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Qin X, Cai X, Wang Y, Chen L, Zhao J, Zhang Y, Bi S, Zhou Y, Zhu Q, Cheng Y, Liu Y. A water-resistant egg white/chitosan/pectin blending film with spherical-linear molecular interpenetrating network strengthened by multifunctional tannin-nisin nanoparticles. Int J Biol Macromol 2024; 277:134548. [PMID: 39116973 DOI: 10.1016/j.ijbiomac.2024.134548] [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: 05/30/2024] [Revised: 07/26/2024] [Accepted: 08/05/2024] [Indexed: 08/10/2024]
Abstract
Edible films are effective alternatives to plastic packaging, however, the hydrophilicity of edible films based on protein and polysaccharide limits the application. Therefore, we fabricated a water-stable hybrid film with a linear-spherical interpenetrating molecular topology network using egg white (EW), chitosan (CS), and pectin. Meanwhile, the nisin-tannin acid self-assembly complex nanoparticles were employed as a multifunctional cross-linker, antibacterial and antioxidant agent to improve the performance of films. The FTIR, XRD, and SEM analysis revealed that the conformation and crystalline structure rearrangement of chitosan induced by the alkaline environment provided by egg white enhanced the network structure of films, effectively avoided the addition of modifying reagents. The proposed hybrid films exhibited excellent properties, with EW/TNPCS3 showing the best overall performance. The water contact angle (WCA) increased to 105.27 ± 1.62°, and its dissolution and swelling rates were significantly lower than pure egg white and pure chitosan films. Moreover, tannin-nisin (TN) nanoparticles endowed the films with excellent antimicrobial activity against the common Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. Thus, the prepared blending films have great application potential in food preservation, especially to maintain stable performance in high humidity environment.
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Affiliation(s)
- Xianmin Qin
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Xue Cai
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Yilin Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Linqin Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Jingjing Zhao
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Yifan Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Shenghui Bi
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China
| | - Yuxin Cheng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China.
| | - Yuanyuan Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China.
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2
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Sultan M, Ibrahim H, El-Masry HM, Hassan YR. Antimicrobial gelatin-based films with cinnamaldehyde and ZnO nanoparticles for sustainable food packaging. Sci Rep 2024; 14:22499. [PMID: 39341844 PMCID: PMC11438991 DOI: 10.1038/s41598-024-72009-7] [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: 06/25/2024] [Accepted: 09/02/2024] [Indexed: 10/01/2024] Open
Abstract
Cinnamaldehyde (CIN), a harmless bioactive chemical, is used in bio-based packaging films for its antibacterial and antioxidant properties. However, high amounts can change food flavor and odor. Thus, ZnO nanoparticles (NPs) as a supplementary antimicrobial agent are added to gelatin film with CIN. The CIN/ZnO interactions are the main topic of this investigation. FTIR-Attenuated Total Reflection (ATR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) were utilized to investigate CIN/ZnO@gelatin films. Transmission electron microscope (TEM) images revealed nanospheres morphology of ZnO NPs, with particle sizes ranging from 12 to 22 nm. ZnO NPs integration increased the overall activation energy of CIN/ZnO@gelatin by 11.94%. The incorporation of ZnO NPs into the CIN@gelatin film significantly reduced water vapour permeability (WVP) of the CIN/ZnO@gelatin film by 12.07% and the oxygen permeability (OP) by 86.86%. The water sorption isotherms of CIN/ZnO@gelatin were described using Guggenheim-Anderson-de Boer (GAB) model. The incorporation of ZnO NPs into the CIN@gelatin film reduced monolayer moisture content (M0) by 35.79% and significantly decreased the solubility of CIN/ZnO@gelatin by 15.15%. The inclusion of ZnO into CIN@gelatin film significantly decreased tensile strength of CIN/ZnO@gelatin by 13.32% and Young`s modulus by 18.33% and enhanced elongation at break by 11.27%. The incorporation of ZnO NPs into the CIN@gelatin film caused a significant decrease of antioxidant activity of CIN/ZnO@gelatin film by 9.09%. The most susceptible organisms to the CIN/ZnO@gelatin film included Candida albicans, Helicobacter pylori, and Micrococcus leutus. The inhibition zone produced by the CIN/ZnO@gelatin film versus Micrococcus leutus was 25.0 mm, which was comparable to the inhibition zone created by antibacterial gentamicin (23.33 mm) and cell viability assessment revealed that ZnO/CIN@gelatin (96.8 ± 0.1%) showed great performance as potent biocompatible active packaging material.
