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Bertrand M, Simonin S, Bach B. Applications of chitosan in the agri-food sector: A review. Carbohydr Res 2024; 543:109219. [PMID: 39047500 DOI: 10.1016/j.carres.2024.109219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 07/12/2024] [Accepted: 07/18/2024] [Indexed: 07/27/2024]
Abstract
Chitosan is a natural and renewable polysaccharide that can form biopolymers. It is derived from the deacetylation of chitin mainly from crustaceans' shells, but also from fungi and insects. Thanks to unique characteristics such as antimicrobial effects, antioxidant properties or film forming capacities, it has triggered an important amount of research in the last decade about possible applications in industrial fields. The main application field of chitosan is the food industry where it can be used for preservation purposes and shelf-life improvement for fresh food products such as fruits or meat. For beverages, it is used for clarification and fining as well as elimination of spoilage flora in beverages like fruit juices or wine. And in agriculture, it can be used as a plant protection product through different mechanisms like the elicitation of plant defences. The mechanisms of action of chitosan on microorganisms are multiple and complex but revolve mostly around the disturbance of microorganisms' membranes and cell walls resulting in the leakage of cell material. The use of chitosan is still minor but is promising in finding environmentally friendly alternatives to synthetic chemicals and plastics. Therefore, its characterization is primordial for the future of sustainable production and preservation processes.
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Affiliation(s)
- Mathilde Bertrand
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260, Nyon, Switzerland.
| | - Scott Simonin
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260, Nyon, Switzerland
| | - Benoit Bach
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260, Nyon, Switzerland
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2
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Singh P, Yadav V, Sahu D, Kumar K, Kim D, Yang D, Jayaraman S, Jarzębski M, Wieruszewski M, Pal K. Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread. Foods 2024; 13:1590. [PMID: 38790890 PMCID: PMC11121318 DOI: 10.3390/foods13101590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 05/09/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life.
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Affiliation(s)
- Pratik Singh
- Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India; (P.S.); (K.K.)
| | - Vikas Yadav
- Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India; (P.S.); (K.K.)
| | - Deblu Sahu
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
| | - Krishan Kumar
- Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India; (P.S.); (K.K.)
| | - Doman Kim
- Department of International Agricultural Technology & Institute of Green Bioscience and Technology, Seoul National University, Seoul 151-742, Republic of Korea
| | - Deng Yang
- College of Food Science and Engineering, Qingdao Agriculture University, No. 700 Chancheng Road, Qingdao 266109, China
| | - Sivaraman Jayaraman
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 60-637 Poznan, Poland
| | - Marek Wieruszewski
- Department of Mechanical Wood Technology, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, 60-627 Poznan, Poland
| | - Kunal Pal
- Department of Biotechnology & Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
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3
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Rezaei N, Zarkesh I, Fotouhi A, Alikhani HK, Hassan M, Vosough M. Chitosan-coated nanoparticles in innovative cancer bio-medicine. Drug Dev Res 2024; 85:e22189. [PMID: 38678548 DOI: 10.1002/ddr.22189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 03/13/2024] [Accepted: 03/20/2024] [Indexed: 05/01/2024]
Abstract
In the recent decade, nanoparticles (NPs) have had enormous implications in cancer biomedicine, including research, diagnosis, and therapy. However, their broad application still faces obstacles due to some practical limitations and requires further development. Recently, there has been more interest in the coated class of nanoparticles to address those challenges. Chitosan-coated NPs are simple to produce, biodegradable, biocompatible, exhibit antibacterial activity, and have less cytotoxicity. This study provides an updated and comprehensive overview of the application of chitosan-coated NPs as a promising class of NPs in cancer biomedicine. Additionally, we discussed chitosan-coated lipid, metal, and polymer-based nanoparticles in biomedical applications. Furthermore, different coating methods and production/characterization procedures were reviewed. Moreover, the biological and physicochemical advantages of chitosan-coated NPs, including facilitated controlled release, greater physicochemical stability, improved cell/tissue interaction, and enhanced bioavailability of medications, were highlighted. Finally, the prospects of chitosan-coated NPs in cancer biomedicine were discussed.
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Affiliation(s)
- Niloufar Rezaei
- Department of Regenerative Medicine, Cell Science Research Center, Royan Institute for Stem Cell Biology and Technology, ACECR, Tehran, Iran
| | - Ibrahim Zarkesh
- Department of Regenerative Medicine, Cell Science Research Center, Royan Institute for Stem Cell Biology and Technology, ACECR, Tehran, Iran
| | - Alireza Fotouhi
- Department of Regenerative Medicine, Cell Science Research Center, Royan Institute for Stem Cell Biology and Technology, ACECR, Tehran, Iran
- Department of Biomedical Engineering, Amirkabir University of Technology (Tehran Polytechnique), Tehran, Iran
| | - Hani Keshavarz Alikhani
- Department of Regenerative Medicine, Cell Science Research Center, Royan Institute for Stem Cell Biology and Technology, ACECR, Tehran, Iran
| | - Moustapha Hassan
- Experimental Cancer Medicine, Institution for Laboratory Medicine, Karolinska Institute, Stockholm, Sweden
| | - Massoud Vosough
- Department of Regenerative Medicine, Cell Science Research Center, Royan Institute for Stem Cell Biology and Technology, ACECR, Tehran, Iran
- Experimental Cancer Medicine, Institution for Laboratory Medicine, Karolinska Institute, Stockholm, Sweden
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4
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Lynn L, Scholes RC, Kim JH, Wilson-Welder JH, Orts WJ, Hart-Cooper WM. Antimicrobial, Preservative, and Hazard Assessments from Eight Chemical Classes. ACS OMEGA 2024; 9:17869-17877. [PMID: 38680319 PMCID: PMC11044204 DOI: 10.1021/acsomega.3c08672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 04/01/2024] [Accepted: 04/05/2024] [Indexed: 05/01/2024]
Abstract
Preservatives, such as isothiazolinones and formaldehyde-releasing compounds, provide safety and stability in consumer products by preventing microbial contamination. Yet these ingredients present human and environmental hazards, including allergic contact dermatitis and aquatic toxicity. The development of safer alternatives has been stymied by trade-offs between safety and efficacy. To enable the identification of safer preservatives, substances from eight functional classes were assessed for antimicrobial efficacy and human and environmental hazards. First, 130 substances were evaluated for microbial inhibitory activity against two relevant model microorganisms, Aspergillus brasiliensis (filamentous fungi) and Pseudomonas aeruginosa (Gram-negative bacteria). High-performing compounds within each class were assessed for hazards across a broad suite of human and environmental health end points. Four promising compounds were selected for further testing based on microbial inhibition, hazard profiles, and commercial availability. These ingredients were tested for biocidal activity in model home care formulations using methods adapted from industrial preservative challenge guidelines (USP-51). Two substances were identified, caprylhydroxamic acid and caprylyl glycol, that provided adequate preservation and improved toxicity profiles compared to isothiazolinone and formaldehyde-releasing preservatives. This study highlights trade-offs between antimicrobial activity and hazards across a broad spectrum of chemical classes relevant to safer preservative development.
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Affiliation(s)
- Lauren Lynn
- Bioproducts
Research Unit, Western Regional Research Center, USDA-ARS, 800 Buchanan St., Albany, California 94710, United States
| | - Rachel C. Scholes
- Bioproducts
Research Unit, Western Regional Research Center, USDA-ARS, 800 Buchanan St., Albany, California 94710, United States
- Department
of Civil Engineering, The University of
British Columbia, 2002-6250 Applied Science Lane, Vancouver, British Columbia V6T 1Z4, Canada
| | - Jong H. Kim
- Foodborne
Toxin Detection and Prevention Research Unit, Western Regional Research
Center, Agricultural Research Service, United
States Department of Agriculture, 800 Buchanan St., Albany, California 94710, United States
| | - Jennifer H. Wilson-Welder
- Infectious
Bacterial Diseases of Livestock Research Unit, National Animal Disease Center, USDA-ARS, 1920 Dayton Ave, Ames, Iowa 50010, United States
| | - William J. Orts
- Bioproducts
Research Unit, Western Regional Research Center, USDA-ARS, 800 Buchanan St., Albany, California 94710, United States
| | - William M. Hart-Cooper
- Bioproducts
Research Unit, Western Regional Research Center, USDA-ARS, 800 Buchanan St., Albany, California 94710, United States
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5
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Scott HR, Pearson CJ, Ealley LC, Boardman BM, Peters GM. Tuning glycerol plasticization of chitosan with boric acid. Int J Biol Macromol 2024; 258:129304. [PMID: 38262823 DOI: 10.1016/j.ijbiomac.2024.129304] [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: 08/25/2023] [Revised: 12/21/2023] [Accepted: 01/05/2024] [Indexed: 01/25/2024]
Abstract
Chitosan-based bioplastics are attractive biodegradable alternatives to petroleum-derived plastics. However, optimizing the properties of chitosan materials to fit a particular application or obtain a desired property is not a trivial feat. Here, we report the tunability of glycerol-plasticized chitosan films with the addition of boric acid. In combination, glycerol and boric acid form neutral complexes that alter the hydrogen-bonding face of the plasticizer and ultimately limit glycerol's ability to plasticize chitosan. Thus, we found that chitosan films containing glycerol-boric acid complexes were less flexible, had increased thermal transition temperatures, and showed more uniform morphologies. Structural, thermal, mechanical and morphological characterization was performed using ATR-FTIR, TGA and DSC, DMA, and SEM respectively. Molecular-level interactions of the neutral boron complexes and D-glucosamine, the repeat unit of chitosan, were also investigated used NMR and ATR-FTIR. The results of this work demonstrate the necessity of specific hydrogen-bonding interactions between the plasticizer and the polymer for effective plasticization, an important insight into the plasticization mechanism of chitosan films. Furthermore, the formation of complexes with glycerol is a novel and convenient method for tuning the physical properties of chitosan films.
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Affiliation(s)
- Holli R Scott
- Department of Chemistry and Biochemistry, James Madison University, Harrisonburg, VA 22807, United States
| | - Connor J Pearson
- Department of Chemistry and Biochemistry, James Madison University, Harrisonburg, VA 22807, United States
| | - Logan C Ealley
- Department of Chemistry and Biochemistry, James Madison University, Harrisonburg, VA 22807, United States
| | - Brycelyn Marie Boardman
- Department of Chemistry and Biochemistry, James Madison University, Harrisonburg, VA 22807, United States.
| | - Gretchen Marie Peters
- Department of Chemistry and Biochemistry, James Madison University, Harrisonburg, VA 22807, United States.
