1
|
Thakur N, Thakur N, Kumar A, Thakur VK, Kalia S, Arya V, Kumar A, Kumar S, Kyzas GZ. A critical review on the recent trends of photocatalytic, antibacterial, antioxidant and nanohybrid applications of anatase and rutile TiO2 nanoparticles. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 914:169815. [PMID: 38184262 DOI: 10.1016/j.scitotenv.2023.169815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 12/22/2023] [Accepted: 12/29/2023] [Indexed: 01/08/2024]
Abstract
Titanium dioxide nanoparticles (TiO2 NPs) have become a focal point of research due to their widespread daily use and diverse synthesis methods, including physical, chemical, and environmentally sustainable approaches. These nanoparticles possess unique attributes such as size, shape, and surface functionality, making them particularly intriguing for applications in the biomedical field. The continuous exploration of TiO2 NPs is driven by the quest to enhance their multifunctionality, aiming to create next-generation products with superior performance. Recent research efforts have specifically focused on understanding the anatase and rutile phases of TiO2 NPs and evaluating their potential in various domains, including photocatalytic processes, antibacterial properties, antioxidant effects, and nanohybrid applications. The hypothesis guiding this research is that by exploring different synthesis methods, particularly chemical and environmentally friendly approaches, and incorporating doping and co-doping techniques, the properties of TiO2 NPs can be significantly improved for diverse applications. The study employs a comprehensive approach, investigating the effects of nanoparticle size, shape, dose, and exposure time on performance. The synthesis methods considered encompass both conventional chemical processes and environmentally friendly alternatives, with a focus on how doping and co-doping can enhance the properties of TiO2 NPs. The research unveils valuable insights into the distinct phases of TiO2 NPs and their potential across various applications. It sheds light on the improved properties achieved through doping and co-doping, showcasing advancements in photocatalytic processes, antibacterial efficacy, antioxidant capabilities, and nanohybrid applications. The study concludes by emphasizing regulatory aspects and offering suggestions for product enhancement. It provides recommendations for the reliable application of TiO2 NPs, addressing a comprehensive spectrum of critical aspects in TiO2 NP research and application. Overall, this research contributes to the evolving landscape of TiO2 NP utilization, offering valuable insights for the development of innovative and high-performance products.
Collapse
Affiliation(s)
- Naveen Thakur
- Department of Physics, Career Point University, Hamirpur, Himachal Pradesh 176041, India.
| | - Nikesh Thakur
- Department of Physics, Career Point University, Hamirpur, Himachal Pradesh 176041, India
| | - Anil Kumar
- School of chemical and metallurgical engineering, University of the Witwatersrand, Johannesburg, South Africa
| | - Vijay Kumar Thakur
- Biorefining and Advanced Materials Research Center, SRUC, Kings Buildings West Mains Road, Edinburgh EH9 3JG, United Kingdom
| | - Susheel Kalia
- Department of Chemistry, ACC Wing (Academic Block) Indian Military Academy, Dehradun, Uttarakhand 248007, India
| | - Vedpriya Arya
- Patanjali Herbal Research Department, Patanjali Research Institute, Haridwar, Uttarakhand 249405, India
| | - Ashwani Kumar
- Patanjali Herbal Research Department, Patanjali Research Institute, Haridwar, Uttarakhand 249405, India
| | - Sunil Kumar
- Department of Animal Sciences, Central University of Himachal Pradesh, Kangra, Shahpur, Himachal Pradesh 176206, India
| | - George Z Kyzas
- Hephaestus Laboratory, Department of Chemistry, School of Science, International Hellenic University, Kavala, Greece.
| |
Collapse
|
2
|
Fernando SS, Jo C, Mudannayake DC, Jayasena DD. An overview of the potential application of chitosan in meat and meat products. Carbohydr Polym 2024; 324:121477. [PMID: 37985042 DOI: 10.1016/j.carbpol.2023.121477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/24/2023] [Accepted: 10/08/2023] [Indexed: 11/22/2023]
Abstract
Chitosan is considered the second most ubiquitous polysaccharide next to cellulose. It has gained prominence in various industries including biomedicine, textile, pharmaceutical, cosmetic, and notably, the food industry over the last few decades. The polymer's continual attention within the food industry can be attributed to the increasing popularity of greener means of packaging and demand for foods incorporated with natural alternatives instead of synthetic additives. Its antioxidant, antimicrobial, and film-forming abilities reinforced by the polymer's biocompatible, biodegradable, and nontoxic nature have fostered its usage in food packaging and preservation. Microbial activity and lipid oxidation significantly influence the shelf-life of meat, resulting in unfavorable changes in nutritional and sensory properties during storage. In this review, the scientific studies published in recent years regarding potential applications of chitosan in meat products; and their effects on shelf-life extension and sensory properties are discussed. The utilization of chitosan in the form of films, coatings, and additives in meat products has supported the extension of shelf-life while inducing a positive impact on their organoleptic properties. The nature of chitosan and its compatibility with various materials make it an ideal biopolymer to be used in novel arenas of food technology.
Collapse
Affiliation(s)
- Sandithi S Fernando
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, South Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, South Korea.
| | - Deshani C Mudannayake
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| | - Dinesh D Jayasena
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| |
Collapse
|
3
|
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
|
4
|
Zulfiqar T, Sarwar MS, Chaudhry AS, Hafeez-ur-Rehman M, El Basuini MF, Khalil HS. Effects of Different Aquafeed Sources on Growth Performance, Oxidative Capacity, and Fatty Acid Profile of Three Carps Reared in the Semi-Intensive Composite Culture System. AQUACULTURE NUTRITION 2023; 2023:3436607. [PMID: 38152155 PMCID: PMC10752687 DOI: 10.1155/2023/3436607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 09/17/2023] [Accepted: 11/21/2023] [Indexed: 12/29/2023]
Abstract
The current experiment is designed to evaluate the effect of different aquafeeds (farm-made versus commercial) on growth, body composition, oxidative capacity, and fatty acid profile in the semi-intensive composite culture system. For this, 1,100 fingerlings/acre having initial body weight and length, Labeo rohita (61.34 g, 171 mm), Catla catla (71.45 g, 181 mm), and Cyprinus carpio (30.80 g, 91 mm) were randomly distributed to 16 ponds and randomly fed on eight different diets (n = 2 pond/diet) in a completely randomized research design. Aquafeed were farm-based diets (D1-D2) and commercial aquafeed (D3-D8). The farm-made diets contained various crude protein levels of maize gluten (24.9%) and rice polish (7.3%), whereas commercial diets were procured from commercial feed plants (AMG, Supreme, Aqua, Star Floating, Hi-Pro, and Punjab feed). The growth performance of carps (L. rohita and C. catla) was significantly improved (p < 0.05) by feeding D3 as compared to other diets. Similarly, white blood cell concentration was greater (p < 0.05) in all species fed by D3 than in those fed on D7, D8, D5, D6, D1, and D2 fed groups, respectively. Alanine transaminase, aspartate transaminase, and alanine phosphatase activities were significantly lower (p < 0.05) in the D3-fed L. rohita, C. catla, and C. carpio compared with those fed on the rest of the treatments. The activities of glutathione peroxidase and superoxide dismutase were also higher (p < 0.05) for the D3 fed L. rohita, C. catla, and C. carpio than those fed on the rest diets. The groups fed on D3 and D4 had greater (p < 0.05) concentrations of myristic (14), palmitic acid (16), and stearic (18) acids than those fed on the rest of the commercial diets. However, meat chemical composition was similar (p > 0.05) across the treatments. These results also prove that the increase in the dietary protein level and lipid content can improve the fish's body's crude protein and fat levels. Feeding D3 improved the production performance, oxidative status, and fatty acid profile in composite major carps culture systems. Thus, based on growth, survival, and body composition, it is concluded that D3 and D4 may be recommended for a commercial culture of major carps. Dietary treatments had no significant impact (p > 0.05) on water's physical-chemical properties. Calcium content and alkalinity varied (p < 0.05), with D5 showing the lowest calcium and the highest alkalinity.