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Affiliation(s)
- Maha Sultan
- Packaging Materials Department, National Research Centre, 33 El-Behouth St., P.O.12622, Dokki, Cairo, Egypt
| | - Hassan Ibrahim
- Pre-Treatment and Finishing of Cellulosic Fibres Department, National Research Centre, 33 El-Behouth St., P.O.12622, Dokki, Cairo, Egypt.
| | - Hossam Mohammed El-Masry
- Chemistry of Natural and Microbial Products, National Research Centre, 33 El-Behouth St., P.O.12622, Dokki, Cairo, Egypt
| | - Youssef R Hassan
- Packaging Materials Department, National Research Centre, 33 El-Behouth St., P.O.12622, Dokki, Cairo, Egypt
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3
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Khalid S, Zahid M, Chaudhary K, Naeem M, Mustafa M, Onyeaka H, Hafeez A, Amin S, Raana S. Unveiling the emerging trends of egg components-based biodegradable food packaging development: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13433. [PMID: 39217508 DOI: 10.1111/1541-4337.13433] [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: 03/23/2024] [Revised: 07/16/2024] [Accepted: 07/30/2024] [Indexed: 09/04/2024]
Abstract
Food packaging plays a crucial role in the food supply chain by aiding in food preservation and reducing food losses throughout the distribution process. The extensive, unregulated utilization, and waste mismanagement of food packaging materials made up of conventional petroleum-based plastics has led to a significant environmental crisis. Egg components-based food packaging has attracted considerable attention from the global packaging industry as a viable alternative to synthetic polymers due to its biodegradability, sustainability, and health-related benefits. This comprehensive review explores the composition and properties of egg components (eggshell, eggshell membrane, egg white, and egg yolk), and recent advancements in biodegradable packaging films derived from them. Additionally, it introduces the characteristics of these films and their applications in food, highlighting their biodegradability, sustainability, and suitable mechanical, barrier, thermal, optical, antioxidant, and antimicrobial properties as substitutes for traditional synthetic polymers. The utilization of various egg components in the packaging industry is a safe, non-toxic, cost-effective, and economical approach. However, it was found that incorporating active compounds from natural sources into packaging films, as well as composite films composed of egg components combined with other biopolymers, resulted in superior properties, compared to single component films. Moreover, the application of novel technologies in film development has proven to be more effective than conventional methods. These innovative egg components-based packaging films can be optimized and commercialized for use as packaging materials for food products.
