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Günal-Köroğlu D, Capanoglu E. Plant protein-based edible films and the effect of phenolic additives. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 38504491 DOI: 10.1080/10408398.2024.2328181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/21/2024]
Abstract
The use of protein-based films in food preservation has been investigated as an alternative to synthetic plastics in recent years. Being biodegradable, edible, natural, and upcycling from food waste/by-products are the benefits of protein-based edible films. Their use ensures food safety as an alternative to synthetic plastics, and their film-forming properties can be improved with the addition of bioactive compounds. This review summarizes the studies on the changes in certain quality parameters of plant protein-based films, including mechanical, physicochemical, or morphological properties with the use of different forms of phenolic additives (pure phenolics, phenolic extracts, essential oils) and their application in foods during storage. Phenolics affect protein film matrix formation by acting as plasticizers or cross-linking agents and confer additional health benefits by providing bioactive properties to protein films. On the other hand, the effects were more pronounced with the use of their oxidized forms or higher concentrations. Consequently, phenolic additives have great potential to improve protein films, but further studies are still required to investigate the effects and mechanisms of phenolic addition to the protein-based films.
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Affiliation(s)
- Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye
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2
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Armghan Khalid M, Niaz B, Saeed F, Afzaal M, Islam F, Hussain M, Mahwish, Muhammad Salman Khalid H, Siddeeg A, Al-Farga A. Edible coatings for enhancing safety and quality attributes of fresh produce: A comprehensive review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2107005] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
| | - Bushra Niaz
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Fakhar Islam
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Mahwish
- Institute of Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Hafiz Muhammad Salman Khalid
- Department of Pathology, Faculty of Veterinary Science, University of Agriculture Faisalabad Faisalabad Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Ammar Al-Farga
- Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
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3
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Psyllium seed gum films loading Oliveria decumbens essential oil encapsulated in nanoliposomes: preparation and characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01533-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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4
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Aloe-Based Edible Coating to Maintain Quality of Fresh-Cut Italian Pears (Pyrus communis L.) during Cold Storage. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7120581] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pear fruits are known for their antioxidant and nutritional characteristics. However, they are very susceptible to rapid decay. Edible coating (EC) represents a good strategy to maintain postharvest quality. The effects of two EC in slowing down the senescence processes in fresh-cut ‘Coscia’ pears were investigated: EC1 (A. vera gel, hydroxypropyl-methylcellulose and pomegranate seeds oil (PSO), EC2 (A. vera gel and hydroxypropyl-methylcellulose). Weight loss, firmness and colour decrease more slowly in both EC-treated than in untreated (CTR) slices; soluble solid content increases faster in CTR, indicating a faster ripening process. The specific investigation of undesired microorganisms did not generate any colony in all analysed samples. Sensory analysis confirmed that the tasters preferred the EC2-treated samples, as they were the only ones that did not show undesirable flavours until the last day of storage.
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Packham's Triumph Pears ( Pyrus communis L.) Post-Harvest Treatment during Cold Storage Based on Chitosan and Rue Essential Oil. Molecules 2021; 26:molecules26030725. [PMID: 33573272 PMCID: PMC7866551 DOI: 10.3390/molecules26030725] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 01/10/2021] [Accepted: 01/26/2021] [Indexed: 12/14/2022] Open
Abstract
Pears (Pyrus communis L.) cv. Packham’s Triumph are very traditional for human consumption, but pear is a highly perishable climacteric fruit with a short shelf-life affected by several diseases with a microbial origin. In this study, a protective effect on the quality properties of pears was evidenced after the surface application of chitosan-Ruta graveolens essential oil coatings (CS + RGEO) in four different concentrations (0, 0.5, 1.0 and 1.5 %, v/v) during 21 days of storage under 18 °C. After 21 days of treatment, a weight loss reduction of 10% (from 40.2 ± 5.3 to 20.3 ± 3.9) compared to the uncoated pears was evident with CS + RGEO 0.5%. All the fruits’ physical-chemical properties evidenced a protective effect of the coatings. The maturity index increased for all the treatments. However, the pears with CS + RGEO 1.5% were lower (70.21) than the uncoated fruits (98.96). The loss of firmness for the uncoated samples was higher compared to the coated samples. The pears’ most excellent mechanical resistance was obtained with CS + RGEO 0.5% after 21 days of storage, both for compression resistance (7.42 kPa) and force (22.7 N). Microbiological studies demonstrated the protective power of the coatings. Aerobic mesophilic bacteria and molds were significantly reduced (in 3 Log CFU/g compared to control) using 15 µL/mL of RGEO, without affecting consumer perception. The results presented in this study showed that CS + RGEO coatings are promising in the post-harvest treatment of pears.
