1
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Li ZC, Su MY, Yuan XY, Lv HQ, Feng R, Wu LJ, Gao XP, An YX, Li ZW, Li MY, Zhao GM, Wang XP. Green fabrication of modified lignin/zeolite/chitosan-based composite membranes for preservation of perishable foods. Food Chem 2024; 460:140713. [PMID: 39116775 DOI: 10.1016/j.foodchem.2024.140713] [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: 05/10/2024] [Revised: 07/12/2024] [Accepted: 07/28/2024] [Indexed: 08/10/2024]
Abstract
Chitosan, as a kind of naturally occurring green and degradable material for the preservation of perishable foods, was investigated in this study with the objective of enhancing its preservation performances. Herein, lignin was modified using the solvent fractionation method (modified lignin, ML, including ML1-ML3), while natural clinoptilolite zeolite was modified using the alkali modification method (modified clinoptilolite zeolite, MCZ, including MCZ1-MCZ5). After optimizing the conditions, it was discovered that incorporating both ML3 and MCZ3 into pure chitosan-based membranes might be conducive to fabricate chitosan-based composite membranes for the preservation of perishable foods. As-prepared composite membranes possessed better visible light transmittance, antioxidant activity, and carbon dioxide/oxygen selectivity, resulting in improved preservation effects on the model perishable foods such as bananas, cherry tomatoes, and cheeses. These findings might indicate promising applications for chitosan-based composite membranes with modified lignin and zeolite in the field of eco-friendly degradable materials for the preservation of perishable foods.
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Affiliation(s)
- Zhan-Chao Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China; Henan Key Laboratory of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China
| | - Meng-Yao Su
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China; Henan Key Laboratory of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China
| | - Xiao-Yu Yuan
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China; Henan Key Laboratory of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China
| | - Hai-Qing Lv
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China; Henan Key Laboratory of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China
| | - Rui Feng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China; Henan Key Laboratory of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China
| | - Li-Jie Wu
- College of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, People's Republic of China
| | - Xiao-Ping Gao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China; Henan Key Laboratory of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China
| | - Yan-Xia An
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China
| | - Zhan-Wei Li
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, People's Republic of China.
| | - Miao-Yun Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China; Henan Key Laboratory of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China
| | - Gai-Ming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China; Henan Key Laboratory of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China
| | - Xiao-Peng Wang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China; Henan Key Laboratory of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China.
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2
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Priyadarshi R, El-Araby A, Rhim JW. Chitosan-based sustainable packaging and coating technologies for strawberry preservation: A review. Int J Biol Macromol 2024; 278:134859. [PMID: 39163966 DOI: 10.1016/j.ijbiomac.2024.134859] [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: 06/04/2024] [Revised: 08/07/2024] [Accepted: 08/17/2024] [Indexed: 08/22/2024]
Abstract
Strawberry fruits are popular all over the world due to their rich organoleptic properties and enormous health benefits. However, it is highly susceptible to postharvest spoilage due to various factors, including moisture loss, nutrient oxidation, and microbial spoilage. Recently, various researchers have studied the effect of chitosan-based flexible films and surface coatings on the shelf life of strawberries. Despite various reviews providing general information on the effects of chitosan-based films and coatings on various food products, no review has focused solely on their effects on postharvest preservation and the shelf life of strawberries. The purpose of this review is to summarize the current research on chitosan-based formulations for extending the shelf life of strawberries. Chitosan, a cationic carbohydrate polymer, possesses excellent properties such as film formation, mechanical strength, non-toxicity, biodegradability, edibility, UV-blocking ability, antioxidant activity, and antibacterial functionality, justifying its potential as packaging/coating material for fresh agricultural products, including strawberries. This review covers the various factors responsible for strawberry spoilage and the properties of chitosan that help counteract these factors. Additionally, the advantages of chitosan-based preservation technology compared to existing strawberry preservation methods were explained, efficiency was evaluated, and future research directions were suggested.
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Affiliation(s)
- Ruchir Priyadarshi
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, South Korea
| | - Abir El-Araby
- Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Imouzzer Street, B.P. 2202, Fez 30050, Morocco
| | - Jong-Whan Rhim
- BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul 02447, South Korea.
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3
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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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4
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Zhang L, Zhang M, Chen H. Antioxidant packaging films based upon starch-montmorillonite with forsythia flower extract: characterization and application. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024:1-13. [PMID: 39331759 DOI: 10.1080/19440049.2024.2408739] [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: 07/08/2024] [Revised: 09/04/2024] [Accepted: 09/22/2024] [Indexed: 09/29/2024]
Abstract
Plastic pollution is one of the most acute environmental problems in the world, so active packaging materials made from biodegradable natural polymers have received widespread attention in recent years. In this paper, forsythia flower extract, serving as an active ingredient, was integrated into the starch-sodium alginate-montmorillonite composite film. The physicochemical properties and functional packaging applications of the composite films were investigated. The results demonstrate the formation of a tightly-knit network structure through molecular interactions among forsythia flowers, starch, sodium alginate, and montmorillonite. Notably, the addition of forsythia flower extracts conferred better UV resistance (from 200 nm to 400 nm) and outstanding antioxidant properties to the composite films. After 18 days of storage, in comparison with the control group, the decay rate of fresh cherry tomatoes packaged with the composite film containing forsythia flower extract showed a significant reduction of 40%, the hardness increased by 25%, and the content of vitamin C was enhanced by 33%. Hence, the forsythia flower extract composite film offers a novel perspective for the design and development of bio-based packaging films for preserving fresh fruits. The results serve as a foundation for the subsequent advancement and application of forsythia flower in the field of packaging.
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Affiliation(s)
- Lilin Zhang
- School of Science, Beijing Forestry University, Beijing, China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Minghui Zhang
- School of Science, Beijing Forestry University, Beijing, China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Hongyan Chen
- School of Science, Beijing Forestry University, Beijing, China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
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5
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Ban Z, Jin L, Zhang Y, Chen H, Li H, Chen F, Liu L, Abddollahi M. Green fabrication of biomass-derived carbon dots and bio-based coatings: Potential of enhancing postharvest quality on Chinese flowering cabbage. Food Chem 2024; 463:141429. [PMID: 39340916 DOI: 10.1016/j.foodchem.2024.141429] [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: 07/18/2024] [Revised: 09/01/2024] [Accepted: 09/23/2024] [Indexed: 09/30/2024]
Abstract
The objective of this study was to develop a bio-nanocomposite coating (CQSC) by combining chitosan quaternary ammonium salt (CQAS) and sericin (SC) with biomass-derived carbon dots (CDs) to extend the shelf life of Chinese flowering cabbage (CFC). The effects of different concentrations of CDs (0.2, 0.4, 0.6, 0.8, and 1.0 mg/mL) on the physicochemical, structural, and functional activity of nanocomposite particles were evaluated. CQAS exhibited strong inhibitory effects against Escherichia coli and Bacillus subtilis. Moreover, the application of CQSC on CFC significantly reduced mass losses, slowed the increase in lignin content, maintained ascorbic acid and chlorophyll levels, inhibited the growth of microorganisms, and preserved the unique texture and aroma of CFC during storage at 10 °C compared with uncoated CFC. The results will contribute to the further development of CDs coatings to improve the postharvest preservation effect of fruits and vegetables.
