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Stasiak-Różańska L, Berthold-Pluta A, Aleksandrzak-Piekarczyk T, Koryszewska-Bagińska A, Garbowska M. Antimicrobial Activity against Cronobacter of Plant Extracts and Essential Oils in a Matrix of Bacterial Cellulose. Polymers (Basel) 2024; 16:2316. [PMID: 39204536 PMCID: PMC11359319 DOI: 10.3390/polym16162316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2024] [Revised: 08/07/2024] [Accepted: 08/12/2024] [Indexed: 09/04/2024] Open
Abstract
Bacterial cellulose (BC) is a biodegradable polymer resembling paper after being dried. It finds a growing number of applications in many branches of industry and in medicine. In the present study, BC was produced after Gluconacetobacter hansenii ATCC 23769 strain culture and used as a matrix for plant extracts (tulsi, brahmi, lemon, blackberry, nettle root, and nettle leave) and essential oils (cinnamon, sage, clove, mint, thyme, lemongrass, rosemary, lemon, anise, tea tree, lime, grapefruit, and tangerine), and the antimicrobial properties of these biomaterials was determined. The growth-inhibiting effects of plant extracts and essential oils combined with BC were analyzed against five Cronobacter species isolated from food matrix and two reference strains from the ATCC (513229 and 29544). Additional analyses were conducted for BC water activity and for its capability to absorb biologically active plant compounds. The cellulose matrix with a 50% extract from brahmi was found to effectively inhibit the growth of the selected Cronobacter strains. The other plant water extracts did not show any antimicrobial activity against the tested strains. It was demonstrated that BC soaked with thyme essential oil was characterized with the strongest antimicrobial activity in comparison to the other tested EOs. These study results indicate the feasibility of deploying BC impregnated with natural plant components as an active and environmentally-friendly packaging material.
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Affiliation(s)
- Lidia Stasiak-Różańska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska St. 166, 02-787 Warsaw, Poland
| | - Anna Berthold-Pluta
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska St. 166, 02-787 Warsaw, Poland
| | | | | | - Monika Garbowska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska St. 166, 02-787 Warsaw, Poland
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2
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Liufang Y, Wu Y, Zhou H, Qu H, Yang H. Recent Advances in the Application of Natural Products for Postharvest Edible Mushroom Quality Preservation. Foods 2024; 13:2378. [PMID: 39123569 PMCID: PMC11312085 DOI: 10.3390/foods13152378] [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: 06/19/2024] [Revised: 07/24/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
Edible mushrooms are favored by consumers for their excellent nutritional value and pharmacological properties. However, fresh mushrooms are highly perishable and undergo rapid quality deterioration induced by a series of intrinsic and extrinsic factors during postharvest storage. In recent years, the application of natural products derived from plants, animals, microorganisms, and other sources in mushroom quality preservation has drawn increasing attention. Compared to chemical preservatives, natural products show similar or higher biological activity and have few side effects on human health. This review summarizes the recent advances in the application of natural products used for quality maintenance of postharvest mushrooms. These natural substances mainly include essential oils, polyphenols, polysaccharides, bacteriocins, and other extracts. They have the potential to inhibit mushroom weight loss, softening, and browning, reduce the count of pathogenic microorganisms, and retain nutrients and flavor, effectively improving the quality of mushrooms and extending their shelf-life. The preservation techniques for natural products and their preservation mechanisms are also discussed here. Overall, this review provides current knowledge about natural products in edible mushroom preservation and aims to inspire more in-depth theoretical research and promote further practical application.
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Affiliation(s)
- Yuxin Liufang
- College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.L.); (Y.W.); (H.Z.)
| | - Yi Wu
- College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.L.); (Y.W.); (H.Z.)
| | - Huabin Zhou
- College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.L.); (Y.W.); (H.Z.)
| | - Hang Qu
- College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.L.); (Y.W.); (H.Z.)
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
| | - Hailong Yang
- College of Life & Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.L.); (Y.W.); (H.Z.)