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Mannucci A, Panariello L, Abenaim L, Coltelli MB, Ranieri A, Conti B, Santin M, Castagna A. From Food Waste to Functional Biopolymers: Characterization of Chitin and Chitosan Produced from Prepupae of Black Soldier Fly Reared with Different Food Waste-Based Diets. Foods 2024; 13:278. [PMID: 38254579 PMCID: PMC10814476 DOI: 10.3390/foods13020278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/09/2024] [Accepted: 01/12/2024] [Indexed: 01/24/2024] Open
Abstract
The use of food waste as a rearing substrate to grow insects is an ecofriendly and sustainable alternative to food waste disposal. In the present research, Hermetia illucens prepupae were reared with a standard diet, different food waste-based diets based on vegetables, fruits, and meat, and a mixed one, where the previous three components were present equally. The demineralization and deproteination of the prepupae allowed for the obtainment of chitin that was then deacetylated to produce chitosan. Also, the bleaching of chitosan was attempted for further purification. The yield of the different reactions was investigated, and the infrared spectra of the obtained materials were analyzed to obtain information on the quantity and acetylation degree trend of the chitin and chitosan as a function of the diet. The possibility to slightly modulate the yield and acetylation degree of both biopolymers thanks to the specific diet was enlightened. Interestingly, the standard diet resulted in the highest fraction of chitin having the highest acetylation degree, and in the highest fraction of chitosan having the lowest acetylation degree.
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Affiliation(s)
- Alessia Mannucci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.M.); (L.A.); (A.R.); (B.C.); (A.C.)
| | - Luca Panariello
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.P.); (M.B.C.)
| | - Linda Abenaim
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.M.); (L.A.); (A.R.); (B.C.); (A.C.)
| | - Maria Beatrice Coltelli
- Department of Civil and Industrial Engineering, University of Pisa, Via Diotisalvi 2, 56122 Pisa, Italy; (L.P.); (M.B.C.)
| | - Annamaria Ranieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.M.); (L.A.); (A.R.); (B.C.); (A.C.)
| | - Barbara Conti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.M.); (L.A.); (A.R.); (B.C.); (A.C.)
| | - Marco Santin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.M.); (L.A.); (A.R.); (B.C.); (A.C.)
| | - Antonella Castagna
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.M.); (L.A.); (A.R.); (B.C.); (A.C.)
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Angelakopoulos R, Tsipourlianos A, Giannoulis T, Mamuris Z, Moutou KA. MassArray Genotyping as a Selection Tool for Extending the Shelf-Life of Fresh Gilthead Sea Bream and European Seabass. Animals (Basel) 2024; 14:205. [PMID: 38254374 PMCID: PMC10812826 DOI: 10.3390/ani14020205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 12/12/2023] [Accepted: 01/06/2024] [Indexed: 01/24/2024] Open
Abstract
In modern aquaculture, genomics-driven breeding programs have emerged as powerful tools for optimizing fish quality. This study focused on two emblematic Mediterranean fish species, the European seabass (Dicentrarchus labrax) and the gilthead sea bream (Sparus aurata), with a primary aim of exploring the genetic basis of white muscle/fillet degradation in fresh fish following harvest. We identified 57 and 44 missense SNPs in gilthead sea bream and European seabass, respectively, located within genes encoding for endogenous proteases responsible for fillet quality. These SNPs were cherry-picked based on their strategic location within the catalytic/regulatory domains of endogenous proteases that are expressed in the white muscle. Using MassArray technology, we successfully associated differentiated enzymatic activity of those endogenous proteases post-harvest as a phenotypic trait with genetic polymorphism of six SNPs in gilthead sea bream and nine in European seabass. These findings can be valuable attributes in selective breeding programs toward the extension of freshness and shelf life of these species. The integration of MassArray technology into breeding programs offers a cost-effective strategy for harnessing the potential of these genetic variants to enhance the overall quality of the final product. Recognizing that fresh fish perishability is a challenge, extending shelf-life is pivotal in reducing losses and production costs.
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Affiliation(s)
- Rafael Angelakopoulos
- Laboratory of Genetics, Comparative and Evolutionary Biology, Department of Biochemistry and Biotechnology, School of Medical Sciences, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece; (R.A.); (A.T.); (Z.M.)
| | - Andreas Tsipourlianos
- Laboratory of Genetics, Comparative and Evolutionary Biology, Department of Biochemistry and Biotechnology, School of Medical Sciences, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece; (R.A.); (A.T.); (Z.M.)
| | - Themistoklis Giannoulis
- Laboratory of Biology, Genetics and Bioinformatics, Department of Animal Science, University of Thessaly, Greece Gaiopolis, 41334 Larissa, Greece;
| | - Zissis Mamuris
- Laboratory of Genetics, Comparative and Evolutionary Biology, Department of Biochemistry and Biotechnology, School of Medical Sciences, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece; (R.A.); (A.T.); (Z.M.)
| | - Katerina A. Moutou
- Laboratory of Genetics, Comparative and Evolutionary Biology, Department of Biochemistry and Biotechnology, School of Medical Sciences, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece; (R.A.); (A.T.); (Z.M.)
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Cîrstea (Lazăr) N, Nour V, Corbu AR, Codină GG. Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers. Gels 2023; 9:970. [PMID: 38131956 PMCID: PMC10742780 DOI: 10.3390/gels9120970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/09/2023] [Accepted: 12/10/2023] [Indexed: 12/23/2023] Open
Abstract
This study aimed to develop stable emulsion gels enriched in polyunsaturated fatty acids, formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two different stabilizers-pea and soy protein isolates-and three different cold gelling agents-chitosan, pectin and xanthan-to be used as pork backfat replacers in beef burgers. The color, pH, stability and textural properties of the emulsion gels were analyzed as affected by cold storage (4 °C, 7 days). Proximate composition, fatty acid content, technological and sensory properties were determined after burger processing. Meanwhile, color, pH, textural parameters and lipid oxidation were monitored in burgers at 0, 5 and 10 days of storage at 4 °C. A reduction of the fat content between 21.49% and 39.26% was achieved in the reformulated burgers as compared with the control, while the n-6/n-3 polyunsaturated fatty acid ratio decreased from 5.11 to 0.62. The highest moisture and fat retention were found in reformulated burgers made with xanthan, both with pea and soy proteins; however, their textural properties were negatively affected. The reformulated burgers made with chitosan were rated highest for sensory attributes and overall acceptability, not significantly different from the controls.
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Affiliation(s)
- Nicoleta Cîrstea (Lazăr)
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania;
| | - Violeta Nour
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania;
| | - Alexandru Radu Corbu
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania;
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Mittal A, Singh A, Buatong J, Saetang J, Benjakul S. Chitooligosaccharide and Its Derivatives: Potential Candidates as Food Additives and Bioactive Components. Foods 2023; 12:3854. [PMID: 37893747 PMCID: PMC10606384 DOI: 10.3390/foods12203854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
Chitooligosaccharide (CHOS), a depolymerized chitosan, can be prepared via physical, chemical, and enzymatic hydrolysis, or a combination of these techniques. The superior properties of CHOS have attracted attention as alternative additives or bioactive compounds for various food and biomedical applications. To increase the bioactivities of a CHOS, its derivatives have been prepared via different methods and were characterized using various analytical methods including FTIR and NMR spectroscopy. CHOS derivatives such as carboxylated CHOS, quaternized CHOS, and others showed their potential as potent anti-inflammatory, anti-obesity, neuroprotective, and anti-cancer agents, which could further be used for human health benefits. Moreover, enhanced antibacterial and antioxidant bioactivities, especially for a CHOS-polyphenol conjugate, could play a profound role in shelf-life extension and the safety assurance of perishable foods via the inhibition of spoilage microorganisms and pathogens and lipid oxidation. Also, the effectiveness of CHOS derivatives for shelf-life extension can be augmented when used in combination with other preservative technologies. Therefore, this review provides an overview of the production of a CHOS and its derivatives, as well as their potential applications in food as either additives or nutraceuticals. Furthermore, it revisits recent advancements in translational research and in vivo studies on CHOS and its derivatives in the medical-related field.
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Affiliation(s)
- Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (A.M.); (A.S.); (J.B.); (J.S.)
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (A.M.); (A.S.); (J.B.); (J.S.)
| | - Jirayu Buatong
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (A.M.); (A.S.); (J.B.); (J.S.)
| | - Jirakrit Saetang
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (A.M.); (A.S.); (J.B.); (J.S.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand; (A.M.); (A.S.); (J.B.); (J.S.)
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
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10
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Erdoğmuş SF, Altıntaş ÖE, Çelik S. Production of fungal chitosan and fabrication of fungal chitosan/polycaprolactone electrospun nanofibers for tissue engineering. Microsc Res Tech 2023; 86:1309-1321. [PMID: 36929665 DOI: 10.1002/jemt.24315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 01/09/2023] [Accepted: 03/05/2023] [Indexed: 03/18/2023]
Abstract
The present study investigated that chitosan production of Rhizopus oryzae NRRL 1526 and Aspergillus niger ATCC 16404. Fungal chitosans were characterized by scanning electron microscopy (SEM)-energy dispersive X-ray analysis, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimeter and deacetylation degrees of fungal chitosans were determined. The percentage yield of Ro-chitosan and An-chitosan were determined as 18.6% and 12.5%, respectively. According to percentage of chitosan yield and the results of the characterization studies, chitosan that obtained from Rhizopus oryzae NRRL 1526 was selected for subsequent studies. Cytotoxicity of chitosan obtained from Rhizopus oryzae NRRL 1526 was determined by MTT assay on human dermal fibroblast cell line. Acording to results of the cytotoxicity test fungal chitosan was nontoxic on cells. The high cell viability was observed 375 μg/mL concentration at 24th, 48th h periods and at the 187.5 μg/ml 72nd h periods on cells. The fungal chitosan obtained from Rhizopus oryzae NRRL 1526 was used to fabrication of electrospun nanofibers. Fungal chitosan based polymer solutions were prepared by adding different substances and different electrostatic spinning parameters were used to obtain most suitable nanofiber structure. Characterization studies of nanofibers were carried out by SEM, FTIR and X-ray diffraction. The most suitable nanofiber structure was determined as F4 formula. The nanofiber structure was evaluated to be thin, bead-free, uniform, flexible and easily remove from surface and taking the shape of the area. After the characterization analysis of fungal chitosan it was determined that the chitosan, which obtained from Rhizopus oryzae NRRL 1526 is actually chitosan polymer and this polymer is usable for pharmaceutical areas and biotechnological applications. The electrospun nanofiber that blends fungal chitosan and PCL polymers were fabricated successfully and that it can be used as fabrication wound dressing models. RESEARCH HIGHLIGHTS: Extraction of chitosan from Rhizopus oryzae NRRL 1526 and Aspergillus niger ATCC 16404 and characterization scanning electron microscopy-energy dispersive X-ray analysis, Fourier transform infrared spectroscopy, differential scanning calorimeter. Fabrication and characterization of the fungal chitosan/PCL electrospun nanofibers.
