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Iacovino S, Cofelice M, Sorrentino E, Cuomo F, Messia MC, Lopez F. Alginate-Based Emulsions and Hydrogels for Extending the Shelf Life of Banana Fruit. Gels 2024; 10:245. [PMID: 38667664 PMCID: PMC11049227 DOI: 10.3390/gels10040245] [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: 03/09/2024] [Revised: 03/30/2024] [Accepted: 03/30/2024] [Indexed: 04/28/2024] Open
Abstract
Edible coatings are used to extend the shelf life of various fruit, including bananas (Musa from the Musaceae family). After harvest, bananas reach the ripening and subsequent senescence phase. During senescence, the quality of the fruit deteriorates as it takes on a brown color and the tissue becomes soft. To extend the shelf life of such a fruit, effective methods to delay ripening are required. In this study, an alginate-based emulsion, i.e., an oil-in-water emulsion of lemongrass essential oil in alginate, was used to combine the mechanical properties of hydrocolloids with the water barrier properties of the oil phase. The emulsion was sprayed onto the whole fruit with an airbrush, and calcium chloride was added to promote gelling of the alginate. Compared to the uncoated fruit, coated bananas remained uniform in appearance (peel color) for longer, showed less weight loss, had a delay in the formation of total soluble solids, and in the consumption of organic acids. The shelf life of the coated fruit was extended by up to 11 days, at least 5 days more than uncoated bananas. Overall, the proposed coating could be suitable for reducing the global amount of food waste.
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Affiliation(s)
- Silvio Iacovino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (S.I.); (M.C.); (E.S.); (F.C.); (M.C.M.)
- Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Martina Cofelice
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (S.I.); (M.C.); (E.S.); (F.C.); (M.C.M.)
- Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Elena Sorrentino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (S.I.); (M.C.); (E.S.); (F.C.); (M.C.M.)
| | - Francesca Cuomo
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (S.I.); (M.C.); (E.S.); (F.C.); (M.C.M.)
- Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Maria Cristina Messia
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (S.I.); (M.C.); (E.S.); (F.C.); (M.C.M.)
| | - Francesco Lopez
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (S.I.); (M.C.); (E.S.); (F.C.); (M.C.M.)
- Center for Colloid and Surface Science (CSGI), University of Molise, Via De Sanctis, 86100 Campobasso, Italy
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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.
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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
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3
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Linares-Castañeda A, Franco-Hernández MO, Gómez y Gómez YDLM, Corzo-Rios LJ. Physical properties of zein-alginate-glycerol edible films and their application in the preservation of chili peppers ( Capsicum annuum L.). Food Sci Biotechnol 2024; 33:889-902. [PMID: 38371689 PMCID: PMC10866812 DOI: 10.1007/s10068-023-01393-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 06/21/2023] [Accepted: 07/13/2023] [Indexed: 02/20/2024] Open
Abstract
Edible films elaborated from macromolecules, like carbohydrates, proteins, and lipids, must protect and maintain the integrity of foods during their handling, storage, and transportation. In this work, the effect of the concentration of zein (1-2% w/v), sodium alginate (1.5-2% w/v), and glycerol (2-4% w/v) on edible films physicochemical properties was evaluated. The Zein-Alginate-Glycerol interaction was evidenced by the FTIR analysis, the high permeability to water vapor and contact angles less than 90° of the polymer matrices formed. The film made with 2% zein, 1.5% sodium alginate and 4% glycerol preserved the quality of the chili pepper during 15 days of storage at 20 °C, the edible films allowed 3 more days of shelf life for weight loss and 10 more days for firmness. Edible films could be used in chili peppers that are destined for industrial processing, and before use, remove the film with a simple wash. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01393-z.
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Affiliation(s)
- Alejandra Linares-Castañeda
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340 Mexico City, Mexico
| | - Marina Olivia Franco-Hernández
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340 Mexico City, Mexico
| | - Yolanda de las Mercedes Gómez y Gómez
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340 Mexico City, Mexico
| | - Luis Jorge Corzo-Rios
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional. Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340 Mexico City, Mexico
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Misturini Rodrigues L, Gonzales Domiciano M, Araujo de Almeida E, Sereia MJ, Peron AP, da Silva R. Production of bioactive and functional frozen yogurt through easy-to-make microspheres incorporation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:192-200. [PMID: 38192717 PMCID: PMC10771400 DOI: 10.1007/s13197-023-05835-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2023] [Accepted: 08/31/2023] [Indexed: 01/10/2024]
Abstract
In the food industry, the microencapsulation process is important to control the release of active encapsulated ingredients, mask unwanted flavors, colors, and unpleasant smells, increase shelf life, and protect encapsulated components from light, moisture, and nutritional loss. In this process, microspheres are formed using cross-linked polymer, which can incorporate aqueous or oily ingredients, using simple physicochemical methods of phase separation by coacervation, without the need for organic solvents. In this context, this study aimed to develop bioactive, functional frozen yogurt through the incorporation of microspheres loaded with ascorbic acid or omega 3. The process used resulted in small microspheres (15-80 μm), imperceptible to the palate, and capable of swelling about 14 times, being suitable for incorporating omega 3, without altering the swelling, and extending the shelf life of the ascorbic acid for 6 weeks, even in an acid medium. Also, the matrix does not affect the properties of frozen yogurt and acts as a stabilizer, contributing to reduce the melting rate. The sensory analysis proved that encapsulation was promising to mask the taste and odor of omega 3 and to protect the ascorbic acid, without altering the properties and quality of the frozen product.
