1
|
Vadalà R, De Maria L, De Pasquale R, Di Salvo E, Lo Vecchio G, Di Bella G, Costa R, Cicero N. Development of a Chitosan-Based Film from Shellfish Waste for the Preservation of Various Cheese Types during Storage. Foods 2024; 13:2055. [PMID: 38998559 PMCID: PMC11241246 DOI: 10.3390/foods13132055] [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: 06/04/2024] [Revised: 06/24/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
The global concern about the use of disposable plastics has fed the research on sustainable packaging for food products. Among the virtuous materials, chitosan emerges as a valid alternative to conventional polyethylene films because of its abundance in nature. In this work, a novel film for food wrapping was developed by exploiting shellfish waste according to a vision of circular economy. Compared to previous studies, here, novel ingredients, such as polyvinyl alcohol (PVA), fibroin, and essential oils, were used in a synergistic combination to functionally postpone cheese deterioration. The fermentative procedure applied for the obtainment of chitin contributes to filling the existing gap in the literature, since the majority of studies are based on the chemical pathways that dramatically impact the environment. After pretreatment, the shrimp shell waste (SSW) was fermented through two bacterial strains, namely Lactobacillus plantarum and Bacillus subtilis. A deacetylation step in an alkaline environment transformed chitin into chitosan, yielding 78.88 g/kg SWW. Four different film formulations were prepared, all containing chitosan with other ingredients added in order of decreasing complexity from the A to D groups. The novel films were tested with regard to their physico-mechanical and antioxidant properties, including the tensile strength (12.10-23.25 MPa), the elongation at break (27.91-46.12%), the hardness (52-71 Shore A), the film thickness (308-309 μm), and the radical scavenging activity (16.11-76.56%). The performance as a cling film was tested on two groups of cheese samples: the control (CTR), wrapped in conventional polyethylene (PE) film; treated (TRT), wrapped in the chitofilm formulation deemed best for its mechanical properties. The volatiles entrapped into the headspace were investigated by means of the SPME-GC technique. The results varied across soft, Camembert, and semi-hard cheeses, indicating a growing abundance of volatiles during the conservation of cheese. The bacterial growth trends for mesophilic, enterobacteriaceae, and lactic acid bacteria were expressed as the mean colony forming units (CFU)/mL for each type of cheese at different sampling times (day 2, day 8, and day 22): the highest load was quantified as 8.2 × 106 CFU/mL at day 22 in the CTR Camembert cheese. The TRT samples generally exhibited inhibitory activity comparable to or lower than that observed in the CTR samples. The sensory analysis revealed distinctions in cheese taste between the TRT and CTR groups.
Collapse
Affiliation(s)
- Rossella Vadalà
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, 98168 Messina, Italy; (R.V.); (L.D.M.); (E.D.S.); (G.L.V.); (G.D.B.); (N.C.)
| | - Laura De Maria
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, 98168 Messina, Italy; (R.V.); (L.D.M.); (E.D.S.); (G.L.V.); (G.D.B.); (N.C.)
| | | | - Eleonora Di Salvo
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, 98168 Messina, Italy; (R.V.); (L.D.M.); (E.D.S.); (G.L.V.); (G.D.B.); (N.C.)
| | - Giovanna Lo Vecchio
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, 98168 Messina, Italy; (R.V.); (L.D.M.); (E.D.S.); (G.L.V.); (G.D.B.); (N.C.)
| | - Giuseppa Di Bella
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, 98168 Messina, Italy; (R.V.); (L.D.M.); (E.D.S.); (G.L.V.); (G.D.B.); (N.C.)
| | - Rosaria Costa
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, 98168 Messina, Italy; (R.V.); (L.D.M.); (E.D.S.); (G.L.V.); (G.D.B.); (N.C.)
| | - Nicola Cicero
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, 98168 Messina, Italy; (R.V.); (L.D.M.); (E.D.S.); (G.L.V.); (G.D.B.); (N.C.)
- Science4life S.r.l. Start Up, 98168 Messina, Italy;
| |
Collapse
|
2
|
Lavanya M, Namasivayam SKR, John A. Developmental Formulation Principles of Food Preservatives by Nanoencapsulation-Fundamentals, Application, and Challenges. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04943-1. [PMID: 38713338 DOI: 10.1007/s12010-024-04943-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/16/2024] [Indexed: 05/08/2024]
Abstract
The role of food additives is to preserve food by extending shelf life and limiting harmful microorganism proliferation. They prevent spoilage by enhancing the taste and safety of food by utilizing beneficial microorganisms and their antimicrobial metabolites. Current advances in food preservation and processing utilize green technology principles for green preservative formulation, enhancing nutrition and supplying essential micronutrients safely, while also improving quality, packaging, and food safety. Encapsulation is gaining attention for its potential to protect delicate materials from oxidative degradation and extend their shelf life, thereby ensuring optimal nutrient uptake. Nanoencapsulation of bioactive compounds has significantly improved the food, pharmaceutical, agriculture, and nutraceutical industries by protecting antioxidants, vitamins, minerals, and essential fatty acids by controlling release and ensuring delivery to specific sites in the human body. This emerging area is crucial for future industrial production, improving the sensory properties of foods like color, taste, and texture. Research on encapsulated bioactive compounds like bacteriocins, LAB, natamycin, polylysine, and bacteriophage is crucial for their potential antioxidant and antimicrobial activities in food applications and the food industry. This paper reviews nanomaterials used as food antimicrobial carriers, including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers, to protect natural food antimicrobials from degradation and improve antimicrobial activity. This review discusses nanoencapsulation techniques for biopreservative agents like nisin, poly lysine, and natamycin, focusing on biologically-derived polymeric nanofibers, nanocarriers, nanoliposomes, and polymer-stabilized metallic nanoparticles. Nanomaterials, in general, improve the dispersibility, stability, and availability of bioactive substances, and this study discusses the controlled release of nanoencapsulated biopreservative agents.
Collapse
Affiliation(s)
- M Lavanya
- Centre for Applied Research, Saveetha School of Engineering, Saveetha Institute of Medical and Applied Research (SIMATS), Chennai, Tamil Nadu, 602105, India
| | - S Karthick Raja Namasivayam
- Centre for Applied Research, Saveetha School of Engineering, Saveetha Institute of Medical and Applied Research (SIMATS), Chennai, Tamil Nadu, 602105, India.
| | - Arun John
- Department of Computational Biology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, Tamil Nadu, 602105, India
| |
Collapse
|
3
|
Olunusi SO, Ramli NH, Fatmawati A, Ismail AF, Okwuwa CC. Revolutionizing tropical fruits preservation: Emerging edible coating technologies. Int J Biol Macromol 2024; 264:130682. [PMID: 38460636 DOI: 10.1016/j.ijbiomac.2024.130682] [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: 12/27/2023] [Revised: 02/28/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
Tropical fruits, predominantly cultivated in Southeast Asia, are esteemed for their nutritional richness, distinctive taste, aroma, and visual appeal when consumed fresh. However, postharvest challenges have led to substantial global wastage, nearly 50 %. The advent of edible biopolymeric nanoparticles presents a novel solution to preserve the fruits' overall freshness. These nanoparticles, being edible, readily available, biodegradable, antimicrobial, antioxidant, Generally Recognized As Safe (GRAS), and non-toxic, are commonly prepared via ionic gelation owing to the method's physical crosslinking, simplicity, and affordability. The resulting biopolymeric nanoparticles, with or without additives, can be employed in basic formulations or as composite blends with other materials. This study aims to review the capabilities of biopolymeric nanoparticles in enhancing the physical and sensory aspects of tropical fruits, inhibiting microbial growth, and prolonging shelf life. Material selection for formulation is crucial, considering coating materials, the fruit's epidermal properties, internal and external factors. A variety of application techniques are covered such as spraying, and layer-by-layer among others, including their advantages, and disadvantages. Finally, the study addresses safety measures, legislation, current challenges, and industrial perspectives concerning fruit edible coating films.
Collapse
Affiliation(s)
- Samuel Olugbenga Olunusi
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia.
| | - Nor Hanuni Ramli
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia.
| | - Adam Fatmawati
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia; Centre for Research in Advanced Fluid and Processes, Universiti Malaysia Pahang Al-Sultan Abdullah, Kuantan, Pahang, Malaysia
| | - Ahmad Fahmi Ismail
- Kulliyyah of Pharmacy, International Islamic University Malaysia (IIUM), Bandar Indera Mahkota, 25200, Bandar Indera Mahkota Razak, Kuantan, Pahang, Malaysia
| | - Chigozie Charity Okwuwa
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia
| |
Collapse
|
4
|
Nolasco A, Squillante J, Velotto S, D’Auria G, Ferranti P, Mamone G, Errico ME, Avolio R, Castaldo R, De Luca L, Romano R, Esposito F, Cirillo T. Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach. Foods 2024; 13:1044. [PMID: 38611351 PMCID: PMC11011278 DOI: 10.3390/foods13071044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 03/11/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
The increasing population, food demand, waste management concerns, and the search for sustainable alternatives to plastic polymers have led researchers to explore the potential of waste materials. This study focused on a waste of pine nut processing referred to in this paper as pine nut skin. For the first time, its nutritional profile, potential bioactive peptide, contaminants, and morphological structure were assessed. Pine nut skin was composed mainly of carbohydrates (56.2%) and fiber (27.5%). The fat (9.8%) was about 45%, 35%, and 20% saturated, monounsaturated, and polyunsaturated fatty acid, respectively, and Omega-9,-6, and -3 were detected. Notably, oleic acid, known for its health benefits, was found in significant quantities, resembling its presence in pine nut oil. The presence of bioactive compounds such as eicosapentaenoic acid (EPA) and phytosterols further adds to its nutritional value. Some essential elements were reported, whereas most of the contaminants such as heavy metals, polycyclic aromatic hydrocarbons, rare earth elements, and pesticides were below the limit of quantification. Furthermore, the in silico analysis showed the occurrence of potential precursor peptides of bioactive compounds, indicating health-promoting attributes. Lastly, the morphological structural characterization of the pine nut skin was followed by Fourier Transform Infrared and solid-state NMR spectroscopy to identify the major components, such as lignin, cellulose, and hemicellulose. The thermostability of the pine nut skin was monitored via thermogravimetric analysis, and the surface of the integument was analyzed via scanning electron microscopy and volumetric nitrogen adsorption. This information provides a more comprehensive view of the potential uses of pine nut skin as a filler material for biocomposite materials. A full characterization of the by-products of the food chain is essential for their more appropriate reuse.