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Affiliation(s)
- Sevim Feyza Erdoğmuş
- Department of Basic Pharmaceutical Sciences, Faculty of Pharmacy, Afyonkarahisar Health Sciences University, Afyonkarahisar, Turkey
| | - Özlem Erdal Altıntaş
- Department of Medical Services and Techniques, Şuhut Vocational School of Health Services, Afyonkarahisar Health Sciences University, Afyonkarahisar, Turkey
| | - Sefa Çelik
- Department of Medical Biochemistry, Faculty of Medicine, Afyonkarahisar Health Sciences University, Afyonkarahisar, Turkey
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11
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Yazdıç FC, Karaman A, Torğut G, Ayhan NK. Antibacterial activity of novel synthesized chitosan-graft-poly(N-tertiary butylacrylamide)/neodymium composites for biomedical application. J Basic Microbiol 2023; 63:1049-1056. [PMID: 37078826 DOI: 10.1002/jobm.202300004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 03/18/2023] [Accepted: 04/07/2023] [Indexed: 04/21/2023]
Abstract
In this present study, composites of chitosan-graft-poly(N-tertiary butylacrylamide) (CH-graft-poly(N-tert-BAAm)) copolymer, with Neodymium (Nd), an important rare earth element, were prepared by precipitation technique. Nd was successfully incorporated into the polymer of different weight percentages (0.5%, 1%, and 2%) without any degradation. The effect of neodymium additives on the structural, morphological, and antibacterial activities against gram-positive bacteria and gram-negative bacteria of the polymer was analyzed using various instrument techniques. X-ray diffraction (XRD) results together with Fourier Transform Infrared (FT-IR), scanning electron microscopy (SEM), and energy dispersive spectroscopy (EDS) studies confirmed the morphology of Nd-doped CH-graft-poly(N-tert-BAAm) composites without any other impurities. The antibacterial effect of Nd was studied by adding it to the copolymer in a weight ratio of 0.5%-2%. The antibacterial effect of neodymium concentration on four different strains of bacteria was investigated: Escherichia coli (ATCC 25922) (E. coli), Pseudomonas aeruginosa (DSM 50071) (P. aeruginosa), Bacillus subtilis (DSM 1971) (B. subtilis), and Staphylococcus aureus subsp. aureus (ATCC 25923) (S. aureus). The antibacterial activities of the obtained composites were determined using the Agar Well Diffusion Assay Method. Experimental results show that Nd binds well to CH-graft-poly(N-tert-BAAm). Activity against E. coli, P. aeruginosa, B. subtilis, and S. aureus subsp. aureus creates a potential for pharmaceutical and biomedical applications.
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Affiliation(s)
- Ferit Can Yazdıç
- Department of Biotechnology, Institue of Graduate Studies in Science, Munzur University, Tunceli, Turkey
| | - Altuğ Karaman
- Department of Medical Documentation and Secretarial, Tunceli Vocational School, Munzur University, Tunceli, Turkey
| | - Gülben Torğut
- Department of Hotel Restaurant and Catering Services, Tunceli Vocational School, Munzur University, Tunceli, Turkey
| | - Nagihan Karaaslan Ayhan
- Department of Chemistry and Chemical Processing Technologies, Tunceli Vocational School, Munzur University, Tunceli, Turkey
- Rare Earth Elements Application and Research Center, Munzur University, Tunceli, Turkey
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12
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Ali M, Bathaei MJ, Istif E, Karimi SNH, Beker L. Biodegradable Piezoelectric Polymers: Recent Advancements in Materials and Applications. Adv Healthc Mater 2023; 12:e2300318. [PMID: 37235849 DOI: 10.1002/adhm.202300318] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 05/21/2023] [Indexed: 05/28/2023]
Abstract
Recent materials, microfabrication, and biotechnology improvements have introduced numerous exciting bioelectronic devices based on piezoelectric materials. There is an intriguing evolution from conventional unrecyclable materials to biodegradable, green, and biocompatible functional materials. As a fundamental electromechanical coupling material in numerous applications, novel piezoelectric materials with a feature of degradability and desired electrical and mechanical properties are being developed for future wearable and implantable bioelectronics. These bioelectronics can be easily integrated with biological systems for applications, including sensing physiological signals, diagnosing medical problems, opening the blood-brain barrier, and stimulating healing or tissue growth. Therefore, the generation of piezoelectricity from natural and synthetic bioresorbable polymers has drawn great attention in the research field. Herein, the significant and recent advancements in biodegradable piezoelectric materials, including natural and synthetic polymers, their principles, advanced applications, and challenges for medical uses, are reviewed thoroughly. The degradation methods of these piezoelectric materials through in vitro and in vivo studies are also investigated. These improvements in biodegradable piezoelectric materials and microsystems could enable new applications in the biomedical field. In the end, potential research opportunities regarding the practical applications are pointed out that might be significant for new materials research.
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Affiliation(s)
- Mohsin Ali
- Department of Biomedical Sciences and Engineering, Koç University, Rumelifeneri Yolu, Sarıyer, Istanbul, 34450, Turkey
| | - Mohammad Javad Bathaei
- Department of Biomedical Sciences and Engineering, Koç University, Rumelifeneri Yolu, Sarıyer, Istanbul, 34450, Turkey
| | - Emin Istif
- Department of Mechanical Engineering, Koç University, Rumelifeneri Yolu, Sarıyer, Istanbul, 34450, Turkey
- Faculty of Engineering and Natural Sciences, Kadir Has University, Cibali, Istanbul, 34083, Turkey
| | - Seyed Nasir Hosseini Karimi
- Koç University Research Center for Translational Research (KUTTAM), Rumelifeneri Yolu, Sarıyer, Istanbul, 34450, Turkey
| | - Levent Beker
- Department of Biomedical Sciences and Engineering, Koç University, Rumelifeneri Yolu, Sarıyer, Istanbul, 34450, Turkey
- Department of Mechanical Engineering, Koç University, Rumelifeneri Yolu, Sarıyer, Istanbul, 34450, Turkey
- Koç University Research Center for Translational Research (KUTTAM), Rumelifeneri Yolu, Sarıyer, Istanbul, 34450, Turkey
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13
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Chelu M, Musuc AM, Popa M, Calderon Moreno JM. Chitosan Hydrogels for Water Purification Applications. Gels 2023; 9:664. [PMID: 37623119 PMCID: PMC10453846 DOI: 10.3390/gels9080664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/14/2023] [Accepted: 08/15/2023] [Indexed: 08/26/2023] Open
Abstract
Chitosan-based hydrogels have gained significant attention for their potential applications in water treatment and purification due to their remarkable properties such as bioavailability, biocompatibility, biodegradability, environmental friendliness, high pollutants adsorption capacity, and water adsorption capacity. This article comprehensively reviews recent advances in chitosan-based hydrogel materials for water purification applications. The synthesis methods, structural properties, and water purification performance of chitosan-based hydrogels are critically analyzed. The incorporation of various nanomaterials into chitosan-based hydrogels, such as nanoparticles, graphene, and metal-organic frameworks, has been explored to enhance their performance. The mechanisms of water purification, including adsorption, filtration, and antimicrobial activity, are also discussed in detail. The potential of chitosan-based hydrogels for the removal of pollutants, such as heavy metals, organic contaminants, and microorganisms, from water sources is highlighted. Moreover, the challenges and future perspectives of chitosan-based hydrogels in water treatment and water purification applications are also illustrated. Overall, this article provides valuable insights into the current state of the art regarding chitosan-based hydrogels for water purification applications and highlights their potential for addressing global water pollution challenges.
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Affiliation(s)
| | - Adina Magdalena Musuc
- “Ilie Murgulescu” Institute of Physical Chemistry, 202 Spl. Independentei, 060021 Bucharest, Romania; (M.C.); (M.P.)
| | | | - Jose M. Calderon Moreno
- “Ilie Murgulescu” Institute of Physical Chemistry, 202 Spl. Independentei, 060021 Bucharest, Romania; (M.C.); (M.P.)
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14
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Wang L, Dekker M, Heising J, Zhao L, Fogliano V. Food matrix design can influence the antimicrobial activity in the food systems: A narrative review. Crit Rev Food Sci Nutr 2023:1-27. [PMID: 37154045 DOI: 10.1080/10408398.2023.2205937] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Antimicrobial agents are safe preservatives having the ability to protect foods from microbial spoilage and extend their shelf life. Many factors, including antimicrobials' chemical features, storage environments, delivery methods, and diffusion in foods, can affect their antimicrobial activities. The physical-chemical characteristics of the food itself play an important role in determining the efficacy of antimicrobial agents in foods; however the mechanisms behind it have not been fully explored. This review provides new insights and comprehensive knowledge regarding the impacts of the food matrix, including the food components and food (micro)structures, on the activities of antimicrobial agents. Studies of the last 10 years regarding the influences of the food structure on the effects of antimicrobial agents against the microorganisms' growth were summarized. The mechanisms underpinning the loss of the antimicrobial agents' activity in foods are proposed. Finally, some strategies/technologies to improve the protection of antimicrobial agents in specific food categories are discussed.
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Affiliation(s)
- Li Wang
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai, PR China
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Matthijs Dekker
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Jenneke Heising
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Liming Zhao
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai, PR China
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
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15
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Przykaza K, Jurak M, Wiącek AE. Effect of naproxen on the model lipid membrane formed on the water-chitosan subphase. BIOCHIMICA ET BIOPHYSICA ACTA. BIOMEMBRANES 2023; 1865:184099. [PMID: 36493856 DOI: 10.1016/j.bbamem.2022.184099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 10/15/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Non steroidal anti-inflammatory drugs (NSAIDs) are those of the most common over the counter (OTC) medications widely used by millions of people every day. Unfortunately, despite their popularity those drugs can cause serious side effects in the digestive system (ulcers, bleeding, and pain). These inconveniences are caused by the changes in the structures of the outer phospholipid layers of gastric mucus and mucosa. As a result the H+ ions from the stomach acid can pass easily through these natural protective barriers and damage the epithelial cells which causes ulcers and bleeding. Chitosan as a polysaccharide known for its unique biocompatibility, drug delivery possibilities and wound healing effect has been chosen to examine if it can induce the reduction of undesirable effects of naproxen. This paper focuses on the interactions of the naproxen with a model biological membrane with and without the presence of chitosan. Applying the Langmuir technique coupled with the surface potential measurements and the Brewster angle microscope imaging allowed to characterize successfully examined systems in terms of the monolayer compressibility, thickness, stability, electric properties and morphology. The results proved that the presence of naproxen alters the mechanical and electrical properties of the model membrane depending on its surface pressure. Moreover, the addition of chitosan to the lipid-drug system causes significant changes in the properties of the layer, i.e. a reduction of its compressibility, thickness and morphology modification. Nevertheless, chitosan suppresses some changes induced by naproxen such as alteration of the apparent dipole moment and film stability.