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Affiliation(s)
- Zhaojun Ban
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang, Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China
| | - Linxuan Jin
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang, Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China
| | - Yueyue Zhang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang, Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China
| | - Haobin Chen
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang, Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China; Hangzhou FoodSci Agricultural Technology Co., Ltd, Hangzhou 310051, China
| | - Houxue Li
- Ningxia Xianfeng Agricultural Development Co., Ltd, Yinchuan 750200, China
| | - Feiping Chen
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lingling Liu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang, Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China.
| | - Mehdi Abddollahi
- Department of Biology and Biological Engineering, Chalmers University of Technology, SE 41296 Göteborg, Sweden.
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6
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Zhou T, Wang H, Han Q, Song Z, Yu D, Li G, Liu W, Dong C, Ge S, Chen X. Fabrication and characterization of an alginate-based film incorporated with cinnamaldehyde for fruit preservation. Int J Biol Macromol 2024; 274:133398. [PMID: 38917925 DOI: 10.1016/j.ijbiomac.2024.133398] [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: 01/26/2024] [Revised: 05/23/2024] [Accepted: 06/22/2024] [Indexed: 06/27/2024]
Abstract
Sodium alginate (SA) is widely used in the food, biomedical, and chemical industries due to its biocompatibility, biodegradability, and excellent film-forming properties. This article introduces a simple method for preparing uniform alginate-based packaging materials with exceptional properties for fruit preservation. The alginate was uniformly crosslinked by gradually releasing calcium ions triggered by the sustained hydrolysis of gluconolactone (GDL). A cinnamaldehyde (CA) emulsion, stabilized by xanthan without the use of traditional surfactants, was tightly incorporated into the alginate film to enhance its antimicrobial, antioxidant, and UV shielding properties. The alginate-based film effectively blocked ultraviolet rays in the range of 400-200 nm, while allowing for a visible light transmittance of up to 70 %. Additionally, it showed an increased water contact angle and decreased water vapor permeability. The alginate-based film was also employed in the preparation of coated paper through the commonly used coating process in the papermaking industry. The alginate-based material displayed excellent antioxidant properties and antimicrobial activity against Escherichia coli, Staphylococcus aureus and Botrytis cinerea, successfully extending the shelf life of strawberries to 7 days at room temperature. This low-cost and facile method has the potential to drive advancements in the food and biomedical fields by tightly incorporating active oil onto a wide range of biomacromolecule substrates.
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Affiliation(s)
- Tongxin Zhou
- State Key Laboratory of Biobased Materials and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China
| | - Huili Wang
- State Key Laboratory of Biobased Materials and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China.
| | - Qian Han
- State Key Laboratory of Biobased Materials and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China
| | - Zhaoping Song
- State Key Laboratory of Biobased Materials and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China
| | - Dehai Yu
- State Key Laboratory of Biobased Materials and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China; Shandong Huatai Paper Co., Ltd., Shandong Yellow Triangle Biotechnology Industry Research Institute Co. LTD, Dongying 257335, China.
| | - Guodong Li
- State Key Laboratory of Biobased Materials and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China
| | - Wenxia Liu
- State Key Laboratory of Biobased Materials and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China
| | - Cuihua Dong
- State Key Laboratory of Biobased Materials and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan 250353, China
| | - Shaohua Ge
- Department of Periodontology, School and Hospital of Stomatology, Cheeloo College of Medicine, Shandong University, Shandong Key Laboratory of Oral Tissue Regeneration, Shandong Engineering Laboratory for Dental Materials and Oral Tissue Regeneration, Jinan 250012, China
| | - Xiao Chen
- Liaocheng Key Laboratory of High Yield Clean Pulping and Special Cultural Paper, Liaocheng 252000, China
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7
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Wang Y, Zhao Y, Guo Y, Han W, Zhang Z, Hou T, Li H, Li H, Wang Q. Preparation of Perilla frutescens L. essential oil hydrogel beads and preservation application research in strawberry. Heliyon 2024; 10:e33689. [PMID: 39027485 PMCID: PMC11255502 DOI: 10.1016/j.heliyon.2024.e33689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 06/25/2024] [Accepted: 06/25/2024] [Indexed: 07/20/2024] Open
Abstract
Perilla frutescens L. essential oil (PLEO) has antibacterial and antioxidant properties, which can effectively maintain the quality of fruits and extend their shelf life. In this study, sodium alginate and chitosan were used as wall materials, and PLEO microcapsule powder was used as the core materials to prepare PLEO hydrogel beads. The best results were obtained by using 2%w/v sodium alginate and 1.5%w/v chitosan as wall materials, with a core-to-wall ratio of 2:1 and homogenized for 15 min producing PLEO hydrogel beads with encapsulation efficiency of 82.61 %. For strawberries preservation, PLEO hydrogel beads preservation group had a better effect after 5 d of storage, showing a lower decay rate (15.71 %), better maintaining the hardness of 1.75 kg/cm2, and a weight loss of 3.29 %. Furthermore, organic acids and total phenols were retained more in this group, the number of microorganisms was significantly reduced, and sensory qualities were improved, especially taste and color. This study provides important insights into the application of natural preservatives in the food industry and promotes sustainable practices in food preservation.
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Affiliation(s)
- Yanbo Wang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan, 030051, PR China
| | - Yana Zhao
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan, 030051, PR China
| | - Yurong Guo
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan, 030051, PR China
| | - Wanyu Han
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan, 030051, PR China
| | - Zhijun Zhang
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan, 030051, PR China
| | - Tianyu Hou
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan, 030051, PR China
| | - Huizhen Li
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan, 030051, PR China
| | - He Li
- School of Chemistry and Chemical Engineering, North University of China, Taiyuan, 030051, PR China
| | - Qinqin Wang
- School of Department of Modern Chemical Engineering, Shanxi Engineering Vocational College, Taiyuan, 030001, PR China
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8
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Wang Y, Ju J, Diao Y, Zhao F, Yang Q. The application of starch-based edible film in food preservation: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-34. [PMID: 38712440 DOI: 10.1080/10408398.2024.2349735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Using renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research because of its low cost, wide source and good film forming property. However, a comprehensive review in this field is still lacking. Starch-based films offer a promising alternative for sustainable packaging in the food industry. The present paper covers various aspects such as raw material sources, modification methods, and film formation mechanisms. Understanding the physicochemical properties and potential commercial applications is crucial for bridging the gap between research and practical implementation. Finally, the application of starch-based films in the food industry is discussed in detail. Different modifications of starch can improve the mechanical and barrier properties of the films. The addition of active substances to starch-based films can endow them with more functions. Therefore, these factors should be better investigated and optimized in future studies to improve the physicochemical properties and functionality of starch-based films. In summary, this review provides comprehensive information and the latest research progress of starch-based films in the food industry.
