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Chaikul P, Kanlayavattanakul M, Khongkow M, Jantimaporn A, Lourith N. Anti-skin ageing activities of rice (Oryza sativa) bran soft and hard waxes in cultured skin cells. Int J Cosmet Sci 2024; 46:162-174. [PMID: 37840342 DOI: 10.1111/ics.12918] [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: 05/04/2023] [Revised: 09/01/2023] [Accepted: 10/03/2023] [Indexed: 10/17/2023]
Abstract
OBJECTIVE Rice (Oryza sativa) bran waxes, the by-products of rice bran oil manufacturing, are widely used as inactive components in several preparations. Nevertheless, the function of rice bran waxes against skin ageing has never been reported. This study aimed to investigate thermal property and fatty acid profile of rice bran waxes, including rice bran soft (RBS) and hard (RBH) waxes, and the activities against skin ageing in cultured skin cells. METHODS Thermal property and fatty acid profile of rice bran waxes were analysed by differential scanning calorimetry and gas chromatography-mass spectrometry, respectively. The cytotoxicity assay of waxes was performed in B16F10 melanoma cells, human skin fibroblasts and co-culture cells of HaCaT cells and human skin fibroblasts. The non-cytotoxic concentrations of waxes were evaluated for their activities against skin ageing, including melanogenesis assay, antioxidant activity, collagen content analysis, matrix metalloproteinase-1 and matrix metalloproteinase-2 inhibitory assay and anti-inflammatory activity. RESULTS Thermal property indicated the endotherm peaks with melting temperatures at 40.89 ± 0.27°C and 69.64 ± 0.34°C for RBS and RBH, respectively. The main fatty acids in RBS were oleic (31.68 ± 0.75%) and linoleic acids (27.19 ± 0.40%), whereas those in RBH were palmitic (36.24 ± 1.08%) and stearic acids (35.21 ± 4.51%). The cytotoxicity assay in single cells and co-culture cells showed the non-cytotoxicity of RBS (0.0001-1 mg/mL) and RBH (0.0001-0.1 mg/mL). The anti-skin ageing activities of 1 mg/mL RBS and 0.1 mg/mL RBH included the melanogenesis inhibition by suppression of tyrosinase and tyrosinase-related protein-2 enzymes, the antioxidant activity by cellular protection against cell damage and cell death, the collagen stimulation, the matrix metalloproteinase-1 and matrix metalloproteinase-2 suppression and the anti-inflammation. CONCLUSIONS The study results suggest that RBS and RBH can potentially be applied as the functional ingredients in formulations against skin ageing as well as provide the superior benefit on skin moisturization.
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Affiliation(s)
- Puxvadee Chaikul
- School of Cosmetic Science, Mae Fah Luang University, Chiang Rai, Thailand
- Phytocosmetics and Cosmeceuticals Research Group, School of Cosmetic Science, Mae Fah Luang University, Chiang Rai, Thailand
| | - Mayuree Kanlayavattanakul
- School of Cosmetic Science, Mae Fah Luang University, Chiang Rai, Thailand
- Phytocosmetics and Cosmeceuticals Research Group, School of Cosmetic Science, Mae Fah Luang University, Chiang Rai, Thailand
| | - Mattaka Khongkow
- National Nanotechnology Centre (NANOTEC), National Science and Technology Development Agency, Pathum Thani, Thailand
| | - Angkana Jantimaporn
- National Nanotechnology Centre (NANOTEC), National Science and Technology Development Agency, Pathum Thani, Thailand
| | - Nattaya Lourith
- School of Cosmetic Science, Mae Fah Luang University, Chiang Rai, Thailand
- Phytocosmetics and Cosmeceuticals Research Group, School of Cosmetic Science, Mae Fah Luang University, Chiang Rai, Thailand
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Devi LS, Jaiswal AK, Jaiswal S. Lipid incorporated biopolymer based edible films and coatings in food packaging: A review. Curr Res Food Sci 2024; 8:100720. [PMID: 38559379 PMCID: PMC10978484 DOI: 10.1016/j.crfs.2024.100720] [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: 01/01/2024] [Revised: 02/27/2024] [Accepted: 03/14/2024] [Indexed: 04/04/2024] Open
Abstract
In the evolving landscape of food packaging, lipid-based edible films and coatings are emerging as a sustainable and effective solution for enhancing food quality and prolonging shelf life. This critical review aims to offer a comprehensive overview of the functional properties, roles, and fabrication techniques associated with lipid-based materials in food packaging. It explores the unique advantages of lipids, including waxes, resins, and fatty acids, in providing effective water vapor, gas, and microbial barriers. When integrated with other biopolymers, such as proteins and polysaccharides, lipid-based composite films demonstrate superior thermal, mechanical, and barrier properties. The review also covers the application of these innovative coatings in preserving a wide range of fruits and vegetables, highlighting their role in reducing moisture loss, controlling respiration rates, and maintaining firmness. Furthermore, the safety aspects of lipid-based coatings are discussed to address consumer and regulatory concerns.