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Affiliation(s)
- Kacper Przykaza
- Department of Interfacial Phenomena, Institute of Chemical Sciences, Faculty of Chemistry, University of Maria Curie-Skłodowska, Maria Curie-Skłodowska Sq. 3, 20031 Lublin, Poland; Department of Bioanalytics, Faculty of Biomedicine, Medical University of Lublin, Kazimierza Jaczewskiego St. 8b, 20-090 Lublin, Poland.
| | - Małgorzata Jurak
- Department of Interfacial Phenomena, Institute of Chemical Sciences, Faculty of Chemistry, University of Maria Curie-Skłodowska, Maria Curie-Skłodowska Sq. 3, 20031 Lublin, Poland
| | - Agnieszka Ewa Wiącek
- Department of Interfacial Phenomena, Institute of Chemical Sciences, Faculty of Chemistry, University of Maria Curie-Skłodowska, Maria Curie-Skłodowska Sq. 3, 20031 Lublin, Poland
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16
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Chen Y, Liu Y, Dong Q, Xu C, Deng S, Kang Y, Fan M, Li L. Application of functionalized chitosan in food: A review. Int J Biol Macromol 2023; 235:123716. [PMID: 36801297 DOI: 10.1016/j.ijbiomac.2023.123716] [Citation(s) in RCA: 29] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 02/05/2023] [Accepted: 02/12/2023] [Indexed: 02/18/2023]
Abstract
Environmental and sustainability issues have received increasing attention in recent years. As a natural biopolymer, chitosan has been developed as a sustainable alternative to traditional chemicals such as food preservation, food processing, food packaging, and food additives due to its abundant functional groups and excellent biological functions. This review analyzes and summarizes the unique properties of chitosan, with a particular focus on the mechanism of action for its antibacterial and antioxidant properties. This provides a lot of information for the preparation and application of chitosan-based antibacterial and antioxidant composites. In addition, chitosan is modified by physical, chemical and biological modifications to obtain a variety of functionalized chitosan-based materials. The modification not only improves the physicochemical properties of chitosan, but also enables it to have different functions and effects, showing promising applications in multifunctional fields such as food processing, food packaging, and food ingredients. In the current review, applications, challenges, and future perspectives of functionalized chitosan in food will be discussed.
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Affiliation(s)
- Yu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, PR China
| | - Yong Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qingfeng Dong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Changhua Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Shanggui Deng
- Engineering Research Center of Food Thermal Processing Technology, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, Zhejiang, China
| | - Yongfeng Kang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Min Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, PR China.
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China.
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17
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Chitosan enhances antibacterial efficacy of 405 nm light-emitting diode illumination against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. on fresh-cut melon. Food Res Int 2023; 164:112372. [PMID: 36737959 DOI: 10.1016/j.foodres.2022.112372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 12/08/2022] [Accepted: 12/24/2022] [Indexed: 12/28/2022]
Abstract
This study aimed to evaluate the influence of chitosan on the antibacterial efficacy of 405 nm LED illumination against Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes on fresh-cut melons. The antibacterial efficacy of LED illumination (a total dose of 1.3 kJ/cm2) with or without chitosan (0.5 and 1.0 %) against these three pathogens was determined at 4 and 10 °C, respectively. Non-illuminated and chitosan-treated fruits were stored in the dark for 36 h under the same temperature. Color changes, ascorbic acid content, and total flavonoid content of illuminated and non-illuminated fruits were also analyzed. The results showed that the populations of all three pathogens on the non-illuminated and chitosan-treated fruits remained unchanged during storage. Regardless of bacterial species and chitosan concentrations, LED illumination in combination with chitosan greatly reduced the bacterial populations by 1.5 - 3.5 log/cm2, which was greater than LED illumination alone. Among the three pathogens, L. monocytogenes was the most susceptible to chitosan-mediated LED illumination. However, the whiteness index of illuminated fruits significantly increased by 1.3-fold compared to that of non-illuminated fruits, regardless of the presence of chitosan. Unlike color, no significant difference was observed in ascorbic acid and total flavonoid contents between illuminated and non-illuminated fruits. Although the fruit color was changed by LED illumination, these results indicate that adding chitosan could enhance the antibacterial efficacy of 405 nm LED illumination against major foodborne pathogens on fresh-cut melons without changing nutritional quality.
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18
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Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review. Polymers (Basel) 2023; 15:polym15020396. [PMID: 36679276 PMCID: PMC9864592 DOI: 10.3390/polym15020396] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 12/23/2022] [Accepted: 01/09/2023] [Indexed: 01/14/2023] Open
Abstract
Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production of biodegradable films and coatings is gaining attention in terms of applications in the food industry. To enhance the antimicrobial and antioxidant properties of chitosan, a vast variety of plant extracts have been incorporated to meet consumer demands for more environmentally friendly and synthetic preservative-free foods. This review provides knowledge about the antioxidant and antibacterial properties of chitosan films and coatings enriched with natural extracts as well as their applications in various food products and the effects they had on them. In a nutshell, it has been demonstrated that chitosan can act as a coating or packaging material with excellent antimicrobial and antioxidant properties in addition to its biodegradability, biocompatibility, and non-toxicity. However, further research should be carried out to widen the applications of bioactive chitosan coatings to more foods and industries as well was their industrial scale-up, thus helping to minimize the use of plastic materials.
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A Mixture of Full-Fat and Defatted Hermetia illucens Larvae and Poultry By-Products as Sustainable Protein Sources Improved Fillet Quality Traits in Farmed Barramundi, Lates calcarifer. Foods 2023; 12:foods12020362. [PMID: 36673454 PMCID: PMC9858547 DOI: 10.3390/foods12020362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/06/2023] [Accepted: 01/07/2023] [Indexed: 01/15/2023] Open
Abstract
The physicochemical quality and shelf-life of fillets from barramundi, which were fed for 56 days on a mixture of poultry by-product meal (PBM), full-fat Hermetia illucens (FHI), and defatted HI (DHI), were investigated and compared to a fishmeal (FM) control diet. The proximate and total amino acids compositions of the fillets were unaffected by the test diets, while the mixture of PBM and HI larvae improved the sensory quality. An eight-day shelf-life study showed that PBM-HI-based diets improved the texture profile based upon the chewiness, cohesiveness, gumminess, and hardness, regardless of the storage time. The improved texture was aligned with comparatively less degradation of the microstructure of the muscle tissue in the same diets. An improvement in the quality index (QI) value, an increase in pH, and a decrease in lipid oxidation were also found in the fillets of barramundi fed test diets compared with the control diet during the storage time. The test diets positively influenced flesh lightness and redness, while the color profiles were negatively influenced by the storage time. Overall, the maintenance of compositional attributes; the enhancement of fillet sensory attributes, texture, and brightness; and the improved raw fillet shelf-life support the inclusion of PBM-HI-based diets in aquafeed.
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20
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Effects of edible chitosan coating containing Salvia rosmarinus essential oil on quality characteristics and shelf life extension of rabbit meat during chilled storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01804-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
AbstractRabbit meat is one of the most consumed meats throughout the world and is extremely susceptible to spoilage due to its high protein and moisture content. Natural preservatives with antioxidant and antibacterial properties are needed to maintain meat quality and increase its shelf life. This study examined the effect of 1% chitosan (CH), 0.2% rosemary (Salvia rosmarinus) essential oil (REO), and their combination on pH, total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) levels, and the microbial profile of rabbit meat stored over 12 days at 4 °C. During this time, changes in appearance, odor, and texture were also noted. The shelf lives of samples treated with only 1% CH coating, or in combination with 0.2% REO, were longer than those of untreated samples. These results showed that samples treated with both CH and REO were still acceptable until the 12th day and resulted in significantly lower meat demerit scores in these treated groups compared with untreated meat. In all groups, the pH, TVB-N, and TBA values increased over time, but these values were significantly higher (p < 0.05) in untreated samples. Microbial analysis results showed that chilled rabbit meat samples treated with combined 1% CH and 0.2% REO reduced Enterobacteriaceae, Pseudomonas, and Psychrotrophic counts. The experimental results demonstrated that using CH coating in combination with REO improved the quality of rabbit meat and could be an effective approach to reduce rabbit meat deterioration during chilled storage.
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21
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Samira KE, Hossein IV. Chitosan/gelatin/starch-based films plasticized with olive oil and aloe-vera extract as a potential wound dressing. J MACROMOL SCI B 2022. [DOI: 10.1080/00222348.2022.2145746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Affiliation(s)
| | - Izadi-Vasafi Hossein
- Department of Polymer Engineering, Shahreza Branch, Islamic Azad University, Shahreza, Iran
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22
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Chitosan-Polyphenol Conjugates for Human Health. Life (Basel) 2022; 12:life12111768. [DOI: 10.3390/life12111768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 10/21/2022] [Accepted: 10/27/2022] [Indexed: 11/06/2022] Open
Abstract
Human health deteriorates due to the generation and accumulation of free radicals that induce oxidative stress, damaging proteins, lipids, and nucleic acids; this has become the leading cause of many deadly diseases such as cardiovascular, cancer, neurodegenerative, diabetes, and inflammation. Naturally occurring polyphenols have tremendous therapeutic potential, but their short biological half-life and rapid metabolism limit their use. Recent advancements in polymer science have provided numerous varieties of natural and synthetic polymers. Chitosan is widely used due to its biomimetic properties which include biodegradability, biocompatibility, inherent antimicrobial activity, and antioxidant properties. However, due to low solubility in water and the non-availability of the H-atom donor, the practical use of chitosan as an antioxidant is limited. Therefore, chitosan has been conjugated with polyphenols to overcome the limitations of both chitosan and polyphenol, along with increasing the potential synergistic effects of their combination for therapeutic applications. Though many methods have been evolved to conjugate chitosan with polyphenol through activated ester-modification, enzyme-mediated, and free radical induced are the most widely used strategies. The therapeutic efficiency of chitosan-polyphenol conjugates has been investigated for various disease treatments caused by ROS that have shown favorable outcomes and tremendous results. Hence, the present review focuses on the recent advancement of different strategies of chitosan-polyphenol conjugate formation with their advantages and limitations. Furthermore, the therapeutic applicability of the combinatorial efficiency of chitosan-based conjugates formed using Gallic Acid, Curcumin, Catechin, and Quercetin in human health has been described in detail.
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23
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Popescu PA, Palade LM, Nicolae IC, Popa EE, Miteluț AC, Drăghici MC, Matei F, Popa ME. Chitosan-Based Edible Coatings Containing Essential Oils to Preserve the Shelf Life and Postharvest Quality Parameters of Organic Strawberries and Apples during Cold Storage. Foods 2022; 11:3317. [PMID: 36359930 PMCID: PMC9657762 DOI: 10.3390/foods11213317] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/17/2022] [Accepted: 10/21/2022] [Indexed: 07/29/2023] Open
Abstract
Edible coatings and films have been researched for more than three decades due to their ability to be incorporated with different functional ingredients or compounds as an option to maintain the postharvest quality of fruits and vegetables. The aim of this study was to evaluate the effect of three types of chitosan-based (CH) edible coatings obtained from medium and high molecular weight chitosan, containing ascorbic or acetic acid and sea buckthorn or grape seed essential oils on the physical-chemical and microbiological properties of organic strawberries and apple slices during cold storage at 4 °C and 8 °C. Scanning electron microscope images showed both a smooth structure and a fracture and pore structure on strawberry coatings and a dense and smooth structure on the apple slices coatings. Further, the edible coatings managed to reduce the microbial load of yeasts and molds of the coated strawberries during the storage period. Overall, the treatments preserved the ascorbic acid, total polyphenol content, and antioxidant activity for all the tested samples compared to the control sample, throughout the storage period. In addition, the water activity (aw) of the coated samples presented lower values (0.96-0.98) than the control samples. The obtained results indicate that the developed chitosan-based edible coatings could maintain the postharvest parameters of the tested samples, also leading to their shelf-life prolongation.