Collapse
Affiliation(s)
- Agata Nolasco
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Jonathan Squillante
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Salvatore Velotto
- Department of Promotion of Human Sciences and the Quality of Life, University of Study of Roma “San Raffaele”, Via di Val Cannuta, 247-00166 Roma, Italy
| | - Giovanni D’Auria
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Pasquale Ferranti
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Gianfranco Mamone
- Institute of Food Science, National Research Council, 83100 Avellino, Italy
| | - Maria Emanuela Errico
- Institute for Polymers Composites and Biomaterials-National Research Council of Italy (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy
| | - Roberto Avolio
- Institute for Polymers Composites and Biomaterials-National Research Council of Italy (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy
| | - Rachele Castaldo
- Institute for Polymers Composites and Biomaterials-National Research Council of Italy (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli, NA, Italy
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Francesco Esposito
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| | - Teresa Cirillo
- Department of Agricultural Sciences, University of Naples “Federico II”, Via Università, 100, 100-80055 Portici, NA, Italy
| |
Collapse
|
5
|
Li J, Sun H, Weng Y. Natural Extracts and Their Applications in Polymer-Based Active Packaging: A Review. Polymers (Basel) 2024; 16:625. [PMID: 38475309 DOI: 10.3390/polym16050625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 02/20/2024] [Accepted: 02/22/2024] [Indexed: 03/14/2024] Open
Abstract
At a time when food safety awareness is increasing, attention is paid not only to food and additives but also to packaging materials. Most current food packaging is usually made of traditional petroleum-based polymeric materials, which are not biodegradable and have adverse effects on the environment and health. In this context, the development of new non-toxic and biodegradable materials for extending the best-before date of food is receiving increasing attention. In addition, additives in packaging materials may migrate outward, resulting in contact with food. For this reason, additives are also seen as a transition from synthetic additives to natural extracts. Active extracts from animals and plants having good antioxidant and antibacterial properties are also beneficial for human health. It is indisputable that active extracts are ideal substitutes for synthetic additives. Polymer packaging materials combined with active extracts not only maintain their original mechanical and optical properties and thermal stability but also endow polymers with new functions to extend the shelf life of food. This review paper provides an overview of this promising natural extract-containing polymer-based active packaging, with a focus on plant essential oils (containing phenolics, monoterpenes, terpene alcohols, terpene ketones, and aldehydes), pigments (procyanidins), vitamins (vitamin B), and peptides (nisin). In particular, this paper covers the research progress of such active extracts, in single or compound forms, combined with diverse polymers (mostly biopolymers) for food packaging applications with particular focus on the antioxidant and antibacterial properties of packaging materials.
Collapse
Affiliation(s)
- Jiawei Li
- College of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Hui Sun
- College of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University, Beijing 100048, China
| | - Yunxuan Weng
- College of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
6
|
Mohammad ZH, Ahmad F. Nanocoating and its application as antimicrobials in the food industry: A review. Int J Biol Macromol 2024; 254:127906. [PMID: 37935295 DOI: 10.1016/j.ijbiomac.2023.127906] [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: 07/08/2023] [Revised: 10/20/2023] [Accepted: 11/03/2023] [Indexed: 11/09/2023]
Abstract
Nanocoatings are ultra-thin layers on the nanoscale (<100 nm) that are deposited on the substrate to improve their properties and functionality. These nanocoatings provide significant advantages compared to traditional coating, including stain resistance, antimicrobial and antioxidant activities, odor control and delivery of active agents, and liquid repellence properties. In the food industry, nanocoating is widely used in the food packaging sector. In this regard, nanocoating offers antimicrobials and antioxidant properties to active food packaging by incorporating active bioactive compounds into materials used in already existing packaging. The application of nanocoating is applied to these kinds of food packaging with nano coating to improve shelf life, safety, and quality of food packaging. In smart/intelligent packaging, the active packaging coating is promising food packaging, which is designed by releasing preservatives and nanocoating as an antimicrobial, antifungal, antioxidant, barrier coating, and self-cleaning food contact surfaces. In addition, nanocoating can be used for food contact surfaces, kitchen utensils, and food processing equipment to create antimicrobial, antireflective, and dirt-repellent properties. These are critical properties for food processing, especially for meat and dairy processing facilities, which can reduce biofilm formation and prevent cross-contamination. Recently, appreciable growth in the development of the application of nanocoating as edible films for coating food products has emerged to improve food safety issues. In this regard, much scientific research in the area of nanocoating fruits and vegetables, and other food products was performed to address food safety issues. Hence, this promising technology can be a great addition to the agricultural and food industries. Thus, this review addresses the most relevant information about this technology and the applications of nanocoating in the food industry.
Collapse
Affiliation(s)
- Zahra H Mohammad
- Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, Houston, TX 77204-3028, USA
| | - Faizan Ahmad
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh 202002, UP, India.
| |
Collapse
|
7
|
Hamedi S, Mahmoodi-Barmesi M, Kermanian H, Ramezani O, Razmpour Z. Investigation of physicochemical and biological properties of bacterial cellulose & zein-reinforced edible nanocomposites based on flaxseed mucilage containing Origanum vulgare L. essential oil. Int J Biol Macromol 2024; 254:127733. [PMID: 37918591 DOI: 10.1016/j.ijbiomac.2023.127733] [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: 07/09/2023] [Revised: 10/16/2023] [Accepted: 10/26/2023] [Indexed: 11/04/2023]
Abstract
In the present study, the effect of zein and different amounts of bacterial cellulose (BC; 1, 2 and 3 wt%) on the physical, mechanical and barrier properties of flaxseed mucilage/carboxymethyl cellulose (FM/CMC) composite was investigated. The appearance of the absorption band at 1320cm-1 in the ATR-FTIR spectra of nanocomposites indicated the successful introduction of zein into their structure. The characteristic peak at 2θ of 9° belonging to zein disappeared in XRD patterns of the prepared composites suggesting the successful coating of zein via hydrogen bonding interactions. SEM images proved the formation of semi-spherical zein microparticles in the FM/CMC matrix. TGA plots ascertained the addition of zein and nanocellulose caused a significant increase in the thermal stability of FM/CMC film, although zein showed a greater effect. The presence of zein and nanocellulose increased the mechanical strength of nanocomposites. The WVP of FM/CMC decreased after the incorporation of zein and nanocellulose, which created a tortuous path for the diffusion of water molecules. The zein particles exhibited a greater influence on improving the mechanical and barrier properties compared to nanocellulose. FM/CMC-Z film exhibited the highest mechanical strength (49.07 ± 5.89 MPa) and the lowest WVP (1.179 ± 0.076). The composites containing oregano essential oil (EO) showed higher than 60 % antibacterial properties. The bactericidal efficiency of FM/CMC/Z-EO and FM/CMC/Z-EO/BC1 nanocomposites decreased about 10% compared to FM/CMC/EO and FM/CMC-Z/BC1. This evidenced the successful encapsulation of EO molecules in zein particles. According to the in vitro release study, entrapment of EO into zein particles could delay the release and provide the extended antimicrobial effect.
Collapse
Affiliation(s)
- Sepideh Hamedi
- Faculty of New Technologies and Aerospace Engineering, Shahid Beheshti University, Tehran, Iran
| | | | - Hossein Kermanian
- Faculty of New Technologies and Aerospace Engineering, Shahid Beheshti University, Tehran, Iran.
| | - Omid Ramezani
- Faculty of New Technologies and Aerospace Engineering, Shahid Beheshti University, Tehran, Iran
| | - Zahra Razmpour
- Faculty of New Technologies and Aerospace Engineering, Shahid Beheshti University, Tehran, Iran
| |
Collapse
|
8
|
Wibowo C, Salsabila S, Muna A, Rusliman D, Wasisto HS. Advanced biopolymer-based edible coating technologies for food preservation and packaging. Compr Rev Food Sci Food Saf 2024; 23:e13275. [PMID: 38284604 DOI: 10.1111/1541-4337.13275] [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: 02/26/2023] [Revised: 09/19/2023] [Accepted: 11/03/2023] [Indexed: 01/30/2024]
Abstract
Along with the growth of the world's population that reduces the accessibility of arable land and water, demand for food, as the fundamental element of human beings, has been continuously increasing each day. This situation not only becomes a challenge for the modern food chain systems but also affects food availability throughout the world. Edible coating is expected to play a significant role in food preservation and packaging, where this technique can reduce the number of food loss and subsequently ensure more sustainable food and agriculture production through various mechanisms. This review provides comprehensive information related to the currently available advanced technologies of coating applications, which include advanced methods (i.e., nanoscale and multilayer coating methods) and advanced properties (i.e., active, self-healing, and super hydrophobic coating properties). Furthermore, the benefits and drawbacks of those technologies during their applications on foods are also discussed. For further research, opportunities are foreseen to develop robust edible coating methods by combining multiple advanced technologies for large-scale and more sustainable industrial production.
