krochta JM. Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase System. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11474.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Min S, Harris LJ, Krochta JM. Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Salmonella enterica and Escherichia coli O157:H7. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11476.x] [Citation(s) in RCA: 78] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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