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Yousuf B, Sun Y, Wu S. Lipid and Lipid-containing Composite Edible Coatings and Films. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1876084] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Basharat Yousuf
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
| | - Yaqing Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
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Basumatary IB, Mukherjee A, Katiyar V, Kumar S. Biopolymer-based nanocomposite films and coatings: recent advances in shelf-life improvement of fruits and vegetables. Crit Rev Food Sci Nutr 2020; 62:1912-1935. [DOI: 10.1080/10408398.2020.1848789] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Indra Bhusan Basumatary
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
| | - Avik Mukherjee
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
| | - Vimal Katiyar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, Assam, India
| | - Santosh Kumar
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
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Silva SCM, Fuzatto RHS, Botrel DA, Ugucioni JC, Oliveira JE. Development of zein nanofibers for the controlled delivery of essential amino acids for fish nutrition. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-03616-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
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9
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Colnago LA, Trevisol IM, Voss Rech D, Forato LA, Igreja do Nascimento Mitre C, Gagliardi Leite JP, Giglioti R, Okino CH. Simple, Low-Cost and Long-Lasting Film for Virus Inactivation Using Avian Coronavirus Model as Challenge. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E6456. [PMID: 32899803 PMCID: PMC7558860 DOI: 10.3390/ijerph17186456] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 08/25/2020] [Accepted: 08/27/2020] [Indexed: 12/28/2022]
Abstract
The COVID-19 infection, caused by SARS-CoV-2, is inequitably distributed and more lethal among populations with lower socioeconomic status. Direct contact with contaminated surfaces has been among the virus sources, as it remains infective up to days. Several disinfectants have been shown to inactivate SARS-CoV-2, but they rapidly evaporate, are flammable or toxic and may be scarce or inexistent for vulnerable populations. Therefore, we are proposing simple, easy to prepare, low-cost and efficient antiviral films, made with a widely available dishwashing detergent, which can be spread on hands and inanimate surfaces and is expected to maintain virucidal activity for longer periods than the current sanitizers. Avian coronavirus (ACoV) was used as model of the challenge to test the antivirus efficacy of the proposed films. Polystyrene petri dishes were covered with a thin layer of detergent formula. After drying, the films were exposed to different virus doses for 10 min and virus infectivity was determined using embryonated chicken eggs, and RNA virus quantification in allantoic fluids by RT-qPCR. The films inactivated the ACoV (ranging from 103.7 to 106.7 EID50), which is chemically and morphologically similar to SARS-CoV-2, and may constitute an excellent alternative to minimize the spread of COVID-19.
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Affiliation(s)
| | - Iara Maria Trevisol
- Embrapa Suínos e Aves, Rodovia BR-153 Km 110, Concórdia 89715-899, Brazil; (I.M.T.); (D.V.R.)
| | - Daiane Voss Rech
- Embrapa Suínos e Aves, Rodovia BR-153 Km 110, Concórdia 89715-899, Brazil; (I.M.T.); (D.V.R.)