Collapse
Affiliation(s)
- Talha Zulfiqar
- Department of Zoology, Faculty of Life Sciences, University of Okara, Okara 56300, Pakistan
- Department of Fisheries and Aquaculture, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Sajjad Sarwar
- Department of Zoology, Faculty of Life Sciences, University of Okara, Okara 56300, Pakistan
| | - Abdul Shakoor Chaudhry
- School of Natural and Environmental Sciences, Agriculture Building, Newcastle University, Newcastle upon Tyne, NE1 7RU, UK
| | - Muhammad Hafeez-ur-Rehman
- Department of Fisheries and Aquaculture, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Mohammed F. El Basuini
- Animal Production Department, Faculty of Agriculture, Tanta University, 31527, Tanta, Egypt
- Faculty of Desert Agriculture, King Salman International University, South Sinai 46618, Egypt
| | - Hala Saber Khalil
- Aquaculture Department, Faculty of Fish Resources, Suez University, Suez 43221, Egypt
- College of Fisheries and Aquaculture Technology, Arab Academy for Science, Technology, and Maritime Transport, Alexandria, Egypt
| |
Collapse
|
5
|
Malekmohammadi M, Ghanbarzadeh B, Hanifian S, Samadi Kafil H, Gharekhani M, Falcone PM. The Gelatin-Coated Nanostructured Lipid Carrier (NLC) Containing Salvia officinalis Extract: Optimization by Combined D-Optimal Design and Its Application to Improve the Quality Parameters of Beef Burger. Foods 2023; 12:3737. [PMID: 37893630 PMCID: PMC10606122 DOI: 10.3390/foods12203737] [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: 08/30/2023] [Revised: 09/23/2023] [Accepted: 09/25/2023] [Indexed: 10/29/2023] Open
Abstract
The current study aims to synthesize the gelatin-coated nanostructured lipid carrier (NLC) to encapsulate sage extract and use this nanoparticle to increase the quality parameters of beef burger samples. NLCs were prepared by formulation of gelatin (as surfactant and coating biopolymer), tallow oil (as solid lipid), rosemary essential oil (as liquid lipid), sage extract (as active material or encapsulant), polyglycerol ester and Tween 80 (as low-molecular emulsifier) through the high-shear homogenization-sonication method. The effects of gelatin concentrations and the solid/liquid ratio on the particle size, polydispersity index (PDI), and encapsulation efficiency (EE%) of sage extract-loaded NLCs were quantitatively investigated and optimized using a combined D-optimal design. Design expert software suggested the optimum formulation with a gelatin concentration of 0.1 g/g suspension and solid/liquid lipid ratio of 60/40 with a particle size of 100.4 nm, PDI of 0.36, and EE% 80%. The morphology, interactions, thermal properties, and crystallinity of obtained NLC formulations were investigated by TEM, FTIR, DSC, and XRD techniques. The optimum sage extract-loaded/gelatin-coated NLC showed significantly higher antioxidant activity than free extract after 30 days of storage. It also indicated a higher inhibitory effect against E. coli and P. aeruginosa than free form in MIC and MBC tests. The optimum sage extract-loaded/gelatin-coated NLC, more than free extract, increased the oxidation stability of the treated beef burger samples during 90 days of storage at 4 and -18 °C (verified by thiobarbituric acid and peroxide values tests). Incorporation of the optimum NLC to beef burgers also effectively decreased total counts of mesophilic bacteria, psychotropic bacteria, S. aureus, coliform, E. coli, molds, and yeasts of treated beef burger samples during 0, 3, and 7 days of storage in comparison to the control sample. These results suggested that the obtained sage extract-loaded NLC can be an effective preservative to extend the shelf life of beef burgers.
Collapse
Affiliation(s)
- Maedeh Malekmohammadi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz P.O. Box 11365-4435, Iran (S.H.); (M.G.)
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz P.O. Box 51666-16471, Iran
| | - Shahram Hanifian
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz P.O. Box 11365-4435, Iran (S.H.); (M.G.)
| | - Hossein Samadi Kafil
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz P.O. Box 51656-65811, Iran;
| | - Mehdi Gharekhani
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz P.O. Box 11365-4435, Iran (S.H.); (M.G.)
| | - Pasquale M. Falcone
- Department of Agricultural, Food and Environmental Sciences, University Polytechnical of Marche, Brecce Bianche 10, 60131 Ancona, Italy
| |
Collapse
|
6
|
Jacinto-Valderrama RA, Andrade CT, Pateiro M, Lorenzo JM, Conte-Junior CA. Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods. Foods 2023; 12:3662. [PMID: 37835315 PMCID: PMC10572785 DOI: 10.3390/foods12193662] [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: 08/08/2023] [Revised: 09/17/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Muscle foods are highly perishable products that require the use of additives to inhibit lipid and protein oxidation and/or the growth of spoilage and pathogenic microorganisms. The reduction or replacement of additives used in the food industry is a current trend that requires the support of active-packaging technology to overcome novel challenges in muscle-food preservation. Several nano-sized active substances incorporated in the polymeric matrix of muscle-food packaging were discussed (nanocarriers and nanoparticles of essential oils, metal oxide, extracts, enzymes, bioactive peptides, surfactants, and bacteriophages). In addition, the extension of the shelf life and the inhibitory effects of oxidation and microbial growth obtained during storage were also extensively revised. The use of active packaging in muscle foods to inhibit oxidation and microbial growth is an alternative in the development of clean-label meat and meat products. Although the studies presented serve as a basis for future research, it is important to emphasize the importance of carrying out detailed studies of the possible migration of potentially toxic additives, incorporated in active packaging developed for muscle foods under different storage conditions.
Collapse
Affiliation(s)
- Rickyn A. Jacinto-Valderrama
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, RJ, Brazil; (R.A.J.-V.); (C.T.A.)
| | - Cristina T. Andrade
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, RJ, Brazil; (R.A.J.-V.); (C.T.A.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Carlos Adam Conte-Junior
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, RJ, Brazil; (R.A.J.-V.); (C.T.A.)
| |
Collapse
|
7
|
Nunes C, Silva M, Farinha D, Sales H, Pontes R, Nunes J. Edible Coatings and Future Trends in Active Food Packaging-Fruits' and Traditional Sausages' Shelf Life Increasing. Foods 2023; 12:3308. [PMID: 37685240 PMCID: PMC10486622 DOI: 10.3390/foods12173308] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/16/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
The global food production industry faces environmental concerns exacerbated by substantial food waste. European countries are striving to reduce food waste towards a circular bioeconomy and sustainable development. To address environmental issues and reduce plastic waste, researchers are developing sustainable active packaging systems, including edible packaging made from industry residues. These innovations aim to increase food safety and quality, extend shelf life, and reduce plastic and food waste. Particularly important in the context of the growing demand for fresh and minimally processed fruits, edible coatings have emerged as a potential solution that offers numerous advantages in maintaining fruit quality. In addition to fruit, edible coatings have also been investigated for animal-based foods to meet the demand for high-quality, chemical-free food and extended shelf life. These products globally consumed can be susceptible to the growth of harmful microorganisms and spoilage. One of the main advantages of using edible coatings is their ability to preserve meat quality and freshness by reducing undesirable physicochemical changes, such as color, texture, and moisture loss. Furthermore, edible coatings also contribute to the development of a circular bioeconomy, promoting sustainability in the food industry. This paper reviews the antimicrobial edible coatings investigated in recent years in minimally processed fruits and traditional sausages. It also approaches bionanocomposites as a recently emerged technology with potential application in food quality and safety.