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Affiliation(s)
- Yihui Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Yuduan Diao
- Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Science
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, People's Republic of China
- Shandong Technology Innovation Center of Special Food, Qingdao, People's Republic of China
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9
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Zhang M, Liu S, Gao X, Jiang X, Zhang E, Fan H, Zhu S. Highly flexible carbon nitride-polyethylene glycol-cellulose acetate film with photocatalytic antibacterial activity for fruit preservation. Int J Biol Macromol 2024; 266:131161. [PMID: 38547947 DOI: 10.1016/j.ijbiomac.2024.131161] [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: 11/14/2023] [Revised: 03/21/2024] [Accepted: 03/25/2024] [Indexed: 04/02/2024]
Abstract
Cellulose acetate film, as a biodegradable and biomass-derived material, has great potential applications in food packaging. However, the poor mechanical and antibacterial properties limit its applications. Herein, a highly flexible carbon nitride-polyethylene glycol-cellulose acetate (CN-PEG-CA) film was successfully prepared by combining graphitic carbon nitride (g-C3N4) photocatalyst with cellulose acetate (CA). The g-C3N4 enables the film with antibacterial activity, as a green photocatalyst. PEG softens the rigid polymer CA and crosslinks CA, PEG, and g-C3N4 together by hydrogen bonding, as a flexible crosslinker. X-ray diffractometer (XRD), scanning electron microscope (SEM), and Fourier transform infrared spectrum (FT-IR) characterizations confirmed the successful preparation of the CN-PEG-CA film. The mechanical property tests demonstrated that adding PEG increased the elongation at break of the film by about 4 times. The composite film had high antibacterial activity, and the bactericidal rates on Escherichia coli and Staphylococcus aureus were 99.98 % and 99.89 %, respectively. It effectively extended the shelf life of strawberries to 96 h and effectively maintained the quality of strawberries during storage. After 96 h, the weight loss rate of strawberries packaged with 15 % CN-PEG-CA film was 21.83 %, vitamin C content was 45.47 %, titratable acidity content was 0.89 %, and color, hardness and total soluble solids were well maintained. And biocompatibility test results showed that the film was safe and nontoxic. From the ecological and economic point of view, the highly flexible and biodegradable films with efficient photocatalytic antibacterial activity synthesized in this paper have great potential in the field of food packaging.
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Affiliation(s)
- Mengting Zhang
- College of Chemistry and Material Science, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Shujun Liu
- College of Chemistry and Material Science, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Xianqiang Gao
- College of Chemistry and Material Science, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Xiaokang Jiang
- College of Chemistry and Material Science, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Enze Zhang
- College of Chemistry and Material Science, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Hai Fan
- College of Chemistry and Material Science, Shandong Agricultural University, Taian 271018, Shandong, PR China.
| | - Shuhua Zhu
- College of Chemistry and Material Science, Shandong Agricultural University, Taian 271018, Shandong, PR China.
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10
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Nuamduang P, Auras R, Winotapun C, Hararak B, Wanmolee W, Leelaphiwat P. Enhanced antifungal properties of poly(butylene succinate) film with lignin nanoparticles and trans-cinnamaldehyde for mango packaging. Int J Biol Macromol 2024; 267:131185. [PMID: 38565360 DOI: 10.1016/j.ijbiomac.2024.131185] [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: 11/02/2023] [Revised: 03/20/2024] [Accepted: 03/26/2024] [Indexed: 04/04/2024]
Abstract
Sustainable poly(butylene succinate) (PBS) films incorporating lignin nanoparticles (LN) and trans-cinnamaldehyde (CN) have been developed to preserve mango freshness and provide food safety. PBS/LN, PBS/CN, and PBS/LN/CN composite films were produced by blown film melt extrusion. This study investigated the effect of CN-LN on the CN remaining content, thermal, mechanical, and barrier properties, diffusion coefficient, and antifungal activity of PBS films both in vitro and in vivo. Results showed that LN in the PBS/LN/CN composite film contained more CN than in the PBS/CN film. The compatibility of CN-LN with PBS produced homogeneous surfaces with enhanced barrier properties. PBS/LN/CN composite films demonstrated superior antifungal efficacy, inhibiting the growth of Colletotrichum gloeosporioides and preserving mango quality during storage. Results suggested that incorporating LN into PBS composite films prolonged the sustained release of antifungal agents, thereby inhibiting microbial growth and extending the shelf life of mangoes. Development of PBS/LN/CN composite films is a beneficial step toward reducing food waste and enhancing food safety.
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Affiliation(s)
- Pathtamawadee Nuamduang
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Rafael Auras
- School of Packaging, Michigan State University, East Lansing, MI 48824-1223, USA
| | - Charinee Winotapun
- National Metal and Materials Technology Center, National Science and Technology Development Agency, Thailand Science Park, Pathum Thani 12120, Thailand
| | - Bongkot Hararak
- National Metal and Materials Technology Center, National Science and Technology Development Agency, Thailand Science Park, Pathum Thani 12120, Thailand
| | - Wanwitoo Wanmolee
- National Nanotechnology Center, National Science and Technology Development Agency, Thailand Science Park, Pathum Thani 12120, Thailand
| | - Pattarin Leelaphiwat
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University, Bangkok 10900, Thailand.
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11
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Feng X, Li S, Sun Z, Yuan H, Li R, Yu N, Zhang Y, Chen X. The Preservation Effect of Chitosan-hawthorn Leaf Extract Coating on Strawberries. J Food Prot 2024; 87:100244. [PMID: 38378071 DOI: 10.1016/j.jfp.2024.100244] [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: 08/24/2023] [Revised: 02/08/2024] [Accepted: 02/13/2024] [Indexed: 02/22/2024]
Abstract
Strawberries rapidly deteriorate postharvest, necessitating effective measures to extend their shelf life. This study focused on developing an eco-friendly chitosan-based protective film for strawberry preservation. Strawberries were treated with a coating solution containing varying concentrations of hawthorn leaf extract (HLE) (0.4%, 0.7%, and 1.0%), 1.5% chitosan (CH), and 1% acetic acid. The results demonstrated that coating strawberry fruit with 1% CH-HLE notably delayed fruit spoilage. In-depth analysis revealed that, compared with the uncoated strawberry fruits, the 1% CH-HLE coating effectively reduced weight loss, the respiration intensity, malondialdehyde (MDA) levels, and superoxide anion (O2·-) production. Additionally, the coated strawberries exhibited improved firmness, total soluble solids (TSS), vitamin C (Vc) content, titratable acidity (TA), and total phenolic compound (TPC) content. The enzyme activities of superoxide dismutase (SOD) and catalase (CAT) in the CH-HLE-coated strawberries were greater than those in their uncoated counterparts. The application of a 1% CH-HLE coating successfully delayed spoilage and extend the shelf life of the strawberries by approximately 4-5 days. These findings suggest that CH-HLE has significant potential as a resource for protecting fruits and vegetables, offering an environmentally sustainable solution for postharvest preservation.
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Affiliation(s)
- Xingxing Feng
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Shuyao Li
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China; School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China
| | - Zifan Sun
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Heng Yuan
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Ru Li
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Nannan Yu
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Yu Zhang
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China
| | - Xuehong Chen
- School of Food and Bio-engineering, Xuzhou University of Technology, 221018 Xuzhou, China.