| | | | | | - José Paulo Gagliardi Leite
- Laboratório de Virologia Comparada e Ambiental, Instituto Oswaldo Cruz, Fiocruz, Avenida Brasil, 4365, Rio de Janeiro 21040-360, Brazil;
| | - Rodrigo Giglioti
- Instituto de Zootecnia-IZ, Centro de Pesquisa de Genética e Reprodução Animal, Rua Heitor Penteado n.56, Nova Odessa 13380-011, Brazil;
| | - Cintia Hiromi Okino
- Embrapa Pecuária Sudeste, Rodovia Washington Luiz Km 234 s/n, São Carlos 13560-970, Brazil
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10
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Changes in microstructure and rheological properties of konjac glucomannan/zein blend film-forming solution during drying. Carbohydr Polym 2020; 250:116840. [PMID: 33049810 DOI: 10.1016/j.carbpol.2020.116840] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 07/28/2020] [Accepted: 07/28/2020] [Indexed: 11/21/2022]
Abstract
During film formation at 60 °C, the microstructure and rheological properties of konjac glucomannan (KGM) film-forming solution and KGM/zein blend film-forming solution were investigated. The drying process of film-forming solutions was divided into two stages according to the drying curves. Scanning electron microscopy showed that KGM chains in the blend solution aggregated into thicker chains and formed a molecular network with larger pores. Zein particles grew larger but were homogeneously distributed during drying as observed by confocal laser scanning microscopy. The addition of zein improved the thermal stability of the film-forming solution. As the drying proceeded (up to 8 h), KGM solution exhibited a typical concentrated solution behavior due to molecular entanglement; whereas the blend solution gradually formed a weak gel after 2 h. Complex viscosity data for the film-forming solutions were well-fitted by the power-law model. The information obtained from the study is important for understanding the film-forming mechanism.
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11
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Development of Bilayer Biodegradable Composites Containing Cellulose Nanocrystals with Antioxidant Properties. Polymers (Basel) 2019; 11:polym11121945. [PMID: 31779266 PMCID: PMC6960804 DOI: 10.3390/polym11121945] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 11/13/2019] [Accepted: 11/22/2019] [Indexed: 12/20/2022] Open
Abstract
The interest in the development of novel biodegradable composites has increased over last years, and multilayer composites allow the design of materials with functionality and improved properties. In this work, bilayer structures based on a coated zein layer containing quercetin and cellulose nanocrystals (CNC) over an extruded poly(lactic acid) (PLA) layer were developed and characterized. Bilayer composites were successfully obtained and presented a total thickness of approx. 90 µm. The coated zein layer and quercetin gave a yellowish tone to the composites. The incorporation of the zein layer containing CNC decreased the volatile release rate during thermal degradation. Regarding to mechanical properties, bilayer composites presented lower brittleness and greater ductility evidenced by a lower Young’s modulus and higher elongation values. Water permeability values of bilayer composites greatly increased with humidity and the zein coated layer containing quercetin increased this effect. Experimental data of quercetin release kinetics from bilayer structures indicated a higher release for an alcoholic food system, and the incorporation of cellulose nanocrystals did not influence the quercetin diffusion process.
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12
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Boyacı D, Iorio G, Sozbilen GS, Alkan D, Trabattoni S, Pucillo F, Farris S, Yemenicioğlu A. Development of flexible antimicrobial zein coatings with essential oils for the inhibition of critical pathogens on the surface of whole fruits: Test of coatings on inoculated melons. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100316] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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13
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Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09189-w] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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14
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Sun H, Shao X, Jiang R, Shen Z, Ma Z. Mechanical and barrier properties of corn distarch phosphate-zein bilayer films by thermocompression. Int J Biol Macromol 2018; 118:2076-2081. [DOI: 10.1016/j.ijbiomac.2018.07.069] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2018] [Revised: 06/28/2018] [Accepted: 07/12/2018] [Indexed: 01/27/2023]
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15
