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Nitikornwarakul C, Wangpradid R, Rakkapao N. Impact of Molar Composition on the Functional Properties of Glutinous Rice Starch-Chitosan Blend: Natural-Based Active Coating for Extending Mango Shelf Life. Polymers (Basel) 2024; 16:1375. [PMID: 38794568 PMCID: PMC11124971 DOI: 10.3390/polym16101375] [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: 03/29/2024] [Revised: 04/27/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
This study investigates natural-based blends of glutinous rice starch (GRS) and chitosan (CS), varying their molar composition (0:100, 30:70, 50:50, 70:30, and 100:0) to explore their interaction dynamics. Our findings illustrate the versatility of these blends in solution and film forms, offering applications across diverse fields. Our objective is to understand their impact on coatings designed to extend the post-harvest shelf life of mangoes. Results reveal that increasing chitosan content in GRS/CS blends enhances mechanical strength, hydrophobicity, and resistance to Colletotrichum gloeosporioides infection, a common cause of mango anthracnose. These properties overcome limitations of GRS films. Advanced techniques, including FTIR analysis and stereo imaging, confirmed robust interaction between GRS/CS blend films and mango cuticles, improving coverage with higher chitosan content. This comprehensive coverage reduces mango dehydration and respiration, thereby preserving quality and extending shelf life. Coating with a GRS/CS blend containing at least 50% chitosan effectively prevents disease progression and maintains quality over a 10-day storage period, while uncoated mangoes fail to meet quality standards within 2 days. Moreover, increasing the starch proportion in GRS/CS blends enhances film density, optical properties, and reduces reliance on acidic solvents, thereby minimizing undesirable changes in product aroma and taste.
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Affiliation(s)
- Chawakwan Nitikornwarakul
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Surat Thani 84000, Thailand; (C.N.); (R.W.)
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Rodjanawan Wangpradid
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Surat Thani 84000, Thailand; (C.N.); (R.W.)
| | - Natthida Rakkapao
- Department of Applied Chemistry, Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani Campus, Surat Thani 84000, Thailand
- Membrane Science and Technology Research Center, Faculty of Science, Prince of Songkla University, Hat Yai Campus, Songkhla 90110, Thailand
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Casalini R, Ghisoni F, Bonetti L, Fiorati A, De Nardo L. Development of acid-free chitosan films in food coating applications: Provolone cheese as a case study. Carbohydr Polym 2024; 331:121842. [PMID: 38388050 DOI: 10.1016/j.carbpol.2024.121842] [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: 10/06/2023] [Revised: 01/15/2024] [Accepted: 01/18/2024] [Indexed: 02/24/2024]
Abstract
Chitosan has been extensively explored in food coatings. Still, its practical application is largely hampered by its conventional wet processing in acetic acid, whose residuals negatively impact food quality and safety. Here, we propose a new method to formulate chitosan coatings for food applications by avoiding organic acid processing and validate them on a cheese model. The procedure entails modifying a previously reported process based on HCl chitosan treatment and neutralising the resulting gel. The obtained chitosan is solubilised in water using carbonic acid that forms in situ by dissolving carbon dioxide gas. The reversibility of water carbonation allows for easy removal of carbonic acid residues, resulting in acid-free chitosan films and coatings. The performance of the coating was tested against state-of-the-art chitosan-based and polymeric coatings. We preliminarily characterised the films' properties (water stability, barrier, and optical properties). Then, we assessed the performance of the coating on Provolone cheese as a food model (mass transfer and texture profiles over 14 days). The work demonstrated the advantage of the proposed approach in solving some main issues of food quality and safety, paving the way for an effective application of chitosan in future food contact applications.