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Affiliation(s)
- L. Susmita Devi
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar, BTR, Assam, 783370, India
| | - Amit K. Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
| | - Swarna Jaiswal
- Sustainable Packaging & Bioproducts Research (SPBR) Group, School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin, D07 ADY7, Ireland
- Sustainability and Health Research Hub, Technological University Dublin, City Campus, Grangegorman, Dublin, D07 H6K8, Ireland
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Tan BL, Norhaizan ME, Chan LC. Rice Bran: From Waste to Nutritious Food Ingredients. Nutrients 2023; 15:nu15112503. [PMID: 37299466 DOI: 10.3390/nu15112503] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
Rice (Oryza sativa L.) is a principal food for more than half of the world's people. Rice is predominantly consumed as white rice, a refined grain that is produced during the rice milling process which removes the bran and germ and leaves the starchy endosperm. Rice bran is a by-product produced from the rice milling process, which contains many bioactive compounds, for instance, phenolic compounds, tocotrienols, tocopherols, and γ-oryzanol. These bioactive compounds are thought to protect against cancer, vascular disease, and type 2 diabetes. Extraction of rice bran oil also generates various by-products including rice bran wax, defatted rice bran, filtered cake, and rice acid oil, and some of them exert bioactive substances that could be utilized as functional food ingredients. However, rice bran is often utilized as animal feed or discarded as waste. Therefore, this review aimed to discuss the role of rice bran in metabolic ailments. The bioactive constituents and food product application of rice bran were also highlighted in this study. Collectively, a better understanding of the underlying molecular mechanism and the role of these bioactive compounds exerted in the rice bran would provide a useful approach for the food industry and prevent metabolic ailments.
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Affiliation(s)
- Bee Ling Tan
- Department of Healthcare Professional, Faculty of Health and Life Sciences, Management and Science University, University Drive, Off Persiaran Olahraga, Seksyen 13, 40100 Shah Alam, Selangor, Malaysia
| | - Mohd Esa Norhaizan
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
- Natural Medicines and Products Research Laboratory (NaturMeds), Institute of Bioscience, Universiti Putra, Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Lee Chin Chan
- Biovalence Sdn. Bhd., 22, Jalan SS25/34, Taman Mayang, 47301 Petaling Jaya, Selangor, Malaysia
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Jiang W, Zhao P, Song W, Wang M, Yu DG. Electrospun Zein/Polyoxyethylene Core-Sheath Ultrathin Fibers and Their Antibacterial Food Packaging Applications. Biomolecules 2022; 12:1110. [PMID: 36009003 PMCID: PMC9405609 DOI: 10.3390/biom12081110] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/03/2022] [Accepted: 08/11/2022] [Indexed: 02/06/2023] Open
Abstract
The purpose of this work is to develop a novel ultrathin fibrous membrane with a core-sheath structure as antibacterial food packaging film. Coaxial electrospinning was exploited to create the core-sheath structure, by which the delivery regulation of the active substance was achieved. Resveratrol (RE) and silver nanoparticles (AgNPs) were loaded into electrospun zein/polyethylene oxide ultrathin fibers to ensure a synergistic antibacterial performance. Under the assessments of a scanning electron microscope and transmission electron microscope, the ultrathin fiber was demonstrated to have a fine linear morphology, smooth surface and obvious core-sheath structure. X-ray diffraction and Fourier transform infrared analyses showed that RE and AgNPs coexisted in the ultrathin fibers and had good compatibility with the polymeric matrices. The water contact angle experiments were conducted to evaluate the hydrophilicity and hygroscopicity of the fibers. In vitro dissolution tests revealed that RE was released in a sustained manner. In the antibacterial experiments against Staphylococcus aureus and Escherichia coli, the diameters of the inhibition zone of the fiber were 8.89 ± 0.09 mm and 7.26 ± 0.10 mm, respectively. Finally, cherry tomatoes were selected as the packaging object and packed with fiber films. In a practical application, the fiber films effectively reduced the bacteria and decreased the quality loss of cherry tomatoes, thereby prolonging the fresh-keeping period of cherry tomatoes to 12 days. Following the protocols reported here, many new food packaging films can be similarly developed in the future.