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Robles-Flores GDC, Abud-Archila M, Ventura-Canseco LMC, Meza-Gordillo R, Grajales-Lagunes A, Ruiz-Cabrera MA, Gutiérrez-Miceli FA. Development and Evaluation of a Film and Edible Coating Obtained from the Cajanus cajan Seed Applied to Fresh Strawberry Fruit. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2175-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Santos TM, Souza Filho MDSM, Silva EDO, Silveira MRD, Miranda MRAD, Lopes MM, Azeredo HM. Enhancing storage stability of guava with tannic acid-crosslinked zein coatings. Food Chem 2018; 257:252-258. [DOI: 10.1016/j.foodchem.2018.03.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 03/03/2018] [Accepted: 03/06/2018] [Indexed: 01/26/2023]
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17
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Almeida CBD, Corradini E, Forato LA, Fujihara R, Lopes Filho JF. Microstructure and thermal and functional properties of biodegradable films produced using zein. POLIMEROS 2018. [DOI: 10.1590/0104-1428.11516] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Bisharat L, Berardi A, Perinelli DR, Bonacucina G, Casettari L, Cespi M, AlKhatib HS, Palmieri GF. Aggregation of zein in aqueous ethanol dispersions: Effect on cast film properties. Int J Biol Macromol 2018; 106:360-368. [DOI: 10.1016/j.ijbiomac.2017.08.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 07/13/2017] [Accepted: 08/03/2017] [Indexed: 10/19/2022]
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19
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Dave RK, Ramana Rao TV, Nandane AS. Improvement of post-harvest quality of pear fruit with optimized composite edible coating formulations. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3917-3927. [PMID: 29085134 PMCID: PMC5643808 DOI: 10.1007/s13197-017-2850-y] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2017] [Accepted: 09/04/2017] [Indexed: 10/18/2022]
Abstract
Application of edible coatings is a suitable method to maintain the quality and reduce post-harvest losses in fresh vegetables and fruits. Pear fruits being climacteric have a short shelf life, and coating is considered as one of the most popular techniques to prolong its shelf life.The present study evaluates the effect of optimized edible coatings containing soy protein isolate (SPI) in combination with additives like hydroxypropyl methylcellulose (HPMC) and olive oil on 'Babughosha' Pears (Pyrus communis L.) stored at ambient temperature (28 ± 5 °C and 60 ± 10% RH). Four different coatings optimized by response surface methodology study were used in the present experiment. The results of the present study shows that the optimized edible coatings help retain the firmness of fruits and lowered the moisture loss. The tested combination of coating could also withhold the levels of ascorbic acid, chlorophyll and sugar contents in the treated fruits. Activities of enzymes associated with fruit softening (β-galactosidase, polygalacturonase, pectin methyl esterase) showed delayed peaks. Amongst all treatments, T1 (SPI 5.0%, HPMC 0.40%, Olive oil 1%, Potassium sorbate 0.22%) and T2 (SPI 5.0%, HPMC 0.40%, Olive oil 0.98% Potassium sorbate 0.20%) were found to have pronounced effect on retention of nutritional quality in pears. Observations of shelf-life extension established that T2 (SPI 5.0%, HPMC 0.40%, Olive oil 0.98% Potassium sorbate 0.20%) was successful in extending shelf-life of pear fruits up to 15 days, as compared to 8 days for untreated pear fruits.
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Affiliation(s)
- Rudri K. Dave
- B. R. Doshi School of Biosciences, Sardar Patel University, Vallabh Vidhyanagar, Gujarat 388120 India
| | - T. V. Ramana Rao
- B. R. Doshi School of Biosciences, Sardar Patel University, Vallabh Vidhyanagar, Gujarat 388120 India
| | - A. S. Nandane
- Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vallabh Vidhyanagar, Gujarat 388120 India
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Yıldırım E, Barutçu Mazı I. Effect of zein coating enriched by addition of functional constituents on the lipid oxidation of roasted hazelnuts. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12515] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Esra Yıldırım
- Department of Food Engineering, Agricultural Faculty; Ordu University; Ordu 52200 Turkey
| | - Işıl Barutçu Mazı
- Department of Food Engineering, Agricultural Faculty; Ordu University; Ordu 52200 Turkey
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21
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Fereshteh Z, Fathi M, Bagri A, Boccaccini AR. Preparation and characterization of aligned porous PCL/zein scaffolds as drug delivery systems via improved unidirectional freeze-drying method. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2016; 68:613-622. [DOI: 10.1016/j.msec.2016.06.009] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 04/17/2016] [Accepted: 06/03/2016] [Indexed: 01/15/2023]