Collapse
Affiliation(s)
- Condro Wibowo
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
| | - Syahla Salsabila
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
| | - Aulal Muna
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
| | - David Rusliman
- Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia
- PT Foodfuture Icon Nusantara, Purwokerto, Indonesia
| | | |
Collapse
|
9
|
Bizymis AP, Kalantzi S, Mamma D, Tzia C. Addition of Silver Nanoparticles to Composite Edible Films and Coatings to Enhance Their Antimicrobial Activity and Application to Cherry Preservation. Foods 2023; 12:4295. [PMID: 38231729 DOI: 10.3390/foods12234295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 11/25/2023] [Accepted: 11/26/2023] [Indexed: 01/19/2024] Open
Abstract
The aim of this study was to examine the potential enhancement of the antimicrobial activity of edible films, composed of (i) chitosan (CH), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.5%) and (ii) hydroxypropyl methylcellulose (HPMC), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.5%), with silver nanoparticle (AgNP) incorporationat levels 5, 10 and 15% v/v. According to the results, the AgNP addition led to very high antimicrobial activity of both films, reducing by more than 96% the microbial growth of the Gram-negative bacterium Escherichia coli (E. coli) in all cases. On the other hand, by adding AgNPs to films, their thickness as well as oxygen and water vapor permeability decreased, while their transparency increased. Furthermore, the contribution of these specific edible films to preserve cherries under cold storage was investigated. All edible coatings resulted in an improvement of the fruit properties under consideration, and especially the color difference, hardness and total microbial load.
Collapse
Affiliation(s)
- Angelos-Panagiotis Bizymis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Athens, Greece
| | - Styliani Kalantzi
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Athens, Greece
| | - Diomi Mamma
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Athens, Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Athens, Greece
| |
Collapse
|
10
|
Hashemi SMB, Kaveh S, Abedi E, Phimolsiripol Y. Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds. Foods 2023; 12:3268. [PMID: 37685201 PMCID: PMC10487091 DOI: 10.3390/foods12173268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The high water and nutritional contents of meat and fish products make them susceptible to spoilage. Thus, one of the most important challenges faced by the meat industry is extending the shelf life of meat and fish products. In recent years, increasing concerns associated with synthetic compounds on health have limited their application in food formulations. Thus, there is a great need for natural bioactive compounds. Direct use of these compounds in the food industry has faced different obstacles due to their hydrophobic nature, high volatility, and sensitivity to processing and environmental conditions. Nanotechnology is a promising method for overcoming these challenges. Thus, this article aims to review the recent knowledge about the effect of biopolymer-based edible films or coatings on the shelf life of meat and fish products. This study begins by discussing the effect of biopolymer (pectin, alginate, and chitosan) based edible films or coatings on the oxidation stability and microbial growth of meat products. This is followed by an overview of the nano-encapsulation systems (nano-emulsions and nanoliposomes) and the effect of edible films or coatings incorporated with nanosystems on the shelf life of meat and fish products.
Collapse
Affiliation(s)
- Seyed Mohammad Bagher Hashemi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa 74616-86131, Iran; (S.M.B.H.); (E.A.)
| | - Shima Kaveh
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan 49189-43464, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa 74616-86131, Iran; (S.M.B.H.); (E.A.)
| | | |
Collapse
|
11
|
Galindo-Pérez MJ, Martínez-Acevedo L, Vidal-Romero G, Serrano-Mora LE, Zambrano-Zaragoza MDLL. Preservation of Fresh-Cut 'Maradol' Papaya with Polymeric Nanocapsules of Lemon Essential Oil or Curcumin. Polymers (Basel) 2023; 15:3515. [PMID: 37688140 PMCID: PMC10489897 DOI: 10.3390/polym15173515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/13/2023] [Accepted: 08/18/2023] [Indexed: 09/10/2023] Open
Abstract
Papaya is one of the most consumed fruits in the world; however, tissue damage caused by cuts quickly leads to its decay. Therefore, this study aimed to prepare and characterize lemon oil and curcumin nanocapsules to evaluate their capacity for preserving fresh-cut papaya. Lemon essential oil and curcumin nanocapsules were prepared using ethyl cellulose (EC) and poly-(ε-caprolactone) (PCL) by the emulsification-diffusion method coupled with ultrasound. The particles had sizes smaller than 120 nm, with polydispersity indices below 0.25 and zeta potentials exceeding -12 mV, as confirmed by scanning electron microscopy. The nanoparticles remained stable for 27 days, with sedimentation being the instability mechanism observed. These nanoparticles were employed to coat fresh-cut papaya, which was stored for 17 days. The results demonstrated their remarkable efficacy in reducing the respiration rate. Furthermore, nanocapsules maintained the pH and acidity levels of the papayas for an extended period. The lemon oil/EC nanocapsule treatment retained the color better. Additionally, all systems exhibited the ability to minimize texture loss associated with reduced pectin methylesterase activity. Finally, the nanocapsules showed a notable reduction in polyphenol oxidase activity correlating with preserving total phenolic compounds in the fruit. Therefore, the lemon oil and curcumin nanoparticles formed using EC and PCL demonstrated their effectiveness in preserving fresh-cut 'Maradol' papaya.
Collapse
Affiliation(s)
- Moises Job Galindo-Pérez
- Departamento de Procesos y Tecnología, Universidad Autónoma Metropolitana, Unidad Cuajimalpa, Av. Vasco de Quiroga 4871, Santa Fe Cuajimalpa, Ciudad de Mexico 05348, Ciudad de Mexico, Mexico;
- Departamento del Área Farmacéutica, Facultad de Estudios Superiores Zaragoza, Universidad Nacional Autónoma de México, Campus II, Col. Ejército de Oriente, Iztapalapa, Ciudad de México 09230, Ciudad de Mexico, Mexico;
| | - Lizbeth Martínez-Acevedo
- Departamento de Sistemas Biológicos, Universidad Autónoma Metropolitana, Unidad Xochimilco, Calzada del Hueso 1100, Col. Villa Quietud, Coyoacán, Ciudad de Mexico 04960, Ciudad de Mexico, Mexico;
- Laboratorio de Posgrado e Investigación en Tecnología Farmacéutica, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Av. 1o de Mayo s/n, Cuautitlán Izcalli 54745, Estado de Mexico, Mexico;
| | - Gustavo Vidal-Romero
- Departamento del Área Farmacéutica, Facultad de Estudios Superiores Zaragoza, Universidad Nacional Autónoma de México, Campus II, Col. Ejército de Oriente, Iztapalapa, Ciudad de México 09230, Ciudad de Mexico, Mexico;
- Laboratorio de Posgrado e Investigación en Tecnología Farmacéutica, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Av. 1o de Mayo s/n, Cuautitlán Izcalli 54745, Estado de Mexico, Mexico;
| | - Luis Eduardo Serrano-Mora
- Laboratorio de Posgrado e Investigación en Tecnología Farmacéutica, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Av. 1o de Mayo s/n, Cuautitlán Izcalli 54745, Estado de Mexico, Mexico;
| | - María de la Luz Zambrano-Zaragoza
- Laboratorio de Procesos de Transformación de Alimentos y Tecnologías Emergentes, Departamento de Ingeniería y Tecnología, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Km 2.5 Carretera Cuautitlán–Teoloyucan, San Sebastián Xhala, Cuautitlán Izcalli 54714, Estado de Mexico, Mexico
| |
Collapse
|
12
|
Iñiguez-Moreno M, González-González RB, Flores-Contreras EA, Araújo RG, Chen WN, Alfaro-Ponce M, Iqbal HMN, Melchor-Martínez EM, Parra-Saldívar R. Nano and Technological Frontiers as a Sustainable Platform for Postharvest Preservation of Berry Fruits. Foods 2023; 12:3159. [PMID: 37685092 PMCID: PMC10486450 DOI: 10.3390/foods12173159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 09/10/2023] Open
Abstract
Berries are highly perishable and susceptible to spoilage, resulting in significant food and economic losses. The use of chemicals in traditional postharvest protection techniques can harm both human health and the environment. Consequently, there is an increasing interest in creating environmentally friendly solutions for postharvest protection. This article discusses various approaches, including the use of "green" chemical compounds such as ozone and peracetic acid, biocontrol agents, physical treatments, and modern technologies such as the use of nanostructures and molecular tools. The potential of these alternatives is evaluated in terms of their effect on microbial growth, nutritional value, and physicochemical and sensorial properties of the berries. Moreover, the development of nanotechnology, molecular biology, and artificial intelligence offers a wide range of opportunities to develop formulations using nanostructures, improving the functionality of the coatings by enhancing their physicochemical and antimicrobial properties and providing protection to bioactive compounds. Some challenges remain for their implementation into the food industry such as scale-up and regulatory policies. However, the use of sustainable postharvest protection methods can help to reduce the negative impacts of chemical treatments and improve the availability of safe and quality berries.
Collapse
Affiliation(s)
- Maricarmen Iñiguez-Moreno
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Reyna Berenice González-González
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Elda A. Flores-Contreras
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Rafael G. Araújo
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Wei Ning Chen
- Food Science and Technology Programme, Nanyang Technological University, 62 Nanyang Drive, Singapore 637459, Singapore;
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore 637459, Singapore
| | - Mariel Alfaro-Ponce
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Tlalpan, Mexico City 14380, Mexico;
| | - Hafiz M. N. Iqbal
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Elda M. Melchor-Martínez
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| | - Roberto Parra-Saldívar
- School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico; (M.I.-M.); (R.B.G.-G.); (E.A.F.-C.); (R.G.A.); (H.M.N.I.); (R.P.-S.)