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Affiliation(s)
- Wenlai Jiang
- School of Materials & Chemistry, University of Shanghai for Science & Technology, Shanghai 200093, China
| | - Ping Zhao
- School of Materials & Chemistry, University of Shanghai for Science & Technology, Shanghai 200093, China
| | - Wenliang Song
- School of Materials & Chemistry, University of Shanghai for Science & Technology, Shanghai 200093, China
| | - Menglong Wang
- School of Materials & Chemistry, University of Shanghai for Science & Technology, Shanghai 200093, China
| | - Deng-Guang Yu
- School of Materials & Chemistry, University of Shanghai for Science & Technology, Shanghai 200093, China
- Shanghai Engineering Technology Research Center for High-Performance Medical Device Materials, Shanghai 200093, China
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Assessment of physicochemical, functional, thermal, and phytochemical characteristics of refined rice bran wax. Food Chem 2022; 396:133737. [PMID: 35870241 DOI: 10.1016/j.foodchem.2022.133737] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 06/07/2022] [Accepted: 07/15/2022] [Indexed: 11/23/2022]
Abstract
The drastic increase in the utilization and conversion of biomass has been an effect of sustainability and circular economy in the food processing sector. Rice bran wax (RBW), an intermediate by-product of rice bran oil refining industries, has been one of the underutilized waste materials. The FT-IR analysis showed that RBW contains many similar compounds to that of beeswax (BW) and carnauba wax (CW). The DSC thermographs showed melting and crystallization temperatures of RBW as 78.55 and 73.43 °C, respectively, lesser than CW and more than BW. The peak profiling of XRD diffractographs has shown full-width at half-maximum of CW and RBW as 0.61 and 0.45, respectively, indicating distortion in crystal formation. The sequential extracts of RBW in hexane, dichloromethane, and ethylacetate have shown antimicrobial activity against E. coli and S. typhi. The research provides a baseline for extraction and separation of specialty compounds from RBW for by-product utilization.
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Yadav A, Kumar N, Upadhyay A, Sethi S, Singh A. Edible coating as postharvest management strategy for shelf-life extension of fresh tomato (Solanum lycopersicum L.): An overview. J Food Sci 2022; 87:2256-2290. [PMID: 35502679 DOI: 10.1111/1750-3841.16145] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 01/01/2023]
Abstract
Tomato is considered as one of the most grown horticultural crops having a short shelf-life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and mechanical damage, resulting in huge postharvest losses. Recently, the use of edible coatings has been seen as a promising environment friendly and sustainable technology for preserving the quality attributes and prolonging the shelf-life of tomato during storage. Although a lot of literature is available on the aspects of edible coating for fresh produce, especially stone and tropical fruits, but there is no dedicated comprehensive review that specifically addresses the requirements of edible coatings for whole fresh tomato. This review aims to provide the information about the desirable coating property requirements specific to tomato and summarizes or analyzes the recent studies conducted on the application of edible coating on tomato. The article also deals with recent trends on utilization of bioactive compounds as well as nanotechnological approaches for improving the performance and functionality of coating materials used for tomato. However, the edible coating technology for tomato is still at infancy state, and adoption of technology on a commercial scale requires economic viability and large-scale consumer acceptability.
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Affiliation(s)
- Ajay Yadav
- Agro Produce Processing Division, ICAR-Central Institute if Agricultural Engineering, Bhopal, Madhya Pradesh, India.,Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Shruti Sethi
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Anurag Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
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Duguma HT. Potential applications and limitations of edible coatings for maintaining tomato quality and shelf life. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15407] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Haile Tesfaye Duguma
- School of Packaging Michigan State University East Lansing Michigan USA
- Department of Post‐Harvest Management Jimma University Jimma Ethiopia
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Paidari S, Zamindar N, Tahergorabi R, Kargar M, Ezzati S, shirani N, Musavi SH. Edible coating and films as promising packaging: a mini review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00979-7] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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