1
|
Chettri S, Sharma N, Mohite AM. Edible coatings and films for shelf-life extension of fruit and vegetables. BIOMATERIALS ADVANCES 2023; 154:213632. [PMID: 37742558 DOI: 10.1016/j.bioadv.2023.213632] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 09/02/2023] [Accepted: 09/18/2023] [Indexed: 09/26/2023]
Abstract
The execution of the edible coatings and films for food preservation; vegetables, fruits, meat, and dry fruits has been ladened in history. The study of literature portrays enough pieces of evidence dating back from centuries of coatings or films being utilized for the conservation of numerous fruits and vegetables to stretch their average shelf-life. The mechanism that remains operative in extending the shelf-life of fruits and vegetables beyond the normal shelf-life is the controlled entry and exit of moisture and gases. The non- biodegradable packaging which is also non-sustainable can be substituted with compostable and edible coatings and films made up of natural biopolymers. Therefore, keeping in mind the environment and consumer safety, a score of research has been going on from former decades for the development of edible coatings and films with efficient shelf life-extending qualities. The films composed of proteins exhibit a good mechanical strength while the polysaccharide composed films and coatings show efficient gas blocking qualities, however, both lack moisture shielding attributes. These shortcomings can be fixed by combining them with lipids and or some appropriate hydrocolloids. The edible coatings and films have been integrated with various food products; however, they haven't been completely successful in substitution of the total fraction of their non-edible counterparts. The implementation of edible coatings and films have shown to serve an immense value in extending the shelf-life of fruits and vegetables along with being a sustainable and eco-friendly approach for food packaging.
Collapse
Affiliation(s)
- Shristy Chettri
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Neha Sharma
- Amity Institute of Food Technology, Amity University, Noida, U.P., India
| | - Ashish M Mohite
- Amity Institute of Food Technology, Amity University, Noida, U.P., India.
| |
Collapse
|
2
|
Kim HB, Ryu S, Baek JS. The Effect of Hot-Melt Extrusion of Mulberry Leaf on the Number of Active Compounds and Antioxidant Activity. PLANTS (BASEL, SWITZERLAND) 2022; 11:3019. [PMID: 36432749 PMCID: PMC9697546 DOI: 10.3390/plants11223019] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 10/25/2022] [Accepted: 11/04/2022] [Indexed: 06/16/2023]
Abstract
The aim of this study is to compare the functions of the physiologically active compounds of three types of mulberry leaf by cultivar, and to confirm the changes using hot-melt extrusion (HME-ML). The active components of mulberry leaf were analyzed using the HPLC system, and total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity were measured. Among the three varieties, the highest contents of rutin and isoquercetin were detected in Cheongil, of TPC in Cheongol, and of TFC in Cheongil. It was confirmed that this bio-accessibility was increased in HME-ML compared with the control. The DPPH radical scavenging activity of Cheongol showed greater antioxidant properties, and HME showed improvement in the antioxidant properties of all mulberry leaves. These results suggest that the application of HME technology can improve the biological activities of mulberry leaf.
