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El-Sayed SM, El-Sayed HS, Hashim AF, Youssef AM. Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO 2-NPs for preserving sour cream. Int J Biol Macromol 2024; 268:131727. [PMID: 38649073 DOI: 10.1016/j.ijbiomac.2024.131727] [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: 11/22/2023] [Revised: 02/02/2024] [Accepted: 04/19/2024] [Indexed: 04/25/2024]
Abstract
Biodegradable edible films for sour cream packaging were developed based on chitosan (CS), hydroxyethyl cellulose (HEC), Olive leaf extract (OE), and titanium dioxide nanoparticles (TiO2-NPs). The prepared CS/HEC/TiO2-OE bionanocomposite films were evaluated for their antimicrobial and antioxidant activities as well as using FT-IR, mechanical, permeability, and contact angle. The effect of developed films on the lipid oxidation, microbiological load, and chemical properties of sour cream was investigated. The fabricated films had an antimicrobial impact against all tested strains. The film containing 8 % OE showed effective protection against fat oxidation, with a peroxide value of 3.21 meq O2/kg, a para-anisidine value 5.40, and free fatty acids of 0.82 mg KOH/kg. The films with OE 4 % and 8 % have a good effect on the microbiological load of sour cream for 90 days. These films did not influence the chemical composition of sour cream and therefore can be used in this sort of dairy product.
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Affiliation(s)
- Samah M El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt.
| | - Hoda S El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt
| | - Ayat F Hashim
- Fats and Oils Department, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
| | - Ahmed M Youssef
- Packaging Materials Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt
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2
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Bhat ZF, Bhat HF, Manzoor M, Abdi G, Aadil RM, Hassoun A, Aït-Kaddour A. Enhancing the lipid stability of foods of animal origin using edible packaging systems. Food Chem X 2024; 21:101185. [PMID: 38384687 PMCID: PMC10879673 DOI: 10.1016/j.fochx.2024.101185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 12/28/2023] [Accepted: 02/02/2024] [Indexed: 02/23/2024] Open
Abstract
Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxidant molecules from side-streams, waste, and agricultural by-products. Studies have evaluated previously undocumented film materials and novel bioactive molecules as additives for edible packaging for animal-derived foods. However, none of the studies is specifically focused on evaluating the packaging systems available for enhancing lipid stability. This paper thoroughly examines and discusses the application of edible packaging containing novel antioxidant molecules for controlling the lipid oxidation of animal-derived foods. The paper analyses and interprets the main findings of the recently published research papers. The materials and active principles used for enhancing lipid stability have been summarised and the underlying mechanisms discussed in detail. Studies should aim at using cheaper and readily available natural ingredients in future for the production of affordable packaging systems.
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Affiliation(s)
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUAST-K, Srinagar, India
| | - Mehnaza Manzoor
- Fermentation and Microbial Biotechnology Division, CSIR-IIIM, India
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, 75169, Iran
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
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3
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Antonino C, Difonzo G, Faccia M, Caponio F. Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods. J Food Sci 2024; 89:748-772. [PMID: 38161278 DOI: 10.1111/1750-3841.16894] [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: 07/28/2023] [Revised: 10/16/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Edible coatings and films for food preservation are becoming more popular thanks to their environmentally friendly properties and active ingredient-carrying ability. Their application can be effective in contrasting quality decay by limiting oxidation and deterioration of foods. Many reviews analyze the different compounds with which films and coatings can be created, their characteristics, and the effect when applied to food. However, the possibility of adding plant extracts and essential oils in edible coatings and films to preserve processed animal-derived products has been not exhaustively explored. The aim of this review is to summarize how edible coatings and films enriched with plant extracts (EXs) and essential oils (EOs) influence the physico-chemical and sensory features as well as the shelf-life of cheese, and processed meat and fish. Different studies showed that various EXs and EOs limited both oxidation and microbial growth after processing and during food preservation. Moreover, encapsulation has been found to be a valid technology to improve the solubility and stability of EOs and EXs, limiting strong flavor, controlling the release of bioactive compounds, and maintaining their stability during storage. Overall, the incorporation of EXs and EOs in edible coating and film to preserve processed foods can offer benefits for improving the shelf-life, limiting food losses, and creating a food sustainable chain.
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Affiliation(s)
- Claudia Antonino
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
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Bhat ZF, Bhat HF, Manzoor M, Proestos C, Hassoun A, Dar BN, Aadil RM, Aït-Kaddour A, Bekhit AEDA. Edible packaging systems for enhancing the sensory quality of animal-derived foods. Food Chem 2023; 428:136809. [PMID: 37433253 DOI: 10.1016/j.foodchem.2023.136809] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/28/2023] [Accepted: 07/03/2023] [Indexed: 07/13/2023]
Abstract
Maintaining the sensory quality of animal-derived foods from paddock to plate is a big challenge due to their fatty acid profile and susceptibility to oxidative changes and microbial spoilage. Preventive measures are taken by manufacturers and retailers to offset the adverse effects of storage to present animal foods to consumers with their best sensory attributes. The use of edible packaging systems is one of the emerging strategies that has recently attracted the attention of researchers and food processors. However, a review that specifically covers the edible packaging systems focused on improving the sensory quality of animal-derived foods is missing in the literature. Therefore, the objective of this review is to discuss in detail various edible packaging systems currently available and their mechanisms for enhancing the sensory properties of animal-derived foods. The review includes the findings of recent papers published during the last 5 years and summarises the novel materials and bioactive agents.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India.
| | - Hina F Bhat
- Division of Animal Biotechnology, SKUAST-K, Srinagar, India.
| | - Mehnaza Manzoor
- Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Jammu, India
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, University of Athens, Zografou, Greece.