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Affiliation(s)
- Paul-Alexandru Popescu
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Laurentiu Mihai Palade
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
- National Research & Development Institute for Food Bioresources-IBA Bucharest, 6 Dinu Vintilă Street, District 2, 021102 Bucharest, Romania
| | - Ioana-Cătălina Nicolae
- Research Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Elisabeta Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Amalia Carmen Miteluț
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Mihaela Cristina Drăghici
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Florentina Matei
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Mona Elena Popa
- Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
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Chen H, Lin B, Zhang R, Gong Z, Wen M, Su W, Zhou J, Zhao L, Wang J. Controllable preparation of chitosan oligosaccharides via a recombinant chitosanase from marine Streptomyces lydicus S1 and its potential application on preservation of pre-packaged tofu. Front Microbiol 2022; 13:1007201. [PMID: 36225376 PMCID: PMC9549211 DOI: 10.3389/fmicb.2022.1007201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
Chitosan oligosaccharides (COSs) are widely applied in many areas due to its various biological activities. Controllable preparation of COSs with desired degree of polymerization (DP) via suitable chitosanase is of great value. Herein, a novel glycoside hydrolase (GH) family 46 chitosanase (SlCsn46) from marine Streptomyces lydicus S1 was prepared, characterized and used to controllably produce COSs with different DP. The specific activity of purified recombinant SlCsn46 was 1,008.5 U/mg. The optimal temperature and pH of purified SlCsn46 were 50°C and 6.0, respectively. Metal ions Mn2+ could improve the stability of SlCsn46. Additionally, SlCsn46 can efficiently hydrolyze 2% and 4% colloidal chitosan to prepare COSs with DP 2–4, 2–5, and 2–6 by adjusting the amount of SlCsn46 added. Moreover, COSs with DP 2–4, 2–5, and 2–6 exhibited potential application value for prolonging the shelf-life of pre-packaged Tofu. The water-holding capacity (WHC), sensorial properties, total viable count (TVC), pH and total volatile base nitrogen (TVB-N) of pre-packed tofu incorporated with 4 mg/mL COSs with DP 2–4, 2–5, and 2–6 were better than those of the control during 15 days of storage at 10°C. Thus, the controllable hydrolysis strategy provides an effective method to prepare COSs with desired DP and its potential application on preservation of pre-packed tofu.
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Affiliation(s)
- Hao Chen
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, China
| | - Bilian Lin
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Rui Zhang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Zhouliang Gong
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Ming Wen
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Weiming Su
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, China
| | | | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- *Correspondence: Liangzhong Zhao,
| | - Jianrong Wang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- Shenzhen Raink Ecology and Environment Co., Ltd., Shenzhen, China
- Jianrong Wang,
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Entezari A, Roshanak S, Shakeri G, Sedaghat N. Effect of zein and zein‐
Peganum harmala
extract coatings of eggshell on the internal quality of eggs and control of
Salmonella enteritidis. J Food Sci 2022; 87:4665-4673. [DOI: 10.1111/1750-3841.16306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 07/29/2022] [Accepted: 08/05/2022] [Indexed: 12/01/2022]
Affiliation(s)
- Asma Entezari
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Sahar Roshanak
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Golshan Shakeri
- Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran
| | - Nasser Sedaghat
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran
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26
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Panahi Z, Mohsenzadeh M. Sodium alginate edible coating containing Ferulago angulata (Schlecht.) Boiss essential oil, nisin, and NaCl: Its impact on microbial, chemical, and sensorial properties of refrigerated chicken breast. Int J Food Microbiol 2022; 380:109883. [PMID: 35985080 DOI: 10.1016/j.ijfoodmicro.2022.109883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 08/06/2022] [Accepted: 08/12/2022] [Indexed: 10/31/2022]
Abstract
This study aimed to investigate the effects of sodium alginate (ALG) coating incorporated with Ferulago angulata (Schlecht.) Boiss essential oil (FAEO, 10 and 20 mg/mL), nisin (N, 500 and 1000 IU/mL), and NaCl (2 %) on microbial (lactic acid bacteria, LAB; total viable bacteria, TVC; psychrotrophic bacteria; Pseudomonas; Enterobacteriaceae, and yeast and mold), chemical (pH, PV, TVB-N, and TBARS), sensory (color, odor, texture, and overall acceptance), and antioxidant properties of refrigerated (4 °C) chicken breasts. GC-MS analysis revealed that trans-β-ocimene (45.36 %) and α-pinene (18.01 %) constituted most of the components in FAEO. The antioxidant properties of FAEO were evaluated via the DPPH method. The IC50 value of FAEO was 562 mg/mL. The results of antimicrobial evaluations indicated that there was no significant difference between control and ALG treatments (p > 0.05). The highest antimicrobial effect was associated with ALG + FAEO2 + N2 + NaCl treatment. The logarithmic reduction of the TVC, psychrotrophic count, Pseudomonas count, Enterobacteriaceae, LAB, as well as yeast and mold count in the ALG + FAEO2 + N2 + NaCl treatment were 1.40, 0.92, 1.20, 1.02, 0.88, and 1 log CFU/g, respectively compared to the control treatment. The initial level of TVB-N in the control treatment was 8.26 mg/100 g, which reached 42.84 mg/100 g at the end of the storage period. In ALG+ FAEO2 + N2 + NaCl treatment, the lowest TVB-N was observed, being 36.37 mg/100 g at the end of the storage period. The initial level of PV in the control treatment was 0.14 meq/kg, which reached 3.04 meq/kg at the end of the storage period. In the treatments containing FAEO, PV was lower than in other treatments, indicating the antioxidant properties of FAEO. There was a significant difference between control and other treatments in pH and TBARS evaluation (p < 0.05). The samples treated with FAEO had a lower pH than control. At the end of the storage period, the TBARS level in the control treatment reached 1.20 mg MDA/kg, while in the treatment of ALG+ FAEO2 + N2 + NaCl treatment, its level was 0.36 mg MDA/kg. The results of sensory properties indicated that in evaluating the color, odor, texture, and overall acceptance on the final days, treatments containing FAEO, nisin, and NaCl had higher scores due to their antimicrobial and antioxidant properties. In conclusion, this study indicated that adding FAEO, nisin, and NaCl to ALG coating would enhance the shelf-life of chicken meat.
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Affiliation(s)
- Zahra Panahi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad (FUM), P.O.Box 9177948974, Mashhad, Iran
| | - Mohammad Mohsenzadeh
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad (FUM), P.O.Box 9177948974, Mashhad, Iran.
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27
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Mavalizadeh A, Fazlara A, PourMahdi M, Bavarsad N. The effect of separate and combined treatments of nisin, Rosmarinus officinalis essential oil (nanoemulsion and free form) and chitosan coating on the shelf life of refrigerated chicken fillets. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01541-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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Ding X, Zhao L, Khan IM, Yue L, Zhang Y, Wang Z. Emerging chitosan grafted essential oil components: A review on synthesis, characterization, and potential application. Carbohydr Polym 2022; 297:120011. [DOI: 10.1016/j.carbpol.2022.120011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 08/04/2022] [Accepted: 08/18/2022] [Indexed: 01/19/2023]
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29
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Singh A, Sheikh J. Preparation of mosquito repellent, antibacterial and UV protective cotton using a novel, chitosan-based polymeric dye. Carbohydr Polym 2022; 290:119466. [DOI: 10.1016/j.carbpol.2022.119466] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 03/09/2022] [Accepted: 04/04/2022] [Indexed: 11/16/2022]
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30
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Charlebois S, Hill A, Morrison M, Vezeau J, Music J, Mayhew K. Is Buying Local Less Expensive? Debunking a Myth—Assessing the Price Competitiveness of Local Food Products in Canada. Foods 2022; 11:foods11142059. [PMID: 35885306 PMCID: PMC9315852 DOI: 10.3390/foods11142059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 07/08/2022] [Accepted: 07/10/2022] [Indexed: 12/01/2022] Open
Abstract
It is well known that many consumers believe local foods are more expensive than comparative products coming from other markets. The aim of this study was to measure the price competitiveness of products certified by the Aliments du Québec program, a well-known program in the Canadian province of Quebec. Using machine-learning, artificial intelligence and targeted data mining, the report identifies local products and comparator products, to consider whether locally certified products are more expensive than comparative products coming from outside Quebec. Uncertified products used as comparative products come from anywhere around the world, outside of the province of Quebec. For this study, a total of more than 350,000 discrete price data points were analyzed in the Winter 2022. Local product prices were examined relative to the prices of comparator products. In total, there were 48 subcategories considered. In 70.83% of the subcategories, the local product was either as expensive (similar price) or less expensive than the comparator product. Results challenge the popular belief that local food products are often more expensive. This study also provides limitation and future research paths.
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Affiliation(s)
- Sylvain Charlebois
- Agri-Food Analytics Lab, Dalhousie University, Halifax, NS B3H 4R2, Canada; (S.C.); (A.H.); (K.M.)
| | - Amy Hill
- Agri-Food Analytics Lab, Dalhousie University, Halifax, NS B3H 4R2, Canada; (S.C.); (A.H.); (K.M.)
| | - Melanie Morrison
- College of Arts and Science, University of Saskatchewan, Saskatoon, SK S7N 5A2, Canada;
| | - Janele Vezeau
- Canadian Agri-Food Foresight Institute, Halifax, NS B2X 3T5, Canada;
| | - Janet Music
- Agri-Food Analytics Lab, Dalhousie University, Halifax, NS B3H 4R2, Canada; (S.C.); (A.H.); (K.M.)
- Correspondence:
| | - Kydra Mayhew
- Agri-Food Analytics Lab, Dalhousie University, Halifax, NS B3H 4R2, Canada; (S.C.); (A.H.); (K.M.)
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31
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Hoa VB, Song DH, Seol KH, Kang SM, Kim HW, Kim JH, Moon SS, Cho SH. Application of a Newly Developed Chitosan/Oleic Acid Edible Coating for Extending Shelf-Life of Fresh Pork. Foods 2022; 11:foods11131978. [PMID: 35804793 PMCID: PMC9265712 DOI: 10.3390/foods11131978] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 06/27/2022] [Accepted: 07/01/2022] [Indexed: 01/19/2023] Open
Abstract
This study aimed at evaluating the applicability of a newly-developed chitosan/oleic acid edible coating for extending the shelf-life of fresh pork under aerobic-packaging conditions. Various coating formulations were used: 2% chitosan alone (CHI), 0.5% (v/v) oleic acid in 2% chitosan (CHI/0.5%OA) and 1% (v/v) oleic acid in 2% chitosan (CHI/1%OA) were prepared. For coating, fresh pork slices were fully immersed in the coating solutions for 30 s and dried naturally at 4 °C for 30 min. The coated samples were placed on trays, over-wrapped with plastic film, stored at 4 °C for 21 days, and were analyzed for shelf-life stability. Samples without coating were used as control. It was found that the aerobic bacteria and Pseudomonas spp. counts, and total volatile basic nitrogen (TVBN) content were almost two to three times lower in the CHI/OA-coated samples compared to the control after 21 days of storage (p < 0.05). The CHI/OA coating combination completely inhibited growth of E. coli, and protected the meat from discoloration after 21 days of storage. In particular, the addition of OA increased the concentration of volatiles associated with pleasant aromas. This study provides an application potential of chitosan/oleic acid edible coating in preservation of fresh pork to prolong the shelf-life and improve safety.