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12
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Li Y, Wu Y, Li C. Development of CO 2-sensitive antimicrobial bilayer films based on gellan gum and sodium alginate/sodium carboxymethyl cellulose and its application in strawberries. Int J Biol Macromol 2024; 264:130572. [PMID: 38447825 DOI: 10.1016/j.ijbiomac.2024.130572] [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: 01/06/2024] [Revised: 02/18/2024] [Accepted: 02/29/2024] [Indexed: 03/08/2024]
Abstract
To effectively extend the shelf life of fruits meanwhile facilitating consumers to judge their freshness, in this work, a double-layer multifunctional film combining CO2 sensitivity and antibacterial properties was successfully prepared by adding methyl red (MR), bromothymol blue (BTB) into gellan gum (GG) as the sensing inner layer, and doping tannic acid (TA) into sodium alginate with sodium carboxymethyl cellulose (CMC) as the antimicrobial outer layer, which was applied to the freshness indication of strawberries. Microscopic morphology and spectral analysis demonstrated that the bi-layer films were fabricated successfully. The mechanical characteristics, thermal stability, water vapor resistance, and antibacterial capabilities of the bilayer films improved as TA concentration rose. They exhibited noticeable color changes at pH = 2-10 and different concentrations of CO2. Application of the prepared films to strawberries revealed that the GG-MB@SC-6%TA film performed most favorably under 4 °C storage conditions, not only monitoring strawberry freshness but also retaining high soluble solids and titratable acidity, resulting in a slight decrease in hardness and weight loss. Therefore, taking into account all of the physical-functional characteristics, the GG-MB@6%TA film has a broad application prospect for intelligent food packaging.
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Affiliation(s)
- Ying Li
- College of Home and Art Design, Northeast Forestry University, Harbin 150040, PR China
| | - Yanglin Wu
- College of Home and Art Design, Northeast Forestry University, Harbin 150040, PR China
| | - Chunwei Li
- College of Home and Art Design, Northeast Forestry University, Harbin 150040, PR China.
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13
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Hu D, Xu Y, Gao C, Meng L, Feng X, Wang Z, Shen X, Tang X. Preparation and characterization of starch/PBAT film containing hydroxypropyl-β-cyclodextrin/ethyl lauroyl arginate/cinnamon essential oil microcapsules and its application in the preservation of strawberry. Int J Biol Macromol 2024; 259:129204. [PMID: 38185302 DOI: 10.1016/j.ijbiomac.2024.129204] [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: 09/24/2023] [Revised: 12/12/2023] [Accepted: 01/01/2024] [Indexed: 01/09/2024]
Abstract
Cinnamon essential oil (CEO) was emulsified by hydroxypropyl-β-cyclodextrin/ ethyl lauroyl arginate (HPCD/LAE) complex to make nanoemulsions, which were then incorporated into maltodextrin (MD) to prepare HPCD/LAE/CEO/MD microcapsules by spray drying. The starch/polybutylene adipate terephthalate (starch/PBAT, SP) based extrusion-blowing films containing above microcapsules were developed and used as packaging materials for strawberry preservation. The morphology, encapsulation efficiency, thermal and antibacterial properties of microcapsules with different formulations were investigated. The effects of microcapsules on the physicochemical and antimicrobial properties of SP films were evaluated. When the formula was 4 % HPCD/LAE-3% CEO-10% MD (HL-3C-MD), the microcapsule had the smallest particle size (3.3 μm), the highest encapsulation efficiency (84.51 %) of CEO and the best antibacterial effect. The mechanical and antimicrobial properties of the SP film were enhanced while the water vapor transmittance and oxygen permeability decreased with the incorporation of HL-3C-MD microcapsules. The films effectively reduced the weight loss rate (49.03 %), decay rate (40.59 %) and the total number of colonies (2.474 log CFU/g) and molds (2.936 log CFU/g), thus extending the shelf life of strawberries. This study revealed that the developed SP films containing HPCD/LAE/CEO microcapsules had potential applications in degradable bioactive food packaging materials.
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Affiliation(s)
- Dongxia Hu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yaoyao Xu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Linghan Meng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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14
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Liu T, Tang Q, Lei H, Zhen X, Zheng N, Qiu P, Liu L, Zhao J. Preparation, physicochemical and biological evaluation of chitosan Pleurotus ostreatus polysaccharides active films for food packaging. Int J Biol Macromol 2024; 254:127470. [PMID: 37858659 DOI: 10.1016/j.ijbiomac.2023.127470] [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: 07/10/2023] [Revised: 10/10/2023] [Accepted: 10/14/2023] [Indexed: 10/21/2023]
Abstract
The aim of this study was to create CS-POP composite films by blending Pleurotus ostreatus stalk polysaccharides (POP) and chitosan (CS). The effects of adding different concentrations (0 %, 0.25 %, 0.5 %, 0.75 %, and 1 %) of POP on the mechanical, barrier, and optical properties of the CS films were investigated. When the POP content is at 0.5 %, the tensile strength of the composite film reaches its maximum value at 13.691 MPa, showing a significant improvement compared to the tensile strength of the pure CS film. The structure of the CS and CS-POP composite films was characterized by FT-IR spectroscopy, XRD, TGA and SEM. The results indicate that due to the interaction between the two types of CS and POP, the formation of Schiff base, and the intermolecular hydrogen bonds between CS and POP, the addition of POP to CS films can result in a smoother and more stable crystalline structure in the composite film. The CS-POP composite films exhibited enhanced antioxidant and antibacterial activity compared to the CS films alone, with the highest DPPH scavenging activity of 72.43 %. The composite films also showed significant inhibitory effects on the growth of E. coli.
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Affiliation(s)
- Tong Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Qilong Tang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Hongyu Lei
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Xinyu Zhen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Nan Zheng
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Pen Qiu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Liyang Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China.
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15
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Meng X, Lv Z, Jiang T, Tan Y, Sun S, Feng J. Preparation and Characterization of a Novel Artemisia Oil Packaging Film and Its Application in Mango Preservation. Foods 2023; 12:2969. [PMID: 37569238 PMCID: PMC10418662 DOI: 10.3390/foods12152969] [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: 07/21/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023] Open
Abstract
In this work, a new food packaging film was synthesized via blending Artemisia oil (AO) into soybean protein isolate (SPI) and gelatin (Gel) for the postharvest storage of mango. The morphological architecture and mechanical properties of the films were characterized using scanning electron microscopy (SEM), atomic force microscopy (AFM), Fourier transform infrared spectroscopy (FTIR), X-ray diffractometer (XRD), and other technologies. The results show that the prepared films had relatively flat surfaces with good mechanical properties. AO enhanced the light-blocking ability of the film, increased the hydrophobicity, and affected the moisture content and water solubility of the film to a certain extent. Furthermore, the antioxidant performance and antifungal (Colletotrichum gloeosporioides) capacity of the films increased with higher AO concentration due to the presence of the active components contained in AO. During mango storage applications, the films showed good freshness retention properties. The above results indicate that SPI-Gel films containing AO have excellent physicochemical and application properties and have great potential in the field of food packaging.