Collapse
Affiliation(s)
- Hyun-Bok Kim
- National Institute of Agricultural Sciences, RDA, Wanju 55365, Korea
| | - Suji Ryu
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon 24341, Korea
| | - Jong-Suep Baek
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon 24341, Korea
- Department of Herbal Medicine Resource, Kangwon National University, Samcheok 25949, Korea
- BeNatureBioLab, Cuncheon 24206, Korea
| |
Collapse
|
3
|
Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview. COATINGS 2021. [DOI: 10.3390/coatings11091056] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The recent surge in environmental awareness and consumer demand for stable, healthy, and safe foods has led the packaging and food sectors to focus on developing edible packaging materials to reduce waste. Edible films and coatings as a modern sustainable packaging solution offer significant potential to serve as a functional barrier between the food and environment ensuring food safety and quality. Whey protein is one of the most promising edible biopolymers in the food packaging industry that has recently gained much attention for its abundant nature, safety, and biodegradability and as an ecofriendly alternative of synthetic polymers. Whey protein isolate and whey protein concentrate are the two major forms of whey protein involved in the formation of edible films and coatings. An edible whey film is a dry, highly interacting polymer network with a three-dimensional gel-type structure. Films/coatings made from whey proteins are colorless, odorless, flexible, and transparent with outstanding mechanical and barrier properties compared with polysaccharide and other-protein polymers. They have high water vapor permeability, low tensile strength, and excellent oxygen permeability compared with other protein films. Whey protein-based films/coatings have been successfully demonstrated in certain foods as vehicles of active ingredients (antimicrobials, antioxidants, probiotics, etc.), without considerably altering the desired properties of packaging films that adds value for subsequent industrial applications. This review provides an overview of the recent advances on the formation and processing technologies of whey protein-based edible films/coatings, the incorporation of additives/active ingredients for improvement, their technological properties, and potential applications in food packaging.
Collapse
|
4
|
Bayram B, Ozkan G, Kostka T, Capanoglu E, Esatbeyoglu T. Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials. Molecules 2021; 26:4031. [PMID: 34279371 PMCID: PMC8271709 DOI: 10.3390/molecules26134031] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 11/16/2022] Open
Abstract
The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.
Collapse
Affiliation(s)
- Banu Bayram
- Department of Nutrition and Dietetics, University of Health Sciences, Uskudar, 34668 Istanbul, Turkey
| | - Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Tina Kostka
- Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Tuba Esatbeyoglu
- Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| |
Collapse
|
5
|
Sert D, Üçok G, Kara Ü, Mercan EMİN. Development of gelatine‐based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12763] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Durmuş Sert
- Department of Food Engineering Faculty of Engineering and Architecture Necmettin Erbakan University Konya42090Turkey
| | - Gamze Üçok
- Department of Food Engineering Faculty of Engineering and Architecture Necmettin Erbakan University Konya42090Turkey
| | - Ümmügülsüm Kara
- Department of Food Engineering Faculty of Engineering and Architecture Necmettin Erbakan University Konya42090Turkey
| | - EMİN Mercan
- Department of Food Engineering Faculty of Engineering Bayburt University Bayburt69000Turkey
| |
Collapse
|
6
|
Yousuf B, Sun Y, Wu S. Lipid and Lipid-containing Composite Edible Coatings and Films. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1876084] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Basharat Yousuf
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
| | - Yaqing Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai China
| |
Collapse
|
7
|
Polysaccharide/gelatin blend films as carriers of ascorbyl palmitate - A comparative study. Food Chem 2020; 333:127465. [PMID: 32663751 DOI: 10.1016/j.foodchem.2020.127465] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Revised: 06/04/2020] [Accepted: 06/28/2020] [Indexed: 01/01/2023]
Abstract
The comparative study was performed in order to assess the most suitable matrix polymer for ascorbyl palmitate (AP). The antioxidant (1 and 2% w/w) was loaded into the 75/25 blend films based on polysaccharides (gum Arabic (GAR), octenyl succinic anhydride modified starch (OSA), water soluble soy polysaccharides (WSSP)) and gelatin (GEL). The AP was present in the films both in the form of longitudinal crystals and microglobules. Because of amphiphilic character, the AP had the moisturizing action on the films; however, its addition reduced film solubility in water. AP did not affect the water vapor permeability and tensile strength of the OSA-based carrier. The Makoid-Banakar with Tlag model was suitable for the efficient simulation of AP release from the films. The OSA-based system offered the fastest release of AP and, consequently, had the best initial antiradical activity. The 1%AP-added GAR75/GEL25 film provided the most extended release of antioxidant capacity.