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3
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Nath PC, Debnath S, Sharma M, Sridhar K, Nayak PK, Inbaraj BS. Recent Advances in Cellulose-Based Hydrogels: Food Applications. Foods 2023; 12:foods12020350. [PMID: 36673441 PMCID: PMC9857633 DOI: 10.3390/foods12020350] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
In the past couple of years, cellulose has attracted a significant amount of attention and research interest due to the fact that it is the most abundant and renewable source of hydrogels. With increasing environmental issues and an emerging demand, researchers around the world are focusing on naturally produced hydrogels in particular due to their biocompatibility, biodegradability, and abundance. Hydrogels are three-dimensional (3D) networks created by chemically or physically crosslinking linear (or branching) hydrophilic polymer molecules. Hydrogels have a high capacity to absorb water and biological fluids. Although hydrogels have been widely used in food applications, the majority of them are not biodegradable. Because of their functional characteristics, cellulose-based hydrogels (CBHs) are currently utilized as an important factor for different aspects in the food industry. Cellulose-based hydrogels have been extensively studied in the fields of food packaging, functional food, food safety, and drug delivery due to their structural interchangeability and stimuli-responsive properties. This article addresses the sources of CBHs, types of cellulose, and preparation methods of the hydrogel as well as the most recent developments and uses of cellulose-based hydrogels in the food processing sector. In addition, information regarding the improvement of edible and functional CBHs was discussed, along with potential research opportunities and possibilities. Finally, CBHs could be effectively used in the industry of food processing for the aforementioned reasons.
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Affiliation(s)
- Pinku Chandra Nath
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Shubhankar Debnath
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Minaxi Sharma
- Haute Ecole Provinciale de Hainaut-Condorcet, 7800 Ath, Belgium
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education, Coimbatore 641021, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India
- Correspondence: (P.K.N.); or (B.S.I.)
| | - Baskaran Stephen Inbaraj
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan
- Correspondence: (P.K.N.); or (B.S.I.)
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4
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Bodea IM, Cătunescu GM, Pop CR, Fiț NI, David AP, Dudescu MC, Stănilă A, Rotar AM, Beteg FI. Antimicrobial Properties of Bacterial Cellulose Films Enriched with Bioactive Herbal Extracts Obtained by Microwave-Assisted Extraction. Polymers (Basel) 2022; 14:1435. [PMID: 35406309 PMCID: PMC9003207 DOI: 10.3390/polym14071435] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/27/2022] [Accepted: 03/28/2022] [Indexed: 01/27/2023] Open
Abstract
The use of bacterial cellulose (BC) as scaffold for active biofilms is one of the most interesting applications, especially for the biomedical and food industries. However, there are currently few studies evaluating the potential of incorporating herbal extracts into various biomaterials, including BC. Thus, the aim of this study is to report a screening of the total phenolic content and antioxidant and antimicrobial activity of ethanolic extracts of oregano, rosemary, parsley, and lovage. At the same time, the bioactive potential of BC enriched with the four ethanolic extracts is described. Microwave-assisted extraction was used to extract bioactive compounds from the four selected herbs. The physical, mechanical, structural, and chemical properties of BC were also assessed. Next, BC was enriched with the extracts, and their effect against Escherichia coli, Staphylococcus aureus, and Candida albicans was evaluated. The results showed that the bioactivity of the herbs varied significantly, with rosemary extract being the most bioactive. The BC films possessed good mechanical properties, and a three-dimensional network fibrillar structure appropriate for ethanolic-extract incorporation. The BC samples enriched with rosemary extracts had the highest antibacterial activity against S. aureus, while E. coli. and C. albicans seemed to be resistant to all extracts, regardless of herbs.
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Affiliation(s)
- Ioana M. Bodea
- Department of Preclinical and Clinical Sciences, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (I.M.B.); (N.I.F.); (F.I.B.)
| | - Giorgiana M. Cătunescu
- Department of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Carmen R. Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (C.R.P.); (A.S.); (A.M.R.)
| | - Nicodim I. Fiț
- Department of Preclinical and Clinical Sciences, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (I.M.B.); (N.I.F.); (F.I.B.)
| | - Adriana P. David
- Department of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Mircea C. Dudescu
- Department of Mechanical Engineering, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania;
| | - Andreea Stănilă
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (C.R.P.); (A.S.); (A.M.R.)
| | - Ancuța M. Rotar
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (C.R.P.); (A.S.); (A.M.R.)
| | - Florin I. Beteg
- Department of Preclinical and Clinical Sciences, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (I.M.B.); (N.I.F.); (F.I.B.)