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22
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Alkan D, Yemenicioğlu A. Potential application of natural phenolic antimicrobials and edible film technology against bacterial plant pathogens. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.10.025] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Pena-Serna C, Penna ALB, Lopes Filho JF. Zein-based blend coatings: Impact on the quality of a model cheese of short ripening period. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.039] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Modification of the hydrophilic/hydrophobic characteristic of zein film surfaces by contact with oxygen plasma treated PDMS and oleic acid content. Colloids Surf B Biointerfaces 2015; 135:433-440. [DOI: 10.1016/j.colsurfb.2015.07.006] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Revised: 06/01/2015] [Accepted: 07/02/2015] [Indexed: 11/22/2022]
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25
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Chen Y, Ye R, Xu H. Physicochemical Properties of Zein-Based Films by Electrophoretic Deposition Using Indium Tin Oxide Electrodes: Vertical and Horizontal Electric Fields. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1041038] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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26
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Bouman J, de Vries R, Venema P, Belton P, Baukh V, Huinink HP, van der Linden E. Coating formation during drying of β-lactoglobulin: gradual and sudden changes. Biomacromolecules 2014; 16:76-86. [PMID: 25423040 DOI: 10.1021/bm501549b] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The drying dynamics of protein coatings is of importance for many applications. The main focus of research so far was to investigate macroscopic properties of protein coatings, leaving drying dynamics virtually unexplored. A unique combination of techniques is used to monitor drying of a coating containing the protein β-lactoglobulin. The techniques used cover both macroscopic and microscopic aspects of the drying process. For all water fractions amenable to diffusing wave spectroscopy analysis (xw > 0.2 w/w), the tracer particles diffuse in the coating as in a Newtonian viscous medium. Magnetic resonance imaging shows both protein and water are distributed homogeneously over the coating during drying, up to water fractions above 0.2 w/w. When drying continues to lower water fractions, sudden transitions in drying behavior are observed by both dynamic vapor sorption and IR spectroscopy, which we suggest are due to changes in molecular interactions caused by dehydration of the protein backbone.
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Affiliation(s)
- Jacob Bouman
- Laboratory of Physical Chemistry and Colloid Science and ‡Laboratory of Physics and Physical Chemistry of Foods, Wageningen University , Wageningen, The Netherlands
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27
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Rossi M, Cubadda F, Dini L, Terranova M, Aureli F, Sorbo A, Passeri D. Scientific basis of nanotechnology, implications for the food sector and future trends. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.09.004] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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28
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Assis OBG, Britto DD. Revisão: coberturas comestíveis protetoras em frutas: fundamentos e aplicações. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2014. [DOI: 10.1590/bjft.2014.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
O emprego de coberturas comestíveis na conservação de frutas na condição pós-colheita, sejam intactas ou minimamente processadas, tem sido preconizado como uma tecnologia emergente e de grande potencial, principalmente para aplicações sobre frutas de origem tropical. Diversos biopolímeros têm sido avaliados na formulação dessas coberturas e, neste texto, apresentamos, de forma geral, os principais conceitos físico-químicos envolvidos no processo, com o objetivo de subsidiar uma escolha que possa gerar uma maior eficiência da cobertura formada. Alguns exemplos de aplicação, com base na literatura, são apresentados a título ilustrativo. É importante notar que não há uma cobertura "universal", ou seja, uma formulação que possa ser aplicada a qualquer fruta indiscriminadamente. A escolha do material apropriado dependerá das características da fruta, do biopolímero e dos objetivos almejados para o revestimento.