Collapse
|
8
|
de Azeredo HMC, Otoni CG, de Assis OBG, Forato LA, Bernardes-Filho R. In a nutshell: prospects and challenges on coatings for edible kernels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2321-2326. [PMID: 31821568 DOI: 10.1002/jsfa.10190] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 11/11/2019] [Accepted: 12/05/2019] [Indexed: 06/10/2023]
Abstract
Edible kernels have been popular food items since ancient times. Although in-shell nuts are naturally protected and relatively shelf stable, convenience demands require their commercialization in shelled form. However, whereas shelled kernels are more convenient, they are more exposed to oxygen, and thus more susceptible to oxidative rancidity and loss of crunchiness, which negatively affect the product acceptability. In this review, we discuss the role of edible coatings in extending stability of edible kernels, which is an opportunity to be better explored by the industry. The discussion also includes the role of antioxidants in the context of active coatings. Finally, future prospects and research challenges are addressed. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Henriette Monteiro Cordeiro de Azeredo
- Empresa Brasileira de Pesquisa Agropecuária, Embrapa Agroindústria Tropical, R Dra Sara Mesquita, Fortaleza, Brazil
- Empresa Brasileira de Pesquisa Agropecuária, Embrapa Instrumentação, São Carlos, Brazil
| | - Caio Gomide Otoni
- Empresa Brasileira de Pesquisa Agropecuária, Embrapa Instrumentação, São Carlos, Brazil
| | | | | | | |
Collapse
|
9
|
Sahraee S, Milani JM, Regenstein JM, Kafil HS. Protection of foods against oxidative deterioration using edible films and coatings: A review. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100451] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
10
|
Ulutasdemir T, Cagri‐Mehmetoglu A. Effects of edible coating containing
Williopsis saturnus
var.
saturnus
on fungal growth and aflatoxin production by
Aspergillus flavus
in peanuts. J Food Saf 2019. [DOI: 10.1111/jfs.12698] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tugce Ulutasdemir
- Department of Food Engineering, Faculty of EngineeringSakarya University Adapazarı Turkey
| | - Arzu Cagri‐Mehmetoglu
- Department of Food Engineering, Faculty of EngineeringSakarya University Adapazarı Turkey
| |
Collapse
|
11
|
Development and application of biopolymer coatings to specialty green coffee beans: Influence on water content, color and sensory quality. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.037] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
12
|
Feng Z, Wu G, Liu C, Li D, Jiang B, Zhang X. Edible coating based on whey protein isolate nanofibrils for antioxidation and inhibition of product browning. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.028] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
13
|
The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.056] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
14
|
Nawab A, Alam F, Haq MA, Lutfi Z, Hasnain A. Effect of mango kernel starch coatings on the shelf life of almond (
Prunus dulcis
) kernels. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13449] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Anjum Nawab
- Department of Food Science & TechnologyUniversity of KarachiKarachi, 75270 Pakistan
| | - Feroz Alam
- Department of Food Science & TechnologyUniversity of KarachiKarachi, 75270 Pakistan
| | - Muhammad Abdul Haq
- Department of Food Science & TechnologyUniversity of KarachiKarachi, 75270 Pakistan
| | - Zubala Lutfi
- Department of Food Science & TechnologyUniversity of KarachiKarachi, 75270 Pakistan
| | - Abid Hasnain
- Department of Food Science & TechnologyUniversity of KarachiKarachi, 75270 Pakistan
| |
Collapse
|
15
|
Development of antioxidant active films containing sodium ascorbate (SA) and ethylene vinyl alcohol (EVOH) to extend the shelf life of peanut. Journal of Food Science and Technology 2015; 53:1766-83. [PMID: 27413205 DOI: 10.1007/s13197-015-2133-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/27/2015] [Accepted: 12/07/2015] [Indexed: 10/22/2022]
Abstract
In this study, low-density polyethylene (LDPE) containing oxygen scavenger based on sodium ascorbate (SA) and ethylene vinyl alcohol (EVOH) at 5, 10 and 15 % concentrations were produced through extrusion method. In addition, the effect of size of SA, thickness LDPE (7.5, 15, 30 and 45 μm), and number of layers (monolayer, two-layers, three-layers and four-layers) were investigated. Oxygen and water vapor permeability, tensile stress, SA migration and antioxidant activity, thermal stability, scan electron microscopy (SEM), and FT-IR of the films were measured. Moreover, the performance of produced films to prevent of oxidation of packaged peanuts during storage at 40 °C was studied. The results revealed that the active films containing SA (especially at 10 % SA) present suitable performance and features to increase the shelf-life of peanuts.