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5
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Yang X, Yang K, Wang X, Shi Y, Chen L, Meng D. Postharvest treatment of arginine maintains the storage quality of fresh‐cut button mushrooms (
Agaricus bisporus
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiao‐Min Yang
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 People’s Republic of China
| | - Ke‐Xin Yang
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 People’s Republic of China
| | - Xiu‐Hong Wang
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 People’s Republic of China
| | - Yuan‐Yuan Shi
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 People’s Republic of China
| | - Lan Chen
- Tianjin Shengtianli Material Technology Co Ltd, Tianjin 300454 People’s Republic of China
| | - De‐Mei Meng
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 People’s Republic of China
- Tianjin Gasin‐DH Preservation Technology Co Ltd, Tianjin 300300 People’s Republic of China
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6
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The role of bacterial cellulose loaded with plant phenolics in prevention of UV-induced skin damage. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100122] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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7
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Nowak A, Ossowicz-Rupniewska P, Rakoczy R, Konopacki M, Perużyńska M, Droździk M, Makuch E, Duchnik W, Kucharski Ł, Wenelska K, Klimowicz A. Bacterial Cellulose Membrane Containing Epilobium angustifolium L. Extract as a Promising Material for the Topical Delivery of Antioxidants to the Skin. Int J Mol Sci 2021; 22:6269. [PMID: 34200927 PMCID: PMC8230535 DOI: 10.3390/ijms22126269] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 06/08/2021] [Accepted: 06/09/2021] [Indexed: 11/16/2022] Open
Abstract
Bacterial cellulose membranes (BCs) are becoming useful as a drug delivery system to the skin. However, there are very few reports on their application of plant substances to the skin. Komagataeibacter xylinus was used for the production of bacterial cellulose (BC). The BC containing 5% and 10% ethanolic extract of Epilobium angustifolium (FEE) (BC-5%FEE and BC-10%FEE, respectively) were prepared. Their mechanical, structural, and antioxidant properties, as well as phenolic acid content, were evaluated. The bioavailability of BC-FESs using mouse L929 fibroblasts as model cells was tested. Moreover, In Vitro penetration through the pigskin of the selected phenolic acids contained in FEE and their accumulation in the skin after topical application of BC-FEEs was examined. The BC-FEEs were characterized by antioxidant activity. The BC-5% FEE showed relatively low toxicity to healthy mouse fibroblasts. Gallic acid (GA), chlorogenic acid (ChA), 3,4-dihydroxybenzoic acid (3,4-DHB), 4-hydroxybenzoic acid (4-HB), 3-hydroxybenzoic acid (3-HB), and caffeic acid (CA) found in FEE were also identified in the membranes. After topical application of the membranes to the pigskin penetration of some phenolic acid and other antioxidants through the skin as well as their accumulation in the skin was observed. The bacterial cellulose membrane loaded by plant extract may be an interesting solution for topical antioxidant delivery to the skin.
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Affiliation(s)
- Anna Nowak
- Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland; (A.N.); (W.D.); (Ł.K.); (A.K.)
| | - Paula Ossowicz-Rupniewska
- Department of Chemical Organic Technology and Polymeric Materials, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 42, 71-065 Szczecin, Poland;
| | - Rafał Rakoczy
- Department of Chemical and Process Engineering, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 42, 71-065 Szczecin, Poland; (R.R.); (M.K.)
| | - Maciej Konopacki
- Department of Chemical and Process Engineering, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 42, 71-065 Szczecin, Poland; (R.R.); (M.K.)
| | - Magdalena Perużyńska
- Department of Experimental and Clinical Pharmacology, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland; (M.P.); (M.D.)
| | - Marek Droździk
- Department of Experimental and Clinical Pharmacology, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland; (M.P.); (M.D.)
| | - Edyta Makuch
- Department of Chemical Organic Technology and Polymeric Materials, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 42, 71-065 Szczecin, Poland;
| | - Wiktoria Duchnik
- Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland; (A.N.); (W.D.); (Ł.K.); (A.K.)
| | - Łukasz Kucharski
- Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland; (A.N.); (W.D.); (Ł.K.); (A.K.)
| | - Karolina Wenelska
- Department of Nanomaterials Physicochemistry, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, Piastów Ave. 45, 70-311 Szczecin, Poland;
| | - Adam Klimowicz
- Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland; (A.N.); (W.D.); (Ł.K.); (A.K.)