Collapse
Affiliation(s)
| | | | - Diana Farinha
- Association BLC3–Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição 2, Lagares da Beira, 3405-155 Oliveira do Hospital, Portugal; (C.N.); (M.S.); (H.S.); (R.P.); (J.N.)
| | | | | | | |
Collapse
|
8
|
Choi J, Lee JS, Han J, Chang Y. Development of gelatin–sodium caseinate high-oxygen-barrier film containing elderberry (Sambucus nigra L.) extract and its antioxidant capacity on pork. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
|
9
|
Hoyos Merlano NT, Guz L, Borroni V, Candal RJ, Herrera ML. Effects of the geometry of reinforcement on physical properties of sodium caseinate/TiO 2 nanocomposite films for applications in food packaging. Biopolymers 2023; 114:e23531. [PMID: 36773288 DOI: 10.1002/bip.23531] [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: 10/13/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/12/2023]
Abstract
Plastic materials for food packaging are being replaced by biodegradable films based on biopolymers due to the adverse effects they have had on animal life and the environment. In this study, nanocomposite films containing 2.5 wt% sodium caseinate and 2 wt% glycerol were reinforced with 0.1 or 0.2 wt% nano TiO2 prepared in two forms: spheres (P25) and tubes. The effects of nanoreinforcement geometry on mechanical, tensile, barrier, thermogravimetric, and optical properties, and distribution of nanoparticles were described. The interactions among film components were analyzed by Fourier transform infrared spectroscopy (FTIR). Addition of nanotubes significantly increased E' (341 wt%) and E" (395 wt%) moduli, the Young modulus E (660 wt%), the residual mass at 500°C (38 wt%), and color change (6.78) compared to control film. The compositional mapping studies showed that P25 nanoparticles were homogeneously distributed between the surfaces of the film while nanotubes were found on the bottom surface. The changes in position of the FTIR spectra signals as compared to pure protein signals indicated strong matrix/reinforcement interactions. In addition, the changes in intensity in 1100, 1033, and 1638 cm-1 FTIR signals suggested formation of a protein/Tween 20 ester. The geometry of reinforcement was highly relevant regarding physical properties, showing nanotubes as being very successful for enhancing tensile properties.
Collapse
Affiliation(s)
- Nurys Tatiana Hoyos Merlano
- Institute of Polymer Technology and Nanotechnology, Facultad de Arquitectura Diseño y Urbanismo, Universidad de Buenos Aires-CONICET, Ciudad de Buenos Aires, Argentina
| | - Lucas Guz
- Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), San Martín, Argentina
| | - Virginia Borroni
- Institute of Polymer Technology and Nanotechnology, Facultad de Arquitectura Diseño y Urbanismo, Universidad de Buenos Aires-CONICET, Ciudad de Buenos Aires, Argentina
| | - Roberto Jorge Candal
- Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), San Martín, Argentina
| | - María Lidia Herrera
- Institute of Polymer Technology and Nanotechnology, Facultad de Arquitectura Diseño y Urbanismo, Universidad de Buenos Aires-CONICET, Ciudad de Buenos Aires, Argentina
| |
Collapse
|
10
|
Hasan Z, Zeshan B, Hassan A, Daud NHA, Sadaf A, Ahmed N. Preparation and characterization of edible whey protein nanofibrils and efficacy studies on the quality and shelf‐life of chilled food products. J Food Saf 2022. [DOI: 10.1111/jfs.13034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Zainab Hasan
- Faculty of Sciences & Technology University of Central Punjab Lahore Pakistan
| | - Basit Zeshan
- Faculty of Sustainable Agriculture Universiti Malaysia Sabah (UMS) Sandakan Sabah Malaysia
| | - Ammara Hassan
- Food Microbiology Laboratory Pakistan Council of Scientific Industrial Research (PCSIR) Lahore Pakistan
| | - Nur Hardy A. Daud
- Faculty of Sustainable Agriculture Universiti Malaysia Sabah (UMS) Sandakan Sabah Malaysia
| | - Asma Sadaf
- Department of Physics Punjab Tianjin University of Technology Lahore Pakistan
| | - Naveed Ahmed
- Department of Medical Microbiology & Parasitology Universiti Sains Malaysia, Health Campus Kubang Kerian Kelantan Malaysia
| |
Collapse
|
11
|
Nanoreinforcement as a strategy to improve physical properties of biodegradable composite films based on biopolymers. Food Res Int 2022; 162:112178. [DOI: 10.1016/j.foodres.2022.112178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/31/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022]
|
12
|
Wu H, Ao X, Liu J, Zhu J, Bi J, Hou H, Hao H, Zhang G. Functional Chitosan-Based Composite Film Incorporated with 3-(Methylthio) Propyl Isothiocyanate/α-Cyclodextrin Inclusion Complex for Chicken Meat Preservation. Polymers (Basel) 2022; 14:polym14214655. [PMID: 36365646 PMCID: PMC9658049 DOI: 10.3390/polym14214655] [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: 10/09/2022] [Revised: 10/26/2022] [Accepted: 10/27/2022] [Indexed: 11/06/2022] Open
Abstract
The 3-(Methylthio) propyl isothiocyanate (MTPITC)-loaded inclusion complex prepared by α-cyclodextrin (α-CD) was incorporated into chitosan (CS) film to fabricate a packaging material for fresh chicken meat preservation. Scanning electron microscope images indicated homogenous dispersion of the MTPITC-α-CD in CS polymer. Fourier-transform infrared and X-ray diffraction techniques revealed that MTPITC-α-CD was incorporated into the CS film matrix by the physical interactions. The introduction of MTPITC-α-CD improved the UV-vis light-blocking ability, with a slight loss of transparency. Although the water solubility and water vapor barrier capacity were not significantly influenced by the addition of MTPITC-α-CD, the antioxidant attribute was significantly enhanced. The CS-MTPITC-α-CD film displayed obvious and sustained suppressive effects against Salmonella typhimurium, with the inhibition zone diameters of 14.7 mm at 12 h and 7.3 mm at 24 h, respectively. Moreover, the quality index analysis indicated that the CS-MTPITC-α-CD film-wrapped fresh chicken, during refrigerated storage, exhibited better preservative efficacy than the control groups, with the total viable counts of 6.5 Log CFU/g, total volatile base nitrogen of 8.4 mg/100 g, pH of 6.6, thiobarbituric acid-reactive substances of 0.2 mg/kg, and the sensory score of 5 at day 16. Collectively, these results suggest that CS-MTPITC-α-CD film is a prospective packaging candidate for delaying the quality deterioration of chicken meat.
Collapse
Affiliation(s)
- Hongyan Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Liaoning Key Laboratory for Aquatic Processing Quality and Safety, Dalian 116034, China
| | - Xinying Ao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jianan Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Junya Zhu
- Jinkui Food Science and Technology Corporation, Dalian 116033, China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Liaoning Key Laboratory for Aquatic Processing Quality and Safety, Dalian 116034, China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Liaoning Key Laboratory for Aquatic Processing Quality and Safety, Dalian 116034, China
| | - Hongshun Hao
- Department of Inorganic Nonmetallic Materials Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Liaoning Key Laboratory for Aquatic Processing Quality and Safety, Dalian 116034, China
- Correspondence: ; Tel.: +86-411-8632-2020
| |
Collapse
|
13
|
Siew ZZ, Chan EWC, Wong CW. Anti‐browning active packaging: A review on delivery mechanism, mode of action, and compatibility with biodegradable polymers. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17216] [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]
Affiliation(s)
- Zhi Zhou Siew
- Department of Food Science with Nutrition Faculty of Applied Sciences, UCSI University Cheras Kuala Lumpur Malaysia
| | - Eric Wei Chiang Chan
- Department of Food Science with Nutrition Faculty of Applied Sciences, UCSI University Cheras Kuala Lumpur Malaysia
| | - Chen Wai Wong
- Department of Biotechnology, Faculty of Applied Sciences UCSI University Cheras Kuala Lumpur Malaysia
| |
Collapse
|
14
|
Chaudhary V, Kajla P, Kumari P, Bangar SP, Rusu A, Trif M, Lorenzo JM. Milk protein-based active edible packaging for food applications: An eco-friendly approach. Front Nutr 2022; 9:942524. [PMID: 35990328 PMCID: PMC9385027 DOI: 10.3389/fnut.2022.942524] [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: 05/12/2022] [Accepted: 06/17/2022] [Indexed: 11/17/2022] Open
Abstract
Whey and casein proteins, in particular, have shown considerable promise in replacing fossil-based plastics in a variety of food applications, such as for O2 susceptible foods, thereby, rendering milk proteins certainly one of the most quality-assured biopolymers in the packaging discipline. Properties like excellent gas barrier properties, proficiency to develop self-supporting films, adequate availability, and superb biodegradability have aroused great attention toward whey and other milk proteins in recent years. High thermal stability, non-toxicity, the ability to form strong inter cross-links, and micelle formation, all these attributes make it a suitable material for outstanding biodegradability. The unique structural and functional properties of milk proteins make them a suitable candidate for tailoring novel active package techniques for satisfying the needs of the food and nutraceutical industries. Milk proteins, especially whey proteins, serve as excellent carriers of various ingredients which are incorporated in films/coatings to strengthen barrier properties and enhance functional properties viz. antioxidant and antimicrobial. In this review, the latest techniques pertaining to the conceptualization of active package models/ systems using milk proteins have been discussed. Physical and other functional properties of milk protein-based active packaging systems are also reviewed. This review provides an overview of recent applications of milk protein-sourced active edible packages in the food packaging business.