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Affiliation(s)
- Samran Khalid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muqaddas Zahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Kashmala Chaudhary
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Naeem
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muzammil Mustafa
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Birmingham, UK
| | - Azka Hafeez
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Sara Amin
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Sumbal Raana
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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4
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Hassan MA, Abd El-Aziz S, Nabil-Adam A, Tamer TM. Formulation of novel bioactive gelatin inspired by cinnamaldehyde for combating multi-drug resistant bacteria: Characterization, molecular docking, pharmacokinetic analyses, and in vitro assessments. Int J Pharm 2024; 652:123827. [PMID: 38253268 DOI: 10.1016/j.ijpharm.2024.123827] [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: 10/24/2023] [Revised: 01/13/2024] [Accepted: 01/19/2024] [Indexed: 01/24/2024]
Abstract
This study set out to formulate antibacterial and antioxidant gelatin boosted by cinnamaldehyde for combating multi-drug resistant bacteria previously obtained from chronic wounds. Towards this end, gelatin amine groups were conjugated with carbonyl groups of cinnamaldehyde, producing cinnamyl-gelatin Schiff bases. The physicochemical attributes of cinnamyl-gelatin Schiff bases were probed concerning alterations in chemical structures and microstructures compared to native gelatin. Besides, cinnamyl-gelatin Schiff bases exhibited higher thermal stability than gelatin, with a diminishing in solubility due to increases in hydrophobicity features. Interestingly, cinnamyl-gelatin derivatives exerted antibacterial activities versus multi-drug resistant Gram-negative and Gram-positive bacteria, showing maximum growth inhibition at the highest concentration of cinnamaldehyde incorporated into gelatin. The scavenging activities of gelatin against DPPH and ABTS•+ were promoted in cinnamyl-gelatin derivatives from 11.93 ± 0.6 % to 49.9 ± 2.5 % and 12.54 ± 0.63 % to 49.9 ± 3.12 %, respectively. Remarkably, cinnamyl-gelatin derivatives induced the proliferation of fibroblast cells, implying their prospective applications in tissue engineering. Molecular docking and pharmacokinetic investigations disclosed the potential antibacterial mechanisms of cinnamyl-gelatin derivatives alongside their biopharmaceutical applications. Altogether, these findings suggest that cinnamyl-gelatin derivatives could be utilized to tailor antibacterial-free antibiotics and antioxidant wound dressings against virulent bacteria to promote chronic wound recovery.
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Affiliation(s)
- Mohamed A Hassan
- Protein Research Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, 21934 Alexandria, Egypt.
| | - Sarah Abd El-Aziz
- Polymer Materials Research Department, Advanced Technologies, and New Materials Research Institute (ATNMRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, 21934 Alexandria, Egypt
| | - Asmaa Nabil-Adam
- Marine Biotechnology and Natural Products Laboratory, National Institute of Oceanography & Fisheries, Cairo 11516, Egypt
| | - Tamer M Tamer
- Polymer Materials Research Department, Advanced Technologies, and New Materials Research Institute (ATNMRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, 21934 Alexandria, Egypt.
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5
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Lin W, Zhang Y, Huang J, Li Z. Fluorescence and pectinase double-triggered chitosan/pectin/calcium propionate/curcumin-β-cyclodextrin complex film for pork freshness monitoring and maintenance. Int J Biol Macromol 2024; 257:128603. [PMID: 38056733 DOI: 10.1016/j.ijbiomac.2023.128603] [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: 09/06/2023] [Revised: 11/11/2023] [Accepted: 12/02/2023] [Indexed: 12/08/2023]
Abstract
An intelligent and active food packaging film based on chitosan (CS), pectin (P), calcium propionate (CP), and curcumin-β-cyclodextrin complex (Cur-β-CD) was prepared. The CS/P/CP/Cur-β-CD film exhibited improved hydrophobicity (74.78 ± 0.53°), water vapor (4.55 ± 0.16 × 10-11 g·(m·s·Pa)-1), and oxygen (1.50 ± 0.06 × 10-12 g·(m·s·Pa)-1) barrier properties, as well as antioxidant (72.34 ± 3.79 % for DPPH and 86.05 ± 0.14 % for ABTS) and antibacterial (79.41 ± 2.89 % for E. coli and 83.82 ± 3.96 % for S. aureus) activities. The release of CP and Cur could be triggered by pectinase, with their cumulative release reaching 92.62 ± 1.20 % and 42.24 ± 1.15 %, respectively. The CS/P/CP/Cur-β-CD film showed delayed alterations in surface color, pH value, total volatile bases nitrogen, total viable counts, thiobarbituric acid reactive substance, hardness, and springiness of pork. Additionally, the fluorescence intensity of the film gradually decreased. In conclusion, we have developed a pH-responsive film with pectinase-triggered release function, providing a new concept for the design of multi-signal responsive intelligent food packaging.
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Affiliation(s)
- Wanmei Lin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yifan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jihong Huang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, PR China; School of Food and Pharmacy, Xuchang University, Xuchang 461000, PR China.
| | - Zhonghong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, Shaanxi, PR China.