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8
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Liu Y, Ahmed S, Sameen DE, Wang Y, Lu R, Dai J, Li S, Qin W. A review of cellulose and its derivatives in biopolymer-based for food packaging application. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.016] [Citation(s) in RCA: 84] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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9
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Oztürk M, Yakar E, Temizkan R, Aday MS. Effectiveness of different packaging films and trays on mushrooms (
Agaricus bisporus
) subjected to simulated transportation conditions at different vibration frequencies. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15425] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Mehmet Oztürk
- Provincial Directorate of Youth and Sports Republic of Turkey Ministry of Youth and Sports Canakkale Turkey
| | - Emin Yakar
- Department of Material Science and Engineering Faculty of Engineering Canakkale Onsekiz Mart University Canakkale Turkey
| | - Riza Temizkan
- Food Engineering Department Faculty of Engineering Canakkale Onsekiz Mart University Canakkale Turkey
| | - Mehmet Seckin Aday
- Food Engineering Department Faculty of Engineering Canakkale Onsekiz Mart University Canakkale Turkey
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10
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Wang L, Chen Q, Zhang J, Cheng P, Hu J, Dong T. Effect of modified atmosphere packaging materials on physicochemical and selected enzyme activities of
Agaricus bernardii. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Limei Wang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
- Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences Hohhot Inner Mongolia China
| | - Qianru Chen
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Jin Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Peifang Cheng
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Jian Hu
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
| | - Tungalag Dong
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot Inner Mongolia China
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11
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TARLAK F, OZDEMIR M, MELIKOGLU M. The combined effect of exposure time to sodium chlorite (NaClO2) solution and packaging on postharvest quality of white button mushroom (Agaricus bisporus) stored at 4 °C. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.24219] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Basumatary IB, Mukherjee A, Katiyar V, Kumar S. Biopolymer-based nanocomposite films and coatings: recent advances in shelf-life improvement of fruits and vegetables. Crit Rev Food Sci Nutr 2020; 62:1912-1935. [DOI: 10.1080/10408398.2020.1848789] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Indra Bhusan Basumatary
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
| | - Avik Mukherjee
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
| | - Vimal Katiyar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, Assam, India
| | - Santosh Kumar
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, Assam, India
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13
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Jariyasakoolroj P, Leelaphiwat P, Harnkarnsujarit N. Advances in research and development of bioplastic for food packaging. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5032-5045. [PMID: 30450696 DOI: 10.1002/jsfa.9497] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 11/04/2018] [Accepted: 11/13/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND The article reviews the recent developments in bioplastic food packaging. Several bioplastic materials (polylactide, polyhydroxyalkanoates, and starch) have been successfully converted into food packaging using conventional plastic conversion technologies including extrusion, injection molding, and compression molding. Recently, bioplastic packaging has been developed into active packaging which can either control the release of active ingredients or scavenge undesirable substances. This review emphasizes the advances in bioplastic packaging with regard to active packaging applications and applications requiring gas and water barrier. RESULTS The review shows that antioxidant and antimicrobial functions are major developments for the control-release application in bioplastic packaging. Factors affecting the release of active ingredients have been reviewed. The sorption of low molecular weight substances such as humidity, aromas, and gases, also affects the properties of packaging materials. Some patents are available for oxygen-scavenging bioplastic packaging. Moreover, improved high-barrier packaging technologies (modified polymer, coating, and lamination) have been developed to increase the shelf-life of food products. CONCLUSION The finding shows that the development of bioplastic into food packaging included control-release (desorption), scavenging (absorption) and permeation technologies. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Piyawanee Jariyasakoolroj
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Center for Advanced Studies for Agriculture and Food (CASAF), KU Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand
| | - Pattarin Leelaphiwat
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Center for Advanced Studies for Agriculture and Food (CASAF), KU Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Center for Advanced Studies for Agriculture and Food (CASAF), KU Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand
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14
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Ludwicka K, Kaczmarek M, Białkowska A. Bacterial Nanocellulose-A Biobased Polymer for Active and Intelligent Food Packaging Applications: Recent Advances and Developments. Polymers (Basel) 2020; 12:E2209. [PMID: 32993082 PMCID: PMC7601427 DOI: 10.3390/polym12102209] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/22/2020] [Accepted: 09/23/2020] [Indexed: 12/23/2022] Open
Abstract
The aim of this review is to provide an overview of recent findings related to bacterial cellulose application in bio-packaging industry. This constantly growing sector fulfils a major role by the maintenance of product safety and quality, protection against environmental impacts that affect the shelf life. Conventional petroleum-based plastic packaging are still rarely recyclable and have a number of harmful environmental effects. Herein, we discuss the most recent studies on potential good alternative to plastic packaging-bacterial nanocellulose (BNC), known as an ecological, safe, biodegradable, and chemically pure biopolymer. The limitations of this bio-based packaging material, including relatively poor mechanical properties or lack of antimicrobial and antioxidant activity, can be successfully overcome by its modification with a wide variety of bioactive and reinforcing compounds. BNC active and intelligent food packaging offer a new and innovative approach to extend the shelf life and maintain, improve, or monitor product quality and safety. Incorporation of different agents BNC matrices allows to obtain e.g., antioxidant-releasing films, moisture absorbers, antimicrobial membranes or pH, freshness and damage indicators, humidity, and other biosensors. However, further development and implementation of this kind of bio-packaging will highly depend on the final performance and cost-effectiveness for the industry and consumers.