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29
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Gu L, Wang M, zhou J. Effects of protein interactions on properties and microstructure of zein–gliadin composite films. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.05.022] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Martelli MR, Barros TT, de Moura MR, Mattoso LHC, Assis OBG. Effect of Chitosan Nanoparticles and Pectin Content on Mechanical Properties and Water Vapor Permeability of Banana Puree Films. J Food Sci 2012; 78:N98-104. [DOI: 10.1111/j.1750-3841.2012.03006.x] [Citation(s) in RCA: 91] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Forato LA, Britto DD, Scramin JA, Colnago LA, Assis OBG. Propriedades mecânicas e molhabilidade de filmes de zeínas extraídas de glúten de milho. POLIMEROS 2012. [DOI: 10.1590/s0104-14282012005000075] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Zeínas são proteínas de reserva do milho (prolaminas), que podem ser extraídas através de solubilização em meio alcoólico. Essas proteínas são altamente hidrofóbicas, com elevado grau de polimerização. Neste estudo, zeínas do tipo a (massa molecular entre 10 e 22 kDa) foram extraídas do glúten do milho e caracterizadas com respeito às suas principais bandas de absorção espectroscópica na região do infravermelho. Blendas de zeínas com ácido oléico (AO) como plastificante foram avaliadas em diversas proporções e filmes processados por casting sobre superfície apolar. Filmes de zeínas sem plastificante mostraram-se inviáveis para manipulação e medidas, mas a adição de 1 e 2% em massa de AO proporcionou um significativo aumento do módulo de elasticidade, segundo análise realizada por DMA. A presença de plastificante introduz também irregularidades superficiais e leva a uma perda das características hidrofóbicas dessas proteínas.
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Soliman EA, Khalil AA, Deraz SF, El-Fawal G, Elrahman SA. Synthesis, characterization and antibacterial activity of biodegradable films prepared from Schiff bases of zein. Journal of Food Science and Technology 2012; 51:2425-34. [PMID: 25328181 DOI: 10.1007/s13197-012-0792-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/24/2012] [Accepted: 07/27/2012] [Indexed: 11/30/2022]
Abstract
Pure zein is known to be very hydrophobic, but is still inappropriate for coating and film applications because of their brittle nature. In an attempt to improve the flexibility and the antimicrobial activity of these coatings and films, Chemical modification of zein through forming Schiff bases with different phenolic aldhydes was tried. Influence of this modifications on mechanical, topographical, wetting properties and antimicrobial activity of zein films were evaluated. The chemical structure of the Schiff bases films were characterized by ATR-FTIR spectroscopy. The results indicate an improvement in mechanical properties with chemically modification of zein to form Schiff bases leading to a reduction in the elastic modulus. An increase in the elongation at break has been observed, but with slight influence on tensile strength. Plasticized zein films have similar initial contact angle (∼40°). An increase in reaction temperature and time increases film's affinity towards water. As shown by contact angle measurements, a noticeable relation was found between film composition and the hydrophilicity. Surface topography also varied by forming Schiff bases, becoming rougher than zein-based films. The antibacterial activities of zein and Schiff bases of zein-based films were investigated against gram-positive bacteria (Listeria innocua, Listeria monocytogenes, Bacillus cereus and Clostridium sporogenes) and gram-negative bacteria (Escherichia coli, Yersinia enterocolitica and Salmonella enterica). It was found that the antibacterial activity of the Schiff bases-based films was more effective than that of zein-based films.
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Affiliation(s)
- E A Soliman
- Polymer Materials Research Department, Advanced Technology and New Materials Research Institute, CSRAT, New Boarg El-Arab City, 21934 Alexandria Egypt
| | - A A Khalil
- Proteins Research Department, Genetic Engineering and Biotechnology Research Institute, CSRAT, New Boarg El-Arab City, 21934 Alexandria Egypt
| | - S F Deraz
- Proteins Research Department, Genetic Engineering and Biotechnology Research Institute, CSRAT, New Boarg El-Arab City, 21934 Alexandria Egypt
| | - G El-Fawal
- Polymer Materials Research Department, Advanced Technology and New Materials Research Institute, CSRAT, New Boarg El-Arab City, 21934 Alexandria Egypt
| | - S Abd Elrahman
- Department of Chemistry, Faculty of Science, Zagazig University, Alzagazig, 2455 Egypt ; Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
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de Britto D, de Rizzo JS, Assis OBG. Effect of Carboxymethylcellulose and Plasticizer Concentration on Wetting and Mechanical Properties of Cashew Tree Gum–Based Films. INTERNATIONAL JOURNAL OF POLYMER ANALYSIS AND CHARACTERIZATION 2012. [DOI: 10.1080/1023666x.2012.668449] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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