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Affiliation(s)
| | | | | | | | | | - Jianguo Feng
- College of Plant Protection, Yangzhou University, Yangzhou 225009, China
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16
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Wang Y, Tang J, Zeng Y, Liu X, Chen M, Dai J, Li S, Qin W, Liu Y. Nanofibrous composite membranes based on chitosan-nano zinc oxide and curcumin for Kyoho grapes preservation. Int J Biol Macromol 2023; 242:124661. [PMID: 37119898 DOI: 10.1016/j.ijbiomac.2023.124661] [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: 06/16/2022] [Revised: 04/23/2023] [Accepted: 04/24/2023] [Indexed: 05/01/2023]
Abstract
Nanofibrous composite membranes consisting of polyvinyl alcohol (PVA), sodium alginate (SA), chitosan-nano zinc oxide nanoparticles (CS-Nano-ZnO) and curcumin (Cur) were prepared by ultrasonic processing and electrospinning. When the ultrasonic power was set to 100 W, the prepared CS-Nano-ZnO had a minimum size (404.67 ± 42.35 nm) and a generally uniform particle size distribution (PDI = 0.32 ± 0.10). The composite fiber membrane with Cur: CS-Nano-ZnO mass ratio of 5:5 exhibited the best water vapor permeability, strain and stress. Furthermore, the inhibitory rates against Escherichia coli and Staphylococcus aureus were 91.93 ± 2.07 % and 93.00 ± 0.83 %, respectively. The Kyoho grape fresh-keeping trial revealed that grape berries wrapped with composite fiber membrane still maintained good quality and a higher rate of good fruit (60.25 ± 1.46 %) after 12 days of storage. The shelf life of grape was extended by at least 4 days. Thus, nanofibrous composite membranes based on CS-Nano-ZnO and Cur was expected to be used as an active material for food packaging.
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Affiliation(s)
- Yue Wang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jinhui Tang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yuanbo Zeng
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xuemei Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Mingrui Chen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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17
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El-Gendi H, Salama A, El-Fakharany EM, Saleh AK. Optimization of bacterial cellulose production from prickly pear peels and its ex situ impregnation with fruit byproducts for antimicrobial and strawberry packaging applications. Carbohydr Polym 2023; 302:120383. [PMID: 36604061 DOI: 10.1016/j.carbpol.2022.120383] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/13/2022] [Accepted: 11/18/2022] [Indexed: 11/25/2022]
Abstract
Bacterial cellulose (BC) is currently among the most promising natural polymers. However, the production costs and biological inactivity are still challenges. The current study exploited the enzymatically hydrolyzed prickly pear peels (PPP) for BC production, which supported about 2.94 g/L as the sole production medium. The BC production was further optimized through a central composite design, where the maximum BC production was 6.01 g/L at 68 % PPPE at pH 4 after 11 days of incubation at 20 °C. The produced BC was characterized by FT-IR spectroscopy, XRD, and SEM analysis, and the results showed that PPPE is a promising carbon source for pure BC production. The BC membrane was separately loaded with several fruit byproduct extracts to enhance its biological activity for multiple applications. BC loaded with pomegranate peel extract (BC/PPE) revealed significant broad-spectrum antimicrobial activity, followed by BC loaded with pomegranate molasses (BC/PM). The BC/PPE membrane enhanced the shelf-life storage of strawberry fruits by about 5 days, with a reduction in the fruits' weight loss of 15 % compared to the uncovered group. The current study revealed the successful application of PPE for sustainable BC production with its packaging potential for enhancing strawberry shelf-life when loaded with PPE or PM.
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Affiliation(s)
- Hamada El-Gendi
- Bioprocess Development Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, Alexandria 21934, Egypt.
| | - Ahmed Salama
- Cellulose and Paper Department, National Research Centre, El-Tahrir St., Dokki 12622, Giza, Egypt
| | - Esmail M El-Fakharany
- Protein Research Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, Alexandria 21934, Egypt
| | - Ahmed K Saleh
- Cellulose and Paper Department, National Research Centre, El-Tahrir St., Dokki 12622, Giza, Egypt.
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18
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Wang M, Jin S, Ding Z, Xie J. Effects of Different Freezing Methods on Physicochemical Properties of Sweet Corn during Storage. Int J Mol Sci 2022; 24:389. [PMID: 36613832 PMCID: PMC9820048 DOI: 10.3390/ijms24010389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/22/2022] [Accepted: 12/23/2022] [Indexed: 12/28/2022] Open
Abstract
Fresh sweet corn has a series of physiological and biochemical reactions after picking due to the high moisture content, leading to damaged nutritional value. Rapid freezing of sweet corn after harvest can minimize tissue damage and quality deterioration. In this study, freshly harvested sweet corn was frozen by ultrasound-assisted freezing, brine freezing, strong wind freezing, and refrigerator freezing. The effects of different freezing methods on hardness, water loss, color, epidermal structure, soluble solids content, soluble sugars content, peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX) activities of frozen sweet corn during storage were investigated. The results showed that brine freezing and strong wind freezing could effectively reduce the quality loss of sweet corn, keep the color, soluble sugars, and soluble solids content of the sweet corn, delay the decrease in antioxidant enzyme activity, and maintain the quality of sweet corn during long term storage.
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Affiliation(s)
| | | | - Zhaoyang Ding
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
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19
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Muncan J, Anantawittayanon S, Furuta T, Kaneko T, Tsenkova R. Aquaphotomics monitoring of strawberry fruit during cold storage - A comparison of two cooling systems. Front Nutr 2022; 9:1058173. [PMID: 36570127 PMCID: PMC9780392 DOI: 10.3389/fnut.2022.1058173] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Accepted: 11/21/2022] [Indexed: 12/13/2022] Open
Abstract
The objective of this study was to use aquaphotomics and near-infrared (NIR) spectroscopy to follow the changes in strawberries during cold storage in the refrigerator with an electric field generator (supercooling fridge, SCF) and without it (control fridge, CF). The NIR spectra of strawberries stored in these refrigerators were collected over the course of 15 days using a portable mini spectrometer and their weight was measured daily. The spectral data in the region of the first overtone of water (1,300-1,600 nm) were analyzed using aquaphotomics multivariate analysis. The results showed a decrease in weight loss of strawberries, but the loss of weight was significantly lower in SCF, compared to the CF. The reduction of weight loss due to exposure to an electric field was comparable to the use of coatings. The aquaphotomics analysis showed that the NIR spectra adequately captured changes in the fruit over the storage period, and that it is possible to predict how long the fruit spent in storage, regardless of the storage type. During aquaphotomics analysis, 19 water absorbance bands were found to be consistently repeating and to have importance for the description of changes in strawberries during cold storage. These bands defined the water spectral pattern (WASP), multidimensional biomarker that was used for the description of the state and dynamics of water in strawberries during time spent in storage. Comparison of WASPs of strawberries in CF and SCF showed that exposure to an electric field leads to a delay in ripening by around 3 days. This was evidenced by the increased amount of structural, strongly bound water and vapor-like trapped water in the strawberries stored in SCF. This particular state of water in strawberries stored in SCF was related to the hardening of the strawberry skin and prevention of moisture loss, in agreement with the results of significantly decreased weight loss.