Collapse
|
16
|
Moreno O, Atarés L, Chiralt A. Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films. Carbohydr Polym 2015; 133:353-64. [DOI: 10.1016/j.carbpol.2015.07.047] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Revised: 07/07/2015] [Accepted: 07/11/2015] [Indexed: 01/06/2023]
|
17
|
Mohamed R, Tarannum S, Yariswamy M, Vivek HK, Siddesha JM, Angaswamy N, Vishwanath BS. Ascorbic acid 6-palmitate: a potent inhibitor of human and soybean lipoxygenase-dependent lipid peroxidation. J Pharm Pharmacol 2014; 66:769-78. [PMID: 24359271 DOI: 10.1111/jphp.12200] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2013] [Accepted: 11/16/2013] [Indexed: 11/29/2022]
Abstract
OBJECTIVES Lipoxygenases (LOX) are the key enzymes involved in the biosynthesis of leukotrienes and reactive oxygen species, which are implicated in pathophysiology of inflammatory disorders. This study was conducted to evaluate the inhibitory effect of water-soluble antioxidant ascorbic acid and its lipophilic derivative, ascorbic acid 6-palmitate (Vcpal) on polymorphonuclear lymphocyte 5-LOX and soybean 15-LOX (sLOX) in vitro. METHODS LOX activity was determined by measuring the end products, 5-hydroperoxy eicosatetraenoic acid (5-HETE) and lipid hydroperoxides, by spectrophotometric and high performance liquid chromatography methods. The substrate-dependent enzyme kinetics and docking studies were carried out to understand the nature of inhibition. KEY FINDINGS Vcpal potently inhibited 5-LOX when compared with its inhibitory effect on sLOX (IC50; 2.5 and 10.3 μm respectively, P = 0.003). Further, Vcpal inhibited 5-LOX more strongly than the known synthetic drugs: phenidone and nordihydroguaiaretic acid (P = 0.0007). Enzyme kinetic studies demonstrated Vcpal as a non-competitive reversible inhibitor of 5-LOX. In-silico molecular docking revealed high MolDock and Rerank score for Vcpal than ascorbic acid, complementing in-vitro results. CONCLUSION Both in-vitro and docking studies demonstrated Vcpal but not ascorbic acid as a non-competitive inhibitor of 5-LOX- and sLOX-induced lipid peroxidation, suggesting a key role for lipophilic nature in bringing about inhibition.
Collapse
Affiliation(s)
- Riyaz Mohamed
- Department of Studies in Biochemistry, University of Mysore, Mysore, India
| | | | | | | | | | | | | |
Collapse
|
18
|
Peretto G, Du WX, Avena-Bustillos RJ, Berrios JDJ, Sambo P, McHugh TH. Optimization of antimicrobial and physical properties of alginate coatings containing carvacrol and methyl cinnamate for strawberry application. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:984-990. [PMID: 24405047 DOI: 10.1021/jf4042886] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Increasing strawberry consumption has led to a growing safety concern because they are not washed after harvest. An antimicrobial edible coating could be an effective postharvest technique to ensure microbial safety and, at the same time, retain overall quality of the fruits. Response surface methodology was used to optimize the antimicrobial activity against Escherichia coli O157:H7 and Botrytis cinerea and several physical properties (turbidity, viscosity, and whitish index) of an alginate coating. A full factorial design was used to select the concentrations of carvacrol and methyl cinnamate on the basis of their effect against E. coli and B. cinerea. A central composite design was then performed to evaluate the effects/interactions of the two antimicrobials on the coating characteristics. The results from analysis of variance showed the significant fitting of all responses to the quadratic model. To attain the desirable responses, the optimal concentrations were 0.98% (w/w) carvacrol and 1.45% (w/w) methyl cinnamate.