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6
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Lin W, Zhang Y, Huang J, Li Z. pH-responsive double-layer film based on chitosan/curcumin-β-cyclodextrin complex/cinnamaldehyde and zein/alizarin for pork freshness monitoring and maintaining. Food Res Int 2023; 173:113460. [PMID: 37803785 DOI: 10.1016/j.foodres.2023.113460] [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: 05/06/2023] [Revised: 09/01/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
A pH-responsive double-layer film comprising chitosan (CS), zein (Z), curcumin-β-cyclodextrin complex (Cur- β-CD), alizarin (AL) and cinnamaldehyde (CIN) was developed to detect spoilage and prolong the shelf life of pork. The outer Z/AL is the colorimetric responsive and highly protective outer layer, while the CS/Cur- β-CD/CIN is the fluorescence responsive and functional layer. The CS/Cur- β-CD/CIN-Z/AL film demonstrated excellent barrier properties against oxygen (8.48 × 10-13 g (m s Pa)-1) and water (2.42 × 10-11 g (m s Pa)-1) primarily due to the polar interactions in the Z structure and its hydrophobic nature. The addition of AL and Cur provided the CS/Cur- β-CD/CIN-Z/AL film with pH colorimetric and fluorescence response capabilities, respectively. Furthermore, the inclusion of Cur- β-CD, CIN and AL significantly enhanced the film's antioxidant and antibacterial properties, with radical scavenging rates of 79.29 % (DPPH) and 89.84 % (ABTS), as well as antibacterial efficiencies of 96.2 % (S. aureus) and 85.78 % (E. coli). To test the effectiveness of the double-layer film, a freshness monitoring and maintenance experiment was conducted on pork stored at 4 °C for 8 days. Various parameters of pork, including surface color, pH value, total volatile bases nitrogen (TVB-N), total viable counts (TVC), thiobarbituric acid reactive substance (TBARS), hardness and springiness, were measured, along with the color and fluorescence intensity (FL) of the film. The shelf life of the pork was extended by at least 2 days compared to the control group, and the pork was considered inedible if ΔE ≥ 12 or FL intensity ≤ 2160. Overall, this food packaging film shows promise in simultaneously monitoring and maintaining the freshness of pork.
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Affiliation(s)
- Wanmei Lin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yifan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jihong Huang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, PR China; School of Food and Pharmacy, Xuchang University, Xuchang 461000, PR China.
| | - Zhonghong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, Shaanxi, PR China.
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7
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Zhang L, Zhang J, Wen P, Xu H, Cui G, Wang J. Effect of high-intensity ultrasonic time on structural, mechanical, and physicochemical properties of β-conglycinin (7S)- Transglutaminase (TGase) composite edible films. ULTRASONICS SONOCHEMISTRY 2023; 98:106478. [PMID: 37354763 PMCID: PMC10331306 DOI: 10.1016/j.ultsonch.2023.106478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 05/25/2023] [Accepted: 06/06/2023] [Indexed: 06/26/2023]
Abstract
The β-conglycinin (7S) was pre-treated with high-intensity ultrasonic (HIU) and subsequently formed into composite edible films with the transglutaminase (TGase) method. Effects of HIU pretreatment time (0, 5, 10, 15, and 20 min) on the conformation of 7S and structural and application properties of 7S-TGase films were evaluated. The analysis of 7S conformation results revealed that HIU pretreatment for 0-10 min significantly dissociated the 7S, exposed internal hydrophobic groups of protein, increased its intermolecular hydrogen bonds, and altered the protein secondary and tertiary structure. The structural properties of films were evaluated by SEM, XRD, and ATR-FTIR. SEM showed that HIU reduced film wrinkles and cracks and improved unevenness. XRD and ATR-FTIR indicated that the film obtained an enlarged crystallinity, and the amide I and amide II regions of films were peak-shifted which is usually associated with the formation of covalent bonds. Notably, analysis of intermolecular force showed that HIU facilitated the formation of hydrogen bonds, hydrophobic interactions, and ε-(γ-glutamyl) lysine bonds in 7S-TGase films. The above structural changes in 7S and films were beneficial for the application properties of films. Results indicated that 10 min HIU pretreatment effectively improved the mechanical properties and water resistance, reduced water vapor permeability and oxygen permeability, and decreased the opacity of 7S-TGase films. However, the color of the film was not affected by the HIU, with an overall bright and yellowish color.