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Affiliation(s)
- Letícia Misturini Rodrigues
- Department of Food Engineering (DAAEQ), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Mateus Gonzales Domiciano
- Department of Food Engineering (DAAEQ), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Edson Araujo de Almeida
- Chemistry Course, Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campo Mourão, Paraná Brazil
- Post-graduation Program of Chemistry, State University of Maringá (UEM), Maringá, Paraná Brazil
| | - Maria Josiane Sereia
- Department of Food Engineering (DAAEQ), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Ana Paula Peron
- Department of Biodiversity and Nature Conservation (DABIC), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campos Mourão, Paraná Brazil
| | - Regiane da Silva
- Department of Chemistry (DAQUI), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campo Mourão, Paraná Brazil
- Post-Graduation Program of Food Technology (PPGTA), Federal Technological University of Paraná (UTFPR), Campo Mourão Campus, Campo Mourão, Paraná 87301-899 Brazil
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5
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Eslami Z, Elkoun S, Robert M, Adjallé K. A Review of the Effect of Plasticizers on the Physical and Mechanical Properties of Alginate-Based Films. Molecules 2023; 28:6637. [PMID: 37764413 PMCID: PMC10534897 DOI: 10.3390/molecules28186637] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/12/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
In recent years, there has been a growing attempt to manipulate various properties of biodegradable materials to use them as alternatives to their synthetic plastic counterparts. Alginate is a polysaccharide extracted from seaweed or soil bacteria that is considered one of the most promising materials for numerous applications. However, alginate potential for various applications is relatively limited due to brittleness, poor mechanical properties, scaling-up difficulties, and high water vapor permeability (WVP). Choosing an appropriate plasticizer can alleviate the situation by providing higher flexibility, workability, processability, and in some cases, higher hydrophobicity. This review paper discusses the main results and developments regarding the effects of various plasticizers on the properties of alginate-based films during the last decades. The plasticizers used for plasticizing alginate were classified into different categories, and their behavior under different concentrations and conditions was studied. Moreover, the drawback effects of plasticizers on the mechanical properties and WVP of the films are discussed. Finally, the role of plasticizers in the improved processing of alginate and the lack of knowledge on some aspects of plasticized alginate films is clarified, and accordingly, some recommendations for more classical studies of the plasticized alginate films in the future are offered.
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Affiliation(s)
- Zahra Eslami
- Center for Innovation in Technological Ecodesign (CITE), University of Sherbrooke, Sherbrooke, QC J1K 2R1, Canada; (Z.E.); (M.R.)
- Research Center for High Performance Polymer and Composite Systems (CREPEC), Montreal, QC H3A 0C3, Canada
| | - Saïd Elkoun
- Center for Innovation in Technological Ecodesign (CITE), University of Sherbrooke, Sherbrooke, QC J1K 2R1, Canada; (Z.E.); (M.R.)
- Research Center for High Performance Polymer and Composite Systems (CREPEC), Montreal, QC H3A 0C3, Canada
| | - Mathieu Robert
- Center for Innovation in Technological Ecodesign (CITE), University of Sherbrooke, Sherbrooke, QC J1K 2R1, Canada; (Z.E.); (M.R.)
- Research Center for High Performance Polymer and Composite Systems (CREPEC), Montreal, QC H3A 0C3, Canada
| | - Kokou Adjallé
- Environmental Biotechnology Laboratory, Eau Terre Environnement Research Centre, Institut National de la Recherche Scientifique (INRS), Quebec, QC G1K 9A9, Canada;
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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 [...].
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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
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Tsitsos A, Economou V, Chouliara E, Koutouzidou G, Arsenos G, Ambrosiadis I. Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton. Microorganisms 2023; 11:microorganisms11020507. [PMID: 36838470 PMCID: PMC9961988 DOI: 10.3390/microorganisms11020507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 02/19/2023] Open
Abstract
Edible chitosan or alginate coatings and their combinations with oregano essential oil or olive oil, have been examined for their effect on the microbiological, physicochemical and organoleptic characteristics of mutton. The results indicated that these edible coatings can contribute to maintaining good quality characteristics and extending mutton shelf-life. The total mesophilic counts in mutton ranged from 3.48 to 8.00 log10 CFU/g, the total psychrophilic counts from 4.00 to 9.50 log10 CFU/g, the B. thermosphacta counts from 2.30 to 7.77 log10 CFU/g and the lactic acid bacteria counts from 2.00 to 5.85 log10 CFU/g. Chitosan coatings significantly (p < 0.05) reduced the total mesophilic, the total psychrophilic (1-2 log10 cfu/g), the B. thermosphacta and the lactic acid bacteria counts in mutton. Alginate exhibited a lower L* value and a higher a* value and chroma compared with the control and chitosan lots. No significant differences were observed in the chemical composition of meat pieces among the experimental groups. Oregano oil positively affected the sensory attributes of meat. The most favourable combination, based on the microbiological counts, the organoleptic characteristics and the shelf-life extension of mutton, was that of chitosan with oregano essential oil.
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Affiliation(s)
- Anestis Tsitsos
- Laboratory of Animal Food Products Hygiene and Veterinary Public Health, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Vangelis Economou
- Laboratory of Animal Food Products Hygiene and Veterinary Public Health, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- Correspondence: ; Tel.: +30-2310-999875
| | - Eirini Chouliara
- Laboratory of Technology of Food Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Georgia Koutouzidou
- Department of Agriculture, School of Agricultural Sciences, University of Western Macedonia, 53100 Florina, Greece
| | - Georgios Arsenos
- Laboratory of Animal Husbandry, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Ioannis Ambrosiadis
- Laboratory of Technology of Food Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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Selected Biopolymers' Processing and Their Applications: A Review. Polymers (Basel) 2023; 15:polym15030641. [PMID: 36771942 PMCID: PMC9919854 DOI: 10.3390/polym15030641] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/23/2023] [Accepted: 01/24/2023] [Indexed: 01/28/2023] Open
Abstract
Petroleum-based polymers are used in a multitude of products in the commercial world, but their high degree of contamination and non-biodegradability make them unattractive. The development and use of polymers derived from nature offer a solution to achieve an environmentally friendly and green alternative and reduce waste derived from plastics. This review focuses on showing an overview of the most widespread production methods for the main biopolymers. The parameters affecting the development of the technique, the most suitable biopolymers, and the main applications are included. The most studied biopolymers are those derived from polysaccharides and proteins. These biopolymers are subjected to production methods that improve their properties and modify their chemical structure. Process factors such as temperature, humidity, solvents used, or processing time must be considered. Among the most studied production techniques are solvent casting, coating, electrospinning, 3D printing, compression molding, and graft copolymerization. After undergoing these production techniques, biopolymers are applied in many fields such as biomedicine, pharmaceuticals, food packaging, scaffold engineering, and others.
