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Swarupa S, Thareja P. Techniques, applications and prospects of polysaccharide and protein based biopolymer coatings: A review. Int J Biol Macromol 2024; 266:131104. [PMID: 38522703 DOI: 10.1016/j.ijbiomac.2024.131104] [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: 07/12/2023] [Revised: 03/20/2024] [Accepted: 03/21/2024] [Indexed: 03/26/2024]
Abstract
The growing relevance of sustainable materials has recently led to the exploration of naturally derived biopolymeric hydrogels as coating materials due to their biodegradability, biocompatibility, ease of fabrication and modification. Although many review articles exist on biopolymeric coatings, they mainly focus on a specific polysaccharide, protein biopolymer, or a particular application- biomedical engineering or food preservation. The current review first summarizes the commonly used polysaccharide and protein-based biopolymers like chitosan, alginate, carrageenan, pectin, cellulose, starch, pullulan, agarose and silk fibroin, gelatin, respectively, with a systematic description of the techniques widely used for physical coating on substrates. Then, broad applications of these biopolymeric coatings on various substrates in biomedical engineering- 3D scaffolds, biomedical implants, and nanoparticles are described in detail. It also entails the application of biopolymeric coatings for food preservation in the form of food packaging and edible coatings. A brief discussion on the newly discovered interest in exploring biopolymers for anticorrosive coating applications is also included. Finally, concluding remarks on the role of biopolymer microstructures in forming homogeneous coatings, prospective alternatives to the currently used biopolymers as coating material and the advent of computer-aided technologies to expedite experimental findings are presented.
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Affiliation(s)
- Sanchari Swarupa
- Biological Sciences and Engineering, IIT Gandhinagar, Palaj, Gujarat 382355, India
| | - Prachi Thareja
- Chemical Engineering, Dr. Kiran C. Patel Centre for Sustainable Development, IIT Gandhinagar, Palaj, Gujarat 382355, India.
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Zhao S, Bian Y, Zhang G, Yang G, Hou X, Gui J, Mu S, Liu S, Fang Y. Shelf-life extension of Pacific white shrimp (Litopenaeus vannamei) using sodium alginate/chitosan incorporated with cell-free supernatant of Streptococcus thermophilus FUA 329 during cold storage. J Food Sci 2024; 89:1976-1987. [PMID: 38454630 DOI: 10.1111/1750-3841.16969] [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: 09/19/2023] [Revised: 12/02/2023] [Accepted: 01/18/2024] [Indexed: 03/09/2024]
Abstract
Seafood is highly perishable and has a short shelf-life. This study investigated the effect of chitosan and alginate (CH-SA) coating combined with the cell-free supernatant of Streptococcus thermophilus FUA329 (CFS) as a preservative on the quailty of white shrimp (Litopenaeus vannamei) refrigerated at 4° for 0, 3, 6, 9, 12, 15 days. Freshly shrimps were randomly divided into four groups: the CFS group (400 mL); the CH-SA group (1% chitosan/1% alginate); the CFS-CH-SA group (1% chitosan/1% alginate with 400 mL CFS) are treatment groups, and the control group (400 mL sterile water). The CFS-CH-SA coating effectively suppressed microbial growth total viable count and chemical accumulation (pH, total volatile basic nitrogen, thiobarbituric acid reactive substance) compared with the control. Additionally, the CFS-CH-SA coating improved the texture and sensory characteristics of shrimp during storage. The coated shrimp exhibited significantly reduced water loss (p < 0.05). The combination of CH-SA coating with CFS treatment can extend the shelf life of shrimp. PRACTICAL APPLICATION: Recently, edible films have received more consideration as a promising method to enhance the shelf life of seafood. The presence of Lactic acid bacteria metabolites in edible films reduces spoilage and improves consumer health. Our findings encourage the application of edible coating incorporated with cell-free supernatant of Streptococcus thermophilus FUA 329 to design multifubctional foods and preserve the qualities of shrimp.
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Affiliation(s)
- Shuangshuang Zhao
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Yingying Bian
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Gewen Zhang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Guang Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Xiaoyue Hou
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Jiajin Gui
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Shuting Mu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Shu Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
| | - Yaowei Fang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- China Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- School of Food Science and Engineering, Jiangsu Ocean University, Lianyungang, China
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Roasto M, Mäesaar M, Püssa T, Anton D, Rätsep R, Elias T, Jortikka S, Pärna M, Kapp K, Tepper M, Kerner K, Meremäe K. The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout. Microorganisms 2023; 11:2960. [PMID: 38138104 PMCID: PMC10745767 DOI: 10.3390/microorganisms11122960] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/04/2023] [Accepted: 12/09/2023] [Indexed: 12/24/2023] Open
Abstract
Plant pomaces in suitable forms (powders, extracts) can be used in foods of animal origin to increase the nutritional value and safety of these foods. In the present study, water extracts of apple, black currant, rhubarb and tomato pomaces were used in fish marinade solutions to evaluate their effect on the growth dynamics of microorganisms and the growth potential of Listeria monocytogenes by challenge testing. The results showed that mesophilic aerobic microorganisms, Pseudomonas spp., yeasts and moulds remained at acceptable levels throughout the predetermined storage period. The challenge test results showed that the overall growth potential of L. monocytogenes in all marinated rainbow trout samples remained at ≤0.5 log10 cfu/g during the study period, and none of the marinated fish samples supported the growth of L. monocytogenes. In addition, the effect of fruit and berry pomaces on the sensory properties of marinated rainbow trout samples was evaluated. The results revealed that it is possible to effectively use fruit and berry pomaces in marinated fish products, ensuring food safety, high microbiological quality, acceptable sensory characteristics and a sufficiently long shelf life of the products.
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Affiliation(s)
- Mati Roasto
- Chair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (M.M.); (T.P.); (D.A.); (T.E.); (S.J.); (K.M.)
| | - Mihkel Mäesaar
- Chair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (M.M.); (T.P.); (D.A.); (T.E.); (S.J.); (K.M.)
| | - Tõnu Püssa
- Chair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (M.M.); (T.P.); (D.A.); (T.E.); (S.J.); (K.M.)
| | - Dea Anton
- Chair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (M.M.); (T.P.); (D.A.); (T.E.); (S.J.); (K.M.)
| | - Reelika Rätsep
- Polli Horticultural Research Centre, Chair of Horticulture, Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Uus 2, 69108 Polli, Estonia;
| | - Terje Elias
- Chair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (M.M.); (T.P.); (D.A.); (T.E.); (S.J.); (K.M.)
| | - Salli Jortikka
- Chair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (M.M.); (T.P.); (D.A.); (T.E.); (S.J.); (K.M.)
| | - Merilin Pärna
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, Estonia; (M.P.); (M.T.); (K.K.)
| | - Karmen Kapp
- Division of Pharmaceutical Biosciences, Faculty of Pharmacy, University of Helsinki, Viikinkaari 5E, P.O. Box 56, FI-00014 Helsinki, Finland;
| | - Marek Tepper
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, Estonia; (M.P.); (M.T.); (K.K.)
| | - Kristi Kerner
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, Estonia; (M.P.); (M.T.); (K.K.)
| | - Kadrin Meremäe
- Chair of Veterinary Biomedicine and Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51006 Tartu, Estonia; (M.M.); (T.P.); (D.A.); (T.E.); (S.J.); (K.M.)
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