Collapse
Affiliation(s)
- Vandana Chaudhary
- Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India
| | - Parveen Kumari
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, United States
| | - Alexandru Rusu
- Department of Food Science, Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, Stuhr, Germany
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, Ourense, Spain
| |
Collapse
|
15
|
Tauferová A, Javůrková Z, Pospiech M, Koudelková Mikulášková H, Těšíková K, Dordevic D, Dordevic S, Tremlová B. Nanoparticles and Plant By-Products for Edible Coatings Production: A Case Study with Zinc, Titanium, and Silver. Polymers (Basel) 2022; 14:polym14142837. [PMID: 35890613 PMCID: PMC9320583 DOI: 10.3390/polym14142837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/28/2022] [Accepted: 07/09/2022] [Indexed: 02/04/2023] Open
Abstract
For the development of functional edible packaging that will not lead to rejection by the consumer, it is needed to analyze the interactions between ingredients in the packaging matrix. The aim of this study was to develop edible chitosan-based coatings that have been enriched with red grape extracts, zinc, silver, and titanium nanoparticles. The organoleptic properties of the produced edible packaging were described by quantitative descriptive analysis and consumer acceptability was verified by hedonic analysis. By image analysis, color parameters in the CIELab system, opacity, Whiteness and Yellowness Index were described. The microstructure was described by scanning electron microscopy. The hedonic evaluation revealed that the addition of nanometals and their increasing concentration caused a deterioration in sample acceptability. The overall evaluation was higher than 5 in 50% of the samples containing nanometals. The addition of nanometals also caused statistically significant changes in L*, a*, and b* values. The sample transparency generally decreased with the increasing concentration of nanoparticle addition. Scanning electron microscopy showed, that the addition of nanometals does not disrupt the protective function of the packaging. From a sensory point of view, the addition of ZnO nanoparticles in concentrations of 0.05 and 0.2% appeared to be the most favorable of all nanometals.
Collapse
|
16
|
Sayadi M, Mojaddar Langroodi A, Amiri S, Radi M. Effect of nanocomposite alginate-based film incorporated with cumin essential oil and TiO 2 nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef. Food Sci Nutr 2022; 10:1401-1413. [PMID: 35592286 PMCID: PMC9094457 DOI: 10.1002/fsn3.2724] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 11/26/2021] [Accepted: 12/07/2021] [Indexed: 01/07/2023] Open
Abstract
The environmental problems of synthetic plastics in food packaging have led researchers to synthesize biodegradable films. In this study, nanocomposite alginate‐based films containing TiO2 nanoparticles (1%) and cumin essential oil (CEO, 2%) were fabricated and the potential of these films to protect beef from chemical [pH, total volatile base nitrogen (TVBN), peroxide value, and thiobarbituric acid reactive substances (TBA)] and microbial [total viable count, Enterobacteriaceae, lactic acid bacteria, Listeria monocytogenes, and Pseudomonas spp.] spoilage was evaluated during 24 days of storage (4°C). The active films significantly induced the reduction in lipid oxidation, microbial growth, and TVBN values, improved the sensory attributes of treated samples, maintained the redness of meats for a longer time, and increased the shelf life of beef from 4 to 16 days. The results of this study showed that TiO2/CEO alginate‐based nanocomposite film has a great potential for application in meat and meat products.
Collapse
Affiliation(s)
- Mehran Sayadi
- Department of Food Safety and Hygiene School of Health Fasa University of Medical Sciences Fasa Iran
| | - Ali Mojaddar Langroodi
- Department of Food Safety and Hygiene School of Health Fasa University of Medical Sciences Fasa Iran
| | - Sedigheh Amiri
- Department of Food Science and Technology Yasooj Branch Islamic Azad University Yasooj Iran.,Sustainable Agriculture and Food Security Research Group Yasooj Branch Islamic Azad University Yasooj Iran
| | - Mohsen Radi
- Department of Food Science and Technology Yasooj Branch Islamic Azad University Yasooj Iran.,Sustainable Agriculture and Food Security Research Group Yasooj Branch Islamic Azad University Yasooj Iran
| |
Collapse
|
17
|
Fu L, Du L, Sun Y, Fan X, Zhou C, He J, Pan D. Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage. Foods 2022; 11:foods11071055. [PMID: 35407142 PMCID: PMC8997726 DOI: 10.3390/foods11071055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 03/28/2022] [Accepted: 04/02/2022] [Indexed: 02/01/2023] Open
Abstract
The effects of different concentrations of lentinan (LNT) (0, 0.5, 1, 2 and 4%) on the oxidation characteristics and physicochemical properties of goose meatballs were investigated during different cold storage (4 °C) stages (3, 7 and 12 days). After adding LNT, the thiobarbituric acid reactive substances (TBARS) and total volatile base nitrogen (TVB-N) of goose meatballs significantly decreased compared to the LNT-free sample during cold storage, which indicated that LNT can inhibit the fat oxidation and the release of nitrogenous substances. Meanwhile, the presence of LNT makes microstructure of the goose meatball samples become denser during the whole storage time. The headspace solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MC) results showed that the proportion of aldehydes in the 4% LNT group reached 0 during storage, suggesting that high LNT concentration inhibits the formation of oxidized products in meat products. The sensory evaluation showed that the addition of LNT improved the color, appearance, flavor, and overall acceptance of goose meatballs, and the 2% LNT group had the highest score in overall acceptance. In summary, the addition of LNT could delay lipid oxidation and improve the quality of goose meatballs during cold storage.
Collapse
Affiliation(s)
- Li Fu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Lihui Du
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Xiankang Fan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China; (L.F.); (L.D.); (Y.S.); (X.F.); (C.Z.); (J.H.)
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315832, China
- Correspondence: ; Tel.: +86-574-8760-9573
| |
Collapse
|
18
|
Antimicrobial bio-inspired active packaging materials for shelf life and safety development: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101730] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
19
|
Zhang W, Rhim JW. Titanium dioxide (TiO2) for the manufacture of multifunctional active food packaging films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100806] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
20
|
Alizadeh Sani M, Maleki M, Eghbaljoo-Gharehgheshlaghi H, Khezerlou A, Mohammadian E, Liu Q, Jafari SM. Titanium dioxide nanoparticles as multifunctional surface-active materials for smart/active nanocomposite packaging films. Adv Colloid Interface Sci 2022; 300:102593. [PMID: 34971916 DOI: 10.1016/j.cis.2021.102593] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 12/16/2021] [Accepted: 12/17/2021] [Indexed: 12/12/2022]
Abstract
Environmental issues such as plastic packaging and high demand for fresh and safe food has increased the interest for developing smart/active food packaging films with colloidal nanoparticles (NPs). Titanium dioxide nanoparticles (TNPs) are cost effective and stable metal oxide NPs which could be used as a functional nano-filler for biodegradable food packaging due to their excellent biocompatibility, photo catalyzing, and antimicrobial properties. This article has comprehensively reviewed the functional properties and advantages of TNPs-containing smart/active films. The advantage of adding TNPs for ameliorating food packaging materials such as their physical, mechanical, moisture/light barrier, optical, thermal resistance, microstructure and chemical properties as well as, antibacterial, and photocatalytic properties are discussed. Also, the practical and migration properties of administrating TNPs in food packaging material are investigated. The ethylene decomposition activity of TNPs containing active films, could be used for increasing the shelf life of fruits/vegetables after harvesting. TNPs are safe with negligible migration rates which could be used for fabrication of multifunctional smart/active packaging films due to their antimicrobial properties and ethylene gas scavenging activities.