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Echeverria Molina MI, Chen CA, Martinez J, Tran P, Komvopoulos K. Novel Electrospun Polycaprolactone/Calcium Alginate Scaffolds for Skin Tissue Engineering. MATERIALS (BASEL, SWITZERLAND) 2022; 16:136. [PMID: 36614475 PMCID: PMC9821731 DOI: 10.3390/ma16010136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 06/17/2023]
Abstract
After decades of research, fully functional skin regeneration is still a challenge. Skin is a multilayered complex organ exhibiting a cascading healing process affected by various mechanisms. Specifically, nutrients, oxygen, and biochemical signals can lead to specific cell behavior, ultimately conducive to the formation of high-quality tissue. This biomolecular exchange can be tuned through scaffold engineering, one of the leading fields in skin substitutes and equivalents. The principal objective of this investigation was the design, fabrication, and evaluation of a new class of three-dimensional fibrous scaffolds consisting of poly(ε-caprolactone) (PCL)/calcium alginate (CA), with the goal to induce keratinocyte differentiation through the action of calcium leaching. Scaffolds fabricated by electrospinning using a PCL/sodium alginate solution were treated by immersion in a calcium chloride solution to replace alginate-linked sodium ions by calcium ions. This treatment not only provided ion replacement, but also induced fiber crosslinking. The scaffold morphology was examined by scanning electron microscopy and systematically assessed by measurements of the pore size and the diameter, alignment, and crosslinking of the fibers. The hydrophilicity of the scaffolds was quantified by contact angle measurements and was correlated to the augmentation of cell attachment in the presence of CA. The in vitro performance of the scaffolds was investigated by seeding and staining fibroblasts and keratinocytes and using differentiation markers to detect the evolution of basal, spinous, and granular keratinocytes. The results of this study illuminate the potential of the PCL/CA scaffolds for tissue engineering and suggest that calcium leaching out from the scaffolds might have contributed to the development of a desirable biological environment for the attachment, proliferation, and differentiation of the main skin cells (i.e., fibroblasts and keratinocytes).
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Almeida S, Ozkan S, Gonçalves D, Paulo I, Queirós CSGP, Ferreira O, Bordado J, Galhano dos Santos R. A Brief Evaluation of Antioxidants, Antistatics, and Plasticizers Additives from Natural Sources for Polymers Formulation. Polymers (Basel) 2022; 15:polym15010006. [PMID: 36616356 PMCID: PMC9823788 DOI: 10.3390/polym15010006] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
The circular economy plays an important role in the preparation and recycling of polymers. Research groups in different fields, such as materials science, pharmaceutical and engineering, have focused on building sustainable polymers to minimize the release of toxic products. Recent studies focused on the circular economy have suggested developing new polymeric materials based on renewable and sustainable sources, such as using biomass waste to obtain raw materials to prepare new functional bio-additives. This review presents some of the main characteristics of common polymer additives, such as antioxidants, antistatic agents and plasticizers, and recent research in developing bio-alternatives. Examples of these alternatives include the use of polysaccharides from agro-industrial waste streams that can be used as antioxidants, and chitosan which can be used as an antistatic agent.
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Affiliation(s)
- Suzete Almeida
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
| | - Sila Ozkan
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
| | - Diogo Gonçalves
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
| | - Ivo Paulo
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
| | - Carla S. G. P. Queirós
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
- CQE, Institute of Molecular Sciences, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal
| | - Olga Ferreira
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
| | - João Bordado
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
| | - Rui Galhano dos Santos
- CERENA-Centre for Natural Resources and the Environment, Instituto Superior Técnico, Av. Rovisco Pais, 5, 1049-001 Lisboa, Portugal
- Correspondence:
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11
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Lima RP, de Sousa ASB, Abeli P, Beaudry RM, Silva SDM. Setting a safe target internal atmosphere for starch-based coated fruits and vegetables. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109270] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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12
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Nadeem SMS, Saeed R, Anbreen F. Viscometric Study of Ionic Interactions of Fe2+ Ions in Water and Aqueous Sunflower Oil Emulsions at Different Temperatures. RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY A 2022. [DOI: 10.1134/s0036024422120275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Postbiotics enhance the functionality of a probiotic edible coating for salmon fillets and the probiotic stability during simulated digestion. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Butt MS, Akhtar M, Maan AA, Asghar M. Fabrication and characterization of carnauba wax-based films incorporated with sodium alginate/whey protein. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01636-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Karthik C, Caroline DG, Pandi Prabha S. Nanochitosan augmented with essential oils and extracts as an edible antimicrobial coating for the shelf life extension of fresh produce: a review. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-021-03901-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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The Effect of Nonionic Surfactants on the Kinetics of Methane Hydrate Formation in Multiphase System. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6030048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Gas hydrate inhibitors have proven to be the most feasible approach to controlling hydrate formation in flow assurance operational facilities. Due to the unsatisfactory performance of the traditional inhibitors, novel effective inhibitors are needed to replace the existing ones for safe operations within constrained budgets. This work presents experimental and modeling studies on the effects of nonionic surfactants as kinetic hydrate inhibitors. The kinetic methane hydrate inhibition impact of Tween-20, Tween-40, Tween-80, Span-20, Span-40, and Span-80 solutions was tested in a 1:1 mixture of a water and oil multiphase system at a concentration of 1.0% (v/v) and 2.0% (v/v), using a high-pressure autoclave cell at 8.70 MPa and 274.15 K. The results showed that Tween-80 effectively delays the hydrate nucleation time at 2.5% (v/v) by 868.1% compared to the blank sample. Tween-80 is more effective than PVP (a commercial kinetic hydrate inhibitor) in delaying the hydrate nucleation time. The adopted models could predict the methane hydrate induction time and rate of hydrate formation in an acceptable range with an APE of less than 6%. The findings in this study are useful for safely transporting hydrocarbons in multiphase oil systems with fewer hydrate plug threats.