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Affiliation(s)
- Jelena Muncan
- Aquaphotomics Research Department, Graduate School of Agricultural Science, Kobe University, Kobe, Japan
| | - Sukritta Anantawittayanon
- Aquaphotomics Research Department, Graduate School of Agricultural Science, Kobe University, Kobe, Japan
| | | | | | - Roumiana Tsenkova
- Aquaphotomics Research Department, Graduate School of Agricultural Science, Kobe University, Kobe, Japan,*Correspondence: Roumiana Tsenkova,
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20
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Sun J, Zhong X, Sun D, Cao X, Yao F, Shi L, Liu Y. Structural characterization of polysaccharides recovered from extraction residue of ginseng root saponins and its fruit nutrition preservation performance. Front Nutr 2022; 9:934927. [PMID: 35978961 PMCID: PMC9376600 DOI: 10.3389/fnut.2022.934927] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Accepted: 07/07/2022] [Indexed: 11/18/2022] Open
Abstract
Polysaccharides recovered from extraction residue of ginseng root saponins, i.e., ginsenosides-extracting residue polysaccharides (GRP), were separated into two fractions, GRP-1 and GRP-2. Fourier infrared and nuclear magnetic resonance spectra, as well as high-performance liquid chromatography and gel permeation chromatography measurements, showed GRP-1 was composed of mainly starch-like glucans and GRP-2, relatively a smaller portion, was a mixture of heteropolysaccharides composed of starch-like glucans, rhamnogalacturonan-I pectin, and arabinogalactans, and they had similar molecular weights. These results proved that the structure of GRP was not destroyed and GRP still maintained strong antioxidant activities. In addition, GRP coating on surfaces of fruit slowed their deterioration and maintained their nutritional effects. Correlation and PCA analyses on various quality and antioxidant parameters supported the above findings and a possible mechanism in fruit preservation was then proposed. Knowing the structural features and bioactivities of GRP gives insights into its application. Specifically, GRP served as an environmentally friendly coating that can be used to preserve the nutrients and other quality indicators of strawberries and fresh-cut apples, paving the way for future new approaches to food preservation using polysaccharides or other natural products.
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Affiliation(s)
- Jing Sun
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Xinyu Zhong
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Dandan Sun
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China.,Shandong Academy of Chinese Medicine, Jinan, China
| | - Xinxin Cao
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Fan Yao
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Lingling Shi
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Yujun Liu
- National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
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21
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Alves‐Silva GF, Santos LG, Martins VG, Cortez‐Vega WR. Cassava starch films incorporated with clove essential oil and nanoclay as a strategy to increase the shelf life of strawberries. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gisele Fernanda Alves‐Silva
- Laboratory of Food Technology, School of Chemistry and Food Federal University of Rio Grande Rio Grande RS 96203‐900 Brazil
| | - Luan Gustavo Santos
- Laboratory of Food Technology, School of Chemistry and Food Federal University of Rio Grande Rio Grande RS 96203‐900 Brazil
| | - Vilásia Guimarães Martins
- Laboratory of Food Technology, School of Chemistry and Food Federal University of Rio Grande Rio Grande RS 96203‐900 Brazil
| | - William Renzo Cortez‐Vega
- Laboratory of Bioengineering, Faculty of Engineer Federal University of Grande Dourados Dourados MS 79804‐970 Brazil
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22
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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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Xie Y, Cheng G, Wu Z, Shi S, Zhao J, Jiang L, Jiang D, Yuan M, Wang Y, Yuan M. Preparation and Characterization of New Electrospun Poly(lactic acid) Nanofiber Antioxidative Active Packaging Films Containing MCM-41 Mesoporous Molecular Sieve Loaded with Phloridzin and Their Application in Strawberry Packaging. NANOMATERIALS 2022; 12:nano12071229. [PMID: 35407347 PMCID: PMC9000760 DOI: 10.3390/nano12071229] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/31/2022] [Accepted: 03/31/2022] [Indexed: 12/13/2022]
Abstract
Health concerns about food safety have increased in recent years. In order to ensure the safety and increase the shelf-life of food, many methods have been used to slow down the oxidation rate of food fat. In order to solve this problem, a new type of antioxidant-active packaging has emerged. Poly(lactic acid) (PLA) films containing phloridzin adsorbed on to an MCM-41 mesoporous molecular sieve were prepared by electrostatic spinning, using PLA as a film-forming substrate, phloridzin as an antioxidant, and MCM-41 as the adsorption and controlled release carrier. The physical properties of the new films—including microscopic structure, water vapor transmission rate, and fresh-keeping effects, as well as the mechanical, thermal, antioxidant, and antibacterial properties—were studied. When the mass ratio of MCM-41 to phloridzin is 1:2, the nanofiber membrane achieves a 53.61% free-radical scavenging rate and better antibacterial performance (85.22%) due to the high content of phloridzin (30.54%). Additionally, when the mass ratio of the molecular sieve to phloridzin is 1:2 and 3:4 (with the best antibacterial performance of 89.30%), the films significantly delay lipid oxidation in the strawberry packaging, allowing the fresh-keeping time to be extended to up to 21 days before mildew appears. In this study, an MCM-41 mesoporous molecular sieve was used to load phloridzin for the first time. The packaging film with phloridzin, MCM-41, and poly(lactic acid) were used as the raw materials and electrospinning technology was used to prepare the packaging film with antioxidant activity. The packaging film was used for the first time in the packaging of strawberries.
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Affiliation(s)
- Yuan Xie
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China;
| | - Zhoushan Wu
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, Yunnan Minzu University, Kunming 650500, China; (Z.W.); (S.S.); (J.Z.)
| | - Shang Shi
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, Yunnan Minzu University, Kunming 650500, China; (Z.W.); (S.S.); (J.Z.)
| | - Jinghao Zhao
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, Yunnan Minzu University, Kunming 650500, China; (Z.W.); (S.S.); (J.Z.)
| | - Lin Jiang
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
| | - Dengbang Jiang
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
| | - Mingwei Yuan
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
| | - Yudan Wang
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, Yunnan Minzu University, Kunming 650500, China; (Z.W.); (S.S.); (J.Z.)
- Correspondence: (Y.W.); (M.Y.)
| | - Minglong Yuan
- School of Chemistry and Environment, National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China; (Y.X.); (L.J.); (D.J.); (M.Y.)
- Correspondence: (Y.W.); (M.Y.)
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24
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A Film of Chitosan Blended with Ginseng Residue Polysaccharides as an Antioxidant Packaging for Prolonging the Shelf Life of Fresh-Cut Melon. COATINGS 2022. [DOI: 10.3390/coatings12040468] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Ginseng residue polysaccharides (GRP) at three levels were excellently blended into chitosan to form antioxidant composite films, which exhibited higher density, opacity and moisture, as well as lower water vapor permeability, tensile strength and elongation ratio than those of neat chitosan film. Thermogravimetry evidenced no difference in stability, and SEM and AFM revealed smooth and dense surfaces with no cracks and micropores, whereas structural analyses disclosed slight changes in films’ structures after adding GRP. A chitosan film containing 0.5% GRP (Chitosan + GRP) was then employed for a fruit preservation study. Fresh-cut melon covered with Chitosan + GRP displayed delayed deteriorating compared with other groups. A possible antioxidant mechanism in fruit preservation was then suggested, and PCA and correlation analyses supported these findings. The results demonstrated that our antioxidant chitosan films incorporated with GRP are quite promising for enabling the food industry to produce eco-friendly and sustainable packaging.