Collapse
|
21
|
Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107180] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
22
|
Couto C, Almeida A. Metallic Nanoparticles in the Food Sector: A Mini-Review. Foods 2022; 11:foods11030402. [PMID: 35159552 PMCID: PMC8833908 DOI: 10.3390/foods11030402] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 12/10/2022] Open
Abstract
Nanomaterials, and in particular metallic nanoparticles (MNPs), have significantly contributed to the production of healthier, safer, and higher-quality foods and food packaging with special properties, such as greater mechanical strength, improved gas barrier capacity, increased water repellency and ability to inhibit microbial contamination, ensuring higher quality and longer product shelf life. MNPs can also be incorporated into chemical and biological sensors, enabling the design of fast and sensitive monitoring devices to assess food quality, from freshness to detection of allergens, food-borne pathogens or toxins. This review summarizes recent developments in the use of MNPs in the field of food science and technology. Additionally, a brief overview of MNP synthesis and characterization techniques is provided, as well as of the toxicity, biosafety and regulatory issues of MNPs in the agricultural, feed and food sectors.
Collapse
Affiliation(s)
- Cristina Couto
- TOXRUN–Toxicology Research Unit, University Institute of Health Sciences, CESPU, CRL, 4585-116 Gandra, Portugal
- Correspondence:
| | - Agostinho Almeida
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
| |
Collapse
|
23
|
LINO LPFDV, PEREIRA FILHO JM, SOUZA MPD, ARAÚJO DGDS, OLIVEIRA JPFD, SILVA FILHO ECD, SILVA ALD, MAZZETTO SE, OLIVEIRA RL, ROCHA KNDS, MOURA JFPD, BEZERRA LR. Control of microbial growth and lipid oxidation on beef steak using a cashew nut shell liquid (CNSL)-based edible coating treatment. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.06822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
24
|
Aga MB, Dar AH, Nayik GA, Panesar PS, Allai F, Khan SA, Shams R, Kennedy JF, Altaf A. Recent insights into carrageenan-based bio-nanocomposite polymers in food applications: A review. Int J Biol Macromol 2021; 192:197-209. [PMID: 34624381 DOI: 10.1016/j.ijbiomac.2021.09.212] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 09/28/2021] [Accepted: 09/30/2021] [Indexed: 10/20/2022]
Abstract
Nanotechnology has proven as progressive technology that enables to contribute, develop several effective and sustainable changes in food products. Incorporating nanomaterials like TiO2, SiO2, Halloysite nano clay, Copper sulfide, Bentonite nano clay, in carrageenan to develop innovative packaging materials with augmented mechanical and antimicrobial properties along with moisture and gas barrier properties that can produce safe and healthy foods. Intervention of carrageenan-based bio-nanocomposites as food packaging constituents has shown promising results in increasing the shelf stability and food quality by arresting the microbial growth. Nanomaterials can be incorporated within the carrageenan for developing active packaging systems for continuous protection of food products under different storage environments from farm to the fork to ensure quality and safety of foods. Carrageenan based bio nanocomposite packaging materials can be helpful to reduce the environmental concerns due to their high biodegradability index. This review gives insight about the current trends in the applications of carrageenan-based bio nanocomposites for different food packaging applications.
Collapse
Affiliation(s)
- Mohsin B Aga
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, Kashmir, India
| | - Aamir H Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, Kashmir, India.
| | - Gulzar A Nayik
- Government Degree College, Shopian 192303, Jammu & Kashmir, India
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India
| | - Farhana Allai
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, Kashmir, India
| | - Shafat A Khan
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 192122, Kashmir, India
| | - Rafeeya Shams
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu 180009, India
| | - John F Kennedy
- Chembiotech Laboratories, Kyrewood House, Tenbury Wells, Worcestershire WR15 8SG, United Kingdom
| | - Aayeena Altaf
- Department of Food Technology, SIST Jamia Hamdard, 110062 New Delhi, India
| |
Collapse
|
25
|
Active packaging nanocomposite gelatin-based films as a carrier of nano TiO2 and cumin essential oil: the effect on quality parameters of fresh chicken. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01169-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
26
|
Tanavar H, Barzegar H, Alizadeh Behbahani B, Mehrnia MA. Investigation of the chemical properties of Mentha pulegium essential oil and its application in Ocimum basilicum seed mucilage edible coating for extending the quality and shelf life of veal stored in refrigerator (4°C). Food Sci Nutr 2021; 9:5600-5615. [PMID: 34646530 PMCID: PMC8497838 DOI: 10.1002/fsn3.2522] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/01/2021] [Accepted: 08/03/2021] [Indexed: 12/24/2022] Open
Abstract
Nowadays, the tendency toward the application of natural preservatives to extent the shelf life of food products has grown. The purpose of the present research was to evaluate the effect of the basil seed mucilage (BSM)-based edible coating containing different concentrations of Mentha pulegium essential oil (MPEO) on the shelf life of the veal stored at refrigerator temperature. Firstly, the chemical composition and functional groups of MPEO were detected through gas chromatography-mass spectrometry (GC-MS) and Fourier transform infrared spectroscopy (FTIR). Then, the BSM-based edible coatings containing 0%, 0.5%, 1%, 1.5%, and 2% MPEO were prepared, and the veal samples were coated with them. The physicochemical, microbial, and sensory properties of the samples were investigated during the 9-day storage period at 4°C. Twenty-five compounds were detected in MPEO with limonene being the major one (28.44%). The results revealed that the lightness, hardness, and moisture content of the samples decreased during storage. The coating containing the essential oil could properly restrain the rise in pH, peroxide value (PV), and thiobarbituric acid value (TBA). Based on microbial analyses, the shelf life of the coated sample without the essential oil and those containing 0.5%, 1%, 1.5%, and 2% of the essential oil were, respectively, extended up to 3, 6, 9, 9, and 9 days relative to the control. Moreover, the coating containing the essential oil produced no unfavorable effect on the sensory properties of the meat samples. In conclusion, the BSM-based edible coating containing different concentrations of MPEO can be applied as a natural preservative to enhance the resistance of meat products against microbial spoilage and fat oxidation.
Collapse
Affiliation(s)
- Hadi Tanavar
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Hassan Barzegar
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Mohammad Amin Mehrnia
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| |
Collapse
|
27
|
Punia Bangar S, Chaudhary V, Thakur N, Kajla P, Kumar M, Trif M. Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review. Foods 2021; 10:2282. [PMID: 34681331 PMCID: PMC8534497 DOI: 10.3390/foods10102282] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 09/11/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc., and other consumable constituents extracted from various non-conventional sources are used alone or imbibed together. Edible packaging with antimicrobial components had led to the development of the hypothesis of active packaging which safeguards the quality of foods as well as health of consumers. Natural antimicrobial agents (NAMAs) like essential oils from spices, bioactive compounds derived from vegetables and fruits, animal and microorganism derived compounds having antimicrobial properties can be potentially used in edible films as superior replcement for synthetic compounds, thus serving the purpose of quality and heath. Most of the natural antimicrobial agents enjoy GRAS status and are safer than their synthetic counterparts. This review focuses on updated literature on the sources, properties and potential applications of NAMAs in the food industry. This review also analyzes the biodegradability and biocompatibility and edibility properties of NAMAs enriched films and it can be concluded that NAMAs are better substitutes but affect the organoleptic as well as the mechanical properties of the films. Despite many advantages, the inclusion of NAMAs into the films needs to be investigated more to quantify the inhibitory concentration without affecting the properties of films and exerting potential antimicrobial action to ensure food safety.