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Yin H, Yuanrong Z, Li Y, Zijing X, Yongli J, Yun D, Danfeng W, Yu Z. Optimization of antibacterial and physical properties of chitosan/citronella oil film by electrostatic spraying and evaluation of its preservation effectiveness on salmon fillets. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Ogando NS, Metscher E, Moes DJAR, Arends EJ, Tas A, Cross J, Snijder EJ, Teng YKO, de Vries APJ, van Hemert MJ. The Cyclophilin-Dependent Calcineurin Inhibitor Voclosporin Inhibits SARS-CoV-2 Replication in Cell Culture. Transpl Int 2022; 35:10369. [PMID: 35812159 PMCID: PMC9263094 DOI: 10.3389/ti.2022.10369] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Accepted: 05/23/2022] [Indexed: 11/26/2022]
Abstract
Kidney transplant recipients (KTRs) are at increased risk for a more severe course of COVID-19, due to their pre-existing comorbidity and immunosuppression. Consensus protocols recommend lowering immunosuppression in KTRs with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection, but the optimal combination remains unclear. Calcineurin inhibitors (CNIs) are cornerstone immunosuppressants used in KTRs and some have been reported to possess antiviral activity against RNA viruses, including coronaviruses. Here, we evaluated the effect of the CNIs tacrolimus, cyclosporin A, and voclosporin (VCS), as well as other immunosuppressants, on SARS-CoV-2 replication in cell-based assays. Unexpected, loss of compound due to plastic binding and interference of excipients in pharmaceutical formulations (false-positive results) complicated the determination of EC50 values of cyclophilin-dependent CNI’s in our antiviral assays. Some issues could be circumvented by using exclusively glass lab ware with pure compounds. In these experiments, VCS reduced viral progeny yields in human Calu-3 cells at low micromolar concentrations and did so more effectively than cyclosporin A, tacrolimus or other immunosuppressants. Although, we cannot recommend a particular immunosuppressive regimen in KTRs with COVID-19, our data suggest a potential benefit of cyclophilin-dependent CNIs, in particular VCS in reducing viral progeny, which warrants further clinical evaluation in SARS-CoV-2-infected KTRs.
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Affiliation(s)
- Natacha S. Ogando
- Department of Medical Microbiology, Leiden University Medical Center, Leiden, Netherlands
| | - Erik Metscher
- Department of Clinical Pharmacy and Toxicology, Leiden University Medical Center, Leiden, Netherlands
| | - Dirk Jan A. R. Moes
- Department of Clinical Pharmacy and Toxicology, Leiden University Medical Center, Leiden, Netherlands
- Leiden Transplant Center, Leiden University Medical Center, Leiden, Netherlands
| | - Eline J. Arends
- Department of Nephrology, Leiden University Medical Center, Leiden, Netherlands
| | - Ali Tas
- Department of Medical Microbiology, Leiden University Medical Center, Leiden, Netherlands
| | | | - Eric J. Snijder
- Department of Medical Microbiology, Leiden University Medical Center, Leiden, Netherlands
| | - Y. K. Onno Teng
- Leiden Transplant Center, Leiden University Medical Center, Leiden, Netherlands
- Department of Nephrology, Leiden University Medical Center, Leiden, Netherlands
| | - Aiko P. J. de Vries
- Leiden Transplant Center, Leiden University Medical Center, Leiden, Netherlands
- Department of Nephrology, Leiden University Medical Center, Leiden, Netherlands
| | - Martijn J. van Hemert
- Department of Medical Microbiology, Leiden University Medical Center, Leiden, Netherlands
- *Correspondence: Martijn J. van Hemert,
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Akhtar M, Butt MS, Maan AA, Asghar M. Development and characterization of emulsion-based films incorporated with chitosan and sodium caseinate. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01422-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions. Foods 2022; 11:foods11060820. [PMID: 35327243 PMCID: PMC8947701 DOI: 10.3390/foods11060820] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/07/2022] [Accepted: 03/10/2022] [Indexed: 02/01/2023] Open
Abstract
Reduced-fat food products can help manage diet-related health issues, but consumers often link them with poor sensory qualities. Thus, high-quality fat replacers are necessary to develop appealing reduced-fat products. A full-fat model emulsion was reduced in fat by replacing fat with either water, lactose, corn dextrin (CD), inulin, polydextrose, or microparticulated whey protein (MWP) as fat replacers. The effect of fat reduction and replacement, as well as the suitability of different types of fat replacers, were determined by analyzing fat droplet size distribution, composition, rheological and tribological properties, and the dynamic aroma release of six aroma compounds prevalent in cheese and other dairy products. None of the formulations revealed a considerable effect on droplet size distribution. MWP strongly increased the Kokini oral shear stress and viscosity, while CD exhibited similar values to the full-fat emulsion. All four fat replacers improved the lubricity of the reduced-fat samples. Butane-2,3-dione and 3-methylbutanoic acid were less affected by the changes in the formulation than butanoic acid, heptan-2-one, ethyl butanoate, and nonan-2-one. The aroma releases of the emulsions comprising MWP and CD were most similar to that of the full-fat emulsion. Therefore, CD was identified as a promising fat replacer for reduced-fat emulsions.
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Shmool TA, Constantinou A, Jirkas A, Zhao C, Georgiou TK, Hallett J. Next Generation Strategy for Tuning the Thermoresponsive Properties of Micellar and Hydrogel Drug Delivery Vehicles Using Ionic Liquids. Polym Chem 2022. [DOI: 10.1039/d2py00053a] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Amongst the greatest challenges in developing injectable controlled thermoresponsive micellar and hydrogel drug delivery vehicles include tuning the cloud point (CP) and reducing the gelation temperature (Tgel), below 37 °C,...