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Affiliation(s)
- Lan Zhang
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China
| | - Jixin Zhang
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China
| | - Pingping Wen
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China
| | - Huiqing Xu
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China.
| | - Guiyou Cui
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China
| | - Jun Wang
- Tourism and Cuisine College, Yangzhou University, Yangzhou 225127, China
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Liu X, Song X, Gou D, Li H, Jiang L, Yuan M, Yuan M. A polylactide based multifunctional hydrophobic film for tracking evaluation and maintaining beef freshness by an electrospinning technique. Food Chem 2023; 428:136784. [PMID: 37429236 DOI: 10.1016/j.foodchem.2023.136784] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 07/12/2023]
Abstract
A nanofiber film was prepared by a facile electrospinning technique using polylactide (PLA), butterfly pea flower extract (BPA) and cinnamaldehyde (CIN). The as-prepared film shows the prominent antioxidative, antibacterial, colorimetric and hydrophobic properties so that the beef freshness can be monitored and maintained up to 6 days at 4 °C simultaneously. Besides, the nanofiber structure endows the film with a fast color responsiveness under acidic-alkaline atmospheres with different concentrations. Moreover, this film exhibits higher tensile strength (9.56 Mpa) than that of the pure PLA electrospinning film (4.40 Mpa). Especially the introduction of the BPA effectively boosts the antimicrobial ability of the CIN. The freshness, sub-freshness and spoilage levels of the beef can be easily testified by observing the color difference change of the film. So the polylactide based multifunctional film as an intelligent packaging has an excellent potential for the sub-freshness detection of meat.
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Affiliation(s)
- Xinxin Liu
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, School of Chemistry and Environment, Yunnan University of Nationalities, Kunming 650504, China
| | - Xiushuang Song
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, School of Chemistry and Environment, Yunnan University of Nationalities, Kunming 650504, China
| | - Dejiao Gou
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, School of Chemistry and Environment, Yunnan University of Nationalities, Kunming 650504, China
| | - Hongli Li
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, School of Chemistry and Environment, Yunnan University of Nationalities, Kunming 650504, China
| | - Lin Jiang
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, School of Chemistry and Environment, Yunnan University of Nationalities, Kunming 650504, China
| | - Minglong Yuan
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, School of Chemistry and Environment, Yunnan University of Nationalities, Kunming 650504, China
| | - Mingwei Yuan
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, School of Chemistry and Environment, Yunnan University of Nationalities, Kunming 650504, China.
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Shah YA, Bhatia S, Al-Harrasi A, Afzaal M, Saeed F, Anwer MK, Khan MR, Jawad M, Akram N, Faisal Z. Mechanical Properties of Protein-Based Food Packaging Materials. Polymers (Basel) 2023; 15:polym15071724. [PMID: 37050337 PMCID: PMC10097132 DOI: 10.3390/polym15071724] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023] Open
Abstract
The quality and safety of food products greatly depend on the physiochemical properties of the food packaging material. There is an increasing trend in the utilization of protein-based biopolymers for the preparation of edible films and coating due to their film-forming properties. Various studies have reported the preparation of protein-based edible films with desirable mechanical and barrier properties. The mechanical attributes of the protein-based food packaging materials can be enhanced by incorporating various components in the film composition such as plasticizers, surfactants, crosslinkers, and various bioactive compounds, including antimicrobial and antioxidant compounds. This review article summarizes the recent updates and perspective on the mechanical attributes such as Tensile Strength (TS), Elongation at Break (EAB), and Young’s Modulus (YM) of edible films based on different proteins from plants and animal sources. Moreover, the effects of composite materials such as other biopolymers, bioactive compounds, essential oils, and plasticizers on the mechanical properties of protein-based edible films are also discussed.