Collapse
Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29631, USA
| | - Vandana Chaudhary
- College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar 125001, India
| | - Neha Thakur
- Department of Livestock Product Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar 125001, India;
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India;
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR–Central Institute for Research on Cotton 10 Technology, Mumbai 400019, India;
| | - Monica Trif
- CENCIRA Agrofood Research and Innovation Centre, Research and Development Department, Ion Meșter, 6, 400650 Cluj-Napoca, Romania
| |
Collapse
|
28
|
Kumar A, Choudhary A, Kaur H, Mehta S, Husen A. Metal-based nanoparticles, sensors, and their multifaceted application in food packaging. J Nanobiotechnology 2021; 19:256. [PMID: 34446005 PMCID: PMC8393480 DOI: 10.1186/s12951-021-00996-0] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Accepted: 08/13/2021] [Indexed: 02/04/2023] Open
Abstract
Due to the global rise of the human population, one of the top-most challenges for poor and developing nations is to use the food produces safely and sustainably. In this regard, the storage of surplus food (and derived products) without loss of freshness, nutrient stability, shelf life, and their parallel efficient utilization will surely boost the food production sector. One of the best technologies that have emerged within the last twenty years with applications in the packaging of food and industrial materials is the use of green mode-based synthesized nanoparticles (NPs). These NPs are stable, advantageous as well as eco-friendly. Over the several years, numerous publications have confirmed that these NPs exert antibacterial, antioxidant, and antifungal activity against a plethora of pathogens. The storage in metal-based NPs (M-NPs) does not hamper the food properties and packaging efficiency. Additionally, these M-NPs help in the improvement of properties including freshness indicators, mechanical properties, antibacterial and water vapor permeability during food packaging. As a result, the nano-technological application facilitates a simple, alternate, interactive as well as reliable technology. It even provides positive feedback to food industries and packaging markets. Taken together, the current review paper is an attempt to highlight the M-NPs for prominent applications of antimicrobial properties, nanosensors, and food packaging of food items. Additionally, some comparative reports associated with M-NPs mechanism of action, risks, toxicity, and overall future perspectives have also been made.
Collapse
Affiliation(s)
- Antul Kumar
- Department of Botany, Punjab Agricultural University, Ludhiana, 141004 India
| | - Anuj Choudhary
- Department of Botany, Punjab Agricultural University, Ludhiana, 141004 India
| | - Harmanjot Kaur
- Department of Botany, Punjab Agricultural University, Ludhiana, 141004 India
| | - Sahil Mehta
- International Centre for Genetic Engineering and Biotechnology, Aruna Asaf Ali Marg, New Delhi, 110067 India
| | - Azamal Husen
- Wolaita Sodo University, P.O. Box: 138, Wolaita, Ethiopia
| |
Collapse
|
29
|
Jiao Q, Liu Z, Li B, Tian B, Zhang N, Liu C, Feng Z, Jiang B. Development of Antioxidant and Stable Conjugated Linoleic Acid Pickering Emulsion with Protein Nanofibers by Microwave-Assisted Self-Assembly. Foods 2021; 10:foods10081892. [PMID: 34441669 PMCID: PMC8391289 DOI: 10.3390/foods10081892] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/05/2021] [Accepted: 08/11/2021] [Indexed: 12/26/2022] Open
Abstract
Whey protein isolate nanofibrils (WPNFs) can be used as a novel stabilizer in the Pickering emulsion system to improve the water solubility, stability and bioavailability of lipophilic bioactive ingredients. In this study, conjugated linoleic acid (CLA) and WPNFs were used to prepare a stable Pickering emulsion. We used a transmission electron microscope, low-temperature scanning electron micrographs and other methods to evaluate the micromorphology, surface hydrophobicity and structural units of the obtained WPNFs. Compared with whey protein isolate/CLA Pickering emulsion, the WPNFs/CLA Pickering emulsion has greater ability to remove 2,2-Diphenyl-1-picrylhydrazyl and 2,2′-amino-di(2-ethyl-benzothiazoline sulphonic acid-6) ammonium salt free radicals. Furthermore, the WPNFs/CLA Pickering emulsion has a more stable effect in terms of droplet size and zeta potential over a wider range of ionic strength and temperature conditions. These findings indicate that Pickering emulsion stabilized by WPNFs is more suitable as a carrier of CLA, as it increases the solubility of CLA and has better active applications in biology and food.
Collapse
Affiliation(s)
- Qiyang Jiao
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (Q.J.); (Z.L.); (B.L.); (C.L.)
| | - Ziyuan Liu
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (Q.J.); (Z.L.); (B.L.); (C.L.)
| | - Baoyun Li
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (Q.J.); (Z.L.); (B.L.); (C.L.)
| | - Bo Tian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Ning Zhang
- Key Laboratory of Mineral Resources and Ecological Environment Monitoring, Baoding 071051, China;
| | - Chunhong Liu
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (Q.J.); (Z.L.); (B.L.); (C.L.)
| | - Zhibiao Feng
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (Q.J.); (Z.L.); (B.L.); (C.L.)
- Correspondence: (Z.F.); (B.J.)
| | - Bin Jiang
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China; (Q.J.); (Z.L.); (B.L.); (C.L.)
- Correspondence: (Z.F.); (B.J.)
| |
Collapse
|
30
|
Zhang H, Wang L, Li H, Chi Y, Zhang H, Xia N, Ma Y, Jiang L, Zhang X. Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration. Foods 2021; 10:1797. [PMID: 34441574 PMCID: PMC8392404 DOI: 10.3390/foods10081797] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/26/2021] [Accepted: 07/28/2021] [Indexed: 11/16/2022] Open
Abstract
Plasticizers and the water migration of edible protein films during storage can result in changes in film properties, while specific changing processes need to be further explored. In this study, glycerol-plasticized soy protein isolate (SPI) films were stored at 25 °C, 4 °C, and -18 °C for 6 weeks (relative humidity (RH), 40-50%). The glycerol migration was monitored by the glycerol migration rate and differential scanning calorimetry (DSC). Water content, low-field nuclear magnetic resonance (LF-NMR), and thermogravimetric analysis (TGA) were used to analyze the water state. The results showed that significant pores and cracks were observed after storage at 25 °C. The proportion of bound water gradually increased, and the glycerol migration rate also reached 1.3% and 0.7% at 25 °C and 4 °C, respectively. The results proved that increasing the storage temperature accelerated the loss of water and glycerol, and decreased the mechanical properties of the SPI film.
Collapse
Affiliation(s)
| | | | | | | | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (H.Z.); (L.W.); (H.L.); (Y.C.); (N.X.); (Y.M.); (L.J.); (X.Z.)
| | | | | | | | | |
Collapse
|
31
|
Daniloski D, Petkoska AT, Lee NA, Bekhit AED, Carne A, Vaskoska R, Vasiljevic T. Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.024] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
32
|
Zhou X, Zong X, Zhang M, Ge Q, Qi J, Liang J, Xu X, Xiong G. Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat. Int J Biol Macromol 2021; 183:331-339. [PMID: 33930444 DOI: 10.1016/j.ijbiomac.2021.04.165] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 04/11/2021] [Accepted: 04/24/2021] [Indexed: 12/29/2022]
Abstract
The quality and safety of chicken meat are prone to deteriorate due to bacteria reproduction and oxidation reaction. In this study, the antimicrobial and antioxidant effects of KGM-KC coatings incorporated camellia oil were evaluated to extend the shelf-life of chicken meat. The result showed that the KGM/KC-CO coating significantly (P < 0.05) decreased weight loss, pH, thiobarbituric acid reactive substance (TBARS), total volatile nitrogen (TVN) and microbial counts when compared to uncoated samples. The obtained results revealed that KGM/KC-based coating incorporated with CO significantly extended the shelf-life of chicken meat by restraining the oxidation of lipid and protein, and retarding the microbial growth. The sensory evaluation showed that the addition of CO did not affect the odor of chicken meat, maintained the overall acceptability of coated samples. The shelf-life of chicken meat was extended up to 10 days using KGM/KC-based coating containing 3.5% CO at refrigeration (4 °C) compared to control samples. These results indicated CO could be used as an active agent to be dispersed in KGM/KC matrix by emulsification method, and the prepared emulsion coating had positive effects on extending the shelf-life of chicken meat.
Collapse
Affiliation(s)
- Xi Zhou
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xinxiang Zong
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Min Zhang
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qingfeng Ge
- School of Food Science and Technology, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, Jiangsu 225127, China
| | - Jun Qi
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jin Liang
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xinglian Xu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Guoyuan Xiong
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
| |
Collapse
|
33
|
Protein-Based Films and Coatings for Food Industry Applications. Polymers (Basel) 2021; 13:polym13050769. [PMID: 33801341 PMCID: PMC7958328 DOI: 10.3390/polym13050769] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 12/15/2022] Open
Abstract
Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.