Collapse
Affiliation(s)
- Greta Peretto
- Department of Agronomy, Food, Natural Resources, Animal and Environment, University of Padova , viale dell'Università 16, 35020 Legnaro, Padova, Italy
| | | | | | | | | | | |
Collapse
|
19
|
Haq MA, Azam M, Hasnain A. Gum cordia as carrier of antioxidants: effects on lipid oxidation of peanuts. Journal of Food Science and Technology 2013; 52:2366-72. [PMID: 25829621 DOI: 10.1007/s13197-013-1199-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/04/2013] [Accepted: 10/16/2013] [Indexed: 11/27/2022]
Abstract
Performance of antioxidants is improved by incorporating them into polymer matrix such as polysaccharides based edible coatings. Gum cordia, an anionic polysaccharide extracted from the fruits of Cordia.myxa could be used as carrier of antioxidants by virtue of its strong adhering and emulsifying properties. This study aimed to explore the potential of gum cordia as carrier of antioxidants when applied as edible coating on peanuts. Gum Cordia was compared with carboxymethyl cellulose (CMC) in delivering of antioxidants: butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and ascorbic acid (AA). Coated and uncoated peanuts were stored at 35 °C for 126 days and coating carrier effectiveness was measured by following lipid oxidation using chemical parameters (peroxide value and thiobarbituric acid reactive species) and sensory evaluation (oxidized flavor). Significant differences (p < 0.05) between coated and uncoated samples were observed. Gum cordia was found better than CMC to deliver the antioxidants. Gum cordia based coating in combination with BHA/BHT exhibited highest protection (290 % higher shelf life than control) based on peroxide value (40 meq.O2 kg(-1)) followed by gum codia plus BHT (244 %), gum cordia plus BHA (232 %), CMC plus BHA/BHT (184 %), CMC plus BHA (139 %), CMC plus BHT (119 %), gum cordia plus AA (96 %) and CMC plus AA (46 %).
Collapse
Affiliation(s)
- Muhammad Abdul Haq
- Department of Food Science & Technology, University of Karachi, Karachi, 75270 Pakistan
| | - Mahmood Azam
- Department of Food Science & Technology, University of Karachi, Karachi, 75270 Pakistan
| | - Abid Hasnain
- Department of Food Science & Technology, University of Karachi, Karachi, 75270 Pakistan
| |
Collapse
|
20
|
Haq MA, Hasnain A. Antioxidant Containing Gum Cordia Coatings for Control of Peanut Oxidation. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12044] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Muhammad Abdul Haq
- Department of Food Science and Technology; University of Karachi; Karachi 75270 Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology; University of Karachi; Karachi 75270 Pakistan
| |
Collapse
|
21
|
Riveros CG, Mestrallet MG, Quiroga PR, Nepote V, Grosso NR. Preserving sensory attributes of roasted peanuts using edible coatings. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12036] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Cecilia G. Riveros
- Química Biológica; Facultad de Ciencias Agropecuarias (UNC); IMBIV-CONICET; CC 509; 5016; Córdoba; Argentina
| | - Marta G. Mestrallet
- Química Biológica; Facultad de Ciencias Agropecuarias (UNC); IMBIV-CONICET; CC 509; 5016; Córdoba; Argentina
| | - Patricia R. Quiroga
- Química Biológica; Facultad de Ciencias Agropecuarias (UNC); IMBIV-CONICET; CC 509; 5016; Córdoba; Argentina
| | - Valeria Nepote
- ICTA; Facultad de Ciencias Exactas; Físicas y Naturales; IMBIV-CONICET; Córdoba; Argentina
| | - Nelson R Grosso
- Química Biológica; Facultad de Ciencias Agropecuarias (UNC); IMBIV-CONICET; CC 509; 5016; Córdoba; Argentina