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Affiliation(s)
- Van-Ba Hoa
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea; (V.-B.H.); (D.-H.S.); (K.-H.S.); (S.-M.K.); (H.-W.K.); (J.-H.K.)
| | - Dong-Heon Song
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea; (V.-B.H.); (D.-H.S.); (K.-H.S.); (S.-M.K.); (H.-W.K.); (J.-H.K.)
| | - Kuk-Hwan Seol
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea; (V.-B.H.); (D.-H.S.); (K.-H.S.); (S.-M.K.); (H.-W.K.); (J.-H.K.)
| | - Sun-Moon Kang
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea; (V.-B.H.); (D.-H.S.); (K.-H.S.); (S.-M.K.); (H.-W.K.); (J.-H.K.)
| | - Hyun-Wook Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea; (V.-B.H.); (D.-H.S.); (K.-H.S.); (S.-M.K.); (H.-W.K.); (J.-H.K.)
| | - Jin-Hyoung Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea; (V.-B.H.); (D.-H.S.); (K.-H.S.); (S.-M.K.); (H.-W.K.); (J.-H.K.)
| | | | - Soo-Hyun Cho
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea; (V.-B.H.); (D.-H.S.); (K.-H.S.); (S.-M.K.); (H.-W.K.); (J.-H.K.)
- Correspondence: ; Tel.: +82-(0)63-238-7351
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32
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Edible Polymers and Secondary Bioactive Compounds for Food Packaging Applications: Antimicrobial, Mechanical, and Gas Barrier Properties. Polymers (Basel) 2022; 14:polym14122395. [PMID: 35745971 PMCID: PMC9229000 DOI: 10.3390/polym14122395] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/07/2022] [Accepted: 06/10/2022] [Indexed: 02/06/2023] Open
Abstract
Edible polymers such as polysaccharides, proteins, and lipids are biodegradable and biocompatible materials applied as a thin layer to the surface of food or inside the package. They enhance food quality by prolonging its shelf-life and avoiding the deterioration phenomena caused by oxidation, humidity, and microbial activity. In order to improve the biopolymer performance, antimicrobial agents and plasticizers are also included in the formulation of the main compounds utilized for edible coating packages. Secondary natural compounds (SC) are molecules not essential for growth produced by some plants, fungi, and microorganisms. SC derived from plants and fungi have attracted much attention in the food packaging industry because of their natural antimicrobial and antioxidant activities and their effect on the biofilm’s mechanical properties. The antimicrobial and antioxidant activities inhibit pathogenic microorganism growth and protect food from oxidation. Furthermore, based on the biopolymer and SC used in the formulation, their specific mass ratio, the peculiar physical interaction occurring between their functional groups, and the experimental procedure adopted for edible coating preparation, the final properties as mechanical resistance and gas barrier properties can be opportunely modulated. This review summarizes the investigations on the antimicrobial, mechanical, and barrier properties of the secondary natural compounds employed in edible biopolymer-based systems used for food packaging materials.
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33
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Karakosta LK, Vatavali KA, Kosma IS, Badeka AV, Kontominas MG. Combined Effect of Chitosan Coating and Laurel Essential Oil ( Laurus nobilis) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat. Foods 2022; 11:foods11111664. [PMID: 35681413 PMCID: PMC9180035 DOI: 10.3390/foods11111664] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/30/2022] [Accepted: 06/02/2022] [Indexed: 11/16/2022] Open
Abstract
The combined effect of chitosan coating (CHI) and laurel essential oil (LEO) on the shelf-life extension of water buffalo meat stored under aerobic packaging conditions at 4 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored over an 18-day storage period. Microbiological data indicated that the (CHI) coating along with (LEO) was the most efficient among treatments in reducing populations of bacteria by 3.2 log cfu/g on day 6 of storage (p < 0.05). pH values of meat varied between 6.04 and 6.21, while thiobarbituric acid (TBA) values were equal to or less than 2.12 mg malondialdehyde/kg throughout storage. The colour parameter L* and a* values decreased, while b* values increased during storage (p < 0.05). Taste proved to be a more sensitive sensory attribute than odour. Based on sensory and microbiological data, product shelf life was approximately 5−6 days for control samples, 7−8 days for samples treated with (LEO), 12 days for samples treated with (CHI), and 13−14 days for samples treated with (CHI + LEO).
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34
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Yang C, Lu JH, Xu MT, Shi XC, Song ZW, Chen TM, Herrera-Balandrano DD, Zhang YJ, Laborda P, Shahriar M, Wang SY. Evaluation of chitosan coatings enriched with turmeric and green tea extracts on postharvest preservation of strawberries. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113551] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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35
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Amjed N, Bhatti IA, Simon L, Castel CD, Zia KM, Zuber M, Hafiz I, Murtaza MA. Preparation and characterization of thermoplastic polyurethanes blended with chitosan and starch processed through extrusion. Int J Biol Macromol 2022; 208:37-44. [PMID: 35257731 DOI: 10.1016/j.ijbiomac.2022.03.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 02/27/2022] [Accepted: 03/02/2022] [Indexed: 11/25/2022]
Abstract
The basic aim of the research work is to expand the application range of biomaterials in the field of medical by increasing antibacterial and biocompatible behavior of thermoplastic polyurethanes. Blends of thermoplastic polyurethanes with chitosan and starch were prepared through extrusion process. The effect of polysaccharides (corn starch and chitosan) incorporation in thermoplastic polyurethane matrix and polymers interaction on thermal and morphological aspects was investigated. Possible interaction among chitosan and starch within TPU matrix individually and together in a blend were assessed by Fourier Transform Infrared Spectroscopy (FTIR) and X-ray Diffractometer (XRD). The results indicated that thermoplastic polyurethanes were semi crystalline in nature whereas hydrophilicity of prepared thermoplastic polyurethanes was determined by contact angle. Biological properties endowed that TPU blended with chitosan and starch possessed antibacterial and hemolytic potential. Hence, it can be a suitable candidate for biomedical applications.
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Affiliation(s)
- Nyla Amjed
- Department of Chemistry, University of Agriculture, Faisalabad, Pakistan; Department of Chemistry, University of Lahore, Lahore, Pakistan
| | - Ijaz Ahmad Bhatti
- Department of Chemistry, University of Agriculture, Faisalabad, Pakistan
| | - Leonardo Simon
- Department of Chemical Engineering, University of Waterloo, Waterloo, Canada
| | - Charles Dal Castel
- Department of Chemical Engineering, University of Waterloo, Waterloo, Canada
| | - Khalid Mahmood Zia
- Department of Chemistry, Government College University, Faisalabad, Pakistan.
| | - Muhammad Zuber
- Department of Chemistry, Riphah International University, Lahore, Pakistan
| | - Iram Hafiz
- Institute of Chemistry, University of Sargodha, Sargodha, Pakistan
| | - Main Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
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36
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Ozogul Y, El Abed N, Montanari C, Ozogul F. Contribution of polysaccharides from crustacean in fermented food products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:47-92. [PMID: 36064296 DOI: 10.1016/bs.afnr.2022.04.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Fermented foods are of great importance for their role in preserving nutrients and enriching the human diet. Fermentation ensures longer shelf life and microbiological safety of food. Natural bioactive compounds have been paid attention as nutraceuticals or functional ingredients, which have health-promoting components since polysaccharides, especially chitosan, chitin and their derivatives, are biocompatible and biodegradable, biorenewable, without toxic properties and environmentally friendly. They have been applied in several fields such as medicine, agriculture, and food industry. This chapter provides information on polysaccharides obtained from crustacean as bioactive compounds as well as their effects in fermented foods.
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Affiliation(s)
- Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage, Tunisia
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
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37
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Zhang H, Zheng Y, Li R. Effects of chitosan-based coatings incorporated with ɛ-polylysine and ascorbic acid on the shelf-life of pork. Food Chem 2022; 390:133206. [PMID: 35597094 DOI: 10.1016/j.foodchem.2022.133206] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 03/31/2022] [Accepted: 05/10/2022] [Indexed: 11/04/2022]
Abstract
Chitosan is a food thickener with film-forming ability and antibacterial activity. ɛ-Polylysine is a preservative with broad-spectrum antibacterial activity. Ascorbic acid is a food antioxidant. In this study, pork chunks were treated with four dipping solutions, i.e. purified water (control), 0.2% ascorbic acid (treatment-1), 0.02% ɛ-polylysine (treatment-2), and 0.4% chitosan + 0.02% ɛ-polylysine + 0.2% ascorbic acid (treatment-3), and stored at 3 °C for 12 days. All treatments suppressed bacterial growth, increases in pH and total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances and decreases in the red indices of pork chunks compared with the control during refrigeration. Based on the national standards of total bacterial number and TVB-N of pork, treatment-3 extended the shelf-life of pork chunks by six days compared with the control. The results verified that chitosan-based coatings may be a practical method for the preservation of pork chunks during refrigeration.
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Affiliation(s)
- Huanxin Zhang
- School of Food Science and Technology, Jiangsu Agri-animal Husbandry Vocational College, 8 Fenghuang East Road, Taizhou 225300, China.
| | - Yi Zheng
- School of Food Science and Technology, Jiangsu Agri-animal Husbandry Vocational College, 8 Fenghuang East Road, Taizhou 225300, China.
| | - Ruomin Li
- School of Food Science and Technology, Jiangsu Agri-animal Husbandry Vocational College, 8 Fenghuang East Road, Taizhou 225300, China
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38
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Dong H, Gai Y, Fu S, Zhang D. Application of Biotechnology in Specific Spoilage Organisms of Aquatic Products. Front Bioeng Biotechnol 2022; 10:895283. [PMID: 35573247 PMCID: PMC9095962 DOI: 10.3389/fbioe.2022.895283] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Accepted: 03/28/2022] [Indexed: 12/30/2022] Open
Abstract
Aquatic products are delicious and have high nutritive value, however, they are highly perishable during storage due to the growth and metabolism of microorganisms. The spoilage process of aquatic products was demonstrated to be highly related to the composition of microorganisms, in which the specific spoilage organisms (SSOs) are the main factors. In this article, the spoilage indicators of SSOs were systematically described, which could make a comprehensive evaluation of the quality of aquatic products. Quorum sensing (QS) regulates the growth, metabolism and characteristics of SSOs, the common signaling molecules and the QS system in the major SSOs of aquatic products were discussed. Moreover, we compared various technologies for the analysis of SSOs in aquatic products. Besides, quality control techniques based on microbiota regulating of aquatic products, including physical, chemical and biological preservation strategies, were also compared. In conclusion, novel preservation technologies and hurdle techniques are expected to achieve comprehensive inhibition of SSOs.