Collapse
|
34
|
Ferreira LF, Figueiredo LP, Martins MA, Luvizaro LB, bLara BRBD, Oliveira CRD, Júnior MG, Tonoli GHD, Dias MV. Active coatings of thermoplastic starch and chitosan with alpha-tocopherol/bentonite for special green coffee beans. Int J Biol Macromol 2021; 170:810-819. [PMID: 33385457 DOI: 10.1016/j.ijbiomac.2020.12.199] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 12/23/2020] [Accepted: 12/26/2020] [Indexed: 11/24/2022]
Abstract
The quality of green coffee beans (GCBs) is possibly affected by storage conditions. Edible polymer coatings for GCBs can help preserve flavors and improve shelf life of GCBs. This study aimed to incorporate α-tocopherol, a powerful antioxidant, in thermoplastic starch [TPS] and chitosan [TPC] and determined the best cavitation energy (960-3840 J·mL-1) using an ultrasonic probe. Then, we evaluated the incorporation of bentonite (0% and 2% m/m) and α-tocopherol (0% and 10% m/m) in the best energy cavitation/biopolymer combination. The TPS and TPC coatings demonstrated good adherence to the GCBs, measured by surface energy. The dispersion of α-tocopherol in TPC, with cavitation energy 960 J·mL-1, promoted greater stability (greater zeta potential), thereby increasing antioxidant activity by 28% compared to TPS, therefore, was selected for a second stage. Incorporation of 2% bentonite into the TPC, with 10% α-tocopherol, resulted in a 3.7 × 10-10 g·m-1·s-1·Pa-1 water vapor permeability, which is satisfactory for prevented of moisture gain during storage. The compressive load showed values of 375 N to the non-coated GCB and around 475 N with the insertion of coatings to the GCB. Thus, a TPC/α-tocopherol/bentonite combination, dispersed with 960 J·mL-1 energy, was highly effective in the development of biopolymeric coatings for the GCBs.
Collapse
Affiliation(s)
- Laura Fonseca Ferreira
- Biomaterials Engineering Postgraduated Program, Universidade Federal de Lavras, 37200-900 Lavras, MG, Brazil.
| | | | - Maria Alice Martins
- National Agricultural Nanotechnology Laboratory, Embrapa Instrumentação, São Carlos, 13560-970, SP, Brazil
| | - Lucas Baldo Luvizaro
- Food Science Department, Universidade Federal de Lavras, 37200-900 Lavras, MG, Brazil
| | - Bruna Rage Baldone de bLara
- Biomaterials Engineering Postgraduated Program, Universidade Federal de Lavras, 37200-900 Lavras, MG, Brazil
| | - Cassiano Rodrigues de Oliveira
- Institute of Exact Sciences, Campus Rio Paranaíba, Federal University of Viçosa, 38810-000 Rio Paranaíba, Minas Gerais, Brazil
| | - Mário Guimarães Júnior
- Electromechanical Department, Centro Federal de Educação Tecnológica de Minas Gerais, 38180-510 Araxá, MG, Brazil
| | - Gustavo H D Tonoli
- Biomaterials Engineering Postgraduated Program, Universidade Federal de Lavras, 37200-900 Lavras, MG, Brazil
| | - Marali Vilela Dias
- Food Science Department, Universidade Federal de Lavras, 37200-900 Lavras, MG, Brazil.
| |
Collapse
|
35
|
Abstract
Functionalization of protein-based materials by incorporation of organic and inorganic compounds has emerged as an active research area due to their improved properties and diversified applications. The present review provides an overview of the functionalization of protein-based materials by incorporating TiO2 nanoparticles. Their effects on technological (mechanical, thermal, adsorptive, gas-barrier, and water-related) and functional (antimicrobial, photodegradation, ultraviolet (UV)-protective, wound-healing, and biocompatibility) properties are also discussed. In general, protein–TiO2 hybrid materials are biodegradable and exhibit improved tensile strength, elasticity, thermal stability, oxygen and water resistance in a TiO2 concentration-dependent response. Nonetheless, they showed enhanced antimicrobial and UV-protective effects with good biocompatibility on different cell lines. The main applications of protein–TiO2 are focused on the development of eco-friendly and active packaging materials, biomedical (tissue engineering, bone regeneration, biosensors, implantable human motion devices, and wound-healing membranes), food preservation (meat, fruits, and fish oil), pharmaceutical (empty capsule shell), environmental remediation (removal and degradation of diverse water pollutants), anti-corrosion, and textiles. According to the evidence, protein–TiO2 hybrid composites exhibited potential applications; however, standardized protocols for their preparation are needed for industrial-scale implementation.
Collapse
|
36
|
Kouhi M, Prabhakaran MP, Ramakrishna S. Edible polymers: An insight into its application in food, biomedicine and cosmetics. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.025] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
37
|
Development and characterization of antioxidant and antimicrobial edible films based on chitosan and gamma-aminobutyric acid-rich fermented soy protein. Carbohydr Polym 2020; 244:116491. [DOI: 10.1016/j.carbpol.2020.116491] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 05/01/2020] [Accepted: 05/18/2020] [Indexed: 10/24/2022]
|
38
|
Pirozzi A, Pataro G, Donsì F, Ferrari G. Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09245-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThe application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.
Collapse
|
39
|
Porta R, Sabbah M, Di Pierro P. Biopolymers as Food Packaging Materials. Int J Mol Sci 2020; 21:ijms21144942. [PMID: 32668678 PMCID: PMC7404384 DOI: 10.3390/ijms21144942] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Accepted: 07/13/2020] [Indexed: 11/16/2022] Open
Abstract
Oil-derived plastics are the most commonly used materials for packaging because of their features, low cost, and availability of resources for manufacturing [...].
Collapse
Affiliation(s)
- Raffaele Porta
- Department of Chemical Sciences, University of Naples “Federico II”, Montesantangelo Campus, via Cintia 4, 80126 Naples, Italy;
- Correspondence: ; Tel.: +39-081-2539473
| | - Mohammed Sabbah
- Department of Nutrition and Food Technology, An-Najah National University, P.O. Box 7 Nablus, Palestine;
| | - Prospero Di Pierro
- Department of Chemical Sciences, University of Naples “Federico II”, Montesantangelo Campus, via Cintia 4, 80126 Naples, Italy;
| |
Collapse
|
40
|
Qiu ZZ, Chin KB. Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:1470-1476. [PMID: 32777907 PMCID: PMC7468176 DOI: 10.5713/ajas.20.0132] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Accepted: 05/06/2020] [Indexed: 11/27/2022]
Abstract
Objective This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium chloride (CaCl2). Methods Sausages covered with the biodegradable film were assessed based on the measurement of pH, color (L*, a*, b*), proximate analysis, expressive moisture (EM), texture profile analysis, total plate counts (TPC), violet red bile, and 2-Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSA-film were compared with those wrapped with SA-film and without film (control) during storage at 10°C for 35 days. Results The LFSs covered with the mixed film had lower pH, lightness (L*), EM%, TBARS, and TPC, but lower yellowness (b*) and hardness values than those wrapped with TSA-film alone. Conclusion Lipid oxidation and microbial growth was retarded in sausages covered with biodegradable films, especially multiple films as compared to single film, thereby resulting in extended shelf-life of the LFSs.
Collapse
Affiliation(s)
- Zhuang Zhuang Qiu
- Department of Animal Science, Chonnam National university, Gwangju, 61186, Korea
| | - Koo Bok Chin
- Department of Animal Science, Chonnam National university, Gwangju, 61186, Korea
| |
Collapse
|
41
|
Zhang Y, Liang S, Zhang J, Chi Y, Tian B, Li L, Jiang B, Li D, Feng Z, Liu C. Preparation of whey protein isolate nanofibrils by microwave heating and its application as carriers of lipophilic bioactive substances. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109213] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
42
|
Wang Q, Liu W, Tian B, Li D, Liu C, Jiang B, Feng Z. Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks. Foods 2020; 9:foods9040449. [PMID: 32272705 PMCID: PMC7230803 DOI: 10.3390/foods9040449] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/01/2020] [Accepted: 04/02/2020] [Indexed: 12/20/2022] Open
Abstract
Salted duck egg yolk (SDEY) is one of the traditional pickled egg products in Asian countries, which suffers from the weight loss and deterioration of texture characteristics during storage. To better maintain the texture of SDEY, an edible coating based on whey protein isolate nanofibers (WPNFs) with glycerol (Gly) as a plasticizer and incorporating carvacrol (CA) as an antimicrobial agent was developed. Whey protein isolate (WPI, 5%) was used to self-assemble into WPNFs at 80 °C for 10 h. The particle size, zeta-potential and microstructure of WPNFs–CA emulsion were investigated to evaluate the distribution. Results proved that WPNFs–CA emulsion had smaller particle size and better distribution than WPI–CA emulsion. WPNFs–CA/Gly edible coating was then prepared based on WPNFs–CA emulsion. The WPNFs–CA/Gly edible coating exhibited higher antibacterial activity while the WPNFs–CA/Gly film had smooth and continuous surfaces and better transmittance compared with other samples. Furthermore, weight losses and textural properties changes of SDEYs with WPNFs–CA/Gly coating were evaluated. Results proved that salted duck egg yolks with WPNFs–CA/Gly coating exhibited lower weight losses. Textural properties were significantly improved by the WPNFs–CA/Gly coating on SDEYs than those uncoated samples. It was noted that the egg yolks coated with the WPNFs–CA/Gly coating had the lowest hardness increase rate (18.22%). Hence, WPNF-based coatings may have a good development prospect in the food industry.