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Affiliation(s)
- Yasir Abbas Shah
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Nizwa 616, Oman; (Y.A.S.); (M.J.)
| | - Saurabh Bhatia
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Nizwa 616, Oman; (Y.A.S.); (M.J.)
- School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India
- Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Science, Chennai 600077, India
- Correspondence: (S.B.); (A.A.-H.)
| | - Ahmed Al-Harrasi
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Nizwa 616, Oman; (Y.A.S.); (M.J.)
- Correspondence: (S.B.); (A.A.-H.)
| | - Muhammad Afzaal
- Department of Food Science, Government College University, Faisalabad 38000, Pakistan; (M.A.); (F.S.); (N.A.)
| | - Farhan Saeed
- Department of Food Science, Government College University, Faisalabad 38000, Pakistan; (M.A.); (F.S.); (N.A.)
| | - Md Khalid Anwer
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-kharj 11942, Saudi Arabia;
| | - Mahbubur Rahman Khan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200, Bangladesh;
| | - Muhammad Jawad
- Natural & Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Nizwa 616, Oman; (Y.A.S.); (M.J.)
| | - Noor Akram
- Department of Food Science, Government College University, Faisalabad 38000, Pakistan; (M.A.); (F.S.); (N.A.)
| | - Zargham Faisal
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60000, Pakistan;
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10
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Sun J, Leng X, Zang J, Zhao G. Bio-based antibacterial food packaging films and coatings containing cinnamaldehyde: A review. Crit Rev Food Sci Nutr 2022; 64:140-152. [PMID: 35900224 DOI: 10.1080/10408398.2022.2105300] [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] [Indexed: 11/03/2022]
Abstract
As a typical bioactive compound from the bark and leaves of the trees of the genus Cinnamomum, cinnamaldehyde (CIN) is natural and safe. Its excellent antibacterial activity against various foodborne microorganisms is growingly regarded as a promising additive for improving and enhancing the properties of bio-based packaging films/coatings. This review systematically summarized the bio-based food packaging films/coatings containing CIN developed recently. The effects of CIN incorporation on physical and chemical properties of the antibacterial food packaging films/coatings, including thickness, color index, transparency, water content, water solubility, water contact angle, mechanical performances, water barrier performances, and antibacterial performances, were discussed. Simultaneously, this work also concluded that an explanation of the antibacterial mechanism of CIN and preparation methods of bio-based packaging films/coatings containing CIN/CIN carriers. Notably, the incorporation of CIN into the films/coatings could enhance their antibacterial performance extend the shelf-life of various foods, such as fish, meats, vegetables, fruits, and other perishable food, while improving their physical and chemical properties. Although incorporating CIN into food packaging films/coatings has been extensively studied, long-term follow-up research on the human safety of active food packaging films/coatings containing CIN needs to be carried out.
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Affiliation(s)
- Jishuai Sun
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Xiaojing Leng
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Jiachen Zang
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
| | - Guanghua Zhao
- College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China
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Structure and properties of egg white protein films modified by high-intensity ultrasound: An effective strategy. Food Res Int 2022; 157:111264. [DOI: 10.1016/j.foodres.2022.111264] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 04/13/2022] [Accepted: 04/17/2022] [Indexed: 11/22/2022]
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Wu Y, Ma Y, Gao Y, Liu Y, Gao C. Poly (lactic acid)-based pH responsive membrane combined with chitosan and alizarin for food packaging. Int J Biol Macromol 2022; 214:348-359. [PMID: 35716790 DOI: 10.1016/j.ijbiomac.2022.06.039] [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: 03/26/2022] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 11/05/2022]
Abstract
A poly (lactic acid) (PLA) -based functional partition composite membrane (PLA/CA) containing chitosan (CS) and alizarin (AL) was designed by solution casting method. The PLA/CA membrane contains the antibacterial zone of the edge part (PLA/CS) and the pH response detection zone of the central part (PLA/AL). At the same time, the environmentally friendly plasticizer tributyl citrate (TBC) was added to make the prepared PLA/CA composite membrane have good flexibility and high transparency. The results of FE-SEM and FTIR showed that CS and AL were uniformly dispersed in PLA matrix and had good compatibility with PLA. The antioxidant activities of PLA/CS and PLA/AL composite films were 43.3 % and 72.8 %, respectively. At the same time, the inhibitory rates of PLA/CS membrane against Escherichia coli and Staphylococcus aureus were as high as 87.91 % and 75.17 %, respectively. PLA/AL films exhibit excellent UV barrier properties. When the environmental pH (ammonia and acetic acid vapor) changed repeatedly, the PLA/AL membrane showed reversible color change of yellow under acidic condition and purple under alkaline condition. During the packaging and storage of chicken breast meat, the freshness of chicken breast meat can be detected by the color change of functional PLA/CA composite membrane.