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Affiliation(s)
- Huina Dong
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Yuanming Gai
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Shaoping Fu
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Dawei Zhang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- University of Chinese Academy of Sciences, Beijing, China
- *Correspondence: Dawei Zhang,
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Song M, Wang Y, Xiao T, Cai Z, Zou W, He J, Su Z, Bai Y. A resonance Rayleigh scattering method for sensitive detection of chitosan based on supramolecular complex and mechanism study. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 270:120797. [PMID: 34998051 DOI: 10.1016/j.saa.2021.120797] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 12/17/2021] [Accepted: 12/20/2021] [Indexed: 06/14/2023]
Abstract
A convenient and sensitive resonance Rayleigh scattering (RRS) method for the detection of chitosan (CTS) has been developed via forming Cu-Zn supramolecular complex by complexation reaction, hydrophobic force and electrostatic attraction. The microstructure of the complex was characterized by FT-IR, zeta potential, scanning electron microscope (SEM), UV-vis and RRS. Furthermore, the interaction mechanism among Cu(II), Zn(II), CTS and sodium dodecyl benzene sulfonate (SDBS) was studied. The results revealed that CTS and Cu(II) or Zn(II) formed a supramolecular complex with RRS enhancement in weak acid condition. In the presence of SDBS, the RRS intensity of CTS-Cu(II)-SDBS or CTS-Zn(II)-SDBS was significantly higher than that of the binary system without SDBS at the same CTS concentration. The RRS intensity of CTS-Cu(II)-Zn(II)-SDBS was higher than that of CTS-Cu(II)-SDBS and CTS-Zn(II)-SDBS. The RRS intensity increased linearly with the increase of CTS concentration made it possible to determine CTS quantitatively. In the range extending from 0.10 to 5.00 μg/mL, the equation of linear regression was ΔI=1848.8c-138.3 with a correlation coefficient 0.9996, and the detection limit was estimated to be 37.96 ng/mL. The study was successfully applied for the determination of CTS in health food samples, suggesting its great potential toward CTS analysis.
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Affiliation(s)
- Meiying Song
- Guangdong Provincial Engineering Research Center of Public Health Detection and Assessment, Guangdong Pharmaceutical University, Guangzhou 510310, China
| | - Yating Wang
- Guangdong Provincial Engineering Research Center of Public Health Detection and Assessment, Guangdong Pharmaceutical University, Guangzhou 510310, China
| | - Tingnan Xiao
- Guangdong Provincial Engineering Research Center of Public Health Detection and Assessment, Guangdong Pharmaceutical University, Guangzhou 510310, China
| | - Zidong Cai
- Guangdong Provincial Engineering Research Center of Public Health Detection and Assessment, Guangdong Pharmaceutical University, Guangzhou 510310, China
| | - Weiling Zou
- Guangdong Provincial Engineering Research Center of Public Health Detection and Assessment, Guangdong Pharmaceutical University, Guangzhou 510310, China
| | - Jincan He
- Guangdong Provincial Engineering Research Center of Public Health Detection and Assessment, Guangdong Pharmaceutical University, Guangzhou 510310, China
| | - Zhengquan Su
- Guangdong Engineering Research Center of Natural Products and New Drugs, Guangdong Provincial University Engineering Technology Research Center of Natural Products and Drugs, Guangdong Pharmaceutical University, Guangzhou 510006, China.
| | - Yan Bai
- Guangdong Provincial Engineering Research Center of Public Health Detection and Assessment, Guangdong Pharmaceutical University, Guangzhou 510310, China.
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40
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Sensory and Nutraceutical Properties of Infusions Prepared with Grape Pomace and Edible-Coated Dried–Minced Grapes. COATINGS 2022. [DOI: 10.3390/coatings12040443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Grapes and grape/wine byproducts such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of polyphenols, known to have nutraceutical properties. Grape byproducts present a great potential for the development of new beverages, such as infusions and tisanes. This work aimed to study the effects of different drying temperatures on the sensory and chemical properties of fermented grape pomace infusions, and to evaluate the same sensory and chemical characteristics on infusions of dried–minced grapes coated with different organic matrices. At the end of the work, it was possible to conclude that the presence of some coating agents results in changes in the sensory characteristics of the infusions, also altering the recorded antioxidant activity. However, all matrices seemed suitable for coating, and none showed negative characteristics in the infusions. Furthermore, of the three infusions (50, 60, and 70 °C), the one prepared with dehydrated grape pomace at 70 °C was the one with the highest pH value, highest °Brix value, and significantly greater concentration of phenolic compounds. In the sensory analysis, the constant presence of a bitter taste and astringent sensation stood out, which are not positive aspects from a sensory point of view. However, the addition of natural flavors—especially honey—made the infusion more sensorially pleasant. Overall, grape pomace dehydrated at 70 °C made it possible to obtain a product with phenolic compounds and antioxidant capacity that is more promising to integrate into human food, particularly via the preparation of infusions. Furthermore, the consumer may, if they so choose, add honey or another agent as a natural flavoring, making the final infusion more pleasant from a sensory point of view.
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41
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Mold-free shelf-life extension of fresh rice noodles by synergistic effects of chitosan and common food preservatives. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108597] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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42
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Inactivation of Polymicrobial Biofilms of Foodborne Pathogens Using Epsilon Poly-L-Lysin Conjugated Chitosan Nanoparticles. Foods 2022; 11:foods11040569. [PMID: 35206046 PMCID: PMC8871342 DOI: 10.3390/foods11040569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Revised: 02/02/2022] [Accepted: 02/05/2022] [Indexed: 12/04/2022] Open
Abstract
A mixed culture (polymicrobial) biofilm provides a favorable environment for pathogens to persist in the food processing environment and to contaminate food products. Inactivation and eradication of such biofilms from food processing environments are achieved by using harsh disinfectants, but their toxicity and environmentally hostile characteristics are unsustainable. This study aims to use food-grade natural nanoparticulated antimicrobials to control mixed-culture biofilms. Chitosan, a natural broad-spectrum antimicrobial biopolymer (polysaccharide) from crustaceans, was derivatized to produce chitosan nanoparticles (ChNP) as a carrier for another broad-spectrum antimicrobial agent, ε-poly-L-lysine (PL), to synthesize ChNP-PL conjugate. The antimicrobial activity of ChNP and ChNP-PL was tested against mixed-culture biofilms. ChNP-PL (~100 nm) exhibited a synergistic antimicrobial and anti-biofilm effect against mono or mixed-culture biofilms of five foodborne pathogens, including Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica serovar Enteritidis, Escherichia coli O157:H7, and Pseudomonas aeruginosa. ChNP-PL treatment prevented biofilm formation by mono or mixed cultures of L. monocytogenes, P. aeruginosa, and E. coli O157:H7, and bacterial counts were either below the detection limit or caused 3.5–5 log reduction. ChNP-PL also inactivated preformed biofilms. In monoculture biofilm, ChNP-PL treatment reduced L. monocytogenes counts by 4.5 logs, S. Enteritidis by 2 logs, E. coli by 2 logs, and S. aureus by 0.5 logs, while ChNP-PL had no inhibitory effect on P. aeruginosa. In vitro mammalian cell-based cytotoxicity analysis confirmed ChNP-PL to have no deleterious effect on intestinal HCT-8 cell line. In conclusion, our results show ChNP-PL has strong potential to prevent the formation or inactivation of preformed polymicrobial biofilms of foodborne pathogens.
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43
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Improving shelf life of calf fillet in refrigerated storage using edible coating based on chitosan/natamycin containing Spirulina platensis and Chlorella vulgaris microalgae. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01153-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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44
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Oladzadabbasabadi N, Mohammadi Nafchi A, Ariffin F, Wijekoon MMJO, Al-Hassan AA, Dheyab MA, Ghasemlou M. Recent advances in extraction, modification, and application of chitosan in packaging industry. Carbohydr Polym 2022; 277:118876. [PMID: 34893279 DOI: 10.1016/j.carbpol.2021.118876] [Citation(s) in RCA: 63] [Impact Index Per Article: 31.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 11/03/2021] [Accepted: 11/06/2021] [Indexed: 02/07/2023]
Abstract
Current environmental concerns fostered a strong interest in extracting polymers from renewable feedstocks. Chitosan, a second most abundant polysaccharide after cellulose, may prove to be a promising green material owing to its renewability, inherent biodegradablity, natural availability, non-toxicity, and ease of modification. This review is intended to comprehensively overview the recent developments on the isolation of chitosan from chitin, its modification and applications as a reinforcing candidate for food packaging materials, emphasizing the scientific underpinnings arising from its physicochemical properties, antimicrobial, antioxidant, and antifungal activities. We review various chitosan-reinforced composites reported in the literature and comprehensively present intriguing mechanical and other functional properties. We highlight the contribution of these mechanically robust and responsive materials to extend the shelf-life and maintain the qualities of a wide range of food commodities. Finally, we assess critical challenges and highlight future opportunities towards understanding the versatile applications of chitosan nanocomposites.
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Affiliation(s)
- Nazila Oladzadabbasabadi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia; Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.
| | - Fazilah Ariffin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia.
| | | | - A A Al-Hassan
- Department of Food Science and Human Nutrition, College of Agriculture and vit. Medicine, Qassim University, 51452 Burydah, Saudi Arabia
| | - Mohammed Ali Dheyab
- Nano-Optoelectronics Research and Technology Lab (NORLab), School of Physics, Universiti Sains Malaysia, 11800, Pulau Pinang, Malaysia
| | - Mehran Ghasemlou
- School of Science, STEM College, RMIT University, Melbourne, VIC 3000, Australia
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45
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Osaili TM, Al-Nabulsi AA, Hasan F, Olaimat AN, Taha S, Ayyash M, Nazzal DS, Savvaidis IN, Obaid RS, Holley R. Antimicrobial effects of chitosan and garlic against Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in hummus during storage at various temperatures. J Food Sci 2022; 87:833-844. [PMID: 35028936 DOI: 10.1111/1750-3841.16025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 11/29/2021] [Accepted: 12/02/2021] [Indexed: 11/27/2022]
Abstract
The study aimed to evaluate the antimicrobial activity of 0.5 or 1% (w/w) chitosan and 1% (w/w) garlic against Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in hummus dip stored at 4, 10, or 25°C for 28, 21, or 7 days, respectively. In hummus without garlic, at all storage temperatures and storage periods, 0.5% chitosan decreased Salmonella spp., E. coli O157:H7, and L. monocytogenes by 0.9-2.3, 0.6-2.3, and 0.9-1.3 log CFU/g, respectively. In comparison, 1% chitosan decreased the numbers by 1.6-2.9, 1.4-2.7, and 1.3-1.8 log CFU/g, respectively. In hummus with 1% garlic, 0.5% chitosan decreased Salmonella spp., E. coli O157:H7, and L. monocytogenes by 0.7-2.5, 0.6-2.2, and 1.0-1.5 log CFU/g, respectively. Furthermore, 1% chitosan decreased the numbers by 1.6-2.8, 1.2-2.7, and 1.5-1.6 log CFU/g, respectively. With few exceptions, adding 1% garlic to hummus did not result in any significant reduction (at p < 0.05) in microbial numbers. The greatest decreases of Salmonella spp., E. coli O157:H7, and L. monocytogenes were 3.1, 3.6, and 2.9 log CFU/g with 1% chitosan held at 4°C for 28 days. The highest overall acceptability was for hummus with 0.5% chitosan + 1% garlic. Commercial use of chitosan is expected to help producers improve hummus safety. PRACTICAL APPLICATION: Hummus is consumed worldwide as a dip due to its taste and health benefits. Microbial safety of hummus can be enhanced by incorporating chitosan, derived from the natural polymer chitin, into the formulation. This enhanced recipe would be a bonus for producers and consumers alike.