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Chitosan nanoemulsion: Gleam into the futuristic approach for preserving the quality of muscle foods. Int J Biol Macromol 2021; 199:121-137. [PMID: 34953807 DOI: 10.1016/j.ijbiomac.2021.12.046] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 11/23/2021] [Accepted: 12/06/2021] [Indexed: 12/24/2022]
Abstract
Trend for consumption of healthy meat without synthetic additives is blooming globally and has attracted the interest of consumers and research sphere to look for enhancement of quality and safety of food. Chitosan is multi-functional marine biopolymer with several befitting properties such as non-toxicity, ease of modification, antimicrobial activity, biodegradability and bio-compatibility, making it suitable for use in meat based food systems, which are highly prone to putrescence due to availability of high level protein, micronutrients and moisture. Bioactive components from plant extracts on account of their natural lineage are exquisite determinants for meat preservation in association with chitosan to replace synthetic molecules, which are considered to evince toxicological effects. Nanoemulsions are viable systems for integrating a myriad of active constituents framed by microfluidization, high-pressure homogenization, ultra-sonication, phase inversion (PIC and PIT) and spontaneous-emulsification with benefits of droplet size reduction, improved solubility, stability and their biological activity. This article summarizes the most important information on formulation, fabrication and advancements in chitosan-based nanoemulsions highlighting their potential benefit for applications in the muscle food system. Supervising the all-around executions of chitosan nanoemulsions for various food systems, the current review has been framed to lay down understandings regarding improvements made in the production and functionality of chitosan nanoemulsions for quality retention of meat products. Furthermore, it highlights the novel trends in chitosan-nanoemulsions application in meat based food systems from a preservation and shelf-life prolongation perspective.
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Iñiguez-Moreno M, Ragazzo-Sánchez JA, Calderón-Santoyo M. An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges. Polymers (Basel) 2021; 13:polym13193271. [PMID: 34641086 PMCID: PMC8512484 DOI: 10.3390/polym13193271] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 09/19/2021] [Accepted: 09/19/2021] [Indexed: 12/16/2022] Open
Abstract
Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.
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Zhang F, Fu Z, Tang L, Zhang Z, Han F, Yu W. Biochemical Characterization of a Novel Exo-Type PL7 Alginate Lyase VsAly7D from Marine Vibrio sp. QY108. Int J Mol Sci 2021; 22:8402. [PMID: 34445107 PMCID: PMC8395142 DOI: 10.3390/ijms22168402] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 07/14/2021] [Accepted: 07/20/2021] [Indexed: 12/30/2022] Open
Abstract
Brown algae is a kind of renewable resource for biofuels production. As the major component of carbohydrate in the cell walls of brown algae, alginate can be degraded into unsaturated monosaccharide by exo-type alginate lyases, then converted into 4-deoxy-L-erythro-5-hexoseulose uronate (DEH) by a non-enzyme reaction, which is an important raw material for the preparation of bioethanol. In our research, a novel exo-type alginate lyase, VsAly7D, belonging to the PL7 family was isolated from marine bacterium Vibrio sp. QY108 and recombinantly expressed in Escherichia coli. The purified VsAly7D demonstrated the highest activity at 35 °C, whereas it still maintained 46.5% and 83.1% of its initial activity at 20 °C and 30 °C, respectively. In addition, VsAly7D exhibited the maximum activity under alkaline conditions (pH 8.0), with the simultaneously remaining stability between pH 8.0 and 10.0. Compared with other reported exo-type enzymes, VsAly7D could efficiently degrade alginate, poly-β-D-mannuronate (polyM) and poly-α-L-guluronate (polyG) with highest specific activities (663.0 U/mg, 913.6 U/mg and 894.4 U/mg, respectively). These results showed that recombinant VsAly7D is a suitable tool enzyme for unsaturated alginate monosaccharide preparation and holds great promise for producing bioethanol from brown algae.
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Affiliation(s)
- Fengchao Zhang
- School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; (F.Z.); (Z.F.); (L.T.); (Z.Z.)
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Key Laboratory of Marine Drugs, Ministry of Education, Qingdao 266003, China
- Shandong Provincial Key Laboratory of Glycoscience and Glycotechnology, Qingdao 266003, China
| | - Zheng Fu
- School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; (F.Z.); (Z.F.); (L.T.); (Z.Z.)
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Key Laboratory of Marine Drugs, Ministry of Education, Qingdao 266003, China
- Shandong Provincial Key Laboratory of Glycoscience and Glycotechnology, Qingdao 266003, China
| | - Luyao Tang
- School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; (F.Z.); (Z.F.); (L.T.); (Z.Z.)
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Key Laboratory of Marine Drugs, Ministry of Education, Qingdao 266003, China
- Shandong Provincial Key Laboratory of Glycoscience and Glycotechnology, Qingdao 266003, China
| | - Zhelun Zhang
- School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; (F.Z.); (Z.F.); (L.T.); (Z.Z.)
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Key Laboratory of Marine Drugs, Ministry of Education, Qingdao 266003, China
- Shandong Provincial Key Laboratory of Glycoscience and Glycotechnology, Qingdao 266003, China
| | - Feng Han
- School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; (F.Z.); (Z.F.); (L.T.); (Z.Z.)
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Key Laboratory of Marine Drugs, Ministry of Education, Qingdao 266003, China
- Shandong Provincial Key Laboratory of Glycoscience and Glycotechnology, Qingdao 266003, China
| | - Wengong Yu
- School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China; (F.Z.); (Z.F.); (L.T.); (Z.Z.)