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Affiliation(s)
- Yumin Wu
- State Key Laboratory Base for Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Ying Ma
- State Key Laboratory Base for Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Yiliang Gao
- State Key Laboratory Base for Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Yuetao Liu
- State Key Laboratory Base for Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Chuanhui Gao
- State Key Laboratory Base for Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China.
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Cui R, Zhu B, Yan J, Qin Y, Yuan M, Cheng G, Yuan M. Development of a Sodium Alginate-Based Active Package with Controlled Release of Cinnamaldehyde Loaded on Halloysite Nanotubes. Foods 2021; 10:foods10061150. [PMID: 34063767 PMCID: PMC8223774 DOI: 10.3390/foods10061150] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 05/03/2021] [Accepted: 05/11/2021] [Indexed: 12/02/2022] Open
Abstract
The worsening environment and the demand for safer food have accelerated the development of new food packaging materials. The objective of this research is to prepare antimicrobial food packaging film with controlled release by loading cinnamaldehyde (CIN) on etched halloysite nanotubes (T-HNTs) and adding it to sodium alginate (SA) matrix. The effects of T-HNTs-CIN on the physical functional properties and antibacterial activity of the film were systematically evaluated, and the release of CIN in the film was also quantified. Transmission electron microscopy and nitrogen adsorption experiments showed that the halloysite nanotubes had been etched and CIN was successfully loaded into the T-HNTs. The addition of T-HNTs-CIN significantly improved the water vapor barrier properties and tensile strength of the film. Similarly, the presence of T-HNTs-CIN in the film greatly reduced the negative effects of ultraviolet rays. The release experiment showed that the diffusion time of CIN in SA/T-HNTs-CIN film to fatty food simulation solution was delayed 144 h compared with that of SA/CIN film. Herein, the antibacterial experiment also confirmed the controlled release effect of T-HNTs on CIN. In conclusion, SA/T-HNTs-CIN film might have broad application prospects in fatty food packaging.
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Affiliation(s)
- Rui Cui
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming 650550, China; (R.C.); (B.Z.); (J.Y.); (G.C.)
| | - Bifen Zhu
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming 650550, China; (R.C.); (B.Z.); (J.Y.); (G.C.)
| | - Jiatong Yan
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming 650550, China; (R.C.); (B.Z.); (J.Y.); (G.C.)
| | - Yuyue Qin
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming 650550, China; (R.C.); (B.Z.); (J.Y.); (G.C.)
- Correspondence: (Y.Q.); (M.Y.)
| | - Mingwei Yuan
- Engineering Research Center of Biopolymer Functional Materials of Yunnan, Yunnan Nationalities University, Kunming 650550, China;
- Correspondence: (Y.Q.); (M.Y.)
| | - Guiguang Cheng
- Institute of Agriculture and Food Engineering, Kunming University of Science and Technology, Kunming 650550, China; (R.C.); (B.Z.); (J.Y.); (G.C.)
| | - Minglong Yuan
- Engineering Research Center of Biopolymer Functional Materials of Yunnan, Yunnan Nationalities University, Kunming 650550, China;
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