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Affiliation(s)
- Roberto Casalini
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta" Politecnico di Milano, Piazza Leonardo da Vinci 32, I-20133 Milano, Italy
| | - Filippo Ghisoni
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta" Politecnico di Milano, Piazza Leonardo da Vinci 32, I-20133 Milano, Italy
| | - Lorenzo Bonetti
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta" Politecnico di Milano, Piazza Leonardo da Vinci 32, I-20133 Milano, Italy
| | - Andrea Fiorati
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta" Politecnico di Milano, Piazza Leonardo da Vinci 32, I-20133 Milano, Italy; INSTM, Local Unit Politecnico di Milano, Piazza Leonardo da Vinci 32, I-20133 Milano, Italy.
| | - Luigi De Nardo
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta" Politecnico di Milano, Piazza Leonardo da Vinci 32, I-20133 Milano, Italy; INSTM, Local Unit Politecnico di Milano, Piazza Leonardo da Vinci 32, I-20133 Milano, Italy
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Khan S, Hashim SBH, Arslan M, Zhang K, Bilal M, Zhiyang C, Zhihua L, Tahir HE, Zhai X, Shishir MRI, Zou X. Berry wax improves the physico-mechanical, thermal, water barrier properties and biodegradable potential of chitosan food packaging film. Int J Biol Macromol 2024; 261:129821. [PMID: 38286371 DOI: 10.1016/j.ijbiomac.2024.129821] [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: 11/04/2023] [Revised: 01/16/2024] [Accepted: 01/26/2024] [Indexed: 01/31/2024]
Abstract
Chitosan (CT) is extensively applied in developing food packaging films due to its non-toxic, biodegradable, and good film-forming properties. But CT-based single polymer film has issues with poor physico-mechanical, thermal, and light barrier properties. Therefore, this study aimed to incorporate natural berry wax (BYW) at various concentrations (5 %, 10 %, 15 %, 20 %, and 25 %, wt%) into CT to improve the quality characteristics of CT film. The microstructure of the film matrix was effectively proven to be compatible with BYW through the utilization of SEM, XRD, and FTIR spectroscopy. The results demonstrated that the quality parameters of CT/BYW composite film were significantly affected by the increasing concentration of BYW. The integration of BYW with a concentration of 5 % to 20 % to CT substantially improved the film characteristics by reducing moisture content, swelling power, solubility, and water vapor permeability, increasing the film's opacity, thermal stability, and tensile strength as well as enhancing the biodegradable potential. Furthermore, CT/BYW films showed higher thermal stability and UV and visible light resistance compared to pure CT film. Taken together, the CT film with 20 % berry wax showed the best film characteristics and biodegradable potential, which could be promising for enhancing the shelf-life of various food products.
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Affiliation(s)
- Suliman Khan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Sulafa B H Hashim
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Muhammad Arslan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Ke Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Muhammad Bilal
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Chen Zhiyang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Li Zhihua
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Haroon Elrasheid Tahir
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | - Xiaodong Zhai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
| | | | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu University), Jiangsu Education Department, China.
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Westlake J, Laabei M, Jiang Y, Yew WC, Smith DL, Burrows AD, Xie M. Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging. ACS FOOD SCIENCE & TECHNOLOGY 2023; 3:1680-1693. [PMID: 37881445 PMCID: PMC10594654 DOI: 10.1021/acsfoodscitech.3c00222] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 09/21/2023] [Accepted: 09/27/2023] [Indexed: 10/27/2023]
Abstract
We report a novel cross-linked chitosan composite film containing vanillin, glycerol, and green tea extract. The effects of vanillin-mediated cross-linking and the incorporation of antimicrobial green tea polyphenols were investigated. The cross-linking effect, confirmed by Fourier transform infrared (FTIR) analysis, increased the tensile strength of the biopolymer film to 20.9 ± 3 MPa. The release kinetics of polyphenols from the chitosan-vanillin matrix was studied, and we reported an initial burst release (8 h) followed by controlled release (8 to 400 h). It was found that both vanillin and green tea polyphenols were successful inhibitors of foodborne bacteria, with a minimum inhibitory concentration of the tea polyphenols determined as 0.15 mg/mL (Staphylococcus aureus). These active components also displayed strong antioxidant capacities, with polyphenols quenching >80% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals at all concentrations tested. Degradation results revealed that there was a significant (>85%) mass loss of all samples after being buried in compost for 12 weeks. The biopolymeric films, prepared by solvent casting methods, adhere to green chemistry and waste valorization principles. The one-pot recipe reported may also be applied to other cross-linkers and active compounds with similar chemical functionalities. Based on the obtained results, the presented material provides a promising starting point for the development of a degradable active packaging material.