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25
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Zhang Z, Zhou X, Fang C, Wang D. Characterization of the Antimicrobial Edible Film Based on Grasshopper Protein/Soy Protein Isolate/Cinnamaldehyde Blend Crosslinked With Xylose. Front Nutr 2022; 9:796356. [PMID: 35187032 PMCID: PMC8848769 DOI: 10.3389/fnut.2022.796356] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Accepted: 01/03/2022] [Indexed: 11/13/2022] Open
Abstract
A composite material based on a new insect-based grasshopper protein (GP)/soy protein isolate (SPI) blend has been studied by solution casting using xylose as a crosslinker and cinnamaldehyde (CIN) as an antimicrobial agent to develop a novel antimicrobial edible packaging. In this paper, the effects of SPI, xylose, and CIN content on the properties of edible film were studied. The tensile test confirmed that 30% SPI incorporation content had the best blending effect with the mechanical properties and barrier properties improving obviously. After adding 10% xylose to form crosslinking network, the tensile strength and elongation at the break of the film showed the best state increasing to 3.4 Mpa and 38%, respectively. The 30% CIN enabled the film to be resistant to Escherichia coli and Staphylococcus aureus strongly and decreased the water vapor permeability to 1.8 × 1011 (g/cm·s·Pa) but had a negative effect on the mechanical properties. This is the first time that edible insects have been used to produce the natural edible antimicrobial packaging, proving edible insects, an excellent protein source, are tipped to be a potential source of raw materials for biomaterials.
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Affiliation(s)
- Zisen Zhang
- School of Mechanical and Precision Instrument Engineering, Xi'an University of Technology, Xi'an, China
| | - Xing Zhou
- School of Mechanical and Precision Instrument Engineering, Xi'an University of Technology, Xi'an, China,Faculty of Printing, Packing Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an, China,*Correspondence: Xing Zhou ;
| | - Changqing Fang
- School of Mechanical and Precision Instrument Engineering, Xi'an University of Technology, Xi'an, China,Faculty of Printing, Packing Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an, China,Changqing Fang
| | - Dong Wang
- Faculty of Printing, Packing Engineering and Digital Media Technology, Xi'an University of Technology, Xi'an, China
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26
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Rodrigues R, Patil S, Dhakane‐Lad J, Nadanathangam V, Mahapatra A. Effect of green tea extract, ginger essential oil and nanofibrillated cellulose reinforcements in starch films on the keeping quality of strawberries. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16109] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Renette Rodrigues
- Department of Food Science & Technology, D. Y. Patil School of Biotechnology and Bioinformatics Navi Mumbai India
| | - Sharmila Patil
- Quality Evaluation and Improvement Division ICAR‐Central Institute for Research on Cotton Technology Mumbai India
| | - Jyoti Dhakane‐Lad
- Technology Transfer Division ICAR‐Central Institute for Research on Cotton Technology Mumbai India
| | - Vigneshwaran Nadanathangam
- Chemical and Biochemical Processing Division ICAR‐Central Institute for Research on Cotton Technology Mumbai India
| | - Archana Mahapatra
- Technology Transfer Division ICAR‐Central Institute for Research on Cotton Technology Mumbai India
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27
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Li T, Liu Y, Qin Q, Zhao L, Wang Y, Wu X, Liao X. Development of electrospun films enriched with ethyl lauroyl arginate as novel antimicrobial food packaging materials for fresh strawberry preservation. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108371] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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28
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Yu C, Liang M, Dai SY, Cheng HJ, Ma L, Lai F, Liu XM, Li WG. Thermal stability and pathways for the oxidation of four 3-phenyl-2-propene compounds. RSC Adv 2021; 11:32654-32670. [PMID: 35493582 PMCID: PMC9042203 DOI: 10.1039/d1ra04836h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Accepted: 09/03/2021] [Indexed: 11/21/2022] Open
Abstract
Cinnamaldehyde, cinnamyl alcohol, β-methylstyrene and cinnamic acid are four important biomass 3-phenyl-2-propene compounds. In the field of perfume and organic synthesis, their thermal stability and oxidation pathways deserve attention. This paper reports a new attempt to investigate the thermal stability and reactivity by a custom-designed mini closed pressure vessel test (MCPVT). The pressure and temperature behaviors were measured by MCPVT under nitrogen and oxygen atmosphere. The temperature of initial oxygen absorption (T a) and rapid oxidation (T R) were calculated. The results showed that four 3-phenyl-2-propene compounds were stable under nitrogen atmosphere. The T a of cinnamaldehyde, cinnamyl alcohol, β-methylstyrene, and cinnamic acid was 271.25 K, 292.375 K, 323.125 K, and 363.875 K, and their T R was 301.125 K, 332.75 K, 357.91 K, and 385.375 K, respectively. The oxidation reactivity order was derived to be cinnamaldehyde > cinnamyl alcohol > β-methylstyrene > cinnamic acid. The oxidation kinetics were determined using n versus time (n-t) plots, which showed a second-order reaction. Peroxide was determined by iodimetry, and the oxidation products were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the peroxide value of cinnamaldehyde, cinnamyl alcohol, β-methylstyrene, and cinnamic acid reached 18.88, 15.07, 9.62, and 4.24 mmol kg-1 at 373 K for 6 h, respectively. The common oxidation products of four 3-phenyl-2-propene compounds were benzaldehyde, benzoic acid, and epoxide, which resulted from the carbon-carbon double bond oxidation. The substituents' oxidation products were obtained from the oxidation of cinnamaldehyde, cinnamyl alcohol, and β-methylstyrene. In particular, the difference is that no oxidation products of the carboxyl group of cinnamic acid were detected. The common oxidation products of the four 3-phenyl-2-propene compounds were benzaldehyde, benzoic acid, and epoxide, which resulted from the carbon-carbon double bond oxidation. The substituents' oxidation products were caught in the oxidation of cinnamaldehyde, cinnamyl alcohol, and β-methylstyrene. In particular, the difference is that no oxidation products of the carboxyl group of cinnamic acid were detected. According to the complex oxidation products, important insights into the oxidation pathways were provided.
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Affiliation(s)
- Chang Yu
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Min Liang
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Su-Yi Dai
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Hai-Jun Cheng
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Li Ma
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Fang Lai
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Xiong-Min Liu
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Wei-Guang Li
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
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29
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Bhat VG, Narasagoudr SS, Masti SP, Chougale RB, Shanbhag Y. Hydroxy citric acid cross-linked chitosan/guar gum/poly(vinyl alcohol) active films for food packaging applications. Int J Biol Macromol 2021; 177:166-175. [PMID: 33607136 DOI: 10.1016/j.ijbiomac.2021.02.109] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 02/11/2021] [Accepted: 02/14/2021] [Indexed: 02/06/2023]
Abstract
The present work aims to prepare Chitosan (CS)/Guar gum (GG)/Poly(vinyl alcohol) (PVA) cross-linked with Hydroxy citric acid (HCA) (CGPH active film) by solvent casting technique. The influence of HCA on different CS/PVA ratio (1:3, 1:1, 3:1) in presence of the fixed amount of GG (0.2%) was investigated. The analysis of the results showed that the addition of HCA to the different ratio of CS/PVA increased the degradation temperature and improved the mechanical properties of CGPH active films. FTIR spectra and XRD analysis revealed strong interactions among the components of CGPH active films. The analysis of SEM images and water contact angle suggested a compact, dense film surface with hydrophobic nature. Further, all the active films have shown a decrease in water vapour permeability (WVP) and acted as a barrier to UV-light. CGPH active films effectively inhibited the growth of S. aureus and E. coli bacteria. With all these features the CGPH active films can find application in food packaging.