| | - Abdo Hassoun
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia F-62200, Boulogne-sur-Mer, France.
| | - B N Dar
- Department of Food Technology, IUST, J&K, India
| | - Rana M Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
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Yap KL, Kong I, Abdul Kalam Saleena L, Pui LP. 3D Printed gelatin film with Garcinia atroviridis extract. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4341-4351. [PMID: 36193470 PMCID: PMC9525530 DOI: 10.1007/s13197-022-05508-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/08/2022] [Accepted: 05/23/2022] [Indexed: 06/16/2023]
Abstract
Active packaging, such as edible film with antibacterial properties, can help extend the shelf life of food. The research aimed to develop a 3D printed gelatin edible film by using glycerol and Garcinia atroviridis extract (GAE). Mechanical properties of gelatin gel, physical, mechanical, and antimicrobial properties of edible film with glycerol and GAE were determined. Water solubility, total colour difference, and elongation of break of gelatin edible film increased as glycerol concentration increased (0-25% w/w), whereas tensile strength and Young's modulus value decreased from 26.5 to 4.64 MPa and 3.04 to 0.13 MPa, respectively. On the other hand, increasing GAE from 1 to 4% (w/w) increases elongation at break from 40.83 to 98.27%, while decreasing edible film tensile strength and gelatin gel hardness value from 8.94 to 6.21 MPa and 1848.67 to 999.67 g, respectively. Using 20% (w/w) glycerol and 4% (w/w) GAE, the best 3D printed film with low tensile strength (6.21 MPa), high elongation at break (98.27%), and antibacterial activity against S. aureus with 7.23 mm zone of inhibition was developed. It seems to have a great potentiality as an active packaging material for 3D printed gelatin edible film.
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Affiliation(s)
- Kai Lin Yap
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, 56000 Kuala Lumpur, Malaysia
| | - Ianne Kong
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, 56000 Kuala Lumpur, Malaysia
| | - Lejaniya Abdul Kalam Saleena
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, 56000 Kuala Lumpur, Malaysia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 1, Jalan Puncak Menara Gading, Taman Connaught, Cheras, 56000 Kuala Lumpur, Malaysia
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Roobab U, Fidalgo LG, Arshad RN, Khan AW, Zeng XA, Bhat ZF, Bekhit AEDA, Batool Z, Aadil RM. High-pressure processing of fish and shellfish products: Safety, quality, and research prospects. Compr Rev Food Sci Food Saf 2022; 21:3297-3325. [PMID: 35638360 DOI: 10.1111/1541-4337.12977] [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: 09/28/2021] [Revised: 04/06/2022] [Accepted: 04/20/2022] [Indexed: 12/20/2022]
Abstract
Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry. Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms. Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology (200-350 MPa) is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the mechanisms of pressure-induced modifications and clean label strategies to minimize these modifications.
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Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, Guangdong, China
| | - Liliana G Fidalgo
- Department of Technology and Applied Sciences, School of Agriculture, Polytechnic Institute of Beja, Beja, Portugal.,LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Abdul Waheed Khan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong, China
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST-Jammu, Jammu and Kashmir, India
| | - Ala El-Din A Bekhit
- Department of Food Sciences, University of Otago, Dunedin, Otago, New Zealand
| | - Zahra Batool
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Tanwar A, Kumar S, Bhat ZF, Hunoor S, Naqvi Z, Jayawardena R. Development of Salmon Protein Based Shelf Stable Snacks and Improving Their Storage Quality Using Solanum nigrum, a Natural Immune Booster. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2081950] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Anita Tanwar
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Saba Hunoor
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Zahra Naqvi
- School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Wagga Wagga, Australia
| | - Reshan Jayawardena
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand
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Kaur M, Kumar S, Bhat ZF, Naqvi Z, Jayawardena R. The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16216] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
| | | | | | - Zahra Naqvi
- Charles Sturt University Wagga Wagga NSW Australia
| | - Reshan Jayawardena
- Department of Wine Food and Molecular Biosciences Lincoln University Lincoln New Zealand
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Tanwar A, Kumar S, Bhat ZF, Naqvi Z, Jayawardena R. Improving the lipid oxidative and microbial stability of chicken protein‐based shelf‐stable snacks using
Solanum nigrum
, a natural immune booster. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Anita Tanwar
- Division of Livestock Products Technology SKUAST‐J Jammu India
| | - Sunil Kumar
- Division of Livestock Products Technology SKUAST‐J Jammu India
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology SKUAST‐J Jammu India
| | - Zahra Naqvi
- School of Animal and Veterinary Sciences Charles Sturt University Wagga Wagga Australia
| | - Reshan Jayawardena
- Department of Wine Food and Molecular Biosciences Lincoln University Lincoln, Christchurch New Zealand
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Bhat ZF, Morton JD, El-Din A. Bekhit A, Kumar S, Bhat HF. Processing technologies for improved digestibility of milk proteins. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Mahajan K, Kumar S, Bhat ZF, Naqvi Z, Mungure TE, Bekhit AEDA. Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101336] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Mahajan K, Kumar S, Bhat ZF, Naqvi Z, Jayawardena R. Development of Bioactive Edible Film Using Phytochemicals from Aloe Vera for Improved Microbial and Lipid Oxidative Stability of Frozen Dairy Products. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02699-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Effect of processing technologies on the digestibility of egg proteins. Compr Rev Food Sci Food Saf 2021; 20:4703-4738. [PMID: 34355496 DOI: 10.1111/1541-4337.12805] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/06/2021] [Accepted: 06/22/2021] [Indexed: 02/06/2023]
Abstract
Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, Jammu and Kashmir, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, Jammu and Kashmir, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, Srinagar, Jammu and Kashmir, India
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