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Affiliation(s)
| | - Maisem Laabei
- Department
of Biology, University of Bath, Bath BA2 7AY, U.K.
| | - Yunhong Jiang
- Department
of Applied Sciences, Northumbria University, Newcastle NE7 7XA, U.K.
| | - Wen Chyin Yew
- Department
of Applied Sciences, Northumbria University, Newcastle NE7 7XA, U.K.
| | - Darren L. Smith
- Department
of Applied Sciences, Northumbria University, Newcastle NE7 7XA, U.K.
| | | | - Ming Xie
- Department
of Chemical Engineering, University of Bath, Bath BA2 7AY, U.K.
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Gierszewska M, Jakubowska E, Richert A. The adenine-modified edible chitosan films containing choline chloride and citric acid mixture. Sci Rep 2023; 13:12629. [PMID: 37537220 PMCID: PMC10400631 DOI: 10.1038/s41598-023-39870-4] [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: 03/27/2023] [Accepted: 08/01/2023] [Indexed: 08/05/2023] Open
Abstract
A series of biopolymeric chitosan-based (Ch) films were prepared with choline chloride and citric acid plasticizer (deep eutectic solvent, DES). An effect of adenine (A, vitamin B4) addition on the functional properties of these films was evaluated. Several physicochemical and mechanical properties were tested: Fourier-transformed infrared spectra proved DES's plasticizing and crosslinking effect, while scanning electron microscopy and atomic force microscopy techniques confirmed the possible phase separation after adenine addition. These changes affected the mechanical characteristics and the water vapor and oxygen permeability. The prepared materials are not water soluble because the CA acts as a crosslinker. The adenine addition on antioxidative and antimicrobial properties was also checked. It was found that Ch-DES materials with A exhibit improved antioxidative properties (55.8-66.1% of H2O2 scavenging activity) in contrast to the pristine chitosan-DES material (51.1% of H2O2 scavenging activity), while the material is still non-mutagenic (lack of growth of Salmonella typhimurium) and possesses antimicrobial features (no E. coli observed for all the tested films and inhibition zones noted for S. aureus). The mentioned properties, reduced oxygen transmission (1.6-2.1 g m-2 h-1), and mechanical characteristics within the range of typical food packaging plastics proved the potential of Ch-DES-A films in the packaging sector. Moreover, the antioxidative properties, usage of substrates being allowed as food additives, and the presence of adenine create the advantage of the Ch-DES-A materials as edible coatings, being also a source of Vitamin B4.
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Affiliation(s)
- Magdalena Gierszewska
- Chair of Physical Chemistry and Physicochemistry of Polymers, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarina Street, 87-100, Toruń, Poland.