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Affiliation(s)
- Karolina Ludwicka
- Institute of Molecular and Industrial Biotechnology, Lodz University of Technology, B. Stefanowskiego 4/10, 90-924 Lodz, Poland; (M.K.); (A.B.)
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15
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Design and preparation of antimicrobial meat wrapping nanopaper with bacterial cellulose and postbiotics of lactic acid bacteria. Int J Food Microbiol 2020; 321:108561. [PMID: 32078868 DOI: 10.1016/j.ijfoodmicro.2020.108561] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 12/20/2019] [Accepted: 02/10/2020] [Indexed: 01/19/2023]
Abstract
Lyophilized postbiotics of Lactobacillus plantarum was prepared and impregnated in bacterial nanocellulose (BNC) by ex-situ method to develop an antimicrobial ground meat wrapping nanopaper. The postbiotics incorporated BNC (P-BNC) films were optimized by response surface methodology and their antimicrobial activity against Listeria monocytogenes were examined. The BNC with postbiotics at 21.21% concentration and 28 min impregnation time was chosen as an optimized P-BNC film. The FTIR results confirmed the immobilization of postbiotics in BNC. The P-BNC film represented a significant reduction (~5 log cycles) in L.monocytogenes counts in ground meat at the end of the storage period (9 days at 4 °C). Meat wrapped by P-BNC film displayed a significant decrease in total mesophilic and psychrophiles count and TBA values than the controls. BNC can be considered as a proper carrier for development of antimicrobial film using postbiotics of LAB for food application.
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Sharma C, Bhardwaj NK. Fabrication of natural-origin antibacterial nanocellulose films using bio-extracts for potential use in biomedical industry. Int J Biol Macromol 2020; 145:914-925. [DOI: 10.1016/j.ijbiomac.2019.09.182] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 09/19/2019] [Accepted: 09/21/2019] [Indexed: 12/25/2022]
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Pourali P, Yahyaei B. The healing property of a bioactive wound dressing prepared by the combination of bacterial cellulose (BC) and Zingiber officinale root aqueous extract in rats. 3 Biotech 2019; 9:59. [PMID: 30729083 DOI: 10.1007/s13205-019-1588-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Accepted: 01/18/2019] [Indexed: 10/27/2022] Open
Abstract
Gluconacetobacter xylinus was used for production of bacterial cellulose (BC). The obtained BC was washed and floated in the nontoxic dose of the herb aqueous extract that was obtained from the methyl thiazol tetrazolium (MTT) assay. Twenty-four Wistar rats were divided into four separated groups and after inducing the wounds (15 mm in diameter), each group was treated with honey, BC, herb aqueous extract, and the combination of BC-herb aqueous extract. Each day the contraction percentages of the wound sites were measured. On days 3, 7, and 14, two rats from each group were euthanized, the skin samples from the wound regions were achieved and their paraffin blocks were prepared. Finally after trichrome staining, the microscopic examinations were done. MTT assay results indicated that the herb aqueous extract had dose-dependent toxic effects and the nontoxic dose of the extract was prepared and utilized for in vivo assay. Although the macroscopic analysis revealed that the BC and the herb aqueous extract had better activity in the wound contraction percentages than their combination, microscopic analysis indicated that the combination of BC-herb aqueous extract revealed all the characteristics that each material induced in the wound site alone. In conclusion, the speed of the wound healing should not be solely considered and its quality should be considered as well.
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