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
- Key Laboratory of Marine Drugs, Ministry of Education, Qingdao 266003, China
- Shandong Provincial Key Laboratory of Glycoscience and Glycotechnology, Qingdao 266003, China
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Microbial Polymers in Edible Films and Coatings of Garden Berry and Grape: Current and Prospective Use. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02666-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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26
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Matheus JRV, de Assis RM, Correia TR, da Costa Marques MR, Leite MCAM, Pelissari FM, Miyahira RF, Fai AEC. Biodegradable and Edible Film Based on Persimmon (Diospyros kaki L.) Used as a Lid for Minimally Processed Vegetables Packaging. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02595-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Barmin RA, Rudakovskaya PG, Chernyshev VS, Guslyakova OI, Belcov PA, Obukhova EN, Gayer AV, Shirshin EA, Gorin DA. Optoacoustic/Fluorescent/Acoustic Imaging Probe Based on Air-Filled Bubbles Functionalized with Gold Nanorods and Fluorescein Isothiocyanate. ACS OMEGA 2021; 6:3809-3821. [PMID: 33585760 PMCID: PMC7876831 DOI: 10.1021/acsomega.0c05518] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Accepted: 12/28/2020] [Indexed: 05/08/2023]
Abstract
Liquid/surfactant/gas interfaces are promising objects for nanoengineered multimodal contrasts, which can be used for biomedical imaging in preclinical and clinical applications. Microbubbles with the gaseous core and shell made of lipids/proteins have already acted as ultrasound (US) contrast agents for angiography. In the present work, microbubbles with a shell composed of Span 60 and Tween 80 surfactants functionalized with fluorescein isothiocyanate and gold nanorods to achieve a multimodal combination of US, fluorescence, and optoacoustic imaging are described. Optimal conditions for microbubble generation by studying the surface tension of the initial solutions and analyzing the size, stability, and charge of the resulting bubbles were found. By controlling and modifying bubbles' surface properties, an increase in stability and storage time can be achieved. The functionalization of bubbles with gold nanoparticles and a dye by using an optimally selected sonication protocol was performed. The biomedical application's potential in imaging modalities of functionalized microbubbles using a medical US device with a frequency of 50 MHz, fluorescence tomography, and raster-scanning optoacoustic mesoscopy measurements was evaluated. The obtained results are important for optimum stabilization and functionalization of gas/liquid interfaces and the following applications in the multimodal biomedical imaging.
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Affiliation(s)
- Roman A. Barmin
- Skolkovo
Institute of Science and Technology, 3 Nobelya Str., Moscow 121205, Russia
| | | | | | - Olga I. Guslyakova
- Saratov
State University, 83 Astrakhanskaya Str., Saratov 410012, Russia
| | - Pavel A. Belcov
- Anta-Med
Premium, LLC, 11 Derbenevskaya
Naberezhnaya, Moscow 115114, Russia
| | | | - Alexey V. Gayer
- Lomonosov
Moscow State University, 1/2 Leninskie Gory, Moscow 119991, Russia
| | - Evgeny A. Shirshin
- Lomonosov
Moscow State University, 1/2 Leninskie Gory, Moscow 119991, Russia
- Institute
of Spectroscopy of the Russian Academy of Sciences, 5 Fizicheskaya Str., Troitsk, Moscow 108840, Russia
- Institute
for Regenerative Medicine, Sechenov First
Moscow State Medical University, Trubetskaya 8-2, Moscow 119048, Russia
| | - Dmitry A. Gorin
- Skolkovo
Institute of Science and Technology, 3 Nobelya Str., Moscow 121205, Russia
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Miss-Zacarías DM, Iñiguez-Moreno M, Calderón-Santoyo M, Ragazzo-Sánchez JA. Optimization of ultrasound-assisted microemulsions of citral using biopolymers: characterization and antifungal activity. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1857264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Dulce María Miss-Zacarías
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Tepic, Nayarit, México
| | - Maricarmen Iñiguez-Moreno
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Tepic, Nayarit, México
| | - Montserrat Calderón-Santoyo
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Tepic, Nayarit, México
| | - Juan Arturo Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Tepic, Nayarit, México
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Miclotte L, De Paepe K, Rymenans L, Callewaert C, Raes J, Rajkovic A, Van Camp J, Van de Wiele T. Dietary Emulsifiers Alter Composition and Activity of the Human Gut Microbiota in vitro, Irrespective of Chemical or Natural Emulsifier Origin. Front Microbiol 2020; 11:577474. [PMID: 33250870 PMCID: PMC7676226 DOI: 10.3389/fmicb.2020.577474] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 10/09/2020] [Indexed: 12/12/2022] Open
Abstract
The use of additives in food products has become an important public health concern. In recent reports, dietary emulsifiers have been shown to affect the gut microbiota, contributing to a pro-inflammatory phenotype and metabolic syndrome. So far, it is not yet known whether similar microbiome shifts are observable for a more diverse set of emulsifier types and to what extent these effects vary with the unique features of an individual's microbiome. To bridge this gap, we investigated the effect of five dietary emulsifiers on the fecal microbiota from 10 human individuals upon a 48 h exposure. Community structure was assessed with quantitative microbial profiling, functionality was evaluated by measuring fermentation metabolites, and pro-inflammatory properties were assessed with the phylogenetic prediction algorithm PICRUSt, together with a TLR5 reporter cell assay for flagellin. A comparison was made between two mainstream chemical emulsifiers (carboxymethylcellulose and P80), a natural extract (soy lecithin), and biotechnological emulsifiers (sophorolipids and rhamnolipids). While fecal microbiota responded in a donor-dependent manner to the different emulsifiers, profound differences between emulsifiers were observed. Rhamnolipids, sophorolipids, and soy lecithin eliminated 91 ± 0, 89 ± 1, and 87 ± 1% of the viable bacterial population after 48 h, yet they all selectively increased the proportional abundance of putative pathogens. Moreover, profound shifts in butyrate (-96 ± 6, -73 ± 24, and -34 ± 25%) and propionate (+13 ± 24, +88 ± 50, and +29 ± 16%) production were observed for these emulsifiers. Phylogenetic prediction indicated higher motility, which was, however, not confirmed by increased flagellin levels using the TLR5 reporter cell assay. We conclude that dietary emulsifiers can severely impact the gut microbiota, and this seems to be proportional to their emulsifying strength, rather than emulsifier type or origin. As biotechnological emulsifiers were especially more impactful than chemical emulsifiers, caution is warranted when considering them as more natural alternatives for clean label strategies.