Collapse
Affiliation(s)
- Qiannan Wang
- Department of Applied Chemistry, Northeast Agricultural University, Harbin 150030, China; (Q.W.); (W.L.); (D.L.); (C.L.)
| | - Weihua Liu
- Department of Applied Chemistry, Northeast Agricultural University, Harbin 150030, China; (Q.W.); (W.L.); (D.L.); (C.L.)
| | - Bo Tian
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Dongmei Li
- Department of Applied Chemistry, Northeast Agricultural University, Harbin 150030, China; (Q.W.); (W.L.); (D.L.); (C.L.)
| | - Chunhong Liu
- Department of Applied Chemistry, Northeast Agricultural University, Harbin 150030, China; (Q.W.); (W.L.); (D.L.); (C.L.)
| | - Bin Jiang
- Department of Applied Chemistry, Northeast Agricultural University, Harbin 150030, China; (Q.W.); (W.L.); (D.L.); (C.L.)
- Correspondence: (B.J.); (Z.F.); Tel.: +86-451-55190974 (B.J.); +86-451-55190222 (Z.F.)
| | - Zhibiao Feng
- Department of Applied Chemistry, Northeast Agricultural University, Harbin 150030, China; (Q.W.); (W.L.); (D.L.); (C.L.)
- Correspondence: (B.J.); (Z.F.); Tel.: +86-451-55190974 (B.J.); +86-451-55190222 (Z.F.)
| |
Collapse
|
43
|
Umaraw P, Munekata PE, Verma AK, Barba FJ, Singh V, Kumar P, Lorenzo JM. Edible films/coating with tailored properties for active packaging of meat, fish and derived products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.032] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
44
|
de Azeredo HMC, Otoni CG, de Assis OBG, Forato LA, Bernardes-Filho R. In a nutshell: prospects and challenges on coatings for edible kernels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2321-2326. [PMID: 31821568 DOI: 10.1002/jsfa.10190] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 11/11/2019] [Accepted: 12/05/2019] [Indexed: 06/10/2023]
Abstract
Edible kernels have been popular food items since ancient times. Although in-shell nuts are naturally protected and relatively shelf stable, convenience demands require their commercialization in shelled form. However, whereas shelled kernels are more convenient, they are more exposed to oxygen, and thus more susceptible to oxidative rancidity and loss of crunchiness, which negatively affect the product acceptability. In this review, we discuss the role of edible coatings in extending stability of edible kernels, which is an opportunity to be better explored by the industry. The discussion also includes the role of antioxidants in the context of active coatings. Finally, future prospects and research challenges are addressed. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Henriette Monteiro Cordeiro de Azeredo
- Empresa Brasileira de Pesquisa Agropecuária, Embrapa Agroindústria Tropical, R Dra Sara Mesquita, Fortaleza, Brazil
- Empresa Brasileira de Pesquisa Agropecuária, Embrapa Instrumentação, São Carlos, Brazil
| | - Caio Gomide Otoni
- Empresa Brasileira de Pesquisa Agropecuária, Embrapa Instrumentação, São Carlos, Brazil
| | | | | | | |
Collapse
|
45
|
Alizadeh Behbahani B, Noshad M, Jooyandeh H. Improving oxidative and microbial stability of beef using Shahri Balangu seed mucilage loaded with Cumin essential oil as a bioactive edible coating. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101563] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
46
|
Fang S, Qiu W, Mei J, Xie J. Effect of Sonication on the Properties of Flaxseed Gum Films Incorporated with Carvacrol. Int J Mol Sci 2020; 21:E1637. [PMID: 32121050 PMCID: PMC7084845 DOI: 10.3390/ijms21051637] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 02/19/2020] [Accepted: 02/24/2020] [Indexed: 01/10/2023] Open
Abstract
Carvacrol is a natural compound known to be a highly effective antibacterial; however, it is a hydrophobic molecule, which is a limitation to its use within food packaging. Flaxseed gum (FG) films containing different contents of carvacrol (C) were produced by a film-casting method with sonication. The effects of sonication power and time on the properties of the FG-C films were investigated by measuring the film thickness, mechanical properties, contact angle, opacity, water vapor permeability (WVP), water sorption isotherm, Fourier transform infrared spectroscopy(FTIR), differential scanning calorimetry (DSC), antibacterial and antioxidant activities, and microstructure. The results showed that sonication power and time had significant effects on mechanical and barrier properties, film opacity, and degradability (p < 0.05). The tensile strength (TS) and elongation at break (EB) values exhibited an obvious improvement after sonication, and FG-0.5C-6030 had the lowest TS (33.40 MPa) and EB (4.46%) values. FG-C films formed a denser structure and the contact angle was improved as a result of sonication, which improved the integration of carvacrol into the FG matrix. In terms of microstructure, sonication resulted in a homogeneous and continuous crosssection of FG-C films, and regular surface and cross-sectional images were obtained through the highest acoustic intensity and longest time treatment. The FG films incorporated with carvacrol displayed antibacterial properties against Staphylococcus aureus, Vibrio parahaemolyticus, Shewanella putrefaciens, and Pseudomonas fluorescens, as well as increased antioxidant properties, and sonication was proven to enhance both of them.
Collapse
Affiliation(s)
- Shiyuan Fang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (S.F.); (W.Q.)
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (S.F.); (W.Q.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (S.F.); (W.Q.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (S.F.); (W.Q.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| |
Collapse
|
47
|
Novel Edible Coating with Antioxidant and Antimicrobial Activities Based on Whey Protein Isolate Nanofibrils and Carvacrol and Its Application on Fresh-Cut Cheese. COATINGS 2019. [DOI: 10.3390/coatings9090583] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The composition and properties of edible coatings (ECs) will significantly influence their effects of food preservation. For the first time, whey protein isolates nanofibers (WPNFs), as a novel material with high hydrophobicity and antioxidant activity, combined with carvacrol (CA) as an antimicrobial agent and glycerol (Gly) as a plasticizer, was used to prepare edible coating (WPNFs-CA/Gly) for preserving fresh-cut Cheddar cheese. The prepared WPNFs and ECs emulsions have been investigated with transmission electron microscopy. Furthermore, the antioxidant activity of ECs emulsions, antimicrobial activity of edible films, and the physical properties of edible films, such as micromorphology, thickness, transparency, and moisture content, have also been evaluated. The weight losses and physical characteristics of both coated and uncoated fresh-cut Cheddar cheese samples have been assessed during storage. The DPPH free radical scavenging rate of WPNFs-CA/Gly emulsion was up to 67.89% and the reducing power was 0.821, which was higher than that of WPI-CA/Gly emulsions. The antimicrobial activity of WPNFs-CA/Gly films was nearly 2.0-fold higher than that of WPNFs/Gly films for the presence of CA. The WPNFs-CA/Gly films had smooth and continuous surfaces, and the transparency reached 49.7% and the moisture content was 26.0%, which was better than that of WPI-CA/Gly films. Furthermore, Cheddar cheese with WPNFs-CA/Gly coatings has shown lower weight losses (15.23%) and better textural properties than those uncoated samples. This in-depth study has provided a valuable and noteworthy approach about the novel edible coating material.
Collapse
|