| | - Ewelina Jakubowska
- Chair of Physical Chemistry and Physicochemistry of Polymers, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarina Street, 87-100, Toruń, Poland
| | - Agnieszka Richert
- Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Toruń, 1 Lwowska Street, 87-100, Toruń, Poland
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Liu YQ, Song QW, Mo CR, Yu WW, Hu CY. Effect of neutralization treatment on properties of chitosan/bamboo leaf flavonoids/nano-metal oxide composite films and application of films in antioxidation of rapeseed oil. Int J Biol Macromol 2023; 242:124951. [PMID: 37211071 DOI: 10.1016/j.ijbiomac.2023.124951] [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: 01/30/2023] [Revised: 04/24/2023] [Accepted: 05/16/2023] [Indexed: 05/23/2023]
Abstract
Neutralization treatment improved the slow-release antioxidant food packaging function of chitosan (CS)/bamboo leaf flavone (BLF)/nano-metal oxides composite films. The film cast from the CS composite solution neutralized by KOH solution had good thermal stability. The elongation at break of the neutralized CS/BLF film was increased by about 5 times, which provided the possibility for its packaging application. After 24 h of soaking in different pH solutions, the unneutralized films swelled severely and even dissolved, while the neutralized films maintained the basic structure with a small degree of swelling, and the release trend of BLF conformed to the logistic function (R2 ≥ 0.9186). The films had a good ability to resist free radicals, which was related to the release amount of BLF and the pH of the solution. The antimicrobial neutralized CS/BLF/nano-ZnO film, like the nano-CuO and Fe3O4 films, were effective in inhibiting the increase in peroxide value and 2-thiobarbituric acid induced by thermal oxygen oxidation of rapeseed oil and had no toxicity to normal human gastric epithelial cells. Therefore, the neutralized CS/BLF/nano-ZnO film is likely to become an active food packaging material for oil-packed food, which can prolong the shelf life of packaged food.
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Affiliation(s)
- Yi-Qi Liu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, Guangdong, China
| | - Qiao-Wei Song
- Packaging Engineering Institute, Jinan University, Qianshan Road 206, Zhuhai, Guangdong 519070, China
| | - Chun-Ru Mo
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, Guangdong, China
| | - Wen-Wen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, Guangdong, China
| | - Chang-Ying Hu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, Guangdong, China.
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Boonmahitthisud A, Booranapunpong C, Pattaradechakul C, Tanpichai S. Development of water-resistant paper using chitosan and plant-based wax extracted from banana leaves. Int J Biol Macromol 2023; 240:124412. [PMID: 37054857 DOI: 10.1016/j.ijbiomac.2023.124412] [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: 01/05/2023] [Revised: 03/30/2023] [Accepted: 04/07/2023] [Indexed: 04/15/2023]
Abstract
On being exposed to water, cellulose paper swells and its mechanical properties become weak. In this study, natural wax with an average particle size of 12.3 μm extracted from banana leaves was mixed with chitosan to prepare coatings applied on paper surfaces. Chitosan efficiently dispersed banana leaf-extracted wax on paper surfaces. The mixed chitosan and wax coatings considerably influenced paper properties, including yellowness, whiteness, thickness, wettability, water and oil sorption, and mechanical properties. The coating induced hydrophobicity in the paper, resulting in a significant increase in the water contact angle from 65.1 ± 7.7° (uncoated paper) to 123.2 ± 2.1°, and a decrease in water absorption by ⁓64 % to 52.6 ± 1.9 %. The coated paper demonstrated an oil sorption capacity of 212.2 ± 2.8 %, which was ⁓43 % greater than that of the uncoated paper, and the tensile strength of the coated paper improved by 43 % under wet conditions compared to the uncoated paper. Additionally, a separation of oil in water was observed for the chitosan/wax coated paper. Based on these promising results, the paper coated with chitosan and wax could be used for direct-contact packaging applications.
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Affiliation(s)
- Anyaporn Boonmahitthisud
- Department of Materials Science, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; Green Materials for Industrial Application Research Unit, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; Center of Excellence on Petrochemical and Materials Technology, Chulalongkorn University, Bangkok 10330, Thailand
| | - Chontirat Booranapunpong
- Department of Materials Science, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | | | - Supachok Tanpichai
- Learning Institute, King Mongkut's University of Technology Thonburi, Bangkok 10140, Thailand; Cellulose and Bio-based Nanomaterials Research Group, King Mongkut's University of Technology Thonburi, Bangkok 10140, Thailand.
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