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Affiliation(s)
- Lisa Miclotte
- Center for Microbial Ecology and Technology (CMET), Ghent University, Ghent, Belgium
| | - Kim De Paepe
- Center for Microbial Ecology and Technology (CMET), Ghent University, Ghent, Belgium
| | - Leen Rymenans
- Vlaams Instituut voor Biotechnologie (VIB) Nucleomics Core, Lab of Molecular Bacteriology – Rega, KULeuven, Ghent, Belgium
| | - Chris Callewaert
- Center for Microbial Ecology and Technology (CMET), Ghent University, Ghent, Belgium
| | - Jeroen Raes
- Vlaams Instituut voor Biotechnologie (VIB) Nucleomics Core, Lab of Molecular Bacteriology – Rega, KULeuven, Ghent, Belgium
| | - Andreja Rajkovic
- Department of Food Technology, Food Safety and Health, Ghent University, Ghent, Belgium
| | - John Van Camp
- Department of Food Technology, Food Safety and Health, Ghent University, Ghent, Belgium
| | - Tom Van de Wiele
- Center for Microbial Ecology and Technology (CMET), Ghent University, Ghent, Belgium
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Pirozzi A, Del Grosso V, Ferrari G, Donsì F. Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes. Foods 2020; 9:E1605. [PMID: 33158115 PMCID: PMC7694186 DOI: 10.3390/foods9111605] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 10/29/2020] [Accepted: 11/02/2020] [Indexed: 12/14/2022] Open
Abstract
Edible coatings have attracted significant interest in maintaining quality and improving the shelf life of fresh fruit and vegetables. This study aimed to improve tomato storability by using edible coatings, based on alginate cross-linked with calcium chloride, and containing an oregano essential oil (OEO) nanoemulsion as a natural antimicrobial. The coating formulations were preliminary optimized in terms of alginate and calcium chloride concentrations, using response surface methodology, to obtain a thin (~5 µm) and uniform layer on the tomatoes surface. The optimized coating (prepared using sequential dipping in a 0.5% w/w sodium alginate solution and in a 2.0% w/w calcium chloride solution) was enriched by incorporating an OEO nanoemulsion, formulated with lecithin as a natural emulsifier, at an OEO concentration of 0.17% w/w in the alginate solution. The nanoemulsion did not significantly affect the coating thickness and uniformity but improved the wettability of the tomato skin. More specifically, the alginate-based edible coatings exhibited a strong interaction with the hydrophobic tomato skin surface (higher than water), promoting surface adhesion. The addition of OEO nanoemulsion in the coating, by providing more hydrophobic sites, further improved the wetting capability and adhesion of the coating solution on the tomato surface. The developed edible coatings successfully contributed to prolonging the tomato shelf life, by reducing the growth of the endogenous microbial flora (total microbial load, yeasts, and molds) over 14 days at room temperature in comparison with the control, with significantly better performances for the edible coating containing the OEO nanoemulsion.
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Affiliation(s)
- Annachiara Pirozzi
- Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; (A.P.); (G.F.)
| | | | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; (A.P.); (G.F.)
- ProdAl Scarl, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy;
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; (A.P.); (G.F.)
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Bakhrushina E, Anurova M, Aleshkin A, Kiseleva I, Bochkareva S, Vorobev A, Bagandova K, Demina N. Development of the composition and pharmacokinetic studies of suppositories with combined substance of bacteriophages. J Drug Deliv Sci Technol 2020. [DOI: 10.1016/j.jddst.2020.101841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ploypetchara T, Gohtani S. Characteristics of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil): Part I - Filmogenic solution behavior and mechanical properties. J Food Sci 2020; 85:3372-3379. [PMID: 32949033 DOI: 10.1111/1750-3841.15455] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 08/16/2020] [Accepted: 08/25/2020] [Indexed: 12/18/2022]
Abstract
The concentrations effects of sugars (trehalose and allose) and oils (canola and coconut oil) on the characteristics of rice starch suspension and mechanical properties of rice starch film were studied. The samples were prepared using 3% (w/w) rice starch, with 10% or 30% (w/w) sugar (trehalose or allose) added and 10% or 30% (w/w) oil (canola or coconut). The droplet size of the film suspension increased with increasing oil concentration both in trehalose and allose, which blended with oil. The flow behavior of the film suspensions showed shear-thinning behavior as calculated by the Power Law model. The apparent viscosity tended to increase with the addition of sugar and oil. The breaking stress of the films blended with sugar and oil was less than that of control. On preparation day and after 7 days' storage, the breaking strain tended to increase more with the addition of coconut oil than with that of canola oil. However, breaking stress and breaking strain decreased after 28 days' storage. Adding sugar had correlation with mechanical properties whereas adding oil had correlation with film suspension characteristics, allowed the sugar and oil to interact and inhibited starch chain mobility due to concentration, sugar type, and oil type. PRACTICAL APPLICATION: Trehalose, allose, canola oil, and coconut oil could be used as a plasticizer in a starch edible/biodegradable film system. The preparation process of filmogenic solution was depended on the combination of sugar and oil that could change the flow behavior and affected the mechanical properties of the edible film. The sugar and oil might improve the mechanical properties of the film by a hydroxyl group of sugar and lubricating properties of the oil.
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Affiliation(s)
- Thongkorn Ploypetchara
- Expert Center of Innovative Health Food, Thailand Institute of Scientific and Technological Research, 35 Mu 3 Technopolis, Tambon Khlong Ha, Amphoe Khlong Luang, Pathum Thani, 12120, Thailand
| | - Shoichi Gohtani
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki-cho, Kita-gun, Kagawa, 761-0795, Japan
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Matheus JRV, Miyahira RF, Fai AEC. Biodegradable films based on fruit puree: a brief review. Crit Rev Food Sci Nutr 2020; 61:2090-2097. [PMID: 32498588 DOI: 10.1080/10408398.2020.1772715] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The production of fruit-film packaging has attracted increasing attention in scientific research due to the packaging's environmentally friendly, nontoxic, and edible characteristics. The development of alternative packaging contributes to both minimizing the environmental impacts caused by the large consumption of non-biodegradable plastics and favoring the reduction of postharvest loss/waste of fruit. In addition, these fruit films have the potential to be functional packages due the presence of antioxidant and antimicrobial compounds that can migrate to the food matrix, acting as natural additives. The use of fruit puree to develop biodegradable films can be simpler and more practical than the developed of films from fruit flour or extracts, reducing the time, energy, and resources necessary to prepare the film-forming solution. A better understanding of the mechanical properties, bioactive compounds, and potential applications is interesting in terms of prospecting new specific ways to produce and use these films. In this study, we briefly review the general aspects of fruit puree films, highlighting their characterization for use as food packaging.