- Institute of Advanced Materials for Sustainable Manufacturing, Tecnologico de Monterrey, Monterrey 64849, Mexico
| |
Collapse
|
13
|
Adainoo B, Thomas AL, Krishnaswamy K. A comparative study of edible coatings and freshness paper on the quality of fresh North American pawpaw ( Asimina triloba) fruits using TOPSIS-Shannon entropy analyses. Curr Res Food Sci 2023; 7:100541. [PMID: 37483277 PMCID: PMC10362080 DOI: 10.1016/j.crfs.2023.100541] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 05/10/2023] [Accepted: 06/25/2023] [Indexed: 07/25/2023] Open
Abstract
The North American pawpaw (Asimina triloba) is a tropical fruit that is known to be the largest edible fruit native to the United States. The fruit has remained uncommercialized because of the rapid changes in quality that occur after the fruit is harvested. However, only a few studies have evaluated the quality of the fruit during postharvest storage. This study aimed to assess the effect of different concentrations of chitosan and sodium alginate coatings, and freshness paper treatments on the quality characteristics of pawpaw fruits during storage and use TOPSIS-Shannon entropy analyses to determine which treatment best maintains the quality of the fruits from three cultivars. The results show that the chitosan coatings were more effective in slowing moisture loss in Sunflower fruits than in Susquehanna and 10-35 fruits over time. Similarly, the freshness paper treatment controlled moisture loss more effectively than sodium alginate coatings. The 10-35 fruits with 1% chitosan coating had very little change in skin color and physical appearance compared to all the other treatments. The TOPSIS-Shannon entropy analyses showed that the 10-35 fruits with 1% chitosan had the most stable quality over time, followed by the Susquehanna and Sunflower fruits with 2% chitosan coatings. The experimental data from different cultivars, treatments, and storage conditions, proved the shelf-life of pawpaw fruit could be extended from 5 days to 15-20 days depending on the cultivar. These findings will enable the creation of markets for pawpaw fruits and allow countries that grow them to generate revenue from this underutilized specialty crop.
Collapse
Affiliation(s)
- Bezalel Adainoo
- Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, USA
| | - Andrew L. Thomas
- Division of Plant Science and Technology, Southwest Research; Extension, and Education Center, University of Missouri, Mt. Vernon, MO, USA
| | - Kiruba Krishnaswamy
- Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, USA
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO, USA
| |
Collapse
|
14
|
Mushtaq A, Mohd Wani S, Malik A, Gull A, Ramniwas S, Ahmad Nayik G, Ercisli S, Alina Marc R, Ullah R, Bari A. Recent insights into Nanoemulsions: Their preparation, properties and applications. Food Chem X 2023; 18:100684. [PMID: 37131847 PMCID: PMC10149285 DOI: 10.1016/j.fochx.2023.100684] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 05/04/2023] Open
Abstract
The ever-increasing demand for healthy diet by consumers has prompted the research adopting cutting-edge methods that can maintain the quality of fruits and vegetables without the use of preservatives. Emulsion based coating approach has been regarded as a viable way to extend the shelf life of fresh produce. New opportunities are being created in a number of industries, (medicines, cosmetics and food) because of new advancements in the developing field of nanoemulsions. Nanoemulsion based methods are efficient for encapsulating the active ingredients including antioxidants, lipids, vitamins and antimicrobial agents owing to the small droplet size, stability and improved biological activity. This review provides an overview of recent developments in preserving the quality and safety of fresh-cut fruits & vegetables with nanoemulsion as a carrier of functional compounds (antimicrobial agents, antibrowning/antioxidants and texture enhancers). In addition, material and methods used for fabrication of the nanoemulsion is also described in this review. In addition, material and methods used for fabrication, of the nanoemulsion is also present.
Collapse
Affiliation(s)
- Abeeda Mushtaq
- Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e- Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Jammu and Kashmir, India
- Corresponding authors.
| | - A.R. Malik
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
- Corresponding authors.
| | - Amir Gull
- Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, J&K, India
- Corresponding authors.
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Romina Alina Marc
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Ahmed Bari
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| |
Collapse
|
15
|
Giosafatto CVL, Porta R. Advanced Biomaterials for Food Edible Coatings. Int J Mol Sci 2023; 24:9929. [PMID: 37373077 DOI: 10.3390/ijms24129929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 06/01/2023] [Indexed: 06/29/2023] Open
Abstract
The aim of this Special Issue is to highlight recent investigations on different biopolymers obtained from renewable sources for use as edible coatings [...].
Collapse
Affiliation(s)
- C Valeria L Giosafatto
- Department of Chemical Sciences, University of Naples Federico II, Via Cynthia, 80126 Naples, Italy
| | - Raffaele Porta
- Department of Chemical Sciences, University of Naples Federico II, Via Cynthia, 80126 Naples, Italy
| |
Collapse
|
16
|
Nikolić J, Ivančić A, Klačić T, Kovačević D. Synthetic versus Natural Precursor Layer: A Study on the Properties of Biocompatible Chitosan/Carboxymethyl Cellulose Nanofilms. ACS OMEGA 2023; 8:20031-20041. [PMID: 37305256 PMCID: PMC10249384 DOI: 10.1021/acsomega.3c02281] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Accepted: 05/11/2023] [Indexed: 06/13/2023]
Abstract
Polyelectrolyte multilayers are nanofilms with vast applications in numerous areas such as medicine and food industry. Recently, they have been getting a lot of attention as potential food coatings for the prevention of fruit decay during transportation and storage, and therefore the coatings need to be biocompatible. In this study, we fabricated thin films made of biocompatible polyelectrolytes, positively charged polysaccharide chitosan, and negatively charged carboxymethyl cellulose on a model silica surface. Typically, to enhance the properties of the prepared nanofilms, the first layer (precursor layer) of poly(ethyleneimine) is used. However, for the construction of completely biocompatible coatings, this could be problematic due to potential toxicity. This study offers an option for a viable candidate as a replacement precursor layer: chitosan itself was adsorbed from a more concentrated solution. In the case of chitosan/carboxymethyl cellulose films, using chitosan over poly(ethyleneimine) as a precursor layer has shown a twofold increase in film thickness, as well as an increase in film roughness. In addition, these properties can be tuned by the presence of a biocompatible background salt (e.g., sodium chloride) in the deposition solution that has proven to change the film thickness and surface roughness depending on the salt concentration. Such a straightforward way of tuning the properties of these films combined with their biocompatibility makes this precursor material a prime candidate for use as a potential food coating.
Collapse
|
17
|
Stura I, Munir Z, Cavallo L, Torri L, Mandras N, Banche G, Spagnolo R, Pertusio R, Cavalli R, Guiot C. Combining Blue Light and Yellow Curcumin to Obtain a "Green" Tool for Berry Preservation against Bacterial Contamination: A Preliminary Investigation. Foods 2023; 12:foods12102038. [PMID: 37238856 DOI: 10.3390/foods12102038] [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: 03/21/2023] [Revised: 04/27/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
Background: According to recent studies, tens of millions of tons of fruit are wasted each year in Europe in primary production and home/service consumption. Among fruits, berries are most critical because they have a shorter shelf life and a softer, more delicate, and often edible skin. Curcumin is a natural polyphenolic compound extracted from the spice turmeric (Curcuma longa L.) which exhibits antioxidant, photophysical, and antimicrobial properties that can be further enhanced by photodynamic inactivation of pathogens when irradiated with blue or ultraviolet light. Materials and methods: Multiple experiments were performed in which berry samples were sprayed with a complex of β-cyclodextrin containing 0.5 or 1 mg/mL of curcumin. Photodynamic inactivation was induced by irradiation with blue LED light. Antimicrobial effectiveness was assessed with microbiological assays. The expected effects of oxidation, curcumin solution deterioration, and alteration of the volatile compounds were investigated as well. Results: The treatment with photoactivated curcumin solutions reduced the bacterial load (3.1 vs. 2.5 colony forming units/mL (UFC/ml) in the control and treated groups; p-value = 0.01), without altering the fruit organoleptic and antioxidant properties. Conclusions: The explored method is a promising approach to extend berries' shelf life in an easy and green way. However, further investigations of the preservation and general properties of treated berries are still needed.
Collapse
Affiliation(s)
- Ilaria Stura
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
| | - Zunaira Munir
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
| | - Lorenza Cavallo
- Department of Public Health and Pediatric Sciences, University of Turin, 10126 Torino, Italy
| | - Luisa Torri
- University of Gastronomic Sciences, 12042 Pollenzo, Italy
| | - Narcisa Mandras
- Department of Public Health and Pediatric Sciences, University of Turin, 10126 Torino, Italy
| | - Giuliana Banche
- Department of Public Health and Pediatric Sciences, University of Turin, 10126 Torino, Italy
| | - Rita Spagnolo
- Department of Drug Sciences and Technologies, University of Turin, 10125 Torino, Italy
| | - Raffaele Pertusio
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
| | - Roberta Cavalli
- Department of Drug Sciences and Technologies, University of Turin, 10125 Torino, Italy
| | - Caterina Guiot
- Department of Neurosciences, University of Turin, 10125 Torino, Italy
| |
Collapse
|
18
|
Islam F, Saeed F, Afzaal M, Hussain M, Ikram A, Khalid MA. Food grade nanoemulsions: promising delivery systems for functional ingredients. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1461-1471. [PMID: 37033316 PMCID: PMC10076486 DOI: 10.1007/s13197-022-05387-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/19/2022] [Accepted: 01/26/2022] [Indexed: 01/08/2023]
Abstract
Nano-emulsions are receiving great attention in various industries, especially in the food sector. Peculiar properties of nano-sized droplets and high surface area are most suited for the development and delivery of functional ingredients. Nano-emulsions systems are suitable for encapsulation, protection, improving bioavailability, and target release of sensitive functional compounds. Nano-emulsions have promising potential for the delivery of nutraceuticals, probiotics, flavors, and colors. Nano-emulsions with active ingredients (antimicrobials) have a key part in ensuring food safety, nutrition, and quality of food. Nanoemulsions can also be used for biodegradable coating, packaging, antimicrobial coating, and quality and shelf life enhancement of different foods. The current review includes an overview of nanotechnology nano-emulsions, materials, techniques for formulation & production of nano-emulsions for food and nutrition. Furthermore, the analytical approaches used for the characterization of nano-emulsions and finally, the applications and limitations of nano-emulsions in the food industry are discussed in detail. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05387-3.