| |
Collapse
|
22
|
Kim IH, Yang HJ, Noh BS, Chung SJ, Min SC. Development of a defatted mustard meal-based composite film and its application to smoked salmon to retard lipid oxidation. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.040] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
23
|
Vega-Lugo AC, Lim LT. Effects of poly(ethylene oxide) and pH on the electrospinning of whey protein isolate. ACTA ACUST UNITED AC 2012. [DOI: 10.1002/polb.23106] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
24
|
Mehyar GF, Al-Ismail K, Han JH, Chee GW. Characterization of edible coatings consisting of pea starch, whey protein isolate, and Carnauba wax and their effects on oil rancidity and sensory properties of walnuts and pine nuts. J Food Sci 2012; 77:E52-9. [PMID: 22309599 DOI: 10.1111/j.1750-3841.2011.02559.x] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
UNLABELLED Edible coatings made of whey protein isolate (WPI), pea starch (PS), and their combinations with carnauba wax (CW) were prepared and characterized. WPI combined with CW formed stable emulsion while PS with CW formed unstable emulsion and both formulations produced non-homogeneous films. Addition of PS to WPI: CW combination at the ratio of 1:1:1, respectively, resulted in stable emulsion and homogenous films. The emulsion PS: WPI: CW (1:1:2) was stable and formed a continuous film but had less homogenous droplets size distribution when compared to 1:1:1 film. Combined films had a reduced tensile strength and elongation compared to single component films. WPI : CW (1:1) films had higher elastic modulus than the WPI films, but the modulus reduced by the addition of PS. All the coating formulations were effective in preventing oxidative and hydrolytic rancidity of walnuts and pine nuts stored at 25 °C throughout the storage (12 d) but were less effective at 50 °C. Increasing the concentration of CW from 1:1:1 to 1:1:2 in PS: WPI: CW formulation did not contribute in further prevention of oil rancidity at 25 °C. Using of PS: WPI: CW (1:1:1) coating on both nuts significantly (P < 0.05) improved their smoothness and taste but the PS: WPI: CW (1:1:2) coatings imparted unacceptable yellowish color on walnuts. PRACTICAL APPLICATION Edible coating of walnuts and pine nuts by whey protein isolate, pea starch, and carnauba wax reduced the oxidative and hydrolytic rancidity of the nuts and improved sensory characteristics.
Collapse
Affiliation(s)
- Ghadeer F Mehyar
- Dept of Nutrition and Food Technology, Univ of Jordan, Amman 11942, Jordan.
| | | | | | | |
Collapse
|
25
|
Abstract
Research groups and the food and pharmaceutical industries recognize edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability, quality, safety, variety, and convenience for consumers. Recent studies have explored the ability of biopolymer-based food packaging materials to carry and control-release active compounds. As diverse edible packaging materials derived from various by-products or waste from food industry are being developed, the dry thermoplastic process is advancing rapidly as a feasible commercial edible packaging manufacturing process. The employment of nanocomposite concepts to edible packaging materials promises to improve barrier and mechanical properties and facilitate effective incorporation of bioactive ingredients and other designed functions. In addition to the need for a more fundamental understanding to enable design to desired specifications, edible packaging has to overcome challenges such as regulatory requirements, consumer acceptance, and scaling-up research concepts to commercial applications.