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Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, UAE.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, UAE
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan
| | - Sadi Taha
- School of Business Administration, Al Dar University College, Dubai, UAE
| | - Mutamed Ayyash
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, UAE
| | - Dima S Nazzal
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ioannis N Savvaidis
- Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah, UAE.,Department of Chemistry, School of Natural Sciences, University of Ioannina, Ioannina, Greece
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, UAE
| | - Richard Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Chitosan nanoemulsion: Gleam into the futuristic approach for preserving the quality of muscle foods. Int J Biol Macromol 2021; 199:121-137. [PMID: 34953807 DOI: 10.1016/j.ijbiomac.2021.12.046] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 11/23/2021] [Accepted: 12/06/2021] [Indexed: 12/24/2022]
Abstract
Trend for consumption of healthy meat without synthetic additives is blooming globally and has attracted the interest of consumers and research sphere to look for enhancement of quality and safety of food. Chitosan is multi-functional marine biopolymer with several befitting properties such as non-toxicity, ease of modification, antimicrobial activity, biodegradability and bio-compatibility, making it suitable for use in meat based food systems, which are highly prone to putrescence due to availability of high level protein, micronutrients and moisture. Bioactive components from plant extracts on account of their natural lineage are exquisite determinants for meat preservation in association with chitosan to replace synthetic molecules, which are considered to evince toxicological effects. Nanoemulsions are viable systems for integrating a myriad of active constituents framed by microfluidization, high-pressure homogenization, ultra-sonication, phase inversion (PIC and PIT) and spontaneous-emulsification with benefits of droplet size reduction, improved solubility, stability and their biological activity. This article summarizes the most important information on formulation, fabrication and advancements in chitosan-based nanoemulsions highlighting their potential benefit for applications in the muscle food system. Supervising the all-around executions of chitosan nanoemulsions for various food systems, the current review has been framed to lay down understandings regarding improvements made in the production and functionality of chitosan nanoemulsions for quality retention of meat products. Furthermore, it highlights the novel trends in chitosan-nanoemulsions application in meat based food systems from a preservation and shelf-life prolongation perspective.
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Sun H, Liu X, Pei J, Hao D, Li X, Chen D, Shen Y, Xu Z. Identification, characterisation and inhibition of
Geotrichum pseudocandidum
spoilage microbe in
Gastrodia elata
tuber. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Haiyan Sun
- Key Laboratory of Life Resources of Shaanxi Province Shaanxi Key Laboratory of Resource Biology College of Biological Science and Engineering Shaanxi University of Technology Hanzhong China
| | - Xiao Liu
- Key Laboratory of Life Resources of Shaanxi Province Shaanxi Key Laboratory of Resource Biology College of Biological Science and Engineering Shaanxi University of Technology Hanzhong China
| | - Jinjin Pei
- Key Laboratory of Life Resources of Shaanxi Province Shaanxi Key Laboratory of Resource Biology College of Biological Science and Engineering Shaanxi University of Technology Hanzhong China
| | - Danqing Hao
- Key Laboratory of Life Resources of Shaanxi Province Shaanxi Key Laboratory of Resource Biology College of Biological Science and Engineering Shaanxi University of Technology Hanzhong China
| | - Xinsheng Li
- Key Laboratory of Life Resources of Shaanxi Province Shaanxi Key Laboratory of Resource Biology College of Biological Science and Engineering Shaanxi University of Technology Hanzhong China
| | - Dejing Chen
- Key Laboratory of Life Resources of Shaanxi Province Shaanxi Key Laboratory of Resource Biology College of Biological Science and Engineering Shaanxi University of Technology Hanzhong China
| | - Yixiao Shen
- College of Food Science Shenyang Agricultural University Shenyang China
- School of Nutrition and Food Sciences Louisiana State University Baton Rouge LA USA
| | - Zhimin Xu
- School of Nutrition and Food Sciences Louisiana State University Baton Rouge LA USA
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48
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Eslamian Amiri M, Ahmady M, Ariaii P, Golestan L, Ghorbani‐HasanSaraei A. Use composite coating of chitosan-chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets. Food Sci Nutr 2021; 9:6524-6537. [PMID: 34925782 PMCID: PMC8645717 DOI: 10.1002/fsn3.2578] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 11/12/2022] Open
Abstract
In this study, the effect of composite chitosan-chia seed coating (CH-CG) with Bay laurel (Laurus nobilis) essential oil (BE) in two forms including free and nanocapsulated on the shelf life of quail fillets during the 16-day refrigeration (4 ± 1℃) period was investigated. For this purpose, first, BE was extracted by Clevenger apparatus. Then, nanoliposomes BE were produced, and the properties of BE and nanoliposomes BE were investigated. In order to investigate the shelf life of quail, 6 treatments were produced including 1: control (C), 2: CH-CG, CH-CG+BE at 800 ppm, 3: CH-CG+BE at 1600 ppm, 4: CH-CG+nano BE at 800 ppm, 5: CH-CG+nano BE at 1600 ppm, and periodically chemical parameters (peroxide value, free fatty acid, total volatile basic nitrogen, texture firmness, and chewing ability) and microbial (total viable bacteria (TVC) and psychrotrophic bacteria), and the effect of different treatments on control in Escherichia coli and Staphylococcus aureus inoculated populations in quail was also investigated. The BE had high antioxidant and antimicrobial properties. The particle size and microencapsulation efficiency of BE nanoliposome were 98.3 nm and 75.95%, respectively. The results of chemical and microbial analysis showed that in general, the coating with essential oil slowed down the increasing trend of oxidation and microbial indices compared to the control treatment and nanocapsulation of essential oil has increased its antimicrobial and antioxidant properties (p < .05). At the end of storage period, in all tests, treatments of 3, 4, and 5 had the allowed microbial and chemical range and they also inhibited the growth of these bacteria (p < .05). Overall, considering the higher sensory score of treatment 4 and economic efficiency, it seems that this treatment can be used as a natural preservative in the meat industry.
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Affiliation(s)
| | - Mohammad Ahmady
- Department of Food Science and TechnologyAyatolla Amoli BranchIslamic Azad UniversityAmolIran
| | - Peiman Ariaii
- Department of Food Science and TechnologyAyatolla Amoli BranchIslamic Azad UniversityAmolIran
| | - Leila Golestan
- Department of Food Science and TechnologyAyatolla Amoli BranchIslamic Azad UniversityAmolIran
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49
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Hoa VB, Song DH, Seol KH, Kang SM, Kim HW, Kim JH, Cho SH. Coating with chitosan containing lauric acid (C12:0) significantly extends the shelf-life of aerobically - Packaged beef steaks during refrigerated storage. Meat Sci 2021; 184:108696. [PMID: 34741876 DOI: 10.1016/j.meatsci.2021.108696] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 10/07/2021] [Accepted: 10/08/2021] [Indexed: 12/20/2022]
Abstract
The present research aimed at investigating the application potential of a newly developed chitosan/lauric acid edible coating in preservation of fresh beef under refrigerated storage and aerobic packaging conditions. The 2-cm thick steaks were coated with 2% chitosan (CHI), 1 mM lauric acid in 2% chitosan (CHI/1 mM LA) or 3 mM lauric acid in 2% chitosan (CHI/3 mM LA), and over-wrapped in permeable film. Non-coated samples were used as a control (CON). Results showed that the inhibitory effects against the spoilage bacteria growth, volatile basic nitrogen formation and lipid oxidation of the chitosan coating was increased with the incorporation of lauric acid (p˂0.05). More importantly, the incorporation of lauric acid almost completely protected the meat samples against the discoloration after 21 days of storage. The coating with chitosan or chitosan/lauric acid completely inhibited the formation of bacterial spoilage-derived volatile compounds. Overall, coating of chitosan containing 1-3 mM lauric acid could be a promising method in preservation of fresh beef to improve safety and quality under aerobic packaging condition.
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Affiliation(s)
- Van-Ba Hoa
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea
| | - Dong-Heon Song
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea
| | - Kuk-Hwan Seol
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea
| | - Sun-Moon Kang
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea
| | - Hyun-Wook Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea
| | - Jin-Hyoung Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea
| | - Soo-Hyun Cho
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea.
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50
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Ding J, Hui A, Wang W, Yang F, Kang Y, Wang A. Multifunctional palygorskite@ZnO nanorods enhance simultaneously mechanical strength and antibacterial properties of chitosan-based film. Int J Biol Macromol 2021; 189:668-677. [PMID: 34453980 DOI: 10.1016/j.ijbiomac.2021.08.107] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 08/12/2021] [Accepted: 08/13/2021] [Indexed: 11/30/2022]
Abstract
A general and effective strategy was developed for improving simultaneously the mechanical strength and antibacterial performance of biopolymer-based films. The well-dispersed zinc oxide (ZnO) nanoparticles were in-situ loaded on non-toxic natural palygorskite (PAL) nanorod to form an antibacterial PAL@ZnO composite nanorod, which can be embedded into chitosan/gelatin (CS/GL) film to produce the composite films with noticeably enhanced mechanical properties and antibacterial activity against S. aureus and E. coli bacteria (inhibition zones are 21.82 ± 0.95 mm and 16.36 ± 1.64 mm, respectively). The toughness of films enhances to 35.13 ± 0.95 MPa and the moisture uptake decreases to 23.74 ± 0.02% after embedding 3% and 9% of PAL@ZnO, respectively. In addition, incorporating PAL@ZnO nanorods also significantly enhanced the water resistance, and thermal stability of film. This work provides an alternative way for the development of antibacterial films with potential applications in many fields such as food packing.
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Affiliation(s)
- Junjie Ding
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Aiping Hui
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Wenbo Wang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; College of Chemistry and Chemical Engineering, Inner Mongolia University, Hohhot 010021, China.
| | - Fangfang Yang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Yuru Kang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China
| | - Aiqin Wang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China; Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi 211700, China.
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