Collapse
Affiliation(s)
- Fakhar Islam
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ali Ikram
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | | |
Collapse
|
19
|
Kishore A, Mithul Aravind S, Singh A. Bionanocomposites for active and smart food packaging: A review on its application, safety, and health aspects. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
|
20
|
Cruz-Monterrosa RG, Rayas-Amor AA, González-Reza RM, Zambrano-Zaragoza ML, Aguilar-Toalá JE, Liceaga AM. Application of Polysaccharide-Based Edible Coatings on Fruits and Vegetables: Improvement of Food Quality and Bioactivities. POLYSACCHARIDES 2023. [DOI: 10.3390/polysaccharides4020008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023] Open
Abstract
Most foods derived from plant origin are very nutritious but highly perishable products. Nowadays, the food industry is focusing on the development of efficient preservation strategies as viable alternatives to traditional packaging and chemical treatments. Hence, polysaccharide-based edible coatings have been proposed because of their properties of controlled release of food additives and the protection of sensitive compounds in coated foods. Thus, this technology has allowed for improving the quality parameters and extends the shelf life of fruits and vegetables through positive effects on enzyme activities, physicochemical characteristics (e.g., color, pH, firmness, weight, soluble solids), microbial load, and nutritional and sensory properties of coated foods. Additionally, some bioactive compounds have been incorporated into polysaccharide-based edible coatings, showing remarkable antioxidant and antimicrobial properties. Thus, polysaccharide-based edible coatings incorporated with bioactive compounds can be used not only as an efficient preservation strategy but also may play a vital role in human health when consumed with the food. The main objective of this review is to provide a comprehensive overview of materials commonly used in the preparation of polysaccharide-based edible coatings, including the main bioactive compounds that can be incorporated into edible coatings, which have shown specific bioactivities.
Collapse
|
21
|
Thu Tran H, Xuan LE C, Ngoc Tran MT, Thuy Nguyen TN, Pham N, Vu D. Nano selenium–alginate edible coating extends hydroponic strawberry shelf life and provides selenium fortification as a micro-nutrient. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
|
22
|
Effect of Chitosan-Based Natural Products Nanocoatings on Green Bell Peppers During Storage. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03022-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
|
23
|
Anean HA, Mallasiy LO, Bader DMD, Shaat HA. Nano Edible Coatings and Films Combined with Zinc Oxide and Pomegranate Peel Active Phenol Compounds Has Been to Extend the Shelf Life of Minimally Processed Pomegranates. MATERIALS (BASEL, SWITZERLAND) 2023; 16:1569. [PMID: 36837201 PMCID: PMC9965157 DOI: 10.3390/ma16041569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 09/25/2022] [Accepted: 10/09/2022] [Indexed: 06/18/2023]
Abstract
Edible coating and film from chitosan and incorporating it with the action of ZnONPs on active phenol compounds from extracts of pomegranate peel (PPE) The physical and chemical properties of edible films composed of zinc oxide ZnONPs and active phenol compounds extracted from pomegranate peel (PPE) were investigated. Adding ZnONPs with active phenol compounds from extracted pomegranate peel(PPE) to chitosan films can provide safe edible films, decrease microbial growth and consequently prolong the shelf life of pomegranates, as well as improve the physiochemical stability of the pomegranate. The substances used in this experiment were film with a (A) extract of pomegranate peels (PPE), 5% (0.1%), (B)ZnONPs 1% (0.02%), (C) ZnONPs 2% (0.04%), (D) ZnONPs 3% (0.06%), (E) ZnONPs 1%/PPE1% (0.02%), (F) ZnONPs 2%/PPE2% (0.04%), (G) ZnONPs 3%/PPE3% (0.06%) wt% of chitosan on quality attributes and prolonging the shelf life of pomegranates were stored in plastic containers at 2 °C and 90-95% relative humidity for 20 days. The treatments of (G) ZnONPs 3%/PPE3% (0.06%) loaded on chitosan as well as chitosan and (D) ZnONPs 3% (0.06%) reduced the weight loss, had excellent microbial count until 20 days of storage, and recorded the lowest microbial count and mould & yeast colonies. Other chemical properties, such as total soluble solids content, acidity, anthocyanin content, firmness, and ascorbic acid, were investigated. Results indicated that ZnONPs 3%/PPE3% (0.06%) loaded on chitosan or ZnONPs 3% (0.06%) are the best treatments for preserving pomegranate arils. It was found that the best measurements were that the film-forming nan emulsion solutions decreased by E% 110 nm and B% 134 nm. Nano followed treatment, F% 188.7 nm, compared to nano edible films, which were A 0% 1312 nm.
Collapse
Affiliation(s)
- Hosam Aboul Anean
- Food Engineering and Packaging Department, Food Technology Research Institute (FTRI), Agriculture Research Center (ARC), Giza 12619, Egypt
| | - L. O. Mallasiy
- Department of Home Economics, Faculty of Science and Arts in Tihama, King Khalid University, Muhayil Asir 61913, Saudi Arabia
| | - Dina M. D. Bader
- Chemistry Department, Muhayil College of Science and Arts, King Khalid University, Muhayil Asir 61913, Saudi Arabia
| | - Heba A. Shaat
- Food Science and Technology Department, Faculty of Home Economic, Al-Azhar University, Tanta 31732, Egypt
| |
Collapse
|
24
|
Contribution of Hydroxypropyl Methylcellulose to the Composite Edible Films and Coatings Properties. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03013-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
25
|
Ojeda-Piedra SA, Zambrano-Zaragoza ML, González-Reza RM, García-Betanzos CI, Real-Sandoval SA, Quintanar-Guerrero D. Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238187. [PMID: 36500284 PMCID: PMC9738418 DOI: 10.3390/molecules27238187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/15/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022]
Abstract
Consumers today demand the use of natural additives and preservatives in all fresh and processed foods, including meat and meat products. Meat, however, is highly susceptible to oxidation and microbial growth that cause rapid spoilage. Essential oils are natural preservatives used in meat and meat products. While they provide antioxidant and antimicrobial properties, they also present certain disadvantages, as their intense flavor can affect the sensory properties of meat, they are subject to degradation under certain environmental conditions, and have low solubility in water. Different methods of incorporation have been tested to address these issues. Solutions suggested to date include nanotechnological processes in which essential oils are encapsulated into a lipid or biopolymer matrix that reduces the required dose and allows the formation of modified release systems. This review focuses on recent studies on applications of nano-encapsulated essential oils as sources of natural preservation systems that prevent meat spoilage. The studies are critically analyzed considering their effectiveness in the nanostructuring of essential oils and improvements in the quality of meat and meat products by focusing on the control of oxidation reactions and microbial growth to increase food safety and ensure innocuity.
Collapse
Affiliation(s)
- Sergio A. Ojeda-Piedra
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - María L. Zambrano-Zaragoza
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
- Correspondence: ; Tel.: +52-5556232065
| | - Ricardo M. González-Reza
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - Claudia I. García-Betanzos
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - Samantha A. Real-Sandoval
- Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54714, Mexico
| | - David Quintanar-Guerrero
- Laboratorio de Posgrado en Tecnología Farmacéutica Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli CP 54745, Mexico
| |
Collapse
|
26
|
Physicochemical characterisations of nanoencapsulated Eucalyptus globulus oil with gum Arabic and gum Arabic nanocapsule and their biocontrol effect on anthracnose disease of Syzygium malaccense Fruits. SCIENTIFIC AFRICAN 2022. [DOI: 10.1016/j.sciaf.2022.e01421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
27
|
Shah IH, Manzoor MA, Sabir IA, Ashraf M, Gulzar S, Chang L, Zhang Y. A green and environmental sustainable approach to synthesis the Mn oxide nanomaterial from Punica granatum leaf extracts and its in vitro biological applications. ENVIRONMENTAL MONITORING AND ASSESSMENT 2022; 194:921. [PMID: 36258134 DOI: 10.1007/s10661-022-10606-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Accepted: 10/07/2022] [Indexed: 06/16/2023]
Abstract
Pathogenic fungal infections in fruit cause economic losses and have deleterious effects on human health globally. Despite the low pH and high water contents of vegetables and fresh, ripened fruits, they are prone to fungal and bacterial diseases. The ever-increasing resistance of phytopathogens toward pesticides, fungicides and bactericides has resulted in substantial threats to plant growth and production in recent years. However, plant-mediated nanoparticles are useful tools for combating parasitic fungi and bacteria. Herein, we synthesized biogenic manganese oxide nanoparticles (MnONPs) from an extract of Punica granatum (P. granatum), and these nanoparticles showed significant antifungal and antibacterial activities. The production of MnONPs from plant extracts was confirmed by infrared spectroscopy (FTIR), X-ray diffraction (XRD) and UV visible spectroscopy (UV). The surface morphology and shape of the nanoparticles were characterized by scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Using a detached fruit method, the MnONPs were shown to exhibit significant antimicrobial activities against two bacterial strains, E. coli and S. aureus, and against the fungal species P. digitatum. The results revealed that the MnONPs had a minimum antimicrobial activity at 25 µg/mL and a maximum antimicrobial activity at 100 µg/mL against bacterial strains in lemon (citrus). Furthermore, the MnONPs exhibited significant ROS scavenging activity. Finally, inconclusive results from the green-synthesized MnONPs magnified their significant synergetic effects on the shelf life of tomatoes (Lycopercicum esculantum) and indicated that they could be used to counteract the phytopathological effects of postharvest fungal diseases in fruits and vegetables. Overall, this method of MnONPs synthesis is inexpensive, rapid and ecofriendly. MnONPs can be used as potential antimicrobial agents against different microbial species.
Collapse
Affiliation(s)
- Iftikhar Hussain Shah
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, People's Republic of China
| | - Muhammad Aamir Manzoor
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, People's Republic of China
- School of Life Sciences, Anhui Agricultural University, Hefei, 230036, China
| | - Irfan Ali Sabir
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, People's Republic of China
| | - Muhammad Ashraf
- National Key Laboratory of Plant Molecular Genetics, CAS Center for Excellence in Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences, Shanghai, China
| | - Shazma Gulzar
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, People's Republic of China
| | - Liying Chang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, People's Republic of China
| | - Yidong Zhang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, People's Republic of China.
| |
Collapse
|
28
|
Anwar MM, Aly SSH, Nasr EH, El-Sayed ESR. Improving carboxymethyl cellulose edible coating using ZnO nanoparticles from irradiated Alternaria tenuissima. AMB Express 2022; 12:116. [PMID: 36070053 PMCID: PMC9452608 DOI: 10.1186/s13568-022-01459-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Accepted: 08/30/2022] [Indexed: 11/29/2022] Open
Abstract
In this paper, gamma-irradiation was successfully used to intensify the yield of Zinc oxide nanoparticles (ZnONPs) produced by the fungus Alternariatenuissima as a sustainable and green process. The obtained data showed that 500 Gy of gamma-irradiation increased ZnONPs’ yield to approximately four-fold. The synthesized ZnONPs were then exploited to develop active Carboxymethyl Cellulose films by casting method at two different concentration of ZnONPs 0.5% and 1.0%. The physicochemical, mechanical, antioxidant, and antimicrobial properties of the prepared films were evaluated. The incorporation of ZnONPs in the Carboxymethyl Cellulose films had significantly decreased solubility (from 78.31% to 66.04% and 59.72%), water vapor permeability (from 0.475 g m−2 to 0.093 g m−2 and 0.026 g m−2), and oxygen transfer rate (from 24.7 × 10–2 to 2.3 × 10–2 and 1.8 × 10–2) of the respective prepared films. Meanwhile, tensile strength (from 183.2 MPa to 203.34 MPa and 235.94 MPa), elongation (from 13.0% to 62.5% and 83.7%), and Yang's modulus (from 325.344 to 1410.0 and 1814.96 MPa) of these films were increased. Moreover, the antioxidant and antimicrobial activities against several human and plant pathogens the prepared of Carboxymethyl Cellulose-ZnONPs films were significantly increased. In conclusion, the prepared Carboxymethyl Cellulose-ZnONPs films showed enhanced activities in comparison with Carboxymethyl Cellulose film without NPs. With these advantages, the fabricated Carboxymethyl Cellulose-ZnONPs films in this study could be effectively utilized as protective edible coating films of food products.
Collapse
Affiliation(s)
- Mervat M Anwar
- Plant Research Department, Nuclear Research Center, Egyptian Atomic Energy Authority, Cairo, Egypt.
| | - Sanaa S H Aly
- Food Engineering and Packaging Department, Food Technology Research Institute, Giza, Egypt
| | - Essam H Nasr
- Plant Research Department, Nuclear Research Center, Egyptian Atomic Energy Authority, Cairo, Egypt
| | - El-Sayed R El-Sayed
- Plant Research Department, Nuclear Research Center, Egyptian Atomic Energy Authority, Cairo, Egypt.
| |
Collapse
|
29
|
Alaş M, Doğan G, Yalcin MS, Ozdemir S, Genç R. Multicolor Emitting Carbon Dot-Reinforced PVA Composites as Edible Food Packaging Films and Coatings with Antimicrobial and UV-Blocking Properties. ACS OMEGA 2022; 7:29967-29983. [PMID: 36061643 PMCID: PMC9434783 DOI: 10.1021/acsomega.2c02984] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Accepted: 08/08/2022] [Indexed: 06/15/2023]
Abstract
Active food packaging has become attractive because of the possibility to provide a longer shelf-life by loading functional agents into the packages to maintain the quality of food products. Herein, photoluminescent and transparent polyvinyl alcohol (PVA)-based composites embedding multicolor fluorescent carbon dots (CD/PVA) were prepared by the solvent casting method. The prepared CDs emit a strong and stable fluorescence in solution while the CD/PVA composite films were transparent, flexible, and showed UV-blocking activity with a strong fluorescence emission. Blue color-emitting CDs showed the highest UV blockage at UVA (87.04%), UVB (87.04%), and UVC (92.22%) regions while PVA alone absorbed only less than 25% of the light in all UV regions. UV blockage capacity was shown to be decreased by half, in line with the emission color shift from blue to red. Thermal properties of the PVA film were improved by the addition of CDs to the polymer, and in vitro cell viability tests showed that none of the CDs were cytotoxic against the human lung fibroblast healthy cell line (MRC-F cells) when integrated into the PVA. The antimicrobial activity of CD/PVA nanofilms was qualitatively determined. The prepared films exhibited good antimicrobial activity against both Gram-positive and Gram-negative bacteria with mild antioxidant and metal chelating activity, and significant inhibition of biofilm formation with a strong link with emitted color and the concentration of the composites. Green- and red-emitting CD/PVA with the highest antimicrobial activity were then analyzed and compared with the plane PVA employing their effect on the shelf-life of strawberries as a model for perishable foods. Fresh strawberries dip coated with CD/PVA and PVA were monitored over time, and virtual evaluations showed that CDs/PVA film coating resulted in reduced weight and moisture loss and significantly inhibited the fungal growth and spoiling for over 6 days at RT and 12 days at fridge conditions maintaining the visual appearance and natural color of the fruit. The findings in this work indicated the potential of reported CD as non-cytotoxic, UV-blocking antimicrobial additives for the development of edible coatings and packages for their use in the food industry, as well as pharmaceutical and healthcare applications.
Collapse
Affiliation(s)
- Melis
Özge Alaş
- Department
of Chemical Engineering, Engineering Faculty, Mersin University, Mersin TR-33343, Turkey
| | - Gamze Doğan
- Faculty
of Engineering Department of Bioengineering, Izmir Institute of Technology, Urla-Izmir TR-35430, Turkey
| | - Mustafa Serkan Yalcin
- Department
of Chemistry and Chemical Processing Technologies, Technical Science
Vocational School, Mersin University, Mersin TR-33343, Yenisehir, Turkey
| | - Sadin Ozdemir
- Food
Processing Programme, Technical Science Vocational School, Mersin University, Mersin TR-33343, Yenisehir, Turkey
| | - Rükan Genç
- Department
of Chemical Engineering, Engineering Faculty, Mersin University, Mersin TR-33343, Turkey
- Nanotechnology
Research and Application Centre, Sabanci
University, Istanbul TR-34956, Turkey
| |
Collapse
|
30
|
Oliveira Filho JGD, Albiero BR, Calisto ÍH, Bertolo MRV, Oldoni FCA, Egea MB, Bogusz Junior S, de Azeredo HMC, Ferreira MD. Bio-nanocomposite edible coatings based on arrowroot starch/cellulose nanocrystals/carnauba wax nanoemulsion containing essential oils to preserve quality and improve shelf life of strawberry. Int J Biol Macromol 2022; 219:812-823. [PMID: 35963346 DOI: 10.1016/j.ijbiomac.2022.08.049] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 07/22/2022] [Accepted: 08/07/2022] [Indexed: 11/16/2022]
Abstract
This study investigated the effects of bio-nanocomposite coatings developed using arrowroot starch (AA), cellulose nanocrystals (CNC), carnauba wax nanoemulsion (CWN), and Cymbopogon martinii and Mentha spicata essential oils (CEO and MEO, respectively) on the physicochemical, microbiological, bioactive, antioxidant, and aromatic characteristics of strawberries cv. 'Oso Grande' in refrigerated storage for 12 days. The coatings improved the shelf life and stability of strawberries, minimizing their weight loss (2.6-3.9 %), as well as changes in color and texture (except for those coated with CEO), titratable acidity, pH, soluble solids, anthocyanins, phenolic compounds, ascorbic acid content, and antioxidant activity compared with uncoated control strawberries. The bio-nanocomposite coatings containing MEO and CEO also exhibited antimicrobial activity, reduced visible fungal deterioration (40-60 %), and reduced microbial load (3.59-4.03 log CFU g-1 for mesophilic aerobic bacteria and 4.45-5.22 log CFU g-1 for fungi and yeast) during storage. They also significantly reduced the severity of decay caused by inoculation with Botrytis cinerea or Rhizopus stolonifer. The coatings altered the volatile profile of the fruits during storage, decreasing aldehyde and alcohol concentrations and increasing ester concentrations. Thus, these bio-nanocomposite coatings, especially those containing MEO, can be used as antimicrobial coating materials to preserve the post-harvest quality of fresh strawberries.
Collapse
Affiliation(s)
| | - Beatriz Regina Albiero
- University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), São Carlos, SP, Brazil
| | | | | | | | - Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, GO, Brazil
| | - Stanislau Bogusz Junior
- University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), São Carlos, SP, Brazil
| | | | - Marcos David Ferreira
- Brazilian Agricultural Research Corporation, Embrapa Instrumentation, São Carlos, SP, Brazil
| |
Collapse
|
31
|
Pratap Singh D, Packirisamy G. Biopolymer based edible coating for enhancing the shelf life of horticulture products. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100085. [PMID: 35415673 PMCID: PMC8991528 DOI: 10.1016/j.fochms.2022.100085] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 01/02/2022] [Accepted: 02/04/2022] [Indexed: 12/16/2022]
Abstract
Silk-fibroin based edible coating to enhance the shelf-life of perishable food This edible coating iscost-effective, biodegradable, and non-toxic. Coating can be prepared in two ways: nanofiber-based coating and dip-coating. Coating maintainstexture,stiffness and nutrient content of food for longtime.
As per the report of the United Nations, half of the fruits and vegetables loses annually. Industries are trying to reduce the postharvest loss by using coatings. Wax coating is the most preferred way to preserve fruits and veggies. Sometimes wax is mixed with some chemical compounds that are known to be carcinogenic. Recently many edible films have been developed using natural polymers to enhance the shelf life of food. The edible films act as a barrier between the food and the external environment to prevent the direct interaction of food with atmospheric gases and microbes, which reduce the rate of respiration, keeping the food fresh for an extended period. But, the cost of edible biofilms is high and restricted at the industrial level; the local fruits and vegetable vendors are not able to buy such costly biofilms. We have developed the solution for dip-coating and nanofiber coating using a blend of silk fibroin, PVA, honey and curcumin, which is a cost-effective method for fruits and vegetable vendors. The material used for coating is FDA approved. The techniques utilized for synthesizing the biofilm are electrospinning and dip-coating. Coating found to increase the shelf-life of fruits and vegetables.
Collapse
Affiliation(s)
- Dravin Pratap Singh
- Nanobiotechnology Laboratory, Centre for Nanotechnology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| | - Gopinath Packirisamy
- Nanobiotechnology Laboratory, Centre for Nanotechnology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India.,Department of Biosciences and Bioengineering, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India
| |
Collapse
|
32
|
Characteristics and Antibacterial Effect of Chitosan Coating Nanoemulsion Containing Zataria multiflora and Bunium persicum Essential Oils Against Listeria monocytogenes. Jundishapur J Nat Pharm Prod 2022. [DOI: 10.5812/jjnpp-120819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Background: Nowadays, finding natural compounds with antimicrobial properties against pathogens is very important, especially for the food and drug industries. Objectives: The antibacterial activity of chitosan coatings nanoemulsion (NE) containing Zataria multiflora and Bunium persicum essential oils (EOs) was evaluated in a food model (chicken breast fillets) during 15 days of refrigerated storage. Methods: The chicken breast fillets were divided into seven groups: control, chitosan 2%, sonicated chitosan 2%, chitosan NE coating containing Z. muitiflora EO (ZMEO, 0.5%, and 1 %) and chitosan NE coating containing B. persicum EO (BPEO, 0.5%, and 1 %). Characteristics of chitosan NE coatings containing EOs were analyzed. Moreover, the antimicrobial activity of coatings against Listeria monocytogenes was investigated. Results: The results showed good properties of the NE coatings. The analysis of EOs revealed that the major components for ZMEO were carvacrol (51.55%) and thymol (25.49%). In addition, the main components of BPEO were p-cumic aldehyde (38.39%) and p-cymene (18.36%). All treatments exhibited antimicrobial properties; however, the best result was recorded for chitosan NE coating containing 1% ZMEO, which was the lowest amount of L. monocytogenes (7.61 Log CFU/g). Moreover, L. monocytogenes analysis for chitosan NE coating containing 1% BPEO samples was 7.73 Log CFU/g. Conclusions: Therefore, based on the results of this study, chitosan NE coating containing ZMEO and BPEO as natural preservatives can be recommended for meat products, especially chicken meats.
Collapse
|
33
|
Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products. Foods 2022; 11:foods11142150. [PMID: 35885393 PMCID: PMC9317627 DOI: 10.3390/foods11142150] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/14/2022] [Accepted: 07/18/2022] [Indexed: 02/07/2023] Open
Abstract
Due to their high water, lipid, and protein content, meat and meat products are highly perishable. The principal spoilage mechanisms involved are protein and lipid oxidation and deterioration caused by microbial growth. Therefore, efforts are ongoing to ensure food safety and increase shelf life. The development of low-cost, innovative, eco-friendly approaches, such as nanotechnology, using non-toxic, inexpensive, FDA-approved ingredients is reducing the incorporation of chemical additives while enhancing effectiveness and functionality. This review focuses on advances in the incorporation of natural additives that increase the shelf life of meat and meat products through the application of nanosystems. The main solvent-free preparation methods are reviewed, including those that involve mixing organic–inorganic or organic–organic compounds with such natural substances as essential oils and plant extracts. The performance of these additives is analyzed in terms of their antioxidant effect when applied directly to meat as edible coatings or marinades, and during manufacturing processes. The review concludes that nanotechnology represents an excellent option for the efficient design of new meat products with enhanced characteristics.
Collapse
|
34
|
Montone AMI, Malvano F, Pham PL, Cinquanta L, Capparelli R, Capuano F, Albanese D. Alginate‐based coatings charged with hydroxyapatite and quercetin for fresh‐cut papaya shelf life. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15860] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
| | - Francesca Malvano
- Department of Industrial Engineering University of Salerno Fisciano Italy
| | - Phuong Ly Pham
- Department of Industrial Engineering University of Salerno Fisciano Italy
| | - Luciano Cinquanta
- Department of Agricultural, Food and Forest Sciences University of Palermo Palermo Italy
| | - Rosanna Capparelli
- Department of Agriculture University of Naples “Federico II” Portici (Naples) Italy
| | - Federico Capuano
- Department of Food Inspection Istituto Zooprofilattico Sperimentale del Mezzogiorno Portici (Naples) Italy
| | - Donatella Albanese
- Department of Industrial Engineering University of Salerno Fisciano Italy
| |
Collapse
|
35
|
Improvement in properties of edible film through non-thermal treatments and nanocomposite materials: A review. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100843] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
36
|
Mei L, Ji Q, Jin Z, Guo T, Yu K, Ding W, Liu C, Wu Y, Zhang N. Nano-microencapsulation of tea seed oil via modified complex coacervation with propolis and phosphatidylcholine for improving antioxidant activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
37
|
Malvano F, Montone AMI, Capuano F, Colletti C, Roveri N, Albanese D, Capparelli R. Effects of active alginate edible coating enriched with hydroxyapatite-quercetin complexes during the cold storage of fresh chicken fillets. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100847] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
38
|
Effect of Chitosan Nanoparticles as Edible Coating on the Storability and Quality of Apricot Fruits. Polymers (Basel) 2022; 14:polym14112227. [PMID: 35683900 PMCID: PMC9183006 DOI: 10.3390/polym14112227] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/23/2022] [Accepted: 05/27/2022] [Indexed: 02/04/2023] Open
Abstract
Apricots are a fragile fruit that rots quickly after harvest. Therefore, they have a short shelf-life. The purpose of this work is to determine the effect of coatings containing chitosan (CH) as well as its nanoparticles (CHNPs) as thin films on the quality and shelf-life of apricots stored at room (25 ± 3 °C) and cold (5 ± 1 °C) temperatures. The physical, chemical, and sensorial changes that occurred during storage were assessed, and the shelf-life was estimated. Transmission electron microscopy was used to examine the size and shape of the nanoparticle. The nanoparticles had a spherical shape with an average diameter of 16.4 nm. During the storage of the apricots, those treated with CHNPs showed an obvious decrease in weight loss, decay percent, total soluble solids, and lipid peroxidation, whereas total acidity, ascorbic acid, and carotenoid content were higher than those in the fruits treated with CH and the untreated fruits (control). The findings of the sensory evaluation revealed a significant difference in the overall acceptability scores between the samples treated with CHNPs and the other samples. Finally, it was found that CHNP coatings improved the qualitative features of the apricots and extended their shelf-life for up to 9 days at room temperature storage and for 30 days in cold storage.
Collapse
|
39
|
|
40
|
Yadav A, Kumar N, Upadhyay A, Sethi S, Singh A. Edible coating as postharvest management strategy for shelf-life extension of fresh tomato (Solanum lycopersicum L.): An overview. J Food Sci 2022; 87:2256-2290. [PMID: 35502679 DOI: 10.1111/1750-3841.16145] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 01/01/2023]
Abstract
Tomato is considered as one of the most grown horticultural crops having a short shelf-life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and mechanical damage, resulting in huge postharvest losses. Recently, the use of edible coatings has been seen as a promising environment friendly and sustainable technology for preserving the quality attributes and prolonging the shelf-life of tomato during storage. Although a lot of literature is available on the aspects of edible coating for fresh produce, especially stone and tropical fruits, but there is no dedicated comprehensive review that specifically addresses the requirements of edible coatings for whole fresh tomato. This review aims to provide the information about the desirable coating property requirements specific to tomato and summarizes or analyzes the recent studies conducted on the application of edible coating on tomato. The article also deals with recent trends on utilization of bioactive compounds as well as nanotechnological approaches for improving the performance and functionality of coating materials used for tomato. However, the edible coating technology for tomato is still at infancy state, and adoption of technology on a commercial scale requires economic viability and large-scale consumer acceptability.
Collapse
Affiliation(s)
- Ajay Yadav
- Agro Produce Processing Division, ICAR-Central Institute if Agricultural Engineering, Bhopal, Madhya Pradesh, India.,Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Shruti Sethi
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Anurag Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| |
Collapse
|
41
|
Kaur G, Singh A. Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1878-1888. [PMID: 35531392 PMCID: PMC9046491 DOI: 10.1007/s13197-021-05202-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2021] [Accepted: 07/05/2021] [Indexed: 11/29/2022]
Abstract
Clove and cinnamon based nanoemulsions (NE) were prepared with different levels of soy lecithin as a surfactant employing ultrasonication treatment. Increase in surfactant levels decreased the particle size (PS), polydispersity index (PDI) and zeta potential in both the NE. Cinnamon and clove based nanoemulsions were optimized at 1.5 and 2.0% SL, respectively based on their PS and PDI value. Nanoemulsions having the highest thermo stability were further selected to coat the muffin samples. NE Coated and uncoated muffins were evaluated for changes in density, moisture content, water activity, weight loss, texture, antioxidant activity, microbial activity and sensory scores during storage. NE coating significantly increased antioxidant activity of muffins by 26.89% (Cinnamon oil NE) and 37.31% (Clove oil NE). Furthermore during storage, coating of NE maintains the texture of the muffins, reduce the weight loss, density and moisture content to a greater extent in comparison to uncoated muffins. Antioxidant activity and total plate count of clove oil NE coated muffins were significantly higher than cinnamon oil NE coated muffins and while both the NE coating also effectively facilitated in extending the shelf life up to 6 days without any quality deterioration, which facilitated their use as a functional ingredient.
Collapse
Affiliation(s)
| | - Arashdeep Singh
- Department. of Food Science and Technology, PAU, Ludhiana, Punjab India
| |
Collapse
|
42
|
Hussain A. Therapeutic applications of engineered chimeric antigen receptors-T cell for cancer therapy. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2022. [DOI: 10.1186/s43088-022-00238-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Abstract
Background
Findings of new targeted treatments with adequate safety evaluations are essential for better cancer cures and mortality rates. Immunotherapy holds promise for patients with relapsed disease, with the ability to elicit long-term remissions. Emerging promising clinical results in B-cell malignancy using gene-altered T-lymphocytes uttering chimeric antigen receptors have sparked a lot of interest. This treatment could open the path for a major difference in the way we treat tumors that are resistant or recurring.
Main body
Genetically altered T cells used to produce tumor-specific chimeric antigen receptors are resurrected fields of adoptive cell therapy by demonstrating remarkable success in the treatment of malignant tumors. Because of the molecular complexity of chimeric antigen receptors-T cells, a variety of engineering approaches to improve safety and effectiveness are necessary to realize larger therapeutic uses. In this study, we investigate new strategies for enhancing chimeric antigen receptors-T cell therapy by altering chimeric antigen receptors proteins, T lymphocytes, and their relations with another solid tumor microenvironment (TME) aspects. Furthermore, examine the potential region of chimeric antigen receptors-T cells therapy to become a most effective treatment modality, taking into account the basic and clinical and practical aspect.
Short conclusions
Chimeric antigen receptors-T cells have shown promise in the therapy of hematological cancers. Recent advancements in protein and cell editing, as well as genome-editing technologies, have paved the way for multilayered T cell therapy techniques that can address numerous important demands. At around the same time, there is crosstalk between various intended aspects within the chimeric antigen receptors-T cell diverse biological complexity and possibilities. These breakthroughs substantially improve the ability to comprehend these complex interactions in future solid tumor chimeric antigen receptor-T cell treatment and open up new treatment options for patients that are currently incurable.
Collapse
|
43
|
Abstract
Metal nanoparticles (NPs) are increasingly being used in many areas, e.g., industry, pharmacy, and biomedical engineering. NPs can be obtained through chemical and biological synthesis or using physical methods. AgNPs, AuNPs, CuNPs, FeNPs, MgNPs, SnO2NPs, TiO2NPs, and ZnONPs are the most commonly synthesized metal nanoparticles. Many of them have anti-microbial properties and documented activity supported by many tests against some species of pathogenic bacteria, viruses, and fungi. AgNPs, which are used for the production of commercial self-sterilizing packages, are one of the best-explored nanoparticles. Moreover, the EFSA has approved the use of small doses of silver nanoparticles (0.05 mg Ag·kg−1) to food products. Recent studies have shown that metal NPs can be used for the production of coatings to prevent the spread of the SARS-CoV-2 virus, which has caused the global pandemic. Some nanoparticles (e.g., ZnONPs and MgONPs) have the Generally Recognized As Safe (GRAS) status, i.e., they are considered safe for consumption and can be used for the production of edible coatings, protecting food against spoilage. Promising results have been obtained in research on the use of more than one type of nanometals, which prevents the development of pathogen resistance through various mechanisms of inactivation thereof.
Collapse
|
44
|
Contribution of Nanoscience Research in Antioxidants Delivery Used in Nutricosmetic Sector. Antioxidants (Basel) 2022; 11:antiox11030563. [PMID: 35326212 PMCID: PMC8944742 DOI: 10.3390/antiox11030563] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/08/2022] [Accepted: 03/15/2022] [Indexed: 11/25/2022] Open
Abstract
Nanoscience applications in the food and cosmetic industry offer many potential benefits for consumers and society. Nanotechnologies permit the manipulation of matter at the nanoscale level, resulting in new properties and characteristics useful in food and cosmetic production, processing, packaging, and storage. Nanotechnology protects sensitive bioactive compounds, improves their bioavailability and water solubility, guarantees their release at a site of action, avoids contact with other constituents, and masks unpleasant taste. Biopolymeric nanoparticles, nanofibers, nanoemulsions, nanocapsules, and colloids are delivery systems used to produce food supplements and cosmetics. There are no barriers to nanoscience applications in food supplements and cosmetic industries, although the toxicity of nano-sized delivery systems is not clear. The physicochemical and toxicological characterization of nanoscale delivery systems used by the nutricosmeceutic industry is reviewed in this work.
Collapse
|
45
|
Essential oils as natural antimicrobials for application in edible coatings for minimally processed apple and melon: A review on antimicrobial activity and characteristics of food models. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100781] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
46
|
Effects of Gum Arabic Coatings Enriched with Lemongrass Essential Oil and Pomegranate Peel Extract on Quality Maintenance of Pomegranate Whole Fruit and Arils. Foods 2022; 11:foods11040593. [PMID: 35206069 PMCID: PMC8871292 DOI: 10.3390/foods11040593] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/11/2022] [Accepted: 02/15/2022] [Indexed: 11/18/2022] Open
Abstract
The effects of gum arabic coatings combined with lemongrass oil and/or pomegranate peel extract on freshly harvested mature ‘Wonderful’ pomegranate fruit were studied. Fruit were coated with gum arabic (GA) (1.5% w/v) alone or enriched with lemongrass oil (LM) (0.1% v/v) and/or pomegranate peel extract (PP) (1% w/v). Fruit were packed into standard open top ventilated cartons (dimensions: 0.40 m long, 0.30 m wide and 0.12 m high), and stored for 6 weeks at 5 ± 1 °C (90% RH). Evaluations were made every 2 weeks of cold storage and after 5 d of shelf life (20 °C and 65% RH). Fruit coated with GA + PP (4.09%) and GA + PP + LM (4.21%) coatings recorded the least cumulative weight loss compared to the uncoated control (9.87%). After 6 weeks, uncoated control and GA + PP + LM recorded the highest (24.55 mg CO2Kg−1h−1) and lowest (10.76 mg CO2Kg−1h−1) respiration rate, respectively. Coating treatments reduced the incidence of decay and treatments GA + LM + PP and GA + PP recorded the highest total flavonoid content between 2 and 6 weeks of storage. The findings suggest that GA coatings with/without LM and PP can be a beneficial postharvest treatment for ‘Wonderful’ pomegranates to reduce weight loss and decay development during cold storage.
Collapse
|
47
|
Kong I, Degraeve P, Pui LP. Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review. Foods 2022; 11:foods11040555. [PMID: 35206032 PMCID: PMC8871330 DOI: 10.3390/foods11040555] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/19/2022] [Accepted: 01/19/2022] [Indexed: 02/04/2023] Open
Abstract
Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. This review provides an overview of the physico-chemical and mechanical properties of polysaccharide-based edible films incorporated with EOs nanoemulsions and of their application to the preservation of different food types. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation.
Collapse
Affiliation(s)
- Ianne Kong
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia;
| | - Pascal Degraeve
- BioDyMIA Research Unit, Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 rue Henri de Boissieu, F-01 000 Bourg en Bresse, France;
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia;
- Correspondence:
| |
Collapse
|
48
|
Suriati L, Utama IMS, Harsojuwono BA, Gunam IBW. Effect of Additives on Surface Tension, Viscosity, Transparency and Morphology Structure of Aloe vera Gel-Based Coating. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.831671] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
Coating is a new trend for extending shelf-life and reducing postharvest damage to fruits currently. Aloe vera gel-based (AVG) coating is made by adding citric acid, ascorbic acid and potassium sorbate. The additive increases the stability of AVG coating. This research aims to determine the effect of additives on the surface tension, viscosity, transparency and morphology structure of AVG coating. The observation used a completely random design one factor with three replicates. Formulation of AVG coating uses additives involving citric acid, ascorbic acid, potassium sorbate and the mixture of additives, concentrations of 0.15%. Observations are made periodically on days 0, 5, 10 and 15. The type and concentration of additives affect the surface tension, viscosity, transparency and morphology structure of AVG coating. The best formulation of AVG coating for 15 days of storage is a mixture of additives (citric acid, ascorbic acid and potassium sorbate) with a concentration of 0.15% applied on the surface of the fruits. The best numeric value of AVG coating surface tension is 0.122 N/m, acidity 4.22, viscosity 96.03 mPa.s, color L* 19.51 and point of transparency 84.40. The combination of the three additives produced a clear, transparent white coating appearance and the potential to extend the shelf-life of fruit.
Collapse
|
49
|
Pushparaj K, Liu WC, Meyyazhagan A, Orlacchio A, Pappusamy M, Vadivalagan C, Robert AA, Arumugam VA, Kamyab H, Klemeš JJ, Khademi T, Mesbah M, Chelliapan S, Balasubramanian B. Nano- from nature to nurture: A comprehensive review on facets, trends, perspectives and sustainability of nanotechnology in the food sector. ENERGY 2022; 240:122732. [DOI: 10.1016/j.energy.2021.122732] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2023]
|
50
|
Cloete L, Picot-Allain C, Ramasawmy B, Neetoo H, Ramful-Baboolall D, Emmambux MN. Drivers and Barriers for Commercial Uptake of Edible Coatings for Fresh Fruits and Vegetables Industry- A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2012795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Liza Cloete
- Agricultural and Food Science Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Carene Picot-Allain
- Agricultural Production and Systems Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Brinda Ramasawmy
- Agricultural Production and Systems Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Hudaa Neetoo
- Agricultural and Food Science Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Deena Ramful-Baboolall
- Agricultural and Food Science Department, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | | |
Collapse
|