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Affiliation(s)
- Veena G Bhat
- Department of Chemistry, Karnatak Science College, Dharwad 580 001, Karnataka, India
| | | | - Saraswati P Masti
- Department of Chemistry, Karnatak Science College, Dharwad 580 001, Karnataka, India.
| | - Ravindra B Chougale
- Post-Graduate Department of Chemistry, Karnatak University, Dharwad 580 003, Karnataka, India
| | - Yogesh Shanbhag
- Department of Chemistry, KLE Technological University, Hubli 580031, Karnataka, India
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30
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Nilsen‐Nygaard J, Fernández EN, Radusin T, Rotabakk BT, Sarfraz J, Sharmin N, Sivertsvik M, Sone I, Pettersen MK. Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies. Compr Rev Food Sci Food Saf 2021; 20:1333-1380. [DOI: 10.1111/1541-4337.12715] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/17/2020] [Accepted: 01/04/2021] [Indexed: 12/15/2022]
Affiliation(s)
- Julie Nilsen‐Nygaard
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | | | - Tanja Radusin
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Bjørn Tore Rotabakk
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Jawad Sarfraz
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Nusrat Sharmin
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Morten Sivertsvik
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Izumi Sone
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Marit Kvalvåg Pettersen
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
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31
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Innovative Antimicrobial Chitosan/ZnO/Ag NPs/Citronella Essential Oil Nanocomposite-Potential Coating for Grapes. Foods 2020; 9:foods9121801. [PMID: 33291604 PMCID: PMC7761909 DOI: 10.3390/foods9121801] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 12/02/2020] [Accepted: 12/02/2020] [Indexed: 12/26/2022] Open
Abstract
New packaging materials based on biopolymers are gaining increasing attention due to many advantages like biodegradability or existence of renewable sources. Grouping more antimicrobials agents in the same packaging can create a synergic effect, resulting in either a better antimicrobial activity against a wider spectrum of spoilage agents or a lower required quantity of antimicrobials. In the present work, we obtained a biodegradable antimicrobial film that can be used as packaging material for food. Films based on chitosan as biodegradable polymer, with ZnO and Ag nanoparticles as filler/antimicrobial agents were fabricated by a casting method. The nanoparticles were loaded with citronella essential oil (CEO) in order to enhance the antimicrobial activity of the nanocomposite films. The tests made on Gram-positive, Gram-negative, and fungal strains indicated a broad-spectrum antimicrobial activity, with inhibition diameters of over 30 mm for bacterial strains and over 20 mm for fungal strains. The synergic effect was evidenced by comparing the antimicrobial results with chitosan/ZnO/CEO or chitosan/Ag/CEO simple films. According to the literature and our preliminary studies, these formulations are suitable as coating for fruits. The obtained nanocomposite films presented lower water vapor permeability values when compared with the chitosan control film. The samples were characterized by SEM, fluorescence and UV-Vis spectroscopy, FTIR spectroscopy and microscopy, and thermal analysis.
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32
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Huang H, Huang C, Yin C, Khan MR, Zhao H, Xu Y, Huang L, Zheng D, Qi M. Preparation and characterization of β-cyclodextrin-oregano essential oil microcapsule and its effect on storage behavior of purple yam. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4849-4857. [PMID: 32476141 DOI: 10.1002/jsfa.10545] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 04/06/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Natural plant essential oils have antimicrobial properties; however, essential oils are difficult to maintain in a system because of their volatile nature. First, we prepared microcapsules from β-cyclodextrin and oregano essential oil and characterized their properties. Second, the effect of microcapsules on the preservation of freshly cut purple yam was studied using an edible coating technique. Purple yams immersed in distilled water were used as control, and their characteristics were compared with yams coated with citric acid, citric acid + sodium alginate, and citric acid + sodium alginate + β-cyclodextrin-oregano essential oil microcapsules (CA-SA-MC) and stored at 4 °C for 5 days. RESULTS Microcapsules of oregano essential oil and β-cyclodextrin solution were successfully prepared via the inclusion method, with an optimal encapsulation efficiency of 55.14%. Scanning electron microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis showed strong bonds between β-cyclodextrin and oregano essential oil. All edible coatings, particularly CA-SA-MC, significantly (P ≤ 0.05) maintained firmness, total soluble solids, ascorbic acid content, and anthocyanin content compared with control treatment. This treatment also prevented browning and extended the shelf life of purple yam. CONCLUSION Oregano essential oil can be successfully encapsulated into cyclodextrin microcapsules. It has a great impact on the shelf life extension of purple yam and could be successfully applied to other fresh produce. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Haohe Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Chongxing Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Cheng Yin
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
- School of Mechanical Engineering, Jiangnan University, Wuxi, China
| | - Muhammad Ru Khan
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Hui Zhao
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Yangfan Xu
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Lijie Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Dantong Zheng
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Minghui Qi
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
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33
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Essential Oil Based PVP-CMC-BC-GG Functional Hydrogel Sachet for 'Cheese': Its Shelf Life Confirmed with Anthocyanin (Isolated from Red Cabbage) Bio Stickers. Foods 2020; 9:foods9030307. [PMID: 32182750 PMCID: PMC7143344 DOI: 10.3390/foods9030307] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 02/28/2020] [Accepted: 03/05/2020] [Indexed: 11/26/2022] Open
Abstract
‘Gouda cheese’ is one of the most popular varieties of cheese eaten worldwide. The preservation problem of gouda arises due to microbial contamination and infestation. Therefore, essential oil (EO) based PVP-CMC-BC-GG hydrogel film was prepared to solve the problem and to extend the shelf-life of ‘Gouda cheese’. Anthocyanin (isolated from red cabbage) based pH stickers are integrated into the packaging system to recognize the spoilage of ‘cheese’. EOs (clove and/or cinnamon) are added to PVP-CMC-BC-GG hydrogel film to improve its antimicrobial, physical, mechanical, and thermal properties as well as shelf-life of cheese. The films are assessed based on their physical, structural, and functional properties, real-time assessment on cheese, and biodegradability. The results revealed that although the addition of oils to the PVP-CMC-BC-GG hydrogel films enhanced its mechanical, hydrophobic, and antimicrobial properties, the biodegradability of PVP-CMC-BC-GG films declined with the addition of EOs. The thermal properties remained the same irrespective of the addition of EOs. The shelf life of cheese was extended for more than 10–12 days, inside the PVP-CMC-BC-GG hydrogel sachet compared to the conventional PE packaging system. Hence the use of the PVP-CMC-BC-GG sachet (containing EO or without EO) is recommended for cheese packaging along with the use of PVP-CMC-BC-GG anthocyanin bio stickers for monitoring the quality of cheese.
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