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Affiliation(s)
- Julia Rabelo Vaz Matheus
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, RJ, Brazil
| | - Roberta Fontanive Miyahira
- Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, RJ, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, RJ, Brazil.,Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, RJ, Brazil
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Marcos B, Gou P, Arnau J, Guàrdia MD, Comaposada J. Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition. Meat Sci 2020; 169:108184. [PMID: 32485561 DOI: 10.1016/j.meatsci.2020.108184] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 03/20/2020] [Accepted: 05/07/2020] [Indexed: 10/24/2022]
Abstract
The performance of co-extruded alginate coatings containing no extra additives (A), polyglycerol esters of fatty acids (EA), or pea protein (PA) was assessed as an alternative to collagen casings (C) for the manufacturing of dry-fermented sausages (fuet) with no inoculation of moulds and without a fermentation step (NMNF) and fuet inoculated with Penicillium candidum and fermented (MF). Stuffing into collagen casings resulted in slower sausage drying kinetics compared with alginate coating. No significant differences in aw were observed among the studied casing types for NMNF and MF fuets and for the evolution of the technological and spoilage microorganisms. Fuets coated with A, EA, and PA showed lower pH values than fuets stuffed in collagen casings. No significant differences on sensory properties between casing types were observed. Therefore, alginate coatings would be a feasible alternative to collagen casing from a technological and safety point of view.
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Affiliation(s)
- Begonya Marcos
- Food Technology. IRTA, Finca Camps i Armet, Monells, Catalonia E-17121, Spain
| | - Pere Gou
- Food Technology. IRTA, Finca Camps i Armet, Monells, Catalonia E-17121, Spain
| | - Jacint Arnau
- Food Technology. IRTA, Finca Camps i Armet, Monells, Catalonia E-17121, Spain
| | - Mª Dolors Guàrdia
- Food Technology. IRTA, Finca Camps i Armet, Monells, Catalonia E-17121, Spain
| | - Josep Comaposada
- Food Technology. IRTA, Finca Camps i Armet, Monells, Catalonia E-17121, Spain.
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Chitosan nanoemulsions as advanced edible coatings for fruits and vegetables: Composition, fabrication and developments in last decade. Int J Biol Macromol 2020; 152:154-170. [DOI: 10.1016/j.ijbiomac.2020.02.276] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/23/2020] [Accepted: 02/24/2020] [Indexed: 11/19/2022]
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Vegetable wastes derived polysaccharides as natural eco-friendly plasticizers of sodium alginate. Carbohydr Polym 2020; 229:115427. [DOI: 10.1016/j.carbpol.2019.115427] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 09/05/2019] [Accepted: 10/02/2019] [Indexed: 12/18/2022]
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Senturk Parreidt T, Lindner M, Rothkopf I, Schmid M, Müller K. The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties. Foods 2019; 8:E203. [PMID: 31212593 PMCID: PMC6617377 DOI: 10.3390/foods8060203] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2019] [Revised: 05/31/2019] [Accepted: 06/05/2019] [Indexed: 11/17/2022] Open
Abstract
Water loss, gain or transfer results in a decline in the overall quality of food. The aim of this study was to form a uniform layer of sodium alginate-based edible coating (1.25% sodium alginate, 2% glycerol, 0.2% sunflower oil, 1% span 80, 0.2% tween 80, (w/w)) and investigate the effects on the water barrier characteristics of fresh-cut cantaloupe and strawberries. To this end, a uniform and continuous edible film formation was achieved (0.187 ± 0.076 mm and 0.235 ± 0.077 mm for cantaloupe and strawberries, respectively) with an additional immersion step into a calcium solution at the very beginning of the coating process. The coating application was effective in significantly reducing the water loss (%) of the cantaloupe pieces. However, no significant effect was observed in water vapor resistance results and weight change measurements in a climate chamber (80%→60% relative humidity (RH) at 10 °C). External packaging conditions (i.e., closed, perforated, and open) were not significantly effective on water activity (aw) values of cantaloupe, but were effective for strawberry values. In general, the coating application promoted the water loss of strawberry samples. Additionally, the water vapor transmission rate of stand-alone films was determined (2131 g·100 µm/(m2·d·bar) under constant environmental conditions (23 °C, 100%→50% RH) due to the ability to also evaluate the efficacy in ideal conditions.
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Affiliation(s)
- Tugce Senturk Parreidt
- Technical University of Munich, TUM School of Life Sciences Weihenstephan, Chair of Food Packaging Technology, Weihenstephaner Steig 22, 85354 Freising, Germany.
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
| | - Martina Lindner
- Technical University of Munich, TUM School of Life Sciences Weihenstephan, Chair of Food Packaging Technology, Weihenstephaner Steig 22, 85354 Freising, Germany.
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
| | - Isabell Rothkopf
- Technical University of Munich, TUM School of Life Sciences Weihenstephan, Chair of Food Packaging Technology, Weihenstephaner Steig 22, 85354 Freising, Germany.
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
| | - Markus Schmid
- Albstadt-Sigmaringen University, Faculty of Life Sciences, Anton-Günther-Str. 51, 72488 Sigmaringen, Germany.
| | - Kajetan Müller
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
- Faculty of Mechanical Engineering, University of Applied Science Kempten, Bahnhofstraße 61, 87435 Kempten, Germany.
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Senturk Parreidt T, Müller K, Schmid M. Alginate-Based Edible Films and Coatings for Food Packaging Applications. Foods 2018; 7:E170. [PMID: 30336642 PMCID: PMC6211027 DOI: 10.3390/foods7100170] [Citation(s) in RCA: 192] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 09/20/2018] [Accepted: 10/14/2018] [Indexed: 01/08/2023] Open
Abstract
Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.
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Affiliation(s)
- Tugce Senturk Parreidt
- Chair of Food Packaging Technology, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Weihenstephaner Steig 22, 85354 Freising, Germany.
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
| | - Kajetan Müller
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
- Faculty of Mechanical Engineering, University of Applied Science Kempten, Bahnhofstraße 61, 87435 Kempten, Germany.
| | - Markus Schmid
- Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str. 51, 72488 Sigmaringen, Germany.
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