Collapse
Affiliation(s)
- Theeranun Janjarasskul
- Department of Food Science and Technology, University of California, Davis, California 95616-8686, USA.
| | | |
Collapse
|
26
|
Janjarasskul T, Min SC, Krochta JM. Storage stability of ascorbic acid incorporated in edible whey protein films. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12428-12432. [PMID: 22008001 DOI: 10.1021/jf201629r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The stability of ascorbic acid (AA) incorporated in whey protein isolate (WPI) film and the related color changes during storage were studied. No significant loss of AA content was found in any films prepared from pH 2.0 casting solution stored at 30% relative humidity (RH) and 22 °C over 84 days. Total visible color difference (ΔE*(ab)) of all films slowly increased over storage time. The ΔE*(ab) values of pH 3.5 films were significantly higher than those of pH 2.0 films. The stability of AA-WPI films was found to be mainly affected by the pH of the film-forming solution and storage temperature. Oxidative degradation of AA-WPI films followed Arrhenius behavior. Reduction of the casting solution pH to below the pK(a1) (4.04 at 25 °C) of AA effectively maintained AA-WPI storage stability by greatly reducing oxidative degradation, whereas anaerobic and nonenzymatic browning were insignificant. The half-life of pH 2.0 AA-WPI film at 30% RH and 22 °C was 520 days.
Collapse
Affiliation(s)
- Theeranun Janjarasskul
- Department of Food Science and Technology, University of California, Davis, California 95616, United States
| | | | | |
Collapse
|
27
|
Nicolai T, Britten M, Schmitt C. β-Lactoglobulin and WPI aggregates: Formation, structure and applications. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2011.02.006] [Citation(s) in RCA: 414] [Impact Index Per Article: 31.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
28
|
|
29
|
Janjarasskul T, Tananuwong K, Krochta JM. Whey protein film with oxygen scavenging function by incorporation of ascorbic acid. J Food Sci 2011; 76:E561-8. [PMID: 22416701 DOI: 10.1111/j.1750-3841.2011.02409.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
UNLABELLED Residual O(2) in a package headspace can be removed by an O(2)-absorbing sachet, which can be harmful if swallowed by the consumer, or by a chemically-active plastic packaging film, which is difficult to recycle. An edible, O(2)-absorbing film would avoid these disadvantages. The objective of our research was to assess the O(2)-scavenging potential of an edible whey protein isolate (WPI) film incorporating ascorbic acid (AA). AA at 0.05, 0.1, or 0.2 M was added to 5% (w/w) heat-denatured WPI film-forming solutions with WPI : glycerol (Gly) ratio of 1: 1.00, 1: 0.80, or 1: 0.67. The pH of solutions was then adjusted to 3.5 (below pK(a1) of AA), to stabilize AA against oxidation, before film casting. The mechanical properties, O(2) permeabilities, and thermal transitions of films were measured. Activation of the O(2)-scavenging function of the AA-incorporated films was accomplished by adjustment of the films to pH ≥ 7. O(2)-scavenging ability of AA-incorporated WPI films was determined by measuring residual O(2) in the headspace of a high-barrier container. Incorporation of AA into WPI film decreased film tensile strength and further reduced O(2) permeability at each WPI : Gly ratio. AA-containing films adjusted to pH ≥ 7 demonstrated O(2) absorption proportional to AA content, consistent with theoretical O(2)-scavenging capacity. Thermal transition measurements indicated that AA was involved in WPI structural modification and decreased the degradation temperature of WPI-based film. The demonstrated O(2)-scavenging function, improved O(2) barrier and acceptable mechanical properties of AA-incorporated films indicate potential commercial usefulness. PRACTICAL APPLICATION Ascorbic acid-incorporated whey protein film with oxygen scavenging function can be used to extend shelf lives of a wide variety of oxygen-sensitive products by eliminating headspace oxygen as well as oxygen permeating through the packaging wall over time. Edible oxygen-scavenger film has the advantages of avoiding both accidental consumption and nonrecyclability of conventional oxygen scavenger systems.
Collapse
|
30
|
López-de-Dicastillo C, Catalá R, Gavara R, Hernández-Muñoz P. Food applications of active packaging EVOH films containing cyclodextrins for the preferential scavenging of undesirable compounds. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.12.033] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
31
|
Cerqueira MA, Souza BW, Martins JT, Teixeira JA, Vicente AA. Seed extracts of Gleditsia triacanthos: Functional properties evaluation and incorporation into galactomannan films. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.06.